Nov
02
2010
Preperation Time: 30 minutes
Servings – 4
Ingredients:
- Moongdal – ¼ Cup – Dry Roasted.
- Soji – ¼ Cup – Dry Roasted.
- Sugar – ½ Cup
- Milk – 1.5 Cup
- Cashews – 10
- Raisins(Kismis) – 10
- Ghee – 2 Tablespoons
- Cardamom(Elachi) – ¼ Teaspoon
Method:
- Take a pressure cooker and put the dry roasted moongdal and wash it with water.
- Add ½ cup of milk, ¼ cup of water and cook moongdal for 2 whistles and let it cool.
- In a small pan, put 1 tablespoon of ghee and fry the cashew and raisins and keep it aside.
- Once the pressure is gone, take the lid off the cooker and put the remaining 1 cup of milk, soji, elachi, sugar and 1 tablespoon of ghee and stir it continuously so that it won’t form soji lumps.
- Add Cashews, Raisins and mix it gently.
Serve it hot or cold.
Dec
06
2009
Ingredients:
- Basmati Rice – 1 Cup
- Split Moongdal – 1/4 Cup
- Onion – 1 small cut into long lengths
- Green Chilies – 5
- Ginger Garlic Paste – 1 Tea Spoon
- Cinnamon – 1/2 Inch
- Cloves 0 5
- Clove Powder – 1/8 Tea Spoon
- Coriander Leaves – Handful
- Mint Leaves – Handful
- Salt to taste
- Oil – 8 Table Spoons
Method:
- Dry Roast the Moongdal and keep it aside.
- In a pan put8 table Spoons of Oil once the oil is hot put the cloves, cinnamon stick, green chilies, onion and saute for 5 minutes
- Put the Ginger Garlic Paste, clove powder and fry it till the raw smell goes off.
- Now put the Coriander leaves and mint leaves and and saute them.
- In a rice cooker put the rice and 2 cups of water, dry roasted moong dal and onion masala stuff and adjust the salt and let it cook in the rice cooker.
Tip: It goes very well with “Mom’s Style Egg Curry‘ & Raita.