Dill and Moong subji ( Dry )

Dill leaves or "Shepu" as it is called in Marathi are good for the digestion. It is said to be beneficial for lactating mothers too. Very few like the smell of these leaves, but if you are used to the aroma, nothing like a hot Dill and moong dal subji with hot Jowar Bhakri. Try this and you will not find the Dill aroma overpowering the subji.
This entry of mine goes to "Herb Mania" started by Dee at Ammalu's Kitchen and hosted by Lakshmi of the yum blog


Ingredients :

1 bunch Dill leaves
1 medium sized onion
3 cloves of garlic
1/2 cup moon dal soaked for half an hour
1/2 tsp. turmeric
1/2 tsp. jeera
3 - 4 green chillies
3 tsp. oil
salt to taste

Method :

1. Wash the dill leaves and separate the hairy leaves from the main stem.
2. Heat oil in a kadai, add jeera and when they turn pink, add slited green chillies, chopped garlic and the chopped onion. Add turmeric and little salt and saute till the onions turn translucent.
3. Next add the dill leaves, soaked moong dal and some more salt according to taste and saute for a minute. Sprinkle little water now and then and cook covered for a few minutes till the moong dal is cooked. Serve hot with Jowar bhakri or phulkas.

Krishnaarpanam

6 cup Almond Burfi

According to me, the quantity of sugar in 7 cup cakes (burfi) is too high and when I tried to follow the exact recipe, I found that the sweetness was too much that I had to do something to wash off the sugar. I reduced the sugar in the recipe and substituted coconut with almonds which gave more richness and softness to this burfi.
I used a normal heavy bottom kadai to make this burfi and one of my observation is that, if u use a non-stick pan or kadai, u can use half the ghee to make this sweet.

Ingredients :

1 cup besan ( chickpea flour )
1 cup powdered almonds ( powder along with the skin )
1 cup milk
1 cup ghee ( including the ghee to grease the plate or thali )
2 cups sugar
1/2 tsp. cardamom powder

Method :

1. Seive the besan and in a heavy bottom kadai mix the besan and ghee and saute on a medium flame till the besan is fried and gives out a sweet aroma.
2. Add the sugar, warm milk and the almond powder and mix well and keep stirring so that no lumps are formed.
3. Keep stirring the mixture till it becomes thick ( approximately 20 - 25 mins. on a medium flame ).
4. Drop a little paste into cold water and try to make a ball out of it. If a firm ball is formed, then remove from heat mix in the cardamom powder and spread out into a greased plate.
5. Allow to cool for 10 - 15 mins. and then cut into desired shape.


This recipe goes to Sweet Series - Halwa, Kathli, Burfi & Peda hosted by Mythreyee of Paajaka Recipes