Sunday, 19 April 2015

Panchmel Dal / Panchratna Dal / Rajasthani Panchmel Dal / Dal Recipes


Panchmel dal / Panchratna dal - is a tasty dal dish from Rajasthan.  The name panchmel has a meaning behind it.  In Hindi "panch" means "five" and "mel" means "combination".  So panchmel means -"combination of five dals" .  The traditional panchmel dal recipe makes use of five dals which are given below.  

Ingredients of panchmel dal:

tuvar dal / toor dal / arhar dal - pigeon peas 
black urud dal - split black gram
moth / matki / mataki  - moth bean split
channa dal - bengal gram 
green gram - green moong dal 


Panchmel dal is also called as panchratna dal or panchkuti.  

Since I couldn't get split moth bean here, I used whole moth bean instead and it was very tasty.  The method of making panchmel dal is very similar to Kerala style green gram curry / cherupayar curry.  If you don't have moth bean or moth dal, you can make use of masoor dal / pink lentil instead. I have tried using masoor dal also and it is equally tasty.   


Panchmel dal is a very simple dish that is cooked in almost every Indian houses.  It can be served along with roti, rice, jeera rice, or with baati.  Baati is a special, popular and tasty Rajasthani dish which is made with wheat flour and is a hard, unleavened bread cooked in dessert parts of Rajasthan.  


Since panchmel dal is a mixture of five different dals it is very healthy and nutritious.  And this is a no onion no garlic recipe.  This is a healthy, thick textured dal with nicely balanced flavors of spices and I am sure every one will love it.  


If you are looking for other dal recipes:

1.  dal tadka

Ingredients required

bengal gram dal / split channa dal1/4 cup
whole green gram 1/4 cup
split black gram / urud dal1/4 cup
moth dal 1/4 cup
pigeon peas / tuvar dal / arhar dal1/4 cup
turmeric powder1/2 teaspoon
oil2 tablespoons
asafoetida powder / hing1/4 teaspoon
cloves3 - 4
cumin seeds 1/2 teaspoon
dry red chilly 2 (broken)
green chilly 1 (crushed)
ginger1/2 inch piece (crushed)
red chilly powder 3/4 teaspoon
coriander powder1 teaspoon
garam masala 1/2 teaspoon
tomatoes2 ( finely chopped)
water4 cups + 1 1/2 cup
coriander leaves (chopped)1 1/2 tablespoon



1.  In a bowl, mix all the dals together and wash it in clean water two to three times.  Now to the dal add 2 cups of water and let it soak for about 1 hour.


2.  After an hour, add the dals along with the soaked water and another 2 cups of water, 1 teaspoon of salt and turmeric powder into a pressure cooker and pressure cook for 4 - 5 whistles or till they are completely cooked.  Wait till the pressure subsides.



3.  Once the pressure subsides, open the lid and mash the dal nicely.  Keep it aside.

4.  In another pan / kadai, heat oil. Add cumin seeds, When it starts sizzling, add asafoetida powder, cloves and broken dry red chilly.  Saute then for 1 - 2 seconds.

5.  Then add crushed green chilly and ginger and saute for a minute or till the raw smell goes off.

6.  Now add coriander powder, chilly powder and stir well.

7.  Next add tomatoes, garam masala and cook nicely till oil separates.  (This took around 10 minutes on low flame. )


8.  Now add cooked dal along with the cooked water and mix well.  Also add 1and 1/2 cups of  water to this.  Let it cook for 8 - 10 minutes.


9.  Finally add chopped coriander leaves.


10.  Panchmel dal curry is ready.  This can be served with roti, rice, jeera rice or with bati.  Bati is a famous rajasthani dish made with wheat flour.



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enjoy cooking and serving 

Saturday, 18 April 2015

Barfi Recipe / How To Make Burfi With Milk Powder / Indian Burfi Recipe / Milk Powder Burfi Recipe


Barfi recipe / Barfi is a most popular indian sweet dish. Traditional burfi's are made from mawa or khova, a condensed milk solid.  There are various types of burfi's which are available in indian market and also made in indian houses.  Today's recipe is milk powder burfi  which is very similar to a fudge and is very soft,sweet and rich.   There are many ways to make the burfi, but milk powder burfi is one of the quickest and easiest method and is extremely delicious. The main ingredients are milk powder, sugar and butter.  


The key to get a smooth burfi lies in the way you keep mixing or whisking the mixture while it cools. Burfi is very easy to make.  Just make sure that you cook it on low - medium heat and keep stirring .  


You can chop some almonds or pistachios and sprinkle it on top for decorating the burfi's.  This should be done soon after you pour the contents into the greased tray for setting.  Other wise, once the burfi begins to harden, the pistachio pieces will not stick to it.  

You can also try out other recipes:

1.  maida burfi 
2.  chirotti
3.  thinai ladoo / foxtail millet balls



Ingredients required

milk powder1 cup
sugar1 1/4 cup
butter1/2 - 3/4 cup
water1/2 cup
yellow food colora pinch (optional)
pistachios (optional) 10



1.  Grease a plate with ghee or butter and keep it aside.. Chop pistachios and keep it aside for garnishing.

2.  In a pan add butter.  Add milk powder and saute for a 2 - 3 minutes in medium flame.  Turn off the fire and transfer it to another plate.

3.  In the same pan, add sugar and water, keep the gas in sim and let the sugar melt completely by stirring well.  Once the entire sugar is dissolved, then let it boil in low flame (don't stir) till it reaches one string consistency.

4.  To this add the fried milk powder and mix well.  (You can also add kesar milk at this stage if you want to make kesar milk powder burfi).  Keep stirring continuously till the mixture slightly thickens and starts leaving the sides of the pan.


5.  This is the right stage, take the mixture from the stove and pour it into the greased plate.  Dip a spoon in ghee and flatten the mixture evenly and give the required shape or you can just spread it onto to a plate and then cut in desired shape. Garnish with chopped pistachios and press it well.



6.  Leave it aside for some time to cool. (You can also cover it with a plastic wrap and keep in freezer till it is ready.  )   Cut into desired shapes and serve.


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 Enjoy cooking and serving

Friday, 17 April 2015

Moong Dal Recipe - Jain style - No Onion No Garlic Recipe


Moong dal Recipe is a tasty yet simple recipe which can be served with rice.  I usually make this dish when I am not in a mood to cook anything elaborate or when I have to cook something for me alone.  This is a jain style recipe.  Jain recipes are purely vegetarian and do not include onion, garlic, brinjal .  Jain food is purely satvik and simple but very tasty. The curry will be yellowish in color but since my mixer is not working, I used red chilly powder instead of green chilly.  That is the reason for color change.  Now to the recipe.. 

Other dal recipes:

1.  dal tadka
2.  moong dal with potatoes
3.  parippu thoran / toor dal stir fry


Ingredients required
split moong dal / yellow lentils1/2 cup
turmeric powder1/4 teaspoon
water2 1/2 cups
salt to taste
jaggery 1 teaspoon
coriander leaves 1 tablespoon (finely chopped)

for tempering
oil 1 tablespoon
mustard seeds1/2 teaspoon
cumin seeds 1/2 teaspoon
green chilly paste 2 green chilly (or 3/4 teaspoon red chilly powder)
tomato 1 (finely chopped)
hing / asafoetida powder 1/4 teaspoon



1.  Wash moong dal nicely in clear water.  In a bowl, add moong dal, turmeric powder and 1 cup of water.  Cook till the dal turns soft.  (You can also pressure cook dal with water for 2 whistles)

2.  Mash it nicely with the back of a ladle.

3.  Once the dal is cooked well and mashed, add 1 1/2 cups of water, simmer and cook till the tempering / tadka is ready.

4.  In another pan, heat oil.  When hot enough splutter mustard seeds.  Then add cumin seeds and let it sizzle.

5.  Next add asafoetida powder and green chilly paste (I added red chilly powder) and mix well.  Now add the chopped tomatoes and saute it till it turns mushy.  Turn off the flame.

6.  Add the tempered items along with jaggery to the simmered dal.  Let it cook for another 5 more minutes.  Turn off the flame.


7.  Garnish with coriander leaves.


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Enjoy cooking and serving

Thursday, 16 April 2015

Dates and Oats Cutlet / Easy Snack Recipes


Dates and oats cutlet is a tasty snack with the goodness of dates and oats.  Dates and oats both are very healthy ingredients in its own way.  Dates is high in iron and oats is very rich in fiber, we know all these things and those who are reading my posts regularly will know my hatred towards oats.  But still I try to include it in my diet in a powdered form or unrecognizable form.  This is one such recipe. I have dry roasted oats and powdered it and made use of for this cutlet.  We usually prepare banana cutlets with ripe banana, or dates ladoo .  Today, I have combined both these versions to make this sweet cutlet / patties.  

Other similar recipes:

2.  oats dosa


Ingredients required

oats (I used quick cooking oats)1/4 cup
dates (de-seeded and chopped)3/4 cup
coconut (grated)2 tablespoon
nuts (I used cashews and pistachios)10
milk1 tablespoon
sugar (optional)1 tablespoon (I didn't use)
oil / gheeas required for shallow frying



1.  In a pan, dry roast oats in medium flame till it becomes fragrant and the raw smell goes off. Let it cool.

2.  Transfer the roasted oats to a mixer jar and powder it.  Keep it aside.

3.  Now add the nuts into the mixer jar and give it one pulse.  Then add the chopped dates along with that and grind it into a coarse mixture.  No problem if small chunks remain.  It will be tasty to bite.

4.  Now transfer the ground dates mixture to a plate, add coconut and 1 tablespoon of oats powder.  Mix well.  Make a dough. (You can increase or decrease the amount of oats powder and coconut, add sugar accordingly)


5.  Divide the dough into equal portions and slightly flatten it in between your palms (just like we do for cutlets.  )

6.  Take 1 tablespoon of milk in a bowl.

7.  In a pan, heat oil / ghee.

8.  Take one date ball, dip it in milk on both the sides, and then coat it with oats mixture,  Dust the excess oats mixture, otherwise it will spoil you oil / ghee

8.  Slowly slide this into the hot oil, and fry on medium heat till it becomes golden brown on both the sides.  Transfer it to a kitchen towel or an absorbent paper to remove excess oil.

9.  Dates and oats cutlet is ready.



1.  I have made use of lion dates here in this recipe, but if you are using soft black dates, then add 1 tablespoon of extra oats powder and coconut powder to get the desired shape.

2  You can adjust the amount of sugar according to your taste preferences.  I haven't added any as my dates was sweet enough.


If you find this post useful, I would be happy if you can share it with your friends in google+, facebook or twitter.  All you have to do is click the corresponding button given below.  This will keep me motivated.  

Enjoy cooking and serving