Globus Ideas

Dahiwali Toovar Dal In this sumptuous recipe, low-fat curds provides a tangy twist to toovar dal without adding much to the calorie count. To get the best texture and flavour, make sure you add the curds after lowering the flame so that it does not curdle. Apart from being low in fat, the other good news is that the Dahiwali Toovar Dal is a great bone builder as it is rich in calcium, protein and folic acid too. Ingredients - 1/2 cup toovar (arhar) dal - salt to taste - 1/2 tsp turmeric powder (haldi) - 1/2 tsp besan (bengal gram flour) - 1/2 cup low-fat curds (dahi) - 1 tsp cumin seeds (jeera) - 1/2 cup finely chopped onions - 1 1/2 tsp chilli powder - 2 tsp coriander (dhania) powder - 1 tsp cumin seeds (jeera) powder For The Garnish - 2 tbsp finely chopped coriander (dhania) Method 1. Clean, wash and soak the toovar dal in enough water in a deep bowl for 2 hours and drain well. 2. Combine the toovar dal, salt, turmeric powder and 1 cup of water in a pressure cook...

Dahi bhalle chaat is one of the most refreshing street food in India. Deep-fried urad dal dumplings served dredged in chilled sweet yogurt and delicious chutneys. A good sprinkling of freshly roasted cumin powder just before serving is a must for that robust earthy taste and aroma! Prep Time : 8-10 hour Cook time : 6-10 minutes Serve : 8 Level Of Cooking : Moderate Taste : Tangy Ingredients for Dahi Bhalle Recipe Pinch of asofoetida (Hing) Split Black Gram 3/4 cup Yogurt 4-5 cups Salt to taste Oil to deep fry Sugar 2 tablespoon Chaat Masala Sweet date and tamarind chutney as required Method Step 1 Wash and soak dal in three / four cups of cold water overnight. Drain off excess water the following day. Step 2 Grind dal to a smooth paste. Add salt,  to the batter and whisk for ten minutes. Step 3 Heat sufficient oil in a kadai. Drop batter in tablespoonfuls in it and fry until light golden. Drain the bhallas  in hing water and soak them in suff...

Hot, spicy, flavorful and delicious mushroom dish made with fresh ground kadhai masala. This dish gets its name “kadhai mushroom” since it is cooked in a kadhai, an Indian wok that exits in most Indian kitchens. The spice powder that is used to cook the mushrooms is the star of this recipe that lends a very unique flavor.  Kadhai mushroom gravy can be served with plain rice, flavored rice, roti, chapathi or plain parathas. This also goes well in a lunch box. The spice powder or masala can be ground ahead and stored in a airtight jar. Ingredients for Kadhai Mushroom 1 capsicum - chopped 2 medium sized onion - chopped 2 medium sized tomato - sliced Few garlic cloves 250 gm mushroom Few coriander leaves 1 tsp cumin seeds 1 tsp turmeric powder 2-3 tsp sabzi masala 2-3 tsp oil or ghee Salt to taste Step 1 Heat kadhai, add 1tsp oil and add mushroom Step 2 Cook till golden brown, add little turmeric powder and little salt Step 3 It will leave some water. After th...