Moong ki daal ke cheele

Mostly people associate chilka moong daal with khichdi vaali daal. My mother used to prepare this lentil with spinach on sim heat of “mitti ka chulha” during winter. Later she used to add dhaba style desi ghee ka tadka.  No matter how much I try, but I can never get that heavenly taste in my pressure cooker cooked daal.

During winter sometimes my mother used to prepare “cheele” (Indian style pancake with green lentils) with moong daal for dinner along with any green chutney or pickle. Moong daal cheela is a very popular snack during North Indian marriage feast. There they also add grated paneer to make it look like a part of marriage celebration feast. You can witness a long queue of people inside the shamiyana (place where marriage ceremony happens) to have hot moong ki daal ke cheele.

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These cheele could be a part of any meal of the day – but generally they are prepared for breakfast. As lentils are very good for our health, this breakfast will be a good option for all age group members of the family.

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Ingredients

Green split moong daal 2 cups
Water 4 cups
Salt, red chilli powder, asafoetida (hing), chopped green chillies and ginger.

Ingredients :

Wash and soak moong daal overnight or for three hours in the morning. It will puff up nicely after soaking.

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Don’t throw away water and grind daal along with fresh ginger, green chillies, Asafoetida, red chilli powder and salt. Use very little quantity of the saved water while grinding. Grated daal should have dropping consistency, neither too thin nor too thick .

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Heat tava, grease it with little quantity of oil.

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Spread two small size spoons of batter on it.

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Reduce the heat to medium. When it starts looking dry from the top, spread some oil around the edges of cheela. With the help of flat spatula, start scrubbing from the sides and turn it to the other side.

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Apply oil on the roasted side of cheela and follow the same process for the other side too.

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When cheela is properly roasted on both the sides, serve it hot with any chutney, pickle or sauce.

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Stuffed Brinjals/Eggplant/Aubergine

Stuffed brinjals/eggplant/aubergine is one of those dishes from brinjal which is loved by all those members of your family who do not like this vegetable a lot. To make family members eat brinjals is a very difficult task. So stuff them with onions, their choice of spices, or roasted gram flour. Personally I love vegetables in stuffed form a lot. Stuffed form  just add on glamour in simple veggies! Try lady finger, bitter gourd, tinda or even tomatoes or chilies- all these vegetables tastes fantastic in stuffed form. Slowly I will be posting recipes for all these vegetables with stuffing in the blog. But till then you can check this recipe   Stuffed Chilies(Bharva Hari Mirch)

These stuffed eggplant can be served with plain paratha, roti or side dish for rice. This dish will enhance the flavor of your meal!!!
(Pardon the picture quality of ready stuffed brinjals, had guests in the house and I was feeling awkward to take pictures at the right frame.

Ingredients :

Small size brinjals
Oil
Spices : coriander powder, red chilli powder,turmeric powder  salt, a pinch of asafoetida (hing), garam masala, dry mango powder (amchoor), grinded fennel seeds(kuti hui sauf)

Process :

Wash and dry brinjals.

small size brinjals

Now collect all spices in a bowl and add one or two tsp oil in it and mix everything together.

masala for stuffed brinjals

Cut brinjal horizontally and vertically – But make sure not to cut all the way, that is from end-to-end.

cut brinjals horizontally and vertically

Fill in little quantity of spices mix in the gaps – both horizontally and vertically.

stuff brinjals horizontally and vertically

Heat one non stick or heavy bottomed  pan and pour 4-5 spoons of oil in it. Place all spices filled brinjals in it.

cook stuffed brinjals in a non stick pan

Reduce the heat to sim, cover the pan and let them cook on sim flame

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Keep on turning  brinjals upside down for even cooking till they become tender from all sides.

cook stuffed brinjals evenly from all sides

Serve with roti, nan, plain paratha or rice!

stuffed brinjals are ready!

stuffed brinjals are ready to be served!