Tuesday 28 June 2016

Barley and moong dal khichdi ( hakubaku oomugi(barley),

ingredients -1/2 cup barley hakubaku oomugi  , soaked for 30 minutes and drained 

1/2 cup 
yellow moong dal(split yellowgram)
2 tsp olive oil
1/2 tbsp cumin seeds
1/4 tsp asafoetida

1 tsp finely chopped green chillies
salt   and lemon juice to taste to taste
Coriander leaves(chopped) 1 tsp
¼ cup  cooked vegetables of choice(carrot,capsicum,cabbage,corn kernels  )
lemon juice and garnish with Coriander leaves(chopped),green chilli and carrot flower and leaves or any fruit of choice..
Method-Heat the olive oil in a pressure cooker and add the cumin seeds.
When the seeds crackle, add the asafoetida and sauté on a medium flame for 10 seconds.Add the green chilllies and sauté on a medium flame for a few more seconds.
Add the barley, yellow moong dal, salt and 3 cups of water, mix well and pressure cook for 2 whistles.Allow the steam to escape before opening the lid.
Add the vegetables and cook for 2-3 minutes.Add lemon juice and garnish with Coriander leaves(chopped),green chilli and carrot flower and leaves.

Wednesday 22 June 2016

Cherry –yoghurt moulds with chia seeds.



Ingredients-4tbsps cherry pureed
1 cup pomegranate juice
4tbsps yogurt
1tbsps sugar or to taste
1tsp soaked chia seeds
2 tsps chia seeds as toppings
Method – Add pomegranate juice and yoghurt, sugar with, soaked chia seeds and cherry puree . Blend until smooth. Transfer mixture into desired shaped silicon moulds. Keep in refrigerator to set for 8-10 hours.unmould and top with chia seeds. Decorate with fresh cherries, beaten yogurt and fruit sauce. Serve immediately.