sound cookery

CHANNA DAL CHANNA DAL IS YELLOW SPLIT PEAS.THIS BENGAL GRAM DAL ARE FOR THEIR PROTEIN CONTENT. 1 CUP OR KATORI BENGALGRAM . WHICHT IS 175 G. THIS CHANN DAL USED FOR MANY VARITIES OF FOOD LIKE DAL PREPARATION,VADA,KUDU,RICE PREPARATION,AND WITH VEGETABLES, MOST PROPERLY THIS DAL USE WITH THE VEGETABLE IT GIVE GOOD TASTE. SOAK DAL ARE USED FOR VADAS ,KABAB,AND PAKODAS.THIS POWDER (BASAN)IS USED MANY NAMKINS AND SWEETS. BENGAL GRAM:Cicer arietinum In Tamil Kadala paruppu,Hindi -chane-ke-dal,Telgu -Sanaga pappu,Bangal -cholar dal,Kashmir choladal,Marathi harbara dal. 100 g channal contain 24m g protein,1.4 mg fat,60m g carbohydrates,calcium 58 mg ,phosphorus 331 mg,and iron is 5.3 mg. MIXED DAL . Ingeredients 50 g channa dal 50 g urad dal 50 g moongdal ginger chopped 1 t 1/4 turmaric powder salt to taste 4- 5 cup water, ghee 2 t for baghar 1 small chopped onion 1/2 t cumin seeds 1/4 t red chilli powder a pinch of garam masala 1/4 coriander powder Method Clean and washed the dals Take a pre

ARHAR DAL Ingredients 1 cup arhar dal 1/4 turmeric powder salt to taste 1/4 t mustard seeds urad and channa dal 1 t each a pinch of Asfoetida(hing) 1 tomato 1 onion or 2-3 baby smal onion few curry leaves few coriander leaves 1/2 whole red chilli 1 small green chilli 2 t ghee Method: Pick,wash and soak the dal few minutes Add the salt, turmeric powder and cook with water till the dal is soft. Wash ,and chopped the green chilli,onion,tomato fine. Heat ghee add the mustard seeds .when thay start cracking add uradal and channadal cook few minutes, add the hing,and 1/2 red chilli,chopped onion and curry leaves. The onion get brown add the green chilli,tomato,fry for few minutes and add curry leaves. Add the boiled dal and 1/4 cup water to the masala .and cook on slow fire till well mixed Serve hot sprinkled with garam masala and coriander leaves. Punjabi dal Ingredients 100 g urad dal 50 g channa dal 3/4 t turmeric powder 1 onion 2 green chilli 1 small piece of ginger 1 t red chilli powder

whole green gram yellow mung dal SPROUT MOONG DAL. SPROUT MOONG DAL take 1 cup of whole green gram . wash and soak for 6-8 hours.drain water .place in a muslin cloth .tie it up and let it remain hung on a kitchen nail for 24 hours or over night .sprinkling water every 3-4 hours.the moog dal will grow small spouts.after 24 hours,keep in fridge.you can use it 2- 4 days. This green gram whole. is a good protein and carbohydrate food. 100 g moong dal has 10 mg moisture. 4mg iron, 254 mg protein, 56 mg carbohydrates, 124 mg calcium, 325 g phosphorus, 4.1 fibre,3.5 mineral,1mg fat. 100mg moong dal gives 334 mg energy. When the whole green gram skin is removed, we get the moong dal, which is yellow in colour. Moong dal ( phaseolus aureus roxb ).in Hindi it moong dal,Gujarati mag,Kannada hesare kalu,Malayalam -cheru payar parippu,Punjab- mungi di dal,Tamil -payatham parippu or pasiparippu.,Telugu -pesalu,pesara pappu. Soak the whole green gram overnight. And this sprouted moong dal can be used

BRINJAL Brinjal is comman food in India.it known as eggplant. Hindi it Bangan,Marati- vange,Tamil Kathirikai.Telugu venkaya.Other name Egg plant,Hingoli,Ringna,Bataun,Bandane. It is 92.4 is moisture.this vegetable available in all seasons. In south india they use in many variates. you make baigan and drumstick sambar it realy a good taste.kathirika kuddu,Ennai kathirika curry,kathirika poriyal,kathirika kara kozhambu,kathirikai rice,kathirika chutney,kathirika bajiji.kathirika gotsu,kathirika puli pasati,kathrika therakal,is common in south Indian food. Stuffed brinjal,brijal bhurtha ,brijal pakoda.common in North india favorites. you prepare fish curry,or dry fish curry add brinjal it give good taste.and you add it in any pulses and legumes it give also good taste. Cut the brinjal keep in it a bowl of water to prevent turning brown in colour and bitter. Select young brijal the petal of the brinjal is fresh and green and thick.the thin and dark brown is not good for taste.and it look v