Grub from R Club

Dalia (Broken wheat or Lapsi) and moong dal dosa is one of our favourite breakfast item. The best part is that it requires minimal soaking time compared to the traditional dosa. Preparation time : 10 minutes + 1 hour soaking Cooking time: 2 minutes per dosa Makes: 8-10 dosas Recipe Source: Meenakshi S (my mother-in-law who is a fabulous cook) Ingredients: 1 cup yellow Moong Dal ( I have used a small cup) 1 cup Dalia/Lapsi/ Broken Wheat (same cup as moong dal) 1 inch ginger 2 green chillies (quantity based on your spice levels and chilli variant) 1 pinch hing 10 curry leaves Salt (according to taste) Water (to make the thin batter) Preparation: Wash the moong dal and dalia and soak them for a minimum of one hour.  Grind the dal-dalia mix in the mixie along with other ingredients into a thin batter.  Heat the dosa pan and make thin dosas. Note: I have also soaked dalia-moong dal mix overnight and it works just fine. If you can also put the curry ...

Why do I bake bread? Indeed, why turn the easiest and quickest of meal options into a minimum 3 hour process? I have two answers for this. One is the straightforward health based reason. The more I found out about what goes into industrial bread- preservatives, artificial colours, near-exclusive use of maida/white bleached flour even when it calls itself brown or multi-grain-, the more it became a food of indulgence rather than an everyday option. Even the local bakeries, which are more open about the proportions of maida in their multi-grained, whole-wheat, bran or oat bread ultimately do not offer a bread that which can compare to the Indian homemade roti, whether multi-grained or atta based. Hence began my mission to bake wholewheat bread. But the other reason is as important- the happiness in seeing the risen dough as the yeast gets to work, the browning crust as the bread bakes in the oven and above all, the aroma that wafts from the kitchen and spreads over the rest ...

Serves 3 Ingredients: For meatballs: Mince meat from soyabeans: 1 packet (180g)[1] Steak sauce (or ketchup): 2 tablespoons Optional: Cig Kofte Baharati hackfleisch [2]  spicemix: 2 teaspoons Chili powder: 1 tablespoon - I used rosenscharf paprika [3] Chickpea flour/Besan: Hand-full Ginger power; Garlic powder: pinch each Salt: pinch For Gravy: Bhuna masala (2 large onions+3 medium-sized tomatoes+4-5 garlic cloves+piece of ginger+2 hot chilies) A lug of olive oil or tablespoon of cooking butter 2 tsps Chilli powder 1tsp Garam masala powder Salt: to taste 2 tsps Dried fenugreek leaves ( kasuri methi ) Pinch of Turmeric powder 2tsps Cumin powder 1 Bay leaf 1 tbs of cream (optional) I was raised a vegetarian and, after a short phase of rebellion, I settled down with the sobering reality that I will remain one. I am curious about meat though and I have lately turned my attention to the multiple options for fake meat in the West, quite a hipster trend, afte...