I have to make a farewell gift for my kid’s pre-preschool before he joins the real school. There is a major competition where I am in charge for quiet a few things – menu planning for the food served later tops the list of interest.
Coming back to the recipe for the day, there were so many things that I had planned as part of the microwave based theme. Contemplating on which one to use for the last day, I felt that atleast the last six dishes covered the different range of techniques
– Gravy – Palak Soya Gravy
– Baking – Pizza under 30 min
– Poaching – Sunny side up – No runny eggs
– Rice – Green Peas Pulav
– Recycling – Vegetable Stock
-Snacks – Dhokla in a cup
Most of you know that we can easily dry roast ingredients. The toughest challenges for roasting are the grains and pulses. I picked the most popular powder/podi or chutney to demonstrate the same.
1 cup Split Bengal Gram/ Chana dal
1/4 cup Split Black Lentils/ Urad dal
1 cup red chillies (stems removed)
1/2 tspn asafoetida
1 tspn salt
Oil for cooking
Method I Stove top
1) In a wok heat some oil, dry roast the lentil and dal individually until they are slightly brown in color. (8-10 min for Bengal gram), 5 min each for the other
2) Dry roast the red chillies till they are puffed up and crispy – Switch on the exhaust
3) Now grind all the dals and red chillies along with salt and asafoetida either coarse or fine.
Method II Microwave
1) In a microwave safe bowl, first put the bengal gram along with some oil, mix well and heat on high for 30 sec.
2) Now add the Split black lentils in the bowl, stir well and heat on high for another 30 sec. ( I did not remove the bengal gram)
3) Now remove the dals in a grinder bowl and let it stand till you work on the red chillies
4) Put the red chillies, asafoetida, salt in the microwave bowl. Heat on high for 30 seconds
5) Remove and add it to the grinder bowl.
6) Grind it to a coarse of fine powder.
Enjoy with idlis, dosas or upma. You can similarly make a range of other podis.