Author Archives: Dalonthetable

A white cake looks just like any other cake until sliced.  Its soft and fluffy white texture is so blissful that the cake is used on special occasions like weddings and birthdays.  The cake mixture is that of a plain cake except that only the egg white is used and not the yolk. Can uradContinue reading “The White Cake”

Dahi baras – deep fried delectable lentil dumplings plunged into sweet-sour spiced curd keeps the hot summer at bay!  This popular dish is served in almost all occasions in India. You need: 150 gm Urad dal/white lentil 250 ml dahi/curd 100 ml refined oil for frying Tamarind Sauce* 1 Tbsp whole jeera/ cumin seeds 1Continue reading “Dahi Bara/Lentil dumpling in curd”

Here is a refreshing salad for the hot summer days made of sprouted sabut moong/green gram. It is easy to make and easy to digest. Moong is delicious and versatile, so it is used in many savoury and sweet dishes.  It contains protein, vitamins, minerals and fiber.   Sprouting increases the nutrients. You need: 50 gmContinue reading “Sprouted Moong Salad”

Egg plays an important part in cakes.  The yolk contributes to the richness and colour while egg white gives lightness and cohesiveness to the cake mixture. Can dal do the same?  1 egg contains 6 g protein (approx.) 30 gm moong dal contains 6 g plant protein (approx.) Just like an egg, moong dal containsContinue reading “Can dal replace the egg in a cake?”

Dhokla curry is a delicious dish from Gujarat and its neighbouring states.   It is served  with rice or chapatti.  Dhokla is made with channa dal/chick peas.   Besan/ chick pea flour can also be used.  It is easy to make and full of nutrition. You need: For the Dhokla: 100 gm channa dal Handful of curryContinue reading “Dhokla Curry”

These purplish pink idlis are not only attractive to look at, but also soft and spongy in texture.  We used Kashmiri rajma which has a beautiful red colour and a skin that blends smoothly with the idli batter.  The idlis have a mildly coarse and nutty flavour which can be improved with suitable spices. KashmiriContinue reading “Pink Idli”

An interesting way of serving rice is as Rajma rice.  It is a full meal by itself.  It is delicious and nutritious and easy to make. You need: 150 gm rice 100 gm kashmiri rajma/kidney bean 1 Tbsp chopped onion 5 Tbsp tomato puree* 2 Tbsp refined oil Few curry leaves 1tsp chopped green chilliesContinue reading “Rajma Rice”

We tried out these yellow Idlis with toor dal/ pigeon peas. The colour is more vibrant than the presentation.  They are soft, spongy and tasty besides being nutritious like the traditional white idli. Toor dal is one of the most popular pulse in India. It has a sweet nutty flavour and is a good sourceContinue reading “Yellow Idli”

You need: 100 gm moong flour 100 gm butter 70 gm sugar 1 litre milk 1 tsp vanilla essence ¼ cup chocolate sauce* Method: Over a low heat melt butter in a pan.  When the butter melts completely add the moong flour and fry it for a minute. 3. Pour milk over the fried mixtureContinue reading “Moong Dessert with chocolate sauce”

The traditional Idli is white. Just by replacing the urad dal/white lentil with sabut urad/ Black gram in a traditional idli mixture, we got a beautiful shade of black colour and hence its name – Black Idli.  Nourishing wise it is same as white idli if not more. Sabut urad/Black gram is very nutritious. TheseContinue reading “Black Idli- Sabut Urad steamed cake”