Microwave Thirattipal

Introduction:
Thirattipal, one of my favourites, is a South Indian sweet dish made by reducing milk. It traditionally requires heating milk in an open container over a high flame for more than an hour until it thickens to an almost solid consistency. It requires the bare minimum of ingredients - milk, butter and sugar. The recipe below takes about ten minutes but since it uses pre-sweetened condensed milk you're not free to adjust the amount of sugar that goes into it. Still, it's not too bad for ten minutes!

Ingredients:
Condensed milk, sweetened - 1 tin
Yogurt - 1 tbsp
Ghee - 2-3 tsp

Time: 10 minutes
Servings: about 6

Method:
In a microwave safe bowl, mix the ghee, condensed milk and yogurt well. Microwave on high for two minutes, mix well. Repeat once or twice. With each step, the mixture will get thicker.
Cool (refrigerate if necessary) and serve.

Source: http://www.panchangam.com/diwali.htm

Author: Sundar

Sprouted Moong Dal

Introduction
All this while I was under the impression it was hard to make your own sprouts at home. I stand corrected. This recipe was mmm-mmm delicious, and most of the ingredients are optional!
Also check out this "ah-MAY-zeeng" video I found about sprouts. You won't need their specialized equipment, though!

Ingredients
Whole moong dal - 1 c
Potato, cut into big pieces - 1 large [optional]
Onions, sliced - 1 large [optional]
Green chillies, slit lengthwise or chopped fine - 2-3 [optional]
Tomato, quartered - 1 large [optional]
Ginger, grated or chopped - 1" piece [optional]
Curry leaves - 3-4 [optional]
Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Pav Bhaji or garam masala [you can use red chilly powder instead] - 2 tsp
Coconut milk - 2 tbsp [optional]
Oil - 2-3 tbsp
Salt - to taste

Time: 12-15 hr prep, 15-20 mins cook.
Servings: 2-3

Method
To obtain sprouted moong:
Wash the dal and soak overnight in about 2 cups water. After the excess water has been drained, line any container with paper towels and add the dal to this. Cover with paper towels and sprinkle some water on top. Store this in a warm place for a few hours (I used the oven), sprinkling more water if required. The sprouts should be about 1/2" when ready. Bring 2 cups of water to a boil in a pot, and add half the onions, the potato pieces and the sprouts. When the potato pieces are cooked, remove from flame.

Heat the oil in a wok and add cumin and mustard seeds, ginger and curry leaves. Sputter for a few seconds and stir in the green chillies and onions. Fry until the onions are golden brown, and add the tomato pieces. When the oil starts to separate around the edges, add the pav bhaji/garam masala or red chilly powder and salt to taste, and some extra oil if necessary. Fry this for two minutes and stir in the coconut milk. When it starts to boil, add the dal and mix well for a few minutes. Decorate with coriander leaves and serve hot with bread or rice.

Source: Traditional
Author: Sundar

Spicy and Nicey Whole Masoor Dal

Main ingredients
Whole masoor dal - 2 c
Garlic, sliced - 1-2 cloves
Ginger, sliced - 1" piece
Cumin seeds - 1 tsp
Green chillies, chopped - 2-3
Tomato, diced - 1
Turmeric powder - 1/2 tsp
Red chilli powder - 1/2 tsp
Oil - 2 tbsp
Salt - to taste
Coriander leaves - 1 stalk

Time: 15-20 mins
Servings: 5-6
Method
Soak the whole masoor in water for 15 minutes. Pressure cook (3 cups water for every cup of dal). Heat oil in a wok and fry the garlic. Add cumin seeds, green chillies and ginger, stir for 1-2 minutes. Add the tomato and fry until it is pulpy. Mix in the turmeric and red chilli powders and fry two minutes. Add the dal and salt to taste. Let the dal cook with the masalas for 5-10 minutes. Garnish with coriander leaves and serve with rice or bread.

Source: Dr. Dastur
Author: Sundar