Thank you all for your comments regarding this contest. I am very pleased to see the interest that my viewers have over the entries and the winners. The website is my way of sharing my joy of cooking, just as the contest is my viewer’s way of sharing their own creative ideas. I take great pride in reading all the entries and it is always a difficult challenge to select the winners.
The recipes on my website are strictly eggless and vegetarian. There was an oversight on my part on the contest rules. The December contest rules did not specify that the recipes needed to be “eggless”. Therefore, all the entries that met the specified rules were included in my decision making process for the winner. In future I will be looking for eggless recipes.
I hope that my website is a source of inspiration for all, and that you will use it as a stepping stone to experimenting and creating your own recipes. The contest is then a great way to share your creations with the rest of us. So I really look forward to seeing more unique entries. Thank you for always supporting my passion for healthy, vegetarian cooking.
Moong Dal Halwa is a delicacy of the state of Rajasthan. It is a rich, creamy and pudding-like dessert. Made with split yellow moong dal, this is a popular and delicious dessert for the winter months.
Wash dal thoroughly and soak in 3 cups of water for at least 4 hours. Drain the water and blend dal into a thick paste, adding just enough water as needed to blend.
Boil water and sugar in a pan over medium heat, for 3-4 minutes. Remove from heat. Add cardamom powder and saffron; set aside.
In a non-stick or heavy bottom frying pan add moong dal paste and melted butter. Mix well.
Turn on the stove to medium heat and fully cook dal paste. Use spatula to gently press the paste, then fold the paste over and press again. Repeat this pressing and folding of the dal paste several times until the texture becomes grainy and light brown in color. This will take approximately 15 minutes, and will have a sweet, mild aroma when it is cooked.
Lower the heat to medium-low. Add syrup to the dal, little at a time. The syrup will splatter as you are adding. Cover and cook for an additional 2-3 minutes.
Remove cover, stir and cook for another minute. Turn off the heat. Garnish with almonds.
Notes
The halwa will thicken over time.Halwa tastes best if it is served warm.
Moong Dal Halwa: A Rich and Indulgent Vegan Dessert
Moong Dal Halwa is an Indian dessert made from moong dal (split mung beans), ghee (clarified butter), sugar, and flavoured with cardamom and saffron. This rich and aromatic dessert is a favorite during festivals and special occasions such as diwali or holi.
Tips for Making Perfect Moong Dal Halwa (Vegan):
Soak Moong Dal: To ensure a smooth texture, soak the moong dal in water for at least 4 hours overnight before cooking. Soaking helps soften the dal and reduces the cooking time, resulting in a smoother halwa.
Use a Non-Stick Pan: Use a non-stick pan or a heavy-bottomed pan to cook the Moong Dal Halwa (Vegan) to prevent it from sticking to the bottom and burning. Stir the halwa frequently to ensure even cooking and prevent lumps from forming.
Garnish with Saffron: Infuse the Moong Dal Halwa (Vegan) with the exotic aroma and vibrant color of saffron by soaking a few strands of saffron in warm water and adding it to the halwa during cooking. Garnish the halwa with additional saffron strands for a luxurious touch.
Variations of Halwa:
Gajar ka Halwa: Gajar Ka Halwa is a classical Indian dessert, this is also known as gajrala. Gajar ka Halwa is a delicious and popular sweet made with few ingredients, carrots, milk, sugar and flavored with cardamom.
Atta Ka Halwa: Atta ka Halwa, is a delicious sweet dessert. This is easy to make and with few ingredients. Atta ka halwa is made with whole wheat flour, sugar, and clarified butter, flavored with cardamom.
Sooji ka Halwa: Sooji Halwa is a very popular sweet dish all over India and is made on religious occasions, as parsad.
Sweet Potato Halwa: Sweet Potato Halwa, an eggless pudding, stands out as one of the simplest Halwa recipes to prepare. Infused with the delicate and distinctive flavors of cardamom and cinnamon, it serves as a deliciously warm dessert ideal for chilly winter evenings.
FAQs about Moong Dal Halwa (Vegan):
Can I use other lentils for Moong Dal Halwa (Vegan)?
While moong dal is traditionally used for making Moong Dal Halwa, you can experiment with other lentils such as chana dal (split chickpeas) or urad dal (black gram) for a different flavor and texture.
How long does Moong Dal Halwa (Vegan) last?
Moong Dal Halwa (Vegan) can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat the halwa gently in the microwave or on the stovetop before serving.
Can I make Moong Dal Halwa (Vegan) without sugar?
Yes, you can make Moong Dal Halwa (Vegan) without sugar by using natural sweeteners such as jaggery, maple syrup, or agave syrup. Adjust the sweetness to your taste preference and enjoy a healthier version of this classic dessert.
Is Moong Dal Halwa (Vegan) gluten-free?
Yes, Moong Dal Halwa (Vegan) is naturally gluten-free, making it suitable for those with gluten sensitivities or celiac disease. However, be sure to check the labels of any packaged ingredients to ensure they are gluten-free.
Moong Dal Halwa (Vegan) is a rich and indulgent dessert that’s perfect for special occasions or as a sweet treat to satisfy your cravings.
With its creamy texture, aromatic flavors, and wholesome ingredients, it’s sure to become a favorite among vegans and non-vegans alike.
Whether enjoyed warm or cold, on its own or with a scoop of dairy-free ice cream, Moong Dal Halwa (Vegan) is a true delight for the senses.
Macaroons are special soft cookies usually made with egg whites, sugar and coconut. Here is an eggless version, made with few ingredients and very easy to put together. Perfect for the holidays as a sweet tasty snack and can be even savored as a dessert post any kind of meal.
Line a cookie sheet with parchment and grease with cooking spray. This step is very important as it prevents the cookies from sticking to the sheet.
In a bowl, mix the coconut all purpose flour, cardamom powder, and salt.
Add the condensed milk and vanilla to the coconut mixture and mix well till everything is well blended.
Cover the mixture and refrigerate for 20 mins.
After 20 mins., with a teaspoon or using your hands make small balls and spread the cookies on the cookie sheet. These cookies won’t spread and you can arrange them closely.
Press a mini milk chocolate morsel in the middle of the macaroon and bake for 15 20 mins. or till golden.
Take the cookie sheet out of the oven and let the macaroons cool for a few minutes on the parchment paper.
Remove the macaroons and let them cool on a wire rack.
For this month, I thought it would be festive to make holiday eggless cookies. You may make any kind of cookie as long as no eggs are in the recipe. I look forward to see your creations!
Check out my recipe for whole wheat almond eggless cookies as an example.
Below is my checklist:
Ingredients should be listed with measurements.
Method must be explained clearly, so it’s easy to follow.
Be Creative!
Search the web for ideas. There are many resources available.
Please send me a detailed recipe to contest@manjulaskitchen.com.
You must also send original picture(s) of the recipe – do not simply grab a photo from the web. Otherwise your recipe will not be considered for entry.
The deadline is November 21st.
The winner will be featured on the homepage with the new recipe and a link to their website (if available).
1st Prize: $50 gift certificate from Amazon.com 2nd Prize: $25 gift certificate from Amazon.com
The holidays are here and you can smell it in the air! It’s getting dark earlier and the days are cold. This can only mean one thing…the holidays are fast-approaching! My grandchildren enjoy this time of year, especially putting up the Christmas tree and decorating the house. My granddaughter Mansi is in charge of ensuring that the appropriate decorations and tree is up! When asked what she wants for Christmas, she really couldn’t think of anything and appeared to be content with what she already has. Now that’s the spirit of the holidays!
I won’t get to spend Christmas day with my youngest, 10 1/2 month old granddaughter as she will be visiting her other grandparents and cousins. We will miss them at our family dinner this year.
I have some menu suggestions for the holidays. These menus are perfect for cold winter days! Comfort food at its finest!
You can find all the suggested recipes on my website.
Menu #1:
Appetizers: Masala Peanuts, vegetable pakoras with Hari Cilantro Chutney, fried papdam.
Main Course: Lentil soup, Palak Paneer (spinach with Indian cheese), Aloo Gobhi, Gajar Pickle, spiced Yogurt, Cumin Rice, and Puri.
Dessert: Serve hot Boondi (instead making them as ladoos), Eggless Pineapple cake.
Menu #2:
Appetizers: Spicy Potatoes, Dhokla with Hari Cilantro Chutney. Spinach Salad
Main Course: Butter Paneer Masala, Cabbage with green peas, Aloo Began (potato with eggplant), Yellow Fried rice, Spinach Raita, Naan.
Hello everyone, I hope you enjoyed my latest recipe: Eggless Pineapple Cake. As I have said before I am not very big on baking, but one good thing about doing this website is that I am learning more as I try to show you new recipes. Alex (my husband) is a big help because he will not video the recipe until he is happy with it. So now you know, you all are trying the food he approves.
Before I started on the cake, I used Google to find a few recipes that looked good, but I knew I would have to modify them. First I followed this recipe from allrecipes.com which I liked the most but I thought it was too dry so I decided to add pineapple. I pureed the pineapple and added it to my next cake. My son was visiting so he tried the cake and said it was too bland and tasteless. In my third attempt, I added crushed pineapple and pineapple juice as you see and cardamom powder. It was better then before but still too dry. I decided to spread a few spoons of pineapple juice over the cake but by that time the cake was cold. It worked but wasn’t good enough. I felt I should have put the juice while cake was still warm so that’s what I did on my fourth attempt and yes — THIS cake got the Alex approval. Now he was ready to video.
You must be wondering what I did with all this cake. First one I trashed. I sliced the second and third cake into small cubes. Then I softened some vanilla ice cream and mixed the cake and ice cream together. It tasted great and I took that for a potluck lunch. Everybody enjoyed it.
Yesterday, Alex did the video for cabbage Kofta which is now on the website. This one is my granddaughter and grandson’s favorite for now, although their favorites keep changing.
Moong Dal Dosa, also known as “cheela” or “puda, is a thin, crisp pancake made from any one of a variety of batters. Moong dal dosa is a convenient substitute, quick & easy to prepare than the traditional dosa. Traditional dosas are made with fermented urad dal and rice.
Wash the dal, changing the water several times until it appears clear. Soak dal in four cups of water for at least four hours.
Drain the water. Blend the dal with green chile and ginger, adding water slowly as needed to make a smooth batter. Note: The less water, the smoother the batter.
Mix the salt and cumin seeds into the batter. Add water as needed. The total water added will be about ½ cup, just enough to achieve the consistency of pancake batter.
Place a non-stick- skillet over medium-high heat. Test by sprinkling a few drops of water on it. The water should sizzle right away.
Pour ½ cup of the batter mixture into the skillet and spread evenly with the back of a spoon. Starting from the center, spiral outward until evenly spread, about seven inches in diameter.
When the batter begins to dry, gently spread one teaspoon of oil over it. Wait about 30 seconds, then flip the puda using a flat spatula.
Press the dosa lightly with the spatula all around to assure even cooking, turning them two to three times. Dosa should be crisp and golden brown on both sides.Repeat for the remaining dosas.
Notes
Serving suggestion: Serve dosa folded with Aloo Masala For Dosa or Jeera Aloo you can fold with your favorite cheese. You can also serve with Samber or with yogurt.
Learn How To Make Moong Dal Dosa With Moong Dal – Manjula’s Kitchen
Dosa is a popular south indian delicacy which looks like a crepe. It’s like a crisp and thin pancake made of rice and urad dal batter. Traditionally Dosa is served with sambar, aloo masala and coconut chutney. It is an Indian crepe made usually through rice batter, but here we have experimented and made many alternative dosa such as Oat Dosa, Besan Dosa, Rava Dosa, Sorghum Dosa, whole wheat dosa. This preparation is using moong dal and is a bread based gluten freebreakfast recipe that is vegan. The preparation entails skillfully combining pan techniques and manual dexterity to achieve the perfect bread cooked on non-stick skillets.
Preparing Moong Dal:
Embarking on the enticing journey of crafting moong dal dosa, initiate by meticulously washing the moong dal, repeating the water-changing ritual to ensure absolute clarity. Immerse the dal in four cups of water, allowing it to soak for a minimum of four hours, cultivating a soft and pliable texture essential for the success of this revered moong dal dosa recipe. The thorough soaking not only aids in the dosa’s consistency but also serves as a testament to the meticulousness ingrained in the recipes of moong dal dosa.
Blending Moong Dal Batter:
Upon draining the soaked moong dal, transition to the blending phase, where precision is key. Combine the dal with green chile and ginger, gradually introducing water to achieve a seamlessly smooth batter. Be mindful that the proportion of water directly impacts the final texture, a crucial detail in the nuanced art of dosa recipe with moong dal. This harmonious blending process transforms the moong dal into a versatile canvas, ready to absorb the flavours and nuances that define this iconic dish.
Seasoning the Batter:
Elevate the moong dal batter to a symphony of flavours by introducing salt and cumin seeds. Adjust the water content with care, ensuring the batter attains the consistency reminiscent of pancake batter, a vital characteristic in the sought-after recipes of moong dal dosa. This seasoning process not only imparts depth to the batter but also plays a pivotal role in shaping the distinct taste profile that defines moong dal dosa recipe.
Heating the Skillet:
Transitioning to the cooking phase, heat a non-stick skillet over medium-high heat, a critical step in the dosa-making process. The sizzle of water droplets confirms the skillet’s readiness, setting the stage for the dosa’s journey from batter to a crisp delicacy. This well-calibrated heat not only ensures the dosa’s optimum texture but also encapsulates the essence of precision embedded in the moong dal dosa recipe.
Pouring and Spreading the Batter:
With the skillet primed, gracefully pour ½ cup of the moong dal batter onto the heated surface. Employing the back of a spoon, skillfully spread the batter in a spiral motion, originating from the centre and expanding to a symmetrical seven-inch diameter. This meticulous spreading ritual is not merely a technicality but an artful dance that defines the visual appeal and thickness of the moong dal dosa, showcasing the intricacies of dosa recipe with moong dal.
Cooking and Flipping the Dosa:
As the batter begins to dry, introduce a teaspoon of oil, spreading it delicately over the dosa’s surface. After a brief interlude, execute a precise flip using a flat spatula, revealing the golden-brown underside. Gently press the dosa to ensure uniform cooking, turning it two to three times. This vigilant cooking process guarantees a crisp finish and a tantalising aroma, embodying the essence of moong dal dosa recipe.
Repeating the Dosa-Making Ritual:
The final act involves replicating the dosa-making ritual for the remaining batter, ensuring a consistent outcome. Reiterate the process of pouring, spreading, cooking, and flipping until each moong dal dosa mirrors the perfection achieved in the initial creation. This dedicated repetition encapsulates the spirit of tradition and craftsmanship ingrained in the recipes of moong dal dosa, culminating in a batch of savoury, golden delights awaiting appreciation in all their flavorful glory.
