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Thursday, 29 October 2015

Rajma with Masoor Dal (Kidney Beans & Red Lentils Curry - North Indian Style)


       
          Everyone is familiar with Rajma which is a popular South Indian dish. It is very much relish by most of the crowds in restaurants, dhaba or at home. It is a must have and a favorite dish to with your tandoori roti or naan. 

           Today I decided to pair it with masoor dal and it turned out very yummy. I did a simple tempering of cumin seeds and asafoetida. Then sauteed it with garlic, onion and green chilies and finally added all the powdered spices to the dal. 

          Among the spices I added a little bit of chicken masala and simmered till done. Add a dash of lime for some tangy taste and enjoy this sumptuous dish for lunch or dinner with your favourite bread. So check out the step by step pictorial recipe to prepare it. 







  • 1/2 cup rajma (kidney beans), soaked overnight
  • 1/2 cup masoor dal (red lentils), soaked for 30 minutes
  • 2 tbsp. oil
  • 1 tsp. cumin seeds
  • 1/4 tsp. asafoetida
  • 1 tbsp. garlic, chopped
  • 1 onion, chopped
  • 2 green chilies, chopped
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. chicken masala
  • 2 tbsp. lime juice or to taste






          Boil the rajma and masoor dal for 10 minutes on low flame after the first whistle. Heat oil in a pan and temper with the cumin seeds and asafoetida.

          Saute for a few seconds and then add the garlic. Saute till light brown. Now add the onion and the green chilies. Fry till light brown.

          Add the turmeric powder and the chicken masala. Mix well and add the boiled dal and salt. Simmer on a low flame for 2-3 minutes. Add the lime juice and mix well. Serve with rice or chapattis.






                                The boiled dals.




                    Heat oil & temper with cumin seeds & asafoetida. Add chopped garlic 
                    & saute till light brown.




                                Add onion & green chilies. Saute till light brown.




                                Add turmeric powder & chicken masala . Mix well.




                    Add boiled dal & salt. Simmer for 2-3 minutes on low flame. Add lime 
                    juice & mix well.




                               Serve, garnished with either rice or chapattis.






















Wednesday, 28 October 2015

Instant Maida Dhokla (Steamed Cake - Gujarati Cuisine)


          Dhoklas are very popular Gujarati snacks that are mostly relished as an evening tea-time snack, lunch box meal or for breakfast. They are generally prepared either with besan (Gram flour), sooji (semolina) or both combined. This is an instant version and can be dished out in no time.

          Today I decided to combine sooji with maida, It turned out extremely fine without any problem. So there is absolutely no need to worry if besan is unavailable. Do go ahead and try with maida and relish with green chutney for an enjoyable light meal.








  • 1/2 cup sooji (semolina)
  • 1/2 cup maida (plain flour)
  • 2 tbsp. yoghurt
  • salt to taste
  • 2-3 tbsp. oil
  • 1 tbsp. kasoori methi (dry fenugreek leaves), crushed
  • 1 tsp. chicken masala
  • 1/2 tsp. turmeric powder
  • 1 tsp. chili powder
  • 1 tsp. eno fruit salt
  • 1 tsp. oil
  • 1 tsp. mustard seeds
  • 1 sprig curry leaves
  • 1 tsp. sesame seeds
  • 1 pinch of asafoetida
  • 1 tbsp. fresh grated coconut
  • 1 tbsp. coriander leaves, chopped
  • green chutney to serve





          In a bowl, whisk together sooji, maida, salt, yoghurt, turmeric powder, kasoori methi, red chili powder, chicken masala and 2-3 tbsp. oil with required quantity of water to form a smooth batter of pouring consistency. Leave aside for 30 minutes.

          Just before steaming, add the eno fruit salt and combine well. Pour this into a greased steel container / plate and steam for 15-17 minutes (5 minutes on high flame and the remaining on low flame).

          When it has cooled down, cut into desired shapes. Heat 1 tbsp. oil in a pan and temper with mustard seeds. Allow it to splutter.

          Now add the asafoetida, curry leaves and sesame seeds. Saute for a few seconds and switch off the flame.

          Add 2-3 tbsp. water to it and pour this tempering on the steamed dhoklas. Garnish with fresh grated coconut and coriander leaves. Serve with green chutney.






























Tuesday, 27 October 2015

Sambar Dhokla (Gujarati Steamed Semolina Cake with South Indian Flavour)


             Dhoklas are a very popular Gujarati snack that are enjoyed as a light breakfast or as a tea-time snack. As they are steamed, they are a healthy option for young and old alike. They can be made more nutritious by adding spinach, carrot, beetroot or tomatoes all in a pureed form. 

          This is an instant version prepared with sooji (semolina) which can be dished out in no time. Today I gave a twist to the original Dhokla by adding some sambar powder for a South Indian flavour. So check out the step by step pictorial recipe to prepare it.








          The procedure remains very much the same, except for the change of few ingredients. I gave a tempering of mustard seeds, curry leaves, sesame seeds, asafoetida and split urad dal (black gram). 

        Serve this delicacy, garnished with fresh grated coconut and chopped coriander leaves. These healthy fluffy bites can also be enjoyed anytime of the day with some green chutney. They are not only wholesome but they can be packed for a lunch box meal too.






  • 1/2  cup sooji (semolina)
  • 1/4 cup yoghurt
  • 2 tbsp. fresh coconut, grated
  • salt to taste
  • 1/4 tsp. turmeric powder
  • 1 tbsp. sambar powder
  • 2 tbsp. oil
  • 1/2 tsp. red chili flakes
  • 1 tsp. eno fruit salt
  • 1 tsp. mustard seeds
  • 1 tsp. sesame seeds
  • 1 sprig curry leaves
  • 1/4 tsp. asafoetida
  • 1 tsp. urad dal (split black gram)
  •  chopped coriander leaves & grated fresh coconut to garnish 










          In a bowl, whisk together semolina, yogurt, salt to taste, turmeric powder, chili flakes, sambar powder, coconut and 1 tsp. oil with required quantity of water into a smooth batter of pouring consistency. Leave aside for 30 minutes.

          Just before steaming, add the eno fruit salt and mix well. Pour the contents into a greased steel container / plate and steam for 15-17 minutes (first 5 minutes on high flame and the remaining on low flame.

          When cool, cut into desired shapes and keep aside. Heat remaining oil in a pan and temper with mustard seeds and curry leaves. 

          After it stops crackling, add the sesame seeds and saute for a few seconds. Switch off the flame and add 2-3 tbsp. water to it. 

          Mix well and pour this tempering on the prepared dhokla. Serve, garnished with coconut and coriander leaves.


                     







                   Whisk semolina, yogurt, salt, turmeric powder, chili flakes, sambar powder, 
                   coconut & 1 tsp. oil with some water into a smooth batter of pouring 
                   consistency. Leave aside for 30 minutes.



                       Just before steaming, add eno fruit salt & mix well.


  
                       Pour contents into a greased steel container & steam for 15-17 minutes.
                       When cool, cut into desired shapes & keep aside.



                     Heat remaining oil & temper with mustard seeds & curry leaves. Add 
                     sesame seeds & saute few seconds. Switch off flame & add 2-3 tbsp. water. 
                     Mix well & pour tempering on the dhokla. Serve, garnished with coconut                                       & coriander leaves.


                     


                       


                     







Bengali Aloo Dum (Potato Curry - Bengali Style)

              
          Bengali Aloo Dum and Luchi (pooris) are an anytime favourite and a typical breakfast menu in most of the Bengali household. It is also popular during special occasions. Small baby potatoes are best suited for this recipe. There are many versions to this popular dish. In whatever way it is prepared, it simply tastes delicious and divine. So check out the step by step pictorial recipe to prepare it.









  • 500 gms. small round potatoes
  • 3 tbsp. mustard oil
  • 1 bay leaf
  • 1" cinnamon stick
  • 2 green cardamoms
  • 4 cloves
  • 1 tsp. cumin seeds
  • 1 onion, chopped
  • 1" ginger, chopped
  • 3-4 garlic cloves
  • 1 tsp. tomato paste / 1 tomato, chopped
  • 1 tsp. kashmiri red chili powder
  • 1 tsp. roasted coriander-cumin powder
  • 1/2 tsp. turmeric powder
  • salt to taste
  • 1/2 tsp. garam masala powder
  • 1 tsp. ghee (clarified butter)
  • coriander leaves to garnish (opt)








          Pressure cook the potatoes in enough water for 3 whistles. Drain and peel the skin. Prick with a fork all over and keep aside. 

          Put all the ingredients starting from onion to turmeric powder and grind into a paste. Keep aside.
 
          Heat 1 tbsp. oil and saute the potatoes till light brown. Keep aside. Heat remaining oil and temper with the bay leaf, cinnamon, cardamoms, cloves and cumin seeds.

         Saute for a few seconds. Then add the ground paste and continue to fry on low flame till the oil separates from the masala.

          Now add the boiled potatoes and salt. Mix well and add 1/2 cup water. Cover and simmer for a minute or two. 

         Sprinkle the garam masala and ghee. Mix well and garnish with coriander leaves. Serve as a side dish with either poori, paratha, chapatti, pulao or plain steamed rice.





                    Pressure cook potatoes in enough water for 3 whistles. Drain & peel
                    the skin. Prick with a fork & keep aside.




                              Heat 1 tbsp. oil & saute potatoes till light brown. Keep aside.




                       Heat remaining oil & temper with bay leaf, cinnamon, cardamoms, 
                       cloves & cumin seeds. Saute for a few seconds.




                                Add ground paste & fry on low flame till oil separates.




                                Add fried potatoes & salt. Mix well.




                       Add 1/2 cup water & simmer, covered on low flame for 1-2 minutes.




                               When done, sprinkle garam masala & ghee. 







                                Mix well & serve, garnished with coriander leaves.
























Sunday, 25 October 2015

Beerakaya Pappu (Turai / Ridge Gourd & Lentil Curry - Andhra - Bengali Fusion Style)


          A simple dal chawal (rice & lentils) is a great comfort meal. So let me share an easy and a yummy homemade and a traditional Andhra style Tuvar dal / Pigeon Pea lentil cooked with Turai / Ridge gourd. 

          It is a very quick recipe that can be relished with plain steamed rice, some ghee and fried / roasted papad as accompaniment. It also tastes great with chapatti if made in a slightly thicker consistency. So check out the step by step pictorial recipe to prepare this healthy and nutritious lentil curry.








  • 1/2 cup Tuvar dal (Pigeon pea lentil). soaked for 30 minutes
  • 2 cups Turai (Ridge gourd), chopped
  • 1 tomato, chopped
  • 1 onion, chopped
  • 1-2 green chilies, chopped
  • 1/2 tsp. turmeric powder
  • 2 tbsp. oil
  • 1-2 dry red chilies
  • 1 tsp. mustard seeds
  • 1 tsp. urad dal (split black gram)
  • 3-4 garlic cloves, chopped
  • 1 sprig curry leaves
  • pinch of asafoetida
  • 1 tsp. roasted coriander powder
  • 1/2 tsp. roasted cumin powder
  • 1/2-1 tsp. red chili powder
  • salt to taste
  • 1/4 cup tamarind juice
  • 1 tsp. coriander leaves to garnish







          Pressure cook the soaked lentil with turmeric powder, chopped ridge gourd, onion, tomato, green chilies and 1 & 1/2 cups water for 4-5 whistles. Mash well and keep aside.

          Heat oil in a pan and temper with the mustard seeds and dry red chilies. After it stops spluttering, add the garlic, urad dal, asafoetida and curry leaves. Saute for a few seconds. 

          Add coriander powder, cumin powder and red chili powder. Give it a stir and then add the boiled dal, tamarind and salt. 

          Simmer on a low flame for 2-3 minutes. When done, switch off the flame and add coriander leaves. Serve with hot steamed rice. 




                      Pressure cook soaked lentil with turmeric powder, chopped ridge gourd, 
                      onion, tomato, green chilies & 1 & 1/2 cups water for 4-5 whistles. Mash 
                      well & keep aside.



                     Heat oil & temper with mustard seeds & dry red chilies. Then add garlic,
                     urad dal, asafoetida & curry leaves. Saute for a few seconds. 



                     Add coriander powder, cumin powder & red chili powder. Give it a stir.



                  Add boiled dal, tamarind & salt. Simmer on low flame for 2-3 minutes. 



                  When done, switch off the flame & add coriander leaves. 
                          


                  Serve with hot steamed rice. 























Saturday, 24 October 2015

Rava Upma (Semolina Porridge - South Indian style)


          This is a very common breakfast in most of the South Indian homes. It is prepared with roasted sooji / rava (semolina) and tempered with mustard seeds, urad dal, curry leaves, onion, ginger and ginger. Roasted peanuts or cashew nuts can also be added to give a slight crunch to the dish.

          It is generally had with coconut chutney and idli podi (gun powder). Quite filling and nutritious, it can be a great lunch box meal. There are many variations to this simple and extremely quick breakfast. Chopped mixed veggies can be added to make it more healthy. So check out the step by step pictorial recipe to prepare it.








  • 3/4 cup rava (semolina)
  • 1 tbsp. oil
  • 1 onion, chopped
  • 1 tsp. ginger, chopped
  • 2 green chilies, chopped
  • 1 tsp. mustard seeds
  • 1 sprig curry leaves
  • 1 tsp. split urad dal (black gram)
  • salt to taste
  • 1 tsp. lime juice
  • 1 tsp. ghee
  • coconut chutney to serve
  • idli podi to garnish
  • coriander leaves to garnish







          Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the urad dal and saute till it changes colour.

          Then add the onion, ginger, green chilies and curry leaves. Saute till light brown. Add the rava and salt. Fry on low flame till it is lightly browned.

          Add 3 cups water and simmer on low flame till it turns thick. Add the lime juice and ghee. Mix well and sprinkle some idli podi over it. 

           Garnish with coriander leaves and serve with any chutney of your choice.





                  Temper oil with mustard seeds. Then add urad dal & saute till light brown. 
                  Add onions, green chilies, ginger & curry leaves. Saute till light brown.



                                Add rava & salt. Fry till light brown.



                               Add water & simmer on low flame till it turns thick.



                                When done, add lime juice & ghee. 




                    Sprinkle some idli podi over the upma & garnish with coriander leaves.
                    Mix well & serve with chutney.


                       
                   


















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