Chane Ki Dal - Haryana Style

          This is just a simple, healthy and at the same time a delicious chana dal (Bengal gram) in yoghurt. This can be termed as a raita as there is no cooking involved. I came across this awesome and a bit of an 'off the beaten track' recipe in one of the cookery shows and so decided to give it a try. It can be relished with any form of rice or Indian bread. So check out the step pictorial recipe to prepare it.

• 1 cup chana dal (Bengal gram lentil), soaked overnight
• 1 tsp. fennel seeds
• 1 cup yoghurt
• 1 tsp. mustard seeds, soaked in water for an hour
• 2 green chilies
• 1/2 tsp. turmeric powder
• salt to taste
• 1-2 tbsp. coriander leaves (opt)
• 1/2 tsp. red chili flakes (opt)

          Boil the dal in 1 cup water along with turmeric powder and fennel seeds for one whistle. Then separate the lentil from the stock. Keep aside.

          Grind the mustard seeds, green chilies, a pinch of turmeric powder and little water to a paste. 

          Mix the paste along with the yoghurt and salt. Whisk well and add to the boiled and drained chana dal.

          Garnish with coriander leaves and chili flakes and serve as a side dish or as raita. Goes well with any form of rice or Indian bread.

                   Boil dal in 1 cup water along with turmeric powder & fennel seeds for
                   one whistle. Then separate the lentil from the stock. Keep aside.

                Grind mustard seeds, green chilies, a pinch of turmeric powder & little
                water to a paste. Mix paste with yoghurt & salt. Whisk well.

                               Add to the boiled & drained chana dal.

                                Garnish with coriander leaves & chili flakes.

                   Serve as a side dish or as raita. Goes well with any form of rice or Indian 
                   bread.

Spicy Mutton Masala

          If you are looking for some spicy mutton curry, then you are at the right place. Made this yummy mutton masala today that was a sure bliss. Just with the right amount of spiciness, it was a sure hit at my place. Relished with some rice for lunch and with homemade chapati at night, accompanied with salad and dal fry. So gonna try this delicious curry? then do check out a step by step pictorial recipe to prepare it. Bon Appetit !!

• 500 gms. mutton with bones
• 2-3 onions, chopped
• 1 tbsp. ginger-garlic paste
• 1 tomato, pureed
• salt to taste
• 3-4 tbsp. oil
• 1 sprig curry leaves
• 1 tsp. coriander leaves 

Dry roast & grind - 

• 2 tbsp. coriander seeds
• 1 tsp. cumin seeds
• 8-10 dry red chilies
• 2 tbsp. fresh grated coconut
• 1 tsp. sesame seeds
• 2-3 green cardamoms
• 1" cinnamon
• 5-6 cloves
• 1/2 star anise
• 1/2 mace
• 1/2 tsp. peppercorns
• 1 tsp. fennel seeds
• pinch of fenugreek seeds

          Boil the mutton in 1 cup water for 20-25 minutes on a low flame after the first whistle. Drain the stock and keep the mutton pieces separately.

          Heat oil in a pan / kadai and saute the onions till light brown. Add the ginger-garlic paste and tomato puree. Fry till the oil separates.

          Now add the ground spice paste and saute well for a while. Add the boiled mutton, salt and curry leaves. Mix everything well and add 1/2 cup water.

          Cover and simmer on a low flame till you get a thick gravy consistency. Switch off the flame. Garnish with coriander leaves. 

          Serve as a side dish with plain steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti, rumali roti or just plain chapati. It also goes well with dosa, appam and idiyappam.

                                Heat oil & saute onions till light brown. 

                             Add ginger-garlic paste & tomato puree. Fry till oil separates.

                                Add the ground spice paste & saute well for a while. 

                    Add boiled mutton, salt & curry leaves. Mix well & add 1/2 cup water.

                    Cover & simmer on low flame till you get a thick gravy. Switch off flame. 
                    Garnish with coriander leaves. 

                   Serve with plain steamed rice, jeera rice, pulao, plain biryani, naan, tandoori 
                   roti, rumali roti or chapati. It also goes well with dosa, appam & idiyappam.

Bharwan Karela (Stuffed Bitter Gourd)

          
          If you are a Karela / Bitter Gourd lover, then you will definitely relish this dish. This yummy stuffed karelas are best had with steamed rice and drizzled with some ghee. You may also enjoy as a side dish with chapatti. If you can get hold of the smaller variety, that would be absolutely perfect for this recipe. So go ahead and give it a try by following an easy step by step pictorial recipe to prepare it and enjoy for lunch / dinner.

• 4-5 small Bitter Gourds 
• salt to taste
• 3 tbsp. oil
• 1 onion, chopped
• 1" ginger, chopped
• 1 tsp. garlic, chopped
• 2 green chilies, chopped
• 1 tsp. roasted coriander powder
• 1 tsp. roasted cumin powder
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tsp. garam masala powder
• 2 tbsp. roasted peanuts, coarsely ground

          Scrape the karelas and scoop out the pulp and seeds. Apply salt to them and to the scraped mix and leave them aside for 10-15 minutes. Wash them well under running water and wipe dry with a kitchen towel. 

          Heat 1 tbsp. oil in a pan and sauté the onion, garlic, ginger and green chilies till light brown.

          Add all the dry spices (except salt) and give it a mix. Then add the scraped karela and the pulp. Sauté on a medium flame for 4-5 minutes.

         Now add the coarsely ground peanuts and salt to taste. Give it a toss and switch off the flame. Cover and keep aside to cool down.

          Fill each of the karela pieces with the stuffing and tie with a string. Heat remaining oil and fry the stuffed karelas on a low flame. 

          Then cover and cook till they turn soft. Keep flipping them over at intervals. When done, serve with rice, drizzled with some ghee or enjoy as a side dish with chapatti.

                                 Scrape the karelas and scoop out the pulp and seeds. 

                                  Apply salt to them & leave them aside for 10-15 minutes.

                Heat 1 tbsp. oil & sauté onion, garlic, ginger & green chilies till light brown.

   Add all the dry spices (except salt) and give it a mix. 

Add the scraped karela & the pulp. Sauté on a med. flame for 4-5 min.

                     Add coarsely ground peanuts & salt to taste. Give it a toss & keep aside

                     to cool down.

                         Fill each of the karela pieces with the stuffing and tie with a string. 

Heat remaining oil & fry the stuffed karelas on a low flame. Cover & cook till done. 

Keep flipping them over at intervals. 

Serve with rice, drizzled with some ghee or enjoy as a side dish with chapatti.

Sambar Flavoured Stuffed Khandvi in Pressure Cooker

          Khandvi is a very delicious Gujarati savoury snack, best relished with green chutney. This involves a lot of stirring the batter till you get the desired consistency. So today let me share an easier method by cooking in a pressure cooker. This not only saves time but is also hassle free. 

          I gave a slight twist by adding some sambar powder for a South indian flavour. Then I served this delectable dish topped with some coconut chutney. So check out an easy step by step pictorial recipe to prepare it.

• 1 cup gram flour
• pinch of asafoetida
• 1-2 tbsp. sambar powder
• 1/4 tsp. turmeric powder
• 1/2 tsp. red chili flakes
• pinch of pepper powder
• salt to taste
• 2 cups buttermilk

Tempering - 

• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1 tsp. sesame seeds
• 1 sprig curry leaves
• 1/2 cup fresh grated coconut
• 1/2 cup coriander leaves, chopped
• 3 tbsp. idli podi or as required
• 3-4 tbsp. sev / bhujia or as required
• 1/2 cup coconut chutney

          Mix together besan, turmeric powder, sambar powder, chili flakes, salt, asafoetida and pepper powder.

           Add in the buttermilk and whisk well so that there are no lumps.  Pour into a bowl and pressure cook for 2-3 whistles.

          Open the lid and immediately spread it on a steel plate, tray, corelle plate, countertop or 
melamine plate (there is no need to grease).

           Sprinkle the coconut, coriander leaves & idli podi. (Save some for garnishing).   After it cools down a bit, cut into strips with a knife or pizza cutter.

          Gently roll them from one end to the other & transfer to a serving plate.  You can also sprinkle some sev / bhujia. (Save some for garnishing).

          Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the sesame seeds and curry leaves. saute for a few seconds and switch off the flame.

           Pour the tempering over the arranged khandvi.  Garnish with the remaining coconut, coriander leaves, idli podi and sev.

           Spoon in some of the coconut chutney over the khandvi.   Enjoy as a tea-time snack, breakfast or as an appetizer.

                     Mix besan, turmeric powder, sambar powder, chili flakes, salt, pepper
                     powder & asafoetida.

                               Add buttermilk & whisk well so that there are no lumps.

                               Pour into a bowl & pressure cook for 2-3 whistles.

                                This is how it looks after it is opened.

                     Immediately spread it on a steel plate, tray, corelle plate, counter top or 
                     melamine plate (there is no need to grease).

                    Sprinkle coconut, coriander leaves & idli podi. (Save some for garnishing)

                        After it cools down a bit, cut into strips with a knife or pizza cutter.

                      Gently roll them from one end to the other & transfer to a serving plate.

                           You can also sprinkle some sev / bhujia. (Save some for garnishing).

                                Then cut into strips & roll as usual.

                     Heat oil & temper with mustard seeds. Then add sesame seeds & curry 
                     leaves. sauté for a few seconds & switch off the flame.

                                Pour tempering over the arranged khandvi.

                        Garnish with remaining coconut, coriander leaves, idli podi & sev.

                                Spoon in some coconut chutney over the khandvi.

                                Enjoy as a tea-time snack, breakfast or as an appetizer.