Showing posts with label Blogging Marathon. Show all posts
Showing posts with label Blogging Marathon. Show all posts

Monday, November 24, 2014

Chana Dal Fry

I'm truly a dal fan & when I say dal it is not limited to just one, but my love is spread to the whole dal community. Every dal is unique in taste also the best protein source for vegetarians. Though I'm a "Ovo Lacto Vegetarian" I love adding them more than couple of times a week in our diet. 
Chana dal fry is a simple & easy punjabi style dal fry dish.Though the original recipe has onions & garlic, but the recipe I'm sharing is a "No Onion No Garlic" with less of masala too. 
For this month's Blogging Marathon I'm are starting with "No Onion No Garlic". Enjoy these yummy dishes. To know what my other friends are cooking, check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 46
Prep Time-1hr15mins {soaking+arranging}
Cook Time-1hr 
Serves-4people
Pairs with rice, roti, naan & chapati.
Ingredients 
1Cup chana dal 
2Cups water
4Tomatoes finely chopped 
1Tsp grated ginger 
2Green chili's slit to half
1/2Tsp turmeric 
1Tbs coriander cumin powder
1&1/2Tsp chili powder {adjust as needed}
1Tsp amchur powder or 2Tsp lemon juice {adjust as needed}
Salt to taste 
1Tsp mustard seeds 
1Tsp cumin/jeera
2Tbs oil
2Tbs coriander chopped for garnish
Directions 
- Clean chana dal with water & soak them with enough water for 30mins to 1hr. 
- Pressure cook chana dal with 2Cups water for 2whistles. 
- Heat pan with oil. Add mustard & cumin to it. Once the mustard starts add in green chili's & ginger to pan. Fry for few seconds. 
- Next add in tomatoes with enough salt & cook with a closed lid. 
- Once the tomatoes are smooth then add in turmeric powder, amchur powder, chili powder & coriander cumin powder to pan. Mix & cook for 2mins. 
- Add in cooked chana dal to tomato mixture & mix them well. Add 1/2cup water if needed & cook on low heat for 5mins. 
- Adjust salt & chili powder if needed. Next add the coriander to pan & switch off heat. 
- Serve warm & enjoy.
Note
- If you are using lemon juice then add it at the end along with coriander & mix it nicely. 
- I mashed the dal before adding to pan. So it's your choice if you want to mash it or leave as it is. 
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Thursday, November 20, 2014

Gobi Mutter Curry

Gobi Mutter Curry is a much known yummy side dish. Few more which fall in the same category are aloo mutter, aloo gobi & many more combo's that are irresistibly good. Coming to the below recipe, I'm sharing a " No Onion No Garlic" & taste's as delicious as the original one with onion & garlic. This curry is mildly spiced & also cooked to perfection in one pot. Enjoy this simple side dish!!!
For this month's Blogging Marathon I'm are starting with "No Onion No Garlic". Enjoy these yummy dishes. To know what my other friends are cooking, check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 46
Prep Time-10mins
Cook Time-30mins
Serves-2People
Pairs well with rice, roti & naan or serve it as you like.
Ingredients
2Tbs oil
1Tsp Jeera/cumin
2Bay leaves
1Inch piece cinnamon
2Tsp chopped ginger
4Green chili's
3Tomatoes chopped
2Cup gobi pieces
1/2Cup green peas
Salt to taste
1&1/2Tsp coriander cumin powder
1/4Tsp turmeric
1Tsp chili powder
1/2Cup curd {optional}
1/4Cup chopped cilantro leaves
Directions 
- Heat pan with oil. Add bay leaves, cumin & cinnamon to pan. Fry them till jeera turns light brown.
- Add in ginger to pan along with green chili's & tomatoes.
- Next add in gobi pieces & green peas to pan. Mix them & cook on a low heat for few seconds.
- Add in coriander cumin powder, turmeric, salt & chili powder.
- Close pan with a lid & cook on low heat for 15mins.
- Add in curd & cook on low heat. Adjust salt & chili powder if needed.
- Garnish with coriander & switch off heat.
- Serve warm & enjoy.
Note
- You can mix & match the veggies.
- Adding curd is totally optional.
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Tuesday, November 18, 2014

Paneer Masala Curry

Paneer dishes are a favorite & must have one's at home. In a week we gobble on much more than 2people can. Sometimes I use these tempting cheese cubes to calm my hunger at nights. Paneer is healthy & for sure one should limit the consumption. Too much of anything is not good. 
I'm sharing this "No Garlic No Onion" Paneer Masala Curry recipe with you all. It's mild in flavor, creamy in texture & yummy in taste. Frankly I love adding onion to any curry, I believe that addition of it adds flavor to curry & makes it much tastier. But sometimes I like to slip it from cooking & love enjoying satvik food.
For this month's Blogging Marathon I'm are starting with "No Onion No Garlic". Enjoy these yummy dishes. To know what my other friends are cooking, check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 46
Prep Time-15mins 
Cook Time-25mins
Serves-3People 
Pairs with rice, roti & naan.
Ingredients
2Tbs oil
2&1/2Cups paneer cubes
3Tbs oil+2Tsp butter/ghee
1Tsp cumin
Cinnamon small piece
2Elachi's
2Tsp grated ginger 
4 Tomatoes pureed 
1Tsp garam masala powder 
2Tsp chili powder 
1Tsp coriander cumin powder
2Tbs cashews {soak in milk for 15mins} 
1/2Cup milk
1Tbs kasoori methi
Salt to taste 
1Tsp sugar
Coriander for garnish 
Directions
Frying paneer 
- Heat with pan with 2tbs oil. Add in chopped paneer to pan & fry them crisp. Dry them on a paper towel. 
For gravy
- Heat pan with oil & ghee. Add cumin, cinnamon & elachi to pan. Fry for few seconds till the jeera goes to light brown in color. 
- Next add in ginger & pureed tomato pulp to pan. Mix them well & bring it to boil. 
- Add in garam masala powder, chili powder, coriander cumin powder, salt & sugar to pan. 
- Cook them on low heat. Mean while grind cashews & milk to a smooth paste. Add it to the pan along with kasoori methi & cook it on low heat for 5mins. 
- Add in the fried paneer to gravy & cook on low heat till the gravy becomes thick. Adjust salt & chili powder if needed. 
- Once the gravy thickens swith off heat & garnish with coriander leaves. 
- Serve warm with a slice of lemon.
 Note
- Skip the frying part of paneer if you want t add in the paneer as it is. 
- You can replace oil with ghee. But mixing both with cut down some fat from ghee, while making the dish flavor full.
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Thursday, November 13, 2014

Lemony Buttermilk | Nimmakaya Majjiga

For this month's Blogging Marathon I'm are starting with "Lemon Recipes". Enjoy these yummy dishes. To know what my other friends are cooking, check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 46
Lemony Buttermilk
Summers are hot, sweaty & sometimes very dry in India. A refreshing drink that can make you feel good is all you need sometimes. Here is a drink for those hot hot summer days, which is also a favorite drink from my childhood days. This was served in our school to students as the summer starts. Sometimes it use to be accompanied with boiled broken wheat which is not refined. The combination use to be awesome.
Coming to this drink lemony buttermilk, onions, & lemon juice are the good cooling agents for the body. So this drink is best for the hot summer days as it cools your body & keeps you happy. 
Enjoy this refreshing drink!!!
Lemony Buttermilk
Prep Time-10mins
Sitting Time-30mins
Serves-2People
Ingredients
1Cup thick curd
1Cup water {Adjust as needed}
2Tbs finely chopped onions
Few curry leaves finely chopped
1&1/2Tsp lemon juice {Adjust as needed}
Salt to taste
Directions 
- In a bowl mix curd & water. It comes to a smooth liquid consistency.
- Add in chopped onion, lemon juice & salt. Mix them & adjust salt if needed.
- Crush the chopped curry leaves using your hands & add to the buttermilk mix.
- Allow it to sit in refrigerator for 30mins to mingle the flavors well.
- Serve it chilled.
Note
- If the curd you are using is little watery then adjust water accordingly.
- Instead of curd you can use 2cups buttermilk & add little water if needed..
Lemony Buttermilk
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Wednesday, November 12, 2014

Dal Tadka | Lemon flavored Dal Tadka

Dal Tadka
Dal Tadka is a very well known & widely made side dishe of India. This easy to make dish is very nutritious & filling at the same time. This is a comforting & soothing food for any day. My version of dal tadka is a little different than the restaurant style of this dish. It's little thick in consistency & also has a addition of lemon juice, as it makes it a little tangy & tasty.
For this month's Blogging Marathon I'm are starting with "Lemon Recipes". Enjoy these yummy dishes. To know what my other friends are cooking, check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 46
Dal Tadka
Prep Time-5mins 
Cook Time-45mins {Pressure cooing+resting}
Serves-3to4 People 
Pairs well with rice or as a side for naan & roti.
Ingredients
1/2Cup toor dal
1/2Cup masoor dal
1&1/2Cups of water
1Big onion chopped
4Green chili's sliced
Few curry leaves
1Tsp turmeric
2&1/2Tsp lemon juice {Adjust as needed}
Tempering/Tadka/Popu
1Tbs oil 
1Tsp mustard 
1Tsp cumin/jeera 
few red chili's 
1/2Tsp hing 
Directions 
- Wash toordal, masoor dal & add them to a pressure cooker. Along with that add onions, green chili's & few curry leaves. Pressure cook them for 2 to 3 whistles & switch off the heat. Allow the cooker to cool down before transferring them to a deep vessel. 
- Add in turmeric, salt & lemon juice to dal. Mix them well. Adjust the taste of salt & lemon if needed. 
- Mean while  heat pan with oil for popu/tadka. Add in cumin, mustard seeds, red chilli's & last the hing. Once the mustard starts jumping switch off heat & mix it with dal. 
- Serve it with rice, roti & naan. 
Note
- Omit adding lemon juice & add 2tomatoes while pressure cooking the dal.
- Add a 1/2 Cup water to the dal once you have transferred to the vessel & cook it for 5mins on low heat before adding tadka to it.  
Dal Tadka
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Monday, November 10, 2014

Lemon Rasam

Lemon Rasam
Rasam is a comforting & appetizing dish form Southern India. They are various versions of rasam dishes & one of those is "Lemon Rasam". The preparation is all same as the regular rasam & the only difference is we add lemon juice instead of tamarind pulp for the tanginess in dish. 
For this month's Blogging Marathon I'm are starting with "Lemon Recipes". Enjoy these yummy dishes. To know what my other friends are cooking, check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 46
Lemon Rasam
Prep Time-5mins
Cook Time-45mins {Pressure cooking + Stove top cooking}
Serves-2People
Pairs well with rice, curry & ghee.
Ingredients 
1/4Cup toor dal 
2Tomatoes chopped 
1Medium drumstick chopped to 4 pieces 
1/4Tsp turmeric 
Few curry leaves 
2&3/4Cup water
1Tbs lemon juice
2Tsp rasam powder
1Tsp sugar
Salt to taste
Tempering/Tadka/Popu
1Tbs oil 
1Tsp mustard seeds
1Tsp jeera/cumin
Few curry leaves
1/2Tsp hing 
Directions 
- Pressure cook toor dal, tomatoes, drumstick's & curry leaves with 3/4Cup water to 2 whistles. Allow it to cool before transferring to a vessel.  
- Mash the dal & add rasam powder, salt, sugar along with 2Cups water. 
- Bring them to boil & adjust salt if needed. Cook for 5mins one low heat & switch off heat.
- Heat pan with oil. To that add mustard, cumin & curry leaves. Once the mustard starts jumping add hing to pan & switch off heat. 
- Add tadka & lemon juice to rasam. Mix them well & rasam is ready to serve. 
- Serve with warm rice & a dollop of ghee.
Note 
- Don't heat rasam after adding lemon rasam.
Lemon Rasam
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Thursday, November 6, 2014

Beans Paruppu Usili | Beans Patoli & Mor Kuzhambu

For this month's Blogging Marathon I'm are starting with "Combo Dishes". Enjoy this yummy dishes. To know what my other friends are cooking, check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 46
Beans Paruppu Usili
Paruppu Usili is a delicious dish consists of few different dals & veggies, which are cooked to perfection while making it irresistibly good. The other version of paruppu usili is Andhra's Patoli dish. It is very similar dish as of usili with a little of variations to it & it is as delicious as usili. When we were enjoying this dish for lunch my husband was saying it is very similar to Nellore's "Sandi Pindi" dish. I was amazed how one dish was named differently in different places & to my surprise all are few miles apart. 
Enjoy this yummy dish!!!
Beans Paruppu Usili
Prep Time-2hrs10mins {2hrs of soaking + 10mins for chopping & arranging}
Cook Time-45mins
Serves-2People 
Pairs with rice along with rasam, pulusu & sambar.
Ingredients 
1Cup chopped french beans
1Small onion chopped
2Red chili cut equally
Few curry leaves
1Tsp mustard seeds
1Tbs oil
Salt to taste {adjust as needed}
To grind 
1/4Cup chana dal
2Tbs toor dal
2Tbs moong dal
1Tsp cumin
5Red chili's
1/2Tsp hing
1/4Tsp turmeric
Salt to taste
Directions
- Soak chana dal, moond dal & toor dal for 1hr to 2hr.
- Strain the water & add them to a blender along with cumin, red chili's, hing, turmeric & salt.
- Coarse grind them. Now taste the mixture & adjust salt, spiciness in the mixture.


- Take a idli pan & apply oil to the rounds. 
- Divide the mixture equally in to four holes & steam cook them for 10mins. 
- Mean while heat pan with oil. To that add mustard seeds, red chili's & curry leaves. 
- Once the mustard starts jumping add in onions & fry them for 1min. Then add in cut beans along with pinch of salt. Stir in & close it with a lid.


- Allow the veggies cook, mean while the mixture is cooked well. 
- Allow it to cool before crumbling it. Crumble the steamed mixture with your hands as shown above. 
- Add in the crumbled mixture to the cooked veggies. On low heat mix them well & blend them well by stirring them. Adjust salt if needed.
- Cook for 5mins & then switch off heat. 
- Usili/Patoli is ready to serve. Serve warm with rice & dollop of ghee.
Beans Paruppu Usili
Note
- I never boil veggies in lots of water as the nutrients are drained wastly after the veggies are cooked. 
- You add salt kind of twice in this dish. As the mixture needed the perfect salting & the veggies will be left alone. Add enough salt/little salt to veggies to balance it perfectly in the dish.
- Sprinkle a little lemon juice after the curry is cooled. It adds a nice twist to the dish.


Mor Kuzhambu 
Mor Kuzhambu
Majjiga Pulusu/Mor Kuzhambu is a buttermilk dish, in which buttermilk is cooked along with spices to perfection. I have already few mor kuzhambu recipes & here I'm sharing one more recipe which is my mom's version of this dish. The only difference is I used raw rice instead of channa dal or besan to thicken the pulusu. Adding okra's is totally optional & you can easily omit it. I came across a recipe few days back & loved the idea of adding fried okra to it. You can also add your choice of steamed veggies to the dish for more flavor.
Mor Kuzhambu
Prep Time-45mins {30mins soaking + 15mins for prepping}
Cook Time-20mins 
Serves-3People 
Pairs well with rice, chutney & dry curry.
Ingredients 
2Cups thick curd
1&1/2Cups water
1/2Tsp turmeric
15 okra's thinly sliced 
Few curry leaves 
1Tbs oil 
Salt to taste
To Grind 
1/2Tsp black peppers 
2Tsp rice
2Tsp cumin
1Tsp coriander
1/2Cup grated coconut 
small piece of ginger 
4Red chili's 
1/4Cup water
For Tempering/Tadka/Popu
2Tbs oil 
1Tsp mustard seeds
1Tsp cumin 
3Red chili's cut equally 
1/2Tsp hing 
Directions
Soaking & Grinding
- Soak rice, cumin & coriander in little water for 30mins. 
- Grind the soaked ingredients along with black peppers, coconut, ginger & red chili's to smooth paste while adding water to it.
Cooking Okra 
- Heat pan with 1Tbs oil. To that add the thinly sliced okra & fry them to crisp. It might take 15mins to get crisp okra. Once they are crisp switch off heat & keep them aside.
Making majjiga pulusu
- Heat a deep pan with little oil. To that add the grind ingredients which is little liquidly. Cook on low heat till the raw smell goes off.
- Mean while whisk turmeric, curd & water to a smooth liquid. Add this to the cooked masala paste along with curry leaves, salt & mix in well. Adjust salt if needed.
- Cook on low heat & bring it to boil. Continue to cook on low heat.
Tadka
- Mean while prepare the tadka by heat a pan with oil. Add in mustards, jeera, red chili's & hing. Once the mustard starts jumping switch off heat. 
- Add popu to the pulusu along with fried okra & mix them. Switch off heat.
- Serve mor kuzhambu /majjiga pulusu warm or cold along with rice.
Note
- If you feel the curd mixture is still thick add in little extra water to liquify it. 
- Adding fried okra is optional.
- I love serving majjiga pulusu cold rather than warm. You can feel the flavor in it when it is cold rather than warm.
- Don't cook this dish on high heat, it will break the buttermilk structure & will make it watery. 
Mor Kuzhambu
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Tuesday, November 4, 2014

Rava Kichidi & Coconut Chutney

For this month's Blogging Marathon I'm are starting with "Combo Dishes". Enjoy this yummy dishes. To know what my other friends are cooking, check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 46
Rava Kichidi
Rava Kichidi or Vegetable Upma is one of my comfort dishes. My most favorite kichidi that I have tasted is from "Sagar" restaurants of Bangalore. Kichidi / Upma from "Sagar" is slightly sweet in taste & also has a nice smooth texture to it. I'm still trying to perfect my kichidi to that taste. Hope one day I will !!! Here is the recipe for a comforting yet mouthwatering dish. Enjoy.
Rava Kichidi
Prep Time-10mins { Arranging + chopping veggies} 
Cooking Time-20mins 
Serves-3People
Pairs with Chutney, sambar & flavorful powders.
Ingredients 
1&1/2Cup roasted sooji rava 
2&1/2Cups water
1Medium onion chopped 
2Medium tomatoes finely chopped 
2Carrots peeled & chopped to small pieces 
1/4Cup green peas 
4Green chili slit to half 
1/4Tsp turmeric
Salt to taste 
1Tsp sugar 
Few curry leaves 
For Tempering/Tadka/Popu
2Tbs ghee/butter
1Tsp mustard seeds 
1Tsp jeera/cumin 
2Tsp urad dal 
2Tsp channa dal 
2Tbs cashews
Directions 
- Heat pan with ghee. Once the ghee is hot enough add in mustards, jeera, urad dal, channa dal & cashews. Fry them on low to medium heat to light brown in color.
- To that add in onions. Fry them translucent.
- Add in carrots, green peas & green chili's to pan. Fry them for 1mins.
- Add in tomatoes & cook for 5mins with a closed lid. 
- Add in curry leaves, turmeric, salt & sugar to cooked veggies. 
- Now add water to pan & bring it to boil. Once the water starts boiling add in sooji by stirring continuously to avoid forming lumps.
- Close pan with lid & cook kichidi on low heat for 10mins. Switch off heat & fluff kichidi a little.
- Serve warm with your favorite chutney. 
Rava Kichidi
Note
- If you like a little smooth texture then add in another 1/2Cup water.
- You can add in additional & your choice of vegetables.

Coconut Chutney
Coconut Chutney
Coconut Chutney is one of the easiest & quick to make dish. This chutney includes very less ingredients & tastes yummy when paired with many dishes. This chutney can be customized by adding different ingredients to make it more interesting & flavorful. 

Coconut Chutney
Prep Time-2mins
Cook time-5mins 
Serves-2people
Pairs well with south Indian dishes like Idli, dosa, upma & few rice dishes. I love pairing this with poori's too.
Ingredients 
1/2Cup grated coconut {Fresh or dried}
3Tbs dalia {fried gram dal}
1Tsp fried cumin/jeera {optional}
4Green chili's {Adjust acc. to your spice level}
Salt to taste
1Tsp oil
For Tadka/Popu/Tempering
1Tbs oil 
1Tsp mustard
1Tsp jeera 
Few red chili's cut in to pieces
Few curry leaves
Directions 
- In a blender add all ingredients other than "Tadka" ingredients. 
- Grind them while adding as much as water it needs to make them a smooth paste. Adjust salt if needed & transfer chutney to a bowl.
- For tadka, heat pan with oil. Add mustard, jeera, red chili pieces & curry leaves. 
- Fry them till mustards starts spluttering. Switch off heat & add tadka to chutney. Mix it well.
- Chutney is ready to serve.
Note
- You can fry jeera & red chili's (Instead of green chili's) in little oil & grind them along with other ingredients. It adds a nice flavor to the chutney.
Coconut Chutney
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