Bored of trying out the same old curries with Brinjal/ Aubergine. Why not have a go at making this spicy tangy Brinjal Pickle?? more

In a hurry, why not cook up this simple and tasty Tomato Rice. Goes well with any yoghurt raita. more

A nutritious dal, especially with its combination of different lentils. A perfect accompaniment with plain rice. more

Another unusual dessert. This time with bread!. Never thought bread would taste so good, in a sweet dish other than bread and butter pudding! more

A typical Maharashtrian snack, Misal Pav. Both filling and tasty too! more

 

Category Archives: DALS, LENTILS AND CURRIES

BIBBE SAGLE (TENDER CASHEW NUT IN COCONUT GRAVY)

Though Bibbe upkari is my most favourite Konkani delicacy with Bibbo (tender cashew nuts), for a change I decided to make bibbe sagle this time. Everyone at home relished it, I guess because it is not something that I make often!

This is what you’ll need

Tender cashew nut: 3 cups (soaked and peeled)

Coconut: 1/2 cup

Red chillies: 4-5

Coriander seeds: 2tsp

Methi seeds: 1/4tsp

Tamarind: Marble sized ball

Oil: 2tsp

Mustard seeds: 1tsp

Curry leaves: Few

Salt to taste

Let’s get cooking

1. Cook the tender cashew nuts until soft. Do not over cook.

2. In a little oil roast the coriander seeds, methi seeds and the red chillies.

3. Grind the coconut and tamarind to a coarse paste. Add the red chillies, coriander seeds, methi seeds and grind again.

4. Add the ground paste to a pan along along with salt and the cashew nuts. Add water if the mixture is too thick. Bring to a boil.

5. Heat oil in a pan and season with the mustard seeds and curry leaves. Add to the cashew curry.

6. Serve hot with rice.

Approximate preparation and cooking time: 30 minutes

Serves: 3-4

SULTANI DAL (RICH AND CREAMY YELLOW PIGEON PEAS DAL)

Most times when I decide to try out a recipe the picture has to catch my eye! If it does then I go through the recipe and try to judge if it will appeal to our palates. One such was the Sultani Dal recipe that I found on the www.whiskaffair.com site. Though I followed it almost exactly it was only after I was updating my blog did I come across other recipes for the same. Much as this dal was really yummy, the next time I make it I would like to add the step that was missing in my recipe. (The smoked charcoal flavour in the dal) which would give it a completely different flavour. Since the recipe per say is an easy one I will make it that way soon! For now enjoy it this way!!!

This is what you’ll need

For the dal

Tuar dal: 1 cup

Turmeric: 1/2tsp

Salt to taste

Milk: 300ml

Yoghurt: 3tbsp

Cream: 2tbsp

Saffron: Few strands dissolved in 1tsbp of warm milk

Coriander leaves and green chilli for garnishing

For the Seasoning

Ghee: 3tbsp

Cumin seeds: 1tsp

Garlic: 2tsp (chopped)

Ginger: 1tsp (chopped)

Green chillies: 3 (chopped)

Whole red chillies: 2

Onion: 1/2 cup (chopped)

Chilli powder: 1tsp

Let’s get cooking

1. Wash the tuar dal and add it to a pressure cooker along with the turmeric powder, salt and 2 glasses of water.

2. Cook on high flame until one whistle and then on a lower flame for 2 whistles.

3. Once the pressure drops, open the lid, add the milk, whisked yoghurt, cream and mix well. Cook the dal again on a low flame until it thickens a little. (around 10 minutes) Add the saffron.

4. Heat the ghee in a pan. Season with the cumin seeds.

5. Add the ginger, garlic green chillies and fry for half a minute.

6. Add the onions and whole red chillies and fry until the onions are light brown.

7. Switch off the heat and add the chilli powder in the pan.

8. Pour this seasoning over the cooked dal, mix well.

9. Garnish with slit green chillies and coriander leaves. Serve hot with rice or phulkas.

Approximate preparation and cooking time: 40 minutes

Serves: 4

BREAD KOFTA IN PALAK GRAVY (BREAD ROLLS IN SPINACH GRAVY)

When I was newly married which was long before the days of google, my aunt gifted me with a recipe book Vegetarian Gravies, by Mallika Badrinath. My hubbie being the foodie that he is and my enthusiasm to try out something new daily this book seemed to become my bible, until of course Google intervened!! Thanks to which sadly all my recipe books were stacked away neatly almost forgotten about. Yesterday I fumbled upon this old favourite book and decided to try out a recipe from it, and as always it never failed me!!!

This is what you’ll need

For the koftas

Bread: 8 slices

Onion: 3tbsp (finely chopped)

Palak (spinach): 2tbsp (finely chopped)

Coriander leaves: 1tbsp (finely chopped)

Green chillies: 2 (finely chopped) (adjust according to how spicy you like it)

Chilli powder: 3/4tsp

Amchur: 1/2tsp

Garam masala: 1tsp

Salt to taste

Oil for frying

For the palak gravy

Palak (spinach): 3 bunches

Onions: 2 big (sliced)

Onion: 1 small (finely chopped)

Tomatoes: 3 (sliced)

Garlic: 8-10 cloves (sliced)

Green chillies: 4

Chilli powder: 1 1/2tsp

Coriander powder: 2tsp

Garam masala: 1tsp

Sugar: 1tsp

Yoghurt: 1/4 cup (whisked)

Cumin seeds: 1tsp

Salt to taste

Grated cheese: 1tbsp (for garnish)

Cream: 2tsp (for garnish, optional)

Oil: 3tsp

Ghee: 1tsp

Let’s get cooking

For the koftas

1. In a bowl put all the ingredients listed under koftas.

2. Soak the bread slices and squeeze out dry. Add them to the bowl with the rest of the ingredients and knead well. Shape the dough into rounds. Deep fry in hot oil and keep aside.

For the palak gravy

1. Roughly chop the palak, fry for a minute in oil and then adding very little water let it cook. Remove and keep aside.

2. In the same pan heat 2tsp oil and add the sliced onions, garlic, green chillies and tomatoes. Fry for 3 to 4 minutes until they soften.

3. Remove from the flame and let it cool. Grind this along with the cooked palak to a smooth paste and keep aside.

4. Heat 1tsp of oil in the pan and season with cumin seeds.

5. Add the finely chopped onions and fry until they are translucent.

6. Add the sugar, chilli powder, coriander powder, whisked yoghurt and fry well for a couple of minutes.

7. Pour in the palak paste and bring the mixture to a boil. Heat the ghee in a small pan, fry the garam masala and add to the palak mixture.

8. Add the koftas and boil once again.

9. Garnish with the grated cheese and cream.

10. Serve hot with rotis/ phulkas.

Approximate preparation and cooking time: 1 hour

Serves: 4-6

* The koftas are not very crisp so make sure you serve the curry as soon as it is made.

 

 

 

KALA CHANA MASALA (BLACK CHICKPEA CURRY)

It’s holiday time! The kids began their Christmas vacation a week ago and although all I have been doing since is cooking I did not manage to find the time to post any recipes. Their holidays go on for another week, so I am not sure how regularly I will post. The kids love Chole Bature, but for a change today I made Kala Chana curry with puris.

This is what you’ll need

Kala Chana: 1 tin ( I used the already cooked kala chana 1 tin 250gms)

Onions: 3

Tomatoes: 2

Garlic: 5 cloves

Ginger: 1/2″piece

Green chillies: 4

Chilli powder: 1/2tsp

Turmeric powder: 1/4tsp

Chana masala: 1tsp

Amchur: 1/2tsp

Oil: 2tsp

Coriander leaves: To garnish

Salt to taste

Let’s get cooking

1. Peel the onions, roughly chop them and grind to a fine paste along with the ginger, garlic and green chillies. Keep aside.

2. Separately grind the tomatoes and keep aside.

3. Heat oil in a pan and add the ground onion paste. Fry on a low flame until it turns nicely brown.

4. Add the tomato paste and continue frying until oil separates from the mixture.

5. Add the chilli power and turmeric powder. Fry for 30 seconds.

6. Add the kala chana, along with a glass of water, amchur and chana masala. Bring to a boil.

7. Lower the flame and let it cook for 10 to 15 minutes, until the gravy thickens.

8. Add salt, garnish with coriander leaves and serve hot with rice, rotis, puris or baturas.

Approximate preparation and cooking time: 30 minutes

Serves: 4

* I used the tinned chana which is why the cooking time was less. If using the dehydrated chana it needs to be soaked over night and then pressure cooked in twice the amount of water.

MATKI CHI USAL (MOTH BEAN DRY CURRY)

This is a common dish prepared in Maharashtrian households. Easy and quick to make, and it uses Goda masala (a common garam masala used in Maharashtrian cooking, with a distinct flavour)

This is what you’ll need

Matki: 1 cup

Chilli powder: 1tsp

Turmeric powder: 1/4tsp

Goda masala: 1 1/2tsp

Jaggery: 2tbsp

Kokum: 3 petals (or 1tsp lime juice)

Mustard seeds: 1tsp

Cumin seeds: 1/2tsp

Hing (asafoetida): 1/2tsp

Curry leaves: Few

Coriander leaves: To garnish

Coconut: 2tbsp (to garnish)

Oil: 1tsp

Salt to taste

Let’s get cooking

1. Soak the matki beans for 6 to 8 hours. Drain and tie in a muslin cloth. Keep in a warm overnight place to sprout.

2. Once they sprout, remove and keep aside.

3. Heat oil in a pan and season with mustard seeds, cumin seeds, hing and curry leaves.

4. Add the chilli powder and turmeric powder.

5. Mix in the sprouted matki.

6. Add water to cover the matki. Cover and cook until the matki is cooked.

7. Add the kokum, goda masala and salt. Cook for another 3 to 4 minutes.

8. Do not make the mixture completely dry.

9. Garnish with grated coconut and chopped coriander leaves.

10. Serve hot with phulkas.

Approximate preparation and cooking time: 30 minutes (excluding soaking and sprouting time)

Serves: 2-3

 

 

 

 

TINDORA DAL (IVY GOURD DAL)

Tendle, in konkani also known as ivy gourd, or tindora is not a vegetable I buy very often. This time decided to search for different recipes with it and indiankhana.net had a recipe that I would have never thought of…..Tindora Dal. We do use tendle in sambars along with many other vegetables, but this combination was unusual and I thought it was another good idea to get the kids to eat their quota of vegetables without much fuss! It did work!! 🙂

This is what you’ll need

For the dal

Moong dal: 1/2 cup

Tindora (Ivy gourd): 1 cup (sliced into 1/2 inch roundels)

Onion: 1 large (chopped)

Tomato: 1 large (chopped)

Green chillies: 3

Coriander leaves: To garnish

Salt to taste

For the seasoning

Ghee: 2tsp

Cumin seeds: 1tsp

Whole red chillies: 2

Curry leaves: Few

Chopped garlic: 1tsp

Hing (asafoetida): 1/2tsp

Let’s get cooking

1. Add the chopped tindora, onion, tomato, chillies and dal in a pressure cooker, along with 2 glasses of water. Cook until 2 whistles.

2. Once the pressure drops, open the cooker, mash gently add salt and more water if required.

3. Prepare the seasoning, by melting the ghee.

4. Add the cumin seeds, red chillies, curry leaves, hing and chopped garlic. Fry iuntil the garlic is light brown.

5. Turn off the flame and add this tempering to the dal.

6. Mix well, garnish with chopped coriander leaves and serve hot with rice or chappatis.

Approximate preparation and cooking time: 30 minutes

Serves: 3-4

 

 

 

SARSON KA SAAG (MUSTARD GREENS CURRY)

This dish is staple to Punjab (North India) and every Dhaba (roadside inn) will have this dish on their menu! Always had with Makki Di Roti (corn meal flat bread) this curry tastes best if slow cooked. The longer it is cooked the tastier the end result.

We went to a new Indian Grocery store today and it was the first time I found Mustard Leaves. I was so excited and could not resist buying it, even though the only Sarson Ka Saag that I have eaten was with cousins at Urban Tadka in Bombay, have never tried making it at home. With so many recipes available on the net, I did not hesitate to buy the Sarson (mustard leaves). After going through at least 15 to 20 recipes, I finally zeroed in on the one by Vahchef Sanjay Thumma.

This is what you’ll need

Mustard leaves: 2 bunches

Spinach leaves: 1 bunch

Onion: 1 (finely chopped)

Garlic: 5 cloves (thinly sliced)

Ginger:1/2″ piece (grated)

Corn meal: 2tbsp

Green chillies: 1tsp (finely chopped)

Garam masala: 1tsp

Ghee: 3tbsp

Salt: To taste

Let’s get cooking

1. Wash and clean the mustard greens and spinach.

2. Roughly chop them and add to a pan with one cup of water. Bring to a boil. Cool and grind to a paste. Keep aside.

3. Heat the ghee in a pan and add the onions. Fry until transparent.

4. Add the ginger, garlic and fry for a minute.

5. Add the corn meal along with greens paste and cook well on a medium to low flame, until the oil separates.

6. Add the green chillies and cook for another couple of minutes.

7. Sprinkle the garam masala and add salt. Mix well.

8. Top with a dollop of butter and serve hot with Makki Di Roti.

Approximate preparation and cooking time: 35 minutes

Serves: 4

For the Makki di Roti

Maize flour: 2 cups

Green chillies: 1tsp (chopped)

Coriander leaves: 1tbsp (chopped)

Salt to taste

Oil to roast the rotis

To make the Rotis, add all the ingredients, except oil in a mixing bowl. Add lukewarm water and knead the flour to a dough. Shape into balls and flatten on a plastic sheet of paper to required size. Place on a hot tava and fry till brown and done on both sides, adding oil in between.

 

 

 

 

 

 

GUJRATI KADHI

In Bombay, the main attraction of going to a Gujrati restaurant for a Gujju Thali meal was the delicious kadhi. Even though we prepared it at home regularly, eating it at Panchavati Gaurav was different! Today suddenly got all nostalgic about the kadhi at Panchavati Gaurav and decided to prepare it at home.

This is what you’ll need

For the kadhi

Dahi (yoghurt): 1 cup

Besan (gramflour): 3tbsp

Sugar/ Jaggery: 2tsp (optional)

Salt to taste

For the seasoning

Ghee: 1tbsp

Mustard seeds: 1tsp

Cumin seeds: 1/2tsp

Methi (fenugreek seeds): 1/2tsp

Hing (asafoetida): 1/4tsp

Whole red chillies: 3-4

Curry leaves: Few

Cloves: 4-5

Cinnamon: 1″ piece

Let’s get cooking

1. Mix the besan and the dahi to a smooth paste, making sure no lumps are formed.

2. Heat this mixture, adding 2 to 3 glasses of water and bring to a boil. Lower the flame and continue boiling for another 10 minutes, until the raw smell goes. If using sugar or jaggery add it now.

3. Heat the ghee in another pan and season with the ingredients mentioned under seasoning.

4. Add this to the yoghurt besan mixture, along with salt and mix well.

5. Serve hot with rice or khichdi.

Approximate preparation and cooking time: 30 minutes

Serves: 4

 

 

 

PINEAPPLE RASAM (TANGY PINEAPPLE DAL)

I have said this many times, and will say it yet again Pineapple in any form is a favourite of mine! Be it the fruit, in a curry rice or dessert. Last night stumbled upon this recipe on rakskitchen.net and the next thing I knew was that I had to stop by the super market the next morning so that I could make this delicious looking rasam for lunch. I like rasams slightly on the sweeter side, which is why I added jaggery (which was not there in the original recipe) None the less turned out yummy! Thanks Raks for this mouth watering recipe.

 This is what you’ll need

For the dal

Pineapple: 400gms

Tur dal: 1/2cup (cooked)

Tomatoes: 2

Turmeric powder: 1/4tsp

Rasam powder: 1 1/2tsp

Jaggery: 1-2tbsp (grated) (Optional)

Coriander leaves: To garnish

Salt to taste

To be ground coarsely

Pepper corns: 1tsp

Cumin seeds: 1tsp

Garlic: 4 cloves

For the seasoning

Mustard seeds: 1tsp

Methi (fenugreek seeds): 1/2tsp

Curry leaves: Few

Red chillies: 3

Hing (asafoetida): 1/2tsp

Ghee: 1tbsp

Let’s get cooking

1. Coarsely grind the ingredients mentioned under to be ground and keep aside.

2. Make a paste with half of the pineapple (200gms) and keep aside.

3. Mash one tomato, along with a glass of water. Add 3/4 of the coarsely ground paste, rasam powder, turmeric powder, salt and the pineapple paste. Mix well and keep ready.

4. Chop the other tomato and the pineapple finely.

5. Heat the ghee in a pan and season with mustard seeds, methi, red chillies, hing and curry leaves.

6. Add the rest of the coarsely ground paste and fry for 30 seconds.

7. Add the chopped tomato and pineapple pieces and cook until soft.

8. Add the previously prepared tomato/pineapple mixture along with the jaggery (if using) and bring the mixture to a boil.

9. Add the cooked tur dal and boil again. Adjust consistency adding required amount of water.

10. Garnish with coriander leaves and serve hot with rice and upkari.

Approximate preparation and cooking time: 30 minutes

Serves: 4

 

 

PANCHRATNA DAL (FIVE LENTIL DAL)

My kids are not overtly fond of Rice. The prefer Chappatis. The few times that they do relish rice is when I cook a north indian dal to go along with it. Todays special was a combination of 5 dals to make Panchratna dal. Adapted this recipe from SindhiRasoi.com. The kids loved it and so did everyone else at home!

This is what you’ll need

Whole udad dal: 1/4cup

Whole moong: 1/4cup

Tuar dal: 1/4cup

Chana dal: 1/4cup

Masoor dal: 1/4cup

Onions: 2

Tomatoes: 2

Green chillies: 3

Ginger: 1tsp (grated)

Turmeric powder: 1/2tsp

Chilli powder: 1/2tsp

Coriander powder: 1tsp

Garam masala: 1/2tsp

Ghee: 2tsp

Cumin seeds: 1tsp

Hing (asafoetida): 1/2tsp

Coriander leaves: To garnish

Salt to taste

Let’s get cooking

1. Wash the dals and soak together for 2 hours.

2. Pressure cook with salt and turmeric powder. Keep aside.

3. Chop the onions, tomatoes and green chillies finely.

4. Heat the ghee in a pan and season with cumin seeds and hing.

5. Add the grated ginger and onions. Saute until the onions are brown.

6. Add the tomatoes, chilli powder, coriander powder and cook until the tomatoes are pulpy.

7. Pour in the dal (that has been mashed slightly earlier) and mix well. Add a little water to bring it to a creamy consistency.

8. Add the garam masala and bring the dal to a boil.

9. Garnish with coriander leaves and serve hot with rice or rotis.

Approximate preparation and cooking time: 40 minutes (excluding the dal soaking time)

Serves: 4

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