Monday, January 30, 2012

Lachko, Day 7, Blogging Marathon#12

Lachko, is a Simple Mashed Toovar Dal. The only effort we make is to mash the dal.  When made right this  dal is delicious with Rice and Ghee. Traditionally Lachko should be served with Rice and Osaman (The next recipe @ Enveetu Kitchen)


Ingredients
1 Cup split Pigeon peas(tuvar dal), Soaked
1/2 tsp turmeric powder
Salt to taste
4-5 tbsp puree ghee
Method
  • Pressure-cook the dal with the turmeric powder in two cups of water till the pressure is released three or four times (thee or four whistles).
  • Remove the lid when pressure reduces completely.  Stir in the salt and one tablespoon of ghee.  Bring the dal to a boil, lower heat and simmer for five minutes.  Stir briskly.
  • Serve hot with the remaining ghee drizzled on top.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#12

Sunday, January 29, 2012

Moong Dal Pudding- Day 6, Blogging Marathon

Originally i wanted to do Panacotta with Moong-dal, And Also i want it to be Lesser on the Calorie!!!! So, instead of using Cream i used Full Fat milk to make this and named it Pudding.Tasted good and Light on the Stomach and with all the Fiber of Moong Dal, Term it Healthy too!!!!
Sending this to Kids Delight - Something Sweet, Happening @ Edible Entertainment, an Event by Srivalli
Ingredients
1 Cup Moong Dal
1/2 Cup Sugar
1 Cup Milk
1 Cup Water
1/4 Cup Agar-Agar/China Grass, Soaked 1/2 Cup Water
3-4 pods Cardamom Pods, crushed
few strands of saffron, soaked in 2tbsp Warm-Milk
Roasted Almonds and raisins for Garnishing
Method
  • Pressure Cook Moong-dal with Milk and Water for 4-5 whistles or until soft.
  • when the Pressure released, Mash the Dal with the back of a laddle.
  • Heat agar-Agar with soaked water. In a Simmer flame, keep Stirring and let the agar-agar dissolve completely in water. Strain and Keep Seperately.
  • Take Moong-dal back to Stove, add sugar, crushed cardamom and Keep Stirring.
  • Add Saffron Soaked milk and Let it simmer for 15 minutes.
  • Add the strained agar-agar water to the Dal Kheer and Stir well.
  • Let it simmer for 5 more minutes. Switch of the stove.
  • Garnish with Roasted almonds and raisins.Let it cook for 10 minutes. 
  • Fill Small Cups with this mixture and Refrigerate for 2 hours or  until set.Serve Chilled
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#12

Friday, January 27, 2012

Venpongal - Day 5, Blogging Marathon #12

Venpongal, Whenever amma makes them for breakfast, we use to hog them and sleep the whole day. Nobody would bother to getup and ask for Lunch!!!! Our Maid would immediately guess that the day's breakfast was Pongal, Coz, the whole house would be dozing and dreaming in their own World's!!!! Childhood days are Wonderful, We never realize that time, we won't get them back and will one day long for them, so bad!!!! i really miss being with my Brother and Sister in our Once-Owned Wallajahpet(near Vellore/Ranipet) Home. Its an Individual House, in 1/2 Ground with Coconut Trees all around, Different Varieties of Chembaruthi(Hibiscus) and rose Flower all around in the garden. My Brother used to Drink Fresh Coconut Water Daily from the trees. My Paati used to go around the flower-trees daily and pluck all the flowers and Make Garland out of it for the Daily Pooja!!!! My Dad will water all the trees daily with an Long Hose-Pipe that can reach every end of the house. We had to Sell that house and settle down in chennai, as we all were working in Chennai. I really felt that i didnt have enough hands to Give that home a Real Big Hug while leaving.  Later heard from our neighbours there, that the new owner removed all the flowering plants and the whole house now looks like a barren-land !!!! Time Moves on, We are all well-settled now, Mom and Dad are happy Grand-parents, Then too, blink of an eye moment we sometimes think about those Good old Days!!! 
Nothing Stays the Same the Next day. So, Lets Enjoy the Moment!!! Seize the Day and Live Each and Every Moment!!! Let's Not Worry about what can be Changed/Corrected and What Cannot be Changed/Corrected need not be worried at all. Happy Weekend Guys, lets enjoy the weekend with Hot Venpongal!!!!!
Sending this Awesome Breakfast to Gayathri's - Walk through the Memory Lane.

Ingredients
1 cup Raw Rice 
1/2 cup Moongdal
1 Green Chilli
1 cup Low-Milk

2 Cups Water
Salt to taste


Tempering
2 tbsp Oil/ghee
1 tsp Pepper Powder
1 tsp cumin Seeds
1 tsp Grated ginger
2-3Springs of Curry leaves


Garnishing
1 tbsp ghee
Few Broken Cashewnuts/Almonds


Method
  • Pressure Cook Rice and Dal together with Milk and Water and Green Chilli. 
  • Heat oil/ghee in a kadai, add Curry leaves and Cumin Seeds. 
  • When the cumin seeds change color, add Pepper Powder and Grated ginger.Saute in for a second.
  • Next add the Cooked Rice-Dal Mixture. The Mixture will be dry at this time. add 1/2 cup of water-milk mixture to this and add Salt and mix well.
  • Let it simmer for 5-10 minutes. Take it off the stove.
  • Heat a little ghee in a Pan, add broken cashew/almond, roast them a minute and add this to Venpongal. we always prefer sliced almonds to cashewnuts.
  • Drizzle some ghee on top and Serve Warm with some Chutney or Sambhar.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#10

Rajma Rice,Day 4, Blogging Marathon#12

I will be the last one to post for Day 4!!!!Busy Day, Kuttu @ home, so the laptop was with him, he get used the laptop for his games only during his holidays for an hour or two.  We all went out for lunch, Me my Son and my in-laws and my BILs wifte and Son, it was one busy afternoon and from  their went for sight-seeing !!!!! The whole day was busy!!! 
Rajma Rice, a quick Lunch/Dinner Recipe!!! Rajma can be replaced with other Lentil/Dal/Beans. Enjoy with some roasted papad or raitha,

Ingredients
2 cups Cooked Rice
1 Cup Rajma beans, soaked overnight
1 medium onion, chopped
1 tsp Tomato Paste or 1 medium tomato chopped
3 green chillies
2 cloves of Garlic, chopped
1 tsp grated ginger
1 tsp Kitchen King Masala
1/4 tsp Coriander powder
Salt to taste

Tempering
2 tsp Oil
1/4 tsp mustard seeds
1/4 tsp cumin seeds
hing a Pinch
Few sprigs of curry leaves
 Method
  • Pressure cook Rajma Beans with enough water until soft.
  • Heat oil in a kadai, add tempering ingredients one bye one. 
  • Add onion,chopped garlic, curry leaves and green chillies and saute till onions are translucent.
  • Add Tomato paste or chopped tomator and 1/2 cup of water, add all the masala powders and salt.
  • Let the Tomotoes cook, add cooked rajma beans and mix well.
  • Let it simmer for 5 minutes. At this stage the mixture should be almost dry. Take it off the Stove, Mix it with rice and garnish with grated ginger.
  • Serve Warm with Oven-roasted Papad and Simple Whisked yogurt mixed with ginger and black Salt.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#12

Wednesday, January 25, 2012

Masoor Dal with Mixed Vegetables/Mixed Vegetables Masoor Dal

Dal, the ultimate comfort food for every Indian. My kids are happy with steaming hot rice and a pot of dal.  Every family has its own way of making dal, a small change in the seasoning used or the masala added, makes lot of difference.
I sometimes mix and match dals, use half of masoor dal and moong dal or use toor dal along with this, but the method remains the same. The seasoning and masala changes if i use tuvar dal, will share the recipe here soon.
I use my trusty pressure cooker for making dal. Dump everything together, whistle!!! Then finally do the tadka. A fool-proof method i follow every-time. 
But there are times, when i pre-cook dal and refrigerate or have some extra dal stored after making a dish, those times, i use this stove-top method. Since the dal is already cooked, all we have to do is cook the veggies, which takes hardly 10-15 minutes. I always stock, 2 or 3 ziploc of precut mixed veggies in my freezer for lazy days. So, with a bit of planning cooking becomes easy.
Most of us have a 3 or 4 burner gas stove these days, Cooking  rice in one, dal in the other, in 30 minutes you can serve a scrumptious meal. When i say this, some of my friends, tease me saying "nothing is difficult for me", but seriously cooking isn't rocket science, just think in your head, and do with your heart!

Ingredients
3/4 Cup Masoor Dal
1 cup mixed vegetables (i have used 1 potato, 1/2 a carrot, handful of cauliflower florets, handful of ashgourd)
1 green Chilli, chopped
1 tomato,chopped
1 tsp red chili powder
1 tsp coriander powder
1/4 tsp turmeric powder
3 tbsp freshly grated coconut (optional)
1/2 tsp freshly grated ginger
Salt to taste

Tempering
1 tbsp Oil/ghee
1/2 tsp mustard seeds
1/4 tsp cumin seeds
1 garlic minced (optional)
hing a pinch
Curry leaves a few
Method (Stove-top method)

  • Wash dal and Pressure cook it with 2 cups of water and a pinch of turmeric for 3 whistles.  Let the pressure fall on its own. Remove the dal and set aside until use. Dal can be cooked the night before and refrigerated, to ease cooking the next day morning.
  • While the dal is cooking, prepare the vegetables. In a large saucepan, heat oil, splutter mustard seeds, garlic, hing and curry leaves. Next add cumin. After adding cumin, immediately add tomatoes and green chili. Saute the tomatoes for 2 minutes.
  • Now add all the chopped veggies, saute for a minute. Next add red chili, coriander and turmeric powder. Add 1/2 cup of water, mix well. Cover and cook for 10-12  minutes for the vegetables to cook.
  • After the said time, remove cover, add salt, fresh coconut and mix. Now add the cooked dal to this. Add another 1/2 cup of water, mix well. Let this come to a boil and cook for another 8-10 minutes for the flavors to mingle well.
  • Check the consistency of dal, if you feel it is thick, add another 1/4 cup of water and boil for 2 minutes. Finally add ginger and  garnish with coriander leaves and remove from heat. 
  • Serve warm along with rice and a generous drizzle of ghee. I paired it along with capsicum zunka for a scrumptious meal.

Using Pressure cooker
  • Take dal, vegetables, coconut, together in a Pressure Cooker. Add 3 cups of water to it. Add red chili, turmeric and coriander powder and mix well. Pressure cook  for 3-4 whistles. Let the pressure release on its own.
  • once the pressure releases, open the cooker and check the consistency of the dal, if it is too thick, add 1/ 2 cup of water and mix well. If you feel it is too runny, let it simmer for 10-12 minutes.
  • Now for the tadka, Heat oil/ghee in a kadai, Splutter mustard seeds, cumin seeds, add hing and curry leaves.
  • Add garlic, ginger and green chilies, let it sizzle,  pour the sizzling tadka over the dal.
  • Remove from stove, garnish with fresh coriander leaves and serve Hot with Rice or  Idly/Dosa/Chapathi


Tuesday, January 24, 2012

Ek thali Dal, -Day 2, Blogging Marathon,#12

A healthy combination of Dals with Rich taste of Cashew and Coconut. Addition of Spinach and Carrot makes this dal even more nutritious and complete in all taste.This Dal Can be served hot with Steamed Rice and also as an Accompaniment to Roti's too.

Ingredients
1 and 1/2 tbsp Split red lentils/Masoor Dal
1 and 1/2 tbsp Bengal Gram/Gram Dal
1 and 1/2 tbsp Split green gram dal/dhuli Moong dal
2 tbsp Chickpeas/Kabuli Chana, Soaked Overnight
1/2 tsp turmeric powder
1/2 tsp red chilli poder
1 medium tomato, chopped
Salt to taste
1 and 1/2 tbsp oil
1 Cup Chopped Palak leaves
1 Medium-sized Carrot, Shredded
2 tsp ginger-garlic paste
2 tsp grated jaggery
1 and 1/2 tbsp lemon juice

Masala
1 and 1/2 tsp poppy seeds (khus khus), i didnt use it,since i dont get it here in UAE.
8-10 Cashew nuts, chopped
2 dried red chillies, broken into large pieces
1 tsp coriander seeds
2 cloves
1 and /2 tbsp grated fresh coconut

Method
  • Soak all the three dals together for half an hour. 
  • For the masala, soak the poppy seeds and cashew nuts in one cup of water for 30minutes.  Drain and grind to a fine paste with red chillies, coriander seeds, cloves and coconut.
  • Pressure-Cook the dals and Kabuli Chana with three and half cups of water, turmeric powder, chilli powder, tomato and salt until soft.
  • Heat oil in a kadai, add spinach and carrot and saute for about five minutes.
  • Add the cooked dals and kabuli chana, the ginger-garlic paste, jagger and ground masala, stir well and cook for one minute.  Add half a cup of water and bring to boil.
  • lower the heat and simmer for ten minutes.  Stir in the lemon juice and serve hot.

Note:
The Dal had a strong smell of cloves, may be next time i might use 1 instead of 2.
The original recipe has used Cabbage, i have replaced it with carrots.



Monday, January 23, 2012

Dal Lucknowi - Day 1, Blogging Marathon#12

Today is the first day of Group 2, Blogging Marathon #12. I have taken the topic 7 Days of Delicious Dals. Last time, when i went to india, i bought Sanjeev Kapoor's "Dal and Kadhi", tried some recipes from that, apart from the normal dal tadka, the book has got delicious varieties of Dal recipes. I will be posting tried recipes from that Cookbook.
Dal Lucknowi, This dal takes a smoother, fuller texture as it contains milk, an ingredient which will come as a surprise to many.

Ingredients
1 Cup Split pigeon peas(toovar dal), Soaked
2 green chillies, chopped
1/2 tsp turmeric powder
salt to taste
2 tbsp oil
1 tsp cumin seeds
4 dried chillies, broken  into large bits
4 garlic cloves, chopped
hing a pinch
1 cup of low-fat milk
2 tbsp chopped fresh coriander leaves
Method
  • Pressure cook dal with green chillies and 2 cups of water.
  • Remove the lid, when the pressure is completely reduced, add turmeric powder and salt and bring to a boil, lower heat and continue  to cook.
  • Heat oil in a pan, add cumin seeds, red chillies, garlic and hing and saute till fragrant. Pour the sizzling spices into the simmering dal and mix well.
  • Stir in the milk and one cup of water and continue to simmer for two or three minutes.
  • Adjust Salt, garnish with coriander leaves and serve hot.

Friday, January 13, 2012

Potato Masala Curry - Side-dish for Poori, Magic Mingle#1, January 2012

Magic Mingle, New Event Kick-Started by Kalyani of Sizzling Tastebuds. Every month, we pick-up two ingredients, to be featured as the main taste adding ingredients of a dish. January's Magic Mingle Ingredients are Cinnamon and Chillies. If you guys, think only about Pulav's, please go visit the round-up linky @ Kalyani's, you would be dumbstruck to see different dishes featuring this combo!!!
When Kalyani announced the combo, i too thought of making some Pulav, then decided to try both the ingredients into this Masala Curry. I normally use only green chillies or Sambar powder while making this Potato Curry, never used any other kind of masala. For the first time, i have used cinnamon and it tasted good. Hoping to have Many such Magical Combinations, which push us to try something new every month.
Ingredients
4-5 nos Large Potatoes
1/2 Cup Peas, i have used frozen
2 Medium Onion, chopped
1 Medium Tomato, Chopped
4-5 Green Chillies, Chopped finely
1/4 tsp Cinnamon powder
1/4 tsp mustard seeds
hing a pinch
Turmeric a pinch
2 sprig curry leaves
Salt to taste
Coriander leaves for garnishing

To Grind
1 tsp Coriander seeds
2-3 Red Chillies, Long variety

Method
  •  Dry Grind the Ingredients under "To Grind' to powder.
  • Peel the Potatoes, Cube them and Cook them until soft. Mash them roughly.
  • Heat oil in a non-stick pan, splutter mustard seeds, add hing, turmeric, chopped chillies and curry leaves.
  • Add Onions and saute till translucent. when done, add Tomatoes and the ground powder, cinnamon and 1/2 Cup of water.
  • When it boils and rawness of the masala escapes, add Mashed Potates, peas salt and mix well.
  • If the Curry is very dry, add another 1/2 cup of water and Keep the flame low.
  • Let it Simmer for 10 minutes. Garnish with fresh coriander leaves and Take it off the Stove.
  • Serve hot with Poori.

Thursday, January 12, 2012

Savory Semolina Veggie Cake- Blog Hop Wednesday, Version 2, Week 13

It is Blog Hop Wednesday, Week-13. From this week, we have few changes, previously we used hop every 2 weeks,from now on, it is been changed to a Monthly Event. If you are interested in joining us, Please visit tickling palates for the rules. 
This week i m paired with Neha of From my Heart. Loved her Baked goodies. I tried her Savory Semolina Cake with Veggies. We had it for dinner last week, came out yumm!!!! With all the veggies, it is very filling Breakfast/Dinner. 

Ingredients
 1 Cup Semolina/Rava/Sooji
1 Cup Thick Yogurt
1/2 Cup Water
3/4 Cup Peas
1 Large Carrot, thinly sliced
1 Onion, Chopped
1 inch piece Ginger, grated
1 tsp Red chili powder
1/4 tsp Turmeric powder
1/2 tsp Baking soda
1/2 tsp Baking powder
Salt to taste

For Seasoning
2 tbsp Oil
2 sprigs Curry leaves
Cumin seeds- 1\2 tsp
1/2 tsp Mustard seeds

Method 
  • Pre heat the oven to 350 degrees.Grease a loaf tin and line it with parchment paper.
  • In a bowl, mix together semolina, red chili powder, turmeric powder, salt ,veggies and yogurt.Add water to make a batter
  • In a pan, add oil, add the seasoning ingredients one by one and add it to the batter
  • Add baking soda and baking powder to the batter and mix well.
  • Pour the batter in the prepared pan. Bake for 35-40 minutes. 
  • Serve hot with coriander chutney and tomato ketchup

Tuesday, January 10, 2012

Banoffee Pie - Sweet Punch Challenge, January 2012

Sweet Punch Challenge, 2012, begins the year with an Easy to make and an excellent tasting Pie, Banoffee!!!! Thanks a lot for Swapna for the step-wise explanation of the recipe.The Best part of making this dish, was making Dulce de  Leche!!!! My In-laws are here for 3 months vacation, i made this Last week for a get-together with  my Brother-in-law's Family. Me and my Co-sister together made this, She wanted to feel the excitement of Baking, it was lot of fun!!!!! 
Ingredients
Condensed Milk-1 can (400gm)
Bananas-2nos, large
Whipped Cream-2 cups
Marie biscuit-200gms, approx. 48-50 biscuits
Cold Butter-100gms
Grated chocolate or Cocoa powder to decorate
Chocolate chips, to decorate
Chocolate sauce to drizzle on top (optional, i didnt use it)

Method
  • To make Dulce the Leche, put the can of condensed milk, unopened, in a large pan, cover with water, bring to boiling point, Cover and boil for 2 hours, topping up with boiling water as needed. Ensure that the can remains covered in water, as otherwise there is a risk of the can bursting open. Remove and leave to cool completely. You can make this ahead of time or even boil several tins at one go and store the unopened cans in the fridge for several months. I used Idli Cooker to make this. 
  • Take all the biscuits into a Ziploc Pouch and Powder them using Rolling Pin. Take the Powdered biscuits in a large bowl and Cut the cold butter and to it and slowly incorporate it well. Line a pie dish with this mixture and Bake @ 170C for 12 minutes. This makes Crust Crisp. 
  • If you don't prefer a Crisp Crust, just keep the Lined-Pie dish in the fridge for sometime and start doing the next step.
  • Open the cooled can of condensed milk, which will have turned to toffee. Spread this over the layer of biscuit.
  • Peel and thinly slice the bananas, and arrange in a layer over the toffee.
  • Whip the cream until thick and stiff and spread over the bananas.
  • Finally, decorate with Choco Chips, grated chocolate, dust the cocoa powder on top using a sieve. Drizzle with chocolate sauce (optional).
  • Refrigerate for 1-2 hours and Dig in!!!! 
 
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