Explore the Flavors Archives - I camp in my kitchen

Langarwali Dal | Amritsari Dal | Pressure Cooker Recipe Punjabi Dal

Priya_Srinivasan — Sun, 02 Feb 2025 18:06:21 +0000

Langarwali dal, the famous Punjabi dal recipe served in Gurudwara. A quick and easy vegan recipe made pressure cooker. Makes a full meal with rice.

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Dal : Ultimate Comfort Meal

Our love for dal is infinite. I make dal 3-4 times in a week. My elder one is a happy kid with a perfectly spiced dal and steaming hot rice. And not forget the oodles of ghee on top. So, when I chose langarwali dal, I knew who would be happy eating it.

Dal is super flexible and versatile. Throw in different lentils, veggies, proteins, spices, herbs, and even some tangy stuff like tamarind. Serve it up over rice with some achar (spicy pickle) or your favorite chutney.

At home, dal happens at least twice a week. This creamy potato dal is my younger fella's preference. Whereas my elder one would love any dal recipe like this sindhi dal or saayi dal.

Personally, my go-to comfort food is ek thaali dal. It is made with a mixture of dal, legumes includes some spinach too. The dal is spiced with a rich masala of cashew and coconut. With steaming hot rice and ladles of ek thali dal, it is pure bliss on plate.

While North-India has Dal recipes, south-india we have rich and creamy kootu. Kootu can be made with any vegetable and greens. Check this yummy zucchini kootu made in instant pot.

What is Langar?

Langar, meaning "community kitchen". Langar is a distinctive tradition in Sikhism that embodies equality, selfless service, and community spirit. It focuses on providing free meals to everyone, regardless of background, social status, or religion. This practice symbolizes unity, compassion, and humility, reflecting the teachings of the Sikh Gurus.

Langar serves a vegetarian meal that accommodates all dietary restrictions. The simple yet nutritious food typically includes lentils, rice, bread, and vegetables.

Langar Dal

I packed this simple and nutritious dal along with Ging er-garlic rice for my hubby's lunch. The recipe is simple, with no fancy ingredients, just pressure cooked dal with spices and tadka.

My kids love dal with their flatbreads too. Check this soft and fluffy naan bread to pair with this simple dal.

This creamy and delish dal has a similar taste to Dal Makhani. As this recipe too uses sabut urad dal/whole black urad dal, along with aromatic chana dal.

The creamy dal lives up to the definition of comfort food. Steaming hot rice, langarwali dal, and some ghee make it divine along with some papad/pickle.

Ingredients to Make Amritsari Dal

Dal : The Dal recipe uses whole urad dal with skin. This is known as black gram. It is used along with chana dal or gram dal.
Spices : Simple spices are used. Lots of fresh ginger, green chili for the heat. You can use red chili powder instead and some freshly pounded coriander seeds.

Tempering : A simple tempering of mustard and cumin. I have used hing, you can avoid.
Garnish : I have added a handful of chopped fresh coriander leaves to the dal.

How to make Langar Dal

Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions

Measure and take dals in a bowl. Wash with water 2-3 times. Soak it in fresh water for an hour.
Drain the excess water. Take the dal in a pressure cooker, add salt and turmeric powder. Add freshly pounded coriander powder to this.
Add enough water and pressure cook the dal for 4-5 whistles or until soft.
Let the pressure fall off on its own. open the pressure cooker and mash the dal roughly with a potato masher.

Heat oil in a pan, add tempering of mustard seeds, cumin seeds. Add chopped chili, tomatoes and ginger to this.
Let the tomatoes cook until mushy. Now add the mashed dal to this and ½ cup of water. Let this simmer for 10 minutes.
Garnish the dal with fresh coriander leaves and take it off the stove. Serve hot with rice and curry.

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Langarwali Dal | Amritsari Dal | Pressure Cooker Recipe Punjabi Dal

Langarwali dal, the famous Punjabi dal recipe served in Gurudwara. A quick and easy recipe made pressure cooker. Makes a full meal with rice.

Course Main Course

Cuisine Indian, Punjabi

Keyword Chana dal recipe, Easy dal recipe, Easy vegan recipe, Gurudwara dal recipe, How to make amritsari dal, How to make dal for lunch, Langar kitchen special dal, Punjabi dal recipe, Urad dal recipe, Vegan lunch ideas

Prep Time 1

Cook Time 30

Total Time 1 30

Servings

Calories 205kcal

Equipment

Instant Pot or Pressure cooker

Ingredients

1 cup whole urad dal with skin/Whole black gram
½ cup chana dal/Gram dal
1 large tomatoes finely chopped
1 teaspoon freshly grated ginger
3 teaspoon green chili or use red chili powder 1 tsp
1 teaspoon coriander seeds freshly pounded
fresh coriander leaves for garnish
1.5 teaspoon salt or to taste

Tempering

2 teaspoon oil
¼ tsp mustard seeds optional
½ teaspoon cumin seeds
¼ teaspoon hing

Instructions

Wash and soak both the dals together for an hour or two. After the said time, drain the soaking water, add fresh water until the dal immerse well.
Add turmeric powder, salt and coriander powder. Pressure cook the dal for 4-5 whistles or until done.
Once pressure cooked, let the pressure fall on its own, remove the dal. Roughly mash the dal with a potato masher.
Heat a pan with oil, crackle cumin seeds, add green chilies and sauté for a minute. Next add tomatoes and ginger and sauté until tomatoes turn mushy.
Add the cooked dal and ¼ cup of water, mix well. Check and adjust salt.
Let this simmer until the flavors mingle well and the dal turns to desired consistency. I left it for another 10-12 minutes simmering on medium heat and removed.
Garnish it with fresh coriander leaves and serve it warm with steaming hot rice.

Notes

You can cook the dal in the Instant pot also. Pressure cook for 8 minutes and let the pressure release naturally for 10 minutes, then do a quick pressure release.
Check this Instant pot zucchini kootu recipe for guidelines

Nutrition

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Kootu curry | Kootu Kari | Onam Sadya Dish

Priya_Srinivasan — Thu, 22 Jun 2023 18:53:39 +0000

Kootu curry or kootu kari, a traditional dish from the Indian state of Kerala. A delicious thick curry made of veggies and legumes. This Kootukari is also part of the traditional Onam Sadya Feast.

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Kerala Onam Sadya

Sadya means banquet in Malayalam. Sadya is typically served as a traditional feast for Onam, the state festival of Kerala and Vishu

I have an affinity for Sadya. The rich and detailed spread of all dish vegetarian. A variety of stews, sambar, rasam, dry curries, kheers, pickles and raita. One might wonder, how come there is so many vegetarian dishes on that banana leaf.

My dear friend Rafeeda of The big sweet tooth, has made a detailed post on Onam sadya for dummies, you can read about it here.

Here in Dubai, during sadya time, there will be so many restaurants hosting sadya menu for the weekend, to find a table during that time would be such a hard time. I know few friends who cook a storm during Onam.

The preparations start a day or two ahead. Fresh masala's are made, vegetables are chopped according to the dishes, pickles made the previous day. Such a wonderful process isn't? Just imagine the aroma and the memories created during these preparation, such a bliss.

Few Sadya Dishes

Pineapple pulissery, a finger licking curry made of fresh pineapple and curd/buttermilk.
Omakka Pachadi, curry made of raw papaya
Aval payasam , kheer made of rice flakes, milk and jaggery
Beets raita, yogurt condiment with beets
Pazham varatti / Banana halwa, a fudge made of Kerala plantain.
Sharkara Payasam, a sweet dish made with cracked Kerala matta rice and jaggery

The Dish : Kootukari

This kootu curry is something which I would prefer for my lunch with steaming hot rice, My hubby loved with both rice and roti, whereas both my kiddos preferred the curry with rice.

If you keep the veggies and the chana ready, it just takes 20 minutes to make this curry. Such a quick and breezy curry make during the morning rush hour.

The vegetables used for making this kootu kari may differ in each house hold. Some of them use ash gourd and yellow pumpkin too. But most common vegetables are Raw banana and Yam along with black chickpeas.

Ingredients

Vegetables : I have used yam and raw plantain along with brown chickpeas to make this kerala kootukari. You can also use ashgourd and yellow pumpkin to make this hearty dish.
Spices : This delish curry uses freshly ground masala as spice. A mix of coconut, green chilies , cumin seeds and ginger is used to the spice the curry.
Tempering : An inviting tempering of mustard seeds, crunchy urad dal and curry leaves along with fresh coconut roasted in aromatic coconut oil.

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Kootu curry | Kootu Kari | Onam Sadya recipe

Kootu curry or kootu kari, a traditional dish from the Indian state of Kerala. A delicious thick curry made of veggies and legumes. This Kootukari is also part of the traditional Onam Sadya Feast.

Prep Time 8

Cook Time 30

Total Time 8 30

Servings people

Calories 295kcal

Ingredients

170 grams yam/elephant foot/Chena
130 grams raw banana/ raw plantain 2 raw bananas
100 grams black chickpeas soaked overnight
2 pinches of turmeric
salt to taste

To grind

¾ cup coconut
2 green chilies
1 teaspoon cumin seeds
½ teaspoon ginger

Tempering

1-2 tablespoon coconut oil
½ teaspoon mustard seeds
½ teaspoon urad dal
4-5 curry leaves torn
2-3 tablespoon fresh coconut

Instructions

Wash and soak black chickpeas in water for at least 8 hours or overnight. Peel and chop yam and raw banana into cubes.
In a heavy bottom vessel take the chopped yam and raw banana, add enough water for the veggies to immerse, add turmeric and let it cook in a simmer flame.
While the veggies are cooking, take the chickpeas in a pressure cooker add salt and turmeric powder and cook for 4-5 whistles or until done.
Once done, let the pressure fall on its own, drain the water and add the chickpeas to the veggies cooking.
Take all the ingredients given under grind in a mixer, add ¼ cup of water and grind it to a smooth paste.
By this time the veggies must be almost done. Add this freshly made masala paste into the veggies. Add salt and mix well.
Let this simmer and get to the point where all the liquid gets almost absorbed. Take it off the stove.

Let us add tadka

Heat a pan with coconut oil, splutter mustard seeds, add urad dal and sauté until it turns golden brown , add curry leaves and the fresh coconut to it.
Sauté until the coconut gets nicely toasted and golden brown. Add this hot tadka to the kootu curry and serve to warm with hot rice.

Nutrition

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Imli Aloo - Tangy Tamarind Potatoes Stir-fry

Priya_Srinivasan — Wed, 27 Apr 2022 10:55:35 +0000

Imli aloo, a finger licking potato stir-fry with tamarind. Melt-in mouth potatoes with spices and a hint of tamarind for that tangy kick. A perfect combo with rice and flatbreads.

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Potato Love

Who doesn't love potatoes? My kids are happy if I make them everyday. In-fact i keep at least one boiled potato handy for my lil one's lunch time tantrums! My elder one loves spicy and tangy food. His taste buds were on a roller coaster ride sometimes back, a child who loved only Dal-chawal and dosa wherever he goes, now wants to taste everything, spicy and tangy.

While deciding on lunch box dishes, i keep him on mind and make certain dishes. Roti rolls is something both my kids love. Hot roti's smeared with ghee and rolled with their favorite dry subzi. I usually make Capsicum paneer subzi for the roti rolls, as both kids are paneer fanatics.

Next to paneer, aloo is their favorite. This classic potato masala and creamy pahadi aloo is regular at home for poori and roti. For lunch box they prefer dry curries like this potato podimas, class south-indian style potato mash or this Kadamba poriyal, a mixed vegetable subzi.

Some Gravilicious Potatoes

Ingredients to Make Imli Aloo

Potatoes, have used the normal white potatoes we get here in the market.
Spices, I have used green chili, red chili powder and coriander powder to spice this tangy aloo subzi and turmeric powder for the gorgeous yellow color.
Tamarind, you can either use tamarind pulp or soak dried tamarind in water and extract thick pulp for making this delish tangy aloo curry.
Tempering, regular Indian tempering spices like mustard, cumin, hing and curry leaves are used.
Salt and oil the usual ingredient for any savory dish.

How to make Tangy potato subzi

Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions

Wash, peel and chop the potatoes into cubes. I have used parboiled potatoes, they save lot of time and also makes the crispy subzi.
I cook my potatoes either in the microwave or on the stove. If cooking in microwave, take the cubed potatoes in a microwave safe bowl. add water and cook at power high for 10 minutes. Drain and use.
If cooking on stove-top, turn it off once the water starts to boil rapidly. Keep it covered for 10 minutes. Drain and use.
If using dried tamarind, soak it in warm water for 15 minutes and extract a thick juice. you can also use ready made tamarind paste or pulp to make this tangy aloo curry.
Heat oil in a kadai/pan, splutter mustard seeds, add cumin, green chili, hing and curry leaves.
To this hot tempering, add the parboiled and drained potatoes. Add red chili powder, coriander powder, turmeric powder and salt. Mix well.
To this now add tamarind extract. Mix well, cover and cook for the flavors to mingle.
Remove cover after 5-8 minutes, let it cook open for another 5-8 minutes to crisp. Take it off the stove and serve it warm.

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Recipe Card for Imly Aloo

Imli Aloo - Tangy Tamarind Potatoes Stir-fry

Imli aloo, a finger licking potato stir-fry with tamarind. Melt-in mouth potatoes with spices and a hint of tamarind for that tangy kick. A perfect combo with rice and flatbreads.

Course Delicious sides

Cuisine Indian, South-Indian

Keyword Aloo subzi, Dry curry with potatoes, How to make aloo curry, Imli ke aloo, Imli wale aloo, Sweet potato curry, Sweet potato subzi recipe, Tangy subzi with potato

Prep Time 10

Cook Time 14

Total Time 22

Servings people

Calories

Ingredients

300 grams of potatoes (about 4-5 medium sized potatoes
½ teaspoon salt or to taste
¼ teaspoon red chili powder
¼ teaspoon coriander powder
¼ teaspoon turmeric powder
1 tablespoon tamarind pulp thick pulp or just soak little tamarind in 3 tablespoon of water and extract it.
fresh coriander leaves for garnish

Tempering

1 tablespoon oil
¼ teaspoon mustard seeds
¼ teaspoon cumin seeds
2 pinches of asafoetida
1 green chili slit lengthwise
4-5 nos curry leaves torn into pieces
a pinch of turmeric powder

Instructions

Wash and peel the potatoes. Chop them into cubes and cook them until soft. You can either use the microwave or the stove-top. I cooked on stove top, boiled the potateos and took it off the stove and keep it covered for 10 minutes.
If making your own tamarind extract, soak a small grape size tamarind in 3 tablespoon of warm water for 15 minutes and extract it. It should be thick, as we will be adding it to the cooked potatoes, if more runny, it might make the potatoes lil soggy and mashed. So keep the extract thick.
Once the potatoes are ready, heat oil in a pan, splutter mustard seeds, add hing, curry leaves and cumin seeds. saute for a minute. Next add green chili and turmeric powder.
Next add cubed potatoes and saute well in the oil. Now add red chili powder, coriander powder and salt. Mix the potatoes, now add the thick tamarind extract, mix once and let it cook covered for 5 minutes, until the flavors mingle.
Remove the cover and cook for another 5-8 minutes, until they turn crisp. Keep the flame simmer while cooking, or else the potatoes might burn.
Once done, take it off the stove and serve warm. I served them with rice and Horsegram Coconut masala

Enjoy this tangy potatoes with rice, they pair well with roti's too. If packing this for your kids lunch box, make them as a wrap with some labneh or a spicy green chutney for a delish meal.

More Delicious side-dishes

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Kollu Masala Curry| Horse-gram Coconut Masala

Priya_Srinivasan — Sun, 10 Apr 2022 19:30:12 +0000

Kollu masala curry, a delicious gravy made with horse-gram also know as kulith. Soft cooked horse-gram is flavored with a freshly ground masala with coconut and green chilies.

Horse-gram coconut masala, a rich gravy pairs well with rice and flatbreads too.

Jump to Recipe

Roti for Lunch
Some delicious gravy to pair with Roti
Kollu Masala Story
How to make this Kollu Coconut Masala Curry
Recipe Card for Horse-gram Coconut Masala
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Roti for Lunch

I make roti almost every other day, either for lunch or for dinner. Both my kiddos love to eat roti for their lunch box. My lil one prefers it with labneh/curd cheese, and my elder one loves it with a spicy side.

With so many roti days, I definitely have to look for different curries. My hubby is a happy soul with this capsicum paneer subzi, Tandori Cauliflower subzi or this vibrant green peas masala with peanuts .

Both my kids are happy with just paneer subzi or a lip-smacking chilli paneer. But there all time favorite is aloo ke jhol.

Some delicious gravy to pair with Roti

Kollu Masala Story

When you have interest in cooking, you have a crazy energy to try new things, with that same crazy energy I once tried something new, with horse-gram/kulith/kollu. It was a such a disaster, my hubby begged me not to make that side again.

Horse-gram has different taste, more earthy, to put it decent, which many might not like. I found cooking with baking soda, cuts that sharp taste. The day I made this coconut masala for lunch, kids and my parents were at home, and they all had an extra serving of the curry, my elder one liked it so much, that he licked the bowl clean.

No, i m not exaggerating any part here. 😇 This is a perfect curry that goes well with rice. It can also be paired with roti. Do try and let me know how you liked it.

How to make this Kollu Coconut Masala Curry

Please check the Recipe card below for the exact measurements and detailed instructions on how to make this delicious curry.

Horse-gram or kulith needs to be soaked for a minimum of 8 hours.
Drain the soaked dal, wash it once in running water. Add fresh water and 2 pinches of baking soda to this and pressure cook for 4-5 whistles.
Once done, let the pressure fall on its own. While horse-gram is pressure cooking, soak the cashewnuts in warm water for 15 minutes.
Let us make the masala by grinding coconut, soaked cashewnuts, chilies, coriander leaves and ginger with little water.
Heat a pan, add tempering of mustard, cumin, curry leaves and chilies. Add the cooked dal to this and the ground masala, top it with ¼ cup water and enough salt.
Let this cook for 8-10 minutes for the flavors to mingle. Take it off heat, serve it warm with rice or roti.

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Recipe Card for Horse-gram Coconut Masala

Kollu Masala Curry| Horse-gram Coconut Masala

Kollu masala curry, a delicious gravy made with horse-gram also know as kulith. Soft cooked horse-gram is flavored with a freshly ground masala with coconut and green chilies.

Course Delicious sides, Main Course, Side Dish

Cuisine Indian, North-Indian

Keyword chapathi side dish, coconut masala curry, healthy side-dish, horsegram curry, how to make side dish with horse gram, Kollu masala, Kollu recipes, kulith masala, Roti side-dish

Prep Time 8

Cook Time 45

Total Time 8 43

Servings People

Calories

Ingredients

¾ cup horsegram/Kulith/Kollu
2 pinches of baking soda
¼ teaspoon salt or as per taste
2 pinches of turmeric powder
1 to mato finely chopped
¼ teaspoon salt for the masala

For the masala

½ cup freshly grated coconut
2 nos green chilies
4-5 nos cashewnuts
a small piece of ginger
handful of fresh coriander leaves

Tempering

2-3 teaspoon of oil i prefer coconut oil
¼ teaspoon mustard seeds
¼ teaspoon cumin seeds
1-2 nos red chilies broken (optional) Add according to your spice level
4-5 nos curry leaves torn into pieces

Instructions

Soak the horsegram overnight in water or atleast a minimum of 8 hours. Next day, drain all the soaked water from the dal.
Take horse gram in a pressure cooker, add enough water, baking soda,salt and turmeric powder to the dal. Pressure cook for 4-5 whistles or until soft.
While the horsegram is cooking, soak cashewnuts in hot water for 15 minutes.
Let the pressure release on its own. Once done, drain the water. keep the dal aside.
Now let us prepare the masala. In a mixer, grind together coconut, soaked cashewnuts, chilies, ginger and coriander. Add ¼ cup of water and grind this to a smooth paste. If you need more water, add another 1 or 2 tablespoon not more than that.
Heat a pan with coconut oil, splutter mustard seeds, crackle cumin seeds, add curry leaves and red chilies. Add chopped tomatoes to this and saute until they turn mushy.
Now add the ground masala to this and the cooked horsegram dal. Add ½ cup water to this and salt. Let this simmer for few minutes, until the masala flavors blends well with the dal and the curry thickens.
Once done, garnish with fresh corinader leaves and serve warm with steaming hot rice or alongside roti.

Serve this delicious kollu coconut masala warm with rice or roti. It tastes delish with with both.

This rich kollu curry packs well in lunch boxes. The curry might thicken a bit as it rest. Add little warm water to adjust consistency and spices accordingly.

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Onion samosa|How to make Iranian Samosa

Priya_Srinivasan — Tue, 18 Aug 2020 14:54:00 +0000

Onion samosa, a deep fried/baked pastry filled with onions, poha and spices. A quick and easy evening snack and a popular street food.

Onion samosa, also known as the iranian samosa is a popular street food. You can find it in almost all roadside tea shops in South-india and here in UAE, we have it almost all cafeterias.

These cute samosas is something we love, and we get it in almost every cafeteria here and with a karak this is one fabulous evening snack

Speciality of Onion Samosa

The uniqueness of this irani samosa is the filling. The normal potato peas filling of samosas need to cooked. Whereas this onion samosa has raw onions mixed with thin rice flakes/poha along with chili and salt. The moisture in the raw onions soften the thin rice flakes and keep the filling dry in the samosa.

Though these samosas are very famous and available in every cafeteria, unfortunately for a long time,my hubby couldn't enjoy one. Me and my friends tease him that he has got a curse, not to get his hands on Iranian samosa. Our friends make him jealous by sending a picture, every time they eat a Iranian samosa.

Poor hubby, the last time he tasted one was when we visited Global village and that was 2 years back. A very commonly availabe snack, was not reachable for him all these days.

As a good wife and a Food blogger (note this) i wanted to make it for him at home. You all should know that this a brave attempt from my side, i m a bad samosa shaper! There are times when i have made them as wraps. I watched so many videos to make them lookable and I think they have come ok!

The Ingredients

Flour, i have used a mix of whole wheat flour and maida, you can use maida completely.
Ajwain seeds, adds a nice crunch and aroma to the pastry and also helps in digestion as we always tends to overdo deep-fried snacks.
Hot oil to the flour helps in keeping the pastry crunchy and crispy for long time.
The filling used in the samosa is raw onions mixed with poha/flattened rice flakes along with chili and salt. The moisture in the onions soften the thin rice flakes and the filling remains dry in the samosa.

How i made them

Make the dough for the samosa pastry first. You can also use store-bought samosa leaves. i prefered to make the dough at home. For the filling, mix raw onions with thin poha/rice flakes, along with chopped green chilies and salt.

Once the dough has rested for a minimum of 30 minutes, let us start shaping the samosas. Clean you work surface and dust it with flour. Divide the dough into 7-8 portions. Roll the each portion of the dough as thin as possible. you should be able to see your hand under the rolled disc

Cut the rolled disc into 2 portions. Fold the half into a inverted V seal the edges. Now you got a cone to fill in. Add 1-2 tablespoon filling and seal the edges.

Repeat the same with rest of the dough. Keep the prepared samosas on a flat plate. Once you have shaped all the samosas, deep fry them in hot oil. Keep the flame in simmer and deep fry to ensure proper frying and golden brown colored samosas.

Onion Samosa|Irani Samosa|Street Food

Onion samosa, a deep fried/baked pastry filled with onions, poha and spices. A quick and easy evening snack and a popular street food.

Course Appetizer, Snack

Cuisine Indian, World

Keyword A quick appetizer recipe, Easy snack recipe, How to make onion samosa, How to make samosa, Iranian samosa

Prep Time 10

Cook Time 20

Resting time 30

Total Time 1

Servings

Calories

Ingredients

For the Dough

½ cup All purpose flour
½ cup whole wheat flour
⅛ teaspoon baking soda
¼ teaspoon ajwain/carom seeds
½ teaspoon salt or to taste
2 tablespoon hot oil
½ cup water + 1 tablespoon

Paste for sealing

2 tablespoon maida/all purpose flour
1 tbsp water

Filling

2 nos medium sized onions thinly sliced
¼ cup thin poha/rice flakes
½ teaspoon red chili powder or 2 green chilies chopped fine
½ teaspoon coriander powder
¼ teaspoon cumin powder
⅛ teaspoon garam masala powder
¼ teaspoon salt or to taste

Instructions

The dough

First let us make the dough. In a wide bowl, take both the flours, add baking soda, salt and ajwain to it. Mix well.
Heat 2 tablespoon of oil, add that hot oil to the flour mix. Now knead this oil into the flour mix, until it resembles bread crumbs.
Now slowly add water and knead it to a soft dough. Keep the dough covered with a wet kitchen towel and let it rest for 30 minutes minimum.

The filling

While the dough is resting, let us make the filling. In a wide bowl, mix all the ingredients given under filling and toss it well. The moisture in the onions will soften the poha.
You can add green chiliesto the filling, but since my kiddos will be eating this I avoided them, if youdon't mind pls add chilies and omit the chili powder

Let us make the samosa

Mix the flour and water given under "Sealing ingredients" and keep it handy for shaping the samosas.
Now once everything isready and the dough is well rested, now let us start making thesamosas. Knead the dough again and divide them into 7-8 portions
Dust your working surface with flour and Roll a portion of dough to 15-16 Cms in diameter. The dough should be rolled thin, u should be able to see your hand under the rolled disc.
Cut the rolled disc into two halves. shape the halves into an inverted V. Seal the edges
Now you have the cone shape, add 1-2 tablespoon of filling intot the cone and seal the edge with flour & Water paste
Repeat the same with rest of the dough. Keep the prepared samosas on a flat plate.

Let us fry

Now let us get to frying. Heat oil in a pan, when it is hot, that is when you drop a price of dough it should sizzle and come up.
Slowly slide 2-3 samosa ata time and deep fry them on both sides until golden brown
Remove them using a slotted spoon onto a paper towel. Serve them hot with some chai

Serve the samosas with a cup of hot chai for a lovely evening snack. We love to enjoy these munchies on a relaxed weekend. These samosas make a great party food. They can be shaped ahead and frozen and be fried on the day of party.

If you are worried about the calories of deep-frying, you can also air-fry or bake them. Though i have not personally tried baking them, will update once i try it.

If you have tried this recipe and like it, give it a star rating or let me know in the comments below. You could also share it with me on Instagram using #icampinmmykitchen and tagging me @priyasrinivasan
You could follow me and my recipes on Facebook | Instagram | Pinterest | twitter

Some interesting street food

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Stuffed idly |Masala Stuffed idly

Priya_Srinivasan — Wed, 24 Jun 2020 13:46:00 +0000

Stuffed idly, south-indian idly stuffed with spicy vegetable masala. Simple rice cakes elevated to another level by stuffing your choicest filling, steam cooked and served with an assortment of condiments.

Idly, the best breakfast made ever! Ask any south-indian, we love our idlies and dosa's, we cannot live without idly batter in our fridge. Stuffed idlies is something, which i make, when i have sour idly batter, the spicy, masala veggies stuffing, masks the sourness in the batter and makes it delicious.

Whenever i want to give something new for my kids lunchbox, i give them for their dinner first. Once approved, it gets to their lunchbox. I cannot stand food waste, i don't mind them eating less. This masala idly was packed after one such experiment.

Idly Varieties to try

Stuffed Idly|Masala Stuffed Idly

Course Appetizer, Breakfast, Snack

Cuisine Indian

Keyword How to make stuffed idly, Idly makeover, Idly snack recipe, Stuffed idly

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories

Ingredients

For the idly

Idly batter as required
gingely oil to grease the plates

For the stuffing

1 no medium sized onion finely chopped
1 no capsicum thinly sliced
½ a carrot finely chopped
1 no medium sized tomato finely chopped
1 no green chili
½ teaspoon red chili powder
½ tsp coriander powder
½ teaspoon grated ginger
½ teaspoon salt or to taste

Tempering

2 teaspoon oil any vegetable oil
¼ teaspoon mustard seeds
a pinch of turmeric powder
a sprig of curry leaf, torn into pieces

Instructions

The stuffing

Heat a sauce pan, heat oil given under tempering, splutter mustard seeds, add asafoetida, and curry leaves.
Next add chopped onions and green chili, saute until onions turn translucent
Now add chopped tomatoes, turmeric powder, red chili powder, coriander powder and salt and cook until tomatoes turn mushy.
Now dump all the chopped veggies, add ¼ cup of water and salt. Cover and cook until done.
There should be no liquid in the filling. Even after cooking, if there is still liquid, cook without cover until all the liquid is absorbed. Let the filling cool completely

Let us make Stuffed idly

Grease the idly plates with gingely oil, fill half the mould with idly batter, spoon 2-3 teaspoon of filling into each hole, now top it with another ladle of batter.
Steam cook for 15 minutes. Once done, let it cool for 2-3 minutes, then unmould the idlies onto a serving plate.
The idlies can also be made in one single big plate. if you make it one single plate, cut and pack as wedges.
Pack or serve them with a generous drizzle of gingely oil/ ghee with idly podi on top

Video

Notes

The stuffing should be dry or else i will not steam well with the idly.
While filling the idly plates make sure you fill them halfway first, add the stuffing and pour remaining batter on top of the stuffing.
Do not fill the idly mould more than its capacity, it will overflow and the idlies might not look pleasing to the eyes, though they might steam and taste well.
You can make the filling with veggies of your choice.

These Stuffed idlies can be served as part of breakfast or brunch. They make a great appetizer in parties and get together. Make them ahead and reheat them just before serving.

Serve these cute and tasty masala stuffed idlies with an array of accompaniments like chutneys and podi's to make it an exotic dish.

Instant Idly Recipes

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Zaffrani Paneer - Rich paneer gravy, side dish for roti

Priya_Srinivasan — Mon, 30 Apr 2018 14:08:00 +0000

The last day of Explore the Flavors, i m ending it with a rich and luscious paneer gravy. I started the marathon with a humble dish Poha and today it is rich and luxurious zaffron/saffron. I planned to do a flatbread with zaffron, but then there is something else coming up in September, if at all i m participating i needed that time, so i postponed it and proceeded with a gravy. I planned to do a potato and cauliflower gravy with zaffron, but then hubby prefers paneer gravy, so i changed it to zaffron paneer!

It was one rich gravy and the suttle aroma of saffron was scintillating. Hubby prefered it to be little more spicy, so next time i might pep up the heat a bit. It paired so well with hot roti's and my elder one relished that gravy. It is a perfect dish for lunch box and also for any party. Do try it and let me know how you liked it.

Here is the list of lunch box dishes i did this week. Will post a round up of all the themes i covered during Explore the flavors in a day or 2.

Stuffed idly
Tomato-Coconut milk pulao
Upma - Rava upma with carrots and tomatoes
Vermicelli pulao
White onion kootu
Xiaomi Pops/Foxtail Millet Kuzhipaniyaram
Yam fry
Zaffrani Paneer

Ingredients

250 grams of paneer

2 medium sized onions

2 cloves of garlic

1 inch piece of ginger

2 nos green chilies

5 nos cashewnuts

¼ teaspoon garam masala

2 generous pinches of saffron

¼ cup thick yogurt

For the spice powder

4-5 nos red chilies

½ teaspoon coriander powder

½ teaspoon cumin seeds

Method

If using frozen paneer, remove the paneer from the freezer and keep it outside before you start making the curry.
In a pan, heat oil, add chopped onions, green chilies, garlic and ginger and saute until onions turn translucent. Add cashewnuts to it and saute for a minute and take it off the heat.
Let it cool completely. Add ¼ cup of water and grind it to fine paste. Take the ingredients listed under spice powder in a mixer and grind it to a fine powder.
In another sauce pan, heat oil, add the ground paste, saute for a minute. Now add the ground powder to this and mix well.
Let the mixture cook in a medium flame for a minute or two. To this add whisked curd and ¼ cup of water, salt and a generous pinch of saffron. Mix well and let this cook for 5-8 minutes.

The gravy will start thickening. Add paneer cubes to it and cook for another 8-10 minutes in a simmer flame for the flavors to infuse well in the paneer. Take it off the stove, add another pinch of saffron to this and garnish with coriander leaves and serve it with roti.

Day 26

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Yam fry/Elephant Foot yam fry/Chenaikizangu fry

Priya_Srinivasan — Sun, 29 Apr 2018 11:20:00 +0000

Almost last post of Explore th flavors, never imagined it be would this easy as I wasn't prepared with the last 2 weeks posts. Since the list was ready I was able to pull it off decently. Y for yam, I decided make a simple yet delicious fry with yam. I have cooked yam frequently after my marriage, but suddenly one day, I got a bad throat-itching after eating yam, so I got scared and totally stopped buying yam, even for my hubby.

Yam is a safe veggie, if it is cooked well, though I knew this , I needed more time to understand and accept it and come out of fear. Now I m cooking it frequently, like how I used to do it previously.

I make yam masiyal, yam fry and sometimes a spicy kootu also. This yam fry is something loved amongst all the other dishes I make with them. My elder one loves it when served hot straight from the pan. I make this for his lunch for one of his stay back days, along with some jeera rice or coconut rice . It tastes divine with some hot rasam rice too! Do try and let me know how you liked it!

Ingredients

500 grams yam/chena/chenaikizhango

½ teaspoon - ¾ teaspoon red chili powder

½ teaspoon turmeric powder

½ teaspoon salt

Tempering

2-3 teaspoon oil

¼ teaspoon mustard seeds

A pinch of hing

3-4 curry leaves

Method

Remove hard outer skin of the yam using. Sharp knife. Cut them into thick slabs and further into thin strips and then into cubes.
Take the cut yam into a microwave safe bowl, add water and rinse well. Take fresh water until the yam is submerged, add tumeric powder to it and mix well.
Microwave cook at power 100 for about 16-18 minutes or until done. In my microwave it gets done by 16 minutes. The yam must be well cooked, if you press a yam cube with your fingers it should mash well. Drain the water completely.

In a wide pan, add oil, splitter mustard seeds, add hing and curry leaves. Now add drained yam cubes to t. Do not disturb it for about a minute or two. Now add red chili powder and salt to it. Mix well, but gently, the yam Is already cooked, we are just seasoning it now.

Once mixed let this cook in a medium flame until it gets crisp. Mix once in a while. It will take around 12-15 minutes in a medium flame, do not increase the flame or else it might burn. Once done, remove it and pack it as side for any rice dish.

Day 25

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Xiaomi Pops/Instant Foxtail millet ipaniyaram/Instant Foxtail millet pops

Priya_Srinivasan — Sat, 28 Apr 2018 13:44:00 +0000

Xiaomi, is not only the name of mobile, it is also the name of foxtail millet in chinese. When doing an A-Z food series, X,Y,& Z are problematic alphabets. I know what all tricks we adapt to get a proper post title xotic, xtra, xmas, and it goes on! While i was breaking my head to get a proper dish with X, wiki came to my help. I was looking for millets name in chinese and japanese languages, thank god, i was put off my misery pretty soon. Chinese use lot of millets in their cuisine. This foxtail millet/Xiaomi is made into a porridge which actuallly is a post-partum dish, that helps new mothers heal well.

When i read that article in wiki, my happiness knew no bounds. I decided on this quick paniyaram/pops with foxtail millet, which can be made instant. It was super hit breakfast with kids, pack it with a spicy chutney, it will vanish in minutes.

Ingredients

½ cup foxtail millet

½ cup of cooked rice

¼ teaspoon methi seeds

2 green chilies

a sprig of curry leaf

2 pinches of baking soda (read notes)

oil for cooking the pops/kuzhipaniyaram

Method

Soak foxtail millet and methi seeds for an hour. Once it is well soaked, drain the excess water, take the soaked millet and cooked rice in a mixer jar, add green chilies, curry leaves to it and grind it to a batter. Do not add more water, just ¼- ⅓ cup of water.
Once ground, remove the batter to another bowl, let it rest for 30 minutes. Add baking soda to this and give it a brisk stir.
Heat the paniyaram pan, brush the holes with oil, pour batter till ¾th of every hole, add drops of oil to each batter filled hole. Cover and cook for a minute in a medium flame.

Remove the cover, using a fork, turn each paniyaram and cook the other side for another minute with little oil. Remove the cooked paniyaram onto a plate. Repeat the same with the rest of the batter.
Pack these cute pops/bombs/paniyaram with some spicy chutney for your kids dabba.

Notes

This batter can be fermented overnight, if fermented, no need to add baking soda.

Day 24

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White onion Kootu - Vellai Vengayam Kootu

Priya_Srinivasan — Fri, 27 Apr 2018 15:00:00 +0000

Kootu are my goto dishes most of the days. I make them almost everyday, as i m used to having a kootu, even when i have a dry curry. Someday it is keerai/spinach kootu, or some veggies kootu. I have my very own kootu powder, which makes it pretty easy to make.Dump all the veggies and dal in the pressure cooker, add the kootu podi/powder, salt and water and pressure cook until done. Once the pressure releases, add tadka, it takes about 15-20 minutes from start to end. Sometimes when i have extra veggies, i chop and freeze them, that makes the process even more quicker.

White onion kootu, something which amma makes once in a while for the health benefits. White onion is supposed to very good health, it is a good coolant for your body, and also good for your liver. They make white onion dishes for people who recover from jaundice, but people who eat white onion that time, will hate since they make it with less spice and salt. White onions has a sweet taste for themselves, so when it cooked with proper spices they taste amazing and pairs well with roti's and hot rice.

The day i made them i packed this kootu and also paneer curry for my elder one, he prefered the kootu more than the paneer. I have used coconut and chili along with ginger and cumin for the masala, that adds a nice zing to the sweet onions. Do try and let me know how you liked it!

Ingredients

1 big white onion

½ cup moong dal

1 medium sized tomato

½ teaspoon salt

For the masala paste

⅓ cup of freshly grated coconut

2 green chilies

½ teaspoon freshly grated ginger

½ teaspoon cumin seeds

Tempering

2 teaspoon oil

¼ teaspoon mustard seeds

2 red chilies, broken

4-5 curry leaves

Method

Take the ingredients for the masala paste in a mixer jar, add ¼ cup of water and grind it to a fine paste.
Chop the white onion and tomato. In a pressure cooker, take white onions and tomatoes, add moong dal. Add the ground masala paste to this, add 1 cup of water. Add salt and mix well. Pressure cook this for 4-5 whistles.
Let the pressure release on its own. In a small tadka pan, add oil, when its hot, add mustard seeds, let it crackle, add curry leaves, red chilies and finally urad dal, let it turn golden brown, pour this hot tadka over the dal.

I pack them with roti's, you can also enjoy them with steaming hot rice.

Day 23

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for the other Blogging Marathoners doing BM# 87

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Stuffed idly |Masala Stuffed idly

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