May 30, 2014

Dal curry with white masala recipe - Dali ambat recipe

dali ambat in a pan
Dal curry with white masala recipe - Today I am posting toor dal curry with white masala recipe of Karnataka for steamed rice. This curry goes well with spicy side dishes.  This dal curry with hot rice, makes  a delicious meal with papad and pickles.The masala is called white masala because the ground masala looks white in colour. Vegetables such as french beans and ivy gourds can be added to this curry.

Preparation Time : 15 minutes
Cooking Time : 30 minutes
Yield - serves : 2

Ingredients
  • 1/2 cup toor dal / thogri bele
  • 2 tomatoes, finely chopped
  • 2 tsp ghee
  • Salt to taste

For the tempering
  • ½ tsp mustard seeds
  • Pinch of asafoetida / hing
  • 5 - 6 curry leaves

Grind to paste
  • 2 tbsp grated fresh coconut
  • 1 tsp cumin seeds / jeera
  • 1 tsp coriander seeds
  • 2 green chillies

Method
  1. Wash the toor dal,  add 1 ½  cups of water and pressure cook until dal becomes soft. When the pressure releases remove and mash it to a smooth paste. 
  2. Grind together the ingredients mentioned under " Grind to paste" to a smooth paste with little water and set aside. 
  3. Heat 2 tsp of ghee in a pan and add mustard seeds to it. When the seeds  splutter, add curry leaves and hing. Add chopped tomato, saute for a while, cook covered until tomato becomes soft and mushy.
  4. Once the tomatoes cooked well, pour the cooked dal  and  masala paste to it. Add salt, turmeric powder and mix well. Add required water.  Stir to combine and then bring it to boil on high flame, then simmer for 2 - 3 minutes on low flame.  
  5. Remove from the flame and add chopped coriander leaves. Serve hot with steamed rice along with  spicy side dish, papad and pickles.
dali ambat ready to serve

Ginger garlic paste recipe - Adrak lasun paste - How to make ginger garlic paste for paste

ginger garlic paste in a bowl
Ginger garlic paste recipe - Ginger garlic paste is one such ingredient which I need almost everyday all around the year. This versatile paste has health benefits especially on digestive system. It's flavor enhancing and taste increasing quality make it a popular, essential ingredient in day to day cooking. Instead of grinding in small quantity on daily basis, this storable paste can be prepared in advance. This can be stored in the fridge for over a week. I use this paste especially for subzis and marination.

Preparation time 15 minutes
Cooking time - 0 minutes
Yield - 1 heaped cup of paste.

Ingredients
  • 1 cup peeled garlic pods
  • 1 cup chopped ginger, peeled
  • 7 - 8 green chillies ( optional )


Method
  1. Wash, peel and chop the ginger into small pieces.  Peel of the garlic skin. Wash and chop the green chillies. 
  2. Grind the ginger, garlic and ( optional) green chillies together to a smooth paste with minimal water. 
  3. Transfer this paste to an airtight container and store  in the fridge. This ginger garlic paste can be stored for about a week..
adrak lasun paste ready to store

May 28, 2014

Capsicum carrot raita recipe - How to make carrot capsicum raita

vegetable based raita
Capsicum carrot raita recipe - This is a vegetable based raita made with capsicum and carrot. Whenever  I make pulao,  spicy curry or paratha, I make it a point to prepare raita to balance the spiciness in the food.  We enjoyed this  raita with soya beans pulao and paneer gobi paratha. 
Consuming vegetables in the form of salad and raita provides essential nutrients, and fibers to our system.

Preparation - 10 mins
Cooking time - 5 mins
Yield - serves 4

Ingredients
  • 2 capsicums, chopped
  • 2 carrots, grated
  • 1 cup thick yogurt
  • Handful of chopped coriander leaves
  • 1 tsp sugar
  • 1 tsp oil
  • Salt to taste

Method
  1. Heat 1 tsp oil in a pan and add capsicums. Cook covered for 3 - 4  minutes and set aside. 
  2. In a large bowl, mix  the yogurt, sugar and salt together. Mix well until the sugar is dissolved. 
  3. Add the carrots, cooked capsicums and chopped coriander leaves. Keep the bowl in the fridge for 30 minutes. 
  4. Serve chilled  with spicy rice, parathas, or rice and  spicy curries.
Capsicum carrot raitain a serving bowl

May 27, 2014

Soya beans pulao recipe - How to make soya beans pulao in pressure cooker

Soya beans rice
Soya beans pulao in pressure cooker recipe - I prefer to make pulao or biryani over rice and curry for a variety of reasons. Pulao being one pot meal carries the whole meal with so ease.

This pulao contains soya beans, and we all know that soya beans are rich sources of proteins. All of we need proteins in different quantity on daily basis depending upon the need. Hence this classic pulao is an ideal healthy dish to get complete proteins through your diet.

Soya beans itself is not so tasty, but it is very nutritious. For taste it relies on spices and fragrant riceThe combination of protein rich soya beans, spices and basmati rice  make this pulao an aromatic and  very comfort one pot meal.  This Pulao is usually served with raita, papad and  pickles.

Preparation time - 20 minutes
Cooking time - 30 minutes
Yield - serves 3-4

Ingredients
  • 1 cup basmati rice
  • 1 cup soaked soya beans
  • 1 large onion, thinly sliced
  • 15 ivy gourd / tonde kayi, sliced
  • 2 carrots, diced
  • 3 green cardamoms
  • 15-20 curry leaves
  • 2 cloves, lavang
  • 1/6" cinnamon / dalchini
  • 3/4 tsp garlic paste
  • 3/4 tsp ginger paste
  • 1/2 tsp garam masala
  • 1/2 tsp coriander powder
  • 1/4 tsp cumin seeds powder
  • 1/2 tbsp oil or ghee
  • Fistful of chopped fresh corianders
  • Salt to taste

Preparation
  1. Wash and soak the rice for 20 minutes. Drain the water and set aside.
  2. Wash and soak the soya beans for about 6-7 hours. Drain the soya beans and add 3 cups of water, cook it 50% and  set aside. 
  3. Soya beans take longer time to cook. So, use half cooked soya beans to make this pulao.

Method

1.  Wash and soak the soya beans for 4 - 5 hours. Drain the water. Add 3 cups of  fresh water and boil till the soya beans cook to half. Remove from the flame, drain the excess water and set aside.
boiled soya beans

2.  Wash and slit the tindora length wise. Wash, peel and cut the carrots into small pieces.
chopped veggies to make Soya beans pulao
3.  Heat 1/2 tbsp of ghee  in a pressure cooker, add the lavang, cinnamon and cardamoms. Fry for few seconds.

4.  Add  the curry leaves and onion. Fry until the onion is translucent.  Then add the ginger and garlic paste, fry till the raw smell disappears.

5.  Then add the chilly powder, turmeric powder, jeera powder, coriander powder and stir to combine. Then add chopped vegetables, garam masala,  stir to combine
other ingredients added
6.  Add washed, soaked and drained rice.

7.  Add half cooked soya beans along with a cup of boiled water. Add 2 more cups of water and salt. Mix well.
water added
8.  Add chopped coriander leaves, fix the lid and take 3 - 4 whistles. When the pressure releases, remove the lid.
cilantro added
9.  Serve the soya beans pulao hot hot with raita, papad and pickle.
pressure cooked to make Soya beans pulao

May 22, 2014

Kadai bhindi recipe - How to make kadai bhindi

kadai bhindi in a serving plate
Kadai bhindi recipe - I am never ever bored with bhindi ( Ladies finger / okra ) side dishes. Be it Bhindi MasalaStuffed Bhindi or Bhindi Upkari.  Every week we have bhindi side dishes either for lunch or dinner.

One such dish is kadai bhindi which is a nice accompaniment for Indian flat breads. Its a nice side dish for rice and curry too. Mixing this kadai bhindi with rice and dal also gives an excellent taste to the meal.

Preparation time 10 minutes
Cooking time 15 minutes
Yield - serves 2

Ingredients

  • 2 medium onions, grated
  • 2 medium tomatoes, grated
  • 250 grams ladies finger / bhindi, roundly chopped
  • 1/2 tsp chilly powder
  • 1/4 tsp garam masala
  • 1/4 tsp coriander  powder
  • 1/4 tsp cumin seeds powder / jeera
  • Fistful of chopped coriander leaves
  • 1/2 tbsp oil
  • Salt to taste

Method

1.  Wash and chop the tomato, onion, ladies fingers and coriander leaves. Keep them aside.
chopped bhindi, tomato, onions

2.  Heat the oil in a pan,  add the grated onion and fry till the onion turns light brown.
fry the bhindi till light brown

3.  Add the tomato and saute for 2 - 3 minutes.

4.  Add the coriander powder,  jeera powder, chilly powder, turmeric powder, garam masala and stir to combine. 
add the tomatoes and masala

5.  Add roundly chopped  bhindi, salt and stir to combine. Cook covered on  low flame till
the bhindi turn soft. 
add the bhindi and cook covered

6.  Remove from the flame, add the chopped fresh corianders, mix well.
add the cilantro and mix

7.  Serve the kadai bhindi hot as aside dish.
kadai bhindi ready to serve

May 15, 2014

Mugachi dal amti - Maharashtrian amti recipe

moong dal amti
Mugachi dal amti recipe - Amti is the Maharashtra's authentic curry. Various amtis such as katachi amti, toor dal amti, urad dal amti, mixed dal amti are very popular. Kala masala is an authentic spice powder of Maharashtra which is very flavorful and adds an extra taste to the vegetable dish and curry as well. This flavorful amti is stunning with hot, sweet and tangy taste in combination with unique spice flavor. For a heavenly taste, eat hot rice with this amti. It can also be sipped like a soup. Either way this tastes good. 

Preparation time 10 minutes
Cooking time 20 minutes
 Yield - serves 4.

Ingredients
  • 1 cup Split green gram / moong dal
  • 1 tbsp kala masala
  • 1 large lemon size jaggery
  • 1 lemon size tamarind
  • 1/2 tsp turmeric powder
  • 1 ½ tsp chilly powder
  • 1 tsp jeera powder
  • Salt to taste

For the tempering
  • 1/2 tbsp oil (2 tsp will do)
  • 4-5 red chillies, broken into pieces
  • 10-15 curry leaves
  • Few chopped fresh corianders

Method
  1. Soak the tamarind in warm water and squeeze out the thick tamarind pulp. Keep it aside.
  2. Wash the moong dal thoroughly. Add 2 glasses of water and pressure cook until moongdal  is soft and mushy. Take 4-5  whistles. When  the pressure releases, remove and mash the moong dal. 
  3. Add the tamarind pulp, kala masala, jeera powder, chilli powder, turmeric powder,  jaggery and salt. Mix well till all the ingredients combine well. 
  4. Add another 1/2 to 1 glass of water  to make a thin consistency of  moong dal paste.
  5. Heat 1/2 tbsp of oil in a pan and add mustard seeds to it. When they splutter, add broken red chillies and saute until chillies turn crisp and aromatic. 
  6. Add curry leaves, asafoetida and saute till aromatic.  Add 1/4 tsp chilly powder and saute until aromatic. Now flavorful tempering for amti is ready. 
  7. Pour the moong dal paste over this tempering and stir to combine to make amti. Bring the amti to boil on high flame. 
  8. Add chopped coriander leaves. Then simmer on medium flame for 2 minutes. Serve hot with steamed rice.
moong dal amti ready to serve

May 14, 2014

Phool gobi batatyachi bhaji recipe - How to make cauliflower potato sabzi

Sabzi in a serving bowl
Cauliflower and potato bhaji recipe - Today I am going to share a very simple and easy to prepare cauliflower potato bhaji  recipe. Cauliflower bhaji can be made with variations. You can use green peas in combination with it to make a very delicious side dish. Variety of dishes such as  gobi manchurian, paratha, pakoda can be prepared by using cauliflower. This bhaji can be prepared within few minutes in morning rush.

Preparation time 10 minutes
Cooking time 10 minutes
Yield - serves 2

Ingredients
  • 1 large potato
  • 2 cups cauliflower florets
  • 1 tsp red chilly powder
  • 1/4 tsp turmeric powder
  • 1/2 tsp kala masala ( or garam masala )
  • 1/4 tsp cumin seeds
  • 1/4 tsp mustard seeds
  • A generous pinch of asafoetida
  • 2 - 3 tbsp oil
  • Salt as required

Method
  1. Wash and peel the potato. Cut it into small cubes and set aside. Separate the cauliflower florets and sprinkle some salt on it. Keep it aside for 5 minutes. Wash thoroughly and pat dry. 
  2. Heat the oil in a pan. Add the mustard seeds and allow to splutter. Add the cumin seeds and asafoetida, saute till aromatic. Add the chilly powder and turmeric powder. Saute for few seconds.
  3. Add the potato and fry for 2 minutes. Add the cauliflower florets and saute for 1 minute.
  4. Add the kala masala  or garam masala and salt. Stir to combine. 
  5. Pour 1/2 cup of water and cook covered on low flame till the potato and cauliflower become soft and the bhaji become dry. Stir in between to prevent it from burning. 
  6. When done, remove from the flame, garnish with cilantro and serve hot as a side dish.
sabzi ready to serve

May 13, 2014

Stuffed paneer cauliflower potato paratha recipe - How to make stuffed paneer batata cauliflower paratha

paratha in a serving plate
Stuffed paneer, cauliflower, potato paratha recipe - Most of the time, I end up in making parathas either for breakfast or lunch. I am always keen to make parathas and happily make them because these contain some vegetables which is essential for nourishment and satiation. Paneer  cauliflower paratha is a star dish, both the combination create creamy texture, rich and higher in taste if compared to other vegetable parathas.  Hence this is an ideal party dish too. Anyway, I had prepared this for our breakfast. Being a bit heavy on stomach, I compensate with a light lunch and manage the calories for the day. 

Preparation time 25 minutes
Cooking time 25 minutes
Makes  9 parathas

Ingredients
  • 1 ½ cups wheat flour
  • Salt

For the filling
  • 200 grams cauliflower
  • 2 medium potatoes, boiled
  • 1/2 cup paneer, grated
  • 1 onion, grated
  • 1/2 tsp turmeric powder
  • 1 tsp chilli powder (1/2 tsp will do)
  • 1/2 tsp cumin seeds powder
  • 1/2  tsp coriander powder
  • 1/2 tsp garam masala
  • 1/2 tbsp ginger garlic paste
  • 1/4 cup chopped fresh corianders
  • Salt to taste
  • Oil or ghee

Preparation
  1. Boil the potatoes until they are soft. Peel and grate the boiled potatoes.
  2. Chop off the cauliflower  leaves and hard stems. Separate the florets along with soft stem and clean it. 
  3. Wash these florets thoroughly under running water. Put them in salt water for 5 minutes and remove. Grate them using a grater and set aside. 
  4. Grate the onion and set aside. 
  5. Grate the paneer and set aside.
  6. Take 1 ½ cups of wheat flour, add salt and knead it to a stiff but soft dough. Keep it covered till you prepare the  filling.

Method

1.  Heat 1/2  tbsp of oil in a pan, add the grated onion and fry till the onions turn light brown. Add ginger and garlic paste and fry until raw smell disappears.

2.  Add grated cauliflower, saute for a while, cook covered on low flame till the cauliflower becomes soft and tender..
3.  Add the grated paneer and stir to combine. Add the coriander powder, cumin powder, and saute for a while. Add the chilli powder, turmeric powder, garam masala and stir to combine.
4.  Add grated potato and salt. Stir nicely and cook covered on low flame for 2 minutes, stir in between to prevent burning. Remove from the heat and cool it.
5.  Once the filling mixture cools, add the chopped coriander leaves and mix them with a spoon to combine well.
 filling to make paratha


6.   Divide the filling into 9 equal portions, shape them into round balls and  set aside.
filling divided into balls

7.  Take the above prepared wheat flour dough ball and  roll it in wheat flour. Place it on a chapathi board and roll out to a thick small roti. 


8.  Place one filling mixture portion over the roti.
rolled dough and place the filling
9.  Seal the edges lifting at the top to cover the filling as shown in the picture below.
fold in the edges

 10.  Twist the tip as shown below.
twist the tip

11.  Then roll this sealed dough ball into wheat flour and flatten it.
flatten it

12.  Roll out to a medium thick paratha, using some wheat flour.
 rool out he paratha

13.  Shallow fry it on medium heat with 1/4 tsp ghee till the  light brown spot appears from both sides. 

14.  Serve hot with raitas, yogurt and pickles. We enjoyed it with carrot capsicum raita and green chilli pickle.
shallow fry the paratha

Eggless cocoa cake recipe - How to make eggless cocoa cake

cakse in a serving plate
Eggless cocoa cake recipe - After a long time, I really enjoyed baking cocoa cake. This is a delectable cake with cashew nuts, pistachios and tutti frutti. Baking the cocoa cake is so simple and incredibly easy that any one can do it.

Preparation time - 15 minutes
Cooking time - 30 minutes
Yield - 1 medium cake

Ingredients

  • 1 cup refined flour / maida
  • 1/2 cup butter
  • 1/2 cup sugar
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 2  ½  tbsp cocoa powder
  • 2 tbsp corn flour
  • ½  cup milk
  • 2 drops vanilla essence


Method
1.  Mix  the milk, butter and sugar together.
milk butter and sugar in a  bowl

2.  Beat well until the butter is light and creamy.
beat the butter and milk

3.  Add  the baking soda, baking  powder, vanilla essence, cocoa powder and fold in.
baking  soda and baking powder added

4.  Add the maida , corn flour and fold in  Add 2 tbsp of milk if required. 
maida corn flour added

5.  Add the cashews, tutti frutti , pistachios and fold in.
cashews and tutti frutti added
6.  Mix till all the ingredients combine well.
beat till combines
7.  Grease the cake tin with butter and dust with maida. Pour  in the batter. Level the surface with a flat spoon. 
pour the batter in cake mould
8.  Preheat the oven at 180 degree.
9.  Bake in the oven at 180 degree for 25 - 30 minutes. Insert a knife in the cake. If the knife comes out clean, the cake is done. Then rest it for 5 minutes. 
dmould the cake
10.  Demould the cake, cut into  pieces and serve.
cake ready to serve
11.  Cut into pieces and serve.
cut the cakes into slices

May 9, 2014

Chilkewali moong dal curry recipe - Split green gram curry

Chilkewali  moong  dal  curry recipe - Moong dal is the source of complementary proteins. Complementary proteins are incomplete proteins, when combined with another incomplete protein, both incomplete proteins make complete proteins. Wherein, combination of rice and moong dal curry creates complete proteins.

This is a simple yet delicious and healthy  curry made with split green gram with skin. I had tasted this curry in Birla Yoga Centre, Pilani, Rajasthan, three  years  ago. Since then, I have been cooking this curry. To get mild methi flavor, adding kasoori methi or fresh fenugreek leaves is essential. This is an enjoyable curry, which I like to eat with hot rice, pickle and lauki  ki sabzi.

Preparation time - 15 minutes
Cooking time - 30 minutes
Yield - serves 4

Ingredients
  • 1 cup split green gram with skin
  • 1 small onion
  • 3 large tomato, chopped
  • 3 green chillies, chopped
  • 1 tsp chilli powder
  • 1/2 tsp turmeric powder
  • 1 tsp cumin seeds
  • 1/6" ginger, grated
  • 7-8 fenugreek / methi seeds
  • 1 heaped cup methi leaves, chopped
  • Salt to taste

For the tempering
  • 2 tsp oil
  • 7-8 garlic flakes
  • 5-6 broken red chillies
  • 10 curry leaves

Method

1.  Clean and wash the  chilkewali moong dal and add 2 glasses of water.

2.  Add all the  ingredients except methi leaves and salt.

3.  Pressure cook it on a high flame till 3-4 whistles and then on a low flame for 5 minutes. 

4.  When the pressure releases, remove the vessel from the cooker and mash the dal lightly and set aside. 

5.  Heat 2 tsp of oil in a pan and add  chopped gralic and curry leaves to it. Saute until aromatic and then add broken red chillies to it. Saute till the chillies become crisp

6.  Then add chopped methi leaves , stir to combine.. 

7.  Cook covered on low flame.

8.  When methi leaves cooked well, add moong dal and salt to it. Mix well and add required water. Bring the curry to boil, then simmer for 5 minutes. 

9.  Serve the chilkewali moong dal hot with steamed rice along with any side dish and pickle.
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