Wednesday, March 26, 2008

Red Chard/Swiss Chard - Toor Dal

I guess most of the leafy vegetables make a nice pairing with dals and the bonus is, our family loves dal! so, it is Chard with Toor Dal.

Toor dal - 1 cup, wash and soak in warm water for 30 minutes.
Chard leaves - 1 bunch, roughly chopped (there are 5 or 6 big leaves in a bunch)

2 tomatoes, big - roughly choppped
1 onion, big - roughly chopped
4 green chillies, slit lengthwise
Turmeric - 1/2 tsp
Salt to taste
Water - 1 cup
Tamarind pulp - 2 tsp

Oil - 2 tsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Dired red chillies - 2, tear and deseed
Garlic cloves - 3, (chopped/minced)
Curry leaves - 1 sprig
Ghee - 2 tsp (optional)

  1. Pressure cook toor dal and chard with 1 cup water, tomatoes, onion, green chillies, turmeric & 1 tsp salt. Cook until soft or until 4 whistles.
  2. Once the pressure is released, remove the lid and turn the heat on. Add tamarind pulp and let any excess water evaporate. Turn the heat off.
  3. In a small saucepan, heat 2 tsp oil to do the seasoning.
  4. Add mustard seeds, cumin seeds, red chillies, garlic & curry leaves. Let fry for just 1/2 a minute and add this seasoning to the dal. Adjust salt and add 2 tsp ghee.
Serve with warm rice or can be had with roti/phulka.

Monday, March 24, 2008

Cauliflower - Kasuri Methi

Very simple preparation! I know, I say this for all the recipes, but they are truly simple! Aren't they?! J

Cauliflower florets - 5 cups
Onion - 1 medium, finely chopped
Kasuri methi - 2 tbsp
Red chillie powder (Paprika) - 1 tsp
Salt to taste
Cumin seeds - 1/2 tsp
Garlic cloves - 3 (slivered/chopped)
Curry leaves - 1 sprig
Garam masala powder - 1 tsp
Oil - 2 tbsp

  1. Heat oil in a wide skillet, do the seasoning of cumin seeds, garlic cloves, curry leaves.
  2. Immediately add finely chopped onion, saute until soft.
  3. Toss in the cauliflower florets, sprinkle salt & turmeric. Fry until cauliflower becomes tender.
  4. Add garam masala and red chillie powders, mix well. Sprinkle kasuri methi, turn the heat off.
 Good with rice or rotis.

Sunday, March 9, 2008

Sooji Halwa

As kids, we loved this sweet! Mom used to make quite often, for our evening tiffin. Now, I make it for my toddler son.

Sooji (Crema of wheat) - 1 cup, fine
Ghee - 4 tbsp
Cashews, Raisins - 2 tbsp
Milk - 3 cups
Sugar - 2 cups
Cardamom powder - 1 tsp

  1. Add 1 tbsp ghee in a wide skillet, roast cashews and raisins for a couple of minutes, remove and set aside.

  2. Add 1 tbsp ghee to the skillet, roast sooji until it turns into pale brown. Remove and set aside.
  • Boil 3 cups milk in a saucepan, add cashews and raisins. Lower heat and slowly add roasted sooji while stirring.
  • Add sugar, cardamom powder and 2 tbsp ghee. Mix well.
  • Turn the heat off when sooji soaks up all the liquid.
  • Adjust sugar and ghee as per your preference.
  • Sooji Halwa gets done in no time! Now, wasn't that easy?

    Thursday, March 6, 2008

    Bell Pepper Chutney/Pacchadi

    I had tried this chutney based on a very tempting Capsicum Pacchadi recipe from Sailusfood. Had used red bell pepper instead and made small additions - tomato and fresh coriander leaves, as I absolutely love those flavours! Pretty much followed Sailu's method with slight variations and the pacchadi was delicious!

    Red bell peppers - 2 big, roughly chopped
    Tomato - 1, roughly chopped
    Green chillies - 12, slit lengthwise (reduce for less heat)
    Coriander leaves - 1 cup
    Red onion - 1 big, thinly sliced
    Tamarind pulp - 4 tbsp
    Turmeric - 1/2 tsp
    Salt to taste
    Oil - 3 tbsp

    For seasoning/popu:
    Mustard seeds - 1/2 tsp
    Cumin seeds - 1/2 tsp
    Urad dal - 1 tbsp
    Chana dal - 1 tbsp
    Dried red chillies - 2
    Asafoetida/hing/inguva - 1/4 tsp
    Curry leaves - sprig

    1. Heat 1 tbsp oil in a wide skillet. Toss in chopped bell pepper, tomato and green chillies. Sprinkle little salt and saute for 8-10 minutes, on medium-high heat. Turn the heat off, add chopped coriander leaves
    2. Let cool and grind to a coarse paste, set aside
    3. In the same skillet, heat 2 tbsp oil. Add the seasoning/popu – mustard seeds first, when they crackle, add cumin seeds, urad dal, chana dal, red chillies, curry leaves, asafoetida.
    4. Fry lightly before adding the sliced onions. Sauté until translucent and then add the ground bell pepper paste. Add turmeric, tamarind pulp and adjust salt
    5. Fry for 15-20 minutes on medium heat, until any excess water is evaporated and you reach the desired consistency
    6. Serve with warm rice

    Wednesday, March 5, 2008

    Amaranth (Thotakura) - Masoor Dal

    Masoor Dal (Masara pappu / Red lentils) - 1 cup
    Thotakura (Amaranth) - 4 cups, roughly chopped
    Tomatoes - 2 medium, roughly chopped
    Onion - 1 medium, roughly chopped
    Green chillies - 4
    Turmeric - 1/2 tsp
    Salt to taste

    Amchur powder - 1 tsp
    Ghee - 2 tsp (optional)
    for seasoning /popu/tadka :
    Mustard seeds - 1/2 tsp
    Cumin seeds - 1/2 tsp
    Dried red chillies - 2, tear and deseed
    Garlic - 3 cloves, chopped
    Curry leaves - sprig

    1. Wash and soak masoor dal in 1 cup water, for 30 minutes.
    2. In a pressure cooker, add masoor dal, 1 cup water, sprinkle little turmeric and 1 tsp salt. Add thotakura, onion, tomatoes and green chillies.
    3. Pressure cook upto 3-4 whistles. Turn the heat off and let rest for 10-15 minutes
    4. Once the pressure is released, uncover, turn the heat on and add amchur powder (you may use tamarind pulp instead). Let excess liquid evaporate. Turn the heat off
    5. Heat oil a small saucepan, add the seasoning/popu ingredients, starting with mustard seeds. When they crackle, add cumin seeds, red chillies, garlic and curry leaves.
    6. Add the popu to dal mixture, adjust salt. Add 2 tsp ghee, for an enhanced tast
    Serve with warm rice