Ugadi Recipes contd... Minapappu Vada/ Urad Dal Fritters

I made these Urad Dal Fritters also called Minapa Vadas in the evening on Ugadi day. These are bascially very simple vadas but, for a change I added chopped onions, green chillies, ginger, coriander and little jeera. So here's how to make them.

Serves 2-3
Cooking and Preparation Time 20-30 mins

Ingredients :

Urad Dal - 1 cup soaked for 6-8 hrs, then grinded without adding lot of water into a smooth paste
Red Onion - chopped 1 small
Green chillies - 2 chopped
Coriander - 1/2 cup chopped
Ginger - 1/2 inch chopped
Jeera - 1/4 tbsp
Salt to taste
Enough Oil fry deep frying

Method :

1. After grinding Urad dal / Minapappu add all the ingredients mentioned above except oil meant for frying.
2. Then mix everything well and try to beat the paste with your hand to aerate it. Doing this you will get nice fluffy and soft vadas.
3. On a aluminium foil put a golf ball sized paste, press it and make a hole in the middle. You can alternatively also press the ball in your hand by making hole in center or which ever way you are convinient with.
4. Slowly remove it with your hand and drop into hot oil and fry it till it is almost red.
5. Serve hot with your favorite chutney.

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Ugadi recipes - Pulihora and Poli/Obattu

 

Once again, I wish everyone a Very Happy Ugadi !! Puran Poli/Obattu/Bakshalu and Pulihora are some of the Ugadi recipes which are prepared on this festive day. Pulihora can be made in many varieties with lemons, tamarind, mangoes, coconut etc. The one I made is with tamarind pulp and is called Pulusu Pulihora/Tamarind Rice.For something sweet, I made Bakshalu which is made by stuffing the mixture of chana dal and jaggery powder in dough and shallow frying it.

For preparing Puran Poli you need to have lot of patience or else you may end up with a mess :D. Basically, the stuffing should be very dry then, think you are almost done.

So, here is the way how to make them.

Tamarind Rice/ Pulusu Pulihora

Serves 2-3
Cooking and Preparation Time - 30 mins (I generally make Pulusu or Tamarind Pulp 1 day before and keep because it gives a nice taste next day)

Ingredients :

Tamarind Water - 3 cups
Chana Dal - 1/4 cup
Peanuts - 1/4 cup
Cumin and Mustard Seeds - 1/2 tbsp each
Dry Red Chillies - 3
Green Chillies-3
Asafoetida - a pinch
Curry leaves - 10 approx
Turmeric powder - 1/2 tbsp
Salt to taste
Oil 2-3 tbsp

Method :

1.  Take a thick bottomed vessel, heat oil in it and add asafoetida, peanuts, chana dal to it.
2. When peanuts and dal are changing color add mustard, cumin seeds, turemric powder, red, green chillies and curry leaves.
3. Add salt and the tamarind water to it.
4. Keep it on medium heat and let the tamarind water become a thick paste stirring occassionally.
5. Let the paste cool and store it in the fridge or outside covered if you are preparing the pulihora the next day.
6. Cook 2 cups of basmati rice and mix it with the paste made.
7. Pulihora is ready :).

Puran Poli/Bakshalu/Obattu

Serves 4-5 approx
Cooking and Preparation Time - 20 mins for making 5-8 polis
(I prepared the stuffing, dough yesterday and stored it in the fridge)

Ingredients :

For the Stuffing you will need :

Jaggery made into rough powder - 1 - 1.5 cups
Chana Dal - 1 cup
Cardamom powder - 1/4 tbsp

Method  :

1. Wash the dal and pressure cook with sufficient quantity of water until one whistle. The dal cooked should not be broken and smust be slightly soft. Drain the water and place the dal on a dry cloth or tissue for almost 45 mins to 1 hr to make it dry.
2. Make a paste of the above mentioned cooked dry dal and powdered jaggery using a grinder/food processer along with cardamom powder.
3. The paste which we call Purnam should be dry and when made should come out as a firm ball.
4. If it is not dry and cannot be made into a ball cook it on medium to low heat for 10 mins approx stirring continously without burning it. Let it cool and then try to make the stuffing balls which you should be able to as the purnam becomes firm which is all we need to make the Polis.

To make the dough :

Maida/All purpose flour - 1 cup
Ghee - 1-2 tbsp
Water enough to knead

Method :

1. Make dough with sufficient quantity of water, ghee and keep it aside.

 To prepare the Polis :

 Ingredients :

 Dough Kneaded
 Purnam/Stuffing of Jaggery and Chana Dal
 Oil/Ghee for shallow frying
 Aluminium Foil/Plastic Sheet for rolling

Method :

1. Divide the dough and stuffing into marble sized balls and place them on a plate or paper (Step 1 in image).
2. Apply oil on the aluminium forl/plastic sheet and roll out the dough ball into a small round using a rolling pin or stretching it with your hand.
3. Now place the stuffing ball in the center of the rolled out dough and cover it by bringing the edges together.(Step 3 in image).
4. Grease your hands with few drops of oil and roll the ball with a rolling pin slowly starting at the edges and then towards the center making it into a thin and circular shape.(you can also press with hands instead of using a rolling pin).
5. Heat a non stick pan with 1/4 tbsp of oil/ghee and then place this rolled out poli removing it from the aluminium foil.
6. Fry with small quantity of ghee on both the sides and the Bakshams/Polis/Ubattu are ready to be served. 

 

 

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Lima Beans Curry and Ugadi Wishes to All

Lima beans are a very good source of cholesterol-lowering fiber, as are most other legumes. At first I was skeptical about their taste but, S convinced me to try and make whatever you feel like with it. I just fell in love with the taste and plan to incorporate it in our meals from now on :D. It was good with both rotis and rice :).

I made this curry using a pressure cooker (which is optional) with 2 whistles but, you can cook in a pan too. I personally feel when prepared in a pressure cooker it is so delicious. So, here goes the recipe.

Also, I wish everyone a Very Happy Ugadi.
  Have a Happy and Prosperous New Year.

 

Serves 2-3
Cooking and Preparation Time 20-25 mins

Ingredients :

Lima Beans 2.5 cups (frozen, can use canned or fresh too)
Onion - 1 medium-large finely chopped
Tomato - 1 big chopped
Coriander - 1/4 cup chopped
Cumin seeds - 1/4 tbsp
Asafoetida - a pinch
Turmeric powder - 1/4 tbsp
Chilli powder - 1/2 tbsp
Green chillies - 1
Ginger garlic paste - 1/4 tbsp
Garam masala - 1/4 tbsp (mine is home made by my mother and is very hot :D, so you can adjust your ones accordingly)
Coriander powder - 1/4 tbsp
Few curry leaves (optional)
Water 1 cup
Oil 2-3 tbsp

Method :

1. Heat oil in a pressure cooker(or pan) add cumin, chopped onions,green chilli, turmeric powder, ginger garlic paste and saute till onions gets fried.
2. Add chopped coriander, chilli powder, coriander powder, garam masala and saute.
3. Add chopped tomatoes,salt and saute.
4. When tomatoes are mushy add the lima beans and mix well.
5. Now add 1 cup of water and pressure cook for 1-2 whistles.
6. If you prefer thick gravy reduce the water content or cook for few more mins uncovered.
7. Serve hot with rice or rotis.

Okay then, see you all with some Ugadi dishes .....:D

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Cheesy Toasts

A quick, simple and easy to make breakfast for all ages of people. Have a glass of orange juice with it, you will be done :D.

Serves 2
Cooking and Preparation Time 15 mins

Ingredients :

Bread slices - 4 cut diagnolly into trianges making 8 pieces
Eggs - 2
Milk - 1/2 cup
Mozarella Cheese - 1/4 cup or more if you prefer
Green Chillies - 1 finely chopped (optional)
Coriander - 1/4 cup or less finely chopped
Black pepper - 1/4 tbsp
Salt to taste
Oil for Frying - 1-2 tbsp

Method :

1. Take a bowl and mix together everything.( except bread slices and oil meant for frying)
2. Now heat oil on a non stick pan, dip each slice of bread in the prepared mixture and place it on the pan.
3. Turn sides when fried on each side.
4. Serve hot as breakfast with a glass of your favorite juice.

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Cauliflower with Coconut Milk Gravy

Enjoy this simple and delicious Cauliflower curry with coconut milk and spices, which I made yesterday for our dinner.

Serves 2
Cooking and Preparation Time 20-25 mins

Ingredients :

1/2 Cauliflower- broken into florets
1/4 cup Coriander chopped
Coconut milk -1/2 cup
Juice of 1/2 lemon
Lemon wedges, to serve

1 tbsp gram flour/besan
1/2 cup water
1 tbsp chilli powder
1tbsp coriander powder
1 tbsp ground cumin
1 tbsp mustard powder ( I didnt have it so excluded, but you can add)
1 tbsp turmeric powder
salt to taste
2-3 tbsp - Oil

Method :

1. In a small bowl put besan/gram flour and stir enough of the water to make a smooth paste. Add the chilli, coriander, cumin, mustard, turmeric powders and salt. Add the remaining water and keep mixing to blend all the ingredients well.
2. Heat oil in a frying pan, add curry leaves and cumin seeds. Add the spice paste and simmer for about 5 mins. If the sauce has become too thick , add little water.
3. Add the cauliflower, coconut milk and coriander leaves. Bring to boil, reduce heat, cover and cook until the cauiliflower is tender but crunchy. Cook longer if you prefer. Add lemon juice, mix well and serve hot with lime wedged.

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Bobarla Kura/Black Eyed Peas Curry

I have been postponing to publish this recipe from few days now. After getting glued to so many recipes from my friend's blogs I tried making black eyed peas curry too. I simply used Rajmah Masala and it came out well. S and me liked it very much. Its goes well with rotis and  with rice I am yet to try :).

Serves - 2-3 people
Cooking and Preparation Time - 20-30 mins

Ingredients :

Black eyed peas - 1.5 cup ( Soak them in sufficient amount of water for 5-6 hrs and pressure cook for 5-10 mins( 1 whistle is enough) till they become tender)
Onion -  1 small finely chopped
Green chillies - 2 slit
Tomato - 1 chopped
Coriander  - 1/4 cup chopped
Any brand Rajmah Masala - 1 tbsp ( I used MDH)
Cumin seeds - 1/4 tbsp
Turmeric powder 1.4 tbsp
Chilli powder - 1/2 tbsp
Oil 2-3 tbsp

 

Method :

1. Heat oil in a non stick pan, add cumin, chopped onions, green chillies, turmeric powder, ginger garlic paste and saute.
2. Then add chilli powder, rajmah masala, coriander, chopped tomatoes, salt and saute well.
3. When tomatoes become mushy add the black eyes peas and saute well.
4. Add 1/2 cup of water if you want gravy  and cook on medium heat for 5-10 mins.
5. Garnish with lemon wedges and sliced onions.
6. Serve hot with rotis or bread or rice.

Okay then , have a nice and wonderful weekend all of you :).

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Jai Ho - Samosa Chaat :)

I was planning to make Alu Chat sometime on weekend and was purchasing Sev from the Indian grocery store. But, then I saw them selling fresh samosas which made me change my mind to make Alu Chat instead :). All I did is to make the masala using canned Garbanzo/Chana Dal and it was ready for, you know what ? :D. I dont know exactly how Alu Chat is prepared, but I made my version by whatever I felt like doing :). We had a nice time having it and I hope you all will try it too.

Serves 2 people
Cooking and Preparation Time - 20-30 mins

For the Masala

Ingredients :

Samosas - 3 (brought 4, cldnt resist so had one :D)
Kabuli Chana/Garbanzo Beans - 1.5 cups canned (If using fresh ones soak 1 cup in water overnight and cook for 30-45 mins approx)
Onion - 1 small finely chopped
Coriander - 1/4 cup finely chopped
Chat Masala - 1 1/2 tbsp( I used MDH brand)
Turmeric powder - 1/4 tbsp
Chilli powder - 1/2 tbsp
Tomato - 1 small chopped
Jeera/Cumin seeds - 1/4 tbsp
Ginger Garlic paste - 1/4 tbsp
Oil 2-3 tbsp

For Garnishing on Chat you will need ( for 2 people)

Yogurt - 2 tbsp
Coriander Chutney - 1 tbsp
Tamarind Chutney - 1tbsp
Sev - store brought any brand - 1.5 cup
Red Onion - 1/2 small finely chopped
Lemon juice - 1/2 tbsp

Method :

1. Heat oil in a non stick pan, add jeeera, chopped onions, coriander, turmeric powder, ginger garlic paste and saute.
2. Add chilli powder, chopped tomatoes,salt and chat masala.
3. When tomatoes are mushy add the Garbanzo beans and cook covered until the Masala thickens and then keep it aside.
4. Then microwave or heat the samosas for few mins (5-10 mins) on a non stick pan.
5. After that, mash the samosa with a spatula or spoon.Then add the Masala to it and mix.
6. When serving, in plate add the above mixture and on top of it add tarmarind chutney(1/2 tbsp), coriander chutney(1/2 tbsp), yogurt (1 tbsp for each serving) and lemon juice(1/2 tbsp).
7. Sprinkle finely chopped red onions and sev.
8. Garnish with chopped coriander and serve hot.

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Dinner on a lazy day....Vegetable Pulao, Fried Eggs and Raita

On Friday, I wasn't really feeling like cooking, leave alone trying new recipes :). Then, all I knew was to cook some rice, boil eggs and make some raita. I must say whenever we make big preparations to make a complicated curry or something that needs more effort it usually turns out okay but, things made in a hurry or when we feel lazy tend to be delicious.

So, I finally made Veggie Pulao with some mixed veggies medley( it had cauliflower florets, broccoli, yellow carrots and baby carrots), fried some boiled eggs with a spicy paste/mixture and raita. It was a nice delicious dinner with no extra effort and still continuing to be lazy :).

For Veggie Pulao
Serves 2-3
Cooking and Preparation Time 20-30 mins

Ingredients :

Basmati Rice - 2 cups (cook with 1.5 cups of water for each cup)
Frozen vegetable medley or Fresh veggies of your choice - 3 cups
Tomatoes - 1.5 -2 choppedOnion - 1 medium
Cinanmom - 1/2 inch
Cardamom - 1-2Cloves - 2-3
Bay Leaf - 1
Garam Masala - 1/2 tbsp or less
Coriander chopped - 1/4 cup
Ginger Garlic paste - 1/4 tbsp
Chilli powder - 1/2 tbsp or less
Turmeric powder - 1/4 tbsp
Oil - 2-3 tbsp

Method :

1. Cook the rice and keep aside. Heat oil in a non stick pan, add cloves, cardamom, bay leaf, cinamom and saute.
2. Then add finely chopped onions, turmeric powder, ginger garlic paste and saute.
3. Add the chilli powder, garam masala, frozen veggies, coriander and salt.
4. Cook covered for few mins until the veggies are slightly cooked then add chopped tomatoes and cook.
5. When they become mushy and oil starts coming out of the veggies stop the heat.
6. Now add boiled rice and mix well. Then, cook covered on low heat for some 10 mins wihtout burning the base.
7. When the rice absorbs all the water from the veggies and becomes nice and dry it is ready.
8. Serve hot with raita along with your favorite curry.

Spicy Egg Fry
Serves 2 -3 people

Cooking and Preparation Time - 15-20 mins

Ingredients :

White Eggs - 4-5 boiled ( cut into halves)
Ginger Garlic paste - 1/2 tbspSalt to taste
Chilli powder - 1/4 tbsp
Turmeric powder - 1/4 tbsp optional
Oil to shallow fry
Small qty of water to make a thick paste

Method :

1. Cut the boiled eggs as you like and keep aside to prepare the spicy paste.
2. In a small cup, add ginger garlic paste, chilli powder, turmeric powder(optional), small qty of water, salt and mix together to form a paste.
3. Appy this paste onto the egg pieces and shallow fry them in a non stick pan slowly turning each side.
4. When they are fried they are done.
5. Serve hot with rice or as a side dish.

Raita
Serves 2-3 people
Preparation Time - 5-10 mins

Ingredients :

Yogurt - 2-3 cups
Cucumber - 1/2 grated
Carrots - 1/4 cup grated (optional)
Tomato - 1/4 finely chopped
Salt and Sugar - 1/4 tbsp
Coriander finely chopped for garnishing - 1/4 cup

Method :

1. Mix together in a bowl everything and the Raita is ready to be served along with rice.

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Upma with Wheat Semolina

 

Whenever I feel like making Upma, S asks me is it the wheat one? :) I like the Upma with fine sooji and he likes it with cracked wheat. You can guess what I make it with .......obviously with cracked wheat huh......;)

Its very simple and easy to make so, mix and match with whatever veggies you have.

Serves - 2 people
Cooking and Preparation Time -20 mins approx

Ingredients :

Cracked Wheat - 1 cup
Onion  - 1 medium finely chopped
Carrots - 1/2 cup chopped ( also can add peas, corn etc)
Tomato - 1 chopped
Green chillies - 2 slit
Coriander - 1/4 cup chopped
Few Mint leaves (optional)
Ginger - 1/2 inch chopped (optional)
Few curry leaves
Urad Dal or Chana Dal - 1 tbsp
Cumin, Mustard seeds - 1/4 tbsp
Peanuts - 1/4 cup
Turmeric powder - 1/4 tbsp optional
Oil - 2-3 tbsp
Water - 2 cups approx

 

Method :

1. Heat oil in a pan, add peanuts, chana dal, cumin, mustard seeds. Once, peanuts, chana dal turns slightly red color and the mustard starts to splutter add chopped onions, carrots, turmeric powder, ginger, curry leaves, chopped coriander, green chillies, mint leaves and saute.
2. Add tomato, salt and saute.
3. When tomatoes become mushy add water and bring it boil.
4. When water starts boiling, add the cracked wheat and cook covered until all the water evaporates and the Upma is ready.
5. Upma can be served hot with chutney or pickle.

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Bhindi Masala Stir Fry

After seeing Madhu's Bhindi recipe, I thought let me make Bhindi for lunch :) and it came out well. The recipe is simple and easy to make. From childhood, I have been a crazy fan of Okra and Ivy Gourd and  prefer to have lot of curry with rotis or rice so, dont be surprised by the quantity of Okra I mentioned and you can adjust it accordingly.

Vishu's Tip :

• Wash Okra and pat dry with a tisuue or cloth and keep it aside for sometime.
• Some dont like Okra because they feel it becomes sticky when they start to cook. For this, try to add anything sour in your recipe be it tomatoes, mango powder or tamarind.

Serves 2-3
Cooking and Preparation Time - 20-30 mins

Ingredients:

Okra/Bhindi/Ladies Finger - 4-5 cups approx cut vertically
Onion - 1 Large sliced
Few curry leaves
Chopped Coriander - 1/4 cup
Ginger chopped - 1/2 inch
Cumin seeds - 1 tbsp
Chilli powder - 1/2 tbsp
Turmeric powder - 1/4 tbsp
Mango powder/Amchur powder - 1/2 tbsp (increase or decrease as you like it)
Salt to taste

Method :

1. Heat oil in a non stick pan add cumin, sliced onions, ginger, turmeric powder , few curry leaves, chopped coriander and fry.
2. Add chilli powder, salt, mango powder and saute.
3. Then add cut Okra and saute well.
4. Cook it for 15 mins approx and the stir fry is ready.
5. Serve hot with rotis or rice.

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My First Bread - Banana Bread

 

This is my first attempt on making a bread and I thought what better way to use those ripe bananas lying in the fruit basket. I thoroughly enjoyed the whole process of making it and would try more and more types of breads from my blogger friends now onwards.

Serves 4-5 people approx
Preparation and Cooking Time - 1 hr - 1.5 hrs

Ingredients :

All Purpose Flour - 2 cups
Bananas - 2-3
Sugar - 3/4 cup
Salt - 1/4 tbsp
Vanilla - 2 tbsp
Baking Soda -  1 tbsp
Baking powder - 1/2 tbsp
Oil - 3/4 cup
Eggs - 2

Method :

1. Mix together in a bowl mashed bananas, flour, sugar, salt, vanilla, baking powder, baking soda and eggs.
2. Preheat the oven to 325 C. Grease a bread loaf pan and pour the mixture made into it.
3. Now bake it for 70 mins. Check if it done with a tooth pick. If it comes out clean, then the bread it ready.
4. Remove it and  place it on a cooling rack . Once cooled turn it and slice it.
5. Banana bread it ready serve.

 

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Chicken Curry Hyderabadi Style

This is my second posting in the non- vegetarian recipes section and I have been very eager to post it as soon as I can :). Its a very nice Chicken recipe and can be served with rice or roti. The ingredients used for dry powder will form a nice thick gravy making it more delicious. So, here goes the recipe of Hyderabadi Chicken Curry.

Serves 2-3 people
Preparation and Cooking Time 20-30 mins

Marinate the Chicken with turmeric powder(1/4 tbsp), chilli powder(1/4 tbsp) and ginger garlic paste (1/4 tbsp) before cooking - 10-15 mins.

Ingredients :

Chicken cut into medium sized pieces - 1 lb
Onion finely chopped - 1 medium to large
Green Chillies - 2 slit vertically
Chopped Corainder - 1/2 cup
Ginger garlic paste - 1/2 tbsp
Oil - 4 tbsp
Salt according to taste
Turmeric powder - 1/4 tbsp
Chilli powder - 1/2 tbsp
Garam Masala - 1/4 tbsp

Fry without burning and make dry powder out of these ingredients :

Dhanyalu/Coriander seeds -1/2 tbsp
Dry Coconut piece - 1/4
Poppy Seeds/Gusgasalu - 1 tbsp
Whole Garam Masala ( Shahi Jeera(1/4 tbsp), Patta/Cinanamom (1/2 inch), Elaichi/Cardamom(1), PepperCorns(few))
Cashews 5-8

Method :

1. Heat oil in a pressure cooker add shahi jeera, patta or cinanmom, chopped onions, green chillies, chopped coriander, turmeric powder, ginger garlic powder and fry till onions change color.
2. Now add chilli powder, garam masala, salt and mix.
3. Then add the marinated chicken, dry powder and mix well.
4. Once water starts coming out of chicken add very little water according to the consistency of gravy you like and pressure cook it for 1 or 2 whistles and not more (as chicken cooks faster).
5. The Hyderabadi Chicken curry is ready and can be served hot with rice or roti.

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Egg Pulusu/ Boiled Eggs in tamarind gravy

Whenever tired of having same old omlettes and boiled eggs then, I prepare Pulusu using eggs. Its basically a tamarind based gravy with boiled eggs in it. Its usually served in combination with Mudda Pappu(or Plain Dal) and  tastes wonderful. The secret ingredient which makes this recipe delicious is crushing the garlic flake, cumin, fenugreek seeds together and adding it when the tamarind gravy is boiling. So, lets get started with the recipe :).

Serves - 2 people
Preparation and Cooking Time - 20 mins approx

Ingredients:

Boiled Eggs - 3
Onion - 1 large finely chopped
Green chillies - 2 slit vertically
Few curry leaves
Coriander leaves - 1/4 cup finely chopped
Ginger Garlic paste - 1/2 tbsp
Fenugreek seeds - 1/4 tbsp
Cumin seeds - 1/4 tbsp
Turmeric powder - 1/4 tbsp
Chilli powder - 1/2 tbsp or according to your spice levels.
Garlic flakes(1) and Fenugreek+Cumin (1/2 tbsp dry roast) - roughly crush them together
Tamarind water - 2 cups
Salt to taste
Oil - 2-3 tbsp

Method :

1. Heat oil in a pan, add cumin, fenugreek seeds, chopped onions, curry leaves, green chillies, turmeric powder and fry.
2. Add ginger garlic paste, chilli powder,salt, chopped coriander and saute.
3. Add tamarind juice to it, let it come to a boil and then add garlic+cumin+fenugreek crushed and cook on medium heat till the gravy becomes thick.
4. Now add the boiled eggs(either each cut into 2 halves or as a whole) and cook on low heat for few more mins.
5. Garnish with coriander and  Egg Pulusu is ready to serve.
6. Serve with Mudda Pappu or Plain Dal.

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Tomato Dal and Capsicum Fry

For today's lunch, I made Capsicum Fry and Tomato Dal. I used Idli powder or podi which I brought it from India on my last visit. My sister's MIL has made ginger pickle and this podi for me with so much love and patience :). My friend Madhu has recently posted an article on how to make the powders/podis and they are mindblowing. You can check them on her site. These powders/podis are very useful in everyday's curries and taste like heaven. So here is how to make the simple Tomato Dal and Caps curry.

I have carefully preserved the podi in a zip lock bag:).

I am sending this entry Tomato Dal to Sanghi's Tomato Event.

And look at this tomato doesn't it look like Lord Ganesha :).

 

Tomato Dal

Serves - 2-3 people
Cooking and Preparation Time - 20-30 mins

Ingredients:

Kandhi Pappu/Toor Dal - 1/2 cup
Chana Dal - 1 tbsp optional
Onions - 1 small finely chopped
Tomatoes - 3 each cut into 2-3 pieces
Green Chillies - 2
Chilli powder-1/2 tbsp or according to your spice levels
Turmeric powder - 1/4 tbsp
Asafoetida -  a pinch
Few curry leaves
Mustard seeds - 1/4 tbsp
Cumin seeds - 1/4 tbsp
Dry Red chillies - 2
Tamarind water - 1/2 cup
Water 1.5-2 cups
Salt to taste
Oil - 2-3 tbsp

Method :

1. Wash the dals properly and pressure cook along with enough water, turmeric powder, tomatoes, a pinch of salt and drop of oil then keep aside.
2. Heat oil in a pan, add asafoetida, mustard seeds, cumin seeds, red chillies. When they start to splutter add chopped onions, curry leaves, green chillies and fry.
3. Now add chilli powder and tamarind water and bring to a boil.
4. Add the cooked dal and mix well.
5. Cook for 5-10 mins on medium heat and the dal is ready.
6. Serve hot with rice and your favorite curry with papads.

Capsicum Curry

Serves - 2 people
Preparation Time - 15 mins approx

Ingredients :

Capsicums - 2 cut into small pieces
Onion - 1 small finely chopped
Green chillies - 1
Few curry leaves
Coriander chopped - 1/4 cup
Urad Dal or Chana Dal - 1/4 tbsp
Mustard seeds - 1/4 tbsp
Cumin seeds - 1/4 tbsp
Turmeric powder - 1/4 tbsp
Chilli powder - 1/4 tbsp or less because Idli powder will make up the rest
Salt to taste
Oil - 2 tbsp

Method :

1. Heat oil in a nonstick pan , add chana or urad dal , mustard seeds, cumin seeds, curry leaves. When they start to splutter add chopped onions, green chillies, turmeric powder, chilli powder and saute.
2. Add Capsicum pieces, salt (less since Idli powder already has salt) and saute well.
3. Cook covered for approx 10 mins and the curry will be done.
4. Now turn off heat, add Idli powder and mix well.
5. Serve hot with rice or rotis.

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Chicken Biryani

 

Chicken Biryani is a dish where the rice is cooked separately from the chicken. It consists of different spices , basmati rice and chicken. It may be served with Boiled eggs, Aubergine/Brinjal Masala Curry or Raita.

I am sending this recipe to Blogger Aid for their cook book so, I am not revealing the recipe here :). It is my pleasure to be a part of such an event and thank Ivy, Valerie for what they are doing.

 

 

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