Evening Tiffin.
U need: Coconut flavour:
Ready made rice vermicelli/noodles : 1 packet
Coconut scraping: 3/4 cup
mustard seeds: 1 tsp
urad dal: 1 tsp
chana dal: 1/2 tsp
broken cashews: 2 tabslp
Curry leaves: 2 tsp
asefodita: 3/4 the tsp
Roasted white sesame seeds: 1 tsp
red chillies: 3 broken
salt to taste
oil: 2 tablsp
Another flavour:
Lemon rice noodles/vemecilli:
Juice of 1 big lemon or green lime
rasam powder: 1 tsp
mustard seeds: 1 tsp
urad dal: 1 tsp
curry leaves 2 tsp
roasted peanuts: 3 tsp
salt to taste
turmeric powder
asefodita powder: 1/2 tsp
oil: 2 tablsp
Method:
1. Cook the rice noodles/vermicelli as per instructions in the packet. Set aside on a flat plate.
2. For coconut flavour:
Heat oil in a frying pan.Roast the broken cashew,remove from oil and keep in a bowl. To the oil add mustard seeds,urad dal, broken red chillies,asefodita,chana dal,curry leaves,salt and saute well. Add the coconut scraping,sesame seeds and lightly fry for few mins. Switch off the gas.
3. Cool slightly and then add the cooked rice noodles/vermicelli and toss well. Garnish with roasted cashews.
4. Serve the coconut flavoured rice noodles/vermicelli as an evening tiffin or as early dinner with pappads and sambhar or curd curry( more kuzambhu).
For lemon flavour:
1.Heat oil in a frying pan.Add mustard seeds,roasted peanuts,curry leaves,urad dal,turmeric powder and saute well.To this add the cooked rice noodles/vemicilli and toss well .Add salt and rasam powder. Toss well.Switch off the gas. Pour the lemon juice and mix well.
2.Serve with chips or vadams.
Note: Simple to cook and health food this dish is very popular down south especially in Tamil nadu and Kerala.
Bonn!!! Appetite!!!!!
U need: For Pachadi:
Cauliflower: 1 medium size
Onion: 1 medium
ginger-garlic paste: 2 tsp
fresh curd: 1/4 cup beaten
cashew paste: 2 tablsp
turmeric powder: 1 tsp
green chillies: 3 slit
curry powder: 2 tsp (Shaan veg curry powder is good or any other brand veg masala powder)
Garam masala powder: 1 tsp
kasoori methi: 1 tsp
mustard seeds: 1 tsp
kala jeera: 1/2 tsp
Oil: 2 tabslp
salt to taste
For jeera rice:
Basmati rice: 2 cups soaked for 15 mins.
shah jeera: 1 tsp
cinnamon stick: 1
cloves:2
star anise: 1
cardamom: 2
sugar: 1/2 tsp
ghee: 2 tablsp
salt to taste
turmeric: 1/2 tsp
cashew and raisins to garnish
Method:
Pachadi:
1. Cut cauliflower into florets and par boil in water with some turmeric powder. Drain water and set aside.
2. Chop onions.Dry roast kasoori methi and crumble.
3. Heat oil in a frying pan. When hot add mustard seeds and kala jeera. Saute. Now add the chopped onion and continue stirring. Add ginger garlic paste. Saute well. Add green chillies.
4. Add the beaten curd and stir briskly on medium heat. Add curry powder,turmeric powder,garam masala and continue stirring till the masala is cooked and the curd is absorbed. sprinkle water if needed.
5. Add the par boiled cauliflower and toss well.Add salt and 1 cup water. Cover and cook till the vegetable is cooked. Add the cashew paste, and stir well . Cook till the pachadi is dry and the masala and cashew coats the vegetable well. Add the kasoori methi. and finely chopped coriander leaves.( cook on medium heat)
6. Transfer to a serving bowl.Serve hot with jeera pulao and Rajma saag( recipe already given in my blog)
Jeera Rice:
In a small pressure pan add ghee.When hot add the shah jeera, cinnamon,cloves,star anise and cardamom.Saute. Drain the soaked rice and add to the pan.Toss well.Add salt and sugar and turmeric powder. Now add 1 &1/2 cups water and pressure cook for just 1 whistle.
Open cooker and fluff the rice. Garnish with fried cashew and raisins .
Serve hot with cauliflower pachadi and rajma saag.
Note: Tasty and delicious to eat the cauliflower pachadi can be eaten with rotis too. Mash a bit and use as filling for sandwiches too Go ahead and try it at home!!!!!!!!!!
Bonn!!!!Appetite!!!!!!!!!!!
FULL MEAL:
U need: For Bhareeli bhindi:
Fresh medium or small sized ladies finger: 250 gms
Saunf: 1 tsp
coriander seeds: 2 tablsp
jeera: 2 tsp
amchur powder: 2 tsp
garam masala powder: 1 tsp
green chillies minced: 2 tsp
red chilli powder: 1 tsp
coconut scraping: 2 tsp
jaggery: 1 tsp
salt to taste
turmeric: 1/2 tsp
For Lucknawi dal:
Toover dal : 1 cup
milk: 1 cup
ginger paste: 1 tsp
green chillies minced: 1 tsp
tamarind paste: 1 tsp
red chiilies: 2
asefodita powder: 1/2 tsp
coriander leaves minced: 2 tsp
jeera: 1 tsp
kala jeera: 1/2 tsp
ghee: 2 tabslp
salt to taste
Method:
1. Clean and pat dry the bhindis. Cut the top and the tail. Make a slit in all the bhindis.
2. In a pan dry roast saunf,coriander seeds, jeera and dry grind to a coarse powder. Transfer to a bowl. Now grind coconut scrapings,jaggery,salt to a coarse powder and add to the dhaniya jeera saunf powder in the bowl.To this add the rest of the dry ingredients and mix well.
3. Stuff each bhindi with this ground dry mix .
4. Heat 3 tablsp oil in a frying pan.When hot lower the bhindis into it along with the balance masala and toss well.Sprinkle a little water,cover and cook on slow heat till the bhindis are done and are semi crisp.Keep checking the vegetables and sprinkle water if required to prevent the bhindis from sticking to the pan.
5. Transfer to a serving dish and serve hot with rotis or rice and toover dal.
Dal:
1. Clean wash dal well.Pressure cook dal with 1/2 cup milk,1/2 cup water,minced green chillies for 3 whistles.The dal should be of creamy consistency.
2. Heat ghee in a frying pan.When hot add jeera,kala jeera,red chillies asefodita and,ginger paste and saute well. Add the cooked creamy dal. Stir well. Add salt to taste.
3. Add the tamarind paste and the balance milk . Simmer well. Add the minced coriander leaves and simmer for another 2 mins.
4. Serve hot with rotis/rice and bhareeli bhindis.
Note : Scrumptious and tasty to eat. l Enjoy this wholesome satvik meal!!!!!!!!!!!!!!
Bonn!!!!!!!Appetite!!!!!!!!!!!!
U need:
For Chochori:
Palak saag: 1 bunch
White radish: 2
Pumpkin: 1/4 piece peeled and diced
Potato: 1 peeled and cut
mustard seeds: 2 tsp
green chillies: 3
turmeric powder: 1 tsp
bay leaf: 1
kala jeera: 1/4 tsp
saunf:1/4 tsp
mustard seeds: 1/4 tsp
jeera: 1/4 tsp
Methi seeds: 2 to 3
Mix all these and set aside.This is called panchporon.
For Dal:
Moong dal: 3/4 cup
turmeric powder: 1/2 tsp
kala jeera: 1/2 tsp
green chillies: 2
ginger grated: 2tsp
salt to taste
sugar: 1/2 tsp
coriander leaves minced: 2 tsp
oil: 2 tsp
Method:
1.Wash palak leaves and chop fine.Peel radish and dice.
2. Soak the mustard seeds in 1/2 cup water for 20 mins.Drain and grind to a smooth paste with a little water.
3. Heat 2 tablsp oil in a frying pan.When hot switch off the stove.Add bay leaf and the panchporon. Switch on the stove and saute . Add the vegetables ,turmeric powder ,except the palak and the green chillies. Saute once again.Cover and cook on medium heat till the vegetables are half cooked.
4. Remove the cove and stir well.Add the chopped palak,salt,green chillies and sugar.Cook covered for another few mins.
5. Once the vegetables are cooked add the ground mustard paste and stir well. Simmer for 2 mins. If you want you can add some coriander leaves.
6. Transfer the chochori to a serving bowl.Cover and set aside. Serve hot with rice and dal.
DAL:
1. In a pan dry roast the mung dal till light brown. Wash well.
2. In the pressure pan put the dal 1&1/2 cups water,grated ginger and turmeric and pressure cook.(2 whistles)
3.In a small pan add oil.Now add the kala jeera and saute.Open the cooker and add the sauteed kala jeera and stir well.Switch on the stove. Add salt,sugar,green chillies and if required 1 cup water.Simmer for 6 to 8 mins till the dal thickens and is cooked well. Add some minced coriander leaves.
4. Transfer to a serving bowl and serve with hot rice,chochori and tomato salad.
Note: A simple Bengali meal the chochori with its mustard flavour is a delicacy a medley of flavours of various vegetables. You can also add brinjal and broad beans if you like.
Mung dal is the staple dal in any Bengali meal.
Bonn!!!!!!!!Appetite!!!!!!!!!!!!!!!
