NOTE: Dry white peas is a very versatile pulse which tastes good cooked with potatoes or with mixed vegetables.On its own too made into ghuguni (recipe already given) or sundal is also a heathy and tasty option to have this in our meals. This is a semi dry dish.
U need:
Dry white peas: 1 cup
Mixed vegetables: 1 cup (choice is yours) chopped
Ginger julliene:2 tsp
Green chillies: 2 ( minced fine)
Channa masala powder: 1 tsp
Red chilli powder: 1 tsp
Cinnamon stick: 2
Cloves: 2
Cardamom pods: 3
Roasted jeera powder: 1/2 tsp
Tomato puree: 2 tsp
Salt to taste
Oil: 2 tablsp
Ghee: 1 tsp
Saunf: 1 tsp
Kala jeera: 1/2 tsp
METHOD:
1. Clean,and soak the dry peas for 2 hrs. Pressure cook with a little turmeric powder till just cooked.
2. Heat oil in a kadai. When hot add the saunf ,kala jeera,cinnamon stick,cloves and cardamom pods and sauté for 2 seconds.Add the minced green chillies.
3. Now add the chopped mixed vegetables and stir well on medium flame for 5 to 6 mins.
4.Add the red chilli powder,roasted jeera powder and stir.Cover with a lid and let the vegetables cook till semi cooked.
5. Add the drained ,cooked white peas keeping a little for garnishing. Add salt ,tomato purée and cover with a lid for 3 mins. on low flame Cook.
6. Remove lid.Add the ginger julienne, and stir well.Check whether the vegetables are cooked.Off the gas.
7.Heat ghee in a kadai. Add the channa masala powder ,toss well and add to the mixed curry.
8.Cover with a lid for 5 mins.Transfer to a serving bowl ,garnish with the balance cooked white peas serve hot with rotis.
NOTE: Bisi Bele Huli Anna a traditional dish from Karnataka where the use of traditional spices and copra enriches the dish and makes it delicious to eat.I have prepared this dish with a slight twist. Instead of copra I have used fresh coconut scraping fried it to a light brown colour along with curry leaves and powdered it with some jaggery .The dish tastes just yum!!!Try this version too.Since this dish has vegetables too all it needs is some fresh chips as side dish.
U need:
Mixed vegetables ( drumstick,red sweet pumpkin,brinjal,carrot,potato): 2 cups
Rice:1 cup
Toover dal :3/4th cup
Tamarind paste: 2 tsp
To fry in 2 tablsp ghee and grind to a fine powder:
Dhaniya seeds: 2 and 1/2 tsp
Black pepper corns: 1/2 tsp
Urad dal: 1tsp
Chana dal: 1 tsp
Cloves: 3
Turmeric powder: 1 tsp
Cinnamon stick: 2
Cardamom pods: 3
Red chillies: 4 or 5 ( as per individual taste)
Asefodita powder : 1/2 tsp
To lightly fry in 2 tsp ghee:
1/4 cup fresh coconut
2 tsp fresh curry leaves
Salt to taste
Jaggery: 1 tsp
Garnish:
Ghee: 2 tablsp
Broken cashews: 2 tsp
Mustard seeds: 1 tsp
METHOD:
1.
Wash rice and dal together and soak for 15 mins. Pressure cook in a pressure pan with turmeric powder till it is cooked well.
2. In a kadai add the mixed vegetables,2and 1/2 cups water,some salt and cook till the vegetables are semi cooked.
3. Grind to powder the golden fried coconut and curry leaves.Add the jaggery to it.Mix this powder to the spice powder already prepared.
4. Open the pressure cooker. Mash the dal and rice well.Add the semi cooked vegetables and simmer on low heat.Add salt to taste along with the tamarind paste.Add 1/2 cup water and continue simmering for few mins,stirring occasionally till the vegetable is cooked and blended well with dal and rice.
5. Add the spice,and coconut powder and mix well.If needed add another 1/2 cup water.Simmer for another 5 mins.Meanwhile in a small pan add 2 tablsp ghee.When hot add the cashews and toss well.Add the mustard seeds and pour this over the simmering beisi bele huli anna.
6. Cover with a lid for 15 mins.Now just before serving transfer to a serving bowl,add some more chopped curry leaves and serve piping hot with pappads or potato chips.
Bonn!!!!Appetite!!!!
NOTE: Lobia or Dry Karamani is one good source of protein. Available in red or white colour both are good,the red having a slightly more sweeter taste. This recipe is quick to make and can be had as an evening snack or as a side dish with rotis. Or better still make an Indian Enchiladas using this recipe as filling. I have used Haleem spice mix here.If you don't have it you can skip it and use Kitchen King.
U NEED:
Red lobia: 2 cups
Onion : 2
Ginger: 2" piece
Green chillies: 2 slit
Haleem spice mix : 2 tsp
Or Kitchen King powder: 1 tsp
Red chilli powder: 1 tsp
Garam masala powder: 1/2 tsp
Jaggery: 1 medium piece
Dhaniya jeera powder: 1 tsp
Kala jeera: 1/2 tsp
Salt to taste
Ghee: 2 tablsp
Coriander leaves minced: 3 tsp
METHOD:
1. Soak the red lobia in water for 3 hours. Pressure cook till done.
2. Finely chop onion and ginger.
3. Heat ghee in a kadai. When hot add the kala jeera. Sauté.Now add the minced onion and ginger and stir for 5 mins.
4. Add the Haleem spice powder or Kitchen King.Sprinkle some water and continue stirring.
5. Add red chilli powder,Garam masala and the jaggery and dhaniya-jeera powder.Add 1/2 cup water and stir well.Add salt.
6. Once the masala is cooked add the red lobia. Mix well and continue stirring till the curry is semi dry.
7. Add finely minced coriander leaves and serve hot as a snack or with hot rotis.
Bonn!!Appetite!!!!
NOTE: Dosa the eternal favourite all over the world is one dish which is versatile.We can have a variety of these fluffy/crispy pancakes with multiple combinations. One such is Uruli Dosa which my grandmother used to make whenever we used to visit her on holidays.So here I am sharing this super delicious dish with you.Point to note the dosa batter has to be fresh. Also the dosa is made in a kadai not the dosa pan.
U need:
Fresh Dosa batter: 3 cups
Grated ginger: 3 tsp
Finely minced green chillies: 2 tsp
Minced curry leaves: 2 tsp
Urad dal: 2 tsp
Channa dal: 2 tsp
Oil to make the dosas (preferableSesame Oil)
Deep bottomed kadai to make the dosas
Method:
1. Soak the two dals together for 10 mins.Drain the water and add to the dosa batter. Add all the other ingredients except the oil and lightly beat the batter.
2.Heat a deep bottomed kadai. When hot rub with a little sesame oil. Now take a ladle of the dosa batter and pour into the kadai swirling to a small circle(as seen in the picture above).
3.Pour 2 tsp of oil around the dosa and cook.Once the underside is cooked flip to the other side gently using a table spoon.Add another 2 to 3 tsp of oil and cook on medium heat till crisp and golden in colour on both sides.
4. Serve these uruli dosas with spicy coconut chutney.
For the coconut chutney:
Grind together to a smooth paste 1/2 cup grated coconut,2 tablsp roasted gram,5 to 6 green chillies,1 pod garlic(optional) .Heat a little oil in a small kadai.Add 1/2tsp mustard and 1/2 tsp
urad dal and pour over the chutney.
If you find the chutney too hot reduce the chillies.But if you like to this spicy chutney add more chillies along with a tsp of sesame oil over the chutney .It tastes YUM!!!!
NOTE:
Andhra food is generally spicy and delicious to eat.Their dal or Pappu is staple in their diet and made from a variety of vegetables added to toovar dal..Simple to cook the Pappu when mixed in hot rice with dollops of ghee and pappads is mouthwatering.
U need:
Toovar dal: 1 cup cleaned and soaked
Red tomatoes: 3 medium sized chopped fine
Green chillies slit: 3 minced fine
Garlic pods: 3 chopped fine
Red chillies: 2 broken
Onion: 1 medium diced fine
Ghee: 3 tabslp
Turmeric powder:1/2 tsp
Mustard seeds: 1/2 tsp
Jeera: 1/2 tsp
Curry leaves: few
Asefodita: 1/4 tsp
salt to taste
Method:
1. Wash toovar dal and pressure with 1 chopped tomato, turmeric powder,1 tsp of minced green chillies till soft and well cooked.Remove the cooked dal and pour this into a kadai and simmer on gas. Add salt.
2. Heat 2 tablsp ghee. When hot add asefodita,mustard seeds,jeera and broken red chillies and curry leaves. Sauté.Add the remaining green chillies and chopped tomatoes and continue cooking till the tomatoes are well cooked Pour this tadka into the simmering dal and continue to cook for another 7 to 8 mins.The dal has to be creamy in texture.
3.Transfer the dal into a serving bowl.Heat the remaining ghee. When hot add the minced garlic and sauté. Add finely diced onions the and stir well till the onion turns light pink.Pour this tadka into the dal,cover with a lid.
4.After 10 mins,remove the lid,garnish with some more green chillies(optional) and coriander leaves.
The spice from the dal comes from the green chillies.So please adjust the chillies to your taste.
NOTE: Chutneys of India. The variety we get in our country is vast. The Recipe I am going
write below is from my favourite city Calcutta.Here too this chutney is made in
different ways and I am giving one version.Sweet and spicy.
Served with hot moong dal khichidi &fried aubergines it is divine in taste!!!!
U need:
Ripe red tomatoes: 2oo gms clean and chopped fine
Dates : 1 cup (seedless) chopped fine
Raisins: 1/4 cup
Red chillies: 3
Kala jeera,jeera,methi seeds,mustards seed mix: 1 tsp( 5 spice mix)
Sugar: 3/4 cup
Red chilli powder: 1 tsp
Oil: 1 tablsp
Salt to taste
Method:
1. Heat oil in a kadai. When hot add the 5 spice mix and saute.Add broken red chillies and saute further.
2. Now add the chopped tomatoes and chopped dates.Stir well. Now add the raisins and cook on low heat for few mins till the tomatoes are slightly mashed. Now add the red chilli powder.
3. Add the sugar and cook till the it melts and simmer till the chutney starts to thicken.
4. Add salt and stir. Simmer for few mins. Switch off the gas.The chutney should be thick.
5. Cool and serve this chutney with khichdi.
Note: Instead of adding broken red chiilies directly you can lightly dry fry 2 red chillies, 1/2 tsp jeera and powder.Add this powder in the chutney ,stir well and serve.
Note: Alu Dum world famous Potato dish which is prepared differently in kitchens of India. In Calcutta itself this dish is prepared in different ways. I am giving you this recipe where Asefodita is added to give that extra zing.
Sugar can be adjusted to taste.
U need:
Medium sized potatoes: 200 gms
Onion: 1 medium minced very fine
Ginger: 2"piece peeled and minced very fine
Asefodita: 1/2 tsp
Slit green chillies: 2
Dhaniya-jeera powder: 2 tsp
Turmeric powder: 3/4 tsp
Jeera:1 tsp
Red chilli powder:1&1/2 tsp( deghi mirch powder is good)
Cloves:3
Cinnamon stick: 2 medium broken to two
Green cardamom: 3
Oil: 3 tablsp+2 tablsp to fry potatoes
Salt to taste
Sugar:3/4 tsp
Beaten curd: 2 tablsp
Coriander leaves: 2 tsp
Method:
1. Clean and pressure cook potatoes.Cool and peel skin.Cut into quarters.
2. Heat 2 tablsp oil and fry the potatoes till light brown.
3 In the same kadai add 3 tablsp oil. Add asefodita,jeera,cinnamon,cloves and cardamoms and slit green chillies.Saute for few sec.Now add the minced onions and continue frying.
4. Add the minced ginger. In a small bowl add the beaten curd.To this add the turmeric,red chilli powder and dhaniya -jeera powder.Mix well and add this to the frying onions.Continue cooking till the curd is absorbed and the masalas cooked well. Add the fried potatoes.Stir.
5. To this add salt and sugar and continue frying for another 5 to 6 mins.Add 1 &1/2 cups water and simmer gently.Add 1 tsp coriander leaves.Simmer till the gravy thickens.
6. Transfer the Alu Dum to a serving bowl.Garnish with coriander leaves and serve with rotis or khichdi.
Note: Chilli you can use Kashmiri chilli powder instead of deghi mirch.
