MASOOR DAL TADKA

INGREDIENTS:

Masoor dal -1 cup

Mustard seeds-1 tsp

Tomato - 1 

Onions- 1 cup

Turmeric powder-1/2 tsp

Cumin seeds(jeera)-1 tsp

Salt to taste

Curry leaves and coriander leaves

Green chillies - 3

Asafoetida

Ghee few tsps.

METHOD OF PREPARATION:

1) Boil dal with turmeric powder, 2 tsps of oil and tomato in pressure cooker for 4-5 whistles. Check whether the dal is well cooked and mash it well.

2) Heat oil in kadai. Add mustard seeds,cumin seeds. When it splutters, add finely chopped onion and garlic cloves. Saute it till becomes tender. Add curry leaves and Green chillies. 

3) Add dal to the it with salt and hing .Leave in medium flame for 5-10 mins.

Garnish it with a coriander leaves and ghee. 

Serve hot with rice and potato fry. 

 

MUSHROOM IN COCONUT MILK GRAVY

 

INGREDIENTS : 

Mushroom -- 200 gms 

Chilli powder -- 2 tsp 

Turmeric powder -- 1 tsp 

Garam masala -- 1 tsp 

Jeera -- 1 tsp 

Cloves- 2

Bay leaves - 3

Cinnamon sticks- 2 small

Phool - few

Annasi poo - 2

Salt to taste

To grind :

Onion -- 1 big

Tomatoes -- 1

METHOD OF PREPARATION : 

1. Heat oil in a pan. Once hot, add cloves, cinnamon sticks, bay leaves, annasi poo. When the flavour rules out, add grinded masala, coconut milk, salt and little water. Add in the chilli powder, garam masala, turmeric powder. 

2) Then, add chopped mushroom pieces. Cover with a lid and cook in slow flame till the oil separates . Garnish it with Coriander leaves.

Remove from the flame and serve hot with Parathas or Roti.

 

MIXED LEAVES DAL (Salad leaves Dal) WITH MASOOR DAL

INGREDIENTS :

Red Butterhead Lettuce, Red Chard, Ruby Red Chard, Baby Spinach - 300 gms

Tomato - 1 (medium)

Onion - 1 (medium)

Mustard,Cumin Seeds,Methi seeds - 1 tsp each

Chilli powder -1 tsp

Salt to taste

METHOD OF PREPARATION :

1) Pressure cook dal and tomato with a spoon of oil and pinch of turmeric powder for 5 whistles. Allow the steam to leave and leave it aside.

2) Meanwhile,heat oil in kadai.Once hot,add mustard,cumin, chillies and methi seeds.When it splutters,add chopped onion.Fry till golden brown.

3)  Add chopped leaves,sprinkle some water .Cover with a lid and wait till keerai is well cooked.

4) When the keerai is cooked, add dal to it. Mash dal and keerai together with Chilli powder and Salt to it. 

Serve hot with Rice or Roti.

PANEER BUTTER MASALA

INGREDIENTS : 

Paneer -- 200 gms 

Cashews --- 15 pieces 

Curry leaves 

Chilli powder -- 2 tsp 

Turmeric powder -- 1 tsp 

Garam masala -- 1 tsp 

Jeera -- 1 tsp 

Salt to taste

TO GRIND:

Onion -- 1 big

Tomatoes -- 3

Cloves- 2

Bay leaves - 1

Cinnamon sticks- 2 small

Annasi poo - 2

Cashews- 15 pieces

Heat oil in a pan. Once hot, add cloves, cinnamon sticks, bay leaves, annasi poo. When the flavour rules out, add in sliced onion and tomato with little water. Saute till tender and soft. Switch off the flame and allow it to cool down. 

METHOD OF PREPARATION : 

1) Mariante paneer pieces with a pinch of turmeric powder and a pinch of salt for 10 minutes . 

2) Then tawa fry them with little oil.

3) Heat Butter in a pan. Once hot and melted, add grinded masala ,salt and little water.

4) Then,add fried paneer pieces. Cover with a lid and cook in slow flame till the oil separates . Garnish with Corinader leaves. Serve hot with Roti.

 This goes to Viki Xavier's Sidedishes For Chapathi.

BUTTER MUSHROOM

INGREDIENTS : 

Mushroom -- 200 gms 

Chilli powder - 1 tsp

Garam masala powder - 1 tsp

Turmeric powder -- 1 tsp 

Kasturi methi-1 tsp

Fresh cream - 1 tbsp

Butter as required

Salt to taste

To grind:

Tomato --1 

Onion -- 1 

Ginger- small piece

Garlic - 5 cloves

Fennel seeds- 1 tsp

Kusa kusa- 1 tsp

METHOD OF PREPARATION : 

 1) Heat oil . Once hot,add the grinded  masala. Saute till the raw smell leaves.

2) Add chillipowder, turmeric powder, garam masala, kasturi methi and salt.

3) Add chopped mushroom. Cook gravy is thick. Finally mix cream to it.

CANNELLINI BEANS BROCCOLI STIR FRY

INGREDIENTS :

Cannellini Beans - 100 gms( Soak it overnight)

Broccoli - 1 flower

Garlic cloves - 6

Dried Red Chillies - 5

Onion - 1 red

Turmeric powder - 1 tsp

Salt to taste

To grind : Garlic and Red chillies without water

METHOD OF PREPARATION:

1. Pressure cook cannellini beans, drain the stock and keep aside. Meanwhile, clean the broccoli florets and keep it aside.

2. Heat oil in a pan. Once hot, saute onion till tender. Followed by the grinder masala, saute till the raw smell leaves. Add turmeric powder and Salt.

3) Then, add the broccoli florets and cook till it turns soft and roasted. Followed by cooked cannelloni beans and mix it well. Keep in flame for 5 minutes and remove them. Serve hot with Rice or Roti.

MIXED VEGETABLES KURMA

INGREDIENTS:

• Cauliflower florets - 1 cup
• Carrot - 2 big
• Potato -2 big
• Onion - 2; finely chopped 
• Coriander leaves 
• Kasturi methi - 1 tsp
• Salt to taste

To Grind:

• Tomato - 2
• Coconut pieces - 6
• Fennel Seeds - 1 tsp
• Coriander seeds - 1 tsp
• Green Chillies - 2 
• Ginger - a small piece
• Garlic - 3 cloves
• Chilli powder- 2 tsps 
• Turmeric powder - 1 tsp

 

METHOD OF PREPARATION:

1) Clean cauliflower florets in hot water with little turmeric powder and salt.Then, peel the skin of potatoes and carrots, chop them in cubes.

2) Heat oil in a kauai. Once hot, add the finely sliced onion and sauce till tender.

3) Then, add the grinder masala with little water and saute till the raw smell leaves.

4) Add Kasturi methi and salt to it. Bring it to boil.

5) Then add the vegetables, mix it well. Cook in slow flame till the vegetables are tender and the kurma leaves out oil.

6) Finally, garnish it with Coriander leaves. Serve hot with Roti.

BRUSSELS SPROUTS DAL

Brussels sprouts is a leafy vegetable like a miniature cabbages. They are rich in fiber, vitamins C and K, minerals, antioxidants and improve blood sugar control.

Now being winter in UK, Brussels sprouts are in season. They form a part of traditional British Christmas dinner.

Here comes a simple dal preparation with Brussels sprouts.

INGREDIENTS :

Brussels sprouts - 250 gas
Moong dal - 1/2 cup
Ghee - 1 tsp
Onion - 1 big ( finely chopped)
Tomato - 1 big ( finely chopped)
Green Chillies - 4
Sambar powder - 3 tips
Turmeric powder - 1 tsp
Salt to taste

For Tadka :

Jeera, Mustard, Methi seeds - 1 tsp
Few curry leaves and Coriander leaves.


METHOD OF PREPARATION :

1) Clean the sprouts and cut them in two halves. 

2) Heat a spoon of ghee in a pressure cooker. Once hot, roast the dal for few minutes till the flavour rules out. Add sufficient water, a tsp of Oil and turmeric powder. then pressure cook for 2 whistles and allow it to cool down. Don't over cook the moong dal, it will turn to be sticky and hard. 

3) Meanwhile, heat oil in a pan. Once hot, add mustard, jeera, methi, few curry leaves. When it pops out, add finely chopped onion and sauce till golden brown.

4) Followed by finely chopped tomato, sliced chillies and salt.

5) Add Sambar powder and sauce till the raw smell leaves.

6) Add Chopped Sprouts and sauce it for a minute. Add little water, cover with a lid and cook  in a slow flame till the vegetable is soft.

7) When the vegetable is cooked, add the boiled dal to it, add sufficient water for dal consistency. Add Asafoetida, cook for 5 minutes till the oil separates out. Garnish with chopped coriander leaves.

Serve hot with Rice.

PEAS POTATO MASALA

INGREDIENTS :

Peas - 1/4 cup
Potato - 2 big : Cubed
Onion - 1 big sliced
Tomato - 1 big sliced
Ginger-garlic paste - 1 tsp
Turmeric powder - 1/2 tsp
Salt to taste
Curry leaves
Chilli powder - 2 tsps
Dania powder/Corinader powder - 1 tsp
Garam masala - 1/2 tsp
Mustard and Jeera for tadka

METHOD OF PREPARATION :

1. Peel the skin of potatoes and chop them in cubes. Pressure cook it with peas for 3 whistles.

2. Heat oil in a pan. Add mustard and jeera. Once they pops out, add sliced onion and tomatoes with little salt. Saute till it softens.

3. Add the spice powders,ginger garlic paste and saute till the raw smell leaves , forming a thick gravy leaving oil out.

4. Finally, add peas and potato. Mix well and garnish with coriander leaves.

5. Serve hot with roti.

Potato Kurma

INGREDIENTS :

Potato - 150 gms
Chilli powder -  2 tsps
Coriander powder - 1 tsp
Salt to taste
Onion -  1 big finely sliced
Garam masala -  1tsp
Curry leaves

TO GRIND :

Green chillies - 2
Kuskus - 1 tsp
Fennel seeds - 1 tsp
Coconut - 3 pieces
Tomato - 1 small
Jeera - 1 tsp

METHOD OF PREPARATION :

1) Saute onion well in a pressure cooker with tbsp of oil .
2) Then add few curry leaves , followed by well cleaned and cubed potato to it .Saute for a minute.
3) Add the grinded masala to it with Chilli , coriander , garam masala powders with salt with little water.Mix it up well .Pressure cook for 3 whistles.  
4) Allow the steam to leave , open the lid and cook for few minutes in slow flame till the oil separates out.Garnish with corianader leaves.

Serve hot with Hot rice , Roti / Poori.

CAPSICUM GRAVY

INGREDIENTS :

Capsicum - 200 gms
Salt to taste
Coconut milk - 1/4 cup
Coriander leaves

FOR GRINDING :

Saute 1 finely sliced onion along with finely sliced well ripen tomato . Allow it to cool down . 
Then , blend them with 1 tsp of fennel seeds and 1/2 tsp of kus kus to a fine masala.

METHOD OF PREPARATION :

1) Saute finely sliced/cubed capsicum in 2 tbsps of oil till done .
2) Add grinded masala to it with salt,coconut milk and little water.
3) Bring it to boil and cook till oil separates out.
4) Garnish with coriander leaves and serve hot with Chapathi / Poori .

DRY FRUITS CURRY

A different yummy curry tried from Jagruti's space for Potluck party .....Click here for the recipe .

Linking it with Potluck Party 

MALAI KOFTA CURRY

INGEDIENTS :

For koftas:

Paneer/cottage cheese - 100 gms , grated

Potatoes ( boiled, peeled and grated) - 2 medium 

Red chili powder - ¼ tsp 

Cornflour -1 tbsp 

Garam masala - ¼ tsp 

Salt to taste

Badam milk mix - 1 tsp

For gravy:

Onions - 2 medium 

Ginger piece (grated and chopped ) - a small piece

Garlic cloves- 4-5 ( chopped roughly)

Tomato puree - 2 cups

Cashew paste -¼ cup

Red chili powder - ¾ tsp 

Garam masala - ¼ tsp

Water - 2 cups

Fresh cream - ¾  cup

Kasuri methi/dry fenugreek leaves - 1 tsp

Salt to taste

  

 Spices :

Bay leaf - 1 

Cinnamon - 1 

Black cardamom - 2

Green cardamom - 2

A pinch of mace

Cloves-2

To garnish:

Grated paneer/cheese - 1 tsp

Cream - 1 tsp

Coriander leaves - 2 tsps

METHOD OF PREPARATION :

1. Mix all the ingredients for kofta in a mixing bowl. Make 8-10 medium sized balls gently and keep them aside.
2. Heat oil in a pan.Meanwhile, take 2 tbsp of corn flour on a plate, and roll these koftas on the flour.
3. Deep fry the kofta balls till golden. Drain on a kitchen towel and keep aside. 
4. Now, heat oil in a pan , add all the whole spices and fry till the fragrance rules out.
5. Then add garlic and ginger pieces and fry them for half a minute. Add onion  and fry till it gets transparent. Turn off the flame and allow it to cool down.
6. Then blend this mixture into a mixer coarsely and pour this back into the pan. 
7. Switch on the flame, add the tomato puree to onion paste and cook for 4-5 minutes. Add turmeric powder, red chili powder, garam masala powder and mix well.
8. Cook covered for 7-10 minutes on medium flame and then uncovered for 3-4 minutes till the oil floats out.
9. Add cashew paste with water and bring it to boil, then simmer till the gravy thickens.
10. Now, simmer the flame and add cream gradually stirring the gravy. This step will ensure cream doesn’t curdle when added to the gravy. 
11. Finally, add crushed kasuri methi leaves and salt. Turn off the flame, gravy is ready to be served.

Serve hot with Roti / Naan.

Linking it with Snc - Feb by Nupur . Thank you dear for an awesome recipe.

PALAK PANEER

Tried this recipe from a tv show .
INGREDIENTS :

Spinach - 3 bunches
Paneer - 150 gms
Onion - 1 small
Cloves-2
Cinnamon sticks- 2
Biriyani leaves - 1 
Chilli flakes-1 tsp
Salt to taste

METHOD OF PREPARATION ;

1. Boil spinach for 2-3 minutes and grind them .Meanwhile ,marinate paneer with a pinch of turmeric powder and salt.
2.In a kadai ,heat  a spoon of oil . Once hot  add whole garam masala and saute for a minute .
3 .Then saute finely sliced onion till tender.
4. Then add panner and saute or few minutes.
5. Finally add grinded spinach with salt and chilli flakes.
6. Cook for 2 minutes and remove from the flame.

Serve hot wih Chapathi.


Linking it with Seasonal food event here .