Indian cooking

2009-01-09T21:16:00.000-06:00

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Aratikaya Vepudu

2009-01-06T21:01:00.000-06:00

Ingredients

2 cups chopped plantain pieces ( aratikaya mukkalu)
1 onion chopped
pinch of turmuric
salt
lemon juice

3 tbs oil
1 tsp cumin seeds and musturd seeds
2 dry red chillis

For masala

2 tbs dry coconut powder
3 garlic cloves
1 tsp coriander powder
1 tsp chilli powder

Grind all the masala ingredinets to a fine powder

Method
.
Heat oil in a pan add cumin seeds , musturd seeds ,dry red chillis then add onions sautee for 2 min
.
Now add plantain pieces , turmuric and salt , mix everything , cover and cook on a low flame until plantain pieces become soft
.
Finally sprinkle masala powder ,mix well and sautee for 2 to 3 min
.
Add lemon juice ( juice of 1/2 lemon)
.
Done
.
Serve hot with roti

Moong Biryani

2009-01-01T13:45:00.000-06:00

INGREDIENTS

2 cups of basmathi rice
1 cup whole moong ( green gram)
1 onion (sliced)
4 green chillis ( slit lengh wise)
1 cup tomatoes (chopped)
1 tbs ginger garlic paste
2 cardamom pods , cloves and cinnamon
1 tbs biryani masala ( store bought) or ( 1 tsp cumin powder + 1 tsp coriander powder )
1 tsp garam masala powder
handfull of cilantro
3 tbs oil

For layering

3 tbs ghee
3 tbs fried cashews and raisins
1 onion ( sliced and fried in oil until golden)
1/4 cup safforn milk ( pinch of saffron soaked in warm water)

METHOD

Soak moong dal 5 to 6 hours and boil in salted water until tender ( u can preassure cook for 2 wistles)

Wash rice and soak for 30 min

Heat oil in a pan add cardamom pods , cinnamon and cloves , then add onions , green chillis and sprinkle salt

Once the onions are brown , add cilantro fry for a min then add chopped tomatoes , mix everything ,cover and cook on medium flame for 10 min ,

Now add biryani masala , to the above tomato mixture , mix well and add boiled moong

Add 2 cups of water allow to cook on medium flame, then sprinkle garam masala and keep aside

Mean while cook basmathi rice in 10 cups of salted hot water until 50 % done , drain water and keep aside

Take a baking bish , make a layers of rice , moong masala , ghee , fried onions , cashews , raisins and saffron milk

Cover and bake on 350 for 30 min

Done

Adding ghee is very important ,because there is no any fat in moong

Best Of 2008

2008-12-25T12:05:00.000-06:00

Pesarapappu Vadalu ( Moongdal Vada) Pesarattu with Allam pacchadhi

Senaga pappu vadalu

Shahi Tukda

Vadappa ( thin and crispy rice flour roti )

Guthi Vankaya Vepudu ( eggplant fry)

Egg Biryani

Chicken keema

Barvan Bhindi ( Stuffed okra)

Malabar Chicken Curry ( kerala style)

Jeera Aloo

Egg Paratha

Potato fry ( simple and melt in mouth)

2008-12-23T07:48:00.001-06:00

INGREDINTS

3 potatoes (russet potatoes work well for this recipe)

1 onion ( chopped)

2 to 3 garlic cloves ( chopped)

3 tbs oil

1 tsp cumin seeds and musturd seeds

1/2 tsp turmuric powder

1 tsp chilli powder

1 tsp coriander powder

cilantro

salt

METHOD

Boil potatoes until fork tender with a pinch of salt , peel and squeeze with your hands ,so that half mashed and half chunkey

Heat oil in apan ,add cumin seeds , musturd seeds and chopped onions , sautee until onions are soft , then add garlic and cilantro , fry for 1 more min

Now add sqeezes potatoes ,Mix well and fry on low flame for 5min

Sprinkle salt , turmuric , redchilli powder and coriander powder ( mix gently so that potatoes are not mashed completely)

Fry on low flame until golden on one side ( make sure not to burn potatoes)

DONE

Serve hot , with chapathi , puri ,paratha

Cut Mirch

2008-12-18T08:07:00.002-06:00

INGREDIENTS

10 mirchi bajjis ( chopped in to bite size pieces)
1 cup chopped onions
juice of 1 lemon
cilantro
oil for deep fry

To make masala powder ( pappula podi)

1/2 cup roasted chana dal ( pappulu)
1tsp red chilli powder

1 tsp cumin seeds
2 garlic cloves
salt

Grind all the masala ingredients in to a fine powder and keep aside

METHOD
.
Heat oil in a wide pan for deep frying , fry chopped mirchi bajjis on medium flame until golden and crisp , drain on paper towel
.
Add chopped onions , masala powder ( pappula podi) , lemon juice and cilantro
.
Mix well and serve hot

Vegetable Biryani

2008-12-12T20:22:00.003-06:00

INGREDIENTS

2 cups of mixed veggis ( potatoes , carrots , greenpeas, beans, califlower )
2 cups basmathi rice

1 onion ( sliced)
1/2 cup tomato puree ( use canned puree to get the good colour to biryani)
2 tsp ginger and garlic paste
6 to 7 green chillis ( slit)
cilantro ( handfull)
mint (optional)

4 cloves
4 cardamom
2 inch cinnamon stick

1 tsp cumin powder
1 tsp coriander powder
1 tsp chilli powder
1 tsp garam masala powder

6 tbs oil
2 tbs ghee

1/4 cup cashews (grind to a smooth paste )
pinch of safforn ( soaked in 1/4 cup warm milk)

1 tsp Garam masala for sprinkling in layers

METHOD
.
Wash and Soak rice for 20 min , Cook 2 cups of rice with 3-1/2 cups of water and 1 tsp of salt
.
Chop all the veggies in to big pieces
.
Heat oil in a pan , add cloves , cardamom , cinnamon then add sliced onions , sprinkle salt
and cook on low flame until onions are brown
.
Now add green chillis and cilantro fry for a min , and add tomato puree , cumin powder , coriander powder , red chilli powder mix everything and cook on low flame for 5 min
.
Then Add chopped veggies , cover and cook on low flame for 10 min or until veggies are soft
.
Now add cashew paste and garam masala powder mix everything and cook for another 5 min , and turn off the stove
.
Take a baking dish , add a layer of veggi mixture ,top it with rice , ghee and garam masala , again add remaining veggi mixture ,top it with remaining rice , ghee ,garam masala and saffron milk
.
Cover with tight lid or foil ,bake on a preheated 350 oven for 30 min
.
Done , serve hot

Cheesy Tortellini

2008-12-10T22:37:00.000-06:00

INGREDIENTS

1 pound tortellini ( store bought)

FOR SAUCE

1/2 stick butter
2 tbs all purpose flour
1/4 cup parmesan cheese
1/4 cup mozzarella cheese
1-1/2 cup milk
pinch of black pepper powder and salt

1/4 cup mix of both cheeses for topping ( mozzarella + parmesan)

METHOD

Cook tortellini according to package directions , and keep aside

Boil milk in a sauce pan and keep aside

Melt butter on low heat , add flour , mix well and cook until raw smell of flour gone may be a min or 2

( make sure not to brown the flour )

Wisk hot milk in to flour and butter mixture with out any lumps

Now add both the cheeses and melt on low flame until sauce is thick ( u can add more milk if the sauce is too thick)

Add a pinch of pepper powder and salt , mix well

Preheat oven to 350

Place cooked tortellini in a baking tray , pour cheese sauce over pasta , sprinkle

remaining cheeses and bake for 20 min or until golden on top

Done

Gongura Pacchadi

2008-12-09T09:37:00.000-06:00

INGREDIENTS

2 cups gongura leaves
1 small lemon size tamarind
1/2 onion chopped
salt

1 tbs oil
4 dry red chillis
1 tbs coriander seeds
1 tbs cumin seeds
1/2 tsp methi seeds

3tbs oil
1 tbs chanadal
1 tbs urad dal
1 tsp cumin seeds and musturd seeds
2 sprigs curry leaves
1 dry red chiili
3 cloves of garlic ( crushed )

METHOD

Soak tamarind in 1/2 cup of water for 15 min , extract pulp and cook on low flame for 5 min ,keep aside

Heat 1 tbs oil in a pan , add coriander seeds , cumin seeds ,methi seeds and dry red chillis fry on a low flame until golden ,remove in to a plate and keep aside ,

Again heat 1 more tsp of oil in a same pan ,add gongura leaves and fry on medium flame for 5min

Add all the above ingredients in to a food processer and grind to a smooth paste (tamarind paste , fried gongura leaves ,roasted coriander , cumin and methi seeds ,red chillis and salt )

Now for tadka , heat 3 tbs of oil , add cumin seeds , musturd seeds , chanadal ,urad dal , dry red chilli , garlic cloves and curry leaves , roast everything on low flame then add ground gongura paste in to tadka and cook on medium flame for 5 min , remove in to bowl ,add chopped onions and mix well

Done , serve with rice and ghee

Pesarapappu Vadalu ( Moongdal Vada)

2008-12-05T22:35:00.000-06:00

Ingredients

1 cup whole moong dal
1/2 cup rice flour
Pinch of baking soda

1 cup chopped onions
1 tbs cumin seeds
2 sprigs curry leaves

4 to 5 red chillis
2 inch ginger root
salt

Oil for deep fry

Method

Soak whole moong dal overnight ( or) 7 to 8 hours

Once moong dal is soft , drain water completely add ginger , red chillis and salt

Grind to a coarse paste ( use can use little water to run blender)

Now add chopped onions , cumin seeds , curry leaves , rice flour and baking soda, mix well and keep aside
.

Now heat oil in a wide pan ( medium heat ), shape vadas on parchament paper (or) foil ,

Dip your fingers in very little water before shaping vadas , so that dough does'nt stick

Drop shaped vadas in to oil , fry on low flame until golden

DONE, SERVE HOT

Guthi Vankaya Vepudu ( eggplant fry)

2008-12-04T07:44:00.001-06:00

INGREDIENTS

8 small indian eggplants
4 tbs oil
1 onion sliced
1 tsp cumin seeds and musturd seeds
cilantro
ghee for serving

Masala powder

1 tbs coriander seeds
1 tbs cumin seeds
1/2 tsp methi seeds
5 to 6 curry leaves
4 dry red chillis
2 tbs oil
salt

Heat 1 tbs oil in a pan add all the masala ingredients , roast on low flame until golden , cool and grind to a fine powder along with salt
.
Add 1 tbs oil to masala powder ,mix well and keep aside

METHOD

Clean eggplants with water , pat dry and place them in a pan in 1 layer , drizzle

2 tbs of oil , cover with lid and cook on low flame for 15 min until soft ( turning in the middle with out burning)
.

Once eggplants are cooked completely , remove from pan and let them cool

Take cooled eggplants ,slit inthe middle and stuff 1 tsp of masala powder , stuff the remaining masala in to all the eggplants
.

Heat 2 tbs of oil in a pan add cumin seeds and musturd seeds ,add sliced onions

sprinkle a pinch of salt on onions , place stuffed eggpants and roast on low flame for another 15 min

Sprinkle with cilantro

Serve this with ghee and hot white rice ( ghee is compulsary)

Sour Cream Scones (savory)

2008-12-02T19:47:00.000-06:00

Ingredients

2 cups all-purpose flour
1 tsp black pepper powder
2 tablespoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons butter, cubed
1 cup sour cream
1/2 cup heavy cream (or) egg wash for color

METHOD
.
Preheat oven to 400 degrees F.

.
In a food processor, pulse flour, baking powder, baking soda, salt and black pepper together

Add the cubed butter until a coarse meal forms

Pulse in the sour cream

.
Turn the sticky dough out onto a lightly floured surface and knead until the dough comes together into a ball

Gently pat the dough down into a 3/4 inch thick square shape , With a large knife cut the dough square into 4 smaller, equal squares. Then cut each smaller square diagonally, with an X, making 4 smaller triangles

.
Transfer the 16 triangles in to parchment lined baking sheet

Brush the tops of each scone with heavy cream (or) egg wash

Bake in preheated oven for 12 to 14 minutes until the bottoms of the scones are light brown

.
Remove from oven, cool slightly on the sheet pan and then transfer to a wire rack to cool completely.

Malabar Chicken Curry ( kerala style)

2008-11-30T19:25:00.003-06:00

INGREDIENTS

1 pound chicken ( with bones cut in to pieces)
4 tbs oil
1 tomato ( chopped)
1 tsp cumin seeds and musturd seeds
1/2 tsp turmuric powder
salt

INGREDIENTS FOR MASALA

2 tbs oil
1/2 cup chopped shallots ( u can use red onion )
1/4 cup fresh grated coconut
8 curry leaves
1/4 cup cilantro ( optional)

2 tsp pepper corns
1 tsp fennal seeds
4 cardamom pods
4 cloves
1 inch cinnamon stick

1 tsp red chilli powder
1 tsp coriander powder

METHOD

Heat 2 tbs oil in a pan add chopped shallots ( or onions) roast on a low flame until brown

Now add cardamom pods , cloves , peppercorns ,fennal seeds, cinnamon ,curry leaves and fresh grated coconut , to the above browned shallots , roast everything on a low flame until coconut is brown ( make sure not to burn), then add chilli powder and coriander powder fry for 1 min

.
Grind all the above browned masala with 1/4 cup water and cilantro ,to a smooth paste and keep aside

Now heat 4 tbs oil in a preassure cooker , add cumin seeds and musturd seeds,

then add chicken pieces , salt and turmuric ,mix everything and cook for 2min

Then add ground masala paste and chopped tomatoes to the chicken , mix and cook on low flame for 5 min

Now add 1-1/2 cup of water to the chicken mixture , cover and cook for 2 wistles

(until chicken is cooked completely ) and gravy is thick

Done , serve hot with roti , appam or rice

kobbari kajjikayalu

2008-11-26T11:06:00.000-06:00

Ingredients For Dough

1 cup maida ( all purpose flour)
2 tbs hot oil
pinch of salt
water to knead the dough

Ingredinets For Filling

1/2 cup sugar
1/2 cup decicated coconut powder
pinch of cardamom powder

METHOD

Add salt and hot oil to maida ,mix until maida is coated with oil ,then sprinkle little by little water to make a stiff dough

Knead the dough for 5 min and keep aside

Add sugar , coconut powder and cardamom powder to bowl and mix well

Take dough and make a small balls , cover with damp cloth

Now take 1 dough ball , roll in to thin ( like poori) , spread a spoonfull of coconut mixture on one half of the circle

Damp edges of the rolled dough on one half with water , combine both the edges , press and seal like as shown in pic and keep under damp cloth

Do the same precedure with all the remaining dough balls

Heat oil in a wide pan on medium flame , drop 4 to 5 kajjikayalu in to oil and fry on low flame until golden

Drain on paper towel , let them cool and store in a air tight container

Tomato Rasam

2008-11-24T23:02:00.001-06:00

INGREDIENTS

1 cup tomatoes ( chopped)
1 tsp tamarind paste
1/2 tsp turmuric
1 tsp chilli powder
1 tsp jaggary
2 tbs oil
cilantro
salt

RASAM POWDER

1 tsp black peppercons
1 tsp cumin seeds
8 curry leaves
3 garlic cloves

Make a corse powder of all the above ingredients

Method

Combine chopped tomatoes , tamarind paste , turmuric , chilli powder , cilantro

salt and 3 cups of water in a sauce pan

Bring to boil and let it simmer for 15 min untill tomatoes are mashed completely

then add jaggary , keep aside

Heat 2 tbs oil for tadka in a pan .add corse ground rasam powder ,sautee for 1 min on medium flame

Pour tadka over rasam and serve hot with rice and pickle

Mix Veg Kootu

2008-11-22T09:55:00.000-06:00

INGREDIENTS

1 cup split moong dal
1 cup bottle gourd pieces
1 cup cabbage (chopped)
1 carrot ( chopped)
1/2 cup green peas

FOR MASALA

3/4 cup fresh grated coconut
5 green chillis
1 tbs cumin seeds

Grind all the above 3 ingredients in to a smooth paste , and keep aside

FOR TADKA

3 tbs oil
1 tsp cumin and musturd seeds
curry leaves

METHOD

Preassure cook moongdal , bottle gourd pieces , cabbage , carrot and green peas with a pinch of turmuric, until dal is cooked completely

Now add ground coconut paste and salt ,mix everything and (add water for your required consistency ) ,let it boil for 4 to 5 min on medium flame

Heat oil in a pan add cumin seeds , musturd seeds and curry leaves ,pour over cooked veggi dal mixture

Done ,serve hot with POORI ( it does not taste good with chapathi (or) roti)

Spinach Egg Masala

2008-11-20T08:07:00.000-06:00

INGREDIENTS

2 eggs
1 big onion ( chopped)
1 - 2 cups spinach ( chopped )
1/2 tomato ( chopped)

3 tbs oil
1 tsp cumin and musturd seeds
1 tsp ginger and garlic paste
1/2 tsp garam masala
1 tsp chicken masala powder ( store bought ) (or) cumin and coriander powder
1 tsp chilli powder
1/2 tsp turmuric

salt
cilantro

METHOD

.
Heat oil in a pan add cumin seeds and musturd seeds ,when they start to splutter add chopped onions , sprinkle salt and satee for 3 to 4 min until soft
.

Now add ginger and garlic paste , fry for 2 min then add spinach ,mix everything and cook on medium flame for 3 to 4 min ( do not cover panwith lid)

Now add chopped tomato ( use just 1/2 tomato ), garam masala powder , chilli powder , chicken masala powder and turmuric , cook for 2 min

Add eggs with out distrubing the yolks to the spinach mixture , POUR 1/2 cup of water on the corner on pan , cover and cook on medium flame for 5 min

Once the egg is cooked fully ,increase flame and sautee for 3 to 4 min

Garnish with cilantro

Done serve hot with roti (or) rice

Mixed Veg Paratha

2008-11-18T08:20:00.004-06:00

INGREDIENTS FOR FILLING

2 potatoes
2 carrots
1 cup green peas
1 onion
2 tbs oil
1 tsp ginger and garlic paste
1 tsp chilli powder
1 tsp garam masala powder
1/2 tsp aamchur (or) lemon juice
salt
cilantro

INGREDIENTS FOR DOUGH

2 cups wheat flour
2 tbs oil
salt
water to make dough

METHOD
.
Boil potatoes , carrots and green peas , Drain water and let them cool , once cool grate potatoes and carrots , mash green peas , Mix everything and keep aside
.
Make a soft dough with wheat flour , oil , salt ( like chapathi dough) apply oil on top and keep aside
.
Heat 2 tbs oil in a pan add finely chopped onion ,sautee until soft then add ginger ,garlic paste ,chilli powder , garam masala powder , aamchur powder and salt then add grated potatoes , carrots and mashed green peas ,Mix everything and sautee on medium flame for 5 min ,then add chopped cilantro ,keep aside and let the whole mixture cool
.
Once the veggie mixture is cooled make a lemon size balls , then take dough and make balls, as shown in above picture ,

.
Now take one dough ball and roll ,then stuff with veggi ball , cover and roll again in to a thin chapathi
.
Heat a nonstick skillet , and roast paratha on both sides with 1 tsp of oil until golden

DONE serve hot with yogurt

Chicken fry

2008-11-15T09:24:00.005-06:00

INGREDIENTS

1 pound chicken ( cubed)
1 onion ( sliced)
1 tomato (chopped)
4 to 5 green chillis (slit)
1 tbs ginger and garlic paste
1/2 tsp turmuric
1/2 to 1 tsp chilli powder
1 tsp coriander powder
1 spring curry leaves
4tbs oil
1 tbs ghee
salt
cilantro
cashews
lemon juice

Garam masala

4 cloves
5 cardamom
1/2 cinnamon stick
8 black peppercons

dry roast and grind to a coarse powder

METHOD

Marinate chicken with lemon juice , salt , chilli powder and turmnuric for 30min

Heat oil in a pan add green chillis , curry leaves , sliced onions, fry until brown then add ginger and garlic paste , sautee for another 2 min

Add chopped tomatoes and marinated chicken , fry for 5 min , cover and cook on low flame until chicken is cooked completely and no water left

Now add coriander powder , ghee , cashews and above roasted spice powder

Fry on medium flame until dry , sprinkle with cilantro

Done ,serve hot

Creamy Egg Masala

2008-11-13T12:58:00.003-06:00

INGREDIENTS

3 eggs ( boiled and peeled)
1 onion ( chopped finely)
2 tomatoes (chopped)
1/2 cup green peas
2 green chillis (slit )

1 tsp ginger and garlic paste
3 tbs cashews ( grind to a smooth paste)
1 cup water

1 tsp chilli powder
1 tsp coriander power
1/2 tsp garam masala powder
pinch of turmuric

2 cloves and 2 cardamom
3 tbs oil
cilantro
salt

METHOD
.
Heat 1 tsp of oil to pan and add boiled eggs and roast for 2to 3 min and keep aside
.
Heat remaining oil in a same pan , add cloves , cardamom then add chopped onions ,slit green chilli and salt ,sautee on low flame until onions are brown
.
Now add chopped tomatoes and green peas cover and cook for another 5 min , then add chilli powder ,coriander powder , turmuric Mix everything and add cashew paste and 1 cup of water
.
Make slits in the boiled and roasted eggs and drop in to above masala and simmer for 10 min until oil seperates
.
Sprinkle with garam masala and cilantro ,Mix well
.
Done ,serve hot with roti

Avakaya Pappu

2008-11-12T00:16:00.002-06:00

INGREDIENTS

1 cup toor dal
2 tbs avakaya ( mango pickle)
pinch of turmuric
cilantro
salt

FOR TADKA

2 tbs oil
1 tsp cumin seeds and musturd seeds
3 tbs chopped onion
3 garlic cloves chopped
curry leaves

METHOD

Wash toor dal and preassure cook along with a pinch of turmuric until

soft

Once dal is cooked completely add avakaya and mash with back of spoon

or with dal masher

Heat oil in a pan for tadka , add cumin seeds ,musturd seeds , curry leaves ,garlic

and onion ,sautee until onion is light brown , pour this tadka over mashed dal

Adjust salt

Done serve hot with hot rice and papad

Eggplant & Potato Curry

2008-11-10T21:19:00.002-06:00

INGREDIENTS

2 cups potato cubes
2 cups eggplant cubes
1 cup tomato ( chopped)
1 onion ( chopped)
1 tsp chilli powder
1/2 tsp turmuric powder
cilantro
salt

3 tbs oil
1 tsp cumin seeds and musturd seeds
2 dry red chillis
2 cloves

FOR MASALA POWDER

4 garlic cloves
3 tbs dry coconut powder
add garlic and dry coconut powder to a food processer and grind to a fine powder

METHOD
.
Heat oil in a thick bottom pan ,add cloves , cumin seeds ,musturd seeds ,dry red chillis ,then add chopped onions saute for 2 min
.
Now add potato cubes , eggplant cubes ,salt and turmuric ,mix everything and cook on low flame for 5 min
.
Now add chopped tomatoes cover and cook until potatoes and eggplant is cooked completely
( if it is sticking to the bottom of the pan, u can add 1/2 cup of water and cook)
.
Finally sprinkle coconut garlic powder and redchilli powder ,mix everything and cook for another 5 min
.
Done serve hot with puri ,chapathi ( or) lemon rice

Cheesy Garlic Bites

2008-11-09T11:37:00.000-06:00

INGREDIENTS

1 cup allpurpose flour
1/4 tsp salt
2 tsp baking powder
1/4 cup margarine cubed
1/2 cup milk
1/2 cup chaddar cheese
egg white ( or) cream for applying on top

For topping

2 tbs soft butter
1 tsp garlic powder
salt

Mix soft butter and garlic powder with a pinch of salt and keep aside

METHOD

Take food processer add all purpose flour, salt , baking powder and margarine cubes

.
Pulse 3 to 4 times then add milk and pulse 2 more times

Take out in to bowl ,add chaddar cheese and mix well

Preheat oven to 425

Grease cookie sheet , drop a spoonfull

of battar on baking stay

Apply egg white ( or) cream with

pastry brush

.
Bake for 10 to 12 min until golden on top

Remove from oven apply garlic butter on each of them

Done serve warm

Bisi Bele Bath

2008-11-07T03:05:00.001-06:00

INGREDIENTS

1 cup raw rice
3/4 cup toor dal
2 cups mixed veggis ( potatoes, carrots, green peas, green beans )
1 onion ( sliced)
2 tomatoes ( chopped)
2 tbs tamarind paste ( thick)
6 cups of water
1/2 tsp turmuric powder
salt

INGREDIENTS FOR MASALA

1 tbs oil
2 tbs coriander seeds
2 tbs kus kus ( poppy seeds)
2 tbs chana dal ( bengal gram)
2 tbs coconut powder
6 dry red chillis
2 inch cinnamon stick
2 cloves

INGREDIENTS FOR TADKA

3 Tbs oil
1 tsp cumin seeds and musturd seeds
1/2 tsp methi seeds ( fenugreek seeds)
2 cloves of garlic ( chopped)
1 sprig curry leaves
1 bay leaf
pinch of hing

FOR GARNISH

3 Tbs ghee
3 tbs roasted cashews
cilantro

METHOD

Soak toor dal and rice in water for 30 min

Heat 1 tbs of oil in a pan , add all masala ingredients ( except coconut ) and roast on a low flame

for 4 to 5 min then add coconut powder and roast everything for 1 more min ( make sure not to burn masala)

Cool all the roasted masala ingredients and make a fine powder , mix with 1/2 cup of water and keep aside

Heat 3 tbs of oil in a preassure cooker ,add all tadka ingredients , then add sliced onions,sautee on low flame until onions are brown

Now add chopped tomatoes , mixed veggies and turmuric , fry everything for 2 min then add

soaked toordal and rice and 5 tp 6 cups of water

Cover with lid and preassure cook for 3 wistles ,until dal and rice is fully cooked and soft

Now add tamarind paste , masala paste and salt to the preassure cooked dalrice and veggi

mixture

Mix everything and cook on a low flame for 10 min

Heat 3 tbs of ghee in another pan add cashews , roast them and pour over cooked bibibele bath mixture along with ghee

Garnish with cilantro

Done serve hot with potato chips , papads and raitha

Jeera Aloo

2008-11-05T08:36:00.001-06:00

INGREDIENTS

2 cups potato cubes ( peeled and boiled until fork tender)
1 onion sliced
1 green chilli (slit length wise)
1 tbs cumin seeds
1 tsp garam masala
1 tsp chilli powder
1 tsp chat masala
1/2 tsp turmuric
1 tsp ginger garlic paste
3 tbs oil
cilantro
salt

METHOD
.
Heat oil in a wide pan add cumin seeds , green chilli and onions fry for 2 min on medium flame until onions are soft
.
Now add ginger ,garlic paste ,mix ,and then add boiled potatoes ,mix everything gently and sautee on low flame until onions anr crisp and potatoes become light golden
.
Now take 3tbs of water in a cup ,add chilli powder , garam masala , chat masala and turmuric
mix everything and sprinkle that water on fried potatoes
.
Fry everything for 2 more min ,adjust salt
.
Garnish with cilantro
.
Done ,serve hot with roti