Reshteh Polo - The Persian Pilaf -Persian Rice with Noodles

This month in Mena's Cooking Club, I am travelling to Persia ( Iran) our host Sanam of My Persian Kitchen choose this recipe for the savory.

Reshteh is a  Persian word for thread or string. Traditionally for this recipe the noodles used would be homemade. Reshteh was the only word used to denote noodles in Arab cookbooks of the 13th and 14th centuries. Special symbolism is given to dishes that contain noodles when a decision of importance or change is to occur; the noodles or "reins" of one's life are to be taken in hand. A traditional dish in Iran is reshteh polow or pilaf, which is served during the Persian new year with the noodles representing the threads of life and family intertwined. 

The reshteh used in the Iranian cuisine is actually a thicker type of noodle, used in reshteh polow and also a type of ash, called Ash Reshteh
Reshteh Polow, is a Persian delicacy, generally cooked for Nawroz, the Persian New Year. Depending on the dialect, Reshteh Polo can be spelled a few different ways. Polo can be spelled polou or polow.  You should, try and prepare this dish at least once. I am sure you would be happy that you did it.

Here, for this recipe, after going through many recipes and after careful thinking just gave it a slight change to suit my taste.  This preparation  is a lengthy process, but the effort is worth it. This will serve 3 persons for a main course.

Ingredients
1 Cup Long grain Basmati rice
50 Grams Spaghetti
300 Grams Mutton  - cut into chunks
1 Onion - finely chopped
1 Teaspoon Cinnamon powder
1/2 Teaspoon Turmeric powder

1/2 Teaspoon Coriander powder

1/2 Teaspoon Cumin powder
1 Teaspoon Orange Peel

2 Sticks of Cinnamon

8 Peppercorns
Salt to taste
Pepper to taste
4 Large Dates
1 Tablespoon Raisins
1/4 cup Warm water
Pinch Saffron

3 Tablespoons Oil 

2 Tablespoons Butter 

1/4 Cup Curds

Method 

 Rinse the rice three times in fresh water to remove the excess starch.  Add water to cover by about 1 inch and set aside to soak for at least 15 minutes.

In a pan add the oil and heat over medium flame. Break the spaghetti  into pieces about 3 inches long. Toss them into the oil and saute, stirring constantly, until lightly toasted. Remove and set aside.

In the same pan add little oil if needed, and then stir in the chunks of meat and brown on all sides on high flame (so that the juices of the meat are sealed). Remove to a plate and set aside.

In the same pan add the onions,cinnamon sticks, peppercorns,  cinnamon, turmeric, coriander, cumin powders and saute until the onions are translucent and browned.  Then add back the browned meat, a cup of water, the orange peel, salt and pepper.  Bring to a boil, then reduce heat to medium-low, cover and simmer until the meat is cooked and tender and about 1/4 cup of stock is still present.  Stir in the raisins and dates, simmer for another two minutes. Remove the meat mixture to a large bowl and set aside.

In a another large vessel add enough amount of water with a teaspoon of salt. Bring the water to a boil. Stir in the rice and let it cook till 80% done.  Strain the rice in and risen in fresh cold water to stop the cooking process, keep this aside.

In the same rice vessel  add enough water with a pinch of salt and  bring it to a boil add the toasted  spaghetti and cook this too till 80% done. Strain and risen in fresh cold water to stop the cooking process, keep this aside.

Soak the saffron in the warm water and keep aside (Ah see the setting sun).

In a bowl take the curds and 1/4th quantity of the cooked the rice  mix it well and keep aside.

Mix the remaining rice and noodles together and keep aside.

In a heavy bottomed pan melt butter to cover the bottom of the pan. Place the curd rice mixture at the bottom evenly. Spread the meat mixture evenly over the layer of rice. Then spread the remaining rice evenly over the meat.Use  spoon to poke holes down into the rice all the way to the bottom of the pot. 

Pour the saffron-scented water over the top layer of rice. Place fine slices of butter on top.

Cover the vessel with a aluminium foil, then with  a lid. This process is necessary since this keeps the steam from  dripping back down into the rice.

Place this on high heat for 5 minutes, then reduce to low and steam for about 35 minutes.  Remove the vessel from heat and let rest for 10 minutes.

As I am writing this post, the rice is cooking on the stove and the aroma of it is filling the house.  I am, waiting for it to be ready and just dig into it..... too long a wait...

Carefully invert this onto a large serving dish. Serve with crusty rice from the bottom of the pot,crumbled over the top.  Decorate the plate with cream curds, spaghetti, orange peel and almonds.

 

At last!  the wait is over and I, had my fill ...  ate to my heart's content and now, just to take a nap.  Too full to keep awake.  So bye, you too try and enjoy.

Note:

I first thought that I would eliminate the dates and  raisins.  But on second thoughts, used them and let me assure you that this sweet taste, blends well with the salty meat and rice.

I cooked the mutton in a pressure cooker for 10 minutes.

Ensure that the rice and spaghetti is cooked 80% or else the end result will be mashed and not grainy. 

For reshteh polow you can use both Beef, Lamb or chicken.
Homemade noodles called Reshteh are traditional for this dish. Pre-made, pre-toasted reshteh are available only in Middle Eastern markets. Since I couldn't find them in India, substituted it with spaghetti. 

Check to see what the other members are doing here.

Labels: Mutton, Rice, Healthy, Main course, Vegan, Continental Cuisine, Mena Cooking Club, Persia

Bhendi Masala

This recipe is from a cooking show on television. What I, liked about this recipe is that, all ingredients used are readily available in the kitchen pantry. The gravy texture is smooth and thick. It's a mouthwatering , easy to make and taste very good. We had this Bhendi Masala with rotis, you can have it with steamed rice too.

This is my entry for the BM #50, theme Bookmarked recipes.

Ingredients

250 gms Bhindi / Okra
1 Large Tomato - grated
2 Teaspoons Desiccated coconut
2 Green Chillies - slit
1 Teaspoon Ginger-Garlic paste
1 Large Onion -  grind to paste
1 Teaspoon Cumin-Coriander Powder
1/4 Teaspoon Turmeric Powder
1 Teaspoon Red Chilli Powder
1/2 Teaspoon Garam Masala Powder
3 - 4 Tablespoons Oil

1/2 Teaspoon Sugar

A pinch Asafoetida

A sprig Curry leaves
Salt to taste

Method

Choose small size bhendis,  wash and wipe them dry.  Trim the top and the bottom .  

Cut them into 3 pieces and fry them in oil on high flame for 2 -3  minutes only ( do not cook them ). Remove and keep aside.

In the same pan fry the onion paste till light brown add asafoetida and garam masala, chilly powder, turmeric and fry till oil leaves. Add grated tomato and fry again till the tomatoes are cooked, then add desiccated coconut, cumin - coriander powder and fry well  till oil leaves the sides .  Add bhendi, stir fry till the masala coats the bhendi, then add 3/4 to 1 cup water  and let it boil well for 2 minutes.  Add salt,  ginger garlic paste,  cover and cook for 3 minutes till oil floats on the surface.  Add slit green chilly, curry leaves and switch off  the flame immediately.  

Serve with rice or rotis.  Enjoy !!!

Labels : Bhendi, Vegetarian, Okra, Main course 

Cabbage Poriyal

Cabbage is an excellent source of Vitamin C & K. It is also a very good source of fiber, manganese and vitamin B6. It has anti cancer properties. It is low in calories and high in nutritional value. 

Poriyal is a dry vegetable preparation flavored with generous amounts of fresh grated coconut. Cabbage Poriyal is a South Indian main course preparation . Poṟiyal serves as a side dish to a three-course meal of rice with sambhar or rasam and curd.

This is my entry for the BM #50, theme Bookmarked recipes.

Recipe source here
Ingredients

2 Cups  Cabbage - shredded
1 Teaspoon Mustard seeds
1/2 Teaspoon Urad dal
1 Green chilly -  slit
2 Whole dry red chillies - broken
A sprig of Curry leaves
A pinch of Turmeric powder
1/4 Cup  Coconut - grated
3 Teaspoons Oil
Salt to taste

Method

Heat the oil, add the mustard seeds and urad dal and let the seeds crackle. Add the green chilli, dry red chillies, curry leaves and turmeric powder and stir for few seconds.

Add the cabbage, salt, sprinkle water and cook over a medium flame till the cabbage is tender. Add the grated coconut, mix well and serve hot.

This vegetable is very tasty,  we enjoyed it, the aroma of curry leaves and crunchiness of the urad dal  gives a unique taste to this poriyal. 

Labels: Cabbage, Vegetarian, Main course, South Indian, Vegan, Gluten free

Mughlai Cauliflower

In this recipe the cauliflower is fried and then used, but wanted to reduce the quantity of oil and keep this as light as possible.  Let me tell you still this gravy tasted yummy and light on the on tummy.  My family enjoyed this Mughlai Cauliflower  for lunch.  So here is the recipe.

Ingredients 

2 small sized Cauliflower (whole) - cut into florets
6 Cups Water
1 Teaspoon Turmeric
1 Teaspoon Garam masala
1 Teaspoon Red chilli powder
2 Green chillies - slit
1 Tablespoon Ginger - Garlic paste
1 Teaspoon  Cumin seeds
2 Teaspoon Coriander seeds
1 inch piece Cinnamon
4  Green Cardamoms
8 - 10 Cashew nuts
2 Large Onions -  finely sliced
4  Tablespoon Milk
1 Cup Tomato puree

2 Tablespoon Paneer - grated
1 Cup water

2 Tablespoon Fresh Cream

1/3 Cup Oil

Method

Cut the cauliflower in small florets, wash and blanche it in 6 cups water. Drain and cool.

Fry the onions till golden  brown.

In a hot tawa dry roast the coriander, cinnamon , cardamons, cashewnuts, cumin seeds  lighlty .

Then powder them in blender,  add the fried onions and grind to paste.

In a pan heat oil add the ground paste, ginger-  garlic paste, red chilly powder, turmeric powder, salt and little water, fry then add the tomato puree, fry well till oil leaves the sides. Add the slit green chillies and fry well.  Add the  paneer, milk and stir till the all is blended, then add the cauliflower give a quick stir,  cover and cook for 3 minutes.  Add a cup of water or more to adjust the gravy consistency and  let it boil till the cauliflower is cooked.  Add the garam masala and give a quick stir then add fresh cream and switch off the flame.

Sprinkle chopped coriander leaves and serve hot with phulkas or nan. 

Lables : Cauliflower, Vegetarian, Main course, Gluten free

Gobhi Kolhapuri Masala / Cauliflower Kolhapuri Masala

Sometimes these ready made masalas are a real blessing. I say this  not because, am marketing their products.  But the other day, had some guest suddenly for dinner and in  the vegetable tray there was only cauliflower.  With  the ready masala mix,  ta.. da.. this sabji was ready in 15 minutes.

Ingredients
One Medium size Cauliflower  -  cut into small florets
4 medium size tomatoes
A Packet of Rasoi Magic Veg Kolhapuri Mix

2 + 2 Tablespoons of Oil

1/2 Cup Milk

A tablespoon of butter

A tablespoon of Coriander - finely chopped

Method
Mix entire pack of spice mix to ½ cup of milk.

Heat 2 tbsp. oil in a pan, fry Cauliflower florets to golden brown in color. Remove and keep aside.

In the same pan add a another 2 tablespoons of oil and the  tomato puree or finely chopped tomatoes,  cook for 5 minutes till they are soft and mushy. 

Add spice paste & cook for 2-3 min, add a cup of water & cook for 2 to 3 min. Garnish with a tablespoon of butter and chopped coriander.

Serve hot with phulkas or nan.  It was very delicious and my guest enjoyed their meal.

Labels:  Blogging Marathon, Cauliflower, Vegetarian, Main course   

Kerala Beef Curry

Beef Curry is quite popular in the Indian state of Kerala, this spicy curry tastes best with Kerala Porotta. This is a very tasty and easy to make.

Ingredients
250 gms Beef – cubed
1 Medium Tomato – chopped
1 Large Onion – sliced
2 Green chillies – slit
3 Cardamoms
3 Cloves
4 Black Peppercorns
1 Bay leaves
1 Stick Cinnamon
1/2 Star anise
1 Teaspoon Ginger - Garlic paste
2 Tablespoons Oil -
1 Teaspoon Chilli powder
1 Teaspoon Coriander powder
¼ Teaspoon Turmeric powder

A sprig Curry leaves 

Coriander leaves – for garnishing 

Method
Roast the bay leaves, cinnamon, cardamom, cloves, black peppercorns, star anise lightly and powder it.

Heat oil in a pan add onion, curry leaves and saute till brown.
Now add the ginger- garlic paste, saute till oil leaves the sides. To this add chilli , coriander and turmeric powder, again saute for 2 minutes, add water a little to cook the masala and then add the tomatoes, green chillies and beef. Fry the beef till the water is all absorbed, and the beef is brown in color.

Transfer this to a cooker and add water till the level of the meat and mix. Pressure-cook it till on high flame for a whistle reduce, keep it on slow flame and cook till done. Now add the garam masala (the ground powder) and salt , check if the meat is cooked properly, if the meat is not cooked add a little water if necessary and cook till it becomes tender. Garnish with coriander leaves. Serve it with rice, porotta or chapattis.

Labels: Beef, Kerala, Main course, Pressure Cooker

Spicy Chicken Rice

Sometimes you feel that today you want to prepare something quick, hassle free so that you can be out of the kitchen in a jiffy,  then this is an apt recipe.   This was one day that I felt so and thats how I prepared this spicy chicken rice.

Ingredients
1 Cup Basmati Rice
1.1/2 Cup Chicken Stock
1 Inch piece Cinnamon
2 Green Cardamon
1 Badi Elachie
1/2 Teaspoon Shahijeera
3 Cloves
3 Peppercorns
1 Large Onion - sliced
1/4 Cup Curds
Salt to taste
1 Cup Boneless Chicken Pieces
2 Tablespoon Oil / Ghee

Grind to Paste
4 Bedki Chillies
2 Kashmiri Chillies- remove the seeds
1/2 Teaspoon Cumin seeds
1/4 Teaspoon Turmeric powder
3 Flakes Garlic
1/2 Inch Ginger

Method

Soak the dry red chillies in warm water and then grind with the rest of the ingredients. 

In a pressure pan heat oil add the whole garam masala, fry till it crackles. Add the onions and saute till light brown. Then add the ground paste, curds and saute till oil leaves the sides, add the chicken and saute for 3 minutes. Then add the rice and saute them lightly for 3 minutes. Add salt and chicken stock. Close the pressure cooker and take 2 whistles. Serve hot with raita. Enjoy !!!

Labels: Chicken, Rice, Healthy, Main course, Vegan,

Patichya Kandyachi Peeth Perun Bhaji (Spring Onions cooked with Chickpea flour)

This Spring Onion recipe is the easiest to make. This a regular sabzi cooked in a Maharashtrian home.The name can be a bit of a tongue twister for Non-Maharashtrians. Its easy to make with just 2 main ingredients and with other regular ingredients from your kitchen. H enjoys eating this  traditional sabzi. 

Ingredients
2 Cups chopped Spring Onions - (Greens and onions chopped separately)

1 Teaspoon Ginger-Garlic paste - (mix this paste in a tablespoon of water)

1 Tomato -   chopped finely

1 Tablespoon roasted Chickpea flour (Besan)
1 Tablespoon Oil
1 Teaspoon mustard seeds
Pinch of asafoetida
1 Tablespoon Kacha masala
Salt to taste
Method

Lightly roast the besan on a tawa and keep aside.
In a kadai heat oil, add in mustard seeds when they start to splutter add asafoetida, ginger - garlic mix fry well till the water evaporates.  Then stir in the onions only (not greens)saute till onions are translucent, add the tomato and fry well then add the kacha masala, salt and the greens. Saute well cover and cook. Once the veggies have cooked, stir in the besan (chick pea flour) slowly a teaspoon at a time. Making sure you stop adding it when it reaches the consistency you like. If the dish becomes too dry again sprinkle a little water. On low heat cover and cook for 5 minutes or till cooked. Turn off the heat and keep covered for 5 minutes or till ready to serve. Serve hot with rotis or dal rice.

Labels:  Healthy, Main course, Vegan, Vegetarian, Spring Onions, Besan, Maharashtra, Maharastrian Cuisine, Gluten free

Punjabi Chole - No Onion No Garlic

This is a Jain recipe. The Jain's do not eat onion and garlic in their cooking. This is still a very tasty dish even though, no onion or garlic is used in the preparation. But the Jain use a little extra oil to balance the taste and texture of their dishes. So do not cut down the quantity of oil in the recipe. 

Making no onion no garlic recipes is a challenge. This theme is chosen for the Blogging Marathon, so you find in the previous two days all Jain recipes.

Though there is no onion no garlic in this chole it is still delicious and has an excellent taste. When I tasted this chole it reminded me of the chole samosa plate that is served at Bandra Linking road which I, relish. This taste exactly same as that. So here's the recipe.

Ingredients
2 Cups Chickpeas - boiled
3 Dry Red chillies
1 Teaspoon Cumin seeds
1 Bay Leaf
A pinch of Asafoetida
A spring Curry leaves
1 Tablespoon ginger - green chilly paste (see notes)
1/2 Cup Tomato - chopped
3 Medium size Tomatoes - blanched, skinned and pureed
1 Teaspoon Turmeric powder
1 Teaspoon Red chilly powder
1/2 Teaspoon Amchur powder
2 Tablespoons Chole masala (click here for the recipe)
1/2 Teaspoon Sugar
1 Cup Water
2 Tablespoon Coriander - finely chopped
3 Tablespoon Oil
Salt to taste

Method

In a pan heat oil,  add cumin seeds, bay leaf, red chillies, asafoetida and curry leaves. Then add ginger chilly paste. And fry well, then add the tomatoes chopped, salt to taste, turmeric, red chilly powder, chole masala and fry well till oil separates. Then add tomato puree. Fry well add amchur powder and sugar and fry well till oil separates add boiled chole and water, and let it boil covered for 10 minutes. Garnish with chopped coriander and serve hot.

We had this with Two Grains Roti and Mint Boondi Raita.

For the Mint Boondi Raita

Ingredients

1 Cup Thick Curds

1/2 Cup Salted Boondi

1 Tablespoon Mint leaves - chopped

1/2 Teaspoon Sumac / Red Chilly powder

Salt to taste

1/2 Teaspoon Sugar

Method

Mix the curds, boondi, salt  and sugar and mint together.  Remove it in a bowl and sprinkle sumac.  Serve chilled.

Notes:
For ginger – chilly paste: 50 grams ginger + 30 grams chillies wash clean and grind to paste, store in the refrigerator .

Labels:  Chickpea, Complete Meal, Healthy, Jain food, Main course, No Onion No Garlic, Vegan, Vegetarian, Gluten free,  Mint, Raita

Two Grains Roti

Ingredients
1 Cup Water
1 Cup Rice flour
1 Cup Wheat flour
Salt to taste
Ghee for brushing

Method
Heat the water till it comes to a boil, add salt and mix well, then add the rice flour and switch off the flame. Mix the flour well till well incorporated. Keep to cool for 5 minutes. When still hot add the wheat flour and knead to a soft smooth dough. If necessary you can add little more wheat flour it its sticky. Keep the flour covered for 15 minutes to rest.

After 15 minutes divide the dough into equal portions. Roll each portion into ball and then into a thin roti using wheat flour. 

Heat a tava on medium flame. Place this rolled roti on it. Keep it for 2minutes then flip it and roast it on high flame. When this is done again flip till the other side is done. Press the sides if necessary with a cloth for it puff. 

Remove and spread a little ghee on top.

Notes :

These remain soft even the next day. If you have extra dough, keep it in an airtight container in the fridge and use it within 2 days. These rotis will be even more softer and will puff very easily.

Labels: Rotis, Rice flour, Wheat flour, Healthy, Main course,Vegan

Corn Methi Masala - Jain Recipe - No Onion No Garlic

I always thought that cooking without onions and garlic the dish would be tasteless and this myth is completely gone from by mind. The food is so delicious, you will never know that no onion and garlic has been used in this dish.  I, have now decided whenever onions and garlic prices increase, will cook food without using them.  Am, sure if we all boycott onions and garlic in weekly shopping these prices will automatically come down.

Ingredients

1 Cup Corn kernels - boiled
1 Cup Methi - finely chopped
2 Tablespoons - Tomato puree
1 Teaspoon Cumin seeds
1 Teaspoon Red Chilly powder
1/4 Teaspoon Turmeric powder
1/2 Teaspoon ginger - chopped
2 Green chillies - chopped
10 Cashewnut pieces
1/2 Teaspoon Garam masala
1 Teaspoon Sugar
Salt to taste
1 Tablespoon Butter 
 3 Tablespoon Oil

For Garnishing
1 Teaspoon Cheese - Grated
1 Teaspoon Butter

Method
Grind the green chillies, ginger and cashewnut pieces together using a little water to a fine paste.

Heat the a Teaspoon butter and a teaspoon oil in a pan fry the methi on medium flame till soft and cooked, remove and keep aside.

In the same pan heat the remaining butter and oil, add the cumin seeds when they brown add the ground paste and fry well till oil leaves the sides of the pan, then add the tomato pure, chilly, haldi and garam masala powders and fry well till oil starts leaving the pan. Then add the corn, sugar and a cup water and stir, cover and cook for 5 minutes on slow flame. After 5 minutes add the methi and salt to taste. Give it a quick stir. Switch off the flame. Remove in a serving bowl and garnish it with cheese and a butter, serve hot. 

Labels:  Corn, Main course, Methi Leaves, No Onion No Garlic, Jain food, Vegetarian, Gluten free

You might also want to see other Corn recipes 
Corn Cutlets  

Sweet Corn Cheese Balls

Homemade Cream Style Corn

Pineapple Curry - No Onion No Garlic

Had a pineapple sitting in my fridge for 3 days, incidentally had no vegetable in the tray to prepare for day. Scratch my head thinking what to cook for lunch, cause I was lazy to go and buy vegetables. Instinctively removed the pineapple and thought I have to prepare no onion no garlic recipe for the Bloggging Marathon so let start with this. Always have coconut milk in the deep freezer stored. With all ingredients at hand went ahead and prepared the recipe.

Let me tell you that it tasted so awesome as though the pineapple and coconut milk had been simmering for hours. It had just a hint of the spices and the richness of coconut milk. I thought that hubby dear will not enjoy this curry, but since there was no other vegetable he's eating it. When he was nearly finishing his dinner I asked him do you  know what you are eating? He promptly replies pineapple, out sheer curiosity asked him, how did to like it ? He said very nice and cleaned his plate... so you know the verdict. Smiled and was very happy that this recipe can be made again. Gave 3 cheers to myself. This recipe is so quick no much cutting and chopping but still ready in just 15 minutes. So let's make this recipe.

Ingredients

1 Cup Pineapple - chopped into big pieces
1/2 Cup Coconut milk
1/2 Cup Water
1/2 Teaspoon Rice flour
1/2 Teaspoon Green chilly paste
1/2 Teaspoon Ginger paste
10 Curry leaves
1 Teaspoon chilly powder
1/2 Teaspoon Turmeric powder
1 Teaspoon sugar or Jaggery - I used unrefined jaggery
1/2 Teaspoon Mustard seeds
2 -3 Curry leaves - torn to pieces
Salt to taste
2 Tablespoons Oil/ ghee/butter - I used oil

Method

In a pan heat oil add the mustard seeds when they splutter add the curry leaves, green chilly and  ginger paste, fry well , then add pineapple pieces, salt to taste, turmeric powder and give it a quick stir. Mix the rice flour with the coconut milk (see notes) and add this to the pineapple stir, then add the water, chilly powder and let the pineapple cook on slow flame. When cooked, add torn curry leaves and jaggery (see notes) let it simmer for a minute. Switch off the flame and serve hot with rice. 

Notes:
If your are using coconut milk powder or ready coconut milk pack then check for sweetness before you add sugar or jaggery. Ready made coconut milk is sweeter than the one that is made at home.

Adding rice flour to the coconut milk prevents it from curdling, hence do not skip adding it.




Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#46.

Labels: Vegetables, No Onion No Garlic, Pineapple, Healthy, Main course, Vegan, Asian Cuisine, Blogging Marathon

Snake Gourd ( Long Padwal) Sabzi

Ingredients
250 grams Snake gourd -  chopped
1/4 Cup Moong dal - soaked 

1 Medium size Onion - chopped

1 Medium size Tomato - chopped

1 Teaspoon Ginger- garlic paste

1 Teaspoon Kacha Masala

2 Tablespoon Coconut - grated
1 Tablespoon Coriander leaves -  chopped
Salt to taste

For the tempering
2 Tablespoon Oil
1/2 teaspoon Mustard seeds
A pinch of Asafoetida
Curry leaves - a small sprig

Method
Scrape the peel off the snake gourd, and chop it into cubes.
Wash the moong dal and soak it in water.
Heat oil in a pan and splutter mustard seeds. Add asafoetida, curry leaves, onions and saute till onions start turning pink.  Add the ginger- garlic paste and fry , then add the tomato, dal, snake gourd and fry well. Add masala, salt, fry well, add little water.  Cover and cook for few minutes till gourd is cooked, sprinkle water if necessary.  Add the coconut, stir fry for a minute. Garnish with chopped coriander leaves.  Serve with rice or roti.

Labels:  Vegetables, Healthy, Main course, Vegan 

Eggless Burger Buns

Baking bread is really satisfying and makes me feel happy . This recipe is given by Gayathri , for the 2nd day of our Blogging Marathon - Taming the yeast challenge. For details and pictures go here Each one has a different recipe for making Eggless Burger Buns and this again is a different one. Adding curd to bread is something I had never used. The curd in the bread give a unique taste and flavour. The bread turnout out so soft and perfect.

Ingredients
1 Tablespoon Butter
1/4 Cup Curd + a pinch of Baking Soda
1./3/4 Cup Flour
1/8 Cup Sugar
1/2 Cup Luke Warm Water
3/4 Teaspoon Salt
1/2 Tablespoon Instant Yeast

Oven Temperature:160C
Rack-Centre
Method


In a bowl add flour, salt, sugar, butter, yeast, curd and baking powder mix well. Add water to knead a soft and slightly sticky dough. On a counter, knead the dough for 10 minutes to make it soft, silky and smooth. Place the dough in a clean and oiled bowl, keep it covered until double.  When the dough is double in volume, transfer it to counter and punch it down. Divide the dough into 6 equal parts.

Roll each ball by cupping it inside the palm and rolling it in circles until you get a smooth finish.  Place the balls on a greased baking tray with enough place for rising.

Flatten each ball. Keep it covered with a towel until it has doubled.  Preheat oven to 180C. 

When the balls are ready, brush the top with milk and sprinkle sesame seeds on top.

Place the tray in the centre rack and bake for 25 minutes or until the top is golden.

Rotate the tray in between to avoid burning of the corner buns and even browning.   Remove the tray from oven and brush the buns with melted butter. Allow it to cool completely before handling.

 We had these burgers with something interesting.  To know what is .... look out for the post tomorrow.  We relished these buns.  Thanks Gayathri for this recipe.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#45.

Labels : Breads, Eggless, Healthy, Main course, Blogging Marathon.