Kala Masoor Masala / Sabut Masoor Masala - Maharashtra

This is tasty and lip smacking whole masoor dal or as in Maharashtra we call Kala Masoor or Sabut Masoor.  It's easy and well as delicious you can have this with rice or bhakri or even chapattis.  I have given a slight twist to the original recipe by adding chilly and tomato sauce, these two give an awesome taste to it.   

Ingredients
2 Cups Whole Masoor
1 Large Onion - Chopped finely
2 Large Tomatoes - ground to paste
1 Teaspoon Ginger - Garlic paste
1 Teaspoon Sabzi masala
1/2 Teaspoon Chilly powder
1/2 Teaspoon Coriander - Cumin powder
1/2 Teaspoon Goda masala
1 Teaspoon Red Chilly sauce
1 Tablespoon Tomato Ketchup
1 Teaspoon Sugar or Jaggery (optional)
Salt to Taste
2 Tablespoons Ghee
1 Tablespoon Oil
1/2 Teaspoon Cumin seeds
1 Tablespoon Coriander - finely chopped

Method

Wash and soak the masoor overnight or for 4 -5 hours.

In a pan heat ghee + oil, add cumin seeds when they are lightly brown add the onion and fry till translucent. Then add the cumin seeds , ginger - garlic paste fry well, then add the tomato paste and fry well for 3 -4 minutes. Then add the sabzi masala, coriander - cumin, chilly, turmeric, goda masala powder and salt to taste, fry well. Add the chilli sauce and tomato sauce, sugar and the masoor and fry again. Add a cup of water, cover and cook till oil leaves the sides and the masoor is cooked.  Then add the coriander leaves ( reserve a little for garnishing) and let it simmer again for a minute.
Serve hot garnish with coriander leaves.

We had this steamed rice, papad made into a cone, cucumber cut into matchsticks and fried fresh red chilly.

This is week 2 Day 11 of the Marathon theme Indian States.

Labels: Vegetables, Masoor dal, Lentils, Healthy, Main course,Vegan, Blogging Marathon

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

An InLinkz Link-up

Rajma Chawl with Mango Kachumber - Punjab

This recipe of Rajma/ Kidney beans is my daughter's favorite. I make it often. Rajma curry and rice…mmm... no meal can be more satisfying. Rajma is filling and nutritious and turns out beautifully when cooked in a thick tomato pulp with only basic spices. This curry is a favorite in Punjab.

Kidney beans, also known as Rajma, is a well known pulse that is extensively used all over the world in the preparation of variety of dishes, particularly in rice, curries, salads and toppings. Mexican foods that are popular all over the Globe. Kidney beans is the main component that is used in preparing the dishes. Tacos, Mexican chaat and Mexican Bean Hotpot are few famous dishes that are prepared using Kidney beans or Rajma.

Rajma beans are packed with protein, soluble (and insoluble) fiber, folate (vitamin B12), magnesium, potassium and a number of other health promoting nutrients, red kidney beans (haricots rouges, red beans, in French) are a true super food.  Lets go to the recipe.

Ingredients

1 Cup Kidney Beans/ Rajma- washed then soaked overnight
3 Large Tomatoes - grated
2 Large Onions  - grated
¼ Teaspoon Turmeric powder
1 Teaspoon Chilly powder
1 Teaspoon Ginger - Garlic paste
1/2 Teaspoon Garam masala powder
2 Tablespoons Coriander leaves - finely chopped
1-2 Green chilies -  slit (optional)

Salt to taste
4 Tablespoon Oil

1 Tablespoon Desi Ghee

Method

Drain the Rajma beans, they have increased to about 2-3 times the original volume.

In a pressure cooker  heat the oil, add the onion paste, ginger-garlic paste and saute till light brown.  Add the tomato and chilly powder and fry till oil separates. 

Add the Rajma and fry for 3 -4 minutes.  Add water enough to cook the Rajma, close the cooker and cook on high flame for a whistle and reduce the flame and cook on slow flame for 10 minutes.   Open the cooker when cooled, add salt, adjust the consistency of the gravy.

In a another pan heat ghee, add the slit green chilies saute for a minute, pour this over the Rajma curry.  

Mango Kachumber

Ingredients

1 Cup Raw Mango - peeled, finely chopped
1 Large Onion  - finely chopped
1 Green Chilly - finely chopped
Salt to taste
1 Tablespoon Coriander leaves - finely chopped

Method

Mix all the above ingredients together and the Mango Kachumber is ready.

Garnish with coriander and serve hot with steamed rice and Mango Kachumber.

Enjoy !!!!

This Week 2 - Day 8 of the Marathon theme - Indian States.

Labels : Rajma, Steamed Rice, Salads, Mango, Punjab, Blogging Marathon, Main course, Vegetables

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

An InLinkz Link-up

Lemon Pepper Rasam with Stuffed Rice Roti - Tamil Nadu

My hubby is  not a fan of South Indian food, where as my daughter and me like eating South Indian food at least once in  a week for a change.  Even if I, make South Indian food, my hubby will want at least one chappati and little sabzi to have for his meal, then only he's satisfied.

I, made this Lemon Pepper Rasam with Stuffed Rice Roti for our Sunday lunch, also prepared, regular chappati and sabzi thinking that he will not be happy with rasam and rice roti.    But to my surprise, he had only this,  ate this to his heart content. After his meal he said this was really delicious, very good. 

I am a fan of rasam and make  it as a soup for dinner very often.  This Lemon Pepper Rasam is very flavorful and not spicy, I would say just right. I wanted to make something different instead of steamed rice to go with the rasam. So I made this stuffed rice roti, which  is a complete meal with veggies too. So let's go to the recipe.
  
Ingredients

2 Tablespoons Moong dal - soaked , boiled and mashed
2 Tablespoons Tomatoes - finely chopped
1/4 Teaspoon Asafoetida
2 Tablespoons Lemon Juice
1 Teaspoon  Pepper powder - crushed roughly
1/2 Teaspoon Roasted Cumin powder
A pinch of Turmeric
1 Green chilly - finely chopped
1 Teaspoon Rasam powder
1 Tablespoon Ginger - finely chopped
1 Tablespoon Coriander leaves - finely chopped
1.1/2 Cup Water
Salt to taste

For the Tadka

1 Tablespoon ghee
1 Teaspoon  Mustard seeds
1 Teaspoon Cumin seeds
A Spring Curry  leaves
2 Red chillies

Method

Bring the water to rolling boil in  a pan , then add the pepper and cumin powder, asafoetida, turmeric, green chilly, ginger , salt and rasam powder, stir  and let it boil for 3 minutes.  Then add moong dal, stir well and let this boil for 3 minutes,  add the tomatoes and little coriander leaves and stir and let it boil for 3 minutes, then add the lemon juice stir and switch off flame. Keep aside

For the tadka : Heat ghee in small pan, add the mustard and cumin seeds, when then crackle, add the red chillies, take off flame add the curry leaves , pour ovef the  rasam, add remaing coriander leaves. 

If you find the rasam thick then add boiling water to adjust the consistency.

Stuffed Rice Roti

Ingredients

1 Cup Rice Flour
1 Cup Water
1 Teaspoon Cumin seeds
Salt to taste
1 Green chilly - finely chopped
1 Tablespoon Capsicum - finely chopped 
1 Tablespoon Cabbage - finely chopped
1 Tablespoon Oil

For the Stuffing
Grind to rough paste without adding any water

2 Tablespoons Coconut - grated
1 Tablespoon Sesame seeds
8 - 10 Curry leaves
1 Green chilly
1 Teaspoon Sambar powder
Salt to taste
1 Teaspoon Coriander leaves

Method 

Add the cumin seeds, chilly, capsicum, cabbage and salt, to the water and bring it  to a rolling boil.  Add the rice flour little by little and keep stirring till it forms a dough, if necessary add more flour to make a dough, add oil and keep stirring for a minute . Take off flame. cool and knead to a smooth dough.

Divide the dough eaqually into  small balls.Oil a rolling board and roll into small, but  thick rotis and keep aside.

Take one roti put a little stuffing in the center.

Cover with a another roti.

Cut with cookie cutter or bottle lid . Make all rotis and keep side.

Then heat a griddle/ tawa with little oil and fry these rotis till light brown on each side.

Serve rice roti with rasam.  Enjoy  !!!!

This is Week 2 Day 7 of the Marathon theme Indian States.

Lables : South Indian, Rasam, Rice, Rotis, Main course, Vegetables,Blogging Marathon, Tamil Nadu

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

An InLinkz Link-up

Gujarati Kadhi with Steamed Rice- A Traditional Gujarati Cuisine

Gujarati Kadhi is one of the most famous recipes of Gujarati cuisine. This kadhi requires patience. The kadhi only tastes good when  it's kept simmering over low flame for at least 20 or 25 minutes, so as to let all the flavors seep, set in, just stirring in between is required. My daughter loves this kadhi because of the sweet and mild sourness. She relishes it with steamed rice.

Ingredients
500 Ml Butter milk - slightly sour
2 Tablespoons Chickpea flour / Besan
3 Green Chillies - slit
1/2 teaspoon Ginger - chopped finely
1 Tablespoon Sugar
Salt to taste

For Tempering / Tadka
1 Tablespoon Ghee
1/4 Teaspoon Cumin Seeds
1/4 Teaspoon Fenugreek Seeds
1/4 Teaspoon Mustard Seeds
2 Cloves
1 Cinnamon stick
4 Peppercorns
2 Bay Leaves
2 Dry Red Chillies
7-8 Curry Leaves
1 Tablespoon Coriander Leaves - chopped

Method

Blend buttermilk and chickpea flour until smooth using hand blender. Make sure that there are no lumps in the mixture.

Transfer prepared mixture to a medium size deep pan and bring it to boil over medium flame.

Add green chilly, ginger,  sugar and salt to taste. Stir to mix well and cook on low flame for approx 10 to 15 minutes. It should be runny. If required add 1/2 cup more water.

Meanwhile, prepare the tempering. Heating ghee in a small tempering pan. Add mustard seeds and fenugreek seeds, when they start to crackle, add cinnamon, cloves, cumin seeds, dry red chilli and curry leaves; sauté for 30-40 seconds on low flame.

Take tempering pan away from flame and pour tempering over kadhi.  Stir well.  After adding tempering, let it boil for 15 minutes, keep stirring after every few minutes. Turn off flame and garnish it with finely chopped coriander leaves. 

Traditionally it is served with steamed rice or khichdi. This can also be served it with pulao.  Here I, have served it with Steamed Rice, Masala Papad, Sitaphal Basundi, Baked Cheesy Capsicum, Fried Stuffed Chillies ( store bought), Slices of Cucumber and pickle.

For the Masala Papad
Ingredients

Large Papad  - as required
1 Onion - finely chopped
1 Tomato - de - seeded, finely chopped
1 Tablespoon Coriander leaves - finely chopped
1/4 Teaspoon Chat Masala
Red Chilly powder and salt to taste

Method

Roast one large papad in the microwave for 2 minutes. One minute on each side.  Mix together  onion, tomato, coriander leaves, chat masala, red chilly powder  and salt.  Spread this on the roasted papad when serving or else the papad will become soggy. 

For the Steamed Rice
Ingredients

2 Cups Rice
8 - 10 Cups Water 
1 Teaspoon Salt

Method

Wash the rice and keep aside

In a large vessel, bring the water to a boil, add salt and rice, lightly stir it.  Let it boil on medium low flame till done. When cooked, Strain the rice in a colander to remove all the excess water and serve hot.

My Notes:

Kadhi prepared with this recipe is white. If you would like to have it a yellow, then add a pinch turmeric powder.

This is Week 2 - Day 6 of the Marathon theme Indian States. 

Labels: Gujarat, Main course, Vegetables, Complete Meal, Blogging Marathon, Kadhi, Soup, Vegetarian

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

An InLinkz Link-up

Matar Pulao With Raita

Matar Pulao and Onion Raita is a served as a main course and is a classic combination. It is filling and quick to make.  In this I, have added biryani masala and its gives an awesome taste to the pulao.  So let's go to the recipe...

Serves 2
Ingredients
1 Cup Basmati Rice
1 Large Onion - finely chopped
1/2 Cup Green Peas
1 Teaspoon Biryani Masala
2 Green Chillies - slit
1/2 Teaspoon Cumin Seeds
1 Stick Cinnamon
2 Cloves
2 Peppercorns
1 Bay Leaf
2 Green Cardamons
1 Tablespoon Oil
1 Tablespoon Ghee
2.1/2 - 3 Cups Water

1/4 Cup Brown Onions for garnishing

Method

Wash and soak the basmati rice in water for 15-20 mins. Then drain, keep aside.

In a pan add oil + ghee, add jeera. Let it crackle. Then add all the whole spcies and saute for a minute add onions and saute till onion becomes translucent. Then add green peas, green chillies and biryani masala. Saute for a couple of minutes. Then add the rice and fry for few minutes add salt to taste. Add water and let it come to a boil, cover and cook till done. Let it rest for 10 minutes then fluff the rice with a fork lightly.

The pulao is ready.  Garnish with brown onions and serve with Onion Raita.

For the Onion Raita
Ingredients
1 Cup Fresh Curds - beaten
1 Onion - finely chopped
Salt to taste
White Pepper powder to taste

Method
Mix all the ingredients to gether. Onion Raita is ready.

This is Day 5 of the Marathon theme Combos from Countries - India.

Labels : Green Peas, Rice, Salads, Main course, Blogging Marathon, Vegetarian, Raita

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

An InLinkz Link-up

Chatpata Achari Aloo

These I had eaten in a restaurant and tried them at home. They are so yummy and tasty. You can have them with roti or as a side dish.   The list of ingredients do look too much, but let that not deter you from trying this yummy Chatpata Achari Aloo...

Ingredients

9 Baby potatoes
A pinch Asafeotida
1/2 Teaspoon Mustard seeds
1/2 Teaspoon Cumin seeds
1/2 Teaspoon Onion seeds
1/2 Teaspoon Fennel seeds
1/4 Teaspoon Carrom seeds
1/4 Teaspoon Turmeric powder
1 Teaspoon Chilli powder - or as per your taste
1 Teaspoon Pickle masala powder
1/4 Teaspoon Black pepper powder
1/4 Teaspoon Chat masala
1 Teaspoon Ginger garlic paste
1 Teaspoon Sugar
Salt - as per your taste
2 Teaspoons Lime juice
1/2 Cup Water
2 Tablespoons Oil
1 Tablespoons Coriander leaves - freshly chopped (optional)

Method

Boil the baby potatoes  and peel them.   If the potatoes are too  big then cut into halves.

Heat a  pan, add the oil then mustard seeds, cumin seeds, onion seeds, fennel seeds, carton seeds  and  when they crackle add the  asafoetida . Immediately add the  turmeric, red chilli powder, pickle masala, ginger garlic paste and little water fry well till the masalas are cooked. Now, add the boiled baby potatoes into it and mix well.  Add the salt, sugar,  black pepper, lime juice and chat masala.  Again add a little water, mix all of this well.  Let it cook on  medium flame until the water evaporate and let the masalas coat the  baby potatoes. Garnish with  coriander leaves.  

Serve with rotis or as a side dish.  We had this with chapatties  as our dinner and enjoyed it.  

Linking this to BM - theme Healthy Family Dinners.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 55

Labels : Vegetables, Main course, Baby Potatoes, Blogging Marathon, Healthy Dinners

Mixed Vegetables - Patiala Style

This is a Tarla Dalal recipe.   Was browsing through her book and found this interesting recipe.  Made  little changes in this recipe and prepared it.  It was delicious and creamy,  without adding a spoon of cream.  This recipe is a keeper.

Ingredients
2 Cups  Mixed vegetables
1 Capsicum - chopped
1 Onion -  finely chopped
1/4 Teaspoon Turmeric powder
2 Green chillies -  finely chopped
1 Cup Milk
1/2 Teaspoon sugar
1/2 Teaspoon Cinnamon powder
1 Teaspoon Ginger - Garlic paste - mixed in little water
1 Tablespoon  Coriander  - finely chopped
3 Tablespoons Ghee

2 Tablespoons Oil
Salt to taste

Method

In mixed veggies I used potato cauliflower, carrots, green peas.
Heat the  oil and ghee  in a pressure pan, fry the onion till light pink.  Add the ginger garlic paste, green chilly and  fry well till oil leaves the sides.  The add all the veggies and fry  on high flame for 5 minutes, stirring continuously.  Then add the turmeric, cinnamon powder,  salt and stir again for a minute.  Add the milk, sugar and give it a quick stir.  Close the pan with the lid and take a whistle on high flame.  Take off flame after a whistle, let the pan cool.  Open and serve garnished with coriander.  Enjoy....

My Notes :

In  the original recipe the veggies were boiled and to thicken the gravy a teaspoon of cornflour was used. 

Linking this to Valli's 'Cooking from Cookbook Challenge: August -- Week 2.

Labels : Vegetables, CCChallenge, Main course

Soya Masoor Paratha

Soy protein is a good substitute for animal products because, unlike some other beans, soy offers a 'complete' protein. Soy protein products can replace animal-based foods—which also have complete proteins but tend to contain more fat, especially saturated fat.

Stuffed soya masoor paratha, tastes exactly like the kheema parathas usually prepared with meat. As this parathas are stuffed with spice and are wholesome, this is a complete meal for your dinner with your choice of dip or sauce. This are perfect even for vegans or vegetarians.  We loved  these protein packed soya masoor paratha very much, we had this parathas  for our dinner with sauce and a katori of curds.

Ingredients
2 Cups Soya – soaked in milk for at least 2 hour
2 Cups Masoor - sprouted
1 Onions - large - chopped finely
1 Teaspoon Garlic - chopped finely
1 Teaspoon Red chilly powder
1 Teaspoon Garam masala powder
1 Teaspoon Coriander seeds
1/2 Teaspoon Cumin seeds
1/2 Teaspoon Fennel seeds
1/2 Teaspoon Ajwain seeds
1/2 Teaspoon Turmeric powder
1/2 Teaspoon Sugar
Salt to taste
1 Tablespoon Oil
Few chopped coriander leaves

For Paratha
3 cups Wheat flour
1/2 Teaspoon Salt
Water as required to knead dough
Method
In a pan, dry roast fennel, coriander, cumin and ajwain seeds lightly and grind them to a fine powder.

I used soya chunks,  squeezed the milk and ground them in mixer to a make kheema.

In a pressure cooker wash the masoor, add 1/2 teaspoon salt and 1/4 cup water and cook on high flame for a whistle.

Heat the oil, immediately add the garlic, onions saute until the light pink. Then add the soya, saute for 2 minutes. Add the masoor and the water in which it is cooked, add all the spices, salt and sugar and cook on high flame till absolutely dry. Switch off the flame and add the coriander. Keep this to cool.

For the paratha
Mix all the ingredients for paratha, add water as needed,  knead into  a soft and smooth dough.  Keep aside for half an hour. Make 7 balls.

Roll the dough into a large circle, place 3 - 4 tablespoon of the filling.

Fold the edges of the dough, into a square, dust with enough flour and roll the dough into a thick paratha (see pic).

Heat a tawa, drop gently the paratha,drizzle few drops of ghee, cook the paratha until they get well cooked on both sides till brown spot appear on slow flame.

With loads of nutritional values,these soya granules suits prefect to add ton of proteins in your daily diet. So go ahead prepare these and enjoy warm with your choice of dip.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 54

Labels: Paratha, Soya, Masoor dal, Healthy, Main course,Vegan, Blogging Marathon

Malaiwale Aloo with Kaju / Creamy Potatoes with Cashewnuts

As usual whenever I visit a restaurant, first look at the menu card and browse through it thoroughly before ordering.  I seen this dish on the menu card and instantly decided, to order this dish.  I loved it.  Came home and try to replicate this dish, it turned out awesome.   

This is a creamy, rich, delicious crispy fried aloo made with cashewnuts . It is a restaurant style dish. This dish is so yummy that we loved it and now it is regularly made at my place.

Sending this to BM#54, Special Theme - BM Moderator's Choice. 

Ingredients
3 Large Potatoes - Washed and skinned
1/4 Teaspoon Salt
1 Tablespoon Pure Ghee
1/2 Teaspoon Cumin seeds
1 Large Onion - finely chopped
2 Green Chillies - finely chopped
1/2 Teaspoon Chilly powder
1/4 Teaspoon Turmeric powder
2 Medium Tomatoes - finely chopped
1/2 Cup Malai
10 - 12 Cashewnuts pieces - soaked in water for 10 minutes
Salt to taste
Oil for frying
1 Tablespoon Coriander - finely chopped

Method

Chop the potatoes in long thick wedges, add salt and mix well and keep aside for 5 minutes. Fry the potatoes, till light brown.

In a pan heat the ghee, add the cumin seeds, when they splutter add the onions and fry till golden brown. Add the green chilles, tomatoes, turmeric powder and chilly powder, fry till oil starts leaving the sides. Then add the malai, potatoes, cashewnuts, salt to taste and fry well.   Add 1/2 cup water and cook till it comes to a rolling boil. Switch off flame, garnish with coriander and serve hot.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 54
Labels: Potato, Cashewnuts, Healthy, Main course, Blogging Marathon

Bombil Chinchoni Without Coconut And Oil

What differentiates East Indian food from other Indian cuisines, is its use of masala. The Bottle Masala, which forms the basis of most East Indian preparations, is made up of 36 ingredients, which are hand-pounded to give the food a unique taste. This Chinchoni is mostly made in Mother's house and is a traditional recipe, sometimes with coconut or without,  with a single type or fish or mix of different fish. 

This is without coconut and oil. In this recipe the 'chinch' or the sourness comes from tamarind.  This is tangy and lightly spicy curry.  This can be had with steamed rice or Hand Breads (Apas) -East Indian.

Ingredients
8 Bombils -  or any fish
500 ml water
1 Teaspoon Salt
2 Teaspoons Tamarind paste

For the Masala

5 - 6 Dried Red Kashmiri chillies

4  Garlic flakes - roughly chopped

1 Teaspoon Cumin seeds
1/2 Teaspoon Turmeric powder

2 Teaspoons Rice - washed

Method 

Soak red chillies in hot water for 1 hour. Drain and grind with remaining masala ingredients to a smooth consistency, gradually adding 3-4 tablespoons of water,or as required.

Wash fish and set aside to drain. 

In a pan or mud vessel (which we East Indians call it a treezal), add the ground masala, tamarind paste, water and over low flame, let this boil for 10 to 15 minutes.   Adjust the consistency of the gravy and sourness accordingly, then only add the fish. After 15 minutes add fish and bring to a boil, lower heat and simmer for 4 - 5 minutes. Serve hot with steamed rice.

My Notes

You can add any fish  or a mix of two or three different types of fish.  

Labels : Chinchoni, East Indian, Seafood/Fish, Curry, Oil Free, Tamarind, Main course, Bombils, Bombay Duck