Masoor Dal Nayab#Alphabet Challenge

This is a delicious main course dish made with brown lentils which we in India call it Sabut/Akkha Masoor. This is one of the easiest dals to cook, a healthy side for rice or rotis.

Ingredients

250 Grams Whole Masoor Dal - soaked for at least 2 hours
1/2 Cup Tamarind Pulp
2 Tablespoons Homemade Sambar Masala
2 Tablespoons Jaggery
1 Teaspoon Chilly powder
¼ Cup Oil
1 Teaspoon Salt
Dry Roast
1 Tablespoon Sesame seeds
½ Teaspoon Fenugreek seeds
1 Teaspoon Mustard seeds
½ Teaspoon Black Peppercorns

Method 

Boil the dal in cooker with 2 cups water for 2 whistles.

In a pan add the tamarind pulp, sambar masala and jaggery and cook till it forms a thick paste.

Heat oil in a large pan/kadai add the masala and little water chilly powder, the cooked  thick paste,  boiled dal and let it cook on medium low flame till oil surfaces. Serve garnished with coriander leaves. 

• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Chocolate Chunk Cookies with Fresh Mint 
• Blogghetti: Easy Mini Mango Tarts 
• Food Lust People Love: Fresh Mint Sauce
• Mayuri’s Jikoni: Makhana Trail Mix 
• Jolene’s Recipe Journal: Mango Strawberry Mocktail 
• Sneha’s Recipe: Masoor Dal Nayab 
• Palatable Pastime: Mediterranean Orzo Salad 
• A Messy Kitchen: Mojito Mint Fruit Salad
• Magical Ingredients: Moringa Makhana Paratha
• Culinary Cam: Mushrooms in My Cookies? Yep. Candy Cap Cookies. 
• Karen’s Kitchen Stories: Overnight Muesli
• A Day in the Life on the Farm: Pork Chops in Creamy Mushroom Sauce 

Fried Eggplant Curry#Improv

This is side dish, has a thick saucy gravy and it's tangy and delicious. Try it, you too will love it. 

Serves 2
Ingredients
1 Medium Eggplant/Brinjal
1 Medium Onion - finely chopped
4 Cloves Garlic
2 Medium Tomato - chopped
1 Cup Hung curd
1 + 1/2 Teaspoon Salt
1 Teaspoon Kacha Masala
1/2 Teaspoon Chilly Flakes
1 Teaspoon Sugar
2 Tablespoon Oil 
Oil as required for frying the eggplant/brinjal slices
1 Tablespoon Coriander leaves - finely chopped

Method

Slice the brinjal in roundels and then in four parts. Rub a teaspoon of salt on both sides of the eggplant pieces, keep it in a strainer for an hour atleast. After an hour wash the brinjal pieces well and pat them dry.

Whisk the hung curd and chilly flakes till smooth. Keep aside.
Fry the brinjal slices in little oil, till brown on both sides. Keep them aside. 
Blend the tomatoes and garlic to a smooth puree. Keep aside. 
In a deep pan / kadai heat oil, add onion and saute till brown. Add the coriander leaves, blended tomato puree, salt  and Kacha Masala , and fry till oil separates.  Add sugar, a cup of water , take  the pan aside and add half of the whisked hung curd, mix well.  Place the pan again on low flame, stirring continuously till it comes to a boil, cover and let it cook again till oil separates.   Arrange the brinjal slices in the gravy, cover and cook or a minute for two only.

Serve hot with the remaining hung curd and enjoy with roti, phulkas or parathas.

Labels: Brinjal, Eggplant, Side Dish, Vegetables, Kacha Masala, Improve Cooking Challenge, Main course, Serves Two

Improv Cooking Challenge: August 2021

Eggplant and Tomatoes

Classic Moussaka from Palatable Pastime
Fried Eggplant Curry from Sneha's Recipe
Catalan Escalivada from Culinary Adventures with Cam
Mirza Ghasemi - Vegan Version by Magical Ingredients
Eggplant and Tomato Tian byA Day in the Life on the Farm
Eggplant Prosciutto Caprese Panini from Cookaholic Wife

Chole - Pressure Cooker#MultiCookerMonday

I have already made so many recipes of Chole/Chickpea Curry which are already posted. But this recipe is totally different and we enjoyed this with Yeasted Bhatura.

Ingredients   

1 Cup Heaped Dried Chickpeas
3 Large Onions - finely chopped
3 Large Tomatoes- peel of the skin and then chop
5 Big  Cloves Garlic - minced
1 Heaped Minced  Ginger 

2 Bay leaves
2" Stick  Cinnamon  

1 Teaspoon Cumin Seeds
1 Teaspoon Turmeric powder 

1 1/2 Teaspoon Coriander Powder 

2 Teaspoons Level Red Chilly Powder 

1 Tea bag 

4 Tablespoons Heaped Yogurt - beaten
4 Tablespoons Oil
Salt to taste
Method

Wash and soak the chickpeas overnight or for at least 4 hours. Then rinse and boil them in fresh water with salt to taste. Keep this aside.

Heat another pressure pan with no oil and saute the chopped onions, saute them for a minute, then cover the cooker. Remove the weight. Cook on high flame for a couple of minutes so that steam is created inside. 

Then lower the flame and let it cook for 3 minutes. Now take off the lid, onions will have softened and get lightly browned. Add ginger and garlic, saute again for 2 minutes, till light brown. Add tomatoes ( used frozen tomatoes so the skin peels off easily and get mushy too quickly). Cook till tomatoes mushy and mashed up and the liquid released from them evaporates. 

Make a well in the middle, and pour oil. Add bay leaves and cinnamon stick , cumin seeds, let these sauté a bit in the oil, then add turmeric, coriander and red chilly powder. Add salt to taste (just remember that boiled chickpeas already have salt in them)and the tea bag( this will give a nice rich color to gravy without altering the taste of the gravy), so do not worry just add it. Mix all these very well then add the beaten yogurt. Again mix everything well and cook on medium flame, stirring in between. 

If the gravy sticks to the bottom, add the stock from boiled chickpeas little by little so that spices does not burn at the bottom of the pan. When oil starts to surface add the chickpeas and the remaining stock, stir this well. With the back of the spoon mash some chickpeas. Add water if needed to adjust the consistency of the gravy. Taste for seasonings and adjust accordingly. 

Place the lid of the pressure pan, close it, take 3 whistles on high flame. Turn off the flame. When the cooker cools down, transfer to a serving bowl. 

Garnish with chopped coriander, onion rings and flame roasted green chillies. 

Enjoy this with  Yeasted Bhatura . Yum and delicious. 

Do try this recipe and hope you enjoy it.

Other recipes you would like to see
Chole Sabzi (Chick Peas) / Kabuli Channa 
Chole Methi / Chickpeas with Fenugreek
Chole masala
Punjabi Chole - No Onion No Garlic
Labels : Chole, Chickpeas, Vegetarian, Vegetables, Indian, Gluten Free

Multicooker Monday

Recipes for Small Appliances

• • Beef Barbacoa Tacos from A Day in the Life on the Farm 
  • How to Cook Jowar/Sorghum in Instant Pot from Magical Ingredients
  • Italian Sausage and Chicken Ragu with Herby Ricotta - Instant Pot from Food Lust People Love
  • Meringue Kisses in Toaster Oven from Sid's Sea Palm Cooking 
  • Ropa Vieja in the Slow Cooker from Karen's Kitchen Stories 
  Slow Cooker Thai Peanut Chicken from Making Miracles
  

Tandoori Aloo Matar Sabzi - A Side Dish

This is a lovely recipe for vegetarians, vegan, its gluten free too. Tandoori Aloo Matar is midly spiced yet delicious and mouthwatering with homemade tandoori masala which is so colorful. You can add different seasonings to change the dish as well, a must try dish.

Ingredients
1½ Cup Fresh Green Peas - boiled
4 Potatoes - cut into medium size cubes
2 Onions - sliced
3 Tomatoes - chopped
2 Teaspoons Cumin seeds
4 Green chilles - chopped
1 Tablespoon Ginger
½ Teaspoon Amchur powder
1 Tablespoon Tandoori Masala - Homemade
½ Teaspoon Salt
1 Teaspoon Coriander powder
2 Tablespoons Coriander leaves - chopped
¼ Cup Oil
½ Teaspoon Red Chilly powder

Method

Heat oil add cumin seeds, sliced onion, fry till light golden add chopped ginger and tomatoes, fry for 5 minutes add coriander powder, chilly powder, amchur powder, salt and ¼ cup water, fry well add peas, potatoes, tandoori masala, cover and cook on low flame for 10 minutes till oil surfaces.  

Serve garnish with coriander leaves and slit green chillies. Enjoy!!

Labels: Vegetables, Gluten Free, Green Peas, Potato, Vegetarian, Vegan, Sabzi

Vegan Hariyali Kurma

Vegan & Gluten Hariyali Kurma is a coconut curry based main course dish from Karnataka is made with mixed vegetables. This is a South Indian restaurant style mildly spiced creamy Kurma. 

Ingredients  

300 Grams Frozen Mixed Vegetables
1 Large Potato - cut in cubes & parboiled
1 Large Capsicum - cut in cubes
1 Teaspoon Level Ginger Garlic paste
2 Medium Onions - finely chopped
2 Medium Tomato - finely chopped

1 Teaspoon Salt or to taste 
½ Teaspoon Garam Masala powder
For the Tadka 

2 Bay leaves
3 Whole Cloves
An inch Cinnamon stick
A Sprig Curry leaves
¼ Cup Oil
To grind to a fine paste 

½ Cup Packed Freshly Grated Coconut
5 Green Chillies or to your taste
15 Whole Cashewnuts
½ Teaspoon Heaped Cumin seeds
A handful of Coriander Leaves
10 - 12 Mint Leaves
1½ Teaspoons Coriander powder
1 Tablespoon Poppy seeds/Khus Khus

Method

Boil the cashews and poppy seeds in 1/2 cup water till the they are soft and the water dries. Cool it , then grind this along with coconut, cumin seeds, green chillies coriander and mint leaves to a smooth paste adding little water if necessary.

 Heat a oil in a kadai, add the bay leaves ,curry leaves cinnamon and cloves,let them crackle.
Then add the onions saute till light golden then add ginger garlic paste and saute over medium flame for a minute.
Add the chopped tomatoes and salt, cook till the tomatoes mushy.  Add the ground paste and fry till oil surfaces.

Add in the boiled potato, capsicum and mixed veggies saute for a few minutes, add water to make a thick gravy consistency, bring it to a boil on high flame.

 Reduce the flame to low, cover and cook till the veggies are done. Switch off the  flame add the garam masala powder, lightly mix it, taste for salt and seasonings. 

Serve hot with parathas/pooris chapati or with pulao . 

This Vegan Hariyali Kurma is easy to prepare. It's creamy, delicious !!

Labels: Mixed Vegetable, South Indian, Restaurant Style, Vegan, Coconut, Main course, Gluten free, Karnataka, Vegetables, Vegetarian

One Pot Veggie Soupma For Two#Soupswappers

Soupma is nothing "But" Upma + Soup, a semolina veggies soup, tasty quick, filling and a one pot soup.

Serves 2 
Ingredients
¼ Cup Fresh Green Peas
1 Small Onion - finely chopped
1 Small Carrot - finely diced
1 Small Tomato - chopped
3 French Beans - chopped
1 Baby Potato - - finely diced - optional
1 Tablespoon Finely Chopped Capsicum
1 Green Chilly - - finely chopped - optional
2 Tablespoons Heaped Semolina
¼ Teaspoon Urad Dal
¼ Teaspoon Mustard Seeds
¼ Teaspoon Turmeric powder
¼ Teaspoon Paprika powder
1 Teaspoon Sugar
Salt to Taste
4 - 5 Curry Leaves - chopped
1 Tablespoon Oil or Ghee
500 Ml Water

Method

In a sauce pan dry roast the semolina till it turns light pink on low flame. Take this out. 

In the same pan heat oil,  add the mustard seeds, urad dal, and when they crackle,  add the curry leaves and onion, saute till translucent , now add all the veggies and saute for a minute, add the turmeric powder, salt , sugar and water,  bring this to a boil, reduce the flame when the veggies are nearly cooked add the roasted semolina and stir well till mixed and lump free, let this cook on low flame till the veggies are soft yet firm. 

Add a dash of paprika and serve hot with a sprinkle of scallion/spring onion greens. 

Enjoy this tasty Soupma. I, served this Soupma with cheeslings.

Labels : Soup, Soup Swappers, Upma, Healthy, Appetizer, Vegetarian, Vegetables, Vegan

• Caldo Gallego Cubano by Palatable Pastime
• Carrot and Fennel Soup with Homemade Stock by Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplices
• One Pot Veggie Soupma by Sneha's Recipe
• Roasted Fennel and Spring Green Soup by Culinary Adventures with Camilla
• Sardinian Herb Soup by Karen's Kitchen Stories
• Split Pea Soup by Making Miracles
• Spring Greens Soup with Mushrooms by Sid's Sea Palm Cooking
• Wilted Spring Greens Soup by A Day in the Life on the Farm

Pressure Cooker Carrot And Drumstick Sambar#MultiCookerMonday

This is quick one pot pressure cooker sambar, so quick an easy to prepare. Just add all the ingredients and take 2 whistles on high flame and your sambar is ready.  

Thanks to Multi Cooker Monday where we can cook and post in all our small appliances, where other wise are hardly used. 

Ingredients
½  Cup Tur Dal
1 Large  Carrot - cut int sticks 
1 Tomato –  cut into four pieces
4 Drumsticks - cleaned and cut into long pieces 
1 Green Chilly
2 Teaspoons  Instant Sambar Masala Powder- Homemade
1 Teaspoon Red Chilly Powder
1 Teaspoon Heaped Coriander Powder
½ Teaspoon Turmeric Powder
1 Small Lemon Size Ball Tamarind
Salt to taste
1 Teaspoon Jaggery
A Sprig Curry Leaves 
For the Tadka
2 Tablespoons Oil
1 Teaspoon Mustard Seeds
1 Teaspoon Urad dal
1 Teaspoon Cumin Seeds ¼ Teaspoon  Asafoetida
A Sprig Curry Leaves

Method

Wash and soak the tur dal for atleast an hour.
Soak the tamarind in ½ cup warm water.

In a pressure  pan , add tur dal,  drumsticks, carrot, tomatoes whole green chilly,  all the given spices, jaggery, salt to taste . Add water  to the level of the veggies , give it a good mix .  Place this on high flame bring the water to a boil, when it come to boil cover with the lid and pressure cook for 2 whistles on high flame. Turn off the heat and let the steam settle  by itself. Open the cooker and set aside.

Add the tamarind juice and enough water, to make a gravy consistency and bring this to a boil.  Let this simmer for at least 5  to 7 minutes on low.

In a small takda pan,  heat oil, add mustard, urad dal, cumin seeds , curry leaves and asafoetida and let them sizzle. Add  this tadak to the dal and mix well.

Serve with rice or idli.  

Enjoy!! 
Lables:  Sambar, Pressure Cooker, South Indian, Dal, Carrot, Drumstick, Instant Sambar Masala Powder, Vegetables, Vegetarian, Multicooker Monday,  Vegan, Gluten free,  No Onion No Garlic
Multicooker Monday - March 2020 Recipes
Recipes for Instant Pots, Slow Cookers, Sous Vide and More! 

Pressure Cooker & Instant Pot Recipes:
Instant Pot Carolina-Style Pulled Pork from Karen's Kitchen Stories
Instant Pot Orange Chicken from Making Miracles
Pressure Cooker Carrot And Drumstick Sambar from Sneha's Recipe
Thai Green Curry Mussels (Instant Pot) from Palatable Pastime

Slow Cooker Recipes:
Maple & Honey Butter Crockpot Sweet Potatoes from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Slow Cooker Chicken Fajitas from A Day in the Life on the Farm

Sous Vide Recipes:
Sous Vide Bone-in Leg of Lamb from Food Lust People Love
Sous Vide Chicken from Sid's Sea Palm Cooking

Tell your friends about #MulticookerMonday! We post each month on the third Monday with trusted recipes for your favorite small appliances!

Vegan Mushroom Roast/Koon Olarthiyathu -Kerala Style

This  is a  side dish, very tasty,  vegan & gluten free delicacy, very tempting and irresistible.

Serves 2
Ingredients 

250 gm Button Mushrooms 

¼ Teaspoon Chilly powder
½ Teaspoon Coriander powder

½  tsp Teaspoon Garam masala

¼ Teaspoon Teaspoon Black  Pepper powder

1  Green chilly– slit

1 Medium Onion– finely chopped

1 Teaspoon Finely Chopped Ginger 

2 Sprigs Curry leaves

½ Teaspoon  Mustard seeds

2 Dry Red Chillies

2 Tablespoon Oil

8 Coconut pieces or 1 Tablespoon Grated Coconut 

½  Small Tomato  - de seeded and diced

½ Cup Thick Coconut Milk

Salt to taste

Method 
Wash and cut the mushroom into slices.

In a kadai add this mushroom pieces along with chilly powder,coriander powder,garam masala,crushed pepper,salt and thick coconut milk. 

Cover  with a lid  and cook this in medium flame until the mushroom gets cooked and all moisture evaporated/dry . Keep this aside.

Now take another pan and heat oil and temper mustard seeds,dry chilly and  few curry leaves .Now add  ginger and finely chopped onion ,green chilly slits and pinch of salt.  Mix well and saute until the onion turn into light brown color. 

Now push this to the side of the pan and add chopped coconut pieces or grated coconut and saute till it changes color. 

Add this too the cooked mushroom and Add the tomato pieces and the remaining curry leaves. 

Saute for a minute. give it a good mix and cook in low flame for at least for 3 -4 minutes. 

It's done.

Remove this on to a serving dish and the yummy mushroom roast is ready to serve.

Its a great combo with chapathi.

Labels : Vegan, Gluten free, Mushroom, Side Dish, Main course, Kerala, Vegetables, Vegetarian, Healthy