Posts Tagged ‘Indian food’

Dal Tadka

Dal is a staple in my house. Hubby loves it, my kid loves it and I am not the exception. I try to make dal every other day. Today’s recipe is simple dal which is easy to make and delicious too. If you are running out of time but still want to make something simple and wholesome, this is definitely for you. Pair this with plain white rice and some fried papads on side and TA-DA, you got a dinner or lunch ready in 30 minutes.

This dal dish will be one of my all time favorite ways of making dal. I make this dal with arhar dal and masoor dal which is pressure cooked together and in the end I temper the dal with cumin seeds, garlic and dried red chill. Hence the name Dal Tadka. Tadka is nothing but a hindi term for tempering. Tempering – It is a method widely used in Indian cuisine, in which whole spices are heated in hot oil and then mixture is added to the final dish to enhance the flavor.

Dal tadka

Ingredients:

For dal:

  • 1/4 cup arhar dal/split yellow dal lentils
  • 1/4 cup masoor dal/split pink lentils
  • 1 small-sized onion, chopped
  • 1 medium-sized tomato, chopped
  • 1 teaspoon grated ginger
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/4 teaspoon garam masala powder
  • a pinch of asafoetida/hing
  • salt to taste
  • 2 teaspoon oil
  • water to cook
  • 1 tablespoon of ghee
  • chopped coriander leaves for garnish

For Tempering/Tadka:

  • 1 tablespoon oil
  • 1/2 cumin seeds
  • 2 dried red chilli
  • 1 big garlic cloves, grated
  • a pinch of asafoetida/hing

Method:

  • Mix both the dal together and wash them in several changes of  tap water. Keep it aside.
  • Heat a pressure cooker, add oil and then add chopped onions and cook until it turns light brown in color, add grated ginger, chopped tomatoes, turmeric powder, coriander powder, gram masala powder and salt to taste.
  • To the above masala, add dal and sufficient water and cook dal for about 3-4  whistles on medium-low heat. Once the pressure cooker cools down, open the lid and mash the dal until creamy and mashed.
  • Dal will be little thick after mashing up, add water for desired consistency. It should not be too thick or thin. Once the desired consistency is reached, give a boil, add a tablespoon of ghee and check for seasoning.
  • Cover the dal with lid and prepare tadka for the same. At this step you can add the tadka and mix the whole thing together. Or you can serve the dal with tempering on top of it.
  • Heat oil in a small pan, add cumin seeds, dried red chillies, a pinch of asafoetida, grated garlic and cook until garlic turns light brown in color.
  • Once done, pour the entire tempering into dal and serve.  Sprinkle with chopped coriander leaves to serve.
  • Serve Dal tadka with plain white rice and  roti. Enjoy!

Dal Rice

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Missi Roti

Honestly speaking,  growing up at my house my mom used to make only one or two kind of paratha’s  and that is Aloo paratha and methi paratha. But after marriage, I got introduced to varieties of paratha. My mom-in-law makes many different kind of parathas. Sometimes she will just knead the dough with left over dal or beans curry and make paratha for breakfast.

this recipe is my mom-in-law’s recipe.  When she was visiting us she had made this paratha for breakfast so many times.

Missi roti is made by combining any kind of flour with some spices, greens, chopped onions. I have seen so many recipes for miss roti made by gram flour and whole wheat flour on net but I remember my mom-in-law making this by combining makki ka atta and whole wheat flour.

I have made this for our dinner and served with some yogurt and pickle on side. The way I like to eat paratha, you can also have this with any side dish or sabzi.

Missi Roti

Ingredients:

  • 2 cups Whole wheat flour, plus extra for dusting
  • 1  cups makki ka atta/ corn flour
  • 1 1/2 cups fresh methi leaves, washed and finely chopped
  • 1 green chilli, deseeded and chopped
  • 1 small purple/red onion, finely chopped
  • 1 tablespoon ghee to be added to the dough
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon chaat masala powder
  • 1/2 teaspoon degi mirch/red chilli powder
  • 1 teaspoon ginger garlic paste
  • 1/2 teaspoon carom seeds
  • warm water for kneading the dough
  • salt to taste
  • oil, for frying the roti

Method:

  • In the bowl of your stand mixer, combine all of your ingredients except the water and oil for frying.
  • Attach the dough hook to your mixer and start on a low speed. Slowly add water to the flour mixture. Gradually increase the speed to medium until a ball forms. If the dough does not release from the sides of the bowl, add some flour. If the dough is very dry and flour-y, add a small amount of water.
  • Once the dough forms into a ball, allow the mixer to knead for 4-5 minutes at medium-high.
  • After the kneading is finished, cover the dough with damp towel and allow to rest for 15-30 minutes.
  • Alternatively you can also knead the dough with your hands.
  • Once rested knead the dough for a minute and then divide the dough into 9 equal portions. Make rounded balls with each portion.
  • Heat a cast iron skillet on medium-high heat.
  • Take one dough ball at a time. Flatten it slightly and roll both sides in some whole wheat flour.
  • With a rolling pin, roll the balls into a circle of medium-sized roti about 5-6 inch in diameter.
  • Transfer the rolled out dough circle on the hot skillet. Cook  for about a minute on one side. Flip it over. Grease with oil on the top side.
  • After about a minute flip it over and grease oil on the other side. Cook both sides till brown spots appears on both the sides.
  • Serve it with some pickles and curd or with any Indian side dish.

Missi Roti

Jeera Aloo

Posted: March 5, 2013 by incidentalcooksuman in Curries, Indian Food
Tags: , , , , , ,

Jeera Aloo

Sometimes the best things are also the simplest. Whenever I run out of dishes to make for dinner or lunch this is one dish that comes to my rescue. Jeera Aloo, the first dish I learnt to cook, and it continues to be my all time favorite.

Jeera Aloo is one of the simplest Indian vegetarian dish, where jeera stands for cumin seeds and aloo stands for potatoes. Potato are so versatile, it can be cooked in numerous ways and no matter how you cook them, a potato dish will always taste great.

This is a dry dish and thus is ideal for taking with you when you are travelling. I remember mom making this for our train journey, it’s not that you don’t get food in trains or at station but to be honest there’s always concern about the hygiene of the food. And nothing is compared to a good homemade meal. We used to have this with pooris or parathas and pickle on side.

There are many different variations to this dish, and you will find various recipes online. This recipe is how my mom makes jeera aloo at home always, simple yet delicious.

Ingredients:

  • 2-3 big potatoes, par-boiled
  • 1 small-sized white onion, finely chopped
  • 2 green chillies
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala powder
  • 1/2 teaspoon roasted cumin seeds
  • 1/2 teaspoon degi mirch
  • 1 teaspoon lime juice
  • 2 tablespoon light olive oil
  • chopped coriander leaves for garnish
  • salt to taste

Method:

  • Peel the potatoes and cut into medium sized cubes.
  • Heat oil in a skillet. Add cumin seeds, once they crackle add chopped onions and green chillies and cook until onions turns light brown in color. Add  turmeric powder, coriander powder, gram masala powder, degi mirch and salt to taste. Cook for 3-4 minutes.
  • Add cubed potatoes and mix gently so that the potatoes are coated with masala.
  • Check for salt and add chopped coriander leaves and sprinkle the cumin powder and add lime juice. Mix well. Switch of the heat.
  • Serve hot !

Jeera Aloo

Dal-chawal is my all time comfort food.Back home, every day my mom makes one kind dal for lunch. There are so many varieties of Dal (lentils) that everyday of the week you can have one and the good thing is they all taste different.

So keeping the tradition continue I too make dal at home everyday, sometime adding some vegetables, greens to it. Or sometimes combining the different types of dal. If you have little one at home I think this is the best food to include in their diet.

This simple dal fry is very easy to make and exotic enough for serving to guests. As the name suggest  it is 5 different types of dals(lentils) cooked together. We had this for our weekend lunch with rice, roti and bhindi sabzi.

Ingredients:

  • 2 tbsp arhar dal
  • 2 tbsp whole urad dal
  • 2 tbsp spilt green moong dal
  • 2 tbsp yellow moong dal
  • 2 tbsp channa dal( lentils)
  • 1 medium onion,  chopped
  • 1 medium tomato, chopped
  • 2 bay leaves
  • 2 dried red chillies
  • 1 tsp cumin seeds
  • 1 tbsp ginger garlic paste
  • 2-3 green chillies, seeds removed, chopped
  • 1 tbsp oil
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • 1/2 tsp garam masala powder
  • salt to taste
  • chopped coriander leaves to garnish

 Method:

  • Wash all dal and then soak them for about 2-3 hours. Then using a pressure cooker, cook dals together with sufficient water for about 3-4 whistles on medium-low heat. Once the pressure cooker cools down, open the lid and mix the dal together, add more water if needed and again cook for 3-4 whistles more. Once cooked soft, mash and set aside.
  • Heat oil in a pan, add cumin seeds, dried red chillies, bay leaves to it. Once the cumin seeds are brown, add chopped onions, asafoetida and sauté onion until light brown in color.
  • Then add ginger garlic paste, tomatoes, green chillies, turmeric powder, coriander powder, garam masala powder and salt to taste. Cover the pan and cook on low heat for 4-5 minutes. Stirring in between.
  • Next, add the mashed dals with some water and give it a good stir.
  • Bring the dal to a boil and add coriander leaves in the end. Switch of the flame, add 1 tbsp of ghee, cover the pan and let it rest for 5 minutes.
  •  Serve with Chawal(Rice), roti and your favorite vegetable . Enjoy!

Misal Pav

I remember having Misal-Pav in our office canteen. In Mumbai most people travel at least 1 to 2 hours to office everyday, so it is obvious that not everybody is going to have breakfast at home first thing in the morning. Breakfast menu’s in office canteens like misal-pav, vada pav, idli-sambhar to name a few are very popular. Since, I lived very close to office, I would skip breakfast at home to have Misal-Pav in office.

Misal Pav is another popular breakfast dish in Mumbai. Misal literally means mixture and this dish is a mix of sprouts(dried peas, moth beans and moong beans) which is cooked in onion-tomato-coconut gravy and topped with chopped onion and Farsan or mixture( which is again a  mixture of dried spicy gram flour noodles, roasted peanuts, roasted channa dal). And it is served with none other than our famous pav(bread).There are different versions of Misal like Bombay Misal, Puneri Misal and Kolhapuri. This is my version to the dish. We had this for dinner yesterday night with fresh baked pav bread.

Ingredients:

  • 2 1/2 cups mixed sprout legumes
  • 1 medium onion, chopped
  • 1 tbsp ginger-garlic paste
  • 1 large tomato, chopped
  • 2 tbsp crushed tomatoes
  • 4 green chillies, seeds removed
  • 1/2 tsp fennel seeds
  • 1/4 tsp asfetodia powder
  • 1 tsp turmeric powder
  • 1 tbsp coriander powder
  • 1 tsp garam masala powder
  • 3 tbsp shredded fresh/frozen coconut flakes
  • salt to taste
  • coriander leaves for garnishing
  • chopped onions for garnishing
  • lime/lemon quarters for garnishing
  • farsan/Sev/mixture
  • 2 tbsp plus 1 tsp light olive oil/vegetable oil

Method:

  • To start with boil the mixed sprouts in pressure cooker for 1 whistles Or until tender. Strain the sprouts and reserve the liquid. Keep it aside.
  • Heat a tsp of oil, add chopped onions and sauté until light brown in color, add fennel seeds, green chillies, ginger-garlic paste and shredded coconut and fry for 2-3 minutes. Once done add chopped tomatoes, crushed tomatoes and grind the mixture into a fine paste.
  • In another pan, heat 2 tbsp oil, add asafoetida powder and add the masala paste followed by turmeric powder, coriander powder, garam masala powder, salt to taste and cook for 5-6 minutes.
  • Add the reserved liquid(for me it was 1 cup), water( I have added 1 cup) and add boiled sprout to the masala.Check for seasoning.
  • Cover the lid and boil for 5-6 more minutes on low-medium heat.
  • The gravy is ready to savored with pav bread.

Assembing the Misal Pav:

  • Take a large serving bowl , add two big ladle full of gravy in the bowl, topped with chopped onions, mixrure/farsan and coriander leaves. Not to forget the lime/lemon wedge. Serve it with pav. And serve your misal-pav piping hot. Enjoy!!

Note:

For sprouting the legumes, soak them overnight. Next day, wash and drain them with water and tie in muslin cloth or cotton kitchen towel. Keep it under a heavy bottom dish in a kitchen closet. The next day you will have beautiful and perfect sprouted legumes ready.

Misal Pav

Misal Pav

Sarsoon Da Saag!!!

Sarsoon Da Saag!!!

Sarson Ka Saag and Makke Di Roti is a authentic Punjabi dish which needs no introduction to all indians out there. But for the rest of the world, Makke Di Roti is a indian flat bread made from corn flour. And saag is basically a hindi term for various green-leaved dishes. In hindi Mustard greens are called Sarson. Sarson Ka Saag and Makke Di Roti is an ultimate combo to devour.

This dish is usually made during winter times, when there is surplus amout of greens on the farm. Traditionally making Saarson ka saag is a long process, which takes so much time and effort starting from cleaning, picking out the leaves, chopping them fine and cooking it for hours. Ofcourse during this process it loses all its beautiful green color but don’t get alarm with that, the final dish will make you weak at your knees. Seriosuly its that amazing and delicious. The moment you take a bite of this combo you will know what I mean.

My MIL makes the most delicious Sarson Da Saag in the whole world. Every year when we visit home, she will make sure to make this combo for us once in a week. So, this time I noted every thing she did to make this incredibly yummy food…here’s the result!

For Sarson Ka Saag:

  • 5 cups of baby mustard leaves
  • 5 cups of spinach leaves
  • 1 cup of fenugreek leaves(Optional)
  • 3 cups of water
  • 1/3-1/2 cup corn flour( corn flour/makki atta)

For tempering:

  • 1  1/2  tsp ginger-garlic paste
  • 2 green chillies, de-vined and chopped
  • Pinch of hing(asafoetida)
  • 1 medium onion, finely chopped
  • 1 medium tomato,seeds removed and finely chopped
  • 1/2  tsp turmeric powder
  • 1 tsp coriander powder
  • 1/4 tsp red chilli powder
  • 2 tbsp dried fenugreek leaves, crushed
  • salt to taste
  • 2 tbsp Clarified butter(Ghee)
  • 2 tbsp light olive oil or vegetable oil
Makke Di Roti n Sarsoon Da Saag!!!

Makke Di Roti n Sarsoon Da Saag!!!

For Makke ki Roti

  • 2 cups corn flour
  • 1 tsp salt
  • Warm water to knead a soft dough
  • oil to grease roti

Method:

  • Wash greens in several changes of cold water to remove all dirt. Remove the tough stems especially from the mustard greens and pick through leaves  and set aside.
  • Chop all the greens roughly and pressure cook on low heat for 2-3 whistles with enough water. When the cooker cools down, open the lid and mash the greens with a wooden masher or back of ladle(Potato masher works well too).
  • Again add some water and pressure cook on low heat for couple of more whistles. Aim is to get coarsely ground greens. Depending on the maturity of the leaves, may require 20 minutes to one hour of cooking time. The green leaves turn dark green during this long process and the cooking water will be reduced.
  • Once you get the green(saag) to the desired consistency add some corn flour and mash everything well. You can use 1/3-1/2 cup of corn flour to make the greens little thick. I have used almost 1/2 cup of it.
  • At this point you can store the cooked greens and temper with tadka before eating. I have used 2 cups of cooked greens(saag) for tadka.
  • Heat oil in a pan and add chopped onions, ginger-garlic paste, green chillies, hing(asafoetida) and cook until onions turns slightly brown. Add tomatoes, turmeric powder, coriander powder, red chill powder and salt to taste and cook until the oil separates from the masala about 4-5 minutes. In between add dried methi leaves to the masala. Crushed the leaves in between your hands before adding.
  • Add the cooked mashed greens to the pan and cook for 5-6 more minutes. Add ghee to the saag and stir everything well and turn off the flame.
  • Serve with Makke Di Roti.

Method:

  • Mix corn flour with salt and keep it aside.
  • To knead the dough, add hot water to the flour and let it sit for few minutes or until you can handle the dough without burning your hand. Knead with palm of your hand until you get a soft and smooth dough.
  • Divide the dough into 6 equal portions and place it on a zip log bag lightly greased with water and flatten down in a form roti about 3-4 inch in diameter. Alternatively you can also flatten in between your palm which needs a bit of experience.
  • Heat a cast iron tava and cook each roti, using little oil, till golden brown on both the sides. It takes time to cook, so keep the flame on medium, let it cook on one side, then flip to the other side.
  • Serve it hot, topped with some ghee, pickle and some onions… Not to forget the Sarson ka Saag.
Makke Di Roti n Sarsoon Da Saag

Makke Di Roti n Sarsoon Da Saag

I am in love with this Yellow-Green combo…isn’t it look Pretty…..And let me tell you it tastes pretty delicious too…try out for yourself…:)

Bitter Gourd or bitter melon also called Karela in Hindi, is a popular vegetable in India. Not many people like this veggie but I happen to love this veggie. In order to cook this veggie you need some cooking technique to minimize the bitterness and enjoy the vegetable. Usually I made simple stir fry with lots of onion. But this time I got some beautiful small bitter gourds. So, I thought of making this stuffed karela’s( my MIL’s recipe). I love all the dishes made by her.

Ingredients:

  • 8-9 small bitter gourd
  • 1 big onion, grated
  • 3 tbsp mustard oil
  • pinch of asafoetida (hing)
  • 2-inch of ginger, grated
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon garam masala powder
  • 1/2 teaspoon amchur powder
  • 1/4 teaspoon red chilli powder
  • 1 green chill, chopped
  • 2 teaspoon pickle masala(I have used carrot & chilli pickle, mother’s recipe brand)
  • salt to taste

Method:

  • Wash and Scrap the rough edges of bitter gourd and keep aside.
  • Make a slit in the center on each gourd for stuffing and scoop out the hard seeds from inside, make sure not to slit all the way.
  • Sprinkle salt on the bitter gourd’s and to the peelings and let it sit for 1-2 hours. Then, wash and pat dry the bitter gourd’s. This process helps to remove bitterness from the bitter gourd. Squeeze out the excess moisture from the peeling.
  • And pound those scoop out hard seeds in pestle coarsely, mix it with gourd peeling, grated ginger and keep it aside.
  • Heat a tablespoon of mustard oil in skillet on medium heat. Wait for oil to heat before adding onion and asafoetida, sauté onions until translucent.Now add gourd peelings-seed mixture, turmeric powder, coriander powder, gram masala powder, red chilli  powder, green chill and salt to taste . Sprinkle 2 tablespoons of water to the mixture, cover and cook for about 15-20 minutes.Once the masala is properly cooked, add pickle masala and amchur powder and taste for seasoning. 
  • Add stuffing mixture to the bitter gourds and do not over-stuff.
  • Heat mustard oil in a wide skillet on medium heat.Once heated, shallow fry each gourds until golden on all the sides. Keep turning them gently so that they get cooked  evenly on all the sides. This whole process will take 25-30 minutes on low heat.
  • Serve hot with Dal and Rice. Enjoy!
Note:
  • If you are not using any pickle masala increase the amount of amchur powder or you can also add 1 teaspoon of lemon juice.
  • Try to use small bitter gourds.
  • You can also tie the gourd’s with thread after stuffing or else take care while flipping to the sides. I didn’t tie my gourd’s.