Mitu's Kitchen Delights

Wish You All a Happy Pongal / Makar Sankranti!

2012-01-15T17:49:00.000-06:00

On Menu :
Ven Pongal
Sweet pongal
Vada
Peanut chutney
Sambhar

Ganesha Chaturthi celebration Pics

2011-09-07T17:35:00.000-05:00

Sharing Ganesha Chaturthi celebration Pics .

Will share the recipes soon.

Modak

Sundal & Dal Vada

Kesari bhath & Lemon Rice

07/24 Lunch pics

2011-07-30T08:36:00.002-05:00

Had invited some frnds over lunch last Sunday. Will try to post the recipes soon. Till then enjoy the pics.

Menu for lunch was :
- Tandoori chicken
-Readymade veg puffs
-Egg curry
-Coconut milk rice
-Chicken Biryani
- Cucumber Raita
-Mint Chutney

For dessert got Tiramasu cake from bakery.

Pesarattu Dosa/Moong Dal Dosa

2011-07-20T07:35:00.000-05:00

Not sure which Region of India this form of dosa originates. But I got to know and taste from one of my Telugu frnd.
And also it tastes best when served with Ginger chutney or some spicy gravy.

High in nutrition and rich in protein.

Preparation time: Soaking time 2-3 hrs or overnight

Cooking time : 5-10 mins

Ingredients :

green whole moong - 1 1/2 cup
Onion - 1/4 of medium sized
Ginger - 1/2 inch cube
Green chilli - 3-4
Cumin seeds - 1 pinch tspn
Salt - 1/2 tspn ( or as per taste)

Steps :

Soak the Green whole moong for 2-3 hrs or overnight.
Grind together by adding little water to make thick consistency batter ( not very coarse) - soaked dal,onion, ginger ,green chilli, cumin seeds & salt.
On a hot flat pan , pour 1/2 cup and spread nicely , and sprinkle little oil , till it gets cooked enough to be turned. Then turn and let it cook on other side.

Pesarattu Dosa/Moong Dal Dosa is ready to be served with Chutney !

Alu mutter fry

2011-05-11T10:48:00.002-05:00

Preparation time: 5-10 mins

Cooking time : 10-15 mins

Ingredients :

Potato - 1 big size
Frozen peas - 1/4th cup
Frozen chopped carrot- 1/4th cup ( optional )
Chilli powder - 1/4 tspn
Dhaniya powder - 1/2 tspn
Cumin powder - 1/4 tspn
Mango powder - 1/4 tspn
Turmeric - 1 pinch
Cumin seeds - 1/4 tspn
Salt - 1/4 tspn
Oil -2 tbspn
Water - 200 ml
Green Coriander to garnish

Steps :

Peel the potato and chop in small cubes.
In a nonstick pan add oil . Once the oil is hot add cumin seeds. Then add all the spices.
And quickly add water ( before the spices turn dark) and chopped potatoes , peas & carrot.
Cover the lid and let it cook for 10-15 mins ( check if the potatoes are cooked till inside).
At the end , open the lid and stir for 3-4 mins on medium high flame.

Alu mutter fry is ready to be served as a side dish for Paratha !!

Tomato Rice

2011-04-18T18:05:00.000-05:00

Weekday lunch special..

Preparation time: 10-15 mins

Cooking time : 10 mins

Ingredients :

Rice ( I made it in Basmati rice)-1 cup
Onion - 1 medium sized (sliced long)
Tomato(ripe) - 3 medium size (chopped rough)
Curry leaves- 3-4
Ginger paste - 1/2 tspn (optional)
cinnamon stick - 1 small stick
clove - 3-4
cardamom - 1 pod
Bay leaf -1
Chilli powder - 1 tspn or more ( as per spice level)
garam masala - 1/4 tspn
Mustard seeds - 1/2 tspn
Salt - 1 tspn or more
Oil - 2 tbspn

Steps :

Soak rice in water while mixing ingredients in cooker.
Place the cooker on stove and add oil to it. Once hot add mustard seeds , curry leaves ,cinnamon stick . cardamom, bayleaf & onion. Stir it on medium high flame till onion becomes little soft.
Then add tomato & ginger paste. And stir till tomatoes become soft.
Add spices and water .
Add rice and let it cook for 2 whistles on medium flame.

Tomato rice is ready for lunch box !

Puran Poli ( Sweet-chana dal paratha) & gravy

2011-04-16T20:45:00.000-05:00

This Tamil New year , I made Puran Poli along with spicy gravy & rice ! Being a working day , didn't get much time to make Vada -Payasam .
As brought up in Maharashtra , I make puran poli in wheat flour rather than in Maida. This is different than the traditional Obat made in south india.

Preparation time and Cooking time : approx 1 hr

Ingredients :

For Puran Poli: ( makes approx 6)

Chana dal - 1 cup
water - 200-300 ml for boiling dal
Sugar - 1/2 cup ( for dal stuffing)
cardamom powder - 1/4 tspn ( for dal stuffing)
Wheat flour - 1 1/2 cup
Salt -1/2 tspn for dough
Oil - 1 tbspn for dough
Ghee for brushing the puran poli.

For Gravy:

Red Onion - 1 medium sized ( not very big)
Garlic clove - 1
Grated dry coconut -1/4 cup
Dhaniya powder - 1 tspn
Chilli powder - 1 tspn
Salt - 1 tspn
Chole Masala - 1 tspn
Turmeric - 1/4 tspn
mustard-cumin seeds - 1/2 tspn
Oil - 2 tbspn
Water - 500-600 ml ( or leftover dal water of Puran Poli dal )

Steps :

Puran Poli

Soak the dal overnight and boil with very little water for 2 whistles

Boil the dal ( without soaking) for 20 mins or so on medium low flame with 300-400 ml water
Once the dal is boiled, smash it nicely and then pour it in a hot pan . And keep stirring it on medium high flame till it becomes dry.
In between add sugar and cardamom powder.
Meanwhile the dal is boiling , prepare the soft dough with - wheat flour , salt ,oil & water.
Like alu paratha , make the round balls of dough with dal filling and roll it gently.
On a hot tawa , place the poli and once its cooked on both sides , brush it with little ghee. ( Ghee adds more taste)

Gravy

In a pan add 1 tspn oil and once it is hot add slice long onion and roast it till its nice brown in color ( approx 4-5 mins) and then add chopped garlic pod to it and let it cool on side.
Grind the roasted onion and garlic to a rough texture ( not paste).
Take a deep vessel or pan and add oil to it ( 2 tbspn ) and then add mustard-cumin seeds . Add onion- garlic and grated coconut , Stir for a min on medium low flame and then add spices and water. ( Here you can add water leftover from the boiled dal for Puran Poli . This will give thick texture to the gravy)
Boil the gravy for 15 mins approx ( you can make it spicy as per your taste level)

Puran Poli & gravy is ready to be served !

Moong Dal ki Pakodi

2011-04-11T22:25:00.001-05:00

Preparation time: 10-15 mins ( Soaking Dal overnight / 6-8 hrs)

Cooking time : Frying time

Ingredients :

Yellow moong dal - 1 cup
Onion - 1/2 medium size (Chopped fine)
Green Chilli - 2-3 finely chopped
Coriander Leaves - handful
Chilli powder - 1/4th tspn
Salt - 3/4 tspn or more
Oil - for deep frying

Steps :

Soak Yellow Moong dal 6-8 hrs and then grind it course rough texture. ( Do not add water while grinding)
Mix ingredients -dal , green chilli , Onion , Coriander leaves , salt & chilli powder.
Once the frying oil is hot start dipping the above Mix in round or flat vada shape (whichever suits you) by taking little in hand And fry it on medium low flame until it turns golden and crispy.

Crispy Moong dal Pakodi is ready to be served with chutney !

Sending this dish to event CBB Series #3 ~ Evening Tiffin

Baigan ki sabji / Brinjal gravy

2011-04-09T14:12:00.000-05:00

Preparation time: 10-15 mins

Cooking time : 20-25 mins

Ingredients :

Small brinjals - 3-4 ( diced in long )
Onion - 1 medium chopped fine
Tomato - 2 small or 1 Big chopped fine
Curry leaves - 5-6
Green chilli - 2-3
Tamarind paste - 1 tspn
Mustard seeds - 1/2 tspn
Turmeric powder - 1 pinch
Garam masala - 1/4 tspn
Garlic paste - 1 tspn
Dhaniya powder - 1/2 tspn
Chilli powder - 1/2 tspn
Salt - 1 tspn or less
Oil - 3 - 4 tbspn
Water - 200-300 ml

Steps :

In a Kadai add oil and once it is hot add mustard seeds. Then add curry leaves & onions and stir for 3-4 mins.
Then add green chilli & garlic paste . Stir it for a min and then add brinjal.
Cover the lid and let it cook for 3-4 mins. And then add spices and chopped tomato. Stir it and cover the lid for 5 mins on medium low flame.
Once the brinjal turns little soft add water and let it cook for 10-12 mins with Kadai lid covered.
At the end add tamarind paste ( mix it with 1/2 cup water). And let it cook for 5 mins more.

Baigan ki sabji / Brinjal gravy is ready to be served with Roti !

Beans stir fry / Poriyal

2011-04-05T17:36:00.000-05:00

Preparation time: 10-15 mins

Cooking time : 20-25 mins

Ingredients :

Beans - 3 cups chopped fine
Onion - 1 medium chopped fine
Green chill - 2-3
Curry leaves - 5-6
grated fresh/frozen coconut - 1/2 cup
Mustard seeds - 1/2 tspn
Urad dal - 1/2 tspn
Chana dal - 1/2 tspn
Chilli powder - 1/2 tspn
Garam masala - 1/4 tspn
Salt - 1 tspn
Oil - 2 tbspn
Water - 200 ml

Steps :

In a Kadai add oil and once its hot add mustard seeds. Once the mustard seeds sputter add curry leaves, urad dal , chana dal & then add onions. And stir till it turns golden brown. ( Approx 4-5 mins)
Then add grated coconut and spices & stir for a min and then add chopped beans.
Add water and cover the lid of the Kadai . Let it cook for 10-15 mins on medium low flame.
Once beans is cooked , stir on high flame for last 3-4 mins.

Beans stir fry / Poriyal is ready to be served with Roti or as side dish for Sambhar rice!

Chana dal Lauki ki Sabji

2011-03-31T19:40:00.001-05:00

Preparation time: 10-15 mins

Cooking time : 10 mins

Ingredients :

Bottle gourd / Lauki - 1 medium sized chopped in cubes (without the seeds)
Chana dal - 1/4 cup
Mustard / cumin seeds - 1/2 tspn
Dhaniya powder - 1 tspn
Turmeric - 1 pinch
Garam Masala - 1/4 tspn
Chilli powder - 1/2 tspn
Salt - 1 tspn
Oil - 2 tbspn
Water - 400 -500 ml

Steps :

Soak Chana dal in water while chopping the bottle gourd.
In a pressure cooker add oil and once it is little hot add cumin/mustard seeds and spices ( make sure the spices dont get burnt if the oil is too hot ). Quickly stir the spices and while adding chana dal & water .
Add bottle gourd and pressure cooker on medium low flame for 2-3 whistles ( approx 15 mins).
Once the Chana dal Lauki is done , you can also temper it with 1 tspn oil & chopped 1 clove of garlic for additional taste.

Note : Eventhough we are adding more chilli powder & salt here while cooking, it will taste mild once pressure cooked.

Garnish with Coriander leaves - Chana dal Lauki ki sabji and serve with either Roti or Rice !

Vegetable Kurma

2011-03-26T22:08:00.001-05:00

Preparation time: 10-15 mins

Cooking time : 10-15 mins

Ingredients :

Potato - 2 small ( chopped in cubes)
Carrot -2 ( chopped in cubes)
Capsicum - 1/2 ( chopped in cubes)
Onion -1 medium chopped rough
Chana dal -1 tspn
Soft chana dal - 2 tbspn
grated fresh coconut - 1/2 cup
Red chilli - 2-3
Cumin / mustard seeds - 1tspn
Chilli powder - 1/2 tspn
clove - 2-3
cinnamon stick - 1 small
Curry Leaves - 6-7
Salt - 1 tspn
Oil - 2 tbspn

Steps :

Roast in a pan - clove , cinnamon stick, grated coconut , red chilli , chana dal , soft chana dal. And once it is cool grind it in a paste by adding some water and keep on side.
Now take a pressure cooker add oil to it , once the oil is hot add cumin & mustard seeds and then add Onions.Stir it for 4-5 mins.
Then add capsicum ,carrot & potatoes. Stir for 2-3 mins and then add spices and coconut paste prepared earlier.
Add little water and pressure cook for 2 whistles on medium high flame.

Vegetable Kurma is ready to be served with Dosa or puri!

Sending this entry to the event 'c-for-colourful Event"

Mushroom Gravy

2011-03-24T21:49:00.000-05:00

Preparation time: 10-15 mins

Cooking time :15-20 mins

Ingredients :

Mushroom - approx 2 cups ( chopped fine )
Onion - 1 big ( chopped fine )
Tomato - 1 big ( chopped fine )
Green Chilli - 2-3 ( slitted in long )
Ginger garlic paste - 1 tspn
dhaniya powder - 1 tspn
Chilli powder - 1/2 tspn
Turmeric powder - 1 pinch
Cumin / mustard seeds - 1/2 tspn
Salt -1 tspn
Oil - 2 tbspn

Steps :

Boil the chopped mushrooms for 10 mins water. Then drain the water and keep it on side. ( Can do this activity in parallel to chopping onion and tomato)
In a Kadhai add oil and once it is hot add mustard / cumin seeds. And then add chopped onions and stir it for 4-5 mins.
And then add Ginger / garlic paste & stir for min and all salt and chopped tomatoes. Let the tomatoes turn soft and cooked for 5 mins.
Then add spices and Mushroom . And water 1 or 2 cups depending on thickness of the gravy required.
Cover the lid of Kadhai and let it cook for 5 mins on Medium high flame. Open the lid and let it cook for 10-15 mins.

Mushroom gravy is ready to be served with rice or roti!

Gobi Paratha ( Cauliflower stuffed Paratha)

2011-03-23T18:34:00.000-05:00

Preparation time : 15-20 mins ( this includes - grating cauliflower)

Cooking time : 10-15 mins (this includes - making the stuffing and then making paratha)

Ingredients :

Dough

Wheat flour - 2 cups
Salt - 1/2 tspn
Oil - 1 tbspn
Water

Cauliflower filling:

Cauliflower - 1 small ( chopped in small and then grated/crushed in food processor)
Oil - 1 tbspn
Red Chilli powder - 1 tspn
Turmeric - 1 pinch
Dhaniya powder - 1 tspn
Garam Masala - 1/2 tspn
Cumin powder - 1/2 tspn
Salt - 1/2 tspn
mustard / cumin seed - 1/2 tspn

Steps :

Knead the dough soft with 1 tspn salt ,1 tbspn oil & water. ( the dough should not be hard , as stuffing will come out.) It should soft enough , that your finger goes in the dough ball easily.
In a Kadai add oil and when the oil is hot , add cumin/mustard seeds.Add spices and quickly add crushed cauliflower (as the spices may turn black if the oil is too hot). Cover the Kadai with lid for 5 mins on medium slow flame.
And later stir it slowly for 10 mins till its cooked nicely & the filling has become dry on medium high flame. Let it cool for sometime then .
Make small balls of dough and then fill the stuffing (1 tbspn per ball) and nicely close the filling in the ball.
Roll the paratha very gently. ( Dont press hard while rolling)
On a hot Tawa roast the Paratha with brushing little oil on it. ( I do not use ghee , but you can use it as per wish)

Gobi Paratha is ready to be served with Raita or Pickle !

Moong Dal Khichdi

2011-03-23T18:27:00.000-05:00

This rice recipe is very handy when there are no veggies at home or running out of time or feeling low..

Preparation time: 5 mins

Cooking time : 10-15 mins

Ingredients :

Sona masoori rice - 3/4th rice
Yellow moong dal - 1/4th cup
Cumin seeds - 1 tspn
Turmeric powder - 1 pinch
Chilli powder - 1/2 tspn
Asafoetida / hing powder -1/4th tspn
Salt - 1 tspn
Oil - 1 tbspn
Water - 500 ml

Steps :

Wash rice & moong dal together and keep aside.
Take a pressure cooker and add oil to it . Once the oil is hot add cumin seeds and all the spices and immediately add water ( make sure the spices do not get over heated & burnt in oil).
Then add rice and moong dal. And let it cook for 2 whistles on medium low flame.
Once the pressure cooker is ready to open , open it and smash the hot Khichdi nicely with a spatula.

Khichdi is ready to be served with curd or pickle !

Beetroot Rice

2011-03-21T21:07:00.000-05:00

Preparation time: 20-25 mins ( Beetroot Sabji )

Cooking time : 10 mins ( Making plain rice )

Ingredients :

Sona Masoori rice - 1cup
Water - 300 ml
Salt - 1 tspn

Steps :

Follow the steps to make beetroot sabji as in post "beetroot-ki-sabji " .
And then mix it with cooked plain rice.

Healhy Beetroot rice is ready!

Malai Kofta

2011-03-21T18:13:00.002-05:00

My entry for potluck dinner last weekend at frnd's place - Malai Kofta

Preparation time: 20-25 mins

Cooking time : 25-30 mins

Ingredients :

For Kofta ( makes 12-15 )

Carrot - 2 (fine grated)
Paneer - 200 gm ( fine grated)
Boiled potato - 1 big ( fine grated )
Frozen peas - 1/2 cup
Chilli powder -1/2 tspn
salt - 1/2 tspn
Garam masala - 1/2 tspn
Dry fruits (Cahews , almond & kismis ) - 1/4 cup
Maida or rice flour - 2 tbspn for dusting the balls
Oil for frying

For gravy

White Onions - 2 medium sized ( blended rough or crushed fine)
Tomato - 2 medium ( blended fine)
Green chilli - 3-4 slitted in long half
Milk - 1/2 cup
Cashews - 1/4th cup
Chilli powder -1/2 tspn
Clove - 2-3
Cinnamon stick - 2 small
Garam masala - 1/2 tspn
Salt - 2 tspn
Oil - 3 -4 tbspn

Steps :

For kofta:

Mix grated carrot , paneer , potato , peas and spices. And make medium size balls by stuffing chopped nuts in between 2 small flat balls.
Dust the balls in Maida and deep fry in hot oil till it turns golden brown. And keep aside. (Fry gently as the balls may split while frying )

For gravy :

First heat the milk and cashew together in a bowl for 1 1/2 min in microwave & keep it aside to cool down.
Add oil in Kadhai and once it is hot add cloves and cinnamon stick.
Then add crushed onion . Stir it for 7-8 mins till onion turns golden brown and leaves oil on side.
Then add green chilli . And add tomato puree. And add - salt , chilli powder & garam masala.
After 5-8 mins add blended cashews & milk paste. The gravy will turn white in color. Add water as required ( approx 200 - 300 ml)
Let it cook for 10 mins with lid closed. Add 2 kofta in it and mix it nicely. This will give nice taste & texture to the gravy.

Add remaining koftas to the gravy 5 mins before serving.

Sent to event Bookmarked Recipes - Every Tuesday Event - 22th March 2011 (Volume 33)

Grilled Fish

2011-03-19T08:32:00.002-05:00

This Friday it was turn for Fish for Dinner. No other way to have a non veg dish in a healthy way , but is to grill it.Just 1 tbspn oil and its ready.

Marination time : 6-7 hrs ( or overnight )

Cooking time : 20-25 mins

Ingredients :

Salmon fish fillet - 1 big piece
Lemon Juice - 1 tbspn
Red Chilli powder - 2 tspn
Turmeric - 1 pinch
Red food color - 1/2 pinch
Salt - 1 tspn
Oil - 1 tbspn

Steps :

Marinate fish with mix of - Lemon juice , 1/2 tspn salt , turmeric , 1 tspn red chilli powder . Keep in a ziploc in fridge for 6-8 hrs.
Once marinated again apply a coating of - Oil , 1 tspn red chilli powder , food color & salt , Before keeping it in oven.
Then Broil it on 500 F for 20 -30 mins.

Grilled & Healthy fish is ready !

Sambhar

2011-03-18T23:01:00.000-05:00

Preparation time: 5-10 mins

Cooking time : 10 mins

Ingredients :

Tuar Dal - 1/2 cup
Water - 400 ml
Drumstick - handful frozen or 1 long fresh ( Optional ) Or
Bean - hadful frozen
Onion -1 small ( chopped rough )
Tomato - 1 big ( chopped rough )
Tamaridn paste - 1 tspn
Green chilli - 2-3
Curry leaves - 5-6
Mustard seeds - 1/2 tspn
Asafoetida powder/hing - 1 pinch
MTR Sambhar powder - 1 tspn
Chilli powder - 1 tspn
Salt -1 tspn

Steps :

Pressure cook - Tuar dal , chopped onion , chopped tomato , green chilli , Spices , tamarind paste - for 2 -3 whistles on medium low flame.
In a separate vessel boil beans or Drumsticks for 10 mins ( or micowave it for 10 mins in little water).
Once the dal is cooked , smash it gently & quickly with a spoon or hand blender ( make sure dal does not becomes like a paste).
Then temper the dal with Curry leaves , mustard seeds & Asafoetida. And add the steamed beans or Drumsticks.

Sambhar is ready to be served with Rice !

Beetroot ki Sabji

2011-03-16T22:25:00.000-05:00

Preparation time: 10-15 mins

Cooking time : 15-20 mins

Ingredients :

Beetroot - 3 grated ( serves 4 )
Onion - 1 small chopped
Tomato - 1 small chopped
Curry leaves - 5-6
Red or green chilli - 2-3
Urad dal - 1/2 tspn
Chana dal - 1/2 tspn
Mustard seeds - 1/2 tspn
Chilli powder - 1 tspn
MTR Sambhar powder - 1 tspn
Ginger Garlic paste - 1/2 tspn
Salt - 1 tspn
Oil - 2-3 tbspn
Water - 200 ml

Steps :

In a kadai add oil and once it is hot add - mustard seeds , urad dal , chana dal , chilli .
Then add onion and once onion is soft after 3-4 mins add tomato.
Stir for 2-3 mins and then add all spices and water.
Then add grated beetroot and let it for 10-15 mins with the Kadai lid covered.

Beetroot ki sabji is ready to be served with plain Paratha !

( With left over beetroot sabji you can make Beetroot rice , by just mixing it with plain rice )

Vangi Bhath

2011-03-15T21:04:00.000-05:00

I tried Vangi bhath in pressure cooker for the 1st time and it turned out good. Usually I make rice separate and then mix with the brinjal spice mix.

Preparation time: 5-10 mins

Cooking time : 10-15 mins

Ingredients :

Rice ( Sona Massoori ) - 1 cup
water - 250- 300 ml
Brinjal - 3 small - diced
Onion - 1 small - chopped
capsicum (optional)- 1/2 chopped
Green chilli - 2 slitted in long
MTR Vangi Bhath masala - 1 1/2 tspn
Chilli powder - 1 tspn
Turmeric - 1/4 tspn
Garam Masala - 1/4 tspn
Mustard seeds - 1/2 tspn
Chana dal - 1/2 tspn
Urad dal - 1/2 tspn
Cahsews - 1 tbspn
Curry Patta - 5-7 leaves
Tamarind paste - 1 tspn
Salt - 2 tspn
Oil - 3 tbspn

Steps :

In pressure cooker add oil. once it is hot add mustard seeds , chana dal , urad dal and curry leaves.
Once the dal turn brown add chopped onions & capsicum.
Then add brinjal And stir it for 3-4 mins. Then add water and tamarind paste and all spices.
Add rice and pressure cook it on medium high flame for 2 whistles.

Garnish Vangi Bhath with cashews!

Methi Alu Sabji ( Fenugreek Potato )

2011-03-14T22:09:00.002-05:00

Methi leaves are very healthy , but when preparing any dish with it , extra care needs to be taken as its bitter in taste and the dish may taste bitter if right spices are not added.
Here in this dish I am adding mango powder to reduce the bitterness of Methi leaves.

Preparation time: 10-15 mins

Cooking time : 10 mins

Ingredients :

Methi leaves - 1 bunch ( chopped in small )
Potato -1 big chopped in cubes
Mango powder - 1 tspn
Cumin powder - 1/2 tspn
Chilli powder - 1/2 tspn
Dhaniya powder - 1/2 tspn
Turmeric - 1/4 tspn
Salt -1 tspn
Water - 150 ml
Oil - 3 tbspn
Cumin / mustard seeds - 1/2 tspn

Steps :

In a small pressure cooker add oil and once its heated add mustard / cumin seeds.
Then pressure cook for 1 whistle on medium low flame - Methi leaves , chopped Potato , water ( very little - approx 200 ml) , Spices & salt.
Once after the cooker lid is opened, again heat it on medium high flame till all the water ( if any left ) is evaporated and the potatoe's turned little golden brown.

If not comfortable making in pressure cooker , than can make it in a Kadai also.

Methi Alu is ready to be served with Roti!

Sent this to Event - Bookmarked Recipes - Every Tuesday Event - 15th March 2011 (Volume 32)

Dal Tomato Rasam

2011-03-14T21:58:00.000-05:00

Preparation time: 10-15 mins

Cooking time : 4-5 mins

Ingredients :

Tuar Dal - 1/4 cup
Tomato - 1 big
Water - 300 ml
Red Chilli - 2
Tamarind paste - 1 tspn
Curry leaves - 5-6
Coriander Leaves - handful
Garlic clove - 1 crushed
salt - 1 tspn
MTR Rasam Powder - 1 tspn
asaefoetedia - 2 pinch
mustard seeds - 1/2 tspn
oil - 1 tbsp
Pepper powder- 1/4 tspn ( optional )

Steps :

Boil the dal with water , chopped tomato , 1/2 tspn salt for 2-3 whistles on medium low flame.
In a small bowl mix little water , tamarind paste , coriander leaves , garlic clove crushed , curry leaves , rasam powder, 1/2 tspn salt , red chilli , asaefoetedia.
Once the dal is cooked , smash it little using a big spoon .In a seperate steel vessel , heat the oil and add mustar seeds to it.
Once the seeds sputter , add dal from cooker and tamarind paste mix from bowl. Boil it for 3-4 mins.(

Dal Tomato Rasam is ready to be served with Rice or you can just have it as soup!

Tandoori Chicken

2011-03-12T08:46:00.000-06:00

Preparation time : 3-4 hrs of marination

Cooking time - 20-25 mins

Ingredients :

Chicken Leg pieces - 6
Curd - 1/2 cup
Ginger / garlic paste - 1 tspn
chilli powder - 1 tspn
cumin powder - 1/2 tspn
Tandoori Chicken masala - 1 1/2 tspn
Salt - 1 tspn
Cardamon - 1
clove - 1-2
Cinnamon stick - 1 small
Green chilli - 2 cut in long
Red Food color - 1 pinch
Oil - 1 tspn
Vinegar - 1 tspn

Steps :

Mix all the above ingredients well and marinate the chicken in it for 3-4 hrs ( or can keep overnight ) in fridge .
Then keep the oven in Broil mode and arrange the pieces on a tray (I use baking tray covered with aluminium foil ). And keep it in oven for approx 20 mins.
Turn the pieces in between once after 10 mins.

Once the Tandoori Chicken is cooked well garnish it with lemon slices , onion rings !

Dal fry

2011-03-12T08:33:00.000-06:00

Preparation time : 5-10 mins

Cooking time : 15-20 mins

Ingredients :

Tuar Dal - 1 cup
Onion - 1 small ( chopped rough )
Tomato - 1 big ( chopped rough )
Coriander Leaves - handful ( chopped )
Green Chilli - 2- 3 ( slitted in long )
Cumin Seeds - 1 tspn
Red Chilli powder - 1/2 tspn
Dhaniya powder -1/2 tspn
Turmeric - 1 -2 pinch
Sallt - 1 1/2 tspn
Oil - 2 tbspn
Water - 300 / 400 ml

Steps :

Wash the Dal and then boil it in pressure cooker with - water , salt , chopped tomatoes , 1 pinch turmeric , dhaniya powder for medium flame for 2-3 whistles.
In parallel , add oil in Kadai . Once the oil is hot add cumin seeds and let it splutter. And then add onion. Once the onion is nicely done add - green chilli , red chilli powder , 1/2 tspn salt , 1 pinch turmeric. If the Dal in pressure cooker is cooked and ready to be opened , then add in it in kadai.
Or else turn off the Kadai and add the dal in kadai ,once the cooker is ready to open.
Then boil the added Dal in Kadai on high flame for 3-4 mins.

Dal is ready to be served with Zeera rice !