GUJARATI MOTH DAL

A gujarati thali is never complete without a lentil, that is often cooked dry. It is called "khathor" or dry lentils. Green moong, red gram dal, black chana are some of the common pulses that are cooked and served up with other dishes like tuhar dal, kadi, raita, etc.

I simply love the look of the entire thali (plate) lined with small katoris or bowls, filled with such delicacies and then the thin chapatis.....it tastes so good.

My husband is a Gujarati, so after marriage there was a lot to learn from my mother in law. the traditional recipes, the staples and all that my husband liked. It is actually fun learning all that special stuff and adding your own little twist.

This recipe is something we both love. Its healthy, good source of protein, and if there is extra there is so much one can do with it. Here you go, RECIPE MARATHON DAY 16

You will need

• red gram dal (moth dal)- 1 cup
• cumin seeds-1/2 tsp
• whole red chilly-1-2
• bay leaves (tej patta)-1
• ginger-1/2 tsp green chillies-
• 1/2 tsp red chilli powder-
• 1/2 tsp jeera dhania powder-
• 1/2 tsp asefotida (hing)-a pinch
• dried parsley (ajwain)-1/4th tsp
• lemon juice-1 tsp
• coriander

You have to

1. soak the red gram over night. wash and microwave for 15 minutes.if you dont have a microwave pressure cook it just for one whistle. (the lentils should be soft and retain their shape)
2. heat oil in a kadai. add the cumin seeds, red chilli (whole), bay leave and hing.
3. once the cumin seeds get roasted add the boiled lentil.
4. add the salt, jeera dhania powder (cumin and corainder powder), red chilly powder and the ajwain. mix it all up.
5. add little water and cover and cook for 5 mins.
6. Add lemon juice. garnish with corainder.

enjoy it with kadi, and rice.

LEFTOVER IDEAS: these taste very good while making behl, or making pani puri. add the moth to the puri. tastes great like a salad with added cucumbers, onions, red tomatoes. etc.

On that healthy not, check out the fellow runners
1) DK 2) Siri 3) Srivalli 4) Ranji 5)PJ 6)Curry Leaf 7)Medha 8)Priya 9)Bhawna 10)Raaji 11)Ruchii 12)Anu 13)Kamala 14)Roopa 15)Divya Kudua 16)Rekha 17)Divya M 18)Lakshmi 19)Raaga 20)Lakshmi Venkatesh 21)Sripriya 22)Viji 23)Pavani 24)Kamalika25)Roochi

RAJHMA MASALA

I am so glad I am finally at par with the rest of my RM members. And off course a nice big thank you with a smile for welcoming me. It sure felt like a marathon to me, specially coz I was literally racing to update my blog. (I actually needed that........)

So here is my recipe for RM DAY 12

You will need

• red kidney beans (soaked overnight)- 1 cup
• onion-1
• tomato -2
• ginger-1/2
• garlic-2
• green chillies-2-3
• tomato puree-1/2 cup
• red chilly powder-1/2 tsp
• cumin powder-1/4th tsp
• coriander powder- 1/4th tsp
• garam masala powder-1 tsp
• oil -2 tbsp
• salt to taste

You have to

1. pressure cook the red kidney beans till soft.You can even use the tinned red kidney beans available in grocery stores here in the US.
2. puree the onion keep aside.
3. puree the tomato along with ginger, garlic, and green chillies.
4. heat oil in a pan. add the pureed onions.
5. saute till nice and brown. now add the tomato ginger paste.
6. add all the spices except the garam masala. add the tomato puree.saute till the oil begins to separate.
7. Now take around half a cup or so, of the boiled kidney beans and add to the masala. mash it well along with the masala (This is a great way to get a nice thick gravy.)
8. add all this to the rest of the kidney beans in the pressure cooker, along with the garam masala and pressure cook for two -three whistles more.
9. serve hot with garnished onion rings with naan, parantha or chapati.

   

note: if using tinned kidney beans, obviously there would be no pressure cooking. You can add the tin of the beans along with its liquid to the masala and cover and cook till the gravy begins to thick .

sometimes I add a little cream to this too. it adds to the texture.

enjoy.

here are all the other fellow runners

1) DK 2) Siri 3) Srivalli 4) Ranji 5)PJ 6)Curry Leaf 7)Medha 8)Priya 9)Bhawna 10)Raaji 11)Ruchii 12)Anu 13)Kamala 14)Roopa 15)Divya Kudua 16)Rekha 17)Divya M 18)Lakshmi 19)Raaga 20)Lakshmi Venkatesh 21)Sripriya 22)Viji 23)Pavani 24)Roochi 25) Kamalika

KASOORI MEETHI CHANA MASALA

Its already Monday, I am already a week behind for posting my menu for last week. So i decided instead of posting the entire menu for last week, I would rather just post some of the recipes that I had made.
this one is going for Srivalli's curry mela.

the use of kasoori meethi (dried fenugreek leaves), gives it that typical Indian "dhaba" flavour. tastes great with tandoori roti, naans and paranthas.

here goes the recipe

You will need

• chickpeas (boiled, or tinned)- 1 cup
• onions (finely chopped)-1
• tomatoes (chopped)- 1
• chilly ginger paste- 1 tbsp
• bay leaves (tej patta)- 1-2
• cumin seeds (jeera)- 1/2 tsp
• kasoori meethi- 1 cup
• red chilly powder- 1 tsp
• turmeric powder- 1/2 tsp
• garam masala-1 tsp
• chana masala- 2 tsp
• dried mango powder (amchoor powder)- 1/2 tsp
• salt- to taste
• oil- 1 tbsp

You have to

1. heat oil in a pan.
2. soak the kasoori meethi in water.
3. add the cumin seeds, along with the bay leaves.
4. as the seeds begin to brown, add the ginger chilly paste
5. saute, and add the onions. cook till the onions brown.
6. add the chopped tomatoes. cook till the tomatoes become pulpy.
7. add the salt, red chilly powder, armchoor powder and turmeric powder.
8. saute this mixture till the oil begins to separate.
9. mash a couple of tablespoons of the boiled chickpeas.
10. add the boiled chickpeas (or the tinned garbanzo beans), along with the mashed chickpeas.
11. add around two cups of water, cover and cook.
12. cook for 10-15 mins, or till the gravy begins to thicken.
13. add the garam masala and the chana masala.
14. drain the kasoori meethi and add it to the chana.
15. mix everything well and check for seasoning.
16. serve garnished with corainder with paranthas or naans.

enjoy.

A FEW SIMPLE RECIPES

I got a request for the dishes posted in my Monday and Tuesday menus. Since I had not planned to put them up before, hence no pictures.

The first recipe is super simple. All one needs to have is a pressure cooker and in no time the dish is ready.

Ghiya also known as BOTTLE GOURD, is usually available in the Indian store and is packed with a lot of curative properties. According to Ayurveda and a lot of home remedies, the bottle gourd juice is excellent for lowering cholesterol, as well as a detox.

Chana dal or GRAM DAL, is from the lentil family and is available easily in Indian stores.

Gram dal with bottle gourd or ghiya chana dal, is a well known combination that is healthy and yet good to taste.

So here is my recipe. I made this without any onions and garlic, so for all those who do not eat onions and garlic, this is a great recipe.

You will need

• Bengal gram or chana dal- 1/2 cup
• Bottle gourd or ghiya- 1 medium size
• Ginger and chilly paste- 1 tbsp
• Tomato puree- 1/2 cup
• Salt to taste
• Red chili powder- 1/2 tsp
• Coriander and cumin powder- 1/2 tsp
• Garam masala powder- 1/4Th tsp
• Turmeric powder- 1/4Th tsp
• Oil- 1/2 tbsp

You have to

1. Soak chana dal in warm water for 15- 20 mins.
2. Heat oil in a pressure cooker.
3. Saute the ginger and green chilly paste.
4. Add the soaked chana dal.
5. Cube the bottle gourds.add the cubed bottle gourd to the chana dal.
6. Add all the spices.
7. Add enough water, and pressure cook for 2- 3 whistles.
8. Turn off heat and let it cool off.
9. Open the lid, turn on the heat, and add water, and the tomato puree.
10. Mix everything well. check for seasoning of the dal.
11. Pressure cook for one more whistle if the lentils are slightly uncooked.
12. Dish out and garnish with coriander.
13. Serve with rice, roti, or puri.

enjoy.....

The next recipe,is actually a twist on the regular "aloo baigan" (eggplant and potato). I used the baby eggplants for this. And I did take a picture.....but only in its raw form and not of the finished dish.......I wonder why though??? hummmm....well never mind. Here is the recipe.

You will need

• Potato- 3-4
• baby eggplants- 5-6
• sliced onions- 1
• tandoori masala- 1 tsp
• amchoor powder- 1/2 tsp
• red chilly powder- 1/2 tsp
• garam masala- 1/2 tsp
• roasted cumin powder- 1/4tsp
• salt-to taste
• oil- around 2 tbsp.

You have to

1. slice the potatoes into wedges.
2. slit the eggplant form the middle into four. do not cut it up fully.
3. in a bowl, combine all the spices, and mix it up with the potatoes and eggplant.
4. let it stand for at least 1/2 and hour.
5. heat oil in a pan. add the oil.
6. saute the sliced onions.
7. add the eggplant and the potatoes along with the spices. you might have to add little water to get the spices together.
8. cover and cook on low, till done.
9. uncover and mix everything up.
10. check if the potatoes and eggplant are done.
11. garnish with coriander and lemon wedges.

I thought later on, that one could even fry the potatoes and then add them

hope all those who try it, like it.

have a great weekend.

KALI DAL

A very famous north Indian dish and a standard in all Indian restaurants, kali dal or black gram dal is easily available in any Indian grocery store.

Lots of different ways to make this Dal. The famous dal makhani, is made by mixing black gram dal and red kidney beans. This recipe of mine is without the red kidney beans.

You will need:

Black gram dal- 1/2 cup (soak for half an hour)

Onion- 1/2 chopped

Garlic- 1 minced

Ginger and chilly paste- 1 tbsp

Tomato-1 chopped.

Tomato puree- 1/2 cup

Cream- 1/4th cup

Red chilly powder- 1/2 tsp

Cumin powder- 1/4th tsp

Garam Masala- 1/2 tsp

Amchur powder- 1/4th tsp

Salt - to taste

Oil- 1 tbsp.

Fresh coriander- to garnish.

You have to:

1. Heat oil in a pressure cooker.
2. Saute the ginger chilly paste and the garlic together, till brown.
3. Add the onions and saute.
4. Add the chopped tomato and the tomato puree.
5. Add all the spices, except the garam masala.
6. Saute everything till the oil begins to separate.
7. Now add the soaked dal. Add approximately two cups of water.
8. Pressure cook for three whistles,and then turn off the heat.
9. Let it stand till it cools off.
10. Open the pressure cooker, and check if the dal is done. Add water if the dal is very thick and adjust the seasoning.
11. Add the garam masala and the cream, let it simmer for 10- 15 mins. Or till it begins to thicken.
12. Empty it out in a serving bowl, drizzle little cream and some chopped coriander.
13. Have it with plain tandoori roti.

enjoy.

CHANA MASALA

This recipe is one of my all time favorites. Call them chickpeas, garbanzo beans or "chana", these are one of the most versatile legumes. Boil them and make a salad, or in the form of hummus, or simply saute them with a few spices. They always make a yummy snack.

This recipe is mainly my moms speciality, with a few of my own additions. For all this who enjoy north Indian food, I am sure you ll love this.

Enjoy, and happy eating.

Ingredients

Chickpeas (Soaked Overnight)- 1 Cup
Tea Leaves- 1/2 Tsp
Ginger- 1/2 Cup
Green Chilies- 2-3 Finely Chopped
Tomato Puree- 1/2 Cup
Garam Masala- 1/2 Tsp
Red Chilly Powder- 1/4Th Tsp
Chana Masala- 1 Tsp
Salt To Taste
Oil

Fresh Dry Masala

Cumin Seeds- 1 Tsp
Cloves-2-3
Bay Leaves-2-3
Whole Red Chilies- 2-3
Cardamoms- 3-4
Black Peppercorn- 4-5
Dried Pomegranate Seeds- 1 Tsp
Cinnamon-1/2 Stick

Method

· In a pan dry roast the above spices till they are a dark brown.
· Let it cool. Grind it to a fine powder
· Tie the tea leaves in a muslin cloth.
· Add the chickpeas along with little salt and the tied tea leave to a pressure cooker.
· Pressure cook it. Cool. Remove the tea leaves.
· Heat oil in a pan. Add the ginger and the green chilies. Saute.
· Add the dry freshly ground masala to the oil. Saute.
· Next add the entire boiled chickpeas along with the water.
· Add some more water along with all the other spices (red chilly powder etc.)
· Cover and let it cook on medium heat.
· Once the gravy begins to thicken add the tomato puree. Mix well.
· Let it cook for 10 -15 min more. Check for seasoning.
· Serve garnished with coriander, chopped onions, and lemon wedges.
· Have it with puri, tikkis, or regular paranthas.

MOONG DAL IN COCONUT GRAVY

I have been thinking to update my blog with some of the new recipes I have been wanting to share. Since the time I started cooking, its been a challenge to find out new and different ways to cook the same old things.
Surprisingly each one of us add a new twist to old favourites. Its not only the ingredients but also an individual style that plays a role in developing the taste of a dish. Thanks to that, there is so much of variety in cooking. Our kitchens are like chemistry labs, we keep experimenting and creating new stuff everyday without us even realizing it.

The other day I wanted to make green moong dal (green lentils). Did not want to cook it the way I usually do. After going through all the stuff in the kitchen I found can of coconut milk. That was enough to give me a new recipe idea. It tasted great with hot steaming rice.

here is the recipe for anyone who would want to try it out:

MOONG DAL IN COCONUT GRAVY

INGREDIENTS

green moong- 1/2 cup
onion (ground to a paste)- 1cup
Ginger, garlic, Green chillies (ground to a paste)-1/2 cup
red chillies (whole)- 2
mustard seeds- 1/2 tsp
sambhar powder- 1 tsp
salt - to taste
red chilly powder- 1/2 tsp
coconut milk- 1 can
oil- 2 tbsp
coriander leaves to garnish

METHOD

1. heat oil in a pressure cooker.
2. add the mustard seeds and the whole red chillies.
3. after they begin to splutter, add the ground ginger garlic paste. Saute.
4. now add the onion paste and saute. To this add all the spices.
5. saute till golden brown. add the dal, mix.
6. add the coconut milk and mix everything well.
7. add a little water.
8. pressure cook for two whistles.
9. turn off the heat and let it cool naturally.
10. garnish with chopped coriander and lemon juice.
11. serve with rice.