Red Lentil With Garlic Tadka

RED LENTIL WITH GARLIC TADKA

Hi guys. I am back welcoming you to my site again. In our everyday cooking plan for the lunch menu people in India usually make rice, dal, and curries,sautéed or stir-fried vegetables as a staple platter. I too personally make the same and amongst dals and veggies, I make varieties of both of them. In dals, I make rajma ki dal, methi dal, dal tadka, lemony dal, hing waali dal and many others. Today I decided to make another variation of dal, red lentils with a garlicky or lehsuni tadka. It will be a welcome change from your regular experience of eating dals and I am sure will be liked by one and all. So friends let’s start with its making—-

Ingredients:-For the dal:-

  1. Red Lentil-250 gms.
  2. Turmeric Powder- 1 tsp.
  3. Asafoetida-A pinch.
  4. Water- 2 1/2 cups.
  5. Salt-According to taste.

For the garlic tadka:

  1. Black Mustard -1 tsp.
  2. Carom Seeds-1 tsp.
  3. Dry Red Chillies-2.
  4. Chopped Garlic-2 tsp.
  5. Oil(mustard or vegetable oil)- 1tbsp.

STEPS.

Step 1

Wash the dal and pressure cook it with salt, turmeric powder, asafoetida till done.

Step 2

DSC01069Take a pan. Add the black mustard, carom seeds, dry red chillies, chopped garlic and let it splutter without adding oil on a medium flame. When half done, add in the oil and fry it till golden browned.

Step 3

Mix the above-made tadka in the dal.

Our Red Lentil With Garlic Tadka is done.

Friends do try the recipe at home. Share your comments and feedback. Have a great weekend everyone. Till then happy living, healthy cooking!!! And wishing you all a very happy and prosperous New Year 2018.

 

 

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Potato-Fenugreek Pakoda Kadhi

POTATO FENUGREEK PAKODA KADHI

Hello dear buddies.Welcome back to my site. We all want to sometimes eat something unique and special. As we all know home cooked meals are the most sought-after ones, being equally tasty and healthier I decided to make a good dish with curd and fenugreek being in a large amount in my refrigerator. Curds are used in almost all homes in India and also in the world either as a standalone dish or in combination with other ingredients to make something quite perfect in taste and health too. In one of my earlier blogs, I have made a similar recipe titled Plain Pakora Kadhi. This recipe is the second version of it with crunchy fritters of potato and fenugreek dipped in a tangy creamy yoghurt sauce. It’s a very sumptuous, likeable dish being one of my personal favourites. If you really want to enjoy the short spanned winters as they are appearing to be, with complete fun then you must all try the seasonal fruits and veggies and churn out beautiful eatables from them. If you promote healthy eating habits and lifestyle then this dish is a must try for all. Wishing everyone a very zesty, fun and healthy new year 2018. I hope you will try this recipe out and let me know how it came out. Love you all. So let’s start with the fun part, it’s making—-

Ingredients:-For the pakodas-

  1. Potatoes(boiled)-2.
  2. Fenugreek Leaves-200 gms.
  3. Green Chillies(finely chopped)-3.
  4. Onion(finely chopped)-1.
  5. Gram Flour-250gms.
  6. Red Chilly Powder-1/2 tsp.
  7. Garam Masala-1 tsp
  8. Ginger-Garlic paste-1 tsp.
  9. Salt-According to taste.

For the kadhi—-

  1. Gram Flour(Besan)-4 tbsp.
  2. Yoghurt-2 cup.
  3. Onion(finely chopped)-1.
  4. Green Chillies(finely chopped)-2.
  5. Turmeric Powder-1 tsp.
  6. Red Chilly Powder -1 tsp.
  7. Asafoetida-A pinch.
  8. Garam Masala-1tsp.
  9. Coriander Powder-1 tsp.
  10. Kadhi Masala-1tsp.
  11. Water-As required.
  12. Vegetable Oil-1 tsp.
  13. Fresh chopped coriander-For garnishing.

STEPS:

Step 1

IMG_4461.jpgTo make the pakodas firstly boil the potatoes and cut them into very small pieces. Chop the fenugreek, onion, green chillies finely. Now take a bowl and add to it the boiled potatoes, fenugreek leaves, onions, green chillies, gram flour, salt, red chilly powder,garam masala and ginger-garlic paste and mix everything well. Now heat some vegetable oil in a kadhai and making medium-sized balls from the batter drop these in the oil and fry them out in batches. Alternatively, you can shallow-fry them in a pan or you can just roast them in the pan without using any oil.

Step 2

Take a kadhai and add vegetable oil to it. Next add some cumin, bay leaf and asafoetida to it. When it splutters add in some chopped onions and green chillies. Fry them for a minute. Take a bowl and add in the given amounts of gram flour or besan, yoghurt and 1 cup of water to make a thin batter from it. Next add the masalas, salt, turmeric powder, red chilly powder, coriander powder,garam masala,kadhi masala and fry them for a minute. Now pour the curd gram flour batter in the kadhai with more water if need be to make a uniform sauce in the kadhai. Let it simmer for five to eight minutes on medium flame. Garnish it with finely chopped coriander.

IMG_4458.jpgOur Potato-Fenugreek Pakoda Kadhi is ready. Serve it with steamed rice, stir-fries of any vegetable and some tomato chutney.

Note:--You may drop in the pakodas in the kadhi and let it sit on gas for one minute and then serve or preferably you can dip the pakodas in the kadhi just at the time of serving as the pakodas may break being softer. The pakodas can be made from other greens too like spinach, spring onions, dill, and amaranth. You can also go for mixed vegetable and panir pakodas. They will taste equally nice.

Friends do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!

Fish Curry With Fenugreek,Dill And Radish

FISH CURRY WITH FENUGREEK, DILL, AND RADISH

Hi guys. Today I went shopping as I wanted to make something unique and interesting in my kitchen to make the Sunday more delightful. As I was returning back I brought back some shrimp scad, a variety of fish liked by all in my family. Shrimp scad is also called Slender Yellowtail Kingfish and Vatta Paara or Chemeen Paara in Kerala. It is heart healthy and a good source of proteins, nutraceuticals, iron, zinc, manganese, and calcium. I wanted to make a dish with whole fishes in it and so decided to do a curry with the fish, some greens and lots of health. I did all the gut cleaning also myself and surely it turned out wonderful as I served it with boiled rice, some rice fritters, and gooseberry chutney. So I want to share this unique, wonderful and equally nutritious recipe with you all. Do try it and tell me how it turned out. I hope you will all appreciate this endeavour of mine. So let’s start with it…….

Ingredients:-For the marination:

  1. Fish(Shrimp Scad or any other small whole fish) – 4.
  2. Salt – According to taste.
  3. Turmeric Powder – 1 tsp.
  4. Garlic Paste – 1 tsp.

For the curry:

  1. Yellow Mustard – 3 tbsp.
  2. Fenugreek Leaves and Dill Leaves – 50 gms each.
  3. Garlic Paste – 1 tbsp.
  4. Salt – According to taste.
  5. Turmeric   Powder – 1 tsp.
  6. Red Chilly Powder – 1 tsp.
  7. Coriander Powder – 1 tsp.
  8. Tomato – 1 1/2
  9. Fortune Mustard Oil – 2 tbsp.

STEPS:-

Step 1 

Wash and clean the fish. Now, marinate it with salt, turmeric powder, and garlic paste. Shallow-fry it in a pan.

Step 2

IMG-4435

Make a fine paste of yellow mustard. Finely chop the tomatoes, green chillies, fenugreek and dill leaves. Take a pan and add fortune mustard oil. Now splutter in some five spices and when spluttering begins add garlic paste, red chilly -coriander powder, tomatoes and the chopped greens. Add in the cut radish and half-fry it. Fry everything again for a minute.

Step 3

Now add in the mustard paste, salt, turmeric powder and fry these masalas for not more than three minutes. After all, the frying has been done add in the water and let it simmer on medium-flame for three-five minutes and when the sauce starts to thicken a bit and a boil comes in it add the fried fish. After the dish is done you can add some raw mustard oil in it as it will enhance your eating experience very well.

Our Fish Curry With Fenugreek, Dill, And Radish is done. Serve it with boiled rice, stir-fries of your choice and some homemade gooseberry chutney. I am sure it will sound unique and wonderful in your ears, for the starts!!!

Friends do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!

 

Mashed Pointed Gourd

MASHED POINTED GOURD

Hi, friends welcome to my cosy food corner again. Today I’ll be making a super healthy and super quick, a two-minute dish which you can make when you are out of time or spirits. It is a healthier version of mashed potatoes and is absolutely into all greens. Yes, it is a dish of Mashed Pointed Gourd. It is the easiest oil-free dish you can make and is so nutritious. Pointed Gourd or Parwal is also called Trichosanthes dioica and is a vine plant similar to cucumber and squash, has heart-shaped leaves and is grown on a trellis. It is also called Green Potato and is widely cultivated in the north-eastern region of our country where it is mostly curried or stewed and a special sweet is also made from it. In Bangladesh, it is called Potol and is a vital summer veggie there and is found at cheap prices. It is a good source of vitamins and minerals, carbs, vitamin A and C. It aids in digestion as it has lots of fibres. It is good for liver problems, helps with constipation, weight loss, purifies the blood, reduces flu and high fever. And as earlier I have shared some stuffed gourd recipes I decided to give it a healthier twist and came out with this delicious one. It was liked by all in my family especially my daughter, Ambika as it is one of her favourite veggies. So let’s start with its making and here you go…

Ingredients:-

  1. Pointed Gourds – 4.
  2. Onion(chopped) – 1.
  3. Green Chillies(finely chopped) – 2.
  4. Salt – According to taste.
  5. Lemon Juice – 1 tbsp.
  6. Fortune Mustard Oil or any other -1 tsp.

STEPS:-

Step 1

Wash and slightly scrape the pointed gourds. Now make a hole in through the whole veggie. Roast it. Now run it under running water and take the burnt skin off the gourds.

IMG_4401Step 2 

Mash them with a manual masher or in a chutney grinder keeping the texture slightly coarse. Now take them out in a bowl and add the chopped onions, green chillies, salt, lemon juice and the mustard oil and give everything a good mix. You can use any other oil also. But for making the Indian versions of mashed veggies I prefer using mustard oil because it gives an added strong punch, a better taste according to me.

Our Mashed Pointed Gourds are done. Serve them with your regular lunch and dinner platters.

Friends do try the recipe at home. Share your comments and feedback and have a great week ahead. Till then healthy cooking, happy living. See ya!!!

 

 

Creamy Stuffed Tomatoes

CREAMY STUFFED TOMATOES

Hi everyone. I hope you all are enjoying winters and making delicious and fun recipes suiting the season and having a wonderful time altogether. The recipe that I have showcased here is all about tomatoes. Yesterday I went veggie shopping and came back with lots of tomatoes, very red, big-sized and firm. Now seeing so many of these in my fridge gave me an idea and I decided to do something fun and unique with this regular veggie of all homes. So I stuffed them with a tasty filling. I wanted to make a proper main course dish out of it as Indians generally prefer a curried vegetable dish in most of their meals and so I cooked these stuffed tomatoes in a mild and creamy gravy of cashew, almond and poppy seeds. It turned out well and was approved by my family. So let’s start making it…..

Ingredients:-For the filling:-

  1. Tomatoes(big sized)-4.
  2. Potatoes(boiled and mashed)-3.
  3. Broccoli(cut and blanched)-1.
  4. Panir(either cubed or grated)-1/2 a slab.
  5. Green Chillies(finely chopped)-2.
  6. Nuts(Cashews and Raisins) – a few.
  7. Onion(finely chopped)-1(big).
  8. Red Chilly Powder-1/2 tsp.
  9. Garam Masala- 1/2 tsp.
  10. Vegetable Oil-1 tbsp.
  11. Toothpick-10(for sealing the tops back)

For the gravy:-

  1. Onions(made into paste)-1.
  2. Ginger-Garlic Paste – 1 tsp.
  3. Tomato Puree – 2 tbsp.
  4. Cashews and Almonds-4 each.
  5. Poppy Seeds – 4 tbsp.
  6. Salt – According to taste.
  7. Turmeric Powder – 1 tsp.
  8. Red Chilly Powder – 1 tsp.
  9. Coriander Powder-1 tsp.
  10. Garam Masala – 1 tsp.
  11. Milk- 1/2 cup.
  12. Cheese(grated)- 2 tbsp.

For the tempering of the gravy:-

  1. Cumin- 1 tsp.
  2. Bay Leaf-1.
  3. Kasuri Methi – 1 tsp.
  4. Vegetable Oil- 1 tbsp.

STEPS:-

Step 1

Wash the tomatoes. Cut the tops of the tomatoes and scoop the inside matter out. Keep aside. Wash and boil the potatoes and cube them into very small pieces. Cut the panir in equal small pieces. Cut the broccoli too in equally small pieces and blanch it.

Step 2

IMG-4386.JPGTo make the filling, take a pan and add vegetable oil to it. Now add the finely chopped onion and green chilly and fry it for three minutes. Now add the salt, red chilly powder, garam masala and fry again. Now add the cubed potatoes, panir, broccoli and fry everything well. Lastly, add the nuts. Our filling is done.

Step 3

Now fill the above-made filling in the tomatoes and seal the tops with a toothpick or two. And you can bake them in an oven till they get a bit brown.

Step 4

To make the cashew-almond-poppy sauce take a pan and add vegetable oil to it. On getting adequately hot add in some cumin, bay leaf, kasuri methi, onion, and ginger-garlic paste and fry for two minutes. Now add the salt, turmeric powder, red chilly powder, coriander powder, garam masala and tomato puree and fry for a minute. Now add in the cashew-almond-poppy paste and fry the masalas for two minutes. Care has to be taken not to over fry the masalas after the addition of poppy seed paste. When the masalas start leaving the edges, and add in half a cup of milk and water and simmer the flame to let the sauce cook for three minutes. Now drop in the tomatoes and cook on slow flame for two minutes. Alternately a different twist can be given to make this recipe. You can bake your tomatoes well and make the sauce as above and putting the tomatoes in a bowl pour the sauce over the top and serve. Both the ways of making the dish are okay.

Note point–Any other kind of filling can be used here, there’s no end to it. You can use panir, shredded cabbage, cauliflower, cheese, mincemeat, mince fish also.

Our Creamy Stuffed Tomatoes are done. Garnish it with shredded cheese and chopped dill leaves. Team it up with tandoori rotis, naan, vegetable pulao and stir-fries of your choice.

Friends do try this recipe at home. Share your comments and feedback. Have a great first week of December. Happy cooking, healthy living!!!