Mushroom masala - 2

 This dish was made on the fly and it came out real good with phulkas.

Ingredients
Mushrooms 2 cups cubed to bite size pieces.
Onion 1 big chopped fine
Chilli powder 1 tsp
Garam masala powder to taste
Pepper powder 1/4 tsp
Turmeric powder 1/4 tsp
Coconut milk powder 1/2 tsp ( this helps to balance the sharp taste of the masalas)
Cilantro to garnish
Oil 1 tbsp
Salt to taste

Method

1. Boil 2 cups of water with some salt. Once boiling, drop the mushrooms in them. Switch off heat and keep covered for 10-15 mins. By this, the mushrooms get cooked and release the water content. After some 20 mins of mushrooms soaking, drain them and keep. You can use the left over water for soup/broth or whatever.
2. In a pan heat oil. Add the onions and saute them till soft. Once the onions are done, add the mushrooms and give a good mix.
3. Add all the masalas(Chilli powder, garam masala, pepper powder, turmeric powder). Add salt to taste. Sprinkle some water and stir well till the mushrooms are caramerlised.
4. Add a bit of coconut milk powder if you find the dish too sharp to taste. Mix well.
5. Garnish with chopped cilantro.

Serve hot with chapiti and some simple dal.

Chana dal with Lauki

This recipe is inspired from http://kajaldreams.blogspot.com/

I was sceptical about the red chilli-garlic paste, but since I had seen through her other recipes and had liked them, I decided to give it a try. It did taste good!!

Ingredients

Lauki cubed 1 cup
Chana Dal (Bengal gram) 1 cup
1\2 tsp turmeric powder
Salt to taste

Lemon juice to taste
Oil, cumin seeds, dry red chillies for seasoning
1 tbsp garlic red chilli paste (I ground about 4 cloves of garlic and 4-5 red chillies to a coarse paste)

Method

1. Cook the chana dal in 3 cups of water till almost mushy.
2. Heat oil in kadai. Add the seasonings, and stir till done.
3. Add lauki, turmeric powder, salt, garlic-red chilli paste and cook till laukis get soft and the raw smell of garlic goes.
4. Add the chana dal. Mix well and cook for 5-6 mins.
5. Add a dash of lemon juice to your taste.

Serve hot with chapiti.

Bulls eye (Half fry / Sunny side up)

This is a wonderful breakfast item which goes well with toast, porridge, and a glass of juice.

Ingredients
Eggs
Oil about 1/2 tsp for an egg
Salt, pepper or any seasoning to your taste.
A good non-stick tawa
A good flat ladle to take the half fry off the tawa

Method

1. Heat the tawa well. Pour a few drops of the oil and spread it to a circle 5-6 cms in diameter.
2. Break the egg and drop the white and yolk onto the tawa. Try not to break the yolk.
3. Add oil around the edges if needed. Quickly sprinkle the salt and seasonings. Wait till the edges leave the tawa.
4. You can take the egg off at this stage. But we find the yolk too raw at this stage. I pour about 1 spoon of water around the edges and quickly cover the egg. Wait for 10 seconds.
5. Now the egg is nicely cooked and can still come off the tawa.
6. Take if off, without breaking the yolk. Breaking the yolk is the privilege of the person eating the egg, you see!!

Serve hot with other breakfast items of your choice.

Green moong dal

This simple dal is a favourite of my mom's side.... And it gets finished up in no time at my place too...

Ingredients
Whole green moong dal 1 cup (washed well and soaked for 6-8 hours)
Chilli powder 1 - 2 tsp (to taste)
Coriander powder 1 tsp
Cumin powder 1/4 tsp
Turmeric powder 1/4 tsp
Asafoetida (a pinch)
Salt to taste
Onion 1 medium chopped
Tomato 1 medium chopped
Oil 1 tbsp
Mustard seeds, Jeera for seasoning
Cilantro to garnish
Jaggery to taste.(1/4 tsp) (optional)

Method

1. Cook the moong dal in pressure cooker for about 15-20 mins with 3 cups of water, salt, asafoetida, turmeric powder, chilli powder, coriander powder, cumin powder.
2. Heat oil in a kadai, add the seasonings and once done, saute the onions till translucent.
3. Add the tomatoes and saute for another 4-5 mins. 
4. Once the tomatoes start breaking, add the cooked dal. Mix well. Adjust salt and water.
5. Simmer for few minutes. I add a wee bit of jaggery at this stage. Garnish with chopped cilantro.

Serve hot with chapiti or rice.

Chan-toor dal

Got this recipe from showmethecurry.com. Very simple and hearty, I made it for the yumm biriyani.


Ingredients:
Toor Daal – 1 cup
Channa Daal – 1/2 cup
Green Chili – 2 or to taste, slit
Tomato – 1 large, chopped
Ginger – 1 tsp, minced
Salt – to taste
Water – 3.5 cups

Seasoning:
Oil – 1 tbsp
Panch Puran – 2 tsp
Asafoetida (hing) – 1/8th tsp
Turmeric Powder (haldi) – ½ tsp
Red Chili Powder – to taste
Jaggery – 2 tsp
Garam Masala – 2 tsp
Lemon or Lime Juice – to taste
A few curry leaves
Cilantro – for garnish


Method:
1. Wash, rinse and soak both Daals in water for one hour.
2. Drain out the water and add to Pressure Cooker.
3. Add Green Chili, Minced Ginger, Tomatoes, Salt and Turmeric.
4. Mix well and close and allow it to whistle 1 time and ten turn off the flame. (Non-whistle type of Pressure Cooker, cook for 10 minutes)
5. Allow the pressure to release naturally.
6. In a separate saucepan, heat Oil.
7. Once hot, add Panch Poron mix and allow it to sizzle and pop.
8. Add a pinch of Asafoetida, immediately after that the curry leaves.
9. Fry for just a few seconds, then pour hot mix into the dal.
10. Into the Daal, add the Jaggery and Garam Masala. Cook on medium heat.
11. Allow the Daal to cook for another 5 minutes. Adjust spices and flavors.
12. Add a dash of Lemon or Lime Juice and mix well.
13. At time of serving, garnish with Cilantro.

Lemon rice

This is an easy item well liked by my hubby, especially for dabba lunch in office or in train! So here goes.

Ingredients
Rice 1 cup
Oil for seasoning
Mustard seeds 1 tsp
Urad dal 1 tsp
Chana dal 1 tsp
Green chillies 2 slit
Curry leaves a few
Asafoetida a pinch
Turmeric powder 1/4 tsp
Salt to taste
Mor molagai (Green chillies salted and cured in yogurt, dried, preserved, and fried-on-demand. This is optional but gives a wonderful dash to the lemon rice.)
Lemon juice 1 tbsp (to taste)

Mor molagai

Method

1. Cook rice, cool it and spread it out so that the grains are separate.
2. Heat oil in a kadai. Burst mustard. Add urad dal, chana dal, mor molagai, green chillies, curry leaves, asafoetida, turmeric powder, salt and fry till done. Take care to not burn anything.
3. Add the rice and give it a good mix. Adjust salt. Add lemon juice and mix it again.

Let it sit atleast an hour for the flavours to seep in. Serve with any curry, raita of your choice.

Kadala curry

This spicy and hearty gravy can be an accompaniment to many dishes like puttu, dosa, idiappam, nool puttu, upma and even chapiti.

Ingredients
Black chana 1 cup (washed well and soaked for 8-10 hours)
Onion 1 medium chopped
Tomato 1 medium chopped
Red chilli powder 2-3 tsp (to taste)
Saunf 1 tsp
Coriander powder 1 tsp
Turmeric powder 1/4 tsp
Ginger - garlic paste 1/2 tsp (optional)
Grated coconut 2 tbsp
Oil 1 tbsp ( I use coconut oil for this dish)
Salt to taste
Mustard seeds, whole red chillies, curry leaves, oil for seasoning.

Method

1. Cook the soaked black chana in 2-3 cups of water. I pressure cook it for 30-40 minutes.it should be soft and well cooked. Do not discard the water.
2. Heat oil in a kadai. Add the saunf, onions and saute till transparent. Add tomatoes and all the masalas and coconut and fry for 5-6 mins. 
3. Cool the above and grind to a fine paste using very little water.
4. In the same kadai, heat oil and add seasonings. 
5. Once done, add the cooked chana with the water, salt and the ground masala. Adjust salt and water. If the gravy appears too thin, crush some of the cooked dal well and mix in. (I personally do not like the dal to be crushed in, it makes the dish bland. Instead I would increase the ground paste.)
6. Bring to a boil and simmer for a few mins after that.

Serve hot with the main dish of your choice.

Val beans gravy

 I discovered this bean in one of my hunting expeditions in the blogosphere for good(and easy) recipes. Most recipes which use this bean call for tamarind and I took it for granted that this bean needed sour. Took courage and purchased the bean and havent regretted it one bit. I tried my own recipe flinging masalas to get the taste "right". Do take a look at the glossary to get the name of the bean in different languages.

Ingredients
Val bean 1 cup soaked for 6 hours
Onion 1 big chopped fine
Tomato 1 big chopped fine
Cumin powder 1/4 tsp
Coriander powder 1 tsp
Chilli powder 1-2 tsp (to taste)
Turmeric powder 1/4 tsp
Jaggery to taste
Coconut milk powder (or milk cream) (optional)
Ginger garlic paste 1/2 tsp (optional)
Salt to taste
Oil 1 tbsp
Jeera 1/2 tsp
Coriander leaves for garnishing.

Method

1. Pressure cook the val beans till tender and not mushy. We need them whole but soft. 10-15 mins should do the trick.
2. Heat oil in a kadai. Crackle jeera. 
3. Add onions and saute till translucent. 
4. Add tomatoes and cumin powder, turmeric powder, chilli powder, coriander powder, ginger garlic paste, salt and saute till oil separates.
5. Add the cooked val beans and simmer for 5 mins. Adjust salt and water.
6. Add coconut milk powder or cream if you want a creamy touch to the gravy. 
7. Add jaggery to taste.
8. Garnish with chopped cilantro.

Serve hot with chapitis.

Egg Roast

This is a intuitive egg roast that I saw my m-i-l making. Its real yumm and full of masala flavours. Goes well with chapiti. Is a good option when you have unexpected guests.
Serves 3.

Ingredients
Eggs 3 or 4, hard boiled and then shelled.
Onion 1 big chopped fine
Tomato 1 small chopped fine
Chilli powder 1-2 tsp
Coriander powder 1 tsp
Garam masala to taste
Ginger garlic paste 1/2 tsp (optional)
Turmeric powder 1/4 tsp
Coconut milk powder 2-3 tsp (you can add milk cream instead)
Oil 1 tbsp
Saunf 1 tsp
Coriander leaves to garnish.
Salt to taste

Method

1. Heat oil in a kadai and once hot, add the saunf and saute for a few seconds.
2. Add onions and saute till they get translucent. Add tomatoes, ginger-garlic paste, chilli powder, coriander powder, turmeric powder, garam masala, salt and saute till oil separates.
3. Add 1/4 cup water and add the coconut milk powder. We dont want too much of gravy. The dish is semi-gravy. Simmer for a few minutes till the gravy looks rich and thick and still has some flow in it.
4. Slice the eggs vertically taking care not to crush the yellow and drop carefully in the simmering gravy,
5. Mix carefully and let it simmer for 4-5 mins. Garnish with chopped coriander leaves.

Let the dish sit for 10 mins so that the eggs absorb some of the masala. Serve hot with phulkas.

Masoor dal tadka

Aaah!! This is something I generally tried and we all loved it. I had whole masoor dal and I really, really was intrigued with the panch phoran masala that seems to be a staple of Bengali seasonings.

  

Ingredients

Masoor dal 1 cup soaked in water for an hour

Oil for seasoning

Panch phoran mix(Fenugreek seeds, Mustard seeds, Jeera seeds, Fennel seeds, Kalonji seeds - all in equal proportion) amounting to 1 and half tsp

Chopped garlic

Turmeric powder and asafoetida

Curry leaves

Cilantro

Method

1. Cook the masoor dal with salt, turmeric powder, asafoetida, 2 cups of water for 10-15 mins in pressure cooker.
2. Heat oil in a kadai. Add the panch phoran mix, curry leaves, chopped garlic and fry for a minute.
3. Add the cooked dal. Mix, adjust salt and water. Bring to a boil.
4. Garnish with cilantro.

Rasavaangi (with pumpkin)

My sister loves this dish! I got the authentic recipe from my darling chitti...

Ingredients
White pumpkin(ash gourd) cubed 1 cup
Tur dal 1 cup
Asafoetida a pinch
Turmeric powder 1/4 tsp
Salt to taste
Lemon juice to taste
Mustard seeds, Urad dal, curry leaves, Slit green chillies, oil for seasoning.

For the masala
Red chillies 2-3
Coriander seeds 2 tsp
Chana dal 1/2 tsp
Coconut 3 tsp

Method

1. Cook the pumpkin in salt and water till soft.
2. Cook the tur dal with salt, water, turmeric powder and asafoetida.
3. Roast the ingredients for masala and grind to a fine paste adding only enough water.
4. Mix the pumpkin, tur dal, masala and boil. Adjust salt and water.
5. Season with seasonings.
6. Add lemon juice to taste.

Serve hot with rice and poriyal.

Tomato rice

This is a favourite of mine. A one pot meal that can be done when tomatoes are in season. Serves 2-3 people

Ingredients
Tomatoes 4 large and ripe.
Onion 1 big chopped
Mustard seeds, Urad dal, Cashews, Raisins, curry leaves for garnishing
Chilli powder 2 tsp(to taste)
Turmeric powder 1/4 tsp
Ginger garlic paste 1 tsp
Salt to taste
Oil 1 tbsp

Rice one and half cup

Method

1. Boil the tomatoes whole in water for 10-15 mins. Let them cool down, skin them and grind them to a puree without adding any water. Take care that no lumps are formed.
2. Cook rice in 3 cups of water, salt to taste(just enough for the rice) and 1 tsp of oil. Spread the rice on a wide plate to cool and separate the grains.
3. Heat oil in a kadai. Add seasonings and fry for a minute. 
4. Add onions and fry till they get translucent. Add ginger garlic paste and saute for 2 mins.
5. Add the tomato puree, chilli powder, turmeric powder, salt to taste (just enough for the masala). Mix well and cook till oil separates.
6. Add the cooled rice and mix well taking care not to crush the rice. 

Serve with a dal and raita. Its yumm!!

Aloo-Palak-Peas gravy

Ingredients
Potato 1 cup cubed
Palak half bunch washed well and chopped
Green peas (frozen or fresh) 1/2 cup
Onion 1 grated
Tomato 1 grated
Ginger garlic paste 1 tsp
Cumin powder 1/4 tsp
Coriander powder 1/4 tsp
Chilli powder 1 tsp
Turmeric powder 1/4 tsp
Saunf 1 tsp
Oil 1 tbsp
Garam masala to taste
Salt to taste
Water to cook

Method

1. Heat oil in a pan. Crackle the saunf. Add grated onion, ginger garlic paste and saute till raw smell goes off.
2. Add tomato puree/grated, turmeric pow, chilli powder, coriander powder, cumin powder and fry for 2-3 mins.
3. Add the potatoes and palak, salt to taste and give it a good mix. Add 1/4 cup water and cook covered, stirring occasionally, till potatoes are almost cooked.
4. Add the green peas, garam masala and cook some more. Add bit more water if needed. Simmer for 5 mins till all the flavours are blended well.

Serve hot with rotis.

Vendakya mezhukku varati (Bhindi-fry-2)

Mezhukku varati is a Mallu term for stir-fry-in-oil. Some subjis are thorans(cooked with coconut and some moisture) and some are mezhukku varatis.
In my Bhindi fry 1, I used a very simple spice of roasted coriander-red chillies powder. Here I use a combination of onion, green chillies, curry leaves, asafoetida to give the bhindi fry a different flavour. And yes, its in coconut oil.

Ingredients
Bhindi washed well, wiped dry and chopped to half inch pieces (remember to wipe the washed bhindis well)
Salt to taste
Green chillies 2-3 chopped
Coconut Oil, mustard seeds, curry leaves for seasoning.
Turmeric powder 1/4 tsp
Asafoetida a pinch
Onion 1 chopped

Method

1. In a pan, heat oil. Burst mustard. Add salt and stir for a second.
2. Add chopped onions, curry leaves, asafoetida, green chillies and stir till onions turn translucent.
3. Add bhindis, turmeric powder and give it a good stir. Do not add water at all.
4. Cook covered for about 5-10 minutes on low heat till bhindis become soft. Initially the bhindi gets gooey, dont lose heart, stir well and cover again to cook some more.
5. Once the bhindis reach the soft cooked stage and have lost the goo, stir fry with lid open, till its a bit caramerlised.

Bhindi fry - 1

Lets face it... bhindis get gooey once salted. And then they refuse to cook. After a long innings of experiments with all kinds of tawas and imli and what not, I got the solution from my ma. :-)

The below bhindi fry goes well with rasam saadam and is a hit with kids.

Ingredients
Bhindi washed well, wiped dry and chopped to half inch pieces (remember to wipe the washed bhindis well)
Salt to taste
Oil, mustard seeds for seasoning.
Turmeric powder 1/4 tsp
Roasted coriander-chilli powder (I call it curry powder).

Method

1. In a pan, heat oil. Burst mustard. Add salt and stir for a second.
2. Add chopped bhindis, turmeric powder, curry powder and give it a good stir. Do not add water at all.
3. Cook covered for about 5-10 minutes on low heat till bhindis become soft. Initially the bhindi gets gooey, dont lose heart, stir well and cover again to cook some more.
4. Once the bhindis reach the soft cooked stage and have lost the goo, stir fry with lid open, till its a bit caramerlised.

Enjoy!

Rasam

A Tam-Brahm meal isnt really complete without the comforting rasam. Quick to make if you have the hang of the blend of tastes, its wonderful for kids too. It will take a few trials to get the blend of flavours just right. I could do it, so can anyone!

Ingredients
 Tur dal 1/4 cup washed well
Asafoetida a pinch
Turmeric powder 1/4 tsp
Tamarind extract of a small gooseberry sized piece
Sambar powder 1 tsp
Rasam powder 1 tsp
Tomato 1 big chopped to small pieces
Ghee, mustard seeds, curry leaves, red chillies for seasoning.
Chopped coriander to garnish
Salt to taste.
Jaggery to taste

Method

1. In a pan, mix the tamarind water, sambar powder, rasam powder, tomatoes, salt and boil till tomatoes get cooked.
2. Cook the tur dal with asafoetida and turmeric powder in a pressure cooker. Mash the dal well.
3. Once the tamarind mix is cooked, add the dal water. Adjust salt and water levels and simmer for few mins till rasam starts frothing. Switch off heat.
4. Add jaggery and chopped cilantro. On top of this season with seasonings. I add roasted-crushed jeera pepper to the seasonings.

Note:

• Add crushed garlic to the seasonings to make garlic-rasam.
• An extra helping of pepper in the seasonings can give it the pepper-rasam twist.

Lemon rasam

My sonny loves lemon rasam and he was kinda disappointed that my blog hasn't yet carried his favourite. So here it is.

Ingredients
Tur dal 1 tbsp washed well.
Tomato 1 big chopped to small pieces
Green chillies 2 slit
Oil 1 tsp
Rasam powder and/or sambar powder 1/2 tsp each.
Lemon juice to taste.
Turmeric powder 1/4 tsp
Asafoetida a pinch
Chopped coriander leaves
Ghee, mustard seeds, red chilli, curry leaves for seasoning.
Jeera-pepper roasted powder (optional)
Jaggery 1/2 tsp (optional)

Method

1. Heat oil in a small pressure cooker. Add the green chillies, tomatoes, asafoetida, turmeric powder and saute for 2 mins.
2. Add the washed dal, a cup of water, salt, sambar and rasam powder and cook with the lid closed for about 2-3 whistles.
3. Once the pressure is released, open the cooker and mash the cooked dal well. Add more water and salt if required and simmer for few mins till rasam starts frothing.
4. Add the lemon juice, chopped coriander leaves and jaggery (if you like it).
5. Season with seasonings. I normally add the jeera-pepper powder with the seasonings.

Serve hot with rice. Its very easy to cook and delicious.

Masoor dal pulao

Found this recipe at Chefinyou Masoor dal pulao. The below is how I made it.

Ingredients
Long grained rice 1 cup
Masoor dal 1/3 cup
Onion 1 big chopped
Spring onions 1 stalk chopped
Cilantro chopped.
Tomato 1 big chopped
Mint leaves a few
Frozen peas 1/4 cup
Saunf 1 tsp
Ginger-garlic paste 1 tsp
Turmeric powder 1/4 tsp
Green chillies slit 2-3
Biriyani masala powder 1 tsp
Lemon juice few drops
Water or coconut milk 2 cups.
Salt to taste.
Oil 1 tbsp
Cinnamon 1 piece, 1 clove and 1 bay leaf

Method

1. Wash the rice and dal together well and allow to soak for 15-20 mins. Drain water and keep aside.
2. In a heavy bottomed pan, heat oil add the saunf, cinnamon, clove and bay leaf. Once they sizzle, add the onions,green chillies, ginger garlic paste and stir till raw smell goes.
3. Add the mint leaves, tomatoes, salt to taste and stir till tomatoes look mushy.
4. Add the soaked and drained rice mix, turmeric powder, biriyani masala and mix well for about 2-3 minutes.
5. Add the coconut milk/water, peas, lemon juice and simmer for few minutes till rice starts appearing on top.
6. Reduce heat to minimum and cook covered for exactly 15 mins. Switch off heat and let it rest another 5 minutes.
7. Fluff it a bit and garnish with cilantro and/or chopped spring onions.

Serve with raita, papad and pickle. Perfect for days when you dont have too many things at hand and still want some filling meal. The peas, spring onions, mint leaves are optional, if you dont have them, dont hassle yourself too much. And you can even scale it up a bit, with adding more veggies to your taste.

Potato-chow chow subji

This is a yumm subji that goes well with rotis. I made it on-the-fly with just the target taste in mind.

Ingredients
Potato 1 large peeled and cubed
Chow chow 1 peeled and cubed
Onion 1 grated
Ginger-garlic paste
Oil 1 tsp
Saunf 1 tsp
Chilli powder 1 tsp
Coriander powder 1/2 tsp
Turmeric powder 1/4 tsp
Cumin powder 1/4 tsp
Chicken masala (dont get scared, even garam masala would do fine. The chicken masala I used has a very good mix of spices)
Jaggery 1/2 tsp (optional if you dont like sweet)
Coconut milk 2 tbsp( I used a tbsp of coconut milk powder)
Salt to taste.
Curry leaves a few
Half cup water to cook.

Method

1. Heat oil in kadai. Add the saunf and once they splutter, add the grated onions, ginger garlic paste and stir till raw smell disappears.
2. Add the potatoes, chow-chow, curry leaves, salt and give it a good mix.
3. Add all the powders(chilli pow, coriander pow, turmeric pow, cumin pow, garam masala pow). Mix well. Add a bit of water and cook covered till almost done.
4. Add the coconut milk and jaggery and simmer for a few mins till the gravy thickens well.

Serve hot with rotis.

Beans parupu usili

Learnt this from ma. Delicious!

Ingredients
Beans chopped fine 2 cups
Tur dal 1/4 cup
Red chillies 5-6
Chana dal 1/4 cup
Oil, mustard seeds, curry leaves for seasoning
Asafoetida a pinch
Turmeric powder 1/4 tsp

Method

1. Soak tur dal and chana dal in water for 30 mins. 
2. Coarsely grind the dals and red chillies with just enough water.
3. Add salt to taste and asafoetida to the ground paste and steam it for 10-15 mins.
4. Allow the cooked dal mixture to cool and crumble coarsely with hands.
5. Cook beans with turmeric powder and salt to taste with just enough water. The beans should be tender.
6. In a kadai, heat oil, add seasonings and add the beans and cooked dal mixture. Toss it well. The dal and beans should mix thoroughly.

My pa loves it with plain hot rice. :-)