Showing posts with label dal. Show all posts
Showing posts with label dal. Show all posts

Friday, February 15, 2013

DAL,BATI, CHURMA for ICC JANUARY

Tried and tasted by Nivedita
Hi All,
HELLLLLLOOOOOOOOOOOOOOO, How are you all? Feeling little embarrassed to come back here after 3 months. I feel guilty for not posting regularly.

First and foremost, I want to say Sorry to Jagruti that I could not finish her event. Really sorry dear, I hope you do understand my problems. Thanks.

Now, today I am here to participate in Indian Cooking Challenge which is hosted by Srivalli. I am sorry Valli, I am not a regular participant for your event, but still wait for your challenge every month and always look forward for other's recipes tried in ICC. 




Food is my weakness. This time the recipe chosen was really not to be missed. Daal Bhati Churma is the delicacy of Rajsthan. I tasted this first time in Chowkidani in Pune and I thoroughly enjoyed each item. But somehow the taste of Dal Bhati Churma took more place in my heart and I always wondered whether I can make it or not. I surfed many blogs and bookmarked few. One was Priya's and the other one is Jagruti's Daal baati churma by Jagruti, But never dared to make it. I thought its difficult to make and so much ghee into it. Being health conscious, I was always hesitated to go ahead. But when I got the challenge, I could not resist. And Yes!!!! it came perfect. Thanks Valli.
She has chosen recipes from three sources. One is from Priya (which even I had bookmarked a year back only). The others are  from Sanjeev Kapoorji and Tarla Dalalji.
I thought of following Priya's recipe as I felt I can connect myself more with her recipe.

Visit her place mharorajasthanrecipes  for detailed recipe.



























I really enjoyed this challenge and enjoyed the feast too. I never thought its so easy to make.

Visit Valli's space for today's post :

Keep Smiling,

Friday, October 1, 2010

Magic of Sindhi Rasoi(Food Remake)

Tried and tasted by Nivedita
Hi All,
Last week again I wanted to wear a Sindhi cap to try some recipes from Alka's Sindhi Rasoi. She has wonderful collections of Sindhi food. A Non- Sindhi girl(like me) married to a Sindhi guy will bless Alka for sharing such an authentic Sindhi recipes.
Coming to the recipes, I tried four recipes in three days and all came out very tasty. 
Sharing her recipe links and my photos:
First one is 
Saayi dal : Click here for the original recipe.

Second one is 
Paneer Bhurji: Click  here  for the original recipe.
Third one is 
Chaawaran Jho dodo(Rice flour roti): Click here for her recipe.




Now its time for sweet from her blog(As we Sindhi people never get tired of eating sweets)
Singhar(Sev) ji Mithai: Here goes the link for original  Recipe.



Sending these four to 
Ria's(of Ria's Collection) 
(Linking it to Lakshmi's blog and Zlamushka whose brain child is this event)


Keep Smiling,

Saturday, May 29, 2010

Evergreen combination!!(Remixed and Reposted for the event)



Tried and tasted by Nivedita,
Hi All,
Only yesterday, I came to know about Sara's ongoing event! I wanted to participate but do not have much time to prepare something new and post it. So remixing and reposting my  2 favorite dishes where Jeera or Cumin seeds play the major role to make that recipe a big hit. And  I will eat these at any time! I had a recipe for Sambhar masala where Cumin seeds is the main ingredient. I will post it soon, but not for the event! Sorry.
Without much introduction, I am reposting the details.
First one is, Burnt Jeera Dal : (I am reposting it for 2nd time. I hope it is ok to send it to the event!)


Here the jeera must be burnt and the flavour of burnt jeera with flavour of dal is toooooo good to resist!!!
Toor dal or yellow moong dal - 1 cup(Boiled and mashed)
Tomato - 1/2 chopped length wise
Long dry red chillies - 4 to 5Jeera - 2 tbsp
Salt to taste
Haldi - 1/4 tsp
Oil - 1 tbsp
Ghee - 1 tbsp(you can skip this and add 2 tbsp oil)
Coriander - 2 tbsp to garnish
 Heat the kadai, add jeera and let them become black or almost burnt.

Immediately put oil and ghee. After few seconds, and red chillies, haldi, salt and then red chillies.

now add tomato and let it cook for 2 minutes.
Add toor dal or moong dal. Add little water and let it boil for a minute.
Check the salt and adjust according to your taste.

If you like, you can add 1 tsp lemon juice after you off the gas.
Garnish with chopped coriander and serve with hot rice.

Second one is Plain Jeera Rice :

Long grain basmati or any other type rice - 200 gm
Cumin seeds - 2 tbsp
Ghee - 1 tsp
Oil - 1 tbsp
Tej Patta - 1
Salt to taste
Water to cook the rice
Wash the rice and drain it and keep aside for 15 minutes.
Heat oil and ghee in a cooker.
Add Jeera and fry for 10 seconds. Add Tej patta(bay leaf) and immediately add rice. Fry it for a minute. Add salt and water till the rice is covered. Cover the lid and give just one whistle. Allow the cooker to cool.
Enjoy this great combination with paapad and pickle.
Sending this to   sara(of Sara's Corner)'s event CWS - Cumin Seeds Event, which was given by  Priya of (Priya's Easy and Tasty Recipes). So linking this to  Priya's Event link.


Keep Smiling,

Wednesday, March 3, 2010

Dhavanai Idly (Food Remake)

Tried and tasted by Nivedita
Hi all,
It is so easy to prepare food, when some one is guiding you!! That's why I enjoy very much when ever I follow other blog and cook any dish. And I post it in 'Food Remake' label, as it is very common in Indian film industry to remake the movies from one language to the other. So even my food here is the remake one!!!


As I have mentioned earlier, You will get 14 varieties of idly s  in EC's Simple Indian Food- An Easy Cooking Blog.
This is one of variety from her blog, and she has taken it from Samaikalam Vanga blog. click   here  for the details. 
It is easy to prepare, but when I made it first time, it came out little hard, The second time it was better. 
You try it and let me know about the taste.

Keep smiling,

Tuesday, February 23, 2010

Dal roti khao, Prabhu ke gun gaao!!!

Tried and tasted by Nivedita
Hi All,
The most favorite combo in North Karnataka. A very common food for farmers in villages. They eat raw green chilly also with it. The most tastiest combo(as per me) that too if you have one day old Jowar rotti.
When I checked my post, I was surprised and angry with myself for not posting any typical North Karnataka Dal or Saaru! So here is one of common saaru :

Whole Masoor  (Channangi bele or ಚನ್ನಂಗಿ ಬೇಳೆ) dal is very tasty to eat with rotti, chapati or rice. 
                                

Coming to the recipe,
Whole masoor - 1/2 cup
Onion - 1 small, chopped lengthwise
Tomato - 2 big, chopped
Curry leaves - few
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Garlic - 1 small pod(jawari), cleaned and crushed    
Salt to taste
Red chilly powder - 2 tbsp
Jaggery - 1 tsp
Oil - 1 tbsp
Turmeric powder - 1/2 tsp

Wash masoor dal and soak for 15 minutes. Cook it till tender either in a vessel or cooker. Remove any skin comes out after boiling.
Heat oil in a vessel. Add mustard seeds, Jeera and curry leaves. Put onion and garlic. Fry till the color is changed. Now add all dry powders and tomato. Cover and cook till the tomato is almost cooked(may take 10 minutes). Now add jaggery and cooked dal. Add 1 cup of water. Boil for few minutes. Check the consistency of dal you need and adjust the seasoning. Cook for few more minutes. Dal is ready to eat.
For Jowar rotti (old post, click here)



Jowar(Millet) flour - 1 cup
Salt -1 tsp
Water – 1 cup (to make dough)
A square piece of cloth
Keep water in a vessel to boil. Add salt to it. Take Jowar flour in a big plate or wide vessel. Add little boiling water slowly to the flour and add little cold water and make the dough ready. It is not sticky like chapatti atta. It will be little softer. When you take it in hand and press it will spread easily. Keep little warm water in a vessel with cloth piece ready.
Now take a big lemon size and press it slowly to make it round. Spread little Jowar atta on the platform where you want to make rottis. Keep the flattened ball and slowly start patting. This is the tricky thing. You should be moving it circular while patting.(I don’t know whether “patting” is right word or not?). Again the tricky thing comes, to take it in hand and put it on hot tawa. Be very careful while doing this, otherwise rotti will be into pieces. After putting rotti in tawa, immediately spread little water with soaked cloth piece on the upper part. After few minutes, turn the rotti and just cook other side. You can press it with spatula to be sure that it’s cooked properly.
Serve hot with dal or wait for a day and eat with dal.
If you can eat only just one day old rotti, it tastes delicious. 
You can eat with any type of dal like toor dal, yellow moong dal or green moong dal.

Sending this to Pari's  THE COMBO EVENT 

image


Keep Smiling,

Monday, February 22, 2010

Full meals ready(ಊಟ ತಯಾರಿದೆ)


Tried and tasted by Nivedita
Hi All,
When you travel for a long distance, as lunch or dinner time comes, you search for this board on the roads. And once you get inside the hotel or restaurant,  you will search for a menu card which is not available in this type of small shops. If you ask the waiter he will come and say something very fast which you will not understand! Again you  have to request!!! him to tell the menu slowly. Then you will realize he is saying the things available in a Thali.
And this is Thali in my restaurant!!!

I will go on giving recipes for each food,
First comes Rice, I love rice in any form!!!!!!
This is Plain Jeera Rice :
Long grain basmati or any other type rice - 200 gm
Cumin seeds - 2 tbsp
Ghee - 1 tsp
Oil - 1 tbsp
Tej Patta - 1
Salt to taste
Water to cook the rice


Wash the rice and drain it and keep aside for 15 minutes.
Heat oil and ghee in a cooker.
Add Jeera and fry for 10 seconds. Add Tej patta(bay leaf) and immediately add rice. Fry it for a minute. Add salt and water till the rice is covered. Cover the lid and give just one whistle. Allow the cooker to cool.
Rice is ready! (single and ready to mingle with Dal)


Next is Dal Tadka
Toor Dal - 1 cup
Onion - 1 small, peeled and cut into long thin slices
Tomato - 2 big, washed and cut into long slices
Garlic - 8 to 10 cloves, cleaned and cut into small pieces
Curry leaves - few
Dry long red chilly - 4 to 6
Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Salt to taste
Dhania (Coriander powder) - 1 tsp
Red chilly powder - 1 tsp
Turmeric powder - a pinch
Fresh Coriander - hand full, cleaned, washed and chopped
Oil - 1 tbsp
Ghee - 1 tsp
Lime juice - 1 tsp
Sugar - 1 tsp


Wash the toor dal, soak it for half an hour. Till it is soaked, keep other ingredients ready.
Boil the dal till real soft. You can blend for half a minute if it is not fully cooked.
Now heat oil in a kadai and add mustard and cumin seeds. Fry till the mustards start talking :-)
Put onion and garlic. Fry till brown. Add curry leaves and red dry chilly. Add dhania powder, red chilly powder, salt , sugar and turmeric powder. Mix well and add tomatoes. Without waiting add the boiled dal. Let it cook till first boil. Adjust the seasoning and water consistency. I like it thick but you can add little more water to make like a curry. 
Add lime juice and Fresh coriander and keep it with rice to serve.
 Third is Dry beans subji
long beans - 200 gm, cleaned, washed and chopped
Oil - 1 tbsp
Urad dal - 2 tbsp
Mustard seeds - 1 tsp
Curry leaves - few
Green chilly - 2 slit
Fresh coconut - 1/4 cup, grated
Salt to taste
Hing - pinch


Keep chopped beans in a microwave for 3 minutes or boil in a vessel with little water on flame. Drain the water and keep aside
Add oil in a kadai and keep it on the flame. When hot, add mustard seeds add urad dal. When dal turns into golden color add curry leaves and green chilly. Add hing and boiled beans. Mix properly before adding salt. cook for a minute. Add coconut and boil for 2 more minutes, taking care of not to burn the beans. 
Beans sabji is ready to serve.
All these serve for 3 to 4 people.
   Photos taken by my elder daughter!!!








Sending this to "Cooking Basics Event" held by Mahimaa of  Indian Vegetarian Kitchen.

Keep smiling,

Monday, February 1, 2010

Burnt Jeera dal(reposted)

Tried and tasted by Nivedita
Hi All,
I posted this recipe on March 21st 2009,  Burnt Jeera dal
As my blog was new and did not had friends who knew about it, I did not get any comments. Thanks to Jaya of Desi Soccer Mom who has taken this event which demands the reposting of 2 posts out of first ten posts.
So I am taking this chance to repost my dal and wait for the sweet comments from you all!!
(Do these lines look very formal??) Its fine. That is what my heart is telling to write down!
Here is the recipe, 
(Earlier, I was not very good in handling camera and taking pics. So this dull photo may make you laugh. Now also I am not so good, but learnt little more than before)
Here the jeera must be burnt and the flavour of burnt jeera with flavour of dal is toooooo good to resist!!!
Here is the recipe:
Toor dal or yellow moong dal - 1 cup(Boiled and mashed)
Tomato - 1/2 chopped length wise
Long dry red chillies - 4 to 5Jeera - 2 tbsp
Salt to taste
Haldi - 1/4 tsp
Oil - 1 tbsp
Ghee - 1 tbsp(you can skip this and add 2 tbsp oil)
Coriander - 2 tbsp to garnish
 Heat the kadai, add jeera and let them become black or almost burnt.
Immediately put oil and ghee. After few seconds, and red chillies, haldi, salt and then red chillies.
now add tomato and let it cook for 2 minutes.
Add toor dal or moong dal. Add little water and let it boil for a minute.
Check the salt and adjust according to your taste.
If you like, you can add 1 tsp lemon juice after you off the gas.
Garnish with chopped coriander and serve with hot rice and pickle with papad.
Sending this to Jaya for her event The repost event and another set of rules :

the repost event


Keep smiling,

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