Showing posts with label jeera. Show all posts
Showing posts with label jeera. Show all posts

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,

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,

Sunday, March 22, 2009

Burnt Jeera dal


Tried and tasted by Nivedita
Hi all


A simple dal recipe, it goes well with rice and even chapati. I like it both the ways. 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 5
Jeera - 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.

Keep smiling,

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