Monday, February 25

Sunday Meals #13

Its been long time I did not post my sunday meals for various reasons ofcourse. This weekend we moved out of our apartment to another. I did not have much time to cook something special, but we did have a pretty satisfying meal though. Here is the list of items that I made:

Tomato pappu (Tomato dal)
Aratikaya ava petti kura (Plantain with spicy mustard sauce)
Gutti dondakaya (Whole tindora fry)

Recipe for Tomato pappu:

1/2 cup Toor dal
3 big Tomatoes
few curry leaves
3 green chillies slit length wise
Salt as per taste
a pinch of Turmeric
1/2 tsp red chilli powder

For Tadka:
1/2 tsp urad dal
1/4 tsp mustard seeds
1/4 tsp cumin seeds
1 tsp oil
a pinch of asafoetida

Cook toor dal with chopped tomatoes, curry leaves and green chillies in a pressure cooker upto 3 whistles. Take it out and add salt, turmeric and red chilli powder. Cook on the stove for a minute. Heat oil in a small pan and add the tadka ingredients. When the dal turns golden brown colour add to the dal. Tomato dal is ready to be served.

Recipe for Aratikaya ava petti kura:

2 Raw plantains
1/2 tbsp mustard seeds
2 to 3 red chillies
1/2 tbsp oil
Salt as per taste

For Tadka:

1/2 tbsp oil
1/2 tsp urad dal
1/2 tsp channa dal
1/4 tsp mustard seeds
2 red chillies chopped
few curry leaves

Peel and chop plantains into slightly big chunks. Pour enough water, add salt and cook until they become tender. Drain the water and keep aside.

Toast the mustard seeds in a hot pan for a second. Do not roast them until they splutter though. Add the red chillies and grind it into a fine powder. Add the oil and keep it ready.

Heat oil in a pan and add tadka ingredients. Once the dals turn golden brown colour add the cooked plantain. Add salt if necessary. Remove from heat and take it into another bowl. Now add half of the above mustard paste and mix it to blend them all together. The curry is ready to be served. You can do the same with cabbage, taro root and yam too (indian yam).

Recipe for Gutti Dondakaya(Whole Tindora fry):

1/4 kg Dondakaya (tindora)
Salt as per taste
a pinch turmeric powder
1/4 tsp red chilli powder
1 tsp Besan (senagapindi)
1/2 tbsp oil

Make a slit on tindora and cook in plenty of salted water. Or you can pressure cook them with out water for about 3 whistles. Heat oil in a pan and add cooked tindora. Fry until the skin of tindora turns slightly crispy. Add turmeric powder, red chilli powder and besan. Remove from heat and serve with hot rice.

This can be made when you have no time to chop tindora. I hate chopping vegetables like, tindora, green beans, cluster beans etc., They eat away so much of our precious time. This is something you can alternative consider.


Thursday, February 14

Edamame Salad

For vegetarians, the good source of protein is from legumes or beans that we eat. Edamame is one good source of protein. These are young soy beans that look green in colour and taste good. I came up with a salad that tasted excellent and I may want to do this as when I get time or whenever I crave for some snack.

Here is the recipe:

1 cup frozen edamame (thawed)
1/2 cucumber thinly sliced
1 carrot thinly sliced
1 ripe roma tomato thinly sliced
2 tbsp cilantro finely chopped
Salt as per taste

For Dressing:

1 tsp lemon juice
1 tsp rice vinegar
2 tsp EVOO
a pinch of pepper powder

Put all the ingredients for salad in a bowl. Whisk all the ingredients for dressing together and pour over the salad.

Thats it, easy to make and a healthy snack is ready to be enjoyed.

Wednesday, February 13

Improvised Top Ramen Curry Noodles

Most of them like Maggie noodles but I am a great fan of Top Ramen Curry noodles. It is spicy and tasty, very flavorful. I improvise it by adding few vegetables and herbs like curry leaves and cilantro. My daughter loves it, especially the vegetables in it.

Here is the recipe:

1 medium potato julienned
1 medium tomato julienned
1 carrot julienned
2 small green chillies chopped fine
few curry leaves chopped finely
1 tbsp cilantro chopped finely
1 packet Top Ramen curry noodles along with its spice packet.
1/2 tbsp oil
Little salt as per your taste

Heat oil in a wide pan and to that add green chillies and other vegetables. Sprinkle little salt over them, cover and cook until the vegetables are tender. Add just enough water and pour the spice powder from the packet. (I never measure water just eyeball it. You can use the same amount of water that you use while making these noodles.) Let it come to a boil, then add the noodles and let it cook until the noodles are cooked. If it still has little water, that is fine it tastes great. Serve it hot. Enjoy.

Sending this to Vanamala for her "Kid's Food Event" at My Kitchen World.

Tuesday, February 12

Instant patoli with chickpeas and beans

In my house patoli/paruppu usli is made with chana dal. Chana dal is soaked in water for about 4 to 5 hours and then grinded to coarse paste to make patoli. You can find few examples that I posted earlier here and here. But not always you will have enough time to soak the dal. Hence I came up with this recipe and believe me it was excellent. I used canned chickpeas to make patoli.

Here is the recipe:

1 can Chickpeas
1 tsp Cumin seeds
4 to 5 Dry red chillies (adjust as per your taste level)
1/4 cup Dry coconut powder (unsweetened)
Salt as per taste
1 1/2 cups frozen French cut beans
2 tbsp Oil

Drain chickpeas and pat dry. Grind chickpeas, cumin seeds, red chillies, coconut powder and salt without adding any water. As the canned chickpeas has enough moisture you don't have to add any water while grinding.

Heat oil in a wide non-stick pan and then add this mixture. Fry the mixture on medium heat until it seperates. In the mean time, boil the beans in some salted water just to make sure they are slightly soft. Add beans to the fried mixture and fry for some more time until everything seperates and there are no lumps with moisture.

Serve it with hot rice. Enjoy.

Sunday, February 10

Masala Dosa

This needs no introduction. Everyone across the world are aware of the fact that it is a famous south indian breakfast item. The perfect combination of potato curry with nice and delicious sambar and chutney, Masala dosa tastes excellent. My mom is crazy about this so much that whenever she goes to any restaurant she first orders this and then anything else. One dosa is good enough to fill you.

My trials with this was endless and I tried various ways to exactly replicate the restaurant style dosa at home. Dosas made at home by my mom were always white, where I like the brown shade of the dosas. Finally I achieved, after many trials.

Here is the recipe:

1 cup Urad dal
1 1/2 cups rice (I used sona masuri)
1/2 cup par-boiled ponni rice
1/2 tsp fenugreek seeds
1/4 cup poha (beaten rice)

Wash and soak dal and fenugreek seeds together in plenty of water for 6 to 8 hours or overnight. Wash and soak rice separately for the same amount of time. Grind dal to a smooth paste. Just before grinding dal, soak poha in little water and grind along with rice to slightly coarse paste. It should resemble something like sooji size grains. It helps the dosa to be crispy. Let it rest for overnight or 8 hours until the batter is fermented nicely.

To make dosa, heat a tava on high heat. When it is really really hot, sprinkle little water and pour a ladle full of batter on it. Spread it quickly to form a thin circle. Sprinkle little oil all over the dosa. Place a spoon full of potato curry in the middle of the dosa. Let the dosa cook thoroughly until you see brown spots. Cover the curry and take it into a plate. Serve it with any of your favorite chutney and sambar.

Potato Curry:

4 large potatoes
1 small onion
few curry leaves
1 tsp chana dal
1 tsp urad dal
1/2 tsp mustard seeds
1 tbsp chopped cashews (optional)
salt as per taste
a pinch turmeric powder
1 tbsp oil

Peel and boil potatoes in salted water. Take a fork and prick on a piece of potato, if it falls apart then it is cooked. At that time drain the remaining water.

Heat oil in a wide pan and add chana dal, urad dal, mustard seeds and cashews. When dals turn golden brown colour add chopped onion and curry leaves. Saute onion until it is translucent and add potatoes and turmeric powder. Mix until everything blend together. Add some salt if needed.

If you have any left over curry, you can have it with soft phulkas/chapathis. It tastes great. The photos that I clicked with the curry did not turn out good, so I will add photos of the curry later when I make it next time.

I served my masala dosa with dalia chutney and sambar. Enjoy.

Friday, February 8

Whole Lentil Dal

I purchased whole lentils in local groceries store quite a long back. I kept them aside not knowing what to do with them. I was not sure how would they taste. Finally, I dared to cook them the indian way and to my surprise they tasted excellent. I learned making this dal from one of my colleague's wife who happened to stay with me in Srilanka. I usually cook this with red lentils(masoor dal) that I buy in Indian stores. It is a great combination with soft phulkas or with hot hot basmati rice.

Here is the recipe:

3/4 cup whole lentils
1 small onion
1 medium tomato
1/2 tsp cumin seeds
1 1/2 tsp coriander cumin powder
1/4 tsp turmeric powder
1 tsp finely chopped ginger
1 1/2 tsp finely chopped garlic
3 green chillies finely chopped
2 tsp oil
Salt as per taste
1 tbsp chopped cilantro

1. Wash thoroughly and pressure cook lentils with enough water and turmeric.

2. In a pan heat oil and add cumin seeds. Once they start spluttering, add ginger, garlic, green chillies and let them turn golden brown color.

3. Add onion and saute until they are translucent and then add coriander cumin powder. Mix it well and then add tomato and cook until tomato is nicely cooked.

4. Now add the cooked dal, salt and chopped cilantro and cook for about 10 minutes until everything is blended well and dal is nicely cooked.

5. Squeeze a lime juice and garnish with little more chopped cilantro and serve with soft phulkas. Enjoy.

Sending this to Susan of The Well-Seasoned Cook for her event My Legume Love Affair.

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