Thursday, March 10, 2011
1 cup chopped fresh coriander leaves
3 tbsp split black gram dal(husked)
3 tbsp bengal gram dal
3 tbsp roasted bengal gram dal
1 tbsp coriander seeds
1 medium lime size tamarind
4-5 dry red chillies
3-4 garlic cloves
2 tsp oil
salt to taste
Heat a pan and dry roast split black gram till golden, then dry roast bengal gram, coriander seeds and red chillies, separately, one after the other, slightly on low flame for 2 minutes till aroma raises. Remove and set aside. In the pan add 1 tsp oil slightly saute coriander leaves for 2 minute on low heat till the moisture dries up. Remove the coriander leaves and set aside with all the other ingredients to cool. In the same pan add 1 tsp oil and saute the garlic cloves for a minute till the raw smell leaves.
Once all the ingredients cool down, add all the dals, garlic, chillies, tamarind and salt to the mixer and grind into a powder. To the powder add coriander leaves and grind again until coriander leaves blend well.
This powder can be served with warm rice and ghee, idly/dosa or can also be used as kura podi(masala) for subzis like bhindi/okra, brinjal etc.
Here is a picture of bhindi subzi to which I added this powder and served it with hot rice and ghee:)
Now some contribution for the ongoing events!
This Oats halwa goes to Oats recipes event by Dr Sameena Prathap.
This Maharashtrian Thali goes to Flavors of Maharashtra by PJ and Naina
Sunday, March 6, 2011
Hyderabadi Mirchi ka salan is served along with Hyderabadi Biryani and it is a very famous and authentic combination!
8-10 Jalapeno chillies (Bajji mirchi)
4 tbsp peanuts
4 tbsp dry coconut
1 tbsp Sesame seeds
1/2 tsp Onion seeds (Kalonji)
1/2 tsp Mustard seeds
1 tsp Fennel seeds
1 tsp cumin seeds
1/2 tsp Fenugreek seeds
2 tsp ginger-garlic paste
2 tbsp of curry leaves
1 tsp green chilli paste
4 tbsp tamarind paste
3-6 tbsp oil
3 large onions (deep fried till brown and crisp)
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp turmeric powder
salt to taste
1/2 tsp red chilli powder
2 cups of water
1/2 tsp garam masala
There is a lot of pre- preparation that needs to be done before preparing this gravy like, deep frying the onions, preparing tamarind paste, sliting the chillies and keeping all the ingredients near by!
In a pan saute peanuts on low flame for 2 minutes and then add dry coconut and saute for a minute till they get roasted slightly. To this add sesame seeds and roast slightly for a minute and remove from flame. Set aside to cool. Once it has cooled down, grind these ingredients with a little water into a paste.
Leave the stem of the chillies intact and slit open the chillies only on one side. Also remove the seeds inside the chillies if any. In another pan add 3 tbsp oil and fry the chillies. Fry the chillies for 10 to 12 minutes till soft. Set aside.
In another pan heat 2 tbsp oil and add onion seeds, mustard seeds, cumin seeds, fenugreek seeds and fennel seeds. When the seeds start spluttering, add ginger-garlic paste, curry leaves, green chilli paste and saute for 2 minutes. To this mixture add tamarind paste and cook for a minute. Now add fried brown onions and mix well. Also add cumin powder, coriander powder, turmeric powder, red chilli powder, salt and finally the ground peanut paste. Now cook the whole mixture till it leaves oil and also leaves the sides of the pan. To this add 2 cups of water and bring the gravy to a boil. Once you see the boil, add the fried chillies and again cook and bring the mixture to boil on low flame. The flavour of the chillies should get incorporated in the gravy. Finally sprinkle garam masala and remove from heat.
Hyderabadi Mirchi ka salan is ready to go with Hyderabadi biryani.
Wednesday, March 2, 2011
This recipe is from Pedatha's book. Her book always stays in my kitchen bookshelf. I have learned many basics form it. This is a very comforting dal with rice.
3/4 cup green gram (husked)
2 medium ridge gourd (chopped)
1/4 tsp turmeric powder
2 green chillies (slit length wise)
2 tbsp fresh coriander leaves (chopped)
1 tbsp lemon juice
1 tbsp oil
salt to taste
1 tsp mustard seeds
1/2 tsp cumin seeds
2 red chillies
handful of curry leaves
1/4 tsp asafoetida powder
Pressure cook the dal with turmeric in 3 cups of water to a soft consistency. If the cooked dal is very thick you can dilute it by adding half cup of water. Churn well and set aside.
Scrape and chop the ridge gourd into medium sized cubes.
In a pan heat the oil for tempering and add mustard and let them pop. Lower the flame and add the rest of the tempering ingredients.
To this add the chopped gourds, cover and cook for a couple of minutes until tender.
Add the cooked gram, green chillies, coriander leaves and salt and continue to cook for a few minutes. Turn off the heat and add stir in the lemon juice.
Serve warm with rice!