This is one of the rare Sindhi dishes that does not demand too much oil, and is nutritious in every sense of the word. It is a very subtle dish, and can be cooked on any given day because it is low on spices.
Ingredients
1 bunch Spinach (palak) chopped fine
1/2 bunch of dill leaves (sua, sabsige) chopped fine
1 cup channa dal soaked for at least 3 hours
1 big carrot, peeled and cubed
2 onions, cut into small sized pieces
1 tablespoon ginger paste (or 1 inch ginger, finely chopped)
2 tomatoes, pureed, and cut into small pieces
1 big potato, peeled and cubed
3 green chillies or to taste
Salt to taste
1 tsp turmeric
1 tsp amchur powder (optional)
1 tsp coriander (dhania) powder
41/2 cups water
For the seasoning
2-3 tablespoon oil
1 tsp jeera
4-5 cloves garlic chopped fine
Mix all the ingredients (except those for seasoning) in a pressure cooker and cook till done. The mixture should become a smooth paste.
Heat oil in a kadai. Add the jeera seeds. After they stop spluttering, add the garlic and fry till it turns brown.
Add the seasoning to the cooked mixture and mix well. Add red chilli powder if necessary.
Add a dash of ghee (clarified butter)
Serve with rice.
Tuesday, January 29, 2008
The basic Khichdi
1 cup rice washed and soaked for 15 minutes in water.
1/4 cup moong dal or tur dal washed and soaked for 1 hour.
1 tsp jeera
1 tsp mustard seeds
A pinch of asafoetida
1 tsp turmeric powder
5-6 peanuts
4-5 curry leaves
red chilli powder to taste
Salt to taste
4 cups water
1 tbsp oil
1 tbsp ghee
Heat oil in a pressure cooker. Add the mustard seeds. After they stop spluttering, add the jeera, asafoetida, peanuts, and curry leaves in that order. Stir fry for 10 seconds. Drain the water from the dal and rice and add them to the mixture. Stir fry for thirty seconds to a minute taking care not to burn the ingredients. Add water, salt, red chilli powder, and turmeric powder. Mix well. Taste the water. It should be slightly salty.
Cook till done and top it with a tablespoon of ghee.
Serve with kadi or pickle.
1/4 cup moong dal or tur dal washed and soaked for 1 hour.
1 tsp jeera
1 tsp mustard seeds
A pinch of asafoetida
1 tsp turmeric powder
5-6 peanuts
4-5 curry leaves
red chilli powder to taste
Salt to taste
4 cups water
1 tbsp oil
1 tbsp ghee
Heat oil in a pressure cooker. Add the mustard seeds. After they stop spluttering, add the jeera, asafoetida, peanuts, and curry leaves in that order. Stir fry for 10 seconds. Drain the water from the dal and rice and add them to the mixture. Stir fry for thirty seconds to a minute taking care not to burn the ingredients. Add water, salt, red chilli powder, and turmeric powder. Mix well. Taste the water. It should be slightly salty.
Cook till done and top it with a tablespoon of ghee.
Serve with kadi or pickle.
Muddi (mudde) palya
1/2 cup tur dal
Any leaf (spinach, methi, gongura): 1 bunch chopped fine
Tamarind paste to taste (For gongura, do not use this)
Salt to taste
1 tsp Sambar powder (optional)
Red Chilli powder (to taste)
1 tsp turmeric
For the seasoning (tadka)
1 tbsp vegetable oil
1/2 tsp mustard seeds
A pinch of asafoetida
4-5 curry leaves
Soak the dal in water for 2-3 hours. In a pressure cooker, heat a little oil and add the leaves. Stir fry till the leaves are done. Add the dal and cook till the dal is done. Drain the excess water and mash well. Add the tamarind paste, salt, sambar powder, red chilli powder and turmeric and mix well. The dal should be thick in consitency. Boil for five more minutes.
For the seasoning, heat oil in a frying pan, and add the mustard seeds. After they stop spluttering, ad the asafoetida and curry leaves. You could optionally add green chillies. It gives the dish a distinct flavor.
Add the seasoning to the dal-leaf mixture and mix well.
Serve with rice or rotis topped with Ghee.
Notes:
Dilute this recipe with water, and you get what the Bangalore guys call soppina huli.
You can dilute it with buttermilk instead and that is equally good too.
Any leaf (spinach, methi, gongura): 1 bunch chopped fine
Tamarind paste to taste (For gongura, do not use this)
Salt to taste
1 tsp Sambar powder (optional)
Red Chilli powder (to taste)
1 tsp turmeric
For the seasoning (tadka)
1 tbsp vegetable oil
1/2 tsp mustard seeds
A pinch of asafoetida
4-5 curry leaves
Soak the dal in water for 2-3 hours. In a pressure cooker, heat a little oil and add the leaves. Stir fry till the leaves are done. Add the dal and cook till the dal is done. Drain the excess water and mash well. Add the tamarind paste, salt, sambar powder, red chilli powder and turmeric and mix well. The dal should be thick in consitency. Boil for five more minutes.
For the seasoning, heat oil in a frying pan, and add the mustard seeds. After they stop spluttering, ad the asafoetida and curry leaves. You could optionally add green chillies. It gives the dish a distinct flavor.
Add the seasoning to the dal-leaf mixture and mix well.
Serve with rice or rotis topped with Ghee.
Notes:
Dilute this recipe with water, and you get what the Bangalore guys call soppina huli.
You can dilute it with buttermilk instead and that is equally good too.
Monday, January 28, 2008
Palak ke parathe
Wheat flour: 4-5 cups
1 bunch palak leaves chopped fine
1 tsp ginger garlic paste
2 onions chopped fine
Salt
1 tsp jeera
1 tsp ajwain
a pinch of hing
1 tsp haldi powder
Red chilli powder to taste
1 tbsp oil
Water to make the dough
Mix all the above ingredients to form a plaint, kneadable dough. Rest the dough for fifteen minutes. Divide the dough into lemon sized balls. Roll the dough into round shapes with an even surface. Apply oil on one side and rest this side on the hot tava. Add a little oil across the periphery of the roti using a spoon. Turn over and roast the other side using the same procedure. Remove the roti when you feel it is done.
You can cook the methi leaves and onions in a little oil before adding it to the dough if you want to make sure that the leaves are cooked well. Alternatively, you can grind the palak, onions, and ginger garlic paste in a mixer to a paste and add it to the dough.
You can eat the rotis with dal, curd, sabji, or just home made achaar (pickle)
1 bunch palak leaves chopped fine
1 tsp ginger garlic paste
2 onions chopped fine
Salt
1 tsp jeera
1 tsp ajwain
a pinch of hing
1 tsp haldi powder
Red chilli powder to taste
1 tbsp oil
Water to make the dough
Mix all the above ingredients to form a plaint, kneadable dough. Rest the dough for fifteen minutes. Divide the dough into lemon sized balls. Roll the dough into round shapes with an even surface. Apply oil on one side and rest this side on the hot tava. Add a little oil across the periphery of the roti using a spoon. Turn over and roast the other side using the same procedure. Remove the roti when you feel it is done.
You can cook the methi leaves and onions in a little oil before adding it to the dough if you want to make sure that the leaves are cooked well. Alternatively, you can grind the palak, onions, and ginger garlic paste in a mixer to a paste and add it to the dough.
You can eat the rotis with dal, curd, sabji, or just home made achaar (pickle)
Methi ke parathe (thepla)
Wheat flour: 4-5 cups
1 bunch methi leaves chopped fine
Salt
1 tsp jeera
1 tsp ajwain
a pinch of hing
1 tsp haldi powder
Red chilli powder to taste
1 tbsp oil
Water to make the dough
Mix all the above ingredients to form a plaint, kneadable dough. Rest the dough for fifteen minutes. Divide the dough into lemon sized balls. Roll the dough into round shapes with an even surface. Apply oil on one side and rest this side on the hot tava. Add a little oil across the periphery of the roti using a spoon. Turn over and roast the other side using the same procedure. Remove the roti when you feel it is done.
You can fry the methi leaves in a little oil before adding it to the dough if you want to make sure that the leaves are cooked well.
You can eat the rotis with dal, curd, sabji, or just home made achaar (pickle)
1 bunch methi leaves chopped fine
Salt
1 tsp jeera
1 tsp ajwain
a pinch of hing
1 tsp haldi powder
Red chilli powder to taste
1 tbsp oil
Water to make the dough
Mix all the above ingredients to form a plaint, kneadable dough. Rest the dough for fifteen minutes. Divide the dough into lemon sized balls. Roll the dough into round shapes with an even surface. Apply oil on one side and rest this side on the hot tava. Add a little oil across the periphery of the roti using a spoon. Turn over and roast the other side using the same procedure. Remove the roti when you feel it is done.
You can fry the methi leaves in a little oil before adding it to the dough if you want to make sure that the leaves are cooked well.
You can eat the rotis with dal, curd, sabji, or just home made achaar (pickle)
Methi Dal recipe
There are many variations for this recipe but I like this one the best because it brings out the methi flavor very well.
Ingredients:
Tur Dal: half cup
Methi (fenugreek) leaves: half bunch
Masala:
1/2 tsp mustard seeds
1/2 tsp jeera
1/2 tsp turmeric
1/2 tsp ajwain
1 tsp amchur powder
Red chilli powder to taste
Salt to taste
1/2 tsp sugar
A pinch of Asafoetida
3 tbsp oil
Dal: Soak the dal in water for half an hour. Cook in a pressure cooker till done and mash well.
Wash the methi leaves well and chop fine.
Heat the oil in a kadai and when hot, add the mustard seeds. After they stop spluttering, add the jeera, ajwain, and asafoetida. Stir for some time till you get the aroma. Add the methi leaves and stir fry for a couple of minutes taking care not to burn the leaves. Add the dal, mix well. If the consistency is too thick, add water to set it right. Add the salt, sugar, amchur powder, coriander powder, and red chilli powder. Cook for five minutes on low flame.
Optionally, add a tablespoon of ghee.
Serve hot with rotis or rice.
Ingredients:
Tur Dal: half cup
Methi (fenugreek) leaves: half bunch
Masala:
1/2 tsp mustard seeds
1/2 tsp jeera
1/2 tsp turmeric
1/2 tsp ajwain
1 tsp amchur powder
Red chilli powder to taste
Salt to taste
1/2 tsp sugar
A pinch of Asafoetida
3 tbsp oil
Dal: Soak the dal in water for half an hour. Cook in a pressure cooker till done and mash well.
Wash the methi leaves well and chop fine.
Heat the oil in a kadai and when hot, add the mustard seeds. After they stop spluttering, add the jeera, ajwain, and asafoetida. Stir for some time till you get the aroma. Add the methi leaves and stir fry for a couple of minutes taking care not to burn the leaves. Add the dal, mix well. If the consistency is too thick, add water to set it right. Add the salt, sugar, amchur powder, coriander powder, and red chilli powder. Cook for five minutes on low flame.
Optionally, add a tablespoon of ghee.
Serve hot with rotis or rice.
Tuesday, January 22, 2008
The ultimate Dal recipe
The ultimate dal recipe...well almost :)
1 Cup Tur Dal
2 big sized onions
1 small capsicum (bell pepper) finely chopped.
3 big tomatoes
1 green chilli (capsicum)
5 cloves garlic
1 inch ginger
A few stalks of coriander (cilantro,dhania)
Dry powders
Amchur (dry mango powder) - 1 tsp
Dhania (coriander) powder - 1 tsp
Jeera (cumin) powder - 1 tsp
Haldi (turmeric) - 1 tsp
Red Chilli powder - to taste
Salt - to taste
Sugar - 1 tsp
3 tbsp oil
Preparing the dal:
Soak the dal for an hour in water. Boil in a pressure cooker till soft. Mash it well.
Preparing the masala:
Puree the tomatoes: Boil the tomatoes till their skins come off. Grind the tomatoes with chopped garlic and ginger in a blender to a soup consistency.
Cut the onions into cubes. Add the green chilli and blend the onions and chilli in a blender to a coarse paste.
Add 3 tbsp of oil in a wok (kadai). Add jeera seeds to the hot oil. When they stop spluttering, add the onion-chilli paste. Heat till the paste turns brown in color. Add the finely chopped capsicum, a little salt and heat on high flame with continuous stirring for around 3 minutes. Add the tomato paste and cook for about five minutes. Add the dry powders (except for zeera), salt, and sugar.
Add the prepared masala to the mashed dal, add water to get the consistency you want. Heat the mixture on the stove. Add salt. Remove the container from the fire as soon as it starts boiling.
Roast the cumin (zeera) powder in a frying pan till it turns brown and add it to the dal.
Add a tablespoon of ghee or melted butter (optional)
Garnish with coriander leaves
Serve with rice or rotis.
1 Cup Tur Dal
2 big sized onions
1 small capsicum (bell pepper) finely chopped.
3 big tomatoes
1 green chilli (capsicum)
5 cloves garlic
1 inch ginger
A few stalks of coriander (cilantro,dhania)
Dry powders
Amchur (dry mango powder) - 1 tsp
Dhania (coriander) powder - 1 tsp
Jeera (cumin) powder - 1 tsp
Haldi (turmeric) - 1 tsp
Red Chilli powder - to taste
Salt - to taste
Sugar - 1 tsp
3 tbsp oil
Preparing the dal:
Soak the dal for an hour in water. Boil in a pressure cooker till soft. Mash it well.
Preparing the masala:
Puree the tomatoes: Boil the tomatoes till their skins come off. Grind the tomatoes with chopped garlic and ginger in a blender to a soup consistency.
Cut the onions into cubes. Add the green chilli and blend the onions and chilli in a blender to a coarse paste.
Add 3 tbsp of oil in a wok (kadai). Add jeera seeds to the hot oil. When they stop spluttering, add the onion-chilli paste. Heat till the paste turns brown in color. Add the finely chopped capsicum, a little salt and heat on high flame with continuous stirring for around 3 minutes. Add the tomato paste and cook for about five minutes. Add the dry powders (except for zeera), salt, and sugar.
Add the prepared masala to the mashed dal, add water to get the consistency you want. Heat the mixture on the stove. Add salt. Remove the container from the fire as soon as it starts boiling.
Roast the cumin (zeera) powder in a frying pan till it turns brown and add it to the dal.
Add a tablespoon of ghee or melted butter (optional)
Garnish with coriander leaves
Serve with rice or rotis.
Subscribe to:
Posts (Atom)