Tuar Dal Khichdi / Lentil Rice

Khichdi is my favorite comfort food.. Especially when cooked in a pressure cooker till the consistency is like a mashed up khichdi.. Just add a dollop of ghee on it and you have a complete one-pot meal. There are many ways to make khichdi. Some like it spicy while others prefer it to be plain. Also different kinds of lentils can be used to prepare your own version of khichdi. My hubby likes having lentils or legumes for dinner at least once a week. So, I am always on lookout for new lentil recipes. I learnt this khichdi from a Punjabi friend in Chennai 'S'.. It's quite simple and easy to make too. Hope you guys like it.

Ingredients:-

• 1½ cups rice
• ¾ cup tuar dal / split pigeon pea
• 2 onions (sliced)
• 3 cloves of garlic (finely chopped)
• 2 tbsp clarified butter / ghee 
• 1 tbsp coriander pdr 
  
• 1 tsp crushed red chillies
• 1 tsp cumin seeds
• ½ tsp turmeric pdr
• pinch of asafoetida / hing
• salt to taste

Method:- 

• Wash the dal and rice well and pressure cook along with salt, turmeric pdr and 4 cups water.
• Heat ghee in a wok and add onions, garlic and cumin seeds.
• When onion turns golden, add red chillies, coriander pdr and asafoetida.
• Meanwhile, mix the dal-rice mixture well and add to the wok.
• Mix thoroughly. and serve with an extra dollop of ghee and curds.

Notes:-

• You may add some cubed potatoes along with the rice while boiling if you want.
• Adjust the water as per the consistency of the khichdi you like.

Happy Cooking!!

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Bhindi Ki Sabzi / Okra Stir Fy

Okra is my all-time favourite vegetable. In India, we call it 'bhindi' or 'lady fingers'. Everyone has a different and unique style of making this vegetable. I know a lot of people who hate to prepare okra because it is very slimy. To get rid of this, be sure to wash the okra well and dry well with a napkin pressing it a little. Use a clean and dry knife for cutting okra and make sure you discard the head and the tail. Okra is one vegetable in which water should not be added while cooking as it tends to be more slimy and sticky. This is a very simple and easy stir fry that you can make almost in no time.

Ingredients:- 

• ¼ kg okra / lady fingers (chop in 1 inch sized pieces)
• 1 onion (finely sliced)
• 2 green chillies (finely chopped)  
• 1 tbsp oil 
• ½ tsp cumin seeds
• ¼ tsp turmeric pdr
• salt to taste

Method:-

• Heat oil in a wok. 
• Add sliced onion, green chillies and cumin seeds.
• Saute till onion starts changing colour.
• Add turmeric pdr, okra and salt. 
• Mix well, cover and cook on slow flame till done.
• Serve with hot rotis or as a side dish for dal-chawal.

Notes:-

• Just check and stir the okras once or twice in between the cooking. Cover again and let it cook.

Happy Cooking!!

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Mixed Vegetable Bhujia

Yesterday, I was cleaning my fridge and saw that I have small portions of veggies. For the past week, we have been indulging into non-veg dishes soo much that I completely overlooked these vegetables. Usually, whenever I find such leftovers, I make either mixed veg pulao or a fried rice with them. But this time, I thought to try something as a side dish for roti's. However, I'm glad I was able to use it up by making a great vegetable bhujia for us. It is healthy, easy and quick to make as well – what more could you ask for! 

Ingredients:-

• 5 tomatoes (chopped roughly)
• 4 babycorn (sliced)
• 3 potatoes (cut into cubes)
• 3 green chillies
• 1 carrot (cut into cubes)
• 1 capsicum (cut into cubes)
• 1 cup green peas
• 1 cup cauliflower (cut into florets)
• 1 cup cabbage (shredded) 
• 1 cup fenugreek leaves / methi 
• 1 cup spinach (finely chopped)
• 1 cup french beans (finely chopped)
• 1 tsp cumin pdr
• 1 tsp red chilli pdr
• ½ tsp turmeric pdr
• salt to taste

Ingredients for tempering :-

• ¼ cup oil
• 200 gms paneer (cut in cubes)
• ¼ tsp fenugreek seeds
• ½ tsp cumin seeds
• 5 dry button red chillies
• 10 curry leaves

Method:-

• In a wok, add all the vegetables and spices along with 1 cup water.
• Cook on medium flame and keep stirring occasionally.
• When vegeatbles are done. Remove and keep aside.
• Heat oil in a saucepan.
• Add fenugreek seeds, cumin seeds, dry red chillies and curry leaves.
• Saute for a minute and add paneer.
• Mix well and pour this tempering over the cooked vegetables.
• Mix well and serve hot with rotis.

Notes:-

• You may substitute veggies as per your choice (pumpkin, brinjal, turnip, soya leaves, broad beans, corn,etc) 

Happy Cooking!! 

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Matar Paneer (Green Peas And Cottage Cheese Gravy)

Matar paneer is a very classic and popular North indian dish. It is a very simple yet delicious and flavorful dish. It is also quite easy to prepare it . This is one of my all-time favorite dishes which I make very frequently. My son loves paneer a lot and anything made out of paneer makes him always happy. But thinking of it, who doesn't like paneer? We all do, right! 

Ingredients:-

• 200 gms cottage cheese / paneer (cut in cubes)
• 1 cup green peas
• 3 tomatoes
• 2 onions (finely chopped) 
• 2 green chillies (broken into two pieces)
• 2 tbsp oil
• 1 tbsp ginger-garlic paste
• 1 tsp coriander powder
• ½ tsp red chilli powder
• ½ tsp cumin seeds
• ¼ tsp turmeric powder
• ¼ tsp all spice powder / garam masala powder
• salt to taste  
• few coriander leaves

Method:-

• Immerse paneer cubes in hot water for 10 minutes. Drain and keep aside.
• Grind tomatoes along with cumin seeds and 1 tbsp coriander leaves. Keep aside.
• Heat oil in a pan.
• Add onions and saute till light golden.
• Add green peas and ginger-garlic paste. Saute well.
• Add ground tomato mixture along with green chillies, turmeric powder, red chilli powder, coriander powder, salt and all-spice powder.
• Cook on slow flame till oil separates.
• Add paneer cubes and ½ cup water.
• Mix well and bring to a boil.
• Garnish with chopped coriander leaves. 
• Serve hot with roti's or rice.

Notes:-

• You may also shallow fry paneer in 1 tbsp oil instead of immersing in hot water.
• You may adjust the water as per required consistency.

Happy Cooking!!

Spinach Corn Curry / Palak Corn Subzi

It's very cold in Coimbatore nowadays. There are nice, slow and steady rain showers now and then. Although, I love the climate here but it makes me lazy.. Wish to just snuggle up in a cozy blanket with a book and not do anything. My biggest worries at such times is the laundry.. Just don't know how to handle it :-(

Whenever we go for vegetable shopping, my son insists on buying corn. He just loves it.. In fact, who doesn't? Bhutta or corn on the cob is my favorite snack during monsoon season. My son is also inspired by the image of Popeye eating spinach and gaining strength from it to beat Bluto and save Olive Oyl. Spinach became his favorite vegetable ever since.

I came across this simple and healthy recipe at Shweta's blog. It was on my to-do list for a very long time. Even though, I still have a long list pending in my bookmarks, which I have to yet try out soon. The combination of sweet corn and spinach in this curry is simply amazing. Spinach is rich in iron and vitamin B. It is a great way to make your kids to eat greens and they will definitely love this curry. Do try this yummy recipe..

Ingredients:-

• 1 bunch spinach (palak)
• 1 cup corn kernels
• 1 large onion
• 1 large tomato (ground)
• 2 -3 green chillies
• 2 whole dried red chillies (broken in 2-3 pieces)
• 2 tbsp oil
• ½ inch piece of ginger
• ½ tsp cumin seeds
• ¼ tsp turmeric powder
• a pinch asafoetida (hing)
• salt to taste 

Method:-

• Clean and blanch or boil spinach. Keep aside to cool.
• Boil corn kernels with pinch of salt and keep aside.
• Grind onion along with green chillies and ginger.  Keep aside.
• In a pan, heat oil and add asafoetida and cumin seeds.
• Saute for 15-20 seconds and add onion paste. 
• Keep stirring till it turns light golden.
• Add tomato paste and turmeric powder. Cook till oil separates.
• Switch off the flame and allow to cool.
• Blend it in a mixer along with boiled spinach till smooth.
• In a pan, heat 1 tsp of oil, add whole dried red chillies and stir.
• Add blended puree and cook on slow flame for 10-15 minutes stirring ocassionally.
• Add boiled corns and continue to cook on slow flame for another 5 minutes or till desired consistency is obtained.
• Serve hot with paratha or rice.

Notes:-

• You may use frozen corns instead of fresh corns.

Happy Cooking!! 

 

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Vegetarian Dalcha

Dalcha is a healthy dish very hard to resist with it's unique flavours of lentil combined with spices and bottlegourd. My Mom makes dalcha with mutton and red lentils (masoor dal). I learnt this slightly different veg version of dalcha from my MIL and I am totally in love with this dish. It is among the most popular dishes from my MIL and again one of my family favorites. Believe me, this recipe is definitely worth-trying. 

Ingredients:-

• 1 cup bottlegourd (peeled & chopped)
• ½ cup split pigeon pea / tuar dar 
• 3 green chillies (slit)
• 3 big tomatoes (chopped) 
• 2 onions (finely chopped)
• 2 bayleaves  
• 1 sprig curry leaves
• 2 tbsp oil 
• 1½ tsp coriander powder 
• 1 tsp red chilli powder 
• 1 tsp ginger-garlic paste
• 1 tsp clarified butter / ghee
• ½ tsp turmeric powder
• ½ tsp all spice powder
• ½ tsp mustard seeds
• salt to taste
• few chopped coriander leaves (for garnishing)

Method:-

• Wash the dal well.
• Pressure cook along with 2 cups water, ¼ tsp turmeric powder, ½ tsp red chilli powder and green chillies.
• After whistle, simmer  for 7-10 minutes and remove.
• Whisk the dal well and keep aside.
• In a wok, heat oil.
• Add onions and bayleaves.
• Fry till onions turn golden brown.
• Add ginger-garlic paste, tomatoes, ¼ tsp turmeric powder, ½ tsp red chilli powder, coriander powder, all spice powder and salt.
• Mix well and simmer along with 2 tbsp water.
• When oil separates and tomatoes are tender, add chopped bottlegourd and ½ cup water.
• Simmer on slow flame till bottle-gourd is almost tender.
• Add the whisked dal and bring it to boil.
• Simmer flame. Cover and cook for 8-10 mins.
• In a pan, heat clarified butter.
• Add mustard seeds and curry leaves.
• Fry till the seeds splutter.
• Pour this tempering over the dal. 
• Garnish with coriander leaves.
• Serve with baghaare chawal or plain rice.

Notes:-

• You may add ½ kg mutton after the onion turns brown and cook in the same way for non-veg version. Just increase the spices a bit.

Happy Cooking!! 

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Creamy Cauliflower Soup

The climate is surprisingly good since past two days in Coimbatore. There's a definite chill in the air and I'm loving it. 'Perfect time for making soup' I thought to myself! I love cauliflower in all forms. But whenever it came to soups I never thought I'd like it soo much until I tried my hands at this simple cauliflower soup and it became my favorite soup. It is very easy and quick to make and very delicious too. You can make this comfort soup for brunch too. My hubby loves soups a lot and he likes to have this soup with garlic flavored croutons.

Ingredients:-

• 150 gms cauliflower ( cut in florets)
• 1 small onion (finely chopped)
• 2 cups vegetable / chicken stock
• 2 tbsp fresh cream
• 1 tbsp butter
• pepper to taste
• salt to taste

Method:-

• Melt butter in a pan.
• Add onion and saute till transparent.
• Add cauliflower florets.
• Add stock and cook till cauliflower is tender.
• Keep aside till cool.
• Then puree it in a blender.
• Remove in a thick bottomed pan.
• Add salt and pepper.
• Boil and add fresh cream.
• Cook till required consistency is obtained.

Ingredients for garlic flavored croutons:-

• 4-5 bread slices (cut into small bite-sized pieces)
• 2-3 cloves of garlic (chopped / crushed)
• 2 tbsp butter

Method:-

• Preheat oven to 170 degrees Celsius.
• Grease a baking tray slightly with oil.
• Heat butter in a wok.
• Add garlic. Saute till it changes color.
• Add in the cubed bread and mix well.
• Transfer on the baking tray.
• Bake for 4 - 5 minutes until light golden.
• Serve croutons with hot soup.

 Notes:-

• Always blanch cauliflower for 3-5 minutes before cooking to get rid of the dirt.
• You may add ¼ cup milk instead of cream.
• If you do not have stock, boil 2 cups water along with 2 maggi cubes (masala / chicken). Use this instead of stock.

Happy Cooking!!

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Tahiri / Tomato Vegetable Rice

Tahiri is a simple and spicy pulao from North India made with potatoes, tomatoes, green peas and spices. This dish always brings back sweet old childhood memories. My Mom used to make this usually on Sunday's and drizzle lotts of ghee on top with it accompanied with mint-coriander chutney. This is my favourite and a real comfort food to me. It is really an easy and quick one-pot meal. I usually make this when I'm lazy or not in the mood to cook. It is worth a try and believe me you will end up making it quite a few times.

Ingredients:-

• 1 cup rice
• ½ cup green peas
• 3 tbsp ghee
• 3 tbsp yogurt (whisked)
• 1 tbsp ginger-garlic paste
• 1 tbsp coriander powder
• 1 tsp red chilli powder 
• ½ tsp turmeric powder
• ½ tsp cumin seeds
• 3 tomatoes (ground)
• 3-4 peppercorns  
• 2  green cardemoms
• 2 cloves 
• 1 bayleaf
• 1 inch stick cinnamon
• 1 black cardamom
• 1 onion (sliced)
• 1 large potato (peeled & cut in big chunks)
• salt to taste

Method:-

• Wash and rinse rice well. Soak in enough water.
• Meanwhile, heat ghee in a wok.
• Add onions, cloves, green cardamom, black cardamom, peppercorns and bay leaf.
• Saute till onion turns brown.
• Add ginger-garlic paste. Mix well.
• Grind together tomatoes and cumin seeds.
• Add this ground paste along with turmeric powder, red chilli powder, coriander powder and salt. Mix well.
• Add potatoes and green peas.
• Cook on slow flame till the raw smell of the masala's disappear.
• Add yogurt and cook on slow flame till oil separates the mixture.
• Drain the excess water from the soaked rice and add it.
• Saute for a minute.
• Add 3 cups water and cook on fast flame.
• Stir once or twice in between.
• When water evaporates, simmer the flame.
• Cover and cook on slow flame for 8 -10 minutes till done.
• Serve hot with raita or chutney.

 Notes:-

• You may always substitute oil for ghee. 
• You may use different vegetables such as cauliflower, carrots, french beans and capsicum.

Happy Cooking!!

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