Tomato Chutney in Tamil Style(Takkali Tokku)

December 30, 2009


We will talk about another delicious south Indian chutney recipe today. This is my husband’s one of favorite dish. I learnt this from my mother in law who is very good cook.

I belong to east India basically and my husband is from south India. After my marriage, she was my mother in law who taught me lots of south Indian recipe and today I am very comfortable to preparing south Indian dishes.

Since my family eats dosa idli as their main dishes, this chutney really goes well with all south Indian dishes and even it is very tasty with roti or paratha. This is called as takalli(tomato) tokku(Chutney) in Tamil Nadu.

So this recipe is dedicated to my mother in law Mrs. Sulochana Krishnaswamy.



Preparation time: 15 minutes

Cooking time: 30-40 minutes

Serving: 4 persons

Ingredients

Tomatos-500 grams

Oil-2 tbs or as required

Broken Black Gram (Urad) Dal-2 tsp

Bengal Gram (Channa) Dal-2 tsp

Dry Red Chilies-3-4

Curry Leaves (Curry Patta)-few for seasoning

Salt-to taste

Mustard (Rai) Seeds-2tsp

Asfetida-1/2 tsp

Turmeric powder-1/2 tsp

Chili powder-2tsp

Method

• Boil nearly 1 liter water in wide mouth pan.

• Once the water starts boiling add washed tomatoes and cover it with lead for 5 minutes

• Turn off the flame and remove tomatoes from water and allow it cool down.

• Then remove the skin of tomatoes and grind it with green chilies.

• Heat oil in a pan and add mustered, broken black gram dal, Bengal gram dal, red chilies and curry leaves.

• Allow mustard seed to crack and then add asafetida in this.

• Put grinded tomato paste in this and allow it to boil.

• Once it starts boiling then add chili powder and turmeric powder in this.

• Keep the gas flame in medium heat.

• Keep steering the chutney in every few second or else it might get burn.

• Once the chutney becomes thick then add salt in this and allow it to boil again because once you put salt tomato will leave little water in pan.

• Boil till you reach the chutney thickness as you desire. Then switch off the gas.

• This chutney you can serve with roti, paratha, rice, dosa idli, vada etc.

Calorie Count: The 2 TBS of this chutney contains 30-40 calories approximately.



Tips:

• If you want to keep chutney for three four days then add little more oil in this while seasoning the chutney.

• This chutney gives very hot & spicy taste and if you want to reduce it then you can reduce the quantity of green chilies and red chili powder.

• If you want to prepare instant tomato rice then with a cup of cooked hot rice add 4-5 tbs of this chutney and your tomato rice is ready to eat.

• If you want to reduce the calorie count in this then use only 2 tsp oil and prepare chutney in non stick pan but remember to keep steering the chutney in every 30 second.

• One more very important thing you should remember about this chutney is that when the tomato paste will start getting thick it will start spreading in your kitchen and stove wall. So you can put a lead on the pan covering half.

• Even you should be careful while steering chutney it may come on you also.

PHIR BHI YAAR MEHANAT KA FHAL MEETHA HOTA HAIN LEKIN YAHAN CHATPATA HOTA HAIN SOTRY THIS CHUTNEY.BELIEVE ME IT IS VERY TASTY.

Idli

Today I will give you a most common and healthiest south Indian breakfast recipe i.e., Idli, if you visit south India then you will find idli as breakfast in each and every hotel and even in all alternate house.

If you are suffering from any illness then the whole south India’s doctor will advise you to eat idli.Even it is very safe for kids who are more than 6 months.

I still remember when my daughter was suffering from diarrhea in her 8 months age and we visited doctor then the doctor blindly said to give her curd rice or idli.

It ia a good news that people who are on diet, they can also eat idli without any fear because two idli contain hardly 110 calorie.

Idli

Preparation time: Over Night

Cooking time: 10 minutes

Serving: 6-8 persons

Ingredients

Black Gram (Urad Dal)-1 cup (100 grams)

Par Boiled Rice (Idli Rice) or Rice Rava-2 ½ cup (200 or 250 grams)

Fenugreek Seed (Methi Dana)-1 tsp

Utensil you need:

Idli steaming pan

Method:

• Wash & Soak Dal along with fenugreek seed 2-5 hours.

• The same way wash and soak rice or rice rava for 2-5 hours.

• Grind dal and rice coarsely in blender or batter grinder.

• If you are using rice rava then wash and soak the rava and remove water completely, mix it with grinded dal.

• Mix the batter along with salt.

• Keep it for 8-24 hours for fermenting.

• Take idli steaming pan grease it with little oil.

• Put 1 or 1 ½ tbs batter in the each whole of steaming pan.

• Boil water in steaming bowl or pressure cooker and place idli frame in this.

• Cook it in medium flame for 10-15 minutes

• Serve it with any chutney and samber, you like



Calorie Counter

One medium size of idli contains 50 calorie approximately.

Makai Masala(Corn Masala)Curry

Dubai

Today I will give you a North Indian recipe which is very popular in North West of India. So let’s start with it.

Makai Masala(Corn Masala) Curry

Preparation time: 15 minutes

Cooking time: 20 minutes

Serving: 4 persons

Ingredients

Sweet/frozen Corn- 1 ½ cup (boiled)

Curd- 1/4 cup

Onion-1 (finely chopped)

Ginger garlic paste-1tsp

Salt-as per taste

Turmeric powder-1/2 tsp

Chili Powder-1 tsp

Tomato -1(cut in cube size)

Cumin Seed-1/2 tsp

Garam Masala Powder-1/2 tsp

Oil-1tsp

Coriander leaves-for garnishing

Method

• Heat oil in pan and put cumin seed in that.

• Once the cumin seed changes its color add onion into that and fry till it turn golden brown color.

• Then add ginger garlic paste and put turmeric and chili powder into that.

• Fry it till oil starts coming from masala.

• Then add curd into this and keep stirring this till the masala becomes like thick paste.

• Then add tomato, corn and salt into this and fry for another a minute.

• Then add ½ cup water and allow it to boil till you reach the desired thickness of gravy.

• Add garam masala into this.

• Put off flame and garnish with coriander leaves and serve hot with roti or pulkha.

Flat Beans Curry with Dal curry powder

I had promised that I will give you some of recipes with dal curry powder which I have posted on December 16,2009.So here it is:-

Flat Beans Curry with Dal curry powder


Preparation time: 10 minutes

Cooking time: 10 minutes

Serving: 2 persons

Ingredients

Flat Beans-250 gms (chopped finely)

Dal curry powder-4 tbs

Mustard Seed (Rai Dana)-1/2 tsp

Broken Black gram dal (Urad Dal)-1/2 tsp

Curry leaves (curry patta)-4-5

Oil-1 tsp

Asafetida powder-a pinch

Salt-as per taste

Method:

• Take a pan and heat oil in this.

• Put mustard seed and broken black gram dal in that and allow mustard seed to crack.

• Then put curry leaves and asafetida in that.

• Add flat beans and salt into this.

• Cook till it becomes tender.

• Then put Dal curry powder in the vegetable and cook for a minute.

• Serve with rice, dal and chutney.

Vegetable Cutlet

December 26,2009                                                                      Dubai

Today I was thinking to make something new but what??


Then I saw there was some brown bread left out at home and no one was showing interest to eat it. So, thought of making something from it without wasting it. So I have tried this recipe:

Vegetable Cutlet

Preparation time: 20 minutes

Cooking time: 15 minutes

Serving: 4 persons

Ingredients

Potato: 2 in medium size (boiled and mashed)

Peas (Mutter ke Dane)-1/4 cup (boiled and mashed)

Onion-1 (finely chopped)

Brown bread slice-6(soaked in water for a minute)

Green chilies-(3 finely chopped)

Salt-as per taste

Gram Masala Powder-1/2 tsp

Red Chili powder-1/2 tsp

Dry Mango Powder-1 tsp

Bread crumbs-1/2 cup

Corn flour -3tsp

Oil-as required

Method:

• Take a bowl and mix potato, peas, onion, green chilies, gram masala powder, chilli powder and dry mango powder.

• Take off the bread slice from water and squeeze it properly by pressing between hands and add it to potato mixture.

• Add salt in to this as per your taste.

• Meanwhile take a small bowl put corn flour in that and add little water into this to make a thin liquid .

• Now take a small portion of potato mixture and make it like a lemon size ball and press it to give a shape of cutlet then put it with corn flour liquid.

• Then put the cutlet in bread crumbs and coat it with it.

• Heat a nonstick pan and place cutlet on that.

• Put little oil in that and roast it till the both side of cutlet turn golden brown color.

• Even you can deep fry the cutlet in oil.

• Serve hot with chutney and sauce.

Tips

• This is very useful and healthy recipe for kids who don’t like eating bread.

• If you want you can add boiled and mashed vegetable also in this like beans, carrot beetroot.

• If you don’t have bread crumbs then roast the bread in microwave and powder it by hand or in grinder.

Methi Dal

December 25, 2009 Dubai

Hi All

Merry Christmas to everyone. So here is today’s one simple recipe:

Methi Dal

Preparation time: 10 minutes

Cooking time: 10 minutes

Serving: 4 persons

Ingredients

Red Gram Dal (Toor Dal)-1 1/2cup (washed and soaked)

Fenugreek leaves (Methi ke patte)-2 bunches (washed and chopped)

Tomato-2 (finely chopped)

Onion-1(finely chopped)

Green Chilies-2 (Finely chopped)

Turmeric Powder-1/2 tsp

Salt-as per taste

Mustard Seed (Rai dana)-1/2 tsp

Cumin Seeds (Jeera)-1/2 tsp

Dry Red Chilies-2

Oil-1 tsp

Method

• Cook the soaked dal in pressure cooker with turmeric powder for 5 minutes.

• Then take a pan and heat oil in this.

• Put mustard and cumin seed and allow it to crack.

• Then put red chilies, onion and green chilies till onion turns golden brown color.

• After onion is fried then put fenugreek leaves (methi ke patte) and fry for a minutes.

• Then add tomatoes in this and put salt along with this.

• After tomatoes are cooked add dal into this.

• Boil the dal for 2 minutes and serve hot with roti or rice.



Calorie Count

One bowl of methi dal contains nearly 150-160 calories.

Tips

• If you don’t have fresh fenugreek leaves (methi ke patte) you can use kasuri methi.Only if you have to do that soak kasuri methi in warm water and add into dal with the same procedure.

South India's magic dish-Dosa

December 24, 2009 Dubai

Hi All

The very famous South Indian breakfast, dosa, is very popular in whole over world. I was shocked when I saw the Arabian crowd eating dosa at Indian hotels in Dubai. So let me tell you the recipe of this crazy item:

DOSA

Preparation time: Overnight

Cooking time: 5 minutes

Serving: 8 persons

Ingredients

Black Gram Dal (Urad Dal):1 cup

Par Boiled Rice: 3 cup

Fenugreek seed (methi dana):1tsp

Salt: as per taste

Gingely Oil: as required

Water: as required

Method

• Wash and Soak Black gram dal and rice along with fenugreek seed for 3-4 hours.

• Then grind all these to a fine paste like cream by adding sufficient water into it.

• Add salt into this.

• Leave this batter for 8-24 hours for yeast formation.

• Before preparing dosa mix the batter once again.

• Meanwhile heat a tava or non stick pan and grease it with a drop of oil.

• Take a ladleful of batter and spread like a thin circle on tava.

• You can put few drops of oil on the edges of dosa to make it crispier.

• Serve hot with samber and chutney.

Calorie Count

One dosa contains approximately 140 calorie.

Tips

• The yeast formation of batter depends upon the outside climate. If its summer then you can prepare your dosa after 8 hours itself and if its winter then might you have to wait till 24 hours.

• If you want to cut down calories of dosa then don’t put oil in this and prepare in non stick tava or pan.

• Greasing the tava with a drop of oil will be easier with a cut potato or egg plant (baigan).

Tomato Samber

Tomato Samber

Preparation time: 5 minutes

Cooking time: 10 minutes

Serving: 4 persons

Ingredients

Red Gram Dal (Toor Dal)-1 cup (Washed and soaked for ½an hour)

Tomato-4 medium in size

Oil-1/2 tsp

Salt-as per taste

Turmeric Powder-1/2tsp

Mustard seeds (Rai Dana)-1/2 tsp

Dry red chilies-2

Broken black gram dal (Urad dal)-1/2tsp

Green chillies-2

Fenugreek seeds-1/4 tsp

Asafetida (Hing)-a pinch

Samber powder-4 spoon

Curry leaves (curry patta)-for seasoning

Method:

• Cook the soaked dal in pressure cooker for 5 minutes with turmeric powder.

• Grind the tomato in mixer and make it puree.

• Meanwhile heat a pan and put oil.

• Add mustard seed, fenugreek seed, dry red chillies, green chilies, curry leaves, asafetida for seasoning in oil and wait mustard to get crack.

• Then add tomato puree in this and allow it to boil for a min.

• Put Samber powder in this and cook till the tomato leaves its raw smell.

• Mashed the cooked dal. Put salt in this.

• Then add it to tomato puree and cook for another 5 minutes.

• Serve with hot rice, dosa, idli or anything whatever you like.

Calorie Count

One bowl of samber contains approximately 130 calorie.

Lauki ke kofte palak ke sath

December 23, 2009 Dubai


Today I will give you recipe of bottle guard kofte in palak gravy. I had this dish once in a wedding when I was studying in my school. The taste I could not forget at all. Today I have tried it and it came out really very well. So here are recipes for it:



Lauki ke kofte palak ke sath ( Bottle Guard kofte in the gravy of spinach))

Preparation time: 5 minutes

Cooking time: 15minutes

Serving: 4 persons

Ingredients

Spinach leaves (Palak)-2 bunches

Bottle guard (Lauki)-1 medium in size

Bengal gram flour (Besan)-6 tbs

Onion-2 medium (Chopped)

Ginger garlic paste-1tbs

Green chilies-2-3 (Chopped)

Coriander leaves-2 tbs (Chopped)

Tomato Puree-1/2 cup

Salt-as per taste

Turmeric powder-1/2 tsp

Chili powder-2 tsp (as per taste)

Gram masala powder-1/2 tsp

Butter-2 tbs

Sugar-1/2 tsp

Oil-as required (for frying kofte)

Cream-1 tsp for decorating



Method:

• Wash the bottle guard and pill it.

• After pilling it, grate the bottle guard, and squeeze it for removing the whole water from it completely.

• Put gram flour in bottle guard along with salt, green chilies and coriander leaves. Mix it well .The mixture should be appropriate for making kofte. You can adjust the thickness by adding or reducing the gram flour.

• Meanwhile heat oil in a pan and fry this kofte in very low flame. Remember kofte should not get burned.

• Wash the spinach leaves properly. Boil water in thick wide bottom pan.

• Once water start getting boil add the spinach leaves in this and cover the pan with lead. Remove it from flame.

• Remove the spinach on a plate and allow it cool down. Then grind it with ½ spoon of sugar.

• Now in a pan heat butter and put ginger garlic paste into it. Fry it for 2 minutes.

• Then add onion in this and fry till it turn golden brown color.

• Once onion turned brown in color add tomato puree along with all masala i.e, turmeric powder,chilli powder,gram masala powder and salt.

• Fry it well till butter start coming out from masala then add spinach puree in this.

• Keep stirring it properly so it should not get burned.

• After 5 minutes add kofte ball in this and cook till it get thicken like gravy.

Mung Dal

Green Gram Dal (Mung Dal)


Preparation time: 5 minutes

Cooking time: 20minutes

Serving: 4 persons

Ingredients

Green Gram Dal(Mung Dal)-1 cup

Turmeric Powder-1/2 tsp

Salt- as per taste

Onion-1 medium size (Chopped)

Green Chilies-2 (Chopped)

Tomao-1(Chopped)

Dry red chilies-2

Mustard Seed (Rai dana)-1/2 tsp

Cumin Seed (Jeera)-1/2 tsp

Asafetida Powder (Hing)-a pinch

Refined oil-1 tsp

Coriander (Dhania) Powder-1tsp

Coriander leaves for garnishing.

Method

 Here are two options for you to cook this dal. First option is, roast slightly the green gram dal, the second option, raw cooking, Any of these option you can try it .

 Wash and soak the roasted or raw green gram dal for half an hour.

 Take a wide mouth vessel and put the soaked dal and enough water into it.

 Put this on gas and wait till the boils start coming in this.

 After boil comes, add turmeric powder in this. Allow it to cook completely then add salt,coriander powder and tomato in this.

 Take it off from gas flame and season it with the same method as red gram dal.



One bowl dal i.e, 150 ml contains approximately 100 to 105 calories.

Red Gram Dal

December 22, 2009 Dubai


Today I will give you recipes for dal which you can prepare for your daily routine food. There are basically two variety of dal which you can prepare quickly, one is Red Gram dal (Toor Dal) and the other one is Green Gram dal ( Mung Dal).I will tell you how to prepare both of these. So here are recipes for it:



Red Gram Dal (Toor Dal)

Preparation time: 5 minutes

Cooking time: 15minutes

Serving: 4 persons

Ingredients

Red Gram Dal-1 cup

Turmeric Powder-1/2 tsp

Salt- as per taste

Onion-1 medium size (Chopped)

Green Chilies-2 (Chopped)

Dry red chilies-2

Mustard Seed (Rai dana)-1/2 tsp

Cumin Seed (Jeera)-1/2 tsp

Asafetida Powder (Hing)-a pinch

Refined oil-1 tsp

Coriander leaves for garnishing.

Method

• Wash and soak the dal for ½ an hour.

• After ½ an hour, cook the dal in pressure cooker,by adding salt and turmeric powder, for 10 minutes.

• Then heat oil in a pan.

• Add mustard seeds, cumin seeds into it and allow them to crack.

• Then add red chilies, green chilies onion and asafetida and fry them well till onion becomes light pinkish in color.

• Add this seasoning to dal and garnish with coriander leaves and serve with rice or roti.

One bowl dal i.e, 150 ml contains approximately 130 to 135 calories.

Tips

• Always wash the dal and soaked it before cooking since this method takes lesser time for cooking.

• Don throw the soaked water of dal since the water contains lot of protein and minerels, so cook the dal with soaked water itself.

• While cooking dal in pressure cooker you can put a drop of gingly oil into it this also helps dal to cook faster.

• You can add a tomato also while seasoning the dal .For this when onion turns to pinkish in color add cut tomato and fry it for 2 min .Add this seasoning to dal for making it tastier.

Roti

Roti


Preparation time:10 minutes

Cooking time: 10minutes

Serving: 4 persons

Ingredients:

Wheat Flour: 2 cups

Salt: as per taste

Water: as required



Method:

• In a wide bowl mix wheat flour and salt.

• Put little little water in flour and make very soft dough from it.

• Once the dough is done it will not stick in your hand and, that is the symptom that, dough is ready for making nice healthy roties.

• Keep it for half an hour by covering a wet cloth.

• After half an hour knead the dough again and make equal size of balls from it.

• Roll the balls in 15 centimeter diameter by dusting flour on it.

• Mean while, heat a tava at flame gently dust off the excess flour and place roti on it. Cook both side of roti and put on flame by the help of chimata.

• Make all roties in same procedure.

One roti of 20 grams contains approximately 40 calorie.

Tips

• If you are travelling long way and you want to carry roties along with you for 3-4 days then you can use milk instead of water for making smooth dough. It helps you to make roties more soft and also it stays for 3-4 days.

• If you want to reduce salt intake in your food then you can avoid putting salt in dough.

Rice

December 21, 2009 Dubai


Hi All

This week I will give you some basic recipes which we prepare in our routine life. So if you think about lunch or dinner today what will come in your mind rice, roti,dal aur kuch sabzi etc.So here we go:

Rice

Preparation time: 5 minutes

Cooking time: 10minutes

Serving: 2 persons

Ingredients:

Any Raw rice or Basmathi rice:2 cup or 200 gms

Water:4 cups or as required

Method

Here I will give you two method of cooking rice.

Method I

• Wash rice and soak for ½ an hour.

• Then put rice in cooker along with 4 cup water.

• Cook for 5 minutes in medium flame. That’s all we done.

Method II

• Some people don’t like rice cooked in cooker particularly East Indian people.

• In that case take heavy bottom pan in which you can cook 2 cup rice

• Put nearly 6-7 cup of water in it and boil it.

• Once waters gets boil then put soaked rice into it and allow it to get cook properly but keep stirring it again and again.

• Once rice is cooked then filter it in rice filter or put lead on pan and remove the excess water (kanji) from it.



200 grams cooked rice contain approximately 643 calorie.



Tips

• You can put 2-3 drops of refined oil in rice while cooking in cooker it help rice to cook fast.

• You can put a pinch of salt also it will make rice tastier.

• When you cook rice in open pan, you can reduce calorie count in your rice intake since the excess water (kanji) will be removed and extra carbohydrate will be reduced.

• Open pan cooking is very suitable for preparing fried rice and some variety rice like lemon rice, coconut rice etc.

Apple Kheer

December 19 ,2009 Dubai

Hi All
Aaj kuch metha ho jaye????I made today Apple kheer.Wanna try it here is recipe for it:

Apple Kheer

Preparation time: 10 minutes
Cooking time: 35 minutes
Serving:6 persons

Ingredients :

Milk-1 litre
Condensed Milk-1/2 cup
Sugar or Sugar free-1 cup (to reduce calorie count or for diabetic patient)
Apple-2 medium size
Saffron-a pinch
Cardamom Powder:1/2 spoon
Dry fruits like cashew nut, rasine ,almonds,chironji etc. -1/2 cup(optional, can be avoided if u want to reduce calorie count)
Ghee-1tsp
Method
 Boil milk in a thick bottomed pan till it becomes half in its quantity.
 Then add condensed milk, saffron and cardamom powder and keep stirring for 5 minutes.
 Add sugar into it and mix well.
 When milk becomes thick then take apples and peril it.
 Grate the periled apple and fry it with ½ tsp ghee till it becomes soft.
 Put off flame for milk and add fried grated apple into that.
 Fry or roast the dry fruits and garnish the kheer.
 Serve hot or cold whatever you like.

Tips:
• Don’t grate the apple and keep it for long time or else it will turn to black in color.
• For kheer always take full cream milk, it will give very good taste to it.
• After you put sugar into boiling milk, keep the gas flame little high, for couple of minute,because sometime after putting sugar milk gets spoiled.

Calorie Count
Per serving counts approximately 350 calorie.

Bengal Gram (Channa Dal) Chutney

December 18, 2009 Dubai
I will give you today another chutney recipe today which can be used with dosa, idli or whatever you like. So here is recipe for it:

Bengal Gram (Channa Dal) Chutney

Preparation time: 10 minutes
Cooking time: 5 minutes
Serving: 4 persons

Ingredients:
Bengal Gram (Channa Dal): 1/2 cup
Dry red chilies: 8-10 or as per taste
Jeera: 1/2 spoon
Tamarind: a small lemon size
Coconut: 1/4 cup (optional, can be avoided if you want to reduce calorie count)
Oil: 1/2 tsp
Salt: As per taste

For Seasoning
Mustered seed:1/2 tsp
Broken Black gram(Urad Dal):1/2 tsp
Asafetida powder: a pinch
Curry leaves: 5-6

Method:
• Soak the tamarind in enough water and take pulp of it after 25-20 minutes.
• Heat oil in a pan and fry Bengal gram (channa dal), chilies till the nice roast smell reaches to your nose and also turns to little red in color.
• After this soak all these for 15 minutes in water.
• Then first grind coconut in mixer, if you are adding it to chutney or else you can directly put Bengal gram (channa dal) chilies and jeera in mixer and grind it with tamarind pulp.
• Add salt and grind it again for a minute.
• Water can be added as required.
• For Seasoning,add oil in frying pan and put mustered seed,broken black gram dal,curry leaves and asafetida .
• Fry these all till the mustard seeds crack well and season the chutney.
• Serve with dosa, idli,appam, uttaapam or whatever you like.

Dal Curry Powder

Hi Everyone
Today I will give you a powder recipe which will help you to make all dry sabji ,like lauki began, beans,cluster beans etc, whatever you like, more testier .I will also post some of recipe using this powder very soon.
Dal Curry Powder

Preparation time:10 minutes
Cooking time:5 minutes

Ingredients :

Channa (Bengal gram) dal: 2 cup
Urad (Black gram)dal: 1 cup
Dry red chillies: 1/2 cup or required as per taste
Dhania seed: 1/4 cup
Jeera: 2 tsp
Asafetida: 1/2 tsp
Oil: 1 tsp
Method:
 Put a kadai on flame and heat 1 tsp oil in that.
 Then put channa dal in it and roste it for 2 min in low flame.
 Then along with channa dal put urad dal dry red chilli and dhania and roast it well till the nice roast smell is coming from it.
 Then place all these things to a plate and let it get cool down.
 Put jeera and asafetida in the dal.
 Grind all this in mixer till it becomes granular powder
 Store it in air tight jar.
 This powder can be used for any dry curry; it gives very nice flavor to curry.






Tips:Put nearly 3-4 spoon dal curry powder after the vegetable is cooked and fry it for a minute and remove it from flame.It gives very nice flavor to dry curry.

Pav Bhaji

December 15 2009 Dubai
Hi All
I would like to share my experience of pav bhaji with you all what I had in Hyderabad.There was a shop near MG road and we used to eat pav bhaji very frequently there and believe me I haven’t had like that pav bhaji in my life time anywhere.
After I left Hyderabad we always use to remember that taste. So one day I decided to make it my own and you know what I was wonder when my husband told that, the taste is exact like that pav bhaji what, we used to eat in Hyderabad. So here is my recipe for all of you try it.




Pav Bhaji


For Bhaji

Preparation Time:15-20 minutes
Cooking time:-20-25 minutes
Serving: 4 persons

Ingredients :
Potato: 6 medium
Cauliflower: 2 cup
Peas: 1/2 cup
Capsicum: 1/2 cup finely chopped
Onion: 3 medium in size finely chopped
Ginger garlic paste : 3 tsp
Tamoto Puree: 1 cup
Green chilli: 5-6 finely chopped
Oil or butter: 1 tbs
Chilli powder : 2tsp
Gram Masala Powder: 1 tsp
Turmeric powder: 1/2 tsp
Pav Bhaji masala: 3-4 tsp or as required
Salt: as per taste
For garnish:
Coriender Leaves and little butter


Method:
 Boil the potatos in cooker with their jackets and mashed it.
 The same way boil the cauliflower and peas with minium water in cooker and mashed it after removing excess water if any.You can use the remain water for bhaji later
 In a kadai put oil and let it heat,then put ginger garlic paste into it and fry for 2 min.
 After that put chopped onion into it and fry till the nice masala smell strat coming from it.
 Put tomato puree green chillies and chopped capsicum along with all masala.
 Fry for 5 min till the raw smell of masala and tomato goes off.
 Add all boiled vegetable along with salt and mashed very well like puree. You can use the remain water of boiled vegetable to make it like bhaji here.


For Pav

Preparation Time: 5minutes
Cooking time: 5 minutes
Serving: 4 persons
Ingredients :

Pav /bun /wheat bread - 6-10 as required
Butter- 2tsp

Method
 Heat a tava and put little butter on it
 Roast the pav with butter and serve it.

Spicy Dal

Spicy Dal

Preparation Time:10-15 minutes
Cooking time:-20 minutes
Serving: 4 persons

Ingredients :
Red Gram (Toor Da)l-100 gms
Bengal gram (Channa Da)l-25 gms
Green Peas-1/4 cup
Salt – as per taste
Turmeric Powder-1/2 tsp
Onion-2 medium in size
Ginger garlic paste-1 tbs
Tomato puree-1/2 cup
Green Chillies-2 finely chopped
Dry Red chillies-2
Asafetida- a pinch
Gram masala powder-1/2 tsp
Chilli powder- Itsp
Mustured seeds-1 tsp
Jeera-1 tsp
Oil-1 tsp

Method:
Pressure cook toor dal with sufficient water and turmeric powder and mash the dal, after it has been cooked. Heat the oil in a pan, add mustered seed,cumin seeds, dry red chillies and asafetida and fry till they pop up. Add the finely chopped onion into it and let it turn light pink in color then add onion garlic paste and tomato puree and all spices into it fry it well till the raw smell of masala goes. Then add dal with salt. Let it get boil for 5 mintues. Then remove it from flame and garnish with coriander leaves. Serve with roti parathas or rice whatever you like.

Calorie Count
One medium bowl of dal contains approximately 220 calorie.

Aloo Stuffed Methi parathas

December 14, 2009
Hi All,
I am in Dubai since two months and as we all know it’s generally hot over here. For the past couple of days it’s been drizzling and to all our relief there was some chillness by night. What could be a best dinner in such times???
Kichadi, Pakodas, parantas … Yes!hot parantas with dal and raita was my choice. Wanna know the recipe for a delicious dinner??? Here it is.


Aloo Stuffed Methi Paratha

Preparation Time: 25-30 mins
CookingT ime: 15-20 min
Serving: 4 persons

Ingredients:
Whole wheat flour- 3 cups
Methi leaves-1 1/2 cups
Potato boiled and mashed-2 cups
Gram masala- 1 tsp
Grated ginger-1 tsp
Jeera-1 tsp
Salt- as per your taste
Oil- as required

Method
Chop the methi leves and clean it with water very well
In a kadai put ½ tsp oil and fry all the methi leaves till it become tender. Then remove from heat and let it cool down. Put the leaves and little salt into flour and mix well with as required water to form a soft daugh.Keep it aside for half an hour.
Mix in gram masala powder, cumin seeds, and grated ginger salt to taste with mashed potato. Make sure the filling is lump free as it will be easier to stuff and roll the paratha without the filling oozing from the sides. Make equal lemon sized balls and keep them aside till needed.
For the Paratha:
Knead the dough again for a minute and make equal sized balls.
take a medium size of ball and make a shape a small bowl then place one aloo ball in the centre. Cover and seal the ends and roll it dusting flour on it if necessary, into ½ cm thick roties.
Mean while, heat a tava at flame gently dust off the excess flour and place Stuffed Paratha on hot tava and cook on both the sides till its cooked well. Apply little oil as required.
Serve hot with any curry and raitha as you like.

Calorie Count One paratha contains approximately 270 calorie.

Tips:
1. If you don’t like raw jeera putting in potato mixture you can put roast jeera powder into it .
2. After boiling potato let them cool down then mashed it.If you do like this then the mixture will not come out of paratha .
3. if you want paraths little spicy then u can add green chilli paste into it.

Passion for food !!

"The easiest way to a man's heart is thrugh his stomach" has proven itself in many walks of life. Be it business meetings or family gettogether, food, drinks, sweets are part and parcel of our lives. I have grown loving this part. The fun for me lies in preparing the best food that tickles all taste buds and satisfies your heart. In my blog I shall keep posting numerous recepies that I have learnt, cooked and enjoyed over time. Being an Indian, my scope shall be predominantly on Indian food, covering North, south and East Indian dishes. I would welcome every food maniac, and kitchen kings and queens to share their views, recepies in to our cyber kitchen. lets put our apron on !!!null