Monday, April 29, 2013

Dal Makhani

Serving: 4


Black Whole Urad Dal : 1/2 cup
Moong whole / Hesarkaalu: 1/4 cup
Dal Moth / Matikekalu: 1/4 cup
Rajma: 1/4 cup
Whole Masoor Dal: 1/4 cup
Onion: 1
Tomato Puree: 1/4 cup
Chopped Coriander: 4 tsp
Turmeric powder: 1 pinch
Garlic: 2
Sour Cream : 1tsp
Daniya Powder : 1/2tsp
Jeera Powder: 1/2tsp

Mustard seeds:1/2 tsp
Jeera: 1/2 tsp
Curry leaves: 6
Red Chillies: 2
Oil: 2 tbs

Soak Moong / Hesarkaalu, Black Whole Urad Dal, Dal Moth / Matikekalu, Rajma, Whole Masoor Dal for 6 to 8 hours.  Pressure cook Dals with 2 to 3 cups of water.
In a pan heat oil and add all seasoning ingredients, when mustard seeds stops splutter add finely chopped onion, garlic and fry for few min now add cooked Dals, salt, tomato pure, sour cream, chili powder, Daniya Jeera powder and little water if required and cook until Dal boils for few minutes.

Garnish curry with chopped coriander leaves

Capsicum Rice

Serving: 4

Red, Yellow, Green Capsicum: one of each color
Sona Masoori Rice: 2 cup
Garlic: 6 to 8

Masala Powder:
Channa dal: 1tsp
Dhaniya: 1tsp
Jeera: 1/2tsp
Red chilies: 2
Peanut:  1/4cup

Mustard seeds:1/2 tsp
Jeera: 1/2 tsp
Curry leaves: 6
Ashifotida: one pinch
Oil: 4 tbs


Take a pan and dry fry Channa daldhaniya, red chilies, jeera, Peanut separately without oil and  Make powder.

Pressure cook rice with 4 cups of water and Let it cool for a while.
Cut capsicum and garlic into length wise.
Prepare seasoning using seasoning ingredients when mustard seeds starts spluttering  add Capsicum, Garlic and keep frying until capsicum gets soft,  add ground powder and fry for a minute now  turn off the flame.  Add cooked Rice and salt to the Capsicum fry and mix well.

Transfer the rice to a serving dish and garnish with chopped coriander.

Friday, April 26, 2013

Drumstick/ Nuggekai Potato Curry

Drumstick / Nuggekai - 2 cup
Potato - 1
Chopped Tomato - 1/2 cup
Roasted Peanut Powder- 2tsp
Coconut Powder - 2tsp
Sambar Powder -1/2 tsp
Turmeric Powder - 1/4tsp
Tamarind pulp - 2tsp
Chopped coriander - 1tbs
Jagary - 1tsp

Mustard seeds:1/2 tsp
Cumin / Jeera: 1/2 tsp
Curry leaves: 6
Red Chillies: 2
Oil: 2 tbs

Prepare seasoning, when mustard seeds starts spluttering add Chopped Drumstick/ Nuggekai, Chopped Potato and fry for 2 to 3 min then add one cup water, tamarind paste, turmaric, sambar powder and jagary,  cook until Drumstick/ Nuggekai and Potato gets soft then add Peanut Powder, Coconut Powder and cook for 2 to 3 minutes.

Garnish with chopped coriander.

Serve hot with Chapathi / Rice

Indian Blackeye Bean Salad

Blackeye Beans - 1lb(Frozen)
Chopped Onion - 1/4cup(optional)
Finely Chopped Cucumber -1/4cup
Grated carrot - 5tbs
Chopped Tomatoes -1/4cup
Chopped coriander - 1/4cup
Chat Masala - 1/2tsp
Chili powder - 1/4tsp

Lemon - 1
Salt to taste

Microwave frozen Blackeye Beans for 4 to 5 min,  if its not soft then you can microwave it for few more minutes,  let the Beans gets cool to room temperature.  Add Chopped Onion, Finely Chopped Cucumber, Grated carrot, Chopped Tomatoes, Chat Masala, Chili powder, salt and Squeeze lemon to Blackeye Beans, mix these ingredients and transfer to a serving dish and garnish with Chopped coriander.

Tomato Raitha


Chopped Tomato - 1cup

Chopped Green chili = 1tsp
Finely Chopped Ginger - 1/4 tsp
Salt to taste
Curd/ yogurt - 1/2 cup

Mustard seeds:1/2 tsp
Jeera: 1/2 tsp
Curry leaves: 6
Urad Dal - 1/2tsp
Chana Dal - 1/2tsp
Oil: 2 tsp

Prepare seasoning add Ginger and green chilies, when they get soft add Tomato and salt fry until it become tender and all the excess water evaporates. let it cool for a while.
Beat yogurt until smooth then add Tomato.

Serve with Rice / Chapathi.

Monday, April 8, 2013

Brown Rice Dosa


Brown rice: 2 cup
White Rice: 1 cup
Idli Rice: 1 cup
Urad dal: 1 cup
Chana dal: 2tsp
Methi seed / Fenugric seed: 1/2 tsp
Beaten rice / puffed rice: 1/2 cup
Soy bean - 2tsp(Optional)

Salt: According to taste
Baking Soda: 1/8tsp(Optional)

Optional Ingredients:
(for extra crispness and nice color)
Rice flour: 2tsp
Maida / All purpose flour: 2tsp
Oil: 1tsp
Sugar: 1/2 tsp

Soak all the ingredients for 4 to 5 hours except Beaten rice. And soak Beaten rice just before grinding. Grind all the ingredients, add soaked beaten rice at last.

keep the batter in a warm place to get ferment for overnight.

Just before preparing Dosa add salt, Baking soda and also optional Ingredients.

Heat pan or griddle with little ghee or oil.
Spread the mix on pan in circular motion to make thin Dosa and cook both the side.

Dosa can be served with Coconut chutney / peanut chutney / onion chutney ( for the reciepe refer my Chutney section).