Dal Tadka

This dal is a very easy to make, healthy, rich, creamy, restaurant style and delicious.If you have to whip up something quick and tasty, this recipe will be very handy for you.

I have made this many times at home and family has always enjoyed this dish:)

  
Ingredients 

Moong dal ( green gram dal/ pasi paruppu) – 1 cup

Chana dal ( Bengal gram/ kadala paruppu)- 1/2 cup

Turmeric powder – 1/2 tsp

Kashmiri red chilli powder- 1/2 tsp

Green chilies – 2 

Garlic – 3-4 cloves

Onion – 1 

Tomato – 2

Ginger – 1/2 inch

Ghee – 1 tsp

Mustard – 1/2 tsp

Cumin seeds – 1 tsp

Red chillies – 2-3

Hing ( asafoetida/ perungayam) – 1/4th tsp

Salt to taste

Butter – 2 tsps

Chopped coriander leaves – 2 tbsps 

Method

Wash and soak both the dals together for 30 mins- 1 hr.

Peel, wash and chop onion finely.

Wash and chop tomatoes finely.

Wash and slit the green chillies.

Drain the water completely, add 2 cups of fresh water, turmeric powder, green chillies , ginger and garlic. Pressure cook for 2-3 whistles. Let the steam subside. Remove the green chilies and whisk the dal well to mash it. Keep it aside. 

  
Heat the ghee in a pan. Add mustard. When it starts spluttering, add cumin seeds,red chillies and hing. Sauté for few seconds and add the chopped onions. Sauté till it turns pink. Add the chopped tomatoes, Kashmiri red chilli powder and salt to taste. Sauté till the tomatoes become soft.

  
Add this to the cooked dal. Also add butter and 1/2 cup water and mix well. Check for the seasonings. Let the dal simmer for few mins.

Garnish with chopped coriander leaves and serve hot with roti/ rice:)

   
 

Dahi Bhindi

Yogurt is known as dahi in Hindi and thair in Tamil and Lady’s finger( okra) is known as bhindi in Hindi and vendakai in Tamil.
I remember seeing this dahi bhindi recipe long back in a TV show. I came across this recipe again yesterday when I saw looking through my recipe note book.

I haven’t made this for a long time. It’s slightly different from the regular bhindi fry. The spices instead of being added directly, is mixed with dahi and then added. The dahi gives a very subtle sour flavour and richness to the bhindi. 

It came out really well and everyone at home really loved it:)

  

Ingredients

Bhindi ( lady’s finger/ vendakai) – 1/2 kg

Dry mango powder( amchur) – 1/2 tsp

Onion – 2 medium sized

Oil – 3 tbsps

Mustard – 1 tsp

Fennel seeds ( saunf/ sombu) – 1 tsp

Fenugreek seeds ( methi/ vendayam) – 1/2 tsp

Yogurt – 1/4th cup

Coriander powder ( dhania powder) – 2 tsps

Red chilli powder- 1 tsp

Turmeric powder- 1/2 tsp

Salt to taste.

Method

Wash and cut bhindi into 1- 11/2 inch pieces and let it dry for sometime.

Peel, wash and slice onions.

Heat 2 tbsps oil in a pan. Add the chopped bhindi, salt to taste and dry mango powder.

Mix well and cook till the bhindi turns dark and crisp.

  
Heat the remaining oil in another pan. Add mustard. When it starts spluttering, add fennel seeds and fenugreek seeds. Sauté for few seconds and then add the sliced onions.

Sauté till the onions turn slightly golden.

Mix the yogurt, turmeric powder, coriander powder, red chilli powder and little salt. Beat well so that there are no lumps.

Add this yogurt mixture to the onions. Sauté till the oil starts separating from the masala.

  
Mix this with the crisp bhindi and sauté on a high flame for few mins.

Serve hot with roti / rice and dal.

  

Quick Paneer Makhani

My kids are very fond of paneer and I make paneer makhani quite often at home.
I came across this Tarla Dalal’s recipe yesterday. It was so interesting and easy that I couldn’t wait to try the recipe. I have made very few changes in the quantity of ingredients used to suit my requirement.

I was very very happy with the results. It was indeed done very quickly and it was really rich, creamy and absolutely yummy:)

  
Ingredients

Paneer – 200 gms

 Ready made tomato purée – 3/4th cup

Milk – 1+1/4th cup

Kasoori methi – 1 tsp

Salt to taste 

Sugar – 1/2 tsp

Butter – 1 tbsp

Turmeric powder – 1/2 tsp

Red chilli powder – 1 tsp

To be ground to a paste

————————————–

Onion – 1 ( medium size)

Garlic – 4/5 cloves

Ginger – 1 inch

For garnish

Fresh cream – 1 tbsp

Kasoori methi – 1/2 tsp
Method

Peel, wash and chop onion, garlic and ginger. Grind everything to a smooth paste.

Cut paneer into cubes.

Heat the butter in a pan. 

Add the onion, ginger and garlic paste and sauté till the raw smell goes away.

Now add the tomato purée, turmeric powder and red chilli powder. Mix well and sauté till the oil starts floating.

 

 Reduce the flame. Add salt to taste, sugar and Kasoori methi and mix well.

Add the paneer cubes and milk. Mix well. Check for the seasonings. Cover the pan with a lid and simmer for few mins.

  
Garnish with beaten fresh cream and Kasoori methi and serve hot with roti/ rice:)

   
 

Moringa Leaves Pulao

Moringa leaves is commonly known as drumstick leaves. 
Drumstick leaves are very rich in iron, calcium and potassium. It’s is highly recommended as a diet supplement for people suffering from iron deficiency anaemia.

The power of reducing the sugar level in the blood is possessed by drumstick leaves.

Hair loss, grey hair, tiredness, eye related diseases are the symptoms of body heat. These symptoms are controlled and helps to get strong and healthy hair, if drumstick leaves are added. The juice of drumstick leaves reduces body heat.

The side effects caused by tablets are efficiently prevented when a person intake drumstick leaves in their food. The swelling in hand and legs are prevented. Constipation is prevented with the help of these leaves.

This is my mom’s recipe. Last week I had gone to my parents house and my mom very eagerly asked me to taste this rice. It tasted really awesome.

When she told me that that it was drumstick leaves rice, I was quite impressed. 

 I took the recipe from her( it’s her own recipe), made some changes to suit my family’s requirements:) 

It has really come out well. And I was very happy that my kids enjoyed it too:)

  
Ingredients 

Basmati rice – 1 cup

Moringa leaves – 2 cups

Onions – 2

Oil – 1 tsp

Cumin seeds – 1 tsp

Butter – 1 tbsp

Cumin powder( jeera) – 2 tsps

Pepper powder- 1 tsp

Dry mango powder ( amchur) – 1/2 tsp

Garam masala powder- 1/2 tsp 

Chopped coriander leaves – 1 tbsp

Salt to taste

Methods

Wash and soak basmati rice for 15-20 mins.

Drain and keep it aside.

Wash the Moringa leaves well. 

Heat a pan. Add 1/4th cup water and the washed leaves. Cook till the leaves becomes soft and dry.

Peel and wash the onions. Chop one onion finely and slice the other one thinly.

Heat butter in a pan. Add cumin seeds. When it start spluttering, add the chopped onions. Sauté till it turns pink. Add the drained basmati rice and the cooked Moringa leaves. Mix well and sauté for few seconds.

Now,add the cumin powder, pepper powder, dry mango powder, garam masala powder and salt to taste. Mix well and sauté for few mins. 

 

Add 2 cups of water, mix well and check for seasonings. When the water starts boiling, reduce the flame, close the pan with a lid and cook till rice becomes soft and dry. Once cooked, fluff the rice gently and keep it closed.

 

 Heat oil in a pan. Add the sliced onions and very little salt and sauté till the onions turn golden brown.

Garnish rice with browned onions and chopped coriander leaves and serve hot with dal / raita.

   
 

Pepper Paneer and Peas Rice

Today, I was not in a mood to do any elaborate cooking. Usually sunday lunch menu at home will be only traditional South Indian.

As I was feeling very lazy, I decided to make a one pot meal. I had paneer and some fresh peas. My husband asked me to make something mild without much masala.

So I made this pepper flavoured paneer and peas rice and served it with onion and pomegranate raita.

A simple, wholesome lunch for a lazy sunday afternoon:)

  
 
Ingredients

Basmati rice – 1 cup

Paneer – 200 gms

Boiled fresh peas – 1 cup

Onion – 2 medium sized

Butter – 1 tbsp

Cumin seeds ( jeera)-1 tsp

Oil – 1 tbsp

Pepper powder- 1-11/2 tsps

Cumin seeds powder ( jeera powder)- 2 tsps

Soya sauce – 1tsp

Vinegar – 1/2 tsp

Salt to taste

Method

Wash and soak basmati rice for 15-20 mins.

Peel, wash and slice onions.

Cut paneer into small cubes.

Heat butter in a pan. Add cumin seeds. When it starts spluttering, add the sliced onions. Sauté till the onions turn pale.

Drain the soaked rice completely and add to the onions. Sauté for few mins till the grains are well coated with butter.

Add 2 cups of water and salt to taste and mix well. When the water starts boiling, reduce the flame, close the pan with a lid and cook till rice becomes soft and dry.

Gently fluff the rice.

  
Heat another pan. Add a tbsp of oil. To the hot oil, add the paneer cubes and sauté for few mins. Then add the boiled peas, pepper powder, cumin powder and salt to taste. Mix well and sauté for few mins. 

Add soya sauce and vinegar and mix well.

  
Add this to the cooked rice, mix gently and sauté on a high flame for few mins.

  
Garnish with crushed pepper and serve hot with vegetable raita. I have served it with onion and pomegranate raita:)

   
 

Cucumber Barley and Pomegranate Chat

I had some cooked barley with me. I wanted to use that to make a soup. First I thought of using it as a garnish for cold cucumber soup. But finally ended up making this as light and a refreshing chat. 

Barley is very good for health and this is one interesting way to include in the day to day menu.

I was very happy with my creation and my family really loved it:)

  
Ingredients 

Cucumber -3 medium sized

Cooked barley – 3 tbsps

Pomegranate- 3 tbsps + little fur garnishing

Chopped coriander – 1 tbsp

Roasted jeera powder- 1/4th tsp

Red chilli powder- 1/4th tsp

Salt to taste
For the dressing

————————-

Yogurt – 3 tbsps

Oil- 1/4th tsp

Red chilli powder- 2 pinches

Jeera powder – 2 pinches

Sugar – 1/4th tsp

Chat masala powder- 1/4th tsp

Salt to taste

Chopped coriander leaves and pomegranate for garnishing.

Method

Wash, peel and cut the cucumber into big pieces. 

Scoop out the centre to make it as a cup and reserve the pulp and the seeds.

  
Chop the scooped out pulp. 

In a bowl, add the chopped pulp, barley, pomegranate ,chopped coriander leaves, red chilli powder, jeera powder and salt to taste and mix well.

Fill the the cucumber cups with this mixture.

  
To make the dressing

Beat the yogurt well. Add all the ingredients mentioned for the dressing and mix well.

  

To serve the chat

Arrange the stuffed cucumber cups in a serving tray, pour over the dressing, garnish with chopped coriander leaves and pomegranate and serve immediately:)

   
   

Cutlets Butter Masala

I had readymade paneer butter masala packet ( Eastern brand). It’s not the ready to eat variety, just a dry masala mix. I did not want to make the regular paneer butter masala with that. I wanted to do something very different. 
First I thought of using this masala as a marination for tikkas. But I didn’t find it very appealing as butter masala is generally mild.

Then I got this idea of making cutlets and use this masala powder to a make a creamy sauce.

Am so glad that I let my creativity take over because the result was awesome. The cutlets were truly melt in mouth and yummy and butter masala sauce was delicious. It had a very appetising aroma with a rich and creamy texture and was truly an beautiful icing on the cake. 

My family loved it and I hope you all would like it too:)

  
Ingredients

For the cutlets 

———————–

Potato – 1 (big)

Carrot – 1 ( big)

Fresh peas – 1 cup

Paneer – 100 gms

Maida ( all purpose flour) – 1 tbsp

Rice flour – 6 tbsps

Oil- 1 tbsp 

Cumin powder ( jeera)- 1 tsp

Red chilli powder – 1/2 tsp

Garam masala powder- 1/4th tsp

Dry mango powder( amchur)- 1/4th tsp

Salt to taste

Semolina ( rava) – 1/2 cup

Oil required for shallow frying 

For butter masala 

—————————–

Readymade paneer butter masala – 1

packet ( Eastern brand)

Milk – 3/4th cup

Tomato ketchup – 2 tbsps

Butter – 1 tbsp

Amul cheese cube – 1 

Chopped coriander leaves – 1 tbsp

Method 

To make the cutlets 

——————————–

Wash, peel and chop potato and carrot.

Pressure cook potato, carrot and peas till it’s cooked soft. Mash well.

Grate the paneer and add to the mashed vegetables. Add cumin powder, red chilli powder, garam masala, dry mango powder, maida, rice flour, oil and salt to taste.

Mix well and make a soft dough.

  
Grease your hands. Divide the dough into 12 portions. Shape them into cutlets, roll them on the semolina. Pat it well to spread the semolina uniformly and remove the excess.

  

 

 Shallow fry the cutlets till both sides turn golden.
   
 
To make the butter masala

——————————————-

Mix one packet of butter masala with milk. 

Mix well to ensure that there are no lumps.

  

Heat butter in a pan. Add the masala mixture and let it simmer well for 10-12 mins, till it becomes thick sauce. Add tomato ketchup, mix well and simmer for few mins.

Grate the amul cheese and add to the sauce.

  
Mix well till the cheese melts.

Garnish with chopped coriander leaves.

  
Serve the cutlets hot topped with the butter masala sauce:)

   
   

Kadai Vegetable Semiya

This is again one more new recipe that I created and tried in my kitchen. For the first time I used readymade kadai masala ( Eastern brand). I found it very convenient. The masala was mild and the flavour was good. 

Instead of making kadai vegetable and rotis, I decided to make one pot meal as I was in a hurry today. Since I always add lot of vegetables when I make semiya Upma, I was confident that this recipe will turn out well.

I was very happy that it did come out very well and everyone liked it home 🙂

  
Ingredients

Semiya ( vermicelli) – 11/4th cup

Chopped onion – 1/2 cup

Chopped tomato – 1/2 cup

Chopped carrot – 1/2 cup

Cauliflower – 1/2 cup

Potato – 1/2 cup

Yogurt – 1/2 cup

Kadai masala – 1 packet

Paneer – 100 gms cubed

Oil – 1 tbsp

Mustard – 1 tsp

Curry leaves – few

Method 

Dry roast Semiya very well, till it turns golfed red. 

Add boiling water ( add little salt) to the semiya till it gets immersed.

Let it rest for 10-15 mins. Drain the Semiya and wash it in running water and drain well. Keep it aside.

  
Mix the kadai masala and yogurt well. 

  
Heat oil in a pan. Add mustard. When it starts spluttering, add curry leaves. Sauté for few seconds and add chopped onions. 

Sauté till the onion turns pale. Add chopped carrots, cauliflower, potato and tomato. Sauté well. Reduce the flame. Close the pan and cook till the vegetables become soft. Add the masala and yogurt mixture, cubed paneer and 1/2 cup of water and salt to taste . Let it cook for few mins.

  

Now add the cooked semiya and mix well. Check for the seasonings. Cook for few mins till the semiya becomes dry. 

  
Garnish with chopped coriander and serve hot:)

   
 

Aam Achaar Chole Rice

Rice and chole is a very popular dish of Punjabi cuisine which my daughter is very fond of. For today’s school lunch I had made chole rice with a very unique twist. This is Tarla Dalal’s recipe. The unique ingredient used here is Aam achaar ( mango pickle).    

It tasted really different and yummy. Those who are fond of mango pickle will certainly like this recipe. My family liked it very much and I hope you all would like it too:)

  

Ingredients

Basmati rice- 11/4th cup

Chole ( chick peas/ kondakadalai) – 1 cup

Aam achaar ( mango pickle) – 2 tbsps 

Ghee- 1 tbsp

Onions – 2

Garlic – 5-6 cloves

Red chilli powder – 1/2 tsp

Turmeric powder – 1/4th tsp

Garam masala – 1/2 tsp

Mustard – 1 tsp

Onion seeds ( kalonji) – 1 tsp

Fenugreek seeds ( methi/ vendhayam) – 1 tsp

Fennel saunf/ sombu) – 1 tsp

Cumin seeds ( jeera) – 1/2 tsp

Cardamom – 3-4

Asafoetida ( hing/ Perungayam) – 1/4th tsp

Salt to taste

Chopped coriander leaves – 2 tbsps 

Methods

Wash and soak chole over night or 8/10 hours.

Drain the water, add fresh water and little salt and pressure cook for 5-6 whistles. It should be cooked soft but should not become mushy.

Drain and keep the Chole aside. Reserve the drained water.

Wash and soak rice for 15-20 mins. Drain and keep it aside.

Peel, wash and slice onions.

Wash, crush and chop garlic.

Grind the aam achaar ( pickle) to a paste.

  
Heat ghee in a heavy bottom pan.

Add mustard. When it starts spluttering, add onion seeds, fennel, fenugreek, cumin and hing. Sauté for few seconds and then add garlic.

Sauté for a min and add sliced onions. Sauté till the onion turns pale and add the ground pickle paste, turmeric powder, red chilli powder and garam masala powder.

Sauté till oil starts floating. 

Now add the rice and cooked chole and sauté for a min. 

  
To the reserved water add little more fresh water to make it 21/2 cups of water and add it to the rice. Add salt to taste and mix well. When the water starts boiling, reduce the flame, close the pan with a lid and cook till rice becomes soft and dry.

  

Fluff the rice gently. Garnish with chopped coriander leaves and serve hot with raita and papad 🙂

   
 

Paneer Makhana Korma

Paneer ( Indian cottage cheese) is a very popular ingredient used in this recipe. The unusual one is the Makhana ( lotus seeds). Puffed lotus seeds are used in this recipe.

The lotus seeds are also called fox nut or gorgon nut. However, being low in fat and high in carbohydrates, these are nutritionally distinct from nuts and seeds. Lotus seeds are a good source of protein, carbohydrates, fibre, magnesium, potassium, phosphorus, iron and zinc. Lotus seeds are also low in sodium.

Their low sodium and high magnesium content makes them useful for those suffering from heart diseases, high blood pressure, diabetes and obesity. These seeds have been used extensively in traditional Oriental and Chinese medicine for their health benefits and are valued for their nutritional and healing properties.

These seeds contain an anti-aging enzyme, which is believed to help repair damaged proteins.

Lotus seeds are also known to contain kaempferol, a natural flavonoid also found in coffee which prevents inflammation and aging.

It is believed that roasted lotus seeds make a coffee substitute. In addition, lotus seeds are high on phyto-nutrients (disease fighting nutrients) including alkaloids, gallic acid, saponins.

Most significantly, the glycemic index of lotus seed is significantly lower than most high carbohydrate foods like rice, bread and others. It appears that lotus seeds may have a beneficial effect on diabetic individuals, and may be one of the more appropriate foods for them.

According to Ayurveda, lotus seeds have astringent properties that have specific benefits to the kidneys, helping to restore vital energy within the body.

The seeds can be eaten raw, roasted, or ground and boiled into a syrup or paste. The most common use of the seed is in the form of lotus seed paste, which is used extensively in Chinese pastries as well as in Japanese desserts. Dried lotus seeds may be soaked in water overnight prior to use. They can then be added directly to soups, salads or used in other dishes. Puffed seeds are used in curries, kheer, puddings and dry roasted snacks.

This is a very unique, rich and a creamy dish in which no vegetables are used at all, not even onions. It’s Tarla Dalal’s recipe. I have made few changes in it. I made this for the first time today. Have to say that it was very easy to make and was certainly very tasty. My family really liked it. This will be a good option for party menus:) 

 

 
Ingredients 

Paneer – 200 gms

Makhana ( lotus seeds) – 11/2 cups

Oil – 6-7 tbsps

Red chilli powder – 3/4th tsp

Kashmiri red chilli powder- 1/2 tsp

Cumin powder ( jeera) – 1 tsp

Turmeric powder – 1/4th tsp

Garam masala powder- 1/2 tsp

Warm milk – 2 tbsps

Saffron ( kesar/ kungumapoo) – a pinch
To grind to a paste 

—————————–

Khuskhus – 1 tbsp

Cashew nuts – 2 tbsps 

Unsweetened khoya – 100 gms

Yogurt – 5 tbsps
For tempering

———————-

Ghee – 2 tsps

Cashew nuts – 1 tbsp

Raisins – 1 tsp

Method

Soak khuskhus and cashew nuts in little water for 15-20 mins.

Grind this along with khoya and yogurt to a smooth paste.

Soak the saffron in warm milk.

Cut paneer into cubes.

Heat 2 tbsps of oil in a pan. Shallow fry the paneer cubes till it turns golden brown. Remove and keep it aside.

  
Add 2 more tbsps of oil to the pan and shallow fry the makhanas till it turns crisp and golden. Remove and keep it aside.

  

Add the remaining oil to the pan. Add the ground paste and sauté on a low flame for few mins. 

  
Add turmeric, red chilli powder, cumin powder, Kashmiri red chilli powder, garam masala and salt to taste. Mix well and add 1/2 cup of water. Let it simmer for few mins.

  
Add the shallow fried paneer and makhanas and let it simmer for few mins. Ensure that the cooking is done on a low flame.

Crush the saffron well and add it to the simmering gravy along with the milk and let it simmer for few more mins.

  
Heat the ghee in a pan. Add the cashew nuts and raisins and sauté till it turns golden. 

Add the tempering to the gravy and serve it hot with roti or parathas 🙂