Wednesday, April 30, 2014

Masoor Spicy Curry


Time 25 min
Ingredients
Whole red lentil 1 cup
Chopped onion 1 medium size
Chopped tomato 1 medium size
Ginger Garlic paste 1/2 tsp
Red chili powder or kanda lasun masala 1 tsp 
Pinch of asafoetida
Fresh coconut paste 1 tsp
Coriander powder 1 tsp
Cumin seeds 1/4 tsp
Curry leaves 3-4
Water 1 cup
Oil 2 tbsp
Salt to taste

Method
Wash daal, Then cook in pressure cooker with 2 cups of water, for 2-3 whistles. Switch off the flame. Allow it to cool. Remember it should not get overcooked.
Heat oil in pan. Add cumin seeds, after it crackles add curry leaves, onion and tomato, saute for 4-5 min till onion turn golden brown. Then add ginger garlic paste, coconut paste, red chili powder, coriander powder. Mix well. Saute for 2-3 min. Then add cooked red lentil and 1 cup water. Cook on low flame for 10-12 min. Serve hot with rice or chapati.

Monday, April 28, 2014

Patichya Kandyacha Bhaji / Spring Onion Fritters


Time 20 min
Ingredients
Gram flour (Besan) 1/2 cup (1 tsp less)
Chopped spring onion 1 cup
Red chili powder 1/2 tsp
Cumin coriander powder 1/4 tsp
Chopped green chilies 1/2 tsp
Garam masala 1/4 tsp
Turmeric Powder 1/4 tsp
Carom seeds (Ajwain) 1/4 tsp
Water 2-3 tsp
Pinch of baking soda
Salt to taste
Oil fry frying

Method
To make batter mix all ingredients in a mixing bowl except water. Keep this for about 15-20 min. The mixture will leave water, now add besan and water. The consistency of the batter should be in such a way that if we hold it in spoon it should not fall so easily. It means it should not be very watery.
Heat the oil in kadai. Make small balls and then deep fry in kadai. Fry till golden brown. Remove from oil and soak in the tissue paper to remove excess oil.

Tip
The oil should not be very hot when u drop the balls in the kadai for frying. Because of this Bhaji will not get fried properly from inside.






Tuesday, April 15, 2014

Bhisibele Rice

Time 30 min
Ingredients
Basmati rice 1 cup
Moong daal 1/4 cup
Tur daal 1/4 cup
Onion 1 medium size chopped lengthwise
Chopped tomato 1 medium size
Bhisibele masala 1.25 tsp
Turmeric powder 1/4 tsp
Ghee 2 tbsp
Water 3 cups
Salt to taste
Veggies cut lenghtwise: Mutter 1/4 cup + Tondli cut into half 1/4 cup + Carrot 1/4 cup + Potato cubes 1/4 cup + Chopped Gobi 1/4 cup + Chopped Eggplant 1/4 cup
Or any other vegetables available at home
Khada masala Bay leaves 2-3 + Pepper 1 tsp + Cloves 5-6 + Cumin seeds 1/4 tsp + Big cardamom 1
Seasoning
Cumin seeds 1/4 tsp + Mustard seeds 1/4 tsp + Pinch of asafoetida+ Dry coconut pieces 8-9 + Groundnuts 2 tbsp + Curry leaves 4-5 + Cashewnuts 2 tsbp

Method
Wash rice and daal with water. Drain the water keep rice aside. 
Cut all vegetables. Keep it aside.  
Heat oil in thick bottom non stick sauce pan or pressure cooker (3 lit). Add cumin seeds, bay leaves, pepper, cloves, green chilies, big cardamom. Saute for few minutes. 
Then add onion and tomato. Saute for about 3-4 min. 
Then add all vegetables. Saute for about 5-6 min. 
Then add rice saute for 3-4 min.
Then add bhisibele powder, turmeric powder and salt. Saute for about 3-4 min. 
Then add hot water and stir well. 
Cover the lid of pressure cooker then whistle for 3 whistles and then immediately release pressure, turn upside down. keep it aside. 
For seasoning heat oil in wok add mustard, cumin, asafoetida, curry leaves, coconut, cashewnuts and groundnuts, saute  till cashewnuts and grounuts gets light golden in colour. Pour on rice and serve.


Tuesday, April 8, 2014

Capsicum Potato Bhaji / Simla Mirchi Batata Bhaji


Time 30 min
Ingredients
Potatoes 2 small size
Capsicum chopped into cubes 1 heaped cup
Onion 2 medium size (peeled and chopped lengthwise)
Curry leaves 5-6
Grated ginger 1/2 tsp
Crushed garlic 1/2 tsp
Green chilies 3 
Mustard seeds 1/4 tsp
Cumin seeds 1/4 tsp
Pinch of asafoetida
Turmeric powder 1/4 tsp
Coriander powder 1/4 tsp
Amchur powder 1/4 tsp
Garam masala 1/2 tsp
Oil 2 tbsp
Salt to taste

Method
Cook potato in pressure cooker for 3 whistles. Allow it to cool. Peel off potato and cut into cubes.
Heat oil in pan. Add cumin seeds, mustard seeds, curry leaves, asafoetida. After mustard seeds pops out, keep low flame. Then add onion, green chilies, ginger, garlic, fry till onion turns light golden brown. Then add capsicum, mix well, then add 2 tbsp water cover the lid ad cook for 6-7 min till capsicum is cooked 90%. Then add turmeric power, garam masala, amchur powder, coriander powder. Mix well. Saute for few min. Then add potatoes and salt, mix well. Saute for 2 min. Turn off the flame. Serve hot with chapati.



Wednesday, April 2, 2014

Dal Vada

Time 30 min
Ingredients
Chana daal 1/4 cup
Masoor dal 1/4 cup
Moong dal 1/4 cup
Chawli/black eyed beans 1/4 tsp
Turmeric Powder 1/4 tsp
Red chili powder 1/4 tsp
Coriander powder 1/4 tsp
Carom seeds (Ajwain) 1/4 tsp
Freshly cut coriander 1 tsp
Green chilies 2
Cumin seeds 1/2 tsp
Fenugreek seeds 1/4 tsp
Curry leaves 3-4
Baking soda  2-3 pinch
Salt to taste
Oil for deep fry

Method
Soak all daal in hot water for about one hour with cumin and fenugreek seeds. Completely drain the water from daal, transfer it in the mixer vessel, then add remaining ingredients except ajwain and baking soda, Blend it in mixer. Make a coarse paste. Take out from the mixer vessel, into the bowl, then add ajwain, and baking soda. Mix well. The consistency of the mixture should be little thicker than bhaji batter.  Divide into 8-10 balls. Take one ball in hand apply little oil on palm gently press to make flat but round dal vada. Deep fry untill golden broun and crispy. It need to be served hot with sauce.

Tip
U can add more chilies as per your taste
U can add 1 big size tomato in the mixer while blending. If tomato is added then to make batter u need to add less water, because tomato contains water.



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