Sunday, August 10, 2014

Cholar Dal

Hi Friends,

Last week I tried one Bengali Dal recipe. This one is very similar to the Dal Prasad or Abhada that is offered to Lord Jagannath at Puri Jagannath Temple. Slightly sweet and the aroma and flavorful dish is apt for religious ceremonies. Here goes the recipe,

Split Bengal gram (chana dal) 1 cup
Ghee 3 tablespoons
Coconut 1/4 inch pieces
Turmeric powder 1/2 teaspoon
Salt to taste
Sugar 1 teaspoon
Cloves 3
Cinnamon 1 inch stick
Black cardamom 1
Cumin seeds 1/2 teaspoon
Bay leaves 2
Whole dry red chillies 2
Ginger paste 1 teaspoon
Raisins 1 teaspoon
Roasted Cumin and red chilli powder 1/2 teaspoon

Method :-

Wash and soak the dal for an hour. Drain and pressure-cook with three cups of water till just done. Heat two tablespoons of ghee in a pan and fry coconut pieces till golden. Drain and set aside. Add turmeric powder, salt and sugar to the dal and simmer on low heat till most of its water gets absorbed and it becomes thick.Heat the remaining ghee in another pan. Add cloves, cinnamon, black cardamom, cumin seeds, bay leaves, whole dry red chillies  and sauté for two minutes. Add roasted cumin and red chilli powder . Then pour this seasoning into the simmering dal. Add ginger paste, fried coconut pieces and raisins and simmer for five more minutes. Serve hot with luchi's or puri's.

Mushroom Vindaloo

Hi All,

 I had tried this recipe some time back, but didnt get time to update at that time. Vindaloo masala is a typical Goan Masala. It has a very nice aroma. When i made it, my whole house was filled with this aroma. The aroma will instantly make your mouth watering. Try this once.Its easy, just needs to remember the spices for vindaloo masala paste.

250 gms mushrooms (khumbh)
1 potato diced
2 sliced onions
a few curry leaves (kadi patta)
4 to 5 garlic (lehsun) cloves
8 to 10 whole dry kashmiri red chillies
10 peppercorns (kalimirch)
1 tsp cumin seeds (jeera)
2 cardamoms
1/4 cup vinegar
1/2 tsp turmeric powder (haldi)
salt to taste
3 tbsp oil
1 tsp chopped coriander (dhania)


Vindaloo masala :- Grind the peppercorns, dry red chillies, cardamoms, garlic and cummin seeds with the vinegar into a fine paste. Keep aside.

Heat oil in a pan and saute the onions and curry leaves till light brown. Stir fry potato and mushroom one at a time till golden brown. Keep aside. Now add the ground paste and turmeric powder and saute till it leaves the sides of the pan. Add the mushroom, salt and 1 cup water and cook, covered till the moisture is reduced and done. Serve, garnished with coriander.

Hummus recipe

Hi All,

I tried Hummus dip recipe this week. I used lot of cilantro to make the paste, so the paste turned green in colour. Its easy and you can try without adding cilantro.

Ingredient :-
 1 cup chickpea boiled
2 to 3 cloves of garlic
salt to taste
paprika 1/2 tbsp
roasted cumin powder 1/2 tbsp
extra virgin olive oil 2 tbsp
lemon juice 1/2 tbsp
cilantro (optional)
Tahini paste (optional)

Tahini paste :-  
Roast 1/2 cup sesame seeds, when it starts to turn brown remove from flame and make a paste with extra virgin olive oil.

Method :- 
In a food processor, take the boiled chickpeas, add garlic, salt, cumin powder, paprika, olive oil and I have added cilantro(optional). Grind the mixture with little water, olive oil . Now add lemon juice and more olive oil and serve as a dip.