Monday 10 June 2013

SAMBAR DAL

INGREDIENTS:

Tuvar Dal
Onions
Tomatoes
Mustard Seeds
Jeera (Cumin Seeds)
Turmeric Powder
Red Chillie Powder
Dhania Powder
Salt as per taste
Sugar
Oil
Garlic Flakes
Curry Leaves
Tamarind Puree
MTR Sambar masala powder
Carrots

METHOD:
  • Soak the tuvar dal for 5 to 6 mins
  • Take a pressure cooker and wash the dal and add to it
  • Add water to it and add few drops of oil and turmeric powder to it
  • Cook the dal in a pressure cooker for 15 mins.
  • Let 1 whistle come and simmer it for 10 mins till the dal cooks soft.
  • Chop Onions in length wise and crush the Garlic Flakes and keep aside
  • Chop finely tomatoes
  • Soak the tamarind in luke warm water for 10 mins.
  • When the dal is cooked well whisk it with the whisker and keep aside the dal.
  • Take a pan add oil to it
  • When oil gets hot add Mustard Seeds, Jeera and Chopped Onions to it and saute the Onions till light brown colour.
  • Add Curry Leaves, Crushed Garlic Flakes and tomatoes to it.
  • Add Turmeric Powder, Red Chillie Powder and Dhania Powder and mix well.
  • Add Salt as per taste and Sugar to it and mix well
  • Finally add the Dal into this mixture and mix well.
  • The consistency must be of not too watery if required add 1 cup of water to it
  • Now add the tamarind puree to it.
  • Add MTR Sambar Powder and mix well.
  • Optional if you want you can add carrots too.Cut Carrots into length wise ie straight.
  • Now boil the dal properly and simmer it for 8 to 10 mins till carrots cooks well.
Serve hot the Sambar with Rice or Idli.

Friday 7 June 2013

CHANA DAL

INGREDIENTS:

Chana Dal
Onions
Tomatoes
Jeera (Cumin Seeds)
Ginger
Curry Leaves
Turmeric Powder
Red Chilie Powder
Salt as per taste
Oil
Aamchur Powder (Dry Mango Powder)

METHOD:
  • Soak the chana dal for 5 to 10 mins.
  • Chop finely onions and tomatoes
  • Take oil in a pressure cooker
  • when oil gets hot add Chopped onions and saute till light brown colour
  • Add chopped ginger and curry leaves to it.
  • Add chopped tomatoes and mix well
  • Add Salt as per taste, Turmeric Powder, Red chillie Powder and mix well
  • Add water to it
  • Add soaked chana dal to it see that chana dal must be immersed in water.
  • Close the lid of the cooker and let 2 whistle come and simmer it for 10 mins till chana dal gets cooked
  • When the steam evaporates open the lid of the cooker and whisk the dal with the whisker.
  • Garnish the cooked chana dal with Aamchur Powder
Serve hot with Rice or Chapathi or Parathas.

Wednesday 5 June 2013

BABY CORN

INGREDIENTS:

Baby Corn
Oil
Tomatoes
Jeera (Cumin Seeds)
Turmeric Powder
Red chillie Powder
Dhania Powder
Salt as per taste
Water
Sugar
Dalchini (Cinnamom stick) for the flavour

METHOD:
  • Cut Baby Corns in roundals ie round shape
  • Grind the tomatoes in a mixer and make it puree
  • Take a pressure cooker and add oil to it
  • when oil gets hot add Jeera (cumin Seeds) and Dalchini stick and mix it
  • Add  baby corns to it and saute for 2 to 3 mins
  • Add Tomato puree and mix well
  • Add Turmeric Powder,Red chillie Powder, Dhania Powder and Salt as per tatse and mix well
  • Add 1/4 spoon of sugar to it
  • Now add 2 cups of water to it and close the cooker.
  • Let 1 whistle come and simmer it for 5 to 6 mins till Baby Corns are cooked well.
Serve hot with chapathis or Butter Naan or parathas.

Monday 3 June 2013

METHI SUBZI

INGREDIENTS:

Methi  Leaves
Onions
Tomatoes
Garlic Cloves
Salt as per taste
Oil
Turmeric Powder
Red chillie Powder
Dhania Powder
Dry Mango Powder (Aamchur Powder)
Jeera (Cumin Seeds)

METHOD:
  • Wash the methi leaves thoroughly 3 to 4 times
  • Chop finely onions and tomatoes
  • Crush the garlic flakes 5 to 6
  • Take some oil in a pressure cooker
  • When hot add Jeera and mix it
  • Add chopped onions and saute till light brown colour
  • Add crushed Garlic to it and mix
  • Add tomatoes to it
  • Add salt as per taste, Turmeric Powder, Red chillie powder,dhania powder, Aamchur Powder and mix well
Finally add Methi Leaves to it and mix well
Add a cup of water to it so that Methi Leaves cooks well.
Let one whistle come and then simmer it for 5 to 6 mins till methi leaves cooks well.

Serve the Methi Subzi with Rice or Chapathi.