Rasam

 

#rasam #homemade #mtr #ricecombo #hot #spicy 

Ingredients: 5-6 medium size tomatoes, 1 tbsp oil, 1 tsp ginger paste, 2 tsp garlic paste, 20 -25 curry leaves, 2 tsp black pepper powder, 1/2 tbsp MTR Rasam masala, 1 tsp garam masala, 2 tsp turmeric powder, 1 tsp red chilli powder, an inch sized piece of tamarind, salt to taste, 1 tsp asafoetida, 2 tsp mustard seeds, 1-2 dry red chilli

Preparation Time: 20 min, Serves 4 persons

Recipe:

1. Cut the tomatoes in big pieces. In a pressure cooker, add half tbsp oil and heat. To this, add the ginger- garlic paste, dry red chilli, tomatoes and the piece of tamarind. Add water so much to submerge the ingredients in the cooker (roughly 3-4 cups). Pressure cook the same for 2-3 whistles.

2. After the pressure cooker cools down, sieve through the contents in another deep vessel. Press the contents tightly and preferably rub off with a spoon or hand such that only the skin of tomato and tamarind remains at the top. Collect the thick contents at the bottom side of the sieve and add it to the deep vessel. 

3. In another small pan, heat remaining half tbsp of oil. To this, add the mustard seeds followed by asafoetida. Immediately add the curry leaves to this. Now, ensure the gas flame is low and quickly add the spices to this while stirring slightly with your free hand. You need to be quick so as to ensure that the spices do not get burnt. If you are an amateur, it is suggested to turn off the gas after adding the curry leaves. After this, add a spoonful of the sieved through extract and bring it to boil. Add this to the whole extract of tomato. Add salt to taste.

4. Boil the mixture for 2-3 minutes to allow the flavors of spices to mix well. Serve it hot with rice, garnished with freshly chopped coriander!

Moong dal tadka

#moongdalyellow #mogar #skinnedsplitgram #mogarvariety #dal #variety #healthy_food

 

Ingredients: 1 cup mogar/ skinned split gram (washed and soaked before 15 min to fasten up cooking), 1 tomato (cut vertically in 5-6 pieces), 8-10 curry leaves, 2-3 green chillies, 2 tbsp. fresh coconut, 5-6 garlic cloves, 2 tsp asafoetida, 2 tsp mustard seeds, 2 tbsp. coriander, 2 tsp turmeric powder, salt to taste, 1/2 tbsp. oil

 

Preparation time: 15 min

 

Recipe:

 

1. Add the soaked dal in cooker along with the tomatoes. Add enough water and cook it with 3-4 whistles. Check if dal is cooked properly or not (it appears in thick paste form if well cooked else add little water and re- cook). Once done, keep it aside.

 

2. In the meantime, take a mixer pot, and add the garlic cloves, green chillies, coconut cubes and coriander leaves in the pot. Grind it to a consistent and fine paste.

 

3. Now, heat a pan and add oil to it. Add mustard seeds followed by asafoetida and curry leaves. Once they pop, add the paste to this and stir well for 2 min approx.

 

4. Open the cooker, and add the dal to the pan. Stir it well, add turmeric powder and salt. Add 3 cups water to make it curry-like consistent. Stir it intermittently while bringing it to boil. If you feel it to be thick still, add some more water (and salt accordingly).

 

5. Serve it hot hot! Tastes best with plain rice.



Veg Dal Dhokli

#eveningdishes #healthyfood #wheat flour #bengalgram

Ingredients: 3 heaped cups of wheat flour, 4 tsp turmeric powder, 1/2 tbsp cumin seeds, 2-3 tsp asafoetida, 1.5 tbsp oil, one tomato chopped, 1 big carrot diced, 1 big capsicum diced, 2 tsp garam masala, 1 cup of cooked thick bengal gram, 1 green chilli finely chopped, 2 tsp mustard seeds,12-15 curry leaves, salt to taste and water

Preparation time: 30 min

Recipe:

1. Take flour in the mixing bowl. Add cumin seeds, 2 tsp turmeric powder, 1/2 tbsp oil and salt (about 3 tsp). Mix it well and knead it tightly with water. Keep it aside.

2. In the meantime, take a pressure cooker and heat it. Add remaining oil and heat for seasoning. Add mustard seeds, asafoetida, curry leaves and chillies.

3. Now add the tomato to this and cover with lid for 5-10 sec. Remove lid and add tge other veggies. Mix well. Add all the spices except salt. Mix well. Now add thick cooked dal/ grams to this and mix well. To this, add approximately 1.5 litres water and salt to taste about 2 tsp.. Remember u added salt to the flour which v ll b added to this). Allow it to boil on low gas for 10-12 min

4. In the meantime, divide the kneaded flour into 5 parts and make balls of each part. Roll them on a flat surface with a rolling pin to a flat bread of about 2mm. Cut the bread to get 2cm rhombus or diamonds (this can b done by first cutting the rolled bread vertically at some angle and then cutting it horizontally again at that angle as shown). Repeat step 4 for all the balls. Now add the cut pieces (dhokli) to the cooker and pressure cook for one whistle. After cooling down, check with a spoon if the dhokli has cooked or not. If no, then cook on medium flame for 5-10 more min. If u feel its too thick, add a cup or two of water till u get proper consistency.

5. Dal dhokli is ready! Serve it hot garnished with coriander, a dash of lemon and fresh onion salad

Mogar/ yellow dal/ Lentils

#YellowDal#yellowmoongmogar#mogarDal
#summerspecial#aamrascombination

Ingredients: 1 cup mogar/ yellow lentils, 1 square chopped capsicum, 2 green chilli chopped, 4- 5 curry leaves, 1 and ½ tsp turmeric powder, salt to taste, 1 tsp garam masala, 2 tsp mustard seeds, 1 tsp asafoetida, 1 small tbsp oil

Preparation Time: 20 min (if lentils soaked for an hour before cooking)

Recipe:

1. Wash and soak the lentils/ mogar an hour before to cook it fast.

2. Take a pan and heat it. Add oil and heat for seasoning. Add asafoetida, mustard seeds, green chillies and curry leaves. Now add capsicum to this. Sauté for 2- 3 min on medium gas.

3. Add the soaked lentils to this followed by 4 cups of water. Mix it well. Bring it to boil and cover with lid.

4. Check after 5 minutes. If you see froth on the surface, remove it with a spoon. Check the water level. If required, add 2 cups and turn the gas high for cooking. Cover with lid.

5. After 3 minutes, add salt, turmeric powder and garam masala to this. Mix it well. Turn the gas low to medium. If the lentils are cooked then allow to cook for 2 minutes and turn off. If you prefer soft/ dal like, then add half a cup of water and heat for 2 more minutes, covered with lid.

6. Serve it hot with Indian bread!

Tips: This complements the aamras very well. You can make it without capsicum as well or add tomato.

Akha Masoor

#AkhaMasoor#MasoorDhabastyle#varietydal

Ingredients: 1 cup akha masoor, 1 tbsp oil, 1 tsp mustard seeds, 1 tsp cumin seeds, 1 tsp asafoetida, 2 red dry chillies, 1 finely chopped onion, 4-5 garlic cloves paste, 1 tsp ginger paste, ½ cup curd, 1 tbsp cream, 2 tsp of turmeric powder, 2 tsp of garam masala, salt to taste, 2 tsp red chilli powder

Preparation time: 20 min

Recipe:
1. Wash the akha masoor properly and soak it for an hour before cooking so that it cooks fast.

2. Pressure cook masoor with 4 whistles (2 on high gas, 2 on low). Allow the cooker to cool down. Open it later. In the meantime, mix the curd and cream and beat them together.

3. Take a deep pan. Add oil. Heat it sufficiently for seasoning. Add mustard seeds, cumin seeds, asafoetida and red dry chilli. Add onion and garlic ginger paste to this. Mix well. Allow cooking for 3 min on low gas till onion turns golden. Now add turmeric powder, red chilli powder and garam masala. Mix well.

4. Add the beaten curd and cream to the pan. Keep the gas at medium and stir continuously till it starts boiling. After boiling stir for 2 min and turn the gas low.

5. Now add cooked masoor to this and salt to taste. Mix well. Cover with lid and allow cooking for 5 min on low gas.

6. Serve it hot with a drop of cream and garnished with coriander.

Tips: Instead of curd, tomato puree or finely chopped tomatoes can also be used.

Matar Amti/ Peas

#mataramti#peas#varietymatardishes#varietyda

l#amti

Ingredients: 1 and ½ cup peas, 1 onion (cut in big pieces), 6-8 garlic cloves, 1 cm cube of ginger, 2-3 green chilli, 1 tbsp oil, 1 tsp mustard seeds, 1 tsp cumin seeds, 1 tsp asafoetida, 5-6 curry leaves, 1 tej patta or bay leaves, 2 tsp of turmeric powder, 2 tsp of garam masala, salt to taste

Preparation Time: 15 min

Recipe:

1. Heat a pan and stir fry peas, onion, garlic, ginger and green chilli for 3-4 minutes in 1 tsp oil and medium gas. Then make a paste of all this.

2. Take a pan and heat it. Add remaining oil for seasoning. Add mustard and cumin seeds followed by asafoetida, bay leaf and curry leaves. Keep the gas low.

3. Now add garam masala and turmeric powder and immediately add the paste to this. Mix it well.

4. Add 3-4 cups water to this and mix all the ingredients in pan well. Bring it to boil and add salt.

5. Allow it to simmer for 5 min on low gas and covered with lid.

6. Serve it hot with parathas!