Naan with Okra-Urad Dal Subzi

Ever Since i saw DK's Butter Naan, I wanted to try them. and now the record strikes with four trials. here the photograph is of the second trial. for the recipe of Butter Naan, i going to refer you, DK's Recipe, which is the best. but the method has little variation's.

Here in India, you need 10-15 minutes, for yeast fermentation. and the time for the raise of dough is from 90 minutes to 120 minutes. The better and fast way is to place the dough in a hot box and put it in a dark place.

Well, coming to the method, few added points are,

1. After you have rolled the dough(preferably of medium thickness. it should not be very thick), pull one end of the rolled cirlce dough for the oval shape. and stretch the other end with both of your hands. ( i would soon post an image at this point).

2. Apply water on one side and put it in the Hot Tava, with water applied side resting on the tava. Keep it on High Flame and cover it with a lid. after one minute, check for the bubble raising on your Naan, and check whether your bottom part is cooked. Now place the top part on the direct flame, keep showing all points of the naan on the flame, to ensure proper cooking. this should take less than a minute and it cooks so fast, so make sure you don't burn them.

( I got this point from Mallika Badrinath's Naan Recipe.)

Okra-Urad Dal Subzi:

When my hubby was in IIT, he had tasted this, and was asking me all these year's to try this. I tried googling, but i couldn't land on a perfect recipe. then i tried my hand over this, which really surprised me with amazing taste.

Ingredients:


1. Okra/Ladies Finger- 15
2. White Whole Urad Dal-1/4 cup( soaked for an hour)
3. Onion-1
4. Tomato-1/2
5. Ginger-1/2 inch(finely chopped)
6. Green Chili-2(slitted vertically)
7. Chilly Powder-1 tsp
8. Turmeric Powder-a pinch
9. Oil -1 tbsp
10.Potato-1(peel the skin and cut it into cubes)


Method:

1. Pressure Cook the soaked Urad Dal upto 4-5 whistles. mash them and keep it aside.

2. In a Heated Pan, add oil and heat it, add mustard if you wish and add the ginger and green chili's. saute them and add the sliced onions and fry them. Now add the tomatoes and saute them, till they get cooked.

3. Now add the Okra and fry them, add the potato cubes, salt and Turmeric powder and chilly powder, fry them for a minute.

4. Add the mashed urad dal and add a cup of water, mix well. close it with a lid and let them get cooked in a slow flame for about 10-15 minutes. this makes the subzi thicker and the okra and the potato gets cooked. before you switch off the flame, add the chopped coriander leaves-2tsp and close it with the lid.

You can also make this subzi, little watery and add more okra's, which will be very yummy.

also you can this with black whole Urad Dal.

BeetRoot Kootu with chana Dal

I was very much less interested in blogging because of the climate over here. As the sun starts to shine again, i feel fresh to try recipe's. last week, we just managed with Rasam. Now slowly iam driving on first gear, before i give full throttle, here is my Beetroot Kootu, which actually i liked it. If any Beetroot hater's reading this, give a try to this simple yummy recipe.

 

Ingredients:

• Beetroot-1
• Onion-1
• Dry Red chilli-2
• Green chilli-1
• Oil-1 tsp
• Mustard-1/4 tsp
• Chana Dal-1/4 cup(soaked for 2 hours)
• Curry Leaf-8/10
• Garlic-3 cloves

Method:

First Soak the Chana Dal in hot water for 2hrs, or atleast 30 mins. then pressure cook the chana dal, with the chopped Beetroot, salt and garlic with some water. let the whistle count be 4 whistles.

Cut the Onion's finely. In a Pan, Heat the oil and add mustard, when it makes some sound add curry leaf, red and green chilli's. saute them well. now add the onion's and saute them.

When onions are cooked, add the beetroot and chana dal, say the pressure cooked one's to the pan and mix well.

Add salt and let it boil. add water to get a desired consistency.



 UPDATE:

** If you wish to have Pepper spice, just avoid the red chilli and green chilli in the recipe and add pepper powder (1/2 tbsp) and stir well, before you remove the kootu from the flame. [I have prepared and tasted this way, we loved it a lot.]

** If you are not calorie conscious, add a tbsp of ghee, before serving. it enhances the taste.
Now serve it with Hot Rice or with soft chapathi's.

It tasted so good with chana dal. Since i prepare lunch, only for me, this single dish was like a whole meal for me. If you prefer, you can also add coconut, when it is prepared dry, without any water added.

Vazhathandu / Banana Stem Soup

Here the climate in chennai is cloudy and breezy. The Lightning and thunder's are really threatening..i have never heared such fiery thunderstorms all these years. Rain pours and pours with little passes in between. In this case, i just could watch some classic DVD's. and very rarely i get the mood of weB-LOGGING. Though i have lot of recipe's for posting it..these Vazhathandu/Banana Stem Soup recipe is having much priority, as it needs to be introduced to many people, specially for people in chennai.

First i will share about this Vazhathandu Sambhar, this is my favourite sambhar. i remember my grandfather making me eat these vazhathandu/banana stem, by telling, it will clear if any stones are in your kindney. If you have never tried Banana stem before, this is a good way to start, by trying Banana Stem/Plantain Stem Sambhar.

For this, You have to cut the stem in round shapes of medium thickness..just pressure cook them along with tuvar dal/moong dal. and follow your usual Sambhar Recipe. For My Sambhar Recipe, Check Here.

Coming to the Soup Recipe..Cut the Plantain/Banana/Vazhathandu Stem into small small pieces. Let them boil in Water, till they get cooked. you can see the color change. take a spoon of corn flour and mix with a small cup of water. mix well without any lumps. now add the corn flour water to the pan, in which the plantain stem is boiling. add salt and pepper powder to it and let it boil and remove from the flame. if you wish, you can add sauses before serving.

i will soon try vazhathandu juice and post it. I can assure you, that you will like vazhathandu sambhar..Will soon catch up with you all when sun shines again.......

Corriander Soup / Kothamalli Rasam

I do not want to blog simple recipe's.. This recipe may be simple, but i felt it is worth of sharing. During these rainy day' s, i want my lunch to be hot, light and satisfying. This Rasam fits all these criteria. Serving some pappad's or some potato chips along with, will be a real filled meal. This is best for digestion and best charger-when you have cold, as the recipe calls for pepper corns.

Ingredients:

• Pepper-8 corns
• Cumin-1 tbsp
• Turmeric Powder-a Pinch
• Garlic- 5 Big Cloves
• Corriander Leaves-5 to 6 stems
• Water- 1 cup
• Tomato-1
• Asafoetida Powder-a pinch
• Red Chilli-1(If you like it to be little more spicy)
• Oil- 1/2 tsp

Method:

Ground the spices-Garlic(5 cloves), cumin(1 tbsp), Corriander leaves(leaves of 6 stems) and Pepper(8-10). You can use the Pulse button on your mixer grinder to ground the spices. Dont Forget to smell at this stage..a refreshing aroma it is..

In a cup of water, sqeeze the tomato well and set them aside.

In a pan, heat the oil, when heated, add some cumin seeds and asafoetida powder. if you want some extra spice, add red chilli's. Now add the ground mixture and saute it for half a minute.

Add the tomato water and a pinch of turmeric powder and salt required as per your taste. Dont Let it boil. just heating is enough. it just takes another half a minute.

A Real Refresher for the winter. I served it with aloo gobi fry, which was so divine combination.

Serve it Hot, Only when it is Hot, it is Divine...

Kothamalli/Corriander Thooku/Chutney:

Pakodi Kadhi-another easy Rajasthani Sabzi

Some four months back, i had a chance to get a Rajasthani Friend(this is how i refer her). Since her hubby got transferred to Delhi, She is in Delhi now. It was so unfortunate to miss a nice friend around. When she was about to leave, we shared some tiffin boxes, This Kadhi is one dish, which she prepared for me and i tried this for lunch today. It did'nt taste like her's, but was somewhere close to her's. here it is for all your eyes...

Ingredients:

• Bengal Gram Flour: 1/2 cup
• Curd: 1 Cup
• Oil-10tbsp(8 tbsp to fry the Pakodi's, 2 for Seasoning)
• Chilli Powder- 2 tsp
• Turmeric Powder- 1 pinch
• Baking Soda/Sodium-Bi-Carbonate-a light pinch
• Garlic- 2 cloves(finely chopped)
• Onion-1
• Mustard-1/4 tsp
• Cumin-1/4 tsp
• Asafoetida-a pinch
• Curry Leaves-8

Method:

Take the Gram flour(Have 2tsp aside-for making kadhi), add few cumin, asafoetida, chilli powder, little salt, baking soda and mix well. add little water and make it as your Bajji/Fritter's dough. Heat oil and fry this Pakodi's till they are cooked. need not fry till they reach golden color. Now keep your pakodi's aside.

Have a cup of curd, and add little turmeric powder, chilli powder, salt, asafoetida and mix well. set this aside.

Now in a pan, add 2 tsp oil and heat it, when its heated, add mustard and let it make some sound, add the cumin and curry leaves. add onion's, finely chopped garlic and fry them. now add the curd mixture and the pakodi's. let them on stove for 2 more minutes and switch off the flame.

You can prepare this in less than 15 minute's and this is perfect with rice and chapathi's.
Scroll Down to Catch up Other Foodie's..

Bhopali Soy Korma

Yesterday, i watched Bhopali Korma. a non-veg dish on NDTV GoodTimes. Soon after the show, i went and cooked this for our dinner. it just took less than 10 minutes to prepare this yummy, Korma. If you are in short of veggie's, then this is going to be a very good pleaser on your Lunch Table. Soy food should not be taken during dinner, as it takes longer time to digest.

For Non-veg version/the original recipe, check here. Here comes my recipe, with some customizations.

serves 2
preparation and cooking time: less than 30 minutes

Ingredients for Masala Paste:


 Coriander seeds-1 tsp
 Cumin seeds-1tsp
 Cloves-3
 Cinnamon-1/2 inch cinnamon
 Cardamoms-3
 Black peppercorns-8
 Bay leaves-1
 Curd-1 and 1/2 cup
 Nutmeg - a small piece
 Corriander Leaves- fistfull
 Grated Coconut- 3tsp

Ingredients for Gravy:

 Soy Chunks-10
 Garlic-4 cloves(finely chopped)
 Ginger-1/2 inch finely chopped
 Chilli Powder- 2tsp
 Vegetable Stock- 1/2 a cup
 Oil-6tbsp oil

Method:

Prepare the paste and keep it aside.

Now in a pan, heat the oil, when it splutter's, add the finely chopped ginger and garlic and roast them.

On then add, the soy chunks, which you got to boil for 5 minutes with little salt and squezze it and then wash them in cold water and squeeze them again. now mix the squezzed soya chunks along with the ginger and garlic.

Now add the Grounded paste to the pan and mix well.

Add vegetable stock, salt, chilli powder and mix. let them rest in the slow flame, till it emits oil on its sides.

Enjoy with Rice or Chapathi's.

Notes:

* Don't use tangy curd, it may change the taste.

* This is a 10 minutes whip-out, with minimal work.

Pumpkin Soup

I was intoduced to Pumpkin, through Cindrella's Carriage. Every Girl would have dreamed to have a Carriage, Glassy Shoes, and ofcourse Prince Charming. Anyway in reality we get all in little size or some compromise have to be done.  coming to the topic, i cook pumpkins only during Pongal, and thats Sundu Curry. After looking at all your Pumpkin Soup's, i could'nt resist more in trying it. here it is..

My Recipe is so simple, i just sauted the pumpkin cubes in two spoons of oil and grinded them by adding little water. then i made them boil and added little pepper and salt.

Yes, you guessed it right, such a lazy recipe. no onion's, no cream, nothing. yet it was so delicious and iam going to try next time with little addition's.

Here are some versatile sides of Pumpkin-

Courtesy-Wiki

Canadian and American:

When ripe, the pumpkin can be boiled, baked, steamed, or roasted. Often, it is made into pie, various kinds of which are a traditional staple of the Canadian and American Thanksgiving holiday.

Middle East:

Pumpkin is used for sweet dishes; a well-known sweet delicacy is called halawa yaqtin.

In South Asian countries such as India:

Pumpkin is cooked with butter, sugar, and spices in a dish called kadu ka halwa.

China:

The leaves of the pumpkin plant are consumed as a cooked vegetable or in soups.

Australia:

Pumpkin is often roasted in conjunction with other vegetables.

Japan:

Small pumpkins are served in savory dishes, including tempura.

Thailand:

Small pumpkins are steamed with custard inside and served as a dessert.

Italy:

Pumpkin can be used with cheeses as a savory stuffing for ravioli.

If you havent tried Pumpkin Soup, Give a shot this Winter.

Spicy Tangy Mochai Curry

When i was in hostel during my childhood, we will wait for Friday's Lunch as we will be served Mochai Kuzhambhu/curry. I used to put the Mochai's alone in a small box and take it back to school for my classmates. we loved eating mochai's a lot those days. I prepared along with Raw Banana, which certainly made a good pair to these mochai's.

Now Iam happily sharing with you all my Spicy Tangy Mochai Curry. Actually the recipe was inspired from Fish Curry. So those who are craving for non-veg gravy, but still a veg, i can assure you this will please you definitely.

Ingredients:

• Mochai-1 cup(soaked for 12 hours and pressure cooked up to 7 whistles)
• Raw Banana- 1/2(cutted in round shape)
• Onion-1(finely chopped)
• Tomato-1(finely Chopped)

For Grinding:

Ginger-1/2 inch size

Garlic- 4 cloves

Green Chili- 1

Dhania/Corriander Seeds- 1tsp

Grated Coconut- 3 tbsp

Cumin- 1 tsp

Grind the above in to a thick coarse paste and keep it aside. the aroma it arises is definitely not forgettable.

Preparing Tamarind Water:

In Half a cup of warm water soak a small lemon sized tamarind for about 10 minutes. then add the following list of powder's to it.

Turmeric Powder- 1/4 tsp

Chilly Powder- 3 tsp's

Pepper Powder- 2 tsp's

Mix all the above powders to the tamarind water and keep it aside.

For Tadka:

Mustard-1 tsp

Fenugreek seeds- 1/4 tsp

Curry Leaves- 8

Dry Red Chilli-3

Oil -1/4 cup( you can reduce, if you are not using Raw Banana)

Method:

In a kadai, add oil and heat it, now add mustard and Wait till it crackles. now add fenugreek and let it turn brown in color, now add red chilli's, curry leaves and roast them.

Now add finely chopped onions and fry them till they get reduced in size and come along together. now add finely chopped tomatoes and fry well.

Now add turmeric powder a pinch and salt a pinch and fry them well.

Add the Raw Banana to it and mix well. let the raw banana cooked in slow flame for about 7-10 minutes.

Then add the Grounded Paste and Mochai and allow it to boil.

Now add the tamarind water and allow it to boil.

Add salt and water accordingly.

Enjoy the curry along with Rice. It goes well with Curd Rice. Now this Curry is on its way to my-legume-love-affair hosted by Sra. the legume affair event started by Dear Susan. A real last minute entry.

Happy Deepavali

                    

Happy Deepavali to You and Your Family!

Light the Deepam's and so you enlight your Happiness, Prosperity....

Have a Sweet Deepavali...