MIXED VEGETABLES WITH CHANA DAL

Dal is a basic dish which is loved by one and all.. There are so many variations one can try out with different lentils. Today's recipe is a combination of chana dal and mixed vegetables, a wholesome & nutritious dish. Use any vegetables of your choice. 

Ingredients:
Chana dal / Bengal gram .... 1/2 cup
Potato ......... 1
Carrot ...... 1/2
Green beans .. 6
Capsicums / Bell peppers . ( I used Green & Red  few pieces of each)
Small brinjals ... 4
Tomato ......... 1 large
Green chillies ... 2-3
Garlic ........... 1 tsp crushed (optional)
Ginger ....... 1 tbsp (grated)
Cumin seeds .. 1 tbsp
Curry leaves .... 1 sprig
Asafoetida ...... 2-3 pinches
Turmeric powder .. 1/4 tsp
Coriander powder .. 1 tsp
Red chilli powder ... 1/4 tsp (optional)
Salt .......... to taste
Oil ............ 2-3 tbsps
Coriander leaves ... for garnishing.

Method:
1. Wash and soak dal for few hours.
2. Cut the vegetables into cubes.
3. In a pressure cooker, heat oil and add the cumin seeds and asafoetida. When the seeds crackle add the curry leaves, garlic and ginger. Saute and tip in the vegetables, green chillies and tomato.
4. Add the salt and spice powders and saute.
5. Add the chana dal and cook for 2-3 whistles.( I leave the chana dal on top without mixing so that it is easy to check if it is done and then mix later)
6. Open the cooker after the steam is let out and carefully give a stir without mashing the vegetables.
Garnish with coriander leaves.

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Bengali Style Chana Dal

KARELA PEELS PICKLE

Karela is a vegetable with lot of health benefits. Do not throw away the peels when you make curry.. There are many ways of putting them to use. Today I have made a pickle with the peels. I had about 3 cups of peels and the recipe is according to it. You may adjust the ingredients as per the quantity you make.

Here is the recipe:

Ingredients:

Karela peels... 3 cups  (marinade them with salt and leave them overnight.)

Asafoetida ... 1/4 tsp

Turmeric powder .. 1/2 tsp

Garlic ............ 1-2  tbsp (crushed or whole)

Ginger ........... 1-2 tbsp (grated)

Mustard seeds ... 1 tbsp

Vinegar .... 2 - 3 tbsps

Oil   

For the Masala:

Dry Roast and grind the following:

Coriander seeds .. 1 tbsp.
Cumin seeds ....... 1 tbsp.
Methi seeds ....... 1 tsp.
Mustard seeds ... 1 tsp.
Dry red chillies .... 6-8

Method:

1. Heat oil in a frying pan and deep fry the karela peels. ( the pickle stays longer when you fry and use them) Drain them and set aside.

2. In a different pan heat half cup oil and add the mustard seeds and asafoetida.

3. When they crackle, add the ginger and garlic and saute for a minute.

4. Now ad the roasted and ground masala powder and turmeric powder.

5. Check the salt, add if needed because the peels are already salted.

6. Stir in the vinegar and the peels. Mix well.

7. Remove from the gas and let it cool.

8. Store in a bottle and refrigerate.

It stays longer if you add more oil to it.

Other recipes with Karela Peels:
Click on the name to see the recipe.

Karela Peels Chutney

Karela peels Kachri

Karela & Coriander Juice

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Karela Peels Thepla

Karela Peels Sabzi / Stir-Fry

Karela Peels Puris

GARLIC KULCHAS

Kulchas are Indian flat breads similar to naans. The only difference is baking soda is used instead of yeast to ferment the dough. You can have various different flavours like garlic, mint, coriander, paneer etc etc..Sesame seeds or poppy seeds are often used while rolling. Hot flavourful kulchas served with a knob of butter taste Heavenly with any side dish.

Ingredients:

Flour / Maida .... 3 cups

Yogurt ............. 3 tbsps

Baking soda .... 1/4 tsp

Baking powder .. 1/2 tsp

Sugar .......... 1tsp

Salt .......... to taste

Oil .......... 2 tbsps

Garlic ....... 1 pod (crushed)

Sesame seeds .. to sprinkle

 Method:

1. In a large bowl mix the flour with garlic, yogurt, baking powder, soda, salt, sugar and 1 tbsp oil. 

2. Knead to a soft dough using water. Knead it well with greased hands.Cover with a wet muslin cloth and set aside for 4-5 hours.

3.Remove from the cloth and knead again with greased hands.

4. Roll into round or oblong shape using oil. (do not use flour to roll)

5. Sprinkle sesame seeds on the surface and lightly roll again so that the seeds don't fall out while roasting.

6. Heat a griddle / tawa and roast the kulchas. 

7. Serve hot with a knob of butter or as you prefer.

SHAKARKANDI KI SABZI ( Sweet Potato Curry )

 I could never believe that we could make a curry with sweet potato until I came across it in Meena's blog, Homely Food. It is very simple and basic recipe but the taste was really awesome. The only little change I made was replacing amchoor powder with anardana powder.

Ingredients:
Sweet potatoes ... 3-4
Onion ....... 1
Tomato ..... 1
Green chillies .... 2-3
Garlic paste .... 1 tsp
Ginger ......... 1 tsp (grated)
Cumin seeds ... 1 tsp
Turmeric powder .. 1/4 tsp
Coriander powder .. 1/2 tsp
Cumin powder ..... 1/2 tsp
Anardana powder .. 1 tsp ( you may also use amchoor powder or tamarind pulp )
Salt ........ to taste
Oil ...... 2-3 tbsps
Coriander leaves ... to garnish

Method:
1. Wash the sweet potato and cut into cubes with the skin. (It peels off easily after boiling)
2. Boil the sweet potato until half done. Cool and peel the skin.
3. In a pan heat oil and add the cumin seeds. When they crackle add the chopped onion and saute until translucent.
4. Now add the tomato, green chillies, ginger, garlic and saute. Add 1/4 cup water and simmer to cook.
5. Tip in the peeled sweet potato pieces. Add all the spice powders, salt and 1/4 cup water.
6. Simmer to cook until the spices are incorporated and the sweet potatoes are cooked.

This curry tastes good with rotis or puris.

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Sweet Potato Cutlets

Grated Sweet Potato Stir fry

Sweet Potato Halwa

INSTANT RED CHILLI PICKLE

Here in Brazil we get a variety of fresh red chillies. This pickle has become a regular feature at home.. The best part is it can be served immediately after making. I have to make a large quantity when I invite Indian friends as they love it and want to take some home too.

Ingredients:
Red Chillies (fresh) ...... 15 - 20
Methi seeds ................ 1tsp
Cumin seeds ............... 1 tsp
Mustard seeds ............. 1 tsp
Asafoetida ................... abig pinch
Turmeric powder ....... 1/2 tsp
Salt ..................... to taste
Vinegar .............. 2 tbsp
Oil..................... 2-3 tbsp
Method:

1. Wash the red chillies and cut them into small pieces.
2. Grind the methi and cumin seeds coarsely.

3. Heat the oil in a saucepan. Add the asafoetida and mustard seeds. When they crackle, add the chillies, salt and saute them a little.
4. Now add the turmeric powder, salt and the crushed methi and cumin seeds. Add the vinegar and simmer for 2-3 minutes.
5. The pickle is ready to be consumed. I store it in the refrigerator but I guess it may stay good for a few days if kept outside

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Instant Karela Pickle

Stuffed Red Chilli Pickle

Instant Tomato Pickle

INSTANT KARELA PICKLE

For the first time ever I tried making karela pickle and it was a big hit. Here is the recipe..

Ingredients:
Karela / bitter gourd ..... 200 gms
Garlic .................. 1 tbsp (crushed)
Mustard seeds ..... 1 tbsp
Asafoetida .......... 1/8 tsp
Turmeric powder .. 1/4 tsp
Jaggery ............. 1 tsp. or little more (as per your taste)
Vinegar .......... 1-2 tbsp.
Oil

Dry Roast & grind:
Cumin seeds ...... 1 tbsp
Coriander seeds .. 1 tbsp
sesame seeds ....... 1 tsp
Dry red chillies ... 5-6

Method:

1. Peel and cut the karelas into small pieces. Sprinkle salt and leave them for few hours or overnight in a refrigerator. Drain the water and set aside.

2. Dry roast and grind the mentioned spices coarsely.

3. In a pan heat oil and add the asafoetida and mustard seeds. When they crackle, add the garlic and saute.

4. Now put the karela pieces and simmer for one more minute, turning in between.

5. Tip in the dry ground masala and jaggery. Check the salt and finally stir in the vinegar and mix well.
The pickle is ready to be consumed right away. It can also be preserved in the refrigerator like any other pickle. Only ensure there is enough oil.

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PS: Do not throw away the peels. Use them to make:

KARELA PEELS CHUTNEY

KARELA PEELS KACHRI

KARELA CORIANDER JUICE

SEYALA BHINDYOON PATATA (Green Masala Bhindi & Potato Curry)

This is a traditional Sindhi preparation of bhindi and aloo made in green masala. This is usually served with sindhi khichdi or rotis.

Ingredients:
Coriander Leaves.....1 cup
Mint leaves .............. 1/2 cup
Green Chillies............2-3
Onions........................1 chopped
Tomatoes...................1 chopped
Garlic..........................7 to 8 cloves
Ginger .......................1 inch piece
Salt..............................to taste
Red Chilli Powder.....1/2 tsp
Turmeric Powder.....3/4 tsp
Coriander Powder....1 to 2 tsp
Lady's Fingers..........1/2 kg
Potatoes.....................2 sliced
Oil

Method:

1. Grind coriander leaves, mint leaves,ginger, garlic, tomato, onion and green chillies adding a little water while grinding.
2. Wash the lady's fingers, cut into long pieces. Give a slit, sprinkle a little salt and fry them until half-done.
3. Cut the potatoes into round pieces, sprinkle salt and fry them.
4. In a shallow sauce pan take a little oil, add the ground paste and sauté till the oil separates from the paste.
5. Then add the lady's fingers and potatoes, sprinkle a little water and simmer for 4-5 minutes.If you want to have gravy, then add more water.

Watch the recipe video

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Basara Mei Seyal Bhindi Patata

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SEYALA CHICKEN

Seyala chicken is the easiest dish that anyone can ever cook.Perfect for bachelors. Marinated chicken pieces along with onion, mint leaves, tomato and spices are just mixed and left to cook on a low flame until done. It tastes so delicious with the mint added to it. Sometimes I also add a few spinach leaves or methi leaves if I have them. I prefer using boneless thigh pieces but you can even use chicken pieces with bone or even chicken legs.

Ingredients:
Boneless Chicken .... 250 grams (cut into big cubes)
Onions .................  2-3 ( cut into cubes)
Tomato .............. 1 large (cut into cubes)
Green chillies ..... 2-3
Mint leaves ....... handful
Coriander leaves .. handful
Garlic ............ 1 tbsp (crushed)
Ginger ........... 1 tbsp (grated)
Yogurt ........... 1/2 cup
Garam masala .... 1 tsp
Coriander powder .. 1 tsp
Cumin powder ...... 1 tsp
Red chilli powder .. 1/4 tsp ( or more )
Turmeric powder ... 1/2 tsp
Salt ... to taste
Oil .... 2-3 tbsps.

Method:
1. Clean the chicken pieces. Marinate them with yogurt,garlic, salt, and half portion of each spice powder mentioned above. The rest will be added later while cooking.

2. Heat oil in a pan. Add the onions, ginger, tomato cubes, and the marinated chicken.

3. Add the remaining spice powders, mint, coriander and green chillies. Mix everything well.

4. Reduce the flame and let it simmer to cook until done.

5. No water needs to be added as the chicken leaves water and there is yogurt. Stir it a couple of times after 15 minutes gap.

6. Keep check towards the end so that it does not burn. This usually takes 30 - 40 minutes, depending on the size of the chicken pieces.
This goes well with Rotis / Naans / Rice .. anything.

Check out the recipe video

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