Archive | January, 2012

Spinach Bell Pepper Chutney

31 Jan

spinach_bellpepper
Spinach Bell Pepper Chutney.

Spinach and red bell pepper is cooked in oil till just soft. They are then pulsed into coarse mixture along with tamarind and sesame powder. Finally chutney is seasoned with whole spices. Serve spinach bell pepper chutney with steamed rice and dollop of ghee.
Makes: around 1 Cup of Spinach Bell Pepper Chutney.

Ingredients:

Spinach 2 Cups Packed
Red Bell Pepper 1
Tamarind 1 inch Piece
Green Chile 1
Sesame Seeds 2 Tbsps
Salt to Taste
Oil 1 tsp

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Asafoetida a Big Pinch
Oil 1/2 tsp

Method of preparation:

Wash and roughly chop spinach.
Wash, remove stem and dice the bell pepper.

Heat oil in a pan, add bell pepper and cook till it turns just soft.
Add the chopped spinach, green chiles and fry for few mintues till spinach wilts.
Remove the pan from heat.

Heat a small pan on medium heat, add sesame seeds and fry till they turn light golden in color.
Remove sesame seeds and cool it to room temperature.
Grind half of the sesame seeds into fine powder.

Heat oil in same pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat.

Grind spinach and bell pepper mixture into coarse mixture along with sesame seeds powder, tamarind and salt.
Remove the ground chutney onto a bowl, stir in talimpu and toasted sesame seeds.
Serve spinach bell pepper chutney with steamed rice and dollop of ghee.
Notes: Make sure not to overcook bell pepper.

Suggestions: Adjust spice with green chiles.
Variations: Check other bell pepper recipes here.
Other Names: Spinach Bell Pepper Chutney.

Spinach Tomato Curry

30 Jan

spinach_gravy_curry
Spinach Tomato Curry.

Spinach is washed and roughly chopped. Gravy is prepared with onion, tomato and spices. Spinach is cooked in the gravy along with dalia powder and other powdered spices. Serve spinach tomato curry with steamed rice or with roti.
Makes: around 4 Servings of Spinach Tomato Curry

Ingredients:

Spinach 1 1/2 Cups Packed
Onion 1
Tomato 2
Green Chiles 2 – 3
Dalia / Roasted Gram 2 Tbsps
Turmeric Powder a pinch
Red Chile Powder 1/4 tsp
Coriander Powder 1/2 tsp
Salt to taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash and roughly chop the spinach leaves.
Remove stems, wash and slice the green chiles.
Peel, remove ends and roughly chop the onion.
Wash and finely chop the tomatoes.
Grind dalia into fine powder using spice blender.
Mix dalia powder with few tablespoons of water and keep aside.

Heat oil in a pan on medium high heat, add all talimpu ingredients in order.
When cumin seeds start to sizzle, add chopped onion.
Fry the onion till it turns light brown around the edges.
Then add green chiles, chopped tomatoes and cook till tomatoes soften and become mushy.
Now add chopped spinach and around half a cup of water.
Cook covered till spinach is cooked well.
Then add dalia paste, coriander powder, red chilli powder, turmeric powder and salt.
Cook briefly and remove from heat.
Serve spinach tomato curry with steamed rice or with roti.
Notes: Make sure to cook the spinach well.

Suggestions: Adjust the amount of spinach according to preference.
Variations: You can also add garam masala powder in the end if you wish.
Other Names: Spinach Tomato Curry.

Herb Potatoes

29 Jan

potato_cilantro
Herb Potatoes.

Red potatoes are boiled till just soft and diced. Dice potatoes are briefly fried in whole spices and finished with chopped herbs. Serve herb potatoes hot with steamed rice and dollop of ghee.
Makes: around 4 Servings of Herb Potatoes.

Ingredients:

Red Potatoes 4 – 5
Mint Leaves 1/4 Cup
Cilantro 1 Cup Packed
Onion 1
Coriander Powder 1 tsp
Green Chiles 2 – 3
Turmeric Powder a big pinch
Salt to taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash and finely chop cilantro and mint leaves.
Peel and finely chop onion.
Remove stems, wash and finely chop green chiles.

Halve the potatoes and boil them in salted water until soft.
Peel and chop the boiled potatoes into small cubes.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles and chopped onion.
When onion turns translucent, add boiled potato cubes, turmeric powder and salt.
Stir fry for a minute or two and finally add coriander powder, chopped cilantro and mint leaves.
Fry briefly and remove from heat.
Serve herb potatoes hot with steamed rice and dollop of ghee.
Notes: Make sure not to overcook potatoes.

Suggestions: Don’t over fry once the herbs are added at end.
Variations: You can also deep fry the potatoes if you wish.
Other Names: Herb Potatoes.

Lemony Powdered Poha

28 Jan

powdered_poha_pulihora
Lemony Powdered Poha

Poha / Flattened rice is ground into coarse powder. It is soaked with few splashes of water and mixed with fried spices and dals. Serve lemony powdered poha with yogurt.
Makes: around 2 Servings of Lemony Powdered Poha.

Ingredients:

Thick Poha 1 Cup
Green Chiles 2 – 3
Raw Peanuts 2 Tbsps
Turmeric Powder 1/8 tsp
Lemon Juice 4 – 7 Tbsps
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash, remove stems and slice the green chiles.
Grind flattened rice / poha into coarse powder.
Wash the powdered poha with water and keep aside.
Leftover water will eventually be soaked by powdered poha.

Heat oil in a pan, add peanuts and roast them until light golden brown.
Remove the peanuts onto a bowl, add all other talimpu ingredients in order in the same pan with remaining oil.
When chana dal turns light brown, add sliced green chillies.
Fry for a minute and add turmeric powder and remove from heat.
Stir in wet poha, fried peanuts and salt.
Mix everything thoroughly with a wide spatula.
Stir in lemon juices and adjust seasonings if necessary.
Leave the lemony powdered poha covered for couple of hours if time permits.
Serve lemonypowdered poha with plain yogurt and with any pickle of your choice.
Notes: Make sure to add just enough water to the powdered poha.

Suggestions: If poha powder becomes too wet, let it dry for couple of minutes before adding to pan. If poha powder is dry, sprinkle more water to wet it.
Variations: You can also add sliced onion along with green chiles.
Other Names: Lemony Powdered Poha.

Yellow Cucumber Dal

27 Jan

dosakaya_dal
Yellow Cucumber Dal.

Yellow cucumber is chopped up and cooked in oil along with whole spices. Toor dal is pressure cooked separately and added to the cucumber. Finally lemon juice is added to the cucumber dal just after removing from heat. Serve yellow cucumber dal with steamed rice or with roti.
Makes: around 4 Servings of Yellow Cucumber Dal

Ingredients:

Raw Yellow Cucumber 1 Small
Toor Dal 1 1/2 Cups
Green Chiles 3 – 5
Lemon Juice 4 – 5 Tbsps
Turmeric Powder 1/2 tsp
Salt to taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash toor dal with water thoroughly and pressure cook in 3 cups of water for 3 whistles.
Wash, peel, remove ends, discard seeds and chop lemon cucumber into small pieces.
Remove stems, wash and slice the green chiles.

Heat oil in a deep vessel, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles, chopped lemon cucumber, turmeric powder and salt.
Pour a cup of water and cook covered until lemon cucumber pieces turn soft.
Uncover and add cooked toor dal along with half a cup of water (if necessary).
Bring to boil and let it bubble for few minutes before removing from heat.
Stir in lemon juice and serve yellow cucumber dal with steamed rice or with roti.
Notes: Make sure yellow cucumber is cooked well.

Suggestions: Adjust lemon according to sourness of the yellow cucumber.
Variations: Check other dal recipes here.
Other Names: Yellow Cucumber Dal.