Tag Archives: Dill

Vermicelli Dill Upma

22 Dec

dill_vermicelli_upma
Dill Semya Upma.

Vermicelli is boiled in water till just soft and fluffy. All the vegetables are chopped up and cooked in oil along with dill leaves and spices. Finally vermicelli is added to the vegetables and briefly cooked till it absorbs all the flavors. Serve vermicelli dill upma with a glass of buttermilk.
Makes: around 3 Servings of Vermicelli Dill Upma.

Ingredients:

Vermicelli 1 1/2 Cups
Potato 1 Small
Onion 1 Small
Carrot 1 Small
Green Chillies 4
Dill Leaves 1 Cup Packed
Cilantro Few Leaves
Salt to taste
Oil 1 tsp

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Chana Dal 1/4 tsp
Urad Dal 1/4 tsp
Broken Red Chiles 2
Curry Leaves 5
Oil 1 Tbsp

Method of preparation:

Peel, wash and finely chop the potato, onion and carrot.
Remove stems, wash and slice the green chillies.
Wash and finely chop the cilantro and dill leaves.

Heat a pan on medium heat, add vermicelli and roast until it turns light golden in color.
Bring to boil few cups of water in a sauce pot, add a tsp of oil, few pinches of salt.
When the water comes to a boiling point, add vermicelli.
Boil vermicelli for around 2 minutes or until it is cooked with a slight bite.
Immediately strain the cooked vermicelli and refresh with cold water.

Heat oil in a pan on medium low heat, add all talimpu ingredients in order.
When chana dal turns light brown, add green chillies, potato, carrot and onion.
Once onion turns translucent, add dill leaves and salt.
Fry till all vegetables are cooked and starts to turn light brown around the edges, add strained vermicelli and cilantro.
Mix carefully and cook for a minute or two to let vermicelli absorb all the flavors.
Serve dill vermicelli upma immediately.
Notes: Don’t overcook vermicelli.

Suggestions: If vermicelli is overcooked, try not to boil it for so long next time or else don’t overcook it in the pan. Make sure all vegetables are cooked well before adding vermicelli.
Variations: Add your choice of vegetables to the upma if you desire.
Other Names: Vermicelli Dill Upma, Dill Semya Upma.

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Arbi with Dill Leaves

29 Oct

arbi_dill
Arbi with Dill Leaves.

Arbi / Taro Root is pressure cooked as a whole till soft which aids in easy removal of its skin. Cooked Arbi is then chopped up and fried in little oil along with whole spices. Freshly chopped dill leaves are then added to the fried taro root along with spice powders. Serve arbi with dill leaves over plain steamed rice and dollop of ghee.
Makes: around 3 Servings of Arbi with Dill Leaves.

Ingredients:

Taro Root 4 Medium
Dill Leaves 1 Cup Packed
Garlic 2 Cloves
Red Chili Powder 1/4 tsp
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 arbi under water and halve them if they are too big.
Pressure cook arbi in enough water for 3 whistles.
Alternatively, steam the arbi or cook them in boiling water till soft.
Strain the arbi and once they are warm enough to handle, remove the skin and chop them into small chunks.
Peel and grate the garlic cloves.
Wash and finely chop the dill leaves.

Heat oil in a nonstick pan on medium heat, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped taro root/arbi and fry them till they are golden brown around the edges.
Then stir in grated garlic, green chiles and salt.
Fry briefly and add the chopped dill leaves.
Stir fry for few seconds and remove from heat.
Serve arbi with dill leaves over plain steamed rice and dollop of ghee.
Notes: Make sure arbi is cooked right. Overcooking makes them mushy.

Suggestions: If arbi is not cooked well when its removed from pressure cooker, either put the back on heat with enough water and cook or peel the arbi and cook covered in the pan along with spices till done.
Variations: Arbi Fry with Cilantro, and Dum ki Arbi etc…
Other Names: Arbi with Dill Leaves.

Dill Leaves Chapathi

21 May

dill_chapati
Dill Leaves Chapathi.

Dill leaves are mixed with the wheat flour along with other spices. The mixture is made into a soft dough adding enough water. The dough is rested for sometime and is rolled out into thin chapati. The dill leaves chapathi is then cooked on flat pan till golden brown in color. Serve dill leaves chapathi with any pickle or with any raita.
Makes: around 2 Dill Leaves Chapathi.

Ingredients:

Wheat Flour 3/4 Cup
Dill Leaves 1 Cup Packed
Green Chiles 1
Cumin Seeds a Big Pinch
Salt to taste
Oil as Required

Method of preparation:

Remove stems, wash and finely chop green chiles.
Separate dill leaves and wash them under fresh water and strain the leaves.

In to the mixing bowl, add wheat flour, washed dill leaves, green chiles, cumin seeds and salt.
Knead wheat flour into somewhat soft dough using enough water.
Keep the dough covered with a damp cloth or plastic wrap for half an hour.
Divide the dough into two portions.

Dust some wheat flour and roll out each portion into thin disks and keep aside.
Smear few drops of oil with the help of a spoon on the rolled out circular disk and close to form a semi circle.
Spread few more drops of oil on the semi circle and close to form a triangle.
Press lightly, dust some wheat flour and roll the triangular shaped dough into somewhat thin chapathi.
Repeat the same with the other portion of wheat dough.

Heat a flat pan on medium – high heat.
When pan gets hot, place one rolled out dill leaves chapathi at a time.
Fry on one side till brown spots appear and turn on other side and pour few more drops around the chapathi.
When you see brown spots on the other side, remove from heat and place in a closed container to keep them soft.
Repeat the same with remaining rolled out chapathi.
Serve dill leaves chapathi with pickle or with your choice of raita.
Notes: Adjust the thickness of the chapathi according to your preference.

Suggestions: If the chapathi is not cooked properly, put it back on low heat and cook till its done.
Variations: Fry dill leaves in little oil before adding to wheat flour if you wish.
Other Names: Dill Leaves Chapathi.

Dill Leaves Moong Dal

17 May

moong_dal_dill
Dill Leaves Moong Dal.

This is a quick and tasty recipe with dill leaves. Spices are added to oil and fried along with dill leaves. Moong dal is cooked till soft but whole and added to the dill leaves and fried for couple of minutes. Dill leaves with moong dal can be served with plain steamed rice or with roti or chapati.
Makes: around 2 Serving of Dill Leaves Moong Dal.

Ingredients:

Dill Leaves 2 Cups Packed
Moong Dal 1 Cup
Garlic 3 Cloves
Green Chiles 3 – 5
Turmeric Powder 1/8 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
Oil 2 tsps

Method of preparation:

Separate leaves, wash and roughly chop dill leaves.
Remove stems, wash and slice green chiles.
Peel and roughly chop the garlic pods.

Wash the moong dal under running water.
Pour few cups of water and boil moong dal in enough water until just cooked and whole.
Strain the cooked moong dal and keep aside.

Heat oil in a pan, add garlic and all talimpu ingredients in order.
When urad dal changes color, add green chiles and dill leaves.
Stir fry for a minute or two until dill leaves wilt completely.
Then add cooked moong dal, turmeric powder, salt and stir fry for a minute or two.
Serve dill leaves with moong dal with steamed rice and dollop of ghee.
Notes: Make sure moong dal is cooked right.

Suggestions: If moong dal is not cooked properly, add few splashes of water to the pan and cook covered till done.
Variations: You can also soak the moong dal in water for half an hour before adding to the fenugreek leaves pot. Cook the soaked moong dal covered till its just soft but firm.
Other Names: Dill Leaves Moong Dal.

Dill Cucumber Raita

16 May

cucumber_dill_raita
Dill Cucumber Raita.

Dill leaves are roughly chopped and added to the hot oil with spices. Yogurt is whisked and chopped cucumber is added along with dill leaves and spices. Serve dill cucumber raita with roti etc…
Makes: around 4 Servings of Dill Cucumber Raita.

Ingredients:

Plain Yogurt 1 1/2 Cups
Cucumber 1/2 of Medium Size
Dill Leaves a Handful
Green Chiles 1
Cumin Seeds 1/4 tsp
Mustard Seeds 1/8 tsp
Salt to Taste
Oil 1 tsp

Method of preparation:

Wash dill leaves, discard hard stems and roughly chop dill leaves.
Slightly peel, remove ends, wash and chop the cucumber into small pieces.
Whisk yogurt with salt and keep aside.
Remove stems, wash and slice the green chiles.

Heat oil in a pan, add mustard seeds and cumin seeds.
When mustard seeds start spluttering, add green chiles and remove from heat.
Add dill leaves to the same pan and let it cool to room temperature.
Add the dill leaves to the yogurt and mix well.
Serve dill cucumber raita with roti etc…
Notes: Make sure to adjust the consistency of the raita with water.

Suggestions: Adjust green chiles according to taste.
Variations: Dill leaves can be added to the yogurt directly without adding to the spices.
Other Names: Dill Cucumber Raita.