Spicy Dal with Roasted Vegetables

Source: Suganya's http://www.tastypalettes.com/

Ingredients for Roasted Vegetables:

• 3 Potatoes, cubed
• 2 Carrots, cubed
• 1 Capsicum, cubed
• 1 Onion, roughly chopped
• 1 Full Garlic
• Salt to taste
• 1/2 tsp Pepper
• 1 tbsp Olive Oil

Method:

• Mix the vegetables with salt, pepper & olive Oil.
• Spread them in a baking tray & cover it with foil.
• Cut the whole garlic into two halves, horizontally.
• Season with salt, pepper and olive oil & Wrap them in separate pieces of foil.
• Keep the garlic head among the vegetables.
• Bake the vegetables at 450F for half an hour.
• Squeeze the roasted garlic over the vegetables.

Ingredients for Dal:

• 1 Cup Moong dal
• 1/4 tsp Turmeric powder
• 1 tbsp Ginger, grated
• 4 Green chillies, slit
• Salt to taste
• 1 tsp Oil
• 1 tsp Cumin powder
• 1 tsp Chilli powder

Method:

• Pressure cook the dal and mash it completely.
• Heat oil in a pan and add the ginger, chillies and fry for a couple of minutes.
• Add cumin powder, chilli powder and immediately transfer the tampering to the dal.
• Add salt, turmeric powder to the dal & mix it well.
• Add the prepared vegetables to this and serve hot.

Aloo Tikki Chaat

Ingredients: For Tikki

• 3 Potatoes, boiled & mashed
• 2 Slices bread (dip in water and squeeze out water)
• 2 tbsp Onions, finely chopped
• 2 Green chillies, minced
• salt to taste
• 1 tsp Cumin powder
• 1/2 tsp Coriander powder
• 1/2 tsp Garam masala
• 1 tbsp Chopped Cilantro
• 2 tbsp Oil

For Chole:

• 2 Cup chick peas (soaked overnight and boiled)
• 2 medium tomatoes finely chopped
• 1 large onion finely chopped
• 1 tsp each ginger garlic paste
• 1/2 tsp cumin seeds
• A pinch of turmeric powder
• 1/4 tsp amchur
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 bay leaf
• 1 tsp Chole masala
• 3 green chillies finely chopped
• 1/2 tsp chilli powder
• Salt to taste
• 2 tbsp oil
• 4 tbsp cilantro to garnish

Method for Tikki:

• Mix together potatoes, bread slices, onions,chillies,cilantro, salt and the dry spices and mix well.
• Make lemon size balls and press them to form tikkies.
• Heat tava & place the tikkies & fry them till golden brown.

Method for Chole:

• Heat oil in a pan and add jeera and bay leaf when oil is hot.When they splutter add onions and fry till onions are transparent.
• Add ginger garlic paste green chillies and fry till they change color.
• Add tomatoes and cook till oil separates.
• Add turmeric powder, coriander powder, cumin powder, chole masala, chilli powder,amchur powder and mix well.add little water if required.
• Cover and cook for 3-4 minutes and add the boiled chickpeas salt and mix well.
• Cook for another 5 minutes till the gravy thickens.

For Assembling:

• Place 2 tikkies on a plate and pour 2 ladles of chole over it and sprinkle green chutney, sweet chutney, chopped onions and serve hot.

Paneer Fried Rice

Ingredients:

• 2 cups rice (cooked)
• 1 Cup Paneer, cubed
• 1 Carrot, finely chopped
• 1/2 cup Beans, finely chopped
• 1 Capsicum, chopped
• 4 Green chillies, finely chopped
• 3-4 Cloves garlic, minced
• 1" Ginger piece, grated
• 1/4 tsp Ajinomoto
• 2tsp Vinegar
• 2tsp Soya Sauce
• Salt to taste
• 1/4 tsp Black Pepper powder
• Chopped Spring Onions

Method:

• Heat oil in a pan and add ginger, garlic, chillies and saute for a minute.
• Add the chopped vegetables, paneer and fry on a high flame for a couple of minutes.
• Add ajinomoto, pepper powder, salt and mix well & saute for a minute.
• Add vinegar, soya sauce , rice and mix well.
• Garnish with chopped spring onions & serve hot.

My Entry for the 'Ravishing Rice Recipes' hosted by Nags & Meeta

Malai Kofta

Ingredients: For Koftas:

• 2 Medium Potatoes, boiled & grated
• 1 Carrot, grated
• 1/4 Cup Beans, finely chopped
• 1/2 Cup Onions, finely chopped
• 1/2 Cup Paneer, grated
• 4-5 Green chillies, finely chopped
• 1/4 Cup Corn flour/corn starch
• Salt to taste
• 1/4 Tsp Cumin powder
• Oil to deep fry

For Gravy:

• 2 Onions, roughly chopped
• 1 tsp Ginger paste
• 1 tsp Garlic paste
• 3 green chillies
• 3 Tomatoes, chopped
• 1 tsp Coriander powder
• 1/2 tsp Turmeric powder
• 1/2 tsp Chilli powder
• 1/2 Cup Paneer, grated
• 1/2 Cup Cream or milk
• 1 tsp Garam masala powder
• 1 tbsp oil
• Chopped Cilantro to garnish

Method: For Koftas:

• Mix potatoes, paneer, chillies, carrots, beans, salt, paneer, corn flour,onions, cumin powder.
• Make small lemon size balls or desired shape and deep fry in hot oil and keep aside.

For Gravy:

• Heat oil in a pan and add onions and saute till onions turn translucent.
• Add ginger, garlic paste, green chillies and fry for a minute.
• Add coriander powder, turmeric powder, chilli powder and mix well.
• Add the tomatoes and cook till oil separates.
• Remove and cool this mixture. Blend it to a fine paste.
• Transfer this puree to a pan and add little water if the puree is thick and bring to a boil.
• Add salt, grated paneer and cook for 10 mts on medium flame.
• Add cream or milk and mix well.
• Add fried koftas, chopped cilantro and some garam masala just before serving.
• Serve hot.

Note:

• Fry one kofta and check for binding, if koftas break add some more cornflour.

Puri & Saagu

Ingredients: For Puri:

• 1 cup Wheat flour
• 1 tbsp yogurt
• Salt to taste
• Some water
• Oil to deep fry

Method:

• Mix flour, yogurt,salt with some water to a tight dough.
• Cover & keep aside for 10 mts.
• Divide and make lemon size balls with the dough.
• Roll out each ball with a rolling pin and deep fry in hot oil.
• Serve hot with Saagu.

For Saagu:

• 2 Potatoes, boiled & mashed
• 1 Onion, thinly sliced
• 1 tomato, chopped
• 1/4 cup Green peas (fresh or frozen)
  
• 1 tsp ginger garlic paste
• Salt to taste
• 1 tbsp Besan, mixed with water
• A pinch Asafoetida
• 1 tsp garam masala
• 1/4 tsp Turmeric powder
• 1 tsp Chilli powder
• 1/2 tsp Mustard seeds
• 1 tsp Channa dal
• 1 tbsp oil
• Few Curry leaves
• Chopped Cilantro

Method for Saagu:

• Heat oil in a pan and add mustard seeds, when they start to crackle add the channa dal.
• When dal changes color to golden brown add curry leaves, asafoetida, onions and saute till onions are soft.
• Add the ginger garlic paste and saute for a minute.
• Add turmeric powder, garam masala, chilli powder, peas and mix well.
• Add the tomatoes , salt and cook till tomatoes & peas are cooked & oil separates.
• Add the mashed potatoes , little water and cook for 5-6 minutes.
• Add the besan mixed in water and let it boil for a couple of minutes.
• Remove and garnish with chopped cilantro and serve hot.

Chutney Podi

Ingredients:

• 1 Cup Channa Dal
• 1 Cup Urad dal
• 1/2 cup Dry coconut powder
• 8-10 Whole Red chillies
• Half lemon size Tamarind
• Salt to taste
• Few Curry leaves
• 1/8 tsp pinch of Asafoetida
• 1 tsp oil

Method:

• Heat oil in a pan and fry the dal's , chillies and asafoetida
• on medium heat till dal's are browned.
• Remove and in the same pan fry the dry coconut, curry leaves for a minute and remove.
• Fry the tamarind also for a minute and remove.
• Grind together all the ingredients and add salt.
• Remove and store in an airtight container.
• Serve with Idly, dosa with a dash of ghee.

Capsicum & Aloo Stir Fry

Ingredients:

• 3 Potatoes, partially cooked & cubed
• 2 Capsicums, cubed
• 1 tbsp Oil
• 1 tsp Cumin seeds
• A large pinch of Asafoetida
• 1/4 tsp Turmeric powder
• 3/4 tsp chilli powder
• 1/2 tsp Coriander powder
• 1/2 tsp Cumin powder
• 1/2 tsp Dry mango powder/Amchur
• Salt to taste
• 1 tsp Garam masala powder

Method:

• Heat oil in a pan and add cumin seeds & asafoetida, when the cumin seeds start to crackle add the potatoes and fry till potatoes are slightly browned.
• Add the capsicum and continue to fry till capsicums are done.
• Add the turmeric powder,salt, coriander powder, cumin powder,amchur, chilli powder, garam masala and stir.
• Continue to cook for a couple of minutes.
• Remove and serve hot.

Aloo Mattar

Ingredients:

• 2 Potatoes,boiled & cubed
• 1/2 Cup Peas (fresh or frozen)
• 3 Tomatoes, finely chopped
• 1 Onion, finely chopped
• 2 green chillies
• 1 tbsp Ginger-garlic paste
• Salt to taste
• 1/2 tsp Coriander powder
• 1/4 tsp Cumin powder
• 1 tsp Garam masala
• 1 tsp Chilli powder
• 1/8 tsp Turmeric powder
• 2 tbsp oil
• Chopped Cilantro to garnish

Method:

• Heat Oil in a pan and add onions and fry till they turn translucent.
• Add ginger-garlic paste, green chillies and fry for a couple of minutes.
• Add the tomatoes,peas and cook till oil separates.
• Add the cumin, coriander, garam masala, turmeric, chilli powders and mix well.
• Add the boiled potatoes and mix well.Cover and cook for few minutes.
• Remove and garnish with chopped cilantro.
• *For the extra richness you can add 1 cup of fresh cream or whole milk.

Paneer Makhani

Ingredients:

• 250gms Paneer, cubed
• 1 Big onion (blanched & pureed)
• 4 Big Tomatoes(blanched & pureed)
• 1 tbsp Ginger garlic paste
• 1 tsp Coriander powder
• 1 tsp Garam masala
• 1/2 tsp Cumin powder
• 4 tbsp Cashew nut paste
• 1 bay leaf
• 1" piece Cinnamon
• 3 Cloves
• 2 Cardamoms
• 1/2 tsp Kasuri Methi
• 1/4 tsp Turmeric powder
• Salt to taste
• 2 tbsp Butter (unsalted)
• 1 tsp Red Chilli powder
• 1/4 cup Cream (optional)
• Chopped Cilantro

Method:

• Heat butter in a pan and fry Paneer and keep aside.
• In the same pan add the whole garam masala & fry till they turn brown.
• Add the onion paste & fry for a couple of minutes, add the ginger garlic paste and fry for a minute.
• Add the cashew nut paste, cumin powder, coriander powder, turmeric powder, chilli powder and fry for 3-4 minutes.
• Add the tomato puree , salt, kasuri methi and fry till oil separates.
• If you are using cream you can add it at this point.
• Add the paneer cubes and mix well.Cover and cook for a couple of minutes.
• Remove, garnish with chopped cilantro and serve hot.

vegetable Puffs

Ingredients:

• 2 Puff Pastry sheets

For the Stuffing:

• 2 tbsp Onions, finely chopped
• 2 Potatoes, Cubed (boiled)
• 1/2 Carrot, cubed (boiled)
• 1/2 cup Beans, chopped (boiled)
• 1/4 tsp Garlic, minced
• 1/2" piece Ginger, grated
• Salt to taste
• 2 tsp Oil
• 1/4 tsp Cumin powder
• 1/2 tsp Coriander Powder
• A pinch of Turmeric powder
• 1/4 tsp Chat masala
• 1/4 tsp Chilli powder

Method:

• Heat oil in a pan and add onions, saute till onions turn translucent
• Add ginger, garlic and saute for a minute.
• Add potatoes, carrots, beans, salt, turmeric powder and cook for a minute.
• Add the cumin powder, coriander powder, chilli powder and mix well & keep aside.
  
• Thaw the Puff pastrey sheet for 20 mts and cut them to form a square.
• Put the stuffing in the center and fold & seal them with little water..
• Preheat the oven at 350F and bake the Puffs for 10-12 minutes or till they become crispy.
• Serve hot with ketchup.

Dahi Vada.

Ingredients: For Vada:

• 1 cup Urad dal
• Salt to taste
• 1" piece ginger, grated
• 4-5 Green chillies, minced

For Dahi:

• 2 cups Yogurt (chilled)
• 1/2 tsp Ginger, grated
• Chopped Cilantro
• 2 tbsp Carrot, grated
• Salt to taste
• Roasted Cumin powder
• Chilli powder

Method:

For Vada:

• Soak urad dal for 5-6 hours and grind to a smooth paste with very less water.
• Add salt, grated ginger, green chillies and mix well.
• Heat oil in a pan and slightly wet a zip lock cover and take small lemon size batter and press them slightly using your palm, make a small hole in the center.
• Deep fry in hot oil till they turn into golden brown color.
• Place these vadas in warm water for 2 mts and gently squeeze out water and keep aside.

For Dahi:

• Beat the yogurt until it is smooth, or pass it through a muslin cloth to remove lumps.
• Add Salt, ginger, cumin powder and mix well.
• Pour the dahi over the vadas.
• Garnish with grated carrot, chopped cilantro, cumin powder, chilli powder and serve.
• You can also add tamarind chutney and green chutney.

Masala Dosa

Ingredients:

• 1 Cup Urad dal
• 2 Cups Rice
• 1/4 Cup Poha
• 2 tsp Fenugreek seeds
• Salt to taste

Method:

• Wash and soak dal, rice, poha, fenugreek seeds together for 6-8 hrs.
• Grind them together to a smooth batter.
• Leave this batter overnight to ferment.Add salt at this stage.
• Heat tava and spread the batter over it and grease the corners with lil oil.
• Cook till dosa turns brown and crispy.
• Add some potato bhaji to it and Serve hot.

Potato Bhaji:

• 4 Potatoes (cooked & mashed)
• 1 onion, sliced
• 1" ginger, chopped
• 4 green chillies, chopped
• few curry leaves
• chopped cilantro
• Salt to taste
• 1/2 tsp turmeric powder
• 1 tsp mustard seeds
• 1 tbsp urad dal
• 1 tsp Channa dal
• A large pinch of hing

Method:

• Heat oil in a pan and add mustard seeds, when they begin to crackle add urad dal, channa dal
• hing and fry till dals change color.
• Add chopped green chillies, ginger, curry leaves and saute for a minute.
• Add onions and saute till they turn translucent.
• Add turmeric powder, mashed potatoes, salt and lil water and mix well.
• Cover and cook for 3-4 minutes.add chopped cilantro and mix well.

Onion Pakoda

Ingredients:

• 1 cup Besan
• 1/4 cup Rice flour
• 2 Onions, thinly sliced
• 2 green chillies, minced
• 1 tsp Chilli powder
• Salt to taste
• 1/2 tsp Cumin powder
• Oil to deep fry

Method :

• Mix besan, rice flour, salt, cumin powder, chillies, chilli powder, together.
• Add onions and make a batter adding lil water.Batter should be thick.
• Heat oil in a pan and drop little by little batter with your fingers to form pakodas.
• Fry till pakodas are crisp and brown.
• Remove and serve hot.

Chettinad Biryani

Ingredients:

• 2 Cups Basmati rice , cooked
• 1 Onion, finely chopped
• 1 tbsp Ginger Garlic Paste
• 2 tsp Coconut, grind to paste
• 2 Tomatoes, blanched & pureed
• 1/2 Cup carrots, thinly sliced
• 1 Potato, cubed
• 1 cup Cauliflower florets
• 1/2 cup Green peas
• 4 Green chillies, slit
• 1/4 cup yogurt
• 2" inch Cinnamon
• 4 Cloves
• 5-6 Peppercorns
• 4 Cardamoms
• 1/2 tsp Shahi Jeera
• 1 tsp Chilli powder
• 2 Bay leaves
• 1/2 tsp Turmeric powder
• 1 tsp Garam masala
• 1 tsp Coriander powder
• 1 tsp Cumin powder
• Salt to taste
• 2 tbsp Oil
• Chopped Cilantro to garnish

Method:

• Heat oil in a pan and add shahi jeera , bay leaves, Cinnamon, Cardamom ,Cloves and fry till they change color.
• Add green chillies, Onions and fry till onions are soft.
• Add ginger-garlic paste, turmeric powder and fry for a minute.
• Add the chopped vegetables , salt, garam masala, cumin powder, coriander powder, coconut paste,tomato puree and mix well.
• Add the yogurt and mix well.Cover and cook till vegetables are cooked.
• Add rice and gently mix it.
• Garnish with chopped cilantro and serve with raita.

My Entry for 'Ravishing Rice' Event hosted by Nags & Meeta.

Corn Capsicum Masala

Ingredients:

• 1 Cup Corn kernels, boiled
• 2 Capsicums , cubed
• 2 medium Onions, finely chopped
• 2 medium Tomatoes, chopped
• 4 tbsp Chopped Cilantro
• 1 1/2" Ginger, grated
• 6 Cloves Garlic, minced
• 3 tbsp Oil
• 1/2 tsp Cumin seeds
• 1 tsp Chilli powder
• 1/2 tsp Cumin powder
• 1 tbsp Coriander powder
• 1/2 tsp Turmeric powder
• 1 tsp Garam masala powder
• Salt to taste
• 1/4 cup milk

Method:

• Heat oil in a pan and add cumin seeds, when they begin to change color add onions and saute till golden brown.
• Add ginger, garlic and fry for a minute.
• Add chilli powder, coriander powder, cumin powder, turmeric, and mix well.
• Add tomatoes and cook till oil separates.
• Add capsicum, corn, garam masala, salt and cook on medium flame for 2 minutes.
• Add milk and mix well, continue to cook on medium flame till capsicums are done.
• Garnish with chopped cilantro and serve hot.

PS: Original recipe uses Khoya/mawa and cream , but i have used milk instead of cream and skipped khoya. :) & still it tasted YUM.

Pindi Chana (Spiced Chick Peas)

Ingredients:

• 1 cup Garbanzo beans/chick peas (soaked over night)
• 1 tea bag
• 1 tbsp Cumin powder
• 1 tbsp Pomegranate seeds powder
• 1 Cardamom
• 1" Piece of Cinnamon
• 4-5 Cloves
• 1 tbsp Coriander powder
• 1 tsp Black pepper powder
• 1/2 tsp Garam masala
• 2 tsp Amchur powder
• 4 Green chillies, finely chopped
• 1/2 tsp Ginger, grated
• 2 tbsp oil
• Salt to taste
• 1 tbsp Cilantro , chopped

Method:

• Pressure cook chick peas with salt, tea bag, cinnamon, cloves and cardamoms.
• Discard tea bag and spices after chick peas are cooked.
• Mix together cumin powder, pomegranate powder, coriander powder, garam masala, amchur, salt together.
• Drain the water from chick peas and add the above spice mix to them and mix well till each chickpea is coated well.
• Add ginger, green chillies and mix well.
• Heat oil in a pan and the spiced chick peas and saute for 3-4 minutes.
• Garnish with chopped cilantro and onions and serve hot.

Mango Pulihora

As i said today being Sri Rama Navami and my much better half's birthday, i wanted to make some thing which is a traditional recipe and the one he relishes more and i chose Mango Pulihora.
here is the recipe...

Ingredients:

• 1 cup rice (cooked)
• 1 cup green mango, grated (mango should be sour)
• 5 green chillies, slit
• 3 red chillies
• 1/4 cup cashews
• 1/2 tsp turmeric powder
• Salt to taste
• 1 tsp mustard seeds
• 1 tbsp channa dal
• 1 tsp Urad dal
• A pinch of asafetida
• few curry leaves
• 1/2 " piece ginger, grated

Method:

• Heat oil in a pan and add mustard seeds, when they start to crackle add the urad dal, channa dal and fry till they are brown.
• Add red chillies, green chillies, grated ginger,turmeric powder, asafetida, curry leaves and fry for a minute.
• Add the grated mango to this and saute for a minute and remove.
• Add this mixture, salt to the rice and mix well.

Happy Sri Rama Navami

Sri Rama Navami is a festival celebrated in South India, this is Special festival for me because my Husband's birthday also falls on the same day every year.

Vadapappu & Paanakam

Ingredients:

• 1 cup Yellow Moong dal (soaked in water for 3 hrs & drained)
• 1 tbsp Green mango, grated
• 1 tbsp Carrot, grated
• 1 tbsp Coconut, grated (i did not use it)
• 1 green chilli, finely chopped
• 1 tbsp chopped Cilantro
• 1 tsp lime juice (fresh)
• Salt to taste

Method:

• Mix every thing together.

Ingredients:

• 1 Cup Jaggery , grated
• 1/2 tsp Cardamom powder
• 1/4 tsp Black Pepper powder
• 3 Cups Water

Method:

• Mix grated jaggery in water till jaggery gets dissolved completely.
• Add the cardamom powder and black pepper powder and mix.
• Serve chilled.

Palak Kofta Curry

Ingredients:

For gravy:

• 2 packets Spinach/Palak
• 1 Onion, roughly chopped
• 3 cloves garlic,minced
• 2" piece ginger, minced
• Salt to taste
• 6 green chillies, finely chopped
• 1/2 tsp cumin seeds
• 2 tbsp fresh cream to garnish.

For Koftas:

• 1 cup Garbanzo beans (chickpeas) , soaked over night
• 4-5 cloves garlic, minced
• 2" piece ginger, minced
• 3 tbsp Paneer, grated
• Salt to taste
• 3 green chillies
• 1 tbsp cilantro, finely chopped
• few mint leaves, finely chopped
• 2 tbsp onions, finely chopped
• 1/4 tsp Amchur powder
• Oil for deep frying

Method:

For kofta:

• Grind coarsely the garbanzo beans along with green chillies.
• Add the chopped onion, ginger, garlic, mint, cilantro, salt, grated paneer, amchur powder and mix well.
• Make small balls and deep fry in oil till golden brown and keep aside.

For gravy:

• Put Spinach in boiling water for 5-7 minutes and remove.
• Grind spinach to puree along with onions.
• Heat oil in a pan and add cumin seeds, when they start to splutter add the ginger, garlic and chillies and fry till they change color.
• Add the puree , salt and mix well.
• Cook on medium heat for 10 minutes and add the fried koftas.
• Remove and garnish with fresh cream and serve hot.

Gulab Jamun

Ingredients:

• 1 Cup Mawa (Khoya)
• 4 tbsp Cottage cheese
• 2 tbsp Maida
• 1/4 tsp Cardamom powder
• 2 cups Sugar
• Oil to deep fry

Method:

• Grate khoya and mash cottage cheese and keep aside.
• Mix khoya , cottage cheese and maida with little water and make a soft dough.
• Divide into equal portions and shape into balls.
• Prepare a sugar syrup with sugar and two cups of water.
• Add cardamom powder to the sugar syrup.
• Heat oil in a kadai add the balls and deep fry on low heat till golden brown.
• Drain and soak in the sugar syrup.