CHANNA DAL MASALA

CHANNA DAL MASALA



This recipe I learnt it from my friend Saroj, who is a good cook. Thank you Saroj for sharing this wonderful recipe.


Ingredients:
1 cup channa dal
1 meduim sized onion finely chopped
1tspn ginger finely chopped
1tspn garlic finely chopped
1tspn ginger garlic paste
1meduim sized tomato finely chopped
3-4 green chillies finely chopped
small pc of cinnamon, 2 cloves,1cardamon -freshly coarsely powdered
2tbspn fresh corriander -finely chopped
1tspn cumin seeds/jeera
1tspn turmeric
1tbspn oil
salt as per taste

Method:
1.Pressure cook channa dal with 2 cups of water adding turmeric and cumin seeds.
2.In a pan, heat oil on a medium flame, add chopped onion, chopped ginger, garlic, chopped green chillies and saute for 3min.
3.Add ginger garlic paste and freshly powdered spice. Saute for 1min.
4.Add chopped tomatoes and saute till they become soft.
5.Add fresh corriander and saute for a min.
6.Now add cooked channa dal, salt and cook till the dal becomes soft.

Serve it hot with any Indian bread or rice.

BASSARU

BASSARU


Basarru - in kannada, basidu madida saru-means curry out of the water/soup drained from the cooked vegetables/dal/greens.

This dish need not have to be  prepared with the same combination, this curry can be prepared with lot of combinations like- any greens with anygram/ dal and any vegetable.
Like-dil with french beans, cabbage and dal, ridge gourd and dal... These combinations are cooked and the water or the soup what you drain,to that- add some masala and season is Bassaru. And the cooked vegetable is seasoned and served as a sabzi or a side dish.
Following is a pic of Harive Soppu/Amaranth with Togari kalu/Pigeon peas



Ingredients:
A bunch of spinach-chopped/Harive Soppu/any other greens/vegetables such as beans, cabbage, ridge gourd...
1/4 cup moong beans or green gram/Togari Kalu (pigeon peas) /togari bele
4 cups water

Cook the moong gram/pigeon peas/pigeon dal-dont overcook. Take out 3tbsp. cooked gram/dal. keep it aside for masala. Now add the green and cook till done.  Let it cool down.Using a drainer,drain the water in a bowl and keep the greens and dal sepertely for the sabzi or side dish.

For the Masala -Ingredients:
1/2 cup Coconut grated
1/2 medium sized Onion -slightly roast on a open flame
3tbsp cooked gram/dal (kept aside)
4-5 garlic pods
1 tspn Pepper
1tbspn. red chillie powder
marble sized tamrind
1tbspn fresh corriander leaves-corsely chopped

For seasoning
1tspn oil
1tspn mustard seeds
3 garlic pods-corasely crushed
6-8 Curry Leaves
1/2tsp -asafoetida/hing

Method:
1. Grind the ingredients to make masala.
2. Add it to the drained water, add salt as per taste and allow to boil.
3. Meanwhile, heat oil on a medium flame, add mustard seeds, crushed garlic pods(let it turn slight brown), and curry leaves and saute.
4. Transfer the above seasoning to the curry and cook for 2min.

For the Sabzi/side dish -Ingredients:
cooked spinach and moong bean/green gram
1 meduim sized onion finely chopped
3-4 red chillies -broken
3-4 garlic pods -crushed(0ptional)
2tspn. grated coconut (optional)
2tspn oil
Method:
1.In a pan, heat oil on medium flame -add chopped onion and crushed garlic pods,cook them till they become translucent.
2.Add red chillies and saute.
3.Add Cooked spinach and moong bean/green gram, salt and saute for 4-5 minutes.
If required garnish with fresh grated coconut

TOMATO SAAR / TOMATO RASAM

TOMATO SAAR / TOMATO RASAM

GREENS CURRY/MOSOPPU

GREENS CURRY/MOSOPPU
In kannada soppu means greens. Mosoppu is a curry with mixed greens and dal-prepared in most of the kannadigas houses in Bangalore.
This recipe I learnt it from my mother. I remember during my school days and college days when we use to share our lunch boxes-when my mother use to pack mosoppu saru with rice my childhood friend Anitha, who is settled in Bellary now, use to love this!



Ingredients:
1/2 cup toor dal
small bunch of fresh spinach
small bunch of fresh fenugreek/methi leaves
small bunch of dil/sabsige soppu
1tspn cumin seeds
4-5 green chillies
2 meduim sized tomatoes
1/2 meduim sized onion
5-6 garlic pods
1tbspn grated coconut
salt as per taste

For seasoning
1tspn oil
1tspn mustard seeds
pinch of asafoetida
4-5 crushed garlic pods
5-6 curry leaves

Method:
1.Pressure cook dal with greens,cumin seeds, garlic, green chillies, chopped tomatoes, coarsely chopped onion in 3cups of water
2. Once it is cooked, pick the greens, garlic, green chillies and grind them with grated coconut corsely.
3. Mix the above grinded with the dal.
4. Add salt and let it boil
5. Meanwhile, in a small pan heat oil on a meduim flame - add mustard seeds, once it splutters, add asafoetida, crushed garlic -let it turn slight brown and add curry leaves and saute.
6.Transfer the seasoned to the curry and boil for 2-3 min.
Serve it hot with rice.

Variations:
1.You can just cook with spinach/palak -without other greens or only greens of your choice.
2. You can add tamrind
3. In seasoning you can add red chillies.
4. Coconut -optional.

EGG CURRY

EGG CURRY



When we invite friends/guests home -My hubby will prepare one recipe of his and once my set of menu is cooked he starts his. So today I will be sharing my hubby's recipe which,I learnt from him recently. This recipe is quite easy and simple and also tasty and yummy!

Ingredients:


4 boiled eggs
6 button mushrooms-sliced
1 onion-sliced
2 capsicum -sliced
4 cloves
4 cinnamon
1tbspn. ginger garlic paste
2 meduim sized tomato-chopped
2tbspn. oil
1tspn.cumin /jeera powder
1tbspn. red chillie powder
1tbspn.corriander powder
1tspn. garam masala powder
1tbspn. kasuri methi
Salt as per taste
fresh chopped corriander for garnishing

Method:
1.Heat oil in thick bottomed pan,add clove and cinnamon-allow them to splutter then add sliced onions and cook them till they become translucent.
2.Add sliced capsicum,sliced mushrooms ginger garlic paste and saute.
3.Add chopped tomatoes and cook for 3-4minutes till they become soft.
5.Add red chillie powder, corriander powder and saute,cumin powder, salt and saute.
6.Now add the boiled egg(cut it in halves)close the lid and cook for 4-5 minutes.
7.Add gram masala,kasuri methi and cook for 2-3 minutes.
8.Garnish with fresh chopped corriander.

Serve it hot with any Indian bread or Rice

MAJJIGE HULI OR DAHI KADI

MAJJIGE HULI OR DAHI KADI
Kadi! as I call in my mother tongue, marathi is one of my favourite curry which I learnt it from my mother. It is yummy, easy and quickest yogurt curry.

INGREDIENTS
250 gms Yoghurt
2 tbsp Grated coconut
3 Green chillies
2 tbsp Chopped coriander
2 Whole black pepper
1/2 tsp Turmeric
1 tbsp Oil
1 tsp Mustard seeds
8 to 10 Curry leaves
Pinch of Asafoetida
Salt as per taste

METHOD
1. Grind grated coconut by adding green chillies, coriander, pepper and turmeric.
2. Heat oil in a kadai, add mustard seeds, curry leaves and asafoetida.
3. Add the grinded mixture, salt and boil by adding a little water.
4. Cool the mixture/kadi.
5. Beat yogurt with a whisk to make it smooth.
6. Add the yogurt to the cooled mixture/kadi.
7. You can add boiled ladies finger/white pumpkin/cucumber to the kadi. Serve it hot with rice.

Gobi - Shimla Mirch Masala

Cauliflower N Capsicum Curry/Gobi-Shimla Mirch Masala

















Ingredients:

1/2 cauliflower/gobi
1 onion-sliced
2 capsicum -diced (I have also used red and orange bell peper)
3-4 green chillies
1tspn. ginger garlic paste
1meduim sized tomato-chopped
2tbspn. oil1tspn.cumin seeds/jeera
1tbspn. red chillie powder
1tbspn.corriander powder
1tspn. garam masala powder
fresh chopped corriander
Salt as per taste

Method:

1.Heat oil in thick bottomed pan,add cumin seeds-allow them to splutter then add sliced onions and cook them till they become translucent.

2.Add green chillies, ginger garlic paste and saute.

3.Clean and Seperate the cauliflower into small-small florets.

4.Add the cauliflower,salt and cook for 5-6 minutes on medium flame.

5.Add red chillie powder, corriander powder and saute.

6.Add chopped tomatoes and cook for 1-2 minutes.

7.Add diced capsicum and bell pepper and cook for 3-4 minutes.

8.Add gram masala and saute

9.Garnish with fresh chopped corriander

Zucchini with Moong dal

Ingredients:
1-2 zucchini1/2 cup moong dal(green gram pulse)
1 small sized chopped onion
5-6 garlic cloves coarsely chopped
3-4 green chillies chopped1tsp jeera(cumin seeds)
1 meduim sized tomato(optional)
Fresh corriander for garnishing
1/2 tspn turmeric
1tbpsn oil
pinch of asafoetida/hing
Salt as per taste

Method:
1. Pressure cook moong dal with 2cups of water,2 drops of oil, and turmeric.
2. Heat oil in thick bottomed pan, add jeera let it splutter then add chopped garlic, green chillies, chopped onion. cook them till they become translucent.
3.Add zucchini cubes, cook on medium heat till the zuchinis are soft.
4.Add cooked dal, add salt as per taste and boil for 6-7 minutes on a medium heat.
5.Garnish with fresh chopped corriander leaves.