4 Indian recepies for you , from north, south, east and west
happy diwali; eatnenjoy
(Steamed Lentil Squares)
Serves : 6
Cooking time: 1 Hour 30 mins
2 cups chana dal
1 tsp mustard seeds
1/4 cup urad dal
1/4 coconut grated
2 lemons
2 tbsps coriander leaves chopped
1 tsp green chilli-ginger paste
8 curry leaves
4tsp asafoetida
4 tbsps oil
1/4tsp soda bicarb
Salt to taste
1 tsp sugar
Procedure : Soak chana dal and urad dal for 8 hours. Grind finely. Mix ginger and green chilli paste to the dal paste. Add soda bicarb, asafoetida, salt and sugar. Heat two tbsps oil and pour into the dal mixture. Put the mixture in a vessel. Cover and leave overnight. Add the juice of two lemons in the morning. Spread the mixture in a 2 cms deep tray and steam cook. When dhokla is ready, test by piercing with a knife. It should come out clean. Remove and cool. Cut into squares. To season, heat remaining oil, add mustard seeds, a pinch of asafoetida and curry leaves. When they pop, pour over the dhoklas.
Bise Bele Hulianna
(Spicy Rice)
Serves : 4
Cooking time: 1 Hour 30 Min
1 cup tuvar dal boiled kept whole
2 cups basmati rice
cooked in water for 10 minutes and drained
l/2 cup tamarind pulp
2 Cups coriander leaves chopped
12 curry leaves
2 tbsps cashew nuts
Ghee
Salt to taste
Fried in a little oil and ground to a paste: 1 tbsp coriander seeds, 8 red chillies, 1 tsp chana dal, 1 tsp urad dal, 1/4tsp fenugreek seeds, 1/4 tsp asafoetida,1/2coconut, grated, 1 tsp garam masala
Mix cooked rice and dal. Add salt, mix gently and cook for 2 minutes. Mix the ground masala and curry leaves with the dal and rice. Add the tamarind pulp and salt to taste. Boil and remove. Garnish with coriander leaves and cashew nuts and ghee.
Serve hot with lemon pickle.
Bhindi Masala
Spiced Okra
Serves : 6
Cooking time: 1 Hour 30 min
1/2 kg tender okra (bhindi).
1 large onion, chopped finely.
1 tsp chilli powder.
1/2 tsp turmeric powder.
1 tsp garam masala powder.
2 tbsps oil.
Salt to taste.
Fry in oil and grind to a paste: 1 onion, chopped. 4 cloves garlic, minced. 1/2 cup coconut, grated.
Make into a paste: 1/2 cup tamarind juice. Salt to taste.
Grind into a paste: 1 tsp ginger-garlic paste. 3 green chillies, chopped. 3 tbsps coriander leaves.
Procedure : Wash and dry the bhindis. Cut off the tips and stalks. Slit each down to 3/4th of it's length. Mix all three ground pastes and stuff the bhindis with the mixture. Heat oil in a pan and add the chopped onion. Brown. Add turmeric, garam masala, chilli powder and salt to taste. Brown. Arrange the stuffed bhindis over this masala. Cover with a deep lid and pour water into the lid. Cook on a low flame till bhindis are tender.
Serve hot with parathas.
Bengali Dal
Bengali Chickpea (split Bengal Gram) curry
300gms Chickpea ( split Bengal Gram) Indian name: Chana Dal.
1/4tsp mustard seeds.
1/4tsp fenugreek seeds.
1/4tsp onion seeds.
1/4tsp aniseeds.
5 whole red chillies.
2 bay leaves.
1tsp turmeric powder.
1tsp sugar.
1/2cup fresh coconut sliced into 2 cms long pieces.
2tbsps raisins.
Oil.
Salt to taste.
Procedure : Soak the dal for 4 hours in water. Pressure cook till soft. Add turmeric, salt and sugar. Keep aside. Heat oil. Add mustard seeds,fenugreek, aniseeds, broken red chillies, onion seeds, bay leaves, coconut chips and raisins. Fry gently till golden. Pour the cooked dal into the fried masala. Add enough water to cook and make into a thick gravy. Simmer and serve with 'loochies' or 'puris'.
Garnish with grated coconut and green coriander leaves and serve.
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