Thursday, 25 June 2015

Idli Sambar


Idli sambar is one of the most famous south Indian cuisines around the globe.It's a very healthy breakfast option for all of us right from kids to elders.Although there are many ways of preparing sambar the above recipe is very similar to the one you would get in authentic south Indian restaurants.

Ingredients-
suji/rava - 2cups
urad dal - 1cup
salt
baking soda - pinch
water

toor dal - 1cup
onions
tomatoes
potatoes
carrots
brinjal
chana dal - 1tspn
urad dal - 1tspn
red chillies
coconut
tamarind pulp
turmeric powder
sambar powder
water
salt
sugar
mustard seeds
curry leaves/kadipatta

Method-
Wash the urad dal and soak it in water for 7-8 hours.
Grind the dal with minimum water.
Now mix the ground dal with rava.Add some water if required.
The batter should be of medium consistency(not very thin or thick).
Keep the batter covered outside the fridge for the entire night for fermentation.
Next day morning add salt and soda to the batter.
Grease the idli stand with some oil/ghee.
Pour small scoops of batter into the idli moulds and steam them in a pressure cooker.
Hot idlis are ready.

To prepare the sambar -

Pressure cook the toor dal with salt and haldi powder till soft.You can add some vegetables along with the dal like carrots, potatoes.
Heat some oil in a pan.
Add chopped onions and saute.
Then add chopped tomatoes and let it cook till soft.
Once done add the cooked dal and veggies.
Separately dry roast some urad dal,chana dal,toor dal,red chillies and freshly grated coconut.
Grind all these to a fine paste.
Add this paste to the above cooked dal.
Add water to get the desired consistency of sambar.
Add tamarind pulp to adjust the tanginess and sambar powder.
Add salt as per taste and a pinch of sugar.
Finally five a tadka of mustard seeds,curry leaves and red chillies to it.
Serve hot idlis with sambar :-)

Friday, 24 April 2015

Shorshe Posto diye Parshe Machh / Shemot fish in mustard gravy

This fish is known as 'Parshe' in bengali, 'shevte' in konkani and 'shemot' in english.This is one of the mouth-watering bengali recipes which is a must have on the menu for special occasions like weddings/parties.It's a favourite in every bengali home..so if you have not yet tasted this preparation you are definitely losing on something precious :)

Ingredients-
fish - parshe/shevte/shemot
mustard seeds
poppy seeds
green chillies
tomato
red chilly powder
kala jeera/kalonji
turmeric/haldi powder
mustard oil
salt
water

Method-
Wash and clean the fish well.
Apply salt and turmeric powder and marinate for 2-3hours.
Freshly make a paste of mustard seeds, poppy seeds and green chillies.
You can also use ready made mustard powder which is available in the market, but I prefer to make a paste since the taste always enhances in the latter.
Heat some oil in a non-stick kadai.
Fry the fish lightly.
Now, remove the fish and add some kalonji to the oil.
Add roughly chopped tomato and the ground paste.Add some chilly powder, haldi powder and salt as per taste.
Fry till the paste and masala is cooked.
Add some water and cook.
Add the fried fish and cook for 2min.
Garnish with coriander leaves.
Serve hot machher jhal with steamed rice :)


Thursday, 26 March 2015

Moong Dal Dosa


Moong dal is very nutritious as we all know.This is another way of including it in your diet apart from the normal rice-dal.So if you have never had before try and enjoy these crispy moong flavoured dosas.. :)

Ingredients-
moong dal(1 cup)
urad dal(1/2 cup)
green chillies(2-3)
coriander leaves/dhaniya patta
salt
cumin seeds/jeera
oil

Method-
Wash the dals and soak them overnight or for 4-5 hours.
Grind the dals to a fine paste with little water.
Add salt,jeera,chopped green chillies and coriander leaves.
Heat a non-stick tawa.
Drizzle few drops of oil.
Take a laddle full of batter and prepare dosas.
When it becomes light brown turn it.
Serve hot dosas with chutney/sauce of your choice.

Monday, 23 March 2015

Green Peas Paratha/ Matar Paratha


This lip-smacking paratha is a better option if you are not in a mood to have deep fried kachoris :) What I mean to say is with the same inside stuffing of peas, you can have stuffed puris/kachoris or parathas.Not much ingredients required and yet you can enjoy this unique stuffed paratha..

Ingredients -
For the dough :
atta/wheat flour
salt
oil
water

For the stuffing :
green peas/matar
green chillies
ginger
ghee
asafoetida/hing
roasted masala(coriander and cumin/dhaniya,jeera)
salt
sugar

Method -
Knead the flour with some salt, oil and water.
Keep the dough aside covered.
Grind the peas with some green chillies and ginger to a paste.
Do not add water, let it be dry.
Dry roast some dhaniya and jeera seeds and grind them to a powder.
Heat a non-stick pan.
Add ghee. Once hot add hing.
Now add the ground paste and stir.
Add the freshly ground masala, salt as per taste and a pinch of sugar.
Let it cook for some more time.
Once done, remove it from flame and let it cool.
Make balls out of the dough.
Add stuffing inside each ball.
Roll into a roti with the help of a rolling pin.
Heat a tawa and fry the paratha on both sides with ghee.
Serve hot parathas with dum aloo or any sabji of your choice :-)