BM #110 Week 3 Day 3 - 

For the third day, here is the dal which I get to make very rarely owing to the non-availability of green tomatoes (Raw tomatoes). We love the taste of green tomatoes and this is one of our favorite dals.

Ingredients - 

Green tomatoes / Raw Tomatoes / Tomato kaya 3-4
Toor Dal 1 cup
Dhania Powder 1 tsp
Jeera Powder 1/2 tsp
Red Chili Powder 1/4 tsp (or as needed)
Green Chili paste 1 tsp (or as needed)
Coriander Leaves finely chopped 2 Tbsp
Turmeric, Salt as needed
Lime Juice or Tamarind extract as needed
Seasoning (Oil/Ghee 2 tsp, Mustard seeds 1/2 tsp, Urad Dal 1 tsp, cumin Seeds 1/2 tsp, Curry leaves few, Red chili 1 Asafotida 2 pinches)


Method Of Preparation -

Wash the toor dal and pressure cook the dal for about 10-12 minutes adding salt, turmeric, green chilies and about 3 cups of water.

After the pressure is released, heat a pan to prepare the seasoning.

After the mustard seeds pop, add the chopped green tomatoes and cook until they are soft and mushy.

Transfer the cooked dal into the simmering tomato mixture. Add in the tamarind extract, dhania powder, jeera powder and red chili powder. Mix well and let the dal simmer for a couple minutes.

Remove from heat and garnish with chopped coriander leaves before serving.


BMLogo



Preparation Time 30 minutes
Serves 5-6

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Posted by Harini R on Thursday, March 19, 2020


BM #110 Week 3 Day 2 - 

For today, I have this interesting Dal from Eastern India, specifically from West Bengal.

The very unique ingredient in this dal is the use of chopped coconut pieces. The flavor and texture of this dal was unique and we loved it.

Recipe Source here
Ingredients - 

Chana Dal 1/2 cup
Salt, Turmeric  as needed
Coriander Powder 1 tsp
Cumin Powder 1/2 tsp
Red Chili Powder 1/4 tsp or as needed
Ginger-Green Chili Paste 1 tsp or as needed
Coconut Pieces handful
Seasoning (Oil 1 Tbsp, Cumin Seeds 1/2 tsp, Bay leaf 1, Red Chili 1, Cloves 2, Cinnamon 1 inch piece, Cardamom 2, Asafotida 1/4 tsp)


Method Of Preparation -


Wash and soak chana dal for 20 minutes. Drain, wash and pressure cook for 3 whistles or for about 9 minutes in the Instapot.

In a heated saucepan/wok, add oil and the rest of the seasoning ingredients. Saute for a few seconds and add the coconut pieces.

Fry the coconut pieces until they turn golden brown. Reduce heat. Sprinkle, Turmeric, Coriander powder, Cumin Powder, Red Chili Powder and also the ginger-green chili paste. 

If the pan seems to be getting burnt, sprinkle a few spoons of water and allow the spices to cook. After a minute or so, transfer the cooked chana dal into the simmering spice mixture.

Sprinkle salt as needed and add water to adjust the consistency as preferred. Let the dal simmer for about 5 minutes. Remove from heat and serve with rice and papad.

BMLogo



Preparation Time 30 minutes
Serves 5-6

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BM #110 Week 3 Day 1 - 

This week I shall showcase some of the favored Dal recipes which have become our family favorites over the years. These dals have not been traditionally made at home but I have adapted these based on what my family has come to love.

This is one of the few Dal recipes where my family enjoys ginger and garlic. It has taken me so many years to accept the usage of garlic in dal. But majority wins everywhere, even at home :).

Ingredients - 

Toor Dal 3/4 cup
Tomatoes, chopped 3/4 - 1 cup
Peanuts 1/2 cup
Tamarind extract or Lemon Juice as needed (I skipped it)
Salt, Turmeric, Sugar as needed
Methi Powder or Kasuri Methi a pinch
Dhania Powder 3/4 tsp
Jeera Powder 1/2 tsp
Ginger + Garlic + Green Chili paste as needed
Seasoning (Oil 2 tsp, Mustard seeds 1/2 tsp, Urad Dal 1/2 tsp, Cumin seeds 1/2 tsp, Asafotida 2 pinches, Curry leaves few, Red Chili 1)


Method Of Preparation -


Wash toor dal and peanuts. Drain and pressure cook it with about 3 cups of water and a pinch of turmeric.

In a heated pan, add oil and the rest of the seasoning. After the mustard seeds pop, add the ginger-garlic-green chili paste and tomatoes.

Pour about 1/2 a cup of water and allow the tomatoes to cook.

After they are cooked well and mushy, sprinkle turmeric, dhania powder, jeera powder, methi powder and salt.

Let the mixture simmer for a couple minutes.

Transfer the cooked dal+peanut mixture from the pressure cooker to the simmering tomato mixture.

Mix well and let it simmer for a couple of minutes.

Remove and garnish with chopped coriander leaves.

Serve hot with steamed rice.


BMLogo



Preparation Time 30 minutes
Serves 5-6

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BM #110 Week 2 Day 3 - 

For the Letter I, I planned for these Irani Samosas a while back and have made these a few times since the first time.

The filling in these samosas is so unique and many of my friends were not aware of these samosas. I am convinced that they are special to my hometown of Hyderabad, India.

We were just reliving our growing up days sipping tea and munching these samosas. During our previous sumer's India visit, my kids got a taste of these samosas and needless to say they got hooked on to these since then.

Try making these with store bought vegan samosa sheets to reduce the cooking time by half :).

Recipe Source here
Ingredients - 
For the Samosas - 
Flour paste (2 Tbsp of All purpose flour blended in about 3 Tbsp of water)
Oil for deep frying
For the Wrapper - 
Whole Wheat Flour 1 cup + more for dusting
All Purpose Flour 1 cup
Salt as needed
Oil 1 Tbsp
Water as needed
For the Filling - 
Onions Thinly sliced  1 cup
Thin Poha (Flattened rice  - thin variety) 1 cup
Red Chili Powder 1/4 tsp (or more as needed)
Cumin Powder 1 tsp
Chaat Masala 1 tsp
Green Chili finely chopped 1/2 tsp (or more as needed)
Coriander leaves finely chopped 2 Tbsp
Salt as needed



Method Of Preparation -
To make the Wrapper - 
In a mixing bowl, whisk the wheat flour and all purpose flour with salt and oil. Add water to knead into a soft dough. Cover and set aside for at least 15-20 minutes.

Pinch about 15-16 portions of the dough and keep them covered while working on each portion.

Generously dust the rolling surface and roll out the dough into a thin roti (like a Rumali roti). I made them about 8-10 inches in diameter approximately.

Heat a griddle, and just warm the rolled out roti on both sides. Make sure they are not cooked or change color and get brown spots. [I made that mistake on a few rotis and they tend to become crisp making the next step very difficult].

Keep the warmed rotis covered until needed. Continue rolling out the rotis until all of them are done.

Slice the rotis into 2 inch X 8 inch rectangles. [Don't throw the edges - just fry them in the oil for some crunchies :)] Keep them covered in a moist paper towel not allowing them to totally dry out.

To make the Filling - 
Combine all the ingredients listed under the 'For the filling' and mix them well. Add salt in the end. And mix well.

To make the Samosas - 
Apply the flour paste on one side of the wrapper and fold into a cone, stuff a tablespoon of filling and using the flour paste, close the edges and seal it tight. 

Continue making these samosas until all the wrappers are used. Keep them covered.

Heat oil in a frying pan and keep the heat to medium to low.

Gently slide the prepared samosa into the oil and fry on both sides until golden brown.

Remove using a slotted spoon onto paper towels to drain excess oil.

Serve them hot as is or with any sauce.


BMLogo





Preparation Time 1 hr 45 minutes
Makes 30-32

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BM #110 Week 2 Day 2 - 

Today's recipe has become a recent favorite at home since my friend's mom gave us some of the Horsegram Rasam Powder. But once the powder ran out, I got lazy to make it and so we are back to the the regular Tomato Rasam. My family and friends love both the versions of Rasam.

This one is especially useful if anyone in your family has been diagnosed with kidney stones. My MIL vouches for this fact as she has tried and tested the use of horsegram in taking care of the kidney stones over a few decades.

The above picture features Horsegram Rasam, Beetroot Sabji, Plain Dal, Doodhi-Tomato Pachadi, Rice, Buttermilk and Ariselu(Adhirasam) 

Recipe Source Friend's mom
Ingredients - 

Tomato Cubed 1 cupSalt and Turmeric as needed
Sugar/Jaggery 2 tsp (or as per taste)
Horsegram Rasam Powder 2 tsp
Tamarind juice 1 Tbsp (or as per taste)
Water about 4 cups
Coriander leaves for garnish
Seasoning (Ghee 1 tsp, Jeera/Cumin seeds 1/2 tsp, Curry leaves a few, Hing 1/8 tsp)



Method Of Preparation -


Boil Tomatoes in about a cup of water and set aside. There are two ways of proceeding next.
1. De-skin the tomatoes and grind the tomatoes. 2. Grind the tomatoes and leaving some as is.

In a heated saucepan, add ghee and the rest of the ingredients. After the cumin seeds pop, add the tomato paste. [Another method would be to saute the tomatoes in the seasoning until they are mushy and proceed as below.]

Add about 4 cups of water and turmeric, salt, horsegram rasam powder, sugar/jaggery, tamarind juice and bring the rasam to a boil.

Reduce the flame and let the flavors blend in for about 3-4 min and garnish with coriander leaves. Cover with a lid until ready to serve.

BMLogo




Preparation Time 20 minutes
Makes 4-5 cups

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Posted by Harini R on Wednesday, March 11, 2020


BM #110 Week 2 Day 1 - 

In continuation to the theme of A-Z Andhra Dishes, this week I shall showcase Andhra recipes starting with G, H and I. Today's recipe is called Gobbi Koora also known as Kalagalupu Koora. This curry is made traditionally on Sankranti day.

My mom shared this recipe with me and she says it is one of the forgotten recipes as people have moved away from village farms into urban places. This curry uses all the newly harvested vegetables, the most important ones being Chikkudukaya and Pumpkin. My mom says that carrots were not used as they were not available in the villages back when they were kids.

In the religious context, Goddess Parvati also know Gowri Devi, is worshipped during the Sankranti in many communities. The prayer area is decorated (known as palavelli in Telugu) with the newly harvested vegetables and the Goddess is also known as Gobbamma. So the name Gobbi koora.

In our neighborhood, we had a Sankranti Potluck where some of us made traditional Sankranti food and that is where the main picture was taken.

Recipe Source Amma
Ingredients - 

Chikkudukaya / Flat Valor Beans stringed and chopped 1 cup
Pumpkin peeled and cubed 1/2 cup
Carrot peeled and chopped 1/2 cup
Green Beans stringed and chopped 1/2 cup
Goruchikkudukaya / Guvar beans stringed and chopped 1/2 cup
Plantain / Aratikaya peeled and cubed 1 cup
Potatoes peeled and cubed 1 cup
Salt, Turmeric, Green chilies as needed
Seasoning (Oil 1 Tbsp, Mustard seeds 1 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Cumin seeds 1/2 tsp, Curry leaves few)

Note - I have not used Eggplant owing to allergies but it is traditionally an important vegetable in this Curry.


Method Of Preparation -


In a heated wok/kadai add oil and the rest of the seasoning. After the mustard seeds pop and the dals are brown, add all the vegetables except plantain and pumpkin as they cook faster than the rest of the vegetables.

Sprinkle turmeric and add chopped green chilies to the vegetables, add half a cup of water , cover and allow the vegetables to cook for about 5-6 minutes.

Mix the cooking vegetables well and add in the plantain and pumpkin. After the vegetables are cooked through, sprinkle salt and mix well.

Remove from heat and serve it as part of a meal.


BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#110

Preparation Time 25-30 minutes
Serves 10-12

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