Saturday, December 8, 2012

DAAL FRY

INGREDIENTS :-

1. Toor Daal 1cup
2. 1 cup onion finely chopped
3. Half cup tomato finely chopped
4. 1 tsp minced ginger
5. 1 tsp minced garlic
6. 2 to 3 dry red chilies
7. 5 to 6 curry leaves
8. Salt to taste
9. Finely chopped coriander for garnishing
10. Oil and Jeera for tempering 
11. 1/4 tsp turmeric 

METHOD :-

Soak the daal in water for almost half an hour. Heat 2 tbsp oil in a cooker. When the oil is hot add jeera and let it splutter. Then add curry leaves, red chilies and onion. Saute it till it gets soft and then add ginger and garlic. Saute till the row smell of ginger and garlic goes away. Add turmeric and stir well. Then add tomatoes. Add just 2 tbsp of water. This will let tomatoes to cook well. Then add the soaked daal and add hot water. For 1 cup daal add 2 cups of water. Add salt and cover the lid. Cook it for 2 to 3 whistles. Pour the daal in serving bowl; add coriander and serve hot with rice or chapati. If you find the daal thicker than you need then add little hot water and cook it till one boil.

SERVING :- For 2 to 3 people.

Thursday, December 6, 2012

VEG. KOLHAPURI

INGREDIENTS:-

1. 4 Tb. Sp. Shredded dry coconut
2. 2 to 3 Tb. Sp. Sesame seeds
3. 1 inch Cinnamon stick
4. 4 to 5 Cloves
5. 4 to 5 Black pepper corn
6. 1 cup finally chopped onion
7. 1/2 cup chopped tomato
8. Ginger and Garlic paste 1 T. Sp. each
9. 1 T. Sp. Jeera powder
10. 1 T.Sp. Coriander powder
11. 1 T.Sp. Garam Masala
12. 1 T.Sp. Deghi mirch powder
13. 1/2 T.Sp. lal mirch powder
14. 1 cup chopped Potato
15. 1/2 cup cauliflower 
16. 1/2 cup carrot
17. 1/2 cup Green pepper
18. 1/2 cup Paneer cubes
19. 1/4 Green peas
20. Salt to taste

METHOD:-

First heat a pan and dry roast shredded dry coconut, sesame seeds, cinnamon stick, cloves. pepper corn for 2 to 3 min. These spices spread aroma so ground them with some cashew nuts and water as needed to form a smooth paste and keep the ground paste covered. Now heat a pan. Add oil in the pan. Then add finely chopped onion. Saute it till it turns little brown. Then add ginger garlic paste. Saute it for 2 min. This will evaporate the row smell of ginger and garlic. Then add coriander powder, jeera powder and again saute for 2 min. Add tomatoes and let them cook with the spices. These tomatoes should get cooked and form a soft paste of the masala. Then add  the masala which we ground in the mixer. Add some water and cover it and let it cook for almost 5 to 7 mins. Stir in between. Then add lal mirch powder, deghi mirch powder and saute it. Add potato cubes and add littele water. Let them cook for 5 min. Then add cauliflower. Add little water if needed. Then add all remaining vegetables and add water ane let all the veggies cook properly. Add garam masala and stir it.  If needed add water. Add paneer cubes and mix very gently. At last add butter and fresh coriander. Serve hot with roti, chapati or rice.