Katti Dal, Jeera Rice ~ Perfect Combo

>>  Monday, November 26, 2012

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Maybe a simple dal is what is all required to make you nostalgic. It surely was for me and when I ended up making this Katti dal, I literally felt I had tasted this somewhere. For the final day in Cooking for a Tele Soap, I have been cooking from Iss Pyar Ko Kya Naan Doon, a soap that's been so different or rather gets you hooked on to it, not just for the characters, but for the food that is somehow so prominent.

Being always interested in hearing about food and it's preparation, it's only natural that I ended up liking the food discussion that was so much the part of this soap. Though I took up one episode, where Khushi, the heroine, ends up cooking up a feast, similar such dishes get mentioned through the episodes.
One such is the simple dal. I guess in any Indian Cuisine, a dal is always an integral part and one can't simply ignore nor not make it. The dal that I made was called as Katti dal and I wanted to keep it online search as my offline search ends up being a treasure hunt, on most occasions. I adapted from my search lead me to this recipe, which was almost similar to the way I make. Yet it was interesting to note the author calling this Hyderabadi khatti dal. Anyway since we have the liberty to select our own recipe, I almost decided that Khushi made this dal.

The other occasion when a dal becomes a topic of discussion was when Lavanya makes a dal with so much spice, and Arnav ends up eating that, just to spite Khushi. He simply eats the entire cup, inspite of Khushi signalling he shouldn't eat. The lead characters are always in misunderstanding and that episode was one such thing. With the news that this week might the ending, I am sure the PH left many viewers heartbroken.


Step by Step - Katti Dal



Katti Dal

Ingredients Needed:

Split Yellow lentils - 3/4 cup
Toor Dal - 1/4 cup
Tomato - 1 medium
Green chillies - 5, 
Tamarind pulp - 3 tbsp, 

For Tempering

Hing a pinch
Turmeric powder a pinch
Cumin seeds - 1 tsp, 
Mustard seeds - 1 tsp,
Salt to taste

Pure ghee - 2 tsp
Green coriander (chopped) - 3 tbsp

How to make the Katti dal

Wash and take the dals in a pressure cooker. Add chopped chilies, tomatoes along with turmeric powder. Pressure cook for couple of whistles or till the toor dal is done.

Then when the pressure falls, continue cooking and add tamarind pulp. 

In another pan, add ghee and fry the remaining ingredients until light brown. Pour the tadka over the dal and serve.

Just for record, the Jeera Rice I end up making Jeera Rice in so many ways, that I forget to even track it these days







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Bedmi Poori | How to make Bedmi Poori ~ Step by Step

>>  Sunday, November 25, 2012

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For the second day of Cooking for a TV Soap, Iss Pyar Ko Kya Naan Doom, I decided to make the Bedmi Pooris that Khushi makes. From the start till date, we get to see many occasions when Khushi ends up dishing out different varieties of Pooris. 

Arnav doesn't know Khushi's birthday and her family folks get upset that he forgot. She goes to her Buaji's house to get their blessings and our hero rushes out to bring her back. On knowing that he really wants to convince the family, Buaji challenges him to eat what she asks. They show a mountain of pooris and we see the suave Arnav eating the whole lot without any protest. Khushi is still not convinced and back home, he tries to woo her with what he thinks might please her. He asks his Nani, who makes the best Mathura Ki Aloo-Poori, to make it for breakfast. 

I was so tempted to make these Mathura Ki Aloo-Poori but I settled to make Bedmi Poori. 

So for today's post it is going to be Bedmi poori. When I checked out the video that they clearly show the Bedmi pooris that were puffed up real good. Mine didn't turn out all that puffed, however the taste were not compromised. 

I was talking to Vaishali and she said her Bedmi Poori comes out very well. Bedmi Poori is an old Delhi speciality. Vaishali says that though this is normally served for breakfast throughout the year, they prefer to serve it in winters as it is cooked in pure ghee and is really heavy. 
Bedmi Poori is a bread made of wheat flour stuffed ground udad dal. The Bedmis are served with Aaloo sabzi, which is topped with a tangy and spicy chutney.





Bedmi Pooris

For the Dough

Wheat flour - 2 cups
Ghee - 1 tsp
Salt to taste
Water to knead

In a wide bowl, take all the ingredients and adding water slowing knead to a tight dough. Rest it for 5 mins.

For the Stuffing

Urad Dal  - 1/2 cup
Hing a ping
Cumin Seeds - 1/2 tsp
Saunf - 1 tsp
Kalonji - 1/2 tsp
Red Chilli powder - 3/4 tsp
Garam Masala - 1/2 tsp
Salt to taste
Oil - 1 tsp

How to make the stuffing

Wash and soak the urad dal for 30 mins. Drain the water and grind to a coarse paste. 

In a non stick pan, heat oil, add the ground udad dal, then all the spices along with salt. Cook till the dal gets cooked and starts leaving the sides. 

When the paste comes to a lump, remove aside and allow to cool down. Divide them into small balls.

How to make the Bedmi Pooris

Knead the dough again, divide into equal balls. Just as you do stuffed parathas, press the ball in middle, flatten the sides, place the Urad dal balls in the center and bring the sides of the dough together to completely enclose the urad balls.

Dust with flour and gently roll out as discs. 

Heat a kadai with oil to deep fry. When the temperature is right, gently drop in the bedmi pooris, press on the top so that pooris puff out. Flip on the other side and cook till the inside is also done. 

Drain using a slotted ladle to a kitchen towel. 




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Aloo Matar Sabji | Potato Peas Curry ~ Step by Step

>>  Saturday, November 24, 2012

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We are starting the BM # 22, 4th week today. I decided to do Cooking from a TV Soap. For this Theme one should cook the dishes that appeared in a TV serial. It can be any language, but only from a soap and not a cookery program.

I haven't been watching TV for over a decade now. And I am so out of sync with what's happening  I came to know about this Hindi Soap Iss Pyar Ko Kya Naam Doon recently, and it came highly recommended. I ended up watching it and by then it was almost 300 odd episodes crossed. I got hooked on as I always used to watch only Hind programmes, even when I was watching years ago. It was no wonder I ended up catching up with this soap from the beginning.

‘Iss Pyaar Ko Kya Naam Doon’ is a star-crossed love story of contrast of personalities entwined in a relationship swinging between love & hate. The lead pair, Khushi and Arnav have diametrically opposite ideologies. This is a story about their life. When I thought of this theme, I never realised that the serial would be going through a rough patch and so much commotion revolving what with the hero planning to quit the show. Well whatever might be the outcome of what's happening, I have enjoyed watching it and enjoyed cooking this meal.


This being a family oriented story, naturally revolves around food. The funny part is, when the heroine gets upset or tensed, she ends up making, guess what, Jalebis! The first time they show this, they created a drama that almost made everybody think that she might consider a suicide attempt, instead when ends up making Jalebis. Since I have already posted Jalebis, I had to select something else.


The heroine is very food of eating and cooking as well. She can also never fast and will only be thinking of food when she has to fast. There are many episodes where the cast talk about food. The show sometimes starts and ends with a dining room scene, where you get to see many tempting dishes on display. I selected one such episode where Khushi, being very tensed and upset, ends up cooking a feast. All because she didn't want to make Jalebis. When asked what she was doing, she responds saying she is tensed and had to concentrate on something, that something is always cooking for her. 

She makes Aloo Mater Ki Subzi, Bedmi Poori, Katti dal, Suki Methi and Jeera Rice. So for the next three days you will be reading about what Khushi made to relax herself.
  Aloo Matar Sabji







Aloo Matar Sabji 

Preparation Time : 10 mins
Cooking Time : 15 mins

Ingredients Needed:

Potatoes / Aloo - 3 medium
Green peas, shelled (blanched) - 1 cup
Cumin Seeds - 1 tsp
Onions - 1 big
Ginger, grated - 2"
Green Chilies - 2 medium
Oil - 2 tbsp
Red Chilli powder  - 1 tsp
Turmeric powder a pinch
Roasted Coriander powder - 1 tsp
Garam masala powder - 1 tsp
Tomato - 1 small
Salt to taste
Fresh coriander leaves for garnish

How to make Aloo Matar Sabji

If you are using fresh peas, shell and blanch in hot water.

Else wash well and microwave for 8 mins. Keep it aside. Microwave potatoes for 8 mins. Soak in water and peel the skin off.

Heat oil in a pan, add cumin seeds and when it crackles add onions, saute well. Then add grated ginger and chopped green chilli, saute for a minute.

Now add the boiled potatoes, mix everything well.

Next add the red chilli powder, salt, turmeric powder, and coriander powder, mix well and add chopped tomatoes. combine and simmer for few mins.

When the masala is cooked for couple of minutes, add the cooked peas, 1/2 cup water, Garam masala. Let this simmer for 6 mins. Finally garnish with chopped coriander leaves.


Notes:

This is more of a dry side dish, but can easily be served with rotis/ pooris.
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Kara Kondakadalai Sundal ~ Iyar Style | Spicy Chickpeas

>>  Friday, November 23, 2012

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During the Navaratri time, you always end up thinking about the Sundals you get to eat when you visit the Gollus. Among the whole lot of Sundals that get prepared, this spicy channa sundal is always my favorite. This is the way the Iyars in Tamil Nadu make it and I always get so excited eating it again.

There is that special touch that comes in when you make it the way they make. During the party we had last evening, Amma wanted to make Kadala Sundal. Knowing the vegetarians who were coming over were Iyars, I thought they would love this sundal their style. It really came out so well and not just that we had so much that I even took it for work today and within minutes, they simply disappeared.


I was busy preparing for the party that I really couldn't find enough time to click proper pictures. Then I realised that there was something wrong with the DSLR, all of them ended up being blurred. Anyway here are couple of them that were decent.

Spicy Channa Sundal


Channa / Chickpeas - 2 cups
Grated Fresh coconut - 2 tbsp
Red Chilies flakes - from 4 long
Salt to taste

Tempering:
:
Oil - 2 tsp
Mustard + Urud dal - 2  tsps
Curry Leaves
Hing / Asafetida two pinches

How to prepare

Soak Channa/ Sennagallu overnight. Pressure cook for 3 - 4 whistles or till fork tender, with salt and water just enough to cover it. Remove water.

Dry roast the red chilies and when cooled, pulse to get chili flakes.

Next pulse the coconut and keep both aside.

Heat 1 tsp of oil , when the oil is hot add hing. Then add the curry leaves, mustard and Urad dal. When the mustard pops, add the cooked channa, sauté well. 

Now add the chili flakes, mix well. Then add the coconut. Adjust salt and simmer for 6 mins.


Notes:

If you are not able to grate the coconut, simply pulse in a mixer for couple of times, you will have a coarse texture which works out fine.

The difference in this recipe from the rest, is I normally add green chiles as well and don't add the chili flakes. 

Also when you add more Urad dal, it gives a good crunch along with the hing, the entire dish comes out great.

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Rava Pakoda | Onion Potato Rava Pakodi

>>  Monday, November 19, 2012

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For the final day in the Pakoda Masti, I had some Rava Pakodas in mind. These are basically made with grated potatoes and onions. And with Rava as the base. Yes Rava might make it little hard, however soaking it in water for a longer time takes care of it. Infact it does make the pakoda more crispy if you got the right proportion.

Given more time I might have tried some more Pakoda recipes, seeing I have so many saved up. However with due respect to not deep frying so much, which might go straight to my waistline, I decided three days were enough. I fried them just now and somehow the lighting was not enough. That's the sole reason for the pictures being so offbeat. But then the pakodas were devoured by the time I transferred the pictures. Guess you got to live with these, until I take courage to have some more deep fried love with these.


Step by Step pictures










Rava Pakodas 

Ingredients Needed

Rava - 1 cup
Besan / Chickpea -     1/2 cup
Onions - 1 medium, grated
Potatoes - 1 medium, grated
Red chilli powder - 1 tsp
Salt to taste
Oil for frying

How to make the pakodas

Dry roast rava in a pan until golden brown. Once cooled, remove and soak in water for an hour. Drain and keep it ready

Heat oil in a deep pan till it becomes hot for frying.

Peel and grate the potatoes and onions. Take it in a bowl. Add all the ingredients and mix well.

Using a spoon add small batter to the hot oil. Cook on both sides. Drain on a kitchen towel.

Fry until golden brown serve hot with green chutney, or chutney of your choice.

Notes:


I used a big grater, so the onions and potatoes were really thicker slices.
You don't really have to add water as the water in aloo and onions is just enough
Soaking for more time is fine as it will make the pakodas soft and crispy and not hard.
You can add garlic or ginger, coriander leaves and curry leaves as well.


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Masala Peanuts with Ragi Flour | Verusenaga Ragi Pakoda Recipe

>>  Sunday, November 18, 2012

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For the second day of Pakodi Masti, I wanted to make something different. I happen to see something different made with Ragi flour and decided that would surely make it very different. The day I decided to make all the pakodas, it was a feast at home. I had done these along with the Potato Pakodas and then Chinnu wanted something with peanuts again. So I ended up making the regular Masala Peanuts.

However the Masala Peanuts with the Ragi flour was surely very crispy. Only tough part is you knowing when to know it's cooked. Since the flour ends up being brown and the fried ones are also brown, you are in a fix. Luckily when you have an expert chef at the helms, you really have nothing to worry. 

Bowl after bowl, pakodas in different forms got fished out. And you thought something actually got left out, nay the demand was so much that we really got exhausted. Finally we said we had enough frying and put a lid literally to the lapping of tongues and laps of oil smoking. 
Peanut Ragi Pakodas
Peanut Ragi Pakoda
 Step by Step Recipe






Peanuts with Finger Millet Flour Pakora

Ingredients Needed
Inspired by Harichandana

Groundnuts / Peanuts: 1 cup
Finger Millet Flour / Ragi Flour: 1/2 cup
Garlic - 4 cloves
Red Chilli Powder : 1 tsp
Turmeric Powder: 1/4 tsp
Curry leaves few
Salt to taste
Oil for deep frying

How to make the Pakodas

Wash the groundnuts and drain. In a bowl, take the peanuts, ragi flour, salt, red chilli powder, crushed garlic and curry leaves. 

Sprinkle water over the peanuts to get a thick coating over the nuts.

Heat oil in a pan for deep frying. Drop the flour coated peanuts into the hot oil  and fry until dark color on both sides. 

Drain and remove them on a kitchen towel and let them cool completely. Once they are cool, store in a airtight container.


Sending this to Know your Flours - Ragi hosted by PJ, started by Jagruthi


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Potato Pakoda Recipe | Aloo Pakoras

>>  Saturday, November 17, 2012

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Trust me when I tell you that I love pakodas. In any form and in all versions. Actually to my thinking, there are couple of different names that we call these deep fried delights. My passion for these never really stopped and each one comes with its own memory and every single time I think about it, I get reminded of those many times down the memory lane that I can walk down.

I am sure its the same for all. Come rain and the only dish one would want to rush in to make are pakodas. We have had our share of rains and pakodas. Not exactly in the same order, as sometimes I simply forget to make these, admiring the rain lashing away. Other times, just thinking of rains, makes the heart go fonder and in memory I make these.
Coming to the types that I was talking about, there is that Bajji that I refer to those where the batter is thin and you dip the cut vegetables and deep fry. The round gol gol version where potato masala is normally dipped into thin batter is called as Bonda. And the other thick crispy fritters are what I refer as Pakoras / Pakodas. All these can be made with Plantain, Potato, Onions, and just about any vegetable. The main ingredient or the base is usually Besan/ Chickpea flour. We also make with Maida, Rice flour and a mix of various other flours as well.

I then realised that most folks refer the regular Vazhakai / Onion bajji types made with potato as Pakodas as well.

There is this other almost dry version of pakodas, where lentils are used. Anyway all this talk about pakodas remind me that we are entering into our third week of Blogging Marathon and I decided to do a Pakora Masti!

While thinking about what theme to make that might get me excited, something hit me hard that, there is nothing more exciting to me, than a tempting crispy pakodas. So in lieu of that I thought I would ask everybody to fry some pakoras, albeit it being that thick crispy version and not the bajji types.

Some Pakoras to check out

Vazhakai Bajji ~ Banana Fritters
Masala Peanut!
Baked Masala Peanuts
Onion Fries or Pakodas
Kakarakaya Pakoda.






Potato Pakoras | Aloo Pakoras

Ingredients Needed:

Potatos - 4 big
Besan / Chick pea flour - 1 cup
Salt to taste
Sambar powder - 1 tsp
Chili powder - 1/2 tsp
Oil for deep frying

How to make the pakoras

Wash and peel the skin. Slice into 1" thick juliennes. Soak in water till you are ready to fry. Once the oil is on the flame, drain the potatoes over a colander. 

Take these chopped potatoes in a bowl. dust the flour over it. Add the salt, sambar powder, red chili powder. Normally the water that's still there is enough to get the flour sticking to the potatoes. Else just sprinkle some water and make sure the potatoes have a good coating of the flour.

When the entire batch is mixed well, roughly chop or mash it down, so that you end up with somewhat broken uneven shaped fingers. You don't have to make sure you have french fries here.

Once the oil is hot enough, lower the flame to almost medium. Gently drop down the aloo mix and wait for it to come up. Turn over the other side and make sure the pakoras turn golden. 

Drain using a spatula and remove to a kitchen towel.

Serve with tomato ketchup.


Notes:

The sambar powder gave a different taste to these pakodas.

Though this still looks like french fries dipped in besan, trust me these are not..:)

And these disappeared in no time and kids wanted more. The cyclone and the rains simply added more reasons for me to make couple of more batches.


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