Spiced Sprouts

Its a tradition to share sprouts as part of "Thamboolam".
After the puja i was left with so much of them.
Hence i've decided to spice it up and server for breakfast.

The other day we were at a dinner at my bro's place.
He brought this store brought sprouts. 
Mixture of them - green moong, chana and all that can be sprouted.
We've done a quick saute with green chillies, curry leaf and squeezed in lemon.
vOILA!!! Served as best snack for drinks. Chicken kebabs took a second ceat.
This power packed highly nutritious is damn-yummy.

Ingredients:

• Sprouts - 2 Cups(Moong Dal, Green Moong Dal, Ground Nuts, Chana...)
• Green Chillies - Finely Chopped - 2
• Garlic - Minced Garlic
• Curry Leaves - Chopped - 10
• Ghee - 1 Tb Sp
• Mustard Seed - 1/2 Tsp
• Jeera - 1/2 Tsp
• Lemon Juice - 1/2 Lemon or the whole acc to your taste
• Salt - 1/4 Tsp
• Onion - Medium - Finely Chopped - 1
• Coriander for garnishing

Method:

• Heat a pna and add ghee.
• Once the ghee is hot - add mustard seeds, Jeera.
• Let em splutter - add minced garlic, curry leaf , green chillies
• Note: I'm a garlic freak n i take every opportunity to do that.
• You may avoid using garlic.
• Add sprouts - stir well.
• Add salt, onions.
• Stir well.
• Squeeze in lemon juice and garnish with chopped coriander.
• Serve hot.

Amarnath Leaves(Thotakura) with Dry Prawns

Dry Prawns are a favorite in-house.
They go well when cooked with cabbage, bottle-gourd, ridge gourd or plain tomato.
However my favourite remains the one with Amarnath leaves/thotakura.
I love all greens and amarnath leaves/thotakura are no exception.

Though my mom used to prepare this - i fell in love with it all over again when my pedhamma prepared it.
Since then it has become a regular at our home.

As always every recipe i put down will have one or the other memories.
The prawns i used today were from Kakinada.
My good friend S got them. 
Kakinada is a b'ful sea coast place in Andhra Pradesh.
You get a variety of fish, prawns there.
We've been there couple of years back.
We had great time in the sea shore, spending time with my nieces, not to forget the food.
We've been to Uppada - place known for sarees. I did blow out.

Coming back to the recipe this does need much spices or seasonings.
I use lot of garlic, green chillies n thats it.
Prawns n amarnath diffuse the flavors n tastes yumm.

Easy to cook.
Preparaton Time : 10 Mins
Cooking Time : 10 Mins

Ingredients:

• Green Chillies - Slit : 6
• Garlic Pods - Minced : 7
• Onion - Medium - sliced : 1
• Turmeric - 1/2 Tea Sp
• Ginger Garlic Paste - 1/2 Tea Sp
• Salt - 1/2 Tea Sp
• Oil - 1 Tb Sp
• Coriander - For garnishing
• Amarnath Leaves : 2 Bunches
• Dry Prawns - 20

Method:

• Wash amarnath leaves n prawns(seperately) in salted water.
• Heat a pan and add  oil( I'm very low on oil - you might add more acc to your taste)
• Once the oil is hot - add garlic n green chillies.
• Add sliced onions n salt.
• Stir well.
• Once the onions are translucent add turmeric , ginger-garlic paste.
• Stir well.
• Add washed dry prawns.
• Stir well.
• Add chopped amarnath leaves n stir well.
• Keep covered for around 10 minutes or till done.
• Do check at regular intervals and stir if required.

Garnish with coriander and serve hot with rice or roti.

Spicy Chicken Broth with Rice n Noodles

This one was there on the shelf to be written and posted since long.
Almost a month. Like all my recipes this one has a story too.
I discovered this recipe in a natural process of "flickering mind".

There was a party at home on Sunday. We got boneless chicken.
I took aside for about 10 pieced and freezed them.
With the rest i've prepared Mint n Peppery Pudina chicken curry.
That is one more equisite recipe and would post soon.

Coming back to my chicken broth.
I was back from a super tiring dance session n needless to say was dead hungry.
Gas ran out and i had two tools : Microwave n electric rice cooker.

Resources were plentiful : Raw chicken cubes, spring onion, mushroom, green chillies, capsicum.
They were enough to put my mind racing.
It was raining heavily outside and was chilly.
I started out to prepare Chicken Noodle Soup.

I've boiled noodles in the microwave, made chicken broth in the electric rice cooker.
Sauted vegetables and sauces in the microwave.
Half way through i've decided i have no patience to prepare another dish for dinner.

So i've decided to go for a chicken broth with rice n noodles.
Soup was was halfway done and i just added more water to make it a full broth
Boiled basmati rice with some olive oil and salt in electric rice cooker.

The combination of this simple stuff was awesome.

Chicken Broth:

• Take 10 Cubes of chicken in an electric rice cooker bowl.
• I poured in a litre of water.
• Add a little olive oil and salt.
• Put on the rice cooker to "Cook"
• Wait till the cooker pats to "Keep Warm".
• Strain the broth and keep aside.

Rice:

• 2 cups long grained or basmati rice.
• Wash well.
• Cook in electric rice cooker with three-n-half cups of water(dazzled with lil olive oil and salt)

Noodles:

• Half pack of regular hakka noodles.
• Take a microwave safe bowl n add water till the noodles are completely immersed.
• Add a lil vegetable oil and salt.
• Microwave high for 7-10 mins.
• Strain the noodles.
• Run cold water.
• Ensure the noodles remain separated.

Spicy Chicken Soup:

Ingredients:

• Chicken Broth
• Some quantity of above boiled noodles
• Mushrooms - Sliced - 3
• Carrot - Cut into cubes - 2
• Capsicum - Medium Sized - Few Sliced and few finely chopped - 3
• Green Chillies - Finely Chopped - 5
• Onion - Sliced n Chopped -  2
• Coriander - Finely Chopped
• Pepper Powder - 3 Tsp
• Water - 1/2 Liter
• Soya Sauce - 2 Tb Sp
• Ajinomotto/Chinese salt - 1/2 Tsp
• Garlic Paste : 1 Tb Sp
• Olive Oil - 2 Tb Sp
• Salt - Acc to taste

Method:

• Take a microwave safe bowl.
• Add olive oil and heat on high for a minute.
• Then add all the vegetables , garlic sauce, soya sauces, pepper, chinese salt, salt.
• Cook on high for another minute.
• Add chicken broth, water, noodles n coriander.
• Microwave hight for another 5 minutes.
• Taste the soup and adjust if required.

Serve hot with boiled rice n noodles.

Needless to say i overdid the garlic n pepper.
Next time when i try i would add cabbage to this.

All this was done in less than 30 minutes.
Just have to manage time n multi task.

We have relished n enjoyed it a lot.
Was nothing less than the restaurant quality.
Do give it a try :-)

Mushroom Curry in Capsicum n Tomato

Freshness and ease are the driving factors.
Curry can be simplified or can be made as complex as possible.
I like slight seasonings which will still retain the flavors,textures & fragrances of veggies.
Mushrooms and Capsicums have become so staple.
I love mushrooms. Especially when they are combined with bell peppers.
I did'nt think its wise to buy those super expensive reds and yellow bell peppers.
Settled with the humble green ones.
As always; this is yet another quickie, yummy n healthy recipe.

Preparation Time : 10 Mins
Cooking Time : 15 Mins

Ingredients:

• Mushrooms - 200 Gm - Cut into cubes
• Capsicum - 3/4 medium sized - Cut into cubes
• Tomato - 2 Small - Cut into Cubes
• Green Chillies - 4 - Slit
• Onions - 1 - Medium Sized - Sliced
• Ginger Garlic Paste - 1 Tsp
• Red Chilly Powder - 1 Tb Sp
• Salt - 1 Tsp
• Turmeric - 1/2 Tsp
• Oil - 2 Tb Sp
• Mustard Seeds - 1 Tsp
• Garlic - 3 Pods - Minced
• Coriander - Finely Chopped - For Garnishing
• Coriander Powder - 1 Tsp

Method:

• Wash mushrooms in salt water.
• Place a wok - add oil and heat.
• Add mustard seeds, green chillies, minced garlic.
• Let them crackle - then add sliced onions - give a stir
• Let sit for a min - till the onions take over b'ful baby pink color.
• Add ginger garlic paste, salt, turmeric - stir well.
• Now add tomatoes and red chilly powder.
• Cover and simmer for around 2 minutes. Let tomatoes turn soft but not mushy.
• Remember we'd like to keep this fresh not very very curry-types.
• Add mushrooms n stir well.
• Check if the water oozes or you might add little water(left to your discretion)
• Add capsicum to the wok - cover .
• 10 minutes or less the curry should be done.
• Turn off the stove - add coriander powder, freshly chopped coriander.
• Let the wok sit on the stove for 2 minutes.

Serve with rice/roti. You may also squeeze in some lime before serving.

Capsicum Cheese Omelette

Cheese Omelette happened by accident. Loong back when i was still in school. Later i've learned that it is called as "French Omelette" and sorts. I always adored cheese. This is the normal Amul Processed Cheese.

I'm not very knowledgeable with the kinds-of-cheeses and their usage. I love its texture n feel when it is slightly melted. Tastes awesome with egg and slight spices.

I like preparing omelette on iron pan.  I'm not a non-stick pan fan. They deprive the taste.

Here it goes n have fun :-)

Ingredients:

• Butter/Olive Oil - 2 Tb Sp
• Eggs - 2
• Capsicum - Medium - Finely Chopped - 2
• Garlic - Minced/paste - 2
• Milk - 5 Tb Sp
• Green Chillies - Finely Chopped - 2
• Onion - Medium - Finely Chopped - 1
• Salt - Acc to taste
• Ajinomotto/Chinese Salt - 1 Pinch
• Pepper - Acc to taste
• Turmeric - 1/2 pinch - just for the color
• Cheese - 1 or 2 Cubes - suit yourself

Method:

• Beat eggs in a bowl.
• Add Milk, garlic, chopped vegetables, salt, turmeric, Ajinomotto.
• Beat well.
• You might want to taste for the salt and chilly here.
• Beat well - i give around 100 beats.
• The more we beat the egg - the more fluffy it gets n the veggies blend well(their juices n fragrances).
• Heat the pan and add olive oil.
• Put on full flame. Oil must be very hot.
• To test if the oil is hot enough - add a drop of beaten egg in it.
• It should fluff with a crackling noise.
• When the oil is hot enough pour in the egg mixture( suit yourself with the pan size and the portion)
• Simmer the stove. This is a slow cooking process. The least sim the better.
• Check and spread the veggies all across uniformly.
• Grate the cheese directly and right over the omelette.
• Ensure the cheese is spread all across.

COVER:

• Covering the omlette is very important.
• Cover it with a shallow lid - i use the one we get with the electric rice cooker.
• Will add the picture of the lid tomorrow - it has a handle and easily manageable.
• Cover it for a minute.
• Open and check if the cheese is properly melted or cooked.
• Repeat checking after another 30 secs.
• This must be done in a min or half.
• Ground pepper over the omelette - i prefer freshly ground pepper.
• Garnish with sauce/coriander/oregano.

Tips & My Preferences:

1. Tastes better when prepared on a iron pan.
2. Milk adds taste and also aggravates the omelette to turn out fluffy
3. Olive oil / butter enhances the taste than the usual refined vegetable oil.
4. I love garlic and i over use. If you are not a garlic fan - one can skip it.
5. Cooking the omelette on sim/low flame is very important - otherwise it might get burned.
6. Cheese cooks slowly be patient & keep checking.
7. Salt is a devil it overshadows all other succulent tastes. Keep low on it.
8. Go slow with salt as you'd add cheese.

I usually prepare this on weekends for breakfasts.
Its heavy, nutritious and turns out in a jiffy.

I'd soon post spring onion variant.

Inspired By Risotto

Been a long time since i've done something fresh and new.
Last nite dinner was in search of freshness without any spice and perservatives.
Last morning was sinful-workout. Every part of my body was aching badly.
I was freaking hungry by 7:30 PM. Did not have patience to cook.
No fruits, no bread , bored of cereals - was not left with much choice but kitchdi.
As i said; did'nt want to have anything bleak spicy and was longing for freshness.

I found these spring onions - loveeee them!!!
Those beautiful stalks - i love their smell.
And let me not forget to talk about those white cute lil freshness - onions.
Wowww... i love to cut them - the crisp sound, texture, smell, spice. Simply awesome.

Risotto for me meant - lot of butter, cheese and milk
Not sure if they'd add any other spices to it.
I'll read about it right after i complete composing this.

Believe me, it was this delicate mixture of butter, garlic and all the freshness spring onions

brought in. One should definitely try !!!
This is a boon for bachelor or forced-bachelor folks.
Preparation time is like 10 minutes and coooking time too.

Ingredients:

• Rice - 1 Cup
• Water - 1 1/2 Cup
• Green Chillies - 2 Sliced
• Broken Redy Chilly - 1
• Spring Onions - 5 - Finely Chopped
• Spring Stalks - Finely Chopped
• Tomato - 1 Small - Finely Chopped
• Salt - 1/2 Tea Spoon
• Garlic Pods - 5 - Finely Chopped
• Pepper - Freshly Ground - 1 Tea Spoon
• Cheese - 1/2 Cube - Grated
• Butter - 2 Tb Sp
• Milk - 1/2 Cup

Method:

• Heat a skillet.
• Add butter.
• Once the butter melts - add garlic, green chillies, broken red chilly.
• Let them splutter or crackle.
• Add onions - let them turn translucent.
• Add chopped stalks, tomato - stir and let them rest for a 1/2 minute.
• Now add milk, cheese, salt - let it cook around 1/2 minute.

• Meanwhile, wash rice and add water.
• I used electric rice cooker.
• Add the above butter spring onion mixture to rice.
• Stir well and switch on the cooker.
• Voila!!! here ends the preparation.

Serve hot.
I ate it without any yoghurt or raita.
I should come up with a nice, fresh indo-conti style raita.

Dal Makhni

 

Well! i was wondering should i upload this recipe or not.

Not a very unique or way-too different recipe.

Its available all across the internet and very well written.

But; then the sweet-feeling is there when i share my experience of cooking.

I'm a big , BIGGGGGGG fan of legumes.

Loveeeee them.

I had them twice in the last week.

My Co-Sister is with me - since we share the same love for these glorious lil

beings - we've relished the dal like two crazy people.

Thanks to my dad who frequents Punjab, Delhi n all on business.

Hence the dal frys, peeka dals, kaali urad dal, rajma have crept in our

pantry. My mom places them in transparent glass jars. Kitchen is like a

well-decorated , organized pantry. Not to forget colorful. Cooking at my

mother's kitchen is associated with so many memories. So many... and i get  quite nostalgic even while preparing it.

Since every cooking recipe has its own story... i'd never forget this day in my life. It was Mother's day - time to give a break for mom... My Naana loves  my cooking. I started preparing this yummy dish. My memories took me back to  those days when my dog-my love was around. It used to patiently wait for me to finish my cooking. Just wants to be around me. I used to cut carrot cubes, water melon, cauliflower as treats to it. They were always around for this wonderful creature. This day though i know the damn thing is not around - involuntarily i turned 100 times. I was almost getting hysterical. Tears rolled down. Its Mother's day and i missed my baby.

Anyways; lets get back to the recipe.

We've got this Black Urad Dal from 24 Letter Mantra. Its an organic store. Believe the taste of dals from here are quite different from non-organic. Its very yummy. I got rajma from the local store. The red rajma. Did shopping in Badichowdi .... was good to see veil clad marwari women and incessant gujju chattering families all across. Loved to see those colorful sarees . Lemme not deviate...

Ingredients:

• Black Urad Dal - 1 Cup
• Rajma - 1/4 Cup
• Green Chillies - Slit - 4
• Tomatoes - Medicum - Cut into cubes - 2
• Onion - Medium - Sliced - 2
• Oil - 2 TbSp
• Butter - 10 Tb Sp
• Ghee - 4 Tb Sp
• Jeera - 1 Tb Sp
• Garlic - Finely Minced - 10
• Turmeric - 1 Tea Sp
• Grated Ginger - 1 TbSp
• Grated Cheese - 1 Cube
• Ginger Garlic Paste - 1 Tea Sp
• Red Chilly Powder - 1 Tb Sp
• Dhaniya Powder - 1 Tb Sp
• Chopped Coriander

Method:

Preparing legumes for their D Day:

• Soak the pulses over night or for 12 hours.
• Pressure cook them with ginger garlic paste, turmeric, salt(all 1 tea spoons would do)
• Do not over cook the legumes.
• Let them remain their shape.
• Every cooker behaves differently - so please do help yourselves with the number of whistles.

Buttery Rendezvous:

• Heat a wok. Add oil, ghee and half of butter.
• Add jeera.
• Once they splutter - add garlic and green chillies.
• Add onions - let them turn b'ful pink - now; add ginger-garlic paste, turmeric. Stir well. Wait for 2 minutes.
• Add tomatoes, salt , red chilly powder. Stir well.
• Cover the wok till the tomatoes turn mush.
• Add the boiled pulses.
• Stir well.
• Add water if required. Very lil water as the consistency of dal makhni is quite like a thick paste.
• Check for the seasonings.
• Simmer the stove - remain for 30 minutes.
• Keep stirring in between.
• After about 20 mins of stirring - add grated ginger, grated cheese, remaining butter.
• Here comes my madness - yet again - its to do with the garlic.
• I've added five more minced garlic.
• Before you take off the stove - add coriander powder,  fresh coriander.

Serve it with a dash of lime.
Smear it with one more dollop of butter.


Serve hot with jeera rice or roti.


No kidding - tastes better the next day :-)

Simplest Manchow Soup

Soup! Soup!! Soup!!!
What would i have done without this concoction

In my childhood days soup meant only a tomato soup.
Red fresh soup with deep fried bread crumbs, white butter (home made) and freshly ground pepper.

Weekend meals were more fun. Family dining table, siblings and my cousins running around, anticipating flavored rice, mutton curry and the sheer fun of eating something special with all family. I'm so struck with my childhood home. It’s a "beauty"

Coming back to soup.
I dint much love tomato soup though.
And the fact that there is so much work involved in it.

Later when this small town girl started visiting Hyderabad and watching  Khaana Khazaana on Zee. It was then i started exploring. I remember giving a list to my father to get from city Hyderabad. I used to devour on cheese (which didn’t exist in small towns then).

I remember preparing first soup.
Onion potato soup.
Sanjeev Kapoor the famous chef inspired me .
It was a success! My brother loved it.

Got introduced to clear soups, wanton soups, thick soups.

I got stuck with thick soups.
Clear soups make me feel sick.

I like veg soups. Crab meat soup being an exception.
Aromas Of China(BJN Group) serves one of the best crab soup.
Blue Fox serves the best Manchow soup.

This one i cant exactly call this as a Manchow soup.
I dint have any crisp fried noodles as a topping.

I returned home early and was hungry like mad.
Dint have mood to eat anything heavy.
Was more willing to eat something fresh.
I forgot eat my portion of steamed veggies in the morning.
But they were free zed and cold.
That’s when soup-thought struck me.

Yayyyy!!! Its been years I’ve prepared.

I am so excited to share this one.

Ingredients:

• Olive Oil : 1 Tsp
• Garlic Minced : 2
• Onion - Finely Chopped - 1 Small one
• Ginger Grated - 1/2 Inch
• Green Chillies - Minced - 1
• Soya Sauce - 2 Tb Sp
• Salt - 1/2 Tsp
• Chinese Salt/Ajino Motto - 1/4 Tsp
• Chopped Coriander
• Water - 3/4 Litre

Steamed Veggies:

• Cauliflower Florets - 5
• Broccoli Florets - 5
• Beans Chopped - 1/2 Cup
• Carrot Chopped - 1/2 Cup

Method:

• Take a pan - smear olive oil.
• Heat - add garlic , chillies, onion
• Once onion turns translucent add grated ginger.
• Add soya sauce - stir well.
• Add steamed veggies & salt.
• Add water - bring to a boil.

• Take a small bowl.
• Add 1/2 cup water & cornflour.
• Use your beautiful fingers to mix the cornflour in water without lumps
• Add this mixture to the pan.
• Cook for 2 mins.

Garnish with freshly chopped coriander and fresh-ground pepper.

You're Done!!!

Turned out super yummy :-)

I wish i could have taken a better picture :-)

Methi Paneer

Cooking this will be a very special memory.
A memory i'd cherish for the rest of my life.

My girlfriend KP came to home for a sleep over.
I was sooooooooo excited.
We cooked together, watched a movie , gossip, makeup :-)

I remember when i was a kid; 11 years and back in town.
A friend of mine - best friend at that time - came over to our home. And it was decided she'd sleep over at our place. I was so excited , happy and all glee. Made bed for her in my room - i've been so mad and happy - i've running down stairs to my mom in the kitchen, grand parents and then to my siblings. Run up to my room again. Like a little puppy. I do remember this huge doberman in my room was confused to seem me running around hahaha. Ah! My childhood home - miss it. Was one of the best houses.

I did nothing less on this weekend when KP was here.
Have been whistling , singing, dancing :)

Most of her life she spend in North.
Loved her palak paneer :)
She is a strict veg and hence paneer.

Cooking together is fun.
I've cut all the vegetables.
She did the initial preparation.
KP used lots of oil - variety is spice of life :)
Seasoning and addendum i've done.

Paneer - i am not sure why is it made complex.
In the sense - whenever i utter paneer - people say its lot of work. One got to make kaju paste/ khus khus paste. Why complicate?
I've stuck to the basics. All i did was add the leftover milk to the curry. It added loooots of flavor. We were like lets get away with dinner preparation. We've made paneer - rotis all in 45 mins and we're done! We then microwaved frozen aloo patties, took diet cokes(as if it'd matter) watched a movie. No huge effort - it was effortless cute and a "bonding-dinner" :-)

Ingredients:

• Oil - 5 Tb SP
• Ghee - 2 Tb SP
• Paneer - Chopped into cubes 200 gm
• Green Chillies - Slit - 6
• Finely Chopped Curry Leave - As per your choice
• Methi Leaves - Finely Chopped - Two Fistful
• Onion - Medium Size - Finely Chopped - 2
• Ginger Garlic Paste - 1/2 Tb Sp
• Tomato - Medium - Finely Chopped - 2
• Red Chilly Powder - 1 Tb Sp
• Salt - Acc to taste
• Milk - 1 Peg
• Fresh Chopped Coriander
• Coriander Powder - 1 Tb Sp
• Garam Masala Powder - 1 Tea Sp

Spices:

• Shahjeera - 1 Tea Sp
• Bay Leaf - 1
• Clove - 1
• Cinamon - 1/2 inch

Method :

Roast Paneer:

• Take a pan.
• Add a 1 tea sp oil/ghee/butter.
• Roast the paneer cubes - till they are slightly brown.
• Keep aside.

For Curry:

• Heat a wok - add oil
• Once hot - add spices
• They splutter - add curry leaves, green chillies, onion.
• Let onion turn pink - add turmeric powder, ginger garlic paste, salt
• Add methi leaves, tomato, red chilly powder.
• Cover with a lid - wait till tomatoes turn mushy.
• Add paneer - stir
• Add milk - Stir.
• You may add little water to achieve the required consistency.
• Cook for another 3 minutes.
• Add freshly chopped coriander, coriander powder, garam masala powder.
• Stir well.

Serve hot with roti.
We've totally relished it. Somehow it tasted better the next day :-)

Chukka Kura Pappu

Chukkakura is also called as katti palak in Hindi and Garden Sorrel in English. Whatever is the name it looks cute, fresh, naughty and its really sour. I'm not a very sour-crazy person - but my husband is. Since i'm not using much of tamarind to satiate his appetite for sour food - why not i go healthy way. The first time i had this was at one of my pedhamma's homes(My mother has 6 sisters ). Hot noon, hot rice, ghee, appadams and this fresh soury pachadi. I customized with a dollop of ghee, freshly chopped onions & this pachadi. Yummy!!! Its mout-watering now also - even after 3 years :-) . Though i took out these cute fellas was to make pachadi - damn! i got sucha a flickering mind - i've decided to go for dal.

Somehow i did'nt wanted to go for my usual way of preparing dal.
The usual way is i dump onion, garlic, tampering in the cooker and i'm done. Quickest way right!!! I decided to do it a lil different. Different way of tampering that i've learnt from my rayalaseema sis-in-law :-) On Holi Day - she prepared tomato dal with this "seema-style" of tampering.
Its something like dal tadka sans tomatoes and with south spices.

Fresssshhh curry leaves and coriander is great in tamperings.
As alwayz overdid the garlic part :-)
This is sour , tangy, i liked the texture of these leaves.
Yumm! Yummy!

Ingredients:

• Chukka Kura - 10 Kattas
• Toor Dal - 2 Cups
• Water - 4 Cups
• Green Chillies - 6 - Finely Chopped
• Onion - Medium Size - 1
• Garlic - Finely Chopped - 5
• Curry Leaves - Finely Chopped - Fisful
• Coriander - Finely Chopped - 5 Tbsp
• Turmeric - 1 Tea Sp
• Salt - Acc to taste

Tampering:

• Mustard Seeds - 2 Tea Sp
• Jeera - 2 Tea Sp
• Oil - 1 TbSp
• Ghee - 2 Tea sp
• Broken Red Chillies - 2

Method:

• Add washed dal, chopped chukka kura , salt, turmeric to the cooker.
• Add enough water and put on stove.
• Cook until dal is done.
• Take a pan - add oil+ghee.
• Once hot - add mustard, jeera, broken red chillies minced garlic, curry leaves
• Once they splutter - add green chillies,onions.
• Wait until onions turn pink.
• Add turmeric and stir.
• Adjust salt & Chilly.
• Add finely chopped coriander.
• Add this to the cooker.
• Bring to a boil.

You can adjust your consistency.
I usually like loose dal - kind of soupy - so i add more water.
You may use 3 cups of water to boil to 2 cups of dal.

Serve with hot piping rice or rotis :-)

Nutritional Values :

Sorrel leaves nutritional value; Sorrel leaves or plant comprise many essential vitamins, namely Vitamin B9, Provitamin A, Vitamin C, and consists of carbohydrates, fats, dietary fiber, proteins, and Iron, magnesium, sodium, potassium, calcium, also contains essential flavanoid antioxidants. In addition to these, it posses antibacterial, anticancer and astringent properties, all contribute to prevent ill health and improve general health.

Reference : http://ideas4health.in/health-ideas/vegetables/sorrel-leaves-nutritional-facts/

Capsicum Palak Khadi

I love this one.
Its the easiest, yummy, feels fresh.
Irony is that this has to be made out of almost fermented curd.
The older & sour the curd is the yummy it turns out.

I do manage to intentionally ignore one bowl of curd in the fridge.
I pull it out on its lucky day - actually my laziest day.
Thats a different debate i'm lazy at any given point of time :)

Well! Again; somehow the sweltering heat got over me.
Capsicum does make me feel fresh and cool.
Since husband is a die-hard fan of capsicum - i thot let me try it.
Went back to fridge - pulled out two capsicums.
Hmm; saw that beautiful and graceful spinach.
Green color is so pleasant right :-)

Pulled out spinach too - i must 10 leaves.

This was my first time with addendums to khadi other than onion and tomato.
I was pretty sure - i'd add capsicum at the end while i bring khadi to a boil.
That would ensure capsicum to remain fresh, green and soothing in this hot summer.

This time the curd - sour,old curd had a little story.
I bought two 200gm each curd sachets on the next day of holi.
As both my huband and brother were Bang infected.
Heavy head; unable to open eyes - Oh! They did entertain us a lil bit on holi night :-)
Hence buttermilk is a age-old remedy for hangovers.
I've bought those curds. To no avail - both of the refused to have it.
Hence they were there in the fridge lying since almost 10 days.
Perfect curds for this Khadi - Baang khadi :-)

Ingredients:

Sour Curd - 200 Gm
Besan / Chan Dal Powder - 5 Tb Sp
Green Chillies - Slit - 4
Onion - Medium - Finely Chopped - 2
Ginger Garlic Paste - 1 Tea Sp
Turmerc - 1 Tea Sp
Salt - Acc to Taste
Red Chilly Powder - 1 Tea Sp
Capcicum - Medium - Finely Chopped - 2
Palk - Finely Chopped - 10 Stalks
Tomato - Medium - Finely Chopped - 2
Finely Chopped Coriander
Coriander Powder - 1 Tb Sp

Tampering :

Oil - 2 TbSp
Ghee - 2 Tea Sp
Jeera - 2 Tea Sp
Garlic - Minced - 5
Curry Leaves - Finely Minced - 10


Method:

Heat a wok - add oil
Once hot - add jeera, garlic, curry leaves.
Add green chillies, onions.
Once onions are pink/translucent - add turmeric powder, salt, ginger garlic paste.
Stir well.
Add chopped spinach, tomato.
Add red chilly powder.

NOTE : The whole idea of this to remain fresh and taste fresh.
Hence i am not going to over cook either spinach or tomato.
I'm not going to cover the wok with a lid and wait till tomato turns mush.

Wait for a minute - but dont cover the wok.
Meanwhile beat the curd with a fork - add water.
Time to turn the flame to as high as possible.
Pour this beaten curd(butter milk) to the wok.
Take basin in a bowl - add little water - user your beautiful fingers - make it into a paste.
This excercise is done to avoid any lumps.
Add this paste to the wok.
Bring to boil for another 2 minutes.
Add finely chopped coriander, chopped capcicum, coriander powder.

Boil till you get the required consistency.
You may add more water if you'd want it to be like rasam.
Or boil more - if you'd like to bring it to a semi-solid state.

I had this with roti - it was awesome!!!
Goes well with rice too .
I usually have Haldiram's Bhujiya Sev or Aloo Bhujia as an accompaniment.