BG - Moong Dal (BG - Bottle Gourd)

I like lentils/Dal/Pappu  as bland as possible.

I dislike any thing that dominated the flavor of Dal and make it weird.

And for me these are a threat – Tamarind (tops the chart), mustard seeds, red chillies.

When I was a kid/unmarried ( J ) : Whenever my mom prepared this typical southy style dal – it was time for me to have my food at neighbors. By God’s grace – since my childhood I always had Sindhis/Jains/Gujjus as our neighbors. It was never really hard on me to consume “tamarind-infused” dal. I used to have peeeka watery dal at Sindhis – simply bland coriander dal at jains and “sweet n sour”-watery dal at Gujjus. And I loved them that way. I literally drink dal. Its really post-marriage the trouble began. My husband is a big fan of Tamarind. And ; I had to change  my aversion for tamarind to a “neutral –peaceversion” L .

Ever since we moved into a new place – as the kitchen is not yet totally set and there were limited resources available – I’ve been making “tomato-pappu”, “palakura-pappu” and the likes with eww tamarind( I don’t even like to touch it) , mustard, red chillies. But now; I reached a saturation poin – a “break-even-point”. I’ve declared to myself and the house – that its my day & my dal. YAY!!!

Eager to find palak /some green leafy veg – I’ve opened the refrigerator. I’ve found this “Kaddhu” in the basket. I recollected – the way I used to savour this plain – bland dal back “pre-marriage” days. One roti and 3-4 bowls of dal – while my siblings stare at me (like an “alien”)

Ingredients:

1.       Moong Dal/Pesara Pappu – 1 Cup
2.       Water – 5 Cups
3.       Oil – 2 Tbsp
4.       Ghee – 2 Tbsp
5.       Jeera – 2 Tbsp
6.       Green Chillies – Slit – 2
7.       Garlic Pods-Crushed/Minced : 5
8.       Onion – Medium Size – Sliced : 1
9.       Turmeric – ½ Tsp
10.   Tomato – Medium Size – Cut into cubes – ½
11.   Kaddhu/Sorakaaya/Anyapakaaya – 200 Gms
12.   Salt as per taste
13.   Red Chilly Powder – 1 Tsp
14.   Coriander Powder – 1 Tbsp 

PPreparation Method:

 

• In a cooker pan – add ghee + oil.
• When this fatty liquid is hot enough – add jeera, minced garlic, green chillies.
• After 30 seconds ; add onions.
• Let onions turn translucent/pink – haldi, kaddhu cubes, tomatoes, dal, salt, chilly powder.
• Mix well.
• Add water – cover and let it whistle for 3-5 times.
• When the pressure is out and it is safe enough to open –
•        Check for consistency
•        Taste to adjust seasoning
• Add more water if you want it to be soupy/liquidy – bring to a boil
• Add coriander powder , finely chopped cilantro – mix well . 

 

Boom!!! Your’re done. Quickie office-rush hour – yummy dal .
Simply love the bottle gourd flavor in this dal.
I had it with steamed rice n lemon pickle. Was “AWESOME” !!!

Curry Leaf Infused - Maggi Pazzta W/Baby Corn

I’ve been to supermarket and found this new product from Maggi.

Pazzzzzzztaaa.

There were around three flavors on the shelves.

I cant recall them but I took a red colored one – could be a tomato flavored/curry flavored.

I really wonder how cant I recall what I ate.

I used loads of baby corn and curry leaf – I don’t remember what masala was that.

Anyways – I so much wanted to try out this new product – grabbed it(Paid for it – Ofcourse! )

It was this lazy morning – not exactly lazy – but I was so much sunk into this book called “Freedom At Midnight”. Basking in the sunrise, sipping my tea – while all these tiny tiny butterflies all over me – that was a heavenly feeling. I did not realize it was 9:00 Am – until I felt “hunger pangs”

I go open my “mini-pantry” for muesli – it was then this Pazzta toppled over and was eager to be cooked. Since – we still have’nt set up for home yet – I did’nt find any of my sauces . So I thought of giving it a southy tamper. I went to the refrigerator to pull out green chillies – but I found these b’ful, sleek n cute baby corns . And; also my house-maid got so much Curry Leaves that I was eager to get done with them  - lest they get rotten. Curry leaves were fresh and baby fresh. I’ve decided this pazzta would go “curry leaves-baby corn” pazzta. I’m a crazy fan of curry leaves – their smell and also the taste. Usually – finely chop them – enjoy that b’ful strong fragnance.

Here goes my spicy, southy pazzta:

Ingredients:

1.  Maggi Pazzta – 1 Packet
2. Oil – 2 Tb Sp
3.  Mustard Seeds – ½ Tsp
4. Zeera – ½ Tsp
5.  Curry Leaves – 20
6. Green Chillies – slit - 3
7.  Onion – Medium Size – 1
8. Baby Corns – Cut into thin circles - 5
9. Turmeric  Powder– ¼ Tsp
10. Salt – Acc to taste

Preparation Method:

• Take a skillet and add oil
• Once the oil is hot enough add mustard seeds, Jeera.
• Once they splutter – add finely chopped coriander,  green chillies.
• After say; 30 secs add – sliced onions.
• Let the onions turn pink n translucent.
• Add turmeric powder, salt , baby corn.
• Mix well.
• In a bowl – take ½ cup water .
• Cut out the maggi masala – mix in the water using finger tips.
• I do this to avoid any lumps while add this masala powder to the skillet.
• Back to the aroma-emanating skillet.
• Add water – how much water ??? I cant tell you that. I’m not a strict follower of “Directions” behind the wrap.
• All I knew was Pasta consumes lots of water – for it to become soft .
• So I’ve added around 10 Cups of water.
• Bring water to boil – then add the “lump-free-masala”.
• Add pasta to it.
• Simmer-  believe in “super-slow-cooking”. So I’ve minimized the flame.
• Cover the skillet with a lid.
• Should take 10 mins for the pasta to be edible. Check the seasoning and adjust accordingly.
• Before take off – I’ve added finely chopped coriander.

Serve immediately.

We’ve fell in love with it. Spicy, tangy, curry-leaves/coriander not to forget the “baby-corn” factor.

Atleast for me ; It was rich in terms of minerals/vitamins.

Though it was too hot  for me – my husband relished it.

I had to gulp in some orange juice later J

Mushroom in Tomato

Mushrooms are one of my favorites.

I’m a die-hard fan.

The first time I had mushrooms was when I was 10 I guess.

We were in a small town then and was never aware of a “veg” called Mushroom.

It was this “Chinese Restaurant” in Koti(Hyderabad) – Sidartha Chinese Restaurant.

That was the first time I’ve ever stepped in a Chinese Restro  and had everything first time there.  Fried Noodles , Mushrooms . Wow! I can never ever forget that “feeling/experience”. Even now; after almost 2 decaded – whenever I pass by – I miss my heartbeat. As if – it was my first crush. I could never ever get the same taste of those noodles.

Coming to Mushrooms – my husband detests them – and I love them.

And; that does not stop me from preparing these highly nutritious things.

Ingredients:

1.       Mushroom – 200 gms

2.       Green Chillies – Slit : 4-5

3.       Onions – Medium Sized –Sliced – 2

4.       Tomato – Medium Sized – Cut into cubes – 2

5.       Mustard Seed – 1 Tsp

6.       Zeera – 1 Tsp

7.       Curry Leafs – 10

8.       Coriander

9.       Garlic – Finely Chopped – 5

10.   Ginger-Garlic Paste – 1Tsp

11.   Coriander Powder – ½ Tsp

12.   Garam Masala Powder – ¼ Tsp

13.   Oil –  2 Tb Sp

14.   Salt – according to taste

15.   Red Chilly Powder – 2 Tsp

16.   Turmeric Powder – ½ Tsp

Preparation Method:

• Wash mushrooms with salt added in it.
• Salt is said to be a good cleanser.
• Cut mushrooms into cubes.
• Take a skillet – add oil to it.
• When oil is hot enough – add mustard,Jeera, garlic.
• Once they splutter – add green chillies, sliced onions.
• Let the onions turn slightly brown.
• Add  turmeric, Ginger-Garlic paste,  finely chopped Curry Leaf and Coriander.
• Adding chopped curry leaf at this juncture would retain all its iron and goodness instead of burning it off in the oil. I’m somehow got hooked up with curry leaf – and I’m using it at plenty. You may as well skip it and with it all the goodness too .
• After 3-4 minutes – add mushroom and mix well.
• Let it sit for 5 mins – now add tomatoes, salt and chilly powder.
• Cover it with lid.
• After 5 mins – if required pour some water .
• It might take 10 minutes for the mushrooms to get cooked.
• Before you take off add garam masala powder, coriander powder and freshly chopped coriander.
• Mix well and take off after 2 minutes.

I served this with moong dal and hot rice.

I savored it like crazy. My husband too – a very nice chap – had it without any complaints of disliking mushrooms. I’m sure he relished it – but would not say it.

I remember during my brief stay at Chicago – my bhabhi is an awesome cook – she made this mushroom curry. Simple but was so delicious – I had it as if I’m starved for a month and gorged on it for 2  days.