ahmi

We at home love Dal very much, and I prepare it for chapathis quite often. Two weeks back I watched this Dal Tadka recipe in a cookery show. I tried and had Dal Tadka with Missi roti, it was such an excellent combination and from then the dal taste is still lingering. You can see the cookery shows in you tube.  i am linking one of her show.

Ingredients:           

                   

Masoor Dal / Split Red Lentil – ½  cup

Moong Dal  - ½ cup

Onion – 1 (finely chopped)

Tomato – 1 (chopped)

Green Chilli – 2 (slitted)

Garlic – 3 cloves (crushed)

Ginger – 1 inch (finely chopped)

Corriander Leaves – 2 tbsp (To garnish)

Turmeric Powder – ¼ tsp

Asafoetida powder – ¼ tsp    

Oil – 2 tsp’s

                                                          

Ghee / Coconut Oil – 2 tsp

Mustard – ¼ tsp

Cumin / Jeera – ¼ tsp

Nigella Seeds / Kalonji – ¼ tsp

Curry Leaves – 1 sprig

Dry Red Chilli – 2 (broken)

Serve the Dal with Roti or Chapathi.

Drumstick and Mango combination is the best for sambhar. The combination proved again in this coconut based simple curry. This is Muringakka Pacha Manga Curry from God’s own country Kerala. A finger licking curry, with simple recipe is so rare, this curry is one among. you can make this curry in minutes if you have small onions and grated coconut ready in hand.

Raw Green Mango - 1

Drumstick – 1

Coconut Oil – 2 tsp

Mustard – 1 tsp

Jeera / Cumin – 1 tsp

Curry Leaves – 1 sprig

Small Onions – 8 (peeled)

Grated Coconut – ¼ cup

Dry Red Chilli – 3

Cut the Drumstick and Mango into pieces. Cook both the vegetables in one cup of water. Or Microwave the vegetables in microwave high for about 10 minutes.

Heat one tp of oil in a pan, add small onions and fry till they are cooked. Add grated coconut and dry red chilli’s and saute it along with onions for a minute in slow flame. After that remove from flame. Let it cool and grind it into fine paste with ¼ cup of water.

In a Pan, mix both the boiled vegetables and the grounded coconut paste and mix. Add salt to taste, a pinch of turmeric powder to the pan and mix. Let the curry boil for about 2 – 3 minutes in medium flame.

In a Small tadka pan, heat a tsp of coconut oil, add mustard, cumin and curry leaves. Once the mustard splutters, remove the pan from flame, add the tadka to the pan in which curry is boiling.

Serve Hot with Rice or Idly.

           Weekend Lunch with Pacha Manga Curry, Vazhakkai Kuzhambu and Rasam with Herbs.

Just before serving , warm a tsp of coconut oil and add it over the curry for a nice aroma.

The taste of this curry is all based on the Raw Mango, so pick the raw mango carefully. 

Me and my son love Bhindi very much. Usually it used to be Vendakkai poriyal at home. After learning to make bhindi in microwave, I make these Masala stuffed bhindi quite often.  After getting request for Bhindi Fry recipe, I googled and found sanjeev kapoor’s besanwali bhindi fry.  It tasted good as it’s cooked with shallots and besan flour. This Bhindi fry can be had with sambhar rice or Roti.

Microwave oven makes Magic with Bhindi. I microwave chopped Bhindi pieces with a tsp of oil and microwave it on high for 4 minutes. Then i use it for vendakkai sambhar or vendakkai morkuzhambu. It saves time and oil.

Bhindi / Okra / Vendakkai - 12 (of same size)

Shallots / Small onions – 8 (Peeled and chopped)

Besan flour / Kadala Maavu – 2 tbsp

Oil – 2 tbsp

Mustard – ½ tsp

Curry leaves – 1 sprig

Turmeric powder – a pinch

Sambhar Powder or Chilly powder – 1 and half tsp

Dhaniya / Corriander Powder – 1 tsp

Cumin powder – 1 tsp

Dry Mango Powder / Amchur – ½ tsp

Garam masala – ½ tsp

Salt – to taste

Choose small and tender Bhindi s. It cooks easily and taste’s good too.  Wash the bhindis and wipe them with a clean cloth. Trim the heads of bhindis. Give a slit to all bhindis from top and end it just before its tail.

Mix the powders (turmeric, sambhar, dhaniya, cumin, amchur, garam masala and salt) in a bowl.

Fill the masala powders into the slit of bhindis with a help of a spoon. Half a spoon of masala’s is enough to fill a single bhindi.

Heat Oil in a Pan, add mustard, let it splutter and then add curry leaves along with small onions. Once the small onions are almost cooked, add the besan flour and mix with the onions. Give a minute, till the besan flour gets roasted along with the onions.

Now add the stuffed Bhindis to the pan and give a mix, lower the flame and let the bhindi gets cooked for about 5-7 minutes.  Add little oil, if bhindis start sticking to the pan. Cook till the bhindis shrink and change dark in color.

Or

You can alternatively cook in microwave for easy job. After filling the masala’s into the slit of bhindis, place them in a microwave bowl.  Sprinkle 2 tsp of oil over the bhindis and microwave on high power (900w) for about 4 minutes.  After removing from microwave, Heat Oil in a Pan, add mustard, let it splutter and then add curry leaves along with small onions. Add little salt just enough for small onions. Once the small onions are almost cooked, add the besan flour and mix with the onions. Give a minute, till the besan flour gets roasted along with the onions. Then add microwave cooked bhindis and wrap them up with onions and besan flour.

Garnish with chopped coriander leaves.

Serve with Roti’s or with Rice and Sambhar.