Tuesday, 15 November 2016

Dal Makhani


Dal makhani is a north indian dish made with whole black urad(sabut urad) . As the name suggests it has butter or cream which gives the dish a creamy and rich flavor. Although a very tasty dish  and one of my favourite vegetarian dishes , I refrain from making it because of the calories. Every recipe I tried wouldn’t taste as good if I skipped the butter /cream. 
   
 



Being a foodie makes it very difficult to lose the extra pounds.So  I was on a look out for a low calorie dal makhani from  a long time. I got this recipe from a friend and was not very eager expecting the usually cream/butter It would need. But fortunately for me ,the recipe doesn’t need the added fat to make it tasty. It does use a very small quantity of milk .

Try this healthy  version of dal makhani and let me know your thoughts



Dal Makhani
Details
Prep time: Cook time: Total time: Yield: 4
Ingredients
  • 250gms Sabut Urad(Whole Black Gram)
  • 1 big Onion
  • 3 Tomato
  • 4 Garlic cloves
  • 2 inch grated Ginger
  • 1tsp Turmeric
  • 3 tsp Red Chilli
  • 2 tsp Garam Masala
  • 3tbsp Kasuri Methi(Dried Fenugreek leaves)
  • 0.5inch Cinamon
  • 3tsp Cloves
  • 3 tbsp Chana Dal(Bengal Gram)/Rajma(Red Kidney Beans
  • 2 Green Chilli
  • 0.5 Milk
  • 1 tbsp Oil
Instructions
1. Soak the urad dal for atleast 8 hours or overnight. 2. If using rajma soak that as well 3. Mix urad dal and chana dal/Rajma with enough water and pressure cook it for 3 whistles.One on high flame and two on low.Dont add too much water 4. Heat oil in a wok.Add cloves,cinamon green chillies,grated ginger and saute 5. Add kasuri methi,turmeric and fry for a minute. 6. Add onion and saute for 2 minutes 7. Add garam masala,red chilli powder and fry it.Then add tomato and saute for 2 minutes. 8. Add salt to taste. 9. Open the cooker and add the masala. 10. Check the consistency.Add hot water if needed. 11. Close the pressure cooker and cook for 2 more whistles 12. Open the cooker and mash everything a little bit.Add milk.Dont add all the milk at once. Add a little and check the taste.



 
P.S:
1. Don't skip kasuri methi as it gives a very important flavour to the dish.
2.Add milk a little at a time.
3.Ghee can be used instead of oil.

Friday, 28 October 2016

Sticky Coconut laddoo

I wanted to try coconut barfi for Diwali. I decided to try a recipe I had heard a long time back but wasn’t very sure about it. Anyways I mixed ingredients to the best of my memory and instead of coconut burfi this tasty sticky laddoo was created. The reason the barfi did not set was because I had to cook the jaggery a bit longer both before and after adding the grated coconut.
In spite of the goof up it was delicious proof being my 20 month old foodie daughter ate it without any complaints.
So try this laddoo for Diwali. 


Wish you All A Very Happy Diwali


Sticky Coconut laddoo
Details
Prep time: Cook time: Total time: Yield: 7
Ingredients
  • 250gms Coconut
  • 250gms Jaggery
  • 4tsp Cardamom powder
  • as required Ghee
Instructions
1. Grate the coconut. 2. In a wok/kadai, add jaggery and let it melt.Add cardamom powder 3. Once the jaggery is melted and sticky( it should form a string when a drop is stretched between fingers) add the grated coconut. 4. Mix it till all the water from the coconut dries and the mixture is sticky again. 5. Once this mixture cools apply ghee to your palm and roll in to balls.

Sunday, 18 September 2016

Chicken White Curry




Chicken in white gravy is an easy dish with ingredients everyone has in their pantry. I wanted to try this recipe for over a year now. My grandaunt in Udupi makes this amazing dish and I got the recipe from her. In spite of this dish being easy-to-cook, I would end up cooking chicken curry with the classic masala recipe instead of this one. I finally pushed myself to try it and realized this dish is easier and faster to cook than my usual chicken curry, and boy it is delicious!!



This is made with coconut milk. Instead of coconut milk just grind the coconut to a very smooth paste. This won’t change the taste and will save a lot of time.The turmeric added gives the dish a cream color. If you prefer a white gravy then skip the turmeric.



Ingredients
Chicken – 1 kg
Onion – 4 medium
Tomato – 1 medium
Green chillies – 6 to 8 large ones (10 to 12 small ) – Depends on the spicyness
Lemon - 1
Turmeric – 1 tsp

Paste 1
Garlic – 15 cloves
Ginger - 2 inch piece

Paste 2

Khus Khus - 2 tsp
Cloves – 5 to 6
Cinnamon – 1 inch
Cardamom – 4 to 5
Cashew – 15

Paste 3
Coconut – 1 medium grated

Method:

1. Grind the ginger and garlic to make a smooth paste
2. Marinate the chicken with this paste, lime and salt.
3. Grind the ingredients under paste 2 to make a smooth paste and keep aside.
4. Grind the coconut to a smooth paste or extract coconut milk.
5. In a wok add the chicken and let it cook.
6. Meanwhile in another wok ,heat some ghee
7. Add the green chillies and sauté it.
8. Then add the onion and cook until translucent.
9. Add paste 2 to this fry it lightly.
10. Then add turmeric and chopped tomato and sauté.
11. Add this mixture to the cooked chicken and mix.
12. Finally add the coconut paste or extract coconut milk.
13. Add salt to taste.

Serve hot with ghee rice or pulav.












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Monday, 25 July 2016

Ubatti



It feels great to be blogging again. I haven’t blogged for 2 years now and have really missed it.I was blessed with an angel in January 2015 and have been busy  being a hands mom .While there is nothing to match the joy and bliss of motherhood,sooner or later my culinary passion got the better of me. I am not sure how often I can blog but will try posting recipes whenever possible.


I wanted to post a dessert for my first return post.  The first and only thing on my mind was Ubatti. It has been my favourite since childhood. My grandmas ubattis were the best. This is her recipe. It does take a couple of attempts before you can make consistent shapes and sizes. Sometimes the filling is too much and tends to come out. Other times the filling is just not enough and ubatti will taste blend around the edges. It’s a try and try succeed kind of dessert.


Ubatti or puranpoli is a sweet dish or dessert made with chana dal and maida. Its very popular in Maharashtra and Karnataka .Best served hot with a big dollop of ghee.

Ingredients

Inner filling

Chana dal – 1 cup
Jaggery – 1 cup
Cardamom – 3 to 5 pods peeled and crushed

Outer cover
Maida – 2 cups
Water
Oil
Turmeric -  2 to 3 tsp
Salt  as per taste

Method

1.    Boil chana dal in a cooker for 3 to 5 whistles.
2.    Remove excess water and grind it.
3.    In  a wok melt the jaggery .To this add the ground chana dal.
4.    Stir and mix to get a mixture that is soft . You should be able to make balls out of it
5.    Mix the maida ,water ,salt and turmeric powder and make a dough.
6.    Add oil to completely soak the dough and leave it to rest for an hour.
7.    Take small portion of the dough and roll it out to 2 inch round.
8.    Take a small portion of the chana mixture ,roll into a ball and place in the outer cover.
9.    Wrap the outer cover around the sweet chana ball.
10.     Dust it with some maida and roll it out gently.
11.    Heat a tava .
12.    Put the rolled ubatti on it and fry on both sides


Serve hot with ghee.

Friday, 13 June 2014

Vali Bendi (Malabar spinach/Basella Curry)



Basella/Malabar spinach or vine spinach is a leafy vegetable found in tropical Asia and Africa. It is a creeper and grows in full sunlight and humid weather. In Konkani, Basella is known as Vali.  It is used in quite a few dishes..
Apart from being a tasty leafy vegetable, Basella has many health benefits as well. It helps in reducing cholesterol and is highly fibrous which helps in digestion. It is rich in vitamins and minerals. 

Vali Bendi is a coconut based gravy tempered with crushed garlic. This is usually eaten with rice. Vali /Basella is used in various Konkani recipes . Spinach/Palak in “dal palak” can be replaced with Basella thus making it which is a tasty variation to the dish.


Ingredients
Basella (chopped) – 4 cups
Coconut – ½ grated
Dried Red Chili – 5 (Guntur Chilli/Spicy Chilli)
Kashmiri Chilli – 2 to 3 (for color)
Tamarind - a small piece (maybe size of two groundnuts)
Garlic - 10 to 12

Method
1.       Wash and chop the leaves.
2.        Put it in a vessel and boil in little water. Do not add lots of water as the leaves will release water.
3.     Lightly fry the red chillies and keep aside. Now grind coconut, red chillies and tamarind to make a    smooth paste.
4.       Once the leaves are cooked (they will wilt and change color) add the ground masala and mix well.
5.       In a wok heat some oil and add crushed garlic. Fry it till the garlic is slightly brownish in color.
6.       Add this to the curry and mix well.
7.       Season with salt 


Serve hot with rice.