September 2, 2007 at 5:25 am (Recipes)
 Time: 15-30 mins | |
| Ingredients: |
1 cup toor daal
1 tbsp tamarind paste
2 cups wheat flour
half tsp red chilli powder
1 tsp dhania powder
one quarter tsp turmeric
3 tbsp oil
salt to taste Tamperinghalf tsp cumin seeds
half tsp mustard seeds (rai)
2 sliced green chillies
1 sliced onion
pinch of asafoetida (hing)
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| Method: |
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Wash daal and add 2 cups of water, turmeric and salt to taste.
Pressure cook daal (about 4 whistles).
Cool the cooker & stir daal well.
Mix wheat flour, 1 tbsp oil and salt to taste.
Knead a smooth dough.
For tikkis, take small cubes from dough and roll them in a circular shape (not too big about 6″ diameter). Apply oil in the centre and fold it twice to give it a triangular shape i.e. of a paratha. Repeat this to make about 8-10 tikkis.
Add chilli powder, dhania powder, tamarind paste, 1 tsp oil to daal and bring it to a boil.
Now add tikkis to daal one by one and place the lid of the pressure cooker.
Pressure cook for about 10 min.
Cool the cooker.
Prepare the tampering adding cumin seeds, rai. When they splutter add onion and green chillies.
When onions are golden brown, add a pinch of asafoetida and immediately pour it on daal tikki.
Serve it hot with pickles or green chilly chutney.
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September 2, 2007 at 5:23 am (Recipes)
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| Time: 30-45 mins |
| Ingredients: |
2 table spoons oil
2 table spoons fresh ginger root, peeled and grated
1/2 teaspoon ground cumin
4 cups of water
2 cups basmati rice
2 teaspoons salt
1 large lime |
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| Method: |
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In saucepan over medium heat, heat oil until very hot, but not smoking.
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Add ginger root and ground cumin and cook for 1 minute.
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Add 4 cups water and bring to a boil.
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Stir in rice and salt.
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Reduce heat to low; cover and cook 15 to 18 minutes until all water is absorbed and rice is tender.
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Stir in lime juice.
enjoy. |
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September 2, 2007 at 5:21 am (Recipes)
| Time: 30-45 mins |
| Ingredients: |
1 cup toor daal (200 gms)
2 cups mixed vegetables(cauliflower, carrots, beans, eggplant)
1 tomato chopped
1/2 onion chopped
some tamarind (soaked in warm water for 15 min)
fresh coriander – 2 or 3 stems chopped finely
Salt to taste
Turmeric – 1/2 tbsp
Sambhar masala – 1tbsp
mustard seeds – 1/2 tbsp
Jeera (cumin) – 1/2 tbsp
Coriander seeds – 1/2 tbsp
Whole red chilly – 2 (optional)
Oil – 1 tbsp
4 cups water |
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| Method: |
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In a pressure cooker put a little bit of oil and once its a little hot put in jeera, mustard seeds, coriander seeds and the red chilly.
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Once they start crackling add the freshly cut mixed vegetables and saute them for 3-4 minutes.
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To it add toor daal, turmeric powder, tomato, onion and salt and 4 cups of water.
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Close the pressure cooker and let it give 2 wistles on medium heat.
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Open the cooker after the steam evaporates and add the sambar masala and the tamarind water (squeeze all the juice from the tamarind).
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Stir and let it cook for 1-2 min. Finally garnish with coriander leaves and serve with dosa, idli or vadas.
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September 2, 2007 at 5:09 am (Recipes)
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| Ingredients: |
1 tsp Oil
1 tsp Mustard
1/2 tsp Urid dal
Little bit of Hing
1 bunch of Spinach
2 cups Curd
Required amount of Salt |
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| Method: |
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Finely chop spinach and boil it in water separately until it becomes tender. Drain the water and keep in separately.
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Take a kadai and add 1 spoon of oil and garnish mustard and urid dal. Add to this the boiled spinach and fry it for one minute. Take this mixture in a bowl and add to this 2 cups of curd, required amount of salt and little bit of hing and mix it well. Keep it for five minutes aside so that it soaks well and then eat it. It is very tasty and very healthy too.
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