Monday, December 19, 2011

Palak ki Dahl (Spinach Lentil Soup)

This recipe is yet another comforting, healthy dish. It is relished in most Indian homes as a stew or soup over a bed of white basmati rice. This recipe is inspired from my mother's recipe. I like this one due to its high nutritious value.

1. 1/2 cup of frozen spinach, cut
2. 5-7 fists of toor dal
3. Salt
4. Turmeric powder
5. Lemon juice
6. Garam masala
7. Oil for tempering
8. Mustard seeds
9. Green chili slit/chopped and red chili powder (optional)
10. Curry leaves (optional)

1. Wash toor dal and soak it in water.
2. Place the washed dal in a pressure cooker along with some water.
3. Throw in the spinach, salt, and turmeric powder.
4. Boil the dahl in a closed pressure cooker and allow 5-6 whistles to blow.
5. When the lid of the pressure cooker opens on its own, add garam masala, lemon juice and red chili powder.
6. Mix.
7. Temper:
7a. Heat oil in a pan, then add mustard seeds.
7b.  When the mustard seeds begin to cracke, add curry leaves and green chili.
8. Immerse this into the Dahl soup.

Serve warm.

Sunday, December 4, 2011

Aloo Baigan (Potato and Eggplant)

This is a dish that I have been avoiding for a while. I guess I had too much of it so I got bored of it. After a hiatus, I decided to go back on it. It's a nice change once in a while :)

1. Mustard seeds, 1 tsp
2. Cumin seeds, 1 tsp,
3. Oil
4. heeng, 1/8th tsp
5. Turmeric powder, abt 1 tsp
6. Amchoor powder, 2 tsp
7. Salt to taste
8. Red chili powder, 1/2 tsp
9. Coriander powder, 1/2 tsp (optional)
10. Dried red chili, 2, broken
11. Small potatoes, 3, peeled and cut in weges
12. Long Chinese eggplants, 3, cut in wedges

1. Heat a non stick wok.
2. Add oil then, red chili and then add mustard seeds.
3.When the seeds splutter, add cumin seeds and heeng.
4. When the cumin seeds turn dark brown, add turmeric powder.
5. Add potatoes and mix well.
6. Saute until the potatoes turn golden brown.
7. Throw in the eggplant and mix again. You can add a few tablespoons of water at this time.
8. Cover and cook until al dente.
9. Next add coriander powder, red chili powder, amchoor powder, and salt.
10. Mix.
11. Cook for about 10 mins on medium low heat or until the vegetables break when pierced with a wooden spatula.

Serve warm with Indian bread.

Sevaiyan (Dessert)

I make it  a point to reference or give credit to recipes if they are not originally mine. But there are some people who like to boast in public or showcase their dishes to others without giving any public credits to the source of the recipe/inspiration/or person who taught them how to make it. A big part (or who cares even if its a small part) of what they cook is actually an outcome of what someone else shared (a recipe with them) or taught them in good faith. It is against my ethics to take credit for other people's deeds. It is against my values. If you are one of such person - I do not appreciate you. It saddens me to see you do this. If you don't have the skill to create your own recipe, don't show it off. If you still want to show off your dishes, at least you should have the conscience to reference the source or person who showed you how to make it on the same platform where you are showing yourself off. If you can do neither of the aforementioned but still want to show off your cooking - may God forgive you. But remember - there is something called karma! No matter what you do - I'll continue to behave as per my code of conduct. I am happy to be ethical about this whole thing and that I can answer my conscience.

This recipe was introduced to me by my friend Shikha.

The charm of this recipe comes from the fact that it is an easy to make yet delicious Indian dessert. Most Indian desserts take an elaborate preparation. But this one won my heart on account of the short time it can be prepared in. Perfect for the last minute or for unexpected guests.

Serves 4-6. No preparation required.

1. Feniya
2. Milk, about 4 cups
3. Sugar 4-6tbsp as per taste
4. Soaked almonds, chopped and skin removed
5. Raisins (optional)
6. Cardamom powder

1. Boil milk in a vessel
2. Let it cool
3. Add sugar to the lukewarm milk and mix.
4. Warm the milk again and then add feniya, cardamom powder and almonds.
5. Bring to a boil.

Serve warm.

Thanks, Shikha! I miss you very much.

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