Dal Tarka

Dal tadka is one of the most popular Punjabi dish served in almost all the Indian restaurants. Dals are frequently eaten with flat breads such as roti, chapati or naan and also enjoyed with rice.

It provides an excellent source of protein, particularly for those adopting vegetarian diet or diets which do not contain much meat.

I usually add both toor and moong dal in equal quantities for this recipe but you can use them individually or mix of these dals, either ways it tastes great.

I have not added onion and tomatoes in this recipe but if you wish to you can.

Preparation time - 45 minutes

Serves - 2


Ingredients -

To boil dal -

1. Toor dal -  1/2 cup
2. Moong dal - 1/2 cup
3. Turmeric powder - 1/2 tsp
4. A generous pinch of asafoetida powder
5. Water



For Masala -

1. Turmeric powder - 1 tsp
2. Oil/butter - 3 tbsp
3. Cumin seeds - 1 tsp
4. Chopped garlic - 6 to 7
5. Curry leaves - 1 string
6. Green chillies - 1 - 2
7. Red chillies - 2
8. Cumin powder - 1/2 tsp
9. Coriander powder -  1 tsp
10. Red chilly powder - 1 tsp
11. Garam masala - 1/2 tsp
12. Lemon juice - 1 tbsp

Procedure -

1. Rinse toor and moong dal. Pour it in pressure cooker. Add turmeric powder and a generous pinch of asafoetida powder. Mix and add 3 cups of water (You can also add 1 medium chopped onion and tomatoes at this point)

2. Cover the lid and pressure cook the dal for 5 to 6 whistles.

3. Once the pressure comes down on its own, open the lid and mash the dal with a spoon. The dal should be cooked properly.

4. Add 1 cup water or as required, depending on the consistency you want. If you want thinner dal add more water. Mix well.

5. Add chilly powder, cumin powder, coriander powder, salt and mix. Let it boil on low to medium flame for 7 to 10 minutes. Stirring frequently.

6. Add garam masala and mix, boil for another minute. Turn off the flame.

6. For tempering, In a tadka pan add oil/butter, once oil turns hot add cumin seeds, chopped green chillies, red chillies, curry leaves and chopped garlic. Fry for a minute on low heat.

7. Turn off the flame and add turmeric powder. Mix and pour on the dal. Serve hot with roti, chapati or rice.

Dadpe pohe

Dadpe pohe, a famous Maharastrian breakfast or snack is one of the favorites in my family. I got this recipe from my mother in law who makes great dadpe pohe. Ask any Maharashtrian about this and it usually turns out to be their favourite.

Its simple and quick. In this recipe we need a good quantity of coconut and coriander.

In market there are varieties of poha available thick, medium and thin. For this recipe thin poha is used.

Preparation time - 15 minutes

Serves - 3

Ingredients -

1. Thin poha - 3 cup
2. Onion - 1 medium
3. Tomato - 1 medium
4. Fresh coconut - 1 cup
5. Coconut water - 3 tb spoon
6. Sugar - 3/4 Tb spoon
7. Coriander leaves - 1/2 cup
8. Lemon juice - 1 Tb spoon
9. Salt


For Tempering -

10. Oil - 3 Tb spoon
11. Groundnuts - 20 nos
12. Mustard seeds - 1 tsp
13. Cumin seeds - 1 tsp
14. Asafotida powder - 1/2 tsp
15. Green chilli - 1
16. Curry leaves - 2 strings
17. Turmeric powder - 1/2 tsp


Procedure -

1. Finely chop onion, tomato, green chilly and coriander leaves.

3. Grind the coconut in a grinder.

 
3. In a deep bottomed utensil add thin poha. Add Finely chopped onion, tomato and grated coconut. Mix well.

3. Add coconut water, sugar, mix and cover with a lid. Place a heavy utensil on top of the lid and let it rest for 10 minutes. I usually place a utensil filled with water.

4. Meanwhile in a tadka pan add oil. Once the oil turns hot add groundnuts and fry for a minute. Transfer the groundnuts in a bowl.

5. In the same oil, add musterd seeds. Let it splutter nicely.

6. Add cumin seeds, chopped green chillies, curry leaves and asafoetida powder.

7. Fry for a minute on low to medium flame. Turn off the flame, add turmeric powder and stir. Add this tadka in the thin poha mixture. Mix well.

8. Add salt, lemon juice, mix and serve tasty, delicious dadpe pohe.

Chicken chettinad

Chettinad cuisine is the most renowned fare in Tamil Nadu repertoire. It is spicy and incredibly aromatic 

This cuisine uses variety of spices and the dishes are made with freshly ground masalas. Most of the dishes are served with rice and rice based accompaniments.

Chettinad cuisine offers a variety of vegetarian and non-vegetarian dishes. Chicken chettinad is one of them and is very popular.

I have made many north Indian chicken dishes like Chicken hariyali, Chicken tikka, Chicken tikka masala, butter chicken, etc. but this time thought of making a south Indian dish and it was finger licking good.

Preparation time - 3 hours

Cook time - 1 hour

Serves - 3


Ingredients -



a. For the marination -


1. Chicken - 500 gms
2. Turmeric powder - 1 tsp spoon
3. Chilly powder - 1 tbsp
4. Ginger paste - 3/4 tbsp
5. Garlic paste - 1 tbsp
6. Pepper powder - 1/2 tbsp
7. Lemon juice - 1 tbsp



b. For the masala -

1. Grated coconut - 1 cup
2. Red chilly - 3 to 4
3. Cumin seeds - 1 tsp
4. Coriander seeds - 3/4 tbsp
5. Fennel seeds - 1 tsp
6. Cinnamon stick - 1 small
7. Cloves - 3 
8. Cardamom - 2 to 3
9. Poppy seeds - 1 & 1/2 tsp




c. For the gravy -

1. Finely chopped onion - 1 medium
2. Curry leaves - 4 strings
3. Tomato puree - 1 cup
4. Roasted and grounded masala (Made from the above listed 'b. For the masala' section)
5. Oil
6. Salt




Procedure -

1. Clean and wash the chicken. Pat dry with a clean cotton cloth and cut into cubes or medium size piece.

2. Marinate the chicken pieces with the ingredients listed in section 'a. For the marination' and refrigerate for 2 hours.

3. In a kadhai, add red chillies, cumin, coriander, fennel, cinnamon, cloves and cardamon. Roast for 3 to 4 minutes on low flame.

4. Add poppy seeds and coconut. Mix and roast till it turns golden brown.

5. Once it cools down grind into a fine powder. Do not add water.

6. In the same kadhai, add oil. Once the oil turns hot add half curry leaves and fry for 30 seconds.

7. Add finely chopped onion and fry till translucent.

8. Add 1/2 tsp turmeric and chilly powder.

9. Add half the ground masala and fry for a minute on low flame.

10. Add marinated chicken pieces and fry for 5 minutes on low to medium heat. Stirring continuously.

11. Add tomato puree, salt and cover with lid for 5 minutes on low flame. Do not add water.

 12. Open the lid and add remaining curry leaves and masala. Stir and cook on low heat for another 2 to 3 minutes or till the chicken is done.

13. Garnish with coriander leaves and serve hot with steamed rice, roti or Malabar parathas.

Lasooni palak

Lasooni palak is best enjoyed during winter. Garlic keeps the body warm and increases immunity. Garlic has many health benefits and that is why I make sure it is included in my daily diet irrespective of the season.

This lasooni palak saag goes well with roti, naan or chapati. Spinach is a super food, loaded with tons of nutrients in a low calorie package.

The idea of adding sesame seeds is taken from FoodFood TV channel. 

Below is the recipe for lasooni palak, loaded with full of antioxidants, Iron, vitamins, etc.

Preparation time - 50 minutes

Serves - 3


Ingredients -

1. Spinach - 2 Bunch
2. Garlic - 35 to 40 pods
3. Coriander powder - 3/4 Tb spoon
4. Turmeric powder - 1 Tea spoon
5. Cumin seeds - 3/4 tea sp
6. Chilly - 3
7. Finely chopped onion - 1
8. Yogurt - 3 Tb spoon
9. Lemon juice - 1 Tb spoon
10. Oil - 5 Tb spoon
11. Sesame seeds - 1 Tb spoon

Procedure -

1. Clean, wash and finely chop 1/3 portion spinach from the 2 bunchs. Keep aside.

2. Chop garlic and green chilly.

3. In a pan add water and once the water starts boiling add the remaining spinach and boil for 8 to 10 min.

4. Drain the boiled spinach and once it cools down grind into fine paste. Keep aside.

5. In a kadhai, add 2 tbsp oil.

6. Once the oil turns hot, add cumin seeds and let it splutter nicely. Add half a chopped garlic and chillies.

7. Stir for 30 seconds. Add finely chopped onion and cook till it turns translucent.

8. Add turmeric powder and stir.

9. Add finely chopped spinach, stir and cover with a lid for 10 minutes on low flame.

10. Once the spinach is cooked well, add spinach paste and stir. Add coriander powder and salt. Cover with a lid and let it cook on low flame for 10 minutes.

11. Add yogurt and mix well. Cook for another 2 to 3 minutes. Turn off the flame and add lemon juice.

12. In a tadka pan add remaining oil. Once the oil turns hot add rest of the chopped garlic and sesame seeds.

13. Fry till it turns golden brown

14. Pour this on the palak saag and serve hot with roti or naan.