Dal makhni May 19, 2009

This is a simple dish and is full of proteins. I make it often to go with chapatis and bhagra rice.Here is the recipe.

Ingredients:

1. Black eyed beans/ Bobbarllu – 1 cup soaked and boiled thoroughly.

2. Onions – 1 finely chopped

3. Tomatoes – 2  pureed.

4. Paneer – grated 1 tbs

5.  Ginger garlic paste – 1 tbs

6. Coriander – to garnish

7.  Salt  – to taste

8.  Curd – 1 tbs

9.  Turmeric – 1 pinch

10.  Oil – 1 tbs

11.  Red chilli -  According to taste.

Method:

1. In a pan add 1 tbs oil, onions and let then fry for 2 minutes. Now add the ginger garlic paste and fry until the onions turn transparent.

2. Now add the tomato puree, turmeric and the boiled beans. Cover with a lid and cook for about 3 minutes.

3.   Now add grated paneer, coriander, salt, red chilli powder and Finally curd and switch of the stove.

4. Granish with coriander and serve with hot rotis.

Dondakaya pachadi May 19, 2009

Donadakaya/ tindora  is another vegetable with which we can make varieties of recipes. Just like brinjal we can make Guthi dondakaya, Dondakaya uli karam, donakaya fry, dondakaya masala and so on and so forth..For today I tried Donakaya Pachadi..

Ingredients:

1. Dondakaya/ tindora – 15 ( Wash and cut into small round pieces).

2.  Green chillies -  4 – 7 ( according to spice level)

3. Garlic clove – 1

4. Jeera – 1 tbs

5. Oil – 2 tbs

6. Salt – according to taste

7. Tamrind/ imli – an inch piece. ( wash and keep aside)

8. Coriander – to garnish.

For poppu/ Tadka:

1. Mustard seeds :

2. Curry leaves – 4

3. Red chilli – 1

4.  sanaga pappu / chana dal – 1 tbs

5. minapappu / Urad dal – 1 tbs

6. Hing- a big  pinch

7. Turmeric – a pinch

Method:

1. In a shallow pan add 1 tbs oil,  finely chopped donakaya/tindora and  green chillies let them fry for a while on medium high. ( Cover the pan with a lid and don’t burn the bottom it will spoil the taste )

2. When the donakaya/tindora is 90% done ( prick to see if its done) add the tamrind/ imli  turnoff the stove and keep it aside to cool for 5 minutes with lid.

3. Now take a mixie/blender add the donakaya/ tindora , 1 tbs jeera, 1 garlic clove , salt  and grind. (don’t grind too much it will become a paste. Grind just for few seconds, don’t worry if u have some dondakaya/ tindora pieces un mashed).

4. Now empty the jar into a serving bowl and keep it aside.

5. In a poppu/tadka pan add 1tbs oil  add Sanagapappu, mina pappu, and let them turn golden brown. Now add a mustard seeds, hing, jeera and let them splutter. Finally add the curry leaves and immediately add this to the pachadi/ chutney.

6.  Garnish with corinader and serve with hot rice.