Sunday, February 21, 2016

Cabbage pappu

Cabbage pappu




Ingredients
1 cup tur dal
1 cup shredded cabbage
4 green chillies
3 tomato, chopped
salt to taste
1/2 tsp turmeric powder

Tempering:
2 tsp oil
3-4 garlic cloves. crushed
2 dry red chili
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1/2 tsp urad dal
1 spring curry leaves
a pinch of asafetida

Method
  • In a pressure cooker add oil, add dal and fry for 2 mins,
  • Now add cabbage, slit green chillies, chopped tomato, turmeric, salt and 1 cup water and cook for 4-5 whistles or until soft.
  • Heat oil in a pan, add mustard seeds, cumin seeds, urad dal, dry red chili, curry leaves and crushed garlic n fry till garlic turns light brown/
  • Add asafetida and Add this tempering to the cooked dal.
  • Set the consistency by adding little water and simmer for 5 min.
  • Check the seasoning and switch off the flame.
  • Garnish with coriander leaves.

Coconut Chutney

Coconut Chutney
Ingredients for grinding
1/2 cup frozen shredded fresh coconut
2 tbsp fried chana dal
1 green chillies
1 garlic cloves
2 curry leaves
salt to taste
water as required

For seasoning :
1 tsp oil
1/4 tsp mustard seeds
1/4 tsp urad dal
1 dry red chilli
1 spring curry leaves
pinch of asafoetida

Method
  • Grind all the ingredients under grinding to a smooth paste by adding sufficient water.
  • Heat oil in a small pan and add mustard seeds. Once they start to splutter, add urad dal, torn dry red chilli,curry leaves, asafoetida and fry for a minute.
  • Pour the tempering over the chutney and mix well.

Quinoa with Black-eyed peas broccoli pulav

Quinoa with Black-eyed peas broccoli pulav



Quinao - 1/2 cup cooked
black eyed peas - 1/4 cup ( boiled)
broccoli - 1/2 cup (boiled/ cooked for a min in MW with little water)
onion -1/2 chopped into pieces
ginger garlic paste - 1/2 tsp
rcp - 1/2 tsp
sambar - 1/2 tsp
salt - as per taste
oil - 1tbsp
seasoning : mustard, urad, cumin seeds
lemon juice - 2 tbsp


Method:
1. Heat oil in a pan add mustard, cumin, urad and fry for 1min
2. Now add onion and fry till light brown
3. Now add Ginger garlic Paste - 1/2 tsp
4. now add black-eyed peas and broccoli and toss well
5. Now add red chili powder, sambar powder and salt n mix well
6. Now add cooked quinoa and mix well
7. Now squeeze lemon and mix well.

Sunday, February 7, 2016

Kala chana sundal / Black chana sundal

Kala chana sundal / Black chana sundal


kala chana - 2 cups

seasoning:
mustard - 1/2 tsp
URAR dal - 1/2 tsp
Cumin seeds - 1/2 tsp
Dry red chili - 2
Hing - 1/4 tsp
Red chili powder - 1/2 tsp
salt - to taste
Coconut powder - 2 tbsp

Method :

1. Take washed chana into pressure cooker and add water and salt and give three whistles.
2. Now take a wok , add little oil, add mustard, urad, cumin and dry red chilis and fry nicely
3. now add hing and add boiled chana and fry for few mins.
4. Now add red chili powder, coconut powder, and check the salt.
5. mix well and fry till it is dry and serve.

Chicken and Shrimp stir fry

Chicken and Shrimp stir fry




Chicken breast pieces - 1 cup sliced long ( cook in olive oil with pepper, salt and red chili flakes a pinch each and keep aside)
Shrimp - 1 cup ( cook in olive oil  with pepper, salt and red chili flakes a pinch each and keep a side)
stir fry veggies - 1 cup or 2 cups
mushroom - 1 cup
broccoli - 1 cup ( steam them and keep aside) ( cook in a boiling water for 1.5 min and take them out)
garlic - 6 chopped fine

mix these two sauces a keep aside
oyster sauce - 2 tbsp
soya sauce - 3 tbsp


Heat oil in a wok add olive oil
add chopped garlic and fry for a min
now add all veggies fry for 4 mins
now add mushroom fry for a min
now add broccoli, chicken shrimp and fry for 5 mins
now add sauce mix and toss for a min
check the salt.


Thursday, February 4, 2016

Tomato Methi Quinao / Rice

Tomato Methi Quinao / Rice

Ingredients
1 cup cooked quinoa / Rice
1 Onion chopped 
1 cup chopped tomatoes
½ or 1 cup chopped fenugreek (methi) leaves
1 bayleaf (tejpatta), 2 cloves (laung / lavang), 1 cinnamon stick (dalchini), 2 cardamoms
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
1tsp Sambar powder
Chana dal, urad dal, jeera, mustard – ½ tsp each
salt to taste
Method 
1. Heat the oil in a deep non-stick pan and add the bayleaf, cloves, cinnamon, cardamom and sauté on a medium flame for 30 seconds.
2. Now add chana dal, urad dal, jeera, mustard n fry till dals turn light brown
3. Add onion and fry till it turns light brown 
4. Now add methi leaves n fry for 2 mins
5. Add the tomatoes and cook till oil oozes out
6. Add the turmeric powder, chilli powder and Sambar powder and mix well and cook for few seconds.
7. Add the Quinao and salt, mix gently and cook on a slow flame for another 3 to 4 minutes.
8. Serve hot with curds or raita of your choice.

Wednesday, February 3, 2016

Spicy Jeera Egg Fried Quinoa Rice

Spicy Jeera Egg Fried Quinoa Rice


Ingredients

1 cup of cooked quinoa
1 small chopped onion
1 tsp cumin seeds
¼ tsp mustard seed
3/4 tsp chili powder, hot
1/2 Tomato - deseeded and chopped
1 tsp ginger garlic paste.
1 Egg 
¼ tsp turmeric
1/4 tsp salt
1 tbs Oil
2 deseeded chopped green chili (optional)

Method:


1. Heat oil in a pan add mustard seeds and let them splutter on medium heat. 
2. Then add cumin seeds and spring onions cook till golden brown.
3. Now add ginger garlic paste n fry nicely
4. Add turmeric and tomato and let it cook for 2 mins
5. crack an egg. Cook the egg by scrambling it.
6. Now add Red Chili Powder and Salt mix well.
7. Add quinoa and channa masala  n mix well
8. Keep it in a low flame for few mins