Thursday, October 16, 2008

Corn Palak

Corn Palak (serves 2)

Ingredients:
1 cup american corn
1 medium bunch palak (spinach)
1 medium onion (finely chopped)
1 medium tomato (finely chopped)
1 tsp ginger paste
1 tsp garlic paste
a pinch of turmeric
1-2 tsp red chilly powder
1 tsp garam masla powder
1 heaped tsp ghee
1 tsp jeera
1 tbsp cream (malai)
salt to taste

Procedure:

1. Clean and wash the spinach. Steam the spinach in a double boiler. Puree it.
2. Wash the corn. Add a pinch of salt and a dash of lime juice to it. Boil the corn.
3. Chop onion roughly and grind it to a fine paste in a mixer.
4. Puree the tomato.
5. Heat ghee in a pan, add jeera (cumin) and let it crackle.
6. Add the onion paste and saute it till it turns brown.
7. Add the tomato puree and cook on slow fire till it leaves oil .
8. Add turmeric, red chilly powder, garam masala, salt. Mix well.
9. Add the spinach puree and mix well. Allow to simmer for a minute or so.
10. Add the corn. Mix well.
11. Beat the malai and make it smooth. Add it to the gravy just before serving.

Serve with hot rotis or rice.

Monday, October 13, 2008

Dal Methi

Dal Methi (Serves 2-3)


1 medium bunch of methi leaves (cleaned, washed and finely chopped)
1 cup yellow moong dal
2-4 pods of garlic (finely chopped)
1/4 tsp turmeric
1 1/2 tsp red chilly powder
a little jaggery
1 tsp goda masala
hing
ghee
salt to taste

Procedure:
1.Wash the moong dal. Add sufficient amount of water and pressure cook it.
2.Pour the dal in a kadhai or pan. Add turmeric, red chilly powder, goda masala, jaggery and salt. Pour some water if necessary and simmer for a few minutes, till the masalas blend well with the dal.
3.Add the finely chopped methi leaves. Cover and cook for 5 minutes or so.
4.Heat ghee in a separate pan, add hing and finely chopped garlic. Saute the garlic till it become brown.
5.Add this tadka to the dal. Cover immediately.

Serve with hot rotis or rice.

Tip: If you do not want to use garlic for the tadka, cumin and mustard seeds can be used as an alternative.

Wednesday, October 1, 2008

Matki pulao - A recipe by tarla dalal.

Matki pulao (Serves 2)

This is a delectable dish by Tarla dalal. A small variation which I like is to add a veg maggi cube to this preparation.

Ingredients

1 cup cooked long grained rice
1 cup sprouted matki (moath), parboiled
2 cloves
1 maggi cube (crushed)
1/4 teaspoon asafoetida (hing)
1 green chilli, chopped
1 teaspoon grated ginger
1/2 capsicum, chopped
4 to 6 spring onions, chopped
1/4 teaspoon turmeric powder (haldi)
1 teaspoon chilli powder
1 teaspoon coriander powder
1 tablespoon oil
2 tablespoons chopped coriander
salt to taste

Procedure:

1. Heat the oil, add the cloves and asafoetida and saute for a few seconds.
2. Add the green chilli, ginger, capsicum and spring onions and saute for 2 to 3 minutes.
3. Add the turmeric powder, chilli powder, coriander powder and the matki and mix well.
4. Add 1/4 cup of water and salt and simmer over a slow flame till the matki is cooked.
5. Add the rice and toss well.
6. Garnish with chopped coriander.

Serve hot with vegetable kadhi.

Vegetable kadhi

Vegetable kadhi (Serves 2)

Ingredients:
1 inch ginger (finely chopped)
1 heaped tbsp besan (gram flour)
2-3 tomatoes
10-20 kadipatta leaves
2-3 green chillies
11/2 tbsp oil
1 potato (boiled or raw)
1 cup carrots (optional)
1 cup bottle groud (dudhi) (optional)
2 drumsticks (peeled and cut in to 2 inch lengthwise peices)
a pinch of turmeric
1 tsp red chilly powder
1-2 tamrind pulp
a pinch of hing
1 tbsp coriander leaves (finely chopped)
salt to taste


Procedure:

1.Grind together tomatoes, green chillies and half the kadipatta leaves.
2.Heat oil in a pan, add ginger and toss till it turns brown.
3.Add kadipatta leaves and let them crackle, add hing.
4.Add besan and saute till it becomes light brown.
5.Add the tomato puree and mix well with besan.
6.Add turmeric, red chilly powder and salt. Mix well.
7.Add sufficient amount of water followed by potato, drumsticks and other vegetables.
8.Add tamrind pulp as per your taste. Mix well. Cook on medium flame till all vegetables are cooked.
9.Garnish with coriander.

Serve hot with vegetable pulav or jeera rice or matki pulav.