Saturday, May 19, 2018

Spicy Tomato Dal

I was trying to do something a little different and came up with this recipe. There is nothing unique about this Spicy Tomato Dal, just added things I normally would not add to dal. The end result was really tasty and everyone loved it. Now this is part of my dal rotation.


Ginger garlic is not part of my everyday cooking. Dal with cumin seeds tadka usually does not have ginger garlic paste added to it. I added it as an experiment that turned out great. Onion is not part of my everyday cooking either. In fact we prefer food without onions. If you like onion, you could add it before the ginger garlic and saute until transparent.

You will need
1 cup toor dal
1 tbsp oil or ghee
1 tsp cumin seeds
1 dried red chili pepper
1 tbsp ginger garlic paste
2 tomatoes, diced
1/2 tsp asafoetida
1 tsp turmeric powder
1 tbsp garam masala, I use rasam masala
1 tsp cayenne pepper, optional
salt to taste

Pressure the toor dal with 2 cups water. Keep aside.

Heat oil or ghee in a pan. Add cumin seeds to the heated oil and let them sizzle for a couple seconds. Turn the heat down to low and add the the red chili pepper and ginger garlic paste. Saute for a couple seconds taking care it does not burn. Now add the diced tomatoes and the remaining ingredients except the dal. Add a little water if the tomatoes are not juicy. Let it cook for 4-5 minutes.


Now add the cooked dal and about 1 - 1 1/2 cups water and bring to a boil.


Simmer for a 4-5 minutes on medium-low heat. Turn off heat and serve hot with rice or poli.


Enjoy!







This is my entry for week three, day three of BM #88 for the theme Dazzling dals. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#88.

Friday, May 18, 2018

Mixed Dal Ambti

I usually cook for the day early in the morning. One morning a couple of weeks back I walked into the pantry for dal to get the pressure cooker going. I realized I did not have enough toor dal. So I got together a bunch of different dals and made a family favorite, Mixed Dal Ambti.


I used a little of a whole lot of different dals - toor, channa, urad, mung and masoor. Each dal on its own is very flavorful. But together it tastes really great. If you have not tried using multiple dals in one dish yet, you are missing out.

You will need
2 cups combination of dals, I used toor, channa, urad, mung and masoor
1 tomato, diced
1 handful baby kale leaves, diced
1 tbsp oil, I used olive oil
1 tsp mustard seeds
1 tsp turmeric powder
1/2 tsp asafeotida
1 tbsp rasam powder or garam masala
salt to taste
Paprika or cayenne pepper to taste

Pressure the dals in a pressure cooker. Keep aside.


Heat oil in a pan. Add the mustard seeds. When they sizzle add the asafoetida and turmeric powder. Next add the tomato, kale and the masala powder. Add 1/2 cup of water. Let it cook for about 5 minutes.

Next add the cooked dal and more water if needed. Bring to a boil and let it simmer for 4-5 minutes. Add salt and paprika and let it simmer for another minute. Turn off the heat and serve with rice or poli.



Enjoy!







This is my entry for week two, day two of BM #88 for the theme Dazzling dals. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#88.

Thursday, May 17, 2018

Mixed Vegetables Dal

Two weeks back my daughter had to come home in the middle of the week for an interview for a summer class. I asked her what she would like to dinner and she said comfort food - dal and rice. I made her this Mixed Vegetable Dal with rice. She was very happy. It is so easy to please college kids.


My family is loves vegetables so I used a lot of them. You can any combination of vegetables. We like it when they hold their shape so I used zucchini, carrots and beans. If you like it you can use eggplant.

You will need
1 cup toor dal or split pigeon peas
Mixed vegetables of your choice. I used
1 zucchini, diced
1 carrot, diced
1 handful bean, diced
1 tomato, diced
1 tomato, pureed
1 tbsp garam masala (I use rasam masala)
salt to taste

Tempering
1 tsp mustard seeds
1 tsp urad dal
1/2 tsp asafoetida
1 tsp turmeric powder
1 dried red chilli
1 tbsp oil (I use olive oil)

Wash and rinse the dal. Cook in a pressure cooker. I heat the pressure cooker and let it steam. I then add the whistle and pressure cook for 10 minutes. Turn off heat and let the pressure subside. Keep aside.

Add all the vegetables to a pan along with the pureed tomato and bring to a boil. Let the vegetables cook for a couple of minutes.


Next add the cooked dal and bring it to a boil. Add water if the consistency is too thick. At this stage consistency should be runny. Let it simmer on medium heat for a good 3-5 minutes.


During the last couple of minutes heat oil in a separate pan. Add the mustard seeds. When they sizzle add the other ingredients and turn off the heat.


Add the tempered oil to the dal and let it simmer for a couple more minutes.


The dal is ready. Serve with rice or poli.




Enjoy!







This is my entry for week two, day one of BM #88 for the theme Dazzling Dals. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#88.

Saturday, May 12, 2018

Black Bean and Mixed Vegetable Salad

Today I am posting a delicious Black Bean and Mixed Vegetable Salad. This salad is a complete nutritious meal. Mixed vegetables are a favorite in my family so I usually add a whole different array of vegetables to a lot of my everyday meal. This salad is perfect for weekend lazy brunches. As it is eaten cold it works great for lunch boxes too.


For this salad I cut the vegetables using my Veggie Bullet. But if you do not have a vegetable shredder you could take a little time over the weekend and prep vegetables. Stock up the prepped chopped vegetables separately in glass airtight containers. When needed pull pull the required amount from each of the containers for a salad or other dishes. This is what I do every weekend.

You will need
1 cup dry black beans or 1 can black beans
1 red bell pepper, sliced
1/2 head broccoli, shredded
1 carrot, shredded
1 big handful baby kale, sliced
1 zucchini, shredded
salt and pepper to taste
juice of 1/2 lime

If using dry beans, soak them overnight and pressure cook them the next day. Drain and use in the salad. If using canned beans rinse and drain before using them in the salad. Combine all the ingredients in a large bowl. Let it rest for about 5 minutes and serve.


Enjoy!







This is my entry for week two, day three of BM #88 for the theme Pick a Protein. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#88.

Friday, May 11, 2018

Chole Chaat

I cook with Garbanzo beans very often. I use it in all kinds of sides and salads as it has a high protein content. But my husband and I like it best in salads. Today I am posting a recipe for Chole Chaat. Mix the cooked garbanzo beans with a little onion, tomato and basic spices and you have a tangy delicious protein rich snack.


Two months back I was in the mood for chaat. I made several recipes over a couple of weeks and will post them one by one. We don't like food too spicy and I use chili peppers sparingly. If you like the chaat mild then this is the recipe for you.

You will neede
1 cup dry garbanzo beans
1/2 onion
1 tomato
1 tsp shredded ginger
1 tsp chaat masala
1 tsp cumin powder
1/2 tsp turmeric powder
salt and pepper to taste

Soak the beans overnight. The next day pressure cook the beans until cooked. I let the pressure built up in the cooker, place the whistle and let it cook for 10 minutes on medium high heat. Then turn off the heat and let it cool and release the pressure. Let the beans cool.


Meanwhile dice the onion and tomato. Mix all the ingredients together in a bowl.


Enjoy!







This is my entry for week two, day two of BM #88 for the theme Pick a Protein. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#88.

Thursday, May 10, 2018

Cannelloni Beans and Mixed Vegetable Quesadilla

Quesadillas are corn or flour tortillas folded in half with bean and other ingredients. While authentic quesadilla call for certain combinations of filling you could use the method of preparation and go crazy with the filling of your choice. This is what I used to do as quesadillas were a favorite packed lunch in our house. I used to try different combinations and had a few favorites. I do not make them as frequently now but once in a while I like to experiment. This recipe was well received as everyone in the family loves vegetables. Introducing vegetables as a snack at an early age may have had something to do with it. In fact, I try not to add too many flavor modifiers to my recipes so we can enjoy the taste of fresh vegetables.


Some time back I got a Veggie Bullet, the quick and easy way to prep your food. The vegetables for this Cannelloni Bean and Mixed Vegetable Quesadilla were processed using this gadget. I shredded the vegetables so that they can be added to the quesadilla without leaving any lumps.

You will need
1 can Canelloni beans or 1 cup beans soaked overnight and pressure cooked
1 carrot
1/2 head broccoli
1/4 onion
4 flour tortilla (I use my everyday poli)
1/4 cup feta cheese crumpled
salt and pepper to taste (remember feta cheese has a lot of salt)
1 tbsp. olive oil

Prep the beans. If using canned beans rinse and drain, keep aside. If using dry beans soak overnight and pressure cook until just tender. Shred the vegetables using your choice of shredder.


Heat the oil in a pan. Add the vegetables and saute for a few minutes. Since I made this recipe I have switched to sauteing vegetables in a little water. They retain their flavor and freshness better.


Add the cooked beans and mash them with a potato masher. You do not want a paste, just enough to blend it all together.


Add the feta cheese, salt and pepper to taste.


Let the mixture cool. In the meantime prepare the tortilla. When you are ready to put it all together. Heat a tortilla on a pan.


Add the filling to half the tortilla and fold it over.


Heat it thoroughly on both sides without letting it burn.


The quesadilla are ready.



Enjoy!












This is my entry for week two, day one of BM #88 for the theme Pick a Protein. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#88.

Saturday, May 5, 2018

Red Bell Pepper and Paneer in Tomato gravy

The recipe I am posting today is something I whipped up in a hurry on a weekend morning. My husband and I were at home. I was prepping the weekly vegetables and getting them ready for lunch salads when I realized I did not have anything planned for lunch. I put aside some red bell pepper and some green bell pepper combined it with some left over paneer, onion and tomato and whipped up this side. It is a version of Paneer Jalfrezi and I am calling it Red Bell Pepper and Paneer in Tomato gravy.


In the picture above the flatbread or poli has been made by my husband. I have posted his recipe of chutney on this blog but never posted anything else made by him. He is always willing to try anything I make and waits patiently while I take pictures. Both of us liked this recipe very much and it was all gone very quickly.


My daughter will be back from college for summer in three days. I am looking forward to spending time with her and making a lot of new dishes.

You will need
4 oz. paneer, cut into rectangular pieces, not too thick
1/4 onion, diced
1/2 red bell pepper, cut into strips
1/2 green bell pepper, cut into strips
1 tomato, pureed
1 tbsp. olive oil
1 tsp cumin seeds
1/2 serrano pepper, deseeded and minced
1 tsp turmeric powder
1 tsp. coriander cumin powder
Salt to taste

Heat the oil in a pan and add the cumin seeds. When they sizzle add the onion. Saute for about 5 minutes and add the minced serrano pepper.


Now add the tomato puree, turmeric powder, coriander cumin powder and bring to a boil.


Now add the bell peppers.


Finally add the paneer and salt to taste.


Let it all cook until the liquid evaporates.


Enjoy!












This is my entry for week one, day three of BM #88 for the theme One vegetable 3 ways. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#88.

Friday, May 4, 2018

Skewered Spicy Pepper with Paneer

A few months back I went to visit my father. While there we experimented with skewered vegetables and paneer in his air fryer. It struck me that I had not made this at home in a long time. Once I got home I made some for the whole family.


My daughter is in college now and food is always a problem there. I thought this would be something she could make for herself in her apartment.


We love colored bell pepper so that is the main vegetable I used. Some red onion and paneer. Served on skewers with its own bowl of chutney makes a great appetizer for a party. It can be a side during dinner or a light dinner by itself.

You will need
wooden or metal skewers
8 oz paneer cut into thick cubes (fresh made or store bought)
1 red bell pepper, cut in large cubes
1 yellow bell pepper, cut into large cubes
1/2 onion, cut into large cubes
1/2 cup yogurt
salt to taste

For the spice mixture
1 tsp. cumin seeds
1 tsp. coriander seeds
1 tsp. fennel seeds
1/2 tsp black pepper corns
1/2 stick cinnamon
2 pods cardamom shelled
1-2 dried red chili pepper

Green Chutney

Roast all the spices on medium heat for a about 3-5 minutes or until you can smell the spicy fragrance. Turn off heat and let the spices cool. Dry grind in a coffee grinder to a powder.


Add the yogurt and mix it all together with salt to taste.


Put all the chopped vegetables in a bowl.


Mix in the yogurt and leave aside covered for about 15-30 minutes, longer if desired.


The yogurt will be absorbed by the vegetables and paneer.


Preheat the oven to 400 F. If using wooden skewers in a pan of water soak the skewers for about 10 minutes so they don't burn in the oven. Load the paneer and vegetables on the skewers and place on a baking tray.


Bake for about 15-20 minutes. Broil for the last couple minutes.


Enjoy!












This is my entry for week one, day two of BM #88 for the theme One vegetable 3 ways. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#88.