Channa Dal And Snake Gourd Curry

Ingredient's

1 snake gourd cut into small pcs

1 1/2cup channa dal

1onion, 2tomato's, 4tbsp chopped coriander leafs, 6tbsp coconut paste

1/2tbsp cumin, 2tbsp red chilly powder, 1tbsp turmeric, 1tbsp coriander powder

2tbsp ginger garlic paste

3tbsp Oil and Salt to taste

Cooking Method

Soak the channa dal for 2 to 3 hours. Grind the onion, coriander leafs and cumin to a smooth paste, then grind the tomato's to a smooth paste separately. In a pressure cooker add oil, when it is hot add the onion and coriander paste, fry for 2 minutes, then add all the masala powder, ginger garlic paste and coconut paste, fry for another 2 to 3 minutes, then add the tomato paste and fry till the oil separates, add channa dal and salt, mix it well. Close the lid and cook for 2 whistle. Then open the lid and add the snake gourd, and 2 to 3 cup of water and mix it gently, add salt if needed and cook for another 1 whistle in high flame and switch off the stove and don't open the pressure cooker lid till all the pressure is gone... 

Serve hot with Plain Rice and Roti.

Puffed Rice Masala..

Last weekend I bought a bag full of puffed rice from grocery store. I wanted to use as much as possible and finish it otherwise it will loose its crunch very soon and also if it gets old, a strange smell comes out of it. I am not the one who wants to just throw things away. Thats a big reason I buy in lesser quantities. This time the quantity was more but the price was less that was the main thing which tempted me very much. Every time when my husband comes from office he wants something very light in snacks. This time i have made this puffed rice masala. Very easy to make and very tasty to eat with cup of tea..

Ingredients: 

1/2 kg puffed rice

1 cup peanut, 1 cup roasted gram 

1 full garlic cloves finely chopped

Curry leaves, a few

5 to 6 dry red chillies

1/2 tsp turmeric powder 

Salt to taste

3 tbsp oil

Cooking Method

In a large deep frying pan, dry roast the puffed rice for few minutes and keep it aside. Then in the same pan add oil, when the oil is hot add curry leafs, red chillies, peanuts, roasted gram and chopped garlic and fry for 5 to 6 minutes in a low flame. Now add the turmeric and salt and fry for another 1 to 2 minutes. then allow it to cool. Finally add the puffed rice to it and mix it well.

Masala pori is ready to eat. Store it in an air tight container upto ten days.

Raw Mango And Drumstick Dal !!!

Ingredient's

2 drumsticks, cleaned, scraped and chopped into 2-2.5 inch pieces

1 raw mango (cut into medium pieces)

1 cup toordal

1 medium onion, 1 green chili, 1 medium tomato chopped

1/4 tsp turmeric powder, 1/4 tsp coriander powder

1tbsp tamarind pulp

2cup of water 

Salt to taste

For tempring

1/4 tsp mustard seeds

1/2 tsp cumin seeds

a pinch of hing-asafoetida

1 sprig of curry leaves

Cooking Method

In a pressure cooker, add all the above ingredient's, except drumsticks and raw mango. Cook for 3 whistle (1 in high flame 2 in low flame) Then allow pressure to go and open the lid and smash the dal little bit. In a mean time, take a tarka pan and prepare for tempering. Then add tempering it into the cooked dal with drumsticks and raw mango, close the pressure cooker lid and cook for another 1 whistle in a high flame.

Serve hot with Plain Rice..

Kasuri Meethi And Potato Sabji (Dry Fenugreek Leafs And Potato Stirfry)

Fenugreek seeds and leaves are used often in cooking. Fenugreek leaves are very much aromatic and slightly bitter. Fenugreek leaves are used in dried form also. This kasuri meethi and potato sabji is very commonly cooked in north Indian houses. Even i tried this sabji first time and it was very tasty with roti. Now i add kasuri meethi to all most all the dishes because it gives a very good taste and it is very good for health too...

Ingredient's

2 medium potatoes (Cut into medium sized)

1 small onion, 2 green chillies (finely chopped)

1/2 cup of dry meethi 

1/2tsp turmeric powder, 1/2tsp coriander powder, 1/2tsp garam masala

1/2tsp mustard seeds, 1/2tbsp meethi seeds, 1/2tsp cumin seeds

1tsp ginger garlic paste

2 dry red chilly

Oil 2tbsp

Salt to taste.

Cooking Method

In a deep frying pan add oil, when the oil is hot add dry red chilly, mustard seeds, cumin seeds and meethi seeds and let it splutter. Then add onion and green chilly and fry to golden brown, then add the turmeric, coriander powder and garam masala, and fry for 3 to 4 minutes. When the raw smell goes add ginger garlic paste, potatos and kasuri meethi, fry them all together and add salt. Cover the lid and cook them till the potatos are cooked. Then granish with coriander leafs. 

Serve hot along with roti or hot daal/yogurt rice.

Gatte Ki Sabji (Gram Flour & Curd Curry)

Gatte ki sabji is a popular and all-time favorite marwari recipe with besan based steamed dumplings simmered in buttermilk laden tangy gravy. I had never heard of this sabji nor tasted, few days back i was watching a TV show called Chak Le India on NDTV Goodtimes. There he was showing all marwari dishes in that i liked only gatte ki sabji, because it was sounding very different and very tasty too. On the same day i tried making this gatte ki sabji and it was very tasty with rice and i love it...

Ingredients-For Gatte

1 cup Besan (Gram flour)

1 pinch red chilly powder

1 pinch turmeric powder

2 tsp curd

cumin seeds

coriander leaves

2 tsp oil and salt to taste

Ingredient's-For Curry

2 cup of buttermilk

1onion, 2 green chilly (finely chopped)

5 to 10 curry leaves

2 dry red chilly 

1 tsp mustard seeds

1-2 cloves

1 tsp turmeric powder, 2 tsp red chilly powder

1tsp ginger garlic paste

4-5 tsp oil and salt to taste

Cooking Method

In a mixing bowl add besan, cumin seeds, oil, curd, salt, chilly & turmeric powder in to it & make a thick dough (if needed add little amount of water )

Divide the dough in to 3-4 pieces.

Roll every piece & cut them in to small capsule like pieces. (these are the Gatte)

Now add these gatte in to the boiled water & allow them to boil up to 10-12min (when gatte boiled properly they will appear on a surface of water)remove the water from boiled gatte & keep then aside.

Heat a deep frying pan add oil, when the oil is hot add dry red chilly, curry leafs, mustard seeds and cloves, when they splutter, add chopped onion and green chilly and fry to golden brown.

Then add turmeric and red chilly powder and fry for another 1 to 2 minutes. Then add buttermilk and mix it well, now add the prepared gatte and salt and cook for 4 to 5minutes in a low flame.

Serve hot with Roti or Rice.. I prefer with Rice.