Egg & Potato Masala Moong Dal.. (Pressure Cooker Version)

Egg & Potato Masala Moong Dal.. From past few weeks I'm feeling like to cook only that food which I use to eat before my marriage.. After my marriage my eating habit and food has changed completely. I use to be hardcore non-vegetarian I change my self to be just non-vegetarian.. I changed my cooking and eating habit just because of my hubby, because he don't prefer to eat non-veg that much and I don't wanted to eat alone. So instead of eating every day I made it to twice a month or sometime once in a week... Me being south Indian I love north Indian food from the beginning , I think for that only god gave me a my Husband :) I have just started cooking some selective food slowly and he is also eating. I'm sure if I cook south Indian food at least once in a week it is good for him to try out new dishes.. It is not like he don't eat completely, he eats some foods which favourite of all (Dosa, Idli, Sambar, Rasam etc) now enough of my story. Let me come to the recipe..

This masala moong dal with potato and egg is my family curry, we use to eat this most of the time for breakfast with hot roti's but I prefer with rice. So I use to save my dal for the lunch and then eat with rice.. Do try this unique combination to serve a different dish to your family member..

Ingredient's.

4 hard boiled eggs

2 medium potato (cut into big chunks)

1 cup split moong dal

1 medium onion, 2 green chilli, 1 large tomato (finely chopped)

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

1tsp ginger garlic paste

Hand full of chopped coriander leaves

Salt to taste.

For Tempering.

1/4tsp mustard seeds

10 curry leaves

3tbsp oil.

Cooking Method.

In a pressure cooker, add oil when it hot, add mustard seeds and curry leaves, when they splutter, add chopped onion and green chilli and fry them to golden brown.

Then add turmeric, coriander powder, ginger garlic paste and tomato, fry till oil start separating.

Now add moong dal. potato, coriander leaves and salt, give them good mix and add 2 cups of water, boiled eggs, again mix them and close the lid and cook for 2 whistle and allow them pressure to go completely before opening the pressure cooker..

Serve hot with Roti or Rice..

Okra In Coconut And Tamarind Curry. (Bhindi Ka Khatta Salan)

Okra In Coconut & Tamarind Curry.. This curry is even known as (Bhindi Ka Khatta Salan) in south muslim families.. I had totally forgot about this curry after my marriage. I need to thanks one of my fellow blogger Priya Ranji to remind me about this curry. May be 2 weeks back she had posted this curry on her blog and as usual I was checking out the blog's in the morning and this okra curry catch to my eyes and all the old memories came back... After seeing her post I ran to my kitchen to see whether I have all the ingredients what I need. By luck all the ingredients were there and without wasting time I started cooking..

This use to be one of my favourite curry, I use to take out all the okra from curry and eat it without rice and then lick the curry.. Not to mention I did the same thing even today after I finished cooking...The curry had turn out exactly the way how my mom cooks it tangy and delicious...

Ingredient's.

250gram fresh okra (cut into small pieces)

1/2 cup fresh chopped coconut

2 large tomato, 1 large onion, hand full of chopped coriander leaves

2 cloves, 1/2tsp cumin

2tsp ginger garlic paste

2tsp red chilli powder, 1tsp turmeric, 1tsp coriander powder

1/2 cup tamarind extract (you can use less or more according to your taste)

3tbsp Oil

Salt to taste.

For Tempering.

1/2tsp mustard seeds

10 to 12 curry leaves.

Cooking Method.

In the mixer jar, add the coconut, tomato, onion, coriander leaves, cloves, ginger garlic and cumin, grind it to a smooth paste.

In a deep frying pan, add 2tbsp oil when oil is hot, add the cut okra and fry them till the stickiness is gone. and take out on to the plate and set it aside.

In the same pan, add the left over oil, mustard seeds and curry leaves, when they start spluttering, add the ground masala and red chilli powder, turmeric, coriander powder, and salt, fry them for minute or 2. Then add tamarind extract and fried okra. Give them gentle mix and add 2 cups of water and bring it to boil. Then lower the flame and cook the curry till okra is tender...

Serve hot with Plain Rice or Ragi Ball..

Potato & Ajwain Stuffed Paratha.. (Potato & Carom Seeds Stuffed Indian Flat-Bread)

Potato & Ajwain Stuffed Paratha.. Parathas are whole-wheat Indian flatbread. This can be made plain or stuffed with many different fillings.. Potato is one of the commonly used ingredients and cooked very often in every Indian house.. Even I cook stuffed parartha 4 to 5 times in a month by using different filling. Stuffed paratha in it self is the full meal, just have to serve with curd and pickle..

Ingredient's

2 cup whole wheat flour

2 potato boiled and smash

1tsp ajwain (carom seeds)

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

1 green chilli (finely chopped)

5 to 6 curry leaves (finely chopped)

Salt to taste.

Cooking Method.

Prepare the dough using wheat flour and set it aside.

In a large mixing bowl, add all the above ingredients and mix them nicely and make a small lemon size balls and set it aside. Make 1 small size of roti and fill the stuffing and close it gently.

Roll it over on to a flat surface to make a round shape paratha, by using little dry flour. 

Put paratha on to a pre heated tava and cook both the side using oil. Potato and Ajwain stuffed paratha is read to eat.

Serve hot with curd and pickle..

Pav Bhaji (Mumbai Street Food)

Pav Bhaji.. Yet another Mumbai's famous street food. As I have mentioned in my last post that what ever the street food we want to eat here. I have to cook at home only.. So I have been trying out many recipes on every weekends so that we don't forget the Indian famous street food. When I had been to Mumbai for the first time may be in 1998, there one of my friend had taken me to have Pav Bhaji. Belive me I din't like it at all and she felt bad. To keep her heart I had just eaten few bites.. The main reason was I use to think alot that whether he has washed his hands or not and he is looking clean or not.. That's where I use to stop myself to eat anything on streets. Then again I had gone to Mumbai form my office work and everybody forced me to have Pav Bhaji and I really don't belive myself I ate the full plate, it was so tasty. After that when ever I go to Mumbai I always eat Pav Bhaji everyday. Nowadays I don't think that much, but still I see people around and my H keeps telling me just eat don't look around..

Nowadays everything has become so easy to cook at home, so only we don't prefer to go out and eat specially street food. I keep trying many street food recipes which my H will miss because of me.. Never mind it is always good at home rather then eating out... Though this dish takes a little time and effort but it is worth waiting and I don't have pav buns in my picture but we had it with pav only. Because the pav was vanished while I was taking pictures.. Do try this dish and enjoy :)

Ingredient's

2 medium potatoes, peeled and diced

1 cups chopped cauliflower, 1/2 cup chopped green beans

1/2 cup peas, 1/2 cup chopped carrots, 1/2cup chopped cabbage

2 green chilies chopped

2tbsp ginger garlic paste

3 medium tomatoes, 1 large onion (finely chopped)

1/2tsp red chili, 1/2tsp turmeric, 1/2tsp coriander powder

1tbsp pav bhaji masala

1 tablespoon fennel seed powder (saunf)

1tsp dry mango powder

1/4 cup chopped coriander leaves

2tbsp butter, 2tbsp oil

Salt to taste

6 pav buns.

For Garnish:

1 medium chopped onion

few chopped coriander leaves

Few pieces of thinly sliced lemon

2tsp butter.

Cooking Method:

Boil all the vegetables with 1½ cup of water in a pressure cooker for 2 to 3 whistle. Don’t add too much water, just enough to cook.

After the vegetables are soft and tender, drain the excess water and mash them coarsely with a fork or potato masher.

Heat the oil and butter in a frying pan over medium heat. Add onion and saute for 1 to 2 minutes. then add tomatoes, green chilies, coriander, and ginger garlic paste and sauté for 2-3 minutes until they are soft.

Next add the red chili powder, fennel powder, turmeric, coriander powder and pav bhaji masala, mix them well and cook till the raw smell goes. Now add mashed vegetables. By using you wooden spoon, simultaneously mash and stir all the vegetables for 5 minutes. Add salt and stir-fry for another minute. Add about ¼ cup of water or as needed, and let it cook for a minute.

Turn off the heat. and add dry mango powder, mix it well

Toast the pav bun on tava using butter over medium heat until buns are golden brown from both sides.

Serve hot toasted buns with bhaji, garnish with chopped onion, coriander leaves, butter and sliced lemon.

Vada Pav.. (Mumbai Street Food)

Vada Pav.. I have eaten this many times in Goli Vada Pav in bangalore, in starting I use to feel good and use to have 2 to 3 times in a week, then the masala what they use started giving me problem and I totally stopped eating Vada Pav. I always wanted to try at home, but use to feel why to do some much of work when you can get it from opposite of the road and stop myself from cooking.. But here there is no option what ever we want to eat I have to cook at home only and I really feel this is a very good opportunity for me to try out many recipes which I have been waiting to try from ages..

This was my second attempt to cook Vada Pav at home and it turn out to be the tastiest Vada Pav we have ever had and my H loved it and he ate 2 Vada Pav along with 2 green chilli. where he use to always by 1 and eat only half.. When ever he eats happily and more I feel my this much of effort is worth.. Enjoy the simple and tasty recipe of Vada Pav and make your family members happy..

Ingredient's For Vada.

3 medium boiled potatoes (peeled and mashed)

1 tsp ginger garlic paste

1 green chillies, 1 medium onion (finelychopped)

1/4 tsp tumeric powder

1/4 tsp mustard seeds

6-7 curry leaves

2tbsp oil

Salt to taste.

Ingredient's For Batter of Vada

1 1/2cups gram flour (besan)

Oil for deep frying

1 pinch of red chilli powder, 1 pinch of turmeric

1/4tsp ginger garlic paste

1 pinch of cooking soda (optional)

Salt to taste

6 Pav buns (square buns).

Ingredient's For Spicy Red Dry Chutney.

1tbsp red chilli powder

1/4 tsp cumin

8 curry leaves

1tbsp grated coconut

1/4 cup peanuts, 3tbsp sesame seeds

5 garlic cloves, 1 green chilli (finely chopped)

1 pinch of asafoetida

Salt to taste.

Cooking Method.

Step-1. First dry roast all the ingredients of spicy red dry chutney. and grind them into powder (do not add any water) and set it aside.

Step-2. Then in a mixing bowl, add all the ingredients of batter for vada and mix them nicely and make a thick batter like we make for bajji.. set it aside.

Step-3. Now in a deep frying pan, add 2tbsp oil, mustard seeds, curry leaves, when they start spluttering, add onion and green chilli and fry for 2 to 3 minutes. Then add ginger garlic paste, turmeric, potato and salt, fry for another 3 to 4 minutes. Take out the mixture in a separate plate and allow the mixture to cool. when the potato mixtures is cooled, make 6 to 7 large lemon size balls and keep it aside.

In the same frying pan add oil for deep frying the vada's. When the oil is hot, dip one potato ball at a time into the gram flour batter to coat well and then deep fry till golden. Drain on paper towels.

Take one Pav bun, slit in half (not completely - leave one edge joined) and put a spoonful spicy red chutney on it. Place a potato ball on the bun and fold over, pressing down gently.

Serve while the Vada is still hot with fried green chilli..