A true blue comfort food after eight fabulous days at Thailand. 🙂
Oh I went to Thailand to ring in my 30th Birthday which was on 17 Sept. It is such a beautiful, clean and gorgeous place to be. I didn’t want to come back 😦 Here are few pics from the trip.
Le Meridin, Phuket
Off to La bangla, Phuket
Snorkeling at Phi Phi Island
Phi Phi Island
Ao nang, Krabi
Ao Nang, Krabi
Phew… I promise I will write a detailed post about the trip super soon. 🙂
Here is what you shall need for the Ghiya-Chana dal:
1 tsp… oil
1/8th tsp… hing/asafoetida
1 tsp… Jeera/cumin seeds and mustard seeds
1/2 cup… Chana dal (Soaked in water for about an hour)
1-1.5 cup…. Ghiya/lauki
1 tsp… ginger garlic paste
1 … chopped medium size onion
1… chopped medium size tomato
Juice of 1 lemon (or as per taste)
Salt and red chilly powder (to taste)
2… green chillies (chopped)
In a cooker, heat oil. Add the hing and cumin-mustard seeds.
Now add the green chillies and onions and let them sweat.
Once the onions are translucent, add the ginger garlic paste and tomatoes
Cook it for about 1 min.
Now add the salt, red chilly powder and ghiya and stir.
Add the soaked dal and about half a cup pf water. (Remember ghiya leaves a lot of water)
Put the lid on and let the first whistle be on full flame.
Once it comes, reduce the flame to medium and let it cook for 10 min.
Turn off the gas and let the pressure fall on it own.
Open the cooker lid, add lemon juice and coriander.
Reduce the liquid as much as you wish and serve with love.
I have spoken about tuver sing
here and here. 🙂 It is a fabulous vegetable and is very close to gujju hearts.
Check out the
Blogging Marathon page for the other Blogging Marathoners doing BM# 38
You shall need:
For the outer cover:
2 cup… Wheat flour
4 tbsp… oil
2 tsp… salt
For the filling:
1.5 cup…. Shelled tuver sing
2 tbsp… oil3-4… green chillies
1 tbsp… Jeera/cumin seeds
2 tbsp… Sugar
2 tsp… Mustard seeds
Salt to taste
Oil to fry
Knead the dough using the wheat flour.
It needs to be tight enough like we make for pooris.
Keep it in an air tight container until further use.
In a mixie jar, add the green chillies and make it into a paste.
Now add the tuver sing, little at a time and grind it into a coarse paste.
In a wok, heat 2 tbsp oil and add the cumin and mustard seeds.
Add the tuver sing and green chilly mix.
Let it cook for 5 min on a low-med heat.
Now add sugar and let it mix well.
Once the mix starts to turn to a darker shade of green, turn off the gas and let it cool to room temp.
Put the oil in another wok for deep frying.
Now make about 25-30 balls out of the dough.
Roll them out little and add about 1-1.5 tsp of the mixture.
Close the ends and secure properly.
Fry about 5-6 at a time and let me get nice and golden from all sides.
Serve for breakfast, snack, lunch, supper with love. 🙂
I often get super super worked up when I have not planned what to make for lunch. Since we both work and I do all the cooking in the house, I wake up early and finish all of it before the pati is up.
Since I was tired of all the cabbage and cauliflowers, I decided to make mom’s special. Chana Dal with Lauki/Ghiya/bottle gourd.
You shall need:
1 cup… Chana Dal (Soaked in warm water for 1 hour)
1.5 cup… Lauki/bottle gourd pieces (Wash, peel and dice)
1… Big tomato (cut in chunks)
1 tsp… Jeera/Cumin seeds
1 tsp… Rai/mustard seeds
a pinch of hing/asafoetida
1/2 tbsp.. Oil
3/4 cup… Water
1/2 tsp… Haldi/turmeric powder
3-4 … green chillies or red chilly powder as you like
In a pressure cooker, heat the oil.
Add the hing, jeera and rai.
Once the rai splutters, add the tomato, salt, green chillies/red chilly powder and haldi.
Cook it well until the tomatoes soften.
Now add the lauki and chana dal (minus the soaking water)
Stir them around in the spices.
Now add the water and close the lid.
Once the first whistle comes, reduce the heat to medium and let it cook for 10 min.
Turn off the gas and let the pressure drop.
Once it is done, open the lid and add the lemon juice as per taste.
Serve hot with roti or bhakri.
Sending this to:
at Gayathris cook spot
After a break I am back to SNC and made this lovely
moong dal payasam. The pati has been travelling alot and something new for his sweet tooth shall be a welcome change. 🙂
I belong to the North team.
To know what the Northern team host has challenged
click here and to know what SNC is!! click here
You shall need: [Serves 2]
1/2 cup… Moong DaI (I used spilt one)
2 tbsp… Uncooked rice
Little less then 3/4 cup… Jaggery [I used syrup] – Adjust to taste
Handful of cashewnuts
1 tsp… Cardamom powder
1-2 tbsp… Grated coconut
1/2 cup… Milk
1/2 tbsp … ghee
Wash and soak the dal for few min.
Put it in the cooker with double the water and cook for 2 whistles on full and 5-7 min on low flame.
Mash it well.
Add the milk and boil it.
Add the jaggery and mix it well.
Taste and adjust the sweetness.
Now stir in the coconut and cardamom powder.
Let it boil for 2-4 min on medium heat.
In another pan, heat ghee. Add cashews and fry till they are nice and golden.
Add the ghee and cashews to the kheer.
Serve with love.
I was so scared to try the cheela but thinks to the awesome motivation by Monika and Swati I decided to dive in.
I had so much of them when I was a little girl that I didnt touch them at all for atleast 10 years after words. Few days back when I made this, it took me back to mom’s rustic kitchen.
You shall need: [Feeds 2 for breakfast]
1/2 cup… Moong dal
4 tbsp… Rice
1 tsp… Methi Dana
2.. Green Chillies
1 tbsp… Ginger garlic paste
Red chilly powder
1 bunch About a cup of leafs]… Palak/spinach [Washed]
1/4 cup… Corn kernels
Soak the lentil, rice and methi seeds overnight.
Drain the water and keep them aside.
Wash the palak leaves and corn kernels.
In a mixer, add the corn, green chillies, ginger-garlic paste, palak and lentils mixture.
Grind into a fine paste.
Add a couple of tbsp of water is need be.
Take it out in a bowl and season.
Add more water as we want it be of a slightly pouring consistency [More like dosa batter]
On a hot skillet, pour a ladle ful and spread as thin as possible.
Now add a few drops of oil
Adjust the heat to medium and let it cook.
Flip it carefully and cook on the other side too.
Serve with chutney of your choice.
Healthy me and healthy us-
Priya‘s event hosted by Kalyani
Whats with my cuppa
Dish it out
event announcement page, hosted by CookCookandCook and Thoushaltcook
This Peruvian delight is a catch I tell you. These are basically rice and lentil cakes. Did I hear leaft overs, yes left overs can be very well used for this one. 🙂
This recipe is a part of BM#28. Check out other participants here in the
Blogging Marathon page.
You shall need: [Makes about 4 medium sized cakes]
1/2 cup… Boiled rice
1/3 cup… Cooked lentil of your choice. [I used whole masoor dal]
1 Small… Onion [chopped finely]
1 tbsp… Oil
Salt and pepper
Few tbsp of rice flour
Oil for shallow frying
In a pan, heat oil. Add onion and saute.
Now add the lentils and let the water evaporate.
Adjust seasoning if needed.
Mix this lentil and onion mixture to the rice.
Add rice flour a tbsp at a time.
We dont want to add too much of it and make it floury.
Add only so much that the dal and rice combine well.
Now take about a ladle-ful of the mix and put it on a pan which was pre heated with oil for shallow frying.
Let it cook until crisp on one side and flip to cook the other side.
Serve with salad and main dish of your choice.
This dish is specially for Pavani’s event-
5 ingredient fix, which she is hosting this month in Srivalli’s Kid’s Delight event.She has given salt/sugar, chilli powder/pepper powder, oil/butter as freebies and this dish which uses very few ingredients seems apt for her event
Aah the simple dals can also be the star of a meal. I made this simple dal like mom makes for a lunch with the girl friends at work 🙂
This recipe is part of the 30 day Blogging Marathon for this month. Check out other participants here in the
Blogging Marathon page.
Occasion for Day 7- Ladies dont bring dal for lunch, I shall make mom’s kick ass recipe
You shall need: [Serves 4]
1 cup… Dhuli Masoor [Pink dal, wash and soak for 10 min]
3/4 cup chopped raw mango/kaccha aam
1 tsp.. Jeera
a pinch of heeng
1/2 tsp turmeric powder
2… dried red chillies
2 cup water
Salt and red chilly powder
Pressure cook the dal with water and turmeric. [2 whistles is fine]
In a pan, heat the ghee/oil and add the jeers and red chillies.
Once the jeers changes color, add the red chilly powder and the mangoes.
Add a little water and cook until the mango is cooked through.
Now add the dal and salt.
Cook until the masalas and dal have mixed properly.
Server with rice or chapati of your choice.
For this month’s SNC challenge the North team was given a challenge to make Medu vada. This soft, fluffy yet crunchy delight comes from
I made it this morning and had it for breakfast. It was fabulous.
You shall need: [makes 12 small or 8 big ones]
1 cup…. Urad dal [Washed and soaked overnight]
1/2 tsp…Pepper Powder
A pinch of heeng [Asafoteda]
1/2 .. Medium size onion [Finely chopped]
Salt and water
Oil to deep fry
Coarsely grind the rinsed dal [Remove all water from it] with green chillies.
Add very little water if required.
Put oil to be heated for deep frying
Take it out in a bowl, add the pepper, salt, heeng, onion and mix well.
We the palm of your hands and take a ping pong size ball of the mixture in your hand.
Give it a proper shape and make a hole in it.
Drop it in the oil carefully.
Serve warm with sambhar and chutney
Points to remember:
My dal batter was little loose, so the maid suggested that I should add some rice flour. This shall make the dough more pliable but the vada will not be as soft as you would want it to be.
Be very careful while putting the vada in the oil, I burnt the tip of my finger as it was too close to the oil.
I shall definitely make more of this soon. I belong to the north team.
Thanks for the opportunity
Oh this heart warming dish comes from my Bua’s house. Lots of greens, radish and lentils. It is a prefect dish to be eaten bowl-fuls by itself or with rice or chapati. 🙂
You shall need: [Serves 2 hungry people]
300 gms… Spinach [Blanched in salt water]
fist ful of Methi leaves [Cut and washed]
2…Medium Radish [Cut in small pieces and washed]
10 ….Radish greens [I used the baby leaves]
1/2 cup…. Split moong dal [Wash and soak for 15 min]
2… green chillies [Finely chopped]
1 tbsp… Oil
1/2 tsp… Jeera
1/2 tsp… Ginger garlic paste
1… Medium onion [chopped]
1…small tomato [chopped]
Red chilly powder
Pinch of Haldi
In a cooker, add oil.
Put in the green chillies and jeera.
Add onion and cook until translucent.
Add the tomato and cook until it is done.
Add radish, red chilly powder, salt and a pinch of haldi.
Add the spinach, methi and radish leaves.
Add dal and and water.
Give 3 whistles on full flame and 1 on medium.
Let the steam escape.
Mix it well and serve with steam rice or chapati
Sending this to:
Dontcha get scared looking at the name 🙂
Brinjal in Gujarati is Ringan and Tuver Seeng is
You shall need:
1 cup… Tuver Seeng
1 large/6 small… Brinjals [Cut in cubes]
1/4 tsp… Mustard seeds/Rai
1/4 tsp… Jeera
1 tbsp.. Jaggery
1/2 cup… Water
1/2 tsp… Red chilly powder
1/2 tsp… Turmeric powder
2…Green Chillies [Finely chopped]
1 tbsp… Oil
In a pressure cooker, heat oil.
Add the mustard seeds, jeera and a pinch of Hing.
Wash the tuver seeng and chopped brinjal.
Keep immersed in water until further use.
In the cooker, add the Salt, turmeric powder, green chilies and red chilly powder.
Now add the veggies.
Add the water and jaggery.
Put the lid on and let it cook upto 2 whistles on full flame and 2 on a medium flame.
Rotla/ Bhakri/ Khichdi.