November 9th, 2012

Cooking

Dish-A-Day: 09/04/2012 - Punjabi Bhindi Masala

Prologue: Go here.

09/04/2012: Punjabi Bhindi Masala - When I ate this at a local Indian restaurant, I realized how simple this could be to make. So one day I tried this recipe to see if it is indeed as easy it seemed. Try it out to find for yourself! **wiggling eyebrows**

09042012 - Punjabi Bhindi Masala

Recipe:


1) In a pan heat 1/2 tsp of Oil. Add cut pieces of Okra / Bhindi and saute on low flame till they are cooked well. Keep them aside. (I used approx 1/2 a lb of Okra for thsi recipe)
2) In the same pan heat 1 tsp of Oil. Add 1/4 tsp of Cumin Seeds and 1/4 tsp of Jeera Seeds. Allow to sputter.
3) Add 1 medium Onion chopped finely and 1 tsp of Green Chili paste. Saute a little.
4) Add 1 tsp Ginger Garlic Paste, 1/4 tsp Red Chili Powder, 1/4 tsp of Cilantro Powder, a pinch of Turmeric Powder, 1/4 tsp of Amchur Powder and 1/4 tsp of Methi Powder.
5) Stir and saute for few minutes.
6) Add 1 medium Tomato chopped finely. Saute until the contents are cooked well.
7) Add the previously fried Okra pieces, stir then well with the other contents. Add Salt per taste, simmer on low flame for a few minutes and turn off flame.
8) Garnish with Cilantro Leaves. Serve with Rice or Roti.
Cooking

Dish-A-Day: 09/05/2012 - Sorakaya (Bottle Gourd) Dal Chana Dal

Prologue: Go here.

09/05/2012: Sorakaya (Bottle Gourd) Dal Chana Dal - I make so many Daals and I wondered how I forgot to make one with Sorakaya. When I was going thru posts and realized I hadnt posted one, I thought it's about time I post one. May be it's someone's time to try the recipe as well! **silly smile**


09052012 - Sorakaya Chana Dal Pappu

Recipe:

1) In a pressure pan, add 1 medium Sorakaya (peeled and diced to bite size pieces), 3/4 cup Chana Dal (Bengal Gram / Senagapappu) and 3 cups Water. Pressure cook it until you get three whistles.
2) In the meanwhile make a paste of 3 tbsps of Coconut Powder, 3 medium Green Chilis and 1/2 tsp Jeera (Cumin) Seeds in a blender. Keep it aside.
3) Once the pressure is off, remove the lid. The Dal would seem semi-cooked. Don't worry, that is how it should become.
4) Add the Coconut-Green Chili Paste, Salt per taste and 1/2 cup of Water to the contents.
5) Mix well and cook on low flame covered for 12 - 15 mins or until the contents become thick in consistency.
6) Once the desired consistency is reached, remove from flame and pour into a serving bowl.
7) In a small skillet, heat 2 tsp of Oil. Add 1/4 ts Mustard Seeds, 1/4 tsp Cumin Seeds, 1/4 tsp Urad Dal, a few Curry Leaves, 2 to 3 flakes of Dry Red Chilis, a pinch of Asafoetida and a pinch of Turmeric.
8) Once the spices heat a little, add 1/2 tsp of Coconut Powder. Stir quickly and pour the tempering on to the Dal in the serving bowl.
9) Serve with Rice or Roti.