Saturday, November 27, 2010
1 1/2 cup toor dal
6-7 cups water
1 large brinjal - cut into large chunks
4 green chilli (1 finely chopped)
7-8 sprigs of dill (sabbasige soppu)
2 garlic pods - chopped
2 tomato - cut into large chunks
1 large onion - cut into large chunks
1/2 large onion - finely chopped
1 inch ginger
2 Tbsp Oil
1 tsp mustard seeds
1 tsp cumin seeds
1/2 tsp turmeric
3-4 sprigs of curry leaves
1/2 tsp asofoetida
1) In a large saucepan, boil toor dal in water for 15-20 minutes. 5 minutes before the dal would cook - Add brinjal. Let it boil for 4 minutes. Add 4-5 sprigs of dill(remove the roots) and 3 green chilli (whole) and let it boil for a minute.
2) Separate brinjal, dill, chilli into another container. Separate dal from the water into (yet!) another container
3) Take about 1 Tbsp oil in a frying pan. Add garlic, ginger, and onion(the one cut into large chunks) and fry until onion turns translucent. Add tomato and fry for 4-5 minutes. Let it cool.
4) Grind garlic-ginger-tomato fry with boiled brinjal-dill-chilli. Add salt as per taste. Udaka is done.
Method(Toor dal palya):
1) Take about 1 Tbsp oil in a frying pan. Add mustard seeds - wait for it to splutter. Add cumin seeds, finely chopped chilli, asofoetida, curry leaves and fry for 1/2 a minute
2) Add onion and fry until it turns translucent. Add turmeric and the boiled toor dal. If dry add about 1/4 cup water. Fry for 2-3 minutes
3) Finely chop the remaining dill and use it for garnishing the toor dal palya.
Best served with ragi mudde :) Goes well with rice too..
Sunday, November 21, 2010
2 Tbsp Ghee
2 cardamom pods
1 garlic - minced
1 inch ginger - minced
1 tsp crushed pepper
1 bay leaf
2 Tbsp cashew nuts
2 tsp cumin seeds
1 tsp fennel seeds
1 cup mixed vegetables
1 medium sized onion - diced
1 cup rice
2 1/2 cup water
Salt (appr. 1 tsp)
1) Heat ghee in a pressure cooker (low heat). Add cardamon, cloves, bay leaf, garlic, ginger, pepper and fry for a minute. Add cumin and fennel seeds and fry until it turns golden brown. Add onion and fry until it turns translucent.
2) Add mixed vegetables and rice - fry for a minute. Add water and salt. Close the cooker and switch off after 2-3 whistles.
Sunday, November 14, 2010
1 1/2 cup moong dal. Soaked overnight.
1 inch ginger
5 green chilli
1/4 tsp Turmeric
5-6 coriander sprigs
Salt to taste (appr. 1 1/2 tsp)
1) All the ingredients mentioned above to dosa batter like consistency. No need to for it ferment
2) Heat a non-stick pan (on high). Take a ladle-ful of batter and spread it into thin circular disc. After 2 mins, flip to the other side.
Serve with any kind of coconut chutney.. yum!!! :)
Saturday, November 6, 2010
6 Tbsp Maida
1 Tbsp besan (chickpea flour)
1 Tbsp rice flour
2 green chilli - finely diced
1/2 medium sized onion - finely chopped
2 sprigs of curry leaves - finely chopped
1 tsp ginger - finely grated
4 Tbsp yoghurt
1/4 tsp turmeric
1 tsp cumin seeds
1/4 tsp baking soda
Pinch of asofoetida
1 tsp salt
Water (if required)
Oil for frying
1) Mix all the above ingredients and knead. Consistency should be like that of a dough. Add water if yoghurt is thick.
2) Heat oil in a frying pan (medium heat). Once, oil has heated up sufficiently, take a lemon-sized dough and drop it into the pan. Fry until it turns golden brown. Do the same for the rest.
Serve with chutney..