Sunday, February 5, 2012

Tomato Dhal

DSC03241 DSC03192 Dhal cooked with tomatoes and gently tempered with fried onions, dried red chillies, curry leaves and other exoitic spices is a comfort food in itself. Served with hot rice and a few drops of ghee, is one soothing therapy for soul. This recipe comes start from Granny's kitchen. DSC03222
To Pressure Cook:
2 Large Ripe Tomatoes(Sour Varitey), cut into 6-8 peices each.
1-1/2 cups Toor Dal
3-4 cups Water
4 pods Garlic
4 Green Chillies slit
1/2 Tsp Turmeric Powder
1 tsp gingely oil Salt to taste

DSC03212 For Tempering/Talimpu/Tadka :
1 Tbsp Ghee or Gingely(sesame) Oil
1/2 tsp Mustard Seeds
4 Red Chillies broken
1 Small Onion cut length wise
4 Small garlic Pods with skin(Slightly beaten)
A few Curry leaves A hint of Hing/Asafoetida DSC03207

Wash dal and add cut Tomatoes to it.
Pressure cook dal and tomatoes with all the other ingredients in the "To Pressure Cook Section". Mash dal adding required salt once cooked.
In a kadai heat oil and add all the tempering ingredients after the mustard splutters.
Fry a little and then add the cooked dal and mix it thoroughly.
Garnish with Coriander if desired.
Serve hot with Rice or Rotis.
Goes well with any accompanying vegetable roast or chicken, meat or fish roast.
Even more exciting combination is Tomato Dhal with Dry fish roasted with onions. DSC03214

Tuesday, January 31, 2012

Spicy Meat Roast


Did you miss me?? I guess yes!!! Well, though I couldn't post last 2-3 months, I'm glad to be back again..Food blogging is a passion for life time you know. If not the first day of the year, Here I'm the last day of the first month. My my see, how January has gone I like a breeze.. 6
So let my first post of this year start with some real spice. Here's to all meat and spice lovers..presenting a spicy meat roast.
Choice of your meat, preferably red meat and go for rib eye of eye of round cut. Meat is cut into small cubes and pressure cook with various masalas and then comes the intresting part of tempering it with dry spices with elevates the level of taste to an extreme satisfaction7
Ingredients :
1 lb meat
2 + 1 Tbsp of Ginger Garlic paste
3-4 Green Chillies Slit
1 + 1 Tbsps of Olive or Sesame oil
1/2 tsp Turmeric
1/2 tsp Red Chilly powder
1 Coriander powder
3/4 + 3/4 Tbsp of Garam Masala powder
1 tsp Fennel seeds
5-6 Red Chillies dry
10 or handful of Curry leaves
1 big Onion sliced

Place meat in the pressure cooker and to it add 1 tbsp each of ginger-garlic paste, oil.
Add ginger chillies, turmeric, chilly, coriander and 3/4 spoon of garam masala powders.
Add 1 cup of water and pressure cook for 25 minutes or more depending upon the choice of meat. Once the meat is cooked empty it in an vessel and keep aside.
Heat oil in a wok or kadai.
Roast fennel seeds till aromatic.
Add red chillies fry for 5 seconds till color slightly changes.
Add Curry leaves and fry till crisp.
Add onions and roast half cooked.
Add remaining ginger-garlic paste and fry.
Now add the cooked meat with gravy and keep stirring thoroughly till all the waters evapourates. Sprinkle remaining garam masala powder mix well till you can smell the aroma of the spices. Remove from heat and transfer into a serving bowl. Serve hot with Rice and Dhal curry or sambar.
If you are on low carb diet, skip teh rice and have it as side with any stir-fried or baked veggies.
I bet you will say "Yummy!!!"