SOYA CHUNKS DAL CURRY

Moong dal (green gram) can either be green with their husk on or yellow when husked. Yellow moong dal are yellow in colour, is low in calories, extremely light and easy to digest. It is used for making soups, dal fry or simple dal dish which is taken with roti or rice.

The recipe given below is a simple dal dish. Soya chunks are added and given a twist to this dish. This is served hot with roti or rice.

INGREDIENTS

Moong dal/yellow splitdal 1/4 tea cup
Soya chunks 1/2 tea cup
Ginger- garlic paste  2 tsp
Onion finely chopped 1
Tomato finely chopped 1
Coriander leaves chopped 2 tbsp
Green chilies 1-2
Jeera/ cumin 1 tsp
Turmeric powder 1/4 tsp
Coriander powder 1/4 tsp
Salt to taste
Ghee 1 tsp
Oil.  2 tsp

METHOD

I have used small granules Soya chunks. Soak in water for 10 minutes.

Heat 2 tsp oil in a deep pan/kadai. Add cumin seeds , let it puff up. Add finely chopped onion and green chilies and sauté till onion changes colour.

Add ginger garlic paste, turmeric powder, coriander powder and sauté for a minute or two.

Add tomatoes and sauté till it becomes soft. Squeeze water from Soya chunks and add to the pan. Add salt and mix well for 2-3 minutes. Turn off the heat.

Wash the moong dal and add 1 and 1/2 tea cup water. Add the onion tomato mixture into it( check for salt) and pressure cook for 3-4 whistles.

When it cools down take it out from pressure cooker and garnish with ghee and coriander leaves.

HEALTHY MATTAR PANEER

Mattar means peas in India. Peas are free of cholesterol and low in sodium and fats. It is an antioxidant and packed with minerals and vitamins. It helps to lose weight, good for heart and bones, prevents aging, cancer and constipation.

Mattar Paneer is a delicious North Indian vegetarian dish. It is a combination of Paneer/cottage cheese and fresh green peas in a mild spicy onion tomato based gravy. Cashew paste makes it rich and creamy.

This dish is easy to make and goes well with Indian bread or rice.  To make the dish healthy whole masala and less butter/ ghee is added. Whole masala adds flavour and taste to the dish. Kasuri methi or dried fenugreek leaves are finally added to give good flavour to the dish.  Home grown fresh juicy tomatoes are added, which makes the dish tangy and sweet.

INGREDIENTS

Fresh Peas                 3/4 teacup
Paneer                       made from 1/2 L milk
Kasuri methi              2 tsp
Cinnamon                  1" stick
Cloves                           3
Cardamom                 2
Bayleaf                        1
Butter/ghee/oil          1-2 tbsp
Salt to taste

FOR WET GRIND

Onion big                      1
Tomatoes medium      3
Garlic                             4-5
Green chilies                1-2
cashew nuts                  1/2 teacup
Oil                                   2 tsp

METHOD

Soak the cashew nuts in water for half an hour. Blend it into a smooth paste.

To make cottage cheese/ Paneer you can follow this article step by step

http://ahaaafood.com/cottage-cheese/

Coat a non stick pan with a tsp of her/ghee/oil and shallow fry the Paneer/cottage cheese till the sides are golden brown. Keep it aside.

Heat a frying pan add a 2 tsp oil. Add onion, chillies and garlic, saute till onion changes colour. Add tomatoes and cook till they are soft. Cool it and blend in a blender. Keep the puree aside.

Heat a deep frying pan/kadhai add 1 tbsp butter/ghee , on low heat add cardamom, cinnamon, cloves and bay leaf.

Add the puree, cover and cook on low heat for 10- 12 minutes stirring occasionally.

After 10- 12 minutes the gravy will reduce.

Add the fresh peas, paneer, cashew paste and water as required (almost 2 teacups) and cook for 5 -7 minutes on low heat.

Finally add kasuri methi, mix well and turn off the heat.

Serve with Indian bread/ jeera rice.

THAKKALI PACHADI

Pachadi/khichdi/raita is a vegetarian dish where vegetables or fruits are cooked in coconut paste and yogurt. It is a traditional Kerala dish which is prepared during Onam festival and sadhyas.

In this recipe coconut paste and yogurt are added to cooked tomatoes. Mustard seeds which are ground with coconut brings out a unique taste to the dish. It is very easy to prepare. Usually served with hot steamed rice.

INGREDIENTS

• Tomatoes                  3
• Turmeric                  1/2 tsp
• Salt to taste
• Curry leaves            2 sprig

FOR WET GRIND

Thick Curd/yogurt     1 tea cup
Fresh Coconut            1 tea cup
Mustard seeds            1/2 tsp
Green chilies               1-2

METHOD

Grind green chilies, coconut, curd and mustard seeds into a smooth paste. Keep it aside.

Heat a deep bottomed pan add 1 1/2 tea cups water. Add turmeric powder, salt and roughly chopped tomatoes. Cook till the tomatoes are soft and mushy.

Add the coconut paste and cook on low heat for 3-4 minutes. Turn off the heat.

Add curry leaves. Serve hot with steamed rice or Indian bread.

MURUNGAKKAI ERRISERY

Drumsticks contains high amount of calcium and iron, good for bones. It is loaded with minerals and proteins.

Murungakkai errisery is a traditional Kerala dish prepared during sadhya and festivals. It is very easy to prepare.

In this recipe drumsticks are cooked in coconut and cumin paste. Cumin seeds brings out a distinct taste and flavour to the dish. Finally the dish is seasoned with mustard seeds, dry red chilies, urad dal and curry leaves in coconut oil. Coconut oil gives out a distinct taste and flavour to the dish.

I have used pure coconut oil prepared at our home. No preservatives are added in the oil. The smell wafting through the whole house is tantalising.

INGREDIENTS

• Drumsticks                  4
• Turmeric powder      1 tsp
• Salt to taste

FOR WET GRIND

• Raw rice                      1 tbsp
• Jeera/cumin seeds     2 tsp
• Coconut                       1 cup
• Green chilies              1-3

FOR SEASONING

• Mustard seeds              1 tsp
• Split urad dal                1 tsp
• Curry leaves                  2 sprig
• Coconut oil                     1 tbsp
• Dry red chillies              2

METHOD

Heat a kadhai/pan and slightly fry the rice for a minute on medium heat. Turn the heat off and keep the rice aside.

In a blender add green chilies, cumin seeds, coconut and rice. Add little water and blend it into a smooth paste.

Wash and cut drumsticks lengthwise. In a heavy bottom vessel add turmeric, salt and enough water to cook the drumsticks. Add the drumsticks and cook till they are soft and done.

Add the wet ground  coconut paste , water and cook for 4-5 minutes on low heat. Depending on what consistency you want the gravy add the required quantity of water. Stir gently, be careful not to split the drumsticks. Turn off the heat.

Heat coconut oil in a kadhai/deep pan, add mustard seeds and urad dal. Let mustard seeds splutter then add the curry leaves, red dry chillies. Turn off the heat.

Add this seasoning to the drumstick curry. Serve hot with rice.