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Thursday, March 27, 2008

Brinjal Chutney


Tomatoes - 4 ripe and medium size
Brinjal - 2 large size
Onion - 1 medium size
Chilli Powder - 1 tsp
Turmeric Powder - 1 tsp
Mustard Seeds - 1 tsp
Salt to taste
Oil - 1tbsp


1. In a pan heat Oil, when hot add Mustard Seeds and let it splutter.
2. Add Turmeric Powder, Chilli Powder and stir it well.
3. When the raw smell disappears add diced Tomatoes and Brinjals.
4. Add salt and stir it well. Allow it to cook for 10-15 mins.
5. Once done check for salt and use a wooden smasher and smash it well.
6. Sprinkle Cilantro before serving.

Served With: Dosa, Idly or Chappathi

Channa Dhal - Cabbage Kuttu


Channa Dhal - 1 cup
Cabbage - 11/2 cups
Onion - 1 medium size
Turmeric - 1 tsp
Cumin -1 tsp
Green Chillies - 3 nos.
Salt to taste
Water - 2 cups


1. In a pan heat Channa Dhal, Water and Turmeric.
2. Add Cabbage when Channa Dhal is half done.
3. In a wok heat oil, add Cumin seeds when they turn brown add Onions and Green Chillies.
4. When Onions are transparent add Channa Dhal and Cabbage and add salt.
5. Stir well and remove from heat.

Serve With: Rice
This is very simple and easy to cook.

Tuesday, March 25, 2008

Bhoondi Laddu


For Bhoondi

Besan Flour - 2 cups
Salt a pinch
Oil for frying

For Sugary Syrup
Sugar - 11/2 cups
Water - 1/4 cup

For Laddu
Butter - 1 tbsp


1. Mix Besan Flour, salt and Water and bring the batter to a consistency like idly batter.
2. Heat oil and maintain it in a medium flame. The oil should be hot.
3. On a filter spoon pour the batter and rub into the oil wok with another spoon.
4. The filter spoon should be held well above the hot wok, otherwise the batter will thicken.
5. Remove the Bhoondi's when they turn a little brown.
6. If the bhoondi's become hard they cannot be used to make laddu.
7. Meanwhile heat a vessel add sugar and water. Sugar will melt and form a syrup.
8. Do not allow it to thicken up. Allow it to cool for a while.
9. Pour the syrup and mix with the bhoondi while the syrup is warm.
10. Fry cashews and raisins in butter and add then to the Bhoondi.
11. Mix well and make small balls. To avoid bhoondi's sticking to your palm dip your hands in water.

Tuesday, March 11, 2008

Red Lenthils/Masoor Dhal & Spinach Curry


Masoor Dhal - 1 cup
Onion - 1 medium size
Tomato - 1 medium size
Cumin seeds - 1/2 tsp
Mustard Seeds - 1/2 tsp
Turmeric Pwdr - 1 tsp
Garam Masala - 1 tsp
Green Chillies - 5 nos.
Garlic cloves - 3 nos.
Ginger Root - about an inch
Spinach - 2 handfuls (optional)
Tamarind - about a small lime size
Asafoetida - a pinch
Oil for frying
Salt to taste
Sugar (optional)


1. Wash Masoor Dhal and soak in water for 10 mins.
2. Boil dhal & Cumin seeds. While it turns tender add turmeric pwdr.
3. Crush in garlic cloves & ginger root then add garam masala.
4. Slit the green Chillies (just a couple) at its tip and add it with the dhal.
5. Make a paste out of tamarind with water and add it to the dhal.
6. Wash the spinach and mix them with the dhal and add salt.
7. Dhal's cooked in 10-15mins, spinach will also be cooked. Remove from heat.
8. Slice onions and dice tomatoes. Cut the remaining green chillies
9. In a pan heat oil add asafoetida, mustard seeds & let it splutter.
10. Add onions & green chillies, saute till onions become transparent.
11. Mix in the diced tomatoes and let it cook for 5 mins.
12. Add the cooked dhal and mix well, sprinkle cilantro.
13. If the dish is sour (due to the tamarind juice) add a little sugar.

Serve with: Rice, Roti, Chappathi

I had Masoor Dhal stored for a longtime but had no idea what to do with it... Called up mom to find out what dish to make, She gave me a simple receipe which can be cooked in 20-25 mins... She also adds corriander powder and cumin powder...

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