Simple Toor Dal Recipe

Dal Recipe 

For Pressure Cooking


Tuvar Dal-2 cups (Yellow split peas)
Water 3 cups or more  (approx)

Whole Fenugreek- big pinch
Garlic 4 pods
Cumin Powder 1/4 tsp
Turmeric powder 1/4  tsp
Avacado or coconut  oil 1/2 tsp

Seasoning

Oil to fry
Mustard seeds few

Cumin seeds 1/2 tsp 
Asafotida powder pinch
Onions sliced 1
Curry leaves few sprigs 
Red chilies 2-3 deseeded 
Tomatoes Diced 2 or substitute with juice of 1/2 lemon 
Salt to taste
Ghee

Method

Wash and soak the lentil with enough water for an hour
Pressure cook for 12-15 minutes or for 2 Whistle's with the above mentioned ingredients.

If you’re Using an  insta pot and cook on pressure mode  for 8 min, allow natural  release  for 10 min after that you can switch to pressure release knob from sealing to venting to release any steam.

In a separate skillet heat oil,add the mustard seeds wait for it to sputter then add the  cumin seeds and asafotida  followed  by the onions fry until it is wilted,then add the curry leaves,red chillies and sauté  till the spices are aromatic,now add the diced tomatoes, finally  add the cooked dhall bring it to a boil.Garnish with chopped cilantro leaves!

Enjoy this yummy Dhal with some Roti or just hot Rice and a dollop of  Ghee!

Apple Dumplings

Apple Dumplings

Ingredients


Green Apple(Granny Smith ) - 2(peeled,cut into 4,cored)
1 can Sprite
1/2 tsp Cinnamon Powder
Pinch of Nutmeg
1/4 tsp Vanilla essence
3/4 cup brown sugar(dark or light)
5 tbs butter
1 can Pillsbury crescent dinner roll 8 oz


Grease a 9 x 13 inch pan with some butter
Peel, cut and core the apples
Unroll the dough separate it and roll the apples in each crescent roll

Take a saucepan melt the butter on medium flame,add the brown sugar,vanilla essence,nutmeg and cinnamon powder.This mixture should be grainy and lumpy!
Lay the individually wrapped apple crescent roll in the baking pan.
Now pour the mixture on top of the apples making sure you coat each one.
Finally pour the sprite around the edge of the pan I just used one small can  8 oz.

Bake at 350 degrees for 50 minutes....approximately.


Enjoy it warm with a dollop of vanilla Ice cream!!

QUINOA DOSA

Quinoa Dosa 

(Quinoa Crepes)

Ingredients

 3 cups Organic Quinoa
1 cup Boiled Rice
2 tsp Fenugreek seeds
1/2 tbs Chana Dhall
1 cup Urid Dhall


Directions

• Wash the above ingredients using a strainer
• Soak the ingredients in water for about 5-6 hours,drain and discard the water.
• Grind in a high powdered blender.
• Grind it in two batches adding enough water to make the right consistency,let it ferment overnight.I left mine near the heating vent closed with a tight lid,the heat activates the fermentation process....when you see the batter frothy,almost doubled it is ready for crispy dosa's!

Serve quinoa dosa's  hot with Sambar,Chutney or just plain old Dosa or Idly  Podi!

Ambur Chicken Biriyani

Ambur Chicken Biriyani

Ingredients

- 5 medium Onions sliced lengthwise (red)
- 5 Tomatoes (diced)
- 5 tbs Ginger Paste
- 5 tbs Garlic Paste
- 15 slit Green Chilli
- 4 pounds Chicken cut into pieces
- 5 cups Seeraga Samba rice (You can also use basmati if you prefer.)
- 1 Cup each Chopped Coriander and Mint leaves 
- 1/2 cup Yogurt (optional)
- Salt to taste
- Oil to fry

Marinade for chicken

- 4 tsp Chilli Powder

- 2 tbs Coriander Powder
- 1 tsp Turmeric
- Salt to taste

- 1/2 cup yogurt (or can sub by adding the juice of 1 Lemon)
- Marinate overnight

Whole Spices

- 4 Cinnamon stick
- 6 Cloves
- 5 pods of Cardamom
- 2 Bay leaf
- 1 Star Anise

- 3-4 pieces of Kalpasi 

- 1 Javathri
- 1 Black cardamom

Water 9-10 cups 

Directions


Wash and Soak the rice for 30-45 minutes. 

Marinate chicken for a couple of hours, preferably overnight.


In a pressure cooker or big vessel, pour a ladle or more of oil to cover the base of the pan, add the whole spices to it wait for it to sputter then add the onions fry it till tender. Add the ginger garlic paste fry it till the raw smell disappears.Now add the chopped tomatoes, followed by green chilies, and some salt to taste.  Fry till oil is seen on the top. Add the marinated chicken.

Do not add any water.

The chicken will cook in this masala for approximately20- 25 minutes till tender.
Add the chopped mint and Coriander leaves.

Bring some water in a large stock pot to boil. Measure out water and pour it in the masala bring it to boil. Check for salt, when the water boils and add the rice, cook for 10-12 minutes approximately. Add 2 tablespoons of Ghee on the top and put it in Dum mode for 20 minutes.
Fluff with a fork.
Garnish with some chopped cilantro Enjoy a delicious with Raita and eggplant curry

Quinoa and Paneer Pilaf

Quinoa and Paneer Pilaf

Ingredients

Quinoa-2 cups
Water-31/2 cups water
Paneer -6 oz(Cottage Cheese)
Onions-1 chopped fine
Minced Garlic and Ginger-1 tbs
Tomato -1 diced
Cilantro leaves handful
Mixed veggies of your choice (carrots,peas,beans)-1 cup
Oil to saute
Salt to taste
Green Chilli-3-4
Juice of 1/2 Lime

Instructions

Wash and rinse quinoa with water.
Measure the water in a saucepan bring it to boil add the quinoa with a few pinches of salt.
Cover let it simmer for 10 minutes till it's fully cooked.

 In a frying pan add about 2 tbs oil add the onions,ginger and garlic,green chilli saute till golden brown add the mixed veggies,cover let it cook for 10 minutes.

To it add the tomatoes,cubed paneer continue to saute for a few more minutes now add the cooked quinoa and combine.Finally add the juice of half a lime or alter according to your taste.

Serve hot with some raita or just plain quinoa pilaf is yummy to the crumb!

Methi Potato Fry

Methi Potato Fry

INGREDIENTS

Potato -5 large washed,peeled cut lengthwise
Green Chille-2 slit
Red Chillie-2 
Curry leaf
Methi Leaf -Dried 2 heaped tablespoons
Garlic pods-4 crushed
Salt to taste
Chille Powder-1 tsp
Turmeric Powder-1/4 tsp


FOR TEMPERING

Oil
Mustard seeds-1/4 tsp
Split Urid dhall 1 tbs
Channa dhall-1/4 tsp
Fennel seeds-pinch 

Instructions

Prep work

• Wash,Peel and cut Potatoes lengthwise.

Bring a pot of water to boil add some salt ,when water comes to a rolling boil add the potatoes let it simmer in the water,cook the potatoes for 5 minutes.Drain into a colander and set it aside.

In a non stick frying pan add some oil about a couple of table spoons when hot add the mustard seeds wait for it to sputter,then add the urid and channa dhall's followed by curry leaf,chillies,fennel seeds and crushed garlic saute on medium flame.

Now add the almost cooked potatoes,mix to combine,toss the red chille powder and turmeric powder saute for 10 minutes.Check for salt.Finally stir in the dried methi leaves.Saute for another minute or two. 

Very tasty dry potato fry is ready to be eaten with some hot rice and sambar or served as aside dish for hot phulka's!

Recipe Courtesy

A very dear Friend :)

Medu Vada

Medu Vada or Ulundhu Vada

Ingredients

Urid whole -2 cups
(Soak for 30 -40 minutes)
Water to grind


Onions-1 minced fine
Cilantro leaves a few
Whole Black Pepper 1/2 tsp- crushed(to your taste)
Green Chille-2 minced
Ginger-1"piece minced
Rice Flour -2 tbs
Salt to taste
Canola Oil to Deep fry the Medu Vadas

Instructions

• Soak the whole Urid for 30-40 minutes and grind by adding very little water.I ground mine in the wet grinder along with the green chille and the minced ginger.
• Chop the onion fine and the cilantro leaves,add it to the batter add salt the crushed pepper and mix well.
• Check for salt.
• Finally add the rice flour and combine.Make small balls,flatten it and deep fry in hot oil.
• Enjoy crispy hot medu vada with some sambar and chutney.

Mango Banana Chia Seed Smoothie

Mango Banana Chia Smoothie




Serves 2


Ingredients

Ripe Mango diced-1 cup
or
Mango pulp-1/2 cup
Milk-3/4 cup (Almond/Coconut/Soy)
Ice cubes-4
Chia seeds-2 tsp
Flax seed-1 tsp
Banana -1/2



Directions


Place all the ingredients in a blender or food processor blend on high speed till creamy and smooth.

Enjoy a refreshing glass of  nutrient packed smoothie!

You can add Stevia or Honey to sweeten it to your liking!

Mango Loaf- Vegan and Nut free

Vegan and Nut free

 Mango Loaf

Ingredients


All purpose Flour - 2 cups
Baking Powder- 2 tsp
Salt- pinch
Sugar-2/3 cup
Vanilla Essence- 1 Tsp
Canola Oil -1/3 cup
Mango Pulp-1.5 Cups
Water - 2 tbs

Directions


To a bowl add the mango pulp,canola oil, vanilla essence whisk for a few minutes.To this add the sugar whisk till it all mixes in.

Add the flour,baking powder and salt.
You can add about 2 tbs of water to combine.

Do not over beat,making sure everything is whisked till you have a smooth batter.

Pour into a greased loaf pan bake at 350 Degree F for about 50 minute till a knife comes out clean.

Enjoy this vegan bread with a touch of  mango !Taste of home!!

Fried Onions Shrimp fry-DRY

Fried Onions Shrimp fry -DRY

Ingredients

Shrimp-Cleaned deveined 1 lb

Deep fried Red onions-1 cup
Curry leaf few sprigs
Cumin powder-1 tsp
Pepper Powder-1 tsp
Crushed Garlic-2-3 pods
Turmeric-1/4 tsp

Salt to taste

Juice of 1/2 lime
Chilli Powder-1/2 tsp or you can use whole red chilli (2 nos)
Oil to fry

Directions

Deep fry onions,keep it aside.I always have some handy thanks to some beautiful people in my life! :)

Clean the shrimp,marinate with turmeric,salt and chilli powder and half salt.

To a non stick pan add about 2-3 tbs oil,add the already fried onions fry for a few minutes,add the curry leaves followed by the spice powders,saute till the masala fries.Add the Shrimp cook for 10 minutes in the spice powder.Finally add the fresh lemon juice ,check for salt add more if desired...stir it for another couple of minutes...you will see it coming together serve with some hot rice or just as an appetizer.

It works both ways...yumm yumm!!  

Oven Roasted Chicken Tandoori Style with Roasted Red Potatoes

Oven Roasted Chicken Tandoori Style with Roasted Red Potatoes


Ingredients

For Tandoori Chicken

Organic Chicken Drumsticks -12 Legs
Juice of 1/2 a Lime
Chilli Powder-1 tsp
Pepper Powder-1 tsp
Cumin Powder-1 tsp
Coriander Powder -1/2 tsp
Kashmiri Chilli Powder-1/2 tsp(Optional)
Olive Oil-2 tbs
Salt to taste


Directions 

Skin the chicken using a paper towel makes  it easy,make about 2-3 slits on the legs, marinate over night or for a few hours with  the above marinade.

Mix the dry ingredients together in a bowl and rub it into the chicken, then mix the lemon juice and 2 tbs of Olive oil rub it in as well.Cling wrap the chicken.Set it in the refrigerator.

Remove from the refrigerator arrange the chicken legs on a baking tray .

Bake at 375 degrees F for approximately 25 minutes on each side.

Total baking times may vary depending on the type of oven you use.

If you don't have an oven no worries there,you can roast the chicken on the stove top using a non stick pan,keep the flame medium.Cook with a tight lid half way through cooking, open the lid let the
chicken cook on open flame.

Remove when fully cooked.



Recipe for the roasted red potatoes

Ingredients

For Roasted Potatoes


8-10 Red Potatoes(Any Kind)
Salt to taste
1 pinch Chilli powder
2 tsp black pepper freshly crushed
11/2 tbs olive oil

Toss the red potatoes with the above ingredients let it stand for 10 minutes,arrange them on the baking tray cut side facing down,roast until tender it takes about 30-40 minutes.

Simple potatoes so tasty and roasted to perfection.Enjoy it!!

I arranged it on a bed of sauteed Spinach.

Chicken Rasam or Country Chicken Soup

Chicken Rasam or Country chicken soup

Ingredients

Chicken bone in 2 pound cut into pieces
 (I use the whole chicken)
Vegetable of your choice
(carrots,green beans,turnips,celery, zucchini) approx 2 cups

Other ingredients 

Onions-1 minced
Tomatoes-1 diced
Garlic pods-8-10 minced
Ginger grated-1"piece
Black Pepper crushed 1 tsp or more 
Cumin Seed powder-1/2 tsp
Coriander powder-1/2 tsp
Fennel seed powder-1/2 tsp
Salt to taste
Turmeric powder 1/4 tsp

1/2 tsp garam masala 
Olive oil
Cilantro leaves-bunch minced fine

Juice of 1 lemon 

32oz organic chicken broth 



Directions

To a pan add 1 tbs olive oil when heated lightly add the onions,ginger,garlic,sauté for a minute followed by  turmeric,fennel and coriander powder stir it for a few minutes add  the tomatoes, garam masala and salt  to taste  to this add the cleaned chicken saute for 5 minutes.
Transfer everything to a stock pan adding the chicken stock add more water according to the consistency you desire.

Add the chopped vegetables,black pepper crushed and cumin powder.Cover cook on medium flame till the chicken is tender and falls apart.

Finally add the chopped Coriander or Cilantro leaves.Squeeze fresh lemon juice give it a stir check for salt and spice level.

Enjoy a warm cup of chicken rasam soup!

Frontega Chicken Sandwich

Frontega Chicken Sandwich

Ingredients


For making the spread

1/4 cup mayonaise
1/4 cup sour cream
1 chipotle in adobo minced (optional)
I used canned  jalapeno pepper diced
  pepper to taste or chili flakes to spice it up
5 fresh basil leaves minced fine

For making the sandwich

Tomatoes 1 sliced
Red onion sliced 6
Fresh Mozzarella cheese slices
2 cups shredded cooked chicken breast
Roll of your choice Focaccia or Italian
Olive Oil


In a small bowl mix the sour cream and mayo add the chili flakes,pepper to taste and the cooked chicken set it aside in the refrigerator till your ready to assemble the panini.

Take the roll  slice it in the middle, brush it with olive oil and heat it in the griddle.

Now add the cheese,smear the chicken marinade followed by onions and lastly add the tomatoes.

Heat till the cheese is melty and gooey....a yummy sandwich with some zuppa toscana makes a wonderful meal.

Lemon bundt cake with a lemony vanilla drizzle

Lemon bundt cake

Ingredients

2 cups sugar
21/2 cups all purpose flour
2 tsp baking powder
4 eggs
1 cup butter unsalted
3 tbls canola oil
1 tsp vanilla essence
1/4  tsp sea salt
Zest of two lemons
Juice of two lemons
1/4 cup or more of milk or half and half


Directions


Preheat oven to 350 degrees,butter and flour a bundt pan.

In a bowl whisk together the butter and sugar,cream till light and fluffy crack in the eggs one at a time add the zest,juice of lemon and the canola oil beat till the eggs gets incorporated.


Now add the flour which has already been whisked with baking powder and salt.

Mix both together at the lowest speed till everything is combined.Add in the milk or half and half beat till light...and combined.

Pour the batter into the bundt pan,bake for 40 minutest until a toothpick comes out clean in the center.

Enjoy this moist lemony bundt!

Tofu and Green Bean Stir Fry

Tofu and Green Bean Stir Fry

Ingredients

Organic Firm Tofu 12oz(340 gms)
String beans  1lb
Cumin seeds few
Grated ginger 1/2 "
Sliced garlic pods 4
Onions 2 sliced
Tomatoes 2 diced
Cumin powder1/2 tsp
Chili Powder1 tsp
Turmeric 1/4 tsp
Salt to taste
 Cilantro leaves for garnish
Oil to fry

In a non stick pan add 3tbs oil fry the ginger and garlic to it add the cumin seeds fry for a few seconds add the sliced firm tofu .Slow roast the tofu till golden brown on both sides,add salt to taste and sprinkle some cumin powder ,keep it aside.
In the same oil add the sliced onions,sauté till transparent add the chili powder,cumin powder and turmeric powder  ,add the tomatoes sauté,now add the chopped bite size green bean,salt to taste.
Cover the pan, cook for 5 minutes till green bean is cooked I like to leave mine crunchy now add the sautéed firm tofu stir it one last time cook for a couple more minutes finally garnish with Cilantro leaves.