Moong Dal Subzi

Its 5th dayof Navaratri, and me and family are enjoying first time golu. Daily Neiveidyams are done. Also, I should decide what side dish for chapati. Yes, I chose Green Moong dal, which can be used for sundal as well as subzi.

Moong dal Subzi


Ingredients:

Green Moong Dal- 1 cup
Onion- 1 Chopped Finely
Tomato- 1 Big or 2 Small Chopped Finely
Ginger- 1 tsp
Turmeric- 1 tsp
Chilli Powder- 1 tsp
Coriander powder - tsp
Garam Masala - A pinch
Kasoori Methi- 1/2 tsp
Jeera Seeds- 1tsp
Oil and Salt.

Coriander leaves

Method:

1) Soak Green Moong Dal for 12 hours . Then, pressure cook it for about 3 Whistles.
2) In a Kadai, Put oil, Jeera,Onion and Ginger. Fry for about 5 minutes.Then add tomatoes and fry till the oil comes out. The onion-tomato mixture should be mushy.
3)Then pour cooked Moong Dal and put all the powders ( Turmeric, Coriander and Chilli Powder) and salt. Fry for about 8 minutes.
4) Pour little bit of water if you want it as gravy.

Garnish with coriander.

For Sundal:

Ingredients:

Green Moong dal - 1/4 cup
Mustard - 1 tsp
Urad Dal - 1/2 tsp
Green chillies - 1 slit
curry leaves
Salt and Asafoetida.

Method:
1) In a kadai with oil, PUt the mustard and wait till it splutters.
2) Add Urad dal,green chillies and curry leaves. Add cooked green Moong dal ,salt and asafoetida.


Green Moong Dal sundal is ready

Ayurvedic Dal Tadka with Tandoori Nan

Hurray...After a long time, I am posting recipes in my blog. This might be the repeated statement, but still, its quite long. Eventhough, I try new recipes quite often, I am not able to post it on my blog. 1) Camera is not working properly 2) lack of interest because of Camera 3) its only Camera. Atleast we must have some inspiration to continue the blog. Now, No excuses, as i have got new batteries which will come for atleast a week or two provided , I maintain it properly. Now coming back to the recipe.

Making tandoori Nan is my dream. Eventhough I dont have any oven, I tried looking for Nan without the use of Oven. With the help of other blogs, I tried using with my cooker, but got tired, as I dint get it. So, I just did like Phulka/Roti. To be frank, it came out soft and just like Nan. So , New users who wants to try Tandoori Nan at home, can use this procedure. Its simple and tasty.

For Nan:

Maida - 2 cups
Yogurt/Curd- 1 cup
Milk - 1cup
Baking powder - A pinch
Oil , Salt and small quantity of water( Water is just optional)

Method:

1) In a basin, Mix all the contents above (Without water) and make a dough. Try not to use water.

If you feel the dough is lacking some water , you can substitute with Milk or oil.
Put this dough mixture in wet cloth, keep it aside for about 1 hour or so.




Dal Tadka:-

Moong dal/Paitham Parupu - 1/2 cup
Toor Dal/Tuvaram Parupu- 1/2 cup
Jeera Powder - 1tsp
Coriander Powder - 1tsp
Tomato- 1 Big or 2 Small Chopped finely
Salt

Tempering/Tadka:-

Mustard- 1tsp
Jeera - 1 tsp
Long Red Chiilies - 1 or 2( according to ur chilli taste)
Hing
Ghee


Method:

1) Keep the Dal in cooker for about 3 whistles.
2) After the pressure is released, add the tomatoe,salts and cook for about 5-10 minutes
3) While doing so, Take a small Kadai , pour Ghee , Add Mustard,Jeera and wait till it splutters. Then add, Long Red Chillies and Hing.And pour over the Dal.

You can garnish with coriander and curry leaves.

You may have doubts asking how this is Ayurvedic. Anything you cook with Ghee is consider Ayurvedic provided you take it in limited quantity and exercises are regular.

How do you like your Bhindi?

Its sooper roasted, aromated Bhindi or Vendakai(in Tamizh) curry. Smells good...Its sure a favorite for my going-to-be- two year's daughter. Its on of my Mom-licious recipe and also my favorably too.

Normally, in North India, they make Bhindi/Vendaikai with Masala and South, its direct opposite. Mostly its without onions( as per my knowledge). I admire both and do them at home too. The best of all I like is the simple roasted Vendaikai. It sure goes with little-spicy Morkuzhambu/Kadi or even with sambar too.Here is the one with simple Mysore rasam.

Recipe of Bhindi:

Ingredients:

Vendaikai/Bhindi- 1/2 kg
Turmeric- 1spn
Chilli- 1/2 spn
Curd- 6 spn
Curry leaves
Mustard- 1spn
Oil and salt

Method:

1) Just the night before, wash the bhindis/vendaikai and spread over a cloth.After 1/2 hour or so, you can chop it finely or the next day morning too. (whenever you get free time)
2) In a kadai with 2 tsp of oil, put the mustard and wait till it splutters.After that , put the Bhindi/Vendaikai.Let it fry for 5 minutes.
3) Put the 6 spn of Curd and mix it well and cook it for about 5 mintues. After that, it will automatically leave some oil and water to cook by itself. Maintain your flame in minimum.After 10 minutes or so, add turmeric, chillipowder and salt.(Dont add salt before hand which will make Bhindi soggy).Fry for about 10 minutes.
4) After a while, its necessary to add some more oil and make sure you are there to monitor it or just leave it in minimum flame.
5) Yes, by this time, your sooper roasted Bhindi/Vendaikai is ready to eat.

Garnish with curry leaves or if you like, you can put the curry leaves while doing the tempering.

Pic will follow soon...

Cabbage Carrot Curry - Simple Side Dish

I have been strictly following two subzis in the morning for his lunch. One will be freshly made and other will be the leftover of yesterday. Yesterday, I happened to see Cabbage in the market for just Rs.6. Got a small one and shredded nicely.Also, I shredded some carrots too. Usually, either in Mom's or MIL's House, they make cabbage curry with peas and coconut-greenchillies grinded. Its a very good combo and tastes wonderful.

Already, cabbage is gas oriented, and what if to add more peas which is also gassy gassy. So, I thought of trying it with Carrot which is more healthy. Usually, I cook cabbage out in the kadai but nowadays, I do it in cooker.( which is not advisable). I will try to change it soon.This cabbage-carrot combo is also delicious and goes with chapati and rice too.

So, in goes Cabbage-carrot curry with Gobi Masala in the dabba along with Chapati.

Ingredients:

Cabbage- 3 cups (Shredded nicely)
Carrot- 2 cups
Coconut- 1/2 cup
Green chillies - 2 -3
Salt and oil


Tempering:
Mustard - 1spn
Urad dal - 1spn
Curry leaves
Asafoetida - 1 tsp

Method:

1) You can either cook cabbage outside in kadai or cooker and strain the water.Keep shredded carrots ready.
2) In a mixie, grind Coconut-Green chillies (coarsely) and keep it ready.
3) In a kadai with oil, Put the mustard and wait till it splutter. Add urad dal, curry leaves and Asafoetida. After few seconds, add the cooked cabbage and carrot. Let it fry for 5-8 mts. Then add the grinded stuff.And fry for 5 minutes in high flame and switch it off.

Ta...Da ..Cabbage- Carrot Curry is ready.

P.S: If you like eating raw cabbage, then no need to cook cabbage at all. I prefer eating cooked cabbage and raw carrot. Sure a good combination.