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Wednesday, April 11, 2012

Tasty Lentil Soup




1/2 cup of lentil
1 cup chopped tomato
1/4 cup of chopped red pepper
1 tablespoon of ginger
1 tablespoon of green chili or according to taste
1 teaspoon of coriander powder
1 teaspoon of celery salt
1 tablespoon of lemon juice
3 tablespoon of oil
Enough water for preparation

Heat a pan on medium heat add oil and saute the tomato.  When the oil separates from the tomato add the red pepper, green chili and ginger saute for about 30 seconds, add coriander powder and celery salt, saute for about a minute add lentil and 2 cups of water and cook until the lentil is soft add the lemon juice.  Turn the heat off.  Takes about 25 minutes.  Serve with rice or chapati.  Serves 2.

Lentil and celery really go well together.  Lentil take a lot less time to cook than other dals.  Lentils are tasty and nutritious.  This vegan lentil soup can be served for lunch or dinner. 

Kesari



1 cup of cream of wheat
1 3/4 cups of water
1 cup sugar
1/4 cup of ghee or clarified butter
2 tablespoon raisin
1/4 cup raw cashew nuts
a pin of food coloring
a few saffron strings
1/4 teaspoon of ground nutmeg or ground cardamon

Add about 1 teaspoon of clarified butter to the cream of wheat and microwave it for 45 secs.
Roast the cashew until brown and keep it aside.
Take water in a pan and heat it on medium heat when it comes to a boil add the  color and saffron after a few seconds add cream of wheat slowly till it all dissolves, add sugar, when the sugar dissolves add the clarified butter, stir add raisin, cashew, when kesari is done when it pulls away from the side of the pan and starts form a ball.  Add ground nutmeg powder or cardamon and turn the heat of.  Serve as dessert.  Serves 4.

I am not sure where this dish originated from.  It is found all over India.  Versions of this is also served in the middle east.  Serve for dessert with fresh cut fruits.

Tuesday, April 10, 2012

Sambar with freshly ground Coconut and Spices - Aracha vitta



1 cup of any squash (zucchini, acorn, butternut, chayote, radish, carrot, yam will work well)
1/2 cup of Toor dal
1/2 teaspoon of turmeric or haldi powder
1 1/2 tablespoon of tamarind concentrate can substitute with lemon juice
1/4 teaspoon of asafoetida
1/2 teaspoon of salt or to taste

For roasting and grinding:
1/4 cup of fresh coconut can substitute with dry coconut
1/2 teaspoon oil
2 tablespoon of whole coriander or dhania seeds
1 1/2 teaspoon of channa dal
1/2 teaspoon of fenugreek or methi seeds
a few red chilies according to taste

For seasoning:
1 tablespoon of oil
1/2 teaspoon of mustard seeds
1 teaspoon of urad dal
1 1/2 teaspoon of channa dal
1/4 teaspoon of fenugreek seeds
A few dry red chili or according to taste
Enough water for preparation

Roast the coriander, channa dal, fenugreek seeds and red chili in a little oil, until brown and an aroma is given out.  Set aside to cool.  When it is at room temperature grind the roasted ingredients with a little water and the  coconut.

Heat a pan with 2 cups of water on medium heat add the toor dal and cook for 20 minutes.
Add the vegetables and tamarind cook for an additional 10 minutes or until the dal and vegetables are cooked.

Add turmeric powder, asafoetida, salt and the freshly ground spices to the dal and vegetables cook for five minutes.  Turn the heat off and season.

Season:  Heat a little oil, when hot add channa dal and urad dal, when the dals are brown add fenugreek seeds, dry red chili  and mustard seeds.  When mustard seeds crackle add the seasoning to sambar.

Hint: for oil use Indian sesame oil, ghee.  Serves 4

Sambar with freshly ground coconut and spices or "arachuvitta sambar" as it is know in Tamil or Malayalam has almost become a delicacy these days.  Somehow having to grind something is extra work specially when you have sambar powder readily available.  "Sambar with freshly ground coconut and spices" has been regaled to special days or occasions.  However, if you don't want to compromise on the taste "archavitta sambar" is the way to go.

Chapati made with fresh fenugreek leaves - Methi roti


click on arrow to watch video:

1/2 cup fresh fenugreek or methi leaves can substitute with forzen or dry leaves
1 tablespoon of chopped ginger
1 tablespoon of chopped green chili or according to taste
2 cups whole wheat flour or atta
1/2 cup chick pea flour or besan
1/2 teaspoon of turmeric or haldi  powder
1 teaspoon of cumin or jeera powder
2 teaspoon of coriander or dhania powder
1/2 teaspoon of salt
1 tablespoon of oil
3/4 cup of water or as needed

To the whole wheat flour add chick pea flour, turmeric, cumin powder, coriander powder, salt, oil, ginger, green chilies  mix then add the fenugreek leaves add enough water to make a soft dough.  Let the dough rest covered for 20 to 30 minutes.

Divide the dough into equal parts, you should get 12 to 14 rolls.

With the help of some flour roll them into flat round shape like a small pizza or chapati.

Heat a griddle put the chapati on the griddle and let it cook, when bubbles start appearing with a spatula turn the chapati over to the other side and let it cook on the other side.  When both sides are cooked apply about 1/2 teaspoon of  ghee or clarified butter on both sides and remove from griddle.

Fenugreek always add this wonderful flavor to any dish even if it is used in small amounts.  There is nothing more divine that methi chapati with yogurt on on a hot summer day.