Tuesday, October 30, 2007

Hyderabadi Khatti Daal( Daal curry)

"khatti daal" the dish loved by most hyderabadis. Umm it tastes great!Khatti daal and tala-hua Goshth(fried meat)for lunch is just irresistible.The tadaka which we put in khatti daal gives a awesome aroma to the daal,making it more tempting.

2 cups tuwar daal(yellow lentil).
2 tsp red chilli powder.
1 tsp tumeric powder.
6-7 green chillies
2 tsp`Ginger garlic paste.
2 large tomatoes.
curry leaves
chopped Corainder leaves
tamarind pulp 2tsp (or more according to taste)
For tadaka:
Dried red chillies 4
mustard seeds 1tsp
methi seeds(dried fenugreek seeds) 1/4tsp
kalongi seeds 1 tsp
Cumin seeds 2 tsp
whole garlic cloves 2
oil 2 tbspoon.

Put daal, redchilli powder,turmeric powder,ginger garlic paste,
cut tomatoes,green chillies, coriander and enough water to pressure cook it for up to 5 to 6 whistles.Remove from fire and blend it.
Add tamarind pulp, coriander leaves,curry leaves and water ;cook for another 10 15 minutes.
Heat oil in kadai add garlic cloves,dried red chillies,mustard seeds,cumin seeds, kalongi seeds, methi seeds.Put this tadaka in the dal and cover the dal with the lid.Ahah!the exotic aroma of daal can be smelled.

Different types of khatti dal

Kairi ki khatti daal: we can also use raw mango,instead of tamarind pulp in which u need to add chopped raw mangoes to the dal before its being pressure cook.(one medium sized raw mango,its should NOT be sweet).

Kacchi Imli di daal:( Raw green tamarind daal). To make this daal we need to substitute tamarind with raw tamarind pulp. The raw green tamarind must be boiled for sometime to make them soft and then sieve the pulp.Use this pulp instead of tamarind paste, the remaining procedure for kachii imli ki daal is same.

Nimboo ki daal(lemon daal) this is the easiest daal according to me, just use lemon juice instead of tamarind pulp.
And here is the fried meat(tala-hua Goshth) which I made;my husband loves this combination of khatti daal and fried meat.(I will post its recipe sometime later).

Thursday, October 25, 2007

Hyderabadi Bagare Baigan(brinjal curry)

Bagare baigan is a typical Hyderabadi dish which goes along with briyani.
Its full of spice and tastes best on the second day of its preparation,so i decided to make it today,for the party which i have tomorrow.

Brinjal - 1 pound
Cumin seeds - 1 tsp
mustard seeds- 1 tsp
kalongi seeds 1 tsp
cumin powder - 1 tbsp
Corainder powder - 2 tbs
Turmeric powder - 1/2 tsp
Red chilli powder 2 tbsp
Ginger Garlic paste - 1 tbsp
Green Chilli - 2 to 3 chopped
Coriander leaves
curry leaves
tamarind pulp 2 tbsp
Oil - 4-5 tbsp
Grounded Masala:
Coconut powder - 2 tbs
Groundnut powder - 2 tbs
Sesame seeds - 3 tbs
onion 2 medium sized.

step1: Wash and slit brinjals(make 2 diagonal slits on each)put little oil in a
pan add few cumin seeds,few mustard seeds,curry leaves and slit brinjals.
Cover the lid and let it fry for sometime.Remove from fire and keep it
Step2: Lightly fry(without oil) grated coconut,groundnuts,sesame seeds.
Cut the onions and slightly fry(without oil)them for few minutes..
Mix grated coconut,groundnut,sesame seeds,kalongi seeds and onions.Grind
it to make a fine paste.(u may add little water to make grinding easy).
Mix redchilli powder,tumeric powder,gingergarlic paste in this Masala

Step 3: heat oil in a vessel add cumin seeds, mustard seeds,curry leaves,when they
begin to sputter add grounded masala paste,and saute it for some time.
Add tamarind pulp, salt and put two glasses of water ;add semi
fried brinjals add Corainder powder,cumin powder,slit green chillies
let it cook for abt 20 mins,.
Remove it from flame when u see the oil settling on top.

Spicy tasty bagare baigan is ready.Its a little time consuming procedure
but u can store it for a week. AND.. u can substitute brinjals with tomatoes to make "bagare tamata" or with thick green chillies to make "mirchi ka salan".Both bagare tamata and mirch ka salan goes well with briyani.

IDLI (steamed rice cake)

I decided to make idlis today,and they turned out to be really soft and fluffy.i feel its the most healthiest food for breakfast.My recipe for idlis goes like this!

1 cup urad dal(split black lentil)
2 3/4 cups idli rava(cream of rice)
1 tbsp yogurt

soak urad dal for 3-4 hrs.Drain the extra water,grind it well with medium tight consistency.Now add the idli rava to the batter.mix well add yogurt and cover it tightly.Wrap a thick cloth around the vessel and keep it in the warmest place of your kitchen.(I placed it in oven)Allow it to ferment for whole night.
The next morning the batter will be double its volume ;if its fermented properly.
Add salt mix well, consistency should be thick and smooth.
Grease the idli plates of idlistand and pour in the batter.Steam it in pressure cooker or steamer.(i used pressure cooker,10 minutes on high flame and 6 minutes on medium flame).
Remove it and serve hot with chutney and sambhar!
Tips for soft cotton like idlis
1) If u add salt before fermentation make it a point to note its not iodized.
iodized salt and chlorinated water interfere with fermentation.
2) u can also add 1 tsp dry yeast for it to ferment well.
3) Adding few grains of soaked fenugreek seeds while grinding will help idlis come soft.

Wednesday, October 24, 2007

Leek and Potato soup

Leek and potato soup is great for winter; especially after a vigorous walk.
Its simple and very quick to make.

2 tsp olive oil
2 leeks finely chopped
one large potato (cut into cubes)
1 small onion chopped
1 tsp lemon juice/vinegar
2 medium sized potatoes
fresh finely chopped garlic
chicken or vegetable stock
Salt and black pepper powder for taste

heat oil in a pan,add onion,ginger,potatoes,saute it well. add chopped leek and again saute it for 2-3 minutes.Add stock u have(I added the cubes of maggi chicken stock)let it cook for 10 minutes on medium flame, lastly add black pepper powder and dash of lemon juice

Tuesday, October 23, 2007

Masala baigan (Spicy brinjal)

Brinjals were first cultivated in southern and eastern Asia.Its called "eggplant" in US,Australia and Canada.As a native plant,it is widely used in the SouthIndian cuisine,(sambhar, chutney, curries and achaar).Owing to its versatile nature and wide use in both everyday and festive South Indian food, it is often described (under the name brinjal) as the 'King of Vegetables' in South India.
So here is my recipe of " king of vegetables" i have added some spice to make the king taste great!:)


1 pound brinjals
2 tbsp cooking oil
1 tsp ginger garlic paste
1 medium sized onion
2 tsp redchilli powder
1/2 tsp turmeric powder
2 tsp cumin powder
1 tsp coriander powder
2 tsp chole Masala
Salt to taste.

Cut the brinjals into small pieces.
Heat oil in a vessel add chopped onions,one chopped greenchilli,ginger garlic paste,redchilli powder,tumeric powder,brinjals,salt,cumin powder, coriander powder and chole masala.Mix well and saute it for sometime.
put one glass of water and let it cook until the bringals are soft.
Serve it with hot phulkhas(chapatis)

Mash ki Daal (Urad daal) ( split black lentil)

I can see beautiful colors of fall through my window. The cool greenery I used to see is getting turned into brilliant fiery yellow.It can be said as natures grandest color display.I enjoy the beautiful colors of fall;maple turning bright red, Gingko turning bright yellow..
Leaves,are nature's food factories. Leaves are green because of the pigment, chlorophyll,which helps in the synthesis of plant food(glucose) in the presence of light.As summer ends and the days get shorter and shorter, the trees shut their food factories and try to use the stored glucose, the green chlorophyll from the leaves gradually dwindles and the other pigments present in leaves show up giving them different color... and a beautiful sight to us.....
well I read about the change of color of leaves and shared with u all.And ofcourse I am not going to shut my " food production" and so here is the recipe of " Mash ki Daal" (my mom used to make specially in winter).
Its damn easy and can be prepared in very very less time.

  • mash Daal(black lentil) one cup
  • chopped green chillies
  • 2-3 dried red chilies
  • one small onion
  • salt to taste
  • 1 tsp black pepper powder(optional )
  • 2 tsp ghee or butter(optional)
  • fresh mint leaves
  • 2 tsp cooking oil
  • fried onions.
boil the daal so that it is soft to eat.check it while it is being boiled,so that it is not too soft.it will be boiled in lesser time if its soaked for an hour or two.(u can also put daal in pressure cooker if u have time constraints).
heat oil in a vessel, fry finely cut onion add chopped green chillies, chopped red chilly boiled daal, salt, pepper powder mix well and saute for some time.
lower the flame add ghee; finally garnish with fresh mint leaves and fried onions(fresh home fried onions are best,but i used the readymade fried onions that i bought from the Indian grocery)it can be served with paratha.
u can skip ghee, black pepper if u want it to be light and less spicy

I served it with ambada achar(amranthas curry) which i prepared before.

Wednesday, October 17, 2007

khadi daal

I decided to post the recipe of the " khadi daal" for my bachelor friends who are away from home for work and just started cooking , to survive :) its simple and can be cooked in few minutes.
It can be made from both " masoor daal "(orange lentil) or moong daal" it goes well with chapathi or rice

1 Cup masoor daal
1 small onion
1 tbsp cooking oil
3/4 tsp red chilli powder
1/4 tsp tumeric powder
1/2 tsp ginger and garlic paste
2 red chillies
fresh coriander(optional)
curry leaves
1 cup water.

wash daal and keep it soaked in water. Chop onions and green chillies take a bowl and heat oil and then put chopped onions, green chillies saute till onions are translucent ,reduce the flame add ginger and garlic paste , redchilli powder , tumeric powder, daal(drain it) curry leaves and saute it for 2 minutes add water cover the lid let it cook for sometime. when you see steam coming out of it lid , remove lid add chopped coriander and let it cook on low on flame.
it will cooked in very less time and its easy to cook after a hectic day in office.

Thursday, October 4, 2007

Mash key dahi baday

This being the month of holy Ramazan i decided to post the most common dish cooked for iftar time.. ..Dahi bada. Dahi bada's are good for snack time partying, made both with besan (chick pea flour )and mash dal. My mom used to cook delicious dahi bada's , the first thing i asked myself after making this snack 'do they taste the one, like my mom made"?.. and i was happy as they very much like my moms ....here goes the recipe .

  • 2 cups mash dal
  • few green chillies
  • salt
  • oil for deep frying
  • curd
  • red chilli powder
Soak mash dal for atleast 4 - 5 hrs. grind it into a fine paste , u can add few green chillies while grinding it. add salt and keep it aside.... batter for bada's is ready...i like the color of batter.

take enough oil in a pan for deep frying ,with a spoon put small amount of mash dal paste and deep fry it. remove them and put it in a bowl filled with cold water.(this makes them soft and reduces the excess oil too.)keep it in water for few minutes then press them with hands to remove the excess water and put it on the serving dish.
Put curd on top of it.(dont forget to add salt to curd) and finally sprinkle it with red chili powder.

Tuesday, October 2, 2007

Spicy Kheema

Spicy kheema, a dish loved by most non veggies and its yummy with parathas.
I decided to post the recipe of kheema as my first blog post; as its easy and loved everyone.

  • 1 LB Kheema ( minced meat , it can be beef or lamb)
  • 2-tbsp of oil
  • 1 big onion
  • 2 big chopped tomatoes
  • 1 big potato(cut into cubes)
  • half a cup green peas(optional)
  • 1 tsp ginger n garlic paste
  • 2 tsp red chilli powder
  • 1/2 tsp tumeric powder
  • 1 tsp garam masala powder
  • salt to taste
  • fresh mint leaves
  • fresh cilantro
  • few green chilles
we need to wash kheema thoroughly for the smell and excess fat to go. The best way to wash kheema is to add cut onions in the vessel with kheema and water while washing. if u r very particular abt the smell a drop or two of lemon juice added to the kheema will also do good.Keep the washed kheema in a sieve, so all the water is drained.

Take oil in vessel add chopped onions, one chopped green chilli and saute it for a few minutes. Add all the ingredients except the mint, cilantro and kheema. Saute these well, cover the lid for a few minutes and let all the ingredients mix well , then add kheema add half cup of water,cover the lid and let it cook for some more time. Then add fresh cilantro, mint leaves and a chopped green chilly and let it simmer for some more time, cook till all the water has dried.

Garnish with mint leaves, cilantro and serve with hot parathas. I am sure it would be loved by