Tomato Toor Dal / Lentil Curry.

Tomato Toor Dal is a simple and delicious lentil curry made with Toor dal (split Pigeon peas) adding Tomatoes.The seasoning of Mustard seeds, Cumin seeds, Green chillies, Hing powder and Curry leaves in Coconut oil makes the curry more tasty.Tomato Toor Dal / Lentil Curry goes well with Rice, Chapathi, Phulkas etc.

The following ingredients are needed to prepare Tomato Toor Dal / Lentil Curry.

Ingredients:-

Toor dal (split Pigeon Peas).-1cup
Tomato.                                 -2 medium size
Green chilly.                          -1
Turmeric powder.                  -1/4 tsp
Ghee.                                    -1tsp
Salt.                                       -to taste

For Seasoning:-

Coconut oil.              -1tsp
Mustard seeds.         -1tsp
Cumin seeds /Jeera. -1/2 tsp
Green chillies.            -2
Curry leaves.              -1spring
Hing powder.              -1/2tsp


Instructions:-

Wash and chop Tomatoes into medium pieces and keep aside.

Wash and half slit Green chillies and keep aside.

Wash and pressure cook Toor dal (split Pigeon Peas) along with chopped Tomatoes, 1Green chilly, Turmeric powder,1tsp Ghee and 2 cup of Water for 3 whistles on medium flame.


Method:-

In a cooking vessel add the cooked Toor dal along with cooked Tomato pieces, Green chilly and water.

(Add water according to the consistency you prefer and boil well.)

Add required Salt and boil for 2 minutes on low flame. Mix well and switch off the flame.

Heat Coconut oil in a pan on low flame for seasoning.Splutter Mustard seeds and Cumin seeds and saute well.

Add half slit Green chillies and fry for a second.

Add Curry leaves and saute well.

Add Hing powder.Saute well and switch off the flame.

Add the above seasoning in the lentil curry and close the vessel with a lid.

A tasty, simple and delicious Tomato Toor Dal / Lentil Curry is ready to serve hot with Rice, Chapathi, Phulkas etc.

Brinjal Pepper Masala Gravy / Spicy Eggplant Curry

Brinjal Pepper Masala Gravy is a spicy Eggplant curry goes well with Rice.

The following ingredients are needed to prepare Brinjal Pepper Masala Gravy /Spicy Eggplant Curry.

Ingredients:-

Brinjal / Eggplant. -2
Shallots.                 -12
Tamarind.               - a lemon size size
Salt.                         -to taste

For grinding the Coconut masala Paste:-

Grated Coconut. -1/2 cup
Urad dal.             -1tsp
Chana dal.           -1/2tsp
Tur dal.                -1/2tsp
Red chillies.         - 4
Black Pepper.       -2tsp
Cumin seeds.        -1tsp
Fenugreek seeds.  -1/4tsp
Coriander seeds.   -2tsp
Turmeric powder. -1/4tsp
Tamarind.              - a lemon size.
Coconut oil.           -2tsp for roasting

For Seasoning:-

Coconut oil.        -1tsp
Urad dal.             -1/2 tsp
Mustard Seed.     -1tsp
Dry Red Chillies. -2
Hing powder.       -1/2tsp
Jaggery.                -1tsp grated

Instructions:-

Remove the green part at the top of the Brinjal.Wash and chop the Brinjal into thin 1 inch lengthy pieces and keep aside.

Peel the Shallots. Wash and keep aside.

Heat 1tsp Coconut oil in a pan and roast Urad dal, Chana dal, Toor dal, Red chillies, Black Pepper, Cumin seeds, Coriander seeds, Fenugreek seeds and grated Coconut till golden brown. Allow the roasted ingredients to cool.Add Turmeric Powder and mix with all the roasted ingredients.

Grind all the roasted ingredients together along with Tamarind to a smooth paste. Keep aside the ground Coconut masala paste.

Method:-

1. Heat 2tsp oil in a kadai and splutter Mustard seeds.Add Urad dal and saute well.Add dry Red chillies and saute well.Add Shallots and fry in oil for a minute.

2. Add chopped Brinjal pieces and saute well.

3. Add ground Coconut Masala paste.

4. Add crushed Jaggery and 1/2 cup of water and mix well.

5. Add required Salt and Hing power and mix well

6. Boil for few minutes on low flame till the Brinjal pieces become soft and well cooked. Stir well and switch off the flame.

A tasty and spicy Brinjal Pepper Masala Gravy / Spicy Eggplant Curry is ready to serve with Rice.

BRINJAL PEPPER MASALA GRAVY /SPICY EGGPLANT CURRY -Step By Step Method with Photos.

Method:-

1. Heat 2tsp oil in a kadai and splutter Mustard seeds.Add Urad dal and saute well.Add dry Red chillies and saute well.Add Shallots and fry in oil for a minute

2. Add chopped Brinjal pieces and saute well.

3. Add ground Coconut Masala paste.

4. Add crushed Jaggery and 1/2 cup of water and mix well.

5. Add required Salt and Hing power and mix well.

 6. Boil for few minutes on low flame till the Brinjal pieces become soft and well cooked.Stir well and switch off the flame.

A tasty and spicy Brinjal Pepper Masala Gravy / Spicy Eggplant Curry is ready to serve with Rice.

 

Methi Paratha / Wheat Flour Fenugreek Paratha

Methi Paratha is a healthy and tasty flatbread made with wheat flour adding spices, curd and finely chopped fresh methi leaves (fenugreek leaves). Methi Paratha can be served as a breakfast or as a snack with pickle or with mixed jam or with ketch up.

The following ingredients are needed to prepare Methi Paratha / Wheat flour Fenugreek Paratha.

Ingredients:-

Methi leaves.        -1cup (fresh fenugreek)
Wheat flour.          -2 cup
Chilly powder.      -1tsp
Turmeric powder. -1/4tsp
Ginger paste.        -1tsp
Garlic paste.         -1tsp
Sugar.                   -1tsp
Curd.                    -3tbsp
Ghee.                   -1tbsp
Salt.                     - to taste.

Instructions:-

Seperate Methi leaves from stems.Wash, clean, and finely chop fresh Methi leaves (Fenugreek leaves) and keep aside.

In a mixing bowl add Wheat flour, Red chilly powder, Turmeric powder, Ginger paste, Garlic paste, Sugar, finely chopped Methi leaves, Curd and little Salt. Mix all the ingredients together and knead into a semi soft dough using required Water.

Add 1tbsp Ghee and knead the dough well. Cover the dough and keep aside for 10 minutes.

Divide the dough into equal balls and roll out each balls into rotis using Wheat flour for dusting and rolling.

Heat a non stick tawa and roast each roti using little Oil/ Ghee. Flip the rotis and slightly press and cook till golden colour on both sides.

A tasty Methi Paratha is ready to serve hot with any Pickle or with Mixed Fruit Jam or with Ketchup for breakfast or for lunch or dinner.

Beetroot Upkari / Beetroot Stir Fry

Beetroot Upkari is a simple and delicious stir-fry made with Beetroot.

The following ingredients are needed to prepare Beetroot Upkari / Beetroot Stir Fry.

Ingredients:-

Beetroot.                 -2
Grated Coconut.     -1cup
Red chilly powder. -1tsp
Garlic.                     -3 flakes
Mustard seeds.        -1tsp
Coconut oil.            -3tsp
Salt.                         -to taste

Instructions:-

Peel the outer skin of the Beetroot and wash well. Chop the Beetroot into 1 inch thin lengthy pieces and keep aside.

Peel and chop Garlic lengthwise and keep aside.

Method:-

In a vessel add the chopped Beetroot pieces, 1cup of water and required Salt. Boil and cook the chopped Beetroot pieces till soft and the water gets evaporated.Keep aside.

Heat Coconut oil in a pan and splutter Mustard seeds and saute well.

Add chopped Garlic pieces and fry well till golden colour on low flame.

Add Red chilly powder and fry for a second on low flame.

Add the cooked Beetroot pieces and fry well till all the water from the Beetroot pieces get evaporated.

Add grated Coconut. Mix well and cook for 2 minutes on low flame.

A very tasty and delicious Beetroot Upkari / Beetroot Stir Fry is ready to serve with Rice.

Cabbage Moong Dal Stir Fry

Cabbage Moong Dal Stir Fry is a very tasty and healthy side dish made with shredded Cabbage and split yellow Moong dal (split yellow Green gram).

The following ingredients are needed to prepare Cabbage Moong Dal Stir Fry.

Ingredients:-

Cabbage (shredded).   - 2 cup
Split yellow Moong dal. - 3/4cup
Coconut grated             -1/4cup
Coriander leaves.         - a bunch
Sugar.                           - a pinch
Salt.                              -to taste.


For Seasoning:-

Coconut oil.          -2tsp
Mustard seeds.    -1tsp
Green chillies.      -3
Hing powder.        -1/2tsp
Turmeric powder. -1/4 tsp
Curry leaves.       -1spring


Instructions:-

Wash and soak split yellow Moong dal (split Green gram) in water overnight. Drain water and put the soaked Moong dal in a small vessel without adding water.

Add sufficient water in the cooker and keep the small vessel in the cooker and pressure cook the soaked Moongdal for 1 whistle. Keep aside.

Wash the Cabbage and then chop into narrow strips.Keep aside the shredded Cabbage.

Wash and slit Green Chillies into lengthy halves and keep aside.

Wash and finely chop Coriander leaves and keep aside.


Method:-

Heat oil in a pan on low flame and splutter Mustard seeds.Add split Green chillies and saute well.Add Curry leaves, Hing powder and Turmeric powder. Saute well.

Add the shredded Cabbage and mix with the seasoning.Saute well and cook on low flame till the Cabbage is half cooked.

Add required Salt, a pinch of Sugar and mix well.

Add the cooked split yellow Moong dal and saute well.

Cook for 2 minutes on low flame till the Cabbage and Moong dal is cooked. Stir in between and switch off the flame.

Add grated Coconut and mix well.

Garnish the Cabbage Moong dal stir fry with finely chopped Coriander leaves.

A very tasty and healthy Cabbage Moong Dal Stir Fry is ready to serve as side dish with Rice, Chapathi etc.