Dhaal Fry | Dhaal tadka

Dhaal tadka/Dhaal fry made with moong dhaal is the recipe we are going to see in our today's episode of blogging. this is such a simple recipe and could easily be made within 20 minutes.

This is quite good since it uses ghee for tempering and use of coriander leaves brings a nice flavor. You can use curry leaves too.

Ingredients:

1 cup moong dhal

a pinch of hing

1/4 tsp turmeric powder

3-4 dry red chillies

6 garlic pods, finely chopped/crushed

1 sprig of curry leaves

1 large tomatoe, finely chopped

1 tsbp chopped coriander leaves

2 tbsp ghee

salt to taste

1 tsp mustard seeds

1 tsp urad dhal, split or whole

How to make dhal fry:

Wash moong dhal, keep it soaked in enough water for about 10 minutes.

Add soaked dhal to a pressure cooker.

Add hing, salt, chopped tomatoes, 2 dry red chillies and turmeric powder. Add enough water.

Pressure cook for three whistles. Mash the cooked dhal a little bit with the back of laddle.

To temper, heat a pan with ghee.

Once ghee is warm, add cumin seeds and curry leaves.

Add one red chilli - broken.

Add crushed garlic pods.

Add coriander leaves or curry leaves.

Sautee till garlic turns light brown.

Add tadka to cooked and mashed dhal.

Tada! Awesome dhal tadka is ready.

Serve dhal tadka with roti or rice.

Comments

Chettinad Nattu kozhi varuval / chettinad chicken curry

Varuval means frying in "Tamil", and the word Chettinad comes from southern parts of TamilNadu. Chettinad recipes use extreme amount of spices and are rich in taste and aromatic too! There are wide variety of dishes available like chetinad karakuzhambu (tamrind gravy), ennai kathirikai (spicy brinjal gravy cooked in tamarind paste), chettinad fish fry, chettinad nattu kozhi varuval (country chicken fry) etc., In our today's episode of food blogging, we are gonna see the detailed steps of preparing the spice powder, marinating chicken, and making the varuval. An alert for those who do not prefer spicy food - this dish is quite spicy, at the same time it's tasty that you cannot resist yourself from having it. Try it out and share your valuabe opinion. Ingredients: 400 gms of chicken pieces 3 tsp cooking oil 10-11 shallots, finely chopped 1 tsp ginger-garlic paste 2 medium sized tomatoes, finely chopped 2 tsp coriander seeds 1 tsp of blac

Banana walnut cake in microwave

Banana walnut cake is quite good as the banana fruit gets along well with the walnut. I have tried banana nut cake using the conventional oven as it is how any cake is baked. Today, I'm gonna share with you the recipe for baking banana walnut cake using a microwave. It just takes 5 minutes in the microwave to bake the cake. No need to wait for 30-40 minutes for baking the cake. This can be made as an evening snack for your kids after school. I'm sure they would love to have it.Walnuts are rich in omega 3 fatty acids that helps in brain development. Ingredients: 1 cup all purpose flour /maida 1/4 tsp salt 1 tsp baking soda 1 tsp vanilla essence 1/2 cup walnuts 1 ripe banana 1 tsp nutmeg powder (optional) 1/2 cup butter, at room temperature 2 eggs, at room temperature 1/2 cup vegetable oil How to make banana walnut cake in microwave: 1. In a bowl, sift together a cup of all purpose flour, salt and baking soda. Dry ingredients are ready. 2. In another bo

Cauliflower fry without oil

Cauliflower pakoda is a crispy evening tea time snack. It is also one of those popular street foods in chennai. Also in bakery shops, they sell cauliflower pakodas freshly made every evening in front of our eyes. On a lazy day, we shall buy these pakodas and have it as a side dish for our lunch/dinner. I am sharing a recipe of cauliflower pakoda without deep fry in oil, using an oven. Ingredients: 250 gms of cauliflower florets 1/2 tsp salt 1/2 tsp turmeric powder 1 tsp chilli powder 1/2 tsp garam masala powder 1 tbsp corn flour 1/2 tsp all purpose flower/maida 1/2 tbsp rice flour 1 tbsp chopped coriander leaves/cilantro (optional) 2 tbsp oil 1 tsp ginger garlic paste 1 tsp black pepper powder (optional) Steps: 1. Preheat the oven to 350 F. 2. Cut the cauliflower florets in medium pieces, not too small (they get burnt) and not too big (would not be crispy). 3. In a plate, mix together all the ingredients mentioned above. Sprinkle some water and mix well. I

Chicken Kuzhambu / Chicken gravy

Chicken kuzhambu and soft idlies are our typical sunday morning breakfast aka brunch, which we like a lot during childhood days. We wait all week long to have this yummy breakfast as we do not have the time to cook chicken gravy for breakfast on busy weekdays. This chicken recipe is quite easy as compared to other varieties pepper chicken , chettinad chicken , chicken in yogurt sauce , Indian style chicken kabob, chicken tenders , chicken keema, chicken salna , chicken teriyaki , chicken stir fry . I like the taste of this chicken curry for idlies especially. The raw onions and garlic are blended with raw black pepper corns and then added to a sauteed onion, ginger-garlic,tomatoes to have a nice blend of spices and some garam masala like fennel seeds, bay leaf, cloves and cinnamon. Then i let it pressure cook for 2 whistles and simmer down till it releases all of the oil from the chicken pieces. Yummy! Do try this recipe and share your food pictures and valuable feedbac

Stuffed Mirchi Bajji

Stuffed mirchi bajji is a spicy evening snack which you can enjoy especially on rainy days. The stuffing is made out of potatoes and carrots with few other spice powders like coriander powder, turmeric, ginger, green chilli, chopped coriander leaves and chopped onions. The mirchi or cubanelle pepper is slit and deseeded to allow room for the stuffing. The stuffed pepper is then dipped in a batter of corn flour, rice flour and besan/chick pea flour and deep fried in oil. The stuffed mirchi bajii goes well with chutney or ketchup or even mint chutney. Ingredients: 2 potatoes 1 carrot 1 medium sized onion, finely chopped 1/2 tsp ginger pieces 1 green chilli, finely chopped 1 tbsp chopped coriander leaves salt to taste 1/2 tsp cumin powder 1/4 tsp turmeric powder 1/2 tsp coriander powder 6-7 cubanelle peppers oil for deep frying For the batter: a pinch of turmeric powder 1/4 tsp of orange food color 1/2 cup besan flour / bengal gram flour or chick pea flour 1/

Palkova / Thirattupaal/ Sweet Khoya

Homemade sweets are always special as you have control over the sweetness ( well, i agree you cannot compromise on the sugar added to a sweet recipe) however we can assure brown sugar or jaggery could be substituted wherever possible and free of food colors and any other preservatives. In today's recipe, i'm going to share about a simple two-ingredient recipe which uses cow's milk - its palkova aka thirattupaal (sweet khoya). The process is quite cumbersome, however with a heavy bottomed non-stick pan, you can skip stirring quite often and sit back and watch while it gets simmered without being burnt. Choose the right vessel for this dish and you would be rest assured a hassle free recipe. Let's get into recipe and the steps. You can use full cream milk or buffalo's milk instead of cow's milk. Cow's milk gives the best of taste you can ever get! Happy ready and hope you try out this recipe at your home and share your valuable feedback. Ingredients

Jeera Roti

Roti a.k.a chapati is a staple food for most the people from Northern parts of India. It is made out of wheat flour and sometimes maida or all purpose flour. In recent times, the trend is to use multiple grains grounded together for making roti due to beneficial factors of the various grains. Here I have detailed the steps on making a Jeera/Cumin roti. Let's see the ingredients list needed, Ingredients: 1 cup wheat flour 1 cup maida/all purpose flour 1/4 butter 1 tsp salt 1/2 cup water 1 tsp cumin/jeera seeds 1/4 cup warm milk Steps: 1. Sieve together wheat flour, maida and salt. 2. Add butter to the flour and mix well. 3. Meanwhile, boil 1/2 cup water and add cumin seeds to it. 4. Pour the boiling water onto the flour, add warm milk and let it stand for 5 minutes. Do not mix at this point in time. 5. After 5 minutes, mix the flour dough very well. Knead them well for 7-8 minutes. Cover it with a wet cloth and set it aside for at least 15 minutes. Now the d

Pineapple Kulfi

Kulif are a favorite dessert not only for kids but for grown-ups too! We grew up in a community where the kulfi wala comes to our area on a regular basis during summer holidays. Kids would jump and go to get kulfi. Just remembering those memories while sharing the recipe of home made Pineapple kulfi :) Ingredients: 3 cups of full fat milk 1 tsp cardamom powder or 2 cardamom pods 2 tbsp chopped or crushed almonds few saffron strands 2 tsp rice flour (optional) mixed with 2 tbsp of milk 1.5 cups of sugar 1 cup of pineapple chunks How to prepare pineapple kulfi: 1. Heat a heavy bottomed vessel with 3 cups of full fat milk. 2. Add few saffron strands and bring it to boil. 3.Then simmer down till the milk quantity becomes half. 4.Meanwhile prepare the rice flour mixture by adding it to cold milk. 5. Whisk together well. 6. Add few almonds along with cardamom pods to a food processor or mixer and ground it to a coarse powder. 7. Now, add sugar

How to make Sukku Kaapi Powder

Sukku Coffee powder is one of the healthy beverages we have in Southern parts of India. It is a natural remedy for cold, cough, indigestion problems and many more. In this version of sukku kaapi/coffee powder i have added more of coriander seeds to suit my taste. But in actual recipe it's used in less amounts than that is mentioned in this blog. Let's quickly see the ingredients for sukku kaapi powder 50 gms of dry ginger aka sukku (in Tamil) 1 tsp of black pepper corns 1 tsp of cumin seeds 3 tbsp of coriander seeds How to make sukku kappi powder : Dry roast all the ingredients on medium flame until it turns aromatic. Let it cool down to room temperature. Firstly, take dry ginger and pulse it to coarse powder. Then all the remaining ingredients and grind it to a almost smooth powder. This is the consistency, we cannot get 100% smooth powder using a mixer jar. Though we get can get it using a flour mill, if you are dealing with large quantities. Tada! Sukku Kaapi powder is ready

Mango Sabudana Pudding | Mango Sago Pudding

It's almost the end of mango season and here I have got a chance to get the few mangoes and made a pudding using sabudana and it turned out delicious, yet healthy too! Here I'm to share the simple recipe. Ingredients: 1 cup of boiled milk 2 cups of water a pinch of salt 3/4 cup of sabudana 1 ripe mango 1 tbsp tutti fruity/dry fruits Rose syrup (optional) for topping1 How to make mango sago/sabudana pudding: Boil 2 cups of water. Add a pinch of salt and then sabudana/sago. Switch off the flame. Cover it and let it rest for about 2 hours or until sago has cooked completely. Transfer a glass of milk to a mixer or blender. Add chopped mangoes. Blend till smooth. After two hours, sago has absorbed enough water and cooked well. Drain water completely. Transfer it to a tall serving glass. Add blended mango milk till 3/4 of the glass. Top it with some more cooked sago/sabudana. Finally top it with tutty fruity or cherries or any dry fruits available. Voila! yummy dessert is ready.

ShobisKitchen

Search This Blog

Chocolate dipped strawberries