Chana Dal with coconut ground masala

 

Yeah , this is one more of those “Maa ke hath ka khana” vali recipe :P One more hand written recipes notes jotted down while Mom on other side on Phone, One the upper side of page is – Chanyachi Dal and second part if os Solkadi :D

In Marathi - Chanyachi Dal – Its a simple Chana Dal with Coconut ground garam masala gravy. I normally  prefer Dals with some ground masala, they taste elegant and royal in their own sense. This is one of those recipes which sounds simple but has some ground work, but the end result is profoundly the best.

 

You Need:

• Bengal Gram – chana Dal: One Measure
• Water to cook the dal: 2 ½ Measure
• Asafetida: Pinch for tempering
• Curry Leaves: 2-3 for tempering
• Turmeric powder: 1/2 tsp
• Jaggery + Tamarind Pulp: 2-3 tbsp
• Oil: Tempering base
• Salt to taste

Grind to Paste:

• Grated coconut: less than 1/4 of whole
• Cumin Seeds: 1tbsp
• Coriander seeds: 2-3 tsp
• Cloves: 1-2
• Cinnamon stick: for taste
• Red Chilies: 5-6 in numbers

You DO:

1. Soak the Chana Dal for half an hour to two hours at stretch.
2. Cook the Dal in Pressure Cooker with the mentioned measure of water for about 3-4 whistles.
3. By the time the Dal is cooked, you can make the required ground paste of masala.
4. Roast the ingredients mentioned under Grind to paste. After roasting for 2 to 4 mins, grind the ingredients to powder.
5. Mix the tamarind and jaggery pulp and again grind to make a fine paste.
6. Once the chana Dal is cooked, remove from Pressure cooker when it cools off, smash the dal a bit.
7. Heat Oil in Kadai,Mix the tempering stuffs.
8. Pour the cooked Dal in Kadai, add turmeric powder and salt.
9. Later mix the ground paste.
10. Mix appropriately, let is simmer with cover.
11. When done, garnish with coriander leaves.

We had it as side dish with rice, with Okra fry and pickle.

Posting this recipe for MLLA 16 hosted by Cook Sister an event initiated by Susan of The Well Seasoned Cook

Also Sending this to Think Spice : Think Coriander seeds event , hosted this time at Priya’s easy N  tasty recipes, originated at  Sunita’s World!

Sending across to Bean & legume recipes you can count on

Editing to add Reposts:

Sending my following Two Chutneys recipes to Spicy Fiery Chutney's event!

1. Ridge Gourd Skin/Edges Chutney – [Shirala chya saalichi chutney / Turai ke chillke ki chutney]

2. Pudina Chutney

Thanks a ton for wishes… with one draft of Thalipeeth for Fasts

First and Foremost, Thanks a TON , For all the Birthday Wishes!! Love you all :)

And most importantly Special Thank You  to my dear friend Rohini, for a Special Birthday Wish on her blog! You are such a sweetheart dear, that was the most special gift for my birthday, and I will always cherish it. (May be after 30 years when I go through my blog and remember my lovely blogger friend wishing me in her post – I would become so nostalgic then– Thank you so much!!)

About my birthday celebration, =(( , I am down with high temperature mostly due to hectic last week and very cold weather here. So birthday went off by visiting doctor, sleeping, sympathizing myself ;), and taking off from work and so getting time for posting this :D yay !!

Couple of months back when I started with food blogging I used to click snaps of every other dish that I used to prepare, so this was one of those long time lying draft…Here it goes….

Most of this generation doesn’t observe Fasts, but I do.

Why??

It so happened that whenever Mom used to keep the Sankashtis fast she used to prepare whole lot of Fast Food (yeah, what can be the other word for this!?) and we used to get small chunk of it as Snack or something. I used to be BIG time “J” on Mom for getting to eat much more quantity...hence the tradition of fasting for me, Not to please the GOD but to please my dear tummy!

Mom used to pack a HUGE Dabba for me with Khichdi, Thalipeeth, Fruits, banana chips, Loads of Milk Sweets, on and on and yet she would call up on regular basis within every half an hour asking  “Bhook lagli tar juice vagere ghe..” (If hungry do have juice…),

“Me not Bakasur(!!!), Momma….All this is double of what I have daily (!)” 8-|

Anyways, Gone are those days with HUGE Dabbas, but yeah I still get these calls half hourly asking status of my hunger on Sankashti.

Now the HUGE Dabbas have been replaced with Single Dabba and I try to make single but different Fast dishes every month.

One of my favorite dish is Thalipeeth. Mom used to make different types of “Fast Thalipeeths” – Sabudana (Sago) Thalipeeth, Batatyacha Thalipeeth (Grated Potato), Ratalyacha (Sweet Potato) Thalipeeth etc.(For Non Maharashtrians :  Its a multigrain savory pancake traditionally prepared using wet hands to pat the multigrain dough into a pancake, there are couple of videos online where they have shown systematically how it is done.)

I had found this Sago Flour at one of the store, so tried this out, it tastes the same as Sago Thalipeeth just it’s a bit softer version and not crispier like the other one.

Following measurements prepared 4-6 small Thalipeeths.

You Need:

• Potatoes: About 2-3 medium, peeled and grated (Few people also use boiled ones, but I prefer not boiled they become crispier)
• Sago flour: 1 to 1 ½ cup
• Green chilies: 2 Finely chopped
• Coriander Leaves: Finely chopped
• Peanut Powder: About 4-5 tbsp more if you like it (I normally roast the peanuts at home and crush them in mixer and store it for various dishes)
• Salt to taste
• Tup (Ghee) or Oil to shallow fry

You Do:

1. Mix everything mentioned above except Oil.  Knead everything to make soft dough; do not add water the potato gives out enough water for kneading.

(Now, the process of explaining the preparation of thalipeeth is a bit tough, will try from my end. Here it goes)

1. Head the griddle and spread oil as required.
2. Use a bowl of water to wet your hands frequently, so with wet hands take a big ball of dough and spread it on the Tava as thinly as possible – Moms way to prepare – Its also the traditional way.(Yeah spread on Heated griddle- difficult right ?, try my version – I take plastic of a shape more than the pancake shape I wanna prepare, Apply little water on it so that pancake don’t stick to it, Then with wet hands prepare the required pancake on the plastic, make it as thin as possible. Then make the plastic upside down and put the thalipeeth on tava).
3. Make a few holes and put some ghee/oil in the holes and also around the thalipeeth.
4. Flip over when the base is light brown and cook other side.

Done !! Traditionally its served with  Loni – Makkhan – Homemade Butter. Else it tastes equally great with curd. How can I… I had forgot this final snap of dish in my post.. so sorry :( (its not me its my fever..sympathizing when sick ;))

Fasting or No Fasting, this is one of the most common Light Meal at our place, not at all heavy yet filling :)

Sending this to EC for her WYF:Light Meal event.Thanks Suchi, for these wonderful monthly events.

Birthday Gifts to Personal Tadka :)

My Awesome blogger friend Rohini shared this lovely award with me.

Thank you dear for one more birthday gift :)

Sharing this with…. Congrats ladies !!!

• Sandhya
• Chakhlere
• Gita
• Arti
• Sowmya

 

One more dear friend of mine, Sushma has shared this Presentation Award with me. This wouldn’t have been a better birthday, Thank you :)

 

Sharing this lovely award with…. Congrats Gals !!!

• Suchi
• Bombay Foodie
• Lubna Karim
• Yasmeen
• Pari

 

Enjoy Awards..<:-P Once again thank you for sharing with me .. Happy Cooking and posting :)

Slurp the Solkadi

Phew !! What a week… it just flew #:-S , had a gala time but very hectic. Visited 3 beautiful states in six days will try to jot down about these experiences in coming posts.

Anyways just turned my page to pinky pink for a cause, most of us know that October is breast cancer awareness month. It's all in aid of Pink for October, where blogs go pink, to raise awareness for breast cancer.

Virtual Girls Night In: Pink Food is Pink Food blog event to raise funds and awareness worldwide. Also Please do visit the Donation page for a good cause.Click here to donate.
Deadline for the pink event is 27th October (My B’day ;) ) , so gals very few days remaining for the pinky day ! This Pinky post of mine is dedicated to this lovely event !

Vokay, coming back to my adventures last week, One of the state I visited last week was GOA, it’s not exactly my hometown (Mumbaiiya language - GAAV), but we tend to visit this beautiful place quite often (read Yearly) thanks to our family temples around the place. Infact I was not known to the very famous Goa beaches and fenis (GOA special drink) for very long time, the only thing we knew were temples, and the common shopping Mom used to do from here like Amsool – Kokam , Cashews, Tirphal, sukhi kolambi (dried prawns) etc .
So even I did buy most of these and you’ll see these characters featuring in few of my coming posts.
I prepared this beautiful pink beverage with the First character i.e. Amsool in Marathi or common word Kokam - Garcinia Indica in English.Shilpa has written wonderful post on this beautiful fruit, do read.
Solkadi is coconut milk drink with mix of Dried Kokam.Solkadi goes off best with fried fish and rice but nowadays its served commonly as a chilled drink at any good seafood restaurant.
You Need:

• Grated Coconut: About 1/2 to 3/4 of a whole
• Dried Kokum: About 6 or if you want to increase the sourness more (it depends a lot on how fresh the kokum is – if not fresh the number increases)
• Water: About 2 to two and half glasses
• Green Chilies: as required for your spiciness – i used 3 medium ones
• Cumin Seeds: 2 tsp
• Garlic pods: 2 in number
• Ginger: about 1 inch
• Coriander leaves: for garnishing
• Salt to taste

You Do:

1. Mix the kokum pieces with half glass warm water and keep it aside for the kokum to give out it juices which would turn the water dark pink.
2. Mix Grated coconut, green chilies,cumin seeds, ginger and garlic in the mixer jar and grind it to make a fine paste. Mix half of the water with it and grind again.
3. Strain the coconut milk in a jar and mix with the Kokum water prepared in step one. I filtered the mix in manual way, you can use strainer instead.
4. Repeat the procedure with the strained coconut coarse material and the remaining water, so that all juice is extracted and mix is dried out.
5. When done keep in refrigerator to chill the drink. While serving garnish with coriander leaves.

This completes the 2 and half glasses of Solkadi.. slurp it as soup/appetizer or a small bowl with main course especially rice.
When refrigerated the Solkadi forms a layer of coconut cream, so while serving need to filter this.

Editing to Add Pari’s comment:”In your version of solkadi you have not boiled it that's why the coconut cream is formed on chilling. I have lived in Konkan and there they boil the kadhi while constantly stirring it as coconut milk curdles easily.”

I haven’t tried this out with boiling but if I do next time will surely update here, but you can surely use her wonderful advice to avoid the coconut cream.

Vuuupppiiieee Once Again !!! <:-P

I received a very special award from Aysha.Thanks a ton dear, this is very encouraging and you really made my Day !
Sharing this lovely award with fellow blogger friends….

• Gita
• Sireesha
• Nithya
• Raaji
• Preeti Kashyap

Personal Tadka Thanks Life Today for Bear Hug, giving this lovely Hug to u too .. >:D<

And one of my very good blogger friend Rohini has passed me the Kreative Blogger Award, Thank you so much… you are the best !!
About the Me-Me,rules and sharing of this award go here.

T for Tacos with a Tag

One Of The fascinating aspects of food blogging is trying out unexpected and same turning out much above your expectations. Personal Tadka is really helping me expand my culinary knowledge and learn about the whole host of cuisines not only from our country but from all over the world.

So when Divya gave this idea “Make tacos with a vegetarian twist by using kidney beans in place of ground meat.” for the JFI-Rajma event. (Indira of Mahanandi has started this wonderful JFI)

I put my thinking hat and come out with something which is not at all authentic Mexican Cuisine but a total fusion yet totally delicious : Tacos. =P~

As Divya mentioned I have used Kidney Beans – Rajma Masala as the main filler for the Tacos. About the other fillers:

• Salsa – even it was totally Indian version of Mexican Koshimbir :P
• Sour Cream – I used Mayonnaise :)
• Loads of Cheese :D

Rajma Tacos – Kidney Beans Vegetarian Tacos

I prepared Rajma Masala as we normally prepare the Punjabi curry masala (Cholle Masala).

You Need :

• Kidney Beans (Rajma) 1 cup: soaked Overnight
• Onion: 1 qty – finely chopped or grinded
• Tomato: 1-2 – finely chopped or grinded
• Ginger, Garlic and Green chili Paste: 2-3 tbsp
• Oil, Mustard and Cumin Seeds: tempering
• Turmeric powder: ½ tsp
• Red Chili powder: ½ tsp
• Coriander powder: ½ tsp
• Garam Masla: ½ tsp
• Chole Masala: ½ tsp
• Salt to taste

You Do:

1. Heat Oil in Pressure cooker – then add the tempering stuffs – let them splutter.
2. Add Onion along with ginger, garlic and green chili paste.
3. Once the onion turns light pink add the tomatoes.
4. Add all masalas along with salt – when the oil starts drifting apart mix the soaked beans.
5. Mix well, and then add the water to it till it completely covers the mixture.
6. Close the pressure cooker till the Rajma is cooked properly.
7. When done, hit the curry with open lid to evaporate the extra water : As we need dry masala dish for the Taco filler.

This completes the Rajma Masala – This is a very common side dish – especially very famous in north with steamed rice.

Vokay, while the Rajma is cooked we can prepare this Salsa simultaneously. This can be changed as is the requirement by adding green tomatoes or red onions or Salad Leaves. I prepared a normal basic salsa.

You Need:

 

• Green Chilies: 2-3 finely slices
• Tomatoes: 1-2 Chopped
• Onion: 1 Chopped
• Vinegar: 1-2tsp
• Olive Oil: 1-2tsp
• Chat Masala: I used MDH Chunky Chat Masala
• Salt to taste

 

You Do:

1. Heat Oil in Open Pan, Mix green chilies – as they sputter mix the onion
2. Once Onion seems pink in color add tomatoes
3. Once the tomatoes seem to lose its tenderness mix the vinegar,masala and salt.
4. Remove when done – keep the consistency as required.

Now is the best part, filling the Taco shells, this is all about how you want the Tacos to turn out – mine were spicy and full of mayonnaise and cheese :D

You Need:

• Corn Taco shells
• Rajma Masala
• Salsa
• Mayonnaise
• Cheese: Grated

You Do:

1. Heat up the Taco shells as mentioned behind the box.
2. Now be creative and layer it as you wish :D – I layered as Rajma first then mayonnaise and later salsa.
3. The last layer and garnish of grated Cheese

Wow , Me typing this when I am fasting and just typing this making my saliva drip ;)

It tasted exaggeratedly delicious - I was overwhelmed with the results. We started out with two tacos each and landed eating till the Rajma Masala was over. Taco shells still there so will repeat the exercise over the next weekend – am loving it !! :x

Also sending these Cheesy Tacos to Sara for her SAY CHEESE event!

 

For Loads of Other varieties of Tacos do visit Foodista

Tag with a One More Award

Its not only Diwali month but my Birthday month too, So I’m used to get showered with Gifts and now thanks to my awesome foodie buddies I’ve been showered with one more Award.

Thanks a ton to Sushma and Rohini, they have shared “Over The Top Award”. I’m overwhelmed and honored, such sweet gestures really motivate me. Vuuupppiiieee Once Again !!! <:-P

This award goes with a fun meme which has to be passed on to 6 of your favorite blogs and which has to be answered with only one word (I tried with one word but as usual changed the rules for ME to answer the questions in minimum words :D)

1. Where is your cell phone? Centre-Table
2. Your hair? Best
3. Your mother? Bestest
4. Your father? Caring
5. Your favorite food? Pav-bhaji
6. Your dream last night? None
7. Your favorite drink? Virgin Pina Colada
8. Your dream/goal? To own my own Island
9. What room are you in? Living-Room
10. Your hobby? Blogging(currently)
11. Your fear? Height+Speed(sath main)
12. Where do you want to be in 6 years? On my Island
13. Where were you last night? Eating Out
14. Something you aren’t? Hypocrite
15. Muffins? (Like) Occasionally
16. Wish list item? Own a Huge Plot in Parla (Mumbai)
17. Where did you grow up? Mumbai
18. Last thing you did? Edited my Taco post
19. What are you wearing? Capri and Tee
20. Your TV? Switched-ON
21. Your pets? None
22. Your friends? Sweet
23. Your life? The way I wanted
24. Your mood? Happy
25. Missing someone? Nopes
26. Vehicle? Yeah
27. Something you’re not wearing? Rings
28. Your favorite store? Macys
29. Your favorite color? White
30. When was the last time you laughed? Couple of hours back
31. Last time you cried? Couple of days back (while watching P.S. I Love you – Must watch for die hard romatic guys )
32. Your best friend? Sweetest
33. One place that I go over and over? Mumbai
34. One person who emails me regularly? My Testing Team
35. Favorite place to eat? Any Seafood Joint

Vokay, Now passing this lovely treat to more lovely buddies:

Raje

Nithya

Raaji

Divya

Gita

Pavithra

Wanted to change the rule even here by adding more friends but next time !

Happy Posting :)

Happy Diwali to ALL.. Njoy :)

Lots of Love… Kanchan !!

Potato Pe Anda and Thank yousss

Every Morning I start off my Day with looking @ huge task list lying in my Inbox. After I’ve started blogging one task has been added to the list : Giving details of the events hosted by fellow bloggers. So whenever time permits I think over what I might try out for these events, but sometimes some events really make your brain blank - So this current event of Parsi Cuisine hosted by Meera left me speechless recipes-less. :-S (RCI event is started by Lakshmi of Veggie Cuisine)

I couldn’t recollect any Parsi dish which I have eaten (so forget prepared). But I did recollect reading and bookmarking one omelet recipe of Nupur and my normally lazy memory tried to recollect that the dish being a Parsi one.

So instantly I visited her Pateta-par-Eeda which literally means Egg on Potato :D

Her Awesome clicks made me bookmark this recipe and I found potato being used in omelet very innovative (which made me apprehensive). So I tried it over the weekend.

And I really followed it step wise with not doing any experiments with this new recipe. Hence I’m not repeating any steps here.

There were a couple of add-ons and quantity changes:

- I used one medium potato for two eggs – (my apprehension). But when I was done I realized using the one on one potato and egg would make a difference as the crispy potato cake tastes delicious.

- Nupur has not mentioned about Green chilies but I did use them along with ginger-garlic as I just wanted to make it spicier.

We enjoyed it just as it is along with Ketchup. It’s a wonderful brunch and soon will be common brunch for us. :">

Do visit this and this for more info on normally unknown Parsi cuisine.

 

Thank yousss

First and foremost Thanks a lot Suchi aka EC for featuring me as Budding Blogger. This really meant a lot to me :)

And there were couple of Awards awarded to me by lovely blogger friends… Vuuupppiiieee Again !!!  <:-P

Raje and Rohini awarded me “One Lovely Blog Award” .

Thank you so much Gals. Sharing this award with Awesome Blogger friends:

• Sandhya
• Nithya
• Raaji
• Divya
• Gita
• Suchi
• Pavithra
• Jyoti
• Sushma
• Malar

And Thanks a lot Raje for This Giant Bear Hug.

Giving this Lovely Hug to G >:D<