MASOOR PALAK / RED LENTILS WITH SPINACH / मसूर पालक

MASOOR PALAK / RED LENTILS WITH SPINACH / मसूर पालक 

INGREDIENTS

Whole masoor / red lentil	½ cup
Palak / spinach shredded	2 cups
Fresh Coconut scraped	½ cup
Dry red chillies	4 – 5 nos
Dhane / coriander seeds	½ tsp
Jeera / cumin seeds	½ tsp
Ginger	1 inch piece
Garlic cloves	5 – 6 nos
Heeng / asafoetida	¼ tsp
Oil	2 tbsp
Salt	T.T.

METHOD:

1.       Soak the lentils for 1 ½ hour. Wash them again and drain.

2.       Grind together the chillies, coriander seeds, cumin seeds, ginger and garlic.

3.       Once it is ground coarse, add in the coconut and little water (just enough to help in grinding) and again grind to a paste.

4.       Heat oil, add in the heeng and the prepared paste.

5.       Saute the paste in oil till it is cooked and oil separates out.

6.       Now add into it the soaked lentils and spinach.

7.       Mix it together, add in 1 cup water.

8.       Bring to a boil, cover and simmer till the lentils are cooked but they still hold their shape.

9.       The consistency should be neither too thick, not too runny.

10.   Season with salt, serve hot with steam rice.

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AVIAL / MIX VEGETABLES IN COCONUT GRAVY

AVIAL / MIX VEGETABLES STEW IN COCONUT GRAVY

INGREDIENTS

Suran / yam	100 gms
Gajar / carrot	½ no
Farasbi / shravan ghevda / French beans	10 – 15 nos
White pumpkin / ash gourd	150 gms
Laal bhopla / red pumpkin	150 gms
Gavar /  cluster beans	8 – 10 nos
Val papdi	5 – 6 nos
Shevgyacha Shenga / Drum sticks	1 no
Raw banana	1 no
Batata / Potato	1 no
kateri vangi / Brinjal	1 no small
Tondli / gherkins	3 – 4 nos
Padval / Snake gourd	3 – 4 inch piece
Jeera / cumin	1 tsp
Fresh Coconut scraped	½ cup
Green chillies	4 – 5 nos
Sour Curd	3 – 4 tbsp
Haldi / turmeric	A pinch
Salt	T.T.
Curry leaves	1 sprig
Coconut oil	2 tbsp

METHOD

1.       Cut all the vegetables into finger shaped pieces.

2.       Boil them in little water or steam them separately till half cooked.

3.       Apply 1 tbsp curd to the suran and leave it in the curd till further use.

4.       Grind together to a smooth paste the coconut, jeera, and green chillies.

5.       Put back all the vegetables in the pan. Add little water if needed (use the water used to cook the vegetables in).

6.       Also add in haldi and salt and bring to a boil.

7.       Pour in the ground coconut paste and mix.

8.       When the vegetables coconut mix is bubbling add in beaten curd.

9.       Stir it in and switch off the flame.

10.   Keep a sprig of curry leaves on the hot vegetables.

11.   Heat coconut oil and pour it over the curry leaves. Stir the oil in.

12.   Serve the avial hot along with appam, neer dosa or rice.

I have served them with Ghavan / Rice Pancakes

http://paripoornapaksiddhi.blogspot.in/2015/10/tandulache-ghavan-rice-pancakes.html 

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ALOO TUK / SINDHI STYLE FRIED TANGY POTATOES

Alu Tuk is a Sindhi style fried potato snack which can be served as a side with a main course or it can also be serve along with tea as a munchie ... Aloo Tuk / Sindhi Style Fried Tangy Potatoes .... 

 

ALOO TUK / SINDHI STYLE FRIED TANGY POTATOES

INGREDIENTS

Baby potatoes	250 gms
Red chilli pdr	½ tsp
Amchoor pdr / dry mango pdr	½ tsp
Dhania pdr / coriander pdr    OR pepper pdr	½ tsp
Salt	T.T.
Oil	For deep frying

METHOD

1.       Parboil the potatoes with skin till half cooked.

2.       Remove and press each in between your palm to press it down a little.

3.       Mix together all the other dry ingredients.

4.       Heat oil, deep fry the potatoes till they are golden brown and crisp.

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GATTE KI SABZI / CHICKPEA DUMPLINGS IN YOGURT CURRY

Another of my childhood memory associated with the innumerable meals that I have had at my Rajasthani childhood friend Shweta's  place ..... Gatte Ki Sabzi ...

GATTE KI SABZI / CHICKPEA DUMPLINGS IN YOGURT CURRY

INGREDIENTS

BESAN GATTE
Besan / chickpea flour	1 cup
Dhane / Coriander seeds pounded coarse	¼ tsp
Red chilli pdr	½ tsp
Salt	T.T.
Haldi / turmeric pdr	A pinch
Oil	1 tbsp
GRAVY / CURRY
Curd	1 cup
Oil	1 tbsp
Haldi / turmeric pdr	A pinch
Red chilli pdr	½ tsp
Dhania pdr / coriander seeds pdr	¾ tsp
Salt	T.T.
Heeng / asafoetida	¼ tsp
Jeera / cumin seeds	¼ tsp

METHOD

BESAN GATTE

1.       Mix all the ingredients together except the oil.

2.       Heat oil till smoking hot and pour it into the besan mix.

3.       Rub the oil into the flour mix.

4.       Be careful as the oil is hot. You can stir it through with a spoon initially if you like.

5.       Add water little at a time as required and knead to a smooth soft dough.

6.       You may also use a few drops of oil on your hands as the dough may get sticky.

7.       Divide the dough into small lemon sized balls.

8.       Roll the dough balls on a smooth counter top till it resembles a rope approx. 1 inch thick.

9.       Heat a pot with lots of water.

10.   When the water comes to a boil, drop the prepared rolls into the boiling water.

11.   Initially the dough rolls will sink to the bottom. When they start floating on top it means the rolls are cooked.

12.   With the help of a spoon carefully remove out the cooked rolls.

13.   Even if they break while removing them, it’s all right as we need to cut them anyway.

14.   When they have cooled down slightly, cut them into ½ inch pieces and reserve for further use.

GRAVY / CURRY

15.   Whisk the curd till smooth.

16.   To it add the haldi, dhania pdr, salt and chilli pdr and mix well.

17.   Heat oil, add in the jeera. When it crackles add in the heeng.

18.   Put the flame on a slow simmer and pour the curd mix. Stir immediately or it may split.

19.   Bring it to a boil and cook till the gravy leaves oil.

20.   Pour in ¼ cup water and boil again.

21.   Now drop in the gattas, mix and allow them to simmer in the gravy for 5 – 10 min.

22.   Switch off the flame and leave them covered for 15 – 20 min before serving.

23.   Serve them with roti, paratha, or rice.

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