The Daal Sabzi Thread

payal_sharma · January 10, 2012, 7:45am

Re: The Daal Sabzi Thread

GUJARATI KADHI
**
**Ingredients:
2 cups sour and thick buttermilk (or yogurt/curd)
1.5 tbl spn besan(gram flour)
1 tea spn chili-ginger paste
3-4 curry leaves
1 tbl spn sugar
2-3 strands coriander leaves
1/2 tea spn cumin seeds
1/4 tea spn fenugreek seeds
A pinch asafoetida
1 tbl spn ghee
Salt
I added pinch of turmeric to this as Aruna had mentioned in the notes.
Method:
Make a mixture of buttermilk/yougurt and besan. Heat Ghee, add cumin seeds, fenugreek seeds and asafoetida. Now add the buttermilk mixture and mix well. Add the curry leaves, salt, coriander leaves, chilly-ginger paste and sugar.Bring it to a boil.
Here note that curry leaves are not added in ghee, they are added later on.

payal_sharma · January 10, 2012, 7:51am

Re: The Daal Sabzi Thread

**
****BHAAT NA POODLA
TARLA DALAL

**bhaat na poodla is a wonderful pancake made with mashed leftover rice,

Ingredients

3 cups cooked rice (chawal) , mashed
1/4 cup whole wheat flour (gehun ka atta)
3/4 cup besan (bengal gram flour)
1/4 tsp turmeric powder (haldi)
1/4 tsp asafoetida (hing)
1/4 tsp chilli powder
1/3 cup curds (dahi)
1/4 cup chopped coriander (dhania)
1 tsp finely chopped green chillies
1/4 tsp sugar
salt to taste
3 1/2 tsp oil for greasing and cooking

For Serving
chunda

Method

 Combine all the ingredients along with 1 tsp of oil and ¾ cup of water in a deep bowl and mix well.

 Heat a non-stick tava (griddle) and grease it using ¼ tsp of oil.

 Pour a ladleful of the batter on it and press gently with the help of the back of the spoon and spread to make a 100 mm. (4") diameter circle.

 Cook on a medium flame till golden brown spots appear on both the sides.

 Repeat the steps 2 to 4 to make 9 more poodlas.

```
 Serve hot with chunda.
```

payal_sharma · January 10, 2012, 8:02am

Re: The Daal Sabzi Thread

Credit : Ecurry

Turkish Red Lentil Soup with Sumac
Ingredients:

3 tablespoons butter/olive oil
1 medium onion, finely chopped
1 teaspoon paprika
1 teaspoon cumin seeds
1 cup red lentils, washed and picked over
1.5 tablespoons tomato paste
6 cups water or stock, or more if the soup thickens too much
1/4 teaspoon red pepper flakes
1.5 tablespoons dried mint leaves, crumbled
1 tablespoon sumac
1 carrot, chopped (optional – I have not used carrots in this soup)

Garnish: a few mint leaves (optional), sumac
To serve: lemon/lime wedges and bread

Preparation:
Heat the butter in a large saucepan and saute the onions (& carrots if you are using them) over low heat until they are light golden–about 5 minutes. Stir in the paprika, cumin, the tomato paste, and hot pepper flakes; cover and cook for another 5-7b minutes.
Add the lentils and stir everything together so the tomato and the spices combine with the lentils. Add the water/stock and cover and cook till everything is mushy for about 30-40 minutes. OR use a pressure cooker and cook the lentils till they mushy. ( I always use pressure cooker to cook my lentils).
When the lentils are cooked, use a hand blender to blend the soup is to a smooth consistency, or leave it the way it is if you do not want it like a puree. Crumble the mint leaves and add into the soup. Stir and simmer for 2-3 minutes. Remove the soup from the heat. Sprinkle some of the sumac (save the rest to garnish). Stir to combine.
Ladle into bowls, serving lemon wedges/or squeeze of lemon juice and some fresh mint leaves (if available) or crushed dried mint.
NOTE: This soup will thicken a lot as it stands. Loosen with some hot water and re heat, if you are not serving immediately.

payal_sharma · January 11, 2012, 7:10am

Re: The Daal Sabzi Thread

**Credit : Snackgiving

BHINDI DO PYAZA

INGREDIENTS: **
25-30 Okras, washed, dried and cut into 1/4" pieces, or slit lengthwise
2 medium Onions, thinly sliced
3+1 tbsp Oil
1/2 teaspoon cumin seed
1 tsp Turmeric Powder
1 tbsp Lime/Lemon Juice(optional)
1 tsp Jeera/Cumin seeds
Salt to taste
1 tablespoon coriander powder
1 teaspoon red chilly powder, adjust to taste
1/2 teaspoon mango powder (amchoor)
1 and half teaspoon garam masala

RECIPE

Wash and thoroughly dry the okra
Cut the tip and a 1/4" from the bottom and discard
Cut the okra into 1/4" pieces, or slit lengthwise
Heat 3 tablespoons of oil in a pan
Add in the okra and stir fry on high heat for 6-7 minutes
Transfer to a dry plate
Heat 1 tablespoon of oil in the same pan
Add in the cumin seeds and allow them to sizzle
Add the onions and salt and fry them until the become translucent
Add in the remaining spices and let them cook for a few minutes. Ideally you should see a bit of oil seperating when the spices have cooked
Mix in the okra and let it all cook for another 2-3 minutes. If it gets too slimy, then add in the lemon juice as well.

payal_sharma · January 11, 2012, 7:11am

Re: The Daal Sabzi Thread

**Credit : Ko Rasoi

**Shahi Paneer Stuffed Okra

Ingredients

500g whole okra, washed and dried (do not cut your okra before washing because they will become sticky and inedible)

For the stuffing:

350g fresh homemade paneer, crumbled (made from around 2 pints whole milk)
30g sultanas, soaked in hot water and drained
3 tbsp desiccated coconut
2 tbsp lemon juice
1 ½ tsp finely ground fennel seeds
1-1 ½ tsp salt (or to taste)
1 very small pinch bicarbonate of soda (to help cook the okra and to keep the paneer light)

For the sauce:

60g cashew nuts, boiled until tender then ground to a puree
2 tbsp ghee or oil
1 tsp black cumin seeds (shahi jeera) or regular cumin seeds
4 large red chillies, minced (or to taste)
5 tbsp concentrated tomato puree
100g creamed coconut, grated
200ml milk
1 tbsp honey
½ tsp cardamom powder
Salt to taste

To garnish:

White poppy seeds
Desiccated coconut

White poppy seeds (khus khus)

Method

Cut the stems from the washed and dried okra, then split them lengthways, not cutting all the way through. Take your time, you don’t want the okra to fall apart. Set aside.
In a bowl, crumble together all the ingredients for the stuffing. Use your fingertips to lightly rub the mixture to make sure it’s well combined.
Stuff the okra with the paneer mixture and place on a tray. Enlist the help of a slave if need be.
Once all the okra are stuffed, you will need to microwave them in batches of three. Place a third of them in a microwavable dish and cook on high power for 6 minutes. Do not cover. Repeat another two times for the remaining okra. Set aside.
In a large non-stick pan, heat the oil or ghee and add the cumin seeds, chillies, cashew puree and tomato puree. Cook on a medium heat for 5-6 minutes. Add the remaining ingredients and cook for a further 5 minutes. Place the mixture in a blender and pulse until smooth. If you’re particularly anal, sieve the sauce for an extra silky finish. Return to the pan to heat through until just bubbling.
To assemble the dish, pile the okra into a large dish, spoon over the sauce and allow to warm through in a moderate/low oven for 5-10 minutes. Be careful, you don’t want to overcook the okra. Serve sprinkled with poppy seeds and desiccated coconut.

I served my stuffed okra with aromatic turmeric basmati rice, but you can create your own Mughlai feast (the one I already decided you’re having) by pairing it with Peshwari naan and Shahi pulao, or apricot biryani (recipe coming soon). A bowl of creamy doodh vari sev (sweet noodles in cream) would be the perfect way to round off your royal banquet – no pressure or anything.

payal_sharma · January 11, 2012, 7:16am

Re: The Daal Sabzi Thread

**Credit : Sindhi Rasoi

Recipe of Chilro or Savory Pancake:***Ingredients:*

2 small cup gram flour (besan)
1 onion (chopped)
Handful of coriander leaves (chopped)
1 tsp cumin seeds
1 tsp annardana (Dry pomegranate seeds)
1 tsp Coriander seeds (akkha dhaniya)
2 Green chillies (finely chopped)
Salt to taste
Red chilli powder as per taste
A pinch of baking soda
Water to make batter (Approx. 1/2 cup , more or less )
Oil for shallow frying 2 -3 tsp

Method:

Mix all the ingredients except oil, adding water little by little, till a batter of pouring consistency is obtained.
Now heat a griddle (tawa) and grease it with some oil.
Pour 2 ladle full of the above batter and slowly spread it on tawa to make a pancake of around 5” in diameter.It should be of the thickness of an Uttapa.
Pour around 1tsp of oil on the sides of pancake and let it cook on medium flame.
Toss when one side is brown and let it cook on other side too, pouring some more oil to make the chilro crisp.
Enjoy this gluten free, vegan pancake with roti, bread, or just as it is, with some spicy chutney or Ketchup.

payal_sharma · January 11, 2012, 7:19am

Re: The Daal Sabzi Thread

**CREDIT : SINDHI RASOI

DAL PAKWAN

Dal***Ingredients*

250 gm chana dal(adjust the quantity of dal and other ingredients according to your requirement)
1 tsp cumin seeds
5-6 of curry leaves (karipatta)
One Small Onion
One small tomato
5 green chillies
3 cups water
1/2 tsp turmeric powder
Salt to taste
1-2 tsp oil
A pinch of asafoetida

*Pakwan**Ingredients:*

3 cups All purpose flour(Maida)
1/2 tsp cumin seeds/Ajwain (caraway)seeds
2-3 tspn oil (Ghee is preferred)
Salt to taste
1/2 tsp Red chilly powder
Sufficient water to make a dough
Oil for deep frying

Method:Procedure for **Dal:**

Wash dal and soak it for an hour
Pour 1-2 tspn oil in a cooker and allow it to heat. Add hing, cumin seeds,curry leaves and chopped onion and fry for a couple of minutes.
Add grated tomato and fry it till cooked.
Add dal, turmeric powder and salt.
Add little water and close the lid of cooker
Wait for one whistle
Open the lid,check the dal ,it should be tender but not mushy
While serving ,sprinkle mango powder(Amchoor), chilly powder,coriander leaves and tamarind chutney and/or coriander chutney,and chopped onions(optional)
Serve hot with crisp pakwans

Procedure for pakwan:

Sieve the flour.
Mix the flour with the cumin seeds/Ajwain, oil(Ghee), salt and sufficient water and make a dough.
Dough should neither be too hard nor too soft.
Let the dough rest for 15 min.
Later,divide the dough into small portions.
Roll out a portion like a chapati
Prick the surface with fork/ knife, so that it don’t puff out (don’t forget to do this)
Heat the oil till smoking point ,Slide in the Pakwan and carefully fry it,on medium or low flame till it turns crisp and golden in color.
Serve with hot dal

payal_sharma · January 11, 2012, 7:19am

Re: The Daal Sabzi Thread

**CREDIT : SINDHI RASOI

*Mirchi Pakora Chaat Recipe
*
**Ingredients for Pakora( Fritters)

Thick Green chillies (Less hot chillies) 6
Salt as per taste
Amchoor powder or chaat masala powder 1tsp
Freshly squeezed lime (lemon juice) 2 tsp or less

For Batter:

Gram flour 1 and half cup
Salt to taste
Turmeric powder 1/4 tsp (optional)
Baking soda a pinch
Ajwain a pinch or so (optional)
Oil for frying

For Chaat:

Beaten curd (yogurt/yoghurt) 1 small cup
Salt as per taste
Boiled , peeled and chopped potato 1 large
Salted boondi, soaked in water and squeezed 1/2 cup (small)
Green chutney (mint coriander or just coriander chutney) 2-3 tsp
Date and jaggery chutney (or date syrup if you have) or even tamarind chutney to which jaggery is added -2 tbsp
Coriander leaves to garnish
Chaat masala to sprinkle
Nylon sev to garnish

Method:

Wash and pat dry green chillies and slit each one. Remove the seeds and the vein if you find chillies too hot for your taste buds.
Add salt, amchoor powder or chaat masala (either will do) and sprinkle some lemon juice. Set aside the chillies for at least 6 hours or overnight.The salt and amchoor along with lemon juice will soften the skin of chillies and also will reduce the heat, not to forget the tangy taste it imparts to fritters.
Later, make a batter of thick coating consistency by adding all the ingredients in “for batter’ list, except ‘oil for frying’.
Dip each green chilly into the batter and coat it nicely from all sides, and carefully slide in the hot oil in frying pan.Reduce the heat after few seconds, so that the gramflour covering doesnt turn dark brown in colour.
Deep fry till light golden brown.Note:If you find that the batter covering is turning dark and that the chillies might not have been cooked properly, worry not.Just take out the fritters from pan, let these cool down a bit and dip into the batter again, frying it for second time (Ok , no need to frown on all the frying part..we are about to make and eat a chaat..a chaat… mind you !). Even if you get the layer right, and later while slicing the pakoras, you find the skin of green chillies not cooked well , simply cut the pakoras into approximately 1″ pieces and shallow fry or deep fry on medium flame.
Repeat the procedure till all the chillies are battered (lolz) and fried. Set aside to cool completely ( You are not a diehard foodie if at this moment you could resist biting into a piece or so.)
In the mean time, beat the curd/yogurt well till smooth, spice it a bit with salt and pepper (optional).
To serve, slice the pakoras (if you haven’t sliced yet, I mean) in 1″ pieces, arrange on a plate, pour some beaten curd, boiled and chopped potatoes, soaked boondi, some chaat masala, green chutney, tamarind chutney and garnish with coriander leaves, nylon sev and dig in right away.

payal_sharma · January 11, 2012, 7:42am

Re: The Daal Sabzi Thread

****CREDIT : FOURTH SENSE COOKING

MASALA PAPAD**

Ingredients:**

Papad - 2
Onion - 1
Tomato - 1
Cucumber - 1/2 (optional)
Green chilly - 1
Cilantro
Lemon juice or Amchur powder
Chilly powder
Chaat masala
Salt

Method:

Roast the papad carefully on direct flame and lay them on the plate. You can microwave the papad on high for a min too. But I always prefer direct roasting since the slightly burnt taste adds to the flavor of the starter. :)

Chop onion, tomato, cucumber, green chilly and cilantro finely and mix them together in a bowl. Drizzle some lemon juice, sprinkle some salt and chilly powder and mix well.

Spread it on the papad and finally sprinkle some chaat masala on top and serve it immediately.

Masala papad is ready to eat :) Eat it quickly to enjoy the crunchiness of the papad :)

Happy snacking :)

payal_sharma · January 11, 2012, 7:44am

Re: The Daal Sabzi Thread

CREDIT : COOKING AND ME

A very simple recipe from Kerala

Pappadam / Papadom Thoran
Serves: 2

Ingredients:
10 pappadam, cut into squares (use clean kitchen scissors)
3 tbsp oil
1/4 tsp mustard seeds
1/2 tsp urad dal / uzhunnu parippu / ulutham paruppu
1/2 tsp jeera
2 cloves garlic
1/2" piece ginger
1/2 red chilli powder
2 green chillies (adjust to taste)
4 tbsp grated coconut
A few curry leaves
Salt, only if needed

How to Prepare:

Heat the oil in a pan and fry the pappadam pieces. Drain and set aside on a kitchen towel.
If there’s too much oil left, remove some. About 1-2 tsp oil is enough for the rest of the preparation. Add mustard seeds and urad dal to the hot oil. When the mustard seeds pop, add the jeera and the ginger and garlic (crushed together in a pestle and mortar or in a small mixie jar).
When the ginger-garlic paste is fried (about 2 mins), add the curry leaves, chilli powder, and the green chillies along with the coconut. Mix well and add the pappadam pieces.
Mix again for about a minute, test for salt and add only if needed. The pappadams should be salty enough.

Serve hot and fresh with rice and moru kaachiyathu / curry of choice. If you keep it longer, the papads get soft, but not soggy. Still tasty but I highly recommend that you eat it when still hot and crisp.

payal_sharma · January 11, 2012, 7:50am

Re: The Daal Sabzi Thread

**CREDIT MONSOON SPICE

Dabeli (Spiced Potato & Pomegranate Sandwiches)**
Recipe Source: 660 Curries*Ingredients: *
For Dabeli Masala:
1 tsp Whole Clove (about 4-5)
½ tsp Fennel Seeds
½ tsp Black Peppers
½ tsp Coriander Seeds
4 dried Red Chilies (Thai or Cayenne), stems removed (I used Byadagi Chilies)
4 blades of Mace or ¼ tsp Ground Mace (I omitted it as I didn’t have any)
2-3 Whole Star Anie
1-2 Dried Bay Leaves
Seeds from 1-2 Black Cardamom Pods
½ tsp Ground Ginger (You will get them in any Asian stores)
Pinch of Turmeric Powder

For the Filling:
3 large Potatoes (Russet or Yukon Gold), peeled, boiled and mashed
1 small Onion, finely chopped (Optional)
1 tbsp Dabeli Masala
1 tsp Sugar Powder
½ tbsp Oil
Salt to taste

For the Sauces:
Recipe calls for just Sweet & Sour Date-Tamarind Chutney and Green Mint-Coriander Chutny but I also used Spicy Red Chutney.

For Sweet Tamarind-Date Chutney:
1 lemon sized Tamarind Pulp, soaked in water
6-8 Dates, pitted
½ tsp Red Chilli Powder
4-6 tbsp Jaggary (adjust acc to taste)
Salt to taste

For Green Mint Chutney:
1 packed cup Mint Leaves
½ packed cup Coriander Leaves
4-6 Green Chillies (adjust acc to taste)
1 tsp Jeera/Cumin Seeds
¼ tsp Tamarind Paste
Salt to taste

For Spicy Red Chutney:
10 Dry Red Chillies
2-3 Garlic flakes
1 small Tomato (Optional, it helps in grinding the chilies to smooth paste)
½ tsp Tamarind Paste
1 tsp Jeera/Cumin Seeds
Salt to taste

For Assembling the Sandwiches:
4-6 Ladi Pav/Burger Buns
Butter for Spreading
Seeds from 1 small Pomegranate
½ cup Spicy Roasted Peanuts (I used plain ones)
1 small Red Onion, finely chopped
½ cup Sev (Gram flour noodles, deep fried. You will find them in any Asian stores)
1-2 tbsp Coriander Leaves, finely chopped

Method:

For Dabeli Masala:
The above ingredients make about 2 tbsp of Dabeli Masala. Place all the ingredients in a spice blender or coffee grinder and grind to fine powder. Store it in an air tight container till needed. I will last for 2 months.

For Potato Filling:
Combine mashed potatoes, dabeli masala, salt and sugar and mix well.
Heat oil in a pan and add finely chopped onion if using (adding onion is optional but I remember having it in the dabeli potato filling back in my campus bakery). Sauté it on medium heat till onions turn golden, about 2-3 mins.
Mix in spiced potato and cook, stirring occasionally, until the potatoes are warmed and the spices are cooked, 5-6 mins. Keep this potato mixture aside.

*For Sweet Tamarind-Date Chutney:
*
Grind all ingredients listed to very smooth paste adding very little water at time. This paste should be little thick not runny.

For Green Mint Chutney:

Grind all the ingredients listed to smooth paste adding very little water at time. Adjust the number of green chilies according to taste. I personally like little hot. Make sure that the chutney is not very watery.

*For Spicy Red Chutney:
*
Grind all the ingredients to very smooth paste adding very little water at time. If you find it difficult to grind, add small tomato (tip learnt from my favorite Chaatwalah).

To Assemble Dabeli:

Heat a griddle or skillet over a medium heat. Cut the ladi-pav or sandwich bun in centre and apply little butter on cut side. Place this bun, buttered side down, on a skillet and cook until they are browned, 1-2 mins. Remove the bunds from griddle and keep aside.
To make the sandwich, first spread a tsp each of date-tamarind sauce, mint-coriander chutney and spicy red chutney. You can adjust these chutneys depending on your taste.
Next, place 1/6th of Spiced Potato. You can make a medium lime sized potato balls and pat it a bit and place it on the bun.
Sprinkle a tbsp of juicy pomegranate seeds, followed by a tbsp of roasted peanuts, ½ tbsp finely chopped red onion and a tbsp of Sev.
Garnish with finely chopped coriander leaves on top and then cover it with the other half of bun and serve them.