Seemavankaya Pappu / Andhra Style Lentils with Chayote

 

'Pappu' is a lentil aka dal dish from the south Indian state of Andhra Pradesh. The dish is on a thicker side compared to sambhar, a signature lentil dish from south India and also doesn't need sambhar powder. Green mango, greens, cuke, okra, tomato, and some of the gourds are the commonly used vegetables to prepare this style of dal. Chayote also works well in a pappu recipe though it is not used traditionally. The lentils can be pressure cooked adding the vegetable of your choice, green chili and even the tamarind, making it a quick and easy preparation. The seasoning of mustard seeds, curry leaves and asafoetida makes the dal flavorful. The delicious dal is served with rice, drizzling with ghee.

Ingredients needed for pappu:

1 cup pigeon peas / toor dal

1/8 tsp. turmeric powder
1 small chayote - peeled, seeded and chopped into cubes (I had about a cup.)

1 spicy green chili, slit lengthwise
Salt to taste (I added about 1 & 3/4 tsp. salt.)
1/2 tsp. spicy chili powder or as needed
Thick tamarind puree (I used somewhere about 3 - 4 tbsp. See note below.)

Ingredients for seasoning / popu: 

2 tsp oil 

1 tsp. mustard seeds 

1 tsp. cumin seeds (optional)

A pinch of fenugreek seeds (optional)

2 pinches of asafoetida

Few curry leaves

Directions:
* Wash pigeon peas / toor dal with water twice and throw away the cloudy water. Pressure cook the dal adding chayote cubes, green chili, turmeric powder and 2 cups of water for 3 whistles or until done. (I cooked chayote separately. The dal can be cooked in a thick bottomed pan on stove top in lieu of a pressure cooker. Soak dal for a couple of hours in that case to fasten the cooking process. Cook until the dal softens adding water as needed.)

* When the valve pressure is gone, remove the lid. Slightly mash the cooked dal with the back of a ladle and keep aside.

* Heat oil in a pan and add mustard and cumin seeds. When mustard seeds start to pop, add asafoetida and curry leaves. Then add the mashed dal, salt, chili powder and tamarind. Mix all the ingredients well with the ladle. Add extra water if the dal appears thicker. Check the taste and adjust any seasonings if needed. Bring the dal to a boil and lower the heat setting. Let the dal simmer for 3 to  4 minutes for all the flavors to mingle and turn off the stove.

How to serve:
Serve this with a small mound of rice and a tsp of ghee. Serve along with a pickle, koora (a vegetable preparation), and yogurt for Andhra style lunch.

Notes:

1. Soak about 1/4 cup of tamarind in water for about an hour or microwave for about 3 minutes adding water. Squeeze thick tamarind puree using your fingers or passing through a sieve. Discard the seeds and fibre. Use the puree as needed and refrigerate the rest. The amount of tamarind puree used depends upon how much tartness is preferred in the dal. It must balance the salt and chili powder used in the recipe. If using ready made tamarind paste, the quantity mentioned above varies.

2. Chili powder can be entirely omitted from the recipe and green chillies can be used accordingly. Or only green chilies can be used in the recipe.

This post is an entry for Blogging Marathon under the theme 'Regional Side dishes'. Check the link to find out what other marathoners are cooking.

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Bihari Ghugni / Bihari Aloo Chana

I had prepared this delicious and nutritious ghugni as part of the Bihari thaali I posted a while ago. Ghugni happens to be a popular dish in Bihar and as well as in some of the neighboring states such as Asaam, Bengal and Odisha where it is enjoyed as a snack. The preparation of course varies from region to region. This spicy ghugni when made into a gravy, can be served as a side dish to go with roti, poori or even rice whereas the street version usually happens to be a dry one. Ghugni can also be prepared using white chickpeas, dried yellow peas or split chickpeas.

The onion and tomato mixture can be cooked directly in a pressure cooker and soaked chickpeas and potatoes can then be added and pressure cooked. For a quicker version, I cooked chick peas and potatoes individually and added to the cooked onion - tomato mixture that got cooked in a pan at the end.

Ingredients:
1.5 soaked and cooked black chick peas / kala chana
2 potatoes, peeled and cubed (About a cup)
1 tbsp. mustard oil, preferably for authentic taste
1/2 tsp. cumin seeds
1 bay leaf
2 green chili, sliced lengthwise
2 onions, chopped fine
2 garlic cloves, finely chopped / 1/4 tsp. garlic paste (I omitted it.)
1/2 inch ginger, finely grated / 1/4 tsp. ginger paste
1 big sized tomato, finely chopped
1/4 tsp. turmeric powder
Salt to taste
1/2 tsp. red chili powder
1/2 tsp. cumin powder
1 tsp. coriander powder
1 tsp. chole masala
1/2 tsp. garam masala

Directions:

* Soak chickpeas overnight or at least 8 hours with adequate water to soak. Let the container be big enough to hold the chickpeas which expand while soaking. Drain the water used to soak and pressure cook the chickpeas adding water as needed. 

* Cook the potatoes until tender and keep aside.
* Heat oil in a pan and add cumin seeds and bay leaf.  Immediately add green chili, onion and grated ginger. Sauté until onions turn golden brown. 

* Next add the tomatoes and cook until they turn mush. Add turmeric, salt, red chili powder, cumin and coriander powder, garam masala and chole masala. Cook for a minute.
* Add cooked chickpeas and cooked potato cubes and simmer for about five minutes. Mash some of the potatoes if the gravy needs to be thicker.

* Serve it with Indian style breads / rice.

This post is an entry for Blogging Marathon under the theme 'Regional Side dishes'. Check the link to find out what other marathoners are cooking.

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Aloo Raita / Indian Potato Yogurt Dip

Potato is one of the limited vegetables that is allowed during fasting in some parts of India. Plantain, sweet potato, colocasia, bottle gourd, pumpkin, cucumber, raw papaya and yam are the other ones. Fruits, dairy products and a few spices are allowed as well. I made this quick and nutritious raita using aloo / potato and other allowed 'vrat' ingredients.

Freshly made, full fat yogurt is what used in raita preparations but I went with fat-free yogurt as that is what eaten at our home. Sendha namak / saindhava lavanam / rock salt is used instead of regular salt during fasting in some parts of India and that is what I have used in this raita. Regular salt can be added if not following the fasting diet. 

The raita can be made just with the base recipe I mentioned below, without adding any optional ingredients, the one which I personally prefer. Cumin powder and black pepper are 'allowed' during fasting and I have added those as well to my raita bowl as my husband absolutely loves them. 

My husband always sprinkles chili powder, black salt and chaat masala to any raita I make and he enjoyed this raita adding those to his portion. Some consume these spice powders and some don't while fasting and so they can be added accordingly. I personally don't prefer that much of spices in my raita and omit them. 

Ingredients:

1 cup peeled and cubed potato cubes

1 tsp. oil

1/2 tsp. cumin seeds

1 spicy green chili, finely chopped

1 cup yogurt (I used homemade fat-free yogurt.)

Sendha namak / rock salt to taste or use regular salt

1 tsp. grated ginger

Minced cilantro to garnish

Optional ingredients that can be added if fasting:

1/2 tsp. toasted and ground cumin 

Ground black pepper to taste 

Optional ingredients that can be added if not fasting:

Chili powder

Black salt 

Chaat masala 

Directions:

* Cook potatoes adding water as needed, in a microwave or on stove-top until done. Drain them and keep aside. Mash the potato when they come to room temperature.

* Heat oil in a small pan and add cumin seeds. When they start to change color, add green chillies and sauté for 20 to 30 seconds and turn off the stove.

* Add yogurt and sendha namak / rock salt to a bowl. (Use regular salt if not fasting.) Beat the yogurt with a spoon for a smooth consistency.

* Add the mashed potatoes, cumin -green chili tadka, grated ginger and minced cilantro to the bowl. Mix them with a spoon to combine. (One can certainly stop at this point and serve this.)

* Add ground cumin and black pepper if preferred and stir to combine. (These are allowed during fasting.)

* Chili powder, black salt and chaat masala are other flavorful additions that can be used if not fasting. (Some eat these spice powders as well during fasting and so need to be used accordingly. I added these spice powders to a portion of raita which is not pictured here.) 

* Serve this with 'allowed breads' during fasting like parathas made with amaranth flour, water chestnut flour or barnyard millet pulao and such.

This post is an entry for Blogging Marathon and check the link to find out what other marathoners are cooking.

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Avarekayi Melogara / Karnataka Style Field Beans Gravy

After yesterday's avarekayi idli, here is another traditional dish from Karnataka called melogara, which I have prepared with avarekaalu, a favorite produce among the locals. Melogara is a side dish that can be served with rice or Indian breads like rotis / pooris. Avarekaalu is a Kannada word for fresh field beans / hyacinth beans and hitakida avaraekalu are peeled beans. Frozen surti papdi lilva would be a decent substitute when fresh ones are not available. The melogara can also be prepared with snake gourd (padavalakayi), mixed vegetables or any greens. 

A melogara can replace huli aka sambhar in a south Indian style menu and this particular melogara is a winter dish. Melogara is a spicy, strongly flavored and delicious gravy that is quite easy and quick to prepare. The difference between a melogara and a sambhar is that melogara doesn't require toor dal / pigeon peas for it's base and is also prepared thicker than a sambhar. A mixture of lentils, spices and coconut are sautéed and ground which forms a delicious base for this gravy. One can find gravies prepared along the same lines in other south Indian states albeit with regional variations. 

Ingredients:

1 cup hitakida avarekaalu / fresh field beans / frozen Surti papdi lilva

Salt to taste

A pinch of turmeric powder (optional)

Ingredients for seasoning / oggarane:

1 - 2 tsp. oil

1/2 tsp. mustard seeds

1/2 tsp. cumin seeds

1 sprig of curry leaves

A pinch of asafoetida powder
Ingredients for frying:

2 tsp. oil

1 tbsp. split chickpeas (chana dal / kadalebele)

1 tsp. skinned black garm (urad dal / uddina bele)

1 tsp. rice

1/2 tbsp. coriander seeds

1/2 tsp. poppy seeds

1/4 tsp. black peppercorns 
3 dried red chilis

A handful of shredded, fresh coconut

Directions:

1. Heat 2 tsp. oil and add split chickpeas, skinned black gram and rice. Sauté on low flame until the split chickpeas start to slightly change the color and add coriander seeds, poppy seeds, peppercorns, and dried red chilis. Continue sautéing until the chickpeas and black gram change color to brownish and corianders seeds change a shade darker. Then add coconut, stir for few seconds and turn off the stove. Let the mixture cool.

2. Grind the fried ingredients to a paste adding water.

3. Cook the beans adding little water in a microwave or on stove - top.

4. Heat oil in a pan and add mustard seeds and cumin seeds. When mustard seeds start to sputter, add asafoetida and curry leaves.

5 - 7. Next add the cooked beans along with the water if any, the ground paste, turmeric and salt to the pan.

* Add enough water to bring it to a thick consistency gravy. (I added about 1 & 1/4 cups water.)

* Cook the mixture on low flame until it starts to boil and then simmer for a couple of minutes more and turn off the stove,

* Serve it warm with rice and a drizzle of ghee or with rotis.

This post is an entry for Blogging Marathon and check the link to find out what other marathoners are cooking.

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Uddina Hittu / Uddinittu

Generally speaking, uddina hittu means urad flour / ground black gram in Kannada. The recipe I am posting today is for a traditional dish that also goes by the same name and is a side dish from Udupi region. This thick, creamy, and spicy dish is prepared using yogurt and urad flour. This protein rich dish is a simple and quick one that can be put together under five minutes and would be an apt choice when one is short on time or too lazy to cook. 

Using thick, fresh yogurt is recommended for this raita preparation rather than runny one. I sometimes prepare it with sour yogurt too and enjoy it equally. Fat-free yogurt will work too. Add a tbsp. or two of water if the mixture is too thick. I usually stock store bought urad flour and have used that in the recipe. Urad dal / skinned black gram can be toasted lightly, ground finely and can be used in the recipe. Using coconut oil in seasoning and also while serving enhances the flavor of this dish. Uddina hittu is served along with rice, a drizzle of coconut oil and sandige menasu (butter milk soaked and sundried chili). 

What I have in my lunch plate below (clockwise) are rice, mixed vegetable curry, uddina hittu, spinach dal, tomato chutney, and sandige menasu.

Ingredients: (Yield - 2 servings)

1 cup yogurt (preferably fresh)
2 tbsp. uddina hittu / urad flour / ground black gram

Salt to taste

1/2 inch piece of ginger, grated or finely chopped

1 or 2 green chili, finely chopped

2 tsp. coconut oil

1/2 tsp. mustard seeds

A pinch of asafoetida powder

A small sprig of curry leaves

Directions:

* Add yogurt, urad flour and salt to a bowl and stir well such that the flour is well blended with the yogurt. (Passing the mixture through a sieve does a quick and neat job besides yielding a lump-free mixture.)

* Heat oil in a small pan and add mustard seeds. When mustard seeds start to splutter add curry leaves and asafoetida and turn off the stove.

* Add this seasoning, ginger and green chili to the yogurt bowl and mix well. 

* Serve it with rice, drizzling with little coconut oil and sandige menasu, butter milk soaked and sundried chili.

This post is an entry for Blogging Marathon under the theme 'Protein rich dishes'. Check the link to find out what other marathoners are cooking.

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Cabbage Chutney / Cabbage Pachadi

A piece of paper with recipes scribbled on has been lying in my night stand for years. It had this chutney recipe, mentioned by my sister in law years ago during one of my India trips. I had been skeptical to try cabbage in a chutney recipe all this time though everyone at home loves the vegetable. I got to try it recently as a variation since I have been making instant chutneys almost on a daily basis as the entire family is present for lunches and dinners now, thanks to Covid situation. I am making more and more south Indian style meals and this chutney was made one day for our lunch. I loved this chutney. The 'pronounced' cabbage smell is not present and no one could even guess what chutney it was. This south Indian style pachadi / chutney makes a great accompaniment to rice or even breakfast items. Below is the recipe for this quick and easy cabbage pachadi.

Ingredients:
1 tbsp. oil
1/2 tsp. mustard seeds
2 tsp. skinned black gram (urad dal)
1/4 tsp. cumin seeds
1/4 tsp. coriander seeds
6 dried red chilies (The quantity depends upon the heat of the chilies being used and so use with discretion.)
2 pinches of asafoetida powder
1/8 tsp. turmeric powder
3 cups finely chopped cabbage
1/2 tsp. sized tamarind ball
Salt to taste
Ingredients for tempering:
1/2 tsp. oil
1/4 tsp. mustard seeeds
1 sprig of curry leaves

Directions:
* Heat oil in a wide pan and add mustard seeds and black gram. When mustard seeds start to splutter and black gram starts to turn reddish, add cumin and coriander seeds. When the seeds start to turn a shade darker add red chilies, asafoetida and turmeric. Stir and add cabbage, tamarind and salt.
* Mix well once, lower the heat setting, cover and cook. Keep stirring intermittently and cook until the cabbage softens. Remove the pan from heat and let the cabbage mixture come to room temperature.

* Add the mixture to a blender and grind it to a slightly coarser mixture. Add a little water if it is hard to run the blender.

* Heat oil in a small pan and add mustard seeds. When they start to splutter add curry eaves and turn off the stove.
* Add this tempering to the chutney and mix well.
* Serve it along with rice and ghee or as an accompaniment to Indian breakfast dishes.
* Refrigerate the remaining chutney and use within a couple of days.

This post is an entry for Blogging Marathon with the theme 'Condiments'. Check the link to find out what other marathoners are cooking.

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Doddapatre Thambuli / Thambli

Thambli / Thambuli is a age old dish from the south Indian state of Karnataka which is usually prepared as a coolant in summer months. Yogurt is the base for any thambli dish and there are many varieties of thambli prepared using brahmi leaves, spinach leaves, curry leaves and so on. Menthe thambuli is one among the variety. A herb / vegetable / spice is ground along with coconut and spices and is added to yogurt and is served as a first course of the meal.

Today's star of the dish is doddapatre / karpooravalli / ajwain plant leaves that is known for it's medicinal properties. The leaves have been used as a home remedy for cold / cough and minor stomach ailments in India, for ages. My mother always has a pot of this herb at her home and this used to be her quick cold remedy for my son when he was an infant which used to work like a charm. 

My sister in law is the one who prepared this during my last visit to India and I just took some pictures during the process. This thambli recipe is a quick and fuss-free one and a beginner recipe. The leaves have a strong and distinct aroma which makes this thambli a delicious side dish to steamed rice with a drizzle of ghee.

Ingredients for thambli:
1 tsp. oil / ghee
1 tsp. cumin seeds
2 green chili
2 cups doddapatre / karpooravalli / Indian borage
1/2 cup coconut, shredded or in pieces.
Yogurt as needed
Salt to taste
Ingredients for seasoning:
1 tsp. oil
1/2 tsp. mustard seeds

Directions:
* Heat ghee/oil and add cumin seeds. When they start to brown, add green chilis and doddapatre soppu. 

* Fry until water almost evaporates, about 5 minutes. The leaves change the color and reduce in quantity. Keep it aside and let it cool.

* Grind the leaves along with the coconut. It will come around to about a cup of paste. This ground paste can be used immediately or refrigerated and used within  2 to 3 days.
* Add the paste and salt to yogurt and mix well. Thambli would be slightly on thicker side and so add yogurt accordingly.
* Heat oil for seasoning in a small pan and add mustard seeds. When the seeds start to splutter, remove from heat and add it to the yogurt mixture.

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Kerala Breakfast Platter ~ Idiyappam Kurma

I am not in the habit of cooking thaalis regularly at my home excepting those couple of mini spreads that happen in the name of festivals annually. Even the thaalis that have rarely happened are because of the blogging marathon, I have to admit. I made about a dozen meal thaalis in January and my son who was away at his college did not get to taste even one of those. The breakfast dishes and the flat breads were therefore cooked and some were redone when he came back home. This simple breakfast platter from Kerala is one of those cooked last month and is replacing a breakfast dish from Delhi that I originally cooked for today though I am not happy with the way I have plated this meal. I made this for our weekend lunch and everyone were hungry and I wanted to be done with the clicking part and it shows. 

I picked idiyappam and instant appams from the state. I have cooked idiyappam before but this was the first time I served them as a meal. Usually I end up preparing other dishes using idiyappam. I gathered that it is served with a kurma, khara chutney, coconut chutney and sweetened coconut milk at restaurants. I tried to recreate that meal and the appams were last minute addition as I happened to see a Youtube video that morning.

What do I have in my thaali? 

1. Idiyappam / String hoppers - A popular steamed breakfast / meal in southern states of Kerala and Tamil Nadu and also in the neighboring Sri Lanka. The rice flour is pressed into flat disc shaped noodles and are steamed. 

2. Instant Appam - Instant pancakes. I found an online version which did not include either yeast or grinding and were made on the regular flat griddle. They were super spongy as they were made with Eno's fruit salt. Yes, you read that right.

3. Idiyappam Kurma - Restaurant style vegetable curry that serves as a side dish to idiyappam and appam. 

4. Khara Chutney - Spicy tomato chutney is again a side dish

5. Fried Gram Chutney - I made this instead of coconut chutney that pairs well with both appam and idiyappam

6. Coconut Milk sweetened with jaggery and some Shredded Coconut

I decided to post the kurma recipe today as I did not click step by step pictures for this. Idiyappam and appam posts were lengthy enough to deserve different posts. I made this kurma for the first time and came up with this after going through not one but various online sources. It seems that there is a difference between the restaurant style and home made versions of kurma in Kerala. The Kerala version one is supposedly whitish in color opposed to the yellowish ones from the restaurants and redolent with coconut and fennel flavors. One can increase the coconut quantity in the recipe if going with that version. 

I made a garlic free version but the kurma preparation includes garlic as well. I had to improvise the recipe as my husband doesn't eat coconut and I don't eat garlic. I skipped the garlic from the recipe and added more cashews to replace the coconut. Coconut and cashews both lend a unique and rich flavor of their own and the base is delicious for the kurma here. We enjoyed it and I am planning to make it with rotis sometime. This kurma serves a wonderful side dish to any south Indian style breakfast dishes like dosas, appams, idiyappams, etc. 

Ingredients:
2 cups, cut mixed veggies (I used carrots, beans, potatoes and peas.)
1 tbsp. oil
1/2 tsp. mustard seeds
1/2 tsp. cumin seeds
Few curry leaves
1 bay leaf
2 cardamom pods, lightly bruised
1/2 cup chopped onion
1/2 cup chopped tomato
1/8 tsp. turmeric powder
Salt to taste
Chili powder to taste
2 tbsp. yogurt
Cilantro to garnish

Ingredients to grind:
1/3 cup coconut
6 - 8 cashews
1 tsp. poppy seeds
1.5 tbsp. fried gram
2 cloves
2 one inch cinnamon pieces
2 green chilies
One inch piece of ginger

Directions:
* Pressure cook vegetables for one whistle. (I used peeled and diced carrots, chopped beans, peeled and cubed potatoes and frozen peas.)
* Heat oil in a pan and add mustard seeds and cumin seeds. When mustard seeds start to splutter, add bay leaf, cardamom, and curry leaves. Next add onion and fry until done. Next add tomatoes and cook until mushy. Add salt, chili powder and turmeric and cook for few seconds.
* Grind the ingredients mentioned under the 'to grind' list to a smooth paste adding water as needed.
* Add the ground mixture and the yogurt to the pan and saute stirring continuously for 4 or 5 minutes. Then add the cooked vegetables, and water as needed. Stir the mixture and adjust the seasonings if needed. Cook on low medium  flame for about 10 minutes and turn off the stove. Garnish with cilantro and serve.

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Horse Gram - Flax Seeds Idli Podi

I had bought a bag of horse gram for the first time recently to try ulava biryani for the pulao / biryani based April mega marathon. I could not try it unfortunately but have started to use the bean in various other ways. This spicy idli podi from here is one of those recipes and it is a great condiment to go with several south Indian breakfast dishes like idli, upma, dosa or even can be eaten with rice and a dollop of ghee.

Ingredients:
1 tbsp. oil
A pinch of asafoetida
1/4 cup horse gram
1/4 cup split yellow chickpeas /  chana dal 
1/4 cup split, skinned black gram / urad dal
2 tbsp. flax seeds
Dried red chillies (I used 5 spicy and 5 byadgai variety chillies.)
2 sprigs of curry leaves
2 garlic cloves (optional)
Sat to taste

Directions:
1. Heat oil in a small pan and add asafoetida. Turn off the stove and keep it aside.
2. Add horse gram, split chickpeas, black gram, flax seeds, red chillies to a pan and toast on low flame until the dals start to change color uniformly. Add curry leaves at the end and toast for few seconds. Turn off the stove and let them cool completely. 
3. Grind the ingredients from step 2, garlic and salt together finely.
4. Add the oil from step 1 and blend to combine.
5. Transfer the mixture to a jar and use as needed. The mixture need not be refrigerated and stays fresh for at least a couple of months.

Note:
The step 1 can be skipped and the ingredients in step 2 can be toasted in oil and asafoetida can be added at the end of toasting. I don't do it that way since my American blender cannot grind the dry ingredients well if oil is added. I prefer to add the oil at the end and pulse enough to blend.


This post is an entry for Blogging Marathon #101 under 'Condiments' theme.

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Menthe Thambuli

Thambuli, a side dish from the state of Karnataka is a yogurt / butter milk based one and can even be loosely called a raita. The word thambuli comes from combining two Kannada words 'thampu' and 'huli'. Thampu literally means cool and this dish is normally preferred in the summer months for it's cooling properties. The dish is usually on a milder side and involves minimal cooking. The thambuli / thambli varieties are mostly prepared using herbs or some seasonal vegetables and adding a few simple, roasted spices. Today's version is a healthy one and uses fenugreek seeds / menthya kaalu. 

Ingredients:
1 tsp. ghee
1/2 tsp. fenugreek seeds 
1/2 tsp. cumin seeds
2 - 3 byadagi chillies
A fistful of fresh coconut, grated
Salt to taste
1 cup yogurt 
Ingredients for tempering:
1 tsp. ghee / oil
1/2 tsp. split black gram / urad dal
1/2 tsp. mustard seeds
1/2 tsp. cumin seeds
Few curry leaves

Directions:
* Whisk the yogurt well in a bowl.
* Heat ghee in a small pan and add fenugreek seeds, cumin seeds and red chillies. When the fenugreek starts to change color, add the coconut to the pan. Stir well and turn off the stove. Let it cool a bit.
* Grind the above mixture to a fine paste adding salt and little yogurt. Finally add the remaining yogurt and pulse once to combine.
* Heat ghee / oil in a small pan for tempering and add all othe other ingredients mentioned under tempering. When urad dal starts to turn brownish, turn off the stove. Let it cool a bit and add it to the yogurt mixture and mix well to combine.
* Serve it with hot rice.



This post is an entry for Blogging Marathon #100 under 'Regional Side Dishes' theme.

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Brinjal Dalcha

I had made a score of biryani / pulaos and side dishes to go with them, last month for the mega marathon. This dalcha was one of those side dishes that I had made to accompany my Ambur biryani. 'Dalcha' was created in the Hyderabadi Nizams' kitchens and is said to be a modified version of a Persian dried lamb with beans dish. The original dish is of course a non vegetarian version that uses mutton and chana dal / split chickpeas along with the spices to flavor it up. This is a flavorful and simple vegetarian version dalcha made with eggplants / brinjals and pairs well with a biryani / pulao. Eggplants can be replaced with soy chunks or with mixed vegetables.
 
Recipe source: Here
Ingredients:
1/2 cup toor dal / pigeon peas
2 tbsp. chana dal / split chickpeas
1/8 tsp. ground turmeric
1 cup water
1 tbsp. sesame oil
1 tsp. ginger - garlic paste
1 small onion, finely chopped
2 small egg plants, sliced thinly
1/2 tsp. garam masala
1/4 tsp. cumin powder
1/2 tsp. chili powder
Salt to taste
Tamarind water to taste
1/2 cup water
Ingredients for tempering:
1 tsp. oil
1 tsp. mustard seeds
1/8 tsp. fenugreek seeds
2 dried red chilies, each broken into 2 or 3 pieces
1 stalk of curry leaves
2 pinches of asafoetida

Directions:
* Pressure cook toor dal, chana dal and turmeric adding a cup of water for 3 whistles or until the dal is softly cooked. When the valve pressure is gone, mash the dal well and keep it side.
* Heat oil in a pot / pan and add onion. Fry until translucent and add the ginger - garlic paste. Saute until the raw smell of the paste leaves.
* Next add brinjal slices, tamarind water, chili powder, and cumin powder. Mix well, cover and cook for about 5 minutes.
* Add cooked dal and salt to the pan. Stir and add about 1/2 cup or more of water. Cover and cook until the brinjal pieces are done.
* For tempering, heat oil in a small pan and add mustard seeds, red chilies, and fenugreek seeds. When mustard seeds start to sizzle and pop, add curry leaves and asafoetida. Turn off the stove and add the tempering to the dalcha. 
* Serve warm with biryani / pulao.



This post is an entry for Blogging Marathon #100 under 'Regional Side Dishes' theme.

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Scored Potatoes

If you are an Indian and love the potato fry, then these scored potatoes are for you. Or for that matter, this one is a must try for anyone who loves potatoes. The efforts that go into this tempting dish are very minimal and is a great dish to try for even novice cooks. All that is needed is scoring and seasoning some scrubbed potatoes and popping them in the oven. No babysitting needed and the dish would be ready in an hour. These potatoes can be served with sour cream / salsa but we enjoyed them as it is since I made them spicier. My husband loved them so much that he was asking me to prepare them for our next meal too.

Source: Here
Ingredients:
3 medium sized baking potatoes (I used russet potatoes.)
Salt & pepper to taste
Paprika to taste (I used Indian style hot chili powder.)
Oil / butter as needed
1 tbsp. minced cilantro / parsley / any herb of your choice

 
Method:
* Preheat the oven to 350 degree F. Grease a baking sheet.
* Wash and scrub the potatoes thoroughly. Dry them and cut them each into halves, lengthwise. Slice each half width wise 5 or 6 times, without cutting all the way through.
* Brush the cut potato halves with oil / butter, on both sides thoroughly. Sprinkle salt, pepper and chili powder or paprika over the tops of potatoes. Finally sprinkle the minced herb that is being used.
* Bake them for about 50 to 60 minutes or until the potatoes are tender. (I baked mine for an hour.)
  
Check here to see what other marathoners are cooking during Blogging Marathon #61.

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