Archive | June, 2013

Dal ki Dhokli

24 Jun

Been wanting to try this for a long long time since I saw it on Food Food. Obviously I do not remember how to do it so had to Google. This is what I largely followed 🙂

a) Cook Toor/Moong Dal in a cooker until soft. Then remove from cooker and keep outside.

b) Chop some onions and chillies.

c) Fry some mustard, jeera, curry leaves, ginger, garlic, coriander powder, salt and chilly powder. Add the onions and chillies and stir till the entire mixture is absorbed by the onions.

d) Add the dal to the mixture and stir till mixed. Before all the water gets drained add some more water and keep stirring until its cooked and the mixture is uniform. If you like your dal a little sweet you can add a little sugar to it if you want, if you like it spicy add some more chilly powder.

e) Add some garam masala and stir so you get a nice aroma.

f) Switch the gas off and let the dal cool off. Once it is cool (make sure it’s actually cool by taking a spoon of dal and tasting it) empty the entire mixture into a mixer and blend it until the dal is a uniform liquid. It is important that the dal is cool before you add it to the mixer as the mixer might not take the extra heat and burn out if it’s already too hot.

g) Empty the dal back into the frying pan and re-heat on a low flame. Make sure there is enough water in the pan.

h) Roll out rotis as shown here.

i) Cut Rotis up into small pieces (dont cook the rotis) and drop them into the dal uncooked.

j) Let the mixture simmer. Over a period of time the uncooked rotis will cook inside the dal and absorb all the water. Once this happens and you can see that there is very little water remaining, switch the gas off.

k) Add a little sweet or sour sauce and some lime to the dal and gently stir. Don’t stir too hard or the roti pieces will crumble.

l) Serve with a chutney of your choice. You can eat the dal with a spoon or fork.

This is a good option when you’re bored of eating rotis in the traditional way.


Rava Upma

24 Jun

Largely inspired by the post here.

1) Roast Rava on low flame for around 2 minutes. It becomes hot very very fast and changes color to brown very quickly. Don’t increase the flame at all or leave the kitchen until you turn the gas off. The way to find this out is to sniff the air around the Rava every minute. The moment you get a different smell..turn the gas off. Take Rava off the frying pan and store it in another vessel.

2) Fry some mustard, cumin and curry leaves along with some salt and chilly powder as well. It’s up to you on what other masalas you want to add to it.

3) Chop onion and chillies into very small bits and add to frying pan and fry until onion turns brown and absorbs all the masalas.

4) Add the Rava to the mixture so everything is uniformly mixed.

5) Start adding water to the mixture bit by bit, all the while continuously stirring the mixture so the Rava does not stick to the bottom of the pan. Make sure you don’t add too much water though; as this will make the mixture very messy.

6) Keep cooking it on a moderate flame or even a low flame, as you want the Rava to retain its white color as much as possible. If you don’t mind it being brown, you can increase the temperature of the flame.

7) Once all the water is drained completely and everything is mixed completely and a soft mixture but not too messy either (Put a fork into it and pull it out; if no Upma comes out along with the fork, it’s the right consistency), turn the gas off.

8) Serve hot with a sauce or chutney of your choice.

Rajma Masala

24 Jun

1. Soak the Rajma for 24 hours before you want to cook. After 24 hours it won’t be softened too much, so don’t poke it and think its not enough because the Rajma is still hard. Put the Rajma in a pressure cooker and cook it until it is soft. I needed 6 or 7 whistles on the pressure cooker to do so; you might need less.

2. Fry some cumin, salt, chillies, curry leaves, ginger, garlic and corriander powder for a minute or two. Add some onions to this and fry those two until the onion absorbs all the dry masala and you cannot see any oil separately.

3. Grind some tomatoes to a puree and add it to this mixture.

4. Once the mixture thickens add the Rajma to this and mix it with the onions. Sprinkle some Garam Masala and chopped cilantro for some added flavour.

Semiya Upma

24 Jun

Been a while since I put anything on here, although I did cook a few new things. Here’s a simple recipe for Semiya Upma, inspired by this blog post.

1. You can make Semiya Upma with or without vegetables. If you want to do it without vegetables here is all what you need to do.

2. Add a little bit of oil and fry the Semiya in it till it changes colour from white to brown. Make sure you take it off the stove as soon as it is done as it’ll get burnt otherwise.

3. Add a teaspoon of oil and fry some mustard, cumin, curry leaves, chillies, garlic and ginger for a while. Add salt, chilly powder and any other dry masalas you want; I tend to go with garlic, ginger and coriander powder. Add the Semiya to this, quickly mix it and then add water to the mixture to soften the Semiya. Stir until the Semiya gets soft and keep adding a little water from time to time to ensure it does not get burnt.

4. Serve hot with coconut chutney or any other sauce of your choice.

5. If you want to add vegetables to it, the simplest way is to boil the vegetables a bit to soften them and then fry them mildly until cooked and then add the Semiya [following Steps 1-4] to them. Don’t cook both together, as it’ll make things more messy, although I guess it can be done.

6. While making the vegetables, I pressure cook the carrots, potatoes, beans, yellow corn and green peas. I boil cauliflower and broccoli in water to soften them as pressure cooking these two disintegrates them completely and makes them lose their shape and taste.