foodieblogroll

Friday, 21 August 2015

Instant Kadala Mavu Bonda Recipe-How To Make Instant Bonda

bonda-recipe

Instant kadala mavu bonda recipe- is an easy bonda recipe which can be made within a few minutes.  This easy instant bonda makes use of besan or gram flour as the main ingredient.  

To increase the nutritional value, I have added cabbage to this and hence this instant bonda can also be called as cabbage bonda. You can add any vegetable of your choice.  I sometimes add grated carrots, chopped spinach or other vegetables available with me.  Kids often refuse vegetables and when given in bondas or other methods where they cannot see what is stuffed inside, they often have it without any fuss.    The addition of rice flour reduces the oil absorbtion and will make the bonda more crispier.

Bonda is a spicy, hot and favortite South Indian snack.  It is a dish which can be easily prepared at home. There are various bonda recipes availale but this instant bonda is one of the easiest one which can be prepared in a breeze.  

The method of preparing instant bonda is very easy.  Just mix all the ingredients, and deep fry in oil.  But always take care to fry in medium flame, so that the inner portion of bonda gets cooked well.

Serve instant bonda with coconut chutney.   

Other instant snack recipes:

1.  bread bonda
2.  punugulu  (with idli dosa batter)
3.  aval nanachathu
4.  bread pakoda
5.  maddur vada
6.  semiya pakoda / vermicelli pakoda 
7.  murmura chivda (spicy puffed rice)
8.  masala peanuts

instant-bonda-recipe

instant bonda recipe given below:

INSTANT BONDA RECIPE


instant bonda recipe - ingredients 
  • besan / kadala mavu  - 1/2 cup
  • rice flour - 1 tablespoon 
  • onion - 1 (small - finely chopped)
  • ginger - 1 inch piece (grated)
  • cumin seeds - 1/2 teaspoon 
  • red chili powder - 1/2 teaspoon 
  • green chili - 1 (finely chopped)
  • curry leaves - few (roughly chopped)
  • cabbage - 1/4 cup (finely chopped)
  • hing - a pinch 
  • coriander leaves - 1 teaspoon (finely chopped)
  • baking soda - a pinch (optional)
  • salt - to taste 
  • oil - for frying  

How to make instant bonda recipe

  1. In a bowl, add all the ingredients, besan, rice flour, onion, ginger, red chili powder, green chili, curry leaves, cabbage, hing, coriander leaves and salt.  Mix well.  
  2. To this add water slowly, keep mixing until you get a thick paste like consistency.  
  3. In a pan, heat oil.  
  4. When oil is hot enough, reduce the flame, make small balls and slowly slide it into the hot oil.  
  5. Deep fry it in medium flame until it turns golden brown.  
  6. When done, remove it using a slotted spoon and spread it on a kitchen towel or an absorbent paper to remove excess oil.  
  7. Instant bonda is ready.  Serve hot with coconut chutney.  

instant-bonda-with-besan-flour

instant bonda recipe - with step by step pictures

1.  Add all ingredients except oil in a bowl.  Mix well.  Add water slowly and mix well to make a thick batter.  Don't add too much of water.  The batter should not be watery.

how-to-make-bonda-recipe

how-to-make-instant-bonda

2.  Heat oil in a pan or kadai.  Take small portions of dough, make small balls.  When oil is hot enough, reduce the flame and gently slide the balls into hot oil.  Fry in medium flame until bonda becomes golden brown on all sides.

instant-bonda

3.  Bonda is ready.  Serve it hot with coconut chutney.  

Hope this post was useful.  Do leave your comments, views and suggestions in the box given below.  

Enjoy cooking and serving
nandoo



Thursday, 20 August 2015

Rasakalan Recipe

how-to-make-rasakalan

Rasakalan recipe - is a tasty curry made with a variety of vegetables in a mixture of coconut and curd or yogurt.  Rasakalan is a tasty side dish for rice from Palakkad, Kerala.  It can be served as a side dish for Onam sadya.  Since Onam is nearing, I thought of sharing this special Rasakalan recipe.  It is a Palakkad Bhrahmin special recipe.  

The name rasakalan stands for " very tasty kalan".  Kalan is a coconut and curd based curry which is very famous in Kerala and is a must for every functions.  Kalan is often made with yam or plantain, but in rasakalan, you will find a variety of vegetables.  The addition of arbi gives a unique taste to the dish.  

The method of making rasakalan is very similar to that of moru curry or moru kootan with a little difference that cumin seeds are not added and roasted red chili is added where as in moru kootan, green chili, cumin seeds are added.  

If you are using mangoes in rasakalan, then reduce the amount of curd.  My mom always add mangoes when the curd is not sour enough.  But if you don't have mangoes with you, then use sour curd instead.  I didn't have a lot of vegetables with me, so made rasakalan with ash gourd or kumbalanga and raw mango alone.  Even then, I must say that it was very tasty.  

Serve rasakalan with rice and mezhukkupuratti (dry vegetable dish).  

Other Kerala recipes:

1.  moru kachiyathu (spiced buttermilk)
2.  mambhazha pulisseri   (ripe mango with curd)
3.  avial (mixed vegetable)
4.  ney pathiri (deep fried rice poori)

kerala-moru-curry

rasakalan recipe given below:


RASAKALAN RECIPE 


rasakalan recipe - ingredients 
  • ashgourd , yellow pumpkin, yam - 250 grams 
  • mango - 1 (raw - chopped)
  • turmeric powder - 1/2 teaspoon 
  • jaggery - 1/2 -  1 teaspoon 
  • curd / yogurt - 1 1/2 cup
for spice paste 
  • coconut oil - 1 teaspoon 
  • fenugreek seeds - 1/2 teaspoon 
  • dry red chili - 2
  • green chilies - 2 
  • coconut - 1/2 cup (fresh - grated)
  • raw rice - 1/2 teaspoon 
for tempering 
  • coconut oil - 1 teaspoon 
  • mustard seeds - 1/2 teaspoon 
  • dry red chili - 1
  • curry leaves - 1 sprig

How to make rasakalan recipe 

  1. Wash, clean and cut ash gourd, yellow pumpkin, yam into 1/2 inch cubes. 
  2. In a pan or kadai, heat oil.  Add dry red chili, rice, fenugreek seeds and roast in low flame till it becomes fragrant.  
  3. Remove from heat.  Transfer it to a mixer jar along with grated coconut.  Add 1 - 2 teaspoons of water and grind it to a smooth paste.  
  4. To this mixture, add curd or yogurt, salt, and jaggery.  Mix well, keep aside. 
  5. In a pan, add water.  To this add vegetables, turmeric powder.  Bring it to a boil.  
  6. Then reduce the flame, and cook till the vegetables get cooked well. 
  7. When the vegetables are cooked well, add ground coconut curd mixture.  Keep stirring.  Let it cook for a minute or until it starts boiling.  
  8. As soon as it starts boiling, turn off the flame.  
  9. In another pan, heat oil.  Add all the ingredients for tempering and stir-fry for a minute or until the mustard seeds start spluttering.  
  10. Turn off the flame and add the tempered ingredients to the curry.  
  11. Cover with a tight lid and leave it aside, so that the flavors get locked in the curry.  
  12. Serve rasakalan with rice.  

rasakalan

Rasakalan recipe with step by step pictures

1.  Wash, peel, clean and cut ash gourd, yellow pumpkin, yam and other vegetables into 1/2-inch cubes.  

2.  In a pan or kadai, heat 1/2 teaspoon of oil.  Add dry red chili, fenugreek seeds, rice and roast in low flame till it becomes fragrant.  You will notice that fenugreek seeds become golden brown in color.  (Take care it should not get burnt. )

3.  Add these sauteed ingredients along with grated coconut, to a mixer jar.  Add little water and grind it to a smooth paste.  Transfer the ground mixture to a bowl.  To this add curd, salt and mix well.  Keep aside. 

4.  In the same pan used for roasting, add water and let it boil.  Then add the vegetable pieces, turmeric powder and bring it to boil.  Once it starts boiling, reduce the flame, cover and cook till the vegetables get cooked well.  The time taken for cooking the vegetables depends on the vegetables used.  I have used ash gourd alone.  So it took less time, but for vegetables like yam, it may take more time for cooking.  

rasakalan-1

5.  Once the vegetables are cooked well, add the ground mixture.  Take care that the flame should be in low.  Stir well.  Wait till it starts boiling and then turn off the flame.  (Don't allow it to boil for a long time.  As soon as you see bubbles coming, turn off the flame. )

rasakalan-2

rasakalan-3

6.  In another pan, heat oil.  Add the items given under "for tempering".  Stir fry for 1 minute or until the seeds starts spluttering.  Turn off the flame and add the tempering to the curry.  Cover and keep aside for some time so that the flavors get locked in the curry.  

rasakalan-4

Hope this post was useful.  Do leave you comments, views and suggestions in the box given below. 

Enjoy cooking and serving
nandoo



Chekkalu Recipe-How To Make Pappu Chekkalu-Andhra Rice Crackers

how-to-make-chekkalu-recipe

Chekkalu recipe / Andhra pappu chekkalu - is a very tasty snack from AndhraPradesh made with rice flour and few other spices.  

Chakli / murukku is a very famous Indian snack.  Apart from that there is another popular snack which is called as thattai.  This chekkalu recipe is a variation of thattai.  Chekkalu is also called as pappu billalu in Andhra, Thattai in Tamil Nadu and Nippattu in Karnataka.  Though the shape looks the same, the ingredients used in the preparation of all three varies a little.

Chekkalu is a tasty snack which can be prepared during Diwali and Gokulashtami.  I prepare thattai very often, but this is the first time, I am trying chekkalu. But I must say, it was very tasty.  I followed vah chef and blendwithspices for the recipe.  

The method of preparing chekkalu is very easy, if you follow few tips.  Always use good quality rice flour for making chekkalu.  Rice flour when added alone will be difficult to bind together.  So addition of butter or hot oil is very important.  It is the butter which binds the entire dough together.  Don't keep the dough for a long time, as it tends to change the color and taste.  

Traditionally, chekkalu was prepared using freshly ground rice flour.  But you can also use good quality rice flour instead of that.  I have used homemade rice flour for preparing this chekkalu snack. These savoury rice crackers can be served along with a cup of tea or coffee.   

The consistency of dough for chekkalu should be very tight. Now to the recipe of chekkalu.. 

Other Andhra recipes:

1.  Pesarattu  (green gram dosa)
2.  Qabooli biryani (layered chana dal biryani)
3.  rava appalu (sweet semolina dumplings)



chekkalu-recipe

chekkalu recipe given below:


CHEKKALU RECIPE - PAPPU CHEKKALU


Chekkalu recipe - ingredients 

  • Rice flour - 1 cup
  • red chili powder - 1/2 teaspoon 
  • chana dal - 1 tablespoon 
  • cumin seeds - 1/2 teaspoon 
  • hing - a pinch
  • salt - to taste 
  • oil - for deep frying

How to make chekkalu recipe 

  1. Soak chana dal in water for one hour, drain it and keep it aside. 
  2. In a bowl, add rice flour, red chili powder, hing, salt and mix well. 
  3. To this add soaked chana dal, cumin seeds, mix well. 
  4. Add 2 tablespoons of hot oil or butter to this, and combine well.  
  5. Add water little by little and knead it to a smooth, non sticky dough.  
  6. Keep covered. 
  7. Divide the dough into equal sized balls.  Cover it and keep aside.  
  8. Heat oil in a pan.  
  9. Grease your hand with oil.  Take each ball, place it on a greased plastic sheet or butter paper.  
  10. Flatten the ball evenly with your hands till it becomes evenly thin on all sides. 
  11. Prick with a fork to prevent puffing up.  
  12. Once the oil is hot, keep the flame in medium, slowly slide each chekkalu dough into the hot oil.
  13. Deep fry them over medium flame till they become golden brown.  
  14.  Transfer them to an absorbent paper of kitchen towel.  Drain the excess oil. 
  15. Repeat the same process with the rest of the balls.  
  16. Let them cool completely and then store it in an air-tight container.  

Chekkalu recipe - with step by step picture


pappu-chekkalu-recipe

1.   Soak chana dal in water for 1 hour.  Then drain the excess water and keep aside. 

2.   In a bowl, add rice flour, red chili powder, hing and salt.  Mix well.  To this add the soaked and drained chana dal, cumin seeds and mix  well.  Add 2 tablespoons of butter of hot oil, gently mix well so that the entire butter gets mixed well. 

rice-flour-crackers

andhra-snack-chekkalu

3.  Slowly add water little by little and knead it to a firm dough.  Don't add too much of water.  The dough should be very firm to get proper chekkalu.  Divide the dough into equal sized balls.  

indian-snack-chekkalu

4.  Grease you hands with oil.  Keep the balls on a greased polythene paper or butter paper.  With your fingers, gently press the balls, till it becomes evenly thin on all the sides.  

andhra-pappu-billalu

5.  Heat oil in a pan.  When hot enough, reduce the flame gently slide the prepared circles into hot oil and fry on both sides till it becomes golden brown.  Once done, transfer the rice crackers to an absorbent paper.  Let it cool and then store it in an air-tight container.  

diwali-snack-recipes


Hope this post was useful.  Do leave your comments, views and suggestions in the box given below. 

Enjoy cooking and serving
nandoo

Wednesday, 19 August 2015

Bhindi Masala Recipe For Roti Chapati Paratha And Rice-How To Make Bhindi Masala Recipe

bhindi-masala-side-dish-for-chapati

Bhindi masala recipe - is a bhindi masala recipe which is easy to make. It is a tasty, spicy, side dish with tomatoes and other spices.  I always have okra stocked in my refrigerator.  I am not very fond of okra, but always make it for kids who simply love them.  This bhindi masala is very easy to make, uses basic ingredients and is a semi-dry curry.  This is a side dish recipe which tastes similar to North Indian restaurant style bhindi masala.  It tastes great with chapatis, roti, phulka or rice.  

I have noted that whenever I send dal tadka or other gravy type side dishes along with lunch box, it spills, and kids often find it difficult.  This bhindi masala is a semi dry dish and is very easy to pack for kid's lunch box.  

I have already posted many bhindi recipes like vendakka puli (okra in tamarind sauce), vendakka mappas (okra with coconut milk), besan bhindi fry and many others.  Bhindi masala is very easy to prepare and would make a quick and easy dinner or breakfast side dish for roti or paratha or chapati.  

Choose tender bhindi's without any blemishes. Also, the bhindi should be washed and dried properly before you start making this dish.  This bhindi masala tastes great when served with roti.  But I love it with rice also.  

Take care that the bhindi's should not get mushy.  It should be soft, but it should retain the shape.

Other similar bhindi recipes:

1.  besan wali bhindi (okra with gram flour)
2.  aloo bhindi fry
3.  bharwan bhindi


bhindi-masala-recipe

Bhindi masala recipe below:

BHINDI MASALA RECIPE

Bhindi masala recipe - ingredients 

  • bhindi / okra - 1/4 kilograms 
  • onion - 1 (finely chopped)
  • tomato - 1 (finely chopped)
  • asafoetida powder/ hing - a pinch
  • ginger garlic paste - 1 teaspoon 
  • green chili  - 2 (slit) 
  • turmeric powder - 1/4 teaspoon 
  • red chili powder - 3/4 teaspoon 
  • coriander powder - 3/4 teaspoon 
  • amchur powder / dry mango powder - 1/4 teaspoon 
  • sugar - 1/4 teaspoon 
  • kasuri methi - 1/4 teaspoon 
  • garam masala powder - a pinch
  • cumin seeds - 1/2 teaspoon 
  • oil - 1 and 1/2 tablespoon 
  • coriander leaves - 1 tablespoon (finely chopped)

How to make bhindi masala recipe

  1. Wash okra and pat them dry.  
  2. Trim both the eges and cut into 1-inch long pieces.  
  3. Heat 1/2 tablespoon of oil in a pan, add chopped okra and saute on low flame for some time.  Transfer it to another plate.  Keep aside.  
  4. In the same pan, heat oil, add cumin seeds.  Let it splutter.  
  5. Add chopped onion, green chili, asafoetida powder and saute till it becomes translucent.  
  6. Add ginger garlic paste and saute till the raw smell goes off. 
  7. Add red chili powder, turmeric powder, coriander powder, amchur powder, kasuri methi and mix well.  
  8. Add chopped tomato and saute on medium flame till it becomes mushy and oil starts separating on the sides of the pan. 
  9. Add lady's finger and mix well.  Add salt, garam masala powder, mix well.  Cook for 10 minutes without lid.  
  10. Garnish with coriander leaves.  Turn off the flame.  
  11. Serve bhindi masala with rice or roti.  
Tips:
  1. Addition of kasuri methi / dried fenugreek leaves is optional. 
  2. Take care to dry the okra before use to get perfect bhindi masala.   

how-to-make-bhindi-masala

Bhindi masala recipe - step by step pics

1.  Wash and pat dry okra pieces.  Trim both the edges and cut it into 1 inch long pieces.  Heat half a tablespoon of oil in a pan, and saute okra / lady's finger in low - medium flame, until it becomes light golden brown and soft.  Transfer it to another plate and keep aside.

bhindi-masala-1

bhindi-masala-2

2.  In the same pan, add oil, splutter mustard seeds.  Then add chopped onion, green chili, and saute till it becomes translucent.  Add ginger garlic paste and saute till the raw smell of ginger garlic goes off.  Add red chili powder, turmeric powder, coriander powder, amchur powder and mix well.  Take kasuri methi and slightly crush it between your palms and add it to the curry.  Mix well.

bhindi-masala-3

bhindi-masala-4

3.  Add chopped tomato, saute on medium flame, till it becomes mushy and oil starts separating on the sides of the pan.  Then add okra pieces, salt, garam masala powder and mix well. Cook for another 10 - 12 minutes without lid.

bhindi-masala-5

bhindi-masala-6

4.  Finally garnish with coriander leaves and then turn off the flame.  Serve bhindi masala with rice, roti, phulka or chapati.



Hope this post was useful.  Do leave you comments, views and suggestions in the box given below. 

Enjoy cooking and serving
nandoo


Tuesday, 18 August 2015

Onion Gotsu Recipe For Idli Dosa Pongal-Onion Gothsu-Vengaya Kothsu

onion-gotsu-recipe

Side dish for idli dosa pongal

Onion gostu recipe - is a tasty side dish which can be served as a sidedish for breakfast items like idli, dosa or pongal.  Onion gotsu can be prepared very easily even when you have unexpected guests at home. This dish makes use of basic ingredients which are readily available in Indian kitchen - onion and tomatoes. This is a special Tamil Nadu style recipe.  

Onion gotsu / vengaya kothsu is an easy to make onion tomato based gravy which tastes great with breakfast dishes like idli, dosa and pongal.  It is not that gotsu is made only with onion, it can also be prepared with brinjals.  

Gotsu is normally prepared using gotsu masala powder.  Gotsu podi is usually made with spices like fenugreek seeds, toor dal, urad dal, coriander seeds and dry red chili.  Since I didn't have gotsu podi with me, I used homemade sambar powder.  

The consistency of gotsu is watery in nature.  

The method of preparing onion gotsu is very easy.  Saute onion and tomato, add cooked moong dal along with spice powders, and water.  Cook on low flame for 10 - 15 minutes.  Onion kothsu is ready.  Here I have used normal onion for making this curry, but you can also use shallots.  Addition of shallots will give more flavor to the dish.  I tried this recipe from Mallika Badrinath's cook book. 

Serve onion gotsu with idli, dosa or pongal.   

Other side dish recipes for idli dosa:

1.  tomato kurma
2.  drumstick sambar
3.  masoor dal chutney
4.  peanut chutney powder
5.  idli milagai podi
6.  potato stew


side-dish-for-idli-dosa-pongal

onion tomato gostu recipe given below:


ONION GOTSU RECIPE


onion gotsu - ingredients 

  • Onion  - 2 (finely chopped)
  • green chilies - 3
  • moong dal - 1/4 cup 
  • sambar powder - 1 1/2 teaspoon 
  • tomatoes - 3 (finely chopped)
  • turmeric powder - 1/4 teaspoon 
  • salt - to taste
for tempering 
  • oil - 2 teaspoons 
  • mustard seeds - 1/2 teaspoon 
  • urad dal - 1/4 teaspoon  
  • curry leaves - few
  • asafoetida powder / hing - one pinch
  • dry red chili - 1 

How to make onion gotsu 

  1. Peel the skin of onion and chop them finely.  
  2. Chop tomatoes finely and keep aside. 
  3. Cut green chilies lengthwise.  
  4. Cook moong dal (green gram dal) until soft. 
  5. In a pan, heat oil.  Splutter mustard seeds.  
  6. Add urad dal, curry leaves, dry red chili, hing and green chilies.  
  7. Add chopped onion and saute till it becomes translucent.  
  8. Add finely chopped tomatoes, turmeric powder, sambar powder and saute till they become mushy.  
  9. Add cooked moong dal, water, and salt.  
  10. Let it cook in low flame for 10 - 15 minutes.  
  11. Finally add chopped coriander leaves. 
  12. Serve onion gotsu hot with idli, dosa or pongal.  

vengaya-kothsu


Onion gotsu recipe - step by step pictures

1.  Peel and finely chop onions.  Keep aside.  In a pan, heat oil, splutter mustard seeds.  Then add urad dal, dry red chili, curry leaves, slit green chilies, and hing.  Saute till urad dal turns light brownish in color.

tempering-onion-gotsu

2.  Add chopped onion and saute till it becomes translucent.

onion-gotsu

3.  Add finely chopped tomato, turmeric powder, red chili powder, sambar powder and saute well till it becomes mushy.  
onion-kothsu

onion-tomato-kothsu

4.  Add cooked moong dal, mix well.  

onion-kothsu-1

5.  Add 1 and 1/2 cup of water, Bring it to boil, reduce the flame and cook till onion gets cooked well and gravy reaches required consistency. 

onion-tomato-gotsu

how-to-make-onion-gotsu

Hope this post was useful.  Do leave your comments, views and suggestions in the box given below. 

Enjoy cooking and serving
nandoo

Potato Sandwich Recipe-How To Make Potato Sandwich-Aloo Sandwich

aloo-sandwich

Potato sandwich recipe - is an Indian style bread sandwich recipe made with mashed potato filling.  So you can also call this as mashed potato sandwich. You need very few ingredients for making this sandwich - bread, potatoes, onion and few spices.  This potato sandwich is very easy to make if you have pre-cooked potatoes available with you.  

Potatoes are called as "aloo" in Hindi and hence this sandwich can also be called as aloo sandwich.  

The mashed potatoes are mixed with onion, green chili, cumin seeds, red chili powder and other spices to make potato filling for sandwich.   Otherwise, you may find this an elaborate process of cooking the potatoes, sauting it in oil, stuffing it and then making sandwiches.  

I make sandwiches very often.  My kids love aloo tikki sandwiches a lot and whenever I have aloo tikkis, I make tikki sandwiches.  But compared to aloo tikki sandwiches, where you need to make tikkis, I find this sandwich pretty easy.  The word becomes more easy if you have potato filling which is made for aloo paratha or masala dosa.  This filling if left over can also be used for making potato sandwich. 

Potato sandwich can be packed for kids lunch along with tomato sauce or ketchup.  Since the potatoes are mashed well and sauteed to remove all the moisture content, the sandwich will not get soggy.  Potato sandwiches can also be a perfect dish for picnics.  

The method of preparing potato sandwich is very easy.  I usually pressure cook potatoes for 3 - 4 whistles.  Then peel them, mash and then saute them along with other spices for making the potato filling.    Then toast the sandwiches using a toaster.  If you don't have a toaster, then you can use a tawa for toasting.  

You can use any bread variety for making potato sandwich.  After spreading the stuffing, you can also add grated cheese on top, cover with another bread piece and then toast.  This will give you wonderful cheesy potato sandwiches.  

More Indian sandwich recipes:

4.    cheese and spinach sandwich
5.    besan bread toast
6.    vegetable mayo sandwich
7.    sweet corn cheese sandwich


how-to-make-potato-sandwich

potato sandwich recipe given below:

POTATO SANDWICH RECIPE


potato sandwich - ingredients 
  • bread slices 
  • butter - 2 tablespoons
for potato masala stuffing
  • oil - 1 teaspoon 
  • potato - 2
  • onion -1
  • green chili - 2
  • cumin seeds - 1/4 teaspoon 
  • grated ginger - 1 teaspoon 
  • turmeric powder - 1/4 teaspoon 
  • red chili powder - 1/4 teaspoon 
  • garam masala powder - 1/4 teaspoon 
  • salt 
  • coriander leaves - 1 teaspoon (finely chopped)

How to make potato sandwich 

  1. Clean and boil potatoes for 3 whistles.  
  2. Let the pressure subsides, then peel the potatoes and mash it.  Keep aside. 
  3. In a pan heat oil, add cumin seeds.  Let it sizzle.  
  4. Then add chopped onion, green chili, grated ginger, and saute till onion becomes translucent.  
  5. Add turmeric powder, red chili powder, and saute till the raw smell goes off. 
  6. Add mashed potatoes, salt, garam masala and mix well.  Saute for a few minutes.  
  7. Add chopped coriander leaves, mix well.  Turn off the flame.  Let it cool.  
  8. Trim the edges of the bread piece. 
  9. Apply butter on one side of the bread piece spread one tablespoon of potato stuffing on top 
  10. Cover with another bread piece and apply butter on the upper portion.  
  11. Toast it till it becomes golden.  

potato-sandwich-recipe

Potato sandwich recipe - step by step pictures 

1.  Boil potatoes in a pressure cooker for 3 - 4 whistles.  Peel and mash them when cool.  Keep aside. 

2.  In a pan, sizzle cumin seeds, then add chopped onion, green chili, grated ginger and saute till raw smell goes off and onion becomes translucent. 

how-to-make-aloo-sandwich

3.  Next add red chili powder, turmeric powder and saute again till the raw smell goes off.  Add mashed potatoes, salt, garam masala, mix and saute until the entire moisture is gone.  Add chopped coriander leaves, turn off the flame, and allow the mixture to cool.  

indian-style-potato-sandwich

4.  Trim the eges of the bread.  (You can also use the whole bread without trimming the edges.   Apply butter on one side, spread the potato stuffing on the other side, cover with another bread piece and apply butter on the upper portion.  Toast until it becomes golden.  

breakfast-recipe


sandwich-recipe
Hope this post was useful.  Do leave you comments, views and suggestions in the box given below.  


Enjoy cooking and serving
nandoo
 



Friday, 14 August 2015

Cholar Dal Recipe-How To Make Cholar Dal-Bengali Style Chana Dal

bengal-style-cholar-dal


Cholar dal recipe - A traditional Bengali styled dal which is often made during festivals often accompanied by luchi (fried puffed Indian bread) and begun bhaja (fried eggplant) Cholar dal is made with chana dal or bengal gram dal.  

I had heard about cholar dal from the time I started blogging, but somehow was hesitant to try it. But recently, I found it many cookbooks and was tempted to try it yesterday.  Unlike normal dals which we prepare on regular days, cholar dal is more aromatic due to the addition of cardamom, cloves and cinnamon and also little sweet.  I tried this recipe from India Cook book.  The original recipe calls for 3 teaspoons of sugar, but I don't prefer sweetness in my dal, so reduced it to 1 teaspoon.  I didn't have fresh coconut with me so used grated coconut instead.  But after making the dish, I really felt that I should have used fresh coconut bits.  

Cholar dal is an easy recipe with no onion or no garlic in it.  This recipe is not complicated and makes use of spices which are readily available at home.  Cholar dal with luchi is often prepared during festivals and occasions such as pooja, family functions, or even birthday functions.  

The consistency of cholar dal should be thick and not watery.  


Cholar dal tastes great when accompanied with luchi or kachori or with some pulao.  But it also tastes good with chapathi.  I served it along with luchi yesterday night and with chapati today morning. 

More dal recipes:

2.  Dal tadka 
4.  Kashmiri rajma  (rajma curry)
5.  Chana ghashi (mangalore style chickpea curry)

cholar-dal-recipe


CHOLAR DAL RECIPE


Cholar dal recipe - ingredients 

  • chana dal - 1 cup
  • cardamom (green) - 1
  • clove - 1
  • turmeric powder - 1/2 teaspoon 
  • green chilies - 4 (slit length ways)
  • sugar - 1 teaspoon 
  • salt - to taste 
For tempering 
  • oil / ghee - 1 tablespoon 
  • bay leaf - 1 (small)
  • green cardamom / elaichi - 2 - 3
  • clove - 2 - 3
  • cinnamon stick - 1 1/2-inch long piece
  • dry red chili - 2
  • cumin seeds - 1/2 teaspoon
  • hing / asafoetida powder - a pinch
  • coconut bits - 2 tablespoons 
  • raisins - 1 tablespoon 
  • cumin powder - 1/2 teaspoon 

How to make cholar dal recipe

  1. Soak chana dal in water for 1 hour.  
  2. Then pressure cook chana dal along with green chilies, turmeric powder, sugar, cardamom, cumin seeds, salt and 4 1/2 cups of water for 7 - 9 whistles or until the dal is cooked till soft.  
  3. Wait till the pressure subsides.  
  4. Open the lid, mash up some of the dal and leave some aside.  
  5. Simmer the dal, so that water reduces a bit.  
  6. Heat ghee or oil in a pan.  
  7. When hot enough, reduce the flame to medium, add the whole spices first- cinnamon, cardamom, bay leaf, cloves and dry red chili. Saute till they become aromatic. 
  8. Then add asafoetida powder,  coconut and stir-fry for a few minutes or until the coconut is brown.  
  9. Then pour the tempering over the dal.  
  10. Add raisins, cover and simmer for about 5 minutes.  
  11. Sprinkle the chili powder, cumin powder, over the dal and cover.  
  12. Do not stir until ready to serve.  

how-to-make-cholar-dal

Cholar dal recipe - step by step pictures

1.  Clean and soak chana dal or bengal gram dal for 1 hour.  

2.  After an hour,  add the dal along with 4 1/2 cups of water to a pressure cooker.  Add turmeric powder, green chilies, cardamo, cloves, sugar, and salt.  Pressure cook for 7 - 9 whistles or until the dal is cooked till soft.  The dal should be cooked well, it should be soft, but it should not be mushy.  

cholar-dal-recipe-1

3.  Once the pressure subsides, open the pressure cooker, mash up some of the dal using a potato masher and leave some dal as such.  Simmer the dal, so that water reduces a bit.  

4.  In another pan, heat ghee or oil.  First roast the whole spices like cardamom, cinnamon, cloves, cumin seeds and dry red chili.  Saute on low flame till it becomes aromatic.  Then add asafoetida powder, coconut bits.  (I didn't have fresh coconut so that I could take coconut bits.  So I used grated coconut instead.  )  Saute till coconut pieces turn brownish in color.  Add the tempering over the dal.  

dal-recipe

5.  Add raisins, cover and simmer for about 5 minutes.  

6.  Sprinkle red chili powder, cumin powder over the dal and cover.  Do not stir until ready to serve. 

chana-dal-recipe

Hope you liked this post.  Do leave your comments, views and suggestions in the box given below.  

Enjoy cooking and serving
nandoo