Upma

Upma is an another Indian dish which can be had as a snack or can even be had as a filling breakfast.  

Tip: Indian cuisine is versatile. Simple techniques and and a marriage of various kinds of spices and flavors makes the Indian cuisine flexible and sapid. Indian women know very well to use the left overs and whip up delicious meals using them. One such dish where I usually use the leftover curries is Upma. If the left over curry is a dry dish, I often mix it in the preperation of the Upma which makes it even more delicious and healthier. And if the left over curry is thin (soupy) in consistency, then I use it to serve along with Upma.  

Upma – Semolina cake, served along with leftover Colocasia/Arvi in a tangy sauce

Upma is comfort food for me. It is a filling healthy breakfast to start a new day, quite easy to prepare and gets prepared swiftly. Upma Rawa or Semolina or Sooji is available at many Indian stores very easily.

Serves – 4

Upma – Semolina cake

Ingredients:

• Semolina/Sooji/Upma Rawa - 1 1/2 cups
• Canola oil - 3 tbsp
• Black Mustard seeds – 2 tsp
• Whole dried red chilli – 1 
• Small Green chillies – 4, finely chopped
• Fresh grated ginger – 1 tbsp
• Fresh or dried Curry leaves – 10
• Urad Dal – 1 tsp
• Moong Dal – 1 tsp
• Turmeric – 1/2 tsp
• Yellow Onion – 2, large, finely chopped
• Salt – 2 tsp or to taste
• Water/Chicken or Lamb Stock - 3 1/2 cups
• Lemon juice – 3 tbsp
• Cilantro – 1/2 cup, finely chopped
• Fried Cashewnuts – 1/2 cup, chopped

Method:

• In a non-stick saucepan at medium heat, pour oil and as soon as it gets warm, throw in the mustard seeds. Cover the saucepan with a splatter screen and as soon as the seeds begin to pop, add in the green and red chillies, dals, ginger, turmeric and curry leaves. Saute them for 3 minutes and later add the chopped onion and salt to it. Let the onions sweat out a little. Fry them all for about 5 minutes stirring it continually. Add the Upma Rawa and fry the whole mixture for 5-8 minutes more again stirring frequently (if you have any dry curry left-overs, you can add it too at this stage, read the notes above)
• Now pour the water/stock and mix throughly to that no lumps form. Reduce the heat to low and cover the saucepan. Let it cook for 3 minutes more. 
• Remove from heat and add lemon juice, cashewnuts and cilantro. Fluff and mix it all using a fork and spoon the mixture into whatever molds you like, press the mixture well. Invert them onto warm serving plates and serve them for a yummy breakfast. 

Suggested Accompaniments: I and my family enjoy it along with Lemon/Lime or Mango pickle prepared Indian style, or with any thin (soupy) leftover Curry/Saalan. I also love to savor it along with Khatti Dal. My Mother used to serve it us when I was a kid along with a handful of shallow fried groundnuts. 

This goes as an entry to the event, Click Yellow for Bri, being held this time as a Cancer Fundraiser by Jai and Bee for Briana Brownlow.

This also goes all the way to Raaga of The Singing Chef for the WBB#23 Express Breakfast Event she is holding this month.

Luv,
Mona

Khatti Dal

Khatti Dal is a lentil suop/stew that has a slight tangy flovor due to the addition of either tamarind concentrate or lemon concentrate. This lentil soup is usually a side dish in most Hyderabadi households to wet their rice and is had with an another vegetarian or a non-vegetarian side dish.   

Khatti Dal – Sweet and Sour Lentils 

Adding garlic to it in the baghaar or tempering process gives it a unique flavor and makes it even more delicious. You add either Lemon concentrate or Tamarind concentrate to prepare the Khatti Dal. I prepare this dal with whatever Dal, like Toor dal/Split Pegion peas or Masoor Dal/Red Lentils or Moong Dal/Green gram, I have on hand the day I am preparing it. But I especially love it when it is prepared by Toor Dal.

Khatti Dal – Tangy Lentil soup

Ingredients:

For the Dal

Toor dal/Split Pegion peas or Masoor Dal/Red Lentils or Moong Dal/Green gram- 1 cup
Salt – to taste
Red chilli powder – 1 1/2 tsp
Haldi/Turmeric – 1/4 tsp 
Lemon/Tamarind concentrate – 3 tbsp or according to taste

For the Baghaar/Tempering

Canola Oil – 2 tsp 
Garlic Cloves – 2, large, each cut lenghwise into two
Cumin seeds – 2 tsp
Dred Red chilliies – 2, each broken into two
Fresh/Dried Curry Leaves – 8

Method:

-Wash and soak the dal overnight in surplus water. The next day, drain the dal and wash them. Keep aside.
-Take a presuure cooker and throw in the dal. Add about 3 cups of water and pressure cook it till the dal is very soft. Add turmeric, red chilli powder and salt.
-Pour the contents of the pressure cooker into a blender container and blend it till pureed. Or you can even simply puree it using an Immersion blender.
-Meanwhile in a small non stick frying pan at medium heat, pour oil and as soon as it gets warm, add the cumin seeds. As they begin to splutter, cover with a splatter screen and reduce heat to medium low, and throw in the remaining ingredients for baghaar/tempering and remove from heat.
-Pour the contents of the blender container back into the pressure cooker and bring it to a boil. Add the lemon/tamarind concentrate and also the contents of the pan and stir to mix. You can add more water if you want to achieve the consistency you desire. Some people like a thin consistency and some like it slightly thick in consistency. Adjust salt and serve warm.

Suggested Accompaniments: It is a side dish to mealsto wet rice and had along with a vegetarian or non-vegetarian side dish.

A while ago Meeso of For the Love Of Food! awarded me with the ‘Rockin Girl Blogger’ award. I rock! Thanks Meeso.

I pass on this award to all those talented bloggers in this ever growing world of food blogosphere.

Luv,
Mona

Rajmah Masala

Red kidney beans are one of the gorgeous beans among the Beans and Lentils food group. They are very nutritious too.

Whenever I prepare this dish, I make it a point to savor them along with Palak Pooris, the combo I love to have for a meal or a filling breakfast. You can even have this red bean curry along with rice and a side dish, or prepare Rajmah Pulao for a one-dish meal.

Rajmah Masala 

Adding dried crushed Curry leaves to this recipe impart their own flavor to the dish. Ofcourse you can substitute it with fresh leaves if available. I have been searching extensively for a Curry leaf plant in Canada so that I can always have a supply of those fragrant leaves for my culinary use. I hope I find one someday soon.

Rajmah Masala

Serves: 4-6

Ingredients:

• Canola Oil – 2 tbsp
• Yellow Onion – 1, large, finely sliced
• Dried Red Kidney Beans – 1 cup (or) Canned Red KidneyBeans – 1 can (173 gms, Red Kidney beans in Water), drained
• Tomatoes – 2, finely chopped
• Thick Coconut Milk – 4 tbsp
• Garam Masala – 1 1/2 tsp
• Red Chilli powder – 2 tsp
• Salt – 1 1/2 tsp
• Dried Crushed Curry Leaves – 2 tbsp (or) Fresh Curry leaves – 8-10

Method:

• Wash and soak the Red kidney beans in surplus water overnight. The next day, drain them and in a saucepan, bring two litres of water on boil and add the soaked and drained beans and cook them along with half tsp salt till they are just soft. Do not make them mushy. Drain and keep aside
• Pour oil into a saucepan at medium heat and as soon as it warms ups, throw in the sliced onion. Stir fry them till they are golden. Add the drained Red kidney beans, chopped tomatoes, coconut milk, red chilli powder and salt. Stir gently to mix well and cover the lid. Simmer for about 10 minutes stirring it two times in between.
• Open the lid and mash the mixture a little bit with the back of a wooden sppon. Throw in the crushed dried curry leaves and the garam masala. Gently give it a stir and cook for 4-5 minutes more. Serve warm.

Suggested Accompaniments: It tastes delicious along with Palak Poori, my favorite combo. You can also have it along with Roti or Parathas or Rice.

I am sending this to as an entry to the Click:Beans ‘n Lentils event hosted by Jai and Bee at Jugalbandi.

Luv,
Mona

Idli

Idli is the most favorite breakfast item in India. They are steamed cakes of Lentils and Cream of Rice or Wheat. These soft and fluffy cakes which are rich in proteins and carbohydrates are prepared in many hotels, and restaurants almost every day for the morning breakfasts. It is a healthy and nutritious probiotic Indian breakfast. 

Idlis in a plate with Sambar poured over them and served along with Coconut Chutney 

The Idli Rawa, which is the Cream of Rice or Wheat are available in any Indian Store. The Idli mould are also easily available in most of the Indian Stores, and are sold in almost every stainless steel utensils shop in India. The Idli plates in a Idli mould have depressions  to pour the batter in those. These depressions vary in sizes in different stores. I have a medium size Idli Mould which is perfect for my family.

To prepare Idli, i usually start its preperation from a day ahead. Like for example if i plan to prepare it on Sunday for breakfast or brunch, i start from Saturday morning. On the Saturday morning, i wash and soak the Urad Dal and before i go to sleep in the night i drain away the water and grind the dal well, then mix it with the washed Idli Rawa in a bowl and keep the bowl in a warm and dark place. I use equal amounts of Idli Rawa and Dal.

Idlis – Steamed Rice-Lentil Cakes

Makes : approx 40 Idlis 

Ingredients:

• Urad Dal/Black Lentils (Split White) – 1 1/2 cups
• Cream of Rice (Idli Rawa) – 1 1/2 cups
• Baking powder – 1/2 tsp
• Salt -  1 tablespoon
• Canola Oil – to grease the Idli Plates

  

Idli batter in the Idli Mould & Cooked Served Idlis 

Method:

(Note: Read the above instrictions before you proceed to prepare the Idli)

• Wash and soak the Urad Dal and in surplus water for about 6-8 hours. Wash the Idli rawa and keep aside.
• In a wet grinder, or a food processor, blend the Urad dal adding a few drops of water to aid in the blending to a very fine paste.
• Add this to the washed idli rawa in a large mixing bowl and mix them both completely. Add water to it to make a batter of a slightly thick consistency, it should not be too watery or too thick. Keep aside in a warm and dark place for it to ferment for about 8 hours or overnight.
• Later, when you see the bowl, the batter should have fermented well and the volume almost doubled. Add Salt and mix it well.
• Grease the Idli stand with a few drops of oil and pour about 1-2 tablespoon of batter in each depression in the Idli stand.
• In a large pressure cooker, pour water and put the stand inside, making sure the water does not touch the lowest idli plate in the stand. The water level in the pressure cooker should be well below it.
• Close the lid of the cooker and do not put the weight on it, pressure cook them for about 10 minutes.
• Once done, scoop the Idlies out with a tablespoon in a big serving bowl.
• Repeat this process adding water to the cooker as necessary until the batter is all used up.

Suggested Accompaniments: Serve them hot with Sambar, Coconut chutney, Hara Dhaniya aur Pudina Ki Chutney. ( I love to have Idlis with Padma’s Udipi Sambar)

Tips:

1.  If you live in a cold place, you can add about half tsp of Baking powder to the batter before you keep it to ferment, and set the oven to 350°F. Keep the bowl inside. Later after 10 minutes, Off the oven keeping the bowl still inside till fermented well. This aids in the fermentation. If the batter has not fermented and doubled in size by next day, do not use it for Idli. Instead make Dosa out of it.
2. If you do not find Cream of Rice, you can even use Cream of Wheat as the Idli Rawa.
3. This is the basic recipe for the prepartion of Idli. You can alter it by adding a few chopped french beans, carrits, coriander leaves ..
4. Adding a dollop of butter to the idli while having them hot along with sambar makes it more delectable.
5. These Idli moulds are the traditional methods to prepare Idli at home. If you are somehow not able to find the Idli Mould, you can use little metal bowls which can be kept in a steamer or an egg poacher. I have however never used these. I only use the Idli Mould each time i prepare these. 

Luv,
Mona

Khadi Masoor Ki Dal

Khadi Masoor Ki Dal reminds me of the hot, sunny, and summery Indian breakfasts, with warm Ghee ke Parathe and Khadi Masoor ki Dal. My Aunt-Mami used to prepare the best Khadi Dal. I always used to request some of it whenever i would go to visit her.

Khadi Dal is one very easy side dish that goes well along with Mirchi Ka Salan or Mahekhalya or Andey Ka Khatta Salan, Baghare Baingan and Basmati Chawal for a meal, or just with Parathas for a breakfast or brunch. This recipe is so quick to prepare that it is one of the very first dishes one learns when he/she starts to experiment in kitchen discovering their culinary skills.

You can garnish it with finely chopped cilantro/dhaniya or with finely chopped fresh Dillweed/Suvabhaji. It tastes best along with chopped Dillweed, but if unavailable you can also go by the cilantro.  

Serves – 4-6 

Khadi Masoor Ki Dal - Red Lentils curry

Ingredients:

• Split Red Lentils/Masoor Dal – 1 cup
• Canola Oil/Sunflower Oil - 2 tbsp
• Yellow Onion – 1, large, finely sliced
• Ginger Garlic paste – 1 tsp
• Red Chilli Powder – 1 1/2 tsp
• Turmeric – 1/3 tsp
• Salt – 1 1/3 tsp or to taste
• Warm Water – 1 cup, to cook
• Warm Water – 2 cups, to soak

Khadi Masoor Ki Dal – Dry Red Lentils

Method:

• Wash the lentils well in a strainer till water runs clean and soak them in a bowl of warm water-to soak for about 30 minutes.
• Meanwhile in a pan on medium high heat, pour in oil and as soon it warms up add the sliced onions and stir fry them till they are golden brown in colour.
• During this time, drain the soaking dal and throw away the water.
• Lower the heat and add ginger garlic paste, red chilli powder, turmeric and salt. Also add the drained dal and mix it well with a spoon. Pour in the warm water to cook and give it a stir. Cover the lid of the pan and let it cook on medium heat till a nice steam has formed inside. Keep an eye on it as soon as the dal is done remove it from heat (You can add a few drops of water if needed if the dal is still undone)
• Garnish it with fresh Indian Dill leaves (Soya) or fresh finely chopped coriander leaves. Serve immediately.

Suggested Accompaniments: Mahekhalya or Andey Ka Khatta Salan or Baghare Baingan or Mirchi Ka Salan and Basmati Chawal, or Parathas..

Luv,
Mona

Khichdi

Khichdi always reminds me of my childhood when on every friday after the Jummah Salah, by the time my father would come home for lunch, my lovely Ammi would prepare and serve Khichdi piping hot. The beautiful aroma of Khichdi used to fill the house provoking our taste buds. This dish is uniquely tasteful. It would be so comforting, and we all used to enjoy the meal to the last morsel.. Sweet Memories !

This dish is also sometimes prepared at breakfasts, especially when someone is invited for a brunch or a breakfast. It is had along with Khatta (see below for its recipe), Qaeema, Mango Pickle/Keyri Ka Achar, Papad, Qageena and Coriander and Mint Chutney/Hara Dhaniya aur Pudine ki Chutney. Everyone is allowed to help themselves with whatever he/she likes as an accompaniment with Khichdi. My grandmother used to loved it along with the chutney the most. It is also very delicious when had with nothing along. The ginger garlic paste and onion are the main flavor ingredients and give the dish a sweet-pungent flavor.

Khichdi is best for upset stomachs and Diarrhoeas. Add a little water to the prepared Khichdi and pressure cook it a little more so that the rice is very soft. Mash it lightly with the back of a wooden spoon. Have it along with Yoghurt. You will definitely feel good as it is easy to digest and very nutritous.

Khichdi – Red Lentil Rice 

I like my Khichdi piping hot. As soon as it gets prepared I serve it along with its accompaniments. So I prepare the accompaniments well before the khichdi is to be prepared, so that everything can be served all at once. Warm Khichdi is so very comforting in these wintery days. It gives immense gratification to the soul. 

Khichdi – Red Lentil Rice 

Ingredients:

• Basmati Rice – 4 cups
• Water – 7 cups
• Yellow Onions – 2, large, finely sliced
• Ginger-Garlic Paste – 2 heaped tbsp
• Masoor Dal/Red Split Lentils – 1 cup
• Salt – 1 tbsp
• Canola Oil – 1/2 cup
• Turmeric – 1/2 tsp

Method:

• In a big bowl, wash together the red split lentils and rice very well. Soak them in clean water for about 30 minutes. 
• In a heavy bottomed deep non stick saucepan at medium high heat, pour oil and let it warm up.
• As soon as it gets warm, throw in the sliced onion and stir fry them till they are all light brown in colour.  
• Now drop the ginger-garlic paste into it. Reduce the heat to medium and fry it along with the onions for 5 minutes till the whole mixture is nicely browned and a beautiful aroma starts.
• Throw in salt, turmeric and pour water. Increase the heat to high and let it come to a boil once.
• Meanwhile drain the rice which was kept aside to soak.
• As soon as the water with onion mixture has come to a boil, add the drained rice and stir well but gently to mix. Let it cook for 2-3 minutes then simmer and cook until the water has almost all been absorbed. Turn off the heat and close the lid. Leave to rest for about 10 minutes. During this time nice steam will be built up and the rice will all be cooked to perfection. Serve hot along with above suggested accompaniments. Enjoy.

Suggested Accompaniments: It is had along with Khatta (see below for its recipe), Qaeema, Mango Pickle/Keyri Ka Achar, Papad, Qageena and Coriander and Mint Chutney/Hara Dhaniya aur Pudine ki Chutney

Updated-Nov07, 2008:

On the request of Aadarsh, a reader of my blog, I present you all with the recipe for ‘Khatta’.

Khatta – Tamarind Water

Ingredients:

For the Tamarind water:

• Tamarind Concentrate – 2 tbsp
• Water – 3 cups
• Red Chilli powder – 1/4 tsp
• Salt – to taste
• Cilantro/Dhaniya – 1 tbsp, finely chopped
• Mint leaves/Pudina - 1 tbsp, finely chopped
• Small green chillies/Hari mirch – 1 tbsp, finely chopped
• Yellow Onion – 1 tbsp, finely chopped
• Ginger-Garlic paste – 1/3 tsp
• Sesame seed or Almond paste – 1 tsp

For Baghaar:

• Canola oil – 2 tsp
• Fresh Curry leaves – 4-6
• Cumin seeds – 1 tsp
• Dried Red Chilli – 2, whole

Method:

• In a bowl mix all the ingredients under the heading, ‘For Tamarind water’.
• Heat the oil in a small saucepan, and add curry leaves, cumin seeds and the dried red chilli. Immediately add the tamarind water and let it come to a boil. Cover with a lid and remove from heat. Serve along with Khichdi.

And it is not the end, I have another pleasing information to share with you all, Priya of 365 Days of Pure Vegetarian and Lubna of A Hyderabadi Foodie’s Cookbook, has again presented me with the Nice Matters Award, Thanks Dear. I’m honored!

Luv,
Mona

Colourful Pasta

There’s one thing about pasta that I like a lot. It can be made in a hundred different ways changing the flavours with every ingredient you wish to add to it. While preparing pasta you can experiment a lot, with whatever you like, and it gets ready instantly for a delicious heartful meal.

This recipe which I make is loved by everyone in my home. You can substitute meat in this recipe with the same amount of chicken breast pieces, or omit both and make it a vegetarian pasta dish. Adding meat or chicken just gives a good flavour of itself to the dish and i did not use much. Its a colourful and healthy dish. Try it out.

Serves : 4

Colourful Pasta

Ingredients:

• Lamb/Veal meat – 110 gms, cubed into bite size pieces
• Fusilli Pasta – 400 gms
• Ripe Tomatoes – 2, large, chopped finely
• Canned Tomato paste – 1 cup
• Carrots – 2, washed peeled and sliced
• Red capsicum – 1, large
• Green beans/Binees – 1 cup, washed and chopped
• Canned Black beans – 1 cup, drained and gently washed
• Salt – to taste
• Red chilli powder – 1 tsp
• Turmeric – 1/4 tsp
• Garam masala – 2 tsp
• Yellow Onion – 1, small, sliced
• Canola Oil – 4 1/2 tbsp
• Parmesan Cheese – 1 cup, Grated (optional)
• Black Olives – 1 cup, sliced and deseeded (optional)

Method:

• Put a pressure cooker on heat and add half a tablespoon of oil to it. Add the washed and cubed lean meat pieces and stir until no longer red. Pour a little water and pressure cook till it becomes soft. You can even use some left over meat. Just shred it into bite size pieces. Remove the meat with all its juices to a bowl once done.
• Take a pan and add two teaspoon oil to it. Fry the cut carrots, capsicum, french beans individually for 3-4 minutes each and remove in an another bowl.
• In a sauce pan, add the remaining oil and put it on heat. Add the sliced onions to it and let them turn translucent. Add the finely chopped tomatoes and cover the lid for a few minutes till the tomatoes have become soft. Add the tomato paste and stir to mix. Add salt, chilli powder, garam masala and turmeric and stir again. Now add the meat pieces with all its juices to the tomato mixture and let it cook for 2-3 minutes.
• Meanwhile cook Fusilli according to instructions and reserve half cup of the water in which the Fusilli was cooked. Drain and keep aside.
• Add the drained pasta with its reserved water, the drained black bean and the sautéed vegetables to the tomato mixture. Reduce the heat to medium low and let it cook uncovered for 5 more minutes.
• Serve immediately into individual plates sprinkled with grated parmesan cheese and sliced olives on top.

Luv,
Mona

Tamatar Chawal

Tomatoes are rich in Lycopene. And a very important ingredient in an Indian kitchen.

This One-Dish meal is healthy and nutritious and a hit with kids. When you feel tired and do not feel like being in the kitchen for a long time, this recipe goes well, as it does not need any accompaniments, and you can prepare this in a jiffy. You will love it. Comfort food it is! Try it out, and enjoy.

Tamatar Chawal – Tomato Rice 

Serves: 5

Ingredients:

• Rice - 4 cup
• Tomato – 6 medium
• Tomato paste – 2 tbsp
• Ghee - 1 tbsp
• Split Black gram/Urad Dal - 1 tbsp
• Split Bengal gram/Chana Dal - 1 tbsp
• Small Green chillies – 8, finely chopped
• Yellow Onion – 4, medium
• Turmeric – 1/4 tsp
• Salt – To taste

Method:

• If you have left over plain rice then you can use it or else cook the 4 cups rice with about 2 tsp salt and keep aside.
• Slice green chilles, onions, and tomatoes finely.
• Heat Dalda/clarified butter in a pan and add split black gram and bengal gram along with onions, tomatoes, green chilles. Also add salt, tomato paste and turmeric powder and stir well. Cook and let cook for a few minutes until the tomatoes are slightly mushy.
• Remove in a large bowl and add cooked rice to it and mix it throughly and gently.
• Reheat it before you serve.