Comfort food

I am happy to update all my readers that my blog has been mentioned in The Telegraph article. This is the first time my blog has been mentioned in any newspaper. However, there is a spelling mistake regarding the title of my blog in that article. When contacted the author said she will not be able to rectify it now.. Regardless, I am immensely elated and joyous. I thank everyone for your support and appreciation.

Yesterday, we witnessed the first glimpse of flurries for this season of winter. I love winter, the use of layers of warm clothes, oceans of lotions, the lovely snowfall, the sparkly sunshine when the rays fall on the snow spead everywhere.. but there are also things that I dont like about winter, like the really short days with the dark setting in by as early as four in the evening, or the immense difficulty in leaving the warm and cozy blanket to get up and get ready in the morning, watery eyes, runny noses, boring darkness, dangerously slippery side walks and the wearisome task of scraping ice after every snowfall.. Nevertheless Canadian winter is a beauty in itself for the tourists (..and just for the first few weeks for the residents here after which we all get irked, fed up..) 

After a day of work in these long, chilly and wintry days, one craves for comfort Indian food prepared fresh and ready to enjoy along with a few warm rotis. One such dish that I love is this preperation of Toor dal which I had learnt from my aunt.

Toor ki dal served along with warm rotis and Sukhi Arvi

Dals are an essential part of an Indian diet. They are prepared in various ways, dry, thin or saucy in consistency, and relished as either a side dish or used to wet rice. They serve as excellent protein sources. Toor dal is a little sweeter in comparision to other dals and mostly widely used. It is my favorite dal.

The following Toor dal preperation is a regular item in my house. It tastes absolutely yummy along with a vegetable side dish and rotis as a comforting meal for the soul.

Toor ki Dal – Yellow Lentils currry

Ingredients:

• Toor dal – 1 cup
• Water – to soak and cook
• Canola oil – 2 tsp
• Curry leaves – about 10
• Cumin seeds/Zeera – 1/2 tsp
• Canned tomato paste – 3 tbsp
• Red chilli powder – 1 1/2 tsp
• Salt – to taste

Method:

• Soak the dal in surplus water for about 6 hours. Later drain the dal and wash it well prior to cooking.
• Put the washed dal in a tall saucepan along with about 2 cups water and salt and let it cook on medium until the dal is soft but retains its shape. You can add a little water if needed for the dal to cook.
• Meanwhile, in a frying pan, pour oil and as soon as it warms up, add the cumin seeds and curry leaves. Add tomato paste, red chilli powder and let it cook for 2-4 minutes on medium heat. Dump it all into the saucepan with the cooked toor dal. Add a little more water for all the ingredients to get properly mixed together. Let cook for about 5 more minutes. Serve warm.

Suggested Accompaniments: Warm rotis and a vegetarian or non-vegetarian side dish.

Takecare and Keep warm!

Luv,
Mona

Sojni ki Phalli Ki Patli Dal

‘Sojni Ki Phalli’, in Urdu language, are also called as ‘Drumsticks’, in English language. They are long, green, slender and triangular pendulous pods which grow on the Drumstick tree or Moringa oleifera, its Scientific name. The trees are drooping and are native to the Indian subcontinent mainly. The tree is very useful as it does not require any special conditions to grow well and the leaves and pods are high in nutrition. The tree is drought resistant and almost each and every part of the tree is useful to mankind. I have however never consumed the leaves of the plant, but I love the drumsticks, the pods/beans that this tree bears.

The pods have an outer hard skin, winged and waxy seeds in the centre and a delicate delicious pith in between. They are very long in length, around 30 cm or more. Once cooked, the only parts of the pod consumed are the sweetish and delicate jelly like pith and the winged seeds. Be sure to look for younger looking ones while you shop. They are available fresh at various Indian stores selling groceries, and are also sold canned.

To prepare the pods, they are first washed and pat dried, the outer skin is scraped slightly with a serrated knife, cut into 5-6 cm long tubes and then simmered in water and spices for 10 minutes to be added to any curry or dals and consumed. There is a particular method by which the pods are consumed. The pods are easily broken into three strips once cooked and each strip is scraped by a spoon or by running your teeth down the lenth of the strip. Some even chew the outer tough skin to extract the juices and later discard it at the side of the plate.

Among the various dishes in which these pods are added, the most favorite one enjoyed by me is ‘Sojni ki Phalli Ki Patli Dal’. I remember I was a little kid when I tasted these for the first time, and I still love them immensely.

Sojni ki Phalli Ki Patli Dal – Drumsticks in a Tangy thin Lentil Soup 

Ingredients:

• Sojni ki Phalli/Drumsticks – 3, cut into small tubes-approx 5-6 cm in length (as shown in the picture above)
• Split Bengal Gram/Pigeon Pea/Split Red Lentils-Toor/ Masoor/Chana Dal – 1 1/2 cup
• Red Chilli powder – 2 tsp
• Salt – 2 tsp
• Turmeric – 1/4 tsp
• Tamarind concentrate – 3 tbsp
• Canola Oil – 2 tsp
• Curry leaves, fresh - 5-8
• Dried Red chillies – 3
• Garlic Cloves – 2, large, smashed
• Tomato – 1, large, finely chopped

Method:

• Soak the dal for about 2 hrs in surplus cool water. later, drain and boil the dal in a saucepan with 4 cups water along with a pinch of salt and turmeric until the dal is mushy. With a hand blender, puree the dal or whisk it alternatively until smooth.
• Meanwhile, in a seperate saucepan, pour oil, add the curry leaves and the dried red chillies, cumin seeds, garlic cloves and as soon as they start to splutter, add the drumsticks and pour 2 cups water along. Add red chilli powder, turmeric, salt and the chopped tomato. Close the lid and let it cook on medium for 10 minutes.
• Pour the pureed dal into the saucepan with the drunsticks and pour water to achieve the consistency you want. Add tamarind concentrate, and let it cook on medium for 5 more minutes. The dal is thin or soupy in consistency and not usually very thick. Serve warm

Suggested Accompaniments: Basmati Chawal, and a Vegetarian or Non-vegeratian side dish.

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

Kaddu Ke Chilke Ka Saalan

This is one the dish I love a lot, and have so many memories associated with it. When I would hear that my Lovely Mom has prepared Kaddu Ke Chilke Ka Salan for the meal tonight, I used to look forward for the meal so earnestly.

Two Bottle Gourds 

Bottle Gourd is a very humble vegetable. Not many people like it, and it is not a favorite of many people. But it is quite nutritious, delicious, healthy, and perfect for weight watchers! Its delicate nutty flavor provides a great taste to dishes. This particular recipe uses the peels of bottle gourd and it is one no-fuss yummy curry which you will all love.

 

Kaddu Ke Chilke Ka Saalan – Bottle Gourd Peels with Lentils Curry

Tip : While I the peel the bottle gourd, I take care not to peel it too thin if I plan to prepare this curry out of the Peels. I peel them about half a centimetre thick (about 5 millimeters). This is because a little bit of the flesh (magz) along with the peel gives a great taste to this curry. Usually I prepare this curry with Split Bengal Gram/Chana Dal but you can prepare it even along with Yellow Split Peas/Toor Dal. It truns out equally delicious.

Kaddu Ke Chilke Ka Saalan – Bottle Gourd Peels with Lentils Curry

Ingredients:

• Bottle Gourd Peels/Kaddu Ke Chilke – 400 gms, cut into small bite size strips
• Yellow Split Peas/Toor Dal or Split Bengal Gram/Chana Dal – 1/2 cup
• Tomato paste/Pasta Sauce - 2 tbsp or Fresh diced Tomato – 1 small
• Red Chilli Powder – 1 1/2 tsp
• Salt – 2 tsp or to taste
• Canola Oil/Sunflower Oil – 1 tsp
• Fried Yellow Onions paste - 1 cup

Method:

• Soak the dal in two cups water overnight(optional). Drain and Cook the dal in two cups water till they are soft but still can hold their shape well. Drain and reserve.
• In an another saucepan, put the cut Bottle gourd peel strips with around 3 cups water and a pinch of salt and let it boil once, then simmer it with closed lid until the peels are tender. This can take about 30 minutes. Or you can simply pressure cook for a little while.
• Later add your favorite pasta sauce or tomato paste or fresh diced tomatoes, red chilli powder, salt, oil and fried onions to it. Give a good stir.
• Gently add the cooked Dal and mix it well. Cover the lid and let it cook for 3-5 minutes. Keep checking it in between if it is sticking to the bottom of the pan. You can add a little water if it becomes too dry. Serve it hot.

Suggested Accompaniments:It tastes heavenly along with a warm Roti or a Paratha. I usually devour upon it just plain along with nothing!

Luv,
Mona

Mitthi Dal

I remember my childhood days when my dearest Mom would prepare Plain White Rice, Mitthi Dal and Tamatay Gosht.. Oh Yummy. I miss my Mom terribly whenever I prepare this combination in my house. This used to be a regular combo for the Sundays lunch in India, atleast two times a month, and we never felt tired of it anytime, it was sooo yummy. I prepare this meal once in a while here, and i can never prepare it as delicious as my Mom used to. She has magic in her hands. I miss you Mom..

Mitthi Dal – Sweet Yellow Lentils Soup 

This meal is very simple to prepare. It gets prepared in about a hour and fifteen minutes, or less. Try this combination and you will love it. We even have Mitthi Dal as a soup in this crispy cold weather. ‘Mitthi Dal’ means ‘Sweet Dal’. There’s no sugar added to the dal here, but the red chilli powder isnt added to it at all, so its kinda sweet in taste, and hence called so.  

Mitthi Dal – Sweet Yellow Lentils Soup 

Ingredients:

• Toor Dal (Yellow Lentils) -1 cup
• Salt – 1 3/4 tsp
• Oil – 2 tbsp
• Onion – 1, medium sized, finely sliced
• Fresh Coriander leaves – 1/2 cup, washed and finely chopped

Method:

• Wash and soak the dal in surplus water for about 2-3 hours.
• Drain the water from the dal and add fresh water to it and pressure cook it till soft.
• Pour the softened dal with the water in a blender container and blend it till its smooth and pasty. You can also blend it usiang a hand blender. At this point you add more water if you want.
• Pour it back into the pressure cooker and add salt to it and let it cook on medium heat.
• Meanwhile, in a pan, pour oil and fry the sliced onions till they are browned, and crisp.
• Pour the fried onion slices into the dal along with the oil and stir well.
• Bring it to a boil once, Garnish with cilantro and serve warm.

Suggested Accompaniments: Rice or Roti and a Vegetarian or Non-vegetarian Side dish. I usually enjoy it along with Plain rice and Tamatay Gosht, or just as a soup in chilly winter season.

Luv,
Mona

Haleem

Haleem, is a stew or a porridge made by slow cooking the lentils, meat and broken wheat together. Its one of the most nutritous one-dish meals anyone can have. Its perfect for a cold weather, or a starving stomach.

Murgh/Chicken Haleem garnished with fried onion slices, halved lime and sliced green chillies  

It is mostly a Hyderabadi dish, usually had by Hyderabadi muslims at Iftaar or dinner in the holy month of Ramadhan. I remember back in India, stalls and shops, especially for the month of Ramadhan would be set up and people would gather in big crowds to have it then and there, or parcel it and take home for everyone at home. The crowds and the stalls which would especially be seen in the month of Ramadhan in Hyderabad was a sight to watch, remember and recollect always. Missing India and my Dear Parents now ! sob

This dish needs some pre-planning and is a little bit time consuming. But you will definitely love it once you try it. It is a balanced, delicious and famous Hyderabadi one dish meal.

I have been trying out many ways of preparing this delicious one dish meal and here is my modified simpler version of the dish. Do give it a try friends..

Haleem – Slow Cooked Lentils, Wheat and Meat/Vegetables Porridge

Serves: 4-5

Ingredients:

For Nonvegetarian Version-

Lamb Meat, boneless or with bone - 300 gms, washed and cubed (or) Chicken meat, boneless or with bone – 300 gms washed and cubed (I suggest using meat with bone) (you could also use minced chicken or lamb/veal meat)

For Vegetarian Version-

Fresh/Frozen chopped mixed Vegetables -300gms (you can use chopped vegetables like Cauliflower/PhulGobi, Peas/Matar, Carrots/Gajar, Capsicums/Shimla Mirch, Green Beans/Phalli) 

Remaining Ingredients:

Broken Wheat/Bulgar Wheat/Dalia – 1 1/2 cups
Split Bengal Gram/Chana Dal – 2 tbsp
Split Yellow Lentils/Masoor dal – 2 tbsp
Split Yellow Lentils/Toor dal – 4 tbsp
Salt – to taste
Turmeric/Haldi – 1/2 tsp
Canola oil - 1 tbsp
Butter – 1 tbsp
Deep Fried Crisp Onions/Tali huwi pyaz – 1 cup
Ginger-Garlic paste - 4 tbsp
Red chilli powder – 1 tsp
Coriander seeds – 2 tsp, dry roasted and powdered
Cumin seeds – 2 tsp, dry roasted and powdered
Garam masala – 1 tsp

For Garnish:

Mint leaves/Pudina – a few
Cilantro/Kothmir – 4 tbsp
Green chillies/Hari Mirch - 4, finely chopped of slit
Fried Onion/Pyaz – 1 cup
Juicy Lemon/Lime – 4, halved
Butter – 2 tbsp (optional)

Method:

-Wash and soak the Bulgar wheat and the lentils seperately overnight or for atleast 3 hours, in generous amount of water.
-For a Non-vegetarian version, pressure cook the meat in surplus amount of water with a pinch of salt and turmeric till tender. Chicken Meat will cook faster than Lamb meat. Once the meat is tender, shred the meat and keep aside in a bowl, Throw away the bones and measure and reserve the stock. If using minced meat, cook it in a little oil, salt and red chilli powder until browned evenly. Keep aside.
-In a non-stick 7 quart Dutch oven at medium heat, pour oil and butter. As it gets warmed up throw in the fried onion. Add ginger-garlic paste, coriander and cumin seed powder, red chilli powder, salt and turmeric. Add the drained broken wheat and lentils and mix well. Pour in the reserved meat stock. If you are preparing a vegetarian version, you can add vegetable stock or just plain water. You need to add a total of 8 cups of liquid to the saucepan. Let it boil once then simmer and let it cook covered, until the lentils are tender and the wheat mushy, about 1 1/2 hours, stirring it once in a while taking care it doesnt stick to the bottom of the dish.
-Stir in the garam masala and add the frozen/fresh chopped vegetables, or for a non-vegetarian version, the reserved shredded meat or minced meat, and mix well. Let it cook covered till the vegetables are tender and oil comes to surface, about 5 -8 minutes. You can add a little water if needed. Remove the dutch oven from heat. Let it cool down slightly.
-Once cool, pour the entire thing into a food processor and process for a minute. Pour back into the dutch oven, add a little water, and let simmer covered for 5 more minutes.
-To serve pour the Haleem into individual plates with a laddle and garnish each plate with a few mint leaves, cilantro, green chillies, fried onion, halved lemon and a dollop of butter(optional) for a deliciously nutritious meal.

Luv,
Mona