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khoya recipe – how to make khoya at home, unsweetened khoya recipekhoya (mawa)
Khoya recipe is one of the easiest dish to prepare but it is labour intensive. You do require a lot patience to allow the milk to thicken with no moisture left. Khoya is pronounced differently in different parts of the country. Down South, khoya in telugu is ‘kova’ or ‘khoa, khoya in tamil, kannada and malayalam is also ‘kova’ and another name for khoya in hindi is mawa especially in western states of India like Rajasthan.
The main and only ingredient to make khoya recipe is full fat milk. Unsweetened khoya is nothing but thick milk solids that are formed by boiling and stirring milk on low flame for a long duration of time. Usually a liter of milk will take more than 2 hours to transform into khoya or mawa. There are three different textures of khoya according to the moisture content that it contains. Khoya in its softest state, with maximum moisture and loose consistency, is called dhapa or chickna (chikna) which is used to make gulab jamun and rabri. Khoya which is slightly firmer with less moisture and quite grainy in appearance is called danedar and is used to make Indian sweets like kalakand and milk cake. The firmest khoya with no moisture is hard and usually moulded or shaped into small bricks called pindi that is used to make sweets like burfi and laddu.
How much khoya do we get from 1 litre milk? You will get about 230 gms to 250 gms of khoya. For those who want to know the measurement of khoya, 1 cup khoya in grams is 200 to 225 (gms). It is best to make khoya at home as store bought is quite expensive and sometimes adulterated. Khoya shelf life is around a week in the refrigerator. Once khoya reaches room temperature, refrigerate it until use.boiling milk ~ thickened milk thickened milk solids at different stages khoya thick mawa ~ khoya
Khoya is prepared with full fat milk but it can also be prepared using either milk powder or ricotta cheese or condensed milk. Khoya or mawa is the base for a variety of Indian sweets recipes. Khoya uses are varied and it is used to make both savory rich dishes as well as sweets. Khoya sweets include palkova, khoya peda, khoya burfi, khoya besan burfi, khoya cake, khoya gujiya, khoya gulab jamun, khoya jalebi, khoya ke pede, khoya nariyal laddu, khoya laddu, jain khoya kaju, khoya holige, khoya gajar ka halwa, mathura peda, chocolate burfi. Other khoya dishes are khoya naan, khoya matar, khoya aloo, jain khoya kaju andor khoya kaju in white gravy gujarati style. These are the khoya sweet dishes that I can recall but I’m sure there are many many more.unsweetened khoya
Follow the instructions and step by step photos to make khoya recipe at home
The post Khoya recipe appeared first on Indian Food Recipes | Andhra Recipes | Indian Dishes Recipes | Sailu's Kitchen.
chocolate sandesh recipe – bengali sweets recipe for festivals, desserts to serve kids at a party
We are fans of bengali sweets especially sandesh aka sondesh, basundi, rasgulla, rasmalai and misti doi. Bengalis are the epitome of hospitality and we are lucky to have friends who serve us the most enticing, delicious bengali sweets like there is no tomorrow.chocolate sandesh
Sandesh is a soft on bite sweet fudge prepared with fresh chenna. It is prepared for special occasions and festivals like Durga puja and Diwali. There are many variations to the basic sandesh recipe in terms of flavor and texture, and is beautifully colored and moulded to different shapes and sizes. I love the versatility of sandesh and a popular variation is chocolate sandesh. If you are looking at desserts to serve kids at a party, you should be looking at giving chocolate sandesh recipe a try.boiled full fat milk ~ curdled milk strained milk solids ~ chenna being drained of all liquid chenna
Fresh chenna is the most important part of making sandesh and I have shared detailed instructions including step by step photos on how to make chenna in this blog post even though I posted the paneer recipe earlier (fresh chenna that is drained of all its liquid and allowed to set under a heavy weight yields paneer). You can use cocoa powder, drinking chocolate or melted chocolate to make chocolate sandesh recipe.chocolate sandesh ~ perfect diwali sweet
Follow the instructions on how to make chocolate sandesh
The post Chocolate Sandesh recipe appeared first on Indian Food Recipes | Andhra Recipes | Indian Dishes Recipes | Sailu's Kitchen.
Paneer recipe – how to make paneer at home that is fresh and softpaneer
I have quite a few queries and requests from readers asking for tips on how to make paneer that is soft. In fact two days ago, a reader of Sailu’s Kitchen Facebook fan page asked me “soft paneer kaise banta hai”, meaning how to make soft paneer. I felt its time for a post on the making of homemade paneer.
Paneer is an unsalted white Indian cottage cheese that is used in a range of Indian dishes. Paneer recipe is the simplest and easiest dish one can ever make. Homemade paneer is the best as its fresh and soft. If you have been buying store bought paneer, I urge you to try making your own paneer at home as there is a lot of difference in texture and taste. Full fat milk that is boiled is curdled by adding an acidic medium like yogurt or lemon juice and the resultant milk solids are drained of all its liquid before it is set to harden. The best curdling agent is curd aka yogurt as it yields soft and creamy paneer compared to the paneer prepare with lemon juice or vinegar.
If I have to prepare paneer recipes like paneer kheer, rasgulla and rasmalai, I allow the excess liquid to drain completely and use it right away (i.e after Step 7 below) To prepare dishes like paneer burji, paneer kulcha, paneer paratha etc, I place a weight over the drained chenna for only 10 mts so that it holds shape and some moisture is retained in the paneer. For dishes like paneer butter masala, matar paneer, palak paneer or any gravy based dishes or chilli paneer, I place a weight over the drained chenna for a longer period of approx 30 to 45 minutes so that it fully sets and is easy to cut into any shape of our choice.
You can prepare flavored paneer by adding spices and herbs of your choice while making the paneer recipe. At the time of curdling the milk, you can add finely chopped mint leaves or coriander leaves or crushed black pepper or red chili flakes. You can even add cumin seeds, kasuri methi, roasted garlic or Italian herbs.
Paneer Recipe – follow the step by step photos to make paneer at home with easy instructionsboiled milk ~ adding curd to boiled milk mild curdled ~ whey (left over liquid after curdling milk) addition of ice cubes to stop cooking of milk solids ~ curdled milk solids ( chenna) paneer tied in muslin cloth to drain excess liquid ~ paneer drained of all liquid heavy weight placed over paneer ~ homemade fresh paneer
The post Paneer recipe appeared first on Indian Food Recipes | Andhra Recipes | Indian Dishes Recipes | Sailu's Kitchen.
Tiffin sambar recipe – one of the best sambar recipes for tiffins like idli, dosa, pongalbest tiffin sambar
I am surprised that it took me so long to blog tiffin sambar recipe. Sambar is an integral part of South Indian cuisine and there are innumberable variations with some of the best sambar recipes out there based on the state/region and community they are prepared. I have already blogged sambar recipe as well as an authentic sambar powder recipe. The sambar that I have blogged earlier is best served with rice but it can also be served with tiffins like idli or dosa. The aromatic sambar powder is an essential part of the sambar which is served with rice and is slightly thicker and tangier than tiffin sambar.tiffin sambar for idli, dosa and pongal
For today’s tiffin sambar recipe, jaggery or red pumpkin, asafoetida, shallots and tomatoes are essential. In many homes, tiffin sambar is made with only moong dal while few others use a combination of two to three types of dals. I have used both tur dal and moong dal. Quite a few do not use sambar powder and tamarind but I have added tamarind as the tomatoes I had on hand were more on the sweeter side. I usually add a carrot or drumstick to increase the nutrition profile of the sambar. Vegetables are not essential for tiffin sambar except for shallots and tomatoes.
If you are looking for a good recipe of idli sambar, then look no further. It tastes awesome with mini idlis when drizzled with hot ghee. While serving mini idlis, place them in a slightly deep serving bowl, dunk them in a liberal amount tiffin sambar, drizzle melted ghee and garnish with fresh coriander leaves. Your kids will relish it and so will you.
The post Tiffin sambar recipe appeared first on Indian Food Recipes | Andhra Recipes | Indian Dishes Recipes | Sailu's Kitchen.
Black Forest Buns The bread of the month in We Knead To Bake group were these delicious Black forest buns. I had never heard about these buns before. Since V loves Black Forest cake, I thought this would be a good fit for the Valentine’s day (I baked it on the weekend before Valentine’s day). […]
sabudana vada recipe – sagubiyyam vadalu, javvarisi vadai – sabudana recipes for fasting dayssabudana vada recipe for fasting days
Sabudana vada recipe is an addictive, tasty and easy to make Indian snack. It is a popular Maharashtrian snack prepared with sago aka tapioca pearls and is made during for fasting days (vrat). Down South it is called sagubiyyam vadalu in telugu and javvarisi vadai in tamil. Roasted peanuts is an essential ingredient in sabudana vada which has a crispy exterior and a soft interior. Its a perfect fasting food to make during vrat if the entire family is on fast keeping in mind it is a kid friendly snack. It can also be served as finger food/starter for parties or as an evening snack with a cup of chai.
While preparing sabudana vada recipe, ensure you use good quality medium or large sized sago pearls and do not soak them in water. If soaked in water, they will asborb a lot of oil while being deep fried. Its best to allow the washed sago to sit in a few tablespoons of water for one or two hours. Do check out more sabudana recipes for fasting days like Mahashivaratri or Navratri.sago vada
Find below sabudana vada recipe with easy to follow steps and tips to make it crispy.
The post Sabudana vada recipe appeared first on Indian Food Recipes | Andhra Recipes | Indian Dishes Recipes | Sailu's Kitchen.
|Coupon valid until 5 March, 2015|
|Ingredients for Thai Green Curry|
|Husband's precision style cooking- with timer to calculate simmering time|
|Filling for the wraps in the making|
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|Thai Green Curry with Jasmine Rice|
Every Sunday is Pancake Day. The kids start scaling the kitchen cupboards as soon as they wake up, racing to the dining table clutching a barrel of Nutella and a cask of local bee honey. No matter how fast I go, I can’t get the darned things flipped and plated fast enough. And then from Monday, the question reappears for six more sleeps: Is it Pancake Day today?
Are you ready for university yet?
This Pancake Day I’ll be plating up a family breakfast favourite: crispy Besan Chilla steeped in fresh coriander, onions and green chillies. My nan made this savoury pancake recipe on a flat Tawa when I was little for weekend breakfasts and after school tea time treats. I love them dunked in my favourite mango pickle. But they taste so good, they need nothing more than eager hands and a hungry belly. Go ahead and make them in a mini egg frying pan for an American Pancake vibe.
Place the besan in a large mixing bowl with the spices. Chop the onion, green chilli and fresh coriander and add it in.
Next add the warm water little by little, stirring the mixture well with the back of a soup ladle to ensure no lumps form. If you add all the water in at once, you’ll get a lumpy mixture. The batter should be smooth and runny in consistency. Do a little taste test and add more salt if you need to.
Now, bring the pan to heat on medium and add a teaspoon of oil. If the heat is too high you’ll get a raw middle.
When it’s hot, add half a ladle of batter in, about two tablespoons worth, and whisk the batter around quickly in the pan to get an event round pancake. It’s very important to always use the same amount of batter so you get beautifully proportioned pancakes.
In about 30 seconds, flip the pancake over using a flat spoon. Another 30 seconds and remove from the heat onto a plate lined with kitchen towels. Repeat until all your batter’s gone. Enjoy hot and crispy.
godhuma rava payasam – cracked wheat kheer, recipes for fasting days (festivals), Maha Shivaratri prasadamgodhuma rava payasam
I have received requests to post recipes for fasting days and festivals like Ekadasi, Pournami, Pradosham, Maha Shivaratri, Navratri, Karwa Chauth and Karthika masam. Tomorrow is Maha Shivaratri (17th February, 2015) and am fasting. I usually like to make recipes that are subtly spiced, not too sweet and with minimal ingredients. Godhuma rava payasam is a fairly simple prasadam, a breeze to make and not to mention, comforting.
The main ingredients in this particular payasam are cracked wheat aka broken wheat and jaggery. Cracked wheat goes by the name godhuma rava in telugu, daliya in hindi, gothumai ravai in tamil and gothambu rava in malayalam. Sweetener of choice is jaggery but sugar can also be used or a combination of both. Vegans can use almond milk or coconut milk. If you have any left over payasam, refrigerate. At the time of serving, add some warm milk, mix over low flame and its as good the day it was prepared. But keep in mind, milk based desserts do not have a long shelf life and its best to refrigerate and eat within 2-3 days of preparation. There are a few variations to cracked wheat kheer. I will also blog another version which calls for the addition of yellow moong dal and coconut milk.
If you are looking for fasting food items aka vrat recipes or prasadam to offer God, godhuma rava payasam fits the bill.
The post Godhuma rava payasam appeared first on Indian Food Recipes | Andhra Recipes | Indian Dishes Recipes | Sailu's Kitchen.
Many years ago, I did lot of research and was on hot trail of finding out what this Marathi Moggu known in English and what else to know. I came to know that it's called Kapok Buds or Indian Capers. The unripe flower buds are supposedly used in Italian cuisine, where these are pickled in brine. These Mogga are the dried ripe fruit. I am not a botanist, so I can verify this information. However it's been my most researched spice. Given my interest in Indian Spices, I love to read and know more about the many spices we have. Unfortunately, information over the internet is never always trust worthy. So I leave for individuals to decide on themselves.
In any recipe, you can substitute the Maratha Moggu with more cloves, trust me, it will never work. So one is lucky to have used this spice and known the taste.
|Jeera Samba rice vs Silky Ponni Rice|
|Image Credit: @prats_39|
If I had to turn vegetarian, I’d happily live on Indian food forever. Even my man, a strict meatarian, doesn’t notice the absence of his beloved ingredients when faced with a vegetarian Indian meal. This Navratan Korma recipe is a case in point. The nine key ingredients (Nine gems or Navratan) include Paneer, Cashewnuts and Almonds, with a moveable feast of other ingredients of your choice. This creamy, wholesome Navratan Korma is versatile enough to form the centrepiece of your dinner when you’re trying to impress, or as a rescue operation for leftover vegetables in the fridge. Replace the milk and yoghurt with coconut milk for a delicious, vegan alternative from the South of India.
This recipe first featured in my book. A lovely and very patient reader got in touch to say the milk kept splitting in her attempts. When Indian dishes use milk and yoghurt, it’s very important to get them to room temperature first. Hot oil + cold milk = Split milk. Also, I woud always recommend Greek yoghurt or hung curd owing to its thicker texture and weight. Also, don’t be put off by the splitting. The curry reconsitutes as it cooks and the the end result is irresistibly delicious.
Take the milk and yoghurt out of the fridge, stir together in a jug and set aside by the hob. You want this mixture at room temperature. In a large frying pan, warm a tablespoon of the oil on high. Chop the paneer into even bite sized cubes. When it’s hot, saute the paneer with the nuts and raisins for two minutes until golden. The paneer will hiss and spit, so be careful turning it over and take it off the flame to do this if you need to.
Now remove the ingredients with a slotted spoon into a bowl, and add the remaining oil to the pan. Chop the two onions into small pieces and add to the oil when hot, along with the ginger and garlic pastes. Saute this for at least 10 minutes, stirring regularly, until the onions caramelise to a beautiful golden.
While this is happening, chop up all your vegetables into bite-sized cubes. Cauliflower, Babycorn and sweetcorn would also work well! When the oniones are caramelised, stir in the tomatoe puree, cumin, coriander, turmeric and chilli powders. Saute this on high for five minutes, adding a little hot water if it starts getting stuck to the bottom of the pan. Then lower the heat to a simmer for two minutes. You will see oil separately from the spice mixture, i.e. masala, and oozing through little pores.
Now, pour in the milk and yoghurt mixture and when it’s warm, the carrots and beans. Don’t worry too much if the milk splits a bit. It will reconstitute beautifully by the time your Navratan Korma is done.
Then bring the heat up to medium, and add the vegetable into the curry in the order of the time they will take to get cooked. So potatoes, button mushrooms and then peas. Keep stirring gently from time to time. In 20 minutes, when your Korma is thicker and the veg is all cooked, stir in the paneer and dry fruit, the garam masala and salt to your taste.
Simmer gently for a couple of minutes until your see oil floating on the top of the curry, and serve hot, with rice or naan.
idli recipe – perfect idli batter recipe for soft idlis using idli rava (cream of rice) and urad dal
I have received requests me to blog a detailed post on idli recipe with tips on how to make soft idlis that are fluffy and melt in the mouth. I did post an idli recipe earlier on my blog but this time around, I am sharing an elaborate post with step by step photos. Let me mention at the outset two factors regarding the making of idlis at our home. I use idli rava (cream of rice) instead of parboiled rice or idli rice and I do not use a wet grinder for grinding the idli batter. In most Andhra homes, idli rava is preferred over idli rice. If you are looking for an idli recipe using idli rice or parboiled rice, I will blog it over the next few weeks.idli with sambar and idli podi ~ our Breafast
Idli is one of the best breakast recipes from India and its a popular tiffin item in our home. Idli is basically steamed rice cake prepared with fermented batter of rice and black gram dal. It is a popular breakfast food in the four states of South India since its light on the stomach and easy to digest. We make idlis at least 3 to 4 times a week either for breakfast or an early dinner. The best side with idli is tiffin sambar followed by coconut chutney and idli podi smeared with a dash of ghee or gingelly oil. Having said that, idli tastes equally good with a variety of pachadis and podis.whole skinned urad dal ~ rice rava (cream of rice) soaked and drained urad dal ~ soaked rice rava squeezed of all the water ground urad dal batter ~ urad dal batter and rice rava before mixing idli batter before and after fermentation idli batter poured into idli moulds and idlis steamed in idli cooker
Idli recipe Andhra style – I am sharing a few tips to follow while making this idli with idli rava.
1) The quality of urad dal used to make idli is extremly important. I cannot emphasis enough the importance of fresh, high quality whole skinned ural dal. If you use good quality urad dal, you are sure to make perfect soft idlis.
2) I use a mixer grinder to make my idli batter and it works out perfect.
3) I use my hand to mix urad dal batter and idli rava instead of a spoon/ladle. It ensures better fermentation.
4) If you are using refrigerated idli batter, always bring it to room temperature, add salt and mix before spooning it into the moulds.
5) Proper fermentation is essential. In tropical countries like India, fermentation is a breeze. During summers, less than 7 hours is enough for the batter to ferment while winter it might take 10-12 hours.
6) In extreme cold climate, its advisable to place the batter in an oven with the light on. It might take more than 15 to 20 hours to ferment.
7) Idli rava is not to be mistaken for rice rava or coarsely ground rice (called biyyam rava in telugu) or sooji aka semolina. It has a finer and softer texture compared to semolina though it looks similar to fine semolina. It absorbs a lot of water during soaking so ensure you squeeze out the water completely from the idli rava before adding it to the urad dal batter.
I will try my best to answer readers queries on the making of soft idlis and help you nail the perfect fool proof idli batter for soft idlis.
a) “why are my idlis sticky” – if you add too much water while grinding the urad dal, you will have a very flowy batter yielding sticky idlis. The batter has to be just right, neither too flowy nor too thick.
b) “why are my idlis hard” – if the urad dal batter is too thick, it will yield hard idlis. Also do not beat the fermented batter too much. Just mix lightly 4 to 5 times. Over steaming or over cooking of idlis can yield hard idlis. When the quantity of urad dal is less in proportion to the quantity of idli rava, it yields hard idlis.
c) “why are my idlis flat” – if you add too much water while grinding the urad dal it will result in a watery batter yielding flat idlis. When the quantity of urad dal is more in proportion to the quantity of idli rava, you will get flat but soft idlis.
d) “how to ferment idli batter” – use your clean hands to mix urad dal batter and rice rava in a stainless steel vessel. It aids in fermentation. Place the lid and keep the vessel in a warm area of your kitchen for at least 8 hours. It may take 10-12 hours for fermenting during winter. In very hot climatic conditions, fermention takes less than 7 hours and it will turn sour if you ferment it beyond 7-8 hours. Once fermented, refrigerate till use. For very cold climates, I’d suggest you cover the vessel with a thick woolen cloth or shawl and place it close to your cooking zone. Those of you who have an oven, switch on the light and place the batter in the oven. Do not preheat the oven. Just switch on the light of the oven and the heat of the light will aid fermentation.
e) “how to know if idli batter is fermented” – the fermented batter will increase by atleast 50% of its original volume with a distinct fermented sour smell. It will be light and foamy and as you spoon the fermented batter and pour it into the idli mould, it will fall like a blob.
g) “why is my idli batter not fermenting” – it could be due to a couple of reasons like cold weather, bad quality urad dal or idli rava, loose or runny idli batter and incorrect ratio of urad dal and idli rava.
h) “how to know if idli is cooked” – wet your finger and touch the top of the idli, if it sticks, you need to steam it further. If it does not stick to your finger and a toothpick or knife inserted into the idli comes through clean, it means the idli is cooked.
|Tambrahm Menu Thali|
Fish curry usually calls for meaty-textured fins that won’t disintegrate in masala. This often leaves me wondering what in the world to do with the endless salmon fillets in my freezer. I whipped up this baked salmon curry, with a spicy sweet and tangy tomato, tamarind and coconut glaze. It was an evening after a long, hard day’s work and a near empty fridge, and the recipe was the centrepiece for a casual dinner and drink with my neighbour. It was such an instant hit, that I made it twice in the same week. And that too as a special request from the fish-hating husband! Now there’s a sign… Try it spooned over steaming hot Brown Basmati rice for a guilt free weekday meal.
Arrange the salmon fillets in an ovenproof dish large enough to snuggly hold them. Then bring a large frying pan or saucepan to heat on high with the oil.
Add the onions to the oil when it starts sizzling around a wooden spoon. Saute the onions for about 10 minutes until they caramelise to a golden brown. Now add the mustard seeds, cumin seeds and curry leaves, and saute for 10 seconds. This is controversial, as it would be more usual to add them in the hot oil, but I find that adding them earlier can get in the way of cooking the onions at a higher heat and the oven baking helps plenty to extract their flavour anyway.
Next, toss the tomatoes and the chilli powder in and stir vigorously until they disinegrate. This will take another two minutes. Then, stir in your coconut milk and tamarind paste, add salt to taste and leave to simmer for 10 minutes while you preheat the oven to 200°C (400°F).
Finally, pour the curry on the salmon fillets, cover loosely with foil and bake for 20 minutes.
No rest for the wicked! Now the dust has settled on Christmas and the little sister’s big fat Indian wedding, I have a new event to look forward to.
On 3rd March, at 7:00pm, I will be sharing tips, tricks and know how for time starved lovelies along with a three-course meal complete with crispy onion pakoras, hand rolled chappattis, lamb-on-the-bone Korma and perfectly matched wine. The venue is Maida Hill Place, London’s premier food venue in Westbourne Park, W9.
This is an Indian cookery class with a difference. If you’d love an informal introduction to cooking and eating Indian food the authentic way, you’d be mad to miss it.
Read all about it here, do book tickets to come along and if you’re not in London, share with your friends who are. Hope to see you there!
The post Introduction to Indian Cooking – learn with Miss Masala! appeared first on Quick Indian Cooking.
Bahrain is my home for the past 10 years, yet I haven’t posted many recipes that represent the food of this region.Lately, I’ve been getting requests for Arabic recipes and I feel embarrassed to give a negative reply.
I think apart from Shawarma, which has a cult status, Arabic Mezze is the next well known dish of the region. Mezze is similar to appetiser/ starter/ finger food. Arabic Mezze usually consists of Hummus, Moutabel, Labneh, Tabbouleh,Fattoush. It may vary from place to place.
Last week, one of my friends gifted me some veggies she got from a local farmer’s market. There was a Red Bell Pepper in that lot. Rather than using it for a stir fry, I wanted to make something that highlights the flavour of the pepper. The smokiness from the charred red bell pepper gives a nice twist to the regular hummus. It’s also a very healthy snack and nutritious too. If you are still sticking on to your new year resolution of eating healthy (I know it’s a very big IF ;) ) , this is a good recipe. You can have it with some sliced veggies, pita bread or you can make sandwiches using this as a spread.
Before we go to the recipe, let me share something with you. MM was featured in New Indian Express Newspaper, Kochi edition, last Friday :)
|The most popular cakes, Minions.|
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|Tomato-Red Bell Pepper Soup|
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Not to give away away my heritage or anything, but I’m rubbish with cold weather. This winter has been as much fun as any. I’ve spent the long, cold, dark days freezing my buttocks off, staring into a tissue, while cradling a bottle of vitamin C with zinc. Bar a brief respite at my sister’s wedding.
If it’s not me, it’s the offspring. There is no better place for breeding germs than the classroom. And no better place for sending them packing than a parent’s arms, preferably in the middle of the night.
In these difficult times, medication is best served warm with pickle. There are three things I swear by for instant warmth following by near miraculous mood lifts. The first is Chicken Curry, our very own comfort food and spice-infused version of the Chicken soup. The second is Rasam, with enough chillies to send your sinus on a one way trip to Mars. And the third, is nothing more complicated than a simple Dal recipe.
Dal, for those of you not in the know, is stewed lentils. But if this makes you think about the tasteless stuff you were forced to eat at school, think again. Dal (sometimes spelt daal or dhal) is lentils lovingly mixed with a tempering of whole and ground spices, herbs, and wet masalas like ginger, garlic, tomato and onion. Add a dash of ghee and it’s just the ticket spooned over steaming hot rice or scooped into pieces of warm bread. Pickle not optional.
There are three ways to make dal. The dal in tadka method involves mixing the cooked lentils into the tempered spices. The tadka in dal method is about pouring the sizzling tadka into the lentils. And of course, you could just do away with the tadka altogether and simply cook the lentils with flavoursome ingredients. Job done.
This recipe is a thick, wholesome and simple Dal Amritsari for when you crave healthy dinner ideas. I took the recipe off the lovely chef at Kolkata Hyatt in December, and have made it several times since. The hing and ghee give it a velvety smooth taste that tickles the taste buds when you need it the most. There are another 28 recipes here.
I’ll take a hot dal any cold day.
Wash the lentils in cold water until the water runs clear. Then soak them in a large saucepan with cold water for an hour if possible, or just while you’re prepping the rest of the ingredients.
While the dal is soaking, grate the ginger finely, peel and chop the onion and tomatoes into small pieces.
Next, rinse the lentils out, cover with cold water and bring to boil. If you’re cooking this in a pressure cooker, it takes one whistle on a high heat followed by 15 minutes on a low heat. If not, this will take a good 30-45 minutes of gentle bubbling to cook.
While the lentils are cooking, make the tadka. Warm the ghee on a medium high heat and when it’s hot, add the pinch of hing and toss in the onion and ginger. saute these for about 10 minutes until they turn golden.
When they do, add the tomatoes, the chilli and turmeric. Saute this for another five minutes until the raw pungent smell of the masala go. Now add salt to your taste and stir in the chopped coriander leaves.
The final step is to mash the cooked lentils roughly with the back of a wooden spoon and stir them into the tadka. Check for salt and add more if you need it.