Dal-Palak

Dal-Palak:

It’s great to be in blogging marathon, everyday my blog is getting a new post in this week. My recipes include variation due to seeing other fellow bloggers way, the food is done. Thanks to Srivalli towards this idea. And comments passed by other fellow bloggers motivate each other.

This is my 3^rd day in blogging marathon and as you already know I have opted to cook “Seven Days of Delicious Dals”. Today’s Dal is Toor Dal/Tuvaram Paruppu / Togari Bele  / Kandi Pappu.

Ingredients:

• Toor Dal – 2 cups
• Palak – 1 bunch
• Mustard Seeds – 1 tsp
• Turmeric Powder – 1 tsp
• Coriander Powder – 1 tbsp
• Green Chillies – 3 to 4 (chopped)
• Cooking Oil – 2 to 3 tbsp (I use Dhara – Groundnut oil)
• Curry Leaves – few
• Cilantro - few
• Salt to taste
• Water to cook dal

Method:

1. Cook dal for 4 to 5 whistles (depending on the dal)
2. Wash and chop palak into small pieces
3. In a kadai heat little oil and add mustard seeds wait till it splutters and add curry leaves
4. Add salt and once it dissolves, add palak fry them nicely in oil till it is cooked
5. Add turmeric powder, coriander powder, chopped green chillies and mix them well with palak
6. Finally add cooked toor dhal to palak and leave it for 5 to 10 minutes until it boils
7. Serve it hot with Puris.

Yummy, this is my breakfast for today along with Puris..

Submitting this to:Blogging Marathon @ Spice your Life by Srivalli

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 12

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DhalTadka

Dhal tadka:

Its nice to eat in occasion, along with chappati. Its very simple to cook.

Dhal Tadka

• Wash the channa dhal once and add little turmeric to it and cook for 3 whistles.
• 
  
• Heat 1 tsp of oil in a kadai, when its hot, add mustard seeds and wait till it splutters.
• Add curry leaves, chopped green chillies, salt and fry
• Put cooked dhal and fry them for some more time
• Sprinkle coriander leaves on top of dhal tadka.

Back to Saturdaylunch_19Nov11

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SaturdayLunch_19Nov11

I was delighted to cook last Saturday, 19th Nov 2011 a variety of dishes viz., Rice, Dhal Fry, Rasam with Dhal, Beetroot Palya/Poriyal, Sweet Pongal and curds (of course, curds is just adding sour curds into the milk nothing more than that).

Sweet Pongal/Chakra Pongal

Beetroot Palya

Dhal Tadka

Rasam with Dhal

MosaruKodabale-MosaruNipatu

In the evening, I had prepared Mosaru Kodabale and Mosaru Nipatu. Thus was my beautiful Saturday.

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TomatoGojju

Tomato Gojju:

My mom-in-law, Vani says gojju will save our time and will remain handy for days together if it is cooked properly. Reason behind is, it can be had as a side dish or with rice when you have less time to cook.

Ingredients:

For grinding:

• Ripped tomatoes – 6 nos
• Mustard Seeds – 1 tsp
• Fenugreek Seeds – 1 tsp

For cooking:

• Oil – 2 tbsp
• Mustard Seeds – 1 tsp
• Curry leaves - few
• Chilli Powder – 2 tsp (according to your taste)
• Salt to taste
• Grinded tomato juice

Method:

1. Heat oil in a kadai
2. Add mustard seeds and wait till it splutters
3. Add curry leaves, salt and chilli powder
4. Add grinded tomato juice and keep stirring occasionally
5. Tomato juice starts becoming thick and the oil would come out from sides
6. Garnish cilantro on the top of the juice and remove it from the stove

NOTE: Store it in porcelain dish so that it lasts longer.

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