For the rice lovers, gojju and chutney of various kinds make good accompaniments. This is popular in southern region and is made using ladies finger,cucumber ,pineapple and even mango. Here ,is the one made of cucumber.(more…)
Dal Fry is a popular accompaniment in our daily menu. The recipe shared makes a good accompaniment with steamed rice as well as chapathi.. It is a no onion garlic dal fry recipe.
A new year and its a new post. Thank you one and all for the support in 2014. I want to share many more recipes here, will soon do it.
Dal fry is one of the essentials in Indian cooking. It makes a complete meal. Tur dal, commonly called as split pigeon pea is the main ingredient in dal. It is also known as arhar dal. It makes a good accompaniment with steamed rice as well as with chapathi. Today, I am sharing a simple dal recipe which is ideal for daily cooking. It is a no onion garlic recipe, ideal for the festive days too. It is vegan too.
Incase, you use ghee, it tastes good but it is not vegan.
How is the dal cooked ?
Proper cooking of the lentil is utmost important. Uncooked lentil does not taste good and may cause indigestion. To cook the dal, take a cup of split pigeon pea, rinse it in water and soak it in four cups of water for half an hour. Put it in the pressure cooker with a quarter teaspoon of turmeric powder. Cook it for three whistles. Allow the pressure to release by itself. Take the dal and mash it well with a ladle or a wired mesh The cooked dal is now ready for further use. You may add a little oil also while cooking.
Can we keep the cooked dal in the refrigerator?
Yes, you can keep it in the refrigerator for four days. Take the required quantity needed for cooking and put the remaining back.
Dal Fry
Today, I present to you dal fry cooked the restaurant style.This simple dish is an all time favourite of everyone. Serve it with plain white rice or chapati and you really relish it.
The ingredients that you need are :
1 cup tur dal or split pigeon cooked
1 tablespoon oil
1/2 teaspoon mustard
1/4 teaspoon asafoetida
1/4 teaspoon turmeric powder
1/2 teaspoon cumin
1 teaspoon grated ginger
4 green chilli cut into pieces
3 tomatoes finely cut
salt to taste
coriander leaves finely cut
1/2 lemon juice
Method :
Take oil in a pan. Add mustard seeds, as it crackles put cumin, asafoetida and turmeric powder. After a few seconds, put the ginger followed by the green chilli.
Now, add the tomatoes and put salt to it. Sprinkle a little water.
Once the tomatoes are tender, mix it thoroughly. Put the cooked dal to it and mix it well.
Adjust the consistency of the dal, it is neither thick or thin.
Allow it to cook for sometime.
Garnish with chopped coriander. Switch off. Add lime juice to it.
Take a tip:
To cook dal, check the post in the beginning.
Do not skip on ginger, it lends a good flavour.
About the event :
Sending this to Foodies _Redoing Old Post 94. It is a fortnightly event started by Renu of Cook With Renu. Since then we have come a long way.
Dal Fry was first published in 2015, edited on 11/2/23 . The post has been modified in all aspects, better pictures, text, video.
Check the video here :
Dal Fry Recipe
Dal Fry is a simple, tasty and easy to make recipe. It is a no onion garlic and ideal for the festive days.
Take oil in a pan. Add mustard seeds, as it crackles put cumin, asafoetida and turmeric powder. After a few seconds, put the ginger followed by the green chilli.
Now, add the tomatoes and put salt to it. Sprinkle a little water.
Once the tomatoes are tender, mix it thoroughly. Put the cooked dal to it and mix it well.
Adjust the consistency of the dal, it is neither thick or thin.
Allow it to cook for sometime.
Garnish with chopped coriander. Switch off. Add lime juice to it.
tasty dal fry
f you make Dal Fry recipe, take a picture and share it by tagging @foodiejayashree on Instagram and @evergreendishes on Facebook. Subscribe to get all updates and an e-book for free. Until next time, happy cooking !
Sweet rice is a traditional festive dish from India. Aromatic and delicious, it makes a good treat for many festivals. Celebrations and sweets go hand in hand. As this year comes to an end ,here is a sweet dish for you all. May the year ahead be filled with immense joy and prosperity. Wishing all my readers a joyous 2015!
Sweet rice, a colourful, aromatic dish is commonly made in South India during festivals. It is a delicious treat and an easy to prepare.
Ingredients:
1 cup rice
1 cup sugar
1 pinch saffron
2 cloves
1/2 teaspoon cardamom powder
1 tablespoon milk
1/2 cup ghee or clarified butter
Method:
Add warm milk to saffron strands and keep aside.
Roast the cashew nuts along with cloves in a little ghee and keep aside.
Take a thick bottomed vessel ,wash the rice ,add adequate quantity of water and allow to cook on a low flame. Put the saffron into it.
When the rice is cooked, add sugar and ghee to it , stir and allow to cook on low heat.
Later, add cardamom powder and garnish with dry fruits.
Take a tip:
You can use cashew, almond and raisins.
Aromatic rice is not used in the preparation.
Use good quality saffron. To check if saffron is a good quality, soak it in milk and observe. A genuine saffron has a tail and filament. and a small quantity of it gives a good colour to the dish.
Alternatively, the dish can be made with a sugar syrup. Cook the rice, prepare a single thread consistency sugar syrup and mix it.
Sweet rice
5 from 7 votes
Sweet rice is a traditional rice dish from India. Aromatic and festive, it makes a good treat for any occasion.
Roast the cashewnuts along with cloves in a little ghee and keep aside.
Take a thick bottomed vessel ,wash the rice ,add adequate quantity of water and allow to cook on a low flame. Put the saffron into it.
When the rice is cooked,add sugar and ghee to it , stir and allow to cook on low heat.
Later, add cardamom powder and garnish with dry fruits.
About the event :
Sending this to Foodies Redoing Old Posts_100. I am part of this wonderful group by Renu Agarwal. It has helped to edit many posts which I had written earlier. Here, I have put better pictures and more information also. The recipe remains the same.
If you ever make Sweet Rice in your kitchen, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook. Subscribe to get all updates in your inbox and an e-book for free! Until next time, happy cooking.
In South India, poha or beaten rice is extensively used in preparing snacks. Commonly called as Avalakki in Karnataka, Poha chiwda is a tasty ready to eat snack for evenings or along with a cup of tea. It is used during fasting and makes a good snack for a back pack.
Only a South Indian, can relate to the love of poha chiwda, or hurida avalakki as it commonly called. You will find it stored always in the kitchen shelves. It is relished along with tea as a snack, one can heartily eat it as a breakfast, usually mixed with coconut and vegetables. It makes a quick snack to serve in the evening too.
poha chiwda
Different varieties of beaten rice are available in the market. From the very thin to the hard thick. here, the thin variety is used. Clean and keep it aside. You can even sun dry it for sometime.
This variety of Poha chivda is commonly called as hurida avalakki in kannada. It is not deep fried .
INGREDIENTS :
poha or beaten rice (thin variety) 1/2 kg
ground nuts 1 cup
roasted gram 1 cup
curry leaves handful
cumin 2tsp
cumin powder 1tsp
chilli powder 1 1/2tsp
salt
sugar a pinch
oil 1 cup
asafoetida 1/4 tsp
turmeric powder 1/4 tsp
METHOD :
Grind cumin and keep it aside.
If possible, keep the poha in the sun for sometime.
Take oil in a kadai, heat it and add the cumin .Along with it add the groundnuts. Let them cook for sometime.
Now add the roasted gram and stir. Add asafoetida and turmeric powder. Then add the cumin powder and stir. Add curry leaves,salt ,sugar and chilli powder. Stir altogether.
Now ,add the poha and mix well. On a low flame, heat it for sometime. Keep stirring lest it may not get burnt. The heating gives crispiness to the snack.
When cool, store in air tight containers.
Watch the video:
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Poha Chiwda
If you have liked this post, do share it further with your family members and friends. If you ever recreate this recipe, take a picture and tag @foodiejayashree on Instagram. Do check out my e-books on Amazon.
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Ridge gourd chutney is a popular side dish in Karnataka. It pairs well with both steamed rice and chapathi.
Ridge gourd is often used to make vegetable after scraping the skin. It is called as herekayi in kannada and torai in hindi for your information.
The peel is often discarded. It can be used to make this chutney which is very tasty. Take care to wash the ridge gourd well. This dish can be used with rice as well as chapatis. Steaming hot rice with ghee and chutney is the usual beginning of a south indian food.
Ridge gourd Chutney
INGREDIENTS :
ridge gourd peel of 5 veggies
ridge gourd pieces 3 ( remaining two can be used in dal)
fresh coconut 1 bowl
urad dal 2 tbsp
green chilly 4
tamarind pulp 2 tsp
salt to taste
For tempering :
oil 2 tsp
mustard seeds 1/2 tsp
asafoetida 1/8 tsp
turmeric powder 1/8 tsp
METHOD :
Wash the ridge gourd, and scrape the skin. Keep it aside.
Cut a few chunks and keep in another bowl.
Dry roast the urad dal.
Take a little oil and roast the green chillies.
Now , put them aside and some more oil. Add asafoetida and the peel of ridge gourd , later add the chunks too.
When soft, remove from flame and let cool for sometime.
Grind all the ingredients together.
Make a tempering and serve the ridge gourd chutney.
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I love this month, pleasant climate, many celebrations and holidays. It’s that time of the year where we bake goodies and make new resolutions. We look forward to new beginnings again. As usual, my favourite recipe for you with seasons greetings to all of you. May the year ahead be filled with immense joy and happiness. (more…)
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urad dal wada | uddina wade | wada recipe | uddina vade| south indian recipes |
Urad dal wada are tasty and loved by all. It is usually served along with idli in restaurants. It is one of the essentials of South Indian breakfast.
Urad dal is soaked and then made into a thick batter, seasoned with spices and then deep fried in oil. Shaped like doughnuts, these have always been my favourite. With or without chutney, I love these fried dumplings. Today, a sneak and peek at this one.
This is vegan and gluten free snack, ideal for breakfast along with idly or as an accompaniment with any meal. It is tasty and one cannot resist having a couple of them. It is usually served with coconut chutney but one can dunk them in sambar or thick curd, it tastes awesome.
This is an old post which I had written when I started my blog. Now, the post is redesigned with new picture and content, looking back there is a phenomenal change in the pictures and the way of writing. Well, that’s life, we try to get better each day isn’t it? And this post is part of the new group that I have joined Foodies_Redoing Old Posts started by Renu. The purpose is to give a new face to the old posts that we had written long back.
INGREDIENTS :
2 cup urad dal
5 green chilly
coriander leaves
a few fresh coconut pieced
curry leaves
salt
water
oil for frying
METHOD :
Soak urad dal in water for three hours.
Grind it to a fine batter with little water.
In another jar, grind green chilly and coriander and mix with it. Throw in a few roughly cut curry leaves, coconut pieces and salt.
Heat oil in a pan , when done, beat and take some batter, make a hole with the thumb, and slowly release it into the oil. Initially, one needs a little practice to make urad dal wada, but once you know the trick, you can do it.
In the beginning, one may not be able to make them and needs to be satisfied with the usual round balls.
Fry until brown on medium flame, remove and put them on a tissue paper.
The pan is made from cast iron and is ideal for sauting, deep frying or shallow frying. It is toxin free and teflon free. It is sturdy and is durable for a long time. The pan can be used on all kind of cook tops including induction stove.
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urad dal wada
Evergreendishesdev
Urad Dal Wada
Urad dal wada is a popular fried snack from South India. It is usually served for breakfast along with idli, chutney and sambar.
In another jar, grind green chilly and coriander and mix with it. Throw in a few roughly cut curry leaves, coconut pieces and salt.
Heat oil in a pan , when done, beat and take some batter, make a hole with the thumb, and slowly release it into the oil. Initially, one needs a little practice to make urad dal wada, but once you know the trick, you can do it.
In the beginning, one may not be able to make them and needs to be satisfied with the usual round balls.
Fry until brown on medium flame, remove and put them on a tissue paper.
Serve with coconut chutney.
Notes
Add a little quantity of water while grinding, we need a batter of thick consistency.
If you have liked this post, do share it with your family and friends. If you ever recreate it, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook. I will be glad to see your creation.
(Disclosure : As an Amazon Associate, I will get a small commission for qualifying purchases without no addition cost to you.)
Welcome to our very first Christmas tree trimming party. This is collaboration from across many miles. From Canada, the United States to India and France. It is with great pleasure that we invite you to enjoy our selection of Christmas recipes. You will find recipes for breakfast, appetizer, dinner and dessert. You cannot go wrong with a vast selection like this.
Merry Christmas
My name is Sarah and I’m the French one here 😉 I am delighted and excited and very happy to be part of this Christmas! I blog at The Cook whoPhotographed and I recentlyswitchedmydiet to a vegetarianone. I inventrecipes, which are mostlyvegan or vegetarian and gluten free. I try to feedmyselfwithhealthyorganicfoods, home grown or local grownfoods. I studyintellectualpropertylawalongwithbeing a foodphotographer. I love cooking too and all I wishis to communicatemy passion for good and healthyfood. I come from France, a country wherefoodphotographyis not as popular as itisoverseas. I workwith Stock Food and maybesomeday, I’llbe able to host workshops and feedmyfamilythanks to my passion.
Hi I am Anu and my blog is www.easybitesonline.com . Although our beliefs are different, we as a family definitely enjoy the holiday season and Christmas day. As soon as lights go up in the neighborhood, the festive spirit and anticipation of the celebration begins! My daughters love decorating the Christmas tree, writing to Santa and await eagerly for their presents. My younger daughter who is 6 for sure believes in Santa and insists on placing a snack and a carrot in the kitchen ready for his visit 🙂 There have been times when either myself or my husband are at work and therefore don’t get to become involved with any happenings. If otherwise however, we tend to invite friends over for dinner, since our families live in India.
My dishes I’m presenting here are – vegan, gluten-free beverage and dessert – Persimmon Banana Smoothie and a Raw Persimmon Tart. I am so excited to be sharing this with you all. Determining the dishes which had to be vegan and gluten-free was a challenge, however I do hope you will enjoy my dishes. Merry Christmas to you all! Let the party begin!
Hello, I am Jayashree from India. I am extremly happy to be part of this party again. Thank you Cherie Chalmers for bringing these events. I am a foodie and I love cooking and trying my hand at new dishes. Its been four years since I started my writing journey. After writing on various sites, I now have my own website www.evergreendishes.com I also write poetry and a few poems have been published.
Hi, my name is Laurie Barrie and I have been gluten free all my life. I am a wife, mom, and grandma and love cooking up yummy recipes in my kitchen. I am sharing an appetizer and a dessert for your holiday delight. My first offering is gluten & dairy free honey teriyaki meatballs in the shape of a Christmas tree and my second is a gluten& dairy free dark chocolate cupcake with candy cane whipped frosting. Please stop by my blog at http://www.glutenfreeyummy.com and stay a while. Life’s too short to eat bad food, so let’s cook up something yummy!
Merry Christmas my name is Cherie and I blog at www.cheriesforgetmenots.com. I welcome you to our Christmas Tree Trimming party. I have organized this post for all of us as I love Christmas and I am very excited to share our recipes with you. I had plans for more recipes but life got in the way, so my contribution is gluten and dairy free Mint Christmas Tree Meringues and a Chocolate Mint & Raspberry Deconstructed Pavlova Parfaits. As I sit here enjoying my own tree I wish you many memories while you put up your own. Some traditions are just so important to our lives
Thank you for joining us this Christmas; I am sure we will be back at a later date in the new year for another special event in our lives. Are you looking for recipes for your Christmas Dinner. Please check out our collaboration from Thanksgiving at the following link.
I am pretty excited as I write this one. Eight like minded bloggers together have started a blog hop and this is our first one. So let me start right away. We will be working on a particular theme, twice a month and its ” Breakfast ” in the beginning. I am making our very own Upma here today.(more…)
It’s time for virtual party again. Thankyou Cherie Chalmers for bringing us together again . As Christmas is fast approaching, it is the Tree Trimming Party.
Cutlets have been a popular snack since ages. As kids, we often went to one of the restaurants that prepared the delicious ones. Today ,cutlets are made of various kinds.
Here is one kind which I often make and loved by all at home. This is made using different veggies, hence healthy and ideal to serve for children and adults alike. The advantage of making these cutlets is they are shallow fried. Hence guilt free of the calories that you will be adding.
INGREDIENTS :
beans 15
carrot 2
potatoes 3
peas 1 bowl
onions 2
green chilly 3
ginger 1 inch
coriander leaves 1/2 bunch
garam masala powder 1/2 tsp
chilli powder 1tsp
cumin powder 1/2tsp
salt
corn flour 2tbsp
bread crumbs
oil for frying
mouth watering
PROCEDURE :
Chop vegetables finely into small pieces.
Boil potatoes and keep aside.
Cut onions into fine bits.
Grind green chillies and ginger to a paste.
Take a spoon of oil in a pan and saute the onions. As they turn pink in colour, add the other veggies and let cook on a low flame.
When done, add the ginger- chilli paste and mix well.
Add garam masala powder,cumin powder and chilli powder.
Mash the potatoes and mix along with the other ingredients.
Add finely cut coriander leaves.
Mash all the veggies with a masher.
Shape them into cutlets and keep aside on a plate.
Mix cornflour with water to a thin paste in a wide bowl.
Take one of them and dip it iin the cornflour paste and then roll in the bread crumbs.
Heat a skillet and smear some oil on it. Shallow fry the cutlets on both the sides. You can make four or five at a time.
Serve with tomato ketchup.
HAVE A GREAT TIME WITH OUR PARTY. WE ARE GLAD TO HAVE YOU HERE. DO VISIT OUR FRIENDS TOO !!
