Search Recipes Here

Nov 1, 2018

515: Dhaba Style Dal Tadka / Tadka Dal



Dhaba Style Dal Tadka


Dal Tadka is a Dhaba Staple, found easily at any Dhaba. The way they make dal Tadka in road side dabbas are always awesome.  I don’t like the regular pressure cooker with turmeric and salt only yellow dal. I want mine to have bold flavors, some Tadka (tempering), some masala and only then I’m satisfied. Like this one. The secret of Dhaba dal fry is butter and Cream. Dal Tadka or dal fry with Jeera Pulao is one of my favorite meals.

Preparation Time    15 Minutes
Cook Time                20 Minutes
Cuisine                       North Indian
Serves                        4 Nos.

Ingredient:

Masoor Dal (Whole Red Lentils)     ¼ Cup
Toor Dal / Split Pigeon Pea's-         1 Cup      

Water                                          2 cups
Turmeric Powder                          ½ Teaspoon
Finely chopped Ginger                   1 Tablespoon
Finely Chopped Tomatoes               2 Nos.
Chopped Coriander Leaves             1 Tablespoon
Salt                                             To Taste

Masalas
Red chili Powder                           2 Teaspoon
Hing Powder                                1/2 Teaspoon
Gram Masala Powder                     ½ Teaspoon

For Tadka/ Tempering

Oil/ Butter                                    2 Tablespoon
Cumin Seeds                                1 Teaspoon                            

For Decorative
 Cream                                         2 Tablespoon
Butter                                           1 Teaspoon
Chopped Coriander                         1 Tablespoon  

Method:

Cook The Dal

  • Wash the dal and soak it in 2  cups water for about 15 to 20 minutes.
  • In a pressure Cooker add all the Dals, Salt, Turmeric, ghee and Hing, Water and Pressure cook for about 4 Whistles.



Make a Masala
  • In a large wok or pan, heat the oil. Once the oil is hot, add cumin seeds and stir until the e cumin seeds are golden. Make sure that the cumin seeds don’t turn black.
  • Now add the finely chopped ginger and fry for a minute. Now add finely chopped tomatoes. turn down the heat.
  • Add, red chili powder and  Gram Masala powder , cook until the tomato puree absorbs all the flavors from the spices, about 7 to 8 minutes.
  • Now add the Dal and Water to the Masala. Mix Well.
  • Stir in the cooked dal, add the salt and extra water if required and mix well.
  • Cover with Lid and cook for 3 minutes.
  • Switch off the stove and transfer the dal to the Serving Bowl.
  • Add the Butter ,Cream and chopped coriander to the top of the dal.
  • Serve hot with Jeera Pulao , Rice or Roti


Note:

  • You can use a variety of dals like Masoor dal, urad dal or Chenna dal, either in combination or individually. Adjust the consistency of the water according to taste.
  • Use fresh spices for more flavor.
  • Adjust Salt as per your taste. If you use salted butter you would need less salt.




Oct 2, 2018

514; Milagu Orai/Milaghu Satham/ Black Pepper Rice





. Black Pepper Rice is a spicy, flavorful and easy to make rice recipe prepared using very basic ingredients in less than 30 minutes. If you have left over rice, this recipe can be prepared in less than 10 minutes. It served as Naivedyam Prasadam in Perumal Kovils and  Madams.


Ingredients

Cooked Rice                    2 cups
Black Pepper                   1 Tablespoon
Chenna Dal                     2 Tablespoon
Urdh Dal                         1 Tablespoon
Cumin Seed                    1 Teaspoon
Curry Leaves                   Few Leaves
Red Chilli                        1 nos
Gingelly Oil                     1 Tablespoon

For Tadka/ Temper
Ghee                              1 Tablespoon
Mustard seeds                 1 Teaspoon
Chenna Dal                     1 Teaspoon
Curry Leaves                   few
Asafetida Powder             ½ Teaspoon

Method:

  • Cook the rice to the right consistency – not too dry nor too well-done.

  • In a small pan, add 1/2 tsp Gingelly oil and peppercorns , Urdh dhal. Chenna Dal, Curry Levees and Red Chili. Fry till you get a nice aroma. Switch off the stove. When cool Grind coarsely. Keep Aside.

  • Mix this powder with cooked rice.
  • Heat Ghee in a kadai, add mustard seeds, Chenna dal, Asafetida Powder and Curry eaves. Fry it in ghee.
  • When it crackle, switch off the stove. Add to the rice and Mix well.
  • Serve the Iyengar Style Black Pepper Rice hot with Elai Vadam Recipe (A Traditional South Indian Rice Papad) and Cucumber Raita to complete your meal.
  • Other 30 Rice recipes that you can try are:
  •  30 Rice Recipes




Sep 1, 2018

513: Traditional Thirattipal



Thirattipal



A popular milk sweet from Tamil Nadu. Thirattipal is a rich and delicious dessert of thickened Milk with Jaggery, Ghee and flavored with cardamom powder. It is a Rich, Delicious, and is a perfect choice to your dears to make them Happier on Birthdays, Festivals and on all Occasion.
I always craved for the kind of Thirattipal my mom used to make when I was a child. This is a very simple recipe but need time to prepare.

Cooking Time         1 hour
Recipe type:           Sweet
Cuisine:                 South Indian
Serves:                 2-4 people

Ingredients  

Whole Milk                     1 ½ Lt/ ½ Gallon
Jaggery                         1 cup
Green Cardamom           8 no (Crushed)
Saffron                          a pinch for garnish (optional)
Ghee                             1 Tablespoon

Method:

  • Heat milk in a heavy bottom deep Pan over a Medium flame.
  • Bring to a boil. Add saffron in it.  Mix well. Simmer the stove heat.
  • Stir it every 5 or 10 minutes and scrape the sides. Milk level will start reducing and the color will also change.
  •  Simmer until it is reduced to 3/4ths. Keep stirring now. You need to keep stirring to avoid sticking at the bottom.
  • In meantime powder the jaggery and crush the cardamoms.
  • Now add the jaggery and crushed cardamoms to the milk mixture. Mix it very well.
  • Keep stirring now. You need to keep stirring to avoid sticking at the bottom.
  •  Now add Ghee in it.
  • When all the liquid is absorbed and you get thick halwa like mixture, switch off the flame.
  • Allow it to cool down and transfer it to the container.     
  • Delicious Thirattipal is ready to Serve.



Indian Groceries

Pressure Cookers

Google+ Followers