Masala Kichadi/ Masala Bath

After a long and tiring day, what could rescue you but a bowl of Kichadi. Kichadi is the perfect comfort food for Indians. Easy to make a One Pot Meal. Breakfast, brunch or dinner, Kichadi is the epitome of convenience. Kichadi is usually made with combination of grains and dals , cooked till soft and mushy, just thicker than porridge.

Masala Kichadi/ Masala Bath is sumptuous meal of rice with vegetables and an appetizing dry masala powder made of simple spices. Garnish with fresh coriander leaves and serve it with a  raita or plain curd.

Preparation Time :  10 Minutes

Cooking Time        :  20 Minutes

Soaking Time       :   30 Minutes

Servings               :   4 Nos.

 Ingredients:

Raw Rice                1 Cup

Tovar Dal                1 Tablespoon

Moong Dal              1 Tablespoon   

Tomatoes                2 Nos.

Green Chilies           2 Nos.

Grated Ginger          1 Tablespoon

Turmeric Powder      ½ Teaspoon

Salt                         To Taste

For Dry Masala Powder

Cinnamon sticks         2 nos.

Fennel Seeds              1 Tablespoon

Cloves                        5 nos.          

Green Cardamoms       7 nos.

Chutney Dal                1 Tablespoon

Red Chillies                 2 -3 nos.

Dhania Powder            ½ Teaspoon

Cumin Powder             ¼ Teaspoon

Garam Masala Powder     ½ Teaspoon

Tempering

Oil/ Butter /Ghee              1 Tablespoon

Mustard Seeds                  1 Teaspoon

For Garnishing

Chopped Coriander Leaves

Method:

Wash and soak the rice with dals for 30 minutes. Chop the tomatoes and Green chillies and keep aside.

For Dry Masala Powder:

• Heat a pan on medium heat. Dry roast the cinnamon, cloves, cardamoms, red chillies, chutney dal, fennel seeds for 2 to 3 minutes.
• Take the spices out, add Garam masala powder, cumin powder and dhania powder in it. Transfer to blender pot. Blend it into course powder. Keep aside.

For Masala Bhat

• Heat a oil in Pressure cooker, add Mustard seeds and curry leaves, let them splutter.

• Now add the chopped tomatoes, Grated ginger and Green chillies and fry for a minute.
• Drain the rice and dals add into the tomato mix and sauté for minute.
• Add two cups of hot water, Turmeric powder and  Ground Dry masala Powder and salt . Mix it well. Pressure cooker for 5 whistles . Turn off the heat

• Allow the steam to escape before opening the lid.  Mix well the Kichadi.
• While serving garnish with dollop of ghee, coriander leaves.
• Serve with Pickle, Curd and Pappad

Note:

• As khichdi cools will become little thick.
• Re heat the Kichadi and eat.
• Add vegetables of your choice like  cauliflower,  tindora or brinjal into kichadi

Enjoy Cooking!.

Cauliflower Masala Fry / Gobi Fry

Cauliflower is a great vegetable and the numerous things a cook can do with it are phenomenal. This fry is just one example. There are so many other cauliflower delicacies that are yet to be cooked and featured here.

If you want something that stimulates appetite and tingles the taste buds this could be the masala fry you are looking for. The spices used add their characteristic aroma and also have digestive properties.

It can be served with hot rotis, tandoori rotis, parathas, steamed rice or jeera rice.

 Prep Time            10 minutes

 Cook Time            35 minutes

Cuisine                 North Indian

Course                 Side Dish

Servings               3 people

Ingredients

Gobi Or Cauliflower         1 medium size

Big Green Capsicum         1 no.

Frozen Green Peas           1 cup

Big Tomato                       1 no.

Grated Ginger                   1 Tablespoon

Oil/ Butter                        1 Tablespoon

Sugar                                 ½ Teaspoon

Salt                                    To Taste

Masalas

Garam Masala Powder        1 Tablespoon

Turmeric Powder                ½ Teaspoon

Coriander Powder                ½ Teaspoon

Cumin Seed Powder              ¼ Teaspoon

Asafetida Powder                 ¼ Teaspoon

Chili Powder                           ½ Teaspoon

For Tadka/Seasonings:

Oil/Ghee/Butter                  2 Tablespoon

Cinnamon stick                      1 no.

Cloves                                   2 no.

Green cardamom pods           1 no.

For Decoration

Shredded Coconut             1 Tablespoon

Chopped Coriander            2 Tablespoon

Instructions:

• Remove the florets from and cauliflower. Wash and drain them properly in clean water.
•  Wash the Green Capsicums, remove seeds and cut it into big 1-inch squares.
• Wash and clean the tomatoes and cut it into big cubes.
• Heat oil in a big Kadai, add the Tadka seasonings and fry for a minute.
• Add the cauliflower florets in them. Mix well and cook covered for 10 minutes till tender. Add salt in it.
• Now add the chopped capsicum and ginger. Cover and Cook for 5 more minutes Don’t overcook them.
• Now add all the dry masala powders mix them well and cook for a minute. Stir well.
• Now add the chopped tomatoes, mix well and cook till the tomatoes are tender and soft for five minutes. Do not overcook the tomatoes.
• Add the sugar (optional). Mix it well. Garnish with chopped coriander and shredded coconuts.
• Gobi Masala is ready for Serving.
• Serve hot with Rice, Chapati or  Nan.

Notes:

• The adjustment of the spices and oil can be made as per your choice.

Spicy Whole Brown Lentils / Whole Masoor Masala Dhal

Beans and Pulses are naturally low in fat, high in fiber and rich in protein. Lentils are one of the best sources for iron, protein, folic acid and zinc.

Brown lentils are simply whole red lentils. But it will take to cook longer time.

Brown Lentils

Cuisine:          North Indian

Prep Time:      10 Mins  

Cook Time:     25 Mins 

Serves:           4

Ingredients

 Whole Brown Lentils    1 cup, washed                              

Water                          2 – 2 ½ cups

Grated Ginger              1 Tablespoon

Chopped Tomatoes       1 Cup

Beaten curd                 2 Tablespoons

Chopped Coriander       2 Tablespoons for decoration

Salt                             To Taste

Masala Powders:

Turmeric Powder           1 Teaspoon

Red Chili Powder           1/2 Teaspoon

Coriander Powder          1 Teaspoon

Chole Masala Powder      ½ Teaspoon

Amchur/Mango Powder  ½ Teaspoon

Hing  Powder                 ¼ Teaspoon

For Seasoning:

Ghee                            2 Tablespoon

Cumin Seeds                ½ Teaspoon

Method

• Wash and soak the dhal for 10 minutes. Pressure cook for 3 whistles. Keep aside.
• Heat the pan, add oil/Ghee add cumin seeds , let it splutter.,
• Then add the chopped tomatoes, grated ginger .
• Add all masala powders expect Chenna masala powder, mix well and sauté for a minute .
• Cook until tomato gets mashed and oil floats on top, add cooked dal.
• Add enough water to cover the dal and bring it to boil.  Add salt and beaten curd .
• Cook it in  low flame (depending on how mushy you would like your dal to be, but make sure your Masoor holds shape and does not become beaten).
• Bring it to a boil, now add Chenna  masala and simmer for 5 minutes in slow flame.  Off flame and let the dal sit for 5-10 minutes before serving.
• Now dhal is ready to serve. Garnish the dhal with chopped coriander leaves.
• Serve hot with steamed rice or roti/paratha along with achar, papad or a simple stir fry.

Brown Lentils Masala

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Raw Green Tomatoes Chutney

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I am a Big fan of Green tomato chutney. This chutney is easy and simple chutney made with fresh green tomato, coriander leaves and spiced with green chilies. Tomato Chutney,  which serves as a nice combination with rice and  any tiffin items.

Cuisine:          South Indian  Prep Time:    5 Mins           Cook Time:   3 Mins      

Ingredients:

Green Tomatoes            4 no.

Green Chillies                2- 3 nos.

Grated Ginger               1 Tablespoon

Chopped Coriander        ½ cup

Grated coconut              1 Tablespoon.

Coconut Oil                   1 Tablespoon

Cumin seeds                 ¼ Teaspoon

Red chilies                    1 no. 

Hing Powder                 ½ Teaspoon

Salt                             To Taste.

To Seasoning:

 Coconut Oil                 1 Teaspoon

Mustard seeds               1/2 Teaspoon

Method:

• Wash and  cut the tomatoes.

• Heat the Pan add coconut oil and put cumin seeds , hing powder and red chilies,fry them until they are roasted .
• Now add the chopped tomatoes and fry for a minute , add the salt and mix well. Now  cover it and cook until it turns pulpy. It takes 4-5 mins. Cool the mixture slightly.

• Take blunder/Mixie , put green chillies, ginger, and coriander leave . Grind for a second.

• Add cooled tomato mixture and grind it to a coarse paste. I usually do it in whipper mode to get slight coarse and pulpy Chutney.
• Serve with Rice, Dosa , and tiffin items.

Notes:

•       You can store it in refrigerator for 2 days in an air tight container.
•       Add or reduce green chili to your taste.
•        If you find the Chutney very tangy, add a pinch of sugar or Lemon juice while grinding the chutney.

Navratna Dal/ Blend of 9 Pules/ Gluten free Dal

This month  My” Madappalli” is completing years 10 years.While I wanted to share something special for the occasion. Navratna Dal is one of the most popular and savored Indian recipe prepared with a combination of nine different dals. This easy dal recipe is generously garnished with tempering of dry red chilies, cumin seeds and asafetida. This easy Dal recipe will take complete control over your taste buds and you will relish it for a longer time. In fact, this delicacy is one of the most common dish of every Indian household.

Cuisine:                    North Indian

Preparation Time   :  5 minutes

Cooking Time            25 minutes

Serves                        4-6 Nos.

Ingredients:

Tovar Dal                           ¼ cup

Chenna Dal                        ¼ cup

Brown Masoor Dal              ¼ cup

Red Masoor Dal                  ¼ cup

Green Gram Mung Dal         2 Tablespoons

Split Urdh Dal                    ¼ Cup

Split Green Pea Dal            ¼ Cup

Rajma                                2 Tablespoon (Soaked in hot water)

Black Urdh Dal                   2 Tablespoons.

Other Ingredients:

 Chopped Tomatoes            1 cup

Chopped Capsicums           ¼ cup (optional)

Grated Ginger                    1 Tablespoon

Salt                                   To Taste

Chopped Coriander            1 Tablespoon.

Butter                               1 Tablespoon. (optional)

Masalas:

Turmeric Powder                ½ Teaspoon

Hing Powder                       ½ Teaspoon

Coriander Powder               ½ Teaspoon

Chili Powder                       ¾- 1 Teaspoon

Gram Masala Powder           ½ Teaspoon

For Tempering:

Ghee                                 2 Tablespoon

Cinnamon sticks                 1 no

Cloves                                5 no.

Cardamom                         4no.

Cumin Seeds                       ½ Teaspoon

Fennel seeds                       ½ Teaspoon

Method:

• Soak the Green Moong dal and Rajma dhal for 5 hours in the hot water.

• Wash all the dals and soak them in enough water for 30 minutes.

• Drain the water and add the dals with turmeric powder, Grated ginger in a pressure cooker along with 5 cups of water. Pressure cook until dal is done.

• Remove the pressure cooker from heat and let the pressure release.

• Heat a wok, put a teaspoon of Ghee, once heated, add all tempering items,

• let them crackle for a few seconds.

• Now add green Capsicums, and tomato and fry for 3-4 minutes.

• Now add all masala powders  , fry for 2 minutes in the low heat.

• Add the cooked dal  and salt, stir well.

• You can add more water if needed to adjust the consistency of the dal. Cover and cook over for few minutes. Then add lime juice, coriander leaves and mix well.

• Garnish dal with chopped coriander leaves and Butter.

•  Serve while it’s hot.

• This dal makes a wonderful, exuberant partner of Rice, Chapatti and Nan.

Navratna Dal

Zucchini Dry subji

A staple at many farmers markets during the warmer months, zucchini, which is a type of summer squash, and it can range in color from yellow to deep green. This is a perfect spring/summer vegetable dish.

I love easy cooking, food that can be prepared in minutes without any fuss. This is best subji for fast cooking.  A very versatile sabzi also. Can be prepared dry or with gravy.

 

Ingredients:

Large Zucchini         2                           

Large Tomato          1 no.

Roasted peanuts       1 tsp.

Turmeric Powder      ¼ tsp.

 Red Chili Powder      1 tsp.

Curry Powder            1 tsp.

Amchur Powder        ¼ tsp.

Salt                          to taste.

To Seasoning:

Oil                            1 tsp.

Punch Poran               1 tbsp.(Fenugreek,mustard,fennel,cumin, Nigella)

Curry leaves                few

Method: 

• Wash the zucchini, tomatoes and sliced in ½” round. Keep aside.
• Heat oil in the pan. Add Panch Poran seeds& curry leaves. Fry for few minutes.
• Now add Turmeric powder, chili powder on it.
• Add chopped zucchini and tomatoes. Mix it well and cook for a minute.
• Now add curry powder, Amchur powder and salt. Mix well it.
• Stir it and let it cook till the Zucchini should be tender not mushy.
• Add roasted and crushed peanuts. Stir it uncovered..
• Turn off the stove heat; transfer the masala zucchini into serving bowl.
• Decorate with cilantros.
• Serve hot with rice, chapatti.

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Brinjal Masala Curry

Curry is a staple in my kitchen. This is one of my favorite recipes to make when I feel like I need to eat spicy . Enjoy this simple recipe from my Madappalli Kitchen. 

Ingredients

Small Indian Brinjals         1 pound

Green Capsicum                1 no.

 Big Tomato                     1 no.

Salt                                to taste

Turmeric Powder              1/2 tsp.

Hing                                ½ tsp.

Masalas

Curry leaves                     few

Chenna dhal                    1 tbsp.

Urdh dhal                        1 tbsp.

Fennel seeds (optional)    1 tsp.

Red chilies                      4 no.

Cloves                            2 no

Green cardamom              2 no.   
  

For Seasoning

 Oil                                     1 tsp.

Cumin seeds                        1 /2 tsp.

For Decoration

Coriander leaves                   few

Method

• Wash and cut Brinjals into 2’ long sizes. Cut capsicum & Tomatoes in to small pieces.  
• Dry roast the all masalas and coarsely powder it.
• Heat the oil in a pan, add seasonings, when they start spluttering, add capsicums and sauté it for 3 minutes.
• Add the tomatoes and sauté until they are mushy.
• Now add the brinjal and turmeric, hing and salt. Fry it in medium heat until Brinjals are cooked.
• Add the grounded masals and  mix well and cook it in very low flame.
• When you feel Brinjals has been cooked soft and raw masala smell gone, switch off the stove.
• Garinish with coriander leaves.
• Serve with steamy rice or Chapatti.