Bottle Gourd with Channa Dal /Soraka Kootu

Of course, this is an another tasty dish...falvoured dal recipe..We all know this.....
apart from this.....watz spl today...
letz see some interesting facts about bottle gourds.......
Bottle gourd/ calabash/Opa quash –belongz to the cucumber family is considered to have itz origin from Africa and commonly found in European and Asian countries. It shapes differ from region to region depending on the variety of seeds planted.
Why the name BOTTLE GOURD?
The name "bottle gourd" is especially appropriate, because this plant species is one of the few from which useful and lasting containers can be made. I didn’t know this…….They can be used even as decorative pieces (right from small to massive container shapes…amazing!!!).

Most of the contemporary tribal shapes are made out this vegetable’s firm shell.....Incredibily AWESOME......
A few decor pieces which got online…(Courtsey of:www.suewalters.com)


Alright!!!!!!!Letz jump in to the recipe making process:)



Ingredients
Channa Dal 1 cup

Bottle Gourd 1 cup
Onions ½ cup (chopped)
Red chillies 1
Turmeric powder ¾ tsp
Chilly powder ¼ tsp(optional)
Hing powder a pinch
Ginger 1 tsp (chopped)
Tomato 1 (chopped)
Tamarind paste 1/2 tsp
Mustard seeds 1 tsp
Oil 1 tsp
Salt to taste
To grind:
Shredded Coconut ½ cup
Green chillies 6
Cumin seeds 2 tsp
Clove 1
Cinnamon –tiny stick (optional)
To Do:
1.Dice bottle gourd in to desired cubes.
2. Wash the dal, pressure cook dal and the vegetable with a pinch of turmeric powder, a drop of oil and water (the dal and vegetable should be covered) for a whistle or two.
3. Heat the pan, add mustard seeds, red chillies, hing powder, onions, chopped ginger, tomatoes and sauté it well.

4. Add this to the dal mixture; now add ¼ tsp of chilly powder (optional), the grinded paste, salt to taste.(if you wish,you can also add tamarind paste to it..)
5. Let it boil for 10-15 minutes
6. Garnish with coriander leaves.

Serve hot with Rice!

Lentil Rice/Moong bean rice/ Rice Kichidi

A friend of mine is a scholar in bringing the taste in words before even we cook...........
this is one amongst the recipes that i grabbed....i tried ..itz simply awesome..

Whole Moong Bean
It has the Higher % of vitamin c and calcium....
Simply a protein food!!!!
Here goes the recipe for u....


Take:
Rice 1 ½ cup
(Green gram )Whole Moong bean ½ cup
Fennel Seeds1/2 tsp(optional)
Jeera 1 tsp
Ground nuts 2 -3 tsp (optional)
Hing powder ½ tsp
Onions ½ cup
Green chillies 4
Ginger-garlic paste 1 tsp
Potato 1
Meal maker 10(optional)
Garam masala Powder 1.5tsp (depends)
Turmeric powder ¼ tsp
Chilli powder ½ tsp
Salt to taste
Oil to fry


Will make:
1.Heat oil in the pressure pan; Add ground nuts, jeera,fennel seeds ,
ginger garlic paste, hing powder and fry for a minute.
2.Add chopped onions ,green chilies and fry it till golden brown
3.Add garam masala, turmeric powder ,chili powder and fry it for few minutes
4.Let it mix well with the onion mixture.
5.Soak peeled and cut potatoes, meal maker (soya) in warm water for 5 minutes and add to this mixture.
6.Wash rice and lentils; for 1 ½ cup of rice, add ½ cup whole moong bean/any lenthil of ur choice.
7.Put the Rice – Dal in to the pressure pan, add salt ; sauté it once.
8.Pour sufficient water and pressure cook it in medium flame (3-4 whistles).
9.Keep aside; Allow it to cool.


Best with Raita

Sambar

The very basic dish in most of our houses..................

Ingredients:
Any vegetable or juz onion (small/large)1/2 cup
Toor Dal 1/2 cup
Tamarind 1/4 cup
Tomato 1
Fenugreek seeds 1/4 tsp
Mustard seeds 1/2 tsp
Curry leaves 1 sprig
Chilli/sambar powder 1 1/2 to 2 tsp
Turmeric powder1/2 tsp
Cumin seeds 1 tsp
Hing powder 1/4 tsp
Oil 1 tsp
Salt to taste

To Garnish:
Coriander leaves

Method:
1)Wash the dal,pressure cook it with 3/4 tsp of turmeric powder and 3/4 tsp of Castor oil(Dal is well cooked and soft if we use this oil),1 1/4 cup(or a bit more than this) of water

2)Allow it for 4-5 whistles.

3)Heat a pan,pour 1 tsp of oil,add cumin seeds,fenugreek seeds(optional),mustard seeds (allow it to splutter) curry leaves,hingpowder, red chillies,onions,tomato and fry it well.

4)Then add the vegetable of your choice, boiled dal,sambar powder,salt and bring it to boil.Now,add tamarind extract to it.let the sambar boil for another 5-10 minutes.

5)Garnish with coriander leaves

Best with Idly ,vada,Dosa,rice...
Rich in:Proteins...

D(h)al Recipe

A simple Dhal Recipe... The fastest...easiest....tastiest........Always @ my house when I feel lazy to spend more time in cooking.




Ingredients:

channa/toor /Mysore Dhal 1 cup
Water 2 cups
Onions 1/2 cup
Green chilli 2
red chilli 3
Tumeric 3/4 tsp
Chilli powder a pinch(optional)
Pepper corns 1 tsp
Garlic 3 pods(chopped)
Cumin seeds 2 tsp
Coriander powder 3/4 tsp
Tomato 1/2
Asafotida Powder 3/4 tsp
Curry leaves 1 spring
Coriander to garnish
Salt to taste


Method:

1)Wash the dhal,pressure cook the dhal with 2 -2 1/2 cups of water,a pinch of jeera,green chilli&allow it to cool.
2)Heat the pan,add 2 tsp of Ghee/oil ,add mustard seeds,cumin,peppercorns,red chilli,onions,garlic pods,coriander powder,curry leaves,tomato,asafotida powder,turmeric powder,a pinch of chilli powder and fry them.Add cooked dhal to this mixture .
3)Add little water and allow it to boil for 10 minutes.Garnish with coriander leaves. Serve Hot...


Note: If you want,you can also Add 3 spns of tamarind juice,2 tsp of grated coconut.U ll get a spl flavor in ur usual Dhal curry.

Best with Rice served with pappad&dry &deep fried Yoghurt chilli.

Greengram D(h)al Thovaiyal and Rasam

Mung Bean are rich in protein as well as vitamin A, the vitamin B complex, vitamin C and vitamin E, as well as various minerals and enzymes. A simple thovaiyal added to your daily food strengthens your immune system.

Ingredients:
Green gram Dhal
Grounded black pepper 2tsp
Cumin seeds 2tsp
Green chilly -4
Red chilly 1
Garlic pods 3-4
Small onions 1/2 cup
Hing 1 tsp
Mustard seeds 1tsp
Oil 2 tsp
salt to taste

Method:
Wash and Soak Green gram dhal overnight.
Pressure cook the dhal with few smallonions, garlic blackpeppers,green chillies and salt (leave it for 5 whistles)
Let it cool for sometime.
Now filter out the dal water and keep aside(this is for rasam)
Smash the dal mixture.
Heat the pan,to 2 tsp of oil add 1 tsp of cumin seeds,I tsp of mustard seeds,a strip of curry leaves, red chilly ,rest of the onions & chopped garlic , 1 tsp of Hing powder add this fired items to the dal mixture.


Green gram Rasam
Green gram dal boiled water 1 bowl
Red chilli 1
Cumin powder 1tsp
Coriander powder 1tsp
Pepper powder 1 tsp
Garlic 3 cloves
Tomato 1
Tamarind pulp 2 tsp
Asafoetida powder ¼ tsp
Curry leaves 5 -10
Mustard seeds 1 tsp
Oil 1 tsp
Salt 2 tsp/ to taste
Coriander leaves to garnish

Method:

1)Mix tamarind pulp, tomato in dal water and keep it aside.
2)Heat the pan, to 1 tsp of oil add mustard seeds , red chilly,curry leaves to it.
3)Pour the contents to this fried mixture. Let it boil now add cumin powder, coriander powder and pepper powder and salt to taste
4)Add garlic, asafoetida powder to it and allow for one splutter. Garnish with coriander leaves.

Dal/Dhal Palak

Spinach- Rich source of iron in addition to this, intake of any kind of spinach food gives u a list of nutrients-vitamin K, vitamin A, , vitamin C, vitamin B2, calcium, potassium, and vitamin B6. It is also a very good source of dietary fiber, copper, protein, phosphorous, zinc and vitamin E.Each one of us have a different method of cooking spinach varieties.lot of different recipes can be made out of it too(right from Vada to kofta curry) This is a basic recipe.

Ingredients

• Spinach 1 bunch
• Moong Dhal 3/4cup
• Red onion 1
• Green chilllies 4
• Tomatoes 2
• Red onion 1
• Chilli Powder 1 tsp
• Garlic 3 pods
• Turmeric powder 1/4
• Pepper corns 1/2tsp
• Garam masala powder a pinch
• Refined Oil 2tsp
• Mustard Seeds 1 tsp
• Jeera 1/2 tsp
• Red chillies 3
• Curry leaves
• Salt to taste
  

Method:

1.Heat the pan, add washed dhal, 2 1/2 cups of water, ,chopped spinach, tomatoes, onion,2 pods of garlic , Pepper corns,Green chillies, and cook until it is becomes tender. it might take 1/2 an hour.Else you can also just pressure cook((leave for 4-5 whistles)this mixture instead of boiling in the pan.

2.Open the cooker lid,Add garam masala, turmeric,salt to taste, mix well.you can add some water if you prefer to...

3. Allow it to boil for some more minutes.turn off the stove.Just Whisk all these ingredients once so that pepper corns ,tomatoes and garlic get partially mashed addin.g a aromatic taste to your dish

4.Take another pan ,add mustard seeds, jeera let it pop ,now add dry red chillies ,1 pod of garlic(chopped) and curry leaves.Saute for few seconds and add to the cooked spinach dhal

Best with :Rice,Roti,Pepper Pappad.

Moong Dhal Cabbage Kootu

Lentils are low in fat and high in protein and fiber. I grabbed this recipe from my mom's friend..light dish...........

This dehusked yellow lentils get z softened soon,easy to smash....tastes awesome with nothing in it!...

Ingredients

Moong dal - 1.5 Cup

Cabbage - 1/2 Cup

Shredded coconut - 1/2 Cup

Green chilli - 5-6

Cumin seeds - 4 tsp

Salt - To taste

Seasoning:

Oil,mustard seeds,curry leaves

Method:

1)Wash the moong dal,to one cup of moong dal add 2 1/2 cups of water and pressure cook it .leave it for 5 whistles and keep aside

2)Wash and slice the cabbages and boil it

take cumin seeds ,green chillies,shredded coconut and grind it well..

3)To the boiled dal,add cabbage , salt,mix it well..let it boil for 10 -15 min in high flame

add the grinded paste to the mixture.let it boil for few more minutes...

4)In another pan,add 1 tsp of oil,mustard seeds curry leaves and add to the kootu.

all set now!

A pinch of Ginger ,hing powder adds special flavor to ur dish

Best with Rice and rice only!!!!!!!!!

sure it ll become one amongst your regular recipes .

Arachuvitta Sambar

Sambar is reflective of a broad and ancient tradition of dal-based vegetable stews in southern parts of india.Crumbled dhal and vegtables with indian spices add special flavor to it .....Any South Indian Menu is incomplete without this...........

Dhal 2 cup
Vegetable of choice 1 cup
Castor oil-1/2 tsp
Tamarind juice -1/2 cup
Tomato 1
Small onions – 5 to 6
Asafotida powder -1 tsp
Sambhar masala –To grind
Shredded coconut -3 to 4tsp
Red chilli-4
Sambhar dhal -1 tsp
Channa dhal- 3 tsp
Coriander powder 2 tsp
Chilli powder 2 tsp
Curry leaves 4 to 5
Dry garlic powder 1 tsp
Tamarind juice -1/2 cup
Tomato 1
Small onions – 5 to 6
Salt to taste
For seasoning
Cumin seeds 1 tsp
Mustard seeds 1 tsp
Oil 1tsp
To Garnish
Coriander leaves

Method:

Heat the pan,roast all the ingredients of sambhar masala ,then grind it and keep it aside
Pressure cook dhal with water,turmeric powder,castor oil(we use this so that dhal is cooked even more soft) for 4 to 5 whistles

Add onions ,vegetables,tomato to the cooked dhal, pour appropriate amount of water for the vegetables to boil in dhal ,add salt to taste.

To this mixture add the grinded sambhar masala ,allow it to boil for few minutes

Then add the tamarind juice, asafotida powder,when it is well cooked season it with mustard and cumin.Garnish with coriander leaves
Serve hot

Best with: Idly,Dosa,Rice.
Better with Umpa

Rich in protein

Horse Gram-(Kollu Thovaiyal& Rasam)

Basically horse gram - native to India, these dry beans help to dissolve the stones in kidney. Also mitigates cough and cold....My dad's most preferred dish...

Kollu Thovaiyal
Ingredents

Horse gram(Kollu) 2 cups(soaked in water-overnight)-10 -12 hrs
Red onions 1 cup (chopped)
Red Chilli 7
Garlic 2 to 3 cloves (chopped)
Cumin seeds 2 tsp
Coriander seeds 1 tsp
Pepper Corns 2tsp
Tomato 1
Curry leaves 5 -10
Mustard seeds 1 tsp
Oil 1-2 tsp
Salt 2 tsp/ to taste
Coriander leaves to garnish
Method
Wash and rinse the kollu, add four cups of water and 3/4 tsp salt, pressure cook it for four to five whistles. Pour it’s water in a bowl to make Rasam as this water is rich in iron. Add the coriander seeds, cumin seeds, red chillies, peppercorns, part of chopped garlic, tomato to the pressure cooked kollu allow it to boil for 5 min until the spices mix well with it. Allow it to cool, add salt &blend the mixture (coarse texture) For seasoning ,heat the pan -to one tsp of oil, cumin seeds ,add mustard seeds, chopped garlic, curry leaves. Garnish with coriander leaves Serve hot
Kollu Rasam

Ingredents
Kollu boiled water 1 bowl
Red chilli 2
Cumin powder 1tsp
Coriander powder 1tsp
Pepper powder 1 tsp
Garlic 3 cloves
Tomato 1
Tamarind pulp 2 tsp(if needed)
Hing powder ¼ tsp
Curry leaves 5 -10
Mustard seeds 1 tsp
Oil 1 tsp
Salt 2 tsp/ to taste
Coriander leaves to garnish

Method
1)Mix tamarind pulp, tomato in kollu water and keep it aside.
2)Heat the pan, to 1 tsp of oil add mustard seeds, red chilli, curry leaves, allow it to pop, and then pour the contents of the bowl (kollu water) to it.
3)Let it boil now add cumin powder, coriander powder and pepper powder (note can also add 2 tsp of rasam powder if you don’t have these powders separately) and salt to taste Add garlic, asafoetida powder to it and allow for one splutter. (Over boiling any rasam will end up in bitter taste).
4)Garnish with coriander leaves. Best with: Rice, can drink as such too.
Rich in: iron