Crispy Channa Dal Fry

Crispy Channa Dal Fry


In my school days I used to love having a cup of coffee but as a child I was not really allowed to do so. I would usually get up in the morning and be nice to my dad and get permission for one cup and bingo, I would be sipping it happily. I should also mention I was choosy about where the coffee powder was bought as there was one particular store that I would insist the powder is bought. It would taste so much like authentic Kumbakonam degree coffee. The shop would also sell a whole load of snacks like finger chips, finger rings etc. One such was the fried channa dal. Not that it was not available elsewhere but it was very tempting to pick it when you were in the shop anyway. My dad would buy it for me and I kept munching. It used to be so good that I would always save some for later but there will be nothing when I return. They used to taste particularly yummy on rainy days on also when I am studying for my exams! Anyway, sitting in North of Scotland I cannot quite expect anything like that and it is upto myself to replicate all good taste. Increased health awareness meant I cannot quite afford deep frying. Thats why I tried this lovely snack on the microwave and here is how I did it...

¾ cup channa dal (not cast in stone, feel free to go 1 cup or slightly more)

½ teaspoon chilly powder

Asafoetida (optional)

Salt

1 teaspoon cooking oil

Rinse and soak the dal in water for about 6-8 hours. Spread a white tea towel and spread the dal on it so it can air dry. The weather was not favourable for me so it took almost one night to dry.

In a microwave safe dish (preferably shallow one with lot of surface area), add the dal and oil and mix.

Microwave high for about 10 minutes. Keep stirring every two mixes otherwise the dal will be unevenly cooked. There is a good chance it will be ready in 8 minutes depending on your microwave, so be more watchful after the 6 minutes mark.

Add required salt, asafoetida and chilly powder and enjoy !!

Some people add fried garlic and/or curry leaves. I was happy munching it just like that!

Vegetable Stew

Vegetable Stew


Vegetable stew is a great dish for many reasons. It can have a variety of veggies thereby providing a lot of the daily nutrition needed. It is a great combination with not just rice but also chapatti, dosa, adai. Most importantly, this recipe is so easy and quick to make.

The first time I wanted to make vegetable stew was using coconut milk. I was pregnant then and hence did not want to use the coconut milk powder (was trying to avoid overly processed food) and sent my husband on a mission to get coconut milk. Unfortunately almost all brands had some additive or the other and hence he didn’t buy any. I then had to adapt the recipe using coconut cream. Much later than that I found how I could make yummy stew without the coconut milk and here is how it is...

2-3 cups of mixed vegetables like carrot, beans, peas, potatoes, cauliflower

2-3 tablespoons coconut powder (or use a packet of coconut cream)

2 green chillies

1 teapsoon mustard seed

¼ teaspoon turmeric powder

1 red onion sliced

Asafoetida (optional)

1 sprig curry leaves (optional)

1 teaspoon each Coriander and Cumin powder (optional)

1 inch ginger piece grated

In a wok or skillet add oil and once hot, add mustard seeds. After it crackles, add green chillies, turmeric powder, onions, asafoetida, curry leaves.

Boil the vegetables separately. Add them to the onions and add about half cup water.

Add coriander and cumin powder if desired.

Add the coconut powder. Also, to achieve a nice consistency, mash few potato pieces so the water thickens.

Allow to boil for 5 minutes or so. Season with salt and serve.

If you find the stew a little thick, add some hot water to it.

Dahi Bhindi/Yogurty Okra

There are very few vegetables I remember liking from my toddlerhood to now without change in preference. Undoubtedly Ladies finger aka okra (and also ladies finger) is one of them. I have always loved this vegetable. Usually my mother will make sambar or poriyal out of this. Some of my north Indian friends in school use to bring a dish made with okra as side dish for chapatti and since then I started liking that combination as well. Luckily my husband loves okra as well but he does not appreciate dry side dish for chapatti and prefers gravy. And that was why I had to try this recipe. I looked at a recipe for this in Tarla Dalal’s website and read it half asleep. I did not make a note of this in my notebook and hence it was not very handy. Few days later, I could not be bothered picking up the computer and browsing again so decided to try it from memory and my own creativity. Here is how I made this delicious dish


2 packets okra (175g each) cut into inch long pieces

1 big red onion thinly sliced

3 firm tomatoes cut into bite size chunks

3 green chillies slit

1 inch long ginger cut into long strips

1 cup yogurt

1 teaspoon cumin seeds

½ teaspoon chilly powder

1 teaspoon garam masala powder

1 teaspoon jeera powder (cumin powder)

1 teaspoon dhania powder (coriander powder)

¼ teaspoon turmeric powder

Salt to taste

2-3 teaspoons oil

In a deep bottomed dish add about a teaspoon of oil. Once hot, add the cumin seeds and wait till they start turning dark.

Add the onion, green chillies, ginger and turmeric powder

Once the onions are cooked, add the ladies finger and tomatoes.

Once the okra is almost cooked, add the spice powders and cook further. Add salt and stir.

Once you get a nice aroma, add yogurt slowly and keep stirring. Cook for couple of minutes.Adjust quantity of yogurt based on desired consistency.

 

Serve hot with rice or chapatti.