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Tuesday, 30 May 2017

Tadka Dal Cheela (Tempered Lentil Crepes)



          Some protein rich breakfast is an ideal way to start your day. So why not with some cheelas (crepes / pancakes)? Give a twist to the usual recipe by adding a tadka (tempering) to the batter in order to give a completely different flavour.

          These cheelas are healthy, low in fat and good for diabetics. Besides breakfast, they can also be had for lunch / dinner or as a lunch box meal too. Enjoy them with chutney, yoghurt, pickles or any side dish. So please check for an easy step by step method with pictures to prepare them.








  • 2 tbsp. chana dal (Bengal gram)
  • 2 tbsp. masoor dal (red lentils)
  • 2 tbsp. moong dal (split green gram)
  • 2 tbsp. urad dal (split black gram)
  • 2 tbsp. tuvar dal (Pigeon pea lentil)
  • 1 tsp. ghee + 1 tsp. oil
  • 1/2 tsp. cumin seeds
  • pinch of asafoetida
  • 1" ginger, grated
  • 2 green chilies, chopped
  • handful of coriander leaves, finely chopped
  • salt to taste
  • 1/2 tsp. red chili flakes (opt)
  • 1/2 tsp. turmeric powder
  • 1/2 tsp. cumin powder
  • 1/2 tsp. coriander powder
  • oil to shallow fry








          Soak the dals in sufficient water overnight. Grind with required quantity of water till smooth.

          Heat ghee and oil in a pan and temper with cumin seeds and asafoetida. Saute for a few seconds. Add the ginger and green chilies. Fry for a minute and switch off the flame.

          Pour this tempering over the ground dal batter. Add rest of the dry spices (except oil) and coriander leaves. Mix well. 

           Adjust water accordingly. The batter should be of of pouring consistency, just like a dosa batter. Keep aside for 15-20 minutes.

          Heat a non-stick tawa / griddle and drizzle some oil. Sprinkle some water and after it sizzles off, wipe dry with a kitchen towel.

          Now pour a ladleful of the batter and spread into a circle with the back of the ladle. Drizzle some oil around the edges and over the cheela.

          Cook on one side for 2 minutes or till done before flipping it over to be cooked the other side. Transfer to a serving plate. 

          Prepare similar cheelas with the remaining batter and relish with any with any side dish, chutney, yoghurt or pickles. 




                    Pour the tempering over the dal batter and add rest of the ingredients, 




                               including coriander leaves.




                               Mix well and keep aside for some time.



                  Pour a ladleful of the batter on a hot tawa and spread into a circle with the
                  back of the ladle. Drizzle some oil around the edges and over the cheela.






                 Cook on one side for 2 minutes or till done before flipping it over to be cooked
                 the other side. Transfer to a serving plate. 



                            Relish with any with any side dish, chutney, yoghurt or pickles. 











Monday, 29 May 2017

Whole Masoor Dal Cheela (Whole Red Lentils Crepes)


          Enjoy some delicious and nutritious Cheelas / Pancakes made out of whole masoor dal (red lentils). I have also added some chopped spring onion and carom (ajwain) seeds for some added flavour. They can be served with chutney, pickle, any side dish and a paneer stuffing which is optional. 

          Masoor Dal is a power house of proteins, iron and fibre. Hence these cheelas are healthy, low in fat and tasty too.. Besides breakfast, they can also be had for lunch / dinner or as a lunch box meal too. So please check for an easy step by step method with pictures to prepare them.





  • 1 cup whole masoor dal (red lentils), soaked overnight
  • 1 cup spring onions chopped
  • 1" ginger
  • 2 green chilies
  • salt to taste
  • 1/4 tsp. turmeric powder
  • 1/2 tsp. cumin powder
  • 1 tsp. coriander powder
  • 1/4 tsp. asafoetida
  • 1/2 tsp. carrom seeds (ajwain)
  • 1 tbsp. lime juice
  • oil to shallow fry





          Grind the dal along with ginger, green chilies and some water till smooth. Add all the rest of the ingredients (except oil) and mix well. 

          Adjust water accordingly. The batter should be of pouring consistency, just like a dosa batter. Keep aside for 15-20 minutes.

          Heat a non-stick tawa / griddle and drizzle some oil. Sprinkle some water and after it sizzles off, wipe dry with a kitchen towel.

          Now pour a ladleful of the batter and spread into a circle with the back of the ladle. Drizzle some oil around the edges and over the cheela.

          Cook on one side for 2 minutes or till done before flipping it over to be cooked the other side. Transfer to a serving plate. 

          Prepare similar cheelas with the remaining batter and relish with any with any side dish, chutney or pickles. 




                  Grind the dal along with ginger, green chilies and some water till smooth. 




                               Add all the rest of the ingredients (except oil) and mix well. 




                               Keep aside for 15-20 minutes.




                Heat a non-stick tawa & pour a ladleful of the batter and spread into a circle. 

         




                Cook on one side for 2 minutes or till done before flipping it over to be cooked 
                the other side. 




                               Relish with any with any side dish, chutney or pickles. 










Peanut Mutton Curry



          This is an absolutely simple and an easy no-fuss Mutton Curry with some peanuts and few kaffir lime leaves added to it for a nutty and a lemony flavour. I also added potatoes and a few yellow chili peppers that I found at a grocery store here. 

          You just need to marinade the mutton overnight and simmer before you pressure cook. It is that simple. This delicious dish can be relished with plain steamed rice, jeera rice, pulao, plain Biryani, naan, kulcha, tandoori roti or plain chapatti. You may try having with dosa, appam or idiyappam.








  • 500 gms. mutton with bones, curry cut
  • 1 onion, 
  • 1" ginger
  • 4-5 garlic
  • 1 tomato, 
  • 2-3 tbsp. roasted peanuts
  • 3-4 whole yellow chili pepper (opt)
  • 1-2 potatoes, Cut into halves
  • 1/2 cup yoghurt
  • salt to taste
  • 1-2 tbsp. red chili powder
  • 1 tsp. turmeric powder
  • 1 tsp. garam masala powder
  • 3-4 tbsp. oil






          Grind together onion, ginger, garlic, tomato and peanuts along with some water into a smooth paste.

          Marinate the mutton with the ground paste, yoghurt and all the dry spices overnight. Heat oil in a pan and add the marinated mutton. Cover and simmer on a medium flame till dry.

          Add 1 cup water, potatoes and the yellow chili peppers. Pressure cook for 20 minutes on a low flame after the first whistle. Switch off the flame and allow it to cool down before opening the lid. 

         Serve with plain steamed rice, jeera rice, pulao, plain Biryani, naan, kulcha, tandoori roti or plain chapatti. You may try having with dosa, appam or idiyappam.




















Sunday, 28 May 2017

Masoor Dal Cheela (Red Lentil Crepes / Pancakes)


           Enjoy some delicious and nutritious Cheelas / Pancakes made out of masoor dal (red lentils). I have also added some dill leaves, coriander leaves and nigella seeds for some added flavour. They can be served with chutney, pickle, any side dish and a paneer stuffing which is optional. 

          Masoor Dal is a power house of proteins, iron and fibre. Hence these cheelas are healthy, low in fat and tasty too.. Besides breakfast, they can also be had for lunch / dinner or as a lunch box meal too. So please check for an easy step by step method with pictures to prepare them.








  • 1 cup masoor dal (red lentils)
  • 1" ginger
  • 2 fresh red / green chilies
  • handful of coriander leaves, finely chopped
  • handful of dill leaves, finely chopped
  • salt to taste
  • 1/4 tsp. turmeric powder
  • 1/2 tsp. cumin powder
  • 1 tsp. coriander powder
  • 1/4 tsp. asafoetida
  • 1 tsp. nigella seeds (kalonji)
  • 1 tbsp. lime juice
  • oil to shallow fry





          Soak the masoor dal in sufficient water overnight. Grind along with ginger, fresh chilies and some water till smooth.

          Add all the rest of the ingredients (except oil) and mix well. Adjust water accordingly. The batter should be of pouring consistency, just like a dosa batter. Keep aside for 15-20 minutes.

          Heat a non-stick tawa / griddle and drizzle some oil. Sprinkle some water and after it sizzles off, wipe dry with a kitchen towel.

          Now pour a ladleful of the batter and spread into a circle with the back of the ladle. Drizzle some oil around the edges and over the cheela.

          Cook on one side for 2 minutes or till done before flipping it over to be cooked the other side. Transfer to a serving plate. 

          Prepare similar cheelas with the remaining batter and relish with any with any side dish, chutney or pickles. 







               Grind the soaked dal with ginger, fresh chilies and some water till smooth.






                             Add all the rest of the ingredients (except oil) and mix well. 



                               Keep aside for 15-20 minutes.










                  Pour a ladleful of the batter and spread into a circle with the back of the ladle.
                  Drizzle some oil around the edges & over the cheela. Cook on both sides till done.



                               Relish with any with any side dish, chutney or pickles. 












Saturday, 27 May 2017

Satay Peanut Sauce - Malaysian Style


          This aromatic and mouth watering sauce is a perfect accompaniment to chicken satay. This Malaysian style Peanut sauce is extremely tongue tingling with all the flavours like spicy, sweet and sour. 

          Peanuts, being the main ingredient, it is combined with galangal, garlic, red chilies, tamarind paste and sugar to make this delicious dip. This sauce can also be served with kababs, tikkis or vegetable crudites. So please check for a step by step method with pictures to prepare it.








  • 1-2 lemongrass, chopped (only the white portions)
  • 1 onion, chopped
  • 3-4 garlic cloves
  • 1" galangal, sliced (ginger can be used as a substitute)
  • 6-7 dry red chilies
  • 1 cup roasted peanuts, powdered
  • salt to taste
  • 1 tsp. tamarind paste
  • 1-2 tsp. sugar
  • 2 tbsp. oil





          Blend together lemongrass, garlic, galangal and red chilies along with some water into a paste. 

          Heat oil in a pan and saute the onion till light brown. Now add the ground paste and fry on a medium flame till the oil separates.
  

          Add the peanuts, salt, sugar, tamarind paste and a cup water. Mix everything well and simmer till it thickens slightly and the oil separates. Serve along with chicken satay.





                               Heat oil in a pan and saute the onion till light brown. 




                   Now add the ground paste and fry on a medium flame till the oil separates.
  



                             Add the peanuts, salt, sugar, tamarind paste and a cup water. 




                               Mix everything well and simmer till it thickens slightly.....
                         


..... and the oil separates. 




                               Serve along with chicken satay.











Chicken Satay with Peanut Sauce - Malaysian Style



          Today let me share an authentic Malaysian style Chicken Satay that has obviously many variations. Preparing this absolutely delicious appetizer brought back a string of memories associated with this particular dish. I vividly remember to have enjoyed Chicken Satay in the numerous food courts in Singapore during my sojourn there few years back. 

          Very simple and an easy recipe, it can be served as an appetizer in any in-house party. It can be either pan grilled or oven grilled to perfection. Served with Peanut Sauce, they are an amazing treat to be relished. So please go ahead and give it a try by checking a step by step method with pictures to prepare it.














  • 3-4 chicken breasts, cut into strips
  • 1-2 lemon grass (only the white portions)
  • 1" galangal, sliced (ginger can be used as a substitute)
  • 4-5 garlic cloves
  • 5-6 fresh red chilies
  • 1/2 tsp. turmeric powder
  • salt to taste
  • 1 tsp. cumin powder
  • 1 tsp. coriander powder
  • 1 tbsp. oil
  • few wooden skewers, soaked in water for an hour
  • oil to shallow fry
  • lime wedges, fresh chilies and chopped coriander to garnish











          Grind together lemongrass, galangal, garlic, red chilies along with some water into a fine paste. To it add all the dry spices and 1 tbsp. oil.

          Marinate the chicken strips with this marinade, preferably overnight. Grease the skewers and thread the chicken strips in them.

          Pan fry them by adding some oil till it is well fried on all sides. Alternatively, they can be grilled for 25-30 minutes by basting with the leftover marinade midway.

          Grill the prepared satay on open fire to get a smokey effect. Serve along with peanut sauce, onion roundels, lime wedges, fresh chilies and coriander leaves.







                Grind together lemongrass, galangal, garlic, red chilies along with some water
                 into a fine paste. To it add all the dry spices and 1 tbsp. oil.



                               To it add all the dry spices and 1 tbsp. oil.



                               Cut the chicken breast into thin strips.



                   Marinate the chicken strips with this marinade, preferably overnight. 




                               Grease the skewers and thread the chicken strips in them.




                              Pan fry them by adding some oil till it is well fried on all sides. 




                Grill the prepared satay on open fire to get a smokey effect. Serve along with
                peanut sauce, lime wedges, fresh chilies and coriander leaves.




                Alternatively, they can be grilled for 25-30 minutes by basting with the leftover                               marinade midway.













                    Serve along with peanut sauce, onion roundels, lime wedges, fresh chilies 
                    and coriander leaves.





Chicken Satay Sauce......


  • 1-2 lemongrass, chopped (only the white portions)
  • 1 onion, chopped
  • 3-4 garlic cloves
  • 1" galangal, sliced (ginger can be used as a substitute)
  • 6-7 dry red chilies
  • 1 cup roasted peanuts, powdered
  • salt to taste
  • 1 tsp. tamarind paste
  • 1-2 tsp. sugar
  • 2 tbsp. oil





          Blend together lemongrass, garlic, galangal and red chilies along with some water into a paste. 

          Heat oil in a pan and saute the onion till light brown. Now add the ground paste and fry on a medium flame till the oil separates.
  

          Add the peanuts, salt, sugar, tamarind paste and a cup water. Mix everything well and simmer till it thickens slightly and the oil separates. Serve along with chicken satay.
















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