Methi / Fenugreek Sprouts Dal /Curry

Recipe: Lentils and sprouted fenugreek seeds curry !!

      Using fenugreek seeds in our cooking was not our forte as we just used it in making dosas or a special puri that was made just once a year for some religious event. But this changed when I was a paying guest with a family. I learnt a lot of Tamil dishes while in Pune! Aunty used to make good use of fenugreek seeds in her cooking and we enjoyed some of the typical dishes that she made. Since then its has been of my favorite spices, used in variety of dishes.

    Methi dal is very famous recipe in which fenugreek greens are used. But if you are unable to get the greens, the sprouted seeds will serve the purpose. Unlike the greens these sprouts don't have too much of the bittery taste. I had prepared this dal/curry, combining toor dal and the sprouted fenugreek seeds. The curry had  a nice aroma and methi flavor. This goes well with steaming white rice or just have it as a soup ! This goes to the Yasmeen’s Health Nut Challenge-4 and to CWS-Fenugreek Seeds hosted by me and started by Priya.

Ingredients:
1/2 cup toor dal(pigeon peas)
1/8 cup methi seeds( sprouted 1/4 cup )
1 medium size tomato, chopped
1/2 onion, chopped
1/8 tsp turmeric
1 tsp chili powder or according to taste
salt to taste
Tempering:
1 tbsp oil
pinch of asafetida
1/8 tsp mustard seeds
1 strand of curry leaves
minced garlic (optional)


 
Pre Prep: Soak the methi seeds in water for 5 – 6 hours. Then drain the water. Keep these seeds in closed container and rinse with cold water after 8 – 12 hours. The sprouts will be ready in 24 – 36 hours.

 Preparation Method:
1. Cook toor dal, methi sprouts, chopped tomato, onions with enough water in a pressure cooker or vessel(will take lot of time)
2. Once cooked, heat oil in a deep vessel. Add mustard seeds, as they splutter, add asafetida and curry leaves.
3. Add the cooked dal, salt, turmeric, chili powder and bring it to boil. Let it simmer for couple of minutes. Take off from heat.
4. Serve with rice or just have it as a soup !!

Preparation Time: 25  - 30 mins
Serves: 2 - 4

Bhoplyachi Bhaji / Glazed Butternut Squash

Recipe: Butternut squash pieces cooked with spices and jaggery !
          

     While growing up in our town, this subzi used to be served at a yearly Karthik Ekadashi(11th day of the Karthik month in Hindu calendar) where almost everyone at our town used to partake, atleast the kids. We had to take our plates and after the pooja was over, they served the prasad lunch. The food was simple yet such amazing and tasty. And among the prasad, the bhoplyachi bhaji(kaddu sabzi) used to be my favorite with the sweet spicy taste. Ever since then this has been my favorite preparation with the squash.

Ingredients:
3 cups butternut squash, deskinned, cubed
1 1/2 tbsp oil
1/4 tsp mustard seeds
1/2 pinch asafetida
1 1/2 tsp goda masala
3/4 tsp chili powder
2 cubes jaggery/3 –4 tbsp brown sugar
pinch of turmeric
salt to taste

Preparation Method:
1. Heat oil in a skillet/vessel. Add mustard seeds, as they pop add the asafetida.
2. Immediately add the cubed butternut squash, goda masala, chili powder, salt, turmeric and jaggery. Stir.
3. Add little water, close the lid and let it cook.
4. Once cooked, let the water evaporate. Serve with roti/bhakri/bread or as a side !



Preparation Time: 15 –20 mins
Serves: 2 - 3

Tags:Pumpkin, squash, butternut squash, bhopla, kaddu, subzi, kaddu ki sabji, pumpkin curry, how to cook pumpkin

Lamb/Mutton Biryani – Hyderabadi Kacchi Biryani

Recipe: Marinated mutton cooked with spices and rice !

There is no need to write about Hyderabadi Biryani, as it is one of the famous non-vegetarian dish as most of the people will know about it. The preparation is very similar to the Chicken Biryani that was posted earlier. The only thing one needs to take care of is to make sure the meat is cooked properly, so use a meat tenderizer(prefarably papaya). This goes to EFM-Mutton Series hosted by Siri of Me and My Kitchen.

 
Step A: Marinating the Mutton: Method: Combine all the below mentioned ingredients and set aside for 1 – 2 hours at least.
Ingredients:
3 cups mutton/lamb (1 kg, ~ 2lb)
2 cups yogurt
1 1/2 cup fried onions *(see note below)
1/4 cup green chilies, cut (these were not that spicy,so use according to preference)
3/4 cup mint leaves, chopped
3/4 cup cilantro/coriander, chopped
1 tsp pepper corns
1 tsp cumin seeds
1 tsp caraway seeds (shahi jeera)
3 black cardamoms
10 green cardamoms
12 cloves
5 mace (javitri)
4 bay leaves
4 in cinnamon stick, broken
1 1/2 tsp chili powder
3 tsp coriander powder
2 tsp cumin powder
1/2 tsp turmeric
1 tbsp lemon juice
1 1/2 tbsp ginger paste
1  1/2 tbsp garlic paste
3 tbsp oil
salt to taste

Step B: Preparing the rice: While the mutton is kept for marination, prepare the rice and keep aside. The rice should be half cooked so that it can absorb water while cooking in the next step and doesn't become mushy. Ingredients:
3 cups basmati rice
3 tsp oil
some whole garam masala (3 cardamoms, 1/2 tsp cumin seeds, 2 cloves)
salt to taste Method:
1. Boil water with required amount of salt and any masala if you prefer.
2. Add rice and bring it to boil, let it boil for a minute more. Then remove from flame, drain water and keep the rice aside.

Step C: Preparing the final Dum Biryani: Ingredients:
Marinated mutton from Step A
Half cooked rice from Step B
1/4 cup mint leaves, chopped
1/4 cup cilantro, chopped
1/4 cup fried onions
1 tsp garam masala powder
pinch of saffron mixed in a tbsp of water or milk
2 –3 tbsp ghee/clarified butter Method:
1. In a heavy bottom pan, add the marinated mutton
2. Layer it with half cooked rice
3. Top the half cooked rice with mint, cilantro, fried onions,ghee and sprinkle the saffron water.
4. Keep on high heat till you see the steam vapors, close the lid and lower the heat.
5. Let it cook on low heat for at least 40 – 50 minutes and biryani is ready!!(make sure the meat is cooked)


Note: Since i did not have a heavy bottom pan, I kept the vessel on tava/griddle during the dum**step 5.
Preparation Time: 1hr 30 minutes
Serves: 4 - 6
Note:
For tenderizing the meat, use a meat tenderizer or papaya
*To make a cup of fried onions, slice atleast 3 -4 large onions and saute till they turn brown with enough oil
** I used a vessel with a tight lid. Alternatively one can use a dough to close the gaps between the lid & vessel

KaLya Chanyachi Amti / Bengal Gram Curry

Recipe: Cooked chickpeas/bengal gram simmered in spice mixture !
     

     Bengal Gram, also known as Chana is one of the most important pulses in India. Also known as chickpeas, these are slightly different than the garbanzo/kabuli chana and come in black, brown and green colors. The bengal gram variety of the chickpeas are considered to have more fiber than the garbanzo beans and therefore a low glycemic index which make them suitable for people with diabetes or sugar problems.

     This is a regular preparation at home and the use of goda masala gives the curry a nice sweetish aroma. Soak these beans for 6-8 hours before starting to make the curry as this helps in reducing the cooking time. Although the ingredients list looks lengthy, it is not that tough to make it.  This goes to this month’s MLLA-20 hosted by The Crispy Cook and started by Susan.

Ingredients:
1 cup chana/bengal gram/chickpeas
1/2 tomato
1 tsp chili powder (or according to taste)
1/8 tsp turmeric
salt to taste
Tempering;
2 tbsp oil
pinch of asafetida
1 strand of curry leaves
1/2 cup onions,chopped
 Grind to Paste:
1/4 cup dry coconut, roasted
1/4 cup cooked chana/gram
1/2 cup onions, chopped, roasted
2 –3 big garlic cloves
1 in ginger
1/4 cup cilantro
2 tbsp goda masala/(if unavailable use garam masala)

Preparation Method:
1. Soak the chana/bengal gram/chickpeas for about 6 –8 hours or overnight.
2. Pressure cook them with enough water. (This reduces cooking time significantly)
3. Combine all the ingredients mentioned and grind to a fine paste.
4. Heat oil in a deep vessel, add asafetida, curry leaves and onions. Sauté till the onions turns translucent.
5. Add the cooked chickpeas, tomatoes, salt, chili powder, turmeric and bring it to boil. let it simmer for 10 –15 minutes on med flame.
6. Garnish and serve with hot white rice or with bhakri/bread



Preparation Time: 30 -40 minutes
Serves: 2-4

Tags: garbanzo beans, kadle kaal saaru, kadle kaal usal, kale chane, harbare, kale harbare, bengal gram, black gram, whole gram, curry, gravy, kattin saar, katachi amti, usal, masala, goda masala, kala masala,

Event – Cooking With Seeds – Fenugreek Seeds & A Guest Post

EVENT:  COOKING WITH SEEDS - FENUGREEK SEEDS 

     

     Today has couple of firsts for my blog. This is my first venture into hosting a blog event and thank Priya for having giving me a chance to host her wonderful event Cooking With Seeds(CWS). Visit her blog for some exciting recipes and events !

     I also have my first guest post at one of my wonderful friend Deepa’s blog over at Foodlyrics. When Deepa requested for a guest blog I easily accepted to do one but the big question was deciding  what to post. Check out her blog for more info.

     Coming back to the event, the Cooking With Seeds event for this month features the use of fenugreek seeds. Fenugreek is used both as a herb and a spice, and are known by different names in different languages: Methi in Hindi/Marathi/Punjabi,Bengali, Oriya,Menthya in Kannada,Menthulu in Telugu,Vendayam in Tamil, Ulluva in Malyalam,fenugrec Sénegré, trigonelle(french), fieno greco (italian), alholva, fenogreco(Spanish).(Source: Wiki) With so much of culinary use and the medicinal properties of fenugreek seeds, I choose them for this month CWS event.

Culinary Uses of Fenugreek:

The seeds are used in variety of preparations including pickles, chutneys, powdered chutneys, spice mixtures,pastes, seasonings etc. 

Medicinal Properties of Fenugreek:

      Fenugreek is a natural source of iron, silicon, sodium and thiamine and helps in soothing and relaxing inflamed tissues. It also helps in removing allergens and toxins from the respiratory tract and is beneficial for treating allergies, bronchitis and congestion. Another useful medicinal property of fenugreek is in reducing the sugar level of the blood, it is used in diabetes in conjunction with insulin. It also lowers blood pressure and is said to be a substitute for cod liver oil.

Here is what you need to do:

1)Prepare any recipe/remedy with fenugreek seeds, both vegetarian and non vegetarian dishes are accepted from 6th February 2010 – 5 March 2010
2)Post as many recipes in your blog, more than one entries per person are allowed..
3)Link back your entry to this Cooking With Seeds - Fenugreek Seeds event page and to Priya’s Event Announcement Page.
4)If you have any interesting tips, those are welcome too !
5)Will accept the old entries, if they are reposted with this page link..
6)Using Logo is very much appreciated..
7)Email to:  denufood@yahoo.com with subject as Cooking With Seeds (CWS-Fenugreek Seeds)with following details:

Your Name:
Blog's Name:
Recipe Name:
Recipe Url/Link:
Picture of the dish:

Please make sure to send your delicious entries before 6th March 2010.

8) If you  don’t have blog, no problem..please email your entries to the above email id, i'll include them in the roundup.

Chicken Ghee Roast – Repost & Awards

Recipe: Chicken pieces cooked in ghee(clarified butter) and spices !


    

     It’s been a while that this post has been pending in my drafts. The ghee roast is  a specialty of the Mangalore district in Karnataka. My Dad’s colleague use to get this dish for us who hailed from the South Kanara region. But I had no idea of the name for this dish until I had seen it on a TV show. I've made changes to the recipe with little less spices and as the name suggests, ghee is used for tempering. If anyone likes chicken recipes, then one should try out this yummy and tasty dish. On how to make the chicken ghee roast, follow the recipe !

Ingredients:
2 cups chicken pieces
2 tbsp ghee
1/2 tsp tamarind concentrate/pulp
pinch of turmeric
salt to taste
grind to paste
5 –6 dry red chilies(preferably byadgi/kashmiri chilies)
5 big garlic cloves
2 in ginger
1 tsp coriander powder
1/2 tsp cumin powder

Preparation Method:
1. Combine all the ingredients mentioned and grind them to a fine paste with enough water.
2. Heat ghee in a skillet and add the ground paste and saute for a minute.
3. Add chicken, salt, tamarind and little water and let it cook.
4. Let all the water evaporate and cook till the ghee separates from the sides.(the dish is of a dry/sukka consistency, so a roast)
5. Serve with bread/chapati/nan.

Preparation Time: 20 – 25 mins
Serves: 2 – 3

REPOST & AWARDS !!!

The following Sweet & Spicy Chicken Curry with Spring Onions goes to Priya's Cooking with Seeds- Sesame Seeds Event !

My fellow bloggers, Kanchan of Kitchen Gossip, Deepa of Foodlyrics and Siddhi of Cooked Dil Se have wonderful blogs and visit them for some interesting and yummy recipes. They have shared some wonderful awards with me and I appreciate it so much !!! Thank You girls ! The seven interesting things are shared here. I would like to pass on these awards to all my blogger friends !!

Shepu Bhaath / Shevid Polo – Dill Rice Pilaf

Recipe: Rice and fresh dill cooked together with light spice !

     

Dill, dill and dill(Shatapushpa in Sanskrit), all my previously posted recipes have dill in some form, not to mention how much I love this vegetable/herb. But not anymore, will there be any posts after this one, as I am done with all the fresh dill that was brought last week. Rice preparation with dill called as Sabsige Soppu Bhath/ Shepu Bhaath is very famous in parts of Karnataka state in India and its nice and enchanting to find similar recipe thousand’s of miles away in Iran called Shevid Polo(no claims for authenticity !)

     This recipe had been very much part of my quick dishes during college days and came as a rescue during tight schedules. The other green was spinach, which we included to make palak bhath. Its a one pot meal, simple, quick and not too much to worry about the amount spices to be used. With more spice and ingredients one can vary this dish to make a pilaf/pulao or a biryani too !!! This goes to the event by Joanne, Regional Recipes –Middle East and also to Silpa’s APS-Rice.

Ingredients:
1 1/2 cups rice
3 cups fresh dill, chopped
1 1/2 tbsp oil
3 big garlic cloves, minced
1/2 cup onions, chopped
1 tsp garam/goda masala
1/2 tsp chili powder OR according to taste
1 tomato, chopped
pinch of turmerc
salt to taste


Preparation Method:
1. Soak the rice for 15 – 20 minutes in warm water. Then drain and keep aside.
2. Heat oil in a vessel, add minced garlic and sauté till you get the aroma. Add onions and fry till translucent.
3. Add garam masala, chili powder and mix. Immediately add rice and chopped dill and sauté for few minutes.
4. Add tomatos, salt, water(3 – 3 1/2 cups) and bring to boil. Let it simmer, then close the lid and let it cook on low-med heat.
5. Once done, serve with a raita/salad on the side.


Preparation Time: 25 mins
Serves: 2 - 4
Note:
The consistency of the Bhaath recipe is a slightly overcooked rice and not very dry like a pilaf. So use a little extra water compared to while cooking pilaf.
I’ve also used very less amount of chili powder, but go ahead and add more if preferred.

Lemony Dill Salad

Recipe: Salad greens tossed in olive oil - lemon – dill dressing !

 

     One of my favorite salads, and follows after my dill bhaji recipe/curry. It is very rare that I get some good big bundles of dill, and when I do, sure, I make,  to pick up 3 –4 bunches of the dill @ the Indian stores. Reason being, in other grocery stores it is a tiny bunch sold as a herb. This salad should be prepared fresh as the lemon, tomato and salt will make it juicy, so do not prepare it ahead of time. I haven’t included cucumber in the salad because of the allergies but go ahead and include it to make the salad more crunchy. This tastes great and is as good as a raita on the side with regular meals. The salad goes to Divya’s Show Me Your Salad , Sudeshna’s Carnival of Salad and since dill is very much a part of the middle eastern cuisine, this also goes to  Regional Recipes – Middle East by Joanne. Enjoy the salad !!!

Ingredients:
4 –5 cups greens(lettuce)
1/4 cup dill, finely chopped
1 tbsp olive oil
1 tbsp lemon juice
1/2 onion, sliced, washed
1 tomato, sliced
salt
cucumber slices (optional)

Preparation Method:
1.In a bowl, whisk together oil, lemon juice and salt.
2. Add the chopped dill leaves and give a nice stir. Add sliced onions and tomatoes and mix.
3. Add the greens, cucumber and toss !!
4. Salad is ready, garnish with some more dill and serve it as a side with the meals !


Preparation Time: 10 mins
Serves: 2 - 3