Monday, October 15, 2012

Mango Dhal with Okra fry

My best dish Mango dhal and my husband favourite fry is okra fry.
Goes well with plain white rice and fresh hot ghee. Hmmmmmmm  Yummy

Ingredients for making Mango Dhal

1 raw mango
1 cup Toor dhal
garlic cloves 4 medium size
mustard seeds
2 red chillies
4 green chillies
uradh dhal
Chenna dhal
Curry leaves

1. Take a Pressure cooker soak the Toor Dhal foew 10 minutes with water.
2. Meanwhile peel the mango skin and cut into small pieces.
3. Add mango slices, green chillies, little oil to the dhal with little more water than regular.
4. Cook under medium to low flame for 4 to 5 whistles.
5. Because of mango tanginess dhal will take long time to cook.
6. Turn off the pressure cooker.
7. Take a kadai pour oil add mustard seeds, crushed garlic, curry leaves, red chillies, uradh dhal, Chenna dhal fry it.
8. Now add seasoning and dhal together if required of water and mix with salt.

Yummy Serve with Rice and Ghee

Note : You have to balance the spicy level with tanginess otherwise it wont taste good.

Ingredients for Okra Fry:

1 kg Okra
salt, Chilli powder
Coriander powder

Note : Cut the Okra into small thin circles (remove the heads)

uradh dal few
Chenna Dhal few
red chillies 2
Curry leaves 4
mustard seeds few
Garlic crushed 3

1.Take a wide pan pour oil once oil get boiling add mustard seeds, chenna dhal, uradh dhal, Garlic, red chillies, curry leaves fry it.
2. Add the okra pieces fry it well.
3. Add the remaining spices one by one liek turmeric, salt, Chilli powder, Coriander powder.

Goes well with Chapathi, or rice, as side dish too

Mutter Mushroom

I got good quality mushroom, i believe the curry taste depends on the quality of the vegetable we use to cook. I prefer certain variety of mushroom and i am very particular about it like size, color then taste.

I choose the small without any black inside of the mushroom either button mushroom or pearl mushroom.

1 cup of cleaned and washed Mushrooms
1/2 cup of soaked Peas
2 medium size onions boiled and mashed
2 medium size tomatoes mashed
bay leaf
1 tea spoon ginger garlic paste
curry leaves
Green chillies
garam masala
Chilli powder
coriander powder
Cumin powder
Kasoori methi leaves
melon and cashew paste (soaked and make a paste)

1. Take the cleaned mushrooms cut into 2 or 3 slices.
2. Take a wide pan heat it and just roast the mushroom until all the moisture goes , if you see more water please pour in the sink.
3. Keep the mushrooms aside.
4. Take a kadai pour oil add curry leaves, bay leaf, cloves, mashed onion fry it well.
5. Add tomato paste, melon and cashew paste to it.
6. Now add peas and mushrooms.
7. Add all the other ingredients with 1 cup of water and boil it.

I just cook this one for my husband and kids lunch box served with Jeera rice.

ChickPea Paneer with Bell Peppers Curry

North Indian Mutter Paneer goes well with Chapathi, Parota, Naan, jeera rice.
Paneer fresh -200grams
Peas -Soaked over night 1/2 cup
Bell peppers - different colors cut into 1 inch long thin slices
2 cloves
1 bay leaf
Ginger garlic paste 1 teaspoon
2 medium white onions -Boiled and mashed
2 medium tomatoes - mashed
1 tablespoon of melon seeds and cashews soaked and make a paste
pinch of turmeric
chilli powder
coriander powder
jeera powder
garam masala
Tandoori masala
Fenugreek leaves or kasoori methi leaves
Pinch of kesari food color
curry leaves
whole green chillies - 3
oil - required

1. Cut the Paneer pieces into equal cubes and fry it all sides in oil and keep aside.
2. Take a kadai add oil to it.
3. Add cloves and bay leaf fry it.
4. Add curry leaves, mashed onion, green chillies fry it well until the raw smell goes off.
5. Add tomato paste and cashew paste.
6. Fry until tomato fry well then add all veggies first peas fry it then add bell peppers, later paneer.
7. Add all masalas and other ingredients and garnish with kasoori methi leaves.
8. Add water if your think the gravy is very thick or u can add whipping cream for good quality taste but fat too.

Served with chapathis