Monday, February 25, 2013

Daal Palak or Simple Palak Sambar

daal palak
    
  Before marriage I had an opinion that daal wont taste good Surprised smile and will be too blend without any spices and never tasted palak too as myself and dad we’re not too big fan’s of north indian items.So never tried daal or palak.But after marriage only I started having palak that too only palak paneer or aloo palak when we go restaurants.That’s how slowly slowly started liking palak and thought of giving a try at home.But  myself being a very great fan of greens and love to have I daily in any form,started cooking palak as getting fresh greens is a big thing here.So when I was talking to my aunt regarding palak she told me try this dal palak  or even can be said as simple palak sambar in her style.Once I tried it and  got addicted to its taste since there’s enough tanginess and spice too.Though its simple and easy to make and can prepare in no time but the taste is too yummy Smile with tongue out .Now a days started preparing this sambar frequently and became very big fan of daal palak or simple palak sambar.

Ingredients :
Palak 1 bunch
Moong daal 2 tbsp
Tomato 1 medium sized
Onion 1/2 finely chopped
Green chillies 1-2
Salt Req

Seasoning :
Oil 1 tbsp
Cumin seeds 1/2 tsp
Red chillies 2 nos
Garlic 2-3 pods(crushed)

Method : 1. Cook daal seperately and set aside.Put the palak,tomato and green chillies in the cooker and cook upto 3 whistels.
2.Once cooled down smash them with the hand or with potato masher and set aside.

Smashed Palak
3. In a wok pour the oil and do the seasoning given under column and add the onions and saute little crunchy.

Seasoning
4. Now add the mashed palak,cooked daal ,required water and salt and boil nicely.

Cooked dall
5. Add required water and salt and allow it to boil nicely.

boiled
6. Now serve with hot rice and ghee.

Mouth Watering when served with Ghee and hot rice

Notes :

1.  If want more tangy taste can even add tamarind  pulp.
2. For spicy can add red chillie powder too.
3. Entire cooking can be completed in cooker too.

Sunday, February 17, 2013

Crostini-Italian snacks

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    This snacks was really new to me and never heard about this until i tasted this at my sis home and tasted really really delicious.Myself and hubby liked it a lot and she immediately taught me the recipe and also she told me site from where she tried and also now i got to know a new food site too.So thought of introducing the snacks to all of you,as i hope many of you will be unaware about this tasty snacks like me.I followed the same amount of ingredients since the recipe is new to me and trying for the first time.Kindly adjust with the lightning as i took it in the evening.

 

Ingredients :

Whole grain baguette 8 slices (1/2 inch thick)
Olive oil 1/3rd cup
Cherry tomato 8(cut into half)

For Filling :

Frozen Peas 1 1/4 cup
Garlic 3 pods
Parmesan Cheese(grated) 1/2 cup
Pepper powder 1/4 tsp
Olive oil 1/3 cup
Salt Req

1) Grind the items together given under filling column  in the blender on the pulse side and set aside.

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2) In a grill pan keep the baguette slices and pour little oil on top.

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3) Toast both the sides till it turns little crispy.

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3) Now remove from fire and on onside keep the grounded filling, decorated with the cherry tomato and serve hot.

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Notes :

1. Try not to avoid olive oil,its a must.

 

Sunday, February 10, 2013

Vegetable Salna – Side dish for Parotta

Veg Salna

      I’ve only once tasted this salna for parotta but don’t know why didn’t get a chance to taste later and totally forgot about that. But the first time itself i liked a lot but never thought of trying until i saw this in Chitra's blog.immediately gave a try as i was having frozen parotta lying in my freezer for some time.So tried it out but never thought that it turned exactly the same like the first time i tasted and got hooked to it free smileys.So thought of sharing the recipe.She is one more good friend of mine whom i came to know thro blogging world.When ever i contacted her for any clarifications she was very happy to help me and guided me a lot in many things.Ok now going to the recipe.

Ingredients :

Veggies 1/2 cup
Ginger&Garlic paste 3/4th tsp
Onion(big) 1 no(finely chopped)
Tomato 1 no(finely chopped)
Cooking oil 1 1/2 tbsp
Salt Req

To Grind :

Onion 1 no
Tomato 2 nos
Red chillie powder 1/2th tsp
Coriander powder 1 1/2 tsp
Cumin powder 1/2 tsp
Turmeric powder 1/8th tsp
Pepper 3-4 nos
Grated coconut 2 tbsp
Poppy seeds 1/2 tsp
Cashew 4 nos
Oil 1 tbsp

Method :

1. In a wok pour oil and sauté all the ingredients except poppy seeds given under “to grind” column.

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2. Once the sautéed ingredients has come to room temperature grind them in the mixie to a paste.

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3. In a cooker pour the oil and add the finely chopped onions and fry till the onion become transparent.

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4. Now add the finely chopped tomato and fry till the tomato turns little mushy.

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5. Add the chopped veggies and give a quick stir.

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5.Then add the ground paste and fry till raw smell goes. Then add enough water and salt and close the lid and cook with 1 whistle.

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6. After opening the cooker and if the oil floats on the top salna is ready to serve with parottas.

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Note :

1. As Chitra mentioned in her blog i also felt that salna is too blend with  onion and tomato alone.So i liked her idea of inducing little veggies and hence followed the same.If you want can avoid it.

2. Adjust the spice level as we are adding pepper too. 1/2 tsp of red chillie powder was enough for us.

3. Can adjust the water level too.