Apr 28, 2009


Masoor dal - 1 cup
Onion - 1
Tomato - 1
Curry leaves
Coriander leaves
Turmeric powder
Garam masala - 1/2 tsp
Green chillies - 2
Red chilli - 2
Cumin seeds - 1/2 tsp

1. Put the masoor dal in a pressure cooker and add turmeric powder and water and cook it
2. Pour some oil in a pan and add cumin seeds, curry leaves,red chilli, green chillies(chopped), onion and fry well until the onion turns transparent
3. Then add tomatoes and add turmeric powder,garam masala, salt and fry well until the tomato dissolves
4. Mix the dal with the gravy and allow it to boil
5. Garnish it with coriander leaves
Serve this with chappati

Tip: If u have leftover dal use the dal instead of water for making chappati dough. The chappati will taste delicious but remember to take all the chillies out of the dal before using it for dough

Apr 27, 2009


Maida - 3/4 cup
wheat flour - 1/2 cup
sugar - 1/3 cup
baking powder - 1 tsp
Almonds - 1/2 cup (chopped)
Salt - 1/4 tsp
Cardamom powder - 1/4 tsp
Egg - 2

1. Preheat the oven to 350 deg and spray some oil in the baking tray and keep aside
2. In a bowl mix all the dry ingredients and keep aside
3. Beat the eggs and add the cardamom powder and pour it in the dry ingredients
4. Mix it well until it holds up like a dough. Dont overmix it
5. Spread the dough using hands into a long pile
6. Keep it in the baking tray and bake it for 20-25 min
7. Take the biscotti outside and allow it to cool. After it cools cut it into small lengthy pieces and keep it in the baking tray and bake it again in 300 deg for another 20-25 min until it becomes golden brown.
Allow it to cool completely and keep it in a airtight container

I followed the recipe from a tv show but changed some ingredients

Apr 24, 2009


Channa - 1/2 cup {soaked overnight}
Basmati rice - 1 1/2 cup
Onion - 1 {medium size}
Ginger garlic paste - 2 tsp
Tomato - 2 {medium size}
Green chilli - 1 no
Coconut milk - 1/2 cup
Red chilli powder
Cumin powder
Coriander powder
Coriander leaves
Turmeric powder
Whole garam masala

To Grind:
Garlic - 4 pods
Onion - 1/2
Red chillies - 4
Cumin seeds - 1 tsp
oil - 1 tsp
Grated coconut - 3 tbsp

1. Saute all the ingredients in the "TO GRIND" portion except coconut with a little oil and grind it into a smooth paste along with coconut
2. Grind the tomatoes into smooth paste
3. Heat oil in a pan and add the whole garam masala and add the ginger garlic paste, green chilli and onion
4. Add the tomatoes and the ground pasteand saute well
5. Now add all the powders [chilli pdr, coriander pdr, cumin pdr, turmeric pdr]
6. Add the soaked channa and pressure cook it by adding sufficient water
7. After the channa is cooked add require amount of salt and add water and coconut milk required for the rice [Add 1/2 cup coconut milk and 1 1/2 cup water for 1 cup of rice. If there is water in channa gravy then reduce the amount of water]
8. Add coriander leaves and cook it
This dish can be served with any meat gravy or boiled egg masala

[I tried this recipe from a blog]