Green Masala Dal

Ingredients-

1 cup toor dal,

1 big ripe tomato chopped,

1 very small finely chopped onion,

12 flakes of garlic,

1” piece of ginger,

1 green chili,

1 cup coriander leaves,

1 tsp cumin seeds,

1 tsp mustard seeds,

Few curry leaves,

Salt to taste,

Water

Method –

Pressure cook toor dal till soft and mushy.

Grind together ginger, garlic, green chili and coriander leaves to a fine paste with little water.

Heat oil in a pan and crackle cumin seeds and mustard seeds.

Fry the green paste for approx 2 minutes.

Now add the tomatoes and continue frying till tomatoes become little soft.

Add salt and the cooked dal. Mix well and adjust water. Let it boil thoroughly.

Serve hot with rice.

Quick Egg Pulao

Here is a recipe for a simple Egg Pulao that gets done in a jiffy. I made it the other day when I was back from office and Milo wanted some change for the dinner. The egg in this is fried in the same way I have done in Egg Omelet Curry. I didn’t want boiled eggs in this pulao as the yolk tends to break off very easily. When I was clicking this picture just before dinner, Milo thought it was Paneer Pulao.

Verdict – We both liked it and it was a pleasant change.

Ingredients –

3 large eggs,

1.5 cups long grain basmati rice,

2 large onions sliced lengthwise,

3 large ripe tomatoes chopped,

12 to 15 flakes of garlic,

1” piece of ginger,

2 green chilies,

½ cup coriander leaves,

½ cup mint leaves,

1 tsp cumin seeds,

3 to 4 cloves,

1 piece of cinnamon,

5 to 6 black pepper corns,

2 green cardamoms,

1 black cardamom,

1 bay leaf,

½ tsp garam masala,

½ tsp turmeric powder,

1 tsp coriander seeds powder,

Salt to taste,

Oil

Method –

Beat 3 eggs with little salt in a bowl. Beat till it becomes frothy.

Heat a pan with some oil and pour the egg mixture in the pan and cover it with a lid.

After a while when the base is done, fold the omelet and cook for another 2 minutes. Switch the gas off and allow it to cool.

Cut into cubes and keep aside.

Wash rice well and soak in some water.

Make a paste of ginger, garlic, green chilies, coriander leaves and mint leaves with very little water.

Heat oil in a heavy bottom vessel and crackle cumin seeds. Add the bay leaf, cloves, cinnamon, pepper and both types of cardamoms. Fry for ½ a minute.

Now add the onions and fry till the onions turn brown. Now add the paste and continue frying till the raw smell goes off and oil starts leaving the pan.

Add turmeric powder, coriander powder and garam masala powder, salt and still well. Let it cook for a minute or tow.

Now add the egg pieces and the soaked rice with all the water drained out. Mix well and add 3 cups hot boiling water into the rice.

Stir well and adjust salt. Cover and cook the rice over a slow flame. When most of the water dries up, place the vessel on a hot griddle and keep the griddle over a slow flame for approximately 10 minutes.

Serve hot.

Goan/Konkan Style Eggplant/Brinjal Bharta (Vaingyan che Bharit)

Here is another Goan/Konkan bartha recipe that my Mom makes out of the Goan variety of big fat round purple brinjals. These brinjals are available in Goa only during season (I think Jan-Feb) and have a very good taste. The brinjal in this recipe should be cooked over direct flame or can be grilled or can be placed on a griddle. This bharta has a mild taste so should be served as an accompaniment with rice and It will not go well with chapattis.

Ingredients-

1 large brinjal,

1 large onion finely chopped,

1 small tomato finely chopped,

1 green chili finely chopped,

Few strands of coriander leaves,

Salt to taste

Method –

Wash the brinjal and smear little oil on the surface of the brinjal. Place it on a griddle and cover it fully with a vessel. Keep the griddle on a low flame. At frequent intervals turn the sides of the brinjal.

Follow the above step till the entire brinjal is cooked thoroughly. Allow it to cool.

Peel the brinjal completely. Add salt to the flesh and mix well. Mix in all the other ingredients and serve.

Radish Greens Salad

Hello everyone!!! I am back after a long time…. We were on a small vacation to Goa the whole last week. We all had an amazing time there. Ate a lot of goodies prepared by my Mom and not to forget the cakes of Goan bakeries :-). So my next couple of recipes will be the ones made by my Mom on our visit there. So here is a Radish Greens Salad recipe for you. It’s a very simple salad made in most of the Goan households. Use very tender Radish leaves to make this. (Choose the leaves whose radish is very small and tender). So off to the recipe…

Ingredients-

15 to 20 radish leaves,

1 onion,

1 green chili,

2 tsp lime juice,

2 tsp grated coconut (optional)

Salt to taste

Method-

Finely chop radish leaves, onion and green chili.

Add lime juice, salt and coconut and mix well.

Eggless Chocolate Custard

I had this recipe book marked for a very long time from Divine Taste and had planned to make it for Valentines Day. We had invited one of our friends for a small dinner party on Sunday. Milo said this was the right time to make this custard. I gave it a try and it was liked by all. For more creamy custard, use high fat milk. I had skimmed milk at hand so I tried it with that. It turned out yummy. It had a soft creamy texture and was absolutely luscious. Does not involve much cooking time and the best part about it is it has no eggs. Do try it out and let me know your comments……

Ingredients-

200 ml fresh cream (I used Amul fresh cream),

300 ml milk,

1 cup warm milk,

½ cup coco powder,

½ cup corn flour,

Sugar (I used 1 cup approx. You may vary it as per your taste)

Method-

Mix the cream and 300 ml milk well and keep it on a low flame.

Blend well the coco powder, corn flour, sugar and milk. Keep mixing this with a spoon for around 5 to 10 minutes.

When the milk cream mixture comes to a boil, pour in the coco corn flour mixture and keep stirring.

Let the mixture cook well, Do not stop stirring else the custard will get burnt.

When the mixture comes to a boil, switch off the gas and pour the hot custard in glass bowls.

Let it cool for some time. Place the bowls in the refrigerator for a minimum of 3 to 4 hours.

Drizzle with chocolate syrup and serve cold.