Monday, April 24, 2017

Lasooni Dal Palak

One of my favourite recipes and best compliments with jeera rice or chapathi. On a lazy cold winter day you will definitely relish this. That doesnt mean you cannot eat it now :) So, here are the ingredients...


Toor dal - 1 cup
Palak (spinach) - 1 large bunch ( two cups chopped)
Garlic - 3 to 4 pods
Onion - 1 small
Jeera (cumin seeds) -  1 tsp
Green chillies - 3 to 4
Butter - 1 tsp
Oil - 2 tsp
Garam masala - 1/2 tsp
Cumin powder - 1/2 tsp
Coriander powder - 1/2 tsp
Lemon juice - 1/2 lemon
Salt to taste


Pressure cook the toor dal for three whistles. Heat butter in a pan. Add oil to it.  When it is hot, add jeera. Once the jeera splutters, split the green chillies length wise and add to it. Now add garlic and and chopped onion to the pan.

Once the onion turns translucent, add palak to it. Fry for a minute, till the palak reduces in size. Add little water to it just enough to cover the palak. Cook for a minute or two.

Now add the cooked dal to it. Mix well. Add salt and all the dry masala powders to it. Mix well. 

Reduce the flame and cook for a minute. Switch off the flame and add lemon juice to it. 

Serve hot rice or chapathi..

Enjoy Cooking !!!!

Thursday, April 13, 2017

Jeera Rice

     The most easiest dish made with basmati rice. U can make it with other rice varieties too, but i like it with basmati rice. On the days when you feel like eating basmati, but bored of cutting vegetables to make biryani or pulao, jeera rice comes to your rescue. Team it up with paneer curry that i posted earlier and you are ready for a delicious meal.


Basmati rice (cooked) - 1 cup
Jeera - 1 tsp
Green chillies - 2 to 4 (slit length wise)
Onion - 1 (chopped)
Cashewnuts - 8 to 10
Curry leaves - 1 tbsp
Coriander chopped - for garnishing
Butter - 1 tbsp
Oil - 1 tbsp
Salt to taste

           Heat a tbsp of oil in a large pan and fry the cashewnuts. Keep it aside. In the same pan, add butter and let it heat. Now add jeera. Once it splutters, add curry leaves.
            Now add green chillies and onion and fry till onions are translucent. Add the cooked basmati rice and mix well.
            Add the fried cashews and salt. Mix well. Lower the flame. Close the lid and turn off the flame. Keep the lid closed for a minute or two. Garnish with coriander and serve hot with any side dish of your choice or dal.

Enjoy cooking.... :)

Saturday, April 8, 2017

Simple Paneer Curry

   This is the recipe that you actually do when you are really bored to cook and want to make something very quick and tasty...
    Paneer curry will serve as a very good side dish for chapathi, roti and jeera rice.


Paneer cubes - 1 cup
Tomato - 2
Onion - 1 large
Garlic - 2 to 3 pods
Turmeric - 1 tsp
Chilli powder - 1 tsp
Garam Masala - 1 tsp
Sugar - 1/2 tsp
Oil - 2 tbsp
Salt to taste


   Chop onion, garlic and tomatoes finely. Heat oil in a pan and add the veggies. Fry them till they turn soft. 
    Add turmeric and chilli powder to it. Mix well. Take the mix into blender and grind well. 
     Heat another tsp oil in pan and add paneer cubes to it. Fry for minute. Add the tomato gravy to it. Add salt, sugar and garam masala. Cook well till gravy thickens and oil separates. 
         Serve hot with roti or rice.

Enjoy Cooking :)

Saturday, April 1, 2017

Holige / Obbattu

   Finally, I am back to doing my favourite job of writing my blog. I was not able to update it for quite a long time since I was busy with my little one. Now i have decided to do some justice to my passion.
    Here is the recipe of one of the most loved sweet dishes of South Indian families and thats Holige. Its prepared on Ugadi (the new year of Kannadigas). We celebrated it just two days back with our families. People love to have it with milk and ghee. 
     There are various forms of Holige made with coconut, sugar etc. Here is the recipe for holige made with toor dal.

Toor dal - 1 cup
Jaggery - 1 and 1/4 cup
Cardamom powder - 1 tsp
Maida - 1 cup
Wheat flour - 2 tbsp
Turmeric - 1/2 tsp
Salt - a pinch
Oil -1/2 cup
Ghee - 1/2 cup

            Take  a bowl and mix maida, wheat flour, turmeric and salt. Add sufficient water and make very soft dough.  Pour oil over dough and allow it to rest in oil for around two hours.
             Now cook the toor dal in the cooker for around two whistles. Blend the toor dal after removing the extra water from it. 
             Heat a heavy bottom pan and add a tsp of ghee to it. Add the ground dal to it. Powder the jaggery and add to it. Cook on low flame till the mix thickens and forms a thick paste consistency. Reduce the flame and add the cardamom powder to it. Mix well and switch off the flame. Allow the mix to cool down.
        Make balls out of dal mixture and keep this aside. This forms the filling. Take small quantity of dough mix and flatten it in your hands. Place the filling in it and close properly. Roll the dough as thin as possible. Heat a flat pan. Place the flattened dough on it and roast on both sides. Apply little ghee on both sides. Serve hot with ghee and milk.

     You can also mix both channa and toor dal for the stuffing.

Enjoy Cooking :)