HORSE GRAM MASALA GRAVY

 

 

Horse gram is a wonderful legume with plethora of health benefits. Considering the nutritional value,I have been exploring various recipes involving, this amazing legume. Horse gram increases body heat,hence I thought it would be suitable gravy to consume during the winter month. 

 

 

 

 

 

 INGREDIENTS TO ROAST & GRIND :

 

 CORIANDER SEEDS- 4 TSP

 FENNEL SEEDS- 1 TSP

FENUGREEK SEEDS- 1/4 TSP

GROUND NUTS- 3 TSP

GARLIC CLOVES- 4 NOS

OTHER INGREDIENTS :

HORSE GRAM- 1 1/2 CUPS

ONION- 2 NOS

TOMATOES- 2 NOS

KASOORI METHI- 1 TSP

TURMERIC POWDER- 1/4 TSP

SALT TO TASTE

OIL- 1 1/2 TSP

CUMIN SEEDS- 1 TSP

PROCEDURE :

1. Dry roast horse gram till nice smell emanates and it turns crisp.

2. Soak it for 4 hours. Take the soaked horse gram in a pressure cooker along with salt and water and cook for 6-7 whistles.Discard the soaked water and take fresh water for steaming.

3.In a pan add oil and heat it. Throw some cumin seeds. When it starts to splutter, add onion,salt and fry till it turns translucent.

4. Add chopped tomatoes and saute till it turns mushy. 

5. Pour the ground paste,turmeric powder over it and fry till the raw smell evades.

6. Transfer the steamed horse gram,and turmeric powder over the paste and ad some water to get the gravy consistency. Simmer in mild heat for a couple of minutes.

7. Sprinkle crushed kasoor imethi over the gravy and serve.

VEGETABLE SAGU

 

 

 

Sagu is a popular dish in Karnataka. It is mainly served as an accompaniment for idli,dosa,chapati and puri. It can  be prepared with a single veggie potato or by incorporating 4-5 veggies too. It differs from kurma,as it consists of an array of spices. I have seen many variations in the recipe across various regions in Karnataka. In some regions,gram flour slurry is used as a thickening agent in place of roasted gram dal. Inclusion of mint leaves and coriander leaves imparts a greenish tinge to the gravy.

 

 

 

 

 

 INGREDIENTS TO GRIND :

MINT LEAVES-  4 SPRIGS

CORIANDER LEAVES-  1/4 CUP

COCONUT GRATINGS- 4 TBSP

ROASTED GRAM DAL- 4 TSP

CUMIN SEEDS- 3/4 TSP

CINNAMON- 2 NOS

CARDAMOM- 3 NOS

CLOVES- 2 NOS

GREEN CHILLIES- 3 NOS

PEPPERCORNS- 1/4 TSP

CASHEWNUTS- 5-6 NOS

SLICED ONION- 1/2  TSP

POPPY SEEDS- 1 TSP

MARATI MOGU- 1

GARLIC CLOVES- 4 NOS

GINGER- 1/2 INCH

VEGGIES LIST :

CHOPPED CAULIFLOWER- 1 1/2 CUP

CHOPPED CARROT- 3/4 CUP

CHOPPED BEANS- 1/2 CUP

GREEN PEAS- 1 CUP

ONION- 2 NOS

TOMATO- 2 NOS

 

OTHER INGREDIENTS

OIL- 1 1/2 TBSP

MUSTARD SEEDS- 3/4 TSP

CUMIN SEEDS- 3/4 TSP

CURRY LEAVES- 2 SPRIG

TURMERIC POWDER- 1/4 TSP

SALT TO TASTE.

LEMON JUICE- 2 TSP

CHOPPED CORIANDER LEAVES

PROCEDURE :

1. Grind all the ingredients cited in the column to fine paste and keep it aside.

 

2. In a pan heat oil and  splutter mustatd and cumin seeds. Now add chopped onions,salt,curry leaves and fry till the onions turn translucent.

3. Add chopped tomatoes over it and saute till it turns mushy.

4. Transfer the ground masala paste over the sauteed onions and tomatoes and fry till the raw smell of the paste evades.

5. Add boiled cauliflower,carrot and beans over the paste. Add some water over the gravy to dilute it and simmer in mild heat till the veggies blend well in the gravy.

6. Switch off the heat and add 2 tsp of lemon juice to the gravy and mix well.

7. Garnish with chopped coriander leaves and serve.

NAMAK PARA

 

Intermittent rains,triggered my craving for crispy snacks. Hence,I decided to prepare Namak para- A tea time snack popular in North India. This snack is prepared using whole wheat flour or maida flour. I prepared it with maida or all purpose flour. This snack remains fresh in air-tight container for a week.

 

 

 

INGREDIENTS :

MAIDA FLOUR- 2 CUPS

CRUSHED PEPPERCORNS- 1 TSP

CUMIN SEEDS- 1 TSP

AJWAIN- 1 TSP

SALT TO TASTE

GHEE- 1 TSP

HOT OIL- 2 TSP

OIL FOR FRYING

PROCEDURE :

1. In a wide bowl,take maida flour. Prior to that,pass the flour through the sieve to get rid of lumps.

2. Add crushed pepper,ajwain,cumin seeds,salt,melted ghee and hot oil over the flour. Sprinkle water slowly and knead to a stiff dough and keep it aside for 5 minutes.

 

3. Pinch the dough and roll it into equal balls. Roll the balls into chapatis. Using a knife, cut it into thin strips and spread it on a sheet.

4. Heat oil in pan . To check the temperature,drop a small ball of dough in the hot oil. If it pops up,then it is the right temperature to commence frying.

5. Now gently drop all the strips in oil  and fry till it turns crisp on both the sides.

6. Allow the hot paras to sit for 10 minutes and then store it in clean,air-tight container.

SEMOLINA BUTTERMILK UPMA

 

 

My Grandma consumed only satvik diet during her life time. Her recipes comprised of no-onion,no-garlic dishes. This upma,is yet another flavoursome dish from her repertoire. Since her upma was devoid of onions,she discovered methods to make it delectable. Hence, she incorporated coconut gratings,buttermilk,asafoetida or tamarind syrup and transformed ordinary upma to an amazing dish. For best results,make sure that the buttermilk is sour,as tanginess is very vital for the flavour of this upma.

 

 

 

 INGREDIENTS :

SEMOLINA /  RAVA-  1 1/2  CUPS

BUTTER MILK - 1 CUP

WATER- 1 1/2 CUPS

SALT TO TASTE

 

FOR TEMPERING

 

OIL-  1 TBSP

URAD DAL - 1 TSP

GRAM DAL- 1 TSP

MUSTARD- 1 TSP

PEANUTS-  4 TSP

CHOPPED GINGER- 1 TSP

GREEN CHILLIES- 3 NOS

CURRY LEAVES- 2 SPRIGS

ASAFOETIDA-  3/4 TSP

PROCEDURE :

1. Dry roast semolina and keep it aside

2. Heat water along with salt. Whisk buttermilk and keep it aside.

3.In a pan heat oil and splutter mustard seeds. Add gram dal,urad dal,asafoetida,green chillies,chopped ginger,peanuts and curry leaves.

4. Transfer the roasted semolina over the seasoning. Mix well/

5. Pour the boiling water over the roasted semolina. Now add in the butter milk. 

6. Now keep the stove in sim. Keep stirring till the semolina takes in all the water and becomes a thick mass.

7. Switch off the stove and add a dollop of ghee.

 

TOMATO , ONION THOKKU

 

 

 If there is one dish that stokes my nostalgia,then it is undoubtedly - Thokku. During my school days,my classmates used to bring a oil-dripping,bright red hued accompaniment for chapati. I used to salivate on seeing soft chapatis and appetizing side dish - Thokku. This dish is popular in every household in Tamil Nadu. There are many variations of this dish. Besides chapati,I love to pair it with rice,dosa,idli and plain rice. If you want to dish out a tasty tomato rice in a jiffy,then you can mix this thokku with plain rice 

 

 

 

.

 

INGREDIENTS :

 

ONION-  2 NOS

RIPE TOMATO- 2 NOS

CRUSHED GARLIC CLOVES- 4 NOS

CHILLI POWDER- 3/4 TSP

CORIANDER POWDER- 1 1/2 TSP

TURMERIC POWDER- 1/4 TSP

CUMIN SEEDS- 1 TSP

OIL- 2 TBSP

CURRY LEAVES- 2 SPRIGS

SALT TO TASTE

 

PROCEDURE :

 

1. Chop onion and tomatoes and keep it aside.

 

2. Heat oil in a pan and splutter cumin seeds. Add in the chopped onion,salt and fry till it turns translucent. Throw curry leaves and saute for a second.

 

3. Now add in the chopped tomatoes and saute till it turns mushy. Now add all the spice powder and fry till the raw smell evades.

 

4. Add a cup of water over the sauteed veggies and cook in simmer. At one stage,the water will evaporate and oil will start oozing from the thokku.

5. At this stage,switch off the stove.