26
May 20

Sabut Masoor Tadka (Whole Brown Lentil Dal Fry)

  • Servings: 3
  • Soaking time: 4 hours.
  • Preparation time: 7 minutes.
  • Frying time: 8 minutes.
  • Cooking time: 5 minutes.
  • Tadka time: 4 minutes.
  • Total time: 24 minutes.

This recipe is loaded with garlic; in my opinion Masoor dal and garlic really goes well together, here I added a large amount of garlic in the recipe. My whole family love the “Sabut Masoor Tadka (Whole Brown Lentil Dal Fry)”, prepared it last week and tomorrow again I am planning.

Enjoy the recipe with cube tomato and green chili tadka, just over the dal; don’t mix it…perfect for lavish dinner as well as casual dining too, serve hot with Roti, phulaka, rice, jeera rice etc… 

Majority of world production of Sabut Masoor come from India and Canada; packed with nutrients, extremely light for stomach and high on protein.

Ingredients:

  • Sabut Masoor (Whole Brown lentil): 150 gm.
  • Onion: 1 no. (Small)
  • Tomato: 2 no. (Medium)
  • Green chili: 1 no. (As per taste)
  •  Red chili powder: ½ teaspoon
  • Turmeric powder: ½ teaspoon
  • Ginger: 2”piece
  • Garlic: 1 bulb (medium)
  • Cumin seed: 2 teaspoon
  •  Whole Garam masala: (Black cardamom: 1 no, Green cardamom: 1 no. Clove: 3-4 no, Black pepper: 10-12 no, Cinnamon stick: 1 inch)
  • Bay leaf: 1 no.
  • Salt: 1 teaspoon (as per taste)
  • Ghee: 50 gm.
  • Garam masala powder: ¼ teaspoon
  • Green coriander: 1 table spoon

Preparation:

  1. Soak Masoor minimum 4 hours or overnight, keep aside.
  2. Chop one tomato finely and another one 8 equal pieces, keep aside.
  3. Chop onion, ginger, green chili and garlic, keep aside.

Method:

Take pressure cooker, heat half quantity of ghee, add whole Garam masala and Bay leaf, sputter it for few seconds, add ginger and garlic, fry for few seconds, add chopped onion and green chili, fry it  on medium flame till onion turns translucent( about 2 minutes).

Add soaked Masoor, stir fry for couple of minutes at medium flame. Add salt and turmeric powder along with tomato, stir-fry till tomato gets messy in appearance. Add half liter of water, Bring to full cooking pressure, reduce to low flame and cook for a minute. Put off the flame, allow cooker to cool and open.

Tadaka (Seasoning):

Take a fry pan, put remaining ghee, put cumin seed, when it crackle; add chopped tomato (8 pieces), stir fry  from both sides, put off the flame; add chili powder and pour on the dal, and cover the lid.

Add Garam masala powder; add tadka (seasoning), transfer into serving bowl. Decorate with coriander leaves and green chili.

‘Sabut Masoor Tadka (Whole Brown Lentil Dal Fry)’ is ready to serve with steamed Rice.

Sabut Masoor Tadka (Whole Brown Lentil Dal Fry)
Ingredients
chopped Ingredients
add whole Garam masala and Bay leaf
add ginger and garlic
add chopped onion
Add soaked Masoor
Add soaked Masoor
Add salt and turmeric powder
Add salt and turmeric powder along with tomato
Add salt and turmeric powder along with tomato
Add half liter of water
Add half liter of water
allow cooker to cool and open
Add Garam masala powder
Add Garam masala powder
Tadaka (Seasoning)
add tadka (seasoning)
Sabut Masoor Tadka (Whole Brown Lentil Dal Fry)
Sabut Masoor Tadka (Whole Brown Lentil Dal Fry)
Sabut Masoor Tadka (Whole Brown Lentil Dal Fry)
Sabut Masoor Tadka (Whole Brown Lentil Dal Fry)
Sabut Masoor Tadka (Whole Brown Lentil Dal Fry)
Sabut Masoor Tadka (Whole Brown Lentil Dal Fry)
Sabut Masoor Tadka (Whole Brown Lentil Dal Fry)

26
May 20

Raw Banana Peel Masala (Kachche Kele ke Chhilke ki Sabji)

  • Servings: 4
  • Preparation time: 15 minutes.
  • Frying time: 9 minutes.
  • Cooking time: 7 minutes.
  • Total time: 31 minutes.

Raw banana peels have amazing properties; contains amino acid which triggers serotonin in our mind and boost our mood; it contains plenty of fiber too.

Each part of Plantain or banana is useful; like leaf of banana is used to serve food. Flowers are used to prepare cutlets, kofta curry, gatte, fritters. Stem is also edible; banana fruit itself can either be eaten raw or cooked.

The raw banana peels can be turned into delicious recipes as chutney (check those I have already linked) or ‘Raw Banana Peel Masala (Kachche Kele ke Chhilke ki  Sabji)’ would like to share today. I prepared this recipe when I prepared raw banana chips

Ingredients:

  • Raw Banana peel:  of 4 bananas.  
  • Onion: 1 no (small)
  • Tomato: 1 no. (Small)
  • Ginger: 1” piece
  • Garlic: 2-3 clove
  • Split black gram: ½ teaspoon
  • Red chili: 1 no.
  • Mustard seeds: ¼ teaspoon
  • Cumin: ¼ teaspoon
  • Curry leaves: 8-10 leaves
  • Salt: 1 teaspoon
  • Turmeric powder: ½ teaspoon
  • Coriander powder: ½ teaspoon
  • Chili powder: ¼ teaspoon
  • Cooking oil: 2 tablespoon
  • Tamarind pulp: 1 teaspoon
  • Fresh coconut: 2 tablespoon
  • Curry leaves: 8-10 no.

Preparation:

  1. Chop onion, ginger and garlic into small pieces, keep aside.
  2. Trim the both end of banana and carefully make a long slits in the skin only with pointed knife: slightly twist the banana so that banana skin gets loose and it is easy to peel off the skin by hand.
  3. Peel off the skin and immediately (otherwise it will turn brown due to high iron content) put into bowl filled with normal water. Peel off all the bananas skin; chop banana peel/skin into small pieces, put into bowl filled with normal water, keep aside.
  4. You can use banana for chips or banana sabji.

Method:

  1. Take a pressure cooker, heat oil, Put mustard seeds and cumin; when it sputters, add red chili and split black gram.  Fry on medium flame until it turns golden in color, add chopped ginger, onion and garlic, stir fry for a minute, add curry leaves, salt, turmeric powder, coriander powder, chili powder and tomato (or tomato puree), and stir fry for couple of minutes.
  2. Add chopped banana peels; continue to fry for couple of minutes; add a cup of water, close the lid.
  3. Cook on high flame and bring to full cooking pressure; reduce the flame to low for couple of minutes, put off the flame.
  4. Let it cool, add fresh scrapped coconut and Garam masala; stir fry for 1-2 minutes to get desired consistency. Take out into serving bowl.
  5. Raw Banana Peel Masala (Kachche Kele ke Chhilke ki Sabji) is ready to be served with chapati.
Raw Banana Peel Masala (Kachche Kele ke Chhilke ki Sabji)
Ingredients
carefully make a long slits
slightly twist the banana
chop banana peel/skin into small pieces
Put mustard seeds and cumin
add chopped ginger, onion and garlic
add chopped ginger, onion and garlic
add tomato (or tomato puree)
add curry leaves, salt, turmeric powder, coriander powder, chili powder
Add chopped banana peels
Add chopped banana peels
add a cup of water
Cook on high flame and bring to full cooking pressure
add fresh scrapped coconut and Garam masala
Raw Banana Peel Masala (Kachche Kele ke Chhilke ki Sabji)
Raw Banana Peel Masala (Kachche Kele ke Chhilke ki Sabji)

25
May 20

Prawn (Chingri) with Pui/poi Saag (Malabar Spinach with Prawn)

  • Servings: 1
  • Marinating time: 8-10 minutes.
  • Preparation time: 10 minutes.
  • Frying time: 4 minutes.
  • Cooking time: 13 minutes.
  • Total time: 27 minutes.

One of my Pakistani friend visited to my house for evening tea in Tokyo, Japan; I served pui saag (Malabar spinach) Pakoda (fritters) followed with cardamom milk-tea. They enjoyed the fritters most and told that they never eaten Malabar spinach fritters before; rather they used to cook it with prawn, that very moment I decided to cook this recipe and post it.

Prawn are one of the most popular seafood consumed all over the world, as it contains huge amount of protein, Malabar spinach is also full of nutrients even almost double in comparison to spinach. In my opinion mingling of this two comes out awesome in taste and nutrition.

‘Prawn (Chingri) with Pui/poi Saag (Malabar Spinach with Prawn)’ is also one of the traditional side dish from Bengali cuisine; they pair it with steamed rice, called it ‘Chingri machh diye pui shag’

Ingredients:

  • Pui Saag (Malabar Spinach): 50-60 gm
  • Prawn:  100-150 gm.
  • Green chili: 1-2 no.
  • Onion: 1 no. (Medium)
  • Tomato: 1 no. (Small)
  • Garlic: 3-4 flakes
  • Ginger: 2” piece
  • Mustard oil: 2 tablespoon
  • Cumin:  ½ teaspoon
  • Red chili: 1 no.
  • Turmeric powder: ¼ teaspoon
  • Chili powder:  ½ teaspoon
  • Coriander powder: ½ teaspoon
  • Garam masala powder: ¼ teaspoon
  • Salt: 1 teaspoon

Preparation:

  1. De -vein prawn if they are not already done so. I used here that is already done.
  2. Marinate prawn with salt and turmeric powder for 15-20 minutes, keep aside.
  3. Grind garlic, ginger and green chili to fine paste, keep aside.
  4. Chop tomato, keep aside.
  5. Finely chop Pui leaves and soft stem (discard hard stem) as well as onion, Keep aside.

Method:

  1. Take fry pan/ wok, put oil and heat, when it smokes add prawn; stir fry on medium low flame till gets pinkish golden in color, take out, keep aside( about 3-4 minutes).
  2. Put cumin and red chili into the same pan, sputter for few seconds; add chopped onion stir fry for couple of minutes on high flame; add chopped tomato, stir fry for couple of minutes, add  prepared paste and salt, turmeric powder, coriander powder and chili powder(keep it stirring otherwise it may burn). Fry on medium flame till oil separates from masala.
  3.  Add fried prawn and chopped pui saag; stir fry till it is done (about 2-3 minutes) on medium flame. Put off the flame, add Garam masala powder.
  4. Now,” Prawn with Pui Saag (Malabar Spinach with Prawn)” is ready.  Transfer into serving bowl, serve with rice or bread .
Prawn (Chingri) with Pui/poi Saag (Malabar Spinach with Prawn)
Ingredients
add prawn
add prawn
stir fry
Put cumin and red chili
add chopped onion
add chopped tomato
add prepared paste
add salt, turmeric powder, coriander powder and chili powder
Add fried prawn
Add fried prawn
add pui saag
add pui saag
add Garam masala powder
Prawn with Pui Saag (Malabar Spinach with Prawn)
Prawn with Pui Saag (Malabar Spinach with Prawn)

25
May 20

Dhania -Pudina Chutney (Green Coriander- Mint Dip)

  • Serving: 6-8
  • Preparation time: 5 minutes.
  • Grinding time: 3 minutes.
  • Serving time: 2 minutes.
  • Total time: 10 minutes.

Sparkling, spicy, tangy and extremely nutritious chutney, which is most popular not only Indian houses but Pakistani and other Indian sub continent countries’ houses  too; it strengthen the immune system, which is necessary for physical and mental health. It is so fresh and delicious; my family favorite, used to eat every day, super simple to prepare yet tasty. Lemon makes it fresh and flavorful. The chutney can be served in many ways…it is an important ingredient for chat, with any type of paratha, breakfast and meal…

Ingredients:

  • Green coriander leaf: 50 gm.
  • Mint leaves: 50 gm.
  • Salt:  half teaspoon (as per taste)
  • Green chili: 2 no. (As per taste)
  • Garlic: 1-2 flakes
  • Lemon juice: 1 teaspoon

Preparation:

  1. Wash and clean coriander and Mint leaves properly.
  2. Chop leaves, garlic and chili, put into grinder jar.

Method:

  1. Grind all ingredients together to fine paste.
  2. Add lemon juice into it, just before serving.
  3. Store this chutney into your refrigerator for a week, whenever you need just add few drops of lemon juice before serving.
Dhania -Pudina Chutney (Green Coriander- Mint Dip)
Ingredients
Add lemon juice
Dhania -Pudina Chutney (Green Coriander- Mint Dip)
Dhania -Pudina Chutney (Green Coriander- Mint Dip)
Dhania -Pudina Chutney (Green Coriander- Mint Dip)

25
May 20

Arbi (Taro/ colocasia) Stem-Chana (chick peas) Sabji

  • Servings: 4
  • Soaking time: 4-6 hours.
  • Preparation time: 10 minutes.
  • Frying time: 8 minutes.
  • Cooking time: 8 minutes.
  • Total time: 26 minutes.

Taro Arbi (Taro/ colocasia) is the one of the most ancient cultivated crops and from ancient time till now people often use it as vegetable; all parts of taro root is edible but today it is about its stem.

Staying in Japan since 2 years; we found new and some known vegetables available here, the taro stem is available in India and Japan too. Stem’s outside fiber is hard to cook, so it is necessary to peel off.

Due to presence of calcium oxalate it can cause irritation to mouth; for this we must use tamarind pulp or dry mango powder.

Ingredients:

  • Arbi (Taro) stem: 1 bunch (~200 gm)
  • Chana (chick peas/Bengal gram): 50 gm.
  • Garlic: 3-4 cloves
  • Ginger: 2” pieces
  • Panch phoran: 1 teaspoon (equal quantity of cumin, fennel seed, mustard seed, fenugreek seed and kalonji)
  • Chili powder: ¼ teaspoon
  • Turmeric powder: ½ teaspoon
  • Coriander powder: 1 teaspoon
  • Salt: 1 teaspoon (as per taste)
  • Black pepper powder: ¼ teaspoon
  • Cumin powder: ½ teaspoon
  • Tamarind pulp/ dry mango powder: 1 tablespoon
  • Mustard oil/Cooking oil: 3 tablespoon

Preparation:

  1. Soak Chana for 4-6 hours, keep aside.
  2. Prepare ginger-garlic paste, keep aside.
  3.  Discard the both ends of taro stem and upper layer, you can peel this with little jolting/yanking manner; chop into 1 inch pieces, put into the bowl filled with water aside, given in the photo.

 Method:

  1. Heat oil in a pressure cooker, Put panch phoran, sputter it for few seconds; add chopped stems stir fry on medium flame for couple of minutes, add ginger-garlic paste and soaked Chana.
  2. Continue to fry for couple of minutes, lower the flame; add salt and all spices powder along with a cup of water.
  3. Bring to full cooking pressure, lower the flame and continue to cook for another 3 minutes. Put off the flame.
  4. After cooling, open the pressure cooker, add tamarind pulp/dry mango powder; cook on medium flame for couple of minutes. Transfer into serving bowl. Decorate with green coriander.
  5. “Arbi (Taro/ colocasia) Stem-Chana (chick peas) Sabji” ‘is ready to be served.
Arbi (Taro/ colocasia) Stem-Chana (chick peas) Sabji
Ingredients
Discard the both ends of taro stem and upper layer
Put panch phoran
add chopped stems
add ginger-garlic paste
add soaked Chana
fry for couple of minutes
add salt and all spices powder
add cup of water.
add cup of water.
add tamarind pulp
Arbi (Taro/ colocasia) Stem-Chana (chick peas) Sabji
Arbi (Taro/ colocasia) Stem-Chana (chick peas) Sabji
Arbi (Taro/ colocasia) Stem-Chana (chick peas) Sabji
Arbi (Taro/ colocasia) Stem-Chana (chick peas) Sabji