Friday, September 01, 2006

Kohlrabi Matar sabzi



This vegetable is a member of the turnip family and, for that reason, is also called cabbage turnip.The kohlrabi bulb tastes like a mild, sweet turnip.It's rich in potassium,its low in calories and kohlrabi is an excellent source of vitamin C, minerals, and dietary bulk.

Here`s the recipie...

You`ll need:
1 Kohlrabi
1 cup frozen peas
1 large tbsp coconut+ginger+green chillies(made into a paste)
salt as per your taste
Tadka:1 tbsp oil and 1 tbsp chana dal,urad dal and rai

Procedure:
> Peel and cut the kohlrabi into 1 inch cubes.
> Pour 1 tbsp oil in a pan and add the tadka and after the rai splutter add the cut cubes of Kohlrabi and add frozen peas.



> Fry for 5 mins and add salt and turmeric powder and the coconut+ginger+green chillies paste.
> Add 1/2 cup water and close with lid and let it cook in low heat.
Viola your sabzi is ready !

Here is Kohlrabi sabzi with tomato rasam, our simple menu for today :)
I`ll be sending this as my entry to http://anthonyskitchen.blogspot.com/ of Anthony`s curry mela.

Wednesday, August 30, 2006

Dahlia

Dahlia or Bulgar Wheat is a very nutrituous dish prepared in Indian households.I have a simple version of a upma made with this delicious wheat.




Things required:

1 cup Dahila/Bulgar Wheat

2 cups Water

1 cup diced carrots

1 cup frozen peas

2 green chillies

5 cashews(optional)

salt as per your taste.

Tadka: 1 tbsp oil and 1 tbsp jeera

Procedure:

>In a heavy bottom vessel put 1 tbsp oil and add jeera and green chillies.

>Add the cashews,diced carrots ad peas and saute for 2 mins.






> Add salt and then add the 2 cups of water and bring it to boil...simmer the heat too !(it`ll take 5 mins for the water to boil and for the veggies to be cooked)

>Add the dahlia in a stirring motion so that its evenly mixed with the water and close it with a lid and let it cook for 5 mins, till its all cooked and seperated.
>Garnish with coriander and serve it hot with cool cucumber!




Variations:

>You can add onions,tomatoes,giner,garlic,karipatta(curry leaves) to the dish.

This will be my first entry to Pavani`s http://cooks-hideout.blogspot.com/ for WBB#4.Hope she accepts this late entry !!

Friday, August 25, 2006

Black Chana Dal



Black Chana Dal or Senagalu as we call it in telugu are considered to be very healthy.We use them for bhogipallu during Sankranti.We also use them for taambulam for any perantam.These little round balls are a treat for kids.There might be many variations for the recipie, but here is my version !

Ingredients:
1 cup Black Chana Dal (soaked overnight)
1 onion ( chopped finely)
2 tomatoes(chopped length wise)
2 cardomom pods
2 Lavangs
2 Green chilles(slit into two)
Coriander leaves for garnish.
salt,turmeric and jeera as per your taste.


Procedure:

>>Soak the Chana Dal for 8 hours in water.Then remove the water and put the dal in the pressure cooker, add water, salt and turmeric.Let it be cooked and allow 4-5 whistles.

>>In a heav bottom pan add 1 tbsp oil and saute jeera,onions and green chillies.While they are frying make a powder of the elaichi and lavang in a small mortar and pestle.

>>Add tomatoes to the onions and cook till it gets to a thick gravy consistency.Now add the masala powder(elaichi and lavang),salt,turmeric.

>>Pour all the contents of the cooker(dal with cooked water) into the gravy and cook it on low heat for 10-15mins.

>>Garnish with coriander.

Serves well with rice and roti.