Peppery Oats Rasam Vada

Peppery Oats Rasam Vada

This dish has a twist... it is made with Oats... Instead of using Tur dal in the rasam... I have used Oats on it... Similarly the Oats is used in the Vada too. The taste is the same and it healthy and delicious too 😊 

This is my winning recipe from #KelloggsREALCHEF

Rasam Powder

Ingredients 

1 tbsp Coriander seeds

1 tsp Chana dal

1 tsp Tur dal 

15 Pepper corn

2 Red Chillies

2 Pinches of Asafoetida 

1/2 tbsp Dry Coconut  grated / Desiccated Coconut

Method

Take a pan, add coriander seeds, chana dal, tur dal, pepper corn and red chillies. Roast it for 2 minutes. Add the coconut and asafoetida.  Roast it for a minute. Let it cool. Add the ingredients in to a grinder and grind it in to a powder.

For the Rasam

Ingredients

1 big Tomato finely chopped

4 tbsp Oats (soak it in 1 cup of hot water)

1/2 tspTamarind paste

1/4 tsp Turmeric powder 

2 sprigs Curry Leaves

Salt to taste

1/2 tsp Mustard seeds

Pinch of Asafoetida 

Rasam powder 

1 tsp Ghee

Few Coriander leaves chopped

Method

Take a pot. Add 3 cups of water, tamarind paste, tomatoes, few curry leaves, turmeric powder and salt. Put the pot on simmer for 10 to 15 minutes. Add the soaked oat along with 3 cups of water. Let it simmer. Add the rasam powder. Let it simmer for 5 minutes. Take another pan. Add ghee. Add mustard seeds, let it crackle. Add curry leaves and asafoetida. Sauté for few seconds. Add the seasoning to the rasam. Switch off the flame. Garnish it with coriander leaves. Serve it hot.

 

For the Vada 

Ingredients 

2 cups Oats

1/2 cup washed and soaked Urid dal for 2 hours

1 Green Chilli chopped 

1/4 tsp Cumin seeds 

Pinch of Asafoetida 

Salt to taste 

1/4 tsp Pepper corn coarsely ground 

Oil to deep fry

Method 

Add 1 cup oats, soaked urid dal, salt and water as required in a grinder. Grind it into a coarse batter. While grinding don't add too much of water. Take is out from the grinder and add remaining oats, cumin seeds, pepper, chilli and water as required.  Mix it well.  Take oil in a wok. Let it heat. Take a tbsp of the batter and drop it into the oil. Fry it till golden brown. Serve the vadas with hot rasam.

Gosht Falak Numa (Spicy Tangy Mutton Curry)

Gosht Falak Numa (Spicy Tangy Mutton Curry)

While net searching, This Pakistani dish attracted my attention for it's beautiful name. 

It's a very tasty and easy mutton recipe. The mutton is cooked in curd base sauce with cashew paste, saffron and spices. A must try recipe. 

Ingredients

1/2 kg Mutton  pieces

2 large size Onions sliced

2 tbsp Garlic and Ginger paste

3 Green chillies cut lengthwise

2 tbsp Cashewnuts paste

2 cups Curd

1 tbsp Garam Masala powder

1 tbsp Chilli powder

1/2 tsp Saffron

Salt to taste

Water as required

4 tbsp Ghee / Oil

Few Coriander leaves chopped

                    

Method

Take a pressure cooker, add 1 tbsp oil or ghee. Heat it. Add mutton, salt, ginger and garlic paste. Sauté it for 3 minutes. Add 2 cups of water. Stir it.  Cover and pressure cook it till 4 whistles. Take a pan, heat the remaining ghee or oil. Let it heat. Fry the onions and 2 green Chillies till the onions are brown in colour. Take curd, add cashew paste, chilli powder, saffron and garam masala powder. Mix it well. Pour the curd into the pan. Stir and cook on low flame for 5 to 10 minutes till the oil releases from the curd. Add the boiled  mutton along with the broth. Check the salt, add if required. Stir it.  Cover and cook for 15 minutes. Garnish with coriander leaves and remaining green chilli. 

Asam Pedas (Sour and Spicy Fish Curry)

Asam Pedas (Sour and Spicy Fish Curry)
It is an Indonesian, Malay curry dish. Vegetables like okra,  brinjal, potato and tomato are added in the dish along with the fish. Fish like mackerel, sting ray, prawns or sweet water fish can be used.

For the Wet paste
Ingredients
6 Shallots chopped
4 Garlic cloves
1 inch Ginger
2 stalks Lemongrass
1/2 tsp Shrimp paste
3 Candlenuts ( I did not have it so I used 5 Cashew nut)
6 Dry Red Chillies
1/2 tsp Turmeric powder

2 tbsp Oil

 

Method
Grind all the above ingredients into a fine paste. 

For the Curry
Ingredients
6 pieces Rohu Fish marinated with 1/2 tsp Turmeric powder and salt.
2 Onions sliced
6 Okras cut vertically
1 Potato peeled and cut into wedges
1 small long Brinjal cut into wedges
1 Tomato cut into wedges
2 tbsp Tamarind paste
2 handful Laksa leaves (did not have so used coriander leaves)
Salt to taste
Wet paste
Oil to fry the Fish and make the Curry
2 cups of Water

Method
Heat the oil in a wok. Fry the fish until brown. Remove it and keep it aside. Remove the excess oil from the wok and let 2 tbsp of oil remain. Add the paste, saute it for 2 minutes. Add the potato, onion and brinjal.  Stir it. Add water and cook it till the vegetables are almost done. Add the tamarind paste, okras and green chillies. Let it simmer for 2 minutes.  Add tomatoes, salt and the fish pieces.
Lastly, put in the fried fish and coriander leaves.  Let it simmer for 2 minutes.  Serve it with hot steam rice.  

Oats and Mango Cookie Bowl Garnished with Cream of Mango

Oats and Mango Cookie Bowl Garnished with Cream of Mango...... 

This an experiment in my kitchen. Mango the king of fruits... can be made in any ways... In this dessert, the base is a mango and oats cookie and is fillied with cream of mango... I have used ripped dried mango to give this dish a tangy and sweet taste. Do try out... I am sure you will like it. 

For the Cookie Bowl 

Ingredients

1/4 cup Oats Powder

1/4 cup Whole Wheat Flour

5 tbsps Powder Sugar

1/4 tsp Baking powder

1 tbsp Aam Papad (Dried Ripe Mango)

chopped

2 tbsps Mango puree

2 tbsps Butter

Method

In  a  bowl  take  butter and  sugar  and  beat it  well  until  smooth. Keep  it aside. In  another  bowl  mix whole wheat flour, oats powder and baking  powder.  Mix  the flours and 1 tbsp chopped aam papad in to the butter mixture,  slowly start stir mixing it.  Add  the mango puree and form a dough. Let  this  sit  for  20  minutes covered. Preheat  the  oven  to 190 degrees celcius. Roll the dough into thick sheet and placed the roll dough in a greased bowl, giving it a shape of a bowl. Bake  at  190 degrees celcius  for  15  to 20 minutes.  Take  it out  of  the  oven  and  cool  it  on  a  wire  rack. Unmould it. Place  the cookie bowl on a plate upside down. Bake it again for 5 minutes, turn and bake again for 5 minutes. Take it out and cool it completely before garnishing. 

For the Cream of Mango

Ingredients

1/4 cup Fresh cream

2 tbsp Sugar

1 tbsp of Aam papad chopped

2 tbsp Mango puree 

Method 

Garnish the cookie bowl just before serving. 

Beat the cream with the sugar. Add the Aam papad. Mix it. Pour the cream in the cookie bowl, garnish with mango puree and few pieces of Aam papad.

Oats and Mango Phirni

Oats and Mango Phirni

Ingredients

1/2 cup Mango Puree 

4 tbsp Oats roasted

1 tbsp Rice washed and soaked

1/2 liter Milk

4 tbsp Sugar

Pinch of Salt

Pinch of Cardamom powder

Few Mango pieces for garnishing 

Method

Add the roasted oats, rice and 4 tbsp water in a grinder and grind it into a paste.

Take a pot, add milk. Simmer the milk for 5 minutes. Add sugar, salt and cardomom powder, let the sugar dissolve. Add the oats and  rice paste and keep stirring it on low flame continuously, till the milk thickens. Take it off the flame and keep stirring till a bit cool. Add the mango puree and mix it well. Take small mithi bowls, add the oats mango phirni in the bowls. Garnish it with mango pieces. Cool it in the fridge till served.

Spicy Raw Mango Coriander Prawn Curry with Veggies

Spicy Raw Mango Coriander Prawn Curry with Veggies 

This a a simple spicy sour veggie and prawn curry. Good for the summer taste buds. Do try it... 

For the paste 

Ingredients 

1/4 cup Raw Mango cut into pieces 

2 to 3  Green chillies 

4 Garlic cloves 

1 small piece of Ginger 

1/4 cup Coriander leaves

Method 

Grind all the above ingredients in a grinder in to a paste.

For the Curry 

Ingredients 

1 small bowl cleaned, deshelled medium size Prawns 

10 Okras cut into 4 pieces vertically and horizontally 

1 small size long Brinjal cut into thick strips 

1 small Potatoes cut into wedges

2 Green chillies slit 

Green paste

Salt to taste 

1/4 tsp Turmeric powder 

1 tsp Madras Curry powder 

2 tbsp Oil

Method 

Take oil in a wok. Heat the oil up. Add the okras and stir fry for 2 minutes. Remove it and keep it aside. Add the paste and sauté it for 2 minutes. Add the salt, turmeric powder and curry powder. Stir it for 2 minutes. Add the vegetables except okras. Stir fry for 2 minutes. Add 2 cups of water.  Cover and cook it till the vegetables are done. Add the prawns and the okras cook it for 2 to 3 minutes. Serve hot with steamed rice.

Murg aur Baigan ka Achar...

Murg aur Baigan ka Achar...

At times when we are lazy to cook, that is the time this pickle comes handy with simple hot dal, rice and papads or fish fry. 

This dish is an experiment in my kitchen. Try it out and I am sure you will love it.

This is my winning recipe from #PlatterShare

For the Chicken Marination 

Ingredients

1 cup Boneless Chicken cut into small pieces 

1 tbsp Garlic and Ginger minced 

1/4 tsp Turmeric powder 

1/4 tsp Garam Masala powder 

1 tsp Red Chilli Powder

Salt to taste 

2 tbsp Vinegar

Method 

Mix all the above ingredients and marinate it for 6 hours.

For the Spice powder 

Ingredients

1 tbsp Coriander seeds 

1/2 tsp Cumin seeds 

1/2 tsp Fennel seeds 

1/4 tsp Fenugreek seeds 

1/2 tsp Mustard seeds 

1/2 tsp Carom seeds 

1/4 tsp  Asafoetida powder 

8 Red Dry Chillies

Method 

Grind all the above ingredients into a fine powder and keep this aside.

For the Pickle 

Ingredients

Marinated chicken pieces

1 medium  size long Brinjals cut into small cubes or 2 cups of cubed Brinjal 

6 Whole Garlic cloves crushed 

Few Curry leaves 

Spice powder

1/4 tsp Mustard seeds 

1/4 tsp Coriander seeds 

1/4 tsp Fennel seed 

2 Pinches of Fenugreek seeds 

1/2 tsp Turmeric powder

1/2 tsp Chilli powder 

Salt to taste 

1 tbsp Sugar 

1/2 cup Vinegar 

1 cup Sesame Oil

Method 

Add oil to a wok. When the oil is hot, add the brinjals and fry it. Remove it and keep it aside. In the same oil, add the mustard seeds, coriander seeds, fenugreek seeds and fennel seeds. Let it crackle. Add the curry leaves and garlic. Sauté it for 2 minutes. Add the marinated chicken. Cook it for 10 minutes or till done. Add the brinjals, the spice powder, turmeric powder,  chilli powder  and sugar. Stir it. Cook it for 5 minutes. Add the vinegar and salt. Stir and cook for 1 minute.  Remove from the fire and let it cool. Keep it in a glass container and store in the refrigerator. It stays for 6 month.

Dim Aloor Chochori....

It's too hot today to go into the kitchen and make breakfast. I thought in my mine. While in my thoughts, my husband opted to make the breakfast and give me a break from making the breakfast.... oh.. wow... what can I ask for more... It's a morning  bliss, when husband and daughter made Dim Aloor Chochori and Luchi, while I enjoy eating it. 

Dim Aloor Chochori....  

This is a Bengali dish made with Eggs and Potatoes and best to have it with luchi (Poories) and Parathas.... 

Ingredients 

4 Eggs Beaten

4 Potatoes cut into small size strips 

1 Onion chopped

1 Tomato Chopped 

2 Green chillies broken

1 tsp Ginger minced

1/2 tsp Turmeric powder

1/2 tsp Chilli powder

1/4 tsp Garam masala powder

1 tsp Cumin Coriander powder

Salt to taste

2 tbsp Mustard oil

Coriander leaves chopped for garnishing 

Method 

Take a wok, heat the oil. Add the onion and green chillies, fry till light brown in colour. Add the ginger, sauté for 2 minutes, add the potatoes, stir fry for 2 minutes, add the turmeric, chilli, garam masala and coriander - cumin powder. Stir for another 3 minutes. Add the tomato and salt, stir for 1 minute. Add 1 1/4 cup water, simmer on low heat till the potatoes are done. Add the beaten egg and cook  it till semi dry. Garnish it with coriander leaves.

Kothamalli Mangai Thokku (Green Mango and Coriander Chutney)

Kothamalli Mangai Thokku

Green Mango and Coriander Chutney

Thokku is in between vegetable dish and a pickle. It is made in South Indian homes.  In thokku water content is reduced and it can be kept for longer period.  Thokku can be kept in the refrigerator for 2 months in a clean dry glass bottle. Thokku can be made with other veggies too.  It can be eaten as a dip, spread, or as pickle. You can eat it with Bread, dosa, chapati and curd rice or eat it mixed with steamed rice. 

Ingredients

8 small Raw Mangoes cut into pieces 

1 medium size bunch Coriander leaves with stems chopped 

8 Green Chillies cut into pieces 

1 tsp urad dal

1 tsp Chana dal 

1 tsp mustard seeds

1/4 tsp Fenugreek seeds 

Few Curry leaves 

1/4 tsp Asafoetida powder 

Salt to taste 

3/4 cup Sesame Oil

Method

Heat the 1 tbsp oil and add the mangoes, green chillies and coriander leaves. Stir fry till all the water dries up. Remove from the heat and let it cool. Put the mangoes,  green chillies and coriander leaves into a grinder. Grind the ingredients into a smooth paste. Heat the remaining oil in a wok. Add the urid and chana dal. Sauté it for 2 minutes. Add the mustard seeds and fenugreek seed. Let it crackle. Add the curry leaves and asafoetida. Sauté it for few seconds. Add the paste and salt, cook it for 10 to 15 minutes on low flame, stirring it occasionally, till the oil releases from the paste. Remove it from the flame and let it cool. It can be stored in a clean and dry glass bottle for 2 months in the fridge. Serve this with sandwich, dosa, chapati or curd rice.

Chicken and Ripe Mango Curry...

Chicken and Ripe Mango Curry.... 

I love the flavour of the coconut and the tangy sweet taste of the mango in this recipe. It has the rich creamy texture due to the coconut milk added to the dish.  This dish can be eaten with rice, Chappati or paratha..

Ingredients 

750 grams Chicken pieces 

1 Onions chopped 

1 Tomato chopped 

1 Ripe Mango cut into cubes 

1 tbsp Ginger Garlic paste 

2 Green chillies broken into pieces 

2 tbsp Madras Curry powder 

1/2 tsp Turmeric powder 

1/2 tsp Chilli powder 

Salt to taste 

1/2 tsp Mustard seeds

Few Curry leaves 

1 tetra pack Coconut milk 

2 tbsp Oil 

Few Coriander leaves chopped 

Method 

Take a wok, add oil. Let it heat. Add the mustard seeds and curry leaves. Let the mustard seeds crackle. Add the onions. Sauté it till it is light brown in colour. Add the green chillies, garlic and ginger paste. Sauté it for 2 minutes. Add the chicken. Stir it, cover and cook for 15 minutes, stirring it occasionally. Add the tomatoes, curry powder, salt and turmeric powder. Stir it and cook for 5 minutes. Add the coconut milk. Cover and cook for 5 minutes more. Add the chopped mango. Stir it. Cook for 2 minutes. Switch off the flame. Garnish it with coriander leaves.

Madras Curry Powder 

Ingredients 

2 tbsp Coriander seeds

1 tbsp Cumin seeds

1/2 tbsp Fenugreek seeds 

2 tsp Mustard seeds 

2 tsp Fennel seeds 

1 tbsp Poppy seeds 

1 tbsp Sesame seeds 

4 small pieces of Cinnamon stick

10 Cardamom 

1 tsp Cloves 

1 tsp Pepper Corns 

8 Red Dry Spicy Chillies 

2 sprigs Curry leaves 

2 tbsp Turmeric powder 

1 tsp Nutmeg powder 

Method

Take a pan, add all the spices except for the curry leaves, turmeric powder and nutmeg powder. Roast the spices for a minute. Remove it and keep aside. Roast the curry leaves. Let the spices cool down. Add the turmeric powder, nutmeg powder  and all the other ingredients in the grinder, and grind it into a fine powder. Store it in a dry and clean bottle.

Chingri Macher Bhorta

Chingri Macher Bhorta 

Prawn Bharta 

This is  a very popular Bangladeshi dish. It is spicy mashed prawns dish flavoured with garlic, ginger, fried dry chillies and mustard oil. It is eaten with steamed hot rice. You can actually finish all the rice with this dish.. 
Ingredients
1 cup medium size Prawns deshelled and cleaned
2 Onions sliced
4 Garlic cloves minced
1/2 tsp Ginger minced
2 tbsp Coriander leaves chopped
3 Dry Red chillies
Salt to taste
2 tbsp Mustard oil

Method
Take a pan, add 1 tbsp oil. Heat it till smoking hot. Lower the flame, fry the red chillies till brown in colour, remove and keep it aside. In the same pan, add the garlic and ginger. Sauté it for 2 minutes. Add the prawns and sauté it till it is cooked. Remove it from the pan and cool it. Add it into the grinder and roughly grind it... some pieces of the prawns should be seen or the prawns can be chopped into small pieces. Take a mixing bowl, crush 2 chillies and add it in the bowl. Add the onions, coriander leaves, salt and mustard oil. Mix it well. Add the prawns and mix again. Garnish with some more coriander leaves and the remaining chilli. Serve it with hot steaming rice.

P. S. Instead of sautéing the prawns, boiled prawns can be also used. Fresh green chillies can also be used instead of dry red chillies. 

Eggless Nutty Brownie Banana Cake Loaf...

This is a soft cake with a chewy brownie base..... 

For the Brownie 

Ingredients 

140 grams  Dark Chocolate broken into pieces

55 grams Butter

50 grams Brown Sugar

40 grams All Purpose Flour 

2 pinches of Soda bicarbonate 

1 pinch of Baking powder 

50 grams Curd

2 tbsp Broken pieces of Walnuts

Method 

Prepare the loaf tin with greasing and laying the parchment paper and again greasing it with oil. 

Melt the chocolate and butter on low heat. Remove and leave to cool slightly. Stir in brown sugar until mix it well. Add in curd, mix well. Fold in flour, soda bicarbonate and baking powder, mix until well combined. Add the walnuts and fold the batter. Pour the batter into the prepared loaf pan. Bake it in preheated oven for 20 minutes at 180 degrees celcius. Meanwhile when the   brownie is baking, prepare the batter for the banana cake.

For the Banana Cake

Ingredients 

120 grams All Purpose Flour 

100 grams Butter

100 grams SugarFree or Sugar 

4 grams Baking powder

4 grams Soda Bicarbonate

2 Ripe Banana Mashed

1 tsp Banana essence 

2 drops of Yellow Food Colour (optional) 

50 ml Milk

Method 

Beat the butter with sugarfree until creamy. Add the mashed banana, essence, food colour and Milk.  Add the flour, baking powder and soda bicarbonate. Beat it well. By now the brownie must have bake. Remove the brownie and pour the cake batter on the brownie, bake in the oven at 160 degree celcius for 35 to 40 minutes or until baked. Insert a tooth pick in the middle to check if done. Cool it completely before cutting...

Baked Creamy Mango Sandesh (SugarFree)

Baked Creamy Mango Sandesh (SugarFree)

This Bengali sweet is creamy and soft. It is made with #SugarFree, cottage cheese and mango pulp as the key ingredients used in it. 

For the Creamy Mixture 

Ingredients 

1 cup Cream

2 cups Milk 

1 cup SugarFree 

1 cup Mango pulp 

Pinch of Cardamom powder

Method 

Take a pan and add milk in it, simmer the milk and reduce it to a cup, stirring it occasionally. Add Sugarfree and stir it until it dissolves. Let it cool down. Add the cream, mango pulp and cardomom powder. Mix it well. keep it aside.

For the Sandesh 

Ingredients 

2 cups of Cottage cheese  (Paneer)

Creamy mixture..

Chopped Mango for Garnishing

1 tbsp Rose Syrup 

 

Method 

Blend the cottage cheese in a blender till light and fluffy. Add the creamy mixture and blend it again.

To make the Baked Creamy Mango Sandesh

Ingredients 

Take a silicone mould, grease it with ghee. Add the mixture into the mould. Bake it for 10 to 15 minutes at 180 degrees celcius in a preheated oven. Once it is set, take it out and refrigerate it for 30 minutes. Garnish it with chopped mangoes and drizzle it with Rose syrup. Serve it cold.

Sweet and Sour Stir Fried Broccoli and Chicken

Sweet and Sour Stir Fried Broccoli and Chicken

This recipe is an experiment in my kitchen... It's a good appetiser or a starter. It is cooked in an Asian style. Here the souring agents are Mango and Tomato, the sweetness comes from the honey. Try this recipe and I am sure you will like it... 

Ingredients 

10 to 12 medium size Broccoli florets

14 medium size boneless Chicken chunks 

1 small Garlic pod Clean and minced

6 whole Cherry Tomatoes 

1 Fresh Red Chilli sliced

3 tbsp Ripe Sour Mango chopped

1 tbsp Oyster Sauce

1/2 tbsp Fish sauce

1 tbsp Honey

Salt to taste

1/2 tsp Pepper powder 

1 tbsp Roasted Peanuts

2 tbsp Oil 

Method 

Take a wok, add oil and heat it. Add the garlic minced in the wok. Stir fry it till light brown on a medium heat, Add the chicken, continue to stir fry for 5 minutes. Add the broccoli florets. Stir fry for 5 minutes. Add the red chilli slices, mango pieces, cherry tomatoes, salt and pepper powder. Stir fry for 5 minutes more. Add the oyster sauce, fish sauce and honey. Continue to cook till the broccoli and chicken are tender. In between sprinkle little water while stirring otherwise the sauce may get burnt and broccoli will not cook. Garnish with roasted peanuts and serve it hot.

Keema Aloo Aur Bhindi ki Sukhi Sabji (Potatoes and Okra with Keema)

Keema Aloo Aur Bhindi ki Sukhi Sabji

Potatoes and Okra with Keema

Ingredients

1 cup Chicken or Mutton Mince

250 grams Okra cut slit into half and cut into 2 pieces

3 medium sized Potatoes cut into thick strips

2 Onions chopped

1 Tomato chopped

2 Green chillies broken into pieces

1 tbsp Ginger Garlic and Chilli paste

1/2 tsp Turmeric powder

1/2 tsp Cumin powder

1/2 tsp Garam Masala powder

1/2 tsp Curry powder

Salt to taste

1/4 cup Oil to fry the Okras and Potatoes

1 tbsp Ghee

Few Coriander Leaves chopped for garnishing

Method

Take oil in a wok. Let it heat. Fry the potatoes till light brown in colour. Take it out and keep it aside. Add the okras and fry it till light brown in colour. Take it out and keep it aside. Add ghee in the same wok. Add the chillies and the paste. Sauté it for 2 minutes. Add the onions and sauté it till pink in colour. Add the chicken mince, stir and cook for 3 to 4 minutes. Add the tomato and the powder spices and salt. Stir and cook for more 2 minutes. Cover and cook for 5 minutes, stirring it occasionally. Before serving garnish it with coriander leaves.

Dubke

Dubke

This dish is made in the Kumaon region of Himachal. It is a very simple to make using Yellow pigeon peas made into paste and made into pakoras using 1/2 the paste and the rest of the remaining paste is used to make the gravy. The type of lentils can vary. Green grams or Red lentils can be used.

Ingredients

1/2 cup Tur dal / Yellow Pigeon Peas washed and soaked for 2 hours 

1 Tomatoes chopped 

1/2 tsp Cumin seeds 

1/2 tsp Mustard seeds 

1 Red Chilli broken 

1/2 tsp Turmeric powder 

1/2 tsp Chilli powder 

Salt to taste 

1 tsp Ghee 

Oil to fry the pakoras 

2 tbsp Coriander leaves chopped for garnishing 

For the final Seasoning 

1 tsp Ghee 

1/4 Cumin seeds 

1/4 tsp Mustard seeds 

1 Red Dry Chilli broken

Method 

Add the dal, 1/4 tsp cumin seeds and salt in a grinder and make it into a paste. To make the pakoras, take 1/2 the dal paste.  Heat oil in a wok. Add the 1/2 tsp dal paste in oil and make small pakoras. Keep it aside.

To make the dubke, heat oil in a wok. Add the remaining cumin seeds, mustard seeds and red chilli. Let it crackle. Add the remaining dal paste. Stir fry it continuously for 2 minutes. Add 4 cups of water little at a time, stirring it continuously. Add salt, turmeric powder and tomato. Boil and then simmer the dal on low flame for 20 minutes, stirring occasionally. Mean while soak the pakoras in water. After 20 minutes add the pakoras and simmer for few minutes. For the final seasoning take a pan, add the ghee. Let it heat. Add the chill,  cumin seeds and mustard seeds. Let it crackle. Add the seasoning from top.

Garnish it with coriander leaves.

Maqluba

Maqluba 

It is a traditional dish of Jordan and Palestine. The dish includes meat, rice, and fried vegetables placed in a pot, which is then flipped upside down when served, hence the name maqluba, which translates literally as "upside-down".When the casserole is inverted, the top is bright red colour from the tomatoes  and rest covered with other vegetables. It is usually served with either Yogurt or simple Arabic salad...

Net Source
 
Today I have made Veg Maqluba..and have adapted the recipe as per the availability of the ingredients in my kitchen...
Ingredients
1 1/2 cups Basmati Rice washed and soaked for 30 minutes
2 big size Potatoes peeled and cut into thick rounds
2 Eggplants cut into thick round
1 Cauliflower cut into medium florets
3 Tomatoes cut into thick rounds
1 Onion chopped
2 Garlic Clove chopped
1 tsp Turmeric powder
1 tsp Cumin powder
1 1/2 tbsp Baharat powder
1/2 tsp Pepper powder
1/2 tsp Allspice powder
Or
***1/2 tsp Cloves powder
     1/2 tsp Cinnamon powder
     1/4 tsp Nutmeg powder***
2 Bay Leaves
Salt to taste
4 1/2 cups of Vegetable stock or water
2 tbsp Oil
Oil to fry the Vegetables
1 tbsp Butter, melted
1 tbsp Almond and Pistachio flakes
Few Raisins and dry Berries  for garnishing

Method
Heat 1 tablespoon of oil in a pot, add bay leaves, onions and garlic, stir for 2 minutes.  Add salt, pepper, turmeric powder, cumin powder, allspices powder and baharat powder. Add 4 1/2 cups vegetable stock and let simmer for 10 minutes. Keep it aside.
Take another pan, heat the oil for frying. Add the  eggplant slices and fry it from both sides until golden brown. Take it out and on an absorbent paper, keep it aside. Fry the cauliflower florets and keep it aside. Fry the potatoes and keep it aside.
Take a heavy bottom pot. Grease it with butter. Arrange the tomato, eggplant, potatoes and cauliflower in layers. Pour 1/2 the stock, add the rice and then pour the remaining stock. Cover it and cook it on a low flame. Till the rice is cooked. Let it cool a bit, then carefully flip it up-side down on a serving platter. Garnish it with raisins, berries, almond and pistachio flakes. Serve hot with fresh yogurt or Arabic salad.

Baharat Spice powder
Ingredients
1 tbsp Coriander seeds
2 tbsp Cumin seeds
2 tbsp Pepper Corns
1 tbsp Cloves
2 to 3 sticks of Cinnamon
4 Cardomom
2 tbsp paprika / chill powder
1 small Nutmeg

Method
Blend all the above spices in a blender. Store it in a dry glass container.

   

Cheesy Herb Balls

Cheesy Herb Balls....

This dish can be served as an appetiser.  

 For the Cheese Herb Filling 

Ingredients 

2 cubes Cheddar Cheese grated 

2 Garlic Clove 

1 Green Chilli 

1/2 cup Mint leaves 

1/2  cup Coriander leaves

1/2 cup Spring Onions 

Juice of 1/2 Lime 

Salt to taste

Method 

Add all the above ingredients in a grinder and grind it. 

For the Cottage cheese and Potato Shells

Ingredients

5 medium sized Potatoes boiled 

2 cups Cottage cheese 

4 tbsp All Purpose Flour 

1/4 tsp Cumin powder 

Salt to taste

Method 

Mix and knead all the above ingredients together to form a dough.

To make it....

Ingredients 

Filling 

Dough

6 tbsp All Purpose Flour + 1/4 cup Water -  mix it 

1 cup Bread Crumbs 

Oil to fry

Method 

Divide the dough into equal portions like lemon. Take a portion and flatten it, add 1 tsp of the filling and close the edges of the dough properly and give it a round shape. Repeat the same process. Now dip each balls in the all purpose batter and coat the balls with the bread crumbs. Repeat the dipping and coating process once more. Let it refrigerate for 30 minutes.  Heat oil in a pan. Fry the bombs till golden brown in colour. Serve hot with tomato sauce...