Showing posts with label dal. Show all posts
Showing posts with label dal. Show all posts
Tuesday, March 4, 2014
ROASTED MUNG DAL AND THE MISSING FISH HEAD
THIS IS A VEGETARIAN DISH ( making it non-veg is optional, see at the end).
The excitement of house painting, flower vase breaking, which went unnoticed then, were over. The kitchen was recommissioned in a hurry by my wife ( I pretended that I was doing all the work).
I quickly fixed up the menu and moved in to the kitchen. The Dum Gobi -Alu, which all of you have tasted virtually and appreciated virtually too, was cooked in no time.
For a mandatory non-veg dish I was wondering what I should cook, there was nothing in the fridge to my knowledge and that was a matter of great concern. I was tired of eating all kind of delivered dishes from the near by food joint.
Suddenly I remembered, a fish head ( Rui fish) was supposed to be there in the fridge. Now I could cook my wifes favourite dish, the Dal with fish head. I was relaxed, took out a cigarette from my secrete vault, went to the balcony had a healthy and refreshing smoke, dig a bit of soil from the money plant pot, buried the bud, covered it and came back to kitchen. ( I think the money plant is dead because of excessive nicotine in the soil).
Alas , when I opened the fridge , the fish head was missing. I called up my wife and came to know that the fish head had been donated to the maid before the painting started. But that did not solve my problem. Every thing had been lined up, roasted dal, spice paste etc etc.
I didnt have a pond in my back yard from where I could catch a fish , behead it and use. ( This back yard facility dialogue is learnt from Bong Moms blog I didnt have a goat tied in my backyard and so had to resort to mushroom...( Goat Liver was not available , so Mushroom was used). But Bong Mom came up with the Mushroom alternative, I was not lucky , so decided to proceed without the fish-head; after all grape is sometime sour so also fish head is bad for health under the circumstances.
So I decided to cook the dal without fish head..and believe me , the taste was superb and I did not miss the fish head at all..
Logically I should stop here now because any one can go to internet and find a recipe for " Dal with fish head bong style" and cook it without the fish head.
But I am just writing the recipe based on what I did and for the vege friends...Vege friends will never look at the recipe if it contains fish head.
THE RECIPE;
The recipe is very simple with the usual spices. What makes the aroma so distinct is the combined effect of the condiments and roasted Mung dal. The flavor will be very different with any other dal but wont be anywhere near the roasted Mung dal dish. The presence or absence of fish head doesnt change the flavor significantly.
The recipe is very simple with the usual spices. What makes the aroma so distinct is the combined effect of the condiments and roasted Mung dal. The flavor will be very different with any other dal but wont be anywhere near the roasted Mung dal dish. The presence or absence of fish head doesnt change the flavor significantly.
INGREDIENTS
Mung Dal 1 cup ( 150 ml)
Green chili 4-6 number
Tomato 1 medium cut to 4 pcs
Tomato 1 medium cut to 4 pcs
Onion 1 small 1.5 inch , chopped fine
Onion 1 small ground
ginger paste 2 tsp
garlic paste 1 tsp.
Cumin powder 1tsp
coriandor powder 2 tsp
chili powder 1 tsp
Sugar 2 tsp ( level)
Oil 4 tsp, + ghee 2 tsp ( for garnishing) ( you can use oil and ghee more)
for the dal boiling
Turmaric 1 tsp ( level)
cinamon 3/4 inch broken
clove 2 smashed
cardamom 2, smashed
Juliens / chopped ginger 1 heap tsp
Salt to taste
For seasoning
Turmaric 1 tsp ( level)
cinamon 3/4 inch broken
clove 2 smashed
cardamom 2, smashed
Juliens / chopped ginger 1 heap tsp
Salt to taste
For seasoning
Red chili dry 2
cumin 1 tsp level
cardamom 2
Cinnamon 1 in
clove 2
Black cardamom 1
Bay leaf 1
Optional (I did not use here)
1/2 tsp bengali garam masala ( powder form equal proportion of cardamum, cinamon, clove)
PROCESS
Roast the mung dal on medium heat and stir continuously for unifirm roasting until it changes color and you get the aroma of roasted mung Dal. Few grains of Dal may become light brown..dont worry.
Important.
Keep one big plate handy, and as soon as the roasting is over, immediately transfer the dal to the plate for fast cooling. Wash Dal thoroughly when it is cool and drain. Dont put water when Dal is hot.
Soak cumin, coriandor, red chili powder in water for 15 minutes.
Take a pan and boil Dal with ingredients for dal boiling given above. When Dal is cooked stir to make it smooth and keep aside.
Note: In India , if you are using dip tube well water or hard water, boil Dal with mineral water or RO water..basically a soft water is good for Dal.
In A Kadhai or dip pan, put oil and when hot give seasoning , add the chopped Onion and fry , to light brown, (few will become brown).
Add the onion paste and fry on medium heat , when oil starts appearing , add the garlic paste fry for a minute and add ginger paste stir and immediately add the spice paste and fry for few minutes. ( sprinkle water a little , if it tends to burn out.)
Add the tomato and stir ( it will just get bit softened but will maintain shape.
Add the dal and mix, adjust consistency to thin Dal ( close to Sambar or slightly thicker) and boil for 2-3 minutes with lead covered.
Add green chili
Adjust salt and add sugar ( Bongs have sweet tooth, the sugar is added just to give a very slight sweet note..you may increase the sugar to your taste)
Add ghee and mix.
sprinkle garam masala ( if you decide to use it for a strong flavor)
Eat with hot rice.
FOR THE NON-VEGE ( To make with fish head)
The process remains essentially same. Wash and Marinate the fish head ( cut into large pieces) with turmaric and fry pieces to light brown to brown. Break furhter as the fish gets fried.
Add the head pieces to the dal after giving seasoning and boil for 5-7 minutes.
And finally another Hibiscus for my foodie friends
Monday, March 3, 2014
CHHOLAR DAL PHUL KOFI Bengal gram dal with Cauli flower
But today it was bit tough to decide because I wanted to post the last recipe of the year. ...So I picked up a curry patta and started plucking leaves...veg to post ..non-veg to post, twice it came non vege and it was not in line with the desired outcome. ( Like if it ends with loves me not...you start all over again....by the way if you are using a coke straw of standard length, always start with the result you dont want . But it was tough in childhood days , the length of an actual straw varies..so I used to keep on trying until I got the desired results..after all who wanted to be caned in the class,
Same was the case today...I was biased to post a vege ( Jain dish) for all, including my vege friends, we non veges have the advantage of eating vege as a delicacy and non-veg as a day to day staple diet..
After plucking several sprigs I arrived at " Vege dish". Now the kitchen counter is littered with curry leaves. So I have picked up many sprigs of curry leaves, plucking and chanting " SOME ONE will shout at me, shout at me not,,,,,"
The reason for posting a vege dish at the end of the year, is simple...all of my blog followers, which are few, can cook it in 2010....and it is a great dish I tell you...
THE RECIPE
It is a traditional Bong dish, having a strong note of cumin, cinnamon, cardamom and ginger. ( I have spared our much loved spice, the clove, in honor of my maternal grand mom, (who never used clove in this dish, as a respect to cinnamon flavor). I shall also share a secrete of thickening the Bengal gram dal without over boiling the gram dal. The flavor of souted Cauli flower, gram, cocnonut and the spices is just too good. It always figures as a party dish when there is a mix of Bongs, Malayali, Punjabi and Gujarati, Jain, Tamil etc friends.
INGREDIENTS
Chana dal ( bengal gram) 1 cup
Moong dal 1 tbsp ( This is the secrete of thickening chana dal , every body knows it and every body says it is secrete , open secrete :-). Dont be tempted to add more; 1 tbsp is 1 tbsp per cup.
Cauli flower -1 about 8 inch dia, 8-12 florets
grated coconut 3 tbsp ( originally 8mmX6mmX4 mm pieces were used, you can use too)
oil/ ghee for stir frying Gobi 1 tbsp
For boiling dal
broken green chili 2
Turmeric 1 tsp
Bay leaf 1
Cinnamon 1 inch, broken into pieces.
Cardamom 2 smashed
Black pepper 6-8 smashed
spices
for seasoning
bay leaf 1
dry chili 2
Cumin 1 tsp level.
cinnamon 1/2 inch broken into big pieces
Cardamom 4
Black pepper 10 number
Ghee 1 tbsp
other spices ( mixed together and soaked in water, thin paste)
cumin powder 1 tsp level,
Red chili powder 1 tsp level ( more the merrier),+1 tsp Kashmiri mirch
Ginger paste 1 tbsp
Garnishing
Ghee 1 tbsp
Garam masala powder 1 tsp ( made from cinnamon and cardamom. No clove to be used)
Roasted cumin powder 1 tsp
Sugar 2 tsp level ( for taste) , ( for Bong and Gujarati friends 2 tbsp or more, for sweetening)
PROCESS
Wash gram and Moong dal and soak for 2 hrs or more.
In a pressure cooker take dal and soft water ( or bottled mineral water); just sufficient to soften the dall, may be around 2 to 3 cups.
Add spices given under "for boiling dal" and pressure cook. Normally chana dal will take 6-7 minutes if it is soaked for 2-3 hrs or more.
In a thick bottom Kadhai , put 1tbsp oil or ghee and stir fry Cauli flower . This is just to ensure that few brown spots develop on Gobi at random and you get the aroma of fried Gobi. This step can be eliminated too.No dip frying is to be done.
Remove Gobi and add 1tbsp of ghee for seasoning , when hot add seasoning followed by the coconut , reduce flame and soute for 1 min
Add spice paste soute and you will get the cumin aroma ( dont burn)
Add water just to soften Gobi and mix well.
Add the Cauliflower, salt and mix. (caution there is salt in dal already)
cover and boil.
When Gobi is done, drive off water if necessary. ( It may not be necessary as you may need to add water in dal if it is too thick.)
Add sugar as given above and transfer the dal to the Kadhai. Adjust salt and water if needed.
Bring to boil.
Add 1 tbsp ghee, garam masala and roasted cumin powder, mix and cover immediately.
Eat with rice, vege Pulao, famous Kanika Pulao of Orissa or with roti, Paratha. I generally eat one small bowl full straight from the pan.
Try this in 2010.
Variation
I also cook roasted Moong dal in the same way. You can try too.
Happy New year and Happy cooking and happy feeding of near and dear ones through out 2010. See you next year
Flowers for my dear foodie friends
The reason for posting a vege dish at the end of the year, is simple...all of my blog followers, which are few, can cook it in 2010....and it is a great dish I tell you...
THE RECIPE
It is a traditional Bong dish, having a strong note of cumin, cinnamon, cardamom and ginger. ( I have spared our much loved spice, the clove, in honor of my maternal grand mom, (who never used clove in this dish, as a respect to cinnamon flavor). I shall also share a secrete of thickening the Bengal gram dal without over boiling the gram dal. The flavor of souted Cauli flower, gram, cocnonut and the spices is just too good. It always figures as a party dish when there is a mix of Bongs, Malayali, Punjabi and Gujarati, Jain, Tamil etc friends.
INGREDIENTS
Chana dal ( bengal gram) 1 cup
Moong dal 1 tbsp ( This is the secrete of thickening chana dal , every body knows it and every body says it is secrete , open secrete :-). Dont be tempted to add more; 1 tbsp is 1 tbsp per cup.
Cauli flower -1 about 8 inch dia, 8-12 florets
grated coconut 3 tbsp ( originally 8mmX6mmX4 mm pieces were used, you can use too)
oil/ ghee for stir frying Gobi 1 tbsp
For boiling dal
broken green chili 2
Turmeric 1 tsp
Bay leaf 1
Cinnamon 1 inch, broken into pieces.
Cardamom 2 smashed
Black pepper 6-8 smashed
Salt.
spices
for seasoning
bay leaf 1
dry chili 2
Cumin 1 tsp level.
cinnamon 1/2 inch broken into big pieces
Cardamom 4
Black pepper 10 number
Ghee 1 tbsp
other spices ( mixed together and soaked in water, thin paste)
cumin powder 1 tsp level,
Red chili powder 1 tsp level ( more the merrier),+1 tsp Kashmiri mirch
Ginger paste 1 tbsp
Garnishing
Ghee 1 tbsp
Garam masala powder 1 tsp ( made from cinnamon and cardamom. No clove to be used)
Roasted cumin powder 1 tsp
Sugar 2 tsp level ( for taste) , ( for Bong and Gujarati friends 2 tbsp or more, for sweetening)
PROCESS
Wash gram and Moong dal and soak for 2 hrs or more.
In a pressure cooker take dal and soft water ( or bottled mineral water); just sufficient to soften the dall, may be around 2 to 3 cups.
Add spices given under "for boiling dal" and pressure cook. Normally chana dal will take 6-7 minutes if it is soaked for 2-3 hrs or more.
In a thick bottom Kadhai , put 1tbsp oil or ghee and stir fry Cauli flower . This is just to ensure that few brown spots develop on Gobi at random and you get the aroma of fried Gobi. This step can be eliminated too.No dip frying is to be done.
Remove Gobi and add 1tbsp of ghee for seasoning , when hot add seasoning followed by the coconut , reduce flame and soute for 1 min
Add spice paste soute and you will get the cumin aroma ( dont burn)
Add water just to soften Gobi and mix well.
Add the Cauliflower, salt and mix. (caution there is salt in dal already)
cover and boil.
When Gobi is done, drive off water if necessary. ( It may not be necessary as you may need to add water in dal if it is too thick.)
Add sugar as given above and transfer the dal to the Kadhai. Adjust salt and water if needed.
Bring to boil.
Add 1 tbsp ghee, garam masala and roasted cumin powder, mix and cover immediately.
Eat with rice, vege Pulao, famous Kanika Pulao of Orissa or with roti, Paratha. I generally eat one small bowl full straight from the pan.
Try this in 2010.
Variation
I also cook roasted Moong dal in the same way. You can try too.
Happy New year and Happy cooking and happy feeding of near and dear ones through out 2010. See you next year
Flowers for my dear foodie friends
Subscribe to:
Posts (Atom)