Tuesday, December 28, 2010

Jeera and Pepper Daal

(From Banu's Cookbook)

1 Cup of ToorDaal (Pressure Cooked)

For Seasoning:
2 Tsp of Urad Daal
2 Tsp of Channa Daal
1 Tsp of Mustard Seeds
1 Tsp of Jeeera
1-2 Red Chillies
A few fresh curry leaves
Pinch of Turmeric Powder

For Masala:
3 Tsp of Jeera
1 Tsp of Whole Black Pepper
10-12 Curry Leaves

For Garnishing:
1/4 Cup of Finely Chopped Coriander leaves

1. Roast the Curry leaves on a slow fire until it loses its moisture and you can see it drying.
2. Add Jeera and Black pepper and roast for some more time until Jeera turns golden brown.
3. Let this mixture cool to room temperature and then grind it into a fine powder. You can get this masala done while the Toor daal is being pressure cooked with a pinch of turmeric Powder.
4. Heat a pan, add oil and all the seasoning ingredients. Once the mustard seeds splutter, add the cooked Daal, Salt and boil for a few mins.
5. Add the ground masala powder and salt, and boil for some more time. You can add some more water if you feel that the daal is too thick.
6. Switch off the heat and garnish the daal with Chopped Coriander Leaves.
7. Serve Hot with Chapathi or Rice.

Thursday, September 09, 2010

Eggplant Curry with Yogurt

(From Banu's Cookbook)


1 Large Eggplant - Cut into small pieces
1 Medium Sized Onion - Chopped Fine
2 Medium Tomatoes - Chopped Fine
1tsp - Turmeric
2tsp - Curry Powder(I used MTR Multipurpose Curry Powder)
1/2tsp - Red Chili Powder
1/4 Cup Cilantro - Chopped for garnishing
1tsp - Cumin Seeds for Seasoning
1/4 Cup Yogurt - it is better if you drain the water off the yogurt
Salt to Taste
Oil for Sauteing

1. Saute the cut Eggplant pieces with some oil until they turn bit soft and almost cooked.
2. In another pan - heat the oil and add cumin seeds. Then add chopped onion and saute until onion becomes translucent.
3. At this point add chopped tomatoes and mix it will and fry for a few more minutes. Add some water and let this whole mixture cook well until it is blended well and becomes somewhat of a paste consistency.
4. Now add the Turmeric, Chili Powder and Curry Powder and mix well. Add the sauteed eggplant and salt and mix well. Let this cook for a few minutes.
5. Add the Yogurt and mix well and cook for a few more minutes. Even though it looks like the yogurt is separating, it will mix well together.
6. Add Chopped Cilantro and switch off the fire.

Serve Hot with Chapati or Rice.

1. You can also add ginger and garlic before adding Onion.
2. You can use Greek Yogurt as it is bit more heavier than regular yogurt.
3. You can adjust the chili powder and Curry powder if you want it more spicy.

Tuesday, August 31, 2010

Spinach Chutney

(From Banu's Cookbook)

2 cups of Chopped Spinach
1 cup of Dried Coconut Powder
2 tsp of Tamarind Paste
Salt to taste
Mustard seeds for seasoning

For Masala:
1 Tsp of Jeera
1 Tsp of Black Pepper
5-6 Red Chillies

1. Saute the spinach with just a few drops of oil and keep it aside.
2. Dry roast the masala ingredients until Jeera is golden brown. Preferably on low flame avoid burning of the ingredients.
3. In a blender add the dry roasted masala ingredients and powder them. Then add the sauteed spinach, tamarind, coconut powder and salt and grind into a smooth paste without any water.
4. Then add seasoning of oil and mustard seeds

This chutney is very healthy and can be used with chapathi or bread or even in a wrap.

Sunday, June 20, 2010

Adai - Daal Dosa Batter

(From Banu's Cookbook)


1 Cup of Toor Daal
1 Cup of Channa Daal
1 Cup of Urad Daal
1 Cup of Yellow Split Moong Daal
1 Cup of Whole Green Moong Daal
4 Cups of Rice
10-12 Red Chillies ( or according to taste)

For Seasoning:
Mustard Seeds

1. Soak all the daal and rice together overnight along with the red chillies.
2. Grind the soaked ingredients into a paste. You do not have to do it too smooth. A bit coarse is fine too.
3. You can use this batter immediately and there is no need to ferment.
4. After grinding the ingredients, add the seasoning of Jeera, Mustard Seeds and Hing.
5. Add salt to taste.
6. Make hot dosa's and serve with Chutney.

1. You can add finely chopped onions, green chillies, Curry Leaves and Cilantro to the batter and do it that way also.
2. For the carb conscious, you can replace 2 cups of rice with brown rice.

Friday, February 19, 2010

Colorful Dip with Avocado

(From Banu's Cookbook)

1 package of Bell Pepper Trio (The package that contains one each of Green, Red and Yellow Bell Pepper)
1 Medium Sized Onion
2 Haas Avocado
1/4 Cup Finely Chopped Cilantro
1 English Cucumber
1 Cup of Olive Oil (this can be reduced)
1/2 TBSP of Black Pepper
1/2 TSP of Garlic Powder
1/2 TBSP of Salt

1) Mix Oil, Pepper, Garlic Powder and Salt and set it aside
2) Chop Bell Peppers, Onions and Cucumbers just like you would be for a home made salsa. Chop the Avocado's last.
3) Then put all the ingredients together. Put it in a bowl and serve it with either Wheat thins, Pita Chips or anything else.
4) You can also add optional items - Tomato (De seeded and chopped fine), Cumin and Coriander Powders and some Lime juice as well.
5) You can also add Shrimp or Bite sized Chicken Pieces as well.