Khadi Masoor ki Dal~Chard wali

Every person has his own share of ups and downs that he or she has to go through in their life. And these phases teach a lot. Life goes on, and the hope for a better tomorrow is what keeps everyone going. I am back to blogging after a much needed short break الحمد لله.

Gorgeous Red Swiss Chard Leaves

The other day, when I was grocery shopping I couldn’t resist buying a big bunch of pretty ruby red swiss chard leaves. These earthy, slightly salty tasting greens that hail from Sicily are a chock-full of fantastic antioxidants and a rich source of Vitamin C. The leaves are a relative of beets family which is clearly evident with the resemblance in the appearance, and the earthy taste they share with beet greens.

I added these beautiful leaves to Masoor dal, making a slight variation to the usual Khadi dal that I keep preparing. Substitue chard with any greens that you can get your hands on like spinach, kale, collards, or mustard greens if you want.

Khadi Masoor ki Dal~Chard wali – Red Chard Dal

Ingredients:

Ruby Red Swiss Chard – 1 big bunch (comes to 6 cups of chopped and loosely packed leaves+stems)
Tomatoes – 5, medium sized, chopped
Red Chilli powder – 2 tsp
Salt – 2 tsp
Turmeric powder – 1/2 tsp
Green chillies – 4, each slit into two
Masoor dal – 1 cup, washed and drained

Red Swiss Chard Dal served along with Tala-hua Gosht and Chawal : my lunch today

Method:

Wash, drain and cut the chard into strips. Chop up the stems finely. In a pressure cooker, add the chopped chard leaves+stems and add add the chopped tomatoes and 1/2 cup water. Add salt, red chilli powder, green chillies, turmeric powder and mix well. Close the lid and pressure cook on medium high heat for 5-10 minutes. Later, open the lid and add the dal and mix well. Again pressure cook for 5-10 minutes until the dal is soft but not mushy or over done. Serve warm along with chawal or parathas.

Note: People who tend to develop oxalate containing kidney stones should eat greens including Swiss Chard sparingly.

Red Chard wali Dal is my contribution to the food event – Health Nut Challenge 4 : Bitter Better Health, being held at Yasmeen’s super blog~Healthnut, and also to the event ‘Delicious Dals from India’ being hosted by Suma at her blog Veggie Platter.

Luv,
Mona

Fish Manchurian

Earlier, traditional dishes like Luqmi-Kawab, Mirchi Ka Salan, Kacche Gosht ki Biryani and desserts/meetha like Double ka Meetha and Gajar ka Halwa were a sure sight at any Hyderabadi wedding on the dinner tables. With passing time and generations, this has changed. A modern take on several authentic dishes and innovative techniques to present them is todays mantra. Among them, ‘Apollo fish’ is a seafood manchurian type of dish that is getting very popular nowadays, which more and more Bawarchis are prefering to include in the menus, and quite liked by common masses.

Apollo fish (or) Fish Manchurian

The below recipe is my imitation of ‘Apollo Fish’. I do not know why is it called particularly as ‘Apollo’ fish, but I sure am among those ardent lovers of this Hyderabadi seafood dish. Your friends will definitely enjoy this very light and tangy platter of fish.

Apollo fish (or) Fish Manchurian

Ingredients:

Any firm boneless fish fillets – 500 gms, cubed into bite size pieces (you can even use frozen fish fillets)
For Batter:
Gram flour/Besan – 2 tbsp
All Purpose flour/Maida – 1 tbsp
Corn Flour – 2 tbsp
Ginger garlic paste – 2 tsp
Roasted Coriander powder – 1/4 tsp
Roasted Cumin powder – 1/4 tsp
Red chilli powder – 1 1/2 tsp
Salt – 1/2 tsp
Water – to make batter
Egg – 1, large
For Baghaar:
Canola Oil
Ginger Garlic paste – 2 tsp
Fresh Curry leaves – about 20
Green, Yellow, Orange and Red bell peppers – 1/2 cup, cut into strips
Soya Sauce – 3 tbsp
Lemon juice – 3 tbsp
Mint and Cilantro leaves – 2 tbsp each, finely chopped, for garnish

Method:

1. In a bowl add the ingredients for batter and mix them well to make a batter. Add the fish cubes and gently mix with a spoon so that each piece gets completely covered with the batter.
2. Add a little bit of oil to a large non-stick frying pan at medium low heat and as soon as it gets warm, add the fish cubes in a single layer. Shallow fry them till they are golden brown on each side. Repeat until all the fish cibes are done. Remove in a platter and keep aside.
3. In the same frying pan, add a few drops  of oil and throw in the ginger garlic paste. Stir fry it till it is golden brown. Add the curry leaves and peppers. Saute it for 2 minutes. Pour in the soya sauce and add the fried fish cubes. With a rubber spatula, gently mix them all. Cover the lid and let cook for 2-4 minutes.
4. Add lemon juice and serve warm immediately.

Suggested Accompaniments: Enjoy the manchurian along with roti, rice or as a snack.

Cheers,
Mona

Fettuccine in Creamy Coconut Milk

Pasta is loved by everyone, and i believe it is one of those simplest one dish meals one can think of which is also everyone’s favorite for times when you have to serve the meal in less than 35 minutes. This is one such dish that i prepare using the usual ingredients and turns out to be a great hit with my loved ones.

This is my lovely Sisters recipe. She taught me this recipe and i prepare this along with any noodles that I have in my house. I also serve it along with Chicken Tikka, Salmon Tikka or Lamb Tikka. Children will especially devour upon it, and the elders too.  

 

Fettucine in Creamy Coconut Milk 

Coconut Milk here makes a creamy sauce giving it a rich golden colour. Its healthy and nutritious.

Fettucine in Creamy Coconut Milk  

Ingredients:

To Prepare Sauce

  • Canola Oil – 4 tbsp 
  • Yellow Onions – 2, thinly sliced
  • Tomatoes – 1, large, finely diced
  • Red Chilli Powder – 2 tbsp
  • Salt – 2 tbsp
  • Garam Masala – 1 tbsp
  • Cornmeal – 2 tbsp
  • Coconut Milk – 3 tbsp
  • Light Cream – 1 tbsp
  • Water – 2 cups approx
  • Green Capsicum – 1, chopped
  • Red Capsicum – 1, chopped
  • Cremini Mushrooms – 100 gms, sliced

To Prepare Pasta 

  • Fettuccine Noodles – 500 gms
  • Water – 5.5 litres
  • Salt – 1 tbsp

Method:

  • In a heavy non-stick saucepan at medium high heat, pour in oil and as soon as it warms up, add the sliced onions and sauté them till they are light brown in colour. Add the chopped tomatoes, red chilli powder, salt and garam masala. Mix and let it cook on medium heat till the tomatoes are mushy.
  • Transfer the mixture to a blender container and add cornmeal to it. Blend till pasty.
  • Pour this paste back in the same pan and let it cook till oil seperates.
  • Add Coconut milk, cream and water to it. Let it cook for 3 minutes.Throw in the chopped red and green capsicums and mushrooms. Bring to a boil at medium high heat.
  • Meanwhile in a large saucepan , pour water and add the remaining salt to it. Bring it to a boil and add the pasta and stir until water again returns to a boil. Cook uncovered for 9 minutes stirring occassionally or until al dente. Drain.
  • Mix the drained pasta with the prepared Coconut milk sauce in the saupan and cook on low heat for 3 minutes.

Suggested Accompaniments: Serve it hot along with Boiled halved Eggs, and sliced Black Olives, Chicken Tikka or Lamb Tikka or Salmon Tikka, Chicken Croquettes, Pan Grilled Chicken Mustard, Grilled Sweet Chilli Chicken.

Luv,
Mona

Gobi-Mirch Jalfrezi

Jalfrezi is a type of Indian curry in which marinated pieces of meat or vegetables are fried in oil or spices to produce a dry, thick sauce. It is cooked with green chillies, with the result that the jalfrezi can range in heat from a medium dish to a very hot one. Other main ingredients include Peppers, Onions and Tomatoes. – Wikipedia

It was a bright day today, got to see sun and sunshine peeking through the heavy dark clouds for a little longer time after quite an extended period. That made me very happy and cheerful. I wanted to cook something special today, a nice vegetarian meal, and I quickly thought of this dish.

This is my lovely little sister’s recipe. It is a simple recipe which gets prepared in a jiffy. I searched for the ingredients in my refrigerator and I had all those, so I prepared and enjoyed this Curry/Salan along with Zeera Rice/Baghara Chawal and Khatti Dal.

Gobi-Mirch Jalfrezi – Cauliflower and Capsicum in a Tangy Sauce

Ingredients:

  • Cauliflower/Phul Gobi – 1, large, washed and cut into florets
  • Red and Green Capsicums/Shimla Mirch – 1 each, de-seeded, cut into bite-size strips
  • Canola Oil – 2 tbsp
  • Yellow Onion/Pyaz – 2, large, sliced thin
  • Soya Sauce – 4 tbsp
  • Salt – to taste
  • Red Chilli Powder – 1/3 tsp (optional)
  • Garam Masala – 1 tbsp
  • Tomato Paste – 2 heaped tbsp
  • Cumin Seeds – 1 tsp
  • Nigella Seeds/Kalaunji – 1/2 tsp

Method:

  • Heat oil in a non stick pan on medium heat, and throw in the Cumin seeds and Kalaunji. As soon as they start to splutter add the Onions and saute them till they are lightly browned.
  • Add the Tomato paste, Garam masala, Salt and Red Chilli powder and mix well. Let it cook for 2-3 minutes.
  • Add the Cauliflower florets and stir fry them in the sauce for 3-5 minutes.
  • Later add the Capsicum strips, Soya sauce, and a little water and stir to mix. Cover the lid and let it cook for 5 minutes taking care the curry isnt becoming too dry or getting burnt. Keep giving it a gentle stir every now and then. Serve warm.

Suggested Accompaniments: We had it along with Zeera Rice/Baghara Chawal and Khatti Dal for a delicious meal.

Luv,
Mona

Spiral Veg-Chicken Pasta

Pasta and left overs go well with each other. Especially when we homecooks, dont feel like being in the kitchen for longer times. I had many left over cut vegetables and some chicken in the refrigerator, so I thought of preparing a simple one dish meal adding pasta to it.

Spiral Veg-Chicken Pasta

You can enjoy this it at lunch, dinner or even at breakfast. You can even pack it in a lunch box and have this healthy and filling meal for lunch. Here goes the recipe:

Spiral Veg-Chicken Pasta

Serves : 3

Ingredients:

  • Canola Oil – 2 tbsp
  • Chicken breast pieces – 250 gms, cut into 1 or 1 1/2 cm cubes
  • Yellow Onion – 1 cup, finely chopped
  • Ginger Garlic paste – 1 tsp
  • Baby Carrots – 3/4 cup, sliced thinly
  • Green capsicum – 3/4 cup, chopped
  • Red capsicum – 3/4 cup
  • Cabbage – 3/4 cup
  • Tomato Paste – 1 tbsp
  • Water – 2 cups
  • Maggi Chicken Bouillon-Halal -2 cubes
  • Dry roasted Coriander seed powder – 1 1/2 tsp
  • Cilantro – for garnish
  • Spiral pasta – 250 gms

Method:

To Prepare the Pasta Sauce-

  • In a pan on medium heat, pour oil and put the cut chicken pieces. Stir fry it for 5 minutes.
  • Now add the chopped onion. Fry it till it is translucent in colour. Then add ginger garlic paste and stir it well for 2 minutes or so.
  • Add all the cup vegetables and sprinkle a little bit of salt over it, maybe a big pinch, just to enhance the colour of the veggies. Stir fry the contents in the pan for about 5-7 minutes. Then add the tomato paste, water and the cubed chicken stock. Break the cube once it softens up and mix well.
  • Cover the pan so the the chicken and vegetables soften up and absorb the flavours. The pasta sauce is ready.

To prepare the Pasta Dish-

  • Prepare the Spiral pasta according to the instructions on the package.
  • When you drain the pasta once it is done, reserve a cup of water and drain off all the remaining pasta water.
  • In a bowl at medium heat, pour the earlier prepared pasta sauce, the reserved cup of pasta water, and the drained pasta.
  • Mix well to coat the pasta with the sauce. Cover and simmer for about 2 minutes.
  • Sprinkle with fresh coriander powder and garnish with fresh coriander/cilantro leaves and serve hot.

This recipe goes to Ruth hosting Presto Pasta Nights every friday, with the theme as to send her pasta recipes every week. I really liked her theme and the idea because, i cook pasta every weekend, and i look forward to try out different and new recipes of pasta dishes everytime. Her blog will surely help me 🙂 Thanks Ruth !

Interesting Read: Do you know your pasta shapes?

Luv,
Mona