Apple Dal

This recipe was an accident actually,but i guess sometimes when we do things by mistake turns out the best thing we did. My family loves the fresh ,sweet & sour taste of this dal plus we enjoy the goodness of an apple in our meal.I have to say that once i started making this,i kinda got hooked to it and now i make it atleast once a week.

Apple dal

Ingredients:
2 green granny smith apples cut into cubes (i don't peel the skin)
green chillies slit 3-4
tumeric powder 1/2stp
cooked toovar dal 1 cup
dhaniya/corriander powder 1tsp
ginger finely minced 2tsp
tomatoes finely chopped 1
corriander leaves for garnish
salt,a pinch of sugar

for tempering
ghee 2tsp
cloves 1tsp
jeera seeds 1tsp
mustard seeds 1/2tsp
hing 1/2tsp


Method:
So the method is very simple
1)In a vessel add the tempering ingredients, once they start to splutter
2) add the green chillies , diced apples along with the dried ground spice powders,cover and cook still they r soft but not mushy
3) add the cooked dal,chopped tomatoes,ginger and the seasonings (salt & sugar)
4) adjust the consistency of the dal,allow it to cook in simmer for 10mins
serve piping hot with steamed rice.

3)

Handi Dum Biryani

HANDI DUM BIRYANI


Whats handi? Handi is a earthen pot that is used to cook or store water. The quality of handi so unique that even stale old bread will taste good in it. The porous earthen clay gives it all the aroma and taste and not only that,the shape in which it is made. That will help tp balance the heat throughout and circulate all the aroma and spices equally amougst all the things in the handi.

Handi is not easily available everywhere we are. We can definately substitute it to a dutch oven or a ceramic soup pot for our creation. Truely making Biryani is a creation as layers of gravy and aromatic rice fill the pot and slow cooked for hours to get the perfect most satisfying taste we all waited for!

Ingredients
 
Vegetables


carrots,beans,cauliflower, potato,peas ,paneer are some vegetables you can use for this recipe,.

peel, wash and cut the vegetables in fairly big size and eaqual size.

The masalas required for the gravy

Fried onion paste 1/2cup

Milk 1/2cup

salt

tumeric

garlic paste 3tbsp(approx 6-7 garlic pods crushed)

ginger paste 1tsp

green chillies chopped fine 5-6

chilli powder 2tsp

jeera powder 1tsp

corriander powder 2tbsp

garam masala 2tsp

heat oil in a kadai, add the jeera seeds,and vegetables, next add all the masalas one by one along with the milk and cook the vegetables until they are 3/4th done.


Rice:2cups

This is a very important stage in this recipe.

Choose excellent quality Basmati rice.( I like lal quila basmati rice)

wash the rice in cold running water for about 4-5times,

saok the rice in 2cups of cold water for about 30mins.

In a pan,add jeera,bay leaf,elaichi ,clove and add the soaked rice along with the water . add some salt for the rice and cook the rice until the water is evaporated. This will leave the rice 3/4th done.

Assembling :

In a pot or a wide open oven proof vessel with a lid, arrange the gravy in the bottom.

laye the rice on top

do the same until all the rice and gravy is utilised.

garnish the top layer with

safrron dissolved in 2tbsp warm milk

fried onions 1/2cup

corriander leaves finely chopped 1cup

chopped dry fruits (optional)

tomatoes (optional)

cover it tightly with the lid,

add 2 or 3 layers of alluminium foil over the lid.

In a preheated oven 325 place the covered pot in the middle rack.If you don't have a oven,place a tawa on medium flame and place the pot over the tawa.

slow cook for about 45mins,

rest it for 1/2hr

serve,with any raita,pickle and papad.



Authentic  Handi Dum Biryani is ready!

Bindi Masala(fried okra )

This is one of our favorite vegetable,not until recent times I learnt how to make it crunchy and not sticky. Okra has a sticky gooey nature and it tends to make the experience of eating it not very exicting. My mom taught me the right way and ever since then I started making Okra very often.

Bhindi Masala

Ingredients:

Bhindi /okra 1pound
onions grated 1 cup
garlic paste 1tbsp
tumric powder 1/2tsp
chilli powder 1tsp
corrinader powder 1tsp
roasted jeera powder 1tsp
hing a pinch
garam masala powder 1tsp
oil
salt to taste
saunf 1tsp
whole jeera 1tsp
green chillies slited 4/5
 
Method:

wash and dry the okra. cut the okra in diagonals,
In a saute pan, add some oil. fry the onions & garlic till golden brown. (don;t burn the garlic).
add in all the dry masala powder including the salt.
mix this well for 2mins.
now add the vegetable to the fried masala.
reduce the flame and cook open until they its fully cooked and crisp,and now finally
Heat some oil again in a kadai, add jeera ,saunf and chillies. fry and then add to the cooked vegetable .
Serving suggestions:
serve hot with
roti ,paratha ,kadi & rice