Poori bhaji recipe.

HAppy holi everyone. Holi brings back lots of memories. When we mention holi I remember a curry made of lentils served with stirfried potatoes served with Poori . This had to be the breakfast on holi morning. My dad being fond of cooking it was the day he put his culinary skills to test. So as a part of memories I will b sharing this humble recipe of  USAL ( a mahastrain word for lentils cooked in gravy form ) served with stir fried potatoes and poori.


Ingredients :
sprouted Moth beans or matki 1 CUP
Tomatoes 2 large
Onions finely chopped 2 large
Ginger garlic paste 1 tsp
Grated coconut 1/4 cup
Dried red chillies 4-5
Coriander seeds 1 tsp
Chilly powder 2 tsp
Few green chillies
Jeera 1 tsp
Mustard seeds 1tsp
Asofeteda or hing 1/4 tsp
Turmeric or haldi 1/4 tsp
Oil as required
Boiled peeled and chopped potatoes 3 large
Curry leaves a few sprigs
Salt n sugar as per taste.

Procedure:
Pressure cook moth beans and set aside. Heat oil in a pan,  add dried red chillies and fry onions till onions sweat. Add chopped tomatoes. Fry till oil separates. Now add grated coconut and fry for few minutes. Let this mixture cool. now grind this mixture to a paste and set aside. Heat oil, add mustard seeds, jeera, ginger garlic paste, and the tomatoes mixture. Fry till oil seperates. Now add cooked moth beans and add water to make it to a gravy consistency. Add salt and sugar to taste. In another pan heat oil.Add mustard seeds, slit chilly, curry leaves,turmeric,  hing and boiled potatoes. Adjust salt and sugar. Stir fry potatoes are ready.
To serve:
Serve potatoes in a bowl. Top it with the moth beans curry. Add chopped coriender and onions. Serve it with a lime wedge and bread slices. Many people prefer to eat it with Poori also.

Asian Cuisine & Foods : Asian-Nation :: Asian American History, Demographics, & Issues

Asian Cuisine & Foods : Asian-Nation :: Asian American History, Demographics, & Issues

Hello everyone, today I am posting a very simple recipe of palak shorba. This a soup prepared using palak n tomato. Lentils are used as thickening agent. Let's go to the recipe.
Ingredients :
One bunch of palak or spinach
One large tomato
1/4 cup of toor dal
Few pods of garlic
Black salt
A pinch of garam masala
Butter.
Recipe:
Pressure cook palak, tomatoes and toor dal. Blend the mixture. Heat butter in a pan. Add finely chopped garlic. Let it brown. Now add the palak mixture. Adjust seasoning. Add a pinch of garam masala. U can add water to adjust the required consistency. 

Instant tomato meethi pickle

Ingredients

1 kg tomatoes 
1/4 cup  oil
3 tsp mustard seeds
1 tbsp meethi / fenugreek seeds to roast and grind
2 tsp roasted meethi seed to mix
about 10 curry leaves
1/4 tsp hing / asafoetida
1/4 tsp turmeric
a tsp tamarind pulp
1-1/2 tsp red chilly powder
3 tsp salt

Procedure

In a heavy bottomed pan,  roast fenugreek seeds and mustard over low-medium heat until  brown. Be careful not to burn. In a spice grinder, grind it to a fine powder when cooled and set aside.

Heat oil in a wide, heavy bottomed pan. When the oil is hot , drop in the mustard seeds. When they begin to splutter, sprinkle hing and toss in the curry leaves. When curry leaves stop spluttering, add turmeric quickly , you can also add garlic at this stage which is completely optional. In another pan add chopped tomatoes and the tamarind paste. Cook uncovered on high heat, stirring continuously until tomato is well cooked. Season with salt, sugar, and red chilly powder, stir well and continue to cook until the tomatoes mixture becomes homogeneous.

Finish off by sprinkling roasted and ground fenugreek/methi powder, and the tempering. Stir well and keep aside to cool. When completely cooled, transfer to a clean, dry glass jar with an airtight lid.

 Serve as an accompaniment for Dosa, Idli, chapati ,rice ,etc

You can also add sugar to adjust the sourness  of the tomatoes.