METHI PAPPU / DAL



METHI DAL

Methi pappu / Dal is traditional recipe from Andhra. I have eaten a lot of pappu in many Andhra restaurants. They serve this vegetarian thali with rice pappu rasam etc etc sooo good. Its my favorite kind of meal. Nice ghee to top all off & sure to get sleep after the heavy unlimited served meals.

Growing up my mom has made many versions of these pappu. I loved the one with spinach but methi pappu gets over the top. There is something about methi that makes any dish taste something different & really good. No matter how you add it. It can be fresh methi leaves or kasuri methi ( dried fenugreek leaves) or fenugreek seeds it self.


 The seeds play vital role in fermentation of idli dosa batters. Not to forget really good for health & if something is good that's got to be in my recipe. I have grown some in my garden  by just putting some seeds. They grow pretty fast its so satisfying for me to just see them & think of what all delicious food I can make with it.

RECIPE:

INGRIDIENTS:

2-3 Cups of Methi leaves ( Fenugreek)
1 Cup of Toor dal
1 small onion
2 Medium tomatoes
4-5 green chilies
1/4 Tsp Turmeric powder
3 cups of water
3-4 Tbs of tamarind juice
1Tbs oil
Salt to taste

For Tempering:

5 big garlic cloves
1 stick of curry leaves
1 Tsp Cumin
1/2 Tsp Mustard seeds
2 Tbs of Oil
1 Tsp Ghee
1/4 cup chopped coriander leaves
1 pinch Hing / asafetida

METHOD:

1. In a pressure cooker take little oil add chopped onions & green chilies & sauté for 2 min. Add chopped tomatoes & stir cook for 3 min.

2. Add washed chopped methi leaves. Usually for 1 cup of dal you need 1 cup of methi leaves but as I am known for healthy home cooking I try to add ingredients more that are good for you especially if it doesn't hamper the taste. With methi leaves, it taste always gets better so my version has minimum 2 cups. Stir for 5 min until the bitter taste of methi leaves is gone.

3. Add washed toor dal with 3 cups of water & turmeric. You can pre soak the dal so that it can tenderize faster.

4. Pressure cook the dal for 2 whistles. Later smash dal with till mushy with methi. Add tamarind juice.

 

5. In another pan take remaining oil & ghee. Add mustard seeds allow to pop then add hing cumin curry leaves & chopped garlic saute for few secs. Add 3/4th to the cooker with chopped coriander leaves & cook for a min so that the tempering flavors the dal.

6. Then in a serving bowl take the ready dal. Put some of the tempering above & serve hot.

Really delicious with plain white rice & chapattis too.

ROASTED CHICKEN LEGS / DRUMSTICKS

This is the easiest recipe you can find to cook a chicken in the most tastiest way with no cutting required at all. Any body can do it. Its a easy make ahead dish for a party. Its similar to tandoori chicken but more lighter version. No butter added, the oil from the curd releases when its roasted & it makes it tasty & lighter.

 

 

RECIPE:

INGRIDIENTS:
For marinate:

2 cups curd/ Yogurt
1 Tbs Ginger garlic paste
1Tbs each of Cumin Coriander & chili Powder
1/4 Tsp Turmeric
1Tsp Kasoori Methi
1Tsp Garam Masala
salt to taste

6 chicken legs/drumsticks
1Tsp of Kashmiri chili
1/2 Tsp ginger garlic paste
1/2 Tsp kasoori methi
3 Tbs oil

METHOD:

1. Wash chicken legs drain & keep it a side. I like my chicken legs without skin so after its dry I take a paper towel & pull the skin off of the chicken. Its really easy.



2. In a big bowl take all the ingredients for the marinate & mix nicely.



3. Then add the chicken pieces & let them nicely coat the in marinate. Even if the marinate seems more its absolutely no problem. This is what makes it different from tandoori chicken. Let it marinate for 2-3 hrs. A day is still good.



4. Take a non stick pan. This is very crucial step to hv a good non stick pan.  Add oil then Kashmiri chili & stir for a bit then add remaining ginger garlic paste & sauté it for 30 sec. Add all the chicken pieces one by one to roast in the  oil for 2 min then turn & roast for 2 min again. Then add all the remaining marinate & close the lid. Let it cook for 5 min then turn the chicken & let it cook for 5 more min. Repeat the same for next 10 min. You may feel there is too much liquid but hv patients.

5. At this point of time taste the chicken for salt & tenderness. If its done then leave the lid open & cook until on high heat till all liquid evaporates. You need a rubber spatula here to keep stirring so that the masala doesn't burn & sticks to chicken. This is the reason we need a good non stick pan. It nicely roasts all the spices & coats it all around the chicken. Little burned  side are totally fine. Add a 1/2 Tsp of kasoori methi over the top by rubbing against your hand to release all the flavor.

This is perfect as side or appetizer. Serving just needs little onions.
    

PANEER TIKKA MASALA!!!

I love paneer or cottage cheese recipes. Although paneer & cottage cheese means the same, they are totally different in textures & you definitely cant work the same way with cottage cheese like you do with paneer.



My version of PANEER TIKKA MASALA is really thick & delicious. Also really not heavy as the usual one because there is no cream or butter at all. SURPRISED? Well! don't. Coz you will not miss it at all. I take out the ingredient If I feel the recipe doesn't really require it that's makes it unnecessarily heavy. I am all into healthy home cooking & its got be guilt free to eat but get the same good taste. This has curd & cashews in it & its more than enough to make it rich & tasty.

Now as the name sounds its a paneer tikka in a masala gravy. So it has 2 stages the usual paneer tikka which we have as an appetizer & the thick gravy in which this is cooked.

RECIPE:

INGRIDIENTS:

For paneer tikka:

200 Grams of paneer
1 small capsicum/ green bell pepper
1 medium onion
3/4 cup curd / yogurt
1 Tsp each of, Cumin,Coriander, red chili  powder
1/2 Tsp each of Garam masala, kasuri methi
1/4 Tsp turmeric
1/2 Tsp Ginger garlic paste
1 Tsp salt
2 Tsp oil

For Gravy:

3 Tbs of Oil
1 Medium onion
3 medium tomatoes
10 Cashews
1Tsp ginger & garlic paste
1Tsp Kashmiri red chili powder/ Byadige chilli also does the trick.
1/2 Tsp Garam masala
1/2 Tsp Kasuri methi
Salt to taste


METHOD:

1. Put all the ingredients together in the marinate & mix it nicely.

2. Cut onions & capsicum in cubes just the size of the paneer. Then add them in the marinate & mix well. Let it sit for 1 hr at least.

 If you have home made paneer which sometimes can be crumbly, In that case take paneer cubes & coat them in all purpose flour or corn flour nicely & then dip it in the marinate & keep separate till u grill them or take some of the marinate separately add a tsp of corn flour to the mix so that its thick & coats paneer & then grill it.

3. In an iron tawa over a medium high heat grill or roast the ingredients in the marinate separately so that they are charred & the marinate coats them all around. Keep it a side. You can use ovens for grilling if you have one.

4. For the gravy take 1/2 the oil in a pan & put the onions & fry for a bit then add ginger garlic paste & stir after 3 min add tomatoes & cashews & cook them form 5 min. After it cools grind it in the mixer.

5. In a another pan take the remaining oil in medium heat, add  Kashmiri chilli & stir for 5 sec till the oil is infused with bright red color. Don't burn  it. This step is necessary so you get a nice red gravy. Why use artificial coloring or chemical when u can do in natural way.

6. Then add the grounded masala with a little bit of water stir & add garam masala & salt. If you hv the left over marinade you can add that too. Need not waste them it has all the flavors.

7. When it comes to a boil add the Paneer & tikka veggies & kasuri methi in the end stir & switch off the heat.

The paneer tikka masala is perfect when you have the paneer capsicum & onions nicely coated in the marinate & charred nicely to get smoky flavor. The capsicum & onions have to be crunchy in the gravy & not soft that is why we put it in the end & switch off immediately. Little crumbles of paneer all over the gravy makes  it look rustic. The gravy shouldn't be too smooth. For every bite with the chapatis you have soft paneer & crispy veggies really YUM! This is what makes Paneer tikka masala different from other paneer dishes. This goes best with  naans jeera rice or even plain white rice too.

EGG ROAST

I really like egg recipes because there are so many varieties & every time its tastes different & good.
The special thing about this is the roasted eggs. I invented this recipe just to make some thing different & it quite worked.

RECIPE:...

INGRIDIENTS:
1 Medium sized onion
3 medium sized tomatoes
2-3 Green chilies
7-8 curry leaves
1 Tsp Ginger garlic paste
1/2 Tsp coriander powder
1/2 Tsp cumin
1/2 Tsp Garam masala
1/2 Tsp red chilli powder
salt to taste
1/4 tsp turmeric powder
5 eggs
1/4 cup oil
coriander leaves

 

METHOD:  

 1. Boil the eggs peel & keep it aside.
2. Heat the oil in a pan. Add onions green chilies & curry leaves & sauté them.

 3. Add ginger garlic paste coriander powder, turmeric & sweat them for a bit.

 4 Now add tomatoes, cumin salt & chili powder & cook for 15 min with lid onn. Add 1/4 cup of water then add garam masala & cook for another 5 min.

 5. Take another non stick pan. Put a teaspoon of oil on a medium heat. Then sprinkle very little salt & Kashmiri chilli power for good color. swirl the pan around.

 6. Now cut the boiled eggs & put them yolk side on the pan. Let them fry for 4 min.

 7. Now turn the eggs to another side when its lightly roasted. Roast the other side for 2 min & take it off the heat.

 8. Arrange the eggs in the gravy & cook for 2 min so the egg can absorb some of the gravy.

9.Garnish with coriander leaves. This can be served with chapattis or simple white rice.