TAMATAR ARHAR DAL SHORBA (lENTIL AND TAMATO SOUP) BEST DIABETIC RECIPE

 Tamatar Arhar dal shorba 

this recipe features a medley of flavours that your taste-buds will delightedly dive into! what is 

more, it is also convenient to make as you can make the masala beforehand. Plus, the masala is very 

versatile, and can be added to dals and subzis too. Not to forget the health angle – tomatoes are rich 

in folic acid and vitamin c while toovar dal, though just added in a small quantity to impart thickness 

to the soup, adds to the nutritive value and also makes the soup wholesome and filling! relish it hot with lots of coriander.

Main Ingredients

For The Masala

1 tsp coriander (dhania) seeds
2 whole dry kashmiri red chillies , broken into pieces
3 to 4 peppercorns (kalimirch)
1 tsp masoor dal (split red lentil) (split red lentils)
1/2 tsp chana dal (split bengal gram)
a pinch cumin seeds (jeera)
4 to 6 curry leaves (kadi patta)

Other Ingredients

2 tsp oil
1/2 tsp cumin seeds (jeera)
7 to 8 curry leaves (kadi patta)
4 tomatoes , blanched and puréed
1/4 cup cooked toovar (arhar) dal , whisked
1/2 tsp chilli powder
salt to taste
1 tsp lemon juice
1 tbsp chopped coriander (dhania)

Method 

PREPARATION 

Pre - Cook Toor Dal (Arhar Dal) Lentils and Keep aside 

For the masala

Heat a small non-stick pan, add all the ingredients and dry roast on a medium flame for 3 to 4 minutes. Keep aside.

When cool blend in a mixer to a fine powder. Keep aside.

How to cook 

Heat the oil in a deep non-stick pan and add the cumin seeds and curry leaves 


When the seeds crackle, add the  tomato purée, 1 1/2 cups of water, Pre coked toovar dal, chilli powder, prepared masala and salt; mix well and bring to a boil. add butter or cream (optional) Slit Chillies 






Add chopped Corriander leaves 

Add the lemon juice and mix well.

Serve hot garnished with coriander.

CURD RICE - DADDOJANAM,PERUGUANNAM (TELUGU) THAYIR SADAM (TAMIL) MOSARU -ANNA (KANNADA)THAYIR (MALAYALAM) ,YOGHURT RICE WITH TADKA

CURD RICE - DADDOJANAM,PERUGUANNAM (TELUGU) THAYIR SADAM (TAMIL) MOSARU -ANNA (KANNADA)THAYIR (MALAYALAM) ,YOGHURT RICE WITH TADKA 

Curd rice is close to every south indian’s heart, who would not hesitate to admit that it  Serves as last dish in  south indian a hearty meal, which has a soothing effect, balancing the effect of other spicy dishes!

Main Ingredients

1 1/2 cups cooked rice



2 -3 cups fresh curds (dahi) (sweet curd)

1 table spoon  oil

1 t spoon mustard seeds ( rai / sarson)

2 -3 Kashmiri/Guntur Dry Red Chilli (Whole )

1 table spoon urad dal (De skinned -split black lentils)

1 table spoon Chana Dal

1 tspoon  black pepper cons

4 to 6 curry leaves (kadi patta) fresh

1  green chillie (chopped)

a pinch of asafoetida (hing)

salt to taste

For The Garnish

1 table spoon  chopped coriander (dhania)
1 table spoon  pomogrante seeds (anar Dana)
1 table spoon grated carrot (optional)

Method

Combine the rice and curds  and salt together in a bowl and keep aside.



Heat the oil in a broad non-stick pan and add the mustard seeds.

When the seeds crackle, add the urad dal,Chanadal,black ppper cons, curry leaves and green chillies and sauté on a medium flame for 1 minute, while stirring continuously.Add the asafoetida,



now add this seasoning to  prepared curd-rice mixture, mix well and ( cook on a slow flame for 1 to 2 minutes, this is optional )

while stirring continuously.add little water to make the dish in semi liquid form




Add grated carrot..(optional)


Add the salt, mix well and cook on a slow flame for 1 minute.


Serve hot garnished with coriander.



Store in regfrigerator for few minutes as this will really really enhance the taste .

You may garmish with pomogranate seeds and serve ..

Best served with lemon pickle or with karaa bhoondi.

Best food for travelling

_______________________________________________________________________________

Hii  Friends 

I Hope you have learned another chicken  delight in your favourite kitchen today and now 

I request you to try and make your family,friends happy with this tasty dish. I also request to share the recipe in face book or google plus with near and dear ones so that they too learn this simple and easy recipe.

as I strongly believe in the concept of  "world is one family - Vasideva kutumbakam (in sanskrit language) we all belongs to one family.

Cheers.. 

Have a great Day !!!

Best Regards

Yours 

Chef Mohan 

DAHI WALE - MURG - CHICKEN IN YOGURT SAUCE - SIMPLE AND EASY WAY

DAHI WALE CHICKEN 

is most popular chicken side dish/Assortment across indian Sub continent comprising India,Pakistan and Bangladesh.Very Easy and Simple yet yummicious..Chicken dish..Simple Ingradients and even beginners in cooking also cook easily.

Main Ingredients

Boneless chicken 300 gm

Onion 1 large

Tomatoes 3 medium (finely chopped)

Green chilli  1-2 (sliced vertically)

Garlic powder or -garlic paste 1 tbsp

Plain yogurt(thick) 1 cup

Cinnamon stick 1

Cardamom pods 3-4

Cloves 3-4

Bay leaves 1-2

Whole Black peppercorns 4

Red chili powder 1/2 t spoon

Turmeric powder  1/4 t spoon

Coriander powder  1  t sp00n

Cumin pw 1/4 t spoon

Garam masala 1/4 t spoon

Salt

Oil 2 - 3 table spoon

Preaparation 

Combine curd /Yoghurt /Dahi and Tamato in a blender and make it to fine loose paste and keep aside

 

Method

1. Wash and cut chicken in small equal pieces( 1 -2 inch).


2. Heat oil and add all the whole masalas and let them crackle.Add chopped onions,green chillies and fry till the onions are golden.




3. Add garlic paste and fry for 5-6 minutes.

4. Now add  all the powdered masalas.Mix well and ocasionally add little water ,coo for 2-3 minutes with lid on ,Now add 3/4 cup of Water and cook for 15 minutes on medium flame ,place lid
cook till the the oil ozes out from the mix .


5.Now add Chicken pieces (cook for another 15 minutes) ocasionally stiring the chicken pieces ,see that chicken pieces are done .


6. Reduce the heat for a while to add the yogurt and tamato paste and cover it with lid and ocasionally stir it to avoid over burn or sticking to bottom.





7)Now add Salt,garam masala ,chopped coriander leaves cook for another 15 minutes in low flame



Best served with Indian flat bread (Roti/Chapathi/Naan/Rumali roti/Biryanies or simply with steamed white rice :-)

Note :

Those who like spicy flavour may add green chilli paste instead of green chillies.

_______________________________________________________________

Hii  Friends 

I Hope you have learned another chicken  delight in your favourite kitchen today and now 

I request you to try and make your family,friends happy with this tasty dish. I also request to share the recipe in face book or google plus with near and dear ones so that they too learn this simple and easy recipe.

as I strongly believe in the concept of  "world is one family - Vasideva kutumbakam (in sanskrit language)

Cheers.. 

Have a great Day !!!

Best Regards

Yours 

Chef Mohan 

RICE CRACKERS/ PAPPU CHAKKALU -TEA TIME SNACK

Rice crackers/Pappu Chekkalu /Tea time snacks Recipe

Cuisine: Andhra/Tealngana /South indian 

This recipe is very simple and very easy recipe (hardly 3 steps) just mix it and fry it ..:-) and enjoy it at Tea time or TV Time .with .Minimum ingradients I bet you will make all your family happy,remember 

The Best way to reach the Heart is through Stamoch..

Main Ingredients:

1 cup rice flour

1 cup water

3/4 tsp red chilli pwd or green chilli paste

1/4 tsp asafoetida/inguva/hing

salt to taste

1 tsp cumin seeds

1 1/2 tbsps channa dal (soak in water for an hour and drain)

1 tsp ghee or butter (optional)

roughly torn few curry leaves (optional)

oil for deep frying

Preparation

1) Take a bowl or plate and combine Rice flour salt,redchilli powder and Asafoetida  and curry leavesand mix well ,keep aside 

Method 

1 Bring a cup of water to boil. Add salt, red chilli pwd, asafoetida and rice flour  combine mix. stir slightly ,Place lid and turn of heat. Leave aside to cool.



2 Once cool, add cumin seeds, channa dal and butter to the rice flour mixture and combine well. Test the dough for salt before deep-frying.



3 Heat a wide heavy bottomed vessel with enough oil for deep frying. 

4)Take a small lemon sized ball of the dough, place on an oiled plastic sheet or banana leaf and using your fingers shape into a 2″ circle. you can use roti belan /roller Use a fork or knife to make small dents all over the Rice Crackers/chekkalu so that they don’t puff up when deep frying.





4 Once the oil is hot, slowly peel the shaped chekkalu off the plastic sheet and slide into the hot oil. Based on the size of vessel and amount of oil, you can deep fry a batch of 5-8 /Rice Crackers chekkalu. Don’t crowd the vessel with too many Rice Crackers/chekkalu. Reduce flame to medium and deep fry the chekkalu to a golden colour. Remember the frying has to be done on medium flame to achieve that golden color and crispness.





5 When the chekkalu turn a golden color use a slotted ladle to remove onto an absorbent paper and cool. Repeat the same process till the rest of the dough is done. Cool completely before storing in an air tight metallic container.

Note :

you may add green chilli finely chopped or mint leaves finely chopped for extra effects :-)

________________________________________________________________

Hii  Friends 

I Hope you have learned another veggie delight in your kitchen today,I request you to try and make your family,friends happy with this tasty dish. I also request to share the recipe in face book or google plus with near and dear ones so that they too learn this simple and easy recipe.

as I strongly believe in "world is one family - Vasideva kutumbakam (in sanskrit language)

Cheers 

Have a great Day !!!

Best Regards

Yours 

Chef Mohan 

BABY POTATOES 65 - DRY FRY - RESTURANT STYLE - SIMPLE AND EASY WAY

Baby Potatoes Dry Recipe

This easy and simple dish makes every one happy inclding those whoo cook :-) such a simple dish with all home available ingradients.goes well with steamed white rice,chapathi,phulka or just as munching snack.

Main Ingredients

500gm boiled n peeled baby potatoes
1 cup curd

1 tablespoon ginger and garlic paste

1 large onion paste

1/2 teaspoon cumin seeds

Salt to taste

1 teaspoon red chilly powder

1 tablespoon coriander powder

1/4 teaspoon cumin powder

1/2 teaspoon garam masala powder 

1 table spoon chat masala

1/2 t spoon FDI permitted  Food colour (optional)

4 tablespoon cooking oil

2-3 t spoons(small spoons) Lime Juice 

Fresh coriander leaves for garnish

1 t spoons mustard seeds (rai)

Preparatoty 

Boil the Baby potatoes (approximately 2 whistles in pressure cooker) and peel the skin and set aside 

Method

Step- 1 Marinate baby potatoes with ginger and garlic paste, curd, salt, red chilly powder, coriander powder, garam masala powder, keep aside for half an hour












Deep fry the marinated baby potatoes (use spoon to add the baby potatoes to hot oil ,or else the oil becomes dark or clumsy)

Drain the fried potatoes and keep aside 

Step-2 heat oil in wok, splutter zeera in heated oil, 

Add spices to the oil and curry leaves (keep the flame low ,or else curry will be discolured/darkened) 


Add ginger garlic paste 






Add onion paste n keep stirring till oil get float over onion paste (onion paste should be coarse ) here you may add federal government  permitted food colour (Deep Red) purely optional

Add little butter (optional you may add thick  curd/yoghurt  instead

Step-3 add marinated and  fried baby potatoes and  cook on medium flame for 5- 10 mins,Put off the flame when the curry becomes dry 

Fry till the curry becomes dry 





Add lime juice on top of the curry .

Sprinkle chat masala before serving ,

Garnish with coriander leaves and serve hot with steamed white rice or as party time snack..

Note 

If you like add food clour while frying the baby potatoes

Please add lime juice after switching off the flame,other wise lime juice makes the dish slightly bitter.

Goes well with steamed rice with ghee or with Flat Indian bread (Chapathi/Roti) 

Tip of the Day 

Apply coconut oil to your hands while chopping green chilly to avoid burnind sensation 

________________________________________________________________

Hi Friends 

Hope you enjoyed learning another simple and Easy dish in very easy way in your kitchen,

Now i request you all  to share this recipe with as many your near and dear so that others too can also learn and .

This whole world is one family (vasudeva kutmbhakam in Sanskrit language ) let us share knowledge with whole world.

God bless you all 

Best Regards
Yours 

Chef Mohan 

RECIPES WITH MATAR (GREAN PEAS) -VEGETARIAN DISHES- RESTURANT STYLE

Mushroom Mutter curry (mushroom & green peas curry)

Traditionally one of my favourite North Indian dishes. This recipe still needs a bit of perfecting but it's a great, quick, easy meal.

MAIN INGRADIENTS 

Onion - one big size (finely chopped)

garlic cloves - 10 de skinned (cut into small pieces)

Whole Garam masala (Indian spices) - clove,cinaman,cardamum (green) 

Ginger paste - 1 table spoon

tamatoes - 4-5 medium (ripe)about 400 grams 

corainder powder - 2-3 t spoons 

cumin powder      - 1 t spoon

red chilli powder  1 t spoon ( or as per your taste)

turmeric powder  1/2 t spoon 

salt                     1 1/2 t spoon or as per your taste 

chopped mint leaves and dhania leaves 1 table spoon 

oil  2-3 table spoons 

Method 

Shallow fry the mashrooms and keep them aside ..

Heat the oil in a frying pan and fry the garlic on low heat.

Add the onions and fry till soft.

Add ginger paste when onions turned to brown colour(translucent) donot add more ginger as this will make the dish bitter.

 

Add the tomatoes,let them cook for about 10 minutes on medium flame 

Add the spices and spice powders such as red chilli powder,turmeric,corriander powder,cumin powder ,salt and allow to fry for a min, stirring frequently.

Add chopped mint leaves and coariander leaves(cilantro laeves)

Now the oil ozes out from the curry... 

 Add peas, mushrooms and check the seasoning and add salt if required . Add a little water also.

Cook until the mushrooms begin to give off their juices, stirring occasionally. 

Garnish with chopped coriander and serve with chapati or naan.

ALOO MATAR 

ALOO MATTER

This is a popular north Indian dish. Potatoes and peas with spicy gravy makes a great main dish.

Recipe will serve 3 to 4.

Main Ingredients:

3 medium boiled potatoes

3/4 cup frozen green peas

2 tablespoons oil

1 teaspoon cumin seeds (jeera)

1/8 teaspoon asafetida (hing)

1 teaspoon ginger paste

1 minced green chili

2 tablespoons coriander (dhania)

1 teaspoon fennel seed powder

1/4 teaspoon turmeric

1 teaspoon paprika (dagi mirch)

1 teaspoon salt adjust to taste

1 teaspoon mango powder amchoor

1/2 teaspoon garam masala

2 medium tomatoes sliced

About 2 tablespoons chopped cilantro (hara dhania)

Method

Peal the potatoes cut them in byte size pieces.

CUT INTO CUBES

In a small bowl mix ginger, green chili, coriander, fennel seed, turmeric, and paprika with ¼ cup of water.

Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.

Add onion and ginger garlic paste 

Add the cumin seeds, and asafetida, after cumin seeds crack add the spice mix cook until spices start leaving the oil this should take about one minute.

Next add green peas and half a cup of water and let it cook until they are tender

.

Add potatoes and salt mix it well, while mixing mash few pieces of potatoes that will give thickness to gravy.

Add about 1-1/4 cups of water after it comes to boil lower the heat to medium and let it cook for about five minutes.

Add mango powder, garam masala, chopped cilantro, and slice of tomatoes mix it gently after gravy comes to boil turn off the heat and cover the pot. Tomatoes will cook with the steam.

Aloo matter is ready to serve.

Aloo matter can be served with any bread or rice.

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Hiii 

Hope you have laerned some more delicious dishes from my blog..I request you to suggest and share this blog with your near and dear so that others too benefit..if you have queries feel free to message me 

Regards 

Yours Chef Mohan