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Monday, December 20, 2010

Dal Fry

Dal Fry and Jeera rice are my family favorite meal. Whenever all my family members get to gather, all of them want dal fry. It is quick to make so we can spend more time playing cards, board games, gossips, laughs, and talks :))) Its best for cold winters as it can be cooked to be very spicy. I guess in every home they have their own dal fry recipe and I am sharing mine here.


  • 1/2 cup Toor Dal
  • 1/4 cup Chana Dal
  • 1/8 cup Yellow Moong Dal
  • Lemon Jiuce
  • Pinch Of Hing
  • Salt to taste
  • Scallion, chopped

-- For Dal Fry Masala

  • 1 Big Onion, chopped
  • 2 Medium Tomato, chopped
  • 1 tsp Ginger Paste
  • 1 tsp Garlic Paste
  • 1-2 Green Chilli, chopped
  • 1 tsp Red Chilli Powder
  • 1 tsp Garam Masala
  • 1 tbsp Dhania-Jeera Powder
  • 1/4 tsp Turmeric
  • 6-7 Curry Leaves
  • 3-4 tbsp Olive Oil
  • 1 tbsp Ghee
  • 1/4 tsp Mustard Seeds
  • 1/4 tsp Cumin Seeds
  • 1/8 tsp Fenugreek Seeds, cracked


1. Soak all the dals together for 5-6 hour. Pressure cook it until they become soft.

2. Heat oil in sauce pan, add cumin seeds and mustard seeds. Allow them to crackle, then add cracked fenugreek seeds, curry leaves.

3. Add onion, ginger paste, garlic paste, green chilli, and little salt. Cook them on medium heat until they become soft.

4. Add tomatoes, red chilli powder, garam masala, turmeric powder, dhania-jeera powder, and 1 tbsp water.

5. Mix well, cover pan with lid, and cook this masala on medium-low heat for 4-5 minutes or until onion and tomatoes are cooked.

6. When you see oil and ghee start to get separated on the surface, add cooked dal, and stir it lightly. Also add 1 cup of water and mix them well.

6. Adjust salt and add lemon juice. Bring it to boil, and cook for another 5 minutes on medium heat.

7. Garnish with chopped scallions and serve piping hot.


Tips :-

1. Drizzle few drops of mango pickle oil while serving dal in bowl.

2. You can freeze this masala for 6-7 days in freezer.

3. Use 3-4 tbsp Dal Fry masala in pulav, or subjis.


Dear friend Jayanthy sharing this award with me, thanks you so much Jayanthy :)).

I want to share this award with all of you :)) Happy Holidays friends :))

Also Check out my upcoming posts..

Carrot Halwa Bar With Chocolate Ganache

Hot and Sour Asian Style Linguine


Tuesday, December 7, 2010

Red Cabbage Pulav (My Tribute to "Avatar" Colors)

While watching Avatar, I loved the special effects, futuristic gadgets, messages like save trees, save earth, mesmerizing Pandora, the unbelievable Hallelujah mountains, and above all I was enthralled by the colors of nature spread throughout the movie; but in my opinion, purple-ish blue (Avatar blue) gave the film its identity.

While cooking, I don't like to use food colors as nature itself has many different colors that would make your dish look beautiful. I wanted my rice to have this Avatar-blue color without the use food coloring, and I think red cabbage actually made it even more eye-catching than the food color.

This recipe is very simple but I and my guests, who tried this, agreed that use of pickled turnips gave it an extra kick in taste and added another totally different dimension for the eyes. Here goes my tribute to "AVATAR" colors.


  • 1 cup Red Cabbage, Grated
  • 2 cups Red Cabbage Water
  • 1 cup Basmati Rice
  • 3 Garlic Cloves, minced
  • 1/4 tsp Ginger, grated
  • 3-4 Green Chilli, chopped
  • 14 tsp Red Chilli Powder
  • 1/2 tsp Cumin Seeds
  • 1 Bay Leaf
  • 2 Cloves + 2 Extra
  • 2 Green Cardamom + 1 Extra
  • 1 Cinnamon + 1 Extra
  • 1 cup Mix Vegetables, (Corn, Carrot, Peas, Lima Beans)
  • 2-3 tbsp Pickled Turnips, chopped
  • 1 tbsp Olive Oil
  • Pinch of Turmeric Powder
  • Salt and Pepper to taste


1. Grate red cabbage, and squeeze all water from cabbage. Keep grated cabbage and squeezed water aside.

2. In microwave safe bowl, boil vegetables with some water, little salt, black pepper, 2 cloves, 1 cinnamon. Drain well.

3. Heat oil in pan, add Cumin seeds, cloves, bay leaf, cardamom. Saute ginger, garlic, chilli, grated cabbage for 30 seconds.

4. Add rice, turmeric, dhania-jeera powder, red chilli powder. Mix well and saute for 30 seconds.

5. Add red cabbage water, and bring it to boil, turn down the heat on medium low, cover with lid, and cook until rice is done.

6. Fluff up the rice with fork and add vegetables and chopped pickled turnips. Cover pan with lid while it is hot for minute, so vegetables can mix up with hot rice.

7. Serve hot with red radish raita.


Tip: Use star Anise or extra cinnamon or make this pulav little spicy to lessen the cabbage smell which might bother some people.

Friday, December 3, 2010

Masala Roti In Yogurt Sauce (Vaghareli Rotli)

This is South-Gujarat's one of the most common breakfast item. It is very simple to make since its left-over rotis with masala and thick yogurt. It is known as "Vaghareli Rotli" in Gujarati. This can be eat as a light lunch as well.


  • 5-6 Rotis, Cooked and then torn to pieces
  • 2 tbsp Oil
  • 1 tbsp Ginger-Chilli paste
  • 1/4 tsp Mustard Seeds
  • 1/2 tsp Cumin Seeds
  • 5-6 Curry Leaves
  • 1 cup Water
  • 1/2 cup Thick Yogurt
  • Pinch of Hing
  • Pinch of Turmeric
  • Cilantro, chopped
  • Salt to taste


1. Heat oil in deep vessel with mustard and cumin seeds, until they crackle.

2. Add hing(Asafoetida), ginger-chili paste, turmeric, and curry leaves. Saute for minute.

3. Add water, salt and bring it to boil, then add rotis in it. Turn down the heat, Cover vessel with lid and cook rotis until all the water is aavaporated. Stir occasionally.

4. Add yogurt and stir. Cook for another 2-3 minutes.

5. Add cilantro and serve with hot tea.