Kale - Mango Dhal

Really I too was confused to name this blend of dhal & I never made this combo in any dishes. Yetho thonichu, I started making it. I shared it with my friend Nithya and she liked it to my surprise.              

No doubt, I'll also like whatever I make. This time when I went to india I got freshly made Red Chilli Powder & Corriander Powder. There is a drastic difference in taste, smell & color with this homemade powder. We have many plants back in India for curry leaves. So we made powder out of it by drying it and I am using it directly in all the curries. Voooooow very tasty & healthy. My DD is also consuming curry leaves happily.                    

Methi powder I just grind it in Mixie and have it ready all the times.               

                       

Ingredients:              

Moong Dhal -------------> 1.5 cups                   

Kale ---------------------> 1 bunch, chopped

Raw Mango -------------> Chopped into big chunks

Zucchini -----------------> 1, cubed

Onion --------------------> 1 cup Chopped fine

Tomato ------------------> 1 cup chopped fine

Green Chillies -----------> 2

Methi Powder -----------> 1 tsp

Chilli powder ------------> 2 tsp

Turmeric ----------------> 1 tsp

Tamarind Water --------> 1 cup

Salt ----------------------> A2Y taste

Seasoning                  

Mustard seeds -----------> 1 tsp

Jeera ---------------------> 1 tsp

                       

Procedure                  

v  In a wide sauce pan, pre wash moon dhal and cook it.                       

v  When it is half cooked, add Kale, Mango & Zuchinni, Salt; close with the lid               

v  In another saute pan, do the seasoning with 5 tsp oil; add methi powder, curry leaves powder, Turmeric Powder            

v  Add Onions, Tomatoes, Green Chilies, Chilli Powder until the onions are translucent.                        

v  Meantime, make sure dhaal mixture& the vegetables are cooked                 

v  Now add the onion mixture over the Dhal.                 

v  Pour the Tamraind water also.            

v  Bring it to boil then leave it in medium; close with the lid.                 

v  Garnish with Cilantro               

It goes well will any spicy curry like, Cauliflower curry or Potato kara curry                 

                       

Ideas:            

ü  I use both Moong Dhal & Red Lentils together or mostly Red lentils alone for making dhaal. I like the taste & smell of this lentil.                  

Palak Paneer

I am catching up again with my cooking marathon after my India visit. Last weekend I made 6 dishes for us and 2 for DD. I have to share this, my DH is now home and taking a break b4 starting on a new project. He is taking care of DD & Dishwasher loading J. When I go home I don't have much work apart from feeding her & packing lunch. I feel soooooo relaxed now. Piravi palanai adaintha mathiri irukku, athai naan konjam maathi, Kalyana panna palanai adiatha mathiru irukku yenakku.. avlo santhoshama irukku...             

Here I go with my list of dishes I made this weekend  

Sweet Potato Vatha Kuzhambhu                     

Mango, Kale & Zucchini Dhal               

Purple Cabbage Curry              

Cauliflower Poriyal                   

Tomato Subzi              

Palak Paneer                

DD's Veggie curry                   

DD's Poori Kizhangu                

                       

So this whole week I din't cook, happily I enjoyed watching my missed out serialsJ.                       

I'll share the Palak Paneer Recipe                    

                       

Ingredients:                

Paneer -------------------> 500 gms, diced into small cubes

Onion ---------------------> 1 cup Chopped fine

Tomato -------------------> 1 cup chopped fine

Chilli powder -------------> 2 tsp

Corriander Powder ------> 3 tsp

Turmeric -----------------> 1 tsp

Salt -----------------------> A2Y taste                       

                       

To Grind                      

Spinach * ----------------> 1 box, I used Earth bound Organic from Costco

Green Chillies ------------> 2

Ginger --------------------> ½ inch

Garlic- --------------------> 4 cloves

* Wash & Cook the Spinach in a pan with Garlic & Salt            

Seasoning                   

Mustard seeds -----------> 1 tsp

Jeera ---------------------> 2 tsp

Procedure                   

v  Shallow fry the Paneer cubes until lightly browned stirring occasionally, add them to the Water with Salt, Chilli Powder. Marinate them for at least 1/2 hour but it is optional            

v  In a Sauce Pan, do the seasoning with 5 tsp oil                      

v  Add Ginger Garlic Paste, Onions, Tomato, Green Chillies and fry until the oil comes out.

v  Make a fine paste with the items in "To Grind" Section. Add water if needed             

v  In a pan do the seasoning; add Onions, Tomatoes and fry for few minutes               

v  Add Chilli powder, Corriander Powder              

v  Add the Spinach paste and water necessary.             

v  Once it starts boiling then add fried cheese cubes                 

v  Close it with the lid; leave it in medium                      

v  Ready to serve with Chappati.