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The Indian Tadka. Cooking is perceived as a time consuming and woeful chore especially Indian food.While this is true for traditional recipes involving multiple steps and a long list of ingredients, everyday cooking can be a breeze too.
Cooking is perceived as a time consuming and woeful chore especially Indian food.While this is true for traditional recipes involving multiple steps and a long list of ingredients, everyday cooking can be a breeze too. Here are few recipes to make a full Indian meal in less than 45 minutes.
Baby Brinjals Stir fried
Ingredients
Green Brinjals 250 grams, cut into 4-6 wedges
(or purple, choose tender ones)
Onion 1 small, sliced fine
Green Chilli 1, slit lengthwise
Turmeric Powder 1/4 tsp
Salt to taste
Ginger 1/2 inch piece, grated
Nigella seeds / Kalonji 1 tsp
Vegetable Oil 1 tbsp
Fresh Coriander Leaves 1 small bunch
Method
In a nonstick pan, heat the oil on medium heat and splutter the nigella seeds. Add the sliced onion, green chilli and sauté till the onion is turning translucent.
Add the grated ginger and sauté for a few seconds. Add the sliced brinjals, turmeric powder and the salt and sauté for 2 minutes.
Cover the pan and cook on low heat for about 3 minutes. The vegetable should cook in its own steam, if the pan gets dry, sprinkle water to moisten. Do not pour water, else the brinjals will turn to mush.
Check for doneness and cover and cook till the brinjal is just cooked and still firm. Sprinkle the fresh coriander and mix gently. Take off the heat and serve hot with rice or rotis.
Carrot Pachadi
(Time Taken - 10 Minutes, Serves 4)
With summer approaching, this is a great way to add variety to yogurt. This is a no cook dish.
Ingredients
Carrot (grated) 2 cups
Yogurt 2/3 cup
Fresh Coconut 2 tbsp
Green Chilli (medium ) 1
Cumin Seeds 1/2 tsp
Salt to taste
For the tempering
Oil 1 tbsp
Mustard Seeds 1 tsp
Dry Red Chilli (broken in two pieces) 1
Curry Leaves a few
Urad Dal 1 tsp
Channa Dal 1 tsp
Method
Grind together the fresh coconut, green chilli, cumin seeds and ginger with 2 tablespoons of yogurt to a fine paste.
Whisk the remaining yogurt to remove lumps. Add the grated carrots and the ground masala to the yogurt, add salt to taste and set aside.
Heat the oil in a pan, add the channa and urad dal and saute till they are cumin seeds and wait for them to splutter, then add the dried red chillies and curry leaves. Add this to the cooked lentils.
Moong Dal Tadka
(Time Taken - 20 Minutes, Serves – 4)
Moong dal cooks very quickly even without a pressure cooker and does not need to be presoaked. This makes it an excellent choice for express cooking!
Ingredients
Moong Dal 2/3 cup
(the husked and split variety)
Onion 1 small, sliced
Green Chillies 2, slit
(adjust according to tolerance)
Tomato 1 medium, chopped
Asafetida 1 pinch
Turmeric 1 pinch
Garlic (optional) 2 pods, crushed
Salt to taste
For the tempering
Oil 1 tbsp
Cumin Seeds 1 tsp
Dry Red Chilli 1, broken in two pieces
Curry Leaves a few
Method
In a pressure cooker, add the washed lentils, onion, tomato, green chilli, turmeric, asafetida and garlic and 1 cup water and cook for 2-3 whistles. Turn off the heat and wait for the pressure to release.
Open the cooker and with the back of a round spoon mash the cooked lentils well. Add the salt.
Heat the oil in a pan, add the cumin seeds and wait for them to splutter, then add the dried red chillies and curry leaves. Add this to the cooked lentils.
Serve hot with rice or rotis.
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