Pahadi Mutton

Today sharing delicious pahadi mutton recipe from a restaurant chef. Pahadi mutton is very easy to make yet taste is scrumptious.

You may like two more mutton recipes from this blog.

1. Rara mutton

2. Railway mutton curry

As I mentioned above recipe is very simple and easy to follow. Please watch the YouTube video recipe to know all the process of chef Jeevan.

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To watch video recipe of this lipsmackingly delicious pahadi mutton curry and some glimpses of the beautiful hills and lakes of Uttarakhand click on the link below 👇

Recipe

Mutton – 1 kg

Onion – 1 kg, peeled and sliced

Ginger – 2 inch piece, julienne

Garlic – 1 whole bulb, finely chopped

Green chilli – 4, chopped

Black cardamom – 2

Cumin – 1 teaspoon

Bay leaf – 2

Black pepper – 1 teaspoon

Cloves – 1/2 teaspoon

Oil – 1/2 cup

Salt to taste

Tomato – 4 large, ground

Coriander powder – 1&1/2 tablespoon

Turmeric powder – 1/2 teaspoon

Garam masala powder – 1 teaspoon

Kashmiri red chilli powder – 1&1/2 tablespoon

Red chilli powder – 1 tablespoon

Kitchen king masala – 1 tablespoon

Water – 2-3 cup

Cilantro or coriander leaves – 1/2 cup, chopped

Method

1. Clean, wash and drain the mutton pieces.

2. Heat oil in a pan or wok. Add cumin seeds,,whole black cardamom, cloves and black pepper. You can use 1/2 teaspoon black pepper instead of 1 teaspoon if you want. Use according to your taste.

3. Add chopped garlic and fry for a minute. Now add sliced onion, chopped green chilli and ginger julienne. Fry till onion becomes translucent.

4. Add Kashmiri red chilli powder and tomato paste saute for a minute. Add red chilli powder, turmeric powder, garam masala powder, kitchen king masala and coriander powder. Kitchen king masala is optional. You can skip or you can also use mutton masala, chicken masala etc. Saute till oil leaves the sides.

5. Add mutton and salt. Saute till everything dried up and oil separates. Add 2 cup water, mix and cover. Cook on simmer for 4 minutes.

6. Transfer the mutton to a pressure cooker with 1 cup water and chopped cilantro or coriander leaves. Pressure cook on simmer for 4-5 whistle.

7. Let the pressure settle down on its own. Garnish with cilantro or coriander leaves, ginger julienne and onion rings. Serve with steamed rice, jeera rice, pulao, roti, tandoori roti, naan, paratha or any bread.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

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Shahi Kathal Or Jackfruit Korma/Mughlai Kathal korma

Shahi kathal or jackfruit korma. A lipsmackingly delicious and aromatic Mughlai style jackfruit curry with rich creamy gravy. A delectable shahi korma recipe for vegetarian people.

I have served this delicious kathal korma with jeera rice, roti, salad, raita and Mango chutney.

Here are some more korma and Mughlai recipes from this blog. Try these recipes to enjoy the scrumptious taste.

1. Shahi lotus stem korma

2. Okra or bhindi korma

3. Soya nugget korma

4. Savoury rasgulla korma

5. Egg korma

6. Chicken rezala

7. Chicken chaap

To make the gravy rich creamy and thick I have used cashew nuts, almond, poppy seeds and coconut. These ingredients also made the curry super tasty. Sauteed and ground onion garlic tomato and whole spices will make your curry smooth and perfectly creamy. Aromatic whole and powder spices and Kewra water made the curry extremely flavorful.

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Recipe video of this delicious korma. Please subscribe the channel to get more recipes.

Recipe

Jackfruit or kathal – 3 cup, peeled and cubed

Onion – 1, chopped

Garlic – 3 cloves

Ginger – 1 inch piece, peeled and chopped

Green chilli – 2, chopped

Tomato – 2 medium, chopped

Green cardamom – 3

Cloves – 3

Cinnamon – 1 inch piece

Bay leaf – 1

Cashew nuts – 2 tablespoon

Almond – 2 tablespoon

Poppy seeds or khas khas – 2 teaspoon

Fresh coconut – 1/4 cup, grated

Salt to taste

Curd or yogurt – 3 tablespoon

Nutmeg or jaiphal powder – 1/8 teaspoon

Mace or javitri powder – 1/8 teaspoon

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Kashmiri red chilli powder – 2 teaspoon

Turmeric powder – 1/2 teaspoon

Oil – 3 – 4 tablespoon

Ghee or clarified butter – 2 tablespoon

Water – 2 cup

Sugar – 1/2 teaspoon

Cardamom powder – 1/4 teaspoon

Kewra water – 1 teaspoon

Method

1. Rinse the jackfruit cubes well and drain the water completely. Fry the jackfruit pieces in oil and keep aside.

2. In the same oil add bay leaf, green cardamom, cloves and cinnamon. Add chopped onion, garlic, ginger and green chilli. Fry till onion becomes light brown. Add chopped tomato. Saute till tomato becomes mushy.

3. Transfer the mixture in a grinder jar and let it cool down. Discard the bay leaf, add 4 tablespoon water and grind into a smooth paste.

4. Soak the almond in hot water and peel when cool. Grind cashew nuts and poppy seeds into a fine powder. Add peeled almond and grated coconut and grind again.

5. Add curd, nutmeg powder,,mace powder, 3 tablespoon water and blend to make smooth paste.

6. Mix ghee or clarified butter with oil and heat. Add ground onion garlic tomato mixture, cumin powder, coriander powder, Kashmiri red chilli powder and turmeric powder. Saute for 1-2 minutes. Or till oil leaves the sides. Keep the flame low medium.

7. Now add ground cashew nuts, almond and poppy seeds mixture and saute till oil separates.

8. Add fried jackfruit pieces, salt and mix. Saute for 2 minutes more. Stir to avoid sticking to the bottom.

9. Add water and mix. Cover and let it cook till Jackfruit pieces becomes tender and you get your desired consistency. If you need more gravy add little more water. But don’t make runny. Gravy should be thick and creamy.

10. Add sugar and cook for a minute. Taste and adjust salt if required. Add 1/4 teaspoon Cardamom powder and 1 teaspoon Kewra water. Mix and remove from heat.

11. Give a standing time. Let it covered for 5-6 minutes before serving. Garnish with cilantro or coriander leaves and serve with naan, butter naan, roti, rumali roti, paratha, jeera rice, steamed rice or pulao.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

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Lemon Potato With Sesame Seeds

Lemon potato with sesame seeds. This tangy spicy lemon flavoured dry potato curry can be served as a side dish or also as a snack. Very simple ingredients and easy to cook but taste is scrumptious. Serve as teatime snack with toothpick.

Do you know that potatoes are highly nutritious vegetable. 

Potatoes are a versatile root vegetable and a staple food in many households. Potatoes are rich in vitamins, minerals and antioxidants, which make them very healthy. Studies have linked potatoes and their nutrients to a variety of impressive health benefits, including improved blood sugar control, reduced heart disease risk and higher immunity. They may also improve digestive health and combat signs of aging. Potatoes are also quite filling, which means they may help you lose weight by curbing hunger pains and cravings. All in all, potatoes are a great addition to your diet in moderation. They are also naturally gluten-free, which means they can be enjoyed by almost everyone. To read more about health benefits of  Potato click here.

You may like some more potato recipes from this blog. 

1.  Baked potato wedges with rosemary infused olive oil

2.  Spicy potato with tamarind

3. Coriander or cilantro red potato

4. Potato with green peas

5. Swiss potato pancakes

6. Dahi aloo or potatoes in yogurt gravy

7. Grilled potatoes

8. Batata bhaji or Maharashtrian dry potato

9. Aloo chutney pulao

10. Peanut potatoes

11. Potato pie

12. Potato with nigella poppy seeds and tomato

13. Savoury potato cake

14. Potato stuffed egg enchilada

15. Potato and barnyard millet cutlets

16. Stuffed potato

17. Aloo chop or potato fritters

18. Radhaballavi with dum aloo

19. Masala aloo or spicy potato

20. No onion garlic spicy potato curry

21  Shahi dum aloo

22. Bati chochchori

23. Aloo chaat

24. Aloo ke gutke

25. Panch phoran tarkari

26. Kashmiri dum aloo

27. Ghugni and aloo kabli or chaat

28. Aloo kofta curry

29. Aloo paneer

30. Luchi dum aloo

Recipe is very simple and easy. If you want to make it gluten free skip hing or asafoetida. I used hing as tempering or tadka with cumin seeds and dry red chilli. Use only cumin seeds and dry red chilli if you want.  Lemon juice, lemon zest and little curd or yogurt made this dish perfectly tangy and tasty. This lemon potato is in one word chatpata or lipsmackingly delicious and absolutely flavorful because of cumin powder, mint and cilantro or coriander leaves. These potatoes can be also served as snacks. Serve with toothpick with tea or coffee. Or simply enjoy your munching time.

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Recipe

Potato- 14 small, boiled 

Sesame seeds – 1&1/2 tablespoon

Cumin seeds – 1/2 teaspoon 

Hing or asafoetida – 1/4 teaspoon 

Dry red chilli – 1

Ginger – 1/2 inch piece, grated 

Green chilli – 2, finely chopped 

Oil – 2 tablespoon 

Salt to taste 

Curd or yogurt – 2 tablespoon 

Cumin powder – 1 teaspoon 

Coriander powder – 1 teaspoon 

Kashmiri red chilli powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon 

Cilantro or coriander leaves – 2 tablespoon, chopped 

Mint leaves – 7-8 chopped, optional 

Slit green chili – 1-2, optional 

Water – 2  tablespoon 

Lemon juice – 2-3 teaspoon 

Lemon zest – 1/4 teaspoon

Bhaja moshla or dry roasted spice powder – 1/2 teaspoon 

Method

1. Dry roast the sesame seeds till light brown. Transfer the seeds on a plate. 

2. Peel and cut the boiled potatoes into half. If you have too small potatoes then use whole potatoes. Just prick the potatoes with a fork. Or you can also use cubed large size boiled potatoes. 

3. In a bowl mix thick curd or yogurt with cumin powder, coriander powder, turmeric powder and Kashmiri red chilli powder. Whisk everything well and keep aside. 

4. Heat oil in a pan. Add cumin seeds, hing or asafoetida and dry red chilli.  When cumin seeds starts to splutter add grated ginger and chopped green chilli. Fry till ginger starts to change it’s colour. 

5. Add potatoes and salt. Saute till potatoes becomes light golden brown. Keep stirring to avoid sticking to the bottom. 

6. Reduce the heat and add spices mixed curd or yogurt, water, chopped cilantro or coriander leaves, mint leaves and dry roasted sesame seeds. Reserve some sesame seeds for garnishing.

7. Also add 1-2 slit green chilli if using.  Saute till everything about to dried up. Keep stirring and cook on simmer to avoid curdling the yogurt.

8. Add lemon juice and lemon zest. Mix well.  When potatoes dried up completely add roasted spice powder. Get the Recipe of roasted spice powder here.

9. Mix well and remove from heat. Taste and adjust salt if required.  Your spicy chatpata delicious lemon sesame potatoes are ready to serve.

10. Garnish with cilantro or coriander leaves, mint leaves and dry roasted sesame seeds.  Serve with any bread, puri, paratha or dal chawal. Or you can serve this as a snack. To serve as teatime snack or starter serve with some toothpick

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

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Red cabbage chickpea curry

Red cabbage chickpea curry. If you bored of regular chhole masala or chickpea curry try this delectable chickpea curry with red cabbage or purple cabbage and raw turmeric. Taste and flavour is completely different from our regular chhole. This spicy tasty curry can be served with any bread or rice dishes. You can make this curry dry or with gravy both. Choice is your.

I have used red cabbage in this curry. Red cabbage also called purple cabbage because of it’s dark purple colour.

Purple cabbage is a nutrient-rich vegetable linked to a variety of health benefits. These include reduced inflammation, a healthier heart, stronger bones, improved gut function, and perhaps even a lower risk of certain cancers. This vegetable is also incredibly versatile and one of the most cost-efficient ways to add beneficial antioxidants to your diet. Healthline

Earlier shared two more red cabbage recipes here. Red cabbage and spinach salad with peanut butter and pumpkin seeds and Noodles with red cabbage.

I have also use pumpkin seeds with almond in this curry to make the curry creamy and tasty.

Pumpkin seeds may be small, but they’re packed full of valuable nutrients.Eating only a small amount of them can provide you with a substantial quantity of healthy fats, magnesium and zinc.Because of this, pumpkin seeds have been associated with several health benefits.These include improved heart health, prostate health and protection against certain cancers. To read more about health benefits of Pumpkin seeds click here.

You can also make this chickpea curry without red or purple cabbage. Taste and flavour will be great but taste and colour will be differ from with red cabbage. I also sometimes make it without red cabbage with same recipe. Here is a picture for you. You can see the difference in colour.

Red or purple cabbage gives a beautiful colour to the curry. Here are some different types of chickpea recipes from this blog.

1. Chickpea chaat with raw mango

2. Green chickpea curry

3. Black chickpea curry

4. Tomato coconut chickpea curry

5. Chickpea potato dry curry

6. Pea chickpea low calorie salad

7. Oats black chickpea Kabab

This curry is rich creamy flavorful and delicious. You have to grind two different types of spices for this curry. First almond, pumpkin seeds, fresh grated coconut, mint leaves and peeled and chopped raw mango with 1/4 cup water. Paste should be smooth. And second make a paste of ginger, garlic, tomato, chopped raw turmeric and soaked dry red chilli with it’s water. Make a smooth paste. Ground nuts, seeds, coconut and spices will make your curry rich creamy and delicious. If you don’t have raw turmeric, use 1/2 teaspoon turmeric powder.

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Recipe video of this red cabbage chickpea curry

Recipe

Chickpea- 1/2 cup

Red cabbage – 2 cup, shredded

Raw turmeric – 1/2 inch piece, peeled and chopped

Onion- 1, finely chopped

Garlic- 3-4 cloves

Ginger- 1 inch piece, peeled and chopped

Tomato – 1, chopped

Dry red chilli- 2

Cumin powder- 1 teaspoon

Coriander powder- 1 teaspoon

Fennel seeds or sounf powder- 1 teaspoon

Garam masala powder- 1/2 teaspoon

Cilantro or coriander leaves – 2 tablespoon

Mint leaves- 2 tablespoon

Raw mango – 1/4 cup, peeled and chopped into small pieces

Pumpkin seeds- 2 tablespoon

Almond – 2 tablespoon

Grated fresh coconut- 1/4 cup

Bay leaf- 1

Cumin seeds- 1/2 teaspoon

Fenugreek seeds or methi- 1/8 teaspoon

Mustard seeds- 1/4 teaspoon

Oil- 2-3 tablespoon

Salt to taste

Sugar- 1/2 teaspoon, optional

Water – 1&1/2 cup

Method

1. Rinse and soak the chickpea overnight. Next day drain the water and wash again. Pressure cook with sufficient water till chickpea becomes soft. After one whistle pressure cook on simmer for 40-50 minutes. Let it cool down. Chop the red cabbage into this slices.

2. Soak the dry red chilli in 1/8 cup water.

3. Grind pumpkin seeds and almond into a fine powder. Add grated fresh coconut, chopped raw mango, mint leaves and 1/4 cup water. Grind into a smooth paste.

4. Separately grind ginger, garlic, raw turmeric, chopped tomato and soaked dry red chilli with its water. Grind into a smooth paste.

5. Heat oil in a pan. Add bay leaf,mustard seeds, fenugreek seeds and cumin seeds. When seeds starts to splutter add finely chopped onion and fry till onion starts to change it’s colour.

6. Now add ginger, garlic, tomato, turmeric and dry red chilli paste. Fry till raw smell of garlic and turmeric goes away and oil leaves the sides. If you don’t have raw turmeric, use 1/2 teaspoon turmeric powder.

7. Add shredded red cabbage and saute for 2 minutes. Add chopped cilantro or coriander. Saute again for a minute. Now add salt and all the spices.

8. Saute till everything dried up. Add boiled chickpea and saute till all the water evaporate.

9. Add pumpkin seeds, almond, raw mango, coconut and mint leaves paste. Saute till everything dried up. Now add water and sugar. Cook till you get your desired consistency. You can make this with gravy or dry curry both. Gravy also taste great. But today I made it dry. So when it about to dried up remove from heat. Taste and adjust salt if required.

10. Your rich creamy aromatic and lipsmackingly delicious curry is ready to serve. Garnish with cilantro and mint leaves. Serve with any bread or rice dishes.

Notes

1. If you want you can also make this curry with only chickpea. Skip red cabbage and enjoy rich creamy spicy scrumptious chickpea curry.

2. This curry can be made dry and with gravy both. Try both ways or make according to your choice.

Blogger group

Linking this recipe to Facebook gourmet group Shhhhh Cooking Secretly Challenge. In this monthly group members are paired with different partners every month and two secret ingredients are given to each other. We paired every month with different bloggers so that we can interact each other. Sometimes we become very good friend. And after preparing the dish members share a picture of the dish and other members have to guess the ingredients. This month Mango Mania theme suggested by Mayuri Patel. I recently bookmarked her Curried chickpea stuffed sweet potato to try. This month my partner is Renu Agrawal Dongre. Renu has a wonderful blog. I have to try her No churn coffee almond icecream. Sounds interesting isn’t it?

Renu gave me turmeric and mint and I made this red cabbage chickpea curry with a different taste and flavour. I gave her oil and milk as secret ingredient. Renu shared delicious mango cake with these ingredients.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

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Mixed Dal/Lentil With Mango Ginger Or Amada/Panchmel Dal

Mixed dal or panchmel dal with mango ginger or amada. A very flavourful and delicious dal to serve with steamed rice. Usually we make this mango ginger or amada dal with moong dal/yellow lentil or masoor dal/red lentil. But here is a panchmel dal or mixed of five lentils. This lightly spiced and aromatic dal with steamed rice is a comfort food for summer.

Here are some more dal recipes from this blog.

1. Lemony dal

2. Panch phoran dal

3. Beetroot dal or lentil curry

4. Whole masoor dal

5. Masoor dal chochchori or chorchori

6. Mediterranean red lentil soup

7. Dal rasam

8. Dal makhani

9. Red lentil soup

10. Lebanese lentil lemon soup

11. Goan dal curry with coconut and kokum

12. Dal kanda or chana dal fry

13. Dal palak

14. Egg dal tadka

You may also like to try Healthy methi dal from the blog of Priya Vijaykrishnan.

Ingredients used to make this protein rich mixed dal

Moong dal or split yellow lentil – Moong dal or split yellow lentil or split and skinned green gram/mung beans. Moong dal is a light and protein packed lentil. Also a comfort Indian food.

Arhar/toor dal or split pigeon peas – Used split pigeon peas or arhar/toor dal with equal amount of other lentils or dal.

Chana dal or Bengal gram – Delicious and nutritious dal used to enhance the taste.

Udad dal or split skinned black gram – Dhuli udad dal is used to give a creaminess. Udad dal is also packed with protein and other nutrients.

Masoor dal or red lentil – Protein and vitamins enriched Masoor dal is used to give a wonderful taste and flavour.

Mango ginger or amada – I have used mango ginger from my terrace garden. See the above picture of mango ginger and it’s plant. Bought online and placed some under soil. Now it becomes a lovely bunch of plants.

Curcuma amada, or mango ginger is a plant of the ginger family Zingiberaceae and is closely related to turmeric (Curcuma longa). The rhizomes are very similar to common ginger but lack its pungency, and instead have a raw mango flavour.Wikipedia Amada or mango ginger has also many health benefits. You may like to try Walnut almond chutney with mango ginger.

Ginger or adrakh – Ginger used to give a spicy aroma and enhance the taste.

Tomato – Tomato or tamatar used to give a mild tangy taste. You can omit if you want.

Panch phoran – Panch phoran or Bengali five spices used for tempering. To make panch phoran or five spice mix 1 tablespoon each nigella seed or kalonji, cumin seeds or jeera, mustard seeds or sarso, fennel seeds or sounf and 1/2 tablespoon fenugreek seeds or methi. Here are some recipes using panch phoran.

Panch phoran bhaja or dry roasted Bengali five spice powder

Panch phoran dal

Panch phoran tarkari

Olive chutney with jaggery and panch phoran

Dry red chilli – One whole dry red chilli is used for tempering or tadka. You can break the chilli before adding in the oil if you want your dal more spicy.

Hing or asafoetida – A pinch of hing used for flavour. You can skip if you want your dal gluten free.

Onion – Used one chopped large onion to enhance the taste. Fried onion will give a scrumptious taste to your dal. You can use one more onion if you like. Or you can also skip if you want your dal no onion garlic or satwik.

Salt – Salt or namak is used for taste.

Turmeric powder or haldi – Turmeric powder used to give a nice colour.

Green chilli or hari mirch – Green chilli used to give a spicy kick to the dal. You can use more green chilli if you want your dal more spicy. I have used slit green chilli, you can also use chopped green chilli.

Oil – Used mustard oil for tempering or tadka. You can use any oil of your choice but mustard oil will give a lovely flavour.

This dal is very flavourful because of mango ginger or amada and completely vegan. And also lightly spiced so perfect for this hot weather. Really a comfort food with hot steamed rice, some potato fry and dry vegetables. Try and enjoy the delectable taste. I have boiled all dal with mango ginger or amada in pressure cooker. But you can also add grated or ground mango ginger before adding water while tempering. Boil the dal only. Add everything while tempering or tadka. Add chilli according to your spice tolerance.

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Video recipe of this delicious flavorful dal

Recipe

Moong dal or split yellow lentil – 1/8 cup

Arhar dal/toor dal or split pigeon peas – 1/8 cup

Chana dal or Bengal gram – 1/8 cup

Udad dal or split and skinned black gram – 1/8 cup

Masoor dal or red lentil – 1/8 cup

Mango ginger or amada – 3 tablespoon, peeled and grated

Ginger – 1 inch piece, chopped

Tomato – 1, chopped

Panch phoran – 2 teaspoon

Dry red chilli – 1

Hing or asafoetida – 1/4 teaspoon, optional

Onion – 1 large, finely chopped

Salt to taste

Turmeric powder – 1/2 teaspoon

Slit green chilli – 2

Cilantro or coriander leaves – 2 tablespoon

Mustard oil – 2 tablespoon

Method

1. Rinse all the lentils or dal well and soak in sufficient water for 15-20 minutes. Peel, wash and grate the mango ginger or amada. Drain the water and boil the dal with grated mango ginger or amada in a pressure cooker with 2 or 2&1/ cup water till dal becomes soft. Or reduce the flame after one whistle and pressure cook on simmer for 20-25 minutes. Let the pressure settle down on its own.

2. Grind the ginger and tomato. You can use grated ginger and finely chopped tomato but I like to use these smooth paste. Also peel wash and chop the onion.

3. Heat oil in a pan or wok. Add panch phoran and dry red chilli. If you want your dal more spicy break the dry red chilli before adding.

4. When seeds starts to splutter add chopped onion. Fry till onion starts to change it’s colour. Now add ginger tomato paste. Mix well.

5. Add salt and turmeric powder. Saute for a minute. Add hing or asafoetida if using and saute till oil leaves the sides.

6. Add mango ginger mixed boiled dal and mix well. Add two cup water, two slit green chili and chopped cilantro or coriander leaves. Mix and let it cook till you get your desired consistency. I like this dal semi thick. You can make thick or thin according to your choice.

7. Keep stirring in regular interval. When you get your desired consistency, taste and adjust salt.

8. Remove from heat and garnish with cilantro or coriander leaves. Serve hot with steamed rice,some potato fry or aloo bhaja and any dry vegetables.

Notes

1. You can also make this dal without onion. Follow the same recipe and omit onion. Also reduce the amount of oil if you are not using chopped onion.

2. This dal can be made with only moong or masoor dal instead of mixed dal.

3. To make gluten free skip hing or asafoetida.

4. Add less or more chilli according to your spice tolerance.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Cauliflower In Microwave Or Bhapa Fulkopi/Steamed Cauliflower

Cauliflower in microwave or Fulkopi bhapa. A very easy to make yet lipsmackingly delicious no onion garlic curry made with lightly fried cauliflower, fresh coconut and some spices. Just mix everything and microwave for 10 minutes. A perfect side dish to serve with steamed rice. 

Here are some sweet and savoury microwave recipes from this blog. 

1. Steamed sandesh with date palm jaggery

2. Bhapa doi or steamed yogurt

3. Green moong idli

4. Cornmeal oats soya vegetable idli

5. Microwave chicken

6. Hariyali chicken

7. Microwave mushroom

8. Microwave chivra

You may also like to try a wonderful Microwave recipe from the blog of my friend Sasmita.

This Fulkopi bhapa or steamed cauliflower is very easy to make. Just marinate everything and microwave for 10 minutes. A delicious side dish without any mess. If you don’t have microwave, then you can also make it on stove top. Place the marinated cauliflower in a covered container and steam. To steam on stove top heat water in a pot or steamer basket. Place the covered container with marinated cauliflower over the pot and steam.  For me microwave cooking is much easy and hassle free. 

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Recipe

Cauliflower- 1

Mustard powder- 1&1/2 tablespoon 

Poppy seeds or khas khas- 2&1/2 tablespoon

Kashmiri red chilli powder- 1&1/2 teaspoon

Turmeric powder- 1/2 teaspoon 

Green chilli- 2-3 or to taste 

Coconut- 2 tablespoon 

Salt to taste 

Mustard oil- 3 teaspoon 

Curd or yogurt – 1/4 cup

Water-1 cup + 3 tablespoon to soak Mustard powder, turmeric powder and Kashmiri red chilli powder. And   3-4 tablespoon to grind the spices

Method

1. Cut the cauliflower into medium size florets. Rinse and drain the water. 

2. Soak mustard powder in 3 tablespoon water. Add turmeric powder and Kashmiri red chilli powder with mustard powder mix well. 

3. Heat 2 tablespoon mustard oil in a pan. Add cauliflower florets and fry till cauliflower florets becomes light brown. Remove from heat and keep aside. 

4. Grind the poppy seeds or khas khas into fine powder. You can also soak the poppy seeds in hot water and grind to make smooth paste when cool.  After grinding the poppy seeds add chopped green chilli and grated coconut and grind altogether with 2-3 tablespoon water. Add green chilli more or less according to your taste. Make a smooth paste of poppy seeds, green chilli and coconut. You can use 1-2 tablespoon more water to grind if require.

5. Now add curd or yogurt and blend with the paste. You can whisk the curd separately if you want. Curd should be blend really well. 

6. In a microwavable glass bowl pour the ground paste with curd, soaked mustard powder with turmeric and Kashmiri red chilli powder and salt. Mix everything well. 

7. Add fried cauliflower and mix again. Add 1-2 tablespoon mustard oil and 2 tablespoon chopped cilantro or coriander leaves. You can also add 2-3 slit green chili. 

8. Cover the bowl loosely and microwave on high power for 10 minutes.  Switch off the oven and keep it in microwave for 5-6 minutes. 

9. After 5-6 minutes take out the cauliflower from oven and garnish with cilantro or coriander leaves. Serve hot with steamed rice. 

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment. 

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Chicken Keema Kali Mirch/Black Pepper Chicken Mince

Chicken keema kali mirch or black pepper chicken mince. A spicy delicious dry curry with minced chicken, black pepper, cashew nuts and aromatic spices. Easy and simple recipe but taste is scrumptious. Best accompany with any Indian flatbread.

This chicken keema kali mirch is one of my daughter’s favorite dish which she loves to enjoy in restaurant. When I was planning to make this dish she asked me to let her cook this restaurant style dish. Earlier she sometimes clicked my food pictures. But first time she made the dish and clicked. And its made me really happy. I amazed after tasting the dish. Taste is just awesome.

You may like some more chicken dishes from this blog.

1. Kolkata style chicken biryani

2. Yogurt chicken

3. Microwave chicken

4. Chicken rezala

5. Andhra chicken curry

6. Easy spicy pressure cooker chicken

7. No oil hariyali chicken

8. Sikkimese chicken curry

9. Chicken kosha

10. Zafrani chicken

11. Chicken dak bungalow

12. Chicken clear soup

13. Chicken chaap

14. Roasted drumstick

Blogger group

This post is going to be featured on Facebook gourmet group Shhhhh Cooking Secretly Challenge. In this group every month one of the members decide the theme. And members paired to give two secret ingredients each other. Best part is we paired every month with different bloggers so that we can interact each other. Sometimes we become very good friend. And after preparing the dish members share a picture of the dish and other members have to guess the ingredients. Fun game isn’t it?

Theme of this month is Restaurant Style Food suggested by Aruna who blog at Vasusvegkitchen. Aruna has a wonderful blog. I have to try her Pepper rice

This month my partner is Mayuri who blog at Mayuris Jikoni. I love her collection of restaurants style dishes. Recently bookmarked her Momo soup to try. Mayuri gave me Kasuri methi and lemon. I am sharing this chicken keema recipe using these ingredients. And I gave her ginger and ketchup as secret ingredients. Mayuri shared Kenyan style masala chips.

Recipe is very easy to make. For better taste cook on low flame. For ground spices with cashew nuts boil everything till soft or microwave for 10 minutes. Then grind into a smooth paste. Don’t skip freshly crushed black pepper. It will give lovely taste and strong flavour of black pepper. At last taste and adjust salt and lemon juice if required. If you want your dish more spicy add more green chilli and black pepper. And if you are making for kids reduce the amount of green chilli and black pepper.

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Recipe

For marination

Chicken keema – 1/2 kg

Cumin powder – 3 teaspoon

Coriander powder – 3 teaspoon

Salt – 1 teaspoon

Black pepper powder – 1 teaspoon

To grind

Onion – 3 large, chopped

Cashew nuts – 20

Peppercorn – 1 teaspoon

Cardamom – 4

Cloves – 5

Cinnamon – 1 inch piece

Green chilli – 3-4

For gravy

Mustard oil – 4 tablespoon

Salt to taste

Sugar – 1 teaspoon

Ginger garlic paste – 2 tablespoon

Curd or yogurt – 1/4 cup

Black pepper powder – 2 teaspoon

Lemon – 1

Kasuri methi – 1 teaspoon

Garam masala – 1 teaspoon

Fresh cream – 1 tablespoon + to garnish

Rose essence or rose water – 1/2 teaspoon

Freshly crushed black pepper – 2 teaspoon

Method

1. Rinse the chicken keema well. Drain the water completely and marinate with cumin powder, coriander powder, salt and black pepper powder. Mix everything well. Cover and aside for 15-30 minutes.

2. Boil chopped onion, cashew nuts, peppercorn, cloves, cardamom, cinnamon and green chilli with water. Or microwave everything on high power for 10 minutes. Let it cool down. Grind everything into a smooth paste.

3. Heat a pan or wok. Add 4 tablespoon Mustard oil. Add the above ground paste. Saute for 2 minutes. Add 1 teaspoon Sugar and saute for 1 minute again.

4. Add 2 tablespoon Ginger garlic paste. Cook on low flame for 10 minutes. Keep stirring.

5..Add marinated chicken and mix well. Cover and cook for 20 minutes on simmer. Check and stir in regular interval to avoid sticking to the bottom.

6..Add 1/4 cup well beaten curd, mix and cook for 5 minutes. Keep stirring. Add 2 teaspoon Black pepper powder and salt as required. Cook for 5 minutes again.

7. Taste and adjust the seasoning. Add juice of one lemon, 1 teaspoon Kasuri methi and 1 teaspoon Garam masala. Stir for a minute and remove from heat.

8. Now add 1 tablespoon cream, 2 teaspoon freshly crushed Black pepper and 1/2 teaspoon Rose essence or rose water. Mix and cover the pan. Let it covered for 5-6 minutes. You can use more freshly crushed black pepper if you want.

9. Garnish with fresh cream and cilantro or coriander leaves. Serve hot with roti, paratha, naan, puri or any flatbread.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Shahi Kamal Kakdi Or Lotus Stem Korma

Shahi Kamal Kakdi or lotus stem korma. Fried lotus stem slices in spicy aromatic silky smooth thick gravy with fresh or raw turmeric/kachchi haldi made this korma lipsmackingly delicious. If you like lotus stem and bored of usual kofta, curry like usual recipe then its perfect for you. You can also serve this flavorful and delectable shahi korma as a party side dish.

What is korma

Korma or qorma (Hindi: क़ोरमा; Urdu: قورمہ; Bengali: কোরমা) is a dish originating in the Indian subcontinent, consisting of meat or vegetables braised with yogurt (dahi), water or stock, and spices to produce a thick sauce or gravy. Korma has its roots in the Mughlai cuisine[1] of the Indian subcontinent. A characteristic Mughal dish, it can be traced back to the 16th century and to the Mughal incursions into the region. Kormas were often prepared in the Mughal court kitchens. Wikipedia

And Shahi refers to royal. Cashew nuts, almond, fresh cream, and coconut made this korma perfectly shahi or royal. If you love the taste of lotus stem then you can also try Lotus stem biryani.

And here are some korma recipes from this blog.

1. Okra or bhindi korma

2. Soya nugget korma

3. Savoury rasgulla korma

4. Egg korma

You may also like to try Shahi paneer matar from the blog of my friend Priya Iyer.

You can serve this shahi korma with any bread or rice dishes. This korma is one of my daughter’s favourite curry and her suggestion is its best to serve with Malabar paratha or puri. Now choice is yours 😊 Today I served it with a thali of steamed rice, roti, dhania aloo, pumpkin fry and chicken curry.

Ingredients used to make this shahi korma

1. Lotus stem or kamal kakdi – Main ingredient is this Lotus stem. You have to rinse the stem well. Rinse before and after peeling and also after cutting. Then follow the steps as given below in recipe. Here are the pictures of before and after peeling lotus stem.

The lotus plant has been eaten as a food for 7,000 years in Asia. Its stem and roots are often added to soups and stir-fries, but its leaves, flowers, and seeds are also used in cooking. Additionally, its stems, seeds, leaves, and flowers have long been used in traditional medicine preparations. Lotus was used to treat diarrhea, infection, cough, high blood pressure, and fever, among other ailments The lotus plant has a long history of use in Asian cuisine and traditional medicine. It contains many compounds that exhibit health benefits, including antioxidant and antibacterial effects. Healthline

Fresh turmeric or kachchi haldi – Used grated fresh turmeric instead of turmeric powder. Raw or fresh turmeric helps to improve immunity. You may also like to try Turmeric shot with Tulsi or Holy Basil and Vegan fruity golden smoothie with turmeric and aloe vera

Turmeric — and especially its most active compound, curcumin — have many scientifically proven health benefits, such as the potential to improve heart health and prevent against Alzheimer’s and cancer. It’s a potent anti-inflammatory and antioxidant. It may also help improve symptoms of depression and arthritis. Source

Cashew nuts – Ground cashew nuts or Kaju used to make the gravy smooth creamy and tasty.

Almond – Almond or badam paste used to give a nutty taste and make the gravy creamy.

Melon seeds – Melon seeds or charmagaz are also use to make the gravy thick and smooth like other nuts.

Poppy seeds or khas khas – Soaked and ground poppy seeds will give a nutty flavour and make the gravy thick and smooth. To get some recipes with poppy seeds click here.

Fresh coconut – Fresh ground coconut will give a wonderful flavour and mildly sweet taste.

Ginger – Slightly hot ginger will give a lovely flavour to the curry. Ginger and all the other spices have numerous health benefits. You may love to try some recipes with ginger from this blog like Cauliflower with ginger julienne, Gingercake, Kiwi ginger lime cooler, Vegan broccoli stir fry with lemon and ginger julienne, Ginger noodles, Ginger chutney and Saffron rice with ginger julienne.

Garlic – Used Garlic to enhance the taste and flavour. Garlic has numerous health benefits including boosting immunity.

Tomato – Tomato with onion garlic and other spices not only give a wonderful taste and flavour but also give a lovely colour to the gravy.

Sugar – Sugar used to enhance the taste. Little sugar usually used to balance out the flavour and taste. And when adding while frying spices sugar caramelized and gives a lovely colour.

Salt – Salt used to enhance the taste.

Green chilli – Green chilli used to give a spicy kick and for flavour.

Dry red chilli – Soaked in hot water and ground dry red chilli also gives a nice aroma and colour to the gravy. Use less or more according to your spice tolerance.

Onion – Onion used to thickened the gravy and enhance the taste and flavour. Fried and ground onion will give a nice taste and flavour.

Cumin powder – Cumin or jeera powder used for a wonderful aroma and taste.

Coriander powder – Coriander or dhania powder widely used in Indian curries to give a nutty aroma.

Curd or yogurt – I used homemade curd. Thick curd used to give a buttery flavour and slightly tangy taste.

Cilantro or coriander leaves – Cilantro or coriander leaves used to enhance the taste and flavour.

Cardamom, cinnamon, cloves, mace, nutmeg Kasuri methi and ghee or clarified butter used for a lovely aroma and enhance the taste of the gravy.

Fresh cream – Well beaten fresh cream or malai used to give a creaminess to the gravy and mildly sweet taste.

Oil – I used sunflower oil here but you can use any oil of your choice.

Try to prepare all the soaked and ground nuts and spices ready before cooking. You can chop and boil the lotus stem in advance and store in refrigerator for easy and quick cooking. If you don’t have fresh or raw turmeric, use 1/2 teaspoon turmeric powder instead. You can also grind 1 teaspoon soaked raisins with cashew nuts almond, poppy seeds and melon seeds if you like.

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Recipe

Lotus stem or kamal kakdi- 2

Cashew nuts or Kaju – 1 tablespoon

Almond or badam – 1 tablespoon

Melon seeds or charmagaz – 1 tablespoon

Poppy seeds or khas khas – 2 tablespoon

Grated Coconut – 2 tablespoon

Ginger – 1/2 inch piece

Garlic – 2 cloves

Tomato – 2

Salt to taste

Fresh turmeric or kachchi haldi- 1 teaspoon, grated

Sugar – 1/2 teaspoon

Green chilli – 1-2 or to taste

Dry red chilli – 3

Cilantro or coriander leaves – 2 tablespoon

Onion – 1, sliced

Cumin or jeera powder – 1 teaspoon

Coriander or dhania powder – 1 teaspoon

Thick curd or yogurt – 3 tablespoon

Green cardamom or ilaichi – 2

Cloves or laung – 3

Cinnamon or darchini – 1/2 inch piece

Kashmiri red chilli powder – 2 teaspoon

Mace or javitri powder – 1/8 teaspoon

Jaiphal or nutmeg powder – 1/8 teaspoon

Kasuri methi – 1 teaspoon

Fresh cream – 3 tablespoon

Oil – 3 tablespoon

Ghee or clarified butter – 1 tablespoon

Method

1. Wash the lotus stem or kamal kakdi well. Peel and cut the both tips. Wash again under running tap water. Check if it properly clean from inside. Slice the lotus stem.

2. Rinse well and soak in sufficient water for 15-20 minutes. Drain the water and pressure cook with water for 3 whistle. Or after 1 whistle reduce the flame. Cook on simmer for 2 whistle. Immediately remove from heat after 2 whistle. Let the pressure settle down on its own .drain the water and keep aside.

3. Soak almond in hot water. Peel the almond when cool. Soak cashew nuts, melon seeds and poppy seeds in hot water. Or you can microwave for 1 minutes. Also Soak the dry red chilli in 3-4 tablespoon hot water.

4. Grind soaked and peeled almond, cashew nuts, poppy seeds, melon seeds,green cardamom, cloves and dry red chilli altogether with 3-4 tablespoon water. Grind into a smooth paste.

5. Whisk the curd with cumin powder, coriander powder, Kashmiri red chilli powder, nutmeg powder and mace powder.

6.. Heat oil in a pan. Fry the lotus stem slices till golden brown from all the sides. Don’t over crowd, frý in 2-3 batches and remove from oil and transfer to a plate.

7. In the same oil fry slied onion till brown. Let it cool down.

8. Grind the fried onion with green chilli, garlic, ginger, grated fresh turmeric and tomato. Make a smooth paste. Don’t add water.

9. Heat remaining oil of fried onion and add ghee. You can add little more oil if required. Add onion, green chilli, tomato paste and sugar. Saute till oil leaves the sides.

10. Add poppy seeds,coconut and nuts paste. Saute again till everything dried up and oil separates.

11. Reduce the heat and add spices mixed well beaten curd. Also add chopped cilantro or coriander leaves. Saute till dried up and oil leaves the sides. Add fried lotus stem and salt. Reserve 4-5 fried lotus stem slices for garnishing. Mix well.

12. Add 1&1/4 cup water and mix. When it starts to boil reduce the heat. Cover and cook on simmer for 10 minutes. Don’t leave unattended. Check and stir in-between. You can add little more water if required to get your desired consistency. But don’t make it runny. Gravy should be thick.

13. Add remaining fresh cream and stir. Add cardamom powder and Kasuri methi. Crush the Kasuri methi with your palm before adding.

14. Mix and remove from heat. Taste and adjust the seasoning. You can add little more hot water if gravy becomes too thick. Garnish with fresh cream fried lotus stem slices and cilantro or coriander leaves.

15. Serve with roti, paratha, puri, naan, pulao, fried rice or steamed rice. This shahi korma is also great to serve with Malabar paratha.

Notes

1. If you want your korma less spicy use 1-2 red chilli. Use chilli according to your taste.

2. If you don’t have fresh or raw turmeric/kachchi haldi then you can use 1/2 teaspoon turmeric powder instead.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Spinach Egg And Paneer Curry

Spinach egg curry and spinach paneer or cottage cheese curry. Yes, you can make this delicious side dish with egg or paneer or you can also use grated paneer and egg both. And best part is that you can use boiled or sauteed spinach or palak to make this curry. This spinach curry is taste great with both ways. So here is a recipe with four different ways and with different taste. Try this delectable curry as per your convenience and serve with any Indian flatbread or crisp toast.

Got this recipe idea from Vishal Amin. Earlier shared his delicious Broccoli almond cheese soup here. Vishal shared a video on his Instagram and Facebook profile. Tried this recipe with some changes. And every time it was a super hit in my family. Scroll down to see all the different ways to make this nutritious side dish with scrumptious taste. And its my humble suggestion that try all the method and enjoy the different taste.

Its not only taste great but also nutritious. Spinach is extremely healthy and linked to numerous health benefits. Eating spinach may benefit eye health, reduce oxidative stress, help prevent cancer, and reduce blood pressure levels. Spinach is an extremely nutrient-rich vegetable. It packs high amounts of carotenoids, vitamin C, vitamin K, folic acid, iron, and calcium. Source – Healthline

Eggs are one of the few foods that should be classified as “superfoods.” They are loaded with nutrients, some of which are rare in the modern diet. Eggs are among the most nutritious foods on the planet. A single large boiled egg contains :

• Vitamin A: 6% of the RDA

• Folate: 5% of the RDA

• Vitamin B5: 7% of the RDA

• Vitamin B12: 9% of the RDA

• Vitamin B2: 15% of the RDA

• Phosphorus: 9% of the RDA

• Selenium: 22% of the RDA

• Eggs also contain decent amounts of vitamin D, vitamin E, vitamin K, vitamin B6, calcium and zinc To read about 10 health benefits of eggs that have been confirmed in human studies click here.

You can get 13 different egg dishes on this blog. Click on the link below to get all the recipes in one post.

Dim kosha or spicy egg curry

And here are some recipes with palak or spinach.

1. Brown rice spinach pulao

2. Kidney beans spinach Kabab

3. Cauliflower with spinach and cottage cheese

4. Methi paneer kofta in palak gravy

5. Spinach curry with corn soya chunk coconut and almond

6. Dal palak

7. Spinach raita

8. Green gram carrot spinach soup

9. Spinach carrot beet almond soup

10. Red lentil soup

11. Lebanese lentil lemon soup

12. Dairy free green smoothie

13. Zan

14. Mix veg cutlets

15. Mix veg stuffed paratha

You may also like to try Stuffed spinach rawa dosa from the blog of Sasmita Sahoo Samanta.

Not only nutritious but its very easy to make. As I mentioned above that you can use boiled spinach or sauteed spinach to make this curry. And also use egg or paneer or both. I make it so often and love the taste with all the method. Every time make some changes. Sauteed spinach and boiled spinach taste little different but both taste too good. Make it with egg or paneer or use both, you will get different and absolutely mouthwatering taste in all the ways. I suggest you to try all the different ways to get different taste every time. Vegetation people can enjoy it with only paneer.

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Recipe

Egg – 3-4

Or

Grated paneer or cottage cheese – 1/2 cup

Onion – 2 finely chopped

Butter or oil – 1&1/2 tablespoon

Spinach leaves – 200 gram

Oil – 1 teaspoon

Cilantro or coriander leaves – 1 cup, chopped

Garlic – 3-4 cloves

Ginger – 1 inch piece

Green chilli – 2 or to taste

Coriander powder – 1/2 teaspoon

Cumin powder – 1/2 teaspoon

Garam masala – 1/2 teaspoon

Kasuri Methi – 1 teaspoon

Water – 1 cup

Method

1. Rinse the spinach leaves well and chop roughly.

2..Heat 1 teaspoon oil in a pan. Add cleaned, washed and chopped spinach leaves and saute till moisture evaporate and spinach dried up. Remove from heat and let it cool down. You can also use boiled spinach leaves instead of sauteed if you want.

3. Grind sauteed or boiled spinach leaves, chopped cilantro or coriander leaves, ginger, garlic and green chilli. Make a smooth paste.

4. Heat oil or butter in a pan. You can use half oil and half butter. If you are using only butter, add 1 teaspoon oil with butter to prevent burning the butter. Add finely chopped onion and fry till onion starts to change it’s colour.

5. Now add the green paste and saute till raw smell of garlic goes away.

6. Add half cup water and let it boil. Grate the boiled eggs and add. Or add grated paneer or cottage cheese. Or you can use 1/4 cup grated paneer with grated eggs. I sometimes do so.

7. Mix and cook on simmer for 5-6 minutes or till you get your desired consistency.

8. Crush the Kasuri methi with your palm and add in the curry. Mix and remove from heat. Serve with any Indian flatbread or toasted bread.

Notes

1. Vegetarian people can use paneer to cottage cheese instead of eggs.

2. You can use less or more eggs as per your convenience.

3. Use chilli according to your spice tolerance. You can use more green chilli if you want your curry more spicy.

4. Olive oil can be used instead of butter.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Lemony Dal Or Red Lentil

Lemony dal or red lentil. A very easy to make and delicious dal with lemon. A perfect dish for winter. You can also serve this piping hot dal as soup with toasted bread and your dinner is sorted.

Here are some more different types of dal and lentil soup recipes from this blog. Sharing the links below.

1. Masoor dal chochchori

2. Panch phoran dal

3. Dal rasam

4. Dal makhani

5. Goan dal curry

6. Dal kanda or dry chana dal fry

7. Beetroot dal

8. Whole masoor dal

9. Dal palak

10. Sprouts sundal

11. Egg dal tadka

12. Mediterranean green lentil soup

13. Red lentil soup

14. Lebanese lentil lemon soup

15. Green moong carrot spinach soup

And you may also like to try Andhra style tomato dal from the blog of my blogger friend Priya Iyer.

Now here is the recipe of an absolutely delicious dal with different taste and flavour. This protein rich dal can be served hot as soup. Try and enjoy as a side or soup, choice is your. You can make this dal thick or thin both. Keep the consistency according to your taste. You need some very simple and easily available ingredients to make this mouthwatering lemony dal or soup.

I have used one spring onion/onion green or scallion. Fried the lower part of the scallion with onion garlic and used green part for garnishing. But you can use more scallion if you want. You can also use more garlic if you like garlicky flavour. I have used one slit green chilli for flavour and to get slightly spicy taste. You can skip it if you want. Add black pepper powder according to your spice tolerance. You can also use cilantro or fresh coriander leaves in the dal if you like. You can use vegetable stock or chicken stock instead of water.

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Recipe

Masoor dal or red lentil – 1/2 cup

Onion – 2 medium

Garlic – 3-4 cloves, minced or grated

Cumin powder – 1/2 teaspoon

Coriander powder – 1/2 teaspoon

Turmeric powder – 1/4 teaspoon

Lemon juice – 2 tablespoon

Salt – 2 teaspoon or to taste

Black pepper – 1 teaspoon or to taste

Slit green chilli – 1, optional

Olive oil – 2 tablespoon

Water – 4 cup

Scallion or spring onion – 1

Freshly ground black pepper to sprinkle

Lemon slices and onion green or scallion to garnish

Method

1. Rinse the masoor dal or red lentil well. Drain the water and keep aside.

2. Chop the lower part of the scallion or onion green. Peel and chop the onions. Also chop the remaining green part of scallion and keep aside. We will use it for garnishing.

3..Heat oil in a pan or wok or pan. You can also use pressure cooker to make the dal in less time. Add chopped onion and garlic. Also add the lower part of the scallion. Fry till onion becomes brown.

4. Add dal or red lentil, salt, black pepper powder,cumin powder and coriander powder. Saute for 2 minutes.

5. Add water and when it starts to rolling boil reduce the heat. Cover and cook on simmer for 25-30 minutes or till lentil becomes soft. Don’t forget to check in-between. Check and stir in regular interval. Add more water if required. Add more or less water to get your desired consistency. If you want your dal thin add more water and for thick dal use less water.

6. When dal or lentil becomes soft add lemon juice. Increase the flame and boil for a minute. Taste and adjust salt, black pepper and lemon juice if require. Remove from heat.

7. Garnish with lemon slices, freshly ground black pepper and chopped scallion or onion green. Serve hot.

Notes

1. You can use any oil instead of olive oil.

2. Vegetable or chicken stock can be used instead of water.

3. You can use cilantro or fresh coriander leaves in the dal if you like.

4. Add black pepper powder and green chilli according to your spice tolerance.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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