Wednesday, January 12, 2011

Gujarati Dal

 1 cup Tuvar dal
1 tomato, diced
 3 cloves garlic, crushed
1" stick ginger, crushed
3-5 green chilli, slit
1/4 tsp mustard seeds
1/2 tsp turmeric
1/2 tsp coriander powder
1/2 tsp jeera powder
1/2 tsp red chilli powder
1/4 tsp hing
2 tsp lemon juice
 curry leaves
coriander leaves

Pressure cook dal  with a tablespoon of oil & salt. Pour into a saucepan with 2 cups of water and bring it to a boil.  Simmer on low flame for 5 minutes.

Temper with heating oil in a pan,  add mustard seeds, hing , garlic, curry leaves, splutter for a minute add  tomatoes, turmeric powder, red chilli powder , ginger & all other spice powder and sauté until the tomatoes are soft. Add the tempering to the cooked dal. Squeeze lemon juice & garnish with chopped cilantro.

Chicken Ghee Roast

A  sense of pride drapes over me on getting positive results from this visually pleasing, tastebud tantalizing hot chicken recipe that I was holding back, unsure of the authenticity. As a recent convert to flexitarianism,  meat wasnt someting that I truly enjoyed eating. My meat consumption is strictly dependant if there is no vegetarian option available to me.  This dish is an exception, though! I relished this for the first time at my latest trip back to homeland. I for one never order chicken dishes for myself at any restaurant but the perfect blend of heat & spices had me hooked on it.

The three ladies who have cooked this exclusively for me  after hearing me gloat about the ghee roast I  ate, made it with three different sets of ingredients, leaving me with more doubts than before. After playing around a few different times, experimenting with addition & omission of dhaniya jeera powder, having more freedom to tweak the measurements  in my own kitchen to the family's taste gave  rise to a perfect dish.
Happy, happy joy, joy!

 On a slightly different note:  A dearest cousin shared her precious 'ghee roast powder' too. Precious, I say since you realise the value only when you are outside India, that she graciously parted with. I believe her's was S.R.R brand which is awesome in itself. I attempted making my own powder coming close with comparison and was sort of pleased.  YAY! Win-win.
Recipe will be up soon.

Here's a keeper recipe that is going to be prepared more often due to the simplicity of the method & ratings given by the family.

Chicken,  1 lbs
 Red chillies about 30 ( mine was a mix of byadi for color & habenero for heat)

Tamarind paste 1/2 tsp
Cashew nuts 5, soaked in warm water
yogurt 1/2 cup
Garlic gloves 6
Lime  juice- 1 tbs
Turmeric powder - 1 tsp
Coriander Seeds - 1 tsp
Cumin Seeds - ½ tsp
Methi Seeds - ½ tsp
Ghee- 1/4 cup
 Garnish options; sliced onions, green chillies,Coriander leaves, lemon wedges


Marinate chicken with lime juice, yogurt, salt  & turmeric.

 Dry roast coriander seeds, cumin seeds & methi on low heat till aromatic. Grind it with red chillies,  cashew nuts, garlic & tamarind to a thick paste.

In the heavy bottomed pan, heat ghee and the ground masala.  Saute the masala stirring every few minutes till the masala separates from the ghee and the pungency from the garlic disappears .  Add chicken. Once the dish comes to a boil  simmer on low heat till the chicken is cooked thoroughly .

At this point the masala  has reduced  making the masal stick to the sides of the chicken leaving the ghee seperated from the dish. Perfect! Transfer to serving dish, garnish with sliced onion & green chilies.