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Saturday, 31 January 2015

Dal Indian Food Indian Food Images Thali Menu Calori Chart Picture Photography Item Meme Photos Dishes

Dal Indian Food Biography

Source:- Google.com.pk

Dal Tadka, a North Indian dal recipe, is a Dhaba style favorite food of mine. I have a lot of warm childhood memories associated with Dhaba style food with all its smoky flavors. On many a road trip, our standard mid day vegetarian meal consisted of hot pulka, dal tadka, aloo gobi sabzi, paneer curry, dahi, lassi and salad. We always try to find an authentic Punjabi dhaba (typically run by a Punjabi) present along the highway route where the food is usually cooked over wood fire.
indian dal recipe
Dal Tadka
I have numerous dal recipes on my blog and wonder why it took me so long to post the recipe of Dal Tadka which happens to be a favorite of mine. Dal Tadka aka Tadka Dal or Dal Tarka is a healthy, hearty, beautifully textured, smoky flavored Indian dal dish that is revered by many a Dhaba food connoisseur. The aroma that emanates the home while preparing the tadka for the dal dish is something one needs to experience as I cannot explain in words the sizzle and mingle of Indian spices in hot oil or desi ghee. Truly intoxicating.
North indian dal recipe
Dal Tadka with Palak Lachcha Paratha
I have prepared Dal Tadka using three types of Indian lentils – tur dal (red gram), chana dal (Bengal gram) and moong dal (yellow dal). You can use just tur dal or any two lentils like masoor dal or yellow moong dal, if you do not have all the three types of lentils on hand. I have used desi ghee (clarified butter) for tempering which gives a rustic flavor to the dal. You can use oil for a vegan version which will taste just as good. Authentic Dal Tadka recipe does not call for the use of curry leaves but I like the flavor of curry leaves and hence I threw in a few leaves in the tempering.
Dal Tadka goes best with hot pulkas, chapati, naan and jeera pulao. I served Dal Tadka with Palak Lachcha Paratha which made for a fantastic combination.
Dal Tadka Recipe
Prep time: 10 min
Cook time: 15 min
Yield: 4
Main Ingredients: tur dal
Ingredients
Tur dal - 1/4 cup (kandi pappu/red gram da)
Moong dal - 1/4 cup (pesara pappu/yellow lentils)
Channa dal - 2 tbsps (bengal gram/senaga pappu) (soak for 15 mts in water)
Green chilies - 2, slit length wise
Ginger, finely minced
Haldi - 1/4 tsp (pasupu/turmeric pwd)
Coriander seeds - 1/2 tsp (crushed) (optional)
Tomato - 1, finely chopped
Ghee - 1 1/2 tsps (or oil for a vegan version)
For tempering/poppu/tadka:
Cumin seeds - 1/2 tsp
Hing - large pinch (asafoetida/inguva)
Dry red chilies - 1 or 2, tear and de-seed
Green chili - 1, slit
Red chili powder - 1/2 tsp
Curry leaves (optional)
Ghee - 1 1/2 tsps (or cooking oil)
Method
In a pressure cooker, add 2 cups of water and add the three lentils/dals, green chilies, ginger, hing and turmeric pwd and pressure cook upto 3 whistles. If cooking over stove top, cook till the dals are almost cooked. Mash the dals lightly.
Heat ghee in a heavy bottomed vessel, add crushed coriander seeds and stir fry for few secs. Add the chopped tomato and saute for 4 mts.
Add the pressure cooked dal along with salt and mix. Add a large cup of water and cook on slow to medium flame for 10 mts without lid or till you get the consistency of your choice.
Remove onto a serving bowl and keep aside while you prepare the tempering.
Heat ghee in a small pan, add the cumin seeds and as they splutter, add hing, red chilies, green chili, red chili powder and curry leaves and saute for a few secs. Turn off heat and pour this over the dal.
Serve with rotis or jeera pulao or white rice.
Tips
A variation - saute a chopped onion before sauteing the tomatoes.
Amchur powder and garam masala powder can be added to the tempering. Add a pinch of each.
Dal Tadka can be prepared using just Tur dal OR Yellow moong dal.
There are numerous version of Dal Tadka. The one above is a regular in our home.
Curry leaves are an optional ingredient.
Gujarati Dal Recipe
I like to try out different types of dal recipes especially from regional Indian cuisines. There are numerous easy to cook recipes that we are not aware of and I try to unearth a few culinary gems and add them to my repertoire. One such classic is Gujarati dal recipe that is a super hit at home. Most Gujarati food recipes call for the addition of jaggery or sugar and you will find a hint of sweetness in their everyday meals. I love Gujarati vegetarian food especially the dhokla, everyday shaak (subji/kuralu) and dal.
gujarati dal recipe
Our lunch ~ Phulka, Gujarati dal, Bhindi fry, curd, slices of raw tomato
Gujarati Dal is a refreshing change from the usual everyday dal. The flavors are complex, khati meeti – tangy and sweet with a hint of spice. Love how the flavors mingle to bring out a winner of a recipe and make for a fantastic side with phulkas. You can serve it with rice as well and let me tell you that it is finger licking good. :
Gujarati Dal Recipe
Prep time: 15 min
Cook time: 20 min
Yield: 5
Main Ingredients: tur dal jaggery
Ingredients
Tur dal - 1/2 cup (kandi pappu/split pigeon peas)
Peanuts - fistful, raw
Tomato - 1, medium, finely chopped
Jaggery - 1 tbsp to 1 1/2 tbsps, grated
Green chilis - 2, slit
Ginger - 1", finely minced
Red chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Lemon juice - 1 to 1 1/2 tbsps or 1/2 tsp amchur powder or 2 pieces of dried kokum or 3/4 tbsp tamarind paste
Salt to taste
Fresh coriander leaves to garnish
For poppu/tempering/tadka:
Oil - 1 tbsp OR ghee
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Fenugreek seeds - 1/4 tsp (methi/menthulu)
Asafoetida - 1/4 tsp
Dry red chilis - 1 or 2, tear, de-seed
Cinnnamon stick - 1"
Bay leaf - 1
Curry leaves - 1 sprig
Method
Wash tur dal, add one cup water to the dal and pressure cook upto 4 whistles. Once the pressure eases, transfer the dal to a deep vessel and mash it with a masher.
To the mashed dal, add 3 cups of water, raw peanuts, turmeric powder, red chili powder, minced ginger, green chilies, chopped tomatoes, jaggery and salt to taste and simmer for 12-15 mts on low medium flame. Keep stirring in between.
Heat oil or ghee in a small pan. Once the oil is hot, add mustard seeds and allow to splutter. Add cumin seeds, fenugreek seeds, red chilis, bay leaf, cinnamon stick. asafoetida and curry leaves and saute for a few seconds till the fenugreek seeds turns red and the cumin turns brown. Turn off flame.
Pour the tempering into the simmering dal and mix. Add lemon juice and mix. Taste the dal. It should have spicy tangy and sweet flavors. Adjust red chili powder, lemon juice and jaggery accordingly. Turn off flame
Remove to a serving bowl and garnish with coriander leaves. Serve with roti or rice.
Tips
Dried dates are also used to sweeten the dal in place of jaggery.
You can add 1/2 tsp of cumin-coriander powder.
2 cloves and a star anise can be added at the time of tempering.
Do not cook the dal after adding the lemon juice.
If adding tamarind paste or kokum, add them after the dal simmers for 5 mts.
Ensure the dal is completely mashed before proceeding to prepare the dal. Add enough water to the mashed dal. This is not a thick dal but slightly thinner in consistency.
For a tangy flavor, add more lemon juice and adjust jaggery according to your preference.
There are a few other versions where 2 to 3 types of dal like chana dal and split green gram are also added along with tuvar dal.

Dal Indian Food Indian Food Images Thali Menu Calori Chart Picture Photography Item Meme Photos Dishes

Dal Indian Food Indian Food Images Thali Menu Calori Chart Picture Photography Item Meme Photos Dishes

Dal Indian Food Indian Food Images Thali Menu Calori Chart Picture Photography Item Meme Photos Dishes

Dal Indian Food Indian Food Images Thali Menu Calori Chart Picture Photography Item Meme Photos Dishes

Dal Indian Food Indian Food Images Thali Menu Calori Chart Picture Photography Item Meme Photos Dishes

Dal Indian Food Indian Food Images Thali Menu Calori Chart Picture Photography Item Meme Photos Dishes

Dal Indian Food Indian Food Images Thali Menu Calori Chart Picture Photography Item Meme Photos Dishes

Dal Indian Food Indian Food Images Thali Menu Calori Chart Picture Photography Item Meme Photos Dishes

Dal Indian Food Indian Food Images Thali Menu Calori Chart Picture Photography Item Meme Photos Dishes

Dal Indian Food Indian Food Images Thali Menu Calori Chart Picture Photography Item Meme Photos Dishes

Dal Indian Food Indian Food Images Thali Menu Calori Chart Picture Photography Item Meme Photos Dishes

Traditional Indian Food Recipes Indian Food Images Thali Menu Calori Chart Picture Photography Item Meme Photos Dishes

Traditional Indian Food Recipes Biography

Source(google.com.pk)

Ingredients:
1 kg goat meat (with bones)/ beef chunks/ lamb chunks
3 tsps coriander seeds
2 tsps cumin seeds
3 large onions choppped fine
3 tbsps vegetable/ canola/ sunflower cooking oil
2 tsps garam masala
1/2 tsp turmeric powder
2 tbsps garlic paste
2 tbsps ginger paste
2 large tomatoes chopped fine
Salt to taste
Preparation:
Heat a griddle or small, flat pan on a medium flame and gently roast the coriander and cumin seeds till aromatic. Remove from fire and grind into a corase powder in a clean, dry coffee grinder. Keep aside for later.
Separate the chopped onions into 2 portions - roughly 2/3 and 1/3 of the whole.
Heat the oil in a large pan on a medium flame and add the first lot of onions - the 2/3 portion. Fry till golden.
Add the meat and fry till browned.
Add all the powdered spices, ginger and garlic pastes and tomatoes and fry for until the oil begins to separate from the mixture. Add salt to taste.
Add the remaining 1/3 portion of chopped onion and mix well with other ingredients. Sauté until this batch of onions is soft and translucent - 3-5 minutes approximately.
Add 1 1/2 cups of water, stir and bring to a boil.
Reduce flame to a simmer and cook till the meat is tender. This dish, when cooked, requires that the gravy only be enough to coat the meat thickly. If it is not so, cook to reduce the gravy to required consistency.
Garnish with coriander and serve with hot Chapatis and a green salad.
Achari Paneer is flavorful, healthy and high in protein. Paneer is an Indian cheese, also known as chenna. Achari paneer is very versatile and can be served as an appetizer or as an accompaniment to a main course.
This recipe will serve 8.
Ingredients
14oz paneer cut in ½ inch cubes (paneer you can find in Indian grocery store)
1 teaspoon salt
1/8 teaspoon turmeric (haldi)
1/4 cup yogurt (dahi)
2 tablespoons olive oil
4 whole red chilies Sabut lal mirch)
Pinch of asafetida (hing)
1/4 teaspoon nigella (onion seeds or kalonji)
1 teaspoons coriander seeds (dhania)
1/4 teaspoon fenugreek seeds (mathi)
1/2 teaspoon black pepper
1/2 teaspoon fennel seeds (saunf)
1 ½ cup baby spinach leaves (palak)
Method
Mix paneer, yogurt, turmeric and salt. Set aside.
In a frying pan over medium heat, dry roast nigella, coriander seeds, fenugreek seeds, fennel seeds, and black pepper for 1-2 minutes. Seeds will become darker in color and give off a beautiful aroma.
Crush the roasted seeds using a mortar or rolling pin. Set aside.
Add oil to the same pan, at low-medium heat. Roast red chilies till they turn a darker color. Remove from pan and break each one into 2-3 pieces.
Increase to medium heat; add asafetida, followed by paneer mixture. Stir fry for 3-4 minutes until most of the moisture has evaporated. Do not overcook the paneer as it will become dry. The yogurt should coat the paneer nicely so it remains moist. Turn off the heat.
Add all the dry spices and mix well.
Serve warm achari paneer over a bed of spinach leaves.
Tips
Achari paneer can be made in advance and refrigerated up to a week. However, it tastes best when served warm.
Stir-fry asparagus is healthy and simple to prepare, yet very delicious. It is a beautiful dish to serve and makes a great appetizer or a side dish.
Recipe serves 4.
Asparagus with GingerIngredients
1 bunch of asparagus, approx. 1 pound
2 tablespoons olive oil
1 teaspoon cumin seed (jeera)
1 tablespoon minced ginger
2 teaspoon lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
Method
Holding the stalk at both ends, bend gently until it breaks on its own. Discard the hard portion of the stalk.
Cut the remaining asparagus spears diagonally into 2 inch pieces.
Bring oil to medium heat in a large frying pan that can hold all the asparagus.
Add cumin seeds and wait till they crack. Then add asparagus, ginger, lemon juice, salt and black pepper.
Stir-fry for about 4 to 5 minutes until asparagus are tender but still crunch.
Serve hot or at room temperature.
Serving Options:
Sprinkle shredded Parmesan cheese on cooked asparagus, just prior to serving. If the asparagus is warm enough, the cheese will melt and be delious.
Add 1 tablespoon sliced almonds half way through cooking the asparagus (step 5 of Method). This will make a beautiful presentation and taste great.

Traditional Indian Food Recipes Indian Food Images Thali Menu Calori Chart Picture Photography Item Meme Photos Dishes

Traditional Indian Food Recipes Indian Food Images Thali Menu Calori Chart Picture Photography Item Meme Photos Dishes

Traditional Indian Food Recipes Indian Food Images Thali Menu Calori Chart Picture Photography Item Meme Photos Dishes

Traditional Indian Food Recipes Indian Food Images Thali Menu Calori Chart Picture Photography Item Meme Photos Dishes

Traditional Indian Food Recipes Indian Food Images Thali Menu Calori Chart Picture Photography Item Meme Photos Dishes

Traditional Indian Food Recipes Indian Food Images Thali Menu Calori Chart Picture Photography Item Meme Photos Dishes

Traditional Indian Food Recipes Indian Food Images Thali Menu Calori Chart Picture Photography Item Meme Photos Dishes

Traditional Indian Food Recipes Indian Food Images Thali Menu Calori Chart Picture Photography Item Meme Photos Dishes

Traditional Indian Food Recipes Indian Food Images Thali Menu Calori Chart Picture Photography Item Meme Photos Dishes

Traditional Indian Food Recipes Indian Food Images Thali Menu Calori Chart Picture Photography Item Meme Photos Dishes

Traditional Indian Food Recipes Indian Food Images Thali Menu Calori Chart Picture Photography Item Meme Photos Dishes

Indian Party Food Indian Food Images Thali Menu Calori Chart Picture Photography Item Meme Photos Dishes

Indian Party Food Biography

Source:- Google.com.pk

The food you serve can make the difference between a good or not-so- good party, but it isn't always easy to come up with tasty snack ideas. We all have old favorites we end up doing over and over again.
Break from the usual and serve an array of sumptuous Indian snacks at your next get-together. Your guests will love the difference, be suitably impressed and chances are you won't need to cook dinner...they'll be too full from eating the yummy finger foods you made! Here's a list of easy-to-cook, easy-to-serve foods:
My favorite way to have corn is grilled. However, sometimes grilling corn takes a lot of time, with the set up and preparation. This is an easy and no mess recipe. This is a delicious simple twist on the traditional grilled corn on the cob.
Recipe will serve 4.
Grilled Corn off the Cob Recipe by ManjulaIngredients:
4 ears corn, husked and silky thread remove
1 teaspoon oil
1/2 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon fresh lemon juice
1 teaspoon finely grated ginger
Method
Remove the kernels from corn, it is easy to do, tear the husk off, and then run the knife downwards to remove the kernels.
Coat the flat bottom heavy frying pan with oil and heat over medium high heat, put the corn kernels and stir fry for 4-5 minutes stirring continuously.
While stir frying kernels will be getting some light and some dark brown color, some of the kernels will pop like you are grilling.
When the kernels are similar in color turn off the heat, and add salt, black pepper, lemon juice, and ginger mix it well.
You will be amazed by the taste. They match the taste of corn grilled over charcoal, without even preparing the grill.
Kalmai Vadas are crispy and delicious appetizer. Fried patties made with lentil and potatoes, can be a delightful treat for any party or a tea time snack.
Recipe will serve 6.
Ingredients:
1/2 cup chana dal
1/4 cup split moong Dal
1-1/2 medium size boiled and mash potatoes (this should be about 3/4 cup of mashed potatoes)
2 green chili chopped adjust to taste (hari mirch)
1 tablespoon chopped ginger (adrak)
3/4 teaspoon salt, adjust to taste
1/2 teaspoon crushed black pepper
2 teaspoon crushed coriander (dhania)
1/8 teaspoon asafetida (hing)
About 2 tablespoon chopped cilantro (hara dhania)
Oil to fry
Method
Wash and soak chana and moong dal in four cups of water at least for four hours or more, after soaking dal will be about two times in the volume.
Blend dal coarsely, add water if needed to blend but not more than 2-3 tablespoons. I use Food processor; it does a good job for blending dal coarsely without much water.
Next mix all the ingredients together; this will make soft and crumbly dough.
Divide the dough into 7-8 equal parts and make them into patties.
Heat the oil in frying pan over medium high heat; frying pan should have about 1” of oil.
Note: Kalmi Vadas are double fried.
Fry the patties until they are golden brown it should take about 5-6 minutes.
Take them out over paper towel and let them cool of to the room temperature, now cut patties into four pieces.
Fry them again over medium high heat till they are golden brown. Take them out over paper towel.
Kalmi vadas are ready.
To enhance the taste serve vadas with hari cilantro chutney.
Note
Kalmi Vadas can be prepared ahead of time. Double fry Vadas just before serving, sliced Vadas (before double frying) can be refrigerated for 2-3 days or freezzed for about one month.

Indian Party Food Indian Food Images Thali Menu Calori Chart Picture Photography Item Meme Photos Dishes

Indian Party Food Indian Food Images Thali Menu Calori Chart Picture Photography Item Meme Photos Dishes

Indian Party Food Indian Food Images Thali Menu Calori Chart Picture Photography Item Meme Photos Dishes

Indian Party Food Indian Food Images Thali Menu Calori Chart Picture Photography Item Meme Photos Dishes

Indian Party Food Indian Food Images Thali Menu Calori Chart Picture Photography Item Meme Photos Dishes

Indian Party Food Indian Food Images Thali Menu Calori Chart Picture Photography Item Meme Photos Dishes

Indian Party Food Indian Food Images Thali Menu Calori Chart Picture Photography Item Meme Photos Dishes

Indian Party Food Indian Food Images Thali Menu Calori Chart Picture Photography Item Meme Photos Dishes

Indian Party Food Indian Food Images Thali Menu Calori Chart Picture Photography Item Meme Photos Dishes

Indian Party Food Indian Food Images Thali Menu Calori Chart Picture Photography Item Meme Photos Dishes

Indian Party Food Indian Food Images Thali Menu Calori Chart Picture Photography Item Meme Photos Dishes

South Indian Food Recipe Indian Food Images Thali Menu Calori Chart Picture Photography Item Meme Photos Dishes

South Indian Food Recipe Biography

Source(google.com.pk)

This is a mildly spiced, refreshing and healthy appetizer. Tomatoes and cucumbers are filled with sprouted moong or flavored cream cheese. It makes an amazingly colorful finger food that is easy to prepare and tastes incredible.
Recipe will serve 4.
Ingredients:
2 small firm tomatoes
8-1/2 inch long English Cucumber pieces
Sprout Topping
1/4 cup moong sprouts
1/2 teaspoon oil
¼ teaspoon cumin seeds
1 teaspoon minced ginger
1/8 teaspoon black pepper
1/4 teaspoon salt
Few drops of lemon juice
1 tablespoon of water
Cream Cheese Topping
2 tablespoons cream cheese
½ teaspoon minced ginger
1/4 teaspoon salt
Pinch of black pepper
1 teaspoon finely chopped cilantro or dill
Method
Prepare Sprouts: In a small frying pan, heat the oil on medium heat. Add cumin seeds and as they crack add sprouts, ginger, black pepper and water. Cook for 2-3 minutes until sprouts are tender. Remove pan from heat. Add lemon juice, stir and set aside.
Prepare cream cheese topping by mixing all the ingredients. Set aside.
Cut tomatoes in half and scoop out the seeds creating hollow bowls.
Take cucumber slices and scoop out the seeds, creating small bowls.
Fill all tomatoes and 4 cucumber slices with moong sprouts.
Fill the remaining 4 cucumber slices with cream cheese filling.
Serve and enjoy!
How to make sprouts
Soak the whole moong for 10 to 12 hours. Water should be about four times more than the Moong.
After soaking moong, it will double in volume.
Drain the water and loosely wrap the beans with the muslin or cheesecloth. Store the soaked beans in a warm dark place
Gobi or cauliflower Manchurian is a popular Indo Chinese dish. This is a super delicious appetizer or main dish. Gobi manchurian satisfies both your savory and spicy cravings! It consists of fried gobi (cauliflower) simmered in a flavorful gravy made with soy sauce and red chili sauce.
Serves 4
Gobi (Cauliflower) Manchurian Recipe by ManjulaIngredients:
20 cauliflower pieces cut into medium size florets
For Sauce
2 tablespoons oil
1 tablespoon ginger paste or finely shredded ginger (adrak)
1 green chili chopped
1/4 cup celery finely chopped
2 tablespoons red chili sauce
2 tablespoons soy sauce
1 tablespoon vinegar
2 teaspoons tomato paste
1/2 teaspoon sugar
2 teaspoons corn starch or arrow root powder
Approx. ½ cup water
For Batter
1/3 cup all purpose flour (plain flour, maida)
3 tablespoons corn starch or arrow root powder
1/2 teaspoon salt
1/8 teaspoon black pepper
Approx. ½ cup water
Method
Mix the corn starch with water and set aside.
Heat the oil in sauce pan over medium high heat; add ginger, celery and green chili stir for about two minute. Add all the ingredients for sauce except corn starch, (chili sauce, soy sauce, vinegar, tomato paste, and sugar).
Stir for 2 minutes add corn starch and cook for another two minutes, sauce should be thick, consistency of a dosa or pancake batter. If needed add more water, sauce gets thicker as it sits.
Sauce is ready, set aside.
To make batter mix flour, corn starch, salt and pepper in a bowl. Add the water slowly to make a smooth batter (batter should be consistency of pancake batter or dosa batter).
Heat at least one inch of oil in a frying pan over medium high heat. Oil should be moderately hot. (If oil is not hot cauliflower will be greasy).
Dip the cauliflower into the batter one at a time, making sure it is completely covered by the batter. Then drop the cauliflowers slowly into oil in the frying pan. (do not overlap them)
Fry the cauliflowers in small batches, four to five minutes per batch. Fry them turning occasionally, until they are all sides golden brown. Take them out over paper towel.
Repeat this process for the remaining cauliflowers.
Fold fried cauliflower/ gobies into gravy and serve hot.
Notes
Manchurian tastes best when cauliflower has some crunch. If you have fried them earlier, refry them before dipping in the sauce as fried cauliflower becomes soft as they cool off.