Thursday, November 29, 2007

Daalithoy



Daalithoy or dalithoy is a staple in Konkani homes. My MIL makes this at least 4 days a week! This simple tadka dal is had with rice and accompanied by upkaris (dry vegetable bhaji), phodis (pan fried vegetable fritters), cabbage pol or just pickle. No Konkani meal is complete without it. This is my entry for JFI-Toor Dal hosted by Linda of Out of the Garden and brainchild of Indira of Mahanandi. Thank you both, ladies!

Ingredients:
1/2 cup Toor Dal
2-3 green Chillies
Salt to taste

Tadka:
1tbsp coconut oil
2-3 red chillies
1 sprig of Curry leaves
mustard seeds
Asafoetida

Boil toor dal in water along with the green chillies until well cooked. Make a tadka with the ingredients above and add to the cooked dal. Add salt to taste. I also like to add some lime juice in the end and fresh chopped cilantro for garnish but a true-blue dalithoy has neither.



Daalithoy is served here with Cabbage Polo.





Here are other Toor Dal recipes from me -

Togari Nuchchina Unde (Toor Dal dumplings)
Bisi Bele Bhath
Dill Kootu
Mixed Vegetable Kootu

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Wednesday, November 14, 2007

Vermicelli Pulao



Happy (belated) Deepavali to all! I hope the beautiful festival of lights brings in a lot of joy and happiness to all. I've been MIA for the past 2 months mainly because I haven't been cooking anything very interesting lately and on the rare occasions that I have, I did not take pictures. Last night, a simple vermicelli pulao turned out so good that I had to post it!

M is doing well. She knows I'm "amma" or "mummy" but she refuses to say that out loud, much to my chagrin. I take comfort in the fact that she does not call N "Daddy" either! :)

On to Vermicelli Pulao -

1 1/2 cup roasted vermicelli
1/2 cup mixed veggies (peas, corn, beans, potatoes, lima beans)
2 pods garlic - chopped
1 medium onion, chopped
1 tomato chopped
4 tbsp finely chopped cilantro (set about a tbsp aside for garnish)
2 green chillies, slit
1 tsp Coriander powder
1 tsp garam masala powder
2 cups water
1/4 cup heavy cream or half & half
salt & lime juice to taste

Tempering:
2 tbsp oil
1 tsp jeera
cinnamon, cloves, cardamom, bay leaf

Method:

Temper oil with the ingredients listed for tempering. Add slit green chillies, garlic and onions and fry until the onions are slightly browned. Stir in chopped cilantro, tomatoes, mixed veggies along with the powders & some salt. Add about 1/2 cup water and cover and cook until the veggies are done. Add remaining water and cream and bring to a boil. Add the roasted vermicelli along with salt to taste and cook until the water is absorbed. Add lime juice and garnish with cilantro.



I also made a Chole with aloo. The only ingredients I added to a regular chole recipe (apart from the potatoes) were kasuri methi while tempering and some cream towards the end. Came out really good!

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