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Responses:
- From: Kamakshi (@ 195.229.241.170)
on: Fri Apr 9 07:54:31 EDT 2004
Hi R,
When making regular dal I add a handful of masoor dal too, just for a more earthy flavour. You can also add the whole masoor (dull black in colour, will look like flat shiny pepper corns) in your fried rice, pulao, tomato rice etc. because it will retain its shape & not become mushy while cooking. I usually soak it alongwith rice while making veg. pulao as it will add to the colour amidst the peas, carrot & corn.
The following recipe for a gravy type made with whole masoor, by Mallika Badrinath, is very delicious and a good change from all the usual dal recipes which use just the same - onion, garlic, ginger, tomato,jeera & chillies.
KALA DAL AMTI:
Soak 1cup Black whole masoor in water for one hour. Cook in sufficient water with a pinch of turmeric powder,till done but don't use pressure cooker as they may become mushy. Chop finely 2 medium onions. Heat some oil in a pan and fry 2Tbsp. grated coconut, 1Tbsp. of sombu and the onions till light brown. Grind these along with 3 green chillies and 1 small bunch coriander leaves.
Heat some oil in a pan, season with 1tsp. jeera and add the ground masala. Just cook for a minute (don't have to wait till oil separates, as the onions are already fried before grinding) and add 1 chopped tomato. Cook till tomatoes become soft and then add the cooked dal. Add salt, 1/2 tsp. garam masala powder and you can mash the dal here & there so that it will come together and cook till thick. When done, squeeze juice of one lemon (optional, in case tomatoes are not that sour) and 1/4 tsp. pepper powder. Serve hot.
We prefer the above dish with rice rather than chapathi. I also make a very healthy soup, [at times when we are sick or the weather is cold] and the soup is really warm and comforting. The recipe is by Tarla Dalal & if you're interested, I can post it.
Bye.
- From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net)
on: Fri Apr 9 09:22:22 EDT 2004
Hi Kamakshi,
Thanks a lot. I have that whole masoor dhal only. Hope you must be adding the orange color dhal with our regular thoor dhal, am I right?
A couple of days back, I just made a plain masoor dhal with basic spices, but, tasted some raw taste, did not understand why! Because, with our thoor dhal or moong dhal, did not have this problem. Or is this the taste of masoor dhal? Can u tell me why?
Of course, whenever u find time, pls do post me the soup recipe.
Thank u so much.
- From: Kamakshi (@ 195.229.241.170)
on: Fri Apr 9 16:39:55 EDT 2004
Hi R,
Yes, the orange colour masoor dal is what I add and it does have a peculiar strong muddy smell. Also, it shouldn't be eaten as often as we use tur/mung dal because it will cause bloating of stomach and flatulence. This 'uneasy feeling in tummy' can be reduced to some extent if the dal is first dry roasted in a pan and then cooked so that it is easier to digest.
Also when cooking masoor dal by itself (without combining with other dals) I have found only Tarla Dalal's recipe to be satisfactory. It is very aromatic and not very spicy and I'm posting below both of her recipes; for the curry as well as her soup.
MASALA MASOOR: By Tarla Dalal
Cook 1 cup masoor dal with 2 cups water, turmeric powder & 8 small onions (pearl onions/sambar vengayam) in a pressure cooker. Finely slice 2 onions. Grind together:-- 8 red chillies, 8 garlic cloves, 2tsp. coriander seeds, 1tsp. jeera and 1 inch piece of ginger. [Sometimes I also add 1Tbsp. of cashews soaked in water while grinding to get a creamier gravy that goes great with parathas].
Heat some ghee in a vessel and fry the sliced onions till light brown. Add the paste and fry till ghee floats on top. Now add 2 chopped tomatoes and the cooked dal alongwith salt. Cook for a further 10mins. till done. Sprinkle with chopped coriander leaves and serve hot.
STRENGTH SHORBA: By Tarla Dalal
Heat 1Tbsp. oil in a pressure cooker and fry 3 onions,sliced for a few seconds. Add 4 cloves crushed garlic, 1/2tsp. chilli (or) pepper powder, a pinch turmeric powder and 3tsp. curry powder. Mix well and fry for 2 more minutes. Add about 6 cups water, 3 tomatoes cut into big pieces and 1 cup masoor dal. [Do not add salt now]. Pressure cook till done. When cool, grind it in a blender/mixie, transfer to another pan and boil for 15mins. Add salt, 6Tbsp. chopped spinach leaves and boil for just one more minute. Serve hot. Tastes better if some lemon juice is squeezed onto it.
If I don't have spinach I add whatever veggies I have, chopped beetroot, carrot etc. which I microwave for 3mins. and then add at the last stage.
- From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net)
on: Fri Apr 9 17:09:56 EDT 2004
I have not bought that orange color dhal. Mine is a whole masoor(kind of greenish brown with a bump).
Yes, the orange color dhal is not very good for health, particularly, the elderly persons with arithritis.
Thanks anyway for the recipes and ur time.
Will try one by one and let u know my feedback.
- From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net)
on: Tue Apr 20 20:16:11
Hi Kamakshi,
Tried masoor dhal by tarla dalal for tonight. It was so good, rich and attractive. I followed ur idea for adding cashews.
Anyways, thank u for letting me know such a wonderful recipe.
Abt. the soup, which curry powder do I have to put in? Is there any particular powder for soups?
Thanks and Bye.
- From: Kamakshi (@ 213.42.2.26)
on: Wed Apr 21 09:27:40 EDT 2004
Hi R,
Most of the curry powder recipes I've seen use quite a bit of cloves, black cardamom, black cumin etc. which are not good for health if regularly consumed. So, I make my own mild curry powder which I use not just for soups, but whenever any recipe calls for curry powder or while making poriyals like roast potatoes or fried bhindi, brinjal roast etc. I also use it as a substitute for garam masala powder in chana masala, mushroom gravy, aloo gobi, cutlets or any other North Indian gravy dishes too because we don't like/use the packet bought Garam masala powders.
Here is my curry powder recipe:
1 1/2 cups dried red chillies, 2Tbsp cumin seeds, 1Tbsp peppercorns, 3 1/2Tbsp dhania seeds and 2-3 sticks (each about 1cm. long)of cinnamon. Dry roast all these items and when cool, add 1 1/2Tbsp turmeric powder and grind to a fine powder. Store in any airtight jar.
Hope you relish the soup too! Bye.
- From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net)
on: Sat Apr 24 11:56:41 EDT 2004
Thanks for ur explanation. Today I am going to try your soup and will let u know.
Till then, bye..
- From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net)
on: Sun Apr 25 17:05:14 EDT 2004
Hi Kamakshi,
Tried ur soup today. What to say! It was simply superb. I am really bored in making carrot or tomato soup, but, this is really a change.
My hub., himself took 3 cups of soup. Even, my little one had with rice.
Thanks a ton. Pls let me know if u come across any of the recipes like this.
- From: Kamakshi (@ 195.229.241.165)
on: Tue Apr 27 08:23:34 EDT 2004
Hi R,
I'm very pleased to note that you & your kid too, enjoyed the soup. You can make equally good rajma soup, by simply substituting the dals with rajma soaked overnight, but don't add any spinach.
I make some more soups regularly like cauliflower & cheese, quick mushroom, even one with alphabet shaped macaroni (for my niece). I will look up the recipes in my files & post them shortly.
Bye.
- From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net)
on: Tue Apr 27 09:43:13 EDT 2004
That is nice to note ur msg. Because, with rajma, other than rice and gravy, there is nothing to do with it. So, it always sleeps in my shelf. will give a try some day.
Take ur time and pls do post me the recipes later. No need to rush at all.
For your info., my hub.,said that he was not very hungry on that day, for some reason. But the masoor dhal soup brought the appetite back which made him to take upto 3 cups!! I was thanking and thinking u on that day.
- From: KH (@ ip68-111-50-101.br.no.cox.net)
on: Tue Apr 27 18:31:51 EDT 2004
Hi Kamakshi,
I'm too interested in your soup recipes, do post them whenever u get time.
And if you have any other interesting recipes for musrhroom and cauliflower, pls do share it.
Thanks in advance!
- From: Kamakshi (@ 213.42.2.29)
on: Wed Apr 28 18:22:22 EDT 2004
Hello R,
I have got good comments from all those guests , friends , who have tried the soup with masoor dal. But it is so good that it has triggered your husband's appetite, that's the first time , I'm hearing that kind of appreciation. Of course, the recipe is not mine, but still it feels very nice to know that your family enjoyed it so much.
Hello KH,
I have never been able to cook satisfying Indian style dishes with mushrooms; I always use them in soups, noodles, fried rice. I also make mushroom pizza and a recipe where it is stuffed with cheese & fried ( the big mushrooms should be used for this). And regarding cauliflower, other than the usual gravy type, I make Tandoori Gobi, where a cauliflower is used whole, without chopping into florets. When we get the medium size ones, I make it , since one whole cauliflower will be served ( enjoyed, rather !!) for one person. If you're interested in these dishes , I can post them.
All the recipes below are by Tarla Dalal. Since the use of celery, lettuce etc. is extremely rare in Indian cooking, I very often make these soups to utilise the health benefits of these vegetables. Also, the cauliflower will taste surprisingly good and is a good combination with cheese. Enjoy!
CAULIFLOWER CHEESE SOUP:
Thoroughly wash 250gms. of cauliflower & cut into big pieces. Place in a vessel with 3 cups milk & 3 cups of water and boil till well cooked and soft. (DON'T use pressure cooker as the milk may froth & block the air vent/ safety valve). Blend in a mixie and set aside. Heat a tsp. of butter in a pan & fry 1 chopped onion for 1/2 a minute. Add the blended cauliflower, salt & pepper & simmer a few more minutes. Just before serving grate cheese on top (about 1Tbsp. per bowl).
Note: Can use low-fat milk also since cheese is quite rich & fattening. Use Kraft cheddar cheese for best taste.
CELERY or LETTUCE SOUP:
As a variation to the above recipe, just use 2 med. bundles of lettuce or 2 cups of chopped celery stems, in place of the cauliflower and do the recipe. But blend well & if required, remove/strain any fibers which may be present. Cheese not required for these , because they are basically 'health' soups. Both these variations will be very delicious with pleasant aroma. Use finely chopped mint leaves (or the leaves of the celery itself) as garnish and serve hot.
MUSHROOM SOUP:
Pressure cook 1 onion and 1 med. potato, with 4 cups of water. Slice 250gms. of button mushrooms and lightly saute them in 1 Tbsp. of butter, till they just begin to turn colour. Set aside 1Tbsp. of this mushrooms and grind the rest with the cooked potatoes & onions. Blend the mixture well till smooth and return to boil. After 5 mins. add 1 cup of white sauce, 1/4 cup fresh cream (optional), salt & pepper. Cook for a few minutes. Just before serving add the mushrooms that were set aside. Serve hot.
Recipe for White Sauce: Makes 1 cup (sufficient for the above recipe)
Melt 1Tbsp. butter in a pan, add 1Tbsp. maida & cook without browning, for 2 mins. stirring continuously, till aroma comes. Remove from heat, gradually add 1 cup milk & mix well , without lumps. Return to heat, cook on sim fire till thickens.
ALPHABET SOUP:
Heat 1Tbsp. butter in a vessel & fry 1 Tbsp. maida for just a minute. Add 1 recipe brown stock (given below) and boil for 10 mins. Add 2 Tbsp. tomato ketchup & 1 cup boiled alphabet macaroni. Add salt & pepper and boil again for 2 mins. Serve warm.
Recipe for brown stock:
Chop into big pieces 3 carrots, 12 beans, 2 onions, 2 potatoes, 2 tomatoes & a small piece of cabbage (or) pumpkin. Pressure cook with 7 cups of water. When cooled a bit, simply strain the mixture & the filtered liquid is the brown stock.
Note: You can use the readymade stock cubes available, but the taste will be nowhere near the stock which is home-made. The soup cubes by 'Knorr' give much better taste than those by 'Maggi'. If preparing for children, you can add their favourite vegetables alongwith the macaroni, like peas, corn etc. You can also use your preffered kind of pasta like tube shape, shell macaroni or bow shaped.
- From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net)
on: Wed Apr 28 19:56:35 EDT 2004
Hi Kamakshi,
Thanks for posting the soup recipes patiently. That was so nice of you. Will definitely give a try.
And, tried masoor dhal aamti by Mrs.Mallika. As u said or a psychological feeling, felt that it goes very well with rice than chappathi. After u mentioned that it is Mallika's recipe, referred my cookery book, but the recipe slightly differs from yours. Have u made any modification?
Since I did not have coriander leaves, substituted with pudhina, Total thanks to u, once again.
Abt. cauliflower, my SIL use to say that people those who are weight cautious can substitute it in the place of paneer or 50/50.
Recently I saw a Indian dish made with mushroom in SUN TV. But, I am not sure abt. the taste. This is an info. to u.
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