Wednesday, March 19, 2014

Lentils and Chicory Greens Soup

Chicory Greens


Masoor Dal – ½ cup
Channa Dal – ½ cup
Toor Dal   – ½ cup
Water       -4 cups
Chicory Greens - 1 bunch (cleaned and chopped)
Onion      - 1 (chopped)
Tomato     - 3 (chopped)
Green Chili– 3
Garlic     - 3 cloves
Turmeric   - 1/2 tsp
Lemon Juice– 2 tbs
Mustard seeds - 1 tsp
Cumin Seeds - 1 tsp
Red chili - 2 broken
Clarified butter - 1 tsp

        Pressure cook all the dals along with green chili, garlic and turmeric for one whistle. Meanwhile heat some oil in a large pan. Add cumin and mustard seeds. Once the seeds crackle, add hing and chopped onions. Sauté it until the onion becomes translucent. Add chopped tomatoes and salt. Once the tomatoes become mushy, stir in the chopped chicory greens and sauté it until the leaves are wilted. Reduce the heat and add the mashed dals to the pan. Let it cook for some more time (5-6min) in a medium flame. Stir in lemon juice at the end. Fry the red chili in a tsp of clarified butter and add it to the dal.  Add cracked pepper before your serve.

Tuesday, March 18, 2014

Chicory Greens and Onion Fritters

                                                 ~Crispy Chicory Greens and Onion Fritters


                                                                  ~Chicory Leaves

Gram Flour (Besan)    - 2 cups
Rice Flour                   - ¼ cup
Chicory Greens           - 2 handfuls (chopped)
Red onion                    - 1 (thinly sliced)
Chili Powder               - 1 tbs
Salt                              - 1 tbs
Garlic Cloves              - 3 (crushed or grated)
Broken Cashews         - few
Baking Soda               - a pinch
Hing                            -  a pinch



                      Mix the besan and rice flour with chili, hing, garlic and salt. Add cashews, chicory greens and onions.  Sprinkle water to the mix as needed.   Meanwhile heat the oil in a kadai. Add 2 tbs of hot oil to the mix and coat it well.  Take the mix in little quantity and drop it in oil one by one.  No need to shape them into balls while dropping.  Fry till it is golden brown.

           Enjoy the fritters/ pakoras with a cup of filter coffee or chai.


Sunday, March 16, 2014

Beetroot Greens Stir Fry

Beetroot Greens



Beetroot Greens - 1 Bunch (Cleaned and Chopped including the stalk)

Red Chili - 2 Broken
Mustard Seeds - 1 tsp
Urad Dal - 1 tsp
Cumin Seeds - 1/2 tsp
Grated Coconut - 2 tbs
Cumin powder – ¼ tsp
Hing - 1/4 tsp



         Heat oil in a pan. Add mustard seeds and urad dal. Once the mustard seeds crackle, add broken red chili, curry leaves and hing. Add the chopped beet greens and sauté for about 4 minutes, until the greens become tender. Sprinkle cumin powder and grated coconut to the greens. Cook for a minute or two and switch off the flame.

Friday, March 14, 2014

Radish Greens Dal

Radish Greens


Channa Dal         - 1/2 cup
Toor Dal             - 1/2 cup
Radish Greens  - 1 bunch
Tomato               - 1 (chopped)
Green Chili         - 2
Garlic                  - 3 cloves
Turmeric             - 1/2 tsp
Lemon Juice       - 1 tsp
Mustard seeds     - 1 tsp
Red chili             - 2 broken
Curry Leaves      - few

Method :

Pressure cook dal with 2 cups of water with tomatoes, garlic, green chili and little turmeric.
Once the pressure is released, mash the dal if necessary. Heat oil in a pan. Add mustard seeds to the pan and once it crackle, add broken red chili, curry leaves and hing. Add the chopped green and saute it briefly and add it the dal. Add salt and let it boil for some more time . Squeeze some lemon juice to the dal before you serve.
Enjoy the dal with rice or as a soup.

Wednesday, March 12, 2014

Mushroom Gravy

Mushroom - 2 small boxes
Onion - 3
Tomato - 3
Chili powder - 1 tsp
Coriander powder - 1 tbs
Amchur powder - 1 tsp
Garam Madala - 1tsp
Cashews - 3 tbs (powdered)
Cracked pepper - 1/4 tsp
Coriander Leaves - Handful chopped

Slice the mushrooms. Cut the onions and tomatoes into small pieces.Keep oil in a frying pan
and sautee the onions till it is translucent. Add the tomatoes and little salt.
Cook the tomatoes till the oil oozes out . Add chili powder, coriander powder, little amchur powder
and pinch of garam masala and let all the masala marry well with the gravy. Add chopped coriander leaves and the sliced mushrooms to the gravy. Let it cook for 5 minutes . Add Garam masala. As mushrooms let out lot of water add water only if necessary. Finally add cashew powder and freshly cracked pepper and let it cook for few more minutes and switch off the flame.

Serve mushroom gravy with roti or with pulao .