Strawberry Pappu Recipe | Andhra Style Strawberry Dal Recipe | Gluten Free and VeganRecipe


Strawberry Pappu Recipe

Hi Supermoms,

It is a wet and cold day in Delhi. It has been raining since morning and I got into my kitchen reluctantly, in no mood to cook. My refrigerator also did not have fresh vegetables as I did not do my vegetable shopping for the week. I could see just two small boxes of freshest strawberries.  

Cold day demands soothing and comforting food, right? I decided that I will make an Andhra pappu as all of us love it. Thats when I thought why not use the strawberries and give it a twist. I have earlier done the Strawberry Kara Kuzhambu, Strawberry Chutney, Strawberry Rasam, Strawberry Gothsu, the recipes of which I have shared with you all. Why not Strawberry Pappu?

So, here is the tasty and wholesome recipe using strawberries - Strawberry Pappu. All you need is season's freshest strawberries and green chillies. I have added garlic but you can skip it, if you are not a big fan. 

If you have boiled the pigeon peas, the entire dish can be made within ten minutes. Serve it with hot rice and ghee. Fire roasted papad or appalam is a great accompaniment. 

Perfect for your weekday lunch or dinner. This Andhra dal is a winner . After enjoying the Strawberry Pappu, my daughter shared " Amma, you love strawberries , no?". 

Strawberry Pappu Recipe

Strawberry Pappu Recipe | Andhra Style Strawberry Dal Recipe :

Preparation time : 10 minutes
Cooking time : 15-20 minutes
Serves : 2
1 cup = 250 ml cup

Ingredients : 

1/2 cup pigeon peas /arhar dal/tuvar dal
pinch of turmeric 
2 cups water 
5 large strawberries ( roughly chopped)
2-3 green chillies (roughly chopped) adjust according to the spice levels)
2 dry red chillies
2 garlic pods ( peeled and crushed)
2 teaspoons oil 
1/2 teaspoon mustard seeds 
1 sprig curry leaves 
salt to taste

For garnish :

1 strawberry ( finely chopped)
1 small green chilli ( finely chopped)
finely chopped cilantro  
juice of half lemon ( small size)

Method :

1. Wash the dal and pressure cook with 2 cups of water upto 3 whistles and switch off.

Note : Add pinch of turmeric to the water before cooking.
2. Whisk the dal well and set it aside.
3. Heat a pan/kadai with oil and temper with mustard seeds and curry leaves.
4. Add the crushed garlic, red chillies, green chillies and the chopped strawberries.
5. Cook over low flame for just 2-3 minutes.
6. Add the whisked dal and salt.
7. Cook for just 2 minutes and switch off .
8. Squeeze lemon juice and garnish with fresh strawberries. 

Your super delicious Strawberry Pappu is now ready to be served along with rice or your choice of flat breads. 

Strawberry Pappu Recipe

Happy Cooking !

With love,

Masterchefmom 








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Almond Cake, citrusy, glutenfree and vegan

This delicious and vegan Almond Cake is gluten-free and infused with almond and citrus flavor — a match made in heaven. Here’s a gorgeous glutenfree and vegan Almond Cake that’ll...

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Masiyal Kofta Curry | Fried Vegetable balls in Spinach Curry | Gluten Free and Vegan Recipe | Masterchefmom's Fusion Recipe

Masiyal Kofta Curry

Hi Supermoms,

For me, planning weekend lunch menu is always tricky. I am torn between North Indian and South Indian cuisine. As my children grew up in the North, they love North Cuisine equally or more than South Cuisine. A kadhi chawal or chole chawal will any day rank higher in their favourite list than a rasam or kootu. Whereas, it is not the case with us. 

Few days ago, I striked a balance between these two great cuisines and created 'Keerai Masiyal Kofta' or "Masiyal Kofta Curry' and  it worked out brilliantly. 'Masiyal' in Tamil language means 'To mash'. The flavours were on point and liked by every one. The best part were the koftas ( fried vegetable balls ) that were so tasty to eat. Some were gobbled even before I dunked them in the spinach gravy. 

The spinach gravy was also yummy . Interestingly, it can be served as one single curry dish or can be served as Kofta pakoras and spinach chutney . Either way, they are going to be loved. I added tamarind to bring more tanginess to the dish and to pair it with rice. If you are going to serve it along with roti/phulka/chapatis, then you can add an extra tomato and skip the tamarind. 

Also, I have added garlic to the masiyal , which is  optional. You can add or reduce the amount of green chillies according to your spice preference. I loved the texture and taste of the spinach masiyal . I have combined two, not so popular( at home) but very healthy vegetables - spinach and bottle gourd in this recipe . 

When you fry koftas with oil in the right temperature, it does not absorb too much oil. Also, grate the bottle gourd, only when you are ready to fry them. Squeeze the extra water from the bottle gourd and add chick pea flour to make a stiff dough. Alternatively, you can use a Appe pan to shallow fry the kofta. 

The Masiyal Kofta Curry  served with steaming hot and fluffy rice turned out to be a super delicious and satisfying weekend meal. You are sure to love it. I am so excited to share this recipe with all of you.

Masiyal Kofta Curry

Masiyal Kofta Curry :

Preparation time : 15 minutes
Cooking time : 50 minutes 
Serves : 4
1 cup = 250 ml cup 

Ingredients :

For the Kofta :

2 cups grated bottle gourd ( peel, de-seed and grate) 
1 small onion ( finely chopped)
1 green chilli ( finely chopped)
1/4 cup finely chopped cilantro/coriander leaves 
1/4 cup chickpea flour/besan 
1 teaspoon corn starch ( optional)
1/2 teaspoon red chilli powder ( I used Kashmiri chilli powder)
1/4 teaspoon jeera powder/ roasted cumin powder 
1/8 teaspoon turmeric powder
pinch of asafoetida
salt to taste
oil to fry 

For the Keerai Masiyal :

3 cups fresh spinach ( washed and finely chopped)
1 tomato ( finely chopped) 
1 onion 
2 garlic pods 
1/2" ginger 
2-3  green chillies 
1/4 teaspoon thick tamarind paste OR marble size tamarind ( deseeded) 
1/4 cup toor dal/pigeon peas 
salt to taste

For tempering :

1-2 teaspoons oil 
1/2 teaspoon mustard seeds
1-2 dry red chillies ( halved)
2 garlic pods ( finely chopped, optional)
1 sprig curry leaves ( torn roughly)

Method :

1. In a heavy bottom vessel or kadai, add the spinach, tomato, onion, garlic , ginger , green chillies and tamarind.
2. Add salt and  let them cook over low flame for 10 minutes and switch off. 
Chef tip : You can add 1/4 cup of water if required. Spinach leaves water and you can also cover the vessel with a lid . Alternatively, you can also steam the vegetables . 
3. Once the mixture cools, add the cooked dal with the boiled spinach mixture and grind into a creamy masiyal and set it aside.
4. In a wide bowl add all the ingredients given ' For the Kofta' and mix well to form a stiff dough. Roll them into equal size balls.
Chef tip : Squeezing water out of the bottle gourd is an important step. Also add more flour in case the dough is runny. The dough will be a little sticky. 
5. Heat oil in an iron kadai/wok.
6. Drop a small piece of the dough to check the temperature of oil.
7. If it instantly sizzles up, the oil is ready to fry the koftas. 
8. Gently drop the koftas in batches and fry them till they are fully done on all sides.
Chef tip : Once the oil has reached the right temperature, reduce the flame to low/medium to retain the temperature. 
9. Drain the fried koftas on a kitchen towel .
10. Repeat the same process for the remaining batter.
11. In a wide pan or vessel, add the ground masiyal and adjust water quantity.
Chef tip : You can add 1- 1.5 cups of water.
12. Add salt and let the mixture simmer for 10 minutes.
13. Add the koftas and switch off.
14. Heat a small ladle/pan with oil and temper with all the ingredients given for the same.
15. Pour it into the Masiyal Kofta Curry. 

Serve it along with hot rice. Simply delicious !

Masiyal Kofta Curry

If you liked this recipe , you will also love  Kadhi Pakoda Kuzhambu/Kadhi PakoraKuzhambu recipe . 

Happy Cooking !

With love,

Masterchefmom


















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BANANA STEM STIR FRY | BALE DINDINA PALYA | VAZHAITHANDU PORIYAL

Banana stem Stir fry | How to do Banana stem Stir fry | Banana stem stir fry recipe with step by step pics | Bale Dindu palya | How to do Bale Dindina Palya | Vazhaithandu Palya  Banana stem stir fry is known as Baale dindina Palya in Kannada and Vazhaithandu Poriyal in Tamil. Banana stem is full of rich nutrients and fibre .  It’s also a good remedy for kidney stones.  Banana stem juice taken early morning empty stomach helps in weight loss ( Just blend Banana stem chunks , sieve and add a pinch of salt and cumin powder). It’s good to include Banana stem in our diet at least once in a month as it helps in detoxification. There are many dishes one can make from banana stem like sasime , palya , bhelpuri, salad etc .. But whichever dish you want to make using Banana stem .. remember to always pick tender, fresh ones. I have already shared before Banana stem raita, today its time for South Indian style Banana Stem Stir fry recipe…over the time I will include few more.  This dish is actually very quick to make . only cutting of banana stem takes time. Once that’s […]

The post BANANA STEM STIR FRY | BALE DINDINA PALYA | VAZHAITHANDU PORIYAL appeared first on Cook with Smile.



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Tawa Grilled Toast with Cauliflower Aloo Masala

Tawa Grilled Toast with Cauliflower Aloo Masala is an easy sandwich made with a masala made with cauliflower and aloo. This makes a delicious packed lunch box.

Konda loves to carry sandwiches and I try different masalas for her. While one might say that sandwiches tend to get soggy, we love the sandwich when it is cold well.

This is for the third day of BM#96, Week 3, where I am making Lunch Boxes for Kids, so sending this to my Kid’s Delight event, guest hosted by Bhawana themed on Lunch Box Dishes In 30 Minutes.

Tawa Grilled Toast with Cauliflower Aloo

Tawa Grilled Toast with Cauliflower Aloo Masala

Ingredients Needed:

2 Slices Bread
1/2 tsp Red Chili Powder
1/2 cup Cauliflower grated
1/2 cup Potato
1/2 no Onions
Salt to taste
A Pinch Turmeric Powder
1 tsp Cooking Oil
1 tsp Ghee

Heat a nonstick pan with oil, saute the onions, then add grated cauliflower
Add the salt, turmeric powder, and red chili powder. Mix everything well.
Simmer with water sprinkled. Cook with lid covered for 3 to 4 mins.
Slash the potato and microwave for 4 to 5 mins. Soak and peel the skin.
Mash well and add to the cooked cauliflower.
Heat a tawa and toast the bread slices with ghee on both sides.
Spread the filling on the toast and cover with the other slice.
Simmer and grill till the bread becomes crispy.

Cauliflower Aloo Tawa Toast

Tawa Grilled Toast with Cauliflower Aloo Masala
Tawa Grilled Toast with Cauliflower Aloo Masala is an easy sandwich made with a masala made with cauliflower and aloo. This makes a delicious packed lunch box.
Ingredients
Instructions
  1. Heat a nonstick pan with oil, saute the onions, then add grated cauliflower
  2. Add the salt, turmeric powder, and red chili powder. Mix everything well.
  3. Simmer with water sprinkled. Cook with lid covered for 3 to 4 mins.
  4. Slash the potato and microwave for 4 to 5 mins. Soak and peel the skin.
  5. Mash well and add to the cooked cauliflower.
  6. Heat a tawa and toast the bread slices with ghee on both sides.
  7. Spread the filling on the toast and cover with the other slice.
  8. Simmer and grill till the bread becomes crispy.

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Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

The post Tawa Grilled Toast with Cauliflower Aloo Masala appeared first on Spice your Life!.



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