Wednesday, October 24, 2007




Palak (Spinach) :----------- 3 bunches

Moong dal ------------------1/2 cup

Green chilli----------------- 5

Onion------------------------ 1/2 cup chopped

Garlic------------------------ 4 pods

Ginger paste---------------- 1/4 tsp

Oil ---------------------------4 tbp

Salt-------------------------- as required

Mustard seeds --------------1/ 2tsp

Cumin seeds ----------------1/2 tsp

Turmeric--------------------- pinch

Coriander powder -----------1 tsp

Coriander leaves------------- Few


1.Wash spinach and chop.

2.Soak moong dal in water for 10 mins(if using fresh bunches).

3.Since frozen spinach contains water there is no need of soaking moong.

4.Heat oil in vessel .

5.Add cumin seeds, mustard seeds and garlic flakes,ginger and onions .

6.Fry for some time and add green chillis.

7.Now add soaked moong dal pieces and stir.

8.Add spinach and turmeric ,coriander powder.

9.Let it cook openly without any lid to let the moisture out.

10Dont make it too dry.

11.Add 1/2 tsp red chilli powder to remove the raw smell

12.Turn off and serve with hot rice/roti

Friday, October 19, 2007



Long Brinjal/Eggplants -------400gms(appx 3 big size)

Red chillies--------------------- 4

Channa dhal --------------------1 tbsp

Dhaniya -------------------------2 tsp pwd

Methi seeds--------------------- few(10-12)

Tomatoes----------------------- 1 medium

ChoppedOninons--------------- 1 medium

Grated coconut ------------------1 tbsp

Turmeric ------------------------a pinch

Hing----------------------------- ½ tsp

Oil-------------------------------- 4 tsp

Salt------------------------------- as required

Tamarind paste -----------------1 tsp (optional)


1.Chop brinjal into thin slices and Soak brinjal slices in salted-ice-cold water immediately after slicing till ready to cook to avoid darkening.

2.Take 2 tsp of oil in apan and heat and roast methi seeds,dhaniya seeds,grated coconut,red chilli,channa dal till dal turns light brown in color.

3.Immediatly add chopped onions and fry for 3 mins.

4.Now add tomatoes and heat till the tomato skin starts to loosen out.

5.Cool down and grind to a fine paste.Avoid adding too much water.

6.Take apressure cooker pan and heat 2tsp of oil.

7.Fry the ground paste & brinjals well for 5 mts on a low flame.

8.Add 2cups of water & salt and Close the cooker & cook for 1 or 2 whistles, depending on how soft you want the brinjals.

9.The consistency can be adjusted to desired thickness by adding more or less water.

10.Adding tamarind is optional.

11.Cool, & temper (add fried curry leaves).

12.Serve with hot rice/roti.

Wednesday, October 10, 2007



Moong dal ----------250gms/1cup

salt ------------------as required

pepper--------------- optional

oil as required for frying/roasting it

If u want u can either fry in oil as u make pakoras or use just a tablespoon if ur diet conscious

If you are trying this recipe for the first time then better check with small amount of moong dal either oil fried(fried in oil) or roasted(in just tbsp so that all grains are evenly coated with oil).Prefer the one that suites your style.


1.Take moong dal and soak it in water for 4 hours.

2.After 4 hrs drain out the water and dry it properly by placing in the tissue.

3.Heat oil in a pan.

4.Add the moong dal along with required amount of salt to pan and fry it till it becomes crisp.

5.Adding little pepper brings a different taste.

6.U can try pepper with a spoonful of fried moong dal.

7.Go for the one which tastes good for u.

8.If u have a microwave u can place a deep bowl with soaked&dried moong dal with 1tbsp/2tbsp of oil till all of them gets coated with oil for 10-12 mins .stir in between to avoid burning.