sound cookery

1/4 cup Cow peas (karamani -tamil.Tel-Bobbarlu,Hindi-lobia,Marathi-Chavli,other name-Nishapana) 1 green chilli whole 2 tomatoes 1-2 onions 1 lime size tamarind 1/4 tsp turmeric powder 1/2 tsp red chilli powder 2 tsp coriander powder few curry leaves,coriander leaves. 1 tsp oil water salt to taste METHOD soak the tamarind in 1 cup water and extract the juice and add 1 cup water. chopped the onions and tomatoes fine pieces. heat a pan and roasted the cow peas for few minutes,little light brown.and put in to the pressure cooker ,boil the cow peas.(2 whistle) take the tamarind juice add ,turmeric powder,red chilli powder,coriander powder,few chopped tomatoes,1 green chilli whole,and salt heat oil in the pan add muster seeds when they cracked add urad dal ,and add chopped onions fry few minutes when onion browned add the chopped tamotoes fry for few minutes, Add the tamarind juice mixture ,Cook for few minutes when it boiled add the cooked cow peas ,simmer the fire keep on another few minut...

Paruppu urundai kuzhambu Ingredients 1 cup thur dal 4-6 red chilli whole 1 big lime size tamarind 1 tsp sambar powder 1/4 tsp turmeric powder 1/2 t coriander powder 1/2 tsp red chilli powder 1 tsp jeera 1/2 tsp saunf seeds 2 green chilli 1 tsp mustard seeds 1/2 tsp urad dal 2-3 tsp coconut(cut and slice the coconuts very small peas size pieces) 3 tsp freshed coconuts few curry leaves and coriander leaves salt to taste 2 tsp oil METHOD Soak the dal in water for 2-3 hours grind the coconuts fine paste soak tamarind and extract juice and add more water about 1 litre add sambar powder,a pinch of asafoetide,red chilli powder,coriander powder,turmeric powder,green chilli,and salt ,tomatoes in to the tamarind juice ,keep aside take the dal,strain the water completly and add red chilli whole,jeera,saunf,1 green chillli ,a pinch of asafoetide and salt grind thic paste like vada heat oil add 1/4 tsp mustard seeds put the dal paste fry few minutes when the mixture thick not stick to the pan l...

TOMATO DAL Ingredients 1 cup Thur dal 1-2 onion 4-5 tomatoes 2 green chilli a pinch of Turmeric powder a pinch of asafoetide powder 1/4 t muster seeds 1/4 t urad dal 2 t oil salt to taste few curry leaves and coriander leaves METHOD Add turmeric powder in to the dal and cook in a presser cooker until the dal very smooth when the dal cooked remove from fire and mash well add little water and salt chopped onion,tomatoes and green chilli very finely heat oil in a pan add muster seeds when they cracked add urad dal ,green chilli fry for few minutes add little salt and add onion fry for few minutes till the onion get little brown add a pinch of asafoetide and curry leaves and chopped tomatoes fry for few minutes when the tomato cooked remove from fire add to the dal ,mix well.Garnish with coriander leaves serve with rice or poories remove from fire add to the dal

MOONGDAL WITH SPINACH Ingredients 300 g fresh Spinach 1 cup Moong dal 1 -2 tomato 2 -3 garlic cloves (crushed) 1 small piece ginger ( crushed) 1 red chili powder 1/2 turmeric powder 1/2 t coriander powder 1/4 t roasted cumin powder 1 /4 t cumin seeds 1 lemon juice 2 t oil 1 t sugar Salt to taste METHOD Wash Moong Dal and add water and (1 cup dal -3 cup water)cook in a pressure cook for 5 minutes or 3 whistles. clean the spinach and chop finely crushed the ginger and garlic,chop the tomatoes very small piece heat pan in oil and add cumin seeds and let them splutter. Add crushed garlic and ginger, chopped tomatoes and saute for few minutes well. add red chilli powder,coriander powder,turmeric powder and suger , salt and choped spinach fry and cook for few minutes and add the cooked moong dal and add little water ,bring to boil for few minutes. keep on simmer add some water cook for 5-7 minutes till the spinach cook tender and the dal get thick.srinkle the roasted jeera powd...

Dal Makhani Ingredients: 1 cup black urad dal(black gram whole,urad sabut) salt to taste 1/4 t turmeric powder 1/2 t red chilli powder 1'' small piece of ginger 2-3 garlic cloves 1 onion 2 small tomatos 2 small green chilli 20 -30 g g butter 2 t ghee 3-4 t gream 1 pinch of garam masala Method Pick and wash the dal soak the urad dal for 6-7 hours or over night.(it best soak over night) Chopped finly onion,tomatos,ginger,garlic and green chilli. (Add 7 time more water .use the water in which dal has been soaked) Add water,Soaked urad dal,salt,turmeric powder,red chilli powder,chopped ginger,garlic and one chopped onion pieces in a pressure cooker and cook for half an hour. (10- 20 whistle) Heat ghee ,fry chopped onion till golden brown and take out. Add chopped tomato,green chilli fry for few minutes. Grind it(onion,tomato,green chilli) and make a past. Add this paste to cooked dal and check the consistency and adjust if necessary by adding water if require add boiling water and ...

VEGETABLE DAAL ADA. INGEREDIENTS 50 g Argar daal 50 g Uraddaal 1 cup Rice 4- 5 Red chiili 1/4 t Saunf 2 Onion 1 Green chiil 4-5 t ghee salt to taste. few curry leaves. 1/4 cup grated carrots,1/4 cup grated gabbage,1/4 cup grated coconute. Method Soak the 1 cup rice with the arhar dal,and urad daal overnight. Chopped the green chiili,and onion. Greate finely carrot,gabbage and coconute .(all this for one cup) Grind the rice and daals and red chilli, to a thick batter with suffcient cold water.for few minute and add sanuf,chopped onion,gheenchilli,and run the mixed few minutes. Finely add the carrots,gabbage salt , curry leaves,and coconuts mix well,. The dal mixed shoud be in rava contancy. like dosa batter. Heat a tava and grease oil in it. spread a ladleful of the mixture evenly,apply fat all around and cook till the side turns golen brown.add few drop oil. when the under side is cooked turn over cook this side slightly .add few drop oil.when it cook. serve hot with chutney. If you wa...

FRIED MASALA CHANNA DAL Ingredients; 500 g channa dal salt to taste 1/2 t red chilli powder a pinch of garam masala. 3 t of soda 1/4 t coriander powder 1/4t cumin powder 1/4 t mango powder a pinch of chaat masala. oil or ghee for frying Method Pick,clean and wash the channa dal. Soak the Dal in water to which soda bicarbonate has been added . (use about 2 tsp soda to one cup of dry channa dal.) Soak for 1/2 hour.changing water every 10 hours to prevent fermentation. Then drain all the water. Dry with a dry cloths. Spread out under fan for an hour to dry extra moisture. The Dal should be completely dry. Take deep fring pan fry the Dal in hot oil on medium heat.fry all the dal till almost crisp. Drain and remove surplus oil. And than speread on the paper.when cool. all oil would be absorbed by the paper. Mix all the masala salt,garam masala,red chilli powder,cumin powder,mango powder,mix well.And serve. or if you use salt ,red chill powder,and fryed curry leaves.and pinch of chat masala....

CHANNA DAL CHANNA DAL IS YELLOW SPLIT PEAS.THIS BENGAL GRAM DAL ARE FOR THEIR PROTEIN CONTENT. 1 CUP OR KATORI BENGALGRAM . WHICHT IS 175 G. THIS CHANN DAL USED FOR MANY VARITIES OF FOOD LIKE DAL PREPARATION,VADA,KUDU,RICE PREPARATION,AND WITH VEGETABLES, MOST PROPERLY THIS DAL USE WITH THE VEGETABLE IT GIVE GOOD TASTE. SOAK DAL ARE USED FOR VADAS ,KABAB,AND PAKODAS.THIS POWDER (BASAN)IS USED MANY NAMKINS AND SWEETS. BENGAL GRAM:Cicer arietinum In Tamil Kadala paruppu,Hindi -chane-ke-dal,Telgu -Sanaga pappu,Bangal -cholar dal,Kashmir choladal,Marathi harbara dal. 100 g channal contain 24m g protein,1.4 mg fat,60m g carbohydrates,calcium 58 mg ,phosphorus 331 mg,and iron is 5.3 mg. MIXED DAL . Ingeredients 50 g channa dal 50 g urad dal 50 g moongdal ginger chopped 1 t 1/4 turmaric powder salt to taste 4- 5 cup water, ghee 2 t for baghar 1 small chopped onion 1/2 t cumin seeds 1/4 t red chilli powder a pinch of garam masala 1/4 coriander powder Method Clean and washed the dals Take a pre...

ARHAR DAL Ingredients 1 cup arhar dal 1/4 turmeric powder salt to taste 1/4 t mustard seeds urad and channa dal 1 t each a pinch of Asfoetida(hing) 1 tomato 1 onion or 2-3 baby smal onion few curry leaves few coriander leaves 1/2 whole red chilli 1 small green chilli 2 t ghee Method: Pick,wash and soak the dal few minutes Add the salt, turmeric powder and cook with water till the dal is soft. Wash ,and chopped the green chilli,onion,tomato fine. Heat ghee add the mustard seeds .when thay start cracking add uradal and channadal cook few minutes, add the hing,and 1/2 red chilli,chopped onion and curry leaves. The onion get brown add the green chilli,tomato,fry for few minutes and add curry leaves. Add the boiled dal and 1/4 cup water to the masala .and cook on slow fire till well mixed Serve hot sprinkled with garam masala and coriander leaves. Punjabi dal Ingredients 100 g urad dal 50 g channa dal 3/4 t turmeric powder 1 onion 2 green chilli 1 small piece of ginger 1 t red chilli powder...

whole green gram yellow mung dal SPROUT MOONG DAL. SPROUT MOONG DAL take 1 cup of whole green gram . wash and soak for 6-8 hours.drain water .place in a muslin cloth .tie it up and let it remain hung on a kitchen nail for 24 hours or over night .sprinkling water every 3-4 hours.the moog dal will grow small spouts.after 24 hours,keep in fridge.you can use it 2- 4 days. This green gram whole. is a good protein and carbohydrate food. 100 g moong dal has 10 mg moisture. 4mg iron, 254 mg protein, 56 mg carbohydrates, 124 mg calcium, 325 g phosphorus, 4.1 fibre,3.5 mineral,1mg fat. 100mg moong dal gives 334 mg energy. When the whole green gram skin is removed, we get the moong dal, which is yellow in colour. Moong dal ( phaseolus aureus roxb ).in Hindi it moong dal,Gujarati mag,Kannada hesare kalu,Malayalam -cheru payar parippu,Punjab- mungi di dal,Tamil -payatham parippu or pasiparippu.,Telugu -pesalu,pesara pappu. Soak the whole green gram overnight. And this sprouted moong dal can be used...

CHICKPEA http://en.wikipedia.org/wiki/Chickpea http://en.wikipedia.org/wiki/Image:Sa-whitegreen-chickpea.jpg CHANNA CURRY NEEDED PULSES. .(WHITE CHANNA'S,BLACK CHANNAS,SOYABEANS,RAJMA,SOYABEANS.LOBIA.) Ingredients: 100 g black or white Channa's. 2 onion 2 tomato 1 t garlc and ginger paste 1/2 tRed chilli powder 1/4 turmeric powder 1/4 garam masala salt to taste 1-2 t oil coriander leaves few Method Pick and wash the Channa's .soak overnight in water.In winter soak in warm water.(if you forget to soak in water.take a hot pot or casserole put warm water soak the pulses ) Take a pressure cooker put this soaked pulses add about 1-2 cup water and 1/4 t salt and pressure cook for 30 minutes. Chopped onion Blanch and cut the tomatoes in to small pieces. Heat fat in a pan and fry the onion,ginger and garlic paste to golden brown.till the oil is separates. Add red chilli powder,turmeric powder,tomato and salt.fry with the help of little water till the fat separates out Drain the Ch...

Pulses are very important part of Indian diet. Indian cuisine are made in pulses and herbs and spices.Indian dish to cereal preparations like chapati,rice,parathas,poori,upmas,vada,idli,dosa,dhoklaand most of the food prepared .pulses are used as whole or washed,and spits dals.basan(channa dal flour) is used to make chapati,pakodas,cheelas,ladoos,and burfies.wet ground dalsa can be used in the preparation of fo fomented food like idili,dosa.addai,and dhokla.sprouted pulses can be used in to a variety of preparation like chats,raitas,paranthas,and cutlets, soak pulses are used vada,addai,kofda.and pallas. Essentials in making pulses preparation Soak whole pulses over night to reduce cooking time. to reduce the cooking time and frothing ,add a few drops of fat oil.or til oil . avoid the use of cooking soda .it destroys vitamins B.and more soda make stomach pain. use asafoetidea (hing) and turmeric powder.ginger,garlic.becase some pulses make Gas,and we get GAS PROBLEM. Do not use hard wa...