Gobi palak | Spinach with cauliflower

This recipe is from  Mrs. Mallika badrinath's side dish book.  In her book the cauliflower was deep fried, but i baked the cauliflower which turned good too.............

 

Manthakkali vatha Kuzhambu

Vatha kuzhambu can be done with manthakkali or sundakai. You get this vathal readymade. Otherwise, they soak these manthakkali or sundakai in buttermilk  with salt and sun dry them to make these vathals. Sundakai vathal taste little bitter.

Ingredients:

Manthakkali vathal - 1 fistful
Tamarind - lemon size
Tomato - 1
Chilly powder - 2 tsp
Salt - as per taste
Gingelly oil - 1/4 cup
Vatha kuzhambu powder - 2 tsp

For seasoning :

Mustard - 1 tsp
Curry leaves - 5
Hing - 1 tsp
Dried onions - 1 tsp(optional)

Method:

Soak tamarind in hot water for 10 mins and extract a thick consistency of tamarind water. Set aside.

In a heavy bottomed pan, add oil and fry the vathal and keep it separately. In the same oil add tomatoes after it turns mushy add tamarind water, red chilly powder, vatha kuzhambu powder and salt. Let it boil till it get thickened and the oil separates at the corner.

At this stage, add manthakali vathal which is fried and allow to boil for few more minutes. Give seasoning with 1 tsp of oil and add the ingredients in the same order and transfer in the serving bowl.

Note:


Vatha Kuzhambu powder:

Chana dal - 2 tbsp

Coriander seeds - 4 tbsp
Curry leaves - 10
Fenugreek seeds - 1 tsp

Red chillies - 10

Hing - 1/2 tsp
Sesmae oil - 1 tbsp

In a heavy bottomed pan add oil and fry all the ingredients one by one. Cool it. In the blender, add all the ingredients together and powder it. Store in a air- tight container. 

Dal dhokli

Dal dhokli is an gujarathi dish. It is thicker than soup and a comfort food. This dhokli is a wholesome food  that can be taken in winter.

 
Ingredients:

For dhokli:

Wheat flour - 1 cup
ajwain - 2 tsp
Jeera powder - 1 tsp
Turmeric powder - 1/2 tsp
salt and water - as needed

For dal:

Toor dal - 1 cup
Turmeric powder - 1/4 tsp
Red chilly powder - 1 tsp
Coriander powder - 1 tbsp
Jeera powder - 1/2 tsp
Garam masala - 1/2 tsp
Lemon juice - 1 tbsp
Salt - as per taste

For tempering:

Ghee - 2 tbsp
Jeera - 1/2 tsp
Bay leaf - 1
Ginger grated- 1/4 tsp
Hing - a pinch
Green chilly -1
Peanuts - 1 tbsp
Curry leaves - 5


Method:


To prepare dhokli:

Mix the given ingredients given for dhokli to a soft dough. Then roll into thin strips. Cut into diamond or square shapes and keep aside.

For dal:

Pressure cook the dal with turmeric by adding more water. After it cools down take the water separately and transfer into a sauce pan and add dhoklis one by one into the boiling dal water. When the dhoklis are cooked it comes up.

Then add the cooked dal, red chilly powder, coriander powder, jeera powder, garam masala and salt. If this dal is too thick add some water. Switch off the flame and add coriander leaves and lemon juice.

For tempering, add all the ingredients given in the same order and transfer into dal and serve hot.

Note:

While adding dhoklis add one by one otherwise it will all stick together. To know the dhoklis are cooked, when added in water you have to cook till all dhoklis float.

Red bell pepper & tomato chutney

Bell pepper and tomato mixed together will be a good accompaniment with tortilla chips. It goes well with  idli or dosa. All the red ingredients give a nice color. If you are using as a dip, there is no need to season it. For side dish season with mustard seeds and urad dal.

Cucumber morkuzhambu

When it comes to morkuzhambu, you can add any type of watery vegetables. This sour and spicy gravy tempered with spices goes well with any fry or parupu usli.

Veggie soup

A low calorie soup, with tomato based and fresh vegetables. It's great on a cold day.

Ingredients:

• Moong dal - 2 tbsp
• Onion - 1 
• Tomato -3 
• Carrot -1

For seasoning:

• Butter - 1 tbsp
• Tomato - 1(cubed)
• Cabbage - 1/4 cup (grated)
• Carrot - 1/4 cup (grated)
• Salt and pepper - to taste

Method:

Pressure cook moong dal with the veggies for 10 minutes. After it cools down blend and if needed, strain it.

In a saucepan, add butter or olive oil, grated cabbage and carrot, chopped tomatoes and saute for 2 minutes. Add the puree, pepper and salt in the sauce pan and bring to boil. Serve hot.