Dill curry (shepu/sabasgi)

Dill is known as shepu chi bhaaji in Marathi and sabasgi palya in Kannada.

Preparation:
Soak moong dal for atleast 25 minutes.
Discard hard stems of dill and wash.
                                                        Soaked moong dal:

                                                        

                                                         Dill:

Ingredients:
3 bunches of dill
1/2 cup of soaked split moong dal
4-5 cloves of garlic crushed or chopped
2-3 green chilies chopped
1 teaspoon of cumin seeds
3 tablespoons of olive oil
Salt to taste
1/4 teaspoon of turmeric powder

Method:
1. Chop dill into roughly 1/4 inches long pieces and keep aside
2. Heat oil in a skillet or cooking pan
3. Splutter cumin seeds
4. Add green chilies and garlic. Fry until garlic turns light brown
5. Drain soaked moong dal and add the dal to the skillet and fry for a minute

6. Mix turmeric powder and salt and add dill

7. Mix thoroughly, cover and cook for about 7-8 minutes or until dill and dal are cooked.
Don't forget to stir occasionally since dal tends to stick to the bottom. Sprinkle some water if you think the curry looks dry.

Serve hot with roti or rice.

Avarekai palya (Ghevdyachi bhaaji)

Ingredients:
1. 1/2 lb Avarekai/ghevda
2. 1/2 cup chopped onion
3. 4-5 garlic pods, crushed
4. 1 tsp kare khara (kala masala), you can skip this if you don't have the masala handy
5. Red chilli powder to taste
6. Salt to taste
7. 1/2 tsp turmeric powder
8. 2 tbsp oil for seasoning
9. 1 tsp mustard seeds
10. 1 tsp cumin seeds
11. 4-5 curry leaves

Method:
1. Wash and cut avarekai into 1/2 inch long pieces

2. Heat oil in a skillet or cooking pan
3. Splutter mustard and cumin seeds
4. Add curry leaves and garlic, stir for a minute
5. Add onion and fry until translucent
6. Add avarekai and fry on medium heat for 2-3 minutes. This is the key for a tasty curry.

7. Add kare khara and mix

8. Now add chili powder, turmeric powder and salt and mix well

9. You might sprinkle few drops of water if the curry looks dry. Cover and cook on medium heat until the beans are tender. Stir occasionally to avoid charring of the curry.

Serve with roti or rice.

Spicy dal tadka

This recipe is inspired from a restaurant in my home town.
Preparation: Cook toor dal. I usually cook toor dal with 2 and half times of water in a pressure cook for 3 whistles.

Ingredients:
1. 1/2 cup of cooked toor dal (split pigeon peas)
2. 1/4 cup of chopped onion
3. 3 garlic pods, crushed
4. 3-4 curry leaves
5. 1 tsp of cumin seeds
6. 3 tbsp oil (save 2 tbsp for final seasoning)
7. 2 tbsp red chilli powder or per your taste
8. 2 tsp garam masala
9. 1/2 tsp turmeric powder
10. Salt to taste

Method:
1. Heat 1 tbsp of oil in a pan
2. Splutter cumin seeds and add curry leaves
3. Stir for few seconds, add onion and garlic and fry until onion is translucent
4. Add garam masala, salt and turmeric powder and cook for a minute
5. Now add the cooked dal and mix. Add some water if needed. Make sure it is not as runny as sambhar.
6. Cover and boil for 3-4 minutes. Turn off the heat.
7. Meanwhile, in a separate pan heat the remaining oil, turn off the heat as soon as the oil is hot enough.
    Add red chilli powder to the oil, and add this mixture to the dal.

Serve with roti or rice.

Coconut chutney

This chutney is nutritious, healthy as well as delicious! Goes well with idli, dosa, paserattu, crepes.

Ingredients:
1 cup of shredded fresh coconut. I usually use the frozen coconut.
1/4 cup of plain yogurt/curds
3-4 stems of fresh cilantro
2-3 green chili, stemmed
salt to taste
1 and half tbsp of oil for seasoning
1 tsp of cumin seeds
1 tsp of mustard seeds
3-4 curry leaves
1 tsp of hing/asafoetida powder

Method:
1. Grind coconut along with cilantro, chili, yogurt and salt to a smooth paste. You may add a little bit of water while grinding
2. Heat oil in a small pan
3. Splutter cumin and mustard seeds
4. Add curry leaves and asafoetida powder and turn off the flame
5. Add the above seasoning to the coconut paste and mix well

Serve with idli or dosa or any crepes.

Mashed potatoes

This was the only recipe that came to mind after having my oral surgery. It came out real yummy!

Ingredients:
2 medium sized potatoes
2 tbsp butter
1/2 cup of warm milk
salt to taste
2 tsp black pepper powder

Method:
1. Cut the potatoes in halves and boil in water for 20-25 minutes or until very tender
2. Peel the potatoes and mash them to soft paste with a fork
3. Add the rest of the ingredients and mix well

Peanut powder chutney

I use this chutney pretty much with anything, like idli, dosa, paserattu, etc.

Ingredients:
1 cup roasted peanut powder
1 and a half tbsp of plain yogurt
1 tbsp oil for seasoning
red chili powder per your taste
salt to taste
1 tsp of Hing (Asafoetida powder)
1 tsp of cumin seeds
1 tsp of mustard seeds
3-4 curry leaves

Method:
1. In a bowl, mix together peanut powder, red chili powder, salt, yogurt and keep aside
2. Heat a small pan with oil
3. Splutter mustard and cumin seeds
4. Add curry leaves and asafoetida powder and turn off the flame
5. Add the above seasoning to the peanut mixture and mix
You may add a little bit of water for consistency

Pesarattu (green gram crepes) - brunch

A nice little coincidence happened the other day. Just as I was worrying that I don't have any good ideas for a scrumptious healthy meal, my friend called me just to tell me about this new recipe she tried!
Aha! This dish has become a new hit in my family.

Preparation: Soak 1 cup of whole moog dal (green gram) with 1/4 cup of white rice for at least 5 hours. It is a good idea to soak it overnight to have it handy for brunch the next day.

Ingredients:
soaked moog dal and rice
1 small onion coarsely sliced
2-3 green chili, stemmed
1/2 inch of ginger
3-4 stems of fresh cilantro
salt to taste
oil for baking

Method:
1. Drain the soaked ingredients
2. Grind all the ingredients except oil with water to a smooth batter. I usually prefer a dosa-like consistency. But don't make it too runny

3. Heat a tawa or pancake griddle, and pour a laddleful of the batter and spread evenly into a thin crepe

4. Cover with a lid and cook. Flip over the crepe dribble little oil and cook the other side uncovered

Serve with chutney of your choice. I used some leftover coconut chutney and fresh Peanut chutney.