Dal - Masoor (Lentil Soup)

My sister in law asked for a dal recipe. In our house we eat Masoor dal - they are orange round lentils - are the most popular. I can't have a meal without them but with the rising prices of food and especially staples in Bangaldesh - Masoor dal is getting expensive =(

Anyway, there are many different ways to make the dal. Each family or individual has their own methods. Like in my kitchen - I cook it totally different than Alom, our personal manager cum cook. So, below is my version which my friend Niyati learned recently and enjoys quite a bit =) The key to this is the balance of turmeric and salt - so give it a shot and you will learn what amounts you prefer!

Ingredients

1 cup - Masoor dal
2 1/2 chopped - med. Garlic cloves
1 chopped - med. Onion
1 tsp. - Turmeric powder
1 split - Green chili
Cilantro for garnish
Salt to taste
2 tbsp. - Oil (adjust to your need)
about 3 cups of Water (adjust to your need)

Optional
1 chopped - Tomato
1 tsp. - Paach foron

1) Wash and soak the daal in water for about an hour or two.

2) Heat oil in a pot, add the onions then garlic. Fry them till the onions are about transparent.

3) Drain the water from the lentils. Add them to the pot, add the turmeric and salt - leave on med-high heat. Fry it in the oil mix for about a minute. Add the water.

4) Once the water starts to boil heavily, lower the heat, cover and let simmer for 15-20 mins. Check in once in a while and stir. Check for salt balance. The water evaporates, so of you want it very liquidy, add more water. I like mine a little thick so I leave it as is. Adjust per your need and taste.

5) Once you are satisfied with the consistency - you can do 1 of two things.

- Add the green chili and cilantro and serve -or -
- Do a tadka (see optional below).

Optional

Tadka: Heat another small pan with about 1-2 tsp. of oil. Add the paach foron. Once it starts to splutter add a tiny bit of onion and garlic. Once the onions are transparent - take a spoonful of the dal into the tadka. Then pour the whole tadka into the dal. Stir and mix well. Add green chili and cilantro and serve!

At about middle way through the cooking - like at 8 mins or so - if you want you can add chopped tomatoes or green mangoes. It gives it a sour tangy taste and a different consistency.

Tilapia in coconut milk - Royal Foodie Joust entry!

I entered this into the Royal Foodie Joust at The Leftover Queen forum. There are wonderful dishes over there so I am a little intimidated! Stop by and pic your fav. - don't forget to vote! My pic came out terrible and didn't do any justice to the taste. It was fun to make this dish and my husband loved it! I am making it again but with shrimp this time...


Tilapia in Coconut Milk

I used 1 fish - Tilapia fillets
1 tsp - Turmeric powder
1/2 tsp - Coriander powder
6 cloves - Garlic
1/2 tsp - Mustard seeds (coarsely ground)
1 - Dry red chili
handful - French beans
1/2 handful - Sprouts
4 tbsp - Elachi lime or reg lime juice
1/2 cup - Lite coconut milk
1/2 cup - Oil to fry
Salt to tatse
3-4 cups - Water

1) Wash filet and cut into 1 inch strips. Leave the skin on.

2) Marinate the filets in 2 tbsp of lime juice, lime zest, salt and 1/2 tsp turmeric. Mix well and set aside.

3) While the fish marinates, cut garlic into small pieces, clean french beans and cut off ends and coarsely grind whole yellow mustard seeds. ( I use the spice grinder on the blender, another option is a mortar pestle).

4) On a med-low fire, heat oil in a wok or any deep pan. Add the garlic and mustard. Cook it for 1-3 mins. Th mustard seeds will splutter, so be careful!

5) Turn up the heat to med-high and add the fillets. Add 1/2 tsp of turmeric and 1/2 tsp coriander powder. Gently stir to turn the fillets. Turn up the heat and add the water.

6) Add the french beans and sprouts. Take one whole dry chili and break it in half over the pan than drop the pieces in.

7) Add the coconut milk and salt to taste. Let it simmer on med-high for 3-4 mins. Taste test the curry for salt and flavor. Lastly squeeze a bit of lime juice on top and serve!!

Foodie Blogroll

Being online and checking out so many blogs and finally starting a cooking blog of my own - I have taken the next step and become a part of the foodie world! This blog is listed on the Foddie Blogroll - a community of food lovers and cooks. Its a such a wonderful experience to be able to interact with other food lovers! Want to give out a special thanks and an "awesome job" award to Jenn aka The Leftover Queen who initiated this whole community! Check out her blog: http://www.leftoverqueen.com/ and don't forget to check out the blogroll (top left on this page).

Enjoy!!

Prawn Coconut malai

My mother sent this recipe when she read my blog...haven't had a chance to try it yet but sounds delicious.

Ingredients:
10-12 Prawn
2 Bay leaves
2 tsp Onion paste
1 tsp Ginger garlic paste
2 tsp Tomato Puree
halfcup coconut milk
1 tsp ghee
1/2 tsp turmeric powder
1 tsp chilli powder
Salt to taste
1/2 tsp sugar
1/2 tsp garam masala powder
few corriander leaves
3 tsp oil

Method:
1. Wash the prawn. Sprinkle salt and turmerice powder on them. Keep aside
2. Heat the oil, fry the prwan till the golden brown. Keep them aside.
3. Add the bay leaves in the remaining oil, add onion, ginger garlic paste and stir well. Add tomato puree turmeric powder, chilli powder, sugar and salt and stir till oils gets seperated from the mixture.
4. Add prawn now and mix it well.
5. Slowly add the coconut milk and then add half a cup of water and bring it to boil in low heat.
6. When the curry thickens, spread the ghee & garam masala powder evenly all round the pan.
7. Garnish with coriander leaves and serve hot with rice and Naan.