Roadside Tadka

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I have posted this recipe before but its for Srivalli that I am posting it once more to participate in the event hosted by her.

Serves 2

Ingredients:

Green Mugh dal: 150gms

Tomato: 2 medium sizes

Onion (Peyaj): 2 large ones

Garlic (Rasun): 7 or 8 cloves

Kasturi Methi (Fenugreek leaves): 1 tablespoon

Green chili (Sukhno Lanka): 3

Turmeric powder (Halud guro): 1 teaspoon

Sunflower Oil (Saada tel): 2 tablespoons

Salt to taste

The Ingredients

Preparation:

• Soak the mugh dal for about an hour.
• Pressure cook for at 2 to 3 whistles.
• Drain the excess water out of the dal and keep aside.
• Cut the onions in square pieces, and the chilies into small ringlets.
• Heat the oil in a shallow wok.
• As the oil gets heated throw in the onions to sauté along with the garlic.
• As the onions become tender, add tomatoes and chili, sauté for 2 more minutes.
• Add the mugh dal, turmeric powder, salt and toss well.
• Add little water if necessary and in between mash the dal properly.
• Now add the Kasturi Methi to the preparation and mix well.
• Scramble to eggs in a separate frying pan with little salt and throw in to the Tarka preparation.
• Take it out of flame as it gets dried up.

Tarka with roti, curd and onion

It tastes best with roti or paratha and a little bit of curd and onions. You can add chicken or mutton keema, or anything of your choice. Tarka also tastes good without adding any other non-vegetarian items to it. So, you can have it without any other supplementary to it. Catch you soon, till then Happy Cooking and Happy Eating.

Sending my recipe to Srivalli’s Announcing My Legume Love Affair, Seventh Helping! , the event brain child of Well-Seasoned Cook Susan .

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Alu Kabli

We’ve moved to own domain name – bengalicuisine.net. You can follow me on Twitter, visit my Flickr photostream.

When I was young and still a school going child, my mom was very particular about my hygiene. She never used to let me have anything prepared on the streets, but that led me to break the rule and indulge having roadside food. Everyday when I used to comeback from school I used stop at the nearest chaat stall and had my share of alu kabli. Alu Kabli or alu chaat as they call it in most parts of India is very popular among all students, but to disclose the secret it tempts all. My mom used to scold me for having street junks, but I could never kill my temptation to have the small bowl full of alu chaat. School days have passed years ago, but I still can’t resist the smell and taste of alu chaat.

The tamarind paste and the green chilies mix to create an ecstatic smell of freshness, which I have never got from any dish I had. The spices make a brilliant hot and sour combination, and of course the potatoes and chickpeas add to the joy of having it. This evening when I was preparing the alu chaat, I am flown back to the stall just outside my school, and how I craved for the last bell to ring. I have had alu chaats in many different places, but still when I pass by that chaatwala I stop to commit the sin of having the same old alu chaat. Today my post is a tribute to the good times I spent with my friends in front of the chaat stall and the fear of getting caught by mom.

Serves: 4

Ingredients:

Potato (Alu): 2 large sizes

Onion (Peyaj): 1 medium size

Roasted cumin powder (Jeera guro): 1 teaspoon

Red Chili Powder (Sukhno Lankar guro): 1 teaspoon

Green chili (Kacha Lanka): 2-3

Chickpea (Chana Dal): 1 tablespoon

Coriander leaves (Dhane pata) for garnishing

Salt to taste

Preparation:

• Soak the chickpeas overnight, or for more than 6 to 7 hours.
• Boil the potatoes without taking out the peel. Alternately you can also bake it in a microwave oven for 12 minutes.
• After the potatoes are boiled properly, see to it that they are not over boiled, take out the peels and chop them into 1” length pieces
• Chop the onions very finely, the chilies in small rings
• Add all spices along with the onions, green chili and salt; mix well
• Throw in the chickpeas and tamarind paste, toss it so that it gets evenly mixed
• Garnish with coriander leaves and serve

Alu Kabli

Alu chaat is a favorite among all age groups. Serve it over an evening chit chatting. Look for more updates here, till then Happy Cooking and Happy Eating.

Sending this to Original Recipes – Monthly Round-Up Event.

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Two joys and a Recipe

Today is a great day for me. Thanks to Ganesh Chaturthi I got a break from my daily routine of waking up, getting ready and taking a bus to work. This morning I woke up and the first thing that I did was visit my blog. Oh, and there was a great news for me. Priti had sent me an award. Thank you Priti. See my Awards page to check out the awards. This was not all, visiting the Great Cooks Community site I found another great surprise. My name was there as the Featured Blogger of the month. It’s really a great way to start a day with two great surprises.

Back home I was always a junk food lover. Coming to Bangalore I really miss those roadside food junctions. At times I get so much desperate to have those that I prepare those at home. Though can’t find that dust mixed taste in the home cooked junkies, but still it’s something closer. The other night I thought of cooking Tarka. Tarka with roti was a delicacy in those roadside food shops. For those who are thinking what this Tarka is, I tell you it’s a special way of preparing the green Mugh dal. Here’s the recipe for you all.

Serves 2

Ingredients:

Green Mugh dal: 150gms

Tomato: 2 medium sizes

Onion (Peyaj): 2 large ones

Garlic (Rasun): 7 or 8 cloves

Kasturi Methi (Fenugreek leaves): 1 tablespoon

Green chili (Sukhno Lanka): 3

Turmeric powder (Halud guro): 1 teaspoon

Sunflower Oil (Saada tel): 2 tablespoons

Salt to taste

The Ingredients

Preparation:

• Soak the mugh dal for about an hour.
• Pressure cook for at 2 to 3 whistles.
• Drain the excess water out of the dal and keep aside.
• Cut the onions in square pieces, and the chilies into small ringlets.
• Heat the oil in a shallow wok.
• As the oil gets heated throw in the onions to sauté along with the garlic.
• As the onions become tender, add tomatoes and chili, sauté for 2 more minutes.
• Add the mugh dal, turmeric powder, salt and toss well.
• Add little water if necessary and in between mash the dal properly.
• Now add the Kasturi Methi to the preparation and mix well.
• Scramble to eggs in a separate frying pan with little salt and throw in to the Tarka preparation.
• Take it out of flame as it gets dried up.

Tarka with roti, curd and onion

It tastes best with roti or paratha and a little bit of curd and onions. You can add chicken or mutton keema, or anything of your choice. Tarka also tastes good without adding any other non-vegetarian items to it. So, you can have it without any other supplementary to it. Catch you soon, till then happy cooking and happy eating.

Sending my recipe to Srivalli’s Announcing My Legume Love Affair, Seventh Helping! , the event brain child of Well-Seasoned Cook Susan .