Dal Pakwan

OMG!!!! I did it. From last 2 years I wanted to make this dish. When I first time saw this recipe in Alka's Blog. But some or other thing took me away from trying this recipe. Thanks a lot Alka it was really yummy and now it will be in our regular weekend menu list.  Dal Pakwan is a traditional Sindhi breakfast  recipe.  Though it is full of calories but some time you can try out this yaar. The only thing I did to reduce  my guilt is I used half a quantity Maida and half wheat flour;-)

Ingredients

For Dal

Chana Dal - 1 cup

Tomato -1 (finely chopped)

Green Chillies - 3-4

Cumin seeds - 1 teaspoon

Turmeric Powder - 1/2 teaspoon

Curry Leaves - 4-5

Oil - 1 teaspoon

Salt to taste

For Pakwan

All purpose flour (Maida) - 1 cup

Whole wheat flour - 1 cup

Ajwain - 1 teaspoon

Red chilli powder - 1/2 teaspoon

Tamarind extract - 1 teaspoon

Hot Oil - 2 tablespoons

Salt to taste

Oil for Deep Frying

For Serving

Chopped onion - 1 medium

Chopped coriander - 2-3 teaspoon

Chopped tomatoes - 1 small

Sweet Tamarind chutney - As required

Chilli powder -  - As required

Procedure

For Dal

Wash and soak dal for one hour.  Now Pour oil in pressure cooker. When it becomes hot add cumin seeds, curry leaves and green chilies. Fry it for a minute.  Now add chopped tomatoes and cook it properly. Then add dal, turmeric powder and salt. Mix it properly.  Add little water and close the lid of cooker.  Cook till two whistles.  When the pressure got released open the lead. Cooked dal should  not  get mushy completely.  Add tamarind extract and mix well.  Again cook for a minute.  Dal is ready.

For Pakwan

Mix all ingredients of Pakwan. Except oil for  frying ;-).  Add little water at a time and kneed a stiff dough.  Cover it and rest it for 20 minutes. Then Make small balls of dough (approximately 10-11) .   Heat oil in Kadai for frying. Roll each ball like puri. Prick puri with knife so that it will not get puffed while frying. Now fry this Puri (pakwan) on medium flame till it turns golden brown and crisp.   Drain the  excess  oil on kitchen towel.

For Serving

While serving take  dal in a bowl.  Sprinkle chilli powder. Some sweet tamarind chutney. Then chopped coriander, onion and tomatoes. Serve it with hot and crispy pakwan

Nimona

My friend Anjali had given this recipe to me. She told me to try out this with fresh green peas. Now this is the right time when lots of fresh green peas available in Market. It is really very unique in taste, specially with the use of 'Mangodis' . A different version of Aalu matar ki Sabji.

 
Ingredients


Shelled Green peas - 1 cup

Potato - 1

Onion - 1

Tomato -1 small

Garlic cloves - 3-4

Ginger - 1/2 inch

Mangodis - 1/4 cup

Red chilli powder - 1 teaspoon

Coriander powder - 1 teaspoon

Turmeric powder - 1/2 teaspoon

Bay leaves - 1

Cloves - 2-3

Cinnamon - 1 inch piece

Green cardamom - 2

Cumin seeds - 1/2 teaspoon

Oil - 3 tablespoon

Pure Ghee - 1 teaspoon

Salt to taste



Procedure
Chop onion and tomatoes very finely. Peel and make cubes of potato. Now Divide peas in two bowl. Grind one portion and keep aside. Heat oil in kadai and fry cumin, cloves, cinnamon, cardamoms and grind it to a powder. Then fry onions, garlic and ginger one by one. Make a paste of it. Then fry cubed potatoes and keep aside. Now fry Mangodis in oil till it turns to golden brown and keep aside. Make a puree of tomato. Now in another kadai heat pure ghee , add crushed asafetida. Now add ground peas and saute it till paste starts sticking to kadai. Keep this aside. Now heat the remaining oil, add bay leave then onion paste, turmeric powder, chilli powder and fried spices powder and saute it. Then add tomato puree and saute it. Then add potatoes, mangodi, both peas and salt. Mix wel. Now add 1 cup of water , cover it and cook till oil appears on the side of kadai. Tastes best with garam phulka.

 
 

Tried and Tasted.....Mughlai Dum Aloo

From 1st july 09 to 20th of july, I was just daily going through Asha's Foodie hope for Tried and Tasted event. She has very huge and nice collection of recipes. I decided to make Dum aloo, because I wanted to try this authentic mughlai dish from so many days. Some guests were there at my place and I make this Mughlai Dum aloo for them. They were very happy, Dum aloo was tasting just yummmmmm.
Thanks Asha for the lovely recipe. and Ashwini for this event.

So the Mughlai Dum aloo from Asha's Foodie hope for u......

This is my entry for this month's Tried And Tasted, hosted by Ashwini of Ashwini's spicycuisine and Asha's Foodie hope this month.

Tried and Tasted - Gingered Tomato Sauce

When I read about the Tried and Tasted – Lisa's Vegetarian Kitchen event, I was going through Lisa's blog and was confused about selecting the recipe. I finalised on the Gingered tomato sauce which she says is perfect for pasta and pizza too. I tried it and it tastes awesome. I stayed with her version thoroughly. I tried it in pasta and for pizza topping also. This is also nice for sandwiches as a spread. Thanks a lot Lisa.



This is my entry for this month's Zlamushka's Tried And Tasted, hosted by Aparna of My Diverse Kitchen and featuring Lisa's Vegetarian Kitchen this month.