Dal.. the easiest way is to preshure cook it with onions, chilly, Tomato , haldi & Salt.. u can also add vegs as per ur tast.. 3 wistles..and add tadka .. u have delicious dal done..
Sabji..
Cabage: Pata gobi... is one of the esiest made sabji.. cut gobi finely.. soak channa (split) in water for abt 15 mins.. in a kaddi .. prepare tadka in the usual fashion..( Heat Oil, add musterd seed once oil is hot, let the mustards seeds burst, add haldi, hing, jeera powder, corriender powder, bay leaves) add green chilli slit into 2 pieces, then add cabage and fry for 2 mins.. cover till cooked add half a tea spoon sugar and salt to taste..ur sabji is ready.
This goes well with rice and roti both.
Tuesday, 24 July 2007
Basics for indian Cooking
First let me tell you ..why i chose this topic.. My sister has completed her Chem.engg and is flying to the US this Fall ....this is an easy guide i am pening down for her.
1) Most Indian food is pressure steamed or fried we don't bake much.
2) Basic Integers : You require all the tadka (seasoning) items like mustard seeds (100 grams), cuming seeds (100 grams), methi seeds (100 grams), haldi(turmeric) (100 grams), red chilli powder(250 grams), Hing (asifotida)(50 grams), coriander seed powder(100 grams), bay leaves (optional), garlic... Sugar(1 Kg), tea leaves( if you are a tea drinker) or Coffee....
Fresh stuff u can stalk up to a week- coriander & Pudina leaves, ginger, green chilli(100 grams), lemon, bay/curry leaves, butter(1oo grams), Eggs ( all the above mentioned things can be stored in the refrigerator for alteast a week) .......
Potato(1 kg), onions(1 kg), should be kept in an open basket
Rice, Atta ( Jawar atta), Dal (I general use toor dal)
3) Utensils required: You would require a Nirali - kadai (for deep frying), Nirali Pan ( flat base), a Nirali - cooker, Nirali - tawa( if you plan to make roti or dosa)। Ofcourse u need a gas/ microwave to cook। once u r set up with these basic stuff... u can try ur hand at cooking ...
Lets star with rice
Microwave - 1 cup rice 2 cups water use a microwave proof vessel
Wash rice until water runs clear॥ Add water and cook in microwave for 15 mins on 100%....stand for 10 mins
Tadka/ Seasoning
Heat Oil, add musterd seed once oil is hot, let the mustards seeds burst, add haldi, hing, jeera powder, corriender powder, bay leaves
1) Most Indian food is pressure steamed or fried we don't bake much.
2) Basic Integers : You require all the tadka (seasoning) items like mustard seeds (100 grams), cuming seeds (100 grams), methi seeds (100 grams), haldi(turmeric) (100 grams), red chilli powder(250 grams), Hing (asifotida)(50 grams), coriander seed powder(100 grams), bay leaves (optional), garlic... Sugar(1 Kg), tea leaves( if you are a tea drinker) or Coffee....
Fresh stuff u can stalk up to a week- coriander & Pudina leaves, ginger, green chilli(100 grams), lemon, bay/curry leaves, butter(1oo grams), Eggs ( all the above mentioned things can be stored in the refrigerator for alteast a week) .......
Potato(1 kg), onions(1 kg), should be kept in an open basket
Rice, Atta ( Jawar atta), Dal (I general use toor dal)
3) Utensils required: You would require a Nirali - kadai (for deep frying), Nirali Pan ( flat base), a Nirali - cooker, Nirali - tawa( if you plan to make roti or dosa)। Ofcourse u need a gas/ microwave to cook। once u r set up with these basic stuff... u can try ur hand at cooking ...
Lets star with rice
Microwave - 1 cup rice 2 cups water use a microwave proof vessel
Wash rice until water runs clear॥ Add water and cook in microwave for 15 mins on 100%....stand for 10 mins
Tadka/ Seasoning
Heat Oil, add musterd seed once oil is hot, let the mustards seeds burst, add haldi, hing, jeera powder, corriender powder, bay leaves
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