Reposting~ Dal Sandwich

Alka Keswani — Mon, 15 Feb 2010 22:51:53 +0000

Food blogging is Hazardous. Yeah, what else will you call an obsession when all you can think of, is cooking food (mind you..cooking and not eating..for the eating part, a blogger keeps hunting for a scapegoat ) all day long, and many times in your dreams too. A recipe request by a reader of your blog, in you mail Inbox, could leave you researching various resources till you find that perfect recipe to share . After cooking, comes Clicking sessions, wherein you not only test your photography skills, but also your family’s patience, as the poor souls wait for their turn to assail that tempting looking food(yeah at times food looks and tastes good too..Why the doubts?) , while you are busy with your acrobatics trying to click the picture with hundreds of angles. The passion leaves you not only cooking more but stocking more too (In pantry, in refrigerator and of course in your body as fats). Interacting with bloggers , talking about International and National , local and exotic cuisines, end up with you purchasing more food stuff than required. Above that, the mushrooming malls in vicinity spoil you with loads of choices to fill your shopping cart, and empty your wallets. As a result, the refrigerator is overstuffed with tons of varieties of flours, the ever- flowing- in -vegetables, nuts, corns, mushrooms, breads, herbs and so on so forth.My situation is not different from Dhivya of Chefinyou who expresses her plight funnily with this quote “What can I do if my stocking talents are better than my expending?..lol. But at times, I do feel enough is enough and that I need to give my passion of cooking a well deserved break ( and that happens quite frequently, say ..every weekend 😉 ). That gives break to the grocery shopping too, until I go out of stock of vegetable supplies and then keep wondering what to cook in absence of fresh vegetables. At such times of distress, simple but healthy and filling food is all what I look around for. And Dal sandwich( Dal toast) is one such option. I had already posted its recipe. So why again you may ask, right? Well it was supposed to be for the Repost Event but I missed the deadline (Darn !). But then, I can still go ahead and share it with you, after all I clicked fresh pics for the same, so can’t afford to trash it 😀 So here comes Dal sandwich, a very popular street food of Sindhis. The recipe is inspired by that of a famous Eatout, called Shankar Dalwaala, though not yummm as his, but still good enough to gobble. Print Reposting~ Dal Sandwich Prep time: 20 mins Cook time: 20 mins Total time: 40 mins Serves: 2 Ingredients 1 cup Moong dal (Dehusked, Yellow split moong beans) enough for 2 sandwiches Turmeric powder ¼ tsp or bit less. Salt as per taste For tempering: 1 tsp Oil/Ghee Few pinches of Garam masala powder Less than ¼ tsp of Red chilly powder ½ tsp of Coriander powder Bread slices (2 for each toast). I used Brown Bread, but you can go ahead with white too. Butter Boiled potato 1 Boiled beetroot 1 Tomato 1 Onion and/or cucumber 1 Mint coriander chutney Salt just for sprinkling Black pepper powder Chaat masala Red chilly powder Coriander powder Sev or farsan of choice Coriander leaves Tomato Ketchup (optional) Method Pick, rinse several times and soak yellow moong dal for 15-30 minutes. Boil it with enough water, salt and turmeric powder till cooked. Whisk it properly, add more water if required , but the consistency of dal should be thick. Temper it with a spoonful of hot ghee to which redchilly powder and coriander powder is added. Add garam masala after removing the tempering from heat, just before adding to the dal.Simmer on low flame and make sure the dal is piping hot when you serve the sandwich. Peel and cut in round slices, boiled potato, beetroot and also onion and cucumber. Chop some of boiled potato, beetroot,onion, tomato and sprinkle some salt, coriander powder, red chilly powder, coriander leaves. Reserve these for garnishing the sandwich. Now take a bread slice, apply some butter, place slices of boiled potato, boiled beetroot, tomato and onion/cucumber. Take another slice apply some chutney on it and place at the top of previous slice. Now heat the griddle, put some oil or butter/Ghee and roast the sandwich on medium flame till slightly brown in color. Place the sandwich on a serving plate, cut it into pieces, top it up with few spoons of dal, sprinkle some chaat masala, black pepper powder, red chilly powder, some chutney, tomato ketchup (optional), some of the chopped mixture of beetroot, tomato, potato, onion and finally farsan or sev. Serve immediately. 3.3.3077

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Samosa~The most famous Indian Snack

Alka Keswani — Mon, 08 Dec 2008 02:16:06 +0000

Indians need no introduction for this awesome snack,which is the most sought after, deep fried , crisp Maida cone, stuffed with scrumptious potato filling. If the name doesn’t activate the hunger spot in your brain, then you supposedly are not fit to be called a Foodie ! There are many versions of this lovely snack,varying from stuffing of veggies to Mawa , potato to keema , but obviously a potato filling is hands down winner (at least for me) ! So lets straight away head to the ingredients required and the method to make Samosas. Print Samosa~The most famous Indian Snack Prep time: 30 mins Cook time: 30 mins Total time: 1 hour Serves: 4-5 The most famous Indian snack, Samosa, the potato stuffing filled pastry cone, deep fried to the perfect crispness. Ingredients For stuffing Potatoes ¼ kg Salt as per taste Ginger a little bit Garlic 4-5 cloves Green chillies 2-3 or as per taste Dry coriander seeds (akha dhaniya) 1 tsp Fennel seeds (saunf ) 1tsp Cumin seeds 1 tsp Garam masala powder ½ tsp Boiled peas(optional) as many preferred Oil 2 tsp Chopped coriander leaves for garnishing For Maida cone All purpose flour (maida) 200 gms Cumin seeds ½ tsp Ajwain (carom /caraway seeds) ½ tsp or more Oil about 5-6 tsp ( using ghee yields more flaky pastry,but vegetable oil will also do) Salt as per taste Red chilly powder ¼ tsp (more or less will do) Water for kneading dough (luke warm) Oil for frying Method For stuffing Boil potatoes till just done. Let them cool and then peel and chop them into tiny chunks or you can mash it too (I prefer chunky bites) Boil peas (optional) and keep aside Dry grind ginger, garlic, fennel seeds, coriander seeds or if needed add just few drops of water In a pan or kadai, take 2 tsp of oil and add cumin seeds Let cumin change its colour to a darker shade and then add grounded paste Mix it properly and saute for few seconds but don't let it burn Add chopped/mashed potatoes and salt, garam masala powder and some chopped coriander leaves too you can add boiled peas too now Mix it properly and let the flavours blend on low heat for 2 minutes.Le it cool, then this stuffing is ready to be filled in maida pastry For maida Cone (pastry/covering) Take about 200 gm of all purpose flour and add salt, carom seeds and cumin seeds Add oil and mix it properly by rubbing in between palms of your hand so as to coat the oil to the flour This helps to make the layer crispy and flaky after frying Now add lukewarm water bit by bit and knead a stiff dough Let the dough rest for at least half hour Pat the dough with rolling pin to make it soft and manageable Now take a small portion (about ping ball size) and roll it in oval shape .The final ROTI should be thinner than the usual phulka Now cut this rolled roti into half and take one portion.It will look somewhat like a semicircle Now roll this into a cone shape and press the overlapping sides a bit so that it can hold the stuffing Carefully stuff it with the potato filling pressing down the filling slightly so that even the narrow bottom of cone is stuffed Now apply some water with your finger to the inner side of open ends of maidalayer and press it gently together so that the samosa is sealed. Repeat the procedure with other half semicircle roti and then with all the remaining dough. Now heat the oil for frying in a pan or kadai Drop the samosa carefully but take care that oil should not be too hot or else the layer will not be smooth (bubbles will appear on surface of maida layer) Fry them on medium to low flame until crisp brown 3.2.2265 2.2.1

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Reposting~ Dal Sandwich

Samosa~The most famous Indian Snack