Masala Dal Puri (Spicy Lentil Fry Bread)

After a blistering couple of weeks, we are finally getting some much needed rain. As the summer heat melts away and the thunderstorms appear, the rain drenched ground has marked the return of my hibiscus!! I am so thrilled that taking care of this plant through our frozen winters is always well worth the treat. Year after year in come summer I am treated with beautiful red flowers. This year I am particularly grateful for it as I have not had the chance to plant my usual summer garden.

Banana Chocolate Chip Muffins

The sole muffin pan I own has been staring at me askance for several months now. For reasons I can't seem to identify, I have not baked muffins in a long time. My collection of decorative baking cups/ l on the other hand has been increasing steadily. Such pretty colours, designs, and patterns are now available in the market, I can hardly stop myself from adding them to my shopping basket! Just last month, my grocer had displayed some really attractive metallic baking cups and I just couldn't resist buying a box.

Adding them to the pile occupying my counter, I resolved to get baking and put them to good use! But like all good resolutions, that idea eventually got shelved along with the baking cups:) We went off for a long weekend, came back and got into our summer routine. Then came the big office move, and I decided to bake a batch of muffins to keep everyone sweet during the stressful time!

These are the tastiest Banana Chocolate Muffins ever!! They are very easy to put together, and if you are short on time you can literally throw the ingredients together, give them a swirl, and bake. These muffins are baked with eggs, so I'll post an eggless version of them shortly.

Ingredients:
2 large ripe bananas, mashed
1/2 cup white sugar
1/2 cup dark chocolate chips
1 slightly beaten egg
3 tbsp milk
2 tbsp sour cream
1/3 cup butter (softened)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 tsp vanilla extract
1 3/4 cups flour

Method:

1. Mix the mashed banana, egg, butter, and vanilla extract together. 
2. In a separate bowl, mix together baking soda, baking powder, salt and flour. Mix wet and dry ingredients all together.
3. This mix will give you a thickish batter. Thin it out a little using the milk and sour cream.
4. Fold in the chocolate chips.
5. Pour into greased muffin tins, and bake in 350F oven for approximately 35 minutes. 

Enjoy warm, cold, or rewarmed the next day!!

All content, text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007 - 2011. All Rights Reserved. Kindly do not reproduce without permission.

Methi Aloo (Fenugreek Leaves Potato Stir Fry)

If you are looking for a vegetable dish with full on flavour, no compromises, you're in the market for Methi Aloo  or Fenugreek Leaves Potato Stir-Fry. This leafy green with a unique flavour has a slightly bitter taste. Indeed the greens are so incredibly fragrant when cooked that I'd recommend opening the kitchen window when you get cooking!!

Masala Tamatar Bhaat (Spicy Tomato Rice)

Whenever I want to make tomato rice, I hunt around for the tangy yet sweet pink tomato!! Piled high at green grocers in the big vegetable markets of New Delhi, these tomatoes were firm yet wonderfully juicy. No winter salad would be complete without them. Tomato purees and tomato paste was not widely available in those days and my Mum and Grandma made do with the fresh version for all those wonderful winter recipes.

What I remember most about these beautiful tomatoes was their intense flavour which contributed to the taste of curries, chutneys, and pickles. Sadly these tomatoes are nowhere to be seen here. Once in a while I get tomatoes that actually taste like tomatoes, with the highlight being the late summer variety of Pink tomatoes that I go and pick at a local farm!! Sun ripened and delicious, they come closest to the Delhi tomatoes of my childhood.

Coming to the recipe at hand, Masala Tamatar Bhaat or Spicy Tomato Rice is a classic one pot meal. It does not take much preparation and it can be made very quickly. Try getting farm fresh veggies for this one - you won't regret it!!

Ingredients:
2 cups rice, soaked for half an hour
2 large tomatoes
1/4 cup tomato paste
1 medium onion, sliced
1/2" piece ginger
2 cloves garlic
Salt to taste
1 tsp haldi (turmeric)
4 cloves
1/2" piece dalchini (cinnamon)
1 tsp chana dal (Bengal Gram Lentil)
1 tsp urad dal (Black Gram Lentil)
1 tsp saboot dhania (coriander seeds)
1 saboot lal mirch (red chili, dry)
1 tbsp coconut powder
1 tsp safed til (white sesame seeds)
1/3 tsp methi (fenugreek seeds)
1 tbsp oil

For Tarka/ Tadka (Tempering):
1/2 tsp rai (mustard seeds)
1/2 tsp zeera (cumin seeds)
7-8 kari patta (curry leaves)
1/2 tsp hing (asafoetida)
1 tsp chana dal (Bengal Gram Lentil)
1 tsp urad dal (Black Gram Lentil)
1/4 cup peanuts
1 tbsp oil

Method:

1. Heat the a drop of oil in a pan. Add the cloves, cinnamon, chana and urad dals.
2. Next stir in the red chili and coriander seeds. 
3. As they brown, add the coconut, sesame seeds, and fenugreek seeds.  
4. Turn off the heat but continue stirring the mix for a couple of minutes so that it browns evenly.
5. Turn on to a plate and cool completely. Grind to a fine powder in the dry grinder.
6. In the same pan, add the tablespoon of oil. 
7. Next stir in the ginger, garlic, and onions. Fry for a couple of minutes.
8. Add the tomatoes, turmeric, and tomato paste with a quarter cup of water.
9. Stir, cover, and simmer for 4-5 minutes. Turn off the heat and cool completely.
10. Blend to a puree. Add the dry powder and give it a quick whirl so that the flavours are combined.
11. In a large saucepan, prepare the tarka/ tadka/ tempering by heating the oil. 
12. Next add the mustard seeds. When they begin to pop, add the cumin, curry leaves and hing.
13. Next reduce the heat and stir in the dals and peanuts. 
14. As they turn golden, drain the rice and add it to the tarka.
15. Stir, then add the combined wet and dry masalas. Stir to coat the rice thoroughly.
16. Add 2 cups of warm water and salt to taste. Bring to a boil.
17. Reduce heat, cover and let cook till the rice is done.
18. Turn off the heat and leave covered for another 5 minutes. 

This rice makes a wonderful and simple one pot meal. Enjoy with your plain yogurt.

Vegan Recipe

All content, text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007 - 2011. All Rights Reserved. Kindly do not reproduce without permission.