Goan Dal Curry With Coconut And Kokum

Dal curry with coconut and kokum.
A delicious and flavourful dal from Goan cuisine.

Beautiful state Goa known as “Pearl of the Orient” and a “Tourist Paradise”. The state famous for it’s beaches.
Goan cuisine consists of regional foods popular in Goa, an Indian state located along India’s west coast on the shore of the Arabian Sea. Rice, seafood, coconut, vegetables, meat, pork and local spices are some of the main ingredients in Goan cuisine. The area is located in a tropical climate, which means that spices and flavors are intense. Use of kokum is another distinct feature. Goan food is considered incomplete without fish. It is similar to Malvani or Konkani cuisine.
To read more about Goa click here.

Among all the food this dal curry is my all time favourite.
You can get some more dal recipes here

1. Dal kanda or dry chana dal fry

2. Beetroot dal

3. Whole Masoor dal or red lentils

4. Dal palak

5. Assamese massor dal boror tenga

6. Sprouts sundal

7. Egg dal tadka

We don’t get kokum in local market. Earlier used tamarind paste instead of kokum. But this time my daughter gave me a packet of kokum from Pune.
If you don’t have kokum then you can use 2 teaspoon tamarind paste instead.
I didn’t use onion in the dal. If you want you can fry 1 sliced onion before adding coconut and tomato paste. Or you can grind 1 onion with coconut, chilli, ginger, garlic and tomato.

You can make it with any dal or lentil like moong or green gram, Masoor dal

or chana dal or Bengal gram.
Recipe is very simple and easy yet lip-smacking. Best accompany with your steamed rice or any bread.

Recipe

Toor dal or pigeon peas – 1 cup

Turmeric powder – 1/2 teaspoon

Salt to taste

Water – 2 & 1/2 cup + 1 cup

Kokum – 1 – 2 pieces

Cilantro or coriander leaves – 2 tablespoon, chopped

Ginger – 1/2 inch piece, chopped

Green chilli – 1 – 2, chopped

Fresh coconut – 1/2 cup, chopped

Tomato – 2, chopped

Garlic – 3 – 4 cloves

Cumin powder – 1 teaspoon

Oil – 2 tablespoon

Curry leaves – 12 – 15

Mustard seeds – 1/2 teaspoon

Cumin seeds – 1 teaspoon

Dry red chilli – 2, torn into 2 pieces

Hing or asafoetida – a pinch

Method

1. Clean and wash the toor dal or pigeon peas. Soak in water for 15 – 30 minutes.

2. Grind coconut pieces, green chilli, tomatoes, ginger and garlic. Make a smooth paste. You can add 1 onion if you want.

3. Boil the soaked dal with 2 & 1/2 cup water in pressure cooker for 3 – 4 whistle or till the dal becomes soft.

4. When the pressure cooker cool down, open the lid.
Add kokum pieces and 2 tablespoon chopped cilantro or coriander leaves. Mix and keep aside.

5. Heat 1 tablespoon oil in a pan.
Add the ground paste and cumin powder.

6. Saute till the mixture dried up and smell of raw garlic goes away, add it to the dal.

7. Mix well. Add 1 cup water.
When it starts to rolling boil simmer the heat.

8. Cook on low heat for 5 – 6 minutes.
Stir in between to avoid sticking at the bottom of the pan.

9. Taste and adjust salt if require. You can add little more water if require. But don’t make the dal runny. It should be thick.

10.Switch off the heat.

11. Now heat 1 tablespoon oil or ghee in a small pan.

12. Add mustard seeds. Let them splutter now add cumin seeds.

13. When the seeds starts to splutter add dry red chilli and curry leaves.
Add hing or asafoetida and mix.

14. Add this tempering in the dal.
Mix well. Garnish with chopped cilantro or coriander leaves.

15. Serve hot with steamed rice, roti, paratha, puri, naan or any bread.

Notes

1. You can use moong, masoor, chana or any dal instead of toor dal.

2. If you don’t have kokum use 1 – 2 teaspoon tamarind paste instead.

3. Use chilli according to your taste.

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Chicken Kosha With Whole Garlic And Potatoes

Chicken kosha.
Chicken or mutton kosha is a famous dish of Bengal. You can make this curry with mutton, eggs or any vegetables.
Kosha means bhuna or saute. You have to fry chicken with onion, garlic, tomato and spices on low flame till done. Need lots of patience but the result will be lip-smacking and flavourful.
Posting a non veg dish after a long time. Some of my blog reader requested for a spicy chicken. So here is a delicious mouthwatering dry chicken curry for you. Hope you will like it.

You can get some more chicken and mutton dishes here

1. Zafrani chicken

2. Chicken dak bungalow

3. Chicken chaap

4. Rara mutton

5. Railway mutton curry

If you want your chicken less spicy decrease the amount of chilli but if you want it hot increase green chilli or you can add 1 – 2 teaspoon hot variety red chilli powder in the curry.

I have added potatoes and whole garlic in it. But its optional. You can skip whole garlic if you want. And if you love the taste of garlic then I am sure you will love this curry with whole garlic. If you want you can also make it without potatoes.

Recipe

For marination

Chicken – 500 gram

Onion garlic paste – 1 tablespoon

Turmeric powder – 1/4 teaspoon

Cumin powder – 1 teaspoon

Thick yogurt – 1/2 cup

Lemon juice – 1 tablespoon

Mustard oil – 1 tablespoon

Salt – 1/2 teaspoon

Red chilli powder – 1 teaspoon

Black pepper powder – 1/2 teaspoon

For curry

Onion – 3, thinly sliced

Tomato – 3 chopped

Ginger – 1 inch piece, grated

Garlic – 10 cloves, minced

Green chilli – 3 – 4 or to taste, chopped

Whole garlic – 2-3, optional

Potatoes – 2, optional

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Salt to taste

Kashmiri red chilli powder – 1 tablespoon

Garam masala powder – 1/2 teaspoon

Sugar – 1/2 teaspoon

Green cardamom – 3 – 4, crushed

Cinnamon – 1 inch piece

Clove – 3 – 4

Bay leaf – 2

Oil – 1/2 cup

Hot water – 1 cup

Method

1. Clean and wash the chicken pieces. Marinate with ginger garlic paste, turmeric powder, cumin powder, thick yoghurt, lemon juice, mustard oil, salt, red chilli powder and black pepper powder.

2. Cover and keep in refrigerator for at least 2 hours or overnight.

3. Peel and cut the potatoes into half. Wash, drain and keep aside.

4. Peel the outer layer of the garlic and wash well.

5. Thinly slice the onions.

6. Heat oil in a pan. Fry the potatoes until light golden brown, remove from oil and keep aside.

7. Add crushed green cardamom, cinnamon, cloves and bay leaf in the oil.

8. Now add sugar and sliced onions. Caramelised sugar will give the curry perfect colour so don’t skip it.

9. Fry for a couple of minutes and add minced garlic, green chilli and grated ginger.
Fry till onions becomes light brown and raw smell of garlic goes away.

10. Add the chopped tomatoes, cumin powder, turmeric powder, coriander powder, kashmiri red chilli powder and garam masala powder. If you want your curry hot add 1 – 2 teaspoon hot variety red chilli powder. Fry till the tomatoes becomes mushy.

11. Add marinated chicken pieces along with its spices. Mix well.
Cover and cook on low medium heat. Stir in between to avoid sticking at the bottom.

12. After 10 – 15 minutes add fried potatoes and whole garlic. Mix well. If you like you can omit the garlic or potatoes.

13. Again cover cook on low flame. Stir in between.

14. When oil leaves the sides add hot water and cook till everything becomes soft.

When chicken and potato pieces becomes soft cook on high heat till you get your desired consistency. Curry should be almost dry.

Serve hot with pulao, fried rice, roti, paratha, puri, luchi, naan, steamed rice or any Indian bread or rice dishes.

Notes

1. If you like you can omit whole garlic. Potatoes are also optional.
2. Add chilli according to your taste. You can increase the green and red chilli if you want your curry more spicy.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
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Corn Stir Fry

Corn stir fry.
Presenting an easy and quick recipe today. If you like corn then it will be a perfect dish for you to make in a jiffy.
You need some sweet corn, garlic and soya, chilli and tomato sauce to make it. You can serve it as a side dish or enjoy as a snack.
Contributing this post to 166 #Foodiemonday bloghop #stirfry theme.

Made this simple dish in my daughter’s place. She doesn’t have any cookware in her kitchen. Always ordered food from outside. Bought some induction based cookware and made this simple yet delicious corn stir fry.

You may like some more corn recipes here.
Spicy corn

Fruity salad with corn cucumber and parsley

Corn salad

Corn cottage cheese stir fry

French beans with rosemary oregano and corn

I made it in a very simple way. You can add one thinly sliced or cubed onion in it. Or you can use broccoli, bell peppers or any vegetables of your choice. If you like it hot add some chopped green chilli or increase the amount of chilli sauce.

Recipe

Corn – 2 cup, boiled

Garlic – 4-5 minced

Soya sauce – 2 teaspoon

Red chilli sauce – 1 & 1/2 teaspoon

Tomato ketchup – 2 teaspoon

Oil – 1 tablespoon

Method

1. Heat oil in a pan.

2. Add minced garlic. Fry till garlic becomes light brown.

3. Add boiled corn and fry for few seconds.

4. Add soya sauce, red chilli sauce, tomato ketchup and 2 tablespoon water.

5. Mix and saute till everything combined well and dried up.
Serve hot.

Notes

1. You can add one sliced or cubed onion and 1 – 2 chopped green chilli with minced garlic.

2. You can add broccoli, bell peppers, scallion or any vegetables of your choice.

3. Add chilli sauce according to your taste. If you like hot, you can add more or add some chopped green chilli.

4. You can garnish it with chopped scallion or onion greens.

 

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
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Dal Kanda Or Dry Chana Dal Fry

Dal kanda or dry chana dal/Bengal gram fry from Maharashtrian cuisine.
A delicious dal with a twist. Yes you can serve this delicious dal instead of vegetable curry. Best accompany with roti, paratha, puri, naan or any bread. Taste is spicy and lip-smacking.

You can make it in open pot but I have used pressure cooker for quick cooking. Generally we make dal or lentil a semi thick consistency. But this dal is dry. You will love the taste and flavour.

You may like some different kinds of dal recipes on this blog.
Whole Masoor dal

Dal palak

Egg dal tadka

Beetroot dal or lentil curry

Sending this post to Facebook group Recipe swap challenge, created by Jolly and Vidya. This month my partner is Ashima Goyal who blog at My Weekend Kitchen.
I have selected her delicious dal kanda or dry chana dal fry. And I am very happy with the taste and flavour.
Thanks Ashima for this wonderful recipe.
According to Ashima she learned this as a Bohri cuisine in her in laws home.

Recipe

Chana dal or Bengal gram – 1 cup

Ghee/clarified butter or oil – 2 tablespoon

Cumin seeds – 1 teaspoon

Hing or asafoetida – a pinch

Dry red chilli – 2

Green chilli – 1-2, chopped

Garlic – 3 – 4 minced

Ginger – 1 inch piece, grated

Onion – 2, chopped

Tomato – 2, chopped

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Red chilli powder – 1 teaspoon

Garam masala powder – 1/2 teaspoon

Salt to taste

Cilantro or coriander leaves – 2 tablespoon, chopped

Lemon juice – 1 tablespoon

Kasuri methi or dried fenugreek leaves – 1 – 2 teaspoon

Method

1. Dry roast kasuri methi or dry fenugreek leaves till crisp and keep aside.

2. Wash the dal or lentil and soak in water for 30 minutes.

3. Pressure cook with 1 & 1/2 cup water for 5 – 6 whistle or till the lentils becomes soft. Dal should be soft not mushy.

4. Heat oil or ghee in a pan. Add cumin seeds and let them splutter.
Add hing and dry red chilli.

5. Add chopped onions, green chilli, minced garlic and grated ginger.

6. Fry till onions becomes translucent.
Add chopped tomatoes, salt, cumin powder, coriander powder, turmeric powder, red chilli powder and garam masala powder.

7. Saute till the tomatoes becomes mushy. Add chopped cilantro or coriander leaves.

8. Now add boiled Bengal gram or chana dal with its water. Mix well.
Cook on low flame till dried up. Switch off the flame.

9. Crush the dry roasted kasuri methi between your palm and sprinkle over the dal.
Add lemon juice and mix well.

10. Taste and adjust the seasoning.
Garnish with onion rings, lemon wedges and cilantro.

11. Serve hot with puri, paratha, naan or any bread.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
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Dahi Aloo Or Potatoes In Yogurt Curry

Dahi aloo or potatoes in yogurt curry.
A very simple and easy yet delicious no onion garlic recipe.
You can also make it for fasting days. Just replace the salt with rock salt.

This week our 165 #Foodiemonday bloghop theme is #Navratri special recipe. Sharing this easy, simple and lip-smacking potato curry with yogurt.

For Navratri fasting you may like different kinds of smoothies. Get the recipes here.
I am not in home this time. So sharing an easy and delicious potato curry with yogurt. I have made it in a very simple way. If you like you can add 1 small tomato 1/2 inch piece grated ginger and 1 chopped green chilli
After adding mustard seeds, cumin seeds and hing. Fry the tomato, ginger and green chilli till the tomatoes becomes mushy then add boiled potatoes and follow the recipe. But I didn’t need to add these. Curry tastes too good. Everyone love this simple yet delicious curry in my home. If you are making this for fasting you can omit asafoetida or hing if it not allowed in fasting food.

Recipe

Potatoes – 4, boiled

Cumin seeds – 1 teaspoon

Mustard seeds – 1/4 teaspoon

Hing or asafoetida – 1/4 teaspoon

Salt to taste

Cumin powder – 1 teaspoon

Coriander powder – 1/2 teaspoon

Turmeric powder – 1/4 teaspoon

Garam masala powder – 1/2 teaspoon

Kashmiri red chilli powder – 1 teaspoon

Or

Red chilli powder – 1/2 teaspoon

Yogurt – 1 cup

Water – 1 cup

Cilantro or coriander leaves – 1 tablespoon, chopped

Ginger julienne and slit green chilli to garnish

Method

1. Peel and cut the boiled potatoes in small cubes.

2. Whisk the yogurt well and keep aside.

3. Heat oil or ghee in a pan. Add mustard seeds.

4. Add cumin seeds and when the seeds splutter add hing or asafoetida.

5. Now add the potatoes and salt. Fry till the potato slightly changed it’s colour.

6. Add turmeric powder, cumin powder, coriander powder, garam masala powder and red chilli powder. I have used kashmiri red chilli powder.
Fry for a minute.

7. Reduce the flame to low. Add whisked yogurt and water. Mix well.

8. Add chopped cilantro or coriander leaves. Cook on low heat for 6 – 7 minutes. Stir to avoid curdling.

9. Dahi aloo or potatoes in yogurt curry is ready. Taste and adjust the seasoning.

10. Garnish with cilantro, ginger julienne and slit green chilli. Serve hot with bread, puri, paratha, barnyard millet pulao, jeera rice, pulao or steamed rice.

Notes
1. If you are making this for fasting days, you can omit hing and garam masala powder if not allowed. And replace salt with rock salt.

2. If don’t want to use red chilli add chopped green chilli after adding cumin seeds and hing.
You can add 1 chopped tomato with green chilli if you want. Fry till the tomato becomes mushy then add the potatoes.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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French Bean With Rosemary Oregano Lemon And Corn

French beans with rosemary, oregano, lemon and corn.
A delicious and aromatic side dish but its also taste great as a snack. You can serve it with toasted bread in breakfast or serve bowl full as a healthy and yummy snack.
Its very easy to make. If you have boiled French beans and sweet corn ready then you can make this in few minutes.

Our this week’s 164 #Foodiemonday bloghop theme is #beanpower. My humble contribution is this aromatic and delicious French beans with rosemary, oregano, lemon and sweat corn.

French beans are low calorie, nutritious and fiber rich vegetable.
The fiber content is very high, and it also provides some of your daily protein requirements. They also act as an easy source for acquiring vitamins like vitamin A, C, K, B6, and folic acid. In terms of minerals, green beans are a good source of calcium, silicon, iron, manganese, potassium, and copper.
The health benefits of green beans include a reduced risk of heart diseases and colon cancer, as well as controlled diabetes. They provide a boost to the immune system and contribute to the elimination of harmful free radicals.
Source

And aromatic herbs like rosemary and oregano have many health benefits.
Rosemary and oregano contain diabetes-fighting compounds.
The popular culinary herbs oregano and rosemary are packed with healthful compounds, and now lab tests show they could work in much the same way as prescription anti-diabetic medication, scientists report. In their new study published in ACS’ Journal of Agricultural and Food Chemistry, they found that how the herbs are grown makes a difference, and they also identified which compounds contribute the most to this promising trait.
Source

You can serve it in breakfast with toasted bread or serve as a side dish with any bread. Or enjoy as a snack. Sweet corn is optional you can also make it without sweat corn. If you are making it for kids reduce the amount of chilli flakes or skip the chillies.

Photo credit – Suchismita Roy

Recipe

French bean – 200 gram

Sweet corn – 1/2 cup, boiled

Garlic – 3 – 4 cloves, minced

Tomato – 1, small

Rosemary – 1 & 1/2 teaspoon

Oregano – 1 & 1/2 teaspoon

Chilli flakes – 1 teaspoon

Black pepper powder – 1/2 teaspoon

Lemon juice – 2 teaspoon

Salt to taste

Oil or butter – 2 tablespoon

Method

1. Clean and wash the French beans. Cut and discard both ends and cut into half.

2. Boil the beans in water for 5 minutes or till the beans becomes dark green in colour. Beans shouldn’t be mushy. I have microwave on high power for 5 minutes.

3. Boil the tomato till it’s peel slit. Let it cool down.
Peel and chop finely.

4. Heat oil or butter in a pan. Add minced garlic and fry until garlic becomes light brown.

5. Add chopped tomato. Fry till tomato becomes mushy.

6. Now add French beans, boiled sweet corn and salt.

7. Saute and add rosemary, oregano, black pepper powder and chilli flakes.

8. Mix well. Saute and cook till dried up.

9. Add lemon juice and remove from heat.

10. Serve hot with toasted bread or enjoy bowl full as a snack.

Photo credit – Suchismita Roy

Notes
1. You can also make it without sweet corn but sweet corn enhance the taste.
2. You can add one more boiled tomato if you like.
3. Adjust the chilli according to your taste.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

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Korean Rice Or Korean Egg Fried Rice

Korean rice or Korean egg fried rice.
Quick and easy to make one pot meal. If you have cooked rice ready then you can make it in a jiffy. You can use your leftover rice. Just fry the rice with egg, soya sauce, salt and pepper. And your delicious egg fried rice is ready.

Tasted it in a restaurant and loved the taste. It was a simple rice dish, no vegetable added but taste is awesome.

When our this week’s 152 #Foodiemonday bloghop members decided the theme Asian cuisine this Korean rice came first in my mind.
Browsed for the recipe and found the recipe of breakfast egg fried rice from My Korean Kitchen.
Loved the recipe. Very few ingredients, simple and easy recipe. So no more search, adapted the recipe. Tried and really happy with the taste.

You can add any vegetables like scallions, bell pepper, garlic etc.
But I love it simple only with eggs and soya sauce.

Recipe credit – My Korean Kitchen

Recipe

Cooked short grain rice – 2 cup

Egg – 2 +1

Soya sauce – 2 tablespoon

Salt to taste

Black pepper powder to taste

Oil – 1 tablespoon +1 teaspoon

Salt and red chilli flakes to sprinkle

Method

1. Heat 1 teaspoon oil in a wok or pan. Break an egg in the middle.

2. Cover and cook on low flame till set. Take out the egg on a plate. Sprinkle little salt and red chilli flakes and keep aside.

3. In the same wok heat remaining oil and break 2 eggs in it. Stir and add the cooked rice and soya sauce.

4. Mix well. Stir it for 1 – 2 minutes.

5. Top with the egg we fried and sprinkled with salt and red chilli flakes.
Serve hot.

 

 

 

Note

You can use 1 – 2 more eggs if you like

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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