Lemon Rosemary Pasta

Pasta with rosemary, oregano, tomato and lemon.

Bored with white sauce pasta? Then try this lemony pasta this time.
Very delicious and aromatic pasta. Lemon and rosemary mixed flavour made it’s taste lip-smacking.

Lemony taste blend with rosemary, oregano and tomato makes the taste awesome.
I have used penne pasta but you can use elbow or any pasta. You can use Basil or any herb of your choice.

Recipe

Penne pasta – 110 gram, boiled

Tomato – 2

Garlic – 4-5

Onion – 1, thinly sliced

Grated ginger – 1 teaspoon

Salt – 1/2 teaspoon or to taste

Dried rosemary – 1 teaspoon

Oregano – 2 teaspoon

Lemon juice – 1 & 1/2 tablespoon

Lemon zest – 1/4 teaspoon

Black pepper powder – 1 teaspoon or to taste

Red chilli flakes – 1/2 teaspoon or to taste

Olive oil or butter – 3 – 4 tablespoon

Sliced almonds to garnish

Method

1. Grind the tomatoes with garlic.

2. Dry roast sliced almonds and keep aside.

3. Heat oil or butter in a pan. Add sliced onion.

4. When the onion starts to change it’s colour into light brown add grated ginger. Fry for few seconds.

5. Add ground tomatoes and garlic. Saute till oil leaves the sides and raw smell of garlic goes away.

6. Add rosemary, oregano, salt black pepper powder and chilli flakes. Saute for few seconds. You can little water from boiled pasta if you feel it too dry.

7. Add lemon juice and lemon zest. Mix well.

8. Add boiled pasta and toss till everything mixed and coated well. You can add little more water if require.

9. Taste and adjust the seasoning. Remove from heat.

10. Garnish with toasted sliced almonds. Serve hot.

Notes

1. You can use Basil or any herb of your choice.

2. Add black pepper and chilli flakes according to your taste.

3. You can use penne, elbow or any pasta.

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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.

Sending this post to ‘My Legume Love Affair’ hosted by

Cook with Renu 

http://thewellseasonedcook.blogspot.com/?m=1
and
https://foodandspice.blogspot.com/?m=1

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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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Kadala Curry Or Black Chickpea Curry

Kadala curry or black chickpea curry from Kerala cuisine.
A very flavourful and spicy curry. Freshly ground Kerala garam masala and coconut made the curry lip-smacking.
Beautiful state Kerala known as ‘God’s own Country’ or land of spices.
According to Wikipedia The cuisine of Kerala, a state in the south of India, is linked to its history, geography, demography and culture. Kerala cuisine offers a multitude of both vegetarian and non-vegetarian dishes prepared using fish, poultry and red meat with rice a typical accompaniment. Chillies, curry leaves, coconut, mustard seeds, turmeric, tamarind, and asafoetida are all frequently used.

Kerala is known as the “Land of Spices” because it traded spices with Europe as well as with many ancient civilizations with the oldest historical records of the Sumerians from 3000 BCE.

I have shared two more black chickpea recipes here.

Black chickpea kabab

Paneer kala chana kofta curry

This month in Shhhhh cooking secretly challenge
facebook group we are sharing different dishes from Kerala cuisine. In this group members are paired up every month. And the pairs give each other two secret ingredients. This month my partner is Sujitha Ruban who blog at

http://sujithaeasycooking.com.
Sujitha Ruban gave me two flavourful ingredients Mace and fennel seeds and I gave her banana and ginger powder. Check out her blog for the recipe she shared with these ingredients.

I made this kadala curry or black chickpea curry from Kerala cuisine with those aromatic ingredients.
Black chickpeas, also known as Bengal grams, Garbanzo beans or ‘kala chana’ belong to the ‘desi’ variety and have a much higher fiber content and lower glycemic index. Being an extremely versatile legume, it is widely used in a variety of Middle Eastern and Indian dishes like falafels, hummus and curries as well as salads, soups and stews or even as a quick snack. In addition to their delicious nut like taste and buttery texture, black chickpeas are extremely beneficial for health.

Being low in fat, high in dietary fiber and rich in vitamins and minerals, black chickpeas can indeed be a healthy addition to your diet. Two to three tablespoons of these legumes are equivalent to one portion of the daily recommended five portions of fruits and vegetables. The health benefits of black chickpeas are as follows.

Aids in Weight Loss: …
Cardiovascular Benefits: …
Lowers Cholesterol: …
Stabilizes Blood Sugar and Low Glycemic Index (GI): …
Prevention of Diabetes: …
Great Source of Iron: …
Good Source of Protein for Vegetarians: …
Beneficial for Women:
Source

Now coming to the recipe. You will love this flavourful curry. And all the flavour comes from aromatic Kerala garam masala. If you have Kerala garam masala ready in your pantry then you can use 1 teaspoon of it. I have used kashmiri red chilli powder to bring some colour in the curry.

Recipe

Kala chana or black chickpeas – 1 cup

Water – 2 & 1/2 cup

Onion – 2, chopped

Green chilli – 1-2 finely chopped

Curry leaves – 12 – 13

Ginger – 1 inch piece

Tomato – 2 small

Coconut – 1/2 cup heaped, grated or finely chopped

Coriander powder – 1 teaspoon

Turmeric powder – 1/4 teaspoon

Red chilli powder – 1 teaspoon

Black pepper powder – 1/4 teaspoon

Mustard Seeds – 1/2 teaspoon

Salt to taste

Coconut oil – 2 – 3 tablespoon

Water – 1 cup

Fennel seeds or sounf – 1/2 teaspoon

Mace – 2 blades

Cloves – 2 – 3

Green cardamom – 2

Star anise – a small piece

Cinnamon – 1 inch piece

Nutmeg – a pinch

Method

1. Wash and soak the kala chana or black chickpeas in sufficient water overnight.

2. Boil the soaked chickpeas with 2 & 1/2 cup water in pressure cooker for 7 – 8 whistle or till chickpeas becomes soft.

3. Lightly dry roast fennel seeds or sounf, mace, cloves, green cardamom, star anise, cinnamon and grated nutmeg. Roast lightly till fragrant. Don’t overdo.

4. Let the spices cool down. And grind into fine powder.

5. Grind the coconut. Add water as require to make a smooth paste.

6. Grind tomato and ginger. You can use chopped tomato and grated ginger. But I like smooth paste so ground altogether.

7. Heat oil in a pan.
Add mustard seeds or rai and let them splutter.

8. Now add curry leaves, chopped onion and green chilli.

9. Fry till onions becomes light brown.
Add tomato and ginger paste or grated ginger and chopped tomato.
Saute till the tomatoes becomes mushy.

10. Add coconut paste, coriander powder, turmeric powder, red chilli, black pepper powder and dry roasted and ground fennel seeds, mace, cloves, green cardamom, star anise, cinnamon and nutmeg.

11. Saute till everything dried up.
Add boiled black chickpea or kala chana and salt. Mix well. Saute for a minute.

12. Add 1 cup water. Or you can add 1/2 cup more water if you want more gravy.

13. Let it boil. Now cook on simmer for 12 – 15 minutes. Stir occasionally.

14. Taste and adjust the seasoning. Remove from heat.

15. Take out 3 – 4 tablespoon chickpeas and mash well with a spoon and add in the gravy if you want your gravy thick.

16. Garnish with grated coconut and serve hot.

Note

If you want you can also add garlic to the curry. Grind garlic cloves with tomato and ginger.

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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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
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Cottage Cheese Or Paneer Capsicum Stir Fry

Cottage cheese or paneer capsicum stir fry.
A delicious yet very easy to make side dish. Something like chilli paneer but you don’t have to fry the paneer or make a batter. Just fry the onions till translucent and all the ingredients.

And your lip smacking dish is ready.
You can get some more paneer or cottage cheese recipes here.

Aloo paneer

Corn cottage cheese stir fry

Shahi paneer

Mint paneer kofta

Paneer kala chana kofta curry

Hariyali paneer makhani masala

Cottage cheese croquettes

Soya cottage cheese lollipop

Recipe is very simple but superbly delicious. You can make it in a jiffy if your ingredients are ready. I didn’t use garlic but you can add minced garlic if you like. You can add one more capsicum if you like the taste.

Recipe

Cottage cheese or paneer – 1 cup heaped, cubed

Onion – 4 – 5 medium, sliced

Green chilli – 2, chopped

Tomato – 2, chopped

Capsicum – 1, sliced

Soya sauce – 1 tablespoon

Tomato sauce – 2 tablespoon

Vinegar – 1 tablespoon

Chilli sauce – 1 teaspoon

Schezwan sauce – 2 teaspoon

Oil – 2 – 3 tablespoon

Salt to taste

Method

1. Heat oil in a pan. Add sliced onions and green chilli. You can add minced garlic if you want. I didn’t.

2. Fry till onions becomes translucent. Add tomatoes and capsicum.

3. Saute till tomatoes become mushy.
Now add cubed cottage cheese or paneer and salt. Saute for a minute.

4. Add soya sauce, tomato sauce, vinegar, chilli sauce and Schezwan sauce. Mix well.

5. Saute till everything mixed well.
Garnish with slit green chilli or chopped scallion or spring onion. Serve hot.

Notes

1. You can add 3-4 minced garlic with onion if you like.
2. Adjust the chilli according to your taste.

3. You can add one more capsicum if you like the taste.

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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Beetroot Dal Or Lentil Curry

Beetroot dal or lentil curry.
A delicious protein rich dal with all the goodness of beetroot.
Its a superbly delicious dal. Perfect accompany with steamed rice or Indian flat bread.
I did not use onion garlic in it but you can use if you want.

Arhar/toor dal or split pigeon peas is a most favourite dal of my son. So I always try to make it in some different ways.
I have shared three more dal recipes here.
Whole Masoor dal or red lentils

Dal palak or pigeon peas with spinach

Egg dal tadka

To get beetroot recipes click on the name below.

Beetroot shot

Dairy free sugar free beetroot smoothie

Beetroot rice

Black rice oats and beetroot pancakes

Beetroot appe

Beetroot cutlets

Pigeon peas or arhar dal or toor dal is very delicious and easy to make lentil. And not only it taste great but it is also good for our health.
There is a wide range of impressive health benefits associated with pigeon peas, including their ability to stimulate growth, manage blood pressure, prevent anemia, and boost heart health. It also aids in weight loss, improves digestion, strengthens the immune system, increases energy, and eliminates inflammation.
Source

Added beetroot in it. Which is low in fat. Full of vitamins, potassium, iron, nitrate and packed with powerful antioxidants. Its known as super food.
And it contains potassium, magnesium, iron, vitamins A, B6 and C, folic acid, carbohydrates, protein, antioxidants and soluble fibre. Not only that beetroot nutrition can also make your skin glow.

Inspired by the recipe from a blog post of my fellow blogger and friend Amrita Iyer. She made this dal with beetroot greens. Loved her recipe
Beetroot greens dal fry. Thanks Amrita for the idea of adding beetroot in toor dal.

We love the taste of beetroot so made this dal with beetroot but you can also use beetroot green as Amrita’s recipe.

Recipe

Toor/arhar dal or split pigeon peas – 1/2 cup

Beetroot – 1 medium

Tomato – 2 large

Green chilli – 1 – 2

Ginger – 1 inch piece,
grated

Cilantro or coriander leaves – handful, chopped

Dry red chilli – 1

Bay leaf – 1

Asafetida or hing – 1/4 teaspoon +1/4 teaspoon

Cumin seeds – 1 teaspoon +1/2 teaspoon

Cumin powder – 1 teaspoon

Garam masala powder – 1/2 teaspoon

Turmeric powder – 1/2 teaspoon

Red chilli powder – 1/2 teaspoon

Ghee or clarified butter or oil – 1 tablespoon

Ghee – 1 – 2 teaspoon

Water – 2 cup

Method

1. Wash the dal or lentil and soak for 15 – 30 minutes.

2. Grate or finely chop the beetroot. Chop green chilli, cilantro and tomatoes.

3. Heat 1 tablespoon ghee or oil in a pressure cooker.

4. Add 1 teaspoon cumin seeds and let the seeds splutter.

5. Now add 1/4 teaspoon Asafetida or hing, bay leaf and dry red chilli.
See notes if you are using onion garlic.

6. Add beetroot, tomatoes, ginger and green chilli.

7. Add salt, cumin powder, turmeric powder and garam masala powder. Saute till dried up and tomato becomes mushy.

9. Add the lentil or dal. Mix well.

10. Add water and chopped cilantro or coriander leaves.

11. Close the lid. Cook for 3 – 4 whistle or until the dal becomes soft.

12. Let the pressure settle down on it’s own.

13. Take out the dal in a serving bowl.

14. Heat 1 – 2 teaspoon ghee or clarified butter in a small pan. Add 1/2 teaspoon cumin seeds. When cumin seeds starts to splutter, remove the pan from heat.

15. Add 1/4 teaspoon Asafetida or hing and dry red chilli. Stir well.

16. Pour this tempering over the dal.
Garnish with chopped cilantro or coriander leaves.

17. Serve hot with steamed rice, roti or Indian flat bread, paratha or any bread.

Notes

1. You can use any dal or lentil if you don’t have split pigeon peas or toor dal.

2. You can use onion garlic if you want. Add finely chopped 1 onion and minced garlic with bay leaf and fry till onion becomes light brown. Then add tomatoes and beetroot.

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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