Dal Panchmel

This is a dal served on festive occasions. I belong to a vaishnav family , hence onions and garlic are not used in traditional cooking. Its difficult to stick to the no onions and garlic rule and yet turn out interesting dishes which are not too rich. This dal can be served with plain rice, pulao or rotis/ parathas. As a snack , this dal can be served with thin crisp poories and chutney.

2 tblsp each of  toor dal ( pigeon lentils), channa dal ( split chick peas), moong dal ( split mung ), udad dal ( black lentils with the skin) and masoor dal ( split red lentils). 2 dry red chillies broken into 3 pcs each, ginger - grated 1 tbsp, julienned 2 tbsp, 2 bay leaves, 1" X 2 pcs of cinnamon, 6 green cardamoms , 6 black peppercorns, 6 cloves,1 tsp jeera ( cumin)  2 tblsp ghee , 1 tsp garam masala powder, 1/2 tsp turmeric,chopped green coriander ( cilantro) for garnishing. salt to taste. Optional additional garnish- 1 tsp ghee heated with 1 tsp red chilli powder.

Clean and soak the dals for atleast 4 hours. Boil the dals with salt, ginger and turmeric. Mash the dals well , but take care not to puree it. Heat the ghee and fry the ginger juliennes till light golden brown. Keep aside. Now in the hot ghee add in the bay leaves, cinnamon, cloves, cardamoms, peppercorns and dry red chillies. Add in the jeera. add in the mashed dal and 1 cup water. Season with salt as required. Boil the dal on a slow flame for 10 mins. add in garam masala powder and mix well. Garnish with chopped green cilantro . You can pour the ghee- red chilli powder mix on if you like a spicy dish.

Goan Fried Fish

5-6 slices of Surmai ( king fish)/ pomfret/ black pomfret/ mackerel , 6-8 tbsp fine Sooji or Rice flour, 1 tsp red  chilli powder, 1 tsp turmeric powder, ½ tsp tamarind pulp, 1 tsp ginger garlic paste,salt .Oil for frying.

Wash and clean fish. Mix well with the turmeric, chilli powder, tamarind pulp, ginger garlic paste and salt. Marinate for 30 mins minimum.
Take sooji in a plate. place the marinated fish in the sooji and liberally coat the pieces on both sides.
Heat a shallow frying pan or gridle ( tawa)  add oil in it. Keep on low heat. Place the fish slice in the frying pan. Follow the above steps for remaining pieces till there is place on the tava. There should be place to turn the slices while frying.
Fry on each side on a slow flame. Ensure that the crust is crisp.

Best served with Daali Thoy , Kokam kadi – rice , curd – rice.

Carrot Soup

Hearty Soups are my favourite family meal quick fix. A fresh flavoursome filling soup with a fresh salad and garlic bread , ready in a snap and light.

I first had this soup at a small bistro adjacent to the Harlech Castle , Harlech, Wales. It was a cold windy day and we had just exhausted ourselves climbing up the steep steps to the top of the castle and back. After the exhilarating views , we were ready for a hot meal. This soup was among the other fabulous hot dishes we had. Fish and Chips, chicken and ham pie, steak and mince pie, a heart heavy meal topped off with ice cream.

Try this soup, its easy to make and delicious.

2 large carrots, washed , peeled and finely minced. 1/2 cup cooked rice, 1 large onion finely chopped, 2 flakes garlic crushed, 2 stock cubes , salt and pepper to taste. 1 tablespoon corn starch mixed with 1/4th cup water. 1 tbsp olive oil.

saute the onion till soft and golden brown, add in the garlic, carrots and saute. Cover and cook till soft.Lightly mash the carrots and onions mixture Add in the stock cubes, 4 cups water, salt and pepper. Bring to a boil.blend the cooked rice with half cup water, to make a coarse paste. add to the soup. Add the corn starch paste. Stir till soup bubbles.

Serve with a garden fresh salad and garlic bread.