Pav Bhaji Dosa

Mumbai Street food

Menthyada Hittu

Healthy and nutritious "spiced fenugreek powder"

Sabudane ki kheer

Tapioca or Sago Pudding

Hotel Sambar

Restaurant Style Sambar that goes well with idli

Wednesday, March 28, 2012

Mustard greens with lentils/mustard greens dal

Mustard greens are a tad bitter & I used to mix them with spinach to make palya/stir fry or saag/curry. Mustard greens are rich in Vitamins & very low in calories. They have the properties to detox our body & prevent cancer. I used to get these greens easily at Singapore & after moving back to Bangalore, I could not find it. Now, after moving here, I get these greens in abundance. This time made a dal/thovve types with mustard greens & my family loved it.

Preparation time: 5 mins
Cooking time: 30-40mins
Serves: 3 people

For cooking the lentils:
Toor dal/Pigeon peas/Arhar dal/Thogaribele: 1 cup, washed
Turmeric: a big pinch
Salt: 1/2 tsp

For tempering 1:
Oil: 1 tbsp
Cumin seeds: 1/2 tsp
Onion: 1 no, finely chopped
Green chillies: 3 nos, finely chopped
Tomato: 1 no, (optional)
Mustard greens: 3 leaves, yielded around 2 cups of chopped greens.
Coriander powder: 1 tsp
Turmeric powder/Haldi: 1/8th tsp
Salt: Adjust to taste

For tempering 2:
Ghee/Clarified butter: 2 tsp
Cumin seeds: 1 tsp
Asafoetida: 1/8th tsp or a big pinch

Before serving:
Lemon juice: 1 tbsp
Coriander leaves/Cilantro: 1 tbsp finely chopped


  • Wash the toor dal 3-4 times in water. Add 2 cups of water, turmeric, salt & cook in a pressure cooker for 3-4 whistles.  Let it cool.
  • Meantime, wash the greens, tomato. Finely chop the greens & dice the tomato.
  • Heat oil in broad pan. When oil is hot, add cumin seeds. When seeds turn brown, add green chillies followed by onion. Saute till the onions are translucent.
  • Add the tomatoes, salt, turmeric, coriander powder & saute till the tomatoes are soft.
  • Throw in the finely chopped greens & cook till the leaves are tender(Around 4-6 mins).
  • Mash the cooked dal & pour the dal to the greens mixture. Add 1/2 cup of water & adjust the salt.
  • Cook the mixture on a medium heat for another 10-12 mins. Turn off the heat.
  • Prepare the tempering. Add ghee to a small pan, when ghee is hot add cumin seeds. When seeds turn brown turn off the heat & add asafoetida. Pour the tempering over the dal prepared & cover it. Do not disturb for 2-3 mins, let the flavors soak in. 
  • Just before serving, add lemon juice, coriander leaves & mix well. Serve it with rice or roti.

Addition of garlic could add a nice twist to this dal.
Since the mustard leaves are a tad bitter, it is better to add lemon juice at the end.
Toor dal could be replaced with split green gram/moong dal or mixture of 2-3 dals. 

Tuesday, March 20, 2012

Grilled Eggplant Burger

This is inspired by one of the sandwiches I had recently. I looked for the recipe & found one.
You are sure to like this if you like grilled eggplants!

Makes: 7 small burgers
Preparation time: 15 mins
Cooking time: 15 mins

Adapted from: Simplyrecipes

Burger buns: 7, small ones
Big purple eggplant: 1 no (around 1/2 a kg)
Beefsteak tomato/ Large sandwich tomato: 1 no
Onion: 1/4th cup (cut into 1 inch slices)
Mozzarella cheese: 7 thin slices

Olive oil: 2 tsp
Balsamic vinegar: 2 tsp
Salt: According to taste

For grilling the eggplant/Dressing2:
Olive oil: 3 tbsp
Apple cider vinegar: 2 tbsp
Italian spices: 1/2 tsp
Salt: According to taste
Pepper: 1/4th tsp

Preparation for the burger:

  • Cut the eggplant into 1/4th inch slices. Arrange them on a kitchen towel. Sprinkle salt on both sides & allow it to ooze out water. Let it sit for 10 minutes.
  • Meantime, mix the olive oil, balsamic vinegar & salt. Mix them gently with a fork. Dressing1 is ready.
  • Slice the tomato. Roll the sliced tomato over the the dressing 1 prepared above. Remove the tomatoes & add in the onion to it.
  • Add all the ingredients mentioned for grilling the eggplant in a large bowl. Gently fold in. Dressing2 is ready.
  • Squeeze out all the water from the eggplant & brush the dressing 2 on both sides of the eggplant & grill* them for 3-4 minutes on each side. 

Arranging the burger: 
Cut the burger into half.
Place 3-4 slices of grilled eggplant.
* I do not own a grill, hence roasted the eggplant using the griddle.
Follow it with tomato.

Then the onions along with some of the dressing1.

Finally add in the cheese slice & cover the burger with the other half.
I had my burger with some homemade salad. It was heavenly!

This is a great lunch box meal too. I have already packed it twice for the office.