Lentils(Dhal) Curry

Dhal curry is one among the most popular Indian side dishes for both chappathis and rice. With rice this is a good combination with pappads and a little ghee. Dhal is prepared in many ways but this recipe is taken from a cook book of one of the cooking legends of Kerala, the late Mrs. K.M. Mathew.

This is a traditional method where coconut is used. The reason why I like this recipe is because of the ground chilli seeds used here that adds a fantastic flavour to the curry. If you haven’t tried this method, then here’s your chance.

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Cook dhal separately in a saucepan/pot

Cook dhal separately in a saucepan/pot

Ingredients for grinding

Ingredients for grinding

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Add the ground mixture to the cooked lentils and simmer for few minutes

Add the ground mixture to the cooked lentils and simmer for few minutes

Add the fried savoury to the curry and mix

Add the fried savoury to the curry and mix

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Lentils(Dhal) Curry
 
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A great tasting dhal curry adapted from the famous Mrs. KM Mathew's 'Kerala Cookery' cook book.
Author:
Cuisine: South Indian
Ingredients
  • Dhal - ½ cup, any lentils such as moong, masoor, etc. I prefer to use moong dhal.
  • Green chilies - 3, slit in half
  • For Grinding:
  • Grated coconut - ½ cup
  • Garlic - 2 cloves
  • Onion - 1 small piece
  • Cumin seeds - a pinch
  • Chili seeds - ¼ tsp
  • Turmeric powder - a pinch
  • For Tempering:
  • Coconut oil - 1 Tbsp
  • Ghee - ½ Tbsp
  • Mustard seeds - ½ tsp
  • Sliced Onions - 1 tsp
  • Curry leaves - 1 sprig
  • Dry red chilies - 2, broken into two or bits
Instructions
  1. Wash the dhal and cook with 1 and ½ cups of water and the slit green chilies in a pot or saucepan.
  2. Grind to a fine paste the ingredients under 'grinding' by adding a little water if necessary depending on your blender.
  3. Once the dhal is cooked add the ground mixture to it and simmer for few minutes. Add water if the dhal is too thick. Add 1 tsp of salt or more according to your taste.
  4. Heat the coconut oil and ghee in a frying pan.
  5. Splutter mustard seeds, fry the onions, curry leaves and dry red chilies.
  6. Add this to the curry and stir well.
  7. A good combination with rice and pappads.

 


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Forgetting the Past

"Forget the former things;   do not dwell on the past."Isaiah 43:18

“Forget the former things; do not dwell on the past.”Isaiah 43:18

 

A WORD FOR THIS WEEK

The Bible tells us that every person, no matter how much faith they have or how good they are, will face disappointments. It may be something simple like not getting a promotion you hoped for, or not being able to achieve what you wanted to be. Maybe you didn’t qualify for a house you really wanted, or maybe something more serious happened like a relationship not working out, the death of a loved one, or some kind of illness in your body. Whatever it may be, the reality is that we’re all going to suffer some setbacks. No matter what has happened, one of the main keys to overcoming disappointments is learning to let go of the past.

If you feel “stuck” today, you may want to examine what you’re holding on to. Be willing to let go of past disappointments by choosing forgiveness. Who hurt you? Who wronged you? Release it to God. Do you need to forgive yourself? Do you need to receive God’s forgiveness? Let go of the past so you can overcome disappointments and experience the bright future God has in store for you! There is freedom in forgetting!

Forgiveness is a gift you give yourself – Tony Robbins

Liver Fry

IMAG0657Liver the most essential of all meats is what most people don’t consume due to it’s flavour. But the fact is that liver is what needs to be consumed more than any other food as this is the ‘all in one’ meat. It’s the best source for a whole lot of essential vitamins and minerals such as iron, copper, zinc, folic acid and vitamins A,C,D,E,K, B12. For those with anemic and other nutritional problems liver is the best answer and not just that, it can boost you up in no time.

Liver fry is at least a once-in-a-month dish at my home. While growing up, my mother too made sure it was on the table very often. Now most people hate the taste of liver and hence don’t include it in their diet but in my opinion I’d suggest that you try cooking it in different styles and find one that suits your taste best. Washing liver with vinegar or milk helps removes the toxins and reduces the flavour too to an extent. I normally use chicken or mutton liver, beef only rarely as its sweeter but I’ve read that beef liver contains more nutrients than the others. 

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Add the liver pieces and add the ginger garlic paste, spices and salt and cook for few minutes

Add the liver pieces and add the ginger garlic paste, spices and salt and cook for few minutes

Cook till all the water evaporates

Cook till all the water evaporates

5.0 from 1 reviews
Liver Fry
 
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Now you can enjoy the best nutritious supplement more often at your table. Try cooking liver the Indian way.
Author:
Cuisine: South Indian
Ingredients
  • Liver (beef, chicken or mutton) - ½ kg /1 lb (In this recipe, I've used chicken liver, heart and gizzards/giblets)
  • Garlic paste - 1 tbsp
  • Ginger paste - 1tbsp
  • Green Chillies : 3-4, sliced
  • Turmeric Powder - ½ tsp
  • Red Chill Powder - 1 & ½ tsp (or to your spice level)
  • Black Pepper Powder - 1 tsp (Freshly grounded, add or reduce according to your spice level)
  • Garam Masala Powder - 1 tsp
  • Cumin Powder - ¼ tsp
  • Curry Leaves - handful
  • Coconut oil - 1 tbsp
  • Mustard seeds - ½ tsp
  • For washing liver: use 1-2 Tbsp of vinegar
Instructions
  1. Cut liver into small sized cubes. Take a bowl and add liver pieces into it, add 1 tbsp of vinegar or milk and with leave it for 30 minutes; clean and wash them well for 3-4 times with water. Keep it aside. (Note: Livers have a strong, distinctive flavor and soaking in vinegar or milk makes the taste milder and also it helps remove any left over toxins and blood from the liver).
  2. Heat a pan and add garlic-ginger paste and saute for couple of minutes then add green chillies and all the dry spices powders(except pepper powder) along with the liver pieces and salt. (You can also saute the paste and spices in oil before adding the liver). Cook for about 5 mins.
  3. Add1/4 cup of water and black pepper powder, cover and cook on medium heat for 6-8 minutes or till all the water evaporates.
  4. Now heat the oil in another pan and pop mustard seeds and fry the curry leaves and add them to the cooked liver.
  5. Serve with rice, chappathi or naan and enjoy.
Notes
If using gizzards, it's better to pressure cook as gizzards turn out too hard and rubbery if cooked in a pan. And then after popping mustard seeds, saute the cooked liver and gizzards for 2 minutes.

 

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Hope in Him

"For I know the thoughts that I think toward you, says the Lord, thoughts of peace and not of evil, to give you a future and a hope."- Jeremiah 29:11

“For I know the thoughts that I think toward you, says the Lord, thoughts of peace and not of evil, to give you a future and a hope.”- Jeremiah 29:11

 

WORD FOR THIS WEEK

We all face situations in life that feel out of control. During times like these, it’s easy to get discouraged and allow fear to creep in. But remember that God has promised to give you a future and a hope. There is nothing too difficult for Him; nothing is impossible, nothing is beyond His ability. When God holds you in His hand, you are safe. You are cared for. In His hand, there is victory. In His hand, there is strength. In His hand, there is provision. In His hand is everything you need!

No matter what you may be going through today, you can trust that God is for you. Instead of getting down and depressed over your circumstances, look up and get a vision of God turning that situation around. Let faith arise in your heart and focus on His favor, promotion and blessing. Just like how Noah saw hope when God put a rainbow promising him that better days were coming, the same way may you have hope that God has set a rainbow for you too. 

Practice to hope in Him this week!

Simply Egg Cookies

Like the name says it’s simply egg with a few more ingredients. These are the perfect anytime snack. I’ve been looking for the not-too-sweet but still crunchy and enjoyable kind of cookies and this is it!

Baking cookies is one of the easiest things to do in your kitchen as they can be done in no time. Your children will make a dash for ‘em. I also guarantee that once you start making your own cookies, you’re gonna start exploring the web for more cookie recipes and perhaps you may not add cookies to your shopping list again. From my experiences I’ve learnt that it’s better to make my own food as I know what went in the ingredients. So instead of eating all those preservatives, here’s one of the simplest cookie recipes for you.

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Ingredients

Ingredients

 

Mix all the dry ingredients together

Mix all the dry ingredients together

 

Then add the rest of the ingredients

Then add the rest of the ingredients

Mix everything together

Mix everything together

Flatten the dough onto a cookie sheet

Flatten the dough onto a cookie sheet

Using a cookie cutter or knife cut into any shape.

Using a cookie cutter or knife cut into any shape (please excuse the extra circles as my little toddler gave a hand with the cookie cutter)

Leave enough space

Leave enough space

Simply Egg Cookies
 
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Once you make your own you'll never buy cookies again. These egg cookies are made with the simple ingredients you always find at home and they can be done in no time.
Author:
Recipe type: Snack
Ingredients
  • All purpose flour - 2 cups
  • Sugar - ¾ cup(170 gms or 12 Tbsp)
  • Eggs - 2
  • Vegetable Oil - ⅔ cup(157 ml)
  • Baking powder - 2 tsp
  • Vanilla Extract - 2 tsp
  • Salt - ½ tsp
Instructions
  1. Preheat oven to 400 degree fahrenheit/200 degree celsius.
  2. Mix all the dry ingredients together in a bowl.
  3. Add the eggs, oil and vanilla extract to this and mix everything until blended well.
  4. Flatten the dough onto a cookie sheet and using a cookie cutter or knife cut into preferred shapes. Leave enough space in between.
  5. Bake for 8-10 minutes or until lightly brown.
  6. Allow them to cool on the sheets for a minute and then transfer onto a wire rack to cool completely.
  7. Enjoy and store the rest in air tight containers.

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