Vegetable Quesadillas - Indian Verison

A quesadilla  is a flour or corn tortilla filled with a savory mixture containing cheese

and other ingredients,then folded in half to form a half-moon shape.It is a dish that

originated in Mexico.The word quesadilla derives from the Spanish word queso,

meaning cheese.In El Salvador,a quesadilla is a completely different dish.Contrary

to Mexican quesadillas,these are more like cake than like bread,made primarily

with grated cheese,rice flour,sugar and cream and baked in a mould.

Quesadillas have been adapted to many different styles.In America,many restaurants

serve them as appetizers,after adding their own twist to them.Some interesting recipes

are goat cheese,black beans,spinach,zucchini,tofu and many other different ingredients.

Some variations are even dessert quesadillas.These are made with ingredients like

chocolate,butterscotch,caramel and different varieties of fruit.

Recipe For Vegetable Quesadillas  - Indian Verison :

Ingredients:

Whole Wheat Tortillas - 4

Baby Spinach - 1/2 Cup

Spring Onions - 1/4 Cup (Chopped)

Mushroom - 1/2 Cup (Chopped)

Green Bellpepper - 1 (Finely Chopped)

Shredded Carrots - 1/2 Cup

Frozen Sweet Corn - 1/4 Cup

Onion Powder - 1/2 tsp.

Garlic Powder - 1/4 tsp.

Ground Nutmeg - 1/4 tsp.

Dried Oregano Leaves - 1/2 tsp.

Tomato Ketchup - 1 tbsp.

Red Chilli Powder - 1 tsp.

Black Pepper Powder - 1/2 tsp.

Hot Sauce - 1 Dash (Optional)

Salt - To Taste

Extra Virgin Olive Oil - 1 tbsp. (For Sauteing Veggies and For Pan Frying)

Grated Cheese - 1 Cup (Cheddar Cheese/Blend of Italian Cheese -

                                       Preshredded)

Method:

Chop all the veggies (spring onions,mushrooms,green bellpepper)

and shred the carrots with a cheese grater and set it aside.

Heat a pan with a tbsp. of extra virgin olive oil and add

chopped spring onions and saute for 30 seconds.

Then add chopped mushrooms,green bellpepper,shredded

carrots,frozen sweet corn,baby spinach and stir it well.

Add onion powder,garlic powder,black pepper powder,red

chilli powder,tomato ketchup,a dash of hot sauce (optional),

dried oregano leaves,ground nutmeg and salt to taste and

stir it well.

Continue cooking until the veggies are tender and most of the

juices dry up.Keep this mixture aside.

Heat oil in a non-stick skillet and place one flour tortilla over

the oil and immediately flip over.Cook until light golden brown.

Flip over and spread cheese over the tortilla.Spread vegetable

mixture over the cheese.Cover with another tortilla.

Spread a little oil over the top of second tortilla and flip over.

Cook until tortilla is light golden brown and cheese is melted.

Then cut the quesadillas into quarters and serve it hot with

salsa,sour cream or guacamole.

Note :

1) Use veggies of your choice to make this dish.

2) Onion powder,garlic powder,ground nutmeg and dried oregano

    leaves are available in Walmart and also in Subzi Mandi under

    the Spice Aisle.

3) Red pepper flakes can be substituted for hot sauce.

Homemade Ghee

Ghee is the Sanskrit word for clarified butter.Ghee has quite a long history

and has been used in Indian cooking for many thousands of years and Hindu

rituals.Ghee does not spoil easily and can be stored for extended periods

without refrigeration if it is kept in an airtight container to prevent oxidation

and remains moisture-free.

A good quality ghee can add to the aroma,flavor and taste to the food.However,

the texture,color and taste of ghee depends on the source of the milk from which

the butter was made and the extent of boiling.The Cow ghee is yellow in color

while the buffalo ghee has off-white cream color.Ghee can be reheated for deep

frying and often preferred by many as it will not burn during frying because of its

high smoking point.

How to make ghee at home ?

Ingredients:

Unsalted Butter

Method:

Add all unsalted butter into a deep and heavy-bottom pan and

cook it on medium heat.

After some time foam will appear on butter and milk solids will

start to settle down.

Continue cooking till all milk solids settle down and white foam

appears over butter.

Wait till the ghee cools down.Strain using a tea stainer and store

 it  into a jar/bottle.

Tips :

1) Use only heavy bottom deep pan.

2) To avoid over boiling of butter keep spatula downward facing

    and in a tilt position.

Health Benefits of Ghee :

Ghee has been used for over 2,000 years in Ayurveda which is the ancient natural

healing system of India.It can withstand the high heat in baking and is a great way

to preserve butter.It has a longer shelf life.Given below are some of the benefits of

Butter.

1) According to Ayurveda the usage of Ghee is a vital food for healthy skin,mental

   clarity and digestion.It is used in Indian medicinal practice to help with ulcers,

   constipation and the promotion of healthy eyes and skin.It is said to be good for

   increasing memory and is said to balance to the mind and enhance brain function.

2) Ghee can be used for the treatment of burns and blisters.

3) Ghee is a safer alternative for those who are lactose intolerant.

4) Ghee is an easily digestible source of saturated fat that contains

    no Tran’s fats or hydrogenated fats.

5) Ghee contains butyric acid which is said to have anti-cancer and

    anti-viral properties.

6) Ghee contains conjugated linolenic acid which is helpful in losing weight,

    especially belly fat and has been known to slow the progress of some types

    of cancer and heart disease.However,it is advised to use it on moderate

    quantities.

7) Ghee is rich with antioxidants and acts as an aid in the absorption of vitamins

    and minerals from other foods and strengthens the immune system.

    However,people with high cholesterol are advised not to use ghee as it can

    increase the risk for heart disease.

Strawberry Lassi

Ingredients:
Strawberries - 1 Lb
Yogurt/Curd - 1 Cup

Sugar - 1 tbsp.

Ice Cubes - Few (Optional)

Method:

Blend all the ingredients together until its thick.Serve chilled.

Tandoori Fish

Ingredients:

Tilapia Fillets - 5 to 6
Red Chilli Powder - 2 tsp.
Turmeric Powder - 1/4 tsp.
Black Pepper Powder - 1/2 tsp.
Tandoori Masala - 1 tsp.

Lime  Juice - Few Drops

Salt - To Taste

Oil - As Required

Method:

Wash and clean the tilapia fillets nicely.Chop the

fish fillets into medium pieces and set it aside.

In a bowl,add red chilli powder,trumeric powder,

black pepper powder,tandoori masala,lime juice

and salt to taste and mix it well.

Marinate the fish with the above spice mix and

mix it nicely until the fish is evenly coat in the spice

mix.Let it rest for 30 mins to 1 hour.

Heat a pan with enough oil to shallow fry.When

the oil is hot add the marinated fish in batches

and let if fry for 3 to 4 mins on each side.Make

sure the fish is fully cooked.Do not overcook it.

Put the fried fish on a paper towel to drain off

excess oil.

Serve it hot with sambar rice or rasam rice.

Note : This dish can be made with any type of fish.

Mushroom Manchurian

Mushroom manchurian is an Indo-Chinese delight.Its very tasty,easy

and an healthy recipe.A very good sidedish for fried rice or noodles or

can be taken as a starter.

Ingredients:
Button Mushrooms - 1 Lb

Oil - As Required (For Deep Frying)

Ingredients For Batter:

Maida/All-purpose Flour - 1 Cup

Corn Flour - 2 tbsp.
Ginger-garlic Paste - 1 tsp.
Red Chilli Powder - 1 tsp.

Black Pepper Powder - 1/2 tsp.

Salt - To Taste.

Ingredients For Sweet & Sour Gravy:

Spring Onions - 4 to 5 (Thinly Sliced)

Garlic Cloves - 6 (Thinly Sliced)

Green Chillies - 3 to 4 (Minced)

Ginger - 1/2 Inch (Crushed & Chopped Finely)

Bellpepper/Capsicum - 1 (Chopped)

Tomato Ketchup - 1/2 to 3/4 Cup

Chilli Sauce - 3 tbsp. (Soak 3 to 4 Red Chillies for 10 to 15 mins and then grind)

Soya Sauce - 1 tbsp.

Ajinomoto - 1 Pinch

Corn Flour - 1/2 tbsp.(Dissolved in 1/2 Cup of water)

Coriander Leaves/Spring Onions (Green Part Alone) - Few (For Garnishing)

Oil - 1 tbsp. (Vegetable Oil/Sesame Oil)

Salt - To Taste.

Method:

Take all the ingredients listed for spicy batter in a bowl and add about

¾ -1 cup of water.Mix well making sure there is no lump.This batter

should be quite thick and should be of dosa batter consistency.So

adjust the water and flour as and when needed. Keep it aside till

needed.

Next prepare sweet and sour sauce by heating a tbsp of oil in wok.

Add thinly sliced garlic and saute for a minute till it starts to turn light golden.

Add white parts of spring onion,ginger and green chillies and saute on

medium heat till onion turns light golden brown in colour,about 1-2 minutes.

Mix in bell pepper pieces and stir fry for 2-3 minutes till its skin starts to wilt.

Add tomato ketchup,chilli sauce,soya sauce,ajinomoto and mix well.Reduce

the heat and add corn flour dissolved in water slowly.Keep stirring till the

sauce starts to thicken.

Adjust the seasonings and bring the sauce to a gentle boil.Switch off,mix in

spring onion (green part only) and keep this gravy aside.

Heat about 2 to 3 cups of oil in a pan for deep frying.Dip quartered button

mushrooms into batter making sure it is coated well and then slowly add them

one by one to heated oil.Deep fry these mushrooms in batches,on medium

heat,till they turn golden and crisp,about 4-5 minutes per batch.

Drain them on a paper towel to absorb excess oil.Once you have deep

fried all the mushrooms,separate them and add them to the prepared

sweet and sour sauce.

Mix them well and serve them immediately,garnished with finely

chopped coriander leaves or spring onions(green part alone) as

a side dish with fried rice.

Avasara Chutney

This chutney is simple and easy to make.Its a very  quick chutney

to prepare when you have some unexcepted or sudden guests at

home.Goes well with idli and dosa.Tastes good too !

Ingredients : List 1

Coriander - 1 Bunch

Pearl/Sambar Onion - 5 to 6

Tomato - 1 (Chopped)

Green Chillies - 2 or 3

Garlic Cloves - 3 to 4
Tamarind - 1 Amla/Gooseberry Size

Salt - To Taste

Seasoning Ingredients : List 2

Mustard Seeds - 1/2 tsp.

Urad Dal - 1/2 tsp.

Curry Leaves - Few.

Oil - 1 tbsp.

Method:

Blend all the ingredients in the list 1 without adding any water as the

pearl onions/sambar onions and tomato will leave some moisture

on its own.

Heat a pan with some oil and season with mustard seeds and let it

splutter.

Then add urad dal and curry leaves and saute for a min or two.

Add the above seasoning ingredients to the ground chutney.

Serve it with idli or dosa.

Nutrela Matar Pasanda

Nutrela is the most trusted soya food brand in the country

and has been the most preferred choice of the consumer

for over 20 years.Along with its natural nutritive goodness,

the dishes cooked with Nutrela are very tasty and will have

your family licking their fingers and asking for more !

Recipe For Nutrela Matar Pasanda:

Ingredients:

Nutrela Mini Soya Chunks - 100gm

Green Peas - 1/2 Cup

Cumin Seeds - 1 tsp.

Ginger-garlic Paste - 2 tsp.

Onion Paste - 1/2 Cup

Tomatoes - 2 (Medium - Finely Chopped)

Turmeric Powder - 1/4 tsp.

Red Chilli Powder - 1 to 2 tsp.

Garam Masala - 1 tsp.

Curry Leaves - Few

Coriander Leaves - Few (For Garnishing)

Salt - To Taste

Oil - 2 tbsp.

Method:

Soak nutrela's mini soya chunks in hot water for 10 to 15 mins.

Drain the water completely and squeeze excess water thoroughly.

keep it aside.

Heat a pan with 2 tbsp. of oil and add cumin seeds and let it sizzle.

Then add ginger-garlic paste and saute till the raw smell leaves.

Now add onion paste and curry leaves and saute for 5 to 7 mins.

Add finely chopped tomatoes and a pinch of salt and saute till

they are soft.

Add turmeric powder,red chilli powder,enough salt and 2 tsp.

of water and let the gravy simmer to get the desired consistency.

Add drained nutrela's mini soya chunks and green peas and stir

it well.Cover the pan and cook till the peas become tender.

Add garam masala and stir for 2 to 3 mins.Garnish with some

coriander leaves and serve it hot with chapathis or rice.

Nutritional Facts : 100 g  Provides Approx.

Energy - 336  Kcal

Protein - 52-54 g

Fat - Less Than 1 g

Fiber - 3-4 g

Calcium - 533 mg

Iron - 21.2 mg

Carbohydrate - 34-37 g

Goodness Of Nutrela:

1) Promotes Growth : Nutrela's high protein content is ideal for kids,

    as it gives them strength and vigour to excel in sports and studies

    at school and at home.It also helps in physical growth.

2)Low In Fat and Full of Energy : Regular intake of Nutrela keeps

   you energetic and active throughout the day.

3)Healthy For Entire Family : It also provides essential amino acids

   for your entire family.It is light and easy to digest and excellent

  for  growing children,expectant mothers and sports persons.

Comparative Chart :

Protein content of meat,egg,wheat,milk Vs Nutrela

(All figures are approximations)

Nutrela - 54 %

Meat - 22 %

Egg - 14 %

Wheat - 12 %

Milk - 4 %

Enjoy and Happy Cooking !

Good Health and Long-life To All !

Spicy Aloo Matar

This is a classic punjabi dish made with potatoes and green peas and sauteed

with Indian spices.This dish really goes well with chapathi/roti/naan.

Potatoes are a good source of Vitamin C and Fiber.Green Peas are a good

source of Vitamins B1 & C,Protein and Iron and a very good source of Folic

Acid and Vitamin B1.Tomatoes are a good source of Vitamins A and C.

Recipe For Aloo Matar :

Ingredients:

Aloo/Potatoes - 4  (Medium - Boiled,Peeled & Cubed)

Frozen Green Peas - 1/2 Cup

Onion - 2 (Medium - Chopped)

Green Chillies - 4 (Small - Chopped)

Tomatoes - 3 (Medium - Pureed)

Ginger-garlic Paste - 1 tbsp.

Red Chilli Powder - 2 tsp.

Coriander Powder - 3 tsp.

Turmeric Powder - 1/4 tsp.

Garam Masala - 1/4 tsp.

Cumin Seeds - 1/2 tsp.

Fennel Seeds - 1/2 tsp.

Coriander Leaves - Few (For Garnishing)

Salt - To Taste

Oil - 3 tbsp.

Method:

Boil the potatoes in a thick-heavy bottomed pan until they

are fork-tender.

Drain the water completely.Peel the skin off from the boiled

potatoes and cube them into medium pieces.Set it aside.

Blend the chopped onions and green chillies together.

Keep it aside.

Puree the tomatoes and set it aside.

Heat a pan with some oil and add cumin seeds and fennel

seeds and let it sizzle.

Then add the ground onions and green chillies and saute till

 they are transculent.

Add ginger-garlic paste and saute till the raw smell leaves.

Add tomato puree and a pinch of salt and let it cook until

the raw aroma of the tomatoes fades away.

Now add frozen green peas and stir it well.Cover and cook

for 4 to 5 mins.

Then add boiled potatoes and stir everything well.Let it cook

uncovered for another 2 to 3 mins.

Add turmeric powder,red chilli powder,coriander powder and

salt to taste and stir everything well until they are well-blended.

Now add 1and 1/2 to 2 Cups of water and stir it well.Allow it

boil.

Then add garam masala and stir it nicely.Let it cook for another

2 mins or until the gravy thickens.Check for the seasoning.Adjust

if neccessary.

Remove from the fire.Garnish with some coriander leaves.Let it

rest for few mins for all the flavors to mix into the curry well.

Then serve it with chapathi/roti/naan.

 

Chicken 65

Ingredients:
Boneless Chicken - 2 Lbs
Red Chilli Powder - 1 tbsp.

Chicken 65 Masala - 1 Packet

Curd/Yogurt - 1/2 Cup

Turmeric Powder - 1/4 tsp.

Ginger-garlic Paste - 1 tbsp.

Lime Juice - 3 tsp.

Salt - To Taste

Onion - 1 (Large - Finely Chopped)

Green Chillies - 4 to 5 (Adjust to your taste)

Soya Sauce - 2 tsp.

Curry Leaves - Few

Cilantro/Coriander Leaves - Few

Oil - As Required (For Deep Frying)

Method:

Clean the chicken and wash it thoroughly.Then chop it

into medium pieces.

In a bowl,marinade the chicken with red chilli powder,

turmeric powder,chicken 65 masala,curd/yogurt,ginger-

garlic paste,salt to taste and lime juice.Let it rest for an

hour or two.

Heat a pan with enough oil to deep fry the marinated chicken.

When the oil is hot add the marinated chicken pieces and deep

fry them in batches until they are golden brown.

Put them in a paper towel to take off excess oil and grease.

Heat another pan with a tbsp. of oil and add the chopped onions

and green chillies and saute till they are transculent.

Then add the deep-fried chicken and stir it well.Let it cook for

another 2 mins.

Now add soya sauce and allow it cook for another 2 mins.

Garnish with some curry leaves and coriander leaves.Serve it

hot with fried rice,chapathi/roti or rasam satham.

Spinach-Paneer Samosa

Ingredients:
Maida/All-purpose Flour - 1 Cup
Corn Flour - 1 tsp.
Salt -  To Taste
Water -  For Kneading
Oil - For Deep Frying

For the Filling :
Paneer (crumbled) - 1 Cup
Spinach - 1/4 Cup (Chopped)
Minced Garlic - 1 tsp. 

Red Chilli Powder - 1/2 tsp.
Garam Masala Powder - 1/2 tsp.
Salt - To Taste.

Method:

Mix together all-purpose flour/maida,cornflour and salt.

Knead using water into a firm dough and set it aside for

sometime.

Heat a tsp.of  oil in a pan.Add minced garlic and saute for

3 to 4 mins till it begins to turn brown.

Add chopped spinach,sprinkle some water and cover and

cook for a few mins till the spinach is tender.

Add crumbled paneer,red chilli powder,garam masala powder 

and  salt.Let it cook for a few mins.

Make small balls with the dough and roll it out like chappathi.

Cut in the shape of a square and cut each square into 2 triangles.

Fold each triangle to form a cone.Place one spoonful of  filling inside

the cone.Seal all the sides.

Heat a pan with enough oil to fry.When the oil is hot add the samosa's

and deep fry till they are golden brown.Drain excess oil on a paper towel.

Serve the spinach-paneer samosa's hot with tomato ketchup or green chutney.

Note :  Spinach-paneer samosa's can also be baked instead of deep frying.

           Preheat the oven to 400 degree fahrenheit.Arrange the spinach-paneer

           samosa's on a non-stick baking tray and bake them for 9 minutes turning

           them @ midways.Make sure the samosa's are fully cooked.

           Let it stand for a minute or two and then serve.

Easy Lemon Pasta With Chicken

This pasta dish is very easy and quick to make.I saw this recipe in food network

channel and tried it out.It came out very well.I immediately wanted to share this

recipe in my blog with my family and friends.Try it sometime and hope y'all will

enjoy it as much as we did.

Ingredients:

Dried Penne Pasta/Spiral Pasta - 1 Lb

Grilled Chicken Breasts - 2 (Cut into bite size pieces)

Garlic Cloves - 3 (Sliced)

Red Pepper Flakes - 1/4 tsp.

Olive Oil - 3 tbsp.

Fresh Parsley - 3 tbsp. (Roughly Chopped - For Garnish)

Lemons - 2  (Juiced)

Grated Parmesan Cheese - 1/2 Cup

Salt and Freshly Ground Black Pepper - To Taste.

Method:

Boil some water in a large pot with 1 tsp. of salt.Add the pasta and cook it until al dente

or according to the package directions.Then drain it well.Set it aside.

Season the chicken breasts with salt and black pepper powder.Heat a large grill pan over

medium high and add the chicken breasts.Grill until golden and completely cooked.

Remove to a plate and slice it.Keep it aside.

Heat a sauce pan with 3 tbsp. of olive oil and add the sliced garlic cloves and red pepper

flakes and saute till they are fragnant in medium heat.Add the cooked pasta and turn the

heat off.Mix the sauteed garlic cloves,red pepper flakes and cooked pasta together.

Remove pasta to a large bowl.Add the grilled chicken breasts (sliced) to the warm pasta

and season with salt and black pepper.Sprinkle in freshly chopped parsley.Add the juice

of 2 lemons and mix.Before serving,top it with grated parmesan cheese and serve.

Source : Patrick and Gina Neely from Food Network Channel.

Note : I made this dish with brown rice pasta (spirals).Brown rice pasta is

           available in Walmart under the Pasta Aisle.

          Brown Rice Pasta is Gluten-free and not mushy like regular pasta.

      

For The Health Benefits of Brown Rice Pasta,Please Visit:

http://www.lower-cholesterol-today.com/brown-rice-health-benefits.html

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=128

Chicken Salna

Ingredients - 1:

Boneless Chicken - 1 Lb

Onions - 2 (Medium - Chopped)

Tomatoes - 1 (Large - Chopped)

Curry Leaves - Few Stalks

Coriander Leaves - Few Stalks

Bay Leaf - 1

Cinnamon Sticks - 2

Cloves - 2

Cardamom - 2

Cumin Seeds/Jeera - 1/4 tsp.

Fennel Seeds/Sombu - 1/4 tsp.

Red Chilli Powder - 3 tsp.

Coriander Powder - 4 tsp.

Turmeric Powder - 1/4 tsp.

Salt - To Taste

Oil - 4 tbsp.

Lemon Juice - 2 tsp.

Water - 1 Cup

Ingredients - 2 :

Ginger-garlic Paste - 2 tsp.

Whole Black Peppercorns - 2 tsp.

Cumin Seeds/Jeera - 1 tsp.

Dhania/Coriander Seeds - 3 tsp.

Green Chillies - 2

Grated Coconut - 1/4 Cup

Method:

Blend all the ingredients from the list 2 into a fine paste and keep it aside.

Wash and cut the boneless chicken into bite size pieces.

In a bowl,add 1/2 tsp. of salt and 2 tsp. of lemon juice and mix it well.

Pour the above marinade over the chicken pieces and mix everything

well.Let it rest for 30 mins to an hour.

Heat a pan with some oil and season with bay leaf,cloves,cinnamon

sticks,cardamom,cumin seeds/jeera and fennel seeds/sombu and fry

till it releases a nice aroma.

Then add chopped onions and saute till they are transculent.

Now add the ground masala paste and saute till it blends well

with the onion and the mixture turns slightly brown.

Add the marinated chicken,chopped tomatoes,turmeric powder,

red chilli powder,dhania/coriander powder and salt to taste and

stir it well.

Add enough water and bring it to a boil.Then simmer until the oil

separates from the gravy.

Remove from the heat and garnish with some fresh curry leaves

and coriander leaves.

Serve it hot with paratha,biryani,idli and dosa.

Mutton/Goat/Lamb Liver Fry

Ingredients:

Mutton/Goat/Lamb Liver - 1 to 2 Lbs

Onion - 1 (Large - Finely Chopped)

Tomatoes - 2 (Medium - Finely Chopped)

Ginger-Garlic Paste - 1 tbsp.

Curry Leaves - Few

Red Chilli Powder - 2 tsp.

Dhania/Coriander Powder - 1 tsp.

Turmeric Powder - 1/4 tsp.

Black Pepper Powder - 1/2 tsp.

Cloves - 2

Cinnamon Sticks - 2

Coriander Leaves - Few (For Garnishing)

Salt - To Taste

Oil - As Required.

Method:

Wash the mutton/goat/lamb liver with 1/4 tsp. of turmeric powder.Remove

the small layer of skin if any,on top of  the liver,while cleaning it.Chop into

medium pieces and set it aside.

Chop the onion and tomatoes finely.Keep it aside.

Heat a pan with some oil and add cloves,cinnamon sticks and curry

leaves.Let it fry for a minute.

Then add finely chopped onion and saute till they are transculent.

Add ginger-garlic paste and fry till the raw smell leaves.

Now add finely chopped tomatoes and a pinch of salt and let

it cook until the tomatoes are soft.

Add turmeric powder,red chilli powder,dhania/coriander powder,

black pepper powder and enough salt and fry till they become dry.

Add chopped mutton/goat/lamb liver and enough water to cover

the mixture (approx. 1/4 glass of water) or more water if you want

it to be semi-dry.

Reduce the flames to low and let it cook for 15 mins stirring

occasionally.Do not overcook the liver.It will become hard

or rubbery.

Garnish with some coriander leaves and serve it hot with rice.

Note : For Nutritional Information about mutton/goat/lamb

           liver,please visit :

http://www.ehow.com/facts_5649677_nutrition-lamb-liver.html

http://nutritiondata.self.com/facts/lamb-veal-and-game-products/4668/2

Brinjal/Eggplant Dal

Ingredients:

Brinjal/Eggplant - 1 Lb (Chopped)

Moong Dal - 1/2 Cup (Dry Roasted)

Onion - 1 (Large - Finely Chopped)

Tomatoes - 2 (Medium - Chopped)

Green Chillies - 3 to 4 (Slit Lengthwise)

Garlic Cloves - 3 (Crushed)

Ginger - 1 Small Piece (Crushed)

Turmeric Powder - 1/4 tsp.

Red Chilli Powder - 1/2 tsp.

Asafoetida - 1/4 tsp.

Mustard Seeds - 1 tsp.

Cumin Seeds - 1/2 tsp.

Whole Red Chillies - 2

Curry Leaves - Few

Coriander Leaves - Few (For Garnishing)

Salt - To Taste

Oil - 3 tbsp.

Method:

Wash the brinjal/eggplant and chop them into medium pieces.Set it aside.

Finely chop onions and tomatoes and keep it aside.Slit the green chillies

lengthwise and crush the garlic cloves and ginger.Set it aside.

Heat a small pan and dry roast the moong dal until a nice aroma rises.

Then soak it in cold water for 30 mins.

Pressure cook the soaked moong dal along with chopped eggplant/brinjal,

chopped onion,tomatoes,green chillies,crushed garlic cloves,crushed ginger,

turmeric powder,red chilli powder and a drizzle of vegetable oil for 3 to 4

whistles.

Wait for the pressure to release.Then heat a pan with some oil and season

with mustard seeds and let it crack.

Now add cumin seeds,curry leaves,asafoetida and whole red chillies and

let it fry for a minute.

Then add the cooked moong dal along with the veggies and spices.Stir it

well.Add salt to taste and mix it well until everything is well-blended.

Allow it to boil for 2 to 3 mins.Garnish with some coriander leaves and

serve it hot with rice and some ghee,if desired.