Tag Archives: lunch dinner

Dill Leaves Dal


Dill Leaves dal

Shepu/Suva

In India, dill is prepared in the manner of yellow ‘moong dal’, as a main-course dish. It is considered to have very good antiflatulent properties, so it is used as ‘mukhwas’, or an after-meal digestive. Traditionally, it is given to mothers immediately after childbirth. Source Wikipedia

Ingredients

1 cup Tur dal

1 large Onion, chopped

2 tomatoes, chopped

4 to 5 flakes garlic,

chopped 2 green chillies, slit

2 cups dill leaves, cleaned and roughly chopped

1/2 tsp. turmeric powder

1 tsp. salt or to taste

Tempering

2 tbsp. Coconut oil

1 tsp. mustard seeds

3 to 4 flakes garlic, crushed

1 sprig curry leaves

5 to 6 button red chillies or 2 whole kashmiri chillies

Pick and wwash dal, drain and add 2 to 3 cups water and add to a pressure cooker alongwith chopped onion, tomatoes, green chillies, garlic, turmeric powder and salt.  Cook on 5 minute setting in a nutripot.  Transfer the cooked dal to a norml essel and bring to a boil. 

Prepare tempering:  Heat oil in a pan, when hot add 1 tsp. mustard seeds.  When they splutter add 1 tsp. cumin seeds, 4 to 5 whole garlic crushed,  to 6 button chillies or 2 kashmiri chillies broken in pieces and curry leaves.  When light brown and aromatic, immediately add to the dal and cover with a lid to trap the falvors.  Serve hot with rice or any bread of your choice.

Chilli Chicken from leftover Grilled Chicken


Chilli Chicken

Any leftover grilled or roasted chicken can be put to good use. Shred the chicken meat, chop some lettuce, mix with mayonnaise and make some sandwiches or chicken mayo rolls the next day. Another excellent way to use up the chicken is to make chilli chicken (not the chinese chilli chicken) like chillie fry. Besides, you don’t need only leftover chicken for this recipe. Boil some boneless breasts or if you prefer with bone, boil a whole chicken and proceed to make this delicious dish!

Chilli Chicken (from leftover Grilled Chicken)

  • Left over grilled chicken, with or without bones
  • 2 large onions cut into thick slices
  • 2 green chillies
  • 2 large tomatoes cut into thick slices
  • ½ tsp turmeric powder
  • ½ tsp. chilli powder, or to taste
  • ½ tsp garam masala powder
  • ½ tsp. salt
  • 1 tbsp. lemon juice
  • ½ cup coriander leaves, chopped
  • 1 tbsp. oil

Method

  1. Shred the grilled chicken and discard the bones. Or cut the grilled chicken into small pieces with the bone. 
  2. Heat a vessel with a tbsp. of oil, add the sliced onion and chillies and fry till light brown. 
  3. Add the turmeric, chilli powder, salt and mix, add the chicken and toss. 
  4. Add a ¼ cup of water so the mixture does not burn. 
  5. Heat through and let cook on low 5 minutes. 
  6. Add the sliced tomatoes and cook for two minutes, you don’t want the tomatoes to dissolve completely. 
  7. Add the coriander leaves, lemon juice and garam masala powder and mix well. 
  8. Switch off after a minute.
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