Skip to main content

Chingudi dalma

 

Moong chingudi dalma






Ingredients....

Moong dal – ½ cup

Prawns – 200 gm 

Onion – 1 small

Chopped Garlic – 1 tsp

Green chili – 2 to 3

Turmeric powder – 1 tsp

Dry red chili – 2

Kalonji seeds – 1/2 tsp

Coriander leaves – 1 tbsp

Salt to taste

Mustard oil for cooking

1 tbl spn Cumin-red chilli powder 

  

Presentations....

Clean the baby prawns and put some salt and turmeric into it mix well and Keep it aside.

Dry roast dal in a pan remove and wash it nicely then pressure cook it with little bit of salt, hing  and turmeric powder.

Now heat kadhai along with mustard oil, add the prawns and saute them till they change their color do not fry too much take them out in a dry plate.

On same kadhai add all tempering ingredients lets crackle it, then add onions fry till light brown,add garlic. Stir and fry well till nice aroma comes out. 

Now add boil dal now, if required you can add little water also but make sure don’t make it to thin. When the dal starts boiling add all sauteed prawns,chopped green chilis and salt cover it for 2 to 3 minutes.

After a nice boil turn off the flamenco. Remove the lid sprinkle cumin-chilli powder on top cover it again.  Enjoy it with steamed rice.

Chingudi dalma


Popular posts from this blog

Soya kebbab

  Ingredients.... 3 Plantains 1 cup Soya chunks 2 tbsp Besan 1 tsp GG paste 1 tsp Red chilli powder 1 tsp kashmiri chilli powder 1 tsp aam chur powder ¼ tsp Turmeric powder 1 tsp Garam masala powder Salt to taste Oil  Few wooden Skewers Preparation.... Wash and soak soya nuggets in warm water. When it double in size, Squeeze and gently press the soya chunks between your palm to drain the excess water from it. Do this process 2 to 3 times for removing impurities if any. Put them in the grinder jar,add half of the soya nuggets at a time. Grind till small granules without using water.  Wash plantains with skin trim the tip and  stem. Boil plantains with excess water and remove the skin, cut and grind into roughly  without water. Add both nuggets granules and plantain on mixing bowl add all above spices and mix make a nice thick dough.  Keep this in refrigerator for 10 minutes.  Soak the skewers before making seekh kebbabs. Through this your skewers are not burn in any way. Now remove the
Read more
  This is my favorite form of chicken curry, not only because it tastes great but also because it requires very little work in the kitchen. Additionally, I always choose nutritious recipes based on what my family requires.     Here is my version of healthy saffron chicken curry...... Ingredients...... 1 bowl thick warm milk 1 pinch of saffron  1 Cup milk powder  1 tblsp Green chilli paste(spicy) 1 tbsp GG paste  1 tsp Fresh grounded garam masala  ¼ tsp Turmeric powder  ½ Cup malai ½ Cup desi ghee  Salt to taste    Preparations...... Take warm milk add saffron mix well cover and keep for later use. Churn the malai keep aside. Wash and trim off any excess fat from the chicken drumstick, this will not only enhance the flavor but also help the chicken cook more evenly. Keep in a mixing bowl.  Now first add salt and turmeric powder give a nice massage and rub the salt turmeric into the chicken slits.  Now add milk powder, GG paste, garam masala,green chilli paste ( before that you must rub
Read more

Munika Saaga Kanji

Drumstick leaves Kanji1 "KANJI" the most famous and an authentic well-known odia cuisine. This recipe has been serving by Odia people since ages. Mostly villagers were store Pakhala (Fermented rice) for at least one week by exchanging it's water again and again to  preparing kanji, jaau, chala or drinking clear Torani with adding few green masalas. My grandma always used to cook kanji in earthen pot . It tastes like heavenly food. I truly enjoyed  to cook kanji for my family because we all love to eat twice a day. I cook with drumstick leaves which is known as various names like Munika Saaga,Sajana saaga,Sehajan ki patiyan. So the recipe is here......... Kanji Ingredients : 2 Bowl Drumstick leaves 1 Bowl Pakhala Rice (mashed) 2 Bowl Clear Torani ( If you don't have Torani then use half cup of vinegar  or 1 tbsp of citric acid (lemon salt for better sourness ). For seasonings : 2 tbsp of Crushed Garlic ½ tsp of Mustard seeds ½ tsp Cumin s
Read more