Announcing "Serve It" Series - Serve It Chilled

I and Denny of Oh Taste N See are college friends and have shared the common interest of food blogging. Denny was one of the motivators for me to start a food blog. I was always inspired by her comprehensive knowledge of world-cuisine. If you have not checked out her site, do check out Oh Taste N See now and guess what she has blogged about 300+ recipes. We had an idea of starting an event for a

Beans Curry with Chana Dal

This recipe I tasted at our friend's place, Shoj and I liked it very much. They told that it is made in Rayalseema, a place in Andhra Pradesh and named it as Rayalseema beans curry. Whatever the name is, we liked the this recipe and so thought of trying it and it came out good, so thought of sharing you all.

Ingredients:

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1 lb beans chopped

1/2 cup Chana Dal soaked in water for about 3-4 hours

1 Onion chopped

2 Tomatoes chopped

2 pods of garlic chopped

2 tbsp Sambar powder or any sambar chili masala

1 tsp Mustard seeds

1/4 tsp Asafoetida

1 sprig Curry leaves

1-2 Dry Red Chilies

Salt to taste
1 tsp Oil


Method:
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Note: you can prepare this recipe in a pressure cooker or in a regular pan. I prefer preparing this in a pressure cooker, as it takes longer time to cook in pan and make sure it does not overcook.
1. In a pressure pan, add oil and when it's hot add mustard seeds, when they start to sputter, add asafoetida, curry leaves, dry red chilies and garlic.
2. Add the onions and saute it until it turns transparent.
3. Now add the tomatoes and sambar powder and cook until the tomatoes are soft and the raw masala smell is gone.
4. Now add the chana dal, beans, salt and enough water just until the beans and dal are covered.
5. Close the lid with the whistle and pressure cook it for a 1 or 2 whistles.
6. Off the flame and let the pressure release and come to a room temperature, open the cooker and check the gravy, if it is too watery then with open lid cook on medium high flame for more 5 mins or else you can serve this hot with steamed rice or roti.

Egg Burji

This recipe is my all time favorite and very easy dish to make whenever you like to cook too much. This recipe can be combined with rasam rice or roti or even make taco's just by adding some fresh salad and cheese.

Ingredients:

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3 Eggs

1 Onion chopped

2 Tomatoes chopped

1/4 tsp Ginger-garlic paste

1/2 tsp Chili powder

1 tsp Black pepper powder

1/4 tsp Turmeric powder

Salt to taste

1 tsp Oil

Method:

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1. In a pan add oil and when it's hot add ginger-garlic paste and saute it until the ginger-garlic paste turns slight brown.

2. Now add the onions and let it cook until it turns translucent and still little crunchy.

3. Add the tomatoes, chili powder, turmeric powder and salt, cover and cook until the tomatoes are cooked and soft.

4. Now reduce the flame to medium low and break the eggs and mix it well.

5. Increase the flame to medium high and keep stirring so that the egg break to a burji  consistency and well coated with masala.

6. Just before the eggs are fully cooked add the pepper powder, mix well and off the flame and serve hot with rice, roti or make egg taco's.