Skip to main content

Simple dhalcha

Hi today' s recipe is  Dalcha,  Famous in my home town madurai , it goes well with Jeeraga samba Biriyani, coconut rice,kuska measurement  for 1/2 kg of Biriyani. can serve for 4 members. Yummy oil free Dalcha.

.

Ingredients

Toor dal - 75 gm
Channa dal - 25 gm
Onion - 50 gm (  1 medium size)
Tomato - 50 gm(1 medium size)
Brinjal - 4 nos
Mutton bone - 150 gm
Raw mango - 1 small
Ginger garlic paste - 1 teaspoon
Gram masala - 1/2 teaspoon
Chilly powder - 1 teaspoon
Cumin powder - 1/2 teaspoon
Tamarind juice (optional)
Chilly - 3 nos
curry leaves - 6 nos
Coriender leaves - small amount
Mint leaves - small amount
salt as required ,approx 1 teaspoon
 

 




Preparation

  1. In pressure cooker. take toor dal, channa dal, turmeric powder, mutton bone and water.
  2. Cook it(2 to 3 whistle ). keep aside.
  3. Take a vessel , add all the ingredients'  onion, tomato, brinjal, raw mango, green chilly, chilly power, garam masala, ginger garlic paste, salt. add  water, bring it to boil.
     
  4. Cook this for 30 min approx, until all ingredients get fully cooked (smashed).
  5. Add pressure cooked toor dal, mutton mixture. cook it until it gets thick consistency.
     
can be serve with  biriyani, coconut rice, kuska



Labels:

Comments

Post a Comment

Popular posts from this blog

Avocado egg toast

  Deliciously Simple Avocado Toast Craving a quick, healthy, and utterly satisfying meal? This avocado toast recipe is your answer! Packed with fresh flavors and customizable to your liking, it’s perfect for breakfast, lunch, or a light snack. What You'll Need: Avocado: 1 ripe avocado - the heart of our dish! Look for one that yields slightly to gentle pressure. Bread: 2 slices of your favorite bread. Whole wheat, sourdough, or even a thick brioche will work wonderfully. Onion: 2 tablespoons of finely chopped onion. Red onion adds a nice bite, but white or yellow will do just as well. Tomato: 2 tablespoons of finely chopped tomato. Choose a juicy, ripe tomato for the best flavor. Fresh Coriander Leaves: A generous sprinkle of finely chopped coriander leaves (cilantro) for a burst of freshness. Pepper: ½ teaspoon of freshly ground black pepper, or to taste. Butter: A pat of butter for lightly toasting the bread. Salt: A pinch of salt, to balance the flavors. Lemon Juice: Ju...
4 comments
Read more

Pound cake

 POUND CAKE Pound Cake Recipe Ingredients: 1 ½ cups all-purpose flour 1 teaspoon corn flour 1 ¼ cups sugar 4 eggs 2 sticks (228g) butter 1 teaspoon baking powder 1 teaspoon vanilla extract ¼ teaspoon salt Instructions: Preheat your oven to 325°F (160°C) and prepare a loaf pan with grease. In a bowl, whisk together the flour, corn flour, and baking powder until well combined. Using a food processor or mixer, combine the sugar, eggs, and vanilla extract. Process or mix for approximately 10 seconds. Gradually pour the melted butter into the running food processor or mixer over a period of about 30 seconds. Gently fold the wet butter mixture into the dry flour mixture until just combined. Be careful not to overmix. Pour the prepared batter into the greased loaf pan. Bake in the preheated oven for 55 minutes to 1 hour, or until the cake is a rich golden brown. To check for doneness, insert a toothpick into the center of the cake. It should come out with a few moist crumbs attached. Allo...
Post a Comment
Read more

Moong dal dosa

Moong dal dosa Ingredients: Moong dal: 1 cup Red chilli: 2 Garlic: 1 clove Fennel seed: 1 teaspoon Tomato: small piece Salt: as required Oil: as needed Preparation Soak the moong dal in water for two hours. Grind the batter. Drain the water and grind the dal with garlic, red chili, fennel seeds, tomato, and salt. Add water to achieve a smooth batter. The consistency should be neither too thick nor too thin. Fermentation is not required. Allow it to rest for 15 minutes. Prepare the dosa. Heat a cast iron or any dosa pan, add a few drops of oil, and rub the pan with an onion slice or tissue paper. Pour a ladle of batter and spread it in a circular motion to form a thin dosa. (Dosa tawa should be medium heat). Drizzle a few drops of oil or ghee. Cook until the top is golden and crisp. If desired, add toppings such as onion, coriander leaves, and curry leaves. Serve with coconut and tomato chutney.
Post a Comment
Read more