Sunday, August 31, 2008

Thadia Saagak Teeman

Thadia Saagak Teeman: Pure vegetarian
A very easy preparation which could be taken well with chapati and rice both and equally rich in nutritius value as Red spinach is the great source of Iron and Lentil has high Protien content. The dish could be compare with French Puree with the only difference that Purees are liquidised while Teeman is Ghontod (a way of manual churning). One can also bring the variation in the dish by adding Paneer (cottage cheese) or some other non-veg items like Shrimps/Prawns etc which will make the dish very palatble.

  • Thadia saag/Laal Sag (red spinach) : 500 gms.
  • Masoor daal (Lentil): 75 gms
  • Green chillis: 3-4 in nos
  • Fennel seed: 4 gmsDry Red chilli: 4 gms
  • Mustard oil: 10 ml
  • Garam masala Pd: 2 pinches
  • Salt : as per taste

  • Pick, clean and wash Thadia saag and reduce them to smaller in size if they are too big.
  • Wash and soak daal for some time.
  • Put together daal, saag and split green chillies with salt (as reqd) in a pressure cooker and let it cook till 4-5 whistles.
  • When the pressure is removed churn the mixture well with a churner.
  • Now heat oil in a pan and add a tempering of fennel & red dry chilli followed by the mixture of saag.
  • Let it simmer for some time and adjust the consistancy and seasoning.

Serve hot with rice or chapati.

Saturday, August 9, 2008

Daail-Jhinguni (Fried Ribbed Gourd cooked with Lentil and cereals)

Daail-Jhinguni (Pure Vegetarian)

This is one of the very popular vegetarian preparation of Mithila and goes well with rice or bread both. They say, one does not require to have another vegetable preparation along with Daal-Jhinguni as it serves the purpose of both as an one accompaniment. Some people even prefer relishing its flavour plain as a soup or starter.

Authentically, the preparation of this dish is very simple in which chopped ribbed gourds are fried before with the tempering of black mustard seedsand mixed well with Daal, but here one can put an extra flavouring of ginger paste which will simultaneously enhance the flavour of the dish. The little dark color of the dish that you are seeing is because of the addition of ginger paste.

Regarding the type and variety of cereal used you have a flexibility to choose any, but here i've used a blend of lentil and split gram in the proportion 2:1 respectively.
  • Ribbed gourd (Jhinguni) : 300 gms.
  • Daal (blend of lentil and split gram) : 100 gms
  • Ginger: 30 gms
  • Black mustard seed: 1 tbsp
  • Mustard oil: 30 ml.Seasoning: As required

  • Wash, peel and cut Jhinguni and soak it in cold water.
  • Pick, clean and boil daal with salt and turmuric.Make a paste of ginger.

  • Heat oil in a pan/kadhai and add a tempering of mustard seed.
  • Put ginger paste and fry till golden brown.
  • Add Jhinguni and fry. Dont add salt at this time as the Jhinguni will start sweating.
  • When Jhinguni is cooked and shrinkd in size add salt as per your taste and mix it with the cooked mixture.
  • Now pour over the boiled daal in the kadhaai and simmer it for 5-7 minutes.Finish it up with garam masala powder and garnish with ginger juliens.