Kandhe Khas Khas

We  all have  that one  traditional dish, passed on generations after generations.  No matter however trendy the food gets, you always yearn for that delicious dish. Khande Khas Khas is one of them.  'Khande' meaning onions and 'Khas Khas' meaning poppy seeds, this dish is made of chana dal cooked with cubed onions and poppy seeds paste.  This recipe may differ from one family to another. My mother follows this, while my Mother-in-law avoids poppy seeds paste and cooks chana dal with onions.  But, I guarantee you will love this dish and make them quite often.  Combine them with roti or dosa, though they taste best with roti.

Please note that it is a spicy dish.  I have prepared them lightly spiced because my kid doesn't like too much of spice.  If you are preparing for your family, I suggest you add more chilly powder, accordingly.  

Egg pulao

    Not long before, we visited 'Royalseema ruchulu' restaurant at Hyderabad, I must admit that 'Nattukodi pulao' was an real FAB.  We continued to order pulao twice, thrice.... :)  After relishing their hot, fiery pulao, blogger part of mine desired to make an 'silent try' :)   As thought, I continued making the pulao with hard-boiled eggs, pulao was fantastic.  Here, I also share one useful trick for cooking the rice with correct texture. Also try to cook basmati rice in an wide-mouthed vessel, so that they dont become mushy and stay like separate grains.

Egg pulao can also be an 'hit' in your family.  Try them ideally on an week-day lunch once before an exotic week-end lunch :D  I garnished this egg pulao with mint leaves, one slice/wedge of egg along with deep fried onions.  I had them, as such.  Every bite was flavourful and tempting.  My daughter, Varsha who doesn't eat spicy food also carved an special interest to this pulao.  This is an easy and tempting alternative to our usual home-made  biriyani.  Do try them :D

Padwal ki masaledar dal

Well, well, well... What can I say about this dal?  This is one of my hubby's favourite and he asks them quite often to make.  Little does he know that this dal, when first made was an yesterday's left-over kootu, that got churned over to masala dal with garam masala touch!!  :D  :D  After that, I started preparing masaledar dal frequently, atleast once a week.  Hopefully, this dal has lots of padwal/snakegourd that is healthier too!!

 

I must admit that this dal goes on rocking combo with dosa/kal dosa.  Roti also makes an better match.  They taste best the next day (Don't know why, experts please explain)  Don't worry with snakegourd still staying in your refrigerator.  Just grab them, and prepare this dal, for I am sure, you won't be disappointed :D