I decided to make some rolls day before. My dad loves home made bread and after I made some spinach bread a few days back for him, I thought I’ll treat my dad some more and make some garlic and herb rolls.
I have tried several recipes of garlic bread but somehow all fail when it comes to the garlic flavor. One bite and I question whether I added any garlic or not. But, not with this one! Not only did I up the amount of garlic in the bread, but with this cool basting trick I found at Annie’s Eats, while figuring out how to make knotted rolls, you would be sure you are eating a garlic flavored bread.
Annie also has step-by-step illustrated instructions on how to make the knotted rolls. In case you would like to shape them like knots do check her post.
Fresh out of the oven, with some butter slathered on- these make a fantastic eat!
One of my favorite toovar dal/yellow dal recipe made even easier in the crockpot.
This picture is the photo that was published with the original post. Yup, my photography skills have improved significantly and hopefully the improvement continues! Also keep in mind that while the updated photographs are from Nikon D7000 during natural day light, the original pics were clicked with my iPhone at night under a bulb’s light:)
I finally got it!! V had been guarding his lentil recipe all this while. For the uninitiated, V makes this awesome toovar dal (cooked lentils) in the slow cooker. This was the recipe that got him by his bachelor days. And uptil now he wouldn’t tell me how he makes it. He always throws me out of the kitchen whenever he makes it (which has been twice before) so that I don’t get to know his secret recipe (rolling eyes).
Now, for days I had been craving his dal, with some rice. And since the rare occasions that he cooks fall on Sundays and all the previous Sundays we have been out- that craving just kept increasing. Finally, the Sunday that went, V decided to give in to my cravings and set his foot in the kitchen. 🙂
This time though, he was willing to share his secret!! Well, the opportunity to be featured on my blog- not just in photos but as an actual contributor- that was too big for him to pass on, so he let me in on his secret.
So there I was, with my phone in hand taking down notes and pictures while V explained how his dal is made.
2-3 tbsp ghee (V adds more, I think but, so that I don't freak out he mentioned a "smaller" amount)
3 tsp cumin seeds
2 tsp coriander powder
1-2 tsp red chilli powder
Instructions
Take the dal (split pigeon peas), and wash it properly. Add the water, tomatoes, turmeric and salt. Put the lid on the crockpot and turn it on HIGH. Let cook for 4 hours.
After 4 hours, the lentil should be cooked. Now comes the part that holds the key to the dal being so freakingly good.
The secret to his dal, according to V is the tadka (the tempering of spices).
To temper, heat clarified butter (ghee) to a real hot temperature in a saucepan. Add the garlic, fry til they turn brown. Add the cumin, coriander and red chilli powder. (You might want to open a window, because the spices do tend to get into your system). Fry till it looks a little burnt. (I confirmed with V and he said thats how its supposed to be.)
Add the burnt looking tempered spices to the crockpot and quickly close the lid. After a few seconds, lift the lid- with a ladle take out some dal and put in the saucepan used for tempering. Scrape out any remaining spices in the saucepan, and add the liquid back to the crock pot.
Serve it warm with rice and some curd. The dal has a very strong flavor of garlic but I think thats what adds to the beauty of it. 🙂
Variations:
These days besides the tadka/tempering ingredients above, I also add the following- pinch hing, 1 tsp ginger julienned, 2-3 dried red chillies, 1 small onion finely chopped, 1 tsp sambhar powder. After I add the ghee, I add the cumin seeds and hing and let sizzle. Then I add the dried red chillies, followed by the onions and cook till translucent. Then I add the ginger and cook till ginger changes it color slightly, sprinkle in the sambhar powder- saute for a few seconds and then add it to the dal. Instead of coriander powder I add fresh dhania to the dal.
*UPDATED July 21, 2016:This post has been updated with newer photographs and a printable recipe. This tzatziki dip recipe was originally posted in January, 2011 and has seen me through many get togethers. I love making this dip for my guests or as a spread when I am making middle eastern wraps. Its light and refreshing and a great appetizer, which requires minimum effort in the kitchen.
Below is a picture of the dip that went along with the original post. Even though I am updating my old recipes with newer pictures I like to keep one picture from the old post as a reminder to me and everybody that we all begin somewhere.Â
ORIGINAL POST:
Tzatziki dip is a traditional greek dip. Its made of greek yogurt mixed with grated cucumbers, garlic, olive oil. Greek yogurt is basically, strained yogurt – the consistency has to be thick for the dip. Like the yogurt, the cucumber should not be too watery. After grating the cucumber, make sure to squeeze it real hard to remove the moisture from the cucumber. Tzatziki sometimes also has dill, parsley, or mint for an added flavor. I used dill and love the flavor it adds to the dip. Its a great accompaniment to pita, or a great dip to serve with cut vegetables.
I made the tzatziki dip for the coffee morning at my place and it was a hit. I mixed the leftover tzatziki with some leftover coleslaw and added macaroni and some boiled potatoes to it. It was one of the best macaroni salads I have ever tasted.
I decided to make some rolls day before. My dad loves home made bread and after I made some spinach bread a few days back for him, I thought I’ll treat my dad some more and make some garlic and herb rolls.
