How to use Dill leaves in daily cooking

Here are some of my ways to introduce Dill leaves in daily cooking.


1) Chop it finely, without any of the thicker stems (just the fronds) and add to the boiled potatoes. no sauteeing needed.

2) Dill and potato are a good combination. Add generous butter to enhance flavor. Add dill to the potatoes while boiling them.

3) Add 1/2 tsp of coconut oil or Clarified butter / Ghee in a pan, add crushed garlic pod with 1 red chilly. Now add Dill leaves and saute until done. Add a pinch of salt and serve it. Complete Recipe Link - http://princessncooking.blogspot.com/2018/09/dill-leaves-fry.html

4) Add it to Masala Vada. Recipe Link - http://princessncooking.blogspot.com/2015/02/masala-vada-ambode.html

Soya Chunks Curry

Ingredients:

Soya chunks - 1 cup
Mustard - 1/4 tbsp
Jeera - 1/4 tbsp
Fenugreek / Methi - 1/4 tbsp
Onion - 1 medium
Ginger, garlic paste - 1/3 tbsp
Curry leaves - few
Dhaniya / Coriander powder - 1/4 tbsp
Jeera/cumin powder - 1/4 tbsp
Turmeric - 1/4 tbsp
Salt - As required
Red chilly powder - 1/4 tbsp
Tomato - 1 medium
Coconut Oil - 2 tbsp

Method:

1) Soak Soya chunks in water until soft and keep it aside.
2) In a pan, add oil, add mustard seeds, once splutters add jeera, methi seeds, curry leaves, finely chopped onion, ginger garlic paste.
3) Now add all the spices, coriander, Turmeric, cumin, salt, and red chilly powder. 
4) Let it cook for 10-15 minutes.
5) Add one tomato and let it cook. 
6) Once done, add soya chunks and let it cook for additional 5-10 mins.

Note:

1) Soya can also be boiled for 15-20 mins in water with salt. Wash the soya chunks with cold water and squeeze out all the water (as much as possible).
2) Tomato can be replaced with Amchur powder or lemon juice.
3) Other vegetables can also be added with soya chunks.

Dill and Palak Rice

Ingredients:

Rice - 1 cup (washed)
Water - 2 cups 
Palak / Spinach - 2 cup (chopped finely)
Dill leaves - 1 cup (chopped finely)
Onions - 1 (chopped)
Tomatoes - 1 medium
Garlic - 2 big pods
Ginger - 1/2  inch
Green Chillies - 4 (according to your taste)
Bay leaf - 1 
Cloves - 2
Cinnamon - 1 inch 
Cardamom - 1
Oil - 3 tbsp
Turmeric - 1/4 tbsp
Salt - as required
Mustard - 1/4 tbsp
Jeera - 1/4 tbsp
Chana dal - 1/4 tbsp
Urad dal - 1/4 tbsp
Hing - 1/4 tbsp
Curry leaves - 6
Shredded coconut - 1/4 cup
Lemon juice - 1 tbsp (Optional)

Method:

1) Grind ginger, garlic, green chilies, and tomato into a smooth paste.
2) Heat oil in a pan, add mustard, jeera, Hing, chana dal, urad dal, curry leaves, bay leaf, cloves and cinnamon one by one. Fry until golden brown.
3) Now add chopped onions and fry until golden brown.
4) Now add Palak, dill leaves and fry for around 2 mins.
5) Add the paste ground and fry for 5 minutes.
6) After 4 mins add turmeric, salt, washed rice and fry for around 3 mins. Now add Water to cook rice. 
7) When water starts boiling check for salt and adjusts if necessary. 
8) Allow the rice to cook completely. When rice is cooked, add shredded coconut and lemon juice. 

Tasty Dill Palak rice is ready to be served with raita, coconut chutney or just as it is.

Note:

1) You can also add peas with avarekalu or chickpeas.
2) Garam masala can also be added.
3) Lemon juice is optional and can be avoided.
4) Any green leafy vegetables can be added.
5) Mushroom can also be added. Shallow fried paneer / Cottage cheese is also an option.