Slightly Pungent and Strongly Aromatic. That’s how Dill Leaves are. Not only do they have multiple names(Suva, Shepu etc) but they also are a part of various recipes! The thin leaves, flowers, and oval flat seeds of the dill plant are all edible. The plant has thin, feathery green leaves, of which only about the top eight inches are used. It’s flavour is out of the world and is far from being categorized as the hot herb.
Dill has been around for many years now and is not the newbie in town!
Benefits of Dill Leaves
Apart from being an edible entity, it also possesses medicinal powers. It lowers the nasty cholesterol, shields against free radicals, may aid in treating epilepsy and also can fight the evil of depression.
Dill oil is a safe option to protect stored grains from insects and mites.
For the foodie in you all, here are some recipes of dill leaves. Have a look!
Aalo Suva Recipe
You would certainly love the flavour of it and would definitely recommend it to your friends. It’s extremely easy to cook and quite filling as well.
Start by taking 1 big bunch of Dill leaves(Suva) and remove them from their stems. After this wash them thoroughly and chop them.
Along with this take 3 medium sized potatoes, peel them and chop them into small pieces as well.
Take 2 tbsp of oil in a pan and heat on a medium flame. Then add 5-6 cloves of chopped ginger and fry them for about a minute. Add the potatoes now to this. Fry the potatoes for about 3-4 minutes on a low flame. Now add 1/4 tsp of chilli powder , 1/2 tsp turmeric powder , the Dill leaves(Suva and mix everything properly.
Add salt to taste and also add about 1/2 cup of water. Cover and cook the Dill leaves(Suva) and potatoes for about 8-10 minutes. Make sure that all the water dries up when the vegetable is cooked as this is a dry dish.
Your dish is ready to be served hot! Enjoy!
Suva Buckwheat Roti
Simply delicious and Simply Easy. That’s the desciption of these Rotis. These Rotis are a fresh change for all of you who boringly nibble the regular wheat chapati!
Combine 1/2 of cup finely chopped Dill leaves,1 cup of buckwheat(kuttu) flour, 1/2 cup of jowar(white millet) flour, 1/2 of tsp green chilli paste, 1/4 tsp of freshly grounded black pepper, salt to taste, in a deep bowl and knead into a soft dough using enough water.
Now divide the dough into 8 equal portions. Roll a portion of the dough into 150 mm. (6″) diameter circle using a little amount of jowar flour for rolling. Heat a non-stick griddle and cook the roti on a medium flame, using ¼ tsp of oil, till it turns light brown in colour from both the sides. Repeat the steps to make 7 to 8 more rotis.
Grilled Mushrooms In Garlic And Dill Recipe
This takes almost no time to cook and serves as a great evening appetizer and also as a delectable starter before the main course.
Start by mixing 16 de-stemmed mushrooms, 2 tbsp of finely chopped dill leaves,2 tsp of finely chopped garlic,2 tbsp of soft butter, salt to taste in a deep bowl and mix very well with your hands. Now arrange 2 mushrooms on a wooden skewers. Repeat the step to make 7 more skewers. Heat a grill pan and arrange 4 skewers and cook on a medium flame for 2 minutes on each side or till turn golden brown in colour from all the sides, while turning them occasionally. Repeat the step to grill 1 more batch. Serve immediately.
Dill Baby Potatoes
These yummy potatoes laced with dill are truly a delight.
Cut 2 1/2 cups baby potatoes into halves and keep aside.Heat 2 tbsp butter in a broad non-stick pan, add 4 tbsp dill leaves and sauté on a medium flame for 1 minute. Add the baby potatoes, salt and pepper and cook on a medium flame for another 4 to 5 minutes. Serve immediately with the curd dressing (1 cup cud, 2 tbsp milk, 1/2 tsp powdered sugar)
Suva Moong Dal Sabzi
Quick and easy to make, and is also full of nutritious value!
Heat the oil in a non-stick kadhai and add the cumin seeds. When the seeds crackle, add the1/4 tsp asafoetida and sauté on a medium flame for few seconds. Add 1 cup yellow moong dal,1/4 tsp turmeric powder,2 tsp coriander-cumin seeds powder,1 tsp chilli powder, salt to taste and 1 cup of water and mix well. Cover with a lid and cook on a medium flame for 10 minutes, while stirring occasionally. Remove from the flame, add 1 /4 cup chopped dill leaves and mix well.
This bhaji will make up for a fully balanced meal when served with chapati or rice.
Heat 2 tbsp oil in a pressure cooker and add1 tsp cumin seeds. When the seeds crackle, add 1/2 cup onions, 1 tbsp ginger-garlic paste and 1 tsp green chilli paste and sauté on a medium flame for 1 to 2 minutes.
Add 1 tsp chilli powder, 2 tsp coriander-cumin seeds powder, 1/4 tsp turmeric powder, tomatoes, 1/4 cup chana dal, 1/2 cup peeled and chopped potatoes and 1/4 cup brinjal, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
Add the spinach, 1/2 cup khatta bhaji, 1/4 cup fenugreek leaves, 1/4 cup dill leaves, salt and ½ cup of water, mix well and pressure cook on a medium flame for 2 whistles.
Allow the steam to escape before opening the lid. Keep aside to cool slightly. Blend it till the mixture is coarse using a hand blender. Serve immediately.
We would really like it if you go ahead and try these recipes at home!