Dal Makhani

-

Ingredients:
1/2 cup whole black gram(sabut urad dal)
2 tbsp rajma/ red kidney beans(optional)
1 inch grated ginger
1 tsp cumin seeds
1 large onions paste
1 tbsp ginger-garlic pastr
4 medium tomatoes puree
1 tsp garam masala
1 tsp kasuri methi
1/2 cup thick fresh cream
2 tbsp kashmiri red chilli powder
1 tbsp oil/ghee
3 tbsp butter
2 cups milk
salt to taste

Garnish with:
1/2 inch ginger cut into thin strips
coriander leaves freshly chopped
2 tbsp fresh cream

Recipe:
1. Wash & rinse the dal really well. You will have to scrub the dal between your palms so that all the impurities are discarded & also the dal will slightly loose its color. You will have to wash the dal for 3-4 times. Once the dal is washed add enough water to soak urad dal and rajma overnight in 3 cups of water.
2a. Next day, drain the water. Pressure cook dal and rajma with 2 cups of water and milk each, grated ginger and salt for 8 -10 whistles. 
OR
2b. Once the dal is soaked, drain the excess water & now add the dal into a large vessel with enough water and bring the water to a boil. Add little salt. Now lower the flame & cook the dal for 60-90 minutes. Stir in intervals but with very light hands. Scum will start to form on the top, remove & discard. 
3. In a seperate kadai heat oil and 1 tbsp butter. Add cumin seeds and let it splutter.
4. Then add onion paste and fry till they turn golden brown. 
5. Add in the ginger-garlic paste. Saute for 2 mins.
6. Lower the flame and add red chilli powder. Mix well. Remember to not burn the chilli.
7. Then add tomato puree. Saute till tomatoes are well cooked and oil starts to leave the masala from sides.
8. Add the above cooked dal to the mixture. Add 2 cups of water. Adjust salt as per the taste.
9. Cover and let it simmer on low flame for 30-45 mins.
10. Use a whisker to whisk and mash dal randomly to the required consistency in short intervals. If dal thickens add in little hot water. The more you mash, the creamier would be the texture
11. Add garam masala, kasuri methi, 2 tbsp butter and fresh cream to dal and mix well.
12. Let the dal simmer for another 5 mins.
13. Garnish with ginger strips, coriander leaves and fresh cream.
14. Serve hot with naan, paratha, jeera rice.

**Remember, this dal tends to thicken very quickly so whenever you feel that the dal is very thick, add HOT water, remember the water should be hot. Even when you cook this dal in advance the dal will be really thick if it gets cold, reheat, adjust the consistency with hot water, bring to a boil before you serve. 

Comments

Post a Comment

Popular posts from this blog

Mexican Style Palak Chaat

-
Image
  Ingredients: 35-40 fresh spinach/palak leaves 1 cup besan 1/4 cup rice flour 1 tsp amchur 1 tsp coriander powder 1 tsp red chilli powder 1/4 tsp haldi salt to taste water oil for frying For Salsa: 1 medium onion finely chopped 1 medium red tomato finely chopped 2 tbsp coriander leaves finely chopped 3-4 green chillies finely chopped 1 tsp black pepper powder 1 tbsp tomato juice 1 lemon juice salt to taste For Masala Nuts: 1 tbsp oil 1 tbsp ginger-garlic paste 1-2 tomatoes puree 1/2 cup boiled peanuts 1 tbsp red chilli powder 1 tbsp coriander powder 1 tsp amchur 1 tsp garam masala salt to taste 1/4 cup water For Cheesy Sauce: 1 tbsp butter 1 medium onion sliced 2 green chillies chopped 10-12 black peppercorns 200 ml fresh cream 250 gms processed cheese grated salt to taste Recipe: 1. Blend the 2-3 tomatoes. Strain and keep the puree aside for later use. 2. Boil peanuts till they are soft. Drain and keep it aside. 3. For Salsa: Take a mixing bowl, add chopped onions, tomatoes, coriand
Read more

Halwai Style Aloo Tamatar Gravy (no garlic/onion)

-
Image
Ingredients: 200 gms  Potatoes boiled 2 -3 big tomatoes roughly chopped 2 green chillies 2 -3 small cinnamon sticks 5 cloves 1 big black cardamom 2-3 small green cardamon 1 tej patta/bay leaf 2 tsp Jeera seeds 1 tsp hing 2 tbsp Rai/Mustard Oil 1 tsp paprika/kashmiri red chilli powder 1 tsp tikhalal red chilli powder 2 tsp coriander powder 1/2 tsp haldi/turmeric 1 tsp cumin/jeera powder 1-2 tsp kasuri methi Salt as per taste chopped coriander leaves Recipe: 1.  Clean and boil the potatoes for 3-4 whistles. Once the pressure is released remove from cooker, drain the hot water and immerse the same in cold water. This tip helps easy peel of boiled potato skin. 2. Break the boil potatoes to med - small pieces with hands and keep aside. 3. Blend tomatoes and green chillies together without water. Keep it aside. 4. Take a kadai add mustard oil to heat. Let the mustard oil heat for a min,till the aroma comes else oil will give bitter taste. 5. Add jeera seeds and then all the khada garam masal
Read more

Veg Masala Maagi Noodles

-
Image
Ingredients: 3 maggies 1 tsp jeera/cumin seeds 2 tbsp sweet corn 2 tbsp green peas  1 big grated carrot 1 medium finely chopped onion 1 green chilli finely chopped  2 tbsp finely chopped green capsicum 2 pack of maggi masala 2 tsp Kashmiri red chilli powder 1/2 tsp haldi/turmeric powder 3 tbsp oil salt as per taste Water Recipe: 1. Soak the maggi in hot water for 5 mins to make it soft. 2. In a kadai heat oil. Add jeera seeds. Then add onions and green chillies. Saute till the onions are soft.  3. Add capsicum and saute till capsicum leaves water and become soft. 4. Add carrots, sweet corn and peas. Mix well. Cover and let it all cook for 2-3 mins. 5. Then add haldi, red chilli powder and maggi masala. Mix well. Add salt as per taste. 6. Add soaked maggi along with its water. Mix well. Cover and cook the maggi for 2-3 mins more.  7. Stir the maggi, if the water content is more then simmer for more 2 mins. Else switch off the gas and remove the maggi in plates. 8. Enjoy your favourite m
Read more

Instant Chakli

-
Image
Ingredients: 1/2 cup suji 1 cup water 1 tbsp ghee or butter 1 cup rice flour 1/4 cup powdered roasted chana dal 1 tsp jeera seeds 1 tsp white sesame seeds 1 tsp salt 3/4 tsp kashmiri red chilli powder 1/2 tsp haldi water to knead Recipe: 1. In a pan heat 1 cup of water, let it start to simmer. Add to this butter or ghee. Mix well. Bring to boil. 2. To the above mixture add suji and stir continously to avoid lumps. In sometime it will thickhen and start leaving the pan. Our suji dough is prepared. 3. Remove it in a mixing bowl and try to crumble the suji dough using spoon as it is hot. Let it cool down. 4. To this add powdered roasted chana dal and rice flour. Mix all together using hand. 5. Then add salt, haldi, red chilli powder, jeera/cumin seeds, white sesame seeds. Mix well. 6. Knead a soft dough with the above mixture by adding little water at a time. 7. Cover and keep it aside for 10 mins. 8. Divide the dough into three equal parts. Grease the chakli maker with oil from all sides
Read more

Rice Pudding(Chawal ki kheer)

-
Image
Ingredients: 1.5 litre full cream milk 1/4 cup basmati rice 1/2 cup chopped dry nuts(almonds, cashews, pistas) Few strands of saffron 300 ml condensed milk  2 tbsp of sugar 5-6 nos cardamom seeds crushed Garnish with: chopped dry nuts kesar strands Recipe: 1. Rub and clean the basmati rice. Soak the rice for 20-30 mins.  2. In a big thick bottom saucepan or kadai, add 1/4 cup of water at bottom and then add the milk. Warm the milk. 3. Remove around 500 ml of warm milk in a bowl, add saffron strands to it and keep it aside. 4. Bring the milk to boil. Add the soaked rice to the milk. Mix well. 5. Keep stirring occasionally till the rice is cooked, so that it does not stick to bottom. It will take around 20-25 mins to the rice to cook. 6. The kheer will be thickened once the rice is cooked, add the saffron milk now to the kheer. Mix well. 7. Then add the condensed milk and sugar to kheer. 8. Add cardamom powder followed by chopped nuts.Mix well. 9. Cook for some more time, till the kheer
Read more

Sabudana Balls/Bonda(No Aloo/Potatoes)

-
Image
Ingredients: 1 cup small/fine sabudana/sago 1 cup buttermilk 2 green chillies (finely chopped) 1 tbsp ginger garlic paste 1 cup rice flour 3 tbsp peanut (roasted & crushed) 2 tbsp coriander leaves (finely chopped) 2 tbsp curry leaves (chopped) 2 tbsp fresh coconut (chopped to small pieces) 1 tsp cumin 2 tbsp water salt to taste oil for frying Recipe: 1. Take 1 cup sabudana and rinse well with water and remove the starch. Drain off all the water and add 1 cup buttermilk. 2. Also, add salt, chopped green chillies and mix well. 3. cover and rest for overnight or until sabudana turn soft. 4. In the morning the sago will absorb all the buttermilk and turns non-sticky. 5. To this add ginger garlic pastes, rice flour, crushed peanut powder, cumin/jeera seeds, coconut pieces, coriander and curry leaves. 6. Squeeze and mix well making sure everything is well combined. 7. Further, add water and mix well. Adjust salt if required. 8. Knead all together form a soft dough adding water if require
Read more

Suji Sandwich (No Bread Sandwich)

-
Image
        Ingredients:(4 sandwiches) 1 cup rava/suji ½ cup curd 1 tsp chilli flakes 1 small carrot grated 1 onion finely chopped 2 tbsp sweet corn boiled 1/2 green and red capsicum finely chopped 1 tbsp coriander finely chopped 1/2 tsp eno fruit salt butter for greasing cheese slices cut into halves salt to taste 1/2 cup + 1/4 cup water Recipe: 1. In a large bowl take rava/sooji, curd, chilli flakes and salt. Mix well. 2. Now add water and combine well. 3. Add carrots, onion, sweet corn, capsicums and chopped coriander leaves. Mix well forming a thick batter. 4. Rest for 10 minutes or until the rava absorbs water. 5. Further, add 1/4 cup water and mix well forming a smooth batter. The batter should be   slightly thick, else the batter will overflow in the sandwich maker. 6. Now grease the sandwich maker with some butter. 7. Just before preparing a sandwich, add eno fruit salt and mix gently. 8. Add a tbsp of batter to each of the halves of the sandwich maker. 9. Place a cheese
Read more

Mumbai Ladi Pav(no maida or wheat flour)

-
Image
Ingredients: 200 gms fine semolina/chiroti sooji 2 tsp dry instant yeast 3 tbsp butter 1⁄2 cup cold milk 1 tbsp sugar salt as per taste 1 large egg (optional) Recipe: 1. Take a big mixing bowl, measure and add sooji. If you don’t have fine semolina, then you can grind it in the mixer to get a fine consistency. 2. Heat the butter in a large heavy pot. Turn off the heat. Add the milk, and sugar. Mix well with a spoon or spatula until thoroughly dissolved. DO NOT overheat, it should be warm to touch. 3. Optional Step: Add egg  to the mixture and beat well into the mixture.  4. Add the dry yeast and let it all sit for 5-7 minutes. 5. Add the above mixture to the flour bowl and mix well for about 1 minute. The dough will be very sticky. Cover the pot and let it rise for an hour or until it doubles in size. 6. After an hour deflate and knead the dough by hand for around 1 to 2 minutes, add little flour if it does not come together. 7. Transfer the dough to an airtight container and let it si
Read more

Tomato [Tamatar] Halwa

-
Image
The tomato is consumed in diverse ways, including raw, as an ingredient in many dishes, sauces, salads, and drinks. While it is botanically a fruit, it is considered a vegetable for culinary purposes, which has caused some confusion. The fruit is rich in lycopene, which may have beneficial health effects. Tomato in the form of a sweet dish,  turned out to be very delicious. This halwa is very simple to make and very easily finished. :) Ingredients: 400 gms tomatoes or 3 cups tomato puree 75 gms or 6 tbsp ghee or butter 200 gms corn flour 400 gms sugar 2 tbsp each dry roasted almonds, cashews, pista 5 gms cardamon/elachi powder 2 drops red color 2 cup water Recipe: Wash the tomatoes, remove the eye and make an incision on the lower side. Boil water and blanch the tomatoes for 2-3 minutes. - See more at: http://www.sanjeevkapoor.com/recipe/Tomato-Halwa.html#sthash.jxBiHqw4.dpuf Wash the tomatoes, remove the eye and make an incision on the lower side. Boil water and blanch th
Read more

Carrot/Gajar Halwa (w/o mawa or khoya)

-
Image
Gajar ka halwa , also known as gajorer halua, Gajrela, Gajar Pak, and Carrot halwa is a carrot-based sweet dessert pudding from the Indian subcontinent. It is made by placing grated carrots in a pot containing a specific amount of water, milk and sugar and then cooking while stirring regularly. It is often served with a garnish of almonds and pistachios. Ingredients: 500 gms red delhi carrots  4 + 4 tbsp of ghee  500 ml milk 1 tbsp badam milk powder 200 gms sugar 1/4 cup chopped dry fruits(almonds, cashews, raisins) 1 tsp cardamom powder Garnish with: chopped dry fruits Recipe: 1. Clean all the carrots, then peel and finely grate them and keep it aside. 2. In a large kadai heat 1 tbsp ghee and fry chopped cashews, almonds and raisins. Fry them until it turns golden brown. Remove and keep it aside. 3. In the same kadai add rest 3 tbsp ghee and add grated carrot and saute well. Saute for 5 minutes or until it changes colour slightly. 4. Now pour all milk and give a good stir. Cover an
Read more