Dal Makhni is a punjabi dish which is nutritious and high in protein.This rich creamy textured dal is slow cooked for hours on charcoal or tandoor.Here is my version of this wonderful dish,is one of the favourite of my family...so enjoy.
Ingredients: Whole Urad dal-1cup Rajma/red kidney beans-1/4cup Ginger garlic paste-2tsp Cumin seeds-1/2tsp Bayleaf-1 Turmeric powder-1/4tsp Cumin powder-1/2tsp Chillipowder-1tsp Dhaniyapowder-2tsp Garammasala-1/2tsp Salt to taste Kasoori methi powder-1tsp Onion-1,finely chopped Tomatoes-3,finely chopped or grinded (or you can use ready tomato puree-1/2cup) Butter-1tbsp Oil-1tbsp Fresh cream-4tbsp or to taste Fresh coriander for garnishing
Method: 1.Wash and soak dals in clean water for 5-6hrs. 2.Cook the dals in pressure cooker for 3-4 whistles. 3.Heat a oil in a pan,add cumin and bay leaf,when they begi to splutter add onions and cook until golden brown,now add gingergarlic paste cook for 2-3 minutes,then add chopped tomatoes or tomato puree and cook for 2-3 minutes. 4.Add all powders,butter,salt and cooked dals and cook on a medium low flame for 20-30minutes. 5.Now add cream cook for 2 minutes and garnish with fresh coriander. 6.Serve hot with chappati,naan or rice.
As many of you may agree with me you can't beat thick,spicy fresh coconut chutney when it comes to chutneys,each household have their own version,some like to add lemon juice or curds for sourness,few people like only ginger and chillies in their chutney.As a kid I grown up eating this chutney which my grand mother and my mother used to grind this chutney with their hands in traditional stone grinder(rubbuva gundu or gundukallu).For this chutney my mother always gets compliments whenever she prepares it,I prefer chutney over Sambhar with dosa or idli so this is my family version of coconut chutney,hope you like it.
Ingredients: Freshly grated coconut-1 cup Green chillies-2-3 Ginger-1" piece,crushed Garlic-2 small cloves Tamarind pulp-2tsp Coriander-2tbsp Curryleaves-2-3leaves Puffed channa-1tbsp Salt to taste
For Tadka: Oil-2tsp Mustard-1tsp Urad dal-1tsp Dry chillies-2-3 Hing-pinch
Method: Grind all the above ingredients into fine paste adding little water. Heat oil add mustard when they begin to splutter add urad dal,.hing and chillies fry until golden brown and add to the above chutney. This tasty delicious chutney goes with dosa,idli and with many more dishes...enjoy
Ingredients: Oil-2tbsp Garlic,finely chopped-2 large cloves Ginger-1"piece,finely chopped Onion-1 medium,finely chopped Mixed veggies-1cup or more (Carrot,beans,cabbage,capsicum and babycorn) Black pepper-1tsp or to taste Vinegar-1tsp Soy sauce-2-3 tsp Boiled noodles-2cups(I have used 2 packets of maggie, you can use any noodles of your choice) Spring onions-1 stalk,finely chopped for garnishing
Method: 1.Heat oil in a wok,add ginger,garlic and onion fry until onions become transparent. 2.Add veggies and fry on a medium high flame,add salt ,pepper,vinegar and soy sauce and fry until veggies become little crunchy. 3.Add boiled noodles and mix on a high flame thoroughly,serve hot..
Ingredients: Gobi/Huvukosu/Cauliflower-1 small Maida/all purpose flour-1/2cup Cornstarch-3tbsp Salt-1/4tsp Pepper powder-1/2tsp Oil for deep frying Water to make batter
For sauce Oil-1tbsp Onion-1medium,finely chopped Garlic-3large cloves,finely chopped Green chillies-1,finely chopped Tomato ketchup-2tbsp Red chilli sauce to taste Vinegar-1tsp Soy sauce-2tsp Water-4tbsp Cornstarch-2tsp Salt to taste Spring onions-1 stalks,finely chopped for garnishing
Method: 1.Wash and cut gobi into bite size florets,pat the florets dry with paper towel. 2.In a bowl mix flour,cornstarch,salt and pepper with water into not so thick or not so thin batter(it should be like dosa batter) 3.Heat oil in a kadai,dip the florets in the batter and deep fry them until golden brown and crisp and keep it aside.
For sauce 1.Heat oil in a pan, add chopped garlic and onion and fry until they become translucent. 2.Add green chillies and fry,now add tomato ketchup,chilli sauce,vinegar and soy sauce add cornstarch mixture(mix corntarch with cold water) and salt to taste. 3. Allow the sauce to become little thick,now add fried gobi florets and mix until all the florets are coated nicely with the sauce on high flame for 2minutes. 4.Take out of the flame and garnish with chopped spring onions,serve hot with any chinese preparation or simply with fried noodles..enjoy
Sambhar as you all know is a typical South Indian dish and is a everyday staple food in every household in South India.Sambhar is mixture of lentils and vegetables cooked with spices and tamarind.Each state in the South prepares it with a typical variation, adapted to its taste and environment.There are so many variations and methods to prepare sambhar,but I find this method very easy ,quick and tasty...You can use any veggies of your choice or you can prepare only any one or two vegetables together like doodhi,ridgegourd,drumstick,Snakegourd,potatoes with onions to name a few. You can use as much as veggies you like.
Ingredients: Toor Dal/Tuvar/Togari bele-1cup Turmeric-1/4 tsp Green Chilles-2,slited Sambhar powder-1 1/2tsp( any brand, I use Mtr sambhar powder) Tamarind-small lemon sized Tomato-1 big Onion-1,sliced Few Curry Leaves Salt to taste Fresh or desicated coconut-1tbsp Jaggery-1tsp(optional) Oil-1tsp Drumstick-1,peeled and chopped into 3inch pieces Carrot-1,cut into roundels Indian Brinjal-2,cut into lenthwise pieces Okra-2(optional) Potato-1medium sized Beans-5-6,cot into 2halves For tempering: Oil/Ghee-2tsp Dry red chillies-2 Hing-1/4tsp Methi seeds-4-5 seeds Mustard-1/2tsp Curry leaves-few
Method: 1.Chop all the vegetables into chunky size pieces.Wash and rinse tamarind in warm water for 15minutes,squeeze the juice from pulp and keep it aside.Wash toordal and rinse for 15-20minutes in water. 2.Boil 2/1/2cup -3cups of water in a pressure cooker pan,when it begin to boil add rinsed toordal,turmeric and all the above ingredients including vegetables,tamarind juice and sambhar powder,close the lid and whistle,pressure cook for 2-3 whistles.Wait for pressure to release.Open the lid and add jaggery and boil for few minutes. 3.Heat oil or ghee in a small tadka pan,add mustard,wait until it splutters then add methi,hing,dry chillies and curry leaves fry for second and add this to sambhar. This sambhar goes well with steaming rice,dosa,idli or vada.
