Thursday, June 30, 2016

Dal Makhani

This dhaba style curry takes Me back in the lanes of My childhood memories when this was the only dish that I used to order in restaurant along with butter nan which I used to love being a pure vegetarian then! That taste, the texture, the smell... it was divine. It was almost impossible to get the same taste when I tried to prepare this dhaba style dal makhani at home.... until I tried this beautiful recipe shared by one of the lovely food blogger "Shreya A.Tiwari" owner of the blog "".

That was it guys!!! A key to a mind blowing dhaba style dal makhani recipe. When I tried Shreya's recipe it just blew my mind!! It was hard to believe that with such minimal ingredients this versatile dish was so easy to prepare. I couldn't thank Shreya more for sharing such an amazing recipe. 

Ingredients: (Serves approx.3)
  • 1 Cup Whole Black Urad Dal (Whole Black Gram Lentils)
  • 1/4th Cup Rajma (Kidney Beans)
  • 4 tbsp Butter
  • 1/4th tsp Hing (Asafoetida)
  • 1/2 tsp Turmeric Powder
  • 1 1/2 tsp Kashmiri Red Chilli Powder or Paparika 
  • 2 Black Cardamom
  • 1 Green Chilli finely chopped
  • 2 tbsp Ginger Garlic Paste
  • 2 Medium Sized Onion finely chopped
  • 1 Tomato finely chopped
  • 2 tsp Coriander Powder
  • 1 tsp Cumin Powder
  • 1/2 tsp Fennel Powder (Saunf Powder)
  • 1/2 tsp Garam Masala
  • 1 tsp Sugar
  • 3 tbsp Cream
  • 1/4th Cup Coriander leaves 
  • Water as per gravy preference
  • Salt to taste
  • Soak urad dal (black gram) & rajma (kidney beans) for 7-8 hours or overnight.
  • Then pressure cook the lentils adding salt and 2 cups of water till 6-7 whistle. Let the pressure from the cooker release on its own. Then with a masher slightly mash the lentils.
  • In a sauce pan add butter. Once butter is warm add hing, black cardamom, finely chopped green chili, ginger-garlic paste and chopped onions.Cook onions till they are slightly golden brown.
  • Now add the spices coriander powder, cumin powder, fennel powder, red chilli powder & turmeric powder. Mix well. Add finely chopped tomatoes and cook them till they are tender and oil starts to separate from the mixture.
  • Add salt, sugar & garam masala, mix well. Add the mashed lentils and water as per the thickness of the dal you prefer. Let the dal boil for 7-8 minutes.Keep on stirring occasionally.
  • Now add cream and let the dal boil for 10-15 minutes on low flame. Adjust the consistency of the dal and check for seasoning.
  • Dal Makhani is ready.
  • Garnish with chopped coriander leaves, cream and a dollop of butter.
  • Serve hot with flat bread of your choice or with rice.               
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Tuesday, June 21, 2016

Moong Dal Kachori - Mung Bean stuffed Fritters

With the first rain of the season relished this unique snack instead of usual pakoda's!! Crispy, spicy, sweet, tangy all in one mini kachori's enjoyed with hot cup of tea.

Ingredients: (Makes approx. 10 Mini Kachori's)
  • 1/2 Cup Yellow Moong Dal
  • 1 Cup Plain Flour (Maida)
  • 1/2 Cup Rawa (Fine Semolina)
  • 2 tsp Roasted Fennel Seeds Powder
  • 1 tsp Cumin Seeds
  • 1 tsp Red Chilli Powder
  • 1 tsp Garam Masala Powder
  • 1 tbsp Chaat Masala OR Amchur Powder (Raw Mango Powder)
  • 3 tsp Sugar
  • 1 tsp Turmeric Powder
  • Salt to taste
  • 2 tsp Ghee
  • Oil for frying
  • Soak moong dal (mung bean) for 6-7 hours. After soaking, blend moong dal into paste by adding very little amount of water. 
  • Soak rawa (semolina) in water for 10 minutes.
  • Heat oil in a pan and add cumin seeds. When cumin seeds begins to sizzle add roasted fennel powder, turmeric powder, red chilli powder, garam masala powder, sugar and mix well.
  • Now in this masala add moong dal paste and mix it well. Add salt to taste & chaat masala. Add 1/4th cup of water to moong dal mixture and let it cook on slow flame for 7-10 minutes till the moong dal is cooked well and its raw flavour fades away. 
  • Once cooked, cool the moong dal mixture.
For outer cover: 
  • In a bowl take plain flour. Add 2 tbsp hot ghee (clarified butter), salt and soaked rawa (semolina). Add little water and knead a stiff dough. Let the dough rest for 20 minutes.
Kachori Procedure: 
  • Now take a small portion of the dough and roll into 3  to 4 inches diameter disc.  
  • Take a spoonful of moong dal mixture and place this stuffing in the middle of this disc and bringing the edges together in the center, seal it completely.
  • Using your palm pat the kachori into small round disc or you can roll them using rolling board & pin. Be gentle while rolling as the moongdal mixture should not come out.
  • Now deep fry these kachoris in hot oil till golden brown on a medium flame.
  • Moong Dal Kachori - Mung Bean Stuffed Fritters are ready.
  • Serve with dates & tamarind chutney or wet garlic chutney or ketchup or as it is!!
Thank you for visiting My Blog!!

Monday, June 13, 2016

Paneer Makhani - Butter Paneer (Indian Cottage Cheese)

This dish doesn't need any introduction as such! Normally we always end up ordering this scrumptious dish in restaurant, every time we place an order. But believe Me, its such an easy recipe with minimal ingredients but absolutely mind blowing in taste!!! Indian Cottage Cheese (Paneer) simmered in sweet, sour, tangy, spicy & creamy tomato gravy, topped with more cream and served with Butter Roti or Nan!! 

Ingredients: (Serves approx.3)
  • 200 gms Paneer (Indian Cottage Cheese) cut into cubes
  • 1 Onion finely chopped
  • 150 gms Tomato Puree
  • 3 tbsp Butter
  • 1/2 inch Ginger grated
  • 1 Green Chilli cut lenthwise
  • 2 inch Cinnamon Stick
  • 5-6 Green Cardamon Pods
  • 4-5 Cloves
  • 1 tsp Kashmiri Red Chilli Powder
  • 2 tsp Coriander Powder
  • 2 tsp Honey
  • 2 tsp Kasuri Methi Powder (Dry Fenugreek Powder)
  • 150 gms Cream
  • Salt 
  • Lemon Juice for garnish
  • 1 tbsp Oil to fry paneer if needed

  • In this preparation you may add fresh panner cubes or in a tablespoon of oil shallow fry the paneer for better texture.
  • In a sauce pan add butter, cinnamon stick, green cardamon pods, cloves, green chilies and ginger. Saute for 30 seconds. 
  • Add finely chopped onions and cook till they become translucent. Do not brown the onions.
  • Once onions are cooked add tomato puree and mix well. Add kashmiri red chilli powder & coriander powder. Now cook this mixture till oil starts separating from it. 
  • Add cream, kasuri methi powder (dry fenugreek powder), salt and honey. Mix everything well and cook for 2-3 minutes.
  • Now add the panner cubes and mix again.
  • Paneer Makhani - Butter Paneer is ready.
  • While serving squeez lemon juice if needed and garnish with cream.
  • Serve hot with flatbread of your choice.
Thank you for visiting My Blog!!

Tuesday, June 7, 2016

Dahi Bhalla - Lentil Dumplings In Chilled Yogurt

Dahi Vada, Dahi Bhalla, Perugu Garelu, mosaru vade or Thairu Vada, though different in names the heavenly deliciousness of this dish makes you wanna lick your spoon again & again!!! Fluffy vadas (lentil dumplings) hidden under the smooth creamy layer of chilled yogurt spiced up with chutneys and spices is sure to make your tongue tickle and make you wanna crave more!!!

Hot deep fried vadas are first put in water and then transferred to thick beaten yogurt. For best results, the vadas are soaked for at least a couple of hours before serving. To add more flavor, they are topped with chili powder, crushed black pepper, chaat masala, cumin powder ect. 

Sweeter curd is preferred in some places in India, especially in Maharashtra and Gujarat, although the garnishing remains the same. A combination of coriander and tamarind chutneys are often used  to garnish this dahi bhalla!!

Ingredients For Vada (Dumplings): (Makes approx 15-20 Vada's)  
  • 1 cup Urad dal ( Skinned Split Bengal Gram)
  • 1/2 tsp Cumin Seeds
  • 3-4 Green Chilies
  • Salt to taste
  • Oil for frying
  • A bowl full of Water to soak the fried vada's.
  • Soak urad dal for 6 to 8 hours. After soaking wash the dal again in fresh water and drain all the excess water.
  • In a blender add the urad dal, salt, green chilles and grind to a fine paste.  Do not add water (if its getting too hard to blend then only add little water). The batter should be fluffy and thick not liquidy.
  • Transfer the batter into a bowl. Add cumin seeds and mix everything well. Check for seasoning.
  • Heat oil to deep fry these vadas. 
  • Wet your palm and take a portion of this batter depending how big or small vada you want.
  • Now drop this vada into hot oil and deep fry till light golden brown.
  • Once the Vada's are fried perfectly take them out from oil and transfer them into a bowl of water which would be at room temperature.
  • Soak the  vada's for 10 minutes till they absorb the water and becomes soft.
  • Once the vada's are soft take them out and press gently between your palms to remove excess water and keep aside.
For Curds and Garnish:
  • 4 Cups Curd preferably chilled
  • 1 Cup Sweet Date & Tamarind Chutney - recipe link below
  • 1 Cup Green Coriander Chutney - recipe link below
  • 4 tbsp Powdered Sugar (Optional)
  • 2 tbsp Red Chilly Powder
  • 2 tbsp Roasted Cumin Seeds Powder
  • 2 tbsp Black Pepper Powder
  • Pinch of salt
  • Whisk the curd until smooth. Add a pinch of salt and sugar asper the sweetness you prefer.
  • In a slightly deep serving plate, place 4-5 vada's. Pour the chilled whisked curd over these vadas.
  • Drizzle sweet dates and tamarind chutney as well as green coriander chutney.
  • Sprinkle little red chilly powder, black pepper powder and roasted cumin seeds powder over these vada's as per your taste.
  • Dahi Bhalla is ready. 
  • Serve chilled.
Tip: You may also garnish this dahi bhalla with fine shev and pomegranate kernels. 

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