DAL MAKHANI

DAL MAKHANI

Dal Makhani

INGREDIENTS:

Black urad dal                               -  1 cup 

Onion                                            - 2 

Tomato                                           - 2 

Butter                                             - 1 tbsp

Turmeric powder                           - 1/2 tsp 

Coriander powder                          - 1 tbsp 

Chilly powder                                 - 1 tbsp 

Fresh cream                                   -  2 tbsp 

Milk                                                - 3/4  cup 

Cashew paste                                 - 2 tbsp

Oil                                                  - 1 tbsp 

Ginger garlic green chilly paste    - 1 tbsp 

Bay leaf                                          - 1 

Cinnamon stick                              - 1 inch piece

Cloves                                             - 3 

Coriander leaves                            - to garnish

Salt                                                 - to taste

Method:

Soak the black lentil  pressure cook  till dals are mushy,open and smash it well. Keep aside.

Strain the water from cooked urad dal as  it is used for the gravy.

Take a frying pan add  butter and  oil when hot.

Add  bay leaf, cinnamon, cloves,saute for a minute.

Add the chopped onion and saute till it golden brown.

Then add the ginger garlic green chilly paste.saute till raw smell fades off.

add the chopped tomato and saute for a minute.

Add the coriander powder, chilly powder and turmeric powder saute well.

Then add the saved  dal water and  boil till all the raw smell fades , 

Add the cooked black urad dhal and mix well , 


Then add the cream and cashew paste mix well ..

Add salt to taste..

Then add the  milk to required consistency.

Garnish with coriander leaves.. Goes well with Roti and Rice

SCHEZWAN FRIED RICE

SCHEZWAN FRIED RICE

INGREDIENTS: 

Cooked Basmati Rice                - 2 cups 

Onion                                         - 1

Sliced cabbage                           - 50 gms 

Carrot                                         - 50 gms 

Capsicum                                   - 50 gms 

Potato                                         - 50 gms 

Spring onions                             - 4 tbsp

Schezwan sauce                         - 2 tbs 

Tomato sauce                             - 1 tsp

Soy sauce                                   - 2 tsp 

Sesame oil                                  - 2 tsp

Aji-no-motto                               - 1/4 tsp

Salt                      - to taste

METHOD:

Cut the carrot,cabbage,capsicum,potato and onion lengthwise

Take a chinese wok or a frying pan.. 

Add chinese sesame oil. when hot..

Add the sliced onions, saute well.

Add in the sliced cabbage,carrot,capsicum, potatoes and stir fry in high flame.

Add in the 2 tbs of the schezwan sauce and salt.

When the vegetables are 3/4th done, lower the flame.

Add in the cooked rice and mix it up gently.

Add in the agi-no-motto,soy sauce.

If you need add salt to your taste.

Remove and garnish with the cut spring onion.

Serve hot.

TIRUNELVELI IYENGAR SAMBAR POWDER

TIRUNELVELI  IYENGAR SAMBAR POWDER

TIRUNELVELI  IYENGAR SAMBAR POWDER

Ingredients:

Toor dal                             - 1 1/4 tbsp

Channa dal                        - 3/4 tbsp

Urad dal                             - 3/4 tbsp

Red chillies                        - 5

Coriander seeds                 - 2 1/2 tbsps

Pepper corns                      -1 tsp

Mustard seeds                    - 1/4 tsp

Fenugreek seeds                - 1/4 tsp

Cumin seeds                      - 1/2 tsp

Turmeric powder               - 1/4 tsp

Asafoetida                          - 1/4 tsp

Fresh curry leaves             - 7 stigs

METHOD:

Dry roast the dals on low heat for 5 mins till the dals release their flavor keep aside

Add coriander seeds and roast for 5 mins till they turn dark brown and release their flavor

Add fenugreek seeds and roast for 2 mins till they turn red.

Add the mustard seeds and roast till they start popping. Remove and keep aside.

Add cumin seeds and pepper corns and roast for 2 mins. Remove and keep aside.

Finally roast the dry red chillis and curry leaves for a min and remove.

Add a 1/2 tsp of oil when hot add the asafoetida and roast it well.

Let it cool well

Add turmeric powder grind it in a blender to a coarse powder..

Preserve in air tight bottle... Increase the ingredients in same ratio if you want more quantity of powder..

STUFFED SPINACH PARATHA

STUFFED SPINACH PARATHA

INGREDIENTS:

Wheat flour                          - 2 cups

Spinach leaves                      - 3 cups

Potatoes                                - 2

Cumin seeds                          - 1/4 tsp

Chilli Powder                        - 1 tsp

Garam masala powder          - 1/2 tsp

Asafetida powder                  - 1/4 tsp

Salt                                        - to taste 

Oil                                          - 2 tsp 

METHOD:


Take a bowl add the whole meal flour and mix salt and 1 tsp of oil.
Add water and knead to a soft dough. Keep aside.

Boil the potato, peel and mash. Keep aside.

Take a frying pan add 1 tsp of oil,when hot

Add the cumin and when it splutter,

Add the asafetida and the chopped spinach leaves.Saute well,

Add in the chilli powder, garam masala and salt.Cook till it water evaporates.cool it

When cool grind it in a blender, remove and add the mashed potato.

Make small sized balls out of this stuffings.

Make the same size balls from the dough. Shape the dough like a cup.

Stuff the spinach mixture ball into the cup. Close the dough ball.

Roll the paratha on a board by sprinkling flour.

Heat a chapati pan, cook the paratha on both sides till golden brown.

Apply little  oil to the corner of chapati while cooking.

Serve hot with any gravy or chilli sauce and  Tomato ketchup.

VAZHAIPOO VADAI

VAZHAIPOO VADAI

VAZHAIPOO VADAI

INGREDIENTS:

Vazhaipoo/Banana flower               - 1

Bengal gram or matar dal               - 1 cup

Onion                                               - 1

Green chilies                                   - 2

Ginger garlic                                   - 2 tsp

Cumin seeds                                    - 1 tsp

Fennel seeds                                   - 2 tsp

Turmeric powder                           - 1/2 tsp

Asafoetida                                      - 1/4 tsp

Curry leaves                                   - 2 tsp

Coriander leaves                            - 3 tsp

Salt                                                 - to taste

Oil                                                  - for deep frying


METHOD:


Wash and soak bengal gram  OR matar dal for 2 hours.Drain water completely and coarsely  grind it along with turmeric powder, and fennel seeds.


Chop banana flower thin..


Add onion,chopped banana flowers,green chilies,ginger garlic, cumin seeds,asafoetida,curry and coriander leaves with salt to your taste and mix well to form a thick dough.

Take frying pan add oil for deep frying..

Make small balls with dough and press it in the center to get the vadai shape..

Deep fry in the oil until golden brown.

Serve hot with any chutney.

LEMON RASAM

LEMON RASAM

LEMON RASAM

INGREDIENTS:

Lemon                       - 1 

Toor dhal                  - 1/2 cup

Water                         - 2 cups

Turmeric Powder      - 1/2 tsp

Chilly Powder            - 1 tsp

Green Chilly              - 1

Shallots                     - 2

Garlic cloves             - 2

Mustard Seeds          - 1 tsp

Cumin Seeds             - 1/2 tsp

Curry Leaves             - 1 sprig

Dry Red Chilly          - 1

Asafoetida                 - 1/4 tsp

Coriander Leaves      - 1 tsp

Salt                            - to taste

Oil                  - 1 tsp

METHOD:

Pressure cook toor dhal mash and set aside.

Cut it remove the seeds and squeeze the juice including the pulp.

Add in the Salt, Turmeric Powder, Chilly Powder and mix with Water.

Add slit the Green Chilly

Take a frying pan add oil, when hot

Add the Mustard Seeds,  Cumin Seeds, dry red Chilly, Garlic, crushed shallots Asafoetida and Curry Leaves.

Add the  Lemon juice mixture and cooked toor dhal

When it boils check for sourness if very sour add a pinch of Sugar.

Garnish with Coriander Leaves.

RED BEAN BUN

RED BEAN BUN

Hi!!!!!!!!   Its my 150th post in this blog.... Thanks friends for encouraging me to reach this level..... You all helped with your compliments and critics...

Red Bean Bun with filling

MAKING OF RED BEAN PASTE FOR FILLING:

Dried Red Beans                        -  1 cup 

Water for Cooking                     - 3 cup

Sugar                                          - 1 Cup or to taste


METHOD:

Rinse and soak the red beans overnight. 

Pressure cook till mushy. Cool it..

Save the water of cooked red bean

Transfer the cooked beans to a blender and make a coarse paste.

Add enough cooking liquid you saved earlier.

Again transfer the blended bean paste back to the pan and cooked a thick paste adding the sugar.

Cook until the paste is smooth and thick ..

Cool down the sweet bean paste is ready..

Filling is ready now...


MAKING OF BUN

Red Bean Bun

INGREDIENTS:

High protein flour                            - 300 gm 

Plain flour                                       - 100 gm 

Caster Sugar                                   - 30 gm 

Milk                                                 - 220 ml 

Salt                                                  - 1/4 tsp 

Yeast                                                - 1 tsp 

Baking powder                                - 1 tbsp

Butter                                             - 30 gm

MAKING OF BUN

Sift flour, salt and yeast in a mixing bowl.

Add milk gradually knead well..

Add butter and knead till dough is elastic.

Cover with a piece of damp cloth to avoid surface drying.

Keep it till it raises double in size.

Transfer dough onto a slightly floured surface.

Knead for a while and divide dough into 12 portions.  

Shape into balls.  

Flatten a piece of dough and wrap each piece with 2 tsp of red bean paste.

Cover with cloth and let rise for another 30 mins.

Brush with egg wash and sprinkle on some sesame seeds if desired.

Bake in a preheated oven at 180 degree for about 20 mins.  

Remove from oven to let cool on a wire rack.