Rajma-Chawal is a combination ‘to-die-for’…the best Rajma (Kidney Beans) and Chawal (Rice) can be had at the obscure dhabbas* alongside the highways all over North India. That is where the truck drivers eat and trust me…that is the second best (ofcourse, right after our recipe!). Now which Punjabi (people from the state of Punjab) household will not admit to it being a comfort food. Try with some Raita or just plain yogurt…
Ingredients:
Kidney Beans - 1 cup
Water - 4 cups
Salt - to taste
Turmeric Powder - 1/4 tsp
Green Chili - to taste (optional)
Oil - 2 tbsp
Onions - 2 medium, finely chopped
Ginger - 1 tsp, minced
Garlic - 1 tsp, minced
Tomatoes - 2 cups, puree
Salt - to taste
Turmeric Powder - 1/4 tsp
Cumin Powder - 1/2 tsp
Coriander Powder - 1 tsp
Chaat Masala - 1 tsp
Garam Masala - 1 tsp
Cilantro - for garnishing, finely chopped
Method:
1. Wash and soak the Kidney Beans in 4 cups of water overnight.
2. Put the Rajma in a pressure cooker, alongwith the water that you soaked it in.
3. Turn the flame on high and add in the Turmeric Powder, Some Salt and Green Chili.
4. Cooking time in the Pressure Cooker - 3 whistles, lower flame and cook for another 30 minutes.
5. Meanwhile, in a medium size pan on medium heat, add in the Oil.
6. Allow it to heat up and add in the Onions.
7. Add in a little Salt and cook till the moisture evaporates from the Onions. Stir frequently.
8. Add in the Ginger and Garlic, mix well and cook till the Onions start to brown.
9. Add in the Tomato Puree. Mix again.
10.Cook till the oil starts to seperate. Keep an eye on it and keep stirring frequently.
11.Add in Coriander Powder, Chaat Masala & Garam Masala.
12.Add in a little water (about 1/4 cup) to help mix in the dry spices and to prevent it from burning.
13.Cook for a couple of minutes.
14.Open the Pressure Cooker once the pressure has gone and add in the Rajma to the masala.
15. Make sure Rajma (kidney beans) is well cooked and should have opened up a bit.
16. Mix well and allow it to come to a boil again.
17. Add in some of the fresh Cilantro leaves and keep some for garnishing.
18. Serve over hot rice on a lazy sunday afternoon. Serves 4.
Tips:
Some key points to making it a succesful Rajma experience--soak rajma overnight-every cooker is different, so know your cooker. If it did not cook well, put the lid back on and cook it some more.-believe it or not altitude makes a difference in cooking time.-
if you wat a smooth curry/gravy, just blend the onions and tomatoes very well (we love texture in the food so…)
Saturday 13 December 2008
Aaloo Methi
Aloo Methi, or Potatoes with Fenugreek Leaves, is a fragrant and flavorful Indian dish with a unique taste. Fenugreek Leaves are well known for their many medicinal properties and are a great alternative to Spinach as a leafy Green vegetable.
. Try this wonderful recipe and turn your plain jane potatoes into something delicious and healthy!
Ingredients:
Potatoes - 4 medium, peeled and cubed
Fenugreek Leaves - 1 bunch fresh or 1/2 pkt frozen
Oil - 1 Tbsp
Onion - 1 small, finely chopped
Garlic - 3 cloves, finely chopped
Green Chilies - to taste, finely chopped
Coriander Powder - 1/2 Tbsp
Red Chili Powder - to taste
Turmeric Powder - 1/2 tsp
Salt - to taste
Tomato - 1 medium, chopped
Method:
1. Wash Fenugreek Leaves well (2 to 3 times) in a tub of water and chop.
2. Place leaves in a medium bowl and sprinkle salt on them. Mix well and keep aside for 10-15 minutes.
3. Heat Oil in a medium pan.
4. Add Onions, Green Chilies and Garlic. Mix well and cook until Onions are translucent (approx 3 minutes).
5. Add Potatoes and Salt, mix well and cook 7 -10 minutes (until potatoes are almost cooked).
6. Squeeze out all the water from the Fenugreek Leaves and add it to the Potatoes. Mix well.
7. Add Coriander Powder, Red Chili Powder and Turmeric Powder. Mix well, cover and cook for approx 5 minutes or until the potatoes are fully cooked.
8. Turn off stove and add Tomatoes. Mix well, cover and let it sit for 5-10 minutes before serving.
. Try this wonderful recipe and turn your plain jane potatoes into something delicious and healthy!
Ingredients:
Potatoes - 4 medium, peeled and cubed
Fenugreek Leaves - 1 bunch fresh or 1/2 pkt frozen
Oil - 1 Tbsp
Onion - 1 small, finely chopped
Garlic - 3 cloves, finely chopped
Green Chilies - to taste, finely chopped
Coriander Powder - 1/2 Tbsp
Red Chili Powder - to taste
Turmeric Powder - 1/2 tsp
Salt - to taste
Tomato - 1 medium, chopped
Method:
1. Wash Fenugreek Leaves well (2 to 3 times) in a tub of water and chop.
2. Place leaves in a medium bowl and sprinkle salt on them. Mix well and keep aside for 10-15 minutes.
3. Heat Oil in a medium pan.
4. Add Onions, Green Chilies and Garlic. Mix well and cook until Onions are translucent (approx 3 minutes).
5. Add Potatoes and Salt, mix well and cook 7 -10 minutes (until potatoes are almost cooked).
6. Squeeze out all the water from the Fenugreek Leaves and add it to the Potatoes. Mix well.
7. Add Coriander Powder, Red Chili Powder and Turmeric Powder. Mix well, cover and cook for approx 5 minutes or until the potatoes are fully cooked.
8. Turn off stove and add Tomatoes. Mix well, cover and let it sit for 5-10 minutes before serving.
Pickled Onions
Pickled Onions go so well with the Tandoori Chicken and with most grilled dishes. Pickled Onions can be made instantly and add a wonderful color. And the best part - dropping them in boiling water takes the edge off the onions. Try adding them to burgers for an extra crunch. All I can say is ‘ENJOY’!
Ingredients:
Onions - 1/2 small, sliced
Tandoori Masala - 1/2 tsp
Lemon Juice - 1/2 cup, enough to submerge onions
Salt - to taste
Red Food Color - 1-2 drops
Method:
In a saucepan, heat up 1 cup of water. Once it reaches a boil take it off the flame.
Add the Onions into the water, cover and let it sit for half hour.
Drain the water out and put the onions into a serving bowl.
Add the Lemon Juice, Salt, Tandoori Masala and Red Food Coloring.
Mix well and it is ready to serve.
Tips:
The pickled onions have a long shelf life in the refrigerator.
You can use whole pearl onions instead of regular onions for amore authentic look.
Ingredients:
Onions - 1/2 small, sliced
Tandoori Masala - 1/2 tsp
Lemon Juice - 1/2 cup, enough to submerge onions
Salt - to taste
Red Food Color - 1-2 drops
Method:
In a saucepan, heat up 1 cup of water. Once it reaches a boil take it off the flame.
Add the Onions into the water, cover and let it sit for half hour.
Drain the water out and put the onions into a serving bowl.
Add the Lemon Juice, Salt, Tandoori Masala and Red Food Coloring.
Mix well and it is ready to serve.
Tips:
The pickled onions have a long shelf life in the refrigerator.
You can use whole pearl onions instead of regular onions for amore authentic look.
Butter Chicken
Butter Chicken , also known as Murg Makhani, is a very rich and popular dish with everyone and every age group! My sons know this as ‘chicken with the red curry’ and enjoy it to the hilt. Considering how often we make it at our home, we have to make it a little more healthy without compromising on the taste. Butter Chicken is one of those dishes that very few resturaunts get wrong…every cook or chef has his or her own little variations which makes their dish unique and yet, fantastic. Murg Makhani is a dish that has wonderful flavor and a rich and creamy texture. You will surely fall in love with it!
Ingredients:
Chicken - 1.5 lbs, boneless skinless thighs
Lemon Juice - 1 tbsp
Red Chili Powder - to taste
Salt - to taste
Yogurt - 1/2 cup
Ginger & Garlic Paste - 4 tsp
Tandoori Masala - 2 tsp
Unsalted Butter - 1.5 tbsp
Garam Masala - 1 tspBig
Cardamom - 1
Green Cardamom - 2
Cinnamon Stick - 1″ pc.
Bay Leaf - 1
Tomatoes - 3 large, pureed
Sugar - 1 tsp or to taste
Dried Methi Leaves (Kasoori Methi) - 1 tbsp
Green Chili - to taste, finely chopped
Heavy Whipping Cream - 1 cup or to taste
Cilantro - 3 sprigs, finely chopped
Method:
1. Cut the Chicken to bite-size pieces and wash it well.
2. In a bowl (or large Ziplock bag) add the following - Lemon Juice, 2 tsps of Ginger & Garlic Paste, Tandoori Masala, Red Chili Powder, Salt and Yogurt.
3. Mix well and marinate in the refrigerator overnight for best results or atleast a couple of hours.
4. Grease a broiler dish with ghee, oil or cooking spray and layer the Chicken in a single layer. Broil on high for 5-7 minutes on each side. Keep an eye on it as every oven varies. The size of the chicken pieces makes a difference and where you place the rack in the oven plays a big role in how long the chicken needs to be cooked.
5. For the gravy, in a medium size pan on medium heat, melt and heat the Butter.
6. Once hot, add the Cardamoms, Bay Leaf and Cinnamon Stick. Fry for 1 minute.
7. Add the balance of Ginger and Garlic paste and fry of 30 secs.
8. Add in the Green Chilis and the Tomato Puree. Mix well.
9. Add in the Salt, Red Chili Powder and Garam Masala and mix well.
10. Allow it to come to a boil and then lower the heat and let the gravy simmer for 10 minutes till most of the juice from the tomatoes evaporates.
11. Add in the Sugar and the Dried Methi Leaves and allow it to cook for another 2 minutes before adding broiled Chicken pieces. Mix well to coat Chicken.
12. Add the Whipping Cream, mix and allow it to come to a boil and take it off the flame.
13. At this point, do a taste test and adjust the salt, sugar and the liquid in the gravy.
14. Mix in half the Cilantro in the dish and garnish the balance while serving.
Ingredients:
Chicken - 1.5 lbs, boneless skinless thighs
Lemon Juice - 1 tbsp
Red Chili Powder - to taste
Salt - to taste
Yogurt - 1/2 cup
Ginger & Garlic Paste - 4 tsp
Tandoori Masala - 2 tsp
Unsalted Butter - 1.5 tbsp
Garam Masala - 1 tspBig
Cardamom - 1
Green Cardamom - 2
Cinnamon Stick - 1″ pc.
Bay Leaf - 1
Tomatoes - 3 large, pureed
Sugar - 1 tsp or to taste
Dried Methi Leaves (Kasoori Methi) - 1 tbsp
Green Chili - to taste, finely chopped
Heavy Whipping Cream - 1 cup or to taste
Cilantro - 3 sprigs, finely chopped
Method:
1. Cut the Chicken to bite-size pieces and wash it well.
2. In a bowl (or large Ziplock bag) add the following - Lemon Juice, 2 tsps of Ginger & Garlic Paste, Tandoori Masala, Red Chili Powder, Salt and Yogurt.
3. Mix well and marinate in the refrigerator overnight for best results or atleast a couple of hours.
4. Grease a broiler dish with ghee, oil or cooking spray and layer the Chicken in a single layer. Broil on high for 5-7 minutes on each side. Keep an eye on it as every oven varies. The size of the chicken pieces makes a difference and where you place the rack in the oven plays a big role in how long the chicken needs to be cooked.
5. For the gravy, in a medium size pan on medium heat, melt and heat the Butter.
6. Once hot, add the Cardamoms, Bay Leaf and Cinnamon Stick. Fry for 1 minute.
7. Add the balance of Ginger and Garlic paste and fry of 30 secs.
8. Add in the Green Chilis and the Tomato Puree. Mix well.
9. Add in the Salt, Red Chili Powder and Garam Masala and mix well.
10. Allow it to come to a boil and then lower the heat and let the gravy simmer for 10 minutes till most of the juice from the tomatoes evaporates.
11. Add in the Sugar and the Dried Methi Leaves and allow it to cook for another 2 minutes before adding broiled Chicken pieces. Mix well to coat Chicken.
12. Add the Whipping Cream, mix and allow it to come to a boil and take it off the flame.
13. At this point, do a taste test and adjust the salt, sugar and the liquid in the gravy.
14. Mix in half the Cilantro in the dish and garnish the balance while serving.
Mint or Pudina Chutney
Mint Chutney is very versatile. It can be served as a dip with appetizers (example pappad, samosas, kebabs, etc.) or it can be used as a spread in sandwiches - with cucumber or tomatoes and cheese (yummy!) and best of all, it plays a key part in making chaat.
Mint leaves – ½ cup, packed
Onion – ¼ of a medium
Tomato – ½ of a medium
Ginger – ½” piece
Garlic – 1 clove
Green Chili – 1 or to taste
Lemon Juice – ¼ cup
Salt – ½ tsp (or to taste)
Chat Masala – ½ tsp
Sugar – ½ tsp
Method:
In a blender, add the following – Onion, Tomato, Ginger, Garlic, Green Chili and Lemon Juice. Grind well.
Add in the washed Mint leaves, Salt, Chat Masala and Sugar and grind again till the mixture becomes smooth and everything has blended well.
Pour into serving dish.
Makes about ½ cup and can be served with pakodas, Puda, chaat….
Tips:
Be sure to use only the leaves of the Mint – discard the stalks.
When available, add a little bit of raw green mango to the chutney for additional flavor.
If required You can add well eaten curd to the chutney as per your taste.
Store in the refrigerator. Mint Chutney has a shelf life of about 7-10 days.
Mint Chutney freezes well also and can be kept for the times when Mint is not readily available.
Mint leaves – ½ cup, packed
Onion – ¼ of a medium
Tomato – ½ of a medium
Ginger – ½” piece
Garlic – 1 clove
Green Chili – 1 or to taste
Lemon Juice – ¼ cup
Salt – ½ tsp (or to taste)
Chat Masala – ½ tsp
Sugar – ½ tsp
Method:
In a blender, add the following – Onion, Tomato, Ginger, Garlic, Green Chili and Lemon Juice. Grind well.
Add in the washed Mint leaves, Salt, Chat Masala and Sugar and grind again till the mixture becomes smooth and everything has blended well.
Pour into serving dish.
Makes about ½ cup and can be served with pakodas, Puda, chaat….
Tips:
Be sure to use only the leaves of the Mint – discard the stalks.
When available, add a little bit of raw green mango to the chutney for additional flavor.
If required You can add well eaten curd to the chutney as per your taste.
Store in the refrigerator. Mint Chutney has a shelf life of about 7-10 days.
Mint Chutney freezes well also and can be kept for the times when Mint is not readily available.
Friday 12 December 2008
Tandoori Chicken
Tandoori Chicken has earned a name for itself and needs no explanation or introduction. Tandoori Chicken is just fabulous. The experience, the spices, the color, the flavor, the aroma….the combination of all this will have you coming back for more every time. So, Ladies and Gentlemen, here is ….Tandoori Chicken…
Ingredients:
Chicken - 6 pieces ( approx 1lb), washed & skinned drumsticks
MARINADE:
Yogurt - 1 1/2 cups, well beaten
Ginger Paste - 1 tbsp
Garlic Paste - 1 tbsp
Red Chili Powder - 1/4 tsp
Paprika - 1/2 tsp
Tandoori Masala - 1 tbsp
Coriander Powder - 1 tsp
Salt - to taste
Lemon Juice - 1 tbsp
Red Food Color - 2 drops, optional
Green Chili - to taste, ground
BASTE
Lemon Juice - 1/2 cup
Tandoori Masala - 1/2 tsp
Salt - to taste, optional
Red Food Color - 2 drops
Method:
Wash the skinned Chicken well and with a knife make 1-inch slits in it.
Put the chicken in a gallon size zip lock bag and add in the Lemon Juice.
Give it a good mix and let it sit while getting the marinade ready.
Pour all of the marinade ingredients in a bowl and mix well.
Do a taste test for the marinade and adjust the salt and other spices as needed.
Add the marinade to the chicken (in the zip lock bag) and give another good mix. Make sure all the pieces get well coated with the yogurt mixture.
Store in the refrigerator to marinate overnight or minimum of 4 hours for best results.
At the time of barbecuing, pre-heat the grill to medium-high heat.
Get the baste ready by mixing all the ingredients together.
Once the Grill is ready, spray some cooking oil on the grill so that the chicken does not stick to the grill.
With tongs, place the chicken on the grill and close the lid. Allow it to cook for 5 minutes.
Flip the chicken, coat it with the baste and allow it to cook for a few minutes. Flip again. Baste again. Repeat a couple of times until the chicken is fully cooked.
The Chicken needs to cook for approximately 18-20 minutes total.
Remove Chicken into a platter. Always let it sit for a few minutes before serving to allow the juices to settle in.
Serve with Mint Chutney or Pickled Onions.
Tips:
Chicken thighs also work very well for this recipe in combination with or as an alternative to the chicken drumsticks.
You can use boneless chicken for the same recipe as well.
Ingredients:
Chicken - 6 pieces ( approx 1lb), washed & skinned drumsticks
MARINADE:
Yogurt - 1 1/2 cups, well beaten
Ginger Paste - 1 tbsp
Garlic Paste - 1 tbsp
Red Chili Powder - 1/4 tsp
Paprika - 1/2 tsp
Tandoori Masala - 1 tbsp
Coriander Powder - 1 tsp
Salt - to taste
Lemon Juice - 1 tbsp
Red Food Color - 2 drops, optional
Green Chili - to taste, ground
BASTE
Lemon Juice - 1/2 cup
Tandoori Masala - 1/2 tsp
Salt - to taste, optional
Red Food Color - 2 drops
Method:
Wash the skinned Chicken well and with a knife make 1-inch slits in it.
Put the chicken in a gallon size zip lock bag and add in the Lemon Juice.
Give it a good mix and let it sit while getting the marinade ready.
Pour all of the marinade ingredients in a bowl and mix well.
Do a taste test for the marinade and adjust the salt and other spices as needed.
Add the marinade to the chicken (in the zip lock bag) and give another good mix. Make sure all the pieces get well coated with the yogurt mixture.
Store in the refrigerator to marinate overnight or minimum of 4 hours for best results.
At the time of barbecuing, pre-heat the grill to medium-high heat.
Get the baste ready by mixing all the ingredients together.
Once the Grill is ready, spray some cooking oil on the grill so that the chicken does not stick to the grill.
With tongs, place the chicken on the grill and close the lid. Allow it to cook for 5 minutes.
Flip the chicken, coat it with the baste and allow it to cook for a few minutes. Flip again. Baste again. Repeat a couple of times until the chicken is fully cooked.
The Chicken needs to cook for approximately 18-20 minutes total.
Remove Chicken into a platter. Always let it sit for a few minutes before serving to allow the juices to settle in.
Serve with Mint Chutney or Pickled Onions.
Tips:
Chicken thighs also work very well for this recipe in combination with or as an alternative to the chicken drumsticks.
You can use boneless chicken for the same recipe as well.
Magic Maths multiplying by 11
Multiplying a number by 11.
To multiply any 2-figure number by 11 we just put the total of the two figures between the 2 figures.
Example 1 :
26 x 11 = 286
Notice that the outer figures in 286 are the 26 being multiplied.
And the middle figure is just 2 and 6 added up.
Example 2:
77 x 11 = 847
This involves a carry figure because 7 + 7 = 14
we get 77 x 11 = (7+1)47 = 847
88 * 11 = 968
This involves a carry figure because 8 + 8 = 16
we get 88 x 11 = (8+1)68 = 968
Example 3:
234 x 11 = 2574
We put the 2 and the 4 at the ends.
We add the first pair 2 + 3 = 5.
and we add the last pair: 3 + 4 = 7.
To multiply any 2-figure number by 11 we just put the total of the two figures between the 2 figures.
Example 1 :
26 x 11 = 286
Notice that the outer figures in 286 are the 26 being multiplied.
And the middle figure is just 2 and 6 added up.
Example 2:
77 x 11 = 847
This involves a carry figure because 7 + 7 = 14
we get 77 x 11 = (7+1)47 = 847
88 * 11 = 968
This involves a carry figure because 8 + 8 = 16
we get 88 x 11 = (8+1)68 = 968
Example 3:
234 x 11 = 2574
We put the 2 and the 4 at the ends.
We add the first pair 2 + 3 = 5.
and we add the last pair: 3 + 4 = 7.
Tuesday 25 November 2008
Palak Paneer
Ingredients:
Spinach - 1, 16oz pkt chopped, frozen (about 1/2 kg)
paneer - 7 oz or 200 g
Oil - 3 tbsp
Onions - 2 med, minced
Ginger - 1″ pc, minced
Garlic - 4 cloves, minced
Water - 1/2 cup
Tomatoes - 2 large or 1, 14oz can diced (pureed)
Garam Masala - 2 tsp
Cumin Powder - 1 tsp
Coriander Powder - 2 tsp
Red Chili Powder - to taste
Salt - to taste
Turmeric Powder - 1/4 tsp
Heavy Whipping Cream - 8 tbsp or to taste
Milk - to taste (optional)
Method:
Cook frozen Spinach with 1/2 cup Water in a microwave safe dish for 7-8 minutes stirring in between.
Blend cooked Spinach to desired texture (avoid over-blending).
Heat 2 tbsp Oil in a medium non-stick pan on high heat.
Once Oil is hot, add in the minced Onions, stir, cover and let it cook for about 5 minutes.
Add in the Ginger and Garlic and mix. Cook for another 4-5 minutes.
Add in the Tomates, cover and cook till the oil seperates from the mixture.
Keep stirring frequently as the Masala (Onion, Tomato, Ginger & Garlic mixture) tends to burn very fast.
While the Masala is cooking, cube the paneer to desired size…1/2″ cubes work well.
In a non-stick frying pan, heat the remaining 1 tbsp Oil.
Once Oil is hot, add in the paneer cubes and let them cook till they are golden brown on all sides.
Remove from the pan into a plate with paper towel to soak the excess oil.
In a couple of minutes, pour the Paneer into a bowl of cold water. Let it sit for 5 minutes.
Meanwhile, once the Masala is prepared, add in the mashed Spinach.
Mix and add the Garam Masala, Cumin Powder, Coriander Powder, Salt, Chili Powder & Turmeric Powder.
Mix well and cook for 3-5 minutes.
Add in the desired amount of Cream and /or Milk. Mix and cook for another few minutes.
Gently squeeze the water out of the Paneer and put the Paneer in the Spinach.
Mix gently and serve hot.
Serves 4 . Enjoy with Naan, Chapati, Paratha or Rice.
Tips:
Health tip- some great substitutes for Heavy Whipping Cream are Milk, Soymilk.
Spinach - 1, 16oz pkt chopped, frozen (about 1/2 kg)
paneer - 7 oz or 200 g
Oil - 3 tbsp
Onions - 2 med, minced
Ginger - 1″ pc, minced
Garlic - 4 cloves, minced
Water - 1/2 cup
Tomatoes - 2 large or 1, 14oz can diced (pureed)
Garam Masala - 2 tsp
Cumin Powder - 1 tsp
Coriander Powder - 2 tsp
Red Chili Powder - to taste
Salt - to taste
Turmeric Powder - 1/4 tsp
Heavy Whipping Cream - 8 tbsp or to taste
Milk - to taste (optional)
Method:
Cook frozen Spinach with 1/2 cup Water in a microwave safe dish for 7-8 minutes stirring in between.
Blend cooked Spinach to desired texture (avoid over-blending).
Heat 2 tbsp Oil in a medium non-stick pan on high heat.
Once Oil is hot, add in the minced Onions, stir, cover and let it cook for about 5 minutes.
Add in the Ginger and Garlic and mix. Cook for another 4-5 minutes.
Add in the Tomates, cover and cook till the oil seperates from the mixture.
Keep stirring frequently as the Masala (Onion, Tomato, Ginger & Garlic mixture) tends to burn very fast.
While the Masala is cooking, cube the paneer to desired size…1/2″ cubes work well.
In a non-stick frying pan, heat the remaining 1 tbsp Oil.
Once Oil is hot, add in the paneer cubes and let them cook till they are golden brown on all sides.
Remove from the pan into a plate with paper towel to soak the excess oil.
In a couple of minutes, pour the Paneer into a bowl of cold water. Let it sit for 5 minutes.
Meanwhile, once the Masala is prepared, add in the mashed Spinach.
Mix and add the Garam Masala, Cumin Powder, Coriander Powder, Salt, Chili Powder & Turmeric Powder.
Mix well and cook for 3-5 minutes.
Add in the desired amount of Cream and /or Milk. Mix and cook for another few minutes.
Gently squeeze the water out of the Paneer and put the Paneer in the Spinach.
Mix gently and serve hot.
Serves 4 . Enjoy with Naan, Chapati, Paratha or Rice.
Tips:
Health tip- some great substitutes for Heavy Whipping Cream are Milk, Soymilk.
Daal Makhani
This Dish goes out for all who love to have get-togethers at home. A very easy yet a delicious daal makhani. Learners in cooking... try this out. You are bound to get compliments for this.
Ingredients:
Whole Urad Daal - 1 cup
Kidney Beans - 1/4 cup
Water - 3 cups
Onion - 1/2, medium (chopped)
Garlic - 1 tsp (minced)
Ginger - 1 tsp (minced)
Green Chili - to taste
Salt - to taste
Coriander Powder - 1 tsp
Cumin Powder - 1/2 tsp
Turmeric Powder - 1/4 tsp
Garam Masala - 1 tsp
Red Chili Powder - to taste
Yogurt - 2 tbsp (well beaten)
Heavy Whipping Cream - 3 tbsp
Oil - 1 tbsp
Cumin Seeds - 1/2 tsp
Tomato - 1, medium (diced)
Method:
1. Wash well and soak the Daal and Kidney Beans (Rajma) overnight in the three cups of water.
2. Cook the soaked Daal/Rajma in a pressure cooker along with the water.
3. To that add in Garam Masala, Coriander Powder, Cumin Powder, Turmeric Powder, Red Chili Powder, Onions, Green Chili, Salt, Ginger and Garlic.
4. Mix well, close and give it 3 whistles and then lower flame and simmer for 20 minutes.
5. Turn off the flame and let the pressure release on its own.
6. Carefully open the cooker. Stir the Daal and make sure it is soft and cooked well.
7. Put it on low heat and allow it to come to another boil.
8. Add in well-beaten Yogurt and Cream.
9. Allow it to keep cooking on low flame.
10.Meanwhile take a small skillet and on medium heat, heat Oil.
11.Once it is hot, add in the Cumin Seeds and allow them to sizzle.
12.Add in the Tomatoes and cook a little (be careful not to overcook)
13. Add to the Daal and give a gentle mix.
14. Garnish with a spoon of Cream and a dab of Butter. Serve 4-6.
Ingredients:
Whole Urad Daal - 1 cup
Kidney Beans - 1/4 cup
Water - 3 cups
Onion - 1/2, medium (chopped)
Garlic - 1 tsp (minced)
Ginger - 1 tsp (minced)
Green Chili - to taste
Salt - to taste
Coriander Powder - 1 tsp
Cumin Powder - 1/2 tsp
Turmeric Powder - 1/4 tsp
Garam Masala - 1 tsp
Red Chili Powder - to taste
Yogurt - 2 tbsp (well beaten)
Heavy Whipping Cream - 3 tbsp
Oil - 1 tbsp
Cumin Seeds - 1/2 tsp
Tomato - 1, medium (diced)
Method:
1. Wash well and soak the Daal and Kidney Beans (Rajma) overnight in the three cups of water.
2. Cook the soaked Daal/Rajma in a pressure cooker along with the water.
3. To that add in Garam Masala, Coriander Powder, Cumin Powder, Turmeric Powder, Red Chili Powder, Onions, Green Chili, Salt, Ginger and Garlic.
4. Mix well, close and give it 3 whistles and then lower flame and simmer for 20 minutes.
5. Turn off the flame and let the pressure release on its own.
6. Carefully open the cooker. Stir the Daal and make sure it is soft and cooked well.
7. Put it on low heat and allow it to come to another boil.
8. Add in well-beaten Yogurt and Cream.
9. Allow it to keep cooking on low flame.
10.Meanwhile take a small skillet and on medium heat, heat Oil.
11.Once it is hot, add in the Cumin Seeds and allow them to sizzle.
12.Add in the Tomatoes and cook a little (be careful not to overcook)
13. Add to the Daal and give a gentle mix.
14. Garnish with a spoon of Cream and a dab of Butter. Serve 4-6.
Monday 24 November 2008
"Our wedding was many months ago. The celebration continues to this day"... I owe this special thought and feeling to my husband 'Sanjay'. This Recipe blog is dedicated to him for whom I love to cook ,who is my Inspiration and also everyone who believes in love and being loved.
I thought the best way to really share knowledge and give tips about cooking, baking and food in general would be to have an active forum where everyone can participate and share their knowledge! So welcome, and look at this forum as your kitchen away from your kitchen! Enjoy!
Thanks and Welcome!
I thought the best way to really share knowledge and give tips about cooking, baking and food in general would be to have an active forum where everyone can participate and share their knowledge! So welcome, and look at this forum as your kitchen away from your kitchen! Enjoy!
Thanks and Welcome!
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