DAAL MAKHANI....

Ingredients:

1 cup whole urad daal

1tbsp Red kidney beans

1tsp fenugreek leaves powder

1 onion finely chopped

2 tomatoes (blend it & make a fine paste)

1tsp Ginger garlic paste

2-3 green chilies finely chopped

chopped coriander leaves

1tsp cumin seeds

1/2tsp turmeric powder

 whole Garam masala  (1” Dalchinni stick,2  Illaichiis, Cloves, 2 bay leaves)

1tsp garam masala

Red chili powder to taste

1/2tsp coriander powder

Salt to taste

1/2 cup fresh cream

2tbsp butter

Chopped coriander leaves

How to make:

Soak rajma in water overnight.

Add water & little salt and pressure-cook Rajma and urad daal till soft. Mash it and boil again for 3-4 min.

Heat oil in apan . Add whole garam masalas,splutter cumin seeds and Add onions and fry till golden brown. Then add GG paste, fry till light brown. Now add green chilies and tomatoe puree and stir continuously for 3-4 min.Now add turmeric powder, chili powder, dhania powder & salt and stir for a moment. Add daal and stir on medium flame & Add kasturi methi  powder (Crush it properly). Put the flame very slow.Boil it for 5-10 min.Add ½ cup cream & butter to the daal.Mix it & cover the lid.Add garam masala.Garnish with fresh coriander leaves. Goes well with laccha paratha, naan or rice.

Khatti Meethi daal

Here's a another yummy delicious recipe of khatti meethi dal from my mom’s kitchen.I just love this daal.Hope U’ll also like it.sooo here it is....

 

Ingredients:

 1 ½  cup channa dal

1 tsp mustard/ cumin seeds

50 gm jaggery

1/2 cup tamarind juice

1 tsp haldi powder

6-7 curry leaves

5-6 cloves of minced garlic

2 cloves

1 tsp salt

a pinch of asafetida

2-3 Red chilly

2-3 tsp oil

Chopped Coriander leaves

Methood:

Wash the channa dal & soak for 1 hours and Boil the daal with turmeric powder & salt in a cooker . When the daal is properly cooked remove it from the flame & mah the dal Then jaggery,tamarind juice to it and boil again the daal for 1-2 min.

Heat oil and add asafetida,cloves,red chillies&  mustard & cumin seeds when they starts crackling add minced garlic cloves & curry leaves . Saute till they turns to golden brown in colour.Add the daal to it  and cook for another 1-2 mins.

Garnish with coriander and serve.

Panch Dal Recipe..A delicious, spicy dal recipe with a mixture of 5 dals...

Ingredients:

200 gm of  5 Mix daals ( split green moong daal, whole black urad dal,toor dal,channa dal)

50gm rajma

½ tsp  haldi

½ tsp Red Chili Powder

Chopped Garlic cloves 3-4 nos.

1 “ long Ginger finely chopped

1 Chopped onions

1-2tsp Oil

Pinch of hing

1-2 whole red chilly

1tsp cumin seeds

1 tsp lemon juice

1 tbsp coriander  powder

1-2 tsp oil

1 tsp  butter

Chopped coriander leaves for garnishing

How to make :

Wash & soak Rajma for 4-5 hrs .Mix all lentils except rajma and wash them &  Soak them for one hour.Boil them in a cooker with water , salt and turmeric powder in a pressure cooker.

Heat oil in a pan and crackle cumin seeds and add red chillies & hing in to  it. add chopped onions. Add the garlic cloves & ginger , fry for till the garlic turns light brown in color, add chilly powder, coriander powder. Add the lentils to the tadka &  mix properly.Garnish with coriander leaves. Add lemon juice  & 1tsp butter and serve hot....

Moong Dal with Palak

I like this healthy Recipe. It  is a very common dish in the Indian homes. This Dal goes well with roti, but it can also be eaten with rice .

Ingredients:

 1 cup split yellow Moong Dal (wash & soak for half an hour)

2 cup chopped Spinach

½ tsp  haldi

½ tsp Red Chili Powder

Chopped Garlic cloves 3-4 nos.

1 “ long Ginger finely chopped

1 Chopped onions

1-2tsp Oil

Pinch of hing

1-2 whole red chilly

1tsp cumin seeds

2tsp fresh Cream

Chopped coriander leaves for garnishing.

Method:

Drain water from moong daal. Cook the moong dal with haldi & salt in a pressure cooker. When the dal is properly cooked remove the dal from flame, cool the dal & mash it properly & keep aside.

Add oil in a pan. Add red chillies, hing & cumin seeds. When they starts crackling add chopped onions. Add the garlic cloves & ginger , fry for till the garlic turns light brown in color, add chilly powder. Add the chopped palak and saute for 5 mts. Then Add the pressure cooked dal along with salt and half a cup of water and combine.add cream (or u can add 1tsp  butter) to the dal.Garnish with coriander leaves.

Serve hot with naan/ rotis.

Gujjia ( Pastry filled with Coconut,sugar, grated chocolate, Dry Fruits & Nuts)

In India, Gujia is traditionally made for the holidays like Diwali and Holi and is a must have treat …Gujias are fried pastries filled with coconut or khoya and dry fruits. My mum also used to prepare this delicious Gujias on the special occasions…& I Just love Gujjias…. We are not very fond of Khoya, so I made these with coconut & sugar.I have done little bit changes in the stuffing by adding grated chocolates also ( I  had used Daily milk chocolate sfor the stuffing)….

. I am going to share way of making Gujiya in simple way.

So here it is…….

Ingredients:

For the dough:

3-4 cups  of Maida

Ghee for deep frying

1/4 teaspoon baking soda

1-2 Tablespoons of powdered sugar

Water

(Mix all the above ingredients , Add water a little at a time and knead to form a smooth dough. Cover the dough  in a moist cloth & Keep for ½ an hour)

For the Filling:

3 ¼  cup fresh grated coconut

½ cup Grated chocolates

3 tablespoons each cashew nuts- raisins, chopped finely

1/4 cup almonds, cut into very thin slivers

3/4 cup sugar (Use more or less according to your your taste)

1/2 teaspoon cardamom powder

A Pinch of ginger powder

1 tablespoon Ghee

Ghee/ Oil For deep Frying

How to make Gujjias:

Heat 1 tablespoon of ghee in a pan. Add the cashews, raisins & the almonds and fry them for a few seconds. Add grated coconut, sugar, cardamom powder, raisins and ginger powder. Stir fry the coconut on a very low flame till it is a pale brownish colour.switch off the flame. Now add grated chocolates. Keep aside.

Divide the dough into 12  equal size balls. Roll these balls out into circles about 5″ diameter. Put 1-2 tsp of filling in the center of each circle and fold over into a half moon.

Dip your finger tip in water & seal the edges . Repeat the filling process for all the circles. Keep these aside.

Heat Ghee/ oil  in a Kadai and deep fry the gujias, till they turns to light brown in color. Keep them on Paper Towels. Serve hot the yummy gujjias…

You can Store the Gujias in airtight containers after they are cooled.

Palak paneer

 

Nutrition : Spinach is one of the top 10 healthy vegetables that you can eat. This wonder green leafy vegetable can be eaten in many different ways but to enjoy it's maximum nutritional value, it should be consumed fresh (juice), steamed, or quickly boiled. Apart from being a rich source of many vitamins like A, B, C, E and K, spinach is also rich in many essential minerals like manganese, magnesium, iron, calcium and potassium. Additionally it is known to be a good source of omega-3 fatty acids, niacin and selenium.It's benefits have been well known for a long time.

So Today we r going to Learn Palak Paneer recepie.....

Palak Paneer is a delicious, hearty North Indian dish prepared with spinach and Indian cheese. This traditional greens based vegetarian dish is a rich, smooth, creamy curry where paneer cubes are cooked in a onion-tomato-spinach based gravy which is moderately spiced with Indian spices Palak Paneer..I had always loved this the way my Mom made it and although my version does not taste exactly like hers.This curry makes a great accompaniment with rotis, naan or hot steamed rice.I have received many compliments for it and hence am assuming it is mighty good too! 

Here it is.

Ingredients:

Spinach- 1 bunch

Paneer cut in cubes -200 gm

large onion- 1 no (crushed)

Chopped tomato – 1 no ( or U can blend the tomatoes)

Garlic -4-5 cloves chopped/ grated

Red chilly Powder- ½ tsp ( or U can add it as per your taste)

Ginger garlic paste- 1tsp

Green chillies- 1 chopped

Cumin seeds- 1tsp

Cumin/ Coriander powder- 1tsp each

Haldi 1 pinch

Cream optional 2-3 tblsp

Whole garam masala  (dalchini, illaichi,cloves & Blackpepper)

Methi leaves powder-1 tsp

Salt as per taste

Butter/ desi ghee- 2tblsp

How  to Proceed:

Cut the spinach & add the spinach in boiling water.Let it boil for just 2 mint.Don’t cover the lid as it will discolor the spinach. Pour it in a blender & blend it. Keep aside.

Heat Oil in a Pan. Add whole graram masalas. Then Crackle cumin seeds, immediately add chopped garlic cloves. Then add  onions. Sauté it & add little bit of  salt (If u will add little bit salt it removes moisture from onion & it cooks the onion faster). Let the onions cook properly so that it will dissolve in palakpaneer gravy. Saute the onions till they trun to slightly brown in colour. Add G-G paste. Add haldi & chopped tomatoes. Sauté for 3-4 minutes in a medium flame. Let the tomatoes fully cooked. You can add cumin/ coriander powder. Add  red chilly powder & fenugreek leaves (Just mash it properly in your palms). Add chopped green chillies. Sauté for 1 min. Then add palak paste. Let it boil for few min.When you will find little droplets of oil forming on the top of the gravy that means your gravy is ready. Add panner pieces. Add cream to the paneer. Let it cook for another 1-2 min in low flame. Switch off the flame. Serve with rotis, naan or hot steames rice.

Panasa manji bhaja:

This is another bhaja which I like to eat a lot. my mom's used to make this , whenever we get jackfruit. This is another side dish.So friendssssss.....Here is the recipe.

Ingredients:-

Jackfruit seeds - 2 cup

Potatoes-2 cut in cubes

Refined oil - 2 tbsp

Mustard seeds - 1/2 tsp

Salt to taste

Turmeric powder - 1/2 tsp

Rice powder- 1 tbsp

          Remove the skin from jack fruit seeds and cut it into small pieces. Take a pan, heat oil, add mustard seeds, when it splutters, add chopped jack fruit seeds to it, add salt and turmeric powder to it, add little water to it and cover the lid. cook it for 15 mints till  it becomes soft,add rice powderto it so that It will become more crispier.saute for another 3-4 mins. Switch off the flame. Serve hot with  any type of rice/ pollaus.