Dal Makhani

Dal Makhani

Ingredients:
200 g - black urad dal
50 g - rajma
4 - medium sized tomatoes (made into a puree)
3 - medium sized onions (finely chopped)
11/2 tbsp - crushed ginger
3 - green chillies (finely chopped)
¼ tsp - turmeric powder
2 sticks - cinnamon
1 - black cardamom (peeled)
5 - green cardamoms (peeled)
2 tsp - red chilli powder
1 tsp - cumin seed powder
2 tbsp - fresh cream/ malai
finely chopped coriander leaves (to garnish)
sufficient water to boil the dal
1 tsp - garlic paste
2 - bay leaves
5 tbsp - ghee
4 - cloves

Method:

1. Wash, soak the dal and rajma in sufficient water for 8 hours.
2. Pressure cook the dal and rajma in sufficient water along with salt, turmeric powder, cloves, bay leaves, cardamoms, cinnamon, 1 tbsp ginger and 1 tbsp ghee.
3. Pressure cook first on a high flame.
4. Simmer for 30 minutes or cook till the dal is done.
5. Lightly heat the remaining ghee in a kadai.
6. Add onions and green chillies.
7. Saute on a low flame till the onions turn pink.
8. Add the tomato puree, 1/2 tbsp crushed ginger, garlic paste and little salt. Saute for few minutes.
9. Add red chilli powder and cumin seed powder.
10. Saute on a low flame till oil separates.
11. Add the onion tomato mixture to the dal. Mix well.
12. Cook on a low flame for 15 to 20 minutes till the masalas and the dal are well blended.
13. Garnish with fresh cream or malai and coriander leaves.
14. Serve hot with hot phulkas, steamed rice and onion rings.

Gobi Manchurian Dry

Gobi Manchurian Dry

Ingredients
4 cup cauliflower - separated into small florets
2 tsp ginger - minced (add more if you like ginger flavor)
1 tbsp garlic - minced
3 tbsp maida (all-purpose flour)
2 tsp corn flour
1 tsp red chilli powder
1/2 tsp white pepper powder
2 tsp salt
1 tsp soy sauce
1/2 tsp vinegar

For Saute
1 red onion - diced
1 green bell pepper - diced
2 green chillies - slitted and cut in halves
1 tsp ginger garlic paste
3 tbsp green spring onions - finely chopped
1 tbsp soy sauce
2 tbsp chili-garlic sauce
3 tbsp tomato ketchup
2 tsp salt (or to taste)
3 tbsp oil (for saute)
2 cups oil (for frying)

Method
Wash the cauliflower florets and semi-boil them in salt water for few minutes. Drain the water completely and pat dry with a kitchen towel.

Mix maida, corn flour, salt, red chilli powder, white pepper powder, ginger garlic, vinegar, soy sauce, and ajinomoto in a bowl. Make a thick paste and add cauliflower and toss in to coat it with the paste.

Heat some oil and deep fry the cauliflower florets and drain the excess oil with a paper towel. Keep this aside.

Now heat 3 tbsp oil in a wide saucepan on high flame. Then saute the red onions, green peppers, ginger garlic, green chilli for a few mins and once they turn slightly tender, add the fried cauliflower along with soy sauce, tomato ketchup, chilli garlic sauce and salt. Toss everything and mix well for few minutes until the masala becomes dry. Finally add the green onions and lower the heat to low flame. Keep stirring for another couple mins, then set aside.

Garnish with chopped coriander leaves and serve Vegetable Gobi Manchurian Dry with Vegetable Fried Rice for a satisfying meal!

Eggless French Toast

Eggless French Toast

Ingredients
* 4-5 bread slices
* 1/2 cup rava/sooji
* 1/2 cup yogurt/curd
* 1 finely chopped onion
* 1/2 tsp ginger chilli paste
* salt to taste
* corriander finely chopped
* oil/butter to cook.


Method

Mix all the things except bread and oil and make a thick batter.

Take bread and cut them in squares or triangles. You can even cut the sides(optional).

Coat the batter generously over the bread slices and cook on a tava till golden brown on both the sides adding a bit of oil or butter as required.

Serve it with ketchup

Murgh Do Piaza

Murgh Do Piaza

Ingredients:
Chicken - 800 gms
Onion - 8, medium size and cut into rings
Yogurt - 1 cup
Coriander leaves - 1 cup, ground to a thick paste
Tomatoes - 2, chopped fine
Green chillies - 2, chopped fine
Ginger and garlic paste - 1 tsp each
Coriander and cumin powder - 1 tsp each
Red chilli powder - 1 tsp
Black pepper powder - 1 tsp
Garam masala powder - 1 tsp
Lemon juice - 2 tsp
Clarified butter or Oil - 2 tbsp
Salt as per taste

For garnishing:
Coriander leaves - as required and finely chopped

Method:
1. Give fine incisions on the chicken pieces and marinate them with the yogurt, coriander paste and the onion rings and keep for an hour in a tightly heavy-bottomed pan.
2. Cook the chicken pieces in a covered pan over medium heat for about 12 minutes or till the chicken is almost done.
3. Now piur the hot clarified butter/oil and rest of the ingredients and cook over low flame for about 6 minutes or till the chicken is fully tenderised and well coated with the gravy.
4. Garnish with finely chopped coriander leaves.
5. Serve with rice or roti.

Egg Pakora

Egg Pakora

Ingredients:
Eggs (boiled) - 4-5
Red Chilli Powder - 1 tsp
Dry Mango Powder - 1 1/4 tsps
Oil to deep fry

For Batter
Bengal Gram Flour - 1 cup
Red Chilli Powder - 1 tsp
Black Pepper Powder - 1 pinch
Salt as per taste

Method:
Peel and cut boiled egg into two halves.
Then, sprinkle red chilli powder and mango powder on each piece.
Mix the gram flour with red chilli powder, salt, pepper powder and sufficient water to make a slightly thick batter.
Dip each of egg pieces into the batter and deep fry in hot oil till it turns golden brown. Serve hot