Showing posts with label Indian Curry. Show all posts
Showing posts with label Indian Curry. Show all posts

Thursday 27 March 2014

DAL MAKHNI

Preparation Time: 1 hour
Serves 4

INGREDIENTS


Whole Black Gram (Sabut Urad)1 cup
Red kidney beans 2 tbsp
Tomato 2 medium
Tomato purée 5 tbsp
Ginger 1.5 inch
Garlic 2 cloves
Green chilly 1
This is a rich Vegetarian Indian Curry known as Dal Makhni.
DAL MAKHNI
Black Cardamom 1
Bay leaf 2
Cinnamon 1 stick of about 1.5 inch
Clove 1
Cumin seeds 1 tbsp
Asafoetida (hing) a pinch
Red chilly powder 1 tsp
Garam Masala 1tsp
Clarified butter (Ghee) 1 tsp
Milk 1 cup
Cream 1 tbsp (optional)
Butter 1tbsp
Whole red chilly 1
Chopped Coriander for garnish

METHOD

In a bowl mix the lentils and red kidney beans, wash thoroughly and then soak this mixture with enough water overnight. 
Wash the lentils once agin and drain the excess water. In a pressure cooker  add the lentils mixture and 4 cups of water. (It should roughly be double the level of lentils).

Add 1 tsp salt, bay leaf and black cardamom. Bring it to boil and pressure cook for 10 mins on full flame and  about 15 mins on slow flame.

In a pan put the clarified butter, cumin seeds let it crackle add the cinnamon, clove, garlic, chilly, ginger and asafoetida. Put this Mixture in a liquidiser along with the tomatoes and blend to a smooth paste.

Put this mixture back in a pan and add red chilly powder let it cook on a slow flame till the oil separates. Open the cooker and check if the lentil is properly cooked. Take out the bay leaf and black cardamom and throw it.

Add the tomato mix to the lentils and then add the tomato purée. Let it cook for 10 minutes on slow flame then add milk cook for another 10 mins. Put the cream and add the garam masala and stir.

Just before serving heat the butter add the whole red chilly, heat for about 30 secs and put it on the dal. Garnish with green coriander and serve hot.

Wednesday 13 November 2013

CHICKPEAS CURRY - CHOLEY

INGREDIENTS:

200gms Chickpeas
2 Bay leaves (Tej Patta)
1 Black Cardamom (Moti Elaichi)
1 small stick of Cinnamon (dalchini)
1 medium sized onion
2 medium sized tomatoes
2 green chillies slit
2 cloves of garlic
1 inch of ginger
1 tbsp Cumin Seeds (Jeera)
1 tsp Red Chilly powder
1 tsp Choley Masala
1 tsp Corriander powder
1 tsp Roasted Cumin (Jeera)Powder
½tsp Garam Masala
1tsp Dry Mango powder (Amchoor)
2 tsp Dried Fenugreek leaves (Kastoori Methi)
2 tbsp freshly chopped coriander
Salt to taste

METHOD:


1.    Soak White Chickpeas overnight. Wash thoroughly and drain the water.
2.      Take a pressure cooker add the chickpeas, salt, bay leaves, black cardamom and 6 to 8 cups of water.
3.      Leave it on full flame for 10 mins and then slower the flame and cook for another 20 mins.
4.      Do not open the cooker right away leave it for sometime to let off the steam.
5.      After 15 mins open the cooker and check if the chickpeas are properly boiled. You should be able to crush it placing between your fingers.
6.      Prepare the tadka as given in the recipe below and mix it with the boiled chickpeas, add dried mango powder and garam masala and simmer for 20 minutes for the flavours to get mixed properly.
7.      Take out the cinnamon stick, bay leaves and Black cardamom and garnish with freshly chopped coriander.
8.      Serve hot with Indian Flat bread (Kulche), Bhatoore or boiled rice.


For the TADKA


1.      Make a paste of onion, ginger and garlic.
2.      Take a small pan add 2 tbsp of cooking oil, add cinnamon stick and cumin seeds let it crackle then add the onion paste.
3.      Let the onion change its color to golden brown then add the slit green chillies.
4.      Make a paste of the tomatoes and add it to this mixture.
5.      Let it cook for 2 mins, then add red chilly powder, coriander powder, choley masala, cumin powder and dried fenugreek leaves  and mix till the oil separates from this mixture. Make sure the mixture doesnt stick to the pan add a little water if needed.