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.

Friday 21 March 2014

RAVA IDLI CHATPAT


Preparation Time : 5 Minutes
Serves 1

IDLI CHATPAT

INGREDIENTS

Idli 1 (Idli recipe http://thedalroti.blogspot.co.uk/2014/03/idli.html)
Green Chutney 1 tsp
Tomato Sauce 1 tsp
Namkeen Bhujia 1 tbsp
Cucumber for garnish

METHOD

Put the Idli on a plate and spread the green chutney and tomato sauce.

Put some bhujia or any namkeen of your choice.

Garnish with cucumber.

SAUTEED IDLI


Preparation Time : 5 minutes
SAUTEED IDLI
Serves 2- 3

INGREDIENTS

Idli - 6 (To make the idli follow this recipe http://thedalroti.blogspot.co.uk/2014/03/idli.html)
Mustard Seeds 1 tsp
Green Chilly 2 slit
Curry Leaves fresh or dried a few
Oil 1 tbsp.

METHOD

Cut the Idli from the centre vertically and horizontally. You will get 4 pieces from each idli.

In a pan heat the oil, add the mustard seeds, let it crackle then add the slit chillies and curry leaves. Saute for a minute.

Now add the idli pieces and saute till brown. Serve hot with green chutney.


BAGEL DELIGHT


Preparation Time : 5 minutes
Serves 2

BAGEL DELIGHT

INGREDIENTS


Bagel 2
Pizza Sauce 2 tbsp
Butter 1tsp
Grated Cheese 2 tbsp
Jalapeno Chopped 1 tbsp
Red Peppers Chopped 1 tbsp
Salt & Pepper to taste
Oregano (Optional)

METHOD

Cut the bagel from between, so that you have two semi circles.

Put 1 tbsp of pizza sauce at the bottom half and 1/2 tsp of butter on the top half.

On the bottom half now put the cheese, jalapeno, red pepper and season with salt pepper and oregano.

Place the top half and grill it for about 2 to 3 mins. Serve Hot with Chips. 

Monday 17 March 2014

RAVA IDLI

IDLI

Preparation time 15 minutes
Cooking time 5 minutes

Serves 2 -3 people.

INGREDIENTS



1 Cup Semolina (Sooji )
1 Cup Yoghurt  (Dahi )
1 teaspoon Soda Bicarbonate (You can alternatively use ENO)
1 teaspoon Salt
Oil for greasing the moulds.

IDLI BATTER

METHOD

In a bowl, mix the Semolina and yoghurt to form a smooth paste. You may add a little water if the mixture isn't getting properly mixed.(this depends on the quality of yoghurt being used). Now add salt and Eno and let the batter sit for 5 minutes. It should look like the picture given alongside.

DEMOULDING
In the Idli pot add water and grease the idli tray. Cover it for 3 minutes so that steam starts to build up. Add 1 tbsp of this mixture in the mould and put it in the idli pot. Cook for 4 to 5 minutes. 

Serve hot with sambhar and chutney or use it as a quick snack.

TIP : Let it rest for 5 minutes and use only the tip of the knife to demould.
As you may break the idli elsewise.

Thursday 19 December 2013

GOBHI KORMA WITH SOYA NUGGETS

INGREDIENTS


Cauliflower finely chopped  1 cup
Soya nuggets boiled  10-12
Ginger garlic paste  1 tbsp
Tomato puree         1/4 cup
Red chilly powder   1/2 tsp
Turmeric powder         1/2 tsp
Garam masala         1/2 tsp
A pinch of asafoetida (hing)
Cumin seeds           1/2 tsp
Salt to taste

For Garnishing

Chopped coriander

METHOD

Heat oil in a pan.Add asafoetida (hing) & cumin seeds let it crackle.
Then add  tomato puree, turmeric powder and chilly powder. Fry for 4-5 mins untill the oil separate.
Add soya nuggets, cauliflower and salt. Cover the lid & keep it on slow flame for another 5-6 mins. Now add garam masala and mix well.
Garnish it with chopped coriander & serve hot with parathas.

Monday 9 December 2013

SPINACH LEMON RICE

INGREDIENTS

Boiled rice          1 cup
Chopped spinach 1/2 cup
Ginger garlic paste 2 tsp
Red chilly powder 1/2 tsp
Turmeric powder (haldi) 1/2 tsp
Cumin seeds (jeera)         1/2 tsp
Mustard seeds (rai)1/2 tsp
Pinch of  asafoetida (hing optional)
Lemon Juice                 2 tsp
Crushed  peanuts  1/4  cup
Oil                       1 tbsp
Salt  as per taste


METHOD 

Heat oil in a pan.Add asafoetida, mustard seeds and cumin seeds let it crackle.

Now add ginger garlic paste and  chopped spinach.Saute for 3-4 minutes.Then add chilly powder, turmeric powder, boiled rice and salt. Mix well. Add the lemon juice and mix again and close the flame.

Serve hot. 

FISH PANEER

INGREDIENTS

Paneer 250gms cut in cubes
ginger garlic paste 1 tsp
red chilly powder  1/2 tsp
cornflour  1 tbsp
lemon juice  2 tsp
curd   1 tbsp
garam masala 1/2tsp
salt 3/4 tsp
oil for frying

METHOD

Mix all the ingredients, (except the oil for frying) & let it marinade for 1-2  hours  in the fridge.

Deep fry the marinated mixture . Drain the excess oil on an absorbent paper.Sprinkle some chaat masala (optional).

Serve hot with green chutney and sliced onion.

PALAK PANEER

This is a popular North Indian  dish

INGREDIENTS

A bunch of spinach
Green chilly 2
Ginger garlic paste 2-3 tsp
Cottage Cheese (paneer) 200gms  cut in cubes
Tomatoes 4 finely chopped or pureed
Chilly powder 1/2 tsp
Oil 1 tbsp
Bay leaf 1
Garam masala 1/2tsp
Salt to taste

METHOD

Steam the spinach for 5 minutes along with green chilly  & using a blender puree it.
Put the oil in a pan, add bay leaf & ginger garlic paste,saute for 2 mins &  add chopped tomatoes ,red chilly powder ,garam masala ,fry for another 5 mins or until oil separates.
Now add spinach & paneer cubes . Heat it for another 3-4 mins
Your palak paneer is ready.Serve  hot with naan or roti

Chef's Tip - It is a very healthy dish, as spinach is full of vitamins, minerals & phytonutrients