DHABE WALI DAL

5:16 AM Posted In Edit This 0 Comments »

INGREDIENTS
½ cup split black gram (Black urad dal)
1/4 cup kidney bean (Rajma)
¼ cup Bengal gram (Chana dal)
1 finely chopped onion
2 tomatoes, boiled and ground
1 tsp ginger-garlic paste
½ tsp cumin seeds
¼ tsp dried fenugreek leaves (Kasturi methi)
Coriander leaves4 tsp
clarified butter1 tsp
red chilli powder¼ tsp
turmeric powder
Salt to taste

Method
1. Soak black gram, kidney bean and Bengal gram overnight and boil with salt till done.
2. Heat clarified butter in a pan
3. Add cumin seeds and when it splutter add chopped onions and cook till golden brown.
4. Add ginger-garlic paste and add boiled tomato puree and stir fry on high flame
5. Add turmeric powder, salt and chilli powder.
6. Add boiled black gram, kidney bean and Bengal gram and mix well.
7. Sprinkle hand-crushed fenugreek seed.
8. Garnish with coriander leaves and serve hot in a copper-bottomed handi.

BESAN DHOKLA RECIPE

4:24 AM Posted In Edit This 0 Comments »

INGREDIENTS
350gms Gram flour (Besan)
1cup Curd (Stirred)
1tsp Green Chilies (paste)
1tsp Ginger (paste)
Salt to taste
1tsp Soda bi-carb
Lemon juice1/2 tsp
turmeric powder1tbsp
OilFor Tampering
Few Curry leaves
1tsp Mustard Seeds
2tsp Oil
Coriander leaves (chopped)
2-3 green chilies (vertically slit)

METHOD
In a bowl add gram flour (besan), Curd and water.
Mix well and make a smooth batter. The batter should be of thick consistency.
Add salt and set aside for 4 hours covered with a lid.
Take the ginger and green chili paste and add to the batter. Also add turmeric powder and mix well.
Keep the steamer or cooker ready on gas.
Grease a baking dish (it should fit in the steamer or cooker).
Now in small bowl take a tsp. of soda bi-carb or eno, 1tsp oil and lemon juice and mix well.
Add this to the batter and mix well.
Pour the batter into the greased pan and steam for 10-12 minutes or till done.
Cool for sometime and cut into big cubes.
Heat little oil in a small pan and add mustard seeds and curry leaves allow to splutter. Remove and pour it over dhoklas.
Garnish the besan dhokla with coriander and slited green chilies.
Serve with hari chutney.

PALAK PANEER

1:59 AM Posted In Edit This 0 Comments »
INGREDIENTS
500 gms Paneer
2 medium-sized bunches of fresh spinach
1/2 bunch fresh fenugreek leaves
4 tbsps vegetable/ canola/ sunflower cooking oil
1 large onion chopped fine
1 large tomato diced
2 tsps garlic paste
1 tsp ginger paste
2 tsps coriander powder
1 tsp cumin powder
1/2 tsp turmeric powder
1 tsp garam masala powder
Salt to taste
1 tbsp of butter to garnish

METHOD
Cut the paneer into 1" cubes. Heat 2 tbsps of oil in a heavy-bottomed pan and stir-fry the paneer till golden.
Remove and drain on paper towels. Keep aside.
Add 2 tbsps of oil to the same pan and fry the onions in it till soft.
Add the ginger and garlic pastes and fry for a minute.
Add the spinach, fenugreek leaves, tomato, coriander, cumin, turmeric and garam masala powders and mix well.
Add salt to taste and mix well.(add little,spinach is salty in taste)
Cook till the spinach and fenugreek leaves are soft and like pulp. Mash well into a rough paste.
If you prefer, you can also blend this paste in the food processor to get a smoother consistency.
Add the previously fried paneer cubes to this gravy and mix to coat the pieces.
Garnish with butter.
Serve hot with Chapatis

VEGETABLE STEW

12:15 PM Posted In Edit This 0 Comments »
INGREDIENTS
* 2 tbsp olive oil
* 1 garlic clove, minced
* 1 medium onion, chopped
* 1 medium turnip, diced
* 2 carrots, sliced (diagonally or round)
* 1 cup tomatoes chopped
* 1/2 tsp salt
* 1/2 tsp ground cumin
* 1/4 tsp crushed red pepper flakes
* 1 cup chicken broth
* 1 zucchini, sliced round
* 1/2 cup chick peas
* Rice
METHOD
In a large skillet, sauté garlic and onion in hot oil until tender but not brown
Add turnip, carrots, tomatoes, salt, cumin, pepper flakes, and chicken broth
Heat till it boils.
Reduce heat; cover and simmer for 10 minutes or until vegetables are tender but firm.
Add zucchini and chick peas.
Cook until zucchini is just tender.
Serve with rice.

BENGAN KA BHURTA

11:36 AM Posted In Edit This 0 Comments »

INGREDIENTS

½ grm. eggplant (Bengan)
1 tsp. cumin seeds (Zeera)
2 spring onions
2 tbs. tamarind (Imli) paste
1 tsp. salt (according to taste)
½ tsp. chili (Lal Mirch) powder
4 tbs. oil
¼ tsp. turmeric (Haldi) powder
3-4 tbs. yogurt
2-3 green chilies – chopped
2 tbs. mint (Podina) leaves – chopped
1 tbs. lemon juice

METHOD
Roast the eggplant in hot oven till the skin gets slightly burnt and shriveled.
Put the hot eggplant in a bowl of water and remove the skin.
In a pot add all the ingredients to the eggplant pulp meshed nicely and cook on medium flame till the water has dried up (stirring continuously otherwise it will burn).
When ready it will come in a ball shape and will turn light brown
It can be served with rice, chapati or as salad when cooled.

DAL BATI CHURMA

8:22 AM Posted In Edit This 0 Comments »

Dal Bati Choorma is a Rajasthani Dish which has three main servings - Dal, Bati and Choorma. Dal, or lentil curry is served with Bhatti, a roundel of stuffed flour that’s baked in a charcoal fire or oven.

Choorma is a sweet dish made with flour, jaggery or sugar and ghee.

Ingredients For dal
  • 2 cups rajma beans (soaked in water overnight with a pinch of soda bicarb)
  • 3/4 cup whole black gram (urad) (soaked in water overnight with a pinch of soda bicarb)
  • 3 onions, chopped finely.
  • Dal Bati Churma2 tomatoes, chopped finely.
  • 2 tsps garam masala powder.
  • 2 tsps chilli powder.
  • 1 tsp turmeric powder.
  • 1 tbsp ginger-garlic paste.
  • 2 green chillies, slit lengthwise.
  • 2 tbsps cream
  • 4 tbsps ghee.
  • 1 cup coriander leaves, chopped finely.
  • Oil.
  • Salt to taste.

For dumplings

  • 5 cups whole wheat flour, sieved.
  • 1 cup ghee, melted.
  • 2 tbsps curd.
  • Salt to taste.

Method

  1. Pressure cook rajma and black gram till it becomes soft.
  2. Heat 4 tbsps oil.
  3. Add onions. Brown them.
  4. Add ginger-garlic paste and tomatoes. Fry.
  5. Add all the masalas, beans and salt. Simmer till well blended. The gravy should be thick.
  6. Pour over cream and ghee. Knead a soft dough with flour, ghee, curd, salt and just enough water.
  7. Roll into lemon-sized balls.
  8. Cover and keep for one hour.
  9. Then roast in batches on hot coals till puffed and golden outside and spongy inside. Keep hot.
  10. Garnish the dal with coriander leaves and slit green chillies. Dip hot dumplings in the dal while eating.

Churma Ingredients

  • ChurmaWheat flour 200 gm
  • Ghee 400 gm
  • Khoya / Mawa 100 gm
  • Sugar (grounded) 200 gm
  • Soaked almond (finely chopped) 50 gm
  • Cardamom (small) 4
  • Dalchini 1"

Method

  1. Melt 150 gms. Of ghee and mix it in wheat flour.
  2. Make a stiff dough using very little water.
  3. Heat the rest of the ghee in a kadahi.
  4. Make about 15-20 balls with the dough. Fry it on low flame till it becomes golden brown.
  5. Churn it in grinder after it cools down. Mix khoya.
  6. Heat 1 tbsp. Ghee in kadahi.
  7. Add cardamom seeds and dalchini.
  8. Add the above mixture of wheat flour and khoya. Fry it for one minute. When it cools down,
  9. Add sugar and chopped almonds. Mix well.
  10. Serve in a plate. You can enjoy the taste of churma for 8-10 days if you keep it in an airtight box.
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