DAAL TADKA DHABA STYLE

DAAL TADKA

I learned this recipe from a roadside dhaba owner on Delhi-Jaipur Highway.It is also known as Punjabi Yellow Dhaba Fried daal. Commonly used daal for the recipe is toor dal, but Moong daal or Chana daal can also be used with the same recipe.

　

　

       

Ingredients:

1 Cup Yellow Split Gram/ Dhuli Moong Dal /Arhar dal / Chana dal

( you can use any daal of your choice or you can mix arhar and moong daal )

I have used Arhar daal also known as Tuvar daal

2 Tomatoes, Chopped

1 Onions, finely Chopped

2 Green Chillies, finely Chopped

1/2 Tsp. Cumin Seeds

1 Tbsp. Clarifying Butter/ Desi Ghee

Pinch of Asafoetida/ Hing

1 Tsp. Turmeric Powder

Salt to taste

1/4 Tsp. Red Chilli Powder

1/2 Tsp. Garam Masala

1 ½ Tsp. Coriander Powder

For Tempering / Tadka

1 Tbsp. Clarifying Butter

1/2 Chopped Onion

1/2 Tsp. Red Chilli Powder

1/2 Tsp. Cumin Seeds

Method:-

Wash and soak the daal in the water for few minutes approx 15-20 minutes. Boil this daal with water, salt and turmeric power in pressure cooker till to 2-3 whistles. It should turn soft.

Heat the ghee or oil in pan and add hing and cumin powder when they start splutter. Add green chilli and onions and cook till to little golden. Add chopped tomatoes and cook till to soft. When start leaving corner, add red chilli powder, coriander powder, garam masala and salt. Mix well. Add this tempering in daal and adjust the thickness with extra boiling water.

For Tempering / Tadka

Heat the ghee in tempering pan, when it’s hot enough. Add red chilli powder and cumin seeds and cook till to splutter,you can also add some fried oninons. Add this tempering on the top of serving dish. Garnish with green coriander leaves,serve with roti or rice.

 

PANEER BUTTER MASALA

PANEER BUTTER MASALA

Butter Chicken is the most popular gravy in and outside India and while it's a treat for non vegetarians, this Paneer Butter Masala is prepared on similar lines and is definitely the king of dishes for the vegetarians.

This paneer butter masala recipe is easy and quick to make,within minutes you will have a restaurant style paneer butter masala ready.

Ingredients:

Half cup paneer cube size

Vegetable oil 2 teaspoon

Cinnamon one small piece

One green elachi

One bay leaf

One large onion

Two large tomatoes

Ginger garlic paste one tea spoon

Milk half cup

¼ cup fresh cream

Kasoori Methi one tea spoon

Red chili powder half tea spoon

Coriander powder half tea spoon

Turmeric powder 1/8 tea spoon

Salt as required

Butter 2 teaspoon.

Method:

Heat a fry pan with low heat and fry onions with 2 teaspoon of butter.

Cool it blend this mixture with tomatoes and make smooth paste.

Blend cashews nuts with half cup of milk and make smooth paste after that keep this paste aside.

Heat vegetable oil with cinnamon ,elachi , clove and bay leaf.

Add tomato paste which is prepared before and stir with a spoon.

Now add rest of the other important ingredients such as ginger and garlic paste, turmeric powder, coriander powder, chilli powder. Now mix this mixture well.

Then add methi powder to tomato mixture.

Add blended cashew nuts to this mixture and stir well.

Fry again for two minutes.

Add water and salt and also stir slowly.

Heat the paneer cubes water. Boil this for 4 to five minutes in medium flame. This will make the paner soft.

When you get the desired gravy, then add drained water paneer to this pan with fresh cream. Keep it for 2 minutes again on low flame.

Now garnish this Paneer butter masala with chopped coriander leaves.

Serve this hot with roti or naan .

KALI MIRCH MURGH

KALI MIRCH MURGH

 
Ingredients:

4 chicken breasts, cut into large chunks (approx. 600g)
3 onions, finely sliced
1 tbsp garlic paste
1 tbsp ginger paste
1 tsp garam masala
½ tsp cumin powder
200 ml yoghurt
20 g black peppercorns, crushed
3/4 tsp salt
3 tbsp refined vegetable oil
2 tbsp cream

Method:


Heat 2bsp oil in a pan and sauté the onions until softened and pink.

Do not allow them to brown at all.

Puree the onions in a blender.

Heat the remaining 1tbsp oil in the same pan.

Add the garlic, ginger paste, garam masala, cumin powder and crushed peppercorns.

Toss for 2 minutes, then add the chicken.

Pour in the whisked yoghurt and salt.

Stir and toss well.

Simmer over a moderate heat for 15 minutes.

Add the cream and cook for another minute.

Remove from heat and serve hot with naan or chapatis.

NOTE:- Vegetarians can use paneer in place of chicken.

MAKHANE KI KHEER

MAKHANE KI KHEER

 

 

Makhana (puffed lotus seed) is rich in protein and calcium, together with milk it makes a creamy and yummy sweet.When i was a child i saw my nana making this kheer, and i learned to make this kheer from him.


Ingredients:

5 cups milk
1 cup makhanas
1 1/2 tbsp sugar
3 to 4 strands saffron
1 tsp desi ghee

1/2 tsp green cardamom powder

For garnishing:

2 tsp chopped pistachios,almonds,raisins

　

Method :
Heat the ghee in a pan, add the makhanas and sauté for 2 to 3 minutes till they are crisp.
Remove from the fire and crush them slightly.
Heat the milk in a non-stick pan and when it comes to a boil, add the crushed makhanas,cardamom powder and simmer for about 1 to 2 minutes.
Add the sugar, and saffron and mix well remove from the flame.
Serve warm or chilled garnished it with dry fruits.




 

CHEESE BALLS

CHEESE BALLS

 

 

This is a very simple recipe,easy to cook and children like it the most.

Ingredients:

Farm Bread : 10 slices

Ginger : 2 cloves

Garlic : 1/4 piece

Green chillies : 7- 10

Mozarella cheese grated : 1-2 cups

Salt to taste

Method:

Grind green chillies, ginger and garlic together.

Soak bread in water.

Squeeze out excess water, and transfer it into a clean bowl.

Add 1 to 1 1/2 cups of grated mozarella cheese, and then add ginger, garlic chillie paste and salt to taste.

Make small bowls and deep fry in hot oil over medium heat.

Serve it hot with tomato ketchup or green chutney.

 

MORADABADI BIRYANI

Moradabad is situated at a distance of 167 km (104 miles) from the national capital, Delhi, on the banks of Ramganga river.The city is famous for brass handicrafts and is nicknamed Pital Nagri. This city is close to my heart because my grandparents belong to this city and today i m sharing a famouus recipe of this city i.e.

MORADABADI YAKHNI PULAO, it is also known as, MORADABADI BIRYANI.

 

 

 

 

Ingredients:

800 gms Goat’s meat with bones, cut into medium pieces

2 ½ cups Basmati rice, washed and soaked for ½ an hr,

 5 tbsp. Ghee 200 gms,

 Plain yoghurt,

 Whole spices - 1tbsp Cumin seeds,

 3 tbsp. Coriander seeds,

1tbsp Black Pepper,

 3 tbsp. Fennel seeds,

 2 Black Cardamom pods,

 12 Green Cardamom pods,

 4 Cinnamon stick,

 2 Mace,

 12 cloves,

 3 Bay leaves,

 Garam masala powder,

 2 Onions, medium size

 Ginger- 1 inch piece, roughly crushed,

 Garlic- 5 cloves, roughly crushed (skin on),

 1 tbsp. Ginger and Garlic paste,

 5-6 Green chillies, slit

 5-6 Mint leaves ( optional )

 ½ tsp. Food color (Orange)

 ½ tsp. Saffron 2 tbsp

 Rose water or Kevra

 4 cups boiling water

 Salt to taste

Method

Preparing the “Yakhni”

·       In a pressure cooker, add the mutton, boiling water, whole spices- 1 onion cut in 4 pieces, crushed ginger and garlic. Turn the heat on medium and cover and secure the lid tightly.

·       Cook the meat till the pressure cooker whistles 5-6 times (approx. 10 mins) or alternatively in a pot till the meat is done (approx. 40 mins).

·       Once it’s done, carefully release the pressure from the cooker and remove the lid, now separate the meat pieces from the broth. You might see some spices stuck to the meat, by all means remove them if you like or you can leave them as is. Drain the broth through a sieve and keep it aside. Discard the whole spices as their job is done.

Preparing the Biryani

·       Slice one onion and keep aside.

·       Heat the pressure cooker on a medium high flame. Add 2 tablespoon ghee, 1 bay leaf and fry for about 30 seconds, add the sliced onion and fry till they are slightly dark brown.

·       Remove some of the fried onion and keep aside on a paper towel for the garnish later on.

·       Add the ginger garlic paste to the cooker and sauté for 2-3 minutes and then add green chilies and garam masala. Now add plain yoghurt (Add a little water if it is thick) and stir and simmer for 5 minutes.

·       Add the cooked meat and salt, stir well and let the meat and the masala cook together for 5 minutes.

·       Add the Yakhni (broth) approx. 2 ½ cups, soaked and drained basmati rice, and ever so gently (you don’t want to break the rice) stir the rice through the broth and the meat. Now is the right time to check the salt, add more if needed.

·       Cover and secure the lid of the pressure cooker and after 2 whistles release the pressure and open the lid. Put the leftover ghee, 2 tbsp. 

·       Mix Rose water or kevra and food color and add it to the rice.

·       “Yakhni mutton biryani” is now ready to eat. Transfer the biryani in a serving dish and garnish with  Garam masala powder ,Mint leaves, Saffron and fried onions.

·       Enjoy the hot plate of Biryani with raita, and chutney.

 

 

PANEER PASANDA

This is the best paneer dish. Stuffed Paneer dunked in a rich creamy gravy is a opulent meal in itself. Yummmyyy!!!

As its name is "Pasanda", this will be a super “Pasand” (hit) in the family. Go ahead and enjoy.

Ingredient:-

1. Butter / oil

2.  1 Tsp Cumin seed

3.  200 gm Paneer / Cottage Cheese

4.  1 Big sized onion, slit lengthwise

5.  2 medium sized Tomato, pureed

6.  1-1/2 Tbsp coriander powder

7.  1/2 Tsp turmeric powder

8.   1/2 Tbsp chili powder

9.   1 Tsp Kasoori methi

10.  10-12 cashews, optional**

11. 1/2 cup cream

12. 1 Tbsp sugar, optional.

13.  Coriander leaves, finely chopped.

14.  2 tbsp Cornflour

Whole spices:-

  1/2" cinnamon stick

  2-3 cloves

  2-3 cardamom

 1 bay leaf

For The Filling in the diagonally cut paneer pieces

 3-4 tbsp crumbled paneer

 1 Tbsp raisins

 1 Tbsp Almonds, chopped

 1 Tbsp cashews, chopped

 Coriander leaves, chopped finely

 Green chillies, finely chopped as per spice level.

 Salt to taste.

Method:-

·       Soak the cashews in warm milk for 10 mins and grind it and keep aside.

·       Mix all the ingredients under "for the filling" in a bowl.

·       Cut the paneer diagonally. Then take a diagonal piece in hand and slit them in half along the base of triangle leaving it closed in the tip. So that the filling can be stuffed.

·       Then carefully fill the stuffing inside the slit paneer and press it with your hand so that it does not fall out.

·       Check that the filling is stuffed properly dip the stuffed paneer in corn flour paste and coat it on all and then shallow fry it on both sides until they turn golden brown on both sides.

PREPARATION

·       Heat Oil in a pan. Add the cumin seeds, and the whole spices and once they splutter add the onions and saute until translucent. Then add the pureed tomato and let it boil.

·       Then add the coriander powder, turmeric powder, chilli powder,kasoori methi and salt and sugar. Then put the fried stuffed paneer one by one in the gravy and simmer it.

·       Finally add the cream or cashew paste or both and simmer it for around 10 Mins and garnish it with coriander leaves.

·       Serve it with naan or rice.

Note:-

If you don’t like dry fruits in filling then you can avoid it and can fill the rest stuff mentioned above.