Daal Tadka

Daal Tadka

Preparation Time: 30 Minutes

Servings: 4

Ingredients

Boiled Toor Daal: 150 Grams

Boiled Chana Daal: 50 Grams

Finely Chopped Onion: 2 Medium Nos.

Finely Chopped Tomatoes: 2 Medium Nos.

Chopped Garlic: 6-8 Nos.

Garlic cloves: 3-4 Nos. (For Tadka).

Curry Leaves: 5-6 Nos.

Dry Red Chilly: 1 Nos.

Chopped Green Chilly: 2-4 Nos.

Cumin seeds: 1 Tbspn

Dry fenugreek leaves: 2 tspn

Salt to taste

Hing: Pinch

Kitchen King Masala: 2 tspn

Red Chilly Powder: 2 tspn

Oil: 2 Tbspn

Method

Heat oil in a pan. Add cumin seeds, curry leaves, green chilly, chopped garlic and saute for a while.

Add finely chopped onion saute it till translucent. (Add pinch of salt while cooking onion to cook it fast) 

Add finely chopped tomatoes and cook it till it's soft. Add all masalas and mix it well. Let it cook for a while.

Add some water and cook it again for a while.

Add mixture of boiled Daals to it. Mix it well. 

Adjust the seasonings as per taste. Mix it again thoroughly. cook the daal with closed lead for 5 - 10 minutes.

In other pan, heat oil. Add Cumin seeds, whole garlic cloves, red dry chilly. let it simmer for a while, add pinch of red chilly powder and spread it on the cooked daal. Close the lead again and put off the flame for 2-3 minutes.

Serve it hot with any rice preparation, chapati, naan or kulcha...etc.

ENJOY !!!

Paneer Bhurji

Paneer Bhurji

Pre-preparations: 10 Minutes.

Preparations Time: 15 Minutes.

Servings: 4

Ingredients

Grated Fresh Paneer(Cottage Cheese): 200 Grams

Finely Chopped Onion: 2 medium 

Finely Chopped Tomatoes: 2 Medium

Green Chilly: 3 Nos.

Ginger Paste: 1 tspn

Garlic Paste: 1 Tbspn

Kasuri Methi (Dry Fenugreek Leaves): 2 tspn

Fresh Cream: 2 Tbspn

Sugar: 2 tspn

Salt to taste.

Oil: 2 Tspn

Chilly Powder: 1 Tbspn

Garam masala (Kitchen King): 1 Tbspn

pinch of turmeric powder.

Method

Heat oil in a pan. Add Finely chopped onion and cook for a while.

Add garlic paste, ginger paste and chopped green chilly, mix and cook till onion turn to translucent.

Add finely chopped tomatoes, kasuri methi and season with all spices.

Add some water and cook till all become soft. Mix it well.

Add Grated paneer and mix gently. Close the lid and cook for 2 minutes.

Add cream and mix.

Serve it hot.

Enjoy !!!

Spring Onion & Chana Dal Subji

Spring Onion & Chana Dal Subji

Pre-Preparation Time: 10 minutes.

Preparation Time: 15 Minutes.

Servings: 2

Ingredients

Boiled Chana(Gram) Daal(lentils): 150 Grams.

Chopped Spring Onion: 3/4 Cup.

Finely Chopped Garlic Cloves: 6-7 

Finely Chopped Red Onion: 1/2 Cup

Finley Chopped Tomatoes: 1/2 Cup

Grated Ginger: 1/2 Inch

Ground Nut Oil: 2 Tbspn

Mustered seeds: 1 tspn

Curry leaves: 4-5

Green Chilly: 3-4 nos.

Hing Powder (asafoetida): Pinch

Turmeric Powder: 1 tspn

Red Chilly Powder: 2 tspn

Salt to taste

Lemon Juice: 1 tspn

Finely Chopped fresh coriander leaves: 1/2 Cup

Method

In a Pan, Heat oil. Add mustered seeds and let them crackled.

Add Curry Leaves, green chilly and finely chopped garlic. Saute for a while. Add pinch of Hing. 

Add finely chopped onion and saute them till translucent. Add finely chopped tomatoes and finely chopped spring onion's whites and let them cook till soften. Add pinch of salt and turmeric powder. Mix it well. Cook for a while.

Add finely chopped Spring Onion's Greens at this stage and mix them well.

Add boiled Chana Daal to it. Mix it well. Add 1 + 1/2 cups of water to it and season it with red chilly powder and salt.

Let the water reduce somewhat.

Again add lemon juice to it and mix it well. Cook it on a medium heat till the water reduces.

Add finely chopped coriander leaves and Mix it well.

Serve it hot with Paratha, Bhakhari or Rotli (Fulka)!!!

Enjoy !!!

Punjabi Kadhi

Punjabi Kadhi

Preparation time: 20 Minutes.

Servings: 2

Ingredients

Thick Curd: 1 cup

Water: 1 cup

Gram flour: 3 1/2 Tbspn.

Onion (Cut in Julienne): 1 Medium

Grated Jagary(Gud): 1 Tbspn

Roughly meshed Garlic: 7-8 cloves.

Green Chilly: 5-6 Nos.

Curry leaves: 5-6 Nos.

Cloves (laving): 2-3 Nos.

Whole Black Pepper: 4-5 Nos.

Bay leaf: 1 Medium

Ginger julienne: 1 Inch.

Oil: 1 Tbspn

Ghee: 1 Tbspn

hing: 1 tspn

Red Chilly Powder: 2 tspn.

Turmeric Powder: 1 tspn.

Salt to taste.

Coriander leaves to garnish.

Method

In a mixing bowl, take curd and add gram flour to it. Beat it well with the hand beater. Keep on adding water slowly while continuously string the mixture.

Add jagary and meshed garlic to that and let it rest aside.

In a pan, heat oil and ghee together. Add curry leaves, bay leaf, cloves, black pepper to it.

Add Onion and Ginger julienne to it and saute till onion becomes translucent. Add turmeric powder and pinch of salt to it and let it cook for a while.

Add that curd mixture to this pan, Mix it well.

Add salt to taste. Season it with red chilly powder and pinch of hing.

Let it cook for almost 10-15 minutes till it become thick. 

Garnish it with onion julienne and coriander leaves.

Serve it hot with Khichadi or Masala Rice !!!

ENJOY !!!