Skip to main content

Chocolate dipped strawberries

Dal Makhani

Once in a while, I make rajma masala, channa masala or black eyed bean masala for chapati. I wish to buy this whole black lentil all the while, but could never find in the stores close by. Recently I bought it from Walmart and very happy with the online shopping as I got it on the second day itself. Dal makhani is the one I order in restaurants for rice and rotis. It doesn't really differ in taste from one place to another while other side dishes like vegetable jalfrezi, Kadai paneer, paneer burji, bhindi (okra) masala varies in taste. I also had red kidney beans in my kitchen cabinet for about a month now. Hence had to make dal makhani today for dinner and I'm glad to share the recipe with the pictures.



Steps:

1/2 cup whole black gram
2 tbsp red kidney beans/rajma
1 tbsp ginger-garlic paste
1 green chilli
1 bay leaf
3 cloves
3 cardamom
1 black cardamom
1-inch cinnamon
2 medium tomatoes
1 large onion
1 tsp red chilli powder
1 tsp kasuri methi (dried fenugreek leaves)
salt to taste
2 tbsp butter/oil
3 tbsp full cream

Steps:

1. Wash &Soak whole black gram and red kidney beans separately in enough amount of water for at least 8 hours or overnight.

2. After 8 hours, wash the lentils one more time as you can see little bubbles in the soaked water.



3. In a pressure cooker add 3 cups of water and add both the soaked lentils. Pressure cook for 20-22 whistles on high flame.


4. Take a heavy bottomed pan. Add butter. Once it is warm, add bay leaf, cinnamon, cardamom, black cardamom and cloves. Saute for a minute.



5. Add finely chopped onions and saute till the onions become translucent. This might take 4-5 minutes.



6. Then add finely chopped green chillies and ginger-garlic paste. Saute for 2-3 minutes.
  
 

7. In a blender, add roughly chopped tomatoes and grind to a smooth paste. Add the tomato puree to the pan.



8. Let the tomato puree cook for 7-8 minutes on medium to high flame.



 9. Add red chilli powder and mix it well. Let it cook for 2-3 minutes on low flame. You will see the butter releasing from the sides of the pan.



Tip: You can add more green chillies and reduce the red chilli powder to 1/2 tsp.

 10. The pressure cooked dal could be easily mashed as I allowed it to cook for 22 whistles.




11. Then add the cooked lentils to the pan. Add a cup of water that remains in the pressure cooker. If there is no enough water, you can fresh water. Add enough salt and let it cook for about 30 minutes on low flame. Keep stirring in between so that the lentils don't get stuck to the bottom.



12. After 30 minutes of slow cooking, the dal would have thickened and reduced in quantity.
Now, throw in a 3 tbsp of full cream. Stir once.


13. Add crushed Kasuri methi to the dal and switch off the flame. Dal Makhani is ready to serve with hot rice or chapati.


Comments

Popular posts from this blog

Mutton Head curry | thalakari varuval

The meat from mutton head is often overlooked as not as nutritious as the actual meat from thighs or chest part of the mutton. If you prepare it by this way i'm sure you would have fans for the head curry recipe in your family. Do give it a try and share your valuable feedback. Kids will like this recipe as well. Here are some non-veg recipes from our blog to check it out and try in your kitchen. Squid Gravy Village style chicken gravy Chicken Dum Biriyani Chicken Lollipop Green chicken curry Chicken kuzhambu Bok choy chicken stir fry Shallots chicken fry Ingredients: Flesh part from one mutton head 2 large onions, finely chopped 2 green chillies, finely chopped 1 red chilli, broken 2 + 2 tsp ginger garlic paste 2 tsp cooking oil 1 tbsp chopped coriander leaves 1/2 tsp + 1/2 tsp turmeric powder 1 tsp red chilli powder 3/4 tsp garam masala powder salt to taste 2 cups of water. How to cook mutton head curry | how to make thalakari varuval | how to make quick lamb head curry recipe| h

Chettinad Nattu kozhi varuval / chettinad chicken curry

Varuval means frying in "Tamil", and the word Chettinad comes from southern parts of TamilNadu. Chettinad recipes use extreme amount of spices and are rich in taste and aromatic too! There are wide variety of dishes available like chetinad karakuzhambu (tamrind gravy), ennai kathirikai (spicy brinjal gravy cooked in tamarind paste), chettinad fish fry, chettinad nattu kozhi varuval (country chicken fry) etc., In our today's episode of food blogging, we are gonna see the detailed steps of preparing the spice powder, marinating chicken, and making the varuval. An alert for those who do not prefer spicy food - this dish is quite spicy, at the same time it's tasty that you cannot resist yourself from having it. Try it out and share your valuabe opinion. Ingredients: 400 gms of chicken pieces 3 tsp cooking oil 10-11 shallots, finely chopped 1 tsp ginger-garlic paste 2 medium sized tomatoes, finely chopped 2 tsp coriander seeds 1 tsp of blac

Thin Semiya Kheer

Semiya kheer is a dessert which we enjoy during every other festival be it ganesh chaturthi, makarsankranti, diwali, ayudha pooja. My mom usually makes it with sabudhana (sago) and chironji seeds. In today's recipe, i will share the easiest version of semiya payasam. I happened to buy few chunks of thin vermicelli last month and it's been lying around and was in a dilemma whether to make kesari out of it or just a kheer. Finally locked it up for kheer. Just look at these beauties. Long strands of thin vermicelli simply being folded around to form round shaped chunks. Aren't they cute! These long strands need to be broken while roasting, you can do the preparation while the raisins and cashews, almonds are being roasted in ghee. Let's see the step wise pictures and details of how to make the kheer/payasam. Ingredients: 1/2 cup thin semiya, broken 1/2 cup sugar 1.5 cups of full cream milk 1 tsp cardamom powder 1 tbsp chopped dry fruits and nuts ( ra

Chocolate dipped strawberries

I once tried to make chocolate flavoured cake. You know what i mean ? Well it's not a chocolate cake, but i wanted to add little bit of melted chocolate to the batter and I used a microwave safe bowl to melt the chocolate. Uff! the chocolate did not melt evenly instead, the bowl started to burn. Never in my world, i know that the microwave needs to be set in the lowest power mode and the chocolate needs to be melted by keeping it in the microwave and check every 30 seconds. Over the period of daily cooking and learning, i thought double boiler method would be the best way to melt chocolates and of course without burning anything! Double boiler method helps not to burn the vessel in which we melt the chocolate. It is basically a sauce pan filled with one fourth of water and boil it. Once the water starts boiling, place the chocolate containing vessel inside the sauce pan (make sure, the vessel does not slide and get water into it, that is why we choose to fill one fourth of the sa

Shallots chicken curry

Shallots Chicken curry is kind of an easy and simple recipe as it revolves around just the very basic ingredients. Shallots or pearl onions are considered healthy as compared to the regular onions and i prefer to use these shallots for any non-vegetarian recipe as they tend to enhace the taste of the dish. You can also check other chicken based curry or gravy available in our website. To name a few there are pepper chicken , chettinad chicken , chicken in yogurt sauce , Indian style chicken kabob,    chicken tenders , chicken keema,   chicken salna , chicken teriyaki , chicken stir fry . Do check it out when you get to think about chicken recipe ideas! Ingredients: 500 gms of chicken 4-5 shallots or pearl onions 10-12 dried red chillies salt to taste 1 tbsp chopped coriander leaves 2 tsp black pepper powder 1 cup of water 1/4 tsp turmeric powder 1 tsp ginger-garlic paste 2 tsp of cooking oil How to make shallots chicken curry: 1. Heat a pan or kadai and dry roas

Catla fish fry

Fish is rich in omega 3 fatty acids and big ones like catla, salmon, rohu are all really flesh ones which tend to be of lean meat texture. It's good to try meat like recipes with such fish. This is a south Indian recipe especially from Tamil Nadu.  I usually make fish fry with the same spices as listed here. You can add ginger-garlic paste if you want, but it would not compromise on the taste of the dish! Ingredients: 1 tsp red chilli powder salt to taste 1 tsp black pepper powder #How to make catla fish fry: Take all the spice powders and salt into a plate. Add 50 ml of water and mix it to a paste. Let it be thick so that it coats the fish pieces. Place fish pieces onto the plate and coat them nicely on both sides. Let it marinate for 20-30 minutes. Heat a tawa and add some oil. When the oil is hot enough, place marinated fish pieces on medium flame. Cook for 5 minutes. Drizzle some oil if needed. Flip and cook for another 5-6 minutes on medium flame. Drizzle few spoons of oil and

Banana walnut cake in microwave

Banana walnut cake is quite good as the banana fruit gets along well with the walnut. I have tried banana nut cake using the conventional oven as it is how any cake is baked. Today, I'm gonna share with you the recipe for baking banana walnut cake using a microwave. It just takes 5 minutes in the microwave to bake the cake. No need to wait for 30-40 minutes for baking the cake. This can be made as an evening snack for your kids after school. I'm sure they would love to have it.Walnuts are rich in omega 3 fatty acids that helps in brain development. Ingredients: 1 cup all purpose flour /maida 1/4 tsp salt 1 tsp baking soda 1 tsp vanilla essence 1/2 cup walnuts 1 ripe banana 1 tsp nutmeg powder (optional) 1/2 cup butter, at room temperature 2 eggs, at room temperature 1/2 cup vegetable oil How to make banana walnut cake in microwave: 1. In a bowl, sift together a cup of all purpose flour, salt and baking soda. Dry ingredients are ready. 2. In another bo

How to make Sukku Kaapi Powder

Sukku Coffee powder is one of the healthy beverages we have in Southern parts of India. It is a natural remedy for cold, cough, indigestion problems and many more. In this version of sukku kaapi/coffee powder i have added more of coriander seeds to suit my taste. But in actual recipe it's used in less amounts than that is mentioned in this blog. Let's quickly see the ingredients for sukku kaapi powder 50 gms of dry ginger aka sukku (in Tamil) 1 tsp of black pepper corns 1 tsp of cumin seeds 3 tbsp of coriander seeds How to make sukku kappi powder : Dry roast all the ingredients on medium flame until it turns aromatic. Let it cool down to room temperature. Firstly, take dry ginger and pulse it to coarse powder. Then all the remaining ingredients and grind it to a almost smooth powder. This is the consistency, we cannot get 100% smooth powder using a mixer jar. Though we get can get it using a flour mill, if you are dealing with large quantities. Tada! Sukku Kaapi powder is ready

Village style chicken kuzhambu/ gravy

Village style chicken kuzhambu is spicy and dense in texture - making it an awesome pair for white rice. You can also try this gravy with roti varieties too, but white rice is the best combo for this dish. The spices like coriander seeds, dry red chillies, black pepper corns, green cardamom, cinnamon stick and sesame seeds are dry roasted till they turn aromatic and little smoky on a medium flame. Then cooled down and ground to a fine paste using a little bit of water. Meanwhile, the chicken pieces (i prefer chicken wings for this dish though) are marinated with a fat pinch of turmeric powder, red chilli powder and ginger garlic paste. What non-veg dish would go without ginger garlic and turmeric ???!! Guess what - none of them :) Then, just saute green chillies, bay leaf and onions in right amount of oil for few minutes and add the ground paste with red chilli powder and desired quantity of water. The gravy is allowed to boil on high flame then adding marinated chicken pieces

Chicken uppu kari

Chicken uppu kari which literally translates to chicken salt curry is quite simple to make with the least of ingredients from your kitchen pantry. This is somewhat similar to pallipalayam chicken as it  uses onions and dry red chillies as one of the important ingredients but it does have its mild variations here and there. And ofcourse, there is a difference in the taste too. This particular dish goes well with south indian tiffin items like idli, dosa, poori,roti and also be best complemented with white rice or rasam rice. It can also go into tortilla wrap, options are endless! Ingredients: 500 gms of chicken 2 large onions,finely  chopped 6-7 dry red chillies 3 sprig curry leaves 1 tbsp cooking oil 2 tsp fennel seeds 1 tbsp ginger garlic paste 1 tsp black pepper corns 1 tsp chopped coriander leaves 1 tsp + 1/2 tsp turmeric powder rock salt as per taste 1 tsp garam masala powder Steps: Add a tsp of turmeric powder to chicken pieces and coat them well. Then wa