Dal Makhani

Dal Makhani is a popular dish originating from the Punjab region of the Indian subcontinent. The primary ingredients in Dal Makhani are whole black lentil and red kidney beans, butter and cream.

Ingredients:

•          1 cup Whole Black Urad dal

•          2 tbsp Red Kidney Beans (Rajma) 

•          3 cups water

•          ½ cup finely chopped Onion

•          2 tbsp Butter

•          1tsp Cumin seeds

•          2 to 3 Green chilies (slit)

•          1tbsp Ginger-Garlic paste

•          1tsp Garam Masala powder

•          2 cups fresh Tomato puree 

•          ¼ tsp Turmeric powder 

•          ½ tsp Coriander powder.

•          ½ tsp Kasuri Methi powder

•          2 tbsp Heavy cream

•          Salt to taste

•          Chopped Cilantro for garnishing

Method:

•          Wash and soak Whole Black Urad dal in enough water for at least 8 hours or overnight.

•          Now pressure-cook the dal, with water, Salt. Cook until dal becomes tender. Let the pressure go down by itself. Open the lid and keep it aside.

•          Heat the butter in a pan on medium heat. Once hot add cumin seeds (jeera). When they begin to splutter, add green Chilies, Ginger Garlic paste. Sauté for 30 seconds.

•           Then add onions and mix well, cook it till onions become brown.

•           Add Tomato puree, Salt, Chili powder, Turmeric powder and Coriander powder and cumin powder . Now cook over medium flame, till the Oil separates.  

•           Add boiled dal with its water and ¾ cup of more water and Mix well. Let it cook for about 15-20min over slow flame.

•           Now add Garam Masala, Kasuri mathi and cook for about 2 more minutes. 

•           Now add cream and give it a good stir. Turn off the stove.

•          Serve with roti or rice. 

Recipe Credit:

Cook Tip:

Salmon Fish Curry

Salmon fish curry is really very tasty. It is quite spicy and has a thick curry sauce. It can be served with plain rice.

                                                   

                                                                                    

Ingredients:

•          6 pieces of salmon fish(about½lbs)

•          2 tbsp of vegetable oil

•          ¼ tsp garlic paste

•          1 small Onions paste

•          1 tsp Cumin powder

•          1tsp Coriander powder

•          ½ tsp Red Chili powder (to taste)

•          ½ tsp Turmeric powder

•          Salt to taste

•          Water as needed

•          1 handful of chopped Coriander leaves

Method:

•           Wash the fish pieces and marinate the fish with ½ tsp of Turmeric and ½ tsp of Red Chili powder and salt .Keep aside.

•          Heat a pan on medium heat and add 1tbsp of Oil, fry the pieces of salmon fish on each side for about 2 to 3min.then bring out them on a plate.

•          Now in this same pan add the vegetable oil on medium heat and add Garlic and Onion paste. Add salt here.

•          When Onion get soft then add Red chili powder and Turmeric powders and Cumin powder, coriander powder and cook it for about 2 min then add ¼ cup of water and stir well so that the spices do not get burn. Cook until the water dries up and oil starts to float. When the oil starts to float, add ½ cup of water. 

•          Now add the fried fish pieces. Cook this fish curry for 2 more min and add coriander leaves. Now turn off the heat.

•          Serve with plain white rice.

Recipe Credit:

Cook Tip:

Lauki kofta curry

Lauki kofta, which is made with bottle gourd (lauki) and besan, and then cooked into a richly flavored tomato and cream base sauce. It can be served with roti, rice or naan.

                                                            

Ingredients:

For the Koftas

•          1 Small Sized Bottle Gourd (Lauki)

•          ½ Cup Gram Flour (Besan)

•          1 tsp Red Chilli Powder

•          ¼ tsp Garam Masala

•          Salt as per taste

•          Oil for deep Frying

For the Gravy

•          2 Medium Sized chopped Onions

•          2 chopped Tomatoes

•          2 Green Chilies

•          1tsp Ginger-Garlic paste

•          ½ Cup Cream

•          1 tsp Cumin Seeds

•          ½ tsp Red Chilli Powder

•          ½ tsp Turmeric Powder

•          ½ tsp Cumin powder

•          ½ tsp Coriander  powder

•          ¼ tsp Garam Masala

•          1 Pinch of Asafoetida

•          ½ Teaspoon Salt

•          Coriander Leaves for garnishing

•          1tbsp Oil for Cooking

Method:

•          Wash and peel and grate the Lauki. Add Red Chilli Powder, Garam Masala, Gram Flour and Salt. Mix all the ingredients and shape them into small sized dumplings.

•          Now Heat the oil on medium heat and add the dumplings. Fry them for about 1-2 minute and fry the dumplings till they are golden brown on both sides. Drain the excess oil and set the koftas aside.

•          Now Heat oil in another pan and add the Cumin Seeds and a pinch of Asafetida (Heeng). Then add Green Chillies, Onion and ginger-garlic paste. Fry it till onion gets translucent. It will take about 2to 3 min.

•          Now add Red Chilli Powder, Garam Masala, Turmeric and Salt. Mix well and let it cooked for about 2min.

•          Now add tomatoes (here you can make a smooth puree of tomato using a blender and then add to onion mixture) cook till the raw smell of tomato is gone, it will take about 2min. now add 1cup water or as required and bring it to boil. . Simmer on low heat till gravy become silky, it will take about 7 to 8 min.

•          Add Cream to the gravy.

•          Then add the Koftas to the gravy.

•          Serve hot with roti, paratha or rice.

Recipe Credit:

Cook Tip: *