DAL TADKA

Ingredients

Moong Dal         :       1 Cup

Tuvar Dal  :       ½ cup

Ghee / clarified Butter : 3 tblsp

Amul Butter :     3tbsp

Jeera / cumin             : ½ tsp

Heeng / Asafoetida     : ½ tsp

Garlic (crushed)          : 1 tsp ( 10 to 15)

Onions      :       1 finely chopped

Tomatoes :                1 finely chopped

Curry Leaves:     10 to 15

Haldi / Turmeric:        1 tsp

Degi Mirch Powder (Red chilli powder) : 1 tsp

Salt as per taste

Dal Masala (ready made)     : 1 tsp

Bedgi Mirchi (Dry Red Chillies) : 3 to 4

Coriander :  ½ cup finely chopped

Method

1)   Wash and soak together Moong Dal & Tuvar Dal in a bowl for 30 minutes. Add Turmeric / Haldi and Salt to the Dals & Pressure cook these  soaked dals in a Pressure cooker for 4 whistles. When the cooker cools down. Open the lid and mash the cooked dal.

2)   Heat a pan. Add Ghee and Amul  Butter . Now add Cumin seeds . when it splutters add Heeng, crushed garlic, Onions.  Saute till the onions become translucent. Now add curry leaves, tomatoes, turmeric , Degi Mirch Powder ,salt, Dal masala & mashed & cooked dal. Cook for 2 mins.

3)   For the tempering : Take a small Pan and add ghee/clarified butter and 4 Bedgi Mirchi (Dry Red chillies) and  ½ tsp Degi Mirch Powder. 

4)   Add this tempering to the above dal.  Garnish with Coriander

5)   Dal Tadka is ready to serve with Rotis, Naan or  Parathas  !!!!

NAAN RECIPE ON TAWA

Ingredients

Refined Flour/ All Purpose flour (Maida )        : 4 cups

Oil     : 2 tblsp

Baking Soda : 2 tsp

Salt : 1 tsp

Sugar : 2tsp

Curd / Yoghurt :  1 cup

Water : 1 cup (Lukewarm water)

Method

1)   In a big bowl mix all the above ingredients and knead a soft flour by adding warm/lukewarm water.  Apply oil to the dough and knead again for 2 mins.  Keep this flour covered for 2 hours.

2)   Divide this dough in 12 equal parts. Make small balls of this dough & roll it like a medium roti (roll it either in round shape or oblong/oval shape) .

3)   With the help of a brush or with hand – apply water on the upper side of this roti/naan .  Place this wet side of the Naan on a pre-heated Iron Tava  (do not use Non-stick Tava as the Naan would not stick to Non stick Tava).

4)   Check the Naan. If there bubbles on the upper side of the Naan, turn or flip the Naan on the other side & cook till you see brown spots on the Naan.

5)   Remove the Naan from the Tava & apply some Butter . 

6)   Garnish it with coriander or Black Til .

7)   Butter Naan is ready to serve !!!!!

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VERMICELLI PULAO

Ingredients

Bambino Vermicelli (Sevai)       :        1 Cup

Mustard Seeds                        :        1 tsp

Curry Leaves (Kadipatta)          :        10 to 15

Onion                                     :        1 finely cut lengthwise

Green Chillies                          :        4

Cabbage                                 :        100 gms finely cut lengthwise

Carrot                                    :        1 small

Capscicum (Shimla Mirch)        :        1

Tomato                                  :        1 (De-seed & cut lengthwise

Green Peas                             :        ½ cup

Turmeric                                :        1 tsp

Salt                                       :        as per taste

Oil                                        :        4 tbsp

Method:

1)   Dry roast Vermicelli in a pan for 8 to 10 mins till it turns golden brown .   

2)   In a big Vessel take 4 cups of water, add 1 tsp oil & 1 tsp salt and bring it to boil, then add roasted Vermicelli & cook till it becomes translucent or  80% cooked. Strain this Boiled Vermicelli with the help of a strainer or you can also use a collander and remove all water.  Add 2 tsp of Oil to the Vermicelli mix well and keep it aside and cover it so that they don’t get dried.

3)   Heat Oil in a Pan & add Mustard seeds, Curry Leaves, Onions. Saute onions for  2 minutes, then add Green Chillies, Capsicum, Cabbage, Carrot, Green Peas , Tomatoes, Cover the pan & cook for 7 to 8 mins till all the vegetables or cooked or Stir fry all the vegetables then add Turmeric, Salt as per taste. Mix well and then add boiled Vermicelli. Mix well & cover the pan  and cook for 2 mins. Garnish with Coriander.

4)   Sevai Pulao (Vermicelli Pulao) is ready to serve.

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DAL MAKHANI

Ingredients

Sabut Udad Dal(Black gram) :      1/2 Cup

Chana Dal                           :     1/4^th  Cup

Rajma                                 :     1/4^th Cup

Ghee                                  :     3 Tblsp

Jeera (Cumin)                      :     1 tsp

Garlic crushed                      :     2 tsp

Onion                                 :     1 finely chopped

Green Chillies                      :     4

Tomato                               :     1 (De-seeded & finely chopped)

Degi Mirch Powder (Red chilli powder) : 1 tsp

Milk with cream                   :     1 cup

Amul Fresh cream                :     for Garnishing

Corriander                          :     ½ cup

Turmeric                             :     1 tsp

Salt to taste

Method

1)   Wash & soak Udad dal, Chana dal & Rajma overnight & pressure cook for 8 to 10 whistles (as Rajma takes more time to cook).

2)   In a Pan add 3 tbsp of Ghee.  When the Ghee is hot add Jeera (cumin), then add Green Chillies, Garlic paste & Onions.  Saute for few minutes till onions become soft. Then add Tomatoes, Turmeric (Haldi), Degi Mirch Powder & salt. Add Boiled Dal , Fresh Milk with cream, Corrianger. Mix well & cook for 2 mins.

3)   Our Dal Makhani is ready to serve. Garnish it with coriander & Fresh cream

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DAL KHICHDI – RESTAURANT STYLE

Ingredients

Basmati Rice                              :       1 cup

Tuvar Dal                                   :       ½ cup

Tej patta (Bay Leaves)                :       3 to 4

Heeng (Asafoetida)                     :       ½ tsp

Jeera (Cumin)                            :       1 tsp

Dalchini (Cinnamon)                    :       2

Lavang (Cloves)                          :       5 to 6

Ginger                                       :       1 inch piece

Garlic                                                :       1 tsp

Kadipatta (Curry Leaves)             :       10 to 15

Green chillies                             :       5 to 6 (long slit)

Haldi (Turmeric)                         :       1 tsp

Tomatoes                                  :       3 finely chopped

Onion                                        :       2 finely chopped

Ghee / clarified butter                 :       4 tbsp

Coriander                                   :       ½ cup

Salt to taste

Method:

1)   Wash and soak Basmati Rice  & Dal  for 30 mins.

2)   In a cooker – Add soaked Basmati rice and  Dal.  Add 4 cups of water and Turmeric, Asafoetida (Heeng), Red Chilli powder, Salt, Green chillies. Mix well.  Cover & pressure cook for 4 whistles.

3)   In a pan separate – add 4 tbsp Ghee / clarified butter . Add cloves, Cinnamon, Pepper, Asafoetida (Heeng), Cumin (Jeera), Tejpatta (Bay Leaves), Curry Leaves, Ginger Garlic Paste & Onions.  Saute onions till it becomes translucent.

4)   Now add tomatoes and cover the pan and cook till tomatoes  becomes soft .  Add Red chilli powder

5)   Add this tempering to the cooked Rice & dal in the cooker. Mix well . add water if required and mash with a big spoon.

6)   Dal Khichdi is ready to serve !!!

7)   Garnish with coriander and 1 tsp Ghee/clarified butter.

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VEG MAGGI NOODLES  

Ingredients:

• Maggi                              :       400 gms
• Water                             :       5 ½ glass
• Onions                           :       3 finely chopped
• Tomatoes                       :       2 finely chopped
• Green chilles                  :       4
• Corriander                     :       ½ cup
• Salt to taste                    :      
• Maggi Masala                :       4 packets
• Oil                                  :       4 tbsp

Method:

• Turn on the flame . In a cooker add 4 tbsp Oil – then add Onions and sauté for 2 mins. Add tomatoes and fry till they become soft.
• Add Green chillies – Maggi Masala Powder – Salt- Coriander and water.
• When the water boils – add Maggi.
• Cover the lid of the cooker and pressure cook till 4 whistles
• Garnish with coriander
• Maggi Noodles is ready to serve !!!

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VANILA ICE CREAM

Ingredients:

• Milk                               :        1 cup
• Fresh Cream                  :        1 cup (200 gms)
• Vanila Essence               :        1 tsp
• Cornflour                       :        2 tsp
• Powdered Sugar             :        ½ cup
• Condensed Milk             :        200 gms

Method:

• In a Vessel – add milk and allow it to boil.
• In a small bowl – add Corn Flour + 2 tbsp Milk. Mix well.
• Add this Corn Flour & Milk mixture to the above milk. Keep stirring (as the milk may burn and stick to the vessel).
• Boil for 10 mins and allow the milk to cool
• Whip the Cold Fresh Cream with an Electric Hand Blender for 2 mins. Add 1 tsp Vanila Essence to it and again whip with the Hand Blender for 2 mins. Now add Powdered sugar and again whip for 2 more mins.
• Now add the above Milk to the Whipped Cream and whip for 2 mins. again. Keep the Vessel in Deep Freezer for 2 hours.
• After 2 hours take out the vessel from the Deep Freezer and whip it once again for 2 mins. 
• Now fill this Ice-Cream in the Ice-Cream container and deep freeze for      6 to  8 hours.
• After 6 hours take out the Ice-Cream from the freezer and scoop the Ice-cream in a Ice-Cream Bowl.
• Garnish with Pistachios & Roasted Almonds (This is optional)
• Our Vanila Ice Cream is ready !!!!

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MISAL PAV - WITH WHITE PEAS

Ingredients:

• Vatana (White Peas)      :        250 gms
• Oil                                  :        4 tbsp
• Onion                             :        4
• Tomatoes                       :        2
• Coriander                      :        ½ cup
• Curry Leaves                 :        15
• Rai (Mustard)                :        1 tsp
• Dhania Jeera Powder     :        1 tsp
• Salt to taste
• Pav Bhaji Masala           :        1 tsp
• Kashmiri Red Chilli Powder:   1 tsp
• Haldi (Turmeric)            :        1 tsp
• Heeng (Asafoetida)         :        ½ tsp
• Ginger                            :        1 inch piece
• Garlic                             :        10 to 15 cloves
• Green Chillies                :        6
• Pav                                 :        4
• Farsan                            :        250 gms
• Lemon                            :        2 (cut into 4 pieces each)

Method:

• Wash and soak White Peas overnight / 8 hours.
• In a cooker add the soaked white Peas, Turmeric and Salt and pressure cook for 4 to 5 whistles.
• Remove the excess water from the boiled & cooked White Peas ( we will use it later in the Misal (curry).
• In a Pan- take 4 tbsp Oil – Mustard Seeds – Cumin seeds – Asafoetida – Curry Leaves – then add Ginger, Garlic & Green chillies Paste –
• Add half of the finely chopped onions.  Sauté till the onions become soft. Then add tomatoes – Turmeric – Dhania Jeera Powder – Kashmiri Red Chilli Powder – Pav Bhaji Masala – Salt.
• Then add Boiled White Peas – Mix well.
• Now add the water which we kept aside after boiling white peas.
• Mix well and add Coriander
• In a Plate – Place 2 Pav – Onions & 2 Lemon pieces
• On the other side of the plate take two big spoonful of the Misal curry
• Add Farsan to this curry.
• Misal Pav is ready to serve !!!

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CUCUMBER SALAD – (KAKDICHI KOSHIMIR )

Servings             :  4 People

Preparation time  :  15 mins

Cooking time       :  5 mins

Ingredients:

• Cucumber                               :        3 to 4
• Roasted Peanut Powder        :        5 tblsp
• Grated Coconut                     :        5 tblsp
• Coriander chopped                :        3tbsp
• Green chillies chopped          :        3
• Salt                                          :        as per taste
• Sugar                                       :        1 tsp

For Tempering:

• Oil                                           :        3 tsp
• Jeera (Cumin Seeds)             :        ½ tsp
• Rai (Mustard Seeds)             :        ½ tsp
• Kadipatta (Curry Leaves)    :    8 to 10
• Heeng (Asafoetida)                :        ¼ tsp

Method:

• Peel off Cucumber skin , wash/ Rinse them . Pat them Dry and finely chop Cucumber into small pieces.
• Add Salt and keep it aside for 10 to 15 mins.
• After 15 mins. gently squeeze off the excess water from the Cucumber
• Dry Roast Peanuts in a Pan , peel off skin (de-skin ) and blend it in a mixing jar into a coarse powder
• In a big Bowl – add Cucumber  - Peanut Powder – Grated Coconut – Green Chillies – Coriander and Mix well.
• Heat oil in a small pan . Add Cumin seeds – Mustard seeds - Curry Leaves & Heeng (Asafoetida ). Add this Tempering to bowl containing  Cucumber  
• Squeeze one Lemon (add 1 lemon juice)
•  Garnish it with Coriander. 
• Our Cucumber Salad (Kakdichi Koshimbir) is ready to serve !!!                                                       

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MATAR PANEER PULAO    

Ingredients:

• Basmati Rice                      :   1 ½  cup
• Water                                  :   3 cups
• Paneer (Cottage Cheese)   :   200 gms (cut in cubes)
• Green Peas                          :   1 cup
• Tejpatta (Bay Leaves)        :   2
• Dalchini (Cinnamon)          :   1
• Raisins                                  :   15 to 20 (optional)
• Elaichi (Cardamom)           :   2
• Cloves                                   :   5 to 6
• Black Pepper                       :   8 to 10
• Cashew nuts                         :   15 to 20
• Ghee / Clarified Butter       :   4 to 5 tbsp
• Salt to taste

Method:

• Wash & Soak Basmati Rice for 15 to 20 mins.
• In a small Pan …add 2 tsp Ghee & Paneer (cut in cubes) .Fry Paneer till golden brown. Switch off the gas and keep the Paneer aside
• In a Pressure cooker – add Ghee – Tejpatta (Bay Leaves) – Pepper – Cloves- Cinnamon – Elaichi – Green Peas & Cashew nuts.  Fry till the cashew nuts become golden brown.
• Now add Basmati Rice – Mix well.  Fry for 2 mins.
• Add 3 cups of water. Add salt. Mix well. Close the cooker with Lid and Pressure cook for 2 whistles.
• Open the cooker.  Add fried Paneer
• Our Matar Paneer Pulao is ready to Serve !!!!                                            

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CHOCOLATE ICE CREAM   

Ingredients:

• Dark Chocolate              :   1 cup
• Milk                                 :   1 cup
• Milk Powder                   :   1 cup
• Corn Flour                      :   2 tblsp
• Fresh Cream                   :   1 ½ cup
• Powdered Sugar             :   ½ cup
• Condensed Milk             :   ½ cup
• Vanila Essence                :   1 tsp

Method:

• In a Non stick Pan …add Fresh cream. When the cream melts, add Dark Chocolate to it.  Lower the flame and mix well.  Keep stirring .
• Add Milk + Corn Flour mixture  – Milk Powder – Condensed Milk – Sugar. Mix well.
• Switch off the Gas . Let it cool.  Then whip it with a Hand Blender/Whipper.
• Pour it in a Air Tight Container or Ice-cream Container.
• Deep freeze it for 2 hours.
• After 2 hours remove it from the Deep Freezer and again whip it with a Hand Blender.
• Again pour this mixture in the Ice Cream Container and deep freeze for 8 to 10 hours.
• Remove it from the Deep Freezer.  Scoup the Ice-cream and Serve it in  a Ice cream bowl .
• Our Chocolate Ice Cream is Ready.  Enjoy !!!!!
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SABUDANA KHICHDI  

Ingredients:

• Sabudana (Sago Seeds )                     :   2 Cups
• Roasted Peanut Powder                     :   1 cup
• Coconut (grated)                                 :   ½ cup
• Kadipatta (Curry Leaves)                  :   8 to 10
• Green Chillies                                      :   6 to 8
• Jeera (Cumin seeds)                            :   1 tsp
• Boiled Potatoes                                    :   6
• Salt or Rock Salt (Sendha namak)     :   as per taste
• Ghee / clarified butter                         :   4 tbsp
• Lemon Juice                                         :   1 Lemon
• Coriander                                             :   ½ cup

Method:

• Wash & Soak Sabudana (Sago Seeds) overnight or atleast for 8 hours.
• Remove the excess water from Sabudana by squeezing sabudana with the palm. Add Peanut powder to sabudana and mix well.
• Heat a Pan.  Add Ghee – Jeera (Cumin Seeds) – Green chillies – Curry Leaves – Boiled Potatoes (cut into cubes)
• Add Sabudana and Peanut Powder mixture .
• Add salt and mix well. Now add 1 tsp sugar, grated coconut and lemon juice.
• Our Sabudana Khichdi is ready !!!
• Garnish it with coriander & Serve.

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