COLOCASIA MASALA

Arbi, Arvi, Colocasia...whatever it is...i never thought will like it until today. my mom use to make it and i use to hate that stickiness of this veggie. the other day saw these in Indian stores...thought lets give it a try...so this was instant hit ...i loved it. it goes well with chappati and dal
serves 2

Ingredients:

7-8 medium size colocasia/arvi (boiled)

1 large onion finely chopped

1 tomato finely chopped

pinch of asofetidia

1/4 tsp onion seeds

1/2 tsp kasuri methi/dry fenugreek leaves

1/4 tsp mustard seeds

1/2 tsp cumin seeds

1/2 tsp dry mango powder

1/4 tsp turmeric powder

3 green chillies

1 tsp ginger garlic paste

1 tsp malvani masala

salt to taste

Directions:

• Peel the boiled colocaisa and cut into 1/2 inch cubes.
• Heat oil in a pan, add mustard seeds, allow to crackle.
• Then add cumin seeds, onion, asefotidia and crushed dry fenugrek leaves.
• Now add finely chopped green chillies..do not burn the mixture, now add chopped onions...saute till transparent.
• Add tomatoes,saute little..and add turmeric and malvani masala...to this add the cubed arvi, salt and dry mango powder..mix thoroughly..
• Arvi should be coated with masala...saute for few mins in oil do not cover..garnish with finely chopped coriander leaves..and its ready to serve...

NAAN PLAIN

Naan approx: 3 servings

Ingredients:-
All purpose flour (Maida) – 3 cups
Water Luke warm – 3/4th cup
Oil – 2-3 tbspn
Yoghurt – 3-4 tbspn
Yeast – 1 tspn
Sugar – 1 tspn
Baking powder (optional) – a pinch
Salt – 1 tspn

Directions:-
. Add 1tspn yeast, sugar and salt in lukewarm water…rest this mixture in warm place for 10 minutes
· In a mixing bowl add rest of the ingredients along with the above mixture.
· Knead soft dough out of it..apply oil on it…and now allow it to ferment for 2 hrs minimum
· After 2 hrs mix the dough properly...it will be sticky to hands…but not to worry…make equal no of balls ready for Naan. the above quantity can make approx 7 naans
· Dust it with good amount of flour
· Now roll it in any shape you want with help of rolling pin

. Remove the execss amount of flour
· Thickness should be same as that of parathas
· Now switch on the oven on maximum temperature i.e. 500 degree F.

· Take a cookie sheet or any oven proof tray..spread on aluminum foil on it and grease it with cooking spray or anything
· Now place the rolled naan on it…and keep it on bottom most rack
· Check after 1.5 minutes…few bubbles might occur then carefully remove it and turn it on other side · Now keep this other side for another 1 minute…it will puff like puris

· Now take it out and apply some butter on it and serve
· It will be softest naan ever…

DAAL MAKHANI

i like daal makhani with less cream in it....so my friend Eisha gave me this recepie...she said we can use milk instead of cream/half n half....that was a good substitue....n outcome is really good...thanks a lot eisha :-) so is the recepie....

Recepie serves: 2 people

Ingredients:

Whole black urad daal: 1/2cup
Rajma ¼ of dal: 3 TBspn (soak both the things for min. 4 hrs.)
Onion red: ½ cut in chunks
Tomato small size: 1 ½ chopped or chunks
Ginger: ½ TBspn chopped
Garlic: 6-7 cloves (whole or chopped)
Jeera shahi: 1 tspn
Coriander powder: ½ tspn (little to add)
Green chilies: 2 – 3 (chopped)
Red chilly powder: 1 Tbspn or as per taste
Asfotedia: a pinch
Turmeric: a pinch
Butter: 3 – 4 tbspn
Dal makhani masala: 1 tbspn (optional)
Garam masala: ½ tbspn or less
milk: 3/4th cup or less as per my taste
Salt: to taste
directions:-
1. In cooker put all ingredients along with 3 cups of water except for dal makhani masala, garam masala and milk.
2. Make two whistles properly
3. Then reduce to medium heat for 25 minutes
4. Then turn off the heat and allow it to cool
5. After cooling open the cooker, check if dal is cooked
6. Now put milk, dal makhani masala and garam masala
7. Now boil till desired consistency.
8. If there’s lot of water in dal then cover the lid of cooker without weight and boil it for some time
9. Daal makhani is ready to serve with rice.