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.

TINDORA DAL

Yesterday got veggies from Indian store...thought of making 'Tindora Shaak'...but ma hubby said 'it shd have some gravy, i don't want dt dry one'...n i knew where to get the recipe...

Its none other than vahrehvah.com....easiy n all recipes made simple for users...the only variation i did was adding Kitchen king masal too...but its optional.

It turned out really well..n my husband loved it...Thank you Wahchef!!!! So u guys can give a try.

Ingredients:

1/2 cup Channa Dal (cooked)

1 cup cut Tindora (round)

1 medium size Onion (chopped)

1 medium size Tomato (chopped)

2 Dry Red chillies

6-7 Curry Leaves

1 1/2 tsp chopped Garlic

1/2 tsp Coriander Powder

3/4 tsp red Chili Powder

pinch of Turmeric

1/2 tsp fennel Seed Powder

1/4 tsp Hing. n few Mustard Seeds

1/4 tsp Cumin seeds

1 Tbsp Garam/Kitchen King Masala

2 Tbsp Oil

Salt as per taste

For Garnishing finely chopped Cilantro

Directions:

1. Take oil in a pan add Mustard seeds...wn sputter add Cumin seeds
2. Now add red chillies, hing and chopped garlic - saute it for minute
3. After this add Onion and saute till it becomes translucent. you can put pinch of salt to this...it realises the moisture from onion n cooks it fast.
4. Then add tomatoes...cook till all this mixture becomes a thick paste
5. Now add all masal powders...mix it well n add cut Tindora, cook it on medium flame with lid on it for 2 mins

6. Then add little water...u can used the water from cooked Dal



7. Let the Tindora cook properly...then add Dal now(need not mash the Dal)...n give it a boil (add water if required)The consistency of Dal shoud not be too watery or too thick.
8. Adjust salt as per taste...n garnish with finely chopped fresh cilantro...
And now serve it with fresh Basmati Rice or Paraths.