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DALS & STEWS & SOUPS

DAL MAKHANI 



INGREDIENTS






1 cup Black gram,whole kali dal + 4 tbsp(kidney beans) rajma ( soaked over night  )

3 medium Onion- pyaz..chopped ;

5 small size tomatoes..chopped ; 

6 to 7 cloves garlic .chopped.,

small pc ginger..chopped..

Dry whole masala. -Bay leaf,Cumin seeds,cinamon,cardomam (tejpatta jee
ra ;dalchini ; badi elaichi)


Masala Powder


Red chili pd ..3 tsp

Coriander powder -dhania pd 2 tsp

Turmeric -haldi..half tsp ; 

garam masala ..1 tsp..


(to be added at the very end along with Malai just before removing from gas)
N..salt ; oil , ghee

Method



In in cooker heat mix of oil n ghee + whole dry masala + onion + garlic + ginger


saute till edges of onions r slightly browned.

Next add tomatoes.fry till they r soft n blends in


Then add dry masala except the garam masala. 


Keep stirring til oil comes up. .indication that the masalas are cooked.


Now add the soaked pulses


 Mix + salt as reqduired  + water..
water level 1 cm above pulses...and close the cooker

After 1 whistle make Sim and keep for 45 mins


Allow to cool.open the lid ..mash the dal with masher.  add Cream (malai).


Cook for a further 5 mins so that cream (malai) blends in.


Just before putting off the gas add garam masala and Switch off

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DAL MAHARANI - From Pakashalaindiankitchen


Dal Maharani is a very famous staple food item from Punjab Region of India.This is a side dish for Chapathi or for Plain Rice.The word dal is also used to name the thick stew prepared from these pulses, and the fried garnish for dal goes by many names, including chaunk and tadka.


1/4 cup Rajma
1/4 cup Whole Urad dal
1/4 cup Chana dal
1 Onions, chopped
2 Tomatoes, chopped
3 Green chillies, sliced
1/2 inch Ginger, Grated
Salt To taste
1 Pinch Turmeric Powder
1 tsp Red chilli powder
Corainder leaves
1 tbsp Handful Butter
1/4 cup Cream
1/4 tsp Cumin seeds
1/4 tsp Mustard seeds

Preparation:

  • Soak rajma, urad daal and chana dal overnight.
  • Pressure cook the urad dal, chana dal and rajma. Mash them a little. Keep aside.
  • Heat butter in a pan, add mustard seeds and cumin seeds and fry until they splutter. Add ginger and chillies.
  • Fry for few minutes. Add chopped onions and tomatoes. Cook until done.
  • Add salt, red chilli powder, turmeric powder and stir well.
  • Add the mashed dals and boil for few minutes.
  • Add cream, corainder leaves and mix well. Serve the dal maharani hot with roti.
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RESTAURANT STYLE SAMBAR (TAMIL NADU SPECIAL)


Ingredients Needed

To Grind as paste


Roasted gram / Fried Gram / daliya - 2 tsp
Tomato - 1 big
Shredded coconut - 1 tbsp
Sambar powder - 2 tsp
Hing / Asafoetida - 1/4 tsp



 


For the Sambar 


Toor Dal - 3/4 cup
lauki (small piece cut into cubes) ,Brinjal /  - 3 -4 small
Drumstick  - 1
 Onions - 4
Tomatoes - 1
Green chili - 2
Coriander leaves - handful
Salt to taste
Tamarind /Puli - 1 lemon size or paste 2 tablespoon (tbsp.)
Jiggery ; grounded 2 Tea spoons or sugar 1 ½ spoon


For Tempering/Tadka


Mustard seed, Urad dal - 1/4 tsp
Cumin seed - 1/2 tsp
Round Dry Chillis - 2 – 3 
Curry leaves (kaddi patha) - 5
 - 5
Chilli powder,Turmeric,Dal chini


Method 



Preparations 



Wash and pressure cook the toor dal to a soft consistency by adding enough water.

Wash and soak the tamarind, extract the pulp, keep it aside.

Grind to paste roasted gram, 1 Tomato, coconut, sambar powder, asafoetida to a smooth paste by adding water.

Chop the vegetables and keep it aside. Slit the green chili into two pieces.

Cooking the  sambhar



pakashala indian kitchen recipe

Place a dish/wok//kadhai on stove in low flame


Add any edible oil  for Tadka (2 table spoons)

Add Tadka spices,sliced onion to the hot oil ,add curry leaves and dry chilli,reduce the flame

Add ½ t spoon red chilli powder and ¼ th T spoon turmeric and Salt (1 T spoon)

 Add all cut vegetables to the kadhai


















Pakashala -Indian kitchen recipe


Cook for some time (5-10 minutes)

Add sambhar masala paste to kadhai with vegetables.

Cook for another 5 minutes

Now add Tamarind water (1 cup ) to the Kadhai

Cook for another 5 minutes

Add mashed toor dal to the sambhar(toor dal should be fine and smooth and individual dal should not be visible add another cup of water)


Once the dal is well cooked, add 2 cups of water,.

Now  add coriander leaves and half spoon sambhar powder and cook until sambar comes to boil and remove from heat.



Serve with
 Idlis,dosa,medhu vada or with Plain rice

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KADHI PAKORA 

(MORKOZBHMBU/MAJJIGA PULUSU)


Main Ingredients



For the kadhi

4 cups curds (dahi), beaten
2 tbsp besan (Bengal gram flour)
1/4 tsp turmeric powder (haldi)
salt to taste

For the pakodis 

1 cup besan (Bengal gram flour)
2 tbsp chopped coriander (dhania)
1/4 tsp turmeric powder (haldi)
a pinch of baking soda
1 tsp cumin seeds (jeera)
2 green chillies, finely chopped
salt to taste
oil for deep-frying

For the tempering

12 mm. (1/2") stick cinnamon (dalchini)

2 cloves (laung / lavang)

2 whole dry kashmiri red chillies

1/2 tsp fennel seeds (saunf)

1/2 tsp coriander (dhania) seeds

1/2 tsp cumin seeds (jeera)

1/4 tsp fenugreek (methi) seeds

2 tsp grated ginger (adrak)

4 to 6 curry leaves (kadi patta)

1/2 tsp chilli powder

2 tbsp oil


Method


For the pakoras  



    Mix all the ingredients for the pakodis except the oil and add a little water to make a thick batter.

    Heat the oil in a kadhai and drop spoonfuls of the batter into the hot oil.

    Deep fry till the pakodis are crisp and golden brown. Drain on absorbent paper. Keep aside.

    For the kadhi

    Heat the oil in a pan and fry the ingredients for the tempering for 2 minutes. Keep aside.

    Mix the curds, gram flour, turmeric powder and salt with ½ cup of water and bring to a boil. Pour the tempering over the mixture.

    Simmer for 10 to 12 minutes.

    Final Method

    Add the pakoras to the hot kadhi and mix well. Serve hot.


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    DAL BAATI - ( lentil stew with baked wheat dumplings)




    Ingredients : 


    4 Cups flour

    1 1/2 Cup rava

    2 tbsp Cumin seeds

    5 tbsp Ghee

    2 Cups boiled toovar dal

    3 Garlic flakes

    3 Green chillies

    1 tsp Red chilli powder

    1 tsp Garam masala

    1 Tomato chopped

    4 tbsp Ghee

    2 tbsp Oil

    Method :

    Making dal bati is very simple and
    you need to follow some very simple
    steps which you have to follow to
    perfect the dish. Here are the steps
    which you need to follow to make
    dal bati.

    Use a;; pur pose flour, rava, salt and ghee and
    make dough out of them. 
    With this
    dough make small balls and roast
    these small balls till they are golden
    brown in color.

    Now add some more ghee and your
    bati is ready.

    For Dal making 


    To make the dal you first take a
    frying pan and add cumin seeds in
    hot oil.

    Now add some green chilies and
    garlic to the pan.

    Sauté for some time and then add tomatoes and
    garam masala.

    Sauté for some time till the water
    from the tomatoes is sucked out.

    To this add some boiled toovar dal
    and add water to the pan.

    Allow the dal to boil for some time
    and your dal is ready.

    Serve the bati along with the dal

    and savor the amazing taste of the
    DAL BATI.

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    MEXICAN CORN SOUP



    Main Ingredients

    corn kernels – 1 cup
    Vegetable stock – 2 cups
    Milk – 1 cup
    Mixed herbs – 1 tsp
    Salt to taste
    Black pepper 1 tsp
    Onion 1 no’s chopped
    Capsicum 1 no’s chopped
    Garlic paste 1tsp
    Butter 2tsp

    Method

    Blend corn kernels with vegetable stock to a smooth puree

    In a heavy bottom pan put butter, heat add garlic, onion cook till tender add capsicum

    Add the corn purée followed by milk and cook for 5 minutes on simmer

    Add herbs, salt and black pepper. Serve hot
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    Sindhi Maakhni dal! (Pronounced Maa-khni )


    Maakhni daal is basically yellow moong daal cooked to a thicker consistency.. garnished with dry spices and tadka of hot oil.


    Ingredients:


    Yellow moong dal
    Salt, turmeric,
    red chilli powder,
    coriander powder, 
    amchoor powder 
    some cilantro 
    garlic finely chopped 
    Edible oil for tampering/Seasoning/Tadka


    METHOD 


    Soak dal for an hour in water. 

    Cook this daal in a pan with just enough water and some turmeric
    When cooked all the way and thick.. Add salt and mash it to make it  smooth.

    Then sprinkle red chilli powder, coriander powder and amchoor on it
    In a tadka pan..heat a good  oil  Add Jeera and Gralic (original dish doent not contain this this is a slight modification to enhance the taste)

    when hot pour it all over the spices on the daal and cover with lid! Serve it just like that or garnish with cilantro and serve.

    Note : 


    Slight variation that I made  is.. After sprinkling the dry masalas..

    Spread finely chopped cilantro all over it and

    then heat oil and add jeera and finely chopped garlic to it. 

    Now pour this all over the masalas and cilantro covered daal..

    cover the pan with a lid immediately for the flavors to get infused well. 

    Serve hot with parathas or puris.

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    URAD DAL FRY 





    Main Ingredients:- urad daal

    1 cup urad dal (split black lentils)
    1/2 cup sour low fat curds (dahi), whisked
    salt to taste
    1/2 tsp turmeric powder (haldi)
    1 tsp chilli powder
    1/2 tsp garlic (lehsun) paste
    2 tbsp chopped coriander (dhania) for garnishing



    Method



    Clean, wash and soak the urad dal in water for 15 minutes. Drain and keep 
    aside.
    Combine the dal and 1½ cups of water and pressure cook for 4 whistles.
    Allow the steam to escape before opening the lid. Remove and keep aside.
    Combine the curds with 1 cup of water and whisk well. Add to the dal.
    Add the salt, turmeric powder, chilli powder and garlic paste. Mix well and 


    simmer for 10 minutes.Serve Hot

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