Dal Makhani
Dal Makhani
Dal Makhani
(This Indian recipe is a lentil delicacy tossed with onions, tomatoes, ginger, garlic, cream and spices. Enjoy cooking
Indian !)
Ingredients:
Black grams 1 cup
Bengal grams 1/2 cup
Kidney beans 1/4 cup
Ginger 1 inch
Green chilli 2-3
Butter 4 tbsp.
Cream 2 tbsp.
Finely chopped tomatoes 3
Finely chopped onions 2
Garlic 7-8 pieces
Cumin seeds 1 tsp.
Asafoetida 1 pinch
Red chilli powder 2 tsp.
Salt to taste
Method:
1. Thoroughly wash black grams, bengal grams and kidney beans. Then soak it in water
(2 glasses) for about 7-8 hours .
2. Add ginger and garlic to the above. Pressure cook for about 10 minutes (3-4 whistles).
Then reduce the heat to 'medium' and cook for about 15 minutes. Remove ginger-
garlic from the cooked grams and make a paste.
3. Heat 2 tbsp. of butter in a pan.
4. Fry asafoetida and cumin seeds in it. Add thinly sliced green chilli. Heat till it gets slight
brown in color.
5. Add ginger-garlic paste and finely chopped onions. Fry until golden brown.
6. Add chilli powder, finely chopped tomatoes and salt. Cook until the mixture thickens
into pulpy sauce (about 3 mins).
7. Then add cooked grams and kidney beans to the mixture. Heat for 4-5 minutes. You
can add a little water if you find it too thick.
8. Add the remaining butter and cook for 2 minutes.
Hara Pulao
(This Indian recipe involves rice flavored with coriander leaves and spices. Enjoy cooking Indian !)
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Ingredients:
Basmati rice 1 cup
Cauliflower (cut into small pieces) 250 grams
Green peas 150 grams
Thinly sliced potatoes 200 grams
Cinnamon 2 sticks
Cloves 4-5
Black pepper 7-8
Bay leaves 2-3
Green cardamom 2
Thinly sliced onions 2
Thinly sliced green chilli 2
Vegetable oil 4 tbsp.
Paste of {
1 bunch (about 100 grams)
green Coriander leaves, green chillies,
4
ginger}
an inch
Salt to taste
Garam Masala Powder
Palak Paneer
(This Indian recipe is a popular dish made from spinach and
cottage cheese. Enjoy cooking Indian !)
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Ingredients:
Spinach 1/2 kg
Paneer 100 grams
Onion 1
Butter 3 tbsp.
Bay leaves 2-3
Cumin
1 tsp.
seeds
Salt to taste
Black pepper powder 1/4 tsp.
Ginger-garlic paste 3/4 tsp.
Green chilli paste 1/2 tsp.
Garam
Masala 1 tsp.
Powder
Vegetable oil as required
Method:
1. Mix ginger-garlic paste, green chilli paste and
some water with spinach. Pressure cook it for
about 7-8 minutes (just before the first
whistle).
2. Cut paneer into small cubes. Keep 3 cubes
separately for decoration.
3. Heat oil in a pan. Fry the paneer pieces on
'medium' heat till they turn slightly brown. Set
the paneer pieces aside.
4. Heat 2 tbsp. of butter. Fry bay leaves and
cumin seeds. Add chopped onion. Fry until
the onions become pink.
5. Add salt, black pepper powder, garam
masala. Stir well.
6. Add paneer and cooked spinach (grinded).
Mix well.
7. Put palak paneer in a baking tray .
8. Add rest of the butter. Bake for 1/2 hour at
180 deg C.
Shahi Paneer
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Shahi Paneer is considered to
be a mainstay dish especially
in the Northern parts of India.
Shahi which means 'Royal'
and Paneer when translated is
' Cottage Cheese' gives Shahi
Paneer a royal feel to it.
However, Shahi Paneer is a
famous dish liked by many
and is available in almost all
the hotels, restaurants and
roadside eateries. 'Shahi
Paneer' is undoubtedly one of
the most popular dishes
originating from India.
Presented below is the
cooking method to prepare the
famous Indian dish of Shahi
Paneer along with the
ingredients required.
Ingredients (Serves: 6)
• 25
0
Green spicy pulao is ready to serve. Decorate with chopped green coriander leaves.
• Samosa
• Kofta, Bonda
• Aaloo Tikki recipe
• Kachori, Baked kachori
• Pani Puri and Papri Chat
• Nutri Chat
• Sooji (Semolina, Cream of Wheat)
Idlies
• Bhel Puri
• Haystacks recipe
• Corn Snacks : Vada
• Pitta Pocket
• Suji Masala Stuffed Idlies
• Sooji Dhokla
• Khaman Dhokla Recipe
• Vegie Balls
• Vegetable Cutlets Kababs
• Crispy Fara Balls
• Krispie rice snack
• Fruit Toast
• Seeds & fruit snack
• Pancake Recipe
• Fidabread Recipe
• Veggie Tortilla Burrito
• Palak Dosa (Dosai)
• 2 cup Besan
•
Type 1:
Take gram flour in a bowl and add water. Add salt and
red chili powder to taste and mix well to get a thick
consistency solution. Make small balls (size about
1.5") of the masala.
TIP
Type 2:
Type 3:
• Bread, 2 slices
• Black chana, soaked overnight, 1/2 kg
• Whole Masoor dal, 200 g, soaked overnight 1 medium sized onion( Finely
chopped)
• Ginger paste, 2 tsp
• Garlic paste, 2 tsp
• Small peice of grounded cinnamom or powder
• Green chillis, finely chopped, 2 medium size
• Coriander seeds, 2 tsp
• Green fresh corriander( Finely chopped) Pinch of Garam Masala
• Salt to taste
Preparation:
1. Boil the chana and dal together. Strain the water out and then coarsly grind it.
In this paste add all the other ingredients and make a dough of it.
2. Make small balls and deep fry them as and when required. Alternatively it can
also be toasted on the toaster with a little oil for greasing. Also the tikka can
be made out of the same dough. For this add little corn flour in the dough.
• Water
Preparation
Kachori
You can deep fry kachori in oil. For this heat oil in a
deep frying pan on medium heat. When oil starts
smoking, add 3-4 kachories Deep fry the kachories
and fry on medium heat until golden brown.
TIP
When you put the kachori in oil for frying, keep the
folded side downwards. The kachori will never burst
during frying and no stuffing will come out and mix in
the oil.
Note:
1. Take a lime sized ball of dough. Roll out in a circle of about 6" diameter on a
rolling board using a rolling pin.
2. Cut the round into half. Each half will make one samosa.
3. Add a big tablespoonful of the stuffing on one piece. Fold into a triangle,
holding the stuffing in carefully. Press the edges together to seal.
4. Form all the samosas in the similar way.
5. Heat oil for frying. Keep the heat medium.
6. Add the samosas into the hot oil and fry on both sides till they are golden
brown.
7. Remove and drain well.