Tuesday, May 13, 2014

Dal Makhani

  • 1/2 cup whole black gram/urad dal
  • 2 heaped tablespoons rajma/red kidney beans
  • 1 teaspoon cumin seeds
  • 4-5 garlic cloves, finely chopped
  • 1 teaspoon ginger chopped
  • 1/2 teaspoon garam masala powder
  • 1/2 teaspoon red chilli powder
  • 1/4 cup fresh cream
  • 1 Tablespoon kasoori methi powder
  • 2 tablespoons butter
  • 1 onion chopped
  • 1 large tomato chopped
  • 1 tablespoon oil
  • salt
  • Soak the whole urad and rajma overnight or for 6-8 hours.
  • Pressure cook the urad dal and rajma in the same water with salt, red chili powder and half of the chopped ginger for 2 whistles or until the dal and rajma are cooked and soft.
  • Heat oil and butter in a thick bottomed pan. Add the cumin seeds. Once it starts to brown add the chopped onion and saute well until the onion turns golden brown.
  • Add the chopped garlic, remaining chopped ginger, little salt(as salt is already added to the dals) and tomato. Saute well until the tomatoes are mashed and oil starts to layer on the masala.
  • Add the cooked dal and rajma to this(Don't add the water remaining in the cooked dals). Crush the dals lightly with back of the ladle to give a creamy texture to the dal.
  • Add the water remaining in the cooked dal and some more if required. Mix well and allow this to simmer on a very low flame for 15 minutes.(Keep stirring in between).
  • Add fresh cream and garam masala. Mix well and allow to simmer for 5 minutes more.
  •  Crush the kasoori methi  between the palms of your hand and add it to the simmering dal. 
  • Garnish with a dollop of fresh cream on top and serve hot with chappathi, nan or parathas.

Bread Tarts

A perfect tea time snack as well as a great tiffin treat for the kids school pack. The variations in the filling is purely upto your instincts. You can add chicken, carrots, broccoli, paneer, tofu or any other stuffing as per your choice. This is something that the kids will truly love.

8 slices bread
2 tablespoons chopped capsicum
2 tablespoons chopped onion
2 tablespoons pitted and sliced black olives
2 tablespoons sweet corn
1 green chilli, deseeded and chopped fine
1 tablespoon oil
1 teaspoon lemon juice
salt to taste
butter for brushing
grated cheddar cheese or shredded mozarella
1 tablespoon tomato ketchup
  • Grease a muffin tray with butter and keep aside.
  • Remove the crusts from the bread slices. Roll each bread slice with a rolling pin to flatten them.
  • Now stuff each slice into the cavities of the muffin tray. Brush the insides of the bread slices with melted butter.
  • Bake these in a preheated oven for 7-8 minutes(200 degree C)or until crisp. Remove from oven and keep aside.
  • Now in a pan heat oil. Add the onions and capsicum and saute well on a high flame for 1-2 minutes.
  • Add the green chillies and saute well. Finally add the corn, salt and lemon juice and switch off the flame.
  • Fill this mix into each of the pre prepared bread tarts.
  • Top each tart with grated cheese, sliced olives and drizzle the tomato ketchup on top.
  • Heat this in the oven for 2 to3 minutes, just so that the cheese melts.
Bread tarts are ready!!

Chicken Thoran

 500 grams chicken breast chopped into small pieces
1 cup shallots sliced into half
1- 1 1/2 cup grated coconut
2 sprigs curry leaves
1 tablespoon garlic paste
1 tablespoon ginger paste
2 tablespoon kashmiri chili powder
1/2 teaspoon turmeric powder
1 teaspoon cuminseeds
1 teaspoon mustard seeds
1 tablespoon urad dal
2-3 dried red chili
Coconut oil as required
Salt to taste

  • Crush the coconut with cumin seeds in a grinder and keep aside.
  • In a pan, mix chicken with ginger garlic paste,shallots,chili powder,turmeric powder and salt.
  • Add 1/4 cup water to the above mix,cover and cook on medium flame for approximately 15 minutes.
  • Once the dish turns to a semi gravy consistancy add grated coconut and curry leaves.
  • Cover and cook for 10 more minutes and turn off the flame.
  • In a seperate pan,pour some coconut oil.
  • Splutter mustard seeds,urad dal,dried red chilies.
  • Saute for a minute and add  chiken.
  • Stir on medium flame until the dish dries completely.
  • Serve hot with Rice/Chapati.

Tuesday, May 06, 2014

Green Peas Pulao

1 1/2 cup basmati rice
1 onion, chopped
6 garlic cloves. chopped
1 1/2 cup boiled green peas or frozen green peas
1/2 cup chopped coriander leaves
1/4 cup chopped mint/pudhina leaves
3 green chilies, finely chopped
1 tablespoon oil
salt to taste


  • Wash and soak the rice in water for half an hour. Drain and keep aside.
  • Heat oil in a non-stick pan. Add the chopped onion and garlic and saute for 1 to 2 minutes.
  • Add the drained rice and stir fry the rice until light pink in colour.
  • Add 3 cups of hot water(the water should be hot else the rice will be sticky), salt and mix well.
  • Let this boil until most of the water is absorbed.
  • Now lower the flame to the minimum and cover and cook until the rice is almost cooked.
  • At this stage add the peas, coriander leaves, mint leaves and green chillies. Mix gently.
  • Cook for some more time until the rice is fully done.
  •  Serve hot with a spicy side dish and a raita.

Monday, May 05, 2014

Cauliflower cutlets

500 grams cauliflower grated
250 grams potato boiled and mashed
1 teaspoon amchur/dried mango powder
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1 teaspoon fennel seeds
1 medium onion chopped
3 tablespoon breadcrumbs
2 green chilies chopped
2-3 tablespoon all purpose flour
Salt to taste
Oil for frying

  • Heat 1 tablespoon oil in a pan.
  • Add mustard seeds,cumin seeds,fennel seeds,green chilies and chopped onions.
  • Saute for 3-4 minutes and add amchur powder followed by the chopped cauliflower.
  • Stir on medium flame for 3-4 minutes and turn off the flame.
  • Add mashed potatoes, all purpose flour,breadcrumbs,salt and mix well(If the mixture is very sticky you can add in some more breadcrumbs).
  • Make cutlets into desired shapes and deep fry them in oil until golden brown.
  • Serve hot with chutney of your choice.