Masoor ki Dal

 

 

Ingredients

- 1 cup Masoor dal
- 3 cup water
- 1 ts red chilli powder
- 1 ts salt
- 1/4 ts turmic (Huldi)
- 2 green chilli chopped
- 2 tsb fresh coriander shopped
- 1 ts level garam masala
For Bikhar (Turka)
- 1/4 cup oil or ghee
- 2 cloves finely chopped garlic
- 1/2 ts Zeera


Method

1.Wash dal in a few changes of water, until the water runs clear. then laeve it to soak in cold water for about 25 minutes.
2. Drain the dal and put it in the cooking pot with water salt, red chilli powder and cook for 20 to 30 minutes or until dal is very tender. When dal is cooked it should look like creamy soup (you may have to add  more water if the lentil is not creamy ) and cook for furtur 10 to 20 minutes.
3. To make the bikhar, heat oil in a frying pan add the garlic and fry until light brown , at this point add zeera and fry for few seconds and pour over the lentil and stir and cook for few minutes.
4. Pour in a serving dish and garnish with coriander and green chilli.Sprinkle garam masala over it. 5. Serve with plain boiled rice or chapati.   

MOONG DAAL RECIPE

 

Ingredients:

1 cup Green Moong Dal ( Whole Green Gram)
1/4 tsp Cumin seeds
1/4 tsp Turmeric powder
Pinch of Asafoetida
1 long chopped Green Chillies
1 tbsp ghee
Few Coriander leaves

Preparation:

• Wash the dal 2 - 3 times in water. Then soak it for 1/2 hour in 3 cups of water.
• Drain the water and pressure cook the dal in 3 cups of water, turmeric and salt for 6 -7 whistles. Once the steam escapes check the consistency. If the dal is still uncooked then add some more water and pressure cook for 1 -2 whistles. If the dal is all dried and then add warm water according to the desired flow.
• For the tadka ,heat ghee in a pan and add hing and cumin seeds.
• Once the seeds begin to sputter add the chopped green chillies and fry for a minute.
• Add the mashed green moong dal to it and let it boil. Keep till 2-3 boils.
• Garnish moong daal with coriander leaves and serve hot.

Beef Tikka Recipe

 

Ingredients

1 kg. cubes of beef
2 tbs. unripe papaya(ground)
½ tsp. ginger (Adrak) paste
½ tsp. garlic (Lehsan) paste
2 tbs. yogurt
1 tsp. chili (Lal Mirch) powder OR 1 tbs. chopped green chilies.

Instructions

Mix together all the spices, yogurt and papaya and coat the beef cubes with it.
Leave to marinate for 5-6 hours preferably overnight.
Barbeque over charcoal.
Serve with mint chutney, yogurt and onion rings and naan

Serving: 2 to 3 persons

Fruit Chaat Recipes

 

Ingredients

For the chaat
1 cup papaya cubes
3/4 cup pineapple cubes
1 cup apple cubes
1/2 cup banana cubes
4 to 5 amlas (indian gooseberries), chopped into 2 halves (optional)
1/4 cup black grapes and grapes
1 cup cucumber peeled and cubed
10 to 12 cherry tomatoes, cut into 2 halves
1/2 cup potato, boiled and cubed
1/2 cup tapioca (kachalu), boiled and diced (optional)
2 green chillies, finely chopped
1 tbsp chopped coriander (dhania)

For the seasoning
1 tbsp green chutney
1 tbsp Khajur Imli ki Chutney
1/4 tsp black salt (sanchal)
1/2 tsp roasted cumin seeds (jeera) powder
1 tsp Chaat Masala
1/4 tsp chilli powder
1/2 tbsp lemon juice
a few mint leaves (phudina)
salt to taste

Method

    Combine all the chaat ingredients in a bowl and toss well with the seasoning.
    Serve immediately.

Allo Pakora

 

INDREDIENTS

• 4 large potatoes
• 2 cups corn oil (for frying)
For the Batter
• 1 cup besan (chickpea flour)
• 1/2 cup water
• 1 teaspoon red chili powder
• 2 teaspoons cumin powder
• 4 cloves of crushed garlic
• 3 inch
• es of crushed ginger
• salt
• 2 tablespoons chopped coriander (optional)

Directions:

• Add water to the Besan.
• Besan has a tendency to be very clumpy, so you should add just a few tablespoons at a time to keep the batter smooth.
• Add the Chili powder, cumin powder, garlic, ginger, salt and chopped coriander and stir the batter.
• The potatoes should be sliced very thinly.
• No thicker than 1/4 of an inch.
• At this point test one slice of potato in the batter.
• There should just be a thin coat of batter.
• Heat the oil in a pan.
• Use a larger frying pan so that you have more surface area.
• The oil doesn’t need to be too deep since the potato slices are very thin.
• Dip the potato slices in the batter and fry them till they are golden brown.
• Remove them from the oil with a slotted spoon and set them on a paper towel for a minute to soak up the excess oil.