DAL MAKHANI

DAL MAKHANI

Ingredients:

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:

 

1. Soak rajma, urad daal and chana dal overnight.
2. Pressure cook the urad dal, chana dal and rajma. Mash them a little. Keep aside.
3. Heat butter in a pan, add mustard seeds and cumin seeds and fry until they splutter. Add ginger and chillies.
4. Fry for few minutes. Add chopped onions and tomatoes. Cook until done.
5. Add salt, red chilli powder, turmeric powder and stir well.
6. Add the mashed dals and boil for few minutes.
7. Add cream, corainder leaves and mix well. Serve the dal maharani hot with roti.

LOBIA RECIPE (Black Eye Beans Curry)

LOBIA RECIPE (Black Eye Beans Curry)

Ingredients: 
2 cups Lobia (Black Eye Beans) 
1 1/2 tsp 
Salt To Taste 
1 1/2 tsp ground coriander 
3/4 tsp ground cumin 
1/2 tsp ground turmeric 
2 tbsp oil 
1 small onion, chopped 
2 large cloves garlic, chopped 
1 (3/4-inch piece) ginger root, peeled and chopped 
1/2 tsp Scant cumin seeds 
1 medium tomato, chopped


Preparation:

1. In pot soak beans overnight in water to cover generously. Next day, drain beans, cover with fresh water and bring to boil.
2. Add salt, coriander, cumin and turmeric. Simmer until beans are just tender, about 30 to 45 minutes.
3. Heat oil in deep saucepan. Add onion, garlic, ginger and cumin.
4. Fry 10 minutes and add tomato. Cook another 5 minutes and add lobia (black eyed beans) and cooking liquid. Continue to simmer, uncovered, until lobhia are soft but not completely dissolved.
5. Mixture should be soupy.

ALOO AMRITSARI

ALOO AMRITSARI


 
Ingredients:
250gms Aloo (potato)
2 Onions, sliced
2 tsp Ginger-garlic paste
1/2 tsp Ajwain
Salt To taste
1/2 cup Besan
1 tsp Corainder Powder
1 tsp Red chilli powder
1/2 tsp Garam masala
1/2 tsp Annardana Powder
Oil For frying
Handful Corainder leaves

Preparation:

1. Cut aloo into long pieces.
2. Make a thin batter of besan, salt, ginger-garlic paste, ajwain seeds adding little water. Add 1 tsp of oil and mix well.
3. Marinate alu pieces for 15 minutes.
4. Heat oil and deep fry the aloo. Keep aside.
5. Heat 2 tsp of oil, add onions and saute till brown. Add salt, turmeric powder, red chilli powder, annardana powder, garam masala and mix well.
6. Add the aloo (potato) and toss well. Simmer the flame and cook for another 5- 6 minutes.
7. Garnish with corainder leaves and serve punjabi aloo amritsari hot with paratha.