Dal Makhani (Kali Dal)

Ingredients

1/2 cup sabut urad dal
1/4 cup rajma
2 onions finely chopped
1 tomato chopped
5 cloves garlic crushes
1 inch ginger grated
2 green chillies chopped
1 teaspoon cumin
4 teaspoons of oil
1/4 cup heavy cream
salt to taste
1 teaspoon paprika powder
1 teaspoon garam masala powder
2 teaspoons dhania jeera powder


Method

Soak the urad dal and rajma overnight. In a pressure cooker, cook the dal and rajma with water and 1 teaspoon of oil upto 3 whistles

In a kadhai, add the remaining oil. When it is hot add the cumin seeds followed by garlic, green chillies and then onions. Be careful not to burn the garlic else it will become bitter. When the onion is golden brown, add the tomatoes and the ginger. Mix well and then add the dhania jeera powder, paprika powder, garam masala powder and mix well. Now add the cooked dal to this mixture. If the dal mixture looks dry add a little warm water to it to get the desired consistency. Bring to a boil and add salt to taste. Then add the cream and garnish with coriander leaves.

Dal is ready to be served with jeera rice, paratha or naan

Cucumber Raita

Ingredients

2 seedless cucumbers

1 cup of plain yogurt

1 teaspoon sugar

salt to taste

4 teaspoons oil

1/2 teaspoon mustard seeds

1/2 teaspoon cumin seeds

a pinch of asafoetida

5 to 6 curry leaves

2 green chillies - chopped

Method

Peel and grate the cucumber and let it stay till it oozes all the water. Discard the water and use the left cucumber.

In a bowl, whip the yogurt and add the sugar and salt to it. Then add the cucumber and mix it well.

For the tampering - in a kadhai, add the oil. When it is smoking, add the mustard seeds. When they splutter, add the cumin and the asafoetida. Then add the curry leaves and the chillies. Add this tampering to the cucumber mixture.

Cucumber Raita is ready.

Yello Moong Dal

Ingredients

1/2 cup moong dal

2 green chillies

5 to 6 curry leaves

1 teaspoon mustard seeds

1 teaspoon jeera

1 teaspoon seasme seeds

salt to taste

a pinch of asafoetida

a pinch of sugar
1 tomato - chopped

1 onion - chopped

1/2 inch ginger - chpooed finely

1/2 teaspoon turmeric

2 teaspoons ghee (clarified butter)

Method

Wash the moong dal and soak it in water for half an hour. In a pressure cooker - mix the dal with 2 cups of water, the chopped onions and tomatoes and ginger. Add 2 drops of oil and turmeric and pressure cook untill 3 whistles. Once dal is cooked. Mash it with a masher and keep aside.

In a karahi add the ghee, when it melts add teh mustard seeds. When they splutter add the jeera and the seasme seeds and the asafoetida. Then add the curry leaves and the chopped chillies. Add the mashed dal, along with salt and sugar. Bring it to a boil and let it simmer till it thicked to desired consistency. Garnish with chopped cilantro.

Serve with rice or rotis.

Methi Chicken

Ingredients

1 pound chicken

1/2 cup of fresh plain curd

1 buch of methi OR 1/4 cup of kasuri methi -washed and chopped

2 teaspoons of ginger garlic paste

2 onions - finely chopped

1 tomato - finely chopped

1 teaspoon of dhania jeera powder

1/2 teaspoon of garam masala

1 teaspoon chilli powder

salt to taste

2 tablespoons of oil

Method

Cut the chicken in desired size pieces. Whip the curd with ginger garlic paste, some salt and add the chicken pieces to it. Let it sit covered for 1 hour.

In a karahi add the oil. When it heats up add the chopped onions to it. Fry the onions till they become golden brown. Add the chopped tomatoes and the methi and stir fry the mixture for 5 to 10 minutes. Add the dhania jeera powder, the garam masala and the chilli powder and mix well. Add the marinated chicken to the mixture and stir well. Cover it and let it cook on medium flame. Check the chicken for doneness. Once cooked, remove it from flame and add chopped coriander to it.

Serve it with Rotis or Naan

Rice Kheer

Ingredients

1/2 Gallon Whole Milk
1/2 Cup half-cooked Basmati Rice

1 tin evaporated milk1 1/2 Cup Sugar
A pinch of Kesar
A pinch of Cardamom powder
Raisins
Slivered Almonds

Method

Wash the basmati rice in water and let it soak for 1 hour. Cook untill it is half cooked. Drain water and keep aside.

In a nonstick saucepan add the milk and the evaporated milk with the kesar and let it simmer on a low flame. Bring it to a boil. Add the rice to it. Put the flame on medium. Keep stirring the milk and rice mixture to prevent it from burning. Let it boil and let the rice cook. When the rice cooks completely, add the slivered almonds, raisins and the cardamom powder. Then add the sugar and let it simmer on low flame for anotheer 5 to 10 minutes. If you wish the rice to be overcooked - just let it stay on the flame for another 15 to 20 minutes (I did it)

Kheer is ready to be served hot, warm or cold - as you like it :)