MAKHANI GRAVY

MAKHNI GRAVY

Preparation time10 minutes Cooking time 15 minutes
Makes 2 cups
1 cup chopped onions
1” piece ginger
6-7 cloves garlic
2 Tbsp broken cashewnuts
1 tsp chilli powder
2 cups fresh tomato puree
1 tsp jeera powder/cummin seed powder
1/2 tsp garam masala powder
1 tsp kasuri methi ( dried fenugreek leaves )
1 Tbsp honey
1/4 cup milk
1/4 cup cream
1 Tbsp oil
1 Tbsp butter
salt to taste
METHOD
1.Blend the onions , ginger, garlic and cashewnuts to a smooth paste.
2.Heat the oil in a pan add the ground paste and cook till light brown in colour.
3. Add the chilli powder and tomato puree and cook for a few minutes.
4. Add the jeera powder , garam masala and 1/2 cup of water and cook for some time till oil separates from the masala.
5. In a another pan melt butter add the kasuri methi and remove from the flame.
6. Add this to the tomato gravy along with honey, milk and cream and salt and allow it to come to boil.
7.Cool and freeze in an air tight container or in zip lock bags.

CHOLE KI DAL

Ingredients
Bengal gram split (chana dal) ½ cup
Black gram split with skin (chilkewali urad dal) ½ cup
Ginger 1 inch piece
Green chillies 3
Onion 1 medium sized
Tomatoes 2 medium sized
Fresh coriander leaves a few sprigs
Salt to taste
Turmeric powder ¼ tsp
Desi ghee 2-3 tbsps
Butter 1 tbsp
Cumin seeds 1 tsp
Red chilli powder ½ tsp
Method
1. Mix the two dals, wash and soak in four cups of water for an hour. Drain.
2. Peel, wash and chop ginger finely. Remove stems, wash and chop green chillies. Peel, wash and chop onion finely. Wash and chop tomatoes. Clean, wash and chop coriander leaves.
3. Place soaked dals in a pan with four cups of water, salt to taste, turmeric powder, half of the ginger and green chillies. Cover and cook on low heat till the dals are tender. Stir well with a ladle to make a homogeneous mixture of the dals without mashing them.
4. Heat desi ghee and butter in a pan. Add cumin seeds, remaining green chillies and ginger. Stir and add onion and sauté till onion turns light brown.
5. Add tomatoes and sauté till the tomatoes soften. Add red chilli powder and sauté for half a minute.
6. Add the tempering to the dal and mix. Simmer for a few minutes and serve hot garnished with chopped coriander leaves.
THIS RECIPE IS FROM SANJEEV KAPOOR

HOTEL STYLE DAAL

Ingredients
Black gram split with skin (chilkewali urad dal) 1/2 cup
Bengal gram split (chana dal) 1/4 cup
Red kidney beans (rajma) 1/4 cup
Oil 4 tbspn
Garlic (finely chopped) 8-10 cloves
Onions (finely chopped) 2 medium sized
Green chillies (finely chopped) 2-3
Red chilli powder1 tbspns
Cumin powder 1/2 tbsp
Tomatoes (finely chopped) 3 medium sized
Butter 3 tbspns
Salt to taste
Fresh coriander leaves (finely chopped) medium bunch
Kasoori methi 1 tbsp
Method of preparation
1. Soak urad dal, chana dal and rajma in three cups of water for at least six hours.
2.Drain soaked dals, add six cups of water and pressure-cook for half an hour or until the dals are completely cooked.
3.Mix them properly with a round ladle.Meanwhile, heat oil in a pan, add garlic, stir-fry briefly till golden brown.
4.Add onions, green chillies and sauté for four to five minutes or until the onions are golden brown in colour.
5.Add red chilli powder, cumin powder and stir-fry briefly. Add tomatoes and cook on high heat for three to four minutes, stirring continuously.
6.Stir in the cooked dals and butter and mix well.Add salt, coriander leaves and cook dal for ten minutes on low heat, stirring occasionally.
7.Crush kasuri methi between the palms, sprinkle on the dal and serve hot.

DAAL TADKA

DAAL TADKA
full green gram 250 gms
green chillies 4 or to taste
ginger garlic paste 1 tablespoon
medium onions 3 to 4 finely chopped
tomato 3 to 4 finely chopped
salt to taste...
thadka:
mustard seeds 1tsp
jeera [cummin seeds]1tsp
kalajeera[kalaonji] 1tsp
methi....1tsp
saunf fennel seeds]1tsp.
1.soak the green gram over night..boil for 1whistle with turmeric a pinch of asafoetida one tsp of ginger garlic paste.....
2.now in a kadai add one large spoon of ghee..with a little oil.
3.now add mustard once splutters the rest of the thadka and green chillies saute for a minute,add the onions,and then the tomato with salt and let it simmer for sometime
4.Now lastly add two tablespoon of kasurimethi[dry methi leaves] or a bunch of well sliced and washed fresh methi leaves and saute to gether
5.Now add the boiled moong dal and mix well add enough water for dal consistancy u can be a little generous here as it has a tendency to clog like a pudding so if u r packing lunch u need to have the dal a little more liquid than while serving add the remaining salt .
garnish with some coriander leaves.
This can be served with jeera rice.