An interesting food blog with some creative recipes and fusion of indo western food , you will find very interesting Indian curries as well as breads with a little difference. You will definitely love to try my 20 years of food experience ,As a mother of two grown ups I always appreciate healthy food with a tasty twist to serve at dinning table .
Search This Blog
Traveling from last so many days as I have lost my aunt, she was a legendary person and an excellent cook. Although I hardly stayed with her but So many of my relatives always say that my cooking is inspired by her. May be true since childhood I saw her and my mom cooking together in all important family gatherings and occasions I have learned so many traditional dishes from her.
Coming back to the point one more addition to traditional kitchen i.e Dal Makhani
Creamy mix lintels in spicy tadka, often we get this dal in highway Dhabas ( Dhabas are street restros in India where you get freshly made food in reasonable rates ) and believe me I never say no to this delicious dal .
As the title suggest, Dal Makhani is the quintessential celebratory lentil for Northern India. Its silky consistency, tangy flavors, and concentrated richness is unequaled in any Indian bean or lentil dish.
Daal Makhani, Maa ki Daal, and Dal Maharani are few of the names for this quintessential lentil in Northern India. Traditionally Dal Makhani is cooked overnight in a pot over charcoal to ensure its creamy consistency. With years of practice I have managed to create a version of Dal Makhani which simulates the creamy texture most commonly associated with Dal Makhani.
Mixture of five main lintels this dal is very healthy and delicious and easily make space in your exotic dinner menu.
1 Cup Urad (Black Whole) Dal
½ Cup Red Kidney Beans
1/2 cup chana dal ( split bengal gram)
1 Onion, finely chopped
2 Garlic Cloves, finely chopped
1 Cinnamon Stick
2 Black Cardamom
1/2 tsp asafetida (heeng)
Salt to Taste
2 Tbs Tomato Paste or 1 Tomato Pureed
4-6 dry red chili
1 cups of milk
Tempering: Clarified Butter, 2 garlic chopped, 1 tsp red chili powder
Garnish: unsalted butter
1.Soak the beans and lentils overnight in plenty of water. Drain next day.
2.Add beans, lentils, onion, cinnamon, black cardamom to a pressure cooker with 6 cups of water. Once the whistle blows, cook on low heat for another 10 minutes.
3.Once the pressure released, open the pressure cooker and mash the dal into a creamy texture.
In a haandi (heavy-set bowl), warm 2 tbsp of clarified butter. Add dry red chili, tomato, and garlic. Saute for a few minutes.
4.Add mashed dal and 1/2 cup of milk to the tomato mixture. Bring to boil and simmer for 30 minutes, stirring occasionally.
5.Repeat the process of adding milk and cooking for 30 minutes on low heat, for about 2 hours.
Add 2 tbsp of fresh cream and roasted kasoori methi in it.
Check for salt.
To serve: Warm 2 tbs of clarified butter, add asafetida & saute garlic till lightly colored, add red chili powder and quickly stir the tempering or baghar into the dal. Add a generous dollop of unsalted butter and serve hot.
Note: There are no shortcuts to this recipe. To achieve the right consistency, this dal has to be cooked over a slow flame for a long period of time.
Indian sweets are incomplete without Bengoli sweets . Sweets occupy an important place in the diet of Bengalis and at their social ceremonies. It is an ancient custom among both Hindu and Muslim Bengalis to distribute sweet during festivals. The sweets of Bengal are generally made of sweetened cottage cheese (chena), unlike the use of khoa (reduced solidified milk) in Northern India. Some important sweets of Bengal are ... Shôndesh, roshogulla, chena ladoo, chum chum etc. etc. Bangoli sweet preparations are not very difficult but little tricky just follow steps properly and you will get wonderful results. Chena murki is one of them ,Chena murki is a Bengali sweet, which has coatings of sugar on it. Preparation of chena murki is very easy and less time taking. The ingredients that are the requirements of chena murki recipe are very basic and are mostly available at homes. The sweet is in the shape of cubes. Chena murki recipe is very simple and this sweet can be prepared easily by foll…
Turnips are called Shalgam in Punjabi/Hindi, Gonglu in Punjabi and Gogji in Kashmiri. They are mild in taste and absorb spices well. We love it in various forms.Shalgam is a winter vegetable and is a popular recipe from Punjabi cuisine. Shalgam (Turnip) belongs to the radish family. Shalgam ki sabzi is very good for health as it is very low in calories and fat, and a good source of fiber and several vitamins like Vitamin C, Vitamin B, VitaminB3, Vitamin B6. Gur is Hindi/Punjabi for jaggery. This creamy version from Punjab is one of our favourites. This recipe is from my mother in law's cook book , my mom In law was an excellent cook and being a panjabi, her excellency was panjabi cuisine. She was excellent at cooking all panjabi dishes like sarson ka saag, makkai ki roti, gur ke chawal or any vegetable like turnip or kormas, . I have learnt almost all panjabi dishes from her and I really wanted to thank her for that , today whatever I make related to punjab reminds me of her . Lov…