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Dal Makhani Recipe

200 g - black urad dal 50 g - rajma 4 - medium sized tomatoes (made into a puree) 3 - medium sized onions (finely chopped) 11/2 tbsp - crushed ginger 3 - green chillies (finely chopped) tsp - turmeric powder 2 sticks - cinnamon 1 - black cardamom (peeled) 5 - green cardamoms (peeled) 2 tsp - red chilli powder 1 tsp - cumin seed powder 2 tbsp - fresh cream/ malai finely chopped coriander leaves (to garnish) sufficient water to boil the dal 1 tsp - garlic paste 2 - bay leaves 5 tbsp - ghee 4 - cloves

Method

1. Wash, soak the dal and rajma in sufficient water for 8 hours. 2. Pressure cook the dal and rajma in sufficient water along with salt, turmeric powder, cloves, bay leaves, cardamoms, cinnamon, 1 tbsp ginger and 1 tbsp ghee. 3. Pressure cook first on a high flame. 4. Simmer for 30 minutes or cook till the dal is done. 5. Lightly heat the remaining ghee in a kadai. 6. Add onions and green chillies.

7. Saute on a low flame till the onions turn pink. 8. Add the tomato puree, 1/2 tbsp crushed ginger, garlic paste and little salt. Saute for few minutes. 9. Add red chilli powder and cumin seed powder. 10. Saute on a low flame till oil separates. 11. Add the onion tomato mixture to the dal. Mix well. 12. Cook on a low flame for 15 to 20 minutes till the masalas and the dal are well blended. 13. Garnish with fresh cream or malai and coriander leaves. 14. Serve hot with hot phulkas, steamed rice and onion rings.

Read more: http://www.awesomecuisine.com/recipes/226/1/Dal-Makhani/Page1.html#ixzz178sdg04k

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Paneer Roll Recipe


By Sunita Srinivasan | Snacks | Rating:

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Ingredients :

Paneer - from 1 litre milk Onions - 2 capsicums - 2 Salt - as required Bread Slices - 6 Garam Masala Powder - 1/4 tsp Minced green chillies - 1 tsp Red chilli powder - 1/2 tsp Maida - 2 tsp Corn flour - 2 tsp Fine rawa - 1 tbsp Dhania Powder - 1 tsp Chopped mint and coriander leaves - 2 tbsp Oil - To deep fry.

Note : To make paneer - Boil milk. Reduce flame. Squeeze lime juice or add 1 cup of curds. Stir till milk curdles, strain through muslin cloth and hang for one hour. Use this paneer (cottage chesse) as in the receipe given.

Method :

1. Chop onions and capsicums into fine pieces. 2. Fry both in litte oil till raw smell goes. 3. Crumble paneer well without any lumps. 4. Add maida, corn flour, and kneed like a dough. 5. Mix fried vgetables, chopped chillies, salt red chilli powder, garam masala, shania powder, and coriander leaves. 6. Dip bread slices one by one in water quickly, squeeze out extra moisture and add to the dough.

7. Mix well, make balls and tehn shape it like fingers and roll on rawa. 8. Chill for 1/2 an hour. 9. Deep fry in hot oil till crisp. Serve hot with tomato ketchup.

Read more: http://www.awesomecuisine.com/recipes/366/1/Paneer-Roll/Page1.html#ixzz178zZujK4