Dhaabe di dal

Dhaabe di dal
Dhaabe di dal
  • PREP TIME 20 MINS
  • COOKING TIME 30 MINS
  • SERVES 4
  • 1/4 cup bengal gram divide ((chana dal))
  • 1/4 cup red kidney beans ((rajma))
  • 1/2 cup black gram divide ((urad dal))
  • 2-3 Green Chillies
  • 1/4 cup coriander leaves
  • 8 - 10 garlic flakes
  • 4 tsp oil
  • 3 medium sized tomatoes
  • 1/2 tsp cumin powder
  • 1 tsp Red chilli powder
  • 2 tsp medium size onions
  • 1 kasoori methi
  • 3 tsp Butter milk
  • salt (Taste)

In a pot add all three dals (1/4 cup chana dal, ¼ cup rajma, ½ cup urad dal) cook altogether till the dals get cooked and soften."

Let’s melt 3 teaspoon butter in a pan, add sliced garlic, green chilies and sliced onions, mix it till light brown colour. Now add a teaspoon of red chilly powder, roasted jeera powder, 3 chopped tomatoes, toss it well and add some more butter and salt in to this. Cover it for some time."

Then add the boiled dhal mixture in to the tadka. Simmer it. Mix it well and keep for 5 minutes. Finally add some kasoori methi, chopped coriander leaves and a pinch of jeera powder. It’s time to plate the “Dhaabe di dal”, garnish with Methi Sprouts and enjoy with Jeera Rice or Roti."

 
  • Soak the Dals overnight for fast cooking (or soak it for about 4-5 hours)
  • To make it even easier, you could also soak it in boiling water for an hour before cooking.
  • For the health conscious you can use vegetable oil instead of butter.
  • Use Pressure cooker instead of using a pot to boil the dhal and can save energy.

Chicken Kofta Walnuts

Chicken Kofta with Walnuts
Chicken Kofta with Walnuts
  • PREP TIME 30 MINS
  • COOKING TIME 30 MINS
  • SERVES 6
  • 4 cup chicken stock
  • 500 gms boneless chicken mince
  • ½ cup walnut paste
  • 2 Green Chillies
  • 1 tsp Ginger paste
  • 3 elaichi
  • 1 tsp garlic paste
  • 1 tsp red chilly paste
  • 1 tsp Jeera
  • 2 tsp fresh cream
  • salt (To taste)
  • pinch Garam masala
  • coriander leaves

Take 500gm boneless minced chicken into a medium bowl. Add some jeera powder, garam masala, red chilli powder and salt. Blend everything thoroughly and make small balls of chicken Koftas (any shape and size)"

In a pan add 4 cups of chicken stock, 3 green cardamoms to give a flavor to the stock, get it to boil. And put chicken koftas directly in the chicken stock. Simmer the heat and let the koftas cook for some time."

Heat the oil for gravy in a pan; add boiled onion paste along with ginger garlic paste, some green chillies and a spoon of Elaichi powder. Keep on stirring. Then add 2 teaspoon of tomato puree, ½ cup of walnut paste, stir it well, then add 2tablespoon fresh cream. "

Now add some chicken stock for smooth paste and add all the koftas in to this. Give a gentle Mix. And boil it for a minute until everything is heated through. Turn it off. Your silky beautiful chicken koftas are ready. Garnish with cherry tomatoes, mint and walnut. "

  • Always make stock in large quantity and freeze it in plastic bags. That way, when you want to make a nice soup or boil veggies, you can simply pull the bag out of the freezer.
 
  • Koftas can be deep fried, instead of cooking in the chicken stock; it will be tastier than this.
 
  • We can use cashew nut or badam paste also for this dish.
 
  • Give a gentle fry to onion, garlic and ginger, before making the paste. Its gives a special aroma to the dish.
 

Meen Kozhambu

Meen Kozhambu
Meen Kozhambu
  • PREP TIME 25 MINS
  • COOKING TIME 30 MINS
  • SERVES 5
  • fish
  • 3 tsp oil
  • 1/2 tsp Mustard oil
  • 1/4 tsp methi seeds
  • 2 onions chopped
  • 4 Green Chillies
  • 1 1/2 tsp Ginger-garlic paste
  • 3 tsp Red chilli powder
  • 2 tsp coriander powder
  • 1/2 tsp Turmeric powder
  • salt (to taste)
  • 1 cup tomato puree
  • 1/2 cup (soak about 75 (pulp (soak about 75 gm of tamarind))
  • 1/2 cup water
  • curry leaves
  • coriander leaves
  • Always clean the fish with salt and lemon juice, which remove the smell of fish.
  • Try to use the earthen pot for cooking fish. Its gives the traditional taste.
  • Fry the masalas till the oil separates, to get an original colour for the dish.
 

Jhal Muri

Jhal Muri
Jhal Muri
  • PREP TIME 10 MINS
  • COOKING TIME 5 MINS
  • SERVES 2-3
  • 2 cups muri/murmura ((puffed rice))
  • 4 tbsp aamchur
  • 4 tbsp sev ((Bengal gram vermicelli)
)
  • 3 tbsp raw peanuts
  • 2 tbsp fresh coconut ((thinly sliced)
)
  • 1 green chili ((very finely chopped)
)
  • 1 Onion ((finely chopped)
)
  • 1 tbsp coriander leaves ((chopped))
  • boiled potato ((peeled and chopped))
  • 1 tomato ((finely chopped)
)
  • 1 tsp mustard oil

  • oil from pickle
  • 1/2 tsp juice of lemon

Heat up a frying pan and toast some raw peanuts. Toast the peanuts in simmer. "

Take a bowl add 2 cups of puffed rice (Bhel / Muri), 2 tbsp of sev (vermicelli) into the bowl. Add boiled potato cubes, freshly chopped tomatoes, finely chopped onions, salt, dry mango powder (Aamchur powder), finely chopped coconut, some chopped green chilly and mix it well. Once this is mixed add the toasted peanuts into it and mix it again. You could add a dash of oil (any oil) or oil from the pickle as it adds a pickle flavor to the snack. "

Add a teaspoon of lemon juice and add some finely chopped coriander leaves and mix it very well. Jhal Muri is ready to serve. Enjoy!"

  • When you are roasting or toasting any kinds of nuts be very careful as these nuts have natural oils in them they tend to burn very fast.  So, toast it in low flame.
  • Use low cholesterol oils
 

Kadhi Gujrati

Kadhi Gujrati
Kadhi Gujrati
  • PREP TIME 10 MINS
  • COOKING TIME 10 MINS
  • SERVES 4
  • 500 ml Butter milk
  • ½ tbsp chickpea flour
  • 1 tsp ghee
  • 1 tsp cumin seeds
  • 5-6 curry leaves
  • 2 tsp ginger chili paste
  • Pinch hing
  • Pinch Garam masala
  • ½ tbsp coriander leaves ((fine chopped))

Take 2-3 cups of buttermilk and beat it very well. Add 1 tbsp of chickpea flour (basen) into it and blend it."

Take a pan and add 1-2 tbsp of ghee to the pan. Give the pan a little swirl until the ghee start melting. While the ghee is melting in the pan add some curry leaves, a pinch jeera seeds, 1 tbsp of ginger, 1 tbsp green chilly paste, a pinch of Asafoteda (hing), 1 tbsp garam masala."

Once the basic tempering is ready add the premixed buttermilk into the pan and whisk it very well. Give it a nice gentle stir until it becomes smooth. Add salt to taste and some chopped coriander. Keep the kadhi in low simmer for 2-3 mins. Please do not boil it. The Gujarati Kadhi is ready to be served."

 
  • Do not boil the kadhi.  If you boil the kadhi it will start splitting.  So please heat up the kadhi for a maximum of 2-3 minutes.
 
  • Stir the kadhi very well after adding to the masala to avoid getting stuck at the bottom of the pan.
 

Mutton Pepper Fry

A simple delicious fry recipe with mutton that goes beautifully with rotis, rice and dal or even dosas.

Mutton Pepper Fry
Mutton Pepper Fry
  • PREP TIME 15 MINS
  • COOKING TIME 25 MINS
  • SERVES
  • 500 grams boneless mutton (cut into 1 inch pieces)
  • ¼ teaspoon Turmeric powder
  • 1 teaspoon Ginger-garlic paste
  • to taste salt
  • 6-7 curry leaves
  • 2 tbsp oil
  • 1 Onion (sliced)
  • to taste Crushed black peppercorns
  • 1 pinch sugar
  • 1 tbsp chopped fresh coriander leaves
  • 1 tbsp scraped fresh coconut
  • 1 tbsp oil
  • 10-12 curry leaves
  • 1 teaspoon caraway seeds
  • 4-5 Garlic Cloves
  • ½ inch ginger
  • 8-10 black peppercorns
  • 1 star anise
  • 3-4 green cardamoms
  • 1 black cardamom
  • ½ inch Cinnamon
  • 4-5 cloves
  • 1 tbsp coriander leaves
  • 1 onion, sliced
  • 1½ tbsp scraped fresh coconut
  • ½ teaspoon Turmeric powder
  • 1 teaspoon Red chilli powder

1. Heat some water in a deep non-stick pan. Add mutton pieces, turmeric powder and ginger-garlic paste and mix. Add salt, mix, cover and cook till mutton is done. Drain in a bowl and reserve the stock."

2. To prepare paste, heat oil in a non-stick pan. Addcurry leaves, let it crackle and drain in a bowl. Switch off heat. "

3. To prepare the paste, slice garlic cloves and ginger."

4. Place the oil pan back on heat, add caraway seeds, peppercorns, star anise, green cardamoms, black cardamom, broken cinnamon, cloves, coriander seeds, remaining curry leaves, sliced ginger and garlic to hot oil and sauté for 1 minute."

5. Add onion and coconut and sauté for onion and coconut turns golden brown. Add turmeric powder and chilli powder and mix well. Transfer on a plate and cool. "

6. Heat oil in another non-stick pan. Add onion and sauté. Add dried red chillies and sauté till onion turns golden brown. "

7. Grind the sautéed spice mixture alongwithsomewater into fine paste. "

8. Add ground paste to the sautéed onion, mix and cook till the mixture slightly dries. Add cooked mutton pieces, mix and cook for 1-2 minutes."

9. Add salt and mix. Add crushed peppercorns, tamarind pulp, sugar and coriander leaves and mix. Add 1 cup reserved stock, mix and cook till the mixture boils. "

10. Add fried curry leaves and coconut, mix and cook for 1-2 minutes. "

11. Serve hot. "

Cooking Tips
  • Rinse the muttons pieces with salt and turmeric before cooking so that it becomes soft and tender.
  • Leave the meat in curd or papaya paste to tenderize the meat for at least 2-3 hours, and if you have enough time, leave it for about 6-7 hours. For making the prefect Mutton Pepper Fry, meat is left to marinade overnight. You could also use acidic fruits like lemon or kiwi with salt and pepper, which help in breaking down the solid fibers of meat. Once these fibers break down, that's when the meat becomes tender and ready to devour. Marinating not only makes the meat tender, but also adds moisture to it, further making it juicy.