Punjabi Janta Forums - Janta Di Pasand
Hobbies Interests Lifestyle => PJ Da Dhaba => Topic started by: Kudi Nepal Di on September 10, 2012, 04:31:23 PM
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This typically Punjabi (North Indian) dish tastes really nice with Makki Ki Roti (Indian maize flatbread) and a dollop of fresh butter.
Ingredients:
1 bunch spinach washed and chopped fine (approximately 1/2 lb or 250 gms)
1 bunch mustard greens washed and chopped fine (approximately 1/2 lb or 250 gms)
2 green chillies
1 tbsp grated ginger (or paste)
1 tbsp grated garlic (or paste)
Salt to taste
2-3 tbsps ghee (clarified butter)
1 large onion grated
1 tsp coriander powder
1 tsp cumin powder
1 tsp garam masala powder
Juice of 1/2 a lime/ lemon
1 tbsp bengal gram flour/ maize flour
Preparation:
Mix the greens, green chillies and salt to taste and boil in 1 cup of water till cooked.
Mash the greens mix well to make a course paste.
In another pan, heat the ghee on a medium flame. When hot add the grated onion and fry till pale golden.
Add all the other ingredients and fry till oil separates from the masala (onion-spice mix).
Add the greens mix to this and stir till blended.
Garnish with a dollop of butter and serve with Makki Ki Roti (Indian maize flatbread).
desi kaur de 100 topics dekhde hoye ek recipe da topic banaun lagya, ethe saarey recipes post kar sakde o.
Yaad rahe je kise ne copy paste karna, te kise ne question puchleya thode ton about that recipe tan answer karna paina lol
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viah toh baad pj tah ah kah recipes dekhyia kara gah ::hehe:
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tuhade layi benfit ne jada :hehe: mainu ta ah saryi cheeza pehla he aundiye ne
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thank u thank u
sada barra sochan leyee :hehe:
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hanji fir vivah baad ghrwale ne kehna preeti darlin mera layi aj saag banyi fir preeti darlin ne pj te dhaba section check krna :hehe:
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Ingredients:
450gms /1lb shelled Mutter (green peas)
250gms / 1/2lb Paneer
2 medium onions (chopped)
6 cloves garlic (crushed)
1 tbsp grated ginger
2 green chilies (chopped)
250gms / 1/2 lb tomatoes (peeled and sliced)
Salt To Taste
1cup curd / plain yogurt
1 tsp turmeric powder
1 tbsp coriander seeds
4 bay leaves
2 cups water
1/2 cup ghee / vegetable oil
To Garnish :
Garam masala powder
Chopped coriander leaves
Preparation:
Make a paste by grinding together half the onions, the garlic and coriander seeds.
Heat the ghee in a frying pan and cut the paneer into 2.5-cm/1-inch cubes. Fry the paneer to a light brown and remove to drain on a plate.
Add the remaining onion and the ginger to the ghee / oil in a pan and add the bay leaves and fry until the onion is golden brown.
Add the turmeric and the paste mixture and fry until the ghee starts to separate.
Add the paneer and mutter (peas) along with the yogurt, chili, tomato and salt. Stir for 5-6 minutes over low heat.
Pour in the water and simmer gently for 20 minutes. Serve the matar paneer sprinkled with garam masala and coriander.
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Shahi paneer is a typical North Indian dish eaten with roti or naan.Shahi paneer is preparation of paneer pieces in a thick, creamy and spicy gravy prepared in tomato, onion and cashewnuts paste. To give it a little spicy edge green chilis and brown cardamoms are added to it along with garam masala. Because of its richness it is usually served in parties, dinners and other occasions which require special menu. Here is a simple and easy recipe to make shahi paneer.
Ingredients:
250 gms cottage cheese (cut in cubes)
3 tbsp clarified butter
1 inch piece of ginger (finely chopped)
1 green chili (slit lengthwise)
1 onion (grated)
4 tomatoes (chopped)
2 brown cardamoms (crushed)
1 bay leaf
1/2 cup beaten curd
30 gms melon seeds or 2 tblsp cashew nut paste
1tsp salt
1/2 tsp cumin powder
1/2 tsp red chili powder
3/4 tsp garam masala
2 tbsp tomato sauce
1/4 - 1/2 cup milk
1 tsp coriander leaves (finely chopped)
How To Make Shahi Paneer:
Soak the melon seeds or cashew nuts which ever you are taking for atleast 2 hrs and then grind them to a smooth paste.
Heat 2 tbsp of ghee in a kadai, add onion, ginger, green chili and brown cardamoms. Cook till onion turns translucent. Add tomatoes, cover it and cook for 7-8 minute.
Add curd and cashew nut or melon seeds paste. Cook for 3-4 minute and remove from fire.
Cool down the above ingredients and put them in a grinder along with 1/2 cup of water. Strain the puree.
Take a frying pan, add 1 tbsp of ghee and add the above pureed paste and cook for 10 minutes on low flame till oil separates.
Add salt, red chili powder, cumin powder, garam masala and tomato sauce. Add enough water so that there can be thick gravy.
Keep on low flame and cook for 5-7 minute. Remove from fire.
At the time of serving heat the gravy and add paneer pieces.
Add milk and mix well and cook for 2-3 minutes. Note: To make the dish more creamier you can replace milk with 1/4 cup cream.
Serve hot garnished with coriander leaves.
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Ingredients
2 medium potatoes
1 1/2 cups cauliflower florets
1 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
1 1/2 tsp ginger-green chilli paste
1 cup finely chopped fenugreek (methi) leaves
2 tsp chaat masala
1 tbsp oil
salt to taste
Other ingredients
oil for deep-frying
Method
Cut the potatoes into thick wedges (lengthwise) with the skin on.
Deep fry the potatoes and cauliflower separately till they are golden brown. Drain on absorbent paper and keep aside.
Heat the oil in a non-stick pan, add the cumin seeds and asafoetida and heat.
When the seeds crackle, add the ginger-green chilli paste and sauté for 1 minute.
Add the fenugreek leaves and sauté till the leaves are crisp and lightly browned.
Add the fried potato and cauliflower pieces, chaat masala and salt and mix well.
Serve hot.
Tips
An easy way to make a simple version of chaat masala at home is to mix equal parts of black salt, roasted jeera powder and amchur powder.
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Wonderful taste of vanilla iced with sugar and milk on heart shaped cookies.
Ingredients:
1 cup Butter (unsalted)
1 cup Sugar
2 Egg
1 tblsp Vanilla
3 cup Flour
1 tsp Salt
1/2 tsp Baking soda
Icing:
1 cup confectioner Sugar (sifted)
2 tblsp Milk
How to make sugar cookie hearts:
Combine butter and sugar till smooth.
Mix eggs and vanilla into the butter mixture.
Mix well.
Combine flour, salt and baking soda together.
Combine it with the butter and egg mixture prepared.
Mix well.
Let it chill for about 2 hours.
Reduce the dough into quarters.
Roll out one quarter on a slightly floured surface to 1/8� thickness.
Shape into heart shapes with help of a knife or cutter.
Place it on an ungreased cookie sheet.
Bake in a preheated oven at 350 degrees, till the edges are brown, it will take about 6-8 minutes.
Let it cool.
How to make Icing:
Combine confectioner sugar and milk together till smooth.
Spread it on the cookies.
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Ingredients:
1 packet Noodles
2 Onion (Pyaj)
3 - 4 chopped Tomato (Tamatar)
4 tsp chopped Coriander Leaves (Dhania Patta)
1 " chopped Ginger (Adrak)
3 - 4 flakes chopped Garlic (Lasun)
4 5 chopped Green chilli (Hari mirch)
1/2 tsp Red chili pepper (Lal Mirchi)
1/2 tsp Garam Masala Powder
1 tblsp Oil
How to make masala noodles:
Boil the noodles as directed on the pack.
Drain them in a strainer and wash with cold water. Keep aside.
Heat oil in a nonstick pan and fry garlic, ginger, green chillies and onions until they are golden.
Add tomatoes along with salt and masala.
Cook till tomatoes are tender.
Add the noodles and stir well.
Cook for a while and remove the fire and serve immediately.
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Ingredients:
4 Eggs (hard boiled)
1 onion
1/2 tomato (pureed)
3-4 flakes of garlic
1/2-inch piece of ginger
1-2 green chilies
2 tbsp chopped coriander leaves
Salt To Taste
Red chili powder to taste
3/4th tsp turmeric powder
1/2 tsp coriander powder
3/4 tsp garam masala
2-3 tbsp vegetable oil / ghee
1 cup green peas or 250 gms paneer
Preparation:
Remove the shell of boiled eggs & keep aside. If using Paneer cut into cubes and fry till golden & set aside for later use.
Make a paste of onion, garlic, ginger and green chilies in a mixer or chopper.
Heat oil in a kadhi or wok and add onion-garlic paste and fry till golden brown.
Add all the spices (salt, turmeric, coriander & chili powder) except garam masala and fry for a minute and add tomato puree. Fry till it starts leaving oil.
Add a cup of water and cook till it dry's.
Now add the fried paneer cubes or green peas (which ever using) and boiled eggs.
Add 1 cup of water and bring to boil and reduce the flame.
Simmer for 10 minutes.
Garnish egg curry with garam masala and coriander leaves and serve hot with paratha, roti or rice.
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Chicken and Marinade Ingredients
800g skinless, boneless chicken cut into 3cm pieces. You can use thighs if like as some people think this has more flavour
2 peeled garlic cloves finely crushed
2cm peeled ginger finely grated
½ tsp salt
½ – 1 tsp hot chilli powder
Butter Chicken Served with Rice
1½ tsp lemon juice
75ml natural yoghurt
½ tsp garam masala
½ tsp ground turmeric
1 tsp ground cumin
1-2 tbsp vegetable oil
Sauce Ingredients
1½ tbsp ghee or if you can’t get ghee, use melted unsalted butter
2 peeled garlic cloves finely crushed / chopped
2cm stick peeled ginger finely chopped
Seeds from 1 cardamom pod lightly crushed
2 cloves
1 tsp ground coriander
1 -2 tsp garam masala
1 tsp ground turmeric
1 – 3 tsp hot chilli powder(careful!)
275ml tomato purée
1 tbsp lemon juice
40g unsalted butter
100ml double cream
1 tbsp chopped coriander for garnish
Butter Chicken Recipe – Chicken Preparation
From the Chicken Ingredients, add the cubed chicken, garlic, ginger, chilli, salt and lemon juice into a large bowl. Make sure the chicken is well coated, cover the bowl and leave to marinate in the fridge for at least 1 hour.
Now mix the garam masala, tumeric, cumin and yohurt and add to the chicken, again making sure that the chicken is well coated with the mixture. Cover and marinate for at least another 2-3 hours in the fridge although overnight is preferable.
When you’ve finished marinating the chicken, preheat the oven to 180C and after placing the chicken pieces on a grill rack, bake them for 8-10 mins.
Now remove the chicken from the oven and brush with a little oil and turn then over.
Put back into the over and bake for another 10-12 mins or until the the chicken is just cooked through.
Butter Chicken Recipe – Sauce Preparation
Heat the ghee/butter in a large frying pan and once it’s hot, add the crushed garlic and ginger and fry for 1-2 minutes only
Now add the chilli powder, cardamom, garam masala, cloves, coriander and turmeric and stir well frying for another 1-2 minutes
Then stir in the tomato puree with the lemon juice and cook for a further 1-2 minutes.
Add the already cooked chicken pieces and the butter and stir gently until the butter has melted and the sauce becomes smooth.
Add more seasoning if neccesary and when ready serve and garnish with chopped corriander
Preparation time: 30mins, but don’t forget about all the marinating!
Cooking time: 30 minute(s)
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Ingredients:
Pastry
1 1/2 cup flour
1/4 palm butter
4 egg yoghurts
1/2 cup sugar
1/2 tsp salt
1 tsp vanilla extract
Filling
2/3 cup sugar
1/4 cup corn starch
1/2 tsp baking powder
1/4 palm butter
3 eggs
3/4 cup ground almonds
1 cup chopped almonds
1 pinch salt
How to make almond cake:
For the Pasty
In a food processor or in a bowl mix together all the pastry ingredients to form a soft dough.
Place this mixture in the refrigerator for 30 minutes.
Then take it out and roll it of a size 11 or 12 inches of a pie.
Line a 11 or 12 inch pie or tart pan.
Prick the base and chill for 15-20 minutes.
Preheat the oven at 375 degrees F.
For the Filling
In a pan heat 1/3 of the butter and add the chopped almonds and soughed them over medium flame till brown.
Turn off the fire and let the mixture cool. In a separate pan take the remaining melted butter and add the grounded almonds and sugar and now add eggs one at a time beating nicely after each addition till the mixture is light and fluffy. In a separate bowl sift the corn starch with the baking powder and salt and then fold it into the almonds mixture. Pour this mixture into the earlier prepared base and bake for 10-12 minutes or until the batter begins to sat. Now quickly spread the chopped almonds over the top and return the pan to the oven and continue breaking for 20 minutes or until the pastry is brown.
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Ingredients:
1/4 cup Cocoa Powder
1/4 cup Hot Water
1 1/2 cup Granulated Sugar
3/4 cup Fine Wheat Flour (Maida)
1/4 tsp Salt
12 Eggs White
1 tsp Cream of Tartar
How to make chocolate angel cake:
In a bowl mix cocoa powder and hot water and keep aside.
Preheat the oven at 350F
In a separate bowl sift together flour, 3/4 cup sugar, salt and keep aside.
Beat the eggs till foamy and then add cream of tartar.
Beat till the mixture forms peak.
In the egg mixture add the remaining sugar.
Now then gently add half the sifted flour.
When completely mixed add the remaining half of flour.
Now pour some of this mixture in the cocoa powder mixture and stir well.
When done pour this egg cocoa mixture back to the remaining egg flour mixture.
Mix lightly.
In an ungreased dish pour this mixture.
Bake this dish for 50 minutes or till the tooth pick comes out clean.
When baked completely let it cool.
Then with the help of a knife invert it on a plate.
Serve it with fresh berries and vanilla ice cream.
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Ingredients:
4 Eggs
1 cup Oil
1 cup Sugar
1/2 cup Coffee
1 Shot Glass Whiskey
2 cup Honey
1 tsp Vanilla Essence
3 1/2 cup Fine Wheat Flour (Maida)
1 tsp Baking Soda
3 tsp Baking Powder
1/4 tsp Salt
How to make whiskey cake:
In a mixer beat eggs, oil, sugar, whiskey, honey, and vanilla for three minutes.
Then for 3 minutes at high speed.
Sift the flour, baking soda, baking powder and salt.
Slowly add the sifted flour in the mixer for 3 minutes at medium speed.
Grease a 15 x 11 inch square pan.
Pour the mixture in the pan.
Baked the pan at 350 degrees for 1 hour and 10 minutes or till the tooth pick comes out clean from the center of the cake.
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Ingredients:
1 tsp cinnamon
2 cup water
1/2 cup shortening
1 1/2 tsp vanilla extract
1/2 tsp salt
1 tsp baking soda
1 1/2 tsp artificial sweetener
1 cup rolled oats
1 beaten egg
1 cup raisins
1 cup flour
How to make sugarless cake:
In a sauce pan add together raisins, water and cinnamon.
Heat the sauce pan on low heat for fifteen minutes.
Take off from fire and let it cool.
To this mixture add the beaten egg, oats, artificial sweeter, shortening and vanilla extract.
In a separate bowl sift together flour, baking soda, cinnamon powder and salt.
Add this dry ingredients to the earlier prepare batter and mix well.
Pour this mixture in a baking pan and bake for 30-35 minutes at 350 degrees F.
When the cake is ready let it cool for 10 – 15 minutes and then serve immediately.
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Ingredients:
1 cup white sugar
2 eggs
1 3/4 tsp baking powder
1 cup icing sugar
1/2 cup milk
1/2 cup frozen strawberries
1 vanilla pudding cup
1 1/2 cup all purpose flour
1/2 cup butter
2 tsp vanilla extract
How to make strawberry cake:
Start by thawing the frozen strawberries in one cup of powder sugar.
In a separate bowl beat together sugar and butter until creamy.
Add in the eggs one at a time and then finely pour in the vanilla pudding.
Add the thawed strawberries.
Stir in the flour and baking powder to the mixture and mix well.
If the batter is thick add in the milk so that the batter gets a little smooth.
Preheat the oven to 350 degrees F or 175 degrees C.
Grease and flaw a 9X9 inch pan.
Pour the prepared batter into the 9X9 inch pan and bake for 30-40 minutes till a knife inserted into the centre of the cake comes out clean.
To check if the cake is done or not see that the cake sprints back to the touch.
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Ingredients:
200 gms Green Corainder (Cilantro)
250 gms Amla
100 gms Green Chillies
1 small Ginger
1 tsp Salt
How to make amla ki chutney :
Clean and wash the corainder.
Chop the amla into small pieces and remove the seed.
Chop green chillies and ginger.
Put all the ingredients in a mixer and make it into a fine paste.
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Ingredients:
1/2 kg mango, peeled and coarsely chopped
1 cup raisins
1 cup sugar
3/4 cup vinegar
250 gms ginger finely chopped
1 clove garlic, chopped
1 tsp salt
How to make indian mango chutney:
Mix all ingredients and give the mixture to boiling. Reduce the heat and simmer for about 45 minutes
Till the mixture thickens.
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Ingredients:
1 cup peeled onions
6 -7 flakes of garlic
2 tbs channa daal (Bengal Gram)
5 red chilies or as per taste
Salt As Per Taste
1tsp mustard seeds
curry Leaves
little tamarind (Imli)
How to make onion chutney (pyaaz ki chutney) :
Heat oil, fry chilies, daal, garlic and the onions, till golden brown.
Grind with tamarind and salt.
Splutter mustard seeds and curry leaves, in oil and pour on top.
Serve with paratha or puri.
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Ingredients:
6 cups All purpose flour (maida)
3 teaspoons baking powder
1 teaspoon salt
2 cup white sugar
2 cup butter or margarine
2 egg
6 tablespoons cream
2 teaspoon vanilla extract
How to make butter cookies:
Sift flour, baking powder, salt and sugar together. Mix well.
Add the butter.
Add egg, cream and vanilla extract thoroughly.
Wrap this dough into a foil and refrigerate for atleast 24 hrs.
Reheat the oven for 400 degrees.
Now roll the dough into a crust which is 1/4 to 1/8 thick.
Now with the help of a cookie cutter, cut the cookies.
Lastly place them on a greased tray and bake them at 400 degrees for 5 - 8 minutes.
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Ingredients:
1 cup unsalted Butter
2 cups Sugar
2 tsp Cardamom Powder (Elaichi)
4 Eggs
2 cups Fine Wheat Flour (Maida)
1 tsp Salt
How to make cardamom cookies:
In a bowl, beat the butter, sugar and cardomom powder fro 3 minutes.
Then with the beater going add the eggs one at a time.
When the mixture gets light take it out in a bowl and add the flour and salt with a light hand.
When a soft dough gets prepared with the help of a spoon drop them on a nonstick cookie sheet.
Place them 1/2" apart.
Bake these cookies in a preheated oven at 325 F for 10 - 11 minutes or till the cookies have a golden color.
Repeat the baking procedure for the remaining dough.
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Ingredients:
1 1/4 cup Fine Wheat Flour (Maida)
1/2 tsp Baking Soda
1/2 tsp Salt
1/2 cup Butter
1/2 cup Brown Sugar
1/4 cup Sugar
1 small sized Egg
1 tsp Vanilla Essence
1 cup Chocolate Chips
1/2 cup chopped and roasted Walnuts
How to make chocolate chip cookies:
Mix the flour, baking soda and salt evenly in a bowl.
With the mixer running, beat butter, sugar and brown sugar together until creamy.
Add the egg and vanilla essence.
Now add flour.
When flour is fully blended mix the chips and walnuts.
Preheat the oven to 190 degrees.
On a tray place a large ungreased cookie sheet.
Now drop a spoonful of the batter on the sheet 2 inches apart.
Bake for 10 -1 2 minutes.
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Ingredients:
2/3 cup Sugar
1 cup softened Butter
2 tsp Vanilla Essence
1 tsp grated Lemon Peel
1 Egg Yolk
2 1/4 cup Fine Wheat Flour (Maida)
1 1/2 cup grounded Hazelnuts
1/2 cup Jam
How to make hazelnut cookie recipe:
Preheat the oven at 325 degrees.
In a bowl mix sugar and butter.
Beat the mixture till soft and fluffy.
Add vanilla essence, lemon peel and egg yolk.
Mix well.
Add the flour and the hazelnuts.
Make a soft dough.
Make 1 1/4 size balls out of the dough.
Take a ungreased cookies sheet and place the balls on it 2 inches apart.
Press the cookies in the center with the thumb.
Bake the cookiesat 325 degrees for 10 to 15 minutes or until light golden brown around edges.
Let them cool.
When completely cool fill the cavity of each cookie with ½ teaspoon jam.
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Ingredients:
2 cup Milk (Doodh)
1 firm ripe Banana (Kela)
2 tblsp Sugar (Cheeni)
1/4 tsp ground Nutmeg (Jaiphal)
How to make banana shake:
Place the milk in a heavy-bottomed pan over a high heat.
Bring it to boil, stirring constantly, then reduce the heat and simmer for 2 minutes.
While the milk is simmering, place a banana, sugar and nutmeg in a blender and process until pureed.
Pour 1 cup milk into the blender and process for another minute.
Add the remaining milk and process for 1/2 minute.
Pour the milk in warmed mugs or cups and serve immediately.
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Here’s a delicious, tempting shake recipe with almonds and kesar. Learn how to make kesar badam shake.
Ingredients:
2 glass milk (doodh)
10 almond (badam)
2-3 saffron leaves (kesar)
2 green cardamom (choti elaichi)
4 tsp sugar
ice as required
How to make kesar badam shake :
Soak badam for 6-7 hours.
Dip kesar in warm milk.
Now blend badam, kesar, sugar and milk in a mixer.
Grind elaichi to a fine powder.
Pour it in the glass along with some crushed ice.
Serve it chilled.
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:hehe: edda he karna pena nahi tah sara dimag vich likhna pena
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Ingredients:
3 cup Curd (Dahi, Plain Yogurt)
2 tblsp Cream (Malai) (optional)
2 tblsp Lemon Juice (Nimbu Ka Raas) (optional)
1/3rd cup Ice-Water
To taste Salt (Namak)
6 Ice-cubes
1/2 tblsp dry-roasted Cumin Seed Powder (Jeera Powder)
How to make jeera lassi:
Place the curd, cream, lemon juice, ice water and salt in a blender.
Process for 2 minutes.
Add ice cubes and blend for another minute.
Add all but few pinches of cumin powder and process for 5 seconds.
Pour into chilled glasses, sprinkle remaining cumin, serve immediately
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Thought you meant the ice cream :loll:
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Nutmeg? Oh hell no
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i think tasty hovega ji
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tasty tatsy
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yummy :okk:
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Nutmeg? Oh hell no
use coconut powder instead
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try karange kal. money seyanh u gota train me. u seem like pj da iron chef
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125 to 150 gms chinese noodles
1 medium carrot/gajar, julienned
2-3 medium spring onions/hara pyaaz, finely chopped
8-10 french beans, thinly sliced diagonally or finely chopped
1 small to medium capsicum/green bell pepper, julienned or finely chopped
2-3 garlic cloves/lahsun, finely chopped
½ inch ginger/adrak, finely chopped
1 to 2 tsp soy sauce or as required
1 tsp finely chopped celery or 1 tsp chopped coriander (both of them have different flavors. celery will give a more chinese flavor and coriander will give an indianised taste)
2 tbsp oil
salt and freshly powdered black pepper as required
how to make the recipe:
first heat enough water in a pan with salt and few drops of oil.
when the water comes to a boil, add the noodles.
stir and allow to cook the noodles till they are just cooked or al dente.
whilst the noodles are cooking, prepare the veggies.
once the noodles are cooked well, drain them in a colander or sieve.
then rinse the noodles in fresh water by placing the colander or sieve under fresh tap water.
drain & keep aside.
heat oil in a wok or pan.
first add the garlic and ginger and stir fry on medium flame for some seconds.
increase the flame to high & add the chopped spring onions.
keep on stirring continuously and stir fry the onions till they become translucent.
add the veggies - carrots, capsicum and french beans.
continue to toss & stir fry on a high flame till the veggies are almost cooked.
use a pan with handles as its better to lift it while tossing.
you can also decrease the flame if the heat becomes too much too handle and then stir fry the veggies on a medium flame.
some crunch should be there in the vegetables, so don't cook the vegetables till they become completely soft.
add the soy sauce, celery, salt and pepper. stir and then add the noodles.
keep on tossing and stirring till the veggies are mixed well with the noodles for minute or two. switch off the fire.
check the taste and add more salt, black pepper or soy sauce if required.
serve the veg noodles steaming hot as it is or with some black bean sauce or tomato sauce.
you can also serve the noodles with veg manchurian or veg balls in hot garlic sauce.
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ko saag gobhi di gall shedo yaar :loll:
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1 cup whole black gram/whole urad dal
½ cup kidney beans/rajma
4 cups water
1 tsp cumin or ½ tsp cumin powder
½ tsp red chili powder/lal mirch powder
½ tsp turmeric powder/haldi
1 medium size onion, chopped
2 medium size tomatoes, chopped
1 inch ginger/adrak, finely chopped
4-5 garlic/lahsun, finely chopped
1 tsp punjabi garam masala
2 to 3 tbsp butter or ghee or oil
2 to 3 tbsp full fat cream (optional)
salt as required
few coriander leaves for garnishing (optional)
how to make the recipe:
Soak the both the rajma and urad dal overnight if you are making this in the morning.
If you are making dal makhani in the evening, then soak the dals in the morning.
In a pressure cooker, add all the ingredients including the dals/lentils and white butter.
Add water. Pressure cook for some 12-15 whistles.
Open and check if the lentils are cooked.
You should be able to mash the both the urad dal and rajma with spoon if they are cooked completely.
If they are not cooked thoroughly, then pressure cook for 2-3 whistles more.
Add water if required.
Now again open the cooker and let the dal makhani simmer in the cooker itself without the lid for 10-15 minutes or more till you get a smooth and creamy consistency and texture.
If you wish to add cream, you can add cream now and let the dal makhani simmer for 5 or 10 minutes more.
If you like then you can Garnish Dal Makhani with coriander-cilantro leaves (optional).
Serve dal makhani hot with hot rotis, naan, or jeera rice.
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ingredients (measuring cup used, 1 cup = 250 ml)
2 tbsp ghee/clarified butter
550 grams carrots, about 4 cups grated carrots/gajar
1 cup milk powder, 100 to 105 grams
⅓ cup sugar, 65 to 70 grams or add as required
½ tsp cardamom powder
20 unsalted pistachios, sliced or any other dry fruits (optional)
½ tsp ghee for greasing pan/tray/plate
how to make the recipe:
rinse, peel and then grate 550 grams carrots. in cup measurement, you will need 4 cups grated carrots.
grease a pan or tray with ½ to 1 tsp ghee and keep aside.
then in a kadai or thick bottomed pan, melt 2 tbsp ghee (clarified butter).
add the grated carrots. mix very well.
then on a low to medium flame, with frequent stirring saute the carrots till they are almost cooked. takes about 10 to 12 minutes on a low to medium flame.
then add 1 cup milk powder (100 to 105 grams).
mix the milk powder with the carrots very well. saute for a minute.
then add ⅓ cup sugar and ½ tsp cardamom powder.
mix the sugar and cardamom powder with the rest of the ingredients very well.
the mixture will loosen up as the sugar melts. continue to saute with frequent stirrings for about 7 to 9 minutes on a low to medium flame.
when the mixture thickens and reduces, its time to switch off the flame and pour the mixture in the greased pan. a test is to take a small mixture and cool it. then roll into a small ball. it should easily form a ball.
immediately, pour the halwa mixture in the greased pan and with a spatula or spoon smoothen the top part.
sprinkle chopped pistachios (18 to 20 pistachios) on top and gently press them with a spoon or spatula on the halwa.
cover and allow the barfi to cool and set at room temperature. you can also keep in the fridge after the barfi cools down at room temperature.
slice and serve carrot burfi. leftovers can be refrigerated.
notes
substitutions:
milk powder - almond meal or almond powder
ghee - coconut oil
pistachios- any dry fruits like cashews, almonds, raisins etc
carrots - beetroots
-
cant cook so this might help