Monday, June 17, 2013

Dal Makhni



Ingredients:
  • Whole urad dal with skin – 100 g
  • Red kidney beans – 100 g
  • Tomato (finely chopped) – 3
  • Chili powder – ¾ Table spoon
  • Coriander powder – ½ Table spoon
  • Cumin powder – ½ Tea spoon
  • Cumin seeds – 1 Table spoon
  • Ginger and garlic paste – 2 Table spoons
  • Unsalted butter – 50 g
  • Fresh cream – 20 ml
  • Canola oil – 2 Table spoons
  • Mustard seeds – 1/8 Tea spoon
  •  Coriander leaves for garnishing
Method:
  • Soak urad dal and red kidney beans over night in water. Discard soaked water and rinse them well in fresh water.
  • Cook them with little salt and water. Keep it aside.
  • Puree tomato and keep aside.
  • In a frying pan, heat oil. When the oil is in medium heat add mustard seeds and cumin seeds. When they pop up add ginger - garlic paste and tomato puree. Toss them well.
  • Add chili powder, coriander powder, cumin powder and salt. Cook these mixtures on a medium heat until oil separates.
  • Add cooked dal mixture, butter, a cup of water, adjust salt and cook for about 20 minutes on a low heat. Add fresh cream and continue to cook for few minutes. Turn off heat.
  • Garnish with coriander leaves.
  • It can be served warm with chapati, poori, and rice.

Tuesday, July 5, 2011

Carrot Halwa


Ingredients:
  • Shredded carrots - 2 cups
  • Milk - 2 cups
  • Unsalted butter - 3 Table spoons
  • Sugar - 1/4 cup
  • Cardamom powder - 1/2 Tea spoon
  • Roasted cashews - 8
Method:
  • Microwave milk in a microwave safe bowl for about 20 mins or until the milk is reduced to one cup.
  • Melt butter in a pan over medium heat, saute carrots till they are tender.
  • Now add milk and saute till the milk dries.
  • Add sugar and cardamom powder, saute until halwa starts to leave the sides of the pan.
  • Garnish with roasted cashew nuts.
  • Serve warm as a dessert.
Source: Manjula's Kitchen.com