Dal Makhani

Name itself denotes a buttery dish that rules as a king of all Indian lentil varieties :) Call it as 'Maa ki Daal', 'Langarwali Dal' or 'Dal Makhani'!!!

This dish caught my full attention due to its simplicity with an authentic desi aroma! It's definitely the one to make you feel the flavors of "Ghar ka Khaana", but you need to put your calorie calculator aside to enjoy it fully :P Serve it simply with a plate of Jeera Rice or some rotis fresh from tandoor... and I bet you will get lost in this rich, protein-packed dish!!! :)

Serves: 2-3

INGREDIENTS:

3/4 cup Black Lentils (Kali Udad Dal)

1/4 cup Red Kidney Beans (Rajma)

1 Tomato (Finely chopped)

1 Onion (Finely chopped)

3/4 tsp Garam Masala

1/2 tsp Red Chilly Powder

3 tsp Ginger-Garlic paste

Salt, to taste

1 tbsp Butter or Clarified Butter (Ghee)

2-3 tsp Fresh Cream

METHOD:

- Wash dal and rajma together and soak in a plenty of water overnight. Add some salt and pressure-cook them for 3-4 whistles in morning. 

- Heat butter/ghee in a pan and add ginger-garlic paste, chopped onions and saute it for a while till onions are translucent. Add chopped tomatoes and cook it for 2-3 mins more.

- Now it's time to add cooked dal and rajma into it along with spices and fresh cream. Mix everything well and cook it for 5 mins. Add a little water if required to make a gravy consistency. 

- Heat a tsp of butter in a tadka pan. Add cumin seeds, hing and a pinch of red chilly powder. Pour this tempering over dal.

- Turn off the heat and cover it with a lid for a minute to infuse a buttery aroma in dal. Serve hot!!! :)

SJ's NOTE:

- As an alternate of red chilly powder, you can use finely chopped green chillies in tadka (tempering).

- It can be served in a classic combo of "Jeera rice and Dal makhani".

Linking it to Nivedhanam's Event - Priya's Versatile Recipes as well as Riappyayan :

Veg Kofta Curry

We were just watching a random cookery show on TV where 2 ladies were preparing some kofta type cutlets for appetizer dish!!! I had a bad experience making kofta, so my husband prefers me to make it when he's around.. But I got an instant craving to make any dish that consists of Kofta, and couldn't control it this time! :P

And I came up with something not-too-spicy but fully flavored with different veggies... "Veg Kofta Curry" - A delicious dish that is a specialty of North-India! If not the complete dish, these koftas can be served as an appetizer, which are kids-friendly for sure :)

Makes: 2-3 servings

INGREDIENTS:

For Koftas--

2 Boiled Potatoes

1/2 cup Mix Veggies (Chopped)

Salt, to taste

1/2 tsp Cumin powder

1/4 tsp Red chilly powder

1/4 tsp Garam Masala

1/4 tsp Amchur

Oil, for deep-frying

For Brown Gravy--

2 Diced Onions

1 Chopped Tomato

4-5 Cashewnuts

1 tsp Melon Seeds (Magajtari)

2 tsp Yogurt

2 tsp Ginger-Garlic paste

1 tbsp Oil

1/2 tsp Coriander powder

1/2 tsp Garam Masala

1/4 tsp Turmeric Powder

1/2 tsp Kasoori Methi

Salt, to taste

Before Frying--

2 tsp Cornflour

4 tsp Water

1/2 cup Bread Crumbs

METHOD:

- Take boiled potatoes and mix veggies in a big bowl and mash them together.

- Add the spices, mix well and make 6-7 lemon-sized balls out of it.

- Mix cornflour and water to make a medium-thick slurry. And take bread crumbs in a flat plate.

- Roll each ball in cornflour slurry and then cover with breadcrumbs. 

- Heat oil in deep-frying pan and slide 2-3 koftas at a time carefully. Fry them on medium heat till golden brown.

- Put them out on an absorbent paper and drain excess oil.

- Take onions, tomato, cashew-nuts, melon seeds and yogurt in a mixture jar and grind them to make a smooth brown paste. (Add a little amount of water if required)

- Heat oil in a pan and add ginger-garlic paste. Saute it for a while.

- Add prepared brown paste with all spices and cook it uncovered for around 10 mins. 

- When oil starts to get released from the sides, turn off the heat and transfer it to a serving bowl.

- Arrange koftas on the plate and garnish with fresh cream before serving!!! 

SJ's NOTE:

- Make sure to coat it fully as it may explode badly if oil comes in direct contact with corn or any other veggie with water content in it! I have had a bad experience with the same... 

- You can pick any veggies of your choice: french beans (fansi), cauliflower, bottle-gourd (dudhi), cabbage, broccoli etc.

- A variation can be done using soaked soya granules with mashed potatoes to make protein-rich kofta!

Monsoon Munching

A year back in India, nothing was better than sitting in cozy corner of my room next to window while raining outside! A cuppa kavah or ginger tea with a plate of hot pakodas!!! 

Call it "Fritters" or "Bhajiyas" or "Pakodas"... 

It's just the best thing to have for munching! Something that makes it very special is the batter made from gram flour or rice flour or corn flour with a mix of Indian spices... Ummm, It's a rainy week here and I started craving just by a thought of it! :P 

A number of ingredients can be used to make different types:

• Mix veggie Fritters
• Aloo Bhajiya (Makes me remember Raipur Bhajiya)
• Gobhi Pakoda
• Corn Fritters
• Spinach Pakodas (My mum used to make for Thakorji's Patotsav)
• Banana Fritters
• Onion Bhajjis (Monsoon special)
• Paneer Pakodas
• Bread Pakodas....!!! 

Huh... Yummy pakode ki kasam... I'm drooling now :P

All above specified fritters fall in major 2 categories... Either they can be batter-dipped or spoon-fried! 

Batter-Dipped -- A batter of pouring consistency is prepared using flour and spices. Core-ingredient is dipped into it to coat well and then deep fried! i.e. Potato Bhajiya, Gobhi pakoda... 

Spoon-Fried -- At times, all ingredients are chopped and added to a batter of dropping consistency with spices. Mixed well and deep-fried a spoonful at once. i.e. Onion Bhajji, Mix veggie fritters...  

I usually add a pinch of bicarbonate soda in the batter to make my fritters fluffy! I can't actually define the taste of any sort of fritters.. but to tag a few words, I would say "Crunchy outside", "Melting inside", "Fluffy", "Spicy"!!! 

Many people don't prefer using the same oil that was used to fry fritters! What I do is... I strain it once it's cooled down to room temp and store this flavor-infused oil in air-tight container to use making something with robust flavors like thepla :P

Now lemme come to the point... I know each one of you must have a special memory linked to this season... Share it with SJ's Food Court just now!!! 

Dry Kachori

"Kachori" - the name itself takes your taste buds straight to a street-vendor, selling kachori chaat with toppings of yogurt, tamarind chutney, green chutney, nylon sev, onions n chat masala!!! It sounds drool-worthy, isn't it??

I always remember my aunt (whom I call my very dear friend) when I plan to make any type of kachoris, as I believe she's the best in making it!!! Huh... I'm missing those "Aloo Kachodis" with an authentic Rajasthani flavor which she used to make every now and then for us :)

But today, it's going to be a little different version!!! If you're in search of the best accompaniment for a cuppa tea, your search ends here... I have got an easy process for you to make deep-fried puffed, crisp, golden-brown, spicy & tangy balls - "Dry Kachori".

Makes: 15

INGREDIENTS: 

For Crust--

1 cup Plain Flour

2 tbsp Cooking Oil

Salt, to taste

For Stuffing--

1/2 cup Besan

1 tbsp Tamarind Paste

1/8 tsp Turmeric Powder

1 tsp Red Chilli Powder

1/2 tsp Garam Masala

1/2 tsp Amchur

1/2 tsp Sesame Seeds 

2 tsp Fennel Seeds

2 tbsp Sugar

Salt, to taste

Oil, for deep frying

METHOD:

- Heat 1 tsp of cooking oil in a pan and roast besan (chickpea flour) till it slightly changes color and releases wonderful aroma.

- Transfer it to a big mixing bowl and add all stuffing ingredients into it. Mix everything well. 

- Mix plain flour (maida), salt and oil in a bowl. Add lukewarm water as required and knead a soft dough. Keep it aside to rest for 15 mins.

- Then divide it into 15 small lemon sized balls. Roll out each of them into a thick puri of 4"-5" in diameter.

- Put a spoonful of stuffing in center of puri. Wrap it around and make sure to form a completely sealed ball. 

- Heat oil in a deep-frying pan on medium flame. Carefully place 4-5 balls in it and deep fry over low flame only. Once they turn light brown, take it out to a paper towel to absorb excess oil. Follow the same process for rest of the balls too.

- Crispy and tangy dry kachori is ready to serve with green or tamarind chutney. 

SJ's NOTE:

- You can add chopped dry-fruits for a variation in this recipe, to make "Kathiyawadi DryFruit Kachori" :)

- The only reason behind frying kachoris on low flame is to make crisp outer crust and soft inner side. If flame is high for frying, it will create bubbles on outer surface and it will be a little under-cooked inside.

- A delicious snack that can be stored in an air-tight container for around 15-20 days. 

If not dry kachoris, you have got n number of options: Aloo Kachori, Peas Kachori, Pyaaz Kachori, MungDal Kachori, Lilwa Kachori and many more...

Linking this recipe to Jagruti's Cooking Odyssey and UK-Rasoi: