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Sunday, July 17, 2016

Dal Makhani

Dal makhani or  Maah di dal or kaali dal – It is popularly known in the punjab, with its smooth light in texture with spicy taste. It is made from whole urad with Rajma. In Punjabi, urad dal is known as maah di dal. Also whole urad are black in color, so it is also called kaali dal. Butter and cream is used in this recipe to make it creamy and rich. Butter is used in the recipe hence it is called Dal Makhani. Makhani is the hindi word of ‘butter'. fresh cream and spices makes it wholesome, nutritious and simply irresistible, it has become popular vegetarian dish in all parts of India. This Punjabi dal makhani goes well with steamed rice or paratha as a meal for healthy lunch.

For making Dal Makhani:
Whole urad dal – ½ cup
Rajma (red kidney beans) – 1 tablespoon
Water – 1 ¼ cups
Butter – ½ tablespoon
Oil – 1 teaspoon
Cloves – 2
Cinnamon stick – 1 inch piece
Black cardamom – 1
Bay leaf – 1
Onion – ¼ cup, chopped finely
Ginger paste or freshly grated – 1 teaspoon
Garlic paste or freshly grated – 1 teaspoon
Green chili – 1, chopped finely
Tomato – 1 medium or ¾ cup pureed
Salt – to taste
Red chili powder – 1 teaspoon
Water – ½ cup
Garam masala – ½ teaspoon
Kasoori methi (Dried fenugreek leaves) – 1 teaspoon, crushed between your palm
Heavy whipping cream or malai – 1 tablespoon
Cilantro or coriander leaves – ½ tablespoon, chopped finely
1. Rinse both the lentils a couple of times in water. soak both ¾ cup whole urad dal and ¼ cup rajma/kidney beans overnight in enough water for 8 to 9 hours or overnight.
2.After the soaking time, they will get double in size. Discard the soaking water.
3.Take whole urad and rajma in a pressure cooker. Add fresh 1 1/2 cups of water. Close the cooker with lid and put the weight on.
4.Turn the heat on medium and let it cook for 8-10whistles.till both the urad dal and rajma have cooked thoroughly and softened. if they are not cooked, then add about ½ cup water again and pressure cook for 4 to 5 whistles more.
5.Urad dal should melt in the mouth so I just mash the urad dal& rajma with a spoon and I checked the doneness. Keep the cooked beans aside.
6.  In a blender or mixer jar, take chopped tomatoes   blend to a smooth puree. keep aside.
7. In a pan, now heat 3 tbsp butter    add the whole spices - cumin seeds, cloves, green cardamoms, 1 black cardamom, 1 inch cinnamon, 1 small to medium bay leaf. sauté till the spices become aromatic
8.Then add ½ cup finely chopped onions.stir and saute the onions on a low flame often till they become light golden.
 9.Then add 2 tsp ginger garlic paste. stir again and saute till the raw aroma goes away.
    add 1 tsp chopped green chilies and stir for a minute. add ½ tsp red chili powder    then add the tomato puree and stir again.
10. Stir very well and saute this mixture on a low to medium flame, till you see fat releasing from the sides.
11.Then add the cooked urad dal and rajma beans along with the stock and add salt as required. also add 1 cup water or as required.  stir very well and simmer the dal makhani uncovered on a low flame.
 12.Keep on stirring often, so that the lentils don't stuck to the bottom of the pan. once the dal makhani has begun to thicken, Now add crushed kasoori methi .
13. Stir very well and continue to simmer on a low flame. dal makhani is not too thick or too thin. it has a medium consistency can be easily adjusted by adding more or less water. when the gravy has thickened enough, then add cream and stir the cream very well.
14. Mix well and cook for a minute and turn off the stove. Lastly add chopped coriander leaves and mix.
15. Serve the dal makhani hot plain or topped with some butter or cream along with rotis, naan, paratha or plain or jeera rice.


Friday, July 1, 2016

Caramel Sauce

Caramel Sauce
Homemade caramel sauce is simple enough to make any time with endless desserts – ice creams, cakes, cookies, fruits and the list goes on and on. This basic recipe is easy and can prepare with only 3 simple ingredients: sugar, cream and butter. It goes perfectly with so many desserts and can be stored in the refrigerator for up to 2 weeks. Using this sauce I made a delicious caramel chocolate and caramel filled chocolate cups. My family loved it!
sugar-  1 1/2 cups
water-   3/4 cup
heavy cream-  1 cup
salted butter- 3 tbsp
In a medium pot, boil the sugar and water together over medium to low heat until the sugar caramelizes and turns golden brown. This will take approximately 7 to 15 minutes. Be sure not to stir the mixture as the sugar heats.
Once the sugar is golden, immediately remove the pot from the stove and carefully whisk in the cream. The cold cream will splatter when it hits the hot sugar. I stood back and kept stirring, so try and use a spoon with a long-handle.
 Once the cream has been added, whisk in the butter one tablespoon at a time. Then set the caramel aside to cool slightly as it will still be very hot.
Allow to cool Or set it aside to stir it into your favourite dessert recipe once its cooled completely. Transfer the sauce to an airtight container and store in the refrigerator.
Caramel chocolates:

Take a chocolate mould of your choice and fill the moluds halfway, then spoon a bit of caramel filling in the centre of the chocolate. Pour more chocolate on top of the filling to fill the mold to the top. Refrigerate for few minutes.
Remove from the refrigerator and flip over the mould onto a sheet of foil/butter paper. Those delightful and perfectly shaped pieces will pop out.

Chocolate Cups:


Thursday, June 23, 2016

Kadai Vegetable Gravy

The Kadai Vegetable Recipe is a quick and easy to prepare. Mixed vegetables are cooked with freshly ground spices and then simmered in delicious tomato gravy. the freshly ground masalas give such a nice aroma to the kadai gravy. This vegetarian dish can serve as an ideal main course dish for both rice,Naan or chapatti. I make this veg kadai gravy on weekends or on family get together. Previously I posted this recipe in different method.I adapted restaurant style Recipe from Here.

For Kadai Masala-Roast and Grind
Coriander seeds-    1 tbsp
Cumin seeds-    ½ tsp
Green cardamoms-2
Cinnamon-1/2 inch
Red chilies-    3 to 4
Kasuri methi-1tsp  
 Black peppers-4 to5
Potato-  ½ cup
Carrot -½ cup
 Beans -7-8
 Capsicum -½ cup
 Cauliflower - 1 cup florets (heaped)
 Fresh or frozen peas -1/2 cup 
Tomato Puree -1/2 cup
For the Gravy:
Ginger garlic paste- 1 tsp
Chopped onions-1/4 cupT
Turmeric powder-    ¼ tsp
Red chili powder-    ¼ tsp
Amul freshcream-    3 tbsp
Chopped coriander leaves for garnish-2 to 3 tbsp
Salt as required


 1.Heat a small frying pan and add the following spices.  stir and roast till the spices become fragrant.
2.  Stir and roast till the spices become fragrant. no need to brown the spices.  
3.when the ingredients cool down, add all of them in a dry grinder and grind to a fine powder. remove the kadai masala from grinderand keep aside.
4. Puree tomatoes and keep aside.
5. In a pan heat 1 tbsp oil and add 1/2 cup sliced onions and ½ cup sliced bell pepper  .
6.  Stir very well and saute the onions and bell pepper on a low to medium flame. Till the bell peppers are half cooked. some crunch is desirable.
 7. Remove the sauteed onions and bell peppers aside. chop the potatoes and carrots and half cooked keep aside too.
8.In the same pan, then heat 2 tbsp oil. add 1 tsp ginger-garlic paste. stir and saute till the raw aroma of ginger-garlic goes away. Then finely add chopped onions.
9. Stir and saute the onions till they become light golden. Then add the prepared tomato puree.
 10.Add ¼ tsp turmeric powder and ¼ tsp red chili powder. stir very well. saute the masala till it thickens and you see oil releasing from the sides.
11. Then add the potato, carrot along with peas.stir and saute for a minute and add water add salt and saute.
 12. Cover the pan. on a medium flame simmer and cook the veggies. check at intervals and if required, add more water.  the veggies need to be cooked well but they should not become too soft.
 13. Then add the ground kadai masala and stir very well.Then add the sauteed bell peppers and onions.mix and stir again very well. simmer for few minutes. if the gravy looks dry, then do add some water.
14.Finally add Fresh cream and stir the cream with the rest of the gravy. switch off the flame.
15.Garnish with chopped coriander leaves. stir again very well. Serve veg kadai hotwith tandoori rotis, naan, chapati, paratha.


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