Showing posts with label North Indian Main Dishes. Show all posts
Showing posts with label North Indian Main Dishes. Show all posts

Monday, November 24, 2014

Chana Dal Fry

Chana Dal Fry
I'm truly a dal fan & when I say dal it is not limited to just one, but my love is spread to the whole dal community. Every dal is unique in taste also the best protein source for vegetarians. Though I'm a "Ovo Lacto Vegetarian" I love adding them more than couple of times a week in our diet. 
Chana dal fry is a simple & easy punjabi style dal fry dish.Though the original recipe has onions & garlic, but the recipe I'm sharing is a "No Onion No Garlic" with less of masala too. 
Chana Dal Fry
Prep Time-1hr15mins {soaking+arranging}
Cook Time-1hr 
Pairs with rice, roti, naan & chapati.
1Cup chana dal 
2Cups water
4Tomatoes finely chopped 
1Tsp grated ginger 
2Green chili's slit to half
1/2Tsp turmeric 
1Tbs coriander cumin powder
1&1/2Tsp chili powder {adjust as needed}
1Tsp amchur powder or 2Tsp lemon juice {adjust as needed}
Salt to taste 
1Tsp mustard seeds 
1Tsp cumin/jeera
2Tbs oil
2Tbs coriander chopped for garnish
- Clean chana dal with water & soak them with enough water for 30mins to 1hr. 
- Pressure cook chana dal with 2Cups water for 2whistles. 
- Heat pan with oil. Add mustard & cumin to it. Once the mustard starts add in green chili's & ginger to pan. Fry for few seconds. 
- Next add in tomatoes with enough salt & cook with a closed lid. 
- Once the tomatoes are smooth then add in turmeric powder, amchur powder, chili powder & coriander cumin powder to pan. Mix & cook for 2mins. 
- Add in cooked chana dal to tomato mixture & mix them well. Add 1/2cup water if needed & cook on low heat for 5mins. 
- Adjust salt & chili powder if needed. Next add the coriander to pan & switch off heat. 
- Serve warm & enjoy.
- If you are using lemon juice then add it at the end along with coriander & mix it nicely. 
- I mashed the dal before adding to pan. So it's your choice if you want to mash it or leave as it is. 
Chana Dal Fry
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Thursday, November 20, 2014

Gobi Mutter Curry | Cauliflower Peas Curry

Gobi Mutter Curry
Gobi Mutter Curry is a much known yummy side dish. Few more which fall in the same category are aloo mutter, aloo gobi & many more combo's that are irresistibly good. Coming to the below recipe, I'm sharing a " No Onion No Garlic" & taste's as delicious as the original one with onion & garlic. This curry is mildly spiced & also cooked to perfection in one pot. Enjoy this simple side dish!!!

Gobi Mutter Curry
Prep Time-10mins
Cook Time-30mins
Pairs well with rice, roti & naan or serve it as you like.
2Tbs oil
1Tsp Jeera/cumin
2Bay leaves
1Inch piece cinnamon
2Tsp chopped ginger
4Green chili's
3Tomatoes chopped
2Cup gobi pieces
1/2Cup green peas
Salt to taste
1&1/2Tsp coriander cumin powder
1/4Tsp turmeric
1Tsp chili powder
1/2Cup curd {optional}
1/4Cup chopped cilantro leaves
- Heat pan with oil. Add bay leaves, cumin & cinnamon to pan. Fry them till jeera turns light brown.
- Add in ginger to pan along with green chili's & tomatoes.
- Next add in gobi pieces & green peas to pan. Mix them & cook on a low heat for few seconds.
- Add in coriander cumin powder, turmeric, salt & chili powder.
- Close pan with a lid & cook on low heat for 15mins.
- Add in curd & cook on low heat. Adjust salt & chili powder if needed.
- Garnish with coriander & switch off heat.
- Serve warm & enjoy.
- You can mix & match the veggies.
- Adding curd is totally optional.
Gobi Mutter Curry
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Tuesday, November 18, 2014

Paneer Masala Curry

Paneer Masala Curry
Paneer dishes are a favorite & must have one's at home. In a week we gobble on much more than 2people can. Sometimes I use these tempting cheese cubes to calm my hunger at nights. Paneer is healthy & for sure one should limit the consumption. Too much of anything is not good. 
I'm sharing this "No Garlic No Onion" Paneer Masala Curry recipe with you all. It's mild in flavor, creamy in texture & yummy in taste. Frankly I love adding onion to any curry, I believe that addition of it adds flavor to curry & makes it much tastier. But sometimes I like to slip it from cooking & love enjoying satvik food.
Paneer Masala Curry
Prep Time-15mins 
Cook Time-25mins
Pairs with rice, roti & naan.
2Tbs oil
2&1/2Cups paneer cubes
3Tbs oil+2Tsp butter/ghee
1Tsp cumin
Cinnamon small piece
2Tsp grated ginger 
4 Tomatoes pureed 
1Tsp garam masala powder 
2Tsp chili powder 
1Tsp coriander cumin powder
2Tbs cashews {soak in milk for 15mins} 
1/2Cup milk
1Tbs kasoori methi
Salt to taste 
1Tsp sugar
Coriander for garnish 
Frying paneer 
- Heat with pan with 2tbs oil. Add in chopped paneer to pan & fry them crisp. Dry them on a paper towel. 
For gravy
- Heat pan with oil & ghee. Add cumin, cinnamon & elachi to pan. Fry for few seconds till the jeera goes to light brown in color. 
- Next add in ginger & pureed tomato pulp to pan. Mix them well & bring it to boil. 
- Add in garam masala powder, chili powder, coriander cumin powder, salt & sugar to pan. 
- Cook them on low heat. Mean while grind cashews & milk to a smooth paste. Add it to the pan along with kasoori methi & cook it on low heat for 5mins. 
- Add in the fried paneer to gravy & cook on low heat till the gravy becomes thick. Adjust salt & chili powder if needed. 
- Once the gravy thickens swith off heat & garnish with coriander leaves. 
- Serve warm with a slice of lemon.
- Skip the frying part of paneer if you want t add in the paneer as it is. 
- You can replace oil with ghee. But mixing both with cut down some fat from ghee, while making the dish flavor full.
Paneer Masala Curry
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Wednesday, November 12, 2014

Dal Tadka | Lemon Flavored Dal Tadka

Dal Tadka
Dal Tadka is a very well known & widely made side dishe of India. This easy to make dish is very nutritious & filling at the same time. This is a comforting & soothing food for any day. My version of dal tadka is a little different than the restaurant style of this dish. It's little thick in consistency & also has a addition of lemon juice, as it makes it a little tangy & tasty.
Dal Tadka
Prep Time-5mins 
Cook Time-45mins {Pressure cooing+resting}
Serves-3to4 People 
Pairs well with rice or as a side for naan & roti.
1/2Cup toor dal
1/2Cup masoor dal
1&1/2Cups of water
1Big onion chopped
4Green chili's sliced
Few curry leaves
1Tsp turmeric
2&1/2Tsp lemon juice {Adjust as needed}
1Tbs oil 
1Tsp mustard 
1Tsp cumin/jeera 
few red chili's 
1/2Tsp hing 
- Wash toordal, masoor dal & add them to a pressure cooker. Along with that add onions, green chili's & few curry leaves. Pressure cook them for 2 to 3 whistles & switch off the heat. Allow the cooker to cool down before transferring them to a deep vessel. 
- Add in turmeric, salt & lemon juice to dal. Mix them well. Adjust the taste of salt & lemon if needed. 
- Mean while  heat pan with oil for popu/tadka. Add in cumin, mustard seeds, red chilli's & last the hing. Once the mustard starts jumping switch off heat & mix it with dal. 
- Serve it with rice, roti & naan. 
- Omit adding lemon juice & add 2tomatoes while pressure cooking the dal.
- Add a 1/2 Cup water to the dal once you have transferred to the vessel & cook it for 5mins on low heat before adding tadka to it.  
Dal Tadka
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