Dal Makhani: Preparation Time: Cooking Time: Servings

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DAL MAKHANI

a spicy and heavy dal preparation made with a combination of rajma and urad
dal
Preparation Time : 30-35 minutes
Cooking Time : 35-40 minutes
Servings : 4

INGREDIENTS
Whole black gram (sabut urad dal)
1/2 cup

Red kidney beans (rajma)


2 tablespoons

Salt
to taste

Red chilli powder


1 teaspoon

Ginger, chopped
2 inch piece

Butter
3 tablespoons

Oil
1 tablespoon

Cumin seeds
1 teaspoon

Garlic, chopped
6 cloves

Onion , chopped
1 large

Green chillies, slit


2

Tomatoes, chopped
2 medium

Garam masala powder


1 teaspoon

METHOD
Pick, wash and soak sabut urad and rajma overnight in three cups of water. Drain. Pressure cook
sabut urad and rajma in three cups of water with salt and half the red chilli powder (you can add half
the ginger too if you wish) for three whistles. Open the lid and see if the rajma is totally soft. If not
cook on low heat till the rajma becomes totally soft. Heat butter and oil in a pan. Add cumin seeds.
When they begin to change colour, add ginger, garlic and onion and sauté till golden. Add slit green
chillies, tomatoes and sauté on high heat. Add the remaining red chilli powder and sauté till the
tomatoes are reduced to a pulp. Add the cooked dal and rajma along with the cooking liquour. Add
some water if the mixture is too thick. Add garam masala powder and adjust salt. Simmer on low heat
till the dals are totally soft and well blended. Serve hot.

Recipe Tip :
This recipe tastes just as good (even better!) the following day after reheating properly. Chef Kapoor likes it
cold too! But the parathas should be hot.

PENNE WITH PESTO AND CHERRY TOMATOES


Pasta cooked withbasil leaves, cherry tomatoes and spices - a delicious
recipe.
Preparation Time : 10 minutes
Cooking Time : 15-20 minutes
Servings : 4

INGREDIENTS
Penne , boiled
200 grams

Basil leaves
30-40

Garlic
6 cloves

Pine nuts(chilgoza)
3 tablespoons

Olive oil
7 tablespoons

Parmesan cheese
1/2 cup

Cherry tomatoes
10-12

Salt
to taste

Black peppercorns, crushed


5-6

Cream
2 tablespoons

METHOD
For pesto sauce grind together basil leaves, four garlic cloves, pine nuts, five tablespoons of olive oil
and parmesan cheese till smooth. Slice the remaining garlic cloves. Heat the remaining olive oil in a
pan. Add sliced garlic and sauté till golden. Add cherry tomatoes, pasta, salt, crushed black
peppercorns and toss. Add pesto sauce and toss. Add cream and toss. Cook for a minute. Serve hot.
MANCHURIAN ROLL
Vegetable munchurian filling stuffed in crusty bread
rolls
Preparation Time : 30-40 minutes
Cooking Time : 20 minutes
Servings : 4

INGREDIENTS
Crusty bread rolls
4

Carrot, grated
1 medium

Cabbage, shredded
1 medium

Cauliflower, grated
1/4 small

Salt

Refined flour (maida)


3 tablespoons

Dark soy sauce


3 teaspoons

Oil
2 tablespoons + to deep fry

Ginger, chopped
1 inch piece

Garlic, chopped
4-6 cloves

Green chillies, chopped


3

Sugar
1 teaspoon

Cornflour/ corn starch


2 teaspoons

Spring onions with greens, chopped


3 medium

White vinegar
1 tablespoon
METHOD
Take carrot in a bowl. Add cabbage, cauliflower and salt and mix. Add refined flour and dark soy
sauce and mix well. Shape into marble sized balls. Heat sufficient oil in a wok and deep fry the balls
till golden. Meanwhile heat two tablespoons oil in a pan. Add ginger, garlic and green chillies and
sauté till fragrant. Drain and add the fried balls and stir. Add half a cup of water and dark soy sauce
and stir. Add sugar and salt and mix. Mix cornflour with a quarter cup of water and add to the pan and
stir. Add spring onion with greens and mix well. Add vinegar and mix. Slit the rolls without cutting
through. Put some of the Manchurian mixture in the slit and press lightly. Serve immediately.

PANEER KAJU PASANDA


Cottage cheese and cashewnuts cooked into a delicious gravy with fresh indian
spices.
Preparation Time : 25-30 minutes
Cooking Time : 20-25 minutes
Servings : 4

INGREDIENTS
Cottage cheese (paneer)
400 grams

Cashewnuts
15-20

Onions
2 medium

Coconut
2 inch piece

Ginger
1 inch piece

Garlic
2-3 cloves

Fresh coriander leaves


a few sprigs

Kashmiri red chillies


5-6

Poppy seeds (khuskhus/posto)


1 tablespoon

Cumin seeds
1 teaspoon

Coriander seeds
1 tablespoon

Cloves
2

Cinnamon
1 inch stick
Sunflower seeds (charoli/chironji)
2 tablespoons

Oil
3 tablespoons + to deep fry

Tomato puree
1 cup

Sugar
1 teaspoon

Salt
to taste

Fresh cream
1/2 cup

METHOD
Cut cottage cheese into one and a half inch sized cubes. Heat sufficient oil in a kadai and deep-fry the
cottage cheese cubes till light golden. Drain onto an absorbent paper and set aside. Deep-fry
cashewnuts in the same oil till light golden. Drain onto an absorbent paper and keep aside. Peel,
wash and roughly chop onions. Wash and roughly chop the coconut. Peel, wash and roughly chop
ginger and garlic. Clean, wash and roughly chop coriander leaves. Remove stems and dry roast
Kashmiri red chillies along with poppy seeds, cumin seeds, coriander seeds, cloves and cinnamon.
Combine onion, coconut, ginger, garlic, coriander leaves, Kashmiri red chillies, poppy seeds, cumin
seeds, coriander seeds, cloves, cinnamon and sunflower seeds and grind to a paste using a little
water. Heat three tablespoons of oil in a kadai, add the ground paste and fry for four to five minutes till
it emits a nice aroma or till oil leaves the masala. Add tomato puree, sugar, salt and half cup of water
and continue to simmer on low heat for ten to fifteen minutes or till gravy is thick. Add the fried cottage
cheese and cashewnuts and cook further for a minute. Gently stir in the fresh cream and serve hot

OVEN BAKED EGGS WITH CREAMY VEGETABLES


Array of vegetables dunked in cream topped with egg, crumbs and herbs and baked
crisp
Preparation Time : 1 minutes
Cooking Time : 20 minutes
Servings : 4

INGREDIENTS
Eggs
4

Butter
4 tablespoons

Onion , chopped
1 medium

Mushrooms, sliced thinly


5-6

Carrot, blanched diced


1 medium

Potato, blanched diced


1 medium
Green peas, blanched
1/2 cup

Corn kernels
1/2 cup

Salt
to taste

Cream
4 tablespoons

Milk
1/4 cup

Processed cheese, grated


1/4 cup

Bread crumbs
1/2 cup

Fresh parsley, chopped


2 tablespoons

Red chilli flakes


1 1/2 teaspoons

METHOD
Pre heat the oven 200 degree cen.Heat butter in a pan. Add onion and sauté for a minute then and
add mushrooms. Sauté till light brown. Add carrot, potato, green peas and corn niblets. Stir. Add salt,
fresh cream, milk and cheese. Cook for five minutes or till well blended. In a bowl mix together the
bread crumbs, parsley and red chill flakes. Preheat the oven to 200 oC. Pour vegetables into a baking
dish. Sprinkle three fourths of the bread crumb mixture on it. Break eggs, one at a time, onto the
vegetables. Sprinkle the remaining bread crumb mixture. Bake at 200oC for eight to ten minutes.
Serve hot.

EGGPLANT PIZZA
An unusual base for a pizza, eggplant roundles make this pizza uniquely exotic to
taste
Preparation Time : 20 minutes
Cooking Time : 15 minutes
Servings : 4

INGREDIENTS
Eggplants/ brinjals , round
2 large

Salt
to taste

Refined flour (maida)


1/2 cup
Black pepper powder
1/2 teaspoon

Olive oil
1 tablespoon + to shallow fry

Garlic, chopped
2 tablespoons

Tomato concasse
1 cup

Black peppercorns, crushed


8-10

Fresh basil leaves


few leaves

Onion , sliced
1 medium

Button mushrooms, sliced


2-3

Yellow capsicum, cut into thin strips


1/2 small

Red capsicum, cut into thin strips


1/2 small

Green capsicum, cut into thin strips


1/2 small

Processed cheese, grated


1 cup

METHOD
Wash eggplant and cut them into one-centimetre slices. Apply some salt and keep for some time.
Take maida, add pepper powder to taste and salt and sieve together. Wash eggplants again and dry
them on a tissue pepper. Coat with the seasoned flour. Heat one to two tablespoons of olive oil in a
frying pan and fry eggplant slices on both sides till golden brown. Use more oil if required. Transfer
them onto an absorbent paper and keep warm Pre-heat oven to 180 C. Heat one tablespoon of olive
oil in another pan. Add garlic and sauté. Add tomato concasse and sprinkle with a little water. Stir and
cook for a while. Add salt, freshly crushed pepper powder to taste, fresh basil leaves and mix and
cook till reduced. Mix onion, sliced mushrooms and capsicum julienne. Once the tomato sauce is
ready, spread it on the fried eggplant pieces. Over that spread the onion mixture. Spread grated
cheese. Bake in a preheated oven at 180 C till the cheese has melted. Serve immediately.

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