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Wednesday, 23 April 2014

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Source(google.com.pk)

Dal Makhani is a popular dish from state of Punjab. Rich and hearty, dal makhani is a combination of whole urad (an Indian lentil)and red kidney beans. It goes well with naan (oven-baked flat bread) or tandoori roti (oven-baked whole wheat flat bread).

Serves 2 to3.Dal Makhani

Ingredients:

1/2 cup whole urad dal (available in Indian grocery stores)

1/8 cup red kidney beans (Rajma)

1 teaspoon grated ginger

1 minced green pepper or adjust to taste (Hari Mirch)

1/2 teaspoon turmeric (Haldi)

3/4 teaspoon salt

1/2 teaspoon mango powder (Amchoor)

1/4 teaspoon garam masala

1/4 cup cream

2 tablespoons ghee or clarified butter

1/2 teaspoon cumin seed (Jeera)

Pinch of asafetida (Hing)

3 to 4 whole red chilies (Sabut Lal Mirch)

1/4 teaspoon red chili powder optional (Lal Mirch)

For garnish:

1/2 tablespoon shredded ginger

Method:

Wash urad dal and kidney beans well. Soak the dal in six cups of water at least for eight hours. After soaking, dal will be about two and a half times the volume of the original.

Place the dal in a pressure cooker with four cups of water. Add the salt, turmeric, ginger, and green chili.

Set to cook over medium high heat. When it begins to steam, turn the heat down to medium. Cook 25 minutes.

Turn off the heat. Wait until steam has stopped

before opening the pressure cooker. The dal and kidney beans should be soft and tender.

Lightly mash the kidney beans and dal. Cook for another five minutes on low-to-medium heat.

Add cream, garam masala, and amchoor powder. Cook for ten minutes on low heat.

Heat the ghee in a small

saucepan. Test the heat by

adding one cumin seed to the oil; if it cracks right away, the oil is ready. Add cumin seeds. When they crack, add the asafetida, red chilies, and red chili powder. Stir for a few seconds.

Add cumin seeds, and as the cumin seeds crack add asafetida, red chilies and red chili powder and stir for a few seconds.

Add one teaspoon of water to keep the spices from burning. Pour the spiced ghee over the dal.

Garnish with shredded ginger.

Steamed gram-flour dumplings cooked in spicy gravy is a popular dish from the Indian state of Rajasthan. This mouth-watering dish will

complement any meal.

Serves 4.

Ingredients:

For theGattes

1 1/4 cup besan (gram flour) (available in Indian grocery stores)

1/2 teaspoon chili powder adjust to taste

1/2 teaspoon salt

1/8 teaspoon turmeric (haldi)

3 tablespoons yogurt (dahi)

3 tablespoons oil

For the kadhi

1 cup yogurt (dahi)

1 tablespoon besan (gram flour)

1/4 teaspoon turmeric powder (haldi)

1/4 teaspoon chili powder adjust to taste

1 tablespoon coriander powder (dhania)

1 teaspoon salt adjust to taste

2 tablespoons oil

1 teaspoon cumin seeds (jeera)

1/2 teaspoon mustard seeds (rai)

1/8 teaspoon asafetida (hing)

4 whole red chilies

1 bay leaf (tejpat)

1 black cardamom optional

1/2 teaspoon paprika (dagi mirch)

For Garnish

2 tablespoons chopped cilantro

Method

For Gattes

Mix all the ingredients in a mixing bowl and gather into a soft dough, adding a little water if needed. At this point the dough will be a bit sticky; wetting your fingers with oil or water will help.

Divide the dough into four or five parts. Roll each one between your palms into a long, smooth log, approx. five” in length and ¾” in

diameter. You will need to oil your palms to prevent the dough from sticking.

Bring three cups of water to a boil in a pot. Gently drop the gatte logs into the boiling water and cook four to five minutes, or until they begin to float up to the surface.

Remove the cooked Gatte logs from the water and let them cool.

Slice the logs into approx. ¾ inch pieces. Set the Gatte aside.

For The Kadhi

Mix yogurt and gram flour into a smooth paste. Add turmeric, chili powder, and coriander powder to the yogurt paste.

Pour the oil into a saucepan over medium heat. Test

the heat by adding one cumin seed to the oil. If the cumin seed crack immediately, the oil is ready. Add the cumin seeds, mustard seeds, and asafetida.

When seeds crack add the whole red chilies, bay leaf, cardamom, and paprika. Stir for a few seconds.

Pour in the yogurt paste and stir for two minutes. Add three cups of water and stir until the gravy comes to a boil. Add salt to taste.

Add the gatte to the gravy. Cover and cook over low-to-medium heat for 20 minutes or longer. Turn off the heat.

Add cilantro and cover the pot for a few more minutes.

Now you are ready to serve!