Dal-Pakwan

Dal Pakwan:Lentils with Unleavened Bread

This is very Famous Sindhi BreakFast.



Recently my Sindhi friend family visited her here in US.And Her mom called us for Sindhi Dinner.
Out of all the dishes this dish took away my heart.

When I saw this dish I was like “What is this combination Matri with dal????”, I was like..ahhh I don’t think so I want to eat this.

But when I tried it, I don’t want to stop eating it.I never thought Matri(We call this in NorthIndia) with dal will go so well.

Welllll!!!!!!!!!!!!the result was I was not able to stop myself to give it a try and now it is one of recipe i always crave for.
This is famous for BreakFast but this is so filling that you can serve it as a MainCOurse Meal too.

Dal

Ingredients
1 1/2 Cup chana dal
1 tsp cumin seeds
One Small Onion
green chillies acc to taste
3 cups water
1/2 tsp turmeric powder
1 tsp amchur Powder
Salt to taste
1-2 tsp oil
A pinch of asafoetida

Pakwan

Ingredients:
1 1/2 cups All purpose flour(Maida)
1 Cup wheat Flour
1 tbs Suji(You can skip this but this will it really crispy Structure)
1/2 tsp Ajwain (caraway)seeds
2-3 tspn oil (Ghee is preferred)
Salt to taste
1/2 tsp Black Pepper powder
Sufficient water to make a dough
Oil for deep frying

Method:

For Dal:
Wash dal and soak it for 1-3 hour
Pour 1-2 tspn oil in a cooker and allow it to heat.Add little water and close the lid of cooker and give one whistle.Open the lid,check the dal ,it should be tender but not mushy.
In a pan add hing, cumin seeds and chopped onion and fry for a couple of minutes,than add it to dal.Add some amchoor powder.

For pakwan:

Mix the flour with all ingredients and sufficient water and make a dough.Dough should neither be too hard nor too soft.Let the dough rest for 15 min.Roll like chapati.
Prick the surface with fork/ knife, so that it don’t puff out (don’t forget to do this)
Heat the oil till smoking point ,Slide in the Pakwan and carefully fry it,on medium or low flame till it turns crisp and golden in color.



Serving:
Serve pakwan with dal,coriander/mint chutney,tamraind chutney,green chillis and onion.
Take a pakwan spread the dal over it then pour both the chutneys a lil but and sprinle onion n green chilli.you can give a lil hint of Lemon also.
Enjoyy!!!

Dal Makhani

Dal Makhani: Black Lentil with Kidney beans cooked in creamy sauce.




Dal makhani is one of the most popular lentil dish of North India,traditionally it is cooked on very low heat for several hours with fresh cream(malai).I got lots of emails saying how come north indian food blog dont have Dal Makhani recipe.I know MY BAD!! But no more wait,here comes my Dal Makhani Recipe with my Secret Tip....Enjoy!!!!!
INGREDIENTS

1 cup Black Urad Dal
1/4 cup Red Kidney Bean
onions - 1 medium size,finely chopped
tomatoes - 1 medium size,pureed
ginger/garlic paste - 1 tsp
red chilli pdr - 1 tsp
coriander pdr - 1 tbsp
garam masala - 1 tsp
cream - 1tbs + to garnish
coriander leaves - finely chopped,to garnish
oil - 2 tbs(you can do it in 1tbs also)
Whole garam masala(1 black cardamon, 2 green cardmon, 1 bay leaf)
salt to taste

Soak the pulses overnight.Here in US i dont soak the pulses,they get cooked without soaking so its all upto you if you need to soak,soak them Overnight.Cook it in a pressure cooker with salt.In a pan heat oil.Add whole gram masala,ginger/garlic paste and onions. Saute onions until they become translucent.Now add the pureed tomatoes, red chilli powder, coriander powder.Saute till the oil start to separate. Then add the paste to cooked pulses(in pressure cooker).Now my secret Tip :P before covering the cooker add 1 tbs cream to it,this will give you the creamy taste and texture which you will not get if you add cream to paste or garnish cream before serving.Check salt,cover and simmer for 30 mins on med-low heat.Garnish with gram masala,fresh cream and coriander leaves .Serve hot with Naan.

Oats Dosa!!!

Oats Dosa: Oats Crepe.
Being from North India i am a big big Fan of South Indian Food.I just loveeee Dosa Sambhar and after coming to US i came to know more about south indian cooking,back in india i just know Dosa,Idli,Vada Sambhar and Rasam,Utapam that's it.Here i came to know to many other south indian dishes like Lemon rice,tamarind Rice,Curd Rice,paniyarum etc

Well Recently we were trying to control our diet and also trying to eat healthy so i keep on searching net for healthy and tasty recipe.I saw these Oats dosa but thought OATS dosa????i don't like oats so thought i wont like it also and i dropped the idea of trying it.But after that i had it at my frds place and i just loveeee it..Now i am cooking it once in every week.Believe me just try it once you will fall in love with these Dosa.



Ingredients

1 cup oatmeal
1 cup semolina/rava/sooji
¼ cup rice flour(add more if you want it more crispy)
½ cup yogurt
1 teaspoon green chillies
2 tablespoons chopped coriander
Salt to taste
Chopped Onions

Method

Batter Making:
Soak the oats in 1/2 cup of water for 10 min.Then grind it in the blender.Mix all the ingredients and set aside for 15 minutes.
In 15 min your dosa batter is ready ,isn't really quick.And they really turned very tasty.Well once i had some left over Batter and i made dosa the next day too,next day it was more tasty then the earlier day reason being,bcoz of yogurt it became lil sour exactly like the normal dosa..So now if i know when i wanna eat these i try to make it lil earlier to get that sour taste..Otherwise Instant dosa is ready in 15 min :o)

Dosa Making:
Heat griddle; turn to medium heat and spread the dosa batter evenly as you do for your normal dosa.Spread a teaspoon of oil all around the dosa.Flip when the bottom site is done (turned golden brown). Wait for the other side to get cooked, about 1 minute.Pot some Chopped Onion on half side and cover with other half.
Serve it with sambhar and coconut chutney.

Variation:
1)U can add chopped Onion in batter itself.
2)To make it more healthy add some Veggie in batter like grated carrot,finely chopped Cabbage and whatever u can think of.
3)Instead of Filling chopped onion in b/w u can have poatato filling same as we use for Masala Dosa.
4)U can fill with Paneer Bhurji.
5)Mix Sliced Onion,paneer and, Coriander leaves and Chaat masala and use as filling.It too taste really good.

Enjoyy!!

Khasta kachori with Aloo Sabji

This is one of the most Famous Street Breakfast of North India.This is available on street only in the morning.I just love love love them.Here in US i really miss them,till date i never had it here in any city.So thought id trying it myself



Khasta Kachori is a common item in Uttar Pradesh and Punjab. The stuffed Kachori is deep fried at a low to medium heat. The key to being Khasta (Flaky crisp) is amount of shortening in the Kachori and the low frying temperature. Khasta Kachori is served with Aloo Sabji.

Here is Kachori n Aloo Sabji recipe.

What you think of about having this on your patio with a Cup of Tea and thats too when it is Raining....Man i will love to have it in rainy season.For now i cant have it on rainy season but can send this as my entry for Shanthi "Lovely Winter Recipe Event"
-----------------------------------------------------------------------------------------

Aloo Achari

Aloo Achari: Potato Curry with taste of Indian Pickle.!!



Ingredients:

• 30 ml. mustard oil, heated until smoking and cooled. This removes its pungent odour.
• 1/4 tsp. mustard or rai seed
• 1/4 tsp. fennel seeds
• 1/4 tsp. fenugreek or methi seed
• 1/4 tsp. cumin seeds
• 1/4 tsp kalonji or Nigella seeds
3-4 Boiled Potatoes
• 200 gm chopped/puree tomatoes
• Salt to taste
1-2 green chilli chopped
1 tbs chopped ginger
• 1 tsp. chilli powder or to taste
• 1/2 tsp. turmeric powder
1 tbs Coriander Powder
• 1/2 cup chopped coriander leaves.


Instructions

1. Heat oil in a Pressure Cooker or in a pan.
2. Add all whole seeds and allow to splutter or crackle.
3. Add tomatoes,green chilli,ginger and fry until they leave the oil.
4. Add all masala powder stir well.
5. Cook for a further 5 minutes.
6. Add the potatoes(Cut into cubes or u can mash them with hand keeping them in big chunks) and Stir.
7. Add 2 cup of water(u can adjust the water acc to ur taste,if u like watery subji add more water and vice versa)
8. If using Pressure cooker give it a whistle or if using pan covered n cook for 15 min.
9. Garnish with chopped coriander leaves.

Serve it with Parata,Poori or any kind of bread.
This Subji best goes with Khasta Kachori.

Palak Paneer(Paneer in Spinach gravy)

Palak paneer (Hindi: पालक पनीर, Urdu: پلک پنیر) is a common variation of Saag. Palak Paneer is a spinach curry almost always made with spinach whereas Saag is sometimes made with mustard leaves. It is served as a breakfast, lunch or dinner dish. It may be accompanied with lassi, a Punjabi sweet milk drink. Dhabas, or Indo/Pak street restaurants specialize with palak paneer. The difference between Palak Paneer and Saag Paneer is, in some cases, consistency. Palak is more watery compared to a more solid saag.

Ingredient:
2 cups paneer (cottage cheese), cut into 12 mm. (½") cubes
10 cups spinach (palak) leaves
¾ cup onion, Grated
4 cloves garlic
12 mm. (½") piece ginger, grated
2 green chillies, finely chopped
1 tsp Corainder Powder
¾ cup tomato purée
¼ tsp garam masala
2 tbsp oil
salt to taste


Methods/steps

1. Blanch the spinach in a big vessel of boiling water.
2. Drain, wash with cold water and blend in a liquidiser to a smooth purée.
3. Cut the paneer into small pieces and deep fry in hot oil until golden brown(u can skip this ans can used paneer without frying)
4. Remove and drain on absorbent paper. Keep aside.
5. Heat the oil in a pan and fry the onions paste till it turn translucent.
6. Add the garlic, ginger, green chillies,coriander powder and fry again for a little time.
7. Add the tomato purée and fry stirring continuously till the mixture leaves oil.
8.Add the spinach purée, paneer, garam masala, and salt 1 cup of water and bring to boil.
9. Serve hot.

Lauki ke kofta

Lauki(Doodhi) Ke Kofte

Lauki (Latin Lagenaria siceraria) belongs to the curcubitaceae family and is also known as bottle gourd. These gourds contain moderate amounts of Vitamins C and B complex and a few proteins. Their high water content makes them cooling and lubricating.





Ingredients

Koftas
500 gms lauki peeled and grated
2 table spoons besan / gram flour
2-3 green chillies
Little grated ginger
Salt to taste
1 tea spoon red chilli powder
Finely chopped few coriander leaves

Ingredients for gravy

2 medium sized onions finely chopped
2 medium sized tomatoes grated / puree
1 small capsicum chopped
2 green chillies
Little grated ginger
2-3 flakes garlic
Few chopped coriander leaves
salt to taste
1 tea spoon red chilli powder
1/2 tea spoon turmeric powder
2 tea spoon coriander powder
1 tea spoon garam masala
2 sticks dalchini / cinnamon
3-4 bay leaves / tej patta
1 big cardomom / badi elaichi crushed
3-4 cloves
oil for frying and cooking
water that is extracted from lauki and kept aside


Method for kofta

Grate the lauki and squeeze out water from it completely.
Store the water in a bowl separately.
To this grated lauki add grated ginger, chopped green chillies, chopped coriander leaves, salt, red chilli powder and mix well.
Now add besan to bind and make round or oval balls.
You can apply oil to your palm before making balls to avoid koftas sticking on your hands.
Then deep fry these koftas simultaneously to golden brown colours. The size of koftas can vary according to the liking of every individual.

Method For Gravy

Heat 3-4 table spoons of oil in a heavy bottom vessel.
Put dalchini, crushed elaichi, tej patta, cloves let it splutter in oil then add green chillies, garlic, ginger, onions and cover the vessel for few minutes on medium flame, keep stirring in between and cook till onions turn brown in colour
Now add tomatoes, salt and turmeric, red chilli, jeera, coriander powders and mix well.
Now again cover the vessel.
Keep stirring at intervals and check if the gravy is even and well blended.Now add chopped capsicum and again cover the vessel for few min
You can add the extracted water from lauki now and let the gravy boil.
Sprinkle garam masala.
Now since the gravy is ready switch of the gas.
The gravy should neither be too thick nor too thin but medium.
At the time of serving heat the gravy, transfer in serving dish add the koftas now and garnish with coriander leaves.
Do not add the kofta before serving as it will absorb all the gravy.

North Indian Kadhi

Kadhi (Hindi: कढी) is a traditional North Indian dish like soup that is eaten with rice and roti. It is prepared by mixing chickpea flour (besan), yoghurt and water and cooked over medium heat. North indian style kadhi is usually spicy and also contains fried chickpea flour and vegetable balls pakoras



Ingredients

For the Sauce:
• 2 cups extra-mature or 'khatta' natural yoghurt
• approximately 4 cups water
• 4 tbs. gram flour or besan
• 1 tbs. cooking oil
• 1/2 tsp. fenugreek or methi seeds (too many will make kadhi bitter)
• A pinch of asafoetida or hing powder
• 12-15 curry leaves or Kadhi patta
• 1 1/2 tsp. salt, adjust to taste
• 1/2 tsp. chilli powder
• 1/2 tsp. turmeric powder
1 tsp. cumin seeds
• 4-5 small, dry red chillies

For Dumplings or Pakore:
• 2 cup gram flour or besan, sifted to remove lumps
• 1/4 tsp. salt
• 1/2 tsp. baking powder
• Water to make batter
• 2 cups oil for deep frying

For Tempering or Tarka:
• 1 1/2 tbs. ghee
• 1/2 tsp. chilli powder

Instructions

1. Making Kadhi Sauce:
2. Place yogurt in a bowl, add sifted besan and beat together, to make a smooth batter. Add salt, chilli, turmeric and water. Mix well.
3. Heat oil in a pan/preesure cooker(smthg deep) and add fenugreek seeds,whole red chilli,curry leaves and asafoetida powder. As soon as the cumin seeds begin to splutter or turn brown, add the yoghurt-besan mix.
4. Bring to boil, stirring frequently, until it stops trying to rise and boil over. Turn heat down to medium.
5. Let it simmer gently, until the sauce reaches a custard like consistency. Placing a heavy ladle in the pan helps to stop it from boiling over during simmering. Stirring from time to time also helps to keep it from boiling over.
6. Allow kadhi to cook on low heat for at least 1/2 hour.
7. While the Kadhi is cooking make the dumplings as follows.
8. Making Pakoras or dumplings:
9. Place all ingredients for dumplings in a bowl and make a batter with enough water. Beat it well. The trapped air is what will make them light and fluffy. Solid dumplings do not taste nice.
10. Heat oil to a medium heat (just beginning to smoke), in a wok or kadhai. When right temperature is reached, a drop of batter dropped in the oil should float sizzling to the top.
11. Drop dollops of the batter into the hot oil, either with a dessert spoon or with your fingers. Do this gently, from the side of the wok, to stop the oil from splashing on to your hands/face. Make as many at a time as can float without overlapping each other. Fry until golden brown. Keep aside.
12. When the sauce is ready, add pakoras/dumplings to the kadhi, stir and turn heat off.
13. Tempering: Before serving, heat the kadhi and place in a serving bowl.
14. Heat ghee in a large ladle or small pan. Add Chilli Powder.Pour it over the kadhi. Cover with a lid immediately. This will allow the flavours to infuse.
15. Serve with Rice or chapati.

TIP: If u dont have Khaata yogurt then to give that taste to kadhi add 1 tsp of Citric Acid..it will give the same "Khaata" taste to kadhi

I m Sending this as my Entry for Curry Mela of Srivalli

Malai Kofta!!

One of the Most Famous North Indian Recipe!!





Ingredients
For Koftas
Few Chopped cashew,pista ,raisin and almonds (use whichever nuts are available in ur Kitchen)
1 cup grated boiled potato
2 chopped chilli
Coriander leaves chopped
1/4 cup paneer grated
Salt to taste
Chat Masala-Acc to taste
2 Bread Slice
Oil for Frying

For Gravy
2 number onion
2 number tomato
2 tbsp coriander pdr
1/2 cup cream
1 tsp garam masala
2 Green Eliachi
1 piece Cinnamon
1 Black Elaici
1 tbsp ginger garlic paste
2 tbsp oil
1 tsp red chilli pdr
Salt to taste
1 pinch turmeric

For Koftas
Mash the potatoes and Bread Slices (make them lil wet) . The resulting dough should be firm. Season with salt. Make this dough into balls.
In other bowl mix the nuts,paneer,coriander,green chilli,salt n Chat masala.Put 1 tsp of the mixture in the center of each ball. Roll into perfect rounds.Heat the oil on a medium flame. Deep fry these rounds till pale golden in colour.Drain on paper towels and keep aside.
For the gravy,
First heat the 2 tbsps of oil in a deep pan and fry the onions till light brown.
Add toamtoes,ginger/garlic paste,and rest of the masalas and fry for few min.Grind into a paste.Heat oil in a wok/pan,put whole gram masala(elaichi,cinnamon)·Put this paste back into the pan and fry till the oil begins to separate from the masala.Add 1 cup of warm water (the sauce for this dish is meant to be thick so do not add too much water) to this masala to form a sauce/gravy. Mix well. Season with salt.Bring the sauce/gravy to a boil and then reduce the fire to a simmer.Add cream , If you don’t have cream add little milk and mix fast with out curdling and add finely grated paneer that will give good creamy texture·Gently add the kofas to this sauce/gravy and stop cooking .Turn off the fire and sprinkle the garam masala and chopped coriander all over the top of the dish. (Add kofta before serving as if kofta will be in gravy for too long they will absorb all the gravy)

Dum Paneer Kali Mirch!!

Being a fan of Paneer i keep on searching paneer recipe from here n there.This time when i went to india i bought some Sanjeev Kapoor CookBooks from there i got this recipe of Dum Panner Kali Mirch!.Though the Chef suggests cooking this dish in a small earthen pot, I tried making it on gas range itself and it turned out really good.

So here goes the recipe

Cottage Cheese - 500 gms.

Onions - 2 medium size

Ginger - 2 inch piece

Garlic pods - 5-6

Green chillies - 2-3

Coriander/Cilantro - 7-8 springs

chopped Mint/Pudina - 3-4 sprigs chopped

Yogurt - 1/2 cup

Bay leaves - 2

Cloves - 4

Cinnamon sticks - 2 medium size

Green Cardamoms - 3

Coriander/Dhaniya powder - 1/2 tsp

Cumin powder - 3 pinches

Garam Masala powder - 1/2 tsp

Fresh Cream -4 tbs

Peppercorns - 1 tbs crushed

Salt - to taste

Procedure:

Cut the cottage cheese into cubes.Keep aside (U can also fry them in 1tbs of oil). Fry the onions until brown and grind into a fine paste along with ginger, garlic and green chillies. Heat 2 tbs oil in a skillet, Add bay leaves, cloves, cardamoms and cinnamon sticks. Add the ground paste. Mix well. Add whisked yogurt, coriander powder and garam masala powder. Add fresh cream and salt to taste. Add a cup of water and bring the gravy to a boil. Add paneer cubes and the chopped cilantro and mint,Cover it and let it cook for 10-15 min on Low-Med Temp. Sprinkle ground peppercorns on top. Serve Hot with Fried Rice/ Rotis.