This delicious Mughlai dish gets its name Navratan (meaning nine gems) from the nine different veggies, fruit, and nuts used in it. Serve it with hot naans and you’re sure to impress.
Ingredients
4 tbsps. vegetable/ canola/ sunflower cooking oil
1/2 cup cashews, broken into bits
1 cup paneer (cottage cheese)
2 medium-sized onions chopped and ground to a fine paste
2 tsps. garlic paste
1 tsp ginger paste
3 tomatoes chopped and ground to a fine paste
1 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1 tsp garam masala powder
1 cup peeled, cubed, parboiled potato
12-15 french beans, tops and tails removed, parboiled
2 medium carrots chopped into small cubes and parboiled
1/2 cup green peas, parboiled
1 cup cauliflower florets, parboiled
1 medium-sized green bell pepper, seeds removed and cut into 1″ squares
1 cup pineapple cubes
3 tbsps. thickened/ double/ heavy cream
Salt to taste
Steps to Make It
Gather the ingredients.
Heat a deep pan on medium flame and add 1 tsp of cooking oil to it. Now add the cashews and fry till slightly darker. Remove with a slotted spoon and keep aside on paper towels, for later use.
Do the same for the paneer cubes and keep aside for later.
In the same pan, add the remaining cooking oil and heat. Now add the onion paste and fry till slightly browned.
Add the garlic and ginger pastes and fry for 1 minute. Now add the tomato paste and fry for another 1 minute.
Add all the spice powders and fry the masala till the oil begins to separate from it. Stir often to keep the masala from sticking to the pan and burning.
Now add 1 cup of warm water to this masala and mix well. Cook for 1 minute.
Add all the vegetables, pineapple, paneer and previously fried cashews. Mix gently but well making sure not to mash or break the pieces of the vegetable. Cook till veggies are done but not limp
Add the cream, season with salt to taste, stir and turn off heat.
Dal Tadka is one of the most popular lentil dish served in Indian restaurants. Basically, dal tadka is cooked lentils which are tempered with oil or ghee fried spices & herbs.
I have to admit that I simply love the dal tadka that is served at the restaurants even though we hardly eat out.
So I try to recreate the restaurant magic in most of the food that I make at home. Here the restaurant style flavors come from smoking the dal using a red-hot charcoal.
Ingredients
For Cooking Lentils
▢1 cup tuvar dal (arhar dal or split pigeon pea lentils) or 200 grams or ½ cup tuvar dal + ½ cup masoor dal (split pink lentils)
▢1 to 2 green chilies or serrano peppers – chopped or slit lengthwise
▢½ cup chopped onions or 1 medium sized onion
▢1 cup finely chopped tomatoes or 2 medium sized tomatoes
▢1 teaspoon finely chopped ginger or 1 inch ginger, peeled and finely chopped
▢½ teaspoon turmeric powder (ground turmeric)
▢½ teaspoon garam masala
▢1 pinch asafoetida (hing) – optional
▢2.5 cups water – for pressure cooking
▢1 or 2 tablespoon low-fat cream – optional
▢2 tablespoon chopped coriander leaves (cilantro)
▢salt as required
For Tempering Or Tadka
▢3 tablespoon oil or 3 tablespoon ghee (clarified butter)
▢1 teaspoon cumin seeds
▢5 to 6 medium garlic cloves – finely chopped
▢2 to 3 dry red chilies – broken and seeds removed
▢½ teaspoon red chili powder or cayenne pepper or paprika
For Garnish
▢1 tablespoon chopped coriander leaves (cilantro)
For Dhungar Method
▢a small piece of charcoal
▢¼ teaspoon oil or ghee (clarified butter)
Instructions
Cooking Lentils
Rinse the lentils and add them to a 3 litre pressure cooker. You can also cook the lentils in a pot. Just soak the lentils for an hour or two before you cook them in a pot.
To the lentils, add chopped onions, tomato, green chilies, ginger.
Add water. If cooking in a pot, then about 3 to 3.5 cups of water can be added.
Add turmeric powder and asafoetida. Mix very well.
Pressure cook the lentils for about 7 to 8 whistles or more till they become soft and creamy.
Mash the cooked lentils with a wired whisk or with a spoon and keep aside. If the consistency looks thick, then add some water to get a medium consistency. Then simmer for 3 to 4 minutes.
Once the desired consistency is reached, add low-fat cream (optional), garam masala powder, chopped coriander leaves and salt. Switch off the heat.
Mix well so that everything combines uniformly. Check salt before you add the tempering. If the salt is less than add more salt.
Dhungar Method (Optional)
Next is the dhungar method of flavoring the lentils with the smoky fumes of burnt charocal. For this with the help of tongs or on a grill pan, place the a small piece of charcoal like shown in the stepwise photo guide in the post.
Burn the charcoal till it becomes red hot. Please use natural charcoal for this method.note that this is an optional step and you can proceed directly to the tempering method.
Place the red hot charcoal in a small steel bowl.
Pour about ¼ teaspoon of oil or ghee on the charcoal. You will see fumes emanating as soon as you pour oil or ghee on the hot charcoal.
Place this bowl on the dal.
Cover the cooker or the pot with a lid and let the dal get infused with the charcoal smoke. Just keep for 1 to 2 minutes.
Do not keep for a longer time as the dal may turn bitter. Remove the bowl carefully with the helps of tongs and cover cooker with a lid. Set aside.
Making The Tempering (Tadka Or Chaunk)
Next heat oil or ghee in a small pan. First add cumin seeds and crackle them. The cumin should get fried and not be raw but don’t burn them.
Now add red chilies, asafoetida and chopped garlic. Let the garlic brown and the red chilies change color.
Lastly add kasuri methi and red chili powder. Mix and switch off the heat. Make sure to fry the tempering ingredients at a low flame, so that you don’t burn them.
Pour the entire tempering mixture into the dal.
You can mix the dal or serve the dal tadka with the tempering on top it. Garnish it with coriander leaves.
Serve dal tadka hot with steamed basmati rice, jeera rice (cumin rice) or with roti or naan or paratha.
How to make Dal Tadka
1. Rinse 1 cup tuvar dal or arhar dal (split & husked pigeon pea lentils) for a couple of times in water. Add them to a 3 litre pressure cooker.
2. Add ½ cup chopped onions, 1 cup finely chopped tomatoes, 1 or 2 green chilies and 1 teaspoon finely chopped ginger.
3. Pour 2.5 cups of water. If cooking in a pot, then about 4 to 4.5 cups of water can be added.
4. Add ½ turmeric powder and 1 pinch of asafoetida (hing). If you do not have asafoetida, then skip it.
5. Mix well.
6. Pressure cook the lentils for about 7 to 8 whistles or more till they become soft and creamy. Mash the cooked lentils with a wired whisk or with a spoon and keep aside.
7. Once the desired consistency is reached, add 1 to 2 tablespoons low-fat cream (optional), ½ teaspoon garam masala powder, 2 tablespoons chopped coriander leaves (cilantro) and salt as per paste. Switch off the the heat.
8. Mix well so that everything combines uniformly. Check the salt before you add the tempering. If the salt is less than add more salt to the dal.
9. The final consistency of the cooked dal.
Optional – smoking or dhungar method
10. Next is the dhungar method of flavoring dal tadka with the smoky fumes of burnt charcoal. For this with the help of tongs or on a grill pan like shown in the photo below, place a small piece of charcoal.
Burn the charcoal till it becomes red hot. Please use natural charcoal for this method. Note that this is an optional step and you can proceed directly to the tempering method.
11. Place the red hot charcoal in a small steel bowl. You can also use onion layers or a halved hollow onion for the same.
12. Pour about ¼ tsp of oil or ghee on the charcoal. You will see fumes emanating as soon as you pour oil or ghee on the hot charcoal.
13. Place this bowl on the dal.
14. Cover the cooker or the pot with a lid and let the dal get infused with the charcoal smoke. Just keep for 1 to 2 minutes.
Do not keep for a long time as then the dal can taste bitter. Remove the bowl carefully with the help of tongs and cover the cooker with a lid. Set aside.
Making tempering or tadka
15. Next heat 3 tablespoons oil or ghee (clarified butter) in a small pan. First, add 1 teaspoon cumin seeds and crackle them. The cumin should get fried and not be raw, but don’t burn them.
16. Now add 2 to 3 dry red chilies, a generous pinch of asafoetida and 5 to 6 medium sized garlic cloves which have been finely chopped. Let the garlic brown and the red chilies change color. Do not burn the garlic.
17. Lastly add 1 teaspoon crushed kasuri methi and ½ teaspoon red chili powder or cayenne pepper. Mix and switch off the stove. Make sure to fry the tempering ingredients at a low flame, so that you don’t burn them.
18. Pour entire tempering along with the oil or ghee into the dal.
19. You can mix the dal with tempering or serve the dal tadka with the tempering on top it. Garnish with coriander leaves. Serve it hot with steamed basmati rice, cumin rice or with Indian flatbread like roti
▢sambar masala or idli podi, add as required – optional
Cook ModePrevent your screen from going dark while making the recipe
Instructions
Soaking Rice And Lentils
In a bowl take the usked whole urad dal and fenugreek seeds. You can also use split husked urad dal instead of husked whole urad dal.
Rinse both the urad dal and methi seeds for a couple of times.
Then soak them in 1 cup water for 4 to 5 hours.
In another bowl take the parboiled rice or idli rice. Rinse the parboiled rice or idli rice for a couple of times and keep aside.
Add 2 cups of water. Mix well and soak everything for 4 to 5 hours.
Grinding & Fermenting Uttapam Batter
Strain the urad dal and reserve the water. Keep this water for grinding the dal.
Use the wet grinding blade in the jar for grinding both urad dal and rice. Add the strained urad dal in the grinder jar.
First add ¼ cup of the reserved water and grind for some seconds. Then add the rest of ¼ cup water and continue to grind till the batter is light, smooth and fluffy. If the mixer becomes too hot while grinding, then stop. Let the mixer cool down and grind again. Quantity of water depends on the freshness of urad dal. So add water as required.
Pour the urad dal batter in a large bowl or pan. The batter should be fluffy, smooth and light.
To the same jar, add half of the rice.
Then add ¼ to ½ cup water and grind till smooth. A fine grainy consistency of rice is also fine in the batter. You can grind the rice in two to three batches. I grind in two batches. For rice I always end up adding overall ¾ cup water and a few tablespoons more of the water at times.
Pour the rice batter in the bowl containing the urad dal batter.
Add 1 teaspoon rock salt or as per taste. In very cold temperatures, avoid adding salt. Instead add ¼ teaspoon sugar. Sugar aids in the fermentation process.
Mix both the batters very well with your hands or a spoon or spatula.
Cover and allow the batter to ferment overnight for 8 to 20 hours. The timing will vary depending on the temperature conditions in your city.
The batter should increase in volume and double or triple.
Just lightly stir the batter. Check the consistency. If the batter looks too thick, you can add about ⅛ to ¼ cup water or more if required. Mix well.
Making Plain Uttapam
Heat up a tawa or a cast iron pan, brush or spread some oil on the tawa. Pour the batter with a ladle or spoon. For non stick pan, you need not grease the pan. The tawa has to be hot. While making uttapams, you can regulate the flame from low to high. Before pouring the batter, reduce the flame to low.
Gently spread the batter to a thick pancake. Note that the quantity of batter to make uttapam will be more than what you would normally use for a dosa. The uttapam should be thick.
Cook the uthappam on a medium flame. Drizzle some oil on the top and sides.
Uttapam takes a longer time to cook than dosas. Cook till the base is golden.
Then flip and cook the other side.
Both sides should be cooked well. Prepare the uthappam this way with the rest of the batter. You can also make idlis or paniyarams or punugulu with this batter.
Serve Uthappam hot or warm with coconut chutney and sambar. You can also pack them in tiffin box as they remain soft even after cooling.
Making Onion Uttapam
Before pouring the batter, reduce the flame to low. Pour the batter with a ladle or spoon. Gently spread the batter to a thick pancake.
First method to make onion uttapam: Add some chopped onions on the uttapam as soon as you spread the batter. Lightly press the onions on the uttapam so that they stick to the batter. You can even sprinkle a pinch of salt.
Drizzle with some oil on the sides and on the uttapam. Cook on a medium flame.
When the base becomes golden and crisp, gently flip the uttapam. Cook the side with the onions till the onions caramelize.
You can even gently press with the spatula so that some uncooked batter also gets cooked well. If the uttapam is not cooked well, there will be raw uncooked batter in the center. So do make sure to cook it properly.
Flip over to check if this side is cooked well. The onions will also be caramelized. You can caramelize the onions more if you want.
Second method to make onion uttapam: In a plate take 1 cup chopped onions, 2 or 3 chopped green chilies, 12 to 15 curry leaves (chopped) and ⅓ cup chopped coriander leaves.
Mix very well and keep aside.
Spread the batter on the tawa and top the onion mixture on the uttapam.
Drizzle some oil on the sides and top. Cook the uttapam on a medium-low to medium flame.
Then turn over and cook till the uttapam as well as the onions are caramelized.
Serve onion uttapam hot or warm with coconut chutney and sambar.
Making Onion Tomato Uttapam
Mix the chopped onions, tomatoes, green chili, coriander together in a bowl.
Spread the batter on the tawa or skillet.
Top the Uttapam with the onion, tomatoes and chili mixture.
Sprinkle a bit of pav bhaji masala or sambar masala or Idli podi and salt on top of the veggies and uttapam. You can even sprinkle a pinch of salt.
Add some oil or ghee or butter on the sides and top of the uttapam.
Flip when the base is cooked and golden.
Cook the side with the onions & tomatoes till the onions are softened or caramelized.
Flip again if you see that the first side is not cooked or browned.
When the onion tomato uttapam is crisp and cooked on both sides, then serve it hot with hot sambar and coconut chutney. You could also serve them with curd chutney or simple sweetened or plain curd.
This dal bukhara is a rich recipe with the amount of butter and cream gone in its preparation. To get the real taste I would not suggest reducing the cream or butter. As I have tried with a lesser amount of butter and cream and it just had that ‘something is missing or just not right’ point. I have used unsalted white butter and amul cream (25% low fat). You can use any good brand of butter and low-fat dairy cream (25% to 30%) or whipping cream.
Ingredients
▢1.5 cups whole urad dal or whole black gram
▢250 grams tomatoes or 3 medium to large tomatoes
▢1 inch ginger + 4 to 5 medium garlic cloves – crushed finely in a mortar-pestle – about 2 teaspoons of ginger garlic paste
▢1 teaspoon kashmiri red chili powder or deghi mirch – if using a hotter variety then use ½ teaspoon
▢½ teaspoon garam masala
▢90 to 100 grams white butter or regular butter – about 6 to 7 tablespoons white butter
▢7 to 8 tablespoon low fat cream or 25% to 30% fat or 3 to 4 tablespoons heavy whipping cream
▢4.5 to 5 cups water for pressure cooking the lentils
▢1 to 1.5 cup water to be added later
▢1 inch ginger – julienned for garnish (optional)
▢1 tablespoon butter or cream for garnish (optional)
▢salt as required
Instructions
Preparation For Dal Bukhara
Soak the lentils in enough water overnight or for 7 to 8 hours.
Drain them later and add the drained lentils in a 3 or 4 litre pressure cooker.
Add 4.5 to 5 cups water and pressure cook the lentils for 16 to 18 whistles or about 18 to 20 minutes.
Meanwhile when the lentils are getting cooked, make a puree of the tomatoes in a blender and crush the ginger and garlic to a paste in mortar-pestle.
Making Dal Bukhara
When the pressure settles down on its own, open the lid of the pressure cooker.
Then add the ginger garlic paste, tomato puree, kashmiri red chili powder, butter, cream and salt. Also add 1 to 1.5 cups of water.
Stir very well and keep the pressure cooker without its lid on a low flame. Let the dal simmer for about 1 hour or for 1 hour 30 mins.
Meanwhile keep on stirring often, so that the lentils don’t stick at the bottom of the cooker. Also mash some of the lentils while stirring.
If the dal bukhara becomes thick, then add some hot water. Once done, check the taste and add more red chili powder or salt if required.
Lastly sprinkle garam masala powder and stir well.
While serving dal bukhara, dot with the butter or cream. Garnish with ginger juliennes.
Serve hot with cumin rice or with Indian flatbreads like naan, paratha or rotis.
How to make dal bukhara
1. Soak 1.5 cups whole urad dal (whole black gram) in enough water overnight or for 7 to 8 hours. drain them later and add the drained lentils in a 3 or 4-litre pressure cooker. Add 4.5 to 5 cups water and pressure cook the lentils for 16 to 18 whistles or for about 18 to 20 minutes. Pic below of the soaked and drained lentils.
2. Meanwhile when the lentils are getting cooked, make a puree of the 250 grams tomatoes (3 medium to large tomatoes) in a blender. Crush the ginger and garlic to a paste in a mortar-pestle (½ inch ginger + 4 to 5 medium garlic or about 2 tsp of ginger garlic paste).
3. When the pressure settles down on its own, open the lid of the pressure cooker. The lentils should be cooked well and soft.
4. Now add the ginger-garlic paste, tomato puree, 1 tsp Kashmiri red chili powder, 6-7 tbsp white butter, 7-8 tbsp low fat cream, 1 to 1.5 cup water and salt.
5. Stir very well and keep the pressure cooker without its lid on a low flame.
6. Let the dal simmer for about 1 hour or more. Meanwhile keep on stirring often, so that the lentils don’t stick at the bottom of the cooker. The lentils become viscous and start to stick at the bottom if not stirred. The lentils would become creamy and the consistency of the dal will keep on thickening. You can add some hot water to reduce the dal bukhara from getting too thick. Also, mash some of the lentils while stirring.
7. Towards the end, check the taste and add more red chili powder or salt if required. Lastly, sprinkle ½ tsp garam masala powder and stir well. The consistency of dal bukhara is like dal makhani.
8. While serving dal bukhara, dot with 1 tbsp butter or cream. Garnish with ginger juliennes and Serve dal bukhara hot with cumin rice or with Indian flatbreads like naan, paratha or roti. It goes best with naan. I served with cumin rice and onion rings salad.
An Aloo Matar recipe that is a simple yet delicious Punjabi style peas and potato curry. This aloo matar recipe is comforting homely curry best relished with some puri (Indian fried bread), roti or paratha. We make this recipe once a week as every Indian household has this dish in the mind. Simple home style food is usually easier and quick to make. What I specially like about these recipes is that they are made with minimal ingredients and yet taste good. They also do not require much cooking expertise.
Ingredients
For Grinding Or Blending
▢½ cup chopped onions or 80 grams or 2 medium-sized onion
▢1 cup chopped tomatoes or 150 grams or 2 medium to large tomatoes
▢1 teaspoon chopped ginger or 1 inch ginger
▢1 teaspoon chopped garlic or 3 to 4 small to medium garlic
Other Ingredients
▢2 tablespoons oil – any neutral oil
▢½ teaspoon cumin seeds
▢1 to 2 tablespoons fresh malai (clotted cream) or 1 tablespoon heavy cream or 1 tbsp almond or cashew powder (optional)
▢250 grams potatoes or 3 medium or 2 large potatoes – peeled and diced
▢1 cup green peas – fresh or frozen
▢a generous pinch of asafoetida (hing) – optional
▢½ teaspoon red chili powder or as required
▢¼ teaspoon turmeric powder
▢½ teaspoon garam masala or as required
▢1.5 cups water or add as required
▢2 tablespoon chopped coriander leaves (cilantro)
▢salt as required
Instructions
Preparation
Take chopped onions, tomatoes, ginger and garlic in a grinder or blender jar.
Without adding any water, grind or blend to a smooth paste.
Keep this ground paste aside.
Making Aloo Matar
Heat oil in a pot or pressure cooker. First crackle the cumin seeds. Then add the ground onion-tomato paste.
Stir and then add the ground almond/cashew powder or malai (clotted cream) or heavy cream.
Saute the ground paste till the oil releases from the sides. The masala paste will also thicken. The mixture splutters. So do cover partly with a lid. Once the mixture stops spluttering, then remove the lid and saute.
Then add the asafoetida powder, red chilli powder and turmeric powder.
Stir and then add the peas and potatoes. Saute for a minute. Add water and salt.
Stir well and cover the pot. Simmer till the potatoes and peas are cooked well.
Lastly sprinkle punjabi garam masala powder or garam masala powder and stir.
Then add chopped coriander leaves.
Stir well and serve aloo matar hot with pooris, chapatis or rice.
How to make Aloo Matar
Preparation
1. Take ½ cup chopped onion, 1 cup chopped tomatoes, 1 teaspoon chopped ginger (chopped) and 1 teaspoon chopped garlic in a grinder or blender jar.
2. Without adding any water, grind or blend to a smooth paste.
Cooking the masala paste
3. Heat 2 tablespoons oil in a thick bottomed pot or pressure cooker. Add ½ tsp cumin seeds and crackle them.
4. Then add the ground onion-tomato paste.
5. Stir well and then add 1 tablespoon malai (clotted cream). Instead of clotted cream you can also add almond powder or cashew powder or 1 tablespoon heavy cream.
6. The masala mixture splutters, so cover the pot or cooker partly with a lid.
7. Once the mixture stops spluttering, then remove the lid and saute.
8. Do stir often so that the masala does not get browned from the base.
9. Saute the ground paste till the oil releases from the sides. The masala paste will also thicken.
10. Then add a generous pinch of asafoetida (hing), ½ teaspoon red chili powder and ¼ teaspoon turmeric powder. Stir and mix the spice powders with the rest of the sautéed masala paste.
Making aloo matar gravy
11. Now add 1 cup green peas and 2 large potatoes (peeled & diced).
12. Stir and saute for a minute.
13. Pour 1.5 cups water if cooking in a pot.
14. Season with salt.
15. Stir well and cover the pot.
16. Simmer till the potatoes and peas are cooked well. If required, you can add some more water. in a pot, it will take about 25 to 30 minutes when being simmered on a low to medium flame.
17. Lastly sprinkle ½ teaspoon garam masala powder. Stir again.
17. Then add 2 tablespoons chopped coriander leaves.
18. Stir well and serve Aloo Matar gravy hot with poori or roti or rice or paratha.
Unlike other veggies raw banana takes a longer time to cook. So be patient with them while cooking. Otherwise steam them in cooker for 7-8 mins before making their sabzi. The ingredient’s used for this recipe is easily found in your kitchen. This sabzi goes well as a side dish. You could even pack this kacche kele ki sabzi with chapatis/rotis in tiffin boxes. For variation you could try cooking potatoes, cabbage in the same style.
Raw Banana Sabzi Recipe – an easy dry sabzi made from raw bananas or kaccha kela, mild spiced, with a hint of fresh coconut.
Ingredient
200 gm raw banana or 2-3 medium sized raw bananas(peeled and chopped into cubes)
1 tbsp coconut oil or sunflower oil
1 tbsp chopped green chilies
½ tsp cumin seed
1 /2 tsp mustard seed
8-10 curry leaves
¼th tsp turmeric powdet
⅛th tsp asafoetida
⅓rd grated fresh coconut
2 cup of water to immerse the diced raw banana
1-2 tbsp water for the sabzi or as required
salt as per taste
How to make the recipe?
Peel the raw bananas with the help of a peeler or knife.
Keep all the ingredients ready for the recipe.
Chop the peeled bananas into small cubes and immerse them in enough water covering them for 10 mins.
Heat 1tbsp oil in a pan, add ½ tsp cumin seed,1/2 tsp mustard seed, ¼th tsp turmeric,1/8th tsp or a pinch of asafoetida and 8-10 curry leaves.
Saute and stir until they splutter and crackle.
Now add the soaked raw bananas.
Mix all nicely.
Sprinkle salt as required.
Stir all nicely. Also add ¼th cup of water.
Cover with a lid consisting water or cover with a lid. Alternatively you could just cover with a lid. But the lid containing water helps to retain the moisture of the vegetable and cook the vegetable in their own juices and flavors.
Allow them to cook on low heat. Keep stirring in between.
If the raw bananas tend to get dry or stick to the bottom of the pan. Don’t worry just sprinkle some water over them and cook again.
Once the raw bananas cook, they would get little soft, its color and texture would change.
Add the fresh grated coconut to the raw bananas.
Mix all nicely.
Cook for 1-2 mins on low heat.
Switch off the gas and serve your raw banana sabzi along your meals, pulao or any rice dish.
Step wise :
Raw Banana Sabzi recipe step by step:
Peel the raw bananas with the help of a peeler or knife.
2.Keep all the ingredients ready for the recipe.
2. Chop the peeled bananas into small cubes and immerse them in enough water covering them for 10 mins.
4. Heat 1tbsp coconut oil in a pan.
5. Add 1/2 tsp cumin seed,1/2 tsp mustard seed, 1/4th tsp turmeric,1/8th tsp or a pinch of asafoetida and 8-10 curry leaves.
6. Saute and stir until they splutter and crackle.
7. Now add the soaked raw bananas.
8. Mix all nicely.
9. Sprinkle salt as required.
10. Stir all nicely. Also add 1/4th cup of water.
11. Cover with a lid consisting water or cover with a lid. Alternatively you could just cover with a lid. But the lid containing water helps to retain the moisture of the vegetable and cook the vegetable in their own juices and flavors.
12. Allow them to cook on low heat. Keep stirring in between.
13. If the raw bananas tend to get dry or stick to the bottom of the pan. Don’t worry just sprinkle some water over them and cook again.
14. Once the raw bananas cook, they would get little soft, its color and texture would change. Add the fresh grated coconut to it.
15. Mix all nicely.
16. Cook for 1-2 mins on low heat.
17. Switch off the gas and serve your raw banana sabzi along your meals, pulao or any rice dish.
Crispy on the top, custardy in the middle, with bombs of chocolate waiting to be discovered, this indulgent pudding is hard to resist! Whether you’re celebrating Easter or not, this is sure to hit the spot. By all means halve or double the recipe to suit you. Happy days. ”
Ingredients
4 tablespoons custard powder
1.1L full-fat or semi-skimmed milk
4 tablespoons apricot jam , plus extra to glaze
1 teaspoon vanilla bean paste , optional
8 whole meal hot cross buns
2 tablespoons flaked almonds
100 g milk or dark chocolate
unsalted butter , for spreading
Method
Preheat the oven to 160ºC/325ºF/gas 3.
Dissolve the custard powder in a few splashes of cold milk, mixing well. Pour the rest of the milk into a pan and bring to a simmer on a medium-low heat – keep an eye on it.
Pour half the simmering milk into the custard powder mixture and stir well, then pour that all back into the milk pan. Add the apricot jam and the vanilla bean paste, if using, and simmer until you have a good custard consistency, stirring regularly.
Halve your hot cross buns. Putting the pretty tops aside, tear the bases into small chunks and scatter into a nice baking dish.
Pour a third of the custard into a small pan to serve on the side later, then pour the rest over the bun bases and mix together.
Sprinkle over the almonds, then snap up the chocolate and poke most of it randomly into the mixture.
Lightly butter the hot cross bun tops, spread generously with some of the reserved custard, and arrange on top, cross-side up. Lightly spread a little more butter on the tops, then poke the last bits of chocolate in between the bun tops.
Bake for about 40 minutes, or until golden, brushing with more apricot jam (loosened with a little water) for the last 10 minutes.
Gently reheat the reserved custard and drizzle over the pudding to serve.
With minimal ingredients, this recipe couldn’t be easier, and the results are unreal. Puffed up and fluffy once cooked, they act like little sponges to mop up curry sauce. Simply brilliant! ”
Ingredients
1 x 400 g tin of light coconut milk
450 g self-raising flour , plus extra for dusting
olive oil
30 g unsalted butter
Method
Pour the coconut milk into a bowl with a pinch of sea salt and add enough flour to create a dough (you might not need it all), bringing it together with your hands.
On a clean flour-dusted surface, divide into 8 balls, then flatten each into a 10cm round, pushing your fingers into the top to give you a ripple effect. Place on a lightly oiled tray, and cover with a clean damp tea towel until you’re ready to cook.
Working in batches, drizzle a little oil into a large non-stick frying pan on a medium heat with some of the butter. Once melted, cook a few dough rounds for 2 to 3 minutes on each side, or until golden and puffed up, then repeat.
Tandoori aloo gravy is easy to make but tastes so delicious. If you are a fan of smoked flavor in your dishes then this gravy is a must try. I was waiting to get charcoal to try tandoor dishes as I don’t have a tandoor oven. So when I made homemade tandoori masala I decided to try tandoori dishes and asked hubby to get some charcoal. If you are wondering where to get charcoal, try asking your neighbor ironwala they will be happy to give you.
Ingredients
2 tbsp oil + as needed
1 tsp ghee
1/2 tsp jeera
1/2 tsp ginger garlic paste
1 no onion finely chopped
10 nos cashews
salt to taste
coriander leaves to garnish finely chopped
For the marinade:
25 nos baby potatoes
1 cup curd
1 tbsp tandoori masala powder
1 heaped tbsp red chilly powder
1/4 tbsp turmeric powder
1 tsp besan flour
1/2 tsp ginger garlic paste
1 tsp oil
salt to taste
Instructions
To begin with first pressure cook baby potatoes along with salt and water for 3 whistles in medium flame.
Let pressure release by itself.
Prick to check if its cooked. It should be soft.
Peel off the skin. If your potatoes are big then slice it. I had very small potatoes so added as such.
To a mixing bowl add curd along with salt and spice powders.
Mix it well.
Add cooked potatoes.
Mix it well. Set aside to rest for 30 mins.
Heat oil in a pan – add the aloo pieces alone.
Toss and cook. Roast until golden brown. Once golden brown remove and set aside.
Now in the same pan add jeera let it crackle then add onion together with salt.
Saute until golden.
Now add the remaining marinade curd mixture.
Mix well and let it boil for few mins until oil separates. You can adjust spice and salt level at this stage. If you prefer add more red chilli powder.
Soak cashews in hot water for 10 mins.
Make a paste and add it.
This gives thickness and richness to the gravy. Boil for 2 mins.
Now add roasted potatoes.
Mix it and cook for few more mins until oil starts to separate.
Now burn few charcoal pieces directly in flame. Be at a safe distance while doing this as it might splutter. Switch off.
Remove from fire using a tong place it in a small bowl.
Place this bowl inside the boiling gravy. Add ghee to it.
It starts to smoke.
Immediately cover with lid. Let this cook covered for 1-2 mins.
Open garnish with coriander leaves.
Finally give a quick mix and switch off.
Serve hot with jeera rice!
How To Make Tandoori Aloo Gravy Recipe :
1.To begin with first pressure cook baby potatoes along with salt and water for 3 whistles in medium flame.
3.Prick to check if its cooked. It should be soft.
5.To a mixing bowl add curd along with salt and spice powders.
6.Mix it well.
7.Add cooked potatoes.
9.Mix it well. Set aside to rest for 30 mins.
10.Heat oil in a pan – add the aloo pieces alone.
11.Toss and cook. Roast until golden brown. Once golden brown remove and set aside.
12.Now in the same pan add jeera let it crackle then add onion together with salt.
13.Saute until golden.
14.Now add the remaining marinade curd mixture.
15.Mix well and let it boil for few mins until oil seperates. You can adjust spice level and salt level at this stage. If you prefer add more red chilli powder.
16.Soak cashews in hot water for 10 mins.
17.Make a paste and add it.
18.This gives thickness and richness to the gravy. Boil for 2 mins.
19.Now add roasted potatoes.
20.Mix it and cook for few more mins until oil starts to seperate.
21.Now burn few charcoal pieces directly in flame. Be at a safe distance while doing this as it might splutter. Switch off.
22.Remove from fire using a tong place it in a small bowl.
23.Place this bowl inside the boiling gravy. Add ghee to it. 24.It starts to smoke.
25.Immediately cover with lid. Let this cook covered for 1-2 mins. Tandoori aloo gravy almost ready.
26.Open garnish with coriander leaves.
27.Finally give a quick mix and switch off. Tandoori aloo gravy ready. Serve hot with jeera
This curry is made with fresh fenugreek leaves particularly baby leaves for less bitter taste. A balanced curry of having spicy, sour and sweet flavor in it.
Ingredients
2-3 tbsp sesame oil
1 tsp mustard seeds
1/4 tsp fenugreek seeds
1 large pinch asafoetida
2 tbsp garlic
1/2 cup small onions chopped
1/2 cup tomatoes chopped
1 handful methi leaves chopped
1/2 tsp turmeric powder
3/4 tsp chilli powder
2 tsp coriander powder
1/4 tsp sambar powder
1/4 cup coconut paste
1/4 cup tamarind water
salt to taste
1 tsp jaggery- as per your taste
Instructions
Heat oil and crackle mustard seeds, fenugreek seeds and add asafoetida, garlic cloves ad fry for few seconds.
add chopped onions and fry until slightly brown
further add chopped tomatoes and fry until it is mushy.
When the tomatoes are cooked, add chopped methi leaves, saute till it shrinks
furthermore, add tamarind water, water to adjust the consistency of the curry and salt to taste.
mix well and let it boil. close and cook for another 10-15 minutes or until the oil specs are found in the curry
switch off, add jaggery and mix once. close and let it sit for some time before serving.
HOW TO MAKE METHI LEAVES CURRY FOR RICE
heat oil in a mud pot and crackle mustard seeds, fenugreek seeds and asafoetida.
Add garlic and fry for half a minute. Add chopped small onions and fry until it turns brown.
Add chopped tomatoes and cook till mushy.
furthermore, add chopped methi leaves and fry until it shrinks.
Together add all the spice powders – turmeric powder, chilli powder, coriander powder, sambar powder and mix well.
Add freshly ground coconut paste and mix again.
Add tamarind water (1/2 lemon sized tamarind soaked in 1/4 cup water), water to adjust the consistency and salt to taste.
Mix well and let the curry boil. close the pot and cook for 10-15 minutes in medium heat until you find oil specs on sides.
Finally add jaggery and mix well. close and let it sit for few hours for the curry to release the fat layer on top.( jaggery is based on your taste as to how much sweet u want)
