Daal Makhani - 2

In the earlier version of Dal Makhani, I talked about the the dhaabha version/quick recipe of Dal Makhani. Here is another one that is a little more spicier and tangy. You will find this flavor in executive restaurants serving traditional recipes (sometimes served in Haandi/Matki etc). This preperation method takes A LOT of time so one have to be very patient.

Ingredients

• Black Whole Urad Dal: 2 bowls
• Garlic: 5-6 cloves 
• Ginger: same quantity as Garlic, chopped
• Red onions: 2 medium ( Chopped 1/2 cm Julian)
• Salt: to taste 

For Puree

• Tomatoes: 4-6 medium and blended into a paste
• Desi Ghee: (4 TSP)
• Red Chili Powder: 2 TSP
• Asafoetida (Heeng): 1/4 TSP
• Coriander (Dhaniya) Powder: 1 TSP
• Roasted Cumin Powder: 2-3TSP
• Garam Masala Powder: 2 TSP

For Garnish

• Whipping cream: 1/4 bowl
• Ginger: Julian Cut 10-12 picks
• Whole Green Chili: Slit from center: 4-5
• Red Chili Powder: 1 TSP

Pre-preparation

Wash and Soak the Dal , Cloves and Garlic Chopped in the warm water over night. ( water level should be 2-3 times the depth of dal). In the morning(around 10hrs of soaking) use the same mix of dal and with water and put in a pressure cooker. Add more water to the cooker. Keep in mind it takes a lot of whistles depending on a variety of things. The traditional way is to make Dal Makhani is boiling it in open pot, but that would take a few days to cook (Yes, Few Days). Pressure cooker reduces the time to 7-8 hours of continuous cooking.

Also, chop onions in Julien style with half cm wide. Wash and Soak in water for a few mins to reduce the acidic smell. Check the mixture every 10 whistles. 30 mins interval, open the cooker, stir the mixture(20 mins), add more warm water if the water is less. In between, add the chopped Onions to the mix and let it boil with the Daal. Taste the daal and if you feel more whistles are required, so be it, do it. After 2-3 hours of pressure cooker cooking, open the cooker and add salt, chilli powder.

Let the mixture boil uncovered now for an hour. Stir regularly. In between, use a masher to mash some daal, it will help make the daal thicker. Taste the daal and if you feel more cooking is required, let it stay on flame for 10 more minutes. If you feel salt/spice is less, add it in the puree. like wise if it is more, add less in puree.

Puree Preparation
In a separate open pan, Heat Ghee/Butter in a pan. Add cumin seeds and let them splatter for a few secs. Add Garam masala,  Asafoetida(Heeng), Coriander Powder, Roasted Cumin Powder and let it crackle for few secs. 

Make a fine puree of the tomatoes and add to the pan and stir for a few minutes. Add salt to taste. Add the puree to the Daal. After around 30 mins of cooking the mixture, take the open cooker and transfer the mixture to a wide pan and let it cool. When the mixture is cool enough, put the flame on low heat to keep it warm and add the whipping cream to the mixture and mix it slowly. 

**The mixture should not be too hot while adding the cream. You may chose not to use whipping cream and just add butter to make it tasty.

Turn off the stove and transfer the daal to serving bowl.

Garnish
Heat Butter in a small pan. Add cumin seeds and let them splatter for a few secs. Add green chilis, Red Chilli Powder, Julien cut ginger and let it crackle for a few secs (10-15). 

Use a spoon to spread the garnish the daal in the bowl. Use 1/2 spoons of whipping cream to garnish daal.

I nicely cooked daal goes best with Naan, Rice and almost everything else:-)


Bon apetite 

Bharvan Baingan - Stuffed Eggplants

Here's another one for the Eggplant lovers... a recipe of Bharvan Baingan with a couple of twists.

What you need:

• 6 Baby Eggplants
• 1 Big Red Onion
• 2 Garlic Cloves
• 1 TBSP Coriander seeds (Dhaniya) 
• 1 TSP Mustard seeds
• 1 TBSP Fennel seeds (Saunf)
• 1/2 TSP Fenugreek seeds (Methi)
• 1 TBSP Cumin seeds (Jeera)
• 1 TSP Onion Seeds (Kalounji)
• 2 Dry Red Chilies
• Salt - to taste
• 1 TSP Mango Powder (Amchur)
• 1 TSP Lemon Juice
• 6 TBSP Mustard Oil 

Dry roast all the dry spices (except Amchur, Salt, and Onion Seeds) on a low flame until a nice aroma comes out from them. Let the spice mix cool a bit and then grind it to a fine powder. Finely chop half of the red onion and garlic cloves. Heat 1 TSP of oil in a pan and add garlic. Saute it on a low flame until it turns light brown. Add onions and saute until they become translucent. In a bowl, mix the onions and garlic with the spice powder that we prepared. Add Amchur, Salt to taste, Lemon Juice, and 2 TBSP Oil. Give it a good mix. The oil and lemon juice help in binding the stuffing so that it doesn't fall out of the eggplants later.

Wash the eggplants and slit them partially into quarters. Stuff the eggplants well with the Masala that we prepared. Cut the other half of the red onion into long slices.

Heat the remaining mustard oil in a non-stick pan. When the oil is hot, add onion seeds, and let them crackle a bit. Add the eggplants one by one and arrange them in a way so that each eggplants gets enough space to cook. Do not clutter the pan with too many eggplants. Now add the sliced onions around the eggplants and let them cook on a low flame. Keep turning the eggplants in between to make sure that all the sides get cooked. It might take around 30-45 mins for the eggplants to get cooked completely.

Serve them hot with Lachha Paranthas/Chapatis. You may even have them with rice!

Daal Makhni

Dal Makhni is one of the popular dishes of Punjab. People cook it with a lot of variations and a variety of ingredients. It's quite rich so the people who're dieting might feel guilty! :P But then, it tastes so good, you'd always feel that you haven't had enough! :)

Ingredients

• Black Whole Urad Dal: 2 bowls
• Black Kidney Beans (Rajma): 1/2 bowl (it's optional though)
• Red onions: 2 medium finely chopped
• Garlic: 5-6 cloves finely chopped
• Ginger: 1 TSP grated
• Green Chilis: 2-3 finely chopped
• Tomatoes: 2-3 medium and blended into a paste
• Whipping cream: 1/2 bowl
• Vegetable Oil: (2 TSP)
• Salt: to taste
• Red Chili Powder: 1/2 TSP
• Turmeric (Haldi) Powder: a pinch
• Asafoetida (Heeng): a pinch
• Coriander (Dhaniya) Powder: 1/2 TSP
• Cumin (Jeera) Seeds: 1/2 TSP
• Whole Garam Masala consisting of Whole Black Cardamom (Badi Elaichi), Cinnamon (Dalchini), Cloves (Laung), and Bay Leaves (Tejpatta)
  OR
  Garam Masala Powder

Pre-preparation


Soak the Dal and Kidney beans overnight. Boil it in a pressure cooker with around 6-7 whistles. The number of whstles required to cook the Dal depends on the quantity of it. If you haven't soaked it overnight, you might have to use a couple of more whistles. Make sure that the Dal is not overcooked. It should becomed soft without getting mashed.


Masala Preparation


Heat oil in a big pan/cooker. If you want the Dal to be richer, you may also prepare the tadka in Ghee or Butter. Add whole garam masala and let it crackle for half a minute. Add cumin seeds and let them splatter till they become dark brown. Add the chopped onions, garlic, ginger, and green chilis. You may also grind onions, garlic, ginger, and green chilis together and prepare a coarse paste. We like them chopped! :)


Saute the mixture till it turns light brown and starts leaving the oil from the sides. Add the tomato paste and stir for a minute.


Dal Preparation


Add the boiled Dal to the mixture and stir well. The density of Dal Makhni is thicker than the normal Dals so add or reduce the amount of water accordingly. Add whipping cream now and let the Dal come to a boil. Reduce the flame now and let the Dal simmer for about half an hour. It is said that the more you simmer the Dal, the tastier it becomes!


Serving


When you feel that the Dal is ready, garnish it with chopped coriander leaves, dry and crushed fenugreek leaves, and some whipping cream. It goes best with Rice or Naans. Enjoy! :)

Bharva Masaledaar Bhindi (Okra)

Divu experimented with Okra (Bhindi) today's dinner and prepared a nice Bharva Masalaedaar Okra dish. It's the stuffed version.

Here's the recipe:


Ingredients

• Fresh Okras: 10-12 pieces
• Red Onion: 1 medium (optional)
• Mustard Oil - 3 TSP
• Coriander leaves (for garnishing)
• Chat Masala (optional - for taste)

Ingredients for the stuffing

• Mango Powder (Amchoor): 2 TSP
• Fennel (Saunf) Powder: 1 TSP
• Cumin (Jeera) Powder: 1/2 TSP
• Salt: to taste and a little less than the actual quantity required for the stuffing
• Red Chilly Powder: 1/2 TSP
• Garam Masala: 1 TSP
• Chat Masala: 1/2 TSP
• Masala of Mango Pickle: 1 TSP (Grannys and Moms make amazing mango pickles and the masala of that pickle will add to the spicy and sour flavor of the masala)

Procedure

For each piece of Okra, slice off both the ends and make a vertical slit, long enough to fill the stuffing. Make sure that you don't end up cutting the Okra piece into two! Keep them aside.

Mix all the ingredients that are needed for the stuffing and mix them well with hands. Make sure that no lumps are formed in the mixture. Add 1 TSP of mustard oil to the mixture and mix it well with your hands. The masala of the pickle will already contain some oil so make sure that you don't add much oil to the mixture. The stuffing should now become paste-like.

Fill the Okras with the stuffing evenly. Make sure that the stuffing is neither too less nor too much.

Heat 2 TSP of mustard oil in a non-stick pan on a medium flame. Add a pinch of asafoetida and salt to the oil and let them sizzle. Place the Okra pieces one by one in the pan. You would now hear the Okra sizzling and smell the mild aroma of the Okra. :)

Cover the Okra and let it cook on a medium flame for 5 minutes. At regular intervals, keep sprinkling very little water on the Okra and tossing them in the pan. This way, the Okra cooks nicely at all sides and remains soft.

After the Okra is cooked, sprinkle some fennel powder on it and mix it well.


Optional
While cooking the Okras, you can cut an onion in thin slices and spread it over the Okra. Let the onion pieces saute for a while. Onion would give an added flavor to the Okra.

Serving

Transfer the Okra to a serving dish and garnish it with chopped coriander leaves. Have it hot with Plain Parantha or Chapatis. Will be good for those who like it with Rice!

Aaloo Achari - on public demand!

So this happened a week ago when Divu was continuously trying out new stuff and happened to try Achari Aaloo as well. They turned out so good the first time that we decided to make it for the next potluck. And this time, I gave her a hand. ;) They tend to become a hit with everyone and people have been asking for its recipe since long. So here it is, on public demand! :)

Ingredients:

• Potatoes (medium-sized, boiled, and cut into wedges - around 1 inch Size ) - 4-5
• Medium-sized Red onions (ground) - 4-5
• Ginger paste - 1 TSP
• Garlic paste - 1 TSP
• Salt, turmeric powder (haldi), red chilly powder, cumin seeds (jeera), mustard seeds (sarson), onion seeds (kalaounji) - all to taste
• Whole red dry chilies - 3-4
• Cooking oil

Keep these two aside as extras for the end :-)

• Sugar (1 TSP)
• Vinegar (1/3 cup)

Procedure:

1. Deep fry the potato wedges in oil till they are golden and keep them aside.
2. Heat one TSP oil in a wok, add onion paste to it, and saute it till it turns brown.
3. Make sure that you stir the paste constantly to avoid overcooking it. We need a light brown color - no dark shades. :) In less moisture, the onions should not take more than 3-4 mins to get the right color, but if the moisture is high, they might take 2 extra mins.
4. Add garlic and ginger paste to it and saute for some more time - around 3-4 mins.
5. Add salt, red chilly powder, turmeric, and then stir for a min ; at this point, the hot mixture should start releasing its fragrance and you can smell the taste :-) "Make sure you don't have runny nose at this time or you would miss some real good fragrances. ;-) "
6. Add the fried potatoes now.
7. Mix the potatoes well with the mixture and add a cup of water to it. We don't want to make the potatoes float and nor do we want them to be dry. So add water appropriately.
8. Let the mixture cook on low flame for 3-4 minutes.
9. Heat 1 TSP of oil in another pan.
10. Add whole red chillies, cumin seeds, mustard seeds, and onion seeds to it.
11. We did not have whole red chillies so we used chilly flakes. :)
12. When the seeds begin to crackle and the chillies turn dark, pour this mixture on the top of the potatoes.
13. Achari Aaloo is ready steady go!

I had earlier asked you to keep Vinegar and Sugar aside; here is why. The above recipe will give you salty Achari Aaloo. If you intend to make it a little sweet to maskofy your "woh" do this:


After step 6-7 (adding water and stirring), mix sugar and vinegar in a separate bowl and add it to the mixture. Stir it for 1-2 mins and then do the remaining steps.

Aaloo Achari would go best with garma-garam pooris, butter naan, and my personal favzz Plain Lachhaa Paranthaazzzz....yummmyyy mummmyy.


Best of Luck and Enjoyzzz!