Dal Makhani

Ingredients

  • 3/4 cup Urad Dal
  • 1/4 cup Rajma
  • 1 large onion roughly chopped
  • 2 Medium tomatoes
  • 2 Green Chilies
  • 3-4 cloves of Garlic
  • 1/2 inch Ginger
  • 1/2 inch Ginger
  • 1 tsp Red Chili powder
  • 2 tsp Coriander powder
  • Salt to taste
  • 1/2 cup Cream
  • 1/4 cup Milk
  • 1 tbsp Ghee

Directions


Step 1 : Soak and Prepare the pulses
Soak Urad dal and Rajma in water overnight.
Pressure cook urad dal and rajma for about 30minutes until well cooked.
They should be a little on the overcooked side.
Step 2 : Prepare Dal Makhani
In a pan heat butter and saute the cumin seeds about half of the chopped chilli, garlic and ginger.
Puree the onion and saute till cooked.
Puree the tomato and cook till it starts leaving the sides of the pan.
Add in all the spices and cook for 2-3 minutes.
Add the cooked pulses along with 3 cups of water.
Also, add in the milk and cream. Adjust salt as required.
Step 3 : Simmer for an hour
Simmer for at least 1 hour. You can cook longer for better results.
After 1 hour, you’ll see the dal has thickened a lot.
To have a less thick gravy you can add some hot water and simmer a bit.
Step 4 : Prepare the Tadka
In a ladle, add ghee and the remaining garlic chilli and ginger and roast over flame for 2-3 minutes.
Add this “tadka” to the Dal and its ready to be served alongside Gralic Naan.
The recipe for Garlic Naan is shared in the this post.

Poha

I bought plain poha (or flattened rice) sometime back to prepare for for 41.
—Backstory—
So, the thing is 41 has a breakfast that comprises of either poha or upma. Till now, I was “preparing” the instant poha and upma from Maggi and MTR. The effort that went into preparing these instant breakfast dishes was enormous. Imagine boiling some water in a pan, adding the instant mix to the water and leaving aside for a couple of minutes. Phew! too much effort.
With this thought in mind, I decided to step up my game and actually “prepare” the poha for once.

Ingredients

  • 2 cups Poha
  • 2 Medium tomatoes
  • 2 Onions
  • 2 Potatoes
  • 3-4 Green chillies
  • 2-3 twigs of Curry leaves
  • 1 tsp Mustard seeds(Black Rai)
  • 1 tsp Turmeric powder
  • 1 tsp Chilli powder
  • 2 lemons
  • Salt to taste

Directions

Step 1 : Chop the vegetables
I made this separate step because there were fewer steps in this. And I wanted it look like a big recipe.
Chop all the vegetables i.e. tomatoes, onions, potatoes and chillies.
Potatoes should be chopped finely to ensure they cook completely.
Step 2 : Wash the Poha
Rinse poha thoroughly with running water.
Set aside for 4-5 minutes so that the Poha softens.
Step 3 : Cooking the Poha
Heat some oil in a pan. Add the rai and curry leaves and saute for 2-3 minutes.
Add onion and green chillies in the pan and saute till the onion cooks completely.
Now, add the tomatoes and cook until the tomatoes are soft and start turning mushy.
Add the potatoes and continue cooking till the potatoes are done. This might take some time depending on how finely the potatoes were chopped. Ensure that the potatoes are completely cooked before procedding to next step.
Once the potatoes are done add turmeric powder, chilli powder and salt and mix well.
Now add the poha and mix thoroughly so that poha gets coated with prepared masala.
Saute for 2 minutes and then turn off the gas, cover and set aisde for 2-3 minutes.
Step 4 : Serving the poha
We have another step, woah.
When you are ready to serve, sprinkle the lemon juice and some sugar and the poha is ready.

Red Velvet Cupcakes

As anticipated from the Cream Cheese post, I am here with the Red Velvet cupcakes. You must be wondering why a delay of two days, well my dear readers it so happened that I failed the first time but since I had to live up to my promise I tried again on Friday. It maybe beyond belief of many but yes even my cakes can break down. I tried two different recipe combinations and I am going to share with you the one that failed . Yes obviously, I want you to fail like me first, partners through thick n thin right?

Sadly, I am not at all cruel when it comes to food and I want all of you to end up with yummy moist cup cakes to devour. So here is the recipe which worked:

Ingredients

  • Red Velvet Cup Cakes
    • 1 1/3 all purpose flour
    • 2 tbsp cocoa powder
    • 1/2 tsp baking soda
    • 1/4 cup softened butter
    • 1 cup granulated sugar
    • 1 large egg
    • 1/4 cup any flavorless oil
    • 1 tbsp Red food coloring
    • 1 tsp vanilla extract
    • 1/2 tsp distilled white vinegar
    • 2/3 cup buttermilk
  • Cream cheese Frosting
    • 1/2 cup (100 gm) butter
    • 1 cup cream cheese
    • 1-2 tbsp fresh cream
    • 1 cup confectioners sugar
    • 1 tsp vanilla extract

** Egg Substitute: Use 1/4 cup buttermilk for 1 egg

Directions

Step 1 : Preheat the oven
Preheat the oven at 170°C.
Line muffin moulds with cupcake liners and set aside.
Step 2 : Prepare the dry ingredients
In a mixing bowl, sift together the flour, cocoa powder and baking soda.
This is done to remove any lumps of cocoa powder.
Step 3 : Prepare the wet ingredients
In another bowl, cream together butter and sugar.
Add the eggs and mix until fully combined.
Add oil, vanilla and vinegar and mix.
Step 4 : Combine the wet and dry ingredients
Mix in the dry ingredients alternating with buttermilk.
Ensure not to over-mix the batter.
At last, add the red food colouring and mix well.
Step 5 : Bake the cupcakes
Evenly distribute the batter amongst the muffin moulds ensuring not to fill more than half the mould.
Bake at 170°C for 50 minutes or until it passes the toothpick test.
Step 6 : Preparing the Cream Cheese frosting
In a mixing bowl, combine together all the ingredients of cream cheese frosting.
Beat well using an electric mixer.
Once the cupcakes have cooled completely, pipe the frosting on top.
We were a bit late to realize that we need to click a photo, thence the already bitten cup-cakes from the S and the D.

First Chicken of Lock down

We had been avoiding chicken ever since this COVID-19 situation began. I know some of you would spring up to say chicken/non-veg will not cause the virus but who will convince that to parents? Unfortunately for chicken, we are not those die hard fans who would go that extra mile. So we were content with the pulses , the paneer and other veggie things. But on Friday, we couldn’t deny our craving any longer and also the occasion called for it.

Ingredients

  • White vinegar (For washing the chicken)
  • 1 kg chicken
  • 2 cups rice
  • For preparing the marinate
    • 200g Thick curd
    • 2 tsp Ginger Garlic paste
    • 2 Green chilies finely chopped
    • 1 tsp Turmeric powder
    • 1 tsp Cumin powder
    • 1 tsp Red chili powder
    • 1 tsp Coriander powder
    • Salt as per taste
  • For preparing the gravy
    • 2 large onion
    • 4 tomatoes
    • 1 tsp Turmeric powder
    • 1 tsp Cumin powder
    • 1 tsp Red chili powder
    • 1 tsp Coriander powder
    • Salt as per taste

Directions


Step 1 : Wash the chicken
Wash the chicken thouruhgly under running water.
Once washed, soak the chicken in water and add 2 tbsp of vinegar alongwith 2-3 tsp of salt.
Keep the chicken aside for about 30 minutes, and give a final rinse with water.
Step 2 : Marinate the chicken
Marinate the chicken with curd, ginger garlic paste, chillies and all the spices.
Keep the chicken in the refrigerator for atleast 4 hours. Refrigerate overnight for better results
Step 3 : Preparing the gravy ingredients
Bring out the marinated chicken and bake or cook the chicken till 3/4th done.
Chop the onions and blend into a smooth puree.
Roughly chop the tomatoes and blend into a puree
Step 4 : Preparing the chicken gravy
Heat some butter in a pan and saute the cloves and cumin seeds.
Add the onion puree and cook well.
Now, add tomato puree and cook till the mixture starts leaving the sides of the pan.
Once, the tomato puree is cooked, add all the spices, mix well and cook for 2-3 minutes.
Add the cooked chicken and 1 cup of water and simmer for 15-20 minutes.
Chicken is ready to be served. We made some rice and raita to serve alongside the chicken.

Methi Matar Malai

I had a lean day at office (Work from Home kind of Office, of course) and with so much time at hand I started to thunk about food. From somewhere, Methi matar malai came up in my mind. I remembered ordering it and having at home which some delicious Tandoori Roti smeared with an unhealthy but delicious amount of butter. Now, we can’t prepare Tandoori Roti at our home ‘yet’, so we prepared Methi matar malai.

Ingredients

  • Onion Gravy
    • 1tbsp Oil
    • 2 Cloves
    • 1 green chilli chopped
    • 1/2 inch ginger chopped
    • 2 cloves Garlic chopped
    • 1 cup onion roughly chopped
    • 2tbsp Cashew Nuts
  • Methi Matar Malai Recipe
    • 1 1/2 cup Green peas boiled
    • 2 cup methi leaves
    • 1tbsp Oil
    • 1/2tsp Cumin seeds
    • Salt to taste
    • 1/4 cup fresh cream

Directions


Step 1 : Prepare Methi and Peas
Pluck the Methi leaves and wash very well. Sprinkle some salt on the washed leaves and set aside for 10 minutes.
Meanwhile boil the peas in a separate pan.
After 10 minutes, squeeze all the excess water from the Methi leaves.
Chop the leaves and set aside.
Step 2 : Prepare the Onion Gravy
Heat oil in a pan. Add cloves and saute for a minute.
Add garlic, ginger and chilli and saute for another minute.
Now, add the onions and cook till translucent.
Set the mixture aside to cool it down a bit. Once cooled, add cashew nuts and blend this into a smooth puree.
Step 3 : Preparing Methi Matar Malai
Heat oil in a pan and add cumin seeds once the oil is hot. Let the cumin sizzle.
Now, add the prepared puree and cook till the moisture evaporates. At this point the mixture will start leaving the sides of the pan.
Add salt and cook for a minute.
Now, add peas and methi leaves. Mix well to ensure all peas and leaves are coated with the puree and cook for 2 minutes.
Add water and let it come to boil.
Finally, stir in the cream. Simmer for 2-3 minutes and we’re done.