Recipes of the day - June 15, 2011 (archived)


FLUFFY BUTTER NAN

Ingredients

  • 2 ½ cups maida (all purpose flour)

  • ½ cup yogurt

  • 1 tsp oil

  • 4 tsp milk

  • ¼ tsp salt

  • 1 tsp baking powder

  • ½ tsp meetha soda

 

Preperation

  • Mix everything and use water if required to knead a tight dough. 

  • Leave it to ferment overnight or for 4 – 6 hours.

  • Make small balls and flatten them to give a naan shape.

  • Sprinkle some kalaunji on top and place them in the oven rack.

  • Bake at temp. 450 degrees for 10 mins or until the naan is done
  • Brush the top of the naan with butter and serve hot

DAL MAKHANI

Ingredients

  • 1 cup whole black urad dal

  • ¼ cup Raajma (red beans)
  • 9 cups water 
  • 1 large onion chopped
  • 2” ginger and 6 – 8 flakes of garlic, chopped or minced
  • 2 large tomatoes, blended
  • ½ stick butter
  • Salt , according to taste
  • 1 tsp kasuri methi
  • ½ tsp garam masala
  • 2 green or red chillies  and 1tsp ghee
  • 1 tbsp heavy cream and few corriander leaves
Preperation

  • Clean dal and raajma and soak them overnight (do not drain the water)
  • Pressure cook with total 9 cups of water and salt for 30 mins
  • To make tadka, heat butter and add chopped onions. 
  • Saute until light brown then add minced ginger and garlic, cook and then add tomatoes. 
  • Cook till you see butter separates on top.
  • Add kasuri methi and garam masala. Mix it to the cooked dal.
  • Take out the dal in a serving dish and garnish with heavy cream, coriander leaves and few thinly sliced ginger.
  • Heat ghee and add green or red chillies and let it flitter.
  • Add this mixture to the dal and serve.


GARAM MASALA

  • Grind together – 25 gms cloves (laung), 25 gms cinnamon sticks (dalchini), 100 gms cumin seeds (jeera), 100 gms big cardamom (moti elaichi), 75 gms black pepper (kali mirch). Store the masala in an air tight glass container.

Ingredients 


 
        Posted on June 17, 2011 by AirListener