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Dal Tadka
Ingredients:
Toor – 1/4 CUP
Masoor Dal – 1/4 CUP
Cumin Seeds – 1 TSP
Dry Red Chilli – 2 Nos
Ginger – 1 TSP
Garlic – 1 TSP
Onion – 1 Nos Finely Chopped
Tomato – 2 Nos Finely Chopped
Green Chili – 2 Nos Chopped
Asafoetida Powder – 1/2 TSP
Turmeric Powder – 1/2 TSP
Red Chilli Powder – 1 Tsp
Coriander Powder – 1 Tsp
Kasuri Methi
Curry Leaves
Coriander Leaves
Ghee – 2 TSP
Oil – 2 TSP
Salt – 1 TSP
Water – 1 CUP
Method:
Cook the dals along with some turmeric powder in a pressure cooker
Heat a kadai with some ghee and oil and add cumin seeds and red chilies
Once they roast, add ginger, garlic, onions, green chilies and saute
Add tomatoes and saute along
Add red chili powder, coriander powder and mix well
Add the cooked dals and mix well and add some water and let it come to a boil
Finally add some coriander leaves and kasuri methi and mix well
Heat a small tempering pan with some ghee
Add cumin seeds, red chilies, asafoetida powder, curry leaves, red chili powder
Once they are roasted pour it immediately on the dal and serve the dal hot with some steamed rice or roti
Jeera Rice
Cook some long grain basmati rice and keep aside
Heat some ghee in a kadai
Add cumin seeds and roast them
Add green chilies and saute for 2 minutes,
Add cooked rice, salt and mix well
Garnish with coriander leaves and serve hot
Pan fry Paneer Tikka
Ingredients
Paneer – 600 Gms
Byadagi Chilli – 12 Nos
Curd – 200 Gms Whisked
Ginger Garlic Paste – 1 Tsp (Buy: https://amzn.to/314FymX)
Ground Chilli Paste – 4 Tsp
Salt – 1 Tsp (Buy: https://amzn.to/2vg124l)
Juice Of 1 Lemon
Garam Masala – 1 Tsp (Buy: https://amzn.to/2TPe8jd)
Turmeric Powder – 1/2 Tsp (Buy: https://amzn.to/2RC4fm4)
Chaat Masala – 1 Tsp (Buy: https://amzn.to/3aLwvvA)
Corn Flour – 1 Tbsp (Buy: https://amzn.to/2NVF6SC)
Besan Flour – 2 Tbsp (Buy: https://amzn.to/38NxNUP)
Kasuri Methi – 1 Tsp (Buy: https://amzn.to/2TRtrYS)
Ghee – 2 Tsp (Buy: https://amzn.to/2RBvKxw)
Method:
1. Soak the byadagi chillies in hot water for 15 mins.
2. Remove the soaked chillies and grind it using the water used for soaked. Grind it into fine paste.
3. For marinade, to a bowl add whisked curd, ginger garlic paste, chilli paste, salt, lemon juice, garam masala, turmeric powder, chaat masala, corn flour, besan, kasuti methi and mix everything well.
4. Add the paneer pieces to this curd misture.
5. Coast the panner pieces in the marinade and let is sit for 1 hour.
6. To a wide pan, add ghee and place the paneer pieces.
7. Roast the paneer on low flame for 3 mins on each pieces.
8. Make sure to roast the paneer on all sides.
9. Serve it nice and hot with some mint chutney.
Bread Gulab Jamun
Ingredients
White Bread – 4 NOS
Milk – 1/4 CUP
Cardamom powder – 1/2 TSP
Saffron – Few Strands
Rose Essence – Few Drops
Sugar – 1 CUP
Water – 1 1/2 CUP
Oil
Method
Heat a pot with water, add sugar and stir it
Once the sugar is dissolved, add saffron, cardamom powder, and rose essence and stir it
Let it boil for a couple of minutes
Turn off the stove and set it aside
Slice the edges of the bread and cut it into small pieces
Add it to a bowl, add milk slowly in small quantities and mash the bread pieces well
Knead it like a dough
Take small portions of the bread dough and make it into small balls
Heat some oil for deep frying, add the dough balls to the hot oil
Fry them till they are golden brown in color
Add the fried bread balls to the hot sugar syrup
Stir it gently and let the bread balls soak in the sugar syrup for 30 minutes before serving
You can serve the Bread Gulab Jamuns warm or cold.