Daal Makhaani Hi All..., Here Iam posting one of my very favourite Punjabi Dishes "DAAL MAKHANI" which tastes really great!! Though Iam not a Punjabi , I have learnt this from one my friend's mother who are Punjabi's.So, try this..... this is a true punjabi dish. Ingredients: Black Urad Daal : 1/2 Cup Light Brown Rajma : 1/2 Cup Onions: 3 Tomato : 3 Ginger : 1 Inch Piece Haldi : 1/4 tsp Red Chilli Powder : 1 Tsp Butter : 4 Tsp Freshly Ground Garam Masala Powder : 1 Tsp Cooking Butter : 3 Tsp Salt : As per Taste Finely chopped fresh coriander : 2 tsp for garnishing Green Chillies : 2 for Garnishing ( slit lengthwise) Water : As required for consistency. Procedure: Pressure cook Black Urad Dal & Rajma along with grated ginger, 2 Tsp of butter till you get 2-3 whistles on high flame and simmer and cook for another 30-45 min. Meanwhile, chop 2 onions , 2 tomatoes very finely and make a paste of one onion and one tomato. Heat cooking butter in a pan and add half of the chopped onion and half of chopped tomato and keep the rest for garnishing. Let it fry a little and add the ground tomato onion paste and keep frying. Add haldi, and dry red chilli powder. Keep frying till oil oozes out from the sides. Add the cooked Black urad Daal & Rajma to this and mix well .Add salt as required. Using a potato smasher, smash the daal along with the masala paste in the Kadai itself, atekecare not to make it too soft. Add enough water to get the required consistency. Add the garam masala in the end. Garnish with the rest of the chopped onion and tomato and add fresh coriander and the rest of the 2 Tsp of butter on top. Serve hot with rotis. Actually, the authentic way of making Dal Makhani is to cook the dals in an open fire (the charcoal one ) in an earthen pot for almost 4-6 hrs. Since we are not that patient enough these days, we do the pressure cooking. People who are not even this much patient enough can soak the dals overnight and then pressure cook. And also, while using Makhan, people can have their individual choices according to their fat conciousness. But making all these variations, the originality is gone!! Happy Cooking!!! Prema.
Re: Aloomutter The Home Made Way In Punjab Hi sunkan, This is a very good dish and it came out very well. Thank you for the recipe. I am having some punjabi recipes and I want to upload them here.:-D
spinach and Rajma Ingredients Grind for the spinach paste: 1 bunch spinach - chopped 2 onion - cut into large cubes 1 tomato 4 green chillies 1 tsp cummin seeds 250 g rajma - soaked overnight and boiled 3 tsp oil salt to taste 1 " ginger 6 flakes garlic 2 sticks cinnamon Method: Heat the oil, add the spinach paste and fry for three minutes. Add salt and the boiled rajma. Stir well. Simmer for five minutes till the gravy thickens. Serve the spinach-rajma with plain rice or bread or chappati.
Gobi Paratha Ingredients: For filling: 1 cup finely grated cauliflower 1/2 teaspoon salt 2 teaspoons finely grated fresh ginger 1 teaspoon curry powder and chili powder 2 cups wheat flour 2 cup warm water salt 2 to 3 tablespoons margarine / ghee to prepare parathas Method Filling: Prepare filling only when ready to use it. Combine all the ingredients in a bowl and mix well. Use only the tender flower heads of the cauliflower and make sure there are no large pieces, for these will make the parathas difficult to roll out. Mix flour and salt together in a large bowl. Add the water all at once and knead hard for 10 minutes. Dough should be firm but pliable. Cover and leave for at least 30 minutes. Divide dough into 8 equal portions and roll each into a ball. Flatten out to a circle about 10 cm (4 inches) in diameter, put a spoonful of filling in the middle of each and draw ends together, pinching them firmly to join. Flatten between the hands to a round shape. On a lightly floured board roll out very lightly and carefully to a circle. When all the parathas are filled and ready to cook, heat a heavy griddle or thick, heavy frying pan until very hot. Melt the margarine in a small saucepan . Put a teaspoon of melted margarine on the griddle, spread it with a frying slice and put a paratha on it. Spread another small teaspoon of melted margarine on top of the paratha. Turn the paratha over and cook other side, pressing gently with frying slice. Paratha should be cooked until nicely golden on both sides. Serve hot 'gobi parathas' with any raitha.
Jeera Rice Ingredients Long grain Indian Basmati rice 1 cup Water 2 cups Cumin seeds 2 tsp. Bay leaf 1 no. Cinnamon stick 2" 2 nos. Black cardamom 1 no. Ghee 1½ tbsp. Salt To taste Method Wash rice thoroughly and soak in water for half an hour. Drain thoroughly. In a pan, heat Ghee(oil). Add the cumin seeds, bay leaf, cardamom and cinnamon. When cumin seeds sizzle, add the rice. Add salt to taste. Stir till ghee coats every grain of rice and it looks glossy. Add water. Bring to a boil. Stir once. Reduce heat to minimum and cover the pan with a lid. Leave a little gap, otherwise water will boil over. Rice will be done when holes appear on the surface and water has been completely absorbed. Fork the rice out onto a serving dish. (or you can use pressure cooker or electric rice cooker to make this rice) This will separate each grain out. Serve hot with any curry.
Jeera Fried Rice Ingredients 1 cup long grain rice 1 tbsp. cumin seeds 1 tbsp. halved cashews 4-5 whole pepper corns 1 bay leaf 2 1/2 cups water (approx.) 1 tsp. sugar 1/4 tsp. clove-cinnamon powder 2 onions cut into rings 2 tbsp. ghee salt to taste Method Wash rice well and soak in salt water for 30 minutes. Heat ghee in a heavy or nonstick pan. Add onions and fry till dark brown & crisp. Drain, and add cashews to same ghee. Fry to a light brown, drain, keep side. Add jeers, peppercorns, bayleaf to same ghee. Stir fry for a few seconds, drain, and add rice. Keep aside the drained water. Add sugar, stir gently, frying rice till light brown. Add spice powder, stir. Add salt water, bring to a boil. Simmer covered, till rice is cooked and water evaporates. Each grain should be separate. Serve hot with dal fry or a spicy gravy vegetable.
Biryani Ingredients 1 1/2 cups long grain rice 2 potatoes quartered boiled 1 tsp. red chilli powder 2 capsicums cut into strips 1 tsp. garam masala 2 onions chopped into strips salt to taste 2 onions quartered 1/4 tsp. turmeric powder 2 tomatoes chopped 2-3 pinches asafoetida 1 cup slices mixed vegetables 1 so lemon juice (optional) (french beans, carrots, cauliflower, etc.) 1 tbsp. coriander chopped 1 tsp. ginger grated 10-15 cashews 1 tsp. garlic grated 10-12 almonds sliced to flakes 1 cup curd (optional) 2 cardamom 2 bay leaves 4-5 tbsp. ghee 2 cloves 1" cinnamon stick Method : Wash and soak rice in salted water for 30 minutes. Heat ghee in a heavy saucepan. Fry onion till crisp, brown, drain, keep aside. Fry cashews till light brown, drain, keep aside. Fry capsicums till tender, drain, keep aside. Meanwhile, heat 6 cups water in a large vessel. Add bay leaves, peppers, cloves, cinnamon, cardamom and salt. When it comes to boil, drain and add rice. Bring to boil, cook for 8-9 minutes, till rice is just but not fully done. Sim the flam, Grind quartered onions, ginger, garlic to a paste. In hot ghee, add paste stir fry for 2-3 minutes. Add all powdered masalas, tomatoes, mixed vegetables, stir, cook till oil separates. Beat curd, add, stir till the boil resumes, cook 2-3 minutes. Add potatoes, stir, put this in the cooking rice and remove from the fire when the rice is done. Garnish with fried cashews, onion and capsicums. Serve hot with any raitha.
Mathi Our Matar Malai Ingredients Powder together: 1 cup boiled green peas 1 cardamom 1/2 cup cream or malai 2-3 cloves 1 bunch methi leaves chopped 1/2" stick cinnamon 3 tbsp. ghee or butter salt to taste Grind to a paste: 1/2 tsp. cumin seeds 1 onion 1 tbsp. khuskhus (poppy seeds) 1-1/2 tbsp. cashewnuts 1 tbsp. curds 1 tsp. sugar 2-3 green chillies 1/2" ginger Method Immerse fresh methi in salted hot water for 5 minutes. Drain and wash well in colander under running water. Keep aside, and let the water drain. Beat malai till smooth. Keep aside. Heat ghee, add cumin seeds and asafoetida. Add paste and stirfry for 2-3 minutes. Add powdered spices. Stir, and add peas, methi leaves in malai. Add all other ingredients. Boil for 2-3 minutes or till gravy thickens. If gravy feels too watery sprinkle a dash of flour and stir. If too thick, add a few tbsp. of milk. Serve hot with parathas, rotis, etc.
Broad Bean Vegetable Ingredients 1 cup fresh shelled broad beans 1 tsp. red chilli powder 1 stalk curry leaves 1/2 tsp. dhania powder 1 tsp. coriander leaves chopped 1/4 tsp. turmeric powder 1/2 tsp. ginger 1/4 tsp. garam masala 1/2 tomato chopped 2-3 pinches asafoetida 1/2 tsp. each mustard & cumin seeds salt to taste 1/2 cup fresh curds 1 tsp. sugar 1 tbsp. oil lemon juice to taste Method Boil beans in water to which a pinch of soda bicarb is added, till cooked. Drain, hold under running water in colander, keep aside. Heat oil in a pan, add seeds, asafoetida, allow to splutter. Add chillies, ginger, curry leaves, tomato, stir fry 2 minutes. Mix all dry masalas (including salt) in 1/2 cup water to a paste. Add to pan, stir till oil separates. Add beaten curds, stir continuously, till gravy gets thick and oil separates. Add beans, sugar, stir. Simmer for 5-7 minutes, till gravy becomes thick again. Add coriander, stir. Serve hot. Note: Instead of boiling, you may microwave for 3-4 minutes, stirring once. Cook covered, after sprinkling some salt and water. Wash under running cold water and drain, before adding to masala.
