DAAL MAKHNI( DHABA STYLE)
INGREDIENTS-
Black Urad dal whole 100 gms.
Rajmah 25 gms.
Cumin seeds 1 tsp.
Chopped garlic 1 tbsp.
Chopped ginger 1 tbsp.
Garam masala powder 1 tsp.
Fresh cream ½ cup
Red chili powder 1 tbsp.
Butter 50 gms.
Chopped tomato ½ cup
Chopped onion 1 cup
Salt As per taste
Oil 1 tbsp.
METHOD-
Pick, wash and soak black urad whole and rajmah overnight in 5 cups of water.
2. Cook the soaked dal and rajmah in 5 cups of water with salt, red chili powder and chopped ginger till dal and rajmah are cooked/soft.
3. Heat oil and butter in a thick bottomed pan. Add cumin seeds, let it crackle. Add chopped onions and cook till golden brown in color.
4. Add chopped ginger, garlic and chopped tomatoes. Sauté till tomatoes are well mashed and fat starts to leave the masala. Add boiled dal and rajma to this. Correct seasoning.
5. Add Garam Masala Powder and simmer at very slow flame for 15 minutes. ( Slower it is cooked better the taste and the consistency of the dal.
6. Add fresh cream and let it simmer for 5 minutes.
Serve it with Naan, Rice or Roti
Tip- to give the perfect Dhaba flavor , put Garam masala slightly overcooked(burnt).
ALOO GHOBI-
INGREDIENTS -
METHOD-
Heat Oil in a pan and fry cumin seeds in it unit they begin to splutter.
METHOD-
1. Wash and dry the bhindi or okra. Trim the ends of each okra and slice in half lengthwise and half crosswise. You should have 4 parts from each okra.
2. In a wok or pan, heat oil over medium heat.
3. Add in the cumin seeds.
4. Once the seeds start to sizzle, yo. .
5. Add in the chopped green chilli peppers, ginger and garlic. Sauté for about half a minute.
6. Add in the sliced onions. Lower the heat and allow them to caramelize. This should take about ten minutes or so. Add turmeric powder and salute for few seconds as it should not be burnt.
7. Add in the okra to the onions. Mix and increase the heat. Cook the okra for five minutes.
8. Add in the red chilli powder, salt and coriander powder.
9. Cover the wok or pan with a lid. Lower the heat. Allow to cook for 15 to 20 minutes. Stir every now and then to prevent the okra from burning.
10. Add in the chopped tomatoes and season with some salt. Mix well.
11. Put back the cover and cook for another 15 minutes. Stir every now and then.
12. Add the dry mango or amchur powder and the garam masala powder.
13. Add in the cilantro and turn off the heat. Mix well.
14. Serve with some roti and raita or yogurt.
Black Urad dal whole 100 gms.
Rajmah 25 gms.
Cumin seeds 1 tsp.
Chopped garlic 1 tbsp.
Chopped ginger 1 tbsp.
Garam masala powder 1 tsp.
Fresh cream ½ cup
Red chili powder 1 tbsp.
Butter 50 gms.
Chopped tomato ½ cup
Chopped onion 1 cup
Salt As per taste
Oil 1 tbsp.
METHOD-
Pick, wash and soak black urad whole and rajmah overnight in 5 cups of water.
2. Cook the soaked dal and rajmah in 5 cups of water with salt, red chili powder and chopped ginger till dal and rajmah are cooked/soft.
3. Heat oil and butter in a thick bottomed pan. Add cumin seeds, let it crackle. Add chopped onions and cook till golden brown in color.
4. Add chopped ginger, garlic and chopped tomatoes. Sauté till tomatoes are well mashed and fat starts to leave the masala. Add boiled dal and rajma to this. Correct seasoning.
5. Add Garam Masala Powder and simmer at very slow flame for 15 minutes. ( Slower it is cooked better the taste and the consistency of the dal.
6. Add fresh cream and let it simmer for 5 minutes.
Serve it with Naan, Rice or Roti
Tip- to give the perfect Dhaba flavor , put Garam masala slightly overcooked(burnt).
ALOO GHOBI-
INGREDIENTS -
- 400gms each of cauliflower florets and boiled potatoes cut into small pieces.
- 1tsbp of cumin seeds, coriander paste and cumin paste each.
- Chopped green chilies (according to taste)
- Salt according to taste
- Some chopped coriander leaves
- ¼ tbsp chili powder
- ½ tbsp Turmeric paste
- Garam masala (1tsp)
- some water
METHOD-
Heat Oil in a pan and fry cumin seeds in it unit they begin to splutter.
Add green chilies and stir for a minute more
Now add cauliflower and stir fry for 5 more minutes.
When it is half done add potatoes and salt, chili , garam masala and turmeric powder.
Cook for 7-10 ( on low flame)more minutes until vegetable are tender.
Serve with naan or roti.
Now add cauliflower and stir fry for 5 more minutes.
When it is half done add potatoes and salt, chili , garam masala and turmeric powder.
Cook for 7-10 ( on low flame)more minutes until vegetable are tender.
Serve with naan or roti.
Tip- just add half tbsp of chicken masala to get real flavor!!!
BHINDI PYAAZA
INGREDIENTS
- 5 handfuls of medium-sized bhindi or okra
- 2 tablespoons of cooking oil
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 2 cloves garlic, chopped
- 1-inch piece of garlic, chopped
- 2 medium red onions, sliced
- 3 plum tomatoes, sliced
- 1/2 teaspoon red chilli powder
- 2 teaspoons coriander powder
- 1 teaspoon dry mango or amchur powder
- 1/2 teaspoon garam masala powder
- Fresh cilantro leaves, chopped
- Salt to taste
METHOD-
1. Wash and dry the bhindi or okra. Trim the ends of each okra and slice in half lengthwise and half crosswise. You should have 4 parts from each okra.
2. In a wok or pan, heat oil over medium heat.
3. Add in the cumin seeds.
4. Once the seeds start to sizzle, yo. .
5. Add in the chopped green chilli peppers, ginger and garlic. Sauté for about half a minute.
6. Add in the sliced onions. Lower the heat and allow them to caramelize. This should take about ten minutes or so. Add turmeric powder and salute for few seconds as it should not be burnt.
7. Add in the okra to the onions. Mix and increase the heat. Cook the okra for five minutes.
8. Add in the red chilli powder, salt and coriander powder.
9. Cover the wok or pan with a lid. Lower the heat. Allow to cook for 15 to 20 minutes. Stir every now and then to prevent the okra from burning.
10. Add in the chopped tomatoes and season with some salt. Mix well.
11. Put back the cover and cook for another 15 minutes. Stir every now and then.
12. Add the dry mango or amchur powder and the garam masala powder.
13. Add in the cilantro and turn off the heat. Mix well.
14. Serve with some roti and raita or yogurt.
