| |
| |
+ |
|
| |
+ |
|
| |
+ |
|
| |
+ |
|
| |
+ |
|
| |
+ |
|
| |
+ |
|
| |
+ |
|
| |
+ |
|
| |
+ |
|
| |
+ |
|
| |
+ |
|
| |
+ |
|
| |
|
|
|
| |
|
The aim of recipe section is to introduce Indian dishes with authentic tastes, flavors and seasonings. To create authentic menus the following information may be helpful. |
|
| |
|
Dal Makahani |
Ingredients:
Black grams 1 cup
Bengal grams 1/2 cup
Kidney beans 1/4 cup
Ginger 1 inch
Green chilli 2-3
Butter 4 tbsp.
Cream 2 tbsp.
Finely chopped tomatoes 3
Finely chopped onions 2
Garlic 7-8 pieces
Cumin seeds 1 tsp.
Asafoetida 1 pinch
Red chilli powder 2 tsp.
Salt to taste
Method:
1. Thoroughly wash black grams, bengal grams and kidney beans. Then soak it in water (2 glasses) for about 7-8 hours .
2. Add ginger and garlic to the above. Pressure cook for about 10 minutes (3-4 whistles). Then reduce the heat to 'medium' and cook for about 15 minutes. Remove ginger-garlic from the cooked grams and make a paste.
3. Heat 2 tbsp. of butter in a pan.
4. Fry asafoetida and cumin seeds in it. Add thinly sliced green chilli. Heat till it gets slight brown in color.
5. Add ginger-garlic paste and finely chopped onions. Fry until golden brown.
6. Add chilli powder, finely chopped tomatoes and salt. Cook until the mixture thickens into pulpy sauce (about 3 mins).
7. Then add cooked grams and kidney beans to the mixture. Heat for 4-5 minutes. You can add a little water if you find it too thick.
8. Add the remaining butter and cook for 2 minutes.
Dal Makhni is ready to serve. Decorate with cream. |
|
