Jhakhas: October 2009

Thursday, October 22, 2009

Dal Makhani

Ingredients:
2 cups Urad dal
1 cup rajma
1/4 cup chana dal
1 tsp methi seeds
1 onion
1 cup tomato puree
3-4 garlic flakes
2 inch giner diced
1 cup cream
1 cup butter
1/4 tsp hing
1 cup yoghurt
1 tsp red chilli powder
fresh cream forgarnishing

Directions:
Soak All the dals overnight with the methi seeds. Pressure cook them in the morning with some salt, hing, 1 inch ginger and 2 flakes of garlic. In another pan, fry onions to golden brown add tomatoes and balance ginger garlic. when the batter is well mixed add in the red chilli powder and curd mix well and pour the dal in the pan. Let it boil for at least an hour. Now add in the cream and still boil for 10 mins. If u have to serve it whip fresh ceam and garnish dal with it. This dal is best cooked in the morning and eaten at dinner coz the flavour enhances more with the marination.

Paneer Makhani

Ingredients:
I kg ripe tomatos
1/2 kg paneer
2 tbsp ginger-garlic paste
1tsp red chilly powder
1/2 tsp bhuna jeera powder
1/2 tsp garam masala powder
5 flowers of mace
10 green cardamom
salt to taste
100 gm butter(preferably white)
1 cup fresh cream
1 tsp kasoori methi
1tsp sugar
Chopped dhania

Directions:
Boil tomatos with mace and green cardamom for 5 minutes.Then take out mace and cardamom and make a puree of tomatos.In a pan heat half of butter and add ginger-garlic paste, and fry well.Add tomato puree and fry. Reduce it by 1/4 th in quantity.Add red chilly, garam masala. jeera powder. Add salt and sugar and remaining butter and cook for a minutes.Add paneer cubes and fry a little.Now add fresh cream and kasuri methi.Kasuri methi should be dry roasted and crushed.Mix it well and cook for another 2 minutes.Decorate with chppoed dhania.If we use Tandoori Chicken instead of paneer, then we can make Butter Chicken with same recipe.