Tuesday, August 20, 2013

Dal Pakwan

Serves 4-6.

250 gm Chana dal.
2 finely chopped onions
2 chopped tomatoes
4-5 cloves of crushed Garlic
1 piece crushed ginger.
1 tbsp dhana jeera
1 tbsp red chilli powder
1tbsp cumin seed (jeera)
2-3 slit from center green chillies.
2-3 tbsp dry aamchur powder
1/2 tbsp garam masala
2 tbsp of coriander
2 tbsp of oil
6-7 leaves of kadi pata.

Method for dal:
1.Soak chana dal in water at least 6 hrs before you start making dal pakwan.
2.After the dal is soaked you can cook it in any of the below two ways.
a) Put it in cooker with water and remove it after two whistles.
b) Take it in a vessel with water and remove it when it starts to boil. But make sure the dal is cooked at the same time it is not crushed. (It should be wholesome)
3. Take 2 tbsp oil in a vessel and put it on gas. Now put cumin seeds (jeera) in it . After it starts to crackle add kadi patta to it.
4.Put in it crushed garlic, crushed ginger, chopped tomatoes & onion and saute it.
5. Once the onion starts to turn brown and tomatoes start to cook then add the dal prepared in step 2 in it.
6. Now add salt, red chilly powder, dhana jeera, garam masala and coriander. Now let everything heat.
It shiuld be heated to such an extent that it is neither too liquidy nor too solid.
7. Your dal is now ready.

Monday, May 6, 2013

Imli Chutney

400 gm Dates (Khajoor)
50 gm Tamarind (imli)
100 gm Jaggery (gud)
2 tbsp Red Chilly Powder.

Put the dates(after removing the seeds), tamarind(remove the seeds) and Jaggery in a vessel and mix them with water.
Then put them in pressure cooker.
Blow 3-4 whistles.
Remove the mixture.
Add water if you want to make it thin.
After it cools down, add salt and chilly powder and churn it in a mixer.
Your Mithi Chutney is ready.
Refrigerate it.


Serves  4 People. 
1/2 kg potato, around 6 medium size potato.
Kachi dabeli masala (from any store near you)
Handful of Masala Singh (Groundnut)
2 medium size onion finely chopped.
handful of Coriander
handful of pomogrenate seeds
10-15 grapes (green or black)
Imli Chutney (you can find the recipe here: http://www.jayshreefood.blogspot.in/2013/05/imli-chutney.html)

Take 5 tbsp of kachi dabeli masala (if you want more spicy you can take more tbsp) and add enough water so that the masala becomes a paste. If possible 1 hour before you start making other preparations for Dabeli.
Boil potato in pressure cooker. After it gets boiled, remove it from the cooker and peel its skin off.
Then mash the potatoes.
In a Kadhai (vessel) add 1 tbsp oil and heat it on gas. Add the mashed potatoes to it.
Then add the dabeli masala paste to it.
Add the finely chopped onions to it.
Now add the masala Groundnuts.
Let the mixture heat on the gas for 5 minutes.
After that let it cool. And then add Pomogrenate, grapes and coriander.
The Dabeli Mixture is now ready.
Take the Dabeli bread, Slice it from the middle and apply Ghee to it and Roast it on the gas for a minute or two.
Then apply Imli chutney and then put the Dabeli mixture as prepared above in such a way that it fills the bread.
Then roast it for 15-20 secs on both sides on the gas!
Your Dabeli is Ready!!

Thursday, January 3, 2013

Gaajar ( Carrot) ka Halwa!

  • 500 gms carrot (preferably red)
  • 200 gms sugar
  • 2 cups of milk
  • 4-5 cut almonds (badam)
  • 4-5 cut cashewnuts (kaju)
  • 10 raisins (draaksh)
  • 2 crushed cardamom (elaichi)
  • pinch of kesar
1. Peel the carrots. Grate them.
2. Put the grated carrot in a frying pan on the gas and add sugar to it.
3.While the sugar is turning into liquid and mixing with the carrots, on another gas heat the milk.
4.The sugar will start to burn and after some time will mix with the carrots and become invisible. Then add the heated milk to the mixture of carrot and sugar.
5.Let the gas burn and keep stirring. Add almonds, cashewnuts, raisins cardamom and kesar to the mixture.
6.Keep the gas on till all the milk is absorbed by the carrots. Once all the milk disappears switch off the gas.

Congratulations your Gaajar ka Halwa is Ready!!