METHI GOBI ALOO HODGEPODGE

INGREDIENTS:
2 medium sized Potatoes (parboiled)
1 medium sized Cauliflower (taken florets only)
2 bunches of Fenugreek/methi Leaves (chopped)
1/4 tsp Asafoetida (Hing)
1/2 tsp Cumin seeds
2 Garlic pods (crushed)
1/2 tsp Ginger paste
1 tsp Green Chilli paste
1 tsp Dry Mango powder
1 tsp fresh lemon juice
1/2 tsp Salt
Oil as required

METHOD:

Cut the potatoes lengthwise into thick pieces. Heat 2 tbsp oil in a wok, shallow fry the potato pieces. Keep aside.

In the same wok again heat 3 tbsps of oil. Add the cauliflower florets, cover the lid and stir occasionally. Fry for 3-4 minutes on medium heat. Then keep aside the fried florets.

Again, heat 2 tbsps of oil in same wok. Add cumin seeds, asafoetida. When seeds start spluttering, add crushed garlic pods, ginger paste and green chilli paste in it. Stir for a minute.

Now add fenugreek leaves and stir fry for 3-4 minutes, till it gets brown texture. At this point add fried cauliflower and potato pieces. Saute properly. Now add dry mango powder, lemon juice and salt. Mix well and switch off the oven.

Serve hot with rotis or parathas.

SPINACH RAITA / SPINACH YOGHURT SALAD

INGREDIENTS:
2 cups of Spinach leaves
2 cups of yoghurt (thick)
1 green chilli (finely chopped)
1 dry red chilli
1 tsp cumin seeds
2 pinches of chat masala
1 tsp sugar
Salt to taste.

METHOD:
Boil spinach leaves for 2-3 minutes and dont cover the lid at this time. Drain all the water. Squeeze out all the water from spinach leaves also and chop finely.

Roast dry red chilli and cumin seeds. Grind roughly and keep aside.

Take yoghurt, green chilli, sugar, salt with 1/2 cup of water in a large bowl. Blend it nicely.

Now add chopped spinach, roasted cumin-red chilli powder with the blended mixture and mix well. Sprinkle chaat masala at the top.

Serve cold with rotis, parathas or any kind of rice dishes.

FULKOPIR MALAI CURRY

INGREDIENTS:
1 large Cauliflower (taken florets only)
3 Green Cardamoms
2" long Cinnamon stick
3-4 cloves
1 bay leaf (Optional)
1/2 tsp Cumin seeds
1 cup of Coconut milk
3/4 cup yoghurt (beaten)
1/2 cup Onion paste
1 tsp ginger paste
1/2 tsp Red Chilli powder
2-3 green chillies (finely chopped)
1 tsp sugar
1/2 cup Oil
1 tbsp Clarified butter (ghee)
Salt to taste

METHOD:
Roughly crush cardamoms, cinnamons and cloves.

Heat oil in a wok. Fry the florets of cauliflower till light brown. Keep aside.

In the remaining oil, add cumin seeds, crushed cardamom-cinnamon-cloves and bay leaf. Saute for 30-40 seconds. Then add onion and ginger paste in it. Stirring till it leaves oil.

Add beaten yoghurt, red chilli powder and fried cauliflower pieces. Mix well. Cover with lid and stir occationally cook for 2-3 minutes.

Now add coconut milk, green chillies, sugar and salt. Stir well for mixing. Cover with lid till cauliflower get almost cooked.

Remove from heat and add clarified butter, again mix well.

Serve hot with steamed rice or pulao.

BHAPA ILLISH / STEAMED HILSA (King of Fish)

It is a micro oven preparation, very easy and simple recipe. Tastes great!

INGREDIENTS:
4 large pieces of Hilsa fish (Illish mach)
2 tbsp Mustard seeds (Rai)
1 tsp Poppy seeds (posto)
A pinch of Onion seeds/Kalonji (optional)
5 Green Chillies
2 tbsp Yoghurt
1/2 tsp Turmeric powder
1 tbsp finely chopped Coriander leaves
1/2 tsp Salt
2 tbsp Mustard Oil.

METHOD:
Soak mustard seeds and poppy seeds in warm water for 1 hour. Grind in a smooth paste. Add yoghurt, turmeric powder and 3 green chillies. Blend again. Your masala paste is ready now.

Wash the fish properly. Take a micro oven safe flat bowl. Arrange the fish pieces in it. Pour masala paste, onion seeds, salt and mustard oil. Mix gently.

Now slit the remaining green chillies and arrange on the top of the fish pieces.

At 100% heat in micro mode, put the covered bowl in micro oven.  Cook it for 10 minutes. In between, after 5 minutes turn the reverse side of the fish pieces.

Keep 5 minutes in stand time. Sprinkle chopped coriander leaves on top. Your Bhapa Illish is ready to serve with steamed rice.

CHICKEN KABABS

INGREDIENTS:
1 lb Boneless Chicken Thigh pieces
1 tbsp Sour Cream
2 tbsp hanged yoghurt
2 tsp Lemon juice
2 tbsp Ginger-Garlic paste
1/2 tsp Black pepper powder
1/2 tsp coriander powder
1/2 tsp cardamom powder
A pinch of garam masala
2 tbsp chopped coriander leaves
2 green chillies
1/2 tsp Chat masala
1/2 tsp Dry Mint leaves
Food colour (optional)
2 tbsp Melted Butter
2 tbsp Cheddar cheese 
Salt to taste

METHOD:
Cut the chicken into small pieces. All the water from the chicken pieces absorb by the paper towel.

Put the chicken pieces in a bowl. Take 1 tbsp of ginger garlic paste, squeeze all the water and keep it in the bowl. Add chicken pieces, 1 tsp lemon juice, black pepper powder and little salt. Mix well. Keep it in refrigerator for 30 minutes.

Dry grind corriander leaves and green chillies. Keep aside.

Now take a large bowl. Put cheese on this bowl, smash well. Squeeze all the water from ginger garlic paste, mix with the cheese. Add sour cream, hanged yoghurt, coriander powder, cardamom powder, garam masala. dry grinded coriander leaves-green chillies, orange food colour (optional) and salt. Blend into a smooth paste. While adding salt, please keep in mind, cheese obtains little bit salt. 

Pour marinated chicken into the blended smooth paste, making sure it is all well coated. Cover the bowl and keep it in refrigerator for minimum 3-4 hours. Soak wooden or bamboo skewers in water for several hours from preventing oven burning.

Take one baking tray, Grease the tray with little butter. Skewer the marrianated chicken pieces, 6-8 pieces on each skewer.  Arrange all the skewers on the baking tray. Brush a little butter on the top of the chicken pieces.

Preheat the oven at 450 F broiler mode. Place the baking tray inside the oven on the top rack and cook for 30 minutes. In between, after 15 minutes, reverse the skewers and brush with little butter on the chicken pieces again. You may get some burnt spot on the chicken pieces, that's okay.
(If you dont have any oven, may grill it in microoven on convectional mode for 20 - 25 minutes, till it gets tender)

Now place the Kababs on the serving plate, sprinkle with chat masala, powdered dry mint and 1 tsp lemon juice.

Serve hot with green salads and mint chutney.

EGGPLANT IN YOGHURT/ DAHI BAINGAN

INGREDIENTS:
1 large Egg Plant (Brinjal)
1 cup of Yoghurt
3 nos of Green Cardamom
A pinch of Asafoetida
1 1/2 tsp fennel seeds (saunf)
1 tsp dry ginger powder
1 Green chili (chopped)
1/2 tsp red chili powder
1 tsp Bengal Gram flour (besan)
1/2 tsp sugar
Salt to taste
2 tbsp coriander leaves (finely chopped)
Oil for deep frying and 2 tbsp oil

METHOD:
Cut eggplant into thin 3"-4" long pieces. Place them on salted water.

Grind fennel seeds roughly.

Deep fry the eggplant pieces to a golden brown colour. Remove and place them on a paper towel.

Blend yoghurt with Bengal gram flour, salt and sugar. Heat 2 tbsp of oil in a wok. Add green Cardamom and asafoetida in it, stir for 20 seconds. Now add yoghurt mixture and stir continuously for 2 minutes.

Add green chili, dry ginger powder, fennel seeds powder and red chili powder. Mix well, stirring continuously for another 2 minutes.

Now add fried eggplant pieces. Reduce the flame and cook for another minute.

Garnish with coriander leaves and serve hot with pulav or steamed rice.

LEMON RICE

INGREDIENTS:
2 Cups of steamed Rice (you may use left over rice)
3 Dry Red Chillies
1/2 tsp Mustard seeds (Rai)
1/3 tsp Fenugreek seeds (Methi dana)
1/2 tsp Black split gram (Kala Urad)
1/2 tsp Bengal gram (Chana dal)
1/4 tsp Asafoetida (Hing)
Curry Leaves 6-8
1/2 tsp Turmeric powder
2 tbsp grated coconut
1 Lemon
2 tbsp Oil
1/2 tsp Salt
Chopped Coriander Leaves for garnishing.

METHOD:
Grate the zest of a lemon, cut it and squeeze all of the juice discarding the seeds and keep aside.

Heat 2 tbsp oil in a wok. Add dry red chillies, mustard seeds, fenugreek seeds, black split gram, bengal gram and asafoetida in it. Staute for 1 minute.

Lower the heat, add grated coconut, zest of lemon, turmeric powder and curry leaves. Stir for about another minute. Then add lemon juice, salt and the steamed rice. Mix all well. Keep it on low heat for another 3-4 minutes.

Garnish with fresh coriander leaves.

Serve hot with any curry dish.

Linking to: Spotlight: Rice/Rotis @ Cuisine Delights & Recipe Junction

ALOO CAPSICUM

INGREDIENTS:
2 boiled Potatoes (Aloo)
2 Capsicums
1 medium sized Onion
1 Tomato
2 tbsp roasted peanuts
1/2 tsp turmeric powder
1/2 tsp chilli powder
1 tsp coriander powder
2 tbsp oil
1 tsp butter
1 tbsp chopped coriander leaves
Salt to taste


METHOD:

Cut capsicums, onions, potatoes and tomatoes into dices.

Crush roasted peanuts roughly.

Heat oil in a pan. Fry diced onion till it becomes translucent. Add Capsicum and potatoes in it. Saute for few minutes.

Now add tomatoes, turmeric powder, red chilli powder, coriander powder and salt. Stir another 2-3 minutes. Add crushed peanuts, butter and mix well. Fry till it turns tender.

Remove from heat and garnish with finely chopped coriander leaves.

Serve hot with rotis or parathas.

EGG KABABS

INGREDIENTS:
4 hard boiled Eggs
1 tbsp finely chopped Onions
1 tsp chopped Mint leaves
1 tbsp chopped Coriander leaves
2 tbsp Bengal gram flour
2 Green chillies chopped
1/2 tsp black pepper (crushed)
1/2 tsp chat masala
1/2 tsp salt
Oil for deep frying.


METHOD:
Grate the eggs.

Except oil, mix all other ingredients and knead into smooth dough.

From this mixture, make round shapped 8 balls.

Heat oil in a wok, deep fry 4 kababs at a time till crispy and golden brown.

Drain on a paper towel, sprinkle with chat masala on the top of the kababs.

Serve hot with mint chutney.

SCRUMPTIOUS ASPARAGUS

INGREDIENTS:
1 Bunch of Asparagus (shatwar)
1/2 tsp Nigella seeds (Kalonji)
A pinch of Turmeric powder
2 green chillies
3 flakes of garlic
1/2 tsp red chilli powder
2 tbsp mustard oil (or you may use white oil)
1/2 tsp sugar
Salt to taste

METHOD:
Take 1 cup of water in a pan. Put the pan on medium heat and boil asparagus in it for 10 minutes.

Drain the water, Blend asparagus, flakes of garlic and green chillies. Make a smooth paste.

Heat musturd oil in a pan, Add nigella seeds in it. Stir for 1/2 minute. Now add asparagus paste in it.

Stir occassionally for 2 minutes, now add turmeric powder and red chilli powder in it. Mix it well.

Keep stirring, let water evaporates fully. When water evaporates, add salt and sugar. Stir for another 2 minutes.

Serve hot with steamed rice. 

FISH KABABS ( MACHER CHOP)

INGREDIENTS:

2 Cans of Tuna Fish / 300 gm Bhetki or Telapia fillet (cooked)
3 large potatos (fully boiled and mashed)
4 Bread slices
3 tbsp finely chopped onion
2 tsp garlic paste
1 tbsp ginger paste
2 green chillies (finely chopped)
1/2 tsp turmeric powder
1 tsp red chilli powder
1 1/2 roasted cumin seeds (grinded)
1/2 tsp garam masala powder
1/2 tsp black pepper powder
2 tbsp coriander leaves (finely chopped)
1 Tomato (chopped)
1/2 tsp chaat masala
2 tbsp bengal gram flour (besan)
3/4 th cup bread crumb
1 tsp butter
1 tsp salt
Oil


METHOD:
Heat 3 tbsp oil in a pan. Add chopped onions in it. When onion becomes traslucent, add garlic and ginger paste in it. Fry for 2 minutes.

Now add tomato, green chilli fry for 2 minutes. Again add fish, turmeric powder and chilli powder. Stir for another 3-4 minutes. Excess water from the boiled fish maximum evaporates at this stage.

Add 1/2 tsp salt, coriander leaves, butter and garam masala. Stir for another 1 minute. Switch off the heat, fish filling is ready now. Fish filling texture is shown below:

Cut the hard ends from the bread slices. Put mashed potatos and bread slices in a large bowl. Add the remaining salt, black pepper powder and roasted cumin powder in it. Mash well and mix thoroughly.

Take gram flour and put 1/2 cup water and blend it. Now pour it in a bowl.

Take one ball from potato-bread slice mixture, flat in on palm, put 1 tbsp fish filling in it. Roll the potato-bread slice mixture, so that it covers the fish filling from each side very well. Give a cyllindrical shape to each kabab by pressing with palms lightly. Dip each kabab in gram flour mixture and coat with bread crumb thoroughly.

Follow the same process, while making all the kababs.

Heat oil in a wok. At a time, put 4-6 kababs. Deep fry each side till light brown and crispy.

Drain on paper towel, so that excess oil absorbs.

Garnish with onion rings and sprinkle chaat masala on the top of the kababs.

Serve hot with sweet and sour tomato sauce.

ALOO POSTO

INGREDIENTS:
5-6 Medium sized Potatoes
4 green chillies
1/2 tsp Nigella seeds (Kalonji)
6 tbsps Poppy seeds (posto dana)
3 tbsps mustard oil
1 tsp ghee
1/2 tsp sugar
salt to taste


METHOD:
Grind poppy seeds and green chillies with little water. Make a smooth paste.

Cut the potatos into small dices. Wash thoroughly.

Heat 3 tbsp mustard oil in a wok. Add nigella seeds in it, stir for 1/2 minute.

Now add diced potatos and fry till light brown. Add sugar and salt in it. Now add poppy seeds paste and stir continuously.

If required add 1/2 cup of water. cover the lid and stir occationally till the potatos fully cooked.

When poppy seeds paste is closely mixed with the potato cubes, switch off the oven. Keep in mind, it is a dry preparation, so if excess water is there, evaporates the water by heating high.

Now Add ghee and mix well.

This is a preparation you can serve with steamed rice only.

CREAMY FENUGREEK CHICKEN

INGREDIENTS:

1 lb / 500 gm Boneless Chicken
2 tsp Dry Fenugreek leaves (kasoori methi)
2 tsp green chilli paste
1 tsp red chilli powder
1 cup of yoghurt
1 tsp crushed garam masala (cinamon, cardamom & clove mixture)
2 tbsp sour cream
2 tbsp garlic paste
1 tsp fenugreek seeds
1 tsp salt
1/2 tsp sugar
3 tbsp oil


METHOD:
Cut the chicken into cubes.

Marinate the chicken with garlic paste, green chilli paste, dry fenugreek leaves and yoghurt for 4 hours.

Now heat oil in a pan. Add fenugreek seeds in it, stir for 20-30 seconds.

Now add marinated chicken in it. Cover the lid and cook for 10-12 minutes on medium heat, stir occassionally.

Lower down the heat, add red chilli powder, salt, sugar and cook for another 5 minutes.

Now add crushed garam masala and sour cream in it. Stir well.

    

After 2 minutes, remove the pan from heat and serve hot with Chapati, Paratha or Pulao.

SHAHI COCOA TUKRA

INGREDIENTS:

12 Bread Slices
1/2 Cup water
1 Cup sugar
3-4 Cardamom (crushed)
1/2 Cup Drinking chocolate Powder
3 tbsp Clarified butter (ghee)
4-5 tbsp Oil

METHOD:
Cut all four hard sides of the bread slices. Now cut each square piece diagonally.

 In a saucepan, put water, sugar and cardamom. Bring it to boil for 15 minutes in a medium heat.

Heat oil and clarified butter in a pan. Fry all pieces of bread till light brown. Just dip each fried piece of bread in the syrup and rolls it on the chocolate powder. So that chocolate coats each bread slice eventually.

Now arrange all pieces in a tray one by one and serve as a dessert item.

PARSI DAAL

INGREDIENTS:

1/2 Cup red lentils (Musoor Daal)
1 chopped green chilli
1 flake of garlic (chopped)
A pinch of turmeric powder
1/2 tsp Nigella seeds (kalonji)
1/2 tsp cumin seeds (Jeera)
A pinch of red chilli powder
1 tbsp clarified butter (Ghee)
1 tbsp chopped coriander leaves
Salt to taste

METHOD:
Cook red lentils in a pressure cooker with a pinch of turmeric powder, Salt and sufficient water.

Cook for 10 minutes on medium heat.

After cooling down, mash the lentils a little and keep it in a sauce pan.

In a pan heat 1 tbsp of clarified butter. Add cumin seeds, nigella seeds, chopped garlic, green chilli and red chilli powder. Fry for 1 minute on low heat and pour over the boiled lentils.

Now put the sauce pan in a low heat and add a little water if required (checking the consistency of lentils). Now cook for 2 minutes.

Garnish with coriander leaves and serve hot with chapati or steamed rice.

VEGETABLE CUTLET

INGREDIENTS:

2 medium boiled potato (grated)
2 medium carrot (grated)
1 beet-root (grated)
1/2 cup finely chopped long green beans
2 green chillies (finely chopped)
Handful of green peas (frozen)
2 tbsp chopped onion
1 tsp cumin seeds
1 tbsp grated ginger
1 tsp red chilli powder
1/2 tsp garam masala
1/2 tsp chaat masala
3 tbsp coriander leaves (chopped)
2 tbsp flour
1 tbsp cashewnuts
1 tbsp peanuts
2 tbsp lemon juice
1/2 cup bread crumb
Oil 6-7 tbsp
Salt to taste


METHOD:
Roast peanuts and cashewnuts and crush roughly.

Heat 2 tbsp oil in a wok. Add cumin seeds and grated ginger in it. Stir for 30 seconds. Now add chopped onion and fry till golden brown.

Add green beans, carrot, beet and green chillies in it. After stirring 2 minutes, add red chilli powder, garam masala and green peas in it.

Fry till all water evaporates. Now add crushed cashewnuts and peanuts. Stir for 2 minutes. Add flour in it and mix thoroughly.

Take grated potato in a large bowl. Put the fried mixture in it. Add coriander leaves, salt and lemon juice. Mix altogether very well.

Take one table spoon of mixture, give a flat round shape with your palms and coat with bread crumb. Keep it aside. Make all the cutlets accordingly.

Heat 2 tbsp oil in a pan. Put 6-8 cutlets on the pan. Fry one side of each cutlet for 3 minutes and reverse side for another 2 minutes. So that each side of cutlets should be crispy and brown.

Put kitchen paper towel on a tray. Keep fried cutlets on it, so this paper towel absorbs excess oil from cutlets. Sprinkle chaat masala on the top of cutlets.

Serve hot with tomato ketchup or mint chutney.

TASTY BEET-ROOT

INGREDIENTS:

3-4 Beet roots

Handful of raw peanuts
2 cloves of garlic (finely chopped)
1 tsp coriander seeds
1 tsp cumin seeds
2-3 red chillies whole
2 tbsp coriander leaves (finely chopped)
2 tbsp oil
1 tbsp butter
Salt to taste

METHOD:

Grate beet roots.

Roast peanuts and crush roughly.

Roast red chillies, cumin seeds and coriander seeds. After roasting, grind smoothly.

Heat oil in a wok. Add finely chopped garlic and crushed peanut. fry till light brown.

Now add grated beet and stir fry. Meanwhile, add salt and cover the lid. Cook untill beets become tender.

Add grinded masalas in it. stir well. Make sure that all water evaporates and it supposed to be dry.

Remove from heat and mix coriander leaves and butter thoroughly.

Serve hot with roti or steamed rice.

KADHI RECIPE

INGREDIENTS:

For Pakoras:
1 Cup gram flour (Besan)
1 tsp ajwain
1/4 Cup of chopped potato
1/4 Cup of chopped onion
1 tsp red chilly powder
1 tsp roasted cumin powder
1 tsp grated ginger
salt to taste
oil for deep frying

For Kadhi:
1 Cup of yoghurt (curd)
1/4 Cup of gram flour (Besan)
2 cloves (Laung)
1/2" cinnamon stick (Dalchini)
1/4 tsp asafoetida (Hing)
1/2 tsp fenugreek seeds (Methidana)
1 tsp mustard seeds (Rai)
7-8 curry leaves (Curry patte)
1/4 tsp turmeric powder Haldi)
1 tsp red chilli powder (Lal Mirch)
1 tbsp clarified butter (Ghee)
1 tsp salt.

METHOD:
Except oil, mix all pakora ingredients and add 1/2 cup water. Mix thoroughly.
Heat oil in a wok. After making small balls from this mixture, deep fry these pakoras till golden brown.

Beat yoghurt and mix gram flour in it. To ensure that there are no lumps, blend thoroughly. Add 3 cups of water into it and blend the mixture again.

In a pan, heat clarified butter. Add crushed cloves and cinnamon stick. Then add fenugreek seeds, mustard seeds, asafoetida, red chilli powder, curry leaves and fry.

Now add the blended yoghurt-gram flour mixture and stir continuously till it boils. Add salt and turmeric powder into it. Cook in a reduced flame.

After 15-20 minutes, add pakoras. Cook it for 5 minutes more.

Remove from heat and serve hot with steamed rice.

SPICY CAULIFLOWER

INGREDIENTS:

1 Medium size Cauliflower ( take florets only)
1/2 Medium Onion (finely chopped)
2 Green Chillies (finely chopped)
2 Cloves of Garlic (crushed)
1 tbsp Ginger Paste
1/2 tsp Cumin seeds
2 Tomatoes (puree)
1 tsp Coriander powder
1/2 tsp Turmeric powder
1/2 tsp Red Chily powder
1/2 tsp Cumin powder
1/2 tsp Kitchen King Masala
1/2 tsp Dry Mango powder
1" Cinnamon Stick
2 Cardamom whole
2 tbsp finely chopped Coriander leaves
3 tbsp oil
1 tbsp grated cheese
2 tbsp frozen green peas
1/2 tsp sugar
3/4 tsp salt
1/2 cup warm water


METHOD:
Heat oil in a deep fry pan. Add cumin seeds, cinnamon stick, cardamoms and crushed garlic. Stir for a minute. Then put chopped onion into it and fry till golden brown.


Add finely chopped green chillies and cauliflower florets. Keep it on medium heat for 3-4 minutes. Cover the lid and stir occationally.


Now add ginger paste and stir it well. After 1 minute, add all kind of dry masalas (turmeric, red chily, cumin, coriander, kitchen king, dry mango) and fry for 2 minutes. Add tomato puree, green peas and mix well. Stir till the masalas leave oil.


Add sugar, salt and 1/2 cup of warm water into it. When it starts to boil add coriander leaves. Keep it in low heat for 3 minutes.


Remove from heat and garnish with grated cheese.


Serve hot with Roti, Naan or Boiled rice.

Linking to: Spotlight "Curries / Gravies" @ Recipe Junction & Cuisine Delights

DAL MAKHANI

INGREDIENTS:

2 tbsp bengal gram lentils (chana daal)
2 tbsp red kidney beans (rajma)
3/4 cup of black lentils ( urad sabut)
1/2 cup stirred yoghurt (curd)
1/4 cup stirred sour cream (malai)
1 medium onion (finely chopped)
1 medium tomato (finely chopped)
1 tbsp ginger paste,
1 tbsp garlic paste,
2 green chillies (finely chopped)
2 tbsp chopped coriander leaves (dhania patti)
1 tsp cumin seeds (jeera)
3 tbsp butter
1/2 tsp turmeric powder (haldi)
1/2 tsp garam masala
1/2 tsp Red chily powder
1 tsp coriander powder (dhania)
salt to taste


METHOD:
Soak gram lentils, red kidney beans and black lentils in water overnight.

In a pressure cooker add water, gram lentils, red kidney beans, black lentils and little salt. Boil for 30 minutes on medium heat. Make it cool and mash a little. Add stirred yoghurt and sour cream into it.

In a wok, heat 2 tbsp of butter. Add cumin seeds and garlic paste into it. stir for 1 minute. Put chopped onion and fry till golden brown.

Now add tomatoes, green chillies, ginger paste and little salt. Fry for 3-4 minutes so that tomatoes get easilly soften.

Add turmeric powder, red chily powder, coriander powder and stir about 2 minutes.

Add dal now, when it starts to boil, switch off oven. Now add garam masala and 1 tbsp butter. Mix well. Garnish with chopped coriander leaves.

Serve hot with roti, paratha or steamed rice.

Linking to: 'Show Me Your Hits' hosted by Nalini's Kitchen

SPICY AND SWEET DAAL RECIPE

INGREDIENTS:
1 cup of Tur daal / split red gram lentil (arhar dal)
1/2 tsp turmeric powder (haldi)
1 tbsp coriander powder (dhania)
1/2 tsp cumin seeds (jeera)
1/2 tsp musturd seeds (rai)
Pinch of asafoetida (hing)
4-5 curry leaves
1" cinnamon stick (dalchini)
2-3 green cardamom (chote elaichi)
2-3 green chillies (finely chopped)
2 tsp sugar
1 tsp salt
1 tbsp clarified butter (ghee)
2 tbsp lemon juice
2 tbsp coriander leaves (finely chopped)


METHOD:
Soak tur daal in water overnight.


In a pressure cooker, cook the daal with salt, turmeric powder, crush cinnamon stick and cardamoms.


Heat clarified butter (ghee) in a pan. Put cumin seeds and musturd seeds into it. When musturd seeds start to crack, add asafoetida in it.


Then add finely chopped green chillies and coriander powder and cook for 1 minute.


After that add boiled daal with sugar and let it cook for 3-4 minutes in medium heat.


Lower the heat, add lemon juice and keep it for 2 minutes.


Garnish with coriander leaves and the daal is now ready to serve.