Friday, May 18, 2018

Poha


Poha, a simple Indian recipe made from flattened rice flakes (which is called poha). Poha can be served at breakfast or in evening snacks, it is very light and can be made healthy by adding various veggies.It includes ingredients that are easily available at your home and you can make it innovative as per your taste and preferences, you can add like groundnut, sev bhujia and many more things as you like and can be served as evening and morning snack with Tea.

Serves- 4
Preparation Time- 10 mins
Cooking Time- 10 mins
Total Time- 20 mins

Ingredients
  • 2 cup washed & dried pressed rice
  • 1 teaspoon lemon juice
  • 2 pinches salt
  • 2 teaspoon powdered turmeric
  • 8 leaves curry leaves
  • 1 Chopped Onion
  • 2 gm sliced green chilli
  • 3 teaspoon sugar
  • 1 tablespoon refined oil
  • 2 teaspoon mustard seeds
  • 2 sprigs coriander leaves
  • 1 teaspoon pomegranate seeds
  • 1 chopped into cubes potato
  • 1 Handful raw peanuts
 Instructions
  •  To start with chop the veggies and keep aside.
  • Wash pressed rice (poha) and rinse well. Drain all the water and keep aside for 15 minutes.
  • Heat oil in a pan over low-medium flame and add mustard seeds. When they start spluttering, add curry leaves, peanuts, and green chilies, chopped Onion in the pan.
  • Fry the peanuts for some time, avoid burning it as this will spoil the taste.
  •  Add the small cubes of potato. Allow the potato to cook well and put the lid for some time, this will make the potatoes soft.
  • Also, you can add veggies of your choice, if you want to make it more nutritious, as I  have added cauliflower.
  •  Then add the poha into the pan, mix it well with the ingredients and add the turmeric powder to the recipe and salt as per your taste preference.
  • Stir the ingredients together add salt and lemon juice in the pan. The poha shouldn't be too dry, to make it soft, you can sprinkle some water. To make the dish more flavourful and aromatic you can add some garam masala to it.
  •  Poha is often served with chutney and garnished with freshly chopped coriander and green chilies. Poha makes for a wholesome meal. So try this awesome recipe and relsih with your loved ones.
  • Garnish with coriander leaves.

Thursday, May 17, 2018

Shahi Bread

Shahi Bread pudding sweet

Shahi Bread is an easy dish for breakfast, a snack or dessert. It’s just as easy to make as it is to enjoy it hardly take 5 minutes and requires just simple ingredients.I usually make it when we have a family get together. You can try this simple sweet bread recipe with your favourite dry fruits and you can also use milk with kesar to give it an authentic presentation,but this would be the best as simple it is made. I prefer a little butter on it for good measure.

Serves- 4
Preparation Time- 5  mins
Cooking Time- 15 mins

Ingredients

  • 4-5 Bread Slice
  • 1/2 Cup Sugar ( as per your taste)
  • 1/2 Tbsp Elaichi Powder
  • 1 Cup Water
  • 2 Tbsp Butter

Instructions

  • Take a pan and heat it.
  • Add butter to it and roast bread on medium flame, try to make it little golden in color,
  • Take another Pan and boil water into it.
  • When water start boiling add sugar, elaichi powder.
  • Make syrup and keep it aside and let it cool.
  • Take Bread Slices into a plate and pour sugar syrup on it.
  • Keep it in a refrigerator and let it cool, you can also serve it hot.
  • Garnish it with dry fruits and serve it with fork.

Friday, May 11, 2018

Thai Pineapple Rice

Pineapple rice
I hope you are in a bit confusion that how pineapple is added to rice, but it is!!! adding pineapple to rice makes an innovative recipe and gives it an authentic flavor, as it is a Thai recipe.The magical combination of sweet pineapple chunks and hot Thai spice is one to devour with all your heart!. This Recipe when served in pineapple, that look really attracts everyone to make them excited to try this dish.

Ingredients
  • 250 Rice
  • 80 Onion, chopped
  • 1 Spring onion chopped
  • 1 chopped Carrot
  • 2 tbsp boiled Corn
  • 50 gm green Pea
  • 2 Thai ginger , chopped
  • 5 Fresh turmeric
  • 2 Curry leaf
  • 2 Lemon grass, chopped
  • 100 Coconut milk
  • To taste Salt
  • 2 Hot curry powder
  • 40 Pineapple chunks
  • 20 Oil
  • 300 Water
  • 2 Turmeric powder
  • 1 Fresh pineapple

Instructions
  • First soak the rice at least for 30 minutes.
  • Now take a pan put oil in pan, heat the oil then add chopped onion , saute it till golden brown. 
  • Add all chopped vegetables in it.
  • Now add Thai ginger curry leaf, fresh turmeric crushed, chopped lemon grass cook together.
  • Now add soaked rice mix well then add curry powder, turmeric powder and salt saute for some time. Now add coconut milk, pineapple chunks and water.
  • Cover with tight lid then keep on slow fire, wait till the get cooked.
  • Now take pineapple cut into two part from middle and scoop out the pineapple like barrel shape.
  • Stuff the pineapple with curried rice then cover with foil and cook for some time.
  • Serve hot with top of Grill pineapple slice.

Wednesday, May 9, 2018

Vermicelli Upma


Vemicilli Upma

Vermicelli Upma is a popular and easy dish or you can use it as a snacks which is also known as vermicelli Upma. A quick, easy and light recipe, this is by vermicelli, a traditional type of recipe with a mix of vegetables and spices. This is one of the most fulfilling and delicious meal to prepare when you have less time to prepare an elaborate breakfast. This could be served as an evening snack and it is also a healthy and light recipe as less use of oil and lot many vegetables.


Ingredients
  • 2 Tbsp Oil
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 1 tsp Peanuts
  • 1/2 tsp Sesame seeds
  • 1 tsp Urad dal
  • 7-8 Nos Curry leaves
  • 11-12 Nos Cashewnuts
  • 1 Nos Onion, chopped
  • 1/4 Cup Carrot, chopped
  • 1/4 Cup Beans, chopped
  • 1/4 Cup Peas
  • 1 tsp Ginger
  • 1 Nos Green chilli
  • 1 tsp Salt
  • 1/2 tsp Turmeric powder
  • 1 Cup Vermicelli
  • 1 Cup Water

Instructions
  • Heat oil in a pan.
  • Add mustard seeds, cumin seeds, peanuts, sesame seeds, urad dal, curry leaves and cashew nuts.
  • Saute them for a while and add onion. Mix them well.
  • Add chopped carrot and beans along with peas, ginger and green chili. Mix it well.
  • Add salt and turmeric powder and mix until yellowish in color.
  • Slowly pour vermicelli in the pan, mix it with all vegetables.
  • Stir slowly, adding water as required, use limited water otherwise it will get over cooked and get sticky.
  • Cover the pan for a few minutes to let it cool on a medium flame
  • Remove the lid and check if the water has evaporated.
  • Semiya Upma is ready to serve hot.
  • You can add chopped onion or some bhujia on it( Optional).

Lassi

Lassi


Lassi is an ultimate cooler from Punjab. It is a thick yogurt drink, Punjabi’s favorite in fact in whole country and its neighboring countries. It is often consumed as refreshment and even after the meals. My Grandma used to make lassi in a very traditional way, using a wooden churner or whisk known as mathani. Today we use a steel whisk or blender. As it is made from yogurt, so it is healthy and could be said as a heavy drink whenever you feel hungry, especially in summers lassi is one of my favourites.

Serve-4
Preparation Time- 10  mins

Ingredients
  • 750 gm yogurt
  • 50 gm ice cubes
  • Sugar
  • 200 ml water
Instructions
  • Crush the ice cubes in a blender.
  • Add the yogurt, water, sugar.
  • Blend for about 1 minute.
  • Serve chilled.
  • If you are want to make a namkeen lassi you can add masala like bhuna jeera and kala namak and as desired.

Tuesday, May 8, 2018

Cheese Pasta

Cheese Pasta

White Sauce Pasta is the most sought after Italian dish apart from the Red Sauce Pasta and Pizza. This easy-to-make recipe can be prepared at home with some simple ingredients Treat yourself with this creamy cheese pasta. Once, I had this pasta in a restaurant and I enjoyed this dish a lot. I just love that with the creamy and buttery flavor of pasta. I decided to make this pasta at home. White Sauce Pasta is one of the easiest pasta recipe, which can be prepared in just a few minutes. 

Ingredients
  • 1 cup uncooked small tube pasta
  • 1 small onion, chopped
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 can (14-1/2 ounces) Italian diced tomatoes
  • 1/2 teaspoon dried basil
  • 1 tablespoon butter
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 1/4 cup shredded part-skim mozzarella cheese
  • 1/4 cup grated Parmesan cheese

Instructions
  • Take a pan and heat it over medium flame
  • Then add some water and boil them with a little salt. If you like the taste of black pepper you can add a pinch of black pepper powder.
  • Then add pasta and boil it until it becomes soft (prevent over boiling), when cooked keep it aside.
  • For preparing white sauce, put a pan on low-medium flame and heat olive oil in it.
  • Add butter and then add garlic cloves in it.
  • Add Gated cheese and when cheese melts, add pasta and sauté for 2 minutes on medium flame and add oregano, pepper and serve hot with basil leaves.

Chilli Potatoes


Chilli potatoes

If you are food lover and searching for Chilli Potato recipe, here you can get  crispy Chilli Potato Recipe including Prep Time, Cook Time and required ingredients. Chilli potato recipe - is easy to make and can be served as a starter or as a side dish. Kids would love it. This delicious dish is an Indian adaptation of a Chinese recipeChilli Potatoes makes for a terrific snack or appetizer before a main meal!
Recipe Servings: 4
Prep Time: 5 mins
Cook Time: 25 mins
Total Cook Time: 30 mins

Ingredients Of Honey Chilli Potatoes

For the potatoes:
  • 3 Medium sized potatoes, peeled and sliced
  • 4 Tbsp cornflour or maida
  • Salt to taste
  • 1 tsp chilli flakes
  • 1 onion Sliced
  • Oil, for deep frying
  • 1 chopped green onion.

For the base:
  • 1 tsp oil
  • 1 Tbsp garlic paste
  • Salt, to taste
  • 1/4 tsp soya sauce
  • 3 tsp white sesame seeds
  • 2 tsp chilli sauce
  • 2 tbsp schezwan sauce

Instructions

For the potatoes:
  • In a bowl, add cornflour or maida, salt.
  • Add the sliced potatoes and mix well until the potatoes get coated with flour.
  • Heat oil in a pan and deep fry the potatoes until golden. Keep them aside.

For the Base:
  • In a pan, add oil, garlic paste and chopped onions. Saute on high heat for 1 minute.
  • Add salt, soya sauce, chilli sauce, schezwan sauce and chilli flakes( if needed)
  •  Saute for 2-3 minutes.
  • Add the deep-fried potatoes and sesame seeds and green onion chopped.
  • Mix well and serve hot.


Sunday, May 6, 2018

Mawa Kachoris

MAWA Kachori

Mawa Kachori is an exotic dessert from the state of Rajasthan. It is made up with the filling of Mawa and dryfuits and then it dipped in the sugar syrup. This recipe is really a great Indian desert to be served on any occassion or gatherings. Mawa kachori's speciality is in its mawa filling, it gives it a great flavour and its exotic smell will force to take a bite of it. Try this recipe at your home with your friends, family and your kids. 

Serve- 5
Preparation time- 30 mins
Cooking Time- 1 hr

Ingredients

  • 500 gms maida
  • 100 gms ghee
  • 200 ml water
  • 1 kg Sugar
  • 1 tbsp Elaichi Powder
  • 1 pinch Saffron
  • 2 tbsp Kishmish
  • 1 tbsp Chiraunji Seeds
  • 200 gms sweet mawa( Khoya)
  • 15 gms chopped Pista (Without Skin)
  • 15 gms chopped Almond(Without Skin)
  • 15 gms  chopped Cashew nuts.
  • Ghee for frying

Instructions
  • For stuffing , mix Mawa, kishmish, chiraunji seeds, ½ tbsp of sugar, elaichi powder, pista, almond, cashew nuts.
  • Make a dough with flour, ghee and water and rest for 30mins.
  • Divide into balls and stuff center with mawa filling and flatten to make discs.
  • Fry in ghee till golden brown on medium flame.
  • Make sugar syrup by heating water and sugar till the sugar dissolves completely.
  • Just before serving dip the fried Kachoris in sugar syrup and garnish with chopped nuts.


Saturday, May 5, 2018

Aate Ka Halwa


Aate ka Halwa

This Halwa recipe made from whole wheat flour is very delicious, an easy recipe to cook, it takes just half an hour of time so you can cook this whenever you feel hungry, it is an Indian dessert. This is usually made in Indian households on certain festivities or Pujas like during Navratri but the craving for Atta halwa can be at any time so you really don't need to wait for an occasion since this is way too easy and quick to make!

Serves- 6
Preparation Time- 5 mints
Cooking Time- 10 mints

Ingredients
  • 500 Gram Whole wheat flour
  • 300 Gram Ghee
  • 500 Gram Sugar
  • 100 Ml Water
  • 50 Gram Raisins
  • 5 Gram Cardamom (coarsely ground)
  • 10 Gram Almonds, sliced
  • 5 Gram Pistachios (for garnishing), sliced

Instructions 
  • Boil the water and sugar in a pan over medium high heat. Bring the syrup to full boil and mix it well making sure sugar is dissolved, and turn off the heat. Set aside.
  • In a frying pan over low medium heat, add the clarified butter after butter is melted add whole wheat flour. Keep stirring and roast the flour, till it turns light brown and have nice sweet aroma.
  • Flour should be roasted well, after adding the syrup four will be lighter in shade. Halwa should be nice and light brown in color. This should take about 7-8 minutes.
  • Add the syrup slowly to minimize splattering. Keep stirring continuously, making sure there is no lumps.
  • Add raisins, half the almonds and cardamom, and cook till it becomes consistency of thick batter. Keep the halwa softer than your desired consistency, as it will thicken over time. This should take about 5-6 minutes
  • Garnish with almonds, and pistachios. Serve warm.


Friday, May 4, 2018

Aaloo Chaat



Aloo Chaat, a spicy snack.It is a popular in north India known at street food. This served without any chutney and sauces. I am inspired by the chaat I used to eat at my childhood. This is a  mouth watering recipe, made up of potatoes and Indian spices which gives it a authentic taste to it.
Serve- 4
Preparation time -10 minutes
Cooking time -20 minutes
Ingredients:
  • About 4 cups cubed boiled potatoes
  • 2 tbsp oil
  • Salt to taste
  • 1 tbsp green chili finely chopped, adjust to taste
  • 2 tbsp lemon juice
  • 1 Onion Chopped
  • 1 Tomato Chopped
  • 1 tbsp Green Coriander Chopped 

Spice Mix for Chaat Masala 
  • 1 tbsp roasted Jeera Powder
  • 1 tbsp Garam Masala
  • 1 tbsp red chili powder
  • 1 tbsp mango powder
  • 1/4 t tbsp black pepper
  • 1 tbsp black salt 

Method
  • To make spice mix all the spice mix together really well and set aside.
  • Heat heavy flat frying pan on medium high heat, add the oil, put the cubed potatoes on the frying pan and sprinkle the salt over the potatoes.
  • Turn off the heat and sprinkle green chilies, lemon juice  and mixed spices.
  • Mix it well, making sure all the pieces of potatoes are coated.
  • Add Chopped Onion, Tomatoes, and green coriander to garnish
  • Serve Aloo Chat with Green or Tamarind Chutney


Stuffed Rava Idli



Stuffed Idli is a delicious and healthy snack. It is a south Indian dish but I have tried something different to give it a new taste.For the filling, I had used green peas, potatoes and paneer stuffing which makes it unique and also flavorful. I would like to serve stuffed Idli with tea or as a snack with chutney. This would also be a great lunch box meal as it is very healthy and tasy.

Ingredients

For Idli 
  • cup Suji (Rava, samolina)
  • 1/2 cup yogurt (dahi, curd)
  • 3/4 cup water (as needed)
  • 1/2 tsp salt
  • A Pinch of baking soda
Stuffing 
  • 1/2 cup Green Peas
  • 1/2 cup Boiled and smashed Potatoes
  • 1 Chopped Onion
  • Tbsp green chilies
  • tsp ginger and garlic paste
  • 1/4 tsp turmeric 
  • tsp coriander powder 
  • 1/2 tsp cumin seeds 
  • 1 tbsp Rai/Mustard seeds
  • 1/8 tsp Hing
  • 1/4 tsp Garam Masala
  • tsp Salt

Instructions
  • Take a pan boil some water and add peas into it to make them soft. 
  • Mix mashed Boiled potatoes and add peas to it.
  • Take another pan and heat 1 tbsp of oil into it add a pinch of Rai, cumin seeds when they splutters add sooji and roast it for 2 minutes and let it cool. 
  • Take another pan, heat 1 tbsp of oil add turmeric powder, smash potatoes, peas, garam masala, hing and roast it for 2 minutes, keep this mixture to get cool.
  • Mix sooji, salt, and yogurt, a pinch of baking soda, add water as needed to make a pancake-like batter. Set aside for at least 30 minutes.
  • To make stuffed idli, grease the idly plate. Immediately begin pouring into the Idli trays. 
  • Pour about 1 tablespoon of batter and spread evenly.
  • Now take 2 tbsp of Masala and put it on the batter and again pour 1 tbsp of Idli batter over the Masala.
  • Repeat it for other idlies.
  • Place the stand into the water( boiling water) at medium flame.
  • Cover the pot and steam idles for about 10 minutes.
  • Insert a tooth pick in the center of one idli. If the fork comes out clean, remove the stand from the water. Do not overcook idlies, as they will lose their softness and dry out as they cool.
  • Cool for just a few minutes before removing each individual idli. They should come out easily and not stick to the mold. Idles should be spongy and soft.
  • Serve Idlies with green chutney and sauces.


Tuesday, May 1, 2018

Kathal/Jackfruit Curry

Kathal/jackfruit sabji or curry

Kathal/Jackfruit Curry recipe will definitely satisfy your taste buds as it has a great combination of aromatic spices in it. As it a bit complicated to cut and clean but it is one of the best curry recipe as I have posted, it is so easily available in market. Its rustic texture and the taste when blended with the right ingredients, it creates an exotic dish which can be prepared for house parties also. You must try this recipe at home, and trust me it will get added to your favorites.
Ingredients
  • 500 grams Jackfruit Raw (Kathal) , cut into pieces
  • 1 Cardamom (Badi Elaichi)
  • 1 Green Chilli
  • 1 tbsp Cumin (Jeera) powder
  • 1 cup Water
  • 1 bay Leaf
  • 1 Cinnamon Stick (Dalchini)
  • Salt , to taste
  • 5 Tomato , chopped
  • 2 Onions , optional, chopped
  • 1 cup Water
  • 1 tbsp Ginger , paste
  • 1/2 tbsp Turmeric powder (Haldi)
  • 1/2 tbsp Asafoetida (hing)
  • 1/2 tbsp Garam masala
  • 4 tbsp Cooking oil , as required or ghee
  • 2 tbsps Coriander (Dhania) Leaves , chopped

Instructions
  • To begin making the Raw Jackfruit/kathal Curry, first clean the jackfruit pieces and then cook for up to 1-2 whistle in a cup of salted water and a cinnamon.
  • Drain the water and keep it for 7-10 minutes, allow it to cool.
  • Fry the kathal in oil for 2- 3 minutes
  • Take a blender, add onion, tomatoes, green chillies, a small piece of ginger and 3-4 cloves of garlic and blend it into a paste.
  • Take a kadhai/ pan, heat oil int it add cumin seeds, bay leaf, cardamom and when they splutters, add ginger garlic paste.
  • After a minute add blended paste to the kadhai/pan.
  • Cook the masala for 5-10 minutes until it gets golden brown in color.
  • When masala gets ready add fried kathal pieces into it and sauté them until masala get coated on the kathal pieces.
  • Add asafoetida and saute for about 10 seconds.
  • Add water as per consistency of curry and your preference.
  • Add garam masala powder, salt to taste.
  •  Let the gravy cook for about 6 to 8 minutes. 
  • Add coriander leaves to garnish.
  • Serve Raw Jackfruit Kofta Curry Recipe along with Rice, Roti, Paratha

Dal Fry( Dhaba style)

Dhaba Dal fry
If you think dal is boring in taste so from now after trying my dal fry recipe this will be your one of the favorites. I always love to it on food of dhaba rather than a restaurant because this place has authentic taste in its food. So I had decided to share my dhaba style recipe with you all as this dhaba style dal fry, its rustic flavor and aromatic tempering will make your taste buds irresistible. It is one of the most common dish in Indian cuisine and some of you may think dal as a boring dish but this recipe will change your perception.

Serves- 4
Preparation Time- 10 minutes
Total Cooking time- 20 minutes

Ingredients
For the Dal
  • 250 gms Arhar dal (Toor Dal)
  • Water , as required
  • Salt , to taste
  • 1-1/2 Turmeric powder (Haldi)
For Tadka
  • Ghee, as required
  • 1 tbsp Asafoetida (hing)
  • 1 tbsp Cumin (Jeera) seeds
  • 1 tbsp Mustard seeds
  • 1 Bay leaf (tej patta) , broken
  • 3 Green Chillies , salted
  • 4 Cloves (Laung)
  • 1 Black cardamom (Badi Elaichi)
  • 2 thinly sliced onion
  • 1 chopped tomato
  • 1-1/2 tbsp ginger garlic paste
  • 1 red chilli dry
  • 1 tbsp Coriander (Dhania) Powder
  • 1 tbsp Green Chillies
  • Finely chopped Coriander (Dhania) Leaves 
Instructions
  • To begin making the Dhaba Style Dal Fry, firstly we will boil dal in a  pressure cooker with 1/2 teaspoon turmeric powder and the required salt.
  • Cook it till the pressure cooker releases at least  3 whistles. Open the lid once it is cooled down and mix the dal properly. Keep it aside.
  • Heat oil in a pan and add cumin seeds, hing and mustard seeds.
  • Once it splutters add bay leaf, badi elaichi, green cardamom,  cloves and dry red chilli.
  • After 30 seconds, add the green chillies and ginger-garlic paste and cook it for a minute.
  • Add the thinly sliced onions and fry them until they become golden in colour.
  • Once the onion get golden brown add the tomatoes and all the masalas including, turmeric powder, coriander powder and the required salt.
  • Add a little water and cook it for about 5 to 8 minutes or till the masala is properly cooked.
  • Now, add in the cooked dal and adjust the consistency of water according to your taste and preference.
  • Let it simmer for 8 to 10 minutes, switch off the stove and garnish with fresh coriander leaves.
  • Serve Dhaba Style Dal Fry with Rice,  Roti and curry.



Dal Makhani



Punjabi dal makhani

One of the most popular dish made from dal and this dish is originated from the Punjab region of India and Pakistan. Dhal or dal refers to lentils and makkhan(butter). Dal Makhani is cooked with the butter and spices; it becomes creamy in texture and gives very strong aroma of spices. Dal Makhani can be served with plain roti, rice, butter naan, plain paratha also. Learn how to make dal makhani at home.

Serves-4
Preparation time- 15 mint.
Cooking time- 30 minutes

Ingredients

For Dal
  • Whole black gram /sabut urad - 1 cup
  • Red kidney beans / rajma - ¼ cup
  • Bay leaf - 1
  • Black cardamom / Badi Elaichi - 2 tbsp
  • Chopped onions - 2 tbsp
  • Ginger, grated - 1 tsp
  • Garlic, grated - 1 tsp
  • Salt to taste
For Tadka:
  • Butter - 3 tbsb( optional)
  • Cumin seeds - 2 tsp
  • Ginger, crushed - 1 tsp
  • Garlic, crushed - 1 tsp
  • Onion, chopped - 1 large
  • Red chili powder 1 teaspoon
  • Tomatoes, chopped - 2 medium
  • Coriander powder - 1 tbsp
  • Red chili powder - 2 tsp or as per taste
  • Garam masala powder - ¼ teaspoon
  • Fresh cream 2 tbsp
For Serving:
  • Fresh Cream (Nut cream for vegan version)
  • Coriander leaves
Instructions
  • Rinse and soak sabut urad and rajma overnight in 5 cups of water.
  • Rinse it off and drain the water and boil it.
  • Boil sabut urad and rajma in 31/2 cups of water with salt, ginger, garlic, onion and pressure cook for 7-8 whistles or till both the dals become soft and cooked completely.
  • Open the lid to see if the rajma when pressure of cooker get off and check whether dal is totally soft or not, if not again put it on fire to 3-4 whistles to make it soft. Mash the dals with the back of a spactula.
  • Heat butter in a pan and add cumin seeds, do not put pan on a very high flame.
  • Add ginger, garlic, and onion and sauté till they become golden in color.
  • Add tomatoes and sauté for few minutes until it gets ready.
  • Now add red chili powder, coriander powder, garam masala powder and sauté till the masala mixture is ready.
  • Add mixture to the cooked dal. Mix it well and cook on high flame for few minutes (2 mins)
  • Add milk/cream and ¼ cup of water and stir well.
  • Keep it on low flame for about 15 minutes. Keep on stirring it to make sure that dal don't stick to the bottom of the pan. (Add water if you think dal is too thick).
  • Add 1 tbsp of the butter and cook for 2 more minutes.
  • Turn off the heat and garnish with fresh cream and coriander leaves.
  • Serve hot with Rice, Naan, paratha or chapati.

Bruschetta

I utilized grape tomatoes for the bruschetta shot, yet I likewise love to utilize and garden crisp tomatoes when they are at their cres...