Thursday, May 18, 2006

Dal Makhani...... All time favorite

Well surprised isn't it, posting recipies so quickly :P
Well this is what am going to prepare among one of the other's for the small get together which we are having tonight.
Yes our all time favourite recipe and shaan of all punjabi's Daal Makhani :)

  • 1 cup - Black Lentils (kaali sabut daal)
  • 1/2 cup - Kidney beans (rajma)
  • 3 tsp ginger+ garlic + green chillies paste (garlic more than ginger)
  • 2 large tomatoes
  • 2-3 onions
  • 1 pinch of asafoetida(heeng)
  • 2 teaspoons of turmeric powder (haldi)
  • 1 tablespoon Coriander powder
  • 1 teaspoon Garam Masala
  • 2 tablespoon Rajmah Masala
  • 1 teaspoon of cumin seeds (jeera)
  • 4 table spoon of Ghee (vegetable oil can be used but I personally prefer ghee for it)
  • 1 cup fresh cream or malai
  • Butter for serving

  • Soak the daals (lentils and kidney beans) for atleast 2 hours
  • Wash it and pressure cook it along with salt and 1 tea spoon of ghee + 2 cups of water for 3 whistles. (water should not be less and daal should be properly covered)
  • Meanwhile the daal is being pressure cooked, we'll make other preparations,
  • Chop onion and make tomato puree (although chopped tomatoes will also do)
  • Take a pan and put ghee in it.
  • Crackle cumin seeds
  • Add Onions, ginger+garlic+chilly paste
  • Add asteofida
  • fry till golden brown
  • Add Tomatoes +tumeric powder
  • stir fry for 2 mins and add coriander powder + garam masala + rajma masala and fry till tomatoes are done (i.e. starts leaving ghee) You can also add little bit of water if required.
  • Now open the pressure cooker
  • Mash it little bit with masher
  • Add 1 cup water + 1 cup cream
  • Add the onion and tomato masala to it
  • Again pressure cook it for next 4 whistles on simmer heat only
  • Garnish with corriander and a dallop of butter
  • Serve it hot with chappatie's or rice :)
PS: This image has been googled out and will come up with original pic tomorow :)

Wednesday, May 17, 2006

Pav Bhaji ...... my style

Aah after a long gap am posting another recipe here. hmm last I posted was on 16th March :D
And it's 17th May today. Anyways Sachin promised to post a recipe here which I don't think is going to be fullfilled any case. He makes good in kitchen but to put it on here :P Hope some day he will do that.
Okie now talked a lot , lets start cooking today Pav Bhaji, ummmm I just love it and so does sachin :)
Although there are various ways of preparing this, the way I follow is given below:


  • Potatoes (Basic ingredient :D and must cannot be skipped in any given case ) 5 big ones
  • Onions 4 big ones
  • Spring onions 1 (optional)
  • Green Capsicum 3 big ones
  • Carrot 2 in nos
  • Grean Beans 4 to 5 (can be skipped if not preferred)
  • Green peas (matter) 1 bowl
  • Cauliflower 1 big
  • Tomatoes 8 big ones
  • Red beans(rajma) 1/2 small bowl soaked overnight
  • Cholley (kabuli channa) 1/2 small bowl soaked over night
  • Ginger garlic paste 2 tsp
  • Green Chillies (according to your taste buds)
  • Salt to taste
  • Pav Bhaji masala 2 spoons
  • Butter - 300 gms
  • Tumeric powder - 1 tsp
  • Asteofida (Hing) - 1 tsp
  • Corriander powder - 2 tsp
  • Fresh corriander leaves finely chopped (1 bowl)


  • Soak rajma and kabuli channa overnight in a bowl
  • Now pressure cook this rajma and kabuli channa with salt for 3 whistles. It should become tender enough.
  • Boil potatoes, peel them and mash them
  • Take cauliflower, soak it in diluted water (water + vinegar).
  • Now if you have got food processor your life will become easier like anything
  • Chop the onions along with green chillies in processor and keep it aside. Along with it in blender you can puree the tomatoes and keep aside.
  • Now take cauliflower,carrot, capsicum, beans in processor and chop them finely
(Now people not having food processors can grate them or cut them into very small cubes)

Once the pre-preparation is done it comes to cooking time.

Cooking Method:

  • Take a wok (kardaahi or deep pan) and put 150 gms of butter to it. Saute the onions in it along with green chillies. Saute well
  • Once onions half done add ginger garlic paste to it and cook till golden brown.
  • Now add the vegetables (cauliflower + beans + capsicum + Carrot+ green beans) to it and cook till it's tender
  • Once the vegetables are fried well add tomato puree to it. Add tumeric powder (haldi),asteofida, corriander powder,Salt and pav bhaji masala.
  • Simmer it and cook till the tomatoes are properly cooked and it starts leaving butter.
  • Once done add the potatoes, 50 gm of butter, rajma and cholley to it.mix well. Now add 1 glass of water to it. and let it cook on simmer.
  • AS I have already mashed and chopped things finely thats why it do not require the masher, but still you can use your masher in between.
  • Add 1/2 cup of coriander to it , cover it and cook for 2 mins It's done now

Serve it with Pav's
Cut the Pavs into two equal halves and roast on the griddle (tawa) with butter on both sides.


Take bhaji in a plate, put some fresh corriander leaves, some chopped onions and a piece of butter, put two pavs in the side and serve it very hot


Do tell me how it come out to be