Dal Bukhara | Dal Makhani | Rumana's UK Kitchen.

It's Rich and Creamy black lentil (Black Urad Dal) cooked in Onion and Tomato based gravy with fresh cream and few spices. It is a popular Dal from the BUKHARA (restaurant) kitchen of ITC Maurya, Delhi. Serve with Naan or Rice. X

Click on the link below for the Video Recipe.

https://youtu.be/Gg8vjctQTE4

Ingredients.

1 cup black urad dal

1/4 cup channa dal (optional)

1 medium onion, 1 green chilli, finely chopped

1 inch ginger finely chopped

1/2 cup tomato puree

1tsp ginger garlic paste

2tsp Kashmiri red chilli powder

1/2tsp garam masala

1tsp kasuri meethi

1tbsp Ghee

1tbsp butter

1/2 cup fresh cream

Hand full of chopped coriander leaves

Salt to taste.

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Brinjal Rice/ Vangi Bhath.

Brinjal Rice/ Vangi Bhath is a delicious one pot meal. It is a combination of eggplant and rice combined with indian spices!! and serve with coconut chutney. I still can't forget those days, when one of colleague use to bring vangi bhath for me in lunch when ever she cooks, atleast once in a month I use to get a call saying that don't bring lunch today, because I have cooked VB. She was an expert when it came to cooking this dish and I have tried eating in many South Indian restaurants but still I'm not able to get that taste. Anyway even I try my hands on to this dish when ever I get a chance. This dish can be made with even left over rice and serve with coconut chutney and papad, It's a wonderful combination.. I make vangi bhath masala at home, this time I have used a store bought masala, since the home made was over and I was craving to have this dish. What to do desperate times desperate measures!!

Ingredient's.

2 brinjal cut into cubes 

2 cups cooked rice

1/2cup peanuts

1 medium onion chopped

2tbsp vangi bhath masala

2 to 3tbsp tamrind extract

1tsp red chilli powder, 1/2tsp turmeric, 1tsp coriander powder

1/4tsp channa dal, 1/4tsp urad dal

1/4tsp mustard seeds

2 dry red chilli

Pinch of hing

10 to 15 curry leaves

Salt and Oil to taste.

Cooking Method.

Take a broad pan and heat oil. add channa dal, urad dal and peanuts, when they starts to turn brown, add dry red chilli, mustard seeds, curry leaves and hing, when they starts to splutter, add chopped onion and fry to golden brown. Then add red chilli powder, turmeric, coriander powder, vabgi bhath masala, tamarind extract and brinjals and cook till the brinjals are well cooked, that might take about 5 to 6 minutes, Now add the cooked rice and mix well. Vangi Baath is ready to serve.

Serve with Coconut Chutney and Papad.

Adai/Lentil Dosa

Adai is a very famous South Indian dish which is made out of mix lentils and rice. You can add your choice of green leaves or veggies to make it more healthier and It is usually prepared for breakfast, but I even prefer to eat any time of the day. It is very simple to prepare and does not need much planning as for dosa and the good thing about this adai is, it does not need fermentation and you can prepare in no time. All you have to do just soak the rice and mix lentils for about 2 to 3hours. Then grind it to paste and make adai. Adai is usually little thicker then the dosa. It goes well with avial, coconut chutney or as it is.

Ingredient's.

1cup rice

1/2cup mix lentils(toor dal, urad dal, channa dal)

5 to 6 dry red chillis

10 curry leaves

1/2tsp finely chopped ginger

1/4tsp asafoetida/hing

Salt to taste

Oil for making adai.

Cooking Method.

Soak rice and dal together for 2- 3 hours.

Grind it to smooth paste along with red chilli, curry leaves, ginger, hing and salt. The batter should not be thick nor watery.

Heat a griddle or a non stick tawa and pour a ladle full of batter and spread it in circular motion. Drizzle a tsp of oil around the adai. Let it get cooked. Once cooked remove from tawa.

Serve it hot with coconut chutney, avial or as it is.

Instant Rava Idli.

Instant Rava Idli is the best and healthy breakfast. Idli use to be only breakfast dish before in my house but nowadays it has taken the place in lunch, dinner and even evening snacks too. I'm a very big fan of idlis because there is no oil or any masala and they taste great without chutney too. Here in England I'm not able to make over night idli or dosa batter because of the horrible climate, since last 4days it is continuously raining. Keeping this climate in my mind I came up with instant idea using little bit of active yeast.. I know it wont give the same taste but it's better then nothing and I'm happy with it. For this rava idli instead of yeast I have used baking soda and they were very soft and spongy. If your idli is soft and spongy then what else you want.

Ingredient's.

1 cup rava (sooji)

3/4 cup curd

1/2tsp finely chopped giner

1 small onion, 2 small green chillis (finely chopped)

2tbsp chopped coriander leaves

Pinch of baking soda

1/4cup of water

Salt to taste.

Ingredient's For Tempering

1/4tsp channa dal

1/4tsp urad dal

1/4tsp mustard

Few chopped curry leaves

1tbsp oil.

Cooking Method.

In a big mixing bowl, add rava(sooji), curd, onion, green chilli, ginger, baking soda, salt and water, mix them all together well and set it aside for 10 minutes.

In the mean time heat water in a idli steamer and make tempering using all the tempering ingredients. Then mix the tempering into the rava mixture and give quick stir, add more water if you needed to bring it to the right consistency of idli batter. Now pour the ladle full of idli batter into the idli maker trays and steam them for about 15 to 20 minutes.. Take idlis out.

Serve hot with Coconut Chutney and Sambar.

Pulihora/ Tamarind Rice..

Actually it feel good when you start your old life to slowly move on to the new phase of life.. Yesterday when I was writing the post I had nothing in my mind what has happened to me in the past, everything was looking like before, how I use to start writing the post as soon as my husband leaves to office.. That feeling itself gave me lot of positive energy. So from now on I have decided I will not be giving more pain to people around me being sad and I will start writing on my blog what I feel, I'm not a writing person but it really feels good when you write about what you feel.. Cutting of from the world it is not a right solution to me, I really need to face what ever come on my way and wait till everything again falls in a right place, as everybody says I will get back what I have lost... Now lets come to the recipe.

Pulihora is something very common dish in South India. They cook this dish on many occasion. Such as Marriage, Festivals and Pooja. But some of the people don't use onion and garlic to this. This rice is favourite of all in my family, I cook very often and I try out many ways so that you are not eating same every time.. I have already a post of tamarind rice in a different way and this one among the many pulihora what I cook.. It goes very well with a boiled eggs and coconut chutney..

Ingredient's.

2+1/2 cup cooked rice

2tbsp peanuts

1/2tsp channa dal

1/2tsp urad dal

2 dry red chilli

1 small onion (finely chopped)

3 garic cloves (crushed)

1/4tsp mustard seeds

8 to 10 curry leaves

1/2tsp red chilli powder, 1/2tsp coriander powder

pinch of turmeric

2tbsp tamarind paste

Oil and Salt to taste.

Cooking Method.

In deep kadai/frying pan, add oil, when it is hot add peanuts, channa dal, urad dal, crushed garlic and fry to lite golden brown.

Then add mustard, dry red chilli and curry leaves. When they splutter, add onion and fry for 2 to 3min.

Add red chilli power, turmeric, coriander powder, tamarind paste and salt with a 1/2cup of water and allow the mixture to cook till it becomes thick.

Now add the rice and mix well. This rice can be served cold or warm.

Serve with boiled eggs and coconut chutney.

Thalipeeth/ Multigrains Flat Bread...

Last few months has been disaster for me things did not go according to us and it is very difficult for me to start new life again without my dreams. I'm just forcing myself so that people around me they feel normal... Once blog use to be part of my life, I use to forget to eat but never forget to take pictures or write post and more then 100 times I use to open my blog and see.. Now it feels like everything is over, everybody says I should move on and starting thinking about new life and new start, but for me life itself is a very big pain and selfish.. I just feel like giving away everything and never look back, then its like I'm being selfish and not thinking about that person for whom I left everything behind and came to be with. Just because of him only I want to start my old life back and my blog is the first thing to start... I think I have learnt a very big lesson that life is very short and nothing happens according to you.. I strongly feel that kids are beginning of the life not the end and god should not call them back so soon, he should allow them also to live and have everything what they deserve and no matter what happens I will bring back my daughter to our life and never leave her.. I know I'm not the only one in this whole world who is going through this pain, why god don't understand we don't deserve this pain, Why he make life so painful and so difficult to live? Sometime I feel god has put full stop to my happiness.. But this time I'm going to tell him you can't do what it feels good to you... I don't know whether I should write all this or not but this is what I'm feeling now..

Thalipeeth is a type of savoury multi-grain flat bread very popular in Maharastra. The dough is prepared from a multipal grains like channa dal, urad dal, whole green moong dal, coriander seeds, cumin seeds, wheat, and rice. You can use any grains and pulses of your choice to make it more health and tasty. I had prepared this dish last year on December and save it for later to post, now the time has come to post all my last year recipes..

Ingredient's To Make Flour For Thalipeeth.

1/4 cup wheat flour

1/4 cup whole green moong dal

1/4 cup channa dal

2tbsp urad dal

2tbsp rice

1tsp coriander seeds

1tsp cumin seeds.

Ingredint's.

1 onion, 2 green chili, finely chopped

1tsp Sesame seeds

1tsp Coriander powder

1/2 tsp Red chili powder

14tsp turmeric

2tbsp finely chopped coriander leaves

Salt to taste

Oil,to roast.

Method To Make Flour.

Dry roast the wheat, rice, channal dal, urad dal, whole green moong dal, coriander seeds and cumin seeds and grind it to fine powder.

Cooking Method.

In a big bowl add the ground flours,

Add finely chopped onions, green chili, chopped coriander, sesame seeds, coriander powder, red chili powder, turmeric and salt and mix well.

Add water to it and knead it to a soft dough. It should be smoother than the chapati dough.The dough would be slightly sticky because the combination of various grains.

Grease a plastic sheet and take a small orange sized ball and pat it to form a 4-5" diameter disc of 1/2" thickness. Wet your hands for easy spreading. Slightly press the edges with your fingers to give a nice circle. Make few holes in between.

Transfer it carefully on to a hot tawa and pour oil in the holes and also around the edges and cover it with lid.

Let it roast it on medium flame for 2-3 mins, once it is brown at the edges turn to the other side and roast again.

Repeat the same process for the remaining dough to make thalipeeth.

Serve hot with chutney and pickle.

Medu Vada/ Urad Dal Vada/ Lentil Fritters.

Medu Vada is a urad dal based fried snack, a delightful dish from the South Indian cuisine... When I was in India this use to be our breakfast on every Saturday, because there were so many South Indian restaurant near our house and I use to never feel like cooking on weekends, all you have do just get up from the bed go to have hot hot breakfast and then do what ever you want whole day.. After coming to UK my life has changed completely. On weekends we are stuck with bread omelette or cornflakes, if we want to eat something else then cook and eat. I really miss India and I keep asking my husband when are we going back? and he reply's - very soon. I have no idea when that very soon will come :)

Ingredient's.

100 gram urad dal

1/2 cup finely chopped onion

1/2tsp cumin seeds

1/2tsp black pepper (coarsely ground)

1tbsp finely chopped coriander leaves

Pinch of Hing 

Salt to taste

Oil for deep frying.

Cooking Method.

Wash urad dal several times until the water appears clear and soak it over night or atleast 5 to 6 hours.

Drain the water and blend dal to coarsely texture. Just using enough water as needed to blend. 

Then add onion, cumin, black pepper, coriander, hing and salt. Whip dal batter using a spoon in a circular motion for about two to three minutes until batter become light and fluffy.

In a deep frying pan add oil and allow oil to become hot on medium flame. To check if oil is ready put a little batter into the oil, oil will sizzle and batter should start expending upwards slowly without changing color.

Then place a plastic sheet on to a flat surface and apply little water, then put 2tbsp batter on to plastic sheet and slowly flatten the vada and make a small hole in a centre. Take the plastic sheet slowly up and leave the vada into hot oil for frying. Fry until they are golden brown..

Serve hot with Coconut Chutney and Sambar.

Sesame Rice/ Til Rice/ Ellu Sadam.

Sesame Rice.. This is the authentic South Indian Dish. Most of the time this rice is prepared at homes or even in temples to offer god as only "Prasadam" on festivals along with many other dishes.. I had sesame rice in one of my close friend house and I had asked for the recipe and forgot. Day before yesterday the weather was very cold here and I was craving for some hot and spicy rice, which will not take more then 10 to 15 minutes to cook. I had kept the rice to cook and thought of browsing internet for some recipe, then I found one which refreshed my memory and I planed to cook sesame rice.. It was very simple and very very easy dish to cook and I can't tell you how tasty it was.. It saves lot of time and serves the best meal of the day along with some side dish..

Ingredient's.

2 cups cooked rice

3tbsp sesame seeds

1tbsp channa dal, 1tbsp urad dal

6 to 7 dry red chilly

5 to 6 curry leaves.

For Tempering.

Pinch of hing

8 to 10 curry leaves

2tbsp oil or ghee.

Cooking Method.

In a frying pan, dry roast the above ingredients and coarsely grind. set it aside.

In a same frying pan add oil/ghee, when oil is hot, add hing and curry leaves, when they splutter, add rice and grounded powder and mix it nice and cook for few sec. Then take out in a serving bowl.

Serve warm with Papad, mixture or any side dish of your choice..

Dahi Vada.. (Curd And Lentil Vada With Tangy Tamarind Chutney)

Dahi Vadas are lentil dumplings topped with a spicy savory yogurt and tamarind chutney. These are great as a side dish on any occasion or served as a chat too.. This dahi vada was made by Nupur my friend on Diwali day in a different way and with different ingredients... I use moong dal to make dahi vade but she made it with urad dal, exactly the way we cook medu vada. It was very good and I'm happy to know one more recipe of dahi vada..

To be honest I'm not a great fan of dahi vada, because of that only I use to avoid cooking.. But this time it was totally opposite because of the tamarind chutney, I ate 2 dahi vada with lots of tangy tamarind chutney and chat masala.. It was awesome and I have a plan to cook it again in some time... Thanks to my friend Nupur for a such a yummy dahi vada recipe..

Ingredients For Vadas.

1 cup urad dal

Oil for deep frying.

Ingredient's For Curd.

1 1/2 cup yogurt

3tbsp milk

1tsp salt

1/2tsp roasted cumin powder.

Ingredient's For Tamarind Chutney.

1cup tamarind pulp

2tbsp sugar

3/4 cup jaggery

1/4tsp red chilly powder

1/2tsp roasted cumin powder

Pinch of salt.

Cooking Method For Tamarind Chutney.

In a heavy bottom pan, add all the ingredinets of tamarind chuteny and cook on a low flame, till tamarind pulp becomes semi thick and dark in color.. That will take about 30 minutes. (keep stirring in between to avoid sticking at the bottom) When it is done take out in a bowl and allow it to cool.

Cooking Method For Vada.

Wash urad dal several times until the water appears clear and soak it over night.

Drain the water and blend dal to very creamy texture. Just using enough water as needed to blend. 

Whip dal batter using a spoon in a circular motion for about two to three minutes until batter become light and fluffy. If needed add few spoons of water.

In a deep frying pan add oil and allow oil to become hot on medium flame. To check if oil is ready put a little batter into the oil, oil will sizzle and batter should start expending upwards slowly without changing color.

Then place a plastic sheet on to a flat surface and apply little water, then put 2tbsp batter on to plastic sheet and slowly flatten the vada and make a small hole in a centre. Take the plastic sheet slowly up and leave the vada into hot oil for frying. Fry until they are golden brown and fry the vadas in small batches

After you have made all of the vadas, place the vadas in luke warm water and soak for about 20 minutes.

Next squeeze the vadas gently to take out the water, be careful not to break the vadas.

To make Yogurt topping and Garnish.

In a large mixing bowl take yogurt, milk and mix until very smooth. add salt and cumin powder give a good mix.

Then soak all the vadas in the yogurt for at least twenty minutes, giving the vadas time to absorb the yogurt.

Slowly pick up each vada and transfer into a serving dish, pouring a few spoons of extra yogurt all over the vadas.

Just before serving, sprinkle red chilly powder and chat masala finish off with a drizzle of tamarind chutney.

Tomato Bhat.. Street Style. (Tomato Rice)

Tomato Bhat.. (Tomato Rice) There are many recipes for tomato rice and every person cooks in different way. Even I cook tomato rice in many ways, when I have more time I cook in pressure cooker and when i'm in hurry I cook with left over rice. Specially this recipe saves lot of time and the taste is also very good.. This is the quick street style recipe with my touch.. The ingredients are very simple and can be cooked with left over rice and serve with boiled eggs and papad...

Ingredient's.

2 cup cooked rice

2 large tomato, 1 medium onion, 1 green chili ( finely chopped)

1tsp red chilli powder, 1/4tsp turmeric, 1/2tsp coriander powder

1/4tsp mustard seeds

5 to 6 curry leaves

2 dry red chilli

1/4tsp channa dal, 1/4tsp urad dal

3tbsp Oil

Salt to taste.

Cooking Method.

In a deep frying pan, add oil, when oil is hot, add mustard seeds, curry leaves, dry red chilli, channa dal and urad dal, when they start spluttering. Add chopped onion and green chilly, fry for 2 to 3 minutes.

Then add chopped tomato, red chilli powder, turmeric, coriander powder and salt, fry till the oil start separating.

Now add the cooked rice and give a good mix. Then add the boiled eggs to the rice and lower the flame and let it cook for another 5 minutes, keep stirring in between..

Serve hot with Boiled Eggs and Papad.

Masala Dosa..

Masala Dosa.. From past few weeks I was craving for Masala Dosa and Medu Vada very badly. I was not at all getting sleep in the night because I use to get dreams of Masala Dosa. Was feeling very lazy to go out and eat. For me it is bit difficult to eat all this stuff out side, because they use lot of oil and it becomes taste less when you tell them to cook oil-less, for that reason only I was stopping myself to eat out. Though my hubby kept telling me lets go and eat out..

Yesterday morning I though it was a high time now I should cook dosa at home only. The first thing I did in the morning was I soaked rice and dal to make the batter for dosa and vada. Then finished all the other activities like making red chutney, coconut chutney and potato paliya.. Then finally I cooked the dosa and vada for the dinner and ate peacefully.. It was tasting awesome and I was feeling like top of the world and so satisfying.. I din't even bother to take the pictures but some how I told myself to wait and clicked few picture just to post it.. Thought the pictures are not up to the mark but it is fine, will change the pictures later...

Ingredient's For Red Chutney (to apply on dosa)

6 dry red chillis

10 curry leaves

Small pieces of ginger

3 garlic cloves

1/4tsp cumin seeds

1tsp lemon juice

Salt to taste.

Ingredient's For Potato Paliya.

4 medium potatoes (Boiled and peeled)

1 onion, 2 green chilies, (finely chopped)

Hand full of chopped coriander leaves

10 curry leaves

1tsp mustard seeds

1/2tsp turmeric powder

2tbsp Oil

Salt to taste.

Ingredient's For Dosa Batter.

3/4 cup raw rice

1/4 cup urad dal (split black lentils)

2 tbsp cooked rice

2 tbsp poha (beaten rice)

1/4tsp fenugreek seeds

Oil for frying

salt to taste.

Cooking Method For Red Chutney.

Dry roast all the red chutney ingredients (except the lemon juice and salt) then grind them into fine paste by adding lemon juice, salt and water. and set it aside.

Cooking Method For Potato Paliya.

Mash the boiled potatoes and keep it aside

Heat Oil in a broad pan, and add Mustard Seeds and when they start to splutter, add Turmeric Powder, Green Chilies, Curry Leaves and Onion. Fry until the Onions turn translucent

Add mashed Potatoes, Salt, Coriander and mix it together gently. Switch off the flame and allow it cool.

Cooking Method For Masala Dosa.

Wash the urad dal, raw rice and methi seeds. Soak in a little water along with the poha and cooked rice for at least 3 to 4 hours.

Grind to a smooth paste with a little water. Cover and keep aside for at least 4 hours. Add salt and mix well.

Heat a non-stick tava and grease lightly with oil. when hot, sprinkle a little water, pour a ladle of batter, spread it around, into a thin crepe , then apply the red chutney and keep the potato paliya into one corner of dosa and cook.

Pour a little oil along the edges while cooking. When crispy, fold and serve hot with Sambar and Chutney.

Repeat the same process for the remaining batter.

Lemon Curd Rice..

Lemon Curd Rice... Usually I cook curd rice for my H lunch box and keep little for me to for my lunch.. When I cooked this time, I did not keep it for me thinking that will cook something else later.. But I ended up cooking curd rice again, with a touch of lemon. It was just a experiment and I never thought this will taste very good. I had keep little lemon curd rice for my H too and after eating he said next time you make this curd rice only, it taste much like a lemon rice with curd... If you like adding more lemon and less curd go head and cook. I'm sure it will taste awesome..

Ingredient's

1cup cooked rice

1 1/2cup curd

1 onion, 2 green chilli (finely chopped)

1tbsp lemon juice

2tbsp chopped coriander leaves

Salt to taste.

For tempering

1/2tsp mustard seeds

2 red dry chilli

8 to 10 curry leaves

1/4tsp channa dal

1/4tsp urad dal

2tsp oil.

Cooking Method

In a large mixing bowl, add all the above ingredients (except tempering ingredients) and mix them nicely and set it aside.

In a tempering pan, add oil, when the oil is hot, add channa dal and urad dal, when they start turning golden, add mustard, red chilli and curry leaves, fry for 2 to 3sec. Then mix it with curd rice mixture nicely...

Serve with Pickle and Papad...