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.

Food Blog : https://www.spiceursenses.com/

Facebook page :

https://www.facebook.com/IndianVloggerRumanaInUK/

https://www.facebook.com/SpiceUrSenses

Instagram : https://www.instagram.com/rumanarawat/

Twitter : https://twitter.com/rumanarawat

Aaloo Gobi Ki Sabji|| Potato and Cauliflower Gravy

Potato & Cauliflower Curry!!! This is my own recipe and it is very much liked in my family and friends, every time I cook this curry I get lots of compliments.. It can be cooked with or without onion and garlic, It can be served with almost every dish. Simple yet very very delicious curry... X

Click on the link below for the video recipe.

https://youtu.be/3Zbs3q7Cpgs

Moong Dal Wadi And Aaloo Sabji.

Moong Dal Wadi And Aaloo Sabji. Wadi is so versatile can be cooked in dry Sabji or the gravy with any veggie's of your choice. This wadi makes a very delicious pulao or even briyani. Wadi can be made in bulk and store for few months. I'll post the recipe for how to make wadi in my next post.

Ingredient's.

1 cup moong dal wadi

2 potato (cut into big chunks)

2 medium size onion, 2 green chilly, 2 medium size tomato (finely chopped)

1/2tsp turmeric, 1tsp coriander powder, 1tsp red chilly powder, 1tsp garam masala

1tbsp ginger garlic paste

1/2tsp cumin seeds

1 green cardamom, 1 clove, 1 cinnamon stick

2 bay leaves

2 dry red chillies

2tbsp oil + 2tbsp for frying wadi and potato

Salt as per taste.

Cooking Method

In a pressure cooker, add 2tbsp oil and fry the wadi and potato to golden brown and keep it aside.

In the same pressure cooker, add the rest of the oil, cumin, bay leaves, dry red chillies, cardamom, cloves and cinnemon, when they splutter, add onion and chilly fry till it become’s golden brown, add all the masala powder and ½ cup water fry till it starts leaving oil, add tomato and cook till all the masala has come together, that will take about 5 to 6 minutes.

Then add wadi, potato, salt and mix. Add another 2cup of water, cover the lid and cook for 2 whistle (1 in high flame and 2 in low flame).

Garnish with coriander leafs

Serve with Ghee Rice, Plain Rice or Jeera Rice and Roti.

Mix Vegetables Curry. (Pressure-cooker Version)

Mix Vegetables Curry this is such a incredibly delicious recipe, which can go with everything like Rice, Paratha, Naan or Roti. It doesn't take long time to cook, put all the ingredients in a mixture grinder to make a smooth paste and then add it to the chopped veggie's and pressure cook for 2 whistle. That's it. Do try and let me know.

Ingredient's For Paste.

1 large onion, 2 large tomato

Handful of coriander leaves

1 cup chopped coconut

1tbsp ginger garlic paste.

Ingredient's For Curry.

2 cups of chopped veggie's (cauliflower, Potato, Capsicum, Beans, Field beans, Peas)

Handful methi leaves

1tsp red chilly powder, 1/2tsp turmeric, 1tsp coriander powder, 1tsp garam masala

3tbsp Oil

Salt to taste.

Cooking Method.

In a mixer jar, add all the Paste ingredients and grind it to a smooth paste. Keep it aside

In a pressure cooker add oil, when oil hot, add red chilly powder, then add the ground paste and fry for a minute.

Now add the turmeric, coriander powder, garam masala, Methi Leafs and chopped veggie's and give it a quick mix, add salt and 1/2cup of water. Then close the pressure cooker lid and cook for 2 whistle. Allow the pressure to go before opening the cooker.

serve hot with Rice, Roti, Naan or Paratha.

Malai Kofta.

Malai Kofta is a very popular North Indian delicacy. Paneer and potato balls deep friend and then added into a creamy onion and tomato gravy, then garnished with cream and Served with naan or Jeera Rice. This is a bit lengthy recipe but I have tried to make it easy as much as possible. Do try this dish and let me know..

Ingredients For Kofta.

2 large boiled potato

250 gram paneer

2 tbsp corn flour

1/4 tsp white pepper

1/2 tsp kasoori methi

1/4 tsp garam masala

Salt to taste

Oil for deep frying.

Ingredients For Gravy.

1 large onion, 2 large tomato, roughly chopped

1tsp ginger garlic paste

8 to 10 cashew

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

1 green cardamom, 2 cloves, 1 small cinnamon stick

2tbsp butter

1/2 cup fresh cream 

Salt to taste.

Cooking Method.

In a deep kadai, add enough oil to deep fry the koftas. Take all the kofta ingredients in a large mixing bowl, mix everything to foam a dough, then divide the dough into small lemon sized balls. Now deep fry them in hot oil. and set it aside.

In a another deep pan, add 1tbsp butter, once the butter is melted, add all the gravy ingredients(except Cream) and cook till everything comes together, then allow the masala to cool. Now grind the cooled masala in to smooth paste.

In a same pan, add another 1tbsp of butter once the butter is melted, add the masala paste and cook for 4 to 5 mintes, Then add the cream and fried koftas, and cook for another 2 to 3 minutes on a medium heat.

Garnish with cream and Serve with Naan.

Chutney Chicken Curry!! Pressure Cooker Version

Chutney Chicken Curry this is a very simple and one pot chicken curry. Which you can make in no time and serve with Hot Rice or Roti.. All you need is only few basic ingredients which is easily available in  house and the end result is very delicious chicken curry.

Ingredient's.

1/2kg chicken

Hand ful of coriander leaves

Hand ful of mint leaves

6 green chillies

10 to 15 curry leaves

1tbsp ginger garlic paste

1tsp black pepper

1/2tsp turmeric

2tbsp oil

Salt to taste.

Cooking Method.

In mixing jar, grind all the above ingredients to smooth paste (except oil and salt)

In a pressure cooker, add oil, when its hot, add washed chicken, turmeric and salt, fry for 3 to 4 minutes.

Then add the ground masala and give a quick mix. Close the lid and cook for 2 whistle (1 in high flame and 1 in low flame).

Serve hot with Rice or Roti.

Egg Roast (Kerala Style)

Egg Roast (Kerala Style) from our recent trip to Kerala, my hubby developed a new taste of coconut oil. Now all he wants is coconut oil in everything. I should thanks to our houseboat chef because he was cooking everything in coconut oil and that smell use to make us hungry like anything and all we only did was eating and eating. While coming back I bought few bottles of coconut oil and earthen cooking pots and believe me I'm also enjoying cooking in my new pots.. I have many more Kerala style recipes on the way.. I had even cooked this egg roast in a normal cooking oil and in kadai, that also taste good but this was exceptionally tasty. Do try this dish and let me know!!

Ingredient's.

4 hard boiled eggs 

2 medium onion, 1 large tomato (finely chopped)

3 to 4 green chilli's slit

1 tsp red chilli powder, 1/2 tsp turmeric

1/2 tsp coriander powder, 1/2 tsp garam masala

1/2 tsp mustard seeds

2 tsp lemon juice

1 tsp ginger garlic paste

10 curry leaves

2 tbsp fresh grated coconut

1/2 tsp ground black pepper

2 tbsp chopped coriander leaves

Salt to taste

3 tbsp coconut oil.

Cooking Method.

In a deep earthen pot, add coconut oil, when oil is hot, add curry leaves and mustard seeds, when they splutter, add onion, green chilli and fry to lite brown.

Add grated coconut, red chilli powder, turmeric, coriander powder, garam masala and ginger garlic paste and fry for 1 minute. Then add chopped tomato's, lemon juice, salt and cook till the tomatoes are well cooked. Then add black and eggs, add little water if needed. Now cover the lid and cook for 4 to 5 minutes on a low flame. After 5 minutes take the lid of and roast the eggs on to high flame for a minute.

Garnish with coriander leaves.

Serve hot with Roti's, Naan, or Rice.

Kaali Dal (Punjabi Style)

Kaali Dal (Punjabi Style) This dal has lots of verities and everybody cooks in their own style though the ingredients are same. Usually kaali dal is made using black gram (kaali urad dal) but I have made using whole masoor dal and whole urad dal and the result was not bad at all. I served it with hot phulkas and jeera rice and my dinner was sorted..

Ingredient's.

1/2 cup whole masoor dal

1/2 cup whole urad dal

1 large onion, 1 large tomato and 2 green chilles (finely chopped)

1/2tsp cumin

1tsp red chilli powder

1/2tsp turmeric

1tsp coriander powder

1/2tsp garam masala

1tsp ginger garlic paste

1tbsp ghee

2tbsp fresh cream or 3tbsp milk

Salt to taste.

Cooking Method.

Soak both the dals for 4 hours.

Pressure cook the soaked dals, ginger garlic paste and salt for about 4 to 5 whistles.

In a mean time, In a deep kadai, add ghee and cumin when they splutter, add the chopped onion and green chillies, fry till the onion get a golden brown color. then add red chilli powder, turmeric and coriander powder, fry for a minute, add the chopped tomato's and cook till the oil separates from the masala. that will take about 5 to 6 minutes. Now add the pressure cooked dal and garam masala and mix them well. adjust the seasoning. Then allow the dal to cook for another 10 to 15 minutes on a low flame. finely garnish with fresh cream and coriander leaves. 

Serve hot with Roti's and Jeera Rice.

Mix Vegetable Korma/ Coconut Base Vegetable Stew.

Mixed vegetable korma is a coconut based vegetable stew that is served as a side dish along with roti not only that, it goes well with one pot meals such as pulaos, biryanis and dosas as well. You can find this korma in almost all the vegetarian restaurants in India. There are several version of making veg or non-veg korma, but I find this is easy to cook as this requires no grinding of any masala. I have used coconut milk into this curry, you can even use freshly grated coconut to enhance the flavour. Do try this korma and enjoy with Paratha, Roti or Dosa.

Ingredients:

2 cups of chopped mix veggie's (carrot, cauliflower, potato, green peas, beans)

1 onion, 3 green chillies, thinly sliced

2tbsp tomato paste

1/2tsp turmeric, 1tsp coriander powder, 1/2tsp garam masala

1tsp ginger garlic paste

1/2tsp mustard seeds

1cup coconut milk

1 green cardomom

1 cinnamon stick

1 star anise

1 spring of curry leaves

2tbsp oil

Salt to taste.

Cooking Method.

Boil the veggies with bit of salt and set it aside. Heat a deep frying pan with oil. Add star anise, cinnamon, cardamom and sauté till the aroma arises. Now add mustard seeds, curry leaves and let it splutter.

Add onions, green chillies and sauté till the onions turns translucent. Now add tomato paste, ginger garlic paste, turmeric, coriander powder, garam masala, salt and mix well and fry for another 2 to 3 minutes.

Now add the coconut milk and enough water to the consistency you prefer the korma to be and mix well and cook over low flame. Let it come to a boil.

Add the par boiled vegetables, give it a quick stir, check the consistency of the korma now and add more water if necessary. Close the pan with a lid and cook over medium low flame for 7-10 mins.

Serve hot with Rice, chapathi, poori or parotta.

Spicy Madras Egg Curry.(Pressure Cooker Version)

Spicy Madras Egg Curry. Here in Britain, Madras curries are so common that you'll find in each and every Indian restaurant. According to the local people it is very hot and spicy, but for me it was very bland and after trying in few restaurant I was so much in mood to cook my own version of spicy madras curries. I have tried in chicken, mutton and egg too, but this is the curry most loved by my husband. I have tried making the madras curry masala at home and it taste better then the store bought one and will be posting the recipe for masala also in next post. This gravy taste better if it is little thin but you can make gravy according to your choice thin or thick. Do try this spicy curry at home and enjoy with your family.

Ingredient's.

4 hard boiled eggs

2 medium size onion, 2 green chilly, 2 medium size tomato (finely chopped)

1tsp madras curry masala

1/2tsp turmeric, 1tsp coriander powder

1tsp red chilly powder, 1tsp garam masala

1tbsp ginger garlic paste

1/2tsp cumin seeds

2 bay leaves

2 dry red chillies

1tsp kasoori meethi

3tbsp oil + 1tbsp for frying eggs

Salt as per taste.

Cooking Method.

In a non-stick pan, add 1tbsp oil and fry the eggs to golden brown and keep it aside.

In a pressure cooker add oil, cumin, bay leaves, dry red chillies, when they splutter, add onion and chilly fry till it become’s golden brown, add all the masala powder and ½ cup water, fry till it starts leaving oil, add tomato and cook till all the masala has come together, that will take about 5 to 6 minutes.

Then add fried eggs, kasoori meethi, salt and mix. Add another 2cups of water, cover the lid and cook for 2 whistle (1 in high flame and 2 in low flame). Allow the pressure to go completely before you open the cooker.

Garnish with coriander leafs

Serve with Ghee Rice, Plain Rice or Jeera Rice and Roti.

Mutton Kofta And Potato Curry.

Mutton Kofta And Potato Curry. Making kofta use to be always a big task for me in the beginning but now it is one hand game and I try making more and more kofta's using many kinds of meat and even vegetables. Though this recipe takes a bit more time compare to the other recipe but trust me it is worth trying and this yummy curry can making a nice combination with rice or roti.

Ingredient's for kofta.

100 gram mutton kheema

2tsp coconut paste, 2 green chillies

2tbsp chopped coriander leaves

6 curry leaves

1tsp ginger garlic paste

2tbsp besan (chickpeas flour)

1/2tsp red chilly powder, 1/2tbsp coriander powder, 1/4tsp turmeric

1/2tsp black pepper

Salt to taste.

Ingredient's for curry.

2 medium potato (cut into small pieces)

1 small onion, 2 small tomatos, 3 green chillis

Handful of chopped coriander leaves, 8 curry leaves

1tsp ginger garlic paste

1/2 tsp black pepper

1/2tsp red chilli powder, 1/4tsp turmeric, 1/2 garam masala

Salt and Oil to taste.

Cooking Method

Step-1. Mix all the kofta ingredients in blender and blend it together. (Dont add water while mixing)

Remove in a plate and make small balls and set a side. 

Step-2. In a different blender add, coriander leaves, green chillies, curry leaves, ginger garlic paste, black pepper, tomato, onion and blend it to a coarse paste.

In a deep frying pan, add oil, when oil is hot, add the Ground masala, red chilli powder, turmeric and garam masala and fry till oil starts separating from the sides. that will take about 10 to 15 minutes.

Then add the potato and fry for a minute or 2. Now add 1 cup of water and cover the lid and allow the potato to cook for another 2 to 3 minutes. Then add another 1cup of water and give a good mix. then add the kofta's and close the lid and cook for 5 to 6 minutes on a low flame or till gravy becomes thick.

Mutton kofta and potato curry is ready to serve with Roti or Rice.

Tilapia Fish Curry/Kerala Style.

Tilapia Fish Curry. Fish is an integral part of Kerala Cuisine. There are hundreds of variations for Kerala Fish curry. The main part of this curry is coconut and tamarind sauce this curry can be cooked with any fish and it will taste great. To cook this curry the main reason was I got the Indian tilapia fish, there is a new shop has opened near my house who sells even all the Indian fishes, like rohu, mackerel, tilapia etc. and I'm so so happy now I even get to taste Indian fish without even being in India.. This spicy and tangy curry goes so well with plain rice and this was our last Saturday's lunch and we enjoyed it thoroughly. Do cook this curry and make your family happy..

Ingredient's.

2 tilapia fish (cut into 2 pieces)

8 to 10 curry leaves

2 green chilli

4 garlic garlic cloves

1/4tsp mustard seeds

1/2 cup coconut milk

2 tbsp tamarind paste

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

3tbsp oil

Salt to taste.

Ingredient's to make a paste.

2 medium tomato

1 medium onion

2tbsp chopped coriander leaves

1tbsp ginger garlic paste

1/4tsp cumin seeds.

Cooking Method.

Wash the fish thoroughly and set it aside.

Grind the onion, tomato, coriander leaves, ginger garlic and cumin to a smooth paste.

In a deep frying pan/kadai, add oil, when oil is hot, add curry leaves, mustard, green chilli and garlic cloves. when they start turning brown. Add the ground paste, red chilli powder, turmeric and coriander powder, fry till the oil starts separating.

Then add coconut milk, tamarind paste, salt and 2cups of water and allow it boil for a minute or 2. Then add the fish and simmer the curry for 5 to 6 minutes.

Serve hot with Plain Rice.