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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Khajoor Ka Halwa.. Dates Halwa.

Khajoor Ka Halwa is an a very yummy sweet dish, which can be made easily at home and relish with vanilla ice cream. The combination of dates and dry fruits are to die for and can be stored in the fridge for a week or 2. All you need is just a handful of ingredients to make this delicious halwa. Do try and let me know.

Ingredient's.

1/2kg dates (dry one's)

1+1/2 cup of sugar

1 cup dry fruits (almond,cashew,raisin)

1/2 ghee.

Cooking Method.

Soak the dates over night. Then de seed them and grind to a course paste.

In a deep frying pan add the ghee, when the ghee is hot, fry all the dry fruits to golden brown and set it aside.

Now in the same deep frying pan add the ground dates paste and fry till it becomes dry, then add sugar and dry fruits, again fry the halwa till it becomes completely dry and ghee starts floating on top..

Serve with vanilla ice cream.

Fried Idli.

Fried Idli, this is one of the easiest breakfast if you have left over idli sitting in the fridge and you have no idea what to do with them. All you need is chilli garlic idli powder and some ghee and your yummy breakfast is ready in no time. Serve with some coconut and mint chutney..

Ingredient's.

5 nos idli

2tbsp chilli garlic idli powder (market bought)

1tbsp ghee

10 curry leaves

1/2tsp mustard seeds

Salt to taste.

Cooking Method.

Cut the idlis into small cubes and set it aside.

In a deep frying, add ghee, when its hot, add mustard and curry leaves, When they splutter, add the chilli garlic idli powder and give a quick mix.

Now add the idli cubes, adjust the seasoning and saute for few minutes. Then transfer them into a serving dish.

Serve hot with Coconut and Mint Chutney.

Besan Ke Laddoo!! (Gram Flour Laddoo)

Besan Ke Laddoo (Gram Flour Laddoo) is made mostly in Maharashtra.. There are many version are there to these laddoo, but this recipe is very basic and easy to make. Me and my hubby happen to be a big fan of laddoo's, They are very useful when you are hungry and you need something soon and you don't have to juggle in the kitchen.. That's why I make very few of them so that it get over soon. Making a less quantity gives me a chance to try different laddoo's too... You can make in a big batches and store them in a airtight container and keep serving for a 2 to 3 weeks.. Do try this recipe and let me know.

Ingredient's.

2 cup besan (gram flour)

1 cup ghee (clarified butter)

1 cup powdered sugar

1/2 tsp green cardamom powder

1/2 cup chopped dry fruits (almonds, cashew, raisin and pistachio).

Cooking Method.

In a deep non-stick kadai. dry roast all the dry fruits and set it aside. In a same kadai add ghee, besan and cardamom powder and roast on a low flame till it gives a nice aroma and become golden brown. by stiring continuously.

Then take the besan out in a large plate and allow it to cool a bit. Now add the powdered sugar and dry fruits and make a even size laddoo's while the mixture is still warm. If you feel the mixture is little dry, feel free to add a little milk to make a smooth laddoo's.

Store them in a airtight container and Serve when ever you want.

NaanKhatai!! (Indian Eggless Shortbread)

NaanKhatai!! (Indian Shortbread) is the very famous cookies in India. This is the easiest and best cookies to be made in no time and with minimum ingredients. These cookies can be made with gram flour and rawa or even only with maida. Even this naankhatai can be made on cook-top  for that recipe may be you have to wait for my next post.. This is a beginner recipe with only few basic ingredients which I believe every house will have it. This cookies can be stored in a airtight container for a week and you enjoy with hot cup tea... Naankhatai can be a great idea for gifting during Diwali or Holi..Do try this recipe and let me know.

Ingredients.

3/4 cup maida(all purpose flour)

1/4 cup gram flour(besan)

1/2 ghee (clarified butter)

1/2 cup powdered sugar

1/2 tsp baking powder

1/2 tsp cardamom powder.

Baking Method.

Pre-heat oven at 180c for 10 minutes.

In a mixing bowl add maida, besan, sugar, baking powder and cardamom powder and mixing them well. Then by adding little by little ghee, knead a cookie dough. Then divide a dough into 18 equal sized portion. Take a each ball and press in between your palm to give a cookie shape.

Now place the cookies on to greased baking tray and bake them for 12 to 15 minutes at 180c.

Then cool them on to a wire rack and once completely cooled. Store them into a airtight container.

Serve with hot cup tea or warm milk..

Ven Pongal. Pressure Cooker Version

Ven Pongal is a very easy and comfort food and it is one of the most famous breakfast in South India. Even it is cooked at temples to offer to god and even during several puja/festival specially in Pongal festival it will be cooked in each and every house along with few more different varieties of rice dishes. If your not in mood to cook something spicy or heavy food then this is the best option to cook, because it is very lite on stomach and does not take time at all. But tastes simply awesome along with some coconut chutney..

Ingredient's to boiled rice.

1 cup rice

1/4cup split moong dal

4 cups water

Ping of hing

Salt to taste.

Ingredient's for tempering.

1tsp cumin

1/2tsp black pepper

2 green chillies (finely chopped)

10 curry leaves

2tbsp ghee.

Cooking Method.

Dry roast moong dal until slightly browned, set aside with raw rice. Pressure cook rice, moong dal, hing and salt with 4 cups of water for 3-4 whistles until mushy.

Meanwhile you can get ready with the tempering ingredients. In a frying pan add ghee when it is hot, add the rest of ingredients and fry for 2 to 3 minutes on a low flame.

Once the pressure releases, open and add the tempered items. Mix well, add more ghee if needed.

Serve hot with chutney of your choice and sambar.

Choba Ki Poori..(Diwali Snacks)

Choba Ki Poori.. You can call them as a (Big Gujia). choba ki poori method is same as gujia but without khova and they are big in size. This is muslim family recipe, they cook this on special occasions like marriage. From a bride side they have to cook this and send it to the grooms house before the day of marriage.. There are many other occasions we cook this if I start then I don't think one post will be enough to tell every thing.

This is my Husband's first Diwali away from home and I don't want him to miss anything because of that only I'm trying my best to make him not to miss anything. I cook gujia very often as he loves to eat them , but this time I wanted to try out something new for him so I thought of this recipe and it turn out to be tasty and he loved it. This is not the only thing, I have lots of plans and many dishes to cook. Hoping for the best :-)

Happy Diwali to my all blog readers and to my friends. May god bless you all with lots of happiness and many more years like this with your family and friends :-)

Ingredient's For Filling.

100gm dry coconut

1+1/2 sugar

1/4cup dry fruits (almonds, raisin, pistachio and cashew)

Ingredient's For Poori.

2 cups of maida

2tbsp ghee/oil

Water (to make a dough)

Oil for deep frying.

Cooking Method For Filling.

Grate the dry coconut.

Chop the almonds, cashew and pistachio into vertical small pieces.

In a vessel, add sugar, grated coconut and all the dry fruits. Give them a nice mix and set it aside. 

Filling is ready.

Cooking Method For Poori's.

Mix maida and ghee. 

Now add water and make dough.

Take small amount of dough and make a small chapatti, put the filling, apply water to the corners of chapatti and fold it giving a semi- circular shape. Press the corners of the puri with your nails.

In a deep frying pan heat oil, and deep fry the pooris to golden brown. Take out on to a paper towel.

Choba Poori is ready to serve.

Store them into Airtight container for more then a week..

Khaja.. (Sweet Pastry)

Khaja ... Khaja is called Pheni in oriya, this is an Oriya sweet made from maida or wheat flour, sugar and oil. It is made and eaten all throughout Indian subcontinent, though it is known by different names. It is prepared in the states of Bihar, Uttar Pradesh, Andhra Pradesh, Karnataka etc...

I wanted to try this at home from a long time but use to fell bore for the long process, actually after cooking this I really felt it is a very easy and can be done in 30 to 35 minutes. I use to eat this alot in my childhood days but my mom use to not allow me to eat from out side. So when ever my mom use to go to my aunt's place I and my brother use to run to the shop buy and finish it there only before even anyone see us.. Those days use to be the wonderful days eating out and not telling anyone...

Ingredient's For the Pastry. 

1 cup all purpose flour

2tsp hot oil

Oil for deep frying

2tbsp butter or ghee (to apply on pastry)

Ingredient's For the Sugar Syrup

1 cup sugar

1/2 cup water for syrup.

Cooking Method

In a large mixing bowl add flour and oil mix it well, then slowly add water to make stiff dough.

Knead it for 10-15 minutes or until it’s smooth and set aside for 5 to 10 minutes.

Roll the entire dough into a big rectangle and then spread the ghee or butter smoothly over the rolled dough.

Then roll the dough into a big rope, cut into 1′ size pieces. Take each piece and roll it again into 5-6′ size khaja.

Heat oil in a deep fry pan, medium-high first. Then turn the flame to medium-low once oil is hot.

Fry the khajas until it turns golden brown annd take out on a paper towel.

Then make sugar syrup (as you make for gulab jamun). Switch off the heat when syrup feels slightly sticky. When the sugar syrup is still hot dip the khaja one at a time and take it out on a wire rack.

Allow the Khaja to cool completely before serving..

Aval Payasam.. (Jaggery And Poha Kheer)

Aval Payasam. Last week I saw many blogger's cooking this sweet for the Ganesh Chaturthi, even I thought why not try this Aval Payasam for the Ganesh festival.. I had cooked this on Ganesh festival but din't get the time to post it on the same day... I usually cook this payasam using sugar or just add poha and sugar in warm milk and eat. Actually for me eating sweet is bite difficult but this sweet was so tasty with jaggery I really enjoyed eating it :)

Ingredient's.

1cup poha (beaten rice)

1/2cup jaggery

3tsp ghee

2cup milk

1cup water

A pinch of cardamom powder

1/4cup mix dry fruits.

Cooking Method.

Heat ghee in a pan and add dry fruits, fry till golden brown. Keep aside. Fry poha in the remaining ghee by keep stirring regularly for 2-3 minutes. Once they turn light brown turn off the flame. In a other vessel fill 1 cup of water along with jaggery, cook on low flame for few minutes.

Strain the jaggery syrup to remove any dirt or waste particles. In the same syrup add roasted poha and put it on low flame. Add milk into it and keep stirring in between to avoid getting it burnt from the bottom.

After 8 to 10 minutes add cardamom powder, fried dry fruits and mix well. Turn off the heat when you get right consistency.

Serve warm or cold.

Sheer Khurma. (Sevai And Milk Sweet)

Sheer Khurma. This is one of the very famous sweet dish in every muslim family's. I still remember when ever any festival comes my elder sis use to cook sevai first and then other things, and that is the first dish we all use to eat in the breakfast. I always use to fight with my sis why do you serve sweet first, as you know i don't like sweet and her reply use to be start the day with sweet so that your day is good as sweet. I have already one post of sheer khurma, that is the thick version. To make it little different from the usual one, I have added more milk and khova so that it can been serve as a cold sevai drink...

Ingredient's

1/2 thin sevai 

1/2ltr milk 

5tbsp sugar 

2tbsp khova 

1 cardamom, 1 clove

3tbsp ghee 

4 to 5 tbsp dry fruits (almond, cashew, Rinsin)

Cooking Method

In broad pan, add ghee, when the ghee is hot, add cardamom, clove and 2tbsp of dry fruits. fry them to the lite golden brown.

Add khova and fry till the khova is melted, then add milk, mix it and bring to boil 

When the milk is boiling, add sugar, low the flame and add sevai, allow them to cook for 2 to 3mintues, keep stirring in between. 

Take sevai of the stove, and add left over dry fruits and cover the lid. allow them to cool it down. 

Sreve Warm or Cold.

Toor Dal Fry (Split Pigeon Pea Fry)

Toor Dal Fry, you could probably make dal fry using a combination of dals as well. But i like only toor dal because it gives you a very unique taste, once you start eating this dal fry you never feel like stoping. When ever i cook dal fry i always end up cooking for 4 to 5 person though we are only 2 at home.

I think i should give some credit to my hubby as well, for giving me his secret recipe.. In oct 2011 i was not feeling well and i did not even feeling like eating anything for whole day. I wanted to eat something spicy but doctor had told me not to eat oily and spicy. My hubby made a deal with me in the afternoon saying that if you eat this plain khichdi or fruits, i will cook some special dinner for you ok. After hearing that i was excited and i ate fruits. Then for dinner he cooked food, but what? Dal fry, Rice, Roti, Potato and fenugreek seeds sabji. First i told him this is what you said special, i dont want to eat now. Then he told me you just eat one bite, and i did that. OMG!!! i never thought the food was so so so tasty, i finished the entire plate... From that day i started loving toor dal fry :)

Ingredient's

1/2cup toor dal
1 onion, 2green chillies, 1 tomato(finely chopped)
5 garlic cloves (finely chopped)
1tbsp ghee, 1tbsp oil
1/2tsp turmeric
1/2tsp cumin seeds
Salt to taste
2cup of water
2tbsp chopped fresh coriander leafs.

Cooking Method
In a pressure cooker add dal, turmeric, salt and 2cup of water and cook for 4 whistle (1 in high flame 3 in low flame) and keep it aside. In a deep frying pan add ghee and oil, when the oil is hot, add cumin and chopped garlic and fry to golden brown, add onion and green chillies, fry for 3 to 4 minutes. Then add chopped tomato and fry for another 2 to 3minutes. Now add cooked dal and let it simmer for 4 to 5minutes in a low flame. Garnish with coriander leafs. Serve hot with Rice or Roti. You can add more ghee before serving (optional)

I am sending this recipe to Sudha from Wit,wok & wisdom. Love for lentils event.

Panchmel Dal, Panchratna Dal (Mixed lentil curry)

The Panchratna Dal is also known as Panchmel Dal and is a part of the rich Rajasthani Cuisine. It is a protein packed meal as it contains the goodness and nutritive qualities of 5 different lentils. I have changed this recipe a little and the results were a delicious, aromatic dal, which has become my favourite dal ... I got this recipe from a tv show called Health mange more in FoodFood channel.. This channel has become my all time favourite now, when ever i have nothing to do i watch this channel and get some unique and delicious recipes and try to cook in my way... I have many recipe yet to try. I'm waiting for the right time to cook. :) 

Ingredients

1/3 cup chana dal, 1/3 cup toor dal
1/3 cup moong dal, 1 tbsp urad dal, 1 tbsp whole moong
1 onion, 2 tomatos, 2 green chillies (Chopped finely)
3tsp chilli powder, 1/4tsp turmeric powder, 1tsp coriander powder, 1/2 tsp garam masala
3 garlic cloves
10 curry leafs
1 tsp cumin seeds
a pinch of asafoetida
2 tsp dried mango powder
3 tbsp ghee
Salt to taste

Cooking Method
Clean and wash the dals and add 4 cups of water. Pressure cook for 2 to 3 whistles or till the dals are cooked. In a bowl, combine the chilli powder, turmeric powder, coriander powder, garam masala with 3 tablespoons of water and mix well. Keep aside. Heat the ghee in a pan and add the cloves, curry leafs, cumin seeds, green chillies and asafoetida. When the cumin seeds crackle, add the onion and tomatos, fry till the tomatos are soft. Then add the prepared masala paste and sauté for 1 to 2 minutes. Add the cooked dal, amchur, and salt and simmer for 5 to 7 minutes. Adjust the consistency of the dal before serving and if required, add some water.