Dal Bukhara...aka Makhni Dal | A replica of restaurant style

Butter and cheese are my two favorites! Sinful!!..Yes..i don't care sinning if its them! A bowlful of soup with a dollop of butter and a creamy pasta with loads of cheesy surprise in it are enough to get me happy and chirpy. :) 

Looking at me, people will surely think that i am very diet conscience person, but no, its not the case AT ALL!! Its only when there's a family wedding when i feel the need to worry about those extra kilos else 'I don't care'. How can anyone neglect food..good food!!!! So this weekend was all about food..i mean lip smacking delicious 'calorie' loaded food, and we both loved it. Mr.P is a bit anxious about oils and butter but he seems to be carefree if my signature style Dal Makhni is on the menu.

My style recipe of 'Dal Makhni' truly lives by the name 'Makhni' and yes its heavily loaded with all that you can call sinful. Butter and cream! Makhni gotta be nothing but makhni, so no healthy oil options or Nutralite for my gravies pls!

If you want a restaurant style Dal Makhni or Maurya's patented style 'Dal Bhukhara' then follow my recipe exact and do not hesitate even if you think it will add to the few inches.  Its absolutely easy, take my words for it. I make it especially for my P and he loves it every-time. He is the reason why i have actually perfected this dish. Its his all time favorite. 

P.S. Do not get intimated with butter quantity pls!! Heaven's sake, its MAKHNI after all. :) Pure sinful indulgence..totally homemade!

Ingredients:-

1 cup Whole Black gram lentils (Sabut Urad Dal)

1/2 cup Kidney beans (Rajmah) 

1 tbsp ginger garlic paste

1/2 cup Tomato puree

1 cup Milk

1 tsp Garam Masala

100-120 gms Butter (Amul)

1/2 tsp red chilli powder 

1 small black cardamon (deseeded, seeds powdered. Do not discard the shell. You can use it next time while pressure cooking some other dal.)

Salt to taste

Steps to follow:-

1. Mix whole black gram and kidney beans and soak in water overnight.

2. Pressure cook dal with ginger garlic paste and some salt up-to 3-4 whistles.

3. Once the dal has been cooked, add some water (1-1.5 cups)  if the dal has become to dry. 

4. Unlid the pressure cooker and leave it on a simmered flame.

5. Add the milk, puree, butter to the cooked dal and let it cook in a low flame for 20 - 30 mins.

NOTE: Cooking for 20-30 mins will allow the dal to absorb all the flavors and its the simmering on the low flame which adds to the dal makhni flavor.

6.  Once the dal has thickened a bit, add garam masala, salt and powdered seeds of black cardamom.

7. Serve hot with tawa naan, some spicy Kadhai Paneer and a bowlful of dal topped with a dollop of makhan.

Variations:-

1. While pressure cooking the dal, you could add whole spices (cinnamon, black cardamom, clove) as well.

2. Incase you wish to add some onions to my recipe, you could do it by adding one finely chopped, pan fried onions to the cooked dal along with tomato puree and milk.

3. 1/4 cup of heavy cream can also be added to the recipe and then you can reduce the quantity of milk if needed.

So you too can win the hearts of your loved one. Cook it with love and you will master it for sure.

Duchess Potatoes..with a twist!

I have just returned from a heavenly retreat in placid hills of Kumaon. Long vacations are always rejuvenating! Especially if they are with your loved ones. Its so much of a joy to share pleasure moments with your folks. Uninterrupted chats on long drive, stopping by a breathtaking view & posing for some random shots and for sure, needless to say, the debates over food menu when stopped off at roadside restaurant for a scrumptious family meal. Aahh!! Sounds so amazing. Infact just a thought of it is so reinvigorating! There's a wonderful quote which truly reflects my idea of vacation. 

There’s nothing quite like big, family style dinners filled with good wine and conversation - Anonymous

Well, my idea of a true vacation is incomplete if it has no good food memories. I hail from a family of foodies and fortunately have been married to a true epicure who as well descends from a family of gluttons...We talk, breathe, cook, eat and just loooooove food. Period. Nothing else can dare to take precedence whens its FOOD on our mind.

So, vacations, gets you near to the Family, Food and Nature. Blissss! But to be honest its the time when i sincerely miss my Kitchen. So today, when i got back, i had this urge to dream up a delicious snacker, 'Duchess Potatoes'.. and it certainly gave a kick start to my day.

Potatoes, are unanimously, everyone's favorite. We Indians have this unusual practice of including these lovelies in most of our dishes. Reflects our love for them in true sense. Today, some potatoes in my kitchen got lucky to be a part of my culinary province, in a rather special way. 

Ingredients:-

3 big potatoes
1 egg yolk
2 tablespoon butter
1/2 tsp carrom seeds
1 or 2 finely chopped green chillies
Plenty of freshly ground pepper
1 whole egg (for the egg wash)
Chopped spring onions for garnish

Steps to Follow:-

1. Boil the potatoes in a pressure cooker upto 3-4 whistles.
2. Once soft and pliable, drain the potatoes and set aside to cool slightly.
3. Once the potatoes are no longer hot to the touch, peel of the skin and mash them ensuring there are no lumps or any uncooked hard piece.
4. Add the egg yolk, butter, carrom seeds, salt, pepper and green chillies and vigorously mash again.
5. Preheat the oven to 190 degree celcius and line a baking tray with parchment paper (do not grease).
6. Put the mashed potatoes in a piping bag fitted with a large star nozzle.
7. Pipe the potatoes into 3 inch round fancy circles on the parchment paper.(Just like you do it while icing a cake or cupcakes)
8. Once all the potato mix has been piped, refrigerate for upto 60 mins, wrapped in a cling foil.
9. After an hour, whisk the whole egg with a fork and gently brush over the potatoes
10. Bake the potatoes for 25-30 minutes at 190 degree celsius or until you see them browning along the ridges.  
11. Remove from oven, garnish with chopped spring onions and serve immediately with your choice of tangy spicy dip

I served my Duchess potatoes with a spicy Harissa dip as it best complimented the simplicity of the delicacy. The recipe for the dip can be found here. 

So here's toast to the much cherished food memories and good times spent with our dear ones. 

Adios!