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.

Kadhai Paneer | Cottage Cheese and Capsicum in spiced gravy

I love partying and i love it more if it is with my family, friends and loved ones. And if its a house party...Gosh! You certainly know what you talking about..It is maddening to the core, yes, Indeed. Its fun hosting a house party and for me its a big event. I leave no stones unturned in ensuring that my guests have good time. Theme party with fun games, good food, music and huge list of guests is my idea of absolute enjoyment. Spending some good time with your favorite people around breaks the monotony of a routine life. 

Planning a party is an event at my house. Oh..my Mr.P goes crazy with the shopping and the level of detailing i do for the preparations. Be it the theme, the lightnings, the decor, food or games and gifts. I patiently manages with his freaky wife! He knows for me its an occasion! Throwing a party is a great way to celebrate life and share happy moments. I enjoy every bit of it, even the next day when i spent most of my time cleaning the post house party storm! No regrets ever..

Mr. P becomes our official bartender for house parties and me as always the chef of the house! So this time. Both of us make a lethal pair when it comes to parties. Cooking, bartending and exquisite photography, all courtesy US! :)

Last weekend was one such party which i enjoyed it to the core and not to forget my guests love it! This time it was a bit hatke..an Indian theme, with Indian food, cocktails with desi twist and ethnic decor! Whaooooo...my guests were overwhelmed and so was i seeing them happy and enjoying to the fullest.

Food like every time has to be the BEST..no compromises pls! I hate to repeat a menu until its on a guests request else i always try new to lay new dishes or those which i have mastered. So this time for Indian theme party, on my P's request, i served Kadhai Paneer, which he claims to be the best and totally restaurant style. Mr.P is very fussy about food and the flavors and if the appreciation comes from, you better acknowledge it. So like an obedient wife (which i am totally ;) ) churned out an elaborate menu for the party, with hubby's help. Voila!! My guests loved it and my Kadhai Paneer turned out to be a hit! Aaaahh..the real pleasure is in seeing eyes filled with contentment and happiness.

Ingredients:-

215 g - Paneer/Cottage cheese, cubed
1 big sized Capsicum, cubed
1 medium sized onion - cut lengthwise, cubed 

2 small sized onion -  grind to a paste

1 tsp - ginger garlic paste

2 tsp - kasuri methi

1/2 cup tomato puree

3 - green chillies, slit lengthwise

1 tsp - Cumin seeds

1 tsp - lightly roasted coriander seeds

1/2 tsp - lightly roasted fennel seeds

1/2 tsp - Red Chilli powder
1 tsp - Turmeric powder
1/2 tsp - Garam Masala

1 pinch of powdered black cardamom seeds

1 pinch - Asafoetida

1 tbsp Tomato Ketchup
Salt to taste

Oil for cooking
Chopped Coriander leaves and ginger julienne, for garnish

Steps to follow:-

1. Roughly pound coriander seeds and fennel seeds in a mortar & pestle.

NOTE: Just roughly pound. DO NOT make it a powder.

2. Heat oil in a wok and add asafoetida and cumin seeds. Let it splutter.

3. Gently crush kasuri methi between your palms and throw it in the oil.

4. Add green chillies, coriander seeds, fennel seeds, ginger garlic paste and saute for sometime over a low flame.

5. Add onion paste and bhuno till its goldenish brown in color.

NOTE: You could add a pinch of salt while sauteing the the onions as this quickens the 'bhunoing' process.

6. Add capsicum and onions saute

7. If the onion paste is sticking to the bottom of the pan, you could sprinkle some water intermittently to avoid the mixture from burning.

8. Keep sauteing for 2-3 mins and then add spices - Red Chilli, Turmeric and black cardamom powder.

9. Now add paneer cubes to the vegetable mix and saute with light hands ensuring paneer cubes do not break or crumble. Close the pan with a lid, leaving a small gap and let it cook for 5-7 minutes over a low flame.

Tip: You can keep the paneer cubes in warm water at the start of cooking. This will keep the paneer soft.

10. Mix in tomato puree and bhuno for another 7-8 mins. Let the tomato puree reduce in thickness and render the gravy a bit dry.

11. Finally add tomato ketchup and garam masala.

12. Sprinkle some chopped coriander leaves and ginger julienne.

13. Serve hot with lachcha parathas or naans.

Vegetarian Shaami Kebab...a tryst with royalty!

I come from a city which is known for its culture, architectural heritage and sumptuous lip smacking Awadh cuisine. Oh yes! You named it right, i belong to Lucknow, fondly known as the ‘City of Nawabs’ or the ‘City of Tehzeeb’. 

It is no exaggeration to call the capital of Uttar Pradesh, one of the finest cities of  the country in terms of mannerisms and culture. The culture of Lucknow has a great feel and is an amalgamation of complete sophistication, warmth, manners (etiquette), courtesy and a fine taste in standard of living. Many cultural traits of the city have become the landmarks of ‘Tehzeeb’.
 

The heritage of Lucknow not only excels in culture but has shown a profound presence in dance, music, literature, Urdu poetry, drama and food. Lucknow's Awadh cuisine is world renowned and has a unique nawabi style attached to it. Some of the major highlights of the list being Kormas (gravies), Dum pukht Biryani and kebabs. Just looking at an elaborate layout of Lucknow cuisine will make your mouth water. The most famous of all dishes are the succulent Kebabs (pan fried meat balls) which Lucknow and its residents are proud of.

My today's post is a vegetarian version of the succulent and much celebrated Shaami Kebabs from Lucknawi Cuisine and is undoubtedly a show stopper in all the parties and get together at my place. The kebabs are rich in protein, flavorsome, loaded with spices and some of curd and melt in mouth delights, which makes this an apt introduction to all my readers to Swad-e-Awadh journey.

Ingredients:-

1 Cup Whole Bengal Gram (Kala chana)

4-5 cloves

2 Black cardamoms (seeds removed and crushed in mortar and pestle)

1 tbsp ginger garlic paste (roughly pounded in mortar and pestle)

1 inch cinnamon stick

3 tbsp curd (no hung curd needed here but then curd to be used must be stiff and should have no excess water. I used Mother Dairy curd)

1 tbsp of very finely chopped garlic 

1 tbsp of very finely chopped ginger

1/4 cup very finely chopped onions

2 tbsp of very finely chopped green chillies

2 tsp Garam Masala

Salt

Ghee for shallow frying on tava/griddle (You could use oil instead as well)

Steps to follow:-

1. Soak whole bengal gram overnight along with cloves, cinnamon stick and black cardamom crushed seeds

2. Next day, add the ginger garlic paste, garam masala, salt and pressure cook them with minimum water just to ensure that the lentils get boiled well but there is not too much water after pressure cooking.

3. Turn off the gas stove after 3-4 whistles. Let the pressure release on its own.

NOTE: Once you open the pressure cooker lid ensure that there is not much water. Boil in open till some water evaporates. Too much water will make the kebab dough watery.

4. Once the lentils are done, blitz them in a blender in batches along with the curd.

NOTE: Do not make its paste. Keep it a bit grainy as it will gives a good texture to the kebabs.

5. Transfer the lentil-curd mixture to vessel.

NOTE: If at this stage, you see the mixture to be runny, then heat a pan, simmer the gas and saute the mixture by constantly stirring it so that the additional water gets removed.

6. Add finely chopped onions, garlic, ginger and green chillies and some garam masala if needed still.

7. Mix all the ingredients well.

8. Now heat a pan and melt some ghee and swirl the pan so that the ghee spread across the pan.

9. Spoon out a mixture and place it on the tava/griddle.

NOTE: Do not overcrowd the griddle. You could put 4 at a time if using a bigger griddle else two at time. This will ease out the process of flipping the kebabs on the tava.

10. While the kebabs are getting cooked, keep the flame low-medium. Fluctuating in between the two as needed.

11. Add half teaspoon of melted ghee on the kebabs and flip them. Now let another side roast for sometime.

12. Once both the sides are done and well browned, transfer them to a platter and serve with mint chutney and sliced onions.

Lemony Lemon Rice...My one hot-pot meal

I am a rice freak. Its a staple food in all my meals. Guess i have inherited this genetically from my parents. Our family meals are incomplete if there is no chawal-dal (rice & curry). 

And then there are days when my husband and i both prefer to have some rice preparation for dinner specifically. Quicker, as its done in a matter of few whistles and tastier coz it calls for plenty of condiments along with it, that are easily available in every household! With rice preparations all you need is some salad, pickle and poppadom for some crunchy munchy taste and once all is set, there can be no match to this divine combination. Oooo! Waah! Kya baat..i am drooling on the thought itself. I think this defines my love for it, honestly.

I have mastered the various well-known rice combos (a statement from my hubby dear) of northern part of India, kadhi-rice, rajma-rice or chole-rice. All tried and tasted plenty of times. So today i attempted a southern flavor of rice in my North Indian kitchen, & guess what! I conquered it!!! My husband who is not a great rice lover happily finished more than half of it!!!! 

Whaoo! The feeling is amazing..I guess more than ingredients of the recipe what matters the most is the love that you put in the food you cook. 

I love my kitchen and all that i cook there with so much care. Today i celebrated the feeling of love for my love of cooking and of course the love for rice with my one hot pot meal recipe of lemon rice with some pickled onion curd (recipe shared in the end) to enhance the sourness further. 

Its super duper easy and i have, as always, made a slight twist to it. Old habits die hard! So here's a super quick twisted lemon rice..completely my way. 

Ingredients:-

1.5 cup rice

1 tbsp urad dal (skinned & split)

1 tbsp channa dal

1 tsp Asafoetida 

2 tsp Haldi

2 tsp Coriander powder

Few springs of curry leaves

1 tsp of black mustard seeds

3-4 dried red chillies (broken into halves)

1/4 cup peanuts

Juice of 2 lemons

Finely chopped coriander for garnish

3 tbsp mustard oil

Salt to taste

For my twist include - handful of raisins, 2 tsp of sambar powder (i used homemade)

Raisins to balance the sourness from lemons n pickled curd. Trust this twist was worth it.

Steps to follow:-

1. Soak the rice in water for an hour or two.

2. Once soaked completely, boil the rice with minimum water (uptil the level of dipped rice or 1/2 inch above) upto 1-2 whistle and then turn off the heat. 

NOTE: Do not cook it for more whistles else the rice grains will stick to each other and will not be flaky.

3. Once the rice is cooked, transfer it to a broad plate and let it cook. Give it good swirl, ensuring that rice grains are not sticky.

4. Heat a wok and pour in the oil.

5. Throw in the urad dal, chana dal and peanuts. Ensure that the flame is medium. (Constant saute is needed at this stage else the chances are that the contents might burn)

6. Once the dals emanate their aroma, they are roasted well at that point.

7. Simmer the gas and add curry leaves, mustard seeds, asafoetida, dried red chillies. Toss for a minute or two.

8. Add haldi, coriander powder, salt and sambar masala and raisins. Swirl the pan well so that everything gets mixed well.

9. Add the rice and vigorously toss the contents. The rice should after thorough tossing should become yellow in color.

10. Lid for 3-4 minutes.

11. Unlid the pan, toss one more time and turn off the gas.

12. Add the lemon juice and toss for some more time.

NOTE: Lemon juice should be added only once the gas is turned off.

13. Sprinkle some coriander and serve with appalams and pickled onion curd.

Pickled Onion Curd: Finely chop some onions and green chillies and squeeze in good amount of lemon juice so that the onions and green chillies are completely soaked in the juice. Refrigerate this for 3-4 hours. Meantime, whisk some curd and add black salt, powdered roasted cumin and some freshly ground (in mortar & pestle) mint leaves. After 3-4 hrs or whenever the dinner is to be served, add the onion-green chilli pickled mixture to the whisked curd. Serve chilled along with lemon rice or any other dish. 

Enjoy this dish with your loved ones on of those laid back days when you just feel like relaxing and treating yourself with some comfort food.