My favourite

Moong dhuli dal

Posted on November 9, 2012. Filed under: My favourite | Tags: , |


1 cup moong dal

1 red chilli

Pinch of cumin seeds

1 tomato

Turmeric powder

Method :

Pressure cook the dal along with tomato.

For baghara,

Heat the cooking pan, heat the cumin seeds with red chilli flakes. Put the baghara in the dal along with salt

Lo! the dal is ready!!


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Toovar dal recipe

Posted on November 9, 2012. Filed under: My favourite | Tags: , |

Ingredients :
1 cup toovar dal
1 red chilli
5 flakes of garlic
3-4 curry leaves
1 onion
1 tomato
Pinch of cumin seeds


Pressure cook the toovar dal along with a pinch of turmeric and cut tomatoes.

For the baghara:

in the heating pan, put the cumin seeds, red chilli crushed, garlic cloves, curry leaves and onion. when the onion turns red, put the cooked dal along with salt in the pan and simmer for some time. The dal is ready!!!

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Mutton biryani

Posted on November 24, 2010. Filed under: Chawal/rice/pulao/biryani, My favourite | Tags: , |


I Lamb leg: 500 gms I Onion, sliced: 1 cup I Ginger, chop: 1 inch I Garlic: few cloves I Coriander powder: 3 tsp I Green chilies: 3 I Chili powder: 1 tsp I Dried coconut: 2 tsp I Poppy seeds: 1 tsp I Cardamom, cloves: 3 I Peppercorns: 5 I Cinnamon, stick: 1 inch I Curd: 1 cup I Salt to taste I Desi ghee: 3 tbsp RICE I Basmati rice: 2 cups I Onion: ¼ cup I Cloves: 3 I Cinnamon: 1 I Cardamom: 3 I Bay leaf: 2 I Salt to taste I Desi ghee: 5 tbsp I Saffron: few strands I Kewra water: 2-3 drops.
I Clean and cut meat and soak in curd. I Roast and powder cloves, cardamom, cinnamon and peppercorns. I Grind together the red chilies, half of the onions, ginger, garlic, green chilies and coconut.
I Heat desi ghee, add sliced onions and sauté, add ground spices. I Add meat, sauté and add ground poppy seeds. I Pour in remaining curd and season, cook gently till meat is tender. I Sprinkle powdered spices and remove from fire. FOR THE RICE I Heat fat, fry onions and remove, add whole spices. I When spices crackle, add rice. Add salt and double water. I When rice is cooked, remove from fire. FOR THE BIRYANI I Make a layer of rice in a pan, sprinkle with saffron water and
kewra water. Place meat layer over it and
again cover with rice. Seal with dough and keep on slow flame for five minutes. I Serve hot, garnished with fried onions, chopped coriander, mint and fried nuts and raita.

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Mediterranean baingan ka bharta

Posted on November 24, 2010. Filed under: My favourite, Subzi | Tags: , |

Baingan ka bharta


I 1/2 kg brinjals I 4 garlic pods I 2 onions I Olive oil I 8 pieces of olives I hung yogurt I green chillies I ground pepper I salt
METHOD I The process is the same as making a regular baigan ka bharta which is char broiling the brinjals (big blue brinjals) on a coal cigdi or gas.
I Peel the brinjal and mash it with a fork in a bowl. This helps retain its smokiness.
I Chop, fried garlic and onion in a deep pan with ordinary olive oil and then add mashed brinjals and stir till red. I Switch off the flame and drizzle olive oil on the mash while it’s still hot. The oil will open up with incredible aroma and possibilities in the brinjal mash. I Chop very fine green spring onions, chives, green chillies, and salt if needed and with fresh ground pepper. I Fold into some hung whipped yogurt which in turn is folded into a cold baigan ka bharta. I Drizzle some more heated olive oil (1tsp) just before serving. Garnish with chopped olives.

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