Friday, May 29, 2009

Ek Handi Dal Bhaat (Gujarati Dish)

Ingredients (for Bhaat):

1. Pigeon Peas or Toor Dal (3/4 Cup)

2. Rice (1.5 Cups)

3. Onions (4 Nos-Medium)

4. Salt to Taste

5. Ghee (4 tbsp)

6. Oil (1/4 Cup)

7. Bay leaves (2 Nos)

8. Ginger paste (3/4 tsp)

9. Garlic paste (3/4 tsp)

10. Green chilli paste (3/4 tsp)

11. Tomatoes chopped (2 Nos - Medium)

12. Garam Masala (1/4 tsp)

13. Turmeric powder (1/8 tsp)

14. Red chilli powder (1/2 tsp)

15. Potatoes (2Nos)

16. Fresh Coriander leaves

17. Cloves (2 Nos)

18. Black Peppercons (2 Nos)

19. Cumin seeds (3/4 tsp)

Ingredients for dal

1. Tamarind

2. Coriander powder

3. Green chili paste according to taste

4. Salt

5. Curry leaves 4-5 Nos

6. Cumin seeds 1 tsp

7. mustard seeds 1/2 tsp

1:Finely slice 3 onions and chop one, cook dal with 3-4 cups of water and 1 tbsp of ghee.When half done strain and leave it aside.Do not discard the stock

2:Half boil the rice in 3 cups of water as for biryani and drain excess water

3:Heat oil and fry the sliced onions till golden brown and set aside,and fry the potaoes as well

4:To the same oil add ghee and heat.Add bay leaves and the chopped onions and fry till translucent

5:Add ginger garlic paste,green chilli paste,fried onions (leave a lil bit for decoration),tomatoes ,garam masala,and all the dry masalas and saute well

6:Add dal and coriander leaves to the mix and saute for 5 mins on medium flame

7:Then add fried potatoes (u can add boiled eggs at the same time)and then add half boiled rice and garnish it with rest of the fried onions and coriander leaves.cover the vessel and let the steam generate and release a nice aroma

8:once tht is done heat 1 tbsp of ghee add cloves,black peppercons and cumin seeds to it and add this tempering to the dal rice mixture and let it cook on dum.

Method for Dal

1:In the dal stock add 1/4 tsp of ginger garlic paste,green chilli paste,coriander powder,salt and tamarind according to ur taste

2:Bring it to a boil and temper it with cumin , mustard seeds and curry leaves.

3:serve it hot with the rice mixture

Tip:The dal in this recipe is too thin ,,if u feel the need to thicken it ,u can add a lil amount of separately boiled dal to it according to ur requirement

chicken tikka


1. Chicken 1 kg
2. Bell peppers 2
3. Crushed cumin seeds 1/2 tsp
4. Ginger paste 3 tsp
5. Garlic paste 3 tsp
6. Besan 4 tbsp
7. Red chilli powder 1/2 tsp
8.Mace(javitri)powder 1/2 tsp
9. Turmeric powder 1/2 tsp
10. Black pepper 1/4 tsp
11.Lemon juice 3 tbsp
12. Cardamom powder 1/2 tsp
13. Yogurt 3 tbsp
14. Oil 4 tbsp
15. Skewers as per requirement

1:In a bowl add chicken ,ginger and garlic paste,lemon juice,red chilli pwdr,javitri pwdr ,black pepper ,crushed cardamom,cumin pwdr and salt,mix all the ingredients with chicken
2:Add 2 tbsp of besan ,oil and yogurt to the above mixture and mix it properly so tht the chicken gets well coated.
3:now cut the bell peppers according to the size of chicken
4:add the chicken and bell peppers on the skewers and put them in a 300 F preheated oven for 15 mins
5: after the first 15 mins baste the tikka skewers with oil and set the temp on 400 F for another 10 mins
6:serve hot

Thursday, May 28, 2009

Chole Bhature

For chole
1 .Chickpeas/kabuli chana 1 1/2 cup
2. Tomatoes 2
3. Medium onions 1 1/2
4. Red chilli powder 1 tsp
5. Turmeric powder 1/4 tsp
6. Readymade chole masala 1 1/2 tbsp
7. Tamarind
8. Sugar 1 tsp(optional)
9. Salt to taste
10. Fresh coriander
11. Ginger &Garlic paste 1tsp
12. Oil 3 tbsp


1:Soak the kabuli chana overnight,and boil it with a little salt and turmeric powder
2:Grind onions to a smooth paste, finely chop the tomatoes and soak tamarind in half cup of
3:Put oil in a pan and add the ginger garlic paste to it fry it for half a minute and add the pureed
4:fry till it turns colour to light golden and the oil comes up
5:Once tht is done add the turmeric,chilli and the chole masala and saute it for a good 5 mins on
medium flame
6:Now add the chopped tomatoes and salt to it and then saute it for a few mins
7:Add a lil water to the mixture and cover it for 15 mins till the tomatoes softens
8:Make the tamarind paste and put it in the mixture along with a tsp of sugar,(sugar is optional use it only if u like,,it just gives a tangy flavour)
9:Cook on medium flame till the gravy thickens,and finally garnish it with
coriander leaves

(This recipe was given by my dear friend Tuba ,,and believe me it turned out too good)
1. Cumin seeds 1tsp
2. Ajwain 1tsp
3. Baking soda 1 1/2 tbsp
4. Yogurt 1/2 cup
5. Maida 1 cup
6. Sooji 1/2 cup
7. Wheat flour 1/2 cup
8. Salt to taste


1:Mix maida,wheat flour,sooji ,baking powder,yogurt,crushed cumin seeds,ajwain and salt
together in a bowl and knead into a soft dough.
2:Allow it to rest for atleast 3-4 hours
3:Make puris and fry them on medium flame.

Tuesday, May 26, 2009

Icecream Falooda


1. Falooda sev 1 packet
2. Strawberry jelly 1 packet
3. Mango jelly 1 packet
4. Tukmaria seeds 2 tbs
5. Milk as per requirement
6. Vanila icecream 2-3 scoops
7. Strawberry icecream for topping
8. Cashewnuts 8-10
9. Almonds 8-10
10. Pistachios 8-10
11. Roohafza as per requirement


1:Soak tukmaria seeds overnight and leave aside.
2:Boil falooda sev for 5-10 mins,once they are done drain them and put it in a bowl of cold water.
3:Prepare both the jellies according to the packet instructions,once that is done cool it in room temperature for atleast 40-45 mins,then freeze them for atleast 3-4 hours,once this is done u can cut the jelly into small small pieces.
4:Now blend the milk with vanila icecream

Now comes the serving part

1:Put roohafza as the first layer in the glass
2:then comes the falooda sev as the second layer
3:followed by tukmaria seeds.
4:once tht is done add mango or strawberry jelly,one at a time
5:now add the the vanila flavored milk,with one of the jelly pieces as topping
6:garnish with a scoop of strawberry icecream and chopped dryfruits

Tip:u can use jelly according to ur requirement,u dont have to use the whole packet at one time.