RAJMA MASALA

     "Rajma Masala" - a popular North Indian Curry prepared with Rajma/Kidney Beans, a Kidney shaped Red coloured Bean rich in Protein.  Though this bean is not of Indian origin, this Rajma/Kidney Bean is a part of regular diet in Northern parts of India & Nepal. Popularly termed as "Rajma - Chawal" (Kidney Bean and Rice), as this curry pairs well with steamed Rice/Basmati Rice. Rajma Masala is a creamy masala based Curry which is commonly served along with Rice. Rajma/Kidney Bean has to be soaked and then cooked for this Rajma Masala.  The uniqueness of this Curry is the freshly ground spice blend called "The Rajma Masala Powder" prepared specifically for the purpose. This spice blend has a lot of spices in it like Cinnamon, Cardamom, Cumin, Mace, Nutmeg, Coriander, Ginger, Dry Mango Powder, Pomegranate Seeds, etc. Ready-made Rajma Masala Powders are also available at Indian grocery stores.

 

Kidney Bean - Rajma

 

     When we say Rajma at home it is always like "yaar andha(who is that) Rajamma"? - like the dialogue from the movie 'Abhiyum Naanum". Not quite frequented dish at home.  Both my kids do not prefer this curry and my husband who is a lover of dishes prepared with beans, lentils & pulses also don't have much preference for Rajma. So Rajma Masala gets into my cooking list only when my taste buds call for the Curry. I love the texture of perfectly cooked Rajma/Kidney Beans slow-cooked in a creamy, rich curry base and I prefer to eat it with Chapati.
     Slow cooking brings out the flavours from the Masala Powder and gets well infused into the perfectly cooked Kidney Beans.   This curry is immensely delicious and a great way to include some protein in your diet. This curry is equally spicy with a note of tanginess and mild sweetness in it.  Rajma Masala goes well with Rice.  But I prefer it to pair it up with Tandoori Rotis, Chapatis, Parotta, Kulchas, Parathas, Puri/Pooris, Baturas and Naans.  Also, it can be served along with Pulaos, Jeera Rice or steamed Basmati Rice.


For detailed recipe on Homemade Rajma Masala Powder, Click here ...


Cuisine - Punjabi(North Indian)
Course - Side Dish
Difficulty - Medium
Serves - 3-4
Author - SM


Soaking Time - 8-10 Hours/Overnight
Preparation Time - 15-20 Minutes
Cooking Time - 20 - 30 Minutes

HOW TO COOK RAJMA MASALA

 

INGREDIENTS :

To Cook Rajma/Kidney Beans :

Rajma/Kidney Beans - 1 Cup
Water - 3-4 Cups
Tea Bags - 2 Nos.

For Rajma Masala :

Onions - 2 Nos(Big)
Ginger-Garlic Paste - 2 Tspn
Tomatoes - 2 Nos(Big)
Green Chillies - 4-5 Nos.
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 2-3 Tspn
Coriander Powder - 3 Tspn
Rajma Masala Powder - 2 Tspn
Curd/Yogurt - 1/2 Cup
Tamarind Paste - 1/2 Tspn(Optional)
Oil - 2-3 Tbspn
Salt - To Taste
Black Salt - a Pinch (Optional)
Sugar - 2 Tspn(Optional)

Spices :

Bay Leaf - 1 No.
Cinnamom(1" Stick) -  2 Nos.
Green Cardamom - 3-4 Pods
Black Cardamom - 3 Pods
Cloves - 3-4 Nos.
Star Anise -1 Flower

To Garnish :

Coriander Leaves - few
Kasuri Methi - 1/2 Tspn(Optional)

Serving Suggestion :

Finely Sliced Onions
Julienned Ginger Strips
A Drizzle of Lemon Juice
A blob of Butter

METHOD :

To Soak & Cook Rajma/Kidney Beans:

• Clean, Wash and Soak Rajma/Kidney Beans Overnight or for at least 8-10 hours.
• Alternatively can soak the Rajma/Kidney Beans in Boiling Water for 3-5 Hours.
• Once soaked, drain the water used for soaking.
• Add 3-4 Cups of Water to the Rajma/Kidney Beans along with 2 Tea Bags.
• Tea Bag infuses a dark tinge to the Rajma/Kidney Beans.
• Pressure cook on high flame for 2 whistles, reduce the flame and cook for other 4-5 whistles.
• Adjust the cooking time to suit your cooking preference.
• Rajma/Kidney Beans should be soft

For Rajma/Kidney Beans Masala :

• Grind Onions to a fine paste and keep it aside.
• Puree the Tomatoes and keep it aside.
• Heat Oil in a pan, splutter the spices mentioned under ' Spices' on a low flame until fragrant.
• Add Onion paste to the spluttered spices and saute it on a low flame until the raw flavour goes.
• Add Green Chillies and Ginger-Garlic Paste to the above and saute it on a low flame for few minutes.
• Pour in the Tomato Puree and cook until the mixture thickens.
• Add Turmeric Powder, Red Chilli Powder, Coriander Powder and give a quick stir.
• Add Rajma Masala powders to the above and mix well.
• Fry the above Masalas on a low flame and saute them until oil separates from the mix.
• Pour in the Curd/Yogurt and mix well.
• Add the cooked Rajma/Kidney Beans to the Masala Mix along with Salt and cook on a low flame for few minutes.
• Add Tamarind Paste to the Rajma Masala and mix well.
• Cook this on a low flame until Rajma Masala reaches the desired consistency.
• Finally, sprinkle Black Salt and Sugar to the Rajma Masala and give a quick stir(Optional).
• Garnish Rajma Masala with finely chopped Coriander Leaves & crushed Kasuri Methi.
• Serve it with julienned ginger strips, sliced Onion rings and a drizzle of Lemon Juice.
• Can also serve Rajma Masala topped with a blob of butter(Optional).
• Goes well with steamed Rice, Basmati Rice and rice dishes like Pulao, Jeera Rice, etc.,
• Serve Rajma Masala along with Batura, Puri, Parotta, Chapati, Paratha, Naan, Kulcha or any other Indian Bread of your choice.

NOTES :

• While cooking Rajma/Kidney Beans, discard the water used for soaking.
• Retain the water used for cooking, and use it to adjust the consistency of the curry.
• I have cooked Rajma/Kidney Beans in a pressure cooker, can also cook it in Sauce Pan.
• Adjust the cooking time accordingly.
• Adding Tamarind is purely optional, as the Tomatoes I get locally are not sour, I add tamarind to balance the taste.
• Sugar and Black Salt are optional ingredients, add if you prefer.
• Adjust the amount of spiciness to suit your spice level.
• Adjust the consistency of the Rajma Masala to your preference.

CHANA MASALA RECIPE

     Chana Masala/Chole Masala is a popular dish from Punjabi Cuisine.  It is usually called along with its counterpart Batura - 'Chole Bature'. White Chana/Kabuli Chana/Chick Peas are colloquially called 'Chole'.  This Spicy dish goes well with Batura a fluffy deep fried Indian bread. Chana Masala is a dish rich with Proteins and has a wonderful combination of flavours and tastes. Freshly ground spices add more flavour to the dish. It is prepared with White Chick Peas otherwise called as Kabuli Channa, which is a good source of Protein and Carbohydrate.  It is also rich in Cholesterol lowering fibre and totally a fat-free food.
     I usually prepare Channa Masala along with Batura, which is Chef Damodar's recipe. I have been preparing this recipe for more than 12 years since I watched it on a TV cooking show.  This Chana Masala recipe was combined with Batura recipe in the show. The curry goes well not only with Batura, but also it suits along with Rotis, Chapatis and Dosa too.  At home, we all prefer a gravy version of curries for Rotis. So at times for a change, I prepare Punjabi Chole/Amristari Chole along with Baturas, which is a dry version.

 

    Soaked and cooked White Chick Peas are added to well sauteed Masala Mix and the addition of Chana Masala Powder, Chaat Masala and Black Salt adds an extra zing to the curry. This Chana Masala recipe with freshly ground spices and flavour enhancers caters a perfect balance of tastes. This curry is equally spicy with a note of tanginess and sweetness in it.  Chana Masala goes well with Tandoori Rotis, Chapatis, Parotta, Kulchas, Parathas, Pooris, Baturas and Naans.  Also, it can be served along with Pulaos, Jeera Rice or steamed Basmati Rice.


Cuisine - North Indian
Course - Side Dish
Difficulty - Medium
Serves - 3-4
Author - SM


Soaking Time - 8-10 Hours/Overnight
Preparation Time - 15-20 Minutes
Cooking Time - 20 - 30 Minutes

HOW TO COOK CHANA MASALA RECIPE

CHANA MASALA RECIPE

INGREDIENTS :

White Chick Peas/White Chana/Kabuli Chana - 1 Cup
Onions - 2 Nos(Big)
Tomatoes - 2 Nos(Big)
Green Chillies - 4-5 Nos.
Ginger-Garlic Paste - 2 Tspn
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 2-3 Tspn
Coriander Powder - 3 Tspn
Chat Masala Powder - 1 Tspn
Chana/Chole Masala Powder - 1 Tspn
Curd/Yoghurt - 1/2 Cup
Tamarind Paste - 1/2 Tspn(Optional)
Oil - 2-3 Tbspn
Salt - To Taste
Black Salt - a Pinch (Optional)
Sugar - 2 Tspn(Optional)

Spices :

Cinnamon 1" Stick - 2 Nos.
Cloves - 3-4 Nos.
Cardamoms - 3 Pods
Star Anise -1 Flower

To Garnish :

Coriander Leaves - few

Serving Suggestion :

Finely Sliced Onions
A Drizzle of Lemon Juice

CHANA MASALA RECIPE

METHOD :

To Soak & Cook White Chick Peas/Chana :

• Clean, Wash and Soak White Chick Peas/Chana Overnight or for at least 8-10 hours.
• Alternatively can soak the White Chick Peas/Chana in Boiling Water for 3-5 Hours.
• Once soaked, drain the water used for soaking.
• Add 3 Cups of Water to the White Chick Peas/Chana & Pressure cook.
• Pressure cook on high flame for 2 Whistles, reduce the flame and cook for other 4-5 whistles.
• Adjust the cooking time to suit your cooking preference.

For White Chick Peas/Chana Masala :

• Grind Onions to a fine paste and keep it aside.
• Puree the Tomatoes and keep it aside.
• Heat Oil in a pan, splutter the spices mentioned under ' Spices' on a low flame until fragrant.
• Add Onion paste to the spluttered spices and saute it on a low flame until the raw flavour goes.
• Add Green Chillies and Ginger-Garlic Paste to the above and saute it on a low flame for few minutes.
• Pour in the Tomato Puree and cook for few minutes.
• Add Turmeric Powder, Red Chilli Powder, Coriander Powder and give a quick stir.
• Add Chaat Masala & Chana Masala powders to the above and mix well.
• Fry the above Masalas on a low flame and saute them until oil separates from the mix.
• Pour in the Curd/Yoghurt and mix well.
• Add the cooked White Chana to the Masala along with Salt and cook on a low flame for few minutes.
• Add Tamarind Paste to the Chana Masala and mix well.
• Cook this until Chana Masala reaches the desired consistency.
• Finally, sprinkle Black Salt and Sugar to the Chana Masala and give a quick stir.
• Garnish Chana Masala with finely chopped Coriander Leaves.
• Serve Chana Masala along with Batura, Puri, Parotta, Chapati, Paratha, Naan, Kulcha or any other Indian Bread of your choice.
• Goes well with rice dishes like Pulaos, Jeera Rice and steamed Basmati Rice too.
• Can Serve Chana Masala with Raw Onion Slices and with a drizzle of Lemon Juice.

For detailed recipe on how to make Channa/Chole Masala Powder, Click here ...

NOTES :

• Adjust the amount of spices to suit your taste preference.
• Can substitute Tamarind with Aamchur Powder.
• Adding Tamarind, Black Salt & Sugar to this Chana Masala Recipe is purely optional.
• For Cooking Tips for Beans, Lentils & Pulses, Click here...

CHANA DAL MASALA

 

METHOD:

• Clean, Wash and Soak Bengal Gram Dhal in ample of water for about 20-30 Minutes.
• Discard the water used for soaking the Dhal.
• Add  3 Cups of water and cook the Bengal Gram Dhal until soft.
• Heat Oil in a pan, splutter Cumin seeds on a very low flame.
• Immediately add Asafoetida powder and give a quick stir.
• Saute finely chopped Onions, along with Garlic cloves, Ginger and Green Chillies, until onions, turn translucent.
• Add Turmeric Powder, Red Chilli Powder, Coriander Powder, Cumin Powder, Garam Masala Powder and fry on a low flame until the raw flavour goes.
• Add finely chopped Tomatoes and cook until tomatoes turn soft and oil separates from the mix.
• Add Kasuri Methi to the above Masala and mix well.
• Pour in the cooked Bengal Gram Dhal to the masala along with a dash of Salt and Amchoor Powder.
• Add water if necessary at this stage.
• Leave the Chana Dal Masala on a low flame until you get the desired consistency.
• Garnish Chan Dal Masala with finely chopped Coriander Leaves and serve hot with a drizzle of Ghee.
• Goes well with Chapatis, Rotis, Parathas, Naans, Kulchas and Pulkas and with rice dishes like Steamed Basmati Rice, Jeera Rice etc.,

 NOTES :

• Can use any variety of Dhal and prepare the same recipe.
• Soaking Bengal Gram Dhal makes cooking faster. 
• If using Tuvar Dhal or Bengal Gram Dhal soak them before cooking. 
• Adding butter or ghee while cooking dhal will speed up the process and also adds a nice flavour to the dhal.
• Do not add salt while cooking dhal, once the dhal is cooked add salt and mix well before tempering.
• Do not splutter cumin seeds and asafoetida powder in high flame this will burn them and will give a bitter taste to the dish.

PUNJABI CHOLE/AMRITSARI CHOLE

     Punjabi Chole / Amritsari Chole is a popular dish from Punjabi Cuisine.  It is usually called along with its counterpart Batura - 'Chole Bature'. This dish is a wonderful combination of flavours and tastes.Freshly ground spices add more flavour to the dish. It is prepared with White Chick Peas otherwise called as Kabuli Channa, which is a good source of Protein and Carbohydrate.  It is also rich in Cholesterol lowering fibre and totally a fat-free food.
     My most frequented recipe is Channa Masala along with Batura, which is Chef Damodar's recipe. The curry goes well not only with Batura, but also it suits along with Rotis, Chapatis and Dosa too.  We at home prefer a gravy version of curries for Rotis. But I have always liked this Punjabi Chole since Winnie Aunty (My MIL's Sister) had prepared this when she visited us in Coimbatore.  She had added Tea Bags while cooking Chick Peas and I had immediately asked why it's done so.  She said that the flavour gets infused into the Chick Peas and also gives a dark colour to the dish which is one authentic style how the dish is prepared. The curry was slightly a dry version, and she had asked me to mash few cooked Chick Peas if we need a thicker gravy.
     But my liking for this curry strengthened during our trip to Hong Kong.  As usual, the very first thing we did was to search for an Indian restaurant in the city. Though we could eat local cuisine, I and my husband are a kind of people who crave for Indian food.  After a tiresome day and elaborate search in vain, I came across an Indian lady in the street, who suggested us a restaurant called 'Branto'. Thanks to the lady I should say, the food was great and especially their Batura and Punjabi Chole served along with fresh Onions and Mango Pickle was so good that we made sure to visit the place all four days we stayed there for dinner.
      Soaked and cooked White Chick Peas are added to well sauteed Masala Mix and the addition of Amchur, Anardhana Powder and Black Salt adds an extra zing to the curry.  Punjabi Chole with freshly ground spices and flavour enhancers caters a perfect balance of tastes. This curry is equally spicy with a note of tanginess and sweetness in it.  Punjabi Chole goes well with Tandoori Rotis, Chapatis, Kulchas, Parathas, Pooris, Baturas and Naans.  Also, it can be served along with Pulaos, Jeera Rice or steamed rice.

Cuisine - Punjabi (North Indian)
Course - Side Dish
Difficulty - Medium
Serves - 3-4
Author - SM

Soaking Time - 8-10 Hours/Overnight
Preparation Time - 15-20 Minutes
Cooking Time - 20 - 30 Minutes

 

INGREDIENTS :

Chick Peas/White Channa(Kabuli Channa) - 1 Cup
Tea Bag - 2 Nos.
Black Cardamom - 1 No.

 

To Puree :

Onions - 2 Nos.
Tomato - 2 Nos.

 

For Masala Mix:

Onions - 1 No
Ginger Garlic Paste - 2 Tbspn
Ginger 1" Piece - 1 No.
Turmeric Powder - 1 Tspn
Red Chilli Powder - 1 Tbspn
Coriander Powder - 1 Tbspn
Chole Masala Powder - 2 Tbspn
Bay Leaves - 2 Nos.
Black Cumin Seeds/Shah Jeera - 1 Tbspn
Ghee/Oil - 3 Tbspn
Salt - To Taste
Sugar - 1 Tbspn
Lime Juice - 1 Tspn
Amchur (Dried Mango) Powder - 1/2 Tspn
Aradhana (Dried Pomegranate) Powder - 1 Tbspn
Black Salt - a Pinch

For Garnishing :

Onion - 1 No
Coriander Leaves - Few
Ginger Strips - Few
Lime Wedges

METHOD :

• Clean, Wash and Soak Chickpeas with enough water for at least 8-10 hours or overnight.
• Remove the water used for soaking the Chickpeas, add 4 Cups of Water along with 2 Tea Bags and 1 Black Cardamom.
• Pressure Cook the Chick peas for 2 Whistles on a high flame and for about 4-5 Whistles on a low flame.
• Wait until the pressure is fully released.
• Discard the Tea Bags.

For more tips on How to cook Beans, Lentils & Pulses, Click here...

For Chole Masala :

• Puree the Onions and Tomatoes separately and keep it aside.
• Grind Ginger and Garlic into a fine paste and keep it aside.
• Mash few Cooked Chick peas and keep it aside. 
• Heat Ghee in a pan, splutter Bay Leaves and Shah Jeera on a low flame.
• Add Ginger-Garlic Paste along with Ginger cut into thin strips and saute it until fragrant.
• Follow it with finely chopped Onions and saute it until onions turn translucent.
• Add Onion Puree to the above and saute until fragrant.
• Add Turmeric Powder, Red Chilli Powder, Coriander Powder and fry for a while.
• Follow it with freshly ground Chole Masala Powder and fry until raw flavour goes on a low flame.
• Pour in the Tomato Puree and mix well.
• Leave this on a low flame and cook until oil separate from the masala mix.
• Add cooked Chick Peas to the Masala along with Salt, Sugar and mix well.
  
• Add mashed Chick Peas to the above mix and give a quick stir.
• Leave this on low flame for about 4-5 minutes, if needed, can sprinkle some water at this stage.
• Sprinkle Amchur Powder, Anardhana Powder, Black Salt to the Chole and mix well.
• Leave this on a low flame for another 2-3 minutes.
• Switch off the flame, drizzle Lime Juice.
• Garnish with Coriander Leaves and serve hot with any dish of your choice. 
• Serve sliced Raw Onions along with the curry.

For detailed recipe on how to make Channa/Chole Masala Powder, Click here ...

NOTES :

• Adding tea bags while cooking Chickpeas gives a dark colour to the Curry.
• Adjust the number of Spices and Chillies to your taste preference.
• Amchur Powder adds a tanginess to the curry, so adjust the amount of lime juice accordingly.
• For a dry version, avoid adding mashed Chickpeas to the curry.

MOOLI/RADISH PARATHA

     Stuffed Indian Bread, colloquially named Parathas are Rotis made with immediately available ingredients in an Indian Kitchen. North Indian Cuisine is filled with variable recipes with a variety of stuffed Parathas. These parathas are made with Whole wheat flour(Gehun ka Aatta).  We can get wild with the choice of stuffings, Aloo Paratha with Potatoes Stuffed in it, or Methi (Fenugreek Leaves) Paratha/Thepla, Mint Paratha, Onion/Spring Onion Paratha, Gobi(Cauliflower) Paratha, Mooli(Radish) Paratha, Dhal Paratha, Paneer Paratha etc., & etc.,
     My acquaintance with these stuffed Parathas started during my college days, where I had quite a lot of North Indian classmates.  As normal as it is, they used to love our Sambar Idli and Dosa, Upma, Pongal or Sambar/Thayir(Curd) Sadham and we South Indians love their Parathas, Pooris, Kulchas, Dhoklas, Theplas, Baturas etc., So it became a routine in our class to share, literally we used to swap our lunch boxes. My favourite among the dishes was Dhokla and stuffed Parathas with Punjabi Mango Pickle/Sweet Mango Pickle. It was during those time that I started preparing stuffed Parathas, Baturas etc., which was quiet new to our palate at home.
     And among other Parathas, the most frequented is this Mooli Paratha.  Mooli/Radish Paratha is prepared with whole wheat flour and grated radish seasoned to taste.  Radish tends to ooze out a lot of water from it, so it's quite important to squeeze out the excess water, before kneading it into a dough, otherwise, the dough would be very difficult to handle.  Parathas are usually cooked over the griddle with oil/ghee drizzled over it.  The smell of Radish and ghee wafts out a pleasant aroma while cooking. This Mooli/Radish Paratha can be eaten with just some Curd Raitha or Pickle.


For more INDIAN BREADS, Click here...

Cuisine : North Indian ( Punjabi)
Course : Main Course
Difficulty : Medium
Spice Level - Low
Serves : 4
Yields : 12 - 15 Parathas
Author : SM

Preparation Time : 10-15 Minutes
Leavening Time : 5-8 Minutes
Cooking Time : 15 - 20 Minutes

 

For more PARATHA RECIPES, Click here...

HOW TO MAKE MOOLI/RADISH PARATHA

INGREDIENTS :

For the Dough :

Whole Wheat Flour - 2 Cups
Radish - 1 Cup.
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 11/2 Tspn.
Salt - To Taste
Sugar - 1 Tspn (Optional)
Oil - 3 Tspns(for Dough)
Water - as Required

To Cook :

Ghee/Oil - 4-5 Tspns (To Drizzle)

METHOD :

• Clean, Wash, Peel and Grate the radish, sprinkle a dash of salt over it and leave it aside for few minutes.
• Squeeze out the excess water from the grated radish.
• Mix all the ingredients mentioned under 'For the dough', adding a little water and knead it into a pliable dough.
• Finally, add oil and knead it again for about 7-8 minutes.
• Cover and leave it aside for 5-8 minutes.
• Before rolling them, knead it again.
• Divide the dough into 12-15  medium sized balls.
• Then roll them out into thin circles.
• Heat a griddle(Tawa) and cook each paratha in medium flame.
• Drizzle 1/4 Tspn of Oil/Ghee over each Mooli Paratha and cook them until they turn into golden brown colour on both the sides.
• Serve Mooli/Radish Parathas hot with a bowl of Curd(yoghurt), Raitha or Pickle.

NOTES :

• Grated radish tends to ooze out excess water from it, make sure to squeeze it out.
• Can substitute 1/4 Cup of grated radish for Radish leaves too.
• Can substitute Red Chilli Powder for Green Chillies.
• Garam Masala/Chat Masala can also be added while kneading the dough.
• Can add Spring Onions/Coriander leaves along with grated radish.
• Can stuff the radish mix and then roll it out too, instead of kneading it along with the flour.
• Some recipes even call for sauteing out the grated radish to ensure that there is no water in it.
• Add very little water as required while kneading the dough.
• Can also smear a blob of butter over hot Mooli Parathas just before serving.

MOONG DHAL FRY

     Moong Dhal Fry or Tadka is one of the popular and most sought recipes.  It is one of the most common dishes prepared to go along with Chapathis and rotis. Dhal Fry is usually prepared with Moong Dhal/Masoor Dhal/ Tuvar Dhal/Bengal Gram Dhal.  It is an easy recipe with very few ingredients and all the more it can be prepared within minutes. This Dhal Fry goes well with Chapthis, Rotis, Parathas, Naans, Kulchas and Pulkas; with rice dishes like Steamed Basmati Rice, Jeera Rice etc.,
      It is basically Dhal Tadka where Dhals(Lentils) is cooked and seasoned with mild spices, 'Tadka' simply means tempering, where the spices are spluttered in oil/ghee to add flavour and taste to the dish. Tadka instantaneously enhances the aroma of the dish. Tadka or Tempering is literally an Art.  If performed well you get instant results. Some Temperings should be Poured into the dish, and some temperings should be done initially and then the ingredients should be mixed and cooked over it. Indian cooking stresses on various strict methods of tempering. Tempering includes spluttering of spices in oil or ghee or butter until they crackle, or just simply enhancing the flavour of the spices in low flame without allowing them to splutter. We can just brush off the idea, but the in depth notion behind the art gives an extra special note to the dish transforming it into a tasty, aromatic and flavour filled dish.
    This is a North Indian Style of preparation where the tempering is mostly done with Cumin Seeds rather than with Mustard. Cumin Seeds along with other spices and condiments are tempered in Ghee in low flame until the flavour is released for this Dhal Fry. To get a restaurant like Dhal with a smoky flavour, Dungar method can be used to infuse the authentic smoky smell. This dhal has a beautiful creamy texture and a bright yellow colour and the tempering enhances the feel of the dish with a heart warming aromatic effect.


Cuisine : North Indian
Course : Side Dish
Spice Level  : Low
Difficulty : Easy
Serves : 3 - 4
Author : SM


Preparation Time - 5 - 10 Minutes
Cooking Time - 15 - 20 Minutes

HOW TO COOK MOONG DHAL FRY

INGREDIENTS:

For Dhal :

Moong Dhal - 1/2 Cup
Water - 11/2 Cups
Onions - 1 No.
Green Chillies - 3-4 Nos.
Ginger - a Small Piece
Garlic - 2 Cloves
Tomato - 1 No.(Optional)
Turmeric Powder - 1/2 Tspn
Garam Masala Powder - a Pinch (optional)
Kasoori Methi(Dried Fenugreek Leaves) - Few
Butter/Ghee - 1 Tspn

For Tempering :

Ghee/Oil - 2 Tbspn
Cumin Seeds - 1 Tspn
Dry Red Chillies - 2 Nos.
Asafoetida Powder - 1/4 Tspn
Kasuri Methi - Few

To Garnish :

Cream - 1 Tbspn(optional)
Coriander Leaves - Few

For the Smoky Flavour :

Charcoal Briquette - Small Piece
Vegetable Oil - 1/2 Tspn
Ramekin - 1 No.

METHOD :

For Dhal :

• Clean and wash the dhal until the water runs clear.
• Add 11/2 Cups of Water to the dhal along with other ingredients mentioned under 'For Dhal'.
• Pressure cook the dhal for a whistle in high flame and for another whistle in low flame.
• Switch off the flame and allow to pressure to release. 

For Tempering :

• Heat Oil/Ghee, immediately lower the flame and splutter Cumin seeds, Dry Red Chillies and Asafoetida powder and Kasuri Methi.
• Pour the tempering to the Dhal and mix well.
• Garnish it with Cream and Coriander Leaves.
• Serve hot with the dish of your choice.

For Smoky Flavour (Optional) :

• Place a small ramekin in the middle with some vegetable oil inside.
• Add the red hot coal inside the oil and cover the pot with a lid.
• Leave the smoky charcoal inside the pot for a while.
• It will give the Dhal Fry a smoky flavour.

NOTES :

• Can use Masoor Dhal for the dish or mix equal amount of Masoor dhal and Moong dhal for the recipe.
• The above dhals do not require soaking and both Dhals require the same amount of cooking time.
• If using Tuvar Dhal or Bengal Gram Dhal soak them before cooking.
• For more details on How to cook Beans, Lentils and Pulses, click here ... 
• Adding butter or ghee while cooking dhal will speed up the process and also adds a nice flavour to the dhal.
• According to Ayurveda, Moong Dhal should be cooked with ghee (or other oil) to antidote its dry and astringent qualities.
• Do not add salt while cooking dhal, once the dhal is cooked add salt and mix well before tempering.
• Adding Tomatoes and Cream are totally optional.
• Do not splutter cumin seeds and asafoetida powder in high flame this will burn them and will give a bitter taste to the dish. 
• Pour the Tempering to the cooked dhal.
• Can also substitute Green Chillies with Red Chilli Powder.
• Infusing the Smoky Flavour to the dhal is totally optional. 

Cuisine : North Indian (Punjabi & Kashmiri); Pakistan
Course : Main Course
Difficulty : Medium
Serves : 4
Yields : 12 Kulchas
Author : SM

Preparation Time : 15–20 Minutes
Leavening Time : 3–4 Hours
Cooking Time : 20 - 30 Minutes

KULCHA

INGREDIENTS:

All Purpose Flour/Maida  -  3 Cups
Milk/ Water -  1 Cup
Curd  -  2 Tablespoons
Baking Powder  -  1 Teaspoon
Cooking Soda / Sodium-bi-carbonate  -  1/2 Teaspoon
Sugar  -  3 Teaspoon
Salt -  To Taste
Oil  -  3 - 4 Tablespoons

For Garnishing:

Kalonji - 2–3 Teaspoons (Optional)
Butter - 3 Teaspoons
Coriander leaves / Scallions /Kasoori Methi -  a Few

Method:

• Sieve All Purpose flour along with salt, Baking Powder and Cooking Soda once.
• Add Sugar to the flour and mix well.
• Make a well in the centre and pour the curd into it.
• Knead it into a pliable dough using enough milk.
• Finally, add oil and knead again for about 7–8 minutes.
• Cover it with a wet cloth and leave it aside for 3–4 hours.
• Before rolling them, knead it again.
• Divide the dough into 10-12 medium-sized balls.
• Then roll them out into the desired shape.

Cooking them on a Griddle: 

* On Direct Flame:

• Heat the griddle.
• Roll Kulchas into an oval shape or cut them into two/four from a circle or into any desired shape.
• Smear oil/butter over one side of kulcha and roll it once again. 
• Brush a little bit of water over one side of the kulcha and press them to the griddle.
• Invert the griddle and cook one side of kulcha over a direct flame to give it a tandoor like texture and flavour. 
• Flip it and then brush water over the other side of Kulcha and spread the garnish over it.
• Then cook the other side of the Kulcha.
• Follow the suit for the rest of the Kulchas.
  

* Over a Griddle: 

• Heat the griddle.
• Roll Kulchas into an oval shape or cut them into two/four from a circle or into any desired shape.
• Smear oil/butter over one side of kulcha and roll it once again. 
• Brush a little bit of water over one side of the Kulchas and sprinkle the garnishes over it.
• Placed the rolled Kulcha over the griddle.  Let the flame be at the high.
• Wait until the bubbles start to form over the Kulcha.
• Now lower the flame, flip and cook the other side of Kulcha. (the side with garnish) for few minutes. 
• Follow the suit for the rest of the Kulchas.
  

Baking them in Oven:

• Preheat the oven to 180 Degree Celsius.
• Place the rolled kulchas on the baking tray. 
• Bake them in the preheated oven for about 4–5 minutes. 
• Flip them and bake them again for about 3–5 minutes. 
• Remove them from oven and then brush butter over it.

NOTES:

• Sifting the dry ingredients once makes the flour lighter and combines all ingredients evenly.
• This also makes a soft, pliable dough.
• Can use water or milk to knead the dough.
• Using the ingredients mentioned under 'For Garnishing' is totally optional.
• Iron griddles work best to make this kulchas. 
• Smear some fresh butter over hot Kulchas before serving. 

NOTES :

• Can avoid frying the mutton pieces in ghee, but it gives an authentic taste to the dish.
• Can marinate the mutton pieces with turmeric, red chilli powder, coriander powder and 1 cup of curd for 30 minutes.
• Do not brown the onions while frying them for the masala, which would give a bitter taste to the korma.
• Dry roast the spices in order as I have mentioned in the list. (smaller spices tend to brown sooner) 
• Use freshly ground mace and nutmeg powder.
• Can use fresh Screw Pine Leaves (Pandan Leaves ) instead of kewra essence.  Crush them a bit and tie them into a knot before adding it to the gravy.
• Remove the Pandan leaves before serving the Lucknowi Gosht Korma/ Lamb Korma.

Crispy, Smoky, and Bold: The Oven-Roasted Tandoori Chicken Recipe

Let's cook Indian restaurant-style Tandoori Chicken right in your kitchen with this foolproof, Oven-Roasted Method. There is something utterly poetic about a perfectly charred piece of Tandoori Chicken.  It is the undisputed monarch of the Indian kebab world, flaunting its vibrant hue with smoky aroma & spicy flavours.  While we might not all keep a screamingly hot, 900-degree clay tandoor in our back gardens, your standard electric oven is more than capable of turning out a masterpiece that will make your local takeaway feel entirely redundant. Let us revive this classic beauty with all the secrets to keeping it drippingly succulent.