Thali with Maa Chole Ki Dal and Crispy Karela Sabzi

Most of the time when I don't know what to cook with a particular ingredient I  ask my mother ,my friends or search on my favorite food blogs,so when I was clueless about split urad dal apart from preparing khichdi , I asked my friend as I knew she would be knowing some recipe
Me-  I called you up to ask recipe for split urad dal
she - prepare dal
me -plain right
she - no you can mix chana dal equal ratio
me -and then i can temper it the usual way
she- ya however you wish,we like it with onion tomato ,...
and thus my menu for the night was decided as I had asked her whats the name of the urad and chana dal ,
she told me its called Maa Chole Ki Dal ,so that's how I got introduced to this yummylicous dal last week prepared in my own kitchen ,recipe shared by my friend.

Recipe name - Maa Chole Ki Dal 
Recipe source - my friend
Preparation time 30 mins 
Cooking time 30 mins
Ingredient for dal 
Split urad dal with skin half cup
Chana dal hal cup
turmeric half tsp
salt as per taste
Ingredient for tempering/chaunk/tadka 
ghee one tbsp
salt as per taste
asafoetida pinch
cumin seeds one tsp
dried red chili two crushed
bay leaves crushed two
half tsp each of turmeric powder,coriander powder and red chili powder
one tsp garam masala powder
onion one chopped
ginger garlic paste one tbsp
tomato one chopped
Preparation 
soak the dal and keep aside for 10 mins
after 10 mins cook the dal in pressure cooker
Procedure 
In a non stick pan heat ghee ,once hot lower the flame
add cumin seeds ,asafoetida,dried red chili and bay leaves
followed by onion and ginger garlic paste
keep stirring till onion s start chaning colour
add the powdered masala ,salt followed by tomato
cook for 10 to mins till oil is seen along the sides
add cooked dal and garam masala powder and let it simmer
after 15 mins serve hot with chapati or rice .

Paired the creamy dal with plain rice,chapati,kachumber and karela sabzi.
the tangy and crispy karela sabzi is perfect combination with creamy dal ,chawal ,chapati with some salads on the side .
For the Karela Sabzi/fried bitter gourd 

recipe inspired from cookbook
Ingredient
bitter gourd chopped six
onion chopped two
salt as per taste
turmeric powder one tsp
dessicated coconut two tbsp
garlic crushed two
red chili powder half tsp
amchur powder half tsp
Preparation
rub salt and turmeric powder to the bitter gourd ,keep aside
after 10 mins squeeze the bitter gourd and drain the excess liquid
soak in a bowl of fresh water for 10 mins
after  mins wash and drain the chopped bitter gourds
keep aside on a plate
In a mixing bowl mix rice flour,crushed garlic,red chili powder and dessicated coconut.
Procedure
heat one tbsp oil in non stick pan
fry the bitter gourds till light brown on both sides
drain and keep aside
In the same pan fry chopped onions till brown and caramelised
after five minutes add the fried bitter gourds
followed by the rice flour mixture
cover and cook for 15 to 20 mins
sprinkle amchur powder before serving,
serve warm.

This simple and delicious thali is perfect for guests or for weekend meal,and ya this one is perfect comfort food for me ,maybe will try the same combination with some raita and chutney as side dish,..:-)

Linking this post to
Dish it out event hosted by Nivedhanam 
thats all guys wish you all happy weekend
take care and happy blogging,

A bowl of Kadhi from Shveta's Kitchen

I never liked Kadhi when it was prepared at home,
but today when I saw a bowl of sour curd
I thought of preparing Kadhi ,

I didnt call my mom
instead searched on the internet and finally zeroed this recipe

Right from preparing the fritters and the sauce
the whole process was very therapeutic
and ya I relished the meal like anything,.
all because of a bowl of sour curd,.
sweet are the uses of Adversity,..:-)

Recipe Name Kadhi
Recipe source Shvetahora Blog 
Preparation time 30 mins
Cooking time 30 mins
Linking this post to
The Weekly Story week 95 hosted by Colours Dekor.
thats all friends,take care and Happy Blogging.

Creamy Dal Makhani shared from Delhi Cooked in Singapore :-)

this post is about Dal Makhani the one prepared by my younger sister ,this recipe was shared by her on phone .I thought of preparing the same Dal Makhani which I have blogged here,but then at last minute i changed my plan  and thought of asking her the recipe
.This one is very simple recipe and together with missi roti ,paratha or naan tastes good with some kabab on the side.;-)

Recipe name Dal Makhani 

recipe source my sister

preparation time half hour 

cooking time forty mins 

Ingredient for the dal 

One cup  urad dal (soaked overnight )

half cup rajma ( soaked overnight )

one small onuion chopped 

one tbsp minced garlic 

one tbsp minced ginger 

salt as per taste 

Procedure 

pressure cook the soaked dal and rajma with onion,ginger,garlic and salt 

once done remove form and let it cool .

mash it with a ladle and strain the water

keep the water aside

Ingredient for the tempering /tadka

paste of one onion 

paste of two tomato 

one tbsp ginger garlic and green chili paste 

cumin seeds one 

asafoetida pinch 

bay leaves two crushed 

dried red chili one crushed 

turmeric powder half tsp

coriander powder half tsp 

garam masala one tsp

one tbsp oil/butter/ghee

for home made cream

ingredient 

 half cup full cream milk

procedure

heat milk in non stick saucepan

let it simmer on low flame for 15 to 20 minutes 

till it thickens and becomes creamy 

ingredients to be added before serving 

butter one tbsp 

home made cream two tbsp/
(optional home made cream can be substituted with cooking cream )

procedure 

heat oil in non stick wok

lower the flame and add cumin seeds,asafoetida,bay leaves and crushed red chili

once it starts splutering add onion paste and fry for a minute 

add ginger garlic paste followed by tomato paste and the powdered masala 

keep frying till oil is seen along the sides ,add cooked dal and let it boil for 10 to 15 mins

before serving sprinkle garam masala and add butter and home made cream.

let it simmer for five minutes and serve warm with paratha .

These days Advay helps me a lot in the kitchen ,sharing one of such moment

That's all friends,wish you all happy week ahead

take care and Happy blogging 

Janmashtami Celebration 2012

Today is Janmashtami ,

Lord Krishna 's Birthday

which is celebrated with much pomp and grandeur throughout the country
.Like every year today when i got up I was filled with the warm memories of my childhood days ,we would be busy colouring sand and wood scrap different colour to decorate rangoli .
Dadi would be busy in kitchen with my mom and aunts preparing all kind of phalahar delicacies .Now it all seems like a dream to me and yeah a beautiful dream,this festival is not celebrated at my inlaws place thus no fasting for me but still i prepare a feast to celebrate Krishna's Birthday and relive  the memories of yesteryears

.Today while dropping Advay to bus stop I told him about Krishna's Birthday
he asked me "Mummy how old is Krishna Bhagwan
I replied "he is god ,he is not human being so you cant calculate his age
this answer satiated him ,..;-)
Last year i prepared Poori Sabji
this year i prepared Naan and Dal Makhani

recipe of Naan  is inspired from  here ,instead of two cups of  all purpose flour i have use one cup whole wheat and one cup all purpose flour

recipe of Dal Makhani is inspired from Vege yum blog

i didn't add any cream while preparing the tadka ,topped the cooked dal with home made fresh cream before serving and a dollop of ghee.

Wish all the readers of Asan Khana Happy Janmashtami
wish you all happy weekend
take care and happy blogging.

Punjabi platter - Amritsari Chole with Pori

Have tried punjabi chole before
but when i saw this recipe 
I had to try this
so for weekend meal

i prepared Amritsari Chole
and paired it with poori .
together with shallots in white vinegar
combo was yum,..;-)

Linking this post to
AWED Indian Cuisine started by DK of Chef in you hosted by Taste of Pearl City.
My Legume Love Affair 33 hosted by Ammalus Kitchen started by Susan of the well seasoned cook.
Food Palette Series Brown hosted by Torview Toronto.
do check out my first sewing machine project here
thats all friends,wish you all happy week ahead
take care and happy blogging.

Chicken Kebabs perfect for winters

Neha prepared today kebabs in Oven,i thought she must have added lotz of ingredient as the kababs were really delicious,but i was wrong as the kababs preparation was very simple and with readily avaialble ingredients so if u wann prepare Kababs which just melts in your mouth here goes the recipe
recipe source Neha my sister

Ingredient needed
chicken 200gm
Ingredient needed for the marination
curd half cup
salt and pepper as per taste
kastoori methi one tsp
orange food colour
one tbsp of ginger,garlic and green chili
grated cheese half cup
sugar half tsp
red chili powder as per taste
oil one tsp
mix everything together and keep aside

preparation
preheat the oven for 10 mins at 150 degree centrigrade
marinate chicken and keep aside for 10 nutes
procedure
grill for 10 mins 200 degree centigrade
For Kabab masala
kasoori methi
chat masala
amchur
red chili powder
salt
mix everything together and sprinke on kebabs before serving.
Serve kababs with onion,chili and lemon wedges.

Enjoy the platter frens,ceeu all soon,happy weekend an dhappy bloggin,..

Sardiyo ka swad,makai or bajre ki roti ke sath

hello frens ,hope you all are doing great,breaking news is this that my exams are postponed to mid week of January so i am back to blogging,huh what a relief its so difficult to study at this age,and with a kid around dont ask ,weather wise its quiet good hereya its cold but  with winter delights like Makki ki roti and Bajre ki roti i guess i am truly enjoying the weather.

Last weekend my mausi had come for the weekend and for lunch she prepared Mooli wali Makai ki roti, which she learnt from her neighbour,and ya this Makai roti is different as this is prepared with mooli and to mold the shape hands have to be used as the dough sticks on the rolling pin while rolling out roti,so slowly the dough is shaped into roti and placed on hot tava/girddle to be roasted on both side and served hot with dollop of ghee.To prepare the dough mix grated radish in the makki flour which is readily available in the market ,add pinch of carom seeds,salt and red chili powder,with help of water mix the flour to form smooth dough.Patience is needed as it takes time to shape the dough into roti as the dough is sticky because of the addition of radish,i tried several times till i could manageable roti.:-)
Bajra ki roti is prepared very frequently at our place during winters,

recipe can be viewed here, i like mine with dollop of ghee and some gur as you can see in the pic above.
I guess this sums all for todays post and ya thanks a ton for sending Awesome entries for Jingle Event ,event is on till 10th of Jan ,;-)cee u all soon folks,happy blogging nd weekend,...:-)tk cre ,..

Pindi chole tried it nad liked it,..

this is my last post for rci punjabi hosted by lakshmi ,,,
had heard lotz about pindi chole but cooked today for the first time ,..so now i know the difference between the normal chola and pindi chola,.otherwise i used to think that both are same its just that the names are different
so here goes the recipe of pindi chola ,i followed the recipe of malti jindal from the book a new menu everyday,...had chola with roghni roti which is kashmiri roti,,combi tasted good,..will post roti recipe tomorrow

ingredients

one cup overnight soaked chickpea
tea liqueur one 3 cup
salt to taste

potato one chopped
onion two chopped
ginger one inch chopped
green chilli two chopped
black pepper one teaspoon
roasted cumin powder one teaspoon
amchur half teaspoon
garam masala one teaspoon
salt to taste

preparation

pressure cook the chickpea in tea liqueur with salt



fry the potatoes and keep aside





procedure

heat oil in wok
add onion,ginger,greenchilli followed by potato,boiled chickpea,salt,pepper,garam masala,amchur and cumin powder





keep frying for 10minutes





serve hot with rice or bhatura

Dhaba style chicken fry kitchen experiment,..

i am sending this recipe under the category of successfully tried and tasted recipe for rci punjab which my friend lakshmi is hosting of tasteofmysore.blogspot.com

this recipe tastes good with punjabi kulcha...or any other indian bread,..fast to cook ,you can alter the spice according to your taste...so here goes the recipe for kaleji fry,i have used mustard oil,mustard oil gives distinct taste to the recipe..but if you dont like mustard oil you can used any other oil depending on your taste

ingredients

200gm chicken liver
two oninons chopped
one tomato chopped
garlic eight chopped
green chilli two chopped
oil one tablespoon (mustard oil )
half cup water
garam masala one teaspoon
chicken masala one teaspoon
salt to taste
cumin seeds one teaspoon


procedure

heat oil in wok
soak chicken liver in water ,drain the water and keep aside
add cumin seeds,once they start spluttering add garlic and green chilli
once garlic starts changing colour add onions followed by tomatoes



keep frying once you see oil along the sides of the wok add salt,garam and chicken masala and fry further till the masala blends with the onions
now add the drained chicken....once fried for three minutes add half cup of water


and cover and cook



dhaba wala kaleji fry is ready to be eaten with kulcha or non...

Punjab ki rasoi se punjabi chicken curry satto ke paranthe ke sath

this recipe is my entry for rci event hosted by lakshmi
the theme for this month is punjabi
and i have cooked "PUNJABI CHICKEN CURRY"
i have followed the recipe from the book "NITA MEHTA'S 101 MICROWAVE RECIPES"



ingredients for two people



300gm chicken
ginger garlic paste 2tsp
salt to taste
curd 2tbsp
red chili powder 1/2tsp

for the paste



one onion
one and half tomato
3 big cardamom
4 small cardamom
6 cloves
2tsp coriander powder
salt 1/2 tsp
red chili powder 1/2tsp
garam masala 1/2tsp
oil 1tbsp

procedure

marinate chicken with curd,ginger garlic paste,salt and red chili,keep aside for half an hour


mix the paste mixture in a blender and keep aside


microwave the paste for 11 minutes in open bowl


now mix the marinated chicken with the paste and microwave for 8 minutes in closed bowl



now add one cup of water to the chicken and paste and microwave further for 8 minutes
after this transfer the chicken and the gravy in a non stick wok


and cook for further two minutes
before serving sprinkle garam masala


we had with satoo parata..enjoy with roti or parantha