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Found 8 results

  1. Kaali Daal/Maah Ki Daal

    I couldn't find any discussion/recipes on preparing the quintessential kaali daal/Maah ki daal. Can anyone here provide any direction? BTW Suresh, recently made your chole al la coriander stems and it turned out to be excellent. If you have any such gens for a kaali daal - will appreciate it...
  2. Palak Chana Dal with lentils and spinach is a healthy, thick and satisfying dal. The hearty and comforting spinach lentils is simple fare, easy to prepare and best served over Basmati rice.
  3. Dal Makhani Punjabi made with whole black lentils is unbelievably flavourful. The utterly delicious staple Indian Black Lentil Dal is best had with Naan.
  4. Mudda pappu or yellow lentils dal is an Andhra delicacy. The thick yellow dal mixed with steaming rice and a dash of hot ghee enhances the taste immensely.
  5. [size=3]As I cook for myself and just one other person, cooking a decent Indian meal, with a soup, dal, pickle and vegetable/raita is just too too much work. I can spend 60 to 90 minutes in the kitchen any more than that and I'm even too tired to enjoy the meal.[/size] [size=3]I lost the URL to a curried dish that had chickpeas, okra and either lentils or paneer in it. It was a drier curry in that the curry clings to the veggies. Kind of like a thick risotto.[/size] [size=3]Please everyone, don't go crazy. I need the proper curry and cooking times. I will "play" with the rest. I will serve this with chapati. [/size] [size=3]Meanwhile, in Los Angeles, California (USA) today, November 7th, 2012, the price of 16 ozs. of ghee is $10 and fresh butter 16 ozs. for $3 and I'm temped to get $6 of butter and beat the shelf price by $4. (that's US dollars).[/size]
  6. [img]http://www.bestofkanchan.com/wp-content/uploads/2011/03/Lot-of-Pitha.jpg[/img] [b]Pitha or Pithe in Bengali[/b] is a specialty dish prepared mostly in eastern India on occasion of festivals (e.g. sankranti). It’s basically a container filled with varieties of stuffings. The container is made with rice flour batter and the stuffings can be dal, poppy seeds, coconut and various other ingredients. You can prepare this for whole meal (lunch/dinner) or snacks or even dessert (sweeter version). Again Pitha can be prepared by frying or baking or steamed. Pitha Recipes have a common structure varying slightly in stuffings and preparation method and thus you can have (creative) multiple combinations. One thing for sure, the preparation take quite sometime and hence needs prior planning. I will cover posto (poppy seed) pitha, dal pitha and milk pitha (dessert) here. Let me start with [b]milk pitha[/b]. [b]Ingredients[/b][list] [*]400 gm crushed nariyal (coconut) [*]1 liter of milk [*]8-10 tablespoon of sugar [*]1/2 liter of water [*]200gm govind bhog rice powder [/list] Preparation Time: 30 min Cooking Time: 40 min Serves: 6 [b]How to make Dhudh (Milk) Pitha (suitable for dessert)[/b] 1. Take 400 gm crushed nariyal (coconut) available at market (or crush it using the special peeler tool directly from the coconut shell) and mix it with 1 cup of milk and keep aside. 2. Take a non-stick frying pan heat for 1 min, then put the crushed coconut mixture (step 1) and 8-10 tablespoon of sugar mix it well. Cook till sugar releases water from the coconut. Coconut mixture is ready for pitha stuffing. 3. In a non stick frying pan put 1/2 litre of water and heat for 3-4 mins, then put 200gm govind bhog rice powder into the pan and mix it well. Swith off the gas and put the rice mixture in a bowl and mix it well to make a dough with hand till it become smooth like chapati dough. 4. Shape the dough into small size ball and with each ball press it in the middle (dough) and put the coconut mixture (step 2). Close it tightly and press the edges lightly with hand. [img]http://www.bestofkanchan.com/wp-content/uploads/2011/03/Pitha-Boil.jpg[/img] 5. In a big vessel put 3/4th of water and bring it boil. Put the pitha (step 4) into the water, after few mins pitha will float on water and cook for 4-5 mins or till it is fully cooked check it with fork. Take out the pitha from water. [img]http://www.bestofkanchan.com/wp-content/uploads/2011/03/Nariyal-Pitha.jpg[/img] [b]Note[/b]: You can simply serve this pitha (also called coconut pitha). 6. In another bowl put 1 litre of milk and bring it to boil till the milk become medium thick. Then put 8-10 tablespoon of sugar and cook for another 8-10 mins. 7. Put the pitha (step 5) into the milk and mix well. [img]http://www.bestofkanchan.com/wp-content/uploads/2011/03/Milk-Pitha-whole.jpg[/img] [b]Dhudh (Milk) Pitha[/b] is ready to serve hot/cold as a desert. [b]Posto (Poppy Seed) Pitha[/b][b]Ingredients[/b][list] [*]200gm of posto (poppy seeds) [*]4 dry red chili [*]6 garlic clove [*]1/2 litre of water [*]200gm govind bhog rice powder [*]salt to taste [/list] Preparation Time: 20 min Cooking Time: 40 min Serves: 4 [img]http://www.bestofkanchan.com/wp-content/uploads/2011/03/Poppy-seed-pitha.jpg[/img] [b]How to make Posto (poppy seed) Pitha[/b] 1. In a mixer grinder put 200gm of posto (poppy seed) and blend it for 1 mins till it becomes smooth (not absolutely smooth, but smooth enough to make a course paste), do not add water into the posto. 2. When posto become smooth then add 4 dry red chili, 6 garlic clove, add little by little water and blend all the ingredients, mixture must be coarse. At last add salt to taste and mix it with posto mixture. 3. In a non stick frying pan put 1/2 litre of water and heat for 3-4 mins, then put 200gm govind bhog rice powder into the pan and mix it well. Swith off the gas and put the rice mixture in a bowl and mix it well with hand till it become smooth like chapati dough. 4. Break the dough into small size ball and with each ball press it in the middle of the ball (dough) make a space and put the posto mixture (step 2) into it. Close it tightly and press the edges lightly with hand. 5. In a big vessel put 3/4th of water and bring it boil. Put the pitha (step 4) into the water, after few mins pitha will float on water and cook for 4-5 mins or till it is fully cooked check it with fork. Take out the pitha from water. [b]Posto Pitha[/b] is ready to serve hot with coriander chutney. [b]Dal Pitha[/b] [b]Ingredients[/b][list] [*]250gm chana dal [*]4-5 dry red chili [*]200gm govind bhog rice powder [*]1/2 litre of water [*]salt to taste [/list] Preparation Time: 25 min Cooking Time: 40 min Serves: 4 [img]http://www.bestofkanchan.com/wp-content/uploads/2011/03/Dal-Pitha-closeup.jpg[/img] [b]How to make dal pitha[/b] 1. Take 250gm chana dal soak it over night in enough water. 2. Drain the water form chana dal and put it in mixer grinder with salt to taste and 4-5 dry red chili with very little water and make a course paste. Add more water if required. 3. In a non stick frying pan put 1/2 litre of water and heat for 3-4 mins, then put 200gm govind bhog rice powder into the pan and mix it well. Swith off the gas and put the rice mixture in a bowl and mix it well with hand till it become smooth like chapati dough. 4. Break the dough into small size ball and with each ball press it in the middle of the ball (dough) make a space and put the dal mixture (step 2) into it. Press the edges lightly with hand but do not completely close the edges (see the illustration). 5. In a big vessel put 3/4th of water and bring it boil. Put the pitha (step 4) into the water, after few mins pitha will float on water and cook for 4-5 mins or till it is fully cooked check it with fork. Take out the pitha from water. [img]http://www.bestofkanchan.com/wp-content/uploads/2011/03/Dal-Pitha.jpg[/img] [b]Dal Pitha[/b] is ready to serve hot with coriander chutney.
  7. LANGHAR KI DAL

    LANGHAR KI DAL Serves 8 Ingredients: 2 cups whole black gram (urad) soaked in water for 6 hours 2 tsps. Cummin seeds 2 tsps. turmeric powder 2 tsps. garam masala 4 onions, chopped fine 2 tbsps. ginger-garlic paste 1 cup ghee salt to taste Method: Put all the ingredients (with 5 cups water) except ghee in a pressure cooker and cook till soft and blended. Pour hot ghee and serve with hot tandoori rotis or chapattis.
  8. Dal

    How many different types of Dal can we cook together ? Lets all share our experiences. I made Punjabi " Maa Ki Dal " today and it was yummmmm. Ingredients : Black Urad Dal (Whole) - 3/4 cup Red Kidney Beans (Rajmah) - 3 tbsp. Red Tomato chopped - 3 + Onion chopped - 1 Cumin seeds (Jeera) - 1 tsp. Garlic Chopped - 6 cloves + Ginger chopped - 2 inches Garam Masala Powder - 1 1/2 tsp + Red Chilli Powder - 1 tsp. Fresh Cream - 1/2 cup Butter - 5 tbsp + Oil - 2 tbsp Salt to taste Method : Soak the black urad dal and rajmah overnight in 6 cups of water. Cook the soaked dal and rajmah in the same water with salt, red chilli powder and half the ginger till the dal and rajmah are soft. Here I put the cooked dal into a blender a go for 2 seconds exactly, be very careful not to mash it completely. Heat oil and butter in a thick bottom pan (pressure cooker pan) add cumin seeds when it crackles and the onions and fry till golden brown. Add the chopped ginger, garlic and tomatoes, cook till the tomatoes are mashed and you see the oil separate from the masala, add the dal and rajmah, check for salt, add the garam masala and let simmer on low heat for 25 minutes. Add the fresh cream and let it simmer for another 20 minutes. Check for consistency, the Dal should be thick. We are ready to eat. Serve with hot parathas. You can put a spoon of butter on top while serving. Enjoy ! Saucy Dal & Rajhma Soaked overnight Cooked & Served
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