DAAL

DAAL

 

 

 

I make 2 different types of  Gujrati daal. We eat daal, bhat, shak pretty much every day, so every day version of the daal is very quick and simple recipe. How ever the same recipe can be taken to another level with addition of some other spices. So here I am going to share my daal recipe for every day daal.

 

 

 

 

Daal

1/2 cup tuwer daal

2  cups water

 

Tempering

1 table spoons ghee

1 table spoon oil

1 stick cinnamon

1/2 tea spoon cumin seeds

1/2 tea spoon mustard seeds

1/4 tea spoon fenugreek seeds

pinch asafetida

Few curry leaves

1 tomatoes finely chopped

 

1 teaspoon  spoon jaggery

1 tea spoon lemon juice

1/2 tea spoon fresh grated ginger

Cilantro finely chopped

 

 

Wash the lentils and drain. Add 2  cups water and pressure cook 3 whistle. Once done, blend  daal until totally liquidized. In a sauce pan place  ghee and oil ,once heated add the above ingredients, When it stars to crackle add grated tomatoes stir for couple minutes add the spices.  Salt, chili powder turmeric powder, when the oil  stars to  ooze out add the  liquidized daal and bring to boil. Add sugar, ginger and lemon juice then let it simmer gently on a low heat for about 15 minutes.  If its too thick can add litter water. Garnish with cilantro. Enjoy tangy, sweet, spicy and nutritious daal at the same time.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

MASALA CHAI BISCUIT KULFI

MASALA CHAI BISCUIT KULFI

 

2 cups  whole milk

1/4  cup milk powder

1/2  cup heavy cream

1 cup sugar

2  slices bread crumbs ( remove the sides)

 

 

TEA

1/4 cup milk

2 teaspoons tea  leaves

1/2 teaspoon chai masala

 

In a sauce pan add milk, tea leaves and chai masala. Boil on a low flame for about 2 minutes, turn the heat off and strain the tea in a cup. Set aside.

 

 

in a bowl place 1/2 cup milk and 1/2 cup milk powder. Wisk and set aside.

 

 

few plain biscuits

 

In a heavy bottomed pan, place milk and boil stirring in between. Add the prepared slurry and whisk add tea mixture, and bread  crumbs. Let simmer on medium heat for about 5 minutes. Add heavy cream let simmer for about 5 minutes, turn the heat off. Let the mixture cool ,transfer in to the silicon cups, place few pieces of biscuits and place in the freezer   over night.  Remove  from the freezer 5 minutes before serving. Sprinkle  cinnamon powder or dip in the sev or even chewdo……sky is a limit. Enjoy masala chai biscuit kulfi.

 

PANEER KATHI ROLL

PANEER KATHI ROLL

 

1 cup paneer  cubes

1 onion thinly sliced

1 bell pepper sliced

1/2 teaspoon ginger paste

1/2 teaspoon garlic paste

pinch of turmeric powder

3 tablespoons yogurt

3/4 teaspoon sal

1 teaspoon chili powder

3/4 teaspoon tandoori masala

1/2  teaspoon kitchen king masala

1 teaspoon kasuri methi

2 tablespoons oil (for frying  stuffing )

 

In a large bowl, mix all the above ingredients . Add paneer, bell pepper, onions and marinate for about 30 minutes. Heat the skillet add 2 tablespoons of oil, place the marinated paneer mixture and sauté gently until all the moisture evaporates. Turn the heat off ,set the stuffing aside.

 

For the roti

1 cup wheat flour

1 cup white flour

1 cup water lukewarm

2 tablespoons oil

1/2 teaspoon salt

handful cilantro chopped

3/4 teaspoon chili flakes

dry flour for dusting

 

In a large bowl, place  all the above ingredients( except the water) mix until well   combined. Add little water at a time and bind the dough, knead the dough until the dough is nice and smooth. Cover and let the dough rest for about 10 minutes. Dived in to small balls, flatten with your palms and roll out each portion thinly into a circle. Cook each roti on a preheated tawa on both the sides until its cooked.

 

Ghee for frying

 

In a flat tawa ,place little ghee and fry the roti on one side. Place spoonful of paneer mixture in the center and roll the roti tightly. Serve the kathi roll hot.

LILO CHEWDO

LILO CHEWDO

 

2 cups potato chips

1/2 cup chana daal. ( split gram)

1/2 cup peanuts

1/2 cup cashew nuts

1/4 cup poha  ( flat rice optional)

1/4 cup raisins

oil for frying

 

 

Fry each item separately, potato chips. chanadaal, poha, peanuts, cashew nuts and raisins. All needs to be fried in separate batches and drain on the kitchen towel. Sprinkle salt and turmeric powder toss and set aside.

 

 

5 table spoons sugar

5 tablespoons water

2 tablespoons lemon juice

mix all together and set aside

 

2 teaspoons salt

3/4 teaspoon turmeric powder

 

Tempering

4 tablespoons oil

hand full curry leaves

5/6 green chilies cut round

1 table spoon sesame seeds

 

Heat the oil in a sauce pan. add green chilies and curry leaves. As it starts to crackle add sesame seeds stir and add the sugar mixture ,let boil for about 5 minutes. The mixture will thicken like syrupy and sticky. Turn the heat off, pour the tempering  over the chewdo and gently toss this mixture to ensure its thoroughly blended. Let the chewdo cool completely. Store in an air tight container. Enjoy tikho, khatomitho lilo chewdo .