~~>Taste Buds<~~

DAL MAKHANI

The name alone can make your mouth water!!! Yummy...this takes the first place in my favorite dishes! It is easy to cook, delicious and goes with both rice and chapathis! :) 

Ingredients :

1. 2 cups lentil              (Lentils ,soak the seeds in water say,3-4 hours prior to preparation)
2. 2 large onions            finely chopped 
3. 4 tomatoes                finely chopped
4. Bay leaves                1 or 11/2
5. Green chillies            2-3
6. Ginger                      a small piece
7. Jeera                        1 tbsp  
8. Mustard seeds          1tbsp
9. Red chilli                   1     
10. Garam masala           1 tsp
11. Salt          
12. Pepper
13. Turmeric
14. Vegetable oil

Method:

Flame:Medium

Time: 30-45 min (Cooking lentils seeds + making the gravy)

1. Put the soaked lentils in a pressure cooker and allow it to give 2-3 whistles.
2. Simultaneously, keep a frying pan and pour some oil into it. Once the oil is heated, add bay leaves , mustard seeds,jeera and a piece of red chilli. Fry till the mustard seeds start to splutter.
3. Then add some finely chopped onions into the frying pan. Add a pinch of salt.(This would avoid the onions from over frying and burning).
4. Make green chilles, ginger paste and add it into the frying pan. Keep stirring.
5. Then add turmeric and finely chopped tomatoes into the pan.
6. Try smashing the chopped tomatoes in the pan , this would give a nice taste, as onions and tomatoes blend well.
7. Then add garam masala ,red chilli powder and salt to taste.
8. One you see that the tomato puree is cooked (oil has formed on the top layer) you can add the cooked lentils in the puree.
9. Now, either you can pressure cook the cooked lentils and the puree or leave it in the frying pan.
10. When you pressure cook it, the salt is absorbed in the seeds well , takes less time and tastes better.It would be the same in the frying pan too...but would take a little extra time and energy!! :)Your choice!!! 

And "garama garam dal makhani tayyar hain!!"

            

Note:

• Cashews,almonds fried in butter can be used for garnishing.
• Remember that you are adding salt twice, once when the onions are frying and one after you add tomatoes.
• While adding salt, make sure you add a pinch extra than what you generally add for cooking as the salt needs to be absorbed by the seeds as well.

Happy cooking!!!

~~>Taste Buds<~~

DAL VADA

This is an easy dish to make and can be had as a festive delicacy or as a snack on a rainy day!! My mom used to make this quite often when we used to go to school. Its tasty and looks delicious. Here, I share my mom's recipe.

Ingredients:

Chana Dal                     1 cup

Moong Dal                    1/2 cup

Red chillies                     2-3

Green chillies                  6-7 (keep some aside, minced)

Ginger                            1/2 a piece

Onion                             1 small

Coconut                         a few pieces

Jeera                              1 tsp

Hing

Corriander

Oil

Salt

Method:

Flame : Medium

Time   :1/2 hour

You need to soak chana dal and moong dal for about 3-4 hours prior to the actual preparation. 

1. Grind chana dal, moong dal, red chilles, green chillies, ginger,salt, hing and coconut. (Try grinding with less water.)
2. Now, add the minced green chillies,onions,jeera and corriander and mix well.
3. Take a vessel and pour oil in it. Let is get heated.
4. Now, take a polythene sheet, slightly make is wet, take a small ball of the dough and flatten it with your  fingers and put them in the oil.(The impression of the fingers formed when you flatten the dough is desirable,look nice!)
5. Keep turning then until you see them turn into a golden brown color.
6. Once they are done, place them on a tissue paper.(To absorb any excess oil.)

And "vedi vedi vadalu ready!! :)"

NOTE:

1.  Keep some chana dal aside and grind the rest and add them later. Looks nice when they fry.
2. If you feel that the bater has become to soggy, you can add a little bit of besan or rice flour or you can simply  keep it in the oven for 2 min , this way it absorbs the water and makes it harder.
3. You can add curry leaves too. (I was running short of them! ;-))
4. Add salt and onions only when you are about to fry them. 

Vikrutti naama samvatsara Subhakanshalu to my near and dear ones!! :) 

~~>Taste Buds<~~

BOBBATLU 


This sure is a tasty, mouth-watering dish, actually a festive delicacy, a pinch of hardwork but tastes yummy!! :)

Ingredients:

Chana Dal                          1 cup
Jaggery                               1 cup
Maida                                 1-1/2 cup
Cardamom powder
Ghee
Salt


Method:


Flame : Medium
Time  :  2 hrs


Preparation of Purnam

1. Cook chana dal in the pressure cooker. (When you press the dal it should become powdery.)
2. Drain the water and let it cool.
3. Once the dal has become dry, grind it into a powder.
4. Mix the chana powder and the jaggary powder and keep stiring until all the jaggary melts and its becomes into a paste.(Keep the flame in medium, else it might burn)
5. Then add cardamom powder and ghee and keep stiring. 
6. Allow it to cool and then make even shaped balls out of it.

Preparation of Bobbaltu

1. Knead maida adding a pich of salt and ghee along with water and prepare a dough.
2. Make even shaped balls.(slightly smaller than the purnam size.)
3. Take a maida ball, roll it into a slightly small chapathi and stuff the purnam ball into it.
4. Then roll again, into a medium size chapathi.(roll such that you can see the stuffing spreading.)
5. Place this on the tava and fry it.
6. Add ghee on both the sides and keep flipping alternatively.

  
And "vedi vedi bobbatlu ready!!"


Note:

1. When making the purnam, make sure the chand dal is dry when you are making the powder.
2. You can add cashew powder too into the purnam.

Happy and Healthy Cooking!