How to Make Dhaba Dal Mash

Ingredients:

1. Dal mash – 250gm
2. Oil – ¼ cup
3. Cumin seeds – 1 ½ tsp
4. Onion – 1
5. Ginger flaks – 1 tbsp
6. Garlic cloves – 2
7. Curry leaves – 4
8. Turmeric powder – ½ tsp
9. Red chilli powder – 1 ½ tbsp
10. Whole dry red chillies – 10
11. Salt – ½ tsp

Method:

Take a pan, add washed dal, red chilli powder, turmeric powder and salt, mix and cook until it’s tender. Then take another pan, add oil and sauté onion slices, then add garlic and fry until light brown. Then add cumin seeds, whole red chillies, curry leaves and ginger flaks, fry for 1 minute and pour in cooked dal. Serve with garlic naan and enjoy.

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Quick Dhaba Chana Dal

Ingredients:

1. Boiled chana dal – 250g
2. Oil – 4 tbsp
3. Cumin seeds – 2 tbsp
4. Chopped onion – 1
5. Ginger flakes – 1 tbsp
6. Garlic cloves – 4
7. Dry fenugreek leaves – 1 tbsp
8. Butter – 100g
9. Turmeric powder – 1/2 tsp
10. Red crushed chili – 2 tsp
11. Tomato – 250g
12. Green chili – 4
13. Salt – to taste
14. Fresh coriander – 2 tbsp

Method:

Boil chana dal with turmeric powder. Take another pan, heat up oil and fry onion until light brown. Then add tomato, fry for 1 minute; then red chili, fenugreek leaves, cumin seeds, salt and fry well. Now add boiled daal and cook for 2 minutes. Take another pan and add butter and garlic cloves. Fry and pour on daal. Garnish with fresh coriander, green chilies and ginger flakes. Serve with chappatis or naan.

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How to Make Kali Masoor Ki Daal

Ingredients:

1. Kali masoor ki daal (black lentils) – ½ kg (soaked for 1 hour)
2. Turmeric powder – ½ tsp
3. Ginger garlic powder – 2 tsp
4. Salt – ½ tsp
5. Coriander powder – 1 tsp
6. Red chili powder – 1 tsp
7. Raw mango or tamarind pulp – 1 tbsp
8. Garam masala powder – 1 tsp

Method:

Take a pan, add soaked and washed daal, turmeric powder, ginger garlic paste, red chili, salt, coriander powder and water, cook until daal is tender. Then add raw mango or turmeric pulp, garam masala powder and little bit of water and cook for few more minutes. When its done pour bighaar and serve with boil rice or zeera (cumin seeds) rice.

Ingredients for bighaar:

1. Ghee or oil – ½ cup
2. Cumin seeds – 1 tbsp
3. Chopped garlic – 2 tbsp
4. Dry whole red chilies – 10

Method:

Take a frying pan, heat up oil or ghee and fry chopped garlic, red chilies and cumin seeds until light brown, pour on daal and serve.

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How to Make Jo (Barley) ka Salty Dalia

Barley is a healthy high-fiber, high-protein whole grain. One of the top reasons that barley is produced in such a great magnitude is due to the health benefits it provides for people who pick it as a part of their breakfast meal. When cooked, barley has a chewy texture and nutty flavor, similar to brown rice. Although soup is the most popular way to eat barley, you can use it like any other grain such as couscous or rice. Serve a curry or stir-fry over barley instead of rice or make a barley pilaf.
Cooking barley is similar to cooking rice. Cover 1 cup of pearl barley with 2 cups of water or vegetable broth and simmer for 30-40 minutes before fluffing with a fork. Barley’s soluble fiber reduces the risk of coronary heart disease and can lower cholesterol. But that’s not all that this amazing food does! Barley also reduces the risk of Type 2 diabetes and colon cancer.

Ingredients:

1. Jo (Barley) ka dalia – 1 cup (clean and boil)
2. Onion – 1
3. Turmeric powder – ¼ tsp
4. Cumin seeds – 1 tsp
5. Salt – to taste
6. Red chili powder – ½ tsp
7. Oil – 1 tbsp
8. Fresh coriander – 1 tbsp

Method:

Take a pan, add oil and sauté onion. Now add cumin seeds, turmeric powder, red chili powder, salt and boiled cereal, mix along with some water and cook for 2 to 3 minutes. Garnish with fresh coriander and serve.

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Chana Daal Gosht

Ingredients:

1. Mutton – ½ kg
2. Boiled chana daal – 1 cup
3. Oil – ½ cup
4. Ground fried brown onion – 2
5. Ginger garlic paste – 2 tsp
6. Sugar – 1 tsp
7. Yogurt – ½ cup
8. Turmeric powder – ½ tsp
9. Red chili powder – 2 tsp
10. Blended tomato – 2
11. Green chilies – 4
12. Salt – to taste
13. Garam masala powder – 1 tsp
14. Fresh coriander – 2 tbsp

Method:

Add oil in a pan, fry mutton until light brown along with ginger garlic paste. Then add turmeric powder, red chili powder and salt, fry well. Now add fried onion and tomato, cover and cook for 5 minutes. Then add yogurt and cook until mutton is tender. Now add garam masala powder, sugar and boiled daal, cook for 10 more minutes. Then add green chili, fresh coriander and ginger, cook on dum for 2 to 3 minutes. Chana daal gosht is ready to serve with chapattis.

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Masalay Dar Keema Karela

Karela (Bitter gourd) is perhaps the secret vegetable of the Okinawa Islander longevity. Bitter gourd contains a lectin that has insulin-like activity due to its non-protein-specific linking together to insulin receptors. This lectin lowers blood glucose concentrations by acting on peripheral tissues and, similar to insulin’s effects in the brain, suppressing appetite. This lectin is likely a major contributor to the hypoglycemic effect that develops after eating bitter gourd. As bitter melon is extremely bitter if eaten raw, it must be cooked to make it palatable. A simple recipe for karela (bitter gourd) can help diabetics but you can also cook with mutton, mince or in chicken. Try above recipe of keema karela (bitter gourd) with mince and enjoy.

Ingredients:

1. Mince of lamb or chicken – ½ kg
2. Bitter gourd – ½ kg
3. Salt – to taste
4. Oil – 1 cup
5. Onion – 2 thinly sliced
6. Ginger garlic paste – 2 tsp
7. Turmeric – 1 tsp
8. Crushed red pepper – 1 tsp
9. Coriander powder – 1 tsp
10. Crushed black pepper – 1 tsp
11. Tomatoes – ½ kg
12. All spice powder – 1 tsp
13. Lemon juice – 2 tbsp
14. fresh coriander leaves – 1 bunch
15. Green chilies – 15

Method:

Peel and cut bitter gourd in thin long slices. Marinate with salt for 2 hours. Now wash well and squeeze with a napkin. Heat up oil; add bitter gourd and green chilies. Fry well and remove. Now in the remaining oil add sliced onion and fry till golden brown. Remove and keep aside. In the same oil add mince, ginger garlic paste, turmeric, coriander powder , crushed red pepper, salt, all spice powder and tomatoes. Cover and cook on low flame for 20 minutes. Now add fried bitter gourd, fried green chilies, fried onion and coriander leaves. Lastly pour lemon juice and sprinkle black pepper powder on top and simmer for 10 minutes. Serve yummy masalay dar keema karela with chapatti.

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Bhindi Gosht (Mutton with Okra) with Gravy

Okra, known as lady’s fingers and bhindi as well. Okra is a popular health food due to its high fiber, vitamin C, and folate content. Okra is also known for being high in antioxidants and is also often eaten as part of a weight loss diet since it is both fat-free and cholesterol-free. Okra is also a good source of calcium and potassium.
Okra has mucilage, which has been shown to have medicinal qualities when used as a plasma replacement. The mucilage in okra binds cholesterol and bile acids that are carrying toxins produced by the liver. This is one of the most popular vegetable of summer season. Try out this recipe of lady finger or okra curry prepared with mutton.

Ingredients:

1. Mutton – ½ kg
2. Bhindi (okra) – ½ kg
3. Onion – 3
4. Ginger – 1 medium piece
5. Garlic – 6 to 7 cloves
6. Turmeric powder – 1 tsp
7. Red chili powder – 1 tbsp
8. Coriander powder – 1 tbsp
9. Salt – to taste
10. Oil – ¼ cup
11. Yogurt – 125gm or ½ cup

Whole Garam masala:

1. Bay leaf – 1
2. Cloves – 10
3. Whole black pepper – ½ tsp
4. Cinnamon stick – 1
5. Star anise – ½
6. Big cardamoms – 3
7. Green cardamoms – 6
8. White cumin seeds – ½ tsp

Method:

Wash Okra under running water, dry with tea cloth or just spread in a tray for some time. Now cut Okra by removing head and tail into half inch slices.  Then fry Okra in medium hot oil until tender, but make sure color will be green, not brown. Remove Okra from oil and set aside. Now add onion, ginger and garlic cloves with ½ cup of water in a blender and make a paste.
Take a pan, heat up oil and fry onion paste for 2 to 3 minutes, add whole garam masala fry for 4 to 5 minutes. Then add turmeric powder, red chili powder, coriander powder and salt, mix and fry for 2 minutes. Now add mutton and fry for 4 to 5 minutes. Then add yogurt, fry for few minutes, add 1 cup water. Cover and cook on low heat until mutton is tender. Then add fried bhindi, mix and cook for 2 minutes on high flame, then put on dum for 2 minutes. Dish out, sprinkle garam masala powder and serve with chapatti or tandoori naan.

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Everybody knows green vegetables are nutritious with lots of vitamins. When we think about cooking vegetables, spinach is the most nutritious and favorable vegetables and Aloo Palak ki bhujia (spinach with potato) is my favorite one. Try this quick and delicious bhujia and I’m sure everyone will like it.

Aloo Palak Ki Bhujia
Ingredientes:

1. Spinach – 1 kg (chopped)
2. Potato – ½ kg
3. Oil – ½ cup
4. Crushed red chili – 2 tsp
5. Garlic chopped – 1 tbsp
6. Cumin seeds – 1 tsp
7. Green chili – 10
8. Fresh coriander – 2 tbsp
9. Salt – to taste

Method:

Take a pan and put oil, add chopped garlic, fry for a bit, then add red chili, salt and cumin seeds, and mix well. Then add potato and chopped spinach and cook until spinach softens. Then cook on high flame until water dries. Add fresh coriander and chopped green chili, cook on dum for 5 minutes. Serve with chapatti.

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As we know, vegetables are more nutritious then meat, especially in summer, I love to cook vegetables, like cauliflower, peas, fenugreek leaves fresh or dry, etc.  Cauliflower with dry fenugreek leaves gives you authentic taste in summer. Do try and let me know.
Phool Gobi aur Methi Ki Sabzi
Ingredients:

1. Cauliflower – 1kg
2. Dry fenugreek leaves – 1 tbsp
3. Turmeric powder – ½ tsp
4. Garam masala powder – 1 tsp
5. Oil – ¼ cup
6. Chopped tomato – 2
7. Red chili – 1 tsp
8. Cumin seeds – 1 tsp
9. Green chili – 3
10. Salt – to taste
11. Ginger flaks – 2 tbsp.
12. Fresh coriander – ¼ bunchs

Method:
Take a pan, add oil and fry cumin seeds for 1 sec, then add tomato, fenugreek leaves, red chili, salt, turmeric powder, fresh coriander, green chili and ginger flakes, fry well. Then add cauliflower and garam masala powder, cover and cook on low heat until cauliflower is done and water dries. Garnish with fresh coriander, green chili and ginger flakes and serve.

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Achari Baingan
Ingredients:

1. Eggplants (baingan/ brinjal) – 3 to 4
2. Onion- chopped – 1 medium
3. Ginger garlic paste – 2 tsp
4. Tomatoes 3 chopped
5. Salt – to taste
6. Nigella seeds (kalonji/ onion seeds) – ½ tsp
7. Cumin seeds – ½ tsp
8. Mustard seeds (kali sarson) – ½ tsp
9. Methi dana (fenugreek seeds) – ¼
10. Fennel seeds (saunf) – ½ tsp
11. Turmeric powder – ½ tsp
12. Coriander powder – ½ tsp
13. Red chilli powder – ½ tsp
14. Mustard oil – 1 ½ tbsp

Method:
Cut baingan in thick pieces. Heat mustard oil to smoking point in a pan.
Add kalonji, cumin seeds, mustard seeds, methi dana and saunf. When they change color, add sauté onion till light brown.
Add ginger- garlic paste and sauté for 1 minute.
Add tomatoes. Add turmeric, coriander and red chilli powders and salt. Cook covered till tomatoes turn soft and pulpy.
Add baingan pieces and mix well. Cook covered for 10 minutes on medium heat. Serve hot achari baingan with roti, paratha or steamed rice.

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