Dal Makhani

Ingredients :-

1 cup black lentils (kaali sabut dal) –soak in water for 8 hours and pressure cook till soft
1/2 cup red kidney beans (rajma) – soak in water for 8 hours and pressure cook along with blank lentils till soft
2 tbsp ghee
1 tsp cumin seeds
2 big onions, finely chopped
2 green chillies, slit lengthwise
1 tsp ginger garlic paste
1 tsp kashmiri red chilli powder
1/2 tsp turmeric powder
salt to taste
2 big tomatoes, finely chopped
¼ cup butter
1 tsp garam masala powder
2-3 tbsp malai (cream of milk)
ginger juliennes for garnish

Method :-

1. Pre-heat ghee in a heavy bottomed vessel. Add cumin seeds and let them splutter. Add the chopped onions and green chillis and sauté the onions till pink.

2. Add ginger garlic paste and fry for 3-4 mts. Add the turmeric pwd, chilli pwd and salt and combine.

3. Add the chopped tomatoes and cook for 5-6 mts. Now add the pressure cooked dals along with a cup of water and mix well till they are well coated with the masala mixture. Cook covered for 3-4 mts on medium heat.

4. Add butter, combine and cook for 5 mts.

5 .Add malai and garam masala and mix well. Garnish with ginger juliennes.

6. Serve with hot rotis.

Cuisine :- North Indian

Navrattan Pullao

Ingredients :-
1 cup Basmathi rice
1 3/4 cup Water
1/4 cup Oil
1 small Finely sliced onion
6 Cloves
1" Cinnamon stick
1 tsp Salt
1/2 tsp Cumin seed

For Mixing with rice before serving:
A

1/4 cup frozen peas (boiled), salt, 6 drops green food coloring mixed with
1 tsp water.
B

1/4 cup diced tomatoes, 1/4 tsp red pepper, salt, Garam Masala, 6 drops red
food coloring mixed in 2 tsp water.

1 Thinly sliced onion
2 1/4 tbsp Ghee
1 oz. Almonds
1 oz. Cashew nuts
1 1/2 oz. Golden raisins
1 oz. Pistachio nuts
1" piece Ginger thinly sliced
1 Green chili (optional)
1 Hard boiled egg

Method :-
1. Clean, wash, and soak rice in 1 3/4 cup water for pressure cooking, or in 2 cups of water for pan cooking.
2. Heat oil and fry the onions. Add whole spices. Fry 1 minute. Add rice and fry for 2-3 minutes to coat the rice grains with oil. Add the water which the rice was soaking in. Pressure cook, building up the pressure to 15 psi and let drop, OR cook in a pan bringing to full boil then down to a simmer followed by 20 minutes of cooking until the rice is done.

3. Divide rice into three parts. Thoroughly mix A with one part and B with another. Leave the last part plain. Keep rice separate and warm in the oven.
4. (C) Meanwhile fry the onion until it is crisp. Remove and fry almonds, cashew nuts, pistachios, raisins, ginger and chili. Chop egg and sprinkle with salt. Keep warm until required.
5. To serve, place onions, nuts, chopped egg and all of (C) in a dish and spread the three batches of rice in clumps above it aesthetically.

Cuisine :- Indian