Matar Pulav

Pulav is something that comes to my recue when I don’t feel like cooking… It is easy to make and tastes lovely and is ready in almost no time…

Matar Pulav

Preparation Time:- 5 mins |  Cooking Time:– 1/2 hour |  Serves:- 3-4 people

INGREDIENTS:

  • 1 glass Basmati Rice
  • 2 medium sized Onions chopped length wise
  • 1 cup Peas (Matar ke daane)
  • Salt to taste
  • 1 tea spoon Cumin seeds (Zeera)
  • 1/2 tea spoon Coriander Powder (Dhaniya Powder)
  • 1 tea spoon Turmeric Powder (Haldi Powder)
  • 1/2 tea spoon Red Chilli Powder (Lal Mirch powder)
  • 2 tea spoon Garam Masala
  • 2 tea spoon Oil/Ghee
  • 2 glass water

PREPARATION:

Wash the rice properly and soak the same for at least 20 mins before cooking.

Heat the oil in a cooker and add cumin seeds. Allow them to crackle.

Now add the chopped onions to it and fry them till they turn golden brown. Add the coriander powder and fry for one minute.

Now add the other masalas Turmeric Powder, Red Chilli Powder, Garam Masala and Salt and mix.

Now add the peas (you can add other vegetables like potato, cauli-flower and carrot as well, but we like it only with peas 🙂 ). Mix well and add rice and mix properly.

Add the water and bring the pulav to boil.

Put on the lid of the cooker and wait for 2 whistles. Once the pressure dies, open the cooker and serve hot.

SERVING:

Tasty Cooking..!!

Chole

Chole… is an all-time favorite for me… Have always loved chole with chawal… Today to celebrate many things thought they will be the best thing.. So here it is…

Chole

Preparation Time:- 15 mins | Cooking Time:- 1/2 hour | Serves:- 4-5 people

INGREDIENTS:

  • 1 cup Kabuli chana
  • 2 table spoon Oil/Ghee
  • 2 tea spoon Cumin Seeds (Jeera)
  • 2 -3 Medium Onions finely chopped or grated
  • 2 Cloves (Laung)
  • 1 Cinnamon (Dalchini)
  • 1 Large Cardamom (Badi Elaichi)
  • 1 Indian bay leaf dried (Tej Patta)
  • 2-3 Medium Tomatoes grated
  • 1 table spoon Ginger Garlic paste
  • 3 tea spoons Coriander powder (Dhania Powder)
  • 1 tea spoon of Turmeric powder (Haldi Powder)
  • 1 tea spoon of Chilly powder (Lal mirch Powder)
  • 1 tea spoon Garam Masala
  • Salt to taste
  • 1 table spoon Chole Masala

PREPARATION:

Soak the chole overnight if preparing for lunch (They should be soaked for around 6-8 hrs).

Boil the chole with salt in a cooker. To check if boiled properly try to mash a gram using a spoon if it gets mashed easily then it means that they are boiled properly. Do not drain the water used for boiling.

For the masala, heat the oil/ghee in a pan and add cumin seeds, Cloves,  Cinnamon,  Large Cardamom and Indian bay leaf dried to it. Allow them to crackle.

Add the onions to the oil and allow them to fry till they turn light brown in color.  Now add the Coriander powder and fry for one minute.

Add the tomatoes, turmeric powder, chilly powder, garam masala, ginger garlic paste and  a pinch of salt. Keep frying the tomatoes till the oil separates out.

Now add the chole masala and mix (Chole masala is added in the end to retain the flavor and aroma).

Add this masala to the boiled chole and mix properly. Mash some chole to thicken the gravy. Bring to boil and voila its done.

Cover the dish for around 5-10 mins so that the chole can soak all the flavors.

SERVING:

  • Garnish with some finely chopped fresh coriander leaves.
  • Goes well with boiled rice and Bhaturas.

Tasty Cooking..!!

Makhani Daal

We went out for lunch yesterday and spent around 7000/= bucks. Once we got home one of my friends, Arnab who had joined us for dinner last night says, “Sheelu please give me some Makhani Daal” (which was prepared for dinner). Parthiv and Arnab actually had lachha parantha with the daal. I was like why do you have to spend so much outside, I got an answer that “That was for the stomach and this is for the heart”.. Thanks guys you made my day.. So here I am sharing my mom’s recipe for Makhani Daal hoping that you can also have such amazing moments with the same..

Makhani Daal

Preparation Time:- 15 mins | Cooking Time:- 1-1 and 1/2 hour | Serves:- 4-6 people

INGREDIENTS:

  • For Daal
    • 1 cup Urad ki daal
    • 1/2 cup Chane ki daal
    • 1/4 cup Rajma
    • 1 tea spoon Ghee
    • 2 Cloves (laung)
    • 1 tea spoon Turmeric Powder (Haldi)
    • 2 Large Cardamom (Badi Elaichi)
    • 1 pinch Asafoetida (Hing)
    • Salt to taste
  • For masala
    • 2 table spoon Oil/Ghee
    • 2 tea spoon Cumin Seeds (Jeera)
    • 2 -3 Large Onions finely chopped or grated
    • 2-3 Large tomatoes grated
    • 1 table spoon Ginger Garlic paste
    • 3 tea spoons Coriander powder (Dhania Powder)
    • 1 tea spoon of Turmeric powder (Haldi Powder)
    • 1 tea spoon of Chilly powder (Lal mirch Powder)
    • 2 tea spoon Garam Masala
    • Salt to taste
    • 100 gm Butter
    • 1 cup milk

PREPARATION:

Boil the daals (Urad, Chana & Rajma), along with cloves, large cardamom, ghee, turmeric powder, Asafoetida and salt. This will take some time if the daals are not soaked. Please make sure that the daals are all soft.

Masala Preparation:

Heat the oil/ghee in a pan and add cumin seeds to it. Allow them to crackle.

Add the onions to the oil and allow them to fry till they turn light brown in color.  Now add the Coriander powder and fry for one minute.

Add the tomatoes, turmeric powder, chilly powder, garam masala, ginger garlic paste, half tea spoon of salt (to saute the tomatoes). Keep frying the tomatoes till the oil separates out.

Add this masala to the daal boiled earlier, and mix properly. Allow the daal to boil.

Add the milk and stir continuously. Now add the butter and let it melt in. Allow the daal to cook for some time and stir in between to avoid it from burning.

The more this daal is cooked the tastier it gets.

SERVING:

  • Top it with some butter when serving.
  • Goes well with Lachha Parantha or Jeera Rice.

Tasty Cooking..!!

Kadhi

One of my friend, Parthiv, is a Gujarati, and he loves Kadhi Chawal. Whenever he feels like having he just gives me a call and says “Sheelu Kadhi Chawal this Saturday” and all I can say is sure. The best part is that he, his wife and my husband they all end up over eating the same and by the time I come back after cleaning the kitchen they are all fast asleep. I just smile and put some covers over them…:)

Kadhi

Preparation Time:- 10 mins |  Cooking Time:– 1 hour |  Serves:- 4-6 people

INGREDIENTS:

  • 1 kg sour Curd (or butter milk)
  • 1 cup Gram Flour (besan)
  • Salt to taste
  • 1 tea spoon Turmeric Powder (Haldi Powder)
  • 1/2 tea spoon Red Chilli Powder (Lal Mirch powder)
  • 1 tea spoon Ghee
  • 1 tea spoon Fenugreek seeds (Methi dana)
  • 1 tea spoon Cumin seeds (Jeera)
  • 2-3 Cloves (laung)
  • 2-3 pinch of Rice
  • 1 tea spoon Garam Masala

PREPARATION:

Take the curd in a big bowl and whisk it using a spoon. (You can grind it in a mixer as well. Not required if using butter milk).

Add the gram flour, salt, turmeric powder and chilli powder to the curd. Mix properly so that all the lumps are dissolved. (I usually mix by hand to break the lumps). Once the mixture is ready keep it aside.

Take a cooker/big pan and add a tea spoon of ghee. Warm the ghee and then add cumin seeds, fenugreek seeds, rice and cloves to it. Allow them to crackle and turn brown in color.

Add the curd mixture prepared to the cooker, this will splatter so do it carefully. Stir continuously till the curd boils. Then simmer the gas and let the kadhi cook for some time, keep stirring in between.

Usually I allow it to cook for about an hour or so (You can add onion pakoras when it is cooking). When ready to serve add garam masala.

SERVING:
  • Kadhi goes well with boiled rice.
  • Salad of onion with lemon juice and chat masala is a must try.
  • Top the kadhi with ghee to enhance its taste.

Do try it out on a lazy saturday/sunday lunch & let me know how it went..!

Tasty Cooking..!!