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This is my second recipe of “mash ki dal ke bare”,this recipe is a bit different from the previous one but very tasty and finger licking. My Elder Sister In Law, Madiha Nauman is expert in making these dahi bhalla.I personally like these bhallas with sweet and spicy tamarind sauce and chat masala.Thanks to her for giving me such a nice recipe.

For my other recipe of Dahi Baras click this link: MASH KI DAL KE BARE/ DAHI BHALLE

INGREDIENTS:

White lentil1 cup
Saltto taste
Red chilli powder1 tsp
Cumin seeds1/2 tsp
Ginger paste1/2 tsp
Baking soda1/2 tsp
Yogurt1/2 kg
Salt for yogurtto taste
Red pepper for yogurt1 tsp
Chat masalafor serving
Tamarind sauceas needed
Oil as needed.

METHOD:

  • Soak whit lentil/mash ki dal overnight in water.
  • Next day grind it with baking soda,salt,red chili powder,cumin seeds, ginger.
  • Make a smooth paste and set aside for 1/2 hour and then fry them.Wet your hands and fingers while making bhallas.The dough will not stick on your hand.Slide them in oil and fry till golden brown.
  • Soak them in water for 15 minutes and then squeeze them to remove water.
  • Make yogurt sauce by adding salt and red chilli powder.
  • Dip all bhallas in yogurt and serve with sweet,sour and spicy sauce and chat masala….wow….mouthwatering …isn’t it…?
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MASALA DOSA

IMG_4910MAINFamous Masala dosa is a South Indian dish with a pancake made from white lentil and rice paste and served with a vegetable filling specially potato filling. You can do a number of variations .The recipe i am following i am sharing with you…:). Can be your evening snack also…

INGREDIENTS FOR DOSA BATTER:

White /mash/urad lentil1/2 cup
White rice1 cup
Fattened rice/murmure1/4 cup
Saltto taste
Fenugreek seeds/methi 1/4 tsp

INGREDIENTS FOR POTATO FILLING:

Boiled potatoes3-4
Onion1 medium
Mustard seeds1/4tsp
Cumin seeds1/2 tsp
Crushed red chillies1 tsp
Haldi/turmeric powder1/2 tsp
Saltto taste
Curry leaves4-6
Green chilliesas needed
Green corianderas needed
Oil2 tbsp

METHOD:

PREPARING DOSA BATTER:

  • Soak mash /urad dal and fenugreek seeds in water for 5 hours and rice and flattened rice in a separate bowl .
  • Drain lentil and add in processor ,now grind it to make a fine paste.Transfer in a bowl and then in the same processor add drained rice with 2 tbsp water and make a paste , now transfer this rice paste in lentil paste add salt.
  • Mix well if required then add water also but the batter should not be very thin or very thick.Consistency is very important in dosa making…
  • Set aside for 20-25 minutes for fermentation.
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PREPARING POTATO FILLING:

  • Heat oil in a pan and add mustard seeds and cumin seeds, let them crackle and then add Onion. Cook till soft then add curry leaves.
  • Now add crushed red chillies , haldi powder, salt and boiled potatoes.Mix well in the end add green chili and coriander leaves.
  • Set aside.
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PREPARING DOSAS:

  • Take a flat pan now take a onion half and spread it on pan in circular motion,dosas will not stick with pan with this tip.
  • Now pour 1 tbsp oil on pan and spread batter in a thin layer , cover with a lid till dosa cook properly. Pour 1 tbsp oil on dasa and turn its side.
  • When done spread potato filling on half side of dosa and turn its other side on it.remove from pan and spread onion first on pan then make next dosa.
  • Serve with Chutney and enjoy delicious dosas…:)
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IMG_4655Today i am posting a very healthy and delicious dish which is rich in Iron, Protein and Carbohydrates, you can say its a wholesome meal. Rajma Chawal is the specialty of Sialkot (a very famous city of Province Punjab), this dish is taught by a Family friend living in Sialkot. You will like this simple recipe..Try is must..:)

INGREDIENTS FOR MASALA RAJMA/RED BEANS:

Red beans (soak them overnight)1 cup
Oil3tbsp
Onion1 medium chopped
Tomatoes1 medium chopped
Ginger/garlic powder1 tsp
Saltto taste
Red chilli powder1 tsp
Turmeric /haldi powder 1/2 tsp
Coriander powder1/2 tsp
Garam masala/ all spice powder1/2 tsp
Green coriander/chilliesas needed
Lemon juice1 tsp

METHOD:

  • In a pan add oil and onion , fry till light brown then add ginger garlic paste and saute for few seconds.
  • Now add tomatoes and few drops of water, mix well and add red chilli powder, salt, turmeric powder and coriander powder.
  • Fry all spices till oil separates.Add red beans with 3 cups water and cover with lid.
  • Let it cook till tender and thick.
  • Sprinkle all spice powder ,green coriander, green chillies and lemon juice.
  • Let it simmer for 5-10 minutes and serve with Zeera Rice.
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INGREDIENTS FOR ZEERA/CUMIN RICE:

Rice1 cup
Onion 1 small ,sliced
Cumin seeds/zeera1tsp
Green chilli2
Mint leaves6-7
Saltto taste
Oil2 tbsp
Water2 cups

METHOD:

  • In a pot add oil and sliced onion saute till soft then add cumin seeds and green chillies, fry for few seconds and then add mint leaves and water.
  • Add washed rice and salt in it.Let it cook till water absorb now simmer for five minutes and serve hot.
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BANGAN KA BHURTA
Bangan (Eggplant) has been found to be especially useful in the treatment of colon cancer due to the high amount of fiber found in it. Fiber is important in the treatment of colon cancer because it is a relatively porous nutrient and because of this, as it moves through the digestive tract, it has the tendency to absorb toxins and chemicals that can lead to the development of colon cancer. For best results, individuals who are interested in reducing their risk for the development of color cancer should be sure to include the skin of the eggplant during consumption. Research has found that the skin of eggplant may contain more fiber than the actual eggplant itself.
From my kitchen a very tasty and easy recipe, you can make this in any ordinary pot but I made this in a clay pot because you will find a different taste and aroma of clay pot in bhurta.

INGREDIENTS:

Egg plants2
Onion (chopped)1 medium
Tomatoes2 small
Ginger/garlic (minced)1 tsp
Salt to taste
Crushed red chili1/2 tsp
Red chili powder1/2 tsp
Haldi powder1/2 tsp
Coriander powder1/2 tsp
Coriander leavesfew leaves
Green chilli2
Oil1/4 cup

METHOD:

  • Place egg plants on direct flame as shown in picture and let it cook from all sides by turning its sides, the skin will become black and flaky .You can easily peel off with hand ,but keep in your mind it peel skin as soon as remove from flame.It will give smoky flavor to your eggplant.
  • In a clay pot pour oil and chopped onion ,fry onion till soft and add ginger garlic minced.
  • Stir constantly ,add tomato chopped and all spices.
  • Fry till oil separates ,now add egg plant.
  • Mix with masala and add 1/4 cup water ,cover with lid and on low flame leave it for 10 mins.
  • Add green chillies and coriander leaves ,again cover it and let it simmer for 5 minutes.
BANGAN KA BHURTABANGAN KA BHURTABANGAN KA BHURTABANGAN KA BHURTABANGAN KA BHURTABANGAN KA BHURTA
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BLACK CHANA GRAVY

 Another black chickpea recipe but this time with gravy. As I mentioned before that chickpeas are a power factory for all age groups, high protein and free of gluten, weight watcher, high fibrous.

INGREDIENTS:

Black Chickpeas/Chana (soak over night and then boil in the morning) 1/2kg
Onion (chopped) 2 medium
Tomatoes (chopped) 2 small
Ginger Garlic Paste 1 tbsp
Crushed Red Chili 1 tbsp
Lal Mirch 1 tsp
Haldi 1 tsp
Sabut Garam Masala Mix 1 tsp
Salt as desired
Oil 3/4 cup
Hara Dhania as desired
Hari Mirch 2-3

METHOD:

  • Pour oil in a pan and add onions. Fry until golden brown then add garam masala in it.
  • Now add ginger garlic paste, stir it and add tomatoes, crushed red chilli, lal mirch, haldi, salt and stir it continuously.  Tomatoes should be mashed and oil separated.
  • Add channa in the gravy and 1 cup water, cover it and cook  on low flame. Leave it for 20 mins.
  • In the end add hara dhania, hari mirch and serve with chappati….
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LOKI KI BHUJIA


I learnt this recipe from my mother in law. You can serve this with rice or chappati. Best for summer lunch. Its very light and nutritious dish.

INGREDIENTS:

Loki 1/2 kg
Onion (chopped) 1 medium
Tomato (chopped) 1 large
Ginger Garlic Paste 1 tsp
Salt as desired
Lal Mirch 1 tsp
Haldi 1 tsp
Zeera 1/2 tsp
Garam Masala Powder 1/2 tsp
Oil 1/2  cup

METHOD:

  • Add oil and onions in a pot and fry till golden brown.
  • Now add g/g paste, tomatoes and all spices. Stir  masala time to time till tomatoes become tender and oil separates.
  • Add loki (cut in slices) and mix with masala.
  • Now cover the lid, keep flame very low till the loki is tender.
  • Garnish with hara dhania and hari mirch…
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BHUNI MASH KI DAL

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Mash ki dal, onion slices and shami kebabs are my husband’s favorite. Its best served with chappati. We can make dal mash with different methods but mostly people like bhuni mash dal….

INGREDIENTS:

Mash Ki Dal
(soak in water for 1/2 hrs)
1/2 kg
Onion (sliced) 1 medium
Tomato 1 medium
Ginger Garlic Paste 1 tsp
Salt as desired
Lal Mirch 1 tsp
Haldi 1/2 tsp
Sabut Garam Masala 1/2 tsp
Garam Masala Powder 1/2 tsp
Dhania Powder 1/2 tsp
Hara Dhania as desired
Hari Mirch as desired
Ginger (cut in julienne) as desired
Oil 1/4 cup

METHOD:

  • Add oil in a pot and fry onion till golden brown.
  • Now add  sabut garam masala, g/g paste, spices and tomato and fry it (bhunnan) by adding water time to time.
  • Now add dal and water, cover the lid till tender and soft.
  • Let the oil separate and sprinkle garam masala and hara masala.
  • Keep on dam for few mins…
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DEHLI SHOLA


One of my neighbour back in Karachi used to make this dish. I can never forget the taste of it. I don’t like spinach but This is my favorite.

INGREDIENTS:

Chicken/Beef 1 pao
(you can use more)
Spinach Leaves (cut them) 2 cups
Wheat/Dalia 1/2 cup
Barley 1/4 cup
Dal Masoor 1/4 cup
Dal Mong 1/4 cup
Onions 2 medium
Ginger Garlic Paste 1 tbsp
Red Chilli Powder 1 tbsp
Salt as desired
Haldi 1 tsp
Cumin Powder 1/2 tsp
Dhania Powder 1 tsp
Garam Masala Powder 1 tsp
Oil 1 cup

GARNISH:

hara dhania as desired
podina hari mirch as desired
brown onion as desired
lemon as desired

METHOD FOR MAKING QORMA:

  • Take 1/2 cup oil and add sliced onion then fry it on low flame till golden brown.
  • Now drain out half and spread on paper towel.
  • Add chicken or beef, all spices and ginger garlic paste, stir fry them on high flame.
  • Aadd water and let it cook till chicken is tender.
  • In separate pot boil spinach with salt and 1/2 tsp red chili, just add 1/4 cup water for boiling.. do not over cook spinach.
  • Grind spinach and set aside.
  • Now wash all lentils and cook in pressure cooker for 1/2 hrs or you can cook without that as well. As soon as its tender let them cool and grind them as well.
  • Now check chicken if tender then take out meat, remove bones and shred it.
  • In qorma gravy add spinach, lentil mixture and shredded chicken and let them cook till it reaches desire thickness.
  • In the end take 1/2 cup oil and again fry 1 large onion for BHAGAR, fry it and add with oil in shola. Garnish it and serve.
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