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Dal dhokli

Ingredients: 1/2 cup Toovar Dal (split pigeon peas) 3 tablespoons Peanuts 1/2 cup  Wheat Flour + for dusting 1/2 teaspoon Carom Seeds (ajwain) (optional) 1 tablespoon Chickpea Flour (gram flour) 1/4 teaspoon + 1/4 teaspoon Turmeric Powder 1/2 teaspoon + 1/2 teaspoon Red Chilli Powder 1/2 teaspoon Coriander Powder 1/2 teaspoon Mustard Seeds 1 teaspoon Cumin Seeds A pinch of Asafoetida 1 Dry Red Chilli, broken into two pieces 1 sprig Curry Leaves 3 teaspoons Lemon Juice 2-2½ teaspoons Sugar 3 teaspoons Oil 1½ cups + 3 cups Water Salt 2 tablespoons chopped Coriander Leaves, for garnishing Directions: Rinse toovar dal in running water and add it in the 3/4 liter steel or aluminum pressure cooker. Add 1½ cups water and salt in it. Take peanuts in a small steel bowl and place it on the dal in a cooker. Close the lid and pressure-cook it over medium flame for 3-whistles. Remove cooker from flame and let it stand idle until pressure subsides naturally for approx. 5-7 min
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Munukkai Talimpu / Drumstick in South Indian Spices

ORIGIN OF DISH: ANDHRA PRADESH INGREDIENTS Drumstick cleaned and diced – 200 g Refined oil – 3 tbsp + 3 tbsp Mustard seeds – 1 tsp Chana dal – 1 tbsp Onion sliced – use 2 onion Curry leaves – 15 to 20 leaves Red chilli powder – 1 tsp Salt Turmeric powder – 1 tsp Fried ground nut crushed – 100 g GARNISH Fresh coriander leaves METHOD Heat a deep pan.  Add oil and heat the oil. Add drumsticks and sauté 10 to 12 minutes. Remove and keep aside in a bowl. Heat a clean pan. Add oil and let it heat. Add mustard seeds, chana dal, curry leaves and sliced onions and sauté for 2 minutes. Add the cooked drumstick with red chilli powder, turmeric powder and salt and cook for a minute. Remove the pan from the heat and add crushed peanut. Mix the crushed peanut and serve hot garnished with fresh coriander leaves.
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Peshawari Chicken Curry / Murgh Peshawari Curry

2015-03-08 INGREDIENTS Chicken curry cut pieces – 1 kg Oil or ghee – 50 ml Bay leaf – 1 Cardamom whole – few (4-5 pods) Cinnamon whole – 1 stick of 1 inch Cloves – 4 -5 each Chopped onion – 50 gm Ginger garlic paste – 30 gm Chopped Tomatoes – 30 gm Cashewnut paste – 1 tsp Garam Masala powder – 1 tsp Turmeric powder – 1 tsp Cumin Powder – 1 tsp Coriander powder – 1 tsp Red Chilly powder – ½ tsp Salt – as per taste Yogurt – 3 tbsp Gram flour or Besan – 1 tbsp A pinch of Saffron mix in 1 tsp of water GARNISH Coriander Leaves Chopped – 1 tsp METHOD 1.       Heat oil or ghee in a pan or kadhais. Add bay leaf and whole spices like cardamom, cinnamon and cloves. Stir for few seconds and add chopped onion and ginger garlic paste. Cook on medium heat till onion color changes to light brown. Add chopped tomato and cashew nut paste. Cook for 2 minutes. Then add chicken pieces and on lower heat cook the chicken for 10 minutes by stirring the chicken in regular intervals to
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Gajar Ka Halwa recipe

Gajar Ka Halwa is a classical Indian dessert, this is also known as gajrala. Gajar ka Halwa is a delicious and popular sweet made with few ingredients, carrots, milk, sugar and flavored with cardamom.   Ingredients 2  cups   shredded carrots 2   cups   milk 3   tbsp   unsalted butter   (or ghee) 1/4   cup   sugar 1/2  tsp   cardamom powder 6   cashew roasted and broken   (for garnishing) Method Roast the cashew nuts and set aside for the garnish. Boil the milk on medium-high heat in a non-stick pan until it is reduced to about to 1 cup. Stir often to ensure the milk does not burn in the bottom of the pan. Set aside. Melt the butter in a frying pan on medium heat.  Add the shredded carrots and stir-fry for about seven to eight minutes.  Carrots should be tender and slightly changed in color. Add the milk and cook until the milk dries. This will take about eight to ten minutes. Next add the sugar, and cardamom powder and stir-fry for another thr
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fresh-herb-falafel recipe

falafel is arabic dish and its most popular in israel. you can easily find road side food stall that sell falafel. INGREDIENTS 8 ounces dried chickpeas, soaked overnight, drained ½ onion, coarsely chopped 1 jalapeño, coarsely chopped 1 garlic clove, crushed ¾ cup chopped fresh cilantro ½ cup chopped fresh parsley 3 tablespoons chickpea flour 2½ teaspoons kosher salt 1 teaspoon baking powder 1 teaspoon ground cardamom ½ teaspoon ground cumin Vegetable oil (for frying; about 8 cups) Shredded Cabbage Salad with Pomegranate and Tomatoes Spiced Green Tahini Sauce Warm thick pita with pockets (for serving) Special Equipment A deep-fry thermometer RECIPE PREPARATION Pulse chickpeas in a food processor, scraping down sides as needed, until they resemble finely chopped nuts (the texture should be uneven, with some slightly larger pieces visible), about 1 minute. Transfer to a large bowl. Pulse onion, jalapeño,
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Ande ka Meetha/ Ande ka Halwa (Egg Halwa)

INGREDIENTS 500 ml Milk 200 gms Khoa / Milk powder (I used milk powder) 6 Eggs 250 gms Sugar (you can add more if you want) 1/2 teaspoon Cardamom Green powder 1/2 cup Ghee (Clarified butter) INSTRUCTIONS 1. Boil milk in a pan. 2. Add the khoa/milk powder and boil further till it dissolves and the mixture becomes thick. Keep stirring continuously. 3, Once the mixture becomes thick, switch off heat and allow to cool. 4. Add rest of the ingredients into the cooled milk mixture and mix well till well blended. Transfer the mixture to a thick bottomed non stick pan. 5. Cook on medium heat, stirring continuously (approximately 45 minutes to an hour) till the mixture leaves the sides of the pan and forms a ball. 6. Make sure you don't burn the dish. 7. Transfer to a greased dish and flatten the top evenly with the back of the spoon. 8. Cut into desired shape. Allow to cool. Garnish with chopped dried fruits and serve.
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Hayagreeva Maddi recipe

Hayagreeva Maddi | Hayagriva Maddi, is an Udupi special recipe that is offered as a prasadam / neivedhiyam for Lord Hayagreeva. Lord Hayagreeva is an avatar of Vishnu in the form of a beautiful white horse. Chana dal is a favorite of horses and hence this prasadam made of chana dal and jaggery is offered. Preparation time – 10 minutes plus about 2 hours of soaking time Cooking time – 30 minutes Difficulty level – Easy Ingredients to make Hayagreeva Maddi – Serves 4 Chana dal / Kadalai Paruppu – 1 cup Jaggery / Vellam – 1 cup Cardamom – 1/2 tsp Cashews and Raisins – 2 tbsp Ghee – 4 tbsp + 1 tsp Coconut – 1/4 cup (grated) Procedure to make – Wash and soak the Chana dal for couple of hours. This step is optional and ensures that the dal cooks quickly and evenly. If short on time, soak the dal at least for half an hour. Drain the water and add enough fresh water to completely cover the dal. Cook it in pressure cooker or instant pot until the Chana dal is completely cooked, but
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