Rasmalai Recipe

The recipe of Rasmalai is given below. It is easy to cook at home and can be served as a Diwali sweet dish.

Ingredients

• 4 Measuring cup milk for channa (2% milk)
• 3 measuring cup milk for Ras
• 4 - 4 1/2 tbsp. sugar for Ras
• 1 cup sugar
• 3 cups of water
• saffron, cardamom, pista, almonds
• lemon juice

Method

• First keep the 3 cups of milk for ras to boil until it remains 1 3/4 cup.
• Bring 4 cups of milk to boil. Now to curdle the milk add lemon juice to it stirring continuously.
• Then drain it in a thin muslin cloth or handkerchief.
• Hold it covered with cloth in the running water. Drain the excess water by pressing the cloth there must not be water remaining.
• In a pressure cooker take 3 cups of water and 1 cup of sugar.
• Take the channa out of the cloth in a dish, mash it and make around 15 small size of balls out of it
• Toss that balls in the pressure cooker and bring two whistles.
• In the mean time see the milk for ras may be ready.
• Add the sugar for ras to it and add cardamom, pista, almond and saffron to it. Let it cool aside
• As the pressure cooker is warm now open it take out the balls of channa with the spoon in a dish and let the water drain by pressing it little and let it cook.
• When the milk is cool add channa balls to it.
• Refrigerate it.
• And it is ready to serve.

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Nirankar Restaurant

The taste at Nirankar extends well beyond the food. Sophistication, spaciousness and friendly, attentive service are the order of the day. We have an excellent wine list and a metropolitan feel. 

At Nirankar, we strive to always use the freshest produce, and give the best value for money. We pride ourselves on our vast array of dishes, combining various herbs & spices which create tastes and aromas that are diverse and unusual, from fiery hot to delicately sublime. 

Come and savour the difference and may Nirankar (Eternal Bliss)always be with you.

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Special Offers at Nirankar

Every month we offer our Nirankar members amazing new offers. Ranging from a complimentary glass of our newest wines, to a discount off your meal, or the chance to try our new curries! Sign up now to experience great members benefits!

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Tomato Onion Uttapam

Ingredients:

2 cups Idli rice
1 cup Urad dal
Handful of poha/avalakki
Handful of cooked rice

Soak the idli rice and urad dal for about 6 hours, and grind them to a thick batter along with the poha and cooked rice.
Let it ferment overnight, or keep in a warm place for about 8-10 hours.

To make Uthappam, you will need:

Finely sliced small red onions
Thin sliced tomatoes
Fine sliced green chillies and coriander leaves.

Method:

Pour the batter over a hot tava like you would, for a dosa, garnish with all the ingredients above.
Serve hot with onion chutney or coconut chutney.

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Rava Dosa

Ingredients

3/4 cup semolina (rava)
3/4 cup rice flour (chawal ka atta)
1/2 tsp cumin seeds (jeera)
2 green chillies, chopped
 a pinch of asafoetida (hing)
a few curry leaves (kadi patta), chopped
a few cashewnut (kaju) pieces and a few dry coconut (kopra) pieces (optional)
1/4 tsp baking soda
3 tsp oil
ghee for frying
salt to taste

 

Method

1. Mix both the flours and add the soda bi-carb, salt and enough water (approximately 4 cups) to make a very thin batter.
2. Heat the oil in a small vessel, add the cumin seeds and fry until they crackle. Add the green chillies, asafoetida, curry leaves and fry for a few seconds. Add this mixture to the batter.
3. Heat a tava and grease it lightly with ghee. Pour 1/2 cup batter in a circular manner. If you like, add a few cashewnut pieces and coconut pieces.
4. Pour a little ghee in the holes of the dosa, fold in a triangular shape and cook until crisp.
5. Serve hot with coconut chutney.

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Misal Pav

Misal pav is a famous street food of Maharashtra. Cooked sprouted dals also called ‘usal’ is served with chopped onion, sev, farsan on top of it along with pav bread is called misal pav or missal pav. It’s a very tasty food and if you don’t add sev or farsan over it, it’s a low calorie, healthy food.

Recipe of misal pav

2 cups sprouted moong dal (green gram) and moth dal (matki/ brown gram)

2 onions- chopped

2 green chillies- slit

1 tsp ginger-garlic paste

1/2 cup farsan

Coriander leaves- chopped

1/2 tsp rai (small mustard seeds)

1/2 tsp turmeric powder

1/2 tsp red chilli powder

1/2 tsp garam masala powder

Salt to taste

1/2 tsp coriander powder

1/2 tsp cumin powder

Few curry leaves

1 tbsp oil

A pinch of hing (asafoetida)

Lemon juice

Lemon cut into slices

6-8 pav

1. Heat oil in a pan and add rai. When it splutters, add hing. Add curry leaves and half of the chopped onions. Sauté till onion turn light pink.

2. Add ginger-garlic paste and green chillies. Saute for 1 minute.

3. Add sprouted dals. Add coriander, turmeric, red chilli and cumin powders. Mix well.

4. Add 3 cups of water and salt. Bring it to boil.

5. Add garam masala and cook covered for 10-12 minutes.

6. To serve the misal pav, place ladleful of cooked dal or usal in a bowl. Sprinkle remaining onion, farsan over the dal. Pour lemon juice and coriander leaves over it.

7. Serve it with pav and lemon slices.

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Jeera Rice

Ingredients:

1 cup Long Grain (Basmati) Rice
2 cups Water
11/2tsp Cumin seeds(jeera)
1tbsp oil
salt to taste
2 Bay leaves
3-4 cloves
Few whole Black pepper
1 Black Cardamom

How to make jeera pulao (rice):

• Clean and wash rice. Wash and drain rice 2-3 times and soak in water for 15-10 minutes.
• Heat oil and add cumin seeds (jeera), bay leaf, cardamom, whole black pepper and cloves.
• When Cumin seeds are done add the rice and salt, mix well.
• Add water.
• When it starts boiling low down the flame of the gas and cover it partially.
• Keep an eye, rice will be done when holes appear on the surface and water is completely absorbed.
• Serve the jeera pulao hot with any gravies or raita.

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Dal Fry

Ingredients

1 cup red masoor dal (split red lentil)
1/4 cup yellow moong dal (split yellow gram)
2 green chillies, slit
1 tsp grated ginger (adrak)
1 tsp grated garlic (lehsun)
1/4 tsp turmeric powder (haldi)
 salt to taste

For the tempering 
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp nigella seeds (kalonji)
1 red chilli
1 onion, sliced
1 tomato , chopped
2 tbsp ghee

For the garnish 
3 tbsp chopped corriander (dhania)
1 tbsp butter

 

Method

1. Wash the dals together.
2. Combine the dals, chillies, ginger, garlic, turmeric, salt and 3 cups of water and pressure cook till the dals are tender.
3. Remove the chillies and discard. Whisk the dal till it is smooth. Keep aside.

For the tempering 

1. Heat the ghee in a pan and add the mustard seeds, nigella seeds and red chilli.
2. When the mustard seeds crackle, add the onion and saute till it is translucent.
3. Add the tomato and saute for another 3 to 4 minutes.

How to proceed 

1. Add the dals to the tempering, mix well and bring to a boil.
2. Serve hot, garnished with the coriander and butter.

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Mysore Masala Dosa

Ingredients
For the Masala:
3 cups boiled and slightly mashed potatoes
2 cups chopped onions
1/2 cup boiled peas
3-4 finely chopped green chillies
1/4 inch piece of ginger (finely minced)
2 cloves of garlic (crushed finely)
3 tbsp. olive oil
1 tsp. mustard seeds
1 pinch asafoetida
4-5 curry leaves
salt to taste
1 tsp. turmeric powder
1 tsp. cumin powder
chopped coriander
1/2 cup grated fresh coconut

For Dosa Mix:1/2 cup urad dal
1/2 cup tuvar (arhar) dal
1/2 cup chana dal
4 cups rice
salt to taste

For the Chutney:
2 cups fresh grated coconut
3/4 cup chopped green chillies
1 cup roasted bengal gram (daalia)
8-10 curry leaves
lemon juice
salt

Method
For the Dosa Mix:
Soak the rice for 8-10 hrs. Combine & soak the dal for about 2 hrs. Grind the dal in a
blender adding enough water to make a smooth mixture. Follow the same for the rice. Mix
in the salt and set aside the mixture in a warm place. Allow to rise for 16-18 hrs.

For the Chutney:
Grind the coconut, chillies, curry leaves and daalia in a blender. Add enough water to
form a smooth consistency. Mix in the lemon juice and salt. Spread butter evenly over the
layer. Flip over and repeat the same. Spread a layer of the chutney. Top with the masala
and fold into an envelope. Remove from pan and serve hot with coconut chutney and
sambhar.

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Khandvi

Ingredients

3/4 cup besan (Bengal gram flour)
3/4 cup curds (dahi)
2 tsp ginger-green chilli paste
1/4 tsp turmeric powder (haldi)
 a pinch of asafoetida (hing)
 salt to taste

For the garnish
2 tbsp grated coconut
2 tbsp chopped coriander (dhania)

For the tempering
1 tsp mustard seeds ( rai / sarson)
1 tsp sesame seeds (til)
1/2 tsp asafoetida (hing)
3 to 4 curry leaves (kadi patta)
4 whole dry kashmiri red chillies
2 tbsp oil

 

Method

1. Mix together the gram flour, curds, green chilli-ginger paste, turmeric powder, asafoetida and salt with 1 cup of water and make a smooth paste.
2. Transfer into a non-stick pan and heat on a low flame, stirring constantly so that lumps do not form.
3. Keep stirring till the batter becomes thick. Taste the batter to see if the gram flour is cooked. This will take about 7 to 10 minutes.
4. Grease the reverse side of 3 or 4 thalis and spread the mixture as thinly as possible with your hands or a rubber spatula on the greased surface while the batter is still hot.
5. The number of thalis you will need depend upon on how thinly you can spread the batter.
6. When you have finished spreading the batter on the last thalis, go abck to the first one you spread the batter on and roll up carefully like a Swiss roll. Repeat with the other thalis.
7. Cut 25 mm. (1") pieces out of each big roll to get bite-sized khandvis. Place these on a serving dish.
8. To prepare the tempering, heat the oil and add the mustard seeds, sesame seeds, asafoetida, curry leaves and red chillies and stir for 30 seconds.
9. Pour over the khandvis and serve garnished with the coriander and coconut.

 

Tips

1. This is difficult item to make requiring your full attention. Do not do anything else while making these.
2. If the curds are very fresh, add 1/4 teaspoon citric acid crystals to the mixture.

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Rava Uttapam

Ingredients:

2 cup semolina (sooji)
1 cup sour curd (khatta dahi) 
1 tsp salt (namak) 
1/2 tsp red chilly powder (lal mirch) 
3 onion (pyaj) 
2 tomato (tamatar) 
1 piece ginger (adrak) 
2 green chilly (hari mirch) 
oil for cooking
1 tsp coriander leaves (dhania patti) 

How to make suji uttapam:

• Mix dahi, namak and sooji with 1/2 cup water.
• Cover it and leave for 2 hours.
• Finely chop adrak, pyaj, hari mirch, tomato and dhania.
• Mix lal mirch in batter. If you do not want to add lal mirch leave it.
• Heat a non stick pan/tawa and spread 1 tbsp batter on it.
• Cook at low flame and grease it on the corners and turn it to cook the other side.
• Serve it hot.
• If the batter sticks on a tawa, add little salt to the oil and grease the corners so that uttapam will not stick on tawa.
• Cook it at low flame to make it tastier.

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Dahi Vada

Dahi Vadas are lentil dumplings topped with a spicy savory yogurt and tamarind chutney. These are great as a side dish for a formal dinner or served as a chaat.

Makes about 30.

Ingredients:

 For Vadas:

• 3/4 cup washed Moong dal
• 1/4 cup washed Urad dal
• Oil to fry

For Garnish:

• 1 1/2 cup yogurt
• 1 teaspoon salt
• 1/2 teaspoon red chilly powder
• 1/2 teaspoon roasted cumin seed powder
• 3 tablespoons tamarind chutney

Method:
To make the Vadas:

 

1. Mix both dals and wash several times until the water appears clear.
2. Soak dal in 4 cups of water for at least six hours.
3. Drain the water and blend dal to very creamy texture.  Just using enough water as needed to blend. Using too much water while blending dal will not be creamy in texture.
4. Whip dal batter using a spoon in a circular motion for about two to three minutes until batter will become light and fluffy. If needed add few spoons of water.
5. To fry the vadas, use a flat frying pan. Do not put more than 1/2 inch of oil in the frying pan.
6. Place the heat on medium high. To check if oil is ready put a little batter into the oil, oil will sizzle and batter should start expending upwards slowly without changing color.
7. Place about 1 tablespoon of batter into the oil. Batter should not be covered with oil. This will allow the vada to expand. The vada will be softer if they are shallow fried.
8. Fry the vadas in small batches. Fry the vada until thew are golden brown all around.
9. After you have made all of the vadas, place the vadas in luke warm water and soak for about 20 minutes.
10. Next squeeze the vadas gently to take out the water, be careful not to break the vadas.

To make Yogurt topping and Garnish:

 

1. Take two cups of yogurt and mix until very smooth. Use some milk as needed to make the consistency similar to pancake batter or lassi. Add about 1 teaspoon of salt or as needed.
2. Soak all the vadas in the yogurt batter for at least twenty minutes, giving the vadas time to absorb the yogurt.
3. Slowly pick up each vada and transfer into a serving dish, pouring a few spoons of extra yogurt all over the vadas.
4. Just before serving, sprinkle some salt as needed, ground roasted cumin seeds, red chilly powder and finish off with a drizzle of tamarind chutney.

Variations:

1. Change the proportions of dal or make vadas with just urad dal or just with moong dal.
2. As an alternative, you can add chopped green chilies and crushed coriander seeds to the dal batter, just before you start frying the vadas.
3. Instead of serving with tamarind chutney, you can add some chopped cilantro over the dahi vadas.
4. You can also make the vadas very small and serve as a Raita dish.
5. If you are vegan, you can also soak the vadas in tamarind chutney instead of yogurt and sprinkle some chopped cilantro.

Suggestions:

You can also make the dahi vadas in advance and freeze them before soaking in the water. When ready to use, take as many as needed out and soak in hot water for a few minutes. Next, change the water to room temperature and soak for 20 minutes. Now you can prepare and serve them the usual way.

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Murgh Musallam

Ingredients 

• 10 flakes garlic (crushed)
• 2 tbsp grated ginger
• Salt To Taste
• 1 cup curd or plain yogurt
• 1 tbsp lemon juice
• 1 chicken
• 1 cup long grain rice
• 3/4th cup shelled peas
• 6 bay leaves
• 1 cup ghee
• 2 large onions (finely chopped)
• 225gms/1/2 lb tomatoes (peeled & sliced)
• 2 cups hot water
• 3 tbsp chopped coriander leaves

Spices

• 2 tsp garam masala powder
• 1 tbsp turmeric powder
• 8 cloves
• 6 black peppercorns
• 1 brown cardamom
• 1 tsp red chili powder
• 1 tbsp roasted coriander powder
• 1 tsp cumin seeds
• 1/2 tsp saffron strands

How to make chicken murgh musallam :

• Mix three-quarter of garlic with half the ginger, half the garam masala, 1 tbsp. salt, 1/3rd of turmeric, half of curd and the lemon juice and mix to paste.
• Make small cuts in the chicken flesh and rub the paste all over and in the cavity. keep aside for 2 hours.
• Half cook the rice with peas, remaining garlic , 4 cloves, peppercorns, 1/2 tsp. salt, brown cardamom and 4 bay leaves and water and use to stuff chicken.
• Heat the ghee in saucepan and fry the chicken until brown all over, being careful not to let the stuffing out. Drain the chicken.
• In another pan fry half onions in the remaining ghee with 2 bay leaves, remaining cloves and green cardamoms, until golden.
• Add the remaining turmeric and chili powder. Make a paste grinding together the coriander and cumin seeds and the remaining onion and grated ginger.
• Cook, stirring, for 5-10 minutes, until the ghee starts to separate. add the remaining curd, the tomato and 1/2 tsp. salt.
• Add the chicken to the pan and baste with the spice mixture. Pour over 300ml/ 11/4 cups of water, cover and cook in a moderately hot oven (200 degree centigrade, 400 degree Fahrenheit, gas mark 6) for 1 hour.
• Steep the saffron in the remaining garam masala powder and coriander leaves before serving murgh musallam.

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Royal Kabab

INGREDIENTS

 

1. Ground chicken – 200gm
2. Paneer/ tofu – 100gm (mashed)
3. Ginger paste - ½ tbsp
4. Garlic paste - ½ tbsp
5. Chopped coriander/cilantro leaves – 2 tbsp
6. Dried fenugreek leaves – 1 tbsp
7. Chopped red onion – 2 tbsp
8. White pepper powder – 1 tbsp
9. Black pepper powder - ½ tsp
10. Salt to taste
11. White vinegar – 2 tbsp
12. Cumin powder – 1 tsp
13. Coriander powder - ½ tbsp
14. Red chili powder – 1tsp
15. Chopped cashew – 2 tbsp
16. Chopped almonds – 2 tbsp
17. Pistachio – 2 tbsp
18. Butter/olive oil – 2 tbsp
19. Egg – 1 or egg white - ¼ cup

1. METHOD:

   1. Take a bowl and mix all the ingredients except butter/oil in it. Make soft dough from the mixture. Place this dough in a covered box or Zip lock and keep it in refrigerator. Let it marinate for 2-3 hr.

   2. After marinating it, divide in 10-12 equal portions. Now grease your palms and make kebabs like italian sausage/ salami. Put bamboo or steel skewer through them and brush little bit of oil/butter.

   3. Now preheat an oven at 375 degree F. Keep all kebabs with skewer in a baking tray. Place this tray in oven at upper rack and broil them for 8-9 min each side or until they turn to golden brown.

   4. Remove the kebabs from oven and serve hot with Mango-Mint chutney/dip.
      If you are going to use bamboo skewer then soak them in water for 15-20 min to prevent burnnig of bamboo skewers.

Posted By : Indian Restaurant

Untitled

INGREDIENTS

 

1. Ground chicken – 200gm
2. Paneer/ tofu – 100gm (mashed)
3. Ginger paste - ½ tbsp
4. Garlic paste - ½ tbsp
5. Chopped coriander/cilantro leaves – 2 tbsp
6. Dried fenugreek leaves – 1 tbsp
7. Chopped red onion – 2 tbsp
8. White pepper powder – 1 tbsp
9. Black pepper powder - ½ tsp
10. Salt to taste
11. White vinegar – 2 tbsp
12. Cumin powder – 1 tsp
13. Coriander powder - ½ tbsp
14. Red chili powder – 1tsp
15. Chopped cashew – 2 tbsp
16. Chopped almonds – 2 tbsp
17. Pistachio – 2 tbsp
18. Butter/olive oil – 2 tbsp
19. Egg – 1 or egg white - ¼ cup

1. METHOD:

   1. Take a bowl and mix all the ingredients except butter/oil in it. Make soft dough from the mixture. Place this dough in a covered box or Zip lock and keep it in refrigerator. Let it marinate for 2-3 hr.

   2. After marinating it, divide in 10-12 equal portions. Now grease your palms and make kebabs like italian sausage/ salami. Put bamboo or steel skewer through them and brush little bit of oil/butter.

   3. Now preheat an oven at 375 degree F. Keep all kebabs with skewer in a baking tray. Place this tray in oven at upper rack and broil them for 8-9 min each side or until they turn to golden brown.

   4. Remove the kebabs from oven and serve hot with Mango-Mint chutney/dip.
      If you are going to use bamboo skewer then soak them in water for 15-20 min to prevent burnnig of bamboo skewers.

Posted By : Indian Restaurant

Untitled

INGREDIENTS

 

1. Ground chicken – 200gm
2. Paneer/ tofu – 100gm (mashed)
3. Ginger paste - ½ tbsp
4. Garlic paste - ½ tbsp
5. Chopped coriander/cilantro leaves – 2 tbsp
6. Dried fenugreek leaves – 1 tbsp
7. Chopped red onion – 2 tbsp
8. White pepper powder – 1 tbsp
9. Black pepper powder - ½ tsp
10. Salt to taste
11. White vinegar – 2 tbsp
12. Cumin powder – 1 tsp
13. Coriander powder - ½ tbsp
14. Red chili powder – 1tsp
15. Chopped cashew – 2 tbsp
16. Chopped almonds – 2 tbsp
17. Pistachio – 2 tbsp
18. Butter/olive oil – 2 tbsp
19. Egg – 1 or egg white - ¼ cup

1. METHOD:

   1. Take a bowl and mix all the ingredients except butter/oil in it. Make soft dough from the mixture. Place this dough in a covered box or Zip lock and keep it in refrigerator. Let it marinate for 2-3 hr.

   2. After marinating it, divide in 10-12 equal portions. Now grease your palms and make kebabs like italian sausage/ salami. Put bamboo or steel skewer through them and brush little bit of oil/butter.

   3. Now preheat an oven at 375 degree F. Keep all kebabs with skewer in a baking tray. Place this tray in oven at upper rack and broil them for 8-9 min each side or until they turn to golden brown.

   4. Remove the kebabs from oven and serve hot with Mango-Mint chutney/dip.
      If you are going to use bamboo skewer then soak them in water for 15-20 min to prevent burnnig of bamboo skewers.

Posted By : Indian Restaurant

Untitled

INGREDIENTS

 

1. Ground chicken – 200gm
2. Paneer/ tofu – 100gm (mashed)
3. Ginger paste - ½ tbsp
4. Garlic paste - ½ tbsp
5. Chopped coriander/cilantro leaves – 2 tbsp
6. Dried fenugreek leaves – 1 tbsp
7. Chopped red onion – 2 tbsp
8. White pepper powder – 1 tbsp
9. Black pepper powder - ½ tsp
10. Salt to taste
11. White vinegar – 2 tbsp
12. Cumin powder – 1 tsp
13. Coriander powder - ½ tbsp
14. Red chili powder – 1tsp
15. Chopped cashew – 2 tbsp
16. Chopped almonds – 2 tbsp
17. Pistachio – 2 tbsp
18. Butter/olive oil – 2 tbsp
19. Egg – 1 or egg white - ¼ cup

1. METHOD:

   1. Take a bowl and mix all the ingredients except butter/oil in it. Make soft dough from the mixture. Place this dough in a covered box or Zip lock and keep it in refrigerator. Let it marinate for 2-3 hr.

   2. After marinating it, divide in 10-12 equal portions. Now grease your palms and make kebabs like italian sausage/ salami. Put bamboo or steel skewer through them and brush little bit of oil/butter.

   3. Now preheat an oven at 375 degree F. Keep all kebabs with skewer in a baking tray. Place this tray in oven at upper rack and broil them for 8-9 min each side or until they turn to golden brown.

   4. Remove the kebabs from oven and serve hot with Mango-Mint chutney/dip.
      If you are going to use bamboo skewer then soak them in water for 15-20 min to prevent burnnig of bamboo skewers.

Posted By : Indian Restaurant

Dal Makhani

Ingredients

1/2 cup urad (whole black lentil)
1 tbsp rajma (kidney beans)
1 cup low fat milk
1/2 tsp cumin seeds (jeera)
1/2 cup finely chopped onions
1 tsp ginger-garlic (adrak-lehsun) paste
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
2 tsp coriander (dhania) powder
3/4 cup fresh tomato pulp
1 tsp oil
salt to taste

For The Garnish
2 tbsp chopped coriander (dhania) (dhania)

Method

Clean, wash and soak the whole urad and rajma overnight. Drain and keep aside.

Combine the dals, and salt with 2 cups of water and pressure cook till the dals are overcooked. Whisk well 
till the dal is almost mashed.

Add the milk and 1 cup of water and simmer for 10 minutes while stirring occasionally.

Heat the oil in a non-stick pan and add the cumin seeds. 
When the seeds crackle, add the onions and ginger-garlic paste and sauté till the onions turn golden brown.

Add the chilli powder, turmeric powder, coriander powder and tomato

Pulp with ¼ cup of water and sauté for 5 to 7 minutes.

Add this to the dal mixture and simmer for 10 to 12 minutes till the

Dal is thick and creamy.

Serve hot, garnished with the coriander.

Posted By : Indian Food

Dal Tadka

Ingredients

1 cup masoor dal (split red lentil)
1/4 cup yellow moong dal (split yellow gram)
2 green chillies, slit
1 tsp grated ginger (adrak)
1 tsp grated garlic (lehsun)
1/2 tsp turmeric powder (haldi)
 salt to taste
2 tbsp ghee
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp nigella seeds (kalonji)
1 whole dry kashmiri red chilli, broken into pieces
1/4 cup sliced onions
1/4 cup chopped tomatoes

For the garnish
3 tbsp chopped coriander (dhania)
1 tbsp butter

 

Method

1. Clean, wash and soak both the dals in water for 20 minutes.
2. Drain, add the green chillies, ginger, garlic, turmeric powder, salt and 3 cups of water and pressure cook till the dals are tender.
3. Allow the steam to escape before opening the lid.
4. Remove the green chillies and discard them. Whisk so as to mash the dals. Keep aside.
5. For the tempering, heat the ghee in a deep pan and add the mustard seeds and nigella seeds. When the mustard seeds crackle, add the red chilli and onions and sauté till the onions turn translucent.
6. Add the tomatoes and sauté for 3-4 minutes or till the mixture leaves oil.
7. Add the dals, mix well and bring to boil. Serve hot garnished with coriander and butter.

Posted By : Indian Restaurant

 

Green Pea Soup

Ingredients:

Serves: 4

• 10 g butter
• 1 large leek, trimmed and thinly sliced
• 3 cups chicken or vegetable stock
• 3 cups frozen peas, thawed and drained
• pinch of sugar
• salt and freshly ground black pepper

TO SERVE:

cream, for drizzling

Preparation method

Prep: 10 mins | Cook: 35 mins

1. Melt the butter in a large saucepan. Add the leek, cover and cook over a low heat for 5 minutes. Add 2 tablespoons of water and cook gently for 10 more minutes. Pour the stock over the leek, stir, then cover and continue to cook gently for 10 minutes.

2. Put aside a few peas for garnish, then tip the rest into the pan. Add the sugar and heat for 5 minutes, without boiling. Allow the mixture to cool slightly, then tip into a blender or food processor and purée until smooth. Season to taste. Return to the pan and reheat gently.

3. Pour the soup into four bowls and add a swirl of cream and a few of the reserved peas to each one.

Posted By : Indian restaurant