Recipe of Daal Makhani

Welcome to my kitchen, Today we will make Daal Makhni.  Creamy and buttery Daal Makhani is one of India’s most loved daal! This daal makhani recipe is a restaurant-style and tastes awesome. If you love authentic Punjabi food then you are going to love this daal makhani even more. Daal Makhani, that is very much a dish of the Punjab. that can easily be cooked to perfection at home. you can make it in lunch or dinner. You will often find this daal makhani on many restaurant menus as well A luscious, creamy daal recipe loaded with butter, which can be served with naan or paratha or you can serve with rice. so let's go and see how to make Daal Makhni

Ingredients  for Pressure Cook

• 3/4 cup urad daal sabut (whole black lentil) 150 grams
• 1/4 cup rajma (red kidney beans) 60 grams
• 1 teaspoon salt
• water for boiling them

Ingredients  for  Masala for Daal Makhani

• 1 tablespoon ghee
• 3 tablespoons butter, use Amul butter (salted) if possible
• 1 medium-size onion finely chopped
• 1 or 2 green chilies – chopped
• 2 teaspoons ginger garlic paste
• 2 large size tomato puree
• 1/2 teaspoon Kashmiri red chili powder
• 1/4 teaspoon garam masala
• Salt to taste
• water as needed
• 1/2 teaspoon sugar
• 1/4 cup tablespoon low fat cream for garnish
• piece of charcoal optional, for giving daal a smokey flavor

Recipe of Daal Makhani

Step 1:- Wash urad Daal (whole black lentil) and rajma (kidney beans) in a large bowl. Soak in 3 cups water overnight.

Step 2:- In the morning, through the water in which the daal and rajma were soaked. and transfer the Daal and rajma to a pressure cooker with 1 teaspoon salt. Add around 4 cups of water.

Step 3:- Pressure cook for 18 to 20 whistles on a high flame, till both the urad daal and rajma have cooked thoroughly and softened. If they are not cooked, then add about 1/2 cup water again and pressure cook for 4 to 5 whistles more. You can also just mash the urad Daal with a spoon or with your fingers to check the doneness. The same rule applies to rajma too. Keep the cooked beans aside.

Step 4:- Using a potato masher, mash some lentils and beans. Then turn the heat to the lowest heat and let the daal boil while making the masala.

Step 5:- To make the masala, heat 2 tablespoons butter  (Amul salted butter ), and 1 tablespoon ghee on medium flame.

Step 6:- Once the butter melts and hot, add the finely grated onion. Cook the onion for around 6 to 7 minutes or until it turns light golden brown.

Step 7:- When the onion becomes golden brown then add the ginger garlic paste and cook for 1 to 2 minutes until the raw smell goes away. Add 1 tsp chopped green chilies and stir for a minute.

Step 8:- Now add tomato puree and mix well. Cook for 2-3 minutes then puree mixer spice till oil starts coming out from the sides.

Step 9:- Add in the boiled daal in puree masala and mix well

Step 10:- Now add garam masala, Kashmiri red chili powder, and salt. Mix well.

Step 11:- Now add 1/2 cup of water, stir well and boil it on low heat for about 45 minutes. Add sugar and mix after the daal has simmered for 45 minutes.

Step 12:- Stir every 10 minutes. else daal will stick to the bottom of the pot. When simmering you can add more water if the gravy looks thick or dry.

Step 13:- When the gravy has thickened enough, then add 1 tablespoon butter and 1/4 to 1/3 cup cream. and mix well. Daal makhani should not too thick or too thin. It should be a medium consistency.

Step 14:- Simmer for 10 more minutes on low heat after adding the cream. Daal will become really creamy by now.

Step 15:- Cover the daal makhani, if you are proceeding on the dhungar method. Otherwise, you can serve daal makhani directly.

Dhungar method for daal makhani (It’s optional if you don’t want to do that then skip it)

Step1:- Heat a small piece of charcoal until it is hot on the heat. With the help of tongs, keep rolling the piece of charcoal so that it burns evenly.

Step 2:- Place hot charcoal in that steel bowl on top of the trivet. Pour melted ghee (around 1 tablespoon) on top of the charcoal.

Step 3:- You will immediately see fumes coming out of charcoal.

Step 4:- Immediately keep this bowl on top of the daal makhani. and close the pan with a lid. Let it remain like this for 2 minutes. After 2 minutes, remove the lid and remove the bowl from daal. 

Serve Punjabi daal makhani garnished with chopped coriander leaves and a few teaspoons of cream. And enjoy eating with naan, tandoori roti, chapatis or steamed rice.

Jackfruit Recipe

Welcome to my kitchen, Today we will make Kathal (Jackfruit ) ki Sabzi. The vegetable of Kathal The vegetable is flavourful and has a very good taste.  you can make it in a pressure cooker or Kadai. Kathal (Jackfruit) is a summer fruit that is easily available in the market. Raw Kathal is one of my favorite vegetables. This Kathal recipe is a very simple recipe that uses only whole spices and onions as ingredients. here is some gravy in the sabzi but not too much. Kathal can be used as a substitute for chicken or mutton. Serve Kathal ki sabzi with dal fry, raita, and piping hot chapati.  So let's come and see step by step method to cook Kathal ki sabzi.

Ingredients for making Kathal (Jackfruit) Sabzi.

• 500 gram chopped  unripe raw jackfruit (Kathal) oil for deep frying
• 3 – 4 large size onion roughly chopped
• an inch piece of ginger
• 3 – 4 garlic buds
• 2 – 3 medium size tomato
• 2 teaspoon coriander powder
• salt to taste
• 1 teaspoon  Kashmiri red chili powder
• 2 teaspoon turmeric powder
• 1 to 2 green chilies 
• 1 teaspoon cumin seeds
• 1-inch cinnamon
• 4 cloves
• 3 green cardamoms
• 1-star anise
• 4 to 5 black peppers
• ¼ teaspoon garam masala powder
• ¼ cup fresh curd
• chopped coriander leaves

How To Clean and Chop Kathal (Jackfruit):

• First, wash the peeled jackfruit.
• Now peel the jackfruit, first, grease your fingers with mustard oil. and then peel the jackfruit.
• First, wash the peeled jackfruit.
• Now peel the jackfruit, first, grease your fingers with mustard oil. and then peel the jackfruit.
• Then chop the jackfruit. Place a bowl of mustard oil next to you while cutting the jackfruit, as you will need to grease your palms with oil from time to time.
• Also spread some oil on your palms, knife and chopping board.
• Soft seeds inside the jackfruit can also be added to the vegetable, if you wish, remove the skin of the seed.

How To Make Kathal (Jackfruit) Ki Sabzi:

Step 1:- Now heat the oil in a deep Kadai on medium heat. And fry the jackfruit pieces,  till they turn light brown. now keep aside of fried jackfruits.

Step 2:- To prepare the vegetable of Kathal, first mix the chopped tomatoes with ginger, garlic, green chilis and make a paste by adding some water.

Step 3:-  Heat 2-3 tablespoons of oil in a heavy bottom kadhai over medium heat.

Step 4:- Now add 1 teaspoon cumin seeds, 1-inch cinnamon, 4 cloves, 3 green cardamoms, 1-star anise, and 4 to 5 black peppers. Allow the spices to roast and become fragrant.

Step 5:- Now add the chopped onion and saute over medium heat till onion turn light brown in color.

Step 6:- After this add tomato paste and fry the oil once again till it separates from the spices.

Step 7:- Add ¼ teaspoon turmeric powder, ¼ teaspoon garam masala powder, ½ teaspoon Kashmiri red chilly powder, and 1 teaspoon coriander powder, and salt. and fry for 1-2 minutes.

Step 8:- Meanwhile in a bowl beat ¼ cup fresh curd  (yogurt). The curd should be fresh and not sour.

Step 9:- When tomato masala will be ready then turn off the heat and add the curd. As soon as you add curd, mix all the spices well with curd.

Step 10:- Add the deep-fried jackfruit in the kadhai, stir to combine so that jackfruit pieces are evenly coated with the spice mix. Cover with a lid and let the sabzi cook over low heat for 15 – 20 minutes, stirring occasionally in between.

Step 11:- Lastly add 1 to 2 tablespoons chopped coriander leaves. Mix well.

Now your Kathal ki sabzi is ready. Serve Kathal ki sabzi with chapatis or Phulkas.

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Besan Gatte ki sabzi

Welcome to my kitchen, Today we will make Gatte ki sabzi. Gatte ki sabzi is a popular gravy based dish of Rajasthani cuisine. Gatta or Gatta is gram flour rounds which are added to spicy curd based gravy. This authentic dish from Rajasthani cuisine is very delicious to eat and can be cooked at home very easily. It can be served for lunch or dinner. Gatte ki sabzi is really given good taste with roti or rice when you will be confused about which sabzi to cook for dinner or lunch. then try this Gatte ki sabzi.  and enjoy eating with your family.is really give good taste with roti or rice, when you will be confused about which sabzi to cook for dinner or lunch. then try this Gatte ki sabzi.  and enjoy eating with your family. 

Ingredients for making Gatte.

• Besan 200 to 250 grams. if you measuring from the cup then use 2cups besan.
• 1 pinch asafoetida (hing)
• ¼ teaspoon turmeric powder
• ½ teaspoon carom seeds (ajwain)
• ½ teaspoon red chili powder
• 1 teaspoon coriander powder.
• Salt or add as required
• 3 tablespoons oil or ghee
• 2 tablespoons curd
• Water or add as required for kneading. and cooking Gatte

Ingredients for gravy.

• 1 medium-sized onion (roughly chopped)
• 4-5 pes of garlic finely chopped.
• 1 inch ginger finely chopped.
• 2 tablespoons oil or ghee
• 1 teaspoon cumin seeds
• 3-4 cloves
• 1 inch cinnamon
• 2-3 green cardamoms
• 1 small to medium bay leaf (Tej Patta)
• 1 dry red chili –  removed their seeds.
• 1 cup curd
• 1 pinch asafoetida (Hing)
• ½ teaspoon turmeric powder
• 2 teaspoons red chili powder
• 1 tablespoon coriander powder
• salt as required
• 2 tablespoons chopped coriander leaves

First, we will make dough for Gatte

Step 1:- In a large bowl or plate, take 2 cups of gram flour (besan).

Step 2:- Now mix all the ingredients in gram flour. - 1 pinch asafoetida, 1/4 teaspoon turmeric powder, 1/2 teaspoon carom seeds (Ajwain), half teaspoon red chili powder, and 1 teaspoon coriander powder. Add salt as per taste.

Step 3:- Add 3 tablespoons oil and 2 tablespoons yogurt. Mix everything very well.

Step 4:- Then add water in parts and begin to knead. and prepare a smooth and soft dough. if it is sticky, then apply oil your hands before prepare dough.

Step 5:- Till the time we prepare the dough, for making the Gatte, take 4 cups water in a pan or Kadai. Heat the water on medium or medium-high flame.

Step 6:- Divide the dough into equal portions and roll each portion into long cylindrical shapes.

Step 7:- When water comes to boil. then gently place each Gatte in the hot boiling water. Put the Gatte according to the width of Kadai.

Step 8:- When the Gatte pieces floated above the water. This means that the Gatta is cooked. check by inserting a knife in the cylindrical Gatta.

Step 9:- Now get Gatta out with the help of a spoon. Place them on a board or plate and let them become warm or cool at room temperature.

Step 10:- After they cool down, cut into small round thick discs shape. Now heat the oil in a pan and shallow fry the Gattas on medium flame till golden brown.

Now we will make gravy for Gatta.

Step 1:- First, whisk 1 cup of curd till smooth. Keep aside.

Step 2:- Heat 2-3 tbsp oil in a heavy-bottomed pan  Add 1 teaspoon cumin seeds, 3 cloves, 1-inch cinnamon, 2 green cardamoms, 1 small to medium tej Patta, and 1 dry red chili. Saute for 20-30 seconds.

Step 3:- Now add chopped onion and cook till it becomes soft and translucent. Add salt, turmeric powder, and ginger garlic paste. fry to a few secs. Now put  1 tablespoon coriander powder and 1 pinch asafoetida.

Step 4:- Now switch off the flame and quickly mix the whisked curd very well with the onion paste. and Cook until oil appears on the surface.

Step 5:- Now add 1 cup of water in which the Gatte was boiled. and mix very well. check the taste You can add salt if required. Mix again.

Step 6:- Keep bring it to boil over medium flame. When it becomes a semi-thick gravy add the fried Gatte and cook.

Step 7:- Simmer on medium-low flame till the curry thickens slightly. Stir with light hands and make sure that the Gattas has been coated well with the gravy.

Step 8:- Now switch off the gas flame and Garnish with green chillis and fresh coriander leaves.

Serve Gatte ki sabzi with roti or parathas or steamed rice or jeera rice.

Pizza cups

Welcome to my kitchen, Today we will make delicious Pizza cup. Without  Oven or Tandoor. this recipe is very easy to make at home. It tastes so yummy that children like it very much. It is very easy to make and is an instant delicious recipe. you can make it at the children's birthday party. it will like to all very much. if you kids are not like to eat vegetables, then when you make their stuffing then you can add vegetables. so let's make a Pizza cup.

Ingredients for Pizza Cup

• Bread slices – 6 to 8
• Onion – 1 medium size (fine chopped)
• Olive oil – 2 tsp
• Frozen Corns- ¼ cup
• Capsicum and carrots -1/4 cup       
• Ginger Garlic paste-1 tablespoon
• Salt – according to taste
• Italian Seasoning- ¼ teaspoon
• Chilly flakes 1teaspoon
• Pizza cheese or  mozzarella cheese- 1teaspoon
• Tomato ketchup- 1teaspoon
• Green chili (it is optional if you made for kids then skip them.

Making Method of Pizza cup

Stuffing for pizza cup

Step 1:-  Heat the 1tsp oil in the pan or Kadai.

Step 2:- As the oil heats, we will add finely chopped onion. and cook it till become light pink.

Step 3:- When the onion has pink then add ¼ cup frozen corns, ¼ cup fine chopped capsicum, and carrots. little bit salt and 1tbsp ginger garlic paste. (There is already salt in the ketchup and pizza cheese, so add salt very rarely.)

Step 4:- Mix well and cook till veggies will be dry.

Step 5:- When the vegetable is cooked well and its water is dry. of the gas stove and  transfer to a bowl to cool down.

Step 6:- Once the stuffing is cold add ¼ tsp Italian seasoning. and 1tsp chilly flakes and mix well.

Step 7:- Now add grated Pizza cheese or  mozzarella cheese.

Step 8:- Now, add 1tsp Tomato Ketchup. and again mix well.

Now prepare pizza cups.

Step 1:- Take the bread and cut their outside corner.

Step 2:- Take one bread put on the rolling board and roll the bread. (if you could not roll the dry bread so you can sprinkle some water on bread or you can keep all bread in wet clothes.

Step 3:- Now put the round shape lid or round shape Katori on bread and cut them circular with the help of a sharp knife.

Step 4:- Now apply a thin layer of butter or ghee on one side of the slices.

Step 5:-Take appam pan and put the bread slice. Place the butter side on the bottom.

Step 6:- Now fill the bread cups with vegetable stuffing.

Step 7:- Put on the top lots of grated cheese. and sprinkle some chilly flakes.

Step 8:- Now put the appam pan of low flame.

Step 9:- Cover the appam pan fully with some cover or lid.

Step 10:- Cook the pizza cups till they are crisp and cheese melts.

Pizza cups are ready to serve. Serve them hot and crisp. and enjoy to eat.