Sunday, 9 February 2014

Masoor Dal Pulao


·         Basmati - 2 cup (soaked in water for 15 minutes)
Red lentil (masoor dal) - 1cup (Soaked in water for 15 minutes)
·         Onions-2 finely chopped and  fry till brown
·         Tomato – 1
·         Onions-2( chopped )
·         Cardamom and cloves - 3 each
·         Garlic (minced) - 2 cloves
·         Turmeric powder – Pinch
·         Ginger  - 1 inch grated
·         Green chilies – 2
·         Garam masala - 1 tsp.
·         Salt – to taste
·         Coconut milk - 2-1/2 cups or Milk with Jafran
·         Chopped Vegetabole-1 cup
·         Ghee-2-3 tbs
·         Sugar to taste
For  tempering:
Cumin seeds, Garam masala ,bay leaves, suger to taste.

Preparation method:
Boil the rice till half done rains the water and keep aside to dry.
In a pan, put  ghee and sauté the bay leaf, cloves, cumin, cardamom, garlic, chilies, ginger, onion and salt. When onions become translucent, add vegetables then mix the garam masala, turmeric ,and tomato. Sauté for another few minutes.
Put the lentils  in it. Stir well and sauté until the mix becomes aromatic.
Now add the coconut milk and combine well. If required pour some water
Cook covered for 10 minutes.Now add halfdone rice , salt and  sugar and brown onion.
Switch off the flame. When done mix 2-3 tablespoon ghee, garnish with some brown onion and

Serve hot

Friday, 7 February 2014



·         Spinach                        500 grams
·         Paneer (Cottage Cheese)  200 grams
·         Green Chilies                1-2
·         Garlic                            5-8 cloves
·         Onion                           1 midium size ,finely chopped
·         Cumin seeds                 ½ teaspoon
·         Oil                                3-4 Tablespoon
·         Turmeric powder            1 teaspoon
·         Red Chilly Powder           1 teaspoon
·         Sugar                           to taste


Wash spinach thoroughly and cut . Blanch in salted boiling water for two minutes.  Drain the water and again pour some cold water. Squeeze out excess water.  Grind spinach into a fine paste along with green chilies. Dice paneer into small cube. You can fry the Paneer if don’t want a raw flavor. Peel, wash and chop garlic. Heat oil in a pan. Add cumin seeds. When they begin to change color, add Onion and chopped garlic and sauté for half a minute. Add the spinach puree and stir. Add salt haldi powder and red chilly powder . Add  some water if required. When the gravy comes to a boil, add the paneer and mix well. Add some sugar . Serve hot.