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Knead the atta along with all the ingredients, cover and keep aside for 30 minutes
Heat the griddle and start rolling out small round portions of the dough with a rolling pin
If you wish to add oil, as you would while making parathas, feel free to do so
Make the rotis on the griddle, and again add 1/4 tsp oil, if you wish to
Serve hot with Yam Masala or any other vegetable side dish.
Wash dal and rice separately. Soak in salty water for half an hour. Heat ghee in large saucepan fry the onion till crisp and brown. Remove. In same ghee, add seeds, leaves, chilli, pepper and cloves. Add the soaking water of dal and rice. Allow to come to boil. Add dal and allow to boil for 5 min. Add rice, turmeric, salt and cook in high for 10-12 mins. Put on simmer and cook till the rice is done and water has evaporated. Garnish with fried onions and chopped coriander. Converted by MC_Buster. Converted by MM_Buster v2.0l.
Add the spinach leaves and the sodium bi carbonate and cook the leaves for a minute over a high flame till the leaves are cooked.
Drain the leaves and when cool grind in a blender. remove and keep aside.
Cook the dal ,turmeric powder, chilly powder and the salt in a pressure cooker.
When the dal is cooked remove from the flame and keep aside.( make sure the dal is dissolved in the water, if the water was not sufficient add some more water and cook the dal again in a pan . use a wooden spoon to mash the dal).
Transfer the dal to a pan and add the spinach paste. mix thoroughly.
Cook over a low flame for 2 minutes.remove from the flame and keep aside.
Melt the butter in a pan . Add the garlic and fry for till the garlic turns light brown in color.
Add the ginger and the asafoetida and fry for a few seconds over a low flame.
Add the dal and mix thoroughly. remove from the flame and serve hot garnished with cream.
2-3 small Thai green chilies, finely minced (to taste)
½ cup of cilantro leaves finely chopped
½ inch piece of ginger, peeled and finely grated
½ tsp turmeric
½ tsp ground cumin powder
½ tsp ground coriander powder
½ tsp red chili powder (to taste)
salt & pepper to taste
1 cup moong dal flour (or you can use chickpea flour/gram flour/besan)
½ cup rice flour
oil for frying, canola or vegetable
For the curry:
1 large onion, finely diced
2 cloves of garlic, finely minced
3 medium tomatoes, finely chopped
1 tsp ground cumin powder
1 tsp ground coriander powder
½ tsp turmeric
1 tsp garam masala
salt & pepper, to taste
juice of ½ lemon or lime
4 tbsp tomato paste
½ cup of cream (or ½ cup good quality yogurt)
2 tbsp of oil, canola or vegetable
finely chopped cilantro leaves for garnish
How to make Dal kofta curry:
To make the Koftas:
Sprinkle the grated zucchini with a little salt, mix well and allow to drain in a colander atop another larger bowl for at least 30 minutes. Using a tea towel, gently squeeze out any excess liquid. Reserve the drained liquid. Finely mince the grated zucchini and set aside until needed.
In a large mixing bowl, combine the moong dal flour with the rice flour and add the spices (turmeric, ground cumin powder, ground coriander powder, red chili powder, salt and pepper). Mix well and add the zucchini, ginger, green chilies, shallots and cilantro leaves. In small increments, add enough water to form a thick batter.
In a large deep skillet or work on medium high heat, add enough oil to shallow fry. When hot, carefully add large tablespoonfuls of the batter. This may be done in batches but gently fry the koftas on all sides until they are golden brown. Drain well and set aside.
At this point, they can be served as appetizers with your favorite chutneys or sauces. Also, once they have cooled, you can freeze any extra koftas in an airtight plastic freezer bag or container.
To make the Curry:
In a large deep skillet on medium high heat, add the oil and when hot add the onions. Let fry for a few minutes until just lightly browned and then add the garlic. Stir fry and add the spices (ground cumin, ground coriander, turmeric, garam masala, salt and pepper). Let the spices cook for a few minutes and then add the tomatoes and the tomato paste. Next, add the lemon/lime juice and the reserved zucchini liquid. There should be enough liquid (about 1.5 cups, add water if needed). Cover, reduce the heat and let simmer 8-10 minutes. Remove from the heat, let cool slightly (10-15 minutes) and stir in the cream or yogurt. Carefully add the koftas and gently reheat on low. Let the koftas soak in the curry for 8-10 minutes before serving. Garnish with cilantro and serve hot with fresh rotis and fragrant Basmati rice.
Wash 1 cup of black lentils and boil and strain it. In ½-1 kg of chicken add 1 cup of yogurt, 1 tbsp of ginger garlic paste, 4 lemons, 1 bunch of mint, 8 green chilies, 4 green cardamoms and salt to taste and boil without water. When the water of the chicken gets dry dish it out.
Heat the oil and fry 4 onion sliced till it gets golden brown. Spread the onion the newspaper to get its oil dry and put on the boiled chicken. Boil 1 kg basmati rice add while boiling few mints, 1 tsp of black cumin seeds, green chili, salt, white vinegar and small cardamom.
In the pan of rice put the oil on the base of it and then put one layer of rice and another layer of lentils. After that put another layer of chicken and sprinkle few crushed onions.
Put the layer again as before. On the put rice, then fried onions, ghee and 2 lemon juice and put the pan on high flame. After 10 minutes the flame. Now serve the biryani with yogurt.