When we were on our way back from Kass yesterday Nakshat was very keen to eat out and wanted to have paneer and naan. I was wanting to hit home and my cosy bed fast so promised to make this for him for dinner today. I also added dal makhani as a bonus since he agreed to wait! My recipe for dal makhani is very simple and it makes delicious dal. I am not so much of a garlic fan so have not used any. You can replace heeng with garlic. Just try it once and let me know..
Dal makhani ingredients:
Saboot urad dal: 1 bowl
Tomatoes: 1/4 kg
Ginger: 25 gms
Heeng: 2 pinches
Kasoori methi: 1/4 tsp
Saboot urad dal: 1 bowl
Tomatoes: 1/4 kg
Ginger: 25 gms
Heeng: 2 pinches
Kasoori methi: 1/4 tsp
Red chilli powder: 1/2 tsp
Fresh cream/butter: 1/2 bowl
Pure ghee: 2 tbsp
Salt to taste
Clean dal to remove any stones or wodden sticks. Wash well and soak overnight. You can add a handful of rajmah if you like. Nakshat does not like so I do not use. In the morning add more water if required, add salt and a tbsp of ghee and pressure cook for 2 whistles. Allow the steam to settle and then simmer over slow fire. Puree the tomatoes and ginger together. Add to simmering dal (yes without tempering; so simple na) and simmer for another 45-60 minutes. Keep stirring in between so that dal does not stick to the cooker. If it gets too thick before at least 45 minutes are over, add little water. Once you find that the texture is creamy and thick, remove from gas. Check salt. Heat the rest of ghee, add heeng, kasoori methi and chilli powder and pour over hot dal. top with fresh cream or butter and serve hot. If you are calorie conscious(like me, even though it does not show) eat it without butter, tastes equally good..to me at least :) Poor Nived too gets to eat it without butter.
Shahi Paneer
150 gms. paneer (cottage cheese)
2 tbsp. ghee or butter
2 onions chopped into strips
1/2" piece ginger chopped fine
2 tomatoes chopped fine
Fresh cream/butter: 1/2 bowl
Pure ghee: 2 tbsp
Salt to taste
Clean dal to remove any stones or wodden sticks. Wash well and soak overnight. You can add a handful of rajmah if you like. Nakshat does not like so I do not use. In the morning add more water if required, add salt and a tbsp of ghee and pressure cook for 2 whistles. Allow the steam to settle and then simmer over slow fire. Puree the tomatoes and ginger together. Add to simmering dal (yes without tempering; so simple na) and simmer for another 45-60 minutes. Keep stirring in between so that dal does not stick to the cooker. If it gets too thick before at least 45 minutes are over, add little water. Once you find that the texture is creamy and thick, remove from gas. Check salt. Heat the rest of ghee, add heeng, kasoori methi and chilli powder and pour over hot dal. top with fresh cream or butter and serve hot. If you are calorie conscious(like me, even though it does not show) eat it without butter, tastes equally good..to me at least :) Poor Nived too gets to eat it without butter.
Shahi Paneer
150 gms. paneer (cottage cheese)
2 tbsp. ghee or butter
2 onions chopped into strips
1/2" piece ginger chopped fine
2 tomatoes chopped fine
1 tbsp curd
1/4tsp. red chilli powder
1/4tsp. garam masala
salt to taste
1/2 cup cream
1 tbsp. chopped coriander to garnish
Chop the paneer into 2" fingers. Heat half the ghee. Add onion and ginger. Fry for 3-4 minutes. Add tomatoes and cook for another 2-3 minutes.Add curd and cook for another 5 minutes. Blend in a mixie till smooth. Heat remaining ghee, add gravy and other ingredients except cream and paneer. Boil to get a very thick gravy. Just before serving, heat gravy, add cream, garam masala and paneer fingers and boil for 1-2 minutes. Garnish with chopped coriander. I did not have any at home today so could not garnish :(
Naan
Ingredients:
Whole wheat flour(I do not use maida): 1 cup
Curd: 1/2 cup
Baking soda: 1/4tsp (very unhealthy but makes delicious naans...for once in a while)
Sugar: 1/4 tsp
1/4tsp. red chilli powder
1/4tsp. garam masala
salt to taste
1/2 cup cream
1 tbsp. chopped coriander to garnish
Chop the paneer into 2" fingers. Heat half the ghee. Add onion and ginger. Fry for 3-4 minutes. Add tomatoes and cook for another 2-3 minutes.Add curd and cook for another 5 minutes. Blend in a mixie till smooth. Heat remaining ghee, add gravy and other ingredients except cream and paneer. Boil to get a very thick gravy. Just before serving, heat gravy, add cream, garam masala and paneer fingers and boil for 1-2 minutes. Garnish with chopped coriander. I did not have any at home today so could not garnish :(
Naan
Ingredients:
Whole wheat flour(I do not use maida): 1 cup
Curd: 1/2 cup
Baking soda: 1/4tsp (very unhealthy but makes delicious naans...for once in a while)
Sugar: 1/4 tsp
Oil: 1 tsp
Mix all the ingredients to make a nice soft dough and leave for 2hrs. Roll out naans, heat your tava turned upside down, smear one side of naan with water and place it on hot tava with watery side down. Smear little water on top too and quickly sprinkle toppings. Once you see (in about 20 seconds or so) big bubbles forming up in the naan, carefully turn the tava so that top side is directly on fire. Gently remove from tava and top with butter.
Nakshat loved the dinner today and ate 3 naans, full bowl of dal and almost half of paneer. What satisfaction for a mom!
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