Recipe- Daal Makhni

Daal Makhni


Ingredients
Urad whole Black Daal 0.5 cup
Rajma 1 tbsp
Ghee 1 tbsp
Jeera 1 tsp
Hing /Asafoetida 1 pinch
Ginger 1 inch pc (sliced thin strips)
Salt 1 tsp (or according to taste)
Milk 2 cups
Cream 1 tbsp
Garam masala powder 1 tsp
Daal makhni masala 2 tsp (Store Brought)

Method

  • Wash and soak Urad daal and Rajma overnight.
  • Pressure cook (1 whistle on high flame and then 3-4 whistle on low flame) with 1 tsp salt and 2 cups of water. 
  • When done open the pressure cooker and check if daal is cooked well.
  • Add 1 cup milk and keep it on low flame for 0.5 an hour. (Do not close lid you may just cover with a plate) 
  • Keep stirring at regular intervals.
  • After half an hour take 1 tbsp ghee in a pan and heat on high flame.
  • When ghee is hot enough add jeera and let it cracker.
  • Now add hing and ginger strips, fry.
  • Add Daal makhni masala and fry for few seconds.
  • Add this tempering to daal and mix well.
  • Add one more cup of milk and lets cook for another half an hour on low flame.
  • Keep stirring at regular intervals.
  • When daal reaches to desired consistency,mix garam masala and switch off the flame.
  • Garnish with cream and ginger.
  • Serve hot.


Tips
You may also add onion, garlic and tomato while frying.
While serving if daal is thick add some milk and heat it on high flame until desired consistency.
If you do not have daal makhni masala add 1 tsp red chilli powder, 1 tsp Coriander powder 1 tsp bhuna jeera powder, 1 tsp garam masala and 1 tsp dry aamchur powder.

“Be Vegetarian be Happy”
“Live and Let Live”



Recipe- Vermicelli Poha

Vermicilli Poha

Vermicelli 1 cup
Onion 1 small (Sliced in thin strips)
Carrot 1 small (Sliced in thin strips)
Capsicum 1 small (Sliced in thin strips)

Salt 1 tsp (or according to taste)
Turmeric Powder 1 tsp
Red chili Powder 1 tsp
Mustard Seeds 1 tsp
Ajwain/ Carom seeds 0.5 tsp
Method

  • First dry roast vermicelli in a non stick pan untill golden brown.
  • Meanwhile take 3 cups of water in a pan and bring it to boil.
  • When done add roasted vermicelli to the boiling water with 1 tsp of salt and 1 tsp oil.
  • Cover half the pan and leave it around 4-5 minutes on medium flame.
  • When vermicelli is boiled strain and wash with cold water. Keep aside.
  • Now take olive oil in a non stick pan and heat on medium flame.
  • When oil is hot enough add Mustard seeds and ajwain and let it cracker.
  • Add Onion and fry till change in color.
  • Add Turmeric powder, Red chili powder and all other vegetables with pinch of salt. 
  • Fry for few seconds, cover the pan and reduced the flame to low .
  • Check after 4-5 minutes when vegetables are soft mix vermicelli and toss well on high flame. 
  • Now cover the pan and leave it on low flame for 1-2 minute.
  • Serve hot. 


Tips
You can use yellow or red capsicum as well to make the dish more colorful.

according to your child taste and tolerance.

Recipe- Suji Uttapam

Suji/ Semolina Uttapam




Ingredients (2 nos)
Suji/ Semolina 1 small cup
Curd 2 tbsp
Crushed black pepper 1 tsp
Salt according to taste
Chopper onion 2 tbsp
Chopper tomato 2 tbsp
Chopper capsicum 2 tbsp

Method

  • Take suji in a deep bowl add curd and salt, mix well.
  • Add sufficient water to make a thick paste.
  • Cover and keep aside for 0.5-1 hours.
  • Heat a non stick tawa on a medium flame.
  • Apply some oil and pour half of the suji batter on tawa.
  • Spread in thick layer (around 0.5 inch thick) making a round shape.
  •  after spreading it on tawa reduce the flame to low. 
  • And start sprinkle all the vegetables (use only half of quantity)
  • When done spread a layer of paneer and sprinkle salt and crushed black pepper.
  • Press gently with a flat spoon and spread 1-2 tsp of oil on the top.
  • Now check if uttapam has started leaving sides flip it very carefully.
  • Fry other side as well at low flame for around 4-5 minutes
  • Check if done turn it again n fry on medium heat for 1-2 minute.
  • Serve hot with ketchup or chutney.

You can use yellow or red capsicum as well to make the dish more colorful.
Be very careful when you flip the uttapam as it might break.
according to your child taste and tolerance.

Recipe- Mirch Ka Salaan

Mirch Ka Salaan

Ingredients

Ghreen Chilli Moti  5 nos

Grated Paneer 3 tbsp

(or according to taste)
For Gravy
Oil 1 tbsp

Jeera 1 tsp

Hing /Asafoetida 1 pinch

Ginger Paste 2 tsp
Tomato Puree 5 tbsp

Salt 1 tsp (or according to taste)

Method
  • Wash Green chili properly, wipe with clean kitchen towel.
  • Slit them, remove the seeds and keep aside.
  • Now we will prepare stuffing.
  • Take a small bowl, mash well boiled potato and grated paneer.
  • Add salt, jeera powder, black salt and chaat masala mix well.
  • Reserve around 2 tbsp of stuffing for gravey.)
  • Not take 1-2 tbsp oil in a flat pan and fry stuffed chili from all sides.
  • Cover the pan and leave on low flame for around 5-6 minutes.
  • Check when chilis are soft switch off the flame and keep aside.
  • ake 1 tbsp oil in a pan and heat on high flame.
  • When oil is hot enough add jeera and let it cracker.
  • Add asafoetida, ginger paste, turmeric powder, coriander powder and fry.
  • Add tomato puree and fry till it leave sides of the pan.
  • Switch off the flame and cover the pan.
  • Now take curd in a small bowl and beat well for few seconds so that their is no lumps.
  • Add this curd to the gravy and mix well.
  • switch on the gas on medium flame, fry and keep string otherwise it will curdle.
  • When a boil comes turn the gas to low flame and add reserved stuffing mix well.
  • Add sufficent water (depends how thick you want the gravy) cover the pan and let it boil.
  • Check in 3-4 minutes if gravy starts leaving oil.
  • Switch off the gas.
  • For serving take gravy in a bowl and slip the chills inside.
  • Serve hot with puri, naan, chapati or rice.
Tips

Switch off the flame before adding curd. 
Keep stirring after adding curd as it can curdle otherwise.
Remove seeds from chilis or it can go really hot.

“Live and Let Live”



Recipe- Palak Paneer

Palak Paneer



Ingredients
Spinach/ Palak 3 bunch
Paneer 100 gm
Tomato 1 medium
Onion 1 medium
Green Chili 2 medium
Ghee 1 tbsp
Jeera 1 tsp
Coriander seeds 1 tsp
Hing /Asafoetida 1 pinch
Ginger Garlic Paste 2 tsp
Red Chili 1 tsp (or as per your taste buds)
1 tsp (or according to taste)

Method
Soak washed and clean palak in big bowl filled with water for half an hour, so that all dirt (if letft) sits down in the bottom of bowl.
Boil 3-4 cups of water (with 1 tsp salt) in a deep pan and add washed palak to it.
Cover the pan and leave for 10 minutes on low flame.
Switch off the flame and remove palak in another bowl.
When palak is cooled enough grind it with green chili in mixer jar, set aside.
Take 1 tbsp ghee in a pan and heat on high flame.
When ghee is hot enough add jeera and let it cracker.
Now add hing, coriander seeds and fry.
Add finely chopper onion and fry untill pink in color.
Add Ginger garlic paste and fry.
Add roughly chopper tomato and fry untill soft.
Add red chilli powder and palak puree fry fow few minutes.
Reduce the flame to low and cover the pan for 5 minutes.
Meanwhile cut the paneer in to approx 1 inch pc.
Heat a non stick tawa on medium flame.
Roast paneer (without using any oil or ghee) on all sides.
When done remove in a bowl.
Now check the palak if done switch off the gas and mix with roasted paneer. 
Serve hot with naan, chapati or rice.

Tips
If you do not eat onion garlic, omit it from recipe.

“Be Vegetarian be Happy”
“Live and Let Live”