Dal Panchmel

Dal Panchmel 

This is an Indian cuisine that is famous throughout north India and people enjoy this dish with Roti, Naan and Parathas. It is easy to cook and great to taste with great nutritional value. This dish helps to create a balance in the nutrition index and helps to reach the required parameters of balance diet. You can try this at home and leave me your feedback as to how your experiences were! So let's get started.

The ingredients required for Dal Panchmel are as follows

1. Chana Dal 75 grams

2. Rajma 75 grams

3. Mung Dal whole with skin 75 grams

4. Urad Dal whole with skin 75 grams

5. Masoor dal whole with skin 75 grams

6. Onions 150 grams

7. Garlic 20 grams

8. Ginger 30 grams

9. Tomato 150 grams

10. Turmeric Powder 10 grams

11. Red Chilly Powder 30 grams

12. Coriander powder 20 grams

13. Hot Spices 5 grams

14. Tomato Puree 100 grams

15. Refined oil 100 ml

16. Green Chillies 5 grams

17. Salt as required.

The procedure for cooking Dal Panchmel is simple and easy. Follow the steps below and you can easily cook it without any hassle

In a container take all the five quality of Dals and mix well and wash them properly with water.

After properly washing the dal you need to boil them for about an hour. While boiling the dal put one teaspoon of salt so that the salt penetrates into the dals while boiling. 

Slice the onions and make ginger garlic paste.

Chop the tomatoes and green chillies. 

Heat a kadai, pour some oil and add the chopped onions and fry it properly.

When the onions turns golden brown in colour add the ginger garlic paste as fry properly. 

After about 2 minutes add coriander powder, red chilly powder and turmeric powder and mix well. Add sprinkle of water if the setup is getting stuck to the bottom while frying. 

After about 3 minutes add the tomatoes and green chillies and mix well and fry them properly.

Now add tomato puree and check the seasoning.

After checking the seasoning add the boiled dal into the brown gravy we prepared and mix well. 

Keep stirring continuously so that the Dal doesn't stick to the bottom.

Check the seasoning once again before switching off the flame. 

Guess what we are done.

Garnish with chopped coriander leaves and slit green chillies.

Dal Panchmel Ready to Serve

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Aloo Parwal Bhaji

Aloo Parwal Bhaji

Aloo Parwal Bhaji is generally accompanied with Dal and Rice and can also be served with Roti and Parathas.

The ingredients for Aloo Parwal Bhaji are as follows

1. Potatoes 200 grams

2. Parwal 400 grams

3. Ginger 50 grams

4. Tomato 75 grams

5. Green Chillies 10 grams

6. Coriander leaves 10 grams

7. Coriander powder 10 grams

8. Red Chilly powder 15 grams

9. Turmeric powder 5 grams

10. Refined oil 150 ml

The procedure for Aloo Parwal Bhaji is as follows

Peal the potatoes and cut them lengthwise.

Scrape the Parwal and cut them also in lengthwise order.

Deep fry the potatoes and parwal.

Now chop ginger, garlic, tomatoes, green chillies and coriander leaves.

Take kadhai and heat oil. Add the chopped ginger and garlic and fry properly.

After a minute add the green chillies and tomatoes and fry properly.

Now make a wet paste of coriander powder, red chilly powder and turmeric powder and add the paste into the kadhai and fry properly. If the masalas get stuck at the bottom, then add sprinkle of water and keep frying. 

When the masalas release the oil then add the fried potatoes and parwals and mix properly with the gravy. The gravy should be thick and should stick with the aloo and parwal. Don't add too much of water.

Finally garnish with chopped coriander leaves.

Your Aloo Parwal Bhaji is ready to serve.

Aloo Parwal Bhaji Ready to Serve

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Methi Murgh

Methi Murgh

Methi Murgh is an Indian delight enjoyed all over the country. If you are bored with the same kind of chicken preparation and you are looking for a change of taste, then why going to a restaurant? Make Methi Murgh at home and get ready to get pampered.

Ingredients required for Methi Murgh

1. Boiler Chicken Bengal dressed 1 kg

2. Salt as required

3. Turmeric powder 2 teaspoons

4. Refined oil 250 ml

5. Onion 150 grams

6. Ginger 50 grams

7. Garlic 30 grams

8. Sour Curd 100 grams

9. Red Chilly Powder 30 grams

10. Coriander Powder 20 grams

11. Turmeric Powder 10 grams

12. Cashewnut paste 50 grams

13. Tomato 100 grams

14. Fresh Methi leaves 300 grams

15. Kasuri Methi 30 grams

Now I am going to demonstrate how to prepare Methi Murgh

Cut the chicken into Indian curry cut and wash the chicken properly and marinate the chicken with salt and turmeric powder for about 30 minutes. 

After 30 minutes deep fat fry the chicken till it's golden brown in colour.

Slice the onions and mix with salt to extract all the water or moisture from the onions. Once the moisture is released deep fry the onions till golden brown and crisp.

Make ginger garlic paste.

Make the cashewnut paste.

Chop the tomatoes into small dices.

Take a deckchee or kadhai and heat refined oil. Add the ginger garlic paste and fry for about 2 minutes. 

Make a brown onion paste by mixing golden brown onion slices and sour curd. Now add this paste to the kadhai where the ginger and garlic paste is getting fried.

Then add the chopped tomatoes and the wet masalas made from paste of turmeric powder, red chilly powder and coriander powder. Stir the gravy continuously as it might get stuck or burned at the bottom of the kadhai. 

When the gravy starts to release oil, add the cashewnut paste and mix well.

Then add the fried chicken and keep cooking till the chicken is properly cooked and tender.

Wash the Methi leaves properly and fine chop the leaves and add to the gravy.

Now the Methi Murgh is ready to serve.

Garnish the Methi Murgh with broiled Kasuri Methi and serve hot. 

Methi Murgh Ready to Serve

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Mixed Vegetable Pulao

Mixed Vegetable Pulao

Mixed Veg Pulao is one of the most famous dish we generally prepare during any occasion where we intend to have a nice treat. This is simple and easy to make. People who think that Mixed Veg Pulao is a dish which is very difficult to prepare, this recipe will make their job easy and simple.

Note the ingredients needed for Mixed Veg Pulao

1.Pulao Rice or Dehradun Rice or Basmati Rice 500 grams

2.Hot Spices Whole 2 grams

3.Pure Ghee 150 grams

4.Carrots 100 grams

5.French Beans 100 grams

6. Green Peas 50 grams

7. Rose and Kewra water as required

8. Mace and Nutmeg powder 2 teaspoons

9. Shahi Garam Masala 2 Teaspoons

10.Salt to taste

11.Sugar to taste

12.Refined oil for frying vegetables 200ml


Cooking procedure

Wash the rice properly to remove all impurities and soak the rice for 20 to 30 minutes.

Cut the Carrots and French Beans into diamond shape and wash properly and drain all the water.

Now deep fry the vegetables in the refined oil but you must make sure that the colour of the vegetables are intact, don't fry too much so that the colour of the vegetables turns brown.

Now take a kadai or deckchee and melt the pure ghee in it. Then add the whole hot spices like cinnamon, cardamom and clove and crackle them. 

Strain the water from the rice and add the rice into the crackling garam masala and mix properly. After frying for about 2 minutes, add water in double the quantity of rice and add the green peas into the water. After the rice is three fourth cooked remove from the flame.

Then in a clean, moisture free dump container pour a little ghee and grease the bottom of the container. Then pour half of the total quantity of rice and level it equally throughout the container. 

Pour some quantity of pure ghee over the rice. 

Sprinkle about one teaspoon of Shahi Garam Masala over the rice evenly.

Sprinkle fried vegetables, salt and sugar evenly all over the rice.

Now finally pour some Rose and Kewra water over the rice uniformly.

After completing the above process we pour in the remaining rice over the present layer and repeat the above layer procedure once again. 

Now we cover the dump container tightly with the lid and with the help of some dough we seal the dump container to allow the pulao to be cooked in a dum process. Put the set up on medium flame for about 20 minutes.

The Mixed Veg Pulao is ready to be served hot.

Before serving I recommend to mix the rice properly so that the vegetables and the flavour of the pulao get mixed evenly all over the pulao.

Enjoy hot Mixed Veg Pulao with your favourite accompaniments.

Mixed Veg Pulao Ready to Serve

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Tomato Shorba

Tomato Shorba

Tomato Shorba is an Indian Appetizer and is very easy to make and great to taste. Hot tomato Shorba helps in enhancing your appetite and also prepared your taste buds for the upcoming main dishes in the menu. So, lets get started with Tomato Shorba.

Ingredients required for Tomato Shorba are as follows

1. Tomato 500 grams

2. Ginger 15 grams

3. Garlic 10 grams

4. Cumin Whole 10 grams

5. Tomato Puree 50 ml

6. Salt for seasoning

7. White pepper Powder for seasoning

8. Green Chillies 2 numbers

9. Refined Oil 30 ml

10. Kasuri Methi about 1 teaspoon

11. Mint Leaves for garnishing.

Lets play, the procedure for Tomato Shorba are detailed below for your reference

Chop the tomatoes, ginger, garlic and green chillies.

Heat oil in a stock pot or a deckchee and temper with cumin whole seeds about 8 grams and crackle it.

Then add the chopped ginger, garlic and green chillies and fry properly for about 2 to 3 minutes.

Now add the chopped tomatoes and make it boil for about 30 minutes in a medium flame.

Season with salt and white pepper powder. Add water if required but remember the consistency of the tomato shorba should be thick so don't add too much of water.

Add tomato puree to make the shorba thick and bringing the desired colour to the Shorba.

When the tomatoes are properly cooked after about 1 hour of boiling, strain the liquid. 

Now again take some oil in a frying pan and add about 2 teaspoon of refined oil and temper with the remaining 2 grams of cumin whole seeds and crackle it.

Now add the Tomato Shorba to the tempered oil and cumin seeds.

Now we are ready with our Tomato Shorba.

We need to broil the Kasuri Methi and properly wash the mint leaves.

Now pour the Tomato Shorba in a serving bowl and garnish with broiled Kasuri Methi and some fresh washed mint leaves and serve hot.

Tomato Shorba Ready to Serve

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Potato Parsley

Potato Parsley

Potato Parsley is a very very simple yet very tasty dish which can be prepared in a matter of minutes instantly.

Ingredients needed for this dish are

1. Small young potatoes 8 numbers

2. Chopped Parsley 15 grams

3. Butter 50 grams

4. Salt as per your taste requirements

5. White Pepper Powder 2 teaspoon.

Procedure of cooking Potato Parsley

Boil the young potatoes without peeling the skin. Once the potatoes are fully boiled starin off the water and peel of the skin of the potatoes.

Now take a frying pan and melt the butter.

Now add the boiled potatoes and toss it nicely for about 5 minutes. 

Add salt and white pepper powder and mix properly.

Before switching off the flame add the chopped parsley and mix properly and saute the entire setup for about 2 minutes.

Potato Parsley is now ready to be served hot.

See as I told you it is super easy and anyone can do it.

Potato Parsley Ready To Serve

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Fish Muniere

Fish Muniere

Fish Muniere is an Snack item that will blow your mind. It tastes so good that I recommend you to try it once to get addicted to it's taste. It is an awesome snack for fish enthusiasts.

Note the Ingredients

1.Bhetki Fillets 750 grams

2.Salt to Taste.

3.Lemon juice 10 teaspoons

4.White pepper powder 2 teaspoons

5. French Mustard 5 teaspoons

6. Refined oil 500ml

7. White wine - 50 ml

8.Butter 60 grams

9.Parsley 15 grams

10.Refined flour 60 grams

Now we are all set to make Fish Muniere at home by following the procedure given below.

Debone and de skin the fish fillet properly. and cut them into diamond cuts.

Now marinate the fish fillets with salt, lime juice and water for about 60 minutes. 

After marination, take the fish fillets one by one and dry them up in a dry cloth or duster to soak in all moisture. 

Now dip the fish fillets for another round of marination which is prepared with salt, white pepper powder, french mustard, 4 teaspoons of refined oil and white wine about 50 ml and mix well with the fish fillets and keep for second round of marination for about an hour.

After the second marination dry the fish fillets again with a dry duster and coat the fish fillets with seasoned flour prepared by mixing salt, white pepper powder and refined flour.

Now there is two procedure for cooking the Fish Muniere, you can either shallow fry the fish fillets or grill them.

Today I am going to shallow fry the fish fillets with refined oil and fry till it turns golden brown in colour.

When the fish fillets are properly fried, take them out and put them on a tissue paper for soaking in the excess oil of the fish.

Now we need to prepare the Muniere sauce. For that in a frying pan melt butter. After the butter is melted add finely chopped parsley and lime juice and make a thick sauce.

Now take a platter and arrange the fried fish fillets on the platter. Pour in the Muniere sauce on top the the fried fish fillets as garnish.

We are all set now to enjoy Fish Muniere with our family and friends.

Try it, you'll love it.

Fish Muniere Ready to Serve

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Aloo Jeera Fry

Aloo Jeera Fry

Aloo Jeera Fry is an accompaniment dish  which goes with dal and rice as an accompaniment. It is easy and very simple to cook.

Note the ingredients required for Aloo Jeera Fry

1. Small potatoes 8 to 10 in number

2. Whole Cumin Seeds 5 grams

3. Refined oil 100 grams

4. Salt as required

5. Chopped Coriander leaves for garnish.

The procedure for making Aloo Jeera Fry is furnished below

First of all we are going to wash the potatoes thoroughly and peel the skin of the Potatoes and cut them into half.

Boil the potatoes to three fourth done stage.

In a frying pan pour some refined oil and heat the oil.  When the oil gets heated add the Cumin whole seeds and crackle.

Then added the boiled potatoes and nicely fry the potatoes. 

Add some turmeric powder and salt to taste. 

Fry the potatoes nicely till the potatoes gets fully soaked with seasoning and fully soft and tender.

Garnish with chopped coriander leaves.

The Aloo Jeera Fry is ready to serve hot.

Aloo Jeera Fry Ready to Serve

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Chicken Do Pyaza

Chicken Do Pyaza

Chicken Do Pyaza again another Indian recipe which is world famous. This recipe is very simple and can be 

easily cooked at home, so let me teach you the amazing and delicious Chicken Do Pyaza.

 Note the ingredients required for Chicken Do Pyaza

1. Boiler chicken Bengal dressed 1  whole chicken

2. Salt to taste

3. Sugar to taste

4. Turmeric powder 5 teaspoon

5. Refined oil 200 ml

6. Sour Curd  200 Grams

7. Ginger 50 grams

8. Garlic 20 grams

9. Red chilli powder 30 grams

10. Coriander powder 20 grams

11.Cashewnut - 50 grams

12.Button Onions or Shallots 50 grams

13. Shahi Garam Masala - 10 grams

14. Chopped Coriander Leaves for garnish

The cooking procedure of Chicken Do Pyaza is easy and simple as described in details below 

Cut the chicken into Indian curry cut and marinate with turmeric powder and salt for about 1 hour.

After an hour deep fry the chicken to golden brown colour.

Saute the shallots after cutting it into half.

In a kadai take some refined oil and temper the oil with whole hot spices such as cloves, cinnamon stick 

and cardamom. 

Fry sliced onions to golden brown colour.

At the smoking point add the ginger and garlic paste and fry it till the garlic looses it's raw flavour. You can 

add a few drops of water if the ginger garlic starts sticking to the pan or kadhai.

Now add the paste of turmeric, red chilly powder and coriander powder and keep stirring.

Add sour curd when the onion turns brown.

Once the masala start to leave oil which indicated the masala is more or less cooked.

Add water and make a thick gravy.

Now we need to make a paste of cashew nut and add it to the gravy to make it thick.

Add the fried chicken into the boiling brown gravy and cook till the chicken is fully cooked and the 

gravy is deeply incorporated into the chicken.

Finally add Shahi Garam Masala Powder and saute Shallots into the gravy.

Garnish with chopped Coriander leaves.

Now we are done with our Chicken Do Pyaza. 

Serve hot with Paratha and Naan.

Chicken Do Pyaza Desired Consistency

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Enjoy your Chicken Do Pyaza.

Moong Dal with Coconut

Moong Dal with Coconut

This is an Indian recipe cooked all over the country because of its amazing taste and flavour which  can be accompanied by both Rice and Roti. So without wasting much of your time lets begin our Moong Dal With Coconut.

The ingredients required for this recipe are listed below

1. Moong Dal 400 grams

2. Grated Coconut half number

3. Whole Cumin Seeds 15 grams

4. Red Chilli Whole 4 to 5 in number

5. Salt to taste

6. Sugar to taste

7. Chopped Ginger 5 grams

8. Refined oil 4 to 5 teaspoon

9. Green Chilly 5  numbers

10. Chopped coriander leaves for garnish.

Let's begin the cooking now, one thing that I would request to all my viewers is please use a good quality of Moong Dal to make this recipe special because an inferior quality Moong Dal will definitely spoil the taste.

To begin with wash the Moong Dal properly to remove all the impurities.

In a fresh container or Kadhai broil or dry fry the Moong Dal till it begins to become light brown. Now this is a very important step, dry frying too much can burn the Dal. So we need to be on standby mode and very cautious while dry frying the Moong Dal. 

As soon as the Moong Dal begins to change colour pour water into the Dal and cook it to half done stage.

In a frying pan pour 4 to 5 teaspoons of Refined Oil and heat the oil. 

Add the chopped ginger and saute.

Now temper the oil with cumin whole and Red Chilli Whole.

Add the Moong Dal to the tempering oil and mix properly.

Now add slit green chilli, salt and sugar according to your taste requirements.

Add the grated coconut and mix well.

Cook the Dal till the Dal is fully done and the consistency of the dal should be thick and pouring consistency.

Garnish the Dal with grated coconut and finely chopped coriander leaves.

The Moong Dal with Coconut is ready to serve.

Moong Dal With Coconut ready to serve

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Plain Pulao - Desi Style

Plain Pulao Desired Texture

Hello friends, today I am going to show you very simple and a famous Indian desi recipe which is cooked in every Indian household but there are many requests asking for demonstration of famous Indian recipe Plain Pulao.

The ingredients required for Plain Pulao are as follows

1. Basmati rice 500 grams

2. Cashew Nut 60 grams

3. Raisins 25 grams

4. Pure Ghee 100 grams

5. Garam Masala whole cinnamon,Clove, Mace, Cardamom and Nutmeg.

6. Salt to taste

7. Sugar to taste

8. Rose and Kewra Water

9. Shahi Garam Masala 5 grams

Now let's start cooking

First of all we are going wash the rice properly and soak  the rice for 20 minutes.

Take a brass degchi or utensil in which we are going to prepare the pulao and put it on the flame.

Add the pure ghee and melt it. When the ghee is melted at the whole hot spices and crackle it. Now add the rice and crackle the rice in the ghee for a few minutes. 

Now add Milk or Water in double the quantity of the total amount of rice.

After the rice is three fourth cooked remove from the flame.

Fry cashew nut and raisins in ghee.

Now in a separate degchi or utensil we are going to prepare the layers of the pulao. Take half the quantity of three fourth cooked rice and spread it evenly all over the degchi. 

Now pour some quantity of liquid ghee.

Sprinkle some amount of Shahi Garam Masala over the setup. 

Sprinkle the fried cashew nut and raisins over the top.

Add some salt and sugar as per your taste buds.

Now add the Rose and Kewra water

After completing the above process we again pour a layer of three fourth cooked rice on top of it and repeat the above process. This way we prepare layers of rice for an even mix of flavours and masalas.

At the end we cover the degchi container containing the above layers of rice tightly with a airtight lid and put the setup on flame and give the rice a nice dum cook till the rice is cooked nicely.

After we are done with the dum, we put off the flame, remove the lid and mix the rice thoroughly.

And now guess what? We are done and the Plain Pulao is ready to be served hot.

Plain Pulao Ready to Serve

See it's simple and can be done easily without putting in much effort. 

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Aloo Bhindi Masala

Aloo Bhindi Masala Ready To Serve

Ingredients required to make this dish

1.  Potatoes 200 grams

2.  Bhindi 400 grams

3.  Refined oil 300 ml

4.  Onion 100 grams

5.  Ginger 30 grams

6.  Garlic 30 grams

7.  Coriander powder 10 grams

8.  Turmeric powder 5 grams

9.  Red chilli powder 10 grams

10. Coriander leaves 25 grams

11. Green chilli 15 Grams

12. Garam masala powder 15 grams

13. Salt to taste

14. Sugar to taste

Let's begin the cooking procedure

Peel the potatoes and cut the potatoes lengthwise

Remove the head and the tail part of Bhindi /  Ladies Finger 

Now fry the potatoes and the bindi to 3/4 cooked stage.

Finely chop the onion, ginger, garlic, green chillies and the coriander leaves.

Now we make the gravy for the Bhindi Masala

For that we take a frying pan and add refined oil in it

When the oil is heated add the chopped onion and fry the onions for about 2 to 3 minutes. After that add the ginger and garlic and keep frying for about 2 minutes.  Now add the wet masala made out of red chilli powder, turmeric powder and coriander powder. 

Add salt and sugar and mix properly.

Add the fried vegetables to the gravy and check the seasoning by tasting it.

While cooking this dish you should always keep in mind that we are not going to add too much water in it  as the consistency of the Bhindi Masala is dry.

When the desired consistency is achieved take out the Bhindi Masala into a serving bowl and garnish it with finely chopped coriander leaves and green chillies.

Aloo Bhindi Masala Desired Consistency

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Fish Kalia - An Authentic Bengali Speciality

Fish Kalia - A Bengali Speciality

Ingredients

1. Katla or Rahu fish [ From one KG we can get 15 pieces ]

2. Onion : 200 grams

3. Ginger :  30 grams

4. Garlic :  30 grams

5.  Tomato : 100 grams

6.  Refined oil : 300 ml

7.  Coriander powder : 20 grams

8.  Turmeric powder :  10 grams

9.  Salt to taste

10. Sugar to taste

11. Red chilli powder : 15 grams

12. Cauliflower : medium size : 1 No.

13. Green peas : 100 grams

14. Raisins :  30 grams

15. Potatoes : 200 grams

Cooking procedure

Wash the fish properly two to three times and go for Indian style marination that is after washing the fish nicely mix salt and turmeric powder with the fish and keep it for 30 minutes.

Slice the onions, finely chop ginger and garlic and dice tomatoes.

Cut the cauliflower into small florets  and dip into bryan solution  that is solution of salt and water which helps to kill all  germs and insects present within the cauliflower and they floats to the surface of the water.

Cut the potatoes into small dices

Soak the green peas into water

Fry the fishes to have done stage. Make sure you are deep frying the fishes to get the maximum taste.

Deep fried cauliflower florets and the potatoes separating one by one.

Saute the raisins.

Fry the onions into golden brown colour.

Now add the ginger and garlic paste.

After frying for about 2 to 3 minutes add the wet powder paste of coriander, red chilli powder and turmeric powder in the ratio of 2:1:1. 

Now fry the masalas for about 2 to 3 minutes.

Now add this tomato and keep stirring properly so that the masalas doesn't stick to the bottom of the pan.

Now you can add the salt and sugar and mix properly.

Now we are ready with the gravy.  What we need to do now is adding the fishes which are properly fried and also add the fried vegetables. Mix the fish and the vegetables properly with gravy and cook for about 5 more minutes. 

Now you need to put your tongue to the test by testing the gravy and see if the taste and the seasoning is done properly. 

Now we are done with the fish Kalia the only thing that needs to be done is the garnishing. 

We the Bengalis like this particular dish to be garnished with  finely chopped coriander leaves and slits of green chilly

If you want to cook fish cook it as the Bengalis do

So we're done. Serve hot  with plain rice and let people praise you for this amazing dish.

Fish Kalia Garnished

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DAL FRY - Typical Indian Dish Home Make Recipe.

DAL FRY DESIRED CONSISTENCY

Dal Fry is one of the most favourite and commonly cooked in every households in India. This is very health and tasty dish commonly enjoyed with Roti and Parathas. Today I am going to demonstrate a easy and secret recipe for a delicious Dal Fry and after reading this procedure you will surely get some important tips to cook Dal Fry in a different procedure and enjoy the same with your near and dear ones.

Ingredients -

1. Arhar Dal / Tur Dal - 400 grams

2. Green Chillies - 25 grams

3. Turmeric Powder - 10 grams

4. Tomatoes - 10 grams

5. Whole Cumin seeds - 15 grams

6. Ginger - 30 grams

7. Garlic - 30 grams

8. Coriander Leaves - 10 grams

9. Salt to Taste

10. Sugar to taste

11. Butter - 50 grams

12. Whole Red Chilly - 2 to 3 numbers

13. Refined Oil - 2 teaspoon

Procedure - 

Wash the dal properly and boil the dal and keep scrum or keep cleaning the froth that appears in the surface of the water at regular intervals. When the Dal is 3/4 th cooked add some slit green chillies and turmeric powder. Fine chop the ginger, garlic, green chillies, coriander leaves and dice the tomatoes. Now heat a kadhai or a frying pan and put a little quantity of refined oil about 2 teaspoons. When the oil is heated temper the oil with whole cumin seeds and red chilly whole. After crackling for sometime add the chopped ginger, garlic, tomatoes. Fry for about 4 to 5 minutes, now add the Dal into this tempering and stir mix properly. Add salt and sugar to taste. Cook till the consistency of the Dal becomes thick and creamy. When the desired consistency is obtained, switch off the flame and the Dal Fry is now ready. Garnish with chopped coriander leaves and finish it off with small dice of butter. 

DAL FRY 

Dal Fry is generally accompanied by Roti and Parathas.

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JEERA RICE - Instant Ready Procedure

Jeera Rice Home Make Recipe

Hello my friends. Today I am going to teach one of the most cooked food item of an Indian Kitchen, can you guess? It's Rice. To start with I am going to let you know that there are two procedures of cooking rice.

1. Absorption Method : For this process double amount of water is required in comparison to the total amount of rice.

2. Drainage Method : For this process the total amount of water needed id three times the amount of rice. This process is utilized for bulk quantity cooking of rice.

Now, I am going to demonstrate the procedure for preparation of Jeera Rice.

Ingredients : 

1. Basmati Rice : 500 grams.

2. Whole Cumin Seeds : 40 grams.

3. Refined oil : 100 ml.

4. Water : About 1 litre.

5. Ghee : 2 teaspoon.

Procedure :

Take a bowl and pour the rice into the bowl and wash it properly with water. After properly washing the rice drain all the water and keep it aside. Now heat a brass deckchee or the utensil in which you normally cook rice and add refined oil into it. When the oil is heated up, add the whole cumin seeds into the oil and temper the oil. When the cumin seeds starts to turn it's colour into light reddish, add the wet rice into it and crackle it. After 2 minutes add water into the crackling rice. Now after adding the water allow the water to heat up. When the water is reaching the boiling point add some salt and sugar. The salt is given at this stage so that the salt gets incorporated into the rice and the sugar is added to give some sweetness and also one of the major reason behind adding sugar is it prevents the rice from breaking up while cooking. Keep cooking till the water is completely dried up and absorbed by the rice. The rice should not be soggy. The desired consistency is moisture free and free flowing. Add ghee and mix it well. 

See, it's simple. The Jeera rice is now ready to be served hot. You can try this dish every now and then because having plain rice every days sometimes becomes boring. This Jeera rice will change the boredom and also enhance the taste of the accompaniments.

Jeera Rice Desired Consistency

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