Month: July 2020

Kesari Baat | How To Make Rava Kesari | Sheera Recipe | Suji Halwa

Kesari Baat | How To Make Rava Kesari | Sheera Recipe | Suji Halwa

Course : Dessert  | Cuisine: Indian | Prep Time: 5 minutes | Cook Time: 30 minutes | Servings:6 We have shown how to make Rava Kesari with all the tips to make perfect Kalyana Rava Kesari or wedding style Rava Kesari or suji halwa. We have not used any artificial color. Rava Kesari is 

Hotel sambar without cooked dal | Hotel Sambar Recipe

Hotel sambar without cooked dal | Hotel Sambar Recipe

There are many types of sambar. Hotel Sambar is the sambar that is served with idli, dosa, medu vada, etc in restaurants. There is a slight difference in the sambar served at feasts during marriages, feasts at temples, and sambar served at restaurants. Again restaurants 

Palak Dal Restaurant Style | दाल पालक | मूंग दाल पालक होटल जैसे

Palak Dal Restaurant Style | दाल पालक | मूंग दाल पालक होटल जैसे

  • Dal palak is made from cooked lentils and spinach leaves. We have made this yummy dal palak using moong dal/ split green gram.
  • Palak Dal is a very popular North Indian lentil recipe. It has the nutrition from the lentils/ dal as well as spinach/ palak.
  • Dal Palak is easy to make.
  • This dal is very aromatic. It can be had as a soup or had with roti or jeera rice.

Ingredients:

  • 1 cup is 250 ml in our recipes
  • 1 cup split green gram/ moong dal
  • 500 grams spinach/ palak
  • 1/2 tsp turmeric powder while cooking dal and 1/4 tsp while cooking spinach
  • 2 big tomatoes weighing 200 grams together chopped
  • salt
  • 3 tbsp oil
  • 10 cloves of garlic
  • 1 onion/ 4 tbsp finely chopped onions
  • 1 tbsp ginger garlic paste
  • 3 green chilies chopped fine
  • 1 tbsp Kashmiri red chilli powder
  • 1 tbsp coriander powder
  • 1/2 tbsp cumin powder/ jeera powder
  • 1 tbsp mango powder
  • for tempering:
  • 1.5 tbsp ghee
  • 5 cloves garlic
  • 2 red chillies
  • 1 tsp cumin seeds
  • 1/2 tsp asafoetida/ hing
  • 1/2 tsp garam masala

Procedure:

  • Wash the 1 cup of dal well.
  • Drain the dal and transfer to a pressure cooker.
  • Add 3 cups of water
  • Add 1/2 tsp turmeric powder, salt and 2 chopped tomatoes.
  • Close the pressure cooker and put the lid on.
  • We needed to allow 1 whistle.
  • Wash the half kilo of palak well. Chop fine.
  • Heat 3 tbsp oil
  • Add 10 cloves of garlic after chopping
  • saute and when the colour of garlic changes slightly, add the chopped onion.
  • Stir until onions become translucent.
  • Add 1 tbsp ginger garlic paste.
  • Add the 3 green chillies finely chopped.
  • Stir for a minute.
  • Add chopped spinach
  • Mix well and stir. Cover and cook on a low flame for about 4 minutes.
  • After 4 minutes remove the lid and add 1/4 tsp turmeric powder, 1 tbsp red chilli powder (we used Kashmiri), 1 tbsp coriander powder, 1/2 tbsp cumin powder, 1 tbsp dry mango powder/amchur powder.
  • Mix well and stir.
  • Cover and cook for 2 minutes on a low flame.
  • After 2 minutes, remove the lid and add 3 cups of hot water.
  • Mix well and cover and cook for 2 minutes.
  • Check the dal in the cooker after the pressure is gone.
  • Add the cooked dal and tomatoes to the spinach that we covered and cooked for 2 minutes.
  • Add salt if needed.
  • Switch off the flame after 1 boil.
  • Now heat 1.5 tbsp of ghee in a small skillet.
  • Add 5 cloves of garlic, 2 red chillies, 1 tsp cumin seeds, 1/2 tsp asafoetida/ hing and 1/2 tsp garam masala. Switch off the flame and add this tempering to the dal palak.
  • Serve yummy dal palak with rice/ jeera rice/ rotis.
  • You may want to check another yummy palak and mixed greens sabzi called sai bhaji.
  • See more dal recipes – restaurant style dal fry tadka , dal tadka recipe, dal khichdi, moong dal khichdi, varan or Maharashtrian dal.
  • All the healthy green recipes here

Srikhand | Kesar Pista Shrikhand Recipe | Shreekhand

Srikhand | Kesar Pista Shrikhand Recipe | Shreekhand

There’s hardly anything better than to end one’s week with fluffy, deep-fried pooris for lunch. And what better than to treat your taste-buds with the spiciness of the classic potato sabzi and the sweetness of shrikhand? No, even better is when you can prepare this delicious shrikhand in your kitchen and serve it with pooris.