recipe dal makhani punjabi style /homemade dal makhani recipe

recipe dal makhani punjabi style /homemade dal makhani recipe

recipe dal makhani punjabi style /homemade dal makhani recipe

recipe dal makhani punjabi styleYet another great side dish item for any Indian bread and best with simple phulka’s. This recipe of dal makhani is a punjabi style dish which has become very popular. Its creamy and buttery texture makes it special and different from all the gravy varieties with dal as the base. This black whole urad dal is so much nutrient dense lentil that its all good for our health. Its such a authentic recipe with loads of butter and cream in it. recipe dal makhani punjabi style /homemade dal makhani recipeSometimes if we have no cream also its ok but without a touch of butter this recipe dal makhani punjabi style will lose all its shine. I always love to add both cream and butter as needed to this dish so that I never miss that exact mesmerizing taste. Along with this dal they also add other dals like bengal gram and even long beans but here I have not added any. This is definite celebrity item that can be enjoyed once in a while or during any special occasions. Sure try this dal makhani and you will definitely feel the excitement of this wonderful creamy rich side-dish for sure.

 

recipe dal makhani punjabi style /homemade dal makhani recipe

 

INGREDIENTS:

Black urad dal whole /karuppu ulundhu – 1 cup
Butter 5-6 tbsp(or as required)
Fresh cream – 2-3 tbsp
Tomatoes – 2-3(pureed)
Big onions – 2 (finely chopped or ground)
Ginger garlic paste – 2 tbsp
Cinnamom/pattai – 1 small bit
Cardamom/elakai – 2
Cloves/lavangam – 3-4
Chilli powder – 1 tbsp(as needed)
Turmeric powder – 1 tsp
Coriander powder – 1 tbsp
Kasuri methi – 1 tsp
Salt to taste
Sugar – 1/2 tsp(optional)
Some chopped coriander leaves for garnish

METHOD:

recipe dal makhani punjabi stylerecipe dal makhani punjabi stylerecipe dal makhani punjabi style1.Soak dal for 7-8 hours and then in the morning wash dal add water(1:3) with needed salt and pressure cook till nice and mushy.
2.Keep the dal and other ingredients ready.

recipe dal makhani punjabi stylerecipe dal makhani punjabi style3.Keep a kadai with 3 tbsp of butter add the spices cloves,cinnamon and cardamom, then add onion paste and let it brown nicely.

gg paste4.Now add ginger garlic paste and let it cook nicely till rawness goes off.

recipe dal makhani punjabi style5.Now add chilli powder,turmeric powder and coriander powder and nicely saute till rawness goes off.

recipe dal makhani punjabi stylerecipe dal makhani punjabi style6.Add tomato puree and let it cook till the oil oozes and when raw smell goes off from the tomatoes add in the cooked dal with water.

recipe dal makhani punjabi style7.Now check for salt and add the needed as we have already added when cooking dal itself.
8.When it start thickening add kasuri methi ,even little sugar if desired and boil.

recipe dal makhani punjabi stylerecipe dal makhani punjabi stylerecipe dal makhani punjabi style9.When it thicken and at gravy stage add cream,then remaining butter and switch off,add chopped coriander leaves and serve with any Indian bread.

 

how to make nannari sarbath at home /nannari juice/nannari syrup

beverage,juice

SouthIndian

how to make nannari sarbath at home /nannari juice/nannari syrup

Ingredients

  • Nannari root/ver - 1/2 cup(50 gm)
  • Sugar - 13/4 cups
  • Water to soak root - 3 cups
  • Water for sugar - 1 cup
  • Lemon juice - 3 tbsp
    Making nannari juice:
  • Nannari syrup - 3-4 tbsp or as needed
  • Some ice cubes
  • Lemon juice - 1 tbsp

Instructions

  1. Take nannari root crush it so that it opens up and keep a thick bottomed vessel with 3 cups of water to boil.
  2. Wash this nannari root nicely and add it to the boiling water and switch off.
  3. Let it stand overnight, keep it covered.
  4. In the morning bring this to boil and let it become half its quantity, then switch off.
  5. Filter this syrup through a muslin cloth and keep it.
  6. Keep another vessel with measured amount of sugar and water, bring to a boil, make a sticky syrup.
  7. Then pass this through a filter to the nannari syrup and mix well, then bring both to a boil for 3-4 minutes and switch off.
  8. when cool add lemon juice mix well and store in a sterilised glass jar.
    To make juice:
  1. Take a glass with required sherbet ,add ice-cubes and lemon juice and water to dilute.
  2. Stir well and enjoy.

While making juice you can taste while mixing and add required syrup ,water and lemon juice accordingly. Soaking nannari overnight releases all the juices, so its a necessary step not to skip. While crushing nannari there is no need to remove the centre white part as we are going to filter it finally. For sugar syrup a thick sticky stage is itself enough there is no need of any string consistency. It stores well if stored in a sterilized jar.

 

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