Dal Maharani Recipe

Ingredients:

1/4 cup Rajma 

1/4 cup Whole Urad dal 

1/4 cup Chana dal 

1 Onions, chopped 

2 Tomatoes, chopped 

3 Green chillies, sliced 

1/2 inch Ginger, Grated 

Salt To taste 

1 Pinch Turmeric Powder 

1 tsp Red chilli powder 

Corainder leaves 

1 tbsp Handful Butter 

1/4 cup Cream 

1/4 tsp Cumin seeds 

1/4 tsp Mustard seeds

Preparation:

• Soak rajma, urad daal and chana dal overnight.
• Pressure cook the urad dal, chana dal and rajma. Mash them a little. Keep aside.
• Heat butter in a pan, add mustard seeds and cumin seeds and fry until they splutter. Add ginger and chillies.
• Fry for few minutes. Add chopped onions and tomatoes. Cook until done.
• Add salt, red chilli powder, turmeric powder and stir well.
• Add the mashed dals and boil for few minutes.
• Add cream, corainder leaves and mix well. Serve the dal maharani hot with roti.

Stuffed Tomato Recipe

Ingredients:

5-6 medium size Tomatoes / Tamatar

100-150gms Paneer grated or mashed 

1 Onion finely chopped 

Finely chopped Coriander leaves 

2 Green chili (finely chopped) 

Salt, Red chili powder to taste. 

Gram Masala to taste 

1/2 tsp turmeric powder 

1 tbsp grated cheese 

1 tbsp oil

How to make bharwan tamatar:

• Wash the tomatoes and set dry.
• Cut the top of tomato (tamatar ) like a cap. Gently scoop out the centers . Keep aside the scooped portion and chop the cut tops .
• Heat oil in a kadhai add chopped onions and green chilies till tender.
• Now add the pulp and chopped tomato and fry for a minute and all dry masalas and fry for a minute more.
• Add paneer ,mix well and cock for a minute.
• Fill tomatoes with the mixture.
• Top with grated cheese and chopped coriander.
• Place tomatoes in a cooker container . put little butter and pressure cook for one whistle. (or you can also bake it in a hot oven at 200 degree c for 20 minutes.
• Serve the stuffed paneer tomato hot.

Green Coriander Rice

 

Recipe Servings: 2

Cook Time: 45 minutes

· This brown rice recipe is loaded with fiber, minerals and vitamins like B6 and niacin. Not just that, you get a dash of protein and the crunchy capsicum provides you with antioxidants like Vitamin C.

 

 

Ingredients

· 1 cup brown rice

· 1 green capsicum, large

· 1 onion, medium

· 1 tsp ginger garlic paste

· 30ml curd

· 2 Tbsp coriander mint and green chilli paste

· 1 tsp garam masala

· 1/2 tsp cumin seeds

· 2 bay leaves

· 1/2 tsp coriander powder

· 1 tsp olive oil

· Salt to taste

Method

1. In a non-stick vessel, heat oil and add cumin seeds.

2. Once the seeds crackle, add the bay leaves, stir gently and add chopped onions. Cook the onions till they turn brown.

3. Now add ginger garlic paste, coriander mint paste and curd to the vessel and cook well. Once the masala is cooked well, you will start getting a lovely aroma and this is the correct time to stir in the dry masalas.

4. Cook for 5-6 minutes, time to add the crunchy capsicum. Once done, add the rice and 1 1/2 cups of water.

5. Cover the vessel with a lid and let it cook for 15 minutes or till the rice is done.

6. Garnish with some coriander and serve fresh.

Pancit Canton

TOTAL TIME

50mins

PREP 30 MINS

COOK 20 MINS

INGREDIENTSNutrition

SERVINGS 6-8UNITS US

· 2tablespoons vegetable oil

· 1onion, sliced

· 3cloves garlic, crushed

· 1lb pork shoulder, sliced thinly

· 1chicken breast, deboned and sliced thinly

· 1⁄2lb shrimp, peeled

· 2tablespoons soy sauce

· 2cups chicken broth

· 1cup cabbage, shredded

· 1cup green beans, julienned

· 2carrots, julienned

· 3⁄4cup dried black mushrooms or 3⁄4 cup shiitake mushroom(optional)

· 1(1 lb) package pancit noodles (Chinese wheat noodles)

· 1⁄2teaspoon freshly ground black pepper

· patis, to taste (Filipino fish sauce) (optional)

· 4green onions, sliced

· 1lemons or 1 kalamansi, cut into wedges

 

DIRECTIONS

00001. If using mushrooms, soak them in warm water for 30 minutes, then cut into strips, discarding the tough stems.

00002. Set aside.

00003. Heat oil over medium-high heat in wok or large skillet.

00004. Saute garlic and onions until tender.

00005. Add pork, chicken and shrimp, and cook until browned.

00006. Add soy sauce, stirring to flavor.

00007. Add chicken broth and bring to boil.

00008. Add cabbage, green beans, carrots and mushrooms.

00009. Cook until vegetables are tender, yet crisp, 5-8 minutes.

00010. Add noodles, mixing gently to prevent them from breaking.

00011. Cook until liquid is absorbed and noodles are done, about 10 minutes.

00012. Remove from heat.

00013. Season with black pepper and patis.

00014. Garnish with green onions and lemon wedges.

Philippine Mung Beans in Coconut Milk

TOTAL TIME

1hr 30mins

PREP 30 MINS

COOK 1 HR

INGREDIENTSNutrition

SERVINGS 6UNITS US

· 1 1⁄2cups dried mung beans

· 1 -1 1⁄2cup onion, finely chopped

· 2tablespoons vegetable oil

· 1⁄2teaspoon salt

· 2tablespoons fresh gingerroot, peeled and finely minced

· 1 -2small fresh chili pepper, minced

· 5 -6garlic cloves, minced

· 14ounces coconut milk

· 1tablespoon soy sauce

· 2cups finely chopped chard leaves

DIRECTIONS

1. Soak the beans in water for several hours or overnight. Drain, then cook them until tender (about 1 hour). Drain.

2. While the beans are cooking, saute the onions in the oil with salt.

3. When translucent, add ginger, chiles, and garlic. Simmer on low heat for a few minutes.

4. Add the coconut milk and simmer for 5 more minutes.

5. Combine the beans and the coconut milk mixture in a large pot. Add the soy sauce and chard, and cook until the chard wilts.

6. Remove from heat and serve (I like it with rice).