Subzis and gravies

DAL MAKHANI:

Recipe contributed by my friend Mythili

Ingredients

Black urad dal (half)  - 1 small cup

1 onion

2 tomatoes

One piece of Ginger

Salt to taste

2 tsp  Lalmirch powder

1 tsp  Garam Masala powder ( MDH or EVEREST only) 

Small Pinch of Turmeric powder

1 tsp pepper powder 

2 to 3 tbsp sunflower oil 

1 tsp dhania powder

1 tsp Ghee or Butter

A few sprigs of coriander leaves for garnishing

Method:

First cut the onions into small pieces. Grind the tomatoes with ginger.

Boil the dal in a pressure cooker for 4 to 5 whistles or keep it in simmer for 5 to 10 minutes.

Grind it to coarse paste.

Heat the kadai and pour 2 to 3 tablespoon of oil 

Put jeera and when it crackles put the onion and fry for some time.  Add the tomato ginger paste and fry till the oil comes out.  Add chilli powder, dhania powder, pepper powder, then add dal and pour some water. Allow it to boil till it is thicker consistency (not very thick). Add  garam masala and add little ghee and sprinkle Green dhania .

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Baby corn masala:

Ingredients:

6 to 8 tender baby corn peeled

2 medium sized tomatoes

2 medium sized onions

1 teaspoon ginger-garlic paste

1 green chilli

5 cashewnuts

1 tablespoon melon seeds

1 table spoon sunflower seeds

Kasuri methi a pinch

Salt to taste

1 clove, cardamom and a small piece of cinnamon and kalpasi (if available)

Method:

Heat oil a kadhai, add the clove, cardamom and cinnamon. Add the onions and green chillies and fry till onion becomes light brown. Add tomatoes and fry for a few minutes. Switch off the gas, cool this mixture and blend in a mixie with cashewnuts, sunflower seeds, melon seeds. Heat oil again and fry the baby corn till lightly browned. To this add the mixture and fry for some time till you get a nice aroma. Finally garnish with coriander leaves and serve hot with rotis.

Simple Tomato Saagu

Ingredients :

4 large sized tomatoes

1/2 tsp mustard seeds ( rai / sarson)

1/2 tsp cumin seeds (jeera)

1 green chilli, chopped

5 to 6 curry leaves (kadi patta)

2 cloves (laung / lavang)

2 tbsp besan (Bengal gram flour)

1/4 tsp turmeric powder (haldi)

2 tsp chilli powder

a pinch of asafoetida (hing)

2 tbsp grated jaggery (gur)

2 tbsp oil

salt to taste

For the garnish

1 tbsp chopped coriander (dhania)

Method

Roughly chop the tomatoes and cook them with 1/2 cup of water for about 10 to 15 minutes.

Cool and liquidize in a food processor to a get a smooth puree. Strain to remove skin and seeds and keep aside.

Heat the oil in a saucepan and add the mustard seeds and cumin seeds. When they crackle, add the green chilli, curry leaves and cloves and cook for 2 to 3 minutes.

Mix the besan with water and make sure it does not form lumps. Add this to the tadka.

Add the turmeric, chilli powder, asafetida and pureed tomatoes with 2 cups of water and cook on a medium flame, stirring continuously.

When the kadhi comes to a boil, add the jaggery and salt and simmer for another 5 minutes.

Remove from the fire.

Garnish with the coriander and serve hot with rice.