Dal makhani

Some years ago I tasted this dal makhani and jeera pulav , in a restaurant in NJ and since then tried to figure out the recipe. But I couldn't get the exact taste. Then decided to try from Deepa's 'Hamare Rasoi', which I admire more often. I like her dedication in explaining the recipes with utmost care and details. The curry came out just like the restaurant version and no wonder it became our favorite:) The following recipe belongs to Deepa and recording the notes for my future reference only. Click to see the original recipe. I am sure you all  will  like that. Thank you Deepa dear, I learned a popular recipe from you:)

Dal:

Black gram / urad dhal (with skin) - 1/2 cup
rajma - a handful
channa dhal - a handful

Method:
Soak the dhals in water overnight. Pressure cook them for one whistle, reduce flame and keep for 20 minutes. Then mash gently without breaking much dal, add salt , 1/2 cup milk and keep aside.

Heat 2 tbsp ghee in a wok. Add finely chopped onion (2 tbsp) and let it get golden brown. Then add finely chopped ginger- 1 inch, garlic - 4, green chillies - 2 and saute well. Pour 1/2 cup tomato puree and saute till raw smell vanishes. Add 1 tsp red chilly powder, 3 tsp coriander powder, garam masala, curd 1/2 cup and saute well.

Pour the cooked dhal and bring it to boil.

Tadka:

Heat 2 tbsp butter in a separate wok, add bay leaves -2 , cumin - 1/2 tsp and pour over the dhal. Crush 1/2 tbsp kasoori methi and sprinkle all over. Garnish with some chat masala, few tsp fresh cream, finely chopped cilantro.

serving suggestion:

Serve with a dollop of butter over the dhal makahni.
Serve as side dish with chapathi, naan, jeera pulao etc.

Amla buttermilk

Today I read in a Tamil E-newspaper about an Indian festival associated with Amla, Goddess Lakshmi, a golden amla rain, gold buying tradition and more importantly CHARITY. It is called Akshaya trityai. So I wanted to make a post on the Amla, which Indians consider as a holy fruit. The festival comes around the peak of Indian summer and it will definitely remind us to take more amla, which can make people fit for the weather. Amla (Indian gooseberry / nellikkai), has innumerable medicinal benefits. Click this link to read the medicinal value of Amla. I prepare this buttermilk often with breakfast during summers. Enjoy this drink at any time to get more healthy, beautiful and of course wealthy too, as per the belief.

Ingredients: (2 cups)
amla - 4
fat free buttermilk - 1 cup
water 1 cup
cumin - 1/2 tsp
curry leaf - few.
salt - 2 pinches

Method:

De-freeze the amla or wash and clean the fresh gooseberries.
Remove the seed and slice the amla. Pulse it in a blender along with little water and extract juice. Repeat extraction thrice.
Mix the juice with buttermilk, salt, cumin and chopped curry leaves.
Amla more is ready!

Serving suggestions:

Serve as healthy drink with breakfast or at any time.