How to make Dhaba Style Dal Fry

Ingredients:

• 1/2 cup Chana Dal
• 1/2 cup Toor Dal
• Pinch of turmeric powder
• 5 to 6 cups of water
• 1 tsp cumin seeds
• 1 tbsp chopped garlic
• 1 tbsp chopped ginger
• 1 medium onion chopped
• 1 medium tomato chopped
• 2 green chilies chopped
• 1 tsp red chili powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp amchur powder
• 1/2 tsp garam masala powder
• 1 tsp lemon juice
• 4 tbsp cooking oil
• Salt

For Tadka:

• 1 tbsp cooking oil
• 1 tbsp butter
• 1 tsp cumin seeds
• 1 green chili chopped
• 2 cloves of garlic sliced
• 1 dry red chili

Method:

1. Wash and soak chana dal and toor dal for 30 minutes. Boil in a pressure cooker with 5 cups of water, pinch of turmeric and salt.
2. Heat 4 tbsp cooking oil and add cumin seeds. When it crackles, add chopped garlic and ginger. 
3. Then add chopped onion and fry till light brown followed by tomato and green chilies. Fry for 1 minute.
4. Add all the spice powders - 1 tsp red chili powder, 1 tsp cumin powder, 1 tsp coriander powder, 1 tsp amchur powder and 1/2 tsp garam masala powder. Fry the masala well by adding few drops of water till the raw smell disappears. (fry on low flame for 5 minutes)
5. Now add boil lentils and stir well. Season with salt and lemon juice. Cover and cook the dal for 10 minutes on low flame.
6. Prepare tadka by heating 1 tbsp cooking oil and 1 tbsp butter in a small pan. To this add cumin seeds, chopped garlic, chopped green chili and dry red chili. Saute for few seconds and pour this over the dal.
7. Serve hot with Roti or steamed rice. 

Smoked Chicken Masala

A very simple and easy recipe with very few ingredients, you can make this dish in a very less time. It tastes equally good even without the coal fumigation. It goes very well with the freshly made steamed rice and home style dal. Or just enjoy with toasted pav. 

In this kind of cooking technique, there is no need of adding any extra water, as the chicken releases its own juices along with the moisture present in tomatoes. There is no harm in adding extra water at the end in case if you need any gravy.

This recipe is different from usual chicken curry, as it is high on flavors. Flavor of coal, tomatoes and spices gives the curry a restaurant touch and the richness from the roasted and ground cashew nuts.

You can try similar recipes on blog which are equally easy and simple to prepare.

Kadhai Recipe

   

Ingredients:

• 500 grams Chicken
• 2 cups fresh tomatoes chopped + 1 tbsp tomato puree
• 1 tbsp ginger & garlic paste
• 1 tbsp red chili powder
• 2 tsp coriander powder
• 1 tsp cumin powder
• 1 tbsp kasoori methi (dry fenugreek leaves)
• 1/2 cup roasted cashew nuts
• 2 or 3 green chilies (with slits)
• 1/4 cup chopped coriander leaves
• 5 tbsp cooking oil

Preparation:

• Marinate chicken pieces with 1 tbsp ginger & garlic paste, 1 tbsp red chili powder and salt for 1 hour.
• Make a paste of 2 cups chopped fresh tomatoes along with 1 tbsp tomato puree (store bought).
• Roast 1/2 cup cashew nuts and grind to a fine powder.
•  Chop coriander leaves.

Method:

1. Heat oil in a saucepan, add marinated chicken pieces and stir fry on medium heat for 1 minute.
2. Now add the paste of fresh tomatoes and tomato puree, along with 2 tsp coriander powder, 1 tsp cumin powder and 1 tbsp kasoori methi. 
3. Stir well and place the lid. Cook on low flame till chicken pieces are fully done.
4. Keep a piece of charcoal on open flame and heat till it turns red hot.
5. Add 2 tbsp of powdered cashew nut and green chilies to the chicken and cook for 1 more minute. Check the salt and add if needed.
6. Garnish with chopped coriander and remove chicken from flame.
7. Place a small piece of foil or a steel bowl on the surface of the chicken masala. Keep the burning piece of coal on the foil and pour 1 tsp of ghee or butter on it. Immediately cover with lid and keep the gravy covered for 30 minutes. 
8. Open lid and discard the foil and coal piece.
9. Reheat if needed and serve hot with roti, naan or steamed rice.

Note: You can add more water in step 5 if you need more gravy. You can prepare this curry even without using coal fumigation, it tastes equally good.

Kadhai Mutton Chops

This recipe of Kadhai Mutton Chops is similar to that of what you get in a Pakistani restaurants. The meat pieces are cooked separately in a pressure cooker to speed up the cooking procedure. The spices and aromatics used are very less but the flavors are great. In a pakistani cooking style, lot of tomatoes and chopped fresh ginger is used mainly for most of the kadhai dishes. This dish goes very well as a side dish with steamed rice and dal, or you can just relish it with hot phulkas or parathas.

Serves: 4
Preparation Time: 20 minutes for chopping, boiling etc
Cooking time: 30 minutes

Ingredients:

• 1 kilo gram mutton chops
• 2 medium size onion sliced
• 3 large tomatoes finely chopped
• 2 tbsp ginger & garlic paste (1 tbsp. + 1 tbsp.)
• ½ cup yogurt
• 4 to 5 green chilies roughly chopped
• 2 inch piece of ginger julienned
• 1 tbsp red chili flakes (crushed dry red chilies)
• 1 tsp turmeric powder
• 1 tsp garam masala powder
• 1 tbsp whole cumin seeds
• 1 bay leaf
• Salt to taste
• ¼ cup cooking oil

Method:

1. First boil the mutton pieces in a pressure cooker with salt, 1 tbsp. ginger & garlic paste and 2 cup water.
2. Heat oil in a kadhai and add bay leaf, whole cumin and sliced onion. Fry till soft.
3. Then add 1 tbsp ginger & garlic paste, turmeric, red chili flakes. Fry for 1 minute.
4. Now add chopped tomatoes and cook till soft and oil separates.
5. Add cooked mutton pieces with 1 cup of its water, yogurt, garam masala powder chopped green chilies and ginger pieces. Taste and add salt.
6. Cook for 10 more minutes till mutton is well combined with all the spices.
7. The consistency should not be too dry. It should be like a thick gravy.

Kadhai Gosht Ki Biryani

Serves: 5
Cooking time: 1 hour 30 minutes

Ingredients

For Mutton Kadhai Gravy

• 1 kilo Mutton
• 2 medium size onion sliced
• 3 large tomatoes finely chopped
• 2 tbsp ginger & garlic paste
• ½ cup yogurt
• 4 to 5 green chilies roughly chopped
• 2 inch piece of ginger julienned
• 1 tbsp red chili flakes (crushed dry red chilies)
• 1 tsp turmeric powder
• 1 tbsp whole cumin seeds
• 1 bay leaf
• Salt to taste
• ¼ cup cooking oil

For Rice Preparation

• 4 cups of long grain basmati rice
• 2 bay leaves
• Big piece of cinnamon stick
• 5 cardamom
• 1 tbsp vinegar
• Salt to taste
• 4 tbsp oil
• Enough water to cook the rice.

For Dum Cooking:

• 1 cup fried onion
• 1 cup chopped coriander leaves
• 1/4 cup milk + 1 tsp rose water + Pinch of yellow colour
• 1 tsp garam masala powder
• 4 tbsp. of ghee or butter

Method for making Kadhai Gosht Gravy:

1. First boil the mutton pieces in a pressure cooker with salt, 1 tbsp. ginger & garlic paste and 2 cup water.
2. Heat oil in a kadhai and add bay leaf, whole cumin and sliced onion. Fry till soft.
3. Then add 1 tbsp ginger & garlic paste, turmeric, red chili flakes. Fry for 1 minute.
4. Now add chopped tomatoes and cook till soft and oil separates.
5. Add cooked mutton pieces with 1 cup of its water, yogurt, chopped green chilies and ginger pieces. Taste and add salt.
6. Cook for 10 more minutes till mutton is well combined with all the spices.
7. The consistency should not be too dry. It should be like a thick gravy.

Method for cooking rice:

1. Wash the rice thoroughly and soak for 30 minutes in water.
2. Heat a large vessel (this will be used for dum cooking) filled with water. Bring to a boil and add 2 bay leaves, cinnamon stick, cardamom, vinegar, salt and oil.
3. Add the soaked rice and cook till 90% done. When you check the rice it should be firm and not fully cooked.
4. Drain the rice in a colander and set aside.
5. In the same vessel pour the hot kadhai gosht gravy.
6. Spread half of the cooked rice and sprinkle with the few drops of milk + rose water + colour mixture. Sprinkle a handful of coriander leaves and fried onion along with pinch of garam masala. 
7. Repeat the step 6 with rest of the rice.
8. Make some deep dents in the rice so that the steam can easily circulate. Pour some ghee or butter over the rice and seal the vessel with a foil and a tight lid. (to avoid the steam from escaping)
9. Cook on medium low heat for 15 minutes. You will see the foil has puffed up due to the steam. Switch off the gas and let the biryani stay covered for another 15 minutes.
10. Serve hot.

Paneer 65 | Air - Fried Paneer 65

You will find two more versions of this recipe on my blog - Chicken 65 and Fish 65. The difference is the way I tried to cook them in three different styles. In Chicken 65, the chicken is deep fried whereas in Fish 65 the fish is baked and here I have tried to air fry the paneer pieces.





Recipe: Chicken 65
Recipe: Fish 65



Serves: 4
Cooking Time: 30 to 40 minutes



Ingredients:

• 300 gms Paneer (Cottage Cheese)
• 1 tbsp Plain Flour
• 2 tsp red chili powder
• 2 tbsp yogurt
• 1 tsp ginger & garlic paste
• 1 tbsp lemon juice
• 1 finely chopped onion
• 2 tbsp tomato ketchup
• 1 tbsp chili sauce (as per your preference)
• 5 whole green chilies
• 8 to 10 curry leaves
• Salt
• 3 tbsp cooking oil + 2 tbsp 

Method:

1. Cut the paneer pieces into desired shape (cubes or strips).
2. Prepare a marinade in a bowl by mixing together 1 tbsp plain flour, 2 tsp red chili powder, 2 tbsp thick yogurt, 1 tsp ginger & garlic paste, 1 tbsp lemon juice and salt.
3. Add paneer pieces to the marinade and set aside for 30 minutes.
4. Take an oven proof dish which can fit into the air fryer and grease it well with cooking oil.
5. Place the paneer pieces in the dish, pour 2 tbsp of oil over it and then cook in the air fryer, for 10 minutes at 200 degrees C. Reserve the leftover marinade, add few drops of water to it and keep aside.
6. Heat 3 tbsp of cooking oil in a wok. Fry chopped onion till light golden. Then add green chilies and curry leaves and fry for 1 minute. Add the leftover marinade, 2 tbsp tomato ketchup and 1 tbsp chili sauce. 
7. Finally add the air fried paneer pieces, stir gently and cook for 2 minutes.
8. Remove from heat and serve hot.

Note:

If you do not have an Air fryer, then deep fry the paneer pieces. First test by frying one paneer piece in the oil. If the coating comes out then add little more plain flour to the marinade (you can add 1 tbsp plain flour more).

Roast Chicken

Serves 2 or 3


Ingredients:

• 500 gms Chicken 
• 1/4 tsp turmeric powder
• 2 tbsp rice flour
• 1 tbsp lemon juice
• 8 to 10 curry leaves
• 1/2 cup chopped coriander leaves
• Salt
• 5 tbsp cooking oil (or more)

Grind to a fine paste:

• 1 small onion
• 5 dry red chilies
• 5 to 6 curry leaves 
• 2 inch piece of ginger
• 4 cloves of garlic
• 1 green chili

Method:

1. Wash and cut chicken into small or medium pieces. You can also use boneless chicken pieces for faster cooking.
2. Make the paste and keep ready.
3. Mix chicken pieces with the ground paste and also add 1/4 tsp turmeric powder, 2 tbsp rice flour, 1 tbsp lemon juice, salt and marinate for 3 to 4 hours.
4. Heat oil in a thick bottom sauce pan and fry the chicken pieces on high heat on both sides for 2 minutes each. 
5. Add curry leaves (green chilies if you want it more spicy), cover and cook on low flame till chicken is fully cooked. This will take about 20 to 25 minutes approx. Cook without adding any water.
6. Then add chopped coriander leaves and dry out all the liquid to make the chicken dry. You can keep the liquid if you need some gravy according to your preference.
7. Serve hot with dal and rice.  

Gobi Tikka Masala | Grilled Cauliflower in Spicy Gravy

Serves 4 or 5
Total preparation time: 1 hour or less
Level: medium 

Ingredients:

• 500 gms Cauliflower
• 1 large onion finely chopped
• 1 large ripe tomato finely chopped
• 1 medium size green capsicum cut into small cubes
• 1 medium size red bell pepper cut into cubes
• 1 tbsp grated ginger
• 1 tbsp grated garlic
• 2 tbsp tomato puree (optional)
• 1/2 cup whisked yogurt + 1 tbsp for marinade.
• 2 tbsp dry kasoori methi (dried fenugreek leaves)
• 2 tbsp Tikka masala powder (divided)
• 1 tbsp coriander powder
• 1 tbsp red chili powder
• 1/4 tsp turmeric powder
• 1 tsp garam masala powder
• 1 green chili chopped 
• 1/2 cup fresh cream (optional)
• Few mint leaves
• Salt to taste
• Whole spices - 3 cloves, 3 cardamom, 1 small piece of cinnamon, 1 tsp whole cumin.
• 1/4 cup chopped coriander leaves.
• 1 tbsp vinegar for washing cauliflower
• 4 to 5 tbsp of cooking oil

Method:

1) Cut the cauliflower into small bite size pieces. Put the cauliflower pieces in a bowl of hot boiling water, also add 1 tbsp of vinegar to it. Let it stand for few minutes and then throw away the water. Rinse the vegetable in cold water.

2) Preheat the oven at 250 degrees C. Marinate the cauliflower pieces in 1 tbsp yogurt and 1 tbsp of tikka masala powder for 15 minutes. Spread the marinated pieces on a baking tray and drizzle some cooking oil over it.

3) Grill for about 20 minutes or till the cauliflower has turned crispy and golden. Remove from oven and set aside.  

4) Heat 4 tbsp of cooking oil in a saucepan, and add all the whole spices. Also add 1 tbsp of coriander powder and 1 tsp of garam masala powder and fry for few seconds. 

5) Add 1 tbsp grated garlic and 1 tbsp grated ginger and fry for half a minute.

6) Then add 1 chopped onion and saute till soft and light golden. To that add 1 chopped tomato, few mint leaves and a green chili.
Fry for a minute till everything is soft and well combined. 

7) Now add 2 tbsp or little less of tomato puree (this is added to give nice color and texture to the gravy).

8) Add remaining spices like 1 tbsp red chili powder, 1 tbsp tikka masala powder, 2 tbsp of kasoori methi and 1/2 cup whisked yogurt. (Salt will be added later)

9) Stir well and let the gravy cook well on low heat with the lid on for at least 10 minutes.

10) Now add the 1/2 cup fresh cream and stir well. Also add the chopped bell peppers green and red. Place the lid and cook for 1 minute. Do not over cook the bell peppers, let them be raw and crunchy.

11) Add the grilled cauliflower pieces to the gravy and cook for another 2 to 3 minutes. Taste and add salt only if needed.

12) Garnish with chopped coriander leaves and serve hot as a side dish or with roti or naan.

Recipe Summary

Ingredients:

• 500 gms Cauliflower
• 1 large onion finely chopped
• 1 large ripe tomato finely chopped
• 1 medium size green capsicum cut into small cubes
• 1 medium size red bell pepper cut into cubes
• 1 tbsp grated ginger
• 1 tbsp grated garlic
• 2 tbsp tomato puree (optional)
• 1/2 cup whisked yogurt + 1 tbsp for marinade.
• 2 tbsp dry kasoori methi (dried fenugreek leaves)
• 2 tbsp Tikka masala powder (divided)
• 1 tbsp coriander powder
• 1 tbsp red chili powder
• 1/4 tsp turmeric powder
• 1 tsp garam masala powder
• 1 green chili chopped 
• 1/2 cup fresh cream (optional)
• Few mint leaves
• Salt to taste
• Whole spices - 3 cloves, 3 cardamom, 1 small piece of cinnamon, 1 tsp whole cumin.
• 1/4 cup chopped coriander leaves.
• 1 tbsp vinegar for washing cauliflower
• 4 to 5 tbsp of cooking oil.

Method:

1) Cut the cauliflower into small bite size pieces. Put the cauliflower pieces in a bowl of hot boiling water, also add 1 tbsp of vinegar to it. Let it stand for few minutes and then throw away the water. Rinse the vegetable in cold water.

2) Preheat the oven at 250 degrees C. Marinate the cauliflower pieces in 1 tbsp yogurt and 1 tbsp of tikka masala powder for 15 minutes. Spread the marinated pieces on a baking tray and drizzle some cooking oil over it.

3) Grill for about 20 minutes or till the cauliflower has turned crispy and golden. Remove from oven and set aside.  

4) Heat 4 tbsp of cooking oil in a saucepan, and add all the whole spices. Also add 1 tbsp of coriander powder and 1 tsp of garam masala powder and fry for few seconds. 

5) Add 1 tbsp grated garlic and 1 tbsp grated ginger and fry for half a minute.

6) Then add 1 chopped onion and saute till soft and light golden. To that add 1 chopped tomato, few mint leaves and a green chili.

Fry for a minute till everything is soft and well combined. 

7) Now add 2 tbsp or little less of tomato puree (this is added to give nice color and texture to the gravy).

8) Add remaining spices like 1 tbsp red chili powder, 1 tbsp tikka masala powder, 2 tbsp of kasoori methi and 1/2 cup whisked yogurt. (Salt will be added later)

9) Stir well and let the gravy cook well on low heat with the lid on for at least 10 minutes.

10) Now add the 1/2 cup fresh cream and stir well. Also add the chopped bell peppers green and red. Place the lid and cook for 1 minute. Do not over cook the bell peppers, let them be raw and crunchy.

11) Add the grilled cauliflower pieces to the gravy and cook for another 2 to 3 minutes. Taste and add salt only if needed.

12) Garnish with chopped coriander leaves and serve hot as a side dish or with roti or naan.