Dal Makhani

Dal Makhani

Dal Makhani

¾ cup whole black urad dal
¼ cup red kidney beans (optional)
1 medium onion chopped fine
2 large tomato chopped fine or pulsed in blender
1 tbsp ginger garlic paste
2 -3 green chilies slit
1 tsp cumin seeds
1tsp chili powder
½ tsp turmeric powder
½ tsp garam masala
2 cardamom
1 piece cinnamon
1-2 tbsp oil
Salt to taste
3-4 tbsp cream (optional)

Wash and soak urad dal and kidney beans in water overnight.
Pressure cook with 2 cups of water for 3-4 whistles or until very soft.
Heat oil and add cumin, cardamom and cinnamon.
When cumin splutters, add onion and saute till almost brown.
Add ginger garlic paste and green chilies and saute till raw smell goes.
Add tomatoes and saute till oil clears or mixture becomes very dry. This will take sometime.
Add chili powder and turmeric powder and mix well.
Add cooked dal and mix well. Add approx. 1 cup hot water and simmer at least for 25-20 mins. Dal will thicken as it cooks. Sprinkle garam masala and mix.
Add cream if using and mix well. Take off fire.
Garnish with coriander leaves and ginger slivers.
Serve hot.

Dal Makhani 1

Date and Apricot Loaf

Apricot & Date Loaf 1

Date and Apricot Loaf

2 cups all-purpose flour
2 tsp baking powder
¼ tsp baking soda
¼ tsp salt
2 tbsp soft butter
¼ – ½ cup sugar
¾ cup orange juice
1 large egg
1 tsp vanilla essence
½ cup dried apricots cut into small pieces
½ cup dates cut into small pieces
½ cup walnut pieces (optional)

Combine flour, baking powder, baking soda and salt.
Cream sugar, butter and egg in a bowl.
Stir in orange juice and vanilla.
Add flour and stir until just combined.
Fold in apricot, dates and nuts.
Pour into a greased baking pan.
Bake in a preheated oven at 160 degree Celsius for approx. 40 mins.
Cool in pan for 10 mins, invert to wire rack and cool completely.
Slice and serve.

Dahi Aloo (Potatoes in yogurt gravy)

Dahi Aloo 1

Dahi Aloo (Potatoes in yogurt gravy)

2 medium potatoes boiled
1 cup yogurt
½ cup water
2 tsp chickpea flour (besan)
½ tsp ginger grated
1/8 tsp Asafetida
1 tsp cumin seeds
1 ½ tsp chili powder
¼ tsp turmeric powder
1 tsp coriander powder
½ tsp mustard seeds
¼ tsp fennel seeds
1-2 dry red whole chilis
Few curry leaves
2-3 tbsp chopped coriander leaves
2 tbsp oil

Cut boiled potatoes into small pieces.
Whisk yogurt, water and chickpea flour well and keep aside.
Heat oil and add mustard seeds.
When it splutters, add cumin, whole chili, and fennel seeds.
Add ginger, asafetida, turmeric powder, coriander powder and chili powder, curry leaves and stir.
Add potatoes and mix well.
Take the pan off fire and add yogurt mixture and mix well.
Put the pan back on fire and let it simmer. Add more water if required.
Stir in coriander leaves and take off fire.
Serve with chapathis.

Dahi Aloo

Medovik (Honey Cake)

Honey Cake 4

One of the best cakes!! It is not complicated to make at all.
Melt few ingredients… make a dough… roll the dough… bake the dough circles…and assemble…simple!!

Medovik (Honey Cake)
Recipe source: Inessa

3 ½ cups flour + extra for rolling
1 cup sugar
1 stick butter
1 tsp baking soda
1 tbsp vinegar
2 eggs
2 tbsp honey

2 cups whipping cream
¾ – 1 cup powdered sugar
1 tsp vanilla

Place baking soda and vinegar in separate small bowls.
In a sauce pan add eggs, sugar and honey. Whisk to mix and add butter.
Place the pan on low heat and stir slowly. (Don’t worry….eggs will not cook!)
Butter and sugar will melt and the mixture will become liquidy.
Take the pan off heat.
Mix baking soda and vinegar and add to the mixture and mix well.
Add ½ cup flour at a time and mix well using a wooden spoon. Use hands towards end to form dough.
The dough will be extremely sticky and soft at first but will harden slightly as it cools.
Flour the work surface and place the dough on it. Divide into 7 equal parts.
Now preheat the oven to 180 degree Celsius.
Take parchment paper and cut 10 inch sheets. You will need 7 sheets, one for each layer.
Sprinkle flour on a parchment sheet and place the ball of dough. Sprinkle more flour on top and roll to a thin circle.

Honey Cake 1

Use one 8” or 9” plate or bowl and press it down on the dough to mark a perfect circle.
Place the parchment sheet on a baking tray and bake for 5-7 mins until lightly golden in colour.
Roll the other dough and bake as you go.

Honey Cake 2

Cool the baked layer for few minutes and peel the parchment paper. Break the scraps on the circle to form perfect rounds.
Keep the scraps aside. When cool, grind to a coarse powder and keep aside.
Whisk the cream and sugar until mixed well and form soft peaks.

Honey Cake 3

Assemble the cake:
Place one layer on a cake plate.
Spread 4-5 tablespoon of cream evenly over the layer. Place another cake layer and repeat until all seven are complete.
Cover the entire cake top and side with the remaining cream.
Sprinkle the powdered crumbs on top and sides to cover.
Refrigerate the cake overnight.

Place in room temperature 1 hr before you plan to serve.
Slice and serve melt in mouth honey cake.

Honey Cake 4

Frozen Yogurt with Passion fruit syrup

Frozen Passionfruit greek yogurt
Frozen Yogurt with Passion fruit syrup

Passion fruit syrup (see notes)

There is no recipe as such. A delight for passion fruit lovers.
Hang yogurt in muslin cloth for few hours.
Mix yogurt and few tablespoons of passion fruit syrup well and place in refrigerator till frozen.
Scoop or cut into slice and serve with few spoons of syrup on top.

Take equal quantity of passion fruit pulp (with or without seeds) and sugar and simmer till the mixture is reduced and becomes thick. Cool and store in a glass bottle in refrigerator.
When you have access to large quantities of passion fruit (like when you travel to India during holidays and pluck fresh fruits from trees), take out the pulp from passion fruit and freeze them in a bowl. Transfer to ziploack bags and store till its time to pack them in a freezer bag and carry with you.

Banana Bread with Nutella

Banana Nutella Loaf

Banana Bread with Nutella
Recipe source: Roxana

2 cups all-purpose flour
1 tsp baking powder
1 cup sugar
2 eggs
½ cup butter
1 ½ cup mashed bananas
5-6 tbsp nutella
Pinch of salt

Whisk flour, baking powder and salt in a bowl.
Mash bananas with a fork or puree in blender. (I puree)
Cream butter and sugar for 2-3 minutes. (I add 1 tbsp boiling water in between)
Beat in eggs one at a time.
Add mashed bananas and whisk well.
Fold in flour. Don’t over mix.
Add nutella and swirl in few times.
Pour the batter into greased pan and bake in preheated oven at 160 degree Celsius for 40-45 minutes or until a toothpick comes out clean.
Cool in the pan for few minutes and remove onto a wire rack to cool completely.
Perfect with tea or coffee!

Banana Nutella Loaf 1

Quick Apple Cake with Caramel sauce

Quick apple cake with caramel frosting

Quick Apple Cake with Caramel sauce
Recipe source: Sheryl

1 ½ cups all-purpose flour
1 cup sugar
½ tsp baking soda
2 large eggs
½ cup oil
1 ½ cups thinly sliced apples
½ cup pecans or walnuts chopped
¼ tsp salt
Caramel sauce as required

Whisk flour salt and baking soda in a bowl.
Whisk eggs, oil and sugar until smooth in a larger bowl.
Mix flour to egg mixture and mix well.
Add apples and nuts and mix gently to combine.
Spread batter in a greased baking pan.
Place in the oven and bake at 160 degree degrees for approx. 40 mins or until a toothpick comes out clean.
Cool the cake for 10 mins and pour or drizzle caramel sauce over it.
Cut and serve.

Quick apple cake with caramel frosting 1

Jeera Aloo (Cumin infused Potatoes)

Aloo Jeera

Jeera Aloo (Cumin infused Potatoes)

2 medium boiled potatoes
1 small onion chopped
2 cloves garlic chopped
1 tsp cumin seeds
1 ½ tsp crushed whole coriander seeds
1 ½ tsp red chili powder
¼ tsp turmeric powder
3-4 tbsp chopped coriander leaves
2 tbsp oil or ghee
4-5 tbsp water
Salt to taste

Cut boiled potatoes into cubes.
Heat 2 tbsp oil/ghee and add cumin seeds.
When they splutter add onion and garlic and saute till translucent.
Add coriander seeds, chili powder and turmeric powder and stir.
Add water and salt.
Add potatoes and coriander leaves and mix well. Check salt.
Let it stay on medium heat for 2-3 mins more. Stir once in a while.
Serve hot with chapathis.

Aloo Jeera 1

SriLankan Black Pumpkin Curry

Sri Lankan Black Pumpkin Curry

‘Black’ because the masala is roasted to the point of becoming black and ground to powder. This is not a spicy curry but there is definitely no hint of pumpkin sweetness.

SriLankan Black Pumpkin Curry
Recipe source: Sanjeev Kapoor

2 cups pumpkin cubes
1 small onion sliced
3 cloves garlic slices
Few curry leaves
1 cup thin coconut milk or water
½ cup thick coconut milk

To roast and powder:
½ tsp cumin
1 tsp fennel
1 ½ tsp whole coriander seeds
1 small pc cinnamon
2 tsp whole black peppers
1 clove
¼ tsp fenugreek seeds
10 curry leaves

Add pumpkin, onion, garlic, curry leaves, thin coconut milk OR water, and little salt in a pan and cook till pumpkin are soft. They should not become mushy.
Meanwhile first dry roast cumin and fennel till they become almost black. (Don’t burn).
Add coriander, cinnamon, clove, peppers, curry leaves and fenugreek and dry fry for few more mins coriander seeds become brown.
Take off fire and let it cool. Grind to smooth powder.
When the pumpkins are cooked, add thick coconut milk and the ground masala powder and mix gently. Add salt if required.
Let it simmer for a minute or two and take off fire.
Serve with chapathi or any flat bread.

English Muffin

English Muffin

English Muffin
From King Arthur flour website

4 ½ cups all-purpose flour
2 tsp instant yeast
2 tbsp sugar
1 ¾ cups warm milk
3 tbsp softened butter
1 ¼ tsp salt
1 large egg beaten
¼ cup semolina

Add all ingredients (except semolina) into a food processor bowl and knead for 3-4 mins.
The dough will be extremely sticky. Don’t add more flour.
Transfer to a large oiled bowl and leave aside for 1-2 hrs or until doubled in size.
Meanwhile prepare 2 trays and line with parchment paper. Oil the paper nicely and sprinkle semolina liberally.
Punch down dough slowly and transfer to a lightly floured surface.
Divide into two (use a knife) and again each into two and again into two and continue to divide till you get total 16 balls. This way you will end up getting almost same size balls.
Roll each ball and slightly flatten with your palm. Place on the semolina sprinkled sheet and sprinkle some more semolina on top. Repeat with the rest.
Keep it covered for 20-30 mins.

English Muffin 1

Place a griddle / nonstick pan/tawa on lower than medium heat. Lightly oil the pan and sprinkle some semolina. Transfer the muffins on to the pan with a spatula. Accommodate 3-4 in the pan. No need to wait for the pan to heat up.
Cook for 7-10 mins and flip over. Cook for another 7-10 mins. Give it a gentle press with the spatula once.

English Muffin 2

Both sides will become golden in colour and center should be cooked. Transfer to a cooling rack. Repeat to cook the rest.
Break open one and see if inside is cooked to adjust your cooking time. Alternately you may keep your oven preheated. Once both sides are browned, pop into the oven for 5 mins to complete the cooking process. (I cooked all on stovetop only).
Serve warm or cold. Store leftovers in refrigerator or freezer.
It seems you don’t use a knife to cut the muffin, use a fork to poke all around and split open. Toast the cut sides until lightly browned.
Make delicious English egg muffin or spread jam and enjoy!

English Muffin 3