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How to make Kalan (Onam Recipe) | Kalan Recipe

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Kalan is a yogurt and coconut based curry.It is usually made with yam and raw banana and is a must have in the Onam Menu List. I made Kalan with yam a day before as it tastes better after a few hours. Will post pics of the Onam Lunch in my next post. For now Wish you all a Wonderful Onam. For Kalan y ou need Yam or Raw Banana cut into squares Yogurt - sour yogurt is best for this dish .It needs to be beaten  to remove any lumps Pepper powder 1 tsp For the coconut paste coconut + turmeric (haldi)+green chili - grind all this For the tempering Mustard seeds (rai) 1 tsp Fenugreek seeds (methi)1/2 tsp Dry red chili - 3 Curry leaf -5/6 Start by boiling yam in water with pepper,salt and turmeric added in. Once the yam is half cooked add the coconut paste and boil. Now add in the beaten yogurt and shut the flame,if you boil it further the yogurt with curdle.you do not want that do you? Temper with mustard seeds,fenugreek seeds,curry leaf and dry red chili. Cover with a lid for a while,it tast
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Homemade Langar Wali Dal | Punjabi Maa Dal (Dal Makhni) | Langar ki Dal

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The taste for all these Daals are almost the same,only difference would be,the proportion of the Kidney Beans and The Black Urad Daal also the amount of time you cook it. It also depends on how you serve it,sometimes there is a dollop of white butter on top or cream,sometimes ginger juliennes.The base and method of cooking also stays the same for all these daals. I feel the creamy and luscious taste of this daal is enhanced more if eaten with butter tandoori rotis. I know you want some now. Here's the Recipe for Best Restaurant Style Dal Makhni or Langarwali Dal. If you want to get the most authentic taste,then you need to cook this for 4 hours max,yes 4 hours. In most homes it is cooked for 8 to 10 hours,many time even overnight.Imagine the taste,ooo my god. Now if you do no have the time,sure you can reduce the cooking time,but then i cannot promise you that killer king of dal taste.So the choice is yours.  I cooked mine for 4 1/2 hours.And i used a thick bottom pressure cooker f
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Tofu and Spinach Sabzi / Sabji | Tofu Palak Sabzi | Tofu Palak

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In India the classic combo of spinach and cottage cheese is very common.The dish is called Palak Paneer. Here is the easy recipe Palak Paneer my way. Today i shall show you another wonderful combination which is a curry flavoured Tofu and Spinach dish. For this dish you need Tofu cut in cubes then lightly tossed in oil (you can fry it if you wish) Spinach - small bunch cut roughly Onions - 1 cut fine Tomato - 1 cut fine Dry Spices Curry powder 2 tsp Cumin seeds 1 tsp Onion seeds 1 tsp Garam Masala 1 tsp Red chili powder 1 tsp Bay Leaf - 1 Ginger/Garlic/Green chili roughly crushed Dried Fenugreek leaves 1/2 tsp Start by tempering the cumin and onion seeds in oil,then add bay leaf. Add in the chopped onion and the dry spices. Cook for 2/3 min till the spices are cooked then add the ginger/garlic/green chili. Now add the tomato and salt to taste,saute till cooked and the oil is separated. Its time to add the spinach now and cook covered till wilted,add in the tofu now. Cook till the tofu
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Bedmi Puri / Poori Recipe | Uttar Pradesh Street Food Recipes | Dal Stuffed Puri / Poori

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As you all know Mathura is Lord Krishnas Birthplace so here is a famous Mathura Breakfast Dish. Bedmi Puri / Poori is found in every street corner and is served with the famous Mathura Alu Sabzi.  love love love it   Check out this traditional recipe and give it a try. For 8 Bedmi Puris start by soaking 1/2 cup urad daal for 6 hours spices used red chili powder 1/2 tsp grated ginger 1/2 tsp fennel seeds 1/2 tsp green chili 1 chopped fine hing(asafotida) less than 1/2 tsp cumin seeds 1 tsp salt to taste for the dough 1 cup wheat flour 1/2 tsp semolina 1 tsp ghee 1 tsp salt water to bind make a stiff dough and cover.Allow to rest 10 min. Cook on a low heat till the urad daal gets coated with the spice mix.To cook start by cooking all the spices in a little ghee and add the ground urad daal paste. Scrape out the bottom of the pan as you saute. Allow this to cook on low for 5/7 min and your done.Make tiny balls and let it cool. When the daal mix is cooling,make the dough. After the daal
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Kerala Appam (Palappam) and Malabar Egg Stew Recipe

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This recipe is Kerala Appam without the Palappam Appam chatti or Appam tava,i just could not get hold of a good non stick Appam tava anywhere,i was so impatient and just to give it a try. So then i made it on my regular tava and it was perfect. Again i did learn something from this,it is to try something in your own way and make it work. Here's how i made it - Soak 2 cups rice for 5/6 hours - Use any rice,dont stress on it. For the batter -  grind the soaked rice with 1/2 cup cooked rice and 1/2 cup grated coconut(you can use 1/2 cup coconut pwd too) - Add water little at a time so you have control on the batter. The batter must not be too thick or too runny. We also need 1 tsp yeast - 3 tsp sugar - 1tsp salt - 1 tsp baking soda warm less than 1/2 cup water and add the sugar,to this add the yeast and set aside for 15 min. t.i.p- never ever dissolve yeast in hot water and do not add salt to the water when you add yeast.It wont rise,after 15 min the yeast and sugar will get frothy. A
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Hariyali Paneer Recipe | Cottage Cheese in Green Gravy | Hari Paneer Masala

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                                                                   Hariyali Paneer For the green paste - 1 cup chopped spinach 1/2 cup chopped fenugreek leaves 1/2 cup chopped coriander leaves 2 green chili's or to taste 4 cloves garlic blanch all this for 3/4 min then puree it Also saute the cottage cheese till light brown and keep aside. Spice paste 1 small onion grated cumin powder paprika or red chili pwd all spice or garam masala cardamom  ~ Mix 1 tsp each of these powders with the grated onion Cream is added in the end to make the dish get a luscious creamy taste,but you can skip it. I never skip cream for anything,how can any one not add in cream? In oil or butter saute the grated onion and spice mix till light brown,then add in the cooked cottage cheese and the green paste,coat gently and salt along with 1/2 cup water and allow to simmer for 10 min covered. After 10 min the cottage cheese will get soft and the gravy will get a bit thick.Its now time to add in the cream,just
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Gujarati Poha (Bateta Poha) | Gujarati Breakfast Thali Meal | Bateta / Potato Poha

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Gujarati Poha Recipe For this platter i served White Dhokla - Sev - Mango and Potato Poha For Potato Poha : Poha - 2 cups - Beaten rice flakes Potato 1 small,cubed chop half an onion 2/3 green chilis ginger grated - 1/2 tsp peanuts - handful sugar 2 tsp curry leaf 10/12 lemon juice 1 tsp 1/2 tsp hing turmeric pwd 1 tsp red chili 1 tsp cumin seeds 1 tsp coriander leaves sesame seeds 1 tsp - optional coconut - optional Start by washing the poha,allow to drain.Then temper ghee or oil with cumin,curry leaf,green chili,hing,ginger and add in the peanuts,saute for 1 min,then add the onions,salt,turmeric,red chili,sugar and cook till soft,now add in the cubed potato and cook till soft,once the potato is cooked gently mix in the poha saute for 2/3 min and then cook covered for 2 min so everything gets well combined and it cooks in the steam.After opening the lid,add in the lemon juice and sesame seeds. Garnish with coconut and coriander leaves and now your done !
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