Dal Makhani

It was at my best friend's place that I had dal makhani for the very first time. It was love at first taste!! Since then, this is a must have when ever I eat out. The best thing is the way the flavour of the butter hits the taste buds amidst all the spices and cooked dal. It just makes me go oooooohhh!!! :)

After all these years, it was only yesterday that I got a chance to make this delicious dal at home. Mom said it was as good as the dal she had eaten in restaurants :) That surely made my day!!!

To make this extremely rich dal, here's what you will need:
Rajma (Kidney beans) - 1/2 cup
Whole black urad dal - 1/2 cup
Butter - 1/2 cup
Fresh cream - 1/4 cup
Coriander powder - 2 tbsp
Garam Masala powder - 1/2 tsp
Red chilli powder - 1/2 tsp
Kasoori methi - 1/2 tbsp
Ginger and garlic paste - 3 tbsp
Tomato, pureed - 1 cup
Cumin seeds - 1/2 tsp
Salt to taste

Without further ado:
> Soak rajma and urad dal in water overnight. Pressure cook.
> Heat oil in a pan and temper cumin seeds
>Add ginger-garlic paste and tomato puree. Cover the pan with a lid and allow to boil on low flame
> After about 10 minutes, add red chilli powder, garam masala powder and coriander powder. Blend and then add butter. 
> Cover and allow to simmer for about 15 minutes. 
> Add the dal along with the water it was cooked in. Mix well and allow to simmer on a low flame. 
> Now and then, stir the mixture so that the dal is not burnt. 
> Add kasoori methi powder and fresh cream. Mix well. Cover and allow to simmer for few minutes. 

Serving suggestions: Tastes great with roti or rice. Onion rings with a hint of lemon juice enhances the taste a million times.

Baby Corn Manchurian

Who said teaching is easy?!!!  Okay, okay!! Enough of my melodrama. After a long day of disciplining, corrections and a bit of teaching, all I wish for is a few golden moments of pure silence and something to silence that constant rumble emanating from my tummy. Most days, I walk into my house asking mom my staple question "What's there to eat?" One look at her tired face is enough to melt my heart and settle for a steaming cup of tea or coffee. Today was different though. I had to have something crunchy and spicy. So there you have it - my inspiration to make baby corn manchurian.

It was irritating  to listen to that rrrrrrr....grrrrrr....rrrrrrrrr!!! But it was well worth the wait and effort. 

> Heat some oil in a pan deep frying

> Slit the baby corns into diagonal and long slices

> Make a slightly runny batter by mixing 2 tbsp of rice flour, 2 tbsp of refined flour (maida), ginger-garlic-chilli paste, salt, turmeric and water.

> Coat the sliced baby corn with this paste and deep fry in oil and set aside

> Heat a tbsp of oil in a wok. When it is hot add chopped garlic, green chilli and ginger . Saute for a few minutes.

> Add sliced onions and green pepper and saute. Ensure that their crunchiness is retained

> Then add a tsp of white vinegar, a tsp of sugar, a tsp each of soya sauce and tomato sauce. Fry on a high flame

> Toss in the fried baby corn and mix on a high flame along with a pinch of salt

> Garnish with finely chopped fresh coriander leaves and serve steaming hot with tomato ketchup!