Methi ki Launji Video by Tarla Dalal

You will simply adore this launji with rotis, khakhras and even rice although the rajasthanis would relish it with hot puris or parathas. This bitter-sweet and spicy dish has a delicate balance of flavours that i am sure you will enjoy. You can either sprout the methi seeds to make this launji or use them unsprouted. I discovered that sprouting the methi makes the launji less bitter.

Preparation Time: 10 minutes.
Cooking Time: 20 minutes.
Makes 1.5 cups.

Ingredients

1/4 cup fenugreek (methi) seeds soaked for 2 hours
2 tbsp oil
1/2 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
2 whole dry kashmiri red chillies
2 cloves (laung / lavang)
1 stick cinnamon (dalchini)
1/2 cup chopped jaggery (gur)
1/2 cup sugar
1 tsp chilli powder
1 tbsp coriander-cumin seeds (dhania-jeera) powder
1 tbsp raisins (kismis)
1 tsp dried mango powder (amchur)
salt to taste

For Servingrotis or khakhras or rice (chawal)

Method

1. Heat the oil in a pressure cooker, add the cumin seeds, asafoetida, red chillies, cloves and cinnamon and sauté on a medium flame for a few seconds.
2. Add the soaked methi seeds, 1 cup of water, jaggery, sugar, chilli powder, coriander-cumin seeds powder, salt, raisins and dry mango powder, mix well and pressure cook for 1 whistle.
3. Allow the steam to escape before opening the lid.
4. Boil on a medium flame for 5 to 7 minutes, while stirring occasionally.
5. Remove from the flame, allow it to cool completely.
6. Serve with rotis or khakhras or rice

Handy tip:

1. This launji stays fresh upto 2 weeks when refrigerated.

Methi ki Launji

Herbed Potato Soup by Tarla Dalal

Using carrots to garnish this aesthetically spiced soup adds not only flavour and crunch, but a lovely colour as well.

Preparation Time: 10 mins
Cooking Time: 20 mins
Makes 4 servings

Ingredients

2 cups peeled potato cubes
2 tsp butter
1/4 cup thinly sliced onions
salt and freshly ground black pepper to taste
1 tsp dried mixed herbs

For The Garnish

2 tsp grated carrot

2 tsp finely chopped parsley
1 tsp dried mixed herbs

Method

1. Heat the butter in a pressure cooker, add the onions and sauté on a medium flame for 2 to 3 minutes.
2. Add the potatoes and cook on a medium flame for 3 to 4 minutes.
3. Add 2 cups of water, mix well and pressure cook for 2 whistles.
4. Allow the steam to escape before opening the lid.
5. Allow the mixture to cool completely and then blend in a mixer to a smooth mixture.
6. Pour the potato-onion mixture into a deep kadhai, add the salt and mixed herbs, mix well and cook on a medium flame for 1 minute.
7. Add approx. ¼ cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
8. Add the pepper powder, mix well and cook on a medium flame for 1 minute.
9. Serve hot garnished with carrots, parsley and mixed herbs.

Recipe Source: Herbed Potato Soup by Tarla Dalal

Cabbage, Carrot and Paneer Grill Sandwich by Tarla Dalal

A quick and satiating breakfast with a vegetable, paneer and cheese stuffing. A glass of milkshake is just perfect to round up your morning meal.

Preparation Time: 10 mins
Cooking Time: 15 mins
Makes 3 sandwiches

Ingredients

6 bread slices
2 tbsp butter

To Be Mixed Into A Stuffing1 cup finely chopped cabbage
1/2 cup grated carrot
1/2 cup grated paneer (cottage cheese)
2 tbsp finely chopped coriander (dhania)
2 tsp finely chopped green chillies
1/2 cup grated processed cheese
salt to taste

Method

1. Divide the stuffing into 3 equal portions and keep aside.
2. Apply 1 tsp of butter on each bread slice and keep aside.
3. Place a bread slice on a flat, dry surface with the buttered side facing downwards.
4. Spread 1 portion of the stuffing evenly over it and sandwich it using another slice of bread with the buttered side facing upwards.
5. Grill in a pre-heated sandwich griller for 4 to 5 minutes or till it turns crispy and brown from both the sides.
6. Repeat the steps 3 to 5 to make 2 more sandwiches.
7. Cut each sandwich into 2 equal pieces diagonally.
8. Serve immediately.

Recipe Source: Cabbage, Carrot and Paneer Grill Sandwich by Tarla Dalal

Vegetable Soup by Tarla Dalal

Cabbage, carrots and onions combine here in a tomato base to make this heart-warming soup. Baked beans add on to the flavor and crunch in this soup.

Preparation Time: 15 mins
Cooking Time: 25 mins
Makes 4 servings

Ingredients

2 cups roughly chopped tomatoes
1/2 cup shredded cabbage
1/2 cup grated carrot
2 tbsp oil
1/2 cup finely chopped onions
1 bayleaf (tejpatta)
2 cloves (laung / lavang)
4 peppercorns (kalimirch)
12 mm (1") piece cinnamon (dalchini)
1 tbsp cornflour dissolved in 1/4 cup of cold water
4 tbsp canned baked beans
salt to taste

For The Garnish

1/2 cup grated processed cheese

Method

1. Combine the tomatoes and 4 cups of water in a deep kadhai and cook on a high flame for 8 to 10 minutes.
2. Remove from the flame and allow the mixture to cool.
3. Once cooled, blend in a mixer to a smooth mixture. Keep aside.
4. Heat the oil in a deep kadhai, add the onions and sauté on a medium flame for 2 to 3 minutes.
5. Add the bayleaf, cloves, peppercorns and cinnamon, mix well and sauté on a medium flame for a few seconds.
6. Add the cabbage and carrots, mix well and sauté on a medium flame for 3 to 4 minutes, while stirring occasionally.
7. Add the prepared tomato base, cornflour-water mixture, mix well and cook for a minute, while stirring continuously.
8. Add the salt and baked beans, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
9. Serve hot garnished with cheese.

Recipe Source: Vegetable Soup by Tarla Dalal

Shajahani Dal by Tarla Dalal

This dal is named after the mughal emperor shahjahan. A truly magnificent creation, this dal is made with kabuli peas that have been boiled and pureed. This dal owes its creaminess to the oodles of coconut milk and cream that added to it. Enjoy this dal with any pulao or parathas in true mughal style!

Soaking time:  overnight
Preparation Time: 20 mins
Cooking Time: 25 mins
Makes 4 servings

Ingredients

2 cups soaked and boiled kabuli chana (white chick peas)
salt to taste
1 1/2 tbsp ghee
1 tsp caraway seeds (shahjeera)
1/2 cup finely chopped onions
2 cloves (laung / lavang)
2 cardamoms
2 sticks cinnamon (dalchini)
1/2 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1/2 tsp coriander-cumin seeds (dhania-jeera) powder
2 tsp green chilli paste
2 tbsp fresh cream
2 pinches garam masala
1 tbsp finely chopped coriander (dhania)

Method

1. Combine the kabuli chana, 4 cups of water and salt and pressure cook for 5 whistles.
2. Allow the steam to escape before opening the lid.
3. Blend the kabuli chana along with the water in which they are cooked in a mixer to a coarse paste. Keep aside.
4. Heat the ghee in a deep kadhai, add the caraway seeds and sauté on a medium flame for a few seconds.
5. Add the onions, cloves, cardamom and cinnamon, mix well and sauté on a medium flame for 1 to 2 minutes.
6. Add the turmeric powder, chilli powder and coriander-cumin seeds powder, mix well and sauté on a medium flame for 1 more minute.
7. Add the kabuli-chana mixture, salt and green chilli paste, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
8. Add the fresh cream, garam masala and coriander, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
9. Serve hot.

Recipe Source: Shajahani Dal by Tarla Dalal

Moong Dal ka Shorba recipe video by Tarla Dalal

Dals are a staple diet of people in the punjab. Nearly every kind of dal is grown and cooked here. In most households the meal is incomplete without at least one dish made with pulses. The yellow moong dal or split yellow gram is very popular in punjabi cooking. This dal requires minimal soaking time and is easy to cook. Here is a lovely shorba made with the much loved yellow moong dal. The use of green chilies and chilli powder makes it a spicy treat though you can adjust the spiciness according to your preference. You can add any chopped boiled vegetables to this shorba and make it a healthy treat for the whole family.

Preparation Time: 10 mins
Cooking Time: 20 mins
Makes 4 servings

Ingredients

3/4 cup yellow moong dal (split yellow gram)
1/2 cup finely chopped onions
1/2 cup chopped tomatoes
1 slit green chilli
1 tsp chilli powder
1/2 tsp chopped ginger (adrak)
1/2 tsp turmeric powder (haldi)
1 tsp garam masala
salt to taste
1 tbsp ghee
1 tbsp finely chopped garlic (lehsun)

For The Garnisha sprig of coriander (dhania)

Method

1. Clean, wash and soak the yellow moong dal for 30 minutes. Drain.
2. Combine the dal, onions, tomatoes, green chilli, chilli powder, ginger, turmeric powder, garam masala, salt and 2 cups of water, mix well and pressure cook for 3 whistles.
3. Allow the steam to escape before opening the lid.
4. Heat the ghee in a deep kadhai, add the garlic and sauté on a medium flame for a few seconds.
5. Add the cooked moong-dal mixture and 1 cup of water, mix well using a whisk and cook on a medium flame for 1 to 2 minutes.
6. Add 1 more cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally with help of a whisk. Finally discard the green chilli.
7. Serve hot garnished with a sprig of coriander.

Recipe Source: Moong Dal ka Shorba by Tarla Dalal

Shahjahani Khichdi recipe video by Tarla Dalal

The mughals were known to name certain dishes after themselves to signify where they were invented. A brilliant khichdi made from rice and moong, this preparation is flavoured with whole garam masalas. Freshly grated coconut and cashewnuts are used to add volume and flavoring to the khichdi. Enjoy it with fresh curds, papad and pickle.

Soaking Time:  2 hours
Preparation Time: 10 mins
Cooking Time: 15 mins
Makes 4 servings

Ingredients

3/4 cup basmati rice
3/4 cup moong (whole green gram)
1 1/2 tbsp ghee
1 tsp cumin seeds (jeera)
3 cloves (laung / lavang)
1 stick cinnamon (dalchini)
4 black peppercorns (kalimirch)
3 cardamoms
4 to 5 curry leaves (kadi patta)
2 tbsp finely chopped onions
2 tbsp broken cashewnuts (kaju)
1 tbsp freshly grated coconut
salt to taste
1 tsp green chilli paste

For The Garnish2 tbsp finely chopped coriander (dhania)

For Servingfresh curd
papad
pickle

Method

1. Clean, wash and soak the rice and moong together for 2 hours. Drain and keep aside.
2. Heat the ghee in a pressure cooker and add the cumin seeds.
3. When the seeds crackle, add the cloves, cinnamon, peppercorns, cardamom, curry leaves and onions and sauté on a medium flame for 1 to 2 minutes.
4. Add the cashewnuts and sauté on a medium flame for a few seconds.
5. Add the rice-moong mixture, 3 cups of hot water, coconut, salt and green chilli paste, mix well and pressure cook for 3 whistles.
6. Allow the steam to escape before opening the lid.
7. Garnish with coriander and serve immediately with curds, papad and pickle.

Recipe Source: Shahjahani Khichdi by Tarla Dalal