Bhindi Masala

Again a very simple recipe and my favorite dish.

You need:

• Bhindi (Ladyfinger) - 250 g
• One small onion - optional - cut into quarters
• Cooking oil - 4 tbsp (sorry folks - this is a high oil dish, you can use lesser oil, but then make sure to use a non-stick pan)
• Mustard seeds (rai) - 1/2 tsp
• Cumin seeds (jeera) - 1 tsp
• Asafoetida (hing) - 1 pinch
• Salt - to taste
• Red chilly powder - 1 tsp (If you want it spicy, add another 1/2 tsp)
• Coriander powder - 1 tsp
• Turmeric powder - 1/2 tsp
• Dry mango powder (amchur) - 1/2 tsp - option (i.e. if you like your food with a slight tang)
• A pan (preferably non stick) that can be covered

How to:

• Remove the top and tail of the ladyfinger and slice into 4 pieces vertically (lengthwise)
• In the pan, heat oil. Once hot add asafoetida, cumin seeds and mustard seeds. 
• When they start crackling, add the chopped ladyfinger. Mix well so that the oil coats all pieces and cook for a minute.
• Add all the spices except Amchur, cover and cook on a low flame for 15 minutes. Keep stirring well after every few minutes to avoid the masala burning or sticking to the pan
• Once the ladyfinger is cooked, add Amchur and stir well. Remove from flame, cover and keep aside. 
• After 5 minutes, move the ladyfinger to the serving dish. In the cooking pan there will be some oil and masala left over. Heat the pan again, add chopped onion and cook till it is nicely translucent.
• Use as a garnish on top of the Bhindi Masala
• Serve hot with rotis

Paneer Bhurji

This is a quick fix healthy dish. Just heavenly with hot rotis.
You need:
Paneer (cottage cheese) - 250 gms - crumble it with your hands
Onions - 2 medium - finely chopped
Tomatoes - 2 medium - finely chopped
A handful of boiled green peas (optional)
A handful of finely chopped capsicum (optional)
Green chilly -1 finely chopped (add 2 if you want to spice it up)
Cumin seeds - 1 tsp
Oil - 2 tbsp (or 1 if you are really looking for low oil)
Turmeric Powder - 1/2 tsp
Red chilly powder - 1 tsp (or spice it up if want)
Salt

How to:
Heat oil in a pan (preferably non stick if you are using less oil). Temper the cumin seeds and add the onions. Fry till they start turning brown. Add the peas and capsicum if you are using them and cook for a minute. Add the tomatoes and cook till soft. Add all the remaning ingredients except paneer and cook till the oil leaves sides. You will have to stir often to avoid the mixture sticking at the bottom of the pan. Add the paneer in the end and mix well. Garnish with coriander leaves and serve hot :)

Dal Makhani

Another one of my experimental dishes that I have put together after trial and error. Quite popular at dinner parties. Sarah, this is for you :)

You need

1 cup Black whole urad dal (lentils)

1/2 cup Jammu Rajma i.e. red kidney beans (these are smaller and lighter in color than the normal variety)

3 onions

2 tomatoes

2 green chillies

1 inch piece of ginger

3-4 cloves garlic (optional)

1/2 cup curd

1/2 cup milk

1 stick dalchini (cinnamon)

2-3 laung (cloves)

1 big illachi (cardamom)

2 tsp red chilli powder

1 tsp turmeric powder

1 tsp coriander powder

1 tsp garam masala

1 tsp cumin seeds

salt to taste

fresh coriander leaves to garnish

oil - 2 tbsp

ghee - 1 tbsp

Butter and cream to garnish (optional)

How to:

• Soak the lentils and kidney beans overnight.
• Grind 2 onions to a paste
• In a pressure cooker add the soaked lentils, onion paste, cloves, cinnamon, cardamom, salt, turmeric powder and 4 cups of water. Steam on high flame for one whistle and simmer on low flame for 20 minutes
• Meanwhile, chop the remaining onion finely.
• Heat oil in a pan and fry the onion till golden brown
• Mix tomatoes, green chillies, garlic, ginger and grind to a paste. Add this paste to the cooking onions. Cover and cook for 2 minutes.
• In the curd, add half the red chilli powder, all of coriander powder and garam masala and mix well. Add this curd to the cooking tomato paste and mix well. Cover and cook till the oil leaves sides. Stir often to avoid sticking to the bottom.
• When the pressure cooker opens, add this paste to the lentils, close the cooker and steam again for 1 - 2 whistles on high flame . Add more water if needed.
• When the cooker opens, add the milk and bring to a boil.
• This dal tastes best when it has been cooked for a very long time. So simmer and cook as much as possible.
• While serving, take the dal out in a bowl. Heat ghee and temper cumin seeds. Add the remaining red chilli powder and pour over the dal. Add a dollop of butter and a swirl of cream and sprinkle with fresh coriander leaves.