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  • Thursday, June, 2022| Today's Market | Current Time: 01:34:05
  • Celebrate this Baisakhi with the Special recipes with Chef Shipra Khanna, and Chef Tarla Dalal from Tata Play Cooking

    Published on April 12, 2022

    Dal Makhni

    By Chef Shipra Khanna

    Ingredients:

    • 6 tbsp butter
    • 1 tbsp chopped garlic
    • 1 tbsp chopped ginger
    • 6-8 cloves
    • 5-6 green cardamom
    • ½ tbsp black cumin seeds
    • 1 cup chopped onions
    • 1 bowl tomato puree
    • Salt as required
    • ¼ tbsp garam masala
    • ½ tbsp degi Mirchi powder
    • 3-4 cups boiled dal
    • 2 cups dal stock
    • 1 cup cream
    • Ginger juliennes, butter, and coriander leaves for garnish

    Method:

    • Hear 4 tbsp of butter in a pan and add garlic and ginger and sauté for a minute
    • Add cloves, green cardamom, black cumin seeds and mix well
    • Add onions and 2 tbsp of butter and sauté till translucent
    • Now add tomato puree and cook for 2 minutes
    • Add salt, garam masala and mix well and let it cook
    • Add degi Mirchi powder and mix well until the oil starts to separate
    • Add boiled dal and mix well. Add the dal stock as well
    • Cook and cover for 45 minutes
    • Add cream and mix well, Dal Makhni is ready
    • Transfer it to a bowl and garnish with cream, butter, ginger juliennes and coriander leaves
    • Tip: Cook the dal on low flame for 45 minutes and then temper it to make delicious dal makhni

    Moong Dal Sheera

    By Chef Tarla Dalal

    Ingredients:

    • ½ cup of yellow moong dal (split yellow gram)
    • ½ cup ghee
    • ½ cup milk
    • ½ cup sugar
    • ¼ tbsp saffron strands dissolved in 1 tbsp water
    • ½ tbsp cardamom powder
    • ½ tbsp almond silvers
    • ½ tbsp almond silvers to garnish later

    Method:

    • Soak the moong dal in enough warm water for 2-3 hours and drain well
    • Blend the moong dal in a mixer to a coarse paste without using any water
    • Place the moong dal paste in the muslin cloth and press to remove excess water
    • Remove the moong dal paste from the muslin cloth into a plate and separate it using a spoon and keep aside
    • Heat the ghee in a broad non-stick pan, add the moong dal paste and cook on a medium flame for 10-12 minutes, while stirring continuously
    • Add ½ cup of water and ½ cup of milk and mix well
    • Add the sugar and mix well
    • Cover and cook on a low flame for 5-7 minutes while stirring occasionally
    • Add the saffron-water mixture, cardamom powder and almond silvers and mix well
    • Garnish with almond silvers and serve hot

    Doodhi Halwa

    By Chef Tarla Dalal

    Ingredients:

    • 1 cup grated bottle gourd (Doodhi/ lauki)
    • 1 ½ tbsp ghee
    • ¼ cup sugar
    • 2 tbsp milk
    • ½ cup grated khoya
    • 1 tbsp chirongi nuts for garnish (charoli)

    Method:

    • Heat the ghee in a deep non-stick kadhai, add the bottle gourd and sauté on a medium flame for 2-3 minutes
    • Add the sugar and milk and cook on a low flame for approx. 4-5 minutes till the bottle gourd is soft
    • Add the khoya, mix well and cook on a medium flame for 1-2 minutes while stirring continuously
    • Remove the flame, garnish with chironji nuts and allow to cook completely
    • Refrigerate for at least 1 hour
    • Serve chilled.

    Almond Sheera

    By Chef Tarla Dalal

    Ingredients:

    • 1 cup almonds (Badam)
    • 1 cup milk
    • 1 tbsp ghee
    • ½ cup sugar
    • ½ tbsp cardamom powder
    • A few saffron strands dissolved in 1 tbsp warm water
    • 2 tbsp almond silvers for garnish

    Method:

    • To blanch the almonds, soak them in enough hot water in a bowl for at least 8 to 10 minutes
    • Drain and refresh using some cold water and peel them
    • Add 1/2 cup of milk and blend in a mixer to a smooth paste
    • Heat the ghee in a broad non-stick pan, add the almond paste, mix well and cook over a medium flame for 4 to 5 minutes or till it turns light pink in color, while stirring continuously
    • Add the remaining 1/2 cup of milk and 1/4 cup of water, mix well and simmer for 3 to 4 minutes, while stirring continuously
    • Add the sugar, cardamom powder and saffron mixture and cook on a medium flame for 6 to 7 minutes or till the sugar dissolves and the ghee separates, while stirring continuously
    • Keep aside to cool slightly
    • Garnish with almond slivers and serve lukewarm or refrigerate and serve chilled
    • Handy tip: This sheera stays fresh for 10 to 15 days when refrigerated. However, ensure to reheat it before serving and serve lukewarm.

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