A very simple and easy word to say but if cooked with this recipe, has a lot of flavor and chatkhara in it…. This is my very own recipe which is a crowd pleaser because I work hard on my daal roti ❤ 😀 Daal roti/ daal chaawal (daal with rice) is everything; its easy, its quick, its cheap, it is a great comfort food, it is nutritious, it is high in protien, it satisfies all the desi cravings….. what else you need from daal? 😀 (It is great for weight loss as well…. if not cooked this way 😀 because I make it rich by adding butter, sometimes ghee and cream to it)
But 1 thing for sure….. This is the best recipe for daaaaaal….. you will not find another one! I sometimes pair it with chicken haandi or any vegetable curry like aloo bengan, bhindi fry, aloo katli, etc. and sometimes with keema tikkian or shaaaaami kebab, hence it is a friendly dish which can create a spicy duo with anything 😀
Combine all the lentils in a mixing bowl and wash. Soak in warm water for about 2 hours. Discard the water.
In a deep cooking pan, add lentils & 6 cups of water along with salt (if you are not using chicken cubes/ chicken salt), red chilli flakes and powder & turmeric. Bring everything to a boil and cook until it reaches the consistency of daal.
Remove from flame and add some chopped green chillies & coriander.
In a frying pan, melt some ghee and add a splash of oil. Fry onions until they are golden and crispy and add the other ingredients given for tadka. Cook until the tomatoes are soft and add it to daal. Stir.
Scoop out in the serving bowl and allow it to cool for 5 minutes. Drizzle some fresh cream/ cooking cream and garnish with leftover green chillies and coriander. Serve with boiled rice or paratha.
Missi Roti is also known as Besan ki roti and it is very famous in Pakistani & Indian home cooking. Not something you will find on every restaurant’s menu like paratha or tandoori roti but at home everyone knows this. So next time someone from Pakistan tries to be a burger and say they dont know missi roti don’t believe them 😀 they all have eaten it once in their life.
1 cup wholemeal flour (aata)
1 cup gram flour (besan)
1 small red onion (finely chopped)
4 – 5 small green chillies (finely chopped)
2 tbspns chopped green coriander
Salt to taste
Red chilli flakes to taste
A generous pinch of carom seeds (ajwain)
1 tbspn cracked coriander seeds
½ tspn crushed cumin seeds
1 tbspns crushed pomegranate seeds
Some luke warm water to knead the dough
Ghee/ butter/ oil for frying the roti (I prefer ghee as it smells, tastes and feels more traditional)
Mix everything (except oil & water) in a mixing bowl and knead a dough by mixing in water gradually. The dough should be firm to touch and not sticky.
Pour some oil over the dough and keep it aside covered with a kitchen towel for 30 minutes.
Divide the dough into 4 parts and make balls. Flat those balls like a roti/ chappati by dusting some aata on it and with the help of rolling pin.
Preheat the griddle/ tawa on medium heat and place one roti on it.
When it starts changing its color flip the side and apply some ghee on it. Flip the side and apple some ghee on the other side and cook until the roti is light brown.
Do the same with other 3 rotis and serve hot with Lassi, achar, raita, chutney or Pakistani mangoes.
Butter chicken, another North Indian delicacy, very famous and almost available in every Indian restaurant and take away but all of them does not taste good or authentic. With this recipe you can get the most authentic and great flavour of butter chicken because it has been mastered after 4 trials.
4 chicken thigh fillets (cut into big chunks/ 3 pcs. Per thigh fillet)
1 tspn roasted gram flour (besan)
Salt to taste
A generous pinch of chicken salt
1 tspn red chilli powder
1 tspn cumin powder
1 tspn special masala (a pinch of nigella seeds, a pinch of garam masala, a pinch of kasuri methi, a small pinch of ajwain, a pinch of black pepper corns and a pinch of cloves grind into a powder)
1 tbspn yogurt
1 tspn mustard oil
1 tson ginger garlic and green chilli paste
A pinch of meat tenderizer
3 tbspns oil
2 generous knobs of butter
1 bay leaf
1 big cardamom
3 small cardamoms
A stick of cinnamon
½ tspn cumin seeds
1 tbspn kasuri methi
3 tbspns cooking cream
1 large onion
2 large tomatoes (cut into chunks)
1 tbspn tomato paste
3 cloves of garlic
A small piece of ginger
3 tbspns cashew nuts
2 small green chillies
Some cream and chopped coriander for garnish
Wash, pat dry and cut chicken into chunks.
Apply all the dry spices and ginger garlic paste mixed with mustard oil and keep aside for 20 minutes.
Now add gram flour and yogurt and mix well. Keep aside for 30 minutes.
Heat the grill plan to high and grill the chicken chunks to 3 mins per side. (Do not flip over and over, just 2 flips are fine)
Keep aside until needed.
Heat oil and sweat the onions. Add ginger garlic paste, green chillies and all the whole spices along with cashews. Saute for around 2 minutes and add tomatoes and tomato paste. Cook on medium heat with the lid on until the tomatoes are mushy. Add water if needed.
Turn off the heat and let the mixture cool for a bit. Take out the bay leaf and cinnamon. Now add 1 cup warm water and blend it to puree.
Pass it through the sieve to get the silky smooth curry and discard the residue.
Heat the same pan and melt 2 knobs of butter. When the butter is melted and hot add the curry. Let it simmer for 2 minutes, then add fenugreek leaves by crushing between your palms to get the extra flavour and fragrance and add cream. Stir and add the grilled chicken and let it cook in the curry for 1 minute.
Take it out in the serving bowl, let it cool for 2 minutes and then garnish with cream and coriander.