Easy Recipes

Garlic Rice (Garlik rise) Recipe

Ingredients

2 cup cooked rice
2 tsp crashed garlic
2 green chillies chopped
2 tblsp cashewnuts (kaju)
1 tblsp almonds(badam), slivered.
1 tsp chopped fresh coriander
2 tblsp ghee
Salt and pepper to taste

How to make garlic rice:

Take a heavy wok and heat ghee in it.
Now add garlic and green chilies to it.
Once garlic turns golden in color, add the dry fruits and roast for half a minute.
Now add the cooked rice, sprinkle salt and pepper and mix well.
Garnish the Garlic Rice with fresh coriander and serve.

Ingredients

1 tsp garlic (lasan) paste
5 cup mutton stock
1 tsp ginger (adrak) paste
1/2 cup ghee
1/2 tsp black pepper (kali mirch)
2 cups tomato (tamatar) puree
salt (namak) to taste
2 medium onion (pyaj) sliced
20 green chilies
1 tsp red chili powder
1 kg meat
1/2 kg wheat (gehun)

How to make harissa:

Soak the wheat in water for seven to eight hours.
In a wide pot mix in wheat, salt and 1 1/2 liter water and stir fry it on medium flame till tender.
Take another pot, mix in meat, salt, whole green chilies, ginger, garlic paste, red chili powder, black pepper powder and tomato puree and stir fry it till soft.
When the meat is soft then use a chopper to obtain haleem like consistency.
Then mix in soft wheat up and stock and stir fry the mixture till it is thick.
Heat up oil in a pot and fry the onions till golden brown, pour out it on the harissa.
Serve it with lime, cut green chilies, cut ginger and garam masala powder.

Ingredients

1 cup chopped Green Mango
1 cup Split Red Lentil (Masoor Dal)
1/2 tsp Turmeric Powder (Haldi)
Salt to taste
1 tsp chopped Ginger (Adrak)
1 tsp Cumin Seed Powder (Jeera)
2 Green Chillies (Hari mirch)
2 tblsp Clarified Butter (Ghee)
2 dry Red Chilly (Saboot Lal Mirch)
1 tsp Sugar
1 tsp Mustard Seeds (Raai / Raee)
1 sprig Curry Leaves
1 tsp Garam Masala

How to make arhar dal with green mango:

Wash and cook the dal with the turmeric powder, salt and the sugar in a saute.
Add the mango to the dal.
Add a part of the ginger to the dal along with the cumin powder and the garam masala powder. mix well.
When the dal and the mango is cooked remove from fire.
Heat the ghee in a pan , add the mustard seeds, when they crackle,add the remaining ginger,curry leaves, slit green chillies and the broken red chillies.
Fry for 2 minutes over a low flame and pour over the dal. serve hot.

Ingredients

1 cup split Green Gram Lentil (Moong Dal)
3 cup chopped Spinach (Palak)
a pinch of Turmeric Powder (Haldi)
1 tsp Red Chili Powder (Lal Mirchi)
1 tsp Asafetida (Hing)
2 tblsp Butter
1 tsp chopped Garlic (Lasun)
1 tsp chopped Ginger (Adrak)
a pinch of Sodium bi carbonate
1 tblsp fresh Cream

How to make moong Dal with palak:

Wash and soak the gram for 30 minutes.
Boil some water in a pan.
Add the spinach leaves and the sodium bi carbonate and cook the leaves for a minute over a high flame till the leaves are cooked.
Drain the leaves and when cool grind in a blender. remove and keep aside.
Cook the dal ,turmeric powder, chilly powder and the salt in a pressure cooker.
When the dal is cooked remove from the flame and keep aside.( make sure the dal is dissolved in the water, if the water was not sufficient add some more water and cook the dal again in a pan . use a wooden spoon to mash the dal).
Transfer the dal to a pan and add the spinach paste. mix thoroughly.
Cook over a low flame for 2 minutes.remove from the flame and keep aside.
Melt the butter in a pan . Add the garlic and fry for till the garlic turns light brown in color.
Add the ginger and the asafoetida and fry for a few seconds over a low flame.
Add the dal and mix thoroughly. remove from the flame and serve hot garnished with cream.

Ingredients

1 cup Urad(white) daal
1 Onion sliced
1 Tomato diced(optional)
1tsp Ginger grated
1-2 Green chilies chopped
Coriander leaves finely chopped
1tsp Cumin seeds (jeera)
2 bayleaves 2 cloves
1/2 tsp. turmeric powder
Salt to taste
A pinch of Garam masala
Red chili powder to taste
2tbsp oil
1tsp lemon juice

Preparation:

Clean and wash the daal properly. Soak it in water for 10-15 minutes.

Boil it in 5 cups of water. Boil till it becomes soft. It should not become pasty. Remove the water and keep aside.
Heat oil in a kadhai and add cloves, bayleaves and cumin seeds, allow to splutter.
Now add ginger, onion and green chili and stir-fry till golden brown.
Add tomato (if using) and fry till it softens. Add all dry masalas (turmericpowder, chili powder, salt) and fry for a moment.
Now add daal and lemon juice, mix very gently.
Sprinkle garam masala and garnish with coriander.
Serve hot.

Ingredients

50 gm split green gram lentil (moong ki dhuli dal)
50 gm urad ki dhuli dal
50 gm arhar dal
50 gm horse beans (chane ki dal)
1/2 tsp cumin seeds (jeera)
a pinch asafoetida (hing)
1 1/2 tsp salt (namak)
1 tsp red chilly powder (lal mirch)
1/2 tsp turmeric powder (haldi)
1/2 tsp spice blend (garam masala)
1 tsp coriander powder (dhania)
1 lemon (nimbu)
1 tbsp coriander (dhania)
2 tbsp clarified butter (ghee)

How to make panchmel dal:

Mix all lentils and wash them properly.
Soak them for half an hour.
Now boil them in 4 cup water with salt, spice blend and turmeric powder in a pressure cooker.
When cooked properly remove it from the flame.
Heat ghee in a pan and crackle cumin seeds and asafoetida in it.
Then add red chilly powder and coriander powder and mix it with lentils.
Finely chop coriander and sprinkle on lentil.
Add lemon juice and serve hot.