Daal Makhani

Kitchen Classics

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Published: Fri 9 Mar 2012, 6:58 PM

Last updated: Tue 7 Apr 2015, 2:56 PM

Serves: 2

Ingredients

Urad dal, whole 150 gm

Kidney beans, red (rajma) 50 gm

Ginger, peeled 10 gm

Garlic 2-3 clove

Chilli, green 2 pc

Salt to taste

For tadka:

Ghee 50 gm

Cumin 1 tsp

Garlic 2-3 clove

Asafoetida powder 1 pinch

Fenugreek seed ½ tsp

Tomato paste or puree 100 gm

Butter 100 gm

Cream 30 ml

Chilli powder ½ tsp or more

Garam masala ½ tsp

Method

Soak all of the lentils (urad and rajma) in water for 6 hours, or preferably overnight. Wash four times, changing the water each time.

Chop the garlic, ginger and green chillies finely.

Boil all of the lentils with the ginger, garlic, green chillies and salt, and simmer until lentils are well cooked. Drain off excess water and mash the lentils lightly with the back of a ladle.

To make the tadka, heat the ghee or oil in a heavy pan until hot, and add the cumin seeds and fenugreek seeds, and stir until they crackle.

Add the garlic and fry until they begin to colour.

Bring the dal to boil again, adding the chilli powder, butter and cream. Simmer gently for 30 minutes. Add garam masala and adjust seasoning.

Mutton Seekh Kebab

Serves: 2

Ingredients

Mutton, minced (keema) 500 gm

Garam masala ¾ tsp

Garlic paste 1 tsp

Raw papaya paste 1 tbsp

Ginger paste 1 tsp

Onion 2 pc

Mango powder, dried 2 tsp

Cumin seed 3 tbsp

Ginger, dry 1 tbsp

Black pepper 1 tsp

Nutmeg powder ½ tsp

Method

Wash the keema and strain, gently pressing to squeeze out all the water.

Mix all the ingredients with the 
keema and knead well. Keep aside 
for an hour.

Heat the BBQ pit with charcoal.

Take a big ball of the keema mixture and press onto a skewer. Repeat with leftover mince on all the skewers.

Place the skewers on the pit. Keep rotating them occasionally.

When cooked, gently remove the kebabs from the skewers with the help of a napkin. Serve hot.

Lauki Ki Halwa


Serves: 2

Ingredients

Lauki (bottle gourd), grated 4 cup

Ghee (measure when solid) 6 heaped tbsp

Khoya 1 cup

Condensed milk, sweetened 800 ml

Cardamom powder 1 tsp

Almond, blanched, cut into 
thin slivers ½ cup

Method

Remove the skin and seeds of lauki and grate it.

In a non-stick pan, heat ghee on medium flame until it turns warm.

Add grated lauki in the ghee and stir until it turns transparent and separates from the lauki.

Add khoya and mix well. Cook for about 5-6 minutes.

Once done, add sweetened condensed milk and cardamom powder to the mixture and blend well.

Stir constantly to prevent scorching. The change in the consistency of the halwa into thick pudding form would indicate the doneness.

Garnish with almond slivers. Serve.

Ramazan, Executive chef, 
Bundoo Khan, 
Clover Creek Hotel Apartments, Dubai

• Food and Dining