Dal Makhani

Ingredients :

1. 150g whole urad dal (black lentils)
2. 50g rajma (red kidney beans)
3. 50g channa dal (Bengal gram dal, also Ok to use chickpeas/garbanzo beans)
4. 10g ginger, peeled
5. 3 garlic cloves
6. 2 green chillies
7. salt to taste

For the seasoning :

1. 50g ghee
2. 1 tspn cumin
3. 2 garlic cloves
4. a pinch asafoetida powder
5. 0.5 tspn fenugreek seed
6. 100g tomato paste or puree

To finish :

1. 100g butter
2. 30 ml cream
3. 0.5 tspn or more chilli powder
4. 0.5 tspn garam masala

Method :

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

2. 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 beginning to colour. Add the asafoetida powder and tomato puree and stir for a minute. Add to the cooked dal, mixing well. Bring the dal to the boil again, adding the chilli powder, butter and cream. Simmer gently for 30 minutes.

3. Add the garam masala and adjust seasonings.

Chana Pulao

Ingredients:

1. Rice - 1 cup

2. Kabuli Chana/Chikpeas - 1/4 cup

3. Tomatoes - 3

4. Milk - 2 cups

5. Kasuri Methi/Dry Fenugreek Leaves - 2 tsp.

6. Garam Masala - 2 tsp.

7. Coconut - 1/4 cup

8. Onions - 1 small

9. Dry Red Chillies - 2

10.Jeera/Cumin Seeds - 1/2 tsp.

11. Sugar - 1 tsp.

11.Ghee and Oil

12.Salt

Method:

1. Soak the chana for 2-3 hours and pressure cook.

2. Fry the rice in ghee/oil for 3-5 minutes.

3. Boil the tomatoes, then de-skin them and grind.

4. Fry jeera, coconut, onions and dry red chilies to it and fry for a few minutes.

6. Grind this mixture.

7. In a pan, fry the tomato puree till slightly solid.

8. In this, add the coconut paste and sugar and fry for a few minutes.

9. Add kasuri methi and garam masala.

10.Add the boiled chana to this and stir for a few minutes.

11.Add milk to this and let it boil.

12.Add rice and salt. Boil.

13.Cook on low flame for 10-12 minutes.

14.Add 2 tsp. ghee to this and serve :)

Variation : Ginger Garlic Paste - 2 tsp., Cinnamon 1 inch stick, Cardamom 1, Cloves 2

Fry the cinnamon, Cardamom and cloves before frying the tomato puree, then add the ginger garlic paste and tomato puree.

You can use coconut milk instead of milk.

Veg. Burger

Ingredients:

1. Potatoes(boiled and mashed) - 4

2. Tomatoes - 2

3. Capsicum(Pepper) - 1

4. Salt

5. Chat Masala - 2 tsp.

6. Red Chilli Powder - 1 tsp.

7. Vinegar - 1 tsp.

8. Mustard Sauce

9. Buns

For the coleslaw :

1. Thinly sliced carrots, cucumbers and cabbage

2. Cheese

3. Salt

4. Pepper

Method :

1. Combine all the ingredients for the coleslaw and mix well.

2. Combine all the ingredients for the pattie, mix well.

3. Make small flattened balls out of the potato mixture and shallow fry.

4. Take one bun, cut it into half and spread the coleslaw on one half.

5. Keep the pattie on it, spread some mustard sauce on it and again put some coleslaw.

6. Keep the other half of the bun over this and enjoy :)