Nerd Kitchens

Lockdown mai bhi kuch toh special Banana hai.....Golgappa/Phuchka/Batasha....

Vegetable Dhansak:_

Ingredients:- •Split pigeon pea (toor dal/arhar dal),soaked 1/4 cup
•Split red lentil (masoor dal),soaked 2 tablespoons
•Split green gram skinless (dhuli moong dal) ,soaked 2 tablespoons
•Split Bengal gram (chana dal),soaked 2 tablespoons
•Red pumpkin (bhopla/kaddu),cut into ½ inch cubes 100 grams
•Brinjals,cut into ½ inch cubes 2 medium
•Potato,cut into ½ inch cubes 1 large
•Fenugreek leaves (methi),chopped 65 grams
•Fresh mint leaves,chopped 10-15
•Turmeric powder 1/2 teaspoon
•Salt to taste
•Ginger,chopped 1 inch piece
•Garlic cloves,chopped 5-6
•Green chillies 4-5
•Cumin seeds 1 teaspoon
•Pure ghee 2 tablespoons
•Oil 2 tablespoons
•Onions,chopped 2 medium
•Tomatoes,chopped 2 medium
•Dhansak masala 2 tablespoons
•Red chilli powder 1 teaspoon
•Lemon juice 2 tablespoons
•Fresh coriander,chopped 2 tablespoons

Method:- Drain and mix all the lentils together in a pressure cooker. Add four cups of water, the red pumpkin, brinjals, potato, fenugreek leaves, mint leaves, turmeric power and salt and cook under pressure till pressure is released four times (four whistles). Remove the lid of the cooker when the pressure has reduced completely. Whisk the mixture till smooth. Grind the ginger, garlic, green chillies, cumin seeds and a little salt to a fine paste.

Heat the ghee and oil in a deep non-stick pan. Add the onions and sauté till golden.Add the tomatoes and sauté till soft. Add the ground paste and continue to sauté till fragrant. Add the dhansaak masala powder and chilli powder and mix well.

Add the dals and vegetables and mix. Adjust the salt and cook on low heat for five minutes.Add the lemon juice and chopped coriander and mix. Serve hot with brown rice.
Try once its a very delicious dish.

Thank you :)

LAAL MAAS

Ingredients:

2 lbs. Mutton Leg
2 lbs. Onions (chopped)
14 oz. Tomato (chopped/paste)
2 oz. Ginger Paste
2 oz. Garlic Paste
7 oz. Curd
2 tsp Red Chili Powder
1/3 tsp Turmeric
2 tsp Coriander
5 Cloves .05 oz. Bay Leaves
4 Cardamom Black
10 to 15 Black Peppers (crushed)
7 oz. mustard Oil
Salt To Taste

Preparation:

Firstly boil the red chillies and make the paste of it nd keep it aside.
take mutton pieces add ggp,turmeric,red chilli pd ,oil and salt for marination. Then pressure cook it till 4 whistles.

In a pan put cooking oil. When the oil is hot, add chopped onions and fry them until golden brown.

Keep aside a little of the brown onions to use for garnish.

Add the garlic and ginger paste, cook for 15 min.

Add boiled mutton and let it cook for 10 min.

Now add bay leaves, black pepper, red chili powder, cardamom black, turmeric powder and curd, then add salt to taste.

Cook until the spices are well-cooked and mixed.

Add tomato paste and cook on low fire for 20 min.

When ready, remove lal maas from the fire and garnish with finely chopped coriander leaves and fried onions before serving.

Thank you ...Enjoy this rajasthani dish.