Punjabi Style Toor Daal Fry

Ingredient:
Mustard oil- 2 tbsp
1 or 1/2 Small Onion- Finely Chopped
1 small Tomato- Finely chopped
Garlic 4-5 cloves- Chopped
Ginger 1 inch- chopped or paste
Turmeric -1 tsp
Red Chili power -1 tsp
Dried Red Chili-2
Bay Leaves -2
Cilantro -3 tbsp
whole cumin- 1 tbsp
Toor Daal -2 cup

Method:
Boil two small cups of Toor Daal in pressure cooker. Add one tea spoon salt. 4-5 whistle is enough.

1.Heat the oil and add bay leaves and dried red chili and fry for a minute
2. Add cumin and fry it for a minute
3. Add garlic and ginger and fry it for minute
4. Add onion and fry it till it is golden.
5. Add tomato and fried it for a minute or two Then add 1 tsp  Salt and turmeric and chili powder.
6. Cover it and cook it in low flame  till tomatoes are done.
7.Add Cilantro
8. Add Boiled Tur Daal , mix it well . Bring it to one boil.
9. garnish it with cilantro and serve.

https://www.youtube.com/watch?v=Yc0NM4ZhCcs

Golden Rum Cake

We tried this recipe for this christmas.It came out really nice. I just like to mention about the Rum that you like to use for glaze. Please do not use any strong Rum like captain Morgan. Please take a look at the tips section.

Ingredients

Original recipe makes 1 - 10 inch Bundt pan

• 1 cup chopped walnuts
•  1 (18.25 ounce) package yellow cake mix
•  1 (3.4 ounce) package instant vanilla pudding mix
•  4 eggs
•  1/2 cup water
•  1/2 cup vegetable oil
•  1/2 cup dark rum

•  1/2 cup butter
•  1/4 cup water
•  1 cup white sugar
•  1/2 cup dark rum

Directions 

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.   http://www.dailymotion.com/video/xpv70j_how-to-prepare-the-bundt-pan_lifestyle                                                                                     I prefer to use the butter to grease.
2. In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan.
3. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.
4. To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.

Tips:

Below tips is from Jackie Smith:

The butter rum glaze makes it special. An easy way to glaze your cake is to pour half of the glaze into Bundt pan, reinsert cake, then pour the rest of glaze over the bottom of the cake. Let absorb well then invert back onto platter

Below suggestions  are  from Lindsay W from Allrecipes.com

I've used this recipe quite a number of times and have experimented with many different rums. The best is actually a combination of two different kinds. For the cake, use Bicardi Dark/Select or Myers. For the glaze, use Appleton Estates. If you can't find Appleton Estates, use the Bicardi or Myers, but the Appleton really makes the glaze sweeter and almost tangy - it's strong without completely overwhelming the flavour. Captain Morgan's is also good for the cake, but I wouldn't recommend it for the glaze. Both Captain and Bicardi tend to be too heavy of a flavour while in the glaze, while Myers is exceptionally weak. Also, some other tips: MAKE SURE YOU SIFT YOUR CAKE MIX/PUDDING! They clump really easily. Also, as others have said, use the Pillsbury since it already has the pudding mix. Use milk instead of water - fat free milk works best, honestly. When you're ready to glaze, poke holes into the top of the cake with a toothpick, pour half the glaze in the pant and re-insert the cake. Poke holes into the bottom of the cake and pour the remaining glaze over it. Let it sit for an hour or two, upside down, and then flip it over onto a plate and let it sit for a few hours to a day before serving. Personally, I just leave it in the pan on the plate, as it keeps it moist and detracts people from "picking" at it!

Source:

http://allrecipes.com/recipe/golden-rum-cake/

Hyderabadi Biryani by Sanjeev Kapoor

http://www.sanjeevkapoor.com/hyderabadi-biryani.aspx
http://www.youtube.com/watch?v=AyuacqY8H8M

Ingredients

•Mutton,a mix of chops,marrowbone and shoulder pieces          500 grams

•Basmati rice 1 1/2 cups

 Salt     

•Bay leaves    2

•Green cardamoms   10

•Black peppercorns  25-30

•Cinnamon     3 inch stick

•Oil      1 tablespoon + to deep fry

•Onions,sliced            5 large

•Caraway seeds (shahi jeera)         1/2 teaspoon

•Cloves           10

•Ginger paste 1 tablespoon

•Garlic paste  1 tablespoon

•Red chilli powder    1 tablespoon

•Yogurt           1 cup

•Fresh coriander leaves,torn           2 tablespoons

•Fresh mint leaves,torn        2 tablespoons

•Pure ghee     4 tablespoons

•Black cardamoms    2

•Saffron (kesar),mix in 1/4 cup milk         a few strand

Prepare Rice:
Heat five to six cups of water in a deep pan. Add drained rice, salt, bay leaves, five green cardamoms, seven to eight black peppercorns, one cinnamon stick and cook till three fourth done. Drain and set aside.

Prepare the Chicken:

Heat sufficient oil in a kadai and deep-fry half the onion slices till golden. Drain and place on an absorbent paper. 

Grind caraway seeds, one cinnamon stick, remaining black peppercorns, cloves and remaining green cardamoms to a fine powder and set aside. 
Take mutton pieces in a bowl. Add ginger paste, garlic paste and salt and mix. 
Add the spice powder, red chilli powder, half the fried onions crushed, yogurt, coriander leaves, half of the mint leaves and one tablespoon oil and mix.
 Let it marinate for about two hours in the refrigerator. 

Method:

Heat two tablespoons ghee in a pan, remaining cinnamon and  black cardamoms and sauté till fragrant. Add remaining onions and sauté till light golden. Add marinated mutton, stir and cook on high heat for three to four minutes. Cover, reduce heat and cook till almost done.You can add water if needed.
 Heat the remaining ghee in a thick-bottomed pan.We use to put the vessel on top of a saucepan to make it thick bottomed. Spread half the rice in a layer. Spread the mutton over the rice. Sprinkle remaining torn mint leaves. Spread the remaining rice. Sprinkle saffron milk. Cover and cook under dum till done. Serve hot with a raita of your choice. 

Murgh Makhmali:

I got this recipe from Rannaghar Zee Bangla aired on 3 rd December. This is not the kabob recipe that is available on internet.

Ingredient:
1) Small pieces of chicken with bone 500 gm
2) Finely chopped onion - One small
3) Finely chopped garlic cloves - 6-8
4) finely grated ginger --1 inch
5) Tomato puree 2 Tb
6)  Tomato- 1
7) Carrot- 2
8) Salt
9) Oil
10)finely chopped green chillies -4
11) chopped Coriander leaves

 You do not need to marinate the chicken for this recipe and you do not need any spices.

Prothome chicken gulo ke 2-3 Tb spoon oil e halka kore bheje niye tule rakhte hobe. Carrot ebang tomato gulo ke sendho kore blender e blend kore nite hobe.

Ebar korai e tel gorom kore pejay,garlic and ginger ta ke bheje nite hobe, puro byaparta halka bhaja bhaja hole green chillies add korte hobe. ektu nere niye add korte hobe gajor o tomato seddho. gota jinista halka kosha kosha hole, nun o tomato puree add korte hobe. arektu koshano hole, mangsho gulo add kore dite hobe. ektu koshiye niye, ach komiye dheke dite hobe. mangso ta sedho hoye gele dhonepata kuchi choriye diye namiye nite hobe.
 ei preparation e kono jol lagbe na. gota preparation tai makha makha hobe. khub alpo ache korte hobe, jate lege na jay.

Chhanar Dalna (Paneer in Bengali Style)


Ingredients  are:
500 homemade paneer, cut into cubes
2 medium size white potatoes, cut into cubes
2 medium size ripe tomatoes, roughly chopped
2 inch knob of ginger
4-5 green chilies
2 tablespoons + 1 teaspoon cumin seeds
One-fourth teaspoon garam masala powder
4  cardamoms
1 teaspoon red chili powder ( You can add kashimiri Degi mirch for color and avoid red chili)
1 teaspoon turmeric powder
4 tablespoons mustard oil
1 teaspoon sugar
Salt

Grind to a smooth paste two tablespoons cumin seeds, ginger, and the green chilies. Keep aside.
Heat mustard oil in a large sauté pan or wok. Toss in the cubed potatoes till they are browned on the edges, remove with a slotted spoon.

In the same oil, add the pieces of paneer, give a quick sauté and remove. 

Throw in a teaspoon of cumin seeds and the black cardamoms in the leftover oil of the wok, let them crackle for a few seconds before you add the chopped tomatoes. Stir well, add two tablespoons of the cumin-ginger-chili paste. With the back of your ladle, press the tomatoes to release all their juices. Add red chili powder, turmeric, sugar, salt and garam masala powder. Keep cooking this mixture on medium heat till the raw taste of the ingredients goes away and little bubbles of oil appear around it.
Pour about two cups of water into the tomato and spices. Let it boil for 7-8 minutes and then toss the sautéed potatoes.
Cook the potatoes till they are done, add the paneer, bring to a boil and turn the heat off. Check the seasoning and adjust if needed.

Note: I normally add one teaspoon ghee at the end. I also do not use Garam masala.

Alu -Posto:

1. Cut 2 medium potatoes in cubes
2. 1 Cup of green peas
3. 3 table spoons of poppy seed. Grind it and add some water to make a thick paste. you can add one tea spoon of mustard oil.
4. 4 Tablespoons of mustard oil
5. 4 green chillies
6. panchforon
7. Turmeric powder
8. Salt and sugar to taste

Method:
Heat the oil in pan. Add panchforon and green chillies.  Add the green peas.  Saute for some time.After some time, add potatoes along with turmeric powder and salt. Saute the potatoes. Add the sugar and little water to make potato boil. Cover the pan  and wait till the potatoes are done. Add poppy seeds paste , bring it to boil. You are done.

Chingri Macher Dalna

Ingredients:

Jumbo Prawns - 500 g

Potatoes - 4-5 medium size, peeled and quartered

Tomato - 1 large, quartered

Onion - 1 large, thinly sliced

Garlic - 4 cloves, grated/paste

Ginger - 1", grated/paste

Green peas - 1/2 cup, fresh or frozen

Green Chillies - 2-3 whole, slit and deseeded

Coriander leaves/Cilantro/Dhonepata - 1/4th cup chopped

Sugar - 1 tsp

Salt - to taste

Ghee - 2 tbsp

White oil - 2 tbsp

Powder Masala:

Cumin powder - 1 tsp

Coriander powder - 1 tsp

Red Chilli powder - 2 tsp

Turmeric powder - 1 tsp

Whole masala:

Cumin Seeds - 1/2 tsp

Cinnamon - 1 inch sticks -2

Green Cardamom - 2

Cloves - 4

Preparations:

1. Marinate the prawns with a pinch of turmeric and 1/2 tsp salt for 5 min or so.

2. Add the powdered masalas into a bowl and mix with 1 tbsp water.

Cooking procedure:

1. Heat oil and saute the prawns for 2 min. Remove and keep aside.

2. Fry potatoes in the same oil for 2-3 min only. Remove and keep aside.

3. If needed, add a little more oil and 1 tbsp ghee in the pan and heat. Add garam masalas, onion slices, ginger garlic pastes & 1/2 tsp sugar. Fry on medium heat until the paste becomes slightly brown.

4. Add masala paste, tomatoes, and fry until the raw smell of tomatoes is gone. Add 2 cups of warm water into the pan, and bring to a boil.

5. Add fried potatoes, prawns, and salt and stir gently. Cover with a lid and boil for 5-7 min until the potatoes are almost cooked.

6. Add green peas and continue to boil another 3-5 min until well cooked. Just before removing add remaining ghee, green chilli and coriander (cilantro) leaves.

   
   

   Source: http://www.senskitchen.com/recipes/non-vegetarian/Seafood/chingri%20macher%20dalna%20redone.htm