Blog — rupen dc RSS

Dal Makhani is usually cooked overnight in a tandoor (clay oven) when after a full day's of heat for baking naan, meat etc. the tandoor is cooling down overnight. At homes, we do not have this luxury, and hence Dal Makhani is cooked over gas stove on low heat for a couple of hours, it may seem long but its worth the effort. Serves: 8 Ingredients 1/2 cup red kidney beans, raw 1/2 cup chickpea lentils 1 cup black split lentils (skin-on) 1 stick unsalted butter (8 Tablespoons) 2 medium Roma tomatoes, pureed in a food processor with 1/2 cup heavy whipping cream Spice blend 1/2 teaspoon ground cayenne 1 teaspoon cumin seeds, freshly ground 1/2 teaspoon garam masala 1...

Ingredients1 tablespoon cumin seeds2 tablespoons oil4-5 cloves garlic, chopped1 jalapeno, finely chopped1 thinly cup sliced red onions1 teaspoon paprika powder1 teaspoon turmeric powder1 teaspoon mango powder OPTIONAL, if not, use LEMON JUICE (1 tablespoon)1 teaspoon salt3 cups fresh okra; ends chopped off and split in two, lengthwise1/2 cup pomegranate pearlsInstructionsIn a medium sauté pan over medium heat, add oil and when the oil is hot, add cumin seeds and sauté for a minute.Add garlic and sauté until garlic is golden brown, then add onions and sauté until onions have caramelized.Add powdered spices and cook for a minute.Add okra and mix well, cook covered for 7-10 minutes, tossing every other minute. Add pomegranate pearls and saute for another 2-3 minutes, serve...

Mummy makes this rice dish every winter, atleast a few times, some variations may exist, adding cauliflower instead of potato, or sometimes any other vegetable. As I write this recipe, I can smell this pulao..fresh green peas (if you can find) are best for this pulao, but I use frozen for convenience sake. If you are using fresh green peas, then add it along with rice so that they will get cooked as the rice gets prepared.Serves: 3Ingredients1 cup basmati rice (see my instructions on how to wash basmati rice)1 red onion thinly sliced, so almost about 1 cup of sliced red onion3 green cardamoms, partially crushed3 cloves1 teaspoon garam masala1 teaspoon cumin seeds1 teaspoon coriander powder1 Idaho potato, washed,...

Serves: 2Ingredients2 tilapia fillets, each fillet cut in 4 pieces1 whole banana leaf, vein and any torn pieces cut-off1 cup green chutney (please see my green chutney recipe)1 fresh limeInstructionsPre-heat toaster oven at 375 F.Cut your banana leaf in 12" squares.On the glossy side, apply a couple of drops of oil and place 2 pieces of fish on it. Apply chutney liberally and wrap the fishes with the leaf to form a parcel. Use thread or tooth picks to seal ends if needed.Place these parcels on a baking tray and bake for 15 minutes in the oven.Remove from the oven, and open the parcel, squeeze with lime juice and savor fish right from the banana leaf itself. Discard leaf after...

Although this curry takes 90 minutes to cook/stew, it was worth the wait. The dish is from Rajasthan, it is a state which is entirely a desert. Food cooked from local ingredients is devoid of root vegetables and mostly, no meat.Ingredients4 tbsps ghee 2 lbs lamb shoulder, cubed in 2 inch pieces – preferably boneless2 Tablespoons finely chopped garlic1 cup plain full fat yogurt2 dry bay leaves6 green cardamoms1 cinnamon stick, broken into two1 large red onion, thinly sliced2 Tablespoons curry powder2 Tablespoons paprika powder1 teaspoon cayenne powder2 Tablespoons chopped cilantroSalt, to taste   InstructionsIn a mixing bowl, add garlic, yogurt, paprika, cayenne, curry powder, some salt and marinate the lamb pieces. Set aside.In a 5 qt pot, heat ghee...