Arhar chana daal

Ingredients:
Arhar or toor daal- 1/4 cup,
Chana or gram daal - 1/2 cup,
Tomato-1 and 1/2- chopped,
Onion-1 chopped,
Green chilli- 1 to 2- chopped,
Turmeric pwd-1/4 tsp,
Whole cumin pwd - 1/2 tsp,
Red chilli pwd- 1/2 tsp,
Cumin or jeera seeds- 1/2 tsp,
Bay leaves-1,
Big caradamom-2 ( optional ),
Cloves - 2,
Cinnamon- 1 small stick,
Ghee or oil - 2 tbsp,
Salt to taste,
Water - 1 and 1/2 cup.

Tempering:
Ghee for tempering-1 tbsp,
Asafoetida or hing- a pinch,
Whole red chilli- 1,
Ginger - 1 inch shredded or chopped.

Method:
Wash and soak both the daal for 2 hours or overnight in the fridge.
Add enough water so that the daal is fully soaked in water.

Pour 1 and 1/2 cup of water in the cooker.
As water warms up ,add the strained soaked daal - ( drain out the water from the daal ).
Add turmeric pwd and salt.

Stir and close lid.
Keep the heat high and let it cook and give out 4 to 5 whisles.
Close gas and let the cooker cool.

Open the lid of the cooker and with a laddle just stir once. 

Heat a non stick kadhai and add 2 tbsp of ghee or oil.
As oil heats up add cumin seeds,bay leaves, big caradamom, cinnamon stick and cloves.

Once the spices change colour ,add the chopped onions.

Stir fry on medium high ,till the onions are light pink.

Add the tomatoes.
Stir and put a lid on and then lower the heat.

Let the tomatoes cook for few minutes.

Once the tomatoes are soft,remove the lid and raise the heat to medium.

Add the chopped green chilli,red chilli pwd and cumin pwd.

Stir fry the masala for few minutes.
Add the cooked daal.

Mix with a wooden spoon and then put a lid on.
Adjust seasoning.

As the daal comes to boil ,lower the heat and let it simmer for 5 minutes.

Close gas.

Tempering:
Heat 1 tbsp of ghee or oil in a small pan.
Add whole red chilli,hing and chopped or shredded ginger.
Let the ginger turn light brown and then close gas.

Pour this tempering on the hot daal and serve.

Note:
If you do not like ginger you can replace it with chopped garlic for tempering.

Enjoy this simple and delicious daal with hot roti.

 Serves 4 to 5.

Amritsari fish fry

This recipe is from Turban Tadka!

Ingredients:
Fish boneless- 600 gms cut into 2 inch cubes,
Lemon juice- 1tbsp,
Red chilli -1 tsp or if you like it spicy add more since we are adding vinegar and lime juice.
Ginger shredded or paste - 2 tsp,
Garlic- 1 tbsp.
Malt vinegar or white vinegar-2 tbsp to 1/4 cup- depends on the amount of red chilli you use ,
Besan or gram flour- 1 cup,
Ajwain or carom seeds - 1 tsp,
Egg -1,
 Curd- 1/2 cup,
Rice flour- 2 tbsp - grind rice to make powder.
Oil for frying.
Chaat masala to sprinkle.

Method:
Marinate the fish with lemon juice,ginger garlic paste,red chilli powder and salt.

( I  forgot to add red chilli powder so have added red chilli powder in the second marination)
Leave it for 20 minutes )

Add vinegar, besan, ajwain, egg, curd and rice flour.

Mix and keep in the fridge for half hour or take out when you plan to deep fry them.

Heat oil in deep kadhai or pan.( you can deep fry the fish or shallow fry )
Once the oil is heated,lower the heat to medium high and fry the coated fish till evenly browned on both sides.

It will take only 2 to 3 minutes on each side.

Sprinkle chaat masala and serve.

Fish fry tastes good even if you add just the basic ingredients.
But had to try and make this popular Amritsari fish fry and taste it.
It is very delicious and crisp.

Emjot with mint chutney and rings of onions.

Chicken mince balls with pasta

This recipe is from Jamie`s ministry of food!
I have made this dish using chicken mince instead of beef.

Ingredients for chicken:
Minced chicken- 500 gms,
Onion-1-finely chopped,
Garlic small- 6 to 7-minced,
Ginger- 1inch-shredded,
Dried rosemary- 1/2 tsp,
Oregano- 1/2 tsp,
Egg -1,
Cream cracker biscuit- 12- ( used 6 only ),
Fresh ground pepper- 1/2 tsp,
Mustard paste- 2tsp ( if using home made add 1/4 tsp vinegar)- optional),
Salt and pepper - to taste,
Olive oil for greasing the plate.

Tomato sauce:
Ripe tomatoes- 800 gms- chopped and pureed with the skin,
Tomato puree-( packet )- 4 tbsp,
Onion - 1- finely chopped,
Garlic-6 to 7 minced,
Sugar-2 tsp ( add according to the tartness of the tomatoes ),
Chilli flakes-1/2 tsp,
Balsamic vinegar- 2 tbsp,
Fresh black pepper- 1/4 to 1/2 tsp,
Salt to taste,
Fresh basil leaves- few springs,
Olive oil - 2 tbsp for sauce and for stir frying chicken balls.

Spaghetti- 500 gms.

Note: 
I halved the biscuits because beef has more fat then chicken,and it would have made the chicken hard.One egg and 6 biscuits are enough to bind the balls.
I have added ginger and onion in chicken mince to add more flavour!
 Added sugar to the desi tomatoes.

Method:
Break  the biscuits in a plastic bag and put in the blender.

Add  mustard paste,minced garlic,shredded ginger,dry chilli flakes,finely chopped onions,salt and pepper.

Run the blender for few seconds,then add the minced chicken and egg.

Run for few seconds,till mixed.

Take out in a bowl or plate and mix again using your hand.

Divide the mince into 4 balls.

Divide each ball into 6 small balls.
Total we will have 24 balls.

With wet hands make round balls and put them on a greased plate.
Cover with foil and put in the fridge for 1/2 hour to firm up.
As the chicken balls are in the fridge,we can make the tomato sauce.

Heat a heavy bottom deep pot and put 2 tbsp of olive oil.
Add the finely chopped onions.

Saute the onions till they light golden brown.
Add the minced garlic and red chilli flakes,as soon as they start to get colour,add the basil leaves and pureed tomatoes and 4 tbsp of packet tomato puree.

Add the balsamic vinegar.

Mix and add salt and pepper.
Taste and according to the tartness of the tomatoes add sugar.

Lower the heat when the sauce comes to boil.
Cover and let it cook for 1/2 hour.

Stir in between.
After 1/2 hour the sauce will be reduced to half.
The tomato sauce is ready.

Meanwhile heat another shallow pan on small size stove of your gas,add add few tbsp of oil to stir fry the mince balls.

Depending on the size of your pan,drop the balls in hot oil and stir fry each side for 5 minutes in  medium high heat.

( in total 8 to 10 minutes)
Once you put the balls in hot  oil ,do not stir them.( it will break).
After 5 minutes turn sides.

Once both sides are cooked and brown,stir them around to cook them evenly,( few seconds )

 ( check the doness by slicing one- there should not be no sign of pink in the center)

Stir fry the balls in batches.
Take them out in a plate.
Pour one ladle of the tomato sauce and 1/2 cup of warm water into the left over oil in the shallow pan.

Since the pan is already hot,you don't need to boil them,just add it to the pan of chicken and tomato sauce.

Add the fried chicken mince ball to the tomato sauce.

Let the sauce come to a boil,and then lower the heat and cover.

Let it cook for 5 to 7 minutes.

As the chicken is already cooked,let it simmer for 5 to 7 minutes.
Adjust seasoning, while the sauce is simmering.

Close gas after 5 to 7 minutes.
Consistency of the sauce is according to you.The sauce will thicken once it cools a little.
Once the chicken sauce is ready you can make the pasta.

Heat water in a deep pan.
Add 1 to 2 tsp of salt according to the quantity of pasta you intend to boil ( I have made one serving of pasta )
Once the water starts to boil add the pasta.

Cook the pasta according to the packet instruction.
Drain the pasta in a strainer and save some of the cooking water.

Spoon some sauce into a bowl and add a few tbsp of reserved water to it.

Mix this mixture to the pasta to loosen it.

Serve the pasta on a platter or bowl ,topping with sauce and chicken balls.

Sprinkle some basil leaves and grated cheese on top.
Enjoy while still hot.

Left overs can be kept in the fridge and can be eaten next day.
Serves 4