indian
Differences
This shows you the differences between two versions of the page.
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indian [2009/03/06 17:01] k2patel |
indian [2020/08/10 02:35] |
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| - | === Dhansak === | ||
| - | ---- | ||
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| - | == INGREDIENTS: == | ||
| - | <code text> | ||
| - | Tovar washed 100gm | ||
| - | cup Red Gram (split) | ||
| - | Masoor dal washed 75 gm | ||
| - | Ghee 30 gm | ||
| - | Chopped onion 150 gm | ||
| - | Ginger garlic paste 2tbsp | ||
| - | Red pumpkin peeled & diced 100gm | ||
| - | Brinjal peeled & diced 100 gm | ||
| - | Potatoes diced 100 gm | ||
| - | Sweet potatoes diced 50 gm | ||
| - | Fenugreek leaves chopped/spinach 30 gm | ||
| - | Coriander leaves chopped 30 gm | ||
| - | Tomatoes chopped 200gm | ||
| - | Pepper corn 8 nos | ||
| - | Green chilli chopped 2-3 nos | ||
| - | Red chilli powder 1tsp | ||
| - | Turmeric powder 1/2 tsp | ||
| - | Cumin powder 1/2 tsp | ||
| - | Dhania powder 1/2 tsp | ||
| - | Water 1.5lit | ||
| - | Tamarind pulp 30 gm | ||
| - | |||
| - | == Dhansak masala (grind to paste ) == | ||
| - | |||
| - | Garlic 2 pod | ||
| - | Ginger 60 gm | ||
| - | Kashmiri dry chilli 6 nos | ||
| - | Cumin 1tsp | ||
| - | Coriander 1 tsp | ||
| - | Cinnamon stick 1stick | ||
| - | Cardamom 2 nos | ||
| - | Cloves 3 nos | ||
| - | |||
| - | |||
| - | == Garnish == | ||
| - | |||
| - | Brown onion slices 1 no | ||
| - | Chopped coriander 10 gm | ||
| - | Slit green chilli 2no | ||
| - | </code> | ||
| - | |||
| - | == PROCEDURE: == | ||
| - | <code text> | ||
| - | - Heat 50 gm ghee in cooker, add chopped onions and saute. | ||
| - | - Add ginger and garlic paste saute over slow heat for 2 minutes. | ||
| - | - Then add both dals and vegetables dices, cook for 10 minute, | ||
| - | - Also add salt, turmeric, red chilli powder, green chilli, peppercorn and cook for 2-3 minutes. | ||
| - | - Add around 1 1/2 litre of water and pressure-cook till one whistle. | ||
| - | - Then simmer and again cook for 15 min | ||
| - | - Pass the vege tables &dal through straines/blender. | ||
| - | - In a separate pan heat 20gm ghee, and add dhansak paste and stir for 30 seconds. | ||
| - | - Add strained dal and tamarind pulp. | ||
| - | - Cook for 5 min or correct consistency | ||
| - | - Garnish with coriander leaves, slit green chilli and brown sliced onions. | ||
| - | - Serve hot with brown rice & kebabs. | ||
| - | </code> | ||
indian.txt ยท Last modified: 2020/08/10 02:35 (external edit)
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