Peshwari Channa Dal Curry

 Peshwari Channa  Dal Curry

Chana dal is one dal the mostly used in Peshawar most often. And in village area dal with meat curry called qurma.

In this recipe I try to cook dal and meat separately then add in the end .this way if you don’t want meat simply skip the meat. and if you want leave some boiled dal for other recipe just leave some too.

Channa dal curry goes wonderful with rice or bread.

Don’t forget to serve salad and raita with this dish which make this dish a supper fabulous meal.   

INGREDIENTS

1 large onion finely chopped

2 small tomatoes chopped

1 tbsp ginger/garlic, crushed

1 tsp cumin seeds, roasted

1 tsp garam masala

1 tsp paprika powder

1/4-cup canola oil

1 cup split yellow peas soaked

1-cup chicken or mutton [optional]

1 1/2 cups water

4 black pepper whole

METHOD.

Wash channa dal and soak it for 1 hour.

Boil the dal till tender.

 Now in a heavy base pot fry onion till golden add meat and all the spices and ginger,

Garlic paste. Stir fry the meat for 1 minute then add 1/2 cup of water,[you can use presser Cooker to cook the meat] cook the meat till tender add dal to meat add garam masala.

Add salt and pepper, and let it simmer on low fame for 15 minutes.

Serve with yogurt and rice.

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Spinach Broccoli Cream Soup | Soup Recipes

I am trying to include Spinach to my diet atleast twice or thrice a week. But I get bored with the regular Spinach with dhal curry. So I am trying many ways to include spinach which is interesting too. Spinach chapathi, Spinach basil pesto, Spinach chutney are few of the many ways I try them. The recent addition to the list is this Spinach Broccoli cream soup.

Ingredients:
Serves -2
Fresh baby spinach - 2 cups - tightly packed
Broccoli - (fresh/frozen) - 1 cup - steamed
Chopped onions - 1/2 cup
Garlic - 1 clove - halved
Vegetable stock - 2 cups - Homemade or Store-bought
Cooking cream - 1/4 cup (optional)
Pepper powder - 1/2 tsp or to taste
Salt  - to taste
Olive oil - 1 tbsp

Method:
In a wide sauce-pan heat olive oil. Saute the onions and garlic until it becomes soft. Add the steamed broccoli and fry for a minute. Add the spinach and saute until it wilts. Add pepper and the vegetable stock. Allow it to boil and remove from heat. When it is slightly cool, puree in a blender in batches or using an immersion blender. Return the puree to the sauce-pan and heat slightly. Add the cream and whisk until it is well mixed. Add salt to taste but remember the store-bought stock may already have salt in it. Remove from heat and serve warm or cold. It tastes good either way.

Sending this healthy and tasty soup to Healthy Morsels - Pregnancy and also to CC-Spring Seasonal Food.

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Grilled/broiled corn on the cob

 

 

Grilled/broiled  corn on the cob.

I remember as child at our school we were looking forward to these corn warm then salty spicy and on the top lemon juice just soak every grain of the corn its like party in your mouth .they make it two different method one boiled in plenty of water until fully cooked serve salt and chili powder together then with the help of lemon dipped it in the salt mixture and rub it all over the corn  .the other one is cooked in hot sand they don’t remove the cover so the sand doesn’t go in side and then pour hot sand and let it cooked in side .these are only available in summer ,and we eat everyday.

Now the point which I now how to make them at home I have three option 1. grill it as usually we do on all sides .2.boil it .3. or broil it my family love corn and this recipe work wonderfully.

Ingredients.

6 corn on the cob remove the cover

2 lime cut in half

2 tsp salt

2tsp red chili powder

method:

pre heat oven by  on the broil button  or gill now arrange the corn in the baking tray  and put the tray in the upper shelve rotate them so they cook evenly now after they get fully cooked coat them with lemon juice and salt and red chili.

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pakistani home cooking: Namak Pare

pakistani home cooking: Namak Pare:                             Namak Pare I love namak pare from the time when I was a little kid   I remember usually namak pare ser...

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Namak Pare

                            Namak Pare

I love namak pare from the time when I was a little kid  I remember usually namak pare serve in  tea party and I loved those tea parties . they buy them from out side. Pakistan namak pare is sell in bakeries and also in the street .these heavenly salty crispy finger food is ideal for tea parties.

When I come to us I kind miss these yummy munch on appetizers  so I try  this recipe  from my food and nutrition college practical copy the  ghee to oil and the addition  of rice flour but if you have no problem but butter or ghee you can use any of them.

And this is one thing that when I make my husband and 2 princesses are so happy and in the end I have to make more no left over. It’s great for kids since they need good fat too for their body and mind development.

So enjoy this Pakistani  appetizer with cup of black tea.

Ingredients.

1 cup all purpose flour

2 tbsp rice flour

2 tsp cumin seeds

3 tbsp canola oil

Salt according to taste

1/3-cup cold water

Oil for frying

Method:

    in this one i add some whole wheat flour too.

In large mixing bowl mix together rice flour and all-purpose flour with oil salt, cumin seeds

Rub it with your hands; add little water at a time till the dough forms.

Roll the dough in to round 12 inch circle and cut the dough in to 1 inch long cut the rest and fry them in oil until light golden, serve.

Note. if you want to store them, after they get cold store them in air tight container.

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URAD DAL CURRY.

 

Since we don’t eat dal everyday I try to make them once in while but with lots of love and care.

This elegant ,classic Pakistani dal dish Urad dal is one of my family favorite dal and I make only when my father-in-law is visiting because he really like it. And like any other recipes here are two option one with a lots of spices and fry onion on the top or beautiful tomato sauce which will make this dal to next level. Just make sure the dal fully cooked but still hold it shape .

 

 

 

URAD DAL CURRY.

Ingredients

1-cup urad dal

1 onion chopped

2 tomato chopped 

1 green chili

1 tsp cumin seeds

1 tsp turmeric powder

2 dry plum

1/4 tsp onion seeds

6whole black pepper corns

1 tbsp cilantro chopped

1/4-cup canola oil

4 cloves garlic crushed

Method:

Wash and soak dal for 30 minutes.

In a pot add dal and 2 cup of water and cook it on low,  after first add dry plum and salt then  cover and cook for 25 minutes on low. After 20 to 25 minutes remove the cover, lid, and let it cook to evaporates the water. 

Make baghaar, heat oil in frying pan add onion and fry for 1 minute add garlic green chili and all the spices and stir add tomato, stir and mash the tomato, pour everything on dal 

and cover on low for 5 minutes serves with roti and yogurt. 

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Small Cheesecake

Ya gotta love a cheesecake recipe that only uses

 1 package of cream cheese.

This recipe makes one small cheesecake.

Just the right size to make anytime.

 Beat softened cream cheese, sugar,
lemon juice, vanilla, and a pinch of salt
until fluffy.

 Beat in eggs, one at a time, until blended.
Don't overbeat.

Pour filling into graham cracker crust.
Bake @325 for 25 minutes, or
until set ~ edges will be slightly puffed.

 Combine the topping ingredients.

 Spoon over the hot cheesecake.

 Return to the oven and bake another
10 minutes.

 Cool on wire rack or trivet for at
 least an hour ~ then refrigerate.

It's easy, quick, and doesn't require a 

big cheesecake making commitment. 

If you don't have a lot of time, but want
something homemade, this is for you.
This is so simple and so delicious.
It only takes 10  minutes to prepare.

 Rich and creamy.

Cheesecake and coffee this afternoon.

Here's the condensed recipe for you
 to copy and paste

It's enough for 8 servings

Oh.....and it's very good!


Small Cheesecake
Crust
1 C graham cracher crumbs
1/2 stick butter, melted
2 T sugar
Combine and press into a buttered 9" pie plate.
Filling
8 oz package cream cheese, softened
1/2 C sugar
1 T lemon juice
1/2 t vanilla extract
dash salt
2 eggs
Beat cream cheese and sugar on medium speed
until fluffy. Beat in lemon juice, valilla and salt.
Add eggs, one at a time, mixing until just
combined after each addition.
Pour into crust. Bake @325 for 25 minutes
or  until set. Spread with topping.
Topping
1 C sour cream
2 T sugar
1/2 t vanilla 
Combine and spread over the top of the hot
cheesecake. Return to the oven and bake another
10 minutes. Cool on wire rack for 1 hour then chill
 for at least 2 hours. Store in refrigerator.

Enjoy!

Links: Stone Gable
Designs By Gollum

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