Bangladeshi Lemony Daal

By: rabz of Dhaka, BD

y y

1
Vo te

Filed in Dals and Soups Serves 4 people Other 183 recipes by rabz

This daal is diff from other daals as it has very simple and has a lemony essence to it & my kids enjoy it due to it's nice lemony fragrance & the paneer in it .

Ingredients
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1 cup washed masoor daal. 1/2 tsp ginger, garlic paste. 1/4 tsp haldi 1 tsp salt or adjust to your taste. 3 cup water 5-6 green chili 5-6 Lemon leave 1 small Onion chopped very fine. 4 tbsp ghee. 1/2 cup Paneer cut into small cubes

Directions
1. Put the daal with the first 3 ingredients & water & bring it to the boil. 2. Cook until daal is tender. 3. Remove from heat & blend with a hand blender till smooth & thick. 4. Put back on fire & boil with green chili & lemon leaves. 5. Make vagaar by frying the Onion till golden in ghee. 6. Pour this over your daal & stir. 7. At the very end add the paneer. 8. Cover with lid & remove from heat. 1.9. Serve hot with boiled white rice.

10.

Mexican chili
By: rabz of Dhaka, BD
y y

2
Vo te

Filed in World Cuisine Serves 6 people Other 183 recipes by rabz

This is a recipe taught 2 me by my late bro and my kids Fav as it is a combo of East & West and full of nutrients that they need.U can have tis with boiled rice and salad.The left over can be served over fries or with tortillas and that tastes even better.

Ingredients
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4 tbsp oil 2 large Onion diced 1 tsp ginger/garlic paste 1/2 kg lean mince of ur choice. 1 tsp tomato paste 1/2 tsp black pepper 2 tbsp red chili powder 1/2 tsp cumin powder 2-3 can tomato pulp 2 cubes vegetable stock(maggi or knorr) 2 can red kidney beans . 1/4 cup shredded Cheddar cheese

Directions
1. 2. 3. 4. In a deep pan heat the oil and fry the Onion and ginger/garlic paste until transparent. Add mince and fry for 5 min until mince changes it's colour completely. Add tomato paste, spices and fry for further 5 min. Add the pulps and veggie stock cubes then break the tomatoes into small pieces with your stirring spoon.

5. lower the heat and cook for 30 min over low flame 6. Add the kidney beans and cook another 30 min ( the low flame cooking 4 one hour is wat gives it, it's yummy taste). 7. Remove from heat and serve in a deep dish sprinkled with shredded cheese and boiled rice.

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CHOCOLATE PUDDING CAKE - TEENPATTI - FOODFOOD

Delicious chocolate pudding cake with a twist Preparation Time : 15-20 minutes Cooking Time : 40-45 minutes Servings : 4

INGREDIENTS Cooking chocolate 300 grams

Butter 4 tablespoons

Sugar 1/2 cup

Refined flour (maida) 3/4 cup

Salt a pinch

Baking powder 2 teaspoons

Milk 6 tablespoons

Vanilla essence 1/4 teaspoon

FOR TOPPING

Sugar 1/3 cup

Brown sugar 1/2 cup

Coffee decoction 1/2 cup

Unsweetened cocoa powder 2 tablespoons

METHOD Preheat an oven to 175C /350F.Melt butter and chocolate in a bowl kept over a deep non stick pan of boiling water. For topping mix sugar, brown sugar, coffee decoction and cocoa powder well and set aside. Once the butter and chocolate melt, add sugar and mix well. Remove the bowl from over the pan. Sift refined flour, salt and baking powder directly into the bowl and mix well. Add milk to adjust consistency. Add vanilla essence and mix well. Pour the batter into the ovenproof glass dish. Pour the topping mixture over. Keep the dish in the preheated oven and bake for 40 minutes. Serve with ice cream or by itself.

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DAL KALI MIRCH

A spicy toovar dal preparation served garnished with crushed black peppercorns Servings : 4

INGREDIENTS Split pigeon pea (toor dal/arhar dal) 1/2 cup

Green chillies, slit 2

Onions, finely chopped 2 medium

Garlic, crushed 2-4 cloves

Tomatoes, chopped

3 medium

Salt to taste

Pure ghee 1 tablespoon

Cumin seeds 1/2 teaspoon

Asafoetida a pinch

Whole dry red chillies, broken into 2 1-2

Fresh coriander leaves, finely chopped 2 tablespoons

Black peppercorns, crushed 8-10

METHOD Soak toovar dal in one cup of water for an hour. Drain.Cook dal along with slit green chillies, onions, garlic, tomatoes, salt and four cups of water in a pressure cooker. Stir dal with a round spoon, mashing it slightly in the process. Heat ghee in a pan, add cumin seeds and asafoetida.

As cumin seeds begin to change colour, add broken red chillies and saut for a minute. Add this tempering to the dal. Mix in chopped coriander leaves. Sprinkle with crushed peppercorns and serve hot.

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RAJASTHANI KADHI
Kadhi with pakoda cooked in the typical Rajasthani style Preparation Time : 20 minutes Cooking Time : 25-30 minutes Servings : 4

INGREDIENTS Gram flour (besan) 1/2 cup +2 tablespoons

Green chillies, chopped 1+ 2-3

Red chilli powder 1/4+1/2 teaspoon

Carom seeds (ajwain) 1/4 teaspoon

Turmeric powder 1/4+3/4 teaspoon

Coriander powder 1/4 teaspoon

Salt to taste

Oil 2 tablespoons+ to deep fry

Yogurt sour 2 cups

Cumin seeds 1/2 teaspoon

Asafoetida a pinch

Ginger, chopped 1 inch piece

Curry leaves

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METHOD For pakoda mix all the ingredients accept for oil with one fourth cup of water. Heat sufficient oil in a kadai, drop small portions of this mixture and deep fry till golden brown. Drain and place on an absorbent paper and set aside. For kadhi, mix together yogurt, gram flour, salt, turmeric powder and beat well.Heat one tablespoon of oil in a kadai and add cumin seeds. When they change colour add asafoetida, green chillies, ginger and saut for a minute. Add curry leaves, red chilli powder and the yogurt mixture. Cook stirring continuously until it boils and turns thick. Stir in the pakodas and serve hot with rice.

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CHOCOLATE PANCAKE
INGREDIENTS Refined flour (maida) 1 cup Chocolate, grated 3 tablespoons Cocoa powder 1/3 cup Soda 1/2 teaspoon Milk 1 cup Butter, melted 2 tablespoons Egg 1 Sugar 1/4 cup Salt 1/2 teaspoon Castor sugar (caster sugar) to sprinkle

METHOD Sieve together flour, baking soda and cocoa powder into a bowl. Add milk, melted butter, egg, sugar and salt and mix well. Heat the skillet and pour a ladleful of batter on the skillet and cook on both sides until brown. Serve hot sprinkled with castor sugar and grated chocolate on top.