Saturday, 5 November 2011

Beaulier Dal


1 small cup beaulier dal/lentil

1 tomato

1 tsp turmeric powder

1 bay leaf

1 tsp ginger paste

1 tsp mouri/aniseed

1 dry red chilly

Salt to taste


Cut the tomato into small pieces. Heat the oil in a pan over medium flame. When its hot, put the bay leaf, aniseeds and dry red chilly. After few seconds add the ginger paste and stir. Add tomato and bring to simmer. Add preboiled dal and spices and cook for seconds. If necessary add water and boil it properly. Serve hot with rice.

Aaloo Phulkopir Dalna(Potato Cauliflower Curry)


500 gms potatoes
1 kg cauliflower
1 tbsp red chilli powder
1 tsp turmeric powder
½ tsp garam masala whole
2 bay leaves
2 tbsp ghee
4 tbsp mustard oil
1 tbsp cumin powder
2 tbsp coriander powder
2 medium size onions
4 medium size tomatoes
Oil to deep fry


First cut the potatoes and tomatoes into quarters and cut the cauliflower into medium sized florets. Then cut the medium sized onions. Then take a pan, heat it and fry the potatoes and put them in a pot. Then fry the cauliflower and onions till the colour changes to brown.
Then take them away. Then heat up ghee and mix in the bay leaves and the whole garam masala and lightly fry for about 30 seconds. Then mix in the masala powders and lightly fry for a minute taking caution that the masala does not stick to the bottom of the pan, if necessary add some water to it. Then add fried potatoes, tomatoes, onions and cauliflower to it. Fry it lightly for some time. Then take off the pan and serve.