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Dal Khichdi
The wholesome protein packed comfort food!


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Dal Khichdi the wholesome protein packed comfort food

Kaju Katli


Ingredients -
• 2 cup kaju / cashews
• 1 cup sugar
• 2 tbsp ghee
• 1 cup water

Recipe -
1. Firstly, grind cashews in a blender. Take cashews in small quantities, grind, mix well and repeat.
2. Sift the cashew powder so that we have fine powder to make katli. You can redo the large chunks again in the blender.
3. Heat a pan, add water & sugar. Cook this syrup for 7-8 mins on low flame.
4. Add cashew powder, mix well & cook for 12-13 mins on low flame. Keep stirring continuously.
5. Once texture becomes smooth & mixture starts separating from pan, turn off the flame.
6. Now, grease a plate with ghee. Put cashew mixture on greased plate & fold with spatula.
7. Add 1 tbsp ghee & mix it well.
8. Take a butter paper and spread ghee on top.
9. Put mixture on it. Use ghee to set it to give a rectangular/square shape.
10. Put another butter paper on top & roll with soft hands to even out.
11. Once done, remove butter paper from top. Put silver work on top (optional)
12. Rest for an hour to set. Once set, put this on chopping board & cut into required shape of a katli.

Tips -
• Make sure that you use same measurement cups for ingredients.
• Use pulse mode when grinding cashews in the first step. Ensure that cashews don't start leaving moisture. We need it to remain a powder rather than paste.
• Keep butter paper ready with ghee spread to ensure to not let the mixture completely cool down & become solid.

Egg Biryani

Ingredients required (serving - 2 people):
* 4 eggs
* 1 cup rice
* 3 medium onions (sliced)
* 1 small tomato (finely chopped)
* Spices - turmeric, red chilli, cumin, coriander, garam masala & biryani masala powder
* 1 tbsp ginger garlic paste
* 2 green chillies (slit from center)
* 1/4 cup curd
* Coriander leaves
* Cooking oil & ghee
* Salt to taste
* 4-5 saffron stands (soaked in 4 tbsp milk) (optional)
* Cinnamon stick, bay leaves (optional)

Recipe -
1. We will follow 5 steps - cook rice, boil eggs, fry half of the sliced onions (for garnishing), prepare mixture & finally assemble everything.
2. Heat around 1L of water in a pan & add cinnamon stick, bay leaves, 1 tsp ghee & a pinch of salt. Wash the rice & as water starts boiling, add rice & let it cook around 60-70% on high flame. Drain the water, tap it, keep aside & let it cool.
3. To boil eggs, heat some water in a pan and add eggs. Once eggs are boiled, let it cool. Peel the eggs once cooled & keep aside.
4. Heat around 3 tbsp oil in a pan & fry 2 sliced onions on med-high flame till they start turning brown. Once done, take out & keep aside.
5. In the same pan, add remaining sliced onions, slit green chillies & fry for 3-4 mins on medium flame. Then, add ginger garlic paste & cook for another min on low flame.
6. Add chopped tomato & cook for 3-4 min on med flame.
7. Add 1/4 tsp each of cumin & coriander powder, 1/2 tsp each of turmeric & garam masala powder & 1 tsp of red chilli powder to the pan, mix well & cook for a few secs on low flame.
8. Then, add 2 tsp of biryani masala powder, salt, little water. Mix well & cook for 1 min on low heat.
9. Now, turn off the flame and let it cool for a min before we add curd.
10. Add curd & mix well with the mixture.
11. Turn the flame on and cook curd & mixture together for a min on low flame.
12. To assemble everything together, turn off the flame, spread your mixture in the pan, add a few coriander & mint leaves.
13. Add the cooked rice & spread over the gravy. On top of rice, spread the fried onions, a few more coriander & mint leaves &1tsp ghee.
14. Now, cover your pan with a foil paper & seal from all the edges & turn flame on.
15. Let the rice cook for 3-4 min on medium heat & then 4-5 min on low heat.
16. Turn flame off & let it rest for a min or two before serving. Your Egg Biryani is ready! Enjoy with curd & choice of starters as desired!

Tips -
• You can fry the boiled eggs before using to enhance the taste. For this: take the peeled eggs in a bowl & pinch them throughout, lightly with a fork. Add 1/3 tsp turmeric, red chilli powder each & some salt. Coat eggs around with these. Then, take around 1 tbsp oil in a pan and fry these eggs on medium flame for about a min till they start getting a brownish coating.
• Frying the sliced onions separately for garnishing is totally optional & can be skipped; though this adds restaurant style taste to your biryani.
• To add more aroma & taste to your biryani, soak some saffron strands in around 4 tbsp milk before you start cooking & then spread over in the last step before you put your biryani to cook.

Sambar with Roasted Idli

Ingredients required:
* 150g (~1 cup) toor daal / split pigeon peas
* 2 medium sliced onions
* 1 medium chopped tomato
* Chopped vegetables of your choice (potato, french beans, carrot etc)
* 1/2 tsp turmeric, 1/2 tsp red chilli powder, 1 tsp kashmiri red chilli powder, 2 tbsp sambar masala powder
* Curry leaves
* 2 tbsp tamarind juice
* 1/2 tsp mustard seeds / mohri
* Asafoetida / hing
* 2 dried red chillies
* Idli batter
* Cooking oil
* Salt to taste

Recipe -
1. Wash toor dal & soak for 15 mins.
2. In a cooker - add 2 cups water, toor dal, pinch of salt & turmeric. Cook for 5-6 whistles on medium-high flame. Keep this aside & let it cool.
3. Heat around 2 tbsp oil in a large pan / kadhai.
4. Add mustard seeds, dried red chillies, pinch of hing & let it roast.
5. Add 4-5 curry leaves followed by sliced onions & fry for 2-3 mins. Then, add all vegetables & fry for 3-4 mins on medium flame.
6. Add tomatoes & cook till it becomes soft for 3-4 mins.
7. Add tamarind juice, 1/2 cup water, mix well & cook for 5 mins on low flame.
8. Add all spices - turmeric, kashmiri red chilli, red chilli powder & cook for 1 min on low flame. Then, add sambar masala powder & mix well.
9. Add dal, 3 cups of water & salt.
10. Add coriander leaves, mix well. Let this boil/cook for around 10-12 mins on low flame. Your Sambar is ready!
11. For the idlis, prep idli using batter. Then, chop idli into pieces and fry them for few mins over low-med flame in a pan till roasted as desired.
Enjoy the fried idlis dipped in sambar!

Tips -
• You can use vegetables of your choice in sambar as you like.
• Ensure to mash the dal before adding to sambar mixture to make it uniform.
• You can adjust the water accordingly when sambar is kept to boil at last as per consistency desired.