#vegetarian

DAL MAKHNI

Dal Makhni is one of the most loved dal's in India which is rich, creamy and buttery in texture.

This creamy buttery dal is made with black lentils (whole urad) and is slowly cooked by simmering it for hours on low heat traditionally. It often has kidney beans added to it.... Here I am sharing my little tips and tricks to make this restaurant style dal at home in a much less time and yet achieving that unique flavour you get in Dal Makhni cooked traditionally.

Lentils are quite a staple diet in every Indian household. Different dals are cooked almost every day and at my maternal house, mum would always make masoor, moong, chana or toor dal as the regulars on a daily basis and Dal Makhni would be cooked only on special occasions. This norm is still prevailing in my house after marriage.

Dal Makhni is quite meaty in taste and creamy in texture. It's a rich dal with lots of cream and butter which makes it a delicacy and is cooked only on special occasions.

I am sharing my recipe of making the best Dal Makhni recipe ever and do give it a try and tag me on my Instagram page and do write comments below as well. Would love hear feedback from you. Keep cooking!

PREP TIME: 15 minutes

COOKING TIME: 45 minutes

TOTAL TIME: 1 hour

SERVES: 4

INGREDIENTS

3/4 cup urad dal (whole)/ black lentil
2 tbsp rajma (kidney beans)
3 tbsp butter/ ghee
1 tsp cumin seeds
3-4 cloves
1" long cinnamon stick
3-4 cardamom green
1 medium onion, chopped
1" piece ginger, chopped
2 tsp garlic, chopped
2 cloves garlic whole, peeled
2 green chilli, cut in half
1 cup tomato puree
2 tbsp tomato paste
1-2 bay leaves
2 pinch asafoetida powder
2 tsp coriander powder
1/2 tsp kashmiri red chilli powder
1/4 tsp garam masala
1/2 cup fresh cream
2 tsp salt or to taste
1/2" piece ginger, julienned
15g butter (cut in small cubes)
1 tbsp fresh coriander, chopped

METHOD

Wash dal and rajma 3-4 times and place it in the pressure cooker. Add 4 cups of water, salt, whole garlic, cinnamon stick, bay leave and cloves. Cover the cooker with lid, leaving on high heat let the pressure build, once it starts whistling, reduce the heat and pressure cook for 25-30 minutes on low flame or until it is cooked.
Allow the steam to escape before opening the lid.
For tempering, melt butter in a heavy based deep saucepan, add cumin seeds. When cumin seeds crackle add chopped ginger & garlic, green chillies, asafoetida and stir for 1 minute.
Now add onions, roast until little brown, add chilli, coriander powder and garam masala, stir for a minute to roast spices. Add tomato puree and tomato paste and stir. Cook over medium heat until the mixture leaves oil on the side of the pan.
Add cooked dal to the mixture and mix well. Add little warm water to the dal (if required) and simmer for 5-7 minutes.
To this add fresh cream, (reserving 1 tbsp for garnishing); mix well. Simmer for 2-3 more minutes. Ladle into serving bowl.
Garnish with chopped coriander, ginger strips, cubes of butter and cream. Serve hot.

COOK'S NOTES

If not using pressure cooker for making dal, soak it overnight along with rajma or for at least 5-6 hours and cook by simmering for 50 minutes to an hour on low flame.
These are best served with any staple Indian breads like garlic naan, lachchaa parantha, tandoori roti or rice pulaos like jeera pulao or peas pulao.
Wash and rinse the dal thoroughly, at least 3-4 times before cooking.
If making in pressure cooker, always lower the heat after first whistle and cook on low flame else water will evaporate quickly and your dal can burn. Hence simmering at lower flame is an important step.
If using fresh tomato puree you must add tomato paste as tomato paste is concentrated and adds an extra rich colour and flavour.
You can also enhance the flavour of the dal by infusing smoky flavour. place a steel cooker stand or trivet inside the dal pot. Put hot coal in a small steel bowl, place it on the trivet inside the dal pot. Drop a teaspoon of ghee on hot coal and immediately cover the pot with aluminium foil or a tight lid. Leave it for 10 minutes and then remove bowl and trivet from the dal.
#vegetarian #dalmakhni #indianfood #maincourse #dal #lentil #blacklentil #indiancurries

KALAKAND TART

Now here’s something special, one of my favorite desserts from my “bachpan” - my childhood… Kalakand! Bringing this memory with me into the kitchen, I wanted to recreate that magic for Diwali, so I decided to renew the kalakand by giving a fun little spin and turning it into this beautiful free tart…

Its a modern interpretation of the traditional Indian sweet which is so so easy and quick to make recipe, away from rustling for hours in the kitchen traditionally.

Diwali and sweets are two things that go hand in hand - barfis, laddoos and many other desserts are what we first think of when we think of festive desserts. However, my story’s a bit different…when I was younger, everyone would enjoy the traditional desserts, but my dad would always make it a point to treat me to my favorite kalakand on Diwali! When I recount my memories of Diwali in my early childhood, amongst the precious memories of watching fireworks, lighting diyas and having a great time with my family and friends, the distinct delicious taste of kalakand remains with me. It was something super special just for me - the milky, creamy taste and delicate grainy texture of the khoya was such a divine experience, and in this tart, the crumbly crust alongside the rich Indian flavours of saffron, pistachio, cardamom and rose petals really rejuvenate my memories.

I'm also providing a gluten-free alternative!

Do give it a try this Diwali and give your festivities a modern touch!

PREP TIME: 15-20 minutes

BAKING TIME: 15-18 minutes

COOKING TIME: 12- 15 minutes

TOTAL TIME: 1 hour 50 minutes

MAKES: 6

INGREDIENTS

For normal tart pastry:

3 cups all purpose flour
250g unsalted butter, cold and diced
1 tsp kosher salt
3 tbsp granulated sugar
6 to 7 tbsp chilled water

For gluten-free tart pastry (check Cook's Notes)*

1 cup gluten-free all-purpose flour
3/4 cup almond flour
3 tbsp maple syrup
1/4 cup ghee, slightly condensed
1/4 tsp almond essence
3 to 4 tbsp chilled water

For kalakand:

425g ricotta cheese (full fat)
395g condensed milk
1/3 cup milk powder (full fat)
1/4 tsp green cardamom powder
1/2 tbsp sliced pistachios

For garnishing:

125ml whipping cream
1 1/2 tbsp confectioners sugar
Pinch of saffron
1 tbsp sliced pistachios
1/2 tbsp sliced almonds
Dried rose petals

Equipment needed:

6x4.5” flan tart tins
Ceramic Baking Beans/ dried Chickpeas/ dried kidney beans, for baking the pastry

METHOD

For Tart:

To make the pastry add flour, salt, sugar and butter in a stand mixer bowl fitted with the paddle attachment, blend everything together until the mixture resembles like bread crumbs, just for two 2 minutes. While the mixer is still on, add chilled water using a tablespoon at a time. Blend for just a minute or until the dough starts forming into a ball.
Transfer the dough on bench top and knead lightly with gentle hands to combine it together, taking care not to over-work the dough.
Divide the dough in 6 pieces, shape them into slightly flat balls. Wrap it in cling film individually and refrigerate for 20 minutes. Meanwhile, place the empty baking sheet in the oven and preheat it for 30 minutes at 200°C.
Remove cling wrap from the dough and place between two large parchment sheets. Roll it out to 3mm thickness, cut into six 6-inch wide circles, lift carefully and transfer on to flan tins.
Using the fingers, press the pastry gently against the edges of tin and trim off any excess. Score the pastry with fork. Cover them with a sheet of baking paper, drop the ceramic baking beans on the paper to put weight and stopping the pastry to puff. Place the prepared pastry tins carefully on preheated baking sheet and bake it for 18 minutes. Remove the baking beans along with baking paper and further bake it for 5-7 minutes until it turns golden brown.
When using gluten-free Reduce temperature to 180°C and bake it for 15-18 mins until it turns golden brown. Cool on wire rack.

For Kalakand:

In a non-stick heavy based shallow pan, pour condensed milk, ricotta cheese and milk powder. Stir on low heat for 12-15 minutes until milk mixture starts to thicken and leaves sides of pan.
Add cardamom powder and pistachio slices. Mix well and cook for another 2-3 minutes until slightly more thick in consistency but not dry. Remove from fire and let cool for 5 mins.
Now, equally distribute the kalakand into tart shells and spread it evenly with offset spatula. Let it cool to room temperature. Stick it in the refrigerator for 30 minutes to an hour to chill.

For Garnishing:

Grind the saffron in a small mortar and pestle.
Using the handheld mixer or an electric mixer, fitted with the balloon whisk attachment, whip the cream along with saffron and confectioner’s sugar.
Fill the whipped cream in a piping bag fitted with a flower nozzle, (I used #2D tip of Wilton). Pipe it on the chilled kalakand tarts and garnish with sliced pistachios, almonds and rose petals.

COOK'S NOTES

If you are gluten intolerant the pastry shells can also be made with gluten-free flour. Check the ingredients used to make the gluten-free pastry tart.*
For making gluten-free pastry, add all the pastry ingredients except water in the stand mixer bowl fitted with paddle attachment. Blend everything together until the mixture resembles like bread crumbs, just for a minute. While the mixer is still on, add chilled water using a tablespoon at a time. Blend for just a minute or until the dough starts forming into a ball. Transfer the dough on bench top and knead lightly with gentle hands to combine it together, taking care not to over-work the dough. Divide the dough in 6 pieces and shape them into slightly flat balls. Wrap it in cling film individually and refrigerate for 20 minutes. Meanwhile, place the empty baking sheet in the oven and preheat it for 30 minutes at 200°C.
To bake gluten-free tarts, reduce oven temperature to 180˚C after preheating and bake them for 15-18 minutes or until golden brown. ( Follow rest of the recipe above to make kalakand tarts)
Chilling the pastry in the fridge makes it more crispy, hence its an important step.
Preheating the baking sheet before baking the tart shells helps to crisp up the bottoms without burning. Baking the tarts directly on the oven rack might burn the pastry shells.
If you cannot find ricotta cheese, replace it with creamy paneer, grated coarsely.
Keep kalakand filling bit soft and into spreadable consistency as it will condense as it cools down. Reducing it too much will leave your kalakand filling bit stiff and not soft, creamy and melt in mouth consistency.

#vegetarian #dessert #desserts #kalakand #tart #pastry #indiansweets #pistachios #saffron #moderndessert #kalakandtart #diwali #festival #festivaldessert #glutenfree #indianfestivesweets

PEAR TARTE TATIN

Tarte Tatin is one of those dishes that seem so simple to make... until you attempt it. Granted it's not the most complicated thing to make, but getting the pastry crispy, the caramel soft and gooey, and the fruit (traditionally apples) just right... it takes a bit of effort. But trust me, the first bite makes it all worth it. It's a recipe that doesn't take too long to make or present, especially since a rustic look is much more inviting, so I figured I'd create a fool-proof recipe that takes the frustration out of making this otherwise really fun and easy dish!

This Pear Tarte Tatin is an absolute delight that's perfect for all seasons... have it right out of the oven for a warm and gooey autumn indulgence, or serve it with a dollop of homemade vanilla bean ice-cream for a cool and creamy touch in warmer weather. It's a wonderful, homely centerpiece and it's versatility is why I love it so much! You can even make individual portions.

PREP TIME: 15 minutes

BAKING TIME: 40 minutes

SERVES: 8

INGREDIENTS

500g puff pastry slab, thawed
4-5 medium Bartlett pears

For caramel:

3/4 cup granulated sugar
3tbsp water
3tsp lemon juice
60g butter, cold

Equipment needed:

Heavy bottom non-stick/ cast iron pan about 9inch in diameter

METHOD

Roll the puff pastry into a 10x10 inch wide square, about 1/8th inch thick. Cut a 9 inch big pastry circle with the help of a dinner plate or a baking tin. Gently transfer it on the lined baking sheet/tray and chill until firm, about 30 minutes.
In the cast iron skillet or heavy bottom non-stick pan, combine sugar, water and lemon juice and bring it to boil on medium high heat. Once it starts bubbling, immediately reduce heat to low and cook until mixture turns into amber colour. Remove from fire and stir in the cold butter.
Preheat the oven to 180°C
Peel, cut in half and core the pears with the melon baller tool. Set aside one pear half and cut the remaining halves into quarters.
Decoratively arrange the pear quarters evenly in a circle over the caramel sauce, keeping the cut side up and pointy side facing the center. Slightly trim off the ridge of reserved pear half and place in the center, trim side up.
Place the rolled pastry circle on top and tuck the edges inwards. Using a small knife put 3-4 small cuts in the pastry to stop it from rising too high. Cover the skillet with the foil and bake in preheated oven for 15 minutes. Uncover and bake further for 20-25 minutes more until golden brown.
Let it rest in the pan for 15 minutes. Run a sharp knife around the edges to loosen the pastry. Place a rimmed platter over skillet, quickly and carefully invert. Serve warm as it is or with a scoop of ice cream on top.

COOK'S NOTES

I used Bartlett pears which are perfect for this recipe as they are juicy and soft and works perfectly for baking and poaching.
You can also use green Anjou pears if you can’t find Bartlett pears.
Chilling the pastry after rolling is an important step as it help making the pastry more flaky.
I used Bartlett pears which are best for cooking or making the tart but if you can’t find Bartlett pears you can always use Anjou pears as well which are best used for preserving.
If you replace the butter with your favourite plant-based alternative, and use a vegan-friendly puff pastry, you can easily convert this into a vegan recipe.

#vegetarian #dessert #desserts #pear #french #pastry #tartetatin #tarte #tart #pears #fruit #dinnerparty #guests #party #vegan #veganfriendly #plantbased