Recipe: Bun Kabab
Ingredients
- Yellow split chickpeas (chana dal) 1 cup soak 3 to 4 hours
- Whole red chillies crushed 1 tbsp.
- Cumin seeds 1 tbsp
- Onions 2 small ( cut in rings)
- Fresh ginger 2inch piece
- Fresh garlic 6 cloves
- Potatoes 4 large (peeled, boiled and mashed)
- Mix spice powder 1 tsp (garam masala powder)
- Chat masala 1 tsp
- Salt 1 tsp
- Mango powder 1 tsp (amchoor powder)
- Buns round or pav baji buns as required
- Eggs 2 beaten
- Onions 1 medium sliced
- CHUTNEY
- Mint leaves 1 cup
- Corinder leaves 1 cup
- Tamarind pulp 1/4 cup
- Salt to taste ( 1 tsp)
- Green chilies 2 -3
- Sugar 2 tsp
- Chat masala 2 tsp
- Yogurt 1 cup
Instructions
- Soak split chickpeas in water for 3 to 4 hours.
- Peel and cut the potatoes into chunks. Boil them and once water dries mash them.
- In a separate pan add split chickpeas, onion, fresh ginger, fresh garlic, cumin seed & water 4 cups, when it comes to a boil cover and cook till all the liquid dries. Chickpeas should retain its shape.
- Then let the dal mixture cool a bit and grind it adding salt and mix spice powder.
- Then add the mashed potatoes to the dal mixture, add crushed red chilli, mango powder and chat masala to it and mix well.
- Next beat the eggs and make the round shape pattie of the dal mix. Shallow fry them.
- Prepare chutney by blending all the chutney ingredients except for yogurt. Once the green paste of chutney is blended add it to the beaten yogurt and mix to form chutney.
- Heat a pan and toast the buns with very little oil.
- Assemble the burgers, first spread the chutney on the bun then place the kabab on it apply chutney on it, keep onion rings then cover it with the bun.
- Serve it with chutney.
Recipe: Moong Ki Dal Ka Halwa
Ingredients
- Moong Dal 40g
- Sugar 40g
- Ghee 4 Tbsp
- Raisins 9-10
- Green Cardamom 2-3
- Water 50ml
- Almonds (for garnishing) 1
- Pistachios (for garnishing) 2
Instructions
- Wash and soak the dal overnight and grind it to a fine paste.
- Heat sugar and water in a pan and cook till sugar dissolves completely.
- Heat ghee in a non stick pan and fry raisins. Remove and keep aside.
- To the same pan, add green cardamoms, sauté for a second and then add the ground dal paste. Cook on a low flame, stirring continuously till it turns golden brown.
- Add the sugar syrup to the above dal and cook on a low flame till the moisture dries up. Add raisins , mix well and continue cooking for a few more minutes.
- Garnish with chopped almonds and pistachios and serve hot.
Recipe: Chanay Ki Daal Kay Parathay by Zubeida Tariq
Ingredients
- Gram lentil 1 cup
- Crushed red chilies 1 tbsp
- Chopped green coriander 1 bunch
- Chopped mint leaves 1 bunch
- Lemons 2
- Chopped green chilies 4
- Salt to taste
- Crushed all spices 1 tsp
- Ghee as required
- Flour 2 tbsp
- Flour 2 cups
- Salt as required
- Oil 2 tbsp
For Parathay:
Instructions
- Boil gram lentil, remember it it tender. It should not be more soft.
- Choppize the daal adding green coriander, chopped mint leaves, crushed red chilies, salt, crushed all spices, chopped green chilies and lemon juice and leave it for a while
- .Kneading the dough for paratha after mixing salt and water to it and polishing with some oil in the end.
- Giving shape to paratha. You can do the roti style or triangular as shown below.
- Frying them in 2 tbsp. of oil.
- Serve with any of your favourite chutneys or as it is.
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Recipe: Moong Dal (Green Gram) Samosay by Sara Riaz
Ingredients
- Samosa wraps 125
- Moong Dal (Green Gram) 1 kg
- Mint Leaves half bunch
- Coriander Leaves half bunch
- Onions chopped 1 cup
- Salt 1.5 tsp
- Garam Masala 2 tsp
- Chat Masala 2 tsp
- Red Chilli crushed 2 tsp
- Cumin Seeds crushed or powdered 2 tbsp
Instructions
- Soaking the moong dal in water for one hour.
- Now put the dal in a pot and allow it to boil. When 2 to 3 boils come close the stove and strain the dal.
- Gather mint leaves, coriander leaves and onion.
- Gather the spices salt, red chilli crushed, garam masala, cumin powder (I used cumin seeds) and chat masala.
- Mixing all the ingredients with dal. Keeping the flour paste (flour and water) ready before wrapping the samosas.
- Samasa wrapping steps.
- Stock them up and deep freeze.
- Deep fry and serve hot when needed.
