- North Indian Cooking....By Geeta Seth
- Recipes - Index
- Reference to Spices and Herbs
- Dals / Lentils
-
DAl / Lentils - Index
>
- About Dal/ Lentil's - Indian Dal Preparations
- Tadka
- Maa Ki Kali Dal
- Dal Makhani
- Masoor Dal
- Moong dal with spinach (Palak with moong dal)
- Chana Dal
- Moong Dal with Spinach (Palak Dal with Yellow Moong Dal)
- Moong Dal (Split and skinned yellow Moong Dal)
- Maharni Dal (Black urad, chana Dal & kidney beans mixed)
- Red split Masoor Dal (Malka Masoor dal)
- Split Black Urad Dal
- Sprouted Moong Dal
- Split Green moong Dal
- Panchratan Dal or Panchmel Dal ( (Five Dal Mixed )
- Trevti Dal (Toor Dal & Moong Dal & Chana Dal Mix)
- Masala Tadka Dal (Arhar dal or Toor Dal)
- Toor Dal & Masala tadka dal (Arhar Dal or Pigeon pea)
- Toor Dal (Arhar Dal)
- Urad Dal (white urad dal)
- White Urad and chana Dal mix
- Whole Green Moong Dal
-
DAl / Lentils - Index
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- Beans
- Rice and Pulao's - Index
-
About rice and pulao
>
-
Rice and pulao's
>
- Rice and Pulao's - Index
- Chicken Biryani
- Shrimp Biryani
- Rice with caramelized browned onions
- Vegetables and paneer Biryani
- Boiled white rice
- Boiled white rice
- How to cook rice on stove
- How to cook rice on stove
- Arhar Dal with rice khichdi (Toor dal khichdi)
- Toor Dal with rice khichdi (Arhar dal khichdi)
- Black urad dal with rice khichdi (Maa ki dal ki khichdi)
- Urad dal with rice khichdi (Black urad dal khichdi, Ma ki dal)
- Moong Dal and rice khichdi
- Moong dal and dalia khichdi
- Kali dal ki khichdi (Black urad dal or Maa ki dal ki khichdi)
- Maa ki dal ki khichdi (whole urad dal khichdi)
- Sabudana Khichdi (Tapioca pearls)
- Muttar paneer pulao (Rice with green peas and cheese)
- Muttar pulao (Rice with green peas)
- Pulao with cauliflower, green peas and potatoes
- Vegetabale Pulao
- Tamarind Rice (Imly rice)
-
Rice and pulao's
>
-
About rice and pulao
>
- Meat Dishes - Index
-
Meat Dishes
>
- Meat Dishes - Index
- About the Indian meat dishes
- Beef Kebabs
- Beef Keema with Spinach
- Ground Beef shammi kebabs
- Beef Seekah Kebabs (Minced meat roasted on skewers)
- Beef Frankie (wrap)
- Beef with Spinach Curry
- Butter Chicken (Murg makhani)
- Chicken Curry
- Chicken Kebabs
- Chicken Keema with spinach
- Chicken Seekh Kebabs (Minced meat roasted on skewers)
- Chicken kebabs Stir fry
- Chicken Shami kebabs
- Chicken korma
- Chicken Frankie (wrap)
- Chicken tikka Masala
- Chicken with spinach curry (chicken saag)
- Palak Gosht (Beef with Spinach Curry)
- Chicken Saag (Chicken with spinach curry)
- Tandoori chicken
-
Meat Dishes
>
- Kati Roll
- Paneer dishes - Index
- About paneer
- Paneer dishes - Index
- How to make Paneer at home
- Butter Paneer (Paneer makhani)
- Crumbled paneer curry with green peas
- Kadhai paneer
- Muttar paneer (paneer with green peas)
- Paneer Curry
- Paneer tikka (Barbecued Paneer Kebabs)
- Paneer Bhurji (Scrambled Paneer)
- Palak paneer (spinach with paneer)
- Paneer Frankie (wrap)
- Paneer tikka masala
- Shahi paneer
- Tandoori Paneer Tikka Kebab
- Kofta - Index
- Vegetable dishes - Index
-
Vegetable dishes with gravy
>
- Vegetable dishes - Index
- About the Vegetables dishes
- Arbi with gravy (Taro roots)
- Aloo tamater ke sabzi (Potatoes with toamtoes curry)
- Aloo Muttar Ki Sabzi (Potato with Green Peas Curry)
- Aloo wadiyan (Potatoes with urad dal wadiyan)
- Besan Kadhi
- Bharwa aloo (Stuffed potatoes)
- Dum Aloo (Potato curry)
- Egg curry (Ande Ki curry)
- Mangories with Aloo, tamater (Moong Dal Mangories with potatoes and tomateos)
- Sarson Ka Saag
- Spinach with mushrooms
- Stuffed cabbage rolls curry (Bandh gobi ki rolls)
- Palak Mushroom curry (Spinach with Mushroom curry)
- Punjabi Kadhi (Besan pakoda kadhi)
- Pyaz ki Aloo (Potatoes with onion curry)
-
Vegetable dishes with gravy
>
- Vegetables side dishes - Index
-
Vegetables Side dishes (sukhi sabzi)
>
- Vegetables side dishes - Index
- About the vegetables
- Aloo baingan (Eggplant with potatoes)
- Aloo Gobi masala (Spicy Potatoes and cauliflower curry)
- Aloo Gobi masala (Cauliflower)
- Aloo methi ki sabzi (Potatoes with fenugreek leaves)
- Aloo Muttar sukhe (Sauteed boiled potatoes with green peas)
- Aloo Muttar masala
- Aloo palak ke sabzi (Potatoes with spinach)
- Arbi - Masala arbi (Taro roots)
- Bell Pepper stuffed with potatoes (Capsicum, Shimla Mirch)
- Bell peppers with onion and potatoes (Capsicums)
- Eggplant Bharta- Indian Roasted Banigan Ka Bharta
- Baingan Ka Bharta (Eggplant Bharta)
- Bharwa Baingan (Stuffed Eggplants)
- Bharwa Bhindi (Okra Stuffed with onion masala)
- Bharwa banana peppers - Banana peppers stuffed with potatoes
- Bhindi ke Sabzi (Okra)
- Cabbage Curry (Bandh gobi, patta gobi)
- Gajar methi ki sabzi (Carrots with Fenugreek leaves)
- Capsicum masala (Bell peppers)
- Gawar Ke Phalli (Cluster Beans)
- Gawar Ke Phalli (Cluster Beans)- 2
- Gobi aloo with onion & garlic (Cauliflower with onion, garlic & potatoes)
- Gobi ki bhurji (Grated cauliflower with Green Peas)
- Gobi aloo ki sabzi, Phool gobi (Cauliflower with potatoes)
- Gobi Musallam (Cauliflower)
- Green Beans (French beans)
- Karela Bharwa with masala (stuffed Bitter Melon)
- Lobia ki phalli (Green long beans)
- Kaddu Ki Sabzi (Yellow pumpkin curry)
- Lauki ki sabzi (Bottle gourd, Long Melon, Ghiya)
- Jera Aloo (Potatoes with Cumin Seeds)
- Jeera Aloo (Potatoes with Cumin Seeds)
- Mooli ki bhurji (White daikon radish bhurji)
- Methi Matar Malai (Fenugreek leaves, Green peas and Malai)
- Muttar aloo with tomatoes and onions(Green peas with potatoes,tomatoes& onions)
- Sangri, mooli ki phalli aloo ki sath (Dikon green beans with potatoes)
- Sem aloo ki sabzi (Flat beans with potatoes)
- Sem aloo ki sabzi (Green fava beans with potatoes)
- Sukhe Aloo ke sabzi (Boiled sautéed potatoes with masala)
- Masala Turaii (Zucchini with Masala)
- Turai ki sabzi (zucchini)
-
Vegetables Side dishes (sukhi sabzi)
>
- Salad - Indian salads
- Salad - Indian salads Index
- Kala Chana Salad - Indian Black Chickpea salad
- Cabbage salad - (Indian spicy Cabbage salad)
- Fruit salad - Indian spicy fruit salad
- Chickpea Salad - Indian spicy chickpea salad
- Corn Salad - Spicy Indian Corn Salad
- Kachumber Salad - Indian Cucumber, Onion & Tomato salad
- Mixed Bean Salad - Indian Mixed Bean Salad
- Sprouted Green Moong Salad - (Indian recipe)
- Quinoa Salad with Strawberries, Blueberries and Grapes
- Popular Indian Sweet dishes- Index
-
Desserts .. Popular North Indian sweets
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- About Indian desserts
- Indian sweet dishes - Index
- Almond burfi (Badam Ki Burfi)
- Almond Halwa
- Besan ka Halwa (Gram flour Halwa)
- Besan ka ladoo (Gram flour ladoo)
- Boondi (Sweet Boondi)
- Boondi or Boondi Ladoo
- Boondi Ladoo
- Carrot Burfi (Gajar ki burfi)
- Carrot Halwa (Gajar ka halwa)
- Cashew burfi (Kaju burfi, Kaju katli)
- Coconut Burfi (Nariyal Ki Burfi)
- Gujia
- Gulab jamun
- Gluten free Gulab Jamun
- Kala Jamun
- Kheer (Rice pudding)
- Lauki Ka Halwa (Bottle gourd Halwa)
- Makhanna Kheer (Puffed lotus seeds pudding)
- Rasugalla
- Rasgulla
- Rasmalai
- Rasmalai
- Sabudana Kheer (Tapioca Pudding)
- Vermicelli Kheer (Seviyan kheer, Payasam Kheer)
- Shrikhand (Sweet Yogurt)
- Sooji Ka Halwa (Cream of wheat, Rava)
- Pista burfi (Pistachio Burfi)
- Phirni (Rice pudding)
- Petha
- Pumpkin burfi (kaddu ki burfi)
- Til ke Burfi (Seasme Seed Burfi)
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Desserts .. Popular North Indian sweets
>
- Snacks and chaats - Index
-
Snacks and Chaats
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- Snacks & chaats - Index
- About snacks and chaats
- Aloo Bonda (potato balls dipped in Besan Batter)
- Aloo Tikki (Potato patties)
- Besan sev (Gram flour noodles)
- Besan spicy french toast (Toast dipped in besan batter and cooked)
- Besan cheela (Gram flour pancake)
- Besan and sooji ka cheela (Gram flour & cream wheat pancake)
- Bread rolls stuffed with spicy potatoes
- Chola Aloo Tikki (Potatoes and chick peas patties)
- Chole Chaat - Indian spicy Chickpea Chaat
- Corn Chaat
- Fruit Chaat - Indian spicy Fruit chaat
- Kala chana chaat- Indian Black chickpea chaat
- Dahi Vada ( urad dal pakoras with yogurt)
- Dokhla Tips
- Besan Ka Dokhla (Gram flour dokhla)
- Moong Dal Dokhla
- Sooji ka Dokhla (Cream of Wheat Dokhla)
- Urad Dal and Rice Dokhla
- Gol Gappa (Pani Puri)
- Dosa
- Dosa aloo masala for dosa stuffing (Potato Dosa masala)
- Rava Dosa
- Sambher
- Idli
- Rava Idli (Sooji or Cream of wheat idli)
- Rava Masala idli (Masala idli)
- Hariyalli tikki or Hara bhara kebab
- Mathri (Crispy salty crackers)
- Gluten Free Mathri (Crispy salty crackers)
- Medu Vada
- Vegetable Cutlets (Mixed vegetable cutlets)
- Moong Dal Cheela (Moong dal pancake)
- Namkeen paras (Cispy salted crackers)
- Aloo pakoras (Potato fritters)
- Cauliflower pakora (Gobi ka pakora)
- Pakora with Green Moong Dal and potatoes (Fritter)
- Pyaz ka pakoras (Onion pakoras fritter)
- Mixed vegetable pakora - Fritters (potatoes, spinach & onion mixed)
- Potatoes and vegetables mix pakoras (Fritter)
- Palak pakora (Spinach pakoras)
- Paneer pakoras (Fritter)
- Chicken pakoras (Fritters)
- Papari / papadi Chaat
- Bharwa mirchi ka pakora (Stuffed green chilie fritters)
- Poha with green peas
- Potato Cutlet
- Potato paneer tots
- Roasted cauliflower
- Tandoori Gobi (Tandoori Cauliflower)
- Sabudana, Aloo Vada (Tapioca cutlet with potato)
- Samosa (Muttar aloo samosa)
- Shakkar paras (Sweet crackers)
- Sprouted Green moong chat
- Upma
- Uthappam (Rice & Dal uthappam) (pancake)
- Uthappam (Rava Uthappam) (Pancake)
-
Snacks and Chaats
>
- Chutneys
- Raita (Yogurt)
- Raita (Yogurt) - Index
- About raita and Yogurt
- Aloo, Dhai ka raita (yogurt with potatoes)
- Boondi ka raita (yogurt with boondi)
- Gajar ka raita (Yogurt with carrots)
- Kheera ka raita (Yogurt with cucumber)
- Lauki ka raita (Yogurt with lauki)
- Pudina ka raita (Yogurt with mint leaves)
- Palak ka raita (Yogurt with spinach)
- Yogurt with green onion, cucumber and tomatoes
- Breakfast dishes - Index
- Indian Breads (Roti, Paratha, poori)
- Indian Breads - Index
- About Indian Breads
- ROTI:
- Roti - Index
- Chapattis (Pulkha or Roti)
- Bajra ki Roti (Millet flour)
- Besan ki roti with onions (Gram flour roti)
- Lachha roti (Spiral Layered roti)
- Makai ki roti (Corn flour roti)
- Methi ki roti (Roti with Fenugreek leaves)
- Roti with Layers (Paratdar Roti)
- Roomali roti
- PARATHAS:
- Paratha - Index
- Aloo paratha (Potato stuffed paratha)
- Bajra (millet) ka paratha
- Besan ka paratha (Gram flour paratha)
- Gobi ka paratha (Cauliflower stuffed paratha)
- Lachha paratha (Spiral layered paratha)
- Layered Paratha (Paratdar Paratha)
- Makai ka paratha (corn flour paratha)
- Methi Ka Paratha (Paratha with Fenugreek leaves)
- Mooli ka paratha (Daikon stuffed paratha)
- Mughlai paratha
- Muttar Ka paratha (Paratha with green peas)
- Palak paratha (spinach paratha)
- Paneer paratha
- Urad Dal stuffed paratha
- Puri - Index
- Poori (Puri) :
- Poori (Puri)
- Methi ki poori (Poori with Fenugreek leaves)
- Muttar Poori (Poori with green peas)
- Palak poori (Poori with spinach)
- Poori stuffed with urad dal (kochari)
- Bhature
- How to...........
- How to make Garam masala
- How to make Ghee from Butter (Clarified Butter)
- How to make basic onion masala
- How to make & freeze onion masala in large quantity
- How to sprout mung beans (Moong Dal)
- How to sprout Black grams (Urad Dal)
- How to make yogurt at home
- How to marinate chicken
- How to make roasted Jerra powder (Cumin Seeds)
- Restraunt style curry gravy
- How to make Paneer at home (step by Step)
- Cooking measurement conversion
- Measurement Converter
Dal Makhani
Dal Makhani is one of the Punjab’s most popular dishes. Traditionally this Dal is a combination of whole urad and Rajma (red kidney beans) and cooked on low flame on charcoal, for hours which gives it flavor and rich creamy texture.
After cooking to enhance the flavor of dal onion, garlic, tomato, ginger and green chili tadka and cream or butter are often added. It is served with tandoori roti, chapatti or Nan. Dal Makhani is popular all over the world because of its richness in taste and nutrition
After cooking to enhance the flavor of dal onion, garlic, tomato, ginger and green chili tadka and cream or butter are often added. It is served with tandoori roti, chapatti or Nan. Dal Makhani is popular all over the world because of its richness in taste and nutrition
Ingredients for Dal:
1 Cup whole Black Urad dal (black grams)
¼ Cup kidney beans (rajama)-optional
½ Teaspoon Turmeric powder
1 Teaspoon salt or to your taste
1 Teaspoon oil
½ Cup cream or Substitute with whole milk
6 Cups of water
Ingredients for onion tadka:
1 Medium size onion – finely chopped
1 Teaspoon minced garlic (optional)
1 Medium size ripe tomato- chopped
1 Medium green chili - chopped
1 Tablespoon fresh ginger grated or fine chopped
1 Tablespoon vegetable oil
Ingredients for Cumin seed tadka:
1 Teaspoon Cumin seeds
1 Pinch of asafetida (Hing)
1 Tablespoon vegetable oil
Ingredients for Hot chili tadka:
2 Teaspoon crushed red chilies or red chili powder
2 Tablespoons melted butter or Ghee
Serving for 4
Cooking measurement conversion
Measurement converter
1 Cup whole Black Urad dal (black grams)
¼ Cup kidney beans (rajama)-optional
½ Teaspoon Turmeric powder
1 Teaspoon salt or to your taste
1 Teaspoon oil
½ Cup cream or Substitute with whole milk
6 Cups of water
Ingredients for onion tadka:
1 Medium size onion – finely chopped
1 Teaspoon minced garlic (optional)
1 Medium size ripe tomato- chopped
1 Medium green chili - chopped
1 Tablespoon fresh ginger grated or fine chopped
1 Tablespoon vegetable oil
Ingredients for Cumin seed tadka:
1 Teaspoon Cumin seeds
1 Pinch of asafetida (Hing)
1 Tablespoon vegetable oil
Ingredients for Hot chili tadka:
2 Teaspoon crushed red chilies or red chili powder
2 Tablespoons melted butter or Ghee
Serving for 4
Cooking measurement conversion
Measurement converter
Ingredients for onion tadka:
Ingredients for Cumin seed tadka:
Ingredients for Hot chili tadka:
Direction for cooking Dal:
1. Look through the kidney beans before soaking and remove any shriveled,
damaged, or broken pieces. Then place the kidney beans in a large bowl.
Make sure the bowl is big enough to account for the kidney beans expanding
during soaking.
2. Wash and soak kidney beans in a bowl and soak seprate from Whole Urad Dal.
Add enough water to cover the kidney beans by a few inches. Cover the bowl
and leave the bowl on the counter and soak for at least 6 hours or overnight.
The beans will swell up in size as they soak, so be sure to use a bowl that's big
enough.
3. It is important to soak kidney Beans for long time otherwise it takes long time,
to cook. If you did not preplan to make Dal you can also use powder soaking
method. power soaking method.
4. Add Dal in a seprate bowl and soak for 2 or 3 hours. But if you are cooking
without pressure cooker then soak Dal overnight or longer time, otherwise it
will take long time to cook Rajma and Whole urad Dal.
1. Look through the kidney beans before soaking and remove any shriveled,
damaged, or broken pieces. Then place the kidney beans in a large bowl.
Make sure the bowl is big enough to account for the kidney beans expanding
during soaking.
2. Wash and soak kidney beans in a bowl and soak seprate from Whole Urad Dal.
Add enough water to cover the kidney beans by a few inches. Cover the bowl
and leave the bowl on the counter and soak for at least 6 hours or overnight.
The beans will swell up in size as they soak, so be sure to use a bowl that's big
enough.
3. It is important to soak kidney Beans for long time otherwise it takes long time,
to cook. If you did not preplan to make Dal you can also use powder soaking
method. power soaking method.
4. Add Dal in a seprate bowl and soak for 2 or 3 hours. But if you are cooking
without pressure cooker then soak Dal overnight or longer time, otherwise it
will take long time to cook Rajma and Whole urad Dal.
5. Once Dal and beans are soaked, wash and rinse the Dal and beans.
3. Add 6 cups of water, turmeric powder, salt and 1 teaspoon of oil and mix.and When dal is boiling it creates lot of foam and the foam comes out from
pressure cooker to prevent that it is a good idea to add little oil.
4. Close the lid of the pressure cooker, place the weight on the lid and cook on
medium high heat.
pressure cooker to prevent that it is a good idea to add little oil.
4. Close the lid of the pressure cooker, place the weight on the lid and cook on
medium high heat.
5 In about 8 to 10 minutes pressure cooker will start steaming, turn the heat
down to medium and cook for 20 to 22 minutes. Turn the stove off and wait
until steam goes down. Different brand of cooker require different time to cook.
6 While dal is cooking prepare the onion and cumin seed tadka and keep them
aside. (see below for tadka directions)
7. Once the steam of cooker goes down open the cooker, turn the stove on to
medium heat.
down to medium and cook for 20 to 22 minutes. Turn the stove off and wait
until steam goes down. Different brand of cooker require different time to cook.
6 While dal is cooking prepare the onion and cumin seed tadka and keep them
aside. (see below for tadka directions)
7. Once the steam of cooker goes down open the cooker, turn the stove on to
medium heat.
8. With the cooking spoon mix dal well so there are no lumps and Cook. With
the spoon mash some dal that will make the gravy thicker and blend well
with the water,
the spoon mash some dal that will make the gravy thicker and blend well
with the water,
9. Add onion and Tomato tadka and mix and cook. If the dal looks thick then
add some water and cook for 5 to 6 minutes or until dal and masala blend well.
10. Add cumin seed tadka and mix and cook for a minute or untill you have the desired consistency. Turn the stove off.
11 If not serving the Dal immediately and the Dal looks watery then do not cook
for too long because dal tends to get thick quickly.
12. If you like add ½ cup of cream to the dal. When ready to serve heat the dal,
in the end add cream, heat for about 2 minutes, turn the heat off, make sure
that you do not over heat the cream, overheating spoil the cream, the cream
change to ghee and alter the taste of the dal This is the reason why the cream
is added at the end when is ready to be served.
13. When ready to serve, transfer dal in a serving bowl and pour hot chili tadka
over the dal. (See below for chili tadka)
for too long because dal tends to get thick quickly.
12. If you like add ½ cup of cream to the dal. When ready to serve heat the dal,
in the end add cream, heat for about 2 minutes, turn the heat off, make sure
that you do not over heat the cream, overheating spoil the cream, the cream
change to ghee and alter the taste of the dal This is the reason why the cream
is added at the end when is ready to be served.
13. When ready to serve, transfer dal in a serving bowl and pour hot chili tadka
over the dal. (See below for chili tadka)
Tips:
1. Cook dal in pressure cooker other wise it takes too long to cook dal.
2. Urad dal generally takes long time to soak most of the time we do not preplan to make the dal and have much time to soak it, but do not get discourage it just take little longer to cook dal, or use power soaking method.
3. If you are not adding Kidney beans (Rajma) then you do not need to soak overnight, just cook the Dal little longer.
4. If you wish you can skip onion tadka or any other tadka and alter Dal to your
taste.
1. Cook dal in pressure cooker other wise it takes too long to cook dal.
2. Urad dal generally takes long time to soak most of the time we do not preplan to make the dal and have much time to soak it, but do not get discourage it just take little longer to cook dal, or use power soaking method.
3. If you are not adding Kidney beans (Rajma) then you do not need to soak overnight, just cook the Dal little longer.
4. If you wish you can skip onion tadka or any other tadka and alter Dal to your
taste.
Directions for onion tadka: (tadka)
1. Heat small frying pan, add 1 tablespoon vegetable oil, chopped onions and
minced garlic, sauté them on medium high heat for 5 to 6 minutes or until
onions become light brown, while frequently stirring them.
2. Add chopped tomatoes, grated ginger and chopped green chilies and cook.
With the spatula try to mash the tomatoes so that they become soft quickly.
In about 5 to 6 minutes tomatoes will become soft and blend with onions.
Turn the stove off.
Directions for cumin seed tadka: (tadka)
1. In a small pan (tadka pan) add 1 tablespoon oil, cumin seeds and asafetida and fry them for 2 to 3 minutes on medium heat or until cumin seeds become brown.
Direction for hot chili tadka: (Hot oil) (tadka)
1. In a small pan (tadka pan) heat 2 tablespoons ghee or melted butter add crushed red chilies or red chili powder and fry them on very low heat for 1 to 2 minutes or until the red chilies fried, turn the heat off.
1. Heat small frying pan, add 1 tablespoon vegetable oil, chopped onions and
minced garlic, sauté them on medium high heat for 5 to 6 minutes or until
onions become light brown, while frequently stirring them.
2. Add chopped tomatoes, grated ginger and chopped green chilies and cook.
With the spatula try to mash the tomatoes so that they become soft quickly.
In about 5 to 6 minutes tomatoes will become soft and blend with onions.
Turn the stove off.
Directions for cumin seed tadka: (tadka)
1. In a small pan (tadka pan) add 1 tablespoon oil, cumin seeds and asafetida and fry them for 2 to 3 minutes on medium heat or until cumin seeds become brown.
Direction for hot chili tadka: (Hot oil) (tadka)
1. In a small pan (tadka pan) heat 2 tablespoons ghee or melted butter add crushed red chilies or red chili powder and fry them on very low heat for 1 to 2 minutes or until the red chilies fried, turn the heat off.
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
Thank you
Geeta Seth
Other recipes:
Black urad dal and rice khichdi Rajma(Red kidney beans)
Mahrani dal White urad dal & chana dal mix
Split black urad dal Toor dal (Arhar dal or masala tadka dal)
White Urad Dal Masoor dal (Malka dal)
Chappati (Pulkha or roti) Lachha roti (Spiral layered roti)
Paratdar roti Boiled white rice
(Layered roti)
Black urad dal and rice khichdi Rajma(Red kidney beans)
Mahrani dal White urad dal & chana dal mix
Split black urad dal Toor dal (Arhar dal or masala tadka dal)
White Urad Dal Masoor dal (Malka dal)
Chappati (Pulkha or roti) Lachha roti (Spiral layered roti)
Paratdar roti Boiled white rice
(Layered roti)
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