Lasooni Dal Tadka (Tempered Garlic Flavoured Pigeon Pea Lentil)

‘Lasooni Dal Tadka’ is an easy way of cooking ‘Dal Tadka’ with additional flavors of garlic in it as ‘chaunk’ or tempering. The ‘Lasooni Dal’ is made from Arhar Dal or Tuvar Dal (Pigeon Pea) lentils. Normally I cook ‘arhar dal’ with tempering of asafetida. But for a change tried a new version of it and it came out so well! The ‘dal’ has been tempered two times, first with other spices and masalas and finally with ghee and chopped garlic. If you like flavour of garlic then this is the best ‘dal’ recipe for you.

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Mulo Dea Musur Dal (Pink Lentils with Radish)

This is an easy ‘musur dal’ / ‘masoor dal’ or pink lentil recipe and good for everyday cooking. Masoor dal is another dal that is often made in Indian homes especially in Bengali kitchen. There are lots of dals or lentils used in Indian cuisine in a variety of ways. ‘Dal’ is the generic term used for all lentils in India. No meal is complete without a bowl of ‘dal’. I make this ‘Mulo dea Masoor Dal’ mainly in winter as ‘Mulo’ or radish is mainly available in winter. Serve the ‘Mulo dea Musur Dal’ with some steamed basmati rice,…

Prawn Fried Rice

The other day Baba bought some good tiger prawn (shrimp) from fish market. Those were so fresh that I thought of making some Prawn Fried Rice with these fresh shrimps. So at dinner I cooked some Indo-Chinese style fried rice with these tiger prawns . Both dishes turned out very good and tasty. Since I have used freshly bought shrimps I marinated with some lemon juice and salt, later washed it completely before frying. If may use store bought frozen shrimps too. This rice recipe is very easy to cook and at the same time very tasty. It can be…

Chingri Macher Pulao/Prawn Pulao (Prawn Pilaf)

This ‘Chingri Macher Pulao’ or ‘Prawn Pulao’ is my mother’s recipe. When she cooks this ‘pulao’ the sweet aroma of coconut milk, whole garam masala, ghee and of course prawn spreads all over our house. And we eagerly wait to tryout this beautifully flavoured pilaf. Even if you are in diet you will forget everything and gorge into this ‘Chingri Macher Pulao’.I have used shrimps with head for cooking this ‘Pulao’. Because shrimps with heads adds more flavour to the rice. You can use small prawns too in this recipe. I have used ‘Gobindo Bhog Rice’ because it has a…

Butter Naan (Indian Flat Bread with Butter)

I have tried making naan several times using recipes from the internet, cookbooks and cookery shows. But all my attempts flopped and I always ended up with tough, rubbery or partially cooked flour disks. Then one day my cousin Sreya shared me her quick recipe and photos of the naan she made and I decided to give it one last try. Finally, these naans turned out to be so good and soft. Traditionally ‘Naan’ is made in ‘Tandoor’ (Indian traditional clay oven). But I made this Butter Naan in my OTG. It was less just 3-4 minutes for each batch…

Whole Wheat Garlic Naan (Indian Flat Bread with Garlic)

‘Naan’ is one of the most popular Indian flat bread. Whenever we visit restaurant or a Dhaba for lunch or dinner we never miss to order ‘Naan’. When we talk about ‘Naan’, the first thing that comes to our mind is ‘Tandoor’ (An earthen clay pot where Indian flat bread like Naan, Tandoori Roti, Tandoori Chicken etc. are made). But with very few ingredients ‘Naan’ can be made at home without a tandoor. I have made ‘Butter Naan’ in oven but never made ‘naan’ on gas stove before. This time I made ‘Naan’ with whole wheat flour or ‘Atta’. ‘No…

Paneer Butter Masala (Indian Cottege Cheese Curry in Buttery Creamy Gravy)

‘Paneer Butter Masala’ or ‘Paneer Makhani/Makhni’ is a popular vegetarian dish of Northern Indian. The goodness of fresh paneer when cooked in ‘makhni’ gravy with loads of butter it gives a heavenly flavour to the curry. It is not everyday meal curry but for a special occasion you can always make this sumptuous rich curry. I served it with ‘Whole Wheat Garlic Naan’. You can serve with any other Indian flat bread or some vegetable pulao….