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December 22, 2020

Fodniche Varan

Maharashtrian style tempered dal
Course: Lentils
Cuisine: Maharashtrian
Keyword: Comfort food

Ingredients

For pressure cooking:

  • ½ cup Toor dal or split pigeon peas
  • 1 ½ cups Water
  • ¼ teaspoon Turmeric powder

For varan:

  • Salt to taste
  • 1 teaspoon Jaggery

For tempering:

  • 2 teaspoon Ghee
  • ½ teaspoon Cumin seeds
  • ½ teaspoon red chili powder
  • a pinch Asafoetida

Instructions

Pressure cooking the Dal

  • Wash Toor dal under running cold water till water runs clear.
  • Soak the dal in enough water for at least 30 minutes.
  • After 30 minutes, discard soaking water.
  • Add dal to the pressure cooker with 1 ½ cups of water and turmeric powder.
  • Close the lid, put the weight on and cook it on medium heat for 3-4 whistles, open the lid once the pressure is released.
  • Mash or hand blend the dal till smooth.

Making Varan

  • Add salt and jaggery to the dal. The dal needs to be thin consistency but not too watery, add water to get the desired consistency.
  • Turn the heat to medium and bring the dal to a simmer.
  • Let it simmer for 4-5 minutes.

Making the tempering

  • Heat the ghee or oil in a small frying pan.
  • Once hot add cumin seeds and let them sizzle.
  • As seeds sizzle, turn off the stove, wait for a few seconds.
  • Then add red chilli powder and asafoetida.
  • Immediately add the tempering to the dal. Stir well.
  • Serve hot with steamed rice.

Fodniche Varan

Maharashtrian style tempered dal
Course: Lentils
Cuisine: Maharashtrian
Keyword: Comfort food

Ingredients

For pressure cooking:

  • ½ cup Toor dal or split pigeon peas
  • 1 ½ cups Water
  • ¼ teaspoon Turmeric powder

For varan:

  • Salt to taste
  • 1 teaspoon Jaggery

For tempering:

  • 2 teaspoon Ghee
  • ½ teaspoon Cumin seeds
  • ½ teaspoon red chili powder
  • a pinch Asafoetida

Instructions

Pressure cooking the Dal

  • Wash Toor dal under running cold water till water runs clear.
  • Soak the dal in enough water for at least 30 minutes.
  • After 30 minutes, discard soaking water.
  • Add dal to the pressure cooker with 1 ½ cups of water and turmeric powder.
  • Close the lid, put the weight on and cook it on medium heat for 3-4 whistles, open the lid once the pressure is released.
  • Mash or hand blend the dal till smooth.

Making Varan

  • Add salt and jaggery to the dal. The dal needs to be thin consistency but not too watery, add water to get the desired consistency.
  • Turn the heat to medium and bring the dal to a simmer.
  • Let it simmer for 4-5 minutes.

Making the tempering

  • Heat the ghee or oil in a small frying pan.
  • Once hot add cumin seeds and let them sizzle.
  • As seeds sizzle, turn off the stove, wait for a few seconds.
  • Then add red chilli powder and asafoetida.
  • Immediately add the tempering to the dal. Stir well.
  • Serve hot with steamed rice.

Andhra Pepper Chicken

Perfect as an entree or as a side dish
Prep Time15 mins
Cook Time25 mins
Marination Time8 hrs
Course: Appetizer
Cuisine: Andhra
Keyword: Simple, easy to make

Equipment

  • Mixing Bowl
  • Deep frying pan or Kadhai

Ingredients

  • 500 grams Chicken with bone
  • 1 Onion finely chopped
  • 2 tablespoons Garlic minced
  • 2 teaspoons Ginger finely minced
  • 3 Green Chillies chopped
  • Salt to taste
  • 2 tablespoons Lemon Juice
  • 2 Sprigs of Curry leaves
  • 2 teaspoons Coriander Powder
  • ½ teaspoon Turmeric powder
  • 4-5 tablespoons Cooking oil
  • tablespoons Whole Black Peppercorns freshly crushed
  • ½ cup Coriander Leaves chopped

Instructions

  • In a mixing bowl, marinate the chicken pieces with turmeric powder, ginger garlic paste, salt, and lemon juice. Mix and keep refrigerated overnight, if possible, or for at least 30 minutes.
  • Heat oil in a deep frying pan or Kadhai, once the oil is hot, temper the oil with cinnamon stick, cloves and 3/4 portion of curry leaves and sauté it for about 30 seconds.
  • Add the chopped onions and sauté till they turn golden and start to caramelize.
  • Once the onions are brown, add chopped green chillies and marinated chicken, sauté for about 2 minutes.
  • Add coriander powder and crushed pepper, mix well and cook on low flame. Stir intermittently, sprinkle water as and when required to prevent burning. This will take about 4 to 5 minutes.
  • Add about 1/4 cup water, bring to a boil, reduce the heat and cover. Cook until the chicken is tender and cooked. Once cooked, open the lid and stir on medium heat till dry .
  • Sprinkle chopped 3/4 cup of coriander and cook for 2 minutes.
  • Before serving garnish with 1 teaspoon crushed pepper, 1 teaspoon lemon juice and remaining coriander leaves.
  • Serve Andhra Pepper Chicken Recipe along with Tawa Paratha Recipe, steamed rice and Andhra Style Palakura Pappu (Spinach with lentils).

Notes

Serve Andhra Pepper Chicken Recipe along with Tawa Paratha Recipe, steamed rice and Andhra Style Palakura Pappu (Spinach with lentils).

Narkel Diye Cholar Da

A Bengali style channa dal with whole spices, chillies and ginger and sliced coconut. Simple, easy to make, this dal is relished during festivals and in every day cooking in Bengali homes.
Prep Time10 mins
Cook Time30 mins
Soaking time2 hrs
Total Time2 hrs 40 mins
Course: Lentils
Cuisine: Bengali
Keyword: Simple, easy to make

Equipment

  • Mixing bowl for soaking Channa Dal
  • Heavy-bottomed stockpot

Ingredients

  • 1 cup Chana dal/ Bengal Gram Dal washed Bengal Gram Dal , washed
  • 1 tablespoon Raisins
  • 2 tablespoon Dry coconut sliced
  • 3 nos Cardamom pods
  • 2 inch Cinnamon Stick
  • 3 nos Bay leaves
  • 2 teaspoons Ginger grated
  • 3 nos Green Chillies
  • 2 teaspoons Cumin seeds slit
  • 1 teaspoons Turmeric powder
  • 3 nos Dry red chillies
  • 1/2 tablespoon Mustard oil
  • 1/2 tablespoon Ghee
  • 1 teaspoon Sugar
  • Salt, to taste

Instructions

  • Wash and soak the channa dal for 2-3 hours
  • Pressure cook the dal with a little salt and turmeric until just cooked, take care that the dal does not become too mushy
  • Heat a little oil in a heavy bottomed stockpot and shallow fry the coconut slices till a golden brown. Drain and set aside
  • Heat the ghee-oil mixture in the stockpot. Add the crushed cinnamon and cardamom. Next, add the bay leaf, cumin seeds, dry red chillies and allow to crackle.
  • Add the grated ginger and green chillies, sauté for a while and then gently pour the dal
  • Simmer the dal over low flame, occasionally stirring, for about 5 to 7 minutes
  • Add the raisins, sprinkle in the sugar and adjust the salt. (The dal is meant to have a thick consistency; you would not want it to be too thin). Finish with fried coconuts and serve hot.
  • Enjoy Narkel Diye Cholar Dal along with Steamed Rice and Til diye Beguni.

Notes

The dal is meant to have a thick consistency; you would not want it to be too thin). Finish with fried coconuts and serve hot.

Fodniche Varan

Maharashtrian style tempered dal
Course: Lentils
Cuisine: Maharashtrian
Keyword: Comfort food

Ingredients

For pressure cooking:

  • ½ cup Toor dal or split pigeon peas
  • 1 ½ cups Water
  • ¼ teaspoon Turmeric powder

For varan:

  • Salt to taste
  • 1 teaspoon Jaggery

For tempering:

  • 2 teaspoon Ghee
  • ½ teaspoon Cumin seeds
  • ½ teaspoon red chili powder
  • a pinch Asafoetida

Instructions

Pressure cooking the Dal

  • Wash Toor dal under running cold water till water runs clear.
  • Soak the dal in enough water for at least 30 minutes.
  • After 30 minutes, discard soaking water.
  • Add dal to the pressure cooker with 1 ½ cups of water and turmeric powder.
  • Close the lid, put the weight on and cook it on medium heat for 3-4 whistles, open the lid once the pressure is released.
  • Mash or hand blend the dal till smooth.

Making Varan

  • Add salt and jaggery to the dal. The dal needs to be thin consistency but not too watery, add water to get the desired consistency.
  • Turn the heat to medium and bring the dal to a simmer.
  • Let it simmer for 4-5 minutes.

Making the tempering

  • Heat the ghee or oil in a small frying pan.
  • Once hot add cumin seeds and let them sizzle.
  • As seeds sizzle, turn off the stove, wait for a few seconds.
  • Then add red chilli powder and asafoetida.
  • Immediately add the tempering to the dal. Stir well.
  • Serve hot with steamed rice.

Shami Kebabs

A mincemeat delicacy for all occasions

Equipment

  • Mixing Bowl
  • Wok
  • Frying Spoon

Ingredients

  • ½ Kg Mince meat
  • 1 Cup Channa Dal
  • ½ tsp Garam Masala
  • 1 inch Ginger
  • 4-5 Garlic
  • 1 Onion
  • 4-5 Green Chilies
  • 1 Potato Boiled and Mashed)
  • ½ Lime
  • Salt to taste
  • ½ tsp Chilli Powder
  • ¼ tsp Pepper Powder
  • 3 Eggs
  • Oil for Frying

Instructions

  • Wash the mincemeat and drain out the water.
  • Wash and soak dal for an hour.
  • Finely chop the green chilies, ginger, garlic, onion and coriander leaves.
  • Mix the dal and mincemeat and add green chilies, ginger, onion, salt, pepper, garlic, garam masala, ½ cup water and cook it till the dal and mincemeat are cooked and are dried up completely.
  • Grind this mixture and add coriander leaves, potato, lime juice and adjust the seasoning.
  • Separate the yolks from the whites and add the yolks to the mincemeat and mix it well.
  • Divide the mixture into 12-15 balls. Roll the balls in oval shaped kebabs.
  • Heat oil in a pan and fry the kebabs till golden brown.
  • Serve hot with sweet and sour chili sauce or mint-coriander chutney.

Fodniche Varan

Maharashtrian style tempered dal
Course: Lentils
Cuisine: Maharashtrian
Keyword: Comfort food

Ingredients

For pressure cooking:

  • ½ cup Toor dal or split pigeon peas
  • 1 ½ cups Water
  • ¼ teaspoon Turmeric powder

For varan:

  • Salt to taste
  • 1 teaspoon Jaggery

For tempering:

  • 2 teaspoon Ghee
  • ½ teaspoon Cumin seeds
  • ½ teaspoon red chili powder
  • a pinch Asafoetida

Instructions

Pressure cooking the Dal

  • Wash Toor dal under running cold water till water runs clear.
  • Soak the dal in enough water for at least 30 minutes.
  • After 30 minutes, discard soaking water.
  • Add dal to the pressure cooker with 1 ½ cups of water and turmeric powder.
  • Close the lid, put the weight on and cook it on medium heat for 3-4 whistles, open the lid once the pressure is released.
  • Mash or hand blend the dal till smooth.

Making Varan

  • Add salt and jaggery to the dal. The dal needs to be thin consistency but not too watery, add water to get the desired consistency.
  • Turn the heat to medium and bring the dal to a simmer.
  • Let it simmer for 4-5 minutes.

Making the tempering

  • Heat the ghee or oil in a small frying pan.
  • Once hot add cumin seeds and let them sizzle.
  • As seeds sizzle, turn off the stove, wait for a few seconds.
  • Then add red chilli powder and asafoetida.
  • Immediately add the tempering to the dal. Stir well.
  • Serve hot with steamed rice.

Fodniche Varan

Maharashtrian style tempered dal
Course: Lentils
Cuisine: Maharashtrian
Keyword: Comfort food

Ingredients

For pressure cooking:

  • ½ cup Toor dal or split pigeon peas
  • 1 ½ cups Water
  • ¼ teaspoon Turmeric powder

For varan:

  • Salt to taste
  • 1 teaspoon Jaggery

For tempering:

  • 2 teaspoon Ghee
  • ½ teaspoon Cumin seeds
  • ½ teaspoon red chili powder
  • a pinch Asafoetida

Instructions

Pressure cooking the Dal

  • Wash Toor dal under running cold water till water runs clear.
  • Soak the dal in enough water for at least 30 minutes.
  • After 30 minutes, discard soaking water.
  • Add dal to the pressure cooker with 1 ½ cups of water and turmeric powder.
  • Close the lid, put the weight on and cook it on medium heat for 3-4 whistles, open the lid once the pressure is released.
  • Mash or hand blend the dal till smooth.

Making Varan

  • Add salt and jaggery to the dal. The dal needs to be thin consistency but not too watery, add water to get the desired consistency.
  • Turn the heat to medium and bring the dal to a simmer.
  • Let it simmer for 4-5 minutes.

Making the tempering

  • Heat the ghee or oil in a small frying pan.
  • Once hot add cumin seeds and let them sizzle.
  • As seeds sizzle, turn off the stove, wait for a few seconds.
  • Then add red chilli powder and asafoetida.
  • Immediately add the tempering to the dal. Stir well.
  • Serve hot with steamed rice.

Palakurra Pappu

Ultimate comfort food!
Prep Time30 mins
Cook Time30 mins
Course: Lentils, Main Course
Cuisine: Andhra, South Indian
Keyword: Comfort food

Equipment

  • Pressure Cooker or Stock Pot
  • Frying Pan

Ingredients

For cooking the dal:

  • 1 cup Toor dal
  • 2 cups Spinach chopped
  • 1 no Onion sliced chopped- 1
  • 1 no Tomato diced chopped 1
  • 1-2 tsp Tamarind paste
  • ¼ tsp Turmeric powder
  • 2-3 nos Green chillies, slit lengthwise
  • ½ tsp Ginger finely chopped
  • Salt to taste
  • 1-1½ cups Water

For Tempering:

  • ½ tsp Mustard seeds
  • ½ tsp Cumin seeds
  • ½ tsp Urad dal 1/2 tsp
  • 2-4 cloves Garlic cloves crushed
  • 2 nos Dry red chillies
  • 1 sprig Fresh curry leaves
  • 1 tbsp Cooking Oil

Instructions

Method for Cooking the Dal

  • In a pressure cooker, place dal, palak leaves, onions, tomatoes, tamarind paste, green chillies, ginger, and turmeric powder. Add 1 1/2 to 2 cups of water and pressure cook up to 2 whistles. If cooking over the stove top in a pot, cook till the dal is almost cooked.

Method for Tempering the Dal

  • Heat oil in a frying, add mustards seeds and as they jump around, add cumin seeds, urad dal, garlic, red chillis and curry leaves and stir fry for half a minute.
  • Add this to the cooked dal along with salt and combine. Cook on slow to medium flame for 5-7 mts without lid or till you get the consistency of your choice.
  • Serve hot with steamed rice, a dollop of ghee and pappadam.

Fodniche Varan

Maharashtrian style tempered dal
Course: Lentils
Cuisine: Maharashtrian
Keyword: Comfort food

Ingredients

For pressure cooking:

  • ½ cup Toor dal or split pigeon peas
  • 1 ½ cups Water
  • ¼ teaspoon Turmeric powder

For varan:

  • Salt to taste
  • 1 teaspoon Jaggery

For tempering:

  • 2 teaspoon Ghee
  • ½ teaspoon Cumin seeds
  • ½ teaspoon red chili powder
  • a pinch Asafoetida

Instructions

Pressure cooking the Dal

  • Wash Toor dal under running cold water till water runs clear.
  • Soak the dal in enough water for at least 30 minutes.
  • After 30 minutes, discard soaking water.
  • Add dal to the pressure cooker with 1 ½ cups of water and turmeric powder.
  • Close the lid, put the weight on and cook it on medium heat for 3-4 whistles, open the lid once the pressure is released.
  • Mash or hand blend the dal till smooth.

Making Varan

  • Add salt and jaggery to the dal. The dal needs to be thin consistency but not too watery, add water to get the desired consistency.
  • Turn the heat to medium and bring the dal to a simmer.
  • Let it simmer for 4-5 minutes.

Making the tempering

  • Heat the ghee or oil in a small frying pan.
  • Once hot add cumin seeds and let them sizzle.
  • As seeds sizzle, turn off the stove, wait for a few seconds.
  • Then add red chilli powder and asafoetida.
  • Immediately add the tempering to the dal. Stir well.
  • Serve hot with steamed rice.
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