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2020

Dahiwali Bhindi

‘Satvik’ no onion-garlic Fried Okra in Yogurt-Tomato Curry
Prep Time15 mins
Cook Time30 mins
Course: Main Course
Cuisine: Avadhi, Banaras
Keyword: Saatvik

Equipment

  • Wok

Ingredients

Ingredients

  • 250 gms Okra
  • 1 cup Yogurt
  • 2 chopped Tomatoes
  • 1 tsp Gram Flour
  • tbsp Oil

Dry Spices

  • 1 tsp Coriander Powder
  • ½ tsp Roasted Cumin Powder
  • ½ tsp Turmeric
  • Salt to Taste

For Tempering

  • 1 tsp Oil
  • 1 tsp Cumin
  • 1 tsp Mustard Seeds
  • 3-4 Red Chillies
  • 8 to 10 Curry Leaves

Instructions

  • Wash and dry the okra.
  • Cut the ends of each okra and chop them into 1″ pieces. Set aside.
  • Dice the tomatoes. Set aside.
  • To the yogurt add the turmeric, gram flour, coriander powder, cumin powder, and salt. Mix well. Set aside
  • In a wok over medium flame, heat 1.5 tbsp oil and add the okra.
  • Stir-fry till the pieces soften, set aside.
  • In a wok, heat 1 tsp oil.
  • Add mustard seeds and let it splutter, add cumin seeds
  • Add split red chillies and curry leaves, and stir-fry for a few seconds.
  • Add the diced tomatoes and cook till they soften.
  • Turn the heat to low and add 2-3 tbsp water. This is important to prevent the yogurt from splitting.
  • Add the spiced yogurt and mix well.
  • Let the yogurt simmer for 2-3 minutes.
  • Add the fried okra and cook for a couple of minutes.

Chef Sanjay’s Dal Makhani

Slow cooked black dal with garlic, tomato, butter and cream
Prep Time1 hr 30 mins
Cook Time1 hr 30 mins
Soaking time8 hrs
Total Time11 hrs

Equipment

  • Stockpot

Ingredients

  • 280 gms Whole urad dal black lentil
  • 60 gms Red kidney beans
  • 3 tbsp vegetable oil
  • Pinch of asafoetida
  • 650 ml Tomato puree
  • 1 tsp cumin seeds
  • 1 green chilli crushed
  • 10 cloves garlic finely chopped
  • 1 piece ginger finely chopped
  • 1 tsp Kashmiri chilli powder
  • ½ tsp garam masala powder
  • ½ tsp crushed Kasoori methi dry fenugreek leaves
  • 100 gms butter
  • 60 ml single cream
  • 1 tbsp chopped coriander for garnish
  • ½ ginger slivers for garnish
  • 1.5 to 2 ltrs Water for cooking dal

Instructions

  • Soak the black lentils and kidney beans overnight in a bowl in plenty of water.
  • In a large heavy bottom stock-pot add the black lentil and kidney beans along with the water and salt. Bring to a boil and simmer on a low heat for an hour. Stir a few times and scarp of the foam from the top. Continue cooking for further 1 hour and 30 minutes
  • Drain, reserving the cooking water and set aside to use for later. Mash the lentils till you have a coarse consistency. You want some lentils whole but most of it mashed.
  • In a heavy bottom large stockpot heat the oil, add the asafoetida, chilli and cumin seeds. Let them crackle for few seconds and add the garlic and ginger for frying for a further 30 seconds, add chilli powder. Cook till the oil seperates.
  • Add the tomato puree and fry for a further 3 minutes to let it cook
  • Season to taste and add the mashed dal. Stir well and make sure to mix all the spices with the dal
  • Add 650 mls cooking liquid and stir. Bring to a boil and simmer for 60-90 minutes on a very low heat with the lid on. Make sure to stir a few times preventing it from sticking to the bottom of the pan
  • The dal should be thick and creamy so add a little more water only if you need to. Add the garam masala powder along with the butter. Stir well simmering for a minute
  • Just before you serve add crushed Kasoori methi, butter, a swirl of cream, fresh coriander and ginger. Serve with paratha or pulao

Notes

Serve with paratha or pulao

Punjabi Matar Paneer

Indian cottage cheese cooked with tomato, ginger and green peas
Prep Time15 mins
Cook Time30 mins
Course: Main Course
Cuisine: Punjabi

Equipment

  • Frying Pan
  • Heavy bottom pot
  • Frying Spoon
  • Blender
  • Mixing Bowl

Ingredients

For Frying Paneer

  • 500 gms Paneer
  • Oil for shallow frying paneer

For Curry

  • 2 tbsp Oil
  • 250 gms White onion finely chopped
  • 2 inc Ginger roughly chopped
  • 2 cloves Garlic roughly chopped
  • 1 tsp Cumin seeds
  • 1 tsp Coriander seeds
  • 1 tsp Turmeric
  • 1 tsp Chilli Poweder
  • 400 gms Tomatoes blended to a puree
  • 1 Pinch of sugar
  • Salt to taste
  • 200 Ml water
  • 200 gms Frozen green peas
  • ½ tsp Garam masala powder
  • ¼ bunch coriander- chopped for garnish

Instructions

  • Lightly dry roast and grind the cumin seeds and coriander seeds to a powder in a spice grinder or pestle and mortar and set aside.
  • Blend the ginger and garlic with some water to a smooth paste and set aside.
  • Dab any excess moisture from the paneer on kitchen paper and cut into bite size cubes.
  • Heat vegetable oil for shallow frying in a pan over a medium heat. Add the paneer cubes in batches and fry till light golden brown, remove and add to a bowl of warm water. Let it soak while you make the gravy.
  • Heat oil in a heavy bottom pot over medium heat. Add the onions and fry till golden brown, turn the heat to low and add the ginger and garlic paste. Saute well for 2 minutes stirring continuously.
  • Add the cumin, coriander powder along with the turmeric and chilli powder. Fry for a minute and add a bit of water to prevent burning, and continue cooking till the raw flavour of the spices is gone.
  • Add in the blended tomatoes, simmer the curry over a low heat for 8-10 minutes with lid on. Stir a couple of times through the cooking process.
  • Add 200mls water along with the sugar and salt. Continue to simmer for 5 minutes with the lid on.
  • Add frozen green peas along with the garam masala.
  • Drain the water from the paneer and add the cubes to the curry.
  • Stir well making sure to coat all the pieces with the sauce. Simmer for 2 minutes and turn the heat off.
  • Garnish with coriander and serve with paratha or pulao and raita.

Laal Maas

Laal maas – a fiery Rajasthani meat curry with freshly roasted spices and a burst of red chillies

Equipment

  • Heavy bottomed pot

Ingredients

  • 2 Small onions finely chopped
  • 2 green chillies finely chopped
  • 18-20 red chillies
  • 2 tsp coriander seeds whole
  • 1 tsp jeera
  • 1 cup mustard oil
  • 10 cloves garlic finely chopped
  • 1 piece small ginger finely chopped
  • 1/2 kg lamb cut into pieces with bones
  • 1 tsp salt
  • 1 cup kachri powder Kachri is a dried vegetable a variety of cucumbers found in Rajasthan and ground into a powder, small. You will find this in an Indian grocery store.
  • 3-4 pods cardamom
  • 1/2 tsp black pepper
  • 1 cinnamon stick
  • A pinch of mace
  • 1 pod black cardamom
  • water
  • Handful coriander leaves chopped

Instructions

  • 1.Dry roast the red chillies to give it a nice distinctive aroma which adds great flavor to the dish.
  • 2.Add to that the coriander seeds and cumin seeds.
  • 3.Once done, grind it into a nice fine powder.
  • 4.Heat some mustard oil in a pan. Add to this the garlic and ginger.
  • 5.Once the garlic turns slightly brown add the lamb pieces.
  • 6.Give it a good mix. This is also a good time to add salt.
  • 7.Now add the kachri powder. Not only does this powder tenderize the meat, its also adds a nice tangy flavor to it.
  • 8.Now add the chopped onions and mix all well.
  • 9.Once the onions have roasted well add the whole spices, cardamom, black pepper, cinnamon, mace, black cardamom. Stir well.
  • 10.Now add the red chilly powder and let it roast for about a minute.
  • 11.Add enough water to cook the lamb. Cover it and let it simmer for a couple of minutes till the meat is cooked.
  • 12.Once the meat is cooked, take out all the pieces on a platter and strain the gravy.
  • 13.Straining the gravy gets rid of all the whole spices and keeps the essence and flavors intact.
  • 14.Now add the lamb pieces you had taken out to the refined gravy and put it back on fire but on low heat.
  • 15.Add about 1/2 cup water and some coriander leaves.
  • 16.Let it simmer for a while and when you reach a good consistency of gravy, turn off the heat.
  • 17.Serve hot with a good garnishing of chopped coriander leaves.

Notes

Serve with Rice or Roti

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.

Gujarati Khatti Meethi Dal

A Gujarati staple- flavourfully balanced sweet, sour and spicy dal.
Prep Time10 mins
Cook Time40 mins
Course: Lentis
Cuisine: Gujarati
Servings: 4

Ingredients

for cooking dal

  • ½ cup Toor Dal/ Pigeon Peas
  • 2 to 2.5 cups water for pressure cooking
  • ½ teaspoon turmeric powder
  • 1 teaspoon ginger green chili paste
  • 2 tablespoons peanuts
  • 1 to 1.5 cups water to be added later
  • 2 tablespoons organic jaggery powder or grated jaggery
  • 3 to 4 pieces dried kokum
  • salt as required

for tempering

  • 1.5 tablespoons ghee
  • ½ teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • ¼ teaspoon fenugreek seeds
  • 1-2 sprigs curry leaves
  • 2 to 3 small dry red chilies
  • 3 to 4 cloves
  • 1 inch cinnamon
  • 1 pinch asafoetida

Instructions

for cooking dal

  • Rinse the lentils thoroughly in running water 2 to 3 times.
  • Add the dal in a pressure cooker along with 2 to 2.5 cups water, turmeric, ginger-green chili paste and peanuts.
  • Pressure cook for 7 to 8 minutes on a medium flame till the dal has turned mushy and cooked very well.
  • Mash the dal with a wooden spoon. Then add 1 to 1.5 cups water to the dal.
  • Add the jaggery powder, kokum and salt and simmer the dal for 7 to 8 minutes on a low to medium flame.

for tempering dal

  • For the tempering, heat the ghee in a small pan. Crackle the mustard seeds first.
  • Then add the cumin and fenugreek seeds and fry till they are browned – just a few seconds.
  • Then add the curry leaves, red chilies, cloves, cinnamon and asafoetida.
  • Stir and fry for some seconds. Pour this tempering on the simmering dal. Mix and continue to simmer for 5 to 6 minutes more.
  • Garnish the dal with coriander leaves if you prefer.
  • Serve the Gujarati khatti meethi dal with steamed rice and dollop of ghee.

Notes

In the absence of kokum, add about 1 tbsp lemon juice to the dal. Add the lemon juice towards the end once the dal is done and then give a stir.

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.