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2019

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.

Rogan Josh

Rogan Josh is a universally loved and recognised Indian dish. This iconic dish made of tender goat meat has a Persian origin. It is a signature dish of the Kashmiri cuisine and derives its name from the Persian words: Rogan, which means “oil” and Josh means “intense heat”.
Prep Time15 mins
Cook Time1 hr
Course: Main Course
Cuisine: Kashmiri
Keyword: Indian classic dish

Equipment

  • Deep Pot

Ingredients

  • 1 kg Goat or Lamb curry pieces
  • 1/2 cup Mustard Oil
  • 1 tbs Ghee
  • 1/2 cup Yogurt
  • 1/4 tsp Asafoetida
  • 1/2 tsp Cumin
  • 6-8 pieces Cloves
  • 2 nos Bay leaves
  • 2 tbs Kashmiri red chilli powder
  • 2 tbs Fennel powder
  • 1 tsp Dried ginger powder
  • Salt to taste
  • 1 tsp Garam masala
  • 4 nos Green cardamom
  • 2 inch Cinnamon stick
  • 3 nos Black cardamom
  • 1 tbs Ghee

Instructions

  • Wash the meat well, and keep it aside till extra water drains off.
  • Put the mustard oil in a big, deep pot and heat it on full flame till the oil reaches smoking point. Remove it from the flame for 2-3 minutes.
  • Mix the meat with yogurt, and put it in the pan on a full flame for frying.
  • Stir it time to time so that it does not stick to the pot, till the moisture from the yogurt evaporates.
  • Now add asafoetida, salt, cumin, cloves and continue frying on low flame till it turns brown.
  • Add Kashmiri red chilli powder and stir till deep red colour along with oil appears. Care should be taken so that the chilli powder does not burn. ( you can avoid this by adding little quantity of water from time to time as necessary.)
  • Add two glasses of water and add bay leaves, fennel powder, dry ginger powder, cinnamon pieces, crushed black cardamom and stir it again so as to mix the ingredients properly.
  • Cover it with a lid and allow it to cook till tender, on low flame.
  • Put garam masala, crushed green cardamom, and ghee and let it boil for two minutes.
  • Garnish it with coriander leaves and serve 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.

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.

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.
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