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December

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.