Dal Fry

Dal fry is a very famous dish in roadside Punjabi Dhaba's. The taste and texture is different than regular dal dishes. The dal here is not completely soft and mashed up. Also, dal is cooked separately.

All the spices used and the ghee gives a lot of flavoring to the dish.

Preparation Time: 15 minutes 

Cook Time: 15 minutes 

Serves : 3

Ingredients:

Toor Dal: 1.5 cups

Onion : 1 medium chopped finely 

Tomato: 1 medium chopped 

Green chilies: 3 slit 

Curry leaves: 1 sprig 

Ginger: 1" piece chopped finely 

Garlic: 2 cloves chopped finely 

Asafoetida/hing : 1/2 teaspoon 

Turmeric: 1/2 teaspoon 

Red chili powder: 1 teaspoon 

Coriander powder: 1 teaspoon 

Kasoori Methi : 1 teaspoon 

Salt to taste 

For tempering:

Cumin Seeds: 1 teaspoon 

Mustard seeds: 1/2 teaspoon 

Dry red chilies: 3 broken in half 

Method:

Cook dal separately either in a pressure cooker for 2 whistles or on the stove until the dal is completely cooked but not mushy.

Heat ghee in a pan, add the ingredients listed for tempering and fry until the seeds splatter. Add the ginger, garlic and curry leaves fry for 30 seconds. Add green chilies, onions and turmeric. Fry until the onions are translucent. Add tomatoes and cook for 3 minutes until they turn mushy. Add the spices and mix well. Add dal, rub the kasoori methi between your palms and add it to the dal, mix well and cook for 3 minutes. 

Turn off the stove and serve hot with rice or roti.

Crispy Fried Pickles

Dill pickles are crunchy out of the jar but if they are coated with batter and fried, they become a great party starter or a snack.

This recipe takes minutes to make but the taste lingers for a long time.

Preparation Time: 5 minutes 

Cook Time: 3-4 minutes per batch 

Serves : 4-5

Ingredients:

Old fashioned sweet pickles: 1 jar

All purpose flour: 1 cup

Corn starch: 1/2 cup

Red chili powder: 1/2 teaspoon 

Salt to taste 

Cold water: 3/4 cup 

Eggs : 2

Method:

Drain the pickles so all the juice is out. 

Mix all the rest of the ingredients together.

Heat oil for deep frying, dip the pickles in the batter and deep fry them for 3-4 minutes per batch. Turn the pickles halfway through.

Drain them on a paper towel. 

Serve hot with ketchup.

Semiya Upma

Semiya/Vermicelli Upma is a kids favorite but lot of adults love this one too. 

This is a simple breakfast dish which is delicious and easy to make. This dish is great for lunch boxes too.

Preparation Time: 10 minutes 

Cook Time: 15 minutes 

Serves : 1-2

Ingredients:

Semiya/Vermicelli: 1 cup

Ghee : 1 tablespoon + 1 teaspoon 

Onion : 1 small sliced

Green chilies: 3 slit

Ginger: 1" piece chopped finely 

Lemon juice: 1 teaspoon 

Curry leaves: 1 sprigs 

Water: 2 cups boiled 

For Tempering:

Chana Dal/Senaga Pappu : 1 teaspoon 

Urad Dal /Minappappu: 1 teaspoon 

Mustard seeds/Aavalu: 1/2 teaspoon 

Dry red chili: 1

Method:

Heat 1 tablespoon of ghee in a pan and add Semiya. Fry till golden brown. For about 3 minutes. Take it out to a plate.

Add 1 teaspoon of ghee in the same pan and add all ingredients listed under for tempering. Fry them for 1-2 minutes until the seeds are golden brown. Add curry leaves, green chilies, ginger and onions. Fry for 3-4 minutes. Add the fried Semiya mix well and add boiled water. Add salt and cook for 3 minutes until all the water is evaporated and the Upma is fluffy. 

Turn off the stove, add lemon juice and serve hot.

Glazed Munchkins

Who doesn't like Doughnuts especially the little munchkins. The glazed ones are so yummy with just enough sweet on it.

It's easy to make these at home, the fresh ones just melt in your mouth.

Preparation Time: 20 minutes 

Cook Time: 2-3 minutes per batch

Makes : About 3 dozen

Ingredients:

For Munchkins:

Milk : 1 cup

Egg : 1 large 

All purpose flour: 2 cups

Sugar : 3 tablespoons 

Baking Powder: 3 1/2 teaspoons 

Salt: 1/2 teaspoon 

Unsalted butter: 1/4 cup (1/2 stick) melted

For glaze:

Confectioners sugar : 2 cups 

Milk : 1/2 cup 

Vanilla extract: 2 teaspoons

Method:

In a bowl, whisk together milk and egg.

Add all the dry ingredients in a separate bowl. Stir them into the milk and eggs. Stir in the melted butter until a soft dough forms.

Mix all ingredients listed under for glaze and keep aside.

Heat oil in a pan and at 350 degrees F, start dropping the dough with a small cookie scoop. Keep the heat on a low flame. Fry them for 2-3 minutes until the munchkins are golden brown.

Drain them onto a paper towel.

Place a aluminum foil in a baking sheet, put the munchkins on it. Drizzle glaze over the munchkins.

Follow the same process until all the dough is completed.

Serve hot, store the remaining ones in a airtight container for 2-3 days.

Hyderabadi Irani Chai

Hyderabad is very famous for it's biryani but also for it's Irani Chai. 

Once you get used to the taste of this chai, you become a big fan of it. My hubby is one of those. 

The Irani cafés are all around the city and always busy with friends garthered and sharing the Chai. 

So, here is the recipe for the Chai. 

Preparation Time: 2 minutes 

Cook Time: 30 minutes 

Serves : 2

Ingredients:

Water : 1 1/2 cups 

Dry tea leaves(I use Tajmahal brand): 3 1/2 teaspoons 

Sugar : 4 teaspoons (Adjust to your taste)

Milk : 1 cup

Light cream: 1/2 cup

Method:

Take water and tea leaves in a small saucepan and cook on medium to low heat.

Take another saucepan and mix milk and cream and cook on low heat stirring occasionally at first and constantly once you see layer of cream forming on the top.

Once the tea leaves comes to a boil, add sugar.

Keep both of them on the stove on simmer until they are half their consistency which is about 28-30 minutes.

Strain the milk first, strain the tea decoction, turn the chai in between two glasses to mix well. Pour into cups and serve hot.