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Recreating Perfection - This time of the year

Here's a collection of recipes that may come together as a meal this team of the year.our favourite comfort foods that simpy delights the palate and warms the heart.

Creamy Daal Makhani

Daal Palak Soup

Achaari Arbi

Tandoori Methi Murg

1. Creamy Daal Makhani

You know how there is always this ONE recipe that no matter how hard you try to replicate, you never seem to be able to hit it just right? Somehow, the taste of when you first devoured the dish still lingers on your palate, and even after a dozen of your experimented versions later, you still know that it’s not quite as close to the original. Well for me, I have one too many of those!

It’s a perfect go-to recipe this time of year, and I need I add, an absolute hit at my Diwali bash last weekend!


Prep time: 10 min | Cooking time: 30 min | Serves: 4
Special Cooking Equipment: Pressure Cooker
1/2 cup whole black lentils and a handful of dried red kidney beans, soaked overnight
1 large onion, finely chopped
1 medium-sized tomato, finely chopped
2-3 cloves of garlic
1 tbsp ginger-garlic paste
1 tbsp tomato paste
2 tbsp milk
1/2 tsp red chili powder
1 tbsp butter
2 tbsp cooking oil
fresh coriander leaves, chopped for garnish
water, as needed
salt, to taste
HEAT oil in a pressure cooker and saute onions till lightly browned. Stir in salt, chilli powder, ginger-garlic paste, and tomato paste and fry for a few seconds.

ADD in the chopped tomatoes and cook for a few minutes to combine well. Add lentils and beans, and enough water to cover them. Pressure cook for 15-20 minutes till lentils are soft and done. Stir in milk and let it come to a boil. IN a separate pan, make a tempering by heating butter and whole garlic cloves slit in the middle. Stir the tempering into the lentils and garnish with fresh coriander leaves.

SERVE warm with soft, fluffy Naans.

2. Daal Palak Soup

Winter’s just on its way and I’m starting to get strong cravings for hot soup and stew-like dishes. When I think of soups in Indian cuisine, there’re not many options available. The closest resmblance I can make to a thick soup would be in the form of Indian lentils, called Dal.This recipe is one of our family favourites. My mom would always make this during winter and serve it warm with rice when we got back from school. I like to add a little more water than usual to get a nice soupy texture.

Dal Palak (Spinach and Lentil Soup)
½ cup Yellow Split Gram Lentils
2 cups chopped Spinach leaves
½ cup chopped Tomatoes
2 tbsp sliced onions
1 tsp chopped Green Chilies
1 tsp chopped Ginger
½ tsp red chili powder
¼ tsp turmeric powder
2 tbsp Cooking Oil
Salt, to taste
3 cups water
2 tbsp chopped coriander leaves

Heat oil in a pot and add cumin seeds, green chilies and ginger. Sauté for a minute and add onions. Fry onions till start to brown a bit and then add tomatoes, turmeric powder and chili powder.

Heat oil in a pot and add cumin seeds, green chilies and ginger. Sauté for a minute and add onions. Fry onions till start to brown a bit and then add tomatoes, turmeric powder and chili powder.

Cook for 2-3 minutes till tomatoes become tender, and then add lentils, spinach and water. Let boil for 20-25 minutes on medium-low heat till lentils are tender.

Garnish with chopped coriander leaves and serve hot.

3. Achaari Arbi

This is a recipe that just happened.

I actually wanted to make arbi this way which incidentally is my favourite way of making arbi; however, the when I set out to make it, I realised that I had run out of ajwain. There wasn't enough time to make the tangy arbi either, but I was craving a slightly tangy taste and made this achari arbi on the spur of the moment.

And we just loved it! It is ridiculously easy to put together and very delicious.


Pressure cook the arbi (I need 3 whistles). Peel and cut into bite - sized pieces. Let the arbi cool completely.Heat oil and pop in some curry leaves, followed by about 1/2 tsp of turmeric powder. Add the arbi and stir fry on high flame for about 5 mins so that the arbi is slightly crisp on the outside.

Now add about 2 tsps of achari masala (any brand is OK, I use Shaan's Achari Meat Masala), some black salt and chopped green chillies. Stir till the arbi is evenly coated by the masala.

4. Tandoori Methi Murg

2 lb Chicken thighs (On Sale)
1 md Onion
1 ea Ginger piece; 3/4"
1 ea Green chili; -OR-
1/4ts Cayenne pepper
salt to taste
6 tb Fenugreek leaves, dried
6 tb Yogurt, plain
1 ts Garam masala

skin the chicken, wash and pat dry.
Make deep cuts in the surface with a knife.
In the container of a blender or food processor, miced together the onion, ginger, garlic and chilli.
Transfer to a small bowl and add the salt, fenugreek, yougurt and garam masala.
Mix well, then rub into the chicken and let marinate overnight in the refrigerator.
Cook the chicken on a charcoal grill or in broiler, basting with lefover marinade and turning to ensure even cooking.
Serve hot.

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Mangalooru Fish Curry

Maggie Noodle Memories

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