Dhaba Dal Receipe

Dhabe Ki Dal

This recipe of dal is a dhaba style dal. Recipe For a delicious Dhabe Ki Dal, 

a dal typically served at dhabas. Punjabi dhaba style dal fry laced with nice aroma of pure ghee and spices is an irresistible delight to taste buds. 

Dal Fry Recipe is one of the most famous cuisine in Punjabi Menu. It is served in almost all the restaurants and Dhabas around India.  

It's too much tasty.

Ingredients.

2 - 3 green chillies

1/4 cup coriander leaves

1/4 cup bengal gram divide (chana dal)8 - 10 garlic flakes

4 tblsp oil

3 medium sized tomatoes

1/2 tblsp cumin powder

1/4 cup red kidney beans (rajma)

1 tblsp red chilli powder

2 medium size onions

1 tblsp kasoori methi

3 tblsp butter

1/2 cup black gram divide (urad dal)

salt to taste.

How to make dhabey di dal.

1.Clean, wash and soak urad dal, chana dal and kidney beans in sufficient water for at least six hours.

2.Take off and finely cut onion and garlic.

3.Wash, take off stem and finely cut green chillies.

4.Wash and finely cut tomatoes.

5.Wash and cut coriander leaves.

6.Remove soaked dals, mix in six cup water and pressure-stir fry for half an hour or until the dalsare completely cooked.

7.Meanwhile, heat up oil in a pan, mix in cut garlic, stir-fry briefly till golden brown.

8.Mix in cut onion, slit green chillies and stir fry for four to five minutes or until the onion is golden brown in colour.

9.Mix in red chilli powder, cumin powder and stir-fry briefly.

10.Mix in cut tomatoes and stir fry on high flame heat up for three to four minutes, stirring continuously.

11.Stir in the cooked dals and grease and mix well.12.Mix in salt, cut coriander leaves and stir fry dal for ten minutes on low heat, stirring occasionally.

13.Crush kasoori methi between the palms, sprinkle on the dals and serve hot.

14. Enjoy The Recipe.

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Thai Lamb Rolls Recipe

Thai Lamb & Causcaus Rolls

Couscous is a Berber traditional North African dish of semolina which is cooked by steaming. It is traditionally served with a meat or vegetable stew spooned over it. Couscous is a staple food throughout the North African cuisines of Tunisia, Algeria, Morocco, Mauritania and Libya. Couscous was voted as the third-favourite dish of French people in 2011 in a study by TNS Sofres for magazine Vie Pratique Gourmand, and the first in the east of France. One of the first written references is from an anonymous 13th-century North African cookbook, Kitāb al-tabǐkh fǐ al-Maghrib wa'l-Andalus "The cookbook of the Maghreb and Al-Andalus", with a recipe for couscous that was 'known all over the world'. To this day, couscous is known as 'the North Africa national dish'.[5] Couscous was known to the Nasrid royalty in Granada as well. And in the 13th century a Syrian historian from Aleppo includes four references for couscous. It has rapidly spread all over the world and has taken different shapes and recipes to suit the traditions, also it is cooked differently around the world.

Today we are going to share the recipe from Thai traditions.

Ingredients:

1: Lamb Mince 1/2 kg

2: Onions 1 (finely chopped)

3: Spring onions half cup (finely chopped)

4: Water 4 cups

5: cabbage leaves 16 (stems trimmed)

6: Ginger & Garlic paste 1 tbsp

7: Chili flakes 1tbsp

8: Couscous 1 cup (uncooked)

9: Coriander handful (minced)

10: Fresh Mint 2tbsp (minced)

11: Soy sauce 2tbsp

12: Lemon juice 1tbsp

13: Sesame oil 1tsp

14: Plain Yogurt 1 cup

15: Oil 1tbsp

Method:

In a pan add 4 cups water and bring to a boil over high heat. Drop cabbage leaves into water; cook 30 seconds. Drain. Rinse under cold water until cool; pat dry with paper towels.
in a non stick Wok heat oil, add onions, ginger & garlic paste ans cook for about 1 minute on low flame, add chili flakes and lamb, cook  and stir over medium-high heat 5 minutes or until lamb is no longer pink. Remove lamb mixture from skillet; drain in colander.
Combine couscous, lamb mixture, coriander, soy sauce, lemon juice and sesame oil in medium bowl. Spoon mixture evenly down centers of cabbage leaves. Fold ends of cabbage leaves over filling; roll up. Combine yogurt and remaining 2 tablespoons cilantro in small bowl; spoon evenly over rolls. Serve warm. Garnish with mint leaves.

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Zurbian recipe

Zurbian

Zurbian is an Arabic dish of rice and meat with spices of own choice and traditions. It is similar to Hyderabadi Biryani and believed to be influenced by Ruz Biryani. it is very popular in parts of the Arabian Peninsula as well as Somalia. The meat you can have of your choice from chicken or mutton.

Zurbian is a special occasion dish that is usually served in weddings and ceremonies or you can say for special guests. Not only does zurbian taste delicious, it is also very pleasing to look at: the contrast between the plain white basmati rice, the bright yellow colour of the saffron-tinged rice, and the pale reddish colour of the stew-covered rice. To make the rice even more festive-looking, some like to add fried onions and toasted nuts. Zurbian should not be dry and some of the tomato-yogurt stew should remain at the bottom. The best meat to use is lamb shoulder as it is more tender and tends to stay more moist. 

Ingredients:

1: Meat 1kg (cut in pieces)

2: Basmati rice 3 cups (soaked in water for 20 minutes)

3: Onion 1 medium (chopped)

4: Ginger Garlic paste 1 tbsp

5: Butter 2 tbsp

6: Turmeric powder half tea spoon

7: Salt as per taste

8: Cinnamon powder half tea spoon

9: Almond 1/4 cup (peeled and sliced)

10: Tomatoes 2 (chopped)

11: Cardamom 1tbsp (ground)

12: Black pepper 1tsp (ground)

13: Plain yogurt 1 cup

14: Potatoes 2 (pealed and cut)

 15: Cooking oil half cup

16: Coriander half cup (chopped)

17: Water 12 cups

18: Salt 3 tbsp (or as per taste)

19: Eggs 3 (hard boiled and sliced)

Method:

In a pan heat cooking oil on low flame, add onions and cook till golden brown.

Heat 2 tbsp of butter on low flame and add meat to brown it on all sides, add water and stir well, cook for about 1 hour or till the meat is cooked, remove the meat from the stock once its cooked.

Add rice to the stock (should be about 6 cups left) boil the rice till about 90% boiled, drain the rice,

add cooked onions, meat, ginger & garlic paste, turmeric powder, salt, cinnamon powder, cardamom, black pepper and cook on medium flame.

Add yogurt and tomatoes and cook for few minutes on medium flame.

Add the cooked rice over the meat mixture, cover and cook over low heat for 25–30 minutes or until the rice is cooked.

Serve on a large serving dish and garnish with almonds and egg slices.

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