Vithya's Cook Book

Dal Makhani / Bukhara Dal Recipe Ingrediants: Rajma 1 cup Black urad Dal 1 cup Butter 50-60gms Tomato 4nos Ginger 2 inch Red chilli Powder Coriander powder Whole garam masala: cinnamon,cardomom,bay leaf,cloves. Salt Kasthuri methi  Directions: Take a cup of small light coloured rajma. This rajma suits for this recipe Black urad Dal 1 cup Soak for at least 4 hours.or else soak for an hour and pressure cook for 15-20 whistles Dal after 4 hours soaked well Now, adding rajma,black urad Dal,ajwain,red chilli powder,salt and pressure cook it for 5-6 whistles and simmer it for 5 mins. Rajma cooked well Should be in a mashy consistency Heat up the pressure cooker and add some oil Whole garam masalas. Cinnamon,ccardomom,cloves,bay leaves Add the whole garam masala into it. Adding slices of ginger and allow it to cook well for a minute. Meanwhile, take 4 tomatoes and blend it in a mixer. Ginger cooked well. Adding tomato puree and

Aatu kal soup/ Lamb bones soup Ingredients: Lamb bones 500gms Small onion 10-15nos Tomato 1 large Pepper 1 spoon Jeera 1 spoon Saunf 1/2 spoon Fresh turmeric Salt  Directions:  Take small onion 10-12, 1 large country tomato it will give you a nice flavour,pepper,saunf,Jeera,fresh turmeric and grind everything  Add it in a mixer and grind to a fine paste  Add the ground paste,water and washed bones to a pressure cooker and allow it to release 10-15 whistles. Once the pressure releases bone soup is ready 😀

                      Ingredients for making dough: Maida 1cup Atta 1cup Baking powder Salt as per taste Ghee 2 spoon Curd 1 spoon   Maida                             Atta Salt  Baking powder Mix all dry ingredients Add 1 spoon full curd Add 2 spoon ghee and mix all together without any lumps Make sure after mixing if you press the  dough and getting this consistency  Warm water for making a dough.Make sure itshouldn't  boil, switch off  the flame  once  y ou get bubbles  Pour warm water in the center and make a dough  Make a dough soft by pressing it again and again And it should not be very thick. Keep the dough aside for 1-2 hours (sprinkle little bit water on top and sides to keep the dough moist for longer time) Ingredients for stuffing: Onion 3 nos Poha/ Avalaiki 2 spoons Chilli powder as required Corriander powder 1 tea spoon Chaat masala 1 pinch Dry mango powder (opt