Baisakhi Special Recipes By Tarla Dalal and Chef Shipra Khanna

Dal Makhni

By Chef Shipra Khanna

Ingredients:

• 6 tbsp butter
• 1 tbsp chopped garlic
• 1 tbsp chopped ginger
• 6-8 cloves
• 5-6 green cardamom
• ½ tbsp black cumin seeds
• 1 cup chopped onions
• 1 bowl tomato puree
• Salt as required
• ¼ tbsp garam masala
• ½ tbsp degi Mirchi powder
• 3-4 cups boiled dal
• 2 cups dal stock
• 1 cup cream
• Ginger juliennes, butter, and coriander leaves for garnish

Method:

• Hear 4 tbsp of butter in a pan and add garlic and ginger and sauté for a minute
• Add cloves, green cardamom, black cumin seeds and mix well
• Add onions and 2 tbsp of butter and sauté till translucent
• Now add tomato puree and cook for 2 minutes
• Add salt, garam masala and mix well and let it cook
• Add degi Mirchi powder and mix well until the oil starts to separate
• Add boiled dal and mix well. Add the dal stock as well
• Cook and cover for 45 minutes
• Add cream and mix well, Dal Makhni is ready
• Transfer it to a bowl and garnish with cream, butter, ginger juliennes and coriander leaves
• Tip: Cook the dal on low flame for 45 minutes and then temper it to make delicious dal makhni

Moong Dal Sheera

By Chef Tarla Dalal

Ingredients:

• ½ cup of yellow moong dal (split yellow gram)
• ½ cup ghee
• ½ cup milk
• ½ cup sugar
• ¼ tbsp saffron strands dissolved in 1 tbsp water
• ½ tbsp cardamom powder
• ½ tbsp almond silvers
• ½ tbsp almond silvers to garnish later

Method:

• Soak the moong dal in enough warm water for 2-3 hours and drain well
• Blend the moong dal in a mixer to a coarse paste without using any water
• Place the moong dal paste in the muslin cloth and press to remove excess water
• Remove the moong dal paste from the muslin cloth into a plate and separate it using a spoon and keep aside
• Heat the ghee in a broad non-stick pan, add the moong dal paste and cook on a medium flame for 10-12 minutes, while stirring continuously
• Add ½ cup of water and ½ cup of milk and mix well
• Add the sugar and mix well
• Cover and cook on a low flame for 5-7 minutes while stirring occasionally
• Add the saffron-water mixture, cardamom powder and almond silvers and mix well
• Garnish with almond silvers and serve hot

Doodhi Halwa

By Chef Tarla Dalal

Ingredients:

• 1 cup grated bottle gourd (Doodhi/ lauki)
• 1 ½ tbsp ghee
• ¼ cup sugar
• 2 tbsp milk
• ½ cup grated khoya
• 1 tbsp chirongi nuts for garnish (charoli)

Method:

• Heat the ghee in a deep non-stick kadhai, add the bottle gourd and sauté on a medium flame for 2-3 minutes
• Add the sugar and milk and cook on a low flame for approx. 4-5 minutes till the bottle gourd is soft
• Add the khoya, mix well and cook on a medium flame for 1-2 minutes while stirring continuously
• Remove the flame, garnish with chironji nuts and allow to cook completely
• Refrigerate for at least 1 hour
• Serve chilled.

Almond Sheera

By Chef Tarla Dalal

Ingredients:

• 1 cup almonds (Badam)
• 1 cup milk
• 1 tbsp ghee
• ½ cup sugar
• ½ tbsp cardamom powder
• A few saffron strands dissolved in 1 tbsp warm water
• 2 tbsp almond silvers for garnish

Method:

• To blanch the almonds, soak them in enough hot water in a bowl for at least 8 to 10 minutes
• Drain and refresh using some cold water and peel them
• Add 1/2 cup of milk and blend in a mixer to a smooth paste
• Heat the ghee in a broad non-stick pan, add the almond paste, mix well and cook over a medium flame for 4 to 5 minutes or till it turns light pink in color, while stirring continuously
• Add the remaining 1/2 cup of milk and 1/4 cup of water, mix well and simmer for 3 to 4 minutes, while stirring continuously
• Add the sugar, cardamom powder and saffron mixture and cook on a medium flame for 6 to 7 minutes or till the sugar dissolves and the ghee separates, while stirring continuously
• Keep aside to cool slightly
• Garnish with almond slivers and serve lukewarm or refrigerate and serve chilled
• Handy tip: This sheera stays fresh for 10 to 15 days when refrigerated. However, ensure to reheat it before serving and serve lukewarm.