Rama's yumminess 😋

  Dhaba style Dal Makhni with makki di roti... Punjabi cuisine.... Rich creamy black urad Dal, protein rich with corn/maize flour roti.... Almost gluten free vegan roti!!! Ingredients For Dal Makhni Black whole urad Dal 3/4cup Rajma beans 1/4cup Salt to taste  Dry red chili powder 1 tbsp Tomato 4 Ginger garlic paste 2tbsp Kasuri methi 1tsp Butter4tbsp Tumeric powder 1tsp Jeera 1 tsp  For makki roti Corn/maize flour 1cup Ajwain seeds 1tsp Salt to taste  Water for kneading Method  For Dal Makhni  Wash the Dal and Rajma thoroughly, 2-3 times till the water is clear. Soak black urad Dal and Rajma beans overnight.  Soaked dal Boil the Dal in pressure cooked along with some Tumeric powder for 2whistles in medium flame. The Dal should be cooked to a soft consistency. Boiled Dal  Heat a kadai, add butter, Jeera, ginger garlic paste and saute till raw smell goes.Add chilli powder, Tumeric powder and saute the dry masala in butter over low heat. Add pureed tomatoes to the butter and saute till 

  Melt in mouth Almond and Walnut cake... Crumbly, soft, richness of nuts... must try cake. No eggs, no oven, baked in cooker cake.  Ingredients Maida 1cup Caster sugar 3/4cup Curd 1/4 cup  Milk 1/2cup Baking powder 1tsp Baking soda 1/2 tsp Chopped nuts 1/2 cup (walnut, almond, cashewnut, raisins) Vanilla essence 1/2tsp Oil 1/4 cup Chocolate sauce for decorating  Method Add some salt or sand at the bottom of a pressure cooker and preheat the cooker in medium flame for 15 minutes. Place a stand in the salt to elevate the height.  Preheated cooker with salt Take a bowl and seive the dry ingredients that's Maida, caster sugar, baking soda, baking powder into the bowl. This allows even mixing of dry ingredients. Also add the Chopped almond, walnut  Cashew and raisins to the bowl. Give a good mix.  Dry ingredients  Add the wet ingredients to the cake mix one by one. Curd, milk, oil, vanilla essence. Mix well to form a batter. Use cut and fold method for mixing the batter.  Cake batter 

  Ingredients Bhajji green chilli 250gms Onion1 Mustard 1/2 tsp Jeera 1/2 tsp Curry leaves few Coriander leaves for garnish  Oil 2tbsp Salt to taste  Tumeric powder 1tsp Asafoetida 1pinch Dry red chili powder 1/2tsp Tamarind pulp 1tbsp Jaggery 1tsp Cinnamon 1inch piece Cloves 3 For masala paste   Raw peanuts 2tbsp Sesame seeds 1 tbsp Khus Khus 1tbsp Coconut 2tbsp Method Dry roast the masala ingredients in a pan till slightly warm. Grind the masala into smooth paste with water and keep aside.  Heat a Kadai, add oil and temper with Mustard seeds, Jeera, cinnamon,cloves. Add chopped onion, Curry leaves. Saute till the onion turn pink. Clean and slit chilli lengthwise. Add it to the onions and saute till slightly brown.  Add the ground masala to the chilli and adjust the consistency with water.  Add the tamarind pulp, salt, Jaggery, red chilli powder, Asafoetida. Saute in medium flame for few minutes, then reduce to low flame and cook with lid closed until oil floats on top. Remove from fi

  Carrot Halwa...Gajar ka Halwa... never fails the taste test,time tested favourite of all!!! Ingredients Carrot 500 GM's Sugar 3/4 cup Cashewnut 1 tbsp Ghee 3 tbsp Milk 2-3 glass Method Grate the carrot finely.Heat a pan,add 1 tbsp ghee and saute the grated carrot.Keep medium flame and saute till raw smell goes. Add milk and cook till carrot becomes tender and soft.cook till all the milk is absorbed. Add sugar to the halwa and cook in medium flame till all the sugar melts and is absorbed thoroughly . Finally add the ghee and saute the cashews till golden brown and remove seperately. Add the remaining ghee to the halwa and saute on medium flame till the ghee seperates. Halwa is ready ,enjoy warm or cold.

  Hyderabadi Cut Mirchi Bhajji....Green chilli marinated in lemon juice and spices...coated in batter and fried to perfect golden color,crispy,spicy snack...ready in a jiffy!!! Ingredients Besan/chickpea flour 1 cup Rice flour 1/4 cup Salt to taste Red chilli powder 1 tsp Tumeric Powder 1 pinch Baking soda 1 pinch Water for mixing Green Bhajji chilli 250 gms Jeera 1 tsp Lemon juice  2 tbsp Asafoetida 1 pinch Method Slit green Bhajji chilli lengthwise and remove the seeds.Marinate with lemon juice and jeera and keep aside for 30 minutes. Marinated chill For bhajji mix,add besan and rice flour in a bowl,add salt,hing, chilli powder, turmeric powder, baking soda and mix the dry ingredients well. Bhajji batter Add enough water to make a thick batter,so that it can coat the chillies well. Heat oil in a kadai keep medium to high flame.when th oil is hot enough,dip the chilli in the batter and deep fry till golden brown. Enjoy hot bhajjis with a cup of coffee.