Makhni Maa ki dal

Try the slow pressure cooking for this recipe.

Ingredients

1 ½ cup Sabut Maa (urad) (whole black gram)
½ cup Rajma (kidney beans)
10 cups water
1 Tomato chopped
1 tsp. Tomato paste
1 onion chopped
¼ tsp. Hing (asafetida) -optional
3 tbs. Sour Cream - optional
1-inch piece ginger chopped or 1 tsp. Ginger paste
6-cloves garlic or 1 tsp. Garlic paste
1 stick butter
½ tsp. Garam masala
Salt and Red chili powder - to taste

Clean and wash Sabut Maa and Rajma. Put Dal and beans in a pressure cooker and add water, ginger, tomato, garlic, salt and red chili powder. Place cooker on maximum heat and bring it to full cooking pressure. Now reduce the heat to medium low and cook for an hour. Do not take the steam out and leave the pressure cooker to cool gradually.

In a pan fry onions with ¾ butter till golden. Add tomato paste and sour cream. Cook for three minutes or till butter separates. Now put Hing and garam masala. Fry for another minute and pour the mixture into Dal.

Just before serving add the remaining ¼ stick of butter to the Dal. Serve hot with chapati or naan.

Navarattan Pulao

Ingredients
1 cup basmati rice
1 3/4 cup water
1/4 cup oil
1 small finely sliced onion
6 cloves
2 cinnamon (1-inch) stick
1 teaspoon salt
1/2 teaspoon cumin seed
1 for mixing with rice before serving; :
----A----
1/4 cup frozen peas (boiled)
1 salt
6 drop green food coloring mixed with
1 teaspoon water
----B----
1/4 cup diced tomatoes
1/4 teaspoon red pepper
1 salt
1 garam masala
6 drop red food coloring mixed in
2 teaspoon water

----INGREDIENTS----
1 thinly sliced onion
2 1/4 cup ghee
1 oz almonds
1 oz cashew nuts
1 1/2 oz golden raisins
1 oz pistachio nuts
1 piece (1-inch) ginger thinly sliced
1 green chili (optional)
1 hard boiled egg

 Method: Clean, wash, and soak rice in 1 3/4 c water for pressure cooking, or in 2 cups of water for pan cooking. Heat oil and fry the onions. Add whole spices. Fry 1 minute. Add rice and fry for 2/3 minutes to coat the rice grains with oil. Add the water which the rice was soaking in. Pressure cook, building up the pressure and let drop,

Divide rice into three parts. Thoroughly mix A with one part and B with another. Leave the last part plain. Keep rice separate and warm in the oven.
(C) Meanwhile fry the onion until it is crisp. Remove and fry almonds, cashew nuts, pistachios, raisins, ginger and chili. Chop egg and sprinkle with salt. Keep warm until required.
To serve, place onions, nuts, chopped egg and all of (C) in a dish and spread the three batches of rice in clumps above it aesthetically.

Caramel Custard Pudding
Ingredients

4 cups  milk
7 eggs
1 cup sugar
1/2 tsp nutmeg powder
1 tsp vanilla essence

Method

Prepare a mould/ pudding cups/ ramekin cups for the custard by greasing very lightly with butter. Heat 1/2 cup of sugar with 1 tsp of water in a pan till it melts and turns golden brown. Pour this caramelized sugar into the pudding mould/ pudding cups/ ramekin cups and swirl to coat the sides of the mould.Keep aside to cool.

Mix the eggs and remaining sugar together in a large bowl and blend till all the sugar has dissolved. Now add the milk, vanilla essence and nutmeg and blend again. Pour this mixture into the mould/ pudding cups/ ramekin cups you are using, to fill them 3/4 of the way to the top.

If steaming in a pressure cooker: It is advisable to use one mould in this case. Place the mould in the pressure cooker - elevate the mould with a pressure cooker ring (or overturned flat-bottomed metal bowl). Pour water very carefully into the pressure cooker till it is about 2" below the rim of the mould. Cook for half an hour and then check for if it done.When cooked, cool the pudding and then chill in the refrigerator for an hour or two.

To serve, place a plate over the mould/ pudding cup/ ramekin cup, hold firmly in place and turn over gently. The pudding will turn over onto the plate, caramel side up! Pour some of the remaining caramel (if any) over the pudding and serve.

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