Besarette dosa

Ingredients required are 3/4 cup green gram dal, 1/2 cup uncooked rice, 2-inch piece of ginger, 4-5 green chillies, 1/2 tsp of hing, 1/2 cup of water  and 1 tsp of salt

Soak green gram dal and rice overnight and grind them in morning with all other ingredients

Leave this batter for ferment for atleast six hours, or till batter rises up.

The batter will be ready for next day breakfast, spread ladle of batter in preheated tawa and cook on both sides

Serve this with coconut chutney...

Enjoy!!!

Soya aur tarkari ki masala

This gravy is cooked with soya balls with other vegetables

Ingredients required

For gravy base

• 1 cup chopped onions
• 1 cup chopped tomatos
• 1 tsp ginger-garlic paste
• 1 tsp finely chopped green chillies
• Handful of mint leaves
• 2 tsp khoya
• 1 tsp garam masala
• Pinch of haldi/turmeric
• 1 tsp Everest Kitchen King masala
• 1/2 tsp salt

Other

• 1/4 cup soya balls cooked with one cup of water and half tsp salt
• 1/4 cup milk
• 1 cup mixed boiled vegetables like cauliflower, potato, carrot and beans

Method

Combine all ingredients under gravy base and saute over medium flame for 20 minutes.  Cool and grind into paste

In another kadaai, heat oil and shallow fry cooked soya balls, add other veggies also

Add blended paste and 1/4 cup milk.  Cook for 5 minutes simmer flame and serve hot with rotis

Hyderabadi vegetable sandwich

Ingredients required

For temper

• 3 tsp oil
• 1/2 tsp jeera
• 1 tsp chopped green chillies

Other ingredients

• 4 tsp finely chopped onions
• 2 tsp curd
• pinch of haldi/turmeric
• 1 tsp ginger-garlic paste
• 1/2 tsp salt
• 1/2 tsp garam masala
• 1/2 tsp jeera powder
• 1/2 tsp dhanya powder
• 1/2 cup of tomato puree
• 1 cup of boiled mixed vegetables like cauliflower, potato, carrot, beans
• 3 tsp of grated cheese
• Milk bread- four slices

Method

Heat oil and add temper

Add finely chopped by onions followed by spices, curd.

Gently mix in tomato puree and veggies

Cook till done.  Note that mixture should be dry, otherwise continue sauting till u get an dry one.  If it is wet, sandwich will become soggy and it will spoil its very appearence.

In a tawa, toast bread slices and spread filling on one bread slice quite evenly

Throw in cheese gratings and cover with another bread slice.  Toast well, cut into slice and serve

Hmm..... yummyyyyy

Dal Bukhara Recipe | Restaurant-Style Creamy Black Urad Dal

Dal Bukhara is a rich and flavorful lentil dish made primarily with whole black urad dal. Originally inspired by the cuisine of the historic city of Bukhara in Central Asia, this dish has become a popular delicacy in Indian restaurants.

Although Dal Bukhara is often compared to Dal Makhani, there is a distinct difference between the two. Dal Makhani is known for its buttery flavor and creamy texture, while Dal Bukhara has a more pronounced tomato flavor, giving it a beautiful reddish-brown color and a slightly tangy taste.

Slow-cooked black urad dal combined with aromatic spices and fresh tomato puree creates a comforting dish that pairs wonderfully with roti, naan, paratha, or jeera rice.

Preparation Time

15 minutes

Cooking Time

30 minutes

Serves

4

Ingredients

To Be Pressure Cooked

• ½ cup whole black urad dal, soaked overnight
• 1 tsp finely chopped green chillies
• 1 tsp finely chopped ginger
• 3 tsp finely chopped mint leaves
• A pinch of asafoetida (hing)
• 1 cup water

Other Ingredients

• 3 tsp oil
• ¼ tsp crushed cinnamon
• ¼ tsp cardamom powder
• 2 cloves
• 4 tsp finely chopped onions
• 1 tsp ginger-garlic paste
• 4 tsp finely chopped tomatoes
• A pinch of turmeric powder
• 1 cup tomato puree
• ½ tsp garam masala
• ½ tsp red chilli powder
• 1 tsp coriander powder
• 1 tsp salt or as required

Method

Step 1: Cook the Dal

Pressure cook the soaked black urad dal along with green chillies, ginger, mint leaves, asafoetida, and water until soft and well-cooked. Keep aside.

Step 2: Prepare the Masala

Heat oil in a pan. Add crushed cinnamon, cloves, and cardamom powder.

Add finely chopped onions and sauté until they turn light golden.

Stir in the ginger-garlic paste and sauté for a minute until aromatic.

Add chopped tomatoes and cook until soft and mushy.

Step 3: Combine and Simmer

Add turmeric powder, red chilli powder, coriander powder, garam masala, and salt.

Mix in the cooked dal and combine well.

Pour in the tomato puree and simmer for 8–10 minutes, allowing the flavors to blend beautifully.

Step 4: Serve

Serve hot with roti, naan, paratha, kulcha, or jeera rice.

Serving Suggestions

• Butter Naan
• Tandoori Roti
• Laccha Paratha
• Jeera Rice
• Steamed Basmati Rice

This hearty and protein-rich Dal Bukhara is perfect for a comforting family meal and tastes even better the next day.

Homemade Tomato Puree Recipe | Easy Fresh Tomato Puree

Making fresh tomato puree at home is simple, economical, and free from preservatives. This homemade tomato puree can be used in curries, soups, gravies, pasta sauces, and many other dishes. It adds a rich tomato flavor and beautiful color to your recipes.

Preparation Time

10 minutes

Cooking Time

20 minutes

Yield

Approximately ¾ cup tomato puree

Ingredients

• ½ kg ripe tomatoes
• 2 cups water

Method

1. Wash the tomatoes thoroughly.
2. Place the tomatoes in a vessel with 2 cups of water.
3. Boil for about 20 minutes or until the tomato skins begin to loosen.
4. Allow the tomatoes to cool completely.
5. Peel off the skin carefully.
6. Using a knife, remove the seeds and the hard white stem portion.
7. Transfer the tomato flesh to a blender and blend until smooth.
8. Your fresh homemade tomato puree is now ready to use.

Storage Tips

• Refrigerate in an airtight container for up to 4 days.
• Freeze in ice cube trays for convenient portioning.
• Store frozen puree for up to 3 months.

Uses of Tomato Puree

• Indian curries and gravies
• Butter chicken and paneer recipes
• Pasta sauces
• Soups
• Pizza sauce
• Stews and casseroles

Fresh homemade tomato puree enhances the taste of dishes while avoiding the preservatives found in store