Tuesday, August 11, 2009

Making Dal

Tadka before boiling...
Dhule Ma ----if fried 4 mins, o/w 1 min------------5 times water
Dhule Moongi---if fried half a whistle, o/w just when it starts whistling------4 times water
Dal Chana---------7 mins------------------------- 5 times water

Moongi Chilka----- Sanson(solid) + Rye tadka+ half nimbu in perpared dal along with garam masala------just one whistle------- 4 times water

Tadka after Boiling
Saabat Masar------6 mins-----------------------5 times water
Saabat Moongi----10 mins---------------------5 times water
Ma------------------------30 mins---------------------5 times water
Rajma-------------------overnight soaked- 35 mins, o/w 50 mins--------------5 times(soaked), 7 times o/w water------------ masala of tomato and onions
Arhar--------------------just 1/2 whistle---------5 times water
Roongi---------soaked overnight 5 mins, o/w 10 mins--------- 4 times , o/w 5 times ------masala of tomato and onion

Kati(Sour) Roongi----- Boil Rongi(Whistle+ 5/10mins)----------tadka in sukha masala-----in separate bowl mix curd and sugar andput it in tadka and stir till it leaves oil then pour in it the boiled Roongi....... no tomato or onion

either chana masala tadka or normal tadka
Kale Chana-----------------soaked overnight 45 mins, o/w 60 mins-------------5 times, o/w 6 times---------- masaala of onions and tomato in both tadka.
Safed Chana---------------soaked overnight 20 mins, o/w 40 mins------------5 times. o/w 6 times water


Kichdi----

Moongi Chilka (1:2 :: dal: chawal)---- water little more than double-----1 min----
Ma Chilka (1:2::dal:water)-------water little more than double------1min----

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