Tuesday, November 22, 2011

How To Make Restaurant Style Makhani Gravy For Curries


Makhani sauce, as the name suggests is a sauce made in makkhan (butter). It is a delicately flavoured sauce which has a taste of tomatoes, aromatic spices, butter and cream.

It’s a rich gravy, loaded with calories but extremely flavourful and very popular. One can find it dominating the menu cards of any Indian Restaurant serving North Indian Food. As a child it was my favourite and now it is my kid’s. I make both the low and high calorie version of it but here I’m sharing the high calorie version. If you want to try a low calorie version, check here.

This sauce is popularly used to make paneer (paneer makhani), dal (dal makhani), vegetables (veg makhani). One can check out my innovation with this sauce here.

Thursday, November 3, 2011

Jeerige Kattu ( Traditional Karnataka Style Jeera Daal)




Today I’m posting a traditional kannadiga preparation which is very popular at my place. It is an excellent accompaniment with spicy curries and is S’s and my elder son’s favourite. Recently when my elder son was visiting us I made this several times for him.

It’s an easy lentil preparation has a strong aroma and flavour of Jeerige (cumin seeds/ Jeera). The word kattu in kannada means daal from which all the excess water has been removed. Ideally it should be a thick lentil preparation but my family likes it made a little thin.I made it with Alasande Palya and Huruduperi which is again a family favourite and  for which  I will post the recipes soon.


2 katori cooked tuvar daal

1/2-3/4tsp turmeric

2tsp cumin seeds

3-4 green chillies finely chopped

1tsp ginger chopped

1tbsp coriander leaves chopped

1tsp cumin pwd

salt to taste

oil for cooking


Cook tuvar daal in a pressure cooker with a pinch of turmeric and a drop of oil. Both turmeric an.d oil help cook daal faster.

Let the pressure drop, remove the daal and mash it.

Heat about 2tbsp oil in a pan and once it is hot, lower the flame and add cumin seeds. This prevents the cumin from burning and turning black in colour.

Once the cumin has spluttered add chopped green chillies, chopped ginger, coriander and saute for a few seconds.

Now add the cumin pwd, cooked daal and mix properly. Season the daal with salt and add about 1-1/2cups water.

Bring the lentil/daal to a boil and simmer.

Let it boil for 7-8mins.

Serve hot garnished with ginger juliennes.

I personally love this daal with a dash of lime.