Fun filled Workshop at Campbell Community Center

Hello guyss, had a successful & fun filled session at Campbell Community Centre on Sep 26th, where we made various Indian Party Dishes. Here goes our Menu for the day:- Appetizer - Chicken Tikka, two yummy Entrée's - Butter Chicken & Daal Tadka, the world famous Naan Bread, Cilantro chutney/dip and to end things on a sweet note we made creamy tasty Rice Kheer (Indian Rice Pudding).

Sharing with you all, some pics from the class below (faces blurred due to privacy reasons)

Grub Desi Menu (Happy Independence Day)

Hello everyone, after getting a very good response for my meals at Bite Club (India), I want to continue the saga here as well, so presenting to you guys at the comfort of your own home The Indian Authentic Meal, cooked by me with lots of love and those homemade secret spices. I have started this venture in collaboration with www.qulinary.com (Click on the name for the link)

About Grub Desi

At Grub Desi we want you to enjoy the flavorsome, authentic Indian meal, which is adapted to local taste buds (keeping it low on spices and oil). We want our customers to relish other Indian Delicacies as well, than just Butter Chicken and Samosas, which is why we have items like Broccoli Koftas/balls, Gobhi Bhare Tamatar (Stuffed Tomatoes) in our menu.

Sambar/ Tangy Lentil Preparation

by Neetu

Its thin, tangy lentil preparation without which no meal it complete in south India.. The tang in the dish is bought by adding tamarind and the awesome flavor is bought adding a time tested blend of spices… It tastes best when its served steaming hot… I made idly and sambar for the dinner but was so excited to eat that I forgot to take pics of sambar alone. : )

This quantity will serve 3-4 ppl..

INGREDIENTS:-

Red Gram (arhar dal): 1 Cup Onions: 2 Chopped Roughly (Ghiya): 1/2 Small Chopped Roughly Tamarind pulp: 4-5 Tbsp Sambhar Powder: 2 tbsp Water: as required Salt: to taste

For Tempring (Tadka) Oil/Ghee(Clarified butter): 3-4 Tbsp Asafetida (hing): a pinch Dry Red Chilly: 2 pieces Mustard Seeds: 1/2 tsp Curry Leaves: Few Red Chilly Pwder: to taste

METHOD:-

• Wash and soak lentil for 1/2 to 1 hr. after that drain the water and pressure cook with 4 cups water and salt, give 1 whistle then reduce the flame and cook for 5 mins.
• Mash the dal when pressure comes down and keep aside, meanwhile prepare the tempering.
• Heat oil in a pan add mustard seeds, when it crackles add curry leaves & red chilly stir for 30 sec.
• Add onions and cook till it turns brown.

• Add vegetables, little salt ( take care while adding salt as we have already added salt in the dal) ,tamarind pulp, sambar powder, & water if required.

• Mix properly and cook till veggies are tender then add red chilly powder.

• Add boiled dal, 1 cup water, mix properly and simmer on slow flame for 5 mins.

 

• Serve super hot with idly, dosa, vada…. etc etc….

Dal Makhani

by Neetu

Its a super popular dish in Indian specially in Punjab & northern part of the country…. whenever we go to Punjabi Restaurant or Dhaba, we never forget to order Dal Makhni but to get the same flavour at home as well check out my video recipe….

This quantity will serve 3-4 ppl.

INGREDIENTS:-

Urad Dal (Black Gram): 1/2 Cup Rajma (Red Kidney Beans): a handful Ghee (Clarified Butter): 2 Tbsp Cumin Seeds: 1/2 Tsp Water: 2 1/2 Cup Tomato: 3 Medium Garlic: 3-4 Cloves Salt: to taste Dry Red Chilly: 2 Nos.*

Red Chilly Powder: to taste Coriander Powder: 1 1/2 tbsp – 2 Tbsp Garam Masala: 1 tsp* Butter: 1-2 Tbsp Kasoori Methi ( Dry Fenugreek Leaves) 1 Tbsp Milk: 1/2 Cup Nutmeg Grated: a pinch

METHOD:-

• Soak Urad dal & Rajma over night, drain & keep aside.
• Soak dry red chilly & garlic cloves in water for 15 mins then grind to paste & keep aside.
• Grind tomatoes to make puree & keep aside.
• Heat ghee in pressure cooker add cumin seeds let it crackle then add red chilly & garlic paste cook till oil separates.
• Add drained urad dal & rajma & salt cover the lid. Cook on high flame till one whistle after that 15-20 mins on slow flame.
• Once the pressure is released remove the lid and add tomato puree, simmer on slow flame for 5 mins.
• Add rest of spices (except nutmeg) & butter, cover the lid and cook till two whistles.
• Open the lid add nutmeg & milk simmer on gas for 4-5 mins.
• Serve hot with rice or bread of your choice.

* I used my a spl. masala paste bought from Jammu that’s why am not adding the * ingredients in my dal.