Punj Ratna Dal - Dish of Five Lentils !!

Punj Ratna Dal

This dish is a blend of large mix of lentils, sautéed and cooked in slowly in low flame. Punj means five, Ratna means gem or jewel, and Dal means lentils. Punj Ratna Dal can therefore be transliterated as a mix of five lentils of gem or high quality. The five lentils are usually chosen from kidney beans, Moong, Masoor, Arahar, Urad, Tur, or Channa variety. This dish is a source of protein from five different plant sources in one go for people who are always vegetarian.

Preparation

1. Pick and wash the lentils in running water and soak for an hour, drain and keep aside.
2.Chop the onions and clean, wash and chop the coriander.
3.Wash and finely chop the tomatoes and whisk the yogurt in a bowl.
4.Heat the ghee in a handi, add cumin seeds and saute over medium heat until they begin to crackle.
5.Add onions, saute until brown, add lentils and stir for 4-5 minutes.
6.Then add water, bring to a boil, now add coriander powder, red chilies, turmeric powder and salt and cover and simmer until lentils are cooked.
7.Mash the lentils lightly against the sides with a spoon.
8.Sprinkle cumin and fennel powder, stir for 2-3 minutes.
9.To prepare the tempering, melt butter in a wide pan, add tomatoes, yogurt and garam masala (hot spice mix), and sauté on medium heat until the fat leaves the sides.
10.Put in the lentils and stir for 3-4 minutes.
11. A thick gravy dish called Punj Ratna Dal should be ready

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Robson All India Bar & Restaurant: Robson All India Bar & Restaurant: Potato Capsicum...: Robson All India Bar & Restaurant: Potato Capsicum - very delicious.. ooh! : Ingredients: • 2 tablespoon Oil • 4 Capsicums and 2 Potatoes •...

Robson All India Bar & Restaurant: Potato Capsicum - very delicious.. ooh!

Robson All India Bar & Restaurant: Potato Capsicum - very delicious.. ooh!: Ingredients: • 2 tablespoon Oil • 4 Capsicums and 2 Potatoes • 1 large chopped onion and 1 large chopped tomato • 1 teaspoon ground coriand...

Robson All India Bar & Restaurant: Robson All India Bar & Restaurant: Potato Capsicum...

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www.blog.robsonallindia.com: DELICIOUS FISH KABAB OF ROBSON ALL INDIA: "Recipe of fish kabab 1 Kg fish 2 medium onions 2 eggs 2 tsp dhania powder 1 tsp garam masala juice of one lemon 1 cup bread cramps ..."

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Robson All India Bar & Restaurant: Robson All India Bar & Restaurant: Raksha Bandhan ...

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Robson All India Bar & Restaurant: Raksha Bandhan or Rakhi Bandhan or Rakhi Purnima (...

Robson All India Bar & Restaurant: Raksha Bandhan or Rakhi Bandhan or Rakhi Purnima (...: "Rakhi Bandhan Rakhi or Raksha means to keep or protect and Bandhan means a tie or bond. Rakhi Bandhan is a ritual that promotes the divin..."

Raksha Bandhan or Rakhi Bandhan or Rakhi Purnima (Keep the Bond)

Rakhi Bandhan

Rakhi or Raksha means to keep or protect and Bandhan means a tie or bond. Rakhi Bandhan is a ritual that promotes the divine relationship between the brothers and sisters. The festival falls during the full moon of the month of Shravan of Indian lunisolar calendar. It grew in popularity after Queen of Chittor sent one Rakhi to the Emperor Humayun when she required his help.

The festival is observed all over India by Hindus, Muslims and Sikhs. The ceremony involves the tying of a Rakhi (thread band) by a sister on her brother's wrist. This symbolizes the sister's love and prayers for her brother's well-being, and the brother's lifelong vow to protect her.

The event is marked by the tying of a thread band by the sister on the wrist of her brother. The brother in return offers a gift to his sister and vows to look after her as she presents sweets to him. The brother and sister feed traditional sweets. Women often tie the Rakhi to their male cousins as well in several communities. Unrelated men who are considered to be brothers can also be tied Rakhis, provided they commit to lifelong obligation to provide protection to the woman.

The ritual is observed on the full moon day of the month of Shravan, on which sisters tie the sacred Rakhi string on their brothers' right wrists. When a Rakhi is tied on the wrists of close friends and neighbors, it underscores the need for a harmonious social life, where every individual co-exist peacefully as brothers and sisters.

History says that when Alexander the Great invaded India, his wife Roxana sent a sacred thread to Hindu King Porus, asking him not to harm her husband in battle. Accordingly the great Hindu king gave full respect to the Rakhi. On the battlefield, when Porus was about to deliver a final blow to Alexander, he saw the rakhi on his own wrist and restrained himself from attacking Alexander personally. Even matrimonial alliances have been established between kingdoms through the exchange of Rakhis. This has always been the idea of an ideal society.

Surrey City Mayor Ms Dianne Watts recently unveiled this festival during a news conference at city hall. She was joined by several of her councilors. After the announcement the female elected officials tied bracelets around the wrists of prominent men from the community. The mayor gave her bracelet to a local and beaming firefighter. The event is aimed at protecting women from domestic violence.

Robson All India Bar & Restaurant: Saag Paneer or Palak PaneerSaag or Saak or Pala...

Robson All India Bar & Restaurant:
Saag Paneer or Palak Paneer

Saag or Saak or Pala...: "Saag Paneer or Palak Paneer Saag or Saak or Palak is spinach or any vegetable-leaf-based dish eaten in greater Indian sub-continent with..."

Saag Paneer or Palak Paneer

Saag or Saak or Palak is spinach or any vegetable-leaf-based dish eaten in greater Indian sub-continent with rice or Roti (flat bread). Saag can be made from spinach or mustard leaves, or any green leaves with added spices and sometimes with other ingredients such as Paneer (cheese).

Paneer can be described as traditional cottage cheese. This is a fresh form of cheese common in South Asian cuisine. Unlike most cheeses in the world, the making of Paneer does not involve rennet, thus making it completely lacto-vegetarian. Paneer provides one source of protein for vegetarians in India.
Saag Paneer or Palak Paneer is therefore a dish that contains spinach and cheese.

Ingredients

2 pounds fresh baby spinach, washed and stems trimmed
1/4 cup ghee, recipe follows
1/2 pound cubed Paneer cheese
2 yellow onions, finely chopped
3 garlic cloves, minced
1 teaspoon freshly grated ginger
1 teaspoon curry powder, recipe follows
1/2 cup buttermilk
1/4 cup plain yogurt
Salt

Preparation

The spinach is tossed in a large pot of water to a boiling point for 1 minute until the leaves are very tender. Then the spinach is dumped into a colander and pressed firmly with the back of a spoon to extract as much water as possible, and set aside.
The ghee is then heated in a deep skillet over medium-high flame. The cubed cheese are added and fried for a couple of minutes until they are light brown on all sides by gently turning to avoid breaking up the cubes. The cheese are then removed from the skillet and set aside.

The skillet is then returned to the heat and sauté the onions, garlic, and ginger; cooked and stirred for about 5 minutes until soft. The mixture is sprinkled with the curry powder; continued to stir to marry the flavors for about 1 minute. The chopped spinach is then folded and everything is given a good toss. The heat is then shut-off and the buttermilk and yogurt are stirred into the spinach to incorporate. The mixture should be creamy and somewhat thick. The fried paneer cubes are gently folded, seasoned with salt to taste, and served with steamed rice or flat bread.

Dal Rājmā is rich in vegetable protein and fibre

Dal Rājmā: what it is

Rājmā is vegetarian dish consisting of red kidney beans with lots of spices in thick gravy serving style. Obviously this dish is meant for source of protein for vegetarian people and therefore it is usually served with rice or Roti to supplement the carbohydrate. Although kidney bean is not of Indian origin but this bean is now part of regular diet in northern regions. This dish developed after the red kidney bean was brought to the Indian subcontinent from Central Mexico and Guatemala. Rajma is prepared on all important occasions. This dish is prepared by soaking beans in water overnight to soften. Then they are boiled with tomatoes, onions, ginger, garlic, coriander and other spices to form a thick gravy sauce.

Nutritional Value

One serving of Rajma of about 500 grams of boiled kidney beans contains 381 Calories, 19g Fiber, 80g Carbs, and 14g Protein.

Preparation Method

The red kidney beans are soaked overnight and washed and pressure cooked and kept aside. Oil is heated in fry pan, and then ginger, garlic and chilies are added. The spice-mix is fried until they turn brown. Then onions and tomatoes are added to the mix. They are cooked until the spice-mix separate from oil. Salt and turmeric powder are added and mixed well.

The separately kept boiled beans are added to red chili powder, coriander powder, garam masala and stirred. The flame is simmered and cooked until a thick gravy sauce is formed. The cooking pot then removed from fire heat. The Rajma is then garnished with coriander leaves and served hot with rice or chapattis/roti (traditional flat bread of flour).

Ingredients

2 cups red kidney beans

Little salt to taste

1 pinch turmeric powder

1 Onions, chopped

5 Garlic cells, chopped

1 inch Ginger, chopped

3 Green chilies, chopped

3 Tomatoes, chopped

1/2 tsp Coriander powder

1 tsp Red chili powder

1/2 tsp Garam masala

2 tablespoon Oil

Some Coriander leaves

Robson All India Bar & Restaurant: Potato Capsicum - very delicious.. ooh!

Robson All India Bar & Restaurant: Potato Capsicum - very delicious.. ooh!: "Ingredients: • 2 tablespoon Oil • 4 Capsicums and 2 Potatoes • 1 large chopped onion and 1 large chopped tomato • 1 teaspoon ground coriand..."

Robson All India Bar & Restaurant: Potato Capsicum - very delicious.. ooh!

Robson All India Bar & Restaurant: Potato Capsicum - very delicious.. ooh!: "Ingredients: • 2 tablespoon Oil • 4 Capsicums and 2 Potatoes • 1 large chopped onion and 1 large chopped tomato • 1 teaspoon ground coriand..."

Potato Capsicum - very delicious.. ooh!

Ingredients:

• 2 tablespoon Oil

• 4 Capsicums and 2 Potatoes

• 1 large chopped onion and 1 large chopped tomato

• 1 teaspoon ground coriander and some coriander leafs

• 1/2 teaspoon turmeric powder and 1/2 teaspoon Red chili powder

Preparation:

First the capsicum and potatoes are washed and cut into pieces. Then oil is heated and chopped onion pieces are fried till they turn brown. Next the capsicum and potato are added and fried for few minutes. Then the chopped tomato, turmeric powder, red chili powder, ground coriander and salt are added. All are mixed well and cooked till they turn tender. The mix then garnished with fresh coriander leaves. The ready dish then served with hot Rotis (traditional flat breads).