Instant Dal makhani with masoor dal (No onion/garlic)



Dal makhani as we all know is a famous Punjabi dish made with black urad dal and kidney beans. It's a slow cooked dal and gets its name "makhani" because its cooked in ghee, butter and finished with cream or milk.

When I was in school, Mom made this dal often and I absolutely loved eating it with Matar paneer and home-made naan. It was my and my brother's favourite meal cooked by Mom. As a matter of fact, till today, it is one of our favourite meal.


While this slow cooked dal is usually made with urad dal, Mom always made it sans onion/garlic with kali masoor dal (Brown lentil) and it always turned out delicious, flavourful and unbelievably creamy. Sure you can add onion and garlic if you want but I think it tastes really good as it is too! Since it takes just about 30 minutes to get ready, I call it my Mom's instant version.

Didn't you all have some favourite dishes which you thought of while getting back from school and wished for those dishes to be ready as soon as you reached home? This dal makhani was one of those dishes for me.- childhood favourite!


This dal makhani would be a perfect weeknight or weekday meal served with some jeera rice or chapati. It would pair really well with Matar paneer and Shabnam curry. This dal tastes even better the next day and I love dunking toasted bread in it.

Lentils or dal is not only high in protein but filling too. This instant dal  makhani is hearty, comforting, healthy and insanely delicious.Not only is it made without onion/garlic but also not loaded with too much ghee or butter. You can even make it vegan by making this dal in Olive oil or coconut oil and finish with some coconut milk instead of milk or cream. 



Creamy and comforting Instant dal makahani made with masoor sal sans onion/garlic.

Type: Main course
Diet: Vegetarian
Serving: 4-5 people

Ingredients

3/4th cup whole brown lentil (kaali masoor dal)
2 Tbsp ghee
1 tsp cumin seeds
2 dried bay leaf
3 medium tomatoes- chopped
1 green chilli- chopped
1 inch ginger- chopped
1/2 tsp turmeric
1 tsp red chilli powder
2 tsp coriander powder
1/4th tsp chat masala
1/4th tsp garam masala powder
1/2 cup milk
1 tbsp butter
Crushed kasturi mrthi


Method

Soak brown lentil ( kaali masoor dal) for one hour.

After an hour, rinse properly. Pressure cook this dal with 2 glasses of water, turmeric powder and salt. (Dal should be done with 2 whistles on medium heat)

Next puree tomatoes, green chilli and ginger together in a processor.

In a heavy bottom pan or kadhai, heat ghee.

Add cumin seeds and once they crackle, add bay leaves.

Immediately add pureed tomatoes. Season with salt and turmeric. Stir and cover with a lid to cook.

Once tomato puree is cooked and releases ghee , add chilli powder, coriander powder and chat masala. Cook this paste further for 5 more minutes.

Now add boiled dal along with 1/2 cup milk and cook further for 5-10 minutes. Stir and check consistency. (Add more water if dal seems runny)

Finish with some garam masala, butter and kasturi methi.

Garnish with butter or cream while serving.


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Incase you are looking for more Indian recipes, try these














Egg-less Whole wheat apple pie pancakes

Don't we all love starting our day with a delicious breakfast! Sure I love having poha, upma, uttapam and sandwich but I also love my smoothies, chia pudding and pancakes for breakfast. Classic or chocolate, give me pancakes for breakfast and my day is made. Pancakes are usually made with flour and eggs but I like making them egg-less using whole wheat flour and they turn out as delicious as the ones made with flour.


Its that time of the year when markets are beaming with fresh and crisp Indian apples. They are so crisp, juicy and delicious right now.

 If you love apple crumble and apple pies as much as I do then you are going to love these pancakes.
Cinnamon + butter + apples!  Oh my, your house is going to smell incredible when you make these pancakes. But don't you worry, there's hardly any butter or sugar in this recipe so these are healthy and at the same time delectable. And bonus is that they are made with mix of whole wheat flour and oat flour. Amazing right?


These pancakes will remind you of apple pie as soon as you start eating them. Soft and fluffy pancakes are topped with syrupy cinnamon-spiced apples. Beautiful and glossy apples are cooked in butter,honey and sugar which gives caramel like delicious thick syrup.

You are going to want to eat these apples straight from the pan. Its that good! And don't even get me started on the delicious syrup, it is to die for!


These eggless and healthy pancakes are ideal for quick breakfast as they come together quickly. From start to finish, just about 30 minutes and incredibly simple and easy to make. Perfect for weekend indulgence or busy weekday mornings.

Pancakes are favourite among kids and these pancakes with apples will be amazing if you want to increase their fruit intake. Apples and cinnamon is a match made in heaven and kids are going to love and savour these pancakes till last bite. I also recommend trying these Whole wheat chocolate pancakes which are insanely chocolatey and wins over adults too.


Amazing and egg-less Apple Pie Whole wheat Pancakes - fluffy, delicious, healthy!

Type: Breakfast
Diet: Vegetarian
Serving: Makes about 6 pancakes

Ingredients

1/2 cup whole wheat flour
1/4th cup oat flour (grind instant or rolled oats in blender)
1/4th cup yogurt
1/2 cup water
2 tsp sugar
1/4th tsp cinnamon powder
1 tsp baking powder
1 tsp vanilla essence

Apple topping

1 apple- sliced
2 tsp butter
2 tsp honey
1 tsp sugar
2tbsp water

Method

For pancake batter, combine whole wheat flour, oat flour, baking powder, sugar, salt and cinnamon powder together in a medium bowl.

Now add yogurt,water and vanilla essence in dry ingredients and make a smooth batter.

Pre-heat non-stick pan/griddle and brush lightly with oil/butter.

For apple topping, combine butter,sugar and honey in a medium sauce pan.

Once sugar melts, add apples and cinnamon powder.

Cook apples over medium heat till they are slightly softened and the syrup in the pan becomes slightly thick. Turn off gas and keep apple topping aside.

Prepare pancakes by spooning 2 Tbsp of batter for each pancake. Cook till the surface dries out and you can see bubbles, then brush the surface lightly with butter. Now flip and cook the opposite side till golden brown.

Serve pancakes with the apple topping and syrup.



If you try making these pancakes, don't forget to take a picture and hashtag #fascinatingfoodworld on Instagarm.

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Colourful Kidney bean salad in honey-mustard vinaigrette

Meet my new favourite salad- Kidney bean salad in honey-mustard vinaigrette!

Colourful, vibrant, tons of fibre and protein packed!


I love salads! I could eat them for all my meals especially when I have been binge eating too much. There are days when I have only salads for my meals- Peach and plum salad for breakfast, Spicy soba noodle salad for lunch and Pasta salad in balsamic dressing for dinner.


This kidney bean salad with honey-mustard dressing is a flavourful bomb. Unlike other salads, kidney beans make this salad super hearty and delicious!

Dressing really is the centre piece of this salad- Tangy, sharp, sweet and spicy. I love it so much that I add to most of my salads on daily basis. I have used this dressing before in Strawberry and beetroot salad with candied walnuts too. Its even good as a marinade for grilling vegetables to make Veggie skewers.


Bonusapp recently selected my blog as Top 10 Healthy food blog- India 2018 and I can't thank them enough for appreciating my work.

In this fast paced life, we often stuff ourselves with all sort of unhealthy food on daily basis. Just with very little effort you can make delicious healthy food and fuel your body with right nutrition. There are so many healthy recipes on blog which can be used for everyday cooking. Healthy Paneer Schezwan frankie, Mexican bean tacos, Penne Arrabiata and Chia pudding & granola parfait are some of the many nutritious and quick recipes on the blog.




Coming back to this salad, its a very very healthy protein packed meal with tons of fibre in the form of colourful veggies. Its easy, delicious, crunchy, filling and works great if you are trying to loose weight.This salad would also make a perfect weekday lunch or dinner when you want something quick and nutritious. Have it with a bowl of Minestrone soup or Roasted Tomato Soup for a complete meal.

I pack this salad atleast twice a week for my husband's lunch and he absolutely loves it.


Colourful, healthy, filling and protein packed Kidney bean salad in honey-mustard vinaigrette

Type: Appetiser
Diet: Vegan/gluten free/ vegetarian
Serving: 1-2 people

Ingredients

1/2 cup whole kidney beans
1 tomato- chopped
1 onion- chopped
1 cucumber- chopped
1/2 red bell pepper- chopped
1/2 red yellow bell pepper- chopped
1 grated beetroot
1 grated carrot
2 tbsp chopped coriander

Dressing

3 tsp Olive oil
2 tsp mustard sauce
2 tsp honey
1/2 tsp black pepper powder
1/2 tsp chilli flakes
1/2 tsp lemon juice
2 tsp water
1/2 Mixed dried herbs
salt to taste

Method

Soak kidney beans overnight or for at-least 8 hours.

Cook kidney beans till aldente.

Strain excess liquid and keep aside.

To make dressing, take a small plastic jar and add all ingredients. Cover with the lid and give a good shake. Your dressing is ready!

Add cooled kidney beans,chopped tomatoes, onion, cucumber, bell peppers, grated beetroot and carrot in a salad bowl.

Now pour the dressing and give a good toss so dressing is mixed through.

Garnish with chopped coriander and serve immediately.


If you try this recipe,don't forget to take a picture or leave a comment and tag #fascinatingfoodworld on Instagram and #nishbes on Twitter.

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If you are looking for more  protein based recipes, try these too


Classic Hummus- Better than restaurant

This Hummus!

Creamy, garlicky, lemony and so so delicious! Much much better than the ones you order at restaurants, it is really flavourful. You would want to eat this hummus with everything!

May I also add that it's vegan, gluten-free and super healthy!


Hummus is a middle eastern dip or spread made with boiled chickpeas, garlic and olive oil and is usually eaten with pita bread. One of the most popular ways of eating hummus is with falafel wraps. Soft pita bread+creamy hummus+ crispy falafel+ crunchy veggies! I am dreaming of a falafel sandwich already.

Speaking of pita bread, I have this amazing whole wheat pita bread on the blog which you must try. Soft and pillowy pita bread is great for scooping hummus and other crunchy vegetables to make delicious sandwiches.


I have had hummus at so many restaurants in India but home-made hummus is much more delicious and creamier. I mean there's really no comparison, it's that good! Go ahead and customise this hummus according to your liking. You can add basil, sun-dried tomatoes, roasted red peppers- so many different variations of hummus can be tried. I also have this Green goodness coriander hummus on blog which is a flavour bomb.

One of my favourite ways of enjoying hummus is smearing it over crisp toasted bread topped with fresh tomato-onion salsa. You can even make healthy sandwiches, tacos like this Grilled vegetable tacos with hummus and even delicious pasta with hummus. My other favourite way of eating hummus is with vegetable crudites (crunchy raw vegetables). Its an amazing snack and a great appetiser for entertaining guests.

Easy and quick to make. Oh and very very high in proteins.


Hummus- Creamy and smooth middle eastern dip made with chickpeas

Type: Appetiser
Diet: Vegan/Gluten free
Serving: Makes about 2 cups

Ingredients

1/2 cup raw chickpeas
2-3 medium sized cloves of garlic
2 tsp white sesame seeds (lightly toasted)
4 tbsp extra virgin olive oil
1-2 tsp lemon juice
1/2 tsp red chilli powder
1 tsp roasted cumin powder
salt to taste
water as required

Method

Soak chickpeas overnight or for atleast 8 hours.

Pressure cook chickpeas with little salt till cooked. Once cooled, open the pressure cooker and strain excess water. Reserve some of the water to make hummus.

Add chickpeas, peeled garlic cloves, extra virgin olive oil, cumin powder, chilli powder, sesame seeds and lemon juice in a processor and blend.

Add some of the reserved water if its gets difficult to blend.

Blend till hummus is smooth and creamy. Taste and adjust the seasoning.

Store in an air-tight container in fridge and consume within 2 days.

Garnish with some more extra virgin olive oil, toasted sesame seeds, chilli powder and pomegranate before serving.


If you try this recipe, don't forget to leave a comment. Do take a picture and tag #fascinatingfoodworld on Instagram.

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Incase you are looking for more middle eastern recipes, try these










Penne in white sauce with mushrooms


This pasta though! Yum!

Creamy, cheesy, garlicky, salty and spicy! 



I am really wondering as to why I haven't shared this simple and super delicious pasta dish till now. I mean really it is that good! Penne in white sauce is my brother's all time favourite and its the first thing he asks of me to make whenever he visits me from Rajasthan.

Perfectly cooked pasta tossed in creamy, cheesy and silky smooth white sauce along with sauteed garlicky mushrooms, believe me when I say it- You are definitely in for a treat :D

So delicious, comforting and satisfying!


This is one of the quickest fancy meal you can prepare at home. All you have to do is prepare mushrooms and creamy bechemal sauce while you are pasta is boiling and then just toss everything together. Bechemal sauce is the star of this recipe which can be used in so many other dishes too, for e.g Veg Au-gratin, Lasgana, Soups.

This pasta dish is also great for feeding a crowd, pair it with some easy salad like Panzanella salad, Watermelom-tomato salad with basil vinaigrette or Peach,plum and corn salad and your dinner will be ready in no time.

Speaking of quick and easy meals, you should also try Pesto Pasta with balsamic burst cherry tomatoes and Penne Arrabiata. These are amazing pasta dishes with great flavour.


Creamy, cheesy and delicious pasta in white sauce with garlicky mushrooms

Type: Main course
Diet: Vegetarian
Serving: 2 people

Ingredients

1 cup uncooked penne pasta
2 Tsp semi soft butter
2 Tsp plain flour
1 cup milk (room temperature)
1/4th cup grated cheese
1/4th tsp black pepper powder
salt to taste

For mushrooms

1 Tsp olive oil
1 chopped clove of garlic
1/2 cup sliced mushrooms
1/2 tsp red chilli flakes
salt to taste

Method

Cook pasta till al dente in a pot of salted boiling water.

Once pasta is cooked strain the excess water and keep pasta aside.

In a deep dish pan, add butter and flour. With the help of a whisk, stir and cook till it changes colour and becomes slightly brown in colour, Turn off gas immediately

Now slowly add small quantity of milk at a time and combine everything together so that flour and butter is incorporated in milk properly and there are no lumps. Season with salt and pepper.

Once sauce is bubbling, mix grated cheese in sauce.Turn off gas and cover with lid.

Next prepare mushrooms. In a small pan , heat oil and add garlic.

Add in sliced mushrooms and season with salt and chilli flakes. Turn off gas once mushrooms are cooked.

Assembling

Add pasta and half of prepared mushrooms in white sauce and warm gently. Thin the sauce down with some water or milk if it thickens too much.

Serve with rest of the mushrooms and garnish with fresh basil


If you try making this dish, don't forget to leave a comment. Also do take a picture and tag #fascinatingfoodworld on Instagram.

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If you are into Italian food, try these too