Chanay Ki Daal Ka Pulao, Bund Gobhi Ki Tarkari And Kashmiri Chai by Zubaida Tariq

Ingredients for Chanay Ki Daal Ka Pulao:

• Gram lentils 1 cup
• Rice 2 cups
• Chopped onion 3
• Ginger garlic paste 1 tbsp
• Small cardamom 4
• Chopped green chilies 4
• Black cumin seeds 1 tsp
• Salt to taste
• Clarified butter 1 cup
• White pepper 1 tbsp
• Yogurt 1/2 cup

For Stock:

• Water 3 cups
• Fennel seeds 1  tsp
• Coriander seeds 1 tbsp
• All spice powder as required
• White cumin seeds 1 tsp
• Garlic 1
• Ginger small piece
• Onion  1

Method:

1. Wash gram lentil and boil it.
2. Keeping in mind that lentil should be tender and remains spread.
3. For stock: Mix whole cardamom, whole garam masala, garlic clove, ginger and onion and cook it.
4. When fragrance starts coming, stock is ready.
5. Remove it and strain it.
6. Now heat clarified butter in one pot, do golden brown chopped onions, take out half onions and spread it.
7. Put yogurt, ginger garlic paste, chopped green coriander, small cardamom, black cumin and lentils, mix it, put in remaining onions, roast it lightly and add stock
8. When stock becomes to boil, take out soaked rice from water and put in stock.
9. Now add salt and white pepper powder and cover it.
10. When water starts to dry, then keep on simmer.
11. Then take out rice in dish, put onions on top and serve.

Ingredients for Bund Gobhi Ki Tarkari:

• Chopped cabbage  1
• Turmeric 1 tsp
• Red chili flakes 1 tbsp
• Mustard powder 2 tbsp
• Salt to taste
• Chopped garlic 2 tbsp
• Nigella seeds 1 tsp
• Mustard oil 1/2 cup
• Lemon juice as required
• Green chillies 4
  

Method:

1. Heat oil in karahi pan, put chopped cabbage, turmeric, chopped red chili, salt, mustard powder, chopped ginger and nigella seeds and roast them nicely.
2. Now put lemon juice and finely chopped green chilies and serve hot.

Ingredients for Kashmiri Chai:

• Water 1 liter
• Sabz Tea 2 tbsp
• Milk 1 liter
• Soda bi carbonate 1 tsp
• Cold water 1/2 liter
• Almonds pistachio 15
• Small cardamom 6
• Sugar1 tsp

Method:

1. Firstly, mix small cardamoms and sugar and grind it.
2. Put water and sabz tea in stainless steel pot and keep for cook.
3. When water is cooked and remains to half liter, add cold water, milk and soda bi carbonate and stir it with deep spoon.
4. When reddish in color, then put chopped cardamom and cook for 5 minutes.
5. In end, put finely chopped almonds and pistachio in bowls.
6. Together keep salt and sugar.