dhanush_eats

 DAL MAKHANI #FollowOnFacebook #FollowOnInstagram #InstaPost Ingredients  200 gms soaked black lentil (urad dal)  3 tbsp Garlic water  ¼ cup butter water as required  For first tempering  ½ cup ghee  1 tbsp ginger garlic paste  1 tsp red chilli powder  1 ½ cup tomato puree  ¼ cup butter  Salt to taste  For second tempering  2 tbsp ghee  1 tsp Kasuri methi  ½ tsp red chilli powder  2 tbsp water  ¼ cup butter  For garnish  2-3 butter cubes  ½ tbsp fresh cream Process Wash and soak urad dal, overnight.  In a heavy bottom, pot add dal and garlic water and cook for at least 1.5 hours on a low flame.  Once dal is cooked add butter into it.  For tempering  Heat ghee in a pan, add ginger garlic paste,  red chilli powder, fresh tomato puree. Sauté till the tomato puree is well cooked.  Add the tempering to cooked dal and mash it.  Add butter and salt to it and co...

 Beetroot Hummus  #FollowOnInstagram #FollowOnFacebook #InstaPost Ingredients Soaked and boiled chickpeas -1 cup   Tahini- 1/4 cup (sesame seed paste)  Garlic cloves - 4 to 5  Salt to taste  Ice water Olive oil - 1/4 cup  Lemon juice -1 tbsp  Paprika powder - 1/4 tsp Beetroot - 1  Preparation for normal hummus First, soak the chickpeas. This softens the chickpeas, speeding up the cooking time; it also aids in digestion. To soak chickpeas, simply add to a large bowl and cover them with enough cold water. Cover the bowl and soak for 8 hours (or up to 12 hours). Once soaked, drain and rinse the chickpeas. Add the chickpeas to your Instant Pot (pressure cooker) with 3 ½ to 4 cups of water, and 1 teaspoon salt.  Pressure cook at high pressure for 15 minutes, followed by a natural pressure release. Add your warm-cooked chickpeas to a food processor(blender/Mixer). Blend the chickpeas for 1 to 2 minutes until pureed, scraping down the side...

 Donuts #InstaPost #FollowOnInstagram #FollowOnFacebook Ingredients  ½ cup milk (warm)  1 tsp sugar  1 tsp dry yeast  2 cups maida / plain flour / all-purpose flour / refined flour  ¼ tsp baking powder  2 tbsp butter (room temperature)  pinch of salt  ½ cup water (or as required)  oil to grease & deep fry  For glaze:  1 cup dark chocolate 1 cup white chocolate  Milk powder 50 gms Powdered Sugar 100 gms  Process Firstly, in a large mixing bowl take ½ cup warm milk or water. To that add 1 tsp of sugar. sugar helps to activate the yeast. Also, add 1 tsp of dry yeast and give a quick mix. Allow it to rest for 5 minutes, or till the yeast activates and turns frothy Now add 2 cups of maida, ¼ tsp baking powder, 2 tbsp butter, and a pinch of salt. Combine and crumble well. Add half cup warm water or as required and knead 5 minutes  Knead till the dough is soft, smooth, and elastic and also bounces back when pressed....

Panchakajjaya #InstaPost #FollowOnInstagram #FollowOnFacebook Ingredients   Flattened Rice (Poha) 500 gm  Grated Coconut         250 gm  Grated Jaggery         250 gm  Black Sesame seeds 50 gm  Cardamom Powder 5 tbsp  Ghee                         4 tbsp Method  In a big utensil add grated coconut and grated jaggery and mix it with your hand firmly.  Mix till all of the jaggeries gets mixed with the coconut, then add cardamom powder, Black sesame seeds, and ghee.  Mix the mixture until all gets mixed properly.  Then in the end add the flattened rice (poha) and mix it properly until the flattened rice gets brown in color, which means the coconut and jaggery mixture is will mixed with the flattened rice. Tried this recipe?      Mention  @dhanush_eats  or tag  #dhanush_eats  on Instagram...