Kadai is used to prepare many other Indian stir fried vegetable dishes and even for deep frying indian snacks like poori, aloo-paneer bread pakoras (fritters) or even some sweets like sweet vermicelli, rava kesari halwa is prepared in the kadai
The other day when I was reminiscing over the days spent during my travels in the North, I found very good recipe for Punjabi Samosas on Chef SanjeevKapoor's channel as presented by Chef Harpal
I have almost followed the proportions given by Namrata in her recipe for the ratio of chickpeas and chana dal and then tweaked the recipe to recreate my version of Amritsari Chhole
I made Prawn Balchao following Chef SanjeevKapoor'srecipe and the combo was a superhit. Meena immediately noted down the recipe and made it for me, of course with slight variation in quantity of ingredients
Dal makhani goes well with breads and rice both, I personally prefer it with jeera rice or vegetarian fried rice, but the Punjabi people usually like it with their tandoori roti, butter naan, or just plain and simple chapati with some raw onion
I remembered that it's a SanjeevKapoorrecipe, but I couldn't remember from where I got it, then suddenly couple of weeks back, when I was going through some of my cookery books, I found it
Serve hot with Breads, Naans, Kulchas etc. Many years have trotted by and changing of roles have taken place as I now habitually look at a fairy face, fast asleep and then run my fingers through her silky mane, gently coaxing her awake
Meanwhile, if you do not have toasted bread then toast the plain white bread either in the oven or on a tawa/griddle using some ghee so as to make it golden brown
I followed a recipebySanjeevKapoor from a baking book I have, I'll share the recipe now. With the help of online shopping, I have bought a good quality yeast from another city and with a perfect recipe, baked these Pav Buns at home within few hours
