Make dal fry sanjeev kapoor recipes

Dal Lucknowi/Lucknowi Dal/Awadhi Dal

Dal Lucknowi/Lucknowi Dal/Awadhi Dal

As i told earlier, this dal dish is quite an easy dish to prepare if you are bored to make an elaborate dal based gravies like sambar or kootu
IFTAR SPECIAL RECIPES

IFTAR SPECIAL RECIPES

They are the king of fruits and recipe makes you like mangoes more than ever before. It is very popular in South India and is often served at iftars during Ramadan with Ulundu vadai/ Urad dal fritters
BEGUN BHAJA RECIPE – BENGALI STYLE

BEGUN BHAJA RECIPE – BENGALI STYLE

They make varieties of bhaja with potato, bitter gourd etc & there should be at least one bhaja in their authentic lunch menu for sure
Dahi Wade/Dahi Balle

Dahi Wade/Dahi Balle

The trick to make them soft is I guess to add little amount of Moong Dal to the Urad dal when soaking
Chanar Dalna Recipe – Bengali Recipes

Chanar Dalna Recipe – Bengali Recipes

Now lets see how to make Bengali style Chanar Dalna Recipe – Vegetarian version. Cooking oil - to fry paneer (I shallow fried the paneer cubes)
Palak Chole Recipe

Palak Chole Recipe

A simple yoghurt based recipe with the sourness of tomatoes makes an excellent side dish for dal rice
What's in a Podi

What's in a Podi

Since then, no matter how many other recipes I've seen, this is the podi I make every single time I am in the risk of running out of my stock
Lobia Rassedar| Cow Peas Gravy| Black Eyed Peas Gravy

Lobia Rassedar| Cow Peas Gravy| Black Eyed Peas Gravy

You can make the gravy as thick or as thin as you desire. Lobia can be used in soups and salads can be used in dal and vegetable preparations to enhance their nutritive value multi-fold

KAJU KISHMISH NARKOL BHORA KHASTA KOCHURI

Smoothen in between your palms and make a hollow. Oil to deep fry. I wanted to be very particular about the dough and again watched a youtube video by one Sourav from Master Chef SanjeevKapoor's team
Banjari Dal

Banjari Dal

I was looking for the recipe which will make use of whole black gram dhal (whole urad dhal). When cumin seeds start to crackle add ginger garlic paste, Coriander seeds powder, pepper powder and chilli powder and fry till nice aroma comes out
Dal Pakwaan

Dal Pakwaan

Roll them out to the size of a chapatti and make cuts on it using a knife. Then I had it at a college friend’s house and the other day I saw the recipe in a SanjeevKapoor book that is when I remembered this long-forgotten dish