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07/17/2020

Dal Makhani
INGREDIENTS

1 tbsp olive oil
1 tsp cumin seeds
1 dry bay leaves
1 Cup Onion (1 medium onion/ finely chopped)
1 tsp Garlic (4 Cloves Crushed / Grated Garlic)
1 tsp Ginger (1/2 Inch Crushed /Grated Ginger)
1 Cup Tomato (2 medium tomatoes/crushed)
Salt to taste
1/2 tsp turmeric
1 tsp red chili powder
2 tsp cumin/coriander powder
2 tbsp kasoori methi
1 cup black gram dal / whole urad dal
1/4 cup kidney beans/rajma
1/4 cup black gram skinned/urad dal(this adds the creamy texture after the dal is cooked )
6 cups water
2 tbsp chopped cilantro/Coriander leaves

https://www.facebook.com/watch/?v=349222719807620

07/16/2020

Dal Pot Makhani
INSTRUCTIONS

-The Urad Dal and kidney beans should be soaked together for an hour, and drained before using. In the Saute mode let the oil heat and then add thr cumin and bay leaves.

-Add the onion, ginger & garlic .

-Saute for a couple of minutes until the onion becomes soft.

-Add the tomatoes,Salt, turmeric, Red chili powder, and cumin /coriander powder and half of the kasoori methi leaves and stir to mix.

-Add the drained, soaked beans and dal . Stir to mix them well.

-Add 6 cups of water .

-Cancel the Saute function on the Instant Pot, and put on the lid.

-Press the "Beans" function on the Instant Pot which sets it to pressure cook for 35 minutes.

-Wait until the pressure has dissipated.

-Stir the dal well( Use a potato masher or the ladle to mush some of the dal and beans, making it creamier). If it appears dry, add some water , and turn the saute function until it heats through.

-Serve it with hot paratha or naan.

https://www.facebook.com/watch/?v=349222719807620

07/15/2020

Pro Tips for making Restaurant Style Dal Makhani
-You will get the creamier texture by adding butter. You can use any unsalted butter to get the awesome taste
-Add a handful of Kidney Beans to the Urad Dal to enhance the flavor of Dal Makhani
-Using butter or cream in the recipe makes the Dal Makhani to not last more than 2 days in a refrigeration and hence, we would recommend making the recipe for one sitting.
-You can skip adding the butter in the Dal Makhani if you are planning on freezing the Dal. You can add butter after you heat up the defrosted Dal.

https://www.facebook.com/watch/?v=349222719807620

07/14/2020

Some Interesting facts about Dal makhani

-Which Dal used in Dal Makhani?
Dal Makhani / Dal Makhni is usually prepared by using Urad Dal and a handful of Kidney beans (Rajma). The Rajma enhances the flavor by making it a bit creamier and rich in taste..

-What is Urad Dal called in English?
Urad Dal is available in two flavors . Sabut Urad Dal or Black Gram Whole and Urad Dal or Split Black Gram. The look like black colored Mung Lentils. Now if you want to know what are the other types of Lentils that are commonly used in Indian food, Vegan Richa has a good post that you can read here.

-How to make Dal Makhani at home?
Nothing beats the taste of this Dal Makhani made in Instant Pot / Mealthy. You can make Restaurant Style Dal Makhani without knowing much cooking by following the instructions provided and are sure to get compliments about your cooking skills

-How is making Dal Makhani in Instant pot so simple?
Almost all the recipes require you to simmer the dal for few hours and keep on adding ghee butter and cream which can be hard on the stomach. It is said that Dal makhani in restaurants are cooked on slow flame for the entire day and then served on the next day. But this quick recipes gives you the same taste in no time. Using an electric pressure cooker, we've mastered that same special flavor in less than an hour out of which most of the time it is passive cooking. We love the part that The Instant Pot has made the dal making so simple and quick... It seems to perfectly understand that we want to eat healthy home cooked food but at the same time it smartly relives us of the stirring and turns itself into the keep warm mode without we being bothered about burning the food . It seems to exactly know what we expect out of it and makes us feel good and relived.

-Is Maa ki Dal and Dal Makhani the same?
Dal Makhani is also known as Maa Ki Dal in Northern parts of India, primarily in Punjab.

-What is the difference between Dal Makhani and Dal Bukhara?
Dal Makhani and Dal Bukhara are similar with some minor changes related to the spices and the style of cooking it. Dal Bukhara is a slow cooker version of Dal Makhani. The Dal Bukhara is as a trade mark dish by a restaurant name Bukhara at ITC chain of hotels in Delhi.

https://www.facebook.com/watch/?v=349222719807620

Steps to make Dal Makhani, Enjoy!!!
07/13/2020

Steps to make Dal Makhani, Enjoy!!!

07/12/2020

Our heart melts when the butter in the Dal Makhani melts!!! Dal Makhani! The name alone can make you want to try this very popular Indian dish.

Dal Makhani is certainly one of the most ordered Dal in Indian Restaurants. Almost everyone likes it Creamy and buttery and therefore that is how we will show you how to make it. Getting restaurant style texture and flavor is easy and can be achieved with minimal effort. We have prepared and tasted a lot of Dal Makhani recipes available over the Internet to bring you the best Restaurant Style Easy Punjabi Dal Makhani. Read on to learn more about the tips and tricks you can follow to make the most awesome Instant Pot Dal Makhani of your life.

https://www.facebook.com/watch/?v=349222719807620

07/11/2020

Easy to make Dal makhani, is a dish originating from the Punjab region of the Indian subcontinent, normally it is slow cooked and the primary ingredients are whole black lentils, red kidney beans, butter and cream. The dish gets its richness from the use of cream or butter, but it can also be prepared with yogurt, milk or no dairy.

07/10/2020

Ingredients for Spinach Pot rice
1 tbsp Ghee or Oil
1 Bay leaf (Tej Patta)
5 Cloves (Laung)
1 inch Cinnamon (Dalchini)
2 Green Cardamom (Elaichi)
1 cup Onions diced
1/2 tbsp Garlic minced
1/2 tsp Red Chili powder (Mirchi powder)
1/2 tbsp Coriander powder
1/2 tsp Garam Masala
1 tsp Salt
2 Cups Spinach chopped
1 cup Basmati Rice rinsed
1.25 cup Water
1 tbsp Lime juice (Optional)

https://www.facebook.com/Instantrecipereviews/videos/3231009946960100/

07/09/2020

Here are the steps for Spinach Pot rice

https://www.facebook.com/watch/?v=3231009946960100

1. Rinse the rice and soak it for 20 mins.. Then drain and keep aside.
2. Start the pressure cooker in sauté mode and heat oil in it. Add the whole spices such as bay leaf, cinnamon, cardamom and cloves. Adding these whole spices is optional, but they add a wonderful flavo to the cooked rice.
3. Then add chopped onions, garlic and sauté for 2-3 mins.
4. Now add the ground spices, salt and stir them in with the onions. Turn off sauté mode, so that the spices don’t burn the bottom of the pot.
5. Add chopped spinach and mix it.
6. Add rice, water and mix well. Press down, so most of the rice is under water. Close lid with vent in sealing position.
7. Cook on Manual or Pressure Cook mode for 5 minutes on low pressure. When the pressure cooker beeps, do a 5 minute NPR, which means let the pressure release naturally for 5 minutes, then manually release the pressure by turning the vale to venting position.
8. Add lime juice and fluff the rice with a fork.
9. Let it sit uncovered for 5 minutes. Serve and enjoy!

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