Dal Makhni - healthy version.

Health food is hot! :D I say it with a smiley, but I'm in awe at the awareness around healthy eating and how most people in today's world have all their facts and numbers right when it comes to nutrition.  A lot of conversations include terms like trans fat, saturated fat, omega 3 acids, folates, protein with the best amino acid combination and the list goes on. ;)

It's a great thing though, that a lot of folks are making educated choices about what they eat! Especially in today's stressful lifestyle with little time for exercise. Not to mention the reduced times available to churn out a nutritionally complete meal for the family.

The challenge for a complete foodie is to strike that middle ground where you eat healthy and yet not compromise on the taste. A lot of food blogs online have tons of ideas to achieve this. Here is one such attempt of mine to make that creamy tasty Dal makhni with no heavy cream and very little butter. I use a bit of ghee. I find that ghee adds tremendous flavor when used in tadka(tempering), especially for Dals. I have used soft tofu to add the creaminess and some fat free milk to bring in the natural milk/cream flavor.
Hmm.. so let's analyze the results here. About 1 tsp butter, 1 tsp ghee are the bad things. Good things : Lentils and beans that provide protein and fiber. Tofu to add more protein.Really yummy taste- totally worth it. :) :)

You can always add more butter and simmer the dal with some heavy cream if the health bug hasn't got to you yet for the more authentic Dal makhni! :)
Which makes me wonder..What were the health numbers (cholesterol, blood sugar, blood pressure) of the Nawabs and Rajas who ate these rich dishes on a daily basis?? ;)

What you need:
Dals:
1/2 cup whole urad dal
1/4th cup Rajma (Kidney beans)
A little less than 1/4th cup chana dal (Bengal gram)

Soaked dals ready to go into the pressure cooker with ginger, chillies and turmeric .

1 tbsp Finely chopped ginger
2 green chillies - finely chopped
1/2 tsp Turmeric powder

For tadka/tempering:
1 tsp ghee
4 Garlic cloves finely sliced
Bay Leaf
1/2 tsp Fenugreek seeds(methi)
1 tsp cumin seeds(jeera)
Asafoetida (hing)- a pinch
2 med tomatoes-freshly pureed
Salt to taste
Red chilly powder to taste

Fenugreek seeds, cumin, garlic, bay leaf and fresh tomato puree

Garam masala powder - 1/2 to 1 tsp
1 tsp sugar - This is optional. But it helps add that sweetish taste that comes from fresh cream/malai.

About 1/4 th cup Soft tofu
1/4 th cup milk - fat free will do!
1 tsp butter (optional)
Finely chopped cilantro for garnish






Method:
1. Wash and soak the 3 dal mixture overnight.
2. Pressure cook the dal with turmeric, ginger, green chillies and some salt. Cook for 6-8 whistles. We want the dal to be completely cooked. Once cooked, mash the dal just a little bit so its smooth and uniform - not to a paste.
3. Fresh tomato puree - Chop the ripe tomatoes into chunks and blend it to a puree with some water.
4. Heat ghee in a deep pan. Add the garlic. Once it is golden, add cumin, fenugreek seeds, bay leaf and hing.
5. Add the tomato puree and let it cook for 2 mins.
6. Next, add in the cooked dal, chilly powder and water if needed.
7. Mix well and bring it to a boil.
8. Add salt, sugar, garam masala powder and adjust seasoning.
9. Add butter. Cover and cook the dal on very low heat for 20-25 mins. Stir occasionally and add few spoons of water if it becomes too thick.
10. While this cooks, blend the tofu and milk together to a smooth puree.
11. Add the tofu puree to dal, mix well. Cook on low heat for another 10 mins till all the flavors come together.

Garnish with cilantro and serve hot with jeera rice or roti.

Caramel Pudding

There are several versions of this simple and yummy dessert. Flan, caramel custard, caramel pudding are what I'm familiar with. They have different textures and cooking methods.
My mom used to make this version of caramel pudding for a long time and I still love this dish for the sheer simplicity and the yummy taste of it. It is a perfect make ahead dish which requires you attention for like 5 mins and then takes its own course!
Eggs and milk are mixed together with sugar and flavoring. Sugar is caramelized and then the mixture is cooked in a pressure cooker. Can't get simpler, can it? :) Making the caramel might be a little tricky for first timers, but I have tried to explain it as best as I can.
I have always been happy with the results by sticking to a few simple rules. Make sure you read the tips in the end.
Serve it chilled with some fruits, nuts and add whipped cream/chocolate syrup to make it fancy. Or, serve it in its best form - simple and plain! :)

Note: If you prefer a very and creamy dense pudding, the oven made one is probably better. This version is a light, fluffy and soft.

What you need:
A wide ish stainless steel vessel that can go in the pressure cooker. See pics.
Pudding
Eggs - 4
Milk - 500 ml
Sugar -
Vanilla essence - 1/2 tsp

Sugar for caramel - About 6 tsps.

Optional flavoring : Try using one of these flavors as per your taste.
Instant coffee granules
Nutmeg powder
Cardamom powder

Method:
1. Beat milk, eggs, sugar and vanilla till they are mixed well. I usually pulse it all in the blender for around 30 seconds. Its fast and easy ;)
If you are using any of the optional flavoring, add it and mix well.
2. Check taste for sugar. Keep in mind, it needs to be a lil less sweet as some sweetness from caramel gets added to it. Keep it aside.

3.  To make caramel : Dust the sugar for caramel fairly evenly in the vessel you want to use. Heat this on a medium to low heat till sugar starts to melt. Keep moving the vessel so that it doesn't burn. Continue heating until sugar caramelizes and turns a golden dark brown. Take care not to burn the sugar - a very dark brown is what you don't want. Sway the vessel so that the caramel forms an even layer on the bottom of the vessel. Take off heat.
Alternatively you could make caramel in another pan and pour it in the vessel you want to use. But I find the above method easiest and less cleanup.

Sugar slowly starts browning

Start tilting the container to mix dry and caramelized sugar

                        

Continue the process till all the sugar caramelizes

All the sugar has caramelized. Sway the container to coat evenly with caramel

Caramel layer ready!

 

Tip: At this stage the caramel is extremely hot, so handle with care. One time, I was naive enough to dip my finger in it :P

5. Add some water in the pressure cooker, keep a small bowl at the bottom - I do this because my vessel is kinda shallow and keeping it directly in the cooker would mean water getting into your pudding.

6. Place the vessel with caramel into the cooker.  Pour the milk and egg mixture into it.
7. Pressure cook this with the whistle on, for about 4 whistles.
8. Switch off heat and let cool completely before taking out the whistle/opening the cooker. 
9. To take out the pudding : Invert a flat serving plate on the pudding vessel and turn it upside down. Slowly lift the vessel and you'll have your beautiful caramel pudding ready to chill in the fridge! :)

A properly done caramel pudding would have a nice (but very thin) layer of brown caramel on top and soft pudding at the bottom.


Important tips:
1. Caramel cooling : If the caramel is still hot and runny, the egg and milk mixture may mix with it and you might not get the thin layer of caramel. If you are using milk and eggs straight from the fridge, you don't need to worry about this as the cold milk will solidify the caramel as soon as you pour it in.
If you are using room temp milk, let the caramel cool and harden completely before pouring the mixture in.

2. Its important that you let the cooker cool completely before taking out the pudding. That's why I call it a make ahead dish. You spend the 5-10 mins in putting it all together, wait for the whistles, switch off the heat and then forget about it for 3-4 hours. When you come back, you're ready to put your pudding in the fridge.