October 7, 15:03Aaj Tak

How to make Shirmal at home from milk and ghee, imitating the taste of the famous dish from Chandni Chowk

The mention of Shirmal, a luxurious sweet bread found on the streets of Old Delhi, such as Chandni Chowk, or in the lanes of Lucknow, stimulates the appetite. 'Shir' means milk, and 'mal' means food; it is a very special dish made from a rich combination of milk and clarified butter.

Traditionally, it is cooked in a tandoor, brushed with saffron milk and ghee. Its sweet and velvety taste is enjoyed by everyone, whether with corma, kebabs, or tea. Many believe that it is impossible to make at home without a tandoor; however, if you mix flour, milk, ghee, saffron, and cardamom in the correct proportions and bake it on a griddle or in an oven, it will turn out softer and tastier than store-bought.

The following ingredients are required for preparation: 2 cups of flour, 1/2 cup of warm milk (for kneading the dough), 4 tablespoons of ghee (for brushing and adding to the dough), 1/2 cup of crushed sugar (to taste, can be adjusted), 10-12 strands of saffron (soaked in 2 teaspoons of warm milk), 1/2 teaspoon of baking powder, 1/4 teaspoon of cardamom powder, 1/4 teaspoon of kewra or rose water (for a royal aroma), a pinch of salt, and a little milk (for brushing on top).

First, sift the flour, crushed sugar, baking powder, cardamom powder, and a pinch of salt into a large bowl. Add 3 tablespoons of ghee and mix thoroughly by hand to form a dough. Then, gradually add the kewra water and a small amount of warm milk to knead a very soft dough.

Cover the dough with ghee or a damp cloth and let it rest for 30 minutes to stabilize. After that, roll out the dough using a rolling pin into a shape slightly thicker than a regular paratha or naan. Next, make small holes all over the surface of the bread with a fork so that it does not rise too much and cooks evenly.

Heat a griddle over medium heat. Brush one side of the Shirmal with milk and place it on the griddle. When the bottom side is slightly browned, flip the bread and fry it directly over the heat until golden spots appear. Alternatively, you can bake it in a preheated oven at 180°C for 8–10 minutes. Immediately after baking, generously brush the hot Shirmal with the soaked saffron milk and a generous amount of ghee. The finished Chandni Chowk style Shirmal can be served with corma or tea.

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www.aajtak.inOctober 3, 08:42

Punjabi Dal Tadka Recipe: How to Make a Homemade Version of the Restaurant Dish

If you want to try something more sophisticated and flavorful than ordinary everyday lentils, you can make Punjabi Dal Tadka. This soup is made from chana dal and tur dal, and the addition of grated garlic, cumin, and dried red chilies significantly enhances its taste. Below is a simple instruction on how to prepare this dish at home.

Dal is an integral part of Indian cuisine and is often cooked in most homes. Punjabi Dal Tadka is distinguished by its spicy and aromatic flavor because spices are added to it, and a mixture of garlic, cumin, and dried red chilies is poured over the top. It is served with roti, naan, paratha, or rice. Next is a detailed description of the ingredients and the cooking process.

For the Dal:

1/2 cup chana dal

1/2 cup tur dal

1/2 teaspoon turmeric powder

1/2 teaspoon salt

1 cup water

For the Gravy:

2 tablespoons oil

1 teaspoon cumin

1 teaspoon ginger-garlic paste

1 finely chopped onion

1 finely chopped tomato

1/4 teaspoon salt

1 teaspoon coriander powder

1/2 cup water from the dal

1/2 teaspoon dried methi

1 finely chopped green chili

1/2 teaspoon garam masala

For the Tadka:

2 tablespoons oil

1/2 teaspoon cumin

1 teaspoon finely chopped garlic

2 whole dried red chilies

1/2 teaspoon finely chopped ginger

1/2 teaspoon red chili powder

2 tablespoons finely chopped green cilantro

To begin, the chana dal and tur dal should be thoroughly washed and soaked separately for about two hours. After that, both dals are placed in a pressure cooker together with turmeric, salt, and water, and cooked until they reach 3-4 whistles, until the dal is completely soft.

Next, heat the oil in a pot and fry the cumin. Then add the ginger-garlic paste and fry for a few seconds. After that, add the finely chopped onion and cook until light golden brown.

When the onion is browned, add the tomatoes, salt, coriander powder, green chili, and garam masala. Mix all the ingredients well and simmer until the tomatoes become soft and the spices are fully cooked. Then add the dried methi and mix.

After this, pour in half a cup of water from the dal and the cooked lentils. Add a little water as needed and cook the dal on low heat for 5-7 minutes so that the spice aromas penetrate well into the dal.

Now proceed to prepare the tadka for the dal. For this, heat the oil in a small pan. Add cumin, finely chopped garlic, ginger, and whole dried red chilies to it, frying until golden brown. Finally, add red chili powder and green cilantro.

Pour the ready tadka over the hot dal. Thus, Punjabi Dal Tadka is ready. It is served with cumin rice, plain roti, tandoori roti, naan, or paratha.

www.aajtak.inSeptember 26, 08:00

Recipe for Signature Sorghum Stuffed Paratha from Surat

Sorghum paratha with filling, which can be found on the streets of Surat, is very popular, and its taste differs from regular sorghum bread. If your children are reluctant to eat sorghum bread, you can make stuffed sorghum paratha at home. This recipe does not require much time and has a very good taste.

Gujarati cuisine, along with the cuisines of Rajasthan and Maharashtra, is very loved by people, and it is prepared using local spices. Usually, in the morning, most Indian households prepare parathas—sometimes simple ones, sometimes with potato and cabbage or with lentils. Although everyone makes wheat flour parathas, you may never have tried sorghum paratha.

In the city of Surat, Gujarat, they sell stuffed sorghum paratha that has an incredible taste. One such paratha can satisfy you, and it does not require much effort to prepare. Both children and adults enjoy eating it and will ask for it to be made again. Below is a method for preparing stuffed sorghum paratha at home.

Preparing the Dough

First, take sorghum flour into a bowl and add a little salt, then knead a soft dough with warm water. Sorghum flour does not hold together as easily as wheat flour, so add the water gradually and knead the dough thoroughly.

Preparing the Filling

After kneading the dough, to prepare the filling, mix finely chopped onion, green pepper, green coriander, ajwain, red pepper, coriander powder, turmeric, and salt in a bowl. It is advisable to add a little amchur powder to make the taste more tangy.

Shaping and Frying

Take a firm ball of dough and gently flatten it with your hands. Place the prepared filling in the center, close the edges, and form it into a round shape again. Carefully give it the shape of a paratha by pressing lightly. Since sorghum flour can crumble, roll it very carefully; if possible, form the paratha by slowly pressing with your palm.

Heat a skillet and place the prepared sorghum paratha on it. After it lightly browns on both sides, brush it with a little oil and fry well. When the paratha becomes golden and crispy on both sides, remove it from the skillet.

What to Serve With?

Hot stuffed sorghum paratha is recommended to be served with yogurt, green chutney, pickles, or butter. If you are making it for children, you can add cheese to the filling to provide them with extra protein.