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DAAL MAKHANI (BLACK LENTIL CURRY)

Both of my children start pre-school today. I have been with them for 3.5 years straight with a couple hours away here and there. I’ll be honest and say I’m a mix of emotions today. I’m excited for them because they are so ready for this and I am too. But I’m also a tiny bit sad because it means my babies are growing up. I haven’t cried yet though :)…there’s still the rest of the day though *LOL*

Today’s milestone calls for some comfort food, a staple dish in every Kashmiri home, especially in the colder months- daal makhani (black lentil curry), which reminds me of my mom. I used to love eating this (with boiled eggs!) after coming home from a long day at school & work. Passing along the tradition to my kids, and now you all through this recipe! Note: I don’t show the boiled eggs here because of my daughter is allergic.

A single pat of butter is placed on top of the daal as a finishing touch, which was a trick passed down to my mom from her mom. The word “Makhan” literally translates butter. I LOVE BUTTER. Little known fact about me 🙂

DAAL MAKHANI (BLACK LENTIL CURRY) RECIPE:

Ingredients:

2 cups Black lentils
4 cups water
1/2 tsp Garam Masala
1/2 tsp Coriander, ground
1/2 tsp Red chilli powder
1/2 tsp Salt
Thadka (oil seasoning)
3 tsp Unsalted Butter, cold
1 tbsp Black seeds (Kolonji/nigella)
2 Garlic Cloves, sliced thin

Preparation:

  1. Add the water, lentils, garam masala, coriander powder, red chilli powder and salt to a pot, stir and boil on medium heat on stove. Leave uncovered and stir occasionally.
  2. Cook lentils until soft, approximately 40 minutes.
  3. Meanwhile, make the thadka (which is the flavourful oil seasoning for daals)
  4. In a large pan on medium heat on stove, add in the cold butter. Allow to melt.
  5. Add in the thinly sliced garlic cloves and watch closely-once they are light golden add in the black seeds and sauté for 2 minutes.
  6. Remove from heat.
  7. Once the daal is done, take the thadka (oil seasoning) and carefully pour on top of the daal.
  8. Top with cilantro and one pat of butter and serve with warm naan!

Want to make this daal in the instant pot? HERE’S HOW:

Instant Pot: Add the water, lentils, garam masala, coriander powder, red chilli powder and salt to a pot, stir and close lid of instant pot. Seal the sent. Select the ‘Multigrain’ button which automates to 40 minutes or so. Continue on with the recipe.

TIP: if there is too much water, just boil it off (sautee button on instant pot). If daal is too dry, add more water. ENJOY!

 

I hope you’ll try this recipe out and let me know how it turns out! It As always, let me know if you try out this recipe by tagging me @kashmirifoodie #kashmirifoodie, I would love to see your beautifully delicious creations!

xoxo

Tabassum 

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Spicy Baked Salmon

If you’re crunched for time, this spicy baked salmon is the perfect dinner for you. It comes together in just 1o minutes (with a little pre-planning!) and is a family favourite around here.  It’s simple, wholesome and pairs great with a variety of sides! and hey, my toddlers love this salmon so this recipe is a total mom win 🙂

Remove the frozen salmon from the freezer in the morning before you leave for work OR thaw your salmon, marinate and bake right away!  Either way, it’s a pretty low maintenance kind of dish!

Ingredients:

2 Wild Pacific Salmon Fillets

3 tsp soy sauce

2 tsp raw organic honey

1/4 tsp red hot chilli powder (laal mirch)

1 tsp vegetable oil

Method:

Pre-heat oven to 400 degrees

Coat the baking dish with the vegetable oil

Pat dry the salmon with paper towel. This will remove excess liquid.

Place salmon into the baking dish

Combine the soy sauce, honey and chilli powder together

Pour the mixture over the salmon

Bake at 400 degrees for 10 minutes

Once done, there may be excess glaze on the baking sheet, spoon this over the salmon a couple of times for extra flavour

Serve with salad or any side of your choice

Dinner’s ready!

 

 

Happy to help!

Let me know if you try out this recipe and which milk you chose to use! I usually reply to emails within 24 hours 🙂

xoxo

Tabassum

@kashmirifoodie

 

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Eggplant Pizza

 

I love pizza! But I don’t love the crazy amount of calories in it (approx 300 calories per slice) and I don’t find it super filling either. Solution: Eggplant pizza to the rescue!😍

INGREDIENTS:
1 eggplant, cut into 1 inch rounds
Pizza Sauce
Any toppings of your choice

METHOD:
Assemble pizza using the eggplants as the “crust”
Top with your favourite toppings
Bake at 350 for 25 mins (or until soft but not super mushy 😅)

And there you have it! Approximately 60 calories per slice…not bad! This is a nutrient rich alternative to pizza that will leave you feeling full and satisfied. Plus you can have multiple slices and not worry about it taking up half of your daily total calorie intake…woohoo!

Enjoy!

 

Happy to help!

Let me know if you try out this recipe and which milk you chose to use! I usually reply to emails within 24 hours 🙂

xoxo

Tabassum

@kashmirifoodie

 

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The Easiest Baked Potatoes Ever!

 

 

One of those days where the kids wouldn’t eat pilau and kabobs (that they LOVED the day before) so I popped these potatoes into the oven for an after-nap snack. Their nano mum made these a while back (my mom) and the kids loved them so I’ve been making them since…thanks mama.

You only need a few ingredients to make these, which is my type of recipe folks. Simple is best.

Ingredients:
➕potatoes (I used red skinned)
➕ 1/2 tsp salt
➕1/2 tsp pepper
➕1 tsp garlic powder
➕vegetable oil (or olive oil)

Method:
➕preheat oven to 425 degrees
➕slice up potatoes and lay flat into pre-greased baking sheet (it’s ok if they overlap a bit )
➕drizzle a little bit of oil on top of the potatoes then sprinkle the spices mentioned above
➕mix it all with your hands to get even coating 🙌🏻
➕even out the potatoes on the baking sheet ➕pop it into the oven and bake for 30 minutes

I guarantee these won’t last long, my kids woke up and ate half the tray already #winning Andddd I won’t lie I had to stop myself from snacking on these while I did the photo shoot.

Let me know if you try out this recipe and don’t forget to tag me on Instagram @kashmirifoodie

 

xoxo

Tabassum

 

 

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Dairy Free Iced Coffee

Summer is here…and so is Iced Coffee!

Hey/salaams! So I took some much needed time off after Eid as I was feeling a bit burnt out (ummm hi I wrote two e-cookbooks in less than a month!) but I’m back now!

I love summer and I love coffee. I just don’t like drinking hot coffee on a hot summers day though….cuz hello I’ll be a sweat ball LOL.

SO! I’ve been experimenting with iced coffee and guys- I love it!!! So easy to make and super delicious!

Dairy Free Iced Coffee!

I have recently started reducing the amount of dairy that I consume and I am just loving coconut milk and/or sweetened condensed coconut milk.  So yum.

Here’s the recipe:
1 cup freshly brewed coffee (I used my Nespresso machine to brew my usual coffee but you can use any coffee- even instant!)
2 tbsp sweetened condensed coconut milk
Handful of iceMethod:
1. Brew your coffee and place in fridge to chill. I brew mine and chill overnight.
2. Add in the condensed coconut milk
3. Mix together and add in ice.
4. Enjoy your iced coffee on a hot summers day :)Notes:
-any dairy can be used but you may need to add sugar
– sweetened condensed coconut milk is sweet so no need to add additional sugar
-the coconut milk gives this coffee a hint of coconut flavor which I love!
-I have also tried this with leftover condensed milk and it was incredible…however the calories in it increase with the additional sugar. Definitely worth trying !

Happy to help.

Let me know if you try out this recipe and which milk you chose to use! I usually reply to emails within 24 hours 🙂

xoxo

Tabassum