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Shahi Moong Makhani
Moong dal makhani is wonderful. Shahi Dal Makhani was invented by the Khansams of some Mughal emperors. It is made from moong dal. It does take some time to make, but it is wonderful to make. In any case, the lower the flame and the longer you cook any dal, the better its taste.

To make Shahi Moong Makhani, three pulses will be required – whole moong, peeled moong dal and tur ie toor dal. Keep its quantity like this. If you are taking a bowl of whole moong, then take quarter bowl of peeled moong dal and quarter bowl of toor dal. Wash these pulses thoroughly and soak them in separate utensils for three to four hours. Then in a cooker, boil the whole moong first with a quarter teaspoon of salt and a pinch of turmeric powder for two whistles.

Keep in mind that this dal does not have to be cooked much. Just cook it until it becomes soft, that much has to be cooked. Should be standing. Then in the same cooker, add a quarter teaspoon of salt and a pinch of turmeric powder and cook the peeled moong and tur dal for three to four whistles. Both these pulses have to be thawed. Then when they cool down, put them in the grinder and grind them and keep them aside.

Now do some more preparation for this. Keep a bowl of curd and the same amount of cream removed from the milk and keep it aside. Add a quarter teaspoon of coriander powder, crushed red chili, turmeric powder, garam masala or lentil makhani masala and a pinch of asafoetida in the curd, whisk it well and keep it covered. Apart from this, two-three spoons of butter will also be needed in it.

Now cut one big or two medium sized onions into thin rings. Put a quarter teaspoon of salt on these rings, mash it well and squeeze out all its juice by pressing hard. Then heat oil in a pan. Fry the onion rings in it while stirring continuously till they turn almond in color and take out and keep aside. To garnish the lentils, cut pieces of green coriander, green chillies and ginger and keep them aside.

Take out the oil from the pan in which the onion slices were fried, and heat two to three spoons of desi ghee in it. Prepare a small piece of cinnamon, a bay leaf, two small cardamoms and cumin seeds in it. In the same, first add whole boiled moong and then add curd with whipped spices and cook on medium flame while stirring. When the dal becomes thick, add ground tur and moong dal and cook it while stirring. When it comes to a boil, add whipped cream and cook, stirring, till it comes to a boil. This dal becomes thick, so if the water seems less, then you can add a little. In this add fried onion slices and after cooking for five minutes, turn off the flame.

Remove the lentils from the pan in a separate vessel. Now heat 2-3 spoons of butter in a tadka pan. As soon as the butter melts, add a pinch of asafoetida, a spoonful of dried fenugreek and tsp crushed red chilies and pour the tempering over the lentils. Taste salt with a spoon, if it is less, you can add salt as needed. Then serve garnished with green coriander, chilli and ginger paste.

corn barfi
It is the season of festivals. There are many sweets available in the market at home, but the pleasure of home-made sweets is something else. This is the season of maize i.e. corn. Why not make sweet corn. Maize ki barfi is very easy to make and very tasty. To make it, half a kilo of corn kernels, equal quantity of mawa i.e. khoya, about three hundred grams of sugar, hundred grams of desi ghee, four-five crushed small cardamom, pinch of saffron and dry fruits of your choice are required. Nowadays peeled grains of maize are also available in the market. If they are not found, you can cut the corn with a knife to remove the grain.

First of all, wash the corn kernels thoroughly and grind them in a mixer. If there is a problem in grinding, then you can add a little water. Sieve it through a thick sieve and grind the remaining corn once again by putting it in the mixer. Heat half the ghee in a pan. Put dry fruits in it and fry them lightly. Then add the ground corn and fry it on medium flame while stirring continuously till it turns golden in color and it starts leaving ghee. Now add khoya to it and mix well till the mixture starts drying. Now put sugar in a pan and add a cup of water, saffron and crushed cardamom and boil it while stirring.

When the sugar comes to a boil, add it to the corn mixture and cook while stirring. When the water dries up, add the remaining ghee to it and stir and mix. Turn off the flame. Add half the quantity by adding fried dry fruits and let the mixture cool down while stirring. Keep it slightly warm, then spread this mixture by pressing it well in a thick layer in a tray or parat. Add the remaining nuts on top and press. Let it cool down completely. Then cut into the shape of barfi.

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