Ingredients of this recipe:
4 seeded and sliced Red chili (Lal Mirchi)
2 chopped Garlic cloves (Lasun)
5 small Onion (Pyaj)
2 tsp crushed Brown Sugar (Cheeni)
1/2 cup Coconut Cream (Nariyal Malai)
2 tsp Fish Sauce
1 tblsp Tamarind Water (Imli Ka Pani)
4 boneless Chicken Breast
As required Basil Leaves (Tulsi)
As required Coriander Leaves (Dhania Patta)
As required Salt (Namak)
Method to make this recipe
• Grind chilies, garlic and onion to make a paste like mixture.
• Combine sugar, coconut cream, fish sauce, tamarind water and salt.
• Stir continuously.
• Make cut 4 slashes in chicken breast.
• Place chicken in a shallow dish.
• Pour over spice mixture.
• Turn to coat.
• Cover dish.
• Place it aside for 1 hour.
• Place chicken on a piece of foil.
• Grill chicken for about 4 minutes a side.
• Bast occasionally till cooked thoroughly.
• Garnish with basil or coriander leaves.
Dal Dhokli
Dal Dhokli (Dumlpings in Lentil Curry)
Ingredients
For Dal
• 1 cup tuvar dal.
• 2 tbsps peanuts, soaked in water for 30 minutes.
• 1 tsp cumin seeds.
• 5 cloves garlic, chopped.
• 4 cocums.
• 1/2 tsp turmeric powder.
• 1/2 tsp chilli powder.
• 1 cup tuvar dal.
• 2 tbsps peanuts, soaked in water for 30 minutes.
• 1 tsp cumin seeds.
• 5 cloves garlic, chopped.
• 4 cocums.
• 1/2 tsp turmeric powder.
• l/2 tsp chilli powder.
For the dhokli :
• 1 cup wheat flour (aata).
• 1/2 tsp turmeric.
• 1/2 tsp chilli powder.
• 1/2 tsp asafetida.
• Oil.
• Salt to taste.'
Method
1. Boil the dal and the peanuts in a pressure cooker till soft. Keep aside.
2. Heat 1 tbsp ghee in a pan and add cumin seeds, garlic, asafetida and finally, the boiled dal.
3. Add cocum, turmeric powder, chilli powder, sugar and curry leaves. Boil and add salt to taste.
4. To make the dhokli, mix the flour, salt, turmeric, chilli powder, asafetida and a little oil and make a stiff dough with water.
5. Knead well and roll out into 10 cms discs.
6. Cut the discs into diamonds or squares with a knife and drop them into the boiling dal mixture.
7. When all the dhokli pieces are put in, boil the dal for a further 15 minutes on a low fire.
8. Garnish with coriander leaves and serve hot.
Ingredients
For Dal
• 1 cup tuvar dal.
• 2 tbsps peanuts, soaked in water for 30 minutes.
• 1 tsp cumin seeds.
• 5 cloves garlic, chopped.
• 4 cocums.
• 1/2 tsp turmeric powder.
• 1/2 tsp chilli powder.
• 1 cup tuvar dal.
• 2 tbsps peanuts, soaked in water for 30 minutes.
• 1 tsp cumin seeds.
• 5 cloves garlic, chopped.
• 4 cocums.
• 1/2 tsp turmeric powder.
• l/2 tsp chilli powder.
For the dhokli :
• 1 cup wheat flour (aata).
• 1/2 tsp turmeric.
• 1/2 tsp chilli powder.
• 1/2 tsp asafetida.
• Oil.
• Salt to taste.'
Method
1. Boil the dal and the peanuts in a pressure cooker till soft. Keep aside.
2. Heat 1 tbsp ghee in a pan and add cumin seeds, garlic, asafetida and finally, the boiled dal.
3. Add cocum, turmeric powder, chilli powder, sugar and curry leaves. Boil and add salt to taste.
4. To make the dhokli, mix the flour, salt, turmeric, chilli powder, asafetida and a little oil and make a stiff dough with water.
5. Knead well and roll out into 10 cms discs.
6. Cut the discs into diamonds or squares with a knife and drop them into the boiling dal mixture.
7. When all the dhokli pieces are put in, boil the dal for a further 15 minutes on a low fire.
8. Garnish with coriander leaves and serve hot.
Gatte Ki Sabji
ingredients
• Besan 200 gm
• Dhaniya 1 tsp.
• Ghee 2 tbsp.
• Curd 250 gm
• Salt 1 tsp..
• Oil 2 tsp.
• Red chilly powder 1 tsp.
• Haldi a pinch
Method
1. Mix besan while adding ½ tsp. Salt, ½ tsp red chilly powder, ½ tsp. Dhaniya powder and ghee. Make a stiff dough.
2. Make 5-6 thin and long strips of the dough.
3. Put these strips in boiling water and cook for 5 minutes.
4. Cut these gattas into small pieces.
5. Strain the curd through a strainer.
6. Add ½ tsp. Salt, ½ tsp red chilly powder, ½ tsp. Dhaniya powder and haldi to the curd. Mix well.
7. Add the gatta pieces.
8. Heat oil in a kadahi.
9. Put the tadka of jeera and add the curd mixture.
10. Cook it for 5-7 minutes while stirring continuously till it comes to a boil.
11. Simmer the flame and cook for another 5-7 minutes.Turn off the gas.
12. Finally put the tadka of red chilly powder
• Besan 200 gm
• Dhaniya 1 tsp.
• Ghee 2 tbsp.
• Curd 250 gm
• Salt 1 tsp..
• Oil 2 tsp.
• Red chilly powder 1 tsp.
• Haldi a pinch
Method
1. Mix besan while adding ½ tsp. Salt, ½ tsp red chilly powder, ½ tsp. Dhaniya powder and ghee. Make a stiff dough.
2. Make 5-6 thin and long strips of the dough.
3. Put these strips in boiling water and cook for 5 minutes.
4. Cut these gattas into small pieces.
5. Strain the curd through a strainer.
6. Add ½ tsp. Salt, ½ tsp red chilly powder, ½ tsp. Dhaniya powder and haldi to the curd. Mix well.
7. Add the gatta pieces.
8. Heat oil in a kadahi.
9. Put the tadka of jeera and add the curd mixture.
10. Cook it for 5-7 minutes while stirring continuously till it comes to a boil.
11. Simmer the flame and cook for another 5-7 minutes.Turn off the gas.
12. Finally put the tadka of red chilly powder
Papad ki sabzi
Ingredients
* 200 gm papad (fried and broken into 2/3 inch pieces)
* 6 tbsp ghee
* 300 gm yogurt
* 1 tsp cumin seeds
* 2 tbsp coriander powder
* 1 tsp red chilly powder
* 4 tbsp ginger-garlic paste
* 1 tsp chopped ginger
* 1 tbsp chopped green chillies
* 2 tbsp chopped fresh coriander
* Salt to taste .
Method
1. Heat ghee in a pan add the cumin seeds.
2. When they start to crackle add ginger garlic paste, red chilly powder, coriander powder and turmeric powder.
3. Fry for 3-4 minutes over medium heat, add chopped ginger and green chillies.
4. Then add the beaten yogurt and fry for another 3 minutes.
5. Add 1 cup of water and bring to a boil.
6. Put the papad pieces into the boiling gravy and lower the flame to a simmer and
7. cook for 6 - 7 minutes.
8. Season to taste, remembering that papad is already salted.
9. Garnish with fresh coriander.
* 200 gm papad (fried and broken into 2/3 inch pieces)
* 6 tbsp ghee
* 300 gm yogurt
* 1 tsp cumin seeds
* 2 tbsp coriander powder
* 1 tsp red chilly powder
* 4 tbsp ginger-garlic paste
* 1 tsp chopped ginger
* 1 tbsp chopped green chillies
* 2 tbsp chopped fresh coriander
* Salt to taste .
Method
1. Heat ghee in a pan add the cumin seeds.
2. When they start to crackle add ginger garlic paste, red chilly powder, coriander powder and turmeric powder.
3. Fry for 3-4 minutes over medium heat, add chopped ginger and green chillies.
4. Then add the beaten yogurt and fry for another 3 minutes.
5. Add 1 cup of water and bring to a boil.
6. Put the papad pieces into the boiling gravy and lower the flame to a simmer and
7. cook for 6 - 7 minutes.
8. Season to taste, remembering that papad is already salted.
9. Garnish with fresh coriander.
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