Friday, October 12, 2007

LENTILS WITH PALAK

1/2 cup Toor dal
1/3 cup Moong dal(fried)
1 bunch fresh spinach -washed-chopped roughly

1 tbsp- garlic finely chopped

1 small onion-finely chopped
1 medium sized tomato-finely chopped
1/2 tsp ginger finely chopped

3 green chillies finely chopped
1/2 tbsp cumin seeds
1/4 tsp turmeric

1 tsp red chilli powder
1 tbsp oil
Salt to taste

1. Pressure cook ( or boil ) the dals till soft with half the green chillies and turmeric.

2.In a pan, heat ghee. Add the cumin seeds, once they start popping, add garlic, ginger, remaining green chillies and onions.Fry till onions turn golden brown. Add tomato, spinach, turmeric, red chilli powder, salt. Saute the above mixture till it turns soft and golden.

3.Add the boiled daal mix to the above. Mix well, remove from flame. Garnish with fresh coriander leaves.






Sunday, October 7, 2007

Kathi Kebab

Ingredients
Boneless chicken or mutton (cut in 1-inch cubes) 1kg
Raw papaya 2 inch piece
Medium onions 4
Cloves garlic (ground to a paste) 8 inch piece
Ginger (ground to a paste) 1inch piece
Raw papaya (ground to a paste) 2
Black pepper corn 12
Yellow mustard seeds 100 gm
Cumin seeds 1 tsp
Curd 4 tbsp
Ghee 4 tbsp
Onion rings and limes wedges to garnish

Method
Roast separately, peppercorns, mustard seeds and cumin seeds on a griddle, grind very fine and stir into wet masala paste. Add curd and mix thoroughly. Marinate meat in this mixture and refrigerate overnight.

Thread pieces of meat onto skewers and cook under grill or on a barbecue, turning frequently till evenly browned. Cook for a further 10 minutes, basting with melted ghee and turning occasionally. (If preferred the mutton cubes can be pressure cooked, chicken may be pan grilled) Remove from skewers and transfer to a greased frying pan till ready to serve. Heat thoroughly and serve garnished with onion rings and lime wedges.