Ingredients:- 1/4 cup yellow moong dal, 1/4 cup masoor dal, 3/4 cup toor dal, 3/4 cup channa dal, 3 small green chillies, ginger & garlick 1/2 teaspoon each, 2 or 3 curry leaves. one onion finely chopped, 1/2 lime juice, mustard seed, & cumin seeds 1/2 tsp. 2 sprigs coriander chopped,
1/2 tsp red chillie powder and 1/2 tsp tumeric and 4 table spoons ghee.
Method:- Mix all the dals, wash thoroughly and soak for 15 minutes. Pressure cook and remove after approximately 5 whistles. In a saucepan heat some ghee and fry the dry ground masalas after making into a paste. Add the dal and bring to boil, then add the green chillies, ginger, garlick, chopped coriander and cover for a few minutes. Serve hot with rotis or alternatives.
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Wednesday, June 20, 2007
Tuesday, June 5, 2007
North Indian delicacies
Seyal Murghi - Chicken - Sindhi Style
serves 10 - pressure cooking time 5 minutes
Ingredients - 7 tablespoons vegetable oil, 3 large (1/2 Kg) onion chopped, 4 medim (400grms) tomatoes chopped, 1-1/2 Kg chicken pieces, 10 grms ginger chopped, 6 green chillies chopped, 1 cup curd beaten, 1 teaspoon ed chillie powder, 1 tablespoon coriander powder, 4 teaspoons salt.
Method
Heat oil in cooker for 2 mins. Add onions and fry till transparent. Add tomatoes. Stir fry for about 2 mins. Add all other igredients. Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 5 mins. Remove cooker from heat. Allow to cool naturlaly. Open cooker. Place ooker on high heat. Cook till liquid dries up and oil shows separately ( approx. 10 mins) stirring occasionally. Serve hot.
Rajma - Kidney beans curry
Serves 10 - Pressure cooking time 20 mins.
Ingredients - 10 grms ginger, 12 flakes garlic, 1/2 cup vegetable oil, 3 whole dry red Kashmiri chillies, 2 large(300 grms) onions grated, 3 large (450 grms) tomatoes chopped, 1 tablespoon red chillie powder, 5-1/2 teaspoons salt, 2- 1/2 cup kidney beans - soaked overnight or in hot water for 2 hours and drained. 4-1/2 cup water, 1 teaspoon garam masalas powder( cloves, cardamom, cinamon).
Method
Grind ginger and garlic into a paste. Heat oil in cokker for about 3 mins. Add chillies. Stir for a few seconds. Add onions and fry till golden brown. Add giner garlic paste. Stir for a few seconds. Add tomtoes, chilli powder and salt. Cook till tomtoes are pulpy and oil shows separately ( approx. 5 mins), stirring occassionally. Add beans and water stir. Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 20 mins. Remove cooker from heat. Allow to cool naturally. Open cooker. Partially mash beans with back of ladle till gravy is creamy. Add garam masala powder. Stir. Serve hot.
serves 10 - pressure cooking time 5 minutes
Ingredients - 7 tablespoons vegetable oil, 3 large (1/2 Kg) onion chopped, 4 medim (400grms) tomatoes chopped, 1-1/2 Kg chicken pieces, 10 grms ginger chopped, 6 green chillies chopped, 1 cup curd beaten, 1 teaspoon ed chillie powder, 1 tablespoon coriander powder, 4 teaspoons salt.
Method
Heat oil in cooker for 2 mins. Add onions and fry till transparent. Add tomatoes. Stir fry for about 2 mins. Add all other igredients. Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 5 mins. Remove cooker from heat. Allow to cool naturlaly. Open cooker. Place ooker on high heat. Cook till liquid dries up and oil shows separately ( approx. 10 mins) stirring occasionally. Serve hot.
Rajma - Kidney beans curry
Serves 10 - Pressure cooking time 20 mins.
Ingredients - 10 grms ginger, 12 flakes garlic, 1/2 cup vegetable oil, 3 whole dry red Kashmiri chillies, 2 large(300 grms) onions grated, 3 large (450 grms) tomatoes chopped, 1 tablespoon red chillie powder, 5-1/2 teaspoons salt, 2- 1/2 cup kidney beans - soaked overnight or in hot water for 2 hours and drained. 4-1/2 cup water, 1 teaspoon garam masalas powder( cloves, cardamom, cinamon).
Method
Grind ginger and garlic into a paste. Heat oil in cokker for about 3 mins. Add chillies. Stir for a few seconds. Add onions and fry till golden brown. Add giner garlic paste. Stir for a few seconds. Add tomtoes, chilli powder and salt. Cook till tomtoes are pulpy and oil shows separately ( approx. 5 mins), stirring occassionally. Add beans and water stir. Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 20 mins. Remove cooker from heat. Allow to cool naturally. Open cooker. Partially mash beans with back of ladle till gravy is creamy. Add garam masala powder. Stir. Serve hot.
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