Category Archives: Miscellaneous

Tarka Dhal

Serves 4.

Ingredients:

  • 1 cup split red lentils
  • 3 1/2 cups water
  • 1 tsp salt
  • 2 tsp sunflower oil
  • 1/2 tsp black or brown mustard seeds
  • 1/2 tsp cumin seeds
  • 4 shallots, finely chopped
  • 2 fresh green chiles, chopped
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 fresh tomato, chopped
  • 2 tbs chopped fresh cilantro leaves

Wash lentils under running water until water runs clear then put into a medium sauce pan, add water, and bring to a boil.  Reduce heat to medium and skim off foam.  Cook, uncovered, for 10 minutes, then reduce heat to low, cover, and cook for a further 45 minutes, stirring occasionally.  Stir in salt.
Meanwhile, heat oil in a small saucepan over medium heat, and when hot, and mustard seeds, follow by cumin seeds.  Add shallots and chiles and cook, stirring, for 2-3 minutes.  Add turmeric and ground cumin.  Add tomato and cook, stirring, for 30 seconds.  Fold the shallot mixture into cooked lentils, then stir in cilantro.  Remove from heat and serve immediately.

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Indian Fried Fish

Prep: 15 min; Cook: 20 min; Serves: 4

Ingredients:

  • 1 lb 2 oz firm white fish fillets
  • 1 tsp garam masala
  • 3/4 cup chickpea flour
  • 1/4 tsp ground turmeric
  • 1/4 tsp chilli powder
  • 2 eggs, lightly beaten
  • 2 tbsp chopped cilantro leaves
  • oil, for shallow frying
  • steamed rice, to serve

Wash the fish fillets, pat them dry, and cut them in half length wise. Sift the garam masala, turmeric, chickpea flour, 1 teaspoon salt, and 1/4 teaspoon pepper into a bowl. Add the coriander and combine; spread the mixture onto a plate. Dip fish fillets into the egg and spiced flour, shaking off excess coating. Heat 3/4 inch depth of oil in a frying pan. Fry the fillets in batches over high heat for 5 minutes, or until crisp and golden brown; serve with rice and enjoy!


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Mutton Chops

Ingredients:
10 pieces lamb chops
3/4 tsp. garlic paste
3/4 cup yogurt
1 tsp. aniseed, red chilli powder
5 cloves
4 tbsp. oil
1 tbsp. lemon juice, ginger paste
2 tsp. gram flour
a small piece of raw papaya or 1/2 tsp. black cardamom
1/4 tsp. black pepper
Salt to taste

Method:
Flatten the chops with a hammer/chopper. Rub ginger-garlic paste and keep aside. Dry & roast the’ besan’ in a pan till brown. Sprinkle it on the chops. Beat the curd in a bowl and keep aside. Grate raw papaya and rub well on meat. Add yoghurt and remaining ingredients, mix well. Add little oil to it. Marinate the mutton in this marinade for one hour. Fry the chops for about 5 minutes in a pan with 1 tablespoons oil. and then transfer to the microwave. Cover, sprinkle with a little water and micro them for 6 minutes. Stand them for another 3 minutes and serve with onions, mint and a dash of lemon juice.


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Poli

Ingredients:
2 cups maida
¼ cup cooking oil
a small pinch haldi powder
¾ cup jaggery
1 cup channa dal
4 teaspoons toovar dal
ghee for shallow frying polis
salt to taste
2 to 4 skin peeled and pound cardamoms

Method:
Knead maida, cooking oil, and haldi into a fine dough and keep aside for 2 hours.
Pressure cook the channa dal, toovar dal and a pinch of salt.
Melt jaggery in a pan, and add the cooked dal mixture to this, and mix it well. Add the pounded cardamoms to this and let it cool.
Make small balls and keep them aside.
Make them similar to stuffed chapatis with the kneaded dough and the jaggery balls and shallow fry them using ghee.


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