|
Malai Vegetables
Ingredients:
3 onions
5 carrots
15-20 French beans
3 potatoes
1 cup green peas
100 gms cauliflower
1-cup fresh cream
1-cup milk
4 tbsp tomato ketchup
2 tbsp butter
½ tsp red chili powder
Salt to taste
Ghee for frying
Method:
Cut vegetables into big, long pieces. Boil beans, carrots,
cauliflowers and green peas. In a pan, fry sliced onion in
butter until pale in color. Separately, fry potatoes in
ghee and keep aside. Mix cream, milk and tomato ketchup.
Add the veggies to the fried onions, then the prepared
sauce, potatoes salt and chili powder, and cook on a slow
fire for about 10 minutes. Serve hot.
Chana Dal Kababs
Ingredients:
500 gms chana dal
½ litre milk
4-5 cloves garlic
1-inch piece ginger
1 tbsp poppy seeds
1 tbsp cumin seeds
3 black cardamoms
6 cloves
1 tsp red chili powder
8 pepper corns
1 tbsp raisins
7-8 cashew nuts
2-3 sticks of cinnamon
1 bunch cilantro
2 onions cut and fried
Salt to taste
Oil to fry
Method:
Wash and soak the dal in milk for two to three hours.
Grind the dal with all the ingredients excluding fried
onions, cilantro and raisins. Heat two tsp oil in a pan
and add the dal, along with a little bit of water. Cook on
medium flame until thick. Remove and cool. Knead it with a
little oil. Make small balls of the mixture, stuffing each
one with raisin, cilantro and fried onions. Deep fry
kababs and serve hot with pudina chutney or tomato sauce.
Aloo Ka Raita
Ingredients:
2 cups of yogurt
2 potatoes boiled
Salt
Pepper
Chili powder
Chaat masala
Small bunch of cilantro
Method:
Beat the yogurt until soft and creamy. Add salt, pepper
and chili powder. Peel and chop potatoes. Add to the
yogurt. Sprinkle coriander powder, chili powder and chaat
masala. Garnish with chopped cilantro. Refrigerate till
chilled.
|
