DAAL
My first dish is Daal, a very easy to cook dish. U don't need many ingridients or strong spices so its hard to do anything wrong
My first dish is Daal, a very easy to cook dish. U don't need many ingridients or strong spices so its hard to do anything wrong
1 tea cup red lentils (toor daal is also fine)
1 good size onion
8 cloves garlic
1 good size tomatoe
Few curry leaves
Turmeric
Salt
Mustard seeds
1 good size onion
8 cloves garlic
1 good size tomatoe
Few curry leaves
Turmeric
Salt
Mustard seeds
First wash the lentils properly, then put them for boiling in at least 2 litres of water.
Slice the onion in very thin slices, keep just a few aside and put the rest into the pan with the lentils.
Now cut the garlic clove, one in about 8 pieces and put half of them aside to the few onions you kept.
Cut the tomatoes in small pieces and add it to the pan.
Slice the onion in very thin slices, keep just a few aside and put the rest into the pan with the lentils.
Now cut the garlic clove, one in about 8 pieces and put half of them aside to the few onions you kept.
Cut the tomatoes in small pieces and add it to the pan.
Now add a pinch of turmeric, a teaspoon of comin and salt to taste
Now let it simply boil for 1.5 to 2 hours. Depending if you want your deal thick or thin you can always add water or just let it reduce
After the lentils are ready cooked take the remaining onions and garlic clove. Heat some oil in a deep frying pan, add some mustard seeds and wait until they crackle. Add the onions, garlic cloves and about 8 curry leaves. As soon as the onions are brown, add the boiled lentils, of course with the water. Let it cook for about 10 minutes and then serve it. As a side dish it is enough for 4 - 5 persons.
-------------------------------------------------------------------------------------------------------------
ALOO GOBI
-------------------------------------------------------------------------------------------------------------
ALOO GOBI
- 2 cups of cut cauliflower (cut into small florets)
- 2 medium potatoes (cubed into bite sized pieces)
- 1/2 inch shredded ginger
- 3 teaspoons coriander powder (dhania)
- 1/4 teaspoon turmeric (haldi)
- 1/4 teaspoon cayenne pepper ( lal mirch)
- 3 tablespoons water
- 3 tablespoons oil
- Pinch of Asafetida (Hing)
- 1/2 teaspoon cumin seeds (jeera)
- 2 green chilies, sliced in long pieces
- 2 bay leaves
- 1 teaspoon salt (to taste)
- 1 teaspoon mango powder (amchoor)
- 2 tablespoons of chopped cilantro (green coriander)
- 1/4 cup water as needed
- In a small bowl, mix the shredded ginger, coriander powder, cayenne pepper, turmeric, and 3 tablespoons of water to make a paste.
- Heat the oil in a pan.
- Add hing and cumin seeds to the oil after seeds crack add the bay leaves and green chilies and stir for a few seconds.
- Next, add the spice paste and stir for a minute until spices start leaving the oil.
- Add cauliflower, potatoes, 2 tablespoons of water and salt. Mix well. Cover the pan and let it cook on medium heat for about 15 to 20 minutes until the vegetables are tender. Make sure to stir gently every 3 to 4 minutes.
- Lastly, add the mango powder and fresh cilantro (green coriander). Mix everything and cover for a minute. Adjust the salt to your taste
----------------------------------------------------------------------------------
