Monday, March 27, 2017
Monday, March 6, 2017
Raw green banana / Kachkola - 2, boiled and peeled
Yukon Gold Potato - 1 medium sized, boiled
Roasted Cumin Powder - 2 tsp
Aamchur / Raw Mango Powder - 1/2 tsp
Cayenne Pepper - 2 pinches
Besan / Chickpea Powder - 1 tbsp
Cilantro - a handful
Red Onion - finely chopped, around 2 tbsp
Green Chili - 2, finely chopped
Oil for shallow frying or deep frying
For the gravy:
Oil - 2 tbsp
Cumin Seeds - 1 tsp
Bay Leaf - 2
Hing / Asafoetida - 2 pinches (optional)
Fresh Tomatoes - 1/4 cup, chopped
Sugar / Jaggery - 1/2 tsp
Spice Mix - 1 tbsp (A mix of curry powder or cumin coriander powder along with turmeric, cayenne pepper, a tsp of paprika with a couple of tbsp of water)
Water - 3 to 4 cups
Cilantro for garnishing
Mash the boiled banana and potato gather along with salt, roasted cumin powder, cayenne pepper, besan, cilantro, red onion and green chili.
Make small balls and deep fry them in batches in hot oil till they are golden brown. Alternatively, if you are shallow frying them, use a hot cast iron pan with a little oil and flatten the balls slightly so that they are easier to shallow fry. Keep the fried balls aside.
Now heat oil in a large pan and add cumin seeds, bay leaf and hing. Then add the chopped tomato and spice paste. Cook till the tomato and spices mix well and oil separates.
Add 3 to 4 cups of water and bring the gravy to a boil. The gravy may appear watery but the koftas absorb a lot of liquid, so the gravy should at least top the koftas. Add in the fried kofta gently to the gravy and boil for 2 to 3 minutes. . Remove from heat and cover and set aside for at least 10 minutes. Sprinkle chopped cilantro on top and serve.
Saturday, March 4, 2017
Red Lentils - 1 cup
Water - 4 to 5 cups
Turmeric - 1/2 tsp
Red Onion - finely chopped
Green Chili - finely chopped
Cilantro - chopped
Ghee / Mustard Oil - for drizzling on top
Wash the lentils in water, drain and add 4 to 5 cups of water, turmeric and salt and cook till done. The dal should be a little liquid with soup like consistency. Mash it with a fork.
Add the chopped onion, green chili and cilantro on top, drizzle with ghee or mustard oil and serve hot with steamed rice.
Adapted from http://kichukhonn.blogspot.com/2017/03/mushur-dal-sheddho-boiled-masoor-dal.html