Ingredients:
Gram flour (besan) 4 tbsp
Onions 2 medium, ground
Ginger/ garlic paste 1 tbsp
Red chilies ½ tbsp, powdered
Garam masala 1 tsp, powdered
Fenugreek 6 seeds
Ajwain ½ tsp
Baking soda pinch
Yogurt 1 cup
Lemons 2
Green chillies 4
Fresh coriander 1 bunch
Salt to taste
Oil 1 cup
Method:
Beat yogurt, add gram flour, ajwain, ½ tsp garam masala, pinch baking soda, salt and juice of 2 lemons and mix well. Add one tbsp of oil, put on low heat and stir till lightly cooked. Grease a tray and spread out the gram flour mixture on it. Cut into squares when cool.
Heat oil in a large pan, add fenugreek, heat for a minute then add onions and other spices and stir for a few minutes. Pour 2 –2 ½ glasses of water, lower heat and let it cook. In another pan heat oil for deep frying and fry the gram flour khandoiyan till golden brown and transfer to the pan with the curry, sprinkle chopped greens and leave on low heat till the oil rises to the surface.
Serves: 5
Ingredients:
125 g besan/gram flour
100 g buttermilk or yogurt
1 tsp slat
½ tsp baking soda
½ tsp cumin seeds
3 long green chillies, chopped
12-15 fresh mint leaves, chopped
¼ bunch fresh coriander leaves, chopped
½ tsp mustard seeds
1-2 stalks curry patta
1 tbsp oil
Method:
Blend the gram flour with buttermilk or yogurt, salt and baking soda. Add the cumin seeds, green chillies, mint and coriander leaves. Put in a blender and grind to a smooth paste. Pour into a heavy-based pan and cook on medium heat stirring constantly. Cook until the moisture evaporates and the mixture is thick and a distinct aroma of cooked gram flour emanates.
Remove dough to a flat surface. Using a rolling pin roll into a ¼ inch thick rectangle. Beginning at the narrow end roll as for jellyroll and place seam side down.
When serving, cut into ¼ inch slices and place on a platter. Heat oil and fry mustard seeds then add curry patta and fry. Spoon this evenly onto the khamni pieces and serve.
Khamni can be made the day before, covered with foil and kept in the refrigerator.
Serves 4 - 6
Ingredients:
250 g besan / gram flour
3 cups water
3 long dried red chillies, crushed
1 tbsp coriander powder
1 tbsp cumin seed powder
1 medium onion, chopped
4 green chillies, chopped
1 kg yogurt
1 tsp mustard seeds
½ and ¼ tsp turmeric
Few stalks curry patta
½ large bunch coriander leaves
1 tbsp mint leaves
4 tbsp oil
2 tsp chilli powder
Slat to taste
Method:
Mix water with 1 tbsp oil, half the coriander and cumin seed powder, ¼ tsp turmeric, crushed chilli and salt. Cook till it boils then remove from heat. Add gram flour and mix well into a paste.
Make sure that flour is mixed thoroughly and no lumps remain. Then grease a flat dish and spread the paste on it. Level and cut into 1 inch square pieces.
Heat the remaining oil in a wide bottom pan. Add mustard seeds, curry patta, and onions immediately, taking care that mustard seeds do not burn. Fry onions till golden brown.
Add yogurt which has been whipped with one cup of water. Put on slow fire, stirring all the time. Add chilli powder, the remaining coriander and cumin seed powder, ½ tsp turmeric and salt.
When it comes to a boil, put in dhokli pieces or squares. Cook on slow fire till dhokli absorbs curry. Serve warm. Garnish with green chillies, coriander and mint leaves.
Serves 4 - 6
Ingredients:
250 g besan / gram flour
3 cups water
3 long dried red chillies, crushed
1 tbsp coriander powder
1 tbsp cumin seed powder
1 medium onion, chopped
4 green chillies, chopped
1 kg yogurt
1 tsp mustard seeds
½ and ¼ tsp turmeric
few stalks curry patta
½ large bunch coriander leaves
1 tbsp mint leaves
4 tbsp oil
2 tsp chilli powder
slat to taste
Method:
Mix water with 1 tbsp oil, half the coriander and cumin seed powder, ¼ tsp turmeric, crushed chilli and salt. Cook till it boils then remove from heat. Add gram flour and mix well into a paste. Make sure that flour is mixed thoroughly and no lumps remain. Then grease a flat dish and spread the paste on it. Level and cut into 1 inch square pieces.
Heat the remaining oil in a wide bottom pan. Add mustard seeds, curry patta, and onions immediately, taking care that mustard seeds do not burn. Fry onions till golden brown. Add yogurt which has been whipped with one cup of water.
Put on slow fire, stirring all the time. Add chilli powder, the remaining coriander and cumin seed powder, ½ tsp turmeric and salt. When it comes to a boil, put in dhokli pieces or squares.
Cook on slow fire till dhokli absorbs curry.
Serve warm. Garnish with green chillies, coriander and mint leaves.
Serves 6 - 8 people
Ingredients:
Cheddar cheese, grated 1 cup
Chicken boneless, small cubes 1/4 kg
Oil 2 tbsp
Marinade:
Chilli garlic sauce 4 tbsp
Green chillies, crushed or paste 1 1/2 tbsp
Garlic, crushed or paste 2 tbsp
Salt to taste
Tomato sauce:
Tomatoes, pureed 6 medium
Basil 1 tbsp fresh, or 1/2 tsp dried
Hot chilli sauce 2 tbsp
Chilli powder 1/2 tsp
Garlic, crushed or paste 2 tsp
Chilli garlic sauce 3 tbsp
Oregano 1/4 tsp
Butter or oil 3 tbsp
Salt to taste
Pasta:
Pasta, boiled 3 cups
Spring onions, finely chopped 3, green part only
Capsicums, cut into pasta size 4 large
Garlic powder 1/2 tsp
Oil 3 tbsp
Salt to taste
Method:
Mix the marinade ingredients in a bowl and marinate the chicken for 40 minutes. Keep in refrigerator. Heat butter, fry the chicken on high heat till the chicken is cooked. Set aside.
Tomato sauce: In a shallow saucepan, heat butter, fry garlic paste and oregano together on low heat. Add tomato puree, basil, salt, hot chilli sauce, chilli garlic sauce and chilli powder. Stir for a few minutes. Then cover the pan and simmer till the sauce thickens and oil separates.
Heat oil in a deep pan and fry all the vegetables together on high heat. Add boiled pasta, salt, tomato sauce and garlic powder. Mix well and set aside.
Grease an ovenproof dish. Spread half the pasta, spread chicken on top and cover with the remaining pasta. Cover the pasta with grated cheese and top with a little hot sauce. Put in microwave for 4 to 5 minutes on high temperature.
Serve hot with garlic bread.
Serves 4 - 6 people
