Daily Times

BHAJYA

Ingredients

Chilkay wali moong ki daal

Salt and red chili powder according to taste

Small pieces of onion, coriander and green chili

Oil and a wok for frying

Directions

Wash and soak the daal until chilkas are separated. Then grind the daal in a chopper. Leave to ferment. In winter, a little baking powder may be added. Then add salt, red chili powder and very small pieces of onion, green coriander and green chilies. Mix well. Then with a wet palm, form tikkies and dip in hot oil in a wok and fry. Once ready, serve with mint chutney.

CHICKEN QORMA

Ingredients

Three onions

Four to five tomatoes

Salt and red chili powder to taste

Coriander powder 1teaspoon

A chicken cut into 12 pieces skinned and fat free

Garam masala

Five to six peppercorns

Two big cardamoms

Two sticks cinnamon

Three cloves

Peeled almonds opened into two halves

One and half fell of yoghurt

Directions

Thoroughly wash and clean the chicken pieces. Keep them aside, soaked in water. Take fried sliced onions and add sliced tomatoes after frying them also. Add chili powder salt, coriander and garam masala. Sauté until aroma arises. Add chicken pieces and keep stirring until onions and tomatoes become one. Add yoghurt then add water if needed in order to get a thick consistency. Add the half peeled almonds for decoration looks. Now it is ready to eat. Serve in a deep or a not so shallow dish. Eat hot.

RICE & SPICE

Ingredients

Boiled rice

Tender pops from K&N

Chili garlic sauce

Soya sauce

Directions

Spread boiled rice on a plate. Place the fried tender pops when they’re of a golden brown colour. Mix the sauces and fold the contents. Your dish is ready to eat in five minutes.

Published in Daily Times, February 2^nd 2018.