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 2nd 2018.