This dish of chicken and potatoes
in a delicious red tomato sauce spiced up with cumin, cardamom, may be served
with plain rice or with any Indian or Middle Eastern bread. I use canned
2 kg chicken pieces
1 teaspoon salt or to taste
Freshly ground black pepper
7 good-sized cloves garlic, peeled and coarsely chopped
2-inch piece fresh ginger, peeled and coarsely chopped
1/4 cup vegetable oil
Generous pinch ground asafoetida
Optional 1 teaspoon cumin seeds
2-inch stick cinnamon
6 cardamom pods
5 whole cloves
3 dried, hot red chiles or Green chillies
½ teaspoon ground
1 can diced / chopped
3 – 4 potatoes, peeled
and cut into ½ inch chunks
• Sprinkle the chicken pieces lightly with salt black pepper and
• Put the garlic and ginger into the container o- a with 3
tablespoons water, and blend to a paste
• Put the oil in a wide, non-stick pan and set over medium high
heat. When the oil is hot, put in the asafoetida 10 seconds later, put in the
cumin seeds. Wait for 10 seconds and put in the cinnamon stick, cardamom pods, cloves
and chillies. Stir for a few seconds until the large spices begin to turn
darker. Now put in the garlic and ginger. Stir and fry it for about 2 minutes.
Put in the chicken, turmeric and fry for another minute. Now put in tomatoes,
potatoes, 1 ¼ cups water, and salt. Bring to a boil. Cover, turn the heat to
low and simmer till cooked. Approximately 25 minutes.
250 g Tur dal,
200 g wheat flour,
3 green chillies
3 tbsp green chilli paste
50 g groundnut (Shing)
1 tbsp Turmeric powder
1 tbsp Mustard seeds,
3-4 cloves garlic
2 small pieces of cinnamon,
1 tbsp Tamarind
Salt To Taste
1 tbsp Garam masala
1/4 tbsp (Ajwain) Bishops Weed
2 tbsp Oil,
2 tbsp Red chili powder
A pinch of Asafeotida
1/2 cup cilantro leaves
2 tbsp. Ghee.
Sift wheat flour, add salt, turmeric powder, ajwain, and red chilli powder and mix well. Add oil and mix into the flour then knead into dough of roti like consistency. Set aside.
Wash Toor dal and pressure cook it for three whistles. Allow to cool.
Heat the oil and ghee in a pot, add the cloves, cinnamon and mustard seeds. When they crackle add the curry leaves, green chillies and a pinch of asafoetida. Pour this tempering over the Toor dal.
In a bowl mix tamarind and brown sugar water, groundnut, garam masala and the red chilli powder and mix well. Add the tomato pulp, turmeric powder, salt and 2 cups of water. Bring the Dal to a boil.
In the meanwhile roll out big rotis and cut them into diamond shapes, and add to the boiling dal. Boil for 10 minutes and remove from flame. Garnish with cilantro leaves and serve immediately with finely chopped onion, wedges of lime and Ghee.
Another tea time snack or a starter for your meal.
Tempura's are a lot like Indian Pakora's or bhajiyas. while the batter might differ in different cusines, the concept itsimilar.... Fried dumplings, tempuras or pakora's the basics are the same..
Ingredients: - 1 egg
- 1 cup ice water
- 1 cup all purpose flour
- Vegetable oil to deep fry
- Assorted vegetables cut into batons and/or seafood like shrimp or
prawns Method: Beat an egg in a bowl. Add ice water in the bowl. Be sure to use very cold
water. Add sifted flour in the bowl and mix lightly. Be careful not to over
mix the batter.
Heat oil in a wok. Lightly dip the vegetables/seafood in the batter and deep
fry immediately till crisp. Drain on kitchen towel. Serve hot with salt or a
light dipping sauce.