Recipes for three very popular Indian dishes
Aloo Matar - aromatic dish with peas, potatoes and spices
Ingredients:
¼ cup vegetable oil
2 medium onions, finely chopped
2 garlic cloves, finely chopped or crushed
1 teaspoon ginger powder or finely wrapped small piece of
ginger
1 bay leaf
4 large potatoes, peeled and chopped
1 cup frozen peas
2 fairly large tomatoes or half a cup of tomato puree
1 ½ teaspoon garam masala
1 ½ tsp paprika
1 teaspoon of white sugar
1 teaspoon salt
2 tablespoons chopped coriander
Preparation process:
Step 1
Heat oil in a saucepan (preferably a pressure cooker pot) on
medium heat. Add onion, garlic, ginger and bay leaf. Cook until the onion is
soft. Add potatoes and peas. Cover and cook until the potatoes are soft, about
15 minutes. Remove the bay leaf.
Step 2
Stir in the tomato puree, i.e. previously blended tomatoes,
garam masala, peppers, sugar and salt into the vegetable mix. Continue cooking
for about 10 minutes. Add coriander and continue cooking for about 2 minutes.
2/3 cup rice (preferably basmati)
1/3 cup Moong Dal
3½ cups of water
1 teaspoon turmeric powder
1 teaspoon of oil, optional
2 tbsp Ghee
Salt
Preparation process:
1 step
Put 2/3 cup of rice and 1/3 cup moong dal into a bowl, wash the
beans in water 3-4 times, strain and transfer to a pressure cooker (3-5 liters
capacity).
2 step
Add turmeric powder, 1 teaspoon oil, 3½ cup water and salt.
Mix well and try to add more salt if necessary. If you like very soft khichdi
(like a thick sauce), add 4 cups of water. Close the pressure cooker lid and
cook for 4 whistles (1 whistle on high heat and the remaining 3 whistles on
medium heat).
3 step
Turn off the flame and let the steam pressure drop
naturally. It will take about 8-10 minutes. If you do not wait and open the lid
immediately, khichdi may remain uncooked. Carefully open the lid, add ghee and
mix well.
Ingredients:
2 cups of chickpeas, previously cooked, or canned chickpeas
2 onions, chopped
3 tomatoes (should be mixed in a blender)
2 garlic cloves
1 teaspoon of sugar
boiled basmati
rice,
fresh coriander
2 tbsp / 30 ml frying
oil
5 teaspoons of fresh
grated ginger
1½ teaspoon salt
2 teaspoons coriander
(spices)
1-1½ teaspoons of hot chili
4 teaspoons of cumin - 1½ teaspoon of turmeric
2 teaspoons garam
masala
100 grams Greek yogurt
Preparation process:
Step1
Heat oil / olive oil in a thick-bottomed pot. Stir onions
over low heat, stirring often, until they are almost fine.
Step 2
Add chopped garlic and grated ginger. Fry until the onion is
completely glazed.
Add all the spices and mix well. Fry on low heat for several
minutes, stirring often so that the spices do not burn.
Step 3
Add the previously mixed tomatoes and thick yogurt (greek yogurt). Stir for
3 minutes.
Step 4
Add chickpeas, salt and about 100-200 ml of water. Cook
uncovered, simmer for 20-30 minutes until the sauce thickens.
Komentarze
Prześlij komentarz