BAJRA KHICHDI

Stuffed to the core with iron health, this khichdi is a treat for elders and the children in the family!

Preparation Time : 10 mins.
Cooking Time : 15 mins.

Serves 4.

Ingredients

1/3cup whole bajra (black millet) 3 tablespoons yellow moong dal (split yellow gram) 1 teaspoon cumin seeds (jeera) ½ teaspoon asafoetida (hing) 1 tablespoon ghee salt to taste

Method

1. Grind the bajra to a coarse powder in a blender. 2. Combine the bajra and moong dal with salt and 2½ cups of water and pressure cook for 3 to 4 whistles. 3. Heat the ghee in a pan and add the cumin seeds and asafoetida. When the seeds crackle, pour over the cooked bajra khichdi and mix well. 4. Serve hot. more information www.tarladalal.com

HARE CHANE KE KEBAB

The power of green adds the taste of delight! The interesting combination of mint and
hara chana makes the kebab a must try.

Cooking Time : 20 mins.
Preparation Time : 20 mins.

Makes 10 kebabs.

Ingredients 1 cup hare chane (whole fresh green gram) 1 cup paneer (cottage cheese), crumbled ½ cup finely chopped onions ½ cup chopped mint leaves (phudina) 1 teaspoon finely chopped ginger 8 to 10 green chillies, chopped 3 tablespoons chopped coriander 1 teaspoon garam masala 1 teaspoon coriander (dhania) powder 1 teaspoon lemon juice salt to taste 1 tablespoon oil for cooking Method 1. Soak the hare chane overnight. 2. Next day, drain, wash, add 3½ cups of water and pressure cook till soft. Strain. 3. Mash the hare chane and paneer and add the remaining ingredients. 4. Mix well and shape them into kebabs on metal skewers that are 100 mm. (4") long. 5. Brush each kebab with a little oil. 6. Cook on a barbeque for a few minutes. Alternatively, you could use the grill option of the oven or even use a tava (griddle) and cook till they are lightly browned on all sides. 7. Serve hot. Nutritive values per kebab : Energy Iron Protein Carbohydrates Fat 77 cal. 0.8 mg. 3.6 gm. 4.6 gm. 5.0 gm. more information www.tarladalal.com

MORU KALAN RECIPE

Curd is the main ingredient that goes into this curry with a dash of other spices and onions

Ingredients:
2 c curd1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp fenugreek powder (methi powder)
1/2 tsp cumin powder (jeera powder)A pinch of turmeric
1 small onion chopped
3 whole red chilies crushed
1 tblsp ginger garlic paste
A bunch of curry leaves

How to make moru kalan:
-Heat oil in a pan and put in the mustard seeds.
-Once they start spluttering, add the curry leaves and ginger garlic paste.
-Sautรฉ it for twoo minutes and add the chopped onion and red chilies.
-Fry it for a few minutes and then add the dry powders.
-Lower the heat and add the pre-beaten curd.
-You will need to keep stirring it continuously to make sure that it does not boil.
-Keep checking for steam and immediately remove from stove.
-Add salt and mix well.
-You can store it in glass jars in the refrigerator.

GONGURA CHICKEN RECIPE

GONGURA CHICKEN RECIPE
A spicy chicken curry with the distinctive taste of its main ingredient gongura or sorrel leaves

Ingredients:
1/2 kg chicken, cleaned and cut into pieces
1/2 tsp turmeric powder
Salt to taste
10 cloves of garlic
1/2 inch piece of gingerFor the curry
3 tblsp cooking oil
4 cloves (laung)
4 whole green cardamoms (hari ilaichi)
2 bay leaves1 large cinnamon stick
200 g gongura leaves
1 large onion thinly chopped
1 stem large curry leaves

How to make gongura chicken:
-Boil the chiken and ginger garlic with some salt in a pressure cooker.
-Fish out the ginger garlic and make a paste of it and keep aside.
-Now in a pan heat oil and add all the whole spices.
-Once they start spluttering, add the ginger garlic paste, green chilies and then the onions.
-Sautรฉ till it becomes pink in color and then add the gongura leaves, curry leaves and all the ground spices and salt. -Sautรฉ till the oil is separated from the mixture.
-Now add the chicken pieces and sautรฉ for five minutes so that they et well wrapped with the spices paste.
-Then add water for curry and boil till it thickens
-Garnish with fresh coriander or mint leaves and serve with rice.