Golden Mung Dal Soup
This is a variation of the simple dal soup, using the same ingredients as the previous recipe, but a different seasoning procedure changes the flavor considerably. The contrast between these recipes shows the possibilities of using different procedures to produce varieties of flavors. This dish will go well in any lunch menu, such as a rice, salad and vegetable of your choice. Preparation time (after assembling ingredients): 10...
Methi Pulav
Ingredients • Basmati rice – 1 cup • Rasam powder – ¾ tsp. • Green chilies – 2 or 3 • Fenugreek leaves – 3 or 4 bunches • Cooked peas – ½ cup • Lemon – 1 • Salt – as required • Cinnamon – 1 inch piece • Cloves – 2 or 3 • Marati Moggu – 2 or 3 • Ghee or oil – 2 to 3 Tbsp • Tomato -2 or...
Atta Dosa
Ingredients: • Atta flour or whole wheat pastry flour – 3 cup • Salt (or as preferred) – 2-3 tsp • Chopped fresh coriander leaves or parsley – At least 3 tbsp • Whole green chillies, minced (and remove the seeds if you prefer less heat) – 2-3 • Lukewarm water • Ghee for frying Preparation: 1. Whisk all the ingredients...
Sweet Tomato Chutney with fennel
This dish, from a banquet at Calcutta’s famous Radha Govinda temple on Mahatma Gandhi Road, was served near the end of the meal. Depending on the number of courses, every regional cuisine has an order of serving, and sweet chutney often served with plain rice or toasted pappadam are considered palate cleansers after other spicy dishes. This is versatile chutney that complements many types of cuisine. Preparation...
Mango Masala Bhath
Ingredients • Plain rice – 1 cup • Half ripe mango – 1 • Ghee or oil – 2 Tbsp • Turmeric powder – ¼ tsp. • Salt – as required • Cut coriander leaves – 1 Tbsp • Cut curry leaves – 1 tbsp For Seasoning: • Mustard seeds – ½ tsp. • Black gram dhal – ½ tsp. • Fenugreek – ¼ tsp. • Cumin seeds...