CINNAMON CHARGRILLED CHICKEN

OK..SO HERES MY VERY HEALTHY HIGH PROTEIN AND LOW FAT LUNCH.THE CREDITS FOR THIS RECIPE GO YO MARUT SIKKAS BOOK ,INDIAN FLAVORS.THE CHICKEN CAME OUT SAOFT AND SUCCULENT WITH A VERY TANDOORI STYLE FLAVOR.I DRIZZLED LOADS OF LEMON JUICE AND GARNISHED IT WITH MINT....HERES THE RECIPE..DO CHECK OUT THE STEP BY STEP LINK TO PICS AT THE BOTTOM!!!
CINNAMON CHARGRILLED CHICKEN
INGREDIENTS
.CHICKEN THIGHS:450 GRAMS

STEP 1

.MALT VINEGAR;2 TABLESPOON
.GINGER PASTE;1 TBSP
GARLIC PASTE:1.5 TBSP
.RED CHILLI PWDR:2 TSP
.COOKING OIL:1 TBSP

.STEP 2

.HUNG YOGHURT:75 GM
.ANARDANA PWDR:2 TSP
.CUMIN/JEERA PWDR:1 TSP
.BLK PEPPER PWDR:1 TSP
.BLACK CARDAMOM PWDR:1/2 TSP
.CINNAMON PWDR;1/2 TSP
.KASOORI METHI/FENUGREEK LEAF PWDR;1/2 TSP
.KASHMIRI LAL MIRCH PWDR:1/2 TSP
.COOKING OIL 2 TBSP
.SALT TO TASTE
.LEMON JUICE 1 TSP

METHOD
.WASH CHICKEN WELL,SHAKE DRY,KEEP ASIDE TO DRAIN EXCESS WATER.
.MIX STEP 1 INGS IN A BOWL.ADD CHICKEN ,MIX WELL AND KEEP ASIDE 1 HOUR ATLEAST
.MIX STEP 2 INGS ON A MIXING TRAY.ADD THE CHICKEN WITH THE MARINADE IN SAME TRAY.MIX WELL AND KEEP ATLEAST 3O MINS
.PREHEAT OVEN 180 DEG CENTIGRADE.BAKE ON A ROASTING TRAY 15 MINS OR UNTIL CHICKEN IS FULLY COOKED.
.TRANSFER CHICKEN TO A PLATTER AND DRIZZLE THE LEMON JUICE..ENJOY!!!
STEP B Y STEP LINK TO PICTURES
http://www.facebook.com/media/set/?set=a.10151544590450344.847865.631380343&type=1

LUSCIOUS LEMON TART (MOSSIMAN CHEF)

1.    Lemon Tart

Ingredients

150 gm            Unsalted butter- chilled cut into small dices

75 gm            Icing sugar

Pinch             Salt

240 gm            Flour

1/2 no            Egg

1 no             Yolk

1 tsp            Vanilla

1 no            Egg yolk

1 tsp            water

Filling

160 ml                  Lemon juice

2 no            Lemon zest

400 ml            Cream

8 no            Eggs

200 gm            Sugar

Method

1.  In a pan boil lemon juice sugar and zest
2.  Pour lemon juice onto cream and eggs
3.  Check taste for lemon flavour

4.         Pour the mixture into blind baked tart shell and bake at 110 degrees C.

5.         Cooking time is approx 25 minutes; the centre of the tart should still have a slight    wobble, whilst the sides are fully set.

6.     For the tart: Cream the butter and icing sugar lightly, add in the eggs and the vanilla.

7.     Fold in the flour with gentle fingers. Chill for a couple of hours.

8.     Roll out on a floured surface- to 3mm thickness, rest for 20 minutes.

9.     Blind bake with a sheet of butter paper and beans to weigh the tart down- (BLIND BAKING).

10.  Once the tart is half-baked, brush with the yolk mixture and bake for a couple of minutes till the yolk sets and seals the tart.

11.  Proceed as mentioned above.

choco fudgy cake

SUPER DUPER   Chocolate cake

Ingredients

3 cups             All purpose flour

1-cup            Cocoa

2 tsp            Baking soda

Pinch             Salt

1 cup            Oil

1 1/2 cups            Castor Sugar

2no            Eggs

2 tsp            Vanilla

1 cup            Yoghurt

1-cup            Boiling hot water

Method

1.     Prepare 2 8” cake pans.

2.     Pre heat the oven to 170 degrees C.

3.     Sift together the flour, cocoa, baking soda and the salt. Keep aside

4.     Beat together the oil and sugar till light.

5.     Beat the eggs lightly with the vanilla. Add into the oil mixture a little at a time.

6.     Add in the flour, alternatively with the yoghurt and water

7.     Pour into 2 sandwich pans, alternatively you can use a 3” high 8” pan.

8.     Bake for around 25-30 minutes, till a skewer inserted into the cake comes out clean.

9.     Cool on a wire rack, before icing.

10.  Fill and cover one half with the butter cream, put them together.chill well, cover with Ganache as demonstrated. ice with buttercream

11.  Ganache should be slightly warmer than under your lip before you pour it on the cake.

2.    Chocolate fudge frosting

Ingredients

120 gm                  Melted plain chocolate

150 gm                  Unsalted butter

160 gm                  Icing sugar

30 gm                  Cocoa powder

1 ½ tsp                  Vanilla essence

Method

1.     For the icing- cream the butter,the cocoa and the icing sugar.

2.     Add in the cooled chocolate.

Ganache

250 ml             Cream

400 gm            Chocolate

50                  Butter

CARROT CAKE WITH CREAM CHEESE FROSTING

ANOTHER AMAZING RECIPE BY CHEF OF MOSSIMAN LONDON......HERE GOES

CARROT CAKE WITH CREAM CHEESE FROSTING
INGREDIENTS
.100 GM LIGHTLY CRUSHED WALNUTS
.340 GM FINELY GRATED CARROTS
.260 GM FLOUR
.1 TSP BKG SODA
.1.5  TSP BKG PWDR
PINCH SALT
1.5 TSP GROUND CINNAMON
.EGGS -4
.CASTOR SUGAR 300 GM
OIL-240 ML
VANILLA 2 TSP

ICING
200 GM BUTTER
100GM CREAM CHEESE
300 GM ICING SUGAR(SIFTED)
25ML MILK
1/2 NUMBER ORANGE JUICE AND ZEST
METHOD
.SIFT FLOUR,SODA,BKG PWDR,SALT AND CINNAMON
.TOSS THIS MIX WITH CARROTS WITH HANDS
.ADD WALNUTS
.WHISK EGGS .ADD SUGAR AND WHISK TILL RIBBONLIKE AND LIGHT.
.NOW POUR IN OIL(LITTLE)AND VANILLA IN A LIGHT STREAM TILL INCORPORATED.
.FOLD IN CARROT FLOUR AND WALNUTS BIT BY BIT.
.BAKE AT 180 DEG CENTI 25 TO 30 MIN.
.COOL 10 MINS AND DEMOULD ONTO RACK TILL COOL.
ICING
.CREAM BUTTER.ADD ICING SUGAR .ADD CHEESE,
ADD ORANGE ZEST,JUICE AND MILK.
ICE CAKE AND THEN DECORATE WITH FONDANT CARROTS

BASIC AIRY AND LIGHT BUTTER SPONGE CAKE

THIS CAKE IS VERY LIGHT AND TASTY.ITS FULL OF AIR SO NO HEAVY FEELING.THANKS TO THE CHEF OF MOSSIMAN LONDON FOR THIS AMAZING RECIPE

BASIC AIRY BUTTER SPONGE CAKE
INGREDIENTS
.UNSALTED BUTTER-75 GM (ROOM TEMP)
.SUGAR-140 GM
.EGGS 2 AT ROOM TEMP
.VANILLA 1 TSP
.YOGHURT 75 GM
.FLOUR 105 GM(SIFTED 3 TIMES)
.SALT PINCH
.BKG PWDR 1/4 TSP
METHOD
.PREPARE A 4 INCH RECTANGLE LOAF MOULD
.PREHEAT OVEN 17O DEG CENTI
.SIEVE FLOUR WITH BKG PWDR.KEEP ASIDE
.CREAM BUTTER IN KITCHEN AID.ADD SUGAR AND CREAM TILL LIGHT IN COLOR
.WHISK EGGS WITH VANILLA
.POUR EGGS SLOWLY INTO BUTTER MIX WHILE WHISKING WITH PADDLE ATTACHMENT.
.FOLD IN FLOUR AND YOGHURT ALTERNATELY.
.POUR BATTER INTO MOULD AND BAKE IN OVEN AT 170 DEG CENTIGRADE.
POUR 1/2 TO 2/3 RDS
.BAKE 25 MINS TILL DONE AND SKEWER  COMES OUT CLEAN
.COOL ON RACK

IF YOUR MIX CURDLES AT ANY POINT,,,DONT WORRY..JUST ADD 1 TABLESPOON FLOUR AND CONTINUE

SUPER DUPER BAKED CHEESECAKE

THIS IS A VERY SIMPLE AND LOVELY CHEESECAKE RECIPE TAUGHT TO ME BY THE CHEF OF MOSSIMAN LONDON......ITS LIGHT AND FULL OF FLAVOR...I MAKE THIS VERY OFTEN AND ITS ALWAYS POLISHED.....HERE GOES THE RECIPE
SUPER DUPER BAKED CHEESECAKE

INGREDIENTS (FOR CRUST)
.150 GM DIGESTIVE BISCUITS
.60-75 GM MELTED BUTTER
INGREDIENTS(FORFILLING0
.500GM CREAM CHEESE(ROOM TEMP AND SOFT)
.100GM CASTOR(MIXI THE CASTOR0
.20 GM SIFTED FLOUR
.140 GM EGGS
.1.5 TSP VANILLA ESSENCE
.1/2 TSP LEMON ZEST GRATED
.40 ML CREAM

METHOD
.PREPARE AN 8 INCH SPRING FORM PAN.GREASE IT
.PREHEAT OVEN 120 DEG CENTIGRADE
.MIX THE BISCUITS AND CRUSH WELL.ADD MELTED BUTTER AND SPREAD ON THE BASE OF MOULD.CHILL 20 MINS IN FRIDGE
.CREAM TOGETHER CHESSES AND SUGAR TILL THERE ARE NO LUMPS(DONT OVERBEAT)(PADDLE ATTACHMENT)
.ADD IN THE FLOUR AND MIX IN.
.WHISK EGGS LIGHTLY WITH CVANILLA.
.POUR EGGS INTO THE CHEESE.MIX WITH A LIGHT HAND.
.FOLD IN SLIGHTLY BEATEN CREAM AND ZEST.
.POUR BATER INTO THE PREPARED MOULD AND BAKE IN THE OVEN AT 120 DEG CENTIGRADE IN MIDDLE RACK FOR 40-60 MINS TILL DONE.
.A CHEESECAKE IS DONE WHEN THE SIDES ARE FULLY SET AND THE CENTRE IS SLIGHTLY WOBBLY.
.COOL FOR AN HOUR ON WIRE RACK
.CHILL OVERNIGHT IF POSSIBLE

HANDI CHICKEN BANGLADESHI(INDIAN)

HI!! FINALLY BACK TO DELHI AND A DIET THAT I SERIOUSLY HOPE WORKS PAIRED WITH LOTS OF CARDIO..IM TRYING TO KEEP IT TO PROTEIN AND LOW CARB VEGGIES....I TRIED A VERY TASTY BANGLADESHI CHICKEN FOR LUNCH TODAY AND IT TASTED GREAT.ITS NOT TOO HIGH ON OIL AND IF YOU HAVE A NON STICK PAN...THATS PERFECT.THE RECIPE HAS BEEN PHOTOGRAPHED STEP BY STEP SO YOU CAN SEE EXACTLY HOW ITS MADE...JUST FOLLOW THE LINK TO PICS AT THE BOTTOM OF THE RECIOE!!! HERE IT GOES
CHICKEN HANDI KABAB BANGLADESHI STYLE
INGREDIENTS
.300 GM BONELESS CHICKEN THIGH CUT INTO SMALL CHUNKS(YOU RE WELCOME TO USE CHICKEN BREAST BUT THE THIGH TURNS OUT FAR MORE TENDER)
. YOGURT(NESTLE) 3/4 CUP
.GARLIC PASTE-2 TABLESPOON
.CHILLI PWDR-3/4 TSP
.BLACK PEPPER PWDR-1 TSP(I PREFER MY CHICKEN PEPPERY SO USED 1.5 TSP
.SUGAR 3/4 TSP
.ONIONS(FRIED IN 1 TSP OIL)-3/4 CUP
.GREEN CARDAMOM-3
.BLK CARDAMOM-2
.SALT TO TASTE
.CORIANDER CHOPPED 1/2 CUP
.LEMON JUICE-1 TSP

METHOD
.START BY MARINATING CHICKEN CHUNKS IN YOGURT FOR 20 MINS
.PUT 1 TSP OIL IN PAN AND FRY ONIONS TILL NICE AND BROWN .KEEP ASIDE
.NOW TAKE A PAN AND ADD 1 TSP OIL AND ADD THE CARDAMOMS.COOK A BIT
.ADD THE CHICKEN WITH MARINADE,GARLIC PASTE,SUGAR,CHILLI PWDR,BLK PEPPER PWDR HALDI AND SALT TO TASTE.DONT OVERDO THE SALT AS YOU CAN ALWAYS ADJUST LATER
.COVER ON LOW 10 MINS.NOW UNCOVER AND ADD THE CORIANDER AND ONIONS AND COOK ON LOW FLAME.LET IT DRY UP SO THE GRAVY IS ALMOST LIKE A THICK MASALA SROUND THE CHICKEN.SQUEEZE LEMON AND GARNISH WITH SOME MORE CORIANDER......ENJOY WITH ROTI.....
STEP BY STEP LIONK TO PICTURES
http://www.facebook.com/media/set/?set=a.10151481397045344.841724.631380343&type=1

THAI AUTHENTIC YELLOW CHICKEN CURRY

HI ALL..I HAD A DELICIOUS THAI DINNER AT HOME LAST NIGHT..THE MENU WAS..PAPPAYA SALAD(FROM THIS BLOG), LAAB GAI(THANK YOU ZEHRA(FROMRECIPES FOR FOODIES)........STEAMED FISH CHILLI SAUCE(FROM RECIPES FOR FOODIES) ..MUSHROOM AND ASPARAGUS AND YELLOW CHICKEN CURRY FROM THE ASIA SEVEN DEMONSTRATION I ATTENDED......THE FOOD WAS EXCELLENT AND THE YELLOW CURRY WAS GOBBLED BY ALL WHO SAID IT TASTED VERY AUTHENTIC AND VERY THAI........THANK YOU SO MUCH...HERE IS THE PRIZED RECIPE FOR:

THAI CHICKEN YELLOW CURRY........SERVES 6 PEOPLE

.PEANUT OIL:2 TABLESPOON
GARLIC CHOPPED:20 GM
NAMJAI CURRY PASTE(YELLOW):150 GM
CHICKEN LEG BONELESS: 500 GM SLICED
COCONUT MILK:1000 ML
ONIONS DICED:1/2
FRESH GREEN AUBERGINE DICED:40 GM
BAMBOO SHOOT SLICED:
CHICKEN STOCK:500 ML
PEA AUBERGINE:20
FRESH RED CHILLY CHOPPED:2
FISH SAUCE:6 TABLESPOON
SALT 1 TSP
SUGAR GRAIN:3 TABLESPOON
THAI GINGER 30 GM
KAFFIR LIME LEAF TORN:6
;LEMON GRASS:30 GM
LEMON JUICE :4 TABLESPOON
.THAI BASIL LEAF:24
PROCEDURE
.HEAT OIL IN WOK.ADD GARLIC.SAUTE TILL FRAGRANT.ADD CURRY PASTE AND SAUTE 2 MINUTES.
.ADD CHICKEN.SAUTE TILL 25 PERCENT COOKED.ADD COCONUT MILK(THIN)MIX WELL.
.BRING TO BOIL.REDUCE HEAT AND ADD ONION,AUBERGINES,BAMBOO SHOOT AND STOCK.
.SEASON WITH FISH SAUCE,SALT,SUGAR,LEMON JUICE.ADD RED CHILLY,THAI GINGER,LIME LEAF TORN,LEMON GRASS.
.ADJUST THE SEASONING AND FINISH WITH BASIL LEAVES

TANDOORI PRAWNS(PRAWNS GRILLED TO PERFECTION(INDIAN STYLE)

Tandoori Jheenga(Tandoori Prawns)
This one is from my Father in laws books (by dildeep kalra)

Serves : 4 Portions
By Mr Jiggs Kalra

12 no : prawn jumbo, fresh
250 gram : butter for basting
The First Marination
100 millilitre : lemon juice, fresh 15 gram garlic paste
15 gram : ginger paste
1� gram : peppercorn powder white
To taste : salt

The Second Marination
130 gram : yoghurt cheese
90 millilitre : cream, fresh
60 gram : cheese cheddar
10 gram : ginger paste strained
10 gram : garlic paste strained
2 � gram : ajwain
3 gram : peppercorn powder white
1/8 teaspoon : cardamon green powder
1/8 teaspoon : cinnamon powder
1/8 teaspoon : nutmeg
1/8 teaspoon : mace powder
To taste : salt



The Prawn
Shell, retain tails, de-vein, wash and pat dry.
The First Marination
Mix all ingredients in a bowl, rub prawns with this marinade and reserve for 15 minutes. Squeeze prawns gently between palms to remove excess moisture. Keep chilled.
The Second Marination
Grate cheese. Put yoghurt cheese in bowl, add remaining ingredients and whisk. Rub prawns with this marinade and refrigerate for an hour.
Cooking
Skewer the prawns, keeping a tray underneath to collect the drippings, or arrange in a greased roasting tray. Roast in a moderately hot tandoor for 5 minutes(if grilled on a charcoal grill, about same time). Remove and hang the skewers to allow the excess moisture to drip off (appox. 2 minutes), baste with butter and roast again for 4 minutes (about the same time on char grill).
Remove from the skewer and serve with desired garnishes.

LOW FAT INDIAN BUTTER CHICKEN(NO BUTTER THOUGH)

,HERE IS THE RECIPE OF A LOW FAT BUTTER CHICKEN .ITS NOT AT ALL RICH BUT IS YUM AND QUICK TO MAKE. NO BUTTER..NO CREAM THE INGREDIENTS ARE AS FOLLOWS :

BUTTER CHICKEN BUT LOW FAT (CUISINE:INDIAN) (TRIED AND TESTED )

1)CHICKEN SLICED/CHUNKS 400 GM
2) 4 LARGE ONION)
3)2-3 CINNAMON
4)4 LONG/CLOVE
5)2 TEJ PATA/BAY LEAF
6)LITTLE GARLIC PASTE ALMOST 1 TABLESPOON
7)CARDAMOM-2
8)5 (OR ONE TIN )LARGE RED TOMATOES
9)SALT TO TASTE
10)RED CHILLI 1/2 TSP BUT MORE IF YOU LIKE IT SPICYT
11)CORIANDER POWDER1.5 TSP
12)HALDI/TURMERIC -JUST A PINCH 1/4 TSP
13)GREEN CHILLIES-JUST SLIT FROM THE MIDDLE3-4(SEEDS REMOVED)
14)FRESH CORIANDER FOR GARNISH
15)LITTLE YOGURT/CURD 1/4 CUP
METHOD

1)TAKE A PAN AND PUT2 TSP OIL .NOT TOO MUCH CAUSE THEIR WILL BE OIL COMING OUT OF CHICKEN AS WELL, ,NOW ADD ONION CUT IN LONG SLICES+CINNAMON +TEJ PATA + CARDAMOM+GARLIC PASTE - SAUTE ALL THIS IN OIL NICELY TIL THE ONION GETS LITTLE BROWN.
STEP 2
CLOSE UR GAS AND LET THE ONIONS GET COOL. ONCE THEY ARE LITTLE COOL, PLEASE TAKE OUT BAY LEAVES AND CINNAMON AND BLEND ALL THIS WITH CHOPPED TOMATOES AND THE YOGURT TILL YOU HAVE A SMOOTH PASTE.

PS NOTE - DO NOT WASH THE EARLIER PAN IN WHICH ONION WAS COOKED BEFORE AND LET THE LEFT OVER OIL OF ONION BE IN THE PAN
STEP3C
NOW TAKE THE EARLIER PAN AND SAUTE CHICKEN IN LEFT OVER OIL OF ONION. IF OIL IS OVER,ADD A BIT.AFTER CHICKEN IS ALMOST DONE, ADD THE ONIONTOMATO/CURD PASTE WITH CHICKEN AND COOK.ADD SALT TO UR TASTE,RED CHILLI,CORIANDER POWDER,PINCH HALDI,GREEN CHILLIES.
FINALLY
LET CHICKEN GET COOK UNTIL THE OIL COMES OUT AND STARTS FLOATING ON THE TOP...THE COLOR OF THE TOMATOES SHOULD CHANGE TO A NICE RED BY NOW.

NOW GARNISH WITH CORIANDER BEFORE SERVING..ENJOY BUTTER CHICKEN FLAVOR WITH NO BUTTER!!!

CHICKEN BALL AND SPINACH SOUP

HI!! TRIED OUT A LOVELY SUBTLE AND LOW FAT SOUP TONIGHT.CHICKEN BALL AND SPINACH SOUP......THE FLAVOR IS LIGHT AND LEMONY AND IF YOU RE OUT TO DROP WEIGHT.....THIS IS THE ONE...ITS FULL OF HEALTHY VEGGIES ,LIGHT CHICKEN BALLS AND IS FILLING TO THE CORE......THERE IS NO CORNFLOUR TO THICKEN THE SOUP AS THE ADDITION OF 2 EGGS HELPS IN DOING THAT.......HERE GOES THE RECIP..IT COULDENT BE SIMPLER!!

CHICKEN BALL AND SPINACH SOUP

INGREDIENTS FOR CHICKEN BALLS
.CHICKEN LEG OR BREAST MINCED..500 GM(LEG WILL RESULT IN A SOFTER TEXTURE)
.THINLY CHOPPED SPRING ONION GREENS
.CARROTS (THINLY SHREDDED)..
.WHITE PEPPER PWDR 1 TSP
.2 CHICKEN STOCK CUBES CRUMBLED
.SESAME OIL.
.GRATED GINGER 2.5 TABLESPOONS
. 1 EGG FOR BINDING
.SALT TO TASTE
.LITTLE STAR ANISE PWDR
.CHOPPED GARLIC
.SOYA SAUCE 3 TABLESPOON
.POTATO STARCH(OPTIONAL)..I DIDNT USE BUT YOU LL GET A LIGHTER TEXTURE
METHOD FOR CHICKEN BALLS
.MIX ALL INGREDIENTS ABOVE WITH MINCE TILL EVENLY DISTRIBUTED AND PLACE IN THE REFRIGERATOR.
FOR THE SOUP
.CHICKEN STOCK 5 CUPS OR HOT WATER MIXED WITH 2 STOCK CUBES
.MUSHROOMS CHOPPED INTO QUARTERS. 1/2 CUP
.SPINACH RIPPED.
BEAN SPROUTS CLEANED N KEPT ASIDE.
.3 LEMON JUICE
.SOYA SAUCE AND SALT.
.2 EGGS BEATEN
METHOD
.HEAT STOCK AND WHEN BOILING ADD THE EGG MIX TILL IT SCRAMBLES IN THE SOUP.MIX LIGHTLY
.TAKE CHICKEN OUT OF FRIDGE AND FORM BALLS WITH WET HANDS.ADD TO SOUP.
.NOW TASTE THE SOUP AND ADJUST SEASONING WITH SALT AND SOYA SAUCE
.FINALLY ADD MUSHROOMS AND SHREDDED CARROTS. LET COOK TILL THEY HAVE A NICE CRUNCH AND NOT OVERDONE
.ADD LEMON JUICE.TASTE.IF YOU NEED MORE JUICE,ADD.DONT OVERCOOK THE LEMON JUICE.
.AT THE END ,JUST BEFORE SERVING,THROW IN THE BEAN SPROUTS AND TORN SPINACH AND SERVE.
SERVE WITH VINEGAR N CHILLIES AND YOUR FAVORITE CHILLI SAUCE.....

CHAMPINONES AL AJILLO

CHAMPIÑONES AL AJILLO
(garlic mushrooms)
verry nice veg spanish tapa...easy to make

INGREDIENTS
500 grams white mushrooms , washed n chopped
1 pod garlic, crushed
3-4 birds eye dried red chillies, crushed
parsley, lemon juice and salt
a pinch of paprika powder

METHOD
heat
about 10 tablespoons of spanish olive oil in a pan and when heated add
the crushed birds eye red chillies, and then the garlic. sautee tll
galic begins to change color,( please do not burn garlic) and then add
ur mushrooms, stir fry on high heat and when mushrooms have reduced in
size means they r done. turn off the fire, add salt, parsley, lemon
juice and papkrika powder. serve with french baguette. u ahve to dip the
bread in the garlic parsley infused oil. ITS YUMMY!!!!!
source:

PANCHRATNA DAL(5 lentil dal((indian)

my favorite sindhi dal..

Panchratna Dal|Mix of five lentils

Ingredients
1/4 cup whole Urad dal (black lentils)
1/4 cup Chana dal ( Bengal gram split)
1/4 cup moong (whole green grams)
1/4 cup masoor dal (Egyptian lentils)
1/4 cup Toover dal ( Arhar/ pigeon peas )
2 small onions chopped finely
Ginger garlic paste 1 tbsp (Garlic is optional )
Green chillies 2-3
Tomatoes 2 large
Salt as per taste
Turmeric powder 1/2 tsp
Coriander powder 1 tsp
Ghee/oil 1 1/2 tbsp
Cumin seeds 1 tsp
A pinch of asafoetida powder (Hing)
Coriander leaves to garnish
Method
Mix, pick, rinse several times and soak the lentils in water for 1-2 hours.
In a pressure cooker ( or slow cooker ) add the mix of lentils and pour some water, till the water level reaches above the level of lentils. Add salt and turmeric and pressure cook ( or cook it, if using slow cooker) till 3-4 whistles of cooker.
If cooking in a pan, let the water reach the boiling point and then simmer on low heat for 30 -40 minutes.Be sure to cover the pan and to stir the dal occasionally. Add some more water if needed.
Meanwhile in a frying pan or kadahi, pour 1 1/2-2 tbsp of ghee or oil and let it heat up. Carefully add a pinch of hing and some cumin seeds.
When cumin is brown, add ginger garlic or just ginger paste, saute well, then add onions and saute again till slight brown in colour.
Add tomatoes, green chillies, coriander powder and cook well till oil separates out or till tomatoes are cooked well.
Now just whisk the dal slightly and pour it in the pan or kadahi ( you can pour the onion- tomato mixture in the cooker if your frying pan cannot accommodate the dal).
Mix well, add some water if needed and cook on low flame for atleast 15 minutes or pressure cook it till 3 whistles of cooker.Simmer for 5 more minutes
Adjust the consistency of dal. This dal is supposed to be of creamy consistency.The longer you cook it on low flame , the more creamy texture is obtained.Garnish with coriander leaves.
Serve it with rice/ roti and enjoy a hearty meal. We had it with plain roti , along with Tawa aloo (Recipe coming up next), on the bed of salad 

ARAGULA WITH FETA AND FRESH FIGS

ARUGULA WITH FETA AND FRESH FIGS SALAD by arti sabharwal

INGREDIENTS
4 cups arugula leaves
1/2 cup crumbled feta
8-10 cherry tomatoes
1 cup fresh figs quartered
2 tbs pine nuts 2 tbs extra virgin olice oil
4 tsp balsamic vinegar
fresh ground pepper
grated parmassen cheese
METHOD .....
in a large bowl place the arugula , cherry tomatoes and figs and crumble feta on top and pine nuts , in a bowl mix the dressing ingredients and put on the salad and sprinkle with cheese , to garnish sprinkle chopped mint leaves

FETA MINT AND STRAWBERRY SALAD

FETA MINT AND STRAWBERRY SALAD BY LATIKA KHANEJA
Ingredients
500 grms french beans
500grms strawberries
1 bunch of mint leaves
2-3 tablespoons of pistachio nuts
500 grams feta cheese
DRESSING
2 tbsp raspberry/balsamic/ white vinegar
2tsp castor sugar
1tbsp dijon mustard
salt
125 ml olive oil
METHOD
Mix the dressing ingedients slowly whisking in the oil. Boil water and cook beans for 5 mins or until tender. Refresh with cold water. C ut strawberries in half and add beans, pistachios and mint leaves. Coat lightly with dressing. Break feta cheese into chunks and scatter over the salad. Add a good grinding of pepper.