| INDIAN OMLETTE |
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Ingredients : 30 gms ghee 1 small onion finely chopped. 1 green chili, finely chopped, and seeds removed. 2 eggs, lightly beaten, half spoon finely chopped vegetables. |
| Preparation : |
| Melt ghee in a small frying pan, sauté vegetables over low heat, until they are tender. Add onion and chili and fry for some more time. Add eggs and vegetables over low heat, until set and lightly brown underneath. Place pan under preheated grill for two minutes, or until omlette is set on top. Fold in half to serve. Serves 1 |
| DAHI MURGH (Chicken with curd) | |
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Ingredients : 500 gms boneless chicken cut from the brest half-cup curd 6 cloves garlic, grounded. 1 piece ginger, grounded with the garlic 1 teaspoon dried fenugreek (methi) 3 tablespoons cream or top of the milk 3 tablespoons of grated cheese (optional) 3/4 teaspoon salt red chili powder to taste juice of one lime chaat masala or garam masala |
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| Preparation : | |
| Wash the chicken well
Lightly beat the curds, mix into it all the ingredients except the lime juice and garam masala or chaat masala.
Into the curds mixture, drop the chicken, make sure you rub it into each piece. Let it soak for at least 5 to 6 hours, if possible, overnight.
To cook, put the chicken along with the marinate onto the fire. After it comes to a boil, reduce heat to very low, and cook for 20 minutes to half an hour.
The chicken pieces should get cooked through but should not break up. The liquid should be almost gone. You can make the recipe to this stage in advance.
When you are ready to eat, put the grill in your oven on, either skewer the chicken pieces, or put them on an oven tray, and put under the grill for 5 minutes.
Remove from the oven tray onto a plate, and dress with the lime juice, and chaat or garam masala. This chicken freezes successfully, and you can make it in larger quantities if you want. Serves 2 to 3 | |
| PUDINA KI CHUTNEY(Coriander - mint sauce) |
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Ingredients : 1 cup mint leaves 1 cup fresh coriander Green chilies chopped, to taste. Juice of 2 limes 1 teaspoon sugar or to taste 1 clove garlic A tiny piece of ginger (optional) |
| Preparation : |
| Prepare the mint, break of leaves from the tough stems
Wash them well in a number of changes of water.
Cut off the roots from the coriander.
Spread it out on a chopping board or a plate, and pick out any mushy black leaves. Wash the rest well.
Chop the mint and coriander roughly.
Put them into the grinder, along with the rest of the ingredients.
Add the juice of one lime and as little water as possible. Taste and see if you need more lime juice or any other ingredients. Grind smooth. Chill . |
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