Chane Jaiselmer Ke
Daal Usli
Batata Song
Al Yakhin



Chane Jaiselmer Ke
Cuisine : Rajasthani Taste: Medium

1 cup Bengal Gram, Black (kale Chane)
2 Tbsp Oil
2 Tbsp Pure Ghee
1 tsp Cumin seeds
2 inches Cinnamon
5 - 6 Cloves
2 - 3 Black cardamoms
1/4 tsp Asafoetida
3 - 4 Green Chillies (chopped)
1 1/2 cups Yogurt
4 tsp Bengal Gram Flour (besan)
2 tsp Coriander Powder
1 tsp Red Chili powder
1 tsp Garam Masala Powder
2 tsp Chaat Masala
Salt to taste
1 medium Onions
1 cup Coriander Leaves (chopped)

Soak Bengal gram overnight in four cups water. Drain, add six cups of
water and pressure cook till done. Mash the grams slightly. Heat ghee and
oil, add cumin seeds, when they crackle add the whole garam masala, fry
for one to two minutes. Soak Bengal gram overnight in four cups water.
Drain, add six cups of water and pressure cook till done. Mash the grams
slightly. Heat ghee and oil, add cumin seeds, when they crackle add the
whole garam masala, fry for one to two minutes. Add asafoetida and
chopped green chillies, saute. Mix yogurt, gram flour,one cup water and
dry spices and add to the sauteed whole garam masala. Keep stirring till
it boils. Add the grams along with the water they were boiled in. Add
salt to taste. Mix well. Cover and simmer for eight to ten minutes. Serve
hot garnished with chopped coriander leaves and onion rings.




Daal Usli

Serves: 4 Cooking time (approx.): 5 minutes Style: South
Indian (Konkani)

2 tablespoons coconut oil or any oil
1 teaspoon(s) mustard seeds
1 dry red chilli(es) broken into bits
1 teaspoon(s) ginger finely chopped or grated
2 green chilli(es) slit
1 teaspoon(s) asafoetida powder
1 sprig(s) curry leaves
2 cup(s) split husked green gram (dhuli moong dal) washed well.
2 cup(s) hot water or as required
1/2 teaspoon(s) sugar
Salt to taste
1 tablespoon(s) grated coconut

Heat the coconut oil in a pan. Toss in the mustard seeds and the dry red
chilli bits. Fry till the mustard seeds splutter fully. Add the ginger,
green chilli(es) and stir fry on medium / low level for about 2 minute(s).
Drop in the asafoetida powder and the curry leaves. Fry briefly. Stir in
the green gram and mix well. Add the hot water such that it is about and
inch above the level of the green gram. Stir in the sugar and salt to
taste. Bring to a boil, cover and simmer for about 5 minutes or till the
water has been absorbed and the grams are cooked but the grains are
separate. If they are not cooked, then add some more hot water and cook.
Stir in the grated coconut and remove from the flame. Keep covered for 5
minutes for the flavors to blend well.

TIP: Split husked green gram is yellow in color. Chillies can be increased
or decreased as per taste.
Traditionally the grams are cooked soft and mushy.
Serve hot with: buttered slices of bread



Batata Song

Serves: 4 Cooking time (approx.): 9 minutes Style: South
Indian Vegetarian (Konkani)


4 big potatoes boiled and cut into cubes
2 medium onion(s) sliced finely
1 big tomato(es) chopped finely
1 teaspoon(s) red chilli powder or as per taste
1/2 teaspoon(s) tamarind paste or as per taste
4 tablespoons oil
salt to taste

Heat oil on medium level in a pan for about 2 minute(s). Add finely
sliced onions and fry on medium heat till they are lightly browned. Now
add red chilli powder and fry for a few more seconds on low heat till you
get a good roasted aroma. Add chopped tomatoes and fry again on medium /
low heat for 3 minute(s) or till the tomatoes are tender and the oil has
left the sides of the pan. Add now the tamarind paste and the boiled
potato cubes. Sprinkle some water and salt to taste. Mix thoroughly.
Cover and keep on low heat for about 4 minutes. Serve hot with: Subtly
Tempered Rice (Nucchi), white rice or Indian bread (Roti).




Al Yakhin

Serves: 4 Cooking time (approx.): 12 minutes Style: North
Indian Vegetarian (Kashmiri)

500 grams (about 20 oz.) bottle gourd peeled, cut into roundels and
washed
2 teaspoon(s) cumin seeds
4 cloves
1/2 teaspoon(s) each of asafoetida and dry ginger powder
2 whole red chilli(es)
1 teaspoon(s) aniseed powder (saunf powder)
1 teaspoon(s) hot spice mix (garam masala) powder
2 cup(s) yoghurt beaten
2 cup(s) water
2 tablespoon(s) oil
salt to taste
oil for deep frying

Pat dry the bottle gourd roundels. Heat the oil for deep frying in a pan
and fry the bottle gourd roundels till they are slightly browned. Drain
and keep aside. Heat oil in another pan till very hot. Add the cloves,
asafoetida and cumin seeds. Fry on medium heat for 2 minute(s) or till
the cumin seeds are a shade darker. Add the deep fried bottle gourd
roundels, aniseed powder, dry ginger powder, whole red chilli(es), salt
and water. Let it come to a boil on high flame. Reduce the flame and keep
on medium / low heat for 5 minutes or till the bottle gourd roundels are
tender. Now, mix in the beaten yoghurt and stir slowly till it has fully
blended with the curry. Let it boil on low heat for about 5 minutes. Mix
in the garam masala powder and put off the flame. Serve immediately with:
hot white rice or Indian bread (Roti).


--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/