KHEEMA MATAR

KHEEMA MATTAR

Ingredients:

Oil - 6 tbsp

Onion - 1 (Sliced)

Fresh red chillies - 2

Cilantro - 1 bunch

Tomato - 2 (Chopped)

Salt – 1 tsp

Ginger - 1 tsp (Finely chopped)

Garlic - 2 (Crushed)

Chilli powder - 1 tsp

Ground lamb - 1 lb (450 g)

Peas - 1 cup

Fresh green chillies - 2

Method:

1. Heat the oil in a medium size pan. Add the onion slices and cook until golden brown, stirring.

2. Add the red chillies, half of the chopped cilantro, and the tomatoes to the pan and reduce the heat to a simmer.

3. Add the salt, ginger, garlic and chilli powder to the mixture in the pan and stir well.

4. Add the ground lamb to the pan and stir-fry the mixture for 7- 10 minutes.

5. Add the peas and cook for an additional 3-4 minutes, stirring occasionally.

6. Transfer the lamb and pea mixture to warm serving plates and garnish with green chillies and the remaining cilantro.

7. Serve hot with chapatti, rice, poori, dosai.

CHAPATTI

Chapatti

Ingredients:

Whole wheat flour - 2 cups

Salt - to taste

Oil - 2 tbsp

Water - 1 cup

Method:

1. Place the flour in a large bowl. Add the salt, oil and mix well.

2. Make a well in the centre of the flour and gradually pour in the water.

3. Mixing well with your fingers to form a supple dough.

4. Knead the dough for 7 – 10 minutes.

5. Ideally, let the dough rest for 15-20 minutes, but if time is short roll out the dough straightaway.

6. Divide the dough into 12-14 equal-size portions.

7. Roll out each piece of dough on a well floured counter.

8. Place a heavy bottom skillet on a high heat.

9. When steam begins to rise from the skillet, reduce the heat to medium.

10. Place a chapatti in the skillet and when the chapatti begins to bubble turn it over.

11. Carefully press down on the chapatti with a clean dish towel or a wooden, spatula and turn the chapatti over once again.

12. Remove the chapatti from the skillet and keep warm while you make the others.

13. Repeat the process until all of the chapatti are cooked.

14. Serve with aloo masala, paliya, tomato kostu, channa masala, googuni.

VEGETABLE KURMA

Vegetable kurma

Ingredients:

Onion - 1

Tomato - 1

Vegetables - 2 Cups (EX. Potatoes, beans, carrot, peas, radishes, cauliflower etc.,)

Pepper powder - ½ tsp

Chilli powder - 1 tsp

Coriander powder - 1 tsp

Turmeric powder - ¼ tsp

Coconut milk - 1 ½ cups

Salt - to taste

Cilantro - to garnish

To make paste:

Ginger - ½ inch

Garlic - 5-8 cloves

Green chillies - 4

Seasoning:

Oil - 2 tbsp

Cloves - 5

Cinnamon - 2 pieces

Garam masala - 1 tsp

Method:

1. Make the paste and keep aside. Clean all the vegetables and let the water drain.

2. In a heavy bottom pan add oil and all the seasoning, let it splatter.

3. Now add the onion, sauté for 5 minutes. Then add the tomato and let it cook for another 5 minutes.

4. Mix the grind paste mix to the onion and tomato.

5. Let it cook for 10 minutes or until the raw smell is gone.

6. Add the vegetables and cook accordingly to the vegetables you add.

7. You can add anywhere between 1-2 cups of water. Cover and cook until the vegetables are fully cooked.

8. Once the vegetables are done add the coconut milk and cook for 10 minutes

9. Garnish with cilantro.

10. Serve with white rice, naan, chappathi, roti, poori.