Koheli dal

Koheli dal recipe

ingredients

1 cup toor dal

25 green chilies

20 spring onions

2 inch piece of ginger

1/ 2 tsp turmeric powder

4 eggs (beaten)

1/ 2 cup tamarind water

2 bunches coriander leaves

18 large onions

4 pods garlic

1/ 2 tsp cumin seeds

150 grams oil or ghee

Salt to taste

Method of making

Boil dal with salt and turmeric in a little water till pulpy.

Chop the spring onions, chilies, garlic, ginger ad coriander leaves. Grind half of the onions with half of the chopped chilies, garlic, and ginger, coriander, and cumin seeds.

Chop fie the rest of the large onions and brown in hot ghee. Add remaining chopped ingredients along with the ground masala and cook for about 10 minutes. Add the dal ad stir well. Then add the tamarind water. When the ghee separate from the mixture, remove from the heat.

Cool and add the beaten eggs. Mix thoroughly, replace on fire for a while before serving.

The paneer recipe

The preparation of  paneer

Cook for about 20 minutes

Wanted ingredients

*Five cups milk

*One lemon

*One cup gram flour

*Ne cup spinach (chopped fine)

*One egg white

*Salt to taste

*Half teaspoon turmeric

*Three or four green chilies

*4 onions (chopped fine)

*One inch piece ginger

*Three tablespoon ghee

*Fresh coriander leaves

*10 cashew-nuts

*10 raisins

Making method

While boiling the milk add the lemon juice. When it has curdled completely strain through a muslin piece and hangs up in clean muslin, till all the water has drained out.

Mix the gram flour, paneer, and chopped spinach, with a little salt, and beat it till the mixture is very soft, and smooth. Beat the egg white and mix into the paneer and spinach mixture. Now mix in the nuts, raisins, chopped ginger and about one onion. Grease a baking dish, pour in the mixture and bake about 20 minutes in a moderate oven (350 foreign degrees). When ready, cool and cut into squares.

Fry the remaining onions till they are soft. Add the chopped tomatoes and coriander leaves with the turmeric. Cook still the ghee separates. Add three cups water. Gently put in the pacer and spinach squares. Cook for about 20 minutes. Serve hot.

Naan recipe

Ingredients 

Half kg flour

1 tsp sugar
1 tsp baking powder
0.25 tsp salt
One cup milk
One cup curd
30 grams yeast (dissolved in a little water)
1 tbsp melted ghee or butter
One egg (optional)
1 tbsp poppy seeds (khus. khus)

Type of cooking
Sift the flour with the sugar, baking powder and salt. Warm milk and curd and blend together. Add yeast, ghee and egg blend well. Make a depression n the centre of the flour and pour in the mixture, gradually. Knead ell for 15 minutes till smooth and springy. Mix in a little more flour if necessary. Cover and set to rise for 2 hours till it is almost double in volume.
Divide into 8 portions and roll into alls. Cover and keep aside for another 15 minutes. Flatten into a thick pancake with the help of a little flour by tossing from one palm of the hand to the other. Sprinkle top with poppy seeds. Bake in a very hot oven (500 foreign degrees) for about 10 minutes till puffed and slightly browned, or cook in an open tandoor.

Egg spicy tomato pie

Ingredients

750 grams tomatoes

6 eggs

1 large onion

1/ 2 tsp cumin seeds

1/ 4 tsp asafetida

3 green chilies

2 tbsp butter

Coriander leaves

Salt to taste

Little Pepper

 

Method of making

Cut the tomatoes ad onion in small pieces. Slice green chilies and coriander leaves very finely.

In a pan, heat the ghee, adding asafetida and cumin seeds. Add tomatoes, onion, green chilies, and salt to taste. Mix well and cook on medium fire till thickened. Remove pa from fire and pour the mixture into a deep baking dish. Break 6 eggs over the mixture carefully, a little distance apart from each other, so that the yolks are not disturbed. Season with salt and pepper and garnish with coriander leaves, Bake in a moderate oven for 5 to 1o minutes till the eggs are properly baked.

Onion pie recipe

Ingredients

1 kg onion

3 tbsp butter

1 cup thick curd

1 tbsp salt

1 tbsp chopped coriander leaves

3 eggs

Half tsp chilli powder

1/ 4 tsp pepper

1 slightly-beaten egg white

Pie pastry

Making method

Line a pie tin with rolled out pie pastry. Prick the pastry with a fork and leave to chill.

Meanwhile, slice the onion finely ad sauté I the butter till they are slightly tender but clear. Blend together the curd, salt, eggs, coriander leaves, chilli powder and pepper and stir this mixture into the onions when they are cool.

Brush the pie pastry with beaten egg white egg white and fill in the onion mixture. Bake the pie in a hot oven for ten minutes. Reduce heat and bake for another 30 minute

The four types of drinking tea

Four types of Tea

The Black tea is taken with milk and sugar in India

Black tea

It is processed by drying the leaves, crushing them in a machine and fermenting them. This tea is taken with milk and sugar in India.

In processing Black Tea the following steps are taken-

a) Withering – The gathered leaves are first withered or dried in the sun for a day or two to extract moisture.

b) Rolling – They are then rolled mechanically between steel rollers to break up the fibres. The leaves are dried again or backed lightly over charcoal fires, until they become reddish brown in colour.

c) The leaves are allowed to ferment and this reduces the amount of tannic acid in the tea by half, but does not impair its flavour.

d) Drying – Further fermentation is checked by roasting and drying the leaves over a fire until they are black in colour.

e) Blending – Expert blenders and tea – tasters further blend the various grades of tea to give it special aroma and make many proprietary brands.


Green Tea
The Green tea is not attempted in the dawn, but rather in the stoves after the leaves are steamed in expansive vats and smashed in machines. It is not aged. This mixed bag of tea is expended in the nation of China and the Far East. The Green tea is significantly prepared and more grounded stimulants because of their higher tannin or tannic destructive substance. They are ordinarily taken without milk or sugar consequent to maturing with foaming water.

Oolong Tea
This variety of tea is greenish – brown and is prepared by partially drying and fermentation the leaves. From the tea gardens, a high grade semi fermented Oolong Tea is produced. Much of it is shipped to the United States.


Brick Tea
In this variety the inferior and coarser leaves, stems and tea - dust are compressed into rectangular blocks of bricks tea. Such tea is normally consumed in Russia and Tibet.

The tasty recipe of Sindhi curry

Ingredients

0.125 kilograms, Gram flour (besan)

0.125 kg potatoes

0.125 kg tomatoes

0.125 kg string beans

0.125 kg brinjal

0.100 kg pumpkin

3-4 drumsticks 1 lotus stem

6 green chilies

0.100 kg yam

0.100 kg tamarind

1 tsp fenugreek seed (methi)

1 tsp cumin seed

1 tsp turmeric powder

2 tsp coriander powder

Half inch piece ginger

Pinch of powdered asafetida

1 tsp jaggery

4 sprigs curry leaves

1 bunch coriander leaves

4 bay leaves

1 tsp chilli powder

2 tbsp ghee

Salt to taste

Making method

Soak bay leaves and tamarind in water, separately. Cut all the vegetables in large cubes. Place a large pan on the stove and fry cumin and fenugreek seeds, add asafetida and gram flour. Stir well, till golden in colour. Add 1 litre of warm water immediately, and go on stirring till it thickens. Add 1 more litre of water.

Boil for 10-15 minutes. Add jiggery, chopped ginger, curry leaves, turmeric powder, coriander powder, salt, chilli and lotus stem. Boil for another 10 minutes more. Then put all the vegetables and let it cook for half on medium heat. When all the vegetables are tender, add coriander leaves and liquid from bay leaves and tamarind. Cook for another 5 minutes and serve with plain boiled rice.