Mouth Watering
Recipes
Moong dal dosa
Ingredients
·
1 1/3 cup (200gms.) Green gram 1 tabsp, Chopped ginger 3 Chopped
green chilies
·
1tsp. Salt
·
½ tsp. Red pepper
·
½tsp. Garam masala
·
½
tsp. Ground cumin seeds
·
1tsp. Ground coriander seeds
·
Oil for frying
Method
·
Soak green gram for 5 hours.
·
Drain and transfer to food processor bowl.
Add ginger, green chilies, a little water and
grind
till a smooth paste is
formed, The batter should be of pouring consistency. Add seasoning. Mix
well.
·
Heat tava. Smear a little oil. Pour a ladleful of batter. Spread to form a thin
pancake. Pour a tsp. of oil around and over it. cook for 2-3 minutes. Turn t h e
other side and cook for a minute or two.
·
Serve with chutney.
Hare Masale Ka Gosht
Ingredients
·
450gms. Boneless tender lamb
·
3 tbsp.(45gms.) Ghee
·
6 Spring onions
·
12 Cloves crushed garlic
·
1” Ginger 50 gms. Coriander leaves
·
2 Green
chilies
·
50 gms. Mint
·
1 cup (225ml.) Water
·
½ tsp. Garam masala
·
4
tbsp. Basil leaves
·
4 (200 gms.) Tomatoes
·
½ cup (140 gms) Curd
·
Vinegar for cooking meat.
Method
·
Remove fat and cut meat into 1” cubes. Add salt and vinegar. Fry lightly.
·
Place quartered onions in food processor bowl. Chop fine.
·
Fry the chopped onions lightly. Add the meat and fry for 5 minutes.
·
Place garlic, ginger, green chilies, coriander leaves, quartered tomatoes
and mint in the food processor bowl. Chop fine. Add curd. Blend the
mixture for 30 seconds.
·A
dd this paste and salt to the meat, stir well and add water. Cover and cook
on a slow fire stirring occasionally, for about ½
hours or till the water dries
up. If the meat is not tender add more water and continue to cook.
·
Serve garnished with garam masala and chopped mint, basil and coriander
leaves .
·
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