Ingredients:
Directions:
- Wash lentil and soak in water for about 1 hour, then pressure - cook lentil for 2-3 whistle. Drain lentil and set aside.
- Chop onion into small cubes. Chop tomatoes and chiilies, mince garlic. Chop cilantro.
- Heat 3-4 tbsp oil in non-stick saucepan. Add onion to it and fry on medium-high for a few minutes until onion becomes soft.
- Add green chillies, garlic and saute for few minutes but not too long, garlic will become bitter.
- Add tomatoes and saute 1-2 minutes. Add turmeric and fenugreek and mix well.
- Now add lentil, salt and little water if your mixture is too dry. Cook on medium-low heat for 4-5 minutes stirring occasionally.
- In a separate pan heat 1-2 tbsp oil. Crack eggs and slightly beat them with pinch of salt. Add to pan and make scrambled egg. When done add to lentil mixture and stir well.
- Add chopped cilantro to lentil tadka, mix well then turn off the heat.
- Garnish with green chillies and onion. Serve hot with roti.
Ingredients:
- Chop onion, celery, carrot, green beans. Cut into cubes zucchini, potato. Coarsely shred cabbage and mince garlic.
- In a pot heat oil and butter, add onion, saute until soft. Stir in carrots and potato and saute for few minutes.
- Stir in celery and saute for 5 minutes (if you use fresh green beans add them along with celery and saute) . Add zucchini and saute for another 3 minutes.
- Add cabbage and garlic, cook for 1 minute.
- Add broth, tomato paste, bay leaf, pepper, basil, salt and water to cover completely the vegetables. Rinse and drain navy beans and add to soup. Cook covered over medium-low heat, stirring occasionally, until vegetables are cooked and soup is thick.
- Garnish with chopped parsley if desired.
Ingredients:
Directions:
- Wash, remove skin and cut the chicken into bite-size cubes (you can use whole pieces of chicken as well).
- Peel off onion, chop then fry with a little oil till becomes soft.
- In a bowl make a marinade with: yogurt, tomato paste, cumin seeds, chopped chillies, 2/3 chopped cilantro, chopped mint, ginger-garlic paste, chilli powder, cumin, coriander, turmeric, peppercorns, garam masala, salt, 1-2 tbsp oil, 2/3 of fried onion. Mix well all ingredients and add to chicken. Marinate for 30 min in refrigerator.
- Wash the rice and soak in water for 20-30 min. In a saucepan boil water, add salt, little oil, whole garam masala, cumin if desired. When water is boiling add rice. Boil the rice until 50 % cooked, then drain the water using a colander.
- Soak saffron in few tablespoons warm water.
- In a heavy-bottomed pan place marinated chicken, arrange with a spoon the pieces of chicken to have a straight layer. Add half quantity of rise make a layer sprinkle fried onion, chopped cilantro then add remaining of rise, fried onion, cilantro. Sprinkle saffron water on rise.
- Cover the pan with a lid wich fits well the pan. Slow cook the biryani for about 30 min on very low heat.
- Garnish with boiled egg halves, cucumber slices, lemon slices and raita.