Tuesday, 28 June 2011
Main Course Chicken Makhani (Chicken tikka in a buttery tomato sauce),
Sides (Vegan) Herbed Pilau Rice, Nan Bread, Tomato Salad
Pickles (Vegan) Sprouted Fenugreek (with pomegranate molasses - sweet, sour and hot!) , Gunda and Mango (with mustard and fenugreek seeds)
Dessert: (Vegan) Nutty Carrot Halva (grated carrots steeped in almond milk flavoured with cardamom and saffron
Drinks: Salty Lassi (yogurt drink), Fruit Juice
Wednesday, 15 June 2011
Wednesday, 1 June 2011
1 cup Chickpea / gram flour
1 cup yogurt
2 cups water
3 garlic cloves; minced
1 inch piece of ginger; grated
2 green chilies; minced
½ teaspoon turmeric
1/8 teaspoon asafetida / hing
Salt to taste
For Vaghar / Tempering
1 tablespoon oil
1 teaspoon Mustard Seeds
1 teaspoon cumin
2 teaspoons sesame seeds
6 curry leaves
1 tablespoon desiccated coconut
2 tablespoons coriander; finely chopped
1. Place all the batter ingredients in a microwave bowl, mix well to make a smooth fairly thin batter. Beat well; I used a hand blender to make sure there were no lumps.
2. Cook uncovered in microwave for 3 minutes, mix well and cook for another two 3 minutes mixing well between cooking. I cooked the batter for a total of 9 minutes. (Microwave times differ according to different makes). The batter should be quite thick now
3. Test if it is done by place a drop on a flat surface, if it sets, it is ready.
4. Spread the batter as fast as possible with a palate knife on ungreased foil sheet. Make sure is spread quite thinly.
5. When cool and set, (a couple of minutes), cut the sheet of khandvi into 2 inches thick pieces. Roll each piece into khandvis (like Swiss roll), and place on a flat serving dish.
6. Heat the oil in a frying pan, and add the sesame, mustard and cumin seeds with the curry leaves cook for a 2-3 minutes and pour over the khandvi.
7. Garnish with the desiccated coconut and the chopped coriander.