APPLE AND GUAVA CURRY
INGREDIENTS:
2 apples 2 guava
2-tbsp. red chili red powder � tsp. turmeric powder
3 cloves 3 cinnamon
10-12 raisins 4-5 cashew-nuts
2-tsp. Sugar
1-tsp. coriander seeds powder 1-tbsp. cumin seeds powder
2-tbsp. ghee.
PREPARATION:
Wash and scrap apples. Cut apples and guava into big pieces.
Melt ghee in a pot. Put cloves and cinnamon. Roast cashew-nuts and raisins.
After 2 minutes add guava and apples. Cook and add turmeric powder, coriander
seeds powder, cumin seeds powder, red chili powder and salt and sugar. Mix well.
Remove and stir.
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KER-SANGARI CURRY
INGREDIENTS:
1-cup ker- sangari 4 tbsp. oil
� tsp. mustard seeds � tsp. cumin seeds
� tsp. Asafetida 2-tbsp. red chili powder
� tsp. turmeric powder � tsp. garam masala
� tsp. pomegranate seeds powder salt
� tsp. fennel seeds
PREPARATION:
Wash and soak ker sangari for 1 hour. Pressure cook until two whistles. Cool and
remove.
In a frying pan warm the oil. Add mustard seeds, when they crackle put fenugreek
seeds, cumin seeds and asafetida. Put ker sangari and add red chili powder,
turmeric powder, garam masala, pomegranate seeds powder and fennel seeds. Add a
little water and salt and boil. It can be served with roti.
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PANNER-DAL CURRY
INGREDIENTS:
100 grams chana dal
200 grams paneer ricota cheese 5 tbsp. ghee
� tsp. turmeric powder 1-tbsp. lemon juice
2-tbsp. red chili powder 2-tsp. sugar
salt
Spices:
2 cinnamon 3 cloves
2 black cardamoms 3 black papers
2 bay leaves.
PREPARATION:
Roast all ingredients for masala in � tsp. oil and grind to make the powder.
Soak chana dal for 3-4 hours in water. Cut paneer into pieces and fry in ghee.
In a pot melt ghee and add masala powder. After 2 minutes add the chana dal,
salt, red chili powder and turmeric powder. Add a little water and cook on
medium heat. When the dal is cooked, add sugar and lemon juice and stir. Mix
paneer pieces and serve warm.
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