Food
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INGREDIENTS 2 large bunches Spinach (Palak), stems removed 250g Fresh Cottage Cheese (Paneer), chopped into medium cubes 4 tbs Oil 4 tsp Garlic, finely chopped 1 large onion, chopped 1 tsp Ginger, finely chopped 4 medium tomatoes, chopped 3 tsp Coriander Powder (Dhania Powder) 2 Green Chillies, deseeded and chopped 1 tsp Garam Masala Powder
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INGREDIENTS 2 medium eggplants 2 teaspoons vegetable oil 3/4 cup plain Greek-style yogurt (plain yoghurt will do) 1 tablespoon olive oil 1 tablespoon freshly squeezed lemon juice 1 thumb sized piece of ginger, very finely chopped 1 clove garlic, very finely chopped 1 green chilly, de-seeded and finely chopped 3 tablespoons chopped onion 1 teaspoon ground cumin (jeera powder) Salt and
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INGREDIENTS 500gms Split Lentil (Arhar Dal) 1/4 cup Hung yoghurt 2 tsp Ginger Juice 4 Cloves (Laung) 5-6 Green Cardamoms (Chhoti Elaichi) 1 stick Cinnamon (Dalchini) 4 tbs Ghee 2 Onions, sliced 1 tbs Lemon juice 1/4 tsp Saffron (kesar), dissolved in milk PROCEDURE 1. Mix hung yoghurt and ginger juice. Set aside for 15
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Delicious lamb dish. Has always been a major hit with guests. Mildly spiced, aromatic and delightfully traditional. Does not require any of the nonsense masalas available in the market.
Hansal mehta 