Passion for Food – Page 2

August 24, 2009

Eggplant Raita

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

Lentil Cooked with Yoghurt

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

Nahari Gosht

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.