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Soups, Salads and Raita |
 Tomato & Fresh Coriander Soup (Tamater ka shorba dhaniyawaala)
Heat the butter in a pan on medium heat; add cumin seeds, both cardamoms, cinnamon stick, and bay leaves; stir. Add tomatoes and salt; stir. Add ginger, garlic, green coriander stems, black peppercorns, and red chilli powder; stir. Add water, increase heat and bring the mixture to the boil. Reduce heat, cover and simmer for 30 minutes. »more |
 Coconut & Drumstick Soup (Nariyal our saijan ki phalli ka shorba)
Boil the drumstick in salted water, drain and reserve drumsticks. Heat the coconut oil in a pan on medium heat; add garlic and sauté until it just starts to change colour. Add dry red chillies, mustard seeds, and curry leaves; stir. Add green chillies and ginger; stir. Add onions and sauté for a minute until they turn glossy. Add turmeric »more |
 Chargrilled Pineapple & Sweet Potato Salad (Bhunee ananaas aur shakarkandi)
Boil the sweet potatoes until almost cooked. Peel and cut into ½ “ thick roundels. Keep aside with the rest of the step I ingredients. Mix the step II ingredients with the palm of your hand on a flat mixing tray. Alternatively they can also be mixed in a blender. Add the step I mixture, mix and reserve for 30 minutes. »more |
Garlic-Flavoured Yoghurt (Burrhani raita)
Mix all the ingredients together in a bowl using a whisk or an eggbeater. Serve as an accompaniment to any Indian meal, particularly biryani and pulao. *Preparation time: 15 – 25 min. Serves: 4 »more |
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