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Sukhe Alu
(Spicy Potatoes)
Serves : 4
Ingredients:
500 g potatoes
10 g coriander powder
10 g cumin seed powder
3 g red chilli powder
5 g garam masala
10 g mango powder
2 g dried ginger powder
5 g dried mint powder
10 g salt
30 ml oil
3 g cumin seeds, roasted
5 g coriander leaves, chopped
Method:
Wash and dry the potatoes. Prick
lightly with a fork and place in a
dish lined with a paper towel. Cook
on 1000 W for 8 to 9 minutes.
Cool and cut into small pieces.
Combine all the dry spices and
sprinkle on the potato pieces. Mix
well. Keep aside. Place oil in a
1-litre casserole dish, cover and
heat on 1000 W for 1 minute. Add
cumin seeds and potatoes, and
cook on 1000 W for 2 to 3 minutes.
Mix well. Serve hot, garnished with
coriander leaves.
Bhari Hui Bhindi
(Stuffed Okra)
Serves : 4
Ingredients:
500 g okra
30 g coriander powder
30 g cumin seed powder
15 g dried mango powder
5 g red chilli powder
5 g turmeric powder
5 g garam masala
10 g salt
50 ml oil
10 g coriander leaves, chopped
Method:
Wash and dry the okra. Cut off
the heads and a small portion of
the tails and slit each down the
middle ensuring that it doesn’t
split into 2 halves. Keep aside.
Combine all the dry spices in a
small bowl and cook on 1000 W
for 2 minutes, stirring after every
30 seconds. Stuff this mixture
into the slits in the okra. Place the
okra in a 2-litre shallow casserole
dish. Heat oil in a small bowl on
1000 W for 2 minutes and pour it
on the okra. Cover the casserole
and cook okra on 1000 W for
10 minutes. Remove the lid and
cook uncovered on 1000 W for
6 minutes till it becomes dark
green and almost crisp. Serve hot,
garnished with coriander leaves.
Indian/Pakistani Recipes
Masoor Dal (Lentils)
Serves : 4
Ingredients:
200 g Masoor Dal (Lentil)
800 ml boiling water
10 g salt
3 g turmeric powder
20 g ghee
80 g onions, finely chopped
10 g ginger, finely chopped
1 clove garlic, finely chopped
1 green chilli, finely chopped
5 g cumin seeds
1 pinch asafoetida powder
3 g red chilli powder
3 g garam masala
5 g coriander leaves, chopped
Method:
Wash and soak lentils for 4 hours.
Drain and place in a 3-litre bowl
along with hot water, salt and
turmeric powder. Mix well, cover
and cook on 1000 W for 20 minutes.
Stir, cover and cook on 600 W for
another 8 minutes. Set aside. Place
ghee, chopped onions, ginger and
garlic in a small bowl. Cover and
cook on 1000 W for 3 to 4 minutes,
stirring midways. Add cumin seeds,
asafoetida powder and red chilli
powder, and mix well. Cook on
1000 W for 1 minute. Add to the
cooked lentils and mix well. Cook
on 1000 W for 1 minute. Serve hot,
sprinkled with garam masala and
garnished with coriander leaves.
Masoor Dal, Sukhe Alu, Bhari Hui Bhindi
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