14
EN
Using the Indian’s Best Feature (continued)
Food Serving Size Ingredients Recommendations
5. Maharani
Dal
100-120 g
Moong dhuli (Yellow lentils)
- ½ cup, Water - 1 cup,
Ginger Paste - 1 tsp, Oil - 1
tbsp, Salt to taste,
Turmeric Powder - 1/4 tsp,
Red Chili Powder - 1/4 tsp,
Dry Mango Powder - ½ tsp,
Coriander Powder - ½ tsp,
Curry Leaves - 3 to 4,
Whole Green Chilies, Slit -
1 to 2.
In a microwave safe glass dish
add all the ingredients and
cover it with clear foil. Make a
hole to release the steam and
cook and serve hot.
6. Amritsari
Fish
600-650 g
Fish - 500 g, Curd - 2 tbsp,
Coriander Powder - 2 tsp,
Ginger Garlic Paste - 2 tsp,
Dried Mango Powder - 2
tsp, Cumin Powder - 2 tsp,
Red Chilli Powder - 2 tsp,
Chicken Colour - 1 pinch,
Onion - ½ cup(chopped),
Tomato - ½ cup chopped,
Oil - 1 tbsp, Water - 4 to 5
tbsp, Salt to taste.
Marinate fish with curd, Ginger
Garlic paste, Red chili powder,
salt. Grease a flat dish add
tomato, onion and all spices,
place the fish pieces over it and
cover the dish with a clear foil
and make small holes to
release steam.
7. Goan Fish
Curry
600-650 g
Pomfret - ½ kg, Cumin
Seeds - 1 tbsp, Coriander
Seeds - 1 tbsp, Coconut
scraped - ½ cup, Ginger
Paste - 1 tsp, Garlic Paste -
1 tsp, Tamarind - lemon
sized ball, Oil - 4 tbsp,
Fried Onion - 2 medium,
Tomato Puree - 4 tbsp,
Red Chilies - 3 to 4, Green
Chilies - 3 to 4, Salt to
taste, Water - 200 ml.
Clean wash and cut fish into
pieces. Dry roast cumin seeds,
coriander seeds & whole red
chilies, make a fine paste of all
the roasted spices along with
coconut, ginger, garlic and
tamarind and fried onions. In a
microwave safe glass bowl mix
all the ingredients. Add salt to
taste and ½ cup water. Cover
with clear foil make a small hole
to release steam and cook.
Serve hot with steam rice.
8. Stuffed
Egg plants
250 g
Eggplants - 250 g, Dried
Mango Powder - ½ tsp,
Onion - 1(paste), Tomato -
2 (pureed & strained),
Coriander Powder - 1 tsp,
Green Chillies - 2 (small),
Chaat Masala - 1 tsp, Oil -
1 tsp, Salt to taste.
Slit the Eggplants in four equal
portions and keep aside. In a
bowl add pureed tomatoes and
other ingredients. Stuff the
eggplants with the mixture.
Grease the dish and place the
eggplants and cover it with
clear foil, make 2 to3 small
holes to release steam.
Garnish with coriander leaves
and serve hot.
9. Stuffed
Tomatoes
400-450 g
Tomatoes - 4, Cottage
Cheese - ½ cup (grated),
Onion - 1/4 cup (chopped),
Capsicum - 1/4 cup
(chopped), Boiled Peas - 1/
4 cup, Tomato ketchup - 1
tbsp, Chili sauce - 1 tbsp,
Garam masala - 1/4 tsp,
Cheese -50g, Dried Mango
Powder - ½ tsp, Salt to
taste.
Cut the tomatoes in to two
halves and keep aside.
In a bowl add all the ingredients
except cheese and mix well.
Stuff the tomatoes with cottage
cheese mixture and grate
cheese over it. Place the
tomatoes in a glass dish and
cook.
10. Chicken
Biryani
700-750 g
Boneless Chicken - 250 g,
Rice - 250 g, Fried Onion -
2, Tomato Puree - 4 tbsp,
Garlic Paste - 1 tsp, Ginger
Paste - 1 tsp, Red Chili
Powder - 1 tsp, Black
Pepper Powder - 1 tsp,
Turmeric - ½ tsp, Cloves -
3 to 4, Bay Leaves - 2 to 3,
Cardamom - 1, Green
Cardamom - 2, Black
Pepper - 4 to 5, Cinnamon
Stick - ½, Oil - 4 tbsp,
Coriander to garnish,
Water - 500 ml.
Mix all the ingredients in rice
container, stir well and cook.
Serve hot with vegetable raita
or gravy.
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