DHAN DAR AND PRAWN PATIA
this is exclusively for my parsi readers....it's plain dal and rice...but made well
400 GMS TOOR/ARHAR DAL
TURMERIC AND SALT
FINELY CHOPPED GARLIC
A SMALL ONION FINELY SLICED
1 TSP ROASTED JEERA
2 GREEN CHILLIES CHOPPED
A FEW FRESH CURRY LEAVES
CLARIFIED BUTTER
WASH THE DAL AND THEN SOAK IT IN SLIGHLY WARM WATER FOR A FEW HOURS. PLACE IN A PRESSURE COOKER (DO NOT DISCARD THE WATER AS ALL THE VITAMINS OF THE DAL WILL BE IN THE WATER) ADD MORE WATER AND THE TURMERIC AND SALT AND AFTER THE FIRST WHISTLE.PUT THE FLAME ON LOW AND COOK FOR 10 MINUTES. LEAVE TO COOL. ( SIMILARLY NEVER OPEN THE COOKER STILL ALL TH STEAM HAS HAD TIME TO SETTLE OTHERWISE MOST OF THE VITAMINS WILL BE LOST.
IN A SMALL PAN HEAT THE CLARIFIED BUTTER . ADD THE SLICED ONION AND CURRY LEAVES. WHEN THE ONION IS HALF DONE ADD THE FINELY CHOPPED GARLIC. NEXT THE CUMIN AND GREEN CHILLIES. WHEN ALL THE INGREDIENTS HAVE TURNED A LIGHT GOLDEN BROWN ADD IT THE DAL. WHISK THE DAL AND BRING TO A BOIL TO LET THE FALVOURS MELD.
SERVE WITH RICE.
WASH AND SOAK RICE IN A LITTLE WATER.
IN A TEASPOON OF OIL FRY CUMIN SEEDS, A COUPLE OF CINNAMON STICKS
AND 2/3 CLOVES AND PEPPERS. ADD SALT TO TASTE. EITHER COOK IN A MICROWAVE OR BOIL AND THROW OUT THE WATER. (BOILING THROWS OUT SOME OF THE STARCH MAKING THE RICE LIGHTER).
THIS DAL RICE IS BEST SERVED WITH FRIED FISH AND THE TRADITIONAL MANGO PICKLE. YUMMY YUMMY. ONE OF MY FAMILY'S BEST MEAL EVER.
$$$$$$$$$$
PRAWN OR FISH PATIA (tomato chutney)
1/2 kg prawns / boneless fish (marinated in spices given on the fish page)
750 gms tomatoes *( blanched and pureed )
1/2 kg pc of red pumpkin (cut into big pcs,blanched in mocrowave and
mashed with a fork)
2 teaspoons garlic, cumin , green chilli paste
1 teaspoon coriander powder
2 teaspoons cumin powder
1 teaspoon red chilli powder
1/2 teaspoon each nutmeg & cardamom / garam masala powder
1 tbspoon liquid jaggery (boil jaggery in little water,strain,store in fridge)
3 onions finely chopped
1 cup spring onions finely chopped
1 cup coriander leaves for garnishing
2 tablespoons oil
salt
In a non-stick pan fry onions till half done, add spring onions and continue frying till golden. Add garlic paste , then the dry spices. Add the tomato puree and pumpkin to the pan. Add nutmeg and garam masala powders at this stage along with the jaggery. Cover and cook for about 10 minutes on a low flame. Add the fish or prawns and cover and cook for another five minutes. Sprinkle the coriander leaves and serve.
HOW TO PUREE TOMATOES
wash the tomatoes well and place in a microwave dish with just a tablespoon of water. cover and microwave on high twice for two minutes at a time. Leave standing in the microwave for about 10 minutes. Now puree the tomatoes in a mixer and strain them through a sieve.
this is exclusively for my parsi readers....it's plain dal and rice...but made well
400 GMS TOOR/ARHAR DAL
TURMERIC AND SALT
FINELY CHOPPED GARLIC
A SMALL ONION FINELY SLICED
1 TSP ROASTED JEERA
2 GREEN CHILLIES CHOPPED
A FEW FRESH CURRY LEAVES
CLARIFIED BUTTER
WASH THE DAL AND THEN SOAK IT IN SLIGHLY WARM WATER FOR A FEW HOURS. PLACE IN A PRESSURE COOKER (DO NOT DISCARD THE WATER AS ALL THE VITAMINS OF THE DAL WILL BE IN THE WATER) ADD MORE WATER AND THE TURMERIC AND SALT AND AFTER THE FIRST WHISTLE.PUT THE FLAME ON LOW AND COOK FOR 10 MINUTES. LEAVE TO COOL. ( SIMILARLY NEVER OPEN THE COOKER STILL ALL TH STEAM HAS HAD TIME TO SETTLE OTHERWISE MOST OF THE VITAMINS WILL BE LOST.
IN A SMALL PAN HEAT THE CLARIFIED BUTTER . ADD THE SLICED ONION AND CURRY LEAVES. WHEN THE ONION IS HALF DONE ADD THE FINELY CHOPPED GARLIC. NEXT THE CUMIN AND GREEN CHILLIES. WHEN ALL THE INGREDIENTS HAVE TURNED A LIGHT GOLDEN BROWN ADD IT THE DAL. WHISK THE DAL AND BRING TO A BOIL TO LET THE FALVOURS MELD.
SERVE WITH RICE.
WASH AND SOAK RICE IN A LITTLE WATER.
IN A TEASPOON OF OIL FRY CUMIN SEEDS, A COUPLE OF CINNAMON STICKS
AND 2/3 CLOVES AND PEPPERS. ADD SALT TO TASTE. EITHER COOK IN A MICROWAVE OR BOIL AND THROW OUT THE WATER. (BOILING THROWS OUT SOME OF THE STARCH MAKING THE RICE LIGHTER).
THIS DAL RICE IS BEST SERVED WITH FRIED FISH AND THE TRADITIONAL MANGO PICKLE. YUMMY YUMMY. ONE OF MY FAMILY'S BEST MEAL EVER.
$$$$$$$$$$
PRAWN OR FISH PATIA (tomato chutney)
1/2 kg prawns / boneless fish (marinated in spices given on the fish page)
750 gms tomatoes *( blanched and pureed )
1/2 kg pc of red pumpkin (cut into big pcs,blanched in mocrowave and
mashed with a fork)
2 teaspoons garlic, cumin , green chilli paste
1 teaspoon coriander powder
2 teaspoons cumin powder
1 teaspoon red chilli powder
1/2 teaspoon each nutmeg & cardamom / garam masala powder
1 tbspoon liquid jaggery (boil jaggery in little water,strain,store in fridge)
3 onions finely chopped
1 cup spring onions finely chopped
1 cup coriander leaves for garnishing
2 tablespoons oil
salt
In a non-stick pan fry onions till half done, add spring onions and continue frying till golden. Add garlic paste , then the dry spices. Add the tomato puree and pumpkin to the pan. Add nutmeg and garam masala powders at this stage along with the jaggery. Cover and cook for about 10 minutes on a low flame. Add the fish or prawns and cover and cook for another five minutes. Sprinkle the coriander leaves and serve.
HOW TO PUREE TOMATOES
wash the tomatoes well and place in a microwave dish with just a tablespoon of water. cover and microwave on high twice for two minutes at a time. Leave standing in the microwave for about 10 minutes. Now puree the tomatoes in a mixer and strain them through a sieve.
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