| TheNottinghamCurryGuide.co.uk | |
        |
|
|
Saag Paneer (Spinach with Cheese) Bhindi Dopiaza (Okra with 2 Onions) Mushroom Matar (Mushroom with Peas) Mashli Gashi (Fish with Coconut)
Aloo Gobi Masala (Potato with Cauliflower) Kashmiri Dum Aloo (Deep fried Potato) Mattar Paneer (Green Pea with Cheese) Palak Paneer (Spinach with Cheese) Sambar Masala (Spicy Lentils with Vegetables)
Mysore Rasam (Spicy Dipping Soup) Kerala Style Brinjals (Aubergine Curry) Channa Dal Curry (Split Yellow Peas) Kashmiri Pulao (Fruit Rice Dish) Reference List
|
Mysore Rasam Ingredients
1/4 cup well cooked and diluted Dhal 2 medium sized tomatoes 1/2 tablespoon Tamarind (imli) 1/4 teaspoon Turmeric powder 1/4 teaspoon Hing Salt to taste. 1 tablespoon coriander leaves chopped fine 1/2 tomato finely chopped 1 teaspoon ghee mixed with 1/2 teaspoon mustard
Masala Paste
Grind the following together to make masala paste
2 teaspoons Dhania (coriander powder) 1 teaspoon Thur dhal 3 teaspoons Coconut grated 1/4 teaspoon Jeera (cumin powder) 1/4 teaspoon Black Pepper 5 or 6 Red Chillies Roast the above items in ghee, cool and grind finely.
Soak tomatoes in hot water and crush them. Extract the tamarind pulp adding warm water and add the crushed tomatoes. Add turmeric powder, salt, hing (if available see description below) and the finely ground masala paste. Allow the mixture to boil well. Add the diluted dhal and bring to boil. Add Coriander leaves and a few pieces of finely chopped tomatoes before removing from heat. Season with the ghee and mustard. Serve hot with rice.
Hing
is an Indian spice with a unique flavour. It is a dried resin,
available
|
