Archive for the ‘Sakhree (Lunch)’ Category

KADI

(Kah~dee) (Bhatia Curry) Serves – 4   Kadi is of medium consistency and the colour varies from light green to dark green *. The cooking time of Kadi is approximately l½ hours. The taste of the Kadi is a combination of spicy, tangy and sweet.   Ingredients Asafoetida – pinch Banana (optional) – 1 no. [...]

GIDRAY JO SAAG

(Gid~ray Joe Sah~ag) (Cumin Flavoured Musk Melon Vegetable) Serves – 4   Ingredients Musk melon – 1 no. (medium sized) Cumin seeds – ½ tsp. Turmeric powder – ½ tsp. Green chillies – 3 nos. Dried red chillies (whole) – 2 – 3 nos. Sugar – ½ tsp. Oil – 1 tblsp. Salt – to [...]

DAHl Jl KADl

(Duh~ee Jee Kah~dee) (Curd Curry) Serves – 4   Ingredients Curds – ½ litre Gram flour – 5 tsp. Curry leaves (only leaves) – 3 sprigs Green chillies – 4 nos. Red chillies – 1 no. Cumin seeds – ½ tsp. Turmeric powder – ½ tsp. Salt – to taste Sugar – ¼ tsp.  Mustard [...]

BESAN SAAG

besan saag

(Bay~sun Sah~aagh) (Gram Flour Curry with Fried Dumplings) Serves – 4   Ingredients (For Besan saag) Bengal gram flour – 5 tsp. Brinjal (medium size) – 1 no. Potatoes (large) – 2 nos. Dried raw mango – 4 pieces Salt – to taste Asafoetida – pinch Green chillies – 3 nos. Cumin seeds – ½ [...]