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Sample text
4. This will take around 10 minutes. 5. Add the red chilli, turmeric , dhania and cumin powders and fry for half a minute. 6. Take it off the fire and add the eggs. Mix thoroughly till each egg is well coated with the masala. 7. Add the tomato paste, enough water for a gravy, curd, salt to taste and the coriander leaves. 8. Put it back on the fire and cook covered for about 3-4 minutes. 9. Now add the garam masala and the kasoori methi and heat through. 10. Serve hot with phulkas or plain rice.
9. It is heated again to let the salt spread across the dish. 10. Serve with Raita. Vegetable Pullao 2 by Madhur Jaffrey This rice dish is traditionally from Northern India. Ingredients • • • • • • • • • • • • basmati rice, measured to the 450ml/ ¾ pint level in a measuring jug 3 tbsp olive or groundnut oil ½ tsp brown mustard seeds 1 hot green chilli, finely chopped 100g/4oz potato, peeled and cut into 5mm/¼in dice ½ carrot, peeled and cut into 5mm/¼in dice 40g/1½oz green beans, cut into 5mm/¼in segments 3g/½ tsp ground turmeric 1 tsp garam masala 1 tsp very finely grated fresh root ginger 6g/1¼ tsp salt 570ml/1 pint water Method 1.
3. 4. 5. 6. 7. Example: Potato, spinach and lentil. 30 2 Handfulls dry lentils. (Canned lentils will do, if you must, but they aren't as good, but can be added without cooking). Boil some water, half of a medium pan full, adding a generous amount of salt. Add the lentils and boil for ten mintes. Turn down the heat and cook for at least 30 minutes covered, on low (an hour if you have the time). If the lentils get too thick add some more water. If too thin after cooking, take cover off and cook until the liquid is reduced a little.
Vegetarian Curry Bible
by John
4.1