Thali
A 'thali' is a large stainless steel plate with a number of small
bowls known as 'katories'on it.Sometimes the small bowls are replaced
by small indentations on the plate itself,which hold the food in place.
A thali is most often vegetarian and will consist of several curry
dishes,relishes,roti,salad and lots of rice.
Mixed Vegetable Masala
This is a great vegetable dish to which you could also add
chickpeas. I've used frozen vegetables for speed but you can use
whatever vegetable is available.
- 400gms packet of frozen vegetables /
carrots;sweetcorn;courgettes;runner beans
- 1 courgette / sliced
- 1 red pepper / sliced
- 1 green pepper / sliced
- 1 onion / chopped
- 5 cloves of garlic / crushed
- 200 gms chopped tomatoes
- 1/2 teasp chilli powder
- 1/4 teasp turmeric
- 1/2 ground coriander
- 1 teasp salt
- 6 tablesps olive oil or ghee (clarified butter )
- Fresh coriander
- Heat oil or ghee until very hot and fry onion until light
golden in colour
- Add crushed garlic and fry until golden brown,taking care
not to burn garlic other-wise it will be bitter.
- Add tomatoes and all the seasoning and stir fry on high
heat for about 3 / 4 mins
- Add all the vegetables apart from the peppers,stir in a
little water and cook with lid on for approx 15 mins
- Add the peppers,replace lid and simmer for further 10 mins
or until cooked
- Garnish with coriander leaves
Serves four
Mixed
Vegetable Masala is so easy to make and tastes yummy Like many curries
it tastes even better the next day when the spices and lovely
flavours have all been absorbed .
Dhal
- 1 cup of red lentils
- 2 green chillies / chopped finely
- 3 /4 cups of water
- 4 tablesps ghee or butter or olive oil
- 5 cloves garlic / crushed
- 1 tsp salt
- 1/2 tsp turmeric
- Fresh coriander to garnish
- Into a large pan,put in the red lentils and 3 cups of water.
- Add salt and chopped chillies
- Bring to the boil and then reduce to a low heat and cook
dhal until soft and mushy. Add more water if you want it more
runny. (Skim off any scum that forms on the top.)
- In a separate frying pan,melt ghee or oil and gently fry
crushed garlic until golden brown.
- Pour this quickly over the dhal,put lid on and leave to
stand for 2 / 3 mins
- Garnish with fresh coriander leaves.
Serves four
Basmati Rice
- 1 cup of basmati rice / rinsed thoroughly or soaked for 1/2
hour
- 1 tsp salt
- Water
- Put washed rice into a large pan
- Add 1 tsp of salt ( or more to taste )
- Pour in enough water to cover rice by an extra 3 "
- Bring to boil and then reduce heat and cook rice
until al-dente,so it still has a bite.
- Strain rise through sieve / colander and then put back into
pan
- Put lid onto pan and put cooker on the lowest setting for 5
mins
- Turn cooker off and without lifting off the lid,leave for a
further 5 mins.
- The rice is still cooking in the steam,so its important not
to rush this stage.
You should now have perfect,
fluffy basmati rice.
Serves four
Cucumber and Red Pepper Raita
Yoghurt is a perfect accompaniment to spicy curries
- 1 cup of natural yoghurt
- 1/2 cucumber / diced or grated
- 1/2 red pepper / diced
- 2 sprigs of mint,leaves removed and chopped
- Salt and pepper
- Whisk the yoghurt with a little water to thin it to a
spoonable consistency.
- Add the all remaining ingredients with the salt and
pepper to taste.Mix well
- Pour into serving bowl,garnish with mint leaves and chill
Lassi
Lassi is a wonder refreshing and cooling yoghurt drink
which can be either sweet or savoury.
- 1 can ( 240 gms ) of mango puree
- 1/2 pint cold milk
- 1/2 iced water
- 500 gms natural yoghurt
- Place all the ingredients plus some ice cubes into a
blender, whiz until smooth
- Serve immediately
A lassi can be made with any soft
fruit such as bananas or strawberries
To make a savoury lassi, replace the fruit with salt and pepper
I've had great fun putting these dishes together and hope you all enjoy
them.
Riffat (Mehndi Magic)
Photographs © 2005, Riffat
Bihar, for The Henna Page
|
