Dhaal & Chicken Korma
I love office potlucks. Mostly because they introduce to you new food, and some are so delicious you HAVE the recipe right then and there. The dhaal is simple dhal, that I love.. got this one from an old friend in college who'd brought it over when I was feeling sick. Given I was sick as a dog this week, I thought I should get some of this.. and well, I have to say it made me feel a hell lot better!
Daal
3/4 cup masoor dal
1 large tomato, chopped
1 medium onion, chopped
4 sprigs spring onions, chopped
4 red chilies
6 cloves garlic, crushed
2 tbsp ghee
1/2 tsp jeera
1/2 tsp jeera powder
1/2 tsp chili powder
1/2 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp mustard seeds
Salt to taste
To Prepare:
1. Add D
al to 3 cups of water and boil for about 20 mins, till soft. While boiling add all the powders and the garlic.
2. In a pan, add ghee. When hot, add mustard seeds, jeera seeds, red chili and fry for about 20 secs.
3. Add onions, fry till brown and then the chopped tomatoes and spring onions. When the tomatoes are soft, add mixture into the prepared dal and mix around. Season with coriander leaves.
Chicken Korma
1 kg chicken, medium curry cut pieces
750 g onions, sliced
4 tbsp curd (greek yoghurt)
Spices:
3 cardamom
1 inch cinamon
3 cloves
1tsp chili powder
2 tsp coriander powder
1/2 tsp turmeric
1 tsp jeera powder
1 tsp ginger paste
1 tsp garlic paste
Oil- 5 tbsp
Salt to taste
To prepare
1. Add about 2 t
bsp of the onions to oil, then ginger garlic paste. Add the chicken and fry it till well coated, then add the curd and bring to boil with some water.
2. When chicken's cooked for about 5 mins, add the spices and the powders along with some salt. Leave aside
to cook for about 20 mins, at the end the chicken should be of a gravy consistency.
3. In another pan, add sliced onions to hot oil and fry till brown over low flame. This should take about 15 mins or so. Once an even brown and slightly crispy, add the cooked chicken to the onions. Fry for another 5 mins together. Serve with rice or parottas.
Daal
3/4 cup masoor dal
1 large tomato, chopped
1 medium onion, chopped
4 sprigs spring onions, chopped
4 red chilies
6 cloves garlic, crushed
2 tbsp ghee
1/2 tsp jeera
1/2 tsp jeera powder
1/2 tsp chili powder
1/2 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp mustard seeds
Salt to taste
To Prepare:
1. Add D
al to 3 cups of water and boil for about 20 mins, till soft. While boiling add all the powders and the garlic.2. In a pan, add ghee. When hot, add mustard seeds, jeera seeds, red chili and fry for about 20 secs.
3. Add onions, fry till brown and then the chopped tomatoes and spring onions. When the tomatoes are soft, add mixture into the prepared dal and mix around. Season with coriander leaves.
Chicken Korma
1 kg chicken, medium curry cut pieces
750 g onions, sliced
4 tbsp curd (greek yoghurt)
Spices:
3 cardamom
1 inch cinamon
3 cloves
1tsp chili powder
2 tsp coriander powder
1/2 tsp turmeric
1 tsp jeera powder
1 tsp ginger paste
1 tsp garlic paste
Oil- 5 tbsp
Salt to taste
To prepare
1. Add about 2 t
bsp of the onions to oil, then ginger garlic paste. Add the chicken and fry it till well coated, then add the curd and bring to boil with some water.2. When chicken's cooked for about 5 mins, add the spices and the powders along with some salt. Leave aside
to cook for about 20 mins, at the end the chicken should be of a gravy consistency.3. In another pan, add sliced onions to hot oil and fry till brown over low flame. This should take about 15 mins or so. Once an even brown and slightly crispy, add the cooked chicken to the onions. Fry for another 5 mins together. Serve with rice or parottas.
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