24
butter , 3 pods cardamoms , 3
cloves, 2 inch stick of
cinnamon ,salt to taste .
Method for preparing meat:
Make a paste of the garlic,
ginger and chillies in a food
processor. Saute the onions in
the butter until golden brown,
about 5-7 minutes. Remove
the onions, and put them
aside.Put the
ginger-garlic-chili paste into
the same pan used above and
saute for 3-4 minutes.Add the
meat and saute.Lamb should
be sauted for about 7-8
minutes, while the chicken will
take about 4-5 minutes.The
meat should be about half
cooked at the end of this
step.Add chopped tomatoes,
cloves, cinnamon,
cardamoms, turmeric, mint
leaves and salt and saute for 2
minutes.Add a little water and
cook until the meat is almost
cooked.
39 Pongal
Microwave
safe bowl
Rice (soaked for 30 minutes)
-1 cup, green gram
dal-4tbsp,ginger (finely
chopped)- 1tbsp,curry
leaves-few, broken
cashewnuts-4tbsp,black
pepper-1 ½ tsp, cumin
seeds-1tsp,ghee-3
-4tbsp,water 3 ½ cup, salt as
per taste.
Drain soaked rice and dal, add
ginger and cook by selecting the
menu.
Tip to serve: Microwave cashew
nuts, pepper and cumin seeds in
ghee for 2 ½ minutes and add it
to rice-dal mixture. Mix well and
serve steaming hot with ghee on
top.
40 Khichdi
Microwave
safe bowl/
microwave
safe rice
cooker
Rice -1 cup, tur dal (arhar
dal-1/2 cup, Ghee or oil-
1tbsp, Hing powder-1/4 tsp,
Laung-3-4 , Dalchini
(cinnamon)-2 inch stick,
Jeera-1/2 tsp, Dry red chillies
(broken to 2-3 pieces) -2
no ,groundnuts roasted-25
gms , Turmeric powder- ¼ tsp,
salt as per taste, water 3 cups.
Wash and soak dal and rice for
30 minutes.
Mix all the ingredients, and cook
by selecting the menu.
Serve hot with ghee and kadhi.
