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- En-26 -
Sukhe Alu
(Spicy Potatoes)
Serves : 4
Ingredients:
500 g potatoes
10 g coriander powder
10 g cumin seed powder
3 g red chilli powder
5 g garam masala
10 g mango powder
2 g dried ginger powder
5 g dried mint powder
10 g salt
30 ml oil
3 g cumin seeds, roasted
5 g coriander leaves, chopped
Method:
Wash and dry the potatoes. Prick
lightly with a fork and place in a dish
lined with a paper towel. Cook on
HIGH for 8-9 minutes. Cool and cut
into small pieces. Combine all the
dry spices and sprinkle on the potato
pieces. Mix well. Keep aside. Place
oil in a 1-litre casserole dish, cover
and heat on HIGH for 2 minutes. Add
cumin seeds and potatoes, and cook
on HIGH for 3 minutes. Mix well.
Serve hot, garnished with coriander
leaves.
Bhari Hui Bhindi
(Stuffed Okra)
Serves : 4
Ingredients:
500 g okra
30 g coriander powder
30 g cumin seed powder
15 g dried mango powder
5 g red chilli powder
5 g turmeric powder
5 g garam masala
10 g salt
50 ml oil
10 g coriander leaves, chopped
Method:
Wash and dry the okra. Cut off the
heads and a small portion of the tails
and slit each down the middle
ensuring that it doesn’t split into 2
halves. Keep aside. Combine all the
dry spices in a small bowl and cook
on HIGH for 2 minutes, stirring after
every 30 seconds. Stuff this mixture
into the slits in the okra. Place the
okra in a 2-litre shallow casserole
dish. Heat oil in a small bowl on
HIGH for 2 minutes and pour it on
the okra. Cover the casserole and
cook okra on HIGH for 10 minutes.
Remove the lid and cook uncovered
on HIGH for 6 minutes till it becomes
dark green and almost crisp. Serve
hot, garnished with coriander leaves.
Indian/Pakistani Recipes
Masoor Dal (Lentils)
Serves : 4
Ingredients:
200 g Masoor Dal (Lentil)
800 ml hot boiling water
10 g salt
3 g turmeric powder
20 g ghee
80 g onions, finely chopped
10 g ginger, finely chopped
1 clove garlic, finely chopped
1 green chilli, finely chopped
5 g cumin seeds
1 pinch asafoetida powder
3 g red chilli powder
3 g garam masala
5 g coriander leaves, chopped
Method:
Wash and soak lentils for 4 hours.
Drain and place in a 3-litre bowl
along with hot water, salt and
turmeric powder. Mix well, cover and
cook on HIGH for 20 minutes. Stir,
cover and cook on MEDIUM-HIGH
for another 10 minutes. Set aside.
Place ghee, chopped onions, ginger
and garlic in a small bowl. Cover and
cook on HIGH for 3 minutes, stirring
midways. Add cumin seeds,
asafoetida powder and red chilli
powder, and mix well. Cook on HIGH
for 1 minute. Add to the cooked
lentils and mix well. Cook on HIGH
for 1 minute. Serve hot, sprinkled
with garam masala and garnished
with coriander leaves.
Masoor Dal, Sukhe Alu, Bhari Hui Bhindi