Narkel kismis aar soya diye cholar dal

Narkel Kismis Aar Soya Diye Cholar Dal

Ingredients:

Cholar Dal (Split Bengal Gram dal).......................................200 grams

Cumin Paste(Jeere Bata)......................................................1tbsp

Ginger Paste.(Ada Bata)........................................................1/2 tbsp

Green Chilly ,slit(Kaancha Lanka,Chera)................................4

Sugar(Chini)........................................................................ 1 tbsp

Salt(Noon)............................................................................as per taste

Turmeric Powder(Holud Guro)..............................................a pinch

Dry Red Chilly(Sukno Lanka)................................................1

Bay Leaves.(Tej Pata)............................................................2

Cumin seeds Whole(Gota Jeere)..........................................   1/4 tsp

Raisins (Kismis).....................................................................1 tbsp

Coconut,Chopped very fine

                narkel kuchono.......................................................3 tbsp

Refined Oil.............................................................................2 tbsp

Garam Masala Powder...........................................................1/2 tsp

Soya Nuggets

Ghee......................................................................................1 tbsp

Method :

Soak the lentils for an hour. Pressure cook the dal till soft. Mash some of the dal.

Soak the soya nuggets in hot water. After half an hour squeeze out the water and in some fresh water boil till soft. Squeeze all water and fry soya nuggets in hot oil till golden colour. Keep aside.You may chop the soya nuggets to smaller pieces  if you like, before frying.

Now mix salt, turmeric powder, ginger paste, kismis,cumin paste, slit green chilly and sugar and bring the pressure cooked dal to a boil.

Now, Heat ghee and  in it first of all lightly saute the chopped coconut . Remove and add to the dal. 

Next, add bay leaves and dry chilly's to the same ghee and stir a bit. Add garam masala powder and simmer for 5 minutes till all the flavours mix. Serve with Luchi.

Tangy Chicken Salad

This is a Thai salad.

Ingredients :

Chicken Breast...............................................................2(300 grams-350 grams)

Garlic, Grated................................................................1 tsp(2 flakes)

Green Onion ,Chopped...................................................2

Green Capsicum ,choppedinti thin strips...........................1

Mint Leaves,Chopped.....................................................1 tsp

Lemon Leaves,Chopped..................................................1 tsp

Green Chilly ,Chopped....................................................4

Salt..............................................................................1/2 tsp

Black Pepper Powder.....................................................1/2 tsp

Olive Oil..........................................................................1 tsp

Coconut Milk...................................................................2 tsp

Fish Sauce.......................................................................1 tsp

Lemon Juice.....................................................................4 tsp

Soya Sauce......................................................................2 tsp

Corn Flour........................................................................1/2 tsp

Brown Sugar...................................................................1/2 tsp

For Garnish :

Lettuce Leaves......................................................................4

Lemon Leaves......................................................................3

Tangy Chicken Salad.......Preparation :

Take two chicken breasts. Marinate with salt 1/2 tsp on both sides, 1/4 tsp black pepper powder, 1-2 tsp lime juice, 2 tsp  soya sauce  2 flakes garlic ,grated. Spread properly on the chicken pieces with hand and leave for approximately one hour to marinate.

Next heat 1 tsp olive oil in a pan. Put the 2 chicken pieces to roast. When one side is cooked well turn and cook the other side as well. Roast on low flame. Then put gas off. Remove to a tray and cut into strips. Then again put back on the pan and stir fry for 3-4 minutes in the same oil that was in the pan. This salad is served warm.

In a pan prepare dressing. In the pan on low flame put 2 tbsp thick coconut milk,1 tsp fish sauce or soya sauce (Just a few drops will do), 1/4 tsp black pepper powder,1/2 tsp corn flour, 1/2 tsp brown sugar (or jaggery) On low heat saute for one minute.

Take the dressing in a large mixing bowl. Then add the roasted chicken pieces, chopped green capsicum,

two green onions, pudhina leaves, lemon leaves,salt  (If required). Mix well.

Mix green chilly slit (remove seeds).

In a serving platter, first spread the salad leaves.

Spread the prepared salad on it. Garnish with lemon leaves.