Some were asking makeshift boat and kayak operators to transport them as it was quite a challenge to walk through fully submerged footpaths and roads
Ingredients
* Ginger-garlic paste 1 teaspoon
* Turmeric powder A pinch
* Salt to taste
* Onion (sliced) 1.
* Green chilies 3
* Cardamom 3
* Cloves 3
* Cinnamon stick (small) 2 pieces
* Bay leaves 2
* Water 3 cups
* Masoor dal 1/2 cup
* Rice 1 cup
* Mint leaves (Chopped) 1 tablespoon.
* Coriander leaves (chopped) 1 tablespoon.
* Ghee 2 tablespoons
* Oil 2 tablespoons
1. Soak the rice and masoor dal in separate bowls for 30 minutes
2. Heat oil in a pan, add bay leaves, cinnamon, cardamom, cloves, pepper. Roast it.
3. Add green chilies, sliced onions, salt, turmeric, ginger-garlic paste and cook this till the raw flavor is gone
4.Add rice, masoor dal, water, chopped mint and coriander leaves …
- Fistful of sesame seeds/til (dry roasted)
-1 Fistful of peanuts
-50gm dried tamarind (for tamarind water)
-4 Medium garlic cloves (peeled)
-A spoonful of fresh coriander leaves/cilantro
-A spoonful of fresh mint leaves
3 Medium fresh green chillies
-1/2 teaspoon Salt (as per taste)
-3/4 teaspoon cumin seeds
-2 Medium-dry red chillies
-5-6 medium fresh curry leaves
-3 tablespoon cooking oil (for tempering)
-1 Medium onion
Method
-Dry roast sesame seeds and peanuts
-In a blender add roasted sesame seeds, groundnut, garlic cloves, green chillies, salt, coriander and mint leaves. Make a fine paste by adding little water.
-Wash and soak the tamarind to make the tamarind pulp water.
-Take the ground paste in a bowl and add tamarind water to it, until a slurry is formed. To this add sliced onions.
-Now heat oil in a pan for tempering, add cumin seeds, dried red chillies and curry leaves. Allow to crackle and add this tempering to the sesame tamarind slurry made earlier.
Cover for 3 minutes.
-Til ka khatta is ready to be served.
* 3 tbsps ghee or oil
* 1 inch cinnamon stick
* 5-6 cloves
* 2 medium onions, sliced
* 3 tsp garlic paste
* 1.5 tsp ginger paste
* 1 tsp red chilli powder
* 1 tsp turmeric powder
* 1.5 tsps cumin powder
* 1 tsp garam masala
* 1 tsp coriander powder
* 500gm minced meat
* 1.5 cups water
* 3 green chillies
* 1.5 tsps salt
Method
1.Wash mutton kheema (mince) in a strainer and strain out the excess water
2. Add oil in a pressure cooker or cooking vessel and let it heat
3.Add sliced onions, green chillies and saute until the onions turn a light brown colour.
4.Add ginger-garlic paste and saute to get rid of raw smell. Add mutton kheema into it and roast well.
5.Roast until the kheema changes colour and there is no water remaining
Some were asking makeshift boat and kayak operators to transport them as it was quite a challenge to walk through fully submerged footpaths and roads
Al Ain, who had beaten Cristiano Ronaldo's Al Nassr in the quarterfinals, thrashed Al Hilal 4-2 in the first leg of the Asian Champions League semifinal
Rudiger scored the decisive spot-kick to send Real into the last four and a clash against Bayern Munich
Capitals race to victory inside nine overs after the Titans were dismissed for their lowest IPL score of 89 since they debuted in 2021
He has also directed that support be provided to all families affected by the severe weather conditions
The UAE authority said that it 'reiterates the importance of taking precautions in outdoor work environments where it is difficult to suspend operations'
Fallout from Iran's actions were to an extent priced in by markets
DXB said in a statement that airport 'recovery will take some time' after there was flooding caused by rainwater on the runway