Memorable iftars, and suhoors were held across the Emirate during the holy month
Ramadan 20222 weeks ago
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
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