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CHEF LEPERVANCHE
DAAL Lentil Soup
Ingredients:
1 Cup split lentils (Moong/ Arhar), sorted and rinsed
3 Cups water
1/4 tsp Ginger, crushed
1/4 tsp Garlic, crushed
1/4 tsp Red chili powder
1/8 tsp Turmeric
1/2 tsp Salt (or to taste)
1 tbsp Coriander leaves, chopped
1 Small whole green chili, seeded and chopped
Cooking Instructions:
Bring the water to boil in a pan (large enough to hold the water, with enough space to add the lentils.)
Add the lentils and all the other ingredients to the water, except salt, cilantro and green chili.
Let it cook for 15 minutes.
Add salt and green chili and let it boil for one minute.
Garnish with cilantro and serve hot.
Indian Lentil Soup is ready.
CHEF MOLANO
KOHLAPURI RASSA
Ingredients:
For Marinade:
2/3 Cup curd
2 tsp Garlic, minced
2 tsp Ginger, minced
1 tsp Cayenne powder
1 tsp Turmeric powder
1 tsp Garam masala powder
Salt to taste
For Curry:
1-1/4 lb Lean lamb, trimmed and cubed
1 Tomato, chopped
2 Onion, finely chopped
3 Cup coconut, grated
6 Cloves
1 Inch piece of cinnamon
1 tsp Aniseed
8-10 Crushed black pepper corns
2/3 Cup oil
Cooking Instructions:
Combine all the marinade ingredients, mix well and add lamb pieces.
Keep aside for about 30 minutes.
Heat 2 tbsp oil in a heavy pan and add cinnamon, cloves, peppercorns and aniseed to it.
Fry them for a minute, then add onions and fry until golden.
Add coconut and sauté till brown.
Add chopped tomatoes and stir.
Remove the mixture from the heat and allow to cool.
Now grind it in a processor.
Heat rest of the oil and add lamb pieces and marinade mixture to it.
Combine little water with it, cover and cook till done.
Now add the grinded mixture and simmer for about 5 to 6 minutes.
Remove it from the heat and serve.
CHEF PEREZ
BADAM PHIRNI
Ingredients:
2 cups milk
2 tbsp rice
3 tbsp sugar
1/4th cup blanched almonds (sliced)
1 tsp green cardamom (crushed)
1/2 tsp kewra essence
silver or gold foil paper (varak)
How to make badam phirni:
Soak rice in water for few hours, then drain water and grind rice into a smooth paste.
In a non-stick saucepan bring milk. Over a moderatly low heat add rice, sugar and cardamom and stir constantly till milk turns thick.
Remove from heat and add almonds.
Put in serving bowl and chill.
Garnish the badam phirni with silver or gold foil paper (varak) and serve.
