CURRY & KITCHRI BY NAZRINA JOOSUB
CURRY: Liquidize: 1 cup yoghurt 1 Tblsp gram flour 1 tsp salt 1/2 tsp crush dhana 1/2 tsp crush jeera 1/2 tsp tumeric pwd Heat oil in a pot. Add 1 tsp whole jeera, 1/2 tsp methi seeds, curry leaves, ground green chillies, fresh ground dhania & crushed garlic. Braise until the flavours are infused. Add 1/2 grated tomato and cook for 5 mins. Add the liquidized yoghurt mixture and cook on low till thick.
KITCHRI: Heat ghee in a pot. Add sliced garlic. Cook until the garlic is pink in colour. Add 1 cup boiling water & 1/2 cup oil dhall. Cook until the Dhall is soft. Add more water as needed. Add 2 cups boiling water 1 1/2 tsp salt 1/2 tsp tumeric 1 cup washed Bimri Rice Cook on medium heat until rice is soft. Make a vagaar with ghee &1 diced onion until the onion is golden brown. Add to the rice. Steam on low until done. Serve with spinach, pumpkin, butternut, fish or any side dish. (Nazrina Joosub)