Sunday, August 16, 2009


200 grm. Urad (black) dal
300 grm. red beans
250 grm. onions
50 grm. ginger (Adrak)
100 grm. tomatoes
50 grm green chilies
100 grm. butter/ghee
5 clove garlic (Lehsan)

Soak dal and red beans over night and
boil with water and salt, until the dal is soft. Chop the onions, Ginger (Adrak), green chilies and tomatoes. Fry all together in butter/ ghee until turn brown. Then add the boiled dal and red beans and allow simmering for 5 to 7 minutes. Serve hot with naan.
Serving: 4 persons

Chicken Makhani

4 -5 chicken breasts (skinned, cleaned, cubed)
1 tsp. chili (Lal Mirch) powder
1 tsp. lemon juice
1 tsp. butter


2 tbs. yogurt
1 tbs. ginger (Adrak) finely crushed or paste
1 tbs. crushed garlic (Lehsan)
1 tsp red chili (Lal Mirch) powder
1 tsp mustard oil (or ½ tsp crushed Rai)
1 tsp lemon juice
1 tsp garam masala
1 tsp. salt

Makhani sauce:
½ tsp garam masala
2 tsp sugar
½ tsp chili (Lal Mirch) powder
400 g. tomato puree
1 tsp crushed ginger (Adrak)
1 tsp crushed garlic (Lehsan)
100 ml crème
1/2 tsp fenugreek (Methi) Leaves
500 grm. butter
2 green chilies
¼ tsp. salt
1. Add mixture of chili powder, lemon juice, and salt to chicken. Leave for 30 minutes.

1. Remove whey of yogurt (hang in muslin cloth 15 min or if using homemade Drain excess whey).
2. Mix chili powder, salt, Garlic (Lehsan), Ginger (Adrak), lemon, garam masala, and Rai.
3. Combine spices and yogurt.
4. Marinate chicken. Make sure to coat thoroughly, if short make more marinade. Chill chicken 3-4 hours.
5. Skew chicken. Cook 425-450 F (depends on broiler) for 8-15 min. Turn skewers every 5 minutes. Watch carefully, chicken to be cooked thoroughly and a bit toasted.
1. Heat butter in med. sized pan. Add garam masala. Wait till crackles. Add Ginger (Adrak), Garlic (Lehsan), and 2 green chilies. Cook 2 min. adds tomato puree, chili powder, garam masala, salt, 1 cup water. Boil, reduce heat, simmer 10 min. add sugar & Fenugreek (Methi)) leaves

2. Add chicken. Simmer 5 min. add crème.
Serving: 5 persons

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