Dal Ghost (Mutton in Tangy Tuvar Dal Gravy) - Non Vegeterian

When the Delhi temperature dips, there is nothing more comfortable than a high spicy food.This adventure is only frequented on Sundays, when we have the time to experiment.

I have been reading a lot about Dal-Ghost but have been avoiding it as a " tangy lamb " was somehow not exciting my taste buds. With all courage, I was totally take for the surprise that was in store when I finally made it.Not sure, if its for novelty or its genuine existence, somehow its become a recent visitor at home.

The only thing to take care is to avoid adding the tamarind and salt in the initial stages. Tamarind slows the cooking process and salt removes the water content from the lamb which could lead to hardening of the lamb pieces.Its important that the water content is retained in them.Although when I first tried this I was sure to follow the procedure exactly,which means cook Dal and the mutton in turns and not together, but when you are running short of time, you can cook them together atleast I did not see any change in either the aroma or the taste.Only the display might show some change in consistency, but that acceptable.

To make the gravy thick, I generally fry chopped onions, tomatoes, ginger and garlic in little oil and leave it to cool. Then grind them to a paste. This query was long due!

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Palak & Egg Burji (Breakfast Recipe)

A quick rush to work calls for a faster cooking menu. "Egg" does behave a sincere saver in such cases
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My Kids don't have a immediate liking for spinach, however I keep identifying  ways to camouflage them and use. It just happened when kids asked for scrambled egg for breakfast, I chopped the spinach and after sauteing added them like coriander. Little did anyone realize it was not coriander ! 

I have been ever since trying to make this highly nutritious food a compulsion in my weekly menu !You can add grated carrots by all means, I had to omit has I did not have stock and obviously cant have my mornings to such leisure chores :)

We also make it for dinner at times..It is a multipurpose recipe !



Ingredients :

Palak / Spinach - few leaves (8-10)
Egg -2
Salt - to taste
Garam Masala - a pinch
Green Chilli - 1
Tomato - 1 chopped
Dhania leaves - few

Method :

1. Saute the chopped Palak leaves in Olive oil or butter(if making for kids)with pinch of salt, till it tenders.

2. In a Bowl, add this palak,egg, garam masala, little salt, chopped dhania leaves and tomatoes.

3. Pour on tava/kadai and keep stirring slowy , so that they form lumps

4. Serve hot with bread toast /paratha's

Vegetable Jalfrezi (Mixed Vegetable Sabzi)

More for the look of the vegetables, I like this particular recipe.Am an sincere veg-freak , I relish recipes that get these vegetables closer to reality and Jalfrezi gets them in real big chunks. The advantage here is apart from the masala the taste of vegetable itself is so evident owing to their large size that it ends up giving a rather refreshing taste !


Ingredients

Potato - 2
Capsicum - 1 1/2
Tomato -1
Garlic - 3-4 pods (chopped)
Jeera Powder- 1 1/2 tsp
Dhania Powder- 1tsp
Red Chilli - 1/2 tsp
Turmeric Powder- 1/2 tsp
Salt - to taste
Oil - to use

Procedure:

1. Cut all vegetables in length.

2. Heat oil in pan. Add Jeera to it and allow to splutter. Add chopped garlic.

3. Finally add potato first.fry for 3 minutes.Add all masalas- Jeera pwd, dhania pwd, turmeric pwd and Red chilli pwd.

4.Followed by capsicum and tomato. again stir fry for 2 minutes. add salt and mix well.

5. Just make sure while stirring the shapes of the vegetable are retained.There is nothing better than a good presentation to arouse one's apetite !

6. Serve hot with roti or steamed rice and dal combination