Description
Wednesday, July 19th:
Chana Pulao: Our flavourful Chana Pulao starts with overnight soaked chickpeas, boiled to perfection with bay leaf, cloves, salt, and turmeric. In a pan, a delightful blend of cumin seeds, authentic Indian spices, slit green chillies, onions, ginger-garlic paste, and tomatoes cook together, forming a rich paste. We then sprinkle in traditional Indian spice powders, before gently stirring in the boiled chickpeas. Finally, rice joins the party, as the flavours meld into a mouthwatering symphony.
Onion Tomato Raita: Onion, tomatoes, and coriander leaves are mixed into yogurt. A mixture of green chillies, chopped ginger, and dry coconut are added to the yogurt mix. Once done, roasted split chickpea lentils, split black gram, asafoetida, cumin seeds, red chillies, and mustard seeds are roasted in oil – and then combined with the yogurt mix. Rahul’s favourite raita!
Garlic Potato Balls: Our delectable garlic potato fritters begin with boiled and grated potatoes, mixed with the delightful flavours of chopped garlic, salt, pepper, chili flakes, green chilies, and fresh coriander leaves. To bind it all together, we add a touch of all-purpose flour, corn flour, and bread crumbs, creating a mixture that’s then refrigerated. The mix is then shaped into small balls, dipped in a smooth paste of cornflour, all-purpose flour, and water, before being fried. Golden and crispy, these fritters are a true delight!
Mixture: The Delightfully Spiced Indian Version Of ‘Trail Mix’, Made Primarily With Different Types Of Flour.