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Chef Amar Chauhan, of Chauhan's
Fine Indian Cuisine, at 323 Denison Street in Markham, can
be contacted at 905-947-1234.
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4 firm raw green mangoes
6 green chillies
1 bunch coriander leaves
1/2 bunch mint (pudhina)
Salt to taste
Grind together to make smooth paste, adding a
little water. Add a little vinegar for a different flavour.
Palak Pakoras
1/4 kg urad dal
1/4 kg fresh palak
2 green chillies
A pinch of asafoetida (hing)
Salt to taste
Oil for frying
Soak urad dal for two hours and grind
with green chillies, hing and salt to a fine paste. Wash
and cut the palak and add to the dal paste. Divide
the dough into small portions, roll into balls and deep fry. Serve
hot with mango chutney. For a different taste, use chopped
methi or soya leaves instead of palak.
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1 cabbage shredded
100 gms peanuts, roasted and ground
2 tbsp ginger-garlic paste
2 tsp red chilli powder
3 tsp tamarind juice
1 tsp sugar
3 tbsp oil
Salt to taste
Heat oil and fry ginger-garlic paste. Add peanuts
and fry for two minutes more. Add tamarind juice, chili powder
and salt and cook for a few minutes more, adding a little water
if necesary. Stir in the cabbage, stir fry for two minutes and
serve.
Phyllo Samosas
10 sheets phyllo dough
2 tbsp butter, melted
For filling:
250 gms potatoes, boiled and mashed
2 medium onions, chopped fine
3 green chillies, chopped
1 tsp garam masala powder
1 tsp jeera
1/4 tsp chopped pudhina
1/4 tsp chopped dhania
2 tbsp oil
Salt to taste
Heat oil and fry jeera. Add onions and
cok until they change colour. Add potatoes and the other ingredients.
Mix well and cook for a few minutes.
Working with one sheet at a time, cut phyllo
into four long strips. Brush edges with butter and place a spoon
of the filling on one end of the strip. Fold the strip, forming
a tight triangle as you roll it up. Seal edge with water. Bake
at 3750 F for 15 minutes.
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