Five minute wonder, provided you have ganthia or sev in your pantry. Chop tomatoes into large pieces. Heat some oil in a pan, add mustard seeds, one slit green chilli, some curry leaves, and a pinch of hing. Add the tomatoes, and saute for a minute or so. Add water, salt, a bit of turmeric, red chilli powder, and dhania-jeera powder (very little). Also add some Gud. Let it all cook together for another minute or so, and turn off the heat. Add some chopped cilantro. Serve with lots of ganthia and hot rotis.
To my non-Indian friends, who enjoy cooking Indian food..It's a rather long post, but it's meant for those who dream of exotic food all day long and constantly obsess over their ingredients.... Most of you have heard of Turmeric and Garam Masala and Ghee...But here are some ingredients that I think can help step up your game. If you want to move beyond naan, and greasy curries, and understand the beauty and simplicity of simple, home made Indian food, you need to get to know these ingredients. Some of these are short-cuts, but hey, every good cook has some dark secrets. Some of these ingredients sound really scary, but be brave, and just venture into your nearest Indian grocery store to find them, and you will be rewarded with new flavor awakenings. 1. Chaat Masala: It's a mixture of spices, usually sold in small cardboard boxes. I usually buy "MDH" brand, but most brands are good. "Chaat" means "to lick". This spice is literally lip sma
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