Tag Archives: Mustard seed

Yoghurt Chicken

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My friend is an exceptional cook has been cooking this dish for the last 25 years. I have many fond memories of chowing down on this at her home. This recipe has been simplified a little and I feel I have retained the dignity of this dish.  I serve this with bhaturas and it has become a real favourite in my home.

Ingredients

  • 6 chicken thigh filletsDSCN6322
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 1 tsp garam masala
  • 3 -4 tbsp natural yoghurt
  • 1/2 cup lukewarm water
  • 1/2 red onion
  • 1/2 tsp mustard seeds
  • 1 tsp salt
  • Handful of fresh coriander
  • 1 green chilli
  • 1tbsp ghee or oil

Method

Cut thigh fillets into four pieces. Add garlic, ginger, garam masala, yoghurt. Mix well and leave in the fridge for a couple of hours or over night to marinate. Slice onions and coriander stalks finely.
Heat ghee in a pan, add mustards seeds and fry for 30 secs and then add onions, fry till soft. Add chicken to the pan and brown for 3 – 4 minutes. Season to taste. Add water, lower heat and cook 20 -25 mins till chicken is cooked and water has evaporated.
Garnish with chopped coriander leaves and green chilli.
Tip: if you want to make this spicy add 1/2 tsp chilli powder or2 fresh chillies.
 

Green Beans with Shredded Coconut

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This dish is version of a Sri Lankan recipe.

Green Beans 2

Ingredients

  • 500g green beans
  • 1/3 cup Shredded coconut
  • 1/2 tsp Chilli Flakes
  • 1 clove Garlic
  • 1 small onion
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • Salt

Method

Remove tips from beans and slice diagonally into 2cm pieces. Slice onions.
Heat oil in a wok on high heat.
Add mustard seeds and cumin, add sliced onion and sauté till starts to change colour.
Add garlic and fry for another 5 secs
Add beans and salt, mix well and allow beans to cook on medium heat for 5 minutes.
Add shredded coconut and chilli flakes. Cook for another two minutes and it’s done.

Serve with Rice and Dhal.

Dhal

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Dhal

Ingredients

  • 1/2 cup red lentils
  • 1/3 cup yellow split lentils
  • 1/2 onion
  • 1 small carrotDhal
  • 2 green chillies
  • 1 tomato
  • Juice of 1 lemon
  • Handful of fresh coriander
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin
  • 1/2 tsp ginger
  • 1 tbsp ghee
  • 4-5 cups waterDSCN6129
  • I even tsp turmeric
  • 6 curry leaves

Method

Rinse lentils well.  Place in a deep saucepan with 4 cups of water, salt and turmeric and bring to a boil.
NB: a foamy substance will form on the top – remove and discard.
Add chillies garlic and tomato.  Lower the heat to medium and let it simmer for 20 mins or until lentil are cooked through. You may have to top it up with another cup of water.
Add lemon juice and tempered spices.  Remove from heat and add chopped coriander. Serve with rice.

Variation: You can add a generous bunch of baby spinach to the dhal.

Tempering Spices.
In a small frying pan heat ghee and add mustard seeds, once the mustard seeds start to pop add cumin, onions. Sauté onions till they are soft, add curry leaves and ginger, cook for 1/2 minute.