Dal Soup

Ingredients

• 1/2 Cup Tur Dal
• 1 Tomato
• 1/4 ginger
• 2 bay leaf
• 2 cloves
• 1 small cinanom
• 1 teaspoon oil
• 1/4 teaspoon red chilli powder
• Salt to taste
• Corainder leaves

Method

• Boil the Tur Dal in water till it gets cooked. Drain the water if any.
• Allow the cooked Dal to cool.
• Put oil in a sauce pan and add cinnamon, cloves and bay leaf.
• Fry it till cinnamon breaks , then add cut tomatoes and 1 cup of water.
• Allow the Tomatoes to get cooked.
• Grind the cooked Dal and ginger pieces in a blender with some water.
• Once the tomatoes are cooked add this grinded Dal, Chilli Powder, 2 cups of Water, Salt and allow it to boil.
• Take out after one boil
• Garnish it with corainder leaves.

Serve hot

NA'AN

Ingredients:-

-4 cups white flour (Maida)
-1/2tsp Baking powder
-1tsp salt
-1/2cup Milk
-1tbsp Sugar
-1Egg
-4tbsp Oil
-1tsp Nigella seeds (kalunji)

Direction:

-Sift the flour, salt and baking powder into a bowl and make a well in the middle.
-Mix the sugar, milk, eggs 2tbsp of oil in a bowl.
-Pour this into the center of the flour and knead adding water if necessary to form soft dough.
-Add the remaining oil, knead again, then cover with damp cloth and allow the dough to stand for 15 minutes.
-Knead the dough again and cover and leave for 2-3 hours.
-About half an before the naan are required, turn on the oven to maximum heat.
-Divide the dough into 8 balls and allow rest for 3-4 minutes.
-Sprinkle a baking sheet with nigella seeds and put it in the oven to heat while the dough is resting.
-Shape each ball of dough with the palms to make an oval shape.
-Bake the naan until puffed up and golden brown.
-Serve hot.

Beriyani Rice

Ingredients: (4 servings)

• shoulder lamb, 600 grams
• medium onions, 3
• Iranian (sangak), middle-eastern, or pitta bread
• cooking oil
• salt
• black pepper
• turmeric

Directions:

Peel and thinly slice onions. Wash and cut meat into small pieces. Add onions and 3 glasses of hot water to meat and cook over medium heat for about 45 minutes (adding more hot water during cooking if necessary). Add salt, pepper, and turmeric, mix well and cook for a few more minutes. There should be no water left when cooking is over.

Grind (mince) the cooked meat or chop it finely using a sharp, large knife. Fry in oil over medium heat for about 15 minutes, then serve over bread with more bread covering the meat. Note that no rice is served with this dish