Dal Mughlai

By Chef Shantanu Gupte

From Health Mange More

Prep: 25 minutes

Cook: 20 minutes

Method: Easy

Course: Dal and Kadhi

Type: Indian

Key Ingredients:

Toor dal and chana dal cooked with bottle gourd and some flavourful masalas

Mexican Rice Salad

By Chef Shilarna Vaze (Chinu)

By Firangi Tadka

Prep: 3 hours

Cook: 0 minutes

Method: Easy

Course: Dal and Kadhi

Type: Indian

Key Ingredients:

Brown rice
Cucumber
Spring onions
Tomato

Healthy and wholesome – an ideal salad for weight watchers

Sesame Noodles with Peanut Sauce

By Chef Shilarna Vaze (Chinu)

By Firangi Tadka

Prep: 25 minutes

Cook: 10 minutes

Method: Easy

Course: Dal and Kadhi

Type: Indian

Key Ingredients:

Noodles
Peanuts
Sesame seeds
Sesame oil

Soft and delicious, noodles are mixed with a velvety peanut sauce

Ingredients

Noodles, boiled 200 tms
Sesame seeds (til), roasted 1 tbsp
Sesame (til) oil 3 tbsps
Peanuts, roasted and ground 1 cup + 1 tbsp
Ginger, finely sliced lengthways 1 inch
Garlic cloves, finely chopped 3
Spring onions, finely chopped 4 tbsps
Red chilli flakes ½ tsp
Soy sauce ¼ cup
Sugar 2 tbsps
Salt to taste

Methods

Put garlic, ginger and 3 tbsps spring onions in a mixer and grind. Add chilli flakes, soy sauce, sugar and 1 cup peanuts and grind to a smooth peanut sauce.
Heat sesame oil in a non-stick wok, add noodles and mix gently so that the noodles do not break.
Add peanut sauce and mix gently till all the noodles are well coated with the sauce.
Add salt and cook the noodles in the sauce.
Transfer into a serving bowl, garnish with remaining spring onions, sesame seeds and 1 tbsp peanuts and serve.

Spicy Mung Beans

By Chef Shilarna Vaze (Chinu)

By Firangi Tadka

Prep: 9 hours

Cook: 10 minutes

Method: Easy

Course: Dal and Kadhi

Type: Indian

Key Ingredients:

Whole green grams
Sprouted black eyed beans

This tangy dish makes an excellent starter

Ingredients

Whole green grams (sabut mung), soaked overnight and boiled 1 cup
Sprouted black eyed beans, boiled 1 cup
Fresh red chillies, finely chopped 2
Red chilli flakes 2 tsps
Sesame (til) oil 2 tbsps
Spring onion, finely chopped 1
White vinegar (safed sirka) 1 tbsp
Soy sauce 1 tbsp
Fresh coriander leaves, finely chopped 3 tbsps

Methods

Heat sesame oil in a non-stick wok, add fresh red chillies and chilli flakes and mix. Reduce heat, add spring onion, green grams and sprouted black eyed beans and mix well. Cook for 3-4 minutes.
Add vinegar and soy sauce and mix well. Add 2 tbsps coriander leaves and mix well and take the pan off the heat.
Transfer into a serving dish, garnish with remaining coriander leaves and serve.

Chicken and Mushroom Risotto

By Chef Shilarna Vaze (Chinu)

By Firangi Tadka

Prep: 15 minutes

Cook: 25 minutes

Method: Easy

Course: Dal and Kadhi

Type: Indian

Key Ingredients:

Parboiled rice
Vegetable stock
Boneless chicken
Button mushrooms

The most popular Italian rice dish that’s pleasing the palates of the gourmets of the world

Ingredients

Risotto
Parboiled rice (ukda chawal), soaked for 15 minutes and drained 1 cup
Olive oil 2 tbsps
Medium onion, finely chopped 1
Vegetable stock 2 cups
Salt to taste
Chicken and mushroom mixture
Boneless chicken breast, cut into small cubes 200 gms
Button mushrooms, finely sliced 7 to 8
Butter 3 tsps
Oil 2 tsps
Garlic, finely chopped 1 tsp
Salt to taste
Black pepper powder to taste
Vegetable stock 2 cups
Lemon juice 2 tsps
Parmesan cheese, grated ¼ cup
Garnish
Fresh parsley, finely chopped ¼ cup

Methods

To make risotto, heat olive oil in a deep non-stick pan, add onion and saute till soft.
Add rice and mix well. Add 2 cups vegetable stock and salt, mix, cover and cook for 10 minutes or till ¾ done.
To make chicken and mushroom mixture heat oil and 2 tsps butter in another non-stick pan, add garlic, mix and saute.
Add chicken cubes and saute on high heat till golden brown. Add mushrooms, salt and pepper powder, mix and saute.
Add this chicken mixture to the rice and mix well.
Add 2 cups vegetable stock, mix, cover and cook till all stock gets absorbed.
Just before serving, add remaining butter, lemon juice, parmesan cheese and mix.
Transfer into serving bowl, garnish with parsley and serve hot.

Chilli Oil Sauce Sweet and Sour Dipping Sauce

By Chef Shilarna Vaze (Chinu)

By Firangi Tadka

Prep: 35 minutes

Cook: 15 minutes

Method: Easy

Course: Dal and Kadhi

Type: Indian

Key Ingredients:

Red chilli powder
Red chilli flakes
Sesame oil
Sugar
Vinegar
Tomato ketchup

Chinese dishes are incomplete without flavourful sauces such as these two

Ingredients

Chilli oil sauce
Red chilli powder 1 tbsp
Red chilli flakes 1 tbsp
Sesame (til) oil 3 tbsps
Oil ¼ cup
Ginger, finely chopped 1 tsp
Garlic, finely chopped ½ tsp
Sweet sour dipping sauce
Sugar ¾ cup
Vinegar (sirka) ¼ cup
Oil 1 tbsp
Garlic cloves, finely chopped 2
Ginger, finely chopped 1 tbsp
Tomato ketchup ¼ cup
Soy sauce 2 tbsps
Salt 1 tsp
Cornflour 2 tsps

Methods

To make chilli oil sauce, heat sesame oil and normal oil in a non-stick pan on high heat.
Take ginger, red chilli powder, red chilli flakes and garlic in a heat proof bowl and mix. Pour the hot oil in it. Mix and set aside for 15 minutes.
Pass it through a strainer before serving if you do not want ginger and garlic pieces or serve it as it is.
To make sweet sour dipping sauce, heat oil in another non-stick pan, add garlic and ginger, mix and saute on high heat. Reduce heat, add tomato ketchup, sugar, vinegar, soy sauce and salt, mix and boil for 2-3 minutes.
Mix cornflour with 2 tbsps water in a small bowl and add to the pan, mix and cook on low heat for 1 minute or till the sauce thickens.
Strain before serving if you do not want garlic and ginger pieces or serve as it is.

Dal Mughlai

Key Ingredients:

Ingredients

Methods

Mexican Rice Salad

Sesame Noodles with Peanut Sauce

Spicy Mung Beans

Chicken and Mushroom Risotto

Chilli Oil Sauce Sweet and Sour Dipping Sauce

Chinese Fried Rice

Mexican Chicken

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Aubergine Lebanon

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Tamatar ni Gravy ma Cutlet

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Mexican Rice Salad

Key Ingredients:

Ingredients

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