Dalca Sayur (Mixed Vegetable Curry with Lentils)

Dalca Sayur (Mixed Vegetable Curry with Lentils) (serves 10)

Ingredients:

Dhal (Yellow Lentils), soak for 1 hour 200gm

Water 750ml

Chicken curry powder 1tbsp

Cumin Powder 1tsp

Tumeric powder 1tsp

Coconut Milk 500ml

Curry Leaves 2 sprigs

Tamarind Juice 3tsp

Salt, to season

Spice Blend

Garlic cloves 3nos

Shallots 6nos

Ginger 1 inch

Water 250ml

Vegetables

Eggplants, cut rounded 4nos

Long Beans, cut into smaller segments 6nos

Carrots, cut rounded 200gm

Large Tomatoes, chopped 3nos

Potatoes, cut into 6 parts 2nos

Red Chilli, cut diagonally 1nos

Green Chilli, cut diagonally 1nos

Method:

1. Cook the dhal with 750ml of water for 15 minutes. Set aside.

2. Heat oil in wok and mix in curry powder and spice blend and sauté till aromatic.

3. Add in cumin powder and sauté further. Drain the dhal and keep the water.

4. Pour in the cooked dhal mixture into the sautéed ingredients. Add 500ml of the water from the drained dhal.

5. Add in turmeric powder, salt and all the vegetables.

6. Leave the gravy to simmer and add in coconut milk, red chilies and green chilies.

7. Leave to simmer until vegetables are fully cooked.

8. Add in tamarind juice and curry leaves and close fire.

9. Leave aside for 10 minutes then serve.

Almond Kulfi

Almond Kulfi (serves 10)

Ingredients:

Almonds, grinded, slightly toasted 400gm

Condensed Milk 300ml

Whipped Cream 250ml

Cardamom Powder ½ tsp

Pistachios, chopped 200gm

Method:

1. Mix all ingredients except for pistachio in a large mixing bowl.

2. Beat the mixture for about 2-5 minutes to make it soft.

3. Place the mixture in a ramekin mould and sprinkle it with pistachios.

4. Freeze all of it for 10 hours and serve immediately once removed from freezer.

Mango Rice

Mango Rice (serves 4)

Ingredients:

Curry leaf 3 pcs

Basmati Rice 180gm

Salt, to season

Masala
Turmeric Powder ½ tsp
Mustard seeds 1 ½ tsp
Red Chilies, deseeded 6nos

Green Mango, grated 800gm
Fresh Coconut, grated 4tbsp

For Tempering
Chana Daal, rinsed 1tbsp
Red Chilli, halved 1nos
Mustard seeds 1tsp
Curry leaves 3pcs
Oil 1tbsp

Raw peanuts 4tbsp

Method:

1. Cook the rice and spread on a platter to cool. Set aside.
2. To make masala, blend turmeric powder, mustard seeds, red chillies, half the green mango and fresh coconut together into fine paste.
3. For tempering, heat up the oil in a heavy frying pan.
4. Add mustard, chana daal, red chili, and curry leaves.
5. When the mustard seeds splutter, add the peanuts.
6. Once the chana dhal is golden, add the remaining mango.
7. Sauté for a few minutes over a medium heat, until the mango is cooked.
8. Now add the masala.
9. Cook until the raw smell disappears.
10. Remove from heat up and set aside.
11. When the rice is cool, add salt to taste and curry leaves.
12. Stir in the masala little by little, until well blended.