RICE WITH LENTELS - KHICIDI | POTATOES AND PEAS WITH CURRY | CHUTNEY OR GREEN SAUCE WITH MINT AND CILANTRO | INDIAN PAKORAS | SAGO PHIRNI WITH ALMONDS AND CACHEWS

RICE WITH LENTELS - KHICIDI

INGREDIENTS

- 1 cup Basmati or long grain rice, soaked for 30 minutes
- 1/2 cup lentils - moong dal
- 2 ripe tomatos, grated
- 1 large onion, chopped
- 1/4 tsp asafoetida
- 1 tsp grated ginger
- 5 garlic cloves chopped
- 1/2 tsp turmeric
- 3 bay leaves
- 1 cinnamon stick
- 5 cloves
- 1 tsp ground pepper
- 1/2 tsp red chile, powder
- 1 tsp salt (opcional)
- 4 tblsp ghee
- 1 tsp cilantro, mint or basil, chopped

PREPARATION
Clean and wash lentils and rice.
Put ghee in a deep pan, heat. Add asafoetida, cloves, laurel, cinnamon, onions, garlic, ginger, turmeric, black pepper, red pepper and tomatoes and cook until tender and slightly golden. Add rice and lentils, mix well and add up to 3 1/2 glasses of water. Cook well for about 30 minutes, until rice is soft
Serve with garnish of cilantro, mint and the rest of the herbs.

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POTATOES AND PEAS WITH CURRY

INGREDIENTS

- 4 large potatoes
- 1/2 kg fresh peas
- 3 large tomatoes
- 3 large onions
- 2 garlic cloves y 2 tsp of ginger paste
- 1 tsp turmeric
- 1/2 tsp chile
- 1/2 tsp garam masala
- 2 tbls lemon juice
- 2 tbls cilantro y crushed mint
- 2 tsp Ma's Healing Salts
- 3 tblsp olive oil or ghee
- 3 glasses water
- 2 tsp chopped basil

PREPARATION
Chop potatos, onion, tomatoes.
Fry oinion, garlic, ginger and turmeric in oil or ghee. Add potatos and peas and fry a little more. Finally, add chile, tomatoe and water, cover, and let cook for about 25 minutes. Uncover and add lemon juice and garam masala. Add cilantro and mint paste.
Let sit for 5 minutes and serve hot with grated chees or fresh herbs.

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CHUTNEY OR GREEN SAUCE WITH MINT AND CILANTRO

INGREDIENTS

- 1 bunch fresh cilantro
- 1 bunch fresh mint
- 1 small piece of ginger
- 3 garlic cloves
- 1 piece grated fresh coconut
- 1 tsp ground poppy seeds
- 2 green chiles or 1/2 tsp red chile
- 1 tsp Ma's Healing Salts
- 1 lime

PREPARATION
Clean cilantro and mint, chop with the chiles, ginger, garlic, coconut and poppy seeds. Add lime juice and mix well.
If you like, season with a tsp of mustard seed oil, mustard seeds, cumin and asafoetida.

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PAKORAS

INGREDIENTS

- 1 1/2 cup chick pea flour
- 2 onions
- 2 big potatos
- 2 cabbage leaves and spinach
- 3 tsp ground cilantro
- 1 tsp chile
- 1 tsp garam masala
- 1 tblsp lemon juice
-1 1/2 tbls Ma's Healing Salts
-1 cup vegetable oil for frying
- 1 1/2 tbls vegetable oil for the dough

PREPARATION
Boil potatoes untel soft, peel and cut into small cubes.
Chop pepper, oinion, cabbage or spinach. With the chick peas flour and other ingredients made a dough with the 1 1/2 tbsp vegetable oil and cold water.
Heat oil and fry spoonfulls of dough, about 10 at a time, until well browned. Let cool on a rack or on absorbant paper.
Serve with chutney.

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SAGO PHIRNI WITH ALMONDS AND CACHEWS

INGREDIENTS

- 1 cup Sago tapioca
- 3 cups milk
- 1 pinch Ma's Healing Salts
- 5 tblsp cane or natural sugar
- 1/2 tsp crushed cardamon
- 10 almonds
- 10 cachews
- 10/11 pistachoes
- rosewater

PREPARATION
Soak pistachoes and cachews in hot water for 5 minutes. Strain and cut into small pieces.
Clean and wash the tapioca. Boil in half a cup of water until the grains swell. If necessary, add a little more water and cook until soft. Add a little sal and cardamon, then milk.
Add sugar, almonds and pistachoes. Stir constantly, add rosewater.
Put into individual bowls, preferably glass. Decorate with pistachoes and silver paper.
Chill at least one hour before serving.