Haute Cuisine

INGREDIENTS
1.5 cups chana dal
2 cups basmati or any other rice
1/4 teaspoon turmeric powder
1/4 teaspoon red chilli powder
Whole garam masala 2 bay leaves, 1 stick cinnamon, 2 cloves, 3 black pepper seeds, all coarsely pounded together
Salt to taste
1 tsp olive oil
1/4 tsp cumin seeds
Half an onion, finely chopped
Chopped coriander/parsley for garnish
Low fat yoghurt

METHOD
Half an hour before cooking, soak the chana dal with enough water to cover. Soak the rice as well for nearly 15 minutes.

Drain the rice and dal, and mix together with turmeric powder and red chilli powder in a pressure pan. Add the ground garam masala, salt and any optional ingredients potatoes, cauliflower etc. Then add enough water to cover the ingredients, plus an inch. Pressure cook for 10 minutes or for two whistles. Turn off the heat and let it cool.

Meanwhile, heat the olive oil in a deep pan and add the cumin seeds. Wait for the seeds to sputter, then add the chopped onion and sauteacute; till light brown. Turn off the heat. Place the chana dal khichri on a plate. Pour the oil with the cumin seeds and sauteeacute;d onions on top. Garnish with finely chopped coriander/parsley and serve with low-fat yoghurt.

MAGGI WITH VEGETABLES

INGREDIENTS
1 small onion
1 small potato
1 small carrot
4 tsp cooking oil
3 cups water
2 packets of Maggi 2-minute noodles
Maggi masala powder any flavour
1/4 cup green peas, shelled
Salt to taste

METHOD
Chop the onion finely, dice the potato and carrot. Heat 4 tsp oil in a frying pan and add the onion. Fry till golden brown. Then add the potato and carrot to the pan and fry for one minute. Now add three cups of water and boil for two minutes, then add the Maggi noodles along with the flavouring powder and salt. Add the peas. Cover the pan with a lid, let it cook for seven minutes, until the noodles and vegetables are cooked through.