Panasonic NN-G335WF Sukhe Alu Spicy Potatoes, Masoor Dal Lentils, Bhari Hui Bhindi Stuffed Okra

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	Indian/Pakistani Recipes

Sukhe Alu (Spicy Potatoes)

Serves : 4

Ingredients:

500 g potatoes

10 g coriander powder

10 g cumin seed powder

3 g red chilli powder

5 g garam masala

10 g mango powder

2 g dried ginger powder

5 g dried mint powder

10 g salt

30 ml oil

3 g cumin seeds, roasted

5 g coriander leaves, chopped

Method:

Wash and dry the potatoes. Prick lightly with a fork and place in a dish lined with a paper towel. Cook on HIGH for 8-9 minutes. Cool and cut into small pieces. Combine all the dry spices and sprinkle on the potato pieces. Mix well. Keep aside. Place

Masoor Dal, Sukhe Alu, Bhari Hui Bhindi

English Cookbook

oil in a 1-litre casserole dish, cover and heat on HIGH for 2 minutes. Add cumin seeds and potatoes, and cook on HIGH for 3 minutes. Mix well. Serve hot, garnished with coriander leaves.

Masoor Dal (Lentils)

Serves : 4

Ingredients:

200 g Masoor Dal (Lentil)

800 ml hot boiling water

10 g salt

3 g turmeric powder

20 g ghee

80 g onions, finely chopped

10 g ginger, finely chopped

1 clove garlic, finely chopped

1 green chilli, finely chopped

5 g cumin seeds

1 pinch asafoetida powder

3 g red chilli powder

3 g garam masala

5 g coriander leaves, chopped

Method:

Wash and soak lentils for 4 hours. Drain and place in a 3-litre bowl along with hot water, salt and turmeric powder. Mix well, cover and cook on HIGH for 20 minutes. Stir, cover and cook on MEDIUM for another 8 minutes. Set aside. Place ghee, chopped onions, ginger and garlic in a small bowl. Cover and cook on HIGH for 3 minutes, stirring midways. Add cumin seeds, asafoetida powder and red chilli powder, and mix well. Cook on HIGH for 1 minute. Add to the cooked lentils and mix well. Cook on HIGH for 1 minute. Serve hot, sprinkled with garam masala and garnished with coriander leaves.

Bhari Hui Bhindi (Stuffed Okra)

Serves : 4

Ingredients:

500 g okra

30 g coriander powder

30 g cumin seed powder

15 g dried mango powder

5 g red chilli powder

5 g turmeric powder

5 g garam masala

10 g salt

50 ml oil

10 g coriander leaves, chopped

Method:

Wash and dry the okra. Cut off the heads and a small portion of the tails and slit each down the middle ensuring that it doesn’t split into 2 halves. Keep aside. Combine all the dry spices in a small bowl and cook on HIGH for 2 minutes, stirring after every 30 seconds. Stuff this mixture into the slits in the okra. Place the okra in a 2-litre shallow casserole dish. Heat oil in a small bowl on HIGH for 2 minutes and pour it on the okra. Cover the casserole and cook okra on HIGH for 10 minutes. Remove the lid and cook uncovered on HIGH for 6 minutes till it becomes dark green and almost crisp. Serve hot, garnished with coriander leaves.

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