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
English Cookbook
Masoor Dal, Sukhe Alu, Bhari Hui Bhindi
oil in a
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
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
Arabic Operating Instructions
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