24-24-24 Recipes II

[singlepic id=229 w=320 h=240 float=left]Sarson ka Saag
Wash thoroughly and chop 1 kilo of Mustard Greens, with 250 gms each of Spinach and Batua ( a flat leafed variety of greens ) Grate a one inch piece of ginger into the mixture and throw in a green chilli or two. Transfer this to a pressure cooker and cook for five to ten minutes after the first whistle.
Open the cooker immediately to prevent the greens from losing the brightness of their color. Add two tablespoons of gram flour and mash the greens thoroughly with a hand held electric masher or any flat , long handled spoon. To temper, heat clarified butter in a frying pan and add whole red chillies  and cumminseeds to it . Next add a chopped onion and eight to ten crushed and chopped cloves of garlic. Fry until brown and then add red chilli powder and two chopped tomatoes . Mash and cook tomatoes thoroughly before adding the cooked greens and salt to taste. Serve with a generous dollop of fresh white butter.

[singlepic id=230 w=320 h=240 float=left]Dal Makhani
To one cup of whole Urud Dal add two tablespoons of rajma , wash and cook in a pressure cooker for 30 minutes with a half inch piece of grated ginger and a chopped onion. Also add a spoonful of turmeric and a tsp of salt.
When done temper the dal with cumminseeds, whole red chillies, garlic and tomatoes. The dal should be well cooked and well blended and should not be seperate from the water in which it is cooked. Serve topped with thick cream and sprinkled with kasuri methi (dried leaves of fenugreek )

Vinny

a trained singer and an excellent cook. She has been cooking at home for the last 32 years and is now a restauranteur. An Army officer's wife, she has travelled the length and breadth of India and has been exposed to many of the numerous variations of Indian cuisine. She likes to experiment and is particularly fond of breakfast food and meats.