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Nazley’s Khirie Kitchari, Aloo fry and Masala Fish

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This is a typical Indian Favourite.
Indian yoghurt.
Rice made with onion & Moongh dhal.
Potato with masala.

There are different ways in making Kitchari
1/2 tub plain yoghurt
1/4 tspn tumeric.
1 tspn fine jeera masala.
1 Tblspn Chana flour.
Salt to taste.
3/4 tspn chili powder.
2 carrots cleaned and grated.
1/2 corriander masala.

Mix the above ingredients together in a bowl.

Then in a pot add the following:
4 Tblspn oil.
1 tspn crushed garlic.
1/2 tspn whole jeera seeds.
8 curry leaves.

Heat this in a pot and allow to brown. This is called Vagaar.
A vagaar, you can add to curry or even dhal.
Once this is heated well and the garlic is browned add the yoghurt mixture. Stir well.
Lastly add 1/2 packet coconut powder to the hot yoghurt mix.
If its too thick add 1/2 cup milk.
It must not be watery at all. Its a thick yummy yoghurt.
Once it has boiled. Take off heat and add 1/4 cup chopped dhania.

1 1/2 cups rice. Washed and strained.
1/2 cup moongh dhal. Washed and strained.
Salt to taste.
1 onion finely chopped.
Braise onion in oil and add the salt, rice and dhal. Add water and cook till done. Its like normal rice.

Aloo fry
5 potatoes cleaned and cubed.
Salt to taste.
1/4 tspn of each: tumeric, cumin, chili powder. Mustard seeds.
Heat oil and add all ingredients. Cook till done. Lastly add the dhania.

Masala Fish
1 kg fish.
1 Tblsp corriander seeds.
6 cloves garlic.
6 red chilies.
1 Tblspn jeera.
Juice of 1 lemon.
1 tspn tumeric.
Salt to taste.
Make a paste with the above and.
Marinate the fish and fry in butter.

Prepared, tried and tested by:  Nazley Ally

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