Muug Aur Paalak – Lentils with Spinach

Muug aur paalak – lentils with spinach:

1. Bring 1,750 ml of water to a boil in a large saucepan. Add the lentils and turmeric, season with salt and cook the lentils soft for 20 minutes over low heat. Drain, mash lightly in a saucepan. Put aside.
2. Let the ghee get hot in a saucepan over medium heat. Add the ginger and garlic paste and stir-fry for 1 minute. Add the spinach and cook for a few minutes. Put the lentils in the saucepan and add a little water. Increase the heat and cook everything for about 10 minutes. Stir in the chili peppers, coriander greens and lemon juice. Fill into bowl.
3. Fry the spices for the spice mixture in a pan with heated ghee for 1 minute. Pour the spice mixture over the dal.

Dum ki Bhindi – okra in yogurt:

1. Remove the stalk from the okra pods and cut into small pieces (approx. 1.5 cm). Place the yogurt in a bowl, mix with the cayenne pepper, 1 teaspoon chopped chilli peppers and a little salt. Put okra pods in and let steep for 20 minutes.
2. Let the oil get hot in a pan over medium heat, fry the ginger and garlic paste, turmeric and remaining chilli peppers while stirring. Add the okra-yogurt mixture and cook for a few minutes.
3. Add the ghee and sprinkle with some Garam Masala. Reduce heat a lot. Lid on it. Let simmer for 10 minutes. Remove the lid and let simmer for another 5 minutes. Serve.

Chicken mughlai – Mogul-style chicken

1. For the marinade, mix all the ingredients well in a large bowl and mix in the diced chicken breast. Let stand for at least 2 hours.
2. Heat the oil gently in a large saucepan. Add the meat with the marinade, put the lid on and simmer the meat for 25 minutes, stirring occasionally, until it is cooked through.
3. For the sauce, heat 1 tablespoon butter in a pan and cook the pureed tomatoes in it for about 5 minutes until some of the liquid has evaporated. Add the rest of the butter and let it melt, then add the cayenne pepper and stir in for 1 minute. Sprinkle the fenugreek leaves and the garam masala on top and season with salt.
4. Add the sauce to the chicken breast. Mix and serve.

Keesar pulaav – saffron rice:

1. Rinse the rice in a colander with cold water, drain well.
2. Heat 2 ½ tablespoons of ghee in a saucepan. Roast all the spices except saffron over a medium heat for 3 minutes until it crackles. Add rice and raisins, toast briefly. Add 600 ml of water and the saffron, season with salt. Bring to the boil once, put the lid on, cook for 20 to 25 minutes on the lowest heat. Then let cook for 5 minutes with the stove switched off. Remove the bay leaves.
3. While the rice is cooking, peel and chop the onions. Heat the rest of the ghee in a pan and fry the onions in it over medium heat until golden brown. Add the almonds and toast them until they are light brown. Fold the onions and almonds with the pistachios into the finished rice. Fold in a little rose water.

Mango lassi:

1. Put all ingredients in a blender and puree until frothy. Fill into glasses.