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Feb 17

Contributed by Sheela

50g blackgram dhal (ulundu) with skin
175g uncooked rice
75g cooked rice
1 1/2-2 cups water
1 tsp salt or to taste
Cooking oil or sesame oil (gingili oil) or ghee

1. Wash rice and dhal and soak each separately overnight or for at least seven to eight hours. Drain, remove skin from the dhal.
2. Grind rice and dhal together with the cooked rice and water in a blender until smooth. Strain batter through a fine sieve. Add salt and mix well. Leave to ferment for eight to 10 hours. (Refrigerate if not using it for breakfast.)
3. Grease an iron griddle lightly with gingili oil. Pour a ladleful of batter onto the centre of the griddle. Spread the batter immediately with the back of the ladle starting from the centre in a clockwise motion to make a thin pancake.
4. Cook for about half a minute or until the underside turns slightly brown. Remove thosai from the griddle and repeat till the rest of the batter is used up. Serve thosai with dhalca chicken curry.

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Feb 15

BAKED METHI CHAMAN – A popular methi paneer with a Western touch.
Contributed by Shamira

4 teacups chopped spinach
1 teacup chopped fenugreek (methi) leaves
a pinch soda bi-carb
1 onion, chopped
1 green chilli, chopped
100 grams fresh paneer, cut into small pieces ( this is home made cottage cheese)

2 tablespoons ghee or refined oil
salt to taste
For the potato layer
3 potatoes, boiled and mashed coarsely
2 tablespoons chopped coriander
1 teaspoon chopped green chillies
1 teaspoon lemon juice
salt to taste
For the covering
100 grams beaten cream or 1 teacup white sauce
4 tablespoons grated cheese

For the potato layer:
1. Mix together all the ingredients.
2. Boil the spinach and the fenugreek leaves in 2 tablespoons of water with a pinch of soda bi-carbonate until soft. Drain and blend in a blender.
3. Heat the ghee and fry the onion until golden in colour. Add the green chilli and fry again for a few seconds. Add the spinach and fenugreek.
4. Add the paneer pieces and salt. If required, add a little lemon juice.
5. Spread the potato layer evenly at the bottom of a baking dish and spread the spinach mixture on the top.
6. Cover with the beaten cream and cheese and bake in a hot oven at 200 degree C (400 degree F) for 15 to 20 minutes.
7. Serve hot.

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Feb 13

Contributed by Kat

Lamb chop/chicken breast or thigh, skin removed (A)
Potato, carrot, pearl barley (B)
French bean/peas (C)

1. Saute onion until translucent, then add (A). Stirfry until cooked.
2. Add (B), marmite and some water. Simmer until meat is tender.
3. Add (C) last to avoid overcooking. Serve with rice or pasta.

For younger kids, this recipe can be mashed/pureed.

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