Description
by Ketan Dongre
Split Green Mung & Lemon Rassam
A light split green mung soup, with polished black gram, and a tadka, or temper of sizzling oil infused with mustard seeds, green chilies, ginger and curry leaves, and finished with a splash of fresh lemon juice.
Kozi Vellai Kozhambu
Bone-in pieces of chicken, marinated in yogurt infused with spices, ginger and garlic, then simmered with onion in coconut milk until tender.
–or–
Gatte Ki Sabzee
Chickpea dumplings made with clarified butter, carrom seeds (aka ajwain, notable for its pronounced thyme-like flavour), cumin seeds, fennel seeds, turmeric and chili powder. They are first poached, then fried, before being simmered in a tangy sauce made with onion, chilies and tomatoes.
Both dishes are served with steamed basmati rice tempered with clarified butter & cumin seeds, as well as an Indian-style coleslaw of shredded cabbage, onion and julienne carrots in a light, creamy dressing, along with fresh and spicy green chutney and a sweet date & tamarind chutney.
Rasabali
Golden fried fritters of fresh milk curd, like an Indian ricotta, are mixed with semolina, flour, green cardamom and sugar, soaked in a sweet saffron-infused milk reduction.
