|Thakuraji's offering plate|
- Pakoras and chutney: The chutney is actually very similar to the one I link to here, but with ginger and toasted mustard seeds instead of the herbs. This time the pakoras were made with half white self-raising flour and half chickpea flour, which gave a very crisp result. Added to the flours was 1 tsp hing, some powdered red chilli, seasalt and turmeric (haldi). I made the batter quite thick and pre-cooked broccoli and potato slices to dip in it, then used sunflower oil for deep-frying.
- Chana Dal: I added a can of tomatoes to the cooked chana, plenty of seasalt and haldi, then toasted musrtard seeds in a little olive oil, to which I added hing and a generous handful of powdered coriander seed just before adding to the dal, Simple and tasty!
- Sabji: I used olive oil again to gently fry cumin seeds and grated fresh ginger along with a little haldi and a selection of vegetables such as cabbage and green beans. After adding chopped fresh tomatoes and salt, I put the lid on the pot and turned the heat right down to gently sweat the sabji in its own juices- it comes out moist without getting watery. I kept the chilli out of this one as the chutney and pakoras were quite hot.
- Chapattis: Cooked on a tava and made of 1/2 white flour and half wholemeal flour. I made sure the dough was not too dry so as to get a soft result. (Tip: I use my bread machine on dough cycle to mix and knead the chapatti dough for me while I get on with other stuff.)
- Rice: A very simple pulao of white basmati rice, peas and toasted cashews. I added the nuts at the last minute to keep their crispness.