Veg Food

Dal with Palak
Serves 4
INGREDIENTS
3 cups (250gm) chopped palak (spinach)
1 cup arhar dal or toovar ki dal (red gram dal)
1 small clove garlic finely chopped (optional)
½ piece ginger finely chopped
1 green chilli finely chopped
½ tsp haldi (turmeric powder)
1½ tsp salt to taste
1 tsp Leonardo® olive oil.
TOMATO ONION BAGHAR (TADKA)
3 tbsp Leonardo® Olive Pomace Oil
½ tsp jeera (cumin seeds)
1 onion chopped finely
1 tomato chopped finely
1 green chilli slit length ways into four pieces
½ tsp garam masala (mixed spices)
½ tsp dhania (coriander) powder
1/8 tsp amchoor (dried mango powder)
½ tsp red chilli powder.

Preparation:
Pick, clean and wash dal, Wash chopped palak in plenty of water
Mix dal, palak, garlic, ginger, green chilli, haldi, salt and Leonardo® Olive Pomace Oil. Add 3 cups of water to the dal.
Pressure cook dal to give one whistle and then keep on low flame for 6-7 minutes. Remove the cooker from heat.
For the baghar, heat Leonardo® Olive Pomace Oil. Reduce heat. Add jeera. When it turns golden, add onions.
Cook till onions turn brown. Do not under cook the onions. Brown them, stirring continuously.
Add tomatoes. Cook for 2-3 minutes on low flame.Add dhania powder, amchoor and garam masala. Cook for ½ minute.
Keep aside. Add the green chillies and red chilli powder. Mix well.
Pour over the hot dal. Mix gently.
Serve hot.

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Non Veg Dish

Chicken Amravati
Necessary Items: Onion, peanuts and coconut shreds coat chicken strips in a South Indian style.
Serves 4-6
Preparation:
2 chicken breasts
5 onions (2 grated and 3 sliced)
½ cup curry leaves
5 tbsp Leonardo® Olive Pomace Oil
1½ tsp brown small rai (mustard seeds)
A small piece of fresh coconut (brown skin removed and grated finely (¼ cup))
2 tbsp roasted peanuts (split into halves 1¼ tsp tsp salt, or to taste )
3 tbsp lemon juice (juice of one large lemon)
A pinch of tandoori red colour, optional
4 tbsp tomato puree
Red Chilli Paste
4 dry Kashmiri red chillies (deseeded and soaked in warm water for 10 minutes)
1 piece ginger
1 tbsp cashews, 3 tbsp curd
2 tbsp dhania powder
2-3 laung (cloves), 6-7 saboot kali mirch (peppercorns)

Wash the chicken. Cut breasts into thick strips. Pressure cook with 1½ cups water and ½ tsp salt and 1 tbsp Leonardo® Olive Pomace Oil to give 1 whistle. Remove the cooker from heat. Keep aside.
Grate 2 onions. Cut the other 3 onions into halves. Then cut each half widthwise into semi- circles to get half rings or thin strips of onion.
Scrape brown skin of coconut and grate finely to get ¼ cup.
Drain the soaked red chillies. Add all other ingredients of the paste and grind to a smooth paste using a little water for grinding.
Heat 5 tbsp Leonardo® Olive Pomace Oil. Add rai. Let it splutter for a minute.
Add grated onions and curry leaves. Cook till onions turn light brown.
Add onion slices and cook for 3-4 minutes till soft.
Add peanuts and coconut and cook on low heat for 5 minutes till crisp. Keep the coconut spread out while cooking
Add tomato puree, cook for a minute.
Add chicken, reserving the stock, Add red chilli paste and stir fry 2-3 minuteAdd colour and salt.
Add 1 cup chicken stock. Boil. Cover and cook on low heat for 3-4 minutes, stirring occasionally.
Add lemon juice and mix well.
Serve hot.

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