This is dish is inspired by a photograph Ashish Chopra , culinary historian and friend had shared of what was served at The Spirit of Celebration Food Festival in Udaipur - the original recipe is by Ramaa Shanker , I dont know the recipe , but Ashish told me the ingredients used and this is my blind attempt to recreate it .Tasted superb , specially when allowed to sit an hour or two.I was guided by a photograph he shared , next time I will cut each tomato piece into half.
60 Ml Lemon Juice.
120 Ml Orange Juice
2 Cups Curry Leaves - You can use tender stems too.
1 Tablespoon Channa Dal .
1 Teaspoon Urad Dal.
1 Teaspoon Jeera Seeds.
1 Tablespoon Coriander seeds.
1 Teaspoon Black Peppercorns.
1/2d Teaspoon Methi Seeds.
1 Tablespoon Imli - remove the seeds , dont use paste.
20 Whole Red Chiles - adjust to taste.
In a wok using 1 teaspoon oil lightly roast the dals till aromatic and lightly colored - 3-4 minutes.Set aside.
Remove dals and roast the seeds adding 1 more teaspoon oil . I roasted all together , towards the end break chiles and add them along with imli , roast 1 minute.Set aside.
Now the slow part , I did this in 3 lots - add 1 teaspoon oil , and saute the leaves till they dry out and you can hear them crackle . Do patiently over low heat , took about 3-4 minutes per lot.Set aside and cool down the leaves by spreading them out .
Now grind all the Masalas to a fine powder , then start adding in the leaves till you come to what this picture looks like. Now add salt and you are in a delicious place !
Administrator & Owner Sikandalous Cuisine https://www.facebook.com/