Lemon Marinate For Barbeques

Ingredients	Quantity
Lemon juice	2 tbsp
Sugar	1 tsp
Crushed green chilli	1 tsp
Ajwain crushed	1 tsp
Salt	to taste
Water	½ cup

Mix and sprinkle over required vegetables, toss and keep aside for as long as state in recipe.

Makes ¾ cup marinate.

Make as required.

Kadi

Ingredients	Quantity
Drumstick	1
Potatoes	150gms
Lady’s fingers	100gms
Brinjal	1
Cauliflower	150gms
Tamarind	25gms
Groundnut oil (peanut oil)	1 tbsp
Garam flour	100gms
Cumin seed	1 tsp
Fenugreek seed	¼ tsp
Water	450ml (3 cups)
Ginger (1”) – finely chopped	1 piece
Green chillies – slit	5
Coriander leaves	few
Curry leaves	few
Salt	to taste

Clean and cut all vegetables. Soak tamarind and extract juice.

Heat oil. Add gram flour, cumin and fenugreek seed. Keep stirring until it is slightly reddish brown. Add 3 cups water, all vegetables, ginger, chillies, tamarind juice, coriander, curry leaves, salt. Close lid. Serve hot with rice.

Kadhi

Ingredients	Quantity
Sour yoghurt	2 cups
Jaggery	1 tbsp
Besan flour	2 tbsp
Ginger (1”)	1 piece
Curry leaf stalks	2 to 3
Coriander leaves	½ cup
Salt	to
For tempering:
Cinnamon(1”)	1 piece
Cloves	5
Fenugreek seeds	½ tsp
Asafoetida	¼ tsp
Oil	1 tbsp

Whip the yoghurt, add enough water to make it of pouring consistency. Stir in the besan flour and set aside. Scrape and chop the ginger, chop the jaggery and coriander leaves. Add these with salt to the yoghurt. Place on a high flame and stir constantly for 15 minutes, until the besan flour cooks. Fry the tempering spices in the oil and pour into the kadhi. Simmer them together for a few minutes. Serve with kitcheri or sukhi dal.

Indian Salsa (Kachoomar)

Ingredients	Quantity
Chopped tomatoes	2 cups
Chopped onions	1 cup
Chopped cucumber	1 cup
Chopped cilantro leaves and tender stems	1 cup
Thinly-sliced green chillies – seeds discarded	2 tbsp
Roasted cumin seeds	½ tsp
Lemon juice of	1
Salt	to taste

Combine all the ingredients in a bowl and serve immediately with Tandoori Chicken or cover and refrigerate. Keeps for 5 days.