Chora Faari Crispy Kamaal

Chora Faari Crispy Kamaal  White Bean Pate with beet wedges and orange supreme served with Chora Fali Ingredients for White Bean Pate1 cup  white beans, boiled 1 clove garlic 2 tablespoons minced red onion 1 tablespoon finely chopped fresh flat-leaf parsley 1 tablespoon extra-virgin olive oil 1 tablespoon water 2 teaspoons fresh lemon juice 1/4 teaspoon salt 1/8 teaspoon black pepper Method Combine all ingredients in a medium bowl and mash together. Cover and chill until ready to serve. Ingredients for ChorafaliBesan (Chana dal flour) - 1cup Urad dal flour - 1/2 cup Oil - 1 teaspoon Red chilli powder - 1 teaspoon Cooking soda - a pinch Normal salt & Black salt to taste Method Boil 1/2 cup of water and add oil, salt and soda into it. When water gets warm, knead a dough. Keep aside for 15 minutes. Make small balls of dough and roll out very thin rotis of it. Cut it in to strips. Deep fry in oil on medium flame. Sprinkle red chilli powder and black salt on it. To serve spread the bean pate on the chorafali with beet wedges and orange supremes on the side.

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Baingan Keema Kamaal

Brinjal and Soya Granules Mousakka Ingredients75ml/6fl oz olive oil 1 large onion, finely chopped 675g Soy Granules 3 cloves garlic, chopped 1.25ml/¼tsp cinnamon 400g chopped tomatoes 1 tbsp fresh oregano, chopped 2 bay leaves 1 tsp fresh, soft thyme leaves 4 medium aubergines, cut in roundles Salt and freshly ground black pepper 175 ml Water Plain flour, for dusting For the topping85g/3oz unsalted butter 85g/3oz plain flour 900ml/1½pt milk 85g/3oz parmesan, grated 115g/4oz cheddar / gruyère, grated 2  egg yolks 1 egg Method 1. Heat 2 tbsp olive oil in a large casserole dish. Add the onion and cook gently for 10 minutes or until the onion is soft, but not coloured. Add the garlic and the granules fry till brown. Stir the cinnamon, chopped tomatoes, oregano, bay leaves and thyme into the casserole and de-glaze the pan with water. 2. Place the aubergines in a colander, sprinkle with salt and leave for 30 minutes. This draws out any bitter juices. 3. Meanwhile make the béchamel sauce. Melt the butter in a non-stick pan and stir in the flour. Take off the heat and gradually stir in the milk. Return the pan to the heat and stir continuously until the sauce thickens. Simmer over a gentle heat for 5-8 minutes. Remove from the heat, stir in 55g/2oz of the parmesan and 55g/2oz of the gruyère cheese and season with salt and pepper. 4. Rinse the aubergines and pat dry. Dust the aubergines with flour and fry in batches in the remaining olive oil until golden on both sides, about 8 - 10 minutes. Drain on kitchen paper. Set aside until ready to construct the moussaka. 5. The white sauce should now have cooled enough to whisk in the egg and egg yolks. 6. Cover the base of an ovenproof dish (30 x 20cm/12 x 8in) with a third of the SOYA then cover with half the aubergine slices. Repeat the layers, ending in the last of the SOYA, then pour over the cheese sauce. Sprinkle over the remaining parmesan and gruyère. Bake in a preheated oven at 180C/350F/Gas4 for 50-60 minutes, until bubbling and golden. Allow the moussaka to settle for 5 minutes before cutting into squares and serving. 7. Serve the moussaka with a chunky tomato, cucumber, parsley and mint salad and crusty bread.

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