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Dal Fry


Dal Fry

Dal Fry

  • Servings: 5
  • Difficulty: easy
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This dal fry dish is a traditional home style recipe from Manoj Pasad who lives in mumbai, the dish has layers of flavor.


5 handfuls of toor dal (pigeon peas) soaked for 3 hrs in water
You can also mix 3 to 4 different dal like tur dal, masoor dal, chana dal, moong dal
3 tbsp rapeseed oil
1 onion
3 cloves garlic
fresh ginger – same amount as garlic
2 fresh green chillies, more or less depending on taste
1 tsp mustard Seeds
1 tsp cumin Seeds
¼ tsp Salt
2 small cinnamon stick chunks
¼ tsp chilli powder
¼ asafoetida
½ tsp coriander powder
½ tsp turmeric powder
½ tsp garam masala
½ fresh lemon juice
6 cloves
2 whole fresh tomatoes
Fresh Coriander to your liking


  • add the rapeseed oil in to your cooking wok or pan, heat to a medium temperature.
  • add the mustard seeds & cumin seeds, turmeric powder, asafoetida, add the cloves & cinnamon pieces along with green chilli, ginger and garlic. cook slowly until they turn light brown, 2 minutes maximum,
  • add the onion and cook until onion turns pinkish in colour
  • add the finely chopped tomatoes and cook for 3 to 4 minutes
  • Before you start this procedure boil your tur dal for 7/8 minutes and keep it ready
  • add the boiled tur dal, add the chilli powder ,coriander powder & the garam masala powder, cook until fragrant. Add lime (lemon) juice to taste, cook until you get the right consistency adding water if needed.
  • add the fresh coriander


With cumin pilau rice and loads of ale, most of all “enjoy”








Simple but tasty chicken curry


chicken curry

Simple but tasty chicken curry

  • Servings: 6
  • Difficulty: easy
  • Print


Whole Spices

large stick of cinnamon
3 star anise
5 cloves
4 cardamon pods
1 tsp fennel seed
1 tsp black mustard seed
10 curry leaves

Ground Spices

2 tbsp cumin powder
1tbsp coriander powder
2 tsp tumeric powder
1 tsp garam masala powder
½ tsp chilli powder
2 tsp salt

Additional Ingredients

4 tbsp coconut oil or veg oil
3 tbsp minced ginger
3 tbsp minced garlic
3 tbsp tomato pasta
2 large onions finely chopped
4 large chicken breasts
8 chicken thighs
chicken stock
½ fresh lemon
bunch fresh coriander
optional sliced fresh green chillies



Heat the oil to a medium heat, add all the whole spices apart from the curry leaves, fry for about 5 minutes until you can smell the spices, do not burn the spices.

Turn the heat down, add the onions and fry for 5 minutes until the are translucent. Add all the ground spices with the curry leaves and cook on a low heat adding a little water to stop the mixture from sticking for another 5 minutes, add the minced garlic and ginger. Add the tomato paste and continue cooking for a further 5 minutes.

Now its time to add the chicken, cook on low heat stir from time to time placing the lid on the pan inbetween the stirring – keep this up for 10 minutes until the chicken is white and fully coated in the curry paste.

Add the chicken stock and cook the curry until the chicken is cooked through and the sauce is the desired consitiancy – this will take about 50 minutes

Add the fresh coriander and the juice lemon, stri and adjust seasoning.

Serve with your favourite rice topped with fresh red & green chillies and a sprinkling of fresh coriander.