500 gms onions, sliced thinly and fried until brown
Preparation
Soak wheat or cracked wheat overnight. Then boil with the dals till thick and cooked. Heat oil and brown onions and keep aside.
In the same oil, add red chilli powder first, and then all other spices and salt. Add soy granules and let them brown.
Keep quarter of the onions and add the rest to the dal mixture. Add water and let it cook till tender. Now add the soaked wheat to the cooking on medium heat till the mixture boils.
When well blended sprinkle with the rest of the onions, coriander and mint leaves and a sprinkling of garam masala powder. Serve with lime wedges.
Chai couldn't getter better when one of the most popular desserts is in it. Loaded with the goodness of milk and chocolate along with whipped cream and exotic spices, the masala chai infused with tiramisu is a real treat for your tastebuds.
Saffron Risotto Balls are made of rice and cheese and are bursting with the flavour of fresh herbs and saffron. It is one of many unique creations of Chef Lucky Dhillon. A must try for family and friends.
Chef Dhillon describes his food as "unpretentiously soulful" and enjoys working with fresh, classic and rustic Fraser Valley ingredients. Proud of his Indian cooking heritage, he understands that Indian spices can do the trick and add to the flavour of so many dishes apart from the good old curry!
In 2014, he moved to Canada, where he worked with the Fairmont Hotel and completed his Red Seal Chef certification requirements. He opened his first catering company, GJs’ Kitchen, in Surrey, BC and quickly learned that the Canadian food scene is quite different from that in other countries.
