Kali is my very very favorite dish. Whenever I am sick or
have a bad stomach I ask for kali and then I become happy. It
is good when you do not have any appetite.
You can say that kali is soup. There are several types of
kali with different types of "noodle ". The lady who is my
cooking teacher said that she can make four types of kali. Of
these I shall introduce you two.
- Mix flour and water to make a dough. It should not be too
sticky. Knead it by hand and roll it into a ball, then roll out
into circles like when you make chapatis.
Cut the dough into thin noodles with a knife or a sharp edged tool
and set aside.
- Put the oil in a pan and add cumin seed, garlic and fry onion
until golden brown. Add chopped tomatoes. Add minced meat ( beef
or goat ) and continue to fry till the oil separates.
- Add water and bring to the boil and cook uncovered. Stir from
time to time.
- Add noodles and simmer for about ten minutes or until the
noodles are cooked.
- Serve hot in bowl garnished with mint leaf or coriander leaf.
- Sprinkle water on a clean flat plate or board.
Sprinkle handful of basan flour ( actually it is not chickpea
flour but another kind of daal flour) on this plate and slowly
rub it with the palm of the hand so that the flour shapes into
tiny balls. Be careful if there is too much water the ball
becomes too big.
Put it aside for more than thirty minutes so that the tiny
flour balls becomes hard and dry.
- Same as above. Instead of noodles, use the tiny ball flour.