Chitrali Cooking

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.

Orthodox Kali

  1. 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.

  2. 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.

  3. Add water and bring to the boil and cook uncovered. Stir from time to time.

  4. Add noodles and simmer for about ten minutes or until the noodles are cooked.

  5. Serve hot in bowl garnished with mint leaf or coriander leaf.

    Raganu Kali

    1. 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.

    2. Same as above. Instead of noodles, use the tiny ball flour.