Pongal

Difficulty Rating 1


1½ cup rice
1 cup moong dal
2 TBsp ghee or oil
1 tsp cumin seeds
½ tsp black peppercorn (optional)
1 tsp salt
½ cup cashews (dry roasted)
7 cups water
2 cups milk (or water if you prefer)


1. In a medium to large pot, heat the ghee or oil on medium heat. Add and roast cumin seeds, peppercorns (you can also add a few curry leaves if you like) until they splutter.  

2.  Add moong dal and toast to a golden color, constantly mixing. 

3. Stir in the rice. Pour water and milk and stir in salt. Cover the pot with lid and cook on high heat. Wiat for the water to begin to boil and then, remove the lid. Mix once and partially cover with a lid, leaving a gap for water vapor to escape.

4. In about 5 minutes everything will start to come together and double in volume. Turn off the heat, and stir in the cashews. Close the lid fully and let everything sit for about 10 minutes so that the rice and dal can absorb the remaining liquid. The consistency can vary from something resembling a thick soup to a creamy porridge, but never like a tight hard ball. In order to not overcook, turn off heat early.

Serve with chutney, Aloo kurma or a cup of yogurt.

Chicken Biryani

Difficulty Rating 4 (Difficult prep etc.)


This dish is a traditional favorite from my husband's home town.  I don't have my own recipe for this one but I highly recommend this one http://www.vahrehvah.com/Hyderabadi+Chicken+Biryani:3144.


It is relatively easy compared to many biryani recipes and it is also very authentic.  It's really worth the work.

Kurma

Difficulty Rating 3 (Grinding required)

This dish is a traditional accompaniment to biryani.

3-4 cloves

1 elachi

1″ cinnamon

2 onions, sliced

1 ½ tsps ginger/garlic paste

3-4 small tomatoes, quartered

1 tsp red chilli powder

1/4 tsp turmeric powder

1/2 tsp coriander powder

pinch cumin powder

lg pinch garam masala (optional)
salt to taste

few curry leaves (optional)

¼ cup thick coconut milk

1 ½ tbsp oil

Few chopped coriander leaves for garnish

Dry roast for 2 minutes and grind to a paste:

3 tbsps dry coconut

6-8 cashew nuts

1.  Heat oil, add cloves, cinnamon and cardamom and cook until they start to pop.

2.  Add onions and fry till transparent.

3.  Add ginger-green chilli-garlic paste and cook for 3 minutes.

4.  Add curry leaves, red chilli powder, turmeric powder, coriander powder, cumin powder and stir.

5.  Add the quartered tomatoes and fry for 4-5 mts.

6.  Add the ground paste and cook for 5 mts, stirring so that it does not stick to the vessel.

7.  Add 1cup of water and salt and bring to a boil. Cook with lid on simmer till the gravy thickens.

8.  Add thick coconut milk and combine. Turn off heat. Garnish with chopped coriander leaves.

9. Serve with pulao, biryani, or talimp annum.

Brown Basmati Rice

Difficulty Rating 1

1 ½ cups Basmati rice
2 Tbsp Oil
1 (2 in) cinnamon stick
2 Green cardamom
2 Cloves
1 Tbsp Cumin seed
1 tsp salt, or to taste
3 cups Water
1 small Onion, thinly sliced

1. Place rice into a bowl with enough water to cover. Set aside to soak for 20 minutes.
2. Heat the oil. Add the cinnamon stick, cardamom pods, cloves, and cumin seed. Cook and stir for about a minute
3. Add the onion. Cook the onion until golden brown (about 10 minutes).
4. Drain the water from the rice, and put into the rice cooker with the water and the spices. Cover and cook until done
5. Fluff with a fork before serving.

Aloo Kurma

Difficulty Rating 4 (Grinding required, Special Ingredients required)

2 Potatoes

2 Onions (small)

3 tsp Poppy seeds

3 tsp Dry Grated Coconut

3 Tbsp Peanuts (roasted)

1 tsp Ginger garlic paste

1 Tomato (diced)

2 Cloves

2 Cardamom (elachi)

¼ tsp Black(white)cumin seed

1 in Cinnamon Stick

2 Bay leaves

4 tsp Cashews

4 Green Chili

3 Cups Water

Oil

Make a paste of:

1 ½ Tbsp Sour Cream

1 ½ Tbsp Curd

1 tsp Chili powder

¼ tsp Turmeric

1 tsp Salt

1 tsp Coriander powder

1. In a small mixing bowl combine all the ingredients to be made into paste and mix thoroughly and keep aside.
2. Peel, dice and boil potatoes
3. In a mixer or grinder, blend the poppy seeds and grated dry coconut add 1 tbsp of water if needed. Separately, grind the peanuts into a powder.
4. Heat the oil. Add the cumin seeds, cardamom powder, cinnamon, cloves, bay leaves and cashew pieces. Stir for 2 minutes.
5. When cashew turns light brown add chopped onions and fry till golden brown.
6. Then add boiled potato pieces and ginger garlic paste. Mix well.
7. After about 4 minutes add the curd paste.
8. Add green chilies and mix well.
9. After about 5 minutes add the poppy seeds - coconut mixture and peanut powder mix well.
10. Add the tomato, water and more salt if needed and mix well.
11. cover with a lid and cook for about 10 minutes stirring in between. You may add more water to make the curry thin.
Serve hot with Roti or poori or Pulav.

Bendakaya (okra) Curry

Difficulty Rating 2 (Special Ingredients needed)

25 Lady’s fingers (okra) Wash, dry and cut into 1 ½ to 2 “pieces.
3-4 Tbsps Oil
½ tsp Mustard seeds (avalu)
1 tsp Cumin seeds (jeera)
big pinch (Fenugreek) methi seeds (about 10) (optional)
8-10 Curry leaves (optional)
3 medium Onions (about 2 cups finely chopped)
¼ tsp Turmeric powder
Salt to taste
2 tsps Chilli powder (adjust)
1 lime size Tamarind (soaked in ¼ cup of water and pulp extracted)
2 Tbsps Grated jaggery or 3 tbsps of sugar
1 garlic clove
1 tsp Cumin seeds (crush together coarsely with the garlic)
2 Tbsps freshly chopped coriander leaves for garnish (optional)

1. Heat oil. On low flame, add mustard seeds and cumin seeds. When they start popping, add methi seeds, and curry leaves for 30 seconds. Do not burn them.
2. Add chopped onions, turmeric and salt. On fry the onions till they turn light brown. Add chilli powder mix for a minute.
3. Add the okra (bendakaya) pieces, mix gently with the onions. Cover and cook for 10 minutes on low flame till the okra turns a little soft.
4. Add tamarind juice, jaggery/sugar, 2 cups of water and bring to a boil, then reduce the heat to low. Cook for 10 more minutes till the gravy turns slightly thick or reaches your desired consistency. (Generally in andhra it is slightly watery).
5. Just before turning it off, add the crushed garlic and cumin seeds, adjust salt and chilli powder and let cook for a couple more minutes. Turn off the flame, garnish with freshly chopped coriander leaves.
6. Serve hot with steamed rice, pappu and ghee.

Brinjal (egg pant) Curry

Difficulty Rating 4 (Special Ingredients needed, Grinding required)

10 Small Indian Brinjals or 1 large American Brinjal
½ tsp cumin seeds
½ tsp turmeric powder
4 medium onions chopped (makes about 4 cups of chopped)
8 to 10 Green chillies (adjust)
8 tsps grated coconut flakes
2 tsp coriander powder
4 tbsps oil

For popu
2 tsp mustard seeds
1 tsp jeera (cumin seeds)
8 to 10 curry leaves (optional)
1 tsp cooking oil

1. Cut the Brinjal into long thin strips and soak in salt water.
2. Heat 2 tbsps of oil in a pan and throw in the cumin seeds. Let them crackle, then add chopped onions, green chillies, salt and turmeric. Cook on medium flame till the onions turn soft and golden in color. Allow to cool. Grind with coriander powder and coconut.
3. Meanwhile, heat 2 tbsps of oil in a vessel, and on medium flame fry the brinjals stirring occassionaly till soft but not mushy and the edges start turning golden brown.
4. Add the ground paste to the fried brinjals, and gently mix in with ¼ cup of water. Let it cook on medium flame till the desired gravy consistency is reached. Adjust salt.
5. While the gravy cooks, take a pan, heat 1 tsp of oil, and fry mustard seeds, jeera, and curry leaves for few seconds till they crackle. Add this to the gravy and stir gently.
6. Garnish with coriander leaves and serve hot with steamed rice/rotis

Rice Rava Upma

Difficulty Rating 3 (Special Ingredients needed, Pressure Cooker Needed)

2 cups Rice ravva,
5-6 Tbsp Oil
½ Tbsp Mustard seeds (avalu)
½ Tbsp Cumin seeds (jeera)
1 cup Moong dal (pesarapappu)
10-12 Curry leaves
3-4 Dried red chillies (tear into pieces)
1 Medium onion (finely sliced).
6 Green chillies (slit into halve lengthwise)
5 cups Water
Salt to taste

1. Heat oil in a pressure cooker. On low flame add mustard seeds, cumin seeds and let them splutter.
2. Add moong dal, increase the flame to medium heat and fry till light golden brown (about 2-3 mts). Take care not to burn them while frying.
3. Turn the flame to low again. Add curry leaves, dried red chillies, and saute for a few seconds. Then add sliced onions, green chillies, salt and saute for 2 - 3 minutes.
4. Add water, adjust salt. Increase the flame and bring to a good boil. (Check the taste of the water. It should taste salty. If it isn’t salty then adjust.)
5. Reduce heat to low and slowly add the rava to water and mix it continuously so it combines well with the water and doesn’t form lumps.
6. Put the pressure cooker lid on. Increase heat to high and pressure cook till 3-4 whistles. Turn off the flame. Allow the pressure to release before you open the lid.
7. Serve with mango pickle or tomato pickle or any other pickle of your choice on the side.

AP Tomato Pappu

Difficulty Rating 3 (Special Ingredients needed, Pressure cooker needed)

1 cup Toor Dal
6 Tomatoes (chopped)
¼ tsp Fenugreek seeds (optional)
¼ tsp Turmeric powder
4 cloves Garlic (crushed)
¾ tsp Chilly powder
1 tsp Coriander powder
4 Green Chillies (slit lengthwise) (optional)
2 tbsp Oil
Salt to taste
1 tsp Mustard seeds
1 tsp Fenugreek seeds (optional)
1 sprig Curry leaves (optional)
1 tsp Asofoetida powder (optional)
1 sm bnch Coriander - finely chopped for garnish (optional)

1. Wash dal, add 5 cups of water, turmeric, ¼ tsp fenugreek seeds, 1 tsp of oil, and pressure cook till soft (about 3-5 whistles). Set aside.
2. Heat 1 tbsp of oil in a pan. Add mustard seeds and fenugreek seeds (1tsp), as they start spluttering add curry leaves, garlic, green chillies and asofoetida powder.
3. Lower the flame and add chopped tomatoes.
4. Cover and cook on medium heat till the tomatoes turn soft. Add chilly powder, salt, coriander powder and allow to cook for 2 min.
5. Add dal. Add water if the consistency of dal is thick. Cook for 4 mts on medium flame. Switch off.
6. Garnish with coriander and serve hot with steamed rice, a dollop of ghee accompanied with potato fry or papads.

Methi (Fenugreek leaves) Chutney

Difficulty Rating 3 (Grinding required, Special Ingredients needed)

3 cups Fresh methi leaves (one small bunch) (or 4 frozen cubes)
¼ cup Sesame seeds
8 Dried red chillies
2 tsp Tamarind juice
½ tsp Urad dal
¼ tsp Salt or to taste
1 tsp Oil
1. In a pan, heat half teaspoon of oil.
2. First add and toast dried red chillies, then sesame seeds and urad dal, until golden. Remove them.
3. In the same pan heat another half teaspoon of oil and sauté methi leaves for few minutes.
4. Put them all on a plate and wait to cool.
5. When they are cool enough to touch, take them in a blender, add tamarind juice and salt. Puree them to smooth paste. If necessary add few tablespoons of water for smooth blending.
6. Remove and serve this chutney with upma or with rice and dal.

Tomato pachadi

Difficulty Rating 4 (Grinding required, Special Ingredients needed)

4 Large Tomotoes
2 Green chillies
2 Red chillies
1 in Tamarind
2 pods Garlic (optional)
2tsp Oil
Salt to taste

For the powder
2 tsp Corriander seeds
2 tsp Sesame seeds
1 tsp Cumin seeds

1. Dry roast the ingredients for powder.
2. Allow to cool and grind in a mixer.
3. Heat oil in a pan and fry the tomato red and green chillies.
4. Add salt tumeric powder and tamirind and cook till the tomato are soft. Remove from flame.
5. Allow to cool and grind to a smooth paste.
6. Add the powder and mix well.
7. Transfer to a serving bowl and garnish with chopped corriander.
8. This spicy pachadi goes well with rice, rotis, idlis, and dosas.

Royyala Iguru (Shrimp in thick gravy)

Difficulty Rating 4 (Difficult prep, Grinding required, Special Ingredients needed)

1 lb Shrimp
3 Onions finely chopped
5 to 6 Green chililes (slit into two halves) (optional)
2 sprigs Curry leaves (optional)
Sm bunch Coriander leaves a (finely chopped)
1 tsp Turmeric
2 tsp Chillie powder (or to taste)
Salt to taste
3 TBsp Oil
1-2 cups Water
2 tb sp Poppy seeds
6 Cloves
3 Cardamom
Small Cinanmon stick
2 TBsp Coriander seeds
3 TBsp Cashew nuts
1″ Ginger
3 cloves Garlic
1. Grind poppy seeds, cloves, elaichi, cinanmon stick, coriander seeds, cashew nuts, ginger, and garlic to smooth paste.
2. Wash shrimp with water and little turmeric powder. Add ground masala paste, chillie powder, a pinch of turmeric, and salt, leave aside for 15 min.
3. Heat oil, add chopped onions, a pinch of turmeric, curry leaves, green chillies and fry till onions turn soft.
3. Add prawns and mix well. cover with a lid for 6 mts and let it cook in low flame.
4. Remove the lid, add water, cover and cook till the prawns turn soft. salt can be added at this point if not sufficient.
5. Once the prawns turn soft, cook in high flame till the gravy turns thick.
6. Garnish with coriander and serve hot with rice or chapathis.

Mixed Vegetable Pulao (Rice cooked with Vegtables)

Difficulty Rating 3 (Grinding required, Special Ingredients needed)

3 cups Rrice
Bunch Coriander leaves
3-4 Green chillies
2 tsp Coconut, shredded
3 medium Onions (sliced fine)
½ Onion (chopped)
Few sticks Cinammon
Few Cardommom seeds
Few Cloves
1 ½ tsp Red chilli powder
Salt to taste
2 cloves Garlic
1 in Ginger
Ghee or melted butter for frying
1 cup Cauliflower flowerets.
Some Mixed frozen vegetables like beans, carrots and green peas.

1. Cook the 3 cups of rice in your rice cooker as you would normally do.
2. Grind together the 1/2 onion, coconut, garlic, ginger
and coriander in the blender, to make a smooth paste. Keep aside.
3. Fry the onions in the ghee or melted butter. Also add the cloves, cinnamon and cardommom.
4. When onions are browned properly, add the red chilli powder and fry for 30-45 seconds.
5. Now add all the vegetables, including the cauliflower and sprinkle some water on it.
6. Keep covered and cook on a low flame till the vegetables are cooked. Keep sprinkling water periodically
7. When the vegetables are done, transfer the vegeables to a big mixing dish, add all the boiled rice, salt to taste and the blended masala.
8. Mix thoroughly. Serve with Raita.

Mixed Vegetable Curry

Difficulty Rating 3 (Difficult prep, Grinding required, Pressure Cooker helpful)

1 Potato (cut into cubes)
2 Bell peppers (any color) (cut to thin slices lengthwise)
1 Carrot (cut into cubes)
1 cup Green peas - (boiled)
7 Cherry tomatoes (cut into two halves) (or 1 large slicing tomato cubed
4 Medium size Onions (sliced lengthwise)
5 Cloves
1 Elaichi (cardamom)
1 inch Cinnamon stick
2 inch Ginger
2 Garlic pods
3 Bay leaves (optional)
½ tsp Coriander powder
½ tsp Cumin powder
1 tsp Chilly powder (or to taste)
1 tsp Garam masala
1 tbsp Butter/Heavy Cream
1 cup Water
Salt to taste
2 tsps Oil
1 sprig Coriander leaves (finely chopped for garnish)

Note: You can substitute the same quantity of any vegetables you have on hand for the ones listed here.

1. Pressure cook vegetables in 2 cups of water till 3 whistles or boil them until they are all soft but not mushy. Once cool, remove and drain excess water.
2. Heat 1 tsp oil, add half the onions and fry till soft and light brown in color. Remove from flame, allow to cool and grind to smooth paste along with cloves, cinnamon, cardamom, ginger and garlic. Set aside.
3. Heat 1 tsp oil, add bay leaves, fry for a minute.
4. Add remaining onions and fry till soft and golden brown.
5. Add ground onion paste, chilly powder, coriander powder, cumin powder, salt to taste and fry for 2-3 min on medium flame.
6. Add boiled vegetables, green peas, and tomatoes and mix well.
7. Add 1 cup of water and bring it to boil, reduce the flame and allow to cook till the gravy is thick.
8. Once the gravy is thick add garam masala, butter/cream and mix well.
9. Switch of the flame, garnish with coriander leaves and serve hot with naan, roti, chapathis or rice.

Poha Upma

Difficulty Rating 2 (Special Ingredients needed)

2 cups Atukulu/Rice flakes
3 Tbsp Cooking Oil
2 Tbsp Peanuts
1 tsp Mustard seeds
1 tsp Cumin seeds
1 tsp Split Urad dal (optional)
1 tsp Channa dal (optional)
1 pinch Asafoetida/Hing (optional)
1 sprig Curry leaves
1 medium Onion, finely chopped (about 1/2 cup chopped)
Salt to taste
½ tsp Turmeric powder
½ tsp Chilli powder or 2 green chillies, finely chopped
2-3 tsp Lemon juice

• 1. Take a big bowl of hot tap water (about 6 cups). Add atukulu to water, mix gently and leave it for 5 mts to soak.
2. After 5 mts, drain atukulu in a strainer and leave it aside. Do not press or squeeze the atukulu with hands.
3. Heat oil. Add peanuts and fry for 2-3 mts or till the peanuts are toasted. Take care not to burn them.
4. Add mustard seeds and cumin seeds, and let them splutter. Add urad dal, and chana dal. Fry for for a minute or till the dals turn light golden brown in color. Add hing powder and fry for a few seconds.
5. Add curry leaves, chopped onions, salt and turmeric. Fry on medium flame for about 5 mts till the onions turn soft and then add chilli powder. Mix well.
6. Add drained atukulu to the fried onions and mix gently to coat with the spices and onions. Adjust salt and chilli powder if required.
7. Turn the flame to low and allow to cook for 2 mts. Just before turning off the heat, add lemon juice and mix gently.
8. Serve hot.

Aloo Pittu (Spiced Mashed Potatoes)

Difficulty Rating 2 (Prep time required)

1/4 cup Cubed carrots & Green peas (boiled for 5 mts)
2 medium sized Onions (Sliced lengthwise)
3 -4 Green chillies finely chopped (Optional)
2 tbsps Chana dal (Split bengal gram) (Optional)
1 tsp Jeera (cumin seeds)
1 tsp Mustard Seeds
1 sprig Curry leaves (Optional)
1/4 tsp Turmeric
2 medium Potatoes
2 tbsps Besan (Chickpea flour/Senagapindi) –(Optional)
1 tbsp Oil
Salt to taste

1. Peal and dice the potatoes boil them for about 10 minutes until very soft and mash them roughly.
2. Heat oil. Add chana dal, mustard seeds and jeera and fry for 2 min. on medium flame.
3. Add chopped green chillies and fry for another minute.
4. Add onions and fry till soft and slightly brown in color.
5. Add boiled green peas and carrots, curry leaves, turmeric and fry for 2 min. on medium flame.
5. Add boiled potatoes, salt and fry for 4 - 5 minutes on medium heat stirring occasionally.
6. Mix besan (chick pea flour) in a 1/4 cup water to smooth paste and add it to potatoes. Mix well. Allow the curry to cook on medium flame for 2 - 3 mts. Sprinkle chopped coriander.
7. Serve with hot chapatti or puris and enjoy

Semiya (vermicelli) Upma

Difficulty Rating 2 (Special Ingredients needed)

2 cups Semiya (vermicelli)
5 cups Water
3 tbsps Oil
1 tsp Mustard seeds
½ tsp Cumin seeds (jeera)
3 tbsps Chana dal (senagapappu) (optional)
1″ Grated ginger/finely chopped
8 Green chillies (slit) (optional)
2 tbsps Cashew nuts (roasted)
8 to 10 curry leaves (optional)
¼ tsp Turmeric
Salt to taste
Juice of 1 large lemon (adjust)

1. Bring 5 cups of water to a boil, add 1 tsp of oil and the semiya. Stirring gently cook for 2-3 min until just done. Be careful not to overdo it or it will become mushy. Drain all the water and set the semiya aside.
2. Heat the remaining oil in a vessel. On low flame, add mustard seeds and cumin seeds and allow them to crackle.
3. Add chana dal and fry for a minute or two.
4. Add grated/chopped ginger and fry for another minute.
5. Add green chillies, curry leaves, turmeric, roasted cashew nuts and salt to taste. Fry for 1 minute on medium flame.
6. To this mixture add the drained semiya and mix gently to coat. Adjust salt.
7. Just before turning of the flame, add lemon juice and stir well.
8. Serve hot.

Andhra Chicken Fry

Difficulty Rating 4 (Difficult prep, Grinding required, Special Ingredients needed)

1 lb Chicken (wash and cut into bite size pieces)
2 Tomatoes (Pureed)
1 ½ tsp Ginger & Garlic Paste
¼ tsp Turmeric powder
2 tsps Chilli powder
Salt to taste
3 tbsps cooking oil
8 to 10 Curry leaves (optional)
3 Green chilies (slit into halves)
2 Medium onions (about 2 cups of chopped or sliced lengthwise)
2 tbsps Coriander leaves finely chopped (for garnish)

For the masala
4 Cloves (lavangalu)
4 Pepper corns (miriyalu)
2 Elaichi
¼ tsp Cumin seeds (jjeera)
¼ tsp Coriander seeds (dhaniyalu)
1 inch Cinnamon stick (dalchini)
1 tbsp Poppy seeds
1 tbsp Cashew nuts (roasted with ¼ tsp of oil)

1. In a bowl, mix the chicken with tomato puree, ginger & garlic paste, salt, turmeric powder and chilli powde. Set it aside for about 5 min.
2. In a sauce pan, add the chicken mixture, 2 cups of water and cook till the water evaporates and the chicken pieces turn soft. (about 15-20 mts). Set aside.
3. While the chicken cooks, heat a skillet, and on low flame roast the masala ingredients (except cashews) till the flavors come out. (about 2 - 3 mts). Turn off the flame and let it cool. Grind (you can use a coffee grinder) to a fine powder along with roasted cashews.
4. Heat 3 tbsps of oil, throw in the curry leaves and green chillies and saute for few seconds. Add chopped/sliced onions and fry till the onions turn golden brown.
5. Add the cooked chicken pieces, and fry on medium heat for about 5 to 8 min. Reduce the flame to medium.
6. Add half the ground masala powder (adjust) and adjust salt, chilli powder.
7. Garnish with freshly chopped coriander and serve hot with steamed rice, rasam or pappu charu

Aloo, Radish and Green Peas Curry

Difficulty Rating 2 (Grinding required)

5 Radish (cut into cubes)
1 Medium potato (cut into cubes)
2 Onions (chopped)
1 cup Green peas (boiled)
1 sm bnch Coriander leaves
1 Large Tomato (puree in a grinder)
1 tsp Garlic paste
1 tsp Ginger pate
1 Bay leaf (optional)
1 tsp Garam masala
1 tsp Chillie powder
one pinch turmeric
Salt to taste
1 tbsp Oil
1 cup Water

1. Heat oil in a pan, add bay leaf, chopped onions, turmeric and fry till soft.
2. Add cubed potato and radish pieces, mix well and cover with lid. Allow to cook on low flame till they turn soft.
3. Add green peas, ginger & garlic paste, salt to taste, garam masala and fry for about 2 min.
4. Add chillie powder, tomato puree and a cup of water. Mix well and allow to cook on medium flame till thick gravy is formed.
Garnish with coriander and serve hot with rice or chapati.

Chikkudukaya - Tomato Iguru (Indian broad beans curry)

Difficulty Rating 2 (Special Ingredient needed)

You can get Indian Broad Beans frozen at the Indian grocer. You can also find a similar bean in your local grocery store at certain times of year. Here is a picture of the Indian broad bean so that you can compare.


3 - 4 tbsps Oil
250 gms Chikkudukaya (Broad Beans) (about 30)
3 Onions (about 2 cups of chopped onions)
5 Green chillies (finely chopped)
2 twigs Curry leaves
1/2 TBsp Cumin seeds (jeera)
1/2 tbsp Mustard seeds (avalu)
1/4 tsp Turmeric powder
6 ripe Tomatoes (about 2 cups of tomatoes cut into chunks)
1/2 tsp Chilly powder
a few Coriander leaves for garnish
salt to taste
1. In a Sauce pan, boil about 4 cups of water. To the boiling water add the cut beans, a pinch of salt and let it boil for about 8 - 10 min. till soft. Drain the water and set aside.
2. Heat oil in a pan, lower the flame and add cumin, mustard seeds. When the seeds start to splutter, add curry leaves, green chillies, turmeric and fry for about 30 seconds.
3. Throw in the chopped onions. Add salt and fry till onions turn soft and light brown.
4. Add boiled beans, chilly powder. Mix well. Cover and cook on medium flame for 8 min. stirring in between.
5. Throw in the tomatoes, cover and cook till the tomatoes are soft (about 5 mts) on medium flame. Adjust salt, chilly powder. Uncover and cook on high flame for about 3 mts. Switch off the flame and garnish with coriander leaves. Serve hot with rice and papad.

Mixed Vegetable Kurma

Difficulty Rating 5 (Difficult prep, Grinding required, Special Ingredients needed)

2 Tbsp Oil
2 Tbsp Broken Cashew Pieces
1 Bay Leaf
1 inch Cinnamon Stick
3 Green Cardamom
7 Whole Cloves
¼ tsp White (or Black) Peppercorns
¼ cup Broken Cashews
2 medi Onions finely chopped
Salt – to taste
2 Tbsp Garlic, finely chopped
2 Tbsp Ginger, finely chopped
to taste Green Chilies, finely chopped
½ Tbsp Cumin Powder
1 Tbsp Coriander Powder
Red Chili Powder – to taste
½ tsp Turmeric Powder
5 oz canEvaporated Milk
½ cup Yogurt, well beaten
1 large Tomato, cubed
1 cup Carrots, cubed
2 cups Cauliflower, cut to bite size florets
2 medi Potatoes, cubed
1 cup Frozen Green Peas
1 cup Green Beans, cut to 1 inch pieces
½ cup Cilantro Leaves, finely chopped
2 cups Water or vegetable stock
¾ cups Coconut milk

1. Heat Oil on medium heat.
2. Fry Cashews (2 Tbsp) until golden brown. Remove onto a plate draining as much Oil as possible back into the pan.
3. In the same Oil, add Bay Leaf, Cinnamon Stick, Green Cardamom, Whole Cloves and Peppercorns. Roast for few seconds.
4. Add ¼ cup Cashew pieces and roast until golden.
5. Add Onions, Turmeric Powder and a little Salt. Mix, cover and cook for about 3 minutes, stirring in between.
6. While Onions are cooking…
Add Cauliflower, Green Peas, Carrots, a little Salt, 1/2 cup vegetable stock or water in a microwave safe bowl. Cover and microwave for 3 minutes, stir and an additional 2 minutes. Remove veggies and water into a separate bowl.
7. To the spices and cashews, add Ginger, Green Chilies and Garlic to the Onions and cook for 2-3 additional minutes or until golden brown. Turn off stove and allow mixture to cool.
8. In the same microwave safe bowl as above, add Potatoes and a little salt and mix well. Add 1/4 cup vegetable stock or water, cover and microwave for 3 minutes, stir and an additional 2 minutes. Remove potatoes and water and add to the other cooked veggies.
9. In the same microwave safe bowl, add Green Beans and a little salt and mix. Add ¼ cup vegetable stock or water, cover and cook for 3 minutes, stir and an additional 2 minutes.
10. Grind cooled Onion mixture into a fine paste with approx 1/4 cup water (or more if necessary).Return onion paste back to pan and cook until the Oil separates. Stir continuously.
11. Add in Cumin Powder, Coriander Powder and Red Chili Powder. Add ¼ cup water to help the dry spices mix well.
12. Add Tomatoes, stir and cook for 1-2 minutes.
13. Add Evaporated Milk and mix.
14. Add Coconut Milk and mix
15. Reduce heat to low and add beaten yogurt slowly while mixing. Allow mixture to come to a boil.
16. Add cooked vegetables with the water from cooking. Mix well. Add additional water to get to your desired consistency. Cook for 5 minutes.
17. Add in Cilantro and mix well.
18. Garnish with roasted cashews and raisins from before.
19. Serve hot with chapati, naan, or rice.

Kodi Guddu Pulusu (Eggs in tamarind gravy)

Difficulty Rating 3 (Difficult prep, Special Ingredients needed)

Tamarind is a fruit that grows in Indian. It has a very unique sour/tart flavor. You can purchase a cake of dried tamarind from the Indian grocery store. The Indian grocer also offers concentrated tamarind past which can be diluted and used in a similar way. here is a picture of the tamarind fruit next to a cake of tried tamarind for your reference.


4 Eggs (boiled, shells removed and make slits lengthwise)
Lemon sized tamarind ball (soaked in 1/2 cup warm water and extract pulp out of it)
4-5 tsps Oil
¼ tsp fenugreek seeds (methi seeds) (optional)
1 tsp mustard seeds (avalu)
1 tsp cumin seeds (jeera)
4 dried red chillies
curry leaves - 2 sprigs (optional)
4 medium onions - finely chopped (makes 3 cups of chopped onions)
6 green chillies - finely chopped (Optional)
½ sp turmeric
1 tsp ginger & garlic paste
1 tbsp coriander powder
1 tbsp cumin powder
1 tbsp red chilly powder (adjust according to your spice levels)
3 tbsps sugar
Salt to taste
Coriander leaves - 4 sprigs (finely chopped)

1. In a pan, heat 1 tsp oil. Add pinch of turmeric and drop in boiled eggs. Fry on medium flame for about 2-3 mts till brown spots start appearing on the eggs. Remove and set aside.
2. Add remaining oil in the pan. Reduce the flame to low. Add in methi seeds and fry for 20 seconds. Add mustard seeds, cumin seeds and allow to splutter then add red chillies and fry for about 30 seconds.
3. Throw in curry leaves, chopped green chillies and chopped onions. Add turmeric (1/4 tsp) and salt. Increase the flame to medium and fry till the onions turn soft and light brown.
4. Once the onions turn light brown, add ginger garlic paste and fry for about 1 to 2 mts till the raw smell disappears.
5. Add cumin powder, coriander powder and chilly powder. Mix well and fry for 1 minute.
6. Add squeezed tamarind juice/pulp + 1 cup of water and bring it to boil. Add sugar. Adjust salt and chilly powder. Simmer and let it cook for about 3-4 mts.
7. Gently add in all the fried eggs. Allow to cook for about 10-15 mts till the gravy thickens.
8. Garnish with coriander leaves and serve hot with steamed rice.

Munaga kaaya Tomato Kura (Drumstick Curry)

Difficulty Rating 3 (Difficult prep, Special Ingredient needed)

Indian "drumstick" is a unique vegetable. It grows from a tree and is extremely long (perhaps a yard or more). It can be found at some ethnic stores or cut and frozen at the Indian grocer. It has a distinct somewhat bitter flavor. Typically, Indians just scrape out the insides and eat them, leaving the hard outside behind.


2 Drumsticks/munaga kaaya (or one bag frozen)
1 large onion - finely chopped
2 tomatoes - finely chopped
2 TBsp cooking oil
3-4 garlic - roughly crushed
½ tsp cumin seeds/jeera
10-12 curry leaves
½ tsp turmeric powder
1 tsp chilli powder
Salt to taste

1. Scrape the skin off of the drumsticks, cut into 2 “pieces.
2. Cook in boiling water for 5 mts, discard water and set aside
3. Heat 1 tsp of oil in a vessel and fry the drumsticks for 2-3 mts on medium flame. Set aside.
4. In the same vessel, heat remaining oil. On medium flame add crushed garlic and curry leaves. Toss them for about half a minute. Add in cumin seeds and let them splutter.
5. Add chopped onions, drumstick pieces, salt and turmeric powder and fry on medium flame till the onions turn soft. (about 8 mts).
6. Add chopped tomatoes, chilli powder, combine, cover and cook for 4-5 mts till the tomatoes turn soft and the juices run out.
7. Uncover, reduce heat and cook for 5 mts or till the desired consistency, before turning off the flame.
8. Garnish with freshly chopped coriander leaves. Serve hot with rice or rotis.

Fish Fry

Difficulty Rating 1

4 Fish fillets
2 tsp Red chilli powder
2 tsp Dhania (coriander) powder
1 pinch Turmeric powder
2 tsp Lemon juice
1 tsp Ginger garlic paste
½ tsp Salt (or to taste)
6 tsp Oil

1. Wash the fish (Mackeral/Kingfish/Tilapia/Catfish)and cut them into large pieces as desired.
2. Take a bowl and mix chilli powder, dhania powder, turmeric powder, ginger garlic paste, lemon juice and salt to form a thick paste.
3. Rub this masala paste to both sides of the fish and set aside.
4. In a heated pan add oil and fry the fish on medium flame for 4 to 5 minutes until nicely browned and just cooked through. Then flip it to the other side and let fry for few more minutes until it turns golden brown.
5. Fish need not be marinated for a long time, but if desired marinated fish can be stored refrigerator in an air tight container for a day or two.
6. Freshly prepared fish fry tastes better and is often served as a side dish with any rice item and curry.

Chinese Spicy Green Beans

Not Indian but a recipe we've really enjoyed. This works well with the frozen long skinny green beans from Aldi.


1 lb green beans
1 TBsp garlic, chopped
1 TBsp ginger, chopped
2 scallions. white parts only, finely chopped
½ tsp chili paste or chili powder
1 TBsp dark soy sauce
½ tsp sugar
¼ tsp salt, or to taste
Pepper to taste, optional
2 TBsp vegetable or peanut oil for stir-frying, or as needed

1. Heat 1 tablespoon oil over medium heat. Add the green beans and stir-fry until they start to shrivel or "pucker" and turn brown (6 to 7 minutes for longbeans).
2. Heat 1 tablespoon oil in the wok on high heat. Add the garlic, ginger and scallions. Stir-fry for a few seconds, then add the chili paste and stir-fry for a few more seconds until aromatic.
3. Add the green beans and the dark soy sauce, sugar, salt, and pepper if using. Stir everything together, and taste and adjust the seasoning if desired. Serve hot.

Vermicelli Pudding (Dessert)

Difficulty Rating 3 (Difficult prep, Special Ingredients needed)

3 Tbsp Ghee (or butter)
3 ½ cups Vermicelli
3 ¾ cups Milk
¾ cups Evaporated Milk
8 Tbsp Sugar
Few Cashew nuts
Raisins

1. Melt the ghee
2. Fry the vermicelli until golden (be careful it burns quickly)
3. Reduce the heat.
4. Add the milk and bring to a boil
5. Add the evaporated milk, sugar, cashews and raisins.
6. Simmer for 10 minutes until it begins to thicken.
7. Serve warm or cold.

Carrot Halva

Difficulty Rating 3 (Grinding required, Special Ingredients needed)

3 cups Grated Carrots
1 ½ C Milk
1 C Sugar
3 Tbsp. Ghee
1/2 tsp Cardamom Powder
pinch Saffron Strands (optional)
2 Tbsp. Chopped Cashew nuts

1. In a heavy bottomed pan, fry the grated carrots in a tablespoon of ghee for one minute.
2. Add the milk and saffron and pressure cook for one whistle.
3. Add sugar and keep stirring on medium heat.
4. All of the moisture is absorbed, add half of the ghee. Fry for two more minutes and remove from heat.
5. Fry the cashew nuts in the remaining ghee and add it to the halva with the cardamom powder. Mix well.
6. Serve warm or at room temperature or serve warm with a dollop of Ice cream.

Note: Reduce the sugar if the carrot is too sweet.

Double-Ka-Meetha

Difficulty Rating 3 (Difficult prep, Special Ingredients needed)

1 loaf bread (Choose bread which is very thick.)
Butter, as needed
1:1 ratio Sugar and water
½ liter Milk
5 no. ea. Pistachios and Cardamom (crushed finely together)
100 ml Cream

1. Remove the edges of the bread and cut diagonally in two and dry it openly for 2 hrs.
2. Cook the sugar together with 2 cardamoms (crushed) on medium low for 15 mins. and keep aside.
3. Heat the milk in microwave until it becomes ¼ liter. Reserve aside the cream which forms on top.
4. Add the pistachios and cardamom to the milk and cook 1 more min.
5. Add the cream to the above milk and keep aside.
6. Smear butter on one side of the bread pieces and keep this aside.
7. Heat a pan. Toast the bread. Keep aside. When the bread is still hot pour about tsp of sugar syrup on it and wait until it seeps down add a tsp of milk mixture on top of it and sprinkle some finely sliced toasted almonds and cashews on top.
Do the same for all the slices. When you are done, wrap it with food wrap and refrigerate for an hour or so and serve.

Corn Vada (Fried Fritter Snack)

Difficulty Rating 5 (Difficult prep, Grinding required, Special Ingredients needed)

1 cup Frozen Corn
¼ cup Rice flour
1 piece Ginger
6 Green Chilies
½ tsp Garam Masala
Salt to taste
Oil

1. In a food processor grind the corn with green chili and ginger.
2. Add rice flour, garam masala and salt.
3. Heat oil.
4. Make balls of the mixture.
5. Fry them until golden.
6. Serve with mint chutney.

Crockpot Homemade Yogurt

Difficulty Rating 1

8 cups (half-gallon) Whole milk- do NOT use ultra-pasteurized
½ cup Store-bought natural, live/active culture plain
yogurt (you need to have a starter. Once you have
made your own, you can use that as a starter)
Thick bath towel

This takes a while. Make your yogurt on a weekend day when you are home to monitor.

1. Plug in your crockpot (I use a 4 quart crockpot) and turn to low. Add an entire half gallon of milk. Cover and cook on low for 2 1/2 hours.
2. Unplug your crockpot. Leave the cover on, and let it sit for 3 hours.
3. When 3 hours have passed, whisk in 1/2 cup of store-bought live/active culture yogurt.
4. Put the lid back on your crockpot. Keep it unplugged, and wrap a heavy bath towel all the way around the crock for insulation.
5. Go to bed, or let it sit for 8 hours.
6. In the morning, the yogurt will have thickened---it's not as thick as store-bought yogurt, but has the consistency of low-fat plain yogurt.
7. If you want, you can blend in batches with your favorite fruit. When you blend in the fruit, bubbles will form they aren't a big deal, and will settle eventually.
8. Chill in a plastic container(s) in the refrigerator. Your fresh yogurt will last 7-10 days. Save 1/2 cup as a starter to make a new batch.

Vermicelli Curd (Yogurt) Bath

Difficulty Rating 2 (Special Ingredients needed)

Ingredients:
200 g Vermicelli
300 g curd (yogurt)
2 tsp Bengal gram dal (optional)
2 tsp urad dal
1 tsp jeera (cumin seeds)
1 tsp mustard seeds
2 red chillies
Pinch asafetida
1/2 tsp pepper
6 green chillies (optional)
10 g ginger
20 g fresh coconut (optional)
1 bunch coriander leaves (optional)
1 bunch curry leaves (optional)
25 ml oil
salt to taste

1. Boil water, (For 1 cup Bambino Vermicelli, add 3 cups water) add Bambino Vermicelli, 1 tsp oil, 1 tsp salt.
2. After vermicelli is cooked, remove from flame, strain and run cold water through it. Keep aside.
3. Chop curry leaves, coriander leaves, green chillies, and grate ginger.
4. Add chopped green chillies, curry leaves, coriander leaves, grated ginger, coconut, curd and salt to cooked vermicelli. Mix well.
5. Season with mustard, jeera, Bengal gram dal, pepper, urad dal and red chillies.

Chai Tea

Difficulty Rating 2 (Special Ingredients needed)

50% Milk
50% Water
1 Tbsp Lose Black Tea / drink
2 Tbsp Sugar / drink

1. Put all ingredients in a pan on the stove.
2. Heat until just before it begins to boil (watch carefully, it will boil over easily).
3. Strain the tea through a tea strainer or coffee filter.
4. Serve.

Upma (Hot breakfast cereal)

Difficulty Rating 2 (Special Ingredients needed)

1 cup Sooji (cream of wheat)or Vermicelli noodles
1 Onion diced
½ tsp Mustard seeds
½ tsp Urad Dahl (optional)
Pinch Asafetida
Oil
½ tsp Sugar
2-3 Green Chilies (optional)
4-5 Curry leaves (optional)
1 Tbsp Coconut milk (optional)
Pinch Turmeric
1 tsp Salt

1. Roast the sooji (or vermicelli noodles) on low heat until it begins to golden and then remove.
2. Heat the oil. Add the mustard seeds and urad dahl until the mustard seeds splutter. Add the curry leaves.
3. Add the onions until they turn golden.
4. Add asafetida, turmeric and green chili. Add the Salt and Sugar.
5. Add 2 cups of water until it starts to boil.
6. Slowly add the sooji.
7. Cook until the water is absorbed.
8. Add the coconut milk
9. Serve warm with peanut chutney or tomato puchera.

Upma Tomato Bath

Difficulty Rating 2 (Special Ingredients needed)

2 cups Sooji (cream of wheat)
4 tomatoes - finely chopped (about 2 cups)
6 green chilies - finely chopped (optional)
1 small red onion - finely chopped
1 inch ginger - grated
¼ cup fresh green peas (optional)
¼ cup charoli nuts (or your choice) (optional)

Seasoning:
1 tablespoon oil or ghee
6 fresh curry leaves and a tablespoon of finely chopped fresh cilantro
½ tsp each - urad dal, chana dal, cumin and mustard seeds

1. On medium heat, add and roast semolina/sooji to pale gold color, stirring in-between.
2. In a wide pan, add and heat oil/ghee. Toast the ingredients listed in seasoning in the order mentioned.
3. When mustard seeds start to jump around, add green chillies, onion and ginger. Cook for few minutes until the onions soften.
4. Stir in chopped tomatoes and fresh green peas. Cook until tomatoes become mush.
5. Add about 4 cups of water along with half teaspoon of salt. Cover and bring the water to a boil.
6. Pour in the roasted semolina/sooji at a constant flow/speed, continuously stirring. Take care not to form semolina lumps. Stir, stir and stir.
7. Sprinkle charoli nuts. Reduce the heat to medium-low and cook until the whole thing comes together to a moist firm mass.
8. Serve hot with coconut/peanut chutney or with a cup of yogurt.

Pongal (Rice and dahl dish)

Difficulty Rating 4 (Special Ingredients needed, Pressure cooker needed)

1 cup Rice
½ cup Moog Dahl
2 in piece Grated Ginger
1 Green chili finely chopped (optional)
1 tsp Peppercorns
½ tsp Jeera (cumin seeds)
Few Cashews chopped
1 Tbsp Ghee (or oil)
4 cups Water
Salt to taste (about 2 tsp)

1. In a pressure cooker add rice, dahl, water and salt and cook for 4-5 long whistles. If you do not have a pressure cooker, cook covered in a pan until the rice is done.
2. Heat ghee (or oil). Add all of the remaining ingredients. Cook until the cashews brown (be careful the burn quickly).
3. Mix the oil mixture with the rice/dahl mixture.
4. Serve hot. (This is good with Peanut chutney or tomato puchera.)

Ragi (Indian Mush)

Difficulty Rating 4 (Special Ingredients needed)

2 heaped tbsp ragi powder
1/2 cup milk
3/4 cup water
2 tsp badam powder
1 1/4 tbsp jaggery syrup (adjust)
pinch elachi/cardamom powder (optional)

1. Add a little cold water to the ragi powder and make a smooth paste and keep aside.
2. Heat water and milk in a stainless steel vessel and when it begins to boil, add this paste and stir continuously to avoid any lumps.
3. Add jaggery and badam powder. Continue stirring on medium flame and you will find that it thickens.
4. After 3-4 mins, add the cardamom powder and continue stirring for a min and remove from heat. Serve warm or cold.

Tomato pachadi (Relish/Side dish)

Difficulty Rating 3 (Grinding required)

6 Tomatoes (quartered)
8 Tbsp Oil
2 tsp Ginger Garlic Paste
1 ½ tsp Cumin Seeds
1 tsp Mustard seeds
2 tsp Salt

1. Heat the oil. Add the Cumin seeds and mustard seeds until they splutter.
2. Add the ginger garlic paste.
3. Add the tomatoes until the skins break.
4. Add the Salt.
5. Put all in the food processor and pulse (you want it chunky).
6. Serve with rice, kichidi or pongal.

Kichidi (Rice and Lentil dish)

Difficulty Rating 4 (Grinding required, Special Ingredients needed, Pressure cooker needed)

1 cup Rice
½ cup Moong dahl
3 cups Water
1 sm piece Cinnamon
2 Cardamoms
2 Cloves
½ tsp Black peppercorns
2 Onions diced
4-5 Green chilies
Few Curry leaves (optional)
1 Tbsp Ginger Garlic paste
Salt to taste (about 1 ½ tsp)
Pinch Turmeric
Oil
Sm bunch Cilantro chopped (optional)

1. Combine the rice, dahl and water in a pressure cooker.
2. Heat the oil. Add the cinnamon, cardamom, cloves and black peppercorns until they splutter.
3. Add the turmeric, curry leaves, chili and onion and fry until golden. Add the ginger garlic paste.
4. Add this to the pressure cooker and cook for about 5 whistles.
5. Garnish with cilantro.
6. Serve with Sambar, Curd (plain yogurt) or Indian pickle.

Raw russam / Pachi Palusu (Tamarind Flavored side dish)

Difficulty Rating 2 (Special Ingredients needed)

3 tsp Tamarind paste (from the Indian grocery store)
½ Onion chopped very finely
2 Green chilies slit (optional)
2 Dry Red Chilies
1 tsp Mustard Seeds
5-6 Curry leaves (optional)
1 tsp Jeera (cumin seeds)
2 tsp Oil

1. Fry red chilies in oil and then break up.
2. Mix tamarind paste in 3 cups of water.
3. Add salt, onion, green chili and red chilies.
4. Heat oil. Add the mustard seeds, curry leaves and jeera.
5. Add the spicy oil to the tamarind mix.
6. Let sit for 30 minutes or more.
7. Serve with rice.

Rita (Yogurt sauce)

Difficulty Rating 1

2 Tbsp Cucumber diced
2 Tbsp Onion diced
2 cups Curd (plain yogurt)
1 tsp Salt

1. Mix all ingredients.
Serve chilled with rice and curry. (Can’t get any easier that that)

Groundnut (Peanut) Chutney

Difficulty Rating 2 (Grinding required)

2 cups Peanuts
2 tsp Cumin seeds
1 sprig Curry leaves (optional)
3 tsp. Chili powder
2 Dry red chili
10-12 clvs Garlic
1 Tbsp Oil
Salt to taste

1. Roast peanuts dry without oil (or use pre roasted nuts).
2. Heat the oil. Add the cumin seeds, curry leaves, chili powder, dry red chili, and garlic. Fry for 5-10 minutes.
3. Grind everything in a food processor until smooth.
4. Serve as a side dish with idli, rice, kichidi, pongal or flat bread.

Mixed Dal Chutney

Difficulty Rating 4 (Difficult prep, Grinding required, Special Ingredients needed)

Set1:
½ rice cup Whole Mung
¼ rice cup Chana dal
¼ rice cup Split Urad dal
¼ rice cup Peanuts

Set 2:
15 no. Green Chilies (Optional)
2 cloves Garlic

Set 3:
handful Curry leaves (optional)
handful Coriander Leaves (optional)
Salt to taste
Lemon juice to taste.

Set 4:
Water as required

1. Roast Set 1 separately.
2. Roast Set 2 together.
3. Grind Set 1 in to a fine powder.
4. Add Set 2 to Set 1 and grind again.
5. Add Set 3 to the above and grind again.
6. Add water and grind into a thick paste. Check for salt, lemon tartness and any herbs. Empty these in to a bowl.
7. Serve with Dosa, Idli or Pesarettu.

Corn on the Cob in Rich Onion & Yogurt Sauce

Difficulty Rating 2 (Grinding required)

4 Corn cobs
Oil
1 Onion
2 cloves Garlic
2 in piece Ginger
½ tsp Turmeric
½ tsp Cumin seeds
½ tsp Chili powder
6-8 Curry leaves (optional)
½ tsp Sugar
1 cup Plain yogurt

1. Cut the corn in half.
2. Fry in oil until golden brown (or cook any way that you prefer).
3. In a food processor grind the onion, garlic cloves and ginger into a paste.
4. Mix the turmeric, cumin, chili powder, curry leaves and sugar into the paste.
5. Heat oil. Add the paste until the oil separates.
6. Cool the onion paste and then fold in the yogurt.
7. Cover the corn with the yogurt sauce.
8. Serve as a side dish.

Onion Chutney (Side dish/relish)

Difficulty Rating 2 (Difficult prep)

1 cup Red Onion diced finely
½ cup Tomato Paste
1 tsp Paprika
½ tsp Cumin
½ tsp Oil
¼ tsp Sugar
½ tsp Salt

1. Heat the oil and add all but the onions.
2. Mix the onion in with the paste.
3. Serve chilled as a relish.

Kothimeera Pachadi / Coriander leaves Chutney

Difficulty Rating 3 (Grinding required, Special Ingredients needed)

Set 1:
5 tsp Coriander seeds
1 tsp Cumin seeds
10 no. Red Chilies
1 tbsp Oil
• Roast the above ingredients in oil until golden color and set aside in chutney jar. Grind these first.

Set 2:
1 bunch Coriander (only leaves and young stem)
1 tsp Oil
• In the same skillet add oil and roast leaves, until wilted. Add this to the previous ingredients.

Set 3:
3 Tbsp Tamarind (add water until just immersed microwave for 1½ min, soak for few mins)
• Add the tamarind to the above ingredients. Add salt to taste and grind everything into smooth paste by using very little tamarind water. Check for salt, scrape this into a small serving bowl and do seasoning.

Seasoning:
1 Tbsp Oil
2 tsp Chana Dal
1 tsp Urad Dal
1 sprig Curry leaves
2 no. Red Chilies (split in half)
5 no. Garlic cloves (smashed lightly).
• Heat oil. Add the above ingredients to the oil in the order above. Add this to above coriander paste.
• Serve with Rice, Dal or Curry and Yoghurt on side.

Kothimeera Pachadi / Coriander leaves Chutney

Difficulty Rating 3 (Grinding required, Special Ingredients needed)

Set 1:
5 tsp Coriander seeds
1 tsp Cumin seeds
10 no. Red Chilies
1 tbsp Oil
• Roast the above ingredients in oil until golden color and set aside in chutney jar. Grind these first.

Set 2:
1 bunch Coriander (only leaves and young stem)
1 tsp Oil
• In the same skillet add oil and roast leaves, until wilted. Add this to the previous ingredients.

Set 3:
3 Tbsp Tamarind (add water until just immersed microwave for 1½ min, soak for few mins)
• Add the tamarind to the above ingredients. Add salt to taste and grind everything into smooth paste by using very little tamarind water. Check for salt, scrape this into a small serving bowl and do seasoning.

Seasoning:
1 Tbsp Oil
2 tsp Chana Dal
1 tsp Urad Dal
1 sprig Curry leaves
2 no. Red Chilies (split in half)
5 no. Garlic cloves (smashed lightly).
• Heat oil. Add the above ingredients to the oil in the order above. Add this to above coriander paste.
• Serve with Rice, Dal or Curry and Yoghurt on side.

Tomato Rice

Difficulty Rating 1

1/3 cup Oil
2 Onions diced
1 tsp Ginger
1 clove Garlic
½ tsp Turmeric
1 tsp Chili powder
1 ½ tsp Salt
2 cups Tomato diced
2 ¼ cups Basmati rice
3 cups Water

1. Heat the oil
2. Add the onions until golden.
3. Add the ginger, garlic, turmeric chili powder and salt and stir.
4. Add the tomato and cook until they break up.
5. Add the rice and stir.
6. Add the water.
7. Cover and cook stirring occasionally.
8. Serve with hard boiled eggs.

Talimp Annum (Fried Rice: Rice with spices for special occasions)

Difficulty Rating 2 (Special Ingredients needed)

5 rice cups (about ¾ cup) Basmati rice
1 Onion diced
1 can Coconut milk (found in the international section of the grocery store) (optional)
5 Cloves
5 Cardamom (elaichi)
2 in Cinnamon
5 Bay leaves (optional)
2 tsp Ginger Garlic paste
Sm handful Cashews
4 Green chilies slit (optional)
2 tsp Salt
Handful Coriander leaves (optional)
Handful Mint leaves (optional)
2 Tbsp Oil
1 Tbsp Butter
Pinch Turmeric

1. Heat oil and butter. Add cloves, cardamom, cinnamon stick, and bay leaves until they splutter.
2. Add cashews and green chili until the cashews brown (be careful, they burn easily).
3. Add the onion until golden.
4. Add ginger garlic paste, coriander, mint and turmeric.
5. Put all in the rice cooker with rice, 6 ½ rice cups water and 1 rice cup coconut milk and salt. (If you do not use the coconut milk, use 7 ½ rice cups of water.)
6. Cook in the rice cooker until done.
7. Serve with any curry for special occasions.

Dried White Peas Pappu

Difficulty Rating 4 (Difficult prep, Special Ingredients needed, Pressure cooker needed)

White Peas
Garlic
Green/Red Chilies
Whole garam masala (optional)
Whole black pepper (optional)
Onions
Tomatoes
Turmeric
Coriander Powder
Cumin Powder
Garam Masala/ Chole Masala
Coriander Leaves (optional)

Cooking Directions:
Before you start, soak the peas in water for a 6-8 hours before cooking.

1. Pressure cook the peas with plenty of water (about 2:1), turmeric and salt. Cook for 3 whistles, take it off the hot stove and let the pressure release by itself to allow peas to cook fully. If the peas are not fully cooked, boil them on low until they are done.
2. Heat oil and add 2-3 chilies (red/green),
3. Add 4 lightly mashed cloves of garlic, whole garam masala and whole
black pepper.
3. When the garlic cloves change color to golden brown, add chopped onions.
4. When onions are cooked, add tomatoes (about1:2 with respect to onions).
5. Add turmeric, salt, a small quantity of coriander and cumin seed powder, and a small quantity of garam masala/chole masala.
6. Add some water and let the tomatoes cook, and the masalas mix with
the curry to get the right flavor for the dish. Cook at medium heat
for about 10 min.
6. Mix the curry and the peas (with the water they cooked in), and add water if necessary to get the desired consistency. Cook at low to medium for about 15 min and stir every 5 min.
7. Garnish with coriander leaves.

Lemon Rice

Difficulty Rating 1

2 cups Rice (uncooked)
4 Tbsp Lemon juice
Salt to taste (about 1 ½ tsp)
6 Tbsp Oil
½ tsp Mustard Seeds
15 Curry leaves (optional)
¼ cup Peanuts
4 Green chilies
½ tsp Turmeric

1. Cook the rice.
2. Heat the Oil. Add the mustard seeds, peanuts and turmeric and fry until the peanuts are brown (be careful they burn quickly).
3. Add chilies, curry leaves and add lemon juice and salt.
4. Mix with the rice.
5. Serve with hard boiled eggs.

Curry Laced Tomato Dahl (Lentil dish)

Difficulty Rating 3 (Special Ingredients needed, Pressure cooker needed)

1 lb Tomatoes quartered
1 rice cup (about ¾ cup) Toor Dahl
6 rice cups Water
1 ½ tsp Ground Cumin
2 tsp Ground Coriander
½ tsp Red Pepper
1 Tbsp Minced onion
1 tsp Garlic
2 tsp Salt
1 Tbsp Lemon juice
Oil
1 tsp Mustard Seeds
8 Curry leaves (optional)

1. Combine the dahl, water, cumin, coriander, red pepper, minced onion, garlic and salt in the pressure cooker and cook for 6 whistles.
2. Release the pressure and add tomato and cook until the tomatoes soften.
3. Heat the oil.
4. Add mustard seeds and curry leaves until the splutter.
5. Add the spiced oil and lemon juice to the dahl.
6. Serve hot with rice.

Tomato Pappu (Lentil Dish)

Difficulty Rating 3 (Special Ingredients needed, Pressure cooker needed)

Set 1
1 rice cup (about ¾ cup) Toor Dahl
2 ½ rice cups Water
½ tsp Turmeric
Pinch Salt

Set 2
2 Tbsp Oil
¾ tsp Mustard seeds
¾ tsp Cumin seeds
4 Red chili
1 sprig Curry leaves (optional)
3 cloves Garlic
Pinch Asafetida (optional)
¾ tsp Rasam powder
¾ can Tomato diced
Salt

1. Cook set 1 in the pressure cooker.
2. Heat the oil. Add the mustard seeds until the splutter. Add the cumin seeds, curry leaves, red chili and garlic and fry. Add the hing (aseofetida) and rasam powder.
3. Add the tomato and salt. Cook until they are mushy.
4. Add the cooked dahl.
5. Add a ½ a cup of water.
6. Cook until it boils. Check for salt.
7. Serve with rice.

Rasam (Indian Soup)

Difficulty Rating 3 (Special Ingredients needed)

5 Medium sized tomatoes (cut into cubes)
2 tsp Rasam powder
1/2 tsp Black pepper powder (increase if you want it more spicy)
1 sm lemon sized Tamarind - (soaked in 3/4 cup water)
1/4 tsp Turmeric
1 tsp Ghee (optional)
1/4 tsp asofetida/hing (optional)
1 tsp Oil
to taste Salt

For the tadka/popu.....
1 tsp Mustard Seeds
1 sprig Curry Leaves (optional)
2 Dried Red chilies (broken in half)
1/2 tsp Cumin seeds
1 small bunch Coriander leaves (for garnish) (optional)

1. In a sauce pan, heat ghee and oil together. Add tomatoes, turmeric, hing and mix well.
2. Cover and cook till the tomatoes turn soft and mushy and the juices running out.
3. Add pepper, rasam powder and mix well.
4. Add water and bring to a boil
5. Squeeze out the pulp from soaked tamarind and add it to boiling rasam.
6. Add salt to taste, mix well. Cover and simmer for 5 min.
7. In a small pan, heat oil on low flame. Add mustard seeds, cumin seeds and allow them to crackle. Add dried red chilies, curry leaves. Fry for 30 seconds. Turn off the heat and add the popu/tadka to rasam.
8. Garnish with cilantro/coriander. Serve hot with rice, ghee and papaddums

Plain Dahl/Pappu (Lentils)

Difficulty Rating 3 (Special Ingredients needed, Pressure cooker needed)

½ cup Toor Dahl
2 ½ cups Water
1 ½ tsp Ginger garlic paste
1 tsp Chili powder
Salt to taste (about 1 ½ tsp)
1 Tomato diced
1 tsp Jeera (cumin seeds)
1 tsp Mustard seeds
1 Onion diced

1. Combine the dahl, water, ginger garlic paste, chili powder, salt and tomato in a pressure cooker (if you do not have a pressure cooker cook covered for 45 minutes.
2. Heat the oil and add the jeera and mustard seeds until they splutter.
3. Add the onion until golden.
4. Serve with rice.

Masala Pappu/ Red lentil Dal

Difficulty Rating 2 (Special Ingredients needed)

This dal is done very quickly no need to use pressure cooker red lentils cook very fast.

3 tbsp Oil
Whole masala ( 2 Cloves, 1 in. cinnamon, 1bay leaf, 1 tsp Cumin seeds, 2 pinches fennel seeds).
3 pods Garlic (sliced or crushed)
1 no. Onion (chopped)
½ tsp Curry powder (Optional)
¾ tsp Garam masala powder
½ tsp Turmeric
Salt to taste
1 cup Red lentils
2 cups Water
Black pepper powder to taste
Curry leaves or coriander leaves (opt)

1. Heat oil in a pan and fry whole masala for 15 seconds, add garlic and fry until golden brown.
2. Add onion and cook until light brown.
3. Add curry powder, garam masala powder, turmeric, salt and stir.
4. Add lentils and well , add 2 cups of water, cover.
5. Cook until all the lentils are well cooked.
6. Add black pepper and remove from heat.
7. Serve with Rice, Kakarakaya (bitter gourd) or Capsicum fry and yoghurt on side.

Pesaru Pappu (Thick lentil dish)

Difficulty Rating 3 (Special Ingredients needed, Pressure cooker needed)

Generous ¼ cup Masoor Dahl
Scant ¼ cup Moong Dahl
1 ¾ cups Water
1 tsp Ginger
1 clove Garlic
2 Dry Red Chilies
1 tsp Salt
2 Tbsp Ghee (or oil or butter)
1 Onion Diced
1 tsp Mustard Seeds

1. In pressure cooker cook the dahl, water, ginger, garlic red chilies and salt for 4-5 long whistles. (If you do not have a pressure cooker, cook in a pan for 45 minutes.)
2. Heat the ghee or oil. Add the mustard seeds. Add the onions until golden.
3. Pour the onion mixture over the dahl and stir.
4. Serve with rice.

Chole (Chick peas curry)

Difficulty Rating 2 (Special Ingredients needed)

1 cup Onion diced
2 cups Tomato diced
1 can Chick peas
1 tsp Ginger
½ tsp Chili powder
½ tsp Coriander powder
½ tsp Cumin powder
½ tsp Garam masala
½ tsp Amchoor (mango powder) (optional)
½ tsp Turmeric
1 tsp Cumin seeds
Salt
Oil

1. Heat oil.
2. Add the cumin seeds until they splutter.
3. Add the onion until golden
4. Add the ginger, chili powder, cumin, coriander, amchoor, and turmeric.
5. Add the tomato until soft
6. Add the chick peas and 1 cup of water.
7. Add the salt and garam masala. Simmer for about 5 minutes.
8. Serve with Rice or Flat bread.

Cabbage Pappu

Difficulty Rating 4 (Special Ingredients needed, Pressure cooker needed)

Set 1:
1 rice cup Toor Dal
¼ of 1 Cabbage (chopped finely)
6 no. Green chillies (sliced round) (optional)
½ tsp Turmeric
2 ½ rice cups Water

Set 2:
1 Tbsp Oil or Ghee
¾ tsp Mustard seeds
½ tsp Cumin seeds
4 no. Red chillies (split in half)
1 sprig Curry leaves
4no. Garlic pods (smashed lightly)

1 flat tsp Tamarind paste (Optional)

Proceed:
1. Cook Set 1 in a pressure cooker with weight on, until smooth. Release the pressure; add salt to taste and mash well.
2. Heat oil and fry the ingredients in Set 2 in the order given above.
3. Add tamarind paste to the oil and seasonings and cook for a min.
4. To that add cooked dal mixture, add ½ rice cup water and bring to boil once and switch off.
5. Serve with Rice or Poppadums, Ghee and Yoghurt on side.

Pav Bahji (Mashed Mixed Vegtable Dish)

Difficulty Rating 4 (Difficult prep, Special Ingredients needed, Pressure cooker helpful)

¼ cup and 2 TBsp vegetable oil
1 ½ tsp chopped garlic
¾ tsp finely chopped green chile peppers
¾ cup chopped onions
1 ½ tsp grated fresh ginger
¾ cup chopped tomatoes
1 ½ cups cauliflower, finely chopped
¾ cup chopped cabbage
¾ cup green peas
¾ cup grated carrots
3 potatoes, boiled and mashed
2 TBsp ¾ teaspoon pav bhaji masala
salt to taste
2 ¼ tsp lemon juice

6 (2 inch square) dinner rolls
1 tsp butter
3 TBsp finely chopped onion
2 ¼ tsp finely chopped green chile peppers
3 TBsp chopped fresh cilantro

Directions
1. Put cauliflower, cabbage, peas, carrots and potatoes in the pressure cooker and cook for 1 whistle.
2. Remove vegetables from the pressure cooker and lightly mash
3. Heat the oil in a wok over medium heat. Saute garlic and green chile for 30 seconds, then stir in onions and ginger. Cook until onions are brown. Add tomatoes, and cook until pasty. Stir in vegtables. Season with pav bhaji masala. Cover, and cook for 15 minutes, stirring occasionally. Season with salt, and stir in lemon juice.
4. Toast the dinner rolls, and spread lightly with butter. Serve garnished with chopped onion, green chile and cilantro.

Mushroom (or Cabbage) Curry

Difficulty Rating 2 (Special Ingredients needed)

Oil
½ tsp Cumin Seeds
¼ tsp Black peppercorns
4 Cardamom
¼ tsp Turmeric
1 Onion diced
1 tsp Ground Cumin
1 tsp Ground Coriander
½ tsp Garam Masala
1 Green Chili – chopped (or 1 tsp chili powder)
2 cloves Garlic
1 in piece Ginger grated
2 ½ cups Tomato diced
1 ½ tsp Salt
1 lb. Mushroom (or Cabbage)
Bunch Coriander chopped (optional)

1. Heat the oil. Add the cumin seeds, black peppercorn, green cardamom and turmeric until the seeds splutter.
2. Add the onion and fry until golden.
3. Add the cumin, coriander and garam masala.
4. Add the green chili, garlic and ginger.
5. Add the tomato and salt and cook until the tomatoes break down.
6. Add the mushroom (or cabbage) and mix.
7. Add water to almost cover the mushrooms.
8. Cover and simmer for about 10 minutes.
9. Serve with rice or flat bread.

Vankaya Allam Koora/ Eggplant With Ginger Twist

Difficulty Rating 2 (Special Ingredients needed)

1 Large, Fat Eggplant (Wash and dice in to pieces)
3 tbsp Oil
Salt to taste
¼ tsp Turmeric

Seasoning:
½ tsp Mustard seed
1 tsp Chana Dal (optional)
½ tsp Urad dal (optional)
1-2 sprig Curry leaves (optional)

Smash with a pestle until smoothly:
1 inch Ginger
5-6 Green chillies (optional)

1. Heat oil on medium flame.
2. Add the seasoning ingredients in the order listed. Wait until the dal becomes light golden color. Add curry leaves once it is fried
3. Add eggplant pieces , increase the heat to medium-high mix well, cover with a lid and cook until half cooked.
4. Remove the lid, add turmeric and salt to taste cook until eggplant are fully cooked.
5. Now add smashed ginger and green chili paste, mix well cook for 1 min and serve.
6. Serve this with Rice, Dal, Rasam, Yoghurt and Ghee on side.

Capsicum (Bell Pepper) Fry

Difficulty Rating 1

4 Bell peppers of various colors diced
1 tsp Cumin seed
4 Green chili – slit (optional)
Few Curry leaves (optional)
½ tsp Turmeric
Salt (to taste – about 1.5 tsp)
2 tsp Flour
2 Tbsp Oil

1. Heat the oil. Add cumin seeds until they pop.
2. Add green chili and curry leaves until they pop.
3. Add the bell peppers and fry until the skins are brown.
4. Add the flour and stir.
5. Serve with tomato dahl and flat bread.

Gobi (Cauliflower) fry

Difficulty Rating 1

½ head Cauliflower cut small
1 Onion chopped fine
1 tsp Ginger garlic paste
4 Green chili- slit (optional)
1 sprig Curry leaves (optional)
½ tsp Turmeric
Salt to taste (about 1.5 tsp)
1 tsp Garam masala
2 Tbsp Oil
Handful Coriander leaves (cilantro) chopped (optional)
1 tsp Chili powder

1. Heat oil and add green chili and curry leaves until they splutter.
2. Heat onion until golden.
3. Add ginger garlic paste, chili powder and turmeric.
4. Add cauliflower and salt. Cover and cook until the cauliflower is done.
5. Add garam masala and coriander and cook 5 minutes.
6. Serve with dahl and flat bread.