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.
Thursday, February 25, 2010
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.
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.
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.
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.
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.
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.
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.
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.
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.)
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.
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.
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.
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.
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)
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Aloo Saagu (Indian Mashed Potatoes)
Difficulty Rating 2 (Prep time required)
4-5 Medium Potatoes
1 big Onion
2 to 3 Tomatoes
1 strand Curry leaves (optional)
½ cup Coriander leaves (optional)
½ tsp Cumin seeds
½ tsp Mustard
pinch Asafetida (hing) (optional)
1tsp Garam masala
½ tsp Turmeric powder
1 tsp Red chilli powder
1 tsp Gram flour (besan) –mixed with water (optional)
1 tbsp Oil
1. Cook potatoes with salt and water; peel and lightly mash them (they should still be a bit chunky).
2. Heat oil in a pan; add mustard, cumin seeds, asafetida, curry leaves and onion and fry till the onions turn transparent.
3. Add tomatoes, turmeric powder, garam masala powder and red chilli powder. Fry till the oil separates.
4. Add the mashed potatoes, salt, and a little water. Boil for 5-6 mins and add the gram flour mixed with water. This helps in binding the saagu.
5. Finally check for salt and garnish with chopped coriander leaves.
This Saagu goes best with Rave Idli (Semolina Idli) and Coconut or Raw chutney. You can also serve it along with Dose and Chapathi too!
4-5 Medium Potatoes
1 big Onion
2 to 3 Tomatoes
1 strand Curry leaves (optional)
½ cup Coriander leaves (optional)
½ tsp Cumin seeds
½ tsp Mustard
pinch Asafetida (hing) (optional)
1tsp Garam masala
½ tsp Turmeric powder
1 tsp Red chilli powder
1 tsp Gram flour (besan) –mixed with water (optional)
1 tbsp Oil
1. Cook potatoes with salt and water; peel and lightly mash them (they should still be a bit chunky).
2. Heat oil in a pan; add mustard, cumin seeds, asafetida, curry leaves and onion and fry till the onions turn transparent.
3. Add tomatoes, turmeric powder, garam masala powder and red chilli powder. Fry till the oil separates.
4. Add the mashed potatoes, salt, and a little water. Boil for 5-6 mins and add the gram flour mixed with water. This helps in binding the saagu.
5. Finally check for salt and garnish with chopped coriander leaves.
This Saagu goes best with Rave Idli (Semolina Idli) and Coconut or Raw chutney. You can also serve it along with Dose and Chapathi too!
Aloo (Potato) Methi (Fenugreek leaves) curry
Difficulty Rating 2 (Special Ingredient needed)
Methi (or Fenugreek) leaves are a favorite in many Indian dishes. They are commonly thought to help with indigestion and also have a number of other medicinal uses. Raw methi leaves have a bitter taste, which can be confined to a minimum in cooking process. Methi leaves can be found fresh at some international farmers markets and are often sold froze at the Indian grocery store. This recipe is equally good without the methi if you are unable to find it.
4 Potatoes peeled and cubed
1 bunch fresh Fenugreek Leaves or 1/2 pk frozen
1 Tbsp Oil
1 small Onion finely chopped
3 cloves Garlic finely chopped
Green Chilies – to taste, finely chopped (optional)
1/2 Tbsp Coriander Powder
Red Chili Powder – to taste
1/2 tsp Turmeric Powder
Salt – to taste
1 medium Tomato – chopped
1. Wash Fenugreek Leaves well (2 to 3 times) in a tub of water and chop.
2. Place leaves in a medium bowl and sprinkle salt on them. Mix well and keep aside for 10-15 minutes.
3. Heat Oil in a medium pan.
4. Add Onions, Green Chilies and Garlic. Mix well and cook until Onions are translucent (approx 3 minutes).
5. Add Potatoes and Salt, mix well and cook 7 -10 minutes (until potatoes are almost cooked).
6. Squeeze out all the water from the Fenugreek Leaves and add it to the Potatoes. Mix well.
7. Add Coriander Powder, Red Chili Powder and Turmeric Powder. Mix well, cover and cook for approx 5 minutes or until the potatoes are fully cooked.
8. Turn off stove and add Tomatoes. Mix well, cover and let it sit for 5-10 minutes before serving.
9. Serve with Chapati or other flat bread.
Methi (or Fenugreek) leaves are a favorite in many Indian dishes. They are commonly thought to help with indigestion and also have a number of other medicinal uses. Raw methi leaves have a bitter taste, which can be confined to a minimum in cooking process. Methi leaves can be found fresh at some international farmers markets and are often sold froze at the Indian grocery store. This recipe is equally good without the methi if you are unable to find it.
4 Potatoes peeled and cubed
1 bunch fresh Fenugreek Leaves or 1/2 pk frozen
1 Tbsp Oil
1 small Onion finely chopped
3 cloves Garlic finely chopped
Green Chilies – to taste, finely chopped (optional)
1/2 Tbsp Coriander Powder
Red Chili Powder – to taste
1/2 tsp Turmeric Powder
Salt – to taste
1 medium Tomato – chopped
1. Wash Fenugreek Leaves well (2 to 3 times) in a tub of water and chop.
2. Place leaves in a medium bowl and sprinkle salt on them. Mix well and keep aside for 10-15 minutes.
3. Heat Oil in a medium pan.
4. Add Onions, Green Chilies and Garlic. Mix well and cook until Onions are translucent (approx 3 minutes).
5. Add Potatoes and Salt, mix well and cook 7 -10 minutes (until potatoes are almost cooked).
6. Squeeze out all the water from the Fenugreek Leaves and add it to the Potatoes. Mix well.
7. Add Coriander Powder, Red Chili Powder and Turmeric Powder. Mix well, cover and cook for approx 5 minutes or until the potatoes are fully cooked.
8. Turn off stove and add Tomatoes. Mix well, cover and let it sit for 5-10 minutes before serving.
9. Serve with Chapati or other flat bread.
Curried Karela (Bitter Gourd)
Difficulty Rating 4 (Difficult prep, Grinding required, Special Ingredients needed)
I often call this vegetable the alligator vegetable. If you look at the picture, you will see why :). Karela (Bitter Gourd) or the bitter gourd has a very unique flavor and is rich in a number of nutrients. It has many therapeutic usages and is used in alternative medicines to treat many diseases. It can be found fresh or frozen in many Indian grocery stores.
4 medium bitter gourds
1 onion, sliced thinly
1 large tomato, pureed
½ cup coconut milk
1 TBsp oil
2 TBsp jaggery grated (or brown sugar)
1 tsp tamarind pulp
4 garlic cloves, minced or pureed
1inch ginger, minced or pureed
¼ cup chopped coriander leaves for garnish (optional)
Roast until golden brown and then powder:
3 red chillies
1 tsp sesame seeds (optional)
1 tsp cumin seeds
1 TBsp coriander seeds
1. Slice the karela lengthwise, remove the hard seeds, slice into thin strips.
2. Cover the karela with salted water and set aside for at least 15 min.
3. Heat the oil in a skillet. Drain the karela, squeeze all the water you possibly can out of it, and add it to the oil.
4. Stir fry the karela until it begins to brown.
5. Now add the onions and continue to stir fry for another 5 minutes on medium heat.
6. Add the ginger and garlic pastes and sauté for a minute.
7. Now add the pureed tomato. Cook until the color deepens, about 5 minutes.
8. Add the powdered spices, the jaggery and the tamarind. Add salt and ¾ cup of water.
9. Bring the curry to a boil, cover, and cook over medium-low heat until the vegetables are tender, about 5-10 minutes.
10. Add the coconut milk, stir to mix, and turn off the heat.
11. Garnish with coriander leaves and serve hot.
I often call this vegetable the alligator vegetable. If you look at the picture, you will see why :). Karela (Bitter Gourd) or the bitter gourd has a very unique flavor and is rich in a number of nutrients. It has many therapeutic usages and is used in alternative medicines to treat many diseases. It can be found fresh or frozen in many Indian grocery stores.
4 medium bitter gourds
1 onion, sliced thinly
1 large tomato, pureed
½ cup coconut milk
1 TBsp oil
2 TBsp jaggery grated (or brown sugar)
1 tsp tamarind pulp
4 garlic cloves, minced or pureed
1inch ginger, minced or pureed
¼ cup chopped coriander leaves for garnish (optional)
Roast until golden brown and then powder:
3 red chillies
1 tsp sesame seeds (optional)
1 tsp cumin seeds
1 TBsp coriander seeds
1. Slice the karela lengthwise, remove the hard seeds, slice into thin strips.
2. Cover the karela with salted water and set aside for at least 15 min.
3. Heat the oil in a skillet. Drain the karela, squeeze all the water you possibly can out of it, and add it to the oil.
4. Stir fry the karela until it begins to brown.
5. Now add the onions and continue to stir fry for another 5 minutes on medium heat.
6. Add the ginger and garlic pastes and sauté for a minute.
7. Now add the pureed tomato. Cook until the color deepens, about 5 minutes.
8. Add the powdered spices, the jaggery and the tamarind. Add salt and ¾ cup of water.
9. Bring the curry to a boil, cover, and cook over medium-low heat until the vegetables are tender, about 5-10 minutes.
10. Add the coconut milk, stir to mix, and turn off the heat.
11. Garnish with coriander leaves and serve hot.
Egg Curry (Hard boiled eggs in a tomato sauce)
Difficulty Rating 1
2 cups Tomatoes diced
1 tsp Ginger
1 clove Garlic
1 tsp Chili powder
1 tsp Salt
½ tsp Coriander powder
½ tsp Cumin
3 Eggs Hard boiled
¼ bunch Cilantro (optional)
½ tsp Mustard seeds
½ tsp Fenugreek seeds (optional)
Pinch Cumin seeds
3 Dry red chilies
1. Heat oil. Add mustard seeds, fenugreek seeds and cumin seeds.
2. Add the tomato and ginger, garlic, chili powder, salt, ground coriander and cumin and cook until the tomato is soft.
3. Slice the eggs and add to the curry.
4. Garnish with cilantro and serve with rice.
2 cups Tomatoes diced
1 tsp Ginger
1 clove Garlic
1 tsp Chili powder
1 tsp Salt
½ tsp Coriander powder
½ tsp Cumin
3 Eggs Hard boiled
¼ bunch Cilantro (optional)
½ tsp Mustard seeds
½ tsp Fenugreek seeds (optional)
Pinch Cumin seeds
3 Dry red chilies
1. Heat oil. Add mustard seeds, fenugreek seeds and cumin seeds.
2. Add the tomato and ginger, garlic, chili powder, salt, ground coriander and cumin and cook until the tomato is soft.
3. Slice the eggs and add to the curry.
4. Garnish with cilantro and serve with rice.
Gobi (Cauliflower) Curry
Difficulty Rating 1
(This curry can also be made by substituting green beans, spinach, okra, eggplant or other vegetable for the Cauliflower)
1 cup Cauliflower
½ Onion diced
1 Tomato diced
2 tsp Chopped cilantro (optional)
2 tsp Curd (plain yogurt)
1 tsp Chili powder
1 tsp Coriander powder
½ tsp Turmeric
½ tsp Cumin
Salt to taste (about 1 tsp)
1 ½ tsp Ginger garlic paste
1. Heat oil. Add onions until golden.
2. Add ginger garlic paste. Add tomato until it breaks down.
3. Add spices and salt.
4. Add curd and mix.
5. Add cauliflower and cook 2 minutes.
6. Add ½ a cup of water and cook covered until cauliflower is soft.
Garnish with cilantro and serve with rice or flat bread.
(This curry can also be made by substituting green beans, spinach, okra, eggplant or other vegetable for the Cauliflower)
1 cup Cauliflower
½ Onion diced
1 Tomato diced
2 tsp Chopped cilantro (optional)
2 tsp Curd (plain yogurt)
1 tsp Chili powder
1 tsp Coriander powder
½ tsp Turmeric
½ tsp Cumin
Salt to taste (about 1 tsp)
1 ½ tsp Ginger garlic paste
1. Heat oil. Add onions until golden.
2. Add ginger garlic paste. Add tomato until it breaks down.
3. Add spices and salt.
4. Add curd and mix.
5. Add cauliflower and cook 2 minutes.
6. Add ½ a cup of water and cook covered until cauliflower is soft.
Garnish with cilantro and serve with rice or flat bread.
Baby Brinjals (Egg Plant) in Masala Sauce (Gutti Vankaya)
Difficulty Rating 5 (Difficult prep, Grinding required, Special Ingredients needed)
Indian Brinjal (egg plant) are very different from their cousin which is typically found in your local grocery store. The main difference is in size. they are about the size of a small onion. Some recipies can be made using the large "american" eggplant. However, this recipie requires the indian variety. They can often be found at the Indian grocery store.
¼ Cup Chana dal
¼ Cup Urad dal
¼ Cup Sesame seeds
¼ Cup Grated coconut
¼ Cup Peanuts
1 Tbsp Coriander seeds
1 Tbsp Cumin seeds
¼ tsp Cloves
¼ tsp Cinnamon
¼ tsp Black peppercorn
¼ tsp Fenugreek(methi) seeds (optional)
15 Dried red chillies
1. Roast the above items Take care not to black or burn them.
2. Once they are cool enough to touch, take them all in a mixer. Add 1 Tbsp each of Jaggery and Tamarind juice and 1 tsp of Salt.
3. Blend them to smooth consistency.
4. Take 12 young fresh looking brinjals. Make two cuts in each brinjal, one horizontal and one vertical Like plus (+) shape. Keep them all connected by the stem.
5. Heat a tablespoon of oil in a big skillet. Add and toast few curry leaves and a teaspoon each of cumin and mustard seeds.
6. Add the cut brinjals and the masala powder you have grinded earlier to the skillet.
7. Add about a glass of water.
8. Stir in ½ tsp each of turmeric and salt.
9. Cover and cook on medium-low heat for about 20 to 30 minutes, stirring in-between.
10. When brinjals are cooked to tender and masala sauce thickens up a bit turn off the heat.
11. Let the curry sit on stove for another 10 minutes like that, giving more time for the flavors to mingle well.
12. Serve warm with rice or roti.
Indian Brinjal (egg plant) are very different from their cousin which is typically found in your local grocery store. The main difference is in size. they are about the size of a small onion. Some recipies can be made using the large "american" eggplant. However, this recipie requires the indian variety. They can often be found at the Indian grocery store.
¼ Cup Chana dal
¼ Cup Urad dal
¼ Cup Sesame seeds
¼ Cup Grated coconut
¼ Cup Peanuts
1 Tbsp Coriander seeds
1 Tbsp Cumin seeds
¼ tsp Cloves
¼ tsp Cinnamon
¼ tsp Black peppercorn
¼ tsp Fenugreek(methi) seeds (optional)
15 Dried red chillies
1. Roast the above items Take care not to black or burn them.
2. Once they are cool enough to touch, take them all in a mixer. Add 1 Tbsp each of Jaggery and Tamarind juice and 1 tsp of Salt.
3. Blend them to smooth consistency.
4. Take 12 young fresh looking brinjals. Make two cuts in each brinjal, one horizontal and one vertical Like plus (+) shape. Keep them all connected by the stem.
5. Heat a tablespoon of oil in a big skillet. Add and toast few curry leaves and a teaspoon each of cumin and mustard seeds.
6. Add the cut brinjals and the masala powder you have grinded earlier to the skillet.
7. Add about a glass of water.
8. Stir in ½ tsp each of turmeric and salt.
9. Cover and cook on medium-low heat for about 20 to 30 minutes, stirring in-between.
10. When brinjals are cooked to tender and masala sauce thickens up a bit turn off the heat.
11. Let the curry sit on stove for another 10 minutes like that, giving more time for the flavors to mingle well.
12. Serve warm with rice or roti.
Prawn (Shrimp) Curry
Difficulty Rating 1
1 lb Shrimp (cooked)
2 large Onions diced
3 Tomatoes diced
3-4 Green chilies slit (optional)
2 tsp Ginger Garlic paste
½ tsp Turmeric
1 ½ tsp Chili powder
2 tsp Garam masala powder
3 Tbsp Oil
1. Heat the oil. Add the onions and chilies and fry until the onions are golden.
2. Add the ginger garlic paste
3. Add the tomato and cook until they break down.
4. Add the shrimp and cook.
5. Add the masala powder, turmeric, chili powder and salt.
6. Add water (about 1 cup) and summer with the lid off until the sauce begins to thicken.
7. Add a few coriander (cilantro) leaves and cook for a few minutes.
8. Serve with rice (Talimp anum).
1 lb Shrimp (cooked)
2 large Onions diced
3 Tomatoes diced
3-4 Green chilies slit (optional)
2 tsp Ginger Garlic paste
½ tsp Turmeric
1 ½ tsp Chili powder
2 tsp Garam masala powder
3 Tbsp Oil
1. Heat the oil. Add the onions and chilies and fry until the onions are golden.
2. Add the ginger garlic paste
3. Add the tomato and cook until they break down.
4. Add the shrimp and cook.
5. Add the masala powder, turmeric, chili powder and salt.
6. Add water (about 1 cup) and summer with the lid off until the sauce begins to thicken.
7. Add a few coriander (cilantro) leaves and cook for a few minutes.
8. Serve with rice (Talimp anum).
Aloo (Potato) Curry
Difficulty Rating 1
Oil (to cover the bottom of the pan)
6 Curry leaves (optional)
1 Onion diced
2 cups Tomato diced
1 tsp Cumin
1 ½ tsp Coriander
1 ½ tsp Chili powder
1 tsp Ginger paste
1 tsp Garlic paste
½ tsp Turmeric
1 tsp Salt
2 Potatoes
1. Peel and dice potatoes. Hite in water with some salt just until the water boils and then turn off the heat and leave in water for 10 minutes. (They should still be firm.)
2. Heat oil. Add the curry leaves until they splutter. Add the onions until they are golden.
3. Add ginger garlic paste and stir
4. Add tomato, spices and salt until the tomatoes break up.
5. Add the potato and about ½ a cup of water.
6. Cover and simmer for about 10 minutes until the potatoes are just done.
7. Serve hot with rice or flat bread.
Oil (to cover the bottom of the pan)
6 Curry leaves (optional)
1 Onion diced
2 cups Tomato diced
1 tsp Cumin
1 ½ tsp Coriander
1 ½ tsp Chili powder
1 tsp Ginger paste
1 tsp Garlic paste
½ tsp Turmeric
1 tsp Salt
2 Potatoes
1. Peel and dice potatoes. Hite in water with some salt just until the water boils and then turn off the heat and leave in water for 10 minutes. (They should still be firm.)
2. Heat oil. Add the curry leaves until they splutter. Add the onions until they are golden.
3. Add ginger garlic paste and stir
4. Add tomato, spices and salt until the tomatoes break up.
5. Add the potato and about ½ a cup of water.
6. Cover and simmer for about 10 minutes until the potatoes are just done.
7. Serve hot with rice or flat bread.
Masala Keehma
Difficulty Rating 2 (Difficult prep)
1/2 kg ground beef/ minced beef (you can use any ground meat you prefer for this recipe)
3 tbsps vegetable/canola/sunflower cooking oil
1 tsp cumin seeds
2 medium-sized onions chopped fine
1 tbsp garlic paste
1 tbsp ginger paste
2 tbsps coriander powder
1 tbsp cumin powder
1 tbsp garam masala (see link below for recipe to make your own)
Salt to taste
2 medium-sized tomatoes chopped fine
Juice of 1/2 a lime
Chopped coriander leaves to garnish (optional)
1. Heat the cooking oil in a wok or deep pan, on medium heat.
2. Add the cumin seeds and fry for 1 minute. Add the onions now. Fry till they turn a pale golden color.
3. Add the ginger and garlic pastes and fry for 1 minute.
4. Add the minced meat and all the powdered spices - coriander, cumin, garam masala and salt to taste.
5. Continue to brown the minced meat, stirring often to prevent burning. This should take about 5-7 minutes.
6. Add the tomatoes, stir and cook till they are soft.
7. Turn the fire off, add the lime juice and stir.
8. Garnish with chopped coriander leaves and serve with hot chapattis, parathas or other flat bread.
1/2 kg ground beef/ minced beef (you can use any ground meat you prefer for this recipe)
3 tbsps vegetable/canola/sunflower cooking oil
1 tsp cumin seeds
2 medium-sized onions chopped fine
1 tbsp garlic paste
1 tbsp ginger paste
2 tbsps coriander powder
1 tbsp cumin powder
1 tbsp garam masala (see link below for recipe to make your own)
Salt to taste
2 medium-sized tomatoes chopped fine
Juice of 1/2 a lime
Chopped coriander leaves to garnish (optional)
1. Heat the cooking oil in a wok or deep pan, on medium heat.
2. Add the cumin seeds and fry for 1 minute. Add the onions now. Fry till they turn a pale golden color.
3. Add the ginger and garlic pastes and fry for 1 minute.
4. Add the minced meat and all the powdered spices - coriander, cumin, garam masala and salt to taste.
5. Continue to brown the minced meat, stirring often to prevent burning. This should take about 5-7 minutes.
6. Add the tomatoes, stir and cook till they are soft.
7. Turn the fire off, add the lime juice and stir.
8. Garnish with chopped coriander leaves and serve with hot chapattis, parathas or other flat bread.
Chicken Fry - Kodi Vepudu
Difficulty Rating 1
2 lbs Chicken pieces
2 tsp Salt
2 tsp Turmeric
2 Tbsp Ginger garlic paste
4 Tbsp Coriander powder(dhaniya powder)
½ Tbsp Chili powder.
(Combined these two powders with water until you get smooth paste.)
1. Wash and pat dry the chicken pieces
2. Mix them with ingredients 2,3 and 4.
3. In a non-stick pan heat 5-6 tbsp of oil add chicken mixture
4. Fry the pieces for about 10-15 minutes (stir the pieces every 3 minutes) until you notice the browning on the chicken pieces.
5. At this point add the coriander and chili powder paste and mix well.
6. Fry the mixture for 5 more minutes.
7. Cover the pan and allow the mixture to cook for 10 more minutes in medium-low heat.
8. Adjust salt if necessary and garnish with coriander leaves.
9. Serve with rice and rasam or sambhar
2 lbs Chicken pieces
2 tsp Salt
2 tsp Turmeric
2 Tbsp Ginger garlic paste
4 Tbsp Coriander powder(dhaniya powder)
½ Tbsp Chili powder.
(Combined these two powders with water until you get smooth paste.)
1. Wash and pat dry the chicken pieces
2. Mix them with ingredients 2,3 and 4.
3. In a non-stick pan heat 5-6 tbsp of oil add chicken mixture
4. Fry the pieces for about 10-15 minutes (stir the pieces every 3 minutes) until you notice the browning on the chicken pieces.
5. At this point add the coriander and chili powder paste and mix well.
6. Fry the mixture for 5 more minutes.
7. Cover the pan and allow the mixture to cook for 10 more minutes in medium-low heat.
8. Adjust salt if necessary and garnish with coriander leaves.
9. Serve with rice and rasam or sambhar
Kodi kura/ Andhra Chicken Curry
Difficulty Rating 4 (Difficult prep, Grinding required)
750 g Chicken with bones (diced in to big bite size pieces)
3 tsp Chilli powder
1 tsp Turmeric
3 tsp Ginger
3 tsp Garlic paste
Marinate chicken pieces with all above ingredients until needed.
Oil
2 sprigs Curry leaves
Onions Chopped finely (about half the qty of chicken)
4 tsp Home made Masala Powder -
Salt to taste
Handful Coriander leaves (chopped finely)
1. Heat a large nonstick pan, add oil and heat. Add curry leaves and onions and fry until light brown.
2. Add marinated chicken and fry until chicken looses it's pink color. Add masala powder and fry.
3. Add 1 and ½ cups of water and bring to a boil. Cover and simmer for 10 minutes stirring occasionally.
4. Add salt to taste. Add coriander leaves. Mix and cook until chicken is cooked through.
5. Serve with Rice and Yoghurt on side.
Home made masala :
6 tsp Coriander seeds, 2 tsp Poppyseeds, 10 Cloves, 8 Cardamom, Cinnamon stick 2 inch, 1 Star anise - grind these in to powder using coffee grinder. Keep the remaining powder in an airtight container
750 g Chicken with bones (diced in to big bite size pieces)
3 tsp Chilli powder
1 tsp Turmeric
3 tsp Ginger
3 tsp Garlic paste
Marinate chicken pieces with all above ingredients until needed.
Oil
2 sprigs Curry leaves
Onions Chopped finely (about half the qty of chicken)
4 tsp Home made Masala Powder -
Salt to taste
Handful Coriander leaves (chopped finely)
1. Heat a large nonstick pan, add oil and heat. Add curry leaves and onions and fry until light brown.
2. Add marinated chicken and fry until chicken looses it's pink color. Add masala powder and fry.
3. Add 1 and ½ cups of water and bring to a boil. Cover and simmer for 10 minutes stirring occasionally.
4. Add salt to taste. Add coriander leaves. Mix and cook until chicken is cooked through.
5. Serve with Rice and Yoghurt on side.
Home made masala :
6 tsp Coriander seeds, 2 tsp Poppyseeds, 10 Cloves, 8 Cardamom, Cinnamon stick 2 inch, 1 Star anise - grind these in to powder using coffee grinder. Keep the remaining powder in an airtight container
Chicken Curry with Curd (Plain Yogurt) Gravy
Difficulty Rating 1
2 tsp Ginger garlic paste
1 tsp Chili powder
1 cup Curd (plain yogurt)
1 ½ lbs Chicken diced
2 Tbsp Oil
1 ½ Onions diced
3 Tomatoes diced
1 ½ tsp Turmeric
1 tsp Garam masala
Salt to taste (about 1 ½ tsp)
1. Combine the curd, 2 tsp of ginger garlic paste and chili powder.
2. Add the chicken to the yogurt mixture.
3. Heat the oil. Add onions until golden.
4. Add the tomato until they break down.
5. Add the turmeric.
6. Add the chicken. Until cooked.
7. Add the garam masala.
8. Add the salt.
9. Serve hot with rice (Talimp anum) or flat bread.
2 tsp Ginger garlic paste
1 tsp Chili powder
1 cup Curd (plain yogurt)
1 ½ lbs Chicken diced
2 Tbsp Oil
1 ½ Onions diced
3 Tomatoes diced
1 ½ tsp Turmeric
1 tsp Garam masala
Salt to taste (about 1 ½ tsp)
1. Combine the curd, 2 tsp of ginger garlic paste and chili powder.
2. Add the chicken to the yogurt mixture.
3. Heat the oil. Add onions until golden.
4. Add the tomato until they break down.
5. Add the turmeric.
6. Add the chicken. Until cooked.
7. Add the garam masala.
8. Add the salt.
9. Serve hot with rice (Talimp anum) or flat bread.
Chicken Curry
Difficulty Rating 2 (Special Ingredient needed)
Oil
2 Green Chili - slit (optional)
2 Onions diced
2 lbs Chicken diced
1 cup Tomatoes diced
Salt to taste
2 tsp Ground coriander
1 ½ tsp Garam masala
1 ½ tsp Ground cumin
3 Tbsp Curry paste (from the Indian grocery store)
1 ¼ cup Coconut milk (found in and can in the international section at any grocery store)
1 Tbsp Cilantro chopped (optional)
1. Heat the oil. Add the chilies and onions. Cook until the onions are golden.
2. Add the chicken and cook.
3. Add the tomato and salt and stir.
4. Mix the ground coriander, 1 tsp garam masala, cumin, curry paste and coconut milk together and then add to the pan.
5. Cook on medium heat for 45 minutes until the sauce thickens (or cook in the pressure cooker for 4-5 minutes).
6. Sprinkle with ½ tsp garam masala and cilantro.
7. Serve with rice (Talimp anum) or flat bread.
Oil
2 Green Chili - slit (optional)
2 Onions diced
2 lbs Chicken diced
1 cup Tomatoes diced
Salt to taste
2 tsp Ground coriander
1 ½ tsp Garam masala
1 ½ tsp Ground cumin
3 Tbsp Curry paste (from the Indian grocery store)
1 ¼ cup Coconut milk (found in and can in the international section at any grocery store)
1 Tbsp Cilantro chopped (optional)
1. Heat the oil. Add the chilies and onions. Cook until the onions are golden.
2. Add the chicken and cook.
3. Add the tomato and salt and stir.
4. Mix the ground coriander, 1 tsp garam masala, cumin, curry paste and coconut milk together and then add to the pan.
5. Cook on medium heat for 45 minutes until the sauce thickens (or cook in the pressure cooker for 4-5 minutes).
6. Sprinkle with ½ tsp garam masala and cilantro.
7. Serve with rice (Talimp anum) or flat bread.
Terms
Aloo – Potato
Aamchur/Amchoor powder – Sour mango powder
Basmati Rice – A variety of long-grained Indian rice that gives off a lovely fragrance when cooked. Most rice dishes are typically made with basmati rice.
Biryani –A famous Indian rice, meat and vegetable dish. Biryani is difficult to make and takes time and practice to learn. Hyderabad is known for its superb Biryani
Capsicum – Bell pepper
Cardamom/Elaichi - a seed used as flavorings in both food and drink.
Chai- Indian tea made with milk and sugar, boiled long and slow. Masala Chai is spiced tea. It is often spiced using elaichi, cinnamon, and cloves.
Chatpata- A word used to describe any dish with a hot-and-sour flavor.
Curd - plain yogurt
Curry - the English description of any of a general variety of spiced dishes, best known in Asian cuisines, especially South Asian cuisine. Curry is a generic term, and although there is no one specific attribute that marks a dish as "curry", some distinctive spices used in many, though certainly not all, curry dishes include turmeric, cumin, coriander, and red pepper. It is usually understood to mean "gravy" or "sauce", rather than "spices"
Dahl - an Indian dish made from lentils.
Dhania powder – coriander powder
Elaichi/cardamom - a seed used as flavorings in both food and drink.
Fry – A fry is generally made without tomatoes and has no “gravy” or extra sauce. Fries can be made from meat or vegetable. It is generally served with flat bread instead of rice.
Garam masala - a special mixture of spices used in vegetable or meat curries.
Ghee – Clarified butter
Gobi – Cauliflower
Haldi – Turmeric
Hing – Asafetida
Jaggery – Unrefined sugar from sugar cane
Jeera – cumin
Kodi- Chicken
Masala - Spiced
Masalder - Spiced
Methi - Fenugreek
Tamarind - Fruit from the Tamarind tree. It is sour and acidic and is often used as a component of savory dishes.
Aamchur/Amchoor powder – Sour mango powder
Basmati Rice – A variety of long-grained Indian rice that gives off a lovely fragrance when cooked. Most rice dishes are typically made with basmati rice.
Biryani –A famous Indian rice, meat and vegetable dish. Biryani is difficult to make and takes time and practice to learn. Hyderabad is known for its superb Biryani
Capsicum – Bell pepper
Cardamom/Elaichi - a seed used as flavorings in both food and drink.
Chai- Indian tea made with milk and sugar, boiled long and slow. Masala Chai is spiced tea. It is often spiced using elaichi, cinnamon, and cloves.
Chatpata- A word used to describe any dish with a hot-and-sour flavor.
Curd - plain yogurt
Curry - the English description of any of a general variety of spiced dishes, best known in Asian cuisines, especially South Asian cuisine. Curry is a generic term, and although there is no one specific attribute that marks a dish as "curry", some distinctive spices used in many, though certainly not all, curry dishes include turmeric, cumin, coriander, and red pepper. It is usually understood to mean "gravy" or "sauce", rather than "spices"
Dahl - an Indian dish made from lentils.
Dhania powder – coriander powder
Elaichi/cardamom - a seed used as flavorings in both food and drink.
Fry – A fry is generally made without tomatoes and has no “gravy” or extra sauce. Fries can be made from meat or vegetable. It is generally served with flat bread instead of rice.
Garam masala - a special mixture of spices used in vegetable or meat curries.
Ghee – Clarified butter
Gobi – Cauliflower
Haldi – Turmeric
Hing – Asafetida
Jaggery – Unrefined sugar from sugar cane
Jeera – cumin
Kodi- Chicken
Masala - Spiced
Masalder - Spiced
Methi - Fenugreek
Tamarind - Fruit from the Tamarind tree. It is sour and acidic and is often used as a component of savory dishes.
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