Bell Pepper (Capsicum) Pachadi

Difficulty Rating 2 (Grinding required)

Bell pepper (any color), cut into small pieces – 2
Tomato, diced large – 1
Onion, diced - 1
Green Chilies, slit – 3 (adjust)
Oil
Tamarind – 1 ½ Tbsp. (Optional)
Salt to taste
Garlic cloves – 4

For Seasoning:
Urad Dal – 2 tsp.
Chana Dal – 2 tsp.
Mustard seeds – 1 tsp.
Curry leaves – a few
Red Chilies – 3

1. Heat a bit of oil in a pan and fry the onion and bell pepper, green chilies and garlic until the onion is translucent. 
2.  Add the tomato and stir fry until everything dries up.
3.  Add the tamarind.
4.  Let everything to cool.
5.  Grind everything to a smooth paste
6.  Heat oil and add all of the seasoning ingredients until they start to pop.
7.  Pour the seasoning over the pachadi and serve with rice, kichidi or idli.

Cauliflower (Gobi) Manchurian

I made this yummy dish recently and it turned out great.  It's a Indo/Chinese fusion dish that's a favorite for many Indians.  There's a very helpful video at the link if you follow the link.  

Potato (Aloo) Curry with Tamerind Sauce (Aloo Pulusu)

Difficulty Rating 2 (Special ingredient needed) 

Potatoes, peeled and cubed – 2

Onion, diced fine – 1 medium

Tomatoes, diced fine – 2 medium

Tamarind, soaked in ½ cup water – about 2 tbsp.

Dry Red Chilies – 3

Curry leaves – 8

Garlic – 3 cloves

Mustard seeds – ½ tsp.

Fenugreek seeds – 5 (optional)

Asafoetida powder – ½ tsp. (optional)

Butter – 2 Tbsp (optional)

Oil

Salt to taste

Turmeric – 1 pinch

Chili powder

Coriander powder – 2 Tbsp.

Cumin powder – ½ tsp.

Curry leaf powder – ½ tsp. (optional)

Ground black pepper – ½ tsp.

1. Heat oil.  Add mustard seeds and fenugreek seeds and when they start to pop, add curry leaves, garlic and red chilies and fry for a few seconds.  Add the asafoetida powder and fry for just a little time.

2.  Add the onion and cook until they turn translucent.  Add the tomatoes until they break down (about 3-4 minutes).

3.  Add salt, turmeric, chili powder, coriander powder and cumin powder.  Mix well and fry for 2 minutes until the oil starts to rise to the top.

4.  Add the potatoes and mix well.

5.  Add the tamerind water and cover with a  lid and cook on medium heat until the potatoes are ½ done (about 10 minutes).

6.  Add the butter and lower the flate until the potaotes are completely cooked.

7.  Serve hot with rice.

Chow Chow (Chayote) Dahl (Pappu)

Difficulty Rating 4 (Special Ingredient Needed, Pressure cooker helpful, Grinding required, Number of steps required)

Chow Chow (Chayote) – 1

Onion, diced  - 1 small

Garlic – 4 cloves

Moong Dhal – 1 cup

Turmeric – ½ tsp.

Oil

Salt

  

Seasoning:

Urad Dhal – 1 tsp.

Mustard Seeds – 1 tsp.

Dry red chilies – 2-3 (adjust to taste)

Curry Leaves – a few (optional)

Grind:

Green Chilies – 3 (adjust to taste)

Dry Grated coconut – ¼ cup

Coriander Seeds – 1 Tbsp.

1. Remove the seed from the chow chow, dice into ¾ inch cubes, cover with water and boil until soft.

2.  Pressure cook the moong dhal with 3 cups of water and salt.

3.  Grind the green chilies, coconut and coriander seeds to a coarse paste.

4.  Heat oil and then add the mustard seeds, urad Dhal, red chilies and curry leaves.

5.  Once the mustard seeds splutter add the garlic until golden brown and then add the onion until it turns translucent.

6.  Add the cooked chow chow.

7.  Add the turmeric, and paste from above with a little salt.

8.  Add the cooked dhal and let simmer for a few minutes.  Add water to get the desired consistency.

9.  Serve fresh with rice.

Teasel Gourd (Kantola / Aakarakaya) Fry

Difficulty Rating 2:  Special Ingredient needed

Teasel Gourd, quartered – 1 lb.

Mustard sees – 1 tsp.

Cumin Seeds (Jeera) – 1 tsp.

Onion, diced small – 1 small

Green chilies – 2-3 (adjust to taste)

Turmeric – ½ tsp.

Red Chili powder – ½ tsp (adjust to taste)

Coriander powder – 1 ½ tsp

Curry leaves – a few (optional)

Oil

Salt

1. Heat oil.  Add Mustard seeds and cumin seeds until the splutter
2. Add onion, curry leaves and green chilies until the onion turns light golden.
3. Add turmeric and red chili powder and mix.
4. Add the teasel gourd and stir.  Cover and cook on low flame for a few minutes.
5. When the vegetable is half done, add salt and coriander powder.
6. Cook uncovered until the vegetable is cooked and very dry and crispy in some places.
7. Serve hot with flat bread or rice and dhal.

Snake Gourd (Potlakaya) Curry

Difficulty Rating 2 (Special Ingredient Needed)

Snake gourd, peeled, insides scraped out and sliced thin – 1 large

Mustard Seeds – 1 tsp.

Urad dal – 1 tsp.

Channa dal – 2 tsp.

Red Chilllies – 5 (adjust to taste)

Sambar Powder – 1 tsp

Onion, diced – 1 medium

Curry leaves – 6

Oil

Salt to taste

Shredded coconut – 1 tsp (optional)

1.   Heat oil in a pan and add mustard seeds until the pop.  Add dals, curry leaves and red chillies.

2.  Add the onion until it turns golden.

3.  Add the snake gourd and salt and mix.

4.  Cover with a  lid and cook until the gourd is translucent in some places.

5.  Add the smabar powder and cook for a few more minutes.

6.  Sprinkle with coconut powder and serve with chapatti, naan, roti or other Indian bread.

Cauliflower with Spices and Ghee

Difficulty Rating 2 (Special Ingredient Needed)

Ghee – 1 Tbsp.

Green Chilies – 2 (adjust to taste)

Mustard seeds  - pinch

Channa dal – 1 Tbsp.

Urad dal – 1 tsp.

Hing (asafetida) – large pinch

Garlic – 4 cloves

Cumin seeds (Jeera) – pinch

Pepper corns – 1 tsp.

Onion, diced small – 1

Curry leaves – 2 sprgs

Cauliflower – 1 head

Coriander leaves – 1 sprig

1.   Heat the ghee.  Add chili, mustard seeds, channa dal, urad dal until the dal turns golden.  Then add the hing.

2.  With a  mortar and pestle, gird the garlic, cumin seeds and pepper corns and add to the heated oil.

3.  Add the onion, curry leaves and chilies.

4.  Add salt and cauliflower and mix well.  Cover and cook until the cauliflower is done.

5.  Garnish with coriander leaves and serve hot with flat bread.

Snake Gourd (PUDALANGAI) Chutney

Difficulty Rating 3 (Grinding required, special ingredients required)

Snake gourd, fresh, peeled, insides scooped out and diced– 2 cups

Peanuts – 2 Tbsp.

Urad dahl – 2 tsp.

Channa dhal – 2 tsp.

Cumin seeds (Jeera) – ½ tsp.

Garlic – 2 cloves

Salt to taste

Onion, diced – 1

Green chilies – 2 (adjust to taste)

Tamarind – about a tablespoon sized ball

Oil

Seasoning:

Mustard seeds – 1 tsp.

Curry leaves – a few

Red chilies – 2

Urad dhal – 2 tsp.

Chana dhal – 2 tsp.

1. Heat the oil.  Add the jeera until in splutters.  Add the urad and channa dhal until they turn golden.  Add the garlic until it turns brown.

2.  Add the onion and green chilies until the onion is translucent.

3.  Add the snake gourd until it browns in some places
4.  Cool everything and grind to a smooth paste.

5.  Heat oil and add the seasoning ingredients until the dhals turn golden. 

6.  Pour the seasoning on top of the chutney and 

Lemon Cucumber Chutney/ Dosakaya Puchadi

Difficulty Rating 3 (Grinding required, Special ingredient needed)

Dosakaya/ Lemon cucumber, peeled and cut into small pieces – 1 lb.
Green Chillies – 3 (optional)
Turmeric powder – ¼ tsp.
Urad dal – 1 tsp.
Chana Dal – 1 tsp.
Mustard seeds – 1 tsp.
Cumin seeds/Jeera – ½ tsp.
Tamarind pulp – 1 tsp.
Oil
Asafoetida – a pinch (optional)
Salt to taste

Seasoning:
Oil
Chana dal – 1 tsp. (optional)
Red Chillies – 2 (adjust)
Cumin seeds/Jeera – ¼ tsp.
Mustard seeds – ¼ tsp.
Asafoetida – Pinch (optional) Curry leaves – 1 sprig (optional)

1. Heat oil and once it is hot, add chana dal, rad dal, green chilies, mustard seeds, cumin seeds, and grind to a powder along with salt, turmeric and about ½ of the cucumber.
2. Add the above mixture to the remaining cucumber.  Mix well
3. Heat oil.  Add seasoning ingredients. Once the dahls begin to become golden, remove from heat and add to the cucumber mixture.
4. Mix and serve with rice, chapatti, kichidi, dosa or idli.

Cauliflower (Gobi) and Potatoe (Aloo) Curry

Difficulty Rating 1

Amchoor powder – ½ tsp. (optional)

Cauliflower, cut into small pieces – 1 head

Coriander leaves, chopped – 1 bunch (optional)

Cumin seeds – 1 tsp.

Garam masala – 1 tsp.

Ginger- garlic paste – 1 ½ tsp.

Peas – 2 Tbsp. (optional)

Green chili – 2 (optional)

Oil as needed

Onion, diced very small – 1

Potatoes, cubed – 4

Red chili powder – 1 tsp. (adjust)

Salt to taste

Tomatoes, diced small – 3

Turmeric – ¾ tsp.

1.   Heat oil in a pan and add the cumin seeds until they pop.  Then add the ginger garlic paste for a minute. 

2.  Add the tomato, onion and green chili and turmeric and cook until the tomato becomes pulp and the oil comes to the top.

3.  Add the rest of the spices along with about ½ a cup of water.

4.  Add the potatoes and cauliflower and slat.

5.  Cook covered stirring occasionally until the vegetables are done.

6.  Add the garam masla and mix.

7.  Serve hot with flat bread such as chapatti, roti or naan.

Cook Book

I have recently compiled all of my recipes into a cook book.  If you're interested, you can see it here.  Feel free to print and share. 

Tindoora Fry

Difficulty Rating 2 (Special Ingredient needed)

Tindora – 1 lb.
Red Chilly powder – 3 tsp.

Rasam powder – 3 tsp.
Turmeric powder – 1 tsp.
Amchur(dry mango) powder – 1 tsp. (optional)
Salt to taste

Oil as needed
Mustard seeds - ½ tsp.
Urad Daal - ½ tsp.
Curry leaves - 3 to 4 (optional)

1.  Wash and remove top & bottom of the tindoora. Cut them lengthwise into quarters.

2.  In a bowl mix tindoora with salt, amchur, chilly and turmeric powder.

3.  Set it aside for 15-30 minutes.

4.  Heat a pan with oil, mustard, urad daal. When mustard starts to splutter, add curry leaves and the tindoora mixture and stir. 

5.  Let it fry covered at medium heat for around 10mins. 

6.  Once the tindoora is cooked, open the lid and fry for about 15mins in low-medium heat until it is dry.

7. Serve it with rice or chapathi

Bottle Gourd and Tomato Chutney

Difficulty Rating 3 Grinding required, Special Ingredients needed)

Bottle Gourd, cubed with skin –  ½ cups

Chana dal – ½ Tbsp

Urad dal – ½ Tbsp

Cumin Seeds – 1 tsp

Coriander Seeds - 1 tsp (optional)

Corainder leaves – 1 TBsp (optional)

Dry Red Chilies – 2 (adjust)

Garlic cloves – 4-5

Jaggery or Sugar – 1 tsp (optional)

Tamarind, soaked in ¼ cup of water and keep the juice–  1 ½ inch ball

Salt to taste

Oil as needed

Seasoning:

Mustard Seeds – ¼ tsp

Urad Dal – ½ tsp

Dry Red chilies – ½ adjust to taste

Curry Leaves – a few

Oil as needed

1.    Heat oil in a medium sized pan, add the bottle gourd cubes and sauté for a few minutes until the raw smell is gone and it begins to become dry.  Set aside and let cool.

2.    Heat oil, add chana dal, urad dal, cumin seeds and coriander seeds and fry for a few minutes until the dals turn red.  Remove and keep aside.

3.    In the same pan as above, add garlic, red cilies, green chillies, coriander leaves and curry leaves and fry until the spices begin to pop.  Remove and keep aside. 

4.    Once everything is cool, grind the dlas first until they are a powder, then add the rest of the ingredients with the tamarind extract and salt and grind to a paste. 

5.    Heat a small amount of oil and add mustard seeds and let them pop urad dal and heat until it turns red.  Then add the curry leaves and dry red chili and stir for a few seconds. 

6.    Add to the ground chutney and stir

Bottle Gourd Chutney

Difficulty Rating 3 (Gridding required, Special Ingredients needed)

Bottle gourd cut into ½ inch cubes  – ½

Garlic, crushed and skin removed – 3 cloves

Dry Red Chili – 3 (adjust to takes)

Tomatoes, diced – 1 large

Curry leaves – 1 sprig (optional)

Coriander leaves – small handful

Salt – to taste

Oil

Seasoning:

Mustard seeds – ½ tsp

Urad dal – ½ tsp (optional)

Curry leaves – a sprig (optional)

1.   Heat oil in a pan.  Add red chili and garlic, fry until the garlic turns golden.

2.   Add the bottle gourd pieces and fry until it becomes a little transparent.

3.   Add tomatoes and fry for until the tomato breaks down and releases its juices

4.   Add coriander leaves, curry leaves and salt.

5.   Remove from heat and let it cool.

6.   Once it is cook, grind it in a blender or food processor.

7.   Heat a small amount of oil and add the mustard seeds and urad dal.  Once it splutters, add the curry leaves and fry for a few seconds.  Pour this mix into the chutney and stir.

Chick Peas Curry (Chole)

Difficulty Rating 3 (pressure cooker needed)

Chick peas, soaked for at least 3 hours and pressure cook – 2 cups (or use 2 cups canned)

Onions – 2 medium

Oil as needed

Curry leaves – 5=6

Green chilies – 4 (adjust to taste)

Tomato – ½

Ginger Garlic Paste – 1 Tbsp

Chili Powder – ½ tsp

Garam masala – ½ tsp

Chole Masala – ½ tsp (optional)

Coriander leaves – 2 Tbsp

Bay leaves – 2

Cloves – 4

Cinnamon – 1 stick

1.  Heat oil in a pan, add bay leaves, cloves, and cinnamon until they pop. 

2.  Add onions and fry them until golden brown.

3.  Add green chilies, curry leaves and ginger garlic paste and fry until the raw smell is gone.

4.  Add the tomatoes until they break down.  Add salt, turmeric, red chili powder, garam masala and chole masala and mix.

5.  Let it continue to cook until everything drys out.

6.  Add the cooked Chana dal (chck peas). 

7.  Cook for about 5 minutes.  It should be dry and stick together a little bit.

8.  Garnish with the coriander leaves and remove from heat.

9.  Serve hot with flat bread.

Flat bread (Poratta)

Difficulty Rating 4 (Difficult prep)

Flour (white or wheat) – 4 cups

Salt – ½ tsp

Baking powder – ½ tsp

Sugar – 1 tsp

Egg, beaten – 1

Oil – ¼ cup

Water – 1 cup (plus more as needed)

1.  In a large bowl mix the flour with the salt and baking powder very well.

2.  Mix in the sugar, egg, oil and enough water to make a soft pliable dough. 

3.  Cover and set aside for an hour.

4.  Divide the dough into 16 pieces of equal size.

5.  Cover with a damp towel and set aside for another hour.

6.  On an oiled surface, stretch each ball into a flat disk.

7.  Spray with cooking oil, fold in half. Spray again and fold into a quarter.

8.  Roll out into a large flat tortilla shape.

9.  Spray again and fold in half.  Spray one last time and fold into a quarter.

10.    Roll out into a tortilla shape one more time.

11.    Cook on a hot griddle for 1 to 2 minutes until lightly brown on both sides.

12.    Remove from heat and keep in a thermal side.