My Indian Recipes

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.

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.  

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...

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.   Ad...

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

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.

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.

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 

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) 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. Add the above mixture to the remaining cucumber.  Mix well Heat oil.  Add seasoning ingredients. Once the dahls begin to become golden, remove from heat and add to the cucumber mixture. Mix and serve with rice, chapatti, kichidi, dosa or idli.

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 na...

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. 

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

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,...

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 ...

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. ...

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.  ...