My Indian Recipes

Difficulty Level 3 (Griding  required ,  preparation  time required) 1 cup sprouted moong beans 1 stalk curry leaves 1 tsp. coriander leaves finely chopped 3-4 pinches asafoetida 1/2 tsp. mustard & cumin seeds mixed 2 tbsp. oil salt to taste 1/2 cup tamarind water extract For paste: 1/2 fresh coconut (1 cup grated) 1″ piece ginger 1 tsp. coriander seeds 3 dry whole red chillies 1/2 tsp. methi (fenugreek) seeds (optional) 1/2 tsp. cumin seeds Cover the sprouts with water and add some salt. Boil until the sprouts are tender. Roast the coconut until golden and then grind into a smooth paste with ginger adding water as needed.  Dry roast the coriander seeds, red chilies, methi seeds and cumin seeds, add to the already ground coconut paste and grind again. Heat oil, add cumin and mustard seeds and once they splutter, add curry leaves and asafoetida. Stir, add the paste and stir Add tamarind water and bring to a boil. Add sprouts, and simmer fo...

Difficulty rating 3 (Grinding required) 3 Tomatoes chopped 2 Onions diced 2 Tbsp Urad dhal handful Coriander leaves handful  Mint leaves 2 Red chillies ½  tsp Tamarind paste (optional) 1 tsp Oil Salt to taste Heat a little bit of oil in a pan and roast the dhal and red chillies until the dhal turns golden and then set aside. Heat oil and cook onions until soft. Add the tomatoes until they break down. Add the mint and coriander leaves until they wilt and then turn off the heat off and allow to Cool. Grind the dahl and red chilies to a powder Next add the tomato-herbs mixture, salt and tamarind paste and grind to a paste. Add a little water if necessary. Serve as a side dish with kichidi, idli, dosa or rice.

Difficulty  Rating 4 (Difficult prep, grinding required, prep  beginning  the previous day) 2 cups Rice ¼ cup Toor dhal ¼ cup Chana dhal ¼ cup Moong dhal ½ a cup Urad dhal 10 Red chillies 1 cup Tapioca pearls 1 cup Quick cooking oats 1 teaspoon Cumin seeds 1 inch piece Ginger ¼ teaspoon  Asafoetida powder Salt to taste Cover the rice, dahls and red chilies with water and soak overnight.  Separately, cover the tapioca pearls and soak  overnight. In the morning, drain the excess water and combine the tapioca, ginger and oatmeal with the rice and dahls and grind to a smooth batter adding water until it is a very thin smooth consistency. In a small pan, heat some oil and add cumin seeds until they splutter and then add the asafoetida powder.  Mix this together with the dosa mix and add some salt Heat a griddle and pour a ladle of batter in the center and spread it to a circle. Cook till it becomes crispy on that side .Flip over and cook f...

Difficulty rating 3 (grinding required, several steps) 2 cups cabbage chopped ¼ cup moong dal Salt as needed Grind ¼ cup coconut powder ½ tsp cumin seeds (jeera) 2 small onions 2 green chilies Seasoning 1 tsp Mustard seeds ¾ tsp Urad dahl Sprig curry leaves 1 tsp oil   Cook the dahl covered with 2-3 cups of water until it breaks down Cook the chopped cabbage with 1& ¼ cups of water till done. Add the dal and stir well. In a separate pan, dry roast the coconut powder and set aside.   In the same pan from above heat some oil and roast the cumin seeds until they splutter then add the onions and green chilies until the onions become golden. Grind the coconut powder and onion mixture into a paste and then stir into the cooked cabbage and bring to boil and temper In a separate pan heat the seasoning ingredients until the dahl turns golden. Add the seasoning to the cabbage. Mix well and serve with rice.

Difficulty rating 2 (Blender or mixer needed) 2 large Onions  diced 1 large Tomato diced 3 pods Garlic small ball Tamarind 2 or 3 Dry red chillies 1 tbsp Oil Salt to Taste ¼ tsp Mustard seeds ¼ tsp Cumin seeds 4-5 leaves Curry leaves pinch Asafoetida 1 tsp Oil Heat oil and add the dry red chillies. Then add the onion and garlic for a few seconds until the onion turns golden. Add the tomatoes until cooked. Add the tamarind and cook for a few seconds and then allow to cool. Blend everything to a smooth paste. Add salt and a little water if needed. Heat a pan, and add oil. Add the mustard seeds, cumin seeds, Asafoetida and curry leaves. Pour this over the ground chutney and serve hot with Rice, Idly, Dosa or Kichidi.

Difficulty Rating 2 (pressure cooker beneficial) Methi (or fenugreek leaves) are a fresh green leafy vegetable.  They are a bit sour and have lots of nutritional value.   They can often be found fresh or frozen in your local Indian Grocery store.   1 bunch Methi Leaves (or half a pack frozen) 1 med Onion (chopped) 1 Tomato (chopped) ½ cup Moong Dhal 3 cups Water 4 Dry Chilies 1" ball Tamarind soaked in ¼ cup water 2 pods Garlic Salt to taste 2 Tbsp Oil ½ tsp Mustard seeds   Clean and wash the greens thoroughly.   In a pressure cooker, add the dhal, onion, tomatoes, greens, dry red chilies, juice from the tamarind, garlic and salt to taste. Cook for about 4 whistles Check for salt. In another pan, heat oil and add mustard seeds. When they sputter, add them to the above greens mixture and allow it to boil for a couple of minutes. Serve hot with rice or chapatti and vegetable fry.  

Difficulty Rating 2 (Grinding Required) ¼ cup Urad Dhal 2 or 3 Green Chillies 1” piece Ginger 4 pods Garlic ½ in ball Tamarind soaked in ¼ cup water and juice extracted 2 tbsp                      Oil Salt to taste   1.         Clean the Mint leaves.   2.         Heat oil.  Add the Urad Dhal and fry till it becomes golden.   3.         Add Green chillies, garlic and ginger and cook till don’t smell raw.   4.         Add the tamarind.  Turn the heat down and let everything simmer, and then add the mint leaves.   5.         When the mint leaves start to wilt and a nice aroma emanates, turn off the stove and allow the mixture to cool complet...