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