My Indian Recipes

Difficulty 4- Special Ingredient needed, Grinding Required, Time Needed Here's an excellent eggplant curry I made recently.

Difficulty Rating 2 (Dicing) Black Beans – 2 15 oz. cans (rinsed and drained) Corn – 2 cups Red (or other color) Bell Pepper – 1, diced Garlic – 2 cloves, diced Shallots (or onion) – 2 Tbsp, diced small Salt – 2 tsp. Cayenne Pepper – ¼ Tbsp. Sugar – 2 Tbsp. Olive Oil – As needed (6-9 Tbsp.) Lime zest – 1 tsp (optional) Lime (or lemon juice) – 6 Tbsp. Cilantro – ½ cup, chopped Avocado – 2 chopped small (Optional) 1. Combine all ingredients except for avocados in a large bowl and mix well. 2. Cover and chill for a few hours or overnight. 3. Right before serving, add avocados and mix gently, being careful not to mash avocados. 4. Serve at room temperature.

Difficulty Rating 3 (Pressure cooker needed, Grinding required) Rice – 2 cups, cooked Spinach -1 bunch, chopped (or about 1 ½ cup frozen)  Carrot – 1 large, peeled and cubed  Onion – 1 small, diced  Ginger garlic paste – 2 tsp.  Oil – as needed  Cumin seeds (jeera) – 1 tsp.  Turmeric – ½ tsp.  Green chili slit – 1, or to taste (optional)  Bay leaf – 1  Salt – to taste (about 2 tsp.)  For the masala: Cinnamon – 1 inch  Cloves – 3  Cardamom (elachi) – 3  Coriander seeds – 1 Tbsp.  Peppercorns – 7  1. Grind all of the masla ingredients into a powder and keep aside.  2. Heat oil in a pressure cooker. Add the cumin seeds and bay leaf.  3. Once they pop, add the spice powder and fry for a minute.  4. Add the onion and fry until transparent.  5. Add the ginger garlic paste and stir.  6. Add the carrot and potato and cook until the pot...

Difficulty Rating 3 (Special ingredient needed, time needed) Channa dahl – ½ cup Chili powder – ¼ tsp. Onion, diced – 1 small Coriander leaves –      1 sprig (optional) Coriander powder- 1 tsp. Garlic, crushed – 3 cloves Cumin (Jeera) seeds – ¼ tsp. Curry leaves – 1 sprig (optional) Garam masala powder – 1 pinch Asafetida (hing) powder –      1 pinch (optional) Mustard seeds (avalu) – ¼ tsp. Oil – as needed Red chilli – 2 (adjust to taste) Salt – to taste Tindora – 1 lb. Tomato – 2 small Turmeric – pinch 1. Boil Chana dal covered with about 1 ½ cups water until it is mostly cooked but still whole and not mushy. 2. Heat the oil. Add red chillies, mustard seeds, cumin seeds and curry leaves until they pop. 3. Add garlic until slightly golden. 4. Add onion until transparent. 5. Add hing and turmeric and fry for a few seconds. 6. Add tomato, red chili ...

Difficulty Rating 2 (Special ingredients needed) Rice, cooked - 3 cups Chickpeas -1 cup Vegetables  - 1 cup, diced(Carrot,peas,fresh corn) Onion - 1 diced Bay leaf - 1 Cloves - 2 Cardamom -2 pods Fennel seeds - 1 teaspoon Turmeric powder -  a large pinch Salt to taste Oil - 1 teaspoon Coriander leaves to garnish (optional) 1.    Heat oil. Add the fennel, bay leaf, cloves and cardamom until they pop. 2.    Add onion till translucent. 3.    Add salt, turmeric, veggies, chickpeas and rice and mix well. 4.    Sprinkle a little water if it’s too dry. 5.    Cover and cook for 5 minutes on low flame. Serve hot garnished coriander leaves.