My Indian Recipes

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.