My Indian Recipes

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 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...

Difficulty Rating 2 (Special ingredient needed) 2 cups Brinjal (small Indian eggplant) washed and cut into quarters or eighths (depending on size) 1/8 tsp. chili powder 1 tsp. coriander powder ½ tsp. cumin powder Oil ½ cup onions chopped 1 cup potatoes peeled and cut into small bite sized cubes Salt 1 cup tomatoes chopped ½ tsp. turmeric 1 tsp. ginger garlic paste Heat oil.  Add onions and cook until transparent. Add turmeric, chili powder and ginger garlic paste and fry for a minute. Add brinjal and potatoes and mix and cook covered until the potatoes are mostly cooked but still a little firm. Add the tomatoes, coriander powder and cumin powder and cook until the tomatoes start to break down. Stir occasionally. Add Salt. Serve with rice or chapati

Difficulty Level 2 (prep time required) 3 large potatoes, peeled, boiled and cubed 1 large onion sliced thin pinch of turmeric powder 1 1/2 tsp red chilli powder 1/4 tsp coriander powder 1/4 tsp cumin powder large pinch hing/methi powder (optional) salt to taste 1 tbsp oil Seasoning: 1/2 tsp mustard seeds 3/4 tsp cumin seeds 1 tsp urad dal (optional) 1 sprig curry leaves (optional) 2-3 crushed garlic cloves 1   1.     Heat oil, add the mustard seeds and as they crackle, add the cumin seeds and urad dal and cook until the dals turn red. 2.     Add the crushed garlic and curry leaves and saute for a few seconds until the garlic becomes golden. 3.     Add the sliced onions and heat for a few minutes or till they turn transparent. 4.     Add red chilli powder, turmeric powder, hing powder, cumin powder, coriander powder and salt. Stir. 5.     Add the boiled potato and combine and cook stirring until the potat...

Difficulty Rating 4 (Grinding required, Special Ingredients required) 2 Potatoes 2 Onions (small) 3 tsp Poppy seeds 3 tsp Dry Grated Coconut 3 Tbsp Peanuts (roasted) 1 tsp Ginger garlic paste 1 Tomato (diced) 2 Cloves 2 Cardamom (elachi) ¼ tsp Black(white)cumin seed 1 in Cinnamon Stick 2 Bay leaves 4 tsp Cashews 4 Green Chili 3 Cups Water Oil Make a paste of: 1 ½ Tbsp Sour Cream 1 ½ Tbsp Curd 1 tsp Chili powder ¼ tsp Turmeric 1 tsp Salt 1 tsp Coriander powder 1. In a small mixing bowl combine all the ingredients to be made into paste and mix thoroughly and keep aside. 2. Peel, dice and boil potatoes 3. In a mixer or grinder, blend the poppy seeds and grated dry coconut add 1 tbsp of wat...

Difficulty Rating 2 (Prep time required) 1/4 cup Cubed carrots & Green peas (boiled for 5 mts) 2 medium sized Onions (Sliced lengthwise) 3 -4 Green chillies finely chopped (Optional) 2 tbsps Chana dal (Split bengal gram) (Optional) 1 tsp Jeera (cumin seeds) 1 tsp Mustard Seeds 1 sprig Curry leaves (Optional) 1/4 tsp Turmeric 2 medium Potatoes 2 tbsps Besan (Chickpea flour/Senagapindi) –(Optional) 1 tbsp Oil Salt to taste 1. Peal and dice the potatoes boil them for about 10 minutes until very soft and mash them roughly. 2. Heat oil. Add chana dal, mustard seeds and jeera and fry for 2 min. on medium flame. 3. Add chopped green chillies and fry for another minute. 4. Add onions and fry till soft and slightly brown in color. 5. Add boiled green peas and carrots, curry leaves, turmeric and fry for 2 min. on medium flame. 5. Add boiled potatoes, salt and fry for 4 - 5 minutes on medium heat stirring occasionally. 6. Mix besan (chick pea flour) in a 1/4 cup water to smoot...

Difficulty Rating 2 (Grinding required) 5 Radish (cut into cubes) 1 Medium potato (cut into cubes) 2 Onions (chopped) 1 cup Green peas (boiled) 1 sm bnch Coriander leaves 1 Large Tomato (puree in a grinder) 1 tsp Garlic paste 1 tsp Ginger pate 1 Bay leaf (optional) 1 tsp Garam masala 1 tsp Chillie powder one pinch turmeric Salt to taste 1 tbsp Oil 1 cup Water 1. Heat oil in a pan, add bay leaf, chopped onions, turmeric and fry till soft. 2. Add cubed potato and radish pieces, mix well and cover with lid. Allow to cook on low flame till they turn soft. 3. Add green peas, ginger & garlic paste, salt to taste, garam masala and fry for about 2 min. 4. Add chillie powder, tomato puree and a cup of water. Mix well and allow to cook on medium flame till thick gravy is formed. Garnish with coriander and serve hot with rice or chapati.

Difficulty Rating 2 (Prep time required) 4-5 Medium Potatoes 1 big Onion 2 to 3 Tomatoes 1 strand Curry leaves (optional) ½ cup Coriander leaves (optional) ½ tsp Cumin seeds ½ tsp Mustard pinch Asafetida (hing) (optional) 1tsp Garam masala ½ tsp Turmeric powder 1 tsp Red chilli powder 1 tsp Gram flour (besan) –mixed with water (optional) 1 tbsp Oil 1. Cook potatoes with salt and water; peel and lightly mash them (they should still be a bit chunky). 2. Heat oil in a pan; add mustard, cumin seeds, asafetida, curry leaves and onion and fry till the onions turn transparent. 3. Add tomatoes, turmeric powder, garam masala powder and red chilli powder. Fry till the oil separates. 4. Add the mashed potatoes, salt, and a little water. Boil for 5-6 mins and add the gram flour mixed with water. This helps in binding the saagu. 5. Finally check for salt and garnish with chopped coriander leaves. This Saagu goes best with Rave Idli (Semolina Idli) and Coconut or Raw chutney. You can ...

Difficulty Rating 2 (Special Ingredient needed) Methi (or Fenugreek) leaves are a favorite in many Indian dishes. They are commonly thought to help with indigestion and also have a number of other medicinal uses. Raw methi leaves have a bitter taste, which can be confined to a minimum in cooking process. Methi leaves can be found fresh at some international farmers markets and are often sold froze at the Indian grocery store. This recipe is equally good without the methi if you are unable to find it. 4 Potatoes peeled and cubed 1 bunch fresh Fenugreek Leaves or 1/2 pk frozen 1 Tbsp Oil 1 small Onion finely chopped 3 cloves Garlic finely chopped Green Chilies – to taste, finely chopped (optional) 1/2 Tbsp Coriander Powder Red Chili Powder – to taste 1/2 tsp Turmeric Powder Salt – to taste 1 medium Tomato – chopped 1. Wash Fenugreek Leaves well (2 to 3 times) in a tub of water and chop. 2. Place leaves in a medium bowl and sprinkle salt on them. Mix well and keep asi...

Difficulty Rating 1 Oil (to cover the bottom of the pan) 6 Curry leaves (optional) 1 Onion diced 2 cups Tomato diced 1 tsp Cumin 1 ½ tsp Coriander 1 ½ tsp Chili powder 1 tsp Ginger paste 1 tsp Garlic paste ½ tsp Turmeric 1 tsp Salt 2 Potatoes 1. Peel and dice potatoes. Hite in water with some salt just until the water boils and then turn off the heat and leave in water for 10 minutes. (They should still be firm.) 2. Heat oil. Add the curry leaves until they splutter. Add the onions until they are golden. 3. Add ginger garlic paste and stir 4. Add tomato, spices and salt until the tomatoes break up. 5. Add the potato and about ½ a cup of water. 6. Cover and simmer for about 10 minutes until the potatoes are just done. 7. Serve hot with rice or flat bread.