My Indian Recipes

Difficulty Rating 2 (Special Ingredients needed) 25 Lady’s fingers (okra) Wash, dry and cut into 1 ½ to 2 “pieces. 3-4 Tbsps Oil ½ tsp Mustard seeds (avalu) 1 tsp Cumin seeds (jeera) big pinch (Fenugreek) methi seeds (about 10) (optional) 8-10 Curry leaves (optional) 3 medium Onions (about 2 cups finely chopped) ¼ tsp Turmeric powder Salt to taste 2 tsps Chilli powder (adjust) 1 lime size Tamarind (soaked in ¼ cup of water and pulp extracted) 2 Tbsps Grated jaggery or 3 tbsps of sugar 1 garlic clove 1 tsp Cumin seeds (crush together coarsely with the garlic) 2 Tbsps freshly chopped coriander leaves for garnish (optional) 1. Heat oil. On low flame, add mustard seeds and cumin seeds. When they start popping, add methi seeds, and curry leaves for 30 seconds. Do not burn them. 2. Add chopped onions, turmeric and salt. On fry the onions till they turn light brown. Add chilli powder mix for a minute. 3. Add the okra (bendakaya) pieces, mix gently with the onions. ...

Difficulty Rating 4 (Special Ingredients needed, Grinding required) 10 Small Indian Brinjals or 1 large American Brinjal ½ tsp cumin seeds ½ tsp turmeric powder 4 medium onions chopped (makes about 4 cups of chopped) 8 to 10 Green chillies (adjust) 8 tsps grated coconut flakes 2 tsp coriander powder 4 tbsps oil For popu 2 tsp mustard seeds 1 tsp jeera (cumin seeds) 8 to 10 curry leaves (optional) 1 tsp cooking oil 1. Cut the Brinjal into long thin strips and soak in salt water. 2. Heat 2 tbsps of oil in a pan and throw in the cumin seeds. Let them crackle, then add chopped onions, green chillies, salt and turmeric. Cook on medium flame till the onions turn soft and golden in color. Allow to cool. Grind with coriander powder and coconut. 3. Meanwhile, heat 2 tbsps of oil in a vessel, and on medium flame fry the brinjals stirring occassionaly till soft but not mushy and the edges start turning golden brown. 4. Add the ground paste to the fried brinjals, and gently mix in ...

Difficulty Rating 3 (Special Ingredients needed, Pressure Cooker Needed) 2 cups Rice ravva, 5-6 Tbsp Oil ½ Tbsp Mustard seeds (avalu) ½ Tbsp Cumin seeds (jeera) 1 cup Moong dal (pesarapappu) 10-12 Curry leaves 3-4 Dried red chillies (tear into pieces) 1 Medium onion (finely sliced). 6 Green chillies (slit into halve lengthwise) 5 cups Water Salt to taste 1. Heat oil in a pressure cooker. On low flame add mustard seeds, cumin seeds and let them splutter. 2. Add moong dal, increase the flame to medium heat and fry till light golden brown (about 2-3 mts). Take care not to burn them while frying. 3. Turn the flame to low again. Add curry leaves, dried red chillies, and saute for a few seconds. Then add sliced onions, green chillies, salt and saute for 2 - 3 minutes. 4. Add water, adjust salt. Increase the flame and bring to a good boil. (Check the taste of the water. It should taste salty. If it isn’t salty then adjust.) 5. Reduce heat to low and slowly add the rava to water and m...