My Indian Recipes

Difficulty Rating 4 (Special ingredients needed, grinding required, pressure cooker helpful) Mixed Vegetables (like potato, carrot, green beans, okra) – ¾ of a lb. (or about half a bag of frozen “stew” vegtables.) Masoor Dahl – ¼ cup. Water – 2 1/4 cups Sambar powder – 1 ½ Tbsp. Dry grated coconut – ¼ cup. Tamarind – about 2 Tbsp. ball soaked in about 1 cup of water and pulp removed Mustard seeds – ½ tsp. Cumin seeds – ½ tsp. Curry leaves – 1 stem Dry Red Chili – 2 or 3 (optional) Oil – about 3 Tbsp. Salt to taste Combine vegetables, dahl, water and salt in a pressure cooker and cook for 3 whistles.   Alternatively combine in a pan, cover and cook until vegetables are soft and dahl is done. I n a high power, good quality mixer, combine sambar powder and coconut powder.   Mix adding water as needed until they become a paste similar to peanut butter. Heat oil in a small pan.   Add mustard seeds, cumin seeds, curry leaves a...

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

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.  

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.   Ad...

Difficulty  Rating 4 (Difficult prep, grinding required, prep  beginning  the previous day) 2 cups Rice ¼ cup Toor dhal ¼ cup Chana dhal ¼ cup Moong dhal ½ a cup Urad dhal 10 Red chillies 1 cup Tapioca pearls 1 cup Quick cooking oats 1 teaspoon Cumin seeds 1 inch piece Ginger ¼ teaspoon  Asafoetida powder Salt to taste Cover the rice, dahls and red chilies with water and soak overnight.  Separately, cover the tapioca pearls and soak  overnight. In the morning, drain the excess water and combine the tapioca, ginger and oatmeal with the rice and dahls and grind to a smooth batter adding water until it is a very thin smooth consistency. In a small pan, heat some oil and add cumin seeds until they splutter and then add the asafoetida powder.  Mix this together with the dosa mix and add some salt Heat a griddle and pour a ladle of batter in the center and spread it to a circle. Cook till it becomes crispy on that side .Flip over and cook f...

Difficulty Rating 4 (Difficult prep etc.) This dish is a traditional favorite from my husband's home town.  I don't have my own recipe for this one but I highly recommend this one  http://www.vahrehvah.com/Hyderabadi+Chicken+Biryani:3144 . It is relatively easy compared to many biryani recipes and it is also very authentic.  It's really worth the work.

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 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 4 (Grinding required, Special Ingredients needed) 4 Large Tomotoes 2 Green chillies 2 Red chillies 1 in Tamarind 2 pods Garlic (optional) 2tsp Oil Salt to taste For the powder 2 tsp Corriander seeds 2 tsp Sesame seeds 1 tsp Cumin seeds 1. Dry roast the ingredients for powder. 2. Allow to cool and grind in a mixer. 3. Heat oil in a pan and fry the tomato red and green chillies. 4. Add salt tumeric powder and tamirind and cook till the tomato are soft. Remove from flame. 5. Allow to cool and grind to a smooth paste. 6. Add the powder and mix well. 7. Transfer to a serving bowl and garnish with chopped corriander. 8. This spicy pachadi goes well with rice, rotis, idlis, and dosas.

Difficulty Rating 4 (Difficult prep, Grinding required, Special Ingredients needed) 1 lb Shrimp 3 Onions finely chopped 5 to 6 Green chililes (slit into two halves) (optional) 2 sprigs Curry leaves (optional) Sm bunch Coriander leaves a (finely chopped) 1 tsp Turmeric 2 tsp Chillie powder (or to taste) Salt to taste 3 TBsp Oil 1-2 cups Water 2 tb sp Poppy seeds 6 Cloves 3 Cardamom Small Cinanmon stick 2 TBsp Coriander seeds 3 TBsp Cashew nuts 1″ Ginger 3 cloves Garlic 1. Grind poppy seeds, cloves, elaichi, cinanmon stick, coriander seeds, cashew nuts, ginger, and garlic to smooth paste. 2. Wash shrimp with water and little turmeric powder. Add ground masala paste, chillie powder, a pinch of turmeric, and salt, leave aside for 15 min. 3. Heat oil, add chopped onions, a pinch of turmeric, curry leaves, green chillies and fry till onions turn soft. 3. Add prawns and mix well. cover with a lid for 6 mts and let it cook in low flame. 4. Remove the lid, add water, cover and c...

Difficulty Rating 4 (Difficult prep, Grinding required, Special Ingredients needed) 1 lb Chicken (wash and cut into bite size pieces) 2 Tomatoes (Pureed) 1 ½ tsp Ginger & Garlic Paste ¼ tsp Turmeric powder 2 tsps Chilli powder Salt to taste 3 tbsps cooking oil 8 to 10 Curry leaves (optional) 3 Green chilies (slit into halves) 2 Medium onions (about 2 cups of chopped or sliced lengthwise) 2 tbsps Coriander leaves finely chopped (for garnish) For the masala 4 Cloves (lavangalu) 4 Pepper corns (miriyalu) 2 Elaichi ¼ tsp Cumin seeds (jjeera) ¼ tsp Coriander seeds (dhaniyalu) 1 inch Cinnamon stick (dalchini) 1 tbsp Poppy seeds 1 tbsp Cashew nuts (roasted with ¼ tsp of oil) 1. In a bowl, mix the chicken with tomato puree, ginger & garlic paste, salt, turmeric powder and chilli powde. Set it aside for about 5 min. 2. In a sauce pan, add the chicken mixture, 2 cups of water and cook till the water evaporates and the chicken pieces turn soft. (about 15-20 mt...

Difficulty Rating 3 (Difficult prep, Special Ingredient needed) Indian "drumstick" is a unique vegetable. It grows from a tree and is extremely long (perhaps a yard or more). It can be found at some ethnic stores or cut and frozen at the Indian grocer. It has a distinct somewhat bitter flavor. Typically, Indians just scrape out the insides and eat them, leaving the hard outside behind. 2 Drumsticks/munaga kaaya (or one bag frozen) 1 large onion - finely chopped 2 tomatoes - finely chopped 2 TBsp cooking oil 3-4 garlic - roughly crushed ½ tsp cumin seeds/jeera 10-12 curry leaves ½ tsp turmeric powder 1 tsp chilli powder Salt to taste 1. Scrape the skin off of the drumsticks, cut into 2 “pieces. 2. Cook in boiling water for 5 mts, discard water and set aside 3. Heat 1 tsp of oil in a vessel and fry the drumsticks for 2-3 mts on medium flame. Set aside. 4. In the same vessel, heat remaining oil. On medium flame add crushed garlic and curry leaves. Toss them for ...

Difficulty Rating 4 (Special Ingredients needed, Pressure cooker needed) 1 cup Rice ½ cup Moog Dahl 2 in piece Grated Ginger 1 Green chili finely chopped (optional) 1 tsp Peppercorns ½ tsp Jeera (cumin seeds) Few Cashews chopped 1 Tbsp Ghee (or oil) 4 cups Water Salt to taste (about 2 tsp) 1. In a pressure cooker add rice, dahl, water and salt and cook for 4-5 long whistles. If you do not have a pressure cooker, cook covered in a pan until the rice is done. 2. Heat ghee (or oil). Add all of the remaining ingredients. Cook until the cashews brown (be careful the burn quickly). 3. Mix the oil mixture with the rice/dahl mixture. 4. Serve hot. (This is good with Peanut chutney or tomato puchera.)

Difficulty Rating 4 (Special Ingredients needed) 2 heaped tbsp ragi powder 1/2 cup milk 3/4 cup water 2 tsp badam powder 1 1/4 tbsp jaggery syrup (adjust) pinch elachi/cardamom powder (optional) 1. Add a little cold water to the ragi powder and make a smooth paste and keep aside. 2. Heat water and milk in a stainless steel vessel and when it begins to boil, add this paste and stir continuously to avoid any lumps. 3. Add jaggery and badam powder. Continue stirring on medium flame and you will find that it thickens. 4. After 3-4 mins, add the cardamom powder and continue stirring for a min and remove from heat. Serve warm or cold.

Difficulty Rating 4 (Grinding required, Special Ingredients needed, Pressure cooker needed) 1 cup Rice ½ cup Moong dahl 3 cups Water 1 sm piece Cinnamon 2 Cardamoms 2 Cloves ½ tsp Black peppercorns 2 Onions diced 4-5 Green chilies Few Curry leaves (optional) 1 Tbsp Ginger Garlic paste Salt to taste (about 1 ½ tsp) Pinch Turmeric Oil Sm bunch Cilantro chopped (optional) 1. Combine the rice, dahl and water in a pressure cooker. 2. Heat the oil. Add the cinnamon, cardamom, cloves and black peppercorns until they splutter. 3. Add the turmeric, curry leaves, chili and onion and fry until golden. Add the ginger garlic paste. 4. Add this to the pressure cooker and cook for about 5 whistles. 5. Garnish with cilantro. 6. Serve with Sambar, Curd (plain yogurt) or Indian pickle.

Difficulty Rating 4 (Difficult prep, Grinding required, Special Ingredients needed) Set1: ½ rice cup Whole Mung ¼ rice cup Chana dal ¼ rice cup Split Urad dal ¼ rice cup Peanuts Set 2: 15 no. Green Chilies (Optional) 2 cloves Garlic Set 3: handful Curry leaves (optional) handful Coriander Leaves (optional) Salt to taste Lemon juice to taste. Set 4: Water as required 1. Roast Set 1 separately. 2. Roast Set 2 together. 3. Grind Set 1 in to a fine powder. 4. Add Set 2 to Set 1 and grind again. 5. Add Set 3 to the above and grind again. 6. Add water and grind into a thick paste. Check for salt, lemon tartness and any herbs. Empty these in to a bowl. 7. Serve with Dosa, Idli or Pesarettu.

Difficulty Rating 4 (Difficult prep, Special Ingredients needed, Pressure cooker needed) White Peas Garlic Green/Red Chilies Whole garam masala (optional) Whole black pepper (optional) Onions Tomatoes Turmeric Coriander Powder Cumin Powder Garam Masala/ Chole Masala Coriander Leaves (optional) Cooking Directions: Before you start, soak the peas in water for a 6-8 hours before cooking. 1. Pressure cook the peas with plenty of water (about 2:1), turmeric and salt. Cook for 3 whistles, take it off the hot stove and let the pressure release by itself to allow peas to cook fully. If the peas are not fully cooked, boil them on low until they are done. 2. Heat oil and add 2-3 chilies (red/green), 3. Add 4 lightly mashed cloves of garlic, whole garam masala and whole black pepper. 3. When the garlic cloves change color to golden brown, add chopped onions. 4. When onions are cooked, add tomatoes (about1:2 with respect to onions). 5. Add turmeric, salt, a small quantity of coriander and cumi...

Difficulty Rating 4 (Special Ingredients needed, Pressure cooker needed) Set 1: 1 rice cup Toor Dal ¼ of 1 Cabbage (chopped finely) 6 no. Green chillies (sliced round) (optional) ½ tsp Turmeric 2 ½ rice cups Water Set 2: 1 Tbsp Oil or Ghee ¾ tsp Mustard seeds ½ tsp Cumin seeds 4 no. Red chillies (split in half) 1 sprig Curry leaves 4no. Garlic pods (smashed lightly) 1 flat tsp Tamarind paste (Optional) Proceed: 1. Cook Set 1 in a pressure cooker with weight on, until smooth. Release the pressure; add salt to taste and mash well. 2. Heat oil and fry the ingredients in Set 2 in the order given above. 3. Add tamarind paste to the oil and seasonings and cook for a min. 4. To that add cooked dal mixture, add ½ rice cup water and bring to boil once and switch off. 5. Serve with Rice or Poppadums, Ghee and Yoghurt on side.

Difficulty Rating 4 (Difficult prep, Special Ingredients needed, Pressure cooker helpful) ¼ cup and 2 TBsp vegetable oil 1 ½ tsp chopped garlic ¾ tsp finely chopped green chile peppers ¾ cup chopped onions 1 ½ tsp grated fresh ginger ¾ cup chopped tomatoes 1 ½ cups cauliflower, finely chopped ¾ cup chopped cabbage ¾ cup green peas ¾ cup grated carrots 3 potatoes, boiled and mashed 2 TBsp ¾ teaspoon pav bhaji masala salt to taste 2 ¼ tsp lemon juice 6 (2 inch square) dinner rolls 1 tsp butter 3 TBsp finely chopped onion 2 ¼ tsp finely chopped green chile peppers 3 TBsp chopped fresh cilantro Directions 1. Put cauliflower, cabbage, peas, carrots and potatoes in the pressure cooker and cook for 1 whistle. 2. Remove vegetables from the pressure cooker and lightly mash 3. Heat the oil in a wok over medium heat. Saute garlic and green chile for 30 seconds, then stir in onions and ginger. Cook until onions are brown. Add tomato...

Difficulty Rating 4 (Difficult prep, Grinding required, Special Ingredients needed) I often call this vegetable the alligator vegetable. If you look at the picture, you will see why :). Karela (Bitter Gourd) or the bitter gourd has a very unique flavor and is rich in a number of nutrients. It has many therapeutic usages and is used in alternative medicines to treat many diseases. It can be found fresh or frozen in many Indian grocery stores. 4 medium bitter gourds 1 onion, sliced thinly 1 large tomato, pureed ½ cup coconut milk 1 TBsp oil 2 TBsp jaggery grated (or brown sugar) 1 tsp tamarind pulp 4 garlic cloves, minced or pureed 1inch ginger, minced or pureed ¼ cup chopped coriander leaves for garnish (optional) Roast until golden brown and then powder: 3 red chillies 1 tsp sesame seeds (optional) 1 tsp cumin seeds 1 TBsp coriander seeds 1. Slice the karela lengthwise, remove the hard seeds, slice into thin strips. 2. Cover the karela with salted water and set aside...