My Indian Recipes

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 (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 1 1/3 cup Oil 2 Onions diced 1 tsp Ginger 1 clove Garlic ½ tsp Turmeric 1 tsp Chili powder 1 ½ tsp Salt 2 cups Tomato diced 2 ¼ cups Basmati rice 3 cups Water 1. Heat the oil 2. Add the onions until golden. 3. Add the ginger, garlic, turmeric chili powder and salt and stir. 4. Add the tomato and cook until they break up. 5. Add the rice and stir. 6. Add the water. 7. Cover and cook stirring occasionally. 8. Serve with hard boiled eggs.

Difficulty Rating 1 2 cups Rice (uncooked) 4 Tbsp Lemon juice Salt to taste (about 1 ½ tsp) 6 Tbsp Oil ½ tsp Mustard Seeds 15 Curry leaves (optional) ¼ cup Peanuts 4 Green chilies ½ tsp Turmeric 1. Cook the rice. 2. Heat the Oil. Add the mustard seeds, peanuts and turmeric and fry until the peanuts are brown (be careful they burn quickly). 3. Add chilies, curry leaves and add lemon juice and salt. 4. Mix with the rice. 5. Serve with hard boiled eggs.