My Indian Recipes

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 2:  Special Ingredient needed Teasel Gourd, quartered – 1 lb. Mustard sees – 1 tsp. Cumin Seeds (Jeera) – 1 tsp. Onion, diced small – 1 small Green chilies – 2-3 (adjust to taste) Turmeric – ½ tsp. Red Chili powder – ½ tsp (adjust to taste) Coriander powder – 1 ½ tsp Curry leaves – a few (optional) Oil Salt Heat oil.  Add Mustard seeds and cumin seeds until the splutter Add onion, curry leaves and green chilies until the onion turns light golden. Add turmeric and red chili powder and mix. Add the teasel gourd and stir.   Cover and cook on low flame for a few minutes. When the vegetable is half done, add salt and coriander powder. Cook uncovered until the vegetable is cooked and very dry and crispy in some places. Serve hot with flat bread or rice and dhal.

Difficulty Rating 2 (Special Ingredient Needed) Snake gourd, peeled, insides scraped out and sliced thin – 1 large Mustard Seeds – 1 tsp. Urad dal – 1 tsp. Channa dal – 2 tsp. Red Chilllies – 5 (adjust to taste) Sambar Powder – 1 tsp Onion, diced – 1 medium Curry leaves – 6 Oil Salt to taste Shredded coconut – 1 tsp (optional) 1.     Heat oil in a pan and add mustard seeds until the pop.   Add dals, curry leaves and red chillies. 2.   Add the onion until it turns golden. 3.   Add the snake gourd and salt and mix. 4.   Cover with a   lid and cook until the gourd is translucent in some places. 5.   Add the smabar powder and cook for a few more minutes. 6.   Sprinkle with coconut powder and serve with chapatti, naan, roti or other Indian bread.

Difficulty Rating 3 (Grinding required, special ingredients required) Snake gourd, fresh, peeled, insides scooped out and diced– 2 cups Peanuts – 2 Tbsp. Urad dahl – 2 tsp. Channa dhal – 2 tsp. Cumin seeds (Jeera) – ½ tsp. Garlic – 2 cloves Salt to taste Onion, diced – 1 Green chilies – 2 (adjust to taste) Tamarind – about a tablespoon sized ball Oil Seasoning: Mustard seeds – 1 tsp. Curry leaves – a few Red chilies – 2 Urad dhal – 2 tsp. Chana dhal – 2 tsp. 1. Heat the oil.  Add the jeera until in splutters.  Add the urad and channa dhal until they turn golden.  Add the garlic until it turns brown. 2.  Add the onion and green chilies until the onion is translucent. 3.  Add the snake gourd until it browns in some places 4.  Cool everything and grind to a smooth paste. 5.  Heat oil and add the seasoning ingredients until the dhals turn golden.  6.  Pour the seasoning on top of the chutney and 

Difficulty Rating 3 (Grinding required, Special ingredient needed) Dosakaya/ Lemon cucumber, peeled and cut into small pieces – 1 lb. Green Chillies – 3 (optional) Turmeric powder – ¼ tsp. Urad dal – 1 tsp. Chana Dal – 1 tsp. Mustard seeds – 1 tsp. Cumin seeds/Jeera – ½ tsp. Tamarind pulp – 1 tsp. Oil Asafoetida – a pinch (optional) Salt to taste Seasoning: Oil Chana dal – 1 tsp. (optional) Red Chillies – 2 (adjust) Cumin seeds/Jeera – ¼ tsp. Mustard seeds – ¼ tsp. Asafoetida – Pinch (optional) Curry leaves – 1 sprig (optional) Heat oil and once it is hot, add chana dal, rad dal, green chilies, mustard seeds, cumin seeds, and grind to a powder along with salt, turmeric and about ½ of the cucumber. Add the above mixture to the remaining cucumber.  Mix well Heat oil.  Add seasoning ingredients. Once the dahls begin to become golden, remove from heat and add to the cucumber mixture. Mix and serve with rice, chapatti, kichidi, dosa or idli.

Difficulty Rating 2 (Special Ingredient needed) Tindora – 1 lb. Red Chilly powder – 3 tsp. Rasam powder – 3 tsp. Turmeric powder – 1 tsp. Amchur(dry mango) powder – 1 tsp. (optional) Salt to taste Oil as needed Mustard seeds - ½ tsp. Urad Daal - ½ tsp. Curry leaves - 3 to 4 (optional) 1.   Wash and remove top & bottom of the tindoora. Cut them lengthwise into quarters. 2.   In a bowl mix tindoora with salt, amchur, chilly and turmeric powder. 3.   Set it aside for 15-30 minutes. 4.   Heat a pan with oil, mustard, urad daal. When mustard starts to splutter, add curry leaves and the tindoora mixture and stir.   5.   Let it fry covered at medium heat for around 10mins.   6.   Once the tindoora is cooked, open the lid and fry for about 15mins in low-medium heat until it is dry. 7. Serve it with rice or chapathi

Difficulty Rating 3 Grinding required, Special Ingredients needed) Bottle Gourd, cubed with skin –  ½ cups Chana dal – ½ Tbsp Urad dal – ½ Tbsp Cumin Seeds – 1 tsp Coriander Seeds -  1 tsp (optional) Corainder leaves – 1  TBsp (optional) Dry Red Chilies – 2 (adjust) Garlic cloves – 4-5 Jaggery or Sugar – 1  tsp (optional) Tamarind, soaked in ¼ cup of water and keep the juice–  1 ½ inch ball Salt to taste Oil as needed Seasoning: Mustard Seeds – ¼ tsp Urad Dal – ½ tsp Dry Red chilies – ½ adjust to taste Curry Leaves – a few Oil as needed 1.     Heat oil in a medium sized pan, add the bottle gourd cubes and sauté for a few minutes until the raw smell is gone and it begins to become dry.  Set aside and let cool. 2.     Heat oil, add chana dal, urad dal, cumin seeds and coriander seeds and fry for a few minutes until the dals turn red.  Remove and keep aside. 3.     In the same pan as above, add garlic,...

Difficulty Rating 3 (Gridding required, Special Ingredients needed) Bottle gourd cut into ½ inch cubes   – ½ Garlic, crushed and skin removed – 3 cloves Dry Red Chili – 3 (adjust to takes) Tomatoes, diced – 1 large Curry leaves – 1 sprig (optional) Coriander leaves – small handful Salt – to taste Oil Seasoning: Mustard seeds – ½ tsp Urad dal – ½ tsp (optional) Curry leaves – a sprig (optional) 1.    Heat oil in a pan.   Add red chili and garlic, fry until the garlic turns golden. 2.    Add the bottle gourd pieces and fry until it becomes a little transparent. 3.    Add tomatoes and fry for until the tomato breaks down and releases its juices 4.    Add coriander leaves, curry leaves and salt. 5.    Remove from heat and let it cool. 6.    Once it is cook, grind it in a blender or food processor. 7.    Heat a small amount of oil and add the mustard seeds and urad dal.  Once it splutters, add the curry ...

Difficulty Rating 2:  Special Ingredient needed 1 big bunch fresh amaranth (or fresh spinach) leaves (picked, cleaned, discard thick stalks, use tender stalks) 1 big onion, finely chopped 1/2 tsp mustard seeds 1/2 tsp cumin seeds 4 dry red chilies de-seeded 5-6 garlic flakes, crushed 1 sprig curry leaves 2 green chilies, slit length wise (adjust to taste) Big pinch turmeric powder Salt to taste 1/2 TBsp olive oil 1.     Heat oil, add the mustard seeds and once they splutter, add the cumin seeds, garlic, red chilies, curry leaves and green chilies and cook until the garlic turns brown. 2.     Add the onions and sauté till transparent. Add salt and turmeric and sauté further for a minute. 3.     Add the leaves and sauté covered for 15-20 minutes or till done. Serve hot with rice and lentils.

Difficulty Rating 3:  Pressure cooker needed, Special Ingredients Needed Thotakurra is an Indian  vegetable  similar to spinach.   1 ½ cups Toor dal 1/2 a large bunch of  thotakura/amaranth (or substitute spinach) leaves washed and chopped ½ medium onion diced 1 medium tomato diced ¾ Green chili (adjust to taste) 2 tsp. Tamarind paste (optional) Salt to taste ½ tsp mustard seeds 1//2 tsp Chana dal (optional) ½ tsp cumin seeds Few curry leaves (optional) Pinch asafoetida (optional) 1.      Combine the toor dal, amarath leaves, green chilli, onion and tomato with a pinch of turmeric in a pressure cooker. Cook it in the pressure cooker for 4 to 5 whistles till soft. 2.      Heat oil and splutter a mustard seeds, chana dal, cumin seeds, curry leaves and asafoetida. 3.      Add the spiced oil to the cooked dal mixture. Now add the salt and tamarind and return the dal mixture to the stove and cook...

Difficulty Rating 3: Special Ingredients needed, grinding required 1 ½ Cups Ridge Gourd chopped into 1/2" cubes 2 Tbsp Roasted Peanuts 4 Green Chillies (adjust according to taste) ¾ Tbsp Tamarind Juice (adjust according to taste) 2 Tbsp Coriander leaves (finely chopped) Salt Seasoning: Oil, Mustard, Chana and Urad dal, Red Chillies, Hing and Curry leaves 1.  Heat oil sautee ridge gourd pieces and green chilli pieces until there are blisters on the chilli.  2.  Take Ridge Gourd, Chillies, Peanuts, tamarind juice and coriander leaves and blend it to smooth paste.  3. Heat oil and add the seasoning ingredients, in the order above. Add this to ground chutney and serve.

Difficulty rating 3 (Amount of prep required, special ingredients used, grinding required) ½ Lb Taro roots 4 Tbsp Corn flour 1 tsp Red chilli power 3 cups Yogurt 2 Tbsp Besan / chickpea flour ¼ tsp Turmeric powder ¼ tsp Asafoetida 2 tsp Garam masala 2 tsp Mustard 1 tsp Cumin seeds 2 spigs Curry leaves Salt to taste Oil Boil the taro roots but make sure they are still a little firm. Peel the skins and cut into large bite size chunks. Take corn flour, salt and a little red chilli powder and mix well. Gently mix the taro chunks in this mixture till they are well coated. Heat oil in a pan and fry the taro till golden brown. Remove and keep aside. In a blender, churn yogurt, besan, turmeric powder and 2 cups of water. Heat a teaspoon oil in a pan and put in mustard, cumin, asafetida, curry leaves When the mustard splutters turn the heat way down. Once the heat is very low, add the blended yogurt mixture and then slowly increase the heat until it simmers. (If y...

Difficulty Rating 2 (pressure cooker beneficial) Methi (or fenugreek leaves) are a fresh green leafy vegetable.  They are a bit sour and have lots of nutritional value.   They can often be found fresh or frozen in your local Indian Grocery store.   1 bunch Methi Leaves (or half a pack frozen) 1 med Onion (chopped) 1 Tomato (chopped) ½ cup Moong Dhal 3 cups Water 4 Dry Chilies 1" ball Tamarind soaked in ¼ cup water 2 pods Garlic Salt to taste 2 Tbsp Oil ½ tsp Mustard seeds   Clean and wash the greens thoroughly.   In a pressure cooker, add the dhal, onion, tomatoes, greens, dry red chilies, juice from the tamarind, garlic and salt to taste. Cook for about 4 whistles Check for salt. In another pan, heat oil and add mustard seeds. When they sputter, add them to the above greens mixture and allow it to boil for a couple of minutes. Serve hot with rice or chapatti and vegetable fry.  

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 (Grinding required, Special Ingredients needed) 3 cups Fresh methi leaves (one small bunch) (or 4 frozen cubes) ¼ cup Sesame seeds 8 Dried red chillies 2 tsp Tamarind juice ½ tsp Urad dal ¼ tsp Salt or to taste 1 tsp Oil 1. In a pan, heat half teaspoon of oil. 2. First add and toast dried red chillies, then sesame seeds and urad dal, until golden. Remove them. 3. In the same pan heat another half teaspoon of oil and sauté methi leaves for few minutes. 4. Put them all on a plate and wait to cool. 5. When they are cool enough to touch, take them in a blender, add tamarind juice and salt. Puree them to smooth paste. If necessary add few tablespoons of water for smooth blending. 6. Remove and serve this chutney with upma or with rice and dal.

Difficulty Rating 2 (Special Ingredient needed) You can get Indian Broad Beans frozen at the Indian grocer. You can also find a similar bean in your local grocery store at certain times of year. Here is a picture of the Indian broad bean so that you can compare. 3 - 4 tbsps Oil 250 gms Chikkudukaya (Broad Beans) (about 30) 3 Onions (about 2 cups of chopped onions) 5 Green chillies (finely chopped) 2 twigs Curry leaves 1/2 TBsp Cumin seeds (jeera) 1/2 tbsp Mustard seeds (avalu) 1/4 tsp Turmeric powder 6 ripe Tomatoes (about 2 cups of tomatoes cut into chunks) 1/2 tsp Chilly powder a few Coriander leaves for garnish salt to taste 1. In a Sauce pan, boil about 4 cups of water. To the boiling water add the cut beans, a pinch of salt and let it boil for about 8 - 10 min. till soft. Drain the water and set aside. 2. Heat oil in a pan, lower the flame and add cumin, mustard seeds. When the seeds start to splutter, add curry leaves, green chillies, turme...

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 ...