My Indian Recipes

Difficulty rating 3 (Grinding required) 3 Tomatoes chopped 2 Onions diced 2 Tbsp Urad dhal handful Coriander leaves handful  Mint leaves 2 Red chillies ½  tsp Tamarind paste (optional) 1 tsp Oil Salt to taste Heat a little bit of oil in a pan and roast the dhal and red chillies until the dhal turns golden and then set aside. Heat oil and cook onions until soft. Add the tomatoes until they break down. Add the mint and coriander leaves until they wilt and then turn off the heat off and allow to Cool. Grind the dahl and red chilies to a powder Next add the tomato-herbs mixture, salt and tamarind paste and grind to a paste. Add a little water if necessary. Serve as a side dish with kichidi, idli, dosa or rice.

Difficulty rating 2 (Blender or mixer needed) 2 large Onions  diced 1 large Tomato diced 3 pods Garlic small ball Tamarind 2 or 3 Dry red chillies 1 tbsp Oil Salt to Taste ¼ tsp Mustard seeds ¼ tsp Cumin seeds 4-5 leaves Curry leaves pinch Asafoetida 1 tsp Oil Heat oil and add the dry red chillies. Then add the onion and garlic for a few seconds until the onion turns golden. Add the tomatoes until cooked. Add the tamarind and cook for a few seconds and then allow to cool. Blend everything to a smooth paste. Add salt and a little water if needed. Heat a pan, and add oil. Add the mustard seeds, cumin seeds, Asafoetida and curry leaves. Pour this over the ground chutney and serve hot with Rice, Idly, Dosa or Kichidi.

Difficulty Level 2 (Grinding Required) 3 tomatoes, sliced 1/4 cup grated coconut 2 green chillis 1 dry red chilli 1/2 tsp cumin seeds 1 1/2 tsps urad dal (optional) 2 tsps chana dal (optional) 1/4 tsp jaggery or sugar (optional) salt to taste 1 tbsp oil For seasoning: 1 tsp oil 1/2 tsp mustard seeds pinch hing/asafoetida (optional) few curry leaves (optional) 1.     Heat the oil, add the cumin seeds, urad dal, channa dal, red chilli and green chilli and fry till the dals turn red. Add grated coconut and roast for another 3 mts. Remove from heat and cool. 2.     In another vessel, add the sliced tomatoes and saute till they release moisture. Take off of the heat and cool. 3.     Grind the grated coconut mixture to a powder.  Add the cooled tomato mixture, salt and jaggery and make a paste. Add a few tablespoons of water, if needed. 4.     Heat oil, add mu...

Difficulty Rating 3 (Special Ingredients needed, Pressure cooker needed) 1 cup Toor Dal 6 Tomatoes (chopped) ¼ tsp Fenugreek seeds (optional) ¼ tsp Turmeric powder 4 cloves Garlic (crushed) ¾ tsp Chilly powder 1 tsp Coriander powder 4 Green Chillies (slit lengthwise) (optional) 2 tbsp Oil Salt to taste 1 tsp Mustard seeds 1 tsp Fenugreek seeds (optional) 1 sprig Curry leaves (optional) 1 tsp Asofoetida powder (optional) 1 sm bnch Coriander - finely chopped for garnish (optional) 1. Wash dal, add 5 cups of water, turmeric, ¼ tsp fenugreek seeds, 1 tsp of oil, and pressure cook till soft (about 3-5 whistles). Set aside. 2. Heat 1 tbsp of oil in a pan. Add mustard seeds and fenugreek seeds (1tsp), as they start spluttering add curry leaves, garlic, green chillies and asofoetida powder. 3. Lower the flame and add chopped tomatoes. 4. Cover and cook on medium heat till the tomatoes turn soft. Add chilly powder, salt, coriander powder and allow to cook for 2 min. 5. Add d...

Difficulty Rating 2 (Special Ingredients needed) 2 cups Sooji (cream of wheat) 4 tomatoes - finely chopped (about 2 cups) 6 green chilies - finely chopped (optional) 1 small red onion - finely chopped 1 inch ginger - grated ¼ cup fresh green peas (optional) ¼ cup charoli nuts (or your choice) (optional) Seasoning: 1 tablespoon oil or ghee 6 fresh curry leaves and a tablespoon of finely chopped fresh cilantro ½ tsp each - urad dal, chana dal, cumin and mustard seeds 1. On medium heat, add and roast semolina/sooji to pale gold color, stirring in-between. 2. In a wide pan, add and heat oil/ghee. Toast the ingredients listed in seasoning in the order mentioned. 3. When mustard seeds start to jump around, add green chillies, onion and ginger. Cook for few minutes until the onions soften. 4. Stir in chopped tomatoes and fresh green peas. Cook until tomatoes become mush. 5. Add about 4 cups of water along with half teaspoon of salt. Cover and bring the water to a boil. 6. Pour in th...

Difficulty Rating 3 (Grinding required) 6 Tomatoes (quartered) 8 Tbsp Oil 2 tsp Ginger Garlic Paste 1 ½ tsp Cumin Seeds 1 tsp Mustard seeds 2 tsp Salt 1. Heat the oil. Add the Cumin seeds and mustard seeds until they splutter. 2. Add the ginger garlic paste. 3. Add the tomatoes until the skins break. 4. Add the Salt. 5. Put all in the food processor and pulse (you want it chunky). 6. Serve with rice, kichidi or pongal.

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 3 (Special Ingredients needed, Pressure cooker needed) 1 lb Tomatoes quartered 1 rice cup (about ¾ cup) Toor Dahl 6 rice cups Water 1 ½ tsp Ground Cumin 2 tsp Ground Coriander ½ tsp Red Pepper 1 Tbsp Minced onion 1 tsp Garlic 2 tsp Salt 1 Tbsp Lemon juice Oil 1 tsp Mustard Seeds 8 Curry leaves (optional) 1. Combine the dahl, water, cumin, coriander, red pepper, minced onion, garlic and salt in the pressure cooker and cook for 6 whistles. 2. Release the pressure and add tomato and cook until the tomatoes soften. 3. Heat the oil. 4. Add mustard seeds and curry leaves until the splutter. 5. Add the spiced oil and lemon juice to the dahl. 6. Serve hot with rice.

Difficulty Rating 3 (Special Ingredients needed, Pressure cooker needed) Set 1 1 rice cup (about ¾ cup) Toor Dahl 2 ½ rice cups Water ½ tsp Turmeric Pinch Salt Set 2 2 Tbsp Oil ¾ tsp Mustard seeds ¾ tsp Cumin seeds 4 Red chili 1 sprig Curry leaves (optional) 3 cloves Garlic Pinch Asafetida (optional) ¾ tsp Rasam powder ¾ can Tomato diced Salt 1. Cook set 1 in the pressure cooker. 2. Heat the oil. Add the mustard seeds until the splutter. Add the cumin seeds, curry leaves, red chili and garlic and fry. Add the hing (aseofetida) and rasam powder. 3. Add the tomato and salt. Cook until they are mushy. 4. Add the cooked dahl. 5. Add a ½ a cup of water. 6. Cook until it boils. Check for salt. 7. Serve with rice.