My Indian Recipes

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 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 2 (Special Ingredient Needed) Ghee – 1 Tbsp. Green Chilies – 2 (adjust to taste) Mustard seeds  - pinch Channa dal – 1 Tbsp. Urad dal – 1 tsp. Hing (asafetida) – large pinch Garlic – 4 cloves Cumin seeds (Jeera) – pinch Pepper corns – 1 tsp. Onion, diced small – 1 Curry leaves – 2 sprgs Cauliflower – 1 head Coriander leaves – 1 sprig 1.    Heat the ghee.  Add chili, mustard seeds, channa dal, urad dal until the dal turns golden.  Then add the hing. 2.   With a  mortar and pestle, gird the garlic, cumin seeds and pepper corns and add to the heated oil. 3.   Add the onion, curry leaves and chilies. 4.   Add salt and cauliflower and mix well.  Cover and cook until the cauliflower is done. 5.   Garnish with coriander leaves and serve hot with flat bread.

Difficulty Rating 1 Amchoor powder – ½ tsp. (optional) Cauliflower, cut into small pieces – 1 head Coriander leaves, chopped – 1 bunch (optional) Cumin seeds – 1 tsp. Garam masala – 1 tsp. Ginger- garlic paste – 1 ½ tsp. Peas – 2 Tbsp. (optional) Green chili – 2 (optional) Oil as needed Onion, diced very small – 1 Potatoes, cubed – 4 Red chili powder – 1 tsp. (adjust) Salt to taste Tomatoes, diced small – 3 Turmeric – ¾ tsp. 1.     Heat oil in a pan and add the cumin seeds until they pop.   Then add the ginger garlic paste for a minute.   2.   Add the tomato, onion and green chili and turmeric and cook until the tomato becomes pulp and the oil comes to the top. 3.   Add the rest of the spices along with about ½ a cup of water. 4.   Add the potatoes and cauliflower and slat. 5.   Cook covered stirring occasionally until the vegetables are done. 6.   Add the garam masla and mix. 7.   Serve hot with flat bread such as chapatti, roti or na...

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 (pressure cooker needed) Chick peas, soaked for at least 3 hours and pressure cook – 2 cups (or use 2 cups canned) Onions – 2 medium Oil as needed Curry leaves – 5=6 Green chilies – 4 (adjust to taste) Tomato – ½ Ginger Garlic Paste – 1 Tbsp Chili Powder – ½ tsp Garam masala – ½ tsp Chole Masala – ½ tsp (optional) Coriander leaves – 2 Tbsp Bay leaves – 2 Cloves – 4 Cinnamon – 1 stick 1.   Heat oil in a pan, add bay leaves, cloves, and cinnamon until they pop.  2.   Add onions and fry them until golden brown. 3.   Add green chilies, curry leaves and ginger garlic paste and fry until the raw smell is gone. 4.   Add the tomatoes until they break down.  Add salt, turmeric, red chili powder, garam masala and chole masala and mix. 5.   Let it continue to cook until everything drys out. 6.   Add the cooked Chana dal (chck peas).  7.   Cook for about 5 minutes.  It should be dry and stick together a little bit. 8. ...

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 2: Prep time required 2 Cups Fresh beet chopped into ½ inch cubes Oil ½ tsp Coriander powder ½ tsp Cumin Salt 3 Dry Red chillies A pinch of turmeric 1.     Heat oil in a frying pan and add the cumin-coriander powder 2.   After it begins to splutter, add the red chillies and turmeric. 3.     Then add the chopped beets and fry untill the beets are tender and dry. 4.     Add salt and serve with hot rice.

Difficulty rating 2 (Special Ingredients required) 2 small plantain sliced 1 large onion (finely chopped) pinch of turmuric salt to taste oil seasoning 2 tsp shredded coconut 4 garlic cloves 1 tsp coriander powder ½ tsp red chilli powder Heat oil and add all off the seasoning ingredients until they begin to crackel then add onions and fry till they become transparent. Add the plantain pieces, turmuric and salt and mix.  Cover and cook until the plantain pieces become soft. Add red chilli powder, coriander powder, and coconut and mix well and fry for few minutes. Serve hot rice and rasam, sambhar or pappu.

Difficulty rating 2 (special ingredient needed) 1 pound Chamagadda (Taro root) Salt large pinch Hing ½ tsp Chilli powder 1 tsp Turmeric powder 2 tbsps besan (optional) oil For seasoning 1 tsp Urad dal 1 tsp Chana dal 1 tsp Jeera 1 tsp Mustard seeds 4 Red chillies 10 Curry leaves   Wash and boil the chamagada until it is cooked. Once cooked, run them under cold water and peel the skin and cut them into cubes. Mix the salt, hing, chilli powder, turmeric powder and besan and mix. Sprinkle this on top of the chamagada Heat oil, add seasoning and let them splutter. Add the chamagada a little ata time and almost fry them stirring in between. Initially, the chamagada will be slippery but if roasted well, it will become slightly crispy. Serve hot with chapati.

Difficulty Level 2 (prep time required) 3 large potatoes, peeled, boiled and cubed 1 large onion sliced thin pinch of turmeric powder 1 1/2 tsp red chilli powder 1/4 tsp coriander powder 1/4 tsp cumin powder large pinch hing/methi powder (optional) salt to taste 1 tbsp oil Seasoning: 1/2 tsp mustard seeds 3/4 tsp cumin seeds 1 tsp urad dal (optional) 1 sprig curry leaves (optional) 2-3 crushed garlic cloves 1   1.     Heat oil, add the mustard seeds and as they crackle, add the cumin seeds and urad dal and cook until the dals turn red. 2.     Add the crushed garlic and curry leaves and saute for a few seconds until the garlic becomes golden. 3.     Add the sliced onions and heat for a few minutes or till they turn transparent. 4.     Add red chilli powder, turmeric powder, hing powder, cumin powder, coriander powder and salt. Stir. 5.     Add the boiled potato and combine and cook stirring until the potat...

Difficulty Rating 2 (Prep time required) 1/4 cup Cubed carrots & Green peas (boiled for 5 mts) 2 medium sized Onions (Sliced lengthwise) 3 -4 Green chillies finely chopped (Optional) 2 tbsps Chana dal (Split bengal gram) (Optional) 1 tsp Jeera (cumin seeds) 1 tsp Mustard Seeds 1 sprig Curry leaves (Optional) 1/4 tsp Turmeric 2 medium Potatoes 2 tbsps Besan (Chickpea flour/Senagapindi) –(Optional) 1 tbsp Oil Salt to taste 1. Peal and dice the potatoes boil them for about 10 minutes until very soft and mash them roughly. 2. Heat oil. Add chana dal, mustard seeds and jeera and fry for 2 min. on medium flame. 3. Add chopped green chillies and fry for another minute. 4. Add onions and fry till soft and slightly brown in color. 5. Add boiled green peas and carrots, curry leaves, turmeric and fry for 2 min. on medium flame. 5. Add boiled potatoes, salt and fry for 4 - 5 minutes on medium heat stirring occasionally. 6. Mix besan (chick pea flour) in a 1/4 cup water to smoot...

Not Indian but a recipe we've really enjoyed. This works well with the frozen long skinny green beans from Aldi. 1 lb green beans 1 TBsp garlic, chopped 1 TBsp ginger, chopped 2 scallions. white parts only, finely chopped ½ tsp chili paste or chili powder 1 TBsp dark soy sauce ½ tsp sugar ¼ tsp salt, or to taste Pepper to taste, optional 2 TBsp vegetable or peanut oil for stir-frying, or as needed 1. Heat 1 tablespoon oil over medium heat. Add the green beans and stir-fry until they start to shrivel or "pucker" and turn brown (6 to 7 minutes for longbeans). 2. Heat 1 tablespoon oil in the wok on high heat. Add the garlic, ginger and scallions. Stir-fry for a few seconds, then add the chili paste and stir-fry for a few more seconds until aromatic. 3. Add the green beans and the dark soy sauce, sugar, salt, and pepper if using. Stir everything together, and taste and adjust the seasoning if desired. Serve hot.

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 2 (Special Ingredients needed) 1 Large, Fat Eggplant (Wash and dice in to pieces) 3 tbsp Oil Salt to taste ¼ tsp Turmeric Seasoning: ½ tsp Mustard seed 1 tsp Chana Dal (optional) ½ tsp Urad dal (optional) 1-2 sprig Curry leaves (optional) Smash with a pestle until smoothly: 1 inch Ginger 5-6 Green chillies (optional) 1. Heat oil on medium flame. 2. Add the seasoning ingredients in the order listed. Wait until the dal becomes light golden color. Add curry leaves once it is fried 3. Add eggplant pieces , increase the heat to medium-high mix well, cover with a lid and cook until half cooked. 4. Remove the lid, add turmeric and salt to taste cook until eggplant are fully cooked. 5. Now add smashed ginger and green chili paste, mix well cook for 1 min and serve. 6. Serve this with Rice, Dal, Rasam, Yoghurt and Ghee on side.

Difficulty Rating 1 4 Bell peppers of various colors diced 1 tsp Cumin seed 4 Green chili – slit (optional) Few Curry leaves (optional) ½ tsp Turmeric Salt (to taste – about 1.5 tsp) 2 tsp Flour 2 Tbsp Oil 1. Heat the oil. Add cumin seeds until they pop. 2. Add green chili and curry leaves until they pop. 3. Add the bell peppers and fry until the skins are brown. 4. Add the flour and stir. 5. Serve with tomato dahl and flat bread.

Difficulty Rating 1 ½ head Cauliflower cut small 1 Onion chopped fine 1 tsp Ginger garlic paste 4 Green chili- slit (optional) 1 sprig Curry leaves (optional) ½ tsp Turmeric Salt to taste (about 1.5 tsp) 1 tsp Garam masala 2 Tbsp Oil Handful Coriander leaves (cilantro) chopped (optional) 1 tsp Chili powder 1. Heat oil and add green chili and curry leaves until they splutter. 2. Heat onion until golden. 3. Add ginger garlic paste, chili powder and turmeric. 4. Add cauliflower and salt. Cover and cook until the cauliflower is done. 5. Add garam masala and coriander and cook 5 minutes. 6. Serve with dahl and flat bread.

Difficulty Rating 2 (Prep time required) 4-5 Medium Potatoes 1 big Onion 2 to 3 Tomatoes 1 strand Curry leaves (optional) ½ cup Coriander leaves (optional) ½ tsp Cumin seeds ½ tsp Mustard pinch Asafetida (hing) (optional) 1tsp Garam masala ½ tsp Turmeric powder 1 tsp Red chilli powder 1 tsp Gram flour (besan) –mixed with water (optional) 1 tbsp Oil 1. Cook potatoes with salt and water; peel and lightly mash them (they should still be a bit chunky). 2. Heat oil in a pan; add mustard, cumin seeds, asafetida, curry leaves and onion and fry till the onions turn transparent. 3. Add tomatoes, turmeric powder, garam masala powder and red chilli powder. Fry till the oil separates. 4. Add the mashed potatoes, salt, and a little water. Boil for 5-6 mins and add the gram flour mixed with water. This helps in binding the saagu. 5. Finally check for salt and garnish with chopped coriander leaves. This Saagu goes best with Rave Idli (Semolina Idli) and Coconut or Raw chutney. You can ...

Difficulty Rating 2 (Special Ingredient needed) Methi (or Fenugreek) leaves are a favorite in many Indian dishes. They are commonly thought to help with indigestion and also have a number of other medicinal uses. Raw methi leaves have a bitter taste, which can be confined to a minimum in cooking process. Methi leaves can be found fresh at some international farmers markets and are often sold froze at the Indian grocery store. This recipe is equally good without the methi if you are unable to find it. 4 Potatoes peeled and cubed 1 bunch fresh Fenugreek Leaves or 1/2 pk frozen 1 Tbsp Oil 1 small Onion finely chopped 3 cloves Garlic finely chopped Green Chilies – to taste, finely chopped (optional) 1/2 Tbsp Coriander Powder Red Chili Powder – to taste 1/2 tsp Turmeric Powder Salt – to taste 1 medium Tomato – chopped 1. Wash Fenugreek Leaves well (2 to 3 times) in a tub of water and chop. 2. Place leaves in a medium bowl and sprinkle salt on them. Mix well and keep asi...