Again with these dishes it is quite easy to add meat to them if you wish.
Rice 1 cup Urad Daal 1/3 cup Chana Daal 1/3 cup Yellow Split Peas 1/3 cup Salt 1 tsp. Red Chilli Powder 1 tsp. Onion (opt.) 1 (large)
Carrot (opt.) 1 Coconut – grated (opt.) 1/4 cup
• Mix Rice, Chana Daal, Urad Daal, and Yellow Split Peas in a large vessel.
Soak in a lot of water for about 2 hours. • Grind the soaked mixture with Chilli Power and salt coarsely, without adding much water. • Ferment for about 3-4 hours, then refrigerate or freeze. In cold weather, the fermenting process might take longer, and it might be a good idea to ferment in an oven(the pilot light will keep the mixture warm). • Add either onions (finely cut), carrot (grated) or coconut before preparing.
• Heat oil, add bay leaf and onion. Fry for 3-4 minutes. Add ginger and garlic and fry for another minute. Add mustard and cumin seeds. • The potatoes should be sliced, and the tomatoes and capsicum cut up. Add these, mix well, and cook for 4-5 minutes, continuously stirring. • Sprinkle with turmeric, coriander and chilli powder. • Beat the yogurt and blend into a smooth mixture. Add yogurt and salt. • Mix gently, cover and cook for about 10 minutes on low heat.
Cauliflower 1 Potatoes 4 Oil 1/4 cup Cumin seeds 1 tsp. Ginger 1 in. stick Garlic 3 cloves Turmeric 3/4 tsp. Red Chilli Powder 1 tsp. Tomatoes 3 Garam Masala 1 tsp. Coriander powder 2 tsp.
• Cut cauliflower into flowerets. Cube potatoes. • Heat oil and sauté cumin seeds for about a minute. Add garlic and ginger, stir and add potatoes. Boone, add turmeric and chilli powder, and bhoona again. Add tomatoes and simmer for about 5 minutes. • Add cauliflower and high heat for about a minutes. • Lower heat, cover and let simmer for about 15 minutes. Curry should be damp-dry.
• Sauté onions, add garlic and ginger. Fry for about 5 minutes. • Add tomatoes, and continue frying. • Add cumin, coriander and chilli powders, and some salt. Fry for another 5 minutes. • Add garbanzo beans (or chick peas), boil for a few minutes. • Add Garam Masala, let mixture simmer. • Separately, boil tamcon in water until it dissolves. Add this to main mixture. • Remove from stove. Serve garnished with coriander leaves and lemon slices.
Oil 2 tbsp. Mustard seeds 1 tsp. Urad Daal 1 tsp. Veg. 3 cups Salt to taste Turmeric pinch
• Heat oil, mustard seeds, and Urad Daal. Roast for a few seconds. • Add vegetables. Sprinkle salt and turmeric. Cook on high heat for a couple of minutes. • Add coriander powder, chilli powder, and cumin powder, (and ginger and garlic if you wish) cover and cook on low until done. • For making the potatoes crisper, add rice powder (arshi maav) and stir it in.
Oil 2 tbsp. Mustard seeds 1 tsp. Urad Daal 1 tsp. Cumin seeds 1 tsp. Green Chilli 1 Mixed vegetables. 1 cup Cabbage 1 medium size Salt to taste Turmeric pinch
• Heat oil, mustard seeds, Urad Daal, cumin seeds, and green chilli. Roast for a few seconds. • Add mixed vegetables. and cabbage. Sprinkle salt and turmeric. Cook on high heat for a couple of minutes, then cover and cook on low until done.
Arhar/Toor Daal 1 cup Tomato 1 Onion 1 Turmeric pinch Salt to taste Bay Leaf (optional) 2-3 Coriander powder 1/2 tsp. Chilli powder 1/4 tsp.
Cook Arhar Daal in 3 cups of water. Bring to boil and remove foam. • • Add bay leaves, turmeric, and a few drops of oil, and continue to boil. • Cook daal until soft and then mash mixture. • Fry onions, coriander and chilli powders together, and add to daal.
• Add cut tomato and salt, and heat for a couple of minutes more.
Rice 1 1/2 cups Urad Daal 1/2 cup Salt 2 tsp.
• Soak the rice and daal separately in slightly warm water for 2 – 8 hours. • Grind separately to a smooth paste and mix in a large vessel with salt. Mix thoroughly (use blender if possible). • Ferment for 12 hours.
• Add a little butter to a frying pan and heat to coat the pan. Roast cashew nuts until golden brown and add the raisins to the pan for a few seconds. Remove the cashews and raisins and keep aside. • Grate the carrots and add to the pan. Add Half and Half, and heat for about an hour, starting with high heat stirring, and lowering the heat after the mixture starts boiling. Heat until almost dry. • Add sugar, mix, and continue to cook until damp/dry. • Remove from stove and add cashews and raisins and cardamoms.
Urad Daal 2 tsp. Black pepper 1/3 tsp. Red Chillies 2 Cumin Seeds 1 tsp. Coconut (grated) 3 tbsp.
• Roast Urad Daal, Black Pepper and Red Chillies until the Daal is golden yellow. • Add Cumin seeds to the mixture after removing from stove. • Add the coconut when the mixture is cold. Grind with water.
Ingredients Yellow Split Peas 1/2 cup Chilli powder 1/4 tsp. Turmeric pinch Spinach 10 oz. or Vegetables etc. 4 – 5 cups
• Boil Yellow Split Peas. Keep aside. • Boil vegetables(spinach or combo of cabbage, squash, beans, etc.) with salt, chilli powder and turmeric until just cooked. • Add Masala and daal.
Masur Daal 1 cup Onion 1 Ginger 1 in. Water 3 1/2 cup turmeric pinch garlic 2 cloves cumin seeds 1 tsp. butter 2 tbsp.
Preparation Wash well the daal and drain it.•
• Boil the water and add the daal, salt, pepper, turmeric, finely chopped ginger, and garlic. Cover the pot and simmer for 20 min’s. • When done, heat the ghee add the cumin. Fry till golden brown and add thinly sliced onions. Fry till crisp and brown.
May add paprika and finely chopped tomatoes to the above for colour. Pour over the daal and serve.
• Heat oil, mustard seeds. • Add 4 cups water, tamcon, Masala, turmeric, tomatoes, and salt to the pan. Boil for about 10 minutes. • Add asafoetida, rice powder and stir to thicken. Boil for another minute or so.
Yogurt 32 oz. Coriander seeds 2 tsp. Cumin seeds 2 tsp. Red Chilli powder 1 tsp. Chana Daal 1 tsp. Rice or rice powder 1 tsp. Coconut (grated) 2 tsp. Salt 2 tsp. Mustard 1 tsp. Turmeric pinch Red Chilli 1
• Fry Coriander seeds, Cumin seeds, Chana Daal, Red Chilli in a little oil. • Grind the mixture with the coconut and add to the beaten yogurt. Add turmeric and bring to a boil. • Stir in rice powder, and heat on low until consistent texture is achieved. • Heat oil and mustard seeds and add to the mixture.
Potato 1 large Random vegetables 4 cups Butter 2 tbsp. Onion 1 large Garlic 2 cloves Tomatoes 2 Yogurt 2 tbsp. Heavy cream 1/2 cup Green peas 4 oz. Raisins 1/4 cup Blanched almonds 12
Dry Masala Ingredients
Cardamom (ground) 1/2 tsp. Coriander powder 1/2 tsp. Ginger (ground) 1/2 tsp. Red Chilli powder 1/2 tsp. Turmeric 1/2 tsp. Note: For the random vegetables, can use, e.g., broccoli, green peppers, carrots, cauliflower, green beans, etc.
• Boil vegetables (except onions and peas). Drain and set aside. • Melt butter and sauté onions and garlic. Add tomatoes, yogurt, and the dry Masala, and simmer for 5 minutes. Add vegetables and simmer for another 5 minutes, then add water. Cover and simmer for 10 minutes. Add cream and peas, stirring gently. • Before serving, top with raisins and almonds.
Red Kidney Bean 2 cup turmeric pinch oil 1/4 cup ginger 1 in. tomatoes 3 water 3 quarts salt 1 tsp. onion 1 Garam Masala 1 tsp. Coriander Leaves small bunch
• Wash beans and boil for 2 – 3 hours or 1/2 hour in pressure cooker. • In the meantime make Masala of onions, garlic, ginger and tomato as in ? curry. • Add to the beans and cook again till most of the liquid dries up and the beans are soft and thoroughly cooked. • Garnish with coriander leaves and serve.
Ricotta Cheese 2 lb. Half and Half 2 qts. Sugar 2 cups Cardamom pods 5 Bay leaf 1 Vanilla 1 tsp. Rose Water To taste (opt.)
Preparation • Mix 1.5 cups of sugar with the Ricotta cheese and bake it in a 400o F oven for about 1hr and 15 minutes in a flat dish covered with aluminium foil. The cheese should have hardened and turned a pale brown.
• Thicken the Half and Half by simmering over low heat for a long time. This is best done in a microwave; if a microwave is not available, do it over low heat and stir frequently. Thicken until the volume drops to around half of the original volume. • Add the remaining 0.5 cup sugar, cardamom pods, bay leaf, vanilla and rose water (and any other flavouring that you may want) to the Half and Half. Heat for a few minutes. • After the cheese has been baked, cut it into 1 inch squares and add to the hot thickened half and half. Cool for a few hours in the fridge.
Milk 1 gallon
Lemon Juice 1 cup Sugar 1 cup
• Bring one gallon of milk to a boil. When boiling add one cup of either whiter vinegar or lemon juice. Turn the stove off. Milk should separate into whey and curd. • Pour into colander, leaving only the panir/curd. Leave curd in strainer until cold and dry. This will take at least an hour (you can leave it overnight). • Place curd in food processor and process for one minute. It should be soft but not sticky. • Form small balls from the curd. Using vinegar usually results in about 80 to 100 rasagollas. • Bring one cup sugar and 3 cups water to a boil in a pressure cooker. Place 20-25 rasagollas in syrup. Turn off the heat to place the cover on the pressure cooker. Turn heat on high. When cooker begins to whistle wait for a couple of minutes, then turn it off. • When pressure cooker depressurizes, remove cover and re-peat previous step with the rest of the rasagollas. Do not use the same sugar syrup more than once.
• Boil tamcon in water. • Boil toor daal in water. • Cut tomatoes, add to tamcon solution. Add asafoetida and salt. Boil for a couple of minutes. • Add mashed toor daal and rasam Masala. • In a pan, heat ghee, fry mustard seeds. • Add fresh coriander leaves and mustard seeds.
• Roast black pepper, chana daal, coriander, and asafoetida. • Add chillies when daal starts getting red. • If using dry coconut, soak it in a little water. Blend the daal mixture and coconut until the paste is fine. Keep aside.
Tamcon 1 tbsp. Mustard Seeds 1 tbsp. Vegetables as needed Turmeric pinch Salt to taste Toor Daal 1 cup Curry Leaves 2-3 Ghee 2 tsp.
• Boil toor daal and mash. • Boil tamcon in water until dissolved. • Take the vegetables, slightly fry them, and add them to this tamarind water. Add a little salt and turmeric and boil. • When vegetables are soft, add the toor daal paste and wait until the mixture boils again. Lower flame. • Add curry leaves, the Masala mixture, salt and boil for a few minutes, stirring occasionally.
Optional: Garnish with roasted mustard seeds. Note: If the toor daal gets burnt, rectify by adding a small ball of cooked rice (it will remove the odour). It will also absorb excess salt, so compensate for this when eating.
• Roast methi, chana daal, and asafoetida. • Add chillies when daal starts getting red. • If using dry coconut, soak it in a little water and blend the daal mixture and coconut until the paste is fine. Keep aside.
Rava 1 cup Water 3 cups Sugar 1 1/2 cups Ghee 3-4 tbsp. Cardamoms few Cashews some Raisins some Saffron/Turmeric pinch
Roast rava until light brown. • • Boil 3 cups of water, add sugar, and allow it to completely dissolve. • Add rava to water slowly, stirring. • Fry cardamoms, raisins, cashews in ghee. Add to rava. • Add saffron/turmeric and mix.
Chana Daal 1 tsp. Ginger 1 tsp. Green chillies 2 Red Chilli 1
• Roast rava until light brown. • Separately, fry mustard seeds, urad and chana daals, chopped onion, (crushed) red and (chopped) green chillies in oil. (Optional: can add cumin and coriander powders, peas, mixed vegetables, etc. and fry these too.) • Add water to the fried mixture, bring it to a boil, lower the flame, and add the rava slowly, stirring while doing so. • Optional: add cashews.
Moong Daal 1/2 cup Urad Daal 1/2 cup Onion 1 Coriander 2 tsp. Green Chilli 1 Chilli powder 1/2 tsp. Salt 1 tsp. Ginger 1 tsp. Baking Soda 1/4 tsp.
• Soak urad daal and moong daal for 2-3 hours. • Grind daals into a coarse paste. • Add finely chopped onion, salt, coriander powder, chilli powder OR green chilli, ginger and soda. Mix well and set aside for 4-5 minutes. • Fry small spoonfuls of the mixture in hot oil.
Onion 1 large Green peppers 2 Tomatoes 2 large Broccoli 1/2 lb. Cauliflower 1/2 lb. Butter 4 tbsp. Red Chilli Powder 1 tsp. Turmeric 1/2 tsp. Ginger 1 in. stick Garlic 3 cloves White vinegar 2 tbsp. Tomato puree 2 tbsp.
• Chop onion; cut green peppers, tomatoes, broccoli, and cauliflower into 1 in. cubes. • Melt butter and sauté onion. Add all the remaining vegetables and stir-fry for about 5 minutes over medium heat. • Add the spices and vinegar. Stir in the tomato puree, and simmer for about 5 minutes. Season to taste with salt and fresh-ground pepper.
1 large or 2 medium cucumbers 3 tbspn oil (sesame, if you have it) 1 tspn black mustard seeds 1 tspn white urad dal 1/2 tspn fenugreek (methi) 2-4 dried red chillies 1/2 tbsp tamcon paste a good pinch asafoetida salt to taste.
• Peel cucumber, slit into half, scoop out seeds. Slit into further narrow strips and cut tiny pieces as for kachumbar. Should not be grated as this gives no ‘bite’ feel in the mouth.
• Next, warm the oil and fry all ingredients except the tamarind. Mustard should stop spluttering and dal/methi should turn brown. Drain out these fried spices into a blender, leaving oil behind in pan. • Add cucumber and stir fry for two min’s, no more. • Add tamcon to spices in blender and with half the cucumber run on low speed till everything looks coarsely ground and blended. Remove into a bowl, add remaining cucumber pieces and mix well.
Soaked tamarind about the size of a large lemon 1 1/2 tbspn jaggery 2 tbspn sesame seeds roasted dry 6-8 green chillies, slit into two (add more for spice) 2 inch ginger cut into thin strips 1 tspn mustard seeds 1 tspn chana dal 3-4 tbspn oil, preferably sesame good pinch asafoetida pinch turmeric curry leaves
• Squeeze out the pulp from the tamarind. You can add a little fresh water each time to extract the pulp. When you have a about a small bowl full, set aside. • Warm oil, season with mustard seeds first. When they start to pop throw in red chillies, chana dal, and asafoetida and curry leaves. When dal turns red, add the green chillies and fry. Throw in the ginger, add tamarind extract carefully, a pinch turmeric, salt to taste and jaggery. Simmer on low heat till raw smell disappears and the sauce has reduced to one-third or thickened yet spoonable. • Crush the roasted sesame seeds with a rolling pin on paper or in a spice mill rather coarsely. Add this at the end to the pulikacchal Mix well so there are no lumps.
One small to medium eggplant 1/2 tbsp tamarind paste or extract from a tamarind size marble, soaked one large onion, chopped (if using little ones in a bag, about five) 2 ripe tomatoes, diced 6 hot green chills, slit and cut into pieces curry leaves 1 tspn mustard 1/2 tspn turmeric garlic (optional) salt to taste 3-4 tbspn oil
• Chop the eggplant into very tiny pieces. Heat oil, add mustard seeds, when popping add curry leaves, chillies, onions and fry till onions become translucent. Add tomatoes and eggplant and fry for another five minutes. If using tamarind paste add a cup and half of water, or pour equal quantity of extract from fresh pulp. Throw in the turmeric, salt and garlic. Let it simmer for a while until eggplant becomes really soft and is barely able to retain its shape. Remove from heat. • Tomato-Onion Gotsu More tomatoes can be substituted instead of the eggplant for a tomato-onion gotsu. Add more chillies if necessary.
One Bhima eggplant(Brinjal) 1/2 tbsp tamarind paste 1 1/2 tspn coriander seeds 1 tspn chana dal 3-4 dried red chillies 4 tbsp coconut (dry will do but fresh is better) 1/2 cup cooked toovar dal (with turmeric) 1/2 tspn mustard seeds a pinch asafoetida curry leaves
A little oil for roasting and seasoning salt to taste
• Cube eggplant. In about a cup of water dissolve the tamcon paste. Set on stove, add eggplant to tamarind water, a little turmeric, salt and let cook until eggplant is done but has not lost its shape. • In a pan with very little oil roast red chillies, coriander seeds, chana dal and asafoetida. When you can get the aroma of roasted coriander or the red chillies have turned a dark, dark red remove from heat and let cool. Throw into blender with coconut, add 3 tbsp water and grind slowly into paste. Add a little water if blade gets stuck. Remove from jar and wash it out with water and save this. • Mash cooked dal with a spoon until blended and add to cooked eggplant. Now add the coconut paste and its water. Keep on low heat till it starts to simmer a little. Take off heat. • Season with spluttering mustard seeds and curry leaves. • Variations: You can throw in a handful of chick peas from a can into this, thin it out somewhat and have it as katirikka sambar. Alternately, you can make the cooked dal with half toor and half chana dal, in which case you should not cook until mashed. Remove a trifle before it gets fully done.
Eggplant (Brinjal) curry with coriander
• Get certain amount of brinjals [the long thin ones, or the short small ones found in the Indian stores are recommended-though the Bhima Brinjal aka Eggplant found in grocer. is also fine]. • Cut the Brinjal is to long thin pieces [to get an idea for the size: for the long thin Indian ones, I slice them vertically into four quadrants, and horizontally into 2-3 cylinders.] • Keep the brinjal aside. • Get certain amount of coriander [for one small bhima brinjal, I use about 1 coriander bunch]and 1-2 green chillies. Put them in blender, add some water and blend it into watery paste. • Now, in a large pan, heat 2-3 tb. spoons of Vitamin E (Oil), and add black grams [urad daal/minapa pappu]mustard seeds, dry red chillies (in that order) and fry them.
• When they are being fried, add the brinjal pieces to the seasoning, and cook for 6-7 minutes in medium heat (while stirring the brinjal pieces). • First, Add salt along with the coriander/chilly paste Next, add the coriander/chilly watery paste to the brinjals. Cover the pan partially and cook in medium/low heat. • Second, cook until the brinjal soaks up the coriander paste, but doesn’t become too soft and crumbly • At the end, add some tamarind water [you may also add flour if the curry is too watery for your taste]. • The curry is now ready.
Vankaya Kaaram Petti Koora
• Make the curry in the same way as above (step 1-3, 5, 6, 8 are same) but instead of coriander/green chilly paste, put the “Kaaram” made as follows: • In a small pan, roast (with very little oil), 3-4 tb spoons of split chana daal (Bengal grams), 2-3 tb. spoons of urad daal (black grams), 2 tb. sp. of whole Dhaniya (coriander) seeds, 1 tea spoon mustard seeds, 2-3 small dry red chillies, and (optionally) 0.5 tb. spoon of white sesame seeds. • Dry grind the roasted mixture into powder (it is actually better to stop grinding when you have small pieces of chana daal). • Add this powder to the brinjal in step • above.
Didir Onion Rava Dosa
one cup semolina/rava one cup maida 1/2 cup rice flour 4-5 green chillies finely chopped 3/4 inch ginger chopped fine 1 1/2 tspn jeera slightly crushed (enough to bring out its flavour) salt to taste good pinch asafoetida 2-3 chopped onions a bunch cashews oil to make dosas Preparation
• Mix rava, maida, rice flour together into a thick batter adding little water at a time so no lumps are formed. Mixing by hand is a good idea if you don’t have a whisk or electric mixer. Add salt, crushed cumin asafoetida and leave in a warm spot for six to seven hours at least. • When ready to eat, spray a non-stick pan lightly with oil and warm. • Thin out the batter to the consistency where it can be drizzled onto the pan with a spoon. Drop chopped green chillies and ginger into batter. • Sprinkle some of the cut onions and cashews onto the pan and now continuing on low-medium heat, drizzle the batter such that there is a lattice work effect. A lot of holes is just the thing. Dribble a bit of oil around it and when the edges start turning brown coax it off the pan with a flat, wide spatula and flip it over. Remove in a few minutes and make more. • For the plain rava dosa leave out the onions.
3 measures of rice flour
1 measure of urad flour
• Mix well so no lumps are formed. Salt to taste. Leave covered in a large pot overnight. Make thin crepes, preferably in non-stick pan.
1 cup mung dal 1/3 cup rice 4 green chillies 1 tspn cumin 1 inch piece ginger salt to taste oil for making dosas 1 cup chopped onions chopped coriander
o Soak mung dal and rice five to six hours. Grind to rava consistency with chillies, ginger and cumin. Add chopped onions, coriander and mix well without beating. Lay out thin crepes in non-stick pan and do same as for regular dosas.
Onion Vetha Kozhambu
lemon size tamarind soaked in about a cup of water pearl onions/shallots peeled 2 dried red chilli pods 1 1/2 tspn sambar powder 1 1/2 tspn rice flour mixed with a little water for thickening salt to taste mustard, chana dal, curry leaves for seasoning a pinch asafoetida 2 tbspn oil
o Warm oil. Season with mustard , chana dal and curry powder. Sauté peeled onions till translucent. Add squeezed out extract of tamarind. Throw the sambar powder, salt and asafoetida in. Let simmer till onions are cooked. Add dissolved rice flour water for thickening. Stir and wait till it simmers again a couple of minutes. Remove o Variations: Tomatoes with chick peas makes a delicious vatha kozhambu. Add some slit green chillies if you would like to spike it up. Other suggestions are diced sweet potato, diced butternut squash, daikon (Chinese radish), drumsticks (available fresh in Indian stores or canned, pre-cooked) all on their own.
Ingredients 2 med bitter gourds (“karela”) 3/4 can chickpeas 1/2 cup cooked toovar dal 3 green chillies slit 1 1/2 tspn tamarind paste 3-4 red dry chillies 2 tspn urad dal 1 1/2 tspn coriander seeds 1/2 cup grated coconut few peppercorns a little jaggery or sugar
turmeric, salt to taste mustard seeds, curry leaves, oil for seasoning
o Slit bitter gourd into four quarters and cut 1/2 inch thick pieces across. o In a little oil, sauté cut bitter gourd and green chillies. Add 2 cups water, tamarind, turmeric and salt. Let simmer until bitter gourd are tender. Add chickpeas and jaggery/sugar. o While bitter gourd are cooking, in another pan sprinkle a little oil and fry coriander seeds, urad dal, red chillies and peppercorns until well roasted. Add coconut, stir a min or two and then grind in a blender. Add a little tomato paste if handy for colour. o Blend in coconut paste into the bitter gourd-tamarind mixture. Add the dal. Mix well and reheat a till it begins to simmer. Take off stove. o Pour seasoning on top.
Cabbage, potatoes and peas molagootal
Ingredients 1/2 cup mung dal 1/2 a small head cabbage chopped fine 1 large baking potato, diced a bunch frozen peas 1 heaped tspn sambar powder turmeric, salt to taste
shredded dry coconut (fine variety) soaked in a little water mustard, urad dal, dry red chilli, curry leaves and oil for seasoning Preparation o Set dal to cook in about 2 cups water and a touch turmeric. When dal is three-quarters done add shredded cabbage, potatoes and a little more water if needed on top of the dal. Add sambar powder and salt.
o Cover with a lid and let it simmer away another 10 to 15 min’s. Veggies should be done but still holding their shape. Stir in wet coconut. Remove from heat. Top with seasoning as explained in previous recipes.
o If more particular, grind fresh coconut with roasted red chilli and roasted urad dal paste in lieu of the desiccated coconut. o Variations: You can do a keerai (spinach) kootan with a little modification. Add fresh coconut ground with roasted red chillies, urad dal and a little cumin. Also you can cook toovar dal separately or throw veggies + dal in a cooker for a few minutes, if you like. This tends to overcook veggies but can be done fast.
Ingredients 1 medium sized eggplant; Coriander seeds, asafoetida, dried red chilli (2/3/4), urad dal, turmeric, cinnamon sticks.
Basmati (or plain) rice, cooked. Coconut – shredded (the large-shredded variety preferred over the micro-shredded type) 1 large lemon
o Cook the rice. The usual way – but to get it dry, fluffy and light (not at all sticky).. o Skin the eggplant and chop it into cubes; sprinkle lemon juice on the cubes (+ some salt) and let sit for 30 min’s or so. o In a large saucepan, heat some oil and when hot, toss the spices in and fry for 2-3 min’s.. When the colour had changed dark, use a slotted spoon and toss the contents into a plate lined with a paper napkin (this will drain out the oil sticking to the spices). o Add some oil to the pan and when hot, toss the coconut in and keep stirring until the coconut becomes brown/golden. Remove in a manner similar to the spices. o To the pan, add some oil and when hot, add the soaked eggplant cubes and stir until 75 o Remove the eggplant and keep in a warm container. o In a blender (or coffee grinder), blend the spices and coconut until you have a powder. o In a pot, boil 1/4th cup water, lots of lemon juice, 1/2 tsp turmeric and some salt. o Into the cooked rice, toss the contents of the pot and stir. The rice should take on the colour of the turmeric. o Now, add the contents of the blender. The rice should take the colour of the spice-mix and here and there, you can see a glimpse of the yellow turmeric colour. o Squeeze lemon onto the eggplant; let sit for 1-2 min’s; toss the eggplant into the rice and stir. o Taste a bit; if you need salt, add. If you feel something is missing, squeeze some lemon, stir and repeat. (You may choose to add some salt that way too) Vangi bath is ready. Serve with yogurt raita/pachadi.
2 cups rice 3/4 cup mung dal, dry roasted to a golden brown cracked black peppercorns 1 1/2 tspn lightly crushed cumin, turmeric, salt to taste. A good bunch curry leaves a little chopped ginger 5-6 tbspn ghee/melted butter turned brown bunch cashews
o Wash rice and roasted dal. Add water to one inch above level of rice. Add turmeric and let it simmer. Add a little more water if not semisolid. When done remove from heat.
o Warm ghee and roast cashews until a golden, remove carefully and set aside. Throw in cumin seeds, cracked pepper, curry leaves into the ghee and in a minute or two pour onto the pongal with the cashews. Add the ginger. Mix well.
Ingredients 2 1/2 cups rice (basmati preferred) 2 med-large onions, chopped fine To soak: in 2 cups thick yogurt, good if homemade with half and half) FOR BEST RESULTS: soak for 2-3 hours. 6 med tomatoes, diced, 6 cardamoms, 6 cloves 6 cinnamon sticks, 1 tspn turmeric 1 tspn Garam Masala 2 tspn Dhania powder 1/2 tspn red chilli powder 1 bunch chopped coriander 1 bunch chopped fresh mint 5 green chillies, slit. Grind to paste: (and add to above yogurt mix to soak) 4-5 cloves garlic, 4 green chillies, inch ginger.
Fry half the onions in a little ghee/oil until translucent, add washed drained rice, stir till oil coated and a little crisp. Cook on low, low heat till 3/4 quarters done. Remove from heat.
o Sliver veggies. (carrots, beans) (cauliflower in small florets) o Warm 4 tbspn oil and a little ghee for flavour. Drop bay leaves, fennel, star anise (a must!). Fry onions till clear. Add veggies, stir until crisp cooked. Add yogurt mix. Salt to taste. And cook it down till thick and spoonable. o Pre-heat oven to 400. o Spread some rice in a large aluminium baking pan, then alternate by spreading some of the yogurt mix. Repeat alternating rice and yogurt mix till everything is used up. Cover tightly with foil wrap by crimping foil over edges of pan. Bake for 30 min’s.
Ingredients 2 cups bisquick, sour cream, 2 cups sugar, 1 cup water Preparation o Make one thread consistency syrup with sugar and water. o Make a dough with bisquick and sour cream. Roll it into balls and flatten slightly. Score a circle on the patty with a knife or small cap. o Deep fry in crisco or oil on low fire till a med brown. o Dip in syrup by pushing it deep down, remove and set aside. Can place a walnut or pecan in the centre immediately after dipping.
INGREDIENTS 8 small, round brinjals, 2 cups scrapped coconut, 1 cup broken cashew nuts, 4 large onions, ¼ cup tamarind juice, 4 round potatoes, 1 tsp chilli powder, ½ tsp turmeric powder,
1 tsp mixed spices (powdered cloves, cardamom & pepper), 8 peppercorns, 6 cloves, 1 tbsp coriander seeds, ½ cup oil, salt to taste, 1 cup chopped coriander leaves.
METHOD Remove stems & slit brinjals crosswise without cutting all the way through. Peel potatoes but leave whole. Slice two onions. Heat two tbsp oil & fry peppercorns, cloves & coriander seeds. When they pop, add sliced onions. Brown. Add scraped coconut & roast till golden. Cool & grind to a fine paste, adding very little water. Add to this paste the chilli powder, turmeric, mixed spice, salt, tamarind juice, coriander leaves & the remaining two onions chopped very finely. Add cashew nuts & mix well. Stuff this mixture into the brinjals. Heat remaining oil in a heavy pan. Add the brinjals, potatoes & remaining coconut paste. Add just enough water to cook the vegetables on a low, even fire.
Aviyal – Mixed Vegetables with Coconut (Kerala)
This is one of the most popular ways of serving vegetables in South India.
Ingredients: About 6 cups mixed vegetables cut into julienne strips-carrots, French beans, zucchini, pumpkin, capsicum, eggplant, choko, cucumber, etc. 1/2 cup fresh green peas 1/2 cup freshly grated coconut or 3 tablespoons desiccated coconut 1 cup water 1 teaspoon cumin seeds 1 teaspoon chopped garlic 2 fresh green chillies, seeded 1/2 cup thick coconut milk Salt to taste 6 curry leaves
In a saucepan bring to the boil enough lightly salted water to cover one kind of vegetable. Boil each vegetable separately, just long enough to make it tender but not soft and mushy. Take out vegetables on slotted spoon and put them in a bowl. Use the same water for all the vegetables, adding a little water at a time as it boils away, but keeping the quantity small. Save the cooking liquid. In a blender put the coconut, water, cumin seeds, garlic and chillies. Blend on high speed until the coconut is very finely ground. Put this into the saucepan with the vegetable stock, add the coconut milk, salt and curry leaves and bring to the boil. Add the vegetables, simmer uncovered for 5 minutes. Serve hot with rice.
Potato Lasan Kari – Potato Garlic Curry (Tamil Nadu)
Ingredients: 12 oz small potatoes 5 oz whole garlic cloves peeled 8-10 small onions, preferably red onions peeled 8 large fresh mild chillies with seeds removed 2 tablespoons vegetable oil 1 teaspoon fenugreek seeds 1 teaspoon chilli powder 1/2 teaspoon ground turmeric 1.5 cups coconut milk salt to taste
2 teaspoons tamarind pulp or 1/2 teaspoon instant tamarind ‘/4 cup hot water
Method: Heat oil in a heavy saucepan and fry the garlic, onions and chillies over gentle heat, not letting them brown too much. Remove from pan. Add fenugreek seeds to the oil in pan and stir over low heat just until they are golden. Add the chilli powder and turmeric and potato, fry for a few seconds, then add the coconut milk, salt and stir while bringing slowly to simmering point. Return the garlic, onions and chillies and allow to simmer, uncovered, until garlic cloves and potato are soft, about 30 minutes depending on size. Meanwhile dissolve tamarind in hot water, strain into curry for last 10 minutes of cooking. Serve with hot white rice.
Aloo Began – Vegetarian
1 lb. potatoes (Aloo) 1 lb. eggplant (began) 2 medium onions, chopped 1/4 tablespoon ginger paste or powder 1/4 teaspoon garlic paste or powder 2 medium tomatoes 1/4 teaspoon cumin powder 1/4 teaspoon turmeric powder 1/4 teaspoon coriander powder Salt to taste 3 tablespoon oil 1/2 cup chopped cilantro
Directions: Cut potatoes, eggplant and tomatoes in small cubes. Heat the oil in a pan. Fry the onion for 1 minute. Add garlic, ginger, cumin, turmeric and coriander; mix together for 2 minutes. Add potato and eggplant, and cook for 13 to 15 minutes. Add tomato, and cook for 3 minutes. Sprinkle with cilantro. Serve hot with naan, pita bread or rice.
Chickpea Curry (Chole Masala)
1 lb. canned chickpeas 1 large potato, cooked and cubed 1 tbsp. oil 1 large onion, pureed 1 large tomato, pureed 1 tsp. ginger paste 1 tsp. garlic paste
1/2 tsp. each cumin, coriander, turmeric and chilli powders. 1 tsp. salt or to taste Cilantro/coriander leaves Directions: Heat oil in a non-stick frying pan (or skillet) and fry the onion and tomato, ginger and garlic pastes, cumin, coriander, turmeric and chilli powders together for a couple of minutes. Add the potatoes and chickpeas and 1/2 cup of lukewarm water and cook until done. Garnish with cilantro/coriander leaves.
Green Moong Dhal
2/3 cup green moong dhal 1 onion, chopped 1 tsp. minced ginger 4 large garlic cloves minced fine 2 large tomatoes, sliced 1 tsp. cumin powder 1 tsp. coriander powder 1 tsp. Garam Masala powder (optional) 1 tsp. turmeric powder 2 tsp. salt or to taste Directions: Pre-cook the lentils using three cups of water. Heat oil in a saucepan and fry the cumin seeds for a minute. Add the chopped onions, minced ginger, minced garlic, cumin, coriander and Garam Masala powders, as well as sliced tomatoes and cook, stirring constantly, for ten minutes on medium low heat.
Stir in lentils with another three cups of water and turmeric powder, heat till the mixture starts boiling, season with salt and remove from heat.
Green Beans (Gujerati)
1 lb. fresh green beans 4 tablespoons vegetable oil 1 tablespoon black mustard seed 4 cloves garlic, peeled and finely chopped 1 hot red dried chilli, crushed 1 teaspoon salt 1/2 teaspoon granulated sugar Black pepper to taste
Directions: Trim the beans and cut into 1.inch lengths. Blanch by dropping them into a pot of boiling water and boiling rapidly for 3 to 4 minutes. Drain in a colander, rinse under cold running water and set aside. Heat the oil in a large frying pan over medium heat. When hot, add mustard seeds. As soon as they begin to pop, add garlic and stir until lightly brown.
Add crushed red chilli and stir for a few seconds. Add green beans, salt and sugar. Stir to mix. Turn heat to medium/low. Stir and cook the beans for 7 to 8 minutes until they have absorbed the spiced flavours. Add black pepper, mix and serve.
Okra Curry – (Masala Bhindi)
1 lb. okra, sliced lengthwise or chopped into small pieces. 2 onions, pureed 2 tsp. ginger paste 2 tsp. garlic paste 1 tsp. turmeric 1 tsp. chilli powder 1 tsp. cumin powder 1 tsp. coriander powder 1 potato, cubed 1 tsp. salt or to taste 1 large tomato, pureed 2 tbsp. oil
Directions: Heat oil in a non-stick frying pan (or skillet) and fry the onions, ginger and garlic, together with cumin and coriander powders and tomato for five minutes on medium low heat. Add potato, okra, turmeric and chilli powders and salt and cook on medium low heat for half an hour.
Peas Pulao – Vegetarian
1 1/4 cup uncooked rice 1 tsp. turmeric powder 1 tsp. chilli powder 1 tsp. each cumin and mustard seeds 1 tsp. salt or to taste Cilantro/coriander leaves 1 tbsp. oil For the peas: 1 lb. shelled green peas 1 tsp. ginger paste 1 tsp. garlic paste 1 tsp. turmeric powder 1 tsp. chilli powder 1 tsp. cumin seeds 1 tsp. salt or to taste Cilantro/coriander leaves 1 tbsp. oil
Directions: Heat oil in a heavy bottomed saucepan and fry the cumin and mustard seeds for one minute. Add rice, turmeric and chilli powders and salt together with two and a half cups of lukewarm water, cover with the lid and cook on medium low heat for half an hour.
While the rice is cooking, heat oil in a non-stick frying pan (or skillet) and fry the cumin seeds, together with ginger and garlic, for five minutes. Add green peas, turmeric and chilli powders and salt together with half a cup of lukewarm water and cook on medium low heat for fifteen minutes. Garnish with cilantro/coriander leaves. When the rice is done, mix the peas and garnish with cilantro/coriander leaves.
2 cups flattened rice (poha) available at any Indian grocery store. 2 cups water 1 potato, chopped small 2 tablespoons ghee 1 onion, chopped fine 1/4 cup groundnuts (raw peanuts) 1/2 teaspoon turmeric (just enough to colour the rice) 1/2 teaspoon mustard seeds Lemon juice, to taste Salt and pepper
Soak the flattened rice (poha) in water and set aside. In a large round bottomed frying pan, heat the ghee till very hot. Add mustard seeds, onion, potato and groundnuts. When the mustard seeds are tender, cover with water and cook till potato and groundnuts are tender.
Drain off any excess water from the soaked rice. Add the turmeric to the rice until it’s a nice golden yellow. Add the rice to the frying pan and mix with the potato onion mixture until hot. Add salt, pepper and lemon juice to your taste.