These are some of my very own concoctions and hard though it may seem to to believe, trust me when I tell you that they are indeed scrumptious!!Most of them,you will find, have a peppered brushing of North Indian, Hyderababi, Moghlai, Kannada , Konkani and not to mention my mom's, influence!!Go Ahead..try 'em out!
Vegetarian Dishes
Non-Vegetarian Dishes
Pepper Chicken in a Coconut gravy
Chicken Curry in a Coconut Base
Konkani Dishes
Desserts
Ingredients:
3 cups of rice, boiled A bunch of cilantro leaves. 3-4 green chillies. 2 teaspoons of dessicated coconut(You can get this at an Indian Grocery store). 3 medium onions,sliced fine. 1/2 an onion, chopped. A few sticks of cinammon, a few cardommom seeds, a few cloves. 1 1/2 Teaspoons red chilli powder. Salt to taste. 2 flakes garlic. 1 inch piece ginger. Ghee or melted butter for frying. 1 cup of cauliflower flowerets. Some mixed frozen vegetables like beans, carrots and green peas. Grind together the 1/2 onion, coconut, garlic, ginger and cilantro in the blender, to make a smooth paste.Keep aside. Fry the onions in a little ghee or melted butter.Also add the cloves, cinnamon and cardommom.When onions are browned properly, add the red chilli powder and fry for 30-45 seconds.Now add all the vegetables, including the cauliflower and sprinkle some water on it.Keep covered and cook on a low flame till the vegetables are cooked.this might take approximately 15-20 minutes.Keep sprinkling water periodically to speeden up the process, but do not add excess water as it will ruin the Pulao. When the vegetables are done, transfer the vegeables to a big mixing dish, add all the boiled rice, salt to taste and the blended masala.Mix thoroughly and then heat it either in a microwave or on low heat on the cooking range.It is heated again to let the salt spread across the dish. Serve with Raita. To make Raita you will need: 2-3 onions chopped fine. 1 green chilli, cut into very fine pieces. 1 packet of buttermilk.(Do not use plain or flovored yoghurt.Buttermilk is available easily at your grocery store). 1 Cucumber chopped(Optional). 1-2 tomatoes chopped finely. Salt to taste. Mix all the above ingredients in a dish and leave it to set in the refridgerator.This will go very well with hot steamy Pulao.
Ingredients:
One cup toor dhal. Two medium tomatoes. A bunch of coriander leaves. 2 teaspoons full coriander powder. Some red chillies(around 10) or 2-3 teaspoons of chilli powder. 2-3 flakes garlic. A small piece of ginger. Some butter. Three small onions. 1 teaspoon cumin seeds or powder. Some cardamom, cinammon, cloves. salt to taste. Boil the toor dhal in the cooker for only two whistles.It should be just boiled and not too soft. In the blender, grind together two onions, garlic, ginger, coriander leaves, tomatoes,cumin seeds,coriander powder and the red chillies(or powder). Slice the other onion finely. Melt some butter in a pan and fry the sliced onion with the cardomom, cinammon and cloves.When the onions are turning a little brown, add the ground masala and fry for around 15-20 minutes(all the water should have evaporated, and the paste should be dry!!!).Now add the boiled dhal to it and add a little water to make a gravy.Add salt to taste. Boil for a while till you get the required consistency.This is really delicious if you make it right.It is also very easy.The trick here is to fry the masala well.That's it.Eat it hot with rice and papad.
Ingredients:
One cauliflower cut into small flowerets. 3-4 Green chillies(Not bell peppers!!) 1 bunch of green onions(Shallots), If not available use white onion 3 flakes of garlic,crushed finely. 4-5 flakes of garlic,chopped. Some hot sauce like tabasco sauce or Cayenne pepper sauce(about 2 tbsp). A little ginger, crushed finely. 3 tablespoons of Chappati Flour(You can get this at an Indian grocery store.It's called Atta). 3 tablespoons of Cornflour(They sometimes call it Corn starch). Salt to taste. Oil for deep-frying the cauliflower. Oil for making the sauce.(About 2 tablespoons). 2 teaspoons of Red chilli powder. 1 Teaspoon Soya sauce. Make a batter out of the 2 tablespoons of Cornflour and all the Chappati Flour.Finely crush the ginger and garlic and add it to the above batter. Add the red chilli powder, salt, 1/2 teaspoon of soya sauce and some tabasco or chilli sauce.Mix well by hand.Dip the cauliflower flowerets in it and deep fry till golden brown.Drain and keep aside. To make the sauce:- Dissolve the remaining cornflour in 1-2 tablespoons of water, add the remaining(1/2 teaspoon) of soy sauce, salt, and tabasco sauce. Mix all this well and keep it aside. Heat oil in a frying pan and add chopped green-chillies, chopped garlic, chopped green onions.Stir fry for about 5-6 minutes .Then add the above prepared cornflour paste and lower the heat.The sauce will begin to thicken and when it is thick enough, take it from the fire and pour it over the fried flowerets. The above recipe is for a Chinese style Cauliflower Manchurian. If you want to give it a touch of Indian, you can make the following changes in the recipe: - Use Cilantro(Coriander leaves) and put it in the batter when frying the cauliflower.Also after the thick sauce is prepared, garnish it with some cilantro. - Add whole jeera to the batter used for frying the cauliflower. - Do not use any tabasco or chilli sauce in the batter or in the preparing the sauce.Use lemon juice or lime juice instead. -Use ghee or melted butter to make the sauce instead of using oil. This dish is extremely easy and also yummy.It is a little time consuming though, because of the preparation and frying time.
Ingredients:
One Packet of chopped spinach leaves 2 medium size onions 2-4 flakes of garlic 1 inch piece ginger 4-5 green chillies 1 teaspoon red chilli powder 2 teaspoons coriander powder 1 teaspoon cumin powder(or crushed cumin) A pinch of turmeric 2 tomatoes Cooking Oil Paneer, cut into cubes Oil for frying the Paneer. Deep fry the Panner cubes in oil, drain and set aside. Boil in an open vessel, along with a little water, the spinach, tomato garlic, ginger and green chillies.When done, blend into a coarse paste. Chop the onions and fry them till they turn brown.Add the red- chilli powder, coriander powder, cumin powder and turmeric and fry for about 30 seconds.Add the blended spinach paste and the fried paneer.Add water to get the required consistency.Add salt to taste and bring to a boil.Eat hot with tortillas or pita bread.
Ingredients:
For the Kofta: 1 1/2 lb. potatoes 2 heaped tablespoons each of crumbled paneer, khoya and thick malai 4-5 cashewnuts chopped 1 tablespoon raisins 2-3 finely chopped green chillies 1/4 tsp sugar 1 tsp coriander powder 1 tsp cumin powder 1 tsp red-chilli powder 1/2 tsp cardammom powder Salt to Taste Cooking oil Oil for frying the koftas For the gravy: 2 medium onions,chopped 3 flakes garlic,crushed 1 inch ginger,crushed 3 large tomatoes,pureed 1 tsp red-chilli powder 1/2 tsp garam masala powder 1/2 tsp dhania(corainder) powder 1/2 tsp cumin powder 2 tsp powdered poppy seeds 1/2 tsp sugar 1 tbsp ground peanuts Boil the potatoes till tender.Peel, mash and add salt to taste. Keep aside.Mix all the other ingredients for the kofta into a paste.Make rounds of the potato dough and place a little of the prepared mixture in the center of each round.Seal the edges and shape into stuffed rounds. Deep fry each kofta till golden brown.Drain and keep aside. Blend together the onions, ginger and garlic and fry in 3 tbsp of oil till brown and the oil begins to seperate.Add the pureed tomatoes and the masala powders.Add the poppy seeds and fry for a minute.Add the sugar and the ground peanuts.The gravy will begin to thicken.You can also add some malai to thicken it some more. Mix in some water if necessary.When the gravy comes to a boil, add the koftas.Heat through and serve.The koftas should be put in just before eating the dish or else they will turn soggy.
Ingredients:
1 1/2 lb. tomatoes 1 teaspoon asoefetida(hing) 1/2 tsp fenugreek (methi) 1 tsp mustard seeds A pinch of Turmeric 1 1/2 tsp red chilli powder 1/2 cup of thick tamarind juice Salt to taste Cooking Oil Chop the tomatoes finely. Heat the oil and fry the hing, mustard and fenugreek seeds.When the mustard starts crackling, add the chopped tomatoes and fry till the tomatoes are soft.Blend it into a paste and keep aside. Heat some oil in a pan, add the turmeric and red-chilli powders and fry for 45 seconds.Add the tomato paste, salt and the tamarind juice. Boil for around 10 minutes. Tastes excellent with rasam and rice.
Ingredients:
1 1/2 cups of Basmati rice Paneer , cut into cubes and deep fried 1 cup green peas A small bunch of Fenugreek leaves(Methi) 2 tomatoes, chopped fine 6 flakes garlic, chopped fine 2 green chillies, chopped fine 1/2 tsp turmeric powder 1-2 tsp red chilli powder Salt to taste Cooking Oil Heat oil in a pan.Add garlic paste and fry well.Add the chopped tomatoes,chopped fenugreek leaves, green chillies, green peas, red-chilli powder,turmeric and salt.Continue frying for 10 minutes. Add the rice and fry well for 4-5 minutes.Add enough water to this and pressure cook on low heat for 5-6 minutes.Garnish with fried paneer.
Ingredients:
2 cups of dried green peas Some jaggery 2 lemon sized balls of tamarind 6-7 split green chillies 9-10 dates 1 bunch of coriander(Cilantro)leaves 3 tbsp dried, dessicated coconut 1-2 tsp chilli powder 1 tsp mustard seeds 3 tsp roasted and powdered cumin seeds 2 tsp roasted and powdered coriander seeds 1 -2 tsp chat masala Some Rice vada Grated carrot 1 onion,minced Cooking oil Pressure cook the peas with a little water till soft and done. To make the Pani: Boil a glass of water with a small square of jaggery(you can substitute sugar if jaggery is not avaliable, but it will not give you the same taste).Add 2 teaspoons of roasted cumin and the thick juice of one lemon size ball of tamarind.Boil.Cool To make the sweet Chutney: De-seed the dates.Blend into a smooth paste the dates, juice of the other lemon size tamarind ball, a little jaggery, 1 tsp roasted cumin powder, the coriander powder and salt to taste. To make the hot Chutney: Season oil with mustard,add the green chillies, coriander leaves chopped, red-chilli powder and the coconut.Fry for a while and then blend it into a smooth paste, adding salt to taste. For each serving of the chat, Powder some vada and add one portion of the boiled peas to it.Add 3-4 tbsps of the pani,2-3 tsp of the hot Chutney and 4-5 tsp of the sweet Chutney.Mix well.Sprinkle some red-chilli powder and chat masala on top, garish with grated carrot and minced onion.Eat immediately or it will turn soggy.
Ingredients:
1 packet Buttermilk 2-3 heaped tbsp Bengal gram flour 3-4 slit green chillies A pinch of turmeric For the Pakodis: Bengal Gram flour 3-4 chopped green chillies A pinch of Asoefetida(Hing) 2-3 tsp Red-chilli pwd 1-2 tsp cumin seeds Salt to taste Oil for frying For the seasoning: Cooking oil A pinch of Asoefetia(Hing) A sprig of curry leaves 1 tsp mustard seeds 1 tsp fennel(Saunf) 1 tsp red-chilli pwd 2 tsp coriander pwd 1-2 dried red chillies 2-3 garlic flakes chopped Dilute the buttermilk to get the required consistency.This dish, after done and left to settle, will thicken a lot.So it is advisable to make it of a thin consistency to start with.Add a pinch of turmeric and the bengal gram flour and mix well by hand until all the flour is blended into the buttermilk.Add the split green chillies and salt to taste.Put it on the fire and bring to a boil on low-heat. To make the Pakodis: Mix together all the ingredients for the Pakodis with a little water, to get a batter.Make small balls of the batter and deep fry in oil till done.Drain and add to the buttermilk. The seasoning: Heat about 2 tbsp of oil and add the mustard.When it crackles add the garlic and fry for 20 seconds.Add all the remaining ingredients one by one, adding the fennel at the last.Fry for a few seconds and then add it to the buttermilk.
Ingredients:
3/4 lb. small egplant Roast and powder 1 tbsp coriander seeds,1 tsp cumin seeds,1 tbsp poppy seeds,2 red chillies, 1 tsp sesame seeds. 2 small onions 2 tbsp coconut 4-5 flakes garlic 1" ginger 1/2 tsp turmeric Curry leaves 1 cup tamarind juice 3-4 split green chillies 1/2 tsp sugar Salt to taste Cooking oil Cilantro(Coriander leaves),chopped Cut the eggplant into quarters and fry them in oil till well browned.Drain and set aside. Blend into a smooth paste the onions,garlic, ginger and coconut.Heat 4 tbsp oil and fry the mixture till browned.Now add the turmeric, mustard,curry meaves and salt to taste. Fry for 2 minutes. Add the tamarind juice, the fried eggplant, the green chillies, sugar, some water and salt to taste.Simmer till gravy thickens. Garnish with chopped coriander(Cilantro)leaves.
Ingredients:
1 lb. green tomatoes(Red ones can be used too) 15-20 red chillies 1 cup chopped ginger 1 cup chopped garlic 2 cups vinegar 1 tsp turmeric 1 tbsp mustard seeds 1 tsp fenugreek 1 1/2 cups oil Salt to taste Slice the tomaotes, smear turmeric and salt on them and soak them in 1 cup vinegar.Leave for about 2 hours. Blend together the garlic, ginger, red chillies and 3/4 of the mustard, with a little vinegar. Heat the oil and add the remaining mustard.When the mustard crackles, add the fenugreek.Fry for 2 minutes and then add the blended mixture and fry well for over 20 minutes. Add the tomatoes and the remaining vinegar.Stir continuously as the mixture comes to a boil.When the pickle is almost done, the oil begins to float at the top. Take it off the heat and let it cool.Store in a clean bottle.Will keep for a year(if anything remains of it!!).
Ingredients:
400 gm fresh Paneer Blend to a paste: 2 medium onions 1" ginger piece 4 flakes garlic 2 green chillies Powder together: 2" cinnamon stick 2-3 cardammoms 2-3 cloves 1 tbsp poppy seeds 2 tbsp cashewnuts(or almonds) 2 tomatoes pureed 1 tsp red-chilli pwd A pinch of turmeric 2 tsp coriander pwd 1 tsp cumin pwd Salt to taste Cooking oil Cut the panner into cubes, deep fry in oil till golden brown, drain and set aside. Heat a little oil and fry the onion paste till it begins to brown.Mix in the poppy-cashew powder and the other dry powders. Fry for a minute and then add the pureed tomatoes.Add some water and bring to a boil.Add salt to taste.Add the fried paneer , heat through and eat it hot.
Ingredients:
2 medium onions 1" ginger piece 3 flakes garlic 2 red-chillies 1 tsp poppy seeds 1 tsp garam masala 1 1/2 tsp coriander pwd 1 tsp cumin pwd A pinch turmeric 3 tbsp halved cashewnuts Paneer 1 tbsp raisins Sugar to taste Salt to taste Cooking oil Cube the paneer, deep fry in oil till golden brown , drain and keep side. Blend together the onions, garlic, ginger, red-chilies and poppy seeds.Heat a little oil and fry the onion paste till done. Mix in the dry powders and fry lightly.Add the cashewnuts and raisins.Add some water and let it come to a boil.Add the paneer, sugar and salt to taste.Simmer till gravy thickens.
Ingredients:
1 cup of cabbage chopped finely 1 cup of string beans chopped finely 1 cup of grated carrot 1 cup of grated onion 1-2 tsp black pepper Salt to taste Green-chilli sauce Soy sauce 2 tbsp of ginger-garlic paste Cooking oil 3-4 heaped tbsp Chappati flour Boil the vegetables till they are soft and mushy.Add all the other ingredients to the vegetables and knead the dough into small finger shaped pieces.Deep fry these in oil and drain. Eat hot with tabasco sauce and tomato sauce.
Ingredients:
Around 2- 2.5 pounds of chicken cut into medium pieces. 3 tablespoons of pepper powder. 3-4 flakes of garlic crushed into a paste. A small piece of ginger crushed into a paste. Some dry coconut( you can get this in the Indian Co-op store). unsalted butter. A few sticks(3-4) of cinnamon. Some cloves(3-4). A few cardomom seeds(3-4). 2 small tomatoes , cut into very small pieces. 2-3 teaspoon of coriander powder. 2 Medium onions, sliced fine. 1 teaspoon chilli powder. A little turmeric(haldi). 1 teaspoon cumin powder.(you can use whole cumin seeds, i.e jeera, too) Coriander leaves to garnish.(optional) Salt to taste. Smear 2 tablespoons of pepper powder and salt on the chicken pieces.Pierce the chicken pieces with a fork and let the chicken marinate for a few hours.Heat some butter(you can also use oil!)in a pan and fry the chicken pieces one by one.Not deep fry, just like frying onions.Keep the fried chicken pieces aside. In the same oil(butter) you used to fry the chicken, now fry the sliced onions,cardomom,ginger, garlic,cloves and cinammon.When the onions are brown, add the coriander powder, chilli powder, haldi, cumin powder and fry for 1 1/2 minutes.Add the coconut and tomatoes and keep frying.Do not add water.Now add the remaining pepper powder (around 1 tablespoon) and fry for a minute.Now add water, enough to get a thick paste.Drop the fried chicken pieces into the gravy and you can add water to make it into a thin gravy.Add salt to taste. Boil for 10 minutes, till chicken is well mixed with the pepper masala.Garnish with coriander leaves.Eat hot with rice and enjoy!!!!!
Ingredients:
1 lb. lamb cut into small pieces and cooked till tender Blend together to a fine paste: 2 medium onions 1.5" ginger 6-8 flakes of garlic a small piece cinnamon 2-3 cloves 2 black cardammom Blend together to a fine paste: 10 red chillies 1 lb. tomatoes Cooking oil 2 tsp coriander pwd 1/2 tsp cumin pwd Coriander leaves(Cilantro), chopped Salt to taste Heat some oil in a pan and fry the first blended mixture till done.Add the second mixture and fry till the mixture has lost all the water content and oil begins to float on top.Now add all the dry powders and fry for a minute.Add the lamb, salt to taste and the cilantro.Add sone water and simmer the curry for around 10 minutes.The gravy should turn thick by then.Eat when hot.
Ingredients:
4 tbsp oil 2-3 cans of fish(tuna,salmon or shrimps) Blend to a smooth paste: 5 red chillies 1 tsp turmeric pwd 2 tsp aniseed(Saunf) 3 tsp cumin seeds 3 cm piece ginger 2-3 tbsp coconut 1 lemon size ball tamarind 2 bay leaves 4 green chillies, split 1 cup coconut milk 1/2 tsp sugar 1 tsp garam masala Salt to taste 1 1/2 tsp melted butter(Optional) Heat the oil, add bay leaves, split green chillies and the blended mixture.Fry till the oil begins to seperate.This will take around 10-12 minutes.Add the fish, sugar and salt to taste.Add a little water and simmer it for a while.Just before taking it off the fire, add the coconut milk and garam masala and bring it to a boil.If you want, you can add melted butter to the dish to enhance the taste.
Ingredients:
1 onion, sliced finely 2 chopped green chillies 1-2 flakes garlic, chopped finely 1/4 " ginger , chopped finely Salt and pepper to taste A little garam masala 4 eggs Cooking oil Heat the oil and fry the onions, ginger, garlic and green chillies till the oinions turn brown in color.Take the pan off the heat, add the eggs, salt and pepper and the garam masala pwd and stir well.Put back on the fire and fry, stirring continuously till the mixture turns solid and is well browned.
Ingredients:
4 eggs,hardboiled and shelled 2 onions, sliced finely Mix together with a little water: 1 1/2 tsp chilli pwd 2 tsp coriander pwd A pinch of turmeric 1 tsp cumin pwd 1 tsp garam masala Salt to taste 1 tomato, chopped 1 tbsp Cilantro(coriander leaves), chopped 2 tbsp gram flour Cooking oil Make 2-3 slits on each egg with a thin bladed knife and set aside. Heat the oil and fry the onions till well browned.Now add the gramflour and fry till the gramflour is completely fried.Add the powder paste and fry for 45 seconds.Add the tomatoes and Cilantro.Add 1 cup of water and the eggs.Bring it to a boil.Simmer for 5 minutes and eat hot.
Ingredients:
Mix together: Salt to taste 1/2 tsp pepper 1/2 tsp ginger pwd 1 tsp cumin pwd 1 1/2 tsp coriander pwd 5-6 flakes of garlic, crushed 1 tsp chilli pwd Lemon juice or vinegar to mix 1 lb. tender lamb 1 tbsp cooking oil Cut the lamd into squares and rub the paste all over it.Marinate for 4 -5 hours. Brush the lamb with some oil and put it through the skewers and grill the kababs on a hot oven.Turn them over freqently, brushing more oil if required. You can alternate the raw kababs on the skewers with small, whole onions, cherry tomatoes, chunks of bell-peppers or any vegetable of your choice.
Ingredients:
1 lb. lamb 4 medium sized tomatoes,chopped 4 onions 12 green chillies 4 flakes garlic 1" ginger 1 tsp cumin seeds A small bunch of Cilantro(Corinader leaves) Salt to taste Cooking oil Cut the meat into small cubes. Slice the onions. Grind together the green chillies, garlic, ginger, cumin seeds and the cilantro. Heat some oil and fry the sliced oinions till well browned.Add the ground masala and saute over high fire.When oil begins to seperate, add the meat and salt to taste. When the meat starts to become tender, add the chopped tomatoes and some water.Simmer the curry for 10 minutes.Bring it to a boil.Eat when hot.
Ingredients:
1 lb. shrimps, cleaned and de-viened 2 onions Blend together to a smooth paste: 1 small piece ginger 10 flakes garlic 3-4 black peppercorns 1 tsp cumin seeds 6 red chillies 1/2 tsp turmeric pwd 1/2 cup thick tamarind juice or 2 tbsp vinegar Salt to taste Cooking oil Slice and fry the onions in the oil till done.Add the ground masala and fry till the oil begins to seperate.Now add the shrimps and salt and some water and simmer for a while.Bring to a boil.Add more vinegar if required and boil till done.
Ingredients:
2 lb. chicken cut into medium sized pieces 5 onions sliced finely 2-3 tbsp curd(unflavoured yoghurt) 1 1/2 tsp red-chilli pwd 2 -3 tsp coriander powder 1 tsp cumin pwd 2 tbsp coconut 3 tomatoes, pureed 2-3 cloves 1 " cinnamon 2-3 cardammoms 2 tbsp cashewnuts, ground with a little water to a paste A bunch of Cilantro (Coriander leaves), chopped Cooking oil Deep fry the sliced onions in oil till they are properly browned.Drain them, add the curd and blend the mixture with the cinnammon, cloves and cardammoms till smooth.Set aside. Heat some oil in a pan and fry the above masala till the oil begins to seperate.Now add the dry powders and fry for 45 secs.Add the pureed tomato and the chicken pieces.Add some water and simmer till the chicken is cooked.Add the cashewnut paste and bring to a boil. Garnish with the chopped Cilantro.Eat when hot with rice or roti.
Ingredients:
2 lb. chicken, cut into pieces Blend together to make a smooth paste: 3 tbsp coconut 3-4 red chillies 2 green chillies 1 lemon size ball of tamarind 1 tsp cumin seeds 1 tsp coriander seeds 1 tsp poppy seeds 5-6 flakes of garlic 1" piece ginger 2-3 cloves 1" cinammon 2-3 cardammoms Paste of 2 tbsp cashewnuts 2 onions ,sliced finely Cooking oil Salt to taste Cilantro, chopped Heat oil and fry the onions till well browned.Add the masala and fry till the oil begins to seperate.Now add the chicken pieces and salt and simmer till chicken is cooked. When chicken is tender, add the cashewnut paste and bring to a boil.Garnish with chopped Cilantro.
Ingredients:
2 lb. beans 2 tbsp coconut 1 tsp mustard seeds 2-3 red chillies Cooking oil Salt to taste Cut the beans into small pieces and set aside. Heat some oil and add the mustard seeds.When they start crackling, add the red chillies and fry for 20 seconds.Add the beans and salt. Sprinkle water and cook on a low flame, covered.The beans will take about 10-12 minutes to cook.After the beans are done, add the coconut and fry for a while.Eat hot with rice and dhal.
Ingredients:
1/2 lb. of gourd or squash A pinch of Turmeric Mustard seeds 2-3 red chillies Fry in a little oil: A pinch of Asoefetida(Hing) 1 1/2 tbsp coriander seeds 8-10 peppercorns 1 1/2 tsp cumin seeds 3/4 tsp fenugreek(Methi) 1 tbsp rice, washed 1 tbsp sesame seeds 2-3 tbsp coconut Salt to taste Cooking oil Blend all the fried ingredients to a smooth paste and set aside. Cook the gourd/squash with a pinch of salt and turmeric and when it is done, add the ground masala to it.Bring it to a boil.Season with the mustard and red chillies. Eat hot with rice.
Ingredients:
1 lb. cabbage, chopped finely 3 medium onions, chopped finely 2-3 red chillies 1 tsp mustard seeds 1 tsp urad dhal Salt to taste 1 tbsp coconut Cooking oil Heat the oil and add mustard seeds.When they begin to crackle add the urad dhal and red chillies and fry for about 20 seconds. Then add the onions and fry till the onions are brown in color. Add the chopped cabbage, sprinkle a little water, add salt to taste and cook covered, on a low flame.The cabbage will take around 15 minutes to get cooked.When the cabbage is soft, add the coconut and mix well.Heat through and eat with rice and dhal.
Ingredients:
1 cup of toor dhal 2-3 green chillies, split 2-3 red chillies A pinch of Asoefetida(Hing) Salt to taste Mustard seeds A bunch of coriander leaves(Cilantro), chopped Cooking oil Pressure cook the dhal till it is soft.After it is done, transfer the cooked dhal into a cooking dish, add the green chillies, salt and the chopped cilantro and bring it to a boil.Season with mustard seeds, hing and red chillies.
Ingredients:
1 cup toor dhal 1 1/2 cups chopped spinach 7-8 red chillies 1 lemon sized ball of tamarind 3 tbsp coconut 1 tsp jaggery Salt to taste Mustard seeds 1 Sprig curry leaves 1 small onion, chopped Cooking oil Pressure cook the dhal with the spinach and salt till done. Blend to a smooth paste the red chillies, tamarind and coconut. Add the blended mixture to the dhal-spinach.Mix well.Add the required amount of water, jaggery and bring to a boil. Season with the chopped onion, mustard and curry leaves.
Ingredients:
1 lb. potatoes A pinch Asoefetida Salt to taste 2 green chillies, chopped 1 tsp mustard seeds 2 tsp tamarind juice 2 red chilles Boil the potatoes till they are soft.Mash the potatoes, add some water,the green chilies, salt and asoefetida.Mix well. Add the tamarind juice and mix.Season with mustard and red chillies.
Ingredients: