INDEX

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[Index]

Ingredients

Preparation

• 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 Chili 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.
  

Freezing Notes

Ingredients

Preparation

• 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 cap- sicum cut up. Add these, mix well, and cook for 4-5 min- utes, continuously stirring.
  
• Sprinkle with turmeric, coriander and chili powder.
  
• Beat the yogurt and blend into a smooth mixture. Add yo- gurt and salt.
  
• Mix gently, cover and cook for about 10 minutes on low heat.
  

Ingredients

Preparation

• Cut cauliflower into flowerets. Cube potatoes.
  
• Heat oil and saute cumin seeds for about a minute. Add gar- lic and ginger, stir and add potatoes. Bhoona, add turmeric and chili powder, and bhoona again. Add tomatoes and sim- mer 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.
  

Ingredients

Preparation

• Boil vegetables for about 5 minutes.
  
• Add yogurt and powder to vegetables.
  
• Bring to boil.
  

Ingredients

Preparation

• Saute onions, add garlic and ginger. Fry for about 5 min- utes.
  
• Add tomatoes, and continue frying.
  
• Add cumin, coriander and chili powders, and some salt. Fry for another 5 minutes.
  
• Add garbanzo beans (or chick peas), boil for a few mintues.
  
• 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.
  

Ingredients

Preparation

• Fry Chana Daal (if used).
  
• Grind all ingredients and mix.
  
• It's also possible to use yogurt, in which case the Lemon juice may be left out. Or used. Anything goes, apparently.
  

Ingredients

Preparation

• Fry cut zucchini, onions, and green chillies.
  
• Add turmeric, salt, cook on low flame for 5 - 10 minutes.
  
• Boil tamcon, add to mix above.
  
• Pulverize the whole thing in blender.
  
• Seasoning: Thalshi Kottify with mustar seeds, urad daal.
  

Ingredients

Preparation

• Heat oil, mustard seeds, and Urad Daal. Roast for a few sec- onds.
  
• Add vegetables. Sprinkle salt and turmeric. Cook on high heat for a couple of minutes.
  
• Add coriander powder, chili powder, and cumin powder, (and ginger and garlic if you wish) cover and cook on low until done.
  
• For making the potatoes more crisp, add rice powder (arshi maav) and stir it in.
  

Ingredients

Preparation

• Heat oil, mustard seeds, Urad Daal, cumin seeds, and green chili. Roast for a few seconds.
  
• Add mixed vegs. and cabbage. Sprinkle salt and turmeric. Cook on high heat for a couple of minutes, then cover and cook on low until done.
  

Ingredients

Preparation

• 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 chili powders together, and add to daal.
  
• Add cut tomato and salt, and heat for a couple of minutes more.
  

Ingredients

Preparation

• 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.
  

Ingredients

Preparation

• 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 car- damoms.

Ingredients

Preparation

Masala Ingredients

Masala Preparation

• 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 wa- ter.

Ingredients

Preparation

• Boil Yellow Split Peas. Keep aside.
• Boil vegetables(spinach or combo of cabbage, squash, beans, etc.) with salt, chili powder and turmeric until just cooked.
• Add masala and daal.

Ingredients

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 mins.
• When done, heat the ghee add the cumin. Fry till golden brown and add thinly sliced onions. Fry till crisp and brown.

Masala Ingredients

Masala Preparation

• Fry all ingredients (except coconut) in as little oil as possible.
• Add coconut, grind (very fine) in blender.

Ingredients

Preparation

• 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.

Ingredients

Preparation

• Fry Coriander seeds, Cumin seeds, Chana Daal, Red Chili 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.

Ingredients

Dry Masala Ingredients

Preparation

• Boil vegetables (except onions and peas). Drain and set aside.
• Melt butter and saute onions and garlic. Add tomatoes, yo- gurt, and the dry masala, and simmer for 5 minutes. Add vegetables and simmer for another 5 minutes, then add wa- ter. Cover and simmer for 10 minutes. Add cream and peas, stirring gently.
• Before serving, top with raisins and almonds.

Ingredients

Preparation

• Cut lemons into small pieces and remove the seeds. Add salt and keep for about 12 hours.
• Add chili powder, turmeric, and methi.
• Heat oil, mustard seeds, and asafoetida. Spread this mixture over the lemons.
• Mix thoroughly.

Ingredients

Preparation

• 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.

Ingredients

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 aluminum foil. The cheese should have hard- ened 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 origi- nal volume.
• Add the remaining 0.5 cup sugar, cardamon 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.

Ingredients

Preparation

• 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 collander, 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 re- sults in about 80 to 100 rasagollas.
• Bring one cup sugar and 3 cups water to a boil in a pressure cooker. Place 20-25 rasgoolas 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 rasgoolas. Do not use the same sugar syrup more than once.

Ingredients

Preparation

• Cook rice.
• Heat oil and add all other ingredients except for the lemon. Fry as appropriate.
• Mix stuff in pan with rice. Squeeze the lemon and add the juice to the rice.

Ingredients

Preparation

• 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.

Masala Ingredients

Masala Preparation

• 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.

Ingredients

Preparation

• 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.

[Index]

Masala Ingredients

Masala Preparation

• 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.

Ingredients

Preparation

• Roast rava until light brown.
• Boil 3 cups of water, add sugar, allow it to completely dissolve.
• Add rava to water slowly, stirring.
• Fry cardamons, raisins, cashews in ghee. Add to rava.
• Add saffron/turmeric and mix.

Ingredients

Preparation

• Fry cut onions, green pepper, ginger, garlic, random spices ( cloves, black pepper, cinnamon, cardamon, bay leaves) and salt for 5 - 10 minutes.
• Add tomatoes, saute for a while.
• Add washed and drained rice, fry for 5 minutes or so. Add more water and cook until rice is done.
• Extra fancy: Top rice with cheese, tomato and green pepper slices (rings, e.g.) and bake for 20 - 25 minutes at 250o.

Ingredients

Preparation

• Roast rava until light brown.
• Separately, fry mustard seeds, urad and chana daals, chopped onion, (crushed) red and (chopped) green chilis 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.

Ingredients

Preparation

• Soak urad daal and moong daal for 2-3 hours.
• Grind daals into a coarse paste.
• Add finely chopped onion, salt, coriander powder, chili powder OR green chili, ginger and soda. Mix well and set aside for 4-5 minutes.
• Fry small spoonfuls of the mixture in hot oil.

Ingredients

Preparation

• Chop onion; cut green peppers, tomatoes, broccoli, and cauliflower into 1 in. cubes.
• Melt butter and saute 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.

Ingredients

Preparation

• 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 mins, 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.

Ingredients

Preparation

• Wrap eggplant in foil nicely and keep inside a 400 deg oven for about 45 mins or until soft. Alternately you could broil it over a gas flame till it gets evenly charred. Cool and peel off skin. Drain of any juices. Chop into large bits.
• Fry dal, red chillies and asafoetida in oil till brown. Drop into a blender, add tamarind, salt and some of the eggplant. Run the blender on low speed till coarsely blended. Add remaining eggplant and whir for one minute. Scrape out and serve.
• Other Thogyals/Chutneys Substitute lightly sauteed onion/zuchini/canadian (hot house) cucumber in above recipe for a variety.

Ingredients

Preparation

• 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, 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.

Ingredients

Preparation

• Chop the eggplant into very tiny pieces. Heat oil, add mustard seeds, when popping add curry leaves, chillies, onions and fry till onions become transcluscent. 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.

Ingredients

Preparation

• Cut squash into inch square and 1/4 inch thick slices. Wash and in about a cup and a half of water, add tamarind paste and sliced squash.
• Add turmeric, salt and cook on low heat till done.
• Grind coconut, green chillies, 1/2 tspn mustard seeds and stir into cooked squash. Can wash out blender and add this water too.
• Let mustard seeds splutter in oil add fenugreek, red chilli, curry leaves and in a couple of minutes pour onto pachadi.
• Variations: Instead of tamarind paste can use yogurt at the end. Can use cut okra or, okra and eggplant pieces, instead of squash.

Ingredients

Preparation

• 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.

Preparation

• 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 groc. 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 pase.
• 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 soakes 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.

Preparation

• 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.
• [NOTE: YOU CAN SUBSTITUTE DONDA KAAYA (TINDOLLA) OR BEERA KAAYA (??) FOR BRINJAL IN THE SECOND CURRY.]

Ingredients

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 latice work effect. A lot of holes is just the thing. Dribble a bit 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.

Ingredients

Preparation

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