Indian on Dan Tasse dot com

Chicken Vindaloo

Wed, 15 Oct 2025 16:47:00 +0000

1 1/2 tsp cumin

2 inch cinnamon stick

6 cloves

10 black peppercorns

1/2 tsp mustard seeds

1 1/2 tbsp coriander seeds

2 green cardamom

20 dried red Kashmiri chilies, soaked in 1/4 c malt/goan/red wine vinegar and 1/4 cup hot water

10 garlic cloves

1 1/2 inch ginger

2 lbs bone-in chicken or 1 1/2 lb boneless

1/2 tsp turmeric

1 tsp salt

oil

2 onions, finely sliced

1 tsp sugar

Grind all the spices (cumin through cardamom). I guess toast them first? Add the chilies, soaking liquid, garlic, and ginger, and puree. Marinate the chicken in this mix for an hour or overnight.

Saute onions until golden. Deglaze with a little water. Stir in the chicken, cook until done.

Source: https://www.indianhealthyrecipes.com/chicken-vindaloo/#h-recipe-card

Amchoor Chana

Tue, 07 Jan 2025 18:47:00 +0000

2 tbsp oil
1 tsp cumin seeds
2 black, green, or white cardamom pods
1 or 2 cinnamon sticks
1 cup canned crushed tomatoes
2 tbsp amchoor/mango powder or lime juice
1 tbsp coriander, ground
1 tsp ground cumin
1 tsp salt
1/2 tsp cayenne
1/4 tsp turmeric
3 cups cooked chickpeas
4 tbsp cilantro
1/4 cup finely chopped red onion

Heat oil, add cumin seeds, cardamom, and cinnamon, cook until aromatic, 10-15 seconds. Add tomatoes, mango powder, coriander, ground cumin, salt, cayenne, turmeric. Simmer 5-10 minutes. Add chickpeas, 1 cup water, 2 tbsp cilantro. Simmer 20-25 minutes. Add onion and 2 tbsp cilantro, serve.

Source: 660 Curries by Raghavan Iyer

Blackened sweet corn chaat

Tue, 07 Jan 2025 18:46:00 +0000

4 ears corn or 24 oz sweet corn cans/frozen
2 tsp cumin, ground
2 tbsp butter
3/4 tsp ground black pepper
1/2 tsp ground red pepper
1/2 tsp salt
2 1/2 tbsp lemon juice
1/2 red onion, finely diced
1/2 cup cilantro, finely chopped
handful of sev (chickpea noodles)
1 lemon, quartered

Boil corn for 8 minutes and slice off kernels, if not already cooked. Heat cumin, add butter, then when it starts to smoke, add corn. Cook 6-8 minutes, letting it blacken and caramelize. Add black pepper, red pepper, salt, and lemon juice, cook until it sizzles off. Sprinkle with red onion, sev, and lemon; serve with lemon wedge.

Source: Fresh India by Meera Sodha

Sweet Potato Vindaloo

Tue, 07 Jan 2025 18:45:00 +0000

4 tbsp oil
6 cloves
1 star anise
20 black peppercorns
1 3-inch cinnamon stick
2 tsp cumin seeds
6 cloves garlic
2 inch piece of ginger, peeled and grated
5 tbsp white wine vinegar
1 tbsp ground red pepper, or to taste
2 medium onions, finely sliced
1 tsp salt
1 tsp sugar
1 14oz can plum tomatoes
2 lb sweet potatoes, peeled and chopped into 1 inch chunks
yogurt to serve

Heat 1 tbsp oil, then cloves, star anise, black pepper, cinnamon, cumin. Cook 2 minutes. Grind spices. Add garlic, ginger, vinegar, and red pepper, grind into a smooth paste.
Heat the rest of the oil, add onions, cook 15 minutes until brown and caramelized, then add spices, salt, and sugar. Cook a couple minutes, add tomatoes, 8oz water. Cover, cook 5 minutes, then add sweet potatoes, simmer 20-25 minutes until potatoes are tender. Serve with yogurt.

Source: Fresh India by Meera Sodha

Stuffed anaheim peppers

Mon, 13 Jun 2022 05:34:00 +0000

8 large anaheim peppers

3 tbsp oil

1/2 cup raw peanuts

2 tbsp white sesame seeds

1 red onion, coarsely chopped

2-4 green chiles

1 1/2 tsp salt

4 tbsp cilantro

1/2 cup shredded dried coconut, reconstituted

1/2 tsp garam masala

1/4 tsp turmeric

Cut peppers, remove seeds, vein, and ribs.

Heat oil, roast peanuts until browned, 2-3 min, remove.

Heat sesame seeds, remove.

Put peanuts in food processor, blend until like breadcrumbs, add to seeds.

Put onion and chiles in food processor, mince, add to sesame-peanut mixture, add 1 tsp salt and 2 tbsp cilantro.

Stuff this mixture into the peppers.

Pour 1 cup water into blender, add coconut, garam masala, turmeric, and 1/2 tsp salt, puree.

Heat oil, add peppers, cook for 6-10 min, turning every 2 min.

Pour coconut sauce over peppers, cover, simmer 20-25 min.

Remove peppers, then simmer sauce 5-8 minutes until thickened. Add 2 tbsp cilantro. Pour sauce over peppers.

Source: 660 Curries by Raghavan Iyer

Dan's note: this takes kind of a while

Aloo Pudhina Rajmah

Mon, 13 Jun 2022 05:26:00 +0000

1 tomato, coarsely chopped

1 small red onion, coarsely chopped

1/4 cup tightly packed fresh mint leaves

2 slices fresh ginger

1/4 tsp black peppercorns

1/4 tsp turmeric

3-5 chiles

1 3" cinnamon stick

2 tbsp ghee or oil

1 tsp cumin seeds

2 potatoes, cut into 1/2 inch cubes

3 cups cooked kidney beans

1/2 cup yogurt

2 tbsp heavy cream

1 tsp garam masala

1 1/2 tsp salt

2 tbsp cilantro

Non-pantry: tomato, onion, mint, ginger, potatoes, yogurt, cream, cilantro

Blend tomato, onion, mint, ginger, peppercorns, turmeric, chiles, cinnamon.

Heat ghee, add cumin seeds, then sauce, simmer 10-15 minutes.

Add potatoes, then kidney beans and 1 cup water, simmer 15-20 minutes.

Whisk yogurt and cream in a small bowl. (cream is important; keeps yogurt from curdling.)

Add yogurt, garam masala, salt, cilantro, simmer a few minutes.

Source: 660 Curries by Raghavan Iyer

Chana Masala

Mon, 13 Jun 2022 05:11:00 +0000

2 tbsp ghee or oil

1 tsp cumin seeds

1 tsp ground cumin

2 tbsp ginger paste

1 tbsp garlic paste

2 tbsp tomato paste

1 tbsp ground coriander

1 tbsp amchoor/mango powder or lime juice

1 tsp ground red pepper

1/2 tsp turmeric

4 cups cooked chickpeas

4 tbsp cilantro

1 1/2 tsp salt

1/2 c chopped red onion

Heat ghee and cumin seeds until they sizzle, then ginger/garlic until they brown, then 1 cup water and tomato paste, coriander, mango powder, cayenne, turmeric, cumin. Simmer 5-10 minutes.

Add 2 cups water, chickpeas, cilantro, and salt, cook 15-18 minutes.

Top with more cilantro and red onion.

Source: 660 Curries by Raghavan Iyer

Potato-onion poha

Mon, 13 Jun 2022 05:08:00 +0000

3 cups thick poha (flattened rice, from an Indian store)

3 tbsp unsalted peanuts

2 tbsp oil

1 tsp cumin seeds

1/2 tsp mustard seeds

1-2 green chiles, sliced

12 fresh curry leaves

2 red onions, halved and finely sliced

1/2 lb potatoes, in 1/4 inch cubes

1/2 tsp turmeric

1 tsp salt

2 tbsp lemon juice

2 tbsp coconut

Rinse poha for a minute.

Toast peanuts in a frying pan 1-2 minutes.

Heat oil, add cumin, mustard seeds, chiles, and curry leaves. Add red onions, cook 6 min until onions are translucent, add potatoes. Cook 1 min, add 1/4 cup water, cover pan, cook 4 min. Uncover, add more water if necessary, cook 4 min more.

Add poha, turmeric, salt, lemon juice, coconut, and a little more water. Cover and cook about 10 min.

Source: Fresh India by Meera Sodha

Bengali coconut dal

Mon, 13 Jun 2022 05:04:00 +0000

1 1/2 c chana dal

4 tbsp coconut

2 tbsp mustard or canola oil

3 cloves garlic, finely sliced

1 3/4" piece ginger, peeled and grated

2 red chiles, halved

3 medium ripe tomatoes, chopped

1/2 tsp ground turmeric

1 tsp ground cinnamon

1/2 tsp ground cloves

1/2 tsp ground cardamom

1 tsp salt

1 tsp sugar

Wash dal, soak 1hr in warm water, then boil 45 min.

Toast coconut in a frying pan, then put aside.

Heat oil, add ginger, garlic, chiles, until browning, then add tomatoes, 5 min. Add spices, salt, and sugar. Fry a few minutes, then combine everything. Cook 5 minutes, adding water or salt as necessary.

Source: Fresh India by Meera Sodha

Malai Broccoli

Mon, 13 Jun 2022 05:00:00 +0000

1 1/2 lb broccoli florets

8oz cream cheese (optional, it turns out)

1 tsp ground black pepper

1 tsp ground cardamom

1 tsp salt

1/3 of a nutmeg, grated

4 tbsp Greek yogurt (more if you're not using cream cheese)

3/4 cup ground almonds

3 tbsp lemon juice

Non-pantry: broccoli, cream cheese, greek yogurt, almonds, lemon juice

Preheat oven to 400, line 2 pans with parchment. Mix everything but the broccoli, then add the broccoli and mix well with your hands. Roast 10 min, turn, roast 10 min more or until it's a little charred and tender.

Source: Fresh India by Meera Sodha

Punjabi dum aloo

Mon, 13 Jun 2022 04:57:00 +0000

1/4 cup unsalted cashews, soaked in 1/2 cup boiling water

1 tsp fennel seeds

2 lb baby new potatoes

4 tbsp canola oil

1 large yellow onion, sliced

1 1/2 inch piece of ginger, peeled and grated

1 14oz can of tomatoes

1 tsp garam masala

1 tsp ground red chile

1 tsp salt

(non-pantry ingredients: potatoes, onion, ginger, cashews. unusual cookware: food processor/blender)

Soak cashews. Crush fennel seeds.

Halve or quarter larger potatoes. Fry about 8 minutes.

Blend cashews and liquid to a fine paste.

Fry onion 10 min until soft and golden. Add ginger and garlic, 2 min, then tomatoes, 5-8 min until softened and reduced. Add fennel, garam masala, red chile, and salt, mix, then cashew paste. 2 min then 1 1/2 c water and stir.

Add potatoes back in,put lid on, cook 10-15 min until tender.

Source: Fresh India by Meera Sodha

Saag Paneer

Fri, 15 Apr 2022 03:13:00 +0000

2 tbsp oil

1 red onion, thinly sliced

6 cloves garlic, chopped

4 slices ginger (2in x1in, chopped)

2 tsp untoasted garam masala

1/2 tsp turmeric

2 tbsp tomato paste

8oz spinach leaves

8oz mustard greens or kale

1 1/2 tsp salt

1 1/4 lb paneer, in 1/2-inch cubes

1/2 cup heavy cream

1/2 tsp garam masala

Fry paneer in oil, set aside.

Heat oil, add onion, garlic, ginger, stir-fry 8-10 min. Remove from heat, add garam masala and turmeric. Add tomato paste and 1/4 cup water, blend, return to skillet. Add greens, cover, steam, cook 10-15 min. Blend again (optional). Add salt, paneer, cream, garam masala, simmer 5-8 minutes.

Source: 660 Curries by Raghavan Iyer

Kheema Mutter

Fri, 15 Apr 2022 03:10:00 +0000

2 tbsp oil

2 tsp cumin seeds

1 small red onion, thinly sliced

2 tbsp chopped fresh ginger

3-5 chilies, chopped

3 cloves garlic, finely chopped

2 cinnamon sticks

2 bay leaves

1 lb ground beef

2 tsp coriander seeds

1 tsp ground cumin

2 tsp salt

1 tsp ground turmeric

1 cup frozen peas

2 tbsp cilantro leaves

Heat oil, sizzle cumin seeds 5-10 sec, add onion, 5-10 minutes. Add ginger, chilies, garlic, cinnamon, bay leaves, 5 minutes or until caramel-brown. Add ground beef, brown 8-10 min. Add coriander, cumin, salt, turmeric, simmer medium low 10-12 min. Add 1 cup water, peas, and cilantro, simmer 5-8 minutes.

Source: 660 Curries by Raghavan Iyer

Cashew Coconut Green Beans

Sun, 02 May 2021 05:35:00 +0000

1/2 c grated coconut

2 tbsp oil

1/2 tsp black mustard seeds

4 large shallots, sliced

1 c unsalted cashews

1 1/2 lb green beans, trimmed

1 1/2 tsp tamarind paste

1 red chile

Fry coconut a couple minutes until toasted and golden, set aside. Heat mustard seeds, fry shallots about 8 minutes, then add cashews until golden, set aside. Boil green beans about 4 minutes until still pretty crisp, then drain. Add everything together.

Source: Fresh India by Meera Sodha

Tomato Uttapam

Sun, 02 May 2021 05:32:00 +0000

1 c rice flour

3/4 c all purpose flour

1 tsp baking soda

1/2 tsp salt

2 tbsp plain Greek yogurt

1 c warm water

2 eggs

For topping:

2 red onions

2 green chiles

1/2 tsp salt

1/2 tsp black pepper

1/2 lb cherry tomatoes, sliced

Put flours, baking soda, salt, and yogurt in a bowl, make a well, add water and eggs, whisk to smooth and set aside.

To make the topping, heat oil, red onions for 12-15 min, then add chiles, salt, and pepper, then the sliced tomatoes.

Cook like pancakes, but put the tomato mixture on the uttapam before you flip it.

Source: Fresh India by Meera Sodha

Sri Lankan Coconut Lime Kale Dal

Sun, 02 May 2021 05:28:00 +0000

2 cups/1 lb red lentils, washed

3 cardamom pods, lightly mortar-and-pestled

coconut oil

1 cinnamon stick

3 cloves

2 yellow onions, thinly sliced

4 cloves garlic, crushed

1 inch piece of ginger, peeled and grated

2 green chiles, finely sliced

1/2 tsp turmeric

1/2 lb kale, chopped into 2 inch strips, discarding stems

1/2 14oz can coconut milk

salt

1/2 tsp mustard seeds

2 tbsp grated coconut

juice of 1 lime

Heat oil, cardamom, cinnamon, cloves for a minute, then add onions. Cook 10 minutes until soft, then add garlic, ginger, chiles. Cook another couple minutes, remove 1/3 of the mixture, set aside.

Add lentils, turmeric, and 4c hot water. Simmer 20-25 min until soft and creamy. Add coconut milk and 1 1/2 tsp salt, cook 5 min, then remove from heat.

Heat coconut oil and mustard seeds, add reserved onion mixture, then add kale and coconut, fry a minute, then add 1/4 cup water and put the lid on. Steam 4 min, add lime juice and 1/2 tsp salt, steam another 2 min.

Source: Fresh India by Meera Sodha

Olan

Sun, 02 May 2021 05:19:00 +0000

1 lb pumpkin or squash

oil

1 tbsp garam masala

1 tsp mustard seeds

2 chiles, slit lengthways

1 large onion, halved and sliced

3 cloves garlic, crushed

1 14oz can black eyed peas, drained

1/2 lb tomatoes, cut into wedges

1/2 tsp turmeric

1 14oz can coconut milk

optional: 10 fresh curry leaves

Preheat oven to 400, line 2 pans with foil. Cut pumpkin into crescents about 3/4 inch wide, drizzle with oil, garam masala, 1 tsp salt, 1/2 tsp pepper, toss to coat, arrange in a single layer, roast 30 min or until tender.

Heat oil, add mustard seeds, add chiles and onion, cook 10 min or until soft and golden. Add garlic, then beans, then tomatoes, cook a few minutes.

Add turmeric, salt and pepper, and coconut milk, then roasted pumpkin. Cook 5 min.

Add a little fried curry leaves if you want.

Source: Fresh India by Meera Sodha

Fennel Apple Almond Chaat

Sun, 02 May 2021 05:14:00 +0000

1 tsp fennel seeds

5 tbsp oil

1 cup flaked almonds (alas, it is important that they're flaked; whole almonds don't work)

1 tsp ground ginger

2 tbsp honey

salt

1 lemon

2 fennel bulbs

3 sweet crispy apples

1/2 a cucumber or one or two Persian cucumbers

A handful of mint leaves

1 tsp garam masala

To make the almonds: coarsely grind fennel seeds. Heat oil in pan, fry almonds for a couple minutes until pale gold, then add fennel seeds, ginger, honey, and a little salt. Stir fry for a minute until caramelized.

Make the salad by thinly slicing fennel, apples, cucumbers, and mint. Make the dressing with 3 tbsp oil, 2 tbsp lemon juice, garam masala, and 1/2 tsp salt.

Source: Fresh India by Meera Sodha

Savoy Aloo Gobhi

Sun, 02 May 2021 03:10:00 +0000

1 tsp coriander

2 tsp cumin

3 tbsp oil

15 curry leaves

1 tsp mustard seeds

1 onion, halved and thinly sliced

2 lbs baby potatoes, quartered

1/2 lb savoy cabbage, shredded

1/2 lb black kale, cavolo nero, or regular kale, shredded

1 tsp salt

1/2 tsp red chile

1 tsp turmeric

Heat curry leaves and mustard seeds in oil, then add onion, cook 10 minutes until golden and sweet. Add coriander, cumin, and potatoes. Cook 10 min, turning sometimes, until crispy. Add a couple tbsp of water, put on lid, cook 5 min more.

Add cabbage and kale with a little more water, stir fry for 3 min, then add a turmeric, salt, and chile, cover, cook 4 min more or until wilted.

Source: Fresh India by Meera Sodha

Squash and eggplant sambhar

Wed, 13 Jan 2021 01:49:00 +0000

1 1/4 cups lentils

4 tbsp oil

1/4 tsp fenugreek

2 tsp coriander seeds

1 1/2 tsp cumin seeds

3/4 tsp mustard seeds

12-15 curry leaves

4 big shallots, thinly sliced

1/2 butternut squash, chopped into 1 inch cubes

1 medium eggplant, chopped into 1 inch cubes

4 ripe tomatoes, chopped, or 1 can diced tomatoes

2 tsp salt

1 1/2 tsp sugar

2 tsp tamarind paste

1 1/2 tsp red chile

1/2 lb green beans, trimmed and cut to 1-2 inch lengths

Wash lentils and simmer with 3x the amount of water for ~25 minutes.

Toast fenugreek, coriander, and cumin in 1 tbsp oil, then grind with mortar and pestle.

In a big pot, heat oil. Fry mustard seeds and curry leaves, then shallots. Cook about 10 minutes or until golden.

Add squash and a little water, cover, cook 5 minutes.

Add eggplant and a little water, cook 5 minutes.

Add tomatoes; the toasted and ground fenugreek, coriander, and cumin; salt, sugar, tamarind, red chile; cover, cook 5 minutes, until tomatoes have broken down and squash is tender.

Add lentils, then green beans and water to the texture you want, cook 5 minutes. Adjust salt, sugar, and tamarind to taste.

Source: Fresh India by Meera Sodha

Gardeners' Pilau

Tue, 01 Dec 2020 03:00:00 +0000

1 1/2 cups basmati rice

1 cup fava beans, shelled

2 cups hot vegetable stock

2 tbsp canola oil

1 tsp cumin seeds

2 inch cinnamon stick

2 onions, finely sliced

2 inch piece of ginger, peeled and grated

4 cloves of garlic, crushed

2 green chiles, finely sliced

1 broccoli, broken into florets

1 zucchini, sliced

1 1/2 cups peas

1 tsp black pepper

1 tsp salt or to taste

large handful of fresh dill

large handful of fresh mint

Wash the rice, soak 20 min.

Cover fava beans briefly with boiling water, then put in cold water, then remove each bean's skin.

Boil stock, add rice, cook for 10 min, cover, let it rest and steam.

Pour oil into large pan, add cumin and cinnamon, let sizzle until fragrant, add onions, cook 7 min until translucent and softening but not yet colored, then add ginger, garlic, chiles, cook 5 min. Add broccoli, stir, add about 1/4 cup water and cover to steam. Add zucchini, a little more water, fava beans, peas, salt, pepper. Cook for a minute or two, then remove from heat and add in the rice. Cover with herbs and serve.

Source: Fresh India by Meera Sodha

Rajma

Tue, 01 Dec 2020 02:40:00 +0000

1 cup dried kidney beans

2 onions, diced

14 oz can tomatoes

1 green chile

2 inch piece of ginger, peeled, roughly chopped

3 cloves garlic

2 tbsp oil

1/2 tsp cumin seeds

1/2 tsp red chile

1 tsp ground cumin

1/4 tsp ground turmeric

1 tsp ground coriander

1 tsp salt

Soak beans, boil in fresh water for an hour or until done, drain but save boiling water.

Blend onions, tomatoes, chile, ginger, garlic.

Heat oil. Add cumin seeds and blended paste. Cook 30 min until rich and thick and darker. Add spices. Cook 5 min. Add beans and maybe 1 cup of bean cooking water. Cook 10 min.

Source: Fresh India by Meera Sodha

Gujarati Dal with Peanuts and Star Anise

Tue, 01 Dec 2020 02:36:00 +0000

1 1/2 cups toor dal

2 star anise

oil

1/2 tsp mustard seeds

3/4 tsp cumin seeds

4 cloves

1 green chile, slit lengthways

2 sprigs fresh curry levaes

3 large tomatoes, chopped

1/2 tsp ground turmeric

1 1/2 tsp salt

2 tbsp honey

1 1/2 tbsp lemon juice

1/4 cup red skinned peanuts, crushed

Soak lentils overnight or in hot water for an hour. Rinse, cover with 2 inches water, add star anise and boil over medium.

In another pan, put 2 tbsp oil in a frying pan, add mustard seeds, cumin seeds, cloves, chile, and 6 curry leaves. After 2-3 minutes, add tomatoes, cook 5 minutes, then add turmeric, salt, honey, and lemon juice. Cook for a couple minutes. Add to lentils. Add hot water to desired thickness, simmer 15 min more. Top with more curry leaves and crushed peanuts.

Source: Fresh India by Meera Sodha

Hill station salad

Tue, 01 Dec 2020 02:32:00 +0000

1 fennel bulb

1 red onion

3 mixed bell peppers

half a cucumber

A handful of cilantro

1 tsp salt

1 tsp nigella seeds

1 cup fresh mint leaves

1 green chile

1/2 cup greek yogurt

2 tbsp lemon juice

1 tsp sugar

Cut all the vegetables into 1/4 inch dice. Add finely chopped cilantro, salt, nigella.

Chop mint and chile as finely as possible, mix with yogurt, lemon juice, and sugar. Mix into the salad.

Source: Fresh India by Meera Sodha

Fresh matar paneer

Tue, 01 Dec 2020 02:30:00 +0000

1 1/4 lb paneer, in 1/2 inch cubes

6 cloves garlic, crushed

1 lb plum tomatoes, chopped

1 1/4 tsp salt

1/2 tsp black pepper

1 tsp ground cumin

1 tsp ground red pepper

1/4 tsp ground turmeric

1 lb green beans, snow pea pods, or a mix

1 1/2 c peas

Fry the paneer, remove to another plate.

Fry garlic for a couple minutes, then tomatoes for about 6 minutes, then all the spices, remove from heat.

Boil beans and peas for a couple minutes until just barely done. Drain and dry.

Mix everything.

Source: Fresh India by Meera Sodha

Cauliflower korma

Tue, 01 Dec 2020 02:25:00 +0000

2 large cauliflowers - total 3-4 lbs

2 large yellow onions, thinly sliced

6 cloves garlic

2 inch piece of ginger, peeled

3/4 tsp ground cardamom

1 tsp black pepper

2 tsp garam masala

1/2 tsp red chile

1 cup ground almonds

2 tbsp honey

2 cups plain greek yogurt

about 1 cup milk

raisins

flaked almonds

Preheat oven to 350.

Cauliflower, oil, 1 tsp salt, mix, roast in foil 30-40 minutes.

Fry onions on medium 12-15 min, then add garlic, ginger, all spices, ground almonds, honey, salt. Stir fry 3 minutes then add yogurt, cook on low for 10 min. Add cauliflower, thin with milk to taste. Top with fried raisins and almonds.

Source: Fresh India by Meera Sodha

Aloo Methi Paneer

Sun, 22 Sep 2019 07:00:00 +0000

1 lb russet or yukon gold potatoes, in 1/2 inch cubes
2 tbsp canola oil
1 tsp mustard seeds
1 tsp cumin seeds
2 tsp sugar
2 tsp salt
2 tsp coriander, ground
1 tsp cumin, ground
1 tsp cayenne
1/2 tsp turmeric
1/4 tsp asafetida
1 cup fresh/frozen fenugreek, or 1/2 cup dried fenugreek soaked in water
8oz paneer, fried in 1 inch cubes

Heat oil, add mustard seeds, then cumin seeds after popping. Remove from heat; add coriander, cumin, cayenne, turmeric, asafetida. Add potatoes, 2 cups water, and fenugreek. Return to heat, boil, then simmer until almost tender, about 30 min. Add paneer, simmer until cooked through, 8-10 minutes.

Source: 660 Curries by Raghavan Iyer

Okra with onion-tamarind sauce

Sun, 22 Sep 2019 06:56:00 +0000

1/4 cup canola oil
1 lb okra, rinsed and dried (important!), tops cut off but not cut into pods
1 tsp cumin
1 red onion, thinly sliced
1 tbsp coriander
1 1/2 tsp salt
1/2 tsp cayenne
1/4 tsp turmeric
1/2 tsp tamarind paste/concentrate, whisked into 1/2 cup water in a small bowl to dissolve the paste
2 tbsp cilantro

Fry the okra in oil, about 5 minutes, in batches. Heat cumin seeds, then onion, stir fry until light brown. Add coriander, salt, cayenne, turmeric, 1-2 minutes. Add tamarind water. Lower to medium, simmer about 5 minutes until liquid is absorbed into the okra and it's fork-tender. Add cilantro.

Source: 660 Curries by Raghavan Iyer

Mustard Greens and Spinach

Sun, 22 Sep 2019 06:48:00 +0000

8 cloves garlic
4 fresh chilies
2 slices ginger (2"x1" each)
2 tbsp ghee
1 tsp cumin
1 lb mustard greens
1 lb spinach
1 can diced tomatoes
2 tsp salt
1 tsp garam masala

Puree the garlic, chilies, and ginger.
Heat the ghee, add cumin seeds, then pureed mix, about a minute. Then add the greens (bit by bit as necessary as they wilt), then the tomatoes, salt, and garam masala. Cook for 5 minutes. Cool and blend to whatever texture you want.

Source: 660 Curries by Raghavan Iyer

Bengali potatoes and spinach and coconut milk

Sat, 31 Aug 2019 23:03:00 +0000

1 lb potatoes, cut into 1/2 inch cubes
2 tbsp oil
1 tbsp panch phoron
3 dried red Thai or cayenne chilies
1 1/2 tsp salt
1/2 tsp turmeric
1 cup unsweetened coconut milk
8oz spinach leaves, rinsed and chopped

Heat oil, add panch phoron, cook 15 seconds. Add chilies, cook 15 seconds. Add potatoes, cover briefly, stir once or twice, cover again, cook at medium for 5 minutes. Add salt, turmeric, and coconut milk and stir. Simmer on medium low for 12-15 minutes. Add spinach, cover, cook 2 minutes.

Source: 660 Curries by Raghavan Iyer

Okra with coconut and chilies

Sat, 31 Aug 2019 22:54:00 +0000

1 lb okra, rinsed and dried
1/2 cup dried coconut, reconstituted in 1/2 cup boiling water for 15 minutes
1 tbsp fresh cilantro
3-4 green Thai, cayenne, or serrano chilies, de-stemmed
2 tbsp sesame or canola oil
1 tsp mustard seeds
1 tbsp urad dal
12-15 curry leaves
1 tsp salt

Trim the caps off the okra, cut into 1/2 inch rounds. Combine coconut, cilantro, and chiles in food processor, mince but don't totally puree.
Heat oil on medium-high, add mustard seeds, pop 30 seconds, add urad dal for 15 seconds, add okra and curry leaves, fry 15-20 minutes or until they blister in spots and get light brown. Stir the coconut mixture into the okra, add salt, simmer 2-3 minutes.

Source: 660 Curries by Raghavan Iyer

Bitter Melon with onion and tomato

Sat, 31 Aug 2019 22:47:00 +0000

1 lb bitter melons

2 tsp salt

4 tbsp oil

1 cup chopped red onion

1 large tomato, chopped

1 tsp Punjabi garam masala

1 tsp cayenne pepper

1 tsp sugar

1/2 tsp turmeric

1/4 cup cilantro

Trim both ends of the melon. Scrape all the scales off and peel the melons. Slice in half lengthwise, scoop out all the spongy seeds in the center. Add salt and let it sit 2-3 hours or overnight in the fridge. Rinse, squeeze out water, dry with paper towels.

Heat oil on medium high, stir fry melon until light brown and slightly crispy, 8-12 minutes. Remove.

Heat oil on medium low, cook onion until caramel brown, 15-20 minutes. Add tomato, garam masala, cayenne, sugar, and turmeric. Cook 5 minutes. Add 1/2 cup water and the bitter melon, boil and simmer 5-10 minutes. Serve with cilantro.

Source: 660 Curries by Raghavan Iyer

Panch Phoron

Sat, 31 Aug 2019 22:42:00 +0000

2 tsp fennel seeds
1 tsp cumin seeds
1 tsp fenugreek seeds
1 tsp nigella seeds
1 tsp mustard seeds

Mix them together.
Source: 660 Curries by Raghavan Iyer

Chatpatee Sem

Mon, 03 Jun 2019 04:56:00 +0000

Tangy green beans with ajwain and ginger

Salt
1 lb green beans, trimmed
4 tbsp oil
1 tsp cumin seeds
1/4 tsp ajwain seeds
1/2 onion, cut into thin half-rings
3/4-inch piece of ginger, minutely diced
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp cayenne pepper
3/4 tsp salt
2 tsp amchoor powder

Boil green beans in salted water for 4-5 minutes, drain. Heat the oil in a wok on medium-high, add cumin and ajwain, cook 10 seconds, then add onion. ower to medium and let onion brown lightly. Add ginger, stir 20 seconds. Add green beans, toss, add cumin, coriander, and cayenne, and 3/4 tsp salt, toss again. Add amchoor and 2 tbsp water, serve.

Source: Madhur Jaffrey's Spice Kitchen

Malaidar Matar

Mon, 03 Jun 2019 04:50:00 +0000

1/4 tsp sugar
1/2 tsp ground cumin
1/2 tsp ground garam masala
3/4 tsp salt
1/2 tsp cayenne pepper
1 tbsp tomato paste
3/4 cup heavy cream
1 tbsp lemon juice
2 tbsp cilantro, chopped
1 fresh long hot green chili or 1/2 jalapeño, finely chopped
4 cups shelled fresh peas or 1 bag frozen, defrosted
3 tbsp oil
1/2 tsp cumin seeds
1/2 tsp mustard seeds

Mix the sugar, cumin, garam masala, salt, cayenne, tomato paste, cream, lemon juice, cilantro, and chili into a sauce and set aside. If the peas are fresh, boil them until just barely done. Heat the oil in a pan, add the cumin and mustard seeds; when they start to pop, add the peas and saute for 30 seconds. Add the sauce and cook for 2 minutes or until the sauce has thickened.

Source: Madhur Jaffrey's Spice Kitchen

Cabbage with fennel and onions

Mon, 03 Jun 2019 00:42:00 +0000

1 head cabbage, shredded
2 1/2 onions, peeled and sliced into half circles
1/2 cup oil
5 fenugreek seeds
1/2 tsp cumin seeds
1/4 tsp mustard seeds
1/2 tsp fennel seeds
2 garlic cloves, peeled and chopped
1 1/2 inch piece of ginger, peeled and chopped
1 tomato, ripe or canned, peeled and chopped
1/2 tsp turmeric
1 long hot green chili or 1/2 jalapeno, thinly sliced
1 tsp salt
1 tsp garam masala
1 tbsp lemon juice

Heat half the oil, add seeds. As they sizzle and change color (~30 seconds), add 2 sliced onions. Fry over medium for about 3 minutes. Add cabbage, stir, cover, lower heat, cook for 15 minutes.
Meanwhile, blend 1/2 onion, blend it with ginger, garlic, and tomato in a blender until pastelike.
Heat the other half of the oil, add blended paste, turmeric, and chili. Fry, stirring, for 8-10 minutes, adding a little water if necessary to prevent sticking. Add to the cabbage, with salt, garam masala, and lemon juice.

Source: Madhur Jaffrey's Spice Kitchen

Sambhara

Sun, 02 Jun 2019 23:46:00 +0000

Shredded cabbage and carrots (maybe Gujarati?)

2 tsp oil
1 tsp mustard seeds
1 tsp fenugreek seeds
1/4 tsp asafetida
1 small cabbage, thinly shredded
2 carrots, peeled and trimmed, shredded
6-8 thai, cayenne, or serrano chilies, thinly sliced lengthwise, with seeds still in
1/2 tsp turmeric
2 tsp sugar
1/2 tsp salt
1/4 c cilantro leaves
juice of 1 lime

Heat oil, add mustard seeds, cover until they've stopped popping. Add fenugreek and asafetida, then add cabbage, carrots, chilies, turmeric, sugar, and salt. Stir fry, then cook 5-10 minutes. Add 1/2 cup water and cook 5-10 more minutes, until the cabbage is noodle-like but still crunchy. Add cilantro and lime juice and serve.

Source: 660 Curries by Raghavan Iyer

Saag

Sun, 02 Jun 2019 23:41:00 +0000

(this saag has ginger, fennel, and black cumin)

1 tbsp oil
1 tbsp butter
1/2 tsp fennel seeds
1 tsp black cumin seeds
1-2 onions, cut into thin fine half-rings
1 inch piece of ginger, cut into thin strips
1 lb spinach (or scale everything down; I've only made this with 1lb)
1 hot long green chili or 1/3 jalapeno
1 tsp salt, or to taste
1/8 tsp cayenne pepper

Heat oil and butter on medium-high. Add seeds, stir. Add onions and ginger, stir fry until rich and brown. Add spinach, cover and let it wilt, then turn heat to medium. Add chili, salt, and cayenne, stir for 10-20 minutes, covered at first then uncovered to evaporate liquid.

Source: Madhur Jaffrey's Spice Kitchen

Pumpkin Kootu

Fri, 15 Apr 2016 04:28:00 +0000

1/4 cup kala vatana (dried black peas)
salt to taste
2 1/2 cups chopped red pumpkin
1 tbsp coconut oil (or any other refined oil)
1 tsp mustard seeds
2 tsp urad dal (split black lentils)
5 curry leaves

To Be Ground Into A Smooth Paste:
3/4 cup freshly grated coconut
8 whole dry kashmiri red chillies, broken into pieces
1 tsp cumin seeds
1/2 cup water

Soak the kala vatana overnight. Drain well. Cook them: if you have a pressure cooker, combine the drained kala vatana and 1 cup of water in a pressure cooker and pressure cook for 4 whistles. Otherwise just cook them for a while.

Grind the paste ingredients together, set aside.

Add the pumpkin, 1 cup of water and salt, mix well and cook on a medium flame for 8 minutes, while stirring occasionally.
Add the prepared paste, mix gently and cook on a medium flame for 3 minutes, while stirring occasionally. Keep aside.

For the tempering, heat the oil in small pan and add the mustard seeds, urad dal and curry leaves and sauté on a medium flame for a few seconds
Pour this tempering over the curry and mix well.

Source: http://m.tarladalal.com/Pumpkin-Kootu-Curry--Pumpkin-and-Kala-Vatana-Subzi-32830r

Chettinad Curry

Fri, 15 Apr 2016 04:25:00 +0000

Chettinad Masala:
1/2 cup freshly grated coconut
1 tsp coriander seeds
1/2 tsp cumin seeds
2 whole dry red chillies, broken into pieces
3 cardamoms
1 tsp fennel seeds
3 cloves
1" cinnamon
1 tbsp oil

2 tbsp poppy seeds
2 tbsp broken cashewnuts
1" piece ginger
6 garlic clove
3 tbsp oil
1/2 cup chopped onions
3 tomatoes, blanched and grated
salt to taste
1/2 tsp turmeric powder
1/2 tsp chilli powder
4 to 5 curry leaves
3 cups boiled mixed vegetables (cauliflower, peas, french beans)
1/2 cup coconut
Method

Heat the oil in a pan and fry the chettttinad masala ingredients till you get a roasted aroma. Keep aside.

Soak the poppy seeds and cashew nuts in hot water for 5 minutes.
Drain, add the ginger and garlic and grind with the roasted chettinad masala and ¼ cup water to make a fine paste. Keep aside.
Heat the oil in a kadhai, add the onions and saute till the onions turn translucent.
Add the tomatoes, salt, turmeric powder and chilli powder and cook till the tomatoes are well blended with the masala and the oil separates from the sides.
Add the ground paste and curry leaves and saute for 2 minutes.
Add 1 cup of water and vegetables,cover and cook till the gravy thickens.
Add the coconut milk, mix well and simmer for 2 to 3 minutes. Serve hot.

Source: http://m.tarladalal.com/Chettinad-Curry-(-South-Indian-Recipes-)-32925r

Masala Beans (or Peppers) Poriyal

Sun, 13 Dec 2015 19:12:00 +0000

1 lb green beans or green bell peppers, finely chopped
salt, water

masala:
2 tsp oil
3 tbsp chana dal
1 tbsp urad dal
2 tbsp coriander seeds
4 red chilies
1/2 tsp asafoetida powder
4 tbsp grated fresh coconut or 5 1/2 tbsp flaked coconut
marble-sized piece of tamarind pulp
salt, water

for tempering:
1 tbsp oil
1 tsp mustard seeds
1 tsp chana dal
1 tsp urad dal
1 red chili
1/2 tsp asafoetida
1 tsp cumin seeds
a few curry leaves

Heat the oil and all the masala ingredients except coconut and tamarind. Blend in a blender or food processor, adding water as necessary to make a thick smooth paste.
If using beans: add them to a skillet with just a little water and salt, cook until tender. If using peppers, skip this.
Heat the tempering ingredients. When the mustard seeds splutter, add the masala paste. Cook on low 5-7 minutes until dry and crisp. Add the beans/peppers, cook 2-3 minutes until well blended.

Source: Dakshin, Vegetarian Cuisine from South India by Chandra Padmanabhan

Cabbage Poriyal

Sun, 13 Dec 2015 18:58:00 +0000

2 green chilies, slit sideways
1 lb cabbage (half a big head)
1/2 cup shelled peas
salt
water
2 tbsp fresh coconut, grated, or 2 1/2 tbsp flaked coconut

For tempering:
2 tsp oil
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp urad dal
1 tsp chana dal
1 red chili, halved
1/2 tsp asafoetida
a few curry leaves

Heat oil. Add the tempering ingredients. When mustard seeds splutter, add green chilies, then cabbage, peas, salt, and water. Cover, cook over low until tender. Add coconut, mix.

Source: Dakshin, Vegetarian Cuisine from South India by Chandra Padmanabhan

Spicy Tamarind Sambar

Sun, 13 Dec 2015 18:56:00 +0000

a lemon-sized piece of tamarind pulp, soaked in 2 cups hot water, strained, squeezed to remove juice.

For tempering:
3 tbsp sesame oil
2 red chilies, halved
1 tsp brown mustard seeds
1/2 tsp asafoetida powder
1/2 tsp fenugreek seeds
1 tsp toor dal/red gram dal/pigeon peas
1 tsp chana dal/yellow split peas
1 tsp urad dal/black gram dal
a few curry leaves

150g/5oz shallots, peeled and chopped, or green onions
3 tsp sambar powder
2 tbsp powdered jaggery
2 tbsp besan (chickpea flour)
1/2 cup water

Heat oil. Add chilies, mustard seeds, asafoetida, fenugreek. When mustard seeds splutter, add the dals and curry leaves. Saute until golden.
Add shallots, saute 2 minutes. Add sambar powder, saute 1 minute. Add tamarind juice, salt, and jaggery, saute 10 minutes. Make a batter with besan and water, add to sambar, boil 2 minutes.

Source: Dakshin, Vegetarian Cuisine from South India by Chandra Padmanabhan

Ordinary Sambar

Sun, 13 Dec 2015 18:51:00 +0000

1/2 cup toor dal/pigeon peas
2 cups water
lemon-sized piece of tamarind pulp, soaked in 1 cup hot water for 15 minutes, drained
1 cup mixed vegetables, chopped into small pieces
2 green chilies, halved
1 cup water
salt
1/2 tsp turmeric
3 tsp sambar powder
1 tsp rice flour + 2 tbsp water (optional)
1 bunch cilantro, chopped

1 tbsp oil
1 tsp brown mustard seeds
1/2 tsp asafoetida powder
1/2 tsp fenugreek seeds
1/2 tsp cumin seeds
1 red chili, halved
a few curry leaves

Cook the toor dal in 2 cups water for 1 1/2 hours, stirring. Don't drain.
Heat the oil, add mustard seeds, asafoetida, fenugreek, cumin, chili, and curry leaves. When the mustard seeds splutter, add the green chilies and chopped vegetables. Saute a cople of minutes. Add the tamarind juicce, salt, turmeric, and sambar powder. Simmer on low until vegetables are tender. Add cooked dal, simmer 5 minutes. Add rice flour dissolved in water if necessary to thicken. Cook 2-3 minutes.

Source: Dakshin, Vegetarian Cuisine from South India by Chandra Padmanabhan

Sarson aur Palak ka Saag

Thu, 30 Jul 2015 06:17:00 +0000

Mustard Greens and Spinach

8 large cloves garlic
4 fresh green chilies
2 slices ginger
2 tbsp ghee or canola oil
1 tsp cumin seeds
1 lb mustard greens, rinsed and chopped
1 lb spinach, rinsed and chopped
1 15-oz can diced tomatoes (not drained)
2 tsp salt
1 tsp Punjabi garam masala

Process the garlic, chilies, and ginger.
Heat ghee, sizzle cumin seeds 15 seconds, add garlic-chile blend, stir fry about 1 minute.
Add greens, wilt. (in batches if necessary. about 3 min.)
Add tomatoes, salt, and garam masala, cook until warmed through, 5-7 minutes.
Blend.

Source: 660 Curries by Raghavan Iyer

Kashmiri Baingan

Thu, 30 Jul 2015 06:14:00 +0000

Eggplant and apples, Kashmiri style

2 tbsp mustard or canola oil
2 tsp fennel seeds
1 tsp black cumin seeds
4 dried red chilies
1 lb eggplant, cut into 1" cubes (no need to peel or salt)
2 large tart apples, like Braeburn or Granny Smith, cut into 1" cubes
2 tsp salt
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground turmeric
cilantro

Heat the oil in a skillet, add fennel, cumin seeds, and chilies. Cook until fragrant, 10-15 seconds. Add eggplants and apples, salt, coriander, cumin, and turmeric. Stir fry to coat with spices, 2-4 minutes. Add 1 cup water, scrape off browned bits, boil, simmer until tender, about 15 minutes.

Source: 660 Curries by Raghavan Iyer

Sambhar Masala

Thu, 30 Jul 2015 06:11:00 +0000

1/2 cup (packed) medium to large fresh curry leaves.
1/2 cup dried red chilies
1/4 cup chana dal (yellow split peas)
1/4 cup coriander seeds
2 tbsp cumin seeds
1 tbsp fenugreek seeds
1 tbsp mustard seeds
1 tbsp poppy seeds
2 cinnamon sticks (3" each), broken up
1 tbsp unrefined sesame or canola oil

Mix everything in a big bowl, tossing to coat with oil.
Roast in a medium-sized skillet until curry leaves curl up and look dry and brittle, chilies blacken slightly, split peas turn dark brown, seeds turn reddish brown, mustard seeds pop and swell, and poppy seeds are tan. 3-4 minutes.
Then quickly transfer to a plate to cool. Grind them. (they'll absorb moisture and get cakey if you grind when hot.) Store for up to 2 months. Makes everything good.

Source: 660 Curries by Raghavan Iyer

Cauliflower Keerai Kari

Thu, 30 Jul 2015 06:07:00 +0000

Pan-stewed cauliflower and spinach

2 tbsp unrefined sesame or canola oil
1 tsp mustard seeds
1 tbsp urad dal (split black lentils)
8 oz cauliflower, in 2 inch florets
1 lb spinach leaves, rinsed
1 large tomato, in 1 inch cubes
cilantro
1 tsp sambhar masala
1 tsp salt
10-12 medium to large curry leaves

Heat mustard seeds in oil, cover until they stop popping, about 30 seconds. Add lentils and cook until golden brown, 15-20 seconds.
Add cauliflower, stir-fry about 2 minutes. Add 1 cup water, simmer 3-5 minutes.
Add spinach, cover, cook until the leaves wilt, about 5 minutes. Then add everything else, cook uncovered until it's tender, 3-5 minutes.

Source: 660 Curries by Raghavan Iyer

Alur Phulkopir Jhol

Thu, 30 Jul 2015 06:01:00 +0000

Cauliflower and potatoes in blackened red chile sauce

1 white potato, like russet or yukon gold, cut into 1 inch cubes
2 tbsp mustard oil or canola oil
1 lb cauliflower, in 1 inch florets
6 dried red chilies
1 tsp cumin seeds
1/2 cup whole milk solids or heavy cream
1 1/2 tsp salt
cilantro

Submerge potato in cold water to prevent browning, drain, pat dry with paper towels.
Heat oil, fry cauliflower and potatoes (covered) until partially cooked, 12-15 minutes.
Meanwhile, heat a little oil with chilies and cumin seeds, roast 2-3 minutes. Blend with the milk solids and 1/2 cup water.
Pour the sauce over the vegetables, sprinkle with salt. Stir, cook 8-10 minutes. Add cilantro and serve.

Source: 660 Curries by Raghavan Iyer

Lasoon Moong Ki Dal

Thu, 30 Jul 2015 05:57:00 +0000

Garlicky green lentils

1 cup moong dal (skinned split green lentils, they look yellow)
1/4 tsp turmeric
2 tbsp ghee or canola oil
1 tsp cumin seeds
1/4 tsp asafetida
6 cloves garlic, finely chopped
3 fresh chilies, thinly sliced
1 1/2 tsp salt

Rinse lentils and drain a few times. Add 3 cups water and boil. Skim off any foam, add turmeric, and simmer 18-20 minutes.
Then make the fry: sizzle cumin seeds in ghee for 5-10 seconds. Add garlic, asafetida, and chilies, fry 1-2 minutes, set aside.
Add the fry to the dal, simmer 5 minutes, add salt and serve.

Source: 660 Curries by Raghavan Iyer

Mutter Paneer

Thu, 30 Jul 2015 05:54:00 +0000

or Matar Paneer

1 small red onion
3 slices ginger
3 cloves garlic
1-2 fresh chilies
2 tbsp canola oil
1 tsp cumin seeds
1 bay leaf
1 cup tomato sauce
2 tsp untoasted garam masala
1 tsp salt
1 1/2 cups frozen peas
1/4 cup heavy cream
8oz paneer
cilantro

Blend or process onion, ginger, garlic, chilies.
Heat oil, add cumin and bay leaf, cook 5-10 seconds. Add the onion blend and stir-fry until light reddish brown, 5-7 minutes.
Add tomato sauce, garam masala, salt. Lower heat, simmer 5-10 minutes.
Add 1/4 cup water and the peas. Simmer until they're olive green, 8-10 minutes.
Add cream, paneer, cilantro. Simmer until warmed, 5-10 minutes.

Source: 660 Curries by Raghavan Iyer

Punjabi Rajmah

Thu, 30 Jul 2015 05:48:00 +0000

1 small red onion
4 fresh Thai, cayenne, or serrano chilies
4 cloves garlic
2 slices ginger (2"x1"x1/8")
1 tbsp mango powder or lime juice
2 tbsp ghee or canola oil
1/2 cup yogurt
3 cups cooked kidney beans
cilantro
1/2 tsp Punjabi garam masala

Blend/food process the onion, chilies, garlic, ginger, and lime juice. Saute in the ghee over medium-high (might make you cough) until it's light brown around the edges, 5-8 minutes. add the yogurt, cook uncovered until the liquid evaporates and you have reddish-brown curd-like pellets, 12-15 minutes. Add 1 cup water and the beans. Boil, simmer until thickened, 10-15 minutes. Stir in cilantro and garam masala, serve.

Source: 660 Curries by Raghavan Iyer

Sorshe Chana

Wed, 11 Mar 2015 01:38:00 +0000

Sorshe Chana (yogurt tart chickpeas with mustard greens)

1 red onion
6-8 thai, cayenne, or serrano chilis, stemmed
6 cloves garlic
3 slices fresh ginger, each 2x1x1/8"
2 tbsp ghee or canola oil
2 bay leaves

1 15-oz can diced tomatoes

2 tbsp Bengali garam masala (or just whatever garam masala)

2 tsp salt

1 lb mustard greens or 1/2 lb spinach

4 cups cooked chickpeas (~2 15oz cans)

1 cup yogurt

1/4 cup heavy cream

1 tbsp cumin-coriander blend (or 1/2 tbsp each)

Food process the onion, chilis, garlic, and ginger.

Saute the onion blend plus bay leaves in the ghee, 3-5 minutes until browning.

Add tomatoes, garam masala, and salt, stir.

Add mustard greens bit by bit until they wilt.

Add chickpeas, simmer 12-15 minutes.

Mix the yogurt and cream together, then add them to the pot.

Add the cumin-coriander blend, discard bay leaves, and serve.

Source: 660 Curries by Raghavan Iyer

Fish Tikka

Sun, 11 Jan 2015 01:12:00 +0000

1 lb boneless white fish pieces (Trevally/Jack/Parai meen/Pomfret (Sauvik's favorite)/whatever)
Oil for pan frying

Marinade:
Curd / Thick Yogurt - 1 cup
Chilli powder - 1 tsp or to taste
Garam Masala powder - 1 tsp
Pepper Powder - 1 tsp
Ginger Garlic Paste - 1 tbsp
Salt to taste
Lemon Juice - 2 tbsp
Coriander leaves - 3 tbsp finely chopped
Mint leaves - 3 tbsp finely chopped
Corn Starch - 3 tbsp
Oil - 1 tbsp

Mix the marinade ingredients, add fish, marinate at least 30 minutes.

Put the fish pieces on skewers, pan fry, rotating until cooked, about 15 minutes. Or oven cook at 450F in a foil lined baking tray for 10-15 minutes, flipping skewers halfway through. Skewering isn't really even necessary.

Remove from the heat and serve hot with some lemon wedges.

Source: http://www.yummytummyaarthi.com/2012/11/fish-tikka-made-on-stove-top-tikka-made.html

Gobi Manchurian

Sun, 11 Jan 2015 00:13:00 +0000

for pan frying the florets:
1 medium cauliflower/phool gobi
1 cup all purpose flour/maida
4 tbsp corn starch
¼ tsp black pepper
¼ to ½ tsp kashmiri red chilli powder/lal mirch powder or deghi mirch (add about 1 tsp to get a good color, but this will also increase the heat a bit)
1 tsp soy sauce
1 cup + 1 tbsp water or as required
5 to 6 tbsp oil for pan frying
for the sauce:
¾ cup chopped spring onion/scallion whites, reserve the greens for garnish
½ cup finely chopped green bell pepper
1.5 inch ginger, finely chopped or 3 tsp finely chopped ginger
8 to 10 medium garlic, finely chopped or 3 tsp finely chopped garlic
2 green chilies, finely chopped or 1 tsp finely chopped green chilies
½ tbsp finely chopped celery, optional
1.5 tbsp light soy sauce or ½ to 1 tbsp soy sauce, you can also add as per your taste
1 tbsp tomato sauce or add as required
1 tsp rice vinegar or ½ tsp white vinegar or apple cider vinegar
¼ to ½ tsp black pepper powder
salt as required

INSTRUCTIONS

Chop or break the gobi/cauliflower in medium size florets, boil for 15-20 minutes, drain.

In a bowl mix together the ingredients for making the batter - flour, corn starch, soy sauce, black pepper, kashmiri red chili powder and salt. Add water and whisk to make a smooth batter without any lumps.
Dip each gobi floret in the batter, fry in ~ 1/2 inch hot oil. Or just pan fry them until light golden. Drain on a kitchen paper towel.

Preparing the sauce:
Drain oil if there's a bunch still. In the same pan, add chopped ginger, garlic and green chilies. saute for a half a minute.
Then add the chopped spring onions, green pepper, and chopped celery if using. Increase the flame and stir fry till the capsicum is half cooked or almost cooked.
Add soy sauce, tomato sauce, black pepper and salt. stir.
Add the pan fried cauliflower florets.
Stir fry for two to three minutes ensuring the spiced sauce coats the cauliflower florets well.
lastly add vinegar and stir well. check the taste and add more of soy sauce or tomato sauce as per your taste. switch off the fire. mix in the chopped spring onions greens or garnish with them while serving.

Source: Dassana Amit, http://www.vegrecipesofindia.com/gobi-manchurian-dry-recipe/

Mangshor Jhol

Mon, 28 Jan 2013 18:40:00 +0000

Mangshor Jhol – Bengali Mutton Curry

Ingredients:

1.25 lbs mutton with bones (lamb or goat), cut into 2 inch pieces

For marinating:
3 tablespoons strained or Greek yogurt
1/2 teaspoon turmeric
1/2 teaspoon red chili powder
1 tablespoon mustard oil
salt
2 inch fresh ginger root, peeled and made into a paste or grated
1.5 tablespoon garlic paste
2 green chili pepper, muddled into a coarse paste

For the sauce:
3 medium red onion, sliced in thin half moons (about 4 cups)
1/6 cup oil (prefer. mustard oil)
2 bay leaves
1 red dry chili pepper
3 medium potatoes, peeled and each divided into 4 parts
salt
1/2 teaspoon + 1/2 teaspoon turmeric
2 teaspoons red chili powder/cayenne (Optional or adjust to taste)
2.5 teaspoons coriander powder
2 teaspoons roasted ground cumin
fresh lime – to drizzle on the curry after cooking

Preparation:

Wash the meat well and pat it dry. Whisk all ingredients for the marinade and in a big non reactive bowl, combine well with the meat; let it sit for at least 2 hours, overnight works better.

Peel the potatoes, cut them to size, and sprinkle salt and 1/2 teaspoon turmeric powder on them. Rub the salt and the turmeric on the potatoes. Heat about 3/4 tablespoon oil in a deep pan or pressure cooker and fry the potatoes on high heat until they start browning on the edges – about 2-3 minutes. Remove with a slotted spoon and set aside.

In the same pot/cooker, add the rest of the oil and add the red dry chili pepper and the bay leaves. When the pepper turns dark, add all the sliced onions and fry them at high heat for about 12-15 minutes, while tossing them frequently till they start to brown.

Add the marinated meat to the pan (save if there are any leftover marinades) and add the rest of the turmeric, salt, chili/cayenne powder, coriander powder and roasted cumin powder. Toss well and cook the meat. You will have to to toss it frequently to prevent it from sticking to pan. It will take about 15 minutes for the meat to be kind of browned and for the liquid to dry up. This is kind of braising the meat with the spices. The meat and the onions will be browned (but not burned) and the spice mix will coat meat pieces.

Add 4 cups of warm water, add the potatoes and cover the pot with a tight fitting lid (or pressure cooker). Cook till meat is almost done and tender, falling off the bone. If you are using a pressure cooker, add the potatoes and water to the cooker pan and pressure cook until done as per instructions.

Drizzle with fresh lime juice right before serving.

Serve with hot rice or Naan or any flat breads.

Source: http://www.ecurry.com/blog/indian/curries/gravies/mangshor-jhol-bengali-mutton-curry/

Saag Aloo

Sat, 26 Jan 2013 21:20:00 +0000

1 lb fresh spinach or 10 oz frozen spinach
1 lb fresh mustard, kale, or collard greens
8 small or 4 medium sized potatoes (1 lb)
5 tbsp ghee or oil
1 tsp cumin seeds
1 tsp finely chopped garlic
2 green chilies or 1/4 tsp red pepper
1/2 tsp ginger powder
1 1/2 tsp salt
3/4 tsp garam masala

Pick over, wash, drain, chop greens.
Peel potatoes, cut small ones in half or medium ones in quarters.
Heat ghee in large frying pan. Add cumin, then in 10 seconds add garlic and chili. Stir, add potatoes. Fry until browned, 5-8 minutes. Add 1 cup greens. When they get limp (1/2 minute) add 1 cup more. Continue until all are incorporated. Add a little boiling water, reduce heat, cook until tender, 20-25 min. Uncover, cook until excess moisture evaporates, about 15 minutes. Increase to medium, continue frying, stirring gently until almost dry and the butter begins to glaze the vegetables.
Add garam masala, turn off heat, check for salt, serve. Good with robust dishes like beef or tomato sauces.

Gosht Do-piaza

Sat, 26 Jan 2013 20:48:00 +0000

"Meat with twice as many onions"

1/2 c. light vegetable oil
2 tbsp garlic
3 tbsp ground, grated, or crushed ginger
2 tsp turmeric
1 tsp red pepper
2 lb lamb, in 1-inch cubes
2 1/2 tsp kosher salt
2 large onions (about 2 lb), peeled, sliced into 1/4 inch

Heat oil in a big heavy-bottomed pan, add garlic and ginger. Fry over medium until light golden. Add turmeric and pepper, fry 10 seconds.
Add meat and mix. Reduce heat to low, cover tightly, let meat cook in its juices for 15 minutes or until the moisture is absorbed (leaving oil behind); it'll look dry. Stir often so it doesn't burn.
Add salt and 2 cups boiling water. Stir well and simmer, covered, until very tender and liquid turns into a thick sauce. About 1 hr or 1:15. (can set aside or freeze at this point.)
Add onions, mix. Put heat to high for 15 seconds, then turn off heat. Let steam, undisturbed, don't uncover, for 5 minutes. Check for salt and serve with bread.

Source: Classic Indian Cooking by Julie Sahni, pg. 166-168

Pumpkin

Mon, 31 Oct 2011 15:36:00 +0000

A bunch of pumpkin or other winter squash
Kari leaves
Dried hot peppers
Ginger
Fenugreek seeds
Asafoetida
Coriander (it's cooling, it balances the hot spices)
Turmeric
Ghee or oil

1. Heat ghee/oil. Add kari leaves, hot peppers, and ginger.
2. Add fenugreek, asafoetida, coriander, and turmeric (after the ginger, otherwise it'll burn quickly).
3. Add pumpkin chunks, cover and roast dry for a while.
4. Add salt and cook more. (salt draws out the water, so after you add salt, it'll begin steaming, not roasting.)
5. Add some other stuff that I missed when she was giving instructions.

Source: Mandakini at the Santosh Puri Ashram, Haridwar, India

Spicy mint chutney

Thu, 29 Sep 2011 17:31:00 +0000

100g fresh cilantro
50g mint leaves
3-4 chilies, or to taste
1 medium onion, chopped
1/4 tsp salt
2 tbsp lemon juice

Blend.

Source: Nisha at Taste of India cooking class, McLeod Ganj, India

Stuffed Parantha

Thu, 29 Sep 2011 17:29:00 +0000

250g paneer
1/4 tsp red chili powder
1/4 tsp salt
1/4 tsp meat masala
1/4 tsp garam masala
1/2 tsp thyme seeds
2 tsp fresh cilantro
chapati dough

1. Mix.
2. Roll out a double-chapati-sized ball. Put the filling in the center, fold up like a purse/pouch. Flatten and lightly roll out.
3. Cook on dry pan, both sides, then add oil and cook on both sides again.

(another way to make a parantha stuffed with an egg: fold the parantha into quarters and roll out. It'll puff up when you cook it, and you can put a beaten egg inside. Test for doneness by poking with a kinfe.)

Source: Nisha at Taste of India cooking class, McLeod Ganj, India

Lachha Parantha

Thu, 29 Sep 2011 17:27:00 +0000

"Lachha" = "layers"
1. Make chapati dough
2. Take double-chapati-sized ball, roll out
3. Put oil/butter/ghee on top, sprinkle wheat flour.
4. Fold like an accordion, then roll into a spiral and tuck tail under. Looks like a cinnamon bun. Then roll out again.
5. Cook on a dry pan on both sides. Then add oil, and cook on both sides.

Source: Nisha at Taste of India cooking class, McLeod Ganj, India

Samosas

Thu, 29 Sep 2011 17:24:00 +0000

For dough:
250g white flour
1/2 tsp thyme seeds
2 serving spoons vegetable oil
1/4 tsp salt
1/2 cup water (approx)
- mix into a hard dough, cover and rest 1 hour.

For stuffing:
2 serving spoons vegetable oil
1/2 tsp cumin seeds
1/4 tsp red chili powder
1 tsp coriander powder
1/2 tsp garam masala
1/4 tsp salt
1/2 tsp chat masala (used for snacks)
2 tsp fresh cilantro, chopped
4 medium boiled potatoes, cubed
100g peas, boiled

1. heat oil, add cumin, remove from heat and add all spices except chat masala and cilantro.
2. put back on heat, add potatoes and peas, mix, cook 2 minutes.
3. remove from heat, add chat masala and coriander, mix.
4. roll out a ball of dough like a chapati, dust with whole wheat flour, roll flat.
5. cut dough in half. put water on edges, roll up like ice cream cone.
6. put stuffing in cone, close up top. Deep fry on medium. Serve with spicy mint chutney.

Source: Nisha at Taste of India cooking class, McLeod Ganj, India

Vegetable Pulao

Thu, 29 Sep 2011 17:18:00 +0000

(similar to biryani, but for biryani, you make the sauce separately, and biryani is spicier)
2c basmati rice, dry.
2c mixed vegetables, cooked
4 serving spoons oil
2 tsp cumin seeds
2 cinnamon sticks
4 green cardamom
2 black cardamom
4 cloves
whatever you like- mushrooms, tofu, paneer
1 tsp butter
handful raisins/cashews
1 1/2 tsp salt
1 tsp meat masala
1/2 tsp garam masala
1c mixed fruit (optional- if you add this it's "Navratan" or Kashmiri Pulao)

1. Boil rice like pasta: in excess water, then drain. You don't want it to be sticky.
2. Heat oil, add cumin, then all whole spices, then vegetables. Cook 1 minute.
3. Add butter, whatever you like, raisins, cashews, salt, masalas.
4. Add rice, mix, cook 2 minutes. Garnish with cilantro, fruit.

Source: Nisha at Taste of India cooking class, McLeod Ganj, India

Choley, Chana Masala, or Rajmah

Thu, 29 Sep 2011 17:04:00 +0000

500g dried chickpeas/chana, or red kidney beans (for Rajmah). Soak overnight, boil with 1/2 tsp salt for 1 hour or until they mash between your fingers. Save chickpea water.
4 medium onions, finely chopped
1 1/2 tsp ginger garlic paste
4 medium tomatoes, pureed
4 serving spoons oil
1/4 tsp turmeric
1/4 tsp red chili powder
1 tsp coriander powder
1 tsp salt
2 tsp chana masala (only for chana, not rajmah. it's a little sour due to mango powder.)
1/2 tsp garam masala
2 tsp fenugreek leaves

1. Heat oil. Add chopped onions, cook 8-10 minutes on high
2. Add 1/2 cup chickpea water, then ginger garlic paste, cook 2 minutes
3. Add all spices, 1/2 cup chickpea water, cook 2 minutes (add the beans now too, I think?)
4. Add tomatoes, cook 2-3 minutes
5. Garnish with fresh onions, tomatoes, and ginger, serve as Chana Masala.
Or
5. Add 2 cups chickpea water, cook 2 minutes, mash a bit, cook 10 minutes, and serve as Choley.

Source: Nisha at Taste of India cooking class, McLeod Ganj, India

Kheer

Thu, 29 Sep 2011 16:54:00 +0000

2L milk
50g rice, about 1/2 cup. Basmati is best. Wash, soak 1/2 hour, drain
75g sugar, about 3/4 cup
2 tsp coconut powder
1/4 tsp cinnamon mix (50g cinnamon sticks, 1/4 nutmeg, 20g green cardamom, smashed together)
handful raisins/cashews

Use a heavy bottom pot to avoid sticking. Boil milk. Add rice, cook uncovered on low about 1 hour, until thick. Add sugar. (Sugar stops the rice from cooking, so don't add it until the rice is done.) Garnish with coconut, cinnamon mix, raisins/cashews.

Source: Nisha at Taste of India cooking class, McLeod Ganj, India

Malai Kofta

Thu, 29 Sep 2011 16:46:00 +0000

Malai ~ "cream", Kofta ~ "dumpling". This same sauce can be used to make a lot of dishes- just add to chicken or boiled vegetables. Or paneer: with a little cream and butter, you get Shahi Paneer. Or use it for Malai Kofta.

For sauce:

250g onions

1.5 tsp ginger garlic paste

200g tomatoes, pureed

1/4 tsp red chili powder

1 1/2 tsp meat masala

1 tsp salt

1/2 tsp garam masala

1/2 tsp cinnamon mix (50g cinnamon sticks, 1/4 piece nutmeg, 20g green cardamom, crushed together)

1 1/2 tsp sugar (only for Malai Kofta)

2 serving spoons pumpkin seeds

2 serving spoons poppy seeds

handful of cashews

5 serving spoons oil

1/2 glass milk

For kofta:

4 medium skinned boiled mashed potatoes

1/4 tsp salt

1 tsp corn starch

250g paneer

4 tsp coconut powder/dried coconut

1/4 tsp cinnamon mix

1 1/2 tsp sugar

handful raisins/cashews

1 spoon fresh cream

- Make onion paste: chop onions, cook in oil 8-10 minutes until brown. Add 1 cup water, simmer 10 minutes. Cool and blend.

- Make white paste: mix the seeds and cashews, add 1 cup water, soak 1/2 hour, puree.

- Make the sauce:

1. Heat oil. Add onion paste. Cook 2 minutes.

2. Add ginger garlic puree, cook 2 minutes.

3. Add all spices: red chili, meat masala, salt, garam masala, cinnamon mix, sugar. Cook 2 minutes until onil separates.

4. Add white paste. Cook 2 minutes on low until oil separates.

5. Add tomato puree. Cook 4 minutes.

6. Thin with milk (or stock, if adding meat), bring to boil.

- Make the kofta:

1. Mix paneer, coconut, cinnamon mix, sugar, raisins, cashews, cream into cheese balls

2. Mix potatoes, salt, cornstarch into balls

3. Roll a ball in cornflour, make it into a cup shape, stuff cheese inside, close it up, maybe add a bit more cornflour.

4. Deep fry for a short time, maybe 30 seconds to 1 minute.

Pour the sauce over the kofta. Awesome.

Source: Nisha at Taste of India cooking class, McLeod Ganj, India

Yellow dal

Thu, 29 Sep 2011 16:33:00 +0000

(or orange, green, etc)

2 cups yellow dal, soaked 1/2 hour

1/4 tsp turmeric

1 tsp salt

2L water (4x the level of the dal)

2 tsp fresh cilantro

For the fry:

2 spoons oil

1/2 tsp cumin seeds

1/2 tsp mustard seeds (optional)

2 medium onions, finely chopped

2 tsp garlic, chopped (optional)

2 medium tomatoes, finely chopped

1/4 tsp red chili powder

1/2 tsp garam masala

Boil water. Add dal, turmeric, and salt; cook until soft.

In a separate pan, make the fry: oil + seeds, then add onion and cook 2 minutes, add garlic and cook 1 minute, add tomatoes and cook until soft, add chili powder and garam masala. Add the fry to the dal, cook 2 minutes, garnish with cilantro and serve.

Source: Nisha at Taste of India cooking class, McLeod Ganj, India

Dal Makhani

Thu, 29 Sep 2011 16:30:00 +0000

200g dried black lentils (whole). No substitutions. About 2 cups. Soaked overnight.
50g dried red kidney beans (about 1/2 cup), also soaked overnight.
2 sticks cinnamon
2 black cardamom pods
4 green cardamom pods
4 cloves
1/4 tsp red chili powder
1 tsp salt
1/2 glass milk
2 tsp fenugreek leaves
2 serving spoons cream
2 tsp butter
For the fry:
2 serving spoons oil
2 tbsp ginger
2 tomatoes, chopped or pureed

Boil 2.5L water, then add drained lentils/beans and whole spices, chili powder, and salt, cook until soft (1hr+). You can now store it or freeze it if you like (but remove the black cardamom).
Add the milk and fenugreek, boil.
Make the fry: put the oil, ginger, and tomatoes in a pan, cook 2 minutes. Add it to the dal. (You don't have to make the fry; you could just add this stuff with the whole spices. Then it is not a "dal fry", it is just a boiled dal.)
Cook 2 minutes, add butter and cream, and serve.

Source: Nisha at Taste of India cooking class, McLeod Ganj, India

Chapati

Thu, 29 Sep 2011 16:07:00 +0000

2 cups whole wheat flour (browner and rougher is better)
1/2 tsp salt
1 serving spoon oil
1 cup water (approx)

Keep adding water to the flour/salt/oil until it makes a soft dough, not sticky, not hard. Cover and rest at least 1/2 hour, or in fridge 2-3 days. To make chapati, make a golf-ball sized ball, dust with some more flour so it doesn't stick, roll out flat. Heat a thick pan, cook chapati on both sides. Then put the chapati right on the flame for a few seconds; it'll puff up.

Source: Nisha at Taste of India cooking class, McLeod Ganj, India

Paneer

Thu, 29 Sep 2011 16:04:00 +0000

2L milk
1/2 cup fresh lemon juice

Boil milk. Add lemon juice, boil 5 minutes. It'll be lumpy; strain through a cotton napkin, wrap it up and form it into one big piece, put a heavy weight on top, and wait 2 hours. Makes about 1/2 lb. paneer.

Source: Nisha at Taste of India cooking class, McLeod Ganj, India

Palak Paneer

Thu, 29 Sep 2011 16:02:00 +0000

1 big bunch spinach
2 medium onions, blended
1.5 tsp ginger/garlic paste (equal parts in a blender. can add oil and salt and store in fridge.)
4 medium tomatoes, pureed
4 serving spoons oil or ghee
1/2 tsp cumin seeds
1/2 tsp coriander seeds
1/4 tsp red chili powder
1 tsp coriander powder
1 tsp salt
1/2 tsp garam masala
2 tsp fenugreek leaves
250g paneer
2 serving spoons fresh heavy cream
2 tsp butter
2 tsp fresh cilantro

1. chop spinach, boil 10 min with 1 cup of water, blend.
2. heat oil, add cumin/coriander seeds.
3. add onion, cook 8-10 minutes. It's important to always cook onions well. And then to add a bit (say, 1/2 cup) of water. They're done when oil separates a bit at the corners.
4. add ginger/garlic paste, cook 2 minutes.
5. add the rest of the spices and 1/2 cup water, cook 2 minutes (until oil separates again).
6. add tomato puree, cook 2 minutes.
If you want to add cooked meat instead of paneer, add it now.
7. add spinach puree, cover, cook 5 minutes.
8. add paneer cubes, cook 5 minutes.
9. turn off flame, add cream and butter, and serve.

Source: Nisha at Taste of India cooking class, McLeod Ganj, India

Aloo Gobi

Thu, 29 Sep 2011 15:52:00 +0000

1 big cauliflower (~1kg) (or any vegetables, changing the recipe's name accordingly)
4 medium potatoes (~250g)
4 serving spoons of oil
1/2 tsp. cumin seeds
2 tbsp ginger, chopped
2 tbsp garlic, chopped
1/4 tsp turmeric
1/4 tsp red chili powder
1 tsp coriander powder
1 tsp salt
1/2 tsp garam masala
1/4 cup water
green chilies if you like

Heat oil. Add cumin seeds. When they pop, add ginger, garlic, chilies. Add vegetables, mix. Add spices, nix, cook 1 minute. Add water, cover, cook on low for 20-25 minutes.

Source: Nisha at Taste of India cooking class, McLeod Ganj, India

Channa Dal

Sat, 04 Dec 2010 06:34:00 +0000

Channa Dal - Chickpeas, but not the ones in a can; the split ones that look like little yellow lentils.

1 1/2 c. Channa Dal
4 tbsp vegetable oil
1/4 tsp brown mustard seeds
1 chopped onion
1 chopped tomato
2 chopped garlic cloves
1/2 inch peeled and shredded ginger root
1 pinch salt
1 shredded green pepper
1 tbsp curry powder (hot or mild)

Wash dal, cover in water 2 inches deep, boil 20-25 minutes. Remove from heat, set aside. In another pan heat vegetable oil on medium. Add mustard seeds and onion. Fry until brown (and mustard seeds pop). Add tomato, fry until soft, then add garlic, ginger, green pepper, curry powder, sugar, and salt. Pour in channa dal from other pan and mix well. Simmer 5-7 minutes. Add water to taste. Serve hot.

Source: directions on a package.

Paratha

Sat, 05 Dec 2009 05:48:00 +0000

Use atta flour (whole wheat, made from hard wheat). Add water to flour until it’s tender and smooth, not too much water. Roll out into thin circles like chapati. Make a cut from the center to an edge, then fold over into a 60 degree triangle (so it’ll be 6 layers). It’ll be kind of a cone shape, so kinda squash that open, flatten, and roll out. Cook on a hot dry pan. Put oil on one side, then flip so it cooks on both sides.

Source: cooking class in Delhi

Cottage cheese rolls

Sat, 05 Dec 2009 05:45:00 +0000

200 grams (about 1/2 lb) paneer
1/2 c. finely chopped onions
2 green chilies, chopped
3 tsp coriander
1/2 c. grated mild, soft cheese like cheddar
1 tsp salt
1/4 tsp black pepper
1 c. bread crumbs
oil for deep-frying
1 tsp corn flour
1 egg

Mash paneer in a bowl with all other ingredients except oil, egg, and crumbs. Roll it into an oval, shape it like a cutlet, dip it in egg and bread crumbs, and fry it.

Source: cooking class in Delhi

Dal Makhani

Sat, 05 Dec 2009 05:35:00 +0000

1 cup black lentils (probably split)
some tomato puree- maybe 1/2 cup
about 1/4 cup cream
1/2 tsp cumin
1/2 tsp coriander
1 green chili
salt
oil
2 tbsp butter
2 tbsp chopped onion
1/2 tsp chopped ginger
1/2 tsp chopped garlic

Put everything but the butter and cream in a pressure cooker and cook it for 1/2 hour. Open the lid by running it under cold water until the steam is done, then add the cream, cook 10 minutes. Add butter as a garnish (however that works).
If you don’t have a pressure cooker, just cook it all in a pot. Soak the lentils for a couple hours beforehand.

Note about oil: sunflower oil and mustard oil are popular in India. Mustard oil is good for winters, it makes things last longer.

Source: cooking class in Delhi

Garam Masala

Sat, 05 Dec 2009 05:33:00 +0000

16 tsp (1/3 cup) whole coriander
4 tsp (1 tbsp + 1 tsp) whole cumin
4 tsp whole black peppercorns
2 tsp whole black cumin
2 tsp ground dried ginger
1 tsp whole black cardamom seeds
1 tsp whole cloves
1 tsp ground cinnamon
1 tsp crushed bay leaves

Toast the coriander, cumin, black pepper, black cumin, cardamom, and, uh, cloves? At least all the things that look like seeds. Then grind it all!
You may want to make a half recipe, as this makes 2/3 cup, and it’s the most flavorful right after grinding.

Source: http://indianfood.about.com/od/masalarecipes/r/garammasala.htm

Kheera, Tamatar aur Pyaz ka Raita

Sun, 14 Dec 2008 20:12:00 +0000

Cucumber, Tomato and Onion Raita also called Kheera, Tamatar aur Pyaz ka Raita

2 cups plain yogurt
1 small red onion, finely minced
1 medium tomato - finely minced
1/2 cup finely chopped cucumber
2 green chillies, finely minced
1 tbs. chopped cilantro leaves minced
Salt to taste
1/2 tsp. coarsely ground roast cumin seeds.
1/4 tsp. coarsely ground roast cumin seeds for garnish
1/4 tsp. red chilli for garnish (optional)

To make, mix all ingredients together in a large bowl and transfer to a serving bowl. Garnish with a sprinkle of roast cumin and chopped red chilli. Serve chilled.

Source: http://www.indianfoodsco.com/Recipes/Raita/Raita.htm

Gujrati Dal

Tue, 18 Nov 2008 08:05:00 +0000

Mixed lentils and vegetable stew

1 cup mixed yellow lentils, pink lentils, yellow split peas, and yellow split mung beans (toovar, masar, channa, and moong dal)
3 tomatoes (about 3/4 lb)
1 small eggplant (about 3/4 lb.)
1 squash/zucchini (6-7 in.)
1/2 tsp turmeric
1 tbsp chopped ginger
1 tsp chopped garlic (optional)
2 green chilis, seeded and minced, or 1/3 tsp red pepper
4 tbsp ghee
3/4 tsp black mustard seeds
3/4 tsp cumin seeds
1/3 tsp ground asafetida
2 1/2 tsp salt
8 kari leaves or 2 tbsp chopped fresh cilantro

Pick over and wash dal (lentils/etc). Soak in a bowl in 2 in. of water for 2 hours, drain.
Blanch and peel tomatoes, cut into 1-inch wedges. Cut eggplant and squash into thick 1 1/2 inch sticks, like short french fries.
Put dal in a deep pot with turmeric, ginger, garlic, chilies, and 3 cups of cold water, and bring to a boil. Reduce heat, cook 45 minutes or until fully cooked and tender. Turn off heat, let cool a bit, puree. There should be 4 cups of puree; if not, add water.
Heat ghee on high heat, add mustard seeds. When they’re done popping (very quick), add cumin seeds. When they turn dark (about 10 seconds), add asafetida, stir, add tomatoes. Cook 3-4 minutes, stirring, but not mashing up tomatoes. Add eggplant and squash, cook 3 more minutes.
Add lentil puree and salt, boil, simmer 20 minutes or until vegetables are cooked and tender. Add kari or cilantro and serve.

Dan’s note: watch out for the asafetida! It is intense! Your kitchen will smell like it! Don’t use too much or your food will all smell like it! Also, when it says “there should be 4 cups of puree there”, I think maybe more like 3. It’s real thin if you add water to make 4 cups.

Source: Classic Indian Cooking by Julie Sahni, pg. 280-282

Safaid Channe

Tue, 18 Nov 2008 07:59:00 +0000

(Chickpeas in ginger sauce)

3 15-oz. cans chickpeas, or 4 c. cooked chickpeas with 1 c. liquid
1/4 c. vegetable oil
2 c. finely chopped onions
2 tsp garlic, minced
2 tbsp ginger, shredded
2 tbsp ground coriander
1/3 tsp ground cardamom
1/2 tsp mango powder, or 1 1/2 tsp lemon juice
1/4 tsp red pepper
1/4 tsp black pepper
1 medium tomato, chopped, or 1/2 c. canned diced tomatoes
1 tsp salt (or to taste)
Garnish:
1 medium onion, peeled and thinly sliced
1 green chili, shredded

Drain chickpeas, saving liquid.
Heat oil on medium-high. Fry onions for 5 minutes or until light brown, stirring so they don’t burn.
Add garlic and ginger, reduce to medium, fry 2 minutes. Add spices, stir. Add tomatoes, cook until the oil begins to separate from the mixture, about 6 minutes.
Add the chickpea liquid, the lemon juice (if you’re using it), salt, and 1/2 cup water (optional). Simmer 10 minutes, covered, or until it’s a pulpy gravy. Add the chickpeas and cook, covered, for 10 more minutes. Turn off heat, check for salt, garnish and serve.

Source: Classic Indian Cooking by Julie Sahni, pg. 274-275

Gobhi Matar Rasedar

Tue, 18 Nov 2008 07:52:00 +0000

(Cauliflower, peas, and potatoes in a soupy sauce)

1 small head cauliflower (1-1 1/4 lb.), washed, broken into about 1 1/2 inch flowerets/slices
2 medium potatoes (about 1/2 lb.), peeled, cut into 6 pieces
1/2 c. ghee or vegetable oil
2 tsp cumin seeds
1 tsp ground cumin
2 tbsp ground coriander
1 tsp turmeric
1/2-1 tsp red pepper
1 1/2 c. shelled peas, or 10 oz. frozen peas, defrosted
1 1/2 c. pureed or chopped fresh tomatoes, or 3/4 c. canned tomato puree (or canned tomatoes, which I prefer)
4 tsp salt
3 tbsp fresh cilantro (or 1 1/2 tbsp dry cilantro)

Heat the ghee on medium-high. Add cumin, fry until dark brown (about 20 seconds). Add cumin powder, coriander, turmeric, and red pepper, stir, and immediately add cauliflower, potatoes, and peas (if fresh). Fry, stirring constantly, until the vegetables sear a bit, about 5 minutes. It’ll be very dry, don’t worry; just try not to let it burn. Add tomato puree, fry until it thickens and the fat separates a little, about 3 minutes.
Add water as needed, up to 3 c., and the salt. Reduce heat, simmer covered, until tender and cooked through, about 15 minutes. Add peas (if frozen), cook 5 minutes, turn off heat. Season, top with cilantro, serve in bowls.

Source: Classic Indian Cooking by Julie Sahni, pg. 256-258

Shahi Sabz Korma

Thu, 16 Oct 2008 05:48:00 +0000

(Royal Braised Vegetables in Cardamom Nut Sauce)

2 medium potatoes (about 1/2 lb.)
2 medium turnips (about 1/2 lb.)
1 carrot (about 1/4 lb.)
12 tbsp vegetable oil
Paneer from 4 cups of milk, or another potato (about 1/4 lb.)
2 c. finely chopped onions
1 tbsp. finely chopped garlic
1 1/2 tbsp. finely chopped ginger
2 green chilies, seeded and minced (dan’s note: I used cayenne)
12 green cardamom pods
1 stick cinnamon, 3 in. long
24 cloves
5 tbsp. ground blanched almonds
1 c. plain yogurt
1/4 c. peas, fresh or frozen
1 tbsp. salt
1/4 c. heavy cream

Peel and dice potatoes, turnips, carrot. Put into a bowl of cold water to prevent discoloring.
Heat 3 tbsp oil in a big heavy pan. Add paneer, saute (with a lid handy), remove to a bowl.
Add the rest of the oil, onions, garlic, ginger, chilies, increase heat to high, fry until light brown (~10 min.), stirring constantly to prevent burning. Add cardamom, cinnamon, cloves, and fry 5 more minutes. Add almond powder, stir, fry for 2 more minutes.
Add the yogurt, 2 tbsp at a time (add more when evaporated). Keep stirring a lot so it doesn’t burn.
Drain and add vegetables. If peas are fresh, add now. Add salt, 1 1/2 c. hot water. Boil, simmer, cook (covered) until tender but still firm, about 30 min. Add paneer, cream, and peas if frozen, cook (uncovered) 10 minutes. The sauce should be thick. If it’s too thin, simmer it some more; if it’s too thick, add milk or water. Season, serve. Stores well, tastes better the next day.

Also, check it out: to make Shahi Sabz Biriyani, cook 2 cups basmati rice, add, put in the oven for 30 minutes at 300.

Source: Classic Indian Cooking by Julie Sahni, pg. 269-271, 381-382

Matar Paneer

Thu, 16 Oct 2008 05:37:00 +0000

Matar Paneer, or "Green Peas and Indian Cheese in Fragrant Tomato Sauce"

Paneer from 8 cups milk (or 1 block of paneer)

4-6 tbsp ghee

2 onions, finely chopped

1 tsp garlic, minced

2 tbsp ginger, minced

2 tbsp ground coriander

1 tsp turmeric

1/2 tsp red pepper

1/2 tsp black pepper

1 tsp paprika

2 c. chopped or pureed tomatoes, or 1 15oz can diced tomatoes

1 1/2 c. peas, or 10 oz. frozen peas

2 tsp salt

2 tsp garam masala

4 tbsp chopped cilantro leaves

If possible, let paneer dry for 1/2 hr. Heat 3 tbsp ghee in a big heavy (optionally nonstick) pan. Add cheese. (it'll splatter) Fry until lightly seared, about 5 minutes. Transfer to a bowl.

Add the rest of the ghee, turn heat to high, add onions and fry until light brown (~5 min), stirring constantly so they don't burn.

Add ginger and garlic, cook 2 more minutes.

Add coriander, turmeric, red and black pepper, and paprika.

Stir for a moment, add tomatoes. Cook until it thickens and the fat separates, about 10 minutes, stirring often.

Add 1-2 c. hot water, boil, simmer 20 minutes. Cool briefly, puree in a blender, leaving it a little coarse so there's some texture. Return to the pan, add peas, salt, cheese, and 1/2 c. water, boil, simmer until peas are cooked.

Let it rest an hour before serving, then reheat, add garam masala and cilantro, and serve.

Source: Classic Indian Cooking by Julie Sahni, pg. 266-268

Lentil and Rhubarb Stew With Indian Spices

Thu, 16 Oct 2008 05:06:00 +0000

Lentil and Rhubarb Stew With Indian Spices

* 3 or 4 stalks rhubarb, strings removed, chopped
* 1 cup orange lentils, well washed (any lentils work but orange ones cook quickly)
* 2 tablespoons minced ginger
* 1 tablespoon minced garlic
* 4 cardamom pods
* 1 tablespoon mustard seeds
* 2 cloves
* 1 teaspoon cracked black pepper
* 1 dried ancho or other mild chili, optional
* Salt
* Chopped cilantro leaves for garnish

Combine rhubarb and lentil in a pan, add water to cover by about 1 inch. Simmer until quite soft, 20-30 minutes.
Meanwhile, in another pan, saute in oil the ginger, garlic, cardamom, mustard seeds, cloves, pepper, and chili. When the mustard seeds start popping all over the place, add this stuff to the rhubarb/lentils. Add salt, garnish with cilantro, serve.

Dan’s note: Mark Bittman says you can add other vegetables, but don’t add super-flavorful ones like turnips or beets because they overpower the flavor.

Source: Mark Bittman, http://bitten.blogs.nytimes.com/2008/08/26/recipe-of-the-day-lentil-and-rhubarb-stew-with-indian-spices/