Posts Tagged ‘indian’

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onion tomato chutney

August 11, 2013

an onion
a few small tomatoes or a big tomato
3 cloves garlic, whole
2 T roasted gram or urad dal or other split pulse
2 t oil
3-5 dried red chili peppers
1/4 t tamarind paste
3 curry leaves
1/4 t mustard seed
salt, to taste

peel garlic cloves and add whole chilis and whole garlic cloves to medium-hot pan with oil. roast. add chopped onions. salt and saute until golden. add tomato and cook until mushy. add roasted gram/lentils. switch off flame. add tamarind. cool and grind with a little water. temper curry leaves and mustard seeds in an oiled pan and add to the food processor or mortar and pestle.

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adapted from jeyashri’s kitchen

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gujarati khattai alu (sweet and sour potatoes)

July 18, 2013

another recipe i used to make all the time when i first learned to cook!

1 lb floury potatoes
1 T tamarind pulp
1/4 c water
2 t brown sugar
1 1/2 T ghee
1/2 t black mustard seed
1/2 t turmeric
1/2 t cayenne or ground chili
1 t ground coriander
1 t ground cumin
1 t salt
2 fresh green chilis
2 T dessicated (dried) coconut

peel and dice potatoes. dissolve sugar in tamarind pulp liquid after soaking leftover tamarind in water to extract pulp.

fry mustard seeds in oil or ghee. add spices and fry for 1 min on low. add potatoes, toss with salt and water for a minute. cover and cook on low for 15 minutes. add tamarind, chili, and coconut and stir. cook 10-15 minutes or until potatoes are cooked through.

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source: a sheet of paper

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peanut mint chutney

May 27, 2013

Peanuts: 1/2 cup
Fresh Mint Leaves: 1/2 cup, packed
Onion: 1 large sized
Green Chillies: 6
Tamarind Extract : 1 tbsp or as needed
Salt to taste
Oil: 2 tsp

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Mustard Seeds: 1/2 tsp
Urad Dal: 1/2 tsp
Cumin Seeds: 1/4 tsp
Hing (asafoetida): 1/8 tsp
Oil: 1 tsp

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1. Heat a heavy bottomed pan on a medium heat, slowly roast the peanut to golden brown color. Cool and rub the skins off.

2. Heat oil in a pan and add the chopped onions and slit green chillies. (If you’re raw or don’t eat onions, throw in some fresh raw garlic, or maybe a little fresh lime juice!)

3. Fry the onions until light brown color. Take them out of the pan and set aside.

4. In the same pan, add the mint leaves and fry for 3 – 4 minutes and turn off the flame and allow it to cool.

5.Grind the roasted peanuts, tamarind pulp, sauteed onions, sauteed mint and some salt to a smooth paste by adding a little water.

6. Transfer the chutney into a bowl and keep it aside.

7. Heat a teaspoon of oil in a pan for seasoning. Add the mustard seeds and urad dal and let them splutter.

8. When the seeds stop popping, add the hing and stir for a few seconds and turn off the heat.

9. Pour the tempered ingredients over the chutney and combine well. Serve with idli, dosa, ponga, or upma – or rice, veggies, meat, salad, or whatever else you can dream up!

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adapted from blend with spices

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I made a few alterations to this. First of all, I drastically decreased the amount of hot pepper, since a dinner guest was sensitive to spice. I also left out the asafoetida. This chutney is AMAZING. I served it alongside rice with chickpeas, dried fruit, and herbs, but I think this could potentially go with anything. It’s that perfect something to add when dinner needs a boost. I’m going to make a huge batch of this. I think it would be good on anything – cooked veggies or meat, cold salads – even just as a dip for raw veggies! Ground with a little extra water, this could make an amazing sauce, too. Highly recommended.

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andhra style mango pickle

May 17, 2013

4 large green unripe raw mangoes, washed, peeled, and finely grated
1/2 Cup of Sesame Oil
~ 7 tbsp of Red chilli powder (Depends on your spice level)
1/2 tsp turmeric powder
1/4 tsp black mustard seeds
1/2 tsp of Asafoetida
1 1/2 tbsp of roasted mustard-fenugreek seeds powder (each in equal ratio)
salt to taste

Wash the mangoes and peel off the skin and grate them using a grater. Leftover pieces can be cut thin.
Heat a heavy bottomed non stick pan. Add sesame oil.
Cook the pickle on medium flame. Add mustard seeds, asafoetida, salt and turmeric powder.
Add grated mango to the tempering and fry for 15-20 minutes on medium flame, stirring occasionally.
Once the raw smell of mangoes are gone, switch off the stove.
Immediately add red chilli powder and roasted mustard-fenugreek powder to the grated mango mixture and mix well.
Let it cool for about 1-2 hrs. It will ooze oil. Check for salt and add accordingly.
Refrigerate the pickle. Eat using a dry spoon. The pickle lasts about a month.

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adapted from the tales of my cooking

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ram laddoo with chutney

December 29, 2012

1/2 cup dhuli moong dal/ yellow lentils

1/2 cup chana dal/ bengal gram

salt to taste

oil for deep frying

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grated radish

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Wash and soak both the lentils separately for 3-4 hours. Decant the water completely and grind the lentils to a coarse paste.

Mix the lentils and then beat them till the mixture attains a white color and becomes light and fluffy. I used my beater to beat and it took almost 3-4 minutes to become light.

The mixture should have a dropping consistency like that of a cake. Heat oil and using a spoon put the laddoos in the oil. The oil should be hot enough (use medium flame) so that when the laddoos are put they immediately rise to the surface. Deep fry from either side till golden in color, in batches of 7-8 laddoos per batch and remove on a kitchen towel.

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chutney ingredients

1/4 cup mint leaves

a cup of coriander leaves

3-4 tbsp onion

2 cloves garlic

5-6 green chilies

a tsp lemon juice

1 Indian gooseberry/ amla chopped

1/4 tsp rock salt

salt to taste

1/8 cup water

Grind together all the ingredients using water.

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Serve hot with green chutney and grated radish.

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from foodelicious

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namak paar (potato rice crackers)

November 8, 2012

gluten free, vegan, awesome diwali crackers

bake or fry ‘em

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1 small potato – boiled, peeled and mashed. About 1/4 cup
1/4 cup Brown Rice flour
1/4 teaspoon salt
1/4 teaspoon Coarsely ground Black pepper
1/2 teaspoon Carom seeds(ajwain) or cumin seeds
a generous pinch of turmeric powder
a generous pinch of baking powder
1 teaspoon extra virgin olive oil (Optional)
2-3 teaspoons water

Method:
Mash the potato. Add oil if using and mix it in.
Mix rice flour, salt, spices, baking powder and add to the potato and mix it into a crumbly mixture.
Add a teaspoon of water at a time to make a soft dough. I needed only 2 teaspoons.
Water needed will depend on the moisture content of the potato and flour used.
Let the dough rest for 5 minutes.
Place the dough on parchment and press a bit with your hand.
Dust brown rice flour on top and roll it out with “light” pressure into as thin as possible. (Keep dusting more flour to avoid dough sticking to the rolling pin and breaking apart).
Cut the rolled out dough using pizza cutter into squares or diamonds.
Use a fork to prick a few holes in the dough.
Bake in preheated 370 degrees F for 15 minutes
(or fry ‘em)
Take the crackers out, break them apart and bake for another 8-10 minutes until crisp to touch.
Cool and store in airtight container.

from vegan richa

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kadai mushroom masala

November 5, 2012

a simple, fast, and healthy weeknight recipe from sharmis passions

Mushroom – 1 cup chopped
Capsicum / hot pepper- 1 chopped
Onion – 1 chopped finely
Tomato puree – from 3 tomatoes
Jeera / cumin – 1 tsp
Red chilli powder – 1/2 tsp
Coriander powder – 1/2 tsp
Garam masala powder – 1 tsp
Ginger garlic paste – 1 tbsp
Kasuri methi / Dried fenugreek leaves – 1/2 tsp
Oil – 2 to 3 tsp
Red Chillies – 1
Coriander leaves – 2 tsp chopped finely
Salt- to taste

1. Wash and slice mushrooms and set aside. Heat oil, add jeera allow it to crackle then add red chillies and fry for a minute. Add onions, ginger garlic paste and saute till onions turn slightly browned.

2.Next add the capsicum, saute well retaining its crunchiness.Then add the tomato puree and fry for 3-4 mins till raw smell leaves. Then add the chilli, turmeric, red chilli powder, coriander powder ,garam masala powder and salt. Fry for few mins.

3.Add little water if its very thick. Add the mushroom and mix gently until well combined.

4.Simmer for 3 mins and keep closed so that the mushroom gets cooked, becomes soft and nicely blended with the gravy. Once the mushroom gets soft, add kasoori methi and coriander leaves and immediately turn off heat.

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instant rava dosai

October 30, 2012

delicious crunchy and thin savory pancakes

2 cups rava (semolina)
1/4 cup rice flour
2 tblsp maida (ap flour)
1 cup curd (yogurt or kefir)
2 tsp Jeera (cumin seed) (i subbed ajwain seeds)
one or two finely chopped green chilli pepper
your favorite seasonings (i like garam masala or curry blends in these)
Salt

Mix all the ingredients except jeera & green chillies to make a batter, drizzling water as required until consistency is thinner than pancake batter. Keep covered for 10 mins or more.

Crush jeera and then add to the batter along with everything else.

Heat a tawa (griddle), pref. non-stick. Take a ladle full of the batter & spread it as thin as possible on the tawa. Drizzle some oil on to the sides and let it cook for 2-3 min. Flip; cook 1 minute.

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adapted from ta5tebuds

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i made a few adjustments. first, i added some leftover lentils, which was a horrible idea. it made the batter thick and unmanageably difficult to water down thin enough. don’t add leftover lentils!

the trick with these is to get the batter a little thinner than seems reasonable. that results in paper-thin, crunchy dosai. if holes form immediately when the batter hits the pan, you’ve done it right.

it takes a bit of practice!

good recipe!

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dum aloo

September 26, 2012

dum aloo (steamed baby potatoes)

Baby Potatoes – 30
Onion – 1 medium chopped
Cardamom – 4 slightly crushed
Turmeric Powder – 1/4 teaspoon
Red Chilli Powder – 1 teaspoon
Curd Or Yogurt (or coconut milk, slightly watered down) – 8 oz or 1/4 l
Garam Masala – 1 teaspoon
Cumin Seeds – 1/2 teaspoon

paste:
Almonds – 12
White Poppy Seeds – 2 tablespoons
Cardamom – 4
Ground Coriander Powder – 2 teaspoons
Roasted Cumin Seeds – 1 teaspoon
Garlic – 4 cloves
Grated Ginger – 1 tablespoon

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Peel the potatoes and soak in salt water (whole) for an hour (I didn’t soak the potatoes). Make a paste with all the given ingredients. Heat some oil and shallow fry the potatoes (whole) till they turn golden, remove and drain the excess oil.

Now heat some oil, add the cumin seeds, cardamom, once they start popping, add the onions, saute till it turns transparent. Then add the turmeric and chilli powders, followed by the ground paste, keep sauteing.

When the mixture starts sticking to the pan, add 2 teaspoons of the curd, keep mixing, repeat the process till you are done with all the yogurt. At this stage add the potatoes, garam masala, water (about 4 cups), salt, mix, cover tightly, reduce heat and cook for 30 mins.

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gobhi masallam (stuffed cauliflower)

August 15, 2012

this one comes from a wonderful fellow called mark. (hi, mark!) according to him, it’s “slightly adapted from Julie Sahni’s Classic Indian Vegetarian (or something like that”

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Stuffed Cauliflower with Tomato-Coriander Sauce
(Gobhi Masallam)

Ingredients:

1.5 – 1.75 lb cauliflower, core, stems, and leaves removed

For the stuffing:

6 tablespoons light veg oil (prefer mustard oil)
1 1/2 c finely chopped onion
1 Tbsp finely chopped garlic
1.5 Tbsp finely chopped ginger
(3-6?) hot green chilis minced
1/4 tsp cayenne pepper
1/4 tsp black pepper
1.5 Tbsp ground coriander
1/2 tsp ground fennel
2 Tbsp ground blanched almonds
~1 tsp coarse salt
1 Tbsp flour
4-6 coriander springs for garnish
2 cups tomato coriander sauce (recipe below…)

1. Pre-heat oven to 400* F

2. Steam the whole cauliflower for 8 mins. Remove the cauliflower and let
it cool completely. Set aside.

3. Measure out the spices and place them right next to the stove in
separate piles. Heat 4 Tbsp of oil in a frying pan for 2 mins over
med-high heat. Add the onion and fry for 10 mins stirring constantly until
lightly browned. Add the garlic and ginger and fry for 2 more mins. Add
the chilis and fry for another minute.

4. Add all of the other ingredients from the cayenne to the flour; mix
well, and fry for two more minutes. Add about 1/4 cup of water, stir well,
and cook until the mixture turns into a thick paste (not long…). Turn off
the heat and let the paste cool.

5. Stuff half of the spice paste into the spaces between the florets of
the cauliflower. Try to put in as much as possible. Spread the remaining
paste over the top of the cauliflower, and pat it down (it will be
patchy). Place the stuffed cauliflower in a shallow baking dish. Sprinkle
the sliced almonds over it and dribble (…don’t put it your mouth and spit
it out all over it) the remaining 2 Tbsp of oil over it.

6. Bake the cauliflower in the middle level of the over for 25 to 30 mins,
or until the spice coating looks nicely browned, glazed, and crisp.

Serve with coriander springs. Scrape off any brown bits and spices
clinging to the baking dish, and add them to the tomato sauce. Cut the
cauliflower into 4-8 wedges.

Tomato-Coriander Sauce
Makes 2 cups

Ingredients:

3 tablespoons of light veg oil or ghee (mustard oil, or split 50/50 ghee
and oil)
1/2 c chopped onions
2 tsp ground cumin
1 lb fresh ripe tomatoes, pureed (or 2 cups canned tomatoes, pureed)
1 c water
coarse salt to taste
2 Tbsp chopped fresh coriander (cilantro)
(edit) squeeze of lime

Heat oil in a small pan over medium-high heat. When it is very hot, add
the onions and fry, stirring as much as possible for 6-8 mins, or until
light brown. Add the cumin and fry for 1 more min. Add the tomato puree,
1 c of water, and salt to taste; mix well and bring to a boil. Simmer over
low heat, uncovered, for 15 mins, stirring often. Turn off the heat and
stir in the chopped coriander.

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edit 10/13.
not bad! sauce needs an acid – a few squeezes of a lime were perfect. i used some canned pureed tomato, some small fresh tomatoes, and a whole raw red pepper, run through the food processor. skimped on the hot chilis – wish i hadn’t. almonds become beautifully roasty; onions become candy-sweet. good solid recipe and interesting technique!

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