Posts Tagged ‘indian’

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dahiwale achari baingan (eggplant in spicy yogurt sauce)

August 8, 2014

Yet another recipe that looks amazing from ãhãram! Aubergines, baingan, eggplant – it’s one of my favorites.

Baingan or Aubergines – 250 gms
Onions – 2 Large
Dahi, Curd or Yogurt – 1 Cup
Ginger-Garlic Paste – 1 tbsp
Chilli Powder – 1 tsp
Turmeric – 1/2 tsp
Saunf or Fennel Seeds – 1 tsp
Jeera or Cumin Seeds – 1/2 tsp
Kalonji or Nigella Seeds – 1 tsp
Rai or Mustard Seeds – 1/2 tsp
Methi or Fenugreek Seeds – 1/2 tsp
Green Chillies – 2
Garam Masala – 1/2 tsp
Amchur or Dried Mango Powder – 1/2 tsp
Hing or Asafoetida – A Large Pinch
Oil – 2 tbsp + 1 tsp
Salt to Taste
Method

In a large vessel, create a marinade by mixing ginger-garlic paste, chilli powder, turmeric powder, 1/2 tsp salt and 1 tsp oil.
Cut the eggplant into 1/2″ pieces.
Mix the eggplant pieces well with the marinade.
Set aside for 10 minutes.
Peel and slice the onions into thin long pieces.
In a wok or kadhai, heat 1 tbsp oil.
Add the marinated aubergine pieces and stir-fry till the aubergine just starts to turn soft.
Take out the aubergines and set aside.
To the same wok, add the remaining oil.
Add mustard, fennel, nigella, cumin, and fenugreek seeds.
Stir-fry for a minute or till the seeds start to pop.
Add the sliced onions and slit green chillies.
Stir-fry till the onions are transparent & turn off heat.
Add asafoetida, garam masala and amchur powder.
Mix well.
Beat and add the yogurt to the fried onions.
Mix & add remaining ingredients.

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from ãhãram!

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dal fry (lentils punjabi-style)

August 7, 2014

This recipe is from from ãhãram!

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yellow lentils/tuvar dal/pigeon peas/gandules – 1 Cup
Tomato – 1 Medium
Onion – 1 Medium
Ginger Garlic Paste – 1 tsp
Green Chillies – 2
Red Chilli Powder – 1/2 tsp
Turmeric – 1/8 tsp
Ghee – 1 tbsp
Mustard Seeds – 1 tsp
Salt to Taste
Fresh Coriander for Garnish

Boil 1 c lentils in 2 c water. Or, soak the Tuvar Dal in 2 Cups water for about 30 to 60 minutes and pressure cook the dal for 4 whistles.
With a heavy ladle, mash the dal completely.
Chop the tomato into fine pieces.
Chop the onion into 1/2″ pieces.
Chop the green chillies into fine pieces.
In a heavy bottomed vessel, heat the oil.
Add the mustard seeds and wait till they splutter.
Add the onion pieces and fry till transparent.
Add the tomato pieces and stir fry till the tomato pieces are soft.
Add the ginger-garlic paste and fry for 2 minutes.
Add the green chillies, red chilli powder, and turmeric.
Stir fry for 2 minutes.
Add the mashed dal, salt, and 1/2 cup water to the onion-tomato mix.
Mix well and let cook for about 5 minutes.
Garnish with coriander leaves.
Serve hot with jeera rice or rotis.

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from ãhãram (great blog – highly recommended)

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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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