andhra style mango pickle

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

ram laddoo with chutney

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

namak paar (potato rice crackers)

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

kadai mushroom masala

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.

instant rava dosai

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!

dum aloo

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.

gobhi masallam (stuffed cauliflower)

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!

gujarati dal dhokali

250 grams tuver daal (lentils)
200 grams wheat flour
3 green chilies
3 tbsp green chili paste
50 grams peanut
25 grams cashewnut
1 tbsp turmeric
1 tbsp black mustard seeds
3-4 cloves
small piece of cinnamon stick
2 tomatoes
1 T Tamarind water from soaked fresh tamarind (or water down tamarind paste)
100 grams brown sugar
1 T Garam masala
1 tsp Ajama (ajwain)
4-5 tbsp. oil
2 T Red chili powder
asafetida and salt to taste
1/2 cup cilantro leaves
3-4 T ghee

Preparation:
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mix flour, salt, turmeric, ajama, red chili powder. Mix well. Add oil and knead the flour to roti-like consistency.
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Wash tuver dal and pressure cook it for three whistles. (or partially cook it over the stove)
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Cool and remove the dal. Heat oil and ghee in a pot, then put cloves and cinnamon and then add mustard leaves. When they crackle add curry leaves, green chilies and a pinch of asafetida. Pour over dal.
•
Mix tamarind water, brown sugar, cashew nuts, groundnut, garam masala, and chili powder and mix well.

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Add tomato, turmeric, salt and 2 cups of water. Boil the dal. roll out big rotis and cut them into pieces and add these pieces in boiling dal.

• Boil for 10 minutes and remove. Serve the dal dhokli warm. Sprinkle cilantro leaves.

or prepare kachori of green peas or of any other vegetable or coconut and add in boiling curry.

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from here

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recipe 2

For The Dhoklis
1 cup whole wheat flour (gehun ka atta)
1 1/2 tbsp besan (bengal gram flour)
1/2 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1/4 tsp asafoetida (hing)
1 tbsp oil
1/4 tsp carom seeds (ajwain)
salt to taste

For The Dal
1 cup toovar (arhar) dal
2 tbsp ghee
1 tbsp oil
1/4 tsp mustard seeds ( rai / sarson)
1/4 tsp cumin seeds (jeera)
1/4 tsp fenugreek (methi) seeds
5 curry leaves (kadi patta)
2 cloves (laung / lavang)
2 sticks cinnamon (dalchini)
1 bayleaf (tejpatta)
2 round red chillies (boriya mirch)
1/4 tsp asafoetida (hing)
5 kokum , soaked
5 tbsp jaggery (gur)
1/2 tsp turmeric powder (haldi)
1/2 tbsp lemon juice
2 green chillies slit green chillies
1/2 tsp chilli powder
1 tsp grated ginger (adrak)
2 tbsp boiled peanuts
salt to taste

For The Garnish
4 tbsp finely chopped coriander (dhania)

Method
For the dhoklis

Combine all the ingredients in a bowl and knead into a firm dough using enough water.
Divide the dough into 5 equal portions and roll out each portion into thin chapatis [approx. 200 mm. (8”)].
Heat a non-stick tava (griddle) and gently cook each chapati till light brown spots appear on both the sides.
Cool and cut each chapati into diamond or square shapes and keep aside.

For the dal

Clean, wash and drain the dal.
Combine the dal and 1½ cups of water in a pressure cooker and pressure cook for 3 whistles.
Allow the steam to escape before opening the lid. Remove and blend it till smooth using a hand blender and keep aside.
Heat the ghee and oil in a deep kadhai, add the mustard seeds, cumin seeds, fenugreek seeds, curry leaves, cloves, cinnamon, bayleaf, round red chillies and asafoetida, mix well and sauté on a medium flame for 1 minute.
Add the dal, 3½ cups of water, kokum, jaggery, turmeric powder, lemon juice, green chillies, chilli powder, ginger, peanuts and salt and mix well.
Bring to a boil and simmer for 10 minutes while stirring once in between. Keep aside.

How to proceed

Just before serving, boil the dal, slowly add the dhokli pieces one by one, and mix gently.
Simmer for 5 to 7 minutes, while stirring occasionally.
Serve hot garnished with coriander.

Handy tips:

Add the dhoklis one by one into the dal, otherwise they could coagulate to form one big lump.
Add more water if the dal thickens while simmering.

from here

broccoli lemon poha (rice)

lemony broccoli flattened rice

1 1/4 cup poha (flattened rice), or other rice
1 cup chopped broccoli
1 chopped onion
2 dried red chillies
Mustard seeds 1/2 tsp
Cumin seeds 1/4 tsp
Chana dal 1 tbsp
Urad dal 1/2 tbsp
fistful of cashews
fistful of raisins
1 lemon, juiced
Turmeric powder 1/4 tsp
1 red orange or yellow sweet pepper
Salt to taste
Oil 1 tbsp
a few curry leaves

Wash and drain poha and keep aside. (If using regular rice, cook it normally with a bit of salt.)

Heat oil in a pan, add mustard & cumin seeds until they pop and add chana dal, urad dal, cashews, and raisins. fry them a few minutes.

Add curry leaves & dry red chillies. fry lightly. add chopped onions and saute till translucent.

Add finely chopped bell peppers and broccoli florets and turmeric powder. Stir fry the broccoli for 3-4 minutes or till done.

Add the poha and salt and stir well.

After a minute, turn off heat and add lemon juice. Top with chopped cilantro.

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from spicy treats

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edit late july.

pretty wonderful – i really enjoyed it, and everyone who tried it raved about it. definitely something i’ll be making variations on again and again.

it was my first time sauteeing raw lentils with onions and mustard seeds – by the time the broccoli was done, they had the kind of crunchy, half-raw, nutty, surprising presence of steel-cut oats in cookies! a great trick for texture nerds.

sweet and sour gujarati tuvar dal

gujarati food is the best: sweet, sour, and spicy! this recipe is easy and fast!

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1 cup toordal
1/2 cup yam chopped (optional)
2 Tbsp. peanuts
2 Tbsp. ghee or vegetable oil
1/4 tsp. cumin seeds (jeera)
1/4 tsp. mustard seeds
1/2 tsp. asafetida (hing)
a few curry leaves (optional)
3 roma tomatoes, chopped
1 tsp. ginger paste
1 jalapeno chopped
1/4 tsp. chili powder (optional)
1/2 tsp. turmeric powder (haldi)
salt to taste
1 Tbsp. jaggery (gur)
juice of 1/2 lemon
4 Tbsp. chopped cilantro

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1.Pick through the dal and then wash it. Drain the water. Add 4 cups of water to a heavy pot, add the dal, peanuts, yam, salt to taste. Boil the dal. Reduce heat and let it simmer.
2. As dal is simmering, heat ghee in a small sauce pan and fry the cumin and mustard seeds till brown. Add the asafetida, curry leaves, tomatoes, ginger, jalapeno, chili powder and fry the seasonings for 2-3 minutes.
3. Pour the seasonings into dal and let it continue to simmer on low, until the grains and vegetables are soft and cooked. Add lime juice, jaggery and cilantro. Adjust the water so that the dal has the consistency you like (from soup like consistency to thick soup)

Serve with yogurt, any steamed or panfried veggies, rice or flat bread and a choice of pickle.

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recipe from here.

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i made this for a group of people for a potluck, and it was well liked.