Cut 2 green peppers into small pieces
Add 1 tsp oil then add the following:
1/2 tsp sesame seeds
1/4 tsp fenugreek
12 tsp mustard seeds
few curry leaves
When they sputter add giner (chopped finely) + green peppers
In the meantime mix 2 tbsp gram flour (besan) + 1 cup yogurt + 1/4 cup water.
Once green peppers are about 1/2 cooked (almost tender) add yogurt mixture + 1/4 tsp turmeric + 1/4 tsp chilli powder
Besan will start making the gravy very thick so cook on low heat for very little time.. until besan is cooked but not till it is very thick.
Tuesday, November 11, 2003
Onion + Karela
Chop 1 small onion
slice the karela into circular pieces
Add some oil (mustard or sesame oil will be nice)
Add panch phoron - the fenugreek seeds
Add the onion
When golder add the karela
Then add 1/4 tsp turmeric + 1/4 tsp chilli powder + salt + a pinch of amchur
Fry karelas till brown.
slice the karela into circular pieces
Add some oil (mustard or sesame oil will be nice)
Add panch phoron - the fenugreek seeds
Add the onion
When golder add the karela
Then add 1/4 tsp turmeric + 1/4 tsp chilli powder + salt + a pinch of amchur
Fry karelas till brown.
Eggplant in yogurt sauce II
Add 2 tbsp oil and add 1 chopped onion + 1 tsp garlic/ginger paste (or finely chopped) + a few curry leaves + 1/2 tsp mustard seeds, 1/2 tsp fenugreek + 2 red chillies.
Cook until brown then add 1 tsp garam masala or 1 tsp curry pwder + 1/4 tsp red chilli powder.
Add the turmeric + yogurt + mixture above.
Deep fry small eggplants separately, make large slits in them before deep frying.
When yogurt comes to a boil add the eggplants.
Cook until brown then add 1 tsp garam masala or 1 tsp curry pwder + 1/4 tsp red chilli powder.
Add the turmeric + yogurt + mixture above.
Deep fry small eggplants separately, make large slits in them before deep frying.
When yogurt comes to a boil add the eggplants.
Eggplant in yogurt sauce I
Slice 1 eggplant and deep fry. it is ideal to use small eggplants for this recipe.
Make a paste with 1 tbsp mustart + cayenne pepper + 1 cup yogurt + ginger.
Add oil + panchphoron
When they satrt to pop, add the paste above (slowly)
Then add some turmeric + salt to the yougurt sauce.
Add 1/4 cup water
Add eggplant and cook until 1/4 of the water has evaporated.
Make a paste with 1 tbsp mustart + cayenne pepper + 1 cup yogurt + ginger.
Add oil + panchphoron
When they satrt to pop, add the paste above (slowly)
Then add some turmeric + salt to the yougurt sauce.
Add 1/4 cup water
Add eggplant and cook until 1/4 of the water has evaporated.
Aloo Gobi (Dry)
Cut cauliflower + Potatoe. Equal quantities. Kind of big pieces
Shallow fry both (separately) with salt and turmeric
Add oil + 1+1/2 tsp panchphoron (qual quantities of fennel, cumin, mustard, fenugreek and onion seeds)
and 2 dried chillies.
When they start to pop add the potatoes
When they are about 1/2 done mix the following in a little bit of water:
1/2 tsp cumin pwoder + 1/4 tsp coriander powder + 1/6 tsp amchur + a pinch of sugar + salt to taste. If you like it spicy, also add some chilli powder.
When potatoes are almost done add the cauliflower.
Fry until fully cooked.
Shallow fry both (separately) with salt and turmeric
Add oil + 1+1/2 tsp panchphoron (qual quantities of fennel, cumin, mustard, fenugreek and onion seeds)
and 2 dried chillies.
When they start to pop add the potatoes
When they are about 1/2 done mix the following in a little bit of water:
1/2 tsp cumin pwoder + 1/4 tsp coriander powder + 1/6 tsp amchur + a pinch of sugar + salt to taste. If you like it spicy, also add some chilli powder.
When potatoes are almost done add the cauliflower.
Fry until fully cooked.
Lauki & Moong Dal
1 Liaki (bottle gourd) grated
3 tbsp moong dal
1 bay leaf
1 tsp cumin
DRY MASALA
1/2 tsp cumin + anise + fenugreek seeds + 2 red chillies
Boil Lauki + Moong Dal + bay leaf + salt until moong is fully cooked. Pressure cook if required.
Grind together DRY MASALA
Add some oil in a pan, then add 1 tsp cumin + 1 bay leaf
Then add DRY MASALA Powder
Add the boiled Lauki immediately
When fully cooked, add 1 tsp flour, belnd well and take of heat.
3 tbsp moong dal
1 bay leaf
1 tsp cumin
DRY MASALA
1/2 tsp cumin + anise + fenugreek seeds + 2 red chillies
Boil Lauki + Moong Dal + bay leaf + salt until moong is fully cooked. Pressure cook if required.
Grind together DRY MASALA
Add some oil in a pan, then add 1 tsp cumin + 1 bay leaf
Then add DRY MASALA Powder
Add the boiled Lauki immediately
When fully cooked, add 1 tsp flour, belnd well and take of heat.
Lauki with milk
Cut the lauki and soak in water
Add Ghee & oil in a pan
Add 2 Green chillies, slit
Add 1/2 spoon of jeera pwder.
When they pop add the lauki and cook.
When cooked, add peas + salt + a pinch of sugar
When water has dried out add 1/4 cup of milk.
When veggies are tender garnish with coriander leaves
Add Ghee & oil in a pan
Add 2 Green chillies, slit
Add 1/2 spoon of jeera pwder.
When they pop add the lauki and cook.
When cooked, add peas + salt + a pinch of sugar
When water has dried out add 1/4 cup of milk.
When veggies are tender garnish with coriander leaves
Green Tomato Chutney
For Grinding
2 green tomatoes
1 tbl coriander seed
1/2 tsp cumin seeds
1 green chilli
1 clove garlic
1/2 tbl peanuts
1/2 tsp sesame seeds
For frying
1/4 tsp cumin
1/4 tsp mustard seeds
2 red chillies
Grind all of the above to a paste.
Add a little oil, add ingredients for frying. When they start to pop, add the paste.
Cook until all water has evaporated.
2 green tomatoes
1 tbl coriander seed
1/2 tsp cumin seeds
1 green chilli
1 clove garlic
1/2 tbl peanuts
1/2 tsp sesame seeds
For frying
1/4 tsp cumin
1/4 tsp mustard seeds
2 red chillies
Grind all of the above to a paste.
Add a little oil, add ingredients for frying. When they start to pop, add the paste.
Cook until all water has evaporated.
Baingan + Methi (Eggplant + Fenugreek Leaves)
1 eggplant
1 bunch of fenugreek leaves
1 tsp coriander seeds
2 red chilli
2 garlics chopped
1/4 tsp turmeric
Chop eggplant and deep fry them with some salt and turmeric
Wash the greens well and chop
Add oil, add the coriander seeds, garlic, chilli
Then add the fenugreek leaves and cook for about 4 minutes
Add the turmeric, a pinch of sugar, salt to taste
When the fenugreek is almost fully cooked, add the fried eggplant and cook for a few minutes longer.
1 bunch of fenugreek leaves
1 tsp coriander seeds
2 red chilli
2 garlics chopped
1/4 tsp turmeric
Chop eggplant and deep fry them with some salt and turmeric
Wash the greens well and chop
Add oil, add the coriander seeds, garlic, chilli
Then add the fenugreek leaves and cook for about 4 minutes
Add the turmeric, a pinch of sugar, salt to taste
When the fenugreek is almost fully cooked, add the fried eggplant and cook for a few minutes longer.
Kashmiri Dum Aloo
18 small potatoes
POWDER
Crush the following:
5 red chillies, 2 tbsp fennel, 3 cloves, 3 cardamons, 1 tsp ginger powder
pinch of asofetida
2 cups yogurt
1/2 tsp garam masala
1/2 tsp roasted cumin powder
Peel and prick small potatoes and deep fry.
Whisk the POWDER with yogurt
Add oil, add 2 full cloves + asofetida
Add a 1/2 cup water + salt and bring to boil
Slowly stir in the yogurt, micing constantly
Then add the potatoes and cook until veggie is tender.
Finally garnish with garam masala + cumin powder
POWDER
Crush the following:
5 red chillies, 2 tbsp fennel, 3 cloves, 3 cardamons, 1 tsp ginger powder
pinch of asofetida
2 cups yogurt
1/2 tsp garam masala
1/2 tsp roasted cumin powder
Peel and prick small potatoes and deep fry.
Whisk the POWDER with yogurt
Add oil, add 2 full cloves + asofetida
Add a 1/2 cup water + salt and bring to boil
Slowly stir in the yogurt, micing constantly
Then add the potatoes and cook until veggie is tender.
Finally garnish with garam masala + cumin powder
Potato + Eggplant
2 potatoes
1 eggplant
1 tomato chopoed
1/2 onion chopped
1/2 tso garlic /ginger paste (optional)
1/2 tsp cumin seeds
POWDER MASALA1/4 tsp turmeric, 1/2 tsp cumin powder, 1/2 tsp coriander powder
Add oil, add cumin seeds
Then add garlic, ginger, onion
Fry until lightly brown, then add chopped tomatoes
When oil comes out, add the Powder masala
In the meantime, shallow fry potatoes and eggplant.. it works out well if these pieces are chopped long.
Add this to the curry above with some water and cook until veggies are cooked.
1 eggplant
1 tomato chopoed
1/2 onion chopped
1/2 tso garlic /ginger paste (optional)
1/2 tsp cumin seeds
POWDER MASALA1/4 tsp turmeric, 1/2 tsp cumin powder, 1/2 tsp coriander powder
Add oil, add cumin seeds
Then add garlic, ginger, onion
Fry until lightly brown, then add chopped tomatoes
When oil comes out, add the Powder masala
In the meantime, shallow fry potatoes and eggplant.. it works out well if these pieces are chopped long.
Add this to the curry above with some water and cook until veggies are cooked.
Paneer with Kasoori Methi
1 Onion
1 tomato
1 green chilli
1/2 tsp garlic/giner
1 tsp cumin seeds
1/4 tsp black cumin (optional)
a pinch of asoefatida (optional)
1 tsp cumin poweder, 1 tsp coriander poder, 1 tsp garam masala, 1/2 tsp chilli powder
1/4 cup Kasoori Methi
2 tbsp heavy cream
1 packet paneer
Lightly fry onion, garlic, giner, tomato in oil, green chilli then grind to past
Add oil + cumin, black cumin, asoefatida
Add the paste, when fully cooked add the powder masala and cook some more until oil starts coming out of the mixture.
in the meantime, soak the kasoori methi in some hot water.
Add water to the micture and the kasoori methi. When it is fully cooked, add the cream and the paneer.
(broil/deep fry the paneer before hand)
1 tomato
1 green chilli
1/2 tsp garlic/giner
1 tsp cumin seeds
1/4 tsp black cumin (optional)
a pinch of asoefatida (optional)
1 tsp cumin poweder, 1 tsp coriander poder, 1 tsp garam masala, 1/2 tsp chilli powder
1/4 cup Kasoori Methi
2 tbsp heavy cream
1 packet paneer
Lightly fry onion, garlic, giner, tomato in oil, green chilli then grind to past
Add oil + cumin, black cumin, asoefatida
Add the paste, when fully cooked add the powder masala and cook some more until oil starts coming out of the mixture.
in the meantime, soak the kasoori methi in some hot water.
Add water to the micture and the kasoori methi. When it is fully cooked, add the cream and the paneer.
(broil/deep fry the paneer before hand)
SUPER Easy Aloo Matar (Potatoes and Peas)
1 Onion
1 tomato
1 tsp garlic/giner paste
5 potatoes
some peas
1/4 tsp turmeric
1/2 tsp chilli powder
1 tsp garam masala
1/4 tsp jeera poder
1 tsp full jeera
2 red chillies
1/4 tsp gram flour
Add oil, then add some jeera (cumin) + red chillies (whole)
Fry onion, garlic, giner until brown. Then add 1 tomato
When fully cooked and like a paste (wait until oil comes out)
Add turmeric, jeera powder, garam masala, pinch of sugar, pinch of salt
Fry till masala is cooked.
Then add water + 1/4 tsp besan (gram flour)
Add the chopped potatoes
Pressure cook everything, about 4 whistles.
Finally add forzen peas and cook for another 5 minutes
Garnish with coriander leaves
1 tomato
1 tsp garlic/giner paste
5 potatoes
some peas
1/4 tsp turmeric
1/2 tsp chilli powder
1 tsp garam masala
1/4 tsp jeera poder
1 tsp full jeera
2 red chillies
1/4 tsp gram flour
Add oil, then add some jeera (cumin) + red chillies (whole)
Fry onion, garlic, giner until brown. Then add 1 tomato
When fully cooked and like a paste (wait until oil comes out)
Add turmeric, jeera powder, garam masala, pinch of sugar, pinch of salt
Fry till masala is cooked.
Then add water + 1/4 tsp besan (gram flour)
Add the chopped potatoes
Pressure cook everything, about 4 whistles.
Finally add forzen peas and cook for another 5 minutes
Garnish with coriander leaves
Sarson Ka saag
This recipe can be made with methi too
1 bunch Sarson saag
1 bunch spinacg
1 grated onion
3 green chillies
1/2 tsp lemon juice
2 tbsp ghee
1 tsp garlic/ginger paste
1/2 tsp garam masala
1 tbsp besan
Wash greens well. Then pressure cook with some water. 2 whistles will suffice.
Mash the greens nicely.
Heat oul + ghee, add garlic + giner paster _ green chillies
Add onions
Then add the mashed greens, lemon, garam masala and cook until all the water has evaporated.
1 bunch Sarson saag
1 bunch spinacg
1 grated onion
3 green chillies
1/2 tsp lemon juice
2 tbsp ghee
1 tsp garlic/ginger paste
1/2 tsp garam masala
1 tbsp besan
Wash greens well. Then pressure cook with some water. 2 whistles will suffice.
Mash the greens nicely.
Heat oul + ghee, add garlic + giner paster _ green chillies
Add onions
Then add the mashed greens, lemon, garam masala and cook until all the water has evaporated.
Aloo Potol (Potatoes and Parval)
Cut crowns of parval. Cut potatoes into big pieces.
Saute both (separately) in oil with turmeric and salt.
Add some oil + ghee
Then add some cumin seed, bay leaf, 2 de-seeded red chilli, some chilli powder and a pinch of sugar.
add 1/2 a chopped tomato and 1/2 tsp ginger paste
Once it is fully cooked, add water. Cook a while then add potatoes and parval
Now crush 2 cardmon, 1 cinnamon stick, 2 cloves.
Once the curry is ready (veggies are cooked),switch heat off, then add the powder above and a 1/2 spoonn of ghee and cover.
Saute both (separately) in oil with turmeric and salt.
Add some oil + ghee
Then add some cumin seed, bay leaf, 2 de-seeded red chilli, some chilli powder and a pinch of sugar.
add 1/2 a chopped tomato and 1/2 tsp ginger paste
Once it is fully cooked, add water. Cook a while then add potatoes and parval
Now crush 2 cardmon, 1 cinnamon stick, 2 cloves.
Once the curry is ready (veggies are cooked),switch heat off, then add the powder above and a 1/2 spoonn of ghee and cover.
Monday, November 10, 2003
Vodka Cream Pasta
1 tablespoon extra-virgin olive oil, once around the pan in a slow stream
1 tablespoon butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 can crushed tomatoes (32 ounces)
Coarse salt and pepper
16 ounces pasta, such as penne rigate
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn
Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently saute shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan, 3 turns around the pan in a steady stream will equal about 1 cup. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.
While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes.
Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves.
1 tablespoon butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 can crushed tomatoes (32 ounces)
Coarse salt and pepper
16 ounces pasta, such as penne rigate
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn
Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently saute shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan, 3 turns around the pan in a steady stream will equal about 1 cup. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.
While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes.
Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves.
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