Naan Recipe

Ingredients:
2 cups all purpose flour(maida)
1/2 teaspoon salt
1 teaspoon yogurt (dahi)
1/4 teaspoon yeast
1 cup water or as per need

Preparation:  To the all purpose flour add the salt and mix. Next, add the yogurt and yeast and mix.
Add water as needed and form a smooth and pliable dough.  Cover the dough and keep it in a warm place for 4 to 8 hours to ferment.  I usually make the dough in the evening and keep it overnight for fermenting.

After 4 to 8 hours and after the dough has nicely fermented.  Move it to a work surface with some flour spread over it.  Knead it lightly and divide it into 6 parts.  Roll each part into a round or oval shape.

To cook it on a gas burner, place the rolled naan on a griddle(tawa) and let it warm up until bubbles start showing.  Turn it over and let it cook on the other side, when more bubbles appear remove it from the griddle and place it on the gas flame to puff up.  After it puffs up turn it over and let it cook on the other side.  Remove it from the flame and it is ready.

To bake it in the oven, preheat the oven on high-broil.  Place the rolled naan on a broiler tray lined with aluminum foil and place the tray on the third rack close to the heating coil giving the naan enough room to puff up.  Let it cook for a minute or so until it puffs up.  When the naan puffs up turn it over and let it cook on the other side.  Let it cook for 30 seconds or so and remove, and it is ready.  Makes 6 naan.

Pumpkin Pie Eggless Recipe

Pie Crust:
1 1/2 cup all purpose flour

1/2 teaspoon salt

1/2 cup unsalted butter refrigerated and cut into bits

4 tablespoon ice cold water

Filling:
1 15 oz can of pumpkin
1 12 oz can of evaporated milk

3 tablespoon cornstarch

1/2 cup sugar

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1 teaspoon ground nutmeg

1/2 teaspoon salt

Make pie crust manually:  To a bowl add flour, salt and mix.  Cut the butter with a knife into bits, add it to the four and with a fork mix till it forms little balls the size of peas.  Slowly add water and continue to mix till the flour comes together.  Use your hands to make a ball.  Press the ball on a floured work surface and roll it till it fits the pie plate(about 12" diameter).  Press the dough on the pie dish and shape the edges.

To make pie crust in food processor:  Fit the food processor with the dough attachment.  Add flour and salt and pulse it a couple of times.  Add the cut butter and pulse it until the flour and butter are mixed and form pea size balls.  Slowly add the water and pulse until the dough comes together to form a ball.  Remove the dough to a work surface and roll it into pie to fit the pie dish.

To make filling:  To a mixing bowl add the pumpkin, milk, sugar, cornstarch, cinnamon, nutmeg, ginger, salt using a whisk beat the ingredients well.  Pour it into the prepared pie crust.  

Baking:  Preheat oven to 350 degrees(177 C), bake for 1 hour or until knife inserted comes out clean.
Cool completely before serving.

Whipped cream topping:
1 cup heavy or whipping cream
3 tablespoon sugar

Beat at high with an electric mixer until cream topping is formed.

Peas Pulao recipe

1/2 teaspoon black cumin seeds (kala jeera)
1/2 teaspoon regular cumin seeds(jeera)
3 to 4 whole cloves (launga)
1 1" stick of cinnamon (dalcini)
3 small bay leaves (tej patta)
 4 teaspoon ghee or clarified butter
1 cup basmati rice washed and dried completely
1/2 cup peas fresh or frozen
2 cups water or as needed
1 teaspoon salt or to taste

Powder the black cumin, regular cumin, cloves and cinnamon medium coarsely keep it aside.

To a pressure cooker on medium heat with 3 teaspoons of ghee add the powdered spices and bay leaves and let it warm up till it starts to sizzle.  This takes only a few seconds.  Add the rice when the sizzling starts and stir fry the rice for 2 to 3 minutes.  After it has been stir fried for 2 to 3 minutes add the peas mix add water and salt, mix.  Cover the pressure cooker and without the weight on top cook till the rice is cooked.
Takes approximately 7 minutes.  The rice needs to be cooked so that the grains are separate and it is not mushy.  When done add a teaspoon of ghee mix and serve.  Serves 4

Lemon Pickle Recipe

Ingredients:
6 lemon (520g or 1.15 lbs) = 2 cups after boiling and cutting (nimbu)
1 1/2 tablespoon salt (namak)
1/2 teaspoon turmeric powder(haldi)
1 teaspoon fenugreek seeds(methi)
4 tablespoon sesame oil (til oil)
1/2 teaspoon mustard seeds (sarasom)
1/4 teaspoon asafoetida powder(hing)
1 1/2 tablespoon chili powder

Preparation: Place the whole lemon in a cooking pot add water to cover it and cook until it comes to a boil, after it has come to a boil let it cook for an additional 5 minutes.
Drain the water let it cool and cut it into pieces. Add salt and turmeric powder and mix.

Roast the fenugreek seeds until it turns darker when cool powder it.

Heat oil add mustard seeds and wait for it to pop. When the mustard seeds pop add asafetida powder and powdered fenugreek seeds and chili powder, add the cut lemon pieces mix, let it cook for a minute or turn the heat off and serve.

Millet Roti - Bajra ki Roti

Ingredients:
1 cup millet flour(bajra)
1 cup water
1/2 teaspoon salt
2 teaspoon oil

Preparation:  To a pan on medium heat add water, salt, and oil.  Let the water come to boil, reduce the heat add the millet flour mix, when the water is absorbed turn the heat off and continue to knead with a spatula for 2 to 3 minutes, after which cover and let the dough to cool.
When the dough is cool to touch knead it a little bit more to make a smooth dough (it helps to grease your hands a little).  Next, start making the rotis

Cover the work surface with parchment paper apply a little bit of flour over the paper.  Take a little of the dough shape it into a round.  Place the dough on the parchment paper cover it with another sheet of parchment paper and gently roll over it to make a round roti.  I do it this way to make the rotis thinner and keep them from breaking while rolling.  Place the rolled roti on a griddle to cook.  Cook on both sides till you see bubbles.  Next transfer it to an open flame on the burner and finish the cooking when you see brown spots on both sides.

Makes 5 to 6 rotis.

Salad

Papaya Salad
Raw Green Mango Salad
Sprouted Mung Bean

Curry Leaves Thokku - Curry leaves Chutney

1

Ingredients:
Big bunch curry leaves after grinding gives 1/4 cup
1/4 teaspoon Fenugreek seeds
4 to 5 whole red chilies or to taste
6 tablespoon til oil or sesame oil
1/2 teaspoon of mustard seeds
A pinch of asafoetida
A pinch of turmeric powder
3 teaspoon tamarind concentrate
1 teaspoon salt or to taste

Thokku is a pickle like condiment.

Preparation:  Wash and dry the curry leaves.  Remove the leaves from the stem discard the stem and keep the leaves.
Place the dried leaves in a microwaveable bowl and microwave for 4 minutes total.  During the 4 minutes of microwaving after every minute  of microwaving remove the bowl and stir the contents.  Microwave until the leaves are totally dry and break apart easily.
Let it cool and grind it to a fine powder and keep it aside.

Roast fenugreek seeds and whole red chilies until it turns darker, let it cool and grind it to a powder and keep aside.

To a pan on medium heat with 3 tablespoon of oil add the mustard seeds and wait for it to pop.  When the mustard seeds pop add the asafoetida and turmeric powder, next add ground fenugreek seeds and red chili next the ground curry leaves, mix add the salt and tamarind concentrate.  Cook for 5 minutes and add 3 tablespoons of oil (the balance of the oil), mix and cook for 10 to 15 minutes until the oil separates out.
Turn the heat of when cool bottle and keep in the refrigerator.  It lasts for at least one month.

Kasi Halwa

Ingredients:
1700 gm or 3.65 lbs of pumpkin of pumpkin (=5 cups grated)
2 left cups after microwaved and water is squeezed
1 cup sugar
1/2 cup milk powder
2 tablespoon ghee
1/2 teaspoon crushed cardamom seeds
2 tablespoon cashews broken and sauted in ghee
2 tablespoon pistachios

Preparation:  Microwave the 5 cups of grated pumpkin for 6 minutes.  Let is cool and squeeze the water out.  Measure this and add half the quantity of sugar.
Mix the sugar and microwave for 6 minutes.  Remove add ghee and microwave for 4 minutes.  Add color and milk powder and microwave for 3 minutes.
Remove add the cashews, pistachios and crushed cardamom seeds.
Let it cool and serve.

Peanut Sundal

Ingredients:
2 cups raw peanuts
1/3 cups grated coconut
2 green chilies or to taste
1/2 teaspoon salt or to taste
1 teaspoon coconut oil
1/4 teaspoon mustard seeds
a pinch of asafoetida
a few curry leaves
water as needed

Preparation: Place the raw peanuts in a cooking pot and place it in a pressure cooker with enough water on the bottom on medium heat.  Add enough water in to cover the peanuts and cook it in the pressure cooker for 2 to 3 whistles or until the peanuts are cooked.  Drain the excess water in the cooked peanuts and keep it aside.

Prepare seasoning:  To a pan on medium heat add the coconut oil and mustard seeds and wait for the mustard seeds to pop.  When the mustard seeds pop add the green chilies, curry leaves and asafoetida, next add the cooked peanuts and mix.  Add the salt to taste and grated coconut, mix turn the heat off and serve.

Vegetable Soup with Buckwheat

Ingredients:
2 tablespoons oil
1 teaspoon cumin seeds
3 small bay leaves
1 cup chopped beans
1 cup chopped carrots
1 cup chopped radish or daikon
1 cup chopped chayote (chow chow)
1/2 teaspoon black pepper
1/2 teaspoon chili powder or cayenne powder
1 tablespoon curry powder
4 to 6 cups vegetable stock as desired
1/4 cup and 1 tablespoon of whole buckwheat (kuttu)
1 (15 oz or 425g dry wt 10 oz or 284g)) can of black beans which has been rinsed and drained
1 teaspoon salt or to taste
a few cilantro leaves

Preparation: To a pan on medium heat with 2 tablespoons of oil add cumin seeds and bay leaves and wait until the cumin seeds starts to sizzle.
When the cumin seeds starts sizzling add the chopped green beans, carrots, radish and chayote squash and saute it for a couple of minutes.  Add black pepper powder, red chili powder and curry and saute for mix cover and cook for about 5 minutes.

After it has been cooking for approximately 5 minutes add the vegetable stock and buckwheat and cover and cook for 15 minutes.  After it has been cooking for 15 minutes check to see if the vegetables and buckwheat is cooked.  For best results the vegetables need to be a little crunchy.  Next, add the black beans, salt and chopped cilantro leaves, turn the heat off and serve.  Serves 4.


This is a very healthy, delicious and filling soup.  You can serve it as an starter or appetizer to any meal.  Gf, ec try, tY

This is a very healthy, filling and tasty soup, the vegetables really come together the flavor and taste is so delicious , let me
This soup is hot



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Vegan Vegetable Stock

Ingredients:
3 cups chopped celery (245g or 8.65oz)
2 cups chopped carrots (272g or 9.65oz)
2 cups chopped onions (209g or 7.40oz)
2 teaspoon black pepper
1/2 teaspoon turmeric powder
6 small bay leaves (tej patta)
1/2 bunch cilantro leaves
10 cups water

Preparation: Chop the celery, carrots and onions.  To a 5 litre pressure cooker with 8 cups of water add the chopped vegetables, cilantro leaves with the stem, turmeric powder, black pepper and bay leaf.  Cover and cook for one hour without the weight on top.  After one hour remove the cover, mix add 2 cups of water and bring it to a boil.  After it has come to a boil turn the heat off and let it cool.  When it is cool strain it into a large pot.  Discard the cooked vegetables.  The liquid stock can be frozen and used as needed.

Nei Payasam

Ingredients:
1 cup rice
1 1/2 cups jaggery(gud or vellum)
6 tablespoon ghee or clarified butter
1/2 teaspoon dry ginger powder
Water as needed to cook rice.

Preparation: Cook rice in 3 to 3 1/2 cups of water.  The rice needs to be cooked and not mushy.

While the rice is cooking roast the coconut in a little bit ghee or oil and keep it aside.

When the rice is cooked add the jaggery and cook until the jaggery melts.  When the jagger has melted start adding ghee a tablespoon at a time and continue to cook.  When the jaggery and ghee is absorbed and the contents leave the sides of the vessel and form a mass in the center and the ghee also starts separating and a wonderful payasam aroma is given out add the roasted coconut and dry ginger powder and turn the heat off and serve.

Peach Ice Cream

To 

To view in youtube 
click here:http://youtu.be/4hWn_e574mQ

Ingredients:
2 cups half and half
1 cup whole milk
3/4 cup sugar
1 tablespoon cornstarch dissolved in a little milk
2 teaspoon vanilla extract
2 large peaches or 1 1/2 cups pureed
A pinch of salt
A little red color (optional)

This ice cream is made in an ice cream maker.

Preparation: According to instructions the container that makes the ice cream is frozen in a freezer for 24 hours or the previous day.

Preparing the cream:  To a pan on medium heat add the milk and sugar and cook until the sugar is dissolved.  When the sugar is dissolved add the milk and cornstarch and cook for 5 to 6 minutes until it has come to a almost boil but not a rolling boil.  Add vanilla extract, mix and turn the heat of.  Transfer to a container and refrigerate it for 8 to 12 hours until it is well cooled.

Prepare the peaches:  Remove and discard the skin and chop the peaches, put it in a blender jar, add a pinch of salt and puree it.  Add a little red color if desired.  Refrigerate it for at least 2 hours or until it is cool.

Assemble the ice cream maker as per ice cream maker instructions.
Add the chilled cream and the pureed peaches and let the machine run for 10 to 20 minutes or until the mixture has become somewhat solid.  The ice cream maker does not make the ice cream solid the contents will need to be transferred to a freezer bowl and frozen until it has become solid or ice cream consistency.  After it has become solid it is ready to serve.

Roasted Moong Dal

Ingredients:
1 cup Moong dal
1 tablespoon ghee also called clarified butter or use oil
1/2 teaspoon cumin seeds
1/2 teaspoon panch phoron
1/2 teaspoon turmeric powder
1 teaspoon garam masala
2 green chilies or to taste
1 teaspoon grated ginger
3 cups water or as needed
1 teaspoon salt or to taste
a few chopped cilantro leaves(Hara dhania)
3 cups water or as needed

Preparation:  Roast the moong dal on medium heat until it is golden brown.  Let it cool and then wash it.

To a pressure cooker on medium heat with the clarified butter, add the cumin seeds and panch phoron, heat until the mustard seeds in the panch phoran pops.  Add the green chilies and ginger saute it for a few seconds, add the turmeric powder and garam masala saute it for a few seconds.  Add the roasted and washed dal add water, cover the cooker and cook for 10 minutes or until the dal is cooked.  When the steam has subsided, open the cooker and check to seed if the dal is cooked.  Add water as needed and salt to taste.  Let it come to a boil, add the cilantro leaves and turn the heat off and it is ready to serve.  Serves 4.

Mullu Murukku - Ridged Thengural

Ingredients:
2 cups rice flour
3/4 cup moong dal
1/4 cup + 2 tablespoon channa dal
1 teaspoon cumin seeds
1/2 teaspoon asafoetida powder
1 teaspoon salt to taste
5 tablespoon unsalted butter
2 cups of water approximately adjusted to need
oil for deep frying

Preparation:  Roast the moong dal and channa dal separately until it turns brownish and a roasted aroma is given out.  Keep it aside to cool and powder them separately to a fine powder.

Prepare the dough:  To a bowl with the rice flour add the powdered moong dal and channa dal and mix.
Add the cumin seeds, asafoetida and salt and mix.
Next add the butter and mix it well with the dough.
Last of all add the water slowly enough to make a firm dough.  The dough is ready to make murukku.

To make the murukku use a food press with the star disc.
Assemble the press and fill it with some dough.  To a pan on medium with with some oil, press the dough into the hot oil carefully spreading it around.  The oil needs to be on medium heat, if it is too hot the outside will be overcooked and the inside will not be cooked.  Let is cook for some time until the sizzling has come down and it feels firm, then turn it around and let it cook on the other side.  When the sizzling come down some more and the murukku had turned reddish in color take it out of the oil and it is now ready.

Mullu murukku is a crunch and tasty South Indian snack.

Mixed Nuts recipe

Ingredients:
2 cups roasted and unsalted peanuts
1 cup roasted and unsalted cashews
1 cup almonds
1 cup walnuts
1 cup pistachios
1/2 cup raisins
1 tablespoon butter
A few teaspoon thyme leaves
A few mint leaves
A few sage leaves
A few rosemary leaves
1 1/2 teaspoon paprika
1 teaspoon salt or to taste

Preparation:  Take a baking tray.  Mix all of the nuts and bake at 375 degrees F or 190.6 C in a preheated oven for 10 minutes.

To a bowl with 1 tablespoon of butter add the herbs, paprika and salt.  After the nuts are baked.  While it is still hot add it to the bowl with the butter and herbs and mix and serve.

Okra Pachadi

Ingredients:
8 oz or 227 gm okra
3 tablespoon oil
1 green chili or to taste
1/2 teaspoon mustard seeds
1/2 teaspoon salt
a few chopped cilantro leaves
1 cup yogurt

Preparation:  After washing remove and discard the top and bottom of each okra.  Rest of it cut into small round bits.

Place the cut okra in a microwaveable bowl add a tablespoon of oil mix it and microwave it for 5 minutes and keep it aside.

Prepare the seasoning:  Heat a pan with 2 tablespoon of oil to it add the mustard seeds and wait for it to pop.  When the mustard seeds pop add the green chilies saute it and add the microwaved okra, mix and cook for a couple of minutes until the sticky strings disappear.  Turn the heat off and add salt and cilantro leaves mix and transfer it to a serving bowl.  Before serving add the yogurt mix and serve.

Molaga Podi - Chutney Powder

Ingredients:
1 cup urad dal
1 cup channa dal
10 to 15 whole red chilies or according to taste
1 teaspoon of salt or to taste
3 to 4 teaspoons of oil
1/2 teaspoon mustard seeds
1/2 teaspoon asafoetida powder

Preparation:  To a pan on medium heat roast the urad dal, channa dal and red chilies separately in oil.  After roasting combine them and keep it aside to cool.

Next heat the same pan with one teaspoon of oil add the mustard seeds and wait for it to pop.  When it pops turn the heat off and to the hot pan add asafoetida, let the asafoetida fry for about 10 seconds and add it to the roasted dals.  

When the dals have cooled to room temperature add some salt and grind them to a coarse powder.

This can be stored for sometime.  It lasts for at least 3 months.

Serve with dosa, idli or adai.

Masala Vadai

Ingredients:
1/2 cup tur dal
1/2 cup channa dal
1/2 cup urad dal
2 green chili or to taste
a pinch of asafoetida
a few cilantro leaves (hara dhania)
1 cup finely chopped onions
water as needed
Oil for deep frying

Preparation:  Wash and soak the dals together for 1 1/2 to 2 hours before grinding.
After it has been soaking grind it to a coarse batter with green chillies asafoetida salt and cilantro leaves.  Add water as need the batter needs to be thick and not watery.  To the ground batter add the chopped onions mix.  This is now ready to make vadais

To make the vadai heat a pan on medium heat with about 2 inches of oil for deep frying.  Check to see if the oil is hot by dropping a little bit of batter, if the dropped batter floats up right away it is hot enough to make vadai.
Take some batter to fit your palm, flatten it and slowly and carefully put into the cooking oil.  In the same way make about five of them and put it in the oil for deep frying.  Fry them a few at a time in batches without overcrowding.
While frying turn them around so that they are evenly fried all over.  When the sizzling has come down and they are golden brown they are ready to come out and are ready to serve.

Stuffed Bitter gourd (melon)

Ingredients:
430g or 15.20 oz bitter gourd (karela, pargarkai)
4 cups shredded carrots
3/4 cup chopped onions
1 teaspoon shredded ginger
2 green chilies or to taste
2 cloves chopped garlic
1/2 teaspoon turmeric powder
1/2 teaspoon chili powder or to taste
2 teaspoon garam masala
1 teaspoon salt or to taste
a few chopped cilantro leaves
2 tablespoon amchur or dry mango powder
2 tablespoon mustard oil to make filling and 6 tablespoon oil to fry the stuffed bitter gourd

Prepare the bitter gourd:  Scrape the outside of the bitter gourd to remove the bumps.
Chop the removed skin into bits and keep it aside it is going to be used for the filling.

Cut the bitter gourd in half in the middle and remove and discard the seeds.

Line the prepared bitter gourd on a microwaveable plate and microwave it for about 3 to 4 minutes to partially cook it.
Keep it aside and prepare the filling.

Prepare the filling:  To a pan on medium heat with 2 tablespoon of mustard oil, add the chopped onions and saute until it is light brown.  When it is light brown add ginger, green chilies and garlic and saute for a few seconds.  Next add turmeric powder, chili powder and saute for 10 seconds, add the garam masala saute for a few seconds, add the grated carrots and the chopped skin of the bitter gourd, mix add the chopped cilantro leaves mix add salt and cover and cook until the filling has become soft and cooked.  Cook it to form a dry filling.
When done turn the heat off, add the amchur or dry mango powder, mix and let it cool after which the gourd can be stuffed.

To stuff the bitter gourd.  To one fill the cavity with some of the filling, cover it with its corresponding side and tie it with a string and keep aside for pan frying.

To fry, using a pan on medium heat with 6 tablespoon of mustard oil place the bitter gourd inside and fry by turning them over as each side is done.  When it is fried all over remove from heat and serve.  Before serving remove the strings that tied the two sides together.  Serves 4 to 6.

Raw Mango Salad.

1 raw green mango = 2 1/4 cups chopped, 376g or 13.25 oz
1 cup grated cucumber
3/4 cup grated carrot microwaved for 30 seconds
1/2 cup cooked dry whole peas(vatana or pattani) 1/4 cup dry weight
1/4 cup roasted and unsalted peanuts
green chilies to taste
a few chopped cilantro leaves
a few chopped mint leaves
1/2 teaspoon salt or to taste
1 teaspoon lemon juice

Remove the skin and seed of the mango, discard it.  The mango slices chop it into small pieces and keep it aside.

Microwave the grated carrot for 30 seconds keep it aside.

Roast the peanuts until the oil is coming out slightly and keep it aside.

Assemble the salad, preferably before serving.

Add the chopped mango to a serving bowl.  Add all of the ingredients one by one, cucumber, carrot, peas, peanuts, green chilies, cilantro leaves, mint leaves, salt and lemon juice.  Mix them all and serve.

Papaya Salad

Ingredients:
4 cups raw papaya (633g or 22.35oz)
1/2 teaspoon cumin powder
1/4 cup roasted and unsalted peanuts
1 cup chopped tomato
1 cup chopped cucumber
1 green chili or to taste
1 tablespoon lemon juice
1 teaspoon salt or to taste
a few chopped cilantro leaves

Preparation: Chop the raw papaya into small pieces.  Cook it in the microwave for 30 seconds, remove, stir the contents and again cook it in the microwave for another 30 seconds.
Depending on the ripeness of the papaya increase or decrease the cooking time.

Next, roast the cumin powder until it darkens and keep it aside.  Roast the peanuts until it starts to turn brown and keep it aside.

Assembling the salad:

Transfer the papaya to a larger bowl, add the chopped tomato and cucumber to the papaya and mix.  Next add the green chili and roasted cumin powder and mix.  Add the peanuts, salt, cilantro leaves and lemon juice and mix.

It is prefered to prepare the ingredients ahead of time and mix to prepare the salad before serving.

Coconut Chutney

Ingredients:
1 cup grated coconut
1/2 cup roasted chana dal(chana dalia or pottu kadalai)
1 1/2 cup water
1 teaspoon and a few drops of til oil(Indian sesame oil)
1/2 teaspoon mustard seeds
3 or 4 whole broken red chilies
1 teaspoon salt or to taste
1 1/2 tablespoon tamarind concentrate


Preparation:  Roast the chana dal in a few drops of oil until it is light brown.
Turn the heat off and let it cool.  When the chana dal is cool grind it with the grated coconut and water.  After it is ground remove it from the blender jar and pour it on to a serving dish for seasoning.

To season:  Heat a pan on medium heat with 1 teaspoon of til oil.  To it add the mustard seeds and whole red chilies and wait for the mustard seeds to pop.  When the mustard seeds pop add it to the ground chutney.  Next, add salt and the tamarind concentrate mix and serve.

This is my mother's recipe.  She is used to make it when she needed to make coconut chutney in a hurry.  I am posting this in her memory for mother's day.
She was a beautiful and special mother.

Kidney Beans Recipe

Ingredients:

1 cup kidney beans(or rajma)
2 1/2 cups water or enough for cooking kidney beans
2 whole cloves
1" stick of whole cinnamon
2 or three bay leaves
2 tablespoon oil
3/4 cup chopped onions
1 teaspoon grated ginger
2 green chilies or to taste
1 clove of chopped garlic
1/2 teaspoon turmeric powder
2 teaspoon garam masala
1 teaspoon dry methi leaves
1 cup crushed canned tomato
2 tablespoon tamarind concentrate
1/2 teaspoon baking soda
1 teaspoon salt
a few cilantro leaves also called hara dhania

Preparation:  Soak kidney beans in water for 2 hours before cooking.
To a pressure cooker on medium heat with 2 tablespoon of oil add the whole cloves, cinnamon stick and bay leaves and wait for it to start sizzling, after it starts sizzling add the chopped onions and saute it until the onions are light brown.  After the onions have turned light brown add the ginger and green chilies and saute for a few seconds, add the chopped garlic and saute for another few seconds, next add the turmeric powder and garam masala and mix for a few seconds.  Next add the tomato mix add the dry methi leaves and let it cook for 2 minutes.  Add the soaking kidney beans, tamarind concentrate and baking soda and cook for 10 to 12 minutes or until the kidney beans are cooked.  After the kidney beans are cooked add water if needed, salt and cilantro leaves and wait for it to come to a boil, turn the heat off and serve.  Serves 4.

Mango Pickle

Ingredients:
4 cups raw green mangoes chopped, 2 medium 652g or 23.10 oz
15 -20 whole red chilies or substitute with chili powder, whole chili have more flavor and taste
4 teaspoon mustard powder
3 teaspoon salt
3/4 cup sesame oil (Indian til oil or gingelly oil)
1 teaspoon mustard seeds
1 teaspoon turmeric powder
1 teaspoon methi powder
1/2 teaspoon asafoetida powder


Preparation: Remove the skin from the mangoes and chop them into bite size pieces.  Keep it aside.  Discard the skin and seeds.

Grind the red chilies and keep it aside.

Transfer the chopped mangoes to a heatproof bowl.  Add the mustard powder and salt and mix and keep it aside.

Prepare the seasoning:  To a pan on medium heat with the sesame oil add the mustard seeds and wait for it to pop.
When the mustard seeds pop, turn the heat off and add the turmeric powder, the ground chillies, methi powder and asafoetida mix and let it cook on the heat of the oil and add it to the chopped mangoes, mix and bottle.


Note:  If you want to add less oil you can first add 1/2 cup oil, after a couple of days add the other 1/4 if needed.  Before adding the additional oil make sure you heat the oil to smoking, let it cool and add it after that.

Asparagus Curry

Ingredients:
3 cups chopped or 1 bunch asparagus
3 tablespoons dry unsweetened coconut
2 tablespoon coconut oil
1 teaspoon cumin seeds
2 green chilies or to taste
1/2 teaspoon salt or to taste

Prepare the asparagus by washing it first.  Next bending each stalk, it will snap naturally at the point where the stalk turns tender.
Use the top tender part and discard the ends.  Next bunch them together a few at a time and chop them into bits.  It is now ready to be cooked.

Cooking:  Heat a pan on medium heat with 2 tablespoon of coconut oil.  Add the cumin seeds to it and wait for it to start sizzling.  When the cumin seeds starts sizzling add the dry coconut and green chilies saute for a few seconds until the coconut starts turning brown, next add the chopped asparagus and mix cover and cook for five minutes or until it is partially cooked.  Next add the salt and mix and again cook for a couple of minutes until it is cooked.  For best results the asparagus needs to be cooked so that it is a little crunchy.
Serves 4.

This dish tastes good hot, you can add more chilies as per taste.

Mango Ice Cream

4 cups ripe mangoes chopped
1 cup milk
A few strands of saffron


Peel the mango discard the seeds, chop it and freeze it for at least 18 to 24 hours.

To half cup of milk add a few saffron strands and let it soak in the refrigerator for the same time as the mangoes. 

Next day remove from the mangoes from the freezer, let it defrost a little to separate the chopped pieces.  Place it in a blender jar add the milk with the soaked saffron and grind it.
While grinding add the other half of the milk and continue grinding to make a smooth paste.
The blades will tend to jam, now and then you will have to stop the machine remove the jar and stir the contents and put it back and continue with the grinding.  When it is smooth remove the contents from the jar and it is ready to serve.  Serves 4.

Chapati

Ingredients:
1 cup whole wheat flour
1/2 cup water
1/4 teaspoon salt
1 teaspoon + a few drops of oil

Preparation:  To the whole wheat or chapati flour add the salt and 1 teaspoon of oil and mix the flour to disperse the oil and salt.  Slowly add the water to make a dough.  You might need a little more or a little less water, just add enough to make a soft and pliable dough.
Knead it for a couple of minutes add a couple of drops of oil and cover the dough with the oil and let it rest for 30 minutes.

After 30 minutes divide the dough into 6 round parts.  Sprinkle the work surface with some flour and flatten the divided round part and with a rolling pin shape them into thin round disc.

This is now ready for cooking.

To Cook:  Heat a griddle or tava on medium heat.  Place the rolled disc on it and let it cook.  When when air bubbles start showing turn the chapati over to the other side. More bubble will form, remove the chapati from the griddle and using tongs put the chapati on open flame allowing the chapati to fluff up. Use the tongs to flip the chapati to cook the other side and remove.

2nd. method instead of cooking it on the open flame allow the chapati to cook a little longer on the griddle and turn it to the other side. Apply a little ghee or butter or oil on top and again flip it over and apply ghee, butter or oil, remove. Chapati is served with dal, vegetable and raita.

There are versions of chapati all over the world.  This unleavened flat bread made from whole wheat it is a staple in India.

Puran Poli

Ingredients for the outer covering:
1 3/4 cup all purpose flour
1/2 cup fine semolina (sooji or rava)
a pinch of salt
1 cup water
a pinch of food color
4 tablespoon oil

Soak the semolina in 1/2 cup of water for half hour before making the dough for the outer covering.

To make the dough to the all purpose flour add salt, food color 1 tablespoon of oil, the soaked semolina and rest of the water and make the dough.  Add 3 tablespoon of oil to the dough and incorporate it into it.  Let the dough rest for one hour.  While the dough is resting you can make the purnam or filling.

Ingredients for filling:
1 cup channa dal
2 to 1/2 cups water or enough to cook the channa dal
1 cup jaggery (gud or vellum)
1/2 teaspoon crushed cardamom seeds


To a pan on medium heat with water add the channa dal and cook until the dal is well cooked and is breaking down easily.
When the dal is cooked add the jaggery and cook some more until the jaggery has melted and absorbed into the dal add a pinch of salt, and the crushed cardamom seeds mix and let it cool.  When it is cool grind it in the food processor.  You need to make a smooth and dry filling.

 Note: The filling can be made in advance.  This will stay in the refrigerator for at least a week.

To Assemble:  Next divide the dough and filling into equal numbers.  I divided them into 12 parts each.

Shape one of the divided dough into a cup and place one of the divided filling inside and seal it and place it down with the sealed side down.  Do the same with rest of the dough and filling.

Next flatten and roll the filled dough into round disks: I usually place a parchment paper on my work surface and flour it with whole wheat flour.  Whole wheat flour gives a better grip.  I place the filled dough on the parchment paper and cover it with another parchment paper.
I first flatten it using my hands, later I use the rolling pin gently to flatten it further into as thin a round as possible without breaking it.

Cooking:  After rolling the filled dough into a thin disk, I place it on a griddle which is on medium heat and has been greased with some clarified butter.  I cook it until I see bubbles form at that point I turn it over and cook it on the other side. I apply clarified butter to both sides.  The poli is cooked when each side has become light brown remove it from heat and it is ready to serve.  Makes 12 puran polis.

Other names for puran poli, holige, obbattu, poli, puranachi poli, god poli.

Vegetable Korma

Ingredients For Grinding:
1" piece of ginger
2 green chili's or to taste
3 cloves garlic
10 cashew nuts
2 teaspoon poppy seeds
1 teaspoon fennel seeds
2" cinnamon stick
4 cloves
1/2 teaspoon black pepper
a few cilantro leaves
1/2 cup water

Grind the above ingredients with a little water and keep aside after grinding.

Other Ingredients for Korma:
3 cups cubed potatoes
2 cups cauliflower
3/4 cup carrots
1/2 cup peas
1 cup chopped onions
4 tablespoon oil
2 whole cloves
1 1" cinnamon stick
2 bay leaves
1/2 teaspoon turmeric powder
2 cups of coconut milk 
1 teaspoon salt
1 tablespoon lemon juice
water as needed
   
Wash and cut potatoes, carrots, cauliflower and onions and keep it aside.

To a pan on medium heat add oil, clove, cinnamon and bay leaves and wait for the spices to sizzle.  When the spices start sizzling add the chopped onions and and saute for a few minutes until the onion is translucent after which add turmeric powder, the ground ingredients saute for two minutes.  

After two minutes and when the ground spices give an aroma, add the vegetables mix cover and cook for 5 minutes.  After which stir the contents add coconut milk and cook until the vegetables are done.  Takes about 12 to 15 minutes.  While cooking keep stirring now and then so that the vegetables don't stick to the bottom burn. 

When vegetables are cooked add salt mix and cook for a minute, turn the heat off add lemon juice and remove and serve.

Serves 6

Serve with lacha paratha, chapati, puri or rice

A mixed vegetable specialty dish.  This dish is aromatic, flavorful and tasty.  Popularly served in South Indian restaurants with chapati or paratha.

Methi Pakoda

Ingredients:
4 cups methi leaves 

a few chopped cilantro leaves

1 teaspoon salt

1 cup chopped onion

1/2 teaspoon turmeric powder

1 teaspoon coriander powder

1 teaspoon cumin powder

1/4 teaspoon ajwain

2 cups of besan or chick peas flour

Preparation: Wash the methi leaves, separate it from the stalk, discard the stalk and use the leaves.  Chop the washed leaves.  To the chopped leaves add chopped onions and salt and mix.  Cover and let it wilt for about half hour for the moisture contained in it to come out.  After it has wilted add cilantro leaves, green chilies, ginger, turmeric, coriander and cumin powder and mix, add ajwain and peanuts and mix.

Add the chick peas flour gradually according to necessity.  If you add too much you can add a little water to make the batter softer.
The batter has to be thick to hold.  Heat some oil  on medium heat for deep frying.  Test the heat by dropping a bit of the batter.    

If it floats up right away the oil is at the right temperature.  Start dropping a little bit of the batter into the oil and fry until it is golden brown all around.  Remove from oil and serve.

Serves 4

This is a wonderful and flavorful tasty snack to serve when you have company.

Cabbage curry with Toor Dal

Ingredients:
1 small cabbage
1/2 cup toor dal
2 cups water or enough to cook the dal
2 tablespoon oil
1/2 teaspoon mustard seeds
1 teaspoon minced ginger
3 or 4 green chilies to taste
a few cilantro leaves
a few curry leaves
a pinch of asafoetida
1/2 teaspoon turmeric powder
1/4 cup unsalted roasted peanuts
1/2 teaspoon salt or to taste
1 tablespoon of freshly squeezed lemon juice

Preparation: Wash and cook the toor dal in water on medium heat.  While the dal is cooking prepare the cabbage.

Remove and discard couple of the outer peel of the cabbage, and cut the cabbage into small bits.  Discard the stem.  If you like you can shred the cabbage in a food processor.  When done keep it aside for cooking.

To cook the cabbage, to a pan on medium heat with 2 tablespoon on oil, add the mustard seeds and wait for the mustard seeds to pop.
When the mustard seeds pop add the green chili, ginger, asafoetida, curry leaves, cilantro leaves one after the other and saute for 10 seconds after each addition.  Next add the chopped cabbage, turmeric powder, peanuts, mix and cook covered for about 8 to 10 minutes or until the cabbage is cooked.  The cabbage should still retain some of its crunchiness.  After the cabbage is cooked add the cooked dal, salt and mix.  Add the lemon juice mix and serve.

Serves 4

Mango Ginger pickle

Ingredients:
1 cup peeled and chopped mango ginger (mangai inji)
2 green chilies or to taste
2 tablespoon lemon juice
1 teaspoon salt or to taste

Preparation:  Wash peel and chop the mango ginger into small pieces.  Add chopped green chilies, lemon juice and salt mix thoroughly.  Serve with yogurt rice (curd rice).  Serves 6.

Mango ginger resemble turmeric roots.  Unlike turmeric roots they are white in color and have a exotic, tangy and slightly sweet taste.
They are available in spring and summer.  These are served as pickle to accompany yogurt rice.

Eggplant Chutney, Kathirikai thogayal

Ingredients:
1 large globe eggplant 500 gm or 18 oz
1/2 teaspoon oil
1/4 teaspoon mustard seeds
2 tablespoon urad dal
3 to 4 red chilies or to taste
a pinch of asafoetida
1/2 teaspoon salt or to taste
1 tablespoon tamarind concentrate
a few cilantro leaves

Preparation: Roast the eggplant on medium-high heat for about 20 minutes or so until the eggplant is roasted all over.

To a pan on medium heat add the mustard seeds, urad dal and red chilies and fry until the mustard seeds pop.  The urad dal will also turn golden brown at the same time.  Turn the heat off and add a pinch of asafoetida, the asafoetida will also fry in the heat of the pan.
When this is cool grind it to a smooth paste with tamarind concentrate, cilantro leaves, salt and with very little water or as needed.  After grinding it is ready to serve.  Serves 4.

Toor Dal

Ingredients:
1 cup toor dal

3 cups water

2 tablespoon ghee or clarified butter or substitute with oil

1/2 teaspoon mustard seeds

1 teaspoon cumin seeds

1 teaspoon grated ginger

2 chopped green chilies or to taste

1/2 teaspoon turmeric powder

1 teaspoon salt

a few chopped cilantro leaves(hara dhania)

Preparation: Wash and cook the dal in a pressure cooker with 2 1/2 cups of water and keep aside for seasoning.

For seasoning:  To a pan on medium heat with the ghee or clarified butter add the mustard seeds and cumin seeds and wait for the mustard seeds to pop.

When the mustard seeds pop add the chopped green chillies and grated ginger saute for a few seconds, add turmeric powder turn the heat off and add the seasoning to the cooked dal.  Add salt and water as needed to the cooked dal and bring it to a boil.  Turn the heat off add the chopped cilantro leaves and serve.

Serves 4.

Methi Bhaji

Ingredients:
2 bunch Methi leaves (275 gms or 9.65 oz)  or 9 cups of leaves after the stalks removed
2 tablespoon oil
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/2 cup chopped onion
2 green chilies or to taste
1/4 teaspoon turmeric powder
1/4 teaspoon asafoetida
1/4 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon lemon juice

Preparation: Wash the methi leaves by dumping it in water and shaking it to remove any dirt.  Remove the leaves from the stem.
Discard the stem and chop the leaves.

Heat oil add mustard seeds and cumin seeds.  When mustard seeds pop add the chopped onions and saute it until it brown.  Add green chilies and turmeric powder, asafoetida and methi leaves.  Cook until the methi leaves have turned soft.  Takes about 5 minutes Add salt, sugar mix add lemon juice.  Turn the heat off and serve.
Serves 2

Kale and Sweet Potato Curry

Ingredients:
1 bunch Kale 1.2 lbs or 550 gms

2 1/2 cup sweet potato ( with skin 14 oz or 374 gm)

3 tablespoon oil

1 teaspoon curry powder

1/2 teaspoon salt

Preparation:  Wash the kale by dumping it in a sink full of water and rinsing it out.  Pass a knife through the stalk to remove the leaf form the stalk.  Chop the leaves into smaller bits.

Wash and remove the skin from the sweet potato and chop it into cubes.

Heat a pan on medium heat with oil.  Add the chopped kale and sweet potato, mix cover and cook covered.  While it is cooking occasionally remove the cover and stir the contents so that it does not stick to the bottom and burn.  After it has been cooking to 10 minutes check to see if the sweet potato is cooked.  Add salt and curry powder, mix turn the heat off and it is ready to serve.
Serves 4.

Brussel Sprouts

Click on arrow to watch video:

Ingredients:
7 cups brussel sprouts (960 gms or 30.50 oz)
3 tablespoons oil
1 1/2 teaspoon black pepper
1 teaspoon salt or to taste
1 tablespoon lemon juice

Preparation: To prepare the brussel sprouts remove a couple of the outer leaves that come off easily and discard them.  Place the brussel sprouts in a baking dish.  Add salt, black pepper and oil.  Mix thoroughly so that all all the brussel sprouts are evenly coated.  Bake at 400 degrees fahrenheit or 205 celsius for 30 minutes, in between after 15 minute interval remove it from the oven stir the contents and put it back to roast for the balance of 15 minutes.  After it has finished baking add the lemon juice mix and serve.  Serves 4.

Masoor Dal

Ingredients:
1 cup masoor dal
3 cup water or enough for preparation
3 tablespoon oil
2 whole cloves
1" stick cinnamon
2 or 3 bay leaves
1 cup chopped onion
2 green chilies or to taste
1 teaspoon grated ginger
1 clove of chopped garlic
1/2 teaspoon turmeric powder
1/2 teaspoon chili powder or to taste
1/2 teaspoon curry powder
1 teaspoon garam masala
1 tablespoon tomato paste
1 teaspoon salt or to taste
1 tablespoon lemon juice
A few chopped cilantro leaves

Preparation: To a pressure cooker on medium heat add oil, cloves, cinnamon stick and bay leaves and let it warm up.  When clove and cinnamon starts sizzling add the chopped onion and saute until it is light brown.  When the onions have turned brown add the chopped green chili and ginger and saute for a few seconds, add turmeric powder and chili powder saute for 10 seconds, add curry powder and garam masala and saute for 10 seconds.  Add the chopped garlic and tomato paste and mix well.  Add water and the masoor dal cover the pressure cooker and cook for 10 minutes or until the masoor dal is cooked.  After the dal is cooked add water as needed, salt to taste, a few chopped cilantro leaves and lemon juice, turn the heat off and it is ready to serve.
Serves 4

Paruppu Usili

Ingredients:
1 lbs (450 gms) of fresh beans washed and cut (3 1/2 cups cups chopped)
1/2 cups of toor dal washed and soaked for at least 1 1/2 to 2 hours
2 red chili or to taste
1/2 teaspoon of salt
1/2 teaspoon of turmeric or haldi powder
For seasoning
1 tablespoon of oil
1/2 teaspoon of mustard seeds
2 red chili or to taste

Preparation:  While the dal is soaking wash and cut the beans into small bits and keep it aside.

After the dal has been soaked, grind it with red chili use very little water the batter has to be thick.

Pour the ground dal onto a greased pan and steam it for 25 minutes or until it is cooked.  To check, a knife inserted in the dal will come out clean.  Remove the pan and allow it to cool.  When it is cool it is cut into small bits and in a food processor grind it into small bits.

Heat a pan with 2 teaspoon of oil and add mustard seeds and whole red chili.  When the mustard pops add the cut beans, salt, turmeric powder and a little water and cook it until it is cooked.  Add the steamed and ground dal and mix thoroughly.  Garnish with curry leaves(optional)

Paruppu usili is served with rice or chapati.  This is a very popular south Indian recipe.
Serves 4

Cracked Wheat Pulao

Ingredients:

1 cup cracked wheat

1 cup chopped cauliflower

1 cup chopped carrots

1/2 cup peas

2 tablespoon ghee or clarified butter(can substitute with oil)

4 whole cloves
2, 2 inch size whole cinnamon

3 bay leaves

1/4 cup cashews

1 teaspoon garam masala

1/2 teaspoon curry powder(or use sambar powder)

1/2 teaspoon turmeric powder

2 to 2 1/2 cups water or as needed

Preparation:  To a pan on medium heat with 2 tablespoon of ghee, add the whole cloves, cinnamon,  bay leaves and cashews and wait for it to sizzle.  When it starts sizzling add garam masala, curry powder and turmeric powder and saute for 10 seconds.  Add the cauliflower, carrots and peas, stir cover and cook for 5 minutes.
While it is cooking stir it now and then so that it does not stick to the bottom and burn.

After 5 minutes add water, cracked wheat, mix cover and cook for 15 to 20 minutes or until the cracked wheat is cooked.  When done add salt dissolved in water, mix turn the heat off.

Serves 4

Orange and Apple chutney

Click on image to watch video:

Ingredients:
2 cups orange juice from clementine oranges (any orange will work)
2 cups bite size chopped apple
1/4 cup chopped orange rind
1/2 cup brown sugar
1 teaspoon cinnamon powder
1/4 cup raisins
1 teaspoon cornstarch dissolved in a little water

Preparation: To a pan on medium heat add the orange juice, the chopped apple and orange rind and cook for 12 to 15 minutes until the apple is cooked, for best results the apple need to be a little crunchy.  Add brown sugar and raisins and cook until the brown sugar has dissolved and the liquid has come to a boil.  Add cinnamon powder mix to remove the lumps from the cinnamon powder.  Turn the heat off add the cornstarch dissolved in a little water and serve when cool.  Serve as relish.  Serve 4 to 6 people.

A great way to use apples and oranges that are in season.

Coconut Rice

For visual instructions click on the picture above:

Ingredients:
1 cup raw brown Basmati rice gives 3 cups cooked rice (or use leftover rice)
2 tablespoon Indian sesame oil (or substitute with any oil)
1/2 teaspoon mustard seeds
2 teaspoon channa dal
2 teaspoon urad dal
2 green chilies or to taste
2 tablespoon of broken cashews
1 cup grated coconut
1 teaspoon salt or to taste

Preparation: Cook brown Basmati rice with 1 3/4 water in a pressure cooker.
Let the cooked rice cool to room temperature or use leftover rice.

To a pan on medium heat with oil, add mustard seeds, channa dal and urad dal.  When the mustard seeds pop add the green chilies, cashews and grated coconut, saute until the coconut has turned brown and the smell of roasted coconut is given out.  Add the cooked rice mix, add salt mix thoroughly and serve. Serves 4 to 6.

This is a great way to use up leftover rice.  This Tamil recipe is made to celebrate the festival of Pongal which occurs in the middle of January.  The flavor of roasted coconut enhances the flavor of plain rice.