Assorted Recipes.doc

7/29/2019 Assorted Recipes.doc

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Palak-Methi Pulao/Pulav/Pilaf(Flavoured Basmati rice cooked withspinach, fresh fenugreek leaves, green peas, coconut milk and wholespices)Prep Time: 10-15 minsCooking Time: 25-30 minsRecipe Level: Easy/Beginner

Spice Level: LowServes: 6-8 PeopleShelf Life: Best served fresh but can be refrigerated for upto 3 daysServing Suggestion: On its own or with pickle, raita or any spicy curries

Ingredients:3 cups Basmati Rice1 medium bunch/3 packed cups Palak/Spinach, chopped into think strips1 medium bunch/1 packed cup Fresh Methi/Fenugreek Leaves (Just the leaves anddo not chop them ~ read notes) - cup Green Peas, fresh/frozen1 medium Onion, halved and thinly sliced2-4 Green Chillies, slit (as per taste)1 tsp Ginger Paste or 1 inch fresh Ginger, peeled and minced or grated1 cups thick Coconut Milk (Or use canned Coconut Milk)2-3 tbsp Desi Ghee (Clarified Butter) or Oil (or combination of ghee and oil)Salt to taste

Spices Used:1 inch Cinnamon4 Cloves, lightly bruised4-5 Green Cardamoms, lightly crushed1 Bay Leaf1 Star Anise1 heaped tsp Jeera/Cumin Seeds tsp Saunf/Fennel Seeds (Optional)


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Recipe for simple Palak-Methi Pulao/Pulav/Pilaf

Method:

1. Heat ghee/oil in a pressure cooker or large heavy bottomed pan and addcinnamon, cloves, green cardamoms, bay leaf and star anise. Fry them for ahalf a minute on medium flame.

2. Add cumin seeds and fennel seeds and let them crackle and change colour,about a minute.

3. Mix in slit green chillies and thinly sliced onions and saut them till the onionsstart to brown on the edges, about 2-3 minutes.

4. Add ginger-garlic paste and cook them till their raw smell disappears, about1-2 minutes.

5. Add fresh fenugreek leaves and saut them for 2 minutes till the leaves arewilted.6. Next add rice and mix it for a minute or two until every grain is coated with

ghee/oil.7. Mix in chopped spinach, green peas, coconut milk, 4-4 cups of water and

salt to taste.8. Cover the lid and let it cook undisturbed. If using pressure cooker let it cook

for 15-17 minutes, otherwise it will take around 25-30 minutes.9. Let the pressure release completely before opening the lid. Once cooked

through, fluff the rice with a help of a fork or spoon.10.Serve this delicious Palak-Methi Pulao/Pulao/Pilafwith any spicy curry or

Raita of your choice. Enjoy!
http://www.monsoonspice.com/search/label/Raitashttp://pinterest.com/pin/create/button/?url=http://www.monsoonspice.com/2013/02/palak-methi-pulao-recipe-how-to-make.html&media=http://farm9.staticflickr.com/8360/8335650864_28a6788ab3_c.jpg&description=Palak-Methi%20Pulao%20Recipe%20%7C%20How%20to%20Make%20Simple%20Veg%20Pulao/Pulav/Pilafhttp://www.monsoonspice.com/search/label/Raitas


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https://www.blogger.com/blogger.g?blogID=34998002


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Palak-Methi Pulao/Pulav/Pilaf

Sias Notes:

Use just the leaves of fresh fenugreek and do not chop them as they willmake the Pulao taste bitter.

If you cant find the fresh greens, use the frozen ones which are easilyavailable in supermarket or any good Indian grocery stores frozen section.

You can also add a tsp or two of Garam Masala or Pulao Masala to make itspicier.

A cup of yogurt or chilled Raita with spicy Indian pickles is our favourite sidedish to serve with this delicious Palak-Methi Pulao. Sometimes we enjoy itwith a spicy Indian Curries or simple stir fried vegetables.

You can simply replace the greens with 2-3 cups of mixed vegetables likecauliflower, French beans, carrots, potato and sweet corns for differentflavour.

Hyderabadi Dahi Bhindi Masala(Fried Okra in creamy Cashew-Coconut-Yogurt

gravy)

Prep Time: 15 minsCooking Time: 15 mins

Serves: 3-4Recipe Source: Chatkhor

Ingredients:3-4 cups Bhindi/Okra, washed, dried and cut into 1 cm pieces1 large Onion, finely chopped2 large Tomatoes, finely chopped1 tsp Ginger-Garlic Paste1 tbsp Tomato Paste (Optional)1 tsp Sugar (Optional, to balance the sour taste of amchur and yogurt)1 cup Yogurt, beaten1 tbsp Grated Coconut, fresh/frozen6-8 Cashew Nuts, soaked in warm milk for at least 10 mins -1 tbsp Kasuri Methi/Dried Fenugreek Leaves

1 tsp Garam Masala/Kitchen King Masala -1 tsp Red Chilli Powder (Adjust acc to taste) tsp Turmeric Powder -1 tsp Amchur/Dry Mango Powder tsp Coriander Powder1-2 tbsp OilSalt to taste

For Tadka/Tempering:
http://www.monsoonspice.com/search/label/Raitashttp://chatkhor.blogspot.com/2008/09/savvys-hyderabadi-dahi-bhindi-masala-my.htmlhttp://pinterest.com/pin/create/button/?url=http://www.monsoonspice.com/2013/02/palak-methi-pulao-recipe-how-to-make.html&media=http://farm9.staticflickr.com/8358/8334598363_342c3ed978_c.jpg&description=Palak-Methi%20Pulao%20Recipe%20%7C%20How%20to%20Make%20Simple%20Veg%20Pulao/Pulav/Pilafhttp://www.monsoonspice.com/search/label/Raitashttp://chatkhor.blogspot.com/2008/09/savvys-hyderabadi-dahi-bhindi-masala-my.html


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1 tsp Mustard Seeds tsp Jeera/Cumin Seeds1 tsp Urad Dal/Split Black Lentils2-3 Dry Red Chillies, halvedA Pinch of Hing/AsafoetidaFew Curry Leaves

1 tbsp Oil

Hyderabadi Dahi Bhindi Masala

Method:Sprinkle little salt to okra pieces and mix well. Keep it aside for half an hour. This helps inreducing the sliminess while frying the okra. This step is optional.Heat 1-2 tbsp of oil in a pan and add okra pieces to it. Fry them continuously at high flametill they turn brown retaining their crispiness, about 7-10 mins. Alternatively you can alsodeep fry them but I prefer pan frying for healthy option. Transfer these fried okras to a platelined with kitchen/paper towel and keep them aside till needed.Grind soaked cashews and coconut to smooth paste adding the milk used for soaking. Keepit aside till needed.Heat oil in a pan and add mustard seeds to it. When mustard starts to pop and splutter, addcumin seeds, urad dal, dry red chillies, hing and curry leaves and saut it for a minute till
http://pinterest.com/pin/create/button/?url=http://www.monsoonspice.com/2008/09/hyderabadi-dahi-bhindi-masala-recipes.html&media=http://i404.photobucket.com/albums/pp121/monsoonspice/hyderabadi-dahi-bhindi-mas1.jpg&description=Hyderabadi%20Dahi%20Bhindi%20Masala:%20Recipes%20from%20Your%20Kitchen%20to%20Minehttp://s404.photobucket.com/albums/pp121/monsoonspice/?action=view&current=hyderabadi-dahi-bhindi-mas1.jpg


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cumin seeds and dal turns golden brown in colour.Now add finely chopped onions and fry till they turn light golden. Add ginger-garlic pasteand fry for another minute till their raw smell disappears and onion turns golden brown. Nowadd all the dry masalas (garam/kitchen king masala, red chilli powder, amchur, turmeric andcoriander powder) along with Kasuri Methi and fry for a minute in low heat.Mix in finely chopped tomatoes and saut till they turn pulpy and release their juice, about 2

minutes. Now add ground cashew-coconut paste and mix well. Keep stirring for a minute.Add yogurt, sugar and salt to taste and stir well. Depending on the consistency of gravyrequired, add -1 cup of water and mix well. Simmer the gravy and let it cook uncovered foranother 5 minutes.Mix in fried okra and adjust the seasonings. Add little more water if you think the gravy istoo thick and simmer for another 3-5 minutes. Serve this delicious gravy of Hyderabadi DahiBhindi Masala with any roties or flavoured Basmati rice and enjoy.

Hyderabadi Dahi Bhindi MasalaDescription:

Hyderabadi Dahi Bhindi Masala, crisp fried okra in delicious cashew, coconut and yogurtbased curry.

Preparation Time:

25min.

Servings:

5
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What You Need:

3 cups Bhindi/Okra, washed, dried and cut into small pieces8 shallots, sliced fine (or use 1 large onion)2 tomatoes, finely chopped (or 1 tbsp tomato paste)1 tsp ginger garlic PasteA pinch of sugar (optional)

1 cup yogurt, beaten1 tbsp grated coconut, fresh/frozen8 cashew nuts, soaked in warm milk for at least 10 minsA generous pinch of kasuri methi / dried fenugreek leaves1 tsp garam masala -1 tsp red chilli powder tsp turmeric powder tsp amchur / dry mango powder1 tsp coriander powder / malli podi1 tbsp oilSalt to taste.

For Tempering :--1 tsp Mustard Seeds tsp Jeera/Cumin Seeds1 tsp Urad Dal/Split Black Lentils2-3 Dry Red Chillies, halvedA Pinch of Hing/AsafoetidaFew Curry Leaves1 tbsp Oil.

Direction:

Sprinkle little salt to okra pieces and mix well. Keep it aside for half an hour. This helps inreducing the sliminess while frying the okra.Heat 1 tbsp of oil in a pan and add okra pieces to it. Fry them continuously at high flame till

they turn brown retaining their crispiness, about 7-10 mins. Alternatively you can also deepfry them. Transfer these fried okras to a plate lined with kitchen/paper towel and set aside.Grind soaked cashews and coconut to smooth paste adding the milk used for soaking. Setaside.Heat oil for tempering in a pan and add mustard seeds to it. When they pop, add cuminseeds, urad dal, dry red chillies, hing and curry leaves and saut it for a minute till the dalturns golden brown in colour.Now add finely chopped onions and fry till they turn light golden. Add ginger-garlic pasteand fry for another minute. Add all the dry masalas - garam masala, red chilli powder,amchur, turmeric and coriander powder - along with kasuri methi and fry for a minute insim.Mix in finely chopped tomatoes (if using) and saut till they turn pulpy and release theirjuice, about 2 minutes (or add the tomato paste at this stage). Now add ground cashew-

coconut paste and mix well. Keep stirring for a minute.Add yogurt, sugar and salt to taste and stir well. Depending on the consistency of gravyrequired, add -1 cup of water and mix well. Simmer the gravy and let it cook uncoveredfor another 5 minutes.Mix in fried okra and adjust salt. Add little more water if you think the gravy is too thick andsimmer for another 3-5 minutes.Done! Serve with rotis or any mixed rice.


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Tomato KulambuCold weather, chill in the air, grey sky, naked trees, damp roads, slippery footpath,grumpy faces. Yup its winterChristmas lights, cosy couch, warm blanket, sizzling cup of coffee, hot bowl of soup,beautiful memories Yup its also a winter.

Winter has two faces. One is that of cold and gloomy and another of warmth andcosiness. Choice is ours to make. Every season has its own charm, its own beautySo why most of us neglect that and look at negatives? May be its human nature Ihave seen many people grumbling for summer in winter and winter in summer. Thisway they forget to enjoy life. The life has so many things to offer. So why dont weenjoy our present than brooding over past and dreaming about future.Mmmm... As far as Im considered, when it comes to food in winter it has to bespicy, hot and peppery What else can be better than hot and spicy ChettinaduKulambu to beat the cold winter? So here is my second Chettinadu recipe, TomatoKulambu.

Tomato Kulambu

Ingredients:4-5 medium sized Tomatoes, cut into big cubes3-4 Green Chillies, slicedFew Curry Leaves2 medium Onions, sliced lengthwise1/2 tsp Turmeric Powder1 cup Tarmarind Extract1 tsp Black Pepper Powder1 tsp Jaggary

To Grind I:5-6 Red Chillies1/4 inch Ginger1/2 tsp Jeera/Cumin Seeds2 tbsp Grated Coconut

To Grind II:1/4 cup Grated Fresh Coconut2 tsp Poppy Seeds


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Hot and Spicy TomatoKulambu

Method:Heat little oil and fry green chillies, onion and curry leaves.

Add ground paste-I,tomato pices, turmeric powder and little water.Cover and cook till tomatoes become soft.Add tamarind extract and cook for few minutes in reduced flame.Add salt, jaggary, ground paste-II and allow the gravy to come to boiling point.Remove from fire and serve hot with plain rice.

Chettinadu Tomato Kulambu

Variations:Omit tamarind extract and add thick coconut extract.

You can add potatoes and drumsticks along with tomatoes.

Final Verdict:Wooha Hot, spicy, peppery, delicious Tomato Kulambu was all these and muchmore. Although it was spicy it also had a touch of sour and sweetness to it fromtamarind extract and jaggary I added. The colour was rich and dark, reminded meof ruby studded gold bowl;) It did certainly kicked my cold;) I love spicy food andnothing can beat Chettinadu Kulambu. It was perfect for our cold winter nightsdinner.
http://photos1.blogger.com/x/blogger2/1778/4272/1600/894123/tomato%20kolumbu9.jpghttp://photos1.blogger.com/x/blogger2/1778/4272/1600/913038/tomato%20kolumbu4.jpg


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Tomato Kulambu

Lauki-Lobia Curry (Silky Bottle Gourd and Black Eyed Peas Sprouts cooked in

mildly spiced Gravy)

Prep Time: 10 mins

Cooking Time: 30 mins

Serves: 5-6

Recipe Level: Basic/Beginner to Medium

Spice Level: Medium

Serving Suggestion: With any Indian flat breads or with flavoured/steam cooked Rice

Ingredients:

1 medium Bottle gourd, peeled, cored and cut into inch cubes1 cup dry Black Eyed Beans/AlasanDe KaLu, soaked in water overnight, and sprouted(Sprouting is optional, you can directly cook black eyed peas in pressure cooker)1 large Onion, finely chopped3-4 large Tomatoes, finely chopped tsp Cumin-Coriander Powder tsp Turmeric Powder1 tsp Red Chilli Powder (Adjust acc to taste)1 tsp Garam Masala-1tsp Amchur/Dry Mango Powder (adjust acc to taste) tbsp Jaggery/Cane SugarSalt to taste

For Tadka/Tempering:1 tsp Jeera/Cumin Seeds1 tsp Mustard SeedsA big Pinch of Hing/Asafoetida2 Springs fresh Curry Leaves1 tbsp Oil


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Lauki-Lobia Curry served with Steam Cooked Rice & Salad

Method:

Cook black eyed bean sprouts in a pressure cooker or on stove top till it turns tender. Thebeans should retain their shape and make sure that you dont over cook it. Drain water (thatcan be used in making dough for chapatti/roti as it has high nutritional content) and keep itaside till needed.Heat oil in a pan and add mustard seeds to it. When mustard starts to pop and splutter, addcumin seeds, hing and curry leaves. Saute till cumin turns golden red in colour. Mix in finelychopped onion and saut till it turn golden red, about 3-4 mins. Add chopped tomatoes andcook till it turns pulpy and releases its juice, about 4-5 mins.Now add all the spice powders (cumin-coriander, turmeric, chilli, garam masala and drymango powder) along with jaggery, salt to taste and cup of water. Bring the wholemixture to gentle boil and add cubed bottle gourds to it. Cook covered till bottle gourd istender, about 5-7 minutes, stirring in between to make sure that the curry doesnt stick tothe pan.

Mix in cooked bean sprouts and adjust the seasonings. Add little more water if needed andcook uncovered for another 5 minutes till the bottle gourd is cooked thoroughly and all theflavours blend well.Garnish with finely chopped coriander leaves and serve this delicious Lauki-Lobia Curry withRoti or Rice and enjoy.


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Lauki-Lobia Curry

Notes:

Not too fond of bottle gourds? Simply substitute bottle gourd with potatoes and enjoy thiscurry.Similarly you can chose not to sprout the black eyed peas and go ahead and cook this curry.Or use any other sprouted beans and enjoy this flavoursome curry.

You can also replace Garam Masala with any other curry powder (Sambar, Aamti etc).

Navratan KormaDescription:
http://www.foodfetish.in/recipe_images/41_2_9_7_2011_06_34_03.jpghttp://www.foodfetish.in/recipe_images/41_1_9_7_2011_06_34_03.jpghttp://www.foodfetish.in/recipe_images/41_3_9_7_2011_06_34_03.JPG


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A rich Mughlai cuisine. Navratan means nine gems, includes mix vegetables, paneer, raisinsand cashew nuts, those are cooked in mild and little sweet, creamy gravy.

Preparation Time:

30 mts

Servings:

4

What You Need:

Vegetables :--* 1/2 cup Paneer* 1/2 cup Green Peas* 1/2 cup Green Pepper* 1/2 cup Red Pepper* 1/2 Potato* 4 tsp Cashewnuts

* 4 tsp Raisins* 1/2 cup Beans* 1/2 cup Carrots.

ForGravy :--* Fried Onion- 1cup* Warm Water- 3/4cup* Yogurt - 2tsp* 1 Tomato Pureed* 1 tsp oil* 1 tsp Red Chilli Powder* 1 tsp coriander powder* 1 tsp cumin powder

* 1 tsp kasoori methi* 1/4 cup cream* 1 tsp ginger garlic paste.

Direction:

1) Soak fried onions in warm water for 30 mts. After soaking mix yogurt and soaked onionand grind to make smooth paste.2) Make tomato puree of 1 tomato.3) Heat 2 tsp oil in a pan and shallow fry paneer cubes till it gets nice golden color fromboth the sides. Drain excess oil from paneer.4) In the same pan add potatoes cover and cook for a minute. Add carrot, green beans, mixand some salt cover and cook for 2 minutes. Then red and green pepper, cover and cook tillall vegetables are evenly cooked.

5) Heat 1 tsp oil in a pan, onion gravy and saute for a minute, ginger garlic paste and cookfor 2 mts.6) Add coriander, cumin and red chilli powder, mix and cook for 2 mts.7) Add tomato puree, mix and cook for 5 to7 minutes.8) Add garam masala, mix, water and salt, sugar to taste.9) Add kasoori methi, mix and then cooked vegetables, paneer cubes, raising, nuts, GreenPeas, mix and cook for 5 mts.10)Garnish with fresh whipping cream.


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Tips1) To fry onions at home just take sliced onions and saute till it gets light brown color andgrind with yogurt to form smooth paste. Home fried onions need not to be soaked.2) To make tomato puree chop omato in big chunks, add to blender and grind to makesmooth puree.

Read more: http://www.monsoonspice.com/2009/03/lauki-lobia-curry-fascinating-

sprouts.html#ixzz2NhZNaWkl

Methi Mutter MalaiDescription:

Methi matar malai is a famous Punjabi recipe.

Preparation Time:

35 min

Servings:

4

What You Need:

- 1 cup chopped fenugreek (methi)- 2 cups chopped onions- 2 tbsp ghee- 1/4 cup tomato puree- 1 tsp garlic (lehsun) paste

- 1 cup parboiled green peas- salt to taste- 1/2 tsp sugar- 1 tsp chilli powder- 1 tsp garam masala- 1/2 cup curds (dahi)- 1 1/2 tbsp cream- 1 tsp tomato sauce

Direction:
http://www.monsoonspice.com/2009/03/lauki-lobia-curry-fascinating-sprouts.html#ixzz2NhZNaWklhttp://www.monsoonspice.com/2009/03/lauki-lobia-curry-fascinating-sprouts.html#ixzz2NhZNaWklhttp://__dopostback%28%27fivestar%27%2C%27%27%29/http://__dopostback%28%27fourstar%27%2C%27%27%29/http://__dopostback%28%27threestar%27%2C%27%27%29/http://__dopostback%28%27twostar%27%2C%27%27%29/http://__dopostback%28%27onestar%27%2C%27%27%29/http://www.monsoonspice.com/2009/03/lauki-lobia-curry-fascinating-sprouts.html#ixzz2NhZNaWklhttp://www.monsoonspice.com/2009/03/lauki-lobia-curry-fascinating-sprouts.html#ixzz2NhZNaWkl


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1. Boil the methi and onions together and grind into paste. Keep aside.

2. Heat the ghee in pan, add the tomato puree and garlic paste and cook for 5-7 minutes ona slow flame.

3. Add the methi-onion paste, green peas and little water and bring to boil.

4. Add the salt, sugar, chilli powder, garam masala and curds, mix well and cook for 2minutes on a medium flame.

5. Add the cream and tomato sauce and simmer for 5-8 minutes.

6. Serve hot garnish with coriander

GREEN BAINGAN SUBZI

CourseMain Course - Vegetarian

Main Ingredient

Brinjals

Preparation Time

10-15 minutes

Cooking Time

10-15 minutes

Servings

4

Ingredient Quantity

Brinjals,slit 8-10

Salt to taste

Turmeric powder 1/2 teaspoon

Mustard oil 4 tablespoonsGinger,finely chopped 2 inch piece

Green chillies,roughly chopped 2

Black peppercorns 8-10

Onions,finely sliced 2 medium

Onion ,roughly chopped 1 medium

Coriander powder 1 tablespoon


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Garam masala powder 1/2 teaspoon

Amchur powder 1 teaspoon

Fresh coriander leaves,roughly chopped 2-3 tablespoons

Cumin seeds 1 teaspoon

METHODSoak brinjals in water with tsp turmeric powder and a little salt.

Heat 2 tbsps oil in a non stick pan, add ginger, green chillies and black peppercorns and

saut. Add finely sliced onions and saut till light golden. Add coriander powder, remainingturmeric powder, garam masala powder, amchur and salt and mix well.

Add coriander leaves and mix. Grind this mixture into a paste with a little water and transfer intoa bowl. Stuff the brinjals with the ground paste. Heat remaining oil in a same non stick pan, add

cumin seeds, roughly chopped onion and saut for a minute.

Add stuffed brinjals and remaining paste. Cover and cook for 3-4 minutes. Adjust salt and mix.Cover and cook for 6-8 minutes or till the brinjals are cooked. Transfer into a serving bowl and

serve hot.

KONKANI PALAK AMBAT

Course

Main Course - Vegetarian

Main Ingredient

Split pigeon pea (toor dal/arhar dal)

Preparation Time

10-15 minutes

Cooking Time

15-20 minutes

Servings

4


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Ingredient Quantity

Fresh spinach leaves (palak),blanched and chopped 1/2 bunch

Split pigeon pea (toor dal/arhar dal) cooked with salt and turmeric powder. 1 cup

Fenugreek seeds (methi dana) 1 1/2 tablespoonsDried red chillies 3-4

Tamarind,soaked in water 3-4 tablespoons

Fresh coconut ,grated 1/2 cup

Coconut oil 4 tablespoons

Onion ,finely chopped 1 large

Salt to taste

Method

Heat cooked dal in a deep non-stick pan. Heat another non-stick pan and dry roast fenugreekseeds, broken red chillies for 1-2 minutes in it. Combine dry roasted ingredients, tamarind

soaked in water and grated coconut in a grinder jar. Grind into a fine paste using little water.

Add 4 tbsps ground paste to the dal, mix well and bring to a boil. Use the ground paste

depending on the amount of spiciness you want.Add spinach leaves and mix well. Add cupwater, stir to mix and bring again to a boil. Remove from heat and set aside.

Heat coconut oil in a non-stick pan. Add onion and saut for 2-3 minutes. Add cooked dal, adjustsalt and stir to mix. Boil for 2-3 minutes. Serve hot.

MARWARI TAHIRI

Course

Rice

Main Ingredient

Basmati rice

Preparation Time10-15 minutes

Cooking Time

15-20 minutes

Servings

4


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Ingredient Quantity

Basmati rice,parboiled 2 1/2 cups

Red lentils split(masoor dal),soaked and half cooked. 2 1/2 cupsGhee 3 tablespoons + 1 teaspoon

Butter 2 tablespoons

Cinnamon 2 inches

Cloves 2-3

Bay leaves 2

Dried red chillies 2

Onion ,sliced 1 small

Garlic,finely chopped 1 tablespoon

Ginger-green chilli paste 2 tablespoons

Green capsicum,finely chopped 1/4Green peas,boiled 2 tablespoons

Carrot,boiled 1 small

Tomatoes,pureed 2 medium

Gatte 1/4 cup

Red chilli powder 2 tablespoons

Turmeric powder 1 1/2 tablespoons

Salt to taste

Fenugreek powder 1 tablespoon + 1/2 teaspoon

Coriander powder 2 tablespoons

Chaat masala 1 teaspoonOnion ,sliced 1 large

Dried fenugreek leaves (kasoori methi) a pinch

Cashewnuts,fried 7-8

METHOD

Heat 1 tablespoon ghee and 1 tablespoon butter in a handi. Add broken cinnamon, cloves, torn

bay leaves, broken dried red chillies and onions. Saut till onions are well browned. Add garlicand saut for 1 minute. Add 1 tablespoon ginger-green chilli paste, mix and saut for 1 minute.

Add capsicum, green peas and carrot and saut for 2 minutes.Add pureed tomatoes, mix and addgatte. Mix and cook for 2 minutes.

Add 1 cup masoor dal, mix and cook for 1 minute. Add 1 tablespoon red chilli powder, 1tablespoon turmeric powder, salt and mix. Add 1 cups rice and mix well.

Add 1 tablespoon fenugreek powder and mix well. Cook for 1 minute. Remove from heat and set

aside.Heat remaining butter and 2 tablespoons ghee in a non-stick pan. Add remaining ginger-


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green chilli paste and saut for 1 minute.

Add remaining dal, remaining red chilli powder, remaining turmeric powder, coriander powder, teaspoon fenugreek powder and chaat masala. Mix well and cook for 2 minutes.

Apply 1 teaspoon ghee on the base of another handi. Spread a layer of 1 cup white rice, a layerof cooked dal mixture and lastly a layer of of the cooked rice. Spread another portion of white

rice, top with a layer of remaining cooked dal mixture and lastly remaining cooked rice layer.

Spread remaining white rice on top, cover and cook for 2 minutes.

Switch off heat, open lid and press lightly. Transfer tahiri in a serving dish. Garnish with fried

onions, dried fenugreek leaves, chopped coriander leaves and fried cashew nuts.

ANDHRA PEPPER RASAM

CourseSoup

Main IngredientTomato

Preparation Time

10-15 minutes

Cooking Time10-15 minutes

Servings

4

Ingredient Quantity

Split pigeon pea (toor dal/arhar dal),boiled 2 tablespoons

Tomato,chopped 1 medium

Turmeric powder 1/4 teaspoonSalt to taste

Tamarind pulp 1/2 tablespoon

Curry leaves 8-10

Fresh coriander leaves a few sprigs

For rasam powder

Coriander seeds 1 tablespoon


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Fenugreek seeds (methi dana) a pinch

Split pigeon pea (toor dal/arhar dal) 1 tablespoon


For tempering

Oil 2 tablespoons


Asafoetida 1/4 teaspoon

Mustard seeds 1/2 teaspoon

Curry leaves 8-10

METHOD

Put the boiled dal in a deep non stick pan and mash well. Add the water in which it was cookedand mix.

Add tomato, turmeric powder, salt and tamarind pulp and mix well. Add 3 cups of water and let

it cook.Dry roast coriander seeds, cumin seeds, methi dana, toor dal and peppercorns till fragrant.

Add curry leaves to the dal mixture, cover and cook. Cool and powder the roasted spices. Add 2

tbsps of this powder to the dal mixture and mix well. Cover and cook till tomatoes arecompletely soft.

For tempering heat oil in a small non stick pan. Chop coriander leaves. Break red chillies andremove seeds.

Add asafoetida and red chillies to hot oil. Add mustard seeds, curry leaves and when the seedssplutter add this to the rasam and cover to trap flavours. Add coriander leaves and mixwell. Serve hot by itself or with hot steamed rice.

COCONUT KHARA KOZHAMBU

Course


Main IngredientSambhar onions

Preparation Time

20-30 minutes

Cooking Time

20-30 minutes


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Servings

4

Ingredient Quantity

Baby brinjals 12-15

Sambhar onions 12-15

Sesame oil (til oil) 6 tablespoons

Salt to taste



Split black gram skinless (dhuli urad dal) 1 teaspoon

Curry leaves 10-12

Onion ,sliced 1 mediumTamarind pulp 1 1/2 tablespoons

FOR MASALA PASTE

Split Bengal gram (chana dal) 2 teaspoons



Green cardamoms 4

Cloves 4

Cinnamon 1 inch stick

Poppy seeds (khuskhus/posto) 1 tablespoon

Coconut,scraped 1/2 cup

METHOD

Slit brinjals into four without cutting through and keeping the stem intact. Heat two tablespoons

til oil in a non-stick kadai. Ad the brinjals and sambhar onions and saut till lightly browned.

Add a little salt, cover and cook. Heat two tablespoons oil in a non-stick pan. Add chana dal, red

chillies, coriander seeds, green cardamoms, cloves, cinnamon, poppy seeds and saut tillfragrant. Add coconut and saut till the coconut is lightly browned. Cool and grind to a smooth

paste. Heat the remaining oil in another non-stick pan. Add asafoetida, mustard seeds, urad dal

and saut till the dal is lightly browned. Add curry leaves and onion and saut till fragrant. Add

the masala paste and saut for two minutes. Add the brinjals and sambhar onions and salt. Addone cup of water and mix. Add tamarind pulp and mix. Cover and cook for fifteen minutes till

the brinjals are cooked. Serve hot.

COCONUT KHARA KOZHAMBU

Course



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Main IngredientSambhar onions

Preparation Time20-30 minutes

Cooking Time

20-30 minutes

Servings

4

Ingredient QuantityBaby brinjals 12-15

Sambhar onions 12-15

Sesame oil (til oil) 6 tablespoons

Salt to taste



Split black gram skinless (dhuli urad dal) 1 teaspoon

Curry leaves 10-12

Onion ,sliced 1 medium

Tamarind pulp 1 1/2 tablespoonsFOR MASALA PASTE

Split Bengal gram (chana dal) 2 teaspoons



Green cardamoms 4

Cloves 4

Cinnamon 1 inch stick

Poppy seeds (khuskhus/posto) 1 tablespoon


Method

Slit brinjals into four without cutting through and keeping the stem intact. Heat two tablespoons

til oil in a non-stick kadai. Ad the brinjals and sambhar onions and saut till lightly browned.

Add a little salt, cover and cook. Heat two tablespoons oil in a non-stick pan. Add chana dal, redchillies, coriander seeds, green cardamoms, cloves, cinnamon, poppy seeds and saut till

fragrant. Add coconut and saut till the coconut is lightly browned. Cool and grind to a smooth


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paste. Heat the remaining oil in another non-stick pan. Add asafoetida, mustard seeds, urad dal

and saut till the dal is lightly browned. Add curry leaves and onion and saut till fragrant. Add

the masala paste and saut for two minutes. Add the brinjals and sambhar onions and salt. Addone cup of water and mix. Add tamarind pulp and mix. Cover and cook for fifteen minutes till

the brinjals are cooked. Serve hot.

CHETTINAAD FRIED CHICKEN

Course

Main Course - Chicken

Main IngredientChicken

Preparation Time

2-4 hours

Cooking Time

30-40 minutes

Servings4

Ingredient Quantity

Chicken,cut into 8 pieces 800 grams

Dried red chillies,broken 6

Ginger,roughly chopped 1 inch piece

Garlic 5 cloves

Green chillies,roughly chopped 4Onions,roughly chopped 2 medium

Curry leaves 15

Salt to taste


Rice flour 2 tablespoons

Oil 2 tablespoons

Lemon juice 1 tablespoon


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Method

Grind together red chillies, ginger, garlic, green chillies, onions and curry leaves with sufficient

water to a smooth paste. Mix together chicken, salt, turmeric powder, ground paste and rice flour

in a bowl. Keep the bowl in a refrigerator to marinate for 2-3 hours. Heat oil in a non-stick pantill smoking point.

Add lemon juice to the marinated chicken and mix well. Place chicken pieces on the pan in asingle layer, ensuring that they do not stick to each other. Cover and cook on medium heat till

chicken is almost done. Turn over chicken pieces and add the leftover marinade and mix well.

Cover and cook on medium heat for 5-7 minutes more. Serve hot.

BHINDI ANARDANA

Course


Main Ingredient

Ladyfingers (bhindi)

Preparation Time

10-15 minutes

Cooking Time

20-30 minutes

Servings4

Ingredient Quantity

Ladyfingers (bhindi),slit 400 grams

Pomegranate (anar) 2 tablespoons

Oil 3 tablespoons


Green chilli,chopped 2-3Small onions 12-15

Red chilli powder 1/4 teaspoon


Coriander powder 1 teaspoon

Dry mango powder (amchur) 1/2 teaspoon

Salt to taste


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Garam masala 1/2 teaspoon

Lemon juice 1/2 tablespoon

Method

Put the anardana in a non-stick pan and dry roast lightly on low heat. Spread it on the tabletopand crush with a rolling pin. Heat sufficient oil in a non-stick kadai. Add cumin seeds and saut

lightly. Add green chillies and small onions and saut till the onions become soft. Add

ladyfingers and saut for a while. Add red chilli powder, turmeric powder, coriander powder,

dried mango powder and salt. Toss well. When the ladyfingers are almost done add the crushedanardana, garam masala powder and lemon juice and mix well. Serve hot.

BHINDI COCONUT MASALA

CourseMain Course - Vegetarian

Main IngredientLadyfingers (bhindi)

Preparation Time

10-15 mins

Cooking Time

15-20 minutes

Servings4

Ingredient Quantity

Ladyfingers (bhindi),cut into inch pieces 500 grams

Oil 2 tablespoon

Garlic,crushed 7-8 cloves

For paste

Oil 2 teaspoons

Dried red chillies 2-3

Mustard seeds 1 teaspoon

Fenugreek seeds (methi dana) 1/2 teaspoon

Coriander seeds 1 teaspoon


Tamarind pulp 1 tablespoon

Salt to taste


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Method

Heat two tablespoons of oil in a kadai. Add garlic and saut till golden. Add ladyfinger pieces,

stir well and cook uncovered for three to four minutes. Heat two teaspoons of oil in a small pan.

Add red chillies, mustard seeds, fenugreek seeds, coriander seeds and saut till lightly coloured.Grind this with coconut into a coarse paste. Add tamarind pulp and grind again. Add the ground

masala to the ladyfingers, stir well and cook for two minutes. Add two cups of water and salt to

taste. Stir and cook till gravy becomes thick. Serve hot.

BHINDI IN HARA MASALA

Course


Main IngredientLadyfingers (bhindi)

Preparation Time

10-15 minutes

Cooking Time

15-20 minutes

Servings

4

Ingredient Quantity

Ladyfingers (bhindi) 250 grams

Potato,peeled and cut into thick slices 1 medium

coriander leaves 1 bunch

Fresh mint leaves 1/2 bunch

Green chillies,chopped 3-4

Tomato,cut 2 medium


Pomegranate seeds (anardana),roasted 1 teaspoon



Coriander powder 1/4 teaspoon

Salt to taste

Method


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Discard both the ends of the ladyfingers.

Blend together coriander leaves, mint leaves, green chillies, tomatoes, cumin seeds, anardana,

hing, turmeric powder, coriander powder and blend it to a fine paste by adding water if required.

Take this mixture in a non-stick pan and cook on a medium heat for two to three minutes.Add the bhindi and potatoes and mix well. Add salt and cook for four to five minutes.

Add one and a half cups water and bring it to boil and cook further for two minutes.

Serve hot with rotis.

GOBHI TAK-A-TAK

Course


Main Ingredient

Cauliflower

Preparation Time

10-15 minutes

Cooking Time

15-20 minutes

Servings

4

Ingredient Quantity

Cauliflower 1 medium

Oil 2 tablespoons + for deep-frying

Onion 1 medium

Tomato 1 medium


Ginger-garlic paste 1 tablespoon


Cumin powder 1 teaspoon


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Yogurt,whisked 1/2 cup

Chilli sauce 1 teaspoon

Green capsicum 1/4 large

Salt to taste

METHODSeparate cauliflower into small florets and deep fry in sufficient oil. Slice onion and tomato.

Heat 2 tbsps oil in a non stick pan. Add cumin seeds and when they change colour, add onion

and saut for a minute. Add ginger-garlic paste and tomato and saut for another minute. Addturmeric powder and cumin powder and mix. Add yogurt and mix well. Add cauliflower and

mix. Add chilli sauce and mix. Finely chop green capsicum and add. Mix well. Add salt and mix.

Serve hot.

SICHUAN VEGETABLE FINGERS

CourseStarter

Main Ingredient

Green capsicum

Preparation Time

20-30 minutes

Cooking Time

10-15 minutes

Servings

4

Ingredient Quantity

Carrot,grated 1 medium

Cauliflower,grated 1/4 medium


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Green capsicum,finely chopped 1 small

Cabbage,finely chopped 1/4 small

French beans,finely chopped 8-10

Onion ,finely chopped 1 small

Salt to taste

Cornflour/ corn starch 5 tablespoons

Refined flour (maida) 2 tablespoons

Red chilli flakes 2 teaspoons

MSG 1/4 teaspoon

Fresh coriander leaves,finely chopped 2 tablespoons

White pepper powder 1/4 teaspoon

Light soy sauce 1 teaspoon

Oil 1 tablespoon + for deep-frying

Sichuan sauce as required

Method

In a large bowl, combine the carrot, cauliflower, capsicum, cabbage, French beans, onion andsalt. Set aside for ten to fifteen minutes. Squeeze the vegetables to remove excess water. Add

three tablespoons of cornflour, refined flour, chilli flakes, MSG, fresh coriander, white pepper

powder and soy sauce to the vegetables and mix well. Divide the mixture into sixteen equal

portions and roll into balls. Shape each ball into two-inch long fingers. Dust the vegetable fingerswith two tablespoons of cornflour. Heat plenty of oil in a wok and deep-fry the vegetable fingers

till golden brown and crisp. Drain on absorbent paper. Serve hot with Sichuan Sauce.

SUBZ PARDA PULAO

Course

Noodles and Pasta

Main Ingredient

Basmati rice

Preparation Time

20-30 minutes

Cooking Time

30-40 minutes

Servings

4


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Ingredient Quantity

Carrot 1 medium

French beans 10-12

Cauliflower,separated into small florets 1 small

Green peas 1/2 cupRefined flour (maida) 3/4 cup

Basmati rice,soaked and drained 1 1/2 cups

Ghee 1/4 cup

Sugar 1/2 teaspoon

Salt to taste

Onion 1 medium

Oil 4 tablespoons

Bay leaf 1

Cloves 7-8

Black cardamoms 3Cumin seeds 1 teaspoon


Saffron (kesar) a few strands

Milk 1/4 cup

Yogurt 1/2 cup

Water 2 1/2 cups

Green cardamom powder 1/2 teaspoon

METHOD

In a large bowl mix together refined flour, cup ghee, sugar, salt and enough water and knead

into a soft dough. Chop onion roughly. Cut carrot into inch pieces. Heat 4 tbsps oil in an

ovenproof pan. Add bay leaf, cloves, black cardamoms, cumin seeds, black peppercorns and

onion and saut. Cut French beans into inch pieces. Add carrot and cauliflower to the onionand mix well. Add rice and mix well. Mix saffron with milk and warm it in the microwave oven

for minute. Preheat oven to 220C/430F. Add salt to rice along with yogurt and 2 cups of

water and cook on high heat for 3-4 minutes. Add French beans and cook till the moisture isalmost absorbed. Add green peas and mix gently. Grease your palms, take the dough and pat it

into a round chapatti slightly bigger in diameter than of the pan. Add green cardamom powder

and saffron milk (keeping aside a little) to the rice. Place the chapatti over the rim of the pan and

seal at the sides. Sprinkle the reserved saffron milk over it and place the pan in the oven. Baketill the chapatti gets cooked and lightly coloured. Tear open the chapatti just before serving.

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Assorted Recipes.doc