Moong Dal (Split Green Gram) Soup

Introduction:
I know I've uploaded many many dal recipes onto Hopchefs, but this one was by far the tastiest soupy dal I've made, so it deserves a mention. In this recipe, we will first fry/season the dal and then proceed to pressure cook the hell out of it until soft. It's all done in the cooker, using it like a wok when frying, then sealing it up for softening the dal.

Ingredients:
Moong dal - 1 cup
Green chillies, slit lengthwise - 2 med
Onion, chopped - 1 med
Ginger, chopped fine - 2" piece
Garlic, chopped fine - 5-6 pods
[you can replace the above with 2 tbsp ginger-garlic paste]
Cumin seeds - 1 tsp
Turmeric - 1/2 tsp
Hing (asafoetida) - 1/4 tsp (optional)
Tomato, chopped - 1 large or 3 small
Red chili powder - 1 tsp
Oil - 2 tbsp
Salt - to taste
Water - 4 cups

Servings: about 6
Time: 30-45 min

Method:
Wash the dal and set aside to soak. In the meantime, heat the oil on a medium flame in the cooker. Add cumin seeds. When they sputter, add the onion, green chillies, ginger and garlic. Sautée until the onions are translucent and the garlic starts to turn brown. Add the tomato pieces, hing, turmeric and salt and fry for a few minutes. Now mix in the red chili powder. Cook for a few more minutes. Now drain the dal and add it to the cooker. Mix well and add four cups of water. Cover the cooker and place the weight on top. Cook for about 30 minutes or until you can smell the fragrance of the cooked dal. This recipe requires that you overcook the dal so it is soft. Just make sure the gas is never higher than medium so it doesn't start to burn at the bottom due to the direct heat. Turn off the stove. When the pressure has reduced to normal, garnish with chopped coriander leaves and season with more salt if required. Serve hot as soup or with chapatis and/or rice.

Author: Shrinkingsodacan

Spinach (or Kale/Chard/Fenugreek) Paratha

Ingredients:
Whole wheat flour - 1 cup
Spinach/Kale/Chard/Fenugreek, washed, drained and chopped - 1 cup
Green chili, chopped - 2 med
Salt - 1 tsp
Oil - 2-3 tbsp

Cooking time: 20 min
Servings: 2

Method:
If you're using frozen greens, thaw them at half power. Depending on what kind of greens, how they're frozen and how powerful the microwave is, the times will differ, but keep checking every 4-5 minutes if it's thawed all the way through, and mash lightly to help with thawing. When thawed, drain the water into a separate bowl, squeeze as much of the water out of the greens as possible.

In a mixing bowl, combine the flour and salt. Start adding tablespoonfuls of chopped greens while mixing continuously. The water in the greens should help in kneading the dough; for extra water use the drained greens water you set aside, but add bit by bit until the dough is of the right consistency. At this point, to avoid the dough sticking to your palms, rub them with a few drops of oil and continue kneading. Add a little flour or a little water if the dough is too mushy or not soft enough. Knead into a soft ball, set aside in a covered bowl for 10 min.

Divide the dough into six equal pieces. Heat a pan and roll each piece out as thin as possible. When the pan is hot (test with a few drops of water, they should dance on the surface), place one paratha in it. With a spatula, lightly press the sides of the paratha so that bubbles form on top and the colour starts to change. Flip over and repeat the procedure. Before turning again, spread a teaspoon of oil/ghee over the top side. Repeat with the other side, repeat with the rest of the dough.

Serve hot with yogurt, chutney and/or pickles.

Note: Spinach and fenugreek are the traditional fillings for this dish, but kale and chard could probably be substituted, which may be useful for you CSA people.

Author: Shrinkingsodacan

Daali Thoy (Toor dal)

A very simple lentil dish with lots of ginger!

Ingredients:
Toor dal - 1 cup
Ginger, chopped fine - 2" piece
Green chillies, slit lengthwise - 3 med
Turmeric - a pinch
Seasoning:
Oil - 1 tbsp
Garlic, chopped fine - 3 pods
Coriander leaves, chopped - 2 tbsp
Salt - 1 tsp

Cooking time: 20 min
Servings: 3-4

Method:
Cook the toor dal with the ginger, green chillies and turmeric almost mushy. Pressure cooking is a preferable, cooking on the stove will take longer (40 min?). If pressure cooking, use 2.5 cups for every cup of dal. When cooked, add 1/2 to 1 cup of water based on desired consistency.

Heat the oil, fry the garlic until golden brown. Season the dal with this garlic, add salt and garnish with coriander leaves. Serve hot with rice or chapatis.

Author: Shrinkingsodacan
Source: Inspired by this recipe.

Delicious cauliflower soup

I was following this recipe for gobhi parathas, and serendipitously created a soup while doing so.

Ingredients:
Cauliflower, shredded (fresh or frozen) - 2 cups
Green chillies, chopped - 2 medium
Ajwain (carom) seeds - 1/2 tsp
Cumin seeds - 1 tsp
Salt - 1 tsp or to taste
Coriander leaves, chopped - 1 tbsp

Cooking time: 10-15 min
Servings: 1-2

Method:
Combine all the ingredients and mix well. Microwave on medium power for 4-5 min. Remove and add enough water to make about 2 cups. Microwave on medium power again for 4-5 min. Let cool, then strain. Between your palms, squeeze out all the liquid from the cauliflower. The remaining solids can be used as stuffing for parathas (see recipe link above). Microwave the liquid until hot and serve immediately.

Author: Shrinkingsodacan, inspired by this Manjula's Kitchen recipe.

Potato Stew

Ingredients:
Potatoes - 7-8 large
Coconut milk - 1 can
Ginger - 1" piece grated (more if you're like me and love ginger)
Green chillies, slit lengthwise - 6 small
Curry leaves - 10 leaves (about 1 stalk)
Mustard seeds - 1 tsp
Hing (asafoetida) - 1/4 tsp
Cloves - 2-3 (optional)
Cinnamon - 1" stick (optional)
Oil/ghee - 1.5 tbsp
Salt - to taste

Servings: 4-6
Time: 25-30 min

Method:
Boil and peel the potatoes (if peeling first, boil for a shorter time) until they are cooked about three-fourths of the way through.
In a wok, heat the oil/ghee and add mustard seeds, cloves and cinnamon. When the seeds start to sputter, add the green chillies and ginger. Fry for a minute and add the potatoes. Fry for 2 min, lower the flame and mix in the coconut milk. Stir for a few minutes and add turmeric, curry leaves and asafoetida. Add salt (and water, if required) and cook covered on medium-low heat for 10-15 min or until the potatoes are cooked through. Simmer for 5-10 more minutes if needed on a very low flame to thicken. Serve with rice, chapatis, parathas or puris.

ALTERNATE VERSION:

The essential ingredients for this recipe are ginger, green chillies and coconut, so feel free to add as much ginger as you like.
In a blender, grind whole green chillies, diced ginger and grated coconut (the unsweetened kind!) into a coarse thick paste (you can use either water or coconut milk to change the consistency of the paste). Once this is done, fry cloves and cinnamon in oil/ghee, add mustard seeds and turmeric, and the paste. Fry for a minute or two, then add half the coconut milk, mix, and add the potatoes and salt to taste. After it has cooked for a few minutes, mix in the rest of the coconut milk and cook for 5-10 minutes. Add fresh curry leaves and cook for a few more minutes.

Author: Shrinkingsodacan
Source: Based on aunt's recipe

Spicy Green Beans

Ingredients:
Green beans, cut into 5" pieces or less - 1/2 kg
Ginger, chopped coarse - 1" piece
Green chili, chopped - 1
Curry leaves - 5-10
Mustard seeds - 1/2 tsp
Udad dal (split black gram) - 1/2 tsp
Hing (asafoetida) - 1/4 tsp (optional)
Oil - 1 tbsp
Salt - to taste
Coconut, dessicated - 1/2 to 1 cup

Time: 10-20 min
Servings: 2-3

Method:
Heat the oil and sputter the mustard seeds and udad dal. Add the curry leaves, ginger and green chili and fry for a minute or two. Add the beans and stir to coat well. After a few minutes, add 1/2 cup of water and cook covered on a medium flame until the beans are cooked and the water is almost gone (add more water if necessary). Add salt and coconut and mix well. Cook for a few more minutes.

Author: Shrinkingsodacan

Karu Vepalai (Curry leaf) Podi (Powder)

Introduction
Since I recently purchased a small dry grinder, I've been making my own spice powders whenever I have the time. These spice powders are great because (a) they don't spoil easily, and (b) they are excellent when mixed with cooked white rice and a little bit of oil/butter/ghee, so they're perfect a quick meal. The recipe below is for powdered curry leaves. I'll be posting some more podi recipes soon, and all of these recipes involve dry-roasting (or perhaps with a small amount of oil) lentils (one or more kinds) and whole red chillies, which are then ground together into a coarse or fine powder. Udad dal (split black gram lentil) is one of the main ingredients; -- it's also great for seasoning vegetables, FYI.

Ingredients:
Udad dal - 1/2 cup
Red chillies - 2
Asafoetida (hing) - 1/4 tsp or less
Curry leaves, dry - 1 to 3/2 cups (If you buy them fresh, destalk the leaves and set in a dry place for at least a few hours. Ideally you want them to crumble when touched)
Oil - 1 tbsp
Salt - to taste

Time: about 15 min total
Servings: makes about 1 cup.

Method:
Heat the oil in a thick-bottomed vessel. Test the heat by adding a small amount of udad dal. The moment it starts to sizzle, add all the dal and stir continuously to coat throughout; keep stirring until the udad dal starts to turn golden brown. Scoop the dal out of the vessel into a bowl. To the same vessel, add the red chillies and asafoetida and stir until the red chillies start turning black (you'll probably start coughing and sneezing at this point, so be careful not to overcook!). Mix the red chillies + asafoetida with the udad dal, curry leaves and salt. Grind in small portions to fine or coarse powder. Test salt by mixing one spoon of the powder with some rice (1/4 c?).

To serve, mix 2 tbsp into 1 cup of white rice with sesame oil or ghee. Increase quantity if desired. Enjoy with side veggies or chips/papad.

Author: Shrinkingsodacan
Source: Mom's recipe

Ginger Sweet Potato Pie

Crust:
1 1/2 c ginger snap cookie crumbs
3 Tsp brown sugar
pinch of salt
4 Tsp melted butter or neutral oil

1. Preheat oven to 350 degrees. Put the crumbs, sugar and salt in the food processor or a bowl. Slowly add the butter, processing or stirring until well blended.
2. Press the crumb mixture into the bottom and sides of a pie or tart pan. Bake until it just begins to brown, 10 to 15 minutes. Cool on a rack before filling, it will crisp up as it cools.

Sweet Potato Puree:
About 1 1/2 pounds sweet potato (you'll have extra compared to what you need for the pie)
salt
2 Tsp extra virgin olive oil or butter

1. Peel and trim the potatoes. Cut into roughly equal-size pieces, 1 or 2 inches in diameter. Put everything in a pot with water to cover and add a large pinch of salt; or put in a steamer above water. Bring to a boil and cook until the potatoes are tender, usually about 5-15 minutes.
2. Drain the vegetables, reserving some of the liquid. Puree potatoes in food processor using some of the reserved water if necessary to aid blending. Add the olive oil or, for a richer flavor use butter (you can also add up to a 1/2 cup of cream, half and half or milk). Season with salt and reserve.

Pie Filling:
1 1/2 cup sweet potato puree
1 1/2 cup cream or half and half (and more if you want whipped cream)
4 eggs plus 2 egg yolks
1/2 cup sugar
Pinch salt
1 tsp vanilla extract
2 Tsp minced crystallized ginger or 2 t minced peeled fresh ginger

1. Oven at 350.
2. Put the sweet potato and the cream in a small pot and heat until steaming. Whisk together egg and yolks, sugar, salt, vanilla and ginger. Gradually pour in the sweet potato and cream while whisking. Pour into the cooled crust.
3. Bake until the mixture is not quite set - it should jiggle a bit in the middle - 35-45 minutes. It will set and thicken more with cooling. Remove and let cool to room temperature. Cover and chill in the refrigerator for at least two hours. Serve with whipped cream - yum!


From Mark Bittman's How to Cook Everything Vegetarian
posted by BNH,ELE

Chundakkai (Turkey Berry) Kuzhambu

Introduction:
Kuzhambu is a thick, spicy South Indian lentil soup which may or may not include tomatoes. Kuzhambu (or sambar) mixed with rice is traditionally the first course in South Indian meals, followed by rasam and then curd rice. Typically, one fries the seasoning ingredients, adds tamarind and water and spices, and cooks until thick. Chundakkai or turkey berry is the dried (or fresh) fruit of the turkey berry plant, it is naturally tangy and bitter. The sesame oil used in this recipe cuts the bitterness, leaving a tangy tasty soup that can be served with white rice or pongal.

Ingredients:
Chundakkai (dried turkey berries) - 1/2 cup
Onion, finely chopped - 1 big
Tomato, chopped - 1 big
Garlic, finely chopped - 6 big pods
Sambar powder - 2 tbsp
Water, hot - 2 cups
Salt - to taste
Sugar (optional) - 1 tbsp
Tamarind paste - 1/4 tsp
Sesame oil - 3 tbsp
Gram flour ("Besan") - 1/2 cup

Dry powder:
Grated coconut - 1/2 cup (I used dessicated, unsweetened coconut)
Curry leaves - 6-7
Heat a wok on medium heat until warm. Add curry leaves, roast for a couple of minutes. Now add coconut and stir until light brown. Remove from flame, cool and grind to powder. Set aside.

Cooking time: 25-30 min
Servings: 3

Method:
Heat oil in a wok, add the turkey berries, frying for a couple of minutes. Add the chopped onions and garlic and fry until onions are translucent. Mix in the dry powder, and fold in the tomato pieces and cook for a few minutes. Add the sambar powder and stir well. Dissolve the salt and tamarind paste in the hot water and add to the wok. Lower the heat and cook for 15-20 min until the oil separates to the sides. In the meantime, gradually add water to the gram flour to make a smooth, thick paste. Stir into the wok. Close with a lid and cook for a few minutes.

Note: to turn this into a non-vegetarian dish, add chicken pieces (try chicken legs, the chicken-on-bone goes really well with this gravy) after mixing in the dry powder and sautée for a few minutes before adding the tomato. If simmered long enough, the chicken becomes fall-off-the-bone tender when served.
Author: Shrinkingsodacan
Source: This recipe.

Mixed flour dosa

Ingredients:
Rice flour, ground fine - 1/2 cup
Semolina, ground fine - 1/2 cup
Wheat/all-purpose flour - 1/4 cup
Salt - to taste
Oil for frying - 1/2 cup (less than one spoon for each dosa)

Optional ingredients:
Red onion, chopped - 1 small
Green chili, chopped - 1
Cumin seeds - 1 tsp
Curry leaves - 5-6
Asafoetida - a pinch
Fry these ingredients in some oil until the onions turn translucent. Set aside.

Servings: 4-6 dosas
Time: 15 min

Method:
Mix the flours together in a bowl with the salt. Add water in small amounts, stirring until you have a smooth, easy-pouring batter. These dosas will not require spreading with a ladle, instead we will rely on the fact that the batter is watery enough to spread just by rotating the pan. In order for this to work well, you have to ensure that the rice flour or semolina is not too coarse. If it is, you can blend the batter once prepared, but before you add the optional ingredients.

Heat up a skillet or non-stick pan until it starts to smoke. Lower heat to medium, pour 1/2 tsp of oil and spread around by rotating the pan. To test if the batter is fluid enough, pour half a big ladle onto the pan, and rotate the pan to see if the batter spreads thin before it starts to cook. If required, add water to the batter at this point. Each time you ladle some batter into the pan, rotate to spread the batter, then pour a little bit of oil along the sides as well as on top of the dosa. Allow it to cook on one side, then flip and cook the other side.

If you've added the onions, etc, this is a meal in itself and doesn't require a dip to go with it. But may I suggest milagai podi with sesame oil? Or perhaps some thengai thugayal?

Author: Shrinkingsodacan
Source: Mom's recipe
Alternative: Mix the flours and spice with raw cumin seeds and chopped curry leaves.

Milagai Podi (Spice powder for idlis/dosas)

Introduction:
Milagai podi literally means "pepper powder". Milagai podi consists of roasted lentils and red chillies that have been ground fine or coarse (for a more crunchy feel) and is served by mixing with sesame seed oil (vegetable oil can be used, but sesame tastes much better). It traditionally functions as a side dish (dip) for idlis and dosas, but I also use it as a dip for bread (baguettes) and chapatis. I also sometimes mix the powder with cooked rice and a spoon of oil/ghee for a quick meal.

Ingredients:
Chana dal - 1/2 cup
Udad dal - 1/2 cup
Dried red chillies - 2 cups
Asafoetida - 1/4 tsp (optional)
Salt - to taste
Oil - 1 tbsp

Servings: makes about 2 cups of powder
Time: 10 min

Method:
Heat a wok until it starts to smoke. Bring the flame down to medium high, and dry roast the udad dal, stirring continuously until it starts to turn light brown. Repeat for chana dal. Set aside. Turn up the flame to high, heat the oil and after about half a minute, first add the asafoetida and mix well. Immediately add the red chilies and stir continuously to coat well. Fry until they start to turn black or you start to cough up a lung. Transfer immediately to a blender. Grind to powder. Mix the lentils together and grind bit by bit to desired coarseness/fineness with salt. Mix the powdered lentils and chillies together. This powder can be stored outside the fridge for a while.

Author: Shrinkingsodacan

Thengai Sevai (Coconut with Rice Noodles)

Ingredients:
Dried rice noodles, available in the noodle aisle - 1 brick (about 1/4 of a packet?)
[You can replace the above with 1 cup or more of cooked rice, skipping the soaking in boiled water part below]
Coconut, grated - 4 tbsp

Seasoning:
Mustard seeds - 3/4 tsp
Peanuts/cashews - 1/2 cup (can be replaced with 1/4 cup chana dal)
Red chili, dried - 1 (or 1 long green chili, chopped)
Ginger, chopped fine - 1" piece
Curry leaves - 5-6
Hing (asafoetida) - a pinch (optional)
Oil - 2 tbsp
Salt - to taste

Cooking time: 5-10 min
Servings: 2 (breakfast) or 1 (lunch/dinner)

Method:
Bring water to boil in a large vessel. Turn off the stove and soak the rice noodles in the water for a 2-3 minutes, keep covered. In the meantime, heat the oil in a wok and add the asafoetida. When it starts to sizzle, add the mustard seeds and peanuts/cashews/chana dal. When they start to sputter, add the chili, ginger and curry leaves and mix well. Lower the flame and stir in the salt and coconut. You don't have to cook until the coconut turns brown (I usually don't), but that gives a different flavour. Turn off the stove. Drain the water from the noodles, add them to the seasoning and mix well. Serve hot with chutney or sambar.

Alternates:
1) For lemon sevai, replace coconut in the above recipe with turmeric (optional, for colour) when frying. Once the noodles are mixed in with the seasoning, add 1/3 cup of lemon juice and mix well.
2) For curd sevai cook without coconut and with a higher amount of ginger. Once ready, mix with 1/2 to 1 cup of yogurt.

Author: Shrinkingsodacan

Thengai Thugayal (Coconut Chutney)

Introduction:
Thugayals are a class of South Indian chutneys that require pre-roasting/frying of some ingredients (typically udad dal, dried red chillies, tamarind and asafoetida) which are then ground into a paste (usually with grated coconut). The recipes are quick and easy and they make excellent sides for rice or chapatis when you're too tired to think of anything else for lunch/dinner. This recipe is for the basic thugayal, but there are tons of thugayal recipes out there which involve the same core ingredients.

Ingredients:
Grated coconut - 3/4 cup
Udad dal - 1/8 cup
Dried red chillies - 4-5
Asafoetida - a pinch
Tamarind concentrate - 1/4 tsp
Salt - to taste
Oil - 1 tsp

For garnish (optional):
Curry leaves - 4-5
Udad dal - 1/2 tsp
Mustard seeds - 1/2 tsp

Servings: 2-3
Cooking time: 5-10 min

Method:
In a non-stick wok, heat the oil . Add the asafoetida, udad dal and red chillies when the oil is hot. As the udad dal starts to sputter, mix in the tamarind paste and stir for a few minutes to coat evenly. Remove from flame and cool for a couple of minutes. Transfer to blender with salt and 1/4 cup of water. Blend into a coarse paste. Add the grated coconut bit by bit, adding small amounts of water (we're going for paste consistency, so don't add too much) if necessary, and grind into a coarse or fine paste (up to you). For garnish, you can decorate with fresh curry leaves, or sputter the curry leaves, udad dal and mustard seeds in 1 tsp of oil for an added crunch.
The thugayal can be refrigerated for a few days. Serve with hot rice or chapatis, adding some oil/butter if you like.

Author: Shrinkingsodacan
Source: Traditional recipe

Risotto with Butternut Squash and Sage

Serves 4 Arborio is the most commonly available of the imported, plump, short-grain rices traditionally used to make risotto. If you use one of the other types of Italian risotto rice (baldo, vialone nanno, or carnaroli) cook for five minutes under pressure rather than four. It's best to add salt after you've stirred in the cheese, which will add some salt of its own. The risotto tastes best when it's just made. However, the microwave does a nice job of reheating any leftovers. 1 tablespoon olive oil or butter 1/2 cup finely chopped onion 1 1/2 cups arborio rice 1/2 cup dry white wine or dry vermouth 3 1/2 to 4 cups chicken broth 1 1/2 pounds butternut squash, peeled, seeded, and cut into 1-inch chunks (about 3 cups) 1/2 cup grated parmesan cheese, plus more to pass at the table 2 teaspoons minced fresh sage Salt and freshly ground pepper to taste Heat the oil in a 4-quart or larger cooker. Add the onions and cook over high heat for one minute, stirring frequently. Stir in the rice, taking care to coat it with the oil. Stand back to avoid sputtering oil, and stir in the wine. Cook over high heat until the rice has absorbed the wine, about 30 seconds. Stir in 3 1/2 cups of the chicken broth, taking care to scrape up any rice that might be sticking to the bottom of the cooker. Add the squash. Lock the lid in place according to manufacturer's instructions. Over high heat bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for four minutes. Turn off the heat. Quick-release the pressure by setting the cooker under cold running water. Remove the lid, tilting it away from you to allow steam to escape. Set the cooker over medium high heat and stir vigorously. The risotto will look fairly soupy at this point. Cook uncovered over medium-high heat, stirring every minute or so, until the mixture thickens and the rice is tender but still chewy, usually three to five minutes. If the mixture becomes dry before the rice is done, stir in the remaining 1/2 cup of broth. The finished risotto should be slightly runny; it will continue to thicken as it sits on the plate. Turn off the heat. Stir in the parmesan, sage, and salt and pepper to taste. Serve immediately. Recipe from Lorna Sass, LocalHarvest. BNH

Aloo (Potato) Tikki

Introduction:
Perfect for breakfast or a midday snack! Tikkis are patties made usually of cooked veggies, fried in ghee so they're crisp on the outside.

Ingredients:
Leftovers from this recipe - 2 cups
Ghee or oil - 2-3 tbsp

Cooking time: 10 min

Servings: about 3-4 tikkis.

Method:
Take a handful of potato leftovers and press it into a flat disk about the size of your palm and about 1" thick (thick enough so it doesn't fall apart, but thin enough for it to heat all the way through). Heat a flat pan and coat with some ghee/oil. Place the tikkis, a few at a time, on the pan and fry until both surfaces are golden brown, adding more ghee if necessary. Enjoy with Sriracha and some eggs for breakfast!

Note: Unsalted butter would work instead of ghee/oil, but it has a lower smoking point so make sure the potato soaks it up before it's all ruined!

Author: Shrinkingsodacan

Fried Potatoes

Ingredients:
Potatoes, peeled and cut into bite-size pieces - 3-4 large
Onion, chopped - 1 large
Chana dal (split yellow lentils) - 1 tbsp
Jeera (cumin seeds) - 1 tsp
Rai (mustard seeds) - 1 tsp
Green chillies, chopped - 2 small (optional)
Hing (asafoetoda) - 1/4 tsp (optional)
Ginger, chopped - 1 tsp (optional)
Garlic, chopped - 1 tsp (optional)
Haldi (turmeric powder) - 3/4 tsp
Red chili powder - 3/4 tsp
Lemon juice - 1 tsp
Dhania (coriander leaves), chopped - 2 tsp
Oil - 3-4 tbsp
Salt - to taste

Cooking time: 20 min

Servings: 2-3

Method:
Boil the potato pieces until they are 3/4 cooked. In a wok, heat 2 tbsp oil and add, in order, the hing, jeera, rai and chana dal. When the seeds start to sputter, add the green chillies, ginger and garlic and fry until the garlic starts to turn brown. Add the onions and fry until golden brown. Mix in the salt, red chili powder and haldi. Add another tbsp of oil and the potato pieces. Fry until cooked completely. Fold in the dhania and mix well. Turn off the stove, allow to cool for a few minutes and add the lemon juice and mix well. Serve hot with chapatis or rice.

...And if you have leftovers the next day, try making some Aloo Tikki.

Author: Shrinkingsodacan

Besan (chickpea flour) Cheela

Ingredients:
Besan - 2 cups
Onion, chopped fine - 1 med
Coriander (cilantro) leaves, chopped - 1 tsp
Turmeric powder - a pinch
Red chili powder - 1/2 tsp
(or green chillies, chopped - 2 med)
Oil - a few tbsp
Salt - to taste

Servings: 5-8 pancakes
Time: (cook+prep) 20 min

Method:
Take 2 cups of water in a mixing bowl, and slowly add the besan, stirring continuously to avoid lumps. Add more water to make a thin batter. Now add the onions, coriander leaves, salt and turmeric and red chili powders. Heat a nonstick pan and coat with a few drops of oil. Pour a ladle of batter onto the hot pan and allow to spread into a circular shape (if the batter is thin enough, it should spread automatically. If not, spread lightly with the bottom of a soup spoon). Add a few drops of oil along the sides and in the middle. When the edges start to separate from the pan, turn over and cook the other side.
Serve warm with your favourite chutney/raita/hot sauce/ketchup.

Author: Shrinkingsodacan
Source: Simple version of traditional recipe

Indian style home fries

Ingredients:

Potato, cut into bite sized pieces - 2 large

Capsicum (Bell pepper), cut into bite sized pieces - 1 large

Cumin seeds - 1/2 tsp

Mustard seeds - 1/2 tsp

Chana dal - 1/2 tsp

Asafoetida - a pinch

Ginger, chopped fine - 1" piece

Garlic, chopped fine - 2 pods

Salt - to taste
Oil - 2 tbsp

Green chillies, chopped - 2 medium

Red chili powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Curry leaves - 3-4

Coriander leaves for decoration - a few

Lemon juice (optional) - 2-3 tbsp

Time: (cook+prep) about 10 min

Servings: 2-3

Method:

Heat the oil in a non-stick wok and test the heat by dropping a few cumin seeds in. If the seeds rise to the top, the oil is ready. Add the following in order: asafoetida, cumin seeds, chana dal, mustard seeds, ginger, garlic, green chillies and curry leaves. Fry until the garlic starts to turn golden brown. Now add the bell pepper and potato pieces. Fry until cooked, stirring occasionally. You can let the potato turn golden brown on the outside for extra crispness. Add salt, turmeric and red chili powder and stir for a minute or two. Before serving, mix in lemon juice and garnish with coriander leaves.

Author: Shrinkingsodacan

Gajar (Carrot) Halwa

Ingredients:

Carrots, grated - 2 lb (or 1 kg approx)

Condensed milk - 1 can

Milk - 4-5 cups (or enough to cover the carrots while cooking)

Cardamom powder - 1 tsp

Ghee - 4 tbsp

Cashews and raisins - 1/2 cup each (optional)

Cooking time: 2-3 hours

Servings: 10-12

Method:

The first step is to heat the carrots with cardamom powder in milk until the carrots are cooked. A pressure cooker reduces the time involved. Now in a wok, melt the ghee on a low flame and add the carrot mixture as well as the condensed milk. Mix well. Cook uncovered, stirring occasionally, until the mixture is reduced to solid yet fluffy consistency. In a separate vessels, fry the cashews and raisins in 1 tbsp of ghee. Before serving, decorate the halwa with the cashews and raisins.

If desired, serve warm with vanilla ice cream.

Author: Shrinkingsodacan

Source: Mom's recipe

Green Pulao

Ingredients:

For the rice:

Basmati rice, soaked for about an hour and drained - 3 cups

Peas (frozen or fresh) - 1 bag

Onions, sliced - 2 big

Cloves - 3-4

Cinnamon - 2" stick

Bay leaves - 2

Ghee/butter/oil - 2 tbsp

Salt - to taste

For the chutney:

Coriander/Cilantro - 2 bunches

Mint - 1 small bunch

Garlic - 4-5 cloves

Green chillies - 4-5 (more for spicier taste)

Servings: 6-8

Cooking time: 1 hour (much faster if you have a pressure cooker!)

Method:

Heat the ghee/oil, add cloves, cinnamon and bay leaves and fry for a couple of minutes. Add the onions and fry until golden brown. Now mix in the rice and fry for a few minutes. Finally, add the peas and fry for 2 minutes. Add 4.5 cups of water and salt to taste, and cook covered until rice is done (or pressure cook for one whistle or for shorter time than you cook regular rice).

Separately, blend the coriander, mint, garlic and green chillies. Add to the rice and mix thoroughly. Serve hot with papad, chips and/or raita.

Author: Shrinkingsodacan

Rajma (Kidney Beans)

Ingredients:
Kidney beans - 1 can, wash and rinse off the salt & preservatives
Tomatoes, whole - 1/2 can
Onions, chopped - 2 large (more if desired)
Cumin seeds - 1 tsp
Garam masala or rajma masala or chana masala - 1-2 tsp depending on taste
Oil - 2 tbsp
Salt - to taste

Servings: 3-4
Cooking time: 20 min

Method:
Heat the oil in a wok. Add cumin seeds when hot, and let them sputter. Add the onions and sautée until golden brown. Mix in the masala powder and fry for a few minutes. Add the tomatoes, slowly break the whole tomatoes into pieces. Stir well. Cover and cook on a medium flame for about 10 min, stirring occasionally. Add water and kidney beans, cover and cook for another 10 min. Serve hot, garnished with coriander leaves.

The Sharma Trick:
(Before garnish+serve): blend about one-fifth of the beans to smooth paste and mix in with the rest.

Author: Shrinkingsodacan
Source: Vinay's recipe

Chard Risotto

1 pound fresh greens
1 tsp salt (we didn't use much because our stock was pretty salty)
8 cups chicken or veggie stock
5 tbs unsalted butter
1 small onion, finely chopped
2 cups arborio rice
1 cup dry white wine
10-15 fresh basil leaves, torn into small pieces
1 cup grated parmesan cheese

1. remove the stems from the greens. bring 1 cup of water to a boil in a large saucepan and add 1/4 tsp salt. add the greens and cook until wilted. drain the greens well and chop finely. set aside. (we kept the stems, chopped them and added them in with the onions - delicious)
2. heat the broth in a saucepan over medium heat. keep it warm over low heat.
3. melt 4 tbs of the butter in a large saucepan over medium heat. add the onion and saute until soft, about 4 minutes. add the rice and stir to coat thoroughly.
4. add the wine and cook, stirring frequently, until all of the wine has been absorbed by the rice. add 1 cup of the stock and cook, stirring frequently, until it has been absorbed by the rice. continue to cook and stir, adding the stock as needed, until all the stock has been used and the rice is tender but still firm to the bite.
5. stir in the greens and basil, and mix well. season with the remaining salt and then stir in the remaining butter and 1/2 cup of parmesan. serve immediately, use the remain parmesan to garnish.

Serves 6

BNH

Tondli (gherkin) curry

Ingredients:
Tondli, slit lengthwise - 4 cups
Mustard seeds - 1 tsp
Udad dal - 1 tsp
Red chili powder - 1 tsp
Besan (gram/chickpea flour) - 1-2 tbsp
Turmeric powder - 1/3 tsp (optional, for color)
Salt - t0 taste
Oil - 2 tbsp

Time (Prep+cook): 15-20 min
Servings: 1-2

Method:
Heat the oil in a non-stick vessel. When hot, add the mustard seeds and udad dal. When the seeds begin to sputter, add the tondli pieces and sautée for a few minutes. Bring to medium heat and fry for about 10 min. In the meantime, mix the gram flour, red chili powder and salt in a small bowl. Add some oil to the vessel, and slowly add the powder, stirring to avoid huge lumps. Keep stirring until the powder soaks up the oil and moisture. Cook on medium heat for a few minutes. Serve hot with rice or chapatis.

Author: Shrinkingsodacan
Source: Mom's recipe
Tip: You can cook the tondli for a shorter time for a crisper feel. Sautéeing in hot oil ensures that the water is trapped in the tondli for this short time, so it's a crisp veggie with a tasty liquid center!

Mixed Vegetable Curry

Ingredients:

Carrots, peeled and chopped into small cubes - 2 med

Beans, finely chopped - 50 grams

Potato, peeled and chopped into small cubes - 2 med

Cauliflower - 100 grams

Onions, chopped fine - 2 med

Tomatoes, chopped fine - 2 med

Ginger, finely chopped - 1" piece

Garlic, finely chopped - 4 pods

Turmeric powder - 1/2 tsp

Red chili powder - 1/2 tsp

Oil - 4 tsp

Salt - to taste

Servings: 4

Time (cook+prep): 20-30 min

Method:

Heat the oil and fry the ginger and garlic. Add the onions, 1/2 tsp salt, turmeric and chili powder and fry until the onions turn golden brown. Add tomatoes and cook uncovered on low flame until the oil separates to the sides. Add the rest of the veggies and one cup of water, 1/2 tsp salt, cook covered until the beans and carrots are done (about 10 min). Garnish with chopped coriander leaves.

Author: Shrinkingsodacan

Source: Dad's recipe inspired by Imran

Aliter: In order to cook faster, pre-boil the veggies

Peas 'n' Beans Kari

Ingredients

Beans, chopped into small pieces - 200 grams

Peas - 100 grams

Turmeric powder - 1/2 tsp

Besan (chick pea flower) - 2 tbsp

Red chili powder - 1/2 tsp

Oil - 3-5 tsp

Mustard seeds - 1/2 tsp

Udad dal - 1/2 tsp

Salt - to taste

Servings: 4

Time (cook+prep): 15 min

Method:

Heat 2 tsp oil in a pan, add the mustard seeds and udad dal. When the mustard starts to sputter, add the peas and beans. Add salt and turmeric and mix well. Cook covered until done (about 5 mins if using fresh peas). On low heat, sprinkle besan and chili powder and mix well, making sure no lumps are formed. Add 2 tsp of oil and sautée until done. Serve with rice and/or chapati.

Author: Shrinkingsodacan

Source: Mom's recipe

Tadka Dal (Seasoned lentils)

Ingredients:
Toor dal - 1.5 cups
Onions, finely chopped - 2 med
Tomatoes, finely chopped - 2 med
Green chillies, finely chopped - 2
Ginger, chopped - 1/2" piece
Garlic, finely chopped - 5-6 pods
Curry leaves - 4-6
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Turmeric powder - 1/2 tsp
Red chili powder - 1/2 tsp
Salt - to taste
Oil - 1-1.5 tsp

Time (cook+prep): 10-15 min
Servings: 4-5

Method:
Cook the dal in a cooker with 2 cups of water per cup of dal, mash lightly and set aside.
Heat the oil in a wok, add mustard and cumin seeds, curry leaves, ginger, garlic, green chillies and the onions. Fry until translucent and add turmeric and chili powders and salt. Fry for a few more minutes and add the tomato pieces. Sautée until tomatoes are cooked. Add the dal and allow to boil for 2-3 minutes and turn off the stove. Garnish with chopped coriander leaves and serve hot with chapatis.

Author: Shrinkingsodacan
Source: Traditional recipe

Thippili (Long Pepper) Rasam

Introduction:
Wikipedia entry on long pepper. This soup is traditionally prepared to alleviate gastric issues. [citation needed], indeed. I don't know about that, but I know it is delicious. Especially the garlic version. If you can find long pepper (the fruit as well as the root) at your local Indian/ethnic grocery store (it sometimes goes by pippili or thippili. Apparently the word "pippili" is the root of the word "pepper".)

Ingredients:
Tamarind - small lemon-sized ball (replace with 1/4 tsp tamarind concentrate)
Salt - 1 tsp
Roast the following in ghee:
Pepper corns - 1 tsp
Coriander seeds - 1 tsp
Toor dal - 1 tsp
Kandan thippili (Long pepper root) - 5-6 pieces
Arisi thippili (Long pepper) - 5-6
Mix the following along with the above and grind into powder (or thick paste with a little water):
Cumin seeds - 1 tsp
Curry leaves - 2-4
Seasoning:
Mustard seeds - 1 tsp
Curry leaves - 6-7
Ghee - 2 tbsp

Time (cook+prep): 15-20 min
Servings: 4-6

Method:
Soak tamarind in 1 cup of hot water, squeeze out the juice and discard the pulp (alternatively, dissolve 1/4 tsp of tamarind concentrate in 1 cup of hot water. Set aside.
Stir the ground powder/paste into the tamarind water and cook on medium heat until the raw smell of tamarind disappears (about 5 min). Add 2 cups of water. When it begins to boil, remove from stove. Season with mustard seeds and curry leaves before serving with white rice and side veggies.

Alternate version: with garlic
Separately fry 5-6 pods of garlic in ghee and grind along with the other ingredients.

Author: Shrinkingsodacan
Source: Andu Paatti's Cook Book

Keerai (spinach) Kuzhambu

Ingredients:
Spinach leaves, chopped - 2 bunches
Tamarind - size of a small lemon (or use 1/4 tsp tamarind concentrate)
Turmeric powder - a pinch
Mustard seeds - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Asafoetida - a pinch
Dried red chili - 1
Curry leaves - 6-7
Salt - to taste

Dry roast and grind the following into a coarse powder:
Coriander seeds - 1 tsp
Chana dal - 3/4 tsp
Dried red chillies - 4
Fenugreek (methi) seeds - 1/4 tsp
Grated coconut - 2 tsp
(add a little bit of oil when almost done roasting)

Time (cook+prep): 20 min
Servings: 4-6

Method:
To prepare the tamarind water, soak the lemon-sized ball in 1.5 cups of hot water, squeeze out the juice and discard the pulp. Alternatively, dissolve 1/4 tsp tamarind concentrate in 1.5 cups of hot water.
Cook the spinach in a small quantity of water and mash when done.
Heat 1 tsp of oil in a wok. Add mustard and fenugreek seeds, asafoetida and red chillies. When the mustard seeds start to sputter, add the curry leaves. Now add the tamarind water, salt and turmeric powder and mix well. Bring to a boil, then add the ground powder and stir. Bring to a boil again. When the raw smell of tamarind disappears, add the mashed spinach. Bring to a boil, mix. Repeat this 2 times, or until the spinach is well mixed with the tamarind.
Serve hot with white rice and roasted papads.

Author: Shrinkingsodacan
Source: Mom's recipe

Ginger Rasam

Ingredients:
Tomato, finely chopped - 1 big
Green chillies, slit lengthwise - 2-3
Ginger, whole - about the area corresponding to the first three fingers of your hand held together [yeah, this is a very gingery soup!]
Water - 2 cups
Water from cooking toor dal - about 1 cup (optional, can be replaced with water, but has less flavour)
Turmeric powder - a pinch
Asafoetida - a pinch
Lemon juice - from 1 medium lemon
Salt - to taste

For tempering:
Oil - 2 tsp
Mustard seeds - 1 tsp
Curry leaves - 6-7

Time: (prep+cook) 10-15 min
Servings: 4-6

Method:
Heat 2 cups of water along with salt, turmeric, asafoetida, mashed ginger, tomatoes and green chillies. Bring to boil on a medium high flame, cooking until the tomatoes are done. Add the dal water and bring the heat down to medium. When bubbles begin to appear on the surface, take down from the stove. Season with fried mustard seeds and curry leaves. Let cool for a few minutes. Before serving, mix in the lemon juice and garnish with chopped coriander leaves. Serve with white rice.

Author: Shrinkingsodacan
Source: Mom's recipe

Stuffed Karela (Bitter Gourd)

Introduction:
Wikipedia entry on bitter melon/gourd.
"Will it bite?" - BNH's reaction on seeing the bitter gourd at H-Mart. Sure, this melon looks fearsome and tastes extremely bitter if eaten raw, but when cooked it can become part of a tasty & healthy meal! Enjoy the preparation below with chapatis or as a side dish with rice.
The recipe below is one of many stuffed veggie preparations. The general procedure is to make some spiced powder/paste, stuff that into the vegetable and cook and serve them whole instead of cutting them into pieces. In this recipe, the gourd is slit lengthwise almost all the way in order for the paste-stuffing, but care is taken to ensure that the gourd says whole throughout the preparation (hence the bits of string).

Ingredients:
Bitter gourd (bitter melon, available at H-Mart), slit lengthwise and de-seeded - 1/4 kg (7 nos)
Onions, sliced - 4 small
Grated coconut - 4 tbsp
Coriander seeds - 2 tsp
Cumin seeds - 1 tsp
Black pepper corns - 7-8 (adjust according to taste)
Dried red chillies - 2
Green chillies - 2
Ginger - 1" piece
Khus khus (optional) - 1 tsp
Cloves - 3
Cinnamon - 1/2" stick
Black cardamom, whole - 1 pod
Turmeric - 1/2 tsp
Salt - to taste
Oil - about 2 tbsp (total)
Optionally, some cotton string to seal the gourds while cooking.

Time: 30-40 min
Servings: 3-4

Method:
Slit the bitter gourd lengthwise (not all the way) and coat the exposed skin with salt and turmeric (one way to do this is to dip a long knife in the salt-turmeric mixture and apply onto the gourd). Set aside to marinate. The salt helps decrease the bitter taste. Dry roast the coconut until golden brown and set aside. Roast the rest of the ingredients in a tsp of oil. Now sautée the onions in some oil until translucent. Grind all the ingredients together with minimum quantity of water in order to make a thick paste. Microwave uncovered on medium heat for 5-7 min. Stuff with the ground paste and tie with a string to keep the masala in.
In a wok, heat some oil and add mustard seeds and a pinch of asafoetida. When the mustard starts to sputter, slowly place the gourds in the wok and fry for a few minutes on a medium high flame. Transfer the contents (including any oil) into a microwave safe dish and microwave covered for 5-10 min (or until it is dry). If you desire a more liquidy consistency, add some water when cooking. Before serving, untie the veggies and remove the cotton thread if using. Enjoy hot with chapatis or white rice.

Author: Shrinkingsodacan
Source: Aunt's recipe

Eggplant with "curry powder"

Ingredients:
Eggplant (small, quartered) - 1/2 kilo
Turmeric powder - a pinch
Salt - to taste
Oil - 3-4 tsp

Dry roast and grind the following into a fine powder:
Coriander seeds - 2 tsp
Udad dal - 1 tsp
Chana dal - 1 tsp
Dried red chilies - 4
Asafoetida - a pinch
Dry roast separately and add to the above powder and coarse grind:
White sesame seeds - 1

Time (Prep+cook): 15 min
Servings: 4-5

Method:
Heat oil in a pan, add the eggplant pieces, salt and turmeric powder and sautée. Cook covered on a low flame until 3/4th done (about 5-7 minutes). Sprinkle the ground powder gradually, mixing well. Continue tossing the mixture for about 5 min so that the powder mixes well with the eggplant pieces. Cook for about ten minutes. Serve hot with white rice or chapatis.

Author: Shrinkingsodacan
Source: Mom's recipe

Milagu (pepper) Kuzhambu (Stew)

Introduction: Wikipedia entry on Kuzhambu.
Ingredients:
Tamarind - lemon-sized ball or use 1/4 tsp of concentrate
Water - 3 cups
Salt - to taste
Turmeric powder - a pinch
Asafoetida - a pinch

Dry roast and grind the following into a coarse powder:
Coriander seeds - 1 tsp
Udad dal - 1 tsp
Peppercorns - 8-10
Dried red chilies - 2

For tempering:
Ghee - 1 tsp
Mustard seeds - 1/2 tsp
Fenugreek seeds - 1/2 tsp
Asafoetida - a pinch
Dried red chilies - 2-3
Curry leaves - 6-7

Time: (Prep+cooking) 15 min
Servings: 4-6

Method:
Soak the tamarind in 3 cup of hot water and squeeze out the juice, throwing away the leftover pulp. It is much easier to use tamarind concentrate, in which case just mix with hot water. Fry the seasoning ingredients above in 1 tsp of ghee. When the mustard seeds start to sputter, mix in the ground powder. Add the tamarind water, salt, turmeric, asafoetida and stir well. Bring to a boil and keep stirring until the raw smell of tamarind is gone (about 10 min). 1 tsp of rice or corn flour mixed into a little bit of water can be added to thicken the soup. Bring to a boil and turn off the gas.

Author: Shrinkingsodacan
Source: Mom's recipe
Tip: For a more "instant" recipe, grind the tamarind, some curry leaves and salt along with the other ingredients into a powder. Once the seasoning ingredients have been fried (i.e., the mustard seeds start to sputter), add water and the ground powder and cook.

Drumstick Kootu

Introduction: Wikipedia entry on Kootu. Wikipedia entry on drumstick (vegetable), available at H-Mart.
Ingredients:
Drumstick, cut into 2" pieces - 4
Onions, quartered - 4 med
Water - 3 cups
Moong dal, cooked - 1 cup (pre-cooked volume)
Turmeric powder - a pinch
Asafoetida - a pinch
Salt - to taste

Grind the following into powder:
Grated coconut - 2 tbsp
Jeera (cumin seeds) - 1 tsp
Dried red chilis - 2-3

For tempering:
Ghee - 1 tsp
Mustard seeds - 1 tsp
Udad dal - 1 tsp
Curry leaves - 6-7

Time (Prep+cooking): 20 min
Servings: 4-6

Method:
Add the drumstick and onion pieces to 3 cups of water and cook uncovered on a high flame. When it is half cooked (10 min), add salt, asafoetida and turmeric. When fully cooked (about 5 min later) add the ground powder and mix well. Now add the cooked dal and bring to a boil. Remove from the stove. Temper with mustard seeds, udad dal and curry leaves. Serve hot with white rice, or as a side dish with chapatis.

Author: Shrinkingsodacan
Source: Mom's recipe

Mysore Rasam

Ingredients:
Tomato, chopped fine - 1 med
Green chili, slit lengthwise - 1 med
Ginger crushed or chopped fine - 1/4" piece
Water - 2-3 cups
Turmeric powder - a pinch
Asafoetida - a pinch
Juice of 1 lemon
Salt - to taste

For Mysore rasam powder, roast and grind the following into a coarse powder:
Coriander seeds - 2 tsp
Toor dal - 2 tsp
Pepper cloves - 8-10
Dried red chillies - 2
When ground, add:
Grated coconut - 1 tbsp

For tempering:
Ghee - 1 tsp
Curry leaves - 6-7
Mustard seeds - 1 tsp

Time (Prep+cooking) : 20 min
Servings: 4-6

Method:
To boiling water, add the chopped tomato, green chili, ginger, turmeric, asafoetida and salt to taste. Bring to boil again, stirring well. After 2 min, add the ground powder and allow to boil. On a medium flame, cook until the raw smell of the powder is gone. Lower the heat, add enough water to double the volume of the rasam (*If this happens to be water drained from cooking toor dal, it will lend extra flavour to the rasam*) and cook until bubbles appear on the surface (do not allow to boil). In a separate tiny vessel, heat the ghee and add the mustard seeds and curry leaves. When they start to sputter, transfer onto the cooked rasam. Let cool for a few minutes. Mix in lemon juice before serving. Serve as a soup or enjoy with white rice and side veggies/papad.

Author: Shrinkingsodacan
Source: Mom's recipe
Tip: For more taste, add 1 tsp of rose water before serving.

Spaghetti with creamy chili-mushroom sauce

Ingredients for the sauce:
White button mushrooms, sliced - 1 box
Wheat flour - 2-3 tbsp
Milk - 1-1.5 cup
Oil - 1 tbsp
Red chili powder - 1/4 tsp
Salt - to taste

Servings: 2-3
Cooking time: 15 min (cook+prep)

Method:
Heat the oil in a small saucepan. Fry the mushrooms on high heat for a few minutes, then lower heat to medium and fry some more. In the meantime, slowly mix in the flour into the milk to make a smooth mixture (make sure it is in liquid form). Lower the heat to minimum and stir the milk into the mushrooms. Add salt and chili powder and stir from time to time until mixture thickens. Serve on top of spaghetti.

Author: Shrinkingsodacan
Suggestion: 1) Add a spoon of ghee towards the end or 2) Mix in crisp pre-cooked bacon!

Easy Rava Upma

Ingredients:

Rava (semolina) - 1 cup

Water - 2 cups

Green chillies, chopped - 2

Ginger, chopped - 2" piece

Chana dal (split pigeon peas) - 1 tsp

Rai (mustard seeds) - 1 tsp

Turmeric (optional) - 1/4 tsp

Curry leaves (optional) - 5-6

Onion, chopped (optional) - 1

Eggplant, diced (optional) - 1/2 of 1 medium

Vegetable oil - 2 tbsp

Ghee - 1-2 tbsp

Salt - to taste

Servings: 2-3

Cooking time: 20 min (cook+prep)

Method:

Heat the oil in a wok. When hot, add the chana dal, ginger and mustard. When the mustard starts to sputter, add the green chillies and curry leaves. Stir for a minute. Add the onions and fry until translucent. Now add the eggplant (optional, but gives a great flavour) and stir to coat well. Lower the heat to medium and cook for a few minutes. Add water and bring to a boil. Mix in turmeric (optional) and salt and ghee. On low flame, while stirring continuously, slowly add the semolina to the water, making sure no lumps are formed. Quickly cover and cook on low flame for a few minutes. Turn off the flame and leave for a minute. Garnish with coriander leaves (optional) and serve hot with yogurt/sambar/Indian pickle/chutney. Some people enjoy it with a side of sugar. Yuck.

Author: Le Shrinkingsodacan Incroyable

Potato Samosas

Source: America's Test Kitchen

These are quite a bit of work but they're amazingly delicious. Setting up an assembly line of sous chefs is quite helpful.

For dough:
2 Cups (10 ounces) unbleached all-purpose flour, plus extra for the work surface
1/2 tsp salt
2 Tbsps plain whole milk yogurt
3 quarts plus 3 Tbsps vegetable oil
6 Tbsps cold water

For filling:

Spices:
1 tsp fennel seeds
1 tsp cumin seeds
1 tsp brown mustard seeds
1/4 tsp ground fenugreek
1/4 tsp ground turmeric
1/8 tsp red pepper flakes

2 pounds russet potatoes (about 4 medium), peeled and cut into 1-inch chunks
Salt
3 Tbsp vegetable oil
1 medium onion, minced
3 medium garlic cloves, minced or pressed through a garlic press (~ 1 Tbsp)
1 1/2 tsps minced or grated fresh ginger
1/2 cup frozen peas, thawed
Ground black pepper

1. In a food processor (or by hand) combine flour and salt. Drizzle with the yogurt and 3 Tbsps oil and process until the mixture resembles course corm meal. Slowly add 4 Tbsp water until the dough forms a ball. If it doesn't form a ball, slowly add up to 2 Tbsps more water. The dough should feel very soft and malleable.

2. Transfer the dough to a floured work surface and knead by hand until it firms slightly, 2-3 minutes. Wrap in plastic wrap and let rest for at least 20 minutes (or up to 1 day).

3. Cover the potatoes by 1 inch of water in a large saucepan and add 1 Tbsp salt. bring to a boil then reduce to a simmer and cook until tender, 12-15 minutes. Drain and set aside to cool slightly.

4. Combine the spices in a small bowl. Heat the oil in a 12 inch nonstick skillet over medium-high hear until shimmering. Add the spices and saute until fragrant, about 10 seconds. Stir in the onion and 1 tsp salt and cook until softened, 5-7 minutes. Stir in the garlic and ginger and cook until fragrant, about 30 seconds. Stir in the cooled potatoes and cook until they begin to brown around the edges, 5-7 minutes. Stir in the peas to combine.

5. Transfer the mixture to a bowl, cover and refrigerate until completely cool, about 1 hour. Season with salt and pepper (you can store the filling at this point for up to 2 days).

6. Cut the dough into 12 equal pieces. One at a time (so as not to let the rest dry out), roll the dough into a 5-inch round using a rolling pin. Cut each dough round in half to form 2 half moons.

7. To shape the samosas: Working with 1 half-moon piece of dough at a time, moisten the straight side with a wet finger and fold in half. Press to seal the seam on the straight side only and crimp with a fork to secure, leaving the rounded edge open.

8. To fill the samosas: Pick up the piece of dough and hold it gently in a cupped hand with the open, unsealed edge facing up and open in a cone shape. Fill with ~ 2 Tbsps filling and pack the filling in tightly in order to leave a 1/4 inch rim at the top. Moisten the inside rim of the cone with a wet finger, and pinch the top edge together to seal. Lay the samosa on a flat surface and crimp all the edges with a fork to secure.

8. Heat 3 quarts oil in a large Dutch oven to 375 degrees F. Add 8 samosas and fry until golden brown and bubbly (2 1/2 to 3 minutes), adjusting the heat to maintain 375 degrees. Using a slotted spoon, remove the samosas, return the oil to 375 degrees and fry the rest of the samosas, 8 at a time.

Posted by MER

Extra note: The recipe also called for adding 1/4 cup minced cilantro and 1 1/2 tsps lemon juice after cooling the filling, but I forgot to add them and the samosas were still ridiculously good so I probably won't bother with them in the future.