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.