The HopChefs Menu

Sindhi Baingan Sabzi (Eggplant)

2012-01-24T13:17:00.000-05:00

Ingredients:
Eggplants, diced - 4-6
Potatoes, diced (optional) - 2 medium
Tomato purée - about 2 cups (or 4 tomatoes chopped fine)
Cumin seeds - 1 tsp
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Green chillies, slit lengthwise - 2-3
Ginger, chopped - 1" piece
Garlic, minced - 3-4 cloves (or use 1-2 tsp ginger-garlic paste)
Red chili powder - 1/2 tsp (optional)
Turmeric powder - 1/2 tsp
Oil - 2 tbsp
Coriander leaves, chopped - a handful (optional)
Salt - to taste

Time (cook+prep): under 20 min
Servings: 2-3

Method:
Heat the oil in a wok and add the cumin seeds to it. When the seeds start to crackle, add the green chillies and ginger-garlic paste and stir fry for 1-2 min. Mix in the potato and eggplant pieces and mix well to coat uniformly with oil. After 2 min, add turmeric, red chili, cumin and coriander powders. Mix well for a minute, then mix in the tomato purée and salt. Stir occasionally until the potatoes and eggplants are cooked and slightly mashed. Add a little water if necessary. Serve garnished with coriander leaves.

Author: Shrinkingsodacan
Source: This recipe

Green beans curry with coconut

2011-12-27T15:22:00.000-05:00

Ingredients:
Green beans, cut into < 2" pieces - about 3 cups
Coconut, grated - about 1 cup
Garlic - 3-4 cloves
Red chili, dried - 2-3
Cashews, halved or broken pieces - 1/2 cup (optional)
Mustard seeds - 1 tsp
Curry leaves - 3-4 (optional)
Hing (asafoetida) - a pinch (optional)
Salt - to taste
Oil - 1 tbsp

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

Method:
Bring water to boil in a large vessel. Cook the beans in this water so they are cooked almost all the way (less than 10 min). In the meantime, grind the garlic and red chillies with 1-2 tsp of water. Slowly add the grated coconut, adding extra water if necessary, and grind to a thick smooth paste.

Drain the beans. In a wok, heat the oil and add the cashews and mustard seeds and stir until the seeds splutter. Now add the curry leaves, hing and salt and stir well. Lower the flame to medium and slowly add the ground paste, mixing in some water if necessary. Add the drained beans and stir well. Add enough water so that the beans can cook, but not too much or the paste will be diluted. Cook covered on a medium or low flame until the beans are done. Serve hot with rice.

Author: Shrinkingsodacan

Ham Cake

2011-11-30T04:56:00.000-05:00

While in Munich in 2003, a French friend brought over a loaf of what looked like yellow cake to a party at our place. He said it was "ham cake", which sounded very weird. However, when you got over the fact that it wasn't dessert, it was delicious. I decided to recreate it last week, and it was delicious. The recipe below is inspired by this food.com page. I'd like to try the same recipe with bacon, of course! Since I used sliced deli ham, I wonder if it would be just as easy to replace it with sliced turkey or chicken?

Ingredients:
Eggs - 4
White flour - 1 2/3 cups
Baking powder - 2 1/2 tsp
Olive oil - 1/3 cup
Butter, melted - 2 tbsp
Dry white wine (I used Prosecco) - 1/2 cup
Port wine - 1/4 cup
Green or black olives, pitted and sliced - 1 1/2 cups
Ham, chopped - 2 cups
Emmenthaler or gruyère cheese, cubed (I grated it) - 2 cups
Salt - use with caution, as the ham and olives probably already have quite a bit
Pepper

Cooking time (cook+prep): about 1 hr

Servings: 8-10 slices

Method:
Preheat oven to 200C or 390F
Beat the eggs in a large mixing bowl. Stir in the flour, baking powder, olive oil, melted butter, wine and port. Now add the ham, cheese, olives, salt and pepper. Note: you may be able to get away with using no salt if the ham and olives are salty enough. Pour mixture into a greased bread tin (we greased it with ghee!) and bake for about 50 min or until well risen and golden brown. Slice and serve warm or cold.

Author: Shrinkingsodacan
Source: Food.com

Mushroom Cornbread Stuffing (James' Recipe)

2011-11-30T04:33:00.000-05:00

This year for Thanksgiving, I emailed James for a recipe for stuffing. It turned out fantastic, we were able to find all the ingredients in Munich and it was pretty easy to make. Instead of repeating the recipe here, I'll just point to James' recipe page here.

Author: Shrinkingsodacan
Source: James Davies' recipe

Stir-fried green beans

2011-11-18T06:17:00.000-05:00

Ingredients:
Whole green beans, optionally cut into halves - 1/2 kg
Oil - 2 tbsp
Rai (mustard seeds) - 1 tsp
Udad dal (split black gram) - 1 tsp
Dried red chillies - 2
Hing (asafoetida) - a pinch (optional)
Salt - to taste

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

Method:
Bring 4-5 cups of water to boil in a saucepan. Add the beans and heat covered for 7-10 min. Heat oil in a wok, add asafoetida, rai, udad dal and red chillies. When the rai starts to splutter, add the beans and stir to coat with oil. Cook for a few minutes and add salt. Serve hot with plain rice or chapatis. (I discovered that it makes a very good companion to tomato rice).

Author: Shrinkingsodacan

Whole Moong Dal Khichdi

2011-10-28T13:26:00.000-04:00

Khichdi is a mixture of rice and pulses cooked together. It is traditionally served with raita, papad, kadhi (yogurt soup), pickle[d vegetable]s or even just ghee or yogurt. This variation uses whole green moong dal and is first cooked in a pressure cooker until the dal is soft.

Ingredients:
Rice - 1 cup
Whole moong dal - 1 cup
Tomatoes, quartered - 2
Onion, finely chopped - 1 large
Cumin seeds - 1 tsp
Garam masala - 2 tbsp
Ginger-garlic paste - 2 tbsp
Oil/ghee - 3 tbsp
Salt - to taste

Cooking time: 30 min
Servings: 6-8

Method:
Mix the rice and dal with the tomato pieces in 6 cups of water and cook in a pressure cooker for 6-7 whistles (about 30 minutes). In the meantime, heat the oil in a wok and add the cumin seeds. When they start spluttering, add the onions and stir to coat with oil. After a minute, add the ginger-garlic paste and mix well. Cook until the onions start turning golden brown. Add the garam masala and mix well. After a minute or so, add 1/4 cup of water and mix well. Cook until the oil separates to the sides. Add more water (totaling up to 2 cups) and transfer to the cooker. Add more water if required (up to 2 cups, depending on how much liquid you'd like to have in the resulting khichdi). Cover the cooker and steam without the weight for 10 min or until you smell the aroma of the masalas. Garnish with chopped coriander leaves (optional) and serve hot.

Author: Shrinkingsodacan

Idli Upma

2011-10-07T02:18:00.002-04:00

Ingredients:
Idlis (leftover from last night?) - 7-8
Mustard seeds - 1/2 tsp
Chana dal - 1 tsp
Peanuts or cashews (optional) - 1/2 cup
Green chillies, chopped - 2-3
Curry leaves - 4-5
Asafoetida - a pinch
Turmeric powder - a pinch
Coriander leaves, chopped - 2-3 strands
Oil - 1 tbsp
Salt - to taste

Servings: 2
Time (cook+prep): <10 min

Method:
Manually break the idlis into small pieces, almost close to a powder. Heat oil and add asafoetida, mustard seeds and curry leaves. When they start spluttering, add green chillies and peanuts/cashews and fry for a couple of minutes. Add turmeric and idli and mix well. Add salt and mix thoroughly. Garnish with coriander leaves.

Author: Shrinkingsodacan

Source: Based on this recipe.

Mixed Vegetable Khalsa

2011-08-11T09:25:00.005-04:00

Ingredients:
Ginger - 2" piece
Coriander seeds, roasted in some oil - 2 tbsp (can replace with 2 tsp of coriander powder)
Coriander leaves - a handful
Black pepper - 20-30 corns
Cumin seeds - 3/4 tbsp
Potatoes, diced - 4 med
Carrots, diced - 4 med
Tomatoes, diced - 4 med
Cauliflower, diced - 1 med
Peas - 100 g
Turmeric powder - 1/2 tsp
Salt - to taste
Oil - 2 tbsp

Method:
Grind the first five ingredients with a small amount of water to make a thick paste. Set aside.

In a wok, season hot oil with cumin seeds, when they start to splutter add the tomatoes. Cook until lumpy. Now add the chopped vegetables with turmeric and salt and add enough water to cover. Cook covered on medium flame. When the vegetables are almost cooked and the water is almost gone, mash lightly (or blend lightly with a handheld blender) and add the ground paste. Cook on a low flame for 5 min. Garnish with freshly chopped coriander leaves and serve hot with rice or chapatis.

Author: Shrinkingsodacan
Source: A professor at The Guru Nanak Khalsa College of Arts, Science and Commerce.

Chicken Mughlai

2011-07-14T17:20:00.003-04:00

Introduction: A mild and extremely flavourful dish brought to India by the Mughals, who decided to cook things in nut pastes. Goes great with boiled white rice or chapatis. This recipe is based on the book by Shehzad Husain and Rafi Fernandez that I got from Bryan a while ago. The ingredients and proportions were tweaked on-the-go during our Skype cooking session. The book claims this is a low-fat recipe, but it's too delicious to be that.

Ingredients:
Chicken, boneless, diced - 400 g
Onions, quartered - 2 medium
Tomato purée - 2 tbsp (or use two tomatoes and some juice from a can)
Cashews, unsalted - 125 g (about 1 cup?)
Garam masala - 1.5 tsp
Ginger-garlic paste - 1 tbsp
Red chili powder - 1 tsp (or spicier, if you like)
Lemon juice - 1/8 cup
Turmeric powder - 1/2 tsp
Salt - 1.5 tsp
Yogurt, plain, low-fat - 125 g (about 1/2 cup?)
Vegetable oil (ghee, if available, but then the dish won't be low-fat) - 2 tbsp
Coriander leaves, chopped - 5-6 strands
Sultanas (golden raisins) - a generous handful
Button mushrooms, quartered - 2-2.5 cups

Cooking time: 30-45 min
Servings: 4-5

Method:
Making the cashew nut paste:
Place the onions in a blender with half a cup of water and blend well. Add the tomato purée or paste and blend. Add the garam masala, ginger-garlic paste, chili powder, lemon juice, turmeric, salt and yogurt and blend. Slowly add the cashews and blend into a slightly coarse paste, adding water *in small amounts* if necessary. NOTE: You may want to pour out/reserve half of the blended paste to make room for the cashews. You can then slowly add the reserved portion to make the paste -- this way you can control the amount of water added.

Heat the oil in a wok and fry the paste for a few minutes on medium heat, stirring continuously to make sure it doesn't burn (a tiny bit of burnt cashew paste is OK -- gives it a rich golden brown look). Reserve 1 tbsp of coriander leaves for garnish, and add the rest to the paste. Add the raisins and chicken and cook for a couple of minutes. Now add the mushrooms and pour slightly more than a cup of water (or enough to cover the mushrooms at least partially) and mix well. Cook covered on a low flame for 10 min. Cook longer if the chicken isn't cooked through or the sauce isn't thick enough. Garnish with the reserved coriander leaves and serve hot.

Author: Shrinkingsodacan
Source: "Indian: Deliciously Authentic Dishes" by Shehzad Husain & Rafi Fernandez

Baghaara Bhaat (Fried Rice)

2011-07-03T15:55:00.004-04:00

Ingredients:
Basmati (I used regular) rice, soaked for 30 min and drained - 2 cups
Cardamom seeds - 6 (or 1 tsp cardamom powder)
Cloves - 6
Cinnamon - 2" piece
Cumin seeds - 1 tsp
Bay leaves - 2
Green chillies, slit lengthwise - 4
Mint leaves - 1/2 cup
Curry leaves - 6
Coriander leaves, chopped - 2 tb
Ginger-garlic paste - 1 tb
Ghee or vegetable oil - 3 tb
Salt - to taste

Time (cook+prep): 20-25 min
Servings: 4-5

Method:
Heat oil in a wok and fry the cumin seeds, bay leaves, cloves, cardamom and cinnamon. Add the ginger-garlic paste, curry leaves, mint leaves and green chillies. Fry for a couple of minutes and add 2 cups of water and salt. Add the rice when the water starts to boil. Mix well on a high flame until half cooked, then reduce the flame and cook covered until done, stirring once towards the end to avoid burning the bottom. Garnish with coriander leaves.

Author: Shrinkingsodacan

Murgh Saagwala (Chicken in Spinach)

2011-06-07T15:52:00.003-04:00

Ingredients:
Chicken breasts, diced - 2
Spinach, frozen (thaw a bit, but without additional water) - 3/4 kg
Onions, sliced thick - 2
Tomatoes (diced if fresh, whole if canned) - 4-5 small
Ginger-garlic paste - 1.5 tbsp
Garam masala - 1.5 tbsp
Turmeric (optional) - 1/2 tsp
Red chili powder (optional) - 1 tsp
Cloves - 4
Cardamom seeds - 1/2 tsp
Bay leaves - 1-2
Heavy cream - 2 tbsp
Vegetable oil - 2 tbsp

Time (prep+cook): about 40 min
Servings: 2-3

Method:
Heat the oil. Add cloves, bay leaves and cardamom and fry for a couple of minutes to release the aroma of the spices. Add the ginger-garlic paste, mix well and add the onions. Stir fry until the onions are golden brown. Add the tomato pieces (if using canned tomatoes, add as little juice as possible). Cook for 5-10 minutes. Mix in salt, garam masala and turmeric (optional). Cook until the oil separates to the sides. Add the chicken and cook on a medium flame until the pieces are cooked through (up to 15 min). Now add the thawed spinach, mix well and cook covered on a low flame for 10 min. Stir in the heavy cream and simmer for about five minutes. Serve hot with rice or chapatis.

Author: Shrinkingsodacan
Source: Inspired by this recipe.

Matar (Green Peas) Pulao

2011-06-06T16:05:00.002-04:00

Ingredients:
Rice (optionally, basmati), washed and drained - 2 cups
Frozen green peas - 2 cups
Water - 4 cups
Cloves - 4
Black peppercorns - 8-10
Cardamom seeds - 10-12
Cinnamon sticks - 2x3" pieces
Garlic, finely chopped - 4 cloves
Oil - 2 tbsp
Salt - to taste

Time (cook+prep): 20-25 min
Servings: 3-4

Method:
Cook the cinnamon, cloves, cardamom and pepper in hot oil for a few minutes. Add the garlic and fry until golden brown. Mix in the peas, stir and cook covered for a few minutes. Add the drained rice and stir well to coat with oil. After a couple of minutes, stir in the water and add salt. Bring to a boil and cook covered for 15-20 min (or until the rice absorbs the water) on a medium flame. Enjoy with a side dish (dal, etc.) or papad/pickle/raita.

Author: Shrinkingsodacan

Brown Vermicelli (Semiya) Upma

2011-03-26T08:10:00.005-04:00

Semiya upma is a quick and easy dish; the crunchy peanut/cashew texture along with the spicy/tangy flavour in the semiya makes this a perfect choice for your lunchbox.

Ingredients:
Vermicelli, broken into < 3" pieces - 4 cups
Ghee - 1 tbsp
Oil - 2 tbsp
Peanut/cashew pieces - 3/4 cup
Mustard seeds - 1 tsp
Ginger, chopped - 1" piece
Green chillies, chopped - 2
Onion, chopped - 1
Tomatoes, chopped - 2 med
Turmeric powder - 1/3 tsp
Salt - to taste
To garnish (optional):
Lemon juice - to taste
Coriander leaves, chopped - 1 tbsp

Time: 10 min
Servings: 2-3

Method:
Heat the ghee in a wok and add the vermicelli, stir to coat well and fry for 3 min. Remove from wok. Bring 4 or more cups of water to a boil in the wok with a few drops of oil and 1/4 tsp salt, and cook the vermicelli until soft (but not mushy) -- should take 2-3 min. Drain and run cold water on the vermicelli. Set aside.
Heat the oil in the wok and add the peanut/cashew pieces, mustard seeds, green chillies, ginger and onions. Cook until the onions start turning brown and add the tomato pieces. Stir well. After 2-3 min, add a little bit of water and cook for 2 min. Add salt and turmeric powder and mix. Add vermicelli and mix well, cook for 2 min. Leave covered for a couple of minutes. Before serving, garnish with lemon juice and coriander leaves.

Author: Shrinkingsodacan
Source: Mom's recipe

South Indian Style Vegetable Kurma

2011-03-24T16:08:00.003-04:00

Ingredients:
Coconut, grated (unsweetened) - 2-2.5 cups
Green chillies - 2
Cinnamon - 1" piece
Ginger - 1" piece, cut into smaller pieces
Garlic - 4-5 cloves
Fenugreek seeds - 1 tsp (optional)
Mixed vegetables (potatoes, carrots, cauliflower, etc. cut into small pieces, and peas) - 4-5 cups
Onion, chopped - 1
Red chillies (dried) - 2 (optional)
Mustard seeds - 1 tsp
Turmeric powder - 1/3 tsp (optional)
Oil - 2-3 tbsp
Salt - to taste

Time: (cook + prep) 20-30 min
Servings: 3-4

Method:
Grind the first six ingredients to a paste using as little water as necessary (I didn't have to use any). This paste gives off a very delicious spicy aroma!

Heat the oil in a large wok and season with mustard seeds and red chillies. Add the onions and fry until they start to turn brown. Mix in the vegetables and stir for a few minutes to coat well, then add a cup of water and cook covered. When the veggies are halfway cooked, add the paste and turmeric powder and mix well. Add more water if necessary and cook covered. Add salt and cook for a few minutes until the gravy is of the desired consistency. Serve hot with chapatis, puris or rice.

Author: Shrinkingsodacan
Source: This recipe
Note: This version of kurma is the traditional side dish to parottas (the Southie version of parathas), which I haven't tried making yet. When I succeed, I'll link to the recipe!

Pasta with Chickpeas and Charred Tomatoes

2011-02-26T21:07:00.001-05:00

4 servings

PREP: 30 minutes
TOTAL: 30 minutes

Recipe by the Bon Appétit Test Kitchen

February 2011

Ingredients

8 ounces penne pasta
1/2 cup purchased plain hummus
2 tablespoons extra-virgin olive oil
2 12-ounce bags cherry tomatoes
1 15-ounce can chickpeas (garbanzo beans), drained
3 garlic cloves, pressed
1 teaspoon smoked paprika
1/2 cup halved pitted Kalamata olives
1/2 cup chopped fresh cilantro

Preparation

Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup cooking liquid. Whisk hummus into liquid.
Meanwhile, heat oil in large heavy skillet over high heat. Add cherry tomatoes; sprinkle with salt and pepper. Cook until blackened in spots, shaking skillet occasionally, about 8 minutes. Mix in chickpeas, garlic, and smoked paprika. Crush some of tomatoes to release juices. Add pasta and enough hummus mixture to coat. Mix in olives and cilantro; season with salt and pepper.

Broccoli Cheddar Soup

2011-01-26T22:45:00.003-05:00

Ingredients

6 tablespoons unsalted butter
1 small onion, chopped
1/4 cup all-purpose flour
2 cups half-and-half
3 cups mushroom broth
2 bay leaves
1/4 teaspoon freshly grated nutmeg
Kosher salt and freshly ground pepper
4 cups broccoli florets (about 1 head)
1 large carrot, diced(optional)
2 1/2 cups (about 8 ounces) grated sharp cheddar cheese, plus more for garnish

Directions

Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and cook until tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes.

Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes. Discard the bay leaves.

Optional: Puree the soup in batches in a blender until smooth; you'll still have flecks of carrot and broccoli. Return to the pot. (Or puree the soup in the pot with an immersion blender.)

Add the cheese to the soup and whisk over medium heat until melted. Add up to 3/4 cup water if the soup is too thick. Ladle into the bread bowls and garnish with cheese.

from Food Network Magazine

http://www.foodnetwork.com/recipes/food-network-kitchens/almost-famous-broccoli-cheddar-soup-recipe/index.html

BNH

Leek Potato Soup

2011-01-17T19:52:00.002-05:00

Ingredients

1 pound leeks, cleaned and dark green sections removed, approximately 4 to 5 medium
3 tablespoons unsalted butter
Heavy pinch kosher salt, plus additional for seasoning
14 ounces, approximately 3 small, Yukon gold potatoes, peeled and diced small
1 quart vegetable broth
1 cup heavy cream
1 cup buttermilk
1/2 teaspoon white pepper
1 tablespoon snipped chives

Directions

Chop the leeks into small pieces.

In a 6-quart saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.

Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes.

Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately, or chill and serve cold.

Cook Time: 1h 15min

Yield: 6 servings

Recipe from Alton Brown and Good Eats

BNH

Spinach/Fenugreek Leaf Pakodas

2011-01-01T13:48:00.003-05:00

Introduction:
This is a basic snack dish involving batter made of chickpea flour, with chopped onions and any one of many leafy greens. Delicious and easy to make (I got it right on the first try) and the recipe below is a stepping stone to more intricate ones. It requires amchoor (dried mango powder), which is a good thing to have in your spice rack (available at Indian stores) as it is used in quite a few Indian dishes. You can replace 1 tsp of amchoor with 3 tbsp of lime or lemon juice.

Ingredients:
Chickpea flour (besan) - 2 cups
Chopped spinach or fenugreek (methi) leaves - 1 cup
Amchoor (dried mango powder) - 1 tsp [Or 3 tbsp lemon/lime juice]
Turmeric powder - 1 tsp
Red chili powder - 1/2 tsp
Salt - about 1 tsp or to taste
Oil for deep frying - 3 cups

Time: 15-20 min (5 prep, 15 cook)
Servings: 4

Method:
In a large mixing bowl, mix all the dry ingredients together. Make a depression in the middle and slowly add water (I didn't have to add more than 3/4 to 1 cup of water for the 2 cups of flour, so be careful), mixing to dissolve any lumps that form. You should end up with a thick batter. Now add the greens and onions (and, if you aren't using amchoor, also the lemon/lime juice) and mix well. Heat the oil in a wok until you can smell it. Lower the heat to medium and drop tablespoonfuls of batter into the oil, four or five at a time depending on the size of your wok. Fry until both sides are browned. When removing from oil, use the spatula to squeeze out any excess oil. Transfer to paper towels to absorb any remaining oil. Keep warm. Repeat with the rest of the batter. Serve warm with ketchup or Sriracha sauce.

Suggestion 1: Try with other greens? Let me know how it goes.
Suggestion 2: These pakodas can also be incorporated into gravy dishes like soups. A traditional Indian favourite is yogurt soup (kadhi) with pakodas (kadhi pakoda). For use in soups, after removing excess oil, immediately soak in warm water for a few minutes. Squeeze out water and add to soup.
Author: Shrinkingsodacan

Moong Dal (Split Green Gram) Soup

2010-12-28T17:20:00.003-05:00

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

2010-12-19T12:37:00.003-05:00

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)

2010-12-18T09:29:00.003-05:00

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

2010-12-13T10:34:00.003-05:00

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

2010-11-22T17:20:00.003-05:00

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

2010-11-22T14:18:00.004-05:00

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)

2010-11-22T14:04:00.006-05:00

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

2010-11-21T22:47:00.003-05:00

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

2010-11-02T22:06:00.004-04:00

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.

Author: Shrinkingsodacan
Source: This recipe.

Mixed flour dosa

2010-10-30T15:34:00.002-04:00

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)

2010-10-30T15:21:00.002-04:00

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)

2010-10-30T06:11:00.003-04:00

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)

2010-10-05T05:25:00.004-04:00

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

2010-09-26T21:56:00.004-04:00

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

2010-09-21T01:18:00.003-04:00

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

2010-09-21T00:09:00.003-04:00

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

2010-09-01T10:10:00.004-04:00

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

2010-08-02T15:59:00.002-04:00

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

2010-07-31T11:22:00.003-04:00

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

2010-07-31T11:15:00.002-04:00

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)

2010-07-28T14:17:00.004-04:00

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

2010-07-26T10:19:00.000-04:00

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

2010-07-18T07:19:00.002-04:00

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

2010-06-29T10:39:00.002-04:00

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

2010-06-29T10:36:00.003-04:00

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)

2010-06-09T06:36:00.003-04:00

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

2010-06-08T10:01:00.004-04:00

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

2010-06-08T09:31:00.002-04:00

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

2010-06-08T02:02:00.002-04:00

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)

2010-06-06T07:20:00.003-04:00

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"

2010-06-05T04:09:00.003-04:00

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)

2010-06-05T03:55:00.002-04:00

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

2010-06-05T03:45:00.003-04:00

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

2010-06-05T03:27:00.002-04:00

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

2010-04-23T16:08:00.003-04:00

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

2010-03-09T07:36:00.003-05:00

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

2010-03-06T11:37:00.003-05:00

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.

Crystallized Ginger

2009-12-15T21:29:00.002-05:00

Adapted from Room For Dessert, posted on the David Lebovitz blog

One caveat: most fresh ginger that you buy is quite firm and may have fibers in it. If you can find young ginger, usually available in the spring, use that for best results. In any case, slice the ginger as thinly as possible. And when peeling the ginger, a nifty trick it to use a soup spoon and holding it so the bowl of the spoon is facing the ginger, scrape away the skin with the edge of the spoon. You can even get easily around all the nooks and knobs using that method.

Since I don't like to waste anything, and hopefully neither do you, one can use the syrup to make a spicy elixir, pouring some in sparkling water and adding a squirt of lime juice. A santé!

 You don't need a candy thermometer to make this. Simply keep an eye on the pot and when the liquid is the consistency of thin honey, it's done and ready to go.

Ingredients
 1 pound (500g) fresh ginger, peeled
 4 cups (800g) sugar, plus additional sugar for coating the ginger slices, if desired
 4 cups (1l) water
 pinch of salt

Directions
 1. Slice the ginger as thinly as possible. It can't be too thin, so use a sharp knife.

 2. Put the ginger slices in a non-reactive pot, cover with water, and bring to a boil. Reduce heat and let ginger simmer for ten minutes. Drain, and repeat one more time.
 
3. Mix the sugar and water in the pot, along with a pinch of salt and the ginger slices, and cook until the temperature reaches 225F (106C.)
 
4. Remove from heat and let stand for at least an hour, although I often let it sit overnight. Or if you want to coat the slices with sugar, drain very well while the ginger is hot, so the syrup will drain away better.
 
5. Store ginger slices in its syrup, or toss the drained slices in granulated sugar. Shake off excess sugar, and spread the ginger slices on a cooling rack overnight, until they're somewhat dry. The sugar can be reused in a batter or ice cream base, or for another purpose.
 
Storage: The ginger, packed in its syrup, can be stored in the refrigerator for up to one year. If you're concerned with it crystallizing, add a tablespoon or two of corn syrup or glucose to the sugar syrup at the beginning of step #3. If tossed in sugar, the pieces can be stored at room temperature for a few months.

posted by BNH

The Barefoot Contessa's Ultimate Ginger Cookies

2009-12-15T21:17:00.003-05:00

16 cookies - (very large ones. we got 25 normal-sized cookies out of this)

see separate post for crystallized ginger recipe -- so much cheaper than buying it at the store

Ingredients

2 1/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon kosher salt
1 cup dark brown sugar, lightly packed
1/4 cup vegetable oil
1/3 cup unsulphured molasses
1 extra-large egg, at room temperature
1 1/4 cups chopped crystallized ginger
sugar, for rolling cookies

Directions

Preheat oven to 350°F.
Line 2 sheet pans with parchment paper.
Sift together flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine the mixture with your hands.
Beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the speed to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute.
With the mixer on low, slowly add the dry ingredients, then mix on medium speed for 2 minutes.
Add crystallized ginger and mix until combined.
Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch ball and then flatten them lightly with your fingers.
Press both sides of each cookie in granulated sugar and place on sheet pans.
Bake for exactly 13 minutes. The cookies will be cracked on the top and soft inside.
Let the cookies cook for a minute or two and the transfer to wire racks to cool completely.

from: The Barefoot Contessa
posted by BNH

Jeera Milagu Rasam (Cumin & Pepper Soup)

2009-09-20T00:35:00.003-04:00

Introduction:
If you have a fever, your mouth probably tastes so awful that you can't enjoy any food at all. This soup is especially for those days, it has so much spice in it that you will definitely taste it! But it is a warm drink even if you are feeling pretty good! Try it.

Ingredients:
Cumin seeds - 1 tbsp
Dried red chili - 1 long
Pepper - 1 tbsp
Toor dal (split pigeon peas) - half to one tbsp
Tamarind concentrate - half tbsp
Garlic, crushed (optional) - 3 cloves
Salt - to taste
To season:
Mustard seeds - 1 tsp
Curry leaves - 2
Oil - 1 tbsp

Cooking time: 10-15 min
Servings: About 2

Method:
Grind the pepper, cumin seeds, red chili and toor dal together into a coarse powder.
If using garlic, heat half a tbsp of oil and fry the garlic until brown, and add 1 cup of water to this vessel, follow the rest of the instructions....
Slowly dissolve the tamarind concentrate in the (1 cup) water while bringing to a boil. Add the powder and mix well, simmer until it comes back to a boil (or until the raw smell of powder is present). To season, heat oil in a separate pan and add the mustard seeds. When they start to sputter, add the curry leaves, immediately mix into the soup.
Drink from a shot glass! Or, mix with rice and enjoy with chips or papad.

Author: Shrinkingsodacan
Source: Mom's recipe

Quinoa Vegetable Masala

2009-09-17T14:05:00.002-04:00

Ingredients:
Quinoa - 1/2 cup
Water - 1 cup
Tomato - 1 medium
Green bell peppers (optional) - 1/2 cup
Green chillies, chopped - 2
Coriander leaves, chopped coarse - a handful
Eggplant, diced - 1 cup
Oil - 1/2 tbsp
Salt - to taste
Lemon juice - 2 tbsp

Cooking time: 15 min
Servings: about 2

Method:
Cook the quinoa, tomato and water in a pressure cooker. Heat the oil in a shallow frying pan and lower the heat to medium. Fry the green chillies, bell peppers and eggplant pieces until cooked. Add salt and coriander leaves, stir well. Mix in the cooked quinoa and cook for a minute. Garnish with coriander leaves and lemon juice.

Author: Shrinkingsodacan

Matar Paneer (Peas 'n' Cheese)

2009-09-15T23:19:00.002-04:00

Ingredients:
Paneer - 1.5 lb
Peas, frozen or fresh - 1.5 lb
Tomatoes - 6 medium
Ginger - 2" piece
Cumin seeds - 2 tsp
Bay leaves - 2
Cinnamon - 2" stick
Coriander powder - 2 tsp
Turmeric powder - 1 tsp
Corn starch - 2 tbsp
Ghee - 1 tbsp
Oil - 3-4 tbsp
Salt - to taste

Servings: 6-7
Cooking time: 30 min

Method:
Corn starch: Mix the corn starch into 6 tbsp of water, set aside.
Frying the paneer: Cut the block of paneer widthwise into three slabs. Cut each slab in half. Shallow fry in ghee until one side is browned, turn over and repeat on other side. Place on paper towel to drain excess ghee. Cut into bite size pieces.
Tomato-ginger paste: Blend together the tomatoes and ginger.
Making the gravy: Heat oil in a wok, add the asafoetida, cumin seeds, cinnamon, and bay leaves. Add the tomato-ginger paste and a cup of water and cook for a few minutes, then add the coriander and turmeric powders and cook on medium flame until the mixture reduces to about half its volume. At this point, add the (frozen is fine) peas and mix well. Add enough water to make sure the peas are immersed, and heat covered until the peas are cooked through (test by picking one up and pressing it between your fingers). Add the paneer and salt to taste and cook for a few more minutes on a low flame. Serve hot with chapatis, parathas or rice.

Author: Shrinkingsodacan (thanks to Dallan for the request)
Source: Manjula's Kitchen.

Toor Dal (Split Pigeon Pea) Soup

2009-09-14T19:28:00.003-04:00

Ingredients:

Toor dal, washed - 2 cups

Onion, chopped - 1 medium

Dried red chillies - 2 long

Cumin and mustard seeds - 1 tsp each

Turmeric powder - 1/2 tsp

Ginger and garlic, minced (or use ginger-garlic paste) - 1 tsp each

Tomato, quartered - 2 large

Oil - 2 tbsp

Salt - to taste

Coriander leaves, chopped - handful for garnish

Cooking time: 20 mins

Servings: 4

Method:

Cook the toor dal with double the amount of water in a pressure cooker. Heat the oil in a wok. Add red chillies, cumin and mustard seeds. When the mustard seeds start to sputter, add the garlic and ginger and stir fry for a minute. Mix in the onions and fry until they are translucent. Now add the tomatoes and cook for a few minutes. Add 2 cups of water and the turmeric powder and when it boils, mix in the cooked dal. Add salt to taste and more water depending on desired consistency. Cook for 5-10 minutes on a low flame. Mix in a few drops of lemon juice if desired, and garnish with coriander leaves.

Author: Shrinkingsodacan

French Onion Soup

2009-08-30T21:43:00.003-04:00

Ingredients

5 sweet onions (like Vidalias) or a combination of sweet and red onions (about 4 pounds)
3 tablespoons butter
1 teaspoon salt
2 cups white wine
10 ounces canned beef consume
10 ounces chicken broth
10 ounces apple cider (unfiltered is best)
Bouquet garni; thyme sprigs, bay leaf and parsley tied together with kitchen string
1 loaf country style bread
Kosher salt
Ground black pepper
Splash of Cognac (optional)
1 cup Fontina or Gruyere cheese, grated

Directions

Trim the ends off each onion then halve lengthwise. Remove peel and finely slice into half moon shapes. Set electric skillet to 300 degrees and add butter. Once butter has melted add a layer of onions and sprinkle with a little salt. Repeat layering onions and salt until all onions are in the skillet. Do not try stirring until onions have sweated down for 15 to 20 minutes. After that, stir occasionally until onions are dark mahogany and reduced to approximately 2 cups. This should take 45 minutes to 1 hour. Do not worry about burning.

Add enough wine to cover the onions and turn heat to high, reducing the wine to a syrup consistency. Add consume, chicken broth, apple cider and bouquet garni. Reduce heat and simmer 15 to 20 minutes.

Place oven rack in top 1/3 of oven and heat broiler.

Cut country bread in rounds large enough to fit mouth of oven safe soup crocks. Place the slices on a baking sheet and place under broiler for 1 minute.

Season soup mixture with salt, pepper and cognac. Remove bouquet garni and ladle soup into crocks leaving one inch to the lip. Place bread round, toasted side down, on top of soup and top with grated cheese. Broil until cheese is bubbly and golden, 1 to 2 minutes.

Recipe from Alton Brown and Good Eats.

NOTES: substituted mushroom boullion for the beef and chicken. still very good. Original recipe claimed 8 servings from this. It's really more like 4.

Posted by: BNH

"I'm Moving" Whole Masoor in Coconut Milk

2009-08-26T12:23:00.003-04:00

Ingredients:
Whole masoor dal (brown lentils) - 1.5 cup
Ginger-garlic paste (replace with crushed ginger and garlic) - 2 tbsp
Green chillies, slit lengthwise - 4 medium/small
Oil - 1 tbsp
Cumin seeds - 2 tsp
Turmeric powder - 1/2 tsp
Salt - to taste
Tomato ketchup - 2 tbsp
Coconut milk - 1 can

Servings: 5-6

Cooking time: 25 min

Method:
In a pressure cooker, cook the lentils, green chillies and ginger-garlic paste with 3.5 cups of water. When ready, heat oil in a wok. When hot, bring flame down to medium and throw in the cumin seeds. When they start to sputter, add the cooked dal and mix well. Add a cup of water if required. Mix in the turmeric powder and tomato ketchup, stirring continuously. Cook on a low flame for a couple of minutes and stir in the coconut milk. Depending on what consistency you're going for, you can add some more water if desired. Finally, add just enough salt. If you added too much, garnish with a tbsp of lemon juice. Decorate with coriander leaves and serve with rice, chapatis or puris. Sweet and delicious!

Author: Shrinkingsodacan

Stir-fried Cauliflower

2009-08-15T12:15:00.003-04:00

Ingredients:
Cauliflower, cut into florets (fresh or frozen) - 1 lb
Green chillies, chopped - 4-5 small
Ginger-garlic paste (or, chopped ginger and crushed garlic) - 1 tsp
Coriander leaves, finely chopped - 1 tsp
Garam masala (or cumin/coriander powder) - 1 tsp
Salt - to taste
Oil - 1 tbsp
Lemon juice - 1-2 tbsp

Cooking time: 5-10 min
Servings: 3-4

Method:
Heat the oil in a wok. Add green chillies and fry for a minute. Stir in the ginger-garlic paste carefully. After 2 min, add garam masala and mix well. Add chopped coriander and cauliflower and fry for 5-7 min on medium high flame (cauliflower outsides should be slightly crisp, insides should be cooked but not falling apart). Add salt, take off the stove and let cool for a couple of minutes. Finally, garnish with lemon juice and coriander leaves. Serve hot with chapatis.

Author: Shrinkingsodacan

Brinjal (Eggplant) Sabzi

2009-08-12T13:37:00.003-04:00

Ingredients:
Eggplant - one large
Oil - 2 tbsp
Mustard seeds - 1 tsp
Chana (split yellow) dal - 1 tsp
Red chili powder - 2 tsp
Salt - to taste
Besan (chickpea flour) - 2 tbsp (optional)

Cooking time: 10 min
Servings: 5

Method:
Cut the eggplant into bite size pieces and soak in salted water for a few minutes. Drain and keep aside. Heat the oil and add the mustard seeds and chana dal. When the seeds start to sputter, add the eggplant pieces and mix well so that they are well-coated with oil and fry on a medium flame until cooked. Add salt and red chili powder and stir. Finally, add the besan and mix on a low flame for a minute or two. Serve with chapatis or rice.

Author: Shrinkingsodacan

Vegetable Pulao (Rice Pilaf with Vegetables)

2009-08-02T12:31:00.000-04:00

4 servings

Ingredients:

Basmati rice - 2 cups
Vegetable broth/stock or water - 2 cups
Onions - 1 medium diced
Tomatoes - 1/3 cup crushed
Potatoes - 2 medium chopped into bite sized pieces
Mushrooms - 1/4 cup chopped
Bell peppers - 1/4 cup chopped
Peas - 1/4 cup
Chickpeas - 1/2 cup from a can (no liquid)
Salt - to taste
Coriander seed - 1 Tsp
Cumin - 1 Tsp ground
Cayenne pepper - 1/2 Tsp
Oil - 1/4 cup

Directions:

- Rinse the rice in water several times. Soak it in enough water to cover for about 15 minutes while you chop up the vegetables. Drain the rice just before you start to cook. The drained liquid can be used in place of the stock or broth - make sure there are at least two cups of it.
- Get the oil hot in the pan. Throw in the onions, and the cumin, coriander, and pepper. Fry for about a minute.
- Put in the mushrooms, bell peppers, and potatoes. Fry for 2 minutes.
- Put in the rice, and stir to coat it with the spices and oil. Fry for 2 minutes or so.
- Put in the tomatoes and chickpeas. Fry for 2 minutes.
- Put in the vegetable broth/stock/water. Bring to a boil, then turn down the heat and simmer for about 10 minutes with the pan lid on. Resist the urge to peek at the rice to see how it's doing.
- At the end of 10 minutes, turn the heat off and let the rice sit in the pan with the lid on for about 5 minutes.
- Fluff with a fork (carefully), and serve hot with raita, or your favorite curry.

Posted by Waqas

Tandoori Chicken

2009-08-02T12:29:00.001-04:00

Recipe adapted from Julie Sahni's Classic Indian Cooking.

6 servings

Ingredients:

Boneless chicken breast pieces - 2 pounds
Lemon juice - 1/2 cup
Salt - 2 Tsp
Yogurt - 2 cups
Onions - 1 large, quartered
Ginger - 2 Tsp minced
Garlic - 4 whole cloves
Coriander seed - 1 Tbsp
Cumin - 1 Tbsp
Cayenne Pepper - 1 Tbsp
Turmeric - 1 Tsp

Directions:

- Cut the chicken breasts into halves. Using a sharp knife, cut deep slits into each piece, making sure not to cut all the way through.
- Sprinkle the chicken with the salt, and rub it in. Pour the lemon juice over it and mix it in. Leave to marinate for 20-30 minutes.
- In a blender, combine the yogurt, onion, ginger, garlic, coriander seed, cumin, cayenne pepper, and turmeric. Blend until it forms a smooth paste.
- Pour this into the bowl with the chicken and mix well. Leave to marinate in the fridge for at least 6 hours; overnight is always best. More than a day of marinating will shred the chicken, so don't do that.
- Grease a roasting pan or baking dish big enough to hold all the chicken pieces in a single layer. Shake as much marinade off as possible, and arrange the chicken pieces in the roasting pan. Preheat the oven to 475 F.
- Bake in the oven for 20 minutes max. Start checking for doneness at about 15 minutes.
- Serve hot with coriander chutney. You can also simmer the marinade for about 15 minutes to get a thick sauce for the chicken.

Posted by Waqas

Chicken Jalfrezi (Stir-fried Chicken Curry)

2009-08-02T12:28:00.001-04:00

4-6 servings

Ingredients:

Boneless chicken breast pieces - 2 pounds
Onions - 1 large or 2 medium quartered
Garlic - 1 Tbsp minced
Ginger - 1 Tbsp minced
Mushrooms - 1/2 cup chopped
Green and red bell peppers - 1 cup chopped into strips
Chickpeas - 1/2 can (no liquid)
Tomatoes - 1 cup crushed or 1 whole
Lemon juice - 1/4 cup
Coriander seed - 1 Tsp + 1 Tbsp
Cumin - 1 Tbsp
Salt - to taste
Cayenne Pepper flakes - 1/2 Tsp
Oil - 1/3 cup

Directions:

- Chop up the chicken into bite sized pieces. Put into a bowl, sprinkle with 1 Tsp coriander seed and salt. Rub the seasonings into the chicken. Pour the lemon juice into the bowl and mix it in again using your fingers. Set aside while you chop up the other ingredients (about 15 minutes).
- Get the oil hot in a pan, then put in the chicken so it forms a single layer. Allow to cook on one side for about 3 minutes. Then start stirring so that all sides of the chicken see the bottom of the pan. Fry in this way for about another minute.
- Using a slotted spoon, remove the chicken from the pan and put into a bowl. Some of it may be undercooked and pink, that's okay for now. Leave the oil and any drippings in the pan.
- Now throw the onions into the pan, fry until they are translucent, about 2 or 3 minutes. Put in the remaining coriander seed, the cumin, and the cayenne pepper flakes. Fry, stirring vigorously, for about 30 seconds.
- Add the mushrooms, bell peppers, and chickpeas and fry about a minute. Add the garlic and ginger and fry for another minute
- Now put the tomatoes into the pan, turn the heat up a bit, and then add the chicken back to the pan. Stir until it is coated with the sauce mixture evenly. Add any remaining lemon juice and liquid from the bottom of the bowl the chicken was marinating in.
- Let the sauce thicken as the water evaporates. The chicken will be done in about 4 minutes or so.
- Serve hot. Goes well with rice.

Posted by Waqas

Masoor Dal (Red Lentils)

2009-08-02T12:25:00.001-04:00

4-6 servings

Ingredients:

Red Lentils - 2 cups
Garlic - 4 cloves sliced
Ginger - 1 Tbsp minced
Salt - to taste
Coriander seed - 1 Tbsp + 1 Tsp ground
Cumin - 1 Tbsp + 1 Tsp ground
Cayenne Pepper - 1/2 Tsp + 1/2 Tsp
Butter - 1/2 stick

Directions:

1. Put the lentils into a pot with enough water to cover (use a ratio of about 1:3). Turn on the heat and wait until water begins boiling. Scoop up and discard the scum that forms on the surface. When water has begun boiling, lower the heat and add 1 Tbsp coriander, 1 Tbsp cumin, 1/2 Tsp cayenne pepper, ginger, and salt.
2. Simmer for about an hour, until the lentils become tender and soupy. Stir once in a while, more frequently near the end, to prevent sticking to the bottom of the pan.
3. In the last five minutes of simmering, heat the butter in a separate pan. Wait for it to melt and the froth to subside, then add the 1 Tsp coriander, 1 Tsp cumin, 1/2 Tsp pepper, and the garlic. Fry about 2 or 3 minutes, or until the garlic is fragrant.
4. Immediately fold this butter-spice mixture (called the tadka) into the simmering lentils. Stir to incorporate, and then serve hot with chapati or rice. Garnish the lentils with cilantro if desired.

Posted by Waqas

Aloo-Methi Bhujia (Potato Curry)

2009-08-02T12:19:00.003-04:00

4-6 servings

Ingredients:

Potatoes - 2 pounds
Tomatoes - 1 15 ounce can of crushed or 2 whole tomatoes
Onions - 2 diced
Garlic - 4 cloves minced
Ginger - 1 Tsp minced
Fenugreek (Methi) seeds - 2 Tbsp
Cumin - 2 Tsp ground
Coriander - 2 Tsp ground
Cayenne Pepper - 1 Tsp
Salt - to taste
Oil - 4 Tbsp

Directions:

- Boil the potatoes in enough water to leave an inch above the level of the potatoes for 15 minutes. Salt the water if desired. When done, potatoes should be tender, but not-falling-apart tender.
- Peel the potatoes and cut them up into bite sized pieces.
- In a large pan, heat the oil, and then throw in the onions. Fry until almost translucent, then put in the cumin, coriander, garlic, ginger, and fenugreek seeds. Fry for 30 seconds or so, stirring frequently.
- Add the potatoes to the pan, and fry about 5 minutes. Add tiny bits of water if the pan gets too dry and the potatoes start sticking to the bottom.
- Put in the crushed tomatoes, and stir to incorporate with the potato-spice mixture. Fry for about another 5 minutes.
- At the end, put in the cayenne pepper and stir to fold it into the mixture.
- Serve hot, with puri or chapati.

Posted by Waqas

SWAD: A Taste of The Subcontinent

2009-08-02T02:28:00.002-04:00

Here's a list of dishes that were prepared for tonight's dinner. If recipes for these have been uploaded, they are linked to as well.
1) Aloo-Methi Bhujia (Waqas)
2) Masoor Dal (Waqas)
3) Chicken Jalfrezi (Waqas)
4) Chicken Tandoor (Waqas)
5) Vegetable Pulao (Waqas)
6) Jeera Rice (Arpit)
7) Masoor + Toor Dal (Arpit)
8) Aloo Raita (Arpit)
9) Kheera Raita (Arpit)
8) Dahi Vada (Arpit)
9) Chapati
10) Aloo Paratha
11) Puri
12) Papad
13) Simla Mirch
14) Tomato Chutney
15) Gajar Halwa

Recipes for these will be up soon!

Puri (Deep Fried Unleavened Whole Wheat Bread)

2009-08-02T02:13:00.002-04:00

Ingredients:
Dough:
Dough from 1.5 cups of whole wheat, made as outlined here. Only modification (optional) is to add 1.5 tsp of coarsely powdered semolina (rava) to the mix, which helps the puri stay crisp longer according to vahrevah.com.
Oil - 2 cups or enough to deep fry
Salt - a pinch (optional)

Method:
Roll out discs of about 6" diameter, same as for chapatis. Use a cookie cutter or a bowl to cut two circular pieces out of the disc. The surrounding remainder of the dough can be mixed in with the next dough ball to repeat the procedure. When you have enough circular pieces, heat the oil in a wok until it starts to smoke. At this point, add salt to the oil (this reduces smoking) and lower the flame to medium. The oil is hot enough at this point that it can fry each puri within 2-3 seconds. Drop in a puri and with a pair of (salad?) tongs, gently dip the puri entirely in the oil so both sides can cook. The longer it is kept in the oil the darker the colour, so if you can't tell within seconds if the puri is cooked, you'll know when it starts to turn brown. Drain excess oil into wok and immediately transfer to a dish lined with paper towels. Serve hot with any variety of vegetable sides or curries (Vegetable kurma, potato curry or potato stew are standard sides)

Modification: Larger (chapati sized) puris are called baturas. These are traditionally served with chana masala.
Author: Shrinkingsodacan

Sprouted Whole Green Moong Dal

2009-07-24T11:12:00.003-04:00

Ingredients (in order of appearance):
Whole green moong dal - 2 cups
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Curry leaves - 1 stalk
Garlic, crushed - 3 cloves
Ginger, grated or chopped fine - 2" piece
Green chillies, slit lengthwise - 3-4
Onion, chopped coarse - 1 medium (optional)
Potato, cut into big pieces - 2 large
Tomato, quartered - 4 small
Garam masala - 1-2 tsp
Coconut, grated - 2 tbsp
Salt - to taste
Oil - 2 tbsp

Cooking time (does not include sprouting time): 20-30 min
Servings: 4-6

Method:
How to get sprouted moong:
Wash the moong dal and soak in water overnight in a warm place (I leave it in the oven). The next day, drain the water and pour the moong into a colander lined with paper towels and once again leave in a warm place for 1-2 days, sprinkling water generously on them once a day (the sprouts will already have started to appear at the end of soaking, but the longer you leave it out, the longer they will get)

Pressure cook the dal in 2-2.5 times the amount of water (2 cups of raw dal will sprout into about 3-3.5 cups. Measure each cup out into the cooker container, and add 2-2.5 cups of water for each cup).

In a wok, heat the oil and add the cumin and mustard seeds. When they start to sputter, add the curry leaves, garlic, green chillies and ginger and stir fry for a minute. Mix in the onions and potato pieces and fry until the onions are translucent. Now add the tomato pieces and fry for a couple of minutes, adding a little water if necessary. When you get a thick paste that is mixed well with the oil, add the garam masala and mix well. After a few minutes, add the dal and lower the heat to medium. Let it cook for 10 minutes, and add the coconut, stir well. Cook for 10 more minutes or until the potatoes are cooked through.

Garnish with coriander leaves and lemon juice if desired. Enjoy with rice or chapatis!

Author: Shrinkingsodacan

Kimchi Dumplings

2009-07-20T22:12:00.002-04:00

Kim Chee
(Korean Pickled Cabbage)
About 1 quart
(from http://www.cheriestihler.com/recipes/kchee.html)

2 lbs celery cabbage
1/2 cup coarse salt
4 cups water
1-1/2 Tbs crushed red pepper flakes
1 clove garlic, finely minced
1 tsp fresh ginger, minced
1 Tbs granulated sugar
2 green onions, finely chopped

1. Rinse the cabbage in cold water and drain. Cut the cabbage into 1-1/2-inch squares. Sprinkle with salt, add the water, and let stand overnight.

2. Rinse the cabbage in cold water and drain. Using a wooden spoon, blend the remaining ingredients and stir this well into the cabbage pieces. Pack into a quart jar and cover. Place the jar in a plastic bag to prevent the odors from spreading to other foods. Refrigerate and let stand four to five days to cure.

Dumpling Skins

Yield: MAKES 50 SKINS
(from http://www.cookstr.com/recipes/fresh-dumpling-skins)
Ingredients

* 3 cups flour
* ¼ teaspoon salt
* Water

Directions

1. Sift together the flour and salt. Pour 2/3 cup water in a bowl and add the flour a little bit at a time, mixing with each addition. Continue mixing until the dough is completely mixed and stiff. Wrap in a damp cloth and let sit for about 30 minutes.

2. To roll out the dough, prepare a lightly floured surface. Pinch off small pieces and make them into round balls to roll out flat with a rolling pin. Alternately, roll the dough into small, sausage-shaped rolls and slice them before rolling them into flat circles. Each circle should be about 2½ to 3 inches in diameter.

3. Use to making dumplings. If you are preparing the skins in advance, store by stacking each circle with a little bit of flour between each skin, wrapping the whole stack tightly with plastic wrap. Refrigerate for no more than a week. You may also freeze the skins, but be sure to defrost in the fridge overnight before using.

NOTES:
I let the kimchi cure in the fridge for 5 days. It was so salty though, I doubt there was much going on in there.

For the skins, I roughly followed the recipe above. I ran out of white flour 3/4 through, and used wheat flour for the rest. The wheat dumplings came out just as well as the white. After making the skins, I put a couple spoonfuls of the kimchi (chopped a bit finer than I'd initially made it) into each skin. I had rolled out the skins to be about 4 or 5 inches in diameter. After filling each skin, I folded it over and pressed the edges together. I then steamed all the dumplings for 10 minutes. Served with soy sauce and sriracha on the side. Yum!!!

posted by BNH

Braised Red Cabbage With Apples

2009-07-13T23:42:00.002-04:00

Ingredients:

* 1 tablespoon bacon drippings
* 2 tablespoons butter
* 1 medium head red cabbage, about 2 1/2 pounds
* 2 large Granny Smith apples
* 1 medium red onion
* 1/2 cup dry red wine
* 1/2 cup red wine vinegar
* 1 cup apple juice
* 1/2 teaspoon ground cinnamon
* dash ground nutmeg
* 1/2 teaspoon salt
* 1/8 teaspoon ground pepper
* 1 tablespoon brown sugar, packed
* diced cooked bacon, optional

Preparation:
Remove outer leaves of cabbage; cut into wedges and cut out core. Using a food processor or sharp knife, shred the cabbage. Slice onions; peel and core apples and slice thinly. Combine cabbage, onions, and apples in a large saucepan. Add bacon drippings and butter. Cook over medium heat for about 2 minutes, stirring to coat with the fats. Add remaining ingredients; reduce heat to low. Cover and simmer for about 45 minutes. Uncover and simmer for about 5 to 10 minutes longer, until excess juices have evaporated. Toss with some diced cooked bacon just before serving, if desired.
Serves 6.

Substitutions:
We went without the bacon drippings, to keep things veggie. We also skipped the red wine vinegar and replaced it with more wine. Forgot the apple juice also, so we used water and added some extra sugar. Not bad, but I bet the apple juice would be better.

BNH

Lentil and Collard Soup

2009-07-13T23:33:00.002-04:00

INGREDIENTS

* 1 tablespoon olive oil
* 1 large onion, chopped
* 1 tablespoon salt
* 1 cup dry red lentils, rinsed and drained
* 6 cups water
* 2 tablespoons olive oil
* 1 bunch collard greens - rinsed, stemmed and thinly sliced
* 1 tablespoon ground cumin
* 1 teaspoon ground cinnamon
* 2 tablespoons minced garlic
* 1/3 cup lemon juice

DIRECTIONS

1. Heat 1 tablespoon olive oil in a large saucepan over medium heat, stir in onion and salt; cook until softened and translucent, about 4 minutes. Stir in lentils, and cook for 1 minute. Pour in water, then bring to a boil over high heat, then turn heat to medium-low, cover, and simmer until the lentils are tender, about 15 minutes.

2. Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add collard greens, and cook until wilted, about 10 minutes. When the lentils are tender, stir in the collard greens and season with cumin, cinnamon, and garlic; allow to simmer 10 more minutes. Stir in lemon juice before serving.

Substitutions

We used large yellow lentils rather than red, which worked out fine. We also added mushroom bouillon along with the water, which complemented everything really well. Cinnamon and cumin work really well together.

BNH

Gulab Jamun

2009-07-03T01:56:00.003-04:00

Ingredients:
For dough:
Milk powder - 1 cup
All-purpose flour - 1/2 cup
Baking soda - 1/2 tsp
Whole milk - a few tsp
Ghee (or melted butter) - 2 tbsp

Oil for deep frying

For syrup:
Sugar - 2 cups
Water - 1 cup
Cardamom seeds, coarsely ground (optional) - 1/4

Time: 20 min (prep+cook)
Servings: 8

Method:
To make the dough, mix together the milk powder, flour and rub in the ghee/butter until well mixed. Now add milk in tiny tiny amounts and knead into a dough. Add just enough milk to make a medium-hard dough (if you find you added too much milk, add extra milk powder and flour to bring it back to required consistency - you'll just end up with more jamuns!)
Divide the dough into 12-14 balls of about 1" diameter. Set aside.
Mix the sugar into the water and heat on a medium flame for about 10 min. Turn the flame to simmer and begin deep frying the jamuns as below:
In a wok, heat the oil first on a high flame and then bring down to medium. Slide each of the balls slowly into the oil. Gently shake the wok to make sure that the oil covers the top sides of the balls. Within five minutes, the balls will increase in size and (if you have enough oil) bob up to the surface. At this point, gently keep turning over the balls with a slotted spoon to ensure even browning. When the balls start turning an even deep brown, slowly remove each ball with the slotted spoon, drain excess oil, and slide into the sugar syrup (which should be on an adjacent stove on simmer).
Let the balls soak in syrup overnight. Enjoy this delicious dessert warm or cold!

Note: Deep fry on medium flame as the balls have to cook on the insides before they turn brown on the outside.
Alternative serving suggestions:
a) Before frying, insert a small raisin into each ball for a different flavour
b) Serve warm a la mode! (Vanilla ice cream goes best!)

Author: Shrinkingsodacan

Spinach and Tomato Saag

2009-07-02T16:30:00.002-04:00

Ingredients:
Spinach (preferably whole leaf), fresh or frozen - 1 lb
Tomato, quartered - 2-3 small
Tomato juice - 1/2 cup (optional)
(Substitute the two ingredients above with half a can of whole tomato and juice)
Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Turmeric - 1/4 tsp
Green chillies, slit lengthwise - 4
Mushrooms, chopped - 1 cup (optional)
Oil - 1 tbsp
Salt - to taste

Cooking time: 10-15 min
Servings: 2-3

Method:
Heat the oil and add cumin and mustard seeds. When the seeds start to sputter, add the green chillies and mushroom pieces. Fry for a few minutes, then add the spinach and tomato. Mix together and cook covered for 5-10 min or until the spinach has thawed (if frozen) and is completely cooked. Add turmeric and salt and mix well, cook for a few more minutes. Serve hot with chapatis or rice.

Author: Shrinkingsodacan

Fridge-cleaning Thai Curry

2009-05-26T14:14:00.002-04:00

Ingredients:
(Stuff I found in the fridge and pantry)
Thai curry paste - 1 tiny can
Eggplant, cut into bite-size pieces - 1
Can of Campbell's cream of mushroom soup - 1
Oil - 1-2 tbsp
Can of kidney beans (drained and washed) - 1

Cooking time: about 20 min total
Servings: 3-4

Method:
Heat the oil in a wok. Add the eggplant and fry on a medium flame, making sure that the pieces do not stick to the wok. If this happens, mix in a few tsp of water. Fry until the eggplant is almost cooked (you can smell this). Add the Thai curry and mix well (add some more water if required). Fry until you can smell the cooked curry. To this, add the kidney beans and stir. After a few minutes, mix in the cream of mushroom soup and add enough water to make it a thick curry. Cook 5-10 minutes on medium to low flame. Serve with rice.

Author: Shrinkingsodacan

Masala Shalgam (Turnip)

2009-04-05T00:07:00.002-04:00

Ingredients:

Turnips, peeled, chopped and washed - 1 lb approx
Onion, chopped - 1 large or 2 medium
Tomato, chopped - 2 medium
Ginger garlic paste (or fresh grated) - 2 tsp
Green chillies, chopped - 2
Sugar, cumin powder, coriander powder - 1 tsp each
Turmeric powder - 1/2 tsp
Water - 1 cup approx
Butter/oil - 2 tbsp
Salt - 1 1/2 tsp
Coriander leaves, chopped - to garnish

Servings: 4
Cooking time: About 30 minutes

Method:
Heat the oil in a pressure cooker, add the green chillies and ginger/garlic. In a minute, add the chopped onions and fry on medium heat for a few minutes until light brown. Now mix in the tomato, salt, turmeric, cumin and coriander powders. Fry until the oil leaves the sides of the cooker.
Add the turnips and mix. Add water, approx. 1 cup or enough to cover the turnips. Close the cooker and bring to maximum pressure on high heat. Lower the heat to medium and cook for another 8-10 minutes. Turn off the gas and once the pressure equalizes, add the sugar and slightly mash the turnips. Dry out excess water if needed.

Note: A heavy bottomed vessel could replace the cooker. Accordingly, the amount of water and the cooking time will have to be doubled.

Source: This Syvum.com page.

Aloo or Gobhi (Potato- or Cauliflower-stuffed) Paratha

2009-03-16T00:17:00.004-04:00

Ingredients:
1) Dough:
Dough from 1.5 cups of whole wheat, made as outlined here.

2) Stuffing:
Potatoes, boiled and mashed - 2 large
(can be replaced with cauliflower for a Gobhi Paratha)
Green chillies, chopped - 2 tsp
Coriander leaves, chopped - 1/2 cup
Ginger, chopped - 1 tsp (optional)
Salt - 1/2 tsp (can be adjusted by tasting stuffing once made)

Time: 15-20 min (prep) + 10 min (cook)

Method:
Shape the dough into six balls. Mix the mashed potato with salt, ginger, coriander and green chillies. Note that the potatoes should not be overcooked before mashing. Also, don't add water or milk when mashing, you want it to be of the same consistency as the dough, in fact, try mixing the rest of the ingredients in the same way as you would prepare your dough, with your hands, making sure to shape it into six balls. On a flat surface dusted with flour, roll out the first dough ball into a 2" diameter circle. Place one ball of stuffing in the center and fold in the dough to form a dumpling. The dough should be soft enough by now to seal by itself, but if this is not the case, you can wet it with a little water to make it stick. Do this to the rest of the dough and let the dumplings sit covered for 10 min. Roll out into 6-7" diameter circles and immediately cook on a hot griddle, making sure to lightly brown both sides. Baste with a little oil or ghee and cook both sides again. Serve hot with chutney, curry, lentils or yogurt. Delicious on its own, too!

Source: Traditional recipe, slightly different version also available at Manjula's Kitchen.
Author: Shrinkingsodacan
Variations: Prepare stuffing with grated cheese, of course! Pretty much ANY kind of stuffing that has the same consistency as of mashed potato should work.

Chapati (Whole Wheat Unleavened Flatbread)

2009-03-16T00:03:00.003-04:00

Ingredients:
Whole wheat - 2.5 cups
Lukewarm water - about 1 cup
Salt - 1.5 tsp
Oil/ghee - 1 tbsp

Time:
Servings: Makes about a dozen chapatis

Method:
Mix the oil and salt in with the flour. Add all the water and knead into firm dough. Knead for 10-15 minutes, the more you knead, the softer the chapatis will be. Shape into a ball and store for from 15 minutes to overnight, wrapped in plastic wrap (the longer you store it, the softer it gets).
When ready to cook, distribute into a dozen 1.5" diameter balls. Roll each ball out into a 6-7" circle, dusting with flour as needed to keep the dough from sticking. Immediately place onto heated griddle and cook for a minute or so. Lightly but firmly press the sides of the chapati with a flat spoon to make it puff up in the middle. Turn over and heat other side. When both sides seem cooked, lightly spray or baste with oil/ghee and cook for a minute on each side.
Serve hot with curry, cooked veggies, raita or anything else!

Source: Traditional recipe
Comments: I finally did it! I could never get the chapatis to stay soft when they were done cooking, they hardened up real quick. This time I just took my own sweet time kneading and set it aside for a couple of hours. The results were deliciously soft chapatis!
Author: Shrinkingsodacan

Split Pea Soup (Veg)

2009-02-11T18:44:00.002-05:00

Ingredients:
Split peas - 1 lb (2 cups)
Water - 6-8 cups
Cilantro - 1/2 bunch
Onion, finely chopped - 1/2 large
Red chili powder - 1 tsp
Salt - to taste

Cooking time: 40-45 min
Servings: 5-6

Method:
Wash and soak the peas while you boil the water. When the water starts to boil, mix in the peas and onions, cook covered on a medium flame for 15-20 min, stirring occasionally. At this point, stir in the salt and red chili powder and cook covered until the peas are cooked. Add the cilantro and cook for a few more minutes on a low flame.

Author: Shrinkingsodacan

Chorizo and Eggs

2009-02-11T18:34:00.002-05:00

Ingredients:
Chorizo, thawed - 6 links
Onion, finely chopped - 1/2-3/4 large
Eggs, beaten - 4
Garlic, crushed and chopped - 4 cloves
Cilantro - 1/2 bunch (optional)
Oil - 2 tbsp (optional)

Cooking time: 30-40 min
Servings: 6

Method:
Remove the chorizo from the casings and mince lightly. Heat a pan on a medium flame and add the chorizo. Keep breaking it up into small pieces as it cooks, until the oil separates out. When the chorizo is almost done, move it to one side of the pan and in the remaining oil, fry the onions and garlic (if needed, added some extra oil). When the onions start turning golden, mix the garlic and onions with the chorizo. When the chorizo starts to brown, mix in the eggs and stir until the eggs are almost dry. Now add most of the cilantro and stir until well mixed. Turn off the stove and garnish with the remaining cilantro before serving.

Source: This Simply Recipes recipe.
Author: Shrinkingsodacan

Semia (Vermicelli) Upma

2009-02-05T10:17:00.003-05:00

This recipe is a great breakfast dish, and also makes for a tasty lunch!

Ingredients:
Vermicelli - 3 cups
Peanuts (replace with cashews for better taste!) - 1 cup
Mustard and cumin seeds - 1 tsp each
Chana (split chick pea) and udad (split black gram) dal - 1 tsp each
Ginger, chopped fine - 1" piece
Green chillies, chopped - 3
Onion, chopped - 1 medium
Tomato, quartered - 1 small
Curry leaves - 4-5
Salt - to taste
Oil - 60 ml
Lemon juice (optional) - 2 tbsp
Water - 2+1 cups

Time: 20 min
Servings: 2-3

Method:
Fry the vermicelli in half the oil until it starts to turn golden brown. Set aside. Heat the rest of the oil in a wok, and fry the peanuts (or cashews, which fry faster). Add the cumin and mustard seeds, and the chana and udad dal. When the mustard starts to sputter, add the green chillies, curry leaves and ginger. Mix in the onions and tomatoes (optional) stir for a few minutes. Add the water and cover for a little while. When the water starts to boil, add the salt and vermicelli and mix well. Cook covered on a medium flame until the vermicelli is cooked and the water is almost gone. Turn off the heat and mix with lemon juice if using. Garnish with coriander leaves if desired.

Alternate recipe:
Fry everything and then add raw vermicelli and fry for two minutes. Add a cup of pre-cooked spinach and mix well. NOW add water and cook until vermicelli is done. Garnish once again with lemon juice and coriander leaves.

Source: Mom's recipe
Author: Shrinkingsodacan

Ginger-Coconut Chutney

2009-01-31T22:26:00.003-05:00

Perfect with idlis and dosas, here's a very simple preparation.

Ingredients:
Coconut - 1 cup
Green chillies - 4
Ginger - 2" piece
Tamarind concentrate - 1/4 tsp (optional)
Salt - to taste

To season:
Oil - 2 tsp
Curry leaves - 4-5
Mustard seeds - 1/2 tsp
Udad (split black gram) dal - 1/2 tsp
Dried red chili - 1

Time: 5 min
Servings: 5-6

Method:
Grind the coconut, green chillies, ginger and tamarind concentrate together, adding just enough water (you can add more water later if required). Mix in salt to taste. Heat the oil and add the mustard seeds. When they start cracking, add the red chili, udad dal and curry leaves. Transfer immediately onto the ground chutney. The chutney can be refrigerated for a few days.

Source: Aayi's Recipes

Author: Shrinkingsodacan

Kathirikkai (Eggplant) Sambar

2009-01-29T23:35:00.004-05:00

Sambar is a spicy lentil soup and is a staple of South Indian dining. There are many variations to the recipe, this version is one of my favourites.

Ingredients:
Split pigeon peas (toor dal) - 1 to 1.5 cups
Tamarind concentrate - 2 tbsp
Eggplant, medium/tiny sized, quartered - 1/4 kg
Tomato, quartered - 1 medium
Sambar powder - 3 tbsp
Turmeric powder - 1 tsp
Salt - to taste
Coriander leaves - handful for garnish

To Season:
Mustard seeds - 1 tsp
Split black gram (udad) dal - 1 tsp
Fenugreek (methi) seeds - 1/4 tsp
Asafoetida (hing) - a pinch
Dried red chillies - 2-3
Curry leaves - 1 strand
Oil - 3 tbsp

Time: 15-20 min
Servings: 4-8

Method:
While you work on the rest of the ingredients, stir the tamarind concentrate into 1 cup of hot water, and cook the toor dal in twice its volume of water.

Heat the oil in a wok and sputter the mustard seeds. Now add the asafoetida, fenugreek seeds, red chillies and curry leaves. Now stir in the quartered eggplant pieces and tomato pieces, fry until cooked. Add the sambar powder, salt, tamarind concentrate, and turmeric powder. Mix well and add 4-6 cups of water. When this mixture boils, add the cooked toor dal and cook on a low flame for a few more minutes. Garnish with coriander leaves and serve hot.

Sambar can be mixed with rice or served with idlis, dosas and vadas, etc.

Source: Mom's recipe
Author: Shrinkingsodacan

Idli Upma

2009-01-29T22:43:00.002-05:00

Another way of dealing with leftover idlis, a quick and tasty snack! "Upma" is a portmanteau of "uppu" (salt) and "maavu" (flour) and is a South Indian staple that comes in many forms, the most popular version being made of rava (semolina).

Ingredients:
Idlis, broken into bite-size pieces - 5-6
Molagapodi - 1-2 tsp
Mustard seeds - 1 tsp
Split black gram (udad) dal - 1 tsp
Oil - 2 tbsp
Salt - to taste

Time: 10 min
Servings: 1-2

Method:
Mix the molagapodi into the idli pieces. Heat the oil in a wok and sputter the mustard seeds and udad dal. Mix in the idli pieces and fry for a few minutes. Add salt and serve hot with sambar or as is.

Source: Mom's recipe
Author: Shrinkingsodacan

Pongal (rice with moong dal and peppercorns)

2009-01-29T21:47:00.003-05:00

Pongal is the main dish served during the harvest festival of the same name in South India. I am a big fan of the peppery taste, and pongal is delicious when served with sambar or kuzhambu and fried papads.

Ingredients:
Rice - 1 cup
Moong (split green gram) dal - 1/4 cup
Ginger, chopped finely - 1" piece
Cumin seeds - 2 tsp
Pepper corns - 2-3 tsp or according to taste
Salt - to taste
Hing (asafoetida) - 1/2 tsp
Butter/ghee - 4 tsp
Water - 4 cups
Cashews, fried in ghee (optional) - 1/4 cup

Time: about 30 min
Servings: 3-4

Method:
Heat a pain and dry roast the rice and dal. Add cumin seeds, ginger, asafoetida and pepper and 4 tsp ghee. Cover with water and cook covered until the dal is cooked (alternatively, pressure cook for 15-20 min). Garnish with cashews if desired. Serve with sambar/kuzhambu and fried papad.

Source: Traditional recipe, this version adapted from the one here.
Author: Shrinkingsodacan

Dosa (rice/lentil pancake)

2009-01-29T21:33:00.002-05:00

Once you have the idli/dosa batter ready, dosas are easy to make and make the perfect crispy snack any time of day!

Ingredients:
Idli/dosa batter - about 3/4 cup
Ghee/oil - about 1 tsp

Time: 5 min
Servings: 1

Method:
Heat a few drops of oil/ghee in a pan. Pour the batter onto the center of the pan, and spread it out with a ladle just like a pancake, spiralling outward towards the edges, making it as thin as possible without the dosa falling apart. Pour some ghee/oil along the edges and also on top of the dosa and fry for a couple of minutes. Repeat procedure for the other side. Serve hot with sambar and/or coconut chutney and/or molagapodi.

Fried Idli

2009-01-29T21:27:00.002-05:00

A tasty snack that takes care of any leftover idlis!

Ingredients:
Idli - 1
Ghee/butter - about 1/2 tsp

Time: 5 min
Servings: 1

Method:
Heat some ghee in a pan, and fry the idli until each side is crispy and golden brown. Enjoy with hot sauce if desired!

Idli (steamed rice/lentil cakes)

2009-01-29T21:09:00.002-05:00

Alright, you'll need idli plates for this, but I think it's totally worth it!

Ingredients:
Idli batter, prepared according to this recipe

Time: 15-20 min
Servings: Batter made from 1 cup of dry udad dal makes 12-15 idlis.

Method:
Grease the idli plates with a little bit of oil (optional) so the idlis are easily removed. Add some batter to each of the cups. Heat water in a big container and plate the idli plates in the vessel. Steam covered for 10-15 minutes or until when fork inserted into the top idlis comes out clean. If pressure cooking, do so without the whistle. When done, remove immediately from the container so that steam does not condense on the idlis. Remove the idlis into a container and serve hot with sambar and/or coconut chutney and/or molagapodi. To make sambar idlis, you can soak the freshly-made idlis in sambar for 10 minutes.

Author: Shrinkingsodacan

Idli/Dosa Batter

2009-01-29T20:53:00.004-05:00

Idlis (rice cakes) and dosas (rice pancakes) are, alongwith vadas (savoury deep-fried lentil doughnuts), part of a typical South Indian breakfast or a light snack any time of day. They are considered "fast food" because once you have a ton of the batter ready, it only takes a few minutes to prepare them. They are served with sambar and coconut chutney and also molagapodi (spice powder). The batter for idlies and dosas is a fermented mixture of split black gram (udad) dal and cream of rice (rice rava or idli rava, but you can use regular rice, too).

Ingredients:
Split black gram (udad) dal - 1 cup
Cream of rice (or regular rice) - 2 cups
Salt - to taste

Time: approx 12-15 hours

Method:
Wash and soak the udad dal for about 5 hours in a warm place (I use the oven). Drain and grind into a fine, thick paste, adding some water if necessary (not a lot, though! Just enough to be able to grind the dal/rice!)
If you don't have cream of rice, you'll have to wash and soak the rice separately, for the same amount of time. Grind this separately.
Now, to mix the two pastes, you'll need a large container (as the mixture ferments, it increases in size, so be careful to choose a big vessel). First, add the udad dal paste, and then slowly mix in the rice paste or the cream of rice, making sure no lumps are formed. Add as little water (optionally, you can add a few tablespoons of yogurt!) as possible, making sure the batter is thick and smooth. Store in a warm place overnight (8 hours).
When it is time, the batter smells sour and will have increased in size. Add salt and mix well. You are now ready to make dosas or idlis!

Author: Shrinkingsodacan

Sambar Powder ("Curry Powder")

2009-01-29T20:46:00.003-05:00

Sambar is a lentil-based spicy soup from South India. Rice mixed with sambar is one of the staples of Southie dining (first course: either a spice powder or lentils with rice, second course: sambar with rice, third course: rasam with rice, fourth course: yogurt with rice)
Sambar powder is a blend of spices that can be stored in airtight containers for a years. You need about 1 tbsp of the powder each time you make sambar.

Ingredients:
Dried red chillies - 2 cups
Chana dal - 1/4 cup
Split pigeon peas (toor dal) - 3/4 cup
Fenugreek (methi) seeds - 1-2 tsp
Coriander seeds - 2 cup

Time: 10 min

Method:
Dry roast the ingredients separately until they start to turn brown. Cool and grind together. Store in an airtight container until needed.

Author: Shrinkingsodacan

Paal Payasam (Rice Kheer)

2009-01-20T00:57:00.002-05:00

Ingredients:
Rice - 1 cup
Milk - 4 cups
Sugar - 1 cup
Cardamom, powdered - 1 tsp

Cooking time: about 45 min
Servings: 5-6

Method:
Cook the rice in 2 cups of water. Heat the milk and dissolve the sugar. When the milk starts to boil, add the cardamom and rice and cook covered on medium heat, stirring occasionally. After the milk has reduced to about 1/2 its volume, cook on low flame, stirring frequently until you are left with a thick liquid and the rice is soft and mushy. Serve warm or chilled.
Optionally, garnish with cashews and/or raisins fried in ghee.

Author: Shrinkingsodacan

Semiya Payasam (Vermicelli Kheer)

2009-01-20T00:47:00.003-05:00

Ingredients:
Vermicelli - 1 cup
Water - 3/4 cup
Sugar - 3/4 cup
Milk - 1 cup
Cardamom seeds, ground - 1/2 tsp
Cashews and raisins (optional) - 1/2 cup

Cooking time: 15 min
Servings: 3

Method:
Roast the vermicelli in a little ghee until golden brown. Boil the water and add vermicelli, cook covered until soft. Mix in the sugar and milk and cook covered until the milk boils. Cook uncovered on a low flame for a few more minutes until the raw smell of vermicelli disappears and you can smell the cardamom. The payasam is now ready.
Fry the cashews and raisins in ghee and mix into the payasam.
Serve warm or chilled.

Author: Shrinkingsodacan

Vegetable fried rice

2009-01-17T11:42:00.002-05:00

Got some cooked rice left over from last night? Here's one quick way to transform it into a tasty lunch!

Ingredients:
Rice, cooked - 1/2 cup
Onion, sliced - 1/2 large
Bell pepper, chopped - 1
Chickpeas - 1/2 can
Peas and carrots - 1/2 cup
Cumin seeds - 1/2 tsp
Oil - 1 tbsp
Salt - to taste
Water - 1 cup
Coriander leaves and lemon juice - garnish

Servings: 1-2
Cooking time: 15 min

Method:
Microwave the chickpeas in 1/2 cup of water for 5 min. Set aside.

Heat the oil in a wok. Sputter the cumin seeds and add the onion and bell peppers. When the onions turn golden brown, add the peas and carrots and water. Cook for 5 min, and add the rice and salt. Mix well and cook on medium/low flame for 5-10 min. Garnish with coriander leaves and lemon juice.

Author: Shrinkingsodacan

Whole Masoor Dal v2.0

2009-01-12T22:12:00.003-05:00

Ingredients:
Whole masoor dal - 2 cups
Water - 6 cups
Green chillies, slit lengthwise - 3 small
Potato, cut into 8 pieces - 1 large
Turmeric powder - 1/2 tsp
Coriander powder - 1/2 tsp
Onion, sliced - 1/2 of a large one
Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Ginger-garlic paste - 1 tsp
Tomato paste - 1-2 tsp (optional)
Coriander leaves - 1 strand
Oil - 2 tbsp

Time: ~45 min (if using cooker, ~25 min)
Servings: 5

Method:
Wash the dal 2-3 times and drain the water. Soak in water for 10 minutes. Drain. In a big pot, boil 6 cups of water with turmeric powder. Add the dal, green chillies, turmeric, coriander powder and potato to this water and cook on medium high heat, stirring occasionally, until the dal is thoroughly cooked. Optionally, you could cook the crap out of the water/dal/turmeric mixture in a pressure cooker for three whistles. You should end up with a creamy mixture either way.
Heat the oil in a wok, add mustard and cumin seeds, and the ginger-garlic paste and stir for a minute. Now mix in the onions and fry until they are golden brown. Add the tomato paste and mix well. Stir in the dal mixture and heat, stirring occasionally, on medium-low heat for 10-15 minutes.
Garnish with coriander leaves and optionally lemon juice.

Author: Shrinkingsodacan

"Cream" of Spinach (or Kale) (and Mushroom) Soup

2008-12-07T22:26:00.004-05:00

Ingredients:
Soup:
Spinach or kale (fresh or frozen) - 1 lb
Onion, finely chopped - 1 medium
Ginger, finely chopped - 2" piece
Green chillies, slit lengthwise - 3-4
Mushrooms, sliced (optional) - 5-6
Sugar (optional) - 1 tsp
Oil - 2 tbsp
Salt - to taste

"Cream:"
All purpose flour, roasted - 1 tbsp
Butter - 1 tbsp (I used 1/4 cup cottage cheese)
Milk - 1 cup

Servings: 5-6
Cooking time: 30 min

Method:
Heat the oil and add the onions and sugar. Fry the onions until translucent. Now add the spinach/kale and mix well. Heat covered, mixing occasionally until it loses most of the water. Mix in the ginger and green chillies and mushrooms if using. Fry for a few more minutes. Now add enough water up to cover the vegetables and cook for 7-10 minutes. Blend until smooth and reheat on low flame with 1-2 cups of water. Add salt to taste and mix well.
In a separate vessel, heat the butter and add the milk. Slowly add the roasted flour, mixing well until you are left with a thick liquid. Add this to the soup and stir well. Simmer for a few more minutes. Serve hot with croutons and/or crisp fried onions.

Source: Mother's recipe
Author: Shrinkingsodacan

Apple Pie

2008-11-25T14:16:00.004-05:00

Super Apple Pie
courtesy Alton Brown, 2008, Good Eats

NOTES:

Be careful with the whole idea of cooking the pie on the floor of the oven. This can be a disaster depending on what type of oven you have. Mine is gas powered, with the flames just under the floor of the oven. Needless to say, it took about 3 minutes for the cookie sheet to discolor and the parchment paper to completely disintegrate in a large cloud of smoke. I ended up using the same cooking time as in the recipe, but all on the bottom shelf of the oven, and everything turned out great.

I went with all butter for the crust, rather than butter and vegetable shortening. Also substituted black pepper for grains of paradise, and left out the apple jack.

Ingredients

For the crust:

* 6 ounces unsalted butter, cut into 1/2-inch pieces
* 2 ounces vegetable shortening, cut into 1/2-inch pieces
* 5 to 7 tablespoons applejack
* 12 ounces all-purpose flour, approximately 2 3/4 cups, plus extra for dusting
* 1 teaspoon table salt
* 1 tablespoon granulated sugar

For the filling:

* 3 to 3 1/2 pounds apples, mixture of Granny Smith, Honeycrisp, Braeburn and Golden Delicious, about 6 large apples
* 1/2 cup sugar, divided
* 3 tablespoons tapioca flour
* 2 tablespoons apple jelly
* 1 tablespoon apple cider
* 2 teaspoons freshly squeezed lime juice
* 1/4 teaspoon kosher salt
* 1/4 teaspoon freshly ground grains of paradise

Directions:

For the crust:

* Place the butter, shortening and applejack into the refrigerator for 1 hour.

In the bowl of a food processor, combine the flour, salt and sugar by pulsing 3 to 4 times. Add the butter and pulse 5 to 6 times until the texture looks mealy. Add the shortening and pulse another 3 to 4 times until incorporated.

Remove the lid of the food processor and sprinkle in 5 tablespoons of the applejack. Replace the lid and pulse 5 times. Add more applejack as needed, and pulse again until the mixture holds together when squeezed. Weigh the dough and divide in half. Shape each half into a disk, wrap in plastic wrap and refrigerate for at least 1 hour and up to overnight.
For the filling:

Peel and core the apples. Slice into 1/2-inch thick wedges. Toss all of the apples with 1/4 cup of the sugar, place in a colander set over a large bowl and allow to drain for 1 1/2 hours.

Transfer the drained liquid to a small saucepan, place over medium heat and reduce to 2 tablespoons. Set aside to cool. Toss the apples with the remaining sugar, tapioca flour, jelly, cider, lime juice, salt and grains of paradise.
For assembling and baking the pie:

Preheat oven to 425 degrees F.

Remove one disk of dough from the refrigerator. Place the dough onto a lightly floured piece of waxed paper. Lightly sprinkle the top of the dough with flour and roll out into a 12-inch circle. Place into a 9 1/2 to 10-inch tart pan that is 2-inches deep. Gently press the dough into the sides of the pan, crimping and trimming the edges as necessary. Set a pie bird in the center of the bottom of the pan.

Place the apples into the unbaked pie shell in concentric circles starting around the edges, working towards the center and forming a slight mound in the center of the pie. Pour over any liquid that remains in the bowl. Roll out the second pie dough as the first. Place this dough over the apples, pressing the pie bird through the top crust. Press together the edges of the dough around the rim of the pie. Brush the top crust with the reduced juice everywhere except around the edge of pie. Trim any excess dough. Place the pie on a half sheet pan lined with parchment paper and bake on the floor of the oven for 30 minutes. Transfer to the lower rack of the oven and continue to bake another 20 minutes or until the apples are cooked through but not mushy. Remove to a rack and cool a minimum of 4 hours or until almost room temperature.

BNH

The HopChefs Menu

Sindhi Baingan Sabzi (Eggplant)

Green beans curry with coconut

Ham Cake

Mushroom Cornbread Stuffing (James' Recipe)

Stir-fried green beans

Whole Moong Dal Khichdi

Idli Upma

Mixed Vegetable Khalsa

Chicken Mughlai

Baghaara Bhaat (Fried Rice)

Murgh Saagwala (Chicken in Spinach)

Matar (Green Peas) Pulao

Brown Vermicelli (Semiya) Upma

South Indian Style Vegetable Kurma

Pasta with Chickpeas and Charred Tomatoes

Ingredients

Preparation

Broccoli Cheddar Soup

Ingredients

Directions

Leek Potato Soup

Ingredients

Directions

Spinach/Fenugreek Leaf Pakodas

Moong Dal (Split Green Gram) Soup

Spinach (or Kale/Chard/Fenugreek) Paratha

Daali Thoy (Toor dal)

Delicious cauliflower soup

Potato Stew

Spicy Green Beans

Karu Vepalai (Curry leaf) Podi (Powder)

Ginger Sweet Potato Pie

Chundakkai (Turkey Berry) Kuzhambu

Mixed flour dosa

Milagai Podi (Spice powder for idlis/dosas)

Thengai Sevai (Coconut with Rice Noodles)

Thengai Thugayal (Coconut Chutney)

Risotto with Butternut Squash and Sage

Aloo (Potato) Tikki

Fried Potatoes

Besan (chickpea flour) Cheela

Indian style home fries

Gajar (Carrot) Halwa

Green Pulao

Rajma (Kidney Beans)

Chard Risotto

Tondli (gherkin) curry

Mixed Vegetable Curry

Peas 'n' Beans Kari

Tadka Dal (Seasoned lentils)

Thippili (Long Pepper) Rasam

Keerai (spinach) Kuzhambu

Ginger Rasam

Stuffed Karela (Bitter Gourd)

Eggplant with "curry powder"

Milagu (pepper) Kuzhambu (Stew)

Drumstick Kootu

Mysore Rasam

Spaghetti with creamy chili-mushroom sauce

Easy Rava Upma

Potato Samosas

Crystallized Ginger

The Barefoot Contessa's Ultimate Ginger Cookies

Ingredients

Directions

Preheat oven to 350°F.

Line 2 sheet pans with parchment paper.

Sift together flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine the mixture with your hands.

Beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the speed to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute.

With the mixer on low, slowly add the dry ingredients, then mix on medium speed for 2 minutes.

Add crystallized ginger and mix until combined.

Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch ball and then flatten them lightly with your fingers.

Press both sides of each cookie in granulated sugar and place on sheet pans.

Bake for exactly 13 minutes. The cookies will be cracked on the top and soft inside.

Let the cookies cook for a minute or two and the transfer to wire racks to cool completely.

Jeera Milagu Rasam (Cumin & Pepper Soup)

Quinoa Vegetable Masala

Matar Paneer (Peas 'n' Cheese)

Toor Dal (Split Pigeon Pea) Soup