Quick Multi-flour Dosas (South Indian Savoury Pancakes)

Ingredients:
Wheat flour - 1/2 cup
Rava (semolina) - 1/2 cup
Rice flour - 1/2 cup
Salt - 1 tsp or to taste
Curry leaves, chopped - 6-8 (optional)
Cumin seeds - 1/2 tsp (optional)
Oil (preferably sesame seed) - a few tbsp
Water - approximately twice the volume of flour used


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

Method:
Mix the flours and salt (and optionally, the cumin seeds and curry leaves) together in a bowl. Gradually add water, mixing well to form a thin batter (it took me just under 3 cups). Heat a griddle and spread a few drops of sesame seed oil. With a ladle, pour about 1/2 a cup of batter onto the griddle and immediately spread it with the round bottom of the ladle, gently pressing down in a slow spiral motion starting from the center. (If the batter is too thick, it will start sticking to the bottom of the ladle and leave holes in the dosa.) Sprinkle a few drops of oil on the top side of the dosa. As it loses moisture, the colour of the top side will slowly darken (You'll be able to see slightly darker regions the minute you start spreading the batter with the ladle). When the entire top side has changed colour (takes under a minute if the griddle is hot enough), use a spatula to flip it over. Repeat procedure on this side. Serve hot with coconut chutney, milagai podi and/or yogurt.


Author: Shrinkingsodacan

Cabbage Poriyal (South Indian Cabbage Stir Fry)

Ingredients:
Cabbage, shredded - 1 med
Green chillies, slit lengthwise - 2-3
Curry leaves - 5-6
Mustard seeds - 1 tsp
Udad dal (black gram lentils) - 1 tsp
Coconut, grated - 4 tbsp
Oil - 2 tbsp
Cumin powder - 1 tsp
Pepper powder - 1/4 tsp
Salt - 1 tsp


Time: 15 min
Serving size: 2-3

Method:
Heat the oil in a wok and add the mustard seeds and udad dal. When the seeds begin to crackle and the dal starts turning brown, add the curry leaves and green chillies. Stir to coat well. Now add the cabbage, cumin and pepper powder and coconut and mix well. Cook for a few minutes. Add salt, then cook covered on a medium flame for a few more minutes. Serve hot with rice or chapatis.

Author: Shrinkingsodacan
Source: This recipe

Colourful Pulao

Ingredients:
Basmati rice - 3 cups
Ghee - 6 tbsp
Cloves - 5
Green cardamom pods - 5
Bay leaves - 2
Salt - 1.5 tsp
Water - 1.3 liters (a little over 5 cups)
A few drops each of yellow, green and red food colouring

Servings: 6-8
Time (cook+prep):

Method:
Wash the rice, drain and set aside in a strainer. Heat the ghee in a saucepan and toss in the cloves, cardamoms, bay leaves and salt. Lower the heat and add the rice. Stir for 2 min. Add the water and bring to a boil. Cover and cook on reduced heat for 15-20 min. Pour a few drops of each colouring at different sides of the pan. Leave standing for 5 min, then mix gently and serve.

Author: Shrinkingsodacan
Source: Shehzad Husain & Rafi Fernandez' book

Balti Butter Chicken

Ingredients:
Chicken breast, cubed - 1.5 kg
Greek yogurt - 1 cup (250 ml)
Almonds, skinned - 1 cup
Red chili powder - 2.5 tsp
Bay leaves - 4
Cloves - 4-6
Cinnamon - 2 sticks
Garam masala - 2 tsp
Green cardamom pods - 6
Ginger-garlic paste - 1 tbsp
Tomatoes - 3 (or 2/3 of a can)
Onions - 2 large
Kasuri methi (dried fenugreek leaves) - 1 tbsp
Coriander leaves - 2 tbsp chopped + a few sprigs for garnish
Light cream - 6 tbsp
Salt - Just under 2 tsp
Butter, unsalted - 200 g (about 8 tbsp)
Oil - 2 tbsp

Servings: 6-9

Time (cook+prep):

Method:
Mix together half of the ginger-garlic paste, half the chili powder, half the garam masala and 1/2 tsp salt together and rub into the chicken pieces. Heat the oil in a wok and sauté the chicken pieces for a few minutes (they should not cook all the way through). Remove the chicken pieces and set aside. In the same oil, add the rest of the dry spices and fry for a minute or two, then add the onions and the remaining ginger-garlic paste and fry for a couple of minutes. Add the kasuri methi and mix well, and fry until the onions start turning golden. Add the tomatoes, stir and cook covered on a medium flame so that the tomatoes blend into the spice mixture. Cool the mixture and grind to a fine paste.

Melt the butter in a pan without letting it smoke. If any liquid has separated from the chicken, add it to the hot butter. Mix in the ground paste and cook for 5-10 min. Lower the flame to medium and mix in the chopped coriander leaves and cream. After a few minutes, add the chicken and simmer for a few more minutes. Serve warm garnished with coriander sprigs.

Author: Shrinkingsodacan
Source: A mix of the recipes from Shehzad Husain & Rafi Fernandez's book and this Vahrevah recipe.

Aloo Palak (Potatoes with spinach) - gravy version

Ingredients:
Potatoes, peeled and cut into bite size pieces - 3 large
Spinach leaves, fresh - 1 big bag
Cumin seeds - 1/2 tsp
Onions, finely chopped - 2 med
Green chillies, slit lengthwise - 2
Ginger-garlic paste - 1 tsp
Red chili powder - 1 tsp
Coriander powder - 1 tsp
Garam masala - 1 tsp
Water - 1.5 cups
Oil - 1 tbsp
Salt - 1 tsp or to taste

Time: 10 min prep + 30 min cook
Servings: 4-5

Method:
Heat a tsp of oil in a wok and sautée the potato pieces for a few minutes. Set aside.

Blanche the spinach leaves and immediately dunk in cold water. Drain and set aside.

In a wok, heat 1 tbsp of oil and add the cumin seeds. When they start to splutter, add the onion and fry until translucent. Mix in the ginger-garlic paste and fry for a few minutes. Now add the red chili powder and coriander powder and mix to coat well. If the mixture is too dry, you can add a small amount (1 tsp?) of water and mix well. Add the spinach leaves, stir fry for 5 min and add the potato pieces and garam masala (once again, if mixture is too dry add a tsp of water). Cook for 7 min on low heat.  Add enough water to cover the potato pieces. Add salt and cook on medium flame until the potatoes are cooked through (10-12 min). Serve hot with chapatis or rice.

Author: Shrinkingsodacan
Source: Based on this recipe.

Sindhi Baingan Sabzi (Eggplant)

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

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