Chicken curry with pureed vegetables

Ingredients:
Chicken legs, skinned - 8-10
Onion, sliced thinly - 1 large
Ginger-garlic paste - 1 tsp
Turmeric powder - 1/2 tsp
Red chilli powder - 1 tsp or to taste
Garam masala powder - 2 tsp
Potatoes, diced into large pieces - 4
Tomatoes, quartered - 3 large
Oil - 4 tbsp
Cloves - 6
Cardamom - 6 pods
Green chillies, sliced lengthwise - 6 medium
Lemon juice - 1/2 cup or to taste
Salt - about 1.5 tsp or to taste
Optional:
Boiled green vegetables (zucchini, spinach, green beans, peas) - 4 cups

Time: (cook + prep) about an hour.
Servings: 6-8

Method:
If using them, purée the boiled green vegetables and set aside.

Heat 3 tbsp oil in a big vessel (I used a pressure cooker). Add the cloves and cardamom and stir fry for a couple of minutes, then add the onion, salt, and ginger-garlic paste and sauté.

When the onions start turning golden brown, if all the oil has been absorbed, add the remaining oil and mix well. Add garam masala and turmeric and stir for a couple of minutes. Add the tomato pieces and mix well, letting it cook for a couple of minutes.

Place the chicken legs in the container, and turn them enough to coat with the sauce. Add water to the level of the chicken legs. Add the potato pieces. Cover and cook for 30 min on a medium-low flame (I used a pressure cooker).

If using them, pour the puréed vegetables over the gravy and mix well. Cook for another 10 min.

Before serving, mix the lemon juice into the gravy. Garnish with coriander leaves.

Author: Shrinkingsodacan
Source: A variation of Naslim's recipe

Mom's Aval (flattened rice) Upma

Introduction:
Upma = "uppu" (salt) + "maavu" (flour). Those are the basic ingredients, and there are therefore many variations of this dish. It is one of the most ubiquitous breakfast dishes in South India, and can be enjoyed at any time of day either as a snack or a meal. This version uses flattened rice, which is sold at Indian stores as either "aval" or "poha". This is really quick dish to make -- ten minutes at best, and is therefore a great option for when you're hungry.

Ingredients:
Aval - 2 cups
Onion, sliced - 1 medium
Dried red chillies - 3-4
Curry leaves - a stalk
Coriander leaves, chopped - 1/2 cup
Jeera (cumin seeds) - 1 tsp
Udad (split black gram) dal - 1 tsp
Chana (split Bengal gram) dal - 1 tsp
Cashews, halved (optional) - 1 tbsp
Haldi (turmeric powder) - 1/2 tsp
Oil - 1 tbsp
Salt - to taste
Lemon juice (optional) - 1 tsp or to taste

Method:
Wash the aval in cold water. Drain most of the water out, and leave for five minutes. Do not over-soak, otherwise it becomes soggy.
Heat oil in a wok. Add the cumin seeds. When they splutter, add the chana and udad dals (and cashews, if using) and fry till they start to turn brown. Add curry leaves and fry till crisp. Add the red chillies and onion. Fry till onions are translucent. Add turmeric and salt, mix well. Add the drained aval, mix well. Garnish with coriander leaves. Before serving, garnish with lemon juice if desired.

Enjoy hot! To add extra crispy texture, sprinkle sev on each serving.

Source: Mom's recipe
Author: Shrinkingsodacan

UPT Kuzhambu - quick, thick, spicy, & sour gravy with minimal ingredients

Introduction:
Kuzhambu is a soup/gravy dish from South India. It derives sourness from either tamarind or kokum, and also incorporates fried dals. On occasion, one has nothing lying around at home but dry ingredients -- dals, chilli powder, etc. My mom improvised this gravy so we wouldn't have to eat just plain rice. Leftover gravy can be incorporated into the next batch, so by the end of the week it was a mixture of flavours. My brother dubbed it "Uuru Peru Teriyaada Kuzhambu" (the kuzhambu that doesn't remember its origins), or UPTK.

Ingredients:
The ingredients can vary depending on availability at home. The basic recipe only requires you to temper some dry spices in oil, then make a gravy with some spice powders and a souring agent -- you can use tamarind if you have it, or tomatoes. The last step is to thicken the gravy.
Mustard seeds - 1 tsp
Udad dal - 1 tsp
Methi (fenugreek) seeds - 1/2 tsp
Curry leaves - a stalk (optional)
Red chillies - 3 (or just add more chilli powder)
Turmeric powder - 1/2 tsp
Hing (asafoetida) - a pinch
Tamarind paste - 2 tbsp (or use chopped tomatoes)
Sambar powder (or just use chilli powder) - 1 tsp
Water - about 1 cup
Salt - to taste

Method:
Heat the oil and fry the mustard seeds and udad dal till they splutter. If adding curry leaves, do so and fry till crisp. Add tamarind paste (or tomatoes), salt, and water, mix well. Add turmeric, hing, and sambar powder (or chilli powder). Cover and bring to boil on medium flame. Uncover and cook until as thick as desired.

Mix into white rice and add some ghee if desired. Enjoy with fried papad or potato chips.

Source: Mom's recipe
Author: Shrikingsodacan

Pulikaachchal (spiced tamarind paste)

Introduction:
"Puli" = tamarind, "kachch" = cooking/drying. Pulikaachchal is a tamarind-based spicy paste that is mixed with rice to make puliyodharai/puliyogarai (tamarind rice). It is a deliciously sour paste that can also be enjoyed as a sandwich spread. Each serving only requires about a tablespoon, and the paste can be stored in the fridge for quite a while.

Ingredients:
For powder:
Toor (split pigeon peas), urad (split black gram), and chana (split Bengali gram) dals - 2 tbsp each
Methi (fenugreek) seeds - 1/2 tsp
Dried red chillies - 10
Oil - 1/2 tsp
For sauce:
Oil - 4-5 tbsp (3 when frying, 1-2 when mixing in the powdered spices)
Mustard seeds - 1 tsp
Toor, udad, and chana dals - 1 tsp each
Methi seeds - 1/2 tsp
Curry leaves - 2 stalks
Peanuts, roasted - a handful
Hing (asafoetida) - a pinch
Turmeric powder - 1/4 tsp
Tamarind pulp from concentrate - 2 tbsp or to taste
Salt - to taste

Method:
One by one, roast the dals in the "for powder" section till they start to turn brown. Set aside. Heat the oil and roast the red chillies till you they start to turn brown. Let the ingredients cool and then grind to a fine powder.

Heat 3 tbsp oil in a wok. Add mustard and methi seeds. When the mustard seeds start to splutter, add the toor, chana, and udad dals. Add curry leaves and fry till they are crisp. Add peanuts and fry till coated with oil. Add hing and turmeric powder and fry for a couple of minutes. Add the tamarind pulp and 2 cups of water. Bring to boil on a medium flame, stirring occasionally. Lower the flame, add the powdered spices and 1-2 more tbsp oil, stir well to avoid lumps, and simmer to thicken the sauce till it has the consistency of a thick paste.

Mix with rice to make puliyodharai, adding a little ghee or sesame oil if necessary. Enjoy with crunchy sides like potato chips or fried papad! Can also be spread onto bread slices for a tasty sandwich.

Source: Mom's recipe
Author: Shrinkingsodacan

Coriander beef fry

Ingredients:
Beef - 1 kg, cut into large pieces
Coriander leaves - 2.5 bunches
Ginger - 6" piece, chopped fine (or about 3/4 cup)
Garlic - 8 cloves, chopped fine
Red chillies - 4 long, slit lengthwise
Coconut milk - 1.5 cups
Thai basil leaves - 4 stalks (optional)
Eggplant - 1 large, cut into bite-size pieces (optional)
Ghee - 3 tbsp
Salt - to taste

Method:
Add coconut milk and 1/4 cup water to blender, and coarse blend half of the ginger, half the garlic, and two red chillies. Add the coriander bunches in three portions, coarsely blending each time. Add salt and blend till no large pieces remain.

In a pan (or pressure cooker), heat the ghee. Add the remaining ginger, garlic, and red chillies. Add the beef and fry till all sides are sealed. Add basil leaves and fry till coated, add eggplant pieces and repeat. Lower the flame and add the blended liquid. Cook covered till beef is tender and cooked through (or pressure cook one whistle on a low flame).

Serve hot with rice or chapatis.

Author: Shrinkingsodacan

Pudina (Mint) Chicken

Ingredients:
Chicken, cut into pieces - 1 lb
Coriander leaves, chopped coarsely - 2 bunches
Mint leaves, chopped coarsely - 1 bunch
Long green chillies - 4-6
Fresh red chillies - 2
Ginger-garlic paste - 2 tsp (or use fresh ginger and garlic coarsely chopped)
Onion, large, chopped fine - 1
Tomato, large, chopped fine - 1
Garam masala - 2 tsp
Coriander powder - 2 tsp
Water - 1.5 cups
Cornflour or besan (chickpea flour) - 2 tbsp
Oil - 2-3 tbsp
Salt - to taste

Time (cook+prep): about 30 min

Method:
Take 1/4 cup water in a blender and throw in the chillies and ginger & garlic. Blend for a few seconds, then add half the coriander leaves. Blend a few more seconds, then add another ~1/4 cup of water. Now add the rest of the coriander leaves and blend for a minute or so. Lastly, add the mint and blend well, adding small amounts of water if required, in order to make a thick paste.

Heat 2 tbsp oil in a wok, and add the onions. Fry on a medium flame until golden brown. Add the coriander-mint paste and salt and fry until the excess water evaporates and the oil separates to the sides. Now add the chicken pieces and fry for 5 min. Mix in the garam masala and coriander powder and fry another 2 min. Stir in the water and cook covered on a medium flame for 20 min. Take the besan or cornflour in a bowl, add about 1 tbsp of the water from the gravy, whisk into a uniform thick paste, adding slightly more gravy if necessary. Pour paste into the wok, mix well to thicken the gravy. Serve hot with chapatis or rice.

Author: Shrinkingsodacan

Multiflour dosa

Ingredients:
All-purpose flour or whole wheat flour - 2/3 cup
Rice flour - 1/3 cup
Flax powder - 1/4 to 1/3 cup
Salt - to taste
Garam masala - 1 tsp (optional)
Thai red chilli, chopped fine - 1 medium (replace with serrano pepper for lower heat)
Cumin seeds - 1/2 tsp
Ginger, chopped fine - 1 tbsp
Coriander leaves, chopped fine - 4 strands
Spinach or other crisp leafy greens, chopped fine - 1 cup
Sesame oil (or vegetable oil) - 1/2 cup

Time (cook+prep): 15 min
Servings: makes ~4 dosas

Method:
Mix all the ingredients except for the oil in a large bowl. Slowly add water, stirring with a whisk to avoid lumps. You're aiming for pancake batter consistency.

Pour out one ladle on a hot griddle, gently spread the batter out into a ~6" circle (It doesn't have to be very thin, cooking uncovered on the griddle will dry it out sufficiently). Pour sesame oil all around the edges, and drizzle a little on top. Cook until the bottom is crisp and golden brown. Flip and cook the other side.

Serve hot with your favourite sauce.

Author: Shrinkingsodacan