Recipes from all over India (and a few foreign ones too)

Sookha aloo mutter

2011-12-09T02:17:00.000-08:00

4 potatoes (peeled)
1 bowl peas
3 small onions
1/2 inch ginger (or to taste)
Ground masala: 1/2 inch cinnamon, 3 cloves, 2 cardamoms, 3 buds of anise, 5 peppercorns. Make a powder using a mortar and pestle.
Masalas: Asafetida, Coriander powder, cumin powder, garam masala, red chilli powder, amchur powder, salt.
Oil for cooking

Recipe:

Parboil potatoes and peas in a cooker for 3 whistles.

Heat oil in a karahi (wok).

Add hing (Asafetida) when the oil is hot.

Add ground masala

Add minced ginger and fry for 30 seconds on medium flame.

Turn flame to High, add Onions, and fry till golden brown.

Add Potatoes and Peas.

Cook till the potatoes and peas are almost cooked.

Add the rest of the masalas, and wait till the potatoes are well cooked.Add a little water if the masalas stick to the pan to avoid burning.

Chainsoo (Uttaranchal recipe - urad dal)

2011-05-10T00:52:00.000-07:00

Urad dal (whole) - 1 cup

Oil - (preferably mustard) : 1/2 cup

Garlic - 4 to 5 cloves

Cumin seeds - 1 tsp

Black pepper - 4 nos

Red chillies (whole) - 4 to 5

Asafetida - 1 pinch

Dry coriander powder - 1/2 tsp

Red chilli powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Water - 3 cups

Salt - to taste

Garam Masala - 1/2 tsp

Procedure

Roast urad dal for 3-5 minutes until it becomes aromatic. Grind the roasted seeds to a coarse powder.

Heat oil in Karhai. Add garlic cloves, cumin seeds, red chillies, black pepper, and hing (asafetida)

Add dal powder and roast for 1-2 minutes. Add turmeric powder, coriander powder, red chilli powder, salt and water. Bring to a boil.

Cover and cook till the dal becomes very soft. Simmer for 20-30 minutes.

Garnish with garam masala and coriander leaves.

Toor dal with Capsicum

2011-05-03T00:52:00.000-07:00

Ingredients

Toor dal (cooked and mashed) - 1/4 cup
Capsicum (cut into medium sized chunks) - (10-15)
Curry leaves - 10
One tomato cut very small
Mustard seeds (Rai) - 1 tsp
1 inch cinnamon (dalchini)
Fenugreek seeds (Methi ke daane) - (4-5)
Cumin seeds (Jeera) - 1 tsp
Asafetida (Hing) - 1 pinch
Turmeric powder (Haldi) - 1/2 tsp
Cumin (Jeera powder) - 1/2 tsp
Coriander (dhania) powder - 1 tsp
Red chilli powder - to taste
Salt - to taste
Amchur (dry mango powder) - to taste
1 - 2 tbsp oil

Procedure:

Heat oil in a kadai (wok)
Add mustard seeds. After they stop spluttering, add dalchini, hing, jeera, and methi seeds. Saute for 10 seconds on a medium flame.
Add Kadi patta (curry leaves)
Add the dal and around 1 cup water (if the dal is very thick)
Add Haldi
Add the capsicum and cook on medium flame for 10 minutes
Add salt, red chilli powder, jeera powder, dhania powder, amchur powder and mix.
Add tomatoes and cook for another 2-3 minutes.

Goes well with both rotis and rice.

Maamidikaayi pappu (Mango dal - Andhra Recipe)

2011-03-30T00:46:00.000-07:00

Ingredients

Tur dal - one cup

Mango - One, cut into medium-sized cubes. Leave out the seed :)

Turmeric - 1/2 tsp

Green Chillies - to taste

Red Chillies - to taste

Curry leaves - 10

Hing (Asafetida) - 1 pinch

Rai (Mustard seeds) - 1 tsp

Jeera (Cumin seeds) - 1 tsp

Methi (Fenugreek seeds) - 10

Groundnut - 10

Garlic pods (optional) - 2-3 cloves

Oil - 2 tbsp

Salt - to taste

Ghee - 1 - 2 tbsp

Procedure

Cook tur dal, turmeric, and cut mango in pressure cooker. The dal and mango should be in separate containers. Remove excess water, mash well. Mix the dal and mangoes. The dal should be thick.

Heat oil in a seasoning pan (small kadai). Add rai. When they stop spluttering, add jeera, methi seeds, hing, garlic, groundnut seeds, green chillies, curry leaves, and red chillies in that order.

Add the seasoning to the dal.

Add salt, and mix well.

Simmer on low flame for 10 minutes ensuring that the dal doesn't get burnt. Add a little water if necessary.

Add a dollop of ghee (clarified butter). Mix well.

Goes best with rice, pickle, and papad.

Zunkha, Jhunkha, Pitla (Maharashtra)

2010-12-22T08:48:00.000-08:00

Ingredients

1 medium sized potato cut to small pieces
1 medium sized onion chopped fine
1/2 inch ginger, cleaned and grated
5-6 curry leaves
1 small lemon
Coriander (dhania) leaves chopped fine
Green chillies or red chilli powder - to taste
Salt - to taste
Besan (chickpea flour) - 2-3 tbsp (make a fine paste in some water)
2 cups water
1 tbsp oil
Mustard Seeds
Hing
Chana dal - 1 tsp
Urad dal - 1 tsp
Turmeric - 1/2 tsp

Procedure:

Heat oil in a kadai (wok)
Add mustard seeds.
When the mustard seeds stop spluttering, add Hing.
Add urad dal and chana dal.
When they turn brown, add curry leaves and green chillies.
After 20 seconds of stir frying, add onions and ginger.
Cook till onions are translucent.
Add potatoes, a little salt and turmeric, and cover and cook till potatoes are done.
Add two cups water, and salt (to taste)
Blend in the besan paste.
Cook till the froth disappears or till you feel it is done. (Taste, Taste!)
Garnish with lemon juice and shredded coriander leaves.

Goes well with both rotis and rice.

Gawar (cluster beans, chaulekayi) sabzi

2010-12-19T23:07:00.000-08:00

If this doesn't get Gawar going into your mouth, nothing will!
Ingredients

Gawar (cluster beans) - 1/4 kilo
Onions - 2 small
Tomatoes - 2 small
Curry leaves
Tamarind paste - 1 to 1/2 tbsp
1/2 tsp turmeric powder
Oil - 1 tbsp
Mustard seeds - 1 tsp
Methi ke daane (Fenugreek Seeds) - 5 seeds
Jeera - 1 tsp
Hing (Asafetida) - 1 pinch
Salt - to taste
Red chilli powder - to taste
6-7 bhakar waadis (if you don't have it, dry roast peanuts, sesame seeds, red chillies, and 2 red chillies, and blend them to a coarse powder)

Procedure

Heat oil in a pressure cooker.
Add mustard seeds. After they stop spluttering, add jeera (cumin seeds), methi ke daane, and Hing.
Add curry leaves and stir fry for 20 seconds.
Add Onions and stir fry till golden brown.
Add tomatoes and stir till tomatoes are done.
Add tamarind paste and turmeric powder and cook till the raw paste of tamarind paste goes away.
Add one cup water, salt, and red chilli powder, and cook for three whistles.
After the pressure cooker cools down, remove lid, and mix in the ground bhakar waadi mixture.

Goes best with rotis or phulkas although you can eat it with rice too.

Tendli (Tondekayi) bhaat - Konkan recipe

2010-12-15T20:42:00.000-08:00

If you are a rice lover from the coast, you'll love this dish!

For the pressure cooker:
Tendli (1/4 kilo) - Slit each tendli lengthwise into four pieces.
Rice - 1 cup
Turmeric powder - 1/2 tsp
Tamarind paste - 2 tbsp (or to taste)
13/4-2 cups water
Salt (to taste)
Masala
2 tbsp coriander seeds
5-6 fenugreek (methi) seeds
4 cloves
1 inch cinnamon stick
4 red chillies (byadgi/kashmiri/low spice variety)
1 tsp mustard seeds
1 tsp roasted gram (chana)
1 tsp urad dal
1/4 cup grated coconut
Seasoning
1 tsp chanal dal
5-6 curry leaves
1 tsp groundnut
1 pinch Hing
Coriander leaves finely chopped.
Procedure

Dry roast the masala in a kadai or frying pan, and grind it without using water to a coarse mixture.
In a pressure cooker, add 1 tbsp oil. When hot, add tendli and stir fry for two minutes. Add tamarind paste, and roast till the raw tamarind smell goes away.
Add washed rice, water, salt, and pressure cook for two whistles. Allow to cool.
After pressure cooker cools, remove the lid, and allow the rice to lose the water content.
Add the masala, ghee (1 tbsp - optional), and mix.
In a Kadai, add oil. When hot, add the Channa dal, hing, and wait till channa dal turns golden brown. Add groundnuts, and roast them. Add curry leaves.
Add the seasoning to the rice.
Garnish with chopped coriander.

Best served with plain curd.

Paneer Pasanda

2010-12-10T08:04:00.000-08:00

Slightly tedious but the end result is mind blowing!

Making the Paneer
Cut 200 gm Paneer into cubes
Make paste of 1 tbsp maida + 1 tbsp cornflour + salt
Coat paneer with paste and deep fry.
In the same oil, deep fry cashewnuts and keep aside.

Masala
Dry roast the following : 1 tbsp coriander seeds + 1 tbsp poppy seeds (khus khus) + 1/2 tbsp Jeera + 1/2 tbsp kalongi seeds. + 1 cinnamon stick + 3 cloves
Add the roasted mixture to 1 cup coconut + 1 inch grated ginger + 2 cut onions + 4 cloves garlic + 1 cup cut coriander leaves + fried cashewnuts.
Grind all the ingredients to a pase using minimum water.

Tomato Puree
Boil two tomatoes in water. Peel skin and make a paste.

Procedure

Heat 3 tbsp oil in kadai
Add paste and cook on low flame till oil separates (15 minutes)
Add tomato puree and cook on low flame for 10 minutes.
Add salt.
Add panneer and cook for a minute
Add fresh cream and mix.

Aate jo Chilro

2010-12-09T04:43:00.000-08:00

Ingredients

1 cup gehun ka aata (wheat flour)
1 small onion (finely chopped)
A few sprigs of coriander (finely chopped)
1 tsp cumin seeds
2 green chillies (finely chopped)
1/2 tsp red chilli powder
1/2 tsp baking soda
Water to get a batter consistency
Oil
Salt

Procedure

Mix all ingredients with water except oil, and make batter ensuring that there are no lumps. The consistency should be the same as that for idli/dosa.
Heat a griddle (tava) and drizzle some oil.
Take a ladleful of batter and spread it on the griddle. Thickness should be more than that for dosa (more like uttappam)
Pour oil on the sides, and shallow fry till golden brown on one side.
Flip and cook the other side too.
Remove from tawa when they are crisp and done.

Serve with curd/chutney.

Besan ka cheela

2010-12-09T01:55:00.000-08:00

Minimum effort, and ideal for breakfast - much better than eating Maggi every day.
Indredients

Besan - 1 cup
Tomato chopped very fine - 1 medium sized
Onion chopped very fine - 1
Coriander leaves (dhania leaf)
Salt
Green chillies chopped very fine
Ginger chopped very fine

Procedure

Sift besan
Add all the vegetables and salt and mix well
Add water to pouring consistency
Take a ladleful of batter and spread on a heated tava.. Add oil on the sides.
Cook on both sides until done

Best eaten with chutney or curd.

Dahi Wada

2010-12-09T01:28:00.000-08:00

The ideal starter when you have someone over for dinner

For the vada
1 cup urad dal soaked overnight
salt
zeera
fine sooji rawa
For the seasoning
Jeera powder
Red chilli powder
Coriander leaves
Imli Chutney
Sweetened and chilled curd

Procedure (for the vada)

Grind the dal to a smooth vaste using minimum water (half cup)
Add salt and jeera (cumin) seeds
Add sooji (optional) and keep aside for 3 hours.
Take tablespoonfuls of the batter and deep fry till golden brown.
Transfer to a plate with absorbent paper.
Soak the vadas in cold water, and squeeze out the water gently.
Arrange them in a bowl.

Seasoning

Add the chilled curd over the vadas.
Add jeera powder and red chilli powder
(optional) Add chaat masala
Spread Tamarind chutney (boil tamarind paste and jaggery. Cool and add roasted jeera powder, garam masala, red chilli powder.)
Garnish with coriander and ginger (Optional)

Kadi Pakodi

2010-12-07T20:02:00.000-08:00

My all time favorite recipe. I wonder how I forgot to post the recipe for this earlier.

For the pakodis:

Cut potoates, onions, and ginger real fine, and mix them well.
Add finely cut coriander and green chillies, and mix well.
Add salt, amchur powder (optional), and mix well.
Add water and besan till you get a binding consistency. You should be able to spoon it without the ingredients dropping off.
Deep fry in oil and keep aside.

For the kadi:

Make a batter 1 parts besan, 4 parts buttermilk, salt, red chilli powder, coriander powder.
In a kadai, add 2 tblspoon oil.
Add jeera, kalongi, fenugreek seeds, hing.
Add the batter.
Cook till the froth disappears.
Add the pakodis just before serving so that they don't soak all the kadi.

Best had with Khichdi:

3/4 cup rice, 1/4 cup moong daal
21/2 cups water
Salt
Cook the above ingredients in a pressure cooker.
After it is cooked, add a dollop of ghee.

Dum aloo, Aloo dum (Kashmiri recipe)

2010-11-28T20:30:00.000-08:00

It is a very subtle dish, and high on calories. But then, if you are the ones who eat to live, I am not sure how much you will enjoy this dish.
Dum aloo is best described as fried baby potatoes in spiced yoghurt sauce.

Veggies
Baby Potatoes - 500 gms, boiled and peeled
Ginger - 1 tbsp Grated/paste

Masala
Aniseed powder / Fennel powder - 1 tbsp
Hing - A pinch
Bay leaf - 1
Cinnamon stick - 1
Cloves - 4
Coriander powder - 1 tbsp
Red chilli powder - 1 tbsp
Salt - to taste

For the sauce
1 cup yoghurt diluted with 1 cup water

Other ingredients
Oil

Procedure:

Cook the potatoes, peel them, and pierce them with a fork so that they can take in the masala.
Deep fry them till they are golden brown.
In a vessel, heat oil.
On low flame, add bay leaf, cloves, Hing, and cinnamon and fry for 10-15 seconds
Add ginger and fry for 30 seconds.
Add the diluted yoghurt.
Add aniseed powder, red chilli powder, coriander powder, and salt.
Add the potatoes.
Cook till the gravy is reduced to a minimum

Goes well with rotis. Can be eaten with rice too.

Stuffed Bhindi

2010-11-28T20:20:00.000-08:00

Veggies
Bhindi (Okra) - 1/4 kilo
Onions - 1-2 medium sized chopped fine
Stuffing
Coriander powder - 3 tbsp
Garam Masala - 1 tsp
Red chilli powder - 1 tsp or to taste
Saunf powder - 1 tbsp
Amchur powder - 1 tbsp
Besan (chickpea flour) - 1 tbsp
Salt - to taste (1/2 tbsp)
Seasoning
1 tsp jeera
1 tsp mustard seeds
1/2 tsp kalonji
1 pinch hing
Procedure

Clean and dry the bhindis. Cut the top and bottom ends.
Slit bhindisall the way down but not cutting them at the base. Remove the seeds.
Stuff them with the masala.
In a flat bottomed vessel, heat oil.
Add mustard seeds. After they stop spluttering, add kalongi, jeera, and hing.
Add onions and fry till golden brown.
After 10 seconds, place the stuffed bhindis on the seasoning.
Cover, and cook for ten minutes, or until done. Toss the bhindis once after five minutes.

Stuffed bhindis are best had with rotis.

Seyal Phulka

2010-07-05T22:36:00.000-07:00

In a kadai or frying pan, take 1 tsp of oil, heat it, add chopped garlic, saute till it changes colour, add curry leaves and mustard seeds and let the seeds splutter.
Quickly add grated tomatoes, chillies, salt , turmeric and coriander powder and fry on high heat till the raw smell of tomatoes go away.
Add about a cup and half or more of water. Depending upon how OLD are your Rotis, the quantity of water required differs.The more stale (please do not use rotis more than a day old, that too if you have stored it well) ) and stiff the rotis, the more amount of water required.The softer and fresh the rotis, lesser the water quantity.
As soon as the mixture starts bubbling, torn off the rotis into bite size pieces, and add to the boiling mixture.
Add coriander leaves and let it cook on medium to low flame.Go with your instincts as you watch the pieces of rotis, get dunked into water.If you feel that there isnt enough water in curry to soften the chapati, just cook the mixture on lowest flame, with lid put on the pan.
Cook till all the water is dried up .Garnish with some more coriander and a drizzle of freshly squeezed lemon juice adds the holy tang to the yummy and easy to cook Seyal phulka.Enjoy !

Koki (Sindhi roti)

2010-07-05T22:14:00.000-07:00

In a vessel, mix finely chopped onions (3-medium sized, green chillies (to taste), finely chopped coriander, grated ginger, 1 cup oil (yes!), zeera, 1 pinch Hing, red-chilli powder, and turmeric powder (1/2 tsp).
Add wheat flour and salt and mix with some water (if needed) into a smooth dough. The dough should be brittle (break easily). It should have more of the veggies and less of the dough.
Rest the dough for 15 minutes.
Invert a plate, and spread some oil on it.
Make round balls of the dough, gently pat it on the plate, and roll it gently with a belan. (rolling pin). You will not get a round roti, so don't worry about the shape. The thickness should be that of any paratha.
Transfer the roti to the tava, and prick with a spoon at multiple places. Add a little oil in these holes.
Cook on low-medium flame till the rotis brown on either side.

Server with curd or dal.

Puri upma (Mandaal vaggarne, mandakki vaggarne)

2010-07-05T02:35:00.000-07:00

In Kannada, Vaggarne = vagar, phodni, tadka etc. Substitute poha with mandaal (puri (as in bhel puri), mandakki), and you have this dish. There is one slight variation. It tastes best when you add a mixture of blended roasted gram with dry coconut (kopra0 that have been roasted and ground together.

Wash the puri (250 gms) in water, and remove all the dirt. Use a colander so as to not lose your puri in the process.
Soak the puri in water till it is wet enough. Gently press them in your palms to drain the excess water, and transfer to a dry container. Repeat till you are done.
Roast puthani (roasted bengal gram) and kopra in 1 tsp oil, and grind it to a coarse powder.
In a kadai, add 1-2 tbsp oil.
Add mustard seeds and wait till they stop spluttering. Lower the flame.
Add 1 tsp of urad dal, 1 tsp of channa dal, and roast till golden brown.
Add hing, turmeric, and groundnuts and roast till groundnuts are properly roasted.
Add onions, green chillies and fry them. DO NOT wait till they are golden brown. They should be lightly cooked till their raw smell disappears.
Add the puri, roasted gram powder, salt, and mix well. Cover and cook for around 3 minutes on low flame.
Garnish with coriander and lemon juice.

Daali tai (Marathi dal)

2010-07-05T02:25:00.001-07:00

Cook the toor daal in a pressure cooker with 1/2 tsp turmeric, drain excess water, and mash well. Add the drained water back into the dal.
In a kadai (wok), heat around a tablespoon of oil. This is a very healthy dish. You will not need too much oil for this one.
Add mustard seeds and zeera (1tsp each). Wait for them to stop spluttering.
Add hing and methi and wait for the methi seeds to turn a darker shade
Add curry leaves and green chillies (5-10), and stir for 10 seconds
Add tomatoes and cook till the tomatoes are done
Add the dal along with the water, and cook on low flame for 10 minutes
After it is done, garnish with coriander leaves, and add 1 tsp of lemon juice. Mix well.
(Optional) Add fresh grated coconut.

Daali tai is eaten along with rice. It isn't a great combination for rotis because it is pretty dilute, and doesn't make a great accompaniment either.

Sindhi Dal

2010-07-05T02:12:00.000-07:00

Ingredients

1 1/2 cups yellow lentils (Tur dal), cleaned, washed and drained
4 tablespoons oil 1 teaspoon mustard seeds
1 teaspoon fenugreek seeds (methi)
1 teaspoon cumin seed 15 fresh curry leaves, washed and torn
3 inches fresh ginger, peeled, washed and finely chopped
2 pinches asafetida powder (commonly called 'hing' in Hindi)
2 medium green chilies, washed and chopped
2 medium fresh tomatoes, washed, peeled and chopped
2/3 cup tamarind pulp
1/2 teaspoon red chili powder
2 teaspoons turmeric powder 4 teaspoons salt
Water

Procedure

Pressure cook the lentils (toor dal) in a pressure cooker alongwith 6 cups of water until the lentils are tender.
Heat oil in a pot on medium-high flame.
Once its hot, add mustard seeds, methi seeds and cumin seeds. Allow to splutter and crackle. Once they stop doing so, add in the curry leaves and ginger. Stir-fry for 5 minutes until the raw smell of ginger is gone.
Add asafoetida powder and continue to stir-fry for another 5-7 minutes.
Toss in the green chillies, mix well and continue to stir-fry for another 2-3 minutes.
Then add in the tomatoes and 1/4 cup of water to cook the tomatoes.
Mix well and cook on high flame until the tomatoes are softened.
Add salt, red chilli powder and turmeric powder. Mix well.
Measure out 2/3 cup of tamarind water in a cup and add this tamarind water to the tomato mixture. Mix well and allow it to cook on medium-high flame for 5 minutes.
In the meantime, open the pressure cooker (by this time the lentils will be tender and the whistle would have blown), drain the water, and with the help of a beater/mashing tool (we use what we call a'mandira' in Hindi. This is a long wooden spoon with a round base that we use for mashing lentils, bananas, etc), in round circular motions, mash the lentils completely, until they mix with the water in which they were being cooked.
Now add 5 cups of water alongwith the lentil and water mixture that was used to cook the lentils. Add the tamarind-tomato mixture, mixing gracefully, till it comes to a boil.
Lower flame and cook for 10 more minutes on a simmer. Remove from flame and serve immediately with cooked long-grain white Basmati rice.

Zafrani (Saffron) pulao

2010-06-28T02:43:00.000-07:00

This is again from the nawabi kitchens of hyderabad.

Warm roast saffron and dissolve in lukewarm milk
Soak basmati rice for half an hour.
In a pan, add oil, and add the dry spices (Jeera, Bay leaf, dalchini, laung, elaichi)
Add cashewnuts and raisins
As soon as the cashewnuts turn a shade of brown, add onions and ginger garlic paste
Add dhania and pudina after the onions are golden brown
Add biriyani masala or dhania powder
Add salt
Add water (1 3/4 cup of water) and cook till 3/4 done
Add fried onions and butter (Optional)
Add pomegranate seeds (optional)
Add the saffron mixture
Cook till the rice is done

Mirchi Ka Salan (Hyderabadi recipe)

2010-06-28T02:37:00.000-07:00

This dish has quite a few ingredients - pretty much all spices used in Indian cooking. I will just run you through the recipe without listing the ingredients. Mirch ka salan goes very well with biryani and pulao.

Roast groundnuts and sesame seeds in a little oil. Add dry coconut powder, and blend all the ingredients using some water.
Heat 2 tbsp of oil in a pan. Add masala patta (bay leaf), dalchini, cloves, and cardamom
Add mustard seeds
When the mustard seeds stop splutttering, add red chillies, hing, turmeric, fenugreek seeds, and kadi patta
Add onions and ginger garlic paste and fry till golden brown
Add water, yoghurt, and mix well
Add a little tamarind paste, salt, red chilli powder, and sugar
Add the peanut-sesame-coconut paste
Take long green chillies, split them in the middle, and add them to the gravy
Simmer on low flame for 15 min.

Pongal

2010-06-17T09:25:00.000-07:00

Ingredients
1 cup rice
1 cup moong dal
Water - 5-51/2 cups
Ghee - 4-5 tbsp
Kadi patta (curry leaves) - 10 leaves
Pepper pods - 5-6
Pepper powder - to taste
Salt - To taste
Procedure

Cook the dal and rice in the pressure cooker for 4 whistles
After the pressure cooker cools, remove lid, and mix in the salt and pepper
In a vessel heat 4 tbsp of Ghee. Add cashewnuts, and fry till golden brown. Add the pepper pods, and curry leaves
Add the seasoning made in Ghee to the rice, and mix well

Groundnut powder

2010-06-16T08:23:00.000-07:00

Ingredients
Roasted and peeled groundnuts - 1/4 kilo
Red chillies - to taste (depending on the variety) I use Kashmiri mirch 14 nos
Copra - 1/4 cup
10-15 leaves kadi patta fried in a little oil
Garlic - 4 cloves
Salt - to taste
Sugar - to taste

Procedure

Blend all the ingredients to a coarse powder in a mixer

Curry leaf (karbevu, karbevina) powder

2010-06-12T21:47:00.000-07:00

Ingredients:

Mustard seeds - 1 tsp
Jeera (cumin) seeds - 1 tsp
Hing (Asafetida) - 1 pinch (1/4 tsp). Replace with three cloves garlic if you want to
Fenugreek (methi seeds) - 1/4 tsp
Chana dal - 1 tbsp
Roasted gram (chana) - 1 tbsp
Curry leaves - 2 cups. Dry leaves in the sun for faster cooking
Red chillies - 6 (or to taste). Depends on the variety of chilli
Salt- to taste
Oil - 1 tbsp

Procedure
1. Heat oil in a kadai.
2. Add mustard seeds. After they stop spluttering, reduce the flame to low.
3. Add Jeera, fenugreek seeds, Hing and roast for 30 seconds
4. Add chillies, Chana dal and roasted gram. Roast till dal is golden brown.
5. Add the leaves and stir for about two minutes or until you feel that they are dry.
6. Add salt

Blend to a coarse texture in a blender.

Aloo achari recipe (Kashmiri)

2010-06-09T20:53:00.001-07:00

One of my favorite recipes. This is supposed to be a Kashmiri recipe, although I am not very sure of its origins.
The dish takes around an hour to make if you have to start from scratch.

Potatoes (2 big, or half kg baby potatoes): If you have big ones, slice them into one inch strips as you see in potato wedges. If you have small, baby, potatoes, peel them. The peeling is optional. Cook the potatoes in a pressure cooker for three whistles. Deep fry the cooked potatoes till they are golden brown. Keep aside.
Masala: Coarsely grind the following together: Red chilli (to taste), Mustard seeds (1/2 tsp), Fennel (1 tsp), Fenugreek/methi seeds (5-6 grains), Kasuri methi (1 tsp), coriander seeds (1-2 tsp)
Vegetables: Cut onions and garlic very fine. Grate 1" ginger. Puree 2 tomatoes in a blender (grinder).
Other spices: Cumin/Jeera (1 tsp), Kalonji/Onion seeds (1 tsp) - optional
Water - 2 cups
Salt- To taste

Preparation:

Heat oil in a kadai till smoking hot, and lower the flame
Add zeera and kalonji
When zeera stops spluttering, add the masala and fry for around a minute
Raise the flame, and add onions
Fry onions till golden brown, and add ginger and garlic
Saute on high flame for around 30 seconds
Add tomato puree
Cook till the tomato paste separates from the oil
Add potatoes, water, and salt
Cover, and simmer for ten minutes
If you like your curry slightly thicker, make a paste of 1 tablespoon bean (chickpea flour) and add it to the curry before you let it simmer

Goes well with both rotis and rice.

Ratatouille - French vegetarian recipe

2010-05-27T05:07:00.001-07:00

This dish is very simple to make provided you have the right ingredients. Ratatouille can be eaten with rice, pasta, or rotis (bread).

Ingredients

Brinjal (aubergine, eggplant) - 2 numbers, sliced into thin circles
Capsicum (1 yellow, 1 green) - Sliced horizontally into strips
Zucchini (2) - Sliced horizontally into circular strips
Onions - 1 big, sliced fine
Garlic - 4 pods crushed
Tomato paste (puree) - equivalent to 3 to 4 tomatoes
Olive oil
Herb mixture (Basil, rosemary, thyme, parsley) - Fresh/dried
Salt

Procedure

Heat 2 tbsp of olive oil in a flat bottomed pan.
When the oil is hot, add onions, and stir fry for a minute on medium flame
Add garlic paste and tomato puree, and cook for about a minute.
Add the eggplant slices, and cook for ten minutes
Add the other vegetables, herbs, and salt
Add around half a cup of water
Cook for 20 minutes on a low flame, mixing intermittently. Add water if the mixture dries up.
Add 1 tbsp olive oil and mix

Sundal (Boiled and seasoned chickpeas) - South indian recipe

2010-05-27T04:59:00.000-07:00

This dish is best served as a snack along with tea/coffee.

Ingredients

Bengal gram (Kabuli Chenna) (Chick pea) 250 grams
Mustard - 1 tea spoon
Coconut scraping - 1 cup
Black gram dal - 1 tea spoon
Green chillies - To taste
Asafoetida powder (Hing) - pinch
Salt to taste
Curry leaves

Procedure

Soak the chickpeas overnight.
In a pressure cooker, cook the chickpeas for 7 whistles, or until done
Heat 2 tbsp of oil in a wok (kadai)
Add mustard seeds
After the seeds stop spluttering, add black gram, and wait till it turns a shade of brown
Add asafetida. You can substitute this with 1/2 tsp of garlic paste
Add the green chillies and curry leaves
Add salt
Add coconut scrapings. You can substitute this with coconut powder (but it is not really the same thing)

Mix well, and remove from fire. Serve hot.

Cabbage muthia (Gujrati snack)

2010-05-18T20:38:00.000-07:00

I am not a big cabbage fan, and this is one of the few cabbage dishes that I really like. The seasoning is optional. If you are on a diet, skip the seasoning.

Ingredients

1/2 teaspoon sugar
1/8 teaspoon citric acid /1 tsp lemon juice
4 cups very fine shredded cabbage
1 cup gram flour (besan)
2 tablespoons whole-wheat flour
2 tablespoons chopped fenugreek leaves (can be substitute with 2 tablespoons of dry fenugreek leaves or kastoori mathi)
2 chopped green chili (adjust to taste)
1 teaspoon cumin seed (jeera)
1/2 teaspoon turmeric
1 teaspoon salt (adjust to taste)
2 tablespoons oil

Procedure

Combine gram flour, whole-wheat flour, fenugreek, cumin seed, turmeric, green chili, sugar, citric acid, oil, and salt in a bowl.
Add the cabbage to the flour mixture and mix well. Mixture should be like a very soft dough.
Divide the mixture with greased fingers into about 14 pieces and drop them on steamer slowly and steam them covered for 18 to 20 minutes. Check them if muthias are ready put a knife through and it should come out clean.
Let the muthias cool off and then slice them in two pieces.
For seasoning heat the oil in frying pan on medium high. Add mustard seeds after they crack add sesame seeds and red chili and stir-fry for few seconds.
Add muthias and stir-fry them for three to four minutes until they are light brown.
Garnish them with chopped cilantro.

Laukee / Lauki ki sabzi

2010-05-18T20:24:00.000-07:00

I don't know too many people who live Lauki (doodhi/bottle gourd), and just in case you are one, try this recipe out. For starters, you might want to add aloo (potatoes) to be on the safer side.

I learnt this recipe from a friend of mine from Uttar Pradesh. However, I am not sure if this is something exclusive to that state.

Ingredients

1/2 medium sized laukee. Peel the skin, and cut into small chunks
3 tomatoes pureed. If you are too lazy, just blend the tomatoes in a mixer.
2 onions (medium sized)
Ginger garlic paste
Coriander
Cumin seeds (Jeera)
Turmeric
Coriander Powder
Cumin (Jeera) Powder
Red chilli powder
Salt to taste
1 tsp Sugar

Procedure

Heat oil in a pressure cooker
Add jeera.
When jeera stops spluttering, add onions and ginger garlic paste
Fry the onions till golden brown
Add turmeric
Add the tomato paste, and cook till the tomato paste separates from the oil
Add laukee pieces
Add a cup of water, salt, red chilli powder, sugar
Mix, and close the lid of pressure cooker
Add the stopper to the lid
Cook for around three whistles
After the pressure cooker cools, remove lid, and taste the sauce. Adjust ingredients accordingly.

Aloo poshto, posto (Bengali dish)

2010-05-18T20:16:00.000-07:00

Aloo posto (poshto) is a bengali dish. It has a very subtle flavor, and if you are looking for something real spicy, this dish will not suit your requirements. On a day when you feel like eating a filling, uncomplicated dish, try out Aloo Poshto. You can eat it with rice/rotis. I am sure the Bengalis eat it with rice, but I prefer rotis.

Ingredients

5-6 medium sized Potato (1 inch cubes)
4 tbsps Poppy seeds (khus khus)
5-6 broken cashewnuts
2 tbsps Mustard oil 1/2 tsp. Use any vegetable oil if you don't have mustard oil. However, the authentic flavor of this dish comes from Mustard oil.
Onion seeds (kalonji) - Optional
Salt to taste
2 Green chilli (slit)

Procedure

Soak poppy seeds in one-cup warm water for fifteen to twenty minutes. Drain and grind to a smooth paste.
Heat mustard oil in a pan till it just reaches smoking point. Remove, cool and heat the oil again on medium heat.
Add cashewnuts and onion seeds (kalonji) stir-fry briefly.
Add potato pieces and cook on medium heat for five minutes, stirring frequently.
Add poppy seeds paste. Stir and add half a cup of water.
Cover and cook on low heat till the potatoes are almost done.
Remove the lid, add salt, and slit green chillies. Continue to cook for a minute more or till potatoes are completely cooked.
Garnish with fresh coriander leaves

Dal pakwan recipe (Sindhi snack item)

2010-05-18T02:11:00.000-07:00

Dal ingredients

250 gm chana dal(adjust the quantity of dal and other ingredients according to your requirement)
1 tsp cumin seeds
5-6 of curry leaves(karipatta)
one small tomato(optional)
5 green chillies
3 cups water
1/2 tsp turmeric powder
Salt to taste
1-2 tspn oil

Pakwan (Ingredients)

3 cups All purpose flour (Maida)
1/2 tsp cumin seeds/Ajwain (caraway)seeds
2-3 tspn oil
Salt to taste
1/2 tsp Red chilly powder
Sufficient water to make a dough
Oil for deep frying

Procedure for dal

Wash dal and soak it for an hour
Pour 1-2 tspn oil in a cooker and allow it to heat.
Add cumin seeds, curry leaves and green chillies and fry for a couple of minutes.
Add grated tomato(optional)and fry it till cooked
Add dal, turmeric powder and salt
Add little water and close the lid of cooker
Wait for one whistle
Open the lid,check the dal, it should be tender but not mushy
While serving ,sprinkle mango powder(Amchoor), chilly powder, coriander leaves and tamarind chutney and/or coriander chutney,and chopped onions(optional)
Serve hot with crisp pakwans

Procedure for Pakwan

Sieve the flour
Mix the flour with the cumin seeds/Ajwain, oil, salt and sufficient water and make a dough. Dough should not be too hard nor too soft
Let the dough rest for 15 min. Later,divide the dough into small portions.
Roll out a portion like a chapati
Prick the surface with fork/ knife,so that it don’t puff out(don’t forget to do this)
Heat the oil till smoking point ,Slide in the Pakwan and carefully fry it,on medium or low flame till it turns crisp and golden in color.
Serve with hot dal

Procedure for the coriander chutney

Grind cut onions, dhania (coriander leaves), green chillies, salt, sugar, and ginger in a mixer.

Procedure for imli chutney

Boil Imli+water+jaggery till the raw smell of jaggery goes away
Add chat masala, kala namak, garam masala, and red chilli powder
Roast jeera powder and add

When serving mix the dal with coriander and imli chutney, and serve.

Gatte ki sabzi (Rajasthan)

2010-05-18T01:59:00.000-07:00

Mix besan (chickpea flour), salt, 1/2 tsp chilli powder, 1/2 tsp haldi, 1/2 tsp coriander powder, 1/2 tsp kasuri methi, 1/2 tsp garam masala and 1 tsp oil. Add lukewarm water to make a tough dough.
Shape the dough in the form of a long cylinder around 4" diameter.
Add water to a container, add the dough, and cook on a stove.
When the dough rises to the top, remove it, and allow it to cool.
Slice the dough into 1cm thick circles.
Take 1 tsp chilli powder, 1/2 tsp haldi, 1/2 tsp coriander powder and 1/2 tsp garam masala in yogurt and mix well.
Heat oil in a wok. Add cumin seeds, and hing. When the seeds splutter, then add curry leaves, the yogurt-spice mixture and stir well. Cook for 5-7 minutes. Add 1/2 cup water and mix well
Cover the vessel and cook for around 5 mins on low flame.
Garnish with coriander leaves.

Dhansak (Parsi recipe)

2010-05-18T01:29:00.000-07:00

Dhansak is a very healthy Parsi recipe. It is essentially a non-vegetarian dish, but why should the veggies be denied their slice of heaven?
If you are traveling to Pune/Mumbai, you can get the masala from one of the Parsi shops, but if you are nowhere close, you can make the masala yourself. You cna store the masala for quite some time, and use it for other dishes too, if you like it.

Dhansak masala

Ingredients

You can leave the peppercorns and red chillies out if you prefer adding them directly to the veggies. If you have nutmeg/mace, you can add them too. Dry roast the ingredients below together, and powder them.

8 dry red chillies or to taste
2 flat tsp. cumin seeds
5 tsp. coriander seeds
2 tsp. black mustard seeds
2 medium bay leaves
6 tsp. fennel seeds
10 cm. or 4 inch cinnamon stick
24 black peppercorns
1/2 tsp. methi (fenugreek) seeds
3 green cardamom
8 cloves

Other Ingredients

Lentils

It doesn't matter if you do not have all the dals. Adjust the ratio accordingly

1/4th cup Toor dal
1/4th cup Moong dal
1/8th cup Urad dal
1/4th cup Masoor dal
1/4th cup Chana dal

Greens

1 medium sized bunch of spinach (palak)
1 small bunch of fenugreek leaves

Veggies

1 small brinjal/ aubergine: chopped and diced.
Two inch square of red pumpkin
1 cup tomatoes with the seeds removed
1 large onion
3 inch square piece of fresh coconut ground finely.(If not available use one tablespoon of desiccated coconut or a small pack of coconut milk)
1small potato diced
1 carrot diced
1 tsp ginger garlic paste (optional)
1 tbsp tamarind paste / 1 tbsp vinegar

Procedure

Soak the dals overnight. Pressure cook and mash to a fine paste
Pressure cook the veggies and grind to a paste
In a thick bottomed vessel, add 1 tbsp of oil, and heat the vessel
When the oil is hot, add the dal
Add ginger garlic paste and tamarind. Cook for 5 min
Add greens and vegetables and continue cooking
Add dhansak masala, 1 cup water, and salt to taste
Simmer (cook in low flame) for at least 30 min. Stir occassionally, and add water to prevent the dish from getting burnt.

This dish is eaten with brown rice.

Add 1 tbsp of ghee to the pressure cooker
Add 1 tbsp of sugar and stir till golden brown
Add 1 cup rice and 2 1/4 cups of water
Cook for three whistles
In a wok, heat ghee, and add 4-5 peppercorns, 1 stick dalchini (cinnamon), 3 cloves (laung), and 2 tez patta (bay leaves)
Add the seasoning to the rice.

Sookhi aloo gobi

2010-05-18T01:13:00.000-07:00

Ingredients

1 medium-large cauliflower (about 800 gm or 1.5 lbs), cut into 1″ size florets
2 medium-large potatatoes, peeled and cut into 1/2-3/4″ dice
1 teaspoon cumin seeds
1/4 teaspoon mild hing (asafoetida) - a pinch or two will do
3/4″ knob of ginger, grated
1/2 teaspoon turmeric
11/2 teaspoon coriander powder
3/4 teaspoon red chilli powder
1/3 teaspoon garam masalasalt
1 1/2 tablespoon oil (peanut or mustard)

Procedure

Heat oil in a karahi.
Add cumin followed by hing and grated ginger, and stir till fragrant.
Add turmeric, coriander, and red chilli powders and stir.
Lower heat and add the prepared cauliflower and potatoes.
Add salt and stir to mix.
Cover and cook for 15 minutes or to desired tenderness, stirring once in between.
Sprinkle with garam masala, and stir.
Cover and cook another 5 minutes till the vegetables are lightly browned.
Take off the fire, and let rest covered. Toss to mix after a few minutes.
Sprinkle with fresh chopped coriander and serve with a bowl of plain yoghurt with roti.

Dal Makhni

2010-05-17T23:12:00.000-07:00

Dal makhni requires a lot of patience. If you are planning to make a quick dal, try another. This recipe (borrowed from youtube, and works very well) is Dal Bukhara, a better and more richer variant of Dal Makhni. Dal Makhni is ideal when you have guests for dinner, and you want to serve them something really special. The dal makes a perfect accompaniment to rotis/rice/pulao.
Ingredients
Lentils
Urad dal (1 cup)
Kidney beans/Rajma ( 1/4 cup)
Vegetables
Onion (2 large finely chopped)
Tomato puree (Boil three tomatoes in water, remove skin, and grind to a fine paste)
Ginger garlic paste (1 tbsp)
Coriander leaves (a small bunch cut fine)
Spices
Coriander powder (1 tsp)
Chilli powder (To taste)
Kasuri methi (1 tsp)
Garam masala (11/2 tsp)
Salt (to taste)

Butter: 200 gms
Cream: 100 gms

Procedure

Soak the dal and rajma for six hours. Add the dal with the water, pressure cook till one whistle, lower the flame, and cook for half an hour. Do not discard the broth.
Heat around 2 tsp oil in a flat bottomed vessel
When oil starts smoking, add onions, and stir fry till golden brown
Add ginger garlic paste, tomato puree, and cook for around 10 minutes on a low flame or till the oil separates from the mixture
Add coriander powder, and red chilli powder
Add the broth and cook on a low flame for 10 minutes. Add extra water if needed.
Add the dal+rajma, butter, kasuri methi, and salt.
Simmer for half an hour mixing intermittently.
Remove from flame, and garnish with coriander and cream (optional)

Dhaas Karela (Sindhi recipe for Stuffed Karela)

2010-05-17T23:10:00.000-07:00

The best Karela recipe, ever!

Ingredients

Karela (Bitter Gourd) - 4 small
Onion Large - 2 nos
Tomatoes - 2 medium
Ginger Garlic Paste - 3/4 tbsp
Coriander leaves (finely cut) - 1/2 cup
Oil - 4 tbsp
Jeera - 1 tsp
Hing (optional) - 1 pinch
Coriander (dhania) powder - 1 tbsp
Garam Masala - 1/4 tsp
Red Chilli Powder - To taste
Salt - To taste
Amchur powder - 1 tbsp
Besan - 1 tbsp
Sugar - 1 tsp

Method

Peel the Karela’s,slit them in midlle and salt them for about 30 minutes. Rinse it with water.
Remove the insides of the karela.
Microwave the karela for 3-4 minutes
In a thick-bottomed pan, heat oil.
When oil is hot, add jeera. Add Hing.
Add onions, and fry till golden brown.
Add ginger garlic paste, and fry.
Add tomatoes and cook till tomatoes are completely done.
Add the scraped out karela insides and mix.
Add besan, and cook for a minute.
Add salt, coriander powder, garam masala powder, amchur powder, sugar, and red chilli powder. If you have fennel powder, go ahead.
Add coriander leaves, and mix.
Stuff the masala inside the karelas, and tie it with a cotton thread.
Smear the karelas with oil, and cook on a tava (adding oil if required). Shift the position of the karelas so that they are cooked on all sides.

Best served with rotis.

Rajma recipe

2010-05-17T21:38:00.000-07:00

A lot of people have been asking me for the Rajma recipe. Here goes.

Ingredients

Vegetables
Rajma (1 cup)
Onions (2 small/1 big)
Tomatoes (2 small/1 big)
Ginger garlic paste (1 tsp)
Spices
Jeera (1 tsp)
Jeera powder (1 tsp)
Asafetida/Hing (1 pinch). This is optional.
Turmeric powder (1/2 tsp)
Coriander powder (1 tsp)
Rajma masala (1 tsp)
Garam masala (1 tsp)
Chilli powder ( to taste)
Salt (to taste)
Amchur powder (optional) - to taste
Kasuri methi (1 tsp)

Others
Butter - 1 tsp
Oil - 2 tbsp

Procedure

1. Wash and soak the Rajma in water overnight (6-8 hours)
2. Cook the Rajma in a pressure cooker. After the first whistle, lower the flame, and cook for around 30 minutes. Don't discard the water (broth).
3. Heat around 2 tablespoons of oil in a wok (Kadai)
4. Add 1tsp jeera (cumin seeds)
5. After the seeds stop spluttering, add a pinch of hing (asafetida). This is optional. Hing cuts down the gas that the beans generate.
6. Add finely chopped onions (2 small onions, or one big onion), ginger-garlic paste (1 tsp), and stir till the onions are golden brown in color.
7. Add finely chopped tomatoes, and mix well. The oil should separate from the tomatoes.
8. In a bowl, add a little water. To the water, add 1 tsp coriander powder, 1 tsp rajma powder, 1/2 tsp turmeric, 1/2 tsp jeera powder, chilli powder (to taste), 1/2 tsp amchur powder (optional)
9. Add this mixture to the wok (kadai). The water prevents the masala from getting burnt.
10. Add rajma with the water (broth), and mix well.
11. Add salt to taste, and 1 tsp sugar (optional).
12. Add 1 tsp of butter.
13. Crush Kasuri methi (1 tsp) and add to the rajma.
14. Cover and cook on low for 15 minutes to let the masala cook well.
15. Taste the broth and adjust the salt/spice as required.
16. Remove from flame, and garnish with chopped coriander and garam masala

Tinda Alu (Aloo)

2009-06-24T01:27:00.000-07:00

Veggies
Tinda (Round Gourd) - Quarter Kilo (approx 4 nos)
Alu (Potato) - 1 big or 4 S
mallTomatoes - 4
Onions (finely chopped) - 1 big or 2 small
Green Chillies - 4
Ginger Garlic Paste - 1 tsp
Coriander leaves
Spices
Zeera (seeds) - 1 tsp
Zeera (powder) - 1 tsp
Red chilli powder - 1 tsp
Garam masala powder - 1 tsp
Tej patta - 1/2 a leaf
Dalchini (Cinnamon/Cassia) bark - 1/2 stick
Laung (cloves) - 4
Elaichi (cardamom) 1
Salt - to taste
Turmeric - 1/2 tsp
Curd - 1 tbsp

Procedure
Remove the pulp from the tinda and cut vertically into 1/2 inch strips. Cube the potatoes. In a pressure cooker, cook the tinda and the alu for 4-5 whistles.
Boil the tomatoes in water. Remove the skin. In a mixer (blender), add the tomatoes, the cardamom, and the cloves. Grind to a smooth paste.
Heat a tablespoon of oil in a wok. Add the zeera (cumin) seeds. After they stop spluttering, add the cinnamon and tej patta. Saute for 10 seconds. Add the onions, and fry till they are golden brown. Add the ginger garlic paste, and fry for thirty seconds. Add the tomato paste, and stir for thirty seconds. Add the red chilli powder, turmeric (optional), garam masala powder, and salt, and mix well. Add a little water if necessary.
Dry roast the zeera powder till it turns dark, and add it to the mixture.
Turn off the flame, and mix in the curd.
Garnish with coriander leaves.

The official saayi bhaaji

2008-12-07T20:11:00.000-08:00

This is straight from the Sindhi kitchen, and it can't get more authentic or tastier than this. Again, thank you mom, and thank you Shon!

Ingredients:
125 Gms chopped and washed Palak/Spinach leaves
1 Onion finely chopped
2 Tomatoes finely chopped
50 Gms chana daal soaked in water for ½ Hour
1 Or 2 Green Chili finely chopped
1 spoon turmeric powder
1 spoon coriander powder
½ spoon red chilli powder
2-3 fresh garlic pieces finely chopped

Preparation:
Add 3 spoon of oil in pressure cooker and cook for 1 Min (high flame)
Add Onions and cook until color turns light pink (medium flame)
Add tomatoes and green chillies and cook for 2 Mins (medium flame)
Add Daal (drain all water from daal before adding) (medium flame)
Add salt+turmeric+coriander powder+red chilli powder and mix For 2mins (low flame)
Add Palak (low flame)
Add ½ glass of water (high flame)
Close cooker lid and cook on high flame for 3-4 whistles
Turn off the flame and allow the pressure cooker to cool for around 15 minutes.
Open lid and mix contents with a blender.

Tadka (seasoning):
Heat around 2 tsp of oil in a frying pan and add the garlic
Fry till the garlic turns a shade of brown
Add a pinch of red chilli powder to the mixture you prepared earlier, and add the tadka on top of it.
Close lid and wait for 3 minutes.
Mix well before serving.

Saayi bhaaji is usually eaten with rice.

Panneer 65

2008-12-07T20:01:00.000-08:00

The credits for this recipe go to my best friend's mom, and of course, my friend for typing it down.

Ingredients (For Two Servings):
250 Gms Paneer (Thick And Long Cut)
1 Simla Mirch/Bell pepper (Long Cut)
1 Onion (Long Cut)
Corn Flour - 2 Spoon
Maida (refined flour) - 2 Spoon
Food Color – Orange Powder
Salt To Taste
Tomato Sauce - 3 Spoon
Red Chili Sauce 1.5 Spoon
Green Chilies – Finely Chopped 4 Nos
Ginger Garlic Paste – 2 Spoon (Or To Taste)

Step I: (Get the Panner ready)
Mix 2 Spoon Maida + 2 Spoon Cornflour + Orange Color + Salt + 2 Spoon Water to a thick paste. Heat a little oil on high flame. Dip Paneer Pieces into the paste and fry for 5 minutes.

Step II (The gravy):
Heat 2 Spoon Of Oil in a pan on low flame
Add Ginger Garlic paste and cook for 1 min
Add half cup water+ chilli sauce + tomato sauce + salt
Cook For 2 Minutes
Add Simla Mirch + Onions and boil for 5 minutes
Add 1 glass of water + 1 spoon of corn flour and cook under cover For 2 Mins.

Best served with hot rotis.

Basic Kadi Recipe

2008-11-09T20:22:00.000-08:00

Kadi is the natural side dish for Khichdi, although it goes equally well with rice. The Kadi Pakodi, the recipe for which I will post later, can be eaten with rotis. This is a quick dish, requires minimium effort. When you are back from a vacation, or when guests drop in when you least expect them, this is something that should keep everyone happy.

Cooking time: 10 to 15 minutes.

Ingredients:
Curry leaves: Around 10
Green chillies (capsicum for people in the US): 3-4
Ginger (optional): 1/2 tsp (finely shred or cut ginger)
Besan (Chickpea flour): 1 tbsp.
Curd (Yoghurt): 1/2 cup
Salt: To taste
Hing (Asafoetida): 2 pinches (1/4 tsp)
Raai (Mustard seeds): 1/2 tsp
Zeera (cumin): 1/2 tsp
Turmeric: 1/4 tsp
Oil: 1-2 tsp
Water to dilute the curd

Procedure:
Dilute the curd (yoghurt) to a milkish consistency with water. In a small bowl, add the besan, and mix with water till you get a thin paste. Add the paste to the curd.

Place the kadai (wok) on the stove set to medium heat, and add the mustard seeds. When the mustard seeds stop spluttering, add the jeera and Hing. Stir for around 10 seconds, and add the curry leaves. Saute for 5-10 seconds, and add the ginger paste and the green chillies. Saute for 30 seconds, and add the curd-besan mixture. Add the salt and mix well. Stir intermittently. Turn off the flame after the first boil. Your kadai might break if you heat it any further. So, do not step away from the stove till you are done.

The Gujjus add a little bit of sugar (like usual) to the kadi. If you like your kadi to be sweet, go ahead, and add the sugar.

Gongura Khichdi and Gongura Chutney

2008-05-21T22:42:00.000-07:00

I am pretty lazy when it comes to cooking separate dishes, and mixing them later. So, instead of cooking rice and the gongura dal separately, I chose the easy way out and prepared the khichdi instead. Comes close to the mixed thing. I don't add too much Masala because it takes away from the natural taste of the leaf.

Veggies:
Gongura leaves (no clue about what they are called in English): Peeled from around half a big bunch.
Onions: One large cut to medium sized slices
Masala:
Mustard seeds (rai) : 1 tsp
Zeera (cumin): 1 tsp
Haldi (turmeric) : 1/2 tsp
Hing (Asafetida) : A pinch
Groundunts (optional): 4-5
Red chilli powder: To taste
Salt: To taste

Rice: 1 cup (washed)
Tur dal: 1/4 cup (washed)
Water: 41/2 cups
Oil: 1-2 tsp

Procedure
Boil the leaves in water for 2-3 minutes. Cool and grind them to a paste.
Heat oil in the pressure cooker. Add the rai and zeera. After they stop spluttering, add the Hing and groundnuts and saute for some time. Add the onions and saute till golden brown. Add the Gongura paste and stir fry for 2 minutes stirring constantly. Add haldi, salt, red-chilli powder and stir for a minute. Add the rice, dal, and water. Cover the cooker and wait for around 7-8 whistles.
After the cooker has cooled down, remove the lid, and top the dish with ghee.
Served best with paapads and raaitha.

Gongura Chutney:
Veggies;
Gongura (half a bunch - boiled, cooled and pureed in a mixer)
Onion: 1 large cut medium sized
Green chillies: 2-3 depending on the variety
Masala:
Rai (mustard seeds): 1 tsp
zeera (cumin seeds) 1tsp
Haldi (turmeric) : 1 tsp
Hing (Asafetida): 1 pinch
Channna dal: 1 tsp
Groundnuts : 4-5
Sesame seeds: 1/2 tsp
Fenugreek seeds: 1/4 tsp
Oil: 1 tbsp

Procedure:
Heat oil. Add the rai, and zeera, and wait till they stop spluttering. Add the methi and sesame seeds and saute for thirty seconds. Add the channa dal, and groundnuts and wait till they turn golden brown. Add the haldi and hing and saute for thirty seconds on a low flame. Add the onions and chillies. Wait till the onions turn golden brown. Add the gongura paste and stir the mixture till most of the water is gone.

Served best with rice and ghee (clarified butter)

Paalak-capsicum pulao

2008-05-17T03:15:00.000-07:00

Had some paalak at home, and tried out this quick recipe. It was great for lunch, and was easy on my stomach.

Veggies

Small capsicum (bell pepper) : 1
Palak (spinach) : 25-30 leaves.Let the numbers not bother you. Half a bunch will do.
Tomato: 2 small tomatoes
Chillies: 2-3 (depending on your taste and the variety of the spice)
Onions: 1 big onion
Ginger: 1/2 inch finely chopped
Garlic (optional): 2-cloves

Masala:
Cumin (zeera) seeds: 1/2 tsp
Cloves: 2
Cardamom: Seeds from 1 pod, with the seeds removed.
Cinnamon: half a stick
Garam masala: half teaspoon
salt: to taste
sugar: 1/2 tbsp
Turmeric: 1/4 tsp
Kasuri methi: 1 tbsp

Rice (cleaned and washed): 1 cup
Oil: 1 tbsp
Water: 11/2 cup

Procedure:

Chop all the veggies except spinach.

Clean the spinach and boil it in water. Wash it with cold water, and add it to the mixer, along with all the veggies except onions. Grind to a fine paste.

Heat oil in a pressure cooker. Add zeera. After it stops spluttering, add the cardamom, clove, and cinnamon. Wait for around 10 seconds, and add the onions. Saute till they turn brown. Add the palak paste, and stir for around five minutes on a medium flame. Add the turmeric, kasuri methi, salt, sugar, and garam masala and mix well. Add the rice and water. Close the cooker, and turn off the flame after 2-3 whistles.

After cooling, garnish it with cashewnuts roasted in ghee or butter (Optional).

The dish goes excelent with raaita and papad.

Anytime Dal recipe

2008-05-08T07:50:00.000-07:00

Couldn’t think of a more innovative name.

Mom wanted me to make some quick dal yesterday, and I came up with a concoction that quite pleased here. It is simple fast, and goes pretty well with both rice and rotis. It is also ideal for the time when we have our vrat (don’t know how to define this) when we are off garlic and onions.

Ingredients:

Lentils
Tur dal – 1 cup (cooked and mashed well)

Veggies
Tomato – 2 to 3
Ginger: 1 inch approx
Coriander (Cilantro) – A few sprigs
Chillies (capsicum) – to taste
Shimla mirch/Bell pepper: 1-2 cut fine

Spices
Salt –to taste
Amchur powder (dry mango powder) – 1 tsp. You can add a dash of lemon juice in the end if you don’t have this. We need something for the sourness.
Turmeric powder – 1 tsp
Jeera (Cumin) powder – 1 tsp
Coriander powder – 1 tsp
Jeera seeds – 1 tsp
Mustard seeds (optional) – 1 tsp
Hing/Asafoetida (optional) – 1 pinch
Methi/Fenugreek seeds (optional) – 1 pinch

Vegetable oil – 1 – 2 tbsp

Procedure

Cut the bell pepper into fine pieces.
Grind tomatoes, coriander, ginger, and chillies in a blender to a fine paste.

Heat oil on a low to medium flame in a wok (kadai). Add the mustard and jeera seeds. After they stop spluttering, add the fenugreek seeds and asafetida. After ten seconds, add the capsicum and fry till they are done. Add a little salt to make the capsicum cook faster. Add the tomato paste and cook for around a minute. Add the dal, powders, and salt and cook for around three to five minutes stirring well. Add extra water if necessary. Top it off with a tablespoon of ghee (clarified butter) or just plain butter.

Sai Bhaji

2008-01-29T08:26:00.000-08:00

This is one of the rare Sindhi dishes that does not demand too much oil, and is nutritious in every sense of the word. It is a very subtle dish, and can be cooked on any given day because it is low on spices.

Ingredients

1 bunch Spinach (palak) chopped fine
1/2 bunch of dill leaves (sua, sabsige) chopped fine
1 cup channa dal soaked for at least 3 hours
1 big carrot, peeled and cubed
2 onions, cut into small sized pieces
1 tablespoon ginger paste (or 1 inch ginger, finely chopped)
2 tomatoes, pureed, and cut into small pieces
1 big potato, peeled and cubed
3 green chillies or to taste
Salt to taste
1 tsp turmeric
1 tsp amchur powder (optional)
1 tsp coriander (dhania) powder
41/2 cups water

For the seasoning
2-3 tablespoon oil
1 tsp jeera
4-5 cloves garlic chopped fine

Mix all the ingredients (except those for seasoning) in a pressure cooker and cook till done. The mixture should become a smooth paste.

Heat oil in a kadai. Add the jeera seeds. After they stop spluttering, add the garlic and fry till it turns brown.

Add the seasoning to the cooked mixture and mix well. Add red chilli powder if necessary.

Add a dash of ghee (clarified butter)

Serve with rice.

The basic Khichdi

2008-01-29T00:16:00.000-08:00

1 cup rice washed and soaked for 15 minutes in water.
1/4 cup moong dal or tur dal washed and soaked for 1 hour.
1 tsp jeera
1 tsp mustard seeds
A pinch of asafoetida
1 tsp turmeric powder
5-6 peanuts
4-5 curry leaves
red chilli powder to taste
Salt to taste
4 cups water
1 tbsp oil
1 tbsp ghee

Heat oil in a pressure cooker. Add the mustard seeds. After they stop spluttering, add the jeera, asafoetida, peanuts, and curry leaves in that order. Stir fry for 10 seconds. Drain the water from the dal and rice and add them to the mixture. Stir fry for thirty seconds to a minute taking care not to burn the ingredients. Add water, salt, red chilli powder, and turmeric powder. Mix well. Taste the water. It should be slightly salty.

Cook till done and top it with a tablespoon of ghee.

Serve with kadi or pickle.

Muddi (mudde) palya

2008-01-29T00:02:00.000-08:00

1/2 cup tur dal
Any leaf (spinach, methi, gongura): 1 bunch chopped fine
Tamarind paste to taste (For gongura, do not use this)
Salt to taste
1 tsp Sambar powder (optional)
Red Chilli powder (to taste)
1 tsp turmeric

For the seasoning (tadka)
1 tbsp vegetable oil
1/2 tsp mustard seeds
A pinch of asafoetida
4-5 curry leaves

Soak the dal in water for 2-3 hours. In a pressure cooker, heat a little oil and add the leaves. Stir fry till the leaves are done. Add the dal and cook till the dal is done. Drain the excess water and mash well. Add the tamarind paste, salt, sambar powder, red chilli powder and turmeric and mix well. The dal should be thick in consitency. Boil for five more minutes.

For the seasoning, heat oil in a frying pan, and add the mustard seeds. After they stop spluttering, ad the asafoetida and curry leaves. You could optionally add green chillies. It gives the dish a distinct flavor.

Add the seasoning to the dal-leaf mixture and mix well.

Serve with rice or rotis topped with Ghee.

Notes:
Dilute this recipe with water, and you get what the Bangalore guys call soppina huli.
You can dilute it with buttermilk instead and that is equally good too.

Palak ke parathe

2008-01-28T23:50:00.000-08:00

Wheat flour: 4-5 cups
1 bunch palak leaves chopped fine
1 tsp ginger garlic paste
2 onions chopped fine
Salt
1 tsp jeera
1 tsp ajwain
a pinch of hing
1 tsp haldi powder
Red chilli powder to taste
1 tbsp oil
Water to make the dough

Mix all the above ingredients to form a plaint, kneadable dough. Rest the dough for fifteen minutes. Divide the dough into lemon sized balls. Roll the dough into round shapes with an even surface. Apply oil on one side and rest this side on the hot tava. Add a little oil across the periphery of the roti using a spoon. Turn over and roast the other side using the same procedure. Remove the roti when you feel it is done.

You can cook the methi leaves and onions in a little oil before adding it to the dough if you want to make sure that the leaves are cooked well. Alternatively, you can grind the palak, onions, and ginger garlic paste in a mixer to a paste and add it to the dough.

You can eat the rotis with dal, curd, sabji, or just home made achaar (pickle)

Methi ke parathe (thepla)

2008-01-28T23:45:00.000-08:00

Wheat flour: 4-5 cups
1 bunch methi leaves chopped fine
Salt
1 tsp jeera
1 tsp ajwain
a pinch of hing
1 tsp haldi powder
Red chilli powder to taste
1 tbsp oil
Water to make the dough

Mix all the above ingredients to form a plaint, kneadable dough. Rest the dough for fifteen minutes. Divide the dough into lemon sized balls. Roll the dough into round shapes with an even surface. Apply oil on one side and rest this side on the hot tava. Add a little oil across the periphery of the roti using a spoon. Turn over and roast the other side using the same procedure. Remove the roti when you feel it is done.
You can fry the methi leaves in a little oil before adding it to the dough if you want to make sure that the leaves are cooked well.

You can eat the rotis with dal, curd, sabji, or just home made achaar (pickle)

Methi Dal recipe

2008-01-28T08:43:00.000-08:00

There are many variations for this recipe but I like this one the best because it brings out the methi flavor very well.

Ingredients:

Tur Dal: half cup
Methi (fenugreek) leaves: half bunch

Masala:
1/2 tsp mustard seeds
1/2 tsp jeera
1/2 tsp turmeric
1/2 tsp ajwain
1 tsp amchur powder
Red chilli powder to taste
Salt to taste
1/2 tsp sugar
A pinch of Asafoetida
3 tbsp oil

Dal: Soak the dal in water for half an hour. Cook in a pressure cooker till done and mash well.

Wash the methi leaves well and chop fine.

Heat the oil in a kadai and when hot, add the mustard seeds. After they stop spluttering, add the jeera, ajwain, and asafoetida. Stir for some time till you get the aroma. Add the methi leaves and stir fry for a couple of minutes taking care not to burn the leaves. Add the dal, mix well. If the consistency is too thick, add water to set it right. Add the salt, sugar, amchur powder, coriander powder, and red chilli powder. Cook for five minutes on low flame.

Optionally, add a tablespoon of ghee.

Serve hot with rotis or rice.

The ultimate Dal recipe

2008-01-22T08:28:00.000-08:00

The ultimate dal recipe...well almost :)

1 Cup Tur Dal
2 big sized onions
1 small capsicum (bell pepper) finely chopped.
3 big tomatoes
1 green chilli (capsicum)
5 cloves garlic
1 inch ginger
A few stalks of coriander (cilantro,dhania)

Dry powders
Amchur (dry mango powder) - 1 tsp
Dhania (coriander) powder - 1 tsp
Jeera (cumin) powder - 1 tsp
Haldi (turmeric) - 1 tsp
Red Chilli powder - to taste
Salt - to taste
Sugar - 1 tsp

3 tbsp oil

Preparing the dal:
Soak the dal for an hour in water. Boil in a pressure cooker till soft. Mash it well.

Preparing the masala:

Puree the tomatoes: Boil the tomatoes till their skins come off. Grind the tomatoes with chopped garlic and ginger in a blender to a soup consistency.

Cut the onions into cubes. Add the green chilli and blend the onions and chilli in a blender to a coarse paste.

Add 3 tbsp of oil in a wok (kadai). Add jeera seeds to the hot oil. When they stop spluttering, add the onion-chilli paste. Heat till the paste turns brown in color. Add the finely chopped capsicum, a little salt and heat on high flame with continuous stirring for around 3 minutes. Add the tomato paste and cook for about five minutes. Add the dry powders (except for zeera), salt, and sugar.

Add the prepared masala to the mashed dal, add water to get the consistency you want. Heat the mixture on the stove. Add salt. Remove the container from the fire as soon as it starts boiling.

Roast the cumin (zeera) powder in a frying pan till it turns brown and add it to the dal.

Add a tablespoon of ghee or melted butter (optional)

Garnish with coriander leaves

Serve with rice or rotis.

Sindhi Kadi (Kari) with a twist

2008-01-22T02:52:00.000-08:00

1 cup besan (chickpea flour)
4-5 tbsp oil
1 tsp mustard (rai) seeds
1/2 tsp mehi (fenugreek) seeds
1 tsp zeera (cumin seeds)
A pinch or two of asafoetida (hing)
1 tsp turmeric (haldi)
1 stem of curry leaves (kadi patta)
2-3 green chillies (hari mirch)
Red chilli powder to taste (lal mirch)
Tamarind pulp to taste (you can use tamarind powder instead)
Salt to taste
Curd
4-5 cups water

Vegetables
2-3 tomatoes finely chopped
2 carrots cubed
1/4 kilo beans cut into medium sized pieces
1/4 kilo pumpkin cut and diced
1/4 kilo peas

Heat the oil in a pressure cooker. Add mustard seeds. After they stop spluttering, add the zeera and the fenugreek seeds. Stir for 5-10 seconds using a dry spoon. Add the asafoetida, green chillies and the curry leaves. After 5 seconds, add the chickpea flour and stir till the powder turns a shade of brown.Add 4-5 cups water and mix well. Add the vegetables, salt, and red chilli powder and pressure cook for 4 whistles. After the pressure cooker cools down, remove the lid, and add the tomatoes and the tamarind paste. Cook for 5 minutes. Remove from the flame and stir in the curd. Garnish with coriander leaves.

If you want to add bhindi (Okra, ladies finger), stir fry it separately and add it to the final preparation.

This dish is best served with rice but goes equally well with rotis.

Aloo-Capsicum (Shimla mirch, Bell Pepper) recipe

2008-01-22T02:22:00.000-08:00

Potatoes and capsicum are like Shah Rukh and Kajol. You have to be a miserable cook to go wrong with them.

Here is my favorite take on the two veggies.

4 potatoes medium sized, peeled and cubed into medium sizes
2-3 medium sized capsicums
1-2 tsp red chilli powder
1/2 tsp rai (mustard) seeds
1 tsp jeera (cumin seeds)
1 tsp ajwain (thyme) seeds - Optional
A pinch of asafoetida (Optional). Use three to four crushed garlic cloves instead.
1 tsp Amchur (dry mango) powder
1 tsp jeera (cumin) powder
1 tsp dhania (coriander) powder
Salt to taste
1/4 cup curd (yoghurt)
3 tbsp oil

Procedure.

Heat the oil. Add the mustard seeds. When they stop spluttering, add the zeera seeds and asafoetida. After 5-10 seconds, add the potatoes and heat on high flame till they are half done. Add the capsicum, lower the flame, cover the container, and cook till the potatoes and capsicum are done. Do not overcook. Add the coriander powder, zeera powder, amchur powder, red chilli powder, and salt. Mix well and cook for another minute. Remove from flame, and mix the curd into the curry.

Serve with hot rotis.

Palak Paneer (Spinach with cottage Cheese)

2008-01-21T06:10:00.001-08:00

Palak Paneer Recipe

Indredients:

1 big bunch palak (Spinach leaves)
A few sprigs of Coriander leaves (small bunch of around 8 sprigs)
4 tomatoes (medium sized)
5 cloves garlic finely chopped
1 inch ginger finely chopped
4 onions (medium sized) roughly cut into small pieces
3 green chillies (hari mirch, capsicum)
200 gm Paneer (Cottage Cheese)
2-3 Laung (Cloves)
1 small piece cinnamon stick (Dalchini)
2-3 cardamoms deseeded. Keep the seeds and throw the cover
3 tbsp Fresh Cream
1 tsp turmeric (haldi)
1 tsp coriander (dhania) powder
1 tsp jeera (cumin) powder
1 tsp cumin seeds
1 tsp garam masala
1 tsp Kasuri methi
Salt to taste
6-8 tbsp oil
A little sugar

Palak Paste

Boil the spinach leaves (palak) in water till they become soft. Strain the water. Add the coriander sprigs. Pour the leaves into a colander and wash with cold water. Grind the leaves in a mixer.

Tomato paste

Boil the tomatoes in water till they wrinkle. Take them out and peel off the cover. Grind the tomatoes, chopped garlic, and chopped ginger in a mixer to a fine paste.

Onion paste
Grind the onions, cardamom seeds, cloves, and cinnamon in a mixer to a coarse paste.

Procedure

Fry the paneer in 6 tbsp oil. Take the fried pieces on to a container lined with absorbent paper to absorb the excess oil.

Heat the remaining oil. Add the zeera seeds. After they stop spluttering, add the onion paste and cook till it turns a light-medium shade of brown. Add the tomato paste and cook for five minutes. Add the palak paste and cook for another five minutes. Add the dry powders (kasuri methi, haldi, coriander powder, cumin powder, garam masala powder), and salt and mix well. Cook for two minutes. Add the sugar, mix well, and then add the paneer cubes. Garnish with fresh cream.

Palak paneer can be eaten along with rice or rotis.

The ultimate Paneer Butter Masala Recipe

2008-01-21T00:13:00.000-08:00

Paneer Butter Masala Recipe

Keep the following pastes ready before you start off.

Cashew-KhusKhus paste

7-8 cashewnuts dry roasted on tava
1 teaspoon of khuskhus roasted on tava
2-tablespoon curd

Soak the roasted cashew and khuskhus in curd for around 15 min. Add a little water if necessary. Grind them to a coarse paste.

Tomato Paste

4-5 small tomatoes (2 big ones)
5 cloves garlic minced
1 inch ginger minced

Puree the tomatoes: Boil the tomatoes in water till the skin wrinkles. Take them off the water and peel the skin off.
Blend the tomatoes, ginger, and garlic in a mixer to a smooth paste.

Onion paste:
4-5 onions (small)
2-3 cloves (laung)
1 small piece cinammon
2 cardamoms (elaichi)
coriander leaves (half a bunch)

Remove the outer covering of the onions and cut them into half. Except for one onion, cut the rest into half. Put the onions in a mixie with the rest of the ingredients and make a coarse paste. Cut the remaining onion into small pieces.

Paneer: Cut the paneer (200g) into cubes and fry them in around 6tbsp vegetable oil. Place a tissue paper in a container and place the fried paneer pieces on it to drain the excess oil.

Now, we are ready to go with the preparation:

Things you will need now:
1. Butter (I used one small pack of Amul salted butter)
2. Sugar (2 tbsp)
3. Kasuri Methi - 1 tsp
4. Turmeric (Haldi) - 1 tsp
5. Garam Masala - 1 tsp
6. Fresh cream
7. Red chilli powder - to taste
8. Jeera seeds
9. Salt

Melt the butter in a kadai (wok). Add the zeera seeds. When they stop spluttering, add the sugar and heat till it turns brown. Add the onions and heat till they turn brown in color. Don't worry if the sugar is sticking to the spoon. It will dissolve when you add the onion paste. Add the onion paste and heat for 2-3 minutes or till it turns golden brown. Add the tomato paste and heat for 5 minutes. Add the cashew paste and keep stirring for two minutes so that the paste does not stick to the bottom. Add kasuri methi, haldi, Garam masala, salt, and red chilli powder. Cook for another 5 minutes. Add the paneer and cook for 5 minutes. Add a little water or milk if you feel the paste becoming too thick. Finally, garnish the preparation with two tablespoons of fresh cream.

It is not as difficult as it sounds. You should have the dish ready in half an hour to forty minutes if you have all the ingredients ready.

Kaanda Poha

2007-09-18T02:10:00.001-07:00

Poha (flattened rice) is available as different varieties based on the thickness. The only thing that will differ in the recipe is the amount of time you will need to soak the poha in water before cooking it

What you will need

Utensils: Thick bottomed semi circular frying pan (Wok, Kadai), Colander, Knife, container to hold the poha and water, stirring spoon.

Ingredients: Poha (200-250gms), Channa dal (1 tsp), mustard seeds (raai-1/2tsp), Asafoetida (Hing-one pinch), Oil (1 tbsp), Water (enough to soak the poha, salt and sugar (to taste), Turmeric (haldi)

Vegetables: Potatoes (1 big or two small-chopped fine), onions (same as potatoes), coriander (dhania leaves), kadi patta (curry leaves) and lemon.

Procedure:

Soak the poha in water. Do not use the very thin variety. For the medium variety, soak it for around a minute and for the thicker variety, around 5-10 minutes. Feel the poha before you drain the excess water using the colander. It should feel as soft as cooked rice.

Add the salt and sugar to the wet poha, mix them gently in, and set aside. You can add groundnut powder optionally.

Add oil to the wok and heat it on a low flame. Once the oil is heated up, add the mustard seeds (rai). The seeds will splutter for some time. Once they stop, add the channa dal, asafoetida, and turmeric. Allow the dal to turn a shade of brown on the lighter side. Add the coriander leaves and the kadi patta. Stir for thirty seconds, and add the onions. Fry the onions till they are golden brown, Add potatoes and some water if necessary. Cover and cook till the potatoes are done. Add the poha to the curry and mix well. Heat for five minutes while mixing gently and continuously.

Squeeze lemon into a cup. Remove the seeds and add it to the poha mixture.

You can use the same procedure with puri (the puri used for bhel puri) to prepare what is popularly known in my family as mandaal vaggarne. Immerse the puri in water till it softens (around a couple of minutes) and drain the water. Add it to the seasoning, which is the same as for kaanda poha.

You are done!