Monday, March 16, 2009
1. White Rice
2. Mango Dal (not pictured)
3. Simple Potato Curry (see below for the recipe)
4. Tomato Chutney (bought it in India)
5. Tomato Rasam
6. Curd/Yogurt (not pictured)
7. Papad (not pictured)
These can, of course, also be made on the week days, but I usually don't have the time or energy to make them :)
For the simple Potato Curry
2 medium Potatoes - finely cubed
Red Chilli Powder
Optional: Microwave the chopped potatoes for about 3 to 4 minutes in a microwave safe bowl, this will help decrease the cooking time.
At the same time, heat some oil in a cooking pan and add the tadka ingredients. Now add in the cooked potato pieces, a pinch of turmeric, salt and red chilli powder. Fry the pieces until they are a little brown and take it off heat. Ready to serve.
Thursday, March 12, 2009
1 Mango -- using a peeler, discard the outer green layer of the mango and scrap around the center of the mango, until you have thin shavings of the entire mango.
1 cup Toor Dal
1 1/2 cups Water
Red Chilli Powder (you can use 3 or 4 green chillies instead too)
TADKA -- can be excluded if you don't want any tadka.
2 Red Chillies
In a pressure cooker safe dish, wash the dal well and add in the mango shavings.
If you want to use green chillies add them now as well.
Add the water and a pinch of turmeric. Pressure cook the dal for about 3 whistles (the same time as it takes for you to cook rice).
Once the cooker has cooled, remove the dal dish and add salt and red chilli powder (if using).
In a separate tadka pan, heat about 1 tbsp of oil and add all of the other tadka ingredients. when the dal browns and the mustard seeds splutter, add the tadka to the dal and mix everything well.
Garnish with cilantro.
Serve with Rice or Roti
Tuesday, March 10, 2009
Rajma is a very versatile curry, it's great with roti and puri, but it can be eaten just as well with plain rice or rice dishes like pulao or biryani. It's great for parties, but simple enough to make for a night at home.
Here's my simple attempt at it...I buy store bought red kidney beans with no salt added. The no salt added is very important, unless you can remember that when it's time for you to add salt to your curry.
You can also buy the regular dry kidney beans and just soak them overnight.
1 can Red Kidney Beans (well washed, I don't like the taste of the canned juices, so I wash mine really well)
1/2 finely chopped Onion
2 tbsp Tomato Paste (can be home made or store bought, I buy the Hunts Tomato Paste)
Red Chilli Powder
Dhania (Coriander/Cilantro) Powder
1 1/2 cup Water
In a heavy bottomed pan, heat about 3 tbsp of oil. Add in the chopped onion and let them soften.
Now add in the tomato paste, water, salt, red chilli powder, garam masala, dhania powder and stir well until there are no lumps. Add in the beans.
Cover and let the curry come to a boil (on medium-low heat).
Done!!!! So, easy for such a famous dish.
In a bowl, top the rajma with some more chopped onion and fresh chopped coriander with a side of a lime wedge. Serve with roti, puri, rice, anything you want!
Tuesday, February 24, 2009
I'm so excited Slumdog won all those awards at the oscars! That movie totally deserved it!
Friday, February 6, 2009
Red Chilli Powder
Boil the arbi in a pressure cooker until soft. You can also do this on a stove top or in the microwave. Peel off the skin and set aside.
In a pan, heat about 3 tbsp of oil and add in the tadka ingredients. When the dal browns and the mustard seeds splutter, add in the boiled arbi pieces. Break it up a little bit with your fingers. It will mash as it heats.
Add in the turmeric, salt and red chilli powder. Mix well.
You are all set to serve this with rice or roti.
NOTE: If you don't like mashed arbi, you can boil the arbi the night before, peel and refrigerate the pieces. The next day, chop as desired and fry until they are brown.
Tuesday, February 3, 2009
2 big spoonfuls Tomato Paste -- I used the regular kind from Hunt's, but any kind will do
3 cups Water
3 to 4 Curry Leaves
1 tsp Tamarind Juice
2 to 3 tsp Rasam Powder
a pinch Turmeric
Red Chilli Powder
In a pan, heat oil and add in the tadka ingredients, when the mustard seeds splutter, add in the curry leaves, tomato paste and water. Mix well until there are no lumps.
Add in tamarind juice, turmeric, salt, red chilli powder, and rasam masala.
Let the rasam come to a boil and you are ready to serve! Garnish with a little bit of coriander leaves if you'd like.
Tastes great with rice.
NOTE: I buy ready made tamarind paste from the Indian store and just mix it with a little bit of water, until it is runny. Otherwise, you can use fresh tamarind and soak it in water for a little bit and sqeeze out the juice.
Friday, January 30, 2009
about 50 Tindora -- cut any way you like, I made rounds
1/2 medium Onion -- finely chopped
1 tsp Ginger-Garlic Paste
3 tbsp Dry Ground Coconut
1/2 tsp Turmeric
2 tbsp Garam Masala Powder
2 tsp Red Chilli Powder
1 1/2 tsp Salt
2 tbsp Oil
1/4 tsp Mustard Seeds
1/8 tsp Jeera
1/2 tsp Urid Dal
1/2 tsp Channa Dal
In a pan, heat oil and add in the tadka ingredients.
When the mustard seeds splutter, add in onion and ginger-garlic paste.
When the onion softens, add in the tindora pieces and let it cook until they soften.
Now add in turmeric, salt, garam masala and red chilli powder. Mix well.
Mix in the coconut and you are done!
NOTE: I meant to add only 2 tbsp of Garam Masala, but probably about 3 tbsp fell out of the packet. Nevertheless, it still tasted great. So, you can increase or decrease the spices based on your taste.