Kachori

One of my favorite snacks of all time and so easy to make!


INGREDIENTS

Oil to deep fry

FILLING

1 and 1/2 cup Moong Dal
Mustard Seeds
Cumin Seeds
Fennel Seeds (Saunf)
Coriander Powder
Garam Masala Powder
Red Chilli Powder
Salt

SHELL

1 cup Maida
2 tbsp Oil
Salt
Water

PROCEDURE

Mix all of the shell ingredients and make a soft dough similar to chapati dough. Keep this aside for atleast a 1/2 hour.
At the same time, soak the moong dal in water and keep it aside for a 1/2 hour.
Pressure cook the dal until it softens. If you are using a pressue cooker, one or two whistles should be enough.
In a pan, heat about a tbsp of oil and add in the seeds and wait for the mustard seeds to splutter. Coarsely mash the cooked dal and add it to the pan. Add in all of the masala ingredients and salt, mix everything well and let it cool.
Take a small ball of the maida dough and roll it out into the size of a puri. Place about 2 tbsp of the dal mixture in the center and join the edges to make a ball.
Deep fry all of the kachoris until golden brown on low to medium heat.
Serve hot or cold.

Eggplant Curry

INGREDIENTS

3 medium sized Eggplants
3/4 medium Onion -- finely chopped
1 1/2 tsp Red Chilli Powder (or to taste)
1/2 tsp Turmeric Powder
1 tsp Salt (or to taste)
4 Tbsp Oil

PROCEDURE

Grind and make a paste of the chopped onion, chilli powder, turmeric and salt.
Part each eggplant on the top into fours and add in the grinded onion mixture.
In a pan, heat oil, and add in the stuffed eggplant.
Cover and let it cook for about 5 minutes or until the eggplants are soft. Remove the cover and let it cook for a further 10 minutes, to get all of the rawness of the onion and the eggplant to go away.
Serve with roti or rice.
The curry is usually supposed to be a little oily, mine came out too dry, so you could also try adding a little extra oil.

Double Ka Meetha

I'm sure everyone has their own version of this simple yet yummy sweet, but here's mine...
Sorry abput the picture, but it was the best I could do, I just couldn't wait to dig into the sweetness.

INGREDIENTS

4 Bread Slices
Butter for toasting
1 cup Milk
1/2 cup Sugar
3 pods Cardamom

PROCEDURE

Make the cardamom into a fine powder and keep it aside.
Toast each bread slice with a little bit of butter until lightly brown. I used a pan, but you can use a traditional bread toaster if you'd like. If you do use a toaster, put the butter on the slices after they come out. Cut each piece of bread into 4 pieces in your desired shape, I chose to cut them diagonally to form triangles.
In the microwave, heat the milk until it comes to a boil, about 2 minutes, add in the sugar and put it in the microwave again for about 30 seconds until the sugar melts, add in the cardamom powder and mix it well.
Arrange the toasted bread slices in a serving bowl and pour the milk mixture on top.
It is best to put this dish aside for at least 30 minutes before you serve it to your guests. This will help the bread soak in all the delicious flavors.
From the picture it looks like the bread slices are still preety hard, but as soon as you put a soup into it, you can see just how soogy it is.
Serve hot or cold, it's just as good.
I was going to send this to SriLekha's Sweet Event, but it looks like I missed it by a day. Oh well, there's always next time!

Carrot Kurma

INGREDIENTS

4 medium Carrots -- chopped into desired size pieces
1/2 medium Onion -- finely chopped
1 medium Tomato -- cubed
1/2 cup Peas -- I use the frozen kind
1 tsp Ginger-Garlic Paste
1/4 tsp Turmeric Powder
1 tsp Red Chilli Powder
1 tsp Garam Masala
1/2 cup Milk (or Yogurt)
2 tbsp Oil
Salt

PROCEDURE

Microwave the chopped carrots for about 5 minutes in a bowl with water. The water will help the carrots maintain their color and it will make them soft faster.Heat the oil in a pan and add in the chopped onion and ginger-garlic paste. Cook until the raw smell goes away and the onion are translucent.
It is now time to add the tomatoes. Cook the tomato until it turns a light red and add in carrots and peas. If the carrots seem under-cooked, leave them covered in the pan for a little while longer.
Once the peas and carrots are cooked add turmeric, salt, red chilli powder, garam masala powder and mix everything well.
Add in milk and let it come to a boil and reduce. Once you have a gravy like consistency, the kurma is ready.
Serve with rice and/or roti.
Note: If you are using yogurt, mix it with some water to make it a liquid consistency first.

Mixed Vegetable Curry

This is a recipe I like to make when I don't have a lot of time, but still gives me that slow cooked taste.

INGREDIENTS

Mixed Veggies - your choice (I used a 1/4 bag of frozen veggies that had beans, corn and carrots and 1 medium potato peeled and finely cubed)
1/2 finely chopped Onion
1/2 tsp ginger-garlic paste
1/2 cup Milk
1/4 tsp Turmeric Powder
1 tbsp Chilli Powder
1 tbsp Garam Masala
3/4 tbsp Coriander Powder
Salt
Oil

PROCEDURE

I first washed the frozen veggies in warm water and put them in a microwave safe bowl. I added the cubed potatoes to this bowl and put everything in the microwave for 5 minutes.
Meanwhile, I heated about 1 1/2 tbsp of oil in a pan and added the chopped onions. Let this cook for about 5 minutes or until the onions soften, add the ginger-garlic paste and cook again until the raw smell goes away.
It is now time to add in the microwaved veggies. Mix everything together well and let the pieces cook. The beans usually take the longest, so keep an eye on them. The best way to check to see if all the pieces are cooked is to take a wooden spoon and cut a piece. It should split in two without much effort.
Once the veggies are all cooked, it should take about 5 minutes, add the turmeric, salt, chilli powder, garam masala and coriander powder. Mix everything well and add in milk. Yogurt (or curd) can be used also, but I was out of curd so I used milk instead.
If the curry tastes too spicy, or too salty, more milk can be added. You can also use more milk if you want a gravy curry.
Serve with rice and/or roti.

Potato Curry # 2

If you haven't figured it out yet, I just love potatoes! I could eat them every day. Here's another version of the potato curry. I'm sure more will come later.

INGREDIENTS

4 large Potatoes
1/2 Onion - finely chopped
5 Green Chillies
a pinch Turmeric
Salt
Chilli Powder - optional
2 tsp Cumin Powder
2 tsp Garam Masala
1/2 tsp Lime Juice
2 tbsp Oil

TADKA

Mustard Seeds
Jeera
Urid Dal
Channa Dal
Red Chillies
Hing

PROCEDURE

Peel and cube potatoes and put them in the microwave for about 6 minutes (this just helps the curry cook faster, but isn't necessary, if you have a lot of time on your hands).
In a pan, heat oil and add the tadka ingredients. When the mustard seeds splutter, add the onion and green chillies.
After the onion turn translucent, add in the potatoes and let them brown a little.
Add in the turmeric, salt, garam masala and cumin powder. Chilly powder can also be added at this time if you prefer spicy food.
Add the lime juice. Be sure not to cook the lime juice for too long or add too much because it will turn the curry bitter.
Serve warm with rice or roti.

Curd Rice

INGREDIENTS

4 cups Cooked Rice
2 1/2 cups Yogurt or Curd
4 Green Chillies - chopped finely
3 Curry Leaves
Salt

TADKA

Mustard Seeds
Jeera
Channa Dal
Urid Dal
Red Chillies

PROCEDURE

Mash warm rice until it feels soft, but not a paste. You can just mix it by hand. Add salt and yogurt and mix everything well with the rice.
In a small tadka pan, add all the tadka ingredients. When the mustard seeds splutter, add the green chillies and curry leaves.
After the freen chillies cook, remove from heat and add to the rice. More salt can be added at this time, if needed. Mix well and serve immediately.
Note: If the mixture looks too thick, you can add more yogurt or water.
Leftover portions are good in the refrigerator for up to 3 days.

Tomato Rice

INGREDIENTS

4 cups Cooked Rice
1/2 Onion - finely chopped
1 Tomato - cubed
4 Green Chillies - slit lenghtwise
4 Curry Leaves
2 tbsp Oil
a pinch Turmeric
Salt

TADKA

Mustard Seeds
Jeera
Urid Dal
Channa Dal
Red Chillies
Hing - optional

PROCEDURE

If using rice that was made on a previous day, you'll need to heat it up first. I put the rice in the microwave for about 5 minutes (the time may vary depending on your microwave).

In a pan, heat oil and add all the tadka ingredients. When the dals brown and the mustard seeds splutter, add the onion, green chilli and curry leaves.

Once the onion turns translucent, add the tomato pieces. When they soften add salt and turmeric and mix everything thoroughly.

Mix in the heated rice and serve warm.

My First Party!!!!

We had a few people over to our house for lunch yesterday and here's the menu. Recipes follow...

Curry Puff Rolls

Potato Curry

Sambar

Tamarind Rice

Yogurt

Papad

Tomato Pickle -- My mother-in-law made this for us in India, I'll have to get the recipe from her.

Mango Pickle -- My grandma made this.

Gulab Jaamon -- I'm not any good at making desserts, so mom made these for me. They were delicious, I'll post a recipe later.

Tamarind Rice

INGREDIENTS

2 1/2 cups Cooked Rice
3 to 4 tsp Tamarind Paste
2 tsp Turmeric Powder
4 Curry Leaves
4 Green Chillies - cut lengthwise
handful Peanuts
3 tbsp Oil
Salt

TADKA

Mustard Seeds
Jeera
Urid Dal
Channa Dal
4 Red Chillies

PROCEDURE

In a flat pan, gently mix the cooked rice with 1 tbsp oil and salt until everything is well mixed. Let this sit for 10 minutes.

In a small pan, add the remaining 2 tbsp of oil and the tadka ingredients, minus the red chillies. When the dal browns and the mustard seeds splutter add the red chillies, green chillies, curry leaves and turmeric powder. Once all of this is mixed well, add the peanuts and tamarind paste and let it all cook well.

Add this mixture to the cooked rice and mix everything evenly.

If the rice isn't sour enough, lime juice can be added to reach the desired taste.

Curry Puff Rolls

INGREDIENTS

two sheets Pepperidge Farm Puff Pastries
4 large Potatoes - boiled and cubed
1/2 Onion - finely chopped
3 tbsp Red Pepper Flakes
1/2 tsp Tumeric Powder
Salt
1 tsp Ginger/Garlic Paste
Oil

PROCEDURE

Heat oil in a pan, add the onion and let them soften. Add the ginger/garlic paste. Now add the potatoes, salt, tumeric powder and red pepper flakes. Mix well. This mixture can be stored in a refrigerator or eaten as a curry.


When you are ready to make the curry puff rolls: take the pastry sheets out and let them thaw for 45 minutes. Cut each sheet lengthwise into 2, for a total for 4 pieces. Add a qaurter of the currey onto each sheet and run the sheet into a roll. Cut into the desired size.

Heat the oven to 400 degrees, place the cut rolls onto a piece of aluminum foil and let the rolls cook until for about 15 minutes or until the puffs brown.

Serve warm with coriander or date/tamarind chutney or just ketchup.

Sambar

INGREDIENTS

1/2 medium Onion - cut into thin strips
2 medium Totamtoes - cubed
1/2 medium Carrot - cut into thin strips
4 cut frozen Drumsticks
1/4 cut Bottlegourd
2 Green Chillies - cut lengthwise
4 Curry Leaves
2 to 4 tsp Tamarind Paste
1 cup Toor Dal
61/2 cups Water
1 tsp Tumeric
Sambar Powder
Salt to Taste

TADKA

Mustard Seeds
Jeera
3 Red Chillies

PROCEDURE

First cook the toor dal in a pressure cooker with 2 cups water and tumeric.

In a microwave safe bowl, add carrots, drumsticks, and bottlegourd in a 1/2 cup water and cook them in the microwave for 5 minutes.

In the mean time, in a cooking pot, heat the oil and add all the tadka items. When the mustard splutters, add the onion, green chillies and curry leaves and let the onion soften. Now add the tomatoes and cook until the tomatoes look done. Now add the microwaved vegetables. Add tumeric, and a 1/4 tsp salt, and 1 cup water. Red Chilli Powder can also be added at this time, is you like your sambar spicier. Cover and let this water come to a boil, this will ensure that the vegetables are thoroughly cooked. Now add the tamarind paste, the cooked toor dal, 3 cups water, salt to taste, and the sambar powder. Let it all come to a boil.
Garnish with chopped cilantro (optional).
Serve with rice.

Potato Curry

INGREDIENTS

1/2 large Onion - finely chopped
4 large Potatoes - boiled and cubed
a small bunch Cilantro - finely chopped

1 tsp Ginger/Garlic Paste
1 tbsp Red Chilli Powder
1 tsp Turmeric Powder
Salt to taste
2 tbsp Oil

TADKA

Jeera
Channa Dal
2 Red Chillies

PROCEDURE

Heat a pan with the oil and add the tadka ingredients. Once the dal browns, add the chopped onion and let it soften. Now add the ginger/garlic paste, boiled potatoes, turmeric, salt and red chilli powder. Mix well with the chopped cilantro and add more chopped cilantro on top to garnish.

Serve with rice and/or roti.

Besan Ka Cheela

I've been making to make this recipe from Sagari's Besan Ka Cheela for a very long time. I am glad I waited because now there is proof that I've tired it. The pictures didn't turn out as great as Sagari's, but the Besan Ka Cheelas were delicious! Thanks, Sagari!

Here are my modifications.:

I didn't have any corn flour or chat masala at home. I substituted the chat masala with channa masala, used only half an onion and tomato and didn't use any fresh cilantro leaves. Everything else is the same as the original recipe.

Tiranga

No, we didn't cook/eat the flag!!!!

I had some chopped carrots and green peppers in the freezer and 2 medium potatoes. None of them, on their own, would make enough curry for both of us. So I decided to combine them all.

INGREDIENTS

3 Small Carrots

1 and 1/2 Green Peppers

2 Medium Potatoes

1/2 Medium Onion

1 and 1/2 tsp Ginger/Garlic Paste

1/2 tsp Tumeric Powder

2 tsp Salt

1 tbsp Chilli Powder

1 tbsp Garam Masala

1/4 cup Milk

Few drops Lime Juice

TADKA (optional)

Mustard Seeds
Jeera

Urad Dal

Channa Dal

2 Red Chillies

a pinch Hing

PREPARATION

Run the frozen green peppers and carrots under warm water and chop the potatoes into small cubes. Put all three of these in a microwave safe bowl and put the bowl in the microwave for 5 minutes.

In the mean time, finely chop the onion and heat oil in a pan. Once the oil heats, add the optional tadka ingredients. Once, the mustard seeds splutter, add the chopped onion. After the onion get soft, add the ginger/garlic paste and cook until the raw smell goes away. Then add the microwaved vegetables. Doesn't it look like the Indian flag?

Let the veggies cook for about 5 minutes or until the pieces are tender. Add the tumeric powder, salt, chilli powder and garam masala powder. Mix well and cook for a further 2 minutes.

It is now time to add the milk and the lime juice. Freshly sqeezed lime is fine, but I generally tend to use lime juice from the bottle because it stores better than a real lime.

Done!!! Serve with rice or roti or both.

Tindora Fry

Well, as promised! Here's that first blog.
I love fried food. I know it isn't good for me, but it's still delicious.
One of my all time favorites is Tindora (Dondakai) Fry.
Here's the version mom taught me, with a few modifications made by my husband.

INGREDIENTS

Tindora - 1/2 lb

Tumeric - a pinch

Salt - to taste

Chilli Powder - to taste

Oil

TADKA

Mustard Seeds

Cumin Seeds

Urad Dal

Channa Dal

MASALA

Garam Masala - 1 tbsp

Cumin Powder - 1 tbsp

Coriander (Dhania) Powder - 1 tbsp

PREPARATION

I usually like to take time on the weekends to chop up all my vegetables and freeze them. This way I can pick what I want during the week and use it without the hassle of chopping the vegetables.

I generally chop the tindora fine, so that it fries better, but since my husband and I have taken to eating rotis and fries don't go well with that, I decided to make rounds this time.

After I take the tindora out of the freezer, give it a good wash under warm water, this will help separate the pieces.

In a pan, add about 2 tbsp of oil, on medium heat. When the oil is heated add the tadka ingredients. Once the mustard seeds splutter and the dals brown, add the tindora pieces. For faster cooking, put the tindora in the microwave for about 5 mins.

Cover the pan immediately, so that the water from the frozen tindora doesn't splatter every where. Once the water has reduced, the lid can be removed and you can now fry the curry.

If you like a wet curry, you can keep the lid on for the entire process.

Once the pieces brown, add tumeric, salt, chilli powder and mix well.

For those who like the masala taste, you can also add the masala ingredients to your liking.

The end product will look something like the first picture.

Serve with roti or rice.

Welcome!!!

Since my husband and I both work, and only get the weekend to relax, I haven't had a chance to cook anything significant enough to be my first post. I plan to cook something today, take pictures and get started on this blog journey.