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COOK AND SIGH : Indian Recipes


Recipes found on the net. Presented here for convenience of users.

     1		Adai
     2		Aloo Dam
     3		Aloo Gobi
     4		Aviyal
     5		Chole
     6		Coconut Chutney
     7		Zucchini chutney
     8		Beans/Potato Curry
     9		Cabbage Curry
    10		Daal
    11		Dosai
    12		Gajar Halva
    12.2        Idli
    13		Garam Masala
    14		Kootu
    15		Masur Daal
    16		Molahu Kozhambhu
    17		More Kozhambhu
    18		Navarattan Curry
    19		Nimbu Pickle
    20		Rajma
    21		Ras Malai
    22		Rasagolla
    23		Nimbu Rice
    24		Rasam
    25		Rasam Masala
    26		Sambar
    27		Sambar Masala
    28		Sooji
    29		Tomato Rice
    30		Uppuma/Upma
    31		Vada
    32		Vegetable Jalfrasie
    33		Vellirikkai Thogayal
    34		Katirikkai Thogyal
    35		Pulikacchal
    36		Gotsu
    37		Anai Pachadi
    38		Katirikka Rasavangi
    39		Kothimeera Kaaram Petti Vankaya Koora-brinjal with coriander
    40		Vankaya Kaaram Petti Koora
    41		Didir Onion Rava Dosa
    42		Didir Dosa
    43		Onion Vetha Kozhambu
    44		Pitlai
    45		Cabbage, potatoes and peas molagootal
    46		Erucheri
    47		Chou-Chou koot/curry/pooduthual
    48		Vangi bath
    49		Venn pongal
    50		Very Minty, Very tasty, Vegetable Biryani
    51		Ricotta Halva
    52		Instant Therati Pal
    53		Badusha


Adai Ingredients Rice 1 cup Urad Daal 1/3 cup Chana Daal 1/3 cup Yellow Split Peas 1/3 cup Salt 1 tsp. Red Chili Powder 1 tsp. Onion (opt.) 1 (large) Carrot (opt.) 1 Coconut - grated (opt.) 1/4 cup Preparation [1] Mix Rice, Chana Daal, Urad Daal, and Yellow Split Peas in a large vessel. Soak in a lot of water for about 2 hours. [2] Grind the soaked mixture with Chili Power and salt coarsely, without adding much water. [3] Ferment for about 3 - 4 hours, then refrigerate or freeze. In cold weather, the fermenting process might take longer, and it might be a good idea to ferment in an oven (the pilot light will keep the mixture warm). [4] Add either onions (finely cut), carrot (grated) or coconut before preparing. Freezing Notes If freezing, only ferment for about an hour. The mixture will have to left outside for a while before being ready to use.
Aloo Dam Ingredients Oil 3 tbsp. Bay leaf 1 Onion 1 Ginger 1/2 tsp. Garlic 1/2 tsp. Cumin Seeds 1/2 tsp. Turmeric 1/4 tsp. Chili Powder 1 1/2 tsp. Yogurt 2/3 tsp. Salt 1/4 tsp. Coriander powder 2 tsp. Potatoes 1 lb. Tomato 1 Capsicum 1 Preparation [1] Heat oil, add bay leaf and onion. Fry for 3-4 minutes. Add ginger and garlic and fry for another minute. Add mustard and cumin seeds. [2] The potatoes should be sliced, and the tomatoes and cap- sicum cut up. Add these, mix well, and cook for 4-5 min- utes, continuously stirring. [3] Sprinkle with turmeric, coriander and chili powder. [4] Beat the yogurt and blend into a smooth mixture. Add yo- gurt and salt. [5] Mix gently, cover and cook for about 10 minutes on low heat.
Aloo Gobi Ingredients Cauliflower 1 Potatoes 4 Oil 1/4 cup Cumin seeds 1 tsp. Ginger 1 in. stick Garlic 3 cloves Turmeric 3/4 tsp. Red Chili Powder 1 tsp. Tomatoes 3 Garam Masala 1 tsp. Coriander powder 2 tsp. Preparation [1] Cut cauliflower into flowerets. Cube potatoes. [2] Heat oil and saute cumin seeds for about a minute. Add gar- lic and ginger, stir and add potatoes. Bhoona, add turmeric and chili powder, and bhoona again. Add tomatoes and sim- mer for about 5 minutes. [3] Add cauliflower and high heat for about a minutes. [4] Lower heat, cover and let simmer for about 15 minutes. Curry should be damp-dry.
Aviyal Ingredients Mixed vegs. 3 cups Coconut (grated) 1/2 cup Green/Red Chillies 2 - 3 More Kozhambhu powder 2 tsp. Yogurt 2 cups Preparation [1] Boil vegetables for about 5 minutes. [2] Add yogurt and powder to vegetables. [3] Bring to boil.
Chole Ingredients Chick Peas 1 tin Onion 1 Ginger 1 tsp. Garlic 1 tsp. Tomatoes 1/2 can Cumin powder 1 tsp. Coriander powder 1 tsp. Chili powder 1 tsp. Tancom 1/2 tsp. Garam Masala 1 tsp. Coriander Leaves bunch Preparation [1] Saute onions, add garlic and ginger. Fry for about 5 min- utes. [2] Add tomatoes, and continue frying. [3] Add cumin, coriander and chili powders, and some salt. Fry for another 5 minutes. [4] Add chick peas, boil for a few mintues. [5] Add garam masala, let mixture simmer. [6] Separately, boil tamcon in water until it dissolves. Add this to main mixture. [7] Remove from stove. Serve garnished with coriander leaves and lemon slices.
Coconut Chutney Ingredients Coconut (grated) 1 cup Dalia/Chana Daal 2 tsp. Green Chili 2 - 3 Ginger 1 inch (???) Coriander Leaves (???) Hing 1/4 tsp. Lemon Juice to taste Salt to taste Preparation [1] Fry Chana Daal/Dalia (if used). [2] Grind all ingredients and mix. [3] It's also possible to use yogurt, in which case the Lemon juice may be left out. Or used. Anything goes, apparently.
Zucchini chutney Ingredients Zucchini 2-3 Onions 1 Hing 1/2 tsp. Tamcon 1/2 tsp. Green chillies 2-3 Preparation [1] Fry cut zucchini, onions, and green chillies. [2] Add turmeric, salt, cook on low flame for 5 - 10 minutes. [3] Boil tamcon, add to mix above. [4] Pulverize the whole thing in blender. [5] Seasoning: Thalshi Kottify with mustar seeds, urad daal.
Beans/Potato Curry Ingredients Oil 2 tbsp. Mustard seeds 1 tsp. Urad Daal 1 tsp. Vegs. 3 cups Salt to taste Turmeric pinch Preparation [1] Heat oil, mustard seeds, and Urad Daal. Roast for a few sec- onds. [2] Add vegetables. Sprinkle salt and turmeric. Cook on high heat for a couple of minutes. [3] Add coriander powder, chili powder, and cumin powder, (and ginger and garlic if you wish) cover and cook on low until done. [4] For making the potatoes more crisp, add rice powder (arshi maav) and stir it in.
Cabbage Curry Ingredients Oil 2 tbsp. Mustard seeds 1 tsp. Urad Daal 1 tsp. Cumin seeds 1 tsp. Green Chili 1 Mixed vegs. 1 cup Cabbage 1 medium size Salt to taste Turmeric pinch Preparation [1] Heat oil, mustard seeds, Urad Daal, cumin seeds, and green chili. Roast for a few seconds. [2] Add mixed vegs. and cabbage. Sprinkle salt and turmeric. Cook on high heat for a couple of minutes, then cover and cook on low until done.
Daal Ingredients Masoor Daal 1 cup Tomato 1 Onion 1 Red Chillies 2 Turmeric pinch Salt to taste Bay Leaf 2-3 Coriander powder 1/2 tsp. Chili powder 1/4 tsp. Preparation [1] Cook Daal in 3 cups water. Bring to boil and remove foam. [2] Add bay leaves, turmeric, and a few drops of oil, and con- tinue to boil. [3] Mash mixture. [4] Add tomato and salt, and heat for a couple of minutes more. [5] Fry onion, red chillies, coriander and chili powders, and add to daal.
Dosai Ingredients Rice 1 1/2 cups Urad Daal 1/2 cup Salt 2 tsp. Preparation [1] Soak the rice and daal separately in slightly warm water for 2 - 8 hours. [2] Grind separately to a smooth paste and mix in a large vessel with salt. Mix thoroughly (use blender if possible). [3] Ferment for 12 hours.
Gajar Halva Ingredients Carrots 1 lb. Half and Half 1 pint Sugar 1_2cup Cardamom 3-4 Raisins handful Cashew nuts handful Preparation [1] Add a little butter to a frying pan and heat to coat the pan. Roast cashew nuts until golden brown and add the raisins to the pan for a few seconds. Remove the cashews and raisins and keep aside. [2] Grate the carrots and add to the pan. Add Half and Half, and heat for about an hour, starting with high heat, stirring, and lowering the heat after the mixture starts boiling. Heat until almost dry. [3] Add sugar, mix, and continue to cook until damp/dry. [4] Remove from stove and add cashews and raisins and car- damoms.
Idlis ----- 1 heaping cup black gram dal oil for greasing cups 2 heaping cups raw rice or salt to taste (1 heaping cup boiled rice and 1 heaping cup raw rice) Soak black gram dal and the two rices (mixed) seperately in water for 3 hours. First, wash the soaked dhal and grind to a fine paste and keep aside. Then grind the soaked rice to a coarse paste. Mix both the pastes using hands, add salt and keep under cover overnight. Next day, beat the batter well. Grease idli cups (you can use egg poachers if you want) with oil, and fill them (about 3/4 full) with the idli bater and steam in an idli vessel (basically, a big steamer) for about 20 minutes. (note: if raw rice only is used, there is no need to grind it. Just wash it and crush it in a mortar and pedstle (sp?) and then mix it with the ground black gram paste) The same idli batter can be use to make Sannan. Pour the batter in the container of a pressure cooker (previously greased with oil) about 3/4 full and steam for 15-20 minutes as above. Take out and cut into pieces with a spatula.
Garam Masala Ingredients Cinnamon Sticks 5 (3 in.) sticks cardamom pods 1 cup cumin seeds 1/2 cup black pepper 1/2 cup cloves 1/2 cup coriander seeds 1/2 cup Coconut - grated (opt.) 1/4 cup Preparation Dry the ingredients in an oven. Do not let them turn brown. Remove the seeds from the cardamom pods. Pound cinnamon stick into smaller size. Combine ingredients until they are well mixed and blend at high speed for 2 or 3 mins. till completely pulverized
Kootu Masala Ingredients Urad Daal 2 tsp. Black pepper 1/3 tsp. Red Chillies 2 Cumin Seeds 1 tsp. Coconut (grated) 3 tbsp. Masala Preparation [1] Roast Urad Daal, Black Pepper and Red Chillies until the Daal is golden yellow. [2] Add Cumin seeds to the mixture after removing from stove. [3] Add the coconut when the mixture is cold. Grind with wa- ter. Ingredients Yellow Split Peas 1/2 cup Chili powder 1/4 tsp. Turmeric pinch Spinach 10 oz. or Vegetables etc. 4 - 5 cups Preparation [1] Boil Yellow Split Peas. Keep aside. [2] Boil vegetables(spinach or combo of cabbage, squash, beans, etc.) with salt, chili powder and turmeric until just cooked. [3] Add masala and daal.
Masur Daal Ingredients Masur Daal 1 cup Onion 1 Ginger 1 in. Water 3 1/2 cup turmeric pinch garlic 2 cloves cumin seeds 1 tsp. butter 2 tbsp. Preparation [1] Wash well the daal and drain it. [2] Boil the water and add the daal, salt, pepper, turmeric, finely chopped ginger, and garlic. Cover the pot and simmer for 20 mins. [3] When done, heat the ghee add the cumin. Fry till golden brown and add thinly sliced onions. Fry till crisp and brown. May add paprika and finely chopped tomatoes to the above for color. Pour over the daal and serve.
Molahu Kozhambhu Masala Ingredients Black Pepper 1 tsp. Red chillies 6 Chana Daal 1 tbsp. Toor Daal 1 tbsp. Coriander Seeds 1 tbsp. Coconut(grated) 1 tbsp. Masala Preparation [1] Fry all ingredients (except coconut) in as little oil as possi- ble. [2] Add coconut, grind (very fine) in blender. Ingredients Tamcon 1 flat tsp. Salt 2 tsp. Mustard Seeds 1 tsp. Turmeric pinch Tomatoes 1/2 can Rice powder 1 tsp. Hing 1/4 tsp. Preparation [1] Heat oil, mustard seeds. [2] Add 4 cups water, tamcon, masala, turmeric, tomatoes, and salt to the pan. Boil for about 10 minutes. [3] Add hing, rice powder and stir to thicken. Boil for another minute or so.
More Kozhambhu Ingredients Yogurt 32 oz. Coriander seeds 2 tsp. Cumin seeds 2 tsp. Red Chili powder 1 tsp. Chana Daal 1 tsp. Rice or rice powder 1 tsp. Coconut (grated) 2 tsp. Salt 2 tsp. Mustard 1 tsp. Turmeric pinch Red Chili 1 Preparation [1] Fry Coriander seeds, Cumin seeds, Chana Daal, Red Chili in a little oil. [2] Grind the mixture with the coconut and add to the beaten yogurt. Add turmeric and bring to a boil. [3] Stir in rice powder, and heat on low until consistent texture is achieved. [4] Heat oil and mustard seeds and add to the mixture.
Navarattan Curry Ingredients Potato 1 large Random veg's 4 cups Butter 2 tbsp. Onion 1 large Garlic 2 cloves Tomatoes 2 Yogurt 2 tbsp. Heavy cream 1/2 cup Green peas 4 oz. Raisins 1/4 cup Blanched almonds 12 Dry Masala Ingredients Cardamom (ground) 1/2 tsp. Coriander powder 1/2 tsp. Ginger (ground) 1/2 tsp. Red Chili powder 1/2 tsp. Turmeric 1/2 tsp. Note: For the random vegetables, can use, e.g., broccoli, green peppers, carrots, cauliflower, green beans, etc. Preparation [1] Boil vegetables (except onions and peas). Drain and set aside. [2] Melt butter and saute onions and garlic. Add tomatoes, yo- gurt, and the dry masala, and simmer for 5 minutes. Add vegetables and simmer for another 5 minutes, then add wa- ter. Cover and simmer for 10 minutes. Add cream and peas, stirring gently. [3] Before serving, top with raisins and almonds.
Nimbu Pickle Ingredients Lemons 6 Salt 5 tsp. Chili powder 5 tsp. Turmeric pinch Hing 1 tsp. Methi 1 tsp. Oil 5 tbsp. Preparation [1] Cut lemons into small pieces and remove the seeds. Add salt and keep for about 12 hours. [2] Add chili powder, turmeric, and methi. [3] Heat oil, mustard seeds, and hing. Spread this mixture over the lemons. [4] Mix thoroughly.
Rajma Ingredients Red Kidney Bean 2 cup turmeric pinch oil 2 tbsp ginger 0.5 in. tomatoes 3 (or more - depends how much gravy you want) water 3 quarts salt 1 tsp. onion 1 Garam Masala 1 tsp. Coriander Leaves small bunch Preparation [1] Wash beans and soak overnight. Chnage water and boil for 2 - 3 hours or 20 minutes in pressure cooker. [2] In the meantime chop onions, garlic and ginger fine and fry in oil. add chopped tomatoes after a few minutes. Add all spices and cook for a few minutes. [3] Add to the beans and cook again till the beans are soft and thoroughly cooked. [4] Garnish with coriander leaves and serve.
Ras Malai Ingredients Ricotta Cheese 2 lb. Half and Half 2 qts. Sugar 2 cups Cardamon pods 5 Bay leaf 1 Vanilla 1 tsp. Rose Water To taste (opt.) Preparation [1] Mix 1.5 cups of sugar with the Ricotta cheese and bake it in a 400o F oven for about 1hr and 15 minutes in a flat dish covered with aluminum foil. The cheese should have hard- ened and turned a pale brown. [2] Thicken the Half and Half by simmering over low heat for a long time. This is best done in a microwave; if a microwave is not available, do it over low heat and stir frequently. Thicken until the volume drops to around half of the origi- nal volume. [3] Add the remaining 0.5 cup sugar, cardamon pods, bay leaf, vanilla and rose water (and any other flavouring that you may want) to the Half and Half. Heat for a few minutes. [4] After the cheese has been baked, cut it into 1 inch squares and add to the hot thickened half and half. Cool for a few hours in the fridge.
Rasagolla Ingredients Milk 1 gallon Lemon Juice 1 cup Sugar 1 cup Preparation [1] Bring one gallon of milk to a boil. When boiling add one cup of either whiter vinegar or lemon juice. Turn the stove off. Milk should separate into whey and curd. [2] Pour into collander, leaving only the panir/curd. Leave curd in strainer until cold and dry. This will take at least an hour (you can leave it overnight). [3] Place curd in food processor and process for one minute. It should be soft but not sticky. [4] Form small balls from the curd. Using vinegar usually re- sults in about 80 to 100 rasagollas. [5] Bring one cup sugar and 3 cups water to a boil in a pressure cooker. Place 20-25 rasgoolas in syrup. Turn off the heat to place the cover on the pressure cooker. Turn heat on high. When cooker begins to whistle wait for a couple of minutes, then turn it off. [6] When pressure cooker depressurizes, remove cover and re- peat previous step with the rest of the rasgoolas. Do not use the same sugar syrup more than once.
Nimbu Rice Ingredients Rice 1 cup Oil 2 tbsp. Mustard Seeds 1 tsp. Urad Daal 1 tsp. Chana Daal 1 tsp. Cashews handful Raisins handful Turmeric pinch mixed vegs. 1 cup Lemon 1 Preparation [1] Cook rice. [2] Heat oil and add all other ingredients except for the lemon. Fry as appropriate. [3] Mix stuff in pan with rice. Squeeze the lemon and add the juice to the rice.
Rasam Ingredients Tomatoes 2 Haldi 1/4 tsp. Tamcon 1 1/2 tsp. Toor Daal 3/4 cup Ghee 1 tsp. Mustard seeds 1 tsp. Coriander leaves bunch Preparation [1] Boil tamcon in water. [2] Boil toor daal in water. [3] Cut tomatoes, add to tamcon solution. Add hing and salt. Boil for a couple of minutes. [4] Add mashed toor daal and rasam masala. [5] In a pan, heat ghee, fry mustard seeds. [6] Add fresh coriander leaves and mustard seeds.
Rasam Masala Masala Ingredients Black Pepper 1 tbsp. Chana Daal seeds 2 tbsp. Coriander Seeds 2 tbsp. Red Chillies 4-5 L.G. 1 tsp. Coconut (grated) 3 tbsp. Ghee 2 tbsp. Masala Preparation [1] Roast black pepper, chana daal, coriander, and hing. [2] Add chillies when daal starts getting red. [3] If using dry coconut, soak it in a little water. Blend the daal mixture and coconut until the paste is fine. Keep aside.
Sambar Ingredients Tamcon 1 tbsp. Mustard Seeds 1 tbsp. Vegetables as needed Turmeric pinch Salt to taste Toor Daal 1 cup Curry Leaves 2-3 Ghee 2 tsp. Preparation [1] Boil toor daal and mash. [2] Boil tamcon in water until dissolved. [3] Take the vegetables, slightly fry them, and add them to this tamarind water. Add a little salt and turmeric and boil. [4] When vegetables are soft, add the toor daal paste and wait until the mixture boils again. Lower flame. [5] Add curry leaves, the masala mixture, salt and boil for a few minutes, stirring occasionally. Optional: Garnish with roasted mustard seeds. Note If the toor daal gets burnt, rectify by adding a small ball of cooked rice (it will remove the odor). It will also absorb ex- cess salt, so compensate for this when eating.
Sambar Masala Masala Ingredients Methi (Fenugreek) 1 tsp. Chana Daal seeds 2 tbsp. Coriander Seeds 4 tbsp. Red Chillies 4-5 L.G. 1 tsp. Coconut (grated) 3 tbsp. Oil 3 tbsp. Masala Preparation [1] Roast methi, chana daal, and hing. [2] Add chillies when daal starts getting red. [3] If using dry coconut, soak it in a little water and blend the daal mixture and coconut until the paste is fine. Keep aside.
Sooji Ingredients Rava 1 cup Water 3 cups Sugar 1 1/2 cups Ghee 3-4 tbsp. Cardamons few Cashews some Raisins some Saffron/Turmeric pinch Preparation [1] Roast rava until light brown. [2] Boil 3 cups of water, add sugar, allow it to completely dis- solve. [3] Add rava to water slowly, stirring. [4] Fry cardamons, raisins, cashews in ghee. Add to rava. [5] Add saffron/turmeric and mix.
Tomato Rice Ingredients Rice 1 cup Tomatoes 1/2 can Green Pepper 1 Onions 1-2 Green Chillies 2-3 Ginger 1/2 inch Garlic 2-3 cloves Fresh coriander bunch Random spices ? Preparation [1] Fry cut onions, green pepper, ginger, garlic, random spices ( cloves, black pepper, cinnamon, cardamon, bay leaves) and salt for 5 - 10 minutes. [2] Add tomatoes, saute for a while. [3] Add washed and drained rice, fry for 5 minutes or so. Add more water and cook until rice is done. [4] Extra fancy: Top rice with cheese, tomato and green pepper slices (rings, e.g.) and bake for 20 - 25 minutes at 250o.
Uppuma Ingredients Oil 2 tbsp. Water 3 cups Onion 1 Rava 2 cups Mixed vegs. 1 cup Mustard seeds 1 tsp. Urad Daal 1 tsp. Chana Daal 1 tsp. Ginger 1 tsp. Green chilis 2 Red Chili 1 Preparation [1] Roast rava until light brown. [2] Separately, fry mustard seeds, urad and chana daals, chopped onion, (crushed) red and (chopped) green chilis in oil. (Optional: can add cumin and coriander powders, peas, mixed vegetables, etc. and fry these too.) [3] Add water to the fried mixture, bring it to a boil, lower the flame, and add the rava slowly, stirring while doing so. [4] Optional: add cashews.
Vada Ingredients Moong Daal 1/2 cup Urad Daal 1/2 cup Onion 1 Coriander 2 tsp. Green Chili 1 Chili powder 1/2 tsp. Salt 1 tsp. Ginger 1 tsp. Baking Soda 1/4 tsp. Preparation [1] Soak urad daal and moong daal for 2-3 hours. [2] Grind daals into a coarse paste. [3] Add finely chopped onion, salt, coriander powder, chili pow- der OR green chili, ginger and soda. Mix well and set aside for 4-5 minutes. [4] Fry small spoonfuls of the mixture in hot oil.
Vegetable Jalfrasie Ingredients Onion 1 large Green peppers 2 Tomatoes 2 large Broccoli 1/2 lb. Cauliflower 1/2 lb. Butter 4 tbsp. Red Chili Powder 1 tsp. Turmeric 1/2 tsp. Ginger 1 in. stick Garlic 3 cloves White vinegar 2 tbsp. Tomato puree 2 tbsp. Preparation [1] Chop onion; cut green peppers, tomatoes, broccoli, and cauliflower into 1 in. cubes. [2] Melt butter and saute onion. Add all the remaining vegeta- bles and stir-fry for about 5 minutes over medium heat. [3] Add the spices and vinegar. Stir in the tomato puree, and simmer for about 5 minutes. Season to taste with salt and fresh-ground pepper. The above recipes were graciously supplied by
Vellirikkai Thogayal Ingredients 1 large or 2 medium cucumbers 3 tbsps oil (sesame, if you have it) 1 tspn black mustard seeds 1 tspn white urad dal 1/2 tspn fenugreek (methi) 2-4 dried red chillies 1/2 tbsp tamcon paste a good pinch asafoetida salt to taste. Preparation 1. Peel cucumber, slit into half, scoop out seeds. Slit into further narrow strips and cut tiny pieces as for kachumbar. Should not be grated as this gives no 'bite' feel in the mouth. 2. Next, warm the oil and fry all ingredients except the tamarind. Mustard should stop spluttering and dal/methi should turn brown. Drain out these fried spices into a blender, leaving oil behind in pan. 3. Add cucumber and stir fry for two mins, no more. 4. Add tamcon to spices in blender and with half the cucumber run on low speed till everything looks coarsely ground and blended. Remove into a bowl, add remaining cucumber pieces and mix well.
Katirikkai Thogyal Ingredients One Bhima eggplant 3 tspns urad dal 3-4 red chillies a litle asafoetida 1/2 tbsp tamarind paste salt to taste oil to fry dal Preparation 1. Wrap eggplant in foil nicely and keep inside a 400 deg oven for about 45 mins or until soft. Alternately you could broil it over a gas flame till it gets evenly charred. Cool and peel off skin. Drain of any juices. Chop into large bits. 2. Fry dal, red chillies and asafoetida in oil till brown. Drop into a blender, add tamarind, salt and some of the eggplant. Run the blender on low speed till coarsely blended. Add remaining eggplant and whir for one minute. Scrape out and serve. 3. Other Thogyals/Chutneys Substitute lightly sauteed onion/zuchini/canadian (hot house) cucumber in above recipe for a variety.
Pulikacchal Ingredients Soaked tamarind about the size of a large lemon 1 1/2 tbspn jaggery 2 tbspns sesame seeds roasted dry 6-8 green chillies, slit into two (more, if it isn't hot) 2 inch ginger cut into thin strips 1 tspn mustard seeds 1 tspn chana dal 3-4 tbspns oil, preferably sesame good pinch asafoetida pinch turmeric curry leaves Preparation 1. Squeeze out the pulp from the tamarind. You can add a little fresh water each time to extract the pulp. When you have a about a small bowl full, set aside. 2. Warm oil, season with mustard seeds first. When they start to pop throw in red chillies, chana dal, asafoetida and curry leaves. When dal turns red, add the green chillies and fry. Throw in the ginger, add tamarind extract carefully, a pinch turmeric, salt to taste and jaggery. Simmer on low heat till raw smell disappears and the sauce has reduced to one-third or thickened yet spoonable. 3. Crush the roasted sesame seeds with a rolling pin on paper or in a spice mill rather coarsely. Add this at the end to the pulikacchal Mix well so there are no lumps.
Gotsu Ingredients One small to medium eggplant 1/2 tbsp tamarind paste or extract from a tamarind size marble, soaked one large onion, chopped (if using little ones in a bag, about five) 2 ripe tomatoes, diced 6 hot green chilles, slit and cut into pieces curry leaves 1 tspn mustard 1/2 tspn turmeric garlic (optional) salt to taste 3-4 tbspn oil Preparation 1. Chop the eggplant into very tiny pieces. Heat oil, add mustard seeds, when popping add curry leaves, chillies, onions and fry till onions become transcluscent. Add tomatoes and eggplant and fry for another five minutes. If using tamarind paste add a cup and half of water, or pour equal quantity of extract from fresh pulp. Throw in the turmeric, salt and garlic. Let it simmer for a while until eggplant becomes really soft and is barely able to retain its shape. Remove from heat. 2. Tomato-Onion Gotsu More tomatoes can be substituted instead of the eggplant for a tomato- onion gotsu. Add more chillies if necessary.
Anai Pachadi Ingredients One small butternut squash 3-4 green chillies 3 tbs coconut 1 tspn tamarind paste 1/2 tspn mustard seeds a little jaggery/sugar turmeric and salt to taste For seasoning: A little mustard seeds, fenugreek, red chilli, curry leaves and oil. Preparation 1. Cut squash into inch square and 1/4 inch thick slices. Wash and in about a cup and a half of water, add tamarind paste and sliced squash. 2. Add turmeric, salt and cook on low heat till done. 3. Grind coconut, green chillies, 1/2 tspn mustard seeds and stir into cooked squash. Can wash out blender and add this water too. 4. Let mustard seeds splutter in oil, add fenugreek, red chilli, curry leaves and in a couple of minutes pour onto pachadi. 5. Variations: Instead of tamarind paste can use yogurt at the end. Can use cut okra or, okra and eggplant pieces, instead of squash.
Katirikka Rasavangi Ingredients One Bhima eggplant 1/2 tbsp tamarind paste 1 1/2 tspn coriander seeds 1 tspn chana dal 3-4 dried red chillies 4 tbsp coconut (dry will do but fresh is better) 1/2 cup cooked toovar dal (with turmeric) 1/2 tspn mustard seeds a pinch asafoetida curry leaves A little oil for roasting and seasoning salt to taste Preparation 1. Cube eggplant. In about a cup of water dissolve the tamcon paste. Set on stove, add eggplant to tamarind water, a little turmeric, salt and let cook until eggplant is done but has not lost its shape. 2. In a pan with very little oil roast red chillies, coriander seeds, chana dal and asafoetida. When you can get the aroma of roasted coriander or the red chillies have turned a dark, dark red remove from heat and let cool. Throw into blender with coconut, add 3 tbsp water and grind slowly into paste. Add a little water if blade gets stuck. Remove from jar and wash it out with water and save this. 3. Mash cooked dal with a spoon until blended and add to cooked eggplant. Now add the coconut paste and its water. Keep on low heat till it starts to simmer a little. Take off heat. 4. Season with spluttering mustard seeds and curry leaves. 5. Variations: You can throw in a handful of chick peas from a can into this, thin it out somewhat and have it as katirikka sambar. Alternately, you can make the cooked dal with half toovar and half chana dal, in which case you should not cook until mashed. Remove a trifle before it gets fully done.
Kothimeera Kaaram Petti Vankaya Koora-brinjal with coriander By: rao@cdrsun.stanford.edu Preparation 1. Get certain amount of brinjals [the long thin ones, or the short small ones found in the Indian stores are recommended-though the Bhima Brinjal aka Eggplant found in groc. is also fine]. 2. Cut the Brinjal is to long thin pieces [to get an idea for the size: for the long thin Indian ones, I slice them vertically into four quadrants, and horizontally into 2-3 cylinders.] 3. Keep the brinjal aside. 4. Get certain amount of coriander [for one small bhima brinjal, I use about 1 coriander bunch] and 1-2 green chillies. Put them in blender, add some water and blend it into watery pase. 5. Now, in a large pan, heat 2-3 tb. spoons of Vitamin E (Oil), and add black grams [urad daal/minapa pappu] mustard seeds, dry red chillies (in that order) and fry them. 6. When they are being fried, add the brinjal pieces to the seasoning, and cook for 6-7 minutes in medium heat (while stirring the brinjal pieces). 7. First, Add salt along with the coriander/chilly paste Next, add the coriander/chilly watery paste to the brinjals. Cover the pan partially and cook in medium/low heat. 8. Second, cook until the brinjal soakes up the coriander paste, but doesn't become too soft and crumbly 9. At the end, add some tamarind water [you may also add flour if the curry is too watery for your taste]. 10. The curry is now ready.
Vankaya Kaaram Petti Koora By: rao@cdrsun.stanford.edu Preparation 1. Make the curry in the same way as above (step 1-3, 5, 6, 8 are same) but instead of coriander/green chilly paste, put the "Kaaram" made as follows: 2. In a small pan, roast (with very little oil), 3-4 tb spoons of split chana daal (bengal grams), 2-3 tb. spoons of urad daal (black grams), 2 tb. sp. of whole Dhaniya (coriander) seeds, 1 tea spoon mustard seeds, 2-3 small dry red chillies, and (optionally) 0.5 tb. spoon of white sesame seeds. 3. Dry grind the roasted mixture into powder (it is actually better to stop grinding when you have small pieces of chana daal). 4. Add this powder to the brinjal in step 7. above. 5. [NOTE: YOU CAN SUBSTITUTE DONDA KAAYA (TINDOLLA) OR BEERA KAAYA (??) FOR BRINJAL IN THE SECOND CURRY.]
Didir Onion Rava Dosa Ingredients one cup semolina/rava one cup maida 1/2 cup rice flour 4-5 green chillies finely chopped 3/4 inch ginger chopped fine 1 1/2 tspn jeera slightly crushed (enough to bring out its flavor) salt to taste good pinch asafoetida 2-3 chopped onions a bunch cashews oil to make dosas Preparation 1. Mix rava, maida, rice flour together into a thick batter adding little water at a time so no lumps are formed. Mixing by hand is a good idea if you don't have a whisk or electric mixer. Add salt, crushed cumin asafoetida and leave in a warm spot for six to seven hours at least. 2. When ready to eat, spray a non-stick pan lightly with oil and warm. 3. Thin out the batter to the consistency where it can be drizzled onto the pan with a spoon. Drop chopped green chillies and ginger into batter. 4. Sprinkle some of the cut onions and cashews onto the pan and now continuing on low-medium heat, drizzle the batter such that there is a latice work effect. A lot of holes is just the thing. Dribble a bit bit of oil around it and when the edges start turning brown coax it off the pan with a flat, wide spatula and flip it over. Remove in a few minutes and make more. 5. For the plain rava dosa leave out the onions.
Didir Dosa Ingredients 3 measures of rice flour 1 measure of urad flour Preparation 1. Mix well so no lumps are formed. Salt to taste. Leave covered in a large pot overnight. Make thin crepes, preferably in non-stick pan. Pesarattu Ingredients 1 cup mung dal 1/3 cup rice 4 green chillies 1 tspn cumin 1 inch piece ginger salt to taste oil for making dosas 1 cup chopped onions chopped coriander Preparation 1. Soak mung dal and rice five to six hours. Grind to rava consistency with chillies, ginger and cumin. Add chopped onions, coriander and mix well without beating. Lay out thin crepes in non-stick pan and do same as for regular dosas.
Onion Vetha Kozhambu Ingredients lemon size tamarind soaked in about a cup of water pearl onions/shallots peeled 2 dried red chilli pods 1 1/2 tspn sambar powder 1 1/2 tspn rice flour mixed with a little water for thickening salt to taste mustard, chana dal, curry leaves for seasoning a pinch asafoetida 2 tbspn oil Preparation 1. Warm oil. Season with mustard , chana dal and curry powder. Saute peeled onions till translucent. Add squeezed out extract of tamarind. Throw the sambar powder, salt and asafoetida in. Let simmer till onions are cooked. Add dissolved rice flour water for thickening. Stir and wait till it simmers again a couple of minutes. Remove 2. Variations: Tomatoes with chick peas makes a delicious vatha kozhambu. Add some slit green chillies if you would like to spike it up. Other suggestions are diced sweet potato, diced butternut squash, daikon (chinese radish), drumsticks (available fresh in Indian stores or canned, pre-cooked) all on their own.
Pitlai Ingredients 2 med bitter gourds (karela) 3/4 can chickpeas 1/2 cup cooked toovar dal 3 green chillies slit 1 1/2 tspn tamarind paste 3-4 red dry chillies 2 tspns urad dal 1 1/2 tspn coriander seeds 1/2 cup grated coconut few peppercorns a little jaggery or sugar turmeric, salt to taste mustard seeds, curry leaves, oil for seasoning Preparation 1. Slit karela into four quarters and cut 1/2 inch thick pieces across. 2. In a little oil, saute cut karelas and green chillies. Add 2 cups water, tamarind, turmeric and salt. Let simmer until karelas are tender. Add chickpeas and jaggery/sugar. 3. While karelas are cooking, in another pan sprinkle a little oil and fry coriander seeds, urad dal, red chillies and peppercorns until well roasted. Add coconut, stir a min or two and then grind in a blender. Add a little tomato paste if handy for color. 4. Blend in cocunut paste into the karela-tamarind mixture. Add the dal. Mix well and reheat a till it begins to simmer. Take off stove. 5. Pour seasoning on top.
Cabbage, potatoes and peas molagootal Ingredients 1/2 cup mung dal 1/2 a small head cabbage chopped fine 1 large baking potato, diced a bunch frozen peas 1 heaped tspn sambar powder turmeric, salt to taste shredded dry coconut (fine variety) soaked in a little water mustard, urad dal, dry red chilli, curry leaves and oil for seasoning Preparation 1. Set dal to cook in about 2 cups water and a touch turmeric. When dal is three-quarters done add shredded cabbage, potatoes and a little more water if needed on top of the dal. Add sambar powder and salt. 2. Cover with a lid and let it simmer away another 10 to 15 mins. Veggies should be done but still holding their shape. Stir in wet coconut. Remove from heat. Top with seasoning as explained in previous recipes. 3. If more particular, grind fresh coconut with roasted red chilli and roasted urad dal paste in lieu of the dessicated coconut. 4. Variations: You can do a keerai (spinach) kootan with a little modification. Add fresh coconut ground with roasted red chillies, urad dal and a little cumin. Also you can cook toovar dal separately or throw veggies + dal in a cooker for a few minutes, if you like. This tends to overcook veggies but can be done fast.
Erucheri Ingredients 2 plaintanos 1 1/2 cups fresh coconut crushed black pepper turmeric, salt to taste. mustard, 1 red chilli, urad dal, curry leaves, oil for seasoning Preparation 1. Peel plaintanos and cut into small pieces after slitting lengthwise into quarters. 2. Cook with water well above level of veggies, salt turmeric and pepper added on low heat until plantanos get really done. Takes about 25 mins or so. Grind half the fresh coconut and add to cooked plaintanos. 3. In a separate pan season with mustard, urad dal, curry leaves and fry remaining grated coconut until a reddish brown. Pour this onto the plaintainos and ericheri is ready.
Chou-Chou koot/curry/pooduthual Ingredients Two medium sized chayote squash 1/2 cup shredded coconut 2 green chillies, crushed turmeric, salt to taste mustard, 1 red chilli, urad dal, curry leaves, oil for seasoning Preparation 1. Peel skin of squash. Cube. Cook with a little water, turmeric and salt. When done yet firm, add coconut and green chilli mix. Pour seasoning on top. If there's more liquid it becomes kootu, if moist but not liquidy then poduthual. 2. Variations: Can do plaintanos (raw, green or, if not there, very, very green chiquita bananas) for a vazhakai poduthual/thoran. Also can do red pumpkin/butternut squash similarly. 3. An excellent and quick ckakka thoran is also possible. A Thai canned product is green jackfruit, already cooked. Just shred this by hand, prepare seasoning in 5-6 tbspns oil and toss crushed coconut and green chillies in. Salt. Stir well and remove when thoroughly heated thru and still moist. This dish needs a fair amount of coconut, and the fresh one is preferred.
Vangi bath By: satish@pa.dec.com Ingredients 1 medium sized eggplant; Coriander seeds, asafoetida, dried red chilli (2/3/4), urad dal, turmeric, cinnamon sticks. Basmati rice, cooked. Coconut - shredded (the large-shredded variety preferred over the micro-shredded type) 1 large lemon Preparation 1. Cook the rice. The usual way - but to get it dry, fluffy and light (not at all sticky).. 2. Skin the eggplant and chop it into cubes; sprinkle lemon juice on the the cubes (+ some salt) and let sit for 30 mins or so. 3. In a large saucepan, heat some oil and when hot, toss the spices in and fry for 2-3 mts.. When the color had changed dark, use a slotted spoon and toss the contents into a plate lined with a paper napkin (this will drain out the oil sticking to the spices). 4. Add some oil to the pan and when hot, toss the coconut in and keep stirring until the coconut becomes brown/golden. Remove in a manner similar to the spices. 5. To the pan, add some oil and when hot, add the soaked eggplant cubes and stir until 75 6. Remove the eggplant and keep in a warm container. 7. In a blender (or coffee grinder), blend the spices and coconut until you have a powder. 8. In a pot, boil 1/4th cup water, lotsa lemon juice, 1/2 tsp turmeric and some salt. 9. Into the cooked rice, toss the contents of the pot and stir. The rice should take on the color of the turmeric. 10. Now, add the contents of the blender. The rice should take the color of the spice-mix and here and there, you can see a glimpse of the yellow turmeric color. 11. Squeeze lemon onto the eggplant; let sit for 1-2 mts; toss the eggplant into the rice and stir. 12. Taste a bit; if you need salt, add. If you feel something is missing, squeeze some lemon, stir and repeat. (You may choose to add some salt that way too) Vangi bath is ready. Serve with yogurt raita/pachadi.
Venn pongal Ingredients 2 cups rice 3/4 cup mung dal, dry roasted to a golden brown cracked black peppercorns 1 1/2 tspns lightly crushed cumin turmeric, salt to taste A good bunch curry leaves a little chopped ginger 5-6 tbspns ghee/melted butter turned brown bunch cashews Preparation 1. Wash rice and roasted dal. Add water to one inch above level of rice. Add turmeric and let it simmer. Add a little more water if not semi- solid. When done remove from heat. 2. Warm ghee and roast cashews until a golden, remove carefully and set aside. Throw in cumin seeds, cracked pepper, curry leaves into the ghee and in a minute or two pour int onto the pongal with the cashews. Add the ginger. Mix well.
Very Minty, Very tasty, Vegetable Biryani Ingredients 2 1/2 cups rice (basmati preferred) 2 med-large onions, chopped fine To soak: in 2 cups thick yogurt, good if homemade with half and half) FOR BEST RESULTS: soak for 2-3 hours. 6 med tomatoes, diced 6 cardadmoms 6 cloves 6 cinnamon sticks 1 tspn turmeric 1 tspn garam masala 2 tspn dhania powder 1/2 tspn red chilli powder 1 bunch chopped coriander 1 bunch chopped fresh mint 5 green chillies, slit. Grind to paste: (and add to above yogurt mix to soak) 4-5 cloves garlic, 4 green chillies, inch ginger. Preparation 1. Fry half the onions in a little ghee/oil until transluscent, add washed drained rice, stir till oil coated and a little crisp. Cook on low, low heat till 3/4 quarters done. Remove from heat. 2. Sliver veggies. (carrots, beans) (cauliflower in small florets) 3. Warm 4 tbspns oil and a litle ghee for flavor. Drop bay leaves, fennel, star anise (a must!). Fry onions till clear. Add veggies, stir until crisp cooked. Add yogurt mix. Salt to taste. And cook it down till thick and spoonable. 4. Pre-heat oven to 400. 5. Spread some rice in a large aluminum baking pan, then alternate by spreading some of the yogurt mix. Repeat alternating rice and yogurt mix till everything is used up. Cover tightly with foil wrap by crimping foil over edges of pan. Bake for 30 mins.
Ricotta Halva Ingredients 15 oz. ricotta cheese 3/4 cup sugar 1/2 stick butter 1/2 cup milk powder a few threads saffron soaked in warm milk powdered cardamoms pistachios for garnishing Preparation 1. Mix top four ingredients together and cook on low heat till dry and crumbly. Add last three ingredients and blend while still warm.
Instant Therati Pal Ingredients 48 oz ricotta cheese 1 1/2 cups sugar 2 cans condensed milk 1 cup ghee Preparation 1. First heat ricotta cheese (low) till it becomes dry and crumbly. 2. Then add sugar. Mix and cook till it becomes solid. 3. Pour in condensed milk and cook further. 4. Add ghee and stir a while. Remove when halva doesn't stick to your fingers. 5. (don't let it become too solid - it will solidify when you cool it.)
Badusha Ingredients 2 cups bisquick sour cream 2 cups sugar 1 cup water Preparation 1. Make one thread consistency syrup with sugar and water. 2. Make a dough with bisquick and sour cream. Roll it into balls and flatten slightly. Score a circle on the patty with a knife or small cap. 3. Deep fry in crisco or oil on low fire till a med brown. 4. Dip in syrup by pushing it deep down, remove and set aside. Can place a walnut or pecan in the center immediately after dipping. +++ +++ +++ Note for ftp administration purposes, titan.rice.edu: The recipes supplied by rao@cdrsun.stanford.edu (Subbarao Kambhampati), and satish@pa.dec.com have been marked as such. The rest are by U15297@uicvm.bitnet (Shyamala Parameswaran). Shyamala Parameswaran collated the recipes into their final form. Burmese Bagoon Pora (Smoked Eggplant) (Siddharth Dasgupta) Smoked Eggplant - Burmese Style (BURMESE BAGOON PORA in Bengali) Ingredients 1 Large eggplant - or 6-7 long Japanese eggplants (If large eggplant, slice into four quarters along the long axis, but keeping the head - where the green stem is - intact) 1 Medium onion - sliced 1/2 T turmeric 2-3 Thai chiles (optional) 1 Medium tomato - cubed 1 Bunch cilantro - chopped salt 8 T mustard oil (the Indian stores carry a poor imitation) 1. Turn gas burner to high and put slit eggplant or Japanese eggplant on the burner. The heat will first soften the skin and then start charring. The eggplant should be turned every so often to ensure all sides get equal heat. The time to take it off is when skin looks charred but the insides (if the large variety) is not charred black yet. 2. Peel off the charred skin and cut off the head. The eggplant should be quite pulpy at this stage and it will have a very smoky flavour. 3. Heat 6 T of mustard oil in wok to high heat and then add onions and turmeric and fry till slightly brown (About 5 minutes). 4. Add cubed tomatoes and fry till tomatoes get mushy (about 5 minutes). 5. Add eggplant and mash them in wok and continue frying for another 5 minutes after adding salt to taste. 6. Remove and add cilantro and 2 T mustard oil and mix well.