Maintained by Srinivas P
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.
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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.