- Gobi Aloo (Cauliflower And Potatoes)
- Geela Kitchuri (Vegetables With Rice & Lentils)
- Green Pepper Curry
- Indian Chickpeas Curry
- Ma-Chole Ki Dal Ka Paratha
- Dal Makhani Maa
- Masaledar Sem (Spicy Green Beans)
- Nedar and Haaq in Yakni (Lotus Root & Greens In Curds)
- Potato & Peas Samosa Recipe
- Samosa Recipe 2
- Lamb Samosas Recipe
- Tofu Cutlets with Pineapple-Ginger Glaze & Rice
- Vegetable Biriyani
- Vegetable Curry
- Vegetable Kurma
Gobi Aloo (Cauliflower And Potatoes)
This recipe livens up ordinary cauliflower and potatoes into something quite different.
- 1 Large cauliflower
- 3 Medium sized potatoes
- 1/2 large Onion sliced thinly in long slices
- 1 tsp Mustard seeds
- 2 or 3 pods Cardamom
- 1 tsp Coriander
- 1 tsp Cumin seeds
- 1/2 tsp Turmeric
- 1 Bayleaf
- 3 Cloves
- 3 tblsp Vegetable Oil
- Start boiling the potatoes in a saucepan. Let them boil for at least 15 minutes. After they are done, turn off the heat and let them stand in the water.
- Cut the cauliflower into small bite sized pieces (roughly 1″ cubes), throwing away most of the stem pieces. Wash and drain in a colander.
- While the potatoes are cooking, heat the oil in a wide skillet until it is very hot.
- Add the mustard seeds and wait until they start popping.
- Add bay leaves, cardamom and cloves.
- Mix around for a while and then add onions. Wait until the onion starts to turn before adding the rest of the spices (except for turmeric).
- Put the cauliflower in the skillet and fry in the oil and spices for 2 minutes.
- While the cauliflower is frying, cut up the potatoes into bite sized pieces and add to the skillet.
- Add turmeric and stir.
- Continue stirring the vegetables under medium heat for another couple of minutes.
- Add 1/2 cup of water and reduce heat to low. Cover skillet and let cook for 5 minutes.
- Check tenderness of vegetables. If they are still too hard, add another 1/4 cup of water and cover again for 5 minutes.
Salt to taste and serve.
Geela Kitchuri (Vegetables With Rice & Lentils)
Yield: 6 Servings
- 1 1/2 c Rice
- 3/4 c Red lentils
- 3/4 c Split peas, soaked
- 7 c Boiling water
- 1/2 lb Carrots, sliced
- 1 sm Cauliflower, cut to florets
- 1/2 lb Green beans, sliced
- 2 c Green peas, fresh or frozen
- 1 1/2 tb Ginger, grated
- 2 ea Green chiles, seeded & — chopped
- 2 ea Bay leaves
- 1/4 c Vegetable oil
- 1/4 ts Turmeric
- 1/4 ts Garlic powder
- 1/4 ts Cayenne
- 1 1/2 tb Salt
- 3/4 ts Sugar
- 2 ea Tomatoes, seeded & chopped
- 1/4 c Vegetable oil
- 3 lg Yellow onions, thinly sliced
- 1/4 c Coconut, chopped
- 1 1/4 ts Cumin, ground & roasted
- 1 1/4 ts Coriander, ground & roasted
- 1 1/4 ts Sambhar spice
- 2 1/2 tb Cilantro, chopped
Wash rice & lentils. Place in a large pot along with the boiling water. Cover & return to a boil. Add soaked split peas, carrots, cauliflower, beans, peas, ginger, chiles, bay leaves & oil. Stir in the turmeric, garlic, cayenne, salt & sugar. Cover & cook slowly for 30 to 40 minutes, be careful not to allow it to burn. This can be prevented by occasionally shaking the pot while it is cooking. When caulifower florets are cooked, remove them & set aside. Stir in the tomatoes & continue cooking over a low heat until the dal & the rice are all blended together.
Heat remaining oil in a large skillet & brown the onions. Stir in the coconut & add the rice & bean mixture. Stir gently over a low heat. Add remaining spices & return cauliflower to mixture. Serve hot.
Pranati Sen Gupta, “The Art of Indian Cuisine”
Green Pepper Curry
Recipe from Sriram
- 2 large ones Green Pepper
- 1/4 tsp Chili powder
- 1/8 tsp Turmeric powder
- 1/2 tsp Dhania powder
- 1 tblsp Coconut flakes
- 1 tsp Khus Khus (poppy seeds)
- 1 small bunch Fresh Coriander leaves
- 2 small Tomatoes
- 2 Onions
- 2 tblsp Oil
- 1 small piece Vadium (Vadium is a combination of various spices)
- 1 1/4 tsp Salt
Cut the green peppers, onion and tomatoes lengthwise. Grind chili-powder, turmeric, dhania powder, coconut and poppy seeds.
Heat oil and add vadium. When vadium turns brown, add onions and fry for 4 minutes. Add tomatoes and fry for 2 minutes. Add green pepper and Masala. Add coriander leaves.
Cook on low heat (should take around 15 minutes).
Indian Chickpeas Curry
Here is one of our favorite “vegetarian dish”. We always include it to our menu for an indian dinner.
- 250 gr of chickpeas (1 cup)
- 2 Tbsp vegetable oil
- 1 oinon chopped
- 2 cm cinnamon stick
- 4 cloves
- 2 garlic cloves, squashed
- 2 cm fresh ginger, chopped
- 1 green chili pepper, finely chopped
- 2 tsp ground coriander
- 3/4 cup of chopped tomatoes (from a can)
- 1 tsp garam massala
- 1 Tbsp cilantro, chopped
- Soak chickpeas overnight, rinse, cook in water until tender.
- Drain, KEEP THE COOKING LIQUID!
- In a frying pan, heat the oil, fry onion until golden.
- Add cinnamon and cloves, cook a few seconds.
- Add garlic, ginger, chili pepper, ground coriander and cook 5 minutes, stirring.
- Add tomatoes, with the juice and cook until all liquid has evaporated.
- Add the chickpeas to the pan, mix well, cook 5 minutes.
- Pour the cooking liquid of the chickpeas and simmer for 25 minutes, until all the liquid is gone.
- Sprinkle with the garam masala and cilantro.
Can be served hot of cold.
Ma-Chole Ki Dal Ka Paratha
- 1 ½ cup whole wheat flour
- 1 cup leftover Ma-Chole ki Dal
- ½ tsp. salt
Mix all ingredients and knead for 2 minutes. Make a big roll, cover, and let it stand for 15 minutes. Tapping a little water, knead dough again for 3 minutes. Make a big roll again.
Make a ball and roll into the size of a puri. Spread little ghee all over and bring all edges together. Press to flatten. With the help of a little dry flour roll into thin round pancake. On a hot Tava, cook like a Parantha, that is browning with ghee on one side. Repeat procedure until finished.
Dal Makhani Maa
The recipe below serves 12 people. Many of us are living in U.S. away from our families and we don’t need to cook such large quantity everyday. I have used larger portions for this Dal on purpose. I always freeze half the quantity when I cook this Dal. It takes so much time to prepare and in our hectic lives when we are always juggling and running between things, it makes a lot of sense to cook twice as much as you need (not everything!) and freeze it immediately for use at a later time. It tastes just as good.
- 1 ½ cup Sabut Maa (urad) (whole black gram)
- ½ cup Rajma (kidney beans)
- 10 cups water
- 1 Tomato chopped
- 1 tsp. Tomato paste
- 1 onion chopped
- ¼ tsp. Hing (asafetida) -optional
- 3 tbs. Sour Cream – optional
- 1-inch piece ginger chopped or 1 tsp. Ginger paste
- 6-cloves garlic or 1 tsp. Garlic paste
- 1 stick butter
- ½ tsp. Garam masala
- Salt and Red chili powder – to taste
Clean and wash Sabut Maa and Rajma. Put Dal and beans in a pressure cooker and add water, ginger, tomato, garlic, salt and red chili powder. Place cooker on maximum heat and bring it to full cooking pressure. Now reduce the heat to medium low and cook for an hour. Do not take the steam out and leave the pressure cooker to cool gradually.
In a pan fry onions with ¾ butter till golden. Add tomato paste and sour cream. Cook for three minutes or till butter separates. Now put Hing and garam masala. Fry for another minute and pour the mixture into Dal.
Just before serving add the remaining ¼ stick of butter to the Dal. Serve hot with chapati or naan.
Slow Cooker Procedure
Another method to prepare Dals is to put them in slow cooker and forget about them. When I was working, I used slow cooker at least three times a week but now that I am at home, I don’t use it as often. Using slow cooker is a habit and some people swear that Dals taste much better. I leave it to you to judge that for yourself but I do recommend that you cook beans in slow cooker when you are entertaining. Consider it a tip for saving time and focusing on other dishes when you have too much on your hands.
Clean and wash sabat maa and rajma. Put Dal and beans in slow cooker and add water, ginger, tomato, garlic, salt and red chili powder. Place cooker on high and cook overnight (about 8 hours).
In a pan fry onions with 1 stick of butter till golden. Add tomato paste and sour cream. Cook for two minutes or till butter separates. Now put hing and garam masala. Fry for another minute and pour the mixture into Dal.
Masaledar Sem (Spicy Green Beans)
This recipe is guaranteed to spice up an ordinary meal. It also goes well with plain rice and meat or chicken that has been prepared simply.
- 1 1/2 lb. Green beans (Trim the ends and then cut the beans in half crosswise.)
- 1 1/2″ long and Fresh ginger (Peel and chop coarsely.) 1″ thick piece
- 10 cloves Garlic peeled
- 1 cup Water
- 4 tblsp Vegetable oil
- 3 tsp Whole cumin seeds
- 2 tsp Ground coriander seeds
- 2 medium Tomatoes, peeled (put tomatoes in very hot water for a few seconds, peel off the skin and finely chop.)
- to taste Salt
- Freshly ground pepper
- 3 tblsp Lemon juice (or to taste)
Put ginger and garlic into a food processor and add 1/2 cup water. Blend until fairly smooth.
Heat the oil in a wide, heavy saucepan over a medium flame. When hot, put in the cumin seeds. Stir for half a minute. Pour in the ginger-garlic paste. Stir and cook for about two minutes. Put in the coriander and stir a few times.
Put in the chopped tomatoes. Stir and cook for 2 minutes while mashing the tomato pieces with the back of a slotted spoon. Put in the beans and salt and one cup of water and simmer them. Cover, turn heat to low and cook for 8-10 minutes or until the beans are tender.
Remove the cover. Add the lemon juice and a generous amount of freshly ground pepper.
Turn up the heat and boil away the remaining liquid, stirring the beans gently as you do so.
Nedar and Haaq in Yakni (Lotus Root & Greens In Curds)
- 2 5″ long lotus roots
- 1 bunch spinach or kohl greens
- 4 kashmiri red chillies
- 1 tsp. grated ginger
- 1/2 tsp. grated garlic
- 1/4 tsp. turmeric
- 1/2 tsp. garam masala
- 1/2 cups plain curds
- salt to taste
- 2 tbsp. mustard (or other ) oil
- Clean and chop roots into 1″ chunks.
- Boil till tender. (Pressure cook or in plenty of water).
- Wash, drain and keep aside.
- Clean and chop spinach into 1″ pieces.
- If using kohl greens, boil till half-tender.
- Wash, drain and keep aside.
- Heat oil, add ginger, garlic and stir for a minute.
- Add chillies, stir. Add turmeric and salt.
- Add curds and stir continuously till whitness is gone completely.
- Add spinach roots and cook till gravy is almost semisolid.
- Sprinkle garam masala, stir and remove from fire.
- Serve hot with bread, kulcha or rice.
Potato & Peas Samosa Recipe
- For the pastry:
- 2 cups flour
- 1/2 tsp salt
- 4 Tbsp oil
- 4 Tbsp water For the stuffing:
- 4-5 medium potatoes, boiled in their jackets and allowed to cool
- 4 Tbsp oil
- 1 medium onion, peeled and finely chopped
- 1 cup (175 g) shelled peas
- 1 Tbsp finely grated peeled fresh ginger
- 1 fresh hot green chilli, finely chopped
- 3 Tbsp very finely chopped fresh green coriander (cilantro)
- 3 Tbsp water
- 1 1/2 tsp salt
- 1 tsp ground coriander seeds
- 1 tsp garam masala
- 1 tsp ground roasted cumin seeds
- 1/4 tsp cayenne pepper 2 Tbsp lemon juice
- oil for deep frying
Sift the flour and salt into a bowl. Add the 4 tablespoons on oil and rub it in with your fingers until the mixture resembles coarse breadcrumbs. Slowly add about 4 tablespoons water — or a tiny bit more — and gather the dough into a stiff ball.
Empty the ball out on to clean work surface. Knead the dough for about 10 minutes or until it is smooth. Make a ball. Rub the ball with about 1/4 teaspoon oil and slip it into a plastic bag. Set aside for 30 minutes or longer.
Make the stuffing. Peel the potatoes and cut them into 1/4 inch dice. Heat 4 tablespoons oil in a large frying pan over a medium flame. When hot, put in the onion. Stir and fry until brown at the edges. Add the peas, ginger, green chilli, fresh coriander (cilantro), and 3 tablespoons water. Cover, lower heat and simmer until peas are cooked. Stir every now and then and add a little more water if the frying pan seems to dry out.
Add the diced potatoes, salt, coriander seeds, garam masala, roasted cumin, cayenne, and lemon juice. Stir to mix. Cook on low heat for 3-4 minutes, stirring gently as you do so. Check balance of salt and lemon juice. You may want more of both. Turn off the heat and allow the mixture to cool.
Knead the pastry dough again and divide it into eight balls. Keep 7 covered while you work with the eight. Roll this ball out into a 7 inch (18 cm) round. Cut it into half with a sharp, pointed knife. Pick up one half and form a cone, making a 1/4 inch wide (5 mm), overlapping seam. Glue this seam together with a little water. Fill the cone with about 2 1/2 tablespoons of the potato mixture. Close the top of the cone by sticking the open edges together with a little water. Again, your seam should be about 1/4 inch (5 mm) wide. Press the top seam down with the prongs of a fork or flute it with your fingers. Make 7 more samosas.
Heat about 1 1/2 to 2 inches (4-5 cm) of oil for deep frying over a medium-low flame. You may use a small, deep, frying pan for this or an Indian karhai. When the oil is medium hot, put in as many samosas as the pan will hold in a single layer. Fry slowly, turning the samosas frequently until they are golden brown and crisp. Drain on paper towel and serve hot, warm, or at room temperature.
Samosa Recipe 2
- 2 1/2 cups flour
- 1/2 tsp. salt
- 1 Cup buttermilk or yogurt
- extra flour, as needed
1) Place the flour in a medium-sized bowl. Mix in the salt.
2) Mix in the milk or yogurt to make a smooth dough.
3) Add extra flour, as needed, to keep the dough from being sticky.
The dough will be quite soft. Knead in bowl for about 5 minutes.
Cover tightly and refrigerate till you are ready to assemble the pastries.
- 2 large potatoes (the size of a large person’s fist)
- 1 Tbs. butter
- 1 Cup finely minced onion
- 2 medium cloves garlic, minced
- 1 Tbs. freshly grated ginger
- 1 tsp. mustard seeds
- 1 tsp. dried coriander (if available)
- 3/4 tsp. salt
- 1 1/2 Cups uncooked green peas (frozen+thawed=fine)
- 2 Tbs. lemon juice
- Cayenne, to taste.
1) Mash the potatoes (i.e. peel, cut into 1-inch squares, boil, drain & mash.) Set aside.
2) Melt the butter and saute onions, garlic, ginger, mustard seeds, coriander and salt over medium heat for about 8 minutes, till onions are soft. Add this to the mashed potatoes. Cool for at least 15 minutes before filling the pastries.
- 1/2 Cup cider vinegar
- 1/2 Cup water
- 3 Tbs. brown sugar
- 1 small clove garlic, minced
- 1 tsp. salt
1) Place all ingredients in a small saucepan. Stir till the sugar dissolves.
2) Heat to boiling, then let simmer uncovered for about 10 minutes. It reduce slightly.
3) Serve warm or at room temp.
1) Preheat the oven to 425F. Generously oil a baking sheet.
2) Keep a small container of flour, a fork, a small bowl of water, and a pastry brush close at hand. Flour a clean surface, and, using a rolling pin, rook 1-inch balls of dough into 5-inch circles.
3) Place app. 1+1/2 Tbs. filling in the center and fold over, like a turnover. Brush the inside edges of each circle with a little water, and fold the edges together to make a small hem. Crimp the edges firmly with fork.
4) To bake: Place the samosas on the oiled baking sheet. Brush the tops with oil. Bake 15 minutes at 425F, then reduce heat to 375F and bake 10 min. more. For maximum crispiness, turn the samosas over when you turn the oven down.
5) Serve within 15 min. with dipping sauce.
Lamb Samosas Recipe
- 1 1/2 cups flour
- 3/4 tsp salt
- 1 tbsp ghee (liquid butter)
- 1/2 cup warm water
- 1 1/4 tbsp ghee
- garlic, crushed (1 – 5 cloves, to taste)
- 2 tsp curry powder
- 1/2 tsp salt
- 1 tbsp lemon juice OR vinegar
- 8 oz. ground lamb (or beef)
- 1 tsp mint leaves
- 1 tsp coriander (optional)
- 1 onion (finely chopped)
- 1 tbsp garam-masala
- 1 tbsp ginger, grated (fresh)
- 1/2 cup hot water
- oil for cooking
Sift flour and salt into bowl, add ghee and water, mix thoroughly, knead for a couple minutes. Cover with plastic, make filling.
Heat ghee in pan, fry onions, ginger, add garlic. fry until onions are soft. Add curry, salt and vinegar, mix well. Add meat and fry over high heat, stirring constantly, until meat changes color. Turn down heat, add water and cover. Cook until liquid is absorbed (~ 10 – 15 min). Towards the end, stir meat to keep it from sticking. Add garam-masala, mint, and coriander, mix, remove from heat, cool, and add the rest of the onion. Mix.
Take small pieces of dough, shape into balls, and on a lightly floured board, roll each ball to a very thin circle, about the size of a saucer. Cut circle in half. Put ~ 1 tsp of filling in the middle of each half circle, brush edges with water, fold dough over and press edges together.
When they are all made, heat oil in a wok, deep fry a few at a time until golden brown on both sides. Drain on paper towels. Eat until too full.
Tofu Cutlets with Pineapple-Ginger Glaze & Rice
Yield: 6 servings
- 1 lb Extra-firm tofu
- 1/3 c Cilantro, chopped
- 1 tb Jalapeno, seeded & minced
- 1 tb Ginger, grated
- 1/2 ts Herb salt
- 1/2 c Pecans
- 2 tb Olive oil PINEAPPLE-GINGER GLAZE
- 1 md Pineapple
- 1 tb Ginger, grated
- 1 1/2 tb Olive oil
- 3 tb Apricot jam
- 3 tb Lime juice
- 3 tb Currants RICE
- 1 1/4 c Rice
- 1 tb Olive oil
- Salt & pepper
- 2 tb Cilantro
Roughly break tofu & squeeze out excess moisture. Place tofu with the next 4 ingredients in a food processor & process until smooth. Shape into 24 crack-free cutlets & place on a try. Sprinkle with pecans & press firmly into place.
Warm 2 non-stick skillets over medium heat & warm 1/2 tb oil in each pan. Place 12 cutlets in each pan & cook for 5 minutes on each side, they should be lightly browned. Add remaining oil as necessary. Keep warm in a 250F oven.
Peel & core pineapple & put enough pineapple through a juice extractor to extract 1 1/2 cups. Cut remaining fruit into 1/4″ dice, you should have about 1 cup. Combine pineapple juice with ginger in a frying pan & bring to a boil. Reduce juice by half. Remove from heat & whisk in oil, jam & lime juice. Season with salt & cayenne Add currants & remaining pineapple & keep warm.
RICE: Bring 6 cups water to a boil & stir in rice. Boil for 10 minutes. Drain & rinse under hot water. Add rest of ingredients.
TO ASSEMBLE: Place rice on one half of a warmed platter. Place 4 cutlets, pecan side up on the other half & spoon glaze over the cutlets. Yamuna Devi, “Yamuna’s Table”
Recipe By : Mrs. Gandhi
- 2 c Basmati rice
- 1 c Vegetables steamed -(green peas,beans, -carrots,cauliflower etc)
- 2 md Onions chopped
- 2 tb Raisins
- 2 tb Cashew nuts or slivered -almonds
- 2 ts Salt
- 1 t Turmeric powder
- 1/2 ts Cinnamon powder
- 1/4 ts Clove powder
- 1/4 ts Nutmeg powder
- 1/4 ts Chilli powder
- 1/4 ts Coriander powder
- 3 tb Butter
Soak the basmati rice in water for 30 min and drain well. Melt 1 1/2 T butter in a skillet and saute’ the onions and raisins and cashew nuts till they turn golden brown.Keep aside. Melt rest of the butter in the skillet and add basmati rice and fry till they don’t stick together.Add all the spices and mix well. Preheat the oven to 375F .Empty the basmati rice into a baking pan add salt and 1 1/2 cup of water. Cook for 20 min or until the rice is done. Add the vegetables, onions , raisins and cashewnuts to rice and mix well.
Recipe from Sriram, 1985
- 1 cup Vegetables
- 1/4-1/2 tsp Coriander powder
- 1/8-1/4 tsp Chili powder
- 1/8-1/4 tsp Garlic powder
- 1 tsp Salt
- 1 large Onion
- 1/4-1/2 tsp Mustard seeds
- 1/8 tsp Urad Dal
- 1/4-1/2 cup Tomatoes-crushed
Mix the garlic, coriander and the chili powder along with salt and place it aside.
Pour about 2 tablespoons of oil in a pan and heat. Add mustard seeds and urad dal. The mustard seeds will split and the oil may spill. Be careful when you are doing this. Wait until the mustard seeds stop making any noise. Add onions and fry until the onions turn brown. Add the vegetables, the mixture of step 1 and the crushed tomatoes.
Fry for about 5 minutes, if you are using canned vegetables. Otherwise cover the pan and let the vegetables cook. (This might take about 10-15 min.)
Recipe from Sriram
- 2 cups Vegetables
- 2 Onions cut length-wise
- 2 Green chilies cut length-wise
- 1 tsp Coriander powder
- 1 1/4 tsp Salt
- one pinch Turmeric powder
- 1/2″ Cinnamon stick
- 2 Cloves
- 2 Cardamom
- 2 tblsp Coconut powder
- 1 tsp Khus-Khus (poppy seeds)
- 1/4 tsp (3 cloves) Garlic
- 1/4 tsp powder (or 1/2″ fresh) Ginger
- Put a reasonable sized vessel on the range and heat oil.
- Add cinnamon, cloves and cardamom and fry for 2-3 minutes.
- Add onions and green chilies and fry till onions turn brown.
- Add garlic + ginger paste and fry for a minute or so.
- Add vegetables and fry for about 3 minutes.
- Add Water (about a cup or two). Let the vegetables + turmeric powder cook.
- If you are using canned or frozen vegetables skip the above step.
- Add coconut paste, khus-khus, salt and wait until cooked.
(Note: Cook on low heat.)