1. Soya Milk 1 cup of soybeans, soaked in water overnight water Drain and discard soaking water from the soya beans. Grind the beans in the blender, making a smooth paste. Add water till you have the right consistency. Boil the milk for 20 minutes stirring while boiling. Cool and refrigerate. You can use the refrigerated milk for three days 2. Soya Yogurt 1 lt unsweetened soy milk 2 tbls yogurt Warm the milk to body temperature. Prepare a bowl with 2 tbls plain yogurt for 1 lt soymilk. Add warm milk and keep overnight or for more or less hours depending on the room temperature. Once formed, the yogurt can be used for three days. The same yogurt can be used to cultivate the yogurt next time. 3. Cucumber Raita 2 cups of soya yoghurt 1 cup of Shredded cucumber 1 tbsp fresh mint minced 1 piece of chopped green chilli 1 tbsp mustard seeds ground Sea salt to taste 1 tbsp fresh green coriander leaves finely chopped for Garnishing. Mix all ingredients thoroughly and garnish with fresh coriander leaves and serve cold. 4. Soya Shrikand 3 cups of soya yogurt nuts (blanched and sliced almonds and pistachios) cardamom 3 ½ stevia powder (sweetener) saffron Put the yogurt in cheese cloth; squeeze out excess water. Add stevia poweder, cardamom and saffron; decorate it with nuts. 5. Potato Tofu Bundle 2 potato slices backed or steamed 1/4 tomato slices 1/4 zuccini slices 4 thin slices of tofu 4 leaves crushed basil 2 spring onion greens 1/2 tbsp olive oil 4 tbsp tomato sauce salt pepper to taste Heat the olive oil in a pan and cook the zucchini. When cooked add the crushed basil, salt and pepper on a slice potato. Apply tomato sauce on top of potato slice. Add salt and pepper, a slice of tofu, a dash of sauce, a slice of zucchini, a slice of tomato, and then another slice of potato. Hold together with a tooth pick; tie bundle with spring onion green. Serve. 6. Health Aftermint For calcium, anioxdants, minerals etc 100 gm sesame seeds slight roasted 100 gm flax seeds slight roasted 50 gm aniseed slight roasted 50 gm corriander daal slight roasted Mix all these. You can have 1 tbsp after lunch. The mixture can also be powdered. Store in air tight bottle. Rich in calcium and omega 3 too. 7. Ground nut Milk 100 gm ground nuts 200 ml water. Soak 100 gms of ground nuts for 4 hours. Grind finely, to a smooth pastea adding just abit of water. Once it’s a smooth paste, add more water. Extract as much ground nut milk – using ½ litre of water. Strain the milk. (This is ground nut milk). Stir-Boil on low fire, then cool to room temperature. 8. Ground nut yogurt Use thick milk. Set curds as usual for ground nut curds. The quality of curd depends on the ground nuts. 9. Ground nut yogurt butter milk Add water to the ground nut yogurt. Churn well with a hand mixie. Add salt, roasted cumin powder. Garnish with coriander leaves. 10. Ground nut Dahi Kadhi Besan flour Ground nut butter milk Salt, Ginger, Green chilli, Jaggery, Curry leaves, Methi seeds, Coriander chopped to garnish. Mix the besan flour & the butter milk. Add the above ingredients. Heat this mixture on slow flame for about 5 minutes. Add ginger, salt, and jaggery to taste For the tempering – take a little oil. Add mustard seeds, cumin seeds, asafoetida, curry leaves Tastes very good. 11. Bhaidku For the flour 2 cup rice 1 cup Bajri 1 cup jawar 1 cup Mung Daal, 1 cup Muth For the Bhaidku Water Ajwain seeds Asafoetida Groundnut or soya buttermilk Salt to taste Ginger chilly paste (optional) Curry leaves Coriander for garnish All the above ingredients are put in a dry grinder and made into a coarse flour which can be stored. When you want to make the Bhaidku, take 3 tbsp of flour, Roast for a few minutes. Add 1 cup water and a few ajwain seeds to taste. Cook for about 7 minutes. When cooked add ground nut butter milk or soya buttermilk. Mix well. Add salt, add ginger chilli paste if desired, asafoetida, a few curry leaves. Cook for 3 more minutes. Garnish with chopped coriander leaves. Makes a good breakfast. 12. Banana Milkshake 2 bananas seedless date or jaggery syrup 1 cup coconut milk (can use any other vegan milk) Blend all to make a smooth mixture chill and serve. 13. Mint Drink 2 glasses of water 30 gm mint leaves Juice of 2 lemons 4 tsp jaggery syrup or kaakvi 2 tbsp grated fresh apple Blend the mint leaves and lemon juice. Add the blended mixture in the water and put the jaggery syrup and grated apple. Serve chilled. 14. White Sauce boiled potatoes coconut milk salt oregano whole pepper Blend the mixture. Add more milk if necessary. Boil it to take out the starchy taste. Can be used with pasta or vegetablesith date syrup. Contd
15. Chocolate Icing Ingredients 1 cup jaggery 6 tbsp corn flour 4 tbsp cocoa ½ tsp salt 2 tsp oil 1 cup water ½ tsp vanilla Method In a saucepan mix the jaggery, corn flour, cocoa and salt. Gradually add the water to this and work out any lumps. Heat this on the stove until it comes to the boil and cook a further 30 second to 1 minute for it to thicken. Take it off the heat and add the oil and vanilla. Spread this over the cold cake and serve. 16. Baked Bananas with Rosemary Ingredients ripe bananas (large variety) fresh or dry rosemary Method Slit the ripe unpeeled bananas lengthwise and sprinkle rosemary inside. Close and put the whole banana in the oven at 180C till you get the aroma of bananas and rosemary. Serve immediately, whole or cut in half through the centre with the skin on to keep it warm. It can be peeled and eaten now. 17, Thai Peanut Sauce This simple Thai peanut sauce can be used as a salad dressing, as a dip, or with stir-fried vegetables. Ingredients 1/4 cup peanut butter 1/4 cup water 1/4 cup soy sauce 2 tbsp lime juice 2 cloves garlic, minced and crushed 2 tbsp rice vinegar Method Combine all the ingredients in a saucepan over low heat. As the peanut butter melts, the mixture will become easier to combine. Continue stirring over low heat until the ingredients are combined and the mixture is smooth and creamy. Tomato Sauce Ingredients 1/3 cup olive oil 1 onion, 1/4-inch dice 4 garlic cloves, peeled and thinly sliced 3 tbsp chopped fresh thyme leaves, or 1 tbsp dried thyme 1/2 medium carrot, finely grated ½ kg steamed, peeled whole tomatoes, crushed by hand and juices reserved salt Method Heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
17. 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. 18. 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 capsicum cut up. Add these, mix well, and cook for 4-5 minutes, continuously stirring. [3] Sprinkle with turmeric, coriander and chili powder. [4] Beat the yogurt and blend into a smooth mixture. Add yogurt and salt. [5] Mix gently, cover and cook for about 10 minutes on low heat. 19.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 garlic and ginger, stir and add potatoes. Bhoona, add turmeric and chili powder, and bhoona again. Add tomatoes and simmer 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. 20. 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.
21. 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 minutes. [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 22. 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. 23. 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. 24. 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 25. 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 water. 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. 26. 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. 27. 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 continue 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. 28.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. 29.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 cardamoms. 30 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.
31 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. 32. 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 possible. [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. 33.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. 34.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, yogurt, and the dry masala, and simmer for 5 minutes. Add vegetables and simmer for another 5 minutes, then add water. Cover and simmer for 10 minutes. Add cream and peas, stirring gently. [3] Before serving, top with raisins and almonds. 35.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. 36. 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. 37. 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 hardened 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 original 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. 38.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 results 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 repeat previous step with the rest of the rasgoolas. Do not use the same sugar syrup more than once. 39 .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.
40. 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. 41 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 seconds. [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 (arshimaav) and stir it in. 42. 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 excess salt, so compensate for this when eating. 43. 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. 44 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 dissolve. [3] Add rava to water slowly, stirring. [4] Fry cardamons, raisins, cashews in ghee. Add to rava. [5] Add saffron/turmeric and mix. 45.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. 46 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. 47. 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 powder 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.
48. 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 vegetables 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 49.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. 50.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 degoven 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. Source: Internet
These were all pretty decent recipes. Most didn't have added sugar, or too much oil, the bane of some Indian cooking.
