Suji Halva - Semolina Halva

Serve 4 - 6 friends of yours to make them healthy and happy.

Quantity and Ingredient

• 0.5 c Suji (Semolina)
• 0.5 c Sugar
• 0.5 c Ghee
• 1.5 c Water
• 1 oz. Sliced almonds
• 1 oz. Raisins
• 8 Green cardamoms

Method

1. Boil sugar and water together for 5 minutes.
2. Heat ghee add suji and stir on low heat until mixture becomes light creamy in color and ghee leaves the side of the pan.
3. Add the syrup and stir briskly until it is absorbed in the semolina.
4. Mix in crushed cardamom seeds, almonds, and raisins.
5. Serve hot.

Kheer

Quantity and Ingredient

• 1/2 c Rice
• 4 c Milk
• 1/4 c Raisins
• 0.75 -1 c Sugar
• 1 t Cardamom seeds
• 1/4 c Shredded blanched almonds
• 6-8 drops Rose water
• 1/2 c Water

Method

1. Wash and drain the rice.
2. Soak in 1/2 c water for 1/2 hour.
3. Boil the rice in the same water until it is coated and the water dries up.
4. Add the milk and simmer on low heat for 1.5 hours.
5. Scrape the sides and bottom frequently to prevent sticking and mash rice while stirring.
6. When it is creamy, add sugar and stir in well.
7. Remove from heat and add crushed cardamom seeds, rose water and shredded almonds.
8. Serve hot or cold decorated with silver leaves (optional).

[Silver leaves are VERY FINE, tasteless sheets of silver.]

Besan Burfi

Quantity and Ingredient

• 1 c Besan
• 1 c Shortening
• 1 c Sugar
• 4 seeds Cardamom
• Nuts (optional)

Method

1. Melt shortening in a pan.
2. Turn down heat and add cardamom and Besan.
3. Fry, stirring constantly to prevent burning until it has changed to a brown color and smells done. (Test: a few drops of water sprinkled on it sputters instantly).
4. Turn off the heat and stir in the sugar.
5. Spread 1/2" thick onto a platter.
6. Cut into diamond shapes after it has cooled down.

Navrathna Kurma

To Serve 6 of your friends read the following recipe and make them happy.

Quantity and Ingredient

• 100 grams Paneer (or cottage cheese)
• 2 teacups Mixed boiled vegetables
• (carrots, french beans, green peas, potatoes)
• 3 Tomatoes
• 2 Onions
• 1 t Ginger and garlic paste
• 1.5 t Chili powder
• 0.5 t Turmeric powder
• 2 t Coriander powder
• 1 t Garam Masala
• 1 teacup Milk
• 3 t Fresh cream
• 3 t Ghee
• to taste Salt
• Ghee for deep frying

Method

1. Grate the onions.
2. Put the tomatoes in hot water. After 10 minutes take off the skin and chop.
3. Cut the paneer into small pieces and deep fry in ghee.
4. Heat oil in a vessel and fry the onions for a few minutes.
5. Add the ginger and garlic paste, and fry for 1/2 minute.
6. Add the chopped tomatoes, turmeric powder, coriander powder and chili powder, Garam Masala and salt. Fry for at least 3-4 minutes.
7. Add the boiled vegetables, milk, cream and fried paneer pieces.
8. Cook for a few minutes.
9. Serve hot decorated with silver foil.

Mattar Paneer

Peas & Cheese Vegetable is delicious and tasty!!!

Quantity and Ingredient

• 2 Onions
• 2 Tomatoes
• 4 cloves Garlic
• 0.5 packet frozen Peas
• 1" cube Ginger
• 0.5 t Turmeric
• to taste Salt
• to taste Pepper
• 0.5 t Garam Masala
• 2 c Water

Method

1. Cut paneer in 1" cubes and deep fry.
2. Make Masala with onion, garlic, ginger, and tomatoes.
3. Season and add turmeric.
4. Add peas and paneer.

Malai Chicken

Quantity and Ingredient

• 1 Tray chicken
• 1 Chopped onion
• 1 small can Tomato paste
• 1 Red Chili
• 2 Cloves
• 2 Cardamom
• 1/2" Cinnamon stick
• 1 Bay leaf
• 1 carton Light whipping cream
• 1 tsp Dhania powder
• 1/2 tsp Cumin powder
• 1 tsp Garam Masala
• 1-1 1/4 tsp Chili powder
• 1/2" piece Ginger made into a paste
• 6 cloves Garlic (made into paste)
• Fresh coriander
• To taste Salt and Turmeric

Method

1. Heat oil.
2. Add red chili, cloves, cardamom, cinnamon stick, and bay leaf, and cook until the bay leaf turns golden brown.
3. Add the onion and fry for two minutes.
4. Add the ginger garlic paste and fry for 4 - 6 minute.
5. Add the chicken and fry for 5 minutes.
6. Sprinkle in chili, dhania powder, cumin powder and turmeric.
7. Cover chicken + salt (add water if needed) and cook for around 15 minutes until 3/4 cooked.
8. Add can of tomato paste and cook on low heat.
9. Just before removing, add the whipping cream and cook for a few minutes.
10. Add Garam Masala and coriander leaves
11. Remove after a couple of minutes.

Mint and Coriander Chutney

Quantity and Ingredient

• 1 bunch Coriander leaves
• 1 bunch Mint leaves
• 1 Green chili
• 1 oz. Seedless tamarind
• 1 tsp Salt
• 4 T Water
• 1 medium Onion

Method

1. Wash and soak tamarind in water for 1-2 hour.
2. Clean, pick and wash the coriander and mint.
3. Separate pulp from the tamarind and squeeze out the pulp.
4. Grind coriander, mint, green chili and onion into a fine paste.
5. Add the tamarind pulp and salt.
6. Blend well. In an airtight jar this can be refrigerated for up to one week.

Onion and Tomato Raita

For servings 4-6 peoples

Quantity and Ingredient

• 8 oz. Yogurt (plain)
• 1 small Onion
• 1/2 t Salt
• 1 small Tomato
• 1/2 t Chat Masala (optional)
• 1/2 t Black pepper (ground)
• 1/4 c Milk

Method

1. Beat yogurt and milk until smooth.
2. Chop onion and tomatoes and add to yogurt.
3. Add salt and pepper and sprinkle the Chat Masala over, and serve.

Curried Eggplant or Bhartha

To Serve for 4 to 6 peoples.

Quantity and Ingredient

• 2 lb. Eggplant
• 4 medium Tomatoes
• 3 t Fresh chopped coriander
• 1/2 c Ghee
• 1/2 c Finely chopped onion

Method

1. Preheat oven to 450 F.
2. Bake in the middle level of the oven for 1 hour or until very tender.
3. While they are still warm, peel and crush the eggplants.
4. Heat oil and fry onions until soft and clear. Do not brown.
5. Add the tomatoes and fry for 2 minutes.
6. Add the eggplant and stir until almost all liquid disappears and the mixture leaves the side.
7. Place into a bowl, sprinkle on coriander and serve at once.

Paneer or Cheese

Quantity and Ingredient

• 1 1/2 pints Milk
• 1/2 t White vinegar AND
• 1/2 t Lemon juice OR
• 1 c Yogurt

Method

1. Heat milk and stir constantly to prevent a layer of cream from forming on the top.
2. Remove from heat when it boils and slowly add white vinegar and lemon juice or yogurt. This sours the milk.
3. Strain through a muslin cloth or a double layer of cheese cloth and squeeze out the whey (liquid).
4. Hang to drip dry for 2-3 hours or overnight. Then lie out the cheese in a rectangle in a tray and place a weight (more the better, but at least 10 lbs) on it for 3/4 hour.
5. Cut it into whatever shape you like.

Okra-Bhindi

For Serving 6 peoples

Quantity and Ingredient

• 1 lb okra
• 2 small Onions
• 2 small Tomatoes
• 1/4 t Turmeric
• to taste Salt
• Red pepper (optional)
• Oil for frying

Method

1. Wash the okra and dry it thoroughly.
2. Cut off the heads and cut into small circles.
3. Chop the onions and tomatoes separately.
4. Deep fry the okra until very brown.
5. Remove from heat and set aside. Pour out some oil.
6. Add turmeric to hot oil. Add the onions and fry until golden brown.
7. Add the fried okra, salt, pepper, and tomatoes.
8. Cover and bake at 250 F for 15 minutes.

Gulab Jamuns with Easy Method

Quantity and Ingredient

• 1 c Bisquick
• 2 c Carnation powder
• 2 c Water
• 1 1/2 c Sugar
• 4 pods Cardamom
• few drops Rose water
• 1/2 stick Butter (4 T)
• 1/8 c Yogurt
• Milk
• Oil for frying

Method

1. Heat butter and pour in a bowl.
2. Add Bisquick, carnation powder and yogurt and blend together.
3. Knead well adding milk if necessary.
4. Make a smooth ball, cover and let rest about 30 minutes.
5. Make 12-14 small balls.
6. Heat the water, add sugar, bring to boil, add cardamom seeds and simmer.
7. Boil, then simmer to reduce the water by half.
8. Heat the oil until hot and fry the balls to a golden brown or until they are dark brown almost black.
9. Soak in sugar syrup until they double in size about 1 hour or overnight.
10. Serve hot or cold.

Green Pepper Curry

Quantity and Ingredient

• 2 large ones Green Pepper
• 1/4 teaspoon Chili powder
• 1/8 teaspoon Turmeric powder
• 1/2 teaspoon Dhania powder
• 1 tablespoon Coconut flakes
• 1 teaspoon Khus Khus (poppy seeds)
• 1 small bunch Fresh Coriander leaves
• 2 small Tomatoes
• 2 Onions
• 2 tablespoons Oil
• 1 small piece Vadiuma
• 1 1/4 teaspoon Salt

Vadium is a combination of various spices.

Method

1. Cut the green peppers, onion and tomatoes lengthwise.
2. Grind chili-powder, turmeric, dhania powder, coconut and poppy seeds.
3. Heat oil and add vadium.
4. When vadium turns brown, add onions and fry for 4 minutes.
5. Add tomatoes and fry for 2 minutes.
6. Add green pepper and Masala.
7. Add coriander leaves.
8. Cook on low heat (Take around 15 minutes).

Vegetable Curry

Quantity and Ingredient

• 1 cup Vegetables
• 1/4 – 1/2 teaspoon Coriander powder
• 1/8 – 1/4 teaspoon Chili powder
• 1/8 – 1/4 teaspoon Garlic powder
• 1 teaspoon Salt
• 1 large Onion
• 1/4 – 1/2 teaspoon Mustard seeds
• 1/8 teaspoon Urad Dal
• 1/4 – 1/2 cup Tomatoes-crushed

Method

1. Mix the garlic, coriander and the chili powder along with salt and place it aside.
2. Pour about 2 tablespoons of oil in a pan and heat.
3. 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.
4. Add onions and fry until the onions turn brown.
5. Add the vegetables, the mixture of step 1 and the crushed tomatoes.
6. Fry for about 5 minutes, if you are using canned vegetables. Otherwise cover the pan and let the vegetables cook. (Takes about 10 to 15 min.)

Pakoras - Savory Fritters

Quantity and Ingredient

Batter:

• 1/2 c Besan
• 5 oz. Warm water
• 1/4 t Red pepper
• 3/4 t Salt
• 1/2 t Garam Masala
• Paprika (optional)

Vegetables:

• 1 Small onion
• 1 Potato
• A few spinach leaves
• Oil for deep-frying

Method

1. In a bowl put the besan and half the water, and stir until it becomes a thick batter. Beat hard for 5 minutes. Gradually add the rest of the water, and leave to swell for 30 minutes. Add salt, pepper and Garam Masala and beat again.
2. Wash peel and slice the onion and potatoes.
3. Wash and pat dry the spinach leaves.
4. Heat oil until smoking hot, dip the vegetables in the batter and deep fry until golden brown.
5. Serve hot.

Vegetable Kurma

Quantity and Ingredient

• 2 cups Vegetables
• 2 Onions cut length-wise
• 2 Green chilies cut length-wise
• 1 teaspoon Coriander powder
• 1 and 1/4 teaspoon Salt
• one pinch Turmeric powder
• 1/2" Cinnamon stick
• 2 Cloves
• 2 Cardamom
• 2 tablespoons Coconut powder
• 1 teaspoon Khus-Khus (poppy seeds)
• 1/4 teaspoon (3 cloves) Garlic
• 1/4 teaspoon powder (or 1/2" fresh) Ginger

Method

1. Put a reasonable sized vessel on the range and heat oil.
2. Add cinnamon, cloves and cardamom and fry for 2-3 minutes.
3. Add onions and green chilies and fry till onions turn brown.
4. Add garlic + ginger paste and fry for a minute or so.
5. Add vegetables and fry for about 3 minutes.
6. Add about a cup or two Water.
7. Let the vegetables + turmeric powder cook.
8. If you are using canned or frozen vegetables skip the above step.
9. Add coconut paste, khus-khus, salt and wait until cooked.

Note: Cook on low heat.

Dry Potatoes-Sookha Aloo

For 4-6 Persons Servings

Quantity & Ingredient

• 4 medium size Potatoes
• 2 t Cumin seeds
• 1 t Salt
• 2 t Mango powder
• 1/4 t Hot pepper
• 2 t Garam Masala
• Oil (to fill pan to 2")

Method

1. Boil potatoes until cooked but not overdone.
2. Peel and cut into 1/2" cubes.
3. Heat oil very hot, add and brown cumin seeds.
4. Add potatoes and fry until they are golden brown. Add the remaining ingredients, and fry for 2-3 minutes or more. Remove from oil with a slotted spoon.
5. Serve hot.

Tips: Use enough oil so that the potatoes will not need to be stirred often. This avoids breaking them up.

Chicken Pullao

Quantity & Ingredient

• 2 large Onions cut lengthwise
• 2 large Chilies cut lengthwise
• 2 c Basmathi rice (about 1/2 kg. (1 kilogram=2.2lbs)
• 1 large Tomato (cut into small pieces)
• 10-15 Coriander leaves
• 5 Mint leaves
• 1 clove Garlic
• 1" piece Ginger
• 1/2 cup Coconut powder
• 3 teaspoons Salt
• 3-4 Cloves
• 2 Cardamom
• 1 Bay leaf
• 1" Cinnamon stick
• 1 c Yogurt
• 2 tablespoons Butter
• 1 lb. Boneless chicken

Method

1. Heat vessel with butter.
2. Fry bay leaves, cloves, cardamom and cinnamon.
3. Put onions and chilies in vessel and fry on low heat until onions turn brown.
4. Add ginger + garlic paste and fry until oil separates.
5. Add tomato and fry for 1 minute.
6. Add chicken + salt + yogurt and fry for one minute.
7. Add mint + coriander leaves.
8. Cover and cook until the gravy becomes semi-solid.
9. Cook rice in a separate vessel.
10. Put rice into chicken and mix (Advisable to cook rice about 3/4ths and then let it cook with the chicken).
11. Remove and serve

Tandoori Chicken

For 2-3 peoples Servings.

Quantity & Ingredient

• 6 pieces Thawed chicken, skinned
• 2 tsp Ground Coriander
• 2 tsp Masala (Tandoori paste is available)
• To taste Red pepper powder
• Dash Garlic powder
• To taste Salt
• 1 tsp Ground jeera
• Soy sauce (or yogurt)

(Needed only if tandoori masala is used)

Method

1. If you are using the ready made tandoori paste then life is a lot easier. Replace all occurrences of masala and soy sauce (or yogurt) with the tandoori paste.
2. Take the chicken and make *deep* cuts in it (so that the Masalas seeps in quickly).
3. If you are using soy sauce as the base, put some on the chicken pieces and let it seep in the cuts.
4. Rub in the Masalas as a mixture or one at a time. The idea is to let the Masalas seep in the cuts with the soy sauce. You can leave it for little while to seep in.
5. If you are using yogurt, you'll get a more authentic taste since the original TC is after all marinated in it. In this case, mix the Masalas in the yogurt first and then rub the stuff into the chicken cuts as before. The yogurt tends to leave a considerable amount of water behind. Don't throw this away. Let it evaporate in the oven with the chicken. This will keep the pieces from getting dry if over-cooked. I have not faced the same problem with the soy sauce version (of dry chicken).
6. Cook the chicken until it starts turning brown and the cuts you made start “expanding."

Chicken Curry -Murga

For 4-6 peoples Servings

Quantity Ingredient

• 2-2 and half lb. Skinned chicken
• 1 t Garam Masala
• 3 t Salt
• 1 c Finely chopped tomato
• 1/4 c Vegetable oil
• 1/2 c Water
• 1 and half c Finely chopped onion
• 1 and half t Fresh ginger, chopped
• 1 t Finely chopped garlic
• 1 t Vinegar
• 1 Dried chili (optional)

Method

1. Cut chicken, separate legs and thighs, back and split breast.
2. Heat oil over high heat. Add onions and fry until golden brown. Take care not to burn them.
3. Add garlic, ginger and tomatoes. Fry until a smooth paste is obtained.
4. Add chicken, add water, bring to a boil, and add salt. Cover pot and lower heat. Add chili to make it hot if desired.
5. Stir constantly to avoid burning and coat the chicken pieces evenly.
6. After the chicken is done add vinegar and cook for another 5 minutes on very low heat. Sprinkle on Garam Masala and serve.

Curried Mushrooms

Quantity and Ingredient

• 1/2 lb. Mushrooms
• 1 large Onion
• 1/4 t Turmeric
• to taste Salt
• to taste Chili
• 2 large Tomatoes
• Oil

Method

1. Wash and finely slice mushrooms. Slice onion fine.
2. Heat oil and add turmeric and onions. Fry until soft.
3. Add the sliced tomatoes and cook for 3 minutes, stirring all the time.
4. Add the mushrooms, cover and simmer for 15-20 minutes.
5. Remove cover and dry out all the water.
6. Serve hot.

Masaledar Sem - Spicy Green Beans

For 6 persons to Serve-

It definitely warrants experimentation. 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.

Quantity Ingredient

• 1 and half lb. Green beans (Trim the ends and then cut the beans in half crosswise.)
• 1 and half" long and fresh ginger (Peel and chop coarsely.)
• 1" thick piece
• 10 cloves Garlic peeled
• 1 cup Water
• 4 tablespoons Vegetable oil
• 3 teaspoons Whole cumin seeds
• 2 teaspoons Ground coriander seeds
• 2 medium Tomatoes, peeled (put toma-toes in very hot water for a few seconds, peel off the skin and finely chop.)
• to taste Salt
• Freshly ground pepper
• 3 tablespoons Lemon juice (or to taste)

Method

1. Put ginger and garlic into a food processor and add 1/2 cup water. Blend until fairly smooth.
2. Heat the oil in a wide, heavy saucepan over a medium flame. When hot, put in the cumin seeds. Stir for half a minute.
3. Pour in the ginger-garlic paste. Stir and cook for about two minutes. Put in the coriander and stir a few times.
4. Put in the chopped tomatoes. Stir and cook for 2 minutes while mash-ing the tomato pieces with the back of a slotted spoon.
5. Put in the beans and salt and one cup of water and simmer them.
6. Cover, turn heat to low and cook for 8-10 minutes or until the beans are tender.
7. Remove the cover. Add the lemon juice and a generous amount of freshly ground pepper.
8. Turn up the heat and boil away the remaining liquid, stirring the beans gently as you do so.

Coriander Fish -Bharia Machli

Quantity Ingredient

• 4 lb. Sole, flounder, rock cod, or any other white whole fish
• 8 cloves Garlic
• 3 Hot chilies or cayenne (optional)
  
• 1" piece Ginger
• 1 medium bunch Coriander
• 1 T Coriander seeds
• 1 t Brown sugar
• 1 t Turmeric
• 1/2 t Black mustard
• 1/2 t Fenugreek seeds
• 1 T Salt
• 1/2 c Lemon juice
• 1/2 c Vegetable oil
• 2 c Chopped onion
• 1 c Chopped tomato
• 1/2 t Garam Masala

Method

1. Preheat oven to 400 F.
2. Wash and pat fish dry. Sprinkle 1 t salt inside and set aside.
3. Blend garlic, chili, ginger, 1/2 the coriander, coriander seeds, brown sugar, turmeric, mustard seeds, fenugreek seeds, salt and lemon juice until it all becomes a smooth paste (Add some water if needed).
4. Fry onions until they are soft and golden brown.
5. Add the blended Masala and cook until most of the liquid is gone, and it starts to leave the sides of the pan.
6. Add the tomatoes and Garam Masala. Fry for 2 minutes more and remove.
7. Coat one side of fish, stuff 11/2 cups inside. Close opening, spread the rest of the Masala over it. Cover tightly and bake for about 25 minutes.
8. Grill for 1-2 minutes in the broiler, and sprinkle on the remaining coriander and have a taste.
   

Chole "Bill and Jim" -Chick Peas

This is a real simple way of making chickpeas. It barely takes 15 minutes and the result is quite delicious.

Quantity and Ingredient

• 1 can Chick peas (also called gar-banzo beans) (Progresso is a good brand.)
• 1 large Onion chopped finely
• 2 medium sized Potatoes (optional)
• 1 teaspoon Mustard seeds
• 2 or 3 pods Cardamom
• 1 teaspoon Coriander
• 1 teaspoon Cumin seeds
• 1 tablespoon Garam Masala

Method

1. If you are using the potatoes, start boiling them 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.
2. 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.
3. Mix around for a while and then add onions. Waituntill the onion starts to turn golden before adding the rest of the spices (except for the Garam Masala).
4. Add chick-peas with all the liquid. Cut up the potatoes into bite sized pieces and add to the skillet. Add Garam Masala.
5. Continue stirring the chick-peas under medium heat for 5-7 minutes without covering.
6. Check the tenderness of the potatoes. If they are still too hard, add another 1/4 cup of water and cook for another couple of minutes.
7. Salt to taste and serve.

Mughlai Chicken with Almonds

Quantity Ingredient

• 1" piece Ginger
• 8 to 9 cloves Garlic
• 6 tablespoons Blanched Almonds
• 7 tablespoons Vegetable oil
• 1" Cinnamon stick
• 2 Bay leaves
• 5 Cloves
• 10 pods Cardamom
• 2 medium Onions (cut into small pieces)
• 2 teaspoons Ground cumin seeds
• 1/8 – 1/2 teaspoon Red pepper
• 7 tablespoons Yogurt
• 1 small carton Whipped Cream
• 1/4 teaspoon Garam Masala
• 2-21/2 lbs. Chicken boneless (2 trays of holy farms)
• 2 1/2 teaspoons Salt
• one bunch Coriander leaves

Method

1. Grind the ginger, garlic, and almonds with water.
2. Heat oil in a non-stick pan, and fry the chicken until it turns golden brown. Keep it aside and drain the oil.
3. Heat some oil and add the cardamom, bay leaves and cloves and fry until the bay leaves turn brown.
4. Add the onions and fry for a few minutes.
5. Pour the paste from the blender and fry for a couple of minutes until the oil separates.
6. Add 1 tablespoon of yogurt and fry for 30 seconds. Keep adding tablespoons of yogurt and fry until you get a consistent mixture.
7. Add the chicken, whipped cream and salt and cook gently (low heat) for 20 minutes.
8. Add Garam Masala and coriander leaves and cook for another 10 minutes.

Gobi Aloo -Cauliflower and Potatoes

This recipe livens up ordinary cauliflower and potatoes into something quite different. The recipe shown here has spices that are not necessary (like cloves and cardamom) or at least that are not how my wife made it at home, however it adds a nice touch.

Quantity and Ingredient

• 1 Large cauliflower
• 3 Medium sized potatoes
• 0.5 large Onion sliced thinly in long slices
• 1 teaspoon Mustard seeds
• 2 or 3 pods Cardamom
• 1 teaspoon Coriander
• 1-teaspoon Cumin seeds
• 0.5 teaspoon Turmeric
• 1 Bayleaf
• 3 Cloves
• 3 tablespoons Vegetable Oil

Method

1. 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.
2. Cut the cauliflower into small bite sized pieces (roughly 1" cubes), throwing away most of the stem pieces. Wash and drain in a collander.
3. 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.
4. 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).
5. 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.
6. Continue stirring the vegetables under medium heat for another couple of minutes. Add 0.5 cup of water and reduce heat to low. Cover skillet and let cook for 5 minutes.
7. Check tenderness of vegetables. If they are still too hard, add another 0.25 cup of water and cover again for 5 minutes.
8. Salt to taste and serve.

Vegetable Puff

For 12 puffs this is a local Karnataka specialty.

Quantity Ingredient

• 1 Ready to use pastry roll (Pepperidge farms)
• Mixed Vegetables. (Potatoes, peas may be added)
• To taste Masala
• Green Chilies
• To taste Salt

Method

1. Cook a vegetable mix with potatoes, peas, green chilies and lots of masala. Check for salt, before you stuff it in the pastry roll; no way to rectify it later.
2. Thaw the roll for about 10 minutes before unfolding.
3. After the pastry roll has thawed, open it out at sheet and roll it with a pin to make it a little thinner.
   
4. The pastry sheet would now be about 12" x 12". 4. Cut the sheet into 6 pieces.
5. Place about 2-3 Tbsp of the cooked vegetable onto the sheet and fold it around it. Seal all the corners, by pressing the sheets together and applying a little water.
6. Stick it into a pre-heated oven (350 F) for about 20-30 minutes or until it browns. Make sure that you flip it around every 5-10 minutes.

Dahi Vada - Savory Balls in Yogurt

Quantity Ingredient

• 1/2 c Urad dal
• 1/2 Moong dal
• 1 c Yogurt
• Spice to taste (cumin and paprika)
• Oil for frying
• 1/4 c Milk

Method

1. Clean dal, wash and soak in water for 4 hours.
2. Blend in blender at medium speed using the minimum amount of water required to keep paste moving freely.
3. Add salt and start heating oil.
4. Drop spoonfuls of batter in the hot oil using a large tablespoon. Fry until golden brown.

Bhel-Cat

This is a concoction that we boughts from street vendors in India.

Quantity Ingredient

• Puffed Rice (1 carton of Rice Krispies may be used)
• 1 packet Bhel mix or Sev
• 2 cups Mashed boiled potatoes (mashed coarsely and then salted)
• 1/2 cup Chopped fresh coriander leaves (a.k.a Chinese parsley)
• 3 Tbsp Freshly roasted and ground cumin
• To taste Green chilies
• 1-2 Tbsp Freshly ground black pepper
• To taste Tamarind
• To taste Jaggery or Brown Sugar
• 1 cup Chopped onions.

Method

1. First boil the potatoes, mash them, salt them, and add pepper to taste. Add some coriander leaves too.
2. Roast the cumin and grind it.
3. Dissolve about 4 Tbsp of tamarind concentrate in 1 cup of hot water, and let it simmer and thicken gradually. Dissolve the jaggery or sugar until the sauce becomes tart and slightly sweet. You may add some salt and ground red paprika, if you want to. The sauce should be of a consistency slightly thinner than maple syrup. Pour into a serving container like a creamer. Mix the puffed rice and sev/bhel mix in a large bowl.
4. On a plate, serve the rice-bhel mixture, add the potatoes, then the onions, chilies, and then dust the cumin powder over it. Next pour on the sauce and top with the coriander garnish.
5. Mix the ingredients on the plate and eat.

Warning: This recipe is directed at those who know what Bhelpuri tastes like, quantities mentioned are approximate, proportions are left to the reader's taste. Purists will have to go to an Indian grocery shop.

Prawn (Shrimp) Curry

Quantity Ingredient

• 1/2 kg=1.1 lb. Prawns
• 2 Onions diced into small pieces
• 1/4" Cinnamon stick
• 1/4 teaspoon Chili powder
• 1/2 teaspoon Dhania powder
• 1/4 teaspoon Garlic powder
• 1/2 teaspoon ginger powder
• 1 bunch Fresh coriander
• 1 teaspoon Salt
• 1/4 teaspoon Turmeric powder
• 1 tablespoon Oil

Method

1. Clean the prawns and squeeze out the water.
2. Add chili, dhania, garlic, ginger, turmeric powder, salt and mix well.
3. Boil prawns on low heat.
4. Add 1 teaspoon of oil to the boiling prawns.
5. When water evaporates and the prawns are dry remove from the stove.
6. Heat the oil and put in the cinnamon.
7. Add prawns and fry for 2 minutes.
8. Add onions and fry until they turn brown.
9. Sprinkle on coriander leaves, remove from the heat and serve.

Boondhi Raita

Quantity and Ingredient

• 0.25 c Besan
• 0.5 c Water
• Ghee for frying
• to taste Salt
• to taste Pepper
• to taste Chat Masala
• 3.5 c Yogurt
• 0.25 c Milk

Method

1. Make a pouring paste of the besan and water.
2. Heat ghee and drop paste into it through a slotted spoon to get little drops that fall one at a time (these are boondhi).
3. Remove the drops when golden brown and dry on a paper towel to remove extra oil.
4. Soak the drops in warm water.
5. Add milk, salt, pepper, and add Chat Masala to yogurt.
6. Squeeze water out of boondhi and add to yogurt.

Onion and Tomato Raita

For 4-6 Servings

Quantity Ingredient

• 8 oz. Yogurt (plain)
• 1 small Onion
• 1/2 t Salt
• 1 small Tomato
• 1/2 t Chat Masala (optional)
• 1/2 t Black pepper (ground)
• 1/4 c Milk

Method

1. Beat yogurt and milk until smooth.
2. Chop onion and tomatoes and add to yogurt.
3. Add salt and pepper and sprinkle the Chat Masala over, and serve.

Stuffed Parathas

Make dough for regular chappati's.

Ingredient and Fillings

• Potato - Boil potatoes, mash, add salt and chili to taste. Add Garam Masala and mango powder.
• Radish - Grate one large Diakon Radish, add salt and leave for 1/2 hour. Squeeze out all the water, add grated ginger, chili, and pomegranate seeds.
• Cauliflower - Grate cauliflower, add salt, pepper, garlic, and Garam Masala.

Method

Roll out 2 small chappati's. Place filling on one, cover with the second, seal edges and cook as for parathas.

Wheat Paratha

Quantity Ingredient

• 1 c Whole wheat flour
• Ghee
• Water

Method

1. Make chappati dough.
2. Divide into 6 parts and make balls.
3. Flatten and roll each.
4. Spread ghee over them and fold.
5. Roll again.
6. Heat the paratha on a griddle like you would a chappati, but spread some ghee over the top side. Turn and spread ghee on the other side. Fry until the bottom is crisp and golden, then turn and fry the remain-ing side.
7. Repeat with all six.
8. Serve at once, since they lose crispness if stored.

Wheat Chapati (Phulka)

For 4 Chapaties, serving 1 or 2 peoples:

Quantity Ingredient

1 c Whole wheat our (or 1/3 white + 2/3 whole wheat)
1/2 c Water

Method

1. Put our in a large bowl with half the water.
2. Blend the two together until it holds.
3. Beat and knead well until it forms a compact ball.
4. Knead dough until it is smooth and elastic.
5. Set aside for 30 minutes.
6. Knead and divide dough into 4 to 6 parts.
7. Roll each ball into a tortilla like at, about 1/8" thick.
8. Heat an ungreased skillet.
9. Put phulka on it, and let it cook for about 1 minute (The top should just start to look dry and small bubbles should just start to form).
10. Turn and cook the second side for 2/3 minutes until small bubbles form.
11. Turn again and cook the first side pressed lightly with a towel. It should puff. Serve warm (maybe slightly buttered).

Note: Since the rolled out chappati's will dry out if they are left to stand while cooking the others, it is advantageous to roll them out individually before cooking them.