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dirtydog

dirtydog

Ingredients:

1/2 medium-sized (100g/4oz) aubergine (eggplant) cut into 2cm x 1cm/¾in x 1/2 in sticks
2 small carrots (100g/4oz), peeled and cut into 2cm x 1cm/¾in x 1/2 in sticks
100g/4oz/1 cup peas
100g/4oz/1 cup French beans, cut into 2.5cm/1in pieces
1 medium-sized potato (100g/4oz), peeled and cut into 2cm x 1cm/¾in x 1/2 in sticks
50g/2oz/ 1/2 cup freshly grated coconut
4 fresh hot green chillies
2 tbsp white poppy seeds
1 1/4 tsp salt
3 medium-sized tomatoes, roughly chopped
1 tbsp natural plain yogurt
1 tsp garam masala
2 tbsp chopped, fresh green coriander

How to make vegetarian curry:

• Place the aubergine (eggplant), carrots, peas, French beans and potato in a medium-sized saucepan. Add 250ml/8fl oz/1 cup water. Bring to the boil. Cover, turn the heat to medium and cook for 4 minutes or until the vegeatbles are just tender.
• Meanwhile put the coconut, chillies, poppy seeds and salt in the container of an electric blender. Add 150ml/5fl oz water and grind to a fine paste. Set aside.
• When the vegetables are cooked, add the spice paste and another 150ml/5fl oz water. Stir and simmer gently for 5 minutes. Now add the tomatoes, the yogurt and the garam masala. Stir gently to mix well. Bring to the boil and simmer gently for 2-3 minutes. Turn into a serving dish and garnish the vegetable curry with the fresh coriander.

Learn how to make Indian curry in this free video cooking lesson.

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dirtydog

Ingredients

Gorbanzo Beans 1 cup or 1 can
Salt Acc to taste
Yogurt 1/2 cup
Tamarind juice 1/4 cup
Garam masala 1 tsp
Bay leaf
2 NosOil
1 Tbsp.Lemon juice 1 Tbsp or to taste.

Directions

Blend to Paste :
Onions 1
Tomatoes 2
NosGinger 1'inch piece
Garlic 1
NoCumin 1 tbsp
Chilli powder Acc to taste

Garnish

Cilantro 1/4 Finely Chopped.
Onion small 1 Cut into wedges.
Tomato 1 NO , Cut into wedges.

Method

If using Fresh Beans soak it overnight or for 5-6 hrs. Pressure cook with a tea bag.Discard the tea bag & keep the beans aside .Heat oil in a pan & add bay leaf & the paste. Allow it to cook for few minutes. Add Yogurt & tamarind extract & let it cook till the oil floats on top. Add the Beans & 1/2 Cup of water & let it cook till it reaches the boiling point. Add the garam masala & switch off the stove. Mix in lemon juice . Discard the Bay leaf. Garnish with Cilantro, Tomato & Onion wedges before Serving.

dirtydog

Ingredients:

2 cups masoor dal
1 1/2 teaspoons garam masala
1 1/2 teaspoons turmeric
1 tsp salt
1/3 cup oil
1 1/2 onions, chopped
1 head garlic, separated, chopped
1 (1-inch piece) ginger root, chopped
2 jalapeno chiles, chopped
2 tomatoes, chopped
1 bunch coriander, chopped
Water

Preparation:

• Rinse massor dhal thoroughly, until water is clear. In pot bring 1 quart water to boil. Add massor daal.
• Cook half way, about 10 to 15 minutes, add 1/2 teaspoon garam masala, 1/2 teaspoon turmeric and salt. As massor dhal cooks, uncovered, water will evaporate and mixture will thicken.
• Add more water to keep dal loose, like texture of thick cream. When dal is soft, turn off heat. Heat oil in wok. When oil is very hot, add onions and cook until tender and translucent but not browned.
• Add garlic, ginger and chiles. Continue to fry until onions are deep-yellow. Add remaining 1 teaspoon each garam masala and turmeric.
• Do not allow spices to burn. Keep stirring until mixture starts to stick. Add tomatoes and cilantro. Cook until tomato softens.
• Pour in pot of masoor dal and simmer to blend flavors. Taste and add more salt if needed.

dirtydog

Puran Poli is a popular Marathi dish. Here is Puran Poli recipe.

Ingredients:

• 2 cups chana dal, soaked in water for 4 hours
• 2 cups jaggery (adjust for sweetness)
• 2 cups refined flour
• 3 tbsp oil
• 1 tsp cardamom powder
• 1/4th tsp nutmeg powder
• 3/4 tsp turmeric powder

Method:

• Cook chana dal in a pressure cooker till it turns soft. Drain out excess water until the dal is absolutely becomes dry.
• Add jaggery and cook further and then mash into a soft paste.
• Add cardamom powder, saffron, and freshly grated nutmeg powder and mix well. Form 20 balls of equal size and put it aside.
• Mix refined flour, oil, water and turmeric powder. Make very soft, sticky dough. Knead very well. Use oil to knead. Divide into 20 equal portions.
• With greased palms, take one portion of dough and flatten it into a disc of the size of the palm. Place a ball of "chana jaggery" paste in the centre and fold the disc from all sides to cover the paste completely.
• On a well-floured board, better over a sheet of clean transparent plastic wrap, gently roll out each poli to a 6 inches disc. This can get tricky as the paste does try to slide out. Use a little flour if that happens. Roll.
• Roast each poli on a hot, dry girdle. Do not use oil or ghee. Roast both sides well. Smear with ghee on both sides when done. Serve warm with clarified butter or a bowl of milk.

dirtydog

Dal - Vegetable Curry

• Veggies I used are carrot, capsicum/green bell pepper,zucchini, green beans, tomato, onion,peas and potato(All together it was about 2 cups of veggies).
• I used 1 cup of split moong dal with this veggies.

Ingredients

Red chilli powder 1tsp
Curry powder 1tsp
Turmeric 1/2 tsp
Tamarind 1/2 tsp
Jaggery 1tsp.
* Can add garam masal instead of curry powder. I usually add jaggery where ever I use Tamarind it balances the tangyness .
Also need 2 tsp of oil and mustard seed for seasoning.

Method:

• Heat oil on medium heat, when hot add mustard seed .
• Once mustard starts to pop add all the veggies. Wash moongdal in water and add this to veggies.
• Add little salt mix well cover and cook untill veggies are half done.
• Now add all the spices mix well add enough water to get medium consistancy.
• Cover and cook for another 10min or untill veggies and dal is cooked .
• Adjust salt per taste.

dirtydog

2 cups poha (thick flattened rice)
1 big potato, boiled, peeled & mashed roughly
1/2 tsp mustard seeds
few curry leaves
1 green chilli, finely chopped
1 small to medium sized onion, chopped
1/4 tsp turmeric powder
1/4 tsp salt or as per your taste
1 tbsp sugar
a lemon
1 heaped tbsp of grated coconut, for garnish
chopped corainder leaves, for garnish
1 tbsp oil

Take poha in a bowl & wash it well using your fingers. Drain & set aside. Do not soak the poha.

Heat oil in a vessel. Put in the mustard seeds & let it splutter. Next add the curry leaves & let it sizzle in the hot oil. Add the chopped green chillies & fry till it turns crisp. Next add the onions & fry till they turn just transparent. Do not brown it. Add turmeric powder & saute for a few seconds. Add the washed poha & mix well. Add salt, sugar & mix well. Add the roughly mashed potatoes & mix well. Pour over the lemon juice & mix well. Garnish with grated coconut & chopped corainder leaves. Cover the vessel. Set aside.

Now take a big pan & keep it on high flame. Once the pan heats up, turn flame to low & keep the vessel in which the poha is cooked on the hot pan & leave it aside for 10 minutes or so. This process is also called as Dum, which is generally done for biryanis. This will help the flavours of the spices to absorb into the poha.

Once done, serve hot.

dirtydog

Stuffed okra cooked Indian way.

Preparation Time : 10 mins
Cooking Time : 20mins
Serves / Makes : 4
Ingredients

1)1/2 kgs bhindi washed , dried thoroughly.
2) 2 tbsp - Corriander powder
3) red chilly powder as per taste
4) 1 tsp -garam masala
5) 1 tbsp- Amchur powder
6) Salt as per taste
7) 1 tbsp oil

Method

1)Slit the bhindis in between lengthwise after cutting both the ends
(take care not to split it into 2)
2) Mix all the dry masals well.
3) Fill each slit bhindi with this masala
4) Heat oil in a kadai
5) Add the bhindi
6) cover it with a lid and put it on low flame
7) keep turning in between and remove from fire when done.

Serve with rotis and boondi raita.

dirtydog

dirtydog

Ingredients

1 bunch sarson greens
1 bunch spinach
1 onion grated
1/2 tsp. each ginger & garlic grated
3 green chillies
1 tbsp. grated cheese or paneer (optional)
1/2 lemon juice
salt to taste
2 tbsp. ghee
1 tbsp. oil
1/2 tsp. garam masala
1 tbsp. maize flour


Method

1. Chop both greens, wash, drain.
2. Heat oil in the pressure cooker direct.
3. Add both greens, green chillies, stir.
4. Add ginger, garlic, stir.
5. Add few pinches salt, 1 cup water.
6. Pressure cook till done. (2 whistles).
7. Mash well.
8. Heat ghee in a pan, add onion, saute till brown,
9. Add all other ingredients, except cheese.
10. Stir well and cook till oil separates.
11. Garnish with cheese.
12. Serve hot with makki ki roti, or paratha.

dirtydog

Ingredients:

1 kg sarson (mustard greens), chopped finely.
1/4 kg spinach, chopped finely.
2cms piece ginger, minced.
4 cloves garlic minced.
2 green chilies, minced
2 red chilies.
2 tbsp gram flour, sieved.
1 tbsp butter.
Ghee.
Salt to taste

Method:

Boil both the greens till soft. Remove excess water and mash the leafy vegetables well and keep aside.
Heat 4 tbsp ghee and add ginger, garlic, green chilies and broken red chilies.
When the masala has been browned, add the mashed saag (greens) and salt.
Mix the gram flour in a little water and add to the saag. Simmer for at least 30 minutes.

Serve, topped with a spoon of butter, with makki ki roti.

dirtydog

To prepare dal makhani you need:

·1 cup of Masoor Dal (Lentil Dal)
·1 Onion ( 2 if the size is small)
·1 Tomato
·5-6 Green Chilies (add the chilies according to your taste)
·2-3 tbsp of Vegetable oil.
·2-3 tbsp of Ghee
·1/2 tsp of Garlic paste
·1 tsp of Shazeera (Kala jeera or Caraway seeds)
·2 Cardamom
·2 Cinnamon
·Chili Powder (add it only if necessary)
·Salt to taste
·2-3 cups of water.

Method of preparation:

·Cook the Massor Dal (Lentil Dal) in a pressure cooker till you listen 2 whistles and then keep it aside. Do not overcook the Dal.
·In a pan heat the oil. When hot add the garlic paste and let it fry for a while. Later add the onions & green chilies. Fry them till they are golden brown.
·And then finally add the tomatoes. When onions, green chilies & tomatoes are well cooked keep them aside & allow this mixture to cool.
·Once the mixture is cool grind it into a smooth paste and keep it aside.
·Also grind Shazeera & Cinnamon into fine powder separately and keep it aside.
·In another pan add ghee & heat it. Once hot add cardamom and then the powdered mixture of Shazeera & cinnamon.
·Allow it to splutter.
·Then add the cooked massor dal along with 2-3 cups of water (You can add more amount of water according to the consistency you want).
·Bring it to boil. And then add the fine smooth paste (onions + green chilies + tomatoes) to the masoor dal.
·Stir the whole mixture well & boil for about 5 minutes.
·Finally add the salt. (Add chili powder only if the spicy taste is reduced otherwise it's not required). Garnish with coriander & serve hot.

dirtydog

Ingredients

1 1/2 cups toor dal, washed and drained
2 tomatoes, medium sized, cut into large pieces
A pinch of turmeric powder
2 tsp coriander leaves, chopped

For seasoning:

1 small onion, chopped
A pinch of hing
1 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp dhania powder
4-5 green chillies, chopped
1 sprig curry leaves
1 tsp cumin seeds
1 tsp mustard seeds
1/2 stick butter
Salt to taste

Method

Boil the dal and tomatoes with a pinch of turmeric powder
and 1 cup water till the dal is soft.
Add salt to taste.
Set aside.
In a saucepan, prepare the seasoning by heating the butter.
Add the cumin and mustard.
When the cumin is slightly fried, add all the other seasoning
ingredients except the red chilli, turmeric and dhania.
Fry till the onion starts turning color.
Now add the powders and fry for a minute.
Remove from heat and add the boiled dal/tomato to this.
Add the chopped coriander leaves.
Mix well.
Adjust the salt if necessary.
Add 1 cup of water.
Bring it to a boil and remove.
Serve hot with rotis or plain rice.

dirtydog

Ingredients:

1/4 kg fresh tender lady’s finger, chop into 1″ inch pieces
1/4 kg onions, finely sliced
1 large tomato, finely chopped
3/4 tsp cumin seeds
1″ ginger piece, grated
big pinch turmeric pwd
pinch asafoetida/hing(optional)
1 1/2 tsp coriander pwd
1/4 tsp garam masala pwd (optional)
1/2 tsp kasoori methi (dry fenugreek leaves)
salt to taste
1/4 tsp sugar
2 tbsp coriander leaves
1 1/4 tbsp oil

Directions


1 Wash and dry the okra thoroughly (dry with a kitchen towel). Trim the ends and cut them into one inch pieces.
2 Heat one fourth tbsp of oil in a cooking vessel. Add the sliced okra pieces and stir fry them till they are three-fourth cooked. Constantly stir fry on medium to ensure they don’t burn or stick to the pan. Add salt and turmeric pwd and remove.
3 In the same pan, add the remaining oil. Add the cumin seeds and toss for 8-10 seconds. Add the asafoetida, grated ginger and immediately add the sliced onions and saute till they are transparent yet crisp.
4 Add the chilli pwd, coriander pwd, garam masala pwd and saute for 2-3 mts. Add the chopped tomatoes and cook further for another 4-5 mts.
5 Now add the stir fried okra and combine well and cook further uncovered for 12-15 mts. Add kasoori methi, sugar and lemon juice. Combine well and adjust salt. Turn off heat.
6 Garnish with fresh coriander leaves and serve with hot rotis or rice.

dirtydog