Potatoes in a Creamy Yogurt Sauce
Dahiwale Aloo
Potatoes in a Creamy Yogurt Sauce
Dahiwale Aloo
Indian Vegetable Curry
Ingredients:
1/2 medium-sized (100g/4oz) aubergine (eggplant) cut into 2cm x 1cm/žin x 1/2 in sticks
2 small carrots (100g/4oz), peeled and cut into 2cm x 1cm/žin 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/žin 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:Learn how to make Indian curry in this free video cooking lesson.
- 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.
YouTube - Easy Indian Food Recipes : How to Make Indian Vegetable Curry
Channa Masala
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.
YouTube - channa masala delicious tangy garbanzo
Everyday Indian Menu: Masoor Dal
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.
YouTube - Mindbites: Carla's Everyday Indian Menu: Masoor Dal
Puran Poli recipe
Puran Poli is a popular Marathi dish. Here is Puran Poli recipe.
Ingredients:
Method:
- 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
- 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.
YouTube - PURAN POLI (HOLI SPECIAL SWEET )
How to cook Veggie Curry and Dahl
Dal - Vegetable Curry
Ingredients
- 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.
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:
YouTube - Veggie Curry and Dahl
- 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.
Last edited by dirtydog; 27-03-2008 at 03:55 AM.
Curry Recipe - Bataka Powa - Potato & Flattened Rice
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.
YouTube - Curry Recipe - Bataka Powa - Potato & Falttened Rice
Bharvan Bhendi
Stuffed okra cooked Indian way.
Bharwan BhindiPreparation 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.
YouTube - Bharvan Bhendi
How to make Vegetable Masala
Ingredients
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. (This might take about 10-15 min.)
YouTube - Tikka lesson in how to cook up the perfect curry
How to make Sarson Ka Saag
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
MethodYouTube - Sarson Ka Saag
- Chop both greens, wash, drain.
- Heat oil in the pressure cooker direct.
- Add both greens, green chillies, stir.
- Add ginger, garlic, stir.
- Add few pinches salt, 1 cup water.
- Pressure cook till done. (2 whistles).
- Mash well.
- Heat ghee in a pan, add onion, saute till brown,
- Add all other ingredients, except cheese.
- Stir well and cook till oil separates.
- Garnish with cheese.
- Serve hot with makki ki roti, or paratha.
How to make Saag -Cooking Greens
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.
YouTube - Saag -Cooking Greens
How to make Dal Makhani
To prepare dal makhani you need:
ˇ1 cup of Masoor Dal (Lentil Dal)
ˇ1 Onion ( 2 if the size is small)
ˇ1 Tomato
ˇ5-6 Green Chilies (add the chilies according to your taste)
ˇ2-3 tbsp of Vegetable oil.
ˇ2-3 tbsp of Ghee
ˇ1/2 tsp of Garlic paste
ˇ1 tsp of Shazeera (Kala jeera or Caraway seeds)
ˇ2 Cardamom
ˇ2 Cinnamon
ˇChili Powder (add it only if necessary)
ˇSalt to taste
ˇ2-3 cups of water.
Method of preparation:
ˇCook the Massor Dal (Lentil Dal) in a pressure cooker till you listen 2 whistles and then keep it aside. Do not overcook the Dal.
ˇIn 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.
ˇAnd then finally add the tomatoes. When onions, green chilies & tomatoes are well cooked keep them aside & allow this mixture to cool.
ˇOnce the mixture is cool grind it into a smooth paste and keep it aside.
ˇAlso grind Shazeera & Cinnamon into fine powder separately and keep it aside.
ˇIn another pan add ghee & heat it. Once hot add cardamom and then the powdered mixture of Shazeera & cinnamon.
ˇAllow it to splutter.
ˇThen 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).
ˇBring it to boil. And then add the fine smooth paste (onions + green chilies + tomatoes) to the masoor dal.
ˇStir the whole mixture well & boil for about 5 minutes.
ˇFinally add the salt. (Add chili powder only if the spicy taste is reduced otherwise it's not required). Garnish with coriander & serve hot.
YouTube - Dal Makhani Recipe by Manjula
How to make Dal Makhani
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.
YouTube - Dal Makhani Recipe by Manjula
How to make Bhindi Do Pyaza
Ingredients:
1/4 kg fresh tender ladys 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 dont 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.
YouTube - Bhindi Recipe
How to make Vegetable Parda Biryani
YouTube - Vegetable Parda Biryani
How to make a Vegetable Sheek Kabab
YouTube - Vegetable Sheek Kabab
Making of Bhindi (Lady Finger)
Bhindi (Lady Finger) is a very nice and exotic vegetable of Summer. Here is a simple and quick recipie of making Bhindi in Pakistani, Punjabi style.
YouTube - Making of Bhindi (Lady Finger)
How to make Dhal
INGREDIENTS:
1 tablespoon olive oil
2 cloves garlic (crushed/chopped)
1 medium onion (diced)
1- 2 tablespoons curry powder, to taste
Salt, to taste
1 cup small red lentils
3 cups water
2-3 bay leaves, to taste
1 cinnamon stick
1 tin tomatoes, (chopped)
1/4 cup coconut milk
2 tablespoons lemon juice
METHOD:
In a large saucepan, saute garlic til fragrant.
Add onions and cook until they begin to soften.
Add curry powder and salt, to taste, and cook over medium heat til mixture begins to brown.
Add lentils and stir for a minute or so before adding water, the bay leaves and cinnamon stick. Bring to boil, then turn heat down very low and simmer for 20minutes, stirring occasionally.
Add chopped tomatoes, and simmer a further 10minutes, until thick. The lentils should be soft and the consistency just liquid enough to pour.
Add coconut milk and lemon juice. Stir through, and remove from heat.
Serve over rice with lime pickle and mango chutney.
YouTube - Peter Singer Cooking Dhal
How to make Kadhi Pakoras
Ingredients
Kadhi:
1 cup yogurt
2/3 cup gram flour (besan)
6 cups water
2 tablespoons ghee or clear butter
Pinch of asafetida (hing)
1/2 teaspoon fenugreek seeds (mathi)
1/2 teaspoon cumin seeds
1 teaspoon turmeric
4 whole red chilies
2 bay leaves
1/2 teaspoon red chili powder
1 teaspoon salt
Pinch of citric acid if needed
Pakoras:
3/4 cup besan (Gram flour)
About 2/3 cup water
Garnish:
1 teaspoon of ghee or clear butter
1/4 teaspoon of red chili powder or paprika
YouTube - Kadhi Pakoras Recipe by Manjula
How to make Channa Masala
Ingredients
Boiling:
Chickpeas - 1 cup
Green chili -1
Tea bag - 1
Salt - 1 tsp
Coriander-ginger-garlic paste:
Coriander - small bunch
Garlic cloves - 4
Green chili - 2
Onion (small) - 1
Ginger - 1 inch piece
Cumin - 2 tsp
Coriander seeds - 1 tbsp
Gravy:
Tomatoes (big)- 4
Onion (medium) - 2
Cloves - 2
Cinnamon stick - small piece
Cardamom (crushed) - 2
Turmeric - 2 tsp
Chili powder - 2 tsp
Coriander powder - 2 tsp
Amchoor (mango) powder - 2 tsp
Tamarind concentrate - 1 tbsp
Salt to taste
YouTube - Lali's Cholay - Channa Masala
How to make Aaloo Sabji
Ingredients
Potatoes (medium) - 9
Oil - 2 tbsp
Onion (medium) - 2
Ginger - 1 inch
Green chili (small) - 3
Curry leaves - few
Cumin - 1 tsp
Corriander - 2 tsp
Chili - 2 tsp
Salt - to taste
Garam masala - 1 tsp
Sugar - 1 tsp
Finely chopped fresh coriander - 2 tbsp
YouTube - Lali's Aaloo Sabji
How to make Shahi Pulao
Ingredients
2 tbsp ghee
2 bay leaves
2 cloves
1 piece cassia bark/cinnamon
2 cardamom pods
2 cups basmati rice, washed
ź tsp saffron strands
2 tbsp warm water
3 cups water
2 tbsp ghee
˝ cup raw cashews
1 onion, sliced finely
1 small capsicum, cut into strips
1 carrot, julienned
1 tbsp garam masala
salt to taste
fresh coriander strands
Method
Heat the ghee and add the bay leaves, cloves, cinnamon and cardamom. Almost immediately, add the washed rice. Saute the rice until all the moisture evaporates.
Dissolve the saffron strands in the 2 tablespoons of warm water.
Add this to the rice, along with 3 cups of water. Cover and cook on low till all the water is absorbed (around 7 minutes).
Heat another 2 tablespoons of ghee and roast the cashews till golden brown.
Add the vegetables and stir-fry until cooked yet still crisp. Stir in the garam masala and salt. Stir this through the rice.
To serve
Serve hot with strands of coriander.
Serves 5
How to make Cabbage Chana Dal Salad
Ingredients:
2 cups of very finely chopped cabbage
2 medium seeded and finely chopped tomatoes
1 cup chopped cucumber
1 shredded carrot
10 minced mint leaves
1/4 cup yellow chana dal(chana dal is the split version of kala chana,can be purchased from any Indian grocery store)
Salad Dressing:
1 tablespoon olive oil
1 tablespoon vinegar
1 tablespoon lemon juice
1 tablespoon ginger juice
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon ground black pepper
How to make Rajma (Kidney Bean Curry)
Ingredients:
1 1/2 cup kidney beans (rajma)
1 teaspoon salt (adjust to taste)
2 large tomatoes
1 tablespoon ginger
1 green chili
3 tablespoon oil
Generous pinch of asafetida (hing)
1 teaspoon cumin seeds (jeera)
2 tablespoon coriander powder (dhania)
1/2 teaspoon turmeric (haldi)
1/2 teaspoon red chili powder (adjust to taste)
1/2 teaspoon black pepper
1 teaspoon paprika
1 medium chopped tomato for garnishing
YouTube - Rajma (Kidney Bean Curry) Recipe by Manjula
How to make Vegetable Biryani - Indian Rice Recipe
Part 1
YouTube - How to make Vegetable Biryani (Part 1) - Indian Rice Recipe
Part 2
YouTube - How to make Vegetable Biryani (Part 2) - Indian Rice Recipe
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