Indian Recipes

4/16/2010

 

Aloo Gobi

Ingredients

  • 3 tablespoons vegetable oil
  • 1/4 teaspoon mustard seed
  • 1/4 teaspoon cumin seeds
  • 1 pinch asafetida powder
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground ginger powder
  • 1 teaspoon salt, salt to taste
  • 1 teaspoon amchur
  • 2 cayenne peppers, chopped
  • 1 pound of potatoes, peeled and cubed
  • 1 head cauliflower, cut into florets

 

Directions

  • Heat oil over a medium-high heat.  Add the chopped cayenne peppers.  Toss in the mustard seeds; when they start spluttering, add the cumin seeds and the rest of the spices.  Stir and sauté for a minute.  Don’t let the mixture burn.
  • Add the potatoes and cauliflower florets and stir well until mixture is evenly coated.  Cover and simmer, at low heat, for 10 minutes.  Stir once and cover and simmer, at low heat, for another 5 minutes.  Turn off stove but leave the cover on until ready to serve.

 

 

Aloo Bhujia

Ingredients - Makes 4 to 6 servings

  • 1 onion, chopped
  • 1/4 cup vegetable oil
  • 1 pound potatoes, peeled and cubed
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon cumin
  • tomatoes, chopped

Directions

·         Lightly brown onion in oil in a medium size skillet.

  • Stir in salt, cayenne, turmeric and cumin. Add potatoes and cook 10 minutes stirring occasionally.
  • Add tomatoes, cover pan and cook until potatoes are soft, about 10 minutes.

 

 

 

Aloo Pyaje

Ingredients

  • 8 tablespoons of vegetable oil
  • 1 cup of onions, Julienne
  • 1 pound of potatoes, peeled and Julienne
  • 1 teaspoon salt
  • 1 pinch asafetida powder
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon ginger powder

 

Directions

  • Bring oil to medium heat.  Add cumin seeds and simmer until they start to sizzle.
  • Stir in all the spices.
  • Add onions and stir until well mixed.
  • Add potatoes and stir until well mixed, cover pan and cook, at low heat, until potatoes are soft, about 10 minutes.

 

 

Allo Dhaniya

Ingredients – Makes 4 servings

  • 250g Fresh coriander
  • 2 T Oil
  • 125g Grated or finely chopped onion
  • 1 t Fresh garlic, ground
  • 250 g Peeled potato, cut into
  • 1 t Salt
  • 1/2 t Red chili powder
  • 1/2 t Turmeric
  • 1 t Ground fresh green chilies
  • 1 T Ghee or Oil
  • 1 t Grated fresh root ginger

Directions

  • To prepare the coriander, take the leaves off the stalks, add to a large bowl with plenty of water and soak for 20 seconds, so the silt can settle to the bottom.  Gently remove the leaves and chop finely or blend in a food processor.
  • Put the oil in a *karai* or deep frying pan, add the onions and fry until transparent.  Add the garlic and fry for 1 minute, then add the potatoes, salt, red chili powder and turmeric.  Cook on lowest heat setting for 5 minutes, or until potatoes are par-cooked.
  • Add the coriander and fresh chilies (if used) and mix once.  Simmer on low heat, for 10 minutes or until potatoes are fully cooked.  Stir from time to time to prevent mixture from sticking to the bottom.  If the potatoes are cooked but liquid remains, cook uncovered until it evaporates.
  • In a small frying pan add the ghee and grated ginger and cook on low heat for 1 minute or until brown.  Pour on top of the vegetables -- this is called "tarka".  Take to the table to serve, without mixing.

 

Basmati Rice
Ingredients - Makes 6 servings

  • 1 cup basmati rice
  • 2 cups water
  • 1/4 cup roasted peanuts
  • 1 tablespoon margarine
  • 1 onion, sliced
  • 1 teaspoon ginger root, minced
  • 3/4 cup grated carrots
  • Salt, to taste
  • Cayenne pepper, to taste

Directions - Prep Time: approx. 15 Minutes - Cook Time: approx. 20 Minutes

·         Combine rice and water in a medium saucepan. Bring to a boil over high heat. Reduce heat to low, cover with lid, and allow to steam until tender, about 20 minutes.

·         While rice is cooking, pulverize peanuts in a blender and set aside. Melt margarine in a large skillet over medium-high heat. Saute onions until golden brown. Stir in ginger, carrots, and salt to taste. Reduce heat to low and cover to steam 5 minutes. Stir in cayenne pepper and peanuts. When rice is done, add it to skillet and stir gently to combine with other ingredients. Garnish with chopped cilantro.

 

 

Baingan Bhurtha

Ingredients:

  • 1 Large Eggplant
  • 1 Small White Onion (Finely Chopped)
  • 2 Cayenne Peppers (Finely Chopped)
  • 1 Garlic Clove (Finely Chopped) or 1 t Minced Garlic
  • 1 Large Tomato (Finely Chopped) or ˝ cup of Crushed Tomato (Hunts)
  • 2 T Vegetable Oil
  • ˝ t Cumin Seeds
  • ˝ t Black Mustard Seeds
  • 1 t Salt (to taste)
  • ˝ t Ground cayenne pepper
  • 1 t Ground Cumin Powder
  • 1 t Ground Coriander Powder
  • 1 t Garam Masala
  • ˝ t Turmeric

Directions:

  • Cut the ends off the eggplant and poke holes in the whole eggplant using a knife.  Pre-heat oven to about 400 degrees.  Place the eggplant in the oven.  Make sure to place aluminum foil on the bottom shelf to catch the juices from the eggplant.  Bake for 20 to 30 minutes, based on size of eggplant. Turn eggplant over and bake for another 20 to 30 minutes. Peel the skin off the eggplant and mash the eggplant into a pulp.
  • Put the oil into a large pan, heat on medium, add the cumin and mustard seeds. When the seeds start popping add the salt, chopped onions, garlic and pepper. Saute for a couple of minutes then add the cumin, coriander, cayenne pepper and turmeric and simmer for 2 minutes.  Finally add the crushed tomatoes and garam masala. Stir well then simmer, covered, on low heat for 10 minutes.  If the mixture begins to stick to the bottom, add a couple of tablespoons of water and stir.
  • Add the eggplant pulp to the sauted mixture. Stir well then simmer, covered, on low heat for 10 minutes.

 

Bhindi (Okra)
Ingredients:

  • 1 pound of okra, tail and head ends chopped off
  • 1 onion, chopped
  • 2 tomatoes, chopped
  • 2 cayenne peppers, chopped (1 if you want a milder mix)
  • Some fresh cilantro leaves
  • 1 teaspoon salt
  • 1/2 teaspoon mustard seeds
  • 1 pinch asafetida powder
  • 3 tablespoons vegetable oil

 

Directions

  • Wash Okra in cold water then dry with paper towels and chop into small pieces.
  • Fry the onions over a medium heat until they are transparent.
  • Add the cayenne peppers, mustard seeds, asafetida powder and salt.  Stir for another minute.
  • Add the chopped tomatoes and simmer, on low heat, until liquid is reduced.
  • Add Okra and stir then cover and let simmer, on low heat, for about 10 minutes.
  • Sprinkle with fresh cilantro and turn Okra over once then cover and take off stove.  Let stand for five minutes before serving.

 

Chaat - Dahi Batata Puri
 Ingredients - Makes 4 servings

  • 1/2 cup garbanzo beans
  • 2 cups plain yogurt
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon each of ground cumin, coriander, rock salt & black pepper
  • Salt to taste
  • 1 large potato - peeled, boiled and mashed
  • 32   thin wheat crackers
  • 1/2 cup red onion, minced
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup crushed potato chips

Directions

·         Boil the garbanzo beans in water for about 30 minutes or until tender when pierced with a fork; drain well.

·         Beat the yogurt together with the following: fresh grated ginger, chili powder, cumin powder, coriander powder, rock salt or black salt, black pepper and salt.

·         Season the mashed potato with salt.

·         Break each puri gently with a fork to create a tiny opening on the top. Arrange the puris in 4 plates, 8 in each plate. Or, if using wheat crackers arrange them on a platter or plates. Place the potatoes on top of each cracker. Place about 1 tablespoon of potato in each puri or on each cracker. Place a few garbanzo beans on top of the potato. Spoon the spiced yogurt on top. Spoon green chutney and sweet and sour chutney on top of it. Garnish with the chopped onion, cilantro, and sev on top. Serving tip: I like to set up a number of small bowls with each of the above condiments, so that each person can add whatever they want to, according to their taste and preferences.

 

 

Chutney

Ingredients

  • 1 bunch of cilantro
  • 1/2 clove of garlic
  • 2 cayenne peppers
  • 2 tablespoons of lemon juice
  • 1/2 teaspoon salt

Directions

  • Remove the stems from the cilantro leaves. Place into blender.  Slice garlic and pepper and place into blender.  Add lemon juice and salt and blend.
  • You are ready to serve with Pakoras or Samosas.

 

 

Gajar Soup
Ingredients - Makes 16 servings

  • 8 cups water
  • 6 carrots, chopped
  • 2 potatoes, peeled and cubed
  • 3 stalks celery, chopped, with leaves
  • 1 large onion, chopped
  • 1 cube vegetable bullion
  • 2 tablespoon of vegetable oil
  • 1/2 teaspoons each of chopped cayenne pepper & garlic clove
  • 1/2 teaspoon each of ground cumin, coriander, turmeric & garam masala
  • 2 cups whole milk
  • 6 tablespoons dry potato flakes

Directions - Prep Time: approx. 20 Minutes - Cook Time: approx. 55 Minutes

·         In a large cooking pot, bring water to a boil. Add carrots, potatoes, celery, onion & vegetable bullion; return to boil. Reduce heat, cover, and simmer for about 30 minutes, or until carrots are tender.

·         Remove soup from heat, and let cool for about 5 minutes.

·         In a separate pan heat vegetable oil over medium flame. Sautee the chopped cayenne pepper and garlic; stir occasionally. Add the dry spices to the mixture. Sautee for another minute. Add whole milk, stirring constantly. Stir in potato flakes. Bring to a boil. Reduce heat, and simmer for 5 minutes, stirring occasionally.

·         Remove soup from heat, and let cool for about 5 minutes.

·         Mix the contents of the two pans into a blender or food processor. Puree in blender or food processor in batches until smooth. Return pureed soup back to pot. Server hot.

 

Gobi Masala
Ingredients - Makes 4 servings

  • 2 tablespoons coconut cream
  • 5 tablespoons milk
  • 1 tablespoon tamarind pulp
  • 2 tablespoons boiling water
  • 1 tablespoon chickpea flour
  • 1/2 teaspoon chili powder
  • 1 teaspoon coriander seed
  • 1 head cauliflower, broken into small florets
  • 1 teaspoon mustard seed
  • 2 cups vegetable oil for frying
  • Salt to taste

Directions - Prep Time: approx. 5 Minutes - Cook Time: approx. 10 Minutes

·         Dissolve the coconut cream in 5 tablespoons milk.  Soak the tamarind in 2 tablespoons boiling water, 5 to 10 minutes. Squeeze the husk and discard the tamarind piece, save the water.  Combine the tamarind water with the flour, chili powder and coriander in a mixing bowl.  Mix well.

·         Add the cauliflower and coconut milk.  Stir until cauliflower is coated.

·         Heat oil in a saucepan. Place the mustard seeds in the oil, when they start popping add the cauliflower mixture. Cover with a lid and simmer until cauliflower is tender, stir occasionally.

 

Indian Spiced Rice
Ingredients - Makes 4 servings

  • 1 tablespoon canola oil
  • 1 cup chopped onion
  • 1 tablespoon minced fresh ginger root
  • 1 clove garlic, minced
  • 1/2 teaspoon ground coriander seed
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground cumin
  • 1 1/4 cups dry jasmine rice
  • 3/4 teaspoon salt
  • 1/2 cup dry lentils
  • 3 cups water
  • 1 potato, peeled and diced
  • 1 red bell pepper, chopped
  • 1/2 cup green peas
  • 3 tablespoons raisins
  • 1 tablespoon butter (optional)

Directions

·         In a large skillet or saucepan, heat the oil over medium heat. Add the onions, and cook, stirring frequently until they have softened. Sprinkle in the ginger, garlic, coriander, cardamom, nutmeg, and cumin. Cook for 3 minutes more, stirring frequently.

·         Pour the rice into the saucepan and saute the rice with the spices for 2 minutes, stirring constantly. Pour the lentils and salt into the saucepan. Pour 3 cups of water into the pan, stir.

·         Place the potatoes into the pan. Bring the mixture to a boil, cover the pan and turn the heat to low. Cook for 10 minutes.

·         Place the bell pepper, peas, and raisins into the saucepan. Stir well, then cover the pan again. Cook 10 minutes more, or until the rice, potatoes, and lentils are tender. Stir in the butter, if you like. Serve and enjoy.

 

Jeera Fried Rice
Ingredients – Makes 2 servings

  • 2 tablespoons vegetable oil
  • 1/2 teaspoon cumin seeds
  • 1 cup Basmati rice
  • 2 cups water
  • salt to taste

Directions

·         Heat the oil in a medium size saucepan over a medium-high heat. Drop in the cumin seeds, and cook until they splutter. Do not allow the cumin seeds to burn or become really dark brown in color. Add the rice and fry it in the oil for about 1 minute.

·         Add the water and salt and bring to a boil. Once the water is boiling, reduce the heat to low and cover the saucepan. Cook the rice for approximately 15 minutes.

 

 

 

Pakoras

Ingredients

  • 1 cup chickpea flour
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon garam masala
  • 1 teaspoon salt
  • 3/4 cup of water
  • Vegetable Oil for deep frying
  • Sliced potatoes & onions, cauliflower florets and hot peppers

 

Directions

  • Pour the chickpea flour into a mixing bowl.  Add the spices and mix together.  Slowly add water and mix until batter is smooth.  Let stand for 10 minutes.
  • Heat oil to about medium-high heat.
  • Dip the vegetables in the batter then fry them until golden light brown.  Drain on paper towels.  Serve with chutney or other sauce.
  • Of course you can substitute just about any food item for this recipe, even bread.

 

 

 

Pulao (Vegetable Rice)
Ingredients

  • 2 tablespoons vegetable oil
  • 1 cup chopped onion
  • 1 tablespoon minced fresh ginger root
  • 1 clove garlic, minced
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground cumin
  • 1 1/2 cups of basmati rice
  • 1 teaspoon salt
  • 3 cups water
  • 1 large potato, peeled and diced
  • 1/2 cup of cauliflower florets
  • 1/2 cup of peas

 

Directions

  • Heat the oil over medium heat. Add the onions, and cook, stirring frequently until they have softened. Sprinkle in the ginger, garlic, cumin and garam masala.  Cook for a couple of minutes more, stirring frequently.
  • Pour the rice into the pan and saute the rice with the spices, stirring constantly, until the rice edges start turning bright white.
  • Turn the heat to high and pour 3 cups of water into the pan, stir.
  • Place the potatoes into the pan. Bring the mixture to a boil, cover the pan and turn the heat to low. Cook for 10 minutes.
  • Place the peas and the cauliflower into the saucepan. Stir well then cover the pan again. Cook 10 minutes more.

 

 

 

Rajma (Red Kidney Beans)
Ingredients

  • 4 tablespoons vegetable oil
  • 1/2 teaspoon cumin seeds
  • 1 teaspoon garam masala
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • Some cilantro leaves
  • 1 onion, chopped
  • 1 clove garlic, minced (to taste)
  • 4 plum tomatoes, chopped
  • 1/2 cup of crushed tomatoes
  • 1 tablespoons minced fresh ginger root or (1/2 teaspoon of ground ginger powder)
  • 3 cayenne peppers, chopped or (1 teaspoon cayenne red pepper)
  • 2 (16 ounce) cans of kidney beans, drained and washed

 

Directions

  • Heat oil in a large saucepan, over a medium heat, and add the sliced onions. Sauté until the onions are translucent.
  • Mix in the cayenne pepper, ginger and garlic. Let heat for 1 minute.
  • Raise the heat to medium-high then stir in the cumin seeds until they sizzle.  Stir in the rest of the spices.  Let heat for 1 minute.
  • Reduce the heat to medium-low and mix in the tomatoes and stir well. Cover and let heat for a couple of minutes.
  • Raise the heat to high then add the beans and water until the water is just covering the beans.  Bring to a boil.  Let simmer, at low heat, for 10 minutes.  Mix occasionally.
  • Add cilantro leaves and mix well and continue to simmer, at low heat, for two minutes.  Turn off stove but leave cover on until you are ready to serve.
  • Note:  To make dip simmer for about a half hour them mash with potato masher.

 

 

 

Red Lentil Dip
Ingredients

  • 1 cup red lentils
  • 1 onion, chopped
  • 2 1/2 cups water
  • 1 teaspoon cumin seeds
  • 2 teaspoons curry powder
  • 3/4 teaspoon cayenne pepper
  • 1 tablespoon vegetable oil
  • 2 cloves crushed garlic

 

Directions

  • Combine the lentils, onion and water. Cover and bring to a boil. Reduce heat to low and simmer for 25 minutes or until lentils are soft. Blend mixture in blender.
  • Toast curry powder and cumin seeds in a small skillet over medium heat.  Add cayenne, oil and garlic. Sauté for 1 minute.
  • Stir spice mixture into lentils and serve.

 

 

 

Salsa (Cilantro)

Ingredients

  • 2 bunches of cilantro
  • 1 clove of garlic
  • 4 tomatoes
  • 4 jalapeno peppers
  • 4 cayenne peppers
  • 8 tablespoons of lemon juice
  • 5 tablespoons of vinegar
  • 1 teaspoon salt
  • ˝ teaspoon of black salt
  • ˝ teaspoon of roasted crushed cumin seeds

 

Directions

  • Remove the stems from the cilantro leaves and place into blender.  Slice cayenne pepper and place into blender.  Add 3 tablespoons of lemon juice and 1 teaspoon of salt and blend.
  • In a bowl mix 5 tablespoons each of lemon juice & vinegar.  Add ˝ teaspoon of black salt.
  • Mince garlic, jalapeno peppers and onion and add to bowl.  Let stand for an hour.
  • Mince the tomatoes and add to bowl.  Add the roasted crushed cumin seeds and mix.  Let stand for an hour.
  • Place the contents of the bowl into the blender with the cilantro mixture.  Blend to mix.  Do not puree.  Adjust salt to taste.
  • Serve with tortilla chips or pakoras and samosas.

 

 

Spicy Indian Dahl
Ingredients – Makes 6 servings

  • 1 cup red lentils
  • 2 tablespoons ginger root, minced
  • 1 teaspoon mustard seed
  • 2 tablespoons chopped fresh cilantro
  • 4 tomatoes, chopped
  • 3 onions, chopped
  • 3 jalapeno peppers, seeded and minced
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander seed
  • 6 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 cup water
  • salt to taste

Directions

·         Cook the lentils by boiling or pressure cooking until lentils are soft. (Pressure cooking is faster.)

·         In a skillet heat the oil and add mustard seeds. When mustard seeds begin to flutter, add onions, ginger, jalapeno peppers, and garlic. Saute until the onions and garlic are golden brown. Add coriander and cumin. Add chopped tomatoes. Saute the mixture well until tomatoes are well cooked.

·         Add water. Boil 6 minutes. Add cooked lentils, stirring well. Add salt to taste, stirring well. Add finely chopped cilantro and remove from heat. Serve hot.

 

 

Tropical Island Salsa

Ingredients

  • 1/4 cup of vinegar
  • 1/4 cup of lemon juice
  • 1/2 Teaspoon White Salt
  • 2 Pinches of Black Salt
  • 1/2 Teaspoon of Cayenne Pepper
  • 1 Mango
  • 2 Star Fruits (Carambola)
  • 1 Tangerine
  • 4 Fresh Dates
  • 4 Habanera Peppers
  • 1 Large Yellow Onion
  • 1 Pint of Cherry Tomatoes

Directions

  • Place equal amounts of vinegar and lemon juice, into two separate bowls.
  • Dice the fruits and add into one bowl.  Add the black salt.  Let stand for an hour.
    • Slice the Star Fruits, remove the seedy middle part from each slice, then dice into small pieces
    • Peel the tangerine and separate slices then cut around the seeds and dice the slices.
    • Peep the mango, remove the seed, and dice into small pieces
    • Remove the seed from the dates and dice into very small pieces
  • Dice the onion, habaneras and tomatoes and add to other bowl.  Add white salt and cayenne pepper.  Let stand for an hour.
  • Mix the contents of the two bowls together stir. let stand for an hour, stir again then refrigerate.

 

 
 
Hot Salsa 
Ingredients
  • 8 Tomatillos
  • 5 Habineros (more or less depending on your taste)
  • 1 Clove garlic
    1 Spanish onion
  • ˝ Cup Cilantro
  • 1 Ts Salt (black or white)
  • 2 Oz Lemon juice
  • 2 Oz White vinegar

Directions

  • Mix lemon juice and white vinegar in a bowl.
  • Chop Habineros into small pieces and place into bowl.
  • Chop Spanish onion in to small pieces and place into bowl.
  • Mince clove of garlic and place into bowl.
  • Mix the salt with the rest of the ingredients in the bowl.
  • Let sit for 1 an hour, mixing every 10 minutes, before mixing Tomatillos.
  • Prepare Tomatillos.
    • Bring about 4 cups of water to a boil.
    • Drop the Tomatillos into the boiling water for about two minutes.
    • Remove Tomatillos from water and peel skin.
    • Chop Tomatillos into small pieces and place into bowl.
  • Chop Cilantro into small pieces and mix in bowl.
  • Let stand over night before serving.