Salad

Date: 12/4/2010
By Natarajan Raman

Ingredients:

• 1/3 cup fresh lime juice
  
• 1/2 cup olive oil
  
• 1 clove garlic, minced
  
• 1 teaspoon salt
  
• 1/8 teaspoon ground cayenne pepper
  
• 2 (15 ounce) cans black beans, rinsed and drained
  
• 1 1/2 cups frozen corn kernels
  
• 1 avocado - peeled, pitted and diced
  
• 1 red bell pepper, chopped
  
• 2 tomatoes, chopped
  
• 6 green onions, thinly sliced
  
• 1/2 cup chopped fresh cilantro (optional)

Method:

• Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed.
  
• In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.

Poha

Date: 11/6/2010
By Gita Gupta

Ingredients

• 3 c. thick poha
  
• 1/4 c. oil
  
• 1 potato
  
• 1 onion
  
• 1 1/2 c. peas (slightly thawed)
  
• 1 1/2 tsp mustard seeds
  
• 1/2 tsp turmeric
  
• 1/2 tsp salt
  
• curry leaves (approx 6-8 fresh)
  
• green chili 2-3 (or to taste)
  
• cilantro (to taste)
  
• lemon juice (to taste)

Method:

• Wash poha in cold water. Add approx 1/2 c. milk and soak.
  
• Dice potato and onion.
  
• Heat oil and add mustard seeds, cook till splatter.
  
• Add curry leaves, potato and green chili.
  
• Cook till potatoes are slightly brown.
  
• Add onion. Brown. Add peas. Add poha. Cover and cook approx 2 minutes.
  
• Add cilantro and lemon juice to taste. Can add peanuts.
  
• Serve with green chutney or ketchup.

Maren and Nancy’s “Yellow Dal”

Date: 10/30/2010
By Jayshree Seth

Dal is the generic Hindi term for lentils and a part of everyday meal for most Indians. There are several lentil varieties with various shapes, sizes and colors! In preparing them there are myriad variations with seasonal/local ingredients, influences and techniques.

The basic idea is to mix cooked lentils with the seasoning/tempering. A very common version, elegant in its simplicity, is seasoned with ghee and cumin seeds only. The more festive/”restaurant or party style” is likely to have onions/tomatoes/masala etc. The tempering is referred to as ‘chaunk’, ‘tadka’ or ‘vagar’.

Arhar dal, also known as Toor dal, is a commonly prepared dish (and the main element of the ultimate Indian comfort foods: dal-chawal (rice) and dal-roti (Indian flatbread).

Oh..and it is one of the yellow dals – there are more: mung and chana are yellow too !

Ingredients: (Serves 4-6)

• 1 cup toor dal
  
• 4 cups water
  
• 1 teaspoon salt
  
• ½ teaspoon turmeric (haldi)

Onion-Tomato Chaunk:

• 2 tablespoons oil (or ghee)
  
• ½ teaspoon cumin seeds (jeera)
  
• Pinch of asafoetida (hing)
  
• 2 cloves (laung)
  
• 1 small cinnamon stick (0.5”)
  
• 1 medium onion chopped (approx 1 cup)
  
• 2 cloves of garlic, minced
  
• ½ teaspoon turmeric (haldi)
  
• ½ teaspoon red chilli powder (lal mirch)
  
• ½ teaspoon garam masala
  
• ½ teaspoon salt
  
• 1 small tomato, chopped (approx ¾ cup)
  
• 2 tablespoons tomato paste**

** I was disappointed in the flavors of ‘retail’ tomatoes when I first moved to the US. Soon I realized it was because they were ‘designed’ for travel not for taste. After discovering tomato paste (which is not an ingredient used or commonly available in India) I started adding that for depth of flavor and color and find that it does a good job in building back the concentrated tomato flavors. (Don’t need to add paste if using Heirloom tomatoes).

Directions:

Triple wash the dal and pressure cook with water, salt and turmeric. (Typically takes 8-10 minutes for first whistle, reduce heat after that and let cook for another 6-8 minutes). Turn off the heat and wait until steam has stopped before opening the pressure cooker (about 10 minutes).

Heat oil on medium-high heat in a saucepan. Once hot, add cumin seeds, asafoetida, cloves and cinnamon. As soon as cumin seeds brown add the chopped onions and garlic and reduce heat to medium. Saute until onions are translucent. (takes about 3-5 minutes). Add the spices and keep stirring for a minute or so. Add tomatoes and tomato paste and a little water if too dry. Cook the mixture for about 4-6 minutes (will look like a thick sauce). Add the onion-tomato mixture to the pressure cooked dal and bring to boil. Adjust consistency with water if needed.

(Optionally, garnish with chopped cilantro). Serve with rice or roti.

Now for the simpler, classic plain dal seasoning..

Ghee Chaunk:

• 2 tablespoons clarified butter (ghee)
  
• ½ teaspoon cumin seeds (jeera)
  
• Pinch of asafoetida (hing)
  
• ¼ - ½ teaspoon red chilli powder (lal mirch)

Heat the ghee in a small saucepan. Add cumin seeds and hing. When cumin seeds brown add chilli powder and quickly pour the seasoning over the cooked dal. (Red chilli powder burns very easily in hot oil. A tablespoon of water can be added right after adding chilli powder to prevent burning).

Other common ingredients/variations:

For tangy flavor: Can add fresh lime/lemon juice, Amchur (dried mango powder), kokum (a local dried plum like fruit found in Western India) or tamarind (imli)

For mild sweetness: Add sugar or jaggery (gud) unrefined Indian sugar (Gujarati dal)

For extra heat: Add chopped fresh green chilies or red whole chilies

Other aromatics: Bay leaf, curry leaves

Fresh chopped ginger along with onions and garlic

Mustard seeds (rai) in addition to/or instead of cumin seeds

Leafy vegetables such as spinach (palak) are also added for palak-dal

Sindhi Kadhi

Date: 10/16/2010
By Shalini Thadani

Ingredients:

• Jeera 1 tsp
  
• Curry Leaves 1 sprig
  
• Methi ½ tsp
  
• Hing 1/8 tsp
  
• Turmeric ¼ tsp
  
• Tamarind – lime size
  
• Gr chillies 2
  
• Sugar 1 tsp or jaggery
  
• Beans 5-8
  
• Tomato 1
  
• Potato 1-2
  
• Besan 2 tbsp
  
• Salt
  
• Red chilli pdr ½ tsp
  
• Oil 1-2 tbsp

Method:

• Heat oil. Fry jeera then add methi & hing.
  
• Fry 1 tbsp besan in this and dissolve second one in water. When besan changes color, slightly add the one in water.
  
• Now add beans, turmeric, salt, green chillies, potato(diced), and curry leaves.
• Soak tamarind. Squeeze out water and add to this. Cook on a high flame for about 10 mins.
  
• Add chopped tomato, red chilli pdr, and sugar. Put in a pressure cooker. Shut it, keep on high till 1 whistle. Simmer for 5-10 minutes and remove.

Jhal Muri (Bengali Bhel)

Date: 10/9/2010
By Sona

Indredients:

• 2 cup crisp puffed rice/Muri
  
• 1 medium red onion chopped
  
• 1/2 a boiled potato chopped
  
• 1/2 cup chopped cucumber
  
• A little chanachur, can use sev or bhujiya also
  
• 1 tsp mustard oil..very important substitute with pickle oil if you don't have this
  
• 2 green chilies chopped
  
• finely chopped fresh coconut piece
  
• 1 tbsp fresh chopped coriander leaves
  
• Salt to taste

Method:

• Combine all the ingredients and serve immediately so the muri does not get soggy

Aloo Pakora (Potato Fritters) with Cilantro Chutney

Date: 10/2/2010
By Sunita Mannamkunnath

Ingredients for Aloo Pakora:

• Chickpea flour (besan) -- 1 cup
  
• Cumin, ground -- 1 teaspoon
  
• Salt -- 1 1/2 teaspoons
  
• Warm water -- 1/2 cup
  
• Vegetables – 1 large Eggplant – sliced into rounds, 2 potatoes – sliced into rounds, 1 onion – sliced into rings
  
• 1 tsp Carom seed (Ajwain)
  
• Oil for deep frying

Method:

• In a large bowl, add the chickpea flour, cumin, salt, water. Whisk the ingredients to make a smooth batter.
  
• Heat oil in a heavy skillet on medium-high. Dip the cut vegetables one at a time into the batter to coat. Then drop into the hot oil and deep fry until lightly browned on all sides. Remove onto a plate lined with paper towels.
  
• Serve hot with cilantro chutney, mint chutney or Tomato ketchup.

Ingredients for Cilantro Chutney

• Cilantro, stems and all, chopped finely --1 bunch
  
• ½ Onion, chopped
  
• Hot chili peppers, minced -- 1-2
  
• Salt -- 2 teaspoons
  
• Lemon juice – juice of ½ a lemon

Method

• Mix all the ingredients in a blender or food processor and pulse until almost pureed.

Parippu (Dal) Vada

Date: 9/25/2010
By Renu Krishnan

Ingredients:
I

• Toor dal-2 cups

II

• Curry leaves - 10 to 12 leaves
  
• Green chilies – 3
  
• Ginger-1 medium size

Chop all these together.
III

• Onion chopped – 2 (medium size)

IV

• Red chili powder - 1/2 tsp
  
• Salt to taste
  
• Gram flour(Besan)-1/4 cup

V

• Oil

Method:

• Soak dal for about 1 hour. Cook for about 5 min in microwave oven with 1 cup of water. Drain and grind to make thick paste. Do not add water while grinding.
  
• Add ingredients II, III and IV to the paste of dal and mix well.
  
• Heat oil in a cooking pan.
  
• Make oval shaped patties out of this paste and deep fry until golden brown.
  
• Parippu Vada is ready to serve.

Guidelines

GUIDELINES FOR THE COOKING CLASS

• The duration of the cooking class is 45 minutes. In that time you should be able to prepare the ingredients, cook the dish, taste it, and clean up. It is a good idea to cook a dish that takes about 20-25 minutes so that leaves you a few minutes to prepare the ingredients and clean up after.
  
• Bring all the ingredients/raw materials you need to prepare the dish. The kitchen is fully equipped with range, oven, microwave, utensils, knife, silverware, plates, etc. If you need special equipment or utensils to cook your dish for eg: mixers, idli moulds, etc., please bring them.
  
• Please bring at least 5 copies of the recipe for the students. It will be easier for them to help prepare and cook if they have a copy of the recipe to work with.
  
• It is important to leave the kitchen in the same way when you started, so please remember to clean up and put away anything you may have used.

Beetroot Fry (Mezhukku)

Date: 4/24/2010
By Renu Krishnan

Beets have high vitamin and mineral content and hence give protection against a number of health problems. The roots and leaves of the plant have been used for treating human ailments from a long time and studies are still been carried out to prove its beneficial effects in cases like cancer and hypertension.

Buying and Storing Tips
· While purchasing beets, always go for the smaller or medium sized ones with firm, smooth-skinned roots of deep color.
· If the beets are flabby or dried up, avoid them as it indicates that the beets are aged, fibrous, and tough.
· Avoid the beets that have soft, wet areas or have spots or bruises. This is an indication that the beets have been spoilt or gone bad.
· While storing the beets in a refrigerator cut a major portion of the greens along with their stems from the roots. This will help the roots to retain their moisture.
· It is always better to store beets unwashed in the refrigerator. This way they can be stored for around 3 to 4 weeks.

Ingredients:
I

• Beets- cut into cubes of size 1/4 inches - 3 cups
• turmeric powder - 1 tsp

II

• curry leaves - 10 to 12 leaves
• whole red chilies - 3
• red chili powder - 1/2 tsp
• Salt to taste

III

• oil - 3 tbsp
• mustard seeds - 2 tsp
• onion chopped - 1 cup

IV

• Grated coconut - 1/4 cup (for those who really like some coconut in the fry)

Method:

• Take ingredients I into a medium sized microwavable container. Add 1 cup of water and mix well. Cook this in a microwave oven for 20 minutes. Mix them well every 5 minutes to make sure that the beet is cooked uniformly.
• Add Ingredients II into the cooked beet.
• Heat oil in a cooking pan and add mustard seeds and let them sputter. Add chopped onion and fry until brown.
• Add the cooked beet along with ingredients II and mix well with the fried onion (for those who really like some coconut in the fry can add ingredients IV also).
• Keep the flame low until the beet is dry. Check salt and add to taste if necessary. Serve hot along with rice or chappatis.

Aloo Tikki

Date: 4/17/2010
By Kusum Gosain

Ingredients:

• Potatoes, boiled 4 large
• Moong dal 1 cup
• Salt to taste
• Oil 2 tblsp + to shallow fry
• Cumin powder 1 tsp
• Asafoetida a pinch
• Green chillies, chopped 3
• Amchur/Mango Powder 1 tsp
• Green chutney as required
• Sweet chutney as required
• Red chilli powder 1 teaspoon

Method:

• Grate boiled potatoes and add salt, cumin powder and mix.
• Coarsely grind the moong dal. Heat two tablespoons of oil in a heavy bottom pan. Add asafoetida and the ground moong dal. Stir and sauté till done/cooked. Add a little more oil if required.
• Add salt, mango powder and green chillies, mix and cook till dry. Set aside to cool.
• Heat oil on a flat pan. Grease your palm; spread a portion of potatoes on it. Place a portion of the moong dal mix in the centre and gather the edges and shape into a tikki (cutlet).
• Place the tikkis on the hot flat pan and fry. When one side is golden turn over and cook the other side till it becomes golden too.
• Serve with chutney.

Can also use this for Stuffing:
½ cup Green Peas, cooked and mashed
¼ tsp Hing/Asafoetida
1 tsp Amchur/Dry Mango Powder
2-3 Green Chillies
1 tbsp Oil
Salt to taste
Make the stuffing same way as Moong Dal stuffing.

Stuffed Okra and Raita

Date: 4/10/2010
By Kartika Kumar

Stuffed Okra (this recipe can also be done with boiled potatoes)

Ingredients:

• okra slit lengthwise
• chopped coriander
• grated coconut
• sesame seeds
• a little sugar
• amchur powder
• turmeric powder
• red chili powder
• coriander powder (optional)
• salt
• lime juice
• a pinch of asafoetida powder
• mustard seeds

Method:

• Mix together the chopped coriander leaves, grated coconut, sesame seeds, sugar, salt, amchur powder, turmeric powder, red chili powder, coriander powder and lime juice.
• Stuff each okra with this mixture.
• Put a little oil in a non-stick pan with hing powder (asafoetida) and mustard seeds.
• When the mustard seeds splutter, add the stuffed okra. Stir gently.
• Cover the pan and let it sit for about 20 minutes. Serve hot.

Raita:

In a glass or steel bowl, mix together:

• regular whole or skim milk yogurt
• finely chopped onions
• roasted and ground cumin power
• crushed and dried mint powder
• salt
• red chili powder
• sugar
• water soaked raisins

Optional step:
Heat a large spoonful of ghee. Add cumin seeds to the ghee. When the cumin seeds splutter, carefully light the ghee with a match, then add it into the raita. Quickly cover the raita bowl with a steel or metal lid. This adds a smoky flavor to the raita.

Pineapple Sheera

Date: 3/20/2010

By Bhaskarani Jasthi

Delicious sheera with chunks of pineapple
Preparation time: 10 minutes, Cooking time: 10-15 minutes, Servings: 4

Ingredients:

• Pineapple, peeled and chopped, 1 small
• Semolina (rava/suji) 1 cup
• Ghee 1 cup
• Saffron (kesar) a pinch
• Sugar 1 cup
• Cashewnuts 5-6
• Almonds 5-6

Method:

• Heat ghee in a pan, add semolina and cook stirring continuously till it turns golden brown.
• Add saffron and mix.
• Add pineapple and further cook for two to three minutes.
• Add two cups of water and mix and cover and cook on medium heat for three minutes.
• Add sugar and mix.
• And keep stirring till all the moisture evaporates and semolina is cooked completely.
• Garnish with cashewnuts and almonds and serve hot.

Matar Pulao with Keera Raita

Date: 3/13/2010
By Mini Jain

Matar Pulao (Rice with Peas)
Ingredients:

• 2 cups Basmati or long grain rice, washed, soaked and drained
  
• 3-4 tablespoons butter OR 3 tablespoons clarified butter, ghee, oil OR half-and-half mixture of oil and ghee
  
• 2 inch stick cinnamon
  
• 2 bay leaves
  
• 2 large cardamoms OR 6 to 8 green cardamoms
  
• 6 cloves
  
• 8 peppercorns
  
• 1 medium onion, thinly sliced
  
• 10 ounces frozen peas or 1 cup of fresh shelled peas
  
• 1 teaspoon salt
  
• 4 cups water

Method:

In a large heavy pot, melt the butter or ghee on low. Stir in the spices and saute for 30 seconds. Add the sliced onions. Turn heat to medium and saute until the onions are golden brown.

Add the drained rice and saute for a minute or so with the onions and spices. Raise the heat to medium high. Add the peas, salt and stir.

Add the water and turn the heat to high. Bring to a boil. Cook on high until the water level is reduced to the level of the rice. Stir gently. Reduce heat to the lowest setting. Cover the pan and simmer for 5 minutes. Turn the heat off and let the rice sit for another 2 to 3 minutes before serving. Fluff the rice very gently with a fork before serving.

Cucumber Raita
Ingredients:

• 1 quart yogurt
  
• 2 cups cucumbers, peeled, grated and squeezed
  
• Salt and freshly ground pepper to taste
  
• 1 teaspoon whole cumin seeds, dry roasted and ground
  
• 2 tablespoons cilantro, finely chopped, for garnish

Method:

Mix the yogurt with the grated cucumbers. Stir in the salt and pepper and garnish with cumin seeds and cilantro.

Note: If you are using tender European cucumbers, you don't need to peel them.

Fruit Cream

Date: 2/27/2010
By Lata Menon

Ingredients:

• Cool whip - 2 cups
• Sour Cream - about 1/2 cup
• Sugar - about 1/2 cup
• Grapes - about 1/4 cup
• Banana - half
• Orange - one
• Pineapple - about 1/4 cup
• Strawberries - about 1/4 cup
• Cherry (optional) for garnish

Method:

• In a bowl take the cool whip. Add sour cream and then sugar. Stir well until the mixture is smooth and uniform
• Dice all the fruits into small pieces.
• Add the fruits to the mixture.
• Mix well so that all the fruits are well coated with the cream.
• Add garnish of your choice.
• This dessert is best served chilled.

You can use any fruit of your choice. If the fruits are of different colors, the dessert will look very attractive. Number of servings : about 4 to 6.

Gatti Pakodilu

Date: 2/20/2010
By Lakshmi Vemulapalli

Ingredients:

• 1 cup besan (gram flour)
• 3 cups rice flour
• 1 tsp salt
• 1 tsp Ajwain
• 1 tsp red chili powder
• 1 tbsp butter
• water
• oil for deep frying

Method:

• Heat oil in a wok for deep frying.
• In a mixing bowl add besan, rice flour, salt, and red chili powder.
• Scrunch the ajwain in your palms so that the aroma is released and add it to the mixing bowl. Mix thoroughly.
• Add water a little bit at a time and mix well into a dough (it should be of cookie dough consistency)
• Melt the butter and add it to the dough and mix well.
• Fill the pakodi maker with the dough and press it into a circle directly into the hot oil.
• Let it cook for a couple of minutes and then turn it over.
• Cook for another minute or two until the pakodi is golden brown and then take it out onto a plate lined with paper napkin in order to drain the excess oil.
• Refill the pakodi maker and repeat the process until the dough is finished.
• Enjoy!

Lemon Rice with Carrots

Date: 1/30/2010
By Mangala Achar


Ingredients:

• 3 cups Basmati Rice
• 6 cups water
• 3 carrots - cleaned and grated
• 1 medium yellow onion -chopped
• 1" ginger root - chopped
• 3 small green chillis - chopped
• 3-4 tbsp fresh grated coconut
• 1 lime/lemon - sliced in half
• 1/4 cup cashewnuts - toasted
• 1 tsp mustard seeds
• 1 tsp urad dal
• 1 tsp chana dal
• 3 tbsp oil

Method:

• Cook the rice in 6 cups of water.
• Heat the oil in a pot over high heat.
• Once the oil is hot add the spices - mustard seeds, urad dal and chana dal.
• When the mustard seeds splutter, add the ginger, chilli's and onions. Cook till the onions are soft.
• Add cashews and stir.
• Turn off the heat. Leave the pot on the burner.
• Fluff the rice and add to the pot. Stir.
• Add salt, carrots, lime juice, sugar and coconut. Stir.
• Check seasoning and correct to taste. Serve hot.

Mirchi Bajji

Date: 1/16/2010
By Ramani

Ingredients:

• Green Chillis or Banana Peppers
• Cumin seeds
• Sesame seeds
• Gram Flour (besan)
• Coriander leaves/mint leaves
• Ginger paste
• Tamarind paste
• Red Chilli powder
• Baking powder ( a pinch)
• Vamu seeds
• Oil (for frying)
• Salt to taste

Method:

• Slit the green chillies and remove the seeds.
• To make the stuffing - make a paste of sesame seeds, cumin seeds (jeera), either mint leaves or coriander leaves, tamarind paste and salt (to taste)
• Stuff a little of this mixture into the green chillies
• Now prepare a thick batter using gram flour, baking powder, red chilli powder, salt, vamu seeds, ginger paste (a little) and about a cup of water
• Keep the batter aside for about 10 minutes
• Heat oil in a kadai.
• Dip stuffed green chillies into the batter and deep fry till golden brown.
• Serve hot.

Channa Chaat

Date: 1/9/2010
By Amrit Devgun

Ingredients:

• 5 small potatoes peeled and diced - cook until soft but not mushy
• 1 medium onion diced
• 1 apple peeled and diced - crisp and tart like Granny Smith
• 1 large tomato seeded or use Roma tomato
• cilantro chopped to taste
• 2-3 cans Garbanzo beans drained
• chili pepper (diced) or red pepper to taste
• 2 tbsp Chaat masala - approx. or to taste
• 1 tsp salt
• Tamarind/Date chutney to taste - add until moist
• 2 tbsp lemon juice

Method:

• Mix potatoes, onion, tomato, apple, cilantro, beans, and chili.
• Add Chaat masala and salt and then moisten with the tamarind/date chutney and lemon juice.
• Serve cool.

Upma

Date: 12/19/2009
By Sridevi Suvarna

Ingredients:

• 1 cup upma rava (fine semolina / sooji / cream of wheat)
• 2 cups water
• 2 tbsp oil
• 1 tsp udad dal (minappappu)
• 1/2 tsp mustard seeds
• 2 green chillis slit lengthwise
• 1" ginger finely chopped
• 1 small onion chopped
• 1 medium sized tomato chopped
• 10 curry leaves
• cilantro leaves
• salt to taste
• 1/3 tsp turmeric powder (haldi/pasupu)
• 1 tsp lemon juice (optional)

Method:

• Heat the oil in a cooking dish
• Add the mustard seeds and let them splutter
• Now add the udad dal and on low heat , let it brown...approx 1 minute
• Now add the curry leaves, ginger, and green chillis
• Add the onion and fry till soft
• Add the tomatoes and fry till soft
• Add the coriander leaves and salt
• Add 2 cups of water and bring it to a boil
• Now slowly pour the upma rava and stir continuously to avoid lumps and mix well.
• Remove from fire and set aside for 5 minutes. You may add 1 tsp of lemon juice, if you like. It adds flavor to the upma
• Serve hot with some pickle