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.