Upma

10/15, Vidya

UPMA (cream of wheat (rava / semolina) & veges)

1. Chop 1 medium onion, 1 med potato, 1 small capsicum & 1 small carrot OR

use chopped onions and 1 heaped cup of frozen mixed vegetables (carrots,

corn, beans & peas)

2. Seasonings -1 or 2 green chillies, ginger 1 tsp, set aside some fresh curry

leaves (optional)

3. Using 1-2 tbs cooking oil (or gingoli oil) put 1 tsp mustard seeds, let it crackle then add

1 tsp white lentils, 1/2 tsp channa dal (do not let it brown excessively),

fresh green chilies, ginger, curry leaves [No-tomatoes as it makes upma too

soggy]. Let the veggies cook about 10 mins on med heat & set aside.

4. Roast coarse rava ( 1 ½ cups with a ladel of oil ) thoroughly in a heavy

bottomed sturdy pot and see the change in color from an off white to a

light golden color (please don’t burn it)

5. Separately boil water (approx 3 cups)

Using a sturdy heavy bottomed pot put the sautéed rava (can use oatmeal instead, but use less water),

Next add the veges (fresh or frozen but cooked & seasoned) to this

Stir it well, remove from heat and slowly add boiling water and salt to taste

Let it all cook for about 10 mins on low to medium heat.

Optional to garnish it with some chopped coriander

Serve it with some sugar, pickles, ketch-up, coconut chutney …..

Spaghetti vangibath and Rajma

10/8, from Roopa Rao

Spaghetti vangibath

Whole grain sphaghetti-1/2 pack

Vangibath powder-2/4 tsp

oil-1 tsp

capsicum (green bell pepper)-1 (cut into 1/2 inch piece)

frozen peas-1/2 cup

mustard or cumin seeds-for seasoning

curry leaves-5-6 dry

shredded coconut-2-3 tsp

salt-to taste

Method:

In a sauce pan boil 2-3 cups of water, aff salt to it and add spaghetti. Cook until it is fully cooked. (Break spaghetti into 2-3 inch long before putting it in the boiling water). Drain the water and let the spaghetti cool down dor a few minutes. In another pan, heat the oil. Add mustard or cumin seeds. Once it spatters add curry leaves. Then add bell pepper and peas. Cook until it is tender and soft.

Rajma (kidney bean curry)

Ingrediants:

rajma/kidney beans

tomato sauce: 1-14 oz can

one small onion

ginger garlic paste-1/2 tsp

garam masala- 1 1/2 tsp

salt-to taste

cilantro/dry dill (optional)

Method:

*Empty the can of rajma, rinse under cold running water and just smash it a little using your hands.

*In a pan heat oil and add chopped onion.

*Add a little salt so onion cooks fast, then add ginger garlic paste.

*After onion are translucent add tomato sauce and reduce the flame to low.

*once the tomato sauce starts boiling add garam masala and rajma and mis well.

*garnish with cilantro, dry dill.

*rajma is ready to serve with chapati/roti or rice

Bhindi Masala

10/1, taught by Sherry Smith

BHINDI MASALA
Serves four

2 tablespoons vegetable oil
2 medium onions, finely chopped
1 1/2 teaspoons fresh ginger, peeled
1 1/2 teaspoons garlic
1/2 teaspoon turmeric
2 teaspoons ground coriander
2 teaspoons ground cumin
Course salt
2 whole tomatoes, chopped
1 lb okra sliced into rounds
1 teaspoon chopped dried red chilies, or more to
taste
1/2 green bell pepper, chopped if you like spicier use a poblano or other spicy green chili
½ to 1 tsp amchur powder
1 teaspoon Garam Masala

RECIPE
1. Grind ginger and garlic into a paste using a small food processor.

2. Heat oil in large skillet, over medium heat, add onions, and sauté until translucent, about 5 minutes. Add ginger-garlic paste, turmeric, coriander, cumin, and salt; cook, stirring 1 to 2 minutes.

3. Add tomatoes, chili powder, okra, and green peppers. If mixture appears dry, add 1/4 cup water. Add garam masala, and cooked covered, 15 to 20 minutes.

Garam Masala
Makes 7 1/2 teaspoons

1 teaspoon cardamom pods
1 dried bay leaf
1/2 teaspoon whole cloves
1/4 teaspoon black peppercorns
1 teaspoon cumin seeds
1/2 teaspoon coriander seeds
1 stick cinnamon
1/2 whole nutmeg

RECIPE
Toast all spices for garam masala in
small sauté pan, over medium heat,
about 5 minutes until fragrant. Allow to
cool in the pan. Transfer contents to a
spice grinder and grind to a fine powder