Recipe for Rava Dosa -

Ingredients -

All purpose flour - 1 cup

Rice flour - 1 cup

Suji rava - 1 cup

Onions - 1/2 cup cut into small pieces.

Jeera seeds (cumin) - 1 tea spoon.

Green chillies, optional - 1 or 2 cut into small pieces

Salt to taste.

Procedure -

Mix equal proportions of all 3 flours in a bowl, gradually add water and make it like a dosa batter. Add salt to taste.

Keep it on the counter for overnight to ferment.

Next day add onion, green chilli pieces, Jeera seeds and mix well. The batter should be very thin. Add water, if necessary.

The dosa batter is ready now.

Heat a tava, make dosa and serve it with any chutny. Typically served with coconut or peanut chutney.

Sambar

12/10 Sambar

by Sree Devi

Ingredients

Toor Dal – ½ cup

Vegetables – 2 cup

Onion -1

Tomato – 2 or 3

Tamarind – 1tsp

Sāmbhar powder – 2 or 3 tbsp.

Salt – 1 ½ tsp.

Seasoning

Mustard – ½ tsp.

Urad dal – ½ tsp.

Cumin – ½ tsp.

Red chillies – 5

Curry leaves

Hing – ¼ tsp.

Methi seeds – 5 count

Garlic – 2/3 pods

HOW TO:

1. Soak the tamarind; squeeze the tamarind juice; add Sāmbhar powder and keep aside

2. Boil the Toor dal with turmeric, preferable pressure cooker, mash it and keep aside

3. Season with all the ingredients and crushed garlic, then add chopped onions and fry them for

couple of minutes

4. Add chopped tomatoes

5. Add vegetables, and cook till they are 3/4 done

6. Add the dal and once it starts to boil, add the tamarind juice

7. Add salt and chilli powder(optional) as per the taste

8. Optional seasoning(mustard, urad dal, cumin, red chillies, curry leaves, onions) can be added to

the Sāmbhar at the end

11/26 Roopa Rao

GOBI MANCHURIAN

Ingredients :

All purpose flour - 1/2 cup

Corn starch - 1/3 cup + 2 tsp (for gravy)

Salt - 1/2 tsp

Oil - for frying

Gobi / cauliflower floret - 2 cups

Onion - 1 medium (chopped)

Garlic paste - 1 tsp

Tomato Ketchup - 2/3 cup

Soy sauce - 3 tsp

Vinegar - 2 tsp

Chilli sauce - 2 tsp

Cilantro / green onions - for garnishing

Water

Method :

• In a mixing bowl add in the flour, corn starch salt and mix well. Add water little by little. The batter should not be too watery.
• Next add in the cauliflower florets to the batter and mix well so the gobi is coated with batter from every side.
• Heat oil and deep fry the gobi until it is brown. Take out and bloat excess oil on a kitchen paper towel
• Meanwhile, in a separate pan heat 2 tsp of oil add in the chopped onions and garlic. Fry until the onions are translucent.
• Add in the tomato ketchup, soy sauce and vinegar.
• Keep stirring. In a small bowl mix 2 tsp corn starch and little water and add this to the gravy. Mix well so there is no lumps.
• Lastly, add in the fried gobi and toss it well so the gravy is completely coated to gobi.
• Garnish with cilantro or green onions.

www.healthyvegetarian.webs.com

Rice Flour Dosa with Chutney

11/6 from Merlyn

Ingredients for dosa:

1 1/2 to 2 cups flour

Ingredient A (for grinding)

1/2 small sliced onion

1/2 tsp cumin seed

1/2 tsp fennel seed

1/2 tsp coriander seed

2-3 tbsp freshly grated coconut

1 inch ginger

2-3 green chilli

Ingredient B

1 small finely chopped onion

3-4 finely chopped curry leaves (optional)

handful of finely chopped cilantro

1 tsp turmeric powder

salt

Method

In a frying pan lightly roast Ingredient A except ginger in 1-2 tbsp oil. Then gring along with ginger. Mix this in rice flour and Ingrediant B. Add water to make a thick batter.

Ingredients for chutney:

Ingredients for grinding:

1 cup coconut

4 green chilli

1 inch ginger

handful cilantro

salt

For tempering

2-3 tbsp of oil

a few mustard seeds

5-6 curry leaves

Method

Grind the ingredients for grinding for chutney and keep aside. Heat oil in a container. Add mustard seeds, let it crackel and then add curry leaves. Then add the ingredients for grinding, let it cook for 2-3 minutes.

10/29 Sunita Mankunath

Gobi Manchurian (Cauliflower Manchurian)

Indo Chinese recipe

Ingredients:

1 medium sized cauliflower, cut into florets, placed in salted hot water for 10-12 minutes, drained

For Batter:

2 tbsps all-purpose flour

2 tbsps cornflour

1 tbsp ginger-garlic paste

Pinch of turmeric

salt to taste

Oil to deep fry.

For sauce:

1/4 cup spring onions, finely chopped,

1 1/2 tbsps finely minced garlic

1/2 tbsp finely sliced ginger

2 finely chopped green chilis

1 tsp red chili powder

2 tsps soya sauce

2 tsps vinegar

salt as required

1 tbsp finely chopped cilantro

1 tbsp oil

Method:

Heat oil for deep frying.

In a bowl, combine all purpose flour, cornflour, salt, ginger-garlic paste and water to make a thick paste. Dip the washed and drained florets into the batter so its well coated. Place each dipped floret into the hot oil. Deep fry till the cauliflower florets are golden brown. Remove and keep aside on paper towels.

Heat 1 tblsp of oil in a large wok, add the chopped garlic and stir fry for a few seconds. Add the green chilies and ginger and stir fry on high for a few seconds.

Add the spring onions and sliced garlic, stir fry on high for 3-4 minutes constantly tossing so it doesn’t burn.

Reduce to medium heat and add soya sauce. Combine well and cook for 2 minutes.

Add the deep fried cauliflower and combine. Toss on high for 1-2 minutes. Turn off heat.

Garnish with cilantro.

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

kubani ka meetha

9/24-by Lavanya

Ingredients: dried apricots and sugar

Method:

1. Soak about 30 apricots overnight in water in a large pan.

2. Remove the pits.

3. Grind the apricots into a smooth paste. Add some of the water that was used for soaking the apricots.

4. Heat a big pan on high flame. Switch off the stove and pour sugar (3/4 cup) and caramelize sugar.

5. Add (1/4 cup) sugar and turn on the flame and keep stirring.

6. Add apricots paste and keep stirring.

7. Mash rest of 1 part of apricots and add to the cooking mixture. Keep stirring until apricot mixture is will cooked.

8. Serve with ice cream or custard.

Dosa/potato curry

9/18 From Vidya

Dosa

Ingredients:

1 measure white lentils (split urid dal)

3 measures of rice (make sure they have no tiny stones)

-Soak both separately for t least 6 hours and grind separately, using about 2-3 measures of water for white lentils and very little water for the rice (otherwise, the batter will get to thin)

-Mix the two batters and add salt to taste

-Let it ferment overnight and promptly refrigerate the matter

-In a separate bowl, take some batter and add half the amount of water (check salt)

-Using a non-stick pan or dosa hot plate, pour and spread thinly some batter on the oiled hot plate. Put a small amount of oil round the edges & check slowly to see if the dosa is ready to be flipped over. Cook both sides evenly.

Potato Curry

-Pressure nook potatos (2-3 whistles)

-peel and mash well

-in a large pot or wok add 1 tsp mustard seeds-let it crackle, then add white and urid dal 1 1/2 tsp and let it ightly brown

-add the chopped green chillies, hing (pinch), chopped onions (for 6 medium potatoes use 2 large onions) and grated ginger (1 tsp)

-let it all saute on low heat (about 8-10 minutes) till it turns a light golden color

-add the mashed potatos giving it all a good mix

-add salt to taste and let it cook for about 10 minutes on medium heat, mix and do not let it burn

-lastly, garnish with chopped coriander leaves (optional)

put a ladel of potato curry in the center of the dosa and roll it up and it is ready!

Corn Chaat

Date: 4/2/2011
By Ramani

Ingredients

• Corn
  
• Onions- chopped into small pieces
  
• Cilantro - optional
  
• Chat Masala
  
• Salt
  
• Red pepper
  
• Oil
  
• Lemon juice

Method

• Fry little bit of oil in a pan. Put chopped onions and fry them until golden brown. Then put corn and cook it for a while, then add salt, red pepper, chaat masala. Garnish with Cilantro. Serve with some lemon juice.

Chhole (Chick Pea Curry)

Date: 2/26/2011
By Kusum Gosain

Ingredients:

• Chick Peas – 1 cup
  
• Onion - 3 medium
  
• Tomatoes - 2 medium
  
• Grated Ginger - 1"
  
• Chili powder - 1 tsp
  
• Oil - 2 tsp
  
• Channa Masala – 2-3 tsp (recipe below or store bought)
  
• Garam masala - 1/2 tsp
  
• Green Chilies – 2
  
• Amchur (Mango powder) – 1 tsp
  
• Salt to taste
  
• Cinnamon, black cardamom

Method:

• Soak the chick peas overnight in enough water. Pressure cook it for 4 -5 whistles. Add a tsp of salt, a cardamom, small piece of cinnamon stick. 4-5 whistles should work out, else check and make sure, when you press down chick peas, it gets mashed softly! If you wish your Channa's to be dark color use tea leaves water for boiling.
  
• Heat oil in a pan, add the grated ginger. Then add the finely chopped onions. Cook on medium till its brown. Now add the tomatoes pureed. Add rest of the salt. Fry till the oil separates. Add garam masala, Channa masala, amchur and red chili powder. Mix well and cook for 2 minutes. Add a tsp of water, if needed.
  
• Then add the slit green chilies and stir for a few minutes. Add the cooked chick peas. Adjust the salt. Add about 1 glass of water. This of course depends on how thick you want your chhole. Cook on high for 2 minutes and then simmer for 15- 20 minutes, stirring every now and then.

Channa Masala:

• Coriander seeds - 2 tsp
  
• Anardana - 1/2 tsp
  
• Cinnamon - 1 "
  
• Cloves – 3
  
• Black peppercorns - 1 tsp
  
• Black Cardamom – 4
  
• Cumin seeds - 1 tsp
  
• Bay leaf – 1
  
• Red chilies – 2

* Take a heavy bottom pan. Roast all the ingredients together. Keep tossing it constantly, else it will get burnt. Let it cool and grind to a smooth powder.

Coconut Rice and Green Beans Curry

Date: 2/19/2011
By Suganya Chandrasekaran

Coconut Rice

Ingredients:

• Frozen Shredded Coconut
  
• Mustard Seeds
  
• Channa dal (also called Split Gram or Chickpeas dal)
  
• Curry Leaves
  
• Cilantro
  
• Green Chilies
  
• Red Chilies
  
• Cooked Rice
  
• Oil for cooking (I use VIRGIN coconut oil for cooking)
  
• Salt to taste

Method

• Cook rice and keep it aside
  
• Pour oil in a pan and heat it
  
• Once the oil is heated, add the mustard seeds.
  
• Wait for the mustard seeds splatter and then add curry leaves, channa dal, red chilies, and green chilies.
  
• Add the frozen shredded coconut from the pack
  
• Keep sautéing the coconut – it should NOT turn brown or golden (if you think the pan is too much heated, switch off the stove and sauté)
  
• Add Salt to taste to the rice
  
• Add the sautéed coconut mix and mix the rice well
  
• Chop cilantro and add it as seasoning on top of the rice
  
• Coconut rice ready!!

Some Notes:
* Rice = I suggest one and half cup of water for one cup of rice so that the rice cooked is not sticky
* Using both Green and Red chilies will give a different flavor to the food
* You can skip either of them & use just one chili type if you do not want it spicy
* Do not cut the garlic as it will not give you flavor to the food – so crush the cloves
* Frozen Shredded Coconut - you will get it in the Indian stores

Green Beans Curry (Kid Friendly)

Cooking time – 10 mins

Ingredients:

• Cumin Seeds
  
• Mustard Seeds
  
• Salt to taste
  
• Garlic – Separate the cloves, leave some skin on them and then crush the cloves
• (One whole for one pack of beans)
  
• Oil for cooking (I use VIRGIN coconut oil for cooking)
  
• French Cut Beans Frozen
  
• Frozen Shredded Coconut

Method:

• Pour oil in a pan and heat it
  
• Once the oil is heated, add mustard seeds, cumin seeds and wait for the mustard seeds to splatter and the cumin seeds to turn light brown
  
• Now add the crushed garlic cloves, all of them
  
• Once the garlic turns golden brown, add the green beans from the pack, salt to taste and close the lid and cook it in medium heat only
  
• Keep checking on the beans every few minutes and cook until they turn from bring light green to dark (the color changes from when you took the beans out to now)
  
• Now, remove the lid completely and increase the flame a little bit (between medium and high) and keep frying for 5 mins
  
• Add frozen coconut to the beans, keep sautéing for another 2-3 mins
  
• Your beans is done in a total of 10 mins

Some Notes:
* You can use the same recipe and instead of Green Beans, you could use the following: Brussel Sprouts, Cabbage, Tindora (frozen)
* Do not cut the garlic as it will not give you flavor to the food – so crush the cloves
* Frozen Shredded Coconut - you will get it in the Indian stores
* French Cut Beans Frozen (you will get this in any cub, rainbow – make sure “French Cut” style for added taste)

Upma

Date: 2/12/2011
By Varsha Bhatia

This light and easy dish is great as a Sunday morning breakfast, afternoon snack or anytime meal. Enjoy it with some crispy Papads or if those are not easily available top with some crunchy potato chips. It is often eaten with Indian pickles. Either lemon pickle, mango pickle or a tangy Punjabi vegetable pickle.

Ingredients:

• Semolina 1 cup (Rava)
  
• Onion 1/2 cup finely chopped
  
• 3/4 cup frozen mixed vegetables OR Carrot 1 chopped, French Beans 1/3rd cup chopped, Frozen Peas 2 teaspoons
  
• Black Mustard Seeds 1 teaspoon
  
• Curry leaves 5-6
  
• Green Chili (or jalapenos) 2-3 chopped coarsely (more for spicier flavor)
  
• Coriander Leaves 2 tablespoons chopped
  
• Lime Juice a few drops or Yogurt 1 tablespoon
  
• Hot Water 2 cups
  
• Sugar 1 teaspoon
  
• Salt to taste
  
• Oil 3 tablespoons
  
  Optional:
  
• Tomato 1 small chopped
  
• Cashews (15-20)

Method:

• Heat oil in a wok/kadhai.
  
• Add the black mustard seeds. When they stop sputtering, add the curry leaves.
  
• When these turn crispy, add the chopped onion.
  
• Sauté the onion for a few minutes and then add the green chillies.
  
• Now add the chopped vegetables (optional tomato).
  
• Sauté. After 5 minutes add the salt and sugar.
  
• Add the hot water.
  
• Now add the (pre-roasted) semolina. Mix well.
  
• Cover and cook on low-medium heat for 4 to 5 minutes.
  
• When you uncover the kadhai, the semolina would have absorbed all the water.
  
• Turn off the heat. Mix gently.
  
• Turn the upma over gently onto a serving dish.
  
• Garnish with coriander leaves and serve immediately. You may also top it with freshly grated coconut.

(Note: You may also use quinoa instead of semolina! It need not be pre-roasted though)

Corn Pullav

Date: 2/5/2011
By Preeti Jariwala

A non-traditional Pullav which is neither too rich nor too hot.

Ingredients:

• 1 ½ teacups uncooked rice
  
• 1 packet frozen whole corn OR 2 teacups cooked corn
  
• 1 capsicum (green bell pepper)
  
• 1 large tomato
  
• 3 spring onions (green onions)
  
• 1 onion
  
• 2 teaspoons curry powder
  
• 4 tablespoons oil
  
• Salt to taste

To be ground into a paste

• 4 green chilies
  
• 25 mm. (1”) piece ginger
  
• 6 cloves of garlic

Method:

• Boil the rice. Each grain of the cooked rice should be separate.
  
• Open the packet of corn and thaw in a colander.
  
• Cut all the vegetables into small pieces. Chop the leaves of the spring onions.
  
• Heat the oil in a vessel and fry the onions for a little time.
  
• Add the paste and fry for 3 minutes.
  
• Add the curry powder and fry again for 1 minute.
  
• Add the tomatoes, capsicum, and spring onions and cook again for 3 minutes.
  
• Add the corn, rice and salt and cook for 5 minutes.
  
• Serve hot.

Pasarattu (Moong Dal Dosa)

Date: 1/29/2011
By Sridevi Suvarna

Ingredients:

• 1 cup Moong Dal
  
• ¼ cup raw rice
  
• one onion (finely chopped)
  
• 1/4 tsp Ginger (finely chopped)
  
• Coriander leaves (finely chopped)
  
• 1-2 Green Chillies
  
• Salt as per taste

Method:

• Soak the moong dal for about 4 to 6 hours in water taken in a bowl.
  
• Wash them and grind to make smooth paste along with the chillies and ginger.
  
• Heat a flat griddle on high flame.
  
• Pour the batter on it and spread the batter on the pan moving from center to the corners.
  
• Give it the shape of round pancake.
  
• Sprinkle little oil on its sides and cook it for 2-3 minutes.
  
• Turn over and cook again.
  
• Add the chopped onions, chopped coriander leaves and salt to the above prepared dosa.
  
• Serve it hot with coconut/tomato/ peanut/ or any other chutney.

Bread Uppittu

Date: 1/29/2011
By Mangala Achar

Ingredients:

• 7-8 Bread slices (include the end pieces also)
  
• 1 big onion chopped
  
• 2 green chilies chopped
  
• ¼ cup peanuts
  
• 1 tsp mustard seeds
  
• 1 tbsp urad dal
  
• 1 tbsp channa dal
  
• Pinch of asafoetida
  
• ¼ tsp yellow powder
  
• 8-10 Curry leaves
  
• Cilantro for garnish
  
• 2 table spoon grated fresh or frozen coconut
  
• 2 table spoon oil for seasoning
  
• Salt to taste
  
• Lemon juice to taste

Method:

• Cut the bread slices into medium size pieces.
  
• Dry roast the bread pieces.
  
• Heat oil in the pan, season with mustard seeds, urad dal, channa dal, asafoetida, yellow powder.
  
• Add the peanuts (if they are raw peanuts roast them first)
  
• Add curry leaves, green chilies & onions.
  
• Fry the onions until they change color.
  
• Add dry roasted bread pieces mix well.
  
• Add salt & lemon juice for taste & mix.
  
• Dress with grated coconuts & chopped cilantro.
  
• Serve hot with coffee or tea.

Sabut Masar, Gajjar Bhaji and Sada Chawal

Date: 1/22/2011
By Mini Jain

Sabut Masar (Whole Brown Lentils or Flageolets)
Ingredients:

• 1 1/2 cups brown lentils or flageolets
  
• 2 to 4 whole cloves garlic, peeled
  
• 1 teaspoon ground ginger
  
• 1 teaspoon salt
  
• 1/4 teaspoon turmeric
  
• 6 cups cold water
  
• 3 tablespoons vegetable oil
  
• 1/2 teaspoon cumin seeds
  
• 1 teaspoon black mustard seeds
  
• 1/2 teaspoon fennel seeds
  
• 1 medium onion, finely chopped
  
• 2 medium tomatoes, finely chopped
  
• 1/2 teaspoon cayenne pepper
  
• 1 teaspoon garam masala

Method:

Pick over the lentils and wash them under running water in a colander.
In a heavy 4-quart saucepan, combine the lentils with the garlic, ginger, salt, turmeric and water. Raise the heat to high and bring to a full boil. Lower the heat and simmer for 30-40 minutes, covered, stirring occasionally. Lentils and water should become smooth in consistency.

While the dal is cooking, prepare the baghar. If using fresh tomatoes, peel first before chopping. Heat the oil in a small saucepan or skillet. Stir in the cumin, mustard and fennel seeds and cook until they sizzle and begin to darken. Add the onion and saute until golden brown. Add the tomatoes, and cayenne and cook on medium, stirring frequently to prevent sticking or burning. Cook until the oil separates and the tomatoes are soft and dark and rich in color.

Pour the baghar into the dal and stir to blend. Simmer for 5 to 7 minutes. Adjust for salt. If the dal is too thick, add a little hot water. Sprinkle with garam masala and serve.

Gajjar Bhaji (Dry-cooked Carrots)
Ingredients:

• 2 pounds carrots
  
• 3 to 4 tablespoons oil
  
• 1/2 teaspoon mustard seeds
  
• 1 teaspoon cumin seeds
  
• 1 inch piece of fresh ginger, finely chopped
  
• 1/2 teaspoon turmeric
  
• 1/2 teaspoon cayenne pepper (optional)
  
• 1 teaspoon ground coriander
  
• 1 teaspoon ground cumin
  
• 1 teaspoon salt or to taste
  
• 1 teaspoon sugar
  
• 1 teaspoon amchur powder or 1 tablespoon lemon juice or 1 cup chopped tomatoes
  
• 3/4 teaspoon garam masala
  
• 2 tablespoons cilantro finely chopped

Method:

Peel the carrots and slice them into thin rounds (slightly thinner than 1/4 inch).

Heat the oil on medium in a deep skillet. Add the mustard seeds and cumin seeds. The cumin should sizzle and darken almost immediately.Stir in the ginger and brown it slightly.

Reduce the heat to medium low. Stir in the turmeric, cayenne, ground coriander and ground cumin. Mix well. Stir in the carrots and salt. Cover and cook for about 7 to 8 minutes or until the carrots are tender.

Add the sugar and amchur powder (or lemon juice or tomatoes). raise the heat to high and cook until all the moisture is absorbed.

Sprinkle with the garam masala and chopped cilantro before serving.

Sada Chawal (Plain Rice)
Ingredients:

• 2 cups Basmati rice or long grain rice
  
• 1 tablespoon butter or oil
  
• 1 teaspoon salt
  
• 4 cups water

Method:

Wash and soak the rice for 20 minutes. Drain it in a fine sieve or colander.

In a heavy pot, heat the butter or oil on medium. Add the drained rice. Stir lightly until the rice grains are lightly coated with butter or oil. Add the water and bring to a vigorous boil on medium high. Reduce the heat to medium and cook, uncovered, until the water boils down to the level of the rice. Stir with a fork. Cover the pot and turn the heat to low. Simmer for 5 to 7 minutes. Stir gently with a fork again. Turn the heat off and let the rice rest for 2 to 3 minutes before serving.

Plain rice can easily be made into Zeera Rice (Cumin Rice). Add 1 teaspoon cumin seeds to the butter or oil and proceed as with Plain Rice.

Note: Plain rice can be prepared without oil or butter. Just add rice and water and cook as the recipe requires.

Bread Pakora

Date: 1/8/2011
By Riya Arora

Ingredients:

• Gram Flour - 200 gms
  
• Bread Slices - 5
  
• Baking powder - 1/4 tsp
  
• Turmeric Powder - 1/8 tsp
  
• Salt - 3/4 tsp (or as per taste)
  
• Red chili powder - 1/4 tsp
  
• Coriander seed powder - 1 tsp
  
• Ajwain seeds - 14 pieces
  
• Oil - to fry

Method:

• Take Gram Flour out in a bowl. Add water and Baking powder make a paste which is neither too thick nor too thin (No lumps either).
  
• Mix: turmeric powder, salt, red chili powder, coriander seed powder, ajwain seeds in the paste and stir well.
  
• Cut the bread into your favorite size (square or triangular).
  
• Put oil in the frying pan and heat it.
  
• Dip the bread in gram flour paste and put it in the hot oil. At one time fry 2 to 3 bread pieces, while turning them. Fry them till the Bread Pakoras turn brown. Spread a napkin paper on the plate. Take out the Bread Pakora from the frying pan and put it in the plate. Like this, prepare all the bread pakoras.
  
• Your delicious Bread Pakoras are ready now. Serve and eat them along with coriander chutney.