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.