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.