Indian eggs in a curry cream sauc

1/7 Simon and Maren Mittal

Indian eggs in a curry cream sauce by Madhur Jaffrey

serve as a “wet” main dish with rice

1 onion, chopped
1 green chili, chopped
1 c heavy cream
1 T lemon juice
1 t ground, roasted cumin seeds
pinch of cayenne
½ t salt
¼ t garam masala
2 t tomato paste
⅔ c chicken broth
6-8 hard boiled eggs, peeled and sliced in ½
½ fresh coriander, chopped (optional)

Heat oil over medium in frying pan.
When hot, add onions and cook until soft.
Add green chili and cook for 1 minute.
Add in cream, lemon juice, cumin, cayenne, salt, garam masa, tomato paste, and broth. Bring to a simmer.
Add in the egg halves carefully and spoon sauce over the halves.
Cook on medium heat for 5 minutes and keep spooning sauce over eggs. Sauce will thicken.
Garnish with fresh coriander if desired.

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 …..