Thursday, November 19, 2009

Alfredo Sauce

Ingredients
MainSpices
1/2 cup MaidaFresh Parsely
1/2 cup Parmesan CheeseFresh Sage
1/4 cup ButterBlack Pepper
1/2 cup Whipping CreamSalt

Method
Melt the butter in a pan and saute some finely chopped parsley and 2-3 whole sage leaves.
Add the maida flour and blend with the butter.
Keep stirring to roast the flour until light pink and aromatic and add 1 cup water.
Use an egg beater to remove any lumps.
Once it starts to bubble, add in the whipping cream, salt and fresh ground black pepper.
Add the parmesan cheese and keep stirring until the cheese melts and you have a smooth lump free sauce.
Use on any pasta or noodles.

Stuffed Mushrooms

Ingredients
MainSpices/TadkaGeneric
15-20 large Mushrooms1 tsp Dried OreganoOlive Oil
2 large Tomatoes2-3 medium JalapenoesSalt
1 small Eggplant1 tsp Ginger Shavings
1 small Onion1 tsp Minced Garlic
Marinara SauceBasil
Cheddar Cheese

Method
Click here for the recipe to Marinara Sauce.
Finely chop the onion and eggplant.
In a pan, heat 3-4 tsp Olive oil and rast the ginger and garlic.
Add the onions and jalapenoes and carmelize with 1/2 tsp sugar.
Once they are brown add the eggplant, some dried oragano and salt.
Cook on medium heat until the eggplant is half cooked.
Cut off the stack of all the mushrooms and scrape out the insides to make room for stuffing.
Pre-heat the oven to 350 degrees.
Fill each mushroom with 1 tbsp of the eggplant and line them up on a greased baking tray.
Bake the mushroom for about 15 minutes until they are brown and tender.
Remove the tray and set the mushrooms in an oven safe large plate.
Top each mushroom with some cheddar cheese and pour the marinara sauce generously over the mushrooms.
Broil this plate on low for about 3-5 minutes until the cheese melts and the sides start to brown a little.
Do the broiling just before serving the dish. This dish can be prepared a few hours in advance and left in the oven and the broiling can be done just before serving.
Top with some fresh Basil before serving.
Notes
The stuffed mushrooms can also be topped with alfredo sauce while broiling. Find the recipe here for Alfredo Sauce.

Veggie Puffs



Ingredients
MainSpices/TadkaGeneric
Puffed Pastry Sheets3-4 Green ChilliesOil
1 large Potato1 pinch TurmericSalt
1 cup Peas1 pinch Garam Masala
2 medium Carrots1 tsp Grated Ginger
1 large Capsicum1 tso Minced Garlic
1 small OnionTomato Sauce
1 tsp Kitchen King
1 tsp Jeera
Fresh Dhania

Method
Peel the vegetables and finely chop them.
In a skillet, splutter the jeera in 2 tbsp oil until dark.
Add the turmeric, green chillies, garam masala, gingre and garlic and saute for 1/ a minute.
Add the finely chopped onions and saute until pink.
Add the capsicum, peas, carrots and potatoes and cook on medium until 1/2 cooked.
Add salt, kitchen king and 2-3 tbsp Tomato Sauce. (I use Maggi hot-n-sweet)
Saute for another minute or so and turn the heat off.
Add in some finely chopped dhania.
Thaw the pastry sheets and lay one sheet out on a flat surface.
place 2-3 tbsp of the vegetables with an inch between each filling.
Place another pastry sheet on top and press them in in the gaps.
Cut into square puffs with filling and seal all the ends with a dab of water.
Pre-heat oven to 350 degrees.
Grease a baking sheet with some oil and place the puffs on the sheet 1 inch apart.
Spray some more oil on top and bake for about 20 minutes until golden and flaky.
Serve hot with any ketchup/sauce/chutney.

Cabbage Onion Pakodas

Ingredients
MainSpices/TadkaGeneric
1 cup Shredded Cabbage1 tsp Red Chilli PowderOil
1 large Onion1 pinch HingSalt
1 cup Besan1 pinch Turmeric
1 pinch Saunf Powder

Method
Cut the onion into very thin long slices.
Toss the onions and the shredded cabbage together in a large bowl.
add the besan, red chilli powder, turmeric, hing, saunf powder and some salt.
Mix well by hand without adding any water.
Once the vegetables are well blended with the besan and masalas, cover them with a lid and let it sit for about 20-30 minutes.
The besan will become a little pasty from the moisture of the onions and the salt.
Mix again with hand and heat some oil for frying in a wok.
Mould the batter into small loose pakodas by hand and drop them into the oil one by one.
Moulding them too tight will leave the cores uncooked.
Drop only as many pakodas as there is room without crowding.
Fry on all sides until golden and drain on a paper towel.
Serve hot.

Stuffed Chilli Bajji

Ingredients
MainSpices/TadkaGeneric
6-8 Anaheim Peppers1 pinch HingOil
1 large Potato1 pinch TurmericSalt
1 cup Besan1 pinch Aamchur
1 tsp Jeera

Method
Pressure cook the potato, peel the skin and mash it.
Splutter the jeera in 2 tsp oil until dark.
Add the turmeric and hing and turn off the heat.
Saute in the ehat of the pan for a 10-20 seconds.
Add this jeera to the mashed potato and blend along with some salt.
Wash the anaheim peppers and slit open from one side.
Fill in the potato filling into the pepper and close again.
Prepare all the peppers with the filling.
Make a viscous paste of the besan with abt a cup of water and some salt.
Heat oil in a wok for deep frying.
Dip each pepper into the besan batter and coat well on all sides.
Drop into the hot oil and fry until golden on all sides.
Remove and train on a paper towel.
Serve hot with ketchup or any chutney/sauce.

Pudina Raita

Ingredients
MainSpices/TadkaGeneric
1/4 cup Mint Leaves2 Green ChilliesOil
2 cups Yoghurt1 pinch Chat MasalaSalt
Fresh Dhania1 pinch Hing

Method
Grind the mint leaves and green chillies into a fine thick paste using 203 tbsp water.
Beat the yoghurt in a bowl to make it smooth.
Add the mint-chilli paste and a pinch of hing and chat masala.
Add salt and blend well.
Garnish with fresh dhania and serve chilled.

Tuesday, November 17, 2009

Naankhatai

Ingredients

MainSpices
1/3 cup Maida1 pinch Baking Soda
1/3 cup Sooji (Fine)1/4 tsp Elaichi Powder
1/2 cup Chickpea Four1/2 cup Unsalted Butter
2/3 cup Sugar
Sliced Nuts
1 pinch Salt


Method
In a bowl, mix the all-purpose flour, gram flour, sooji, baking soda and cardamom powder and set aside.
Set the butter out 2-3 hours to come to room temperature. Do not melt.
Add butter and sugar in a mixing bowl and beat for two to three minutes until light and fluffy.
Add the flour mix, salt and elaichi powder to butter and sugar mixture and knead them together to make smooth dough.
Divide the dough into about 20 equal smooth balls.
Lightly press each ball between your palms to give it a nankhatai shape. (About ¾ inch thick)
Line them in a cookie sheet greased lightly with butter.
Use a parchment paper below the cookie sheet so the cookies do not get burnt from the bottom.
Top with some sliced cashews or almonds and press them into the cookie lightly.
Pre-heat the oven to 350 degrees.
Bake for about 12-15 minutes or until light golden.
Let it cool for a few minutes before removing from the cookie sheet.

Corn Fritters

Ingredients
MainSpices/TadkaGeneric
1 can Kernel Corn1 pinch Red Chilli PowderOil
1/4 cup Maida1-2 drops Soy SauceSalt
1-2 Scallions2 Green Chillies
1 small Capsicum

Method
Very finely chop the capsicum, green chillies and scallions including the green part.
Assemble them in a bowl and add the corn and maida.
Add salt, red chilli powder, soy sauce and 1/4 cup water and blend well into a thick batter.
In a shallow pan, heat 4-5 tbsp oil and drop the batter to shallow fry.
Use approximately 2 tbsp of batter for each frittata.
Lift to see if the bottom side has cooked and flip when it has turned golden.
Shallow fry both sides, remove and drain on a paper towel.
Serve hot with schezuan sauce/ketchup.

Marinara Sauce

Ingredients
MainSpices/TadkaGeneric
3 medium TomatoesCrushed Red ChilliOlive Oil
Fresh BasilBlack PepperSalt
Fresh Dhania2 mild JalapenosSugar
1 small Onion2-3 cloves Garlic
Dried Oregano

Method
Finely chop the garlic, onions, jalapenoes and tomatoes.
In a skillet heat olive oil and saute the garlic and onions with a tsp of sugar and carmelize on low heat.
Add the tomatoes, crushed peppers, black pepper, salt and jalapenoes.
Saute until it gets really mushy.
Add some dried oregano and finely chopped basil and dhania.
Simmer for a minute and turn the heat off.
Let it cool completely. Store in the fridge in an airtight container.

Tomato Raita



Ingredients
MainSpices/TadkaGeneric
2 medium Tomatoes1 split Green ChilliOil
2 cups Yoghurt1 tsp Mustard SeedsSalt
Fresh Dhania1 tsp Urad Dal
1 pinch Hing
1 pinch Turmeric
3-4 Curry Leaves
1 tsp Grated Ginger

Method
Finely Chop the tomatoes.
In a skillet, splutter the mustard seeds in 2 tsp oil.
Add urad dal and roast until golden.
Add curry leaves, ginger, hing, turmeric and finely chopped green chilli.
Add the tomatoes and cook until mushy.
In a bowl, blend the yoghurt to make it smooth.
Add the cooked tomatoes with the tadka, salt and blend well.
Garnish with fresh dhania and serve.

Cucumber-Onion Raita



Ingredients
MainSpices/TadkaGeneric
1 small Onion1 tsp Mustard SeedsSalt
1 small Tomato1 pinch HingOil
1 medium Cucumber3-4 Curry Leaves
Fresh Dhania1 Green Chilli
Yoghurt1 pinch Chat Masala

Method
Finely chop the green chillies, onion, tomato and cucumber.
Take about 2 cups yoghurt in a bowl and beat until smooth.
Add the cucumber, tomato and onion.
In a skillet, splutter mustard seeds in a tsp of oil.
Add the curry leaves, green chillies and hing and saute for 1/2 a minute.
Add this tadka to the raita.
Garnish with a pinch of chat masala and finely chopped dhania and serve.

Bissi Bele Bhath



Ingredients
MainSpicesGeneric
2 cups Sona Masoori Rice1 pinch HingGhee
1/2 cup Tur Dal1 pinch TurmericSalt
1 cup Squash cubes1 tbsp Jaggery
1 small Bell Pepper3 tbsp Dhania Seeds
1 medium Tomato6-8 Dry Red Chillies
2-3 Drumstick pieces1 tbsp Chana Dal
1/2 cup peas1/4 cup Coconut
1 small Eggplant1 tsp Methi Seeds
1 medium carrot1 tsp Mustard Seeds
3-4 medium Okra6-8 Curry leaves
1 small Onion







Method
Chop all vegetables into 1-inch pieces.
In a small skillet, roast the dry red chillies, dhania seeds, methi seeds and chana dal until golden.
Grind this into a fine paste along with the coconut and 1/2 cup water.
In a pressure cooker pan, add 2 tbsp of ghee and let the mustard seeds and curry leaves splutter.
Add the onions and saute for about 3-5 mins before adding the rest of the vegetables.
Cook for about 10 mins or until all the vegetables are half cooked.



Add in 2 cups of Sona Masoori rice, 1/2 cup Tur Dal and 9 cups of water.
Add the turmeric, hing, salt, jaggery and coconut chilli paste.
Close the cooker and cook for about 4 whistles.
Garnish with Ghee and serve.

Veg Manchurian

Ingredients
MainSpices/TadkaGeneric
Corn FlourSoy sauceOil
3-4 Scallions4-6 Green chilliesSalt
Schezuan SauceBlack Pepper
Stir-Fry Sauce1 tsp Red Chilli Powder
1 cup Shredded Cabbage
1/2 cup Grated Carrots
1/2 cup Grated Capsicum
1 large Potato

Method

Boil the Potato and mash.
Assemble the cabbage, capsicum, carrots and potato in a large bowl and add 4 tbsp Corn Flour.
Add 1 tsp soy sauce, 1 tsp red chilli powder, a pinch of freshly ground black pepper, salt.
Add 3-5 tbsp water and make a stiff dough.
Mould into small balls to make manchurians.
In a plate, spread some corn flour and dust each ball with some flour.
Deep fry until golden on all sides and remove and drain on a paper towel.
Finely chop the green chillies and scallions incuding the green part.
In a wok, heat 2-3 tsp oil and saute the green chillies and scallions on medium heat for a couple of minutes.
Add 1 tbsp Stirfry sauce.( I use Ching's).
Add 1 tbsp Schezuan Sauce. (Find recipe here)
Add1/2 tsp soy sauce and salt and saute for a couple minutes.
Dissolve 3-4 tbsp Corn Flour in 1/2 cup water and beat to make a lump free paste.
Add this to the wok and cook until the sauce thickens.
Add salt if necessary. (Test before adding since the sauces have salt too.)
Add in the fried manchurians just before serving.
Garnish with fresh scallions and serve.

Khichdi



Ingredients

MainSpices/TadkaGeneric
1 cup Split Moong (With Skin)1 tbsp JeeraButter
1 cup Sona Masuri Rice2 Bay LeavesSalt
1/4 cup Moong Dal(with skin)2 Cloves
Vegetables of choice1 pinch Cinnamon
1 pinch Garam Masala
1 tsp Dhania Jeera Powder
3 split Green Chillies
1/2 tsp Turmeric
4-6 Curry Leaves




Method
In a pressure pan, heat 2 tbsp butter, roast the jeera until dark and reduce the heat to low..
Add the bay leaves, cloves, cinnamon, garam masala, dhania jeera powder, green chillies, turmeric and curry leaves.
Add the vegetables and saute for 3-5 minutes.
Add the moong dal, rice, moong dal and salt and saute until the rice starts to get transparent and aromatic.
Add 7 cups of water and pressure cook the khichdi for about 3-4 whistles and serve.
Khichdi ke chaar yaar….Ghee, Papad, Dahi, Achaar !!!

Eggplant Thogayal

Ingredients
MainSpices/TadkaGeneric
1 large Eggplant2 tbsp Urad DalTil Oil
Fresh Dhania6-8 Dry red ChilliesSalt
1 pinch Hing
4-6 pcs Tamarind
4-6 Curry Leaves

Method
Wash and pat dry the eggplant.
Poke small deep holes all over the eggplant using a skewer or a fork.
Rub some oil on the surface and roast the eggplant on direct fmale.
Keep turning it to cook evenly and roast until the skin starts to shrink and the eggplant softens.
Let it cool completely.
In a skillet, roast the red chillies, urad dal, tamarind and hing .
Peel the skin off the eggplant.
Blend the eggplant, urad dal, tamarind, red chillies hing and some salt into a fine paste.
Splutter mustard seeds and curry leaves in Til oil and blend into the thogayal.
Garnish with fresh dhania and serve.

Paruppu Thogayal

Ingredients
MainSpices/TadkaGeneric
1 cup Tur Dal6-8 Dry Red ChilliesTil Oil
1/2 cup Chana Dal1 pinch HingSalt
1/4 cup Coconut4-6 Curry leaves
1 tsp Mustard Seeds
3-4 pcs Tamarind

Method
In a skillet, heat 2-3 tsp oil and roast the dals until golden.
Remove the dals and let them cool.
In the same skillet, saute the dry red chillies, hing and tamarind for a few minutes on low heat.
Grind the coconut, dals, tamarind, chillies and hing into a thick paste and mix in some salt.
Splutter mustard seeds and curry leaves in Til oil and add the tadka to the thogayal.
Serve hot with Rice/Roti…

Chana Masala

Ingredients
MainSpices/TadkaGeneric
2 cups Kala Chana1 tbsp JeeraOil
1 medium Onion1 tsp TurmericSalt
2 large Tomatoes1 tbsp Chana MasalaButter
1 pinch Garam Masala
1 tbsp Grated Ginger
2 cloves Garlic
Fresh Dhania

Method
Soak the chana overnight and pressure cook in 2 cups water for about 4-5 whistles.
Chop the onion and tomatoes into 1-inch pieces.
In a skillet, heat 2-3 tsp oil and saute the ginger, garlic and onions until translucent.
Add the tomatoes and cook until they get a little soft.
Grind the ginger, garlic, onion and tomatoes into a fine paste without adding water.
In a heavy bottom pan, splutter the jeera is a tbsp of butter.
Add the tomato onion paste and saute for 3-5 minutes on medium heat until it loses some water.
Add turmeric, salt, chana masala, garam masala.
Saute until the masalas lose the raw smell and the ghee starts to separate.
Mash the cooked dal lightly with the back of a heavy spoon and add it into the masala.
Add a cup of water and simmer the pot on low heat convered for about 20 minutes.
Garnish with dhania and serve.

Spring Rolls

Ingredients
MainSpices/TadkaGeneric
1/2 head Cabbage1 pinch TurmericOil
1 medium Capsicum4-6 Green ChilliesSalt
1 long CarrotFresh Dhania
1 small Onion1 tbsp Ginger
Sring Roll Wrappers (OR)
Maida

Method
Chop the vegetables and ginger into thin long slices.
In a pan heat 3-4 tsp oil and saute the onions and ginger.
Add the dhania, capsicum, carrots and cabbage.
Add some salt, turmeric and finely chopped green chillies.
Saute until well cooked.
If you cannot find spring roll wrappers, make a stiff dough of maida with some salt.
Roll out the dough into really thin circles and use them as wrappers.
If using sring-roll wrappers, soak them in warm water 2-3 minutes just before using.
Lay out a wrapper and set some of the vegetable filling on one side.
Start rolling the wrapper from that side making sure the 2 adjacent sides are tucked in.
Seal the ends wit ha little water.
Make all the spring rolls.
Deep fry them until golden and serve hot with ketchup/schezuan sauce.

Idlis

Ingredients
Main
3 cups Sona Masuri Rice
1 cup Urad Gota
1 tbsp Methi Seeds
Dry Yeast (Optional)
Salt

Method
Soak the rice for 6-8 hours.
Soak the Methi Seeds and Urad Dal together for 4-5 hours.
Grind both the rice and urad dal individually into a very fine thick paste using as little water as possible.
Grind the methi seeds with the urad dal.
Both the rice and the urad dal paste should be really viscous and super fine.
Blend them together in a big pot such that it only uses half the pot by volume.
Add 2-3 tsp salt and beat this batter vigorously for a few minute to beat some air into it.
Put on an airtight lid and set it in a warm dark place to fermet for about 8-10 hours.
I usually heat the oven toabout 200 degrees, turn the heat off and place the pot in the warm oven to ferment.
If the weather is too cold, the fermentation can be aided with some yeast.
Dissolve 1 sachet of active dry yeast in 2-3 tbsp of warm water and let it foam for a minute.
Make sure the water is just warm and not too hot or it will kill the yeast.
Add this into the batter before beating it.
After fermenting, the batter should have doubled in volume.
Beat this again to let some of the air out.
Refrigerate immediately if not using right away.
When ready to make idlis, take a portion of the batter and mix in some water in the below ratio:
3 x Batter : 1 x Water
Taste the batter to test the salt and add some if reqd.
Pour into idli moulds and steam for 12-15 minutes.
Serve hot with coconut chutney and sambar.

Semiya Upma



Ingredients

MainSpices/TadkaGeneric
2 cups Semiya1 tsp Mustard SeedsGhee
1 small Capsicum1 tbsp Urad DalSalt
1 small Onion3-4 slit Green ChilliesSugar
1 small Tomato1 tbsp Grated Ginger
1 small Potato1 pinch Hing
1 pinch Turmeric
3-4 Curry Leaves
Fresh Dhania


Method
Roast the semiya in 2-3 tsp ghee until pink and transfer immediately into a cool plate.
Cut the potato in half and thinly slice it. Preferably red potatoes with the skin.
Finely chop the capsicum, onion, tomato and dhania.
Set 4 cups of water to boil in a pot.
In a heavy bottom pan, heat 2-3 tsp ghee and splutter the mustard seeds.
Add the urad dal and roast until golden.
Add the curry leaves, onions, ginger and green chillies and saute until pink.
Add the potatoes and let it cook until half done.
Add the turmeric, hing, capsicum and tomatoes and cook until they start to brown and shrink.
Add salt, dhania and the roasted semiya and saute for a minute.
Add the boiling water and cook open until the semiya is fully cooked and loses all the water.
Sprinkle a tsp of sugar on top and serve.

Rawa Upma



Ingredients
MainSpices/TadkaGeneric
2 cups Sooji (Fine)1 tsp Mustard SeedsGhee
1/4 cup Carrots3-5 Dry Red ChilliesSalt
1/4 cup Peas2 tbsp Chana Dal
1 small Onion1 tbsp Grated Ginger
1 small Tomato4-6 Curry Leaves
1 pinch Hing
1 pinch Turmeric
Fresh Dhania




Method
Finely chop the dhania, carrots, onion and tomato.
In a wide skillet, heat 2 tsp ghee and roast the sooji until aromatic and light pink.
Transfer immediately to a cool plate.
Add 4 cups of water in a pan and boil.
In a heavy bottom pan, heat 3 tsp ghee and splutter the mustard seeds.
Add the broken dry red chillies and chana dal and roast until golden.
Add the ginger, onions, curry leaves and hing and saute until pink.
Add the turmeric, carrots, peas and tomato and saute until almost cooked.
Add the finely chopped dhania, roasted sooji and salt and saute for a minute or so.
Add the boiling water and cook covered for about 3-5 minutes on medium-low heat stirring occasionally.
Remove the lid and cook open for another 2-3 minutes to let out the water.
Once the sooji is well cooked, turn the heat off.
Garnish with a dash of ghee and serve hot with a side of pickle.

Dry Manchurian

Ingredients
MainSpices/TadkaGeneric
1 head Cauliflower (OR)Soy sauceOil
15-20 Baby Corn4-6 Green chilliesSalt
Corn FlourBlack Pepper
3-4 Scallions1 tsp Red Chilli Powder
Schezuan Sauce
Stir-Fry Sauce

Method
This recipe can be made with either cauliflower or baby corn.
If using cauliflower, cut it into 1 inch florets.
In a bowl, add 4 tbsp Corn Flour, 1 tsp soy sauce, 1 tsp red chilli powder, a pinch of fershly ground black pepper, salt and 1 cup water.
Mix well to form a lump-free paste.
Boil water in a pot and cook the cauliflower/baby corn for just 2 minutes and strain immediately. Let the vegetables cool a little.
Heat oil in a wok for frying.
Dip each cauliflower/baby corn in the spiced batter and let it sit in the batter for 1/2 a minute or so and then drop them in the hot oil.
Fry until golden on all sides and remove and drain on a paper towel.
Fry all the vegetables and set aside.
Finely chop the green chillies and scallions incuding the green part.
In a skillet, heat 2-3 tsp oil and saute the green chillies and scallions on medium heat for a couple of minutes.
Add 1 tbsp Stirfry sauce.( I use Ching's).
Add 1 tbsp Schezuan Sauce. (Find recipe here)
Add1/2 tsp soy sauce and salt and saute for a couple minutes.
Add in the fried manchurians just before serving and toss well to coat all sides.
Garnish with fresh scallions and serve.

Schezuan Sauce

Ingredients
MainSpices/TadkaGeneric
5-6 cloves Garlic1 tsp Red Chilli PowderSugar
2-3 Scallions1 tbsp Crushed Red ChilliOil
1/4 cup Fresh Dhania1/4 cup Tomato PureeSalt
Corn Flour1 tbsp Soy Sauce
1 tsp Vinegar
1/2 tsp White Pepper

Method
Finely chop the dhania, garlic and scallions including the green part.
In a skillet, heat 5-6 tsp oil and saute the garlic until brown.
Add the scallions, dhania, crushed red chilli and saute for a couple of minutes.
Add red chilli powder, tomato puree, soy sauce, vinegar, white pepper, a tsp of sugar.
Add a tsp of corn flour to thicken and let it simmer for a few minutes.
This sauce can be stored in an airtight container in the fridge for 7-10 days.

Ghia Kofta

Ingredients
MainSpicesGeneric
1 large Onion2 tsp TurmericOil
2 large Tomatoes3 tsp Red Chilli PowderGhee
1/4 cup Grated Paneer3 pcs Green ChilliesSalt
1 large Ghia1 tsp Garam MasalaSugar
1 tsp Kitchen King
2 pc Bay Leaf
2 pc Moti Elaichi
1 tbsp Fresh Cream
1 pinch Kasoori Methi
3-4 tbsp Maida
Fresh Dhania

Method
For the Kofta:
Peel the Ghia and grate. Tie the grated ghia in a cheesecloth and strain out all the water.
This water can be saved for use as vegetable stock or in recipes for kootu or paatals.
Add salt, a pinch of turmeric, 1 finely chopped green chilli, 1 tsp red chilli powder, grated paneer and some finely chopped dhania leaves.
Mix all the ingredients into a thick dough and make small balls with the palm of your hand.
Dissolve the maida in about 1/2 cup of water and remove any lumps. Add a pinch of salt.
Heat a cup of oil in a small kadhai for frying the koftas.
Dip each kofta inside the maida mixture and coat all sides. Let it sit in the maida for about 30 seconds.
Slowly drop them one by one into the hot oil. Make sure there is sufficient room in the oil.
Frying too many koftas at once could make them break in the oil.
Once they are fried to a golden brown color, remove and set in a paper towel.
For the gravy:
Finely chop the onions, tomatoes, green chillies.
In a skillet, heat about 2 tsp of ghee or white butter and let the jeera seeds splutter in it.
Add the onions, green chillies and a tsp of sugar and saute until it carmelizes.
Add the kasoori methi, Garam Masala Turmeric, Kitchen King, Bay Leaf, Elaichi and 1 tsp Red Chilli Powder and saute until the raw smell disappears.
Add the tomatoes and cook until they are pulpy. Add salt.
Simmer for about 5-8 minutes.
Take about 3 Tbsp of this gravy and grind into a fine paste in the processor and add it back to the skillet.
Drop in the crisp Koftas in to the gravy, season with fresh Dhania and a dash of cream, and serve.

Coconut Thogayal

Ingredients
MainSpices/TadkaGeneric
1 cup Grated Coconut6-8 Dry Red ChilliesOil
1/2 cup Urad Dal1 tsp Mustard SeedsSalt
1/2 cup Fresh Dhania6-8 Curry Leaves
1 pinch Hing
4-6 pcs Tamarind

Method
In a skillet, heat 3-4 tsp oil and roast the urad dal and dry red chillies until gonden.
Add the fresh Dhania and tamarind and saute for a minute or so.
Turn the heat off and add the grated coconut and saute it in the heat of the pan for a minute.
Grind this mixture dry without adding any water to get a moist to semi-dry chutney.
Splutter mustard seeds and curry leaves with some hing.
Garnish the thogayal with this tadka and serve with hot rice.

Ginger Lemon Pickle

Ingredients
MainSpices/TadkaGeneric
2 medium Lemons1 tsp Mustard SeedsOil
2-inch piece Ginger1 pinch HingSalt
1/4 tsp Turmeric

Method
Very finely chop the ginger and lemon saving all the juice that drips while cutting.
Save the juice in a bowl.
In a skillet, heat 2-3 tsp oil, splutter the mustard seeds and hing and add the ginger and lemon.
Add the turmeric and saute just for a minute and remove from the heat. Add this to the bowl with the juice.
Heat 1/2 cup water and when its boiling, pour it on top of the ginger and lemon.
Add some salt and let it sit for about 30-40 minutes.
The hot water with soften the ginegr and lemon.
Once completely cooled, save it in an airtight container and use as pickle with curd rice/idlis…

Cabbage Thogayal

Ingredients
MainSpices/TadkaGeneric
1 head Cabbage6-8 Dry Red ChilliesTil Oil
1 cup Fresh Dhania1 pinch HingSalt
1/4 cup Urad Dal3-4 pcs Tamarind
1 tsp Mustard Seeds
3-4 Curry Leaves

Method
Chop the cabbage.
In a heavy bottom pan, heat 2-3 tsp oil and roast the dry red chillies and urad dal until golden.
Add the cabbage, dhania, hing, tamarind and salt.
Cook open until tender.
Blend this into a fine paste without adding water.
The water from the cabbage should be enough to aid the grinding.
Splutter mustard seeds and curry leaves in 2 tsp Til oil.
Garnish the thogayal with the tadka and serve.

Coconut Chutney



Ingredients
MainSpices/TadkaGeneric
1 cup Grated Coconut4-6 Green ChilliesOil
1/4 cup Dalia (OR)1 pinch HingSalt
1/4 cup Chana Dal1 tsp Mustard Seeds
4-6 Curry Leaves
2-3 pcs Tamarind

Method
Roughly chop the green chillies.
This recipe can be made with either Chutney Dal(Pottu Kadalai) or Chana Dal.
In a small skillet, heat 2-3 tsp oil and add the Dal and green chillies..
Lightly roast them for 1/2 a minute and add the tamarind pieces.
Saute for a minute on low and then remove from heat.
Blend the coconut, roasted dal, tamarind and chillies into a thick fine paste in the blender using 1/2 cup water.
Remove this into a dish and add salt.
In the skillet, heat a tsp of oil and splutter the mustard seeds, curry leaves and hing.
Add this tadka to the chutney and serve with hot idlis/dosas…
Notes
Making the chutney with chana dal increases its shelf life.

Paneer Tikka Masala

Ingredients
MainSpices/TadkaGeneric
250 gms Paneer1 tbsp PanchpuranOil
3 large Capsicum1 pinch TurmericSalt
1 large Onion1 tsp Black Pepper
1 medium Tomato1 pinch White Pepper
1 cup Yoghurt1 tsp Red Chilli Powder
1 pinch Chat Masala
Lemon Juice

Method
Lightly roast the panchpuran masala and grind into a powder.
In a bowl, blend the yoghurt, fresh ground black pepper, white pepper, red chilli powder, chat masala, salt and panchpuran.
Chop the panner, onion, tomato and capsicum into 1 inch cubes.
Choose bell peppers of different colors to make it more flavourful and appetizing.
In a large bowl, assemble all the veggies together and pour the spiced yoghurt on top.
Toss well to coat all the vegetables on all sides.
Let this marinate for about 30-45 minutes.
Pre-heat the oven to 350 degrees.
Line a baking sheet with foil and grease it with some cooking oil.
Pour the marinated vegetables into the sheet and spread to cook evenly.
Cover with a foil and bake for 30 minutes.
Remove the cover and toss the vegetables a little.
Now bake again for about 10 minutes tossing every 3 minutes or so.
Once it all the vegetables are cooked, broil on low for a 2-3 minutes until it gets brown and crisp.
Garnish with lemon juice and serve.
Notes:
The marinated vegetables can also be cooked on stove stop or set in skewers for a barbeque.

Ragda Pattice

Ingredients
MainSpices/TadkaGeneric
2 cups Yellow Vatana1 tsp Mustard SeedsOil
1 small Onion2 Green chilliesSalt
2 large Tomatoes1 tbsp Grated Ginger
Thin Crisp Sev1 clove Garlic
Dhania Chutney1 pinch Garam Masala
Tamarind Date Chutney1 pinch Turmeric
Garlic Chutney1 tsp Kitchen King
1/2 tsp Red Chilli Powder
1 pinch Chat Masala
1/2 tsp Aamchur
1 tsp Jeera Powder
Fresh Dhania
Lemon Juice

Method
Find Tikki recipe here - Aloo Tikki Chole.
Soak the vatana overnight and pressure cook with 2 cups water for about 4-5 whistles.
Finely chop the onions, green chillies, ginger and tomatoes.
In a heavy bottom pan, splutter the mustard seeds in 2 tbsp oil and saute the ginger garlic and green chillies.
Add the onions and saute until pink.
Add the turmeric, kitchen king, red chilli powder, jeera powder, aamchur and chat masala.
Saute until the oil starts to separate.
Add the tomatoes and cook until mushy.
Add the cooked dal, salt and simmer on low heat for about 30- 40 minutes stirring occasionally.
To assemble:
Place two tikkis on a plate.
Pour Ragda generously on top.
Add a dash of all three chutneys.
Garnish with fresh dhania, lemon juice and sev.

Dal Makhani

Ingredients
MainSpices/TadkaGeneric
1 cup Rajma3-4 Green ChilliesButter
1 cup Whole Urad Dal1 clove GarlicSalt
1 medium Onion1 tbsp Grated GingerSugar
2 large TomatoesCinnamon
Fresh Cream3-4 Cloves
5-6 Elaichis
1 tbsp Dhania Jeera
2 Bay Leaves
1 tsp Turmeric
1/2 tsp Aamchur
1 tsp Red Chilli Powder
Fresh Dhania

Method
Soak the dals overnight in wtaer and pressure cook them in 3 cups water for about 4 whistles.
Lightly roast a 1-inch stick of cinnamon, elaichi and cloves and grind them into a fine powder.
Finely chop the onion and tomatoes.
Grind the ginger, garlic and green chillies into a thick smooth paste.
In a heavy bottom pan, add 2-3 tbsp butter and melt.
Add the ginger-garlic-chilli paste and saute until it loses the raw smell.
Add the bay leaves and onions and saute until pink.
Add the tomatoes and cook until mushy.
Add turmeric, dhania jeera, red chilli powder, aamchur, 1/2 tsp of the cinnamon-elaichi-clove masala and another tbsp butter and blend well.
Cook this on medium low heat until the ghee starts to separate.
Add the cooked dals and a cup of water and bring this to a boil.
Once boiled, simmer on very low heat for about 30 minutes covered to let the lentils soak in all the flavour.
Garnish with fresh dhania, cream and some ginger shavings and serve hot with roti/naan/rice…

Tamatar Pyaaz Ka Shorba




Ingredients
MainSpices/TadkaGeneric
1/2 can Tomato Puree1 tbsp JeeraSugar
1/4 Onion1/2 tsp Dhania SeedsButter
White Pepper PowderSalt
Fresh Groung Black Pepper
2 Split Green Chillies
Cinnamon
Elaichi
Cloves
Jaggery

Method
Chop the onion into very thin slices.
In a skillet, heat 2 tsp butter and let it melt.
Add the jeera and roast until dark.
Add the dhania seeds and roast lightly.
Add the onions and a tsp of sugar and saute on medium heat until it carmelizes and gets brown.
Add the white pepper and freshly ground black pepper.
Add the split green chillies and saute.
Add a 1-inch stick of cinnamon, 6-8 elaichis and 3-4 cloves in the blender and make a fine powder.
Add 1/4 tsp of this powder to the onions.
This powder can be saved in an airtight container for use in masala chai and some punjabi dishes. Once the ground masala is added, saute until aromatic and turn the heat off and let the onions cool completely.
Blend the onions with 1/2 cup water into a very fine paste.
In a heavy bottom pot, blend 1 tbsp jaggery, tomato paste, onion paste and 8 cups of water and bring to a boil.
Once it boils, turn the heat off and let it cool for a couple of minutes.
Strain this soup into another pot to get a very smooth texture. The masalas left in the strainer can be used in any subzi.
Bring the filtered soup back to a boil, add salt and simmer for about 10 minutes so it reduces a little.
Garnish with croutons and serve hot.
Notes:
If tomato puree is not available, blanch 3-4 large tomatoes, peel the skin off and puree in the blender. That should yeild about 1/2 a can of puree.

Monday, November 16, 2009

Gujarati Kadhi

Ingredients
MainSpices/TadkaGeneric
2 tbsp Chickpea Flour1 tbsp Grated GingerSalt
1 cup Yoghurt3-5 Green ChilliesSugar
4-6 Curry LeavesGhee
1 tsp Mustard Seeds
1 tsp Jeera
2 Dry Red chillies

Method
Make a fine paste of ginger and chillies using little to no water.
Blend the chickpea flour, yoghurt, ginger chilli paste, 1 tsp Sugar and salt and a cup of water.
Heat this in a heavy bottom pan on medium and keep stirring to keep it lump-free.
Once it boils turn the heat off.
Splutter the mustard seeds, jeera and broken dry red chillies in ghee and add this tadka to the kadhi.
Garnish with finely chopped fresh dhania and serve with hot rice.

Onion Tomato Gotsu

Ingredients
MainSpices/TadkaGeneric
1 large Onion1 tsp Mustard SeedsTil Oil
2 medium Tomatoes4 tbsp Chana DalSalt
Tamarind6-8 Curry Leaves
1 tbsp Grated Ginger
1 tsp Hing
1 tbsp Sambar Powder
1 tsp Red Chilli powder
2 tbsp Jaggery

Method
Finely chop the onion and tomatoes.
In a heavy bottom pan, splutter the mustard seeds, curry leaves and hing in Til Oil
Add the Chana Dal and roast until golden.
Add the onions and ginger and saute on medium heat for 8-10 minutes until pink and translucent.
Add the tomatoes and cook until they turn pulpy.
Add the jaggery, sambar powder, red chilli powder, salt, turmeric and another tbsp of Til oil.
Dissolve tamarind paste in 1 cup water and add this to the tomatoes.
Simmer this until the gotsu thickens and oil separates to the top.
Serve hot with Ven Pongal or steamed rice.

Avial

Ingredients
MainSpices/TadkaGeneric
Squash1 cup Grated CoconutCoconut Oil
French Beans8-10 Green ChilliesSalt
Carrots2 tsp Mustard Seeds
Drumsticks8-10 Curry Leaves
White Pumpkin1 tsp Hing
Peas1/2 tsp Turmeric
Yam
Snake Gourd
3 cups Yoghurt (OR)
4 cups Buttermilk

Method
Avial is a stew of melon-family and winter vegetables in a coconut/yoghurt base.
This can be made with any or all of the vegetables listed above.
Cut the vegetables into 1 inch pieces to yeild about 6 cups of vegetables
Boil them with salt and turmeric and 4 cups water covered on medium heat.
Grind the coconut and green chillies into a fine paste and add it to the vegetables when they are about half done.
Blend yoghurt with 1 cup water.
Do not add water if using buttermilk.
Once the vegetables are well done, add the yoghurt to the pot and cook for a few minutes. Do not boil.
Turn the heat off as soon as bubbles start to foam.
Splutter mustard seeds, hing and curry leaves in coconut oil.
Garnish the avial with this tadka and serve.

Mendiya Kuzhambu



Ingredients
MainSpicesGeneric
1 cup Cut Vegetables1 tsp Mustard SeedsTil Oil
Fresh Dhania1 tbsp Methi SeedsSalt
4-6 Curry leaves
Tamarind
2 tbsp Sambar Powder
1 tsp Vathal Kuzhambu Powder
1 tsp Turmeric
1 pinch Hing
1 tbsp Jaggery


Method
This recipe can be made with or without vegetables.
Vegetables to use could be Onion/Squash/Bhindi/Baingan/Carrots…
If using Tamarind paste, dissolve 1 tbsp in 4 cups water.
If using fresh tamarind, make a concentrated extract of a lemon sized ball in 4 cups water.
In a heavy bottom pan, heat 3-5 tsp Til oil and splutter the mustard seeds.
Add the Methi Seeds and roast until light golden.
Add the curry leaves, hing and vegetables if using any.
Add the tamarind water, turmeric, vathal kuzhambu powder, sambar powder, jaggery and salt.
Bring this to a boil.
Let it boil for 2-3 minutes and then let it simmer for about 15-20 minutes or until it is reduced to 2/3rds.
Add another 2-3 tsp of Til Oil, cook for a couple more minutes and turn the heat off.
Garnish with Fresh Dhania.
This can be stored in the fridge for upto 2 weeks.
Serve with Hot Rice/Dosa/Idli..

Karamani Dal

Ingredients
MainSpices/TadkaGeneric
1 cup Karamani1 tbsp JeeraGhee
1 large Tomato5-8 Curry LeavesSalt
1 pinch Hing
1 pinch Turmeric
1 tbsp Sambar Powder
Fresh Dhania
Lemon Juice

Method
Soak the Karamani overnight and pressure cook it for 3-4 whistles.
In a heavy bottom pan, add 2 tsp ghee and splutter the jeera, hing and curry leaves.
Add finely choppoed tomatoes and cook until pulpy.
Add turmeric, salt, sambar powder and cooked dal nad boil for a couple minutes.
Garnish with fresh dhania and lemon juice and serve.
This recipe can also be made with Soya Beans

Cabbage Kootu

Ingredients
MainSpices/TadkaGeneric
1 head Cabbage1 tsp Mustard SeedsGhee
1 tbsp Urad DalOil
4-6 Curry LeavesSalt
1 pinch Turmeric
1 pinch Hing
4-6 Dry Red chillies
1/4 cup Grated Coconut
Jeera

Method
Finely chop the cabbage.
Boil the cabbage with 3 cups water, turmeric and salt.
Grind the red chillies and coconut with 2 tbsp Jeera and 1/2 cup water into a fine paste.
Once the cabbage is half cooked, add this coconut paste to it and conitue to cook until well done.
Splutter the mustard seeds, 1 tsp Jeera, urad dal, hing and curry leaves in ghee and add this tadka to the kootu.
Serve hot with Rice/Roti…

Mysore Rasam

Ingredients
MainSpices/TadkaGeneric
1/2 cup Tur Dal2 tsp Dhania SeedsGhee
2 medium Tomatoes1 tsp Tur DalSalt
Tamarind3 tsp Grated Coconut
1 tsp Jeera
1/2 tsp Black Pepper
5-6 Dry Red Chillies
1 tsp Mustard Seeds
1 pinch Turmeric
1 pinch Hing
4-6 Curry Leaves
1 tsp Jaggery
Fresh Dhania

Method
Roast the dhania seeds, tur dal, jeera, pepper, red chillies, coconut in ghee until they lose their raw smell.
Grind this into a very fine thick paste using 1/2 cup water.
Finely chop the tomatoes and crush them lightly by hand in 1 cup warm water.
Make an extract of a lemon sized ball of tamarind in about 6 cups of water.
Boil the tomato in the tamarind water with turmeric, jaggery and salt.
Add the ground paste and simmer on medium heat until it reduces to about 5 cups.
Pressure cook the Tur Dal in 2 cups water and mash lightly.
Add the tur dal to the rasam and turn off the heat.
In a skillet, splutter the mustard seeds, jeera, hing and curry leaves in ghee.
Add this tadka to the rasam.
Garnish with Fresh Dhania and serve.

Whole Moong Dal

Ingredients
MainSpices/TadkaGeneric
1 cup Whole Moong1 tbsp JeeraGhee
1 small Onion1 pinch HingSalt
1 large Tomato1 pinch Turmeric
1 tbsp Grated Ginger
1 pinch Garam Masala
3-4 Green Chillies
Fresh Dhania
Fresh Cream

Method
Soak the Moong overnight.
Pressure cook the soaked moong for about 4-5 whistles.
In a pan, heat 2-3 tsp ghee and splutter the jeera.
Add the green chillies, garam masala, hing, turmeric, onion and ginger and saute until its pink.
Add the tomatoes and cook until mushy.
Add the cooked Dal and salt and boil for 2-3 minutes.
Garnish with fresh cream and dhania and serve.
This recipe can also be cooked with Moth Beans or Masoor Dal

Methi Dal

Ingredients
MainSpices/TadkaGeneric
1 bunch Methi Leaves1 tsp Mustard SeedsGhee
1 cup Chana Dal2 tsp JeeraSalt
1/2 cup Split Moong Dal6-8 Curry Leaves
1 small Onion3 split Green Chillies
1 large Tomato1 pinch Hing

1 pinch Turmeric

1/2 tsp Goda Masala

1 pinch Aamchur

1 tbsp Grated Ginger

1 clove Minced Garlic

Fresh Dhania

Method
Soak the chana dal nad moong dal in warm water for about 30 minutes.
Wash and drain the methi leaves and finely chop them.
Boil the dals with 3 cups water covered on medium heat for about 20 minutes.
Finely chop the onion and tomato.
In a pan, heat 2 tsp Ghee and splutter the mustard seeds and jeera.
Add the green chillies, curry leaves, hing, turmeric, onion, garlic and ginger and saute until it turns pink.
Add the methi leaves, goda masala, aamchur and salt and saute until it is well cooked and wilted.
Lightly mash the boiled dal with the back of a heavy spoon and add it along with its water to the methi.
Boil for a minute and turn the heat off.
Garnish with fresh dhania and serve.

Friday, November 13, 2009

Rajma


Ingredients
MainSpices/TadkaGeneric
2 cans Kidney Beans1 tsp JeeraOil
1 medium Onion1 tsp Mustard seedsSalt
2 small Tomatoes1 tbsp grated GingerSugar
1 tbsp minced Garlic
1 Bay Leaf
2 Moti Elaichis
1 pinch Garam Masala
2 pc Cloves
1 tbsp Rajma Masala
1 tbsp Dhania Jeera Powder
1 tsp Red Chilli powder
1 tsp Turmeric
Fresh Dhania
Fresh Cream


Method
Wash the Kidney beans and pressure cook them in 2 cups water for about 4 whistles.
If using dry beans, soak them in warm water for about 4-6 hours and then pressure cook them.
Slice the onion into very thin slivers.
Finely chop the tomatoes.
In a heavy bottom pan, heat 3-4 tsp Oil and splutter the mustard and jeera.
Add the ginger and garlic and saute until the raw smell disappears.
Add the bay leaf, cloves, moti elaichi and onions and a tsp of sugar and saute on a medium flame for two minutes and let then it carmelize for 5-7 minutes on a low flame.
Add the tomatoes and saute on medium flame until they start to get pulpy.
Add the turmeric, Rajma masala, Dhania Jeera Powder, Garam Masala, Red chilli powder and 1 tsp Tamarind Paste and saute on medium flame until the masalas are well integrated and the oil starts to separate.
Take 3-4 tbsp of the pressure cooked beans and mash them with a heavy spoon.
Add the main beans and the mashed beans to the gravy along with the water it was cooked in.
Add salt and simmer this on a low flame for about 10-15 minutes to let the beans soak the gravy.
Garnish with fresh Dhania and a dash of cream and serve.

Thursday, November 12, 2009

Creamy Palak Paneer



Ingredients

MainSpicesGeneric
1 bunch Spinach1 tbsp Grated GingerGhee

150 gms Paneer

1 tsp TurmericSalt
1 small Onion1 tsp Red Chilli PowderSugar
1 large Tomato1 tsp Dhania Jeera Powder
1 pinch Aamchur
1 pinch Garam Masala
1 tsp Kitchen King
Fresh Cream





Method
Finely chop the onions and tomatoes.

Cut the paneer into 1/2 inch cubes.
Heat a tbsp of ghee in a heavy bottom pan and add the ginger and onions.
Saute until it turns pink.
Add the tomatoes and cook until mushy.

Add all the masalas and cook until the ghee leaves the sides.
Add the roughly chopped palak and saute until it starts to wilt.
Turn the heat off and let it cool for 15-20 mins.
Puree this in the blender into a smooth paste.
Heat a tbsp of ghee in the pan.
Add the paneer and roast until the paneer is golden on all sides.
Add the spinach tomato puree,salt and bring to a boil.
Garnish with a dash of fresh cream and serve.

Aloo Matar

Ingredients
MainSpicesGeneric
2 large Potatoes1 tbsp JeeraGhee
1 cup Peas1 Bay LeafSalt
1 small Onion2 small ElaichisSugar
2 medium Tomatoes1 pinch Garam Masala
1 Dry Red Chilli
1 tbsp Grated Ginger
1 tsp Turmeric
2 tsp Red Chilli Powder
1 tsp Dhania Jeera Powder
Fresh Dhania
Lemon Juice

Method
Peel the potatoes and cut into 1 inch cubes.
Finely chop the onions and tomatoes.
Ina heavy bottom pan, heat 2 tbsp Ghee and roast the Jeera until dark.
Add the bay leaf, elaichi, garam masala and dry red chilli and roast until dark.
Add the onions, ginger and a tsp of sugar and saute until it carmelizes.
Add the tomatoes and cook until it turns mushy.
Add the red chilli powder, dhania jeera powder, turmeric and salt and saute until the ghee separate.
Add the potatoes and cook covered for about 10 minutes stirring occasionally.
Once the potatoes are half done, add the peas and 2 cups water and cook open until it loses some of the water but is still a little mushy.
Garnish with fresh dhania and a dash of lemon juice and serve.

Raw Plantain Bhaji

Ingredients
MainSpicesGeneric
2 large Raw Plantains1 tsp Mustard SeedsOil
1 tbsp Urad DalSalt
4-6 Curry Leaves
1 pinch Hing
1 tsp Turmeric
1 tbsp Red Chilli Powder

Method
Peel the plantains and cut into 1/4 inch cubes.
Rub some coconut oil on the palms before chopping to avoid the stickiness.
Pressure cook the plantain with salt and turmeric for about 2 whistles.
In a wok, splutter the mustard seeds and roast the urad dal until golden.
Turn the heat off and add the curry leaves, hing, turmeric and chilli powder and saute in the heat for a minute.
Add the plantains and mix gently to coat all sides with the masala.
Toss gently so it doesn’t get too mushy.
Get the heat back on medium and cook until the plantain loses the water.
Roast until crisp and brown and serve.

Snake Gourd Bhaji

Ingredients
MainSpicesGeneric
2 Long Snake Gourds1 tsp Mustard SeedsOil
1 tbsp Urad DalSalt
1 pinch Hing
3-5 Dry Red Chillies
4-6 Curry Leaves
1 pinch Turmeric
2-3 tbsp Grated Coconut

Method
Slit the snake gourd in the middle and scoop out the seeds and mushy strands.
Cut it into thin slices.
In a wok, splutter the mustard seeds and roast the urad dal until golden.
Add the curry leaves, hing and dry red chillies and saute until medium dark.
Add the snake gourd, turmeric and salt and cook open until it loses all the water.
Roast until it starts to brown and shrink a little.
Add fresh grated coconut and toss for a couple minutes on medium heat and serve.

Tendli Tomato Masala

Ingredients
MainSpicesGeneric
1 Lb Tendli1 tsp Mustard SeedsOil
2 medium Tomatoes1 tbsp JeeraSalt
4-6 Curry Leaves
1 pinch Hing
1 pinch Turmeric
1 tsp Grated Ginger
1 tbsp Sambar Powder
Fresh Dhania

Method
Cut the tendli into thin discs.
Splutter the mustard seeds and jeera in a wok and add the hing, turmeric, ginger and curry leaves.
Add the Tendli and salt and cook covered on medium flame for about 8-10 minutes.
Add the sambar powder and toss to coat well.
Add a cup of water and cook for another 3-5 minutes until the sambar powder loses the raw smell.
Garnish with fresh dhania and serve.

Raw Jackfruit Bhaji

Ingredients
MainSpicesGeneric
1 Lb Raw Jackfruit3 tbsp grated coconutCoconut Oil
5-7 Green ChilliesSalt
1 tbsp Mustard Seeds
1 tbsp Urad Dal
4-6 Curry Leaves
1 tsp Turmeric
1 pinch Hing

Method
Finely chop the raw jackfruit.
Pressure cook the vegetable with turmeric and salt.
Grind the coconut and green chillies into a thick paste using very little water.
In a wok, splutter the mustard seeds in coconut oil and roast the urad dal until golden.
Add the curry leaves and hing.
Add the coconut chilli paste and saute for a minute until it loses the raw smell.
Add the cooked jackfruit and cook open on medium heat until it loses the water.
Once it starts to brown and shrink, remove from heat and serve hot with morkuzhambu and rice.

Kosmalli

Ingredients
MainSpicesGeneric
2 Grated Carrots1 tsp MustardOil
1 Grated Beet Root1 tsp Urad DalSalt
1 Grated Cucumber4-6 Curry Leaves
1/4 cup Split Moong Dal2-3 Split Green Chillies
Fresh Dhania1 pinch Hing
1 pinch Turmeric
Lemon Juice
1 tsp Grated Ginger

Method
Soak the moong dal in warm water for about 2-3 hours.
Boil the moong dal for just about a minute so it retains its bite.
Finely chop the Dhania.
In a bowl, toss the moong dal, dhania, grated cucumber, beet and carrots.
In a small skillet, splutter the mustard seeds.
Add the urad dal and roast until golden.
Add the green chillies, hing, turmeric, curry leaves and ginger and saute for 1/2 a minute.
Add this tadka to the salad.
Add salt and mix well.
Add a dash of lemon juice and serve.

Notes
We can also add some yoghurt to this salad to make a raita.

Tinda Bhaji

Ingredients
MainSpicesGeneric
1 Lb Tinda1 tsp Mustard SeedsOil
1 tbsp JeeraSalt
2 Dry Red Chillies
1 tsp Red Chilli powder
1 pinch Hing
1 pinch Turmeric
4-6 Curry Leaves
Fresh Dhania

Method
Wash the Tinda and cut each one into two halves top down.
Slice each half into thin semi-circular discs.
In a wok, splutter mustard seeds and jeera.
Add the dry red chillies and curry leaves and roast until dark.
Add the turmeric, hing, Tinda, salt and red chilli powder and toss to coat all sides.
Cook covered for 5-8 minutes on medium heat.
Once it is tender, open and cook until it loses the water content and starts to shrink a little.
Garnish with Dhania and serve.

Tendli Bhaji



Ingredients
MainSpicesGeneric
1 Lb Tendli1 tsp Mustard SeedsOil
1 pinch HingSalt
4-6 Slit Green Chillies
4-6 Curry Leaves
1 pinch Turmeric
1 tbsp Grated Coconut

Method
Cut the tendli either length-wise or into thin discs.
Splutter the mustard seeds in a wok and add the green chillies, hing, turmeric and curry leaves.
Add the Tendli and salt and cook covered on medium flame for about 8-10 minutes.
Keep tossing every now and then.
Once the Tendli is tender, cook open for another 5-8 minutes until it loses the water and starts to brown.
Garnish with fresh grated coconut and serve.