Recipe Mania

RECIPE FROM : MADHUR JAFFERY's WORLD VEGETARIAN

Ingredients:

1 1/2 Cups Dried Black Eyed Beans
3 tablespoon canola oil
1/2 tsp Cumin seeds
1/2 tsp brown mustard seeds
1 to 2 whole, hot dried red chilies
15-20 Curry Leaves (optional)
1 medium onion - finely chopped
3 to 4 Garlic Cloves - peeled and finely Chopped
4 medium tomatoes - finely chopped
4-5 tablespoons of chopped fresh dill
2 cups Fresh corn kernels
1 1/2 tsp of salt
Method:

Put the oil in a large nonstick pan and place over medium heat.
When hot add cumin and mustard seeds.
As soon as the mustard seeds begin to pop (a matter of seconds), add chillies. Stir once and add curry leaves if you are using them.
Stir once and add onion and garlic. Stir and fry until the onion pieces begin to brown at the edges.
Add tomatoes and stir for a minute, then add the drain peas and dill.
Add 4 1/2 cups of water, stir and bring to boil.
Cover, turn the heat to low and cook for about 40 minutes or until the peas are tender.
Remove the cover, turn the heat to high, and boil rapidly for five minutes. Stir in the corn and salt, and boil rapidly for another 10 minutes - or until the mixture is thick and all the flavours have melded.

Ingredients:

1 1/2 cups cubed mango
2 cups strawberries
1 tablespoon minced, candied ginger
2 tablespoons honey
1 cup soy milk or 1 percent milk, chilled
Pinch of ground allspice

Method: 

In a blender, combine the mango, 2 cups strawberries, ginger, honey, soy milk or milk, and allspice.

Process until smooth. Pour the mixture into 2 glasses.

RECIPE FROM SAROJ’S COOKBOOK / KARNATAKA RECIPES 

Ingredients:

1 cup sprouted moong
1 green chilli
1 stalk curry leaves
1 tsp. coriander leaves finely chopped
3-4 pinches asafoetida
1/2 tsp. mustard & cumin seeds mixed
2 tbsp. oil
salt to taste
1/2 cup tamarind water extract

Make paste of:
1/2 fresh coconut (1 cup grated)
1″ piece ginger

Roasted together for paste:
1 tsp. coriander seeds
3 dry whole red chillies
1/2 tsp. methi (fenugreek) seeds
1/2 tsp. cumin seeds

Method:

Add water to sprouts till covered. Add salt and whole green chilli.
Boil and simmer covered till sprouts are tender.
Heat oil in a heavy pan, add cumin and mustard seeds.
Allow to splutter, add curryleaves and asafoetida.
Stir, add paste, stir, add tamarind water, bring to a boil.
Add sprouts, and some of its drained water.
Simmer for 3-4 minutes. Serve hot with rice or roti.

Ingredients:

2 red bell peppers
2 cloves garlic, minced
1 (8-ounce) package cream cheese, softened to room temperature
2 tablespoons fresh lime juice
3 tablespoons finely chopped basil
1 tablespoon finely chopped parsley
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper

Method:

Roast whole peppers by broiling approximately 6 inches from heat until blackened on all sides (turn with tongs). 
Let rest for 10 minutes, then drain and peel off skins. 
Cut in half and remove stem, seeds and ribs. 
Place peppers in a food processor and add remaining ingredients. 
Process until creamy. 

Ingredients

1/2cup coconut cream
1 tbsp tamarind paste
2-3 green chillies-slit
2 tbsp cumin-roasted
2-4 whole dried red peppers-roasted
2 tbsp coriander seeds-roasted
1 tbsp poppy seeds-roasted
3/4cup coconut-grated
6 cloves garlic
2 tsp chopped ginger
1/4cup oil
2 cups grated onions
8-10 curry leaves
2 cups grated tomatoes
1 tsp garam masala
1 tsp turmeric
1 1/2tbsp salt
6 eggs-full boiled and shelled
2 tbsp chopped coriander leaves, for garnish 

Method:

1.  Grind the coconut, garlic, ginger, and the roasted ingredients to a fine paste.
2.  Heat oil, add onions and curry leaves and stir fry, till the onions are a golden colour.
3.  Add the tomatoes and stir fry till fat separates, and add the ground paste, garam masala, turmeric and salt, and stir fry till fat separates again.
4.  Add about 2 cups water and mix well. When it comes to a boil, lower heat and simmer 8-10 minutes. 
5. Add coconut cream and tamarind, bring to a boil, then simmer 2-3 minutes. 
6.  Add eggs and serve hot garnished with the coriander leaves.
 

Ingredients:

1/2 cup toor dal
1/2 cup bengal gram
1/2 cup mung beans (moong dal)
1 onion, chopped
6-7 green chillies
1 tsp. grated, ginger
2 tbsp. chopped coriander leaves
1/2 tsp, asafoetida
Salt to taste.

Method:
Soak all the lentils together in water for 4 hours and drain.
Grind to a coarse batter with the remaining ingredients (not fine paste and do not add water)
Shape the mixture into small balls, (like oval shape) flatten them slightly.
Arange them in a pressure cooker container and steam them for 10-15 minutes.
Experiment with it by adding different vegetable

Ingredients:

1 Cup of Channa Daal
Pinch of Asafoetida
2 tsp Jeera
Turmeric Powder
6-7 Red Chillies
Salt To Taste
1 Cup - Washed and Finely Chopped Methi Leaves
Fresh Grated Coconut (optional)

Method:

Soak the channa daal for 2 hours. Grind the channa daal, asafoetida, jeera, turmeric powder, red chillies and salt to a coarse mixture with as less water as possible.

Mix the cut methi leaves with the above mixture, put it in a cooker vessel. Steam (without whistle) this mixture for 15 minutes.

Put a little oil in Kadai and add mustard seeds. Once it starts spluttering, add the steamed Methi mixture and cook it on low fire. Add coconut in the end.

Serve hot with Chapathi.

Ingredients:

2 Cardamom
2 Cloves
Small Piece of Cinnamon
2-3 Tomatoes or equivalent amount of tomato puree
1 tsp Dhania powder
1 tsp Garama Masala
1/2 - 1 small bunch of Corriander Leaves
1 Small Green Chilli
1/4 Tsp Red Chilli Powder
Turmeric Powder
Salt to Taste
1 Tablespoon of Curd
1 Packet of Frozen Peas

Method:
Heat some Oil in a kadai, put cloves, cardamom and Cinnamon and fry a little. Then add the chopped onions and tomato and roast them until the onions are transparent and tomatoes are roasted.

Grind the roasted masala with rest of the ingredients.

Heat a little oil in Kadai. Put jeera seeds seasoning, then ground masala and fry for some time. Then add the frozen peas and cook well.

Serve hot with Chapathi and rice.

Ingredients
1 big onion chopped into big pieces
1 tablespoon Oil
2-3 Whole Green chillies
1/2 teaspoon Turmeric
Salt, tamarind and jaggery to taste

For seasoning:
2 tablespoons Oil
4 teaspoons Chana daal
4 teaspoons Urad daal
2 teaspoons Mustard seeds
4-5 Whole Red chillies
1/4 teaspoon Asafoetida

Method

In a saucepan, saute the onion pieces with oil, until they turn golden brown and set it aside to cool.

Heat the 2 tablespoons of oil in a saucepan. When the oil is heated, add the chana daal, urad daal, mustard seeds, red chillies and asafoetida. Roast it until the daal turns golden brown. Let this cool.

In a dry grinder, first grind the seasoning without adding any water. Once it is done, add green chillies, tamrind, jaggery, turmeric, salt and grind again. In the end add the sauted onions and if you want the chutney to be a little liquidy, add some water (very little, because we are using the dry grinder) and grind it until it becomes a paste.

Mix everything nicely after removing from the grinder and the onion chutney is ready.

Ingredients
2-3 4" Ginger pieces chopped into big pieces
1 tablespoon Oil
2-3 Whole Green chillies
1/2 teaspoon Turmeric powder
Salt, tamarind and jaggery to taste

For seasoning:

2 tablespoons Oil
4 teaspoons Chana daal
4 teaspoons Urad daal
2 teaspoons Mustard seeds
4-5 Whole Red chillies
1/4 teaspoon Asafoetida

Method

Heat the 2 tablespoons of oil in a saucepan. When the oil is heated, add the chana daal, urad daal, mustard seeds, red chillies and asafoetida. Roast it until the daal turn golden brown. Let this cool.

In a dry grinder, first grind the seasoning without adding any water. Once it is done, add green chillies, tamrind, jaggery, turmeric, salt and grind again. In the end add the ginger pieces and if you want the chutney to be a little liquidy, add some water (very little, because we are using the dry grinder) and grind it until it becomes a paste.

Mix everything nicly after removing from the grinder and the ginger chutney is ready.

Note: Add slightly more tamarind and jaggery for this chutney.