Kadai Paneer

1. 

Ingredients:

1. Paneer - about 300 grams (cut into cubes)
2. Onion - 1 (cut into half inch pieces)
3. Capsicum - 2 (cut into half inch pieces)
4. Tomatoes - 4 (cut into small pieces)
5. Coriander seeds - 1 1/2 tsp 
6. Red chilies - 5-6 (add more or less according to desired spice level)
7. Ginger - 1 inch piece (shredded)
8. Garlic - 2 cloves (shredded)
9. Green chilies - 2 (slit them)
10. Dried methi leaves - about 1/2 tsp 
11. Garam masala - 1/2 tsp
12. Turmeric powder - 1/2 tsp
13. Salt - to taste 
14. Oil
15. Fresh coriander leaves - for garnish

Method:

1. Dry roast the coriander seeds and red chilies till they turn a little brown. (Make sure not to turn them black).
2. When it cools, grind into a coarse mixture.
3. Heat oil in a kadai and add the shredded ginger and garlic . (Alternatively you can add the ginger-garlic paste).
4. Saute for a couple of minute and add the onions. 
5. Saute till the onions turn transparent.
6. Add the tomatoes and cook till they become soft. 
7. Add the ground mixture, turmeric powder, required salt and cook till the tomatoes becomes like a paste. (This should take about 8-10 minutes)
8. Add the capsicum, mix well and cover the kadai. Cook till the capsicum becomes soft. (Sprinkle little water if you need to, so that the mixture does not stick to the kadai).
9. Add the paneer cubes, garam masala and cook for about 2-3 minutes.
10. Switch off the flame and crush the methi leaves and add it to the kadai paneer. Mix well.
11. Garnish with coriander leaves.
12. Serve hot with chapatis. 

How to Sprout Whole Green Moong?

Ingredients:

1. Whole Green Moong - 1 1/2 cups

Method:

1. Wash and soak the moong overnight (about 7-8 hours) in about 3 cups of water.
2. Drain the water completely.
3. Tie the moong in a muslin cloth/clean towel.
4. Place the cloth in a container and close the lid.
5. Check in 24 hours to see if the moong has sprouted.
6. If you want longer sprouts, let it stay in the container for another 12 hours.
7. Remove the cloth and transfer the moong to a container
8. Can be kept refrigerated upto 3 days. 

Mint Thogayal

Ingredients:

1. Mint - 1 bunch (packed tightly). (Wash the leaves well!)
2. Tamarind - 1 small lemon sized ball
3. Red chilies - 3-4 (adjust according to taste)
4. Mustard seeds - 1tsp
5. Urad dal - 1 1/2 tsp
6. Asafoetida - 1/4 tsp
7. Salt to taste
8. Oil - 1 table spoon

Method:

1. In a pan, heat oil.
2. Add mustard seeds. When they start to crackle, add asafoetida and urad dal.
3. When the dal starts to change color, add the red chilies.
4. Saute for a minute in medium flame. (Do not let the dals to turn black)
5. Switch off the flame and add the mint leaves and saute for 1 minute.
6. Let this mixture cool. 
7. Grind with tamarind and salt to taste.
8. Add little water if required to get a thogayal consistency.
9. Goes well with hot steamed rice!

Karuvepillai Kozhambu

My mom's recipe! :-)

Ingredients:

1. Karuvepillai (Curry leaves) - 8-9 strands
2. Urad dal - 11/2 tsp
3. Red chilies - 4 
4. Peppercorns - 3-4
5. Tamarind - a lemon sized ball
6. Asafoetida
7. Mustard seeds -1/2 tsp
8. Fenugreek seeds - 1/4th tsp
9. Salt to taste
10. Oil

Method:

For the powder:

1. In a small pan, heat about 1 table spoon of oil.
2. Add the urad dal, red chilies, pepper corns and little asafoetida.
3. Add the curry leaves and saute till the dals turn brown.
4. Let this cool and grind without adding water.

For the kozhambu:

1. Soak the tamarind in 2 1/2 cups of hot water for 5 minutes and extract the juice.
2. In a kadai, heat a table spoon of oil and add mustard seeds.
3. When it splutters, add the fenugreek seeds and little asafoetida.
4. Add the tamarind water and salt to taste.
5. When it comes to a boil, add the karuvepillai powder.
6. Allow this mixture to boil till it becomes a little thick.
7. Serve hot! This dish goes really well with rice, paruppu thogayal and aloo fry.

Aloo Paratha

For about 6-7 parathas

Ingredients:For the stuffing

1. Potatoes - 4 medium sized 
2. Green chilies - 2 (chop into tiny pieces)
3. Red chili powder - 1 tsp
4. Turmeric powder - 1/2 tsp
5. Cumin seeds - 1/2 tsp
6. Garam masala - 1/2  tsp
7.  Salt - to taste
8. Fresh coriander leaves - handful (chop finely)

For the dough

1. Atta (whole wheat flour) - 6-7 scoops with a ladle
2. Water
3. Oil - 1 table spoon
4. Salt - to taste

Method:

To prepare the dough

1. Take the atta in a large mixing bowl. 
2. Add salt and oil.
3. Use required amount of water to knead into soft dough

To prepare the stuffing

1. Pressure cook the potatoes for 3 whistles, peal the skin and mash it in a pan.
2. Add the rest of the ingredients and mix well.
3. Make lemon sized balls from this mixture.

To prepare the parathas

1. Take some dough on your hand and make it into a round ball.
2. Roll the dough into a small round shape.
3. Keep the stuffing in the middle of the dough and seal it.
4. Roll this out into a bigger round shape.
5. Cook the paratha on a hot tawa. Spread some oil on top of the paratha and flip it. 
6. Cook till you see spots of golden brown on the paratha.
7. Repeat the process for all the dough.
8. Serve hot with mint/coriander and/or any raita or pickle.

Tomato Basil Soup

I took this recipe from Sanjeev Kapoor and made some changes to it.

Ingredients:

1. Tomatoes - about 10-12 medium size, quartered (I used about 5 big greenhouse tomatoes).
2. Onion - 1 medium sized (cut lengthwise)
3. Carrot - 1 (cut into roundels)
4. Garlic - 2 cloves (cut into small pieces)
5. Coriander stalk - a handful
6. Basil leaves - 5-6
7. Butter - 1 tablespoon, oil - 1 tsp
8. Salt to taste
9. Freshly ground pepper

Method:

1. In a pan, heat butter and oil. Add onions, garlic and saute until transparent.
2. Add the tomatoes, carrots, coriander stalks along with 4 basil leaves. Saute for a minute and add 2 cups of water.
3. Cover the pan and cook for about 5-8 minutes. Switch off the flame and filter the water. Reserve it for later.
4. When the mixture cools, grind it in batches and pass it through a sieve and collect the puree in a pan.
5. Repeat the process for rest of the mixture. 
6. Adjust consistency by adding the required amount of the reserved liquid.
7. Add salt  and freshly ground pepper and heat the soup till it comes to a boil.
8. Garnish with chopped basil leaves.
9.  Serve hot with croutons.

Note:

1. Add some fresh cream if you want your soup a little richer.

Pesarattu

Ingredients:

1. Yellow moong dal - 2 cups (can also use green whole moong)
2. Raw rice - a fist full
3. Ginger - 2 inch piece
4. Green chilies - 2-3 
5. Coriander leaves - 1/2 a bunch
6. Salt to taste
7. Yogurt - 1/2 cup (optional)

Method:

1. Soak the moong dal and rice together for about 2-3 hours. (If using green moong soak for about 7-8 hours)
2. Grind the dal and rice along with the other ingredients (except oil and yogurt)
3. Bring it to dosa consistency by adding water and yogurt (if using).
4. Make the pesarattu on a tawa just like a dosa.
5. Serve hot with mint or coriander chutney!

Aloo Bhajji

Ingredients:

1.            Potatoes – 5 medium size

2.            Onions – 1 (cut into small pieces)

3.            Tomatoes – 2 medium size (cut into small pieces)

4.            Peas -  1 small cup (I used frozen peas)

5.            Green chilies – 2 (cut in small pieces)

6.            Ginger – 1 inch piece (shredded)

7.            Turmeric powder – 1 tsp

8.            Red chili  powder – 2 tsp

9.            Garam masala – ½ tsp

10.        Cumin seeds – 1 tsp

11.        Oil

12.        Salt to taste

13.        Lime juice (2 tsp, optional)

14.        Coriander leaves for garnish

Method:

1.            Pressure cook the potatoes for 3 whistles.  Remove the skin and cut in big pieces.

2.            In a pan, heat oil and add the cumin seeds.

3.            When they start to sizzle, add ginger and green chilies and sauté for a minute.

4.            Add the onions and sauté till they become transparent. Add some salt to the onions to cook faster.

5.            Add the tomatoes and cook till they become mushy and soft. Add little water to avoid sticking to the pan. Add the frozen peas and mix well.

6.            To this add turmeric and red chili powder and salt and mix well.

7.            Add the potatoes and mash with the ladle. Mix well and add about 1 cup of water. Cover and cook for about 5-8 mins and give it a stir in between.

8.            Add the garam masala and mix well.

9.            Switch off the flame and add the lemon juice (if using)

10.        Garnish with coriander leaves.

11.        Goes really well with pooris! 

Kara Kozhambu

Ingredients:

1. Pearl onions - 10-15  
2. Tomato - 1 big (cut into small pieces)
3. Brinjal - 2-3 (cut lengthwise) (optional; can also use other vegetables like okra, drumstick)
4. Garlic - 2 cloves (cut lengthwise)
5. Tamarind  -  lemon sized (add about 2 cups of hot water to this and extract the juice)
6. Sesame oil
7. Sambar powder - 1/2 tsp
8. For grinding: Coriander seeds - 3tsp, Fenugreek seeds - 1/2 tsp, Red Chilies - 5-6 (change according your spice tolerance), Fennel seeds - 1 tsp, Urad dal - 2 tsp
9. For tadka: Mustard seeds, curry leaves, asafoetida

Method:

1. In a kadai, heat 1-2 table spoons of sesame oil. Add some curry leaves, pearl onions and garlic cloves.
2. Saute till the onions starts to brown a bit.
3. Meanwhile in a small pan, heat 1 tsp of oil and add the for grinding ingredients and saute till the dal turns golden brown. Cool and grind it along with 3-4 pearl onions and little garlic (from the previous step) into a smooth paste.
4. To the rest of onions in the kadai, add the tomatoes and saute till the tomatoes turn soft and mushy. Add salt to taste.
5. If adding vegetables: Saute it in oil in a separate pan and add sambar powder and add this to the onion tomato mixture.
6. Mix in the tamarind juice and let this come to a boil.
7. Add the ground paste and mix well. Adjust the consistency by adding water if required and boil for about 10 mins in medium flame.
8. Make the tadka in sesame oil with mustard seeds, asafoetida and curry leaves and add it to the kozhambu.
9. Serve hot with rice and paapads! 

Potato in tomato-yogurt gravy

Ingredients:

1. Potatoes - 6-7 medium sized potatoes.
2. Onion - 1/2 a big onion (cut in small pieces)
3. Tomatoes - 4 medium sized (cut into small pieces)
4. Green chilies - 2 (slit them)
5. Ginger - 1 inch piece (shredded)
6. Red chili powder - 1 tsp (add more if you want it more spicy)
7. Turmeric powder - 1/2 tsp
8. Garam masala - 1 tsp (I used MDH garam masala)
9. Cumin seeds - 1 tsp 
10. Ajwain - 1/2 tsp
11. Yogurt - 1 cup
12. Salt to taste
13. Oil - 2 table spoons
14. Lemon juice - 2 tsp (optional)
15. Coriander for garnish

Method:

1. Pressure cook the potatoes for 2-3 whistles. Remove the skin and cut them into cubes.
2. In a pan, heat oil and add cumin seeds and ajwain.
3. When it starts to sizzle, add ginger and green chilies and saute for a few seconds.
4. Add the onions and saute till they become transparent. Add little salt for the onions to make it cook faster.
5. Now add the tomatoes and let it cook till they become soft and mushy. Add little water if you think its starting to stick to the pan.
6. Add red chili, turmeric powder and garam masala. Let this mixture boil . Add more water for a gravy consistency.
7. Add salt. 
8. Now add the potatoes and mix well. Cover the pan and let it boil for about 5-7 mins.
9. Turn off the flame and add the yogurt. Mix well and garnish with corriander and lemon juice.
10. Serve hot with chapatis.

Venn Pongal

Ingredients:

1. Rice - 1 cup
2. Moong dal - ½ cup
3. Cashews - how much ever you like! 
4. Ghee - 3-4 table spoons
5. Peppercorns - about  1 teaspoon or you can also use freshly ground pepper
6. Cumin seeds - 1 teaspoon
7. Salt - to taste
8. Curry leaves - one string
9. Asafoetida 
10. Ginger - a small piece (shredded)

Method:

1. Take a vessel that will fit in your pressure cooker.
2. Add rice, moong dal and wash it about 3-4 times.
3. To this add salt, peppercorns (or ground pepper), cumin seeds, ginger, asafoetida and half the curry leaves and 1 tsp of ghee.
4. Add 3 and 1/2 cups of water and pressure cook for 4 whistles.
5. In a pan, heat 1 table spoon of ghee, fry the cashews till they turn light brown and add the curry leaves and saute for a min.
6. Now add the cooked rice and remaining ghee and mix for a few minutes in low-medium flame.
7. Serve hot with chutney , sambar or pickle!

Tomato Pulao (Mumbai style)

Ingredients:

1. Cooked rice - 1 measure (can be basmati or normal rice)
2. Onion - 1 large (cut into 1/2 inch pieces)
3. Ginger-garlic paste - 1 tsp (Or make it fresh from 1 inch piece ginger and 2 cloves of garlic)
4. Tomatoes - 2 big (cut into 1/2 inch pieces)
5. Bell peppers (green, red, yellow) - about 1 cup (cut into big pieces). I have used green and red in my recipe.
6. Green chilies - 2 (slit them)
7. Paneer - about 10-15 pieces cubed. 
8. Peas - 1 cup (I used the frozen peas)
9. Tomato sauce or ketchup - about 1 cup
10. Butter - 1 table spoon, Oil - 1 table spoon
11. Cumin and fennel seeds - 1 tsp each
12. Red chili powder - 1 tsp, Turmeric powder - 1 tsp
13. Paav bhaji masala - 2 tsp ( I used the Khana Khazana's, but use whichever brand is available)
14. Fresh coriander for garnish

Method:

1. In a pan, heat butter and oil.
2. Add cumin and fennel seeds.
3. When they start sizzling add the ginger-garlic paste and saute for a minute.
4. Add the onions and chilies and let it turn transparent.
5. Add the cut tomatoes and saute for a couple of minutes.
6. To this add the red chili and turmeric powder. Add the paav bhaji masala and required salt. Give this a stir.
7. Add the bell peppers and saute it for 3-4 minutes. Cover the pan and cook for a couple of minutes to soften the bell peppers.
8. Add the paneer cubes and mix it till all the paneer is coated with the masala.
9. Add about 1/4th - 1/2 cup water and let it come to a boil.
10. Mix in the cooked rice. 
11. Top it off with peas (Cook in microwave for 1 min).
12. Garnish with fresh coriander leaves and serve hot with raita. 
13. Goes well with cucumber or onion raita!

Note: 

• If y0u do not have paneer available, you can also add some grated cheese. Skip this completely if you don't want to add in the extra fat!
• Also if you do not have butter or just use oil.
• Fry some cashews and almonds and add it to the rice if you want some crunchiness in your dish!

Dal Makhani

Ingredients:

1. Whole black urad dal - 1 cup
2. Rajma (red kidney beans) - 3-4 table spoons
3. Onion - 1 (cut into tiny pieces)
4. Tomato puree - 1 cup OR Blend 2 Tomatoes.
5. Ginger - 1 inch piece (shredded) 
6. Garlic - 2 cloves (shredded) ( You an also use 1 tsp of ginger-garlic paste)
7. Green Chilies - 2 (slit)
8. Butter - 3-4 table spoons 
9. Oil - 1 tsp
10. Cumin seeds - 1 tsp
11. Whole garam masalas: cloves - 2 , bay leaves - 2, cinnamon - 1 small stick
12. Fenugreek leaves (methi) - a pinch
13. Milk (whole,2%,1% , non-fat ) - 2-3 table spoons OR cream - 2 table spoons
14. Masalas: Red chili powder - 2 tsp, Cumin and Coriander powder - 1/4 tsp each,  Garam masala powder - a pinch
15. Cilantro - for garnish and Salt - to taste

Method:

1. Wash and soak both the dals for 8-9 hours
2. Pressure cook the dals for 3-4 whiles with 1 tsp of red chili powder.
3. In a kadai, heat oil and butter and add the whole garam masalas along with the cumin seeds.
4. After the cumin seeds starts to sizzle, add the green chilies, onions, ginger and garlic.
5. Saute till the onions become transparent. Add some salt (for onions) to fasten the process.
6. Add the remaining chili powder, cumin and coriander powders and saute for a couple of mins.
7. Now add the tomato puree or the blended tomatoes and mix well. Close the kadai and let the tomatoes cook for about 3-4 mins on high flame or till the raw smell disapperas. Make sure you do not let the tomatoes don't stick to the bottom of the kadai. Give it a stir every now and then.
8. Now add the cooked dal and mash it with the back of your ladle. Add salt to taste.
9. Adjust the consistency with water if required, cover and cook in medium flame for 15 mins. 
10. When the dal has blended well, add the garam masala, crush the methi leaves into the dal and add the milk or cream. Give it a stir.
11. Garnish with corriander.
12. Serve hot with chapati/phulkas/roti/naan.

Masoor-Moong Dal

Ingredients:

1. Masoor dal - 1/2 measure
2. Moong dal  - 1/2 measure
3. Onion - 1 (cut into tiny pieces)
4. Tomatoes - 2 medium size (cut into small pieces)
5. Ginger - 1 inch piece (shred it)
6. Garlic  - 2 (cut into tiny pieces)
7. Cumin seeds - 1tsp
8. Green chilies - 2-3 (cut into tiny pieces)
9. Turmeric powder - 1/2 tsp
10. Red chili powder - 2 tsp
11. Garam masala - a pinch
12. Salt - to taste
13. Coriander leaves- for garnish
14. Lemon juice - 2 tsp (optional)
15. Oil/ghee

Method:

1. Pressure cook the dal (mixed together) with about 11/2 - 2 cups of water for 3 whistles.
2. In a pan, heat oil or ghee or a combination of both and add the cumin seeds.
3. When they splutter, add ginger, garlic and green chilies and fry for a minute.
4. Add the onion and fry till they become transparent (add little salt to fasten this process).
5. To this add the tomatoes and let it turn soft and mushy. (the tomatoes must be fully mashed)
6. Add turmeric and red chili powder and fry for a minute.
7. Add the cooked dal and adjust the consistency by adding water if required.
8. Add salt to taste.
9. When the mixture comes to boil, add a pinch of garam masala.
10. Switch off the heat and garnish with coriander leaves.
11. Add the lemon juice (if using).
12. Serve hot with rice or chapati!

Bhindi Masala

Inspired by geetaradhu's mirchi bhindi on YouTube. (http://www.youtube.com/user/geetradhu)

Ingredients:

1. Bhindi - about 800 gms
2. Onion - 1 large (cut into small pieces)
3. Tomatoes - 3 (medium sizes, cut into small pieces)
4. Ginger - 1 inch piece (cut into tiny pieces)
5. Garlic - 2 cloves  (make into paste)
6. Green chilies - 2 (slit them)
7. Masalas: Red chili powder (1 tsp), turmeric (1/2 tsp), garam masala (1 tsp), amchur powder (1/4th spoon)
8. Cumin Seeds
9. Fennel seeds (1 1/2tsp), Fenugreek seeds (1/2 tsp)
10. Curd - about 2-3 table spoons
11. Salt to taste and cilantro for garnish.
12. Oil - 2 tsp , and also for deep fry.

Method:

1. Wash the bhindi well and let it dry completely. 
2. Cut the bhindi into 1 inch pieces and make a slit in between to about 1/2 its length. (This is so that the masalas get into the bhindi). 
3. Heat oil in a kadai (enough for deep frying). Add the bhindi and deep fry till they change color and become slightly dark brown. You can take the bhindi out when they start to shrink a bit. Place it in on kitchen tissue to remove the excess oil. (Repeat this step if you are frying bhindi in batches).
   (NOTE: I read somewhere that you can brush the bhindi with little oil and bake it in the oven for 10-15 minutes at 180F. Give the bhindi a stir every now and then and make sure you don't burn them. I haven't tried it myself!! So if any of you'll try it please let me know how it worked out! )
4. In a small pan, dry roast the fennel and fenugreek seeds. When they start to burst and change color switch off the flame. Let it cool and make a coarse powder. (Do not let the seeds turn black!!)
5. Take a pan and heat some oil. Add the cumin seeds and let it splutter.
6. To this add the onions, ginger and green chilies and saute till they become transparent. (Add some salt for the onions to cook faster).
7. Add the tomatoes. Keep the heat to medium and let the tomatoes cook till they are soft and mushy. Sprinkle water if you want so that they do not stick to the bottom of the pan. (Make sure you don't add too much water, we want the mixture to be semi-dry)
8. Now add all the masalas mentioned above and mix it well.
9. To this add curd and the fennel/methi powder. (Make sure your heat is still in medium)
10. Add salt to taste and keep stirring this mixture.
11. Now add the bhindi and mix this well till the bhindi is coated well with this mixture.
12. Garnish with cilantro.
13. Serve hot with chapati or rice and dal. (I made Masoor-Moong dal along with this and had it with rice!!)

Bisibelabath

Ingredients:

• Rice - 1 1/2 cup (soak in water for about 1 ½ hrs)
• Toor dal - 3/4th cup
• Vegetables (potatoes, beans, carrots, peas, capcisum (1))
• Curry leaves
• For sambar: small onions*, drumsticks (optional), tamarind juice, sambar podi
• Mustard, Fenugreek seeds, asafoetida
• Salt to taste
• For bisibelabath powder: ¾ cup coriander seeds, ½ cup channa dal, 6-7 red chillies**, 5-6 cloves, few cardamoms, 1 cinnamon stick, ½ cup coconut
• Ghee, Oil

Method:
For powder:

1. In a small dry pan, add all the for powder ingredients (without the coconut)  and saute till the raw smell is gone and the dal turns a little brown.
2. Let this cool for a bit and grind it along with coconut till powder.

Bisibelabath method:

1. Cut all the vegetables (a little big) and pressure cook it with toor dal a 1 spoon of ghee for 3-4 whistles.
2. Meanwhile in a kadai, add little oil.
3. When the oil is hot, add mustard seeds, fenugreek seeds, asafoetida and let the mustard splutter.
4. Now add curry leaves,onions and drumsticks (if using) and very little salt (for the onions and drumsticks).
5. Saute till the onions turn light brown.
6. Add 2 spoons sambar powder and about 2 cups of tamarind juice.
7. Let the sambar come to boil.
8. Add the boiling sambar to the cooked vegetables.
9. Add salt (for all the vegetables and dal) and the bisibelabath powder.
10. Add the rice and some water if necessary and boil till the rice is cooked.
11. Keep stirring till the rice to avoid sticking to the pan.
12. Keep adding water if necessary while cooking the rice.
13. Serve hot, with raita (cucumber or onion) and with paapads!

* If you do not have small onions, substitute it with 1/2 a regular onion cut into 1/2 inch cubes.

** Adjust the number of red chillies according to your spice tolerance.

Red Bell Pepper Chutney

Ingredients:

• Red bell peppers - 2
• Red Chillies - 3-4 (depends on desired spice level)
• Tamarind  - small lemon sized ball
• Mustard seeds - 1 tsp 
• Urad dal, Chana dal - 1tsp each
• Asafoetida
• Curry Leaves
• Oil
• Salt to taste

Method:

1. In a pan, heat oil, add mustard seeds.
2. After it crackles, add urad dal, red chillies, hing, curry leaves.
3. Add the red bell peppers.
4. Saute for a couple of minutes till  raw smell is gone from the bell peppers.
5. Add tamarind and saute for 2 minutes. Add salt to taste.
6. Cool and grind.
7. Make tadka with mustard seeds and urad dal (optional)
8. Goes well with idlies and dosas!!