Wet Subji

BEANS

Beans with Coconut Milk

Green beans - 2 pounds
Coconut Milk - 2 cans
Coriander powder (Dhaniya), 2 tsp.
Sesame seeds, 2 tsp.
Cardamoma, 1 tsp
Red chillies, 3
Salt to taste
Cashew nuts, handful

Cook beans in the pressure cooker and drain. Prepare the masala by dry roasting the dhaniya, sesame, red chillies,cashew nuts and salt. Make into a paste, then add a little ghee and the beans, along with salt, and let it fry for few minutes. Add the masala paste, some water and the coconut milk and let it cook until beans are nicely done. 

Chawli Ki Sabzi

2/3 cup black eyed beans (soak for 2 hours in water)
1 stalk curry leaves
1 tsp. coriander leaves finely chopped
1 tsp. red chilli powder
3/4 tsp. dhania (coriander seeds) powder
3/4 tsp. amchoor powder or juice of 1/2 lemon
1/4 tsp. turmeric powder
1/2 tsp. wheat flour
1/2 tsp. mustard seeds
½ tsp. cumin seeds
3 pinches asafoetida
salt to taste
1 tsbp. ghee

Add plenty of water and pressure cook chawli beans till very tender to touch. (Approx. 4 whistles should suffice). Cool cooker before opening lid. Drain, wash with running water, drain, keep aside. Mix all dry masala and salt in 1/2 cup water. Heat ghee in heavy saucepan. Add seeds, curry leaves, asafoetida. Allow to splutter. Add masala mixture, cooked beans, 1/4 cup water, and mix well. Bring to boil, reduce heat, simmer covered for 3-4 minutes. When almost all water evaporates, sprinkle flour, mix and remove from fire. Cover and keep aside for 2-3 minutes. Pour into serving dish, garnish with chopped coriander, and offer hot. 

Gavarfali (Cluster Beans) Ki Sabzi

1 cup Cluster Beans
1 Tbsp Gram flour (Besan)
¾ cup Curd
1 cup Water
3 Tbsp Ghee
2 Bay Leaf
A pinch Asafoetida
1 Tsp Cumin Seeds
1 Tsp Salt
1 Tsp Turmeric Powder
2 Tsp Coriander Powder
2 Tsp Red Chilli Powder
2 Tbsp chopped Coriander Leaves

Pressure Cook Cluster Beans for 1 Whistle or steam until nearly cooked. Drain off the water and remove Beans. Make a mixture of besan, curd and water. In a little hot ghee, fry the asafoetida, cumin xeeds, and bay leaf. Next add the Cluster Beans to it and sauté well. Add all the Indian Spices and mix well. Add the besan mixture and boil the Sabzi well. Add Coriander Leaves and serve hot. 

Green Beans with Peanut Butter

2 lbs green beans, whole
4 tablespoons peanut butter
1/2 tsp kalonji seeds
6 green chilies, split
1/2 tsp ground turmeric
1 tsp asofoetida
1 teaspoon hot curry powder
Ghee for frying
Salt and sugar to taste

In a little hot ghee sizzle kalonji seeds and split green chilies for about 30 seconds. Throw in green beans and stir, frying for 2 to 3 minutes. Add turmeric and curry powder and fry for a minute longer. Sprinkle with salt, lower heat, cover and steam for about 5 minutes. Do not over cook. Beans should still be slightly crunchy. Add sugar to taste, turn off heat, add the peanut butter (or a handful of crushed peanuts if you prefer), mix in thoroughly and offer. 

Gujarati Sem

2 cups fresh French Green Beans
4 Tbsp Ghee
1 Tbsp Mustard Seeds
2 whole Red Chilli, crushed
Salt to taste
½ Tsp Sugar
Freshly Ground Black Pepper to Taste
2 Tbsp chopped Coriander Leaves

Trim the Beans and cut into 1 inch length. Blanch the beans. In a little hot ghee fry the mustard seeds until they splutter, then crushed red chilli, green beans, salt and sugar. Stir and cook until nicely done. Add black pepper and coriander leaves, and offer. 

Kerala Mizhukku Puratti (Vegetable Fry)

Green beans - 2 cups, chopped
Plantains or green bananas, cubed - 1 cup
Salt to taste
Ghee for frying

Soak the plantains in warm water and turmeric. Drain well and cook with salt. Cook the beans separately in a little water. Heat the ghee and add the beans (drain off any excess water first). Stir for a minute and then add the plantains. Stir till nice and browned. 

Masaledar Sem

1 1/2 lb. Green beans
1-1/2" fresh ginger, minced
1 cup Water
4 tblsp Ghee
3 tsp cumin seeds
2 tsp coriander powder
1 tsp asofoetida
2 medium Tomatoes, peeled and chopped
Salt to taste
Freshly ground pepper
3 tblsp Lemon juice

Trim the ends of the beans and cut in half crosswise. Put ginger into a food processor and add 1/2 cup water. Blend until fairly smooth. Heat the oil in a wide, heavy saucepan over a medium flame. When hot, put in the asofoetida and cumin seeds. Stir for half a minute. Pour in the ginger paste. Stir and cook for about two minutes. Add the coriander and stir a few times. Add chopped tomatoes. Stir and cook for 2 minutes while mashing the tomato pieces with the back of a slotted spoon. Put in the beans and salt and one cup of water and simmer them. Cover, turn heat to low and cook for 8-10 minutes or until the beans are tender. Remove the cover. Add the lemon juice and a generous amount of freshly ground pepper. Turn up the heat and boil away the remaining liquid, stirring gently. 

Punjab Lobhia (Blackeye) Curry

2 cups blackeye beans
Salt to taste
1-1/2 tsp coriander powder
3/4 tsp cumin powder
1/2 tsp turmeric powder
2 tbsp ghee
¾” fresh ginger root, minced
1/2 tsp cumin seeds
1 medium tomato, chopped

Soak beans overnight in water, covered generously. Next day, drain beans, cover with fresh water and bring to boil. Add salt, coriander, cumin and turmeric. Simmer until beans are just tender, about 30 to 45 minutes. Heat ghee in deep saucepan. Add ginger and cumin. Fry 10 minutes and add tomato. Cook another 5 minutes and add beans and cooking liquid. Continue to simmer, uncovered, until beans are soft but not completely dissolved. Mixture should be soupy. 

Sri Lanka Bean Curry

1 lb (450 g) Beans, chopped
1-2 hot green Chilies, sliced
Sprig of Curry leaves
1/2 tsp Fenugreek seeds
1 tbs curry powder
1/4 tsp turmeric
1/2 cup thick Coconut milk (or fresh milk)
1 tbs Ghee
Salt to taste
2 tsp. Lime juice

Heat ghee in a saucepan. Add green chilies and curry leaves, fry for a minute, then add the curry powder, salt, turmeric and fenugreek seeds. Stir and fry for 2-3 minutes. Add the cut beans and mix well until beans are well coated with the spices. Reduce heat and allow the beans to cook. Add the coconut milk and allow to simmer for a few more minutes. Add a dash of lime juice and salt, and offer. 

Sri Lanka Curried Green Beans

1/2 lb Green beans
2 tblspns ghee
2 tblspns curry powder
1 tblspns mustard
1 tspn turmeric powder
1 tsp asofoetida
Salt to taste
1/8 tsp cinnamon

Add the beans to a pan containing ghee at low heat. Fry the beans at medium to low heat at for 5 minutes. Add curry powder, mustard, turmeric, , salt and cinnamon, mix well and cook for 3 minutes at low heat.

BANANA & PLANTAIN

Arati Puvvu Kura (Banana Flower Curry)

2 cups banana flower (crushed or chopped)
2 tsp mustard seeds
1 tsp rice
3 red chilies
2 tsp tamarind pulp
A pinch of turmeric powder
a pinch of asafetida
2 tbsp ghee
salt to taste
1 tsp black gram dal
2 red chilis (broken into pieces)
sprig of curry leaves

Clean the banana flower well. First remove the outer leaves, then from each flowerette remove the hard stamen and hard covering at the base. Cut the flowers finely. Prepare banana flower previous night and keep it in the refrigerator. Put chopped banana flower in a bowl, pour water and salt and turmeric powder over it and bring it to boil, Cook until soft. Remove from the heat and drain the water and set aside. Soak rice and mustard seeds in the water 15 minutes. Grind them with red chilis into a coarse paste. Heat ghee in a pan and fry 1 tsp black gram dal, broken red chilis, curry leaves and asofoetida for 2 minutes, then add cooked banana flower. Stir well then add ground to a paste, mixing well. Add tamarind paste and little water to it. Cover and allow it to cook for few minutes. Remove from heat and let it sit uncovered for a minute before offering. 

Aratikaya (Plantain) Pesara Pappu Curry

arati kayalu (plantains) 3
pesara pappu (split mung dal) 8 tbsp.
1 tsp turmeric powder
1 tsp chilli powder

For seasoning:
ginger 1 inch
1 tsp cumin (jeera)
1 tsp mustard seeds
red chillis 2
sprig curry leaves
ghee for frying

Boil or pressure cook the aratikaya and pesara pappu. In a little hot ghee fry the seasoning ingrediants until lightly browned, then add the aratikaya and pesara pappu, salt, turmeric, and chilli powder Stir and cook for about 10 minutes then remove from heat and offer. 

Aratikaya (Raw Banana) Curry

3 green plantains
1 tsp black gram
1/2 tsp cumin seeds
4 green chilies, chopped
1/2 inch ginger
a pinch of turmeric powder
1 tsp asofoetida
few curry leaves
4 tsp ghee
salt to taste

Make a paste of ginger. Peel and cut the plantain into small pieces. Heat 4 tsp ghee in a pan and add black gram, cumin seeds, and curry leaves and fry for a short while Add chopped chili pieces and fry until light brown. Add ginger paste and fry for a second. Add salt and turmeric and fry until light brown. Add the plantain pieces, fry for 10 minutes, adding a little water as needed. Let it simmer until the plantain pieces are cooked. 

Banana Skin and Cow Pea

Peels from 3 or 4 bananas
Black eyed cow peas - 1/2 cup
Grated coconut - 2 tbsp
Ghee - 2 tsp
Mustard - 1/2 tsp

Cook the cow peas till tender. Chop the banana peel finely and place in boiling water with turmeric and salt until tender. Drain off excess water and set aside. Heat ghee in a frying pan, add mustard seeds till they splutter, then add the cooked banana peel and cow peas and mix well. Garnish with grated coconut and serve. 

Bengali Kanchkolar Dom (Green Banana Curry)

4 green bananas
2 chopped green chilli
2 potatoes
1/4 tsp ground cinnamon
4 Tsp soyabean oil
1/4 tsp ground cardamon
1 tsp cumin seeds
2 tsp sugar
2 tsp lemon juice
1/2 tsp ground turmeric
Salt to taste

Peel banana and cut into 1/2 inch thick pieces. In a sauce pan add two cups of water, 1/2 tsp salt and 1/2 tsp turmeric. Add banana, boil for tree minutes. Drain water. In a little ghee, fry banana slices until both sides are brown. Peel and cube potatoes. Boil in salt water and drain. In a frying pan, heat a little ghee and fry the cumin seeds, then add green chilli, turmeric, cinnamon, cardamom and 1/2 cup of water. Stir and fry until oil separates from spices. Add potatoes and fry 2 minutes. Add banana, salt, sugar, lemon juice and 1/2 cup of water. Cover cook over low heat for 5 minutes. Offer hot. 

Bengali Mocha Ghanto

Banana flower 1 whole
Wheat flour 1 tsp
Red chilli 3 whole
Kalonji seeds 1/4 tsp
Cumin powder 1 tsp
Chilli powder 1 tsp
Turmeric powder 1/2 tsp
Garam masala 1/2 tsp
Fresh coconut 1/2
Oil 2 tbsp
Ghee 2 tsp
Water 1-1/2 cups
Salt to taste

Clean the banana flower well. First remove the outer leaves, then from each flowerette remove the hard stamen and hard covering at the base. Cut the flowers finely. Grate coconut. Boil in a pressure cooker with 1 cup of water, and when cooked remove water. Heat oil in a pan. Add whole Red chilli, Kalonji seeds, Cumin seeds, Turmeric powder and Chilli powder. Fry lightly. Add Banana flower and grated Coconut. Mix well and add salt. Add 1/2 cup hot water and cook for 3 to 4 minutes. Add 1 tsp Wheat flour, pure Ghee and Garam masala. Mix well and offer hot. 

Kerala Erissery

Green bananas or plantains (nenthrakkay) - cubed
turmeric powder - 1 teaspoon
chilli powder - 1 teaspoon
cumin seeds - 1/2 teaspoon
mustard seeds - 1/4 teaspoon
urad dal - 1/4 teaspoon
coconut, grated - 1/2 cup
coconut for garnish - 1 tablespoon
black pepper - 1/4 teaspoon
curry leaves - a few
salt to taste
ghee - 1 teaspoon

Soak the cut plantains in warm water mixed with half teaspoon turmeric for ten minutes. Drain and cook the plantains with the remaining turmeric and salt. Grind the coconut well with cumin and add to the cooked plantains. Let it simmer. Meanwhile, heat the ghee and pop the mustard seeds. Add the urad dal and the coconut reserved for garnish and stir till browned. Add this mixture to the erisserry and mix in the curry leaves. 

Kerala Plantain Errisery

1 pound plantain
Salt as per taste
1 tbsp ghee
1/4 tsp mustard seeds

Make a paste of:
3 red chillies
8-10 black pepper
1 cardamom
1/4 tsp cumin seeds
1 cup grated coconut
1 tsp of ghee

Peel and diced the plantain and cook with salt in the water. After plantains are cooked, add the paste. Cook till the gravy thickens. Heat 1 tbsp ghee. Add mustard seeds. When they splutter, add to the plantain curry. Cook for 5 minutes and offer. 

Mocha-r Ghonto

Whole banana flower 1
Potato 1
Turmeric 1 tsp
Garam masala 1/2 tsp
Green chilies 4
whole red chilies 4
Coconut, grated 1 cup
Oil to cook
Ginger paste 1 tsp
Sugar 1 tsp
Chili powder 1 tsp
Ghee 1 tsp
Salt to taste

Clean the banana flower well. First remove the outer leaves, then from each flowerette remove the hard stamen and hard covering at the base. Cut the flowers finely. Soak in water over night with salt and 1/2 tsp turmeric. Peel the potato and cut into small pieces. Pressure cook the banana flower in 1 cup water for 7 minutes and strain. Heat ghee in a pan and fry potato a little. Drain and set aside. Add red chili to the ghee and fry, then add ginger paste. In a few minutes add banana flower, potato, salt, and sugar. Cover pan and let it boil. When potato is properly boiled add ghee fried garam masala and the grated coconut. Mix well and offer. 

Nendran Banana Curry

Banana fruit - 2
Curd - 1 cup
Coconut - 1/2 cup
Green Chillies - 2
Sugar - 1 tbsp
Salt - 1 tsp
Mustard seeds - 1 tsp
Method

Clean the banana flower well. First remove the outer leaves, then from each flowerette remove the hard stamen and hard covering at the base. Cut the flowers finely. In half cup water boil the fruit with salt and turmeric powder till well cooked. Mash well. Grind coconut and chilli to a paste. Mix with curd and add to the fruit pulp, mix well. Season with mustard. 

Tamil Mor Koottu

Slightly sour buttermilk - 1 1/2 cups
Dry Red Chilly - 2
Jeeragam (cumin seeds) - 1/2 tsp
Grated Coconut - 3 tsp
Turmeric Powder - a pinch
Mustard seeds - 1/4 tsp
Salt - 1/2 tsp
Vaazhai Thandu (the inner stem of the Banana tree)

Remove the outer skin of the Thandu and cut into round slices. Cut each slice further into long pieces. Cook the cut pieces in water with the turmeric powder and 1/4 tsp salt. After the vegetable has cooked, drain off the excess water. Make a paste with the chilly, coconut and jeeragam and add to the buttermilk. Add the remaining salt and the cooked vegetable and heat it up for 3 minutes. Garnish with spluttered mustard seeds. 

Tamil Paruppu Usili

Channa Dhal - 2 tsp
Thoor Dhal - 2 tsp
Mustard Seeds - 1/4 tsp
Urad Dhal - 1/2 tsp
Dry Red Chilly - 2
Asafetida - a pinch
Salt - 1/2 tsp
Ghee - 3 tbsp
Raw Plantain or Banana Florets

Soak the Channa Dhal and the Thoor Dhal in hot water for at least an hour before preparation. Cut the vegetable into small pieces. If using Banana Florets prepare and boil in the usual way. Make a thick paste out of the soaked dhals, salt, chilly and asafetida. Be careful not to add too much water. Heat up about 1 tbsp of ghee in a deep pan and add the mustard seeds and urad dhal. After the mustard has cracked, add the paste and keep stirring for some time. Add the remaining ghee a little at a time and stir until the entire paste has loosened up. Use up the last of the ghee, if any. Add the cooked vegetable and continue mixing for another 5 minutes. If using rRaw Plantain, cut it into small pieces and after grinding the paste, mix the vegetable with it and continue as above. Keep stirring until the vegetable has been cooked completely. 

Teluga Patolli

Medium size raw green bananas - 2
moong dal - 1 cup
red chillies - 2
green chillies - 3
Ginger 1 inch

For Seasoning:
¼ cup Ghee
1 tablespoon of Urad dal
Sprig curry leaves
1 tablespoon of mustard

Soak Moong dal in water for 1/2 hour to 1 hour. Cut ginger and green chillis into small pieces and mix them with red chillis and soaked Moong dal. Grind them to a paste and mix sufficient salt. Set this paste aside. In a little hot ghee fry all the seasoning ingredients. When they turn golden brown add the small pieces of green raw banana. Fry them till they also turn golden brown and then add the grinded mixture of toor dal paste and fry that for 30 minutes on a medium flame. Serve hot.

BRUSSEL SPROUTS

Brussel Sprouts Fry

12 brussel sprouts
Urad dal, 2 Tblsp.
Channa dal, 2 Tblsp.
Mustard seeds, 1 tsp
Green chillies, 4
Powdered coconut, 2 Tblspn.

Cut brussel sprouts into small pieces and set aside. In a little ghee, fry the mustard seeds, channa dal and urad dal until brown. Add cut green chillies, then the brussel sprouts, and fry for 15 minutes or until vegetables are nicely done. Garnish with salt and coconut, and offer. 

Podi Adaicha Curry

Brussel sprouts, 1 pound
Curry leaves, a sprig
Mustard, 1 tsp.
Ghee for frying
Channa dal, 2 Tblsp
Coriander seeds, 4 Tblsp
Urad dal, 2 Tblsp
Red chillies 3
Salt to taste

Fry the above spice ingredients in a little ghee until golden brown, then drain and powder. Slit the brussel sprouts across and stuff the powder into them. Heat ghee in a pan and fry mustard and curry leaves till they splutter. Add the stuffed brussel sprouts and fry until crisp and tender.

CABBAGE

Bandgobi-Matar

1 medium Cabbage
1 cup peas
1/2 tsp. Mustard seeds
1/2 tsp. Haldi (turmeric)
5 tbs. Ghee
1 tsp Chili Powder
Salt to taste

Wash and shred the cabbage. Heat ghee in a pan and fry the mustard seeds until they splutter. Add cabbage, salt, haldi, chili powder and peas. Cook on medium heat till the cabbage is tender. 

Bandhakopi'r Ghanto

Cabbage 2 pounds, grated
Potatoes 2, diced
Peas ¼ cup
Cumin seed ½ tsp.
Bay leaf 3
Green chili 2
Turmeric powder ½ tsp.
Cumin powder 1 ½ tsp.
Coriander powder 1 tsp.
Red chili powder ½ tsp.
Ghee for frying
Butter 1 tbsp.
Salt to taste
Garam masala ½ tsp.
Sugar 1 tsp.
Tomato 1, diced
Almonds, 2 tbsp. roasted
Raisins (kishmish), 1 tbsp, soaked for 15 minutes

Heat a little ghee and fry the potato and peas, then set aside. Heat a little more ghee and fry the cumin seed, bay leaf, and green chili for a minute, then add grated cabbage, salt, and turmeric powder. Stir to mix well. Cover with a lid and cook on medium heat for 5-7 minutes. Add cumin, coriander and red chili powder. Stir to mix well. Keep lid on and cook for 10 minutes on medium heat. Add potato, peas, almond, raisins, sugar and stir. Add garam masala and butter. Stir well. Put on lid and cook on low heat till all the ingredients (especially, the potato) are cooked well. 

Bengali Bandhakopir Dalna

1 lb cabbage, sliced finely
2 potatoes, cut in small cubes
2 tbsp ghee
1 tbsp turmeric
1-1/2 tsp green chili paste
1 tbsp ground cumin
1 tsp ground coriander
1 inch ginger grated
1 tbsp butter
2 bay leaves
1/2 tsp garam masala 
Salt and sugar to taste
Chopped cilantro for garnish (optional)

Fry cubed potatoes in hot ghee until lightly browned. Remove from ghee and set aside. To the hot ghee add cabbage. Sprinkle with salt. Stir and cover. Simmer for 3-4 minutes. Remove cover. Add the turmeric, chili paste, cumin, coriander and ginger. Stir and fry until the spices are well blended with the cabbage. The cabbage should be nearly cooked at this stage. Add 1/2 cup water and add potatoes. Adjust salt and add sugar to taste. Simmer over medium heat until potatoes are cooked and there is practically no gravy in the pan. In a frying pan, heat butter. Add the bay leaves and garam masala. Stir fry a couple of minutes and pour over bandhakopir dalna. Stir the cabbage and remove from heat. Garnish with chopped cilantro. Don't cook the cabbage for more than 5 minutes, as the sulphurs in cabbage double between minute 5 and 7 of cooking, causing undesirable digestive distress! 

Bengali Bandhakopir Misti Dalna

2 cups Cabbage, shredded
Ghee for frying
½ Tsp Mustard Seeds
4 - Green Chillies, split
Salt to taste
6 Tbsp Grated Fresh Coconut
¼ cup- Milk
½ Tsp Flour
1-½ Tsp Sugar

In a little hot ghee fry the mustard seeds. Add Cabbage to it and then add salt. Cover and cook till almost done. Add 3 Tbsp grated coconut to it and also add green chillies to it. Mix together milk and flour and add this to the cabbage. Add sugar and sauté well till the milk gets absorbed in the cabbage. Again add 3 tbsp grated coconut to it and mix well. Serve hot. 

Cabbage Curry

Mustard seeds 1 tsp.
Urad Daal 1 tsp.
Cumin seeds 1 tsp.
Green Chili 1
Mixed vegetables 1 cup
Cabbage 1 medium
Salt to taste
Turmeric, a pinch
Ghee for frying

Heat ghee and fry mustard seeds, Urad Daal, cumin seeds, and green chili. Roast for a few seconds. Add mixed vegetables and cabbage. Sprinkle salt and turmeric. Cook on high heat for a couple of minutes, then cover and cook on low until done. 

Kerala Cabbage Thoran

Cabbage, chopped - 3 cups
Turmeric powder - 1/2 teaspoon
Cumin seeds - 1/2 teaspoon
Green chillies - 2 or 3
Fresh coconut - 1/2 cup
Urad dal - 1 teaspoon
Mustard seeds - 1/2 teaspoon
Asofoetida, 1 teaspoon
Ghee for frying
Salt to taste

Fry the mustard seeds. When they pop, add the urad dal and curry leaves. Add the cabbage, turmeric powder and salt. Stir for a while, lower the heat and cook covered for five minutes. Crush the cumin seeds and add to the cabbage along with the green chillies and the coconut. Stir for a few more minutes and remove from heat. 

Lemon Cabbage

1 cup cabbage, finely chopped
1 tbsp lemon juice
1 tsp sugar
3 green chilies, slit and chopped
1/4 tsp turmeric powder
2 tbsp chopped coriander leaves
Salt to taste
1 tsp mustard seeds
Ghee for frying

Heat oil in a pan and add mustard seeds. Once they crackle, add chopped cabbage, salt and turmeric powder. Cook for 3 - 4 minutes. Add sugar, stir and switch off the flame. Add chopped coriander leaves and lemon juice. 

Maharashtrian Gobi

1 cabbage, shredded
1/2 coconut grated
1" piece ginger finely chopped
2 green chillies
1/2 tsp chilli powder
1/2 tsp turmeric powder
1/2 tsp garam masala powder
1/2 tsp dried mango powder
1/2 tsp cumin seeds
Ghee for frying

Heat ghee, splutter cumin seeds and lightly fry ginger and green chillies. Add the washed and shredded cabbage. Sprinkle with salt, chilli powder, turmeric powder and stir fry. When nearly cooked, stir in coconut, garam masala and dried mango powder and continue frying till tender. 

Punjab Gobi Kadai

1 medium cabbage
4 Green Chillies, halved
2 sprigs Curry leaves
1 tbsp. Coriander leaves
2 tbsp. Coconut fresh scraped
1/4 tsp. Mustard seeds
1/4 tsp. Cumin seeds
1 tsp. Turmeric powder
1 tsp. Asafoetida
1/4 tsp. Amchoor powder
1 tbsp. Ghee
Salt to taste

Chop cabbage, wash, drain in colander. Should be about 2 to 3 cups on chopping. Sprinkle turmeric and salt on cabbage. Keep aside. Heat oil in kadai, add seeds, allow to splutter. Add green chilli pieces, curry leaves, and asafoetida. Add cabbage, cover, simmer one minute. Stir in tossing motion. Cover and cook on med. for 3-4 minutes. Remove lid, add amchoor, stir. Cook on high while stirring in between, to evaporate water. Add coconut, coriander, mix.

CAULIFLOWER

Baked Cauliflower

1 medium Cauliflower
2 Potatoes
Salt to taste
1 inch fresh Ginger
2 Tomatoes
3 Green Chillis
2 tsp Kalongi seeds
2 tsp Cumin seeds
1 tsp Turmeric
1 tsp Asofoetida
Ghee for frying

Clean a full cauliflower, removing the stems very near to the florets, but being careful not to break the florets. Place the cauliflower, floret side down, in a pressure cooker or steamer to boil. Do not boil so much that it makes the vegetable too soft. Should be cooked about ¾ through. In a little ghee fry the ginger, tomato, green chillies, kalonji seeds, cumin seeds and turmeric and blend together. Add the steamed cauliflower on a baking tray along with potatos cut like fries. Spread the fried mix over the florets evenly. Bake at 350 F. for about 30-45 minutes. When the florets turn brown and potatoes are soft, it’s ready to offer. 

Bengal Phulcopi Bhapa

1 Tbs. ground cumin
1 Tbs. ground coriander
2 Tbs. water
1 1/2 tsp. sugar
3/4 tsp. salt
1 Tbs. peeled fresh ginger, minced
1 seeded, chopped fresh green chilli
2 Tbs. mustard oil
4 cups cauliflower, cut into florets
2 or 3 medium peeled potatoes, diced
1 cup chopped tomatoes
1/4 cup water
1 bay leaf

Combine cumin and coriander with 2 tablespoons water in a small bowl. Add sugar, salt, ginger and green chilli. Add oil and mix well. Combine cauliflower, potatoes and tomatoes in a large bowl. Cut the cauliflower into larger pieces than the potatoes so they cook in the same amount of time. Pour the spice mixture over the vegetables and mix thoroughly. Heat the water in a non-stick skillet at least 10 inches in diameter. As soon as it comes to boil add bay leaf and vegetable mixture. (You do not need to stir.) Simmer, tightly covered until potatoes are tender and cauliflower is slightly crunchy, 15 to 20 minutes. Garnish with cilantro and offer. 

Bengali Chirar Pulao

1-1/4 cups Chira (flattened rice)
1 cup Potatoes, cubed
1-1/4 cups Cauliflower florets
¾ cup shelled Green Peas
Ghee for frying
2 inches Cinnamon
3 Cardamon
3 Cloves
3 tablespoons Poppy Seeds
3 Green Chilles

Wash chira in hot water. Steam the peas. Heat ghee and fry the potatoes and the cauliflower until brown. Add the cinnamon, cardamon, cloves, poppy seeds and green chilles. Add the chira and the steamed peas. Fry these for two minutes and add some salt. Stir for five minutes and serve hot. 

Cauliflower and Paneer

1 large cauliflower, head
1 medium zucchini
2 cups paneer
4 tablespoons olive oil
½ teaspoon asafetida
2 tablespoons coriander, fresh
1 teaspoon salt to taste
¼ teaspoon pepper

Wash the vegetables. Mince the fresh coriander leaves, set aside. Cut the cauliflower in slices, about ½ cm thick, make sure you have a good slice, try not brake it in small pieces. In a non-stick frying pan heat the oil, add asafetida, when is golden brown lower the heat to very low, add the cauliflower slices flat, don’t stack them, you may have to cook them some at time.. Cover. Check it often and carefully turn it around when one side is slightly brown. Keep turning until they are tender and ready. Cook the rest of the cauliflower, add more oil if you need, to prevent sticking to the pan. At the end cook any small pieces you have left. While the cauliflower is cooking, grate the skin off the zucchini. You’ll use the skin for this prep, but save the zucchini for some soup or dal. In a blender mix the panir (the panir should be freshly made because you need it hot and wet), the zucchini peel, salt to taste, a pinch of black pepper, add some whey from the panir to make a smooth, liquid like yogurt cream cheese. The zucchini peel will add a nice greenish hue. Blend for few minutes until smooth. Pour still warm over cooked cauliflower. Sprinkle some coriander leaves. 

Cauliflower Curry

Cauliflower - 3 cups (in florets)
Peeled and cubed potatoes - 2 cups
Ghee - 4 tablespoons
Coriander leaves - 1 tablespoon
Rasam powder - 2 teaspoon
Cumin seeds - 1 teaspoon
Salt - 1 teaspoon
Sugar - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Asofoetida powder - 1 teaspoon
Green chillies - 2
Capsicum - 1
Ginger - 1 inch

Chop all vegetables. Heat three tablespoons ghee in a kadai, add the cumin seeds and asofoetida powder. When the cumin seeds splutter add the capsicum, green chillies and ginger into the hot ghee along with tomatoes and fry till it becomes mushy. Add cauliflower, potatoes and turmeric, fry a bit, add salt, sugar and quarter cup of water. Cover and cook till the vegetables are cooked and the curry is dry. Add the rasam powder, coriander leaves and another tablespoon of ghee. Fry till done and offer. 

Cauliflower Delight

1 big cauliflower, cut up
3 tbsp of ghee
1/4 tsp asofoetida
1/4 tsp methi seeds
1 tsp sugar
1 tsp coriander leaves
2 green chillies

Mix together in a blender:
2 green chillies
1 tsp fresh coriander leaves
1 medium sized tomato
1 tsp asofoetida
1 tsp of lemon juice
Salt to taste

Blend in a mixer all the ingredients mentioned and set aside. In a heavy bottom pan heat the ghee and fry the pieces of cauliflower till they are light brown then set aside. In the same pan use the remaining ghee to fry the asofoetida and methi seeds, then and the sugar and follow by pouring in the blended green chili mixture. Fry well till ghee separates from gravy. Now add the Cauliflower pieces one by one and cover on low heat for about 10 minutes. Garnish with chopped coriander and green chillies. 

Cauliflower Dum

1 large cauliflower
6 medium tomatoes chopped
1 cup diced, cooked carrots
1 cup cooked peas
1 cup curds (yoghurt)
2 green chillies
1 inch fresh ginger
1/2 tsp turmeric powder
1 tsp asofoetida
2 tsp chilli powder
1 tsp coriander powder
1 tsp garam masala powder
1 tbsp chopped coriander
salt to taste
ghee for frying

Grind the ginger, green chillies, turmeric, chilli powder, coriander powder, and garam masala powder into a paste. Smear the cauliflower with some salt and steam till half done. Heat ghee in a pan and fry the ground masala and tomatoes until oil separates. Stir in the cooked peas and carrots and fry for a minute. Add cauliflower and sufficient water (to cover half the cauliflower.) Cover and cook till the gravy thickens. When the cauliflower is almost tender and the gravy is almost absorbed, remove from fire and bake in oven for five minutes on low heat (325 degrees F). Garnish with chopped coriander and offer 

Cauliflower Gobhi

1 cauliflower, cut into small flowerets
1 cup Bengal gram flour
1/2 cup all purpose flour (maida)
1 tsp. ginger paste
1/2 tsp. chili powder
Salt to taste
A pinch of red coloring (paprika, pepper)
Ghee for frying
2 green chilies minced
1 tsp asofoetida
1 tsp mustard seeds
1 tsp cumin seeds
sprig curry leaves

Soak the cauliflower pieces in salt water for 10 minutes and cook in boiling water for 5 minutes. Remove and allow them to cool. Mix Bengal gram flour, maida flour, salt, ginger paste, chili powder, salt and make a fine batter by using water. Also add red coloring if you like. Immerse the cauliflower pieces in the batter and deep fry in hot ghee until they are golden brown. Heat 2 tbsp. of ghee in another pan. Season the mustard seeds, cumin seeds, curry leaves till they splutter. Add chopped green chilies and fry for a minute. Now add the fried cauliflower pieces to the seasoning mixture and stir well. 

Cauliflower Roast

1 large cauliflower
Salt to taste
1-1/2 cup yoghurt
1 tsp chili powder
½ tsp sugar
1 cup almonds
Handful of raisins
Coriander leaves, sprig
1 Green chili, minced

Soak almonds in water then wet grind to a nice paste. Blanch the cauliflower florets in salt water, drain and keep aside. Make a gravy with yoghurt, salt, chilli powder, sugar, almond paste, and raisins. Pour gravy over cauliflower and keep for at least 1 hour in an oven proof dish. Pre-heat oven to 250 Fahrenheit, and put cauliflower in till the florets are cooked through and tops are brown. Garnish with Coriander leaves and green chilli prior to serving. 

Chal Kofi

Cauliflower - 1 medium
Potato - 2 medium
Rice (gobindo bhog) - ½ cup
Cashew nuts - 10
Raisins - 20
Cumin (seeds) - 1-½ tsp
Coriander powder 1 tsp
Turmeric 1 tsp
Red chili flakes - 1 tsp
Garam masala powder - 1 tsp
Sugar - ½ tsp
Salt to taste
Ghee for frying

Soak the rice in water. Cut cauliflower and potatoes. Heat ghee in a skillet over medium heat. Fry cumin seeds for few seconds. Add cut cauliflower and potatoes. Add salt and simmer, covered. Stir occasionally. When the cauliflower and potato pieces are half cooked, then add coriander, tumeric and chilli flakes and fry for few minutes. Add the soaked rice, cashew nuts and raisins and mix thoroughly. Fry it for another 5 minutes. Add just enough water to cook the rice, but not too much or it will be sticky. Stir occaionally to avoid sticking. When the rice is cooked, add sugar and garam masala powder. Cook for few minutes till the water dries. Offer hot. 

Guncha-O-Bahar

1 large Cauliflower
1 litre Water
½ Tsp Turmeric
Salt to taste
Juice of half Lemon
Ghee for frying

For Marinade:
1 Tbsp Ginger Paste
1-1/2 Tsp Asofoetida
4 Tbsp lemon juice

For Dusting:
1/3 cup Bengal Gram flour (besan)
½ Tsp Cumin Powder

For Gravy:
3 Tbsp Ghee
4 Tomatoes (boiled in water, skin removed, then pureed)
½ cup Curd
100 grams mashed khoya (or 3 Tbsp Milk Mawa Powder or Riccota)
1 Tsp Coriander Powder
1 Tsp Mango Powder
1/2 Tsp Red Chilli Powder
Salt to taste
½ Tsp Turmeric
½ Tsp Garam Masala
2 Tbsp chopped Coriander Leaves
½ cup Water

Mix the curd together with khoya Milk Mawa and set aside. Clean the Cauliflower and cut it into large florets. Boil water and add turmeric, salt, and lemon juice and bring to a boil for 10 minutes. Drain well. Next marinate the cauliflower with the marinade ingredients and set aside for 15 minutes. Drain extra water from the marinated cauliflower and then dust it with cumin powder and Bengal Gram flour. Deep fry in hot ghee till golden brown. Drain well on a tissue and set aside. For making the gravy, heat ghee, add tomato puree and fry well. Add the curd mixture and mix well. Next add cauliflower to it and mix. Add garam masala and water and mix. Let the gravy simmer until nicely done. Offer hot, garnished with chopped coriander leaves. 

Masalewali Gobhi Mussalam

1 medium Cauliflower
Ghee for frying
½ Tsp Cumin Seeds
2 Tbsp Ginger Paste
3 Green Chillies, minced
2 Tsp Red Chilli Powder
Salt to taste
2 Tsp Cumin Powder
2 Tbsp Garam Masala
½ cup beaten Curd
1 medium Capsicum, diced
1 cup Tomatoes, chopped
2 Tsp dried Fenugreek Leaves (Methi)
2 Tsp Ginger, minced
½ cup Water
Garnish
Chopped Coriander Leaves

Break cauliflower in small florets and deep fry in hot ghee. Drain well and set aside. For making the gravy, heat 2 Tbsp ghee and add cumin seeds until then crackle, then add ginger paste, green chillies, salt, red chilli powder, cumin powder, half the garam masala and curd. Mix well. Add cauliflower and mix. Next add tomatoes and capsicum and mix well. Add a little water and let the gravy simmer well. Add ginger juliennes and kasoori methi to it. Offer hot garnished with coriander leaves and a sprinkle of garam masala powder. 

Phool-Kopheer Torkari

1 cauliflower, cut into big florets
2 potatoes, diced
2 tomatoes, pureed
1 tsp cumin seed
4 cloves
2 cardamom
2 bay leaves
1 tsp asofoetida
2 tbsp ginger paste
1/2 cup green peas

For Masala:
1-1/2 tsp cumin
1 tsp coriander seeds
2 whole red chilis
½ tsp turmeric powder
Handful of coriander, chopped finely
Ghee
Salt to taste

Grind the masala into a paste. Fry the cauliflower and potatoes, keep aside. Add some more ghee, fry the cumin seed, cloves, cardamom, bay leaves, until browned, then add ginger paste, ground masala, peas, and tomato puree. Lastly add cauliflower & potatoes and some water, and let simmer for 7-8 minutes until you get desired gravy consistency. Garnish with coriander. 

Tamil Cauliflower Pepper Curry

Mustard - 1/4 tsp
Cumin Seeds - 1/2 tsp
Urad Dhal - 1/2 tsp
Ghee - 1 tsp
Salt - 1/2 tsp
Pepper (Powdered) - 1/4 tsp
Cauliflower - about 200 gms

Cut the cauliflower into small pieces. Try to maintain the smaller florets as they are. Heat up the ghee and fry the mustard, dhal and cumin. Add the vegetable and some water and cover and simmer for 5 minutes. When the vegetable is nearly cooked, add the salt and the pepper powder and stir. Turn off the heat and cover for 5 more minutes.

CHICKPEA

Aloo Chole

3 cups chickpeas, cooked
2 Tbs. ghee
2 cups potatoes, diced
1 cup tomatoes, chopped
1 tsp. tamarind paste
1 tsp. ginger, minced
1 tsp. asofoetida
2 Tbs. coriander leaves chopped - (optional)
3 Tbs. Channa Masala
Salt to taste

In a small bowl make a paste of Channa Masala with 3 Tbs. of water, and set aside. Heat the ghee and fry the ginger for 2 minutes. Add the spice paste and saute until the mixture becomes dry, 3 minutes more. Add the tomatoes and saute for 3 to 4 minutes, then add the potatoes, 2 cups of water, cover the pan and simmer until the potatoes are tender, 15 to 20 minutes. Add the chickpeas, tamarind paste and simmer for 5 minutes. Add salt to taste. Garnish with the coriander leaves and offer. 

Bengali Chickpea Curry

1 15 oz. can chickpeas
1-1/2 cups sliced potatoes, cooked
Salt to taste
Ghee for frying
1 teaspoon cumin seeds (Jeera)
1 teaspoon minced ginger
1 teaspoons chili powder
1 teaspoon asofoetida
1 tablespoon tomato paste
2 green chillies, slit

Heat ghee and fry cumin seeds and chillies for half a minute, followed by ginger for a couple of minutes. Add chickpeas, potatoes, tomato, salt, and chilli powder. Stir thoroughly to mix, and add a cup of water. Cover with a lid until done, about fifteen minutes on medium low heat. 

Chana Masala

3 Tblspn. butter
1 Tblspn. curry powder
1 Tblspn tomato paste
15 oz can of chickpeas drained, reserving 3 T liquid
1/2 Tblspn lemon juice
Salt to taste
1 tsp. fresh black pepper
1 Tblspn butter

Heat ghee on medium high heat. Fry curry powder with tomato paste. Stir and simmer about 2 minutes. Add chickpeas, liquid, lemon juice, salt, and black pepper. Simmer 5-6 minutes, stirring occasionally. Add butter. Stir and simmer for 5 minutes more or until peas are softened and dish is hot, then offer. 

Chanay Ka Shorba

Ghee for frying
1/2 tsp fresh ginger, minced
1 cup finely chopped fresh tomatoes
2 cups cooked chickpeas, drained
Salt to taste
1/2 tsp red chilli powder
1 tsp turmeric
1-1/3 cup water
1 whole fresh green chili
Handful chopped fresh coriander
1 tsp Garam masala

In a little hot ghee fry the ginger and tomatoes, and simmer covered for 10-15 minutes on low heat until the oil separates and the mixture forms a pulp. Add a tablespoon of water at a time if required. Add the cooked (or canned) chickpeas, salt, red chili powder, and turmeric, and stir well. Add 6 tablespoons of boiling water and simmer on low heat for 5-7 minutes or until excess water evaporates and there is a thick gravy. The dish can be offered at this point as a masala curry. For a wetter curry, add another cup of boiling water and simmer on low heat for 10-15 minutes. Add the whole chili, coriander, and garam masala. Remove from the heat and leave, covered, for 5 minutes or until the oil rises to the top. 

Chole

Chickpeas 1 can
Ginger powder, 1 tsp.
Tomatoes 2, chopped
Cumin powder 1 tsp.
Coriander powder 1 tsp.
Chili powder 1 tsp.
Tamarind paste, 1/2 tsp.
Garam Masala, 1 tsp.
Coriander Leaves, bunch
Asofoetida 1 tsp.

Saute ginger for about 5 minutes. Add tomatoes, and continue frying. Add cumin, coriander and chili powders, asofoetida and some salt. Fry for another 5 minutes. Add chickpeas, boil for a few minutes. Add garam masala, let mixture simmer. Separately, boil tamarind in water until it dissolves. Add this to main mixture. Remove from stove. Serve garnished with coriander leaves and lemon slices. 

Indian Chickpeas

1 cup cooked Chickpeas
2 Tbsp ghee
1 inch cinnamon stick
4 cloves
1-1/2 tsp asofoetida
2 inches fresh ginger, minced
1 green chili pepper, finely chopped
2 tsp ground coriander
3/4 cup of chopped tomatoes
1 tsp garam masala
1 Tbsp cilantro, chopped

Soak chickpeas overnight, rinse, cook in water until tender. Drain, but reserve the liquid. In a little hot ghee fry the cinnamon and cloves for a few seconds. Add ginger, chili pepper, ground coriander and cook 5 minutes, stirring. Add tomatoes, with the juice and cook until all liquid has evaporated. Add chickpeas to the pan, mix well, cook 5 minutes. Pour the cooking liquid off the chickpeas and simmer for 25 minutes, until all the liquid is gone. Sprinkle with garam massala and cilantro. Can be offered hot of cold. 

Karnataka Sundal

1 cup chickpeas, cooked or soaked overnight
4 green chillies, minced
1/2 cup fresh coconut, scraped
1/4 tsp. mustard seeds
1/2 tsp. cumin seeds
1 sprig curry leaves
1 tsp. coriander leaves, finely chopped
2 tsp. lemon juice
1 tsp. asafoetida
Salt to taste
Ghee for frying

Pressure cook peas till tender (5-6 whistles). Drain and set aside. Heat ghee and fry the seeds until they splutter. Add chillies, curry leaves and stir. Add peas, coconut and other ingredients, except coriander. Stir and cook till the water is evaporated. Garnish with coriander and offer hot or cold. 

Punjabi Chole

2 cups Kabuli Chole
1 Tsp Amla Powder
¼ tsp Baking Soda
1 Tsp Salt

For Gravy:
3 Tbsp Ghee
1 Tsp Asafoetida
1 Tsp Cumin Seeds
2 Cardamom
1 inch Cinnamon
1 Tsp chopped Green Chillies
1 Tsp chopped Ginger
1 cup Grated Tomatoes
1 Tsp Turmeric Powder
1 Tsp Red Chilli Powder
1 ½ Tbsp Coriander Powder
1 Tsp Mango Powder
1 Tsp Sugar
2 Tbsp Chola Masala (any good brand)
Salt to taste

For Seasoning:
1 Tbsp Ghee
¼ Tsp Cumin Seeds
¼ Tsp Red Chilli Powder

For Garnish:
Chopped Coriander Leaves
Green Chilli and Ginger Juliennes

Soak the Kabuli Chole overnight then pressure cook with Amla powder, baking soda, salt and water for 3-4 whistles (or steam as needed) until the Cholas are done. In a little hot ghee fry the asofoetida, cumin seeds, cinnamon and cardamom. Add green chilis and ginger and fry well. Add the cooked Chole cook the spicing in well, adding water to get the desired consistency. Fry the remaining seasonings in a little ghee and toss into Chole. Garnish with coriander leaves and juliennes. Offer hot with lemon wedges. 

Rawalpindi Chole

1-1/2 cups Kabuli channa
¼ cup Rajma
3 tblsp. Lemon juice
2 pieces clove
1 cinnamon stick (dalchini)
1/2 tsp black pepper
2 green chillies
1 piece ginger
1/2 tsp baking soda
Salt to taste
3 Tbsp Annardana (pomegranate) paste
1/4 tsp Mango powder
1 Tbsp Garam Masala
3 Boiled medium sized potatos
1 good size Tomato chopped
Ghee for frying

For Masala:
1 bay leaf
2 tsp mustard seeds
2 tsp jeera (cumin seeds)
1 tsp fenugreek seeds
2 clove
1 whole red chilli

In a pan, dry roast all the masala ingredients and grind fine. In a big vessel put water, baking soda, salt, kabuli channa and rajma. Soak overnight. Next morning add lemon juice and cook it till channa and rajma become soft. When cooked, drain water and set aside for later. Prepare a paste out of cloves, cinnamon, black pepper, green chillis and ginger. Mix this paste with cooked channa and rajma. (Don’t fry this masale before adding.) Using water from channa and rajma, put in a pot on low heat. Add channa and rajma back to the water along with dry masala, garam masala, annardana paste, amchur powder, and black pepper. Cook till water evaporates and masalas stick to the channa and rajma. Spread the cooked chole evenly in the pan and make a space in center. Heat up some ghee to ver hot, then pour into the center hole and cover with chole. Put the lid on and simmer a bit longer. Garnish with potato, tomato and green chilis, and offer. 

Sukhe Chane

2 cups Chickpeas
2 Tbsps Lemon juice
2 Tbsps Olive Oil
1 Tbsp Sugar
2 Tbsps Curd
1 Tsp Cumin Powder
1 Tsp Black Salt (Kaala Namak)
1 Tsp Garam Masala
1 Tsp Chaat Masala
2 Tsp Red Chilli Powder
3 Tbsp Coriander Powder
1 Tbsp Mango Powder
Salt to Taste
1/3 cup Ghee
2 Bay Leaves
2 Cardamoms
1 inch Cinnamon
¼ Tsp Cumin Seeds
1 Tsp Asafoetida
6 Green Chillies, slit
2 Tbsp Ginger Juliennes
2 Tbsp chopped Coriander Leaves

For Garnish:
Chopped Coriander Leaves
Thick Strips of Tomato
Thick deep fried strips of Potatoes
Lemon Wedge

Soak Chana overnight in water with lemon juice. Next day pressure cook it in 6 cups water with olive oil, sugar and curd. Pressure cook for 3 whistles and strain well when the chana is done. Take a big flat mixing platter and spread chana on it to cool, then add cumin powder, black salt, garam masala powder, chaat masala, red chilli powder, coriander powder, mango powder and salt. In a kadhai, heat ghee and fry the bay leaf, cardamom, cinnamon, cumin seeds, and asofoetida. Next add green chillies and ginger juliennes and sauté well. Add the chana mixed with various spices and mix well. Serve hot garnished with coriander leaves, tomato strips, deep fried potato strips and lemon wedge. 

Tamarind Chickpeas

2 small chiles, coarsely chopped
1/2 cup water
1 Tblsp. tamarind paste
1/2 cup hot water
1 tsp Asofoetida
1 med tomato, chopped (or two Romas)
1 inch fresh ginger, grated
2 cups canned or cooked chick peas (garbanzos)

Saute chiles in a little ghee using 1/2 cup water until crispy. Mix the tamarind concentrate in 1/2 cup hot water. Combine the chilis, tamarind, tomato, and ginger. Puree. Return puree to pan, add chickpeas and simmer for half an hour until sauce is thick.

DAL & LENTIL

Bellary Saaru

1/2 cup toor dal
1 cup coconut
3-4 green chillies
1/2 cup coriander seeds
1/2 bunch cilantro
3-4 teaspoon cumin seeds
1/2 tsp asafoetida
1/2 cup toor dal
3-4 tsp tamarind juice
Salt to taste
Curry leaves

Grind the coconut, chillies, coriander, cilantro, cumin and asofoetida to a paste with a little water. Pressure cook toor dal. Season the cooked dal with ghee fried curry leaves and turmeric. Add toor dal to 1-1/2 cups water and boil for five minutes, then add tamarind juice. Finally, add the paste and boil well for ten minutes. Offer hot. 

Calcutta Borar Jhal (Lentil Balls in Mustard Sauce)

½ cup split dried lentils (kalali/biuli or masoor dal)
4 green chillies
1/2 tsp ginger paste
¼ tsp asafoetida
1 cup mustard oil (or ghee)
1 tsp nigella seeds (kala jeera)
1/2 tsp sugar
1/2 tsp salt

For Masala Paste:
1 tsp black mustard seeds
1 tsp yellow mustard seeds
2 green chillies
Salt to taste
1 tsp sugar
3 cups water

Soak the lentils for half an hour, drain and grind them with 2 green chillies, salt, sugar, ginger paste and asafoetida. Whip for 7-10 minutes by hand and for 2 minutes in a blender. Heat one cup mustard oil to smoking in a karai, reduce heat and drop level tablespoonfuls of the batter into it carefully so that they form into balls (boras). As they fry to a golden brown and come to the top of the oil, remove them with a slotted spoon and leave to drain while you make the sauce. Pour out all but 2 tablespoons of the oil from the pan. Heat the oil to smoking and fry the kala jeera until they splutter. Add the paste mixed in water. After it comes to boil, let it simmer for 10 minutes. Add the boras, mix well with the sauce and remove from the fire. The boras will absorb the sauce, but there should be enough left to drip onto the rice when offering. 

Curried Lentils and Pineapple

1.5 pints of water
4 tsps curry powder
12 ozs split red lentils
1-1/2 tsp asofoetida
14 ozs of pineapple pieces (drained)

Saute the curry powder and lentils in a little vegetable stock or water. Drain and thoroughly mash the pineapple pieces and add them to the pan along with the water (less the amount you used to saute) and bring the lot to a boil. Cover the pan with a lid and simmer gently on a low heat for 20-30 minutes until the lentils are soft and cooked. Ggarnish with tomato slices and offer. 

Dal Radish

1 cup toovar dal
2 radishes
1 large tomato
1 tbsps. sambhar powder
1 tsp. jaggery
2 tbsps. finely grated coconut
½ tsp mustard seeds
1 tsp asofoetida
2 sprigs of curry leaves
6 whole cashew nuts
2 tbsps. ghee
Salt to taste

Soak the dal in water for one hour. Scrape and cut radish into round pieces. Heat oil in a kadai and fry the mustard seeds. When it splutters add chopped tomato, curry leaves, sambhar powder and the grated coconut. Keen frying for a few minutes. Add drained toovar dal and the radish slices. Add salt to taste and about two cups of water. Simmer on a slow fire till cooked. 

Karnataka Moong Sprout Curry

1 cup sprouted moong dal
1 green chilli
1 stalk curry leaves
1 tsp. coriander leaves finely chopped
3-4 pinches asafoetida
1/2 tsp. mustard seed
½ tsp. cumin seeds mixed
2 tbsp. ghee
salt to taste
1/2 cup tamarind (imli) paste

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

Add water to sprouts until covered. Add salt and whole green chilli. Boil and simmer, covered, till sprouts are tender. Heat ghee in a heavy pan, add cumin and mustard seeds. Allow to splutter, add curry leaves 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. Offer hot. 

Lobia (Black-eyed Peas in Ginger Tamarind Sauce)

1 cup dried black-eyed peas
2 tsp grated ginger root
1/2 tsp chili powder
1/4 tsp tumeric
1-2 green chilis, chopped
1 tbsp tamarind paste
1/2 tsp cumin seeds
1-1/2 tsp asofoetida
1/4 tsp garam masala
2-3 tbsp cilantro leaves

Rinse and soak beans for a couple of hours in at least 3-1/2 cups of water in a medium saucepan. Bring beans to a boil over medium heat, add half the ginger, the chili powder and the tumeric. Reduce heat, cover the pan and cook slowly for 45-50 minutes. Add remaining ginger, chilis, tamarind, mix it well and let it simmer for another 10-15 minutes. Dry roast the cumin seeds and add to beans, together with Garam masala. Stir and cook another 5 minutes. Garnish with cilantro leaves and offer hot. 

Mungochi Ki Sabzi

For the Mungochis:
500 g. moong dal, soaked
4-5 green chillies, chopped fine
a small piece of ginger, julienned
1/4 tsp. sesame seeds
ghee for deep frying

For the Masala:
2 tomatoes
3 inches Ginger
a bunch of chopped coriander leaves
Ghee for frying
1 tsp. asofoetida
1/4 tsp. cumin seeds

Grind the moong dal to a coarse paste using just a little water. Mix in green chillies, ginger and sesame seeds. Heat ghee and drop in tiny dollops of the mixture and fry till brown and crisp. Drain and set aside. Heat 3 tbsp. of ghee and fry cumin seeds. Brown lightly and add the ground masala paste and fry till browned. Add a little water and allow it to simmer. Heat water separately in a vessel put in the fried mungochi balls and allow it to soften. Drain and add to the masala mixture. Let it simmer for ten minutes but do not allow the gravy to become too thick. Garnish with coriander leaves. Offer hot. 

Nepali Masaura and Potato Tarkari
(Stewed Potatoes and Sun-Dried Lentil-Vegetable Balls)

For Masauras:
4 cups split black lentil, soaked overnight
2 cups finely chopped radish and cauliflower
1 teaspoon freshly ground black pepper
½ teaspoon asofoetida
Salt
1 cup water

For Tarkari:
3 cups masauras
2 cups potatoes, diced
1 cup chopped tomatoes
1/2 teaspoon fenugreek
1/2 teaspoon cumin seeds
1 teaspoon ginger paste
1 teaspoon chili paste
1/2 teaspoon turmeric
1 teaspoon asofoetida
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground black pepper
2 cups milk
5 tablespoons ghee
Salt to taste
Chopped cilantro for garnish

For Masauras: In a blender, combine soaked lentils, water, salt and pepper to a smooth paste and put in large bowl. To the lentil paste, add chopped vegetables and mix thoroughly. Make 1 inch balls of the mixture and arrange them on a baking sheet. Allow them to sun-dry until the ball are completely dehydrated. (Food dehydrator can be used instead.) Package the dehydrated lentil balls in air-tight container until ready to use.

For Tarkari: Heat three tablespoons of ghee and fry masauras until golden brown. Reserve in a large plate. To the same pan add the remaining ghee. Fry fenugreek and cumin seeds until dark. Add potatoes, salt and pepper and fry on low heat for ten minutes or so until potatoes are lightly browned, cooked half way. Add cumin and coriander and stir for a couple of minutes. Add browned masauras to the potato mixture followed by tomatoes and milk. Cover and allow to simmer for 10-15 minutes or until the potatoes are cooked tender and a desired consistency of the stew has been achieved. Garnish with chopped cilantro. 

Papad Sabzi

2-3 medium sized papads
1 tbsp. curds
1/2 tsp. chilli powder
1-2 pinches turmeric
1-2 pinches asafoetida
1/4 tsp. cumin seeds
¼ tsp. mustard seeds
1 tbsp. ghee
1 tsp. chopped coriander
Salt to taste
1 cup water

Break the papads into 1" squares. Heat ghee in a saucepan and add seeds until they splutter. Add asafoetida, chilli powder and curds simultaneously. Stir till curds brown Add turmeric, water and salt. Boil. Add papads and coriander. Boil for 3-4 minutes. Offer hot with chappatis. 

Patholi

Chana Dal 1 cup
Moong Dal 1 cup
Arhar Dal 1/4 cup
Asofoetida 1 tsp
Salt to taste
Ghee for frying

Seasoning:
Mustard Seeds 1 tsp
Asfoetida A Pinch
Urad Dal 2 tsp
Red Chillies 3
Turmeric Powder 1 tsp
Curry Leaves a sprig

Wash and soak the dals along with the split red chillies for 2 to 3 hours. Drain and grind the dals coarsely. Heat ghee and fry the asafoetida, mustard seeds, urad dal and red chillis. When mustard seeds crackle, add curry leaves and fry for 2 to 3minutes, then add the ground paste. Keep it medium flame and fry till the paste turns slight brown. Add ghee as needed. 

Punukula Koora (Green Gram Dumplings
in Tomato Gravy)

For Dumplings:
split gree gram dal 1 cup
green chillies 3
red chillies 2
chana dal ¼ cup
salt to taste
ghee for frying
jeera 2 tsp
asofoetida 1 tsp

For Gravy:
tomatoes 1 large
jeera powder 1 tsp
dhania (coriander) powder 1 tsp
chilli powder ¼ tsp
turmeric ¼ tsp
fresh coriander for garnish
Ghee for frying

Soak the dals in water along with the chillies. Drain the water and grind the dals coarsely with the jeera and the chillies. Make them into small balls. Heat the ghee and deep fry the balls, then set aside to drain. In a little hot ghee fry the remaining seasonings and the tomato and salt, adding a little water as needed. Add the dumplings and cook for about 2 minutes. Add chopped coriander and offer hot. 

Rajhastani Dal Bati (Puffed Dough Dumplings With Lentil Curry)

For Dal:
2 cups rajma beans
3/4 cup whole black gram (urad dal)
Pinch of soda bicarb
2 tomatoes, chopped finely
2 tsps garam masala powder
2 tsps chilli powder
1 tsp turmeric powder
1 tsp asofoetida
1 tbsp ginger paste
2 green chillies, slit lengthwise
2 tbsps cream
4 tbsps ghee
1 cup coriander leaves, chopped finely
Ghee
Salt to taste

For dumplings:
5 cups whole wheat flour, sieved
1 cup ghee
2 tbsps curd
Salt to taste

Soak the rajma beans in water overnight with a pinch of soda bicarb (baking soda). Pressure cook rajma and black gram till soft. In a little ghee fry the ginger paste and tomatoes. Add all the masalas, beans and salt. Simmer till well blended. The gravy should be thick. Pour cream and ghee over top and simmer with lid on. Knead a soft dough with flour, ghee, curd, salt and just enough water. Roll into lemon-sized balls. Cover and let the dough balls rest for one hour, then roast in batches on hot coals till puffed and golden outside and spongy inside. Keep hot. Garnish the dal with coriander leaves and slit green chillies. Offer the hot dumplings for dipping into the dal. 

Rajhastani Gatte Ki Sabzi

1-1/2 cups Gram flour
1/2 cup Curds
1/2 tsp Cumin
1/2 tsp Red chilli powder
1/2 tsp chopped Ginger
1 tbsp chopped Mint
1 tbsp. chopped Coriander
1 tsp Ghee
Salt to taste
Baking soda, a pinch
Ghee for frying

For Gravy:
2 cups Curds
1 tsp Red chilli powder
2 tsp Coriander powder
1/2 tsp Turmeric powder
2 tbsp Ghee
1/2 tsp Mango powder
1 tsp Cumin seeds
1 pinch Asafoetida
Salt to taste
1/2 tsp Garam Masala

Mix all the ingredients to make a hard dough, adding very little water. Divide into 6 cylindrical rolls. Boil 2 cups of water and add the Gatta rolls. Cook for 10-15 minutes. Keep water aside and slice Gattas into 1" pieces. Heat ghee and deep fry till golden. Remove. Heat ghee and fry the cuming seeds and aesofoetida. Mix all the spices in with the curds and add to the pan. Add the water in which the gattas were boiled. Cook on slow heat for 5 minutes to make gravy. Add gattas and garam masala. Cook till slightly thick, and offer. 

Rajasthani Saadi Kadhi (Gramflour Curd Curry)

For Curry Base:
1 cup Curd
1 cup Besan
1-½ Tsp Salt
1 Tsp Turmeric Powder
2 cup Water

For Seasoning:
2 Tbsp Ghee
A pinch Asafoetida
1 Tsp Anise seeds (Hindi Sauf)
¼ Tsp Fenugreek Seeds (Methidana)
¼ Tsp Mustard Seeds (Rai)
¼ Tsp Cumin Seeds
1 Tsp Red Chilli Powder
3 cups Water
Few Curry Leaves
Chopped Coriander Leaves

Whisk the curry base Ingredients together and set aside. Heat ghee and fry the anise, mustard and cumin seeds till they splutter, then add the fenugreek, curry leaves, red chili powder and asofoetidfa. Don’t over-fry the fenugreek or it will be bitter. Add the prepared Curd mixture (curry base) to it and stir well, with no lumps. Add water and simmer well. Garnish with chopped Coriander Leaves and offer hot. 

Rajasthan Shahi Gatte

7-8 ounces besan flour
2 tbsp ghee
1 tsp salt
1 tsp red chilly powder
1 tsp coriander (dhaniya) powder
8-10 ounces curd
2 tsp ghee
½ tsp turmeric powder

Mix besan while adding ½ tsp. salt, ½ tsp red chilly powder, ½ tsp. dhaniya powder and ghee. Make a stiff dough. Make 5-6 thin and long strips of the dough. Put these strips in boiling water and cook for 5 minutes. Cut these gattas into small pieces. Strain the curd through a strainer. Add ½ tsp. salt, ½ tsp red chilly powder, ½ tsp. dhaniya powder and haldi to the curd. Mix well. Add the gatta pieces. Heat ghee in a kadahi. Add fried jeera to the curd mixture. Cook it for 5-7 minutes while stirring continuously till it comes to a boil. Simmer the flame and cook for another 5-7 minutes. Turn off the gas. Finally add red chilly powder. 

Rajma Butter Masala

rajma - 2 cups
tomatoes - 2
butter (salted) - 2 tblspn
chilies - 3
salt to taste
Garam masala powder 2 tsp
Red chilli powder ½ tsp
coriander leaves for garnish

Soak rajama overnight. Add salt and fresh water to the rajma and cook until soft. In hot butter fry the chopped chilis until golden then add tomatoes and fry for another 3 minutes on low heat. Add the rajma with water. Add salt, garam masala, chilli powder and coriander leaves. Simmer on low heat until it thickens to a nice gravy. 

Rajma Curry

1 cup Red kidney beans (rajma)
1 inch Ginger piece, minced
1 medium size Tomato
Salt to taste
Red Chilli Powder to taste
1/4 tsp Turmeric powder
1 tsp Coriander powder
1 tsp Garam masala
1 tsp Asofoetida
1-2 tbsp Ghee
1/2 tsp Cumin seeds

Soak the beans overnight and then pressure cook them until soft. In a little hot ghee fry the cumin seeds and cinnamon. Add the ginger and fry until crispy, then add the tomatoes and turmeric and cook until nicely done. When ingredients are well blended, add the salt, coriander powder and red chili powder. Add the pressure cooked beans and about a cup and a half of water. Cover and simmer to get the desired consistency, then add the garam masala, stir well and cook for 2 minutes. Garnish with Coriander Leaves and offer hot. 

Red Dal Curry

1-1/2 C red lentils
3-1/2 C water
6 Serrano chilies (or 3 jalepeno), quartered
½ tsp turmeric
Salt to taste
Ghee for frying
1 cup chopped tomatoes
1 inch grated fresh ginger
1 tsp asofoetida
1 Tblspn panch phanon
4 dried small red chilies

Cook the lentils in water. Make a mash of the tomato and ginger. Rinse lentils well, add water, serrano chilies, turmeric and salt. Bring carefully to boil and cook over low to medium heat, partially covered, for 25 minutes. Cover and cook another 10 minutes. In a little ghee fry the tomatoes and ginger and continue cooking until the tomatoes get nice and soft (approximately 8 minutes.) Stir constantly so that tomato mixture doesn't stick. Turn heat to low if necessary. Mix the tomatos into the lentils. In hot ghee fry the panch phanon until the seeds begin to pop, then add red chilies and fry for another 15 seconds, until they turn a little darker. Stir this mixture into the lentil/tomato mixture and offer. 

South Indian Channa Masala

1 cup Channa
2 Big Tomatoes (chopped finely)
1 inch fresh Ginger (grated)
½ tsp Jeera (cumin) seeds
½ tsp Garam Masala Powder
1 tsp Chillie Powder
1/4 tsp Turmeric
Salt to taste
Ghee for frying
1 Tbspn Jaggery or brown sugar
2 tblspn Tamarind paste

For Garnishing: 
Green Chillies Slit in two
Lime Slices
Tomato Slices
Garam Masala
Chopped Coriander leaves

Wash and soak the Channa overnight. Pressure cook the Channa with salt for 15 minutes. Grind a handful of the boiled Channa with the ginger, turmeric, jeera seeds, chillie powder, and garam masala and make into a fine paste. Add the tomatoes and tamarind and blend well. Add the remaining Channa, salt to taste, mix well and offer. 

Sprouted Moong Fresh Chivda

Ghee ¼ cup
Cumin seeds 1 tsp
Chillies, chopped 1 tsp
Poppy seeds (khaskhas) 2 tbsps
Cashew nut pieces ¼ cup
Kishmish (raisins) 1 tbsp
Grated carrot ½ cup
Grated potatoes 1 cup
Boiled sprouted moong 1 cup
Lemon juice 2 tbsps
Chopped coriander leaves ¼ cup
Grated coconut ¼ cup
A few curry leaves
Salt to taste

Heat the ghee and add the cumin. When spluttered, add the curry leaves and chillies. Add the poppy, cashew nuts and raisins. Saute for a minute. Add the potatoes and carrots. Cook on low. Mix in the moong, salt and lemon juice. Mix in the coriander and coconut at the time of serving. Serve hot. 

Two Dal Fry

2 cups whole Brown Lentils (Hindi Sabut Masoor)
½ cup split Green Lentils (Dhuli Mooong Dal)
3 Green Chillies, minced
2 inch Ginger, minced
1 Tsp Turmeric
1 Tbsp Salt
4 cups Water
5 Tbsp chopped Coriander Leaves
2 Tbsp Butter
1 Tsp Red Chilli Powder
1 Tsp Chaat Masala
1 Tsp Coriander Powder
1 Tsp Mango Powder
Chopped Coriander Leaves

For Seasoning:
2 Tbsp Ghee
1 tsp Asafoetida
1 Tsp Mustard Seeds
2 Whole Red Chilli
2 Tomatoes, sliced

Wash the Dals properly and soak them in water for 1 hour. Pressure cook the dals along with green chilli, ginger, turmeric, salt and water for 3 whistles. Prepare the tempering of the Dal by heating ghee in a small kadhai, Add asofoetida and then mustard seeds till they splutter. Add whole red chillis and fry until crispy, then add tomatoes and fry well. In the meantime, transfer the dal to a kadhai and add 3 cups water to it. Mix well and then add the hot tempering to the dal. Add coriander leaves, butter and the masalas to the dal with salt to taste, and stir well. Let the Dal simmer until done. Offer hot garnished with chopped coriander leaves. 

Upma

Sooji - upma Rava 1 Cup
Ginger 1 " inch piece chopped finely
Chilies red or Green 2
Salt to taste
Ghee 2 tbsp
Water 2 Cups
Mustard Seeds 1 tsp
Asofoetida 1 tsp
Urad dal 1 tsp
Channa dal 1 tsp
Curry leaves few

Dry roast sooji for few minutes and keep aside. In a little hot ghee fry the chilies and ginger then add salt, water and let it come to boil. Add the sooji gradually. Keep stirring and take care not to let it form lumps. Simmer covered and let it cook for 5 minutes. 

Upma Kozhakattai

Rice Rava 1 Cup
Water 2 Cups
Salt to taste
Ghee 1 tbsp
Mustard seeds 1 tsp
Urad dal 1 tsp
Channa dal 1 tsp
Ginger 1 inch minced
Green Chilies 2, minced
Curry Leaves a sprig
Asofoetida 1 Tsp.

Coarsely grinding the rice in a mixer to make the rice rava. Heat a little ghee and fry the seasoning. Add water and salt. When it reaches boiling consistency gradually add rice rava and simmer to very low flame. Cover and cook stirring frequently. Cool and shape into oval sizes and steam cook for 2-3 minutes. Offer hot or cold. 

Vegetable Upma

2 cups Rava
1-1/4 tsp salt
4 cups water
1 cup blanched vegetables
½ tsp asafoetida
1 tsp mustard seeds
2 tsp urad dal
3 tsp ghee
2 red chilies
2 green chilies cut
1 inch ginger, minced

Dry roast the rava until it darkens a few shades, but don't let it burn. Heat the ghee and fry the mustard seeds till they pop, then add the urad dal. When it turns slightly brown add red and green chilies and saute till soft. Add the vegetables and saute some more. Add 4 cups of water, salt and asofoetida. When the water boils add the rava while stirring constantly. After 2 or 3 min, cover the pan and cook over a low flame for 7 minutes. Offer hot or warm.

DRUMSTICKS

Besan Ka Pithla
(Drumsticks in Gram Flour Curry)

3 drumsticks, peeled and diced
2-1/2 cups gram flour
2 tbsps ghee
1 tsp cumin seeds
1/2 tsp mustard seeds
1/2 tsp asafetida.
8 curry leaves
2 tomatoes, chopped
6 green chillies, chopped
1/2 tsp turmeric powder
1 tsp asofoetida
1 tsp sugar
1 cup coriander leaves, chopped
Salt to taste

Boil drumstick pieces in water till the centers and seeds are soft. Mix gram flour with water to make a thin paste. Heat ghee. Add cumin seeds, mustard seeds, asofoetida and curry leaves. When the seeds pop, add the tomatoes and drumsticks. Stir fry gently for 2 minutes. Add gram flour mixture, green chillies, turmeric, salt and sugar. Stir gently till cooked and creamy. There should be no lumps. Garnish with coriander leaves and offer. 

Muringayila Thalichathu (Drumstick Leaf Curry)

Drumstick leaves 1 cup
Ghee 1 tbsp
Salt to taste
Grated coconut 1 cup
Aniseed 1/4 tsp
Mustard 1/4 tsp
Asofoetida 1-1/2 tsp
Green chillies 3
Turmeric powder 1/4 tsp
Chilli powder 1 tbsp
Curry leaves 1 sprig

Wash the drumstick leaves. Chop the chillies. Grind the coconut with aniseed and turmeric powder to a smooth paste. Heat the ghee. Add the mustard. When it crackles, add the chillies. Fry till lightly crisped. Add the drumstick and stir till the leaves are soft. Add the chilli and coconut mixed in half a cup of water. Add the curry leaves and salt. Cook till it boils. Add one more cup of water. Simmer and remove from fire.

EGGPLANT

Andhra Gutti Vankaya with Chana Dal

1/4 kg Chana Dal
1-1/2 tsp Jeera (cumin)
10 dried Red Mirchi (peppers)
1 lemon-size ball Tamarind paste
2 Cloves
12 small purple brinjals (eggplant)
½ cup Ghee
1 tsp chilli powder
Salt to taste

Cut brinjals into 4 parts without splitting them at the top. Fry the Red Mirchi in 4 spoons of ghee. Remove the mirchi from pan and drain. Fry jeera in the same ghee and remove. Add 8 spoons of ghee in the same pan and fry Chana Dal in medium heat until light brown. Grind Red Mirchi, Jeera and Cloves first. When done, add Chala Dal and salt. Grind again till it becomes a fine powder. Grind again adding 1/3 of the tamarind, and add a little water to get a stiff dough. The Chana paste is now ready. Mix remaining tamarind paste with three cups of water, add 5 teaspoons of Chana paste, 4 ghee of salt and 1 ghee chilli powder. Heat to boiling then add the brinjals. After 5 minutes, remove brinjal (don’t let them become tender, because they’ll absorb the juice nicely after they’re fried). When the brinjals are cold, place the Chana paste inside each of the brinjals. Heat 8 teaspoons of ghee in a pan and fry 3 brinjals at a time till dark brown. Don’t use too much ghee, or the Chana paste will ooze out from brinjal. Offer hot or warm. 

Andhra Nuvula Vankaya

small round brinjals - 1 pound
channa dal - 2 tablespoons
urad dal - 2 tablespoons
red chillis - 7-8
black sesame seeds - 2 teaspoons
tamarind paste - 2 tablespoons
turmeric powder - 1 tsp
Salt to taste
ghee to fry
curry leaves, a few

Cut the brinjals into long pieces. In a little hot ghee fry the dals and red chillies, sesame seeds and curry leaves. Add tamarind and grind it to a coarse powder. This powder can be made earlier and stored in an air tight container. In the same kadai add a little more ghee, then fry the mustard and jeera seeds until they splutter. Add the brinjal, turmeric and salt and fry for some time. As the vegetables get softer, add the dry powder and fry until done. If there is excess oil in the curry, add a spoonful of besan (senagapindi) until absorbed. 

Andhra Vankaya Kothimeera Karam Kura

1 pound Brinjals
10-12 green chillies
6-8 Corriander Sticks (Kothimeera Katalu) (or powder to taste)
Tamarind paste, 3 tablespoons
Salt to taste
Ghee for frying

Cut the brinjal into desired sizes. In hot ghee fry the brinjal until it begins to crisp. Cover the pan with a lid and pour some water onto the brinjal carefully to avoid spluttering hot oil. You want the brinjal to be able to boil. Stir to prevent sticking, and boil until the brinjal gets smoother. Cut the corriender sticks into pieces and grind along with the green chillies. Make this combination into a paste. Add the paste and tamarind to the brinjal pieces and keep boiling. Now add the salt and extra ghee as needed. Cook for another 5-10 minutes, and remove from heat before all the juices are absorbed. Garnish with fresh coriander leaves and offer. 

Baghare Baingan

Eggplant (small) 1 pound
Sesame seeds 2 tbsps.
Peanuts 3 tbsps.
Cumin powder 1 tsp.
Dry Red chili whole 2
Tamarind paste, 2 tbsps.
Curry leaves 8 - 10 nos.
Green chili 3
Fenugreek seeds ½ tsp.
Turmeric powder 1 tsp.
Mustard seeds 1 tsp.
Asofoetida 1 tsp.
Ghee for deep frying
Salt To taste

Wash and slit the eggplants (Baingan) into quarters without removing the stem. Deep fry in medium hot oil till brown in colour. Lightly roast the peanuts and sesame seeds. Grind peanuts, sesame seeds and red chilies to a smooth paste. Slit green chilies and cut into one inch long pieces. Heat ghee in a thick bottomed pan. Add mustard and fenugreek seeds. When mustard seeds start to splutter, add curry leaves, asofoetida and fru till golden brown, then and add peanuts and sesame paste. Stir constantly. Add turmeric powder, green chilies and cumin powder. Season with salt. Add 2 cups of water, bring it to boil and add tamarind paste. Add fried eggplants and cook on a slow flame for 15 minutes. You can also add fresh coconut to the paste if you like. 

Baingan Kurma

Brinjal 1 pound
Ginger 1 inch
Chilli powder 1 tbsp
Coriander powder 1 tbsp
Turmeric powder 1/2 tsp
Asofoetida 1-1/2 tsp
Tomato chopped 2 medium
Khus khus 2 tsp
Curd 1/2 cup
Grated coconut 1/4 cup
Cashew nuts ¼ cup
Cumin seed 1/2 tsp
Ghee for frying
Salt to taste

Grind the ginger, cumin, chilli, coriander and turmeric powders. Cut the brinjal into long pieces. Apply a little chilli powder, turmeric powder and salt. Heat the ghee. Shallow fry the brinjal till light brown and remove. In the remaining oil fry the ginger till crispy, add the tomatoes and salt. Stir till tomatoes are cooked. Add the brinjal, stir for a while and add a little water and cook. When the gravy is done, add the ground coconut paste and beaten curd. Cook till it boils. Sprinkle garam masala powder and offer. 

Balti Bhartha

1 pound Aubergines/eggplant
3 T Corn oil
1 t Whole cumin seeds
125 g Chopped fresh tomatoes
1/2 t Salt
1/2 t Red chili powder
1 t Ground coriander
1 t Ground cumin
1 t Asofoetida
1 t Chopped fresh green chillies
6 T Chopped fresh coriander
1 t Garam masala

If the aubergines are fist-sized or smaller, bake them whole under a preheated grill for 4 minutes each side, or roast until brown on all sides. If the aubergine is large, then cut in half and grill both sides. Lower gently into cold water to cool, then carefully peel off the skin and discard. Chop up, or use a fork to mash the aubergine into a coarse pulp. Put the oil into a karahi or large frying pan, add the whole cumin and when the mixture sizzles, add the aubergine pulp, tomatoes, salt, red chilli powder, and turmeric. Stir well, then simmer, covered, on low heat for 10 minutes. If the mixture begins to stick to the bottom, add 2 tablespoons of water and stir. Add the coriander and cumin, and simmer, covered, for 2 minutes. Finally add the fresh chilies, fresh coriander, and garam masala. Remove from the heat and keep, covered, for 5 minutes before serving. 

Begun Pora

1 med Eggplant
2 tbsp Ghee
1/4 tsp Kalonji seeds
2 Green chiles
1 tbsp Ginger, grated
1 tsp Green chile, seeded & minced
1/4 tsp Turmeric
1/2 tsp Salt
1 tsp Asofoetida
1/2 tsp Sugar
1/2 c Tomatoes, chopped
1 tb Cilantro for garnish

Smoke or roast the eggplant. Mash and set aside. Heat ghee in a skillet and when hot add the kalonji seeds along with the whole chiles. Fry for a few seconds then add the ginger and fry until lightly crisped. Mix in the remaining chile, turmeric, salt, sugar and tomatoes. Simmer, covered, until the tomatoes disintegrate and you're left with a thick sauce. Discard the whole chiles if desired. Add the eggplant and simmer, covered, for 10 minutes. Stir occasionally to prevent it sticking. Remove from heat and & let it sit 15 minutes. Garnish with cilantro and serve. 

Bengali Eggplant

1 large eggplant, cubed
1-1/2 Tbsp black mustard seeds, powdered
1 to 2 C water
1/4 tsp cayenne pepper
4-5 Tbsp mustard oil
1 T panch pharon mix (equal parts of whole cumin, fennel, fenugreek, mustard, kalunji seeds)
1 C yogurt
1 1/2 t salt
Black pepper to taste
¼ tsp cardamon powder

Soak ground mustard seed and cayenne in one cup of water. Cut up eggplant into cubes. Heat mustard oil, put in panch pharon mix and after a few seconds add the black mustard/cayenne water. This will splatter so have a cover ready. Add eggplant and cook. You will probably need to add additional water as the eggplant cooks to keep its level about the same, perhaps another cup. Cover it for the last ten minutes. When the eggplant is cooked add a cup of yogurt and the salt, mix and heat up yogurt, but do not boil. Sprinkle a tiny bit of black pepper and cardamon over the top if you want. 

Bengali Khatta Begun (Sweet and Sour Eggplant)

2 lb eggplant
1/4 cup tamarind paste
1/2 tsp ground turmeric
1 tsp ground cumin
1/2 tsp ground red chilli
2 tsp ground coriander
2 tsp salt
3/4 cup ghee
1/4 tsp ground ginger
1/2 cup sugar
1 tsp panchforan
2 bay leaves

Slice eggplant into 1/2 inch thick rounds, wash and drain water. Mix ground spices and salt to make a paste. Mix eggplant slices to coat with half of the paste. Fry slices until light brown in a covered pan. Set aside as you finish the rest of the frying. Choose a pan in which 2 or 3 layers of eggplants can be arranged afterwards. Keep the pan full of fried eggplant in the refrigerator for few hours before serving. (Nice, because this prep can be made early.) Heat rest of the ghee in that pan. Add panchforan, bay leaf, and rest of the spices except sugar and tamarind. Add 1/2 cup of water and stir until ghee separates. Add 2 cups of water, tamarind and sugar and arrange eggplant slices. Cover and cook for about one hour. Remove from heat when gravy is thick and is separated. 

Bengali Sorse Begun (Brinjal with Tomatoes and Mustard)

1 Large Brinjal, cubed
3 Tbsp Ghee
1 ½ Tbsp Black Mustard Seeds
½ inch Ginger, minced
2 Tbsp Water
2 Tomatoes, chopped
½ Tsp Turmeric Powder
½ Tsp Coriander Powder
½ Tsp Red Chilli Powder
Salt to taste
3 Tbsp Chopped Coriander Leaves

Soak the mustard seeds in ½ cup water for 1 hour and then discard the water and make a paste of seeds, ginger and 2 Tbsp water. Heat ghee in a Kadhai and to it add Mustard Paste and fry well. Add Tomatoes to it and sauté till tender. Add Brinjal to it and mix well. Add salt, red chilli powder, turmeric and coriander powder to it and sauté well. Cover and cook and see that the Brinjal becomes tender. Garnish with coriander leaves and offer hot. 

Brinjal with Spicy Gravy

½ pound baby eggplants
3 green chilies, chopped
Few pepper corns
2 Tbspn tamarind paste
1 tsp. mustard seeds
1 tsp. cumin seeds
½ tsp. asofoetida
1 tsp. Cumin
1 tsp. fenugreek powder
1 tsp. turmeric
3 tbsp. ghee
Salt to taste

Cut the eggplants into four, lengthwise, and soak in salted water. Heat oil in a pan, season with mustard and cumin seeds. Add chopped green chilies and pepper corns. Fry for few minutes. Then add eggplants and fry for another 2 minutes. Now add tamarind, salt, cumin and fenugreek and cook until the gravy thickens. 

Burmese Bagoon Pora (Smoked Eggplant)

1 Large eggplant - or 6-7 long Japanese eggplants
1/2 T turmeric
2-3 chiles (optional)
1 Medium tomato - cubed
1 Bunch cilantro - chopped
Salt to taste
1 tsp asofoetida
8 T mustard oil

If using large eggplant, slice into four quarters along the long axis, but keeping the head - where the green stem is - intact. Turn gas burner to high and put slit eggplant or Japanese eggplant on the burner. The heat will first soften the skin and then start charring. The eggplant should be turned every so often to ensure all sides get equal heat. The time to take it off is when skin looks charred but the insides (if the large variety) is not charred black yet. Peel off the charred skin and cut off the head. The eggplant should be quite pulpy at this stage and it will have very smoky flavour. Heat 6 T of mustard oil in wok to high heat and then add turmeric and fry for a minute. Add cubed tomatoes and fry till tomatoes get mushy (about 5 minutes). Add eggplant and mash them in wok and continue frying for another 5 minutes, after adding salt to taste. Remove and add cilantro and 2 T mustard oil and mix well. 

Doi Begun (Brinjals with Curd) #1

2 large Eggplants
1 cup Yogurt
1/4 teaspoon turmeric powder
1/2 teaspoon roasted ground cumin
1/4 teaspoon chilli powder
1/3 teaspoon ground Black pepper
½ tsp asofoetida
Salt to taste
Ghee for frying

Slice the eggplant into rounds about ¼ of an inch thick. Make a mixture of turmeric, chile, and half of the salt: rub on either sides of the sliced eggplant. In a frying pan, fry eggplants until both sides are golden brown. Set on a paper to drain. Beat yogurt adding salt, black pepper, cumin and two tablespoon of water. Arrange fried eggplant in a dish and pour yogurt mixture over eggplant. Make sure eggplants are covered with yogurt. Keep it in the refrigerator for few hours and then serve. 

Doi Begun #2

3-4 Japanese eggplants
1 teaspoon turmeric powder
3 teaspoons cumin seeds
1 teaspoon asofoetida
8 oz plain yogurt
a little water
Salt to taste
pinch of chilli powder
pinch of garam mashla
pinch of ground corriander
Oil for frying

Cut the eggplants into 1/2 inch thick slices and rub the turmeric powder and 1 teaspoon of salt on the slices. Allow to sit for about 10 minutes. Heat oil in a skillet fry the slices until brown on both sides and cooked (just as you would for begun bhaja). Set aside. Roast the cumin seeds, allow them to cool and them crush them or grind them into a powder. Add the rest of the salt and the cumin to the yogurt and beat it, adding a little water (about 4 Tablespoons) to it to make it considerably thinner. When it is uniformly mixed set aside. Now take a serving dish and arrange the fried eggplant in layers Pour the diluted yogurt mix on top of the dish evenly. Garnish with chilli powder, corriander powder and garam mashla. Serve chilled. 

Doi Begun #3

1 pound Small Brinjals, quartered lengthwise
1 tsp Turmeric
Salt to taste
Ghee for frying
1 cup- Curd
½ Tsp Sugar
½ Tsp Red Chilli Powder
2 Tbsp Cumin seeds, roasted and powdered

Rub Salt and Turmeric over Brinjal and then fry in hot ghee till golden brown. Drain well and keep aside. In just a little hot ghee, add the brinjals and mix in the curd with sugar, salt and red chili powder. Mix well, add roasted cumin. Offer immediately - don’t reheat. 

Goan Brinjal Bethaji

2 large Brinjals
2 cups Curds
1 tsp Sugar
1/2 tsp Mustard
3-4 Curry leaves
1 tbsp chopped Fresh Coriander
2 tbsp Ghee
1 tsp Asofoetida
Salt to taste

Grind together:
1 cup Coconut (grated)
3-4 Green chillis
1" Ginger piece

Slit Brinjals on three sides. Roast on open fire. Keep turning and roasting till soft inside. Remove top, stem and peel. Mash Brinjals to a pulp. Add curds, gGround paste, sugar and salt. In hot ghee fry the mustard seeds until they crackle add curry leaves till crisped. Pour over Brinjals. Chill. Garnish with chopped Corriander and offer chilled. 

Hydrabadi Baingan

12 small Brinjals
1 tspn Mustard seeds
1/8 cup Tamarind paste
2 tblspns Jaggery (powdered)
8-10 Curry leaves
Ghee for frying

Roast and Grind:
4 tblspns Coriander seeds
2 Red chilies
1 tspn Turmeric pwd
2 large Tomatoes (chopped)
1 tsp asofoetida
1 tblspn Oil

After roasting add:
½ Coconut (grated)

Slit Brinjals lengthwise without separating from the stalk. Heat 8 tblspns of ghee in a pan and fry till half done. Remove. Mix tamarind into the ground masala, mix well and stuff Brinjals. Add 1 cup water to a pan add Brinjals and bring to a boil. Add salt and Jaggery adding water if necessary and cook. Heat 1 tspn oil. Add mustard seeds and curry leaves to temper. Garnish with coconut. 

Hyderbadi Bhagare Baigan (Spicy Brinjals)

12 small brinjals
4 tbsps coriander seeds
6 red chillies
4 green chillies
2 large tomatoes chopped
½ coconut grated
3 tbsps sesame seeds
1 tsp turmeric powder
1-1/2 tsp asofoetida
1/8 cup tamarind paste
1 tsp mustard seeds
1 ball of jaggery
12 curry leaves
1 cup coriander leaves chopped
Ghee for frying
Salt to taste

Slit brinjals lengthwise in quarters without breaking. Heat 8 tbsps ghee in a pan and fry the brinjals till half cooked. Drain and reserve. Heat 1 tbsp ghee in a pan and fry coriander seeds, chillies, turmeric, and tomatoes. Grind together with coconut. Roast the sesame seeds and grind them. Mix tamarind paste with the ground masala and sesame powder and stuff this into the brinjals. Place the brinjals in a deep pan and bring to a boil with the masala water. Add salt and jaggery and cook till the gravy is thick. Heat 1 tbsp oil in a pan and fry the mustard seeds and curry leaves. When they pop, pour over the brinjals. Simmer once more. Garnish with coriander leaves and offer. 

Kerala Eggplant Curry

1 pound eggplant, cubed
5 tbsp. ghee
1 tsp. black mustard seeds
20 curry leaves
1 tsp urad dal
7 oz tomatoes
1 tbsp tomato paste
½ tsp. chili powder
1 tsp. asofoetida
½ tsp. ground coriander
½ tsp. ground turmeric
coriander leaves to garnish

Soak the eggplant in cold water for 10 minutes. Drain and pat dry with kitchen paper. Heat 4 tbsps. ghee in a large frying pan over medium heat. Add the eggplant and little salt and cook, stirring, for about 10 minutes until the eggplant is soft and brown. Drain on kitchen paper and set aside in a warm place. Heat the remaining tbs. ghee in the same pan. Add the mustard seeds and as soon as they begin to pop, add the curry leaves and urad dal. Cook, stirring for a few minutes or until the dal is golden. Add a little salt and the tomatoes, tomato paste, chili powder, ground coriander, turmeric and mix well. Add the eggplant and cook for another 5 minutes, stirring occasionally, until the tomatoes break down. Garnish with fresh coriander and offer. 

Kerala Style Brinjals

8-10 small brinjals
1/2 cup coconut fresh grated
1 tsp. ginger grated
1 stalk curry leaves
1 tbsp. coriander leaves finely chopped
1/2 tsp. turmeric powder
2 tbsp. Tamarind (imli) paste
6 whole red chillies dry
1 tsp. coriander seeds
1/2 tsp. cumin seeds
1 tsp. asofoetida
1/4 tsp. mustard seeds
salt to taste
3 tbsp. oil

Remove stems of brinjals. Make 2 cross incisions at base of each. Soak in salted water for 10 minutes. Meanwhile, toast coconut on dry griddle, for 1 minute. Add chillies, coriander, cumin, toast 1 minute more. Dry grind to a medium coarse powder. Heat ghee and fry the mustard seeds, allow to splutter. Add ginger, curry leaves, and turmeric along with spice powders and fry till well mixed. Add 2 cups water, salt, brinjals, and mix. Bring to a boil, cover and simmer for 15 minutes, stirring occasionally. Add tamarind. Cook till brinjals are tender. Most of the water will be absorbed and ghee separates. Garnish with coriander. Offer hot. 

Maharashtra Bharli Vangi

20 cashew nuts, broken
8 round brinjals, stems trimmed, each slit lengthwise into 4 pieces joined at the stem
6 cloves
6 peppercorns
3 potatoes, peeled, quartered
1 cup grated coconut
1 cup coriander leaves, chopped
5 tbsps ghee
1 1/2 tbsp coriander seeds
1 tsp chilli powder
1 tsp garam masala powder
1 tsp asofoetida
1 tsp tamarind pulp
1 tsp sugar
1/2 tsp turmeric powder
salt to taste

Heat 1 tbsp ghee and add cloves, peppercorns, coriander seeds. Brown. Add coconut. Brown. Cool and grind to a fine paste. To this paste, add all powders, tamarind, cashew nuts, sugar and salt. Stuff this mixture into the cuts of the brinjals and mix the potatoes with the remaining mixture. Heat remaining ghee in a pressure pan. Arrange brinjals and potatoes around, add 1 cup water and cook under pressure for five to seven minutes. Transfer to a serving bowl and garnish with coriander leaves. Offer hot. 

Nepali Eggplant Bhutuwa (Eggplant Stir-Fried with Potatoes)

5 cups eggplant, cut into 1-in. cubes
2 cups potatoes, sliced
1 cup tomatoes, chopped
1/2 teaspoon fenugreek
1 teaspoon cumin seeds
1 tablespoon ginger, minced
1 tablespoon red chilies, minced
1 teaspoon ground black pepper
1 teaspoon turmeric
1 teaspoon asofoetida
1 cup yogurt
2 tablespoons soy sauce
1/2 cup ghee
Salt to taste
1 teaspoon chopped cilantro

In a large pot of salted boiling water, blanch eggplant for a couple of minutes and transfer to ice bath. In a non-stick pan , heat ghee and fry cumin seeds until a few shades darker, then add the fenugreek seeds and fry for just a minute or two. Add potatoe slices, turmeric, salt and pepper and stir-fry until potatoes are well browned and cooked half way. Add ginger and chilies. Mix well to incorporate into the potatoes. Add blanched eggplant, yogurt and soy sauce and stir fry over medium-low heat until potatoes are tender. Add diced tomatoes just before removing from heat. Garnish with chopped cilantro. Offer hot. 

Punjabi Baigan Ka Bharta

2 pounds Brinjal, cubed and steamed
2 Tbsp Ghee
1 Tsp Cumin Seeds
A Pinch Asafoetida
1 Tsp Chopped Green Chillies
1 Tsp Chopped Ginger
1 cup Sliced Tomato
¾ cup Peas
Salt to taste
2 Tsp Red Chilli Powder
1 Tsp Mango Powder
1 Tsp Coriander Powder
½ Tsp Garam Masala Powder
½ cup Chopped Coriander Leaves

Heat a little ghee and fry the cumin seeds, asafoetida, green chilli, ginger and sauté well. Add Tomatoes and fry well. Add the pressure cooked Baigan to it and mix well. Add all the spices and peas and mix. Cook until nicely done. Serve hot garnished with coriander leaves. 

Roast Brinjal Curry

1 big Eggplant (Brinjal)
1 tsp Tamarind pulp
1/2 tbsp Mustard powder
1/2 tbsp Black gram
1 tbsp Ghee
3 Green chillies
A pinch of asafoetida
A pinch of turmeric
5 Coriander leaves

Roast the brinjal on flame until skin become black. Cool it out side and slowly peel the skin. Mash the brinjal into a coarse paste, but don't make too smooth. Add the tamarind, turmeric powder, salt to brinjal paste. Fry brinjal paste on low heat to 5min in frying pan. Season with mustard, asafoetida,and black gram. Garnish with coriander leaves. 

Sambharelu Shak

6 small round brinjals
6 medium potatoes
6 tablespoons gram flour
1/2 cup coriander leaves, chopped
1/2 cup coconut, grated
1 1/2 tablespoons chilli ginger paste
3 teaspoons red chilli powder
1/2 teaspoon turmeric powder
1-1/2 teaspoons asofoetida
Salt to taste
1 teaspoon sugar
1/4 teaspoon soda-bi-carb
1/4 cup ghee

Cut the brinjal into quarters, and remove the calyx (tops). Peel and cut potatoes into quarters. In a little ghee roast gram flour till light pink. Mix into it all the seasonings, coriander leaves and coconut. Use some of this mixture to stuff the brinjals. Mix the rest of it with the potatoes. Heat remaining ghee and add prepared vegetables. Cook on medium heat covered with a lid. Stir often for even cooking. 

Tamil Brinjal Podi Curry

Urad Dhal - 1/2 tsp
Channa Dhal - 1/2 tsp
Dhaniya (coriander) - 1/2 tsp
Dry Red Chilly - 3
Asafoetida - a pinch
Salt to taste
Mustard Seeds - 1/4 tsp
Ghee - 3 tbsp
Brinjal (Eggplant) - 1 large

Fry the dhals, dhaniya, chilly and the asafetida in a little ghee and powder them along with the salt. Cut the brinjal into small pieces. In a little more hot ghee fry the mustard seeds and 1/2 tsp Urad Dhal. Add the cut vegetable. Stir well until the vegetable has been cooked. Add the prepared powder and mix well. If needed add additional ghee. This type of curry requires some extra ghee. You can also add a tsp. Of grated coconut for the Podi. 

Tamil Gudi Venkayalu

For the paste:

Brinjal (Eggplant) - 1/2 kg
Ginger, minced - 1 tbsp
Tamarind paste - 5 tsp
Turmeric powder - 1 tbsp
Chilly Powder - 1 tbsp
Garam Masala - 1 tbsp
Dhania Powder - 2 tbsp
Salt to taste
Ghee for frying

To grind into paste:
Copra (Aged Coconut) - 3 tbsp
Peanuts, ground - 2 tbsp
Urad Dhal - 1 tbsp
Sesame Seeds - 1 tbsp

Seasoning :
Jeeragam (Cumin Seeds) - 2 tbsp
Mustard Seeds - 2 tbsp
Urad Dhal - 2 tbsp
Red Chilly - 2
Curry Leaves - some

Fry all of the paste ingredients then grind into a fine paste. Slit each Brinjal and stuff the center with a little of the masala paste and keep aside. Heat ghee in a kadai and fry all the seasoning, the remaining masala paste and the ginger, mixing well. Add the turmeric, chilli, dhania, garam masala powders and fry for a while. Add the stuffed brinjal and fry in a low flame for some time. Then add the tamarind extract dissolved in water (about 2 - 3 cups, depending on desired consistency). Add salt and cover and simmer for 8 - 10 minutes. 

Tamil Pulippu Koottu

Thoor Dhal - 1/2 cup
Tamarind Juice - 1 1/2 cups
Dhaniya - 1 tsp
Black Pepper - 1/2 tsp
Urad Dhal - 1 tsp
Dry Red Chilly - 3
Asafoetida - a pinch
Channa Dhal - 1 tbsp
Mustard seeds - 1/4 tsp
Salt to taste
Grated Coconut - 2 tbsp
Bangalore Kathirikkaai - 1 (small) or 2 Brinjal
Ghee for frying

Cook the cut vegetables with a little salt in water. Drain the excess water and add the tamarind juice. Cook the thoor dhal separately in a cup of water. Fry the dhaniya, pepper, chilly, asafetida and the urad dhal in some ghee and make into a paste along with the coconut. Add this to the tamarind juice and the vegetable and boil. Fry the mustard seeds, channa dhal and a little more urad dhal and add to the boiling koottu. Mash the cooked thoor dhal with salt and add to the koottu. Mix all the ingredients well and bring to a boil. 

Vangi Bath

1 medium eggplant
1 tsp Coriander seeds
1-1/2 tsp asafoetida
2 dried red chillis
2 tblspn urad dal
1 tsp turmeric
2 cinnamon sticks
2 cups Basmati rice, cooked
½ cup Coconut, shredded
1 large lemon

Cook the rice then spread it out to cool and let the moisture evaporate. Skin the eggplant and chop it into cubes; sprinkle lemon juice and a little salt on the cubes and let sit for 30 minites. In a little hot ghee fry the spices until darkened. Using a slotted spoon, toss the contents onto a plate lined with a paper napkin to drain the ghee from the spices. In a little more ghee, fry the coconut until it becomes golden. Remove from the pan as you did the spices. In a little more ghee, fry the eggplant cubes. Remove the eggplant and keep it warm. Grind the spices and coconut to a powder. Boil 1/4 cup water, 2 to 3 tablespoons lemon juice, 1/2 tsp turmeric and some salt. Toss the contents into the cooked rice and stir. The rice should take on the color of the turmeric. Now, add the contents of the blender. The rice should take the color of the spice-mix and here and there, you can see a glimpse of the yellow turmeric color. Squeeze remaining lemon onto the eggplant; let sit for 1-2 minutes. Toss the eggplant into the rice and stir. Offer hot or a room temperature. 

Vatral Kuzhambu

3 tbspn sesame oil
1/s tsp venthayam (fenugreek)
1/2 teaspoon of kaduku (mustard)
1-2 teaspoons of kadalai paruppu (channa daal)
1 bunch coriander or parsley
5 or 6 kathirikAi vatral (sun dried small eggplant)
1/2 cup oranguthOl vatral (sun dried tangerine peel)
4 red chilli peppers, dried
2 sprigs kaRuvepilai (curry leaves)
2 teaspoons of sambhar powder
8 cups of water with about 1-1/2 teaspoons of tamarind paste dissolved in it.
1/3 cup of peanuts

In a little oil fry the mustard seeds until they splutter. Add the fenugreek and channa dal, and ground peanuts. When the ingredients turn reddish, add chilli pepper then the curry leaves until fry for a minute (don’t over-fry the fenugreek). Add sambhaar powder, being careful not to let it burn. Immediately add the tamarind water. Add all the remaining ingredients and bring to a boil, cooking until it is reduced to half the volume. Add salt, and offer.

GOURD & PUMPKIN

Achar Diye Kumror Chhakka
(Squash with Pickle)

1 butternut or acorn squash
Potatoes equivalent to about 3/4 of the volume of squash
1 tsp Panch-phoron
1 heaping tsp Turmeric
1-1/2 heaping tsp Chaat Masala
Ghee for frying
Salt to taste
2 tsp. sugar
10 green chilies (or to taste)
Sweet or Hot Mango Pickle (prepared, no garlic/onion)

Peel and cut the squash into 1" cubes, and potatoes into 3/4" cubes. Heat ghee on high and fry the panch phoron and split green chillies for about 30 seconds, then add the squash and potatoes. Stir and fry on high for about 4 minutes. Sprinkle with turmeric and salt, mix well, turn heat down to medium low, cover and cook for about 8 minutes. Check and stir in to keep from sticking, and don’t overcook. Add a little hot water as necessary. When ready, sprinkle with chaat masala and mix thoroughly. Turn off heat and mix in 2 or 3 heaping tablespoons of the pickle. Offer hot. 

Anai Pachadi

One small butternut squash
3-4 green chillies
3 tbs coconut
1 tsp tamarind paste
1/2 tsp mustard seeds
1 tsp jaggery
1 tsp turmeric
Salt to taste
1 tsp mustard seeds
1 tsp fenugreek
2 red chillis
1 sprig curry leaves
Ghee for frying

Cut squash into inch by 1/4 inch thick slices. Wash, then place in about a cup and a half of water, adding tamarind paste and sliced squash. Add turmeric, salt and cook on low heat till the vegetable is nicely done. Grind coconut, green chillies, 1/2 tsp mustard seeds and stir into cooked squash. In a little ghee fry the remaining mustard seeds until they splutter, add fenugreek, red chilli, and curry leaves. When nicely fried, add to Pachadi and offer. 

Anpakai Noolugunda Koora

Bottle guard 1-1/2 cups
Sesame seeds 1/8 cup
Red chillies 3
Roasted dry rice, 3 tablespoons
Ghee for frying
Salt to taste
1 tsp mustard seeds
½ tsp asafoetida
1 sprig curry leaves

Cut the bottle guard into lengths and boil. Dry roast the sesame seeds along with red cillies and dry rice. Cool and grind into a fine powder. In a little hot ghee fry the mustard seeds, curry leaves, and asafoetida, then add the drained boiled goard. Saute well and add the powder to it. When cooked dry, with most liquid absorbed, add salt and offer. 

Beerakaya (Ridgegourd) Curry

1 cup Ridgegourd chopped
1 green chilly
1 inch ginger paste
¼ tsp mustard
¼ tsp urud dal
1 tsp turmeric
1 tsp asofoetida
½ cup water
5 tsp ghee
Salt to taste

For Chilly Masala:
¼ spoon jeera (cumin)
¼ spoon dhaniya (coriander)
¼ spoon mustard
2 red chilles

In a dry pan roast the red chilly, then jeera, dhaniya and mustard. Grind this masala to a fine powder. Cut the green chilly into halves. In a little ghee fry the mustard and urud dal, then add the green chilly and fry for another minute. Add turmeric and then Ridgegourd. Fry on medium-low heat until the Ridgegourd becomes tender. Add ginger paste, cloves and salt, then add ½ glass of water. Cover the pan and cook for 3 minites. Add masala powder, cover the pan and cook until water is absorbed. 

Beerakaya (Ridgegourd) Pesarapappu

Pesarapappu (green gram moong dal) 1 cup
Beerakaya (ridgebourd) 1 large
Coconut grated - 1/2 cup
1 tsp turmeric
½ tsp red chilli powder
green chillis 5
handful corriander leaves
1 tsp asofoetida
Salt to taste

For Seasoning:
mustard seeds -2 tbs
jeera (cumin) - 2 tbs
red chillis-4
curry leaves, sprig

Peel the outermost layer of Beerakaya and cut into small pieces. Chop the green chillis. Take 1 cup of moong dal (pesara pappu), clean it and add beerakaya and green chillis to it. Add water and boil until the dal and gourd are nicely soft. Drain all the water. In a little ghee fry the seasoning ingrediants. Add the gourd and dal mixture to the pan with spices, and fry for 5 minutes. Last add coconut and coriander leaves, and cook for another 2 minutes, then offer. 

Beerakaya Jeelakarra Karam

4 Ribbed guards
6 Red chilis
2 tsp cumin seeds
3 tsp ghee

Wash and peel the ribbed guard and cut into 3" long pieces. Set aside. Dry roast cumin seeds and red chilis on medium flame for 2 minutes, then grind into a fine powder, mixing in salt to taste. Slit the ribbed guard pieces so they can be stuffed, then fill them with the powder. In a pan with hot ghee, lay the gourds in oil, gently stir, and cover and cook for three to five minutes. When vegetables are nicely cooked, remove and offer. 

Bengali Jhinge Posto
(Ridge Gourd with Poppy Seeds)

2 pounds Jhinge (Ridge Gourd)
Salt For rubbing the Gourd
3 Tbsp Poppy Seeds, ground to a paste
3 Tbsp ghee
¼ Tsp Mustard Seeds
½ Tsp Red Chilli Paste
½ Tsp Turmeric Paste
1 Tsp Salt
1 whole Red Chilli

Peel Jhinge and then cut lengthwise in half. Cut again into small circles of quarter inch. Add a little salt and set aside for 30 minutes, to remove excess water from the vegetable. Squeeze out the remaining water. In a little ghee, fry the mustard seeds and red chilis until they splutter. Add the Ridge Gourd and sauté well. Add salt, red chili paste, turmeric paste, and poppy seed paste. Mix well and sauté until vegetables become dry. 

Bengali Kumro Phool Bhaja
(Pumpkin Flower Fry)

20 Pumpkin flowers (kumro phool).
1 cup besan (chick-pea flour)
1teaspoon ghee
1/2 teaspoon posto (poppy seeds).
1/4 teaspoon kalojeere (cumin seeds)
1/2 teaspoon chilli powder
salt to taste
Ghee for deep frying
¼ tsp baking soda

Pour besan and baking soda in a large bowl and add 1 teaspoon ghee. Mix thoroughly. Add water and make batter with a relatively thick consistency. Add the posto, kalojeere, chilli powder, salt and whip the batter well. Set aside for ½ an hour. Wash the flowers well and remove the stigma from the center and drain off the water. Dip the flowers in the batter and deep fry them in ghee. Remove them once they’re a rich brown, drain extra oil on absorbment paper, and serve. 

Chou-Chou Kootu (Pooduthual)

Two medium chayote squash
1/2 cup shredded coconut
2 green chillies, crushed
1 tsp turmeric
salt to taste
1 tsp mustard
1 red chilli
2 tsp urad dal
1 sprig curry leaves
Ghee for frying

Peel skin of squash. Cube. Cook with a little water, turmeric and salt. When done yet firm, add coconut and green chilli mix. Pour seasoning on top. If you cook the dish with more liquid, it is kootu; if moist but not liquidy, then it’s poduthual. 

Doi Patol (Parwals in Yoghurt)

1 lb tender young patol
4 oz yoghurt
3 tsp ground ginger
1/2 tsp chilli powder
1/2 tsp turmeric powder
2 bay leaves
1 tsp of whole cumin seeds
salt and sugar to taste
a pinch of asafoetida
6 Tbsp ghee

Grind for Garam Masala:
4 cardamoms
4 sticks of cinamon

Young patols only need to be peeled lightly, or they can be left whole with 1/2 inch slits made at both ends. Rinse them in running water and drain. Heat 2-1/2 tablespoons of ghee and lightly brown the patols. Remove and set aside. The ghee will have turned black and so will have to be discarded. Heat another 1-1/2 tablespoons of ghee in the karai, add one tablespoon of ghee to it and throw in a few bay leaves and asafoetida. After a minute or so add the ginger-turmeric-chilli and a little salt. Fry the spices well, whip the yoghurt and pour it in. Add the patols, some sugar and sprinkle a little water over the whole thing. Cook uncovered for 5-6 minutes. Finally combine the rest of the ghee and garam masala, add to the patols, stir once or twice and remove from the stove. Keep covered until time to offer. 

Dondakaya Guthi Masala

1 pound Dondakayalu (tindora pickle/gherkins)
10 whole red chillies
4 tbsp bengal gram dal
1-1/2 tsp asafoetida
2 whole tbsp grated raw coconut
1/2 tbsp jeera
5 ground cloves
3 tbsp coconut
2 tbsp coriander seeds
few curry leaves
1/4 tsp mustard seeds
1 tbsp tamarind paste
1/4 cup of ghee
½ tsp turmeric
Salt to taste

Wash and slit the dondakayalu into four, keeping the end intact. Heat ghee and fry the red chillies, coriander seeds, 3 tablespoons of bengal gram, 1/4 tbsp of jeera and asafoetida. Now make this into a paste along with cloves and coconut. Set aside. In a little ghee fry the mustard, 1 tbsp bengal gram dal, 1/4 tbsp jeera, then add dondakayalu. Close the lid and cook for 5 minutes, adding salt to taste. When the dondakayalu are tender add the ground paste to it and fry for a while, then add the tamarind juice to it and cook until done or until oil seeps out at the edges. 

Doodh Lau

1 medium sized lau (white bottlegourd)
1 teaspoon cumin seeds
1 whole dried red chilli, crushed
4 tablespoons milk
a pinch of flour
1/2 teaspoon of salt
1/2 tablespoon of sugar
4 tablespoons ghee

Peel the lau, throw away the seeded part in the center and finely chop up what’s left. Heat the ghee in a pan and add the cumin seeds and crushed chilli. When the cumin begins to sputter add the lau, stir-fry for several minutes. Stir in the flour, then the salt and sugar. Add the milk, bring to boil and cook on low heat, covered, until done. 

East Godhavari Sorakaaya Majjiga Pulusu

1 Medium Sorakaaya (bottle gourd)
2 Cups Sour Curd
5 Green Chillies
2 tsp Besan Flour
Chopped Coriender Leaves

For Popu:
1/2 tsp Jeera
1/2 tsp Mustard seeds
1/2 tsp Urad Daal
A few Curry Leaves

Cut Sorakaaya into small pieces, add salt and boil. Cut chillies into big pieces and grind. Mix into the sour curd then add besan flour and salt to taste. In a little ghee, fry the popu (masala), then add curd mix and boil the Sorakaaya for about 15 minutes, until nicely done. Garnish with a few coriander leaves and offer. 

Ghanto

2-1/2 cups Lau (Gourd)
¼ cup Coconut Grated
½ cup Green Peas
10 Boris (moong vadi, boondi)
2 tbsp Mustard Oil
2 Nos Red Chilli
7 1/2 Grams Salt
10 Grams Sugar
60 Ml Mustard Oil
30 G Ghee

Peel the gourd, chopped fine and steamed. Fry the boris in hot ghee and add the mustard oil and the chillies. Add the steamed lau and the peas. Once they are tender add, ghee with salt and sugar to taste, and offer. 

Kerala Olan

Brown peas or black eyed peas - 1 cup
White pumpkin - cubed - 1 cup
Yellow pumpkin - cubed - 1 cup
Green chillies - 2 or 3, sliced
Coconut milk - 1 can - 1 1/2 cups
Curry leaves - a few
Salt to taste

Cook the peas. Add the pumpkins to the peas with some water and salt and simmer on a low fire. Add the green chillies. When nearly done add the coconut milk and curry leaves, heat for a minute and remove from fire. 

Kerala Pulinkari

Pumpkin, squash or zucchini (cut into cubes) - 2 cups
coconut - 2 tablespoon
chilli powder - 1 teaspoon
coriander seeds - 1 teaspoon
methi seeds - 1/4 teaspoon
turmeric powder - 1/2 teaspoon
tur dal - 1 tablespoon
urad dal - 1 tablespoon
tamarind paste - 1 tablespoon
asofoetida - 1 teaspoon
curry leaves - a few
dry red chillies - 2
salt to taste
ghee - 1 teaspoon

In a frying pan, roast the coconut with the coriander, methi, urad dal and tuar dal until brown (use low heat). Grind the mixture into a paste when cool. Cook the pumpkin with the chilli powder, turmeric powder and salt. Add the tamarind and simmer for a few minutes. Add the coconut paste, asofoetida and the curry leaves. Heat the ghee in a frying pan and pop mustard seeds and dry red chillies, then add to the mixture. Offer hot. 

Khatta-Meetha Sitaphal

Pumpkin 2 pounds
Nigella seeds (kalonji) 1 tsp
Asofoetida 1 tsp
Cumin seeds (zeera) 1 tsp
Mustard seeds (rai) ½ tsp
Poppy seeds (khus khus) 1 tsp
Fennel seeds (saunf) 1 tsp
Fenugreek (methi) seeds ½ tsp
Lemon juice 1 tbs
Jaggery (gur) 50 gm
Salt to taste
Mustard oil 2 tbsp
Red chilies 4-6 for tempering
Green chilies and coriander leaves for garnish

In a little ghee fry the nigella, asofoetida, cumin and mustard seeds until it splutters. Add the poppy seeds, fennel, fenugreek and lemon juice and fry for another minute or two. Add the pumpkin cubes, jaggery and salt to taste, put lid on and sauté until vegetable is done. In a little mustard oil temper the red chilies and pour into the pumpkin mix. Garnish and offer. 

Lau Shukto (Cool Gourd)

Gourd 2 pounds
Mustard seed ¼ tsp
Fenugreek ¼ tsp
Ghee 3 tbsp
Ginger paste 1 ½ tsp
Mustard paste 2 tsp
Poppy seed paste 2 tsp
Coconut paste 2 tbsp
Milk 250 ml.
Salt to taste
Sugar 1 tsp

Mince the gourd into thin, 1 inch long slices and soak in water for 5-7 minutes. Heat ghee in a pan. Add fenugreek and mustard seed. When mustard seed splatters, add ginger paste. Stir a little and add the gourd. Add salt to taste and stir thoroughly. Place lid on pan and cook on medium heat for 10 minutes, stirring occasionally. When half cooked (after 10 mins.), add poppy, mustard and coconut pastes. Stir once again. Usually the gourd should release some water. If it does not, you might need to add a little water. Place lid and cook in medium heat until gourd is cooked to softness. Turn on high heat and add milk and sugar, stirring well until the gravy becomes thick. Remove from heat and serve at room temperature. 

Muthia (Steamed White Pumpkin)

2-1/2 cups Bottle Gourd (Lauki)
1-1/4 cups Gram Flour (Besan )
3 tbsp Ghee
2 tbsp Sugar
Salt to taste
2 inches fresh Ginger
2 small Green Chillies
1-1/2 tsp Asafoetida
1 tsp Red Chilli Powder
1 tbsp Coriander powder
1 tsp Turmeric powder

For Tempering:
1/2 tsp Fenugreek seeds (Methi)
1/2 tsp Cumin seeds (Jeera)
1/2 tsp Mustard seeds
1/2 tsp Gingelly seeds/Safed Til
1 tsp Ghee

Squeeze out the water from the grated white pumpkin. Add to this the rest of the ingredients and mix. Fill water in a deep frying pan and add a hollow metal circular ring and allow the water to boil. Grease a steel sieve (steamer basket). Put the mixture in the shape of small balls close to one another onto the greased steel siever. Put the siever on top of the frying pan so that it comes to rest on the hollow circular ring and cover the siever with a plate. Let it steam for 30 minutes. Then let it cool. Cut into small pieces. Add 1 tsp of ghee in a saucepan or frying pan. Add the tempering condiments and allow the mixture to sizzle. Add the muthias to it and mix well. Ensure that the muthias do not break or get crushed. Offer hot. 

Nepali Pumpkin Vine Tips

1 lb. Pumpkin vine tips, washed, peeled
3 dried red chilies
1 teaspoon fenugreek seeds
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 teaspoon whole timur (szch>awan pepper)
1 tablespoon ginger, minced
1 teaspoon cumin powder
½ teaspoon turmeric
½ teaspoon freshly ground pepper
3 tablespoons clarified butter
Salt to taste
1 cup vegetable broth

Cut the pumpkin vine tips into one-inch pieces. In a little ghee fry the fenugreek seeds, whole timur, mustard seeds, and cumin seeds until they turn dark and spluttered. Fry dried red chilies for 15 seconds until they turns dark. Add ginger, ground pepper, cumin, and turmeric; fry for a minute on low heat. Add pumpkin vine tips to the spice mixture and stir-fry for about two minutes. Add salt and broth, and let simmer until the vine tips are tender and the excess liquid has evaporated off. Offer hot, on rice. 

Pumpkin Buttermilk Stew

Pumpkin (any firm type will do) - ½ pound
Sour Buttermilk - 250 ml
Moong Dal - 3 tablespoons
Mustard Seeds - 1/2 teaspoon
Urad Dal - 1/2 teaspoon
Bengal Gram Dal - 1/4 teaspoon
Curry Leaves - 8 leaves
Ghee - 2 teaspoons
Tumeric Powder - 1/4 teaspoon
Salt to taste

For grinding:
Dried Red Chillies - 3
Coriander Seeds - 1 1/4 teaspoons
Asafoetida - 1/4 teaspoon
Cumin Seeds - 1/2 teaspoon
Grated Coconut - 2 tablespoons

Pressure cook the Moong dal. Mix the vegetable and the cooked dal and heat till the vegetable is cooked and the dal mashed. Add salt and tumeric powder. Fry red chillies, coriander seeds and asafoetida in 1/2 teaspoon ghee. Add grated coconut and jeera to make a smooth paste. Add to the vegetable-dal mixture along with the buttermilk. Boil for 2 minutes and switch off heat. In a little ghee fry the mustard seeds until they splutter, then add the urad and bengal gram dal and curry leaves. Fry till the dals turn golden. Mix into the stew, and offer. 

Pumpkin Pith Curry

Pumpkin pith 3 cups
Tomatoes 2
Ghee 4 tbsps
Cream 4 tbsps
Cashewnuts 1 tbsp
Cumin seeds1 tbsp
Khus khus (poppy)1 tbsp
Chilli powder 1 tsp
Asofoetida 1 tsp
Salt 1 1/2 tsps
Ginger, minced
Coriander leaves 1 tbsp

Peel and coarsely chopped the pumpkin pith, then cook in water till tender. Set aside. Grind the tomatoes, cashewnuts, cumin, poppy seeds, chilli powder and ginger paste into a smooth mixture in a blender. Cook the pith and set aside. Heat ghee in a thick casserole. Add the ground masala, frying well on moderate heat, till oil seeps out and the masala is well cooked. Add the pumpkin bits, salt and 3/4 cup of water. Simmer until a thick gravy is formed. Add the beaten cream and coriander leaves. Simmer a few more minutes, then offer. 

Rajasthani Bharma Lauki

For the Stuffing:
1 medium Size Bottlegourd (doodhi)
7-8 ounces Grated Paneer
20 pcs broken Cashewnuts
15 Raisins
4 tbsp chopped Coriander Leaves
1 tbsp chopped Ginger
1 tsp finely chopped Green Chillies
1 tsp Salt
1/2 tsp Pepper

For the Gravy:
3 tbsp Ghee
2 Cloves
2 Cardamom
1 tsp Cumin Seeds
2 Bay Leaf
4 Tomatoes
1 tsp Salt
1 Green Chilli
1/4 inch Ginger
1 tsp Red Chilli Powder
1 tsp Coriander Powder
1 tsp Amchur Powder
3 tbsp chopped Coriander Leaves

Peel the gourd and cut into two pieces. Add a pinch of salt and little water and pressure cook it for 1 whistle. Remove the seeds and make a hollow in both the pieces. Mix all the ingredients of the stuffing together and then fill the gourd with stuffing. Cook the stuffed gourd in a little water till it turns soft. Set aside. To make the gravy, heat ghee and fry the cloves, cardamom, bay leaf and cumin seeds to it. Add tomato puree and chopped green chilis and cook well. Add the remaining spices and mix well. Add water according to the desired consistency. Near end of cooking add the coriander leaves. Cut the cooked stuffed gourd into round pieces and pour hot gravy over it. Garnish well with chopped coriander leaves and offer. 

Rajasthani Kumda Aloo ki Sabzi

1 cup Pumpkin
1 cup Potatoes
3 Tbsp Ghee
A pinch Asafoetida
¼ Tsp Mustard Seeds
¼ Tsp Cumin Seeds
¼ Tsp Nigella Seeds (Kalonji)
¼ Tsp Fenugreek Seeds
2 Bay Leaf
1 Tsp minced Green Chillies
Salt to taste
1 Tsp Coriander Powder
1 Tsp Mango (Amchur) Powder
1 Tsp Red Chilli Powder
½ Tsp Turmeric Powder
Water to Pressure Cook
4 Tbsp chopped Coriander Leaves

Cut pumpkin and potatoes into medium size pieces. In a little ghee fry the asafoetida, bay leaf, nigella seeds, cumin seeds, fenugreek seeds and mustard seeds. Add green chillies and then add potatoes and pumpkin to it. Add salt and turmeric, add water and pressure cook for 1 whistle. Open the cooker and add coriander, mango and red chilli poweders. Mix gently and add more water if needed to get the desired consistency. Add coriander leaves and mix well. Serve hot garnished with chopped coriander leaves. 

Saurakaye Vegetables

1 10" green Italian squash, peeled and cubed
1 green chili

Dry Seasonings:
1/2 tsp urud dal
3/4 tsp cumin
1/2 tsp mustard seed
1 dried red chili

Other:
1/4 tsp asofoetida
1/2 tsp salt
3-4 Tbsp milk

In a little ghee fry the dry seasonings. When mustard seeds pop, add green chilis. Saute squash and add salt and asofoetida. Simmer on medium low heat, covered, until squash is transparent. Add milk and simmer on low heat up to 4 min, without letting milk curdle. 

Sri Lanka Pumpkin Curry

1 lb pumpkin (large orange)
2 tablespoonfuls desiccated coconut
a few curry leaves
1 teaspoonful coriander powder
½ teaspoonful cumin powder
1-1/2 tsp asofoetida
1/4 teaspoonful turmeric
1/4 teaspoonful black mustard seed
1 teaspoonful ghee
salt to taste
28g (1 oz) creamed coconut
1 cup hot water

Wash the pumpkin. Peel off the skin and remove the seeds and the fibrous flesh around the seeds. Cut the pumpkin into small cubes. Dry roast the coconut until dark brown. It requires constant stirring to prevent the coconut from burning. In a food processor, grind the coconut adn water to a smooth paste. In a medium-sized pan heat the ghee, add the mustard seeds and splutter, then add the curry leaves and the spices (coriander, cumin and turmeric) and fry for half a minute. Dissolve the creamed coconut in hot water and add it together with the salt. Add the ground ingredients and lastly add the pumpkin pieces and bring to a boil. Simmer covered for 12-15 minutes or until a skewer when inserted goes through. 

Tamil Mor Kuzhambu

Buttermilk (slightly sour) - 1-1/2 cups
Rice flour - 1/2 tbsp
Dhaniya (coriander) - 1 tbsp
Urad Dhal - 1/2 tsp
Venthayam (methi/fenugreek seeds)- 1/4 tsp
Dry red chilly - 2
Green chilly - 2
Grated coconut - 3 tbsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1 tsp
Asafetida - a pinch
Salt - 1/2 tsp
Turmeric Powder - a pinch

Add a pinch of turmeric powder, salt, rice flour and some curry leaves to the buttermilk. Fry the dhaniya, dhal, asafetida, venthayam and red chilly in some ghee and make into a fine paste with the coconut and green chilly. Mix the paste with the earlier mixture and bring to a boil. Garnish with mustard seeds spluttered in ghee. Add the turmeric powder and the salt to the buttermilk. Grind the coconut, chilly and cumin and add to the mix. Add some curry leaves and asofoetida and heat for sometime. Add vegetables, and cook until done. 

Tamil Sweet Pumpkin Curry

Milk - 1/4 cup
Jaggery Powder - 1/4 cup
Grated Coconut - 2 tsp
Salt - a pinch
Dry Red Chilly - 1
Rice Flour - 1/2 tsp
Urad Dhal - 1/2 tsp
Pumpkin - a thin slice

Cook the pumpkin in 1/2 cup water with the salt. After it has been cooked, add the jaggery and mix well. Cook until about ½ done, then add the coconut. Mix the rice flour with the milk and add to the boiling koottu. After 2 minutes, garnish with the urad dhal and the chilly, both slightly fried in ghee. 

Turai (Ridgegourd)

1 pound Turai (ridgegourd)
2 tomatoes, chopped
1 cup chana dal
1/2 tsp dhania (coriander) powder
1/2 tsp garam masala
1/2 tsp amchoor (mango) powder
2 green chillies
coriander for garnishing
salt to taste
ghee for frying

Boil chana dal in pressure cooker. (Give only two whistles.) Set aside. Clean and cut turai into small/medium sized pieces. Heat ghee in pan. Add tomatoes and cook for 2 minutes. Now add turai, chana dal along with salt and cook for 20 minutes. Add spices when tender. Garnish with green chillies and coriander before serving.

JACKFRUIT

Bengal Kanthal Curry

raw Kanthal (ripe jackfruit) 1 pound
potato, ½ pound
tomato chopped, ½ pound
tomato puree 1 cup
curd ½ cup
ginger, minced, ¼ cup
garam masala 4 tsp
whole jeera (cumin) 2 tsp
bay leaf 4
salt to taste
turmeric 2 tsp
red chilli powder 2 tsp
ghee ½ cup
water 1 cup

Wash and cut the Kanthal into square pieces and parboil for 2 minutes with salt and turmeric. Cut potato into cubes. In a little ghee, fry the garam masala, jeera and bay leaf. Add potato and fry it till golden brown, then remove and set aside. Now fry all remaining spices until oils seeps out from masalas. Add Kanthal and potatoes to this and mix all. Cover for 10 minutes on low flame. When oil begins to separate out, add water and turn to boil it. Cover and cook it for 5 minutes, then offer. 

Enchor-er Dalna

2 cups enchor or green jackfruit
2 potatoes
2 tsp coriander paste
1 tsp cumin paste
1-1/2 tsp turmeric paste
1 tsp chili paste
1 tsp garam masala
2-3 bay leaves
1/4 tsp whole cumin seeds
4 tsp ghee
Salt and sugar to taste

Cut the jackfruit into small pieces, remove the outer skin, seeds, the fibrous portion, retaining only the 'meaty' portion. Boil the fruit in a pan of water for 15 minutes and drain well. Peel and cut the potatoes in quarters lengthwise, then cut across to make 8 pieces. Heat ghee and fry the potatoes until light brown. Remove from the pan and set aside. Add all the spices, pastes, salt and sugar to the pan. Stir well and fry several minutes, sprinkling water as necessary. Continue stirring and frying until spices change color. Add one cup water, stir and add the boiled enchor and the potatoes. Simmer gently until the potatoes and enchor are both cooked and there is a small amount of gravy in the pan. In a separate pan, add the bay leaves and whole cumin seeds to fry in 1 tablespoon of ghee. Stir - until the spices stop spluttering. Pour onto the Enchor Dalna, stir well, and offer. 

Konkani Kadge Sukken (Green Jackfruit Curry)

Kadgi (green jackfruit) Salt to taste For Masala Mix:
3 sukki mirsaang (dried red chillies)
1 tsp. kothambari (coriander seeds)
3/4 tsp. urad daal (split black gram)
1/8 tsp. methi (fenugreek seeds)
2 tsp. corn oil
4 tbsp. soyee (coconut gratings)
1/2 tsp. tamarind paste

For Phanna (seasoning):
2 tsp. saasam (black mustard seeds)
5-9 karbevaa paalo (curry leaves)
1 tsp. corn oil

Open can of jackfruit, drain, cut in bite sized pieces and put aside. In a small frying pan Add 2 tsp.corn oil. Heat on a medium flame. Add ingredients and fry till brown and aromatic. Using a small amount of water in a mini-blender, add coconut gratings, fried spice mixture and tamarind paste. Grind finely to a smooth paste. Place a thick-bottomed pan on a medium flame. Add 1 tsp.corn oil. Quickly put in curry leaves and mustard seeds. When the seeds pop, add ground spice mix and stir. Add the jackfruit pieces and salt. Simmer for a few minutes till well blended. Serve hot.

JALFREIZE

Baked Vegetable Jalfrazie

2 cups chopped mixed steamed vegetables (French beans, carrots, cauliflower and green peas)
4 tbsp. chopped capsicum
2 chopped tomatoes
1 tsp. chili powder
1 tsp. garam masala
2 tbsp. chopped coriander leaves
4 tbsp. grated paneer, plus a little extra for topping
1-1/2 cups tomato gravy
4 tsp. ghee
Salt to taste

Heat ghee and fry the capsicum and tomatoes for a few minutes, until softened. Add the vegetables, chili powder, garam masala, coriander and salt and cook for a few minutes more. Spread the tomato gravy on top and sprinkle a little grated paneer over it. Bake in a hot oven at 200 degree C for 10 minutes. 

Vegetable Jhalfrezie

3 Tbsp Ghee
1 Tsp Cumin Seeds
2 Whole Red Chillis
½ cup each of French Beans, Cabbage, Carrots, apsicum, Potatoes
6-8 florets of Cauliflower
7 Tbsp Tomato Puree
2 Tbsp Lemon juice
1 Tsp Salt
½ Tsp Coriander Powder
½ Tsp Mango Powder
½ Tsp Red Chilli Powder
½ Tsp Pepper Powder
4 Tbsp chopped Coriander Leaves

Cut the vegetables into cubes and strips, and blanch them. Deep fry the Potato Strips. In hot ghee, fry the cumin, then add the blanched and fried vegetables. Add tomato puree and lemon juice and mix well. Add the spices and coriander leaves, saving a few for the garnish. Offer hot.

KURMA

Bangladesh Vegetable Kurma

1-1/2 pound mixed vegetables (potato, cauliflower, yam, carrot)
6 tblsp Butter, ghee or vegetable oil
1 tsp Saffron, roasted and powdered
4 tblsp Milk
2 tsp Garam Masala
2-1/2 oz Yoghurt
5 oz Double Cream
2 tblsp Ground Almonds
20 Saffron strands (abt 1/10 gram)
Salt to taste
2 tblsp chopped fresh Coriander leaves
30 Almonds whole, roasted

Mix together the saffron powder and milk. Heat the ghee in a pan and quick-fry the vegetables for a few minutes, then pour in the saffron milk and stir-fry, letting the mixture cook until some of the liquid gets absorbed into the vegetables. Now add the garam masala and stir-fry for 2 more minutes. Once the vegetables are close to done, add the yoghurt, cream and ground almonds and when it starts to simmer turn the heat down and stir-fry for 10 minutes more. To ensure it does not stick, add milk or water as necessary. Place saffron strands in a little warm water and extract as much color as you can by gently mashing with a teaspoon. Check that the veges are cooked right through by cutting a large piece across. Simmer on if required. Just prior to serving, add the saffron and salt to taste. Garnish with the coriander and almonds, and offer. 

Blackeye Dal Korma

A small bag of frozen Black eye peas, or 2 cups fresh steamed
1/2 a bunch of coriander leaves
2 Tbsps coconut powder or fresh coconut
3 green chilies
1 tsp ginger paste
1 tsp asofoetida
Whole garam masalas (cloves, cinnamon stick, cardamom pods, bay leaves)

Grind together the coriander leaves, coconut, ginger paste, and green chilies. Heat ghee and add the whole garam masalas along with the ground paste. Add a little water as needed, so the spicing can come to a little boil. Add the frozen black eye peas and cook until done. 

Cucumber and Green Pea Korma

3 cups cucumber, diced
1 cup green peas, boiled
4 tbsps ghee
1 tps cumin seeds
2 pieces each of cardamom, clove and cinnamon
1/2 cup tomatoes, peeled and chopped
1/2 cup curd, beaten
1/4 tsp turmeric powder
1/2 tsp red chilli powder
Few coriander leaves chopped

For masala paste:
4 green chillies
1/4 cup cashewnuts
1 tbsp poppy seeds

Heat ghee and add cumin seeds and all garam masala pieces. Saute for a minute. Add masala paste and saute for a few minutes till oil separates. Add tomatoes and cucumber pieces. Cover and cook on medium heat until tender. Add beaten curd, turmeric, red chillies, green peas and salt to taste. Cook until the extra water evaporates and the gravy is thick. Sprinkle coriander leaves and offer. 

Mughalai Korma

1/3 cup Cubes of Carrots
1/3 cup Cubes of French Beans
1/3 cup Cubes of Capsicum
1/3 cup Peas
1/3 cup Cubed Potatoes
3 Tbsp Ghee
1 Tsp Cumin Seeds
2 Cardamom
1 inch stick of Cinnamon
1 Tsp Chopped Green Chilli
1 Tsp Chopped Ginger
3 Tsp Poppy Seeds (Khus Khus)
8 Pcs Cashewnuts made to paste with little water
¼ cup Cubes of Paneer
1 Tsp Pepper Powder
1 Tsp Salt
1 Tsp Red Chilli Powder
1 Tsp Coriander Powder
1 Tsp Mango Powder
½ cup Well Beaten Curd
2 cup Water
1 Tsp Sugar
3 Tbsp Chopped Dry Fruits (Cashewnuts, Raisins, Almonds)
1/3 cup Cream
2 Tbsp Ghee
½ Tsp Red Chilli Powder
Chopped Coriander Leaves
Few Rose Petals
Dry Fruits

Blanch carrots, beans, capsicum, and peas. Deep fry the potatoes. In a little hot ghee fry the cumin seeds, cinnamon, and cardamom, then add ginger and green chillis and sauté well. Add the poppy seed paste to it and mix well. Add all the vegetables and paneer along with the spices and blend together. Add curd and then add water to it and mix well. Let the gravy simmer. Add dry fruits and cream and mix well. Serve hot after tempering with ghee and red chilli powder. Garnish with coriander leaves, dry fruits, rose petals and silver varak (optional) and serve. 

Navaratna Korma

Potatoes :4 small
Cauliflower: ½ cup
French green beans: ½ cup
Green peas, shelled: ½ cup
Cashew nuts: 1/8 cup
Raisins: 1/8 cup
Carrots: 2 large
Paneer: 75 gms.
Cashew nut paste: ½ cup
Curd (Yogurt): ½ cup
Ginger paste: 1 tbsp.
Whole Garam Masala 1 tsp.
Asofoetida: 1-1/2 tsp.
Chopped green chilies 2 tsp.
Ghee 2 tbsp.
Turmeric : 1 tbsp
Salt to taste

Peel carrots and potatoes, cut into small cubes. Cut cauliflower into florets. String French beans and cut into small dices. Steam carrot, cauliflower, beans, potatoes and green peas till ¾ cooked, and then refresh in cold water. Drain and add salt. Cut Paneer into ½ inch cubes. Heat oil in a Kadhai and fry the whole Garam Masala. When it begins to crackle, add ginger paste and turmeric and stir well. Add chopped green chilies. Cook on a slow flame for five minutes. Add boiled vegetables. Cook for 2-3 minutes, and ¾ cup water. Add cashew nuts, raisins and paneer pieces. Stir and cook for ½ minute. Bring to a boil until nicely done, then offer. 

Vegetable Kurma

2 cups Vegetables
2 Green chilies cut lengthwise
1 tsp Coriander powder
1-1/4 tsp Salt
1 tsp Turmeric powder
½ inch Cinnamon stick
2 Cloves
2 Cardamom
2 tblsp Coconut powder
1 tsp Khus-Khus (poppy seeds)
1 tsp Asofoetida
1/4 tsp powder (or 1/2" fresh) Ginger

In a little hot ghee fry the cinnamon, cloves and cardamom for 2-3 minutes. Add green chilies and fry till slightly crispy. Add ginger paste and fry for a minute or so. Add vegetables and fry for about 3 minutes. Add a cup or two of water, and let the vegetables and turmeric powder cook. Add coconut paste, khus-khus, salt and cook until done.

MIXED VEGETABLES

Alu Potol (Potato and Parwal)

Green parwal - 2 cups (peeled, cut into halves)
Turmeric powder - 1 tsp
Cumin (whole) - 1 tsp
Coriander powder - 2 tsp
Asafetida - ½ tsp
Sugar - 1 tblsp
Green Cardamom - 2 (whole)
Cinnamon (whole) - 1 inch
Potatoes cut into halves - 1 cup
Ginger paste - 3 tblsp
Chili powder - 1 tsp
Cumin powder - 1 tsp
Bay leaf - 1
Ghee for frying
Salt to taste

In a pan heat 1 tbspn ghee and fry whole cumin seeds till they crackle. Add asafetida and all other spices. Add 1 tsp water and fry for 7-10 minutes on low heat. In a wok heat ghee and fry parwal and potatoes, then add to the spice mixture, stir and add salt. Pour 3-1/2 cups of warm water and allow to simmer. Add sugar, ghee and ground green cardamom and cinnamon, and cook till gravy thickens. 

Alu Potoler Dalna (Potato and Parwal Curry)

8-10 Parwals, scrubbed and halved
4 Potatoes, peeled and cut
6 Tbsp Ghee
1 Tsp Salt
1 Tsp Sugar
2 Bay Leaf
1 Tbsp Cumin Paste

For Masala:
1 Tbsp Ginger and Green Chilli Paste
1 Tbsp Turmeric Paste
1 Tbsp Coriander Paste
1 Tsp Red Chilli Paste
½ Tsp Cumin Seeds
1 Tbsp Ghee

Heat ghee in a Kadhai and fry the potatoes, then the parwals. Drain and set aside. In the same oil fry the Masala paste and cook well. Sprinkld a little water as needed. Add potatoes and parwals to it and sauté well. Add 1 ½ cup water and cook the vegetables. Cook until just a little gravy remains. Add salt and sugar. In a separate pan, heat ghee and fry the bay leaf and cumin seeds. Pour over the vegetables, mix, and offer.

Avial #1 (Mixed Vegetables in Coconut Gravy)

2 cups of peeled, cubed vegetables: carrots, raw bananas, bottlegourd, brinjals, potatoes, chow chow
Bland yogurt (Kammati perugu) - 3 to 4 cups
Fresh shredded coconut - 2 cups
3 Green chillies
Jeera (cumin) - 1-1/2 tblsps.
1 tsp mustard seeds
A sprig of curry leaves
1 tsp cumin seeds
2-3 red chillies

Grind the fresh coconut (always use fresh coconut!), green chillies and jeera to a fine paste. Boil the cubed vegetables with a little salt, turmeric powder and water. If possible, pressure cook them. Put yogurt in a vessel and add the ground paste and the boiled vegetables and salt as necessary to it. (Try to avoid using sour yogurt as it might tamper with the fresh taste of avail.) Heat the vessel on low flame stirring yogurt mixture occasionally. Once the liquid comes to a boil, add some fresh chopped coriander and leave the heat on for a few more minutes. In a little hot ghee fry the mustard seeds, curry leaves, cumin seeds and red chillies until they splutter, then add to vegetables, and offer. 

Avial #2

Yellow pumpkin - 1 cup
Potatoes - 2 (medium size)
Beans - ½ cup
eggplant - 1 Small
Yam - ½ cup
Curry leaves - 1 sprig
Grated coconut -1cup
Green chilies - 3
Coconut oil (preferred) or ghee

Clean and cut all the vegetables lengthwise (about the size of the small finger). Steam or pressure cook them with minimum water. Grind coconut and chillies to make a paste and mix it into 2 cups yoghurt. Add the paste to the cooked vegetables and keep on the heat for 2 minutes. Fry the curry leaves in a little coconut oil and add seasoning to avail, then offer. 

Avial #3

2 Drumsticks
¼ tsp Turmeric powder
2 Raw bananas
1 pound Yams
1 cup Peas
1 cup Green Beans
8-10 Curry leaves
1 cup Buttermilk
5 tblsp Ghee

Grind for Masala:
1 Coconut (grated)
6 Green chillies
1 tsp Cumin seeds
1/4 tsp Peppercorns

Cut all vegetables into small pieces. Cook in water with turmeric. Drain excess water. Mix ground masala and buttermilk. Simmer on low heat. Add coconut oil and curry leaves. Serve hot. (This dish is soft, but not like a paste.) 

Aviyal #4

Season or available vegetables: kumbalanga (similar to cucumber), kathirikka ( eggplant), padavallanga (snake gourd) or padaval (chundakka), drumsticks (muringakka), raw plantain, etc. You can also use carrots (but only 1 or 2 only, else it becomes too sweet), Japanese or any variety long eggplant, long beans or french beans, cucumber, raw banana, potatoes, zucchini, other kinds of squash, and canned drumsticks.

Other ingredients:
1 or 2 green chillies
1 tsp cumin seeds
1/2 tsp turmeric powder
½ cupraw coconut or coconut powder
salt to taste
3 Tablespoons yogurt or 1 Tablespoon lemon juice or
1/3 cup diced raw mango (optional)
Sprig fresh curry leaves

If using plantain or raw banana, cut into long strips (2 inches x half inch x .25 inches approx.) and mix with some yogurt (2 tablespoons) and keep aside for 10 minutes. Rinse well before boiling. If using canned drumsticks, add only at the very end and reduce the salt you add. The total sliced vegetables should total approximately five cups. When boiling add very little water if the veggies you add are rich in water (cucumber, cumbalanga, etc.)

Boil the vegetables with ½ cup salted water, with added turmeric. Add the slow-cooking vegetables (like plantain) first, then beans, etc. Meanwhile, blend the coconut to a smooth or semi-smooth paste with the green chillies or half the green chillies, and cumin. When the vegetables are almost cooked, add the paste and curry leaves and cook for a few minutes more. Finally add the yogurt/lime juice andraw mango and mix it in. You can season with mustard seeds if you wish, but it’s best not to add any more oil (the coconut has plenty). Add the sliced green chillies to the boiling vegetables if you don't like it too hot, otherwise blend chillies with the coconut. 

Avial #5

½ cup peas
½ cup french beans, chopped
2 raw bananas, peeled and cubed
½ cup cabbage shredded
2 large carrots, peeled and cubed
2 potatoes, peeled and cubed
1 cup curds, well beaten
1 tsp turmeric powder
1 tsp cumin seeds
10 cashew nuts, halved
10 curry leaves
Coconut oil
Salt to taste

Boil all vegetables and cashew nuts in water till just done. Add turmeric and salt. Drain and reserve the water. Mix the curd with the ground paste and add to the vegetables. Add reserved water to make a thick gravy. Heat 2 tblsp coconut oil and add the curry leaves and cumin seeds. When they pop, pour over the curry and mix gently. 

Banda-Kopheer Torkari

1 cabbage, chopped finely
2 medium potatoes, cut into cubes
2 medium tomato
1 cup green peas
1 tbsp ginger-green chilies paste
1 tsp cumin seed
1 tsp asofoetida
2 tsp chili powder
2 bay leaves
2 cardamom
1 tsp cumin, coriander
1 tsp garam masala powder
lots of coriander, chopped finely

Fry the potatoes and set aside. In a little hot ghee fry the bay leaves, cumin seeds, cardamom, ginger- chilies paste, and fry till it splutters and gets browned. Add the cabbage, and cook until it becomes soft. Add the fried potatoes, cumin, coriander, garam masala powder, chili powder, peas, and mix everything thoroughly, then add the tomatoes and cover the pan for another 5-6 minutes. Check and stir to be sure it’s not sticking. When done, garnish with coriander leaves and offer. (This recipe does not have gravy, so cook it all the moisture is evaporated.) 

Bandhakopir Ghanto

2-1/2 tblsp Mustard oil
3/4 lb Potatoes, cubed
1/2 tsp Cumin seeds
6 cup Cabbage, finely shredded
1 tsp Green chile, chopped
1/4 cup Water
3/4 tsp Salt
1/2 tsp Turmeric
1 1/4 tsp Sugar
1 tsp Cayenne
1/2 c Green peas, cooked
1/2 tsp Garam masala
Ghee for frying

In a little hot ghee fry the potatoes until they are medium brown, 10 minutes or so. Stir often. Using a slotted spoon, remove from the oil and set aside. Add more ghee and fry cumin seeds for a minute, then add cabbage, chile and water. Lower heat and cook uncovered until the cabbage is limp, about 8 minutes, stirring often. Stir in the salt, turmeric, sugar, cayenne, another 2 tblsp water and the potatoes. Cover and simmer until the potatoes are tender. Add the peas and cook for 2 minutes. Remove from heat, stir in the garam masala and let it stand, covered, for a few minutes. Sprinkle with ghee, if desired, and serve. 

Bangladesh Saak-er Ghanto

1 cup of eggplant, diced
1 cup of pumpkin, diced
1/2 cup of potato, diced
1/2 cup of radish, diced
3 cups of spinach, roughly chopped
1/2 teaspoon of Panchforan
1/2 teaspoon of ginger paste
1/2 teaspoon of turmeric powder
1 teaspoon of mustard paste or powder
1 red chilly, halved
1/2 teaspoon of sugar
salt to taste
2tablespoons of ghee
8-10 pieces of boris (sundried pulse cakes), deep fried

Heat the ghee in a saucepan and add the red chilly and panchforan. When the seeds turn brown, add potato and radish. Stir fry for 2 minutes. Add pumpkin and eggplants and stir fry for another 2 minutes. Add the chopped spinach and stir fry the whole mixture for 2-3 minutes. Add turmeric powder, half cup of water, salt, sugar and mustard paste/powder. Cook, covered, on medium to low heat until the potato and radish are done. Mix the deep fried Boris. The dish should be dry- so adjust the amount of water accordingly. Serve at room temperature. 

Barbeque Vegetables

2 Tbsp Ghee
1 Kashmiri Red Chilli (whole)
½ cup Carrot (blanched and cubed)
1 cup Shredded Cabbage
1 cup Shredded French Beans (blanched)
½ cup Capsicum, cubed
2 Medium size Tomatoes, chopped
Vegetarian Barbeque Sauce
4 Tbsp Lemon juice
2 Tbsp Sugar
1 Tsp Soya Sauce
½ Tsp Lemon Juice

Thick Tomato Sauce:
4 Tbsp Tomato puree or homemade ketchup
½ Tsp Lemon Juice
1 Tbsp homemade Chilli Sauce
1 Tbsp Cornflour mixed with ½ cup water

Other Ingredients:
½ cup drained Noodles
1 Tsp Salt
1 Tsp Pepper
1 Tbsp Lemon juice
1 Tsp Soya Sauce
3 Tbsp copped Coriander Leaves
Chopped Coriander Leaves

Mix all the Ingredients together and make the sauce. Heat 2 Tbsp ghee. Remove from fire and add Kashmiri Red Chilli to it. Cover and leave for 10 minutes so the colour of the Chilli gets into the oil. Heat this Chilli Oil and saute carrots and beans and then add capsicum to it. Cook till softened, then add cabbage and tomatoes and stir well. Add both the sauces and mix well. Add the noodles, salt, pepper, lemon juice, soya sauce, coriander leaves and mix. Check the seasoning and adjust the water quantity to desired consistency. Serve hot garnished with coriander leaves. 

Bean and Potato Curry

Ghee 2 tbsp.
Mustard seeds 1 tsp.
Urad Daal 1 tsp.
Beans and Potatoes, cubed 3 cups
Salt to taste
Turmeric pinch
Coriander powder 2 tsp.
Chili powder 1 tsp.
Ginger powder 1 tsp.
Cumin powder 1 tsp.

Heat ghee and fry the mustard seeds, and Urad Daal. vegetables. Sprinkle salt and turmeric. Cook on high heat for a couple of minutes. Add coriander, chili, ginger and cumin powders and cook on low until done. For making the potatoes more crisp, add rice powder (arshi maav) and stir it in. 

Bengali Arhar Daal with Vegetables

½ cup Arhar Daal
2 cups mixed veges, cubed: cauliflower, potatoes, horseradish, peas, parwal
1 Tbsp Ghee
1 Tsp Panch Phoran
3 Green Chillies, slit lengthwise
1 Tbsp Ginger Paste
1 Tsp Turmeric Paste
¼ Tsp Red Chilli Paste
1 Tbsp Coriander Paste
1 Tbsp Cumin Paste
½ Tsp Sugar
1 Tsp Salt
6-7 cup Water
½ cup chopped Coriander Leaves

Soak Daal in water and rinse well. Boil 6-7 cups water in a heavy pot and add the daal to it. Stir and when the daal comes to boil add the vegetables to it. Also add turmeric and chilli paste to it. Let the vegetables cooked properly. The daal will take about half an hour or so to cook, so add the different types of vegetables accordingly. Next add Green Chillis, salt, coriander paste, cumin paste and sugar. Add more water as needed. Temper the daal with ghee and panch phoran. Add coriander leaves to it and mix well. Offer hot. 

Bengali Labra

2 tblsp ghee
1-1/2 tsp sugar
1 bay leaf
1/4 tsp panchphoran
3 tblsp ginger, minced
1/2 tsp turmeric
2 tsp cumin, ground
3/4 tsp salt
3/4 cup tomatoes, chopped
1/2 cup water
1/2 lb potatoes, cubed
1-1/4 cup sweet potato, peeled & cubed
2 cup cauliflower, chopped
1 cup green beans, sliced
2 cup eggplant, cubed
3 tsp red chile paste
1/4 cup green peas, cooked
1/2 tsp garam masala

Heat oil and add sugar. Fry for a few seconds. Lower heat and add bay leaf and five spice. Cook for a few seconds. Add ginger, turmeric, cumin v& salt. Stir and add the tomatoes and water. Add potatoes, sweet potatoes and cover to simmer for 15 minutes. Add cauliflower, beans, eggplant and red chile paste. Simmer, covered, for 10 minutes. Reduce heat again and uncover and simmer for a further 10 minutes. Sprinkle hot water over the vegetables if they start to stick but be careful because you want a thick sauce that clings to the vegetables. Stir in the peas and simmer, covered, until the vegetables are all cooked through. Remove from heat and blend in the garam masala. Sprinkle with cilantro and serve. 

Bengali Shukto

2 medium Potatoes
1 Small Brinjal
1 Horseradish
1 Green Banana
3 Drum Sticks
3 Parwals
2 Bitter Gourd
3 Tbsp Oil
5 Medium Size Bari/Bori ( Sun dried Small Pulse Cakes )
1 Tbsp Ginger Paste
1 Tsp Mustard Paste
1 ½ Tsp Cumin Powder
1 Tsp Red Chilli Powder
1 Tsp Salt
½ Tsp Turmeric Powder
2 Tbsp Ghee
½ Tsp Panch Phoran
3 Tbsp Milk
2-3 cups Water
2 Tsp Sugar

Cut all begatables into 1-½ inch lengths or into cubes. In a little hot ghee fry the boris and set aside. Fry the Karelas in ghee and set aside. Add all the Vegetables in it one at a time and sauté all the Vegetables well. Let the begetables brown a bit in colour. Now add the fried boris and karelas to it. Add all the spices to it and mix well. Add water and let the vegetables simmer well and get cooked. Heat ghee and fry the panchphoran until it splutters, then pour over the Vegetables. Add sugar and milk and mix well. Simmer until nicely done, and offer. 

Bhuna Niramish

2 pounds palwal
1 bay leaf
2 lb potato
2 tsp ground cumin
1 tsp ground coriander
1 cup ghee
1/4 cup shelled peanuts
2 tps ground turmeric
4 cardamoms
3 one inch cinnamon sticks
2 tsp ground red chilli
1 tsp salt
1 tsp sliced ginger
1 tsp sugar

Peel palwal and potato. Cut into cubes. Fry vegetables and peanuts separately in ghee until deep brown. Crush cardamom, cinamon and ginger. In a frying pan put crushed spices and bay leaf into hot ghee. Stir, add ground spices with 1/2 cup of water. Cover and cook over low heat, stirring regularly. Add sugar when vegetables soften. Remove from heat, serve in a dish. Sprinkle peanuts to garnish, and offer. 

Birbal Ki Handi

1 cup each carrots, beans, peas, capsicum
2 cups panir, cubed
1/3 cup Cashewnuts
1/3 cup Fresh cream
3 Green chillies
2 (cut into four pieces)
Ghee for frying
Garam masala 2 tsp
White pepper powder 2 tsp
Minced ginger 1 tsp

Cut vegetables and panir into cubes. Half-boil all the vegetables. In hot ghee fry the cashewnut paste. When brown remove from fire. Heat ghee in clean pan and fry green chillies and half-boiled vegetables. Keep stirring, adding salt to taste. Sprinkle water from time to time. Add cashewnut paste. Mix well with vegetables. Add panir and garam masala powder, pepper powder and chopped ginger. Add fresh cream. Serve hot. 

Broccoli Begun

2 heads Broccolo
1 large Eggplant
Salt to taste
Turmeric 1 tsp
Panch phoron 1-1/2 tsp.
Ghee for frying

Cut brocoli and eggplant in small pieces. Heat ghee and fry the panch phoron until it splutters, then add vegetables, cubed, along with salt and turmeric. Cover and cook, stirring frequently, for 15 minutes, or until done. 

Cabbage, Potatoes and Pea Molagootal

1/2 cup mung dal
1/2 small head cabbage, chopped fine
1 large baking potato, diced
1 cup frozen peas
1 tspn sambar powder
1 tsp turmeric
salt to taste
3 tblsp. shredded dry coconut (fine variety), soaked in a little water
1 tsp mustard
2 tsp urad dal
1 tsp dry red chillis
sprig curry leaves
ghee for frying

Set mung dal to cook in about 2 cups water with a touch of turmeric. When dal is three-quarters done add shredded cabbage, potatoes and a little more water if needed on top of the dal. Add sambar powder and salt. Cover with a lid and let it simmer away for 15 to 20 minutes. Veggies should be done but still holding their shape. Stir in wet coconut. Remove from heat. In a little hot ghee fry the urad dal, red chillis and curry leaves. Mix into the vegetables and offer. 

Crispy Vegetables

3 cups fresh vegetables (capsicum, carrots, broccoli, cauliflower, etc)
Ghee for deep frying
1 cup plain flour (maida)
1/2 cup cornflour
1/4 tsp. chilli powder
1 tsp. sesame seeds
Salt to taste

Make a batter by mixing the flour, cornflour, pepper, sesame seeds and salt with enough water to make a thick batter for coating vegetables Dip the vegetables in the batter and deep fry till golden brown. Drain and serve with chutneys and dips. 

Green Vegetables with Potatoes

2 or 3 green ridge gourd (jhinga)
1 cu green geans
1 or 2 potatoes
Ghee for frying
1 tsp jeera
1 tsp saunf (fennel)
1 tsp turmeric
½ tsp sugar
Black pepper to taste

Cut the jhinga and beans into medium sized pieces. Take 100 gm of beans (cut into medium pieces and cube the potatoes. Wash and boil all the vegetables in two cups of water. Drain and reserve the stock. Arrange the boiled vegetables on a platter. Meanwhile, heat a tablespoon of ghee in a pan. Make a paste out of the jeera, saunf, and turmeric, and fry in the oil until browned. Add the turmeric and sugar and fry for a little longer. Add the vegetable stock and cook till it thickens a little, season with salt and a few pinches of black pepper powder. Pour the gravy over the boiled vegetables and serve hot. 

Gujarati Makai Matar ki Sabzi

4 corn cobs
½ cup shelled peas
3 potatoes, cubed
2 carrots, diced
1 cup french beans, chopped
2 large tomatoes, chopped
4 green chillies, chopped
¼ coconut, grated
1 inches ginger, minced
8 curry leaves
1 cup rice, cooked
½ tsp mustard seeds
1 cup coriander leaves, chopped
Ghee
Salt and sugar to taste

Boil the corncobs. Grate the kernels. Boil all vegetables. Heat 4 tbsps ghee and add mustard seeds and curry leaves. When they pop, add the vegetables and the grated corn. Add green chillies, ginger, sugar and salt. Cook till well blended. Add coconut and the cooked rice. Mix well, garnish with coriander leaves and offer. 

Gujurati Oondhiya

½ cup Potatoes
½ cup Papdi Flat beans
½ cup Peas
½ cup Brinjals, small
2 Bananas
2 Sweet Potatoes
1/2 Coconut (grated)
1 Kand (yam), small
1 tsp Ginger paste
1 tsp Green chilli paste
1/2 tsp Chilli powder
3 tsp Coriander powder
1/2 tsp Tumeric Powder
1-1/2 tsp Sugar
6 tsp Ghee
1 tsp Asafoetida
1 tsp Ajwain or Oregano
1/2 tsp Soda bi-carbonate
Salt to taste

For Muthias:
1 cup Gram flour
2 cups Methi (Fenugreek) leaves
1/2 tsp Ginger paste
1/2 tsp Green chilli paste
1/4 tsp Chilli Powder
1/2 tsp Corainder powder
1/4 tsp Tumeric Powder
1 tbsp Curds
1/2 tsp Sugar
1 tbsp Oil

Heat 6 tbsp ghee in a pan. Add Ajwain and Asafoetida. Add Soda bi-carbonate. Put in all the vegetables. Add all the masalas to the grated coconut and add to the vegetables. Add salt and Muthiyas. Cook. Sprinkle lime juice and garnish with coriander. Serve hot. For the Muthias: Mix the gram flour with Methi leaves, masala, curd and ghee. Add very little water and make a stiff dough. Make small sausages and deep fry. Keep aside. 

Hebbar Iyengar Kozhambu (pachai kootu)

1/2 cup thoor dhal
I teaspoon turmeric powder
Cut Vegetable (green beans, choate squash, cabbage, cauliflower)
8 Red Chillies
3 tablespoons coriander seeds
1 tablespoon mustard seeds
Grated Cocoanut (optional)
Salt to taste
1 Teaspoon ghee
1 Teaspoon mustard seeds
1 Teaspoon Asofetida (perungayam or hing)
Sprig Curry leaves (karivepillai)

Cook thoor dhal with 1 teaspoon turmeric added to it either in a pressure cooker or in a rice cooker. Put coriander seeds, mustard seeds, red chillies and coconut in the blender and grind to a paste (don’t fry them first). In a separate vessel, cook the vegetables of choice. Add salt to taste. Add the ground paste and cook in low heat till the contents start boiling. Add the cooked dhal. Heat on low until the contents boil. Add additional salt to taste. To make the garnish, heat up a little ghee and fry 1 tsp. of mustard seeds until they splutter, then, add a pinch of asafetida and curry leaves. Add the garnish. Mix well. Offer. 

Jhangora Uppma

1 cup Jhangor (coarse millet)
¼ cup peanuts
2 carrots
10 green beans
4 green chillis
sprig curry leaves
¼ teaspoon rai (mustard)
1 teaspoon asofoetida
ghee
salt to taste
1 lemon

Roast the Jhangora and steam it. In a Karai heat ghee and add rai and curry leaves. Fry for a minute, then add finely chopped carrots, beans, peas, green chillies and roasted peanut. Cook till they become tender and then add the steamed jhangora. Add salt and mix well. Squeeze lemon and garnish with coriander leaves. Offer hot. 

Karnataka Malbari Curry

1/2 coconut, grated
2-1/2 cups mixed boiled vegetables (french beans, carrots, potatoes, cauliflower green peas)
2 sprigs curry leaves
1/4 teaspoon turmeric powder
1 tomato, chopped
1/2 tsp lemon juice
salt to taste

For the paste: 
1/2 coconut, grated
3 to 4 curry leaves
1 tbsp cooked basmati rice
2 green chillies
1 teaspoon asofoetida
1 stick cinnamon
3 cloves
4 black peppercorns
3 red chillies

Mix the coconut, curry leaves and rice and cook on a slow flame, stirring continuously, until the mixture is light pink. Add the green chillies, cinnamon, cloves, peppercorns and red chillies and blend with a little water into a paste. Add 2 cups of water to the grated coconut and put in a blender. Strain and take out the coconut milk. (Keep the pulp for another preparation.) Add the paste, all the vegetables (except the tomato), curry leaves and turmeric powder and cook for 15 to 20 minutes or until the vegetables are soft. Add the chopped tomato and cook for 2 to 3 minutes. Add the lemon juice and salt. Serve hot. 

Karnataka Valval

4 ounces white pumpkin
4 ounces red pumpkin
4 ounces tendlis (small gherkins)
4 ounces green peas
4 to 5 french beans (fansi)
1 large fresh coconut
3 to 4 slit green chillies
a few curry leaves
3/4 tsp cumin seeds
1 tbsp plain flour (maida)
1 tsp ghee
1 tsp sugar
salt to taste

Slice the pumpkins, tendlis and french beans very thinly. Grate the coconut, add 2 cups of water and allow to stand for a little while. Put in blender, strain and take out the thick milk. Add 2 cups of water to the same coconut and allow to stand for a little while. Blend in a liquidiser, strain and take out thin milk. Mix the thick coconut milk and the plain flour very well. Heat the ghee and fry the cumin seeds for a few seconds. Add the chillies and curry leaves and fry again for a few seconds. Add the vegetables, thin milk and salt and cook. When the vegetables are soft, add the thick coconut milk, sugar and salt. Cook for a few minutes. 

Karnataka Yogirathna

2 Potatoes (cubed)
½ cup Peas (shelled)
2 cups Marrow (cubed)
2 cups Cucumber (cubed)
1 cup Ash gourd (cubed)
1 Carrot (cubed)
1 cup Cauliflower
1 Tomato (chopped)
4 Green Chillis, slit

For masala:
1 inch Ginger
1 tsp Coriander seeds
1 tsp Khus khus (poppy)
1 tsp Cumin seeds

Salt to taste
1 can coconut milk
½ tsp Mustard seeds
6-7 Curry leaves
1 tblsp ghee

Put all the vegetables in a cooker, add 1½ cups of water and cook. Release steam and open cooker, add slit green chilies and tomato. Simmer for 5-6 minutes. Add ground masala and salt, mix. Add coconut milk, heat oil, add mustard seeds and curry leaves. Pour on the cooked vegetables and offer. Serve hot. 

Kerala Avial

1 cubed eggplant
1 cubed sweet potato or parsnip
2 sliced green bananas
1 cup french beans
1 cup green peas
1 sliced carrot
4 green chillis, finely chopped
4 tomatoes, finely chopped
1/2 cup of mixed vegetables (potatoes, celery, pumpkin, marrow), diced
1 cup beaten curds
2 cups water
1 tsp turmeric powder
1 tsp cumin powder
1/2 fresh coconut grated
a few curry leaves
1 tbsp coconut oil

Grind to paste the coconut gratings and green chillies. Combine the washed vegetables with turmeric powder. Add water and salt and simmer till the vegetables are nearly tender. Add tomatoes, cumin powder and coconut chilli paste. Simmer for five minutes. Lower the heat and stir in the yogurt and oil. Offer hot. 

Kumror Chokka

1 Butternut squash (or equivalent)
2 potatos
½ cup chana dal
1 tsp turmeric
salt to taste
½ tsp dried red chili
ghee for frying
1 tsp. panch foron
1 tsp. cumin seeds
1 tsp. sugar

Soak chana overnight and boil to make them soft. Peel squash and cut into 1" cubes. Peel potatoes (or don’t peel) and cube them. Heat ghee and fry dried red chili till they turn blackish, add panch-foron, let them crackle (but not burn). Quickly add squash and potato. Stir. Add salt, turmeric. Stir and cover. Don't let the squash stick to the bottom of the pan (use sufficient ghee). Add sugar and chana around midway. In another pan roast cumin seeds and grind in coffee grinder. When the squash becomes soft and mushy and potatoes are cooked add freshly-ground cumin powder. Turn off the heat. Quickly mix in the cumin powder and it's ready to offer! 

Labra

½ cup cabbage
½ cup cauliflower
½ cup red pumpkin
½ cup radish
½ cup potatoes
½ cup egg plant
2 dry red chilis
2 tbsp paach phoron
1 tsp turmeric powder
1 tbsp ginger paste
salt to taste
1 tsp. sugar
ghee for frying

Heat ghee in a pan, add the paach phoron, turmeric powder, ginger paste, red chili, add all the veggies, fry for sometime till all the veggies are evenly coated with oil, add sugar, salt, then add water and cover the pan. When the water evaporates and veggies are all soft and tender, its ready to offer. 

Labra Vegetables in a Mingling Mood

2 Tblsp vegetable broth or water
1-1/2 tsp sugar
1 bay leaf
1/4 tsp panch phoran
3 Tblsp minced fresh ginger
1/2 tsp turmeric
2 tsp ground cumin
3/4 tsp salt
3/4 cup chopped tomatoes
1/2 cup water
2 med. Potatoes, cubed
1 1/4 cups yams, cubed
2 cups cauliflower cut into florets
1 cup green beans, halved
2 cups eggplant cubed
1 to 3 tsp red chili paste
1/4 cup thawed frozen peas
1/2 tsp garam masala
Boris (lentil dumplings) or boondis

Cook veggies uncovered part of the time. When simmered covered for a long time they become soft and mashed, but cooked uncovered they develop a rich roasted flavour. Since the quantity is large, a 12" (30cm) deep skillet is needed so the vegetables can lie in a single layer, which results in more even cooking and rich roasted flavour, plus they hold their shape better. Also important to add spices in the order as indicated. For instance, garam masala - a hot spice - is usually added when the heat is turned off, otherwise it will lose its aroma and turn bitter if overcooked.

Heat water or broth in skillet over med. heat Add sugar and fry a few seconds till it darkens, then tTurn heat to medium low, fry bay leaf and panch phoran until they start crackling. Add ginger, turmeric, cumin and salt, then tomatoes and water. Add potatoes and yams. Simmer, covered for 15 minute. Add cauliflower, beans, eggplant and red chili paste. Simmer, covered, for 10 minutess. Turn heat to medium low. Uncover and cook til the vegetables are almost tender, about 10 minutes. Sprinkle 2 to 4 Tblsp hot water over the veggies if they start to stick to the bottom, but try not add any more than necessary; the sauce should be thick and clingy. Add peas and simmer, covered til the vegetables are tender, 3-5 minutes. Remove from heat. Blend in garam masala. Using the back of a spoon, mash a few of the potatoes and yams to release their essence, blending to form a richer sauce. Sprinkle cilantro on top and offer.

To make Red Chili Paste: Dried red chili, made into a paste adds a rich, warm flavour and a mellow hotness to the dish. You can roast the chilies first, to further enhance the paste. Put 2-4 whole dried red chilies on an ungreased griddle or skillet over low heat. Turn as soon as they start to darken on the bottom. Repeat for the other side. Soak the chilies in hot water for 15 minutes or til soft. Remove the seeds to reduce hotness. Grind the flesh with a mortar and a pestle or in a mini-chopper using 2 tsp or so of the soaking water. *Do not substitute with commercial red chili paste. This paste contains other ingredients which will alter the taste of the dish. 

Lentils Curried With Rhubarb And Potatoes

1 cup dry red lentils
1 very large sweet potato, peeled and sliced
1 Tablespoon ghee
1 cup rhubarb, diced
2 Tablespoons liquid sweetener
1 Tablespoon curry powder
1 teaspoon ginger root, grated
1 teaspoon hot red chili powder
Salt and pepper to taste
1/4 cup shredded coconut

Cover lentils with water in a deep pot. Bring to a boil, reduce heat and add raw sweet potato slices. Simmer until soft (about an hour). Remove from heat, drain, and set aside. Preheat oven to 400 degrees. Heat oil in a skillet. Once hot, add rhubarb. Reduce heat and cook until tender. Stir in sweetener and seasonings. Mix with drained cooked lentils and potatoes that have been mashed together with a fork. Pour into a oven-proof dish and bake at 400 degrees until piping hot (about 20 minutes). Garnish with coconut and offer. 

Mixed Vegetable Niramish

2 Tsp ghee
4 red potatoes, cubed
1 cauliflower head
2 green zucinni
2 yellow squash
1 red pepper
1/3 cup masoor daal (orange lentils)
1/2 Tsp crushed ginger
1/2 tsp turmeric
1 tsp asofoetida
1/2 tsp lemon pepper
2 tsp salt
a few cilantro leaves and a slice of lemon

Wash lentils thoroughly and cook with 1 cup of water in a small saucepan over medium heat for 10 minutes. Meanwhile, in a large saucepan, heat oil. Add ginger and fry until crispy, then stir in potatoes and cauliflower. Cook uncovered for 5 minutes. Add zuccini, squash, red pepper, turmeric, lemon pepper and salt. Pour in lentils and cook covered over medium heat for 10 minutes. Sprinkle lemon juice and cilantro leaves on top for flavor and simmer 5 more minutes before removing from heat. 

Molagootal

1/2 cup mung dal
1/2 a small head cabbage chopped fine
1 large baking potato, diced
a bunch frozen peas
1 heaped tspn sambar powder
1 tsp turmeric
salt to taste
½ cup shredded dry, fine coconut soaked in a little water
1 tsp mustard
1 tsp urad dal
1 tsp dry red chilli
sprig curry leaves
ghee for frying

Set dal to cook in about 2 cups water with turmeric. When dal is three-quarters done add shredded cabbage, peas, potatoes and a little more water if needed on top of the dal. Add sambar powder and salt. Cover with a lid and let it simmer away another 15 minutes. Vegetables should be done but still holding their shape. Stir in wet coconut. In a little hot ghee, fry the remaining seasonings, then add this to the mixture. 

Monks Vegetarian Curry

3 tablespoons ghee
1/2 cup curry paste (your favorite recipe)
1 small bunch of broccoli
1 small head of cauliflower
1/2 red bell pepper
1 carrot
13-1/2-ounce can unsweetened coconut milk
1 to 2 tablespoons fresh lemon juice
basmati rice
3 tablespoons chopped fresh cilantro

In a little ghee fry the curry paste for 2 minutes. Add the broccoli, the cauliflower, the bell pepper, and the carrot, all cut to manageable size, and stir-fry the mixture for 1 minute, or until the vegetables are coated well with the paste. Stir in the coconut milk, simmer the mixture, covered, stirring occasionally, for 6 to 10 minutes, or until the vegetables are just tender, and stir in the lemon juice and salt and pepper to taste. Make the rice as usual, and mound it in 4 soup bowls, spoon the vegetarian curry over it, and sprinkle each serving with some of the coriander. Offer! 

Nalagiri (Kozhambu) Karnataka Style

1½ cup thoor dhal
1 teaspoon turmeric
2 cup mixed vegetables: chopped potatoes, eggplant and beans
2 teaspoons tamarind paste
1 tablespoon ghee
Kara paste
2 tablespoons Channa dhal
2 tablespoons Urad dhal
3 tablespoons Coriander seeds
3 tablespoons grated Coconut
6 dry red Chillies or to taste
2" cinnamon stick (optional)
1 teaspoon mustard seeds
6 curry leaves
½ teaspoon(s) each of Asafoetida

Cook thoor dhal with turmeric in a pressure cooker or a rice cooker. In 1 tablespoon of ghee fry the channa, urad dhal and coriander seeds. With quarter teaspoon of oil roast red Chillies. Let all the roasted ingredients cool. While still hot, add ½ teaspoon black pepper and a pinch of asafetida. Once cool, grind coconut and rest of the roasted ingredients to a paste. In a separate vessel, cook the vegetable of choice. Add salt to taste. Add the ground paste and cook in low heat till the contents start boiling. Add the cooked dhal. Add the tamarind paste and curry leaves. Heat the vessel till contents boil. Add additional salt to taste. To make the garnish, heat up a teaspoon of oil in a saucepan. After the ghee gets warm, add the mustard seeds. After the seeds stop popping, turn off the heat, add a pinch of asafetida and add curry leaves. Add the garnish to the vessel. Mix well. For Kara Paste: Gram flour - 2 cups, Rice flour - 2 cups, Dalda (ghee) - 150 gms, Bi-carb soda - ½ teaspoon, Pepper - 1½ tablespoons, Cumin seeds - 1½ tablespoons, Salt - to taste, Ghee for frying. 

Navarattan Curry

Potato 1 large
Random vegetables 4 cups
Butter 2 tbsp.
Tomatoes 2
Yogurt 2 tbsp.
Heavy cream 1/2 cup
Green peas 4 oz.
Raisins 1/4 cup
Asfoetida 1 tsp
Blanched almonds 12

For Dry Masala:
Cardamom (ground) 1/2 tsp.
Coriander powder 1/2 tsp.
Ginger (ground) 1/2 tsp.
Red Chili powder 1/2 tsp.
Turmeric 1/2 tsp.

Good vegetables are broccoli, green peppers, carrots, cauliflower, green beans, etc. Boil vegetables (except peas). Drain and set aside. Melt butter and saute tomatoes, add yogurt and the dry masala, and simmer for 5 minutes. Add vegetables and simmer for another 5 minutes, then add water. Cover and simmer for 10 minutes. Add cream and peas, stirring gently until hot. Before offering, top with raisins and almonds. 

Nepali Mixed Vegetable and Cheese Bhutuwa

2 cups Nepali homemade cheese (paneer or diced tofu)
1 cup cauliflower, chopped
1 cup red bell pepper, chopped
2 cups spinach, cleaned and torn into small pieces
1 cup tomatoes, chopped
1 tablespoon ginger, minced
5 dry whole red chilies
1/2 cup yogurt
2 tablespoons soy sauce
1 teaspoon turmeric
1 teaspoon asofoetida
1 teaspoon ground black pepper
5 tablespoons oil
Salt

In a non-stick saute pan, heat two tablespoons of ghee. Salt and pepper the cheese cubes and brown well on all sides. Set aside. In a large pot of boiling water, blanch cauliflower and red bell pepper for a brief time. Remove immediately and place in ice bath. In the same saute pan, add remaining three tablespoons ghee. Add turmeric and dry red chilies and fry until the chilies turn dark, releasing an earthy flavor. Add ginger and fry for a minute or so. Transfer the browned cheese cubes and lightly blanched vegetables and stir-fry for five minutes over low heat. Add tomatoes, yogurt, soy sauce, and ground pepper; mix well. Allow cooking for five-eight more minutes, adding a bit of water if necessary. At last, add spinach to the cheese-vegetable mixture and gently fold in to wilt it down. Offer. 

Nepali Vegetable Curry

6 c Potatoes, unpeeled, scrubbed And diced
1 ts Ground coriander
1 ts Ground turmeric
1/2 ts Ground cumin
1/4 ts Dry mustard
1/2 ts cayenne
1 tsp Peanut oil
4 1/2 c Broccoli, cauliflower and/or Cabbage, chopped
Salt and pepper to taste
2 Tomatoes
1 tsp Curry powder

In a little peanut oil fry the spices. Steam the vegetables until ¾ done, then mix in the spices. Add tomatoes, chopped, and curry powder. Cover and simmer until all veggies are tender. 

Oondhiyoon

½ cup small potatoes, peeled, halved
½ cup small papdi beans, split into two each
½ cup peas, shelled
½ cup small brinjals, quartered with stems intact
2 bananas, cut into three pieces each
2 sweet potatoes, peeled
½ coconut, grated
2 cups methi leaves, chopped
2 cups coriander leaves, chopped
1 small kand (yam)
2 inches fresh ginger, ground
4 green chillis, ground
4 tbsps gram flour, sieved
1 tsp chilli powder
2 tbsps coriander powder
1 tsp turmeric powder
1 tbsp curds
1 lemon
2 tsps sugar
½ tsp soda bicarb
1 tsp ajwain
A pinch of asafoetida
Ghee for frying
Salt to taste

Add the methi leaves to the gram flour together with 1/3 of the masalas given in the ingredients - ginger and green chilles paste, coriander, turmeric, red chilli powder and salt. Add curd, sugar and 1 tbsp ghee. Form a stiff dough. Shape into long sausage-like rolls. Deep fry in hot ghee till brown. Mix the grated coconut with the rest of the masalas. Heat six tbsps ghee in a pressure cooker. Add asafoetida and ajwain. Add soda bicarb. Put in all the vegetables, coconut, masala, salt and the muthiya rolls. Cover and cook till tender. Sprinkle lime juice and coriander leaves over the Oondhiyoon before offering. 

Panchmiseli Tarkari

5 cups mixed cubed vegetables: eggplant, mooli/radish, flat green beans, pumpkin, potato
Ghee for frying
2 Bay Leaves
1 tsp Panch Phoron
1 tsp Jeera/Cumin Powder
1 tsp Haldi/Turmeric Powder
½ tsp Chili Powder
3 Green Chillies
Coriander Leaves
1 inch fresh ginger, crushed

Heat ghee and fry the eggplant chunks until soft. Take them out and set aside. Drop the bay leaves and the panch phoron in the ghee and fry with the rest of the vegetables. You might want to add the pumpkin a little later as it softens up fast. Fry the vegetables for 3-4 minutes. Add a little pinch of haldi, the ginger, jeera and a little chili powder. Add some salt and fry to blend the spices together. Add a cup of water - just enough to cook the vegetables in. Add green chili. Simmer. When the radish and potato are soft, add the eggplant. If there is excess water, add a tiny sprinkling of flour to thicken the curry. Mix together well, and serve. 

Pitlai

2 medium bitter gourds (karela)
3/4 can chickpeas
1/2 cup cooked toovar dal
3 green chillies slit
1-1/2 tsp tamarind paste
3-4 red dry chillies
2 tsp urad dal
1-1/2 tsp coriander seeds
1/2 cup grated coconut
2 tblsp tomato paste
few peppercorns
a little jaggery or sugar
½ tsp turmeric
salt to taste
1 tsp mustard seeds
a few curry leaves
ghee for frying

Slit karela into four quarters and cut 1/2 inch thick pieces across. In a little oil, saute cut karelas and green chillies. Add 2 cups water, tamarind, turmeric and salt. Let simmer until karelas are tender. Add chickpeas and jaggery/sugar. While karelas are cooking, in another pan sprinkle a little oil and fry coriander seeds, urad dal, red chillies and peppercorns until well roasted. Add coconut, stir a min or two and then grind in a blender. Add a little tomato paste for color. Blend coconut paste into the karela-tamarind mixture. Add the dal. Mix well and reheat till it begins to simmer. Take off stove. In a little hot ghee fry the mustard seeds and curry leaves, and pour into mixture. Offer. 

Potato and Beans

2 large potatoes
12 french beans
3 tbsps. curds
2 tbsps. tomato pulp
1 tbsp. garam masala powder
1 tsp. turmeric powder
1 tsp. asofoetida
2 tbsps. dairy cream
1 tsp. chilli powder
1 tbsp. chopped green coriander
2 tbsps. finely grated coconut
3 tbsps. butter
Salt to taste

Peel and cut potatoes into small chunks. Wash string beans and cut them up into fairly large pieces. Mix curds, tomato pulp, garam masala powder, chilli powder and turmeric powder and fry in a little ghee until browned, then add potato chunks and beans. Pour in about two cups of water. Add salt to taste. Allow to simmer on a slow fire till cooked. Mix in cream. Pour into a erving dish and sprinkle grated coconut and chopped green coriander on top. Serve hot. 

Potato and Pea Curry

2 big potatoes
2 tomatoes
1 pound green peas
1 tsp mustard seeds
½ tsp cumin seeds
½ tsp asoefetida
1 tsp chilli powder
½ tsp turmeric powder
1 tsp garam masala
1 cup coconut milk
small piece of jaggery or 1/2 tsp sugar
salt to taste

Heat a little ghee and fry the mustard seeds until they crackle, then add cumin seeds and asoefetida. Put in the chopped potatoes, tomatoes and green peas. Add 2 cups of water and the turmeric powder, chilli powder, jaggery (or sugar) and the salt. Let it cook till the potatoes are done. Add the coconut milk and bring it to a boil for a minute or two before removing from heat. Garnish with finely chopped corriander leaves and offer. 

Pulusu (Sweet and Sour Gravy)

Sweet potatoes 2 large
Butternut squash or pumpkin 1 small
Tamarind paste, 3 tblspn
Salt to taste

For Pulusu Podi:
1 tsp grated jaggery or brown sugar
2 tblsp Rice flour
1 tblsp Green chilis
2 Red chilis
4 Mustard seeds
¼ tsp Methi (fenugreek seeds)
¼ tsp Urad dal
½ tsp ghee
2 tblsp ghee
sprig Curry leaves
Coriander leaves, handful
1 tsp Turmeric powder

Cut sweet potatoes into.thick round slices and the butternut squash (or pumpkin) into medium size pieces. Remove the skin of butternut squash or pumpkin. Don't remove the skin of sweet potato. Wash the cut pieces. Boil the vegetable pieces in 2 cups of water. Add tujrmeric powder and salt, green chili pieces, and curry leaves to the boiling vegetables. When they are half boiled add 1 cup of thick tamarind juice, 1 teaspoon of Pulusu Podi, grated jaggery or brown sugar, and rice flour mixed in little water. Stir well while adding these ingredients so that they mix well. It is most important to keep the fire low always. While these are boiling, fry separately in a little hot ghee the Methi seeds, mustard seeds, urad dal, and red chili pieces. When they turn brown, add them to the boiling vegetables. Cook for half an hour on low fire. Add coriander leaves before removing the gravy from fire. The Pulusu is ready. 

Punjabi Subz Maharani

Vegetables: 1 cup each Potato, Cauliflower, Carrots, Capsicum, cubed
1 cup Paneer, ½ inch cubes
Ghee for frying
3 Tbsp Butter
1 Tsp Cumin Seeds
2 Cardamom
4 Green Chillies, finely chopped
½ cup Finely Chopped Tomato
1 Tsp Red Chilli
Salt to taste
1 Tsp Coriander Powder
1 Tsp Mango Powder
3 Tbsp Well Beaten Curd
2 cup Water
3 Tbsp Milk mixed with 6 Tbsp Tomato Juice
½ Tsp Chaat Masala
1 Tbsp Honey
2 Tbsp Chopped Coriander Leaves
Chopped Coriander Leaves

Deep fry the paneer, potato and cauliflower in hot ghee. Drain well and set aside. Heat ghee and fry the cumin till it splutters, then add cardamom and green chillies. Next add Tomatoes and sauté well. Add salt, red chilli powder, coriander powder and mango powder and sauté well. Add curd and sauté well till oil separates from the bravy. Add vegetables and paneer and fry well. Add water and mix well. Add milk mixture to it and let the gravy simmer. Add chaat masala and coriander Leaves to it and mix well. Remove from head and add honey. Garnish with chopped coriander leaves and offer. 

Raj Vegetable Jaipuria

1 cup Paneer
2 ups mixed boiled Vegetables (carrots, french beans, cauliflower, green peas)
2 Bay Leaves
4 Cloves
1 tsp Asofoetida
¾ cup Fresh Cream
2 tbsp Ghee
Salt to taste

For Masala:
1 small piece Mace (javitri)
A pinch of nutmeg
2 Cloves
2 Cardamoms
2 inches Cinnamon
1 Bay Leaf
2 Peppercorns
1/2 tsp Cumin Seeds

For Green Paste::
3 Green Chillies
2 inches fresh Ginger
1 tsp asofoetida

For White Sauce:
50 grams Khus-khus (poppy seeds)
1 tbsp Broken Cashewnuts
5 tbsp Milk

For the white paste: Put the poppy seeds and cashewnuts in milk and let it soak for 1/2 hour. Then, grind to a paste. Cut the paneer into small cubes. Heat the ghee .Add the bay leaves and cloves and fry for 1-2 minutes. Add the green paste and fry for 2 minutes. Add the white paste and cook for 3 to 4 minutes. Add the cream and garam masala and cook for 2 minutes. Add paneer, vegetables and salt and cook for 3 to 4 minutes. Serve hot, topped with a little cream. 

Saag Kumro

3 cups peeled and diced pumpkin (kumro)
2 medium potatoes, diced but not peeled
A bunch of fresh spinach, chopped
4 tablespoons ghee
1 dried red chilli
1 tablespoon sugar
2 teaspoons salt
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/4 teaspoon chilli powder
2 tablespoons finely grated coconut

Heat the ghee in a pan, add the cumin and the turmeric, stir-fry these spices for a minute. Break the dried red chilli and fry it in the oil for a minute before adding the potatoes and pumpkin. Stir fry these for a few minutes. Add the corriander, chilli powder and sugar and stir-fry for a couple more minutes. Now add the chopped spinach and stir it in until it slowly decreases in volume and blends in with the other ingredients (3 minutes or so). Now add the salt and sprinke a little water (3-4 Tbsp), cover and allow to cook at low heat until the potatoes are done. Sprinkle and stir in the ground coconut before turning off the heat, you may wish to save a little for the final garnish when you offer this dish. 

Sai Bhaji

1 bunch Spinach
25 gms Dill leaves (suwa bhaji)
2 Tomatoes (chopped)
2 Potatoes (diced)
1 tbsp Ginger (grated)
2 to 3 Chillies
3 tbsps Chick Peas/Chana Dal (soaked)
2 Brinjals
3 tbsp Peas (optional)
1 Carrot (optional)
1/2 tsp Turmeric Powder
1 tsp Coriander Powder
1 tsp Jeera
¾ cup Water
3 tbsp Ghee
Salt to taste

Wash and drain the dal. Clean and wash the spinach and dill. Discard hard stems, if any and chop finely. Place together the spinach, tomatoes, potatoes, dil, brinjals, carrots, peas, salt and turmeric in a pressure cooker with water. Cook on high flame for one whistle and then reduce the flame and cook for 15 minutes. Allow pressure to return to normal before removing the lid. Open the lid and mix thoroughly. Heat ghee, fry chillies and ginger. Sprinkle dhania and jeera powder and pour it over the vegetable mixture. Simmer for 10 minutes and offer hot. 

Seera Kootu

1/2 cup thoor dhal
1 teaspoon turmeric powder
Cut vegetables (green beans, choate squash, etc.)
1 Tablespoon ghee
6 Green Chillies
1 tablespoon cumin seeds (jeera)
2 tablespoons Grated Cocoanut (optional)
Salt to taste
1 Teaspoon Mustard Seeds
1 Teaspoon Asafetida (perungayam or hing)
A few Curry leaves (karivepillai)

Cook thoor dhal with 1 teaspoon turmeric added to it either in a pressure cooker or in a rice cooker. Grind the green chillies and cumin to a paste with or without cocoanut. In a separate vessel, cook the vegetable of choice. Add salt to taste. Add the ground paste and cook in low heat till the contents start boiling. Add the cooked dhal. Heat the vessel till contents boil. Add additional salt to taste. Prepare and add the garnish to the vessel. Mix well and offer. 

Sindhi Curry #1

1 potato
15-20 gavar (cluster beans)
1 drumstick
1 small slice yam (suran)
3 ladyfingers
1 brinjal
1 lotus stem
1 carrot
1-1/2 cups gramflour
1 tsp. ginger grated
1/2 tsp. cumin
1/2 tsp. mustard seeds
1/2 tsp. fenugreek (methi) seeds
1 tsp. asafoetida
4 green chillies
1 sprig curry leaves
1 tbsp. coriander finely chopped
1/4 tsp. cinnamon
¼ tsp. clove powder
3 tsp. cup tamarind paste
1/4 tsp. turmeric powder
1 tsp. sugar
salt to taste
5-6 cups hot water
4 tbsp. ghee

Clean, peel, wash, chop vegetables, preferably into thick finger or chunks. Towel dry. Keep lady fingers and brinjals separate. Heat ghee in a heavy, deep saucepan. Add brinjal and fry till lightly crisp, drain. Add ladyfingers, fry till lightly crisp, drain. Keep both aside till end. To same ghee add all seeds, allow to splutter. Add flour and stir fry till light brown. Add ginger, chillies, curry leaves, vegetables and stir well. Add hot water and stir continuously till boiling. Make sure there are no lumps of the flour. Add turmeric, salt, sugar to tamarind and mix well. Add to kadhi while stirring well. Simmer on low till vegetables are tender and cooked. Last to cook will be drumsticks so check them. Add more water if necessary to maintain consistency of batter. Add brinjal, ladyfinger, and coriander. Stir and serve piping hot. 

Sindhi Curry #2

4 tablespoons besan
3 tablespoons ghee
1 teaspoon cumin seeds
1/2 teaspoon methi seeds
A pinch of asefotida
2 teaspoon salt
1/2 teaspoon turmeric powder
1/2 teaspoon red chilli
1 tablespoon tamarind paste
1 tablespoon curry leaves
1 tablespoon chopped cilantro
1 teaspoon chopped mint
1 chopped green chilli
1 teaspoon chopped ginger
1 cup of chopped vegetables: carrots, potatoes, cauliflower, eggplant, okra etc

In a little hot ghee fry cumin seeds, asefotida and methi seeds (last) till brown. Then gradually add besan powder. Continuously stir the besan till it is golden brown. Then add 4 cups of warm water. Continue to stir the besan in water till you have desired consistency of liquid. Then add salt, ginger, green chilli, tamarind and spices to the liquid. Let the liquid boil and then add vegetables and, curry leaves. Set the heat low and let it slow boil for 15 minutes. Then add mint and cilantro to the liquid. Let it boil till vegetables are soft and cooked and the curry is of a soup consistency Remove from heat. 

Sindhi Curry #3

1 tbsp Besan or Gram Flour
1/4 tsp Rye Seeds
1/4 tsp Jeera
1/4 tsp Methi Seeds
3 tblsp Tamarind
1/4 tsp Coriander seeds or powder
1 tsp Asofoetida
2 Tomatoes
1 bowl of Vegetables (ladyfingers or drumsticks, carrots, potatoes, etc)
Few Curry Leaves
1 tsp Red Chilli powder
1 tsp Turmeric powder
1/2 tbsp Ghee

Heat ghee in a kadai or pressure cooker. Add curry leaves, rye seeds, jeera and methi seeds till they splutter. Add besan and roast till the colour changes to golden brown. Add tomatoes and cook for two minutes. Add the vegetables and the tamarind water (approximately 2-3 cups) along with the salt and spices. Cook till vegetables are done. When preparing in a kadai, cook the vegetables first, and add tamarind water later, or else the vegetables will not get done properly. 

Subz Lababdar (Vegetables in Tomato Gravy)

1/3 cup cubed vegetables: carrots, french beans, capsicum, potatoes, cauliflower
½ cup paneer cubes
Ghee for Frying
1 Tsp Cumin Seeds
6-8 Peppercorns
1 Tsp Chopped Green Chillies
1 Tsp Chopped Ginger
2 cup Chopped Tomatoes
½ Tsp Red Chilli Powder
½ Tsp Coriander Powder
½ Tsp Mango Powder
½ Tsp Turmeric Powder
1 Tsp Salt
1 Tbsp Kasoori Methi (dry fenugreek leaves)
1 Tsp Chaat Masala
½ cup Cream
Chopped Coriander Leaves

Deep fry all the vegetables in hot ghee except capsicum. Drain well and keep aside. Heat ghee in a kadhai and then add peppercorns and cumin seeds to it. When it starts to crackle add green chilli and ginger to it.Next add tomatoes and fry well till a smooth gravy is obtained. Add all the fried vegetables and paneer to it and also add capsicum. Add all the spices, salt and mix well. Soak kasoori methi in water for 10 minutes. Drain it and then add to the vegetables. Add water to get the desired consistency. Finally add cream and mix well. See that all the vegetables are done. 

Tamil Aviyal

Potato - 1 large
Beans - 5
Carrot - 1
Brinjal - 2
Peas - 1/2 cup
Pumpkin (white) - small piece
Sour Buttermilk - 1/2 cup
Green Chilly - 5
Grated Coconut - 2 tbsp
Turmeric Powder - a pinch
Jeeragam (cumin seeds) - 1/2 tsp
Channa Dhal - 1 tsp
Salt - 1 tsp

Ghee for frying

Cut the vegetables into slightly large pieces and cook in water (just enough to immerse the vegetables ). Add the turmeric powder to the water while cooking. Once the vegetables are half-cooked add salt. Stir the contents occasionally. Do not drain the water. In the meanwhile, fry the dhal in some ghee until golden brown and grind it along with the coconut, chilly and jeeragam. Add the paste once the vegetables are completely cooked. Bring to a boil. Heat some coconut oil and fry a few curry leaves and add to the Aviyal. Add the buttermilk after the aviyal has cooled down a bit, then offer. 

Tamil Cooked Vegetables

Grated Coconut - 2 tsp
Mustard seeds - 1/4 tsp
Dry Red Chilly - 1
Urad Dhal - 1/2 tsp
Channa Dhal - 1/2 tsp
Cumin Seeds - 1/4 tsp
Asafetida - a pinch
Salt - 1/2 tsp
Ghee - 1 tsp
Curry Leaves - some
Vegetables: ½ cup each any mixture of:
Cabbage, carrot, beetroot, green beans, white pumpkin

Cut the vegetables into small pieces and cook them with a pinch of turmeric powder (only if using cabbage or pumpkin). Once the vegetable is half cooked, add the salt. After it has been cooked, drain off the excess water. Heat up ghee in a pan and splutter the mustard. Fry the chilly, cumin, asafetida, curry leaves and the urad dhal and fry them lightly. Add the cooked vegetable and the coconut and mix well. While using pumpkin, cook for a very little time as it has a tendency to get mashed and watery. Also stir carefully with the coconut. If needed, add 1/2 tsp of rice flour and mix well. That would remove the excess water. Also try stirring it over more heat, instead of a low heat. 

Tamil Paruppu Kuzhambu

Thoor Dhal - 1/2 cup
Turmeric Powder - 1 pinch
Tamarind juice - 1 cup
Sambhar Powder - 1 tsp
Dry Red Chilly - 2
Mustard seeds - 1/2 tsp
Venthayam (methi seeds) - 1/2 tsp
Salt - 1 tsp
Asafetida - a pinch
Chopped Coriander - for garnishing
Curry leaves - for garnishing
Green Chilly - 1
Ghee for frying

Cook the dhal in 1 cup water with the turmeric powder. To the tamarind juice add the sambhar powder and mix. Heat ghee in a pan and crackle the mustard seeds. Add the dry chilly, venthayam and asafetida and slightly fry them. Add the tamarind juice mix to this and boil well. After the dhal has been cooked well, add it to the boiling juice along with the salt and boil further. If the sambhar is very watery, add a small amount of rice flour mixed with water and boil further. Garnish with chopped coriander, curry leaves and green chilly. 

Tamil Steamed Vegetables

Vegetables: ½ cup each any mixture of:
Potato, raw banana, raw plantain, brinjal, snake gourd, cabbage
Mustard seeds - 1/4 tsp
Urad Dhal - 1/2 tsp
Channa Dhal - 1/2 tsp
Cumin Seeds - 1/4 tsp
Dry Red Chilly - 2
Salt - 1/2 tsp
Ghee - 2 tbsp

Cut the vegetable into small pieces. Heat up 1 tbsp ghee in a pan and add the mustard seeds. When they start cracking, add the dhals, cumin, asafetida and the chilly. Once they start changing color, add the vegetable and salt and mix well. Stir regularly. If needed, add the extra ghee after all the oil has been absorbed. Simmer and stir occasionally until the vegetable is fully cooked. When using brinjal, sprinkle some dilutde tamarind juice once or twice while stirring. You may also prepare cabbage in this method, but sprinkle some water for the vegetable to cook well. 

Tawa Tawalchi

1 large Carrot
12 French Beans
2 Bittergourd (Karela)
14 Ladyfingers (Okra)
10 small florets of Cauliflower
1 large Capsicum
4 medium Potatoes

For the Gravy:
3 Tbsp Ghee
2 inch piece Ginger, minced
4 Green Chilles
2 Large Tomatoes (boiled, made to paste )
Salt to taste
1 Tsp Coriander Powder
½ Tsp Mango Powder
½ Tsp Turmeric Powder
1Tsp Red Chilli Powder
1 Tsp Chaat Masala
2 Tbsp chopped Coriander Leaves

Garnish:
Chopped Coriander Leaves
Lemon Juice
Chaat Masala
Green Chilli
Ginger Juliennes

Blanch carrots and beans. Deep fry cauliflower, ladyfinger, potatos, and karelas. Drain well on a tissue. To prepare the Gravy, heat ghee in a Kadhai and fry the ginger, green chilli until crispy. Add Tomato Paste and again sauté well. Add the spices and cook well. Set aside. Put a little ghee in a pan along with the fried vegetables and prepared Gravy. Garnish with coriander leaves, lemon juice, green chilli and ginger juliennes. Sprinkle chaat masala on it. 

Undhiyu

½ cup surti papdi (Green string beans), stringed, whole
½ cup raw banana chunks unpeeled
½ cup yam chunks (kand) peeled
½ cup small brinjals slit
4-5 green chillies crushed
1 tsp. ginger grated
1 tbsp. coriander leaves finely chopped
1 tsp. wheat flour
4 tbsp. ghee
1 tsp. asafoetida
1/2 tsp. turmeric powder
1 tsp. ajwain
Salt to taste
1/2 tbsp. sugar
Lemon juice to taste

For Methi Ghatta:
Handful methi leaves finely chopped
1/2 cup gram flour (besan)
1 tsp. red chilli powder
1 tbsp. fresh ground coconut
Salt to taste
1 tbsp. ghee

For methi ghatta: Mix all ingredients, make stiff dough. Form into small oval, dumplings. Heat the 4 tbsp. Ghee and fry ghattas for 2 minutes. Remove from oil. Set aside.

For Undhiyu: Make a paste of chilli, ginger, and coriander. Rub the chunky veggies with ghee and masala paste. Marinate for 30 minutes. Heat ghee used for frying ghattas and add all the chunky vegetables, stiring well. Cover and cook for 4-5 minutes. Add papdi, turmeric, flour, ajwain and salt. Cover and cook on low till the yam is almost done. Add coriander, lemon, and sprinkle some water if required. Add sugar, stir. Serve hot. 

Vegetable Curry #1

1 Broccoli
3 Potatoes
1 tsp Mustard seeds
1 tsp Cumin
1 tsp Kalonji seeds
1 tsp Turmeric
2 tsp Hing (asafetida)
1 tbs Soya sauce
2-3 fresh Jalapeno chillies cut in small pieces
1 inch piece of ginger cut in small pieces
1 cup plain Yogurt
Frozen green pees
Almonds
Salt

Cut the potatoes into chunks and deep fry them in ghee. Add the almonds and fry them until they become brown and crack. Fry the mustard seeds in 3 tblsp ghee until they pop. Add chillies and, kalonji seeds and pour in the hing quickly. Add the broccoli pieces and ginger, fry until they become well mixed with the spices. Pour in the Soya and some water. Let it cook until the broccoli becomes soft. Add the pees and the fried potatoes and almonds Blend in the yogurt and salt. Offer to Krsna and eat. 

Vegetable Curry #2

1 cup mixed Vegetables
1/2 tsp Coriander powder
1/4 tsp Chili powder
1 tsp Salt
1/2 tsp Mustard seeds
1 tsp Asofoetida
1/8 tsp Urad Dal
1/4-1/2 cup Tomatoes, crushed

Mix the coriander and the chili powder along with salt and set aside. In a little hot ghee fry the mustard seeds and urad dal until they splutter. Add the vegetables, the coriander/chili mix and the crushed tomatoes. Fry for about 5 minutes, if you are using canned vegetables. Otherwise cover the pan and let the vegetables cook until done (10-15 minutes), then offer. 

Vegetable Foogath

1 small cauliflower
1 cup french beans, finely chopped
2 small brinjals, chopped to chunks
3 med. potatoes, chopped
1/2 cup green peas shelled
1 inch fresh ginger
2 green chillies
2 tbsp. coriander leaves finely chopped
1 tsp garam masala
1 cup coconut milk
salt to taste
1 tsp black pepper powder
2 tsp. lemon juice
3 tbsp ghee

Place chopped brinjal in salted water till ready to use. Grind together ginger and chillies. Heat the oil in a pan, add ginger-chilli paste and fry for a minute. Add garam masala and stir for 1 minute. Add vegetables (except brinjal) and salt and 1-1/2 cup water. Cook till the vegetables are nearly done, then add brinjal. Cook for 3-4 minutes more. Add coconut milk and pepper powder. Simmer till vegetables are completely cooked. Add lemon juice, stir and adjust salt and seasoning. Garnish with chopped coriander leaves. 

Vegetable Kootu #1

5 cups of mixed vegetables:
Sweet Potato, Yam, Green Pumpkin, Yellow Pumpkin, Cucumber, Runner Beans, Potatoes
1 tsp Turmeric
Salt to taste
Syra Paruppu (moong dal), cooked

Grind to Paste: 
¾ Cup Coconut Scraping
6-8 Green Chillies

Seasoning:
Mustard Seeds - 1tspn
Curry Leaves (few)
3-4 Dry Red Chillies
Ghee for frying

Clean and cube the vegetables. Boil in salted water with turmeric until nearly done, then set aside. In a heavy bottom vessel add the cooked vegetables, the cooked dhal, and the ground Masala. Mix well without breaking the Vegetables, and put it on low heat to let it cook for a while. When the Kootu is ready, remove from Flame & keep aside. In a little ghee fry the seasonings, pour over the Kootu and offer.

OKRA

Bengali Shorshe Dharos

1lb/450 g whole fresh okra
1 tbs black mustard seeds
1 tsp yellow mustard seeds
1/2 tsp ground turmeric
3/4 tsp red chilli powder
1 tsp salt
ghee for frying
1/8 tsp nigella seed (kala jeera)
2 hot green chillies

Wash the okra and pat it dry. Cut off the very tips of the pods. Peel the thicker top. Grind the black and yellow mustard seeds then add the turmeric, chilli powder, salt and 1/2 cup plus 2 tablespoons of water. Stir to mix. Heat the ghee in a large frying pan over a medium flame. When hot, put in the kala jeera. Ten seconds later, put in the okra and stir. Stir and fry the okra on a medium-low heat for 10 minutes or until lightly browned. Add the spice mixture and the green chillies. Bring to a simmer. Cover, lower the heat and simmer gently for 5-8 minutes or until the okra is tender. 

Bhindi Masalewale (Okra in Spicy Gravy)

1 pound tender okra (bhindi)
1 tsp chilli powder
1/2 tsp turmeric powder
1 tsp garam masala powder
1/2 cup coconut
3 tbsps coriander leaves
1/2 cup tamarind juice
3 green chillies
1 tsp asofoetida
2 tbsps ghee
Salt to taste

Make a paste of the coconut and tamarind juice. Add salt to taste. Mix in the minced ginger and green chillies, chopped. Add coriander leaves. Wash and dry the bhindis. Cut off the tips and stalks. Slit each down to 3/4th of it's length. Mix the pastes with coriander leaves and stuff the bhindis with the mixture. Heat ghee and fry the turmeric, garam masala, chilli powder and salt to taste. Brown. Arrange the stuffed bhindis over this masala. Cover with a deep lid and pour water into the pot. Cook on a low flame till bhindis are tender. 

Capsicum-Okra Fry

Capsicum 1 large
½ pound Okra
1 tsp turmeric
salt to taste
1 tsp red chilli powder
2 tsp sabji masala
sprig curry leaves
Ghee for frying

Wash capsicum and okra and cut into small pieces and set aside. Heat ghee in a heavy pan, add capsicum and okra then deep fry them till brownish. Add turmeric, salt, red chilli powder and sabji masala, and last add curry leaves. Fry till nicely done. 

Crispy Bhindi

1 pound Bhindi
2 tsp. chopped green chilies
1 tsp. Chaat Masala
1 tsp. Cumin Seeds
1 tsp. Asofoetida
2 tbsp. Coriander leaves (Chopped)
1 tsp. Red chilies
Salt to taste
Ghee for Frying

Cut bhindi (okra) into thin long slices and deep fry till crisp and golden. Deseed green chilies and slice them. Heat a little ghee and add cumin seeds, green chilies and bhindi (okra) toss slightly. Add the remaining ingredients. Garnish with coriander leaves and offer hot. 

Dahi Masala Bhindi

2 pounds Ladyfinger
1 cup Grated Coconut
1/3 cup Water
1/3 cup Milk
1 Tbsp Cashewnuts
Ghee for deep frying
2 Whole Red Chilli
1 Tsp Mustard Seeds (Sarson)
1 Tsp Cumin Seeds
1 cup Chopped Tomatoes
1 Tsp Red Chilli Powder
1 Tsp Chaat Masala
1 Tsp Asofoetida
1 Tsp Salt
4 Tsp Urad Dal
½ cup Curd, well beaten
Few Curry Leaves
Grated Coconut
Coriander Leaves

Cut Ladyfinger in 1 inch cubes. Deep fry in hot ghee and drain well. Set aside. Heat ghee in a kadhai and add whole red chilli, mustard seeds, cumin seeds and urad dal. Saute well till they start to crackle. Next add tomatoes and fry well. Add red chilli powder, chaat masala, asofoetida, salt and mix well. Make a paste of the coconut, milk and cashewnuts. Next add curd and the coconut paste and mix well. Add water and mix. Next add the deep fried Ladyfinger to the gravy and mix well. Cook on a low flame and check the water consistency. Heat a little ghee and fry the curry leaves then pour over the gravy. Serve hot garnished with grated coconut and chopped coriander leaves. 

Dum Bhindi

1 pound lady finger (bhindi)
1 cup curd
1 tsp. garam masala powder
2 tsp. pounded red chilies
2 tsp. chopped green chilies
4 tsp. ghee
4 tsp. ginger paste
1 tsp. turmeric powder
2 tsp. ghee
Salt according to taste

Using a mixer, blend together curd, garam masala powder, salt, pounded red chilies and half of the chopped green chilies. Clean and trim the bhindi. Make slits in the bhindi with a knife. Soak in the curd mixture and keep aside for 20 minutes. Heat ghee in a pan. Add ginger paste, the remaining green chilies, turmeric powder and fry well. Add bhindi along with the curd mixture and cook for 10 minutes. Sprinkle Ghee and a little garam masala powder on top of the bhindi. Cover the pan with a lid. Steam on a low heat for five minutes. Remove the lid and cook for 10 minutes till almost dry. Serve hot. 

Gujarati Dahi Kadhi

2-½ cups whole milk yoghurt
5 tablespoons gram flour (besan)
2 teaspoons chopped fresh ginger
1 teaspoon chopped green chilli
20 small ladyfingers (bhindi)
3 tablespoons sugar
salt to taste
2 tablespoons ghee
10 cloves
1-½ teaspoons fenugreek seeds
1 teaspoon cumin seeds
¼ teaspoon asafetida
20 curry leaves

Whisk the yoghurt and add the gram flour. Mix well with 4 cups water. Puree the ginger and chilli together. Wash the okra and trim the stems to minimum without cutting into the vegetable. Bring the yoghurt mixture to the boil in a cooking pot. Add the ginger and green chilli puree, the sugar, salt to taste (about 1 tablespoon) and okra. Heat the ghee in a ladle and fry the cloves, the fenugreek and cumin seeds, for 30 seconds, then remove from the heat and add the asafetida. Immediately add the yoghurt mixture with the curry leaves. Cook for a total 15-20 minutes or until the ladyfingers are tender. Instead of ladyfinger you can use of white radish cut into short pieces. 

Hyderabadi Chinidi

2 pounds Ladyfinger
Ghee for frying
3 Tbsp Ghee for gravy
2 Tsp White Gram Lentils (Hindi Dhuli Urad Dal)
1 Tsp Black Mustard
1 Tsp Cumin Seeds
4 Dry Red Chilli
2 sprigs Curry Leaves
1 Tbsp Ginger-Green Chilli Paste
2 Tomatoes
½ Tsp Red Chilli Powder
1 Tsp Turmeric Powder
1 Tsp Asofoeida
1-½ Tsp Salt
1 Tsp Coriander Powder
1 Tsp Mango Powder
½ cup grated Coconut
10 Pieces of Cashewnuts
½ cup well beaten Curd
1-½ cups Water
3 Tbsp chopped Coriander Leaves
2 Tsp Sambhar Powder
Chopped Coriander Leaves

Remove the tips of the Bhindis and cut lengthwise into halves. Shallow fry them in hot ghee and drain well on a tissue. For the Gravy, make a paste of the coconut and cashewnuts. In a little ghee, lightly fry the urad dal, mustard, cumin seeds, curry leaves and red chilli. Add green chilli and ginger paste and saute well. Next add chopped tomatoes and fry well. Add the spices and sauté till the gravy is cooked. Add dahi (curd) and coconut paste and mix well. Add the Bhindis to it and then add sater and sambhar powder and mix. Add coriander leaves into the mix, and as a garnish, and offer. 

Okra Peanut Fry

1 pound ladies fingers (Okra)
3 Green chillies chopped
1 sprig Curry leaves
1 tsp Turmeric powder
1 tsp Chilly powder
1 tsp Chat masala
2 tsp Dhania powder
1/3 cup Cashewnuts
¼ cup Peanuts
Ghee for deep frying
Salt to taste

Wash the ladies fingers and cut them into roundels with a width of 1 cms. Deep fry the ladies fingers and keep them aside. In the same ghee deep fry the cashewnuts but see to it they do not get burnt. Also fry the peanuts. Roughly crush the nuts and set aside to cooling. In a little hot ghee fry the curry leaves. Add the green chillies and fry well. Add the remaining seasonings except for the chat masala. Add the ladies fingers and the nuts. Mix roughly and heat for few minutes. Avoid burning all the masalas. When hot add the chat masala and offer. 

Sri Lanka Curried Okra

1 pound Okra
5 tblsp ghee
2 tblsp mustard
1 tblsp unroasted curry powder
1 tblsp turmeric
1 tblsp asofoetida
1 green pepper
½ tsp cinnamon
salt to taste
1 tblsp sugar
1 tblsp lime juice

Dice green pepper. Wash okra and dry with paper towels. Add ghee to a pan on medium heat. Fry the okra until golden brown. Then add mustard, turmeric, curry powder, green pepper, cinnamon, salt and sugar and cook for 3 minutes. Remove from heat and add lime juice. Offer. 

Tamil Vendaikkai (Okra) Curry

Urad Dhal - 1/2 tsp
Mustard Seeds - 1/4 tsp
Chilly Powder - 1/2 tsp
Salt - 1/2 tsp
Asafoetida - ¼ tsp
Ghee - 2 tbs
Tamarind Juice - 1/3 cup
Vendaikkai (Okra) - 1 pound

Cut the vegetable into small pieces and mix 1/2 tbsp ghee and microwave for about 5 - 6 minutes. Heat up another 1 tbsp ghee in a deep pan and add the urad dhal and mustard. After the seeds have cracked, add the okra and stir. Sprinkle some tamarind water all over and cover and simmer for some time. Stir once in a while and add the tamarind water in between. Cook until the color changes from green to a slight golden color. Add the salt and the chilly powder and simmer for 2 more minutes. Stir gently. This will prevent the seeds from coming out of the okra and will also prevent mashing the vegetable. 

Vendakka Mulakittathu

Lady's finger 1 pound
Tomatoes (chopped) 2 medium
Turmeric powder ½ tsp
Coconut oil (or ghee) 2 tsp
Chilli powder 2 tsp
Asofoetida 1 tsp
Tamarind (the size of a small lime)
Mustard ¼ tsp
Green chillies 2
Curry leaves 1 sprig
Salt to taste

Wash and cut the lady's finger into thin, round pieces. Cut the chillies into round pieces. Soak the tamarind in water and squeeze out the juice. Heat the ghee. Add the lady's finger, fry lightly and remove. Add the mustard. When it crackles, add the chillies. Add the chilli, turmeric, curry leaves and salt. Stir and add tamarind juice. Boil for a few minutes. Add the lady's finger and a little more water. Cook for few seconds and remove from the fire.

PANEER

Baked Paneer in White Sauce

1 pound paneer
1 capsicum, chopped
1 carrot, par-boiled and chopped
1 1/2 cups white sauce
A pinch sugar
1 tablespoon butter
Ghee for frying
Salt and pepper to taste
2 tablespoons grated cheese

Cut the paneer into flat thin pieces. Deep fry lightly in oil. Heat the butter and fry the capsicum and carrot for a few minutes. Add the white sauce, paneer slices, sugar, salt and pepper. Spread the mixture on a greased baking dish. Cover with the cheese and bake in a hot oven at 230 *C (450 *F) for 10 minutes. 

Bengali Chhanar Kalia

1 pound Paneer
4 medium Potatoes, cubed
Ghee for Shallow Frying
3 Tbsp Ghee
2 Bay Leaf
1 Tbsp Ginger Paste
1 Tsp Turmeric Paste
1 Tsp Asofoetida
1 Tsp Red Chilli Paste
2 Cloves
2 Cardamom
1 Inch Piece Cinnamon
½ Tsp Sugar
5 Tbsp Curd, well beaten
2 cup water
1 Tsp Salt
2 Tbsp chopped Coriander Leaves

Shallow fry potatoes and paneer. Drain well and set aside. Heat ghee and fry the bay leaf, then add ginger and cook well. Add turmeric paste, asofoetida and red chilli paste and cook well. Add potatoes and simmer well. Make a masala paste of cloves, cardamom and cinnamon. Add salt, sugar, garam masala paste and cook well. Add water, cover and cook till potatoes are done. Add curd, water as needed. Mix well and add paneer cubes to it and simmer well. Check the seasoning and adjust accordingly. Add coriander leaves to it and offer. 

Bengali Shahi Paneer

1 pound paneer, dubed
½ cup plain Yoghurt
1 Capsicum (green or red)
2 tablespoon of posto paste (poppy and fenugreek seeds)
3 or 4 Green chillies
½ tsp Fenugreek seeds
Salt to taste
Sprig curry leaves
Ghee for frying

Beat yoghurt and set aside. Add a few green chillies with the posto paste. Heat two tablespoons of ghee and saute paneer pieces and thinly cut capsicum. Set aside. Sprinkle fenugreek seeds in the oil. When it starts spluttering add posto paste. Stir well until the moisture evaporates. Mix yoghurt, paneer and capsicum pieces. Stir, cover and cook in a low flame for 5 minintes. Add salt. When the liquid is almost evaporated, remove from heat. Add a few curry leaves and serve. 

Butter Paneer

1-1/2 pounds Paneer, cubed
Beaten curds 2 cups
4 inches Ginger, paste
4 medium Tomatoes
5 Whole cloves
6 small cardomoms (green)
1 inche cinnamom stick
2 bay leaf
Tomato puree 1/8 cup
2 tsp. asofoetida
2 tsp. Garam masala powder
1 tsp. Kasoori mehti
Salt to taste
1 tsp. turmeric powder
1 tsp. red chilli powder
1 tsp. sugar
Saffron, several strands in hot milk
Ghee for frying
20 Cashew nuts (or badam) soaked in water for one hour

For Marinating Paneer: Mix the paneer cubes with curds, add ½ the ginger paste, a pinch of salt, red chilli powder and garam masala powder.

For Boiled Tomato Paste: Boil the tomatoes in water with bay leaf, cardamoms, asofoetida and a little ghee. Let the mixture cool. Remove the bay leaf. Add remaining ginger paste and the cashew nuts. Grind to a smooth paste.

Grill the paneer until lightly golden. Heat the ghee and fry the whole garam masala (clove, cinnamon, cardamom), add turmeric powder, red chilli powder and garam masala powder and fry. Now add the tomato puree, curds and cook till it thickens and the oil separates. Add the kasoori mehti and cook till it resembles a thick gravy. Add salt and sugar. Now add the grilled panner and cook for a few minutes. 

Butter Masala Paneer

1 cup Paneer
1 cup Curd
Salt to taste
2-/2 tsp Butter
Ghee for frying

For Ground Masala:
2 tsp Ginger paste
3 Red chillies
5 Tomatos
1 cup Coriander leaves
Sprig of Curry leaves
1-1/2 tsp Coconut
2 tsp Poppy seeds
5 Cloves
1 inch Cinnamon
3 tsp Coriander powder
2 Cardamoms
1 tsp Red chilli powder

Take half the butter and add to the ghee and heat them in a pan, add the ground masala to the pan. Add the paneer and the rest of the butter after the masala comes to a boil. Add curd and salt. Let it simmer for about 15 minutes. Add a little water when needed. After it comes to a boil add the coriander leaves and serve it hot with lemon juice. 

Capsicum and Paneer

½ pound Green capsicum
1 pound Paneer
1/2 tsp Ginger paste
Salt to taste
Olive oil (or ghee)

Wash the capsicums, slit down the centre and de-seed and cut into cubes. Cut paneer into cubes. In a kadai, add two tblspoon oil. Heat well. Add the panner cubes, fry till golden brown. Set aside. Next fry the capsicum with a pinch of salt. When soft, add the ginger paste. When well done, stir in the fried capsicum and then the paneer. Garnish with coriander and grated cheese and offer. 

Cashew Paneer

1 lb. Paneer
2-3 tomatoes, pureed
1-1/2 tblsp of ginger paste
1 green chilli
1 tsp kasuri methi
1 tsp poppy seeds
15 whole kaju (cashews)
1 tsp chilli powder
1/2 tsp garam masala
1/4 tsp turmeric powder
Cilantro, handful
1 big brown elaichi (cardamom)
Ghee

Fry the paneer in ghee. Soak kaju and poppy seeds for 1/2 hour or more. Grind into a paste (add water if needed). Heat 1 tbsp of ghee and fry the slightly crushed elaichi. Add tomato puree and ginger-green chilli paste. Fry nicely till oil comes up. Add chilli powder, turmeric powder and fry. Add kasuri methi and fry only for 10 seconds. Add ground kaju-poppy seed paste, salt and water. Let it boil nicely. Add fried paneer cubes and bring to boil. Again. Add garam masala, garnish with cilantro and offer. 

Chilli Paneer

1 pound Paneer
1½ tsp Soya sauce
1 tblspn Chili sauce
2 tblspns Tomato sauce
4-5 Green chilies (slit)
¼ tspn Sugar
!/2 tspn Salt
¼ tspn Pepper (cayenne)
1 tspn Coriander (chopped)
1½ tblspns Corn flour
1½ Tblspns Refined flour
½ tspn Salt

Make a batter with just enough water to coat the paneer with. Cut the paneer into ½" strips. Dip in the batter and fry a golden brown colour. Heat 2 tblspns oil, fry green chilies for ½ a minute. Lower heat. Add salt, pepper and sugar. Add soya chili and tomato sauces. Add 2 tblspns of water. Add paneer, mix well. Garnish with coriander. 

Chili Paneer Sizzler

For the Cutlets:
2 cups mashed paneer
1 cup mashed potatoes
1 bread slice (crusts removed, soaked in water and squeezed )
3 tsp. corn flour
1/4 cup capsicum finely chopped
2-3 finely chopped green chillies
2-3 tsp. green coriander, finely chopped
1-1/2 tsp. asofoetida
Salt and pepper to taste
Ghee for frying

For the Barbecue Sauce:
2 tsp. ghee
1 tsp. lemon juice
1 tsp. brown sugar or honey
1 tsp. vegetarian Worcestershire sauce (homemade/bonafide)
1 tsp. lemon juice
1/2 tsp. chili sauce or chili powder
1/2 tsp. mustard powder
1/2 cup tomato sauce
1/2 cup water

For the Barbecue Sauce: Combine ghee, lemon juice, brown sugar, Worcestershire sauce, salt, pepper, mustard powder, tomato sauce and water in a pan and cook on low heat till it is slightly thick.

or the Cutlets: Mix the mashed paneer, potatoes, soft bread, chopped capsicums, green chilies, coriander leaves, salt, pepper and cornflour and divide the mixture into large steak-shaped cutlets. Set aside. At the time of serving, steam the vegetables of your choice and keep them hot. Keep the sizzler plate on very high heat. Now fry the cutlets till they turn golden brown. Put 1 tsp. of butter on the sizzler plate. Arrange the cutlets and cooked vegetables around it. Pour barbecue sauce on the cutlets and offer hot. 

Kadai Paneer #1

2 cups paneer cubes
4 tbsps. coconut paste
2 tbsps. cashewnut paste
1/2 tbsp. chilli powder
1 tsp. asofoetida
1 tsp. garam masala
2 tbsps. tomato puree
3 tbsps. ghee
Salt to taste

Put two tbsps. of ghee in the kadai and fry paneer cubes till light brown. Drain and keep aside. In the same kadai add the remaining ghee. Mix coconut and cashewnut pastes and fry for a minute. Now add chilli powder, a little garam masala powder and tomato puree. Put in about half cup of water. Allow to bubble, then gently mix in the fried paneer cubes. Add salt to taste. Simmer for a while. Serve hot. 

Kadhai Paneer #2

1 pound Paneer, cubed
3 Tbsp Ghee
4 whole Red Chilli
1-½ Tsp Coriander Seeds
2 Green Chillies, minced
1 Tsp chopped Ginger
1-½ cup chopped Tomatoes
2 Tbsp dried Fenugreek Leaves (Hindi Kasoori Methi )
1 Tsp Salt
1 Tsp Garam Masala Powder
2 Drops Orange Food Colour
3 Tbsp Ghee
1 small Capsicum, julienned
½ cup Water
1/3 cup Curd
2 Tbsp chopped Coriander Leaves

Thin Juliennes for Garnish:
Green Chilli
Capsicum
Ginger
Chopped Coriander Leaves

Heat 3 Tbsp ghee and add ginger paste to it. Sauté well. Next add green chilli and the half of the whole red chilli and coriander seeds, pounded together, and fry well. Add tomatoes and cook well. Add kasoori methi, salt, garam masala powder and cook well. When cooked set aside. In another pan, heat ghee and add capsicum and sauté well. Add the remaining pounded spices and cook well. Next add the previously cooked masala and sauté well. Add paneer and stir well. Add water and mix. Next add curd to it and mix well. Let the paneer simmer well in the gravy. Serve hot garnished with chopped coriander leaves, green chili juliennes, ginger juliennes and capsicum juliennes. 

Kasuri Paneer

Paneer 1 pound
Cashewnut paste 1 tablespoon
Tomatoes 2 large
Red chillies 2-3
Capsicum 1 large
Green chillies 2
Saunf (fennel) 1/4 tablespoon
Kasuri methi 1/2 tablespoon
Sugar 1/2 tablespoon
Salt to taste
Ghee 3 tablespoon
Grated coconut 1/4 cup

Chop capsicum and tomatoes. Cut paneer into 1/2" cubes and deep fry in ghee until light brown. Drain and set aside. Grind red chillies, saunf, coconut into a fine paste. Heat oil in a kadai and fry capsicum and slit green chillies together. When capsicum becomes soft add the kasuri methi and fry. Add chopped tomatoes and cook till tomatoes get mushy. Add the coconut paste and cashew paste, salt, sugar and 1/2 cup of water. When the gravy starts boiling, add paneer. Blend thoroughly with gravy and offer hot. 

Kolhapuri Panir Ka Rassa

1 pound panir, cubed
1 tsp turmeric powder
1 tbsp ginger paste
1 cup ghee
8 cloves
8 peppercorns
1 tsp poppy seeds (khus khus)
1 tsp coriander seeds
1 tsp aniseeds
6 red chillies
1 tsp asofoetida
1/2 coconut, grated
3 tomatoes, chopped
4 large potatoes, peeled, halved
1 cup coriander leaves
Salt to taste

Lightly fry the panir cubes in ghee, till just slightly golden. Marinate the panir pieces in salt, turmeric and ginger paste for 1 hour. Heat 2 tbsps ghee in pan and fry the cloves, peppercorns, poppy seeds, coriander seeds, aniseeds and red chillies. Brown the mixture. Next, add coconut, tomatoes and brown. Remove from fire and cool. Grind to a paste. Keep aside. In a pressure cooker or tight-lidded pot, heat the remaining ghee. Add panir and potatoes. Stir fry till brown. Add the masala paste and salt. If needed, add water. Cook under pressure till done. Remove from the cooker. Garnish with coriander leaves and serve. 

Mughalai Zaffarani Paneer

1 pound Paneer, cubed
2 Tomatoes, boiled
2 Green Chillies
2 inch piece Ginger
5 tbsp Grated Coconut
8 Cashewnuts
3 tbsp Ghee
1/2 tsp Cumin Seeds
2 Cardamom
4 tbsp Tomato Puree
1/2 cup Blanched Peas
1 tsp Salt
1 tsp Red Chilli Powder
1 tsp Amchur Powder
1 tsp Coriander Powder
1 tsp Sugar
1 tsp Chaat Masala
1/2 cup chopped Coriander Leaves
1/4 tsp Zaffrani Colour (Mixture of Orange and Yellow Food Colour)
1/2 cup Water
1/4 cup Cream
1/4 cup Saffron(Kesar), dissolved in 3 tbsp Warm Milk

Make a paste of the tomatoes, green chillies and ginger with a little water. Boil the Paneer Cubes in boiling water for 15 seconds. Drain and keep aside. Heat ghee in a Kadhai and then add cumin seeds to it. Next add Cardamom then add the tomato paste to it. Saute well. Make a paste of Cashewnuts and coconut with little water and add to the Gravy. Saute well and then add spices and salt to the gravy. Add the tomato puree to the gravy and fry well. Add paneer and peas and mix well. Add water, colour, chopped coriander leaves, cream and mix well. Simmer well and check the seasoning. Adjust accordingly. Serve hot garnished with chopped coriander leaves, saffron mixture, rose petals and silver varak. 

Paneer Amritsari

1 pound firm paneer
1 tsp. ginger grated
1/2 tbsp. coriander finely chopped
1 tsp. Ajwain (Oregano seeds)
1 tsp. Asofoetida
3/4 cup gram flour
1 tsp. red chili powder
1/2 tsp. turmeric powder
1/2 tsp. tandoori masala (no onion/garlic)
1/2 tsp. Punjabi garam masala
1/2 tsp. Sugar
1 tsp. anardana (Pomegranate seeds) powder
Salt to taste
2 tbsp. Ghee

Cut paneer into cubes. Make a thick mixture of flour, salt, asofoetiaginger, turmeric, ajwain, garam and tandoori masalas. Sprinkle 2-3 tbsp. water if necessary. Add 1/2 tbsp. ghee, mix well. Use mixture to marinate paneer cubes for 30 minutes. Grill until crisp and brown. Heat remaining ghee, add marinate paste, stir well and cook. When dry, add fried paneer, chili, anardana powder, sugar, andd salt. Toss well. Garnish with coriander. Serve hot. 

Paneer Burji #1

1 pound Paneer
8 Cashewnuts
2 Green Chilies
1 Capsicum
1/2 tsp. grated Ginger
1 Tomato
1/4 tsp. Garam Masala
1 tsp. Asofoetida
1/2 tsp. Black Pepper Powder
1/2 tsp. Turmeric
1/2 tsp. Sugar
1/2 tsp. Red Chili Powder
3 tbsp. Milk
1 tsp. Lemon Juice
2 tbsp. Ghee
1/2 tbsp. Butter
Salt to taste

Heat ghee and fry the cashewnuts to a golden brown color, then fry the green chilies and the capsicum till tender. Drain all the three of them and set aside. (Fry all of them separately.) Now add ginger and fry for 5 seconds. Add tomatoes and cook till they are soft in texture. Add all the masala and milk and cook for 5 minutes. Add butter, lemon juice, sugar and paneer. Mix well. Garnish with fried cashewnuts, chilies and capsicums and offer. 

Paneer Bhurji #2

10 ounces Paneer
1 no. Tomato
1/2 tsp. Turmeric Powder
1/4 tsp. Red Chilli Powder
1/2 tsp. Curry Powder
1 tsp. Asofoetida
1 no. Green Chillies (chopped)
Salt to taste
Coriander leaves for garnishing
1 tbsp. Ghee

Cut paneer into very small cubes. Fry chopped tomato and saute well. Now add garam masala, asofoetida, turmeric powder, chilli powder mix well. Add paneer cubes, salt and green chilli. Mix well on low flame and garnish with fresh coriander leaves. Serve hot. 

Paneer Capsicum Kabab

1 pound cubed paneer
1 crushed capsicum
1 cup curd/yogurt
1 tsp. red chili powder
1 tsp. coriander powder
1 tbsp. garam masala powder
1 bunch of coriander leaves, finely chopped
1 tbsp. mint leaves, finely chopped
1 tsp. asofoetida
Salt according to taste

For garnishing: Red cabbage, shredded 1 lime, sliced

Mix together beaten curd, salt, garam masala powder, chili powder, coriander powder, crushed capsicum, coriander leaves, and mint leaves together till the mixture forms a paste. Marinate the paneer cubes in this mixture for 3-4 hours. Grill or bake in a hot oven at 400 degree F for 20 to 25 minutes or until done. Garnish with shredded red cabbage and lime juice and wedges. 

Paneer Delight

Paneer cheese, 1 pound cubed
Capsicum : 1 large, diced
Tomato : 1 large, chopped

For Coating the Paneer:
Salt : ½ tsp.
Blackpepper: ½ tsp.
Refined flour : 1 tbsp.
Corn flour : 1 tbsp.
Water : ½ cup
Ghee : 3 tbsp. (for frying)

For Gravy :
Ghee : 2 tbsp.
Cumin seeds : ¼ tsp.
Coriander seeds : ¼ tsp.
Asafoetida : 1 pinch
Green chillies : 2 (chopped)
Red pepper powder : ¼ tsp.
Garam masala powder: ¼ tsp. (cardamom-4, cloves-2, cinnamon-1, powdered)
Turmeric powder : ¼ tsp.
Coriander powder : ½ tsp.
Yoghurt (unsweetened): 1-½ cup
Water : 1-½ cups
Salt to taste

For garnishing:
Fresh coriander leaves (chopped)

Wrap the yogurt in cheesecloth and hang for a few hours to drain off the excess water. In a bowl mix ½ tsp. salt, ½ tsp. black pepper, 1 tbsp. refined flour, 1 tbsp. corn flour, ½ cup water to make a paste (add a little more water if you feel it is required to make the paste). Heat 3 tbsp. of ghee in a frying pan. Coat the slices of paneer by dipping in the mix, and fry till golden. When done set aside. Now heat 2 tbsp. ghee in a pan and add cumin seeds, coriander seeds, asafoetida, green chillies and fry till darkened a few shades. Add chopped capsicum and tomatoes. Add chilli powder, garam masala, turmeric, coriander powder and salt, mixed with yoghurt. When the oil separates, add the fried paneer and 2 cups of water. Cook on low heat for about 4-5 minutes. Remove from fire and sprinkle coriander leaves and cinnamon powder. Serve hot. 

Paneer Hariyali

1 pound Paneer, cubed
1 bunch coriander
a few pudina (mint) leaves
1 capsicum
2 green chillies ground to a paste
1 teaspoon chaat masaala
salt to taste
2 tablespoons ghee
a few big tomato slices

In a little hot ghee fry the ground green masala for a few minutes. Add salt, chaat masala, and paneer cubes. Saute well till mixed. Just before removing from fire add tomato slices. Saute and serve hot. 

Paneer Malai

1 pound Paneer, cubed
1 tsp Asofoetida
Green capsicum - 1, chopped fine
Chopped mixed vegetables (carrots, beans, broccoli etc.) - 1 cup
Milk - 2 cups
Fresh cream - 1 cup
salt and sugar to taste
Ghee for frying

Lightly fry the paneer cubes. Saute the chopped vegetables but do not brown. Heat two tablespoons of ghee and add the green pepper, cooking until tender. Add the vegetables and then add the milk. Let boil and after 5 minutes add the paneer. Add salt and sugar to taste. Pour fresh cream over top and offer. 

Paneer Pasanda

1 pound Paneer, cubed
1 tablespoon cashewnuts
3 cardamoms
2 cloves
1 stick cinnamon
1 bay leaf
3 chopped green chilies
1 red chili
1 tsp. coriander seeds
1 cup fresh curd (yoghurt)
3/4 cup finely chopped coriander leaves
2 tbsp. ghee
Salt to taste
1/2 tsp. ginger minced

Cut the paneer into small cubes. Heat the Ghee and fry the broken pieces of cashew, cardamoms, cloves, cinnamon and bay leaf for 1/2 minute. Add the minced ginger and green chilies and fry for little while. Pound the red chili and coriander seeds and add to the gravy. Cook again for a 5 seconds and take the pan off the fire. Beat the curds and add to the mixture. Add salt and cook until the oil comes to the top. Add the coriander leaves and cook for 1/2 minute. Finally, add the paneer and cook until it boils, and done. 

Paneer Tawa Masala

1 pound Paneer, cubed
3 tbsp Ghee
1 tsp Cumin Seeds
2 tsp Ginger Paste
4 Chopped Green Chilli
3/4 cup chopped Tomato
Salt To Taste
1 tsp Red Chilli Powder
2 tsp Coriander Powder
1 tsp Garam Masala Powder
3/4 cup chopped Capsicum
4 tbsp Coriander Leaves
Ghee for Deep Frying

Heat Ghee in a Kadhai and deep fry the Paneer cubes till golden brown. Drain well on a tissue and keep aside. I a little hot ghee fry the cumin seeds. Add ginger, green chilli and sauté well. Add tomatoes to it and fry well. Add spices to it and mix well. Add paneer and capsicum, and coriander leaves to it and mix well. Serve hot garnished with coriander leaves and a sprinkle of lemon juice. 

Shahi Paneer

1 pound Paneer, cubed
4 large tomatoes, chopped
1/3 cup milk or thick cream
1/4 cup curd (fresh, not sour)
1-1/2 tbsp cornflour, dissolved in 1/2 cup water
1 tbsp tomato sauce
1/2 tsp chili powder
1/2 tsp pepper powder
1 tsp asofoetida
1/2 tsp garam masala
2 inches fresh ginger, minced
2 black cardamoms, crushed
1 green chili, chopped
2 tbsp ghee
3 tbsp coriander leaves, chopped for garnishing
salt to taste

Lightly fry the paneer in ghee until just golden. Heat ghee, add ginger, green chili and black cardomoms, fry until light brown. Add tomatoes and curd and saute for some time. Remove from heat. Let it cool and grind to a puree, adding water if needed. Add cornflour paste, stirring continuously. Add salt, chili powder, pepper powder, garam masala powder and tomato sauce. Cook till the gravy is thick. Just before serving, heat gravy and add paneer, pouring warm cream or milk overtop and garnishing with coriander leaves. 

Steamed Panir

1 pound Paneer, cubed
White mustard seeds, 2 tsp.
Poppy seeds 1 tsp.
Ghee for frying
Green Chillies 3, finely chopped
Lime juice 2 tbsp
Chopped coriander leaves ½ cup
Salt to taste

Cut panir into cubes Make a paste of mustard, green chillies and poppy seeds. Marinade the panir cubes in the paste. Add salt and 2 tbsp oil and set aside for 1 hour. Put the panir pieces in a box. Close the mouth of the box tightly. (A Chinese take-out type carton works well.) Steam in a container full of water, set high up so the water won’t splash into the box. Remove after ½ hr. Open the lid of box. Sprinkle lime juice and chopped coriander leaves. Put on serving plate and offer. 

Tamatar Paneer

1 pound Paneer, cubed
3 Tbsp Ghee
3 Green Chillies
2 inches Ginger
2 Tomatoes
5-6 Tbsp Readymade Toamto Puree
1 Tsp Red Chilli Powder
Turmeric Powder
1 Tsp Sugar
1 Tsp Mango Powder
Salt to taste
2 cup Water
2 Tbsp Roasted Bengal Gramflour (Hindi Bhuna Hua Besan)
2 Tbsp Chaat Masala
4 Tbsp Chopped Coriander Leaves
Chopped Coriander Leaves

Heat ghee in a Pan and add green chilli and ginger to it. Add grated tomatoes and mix well. Add tomato puree and mix well. Add Paneer and the spices to it and sauté well. Add roasted besan, coriander leaves and mix well. Add water and mix. Let the Gravy simmer well and then check the seasoning. Serve hot garnished with chopped coriander leaves.

PAPAYA

Peper Chechki

1/2 a coconut grated
Grate one medium sized papaya
1/2 tsp grated ginger
1/2 tsp cumin seeds
two green chillies
Ghee for frying

In a little ghee fry the chillies, ginger and cumin over high heat for one minute. Add the coconut and fry over medium heat. Add the papaya. Stir for a couple of minutes, add a little water and cook over medium heat till all the water dries off. Fry for about 3 minutes over medium heat, stirring. Salt and sugar to taste. 

Peper Daalnaa

2 large potatoes diced
equal quantity of diced green papayas
2 medium tomatoes, chopped finely
1 bay leaf
1/2 tsp grated ginger
1/2 tsp cumin seeds
2 green chillies
ghee for frying

Fry the potatoes and papayas lightly and set aside. Heat ghee and fry the cumin seeds and bay leaf. Next add the green chillies and ginger and fry for about one minute in high heat. Add tomatoes and stir till a paste is formed. Add potatoes and green papaya and cook over medium heat with a little water, till tender. Add sugar and salt to taste. Generally this dish calls for a liberal addition of sugar. 

Quick and Easy Papaya

Papayas - 2 large (raw) cubed
Ghee - 2 tsps
Salt - to taste
Kalonji (kalo jeera) - 2 tsp
Green chilles - 5
Haldi (turmeric) 1 tsp
Jeera (cumin) powder 1 tsp
Dhania (coriander) powder - 1 tsp each
Red Chilli powder - ½ tsp
Bengali Garam Masala Powder - 2 tsp

In a pressure cooker, heat ghee and sputter the kalonji and green chillies. Add the cut papaya and fry for a few minutes and then add all the dry masalas and salt except the garam masala. Put on meduim low heat and let the papaya cook in the pressure cooker for about 10 minutes with the lid open. Add about a cup of water and close the lid and allow for one whistle and remove from flame. Once you are able to open the cooker, sprinkle with the garam masala powder.

PEAS

Chura Matar

1-1/2 cups of thin chura (get from Indian grocery)
2 cups of green peas
1 finely chopped potato
1 big red tomato
2 finely chopped green chilies
1 Tea sp. chopped fresh ginger
1/2 cup finely chopped coriander leaves
1 Table sp. fresh lemon juice
1/2 Tea sp. garam masala
1/2 Tea sp. salt
4 Tea sp. sugar
1 Tea sp. amchur powder
3-4 black cardamom seeds
5-6 cloves
5-6 whole black pepper seeds
1/2 cup chopped cashew nuts
1/2 cup of raisins

Saute in a little ghee over a medium heat, the green chilies, ginger, cloves, black peppers, and cardamoms for a few minutes. Add the potatoes and peas and spices and saute till the peas are tender. Grind tomato in the grinder to form the liquid juice. Mix this tomato juice in the chura with your fingers. Do not mash it. If chura is still looks dry then add little water as needed. Remember this should be done just before you are ready to add chura in the mixture. Add the salt, sugar, cashews and raisins along with the prepared chura to the mixture and cook for a further 5 minutes. Turn off the heat. Add amchur powder, garam masala and mix them well. Before serving dot with a few bits of butter and sprinkle with the lemon juice. Add coriander leaves and offer.

Ghugni (Chole)

2 cups white peas (soaked overnight)
2 tomatoes, chopped
2 tsp ginger paste
2 bay leaves
1 tsp asofoetida
2 cloves
2 cardamom
2 inches cinnamon
1 tsp red chili powder
1 tsp cumin powder
2 tsp coriander powder
1 tsp garam masala powder
coriander leaves a handful
1 tsp cumin seeds
salt to taste
ghee

Heat ghee and fry cloves, cinnamon, cardamom, bay leaves, cumin seeds. Add the ginger paste, tomatoes, all the powders, lastly add the peas, add salt, stir to mix, add water, leave to boil. When the peas become soft, garnish with coriander. Add water to get desired gravy. 

Green Peas Ghughara

For Covering:
1 cup wheat flour
1/2 cup flour
3 tablespoons ghee
1/4 teaspoon salt
Ghee for deep frying

For Filling:
1-1/4 cup green peas, crushed
1-1/2 tsp. soda-bi-carb
1/4 cup coriander leaves, chopped
1/4 cup coconut, grated
salt to taste
1 tablespoon chilli-ginger paste
1 teaspoon sugar
juice of one lemon
1 tsp garam masala
2 tablespoons ghee

Heat ghee, add crushed peas and soda-bi-carb. Cook on slow heat, covered with a lid. Stir often for even cooking. When the peas are cooked remove from heat, take out in a plate and cool. Add, coriander leaves, coconut, and all the seasonings. Mix well. Divide into 18 portions. Prepare covering by mixing all the ingredients and make dough-like puri by using a little water. Knead well and divide into 18 balls. Roll each ball like a small puri, put one portion of filling, fold and stick edges making it into half round shapes. Now decorate the edge by creating designs with your fingers to make ghughara. Deep fry in ghee to light brown and crispy. 

Green Peas Masala

2 tbsp. ghee
1 tsp. black mustard seeds
1 tsp. ground coriander
1 tsp. turmeric powder
½ tsp. chili powder
1 tsp. asofoetida
3½ oz tomatoes, thickly sliced
10 oz peas, defrosted if frozen
1 tsp. ground pepper
2 tbsp. chopped fresh coriander
salt to taste

Heat the ghee and fry the mustard seeds until they splutter. Add the ground coriander, asofoetida, turmeric and chili powder. Mix well and then add tomatoes and 4 tbsps. water and cook for 2 minutes. Stir in the peas and pepper. Cover the pan and cook for 15 minutes or until the peas are tender. Mix in fresh coriander and add more pepper to taste. Cook another two minutes then serve. Garnish with extra fresh coriander if desired. 

Hariyale Matar

1 tbsp Ghee
1 tsp Asafoetida
1 tsp Cumin Seeds
1 Green Chilli
½ Tsp chopped Ginger
2 cups Peas (blanched)
1 Tsp Salt
¼ Tsp Black Pepper
½ Tsp Lemon Juice
4 Tbsp chopped Coriander Leaves

Heat ghee and fry cumin seeds till they splutter, then add asofoetida and green chilli and ginger to it and sauté well. Add peas and sauté well. Add salt, pepper and lemon juice. Add coriander leaves and mix well. Add 2 Tblsp. coriander leaves and mix well. Serve hot garnished with remaining chopped coriander leaves. 

Jhatpat Paneer Aloo Matar Subzi

2 medium Potatoes, cubed
2 cups Paneer, cubed
Ghee for Deep Frying
2 Tbsp Gheel
1 tsp Asafoetida
½ Tsp Cumin Seeds
2 Bay Leaf
4 Peppercorns
2 Cardamom
1 Inch Stick Cinnamon
4 Tbsp Tomato Paste
3 Tbsp Cashewnut Paste
1 Tsp Salt
1 Tsp Red Chilli Powder
½ Tsp Coriander Powder
½ Tsp Mango Powder
½ Tsp Turmeric Powder
1 Tsp Chaat Masala
½ cup Peas
1 Water
4 Tbsp chopped Coriander Leaves

Deep fry the Potatoes and Paneer in hot ghee till golden brown. Drain well and set aside. In a Pan heat ghee and then add asafoetida to it. Add all the whole spices and sauté well. Next add the tomato paste and sauté well. Next add cashewnut paste and mix. Add all the spices and mix well. Add salt and paneer and potato cubes and mix well. Add water and mix well. Let the gravy simmer well and add peas to it. Check the seasoning and adjust accordingly. Add 2 Tblsp. coriander leaves and mix well. Serve hot garnished with remaining chopped coriander leaves. 

Konkani Vattana Gol

1 cup fresh green peas
¾ cup fresh grated coconut
1 tablespoon red pepper powder
¼ teaspoon turmeric powder
4 to 5 curry leaves
½ teaspoon mustard seeds
2 tablespoons ghee
salt to taste

Boil peas until tender, drain the water and set aside. Heat ghee in a pan, add mustard seeds, when the seeds begin to pop add curry leaves and the grated coconut. Fry the coconut until it is golden brown in color, add turmeric powder, red pepper powder and salt. Finally add the boiled peas, cover and cook for approximately 5 to 10 minutes stirring occasionally. 

Maharashtra Usal Pav

1 cup green peas
1 lemon, juice
2 tbsp. ghee
1/2 tsp. garam masala
1/4 tsp. cumin seeds
salt to taste
6-8 pavs (toasts)

To garnish : 
fine sev (fried noodles)
lemon quarters

Grind to a paste : 
1 small bunch fresh coriander
8-10 green chillies
1/2 cup fresh coconut grated

Heat ghee and fry the paste for 2 minutes. Add 3 cups water and bring to a boil. Add all other ingredients, stir and boil. Simmer for 15-20 minutes, stirring occasionally. Cook till oil separates and floats on top, and peas are soft. Serve steaming hot along with bread or pav and pieces of lemon. To garnish: sprinkle some 'indian sev' over the serving dish. 

Matar Palak

1 bunch of spinach
1 cup of green peas
1 medium tomato
1 medium sized boiled potato
3-4 green chillies
1 tsp. cumin seeds
1 tsp asofoetida
1 tsp turmeric powder
Salt to taste

Cut spinach leaves and wash them properly. Boil the cut spinach for 10 minutes in a very little amount of water. Allow to cool for sometime. Grind the cooled spinach along with the green chillies to a fine paste. This paste must be semi liquid. Chop tomatoes into small pieces. Cut the boiled potato into evenly shaped cubes. Heat ghee in a pan. Add the cumin seeds and asofetida, peas and tomatoes. Fry for 2-3 minutes. Add the potato cubes and allow to cook on medium flame for 5 minutes. Once the tomatoes are cooked, add the spinach-chilli paste to the above. Add turmeric powder and salt to taste. Simmer it for 10 minutes and offer. 

Mattar Paneer

1 inch cube of fresh ginger, peeled and chopped
6 tbs ghee
2/3 pound paneer
2 cups of whey
1 whole dried red pepper
1 tsp. asofoetida
1 tbsp. ground coriander seeds
1/4 tsp ground turmeric
3 medium sized tomatoes, peeled and minced
1 tsp salt
1/8 tsp freshly ground black pepper
3 cups shelled fresh or 2 packages defrosted frozen peas

Put the diced ginger into a blender or food processor along with 1/3 cup water and blend until you have a smooth paste. Leave paste in the blender container. Heat ghee in a heavy 10 inch wide pot over a medium flame. When hot put in the pieces of paneer in a single layer and fry until golden brown on all sides. Remove and drain. Put the dried red pepper into the same oil. Within 2 seconds, turn the pepper over so that it browns on both sides. Now pour the contents of the blender into the frying pan (keep your face averted as the paste might splatter). Fry, stirring constantly, for about 10-12 minutes, or until paste turns a light brown color. Add the coriander and turmeric and fry, stirring, for another minute. Put in the minced tomatoes. Stir and fry for another 3 to 4 minutes or until the tomatoes turn a dark, reddish brown shade. Now pour in 2 cups of the whey. Add the salt and the black pepper. Mix well and bring to a boil. Cover, lower heat, and simmer gently for 10 minutes. Lift cover and put in the paneer pieces and the peas. Cover and simmer for 10 minutes or until the peas are cooked. 

Peshawari Makhana Korma (Green Peas and Puffed Lotus Stems)

2 cups Green Peas
1 cup Puffed Lotus Stems (Hindi Makhanas)
2 Tbsp Ghee
1 Bay Leaf
1 inch Cinnamon Stick
4 Cloves
4 Cardamom
½ cup Cashewnut Paste
2 Tbsp Ginger Paste
1 cup well beaten Curd
1 ½ Tsp Salt
1 ½ Tsp Garam Masala Powder
½ Tsp Pepper Powder
2 Tsp Sugar
4 Tbsp Cream
½ cup Water

Tempering:
1 Tbsp Ghee
½ Tsp Red Chilli Powder Garnish:
Chopped Coriander Leaves
Chopped Cashewnuts
Raisins
Silver Varak
Rose Petals

Blanch Peas and parboil the makhanas. Heat ghee in a kadhai and then add bay leaf, cinnamon, cardamom, and cloves. Saute till they start to crackle. Next add ginger paste and sauté well. Add cashewnut paste and sauté well till the oil leaves the gravy. Add curd, salt, pepper, sugar and garam masala powder. Add green peas and makhanas and water and let the gravy simmer well. Add cream. Heat ghee and fry the red chilli powder and mix into sabji. Serve hot garnished with chopped coriander leaves, nuts, silver varak and rose petals. 

Punjabi Gajar Matar

2 Tbsp Ghee
1 Tsp Cumin Seeds
1 Tbsp Ginger-Green Chilli Paste
4 cup Carrot Cubes
2 Tsp Peas
1 Tsp Salt
½ Tsp Red Chilli Powder
1 Tsp Mango Powder
½ cup chopped Coriander Leaves

Heat ghee and fry the cumin seeds till browed. Add ginger and green chilli paste to it and fry well. Add carrots, cover and cook till carrots are done. Add all the spices and mix well. Add peas and coriander leaves and mix. Offer hot. 

Ragda Pattice

For Ragda:
½ kg dry white peas
Salt to taste
½ tsp. turmeric powder
Pinch of soda bicarb

For Pattice:
1-1/2 pounds potatoes (boiled and mashed)
1 tbsp. minced ginger
10-12 green chilies minced
½ tsp. turmeric powder
1 tsp. amchur powder
2 tbsp. corn flour
Salt to taste
Ghee for frying

For Serving:
2 tblsp Sweet imli (tamarind) pulp
1-1/2 tsp Brown masala
1 tsp Chili powder
Handful chopped coriander leaves

Soak the peas overnight and wash well. Boil with salt, turmeric, one liter of water, and soda bicarb in a pressure cooker for 10 minutes. Mash and mix all the ingredients together for pattice and give them an oval, a leaf shape or the shape of a cutlet. Heat the tava with 3 tbsp. of ghee and shallow fry the pattice till golden brown. Serve with hot ragda. Garnish it with coriander leaves, sweet imli pulp, brown masala and chili powder, and offer. 

Shahi Matar Paneer

1 pound Paneer, cubed
Ghee for frying

For the Gravy:
3 Tbsp Ghee
4 Green Chillies
½ inch fresh Ginger
4 Cardamom
1 Tsp Cumin Seeds
1 Large Tomato
1 Tsp Salt
1 Tsp Red Chilli Powder
2 Tsp Coriander Powder
½ Tsp Turmeric Powder
¼ cup well beaten Curd
1 cup Shelled Peas
1-½ cup Water
1 Tsp Garam Masala Powder
2-3 drops Orange Food Colour
¼ cup Fresh Cream
4 Tbsp chopped Coriander Leaves

Tempering:
1 Tbsp Ghee
½ Tsp Red Chilli Powder

Garnish:
Chopped Coriander Leaves
Fresh Cream

Heat ghee and fry teh Paneer cubes till golden brown. Drain well on a tissue and set aside. For making the bravy, in a little ghee fry the green chilli, ginger, cardamom and cumin seeds. Saute well and add the prepared paste to it. Fry well and add salt, red chilli powder, coriander powder and turmeric to it. Fry well till the oil leaves the bravy. Next add curd and paneer pieces, and peas. Mix well and add water. Add Garam Masala powder and mix. Add red food colour and also cream and coriander leaves and mix well. Simmer until the Paneer is cooked in the gravy and becomes soft. Temper with ghee and red chilli powder. Offer hot garnished with chopped coriander leaves and cream.

PEPPERS

Capsicum and Pineapple Vegetable

1 cup tomato, chopped big
1 cup capsicum pieces
1 cup pineapple pieces
1 teaspoon mustard seeds
2 pinches asafoetida
2 tablespoons grated coconut
4 tablespoons chopped coriander
3 tablespoons ghee

For the Masala:
1-1/2 teaspoons chilli powder
1-1/2 teaspoons sugar
1/2 teaspoon turmeric powder
2 teaspoons sesame seeds
1/2 teaspoon ajwain
Salt to taste

Heat the ghee. Fry the mustard seeds lightly and add asafoetida, tomatoes, capsicum pieces, 1 cup water and cook for a few minutes. Add the pineapple pieces. Add the mixed masala and stir well until cooked. Add the grated coconut and chopped coriander. Serve Hot. 

Capsicum Masala

2 large Capsicum
2 tsp. Til or KhasKhas (sesame or poppy)
1/8 cup Dry coconut
Ghee for frying
3 Green chillies
1 tsp Asofoetida
Salt to taste
1 tsp Turmeric
1 to 2 cups Milk
1 tsp Jeera (cumin)
1 tsp Mustard seeds
Sprig Curry leaves
Coriander

Firstly chop the capsicum into medium sized pieces. Then chop the green chillies neatly. Now grind the til into coarse powder. If you want to use khas khas, fry them first (dry roast and then grind). Once the seeds are ground add the dry coconut powder. Fry the remaining spices then add the green chillies. Once the pieces are cooked add the til powder and dry coconut mixed with that. Add milk and let it boil. Add salt to taste. When the curry is cooked, chop the coriander leaves and offer. 

Capsicum Special

Capsicum 2 medium
Potato 1
Tomato 1
Paneer, 2/3 cup
Makhana (puffed lotus seeds) 1/2 cup
Cashew nuts 1/4 cup
Curd (yoghurt) 1/2 cup
1 tsp red chilli powder
1 tsp asofoetida
Salt to taste
1 inch fresh ginger, minced for garnish
Ghee for frying

Dice Potato and cheese into cubes and chop capsicum and tomato into small pieces. Deep fry the potato and paneer cubes and Makhana and set aside. Saute the tomato pieces till done. Add curd to above, and stir continuously till oil comes up. Add salt and chilly powder Add fried potato, cheese, makhana, capsicum, cashew nuts and mix well. Cover and cook for two minutes on low-medium flame. Garnish with ginger and offer. 

Capsicum with Peanuts

Big capsicum - 4
Roasted peanuts - 5 tsp
Coconut - 4 tsp (grated)
Tamarind paste - 2 tsp
Jeera (cumin) - 1 tsp
Ghee - 3 tsp
Garam masala - 2 tsp
Red chillie powder - 1 tsp
Turmeric - a pinch
Salt to taste

Soak the roasted peanuts for 10 minutes. Cut the capsicum into pieces. Put the ghee in a pan, add jerra and allow it to split. Then add capsicum pieces cook until the pieces are soft. Grind the peanuts with grated coconut and tamarind paste with a little amount of water. Add this paste to the capsicum in the pan. Allow it to cook for 2 minutes. Add salt, chilli powder, garam masala and turmeric. Cook until the oil floats on the gravy. Sprinkle some coriander. 

Coconut Balls in Capsicum Bowl

Six large capsicums
Grated fresh coconut - 1 cup
1 cup diced capsicum
1 cup diced carrot
1 cup diced beans
3 green chillies
2 inches ginger, minced
Sprig curry leaves
Three big boiled potatoes
Two tablespoon of maida (flour) and one tablespoon of cornflour mixed together
½ cup Breadcrumbs
Two slices of bread
Ghee or peanut oil for frying

Peel the potatoes and mash them. Heat ghee. Add curry leaves. Keep for ten seconds only. Add chopped green chillies, capsicum ginger and beans. Saute for two minutes and remove from gas. Add salt and pepper. Add bread slices made into balls. Dip in the batter made with cornflour & maida. Roll in breadcrumbs deep fry. The ghee should be hot when balls are put in, then flame should be reduced to cook them nicely. Remove when golden. Capsicum Bowls: cut the top portion of the capsicum to give the shape of a bowl. Take out seeds carefully. Apply butter with salt and cook in microwave oven or steam until cooked ¾’s through. Remove and the cup is ready. Place a few balls in each cup. Top with two strings of cheese. 

Goan Sweet & Sour Vegetables

4 large squared Capsicums
2 Potatoes cubed
1/2 cup Tamarind Juice
1/2 cup Jaggery powdered
Salt to taste
4 tbsp Ghee
1 tsp Asofoetida
1 tbsp Cashew nuts, split

Roast & Grind:
2 tbsp Channa Dal
2 tbsp Sesame seeds
1 tbsp Coriander
5 Red Chillis

Heat ghee in a pan. Fry capsicums and potatoes. Add nuts, fry for 5 minutes. Add ground masala, tamarind juice and jaggery. Cook on low heat, adding water if necessary. Add Salt. Serve hot. 

Green Pepper Curry

2 large Green Peppers
1/4 tsp Chili powder
1/8 tsp Turmeric powder
1/2 tsp Dhania (coriander) powder
1 tblsp Coconut flakes
1 tsp Khus Khus (poppy seeds)
1 small bunch fresh Coriander leaves
2 small Tomatoes
1-1/2 tsp Asofoetida
2 tblsp Ghee
1 tsp Garam Masala
1 1/4 tsp Salt

Cut the green peppers and tomatoes lengthwise. Grind chili powder, turmeric, dhania powder, coconut and poppy seeds. Heat ghee and add tomatoes and garam masala and fry for 2 minutes. Add green pepper and remaining spices. Add coriander leaves. Cook on low heat (should take around 15 minutes). 

Hyderbadi Mirchi Ka Salaan

4 long, large green peppers
Ghee for frying
2 tablespoons Tamarind paste
½ cup yoghurt
2 tbs Lemon juice
Salt to taste

For Salan Paste:
¼ cup Roasted Peanuts
¼ cup Coconut
2 tablespoons Ginger, minced
1 tsp Asofoetida
1 tsp Sesame Seeds
few coriander leaves

Deep fry green peppers in hot ghee. Remove and keep aside. Grind together desiccated coconut, ginger, sesame seeds and peanuts to make a fine paste. Reheat ghee used for frying chillies. Ensure that the paste does not stick to the pan. Fry the salan paste for 20 minutes, keep stirring. Pour in a little water at regular intervals. Add yoghurt and salt and stir for 3-4 minutes. Now add the tamarind pulp and a little more water. Stir for 5 minutes until the gravy is of sauce consistency and ensure that it does not stick to the pan. Add the fried peppers to the hot gravy. Let the gravy come to a boil. Remove and garnish with finely chopped coriander leaves. 

Karnataka Capsicum Karwar Style

4 capsicums cut in long strips
1/4 cup peanuts roasted and skinned
1 stalk curry leaves
1 tsp asafoetida
1 tbsp. jaggery (gur) grated
2 tbsp. ghee
1 tsp. mustard seeds
2 whole red chillies

Grind to a paste:
1/2 coconut grated and roasted
2 tsp. split kala chana (bengal gram)
1 tbsp. split black gram
2 tsp. sesame seeds
1/2 tsp. coriander seeds
2 tsp tamarind paste

Grind the paste using 1/2 cup water. Heat ghee and fry mustard seeds, whole chillies, allow to splutter. Add asafoetida and curry leaves. Stir. Add capsicums, stir fry for 3-4 minutes. Add ground paste, jaggery, salt, turmeric powder and peanuts. Stir and add 1/4 cup water. Boil and simmer for 7-8 minutes. Gravy must be thick. 

Mirchi Ka Salan

Green chilies (large) 18
Ghee 3 Tblspoon(s)
Ghee for deep frying
Coriander seeds 1/2 Tblspoon
Cumin seeds 3/4 teaspoon
Mustard seeds 3/4 teaspoon
Sesame seeds 1 1/4 Tblspoon
Red chilies 2
Turmeric/haldi powder 3/4 teaspoon
Red chili powder 1/4 teaspoon(s)
Peanuts 1/4 cup(s)
Asofoetida, 1-1/2 tsp
Ginger, fresh 1 inch
Tamarind paste, mix with a little water to dilute 2 Tblspoon(s)
Curry leaves, a few
Salt to taste

You can use large size green chilies like Anaheims or Capsicum (mild) or Jalapeno peppers. Wash, clean and slit the green chilies lengthwise without cutting the chilies in to two. Deep fry for one minute and remove on paper towel to remove excess oil. Roughly chop the ginger. In a frying pan, dry roast sesame seeds, corainder seeds and cumin seeds all together. Dry roast the peanuts, or alternately use readily available roasted peanuts. Make a paste using the roasted sesame seeds, roasted coriander seeds, roasted cumin seeds, roasted peanuts, red chilies, and ginger. Heat ghee in a pan and add mustard seeds. As they begin to crackle, add curry leaves, turmeric powder, chili powder and mix well. Add above masala paste and stir constantly. Allow to cook for 3 minutes. Add one cup of water and bring it to boil. Simmer, on low heat, and cook for 10 minutes, stirring it now and then. Add tamarind pulp diluted in water. Mix well with the fried chilies and salt. Allow to cook on low heat for 10 minutes. Cook till oil floats to top and gravy is thick. Serve hot 

Paneer Mirch Masala

12 Green Chillies (medium size lumpy)
1/2 cup tomato puree
½ cup Paneer, cubed
1 cup malai (fresh milk cream)
1 cup gram flour
Salt to Taste
1 tsp chilis powder
1 tsp garam masala
1 tsp asofoetida
1 tsp ginger, minced
A pinch Turmeric powder
2 tsp Coriander powder
2 tsp Ghee
Fresh coriander leaves

Chop coriander leaves, add salt and mash with the Paneer and the malai, mixing thoroughly and set aside. Slit green chilis and remove the seeds, fill the paneer mixture into green chilis. Sieve the besan and add to a bowl with 1/2 tsp. chilli powder and 1/4 tsp. salt and make a batter (like pakora batter) with water. Heat the ghee and dip each chilli into the batter and fry in hot ghee. Set aside. Heat 2 tbsp. ghee and add chopped ginger, frying till golden brown. Add salt and masalas and a little water. Cook the masala till done. Add tomato puree and garam masala and stir well. Pour in 2 glasses of water and boil. Add the fried chillies to the gravy and cook till gravy is thick and chillies are tender. Garnish with chopped coriander. 

Punjabi Green Chillies

3 Tbsp Ghee
1 Tsp Aniseed, ground
1 Tsp Asafoetida
½ Tsp Mustard Seeds
5 Large Green Chillies, cut in circles
1 Tsp Salt
1 Tbsp Coriander Powder
1Tbsp Mango Powder
¼ Tsp Turmeric Powder
½ cup Milk

Heat ghee and fry the sauf, mustard seeds to splutter, and the asafoetida. Add green chillies and sauté well. Add Milk and other spices to it and cook well. Cover with a lid and cook. 

Vada Curry

1 cup : Channa Daal (gram lentils)
2 tbsp : Hara Dhania (green coriander), chopped
2 : Hari Mirch (green chillies), finely chopped
Ghee for frying
1 tsp : Sarson (black mustard seeds)
10 - 15 Kari Patta (curry leaves)
1 tsp : Ginger Paste
2 : Tomatoes, finely chopped
2 tbsp : Besan (gramflour), mixed in 1 cup water
1 tsp : Dhania (coriander) Powder
1-1/2 tsp : Asofoetida
1tsp : Chilli Powder
½ tsp : Garam Masala

Wash the channa daal and soak for 15 minutes. Drain water and grind coarsely, add salt, hara dhania and hari mirch. Heat oil in a kadhai, fry spoons full of the channa daal paste to make small vaadey (dumpling). Fry until golden, drain excess oil and keep aside. Reheat 3-tbsp ghee in another pan, add urad daal, asofoetida, sarson and kari patta. Fry for 2-3 minutes. Mix-in ginger and fry further for 2-3 minutes. Add tomatoes, salt, dhania powder, chilli powder and garam masala and fry until the oil separates. Stir-in besan and water and bring to a boil. Add the vadey, mix well, cover the pan and leave to simmer for 5 minutes. Serve hot.

POTATO

Aloo Aur Methi ki Sabji

1 big bunch fresh fenugreek (methi) leaves
3-4 potatoes
1 tsp. cumin seeds
2 tbsp. ghee
1 tsp. green chili paste
1/4 tsp. turmeric powder and red chili powder
1 tsp. sugar
Salt to taste

Finely cut and the wash the fenugreek leaves. Peel and cut the potatoes into small cubes. In a vessel heat the ghee, add the cumin seeds and cook for few minutes. Add the potatoes, salt, green chilies and cook till the potatoes are cooked. Keep on stirring it so the potatoes do not get brown. After the potatoes are cooked add the methi (fenugreek) leaves and all the other ingredients and cook for about 5 minutes. Serve hot. 

Aloo Dhaniya (Potatoes and Coriander)

Large bunch fresh coriander
3 T ghee
3 cups peeled potato, cubed
1 t Salt
1/2 t red chili powder
1/2 t Turmeric
1 t ground fresh green chilies
1 t grated fresh root ginger

Wash and finely chop or blend the coriander leaves in a food processor. In a little ghee fry the potatoes, salt, red chili powder and turmeric. Cook on lowest heat setting for 5 minutes, or until potatoes are par-cooked. Add the coriander and fresh chilies and mix once. Simmer on low heat for 10 minutes or until potatoes are fully cooked. Stir from time to time to prevent mixture from sticking to the bottom. If the potatoes are cooked but liquid remains, cook uncovered until it evaporates. In a small frying pan add the ghee and grated ginger and cook on low heat for 1 minute or until brown. Pour on top of the vegetables and, without mixing, offer. 

Aloo Dum

Ghee 3 tbsp.
Bay leaf 1
Ginger 1/2 tsp.
Cumin Seeds 1/2 tsp.
Asofoetida 1/4 tsp.
Turmeric 1/4 tsp.
Chili Powder 1 1/2 tsp.
Yogurt 2/3 tsp.
Salt 1/4 tsp.
Coriander powder 2 tsp.
Potatoes 1 lb.
Tomato 1
Capsicum 1

Heat ghee, add bay leaf and ginger and fry for several minutes. Add mustard and cumin seeds and asofoetida. The potatoes should be sliced, and the tomatoes and capsicum cut up. Add these, mix well, and cook for 4-5 minutes, continuously stirring. Sprinkle with turmeric, coriander and chili powder. Beat the yogurt and blend into a smooth mixture. Add yoghurt and salt. Mix gently, cover and cook for about 10 minutes on low heat. 

Aloo Dum (Spicy Potato)

Potato (Aloo): 5 large
Ghee : 4 tbsp.
Bay leaf (Tez patta): 2
Cardamom (Elaichi): 2
Cinnamon (Dalchini): 1 inch
Ginger (Adrak) paste : 1 tsp.
Turmeric (Haldi) powder : ½ tsp.
Asofoetida (Hing) : 1 tsp.
Cumin (Jeera) powder : 1 tsp.
Red pepper (Lal Mirch) powder : ½ tsp.
Tomato : 2 medium, chopped
Coriander (Dhania) leaves for garnishing
Salt to taste

Wash potato and boil in salt water without peeling off the jacket. Peel after potato cools down. Cut potato into halves (if potato is small) or into quarters (if potato is large). Pre-heat ghee in a frying pan. Add bay leaf, cinnamon and cardamom. Heat for 15 secs. Add ginger paste and asofoetida. Stir and fry until light brown. Add turmeric powder, cumin powder, red pepper powder and salt to taste. Stir well and heat for 15 seconds. Add potato to the frying pan. Turn down the heat to medium, and stir well for about 5 minutes. Add tomato and sprinkle a little water. Continue to stir for another 10 minutes. During cooking, whenever the contents look like drying, add a little water and stir. Do not add more than 2 tbsp. water at a time. The idea is to have a thick gravy when the potato is cooked. Aloo Dum is ready. Garnish with coriander leaves and offer. 

Aloo Dum

Potato (small & round) - 1 pound
Ghee - for frying
Salt - to taste
Ginger Paste - 3 tblspn.
Curd - 50 gms.
Red Chili Powder - 1 1/2 tsp.
Clove - 6
Cinnamon - 2 sticks
Cardamom - 5
Cumin Seed - 1 tsp.
Turmeric Powder - 1 1/2 tsp.
Garam Masala Powder - 1/2 tsp
Sugar - 1/2 tsp.
Lemon Juice - 1 lemon
Green Chili - 5
Fresh Coriander Leaves - 25 gms.

Peel the small and round potatoes and keep in salty water for 1/2 hour. Fry in ghee till golden brown and firm. Keep aside. Take ghee in a handi and crackle the cloves, cinnamon and cardamom. Add the ginger paste and stir for several minutes, until crisped. Add red chili powder and turmeric powder. Bhunno (simmer). Broil cumin seeds in a dry pan and grind them to a powder. Add sugar and roasted cumin powder and stir for 2 minutes. Beat the curd and add. Lower the temperature and immerse the fried potatoes for simmering. Cook till potatoes are tender by covering the top of the handi. Do not let the steam escape. Add garam masala powder and close the lid. Take off the fire. Serve hot garnished with slit green chilies and chopped coriander leaves. 

Aloo Gobi

Cauliflower 1
Potatoes 4
Ghee 1/4 cup
Cumin seeds 1 tsp.
Ginger 1 in. stick
Turmeric 3/4 tsp.
Red Chili Powder 1 tsp.
Tomatoes 3
Garam Masala 1 tsp.
Coriander powder 2 tsp.

Cut cauliflower into flowerets. Cube potatoes. Heat ghee and saute cumin seeds for about a minute. Add ginger, stir and add potatoes. Lower heat, add turmeric and chili powder, then tomatoes and simmer for about 5 minutes. Add cauliflower and high heat for a few minutes. Lower heat, cover and let simmer for about 15 minutes. Curry should be damp-dry. 

Alu Tama (Potato with Bamboo Shoot)

1 cup bamboo shoots
2 cups potatoes, peeled, cubed
1 cup black-eyed peas (soaked overnight)
2 red chilies
1 teaspoon cumin powder
1 teaspoon chili powder
1 teaspoon ginger, minced
½ teaspoon turmeric
½ teaspoon freshly ground pepper
1 cup vegetable broth
1-1/2 tsp asofoetida
½ cup yogurt
1 cup chopped tomatoes
2 tablespoons ghee
Salt to taste
2 tablespoon chopped cilantro

Heat ghee and sauté red chilies until dark. Add spices and salt and cook few minutes on low heat. Add potatoes and sauté for at least 5 minutes in medium heat. Add soaked peas, bamboo shoots, tomatoes and heat for few minutes. Add yogurt, and broth to the potatoes mixture; stir well. Bring to a boil, and let simmer for 15-20 minutes under low heat until potatoes and peas are tender, and the gravy has attained its desired consistency. Garnish with chopped cilantro. 

Alu Vada

Potatoes - 4
Bengal Gram ( Chana Dhal) - 1/2 Cup
Turmeric - ½ tsp
Ginger paste - 1 1/2 tsp
Salt to taste
1 tsp Asofoetida
½ tsp Red pepper
2 tsp Coriander Powder
1 tsp Masala Powder
½ cup Corn flour
½ cup Bread Crumbs
Handful Cilantro
Sprig curry leaves
Ghee for deep fry

Boil (Pressure Cook if possible) Bengal Gram and peeled, cut potatoes with turmeric powder. Make sure you do not add too much water for boiling. When done, mash them well and add finely chopped ginger paste, cilantro, curry leaves, salt, red pepper, coriander powder and masala powder. Make them round or nicely shaped and roll in the mixture of corn flour and bread crumbs. Deep fry in ghee and offer. 

Bangala Dumpa Upma Koora

6 Russet potatoes (large)
1 tsp Turmeric
Salt to taste

For Masala:
2 or 3 red chillies (split each into haves)
2 or 3 green chillies, diced
1/4 tsp asofoetida
1 tsp. of black mustard seed
1 TBSP of Urad dal
1 tsp of cumin seed
1 small bunch of Curry leaves [kari vepaaku]
1 big cube of Unsalted Butter
1 cup of half & half Cream

Cut the potatoes in half. Boil them until they’re mashable. Remove skin and mash. Mix in turmeric and salt. In a little hot ghee fry the mustard seed until they start spluttering. Add green chillies, red chillies, urad dal, cumin seed, asofoetida, curry leaves and fry them brown. Then add the potato and start vigorously mixing the mashed potatoes just like you are making Upma. Add the butter and the cream. Take it off the fire and you now have a lovely Upma Koora to offer! 

Bengali Alur Dom

2 pounds small Potatoes
½ cup Ghee
3 Bay Leaf
2 Cloves
2 Cardamom
½ inch Cinnamon
1 Tbsp Coriander Paste
1 Tbsp Ginger Paste
3 Tbsp Cumin
1 ½ Tbsp Black Pepper
¼ Tsp Turmeric Powder
1 ½ cup Water
1 ½ Tsp Salt
1 ½ Tsp Sugar
3 Tbsp Chopped Coriander Powder
2 Tbsp Thick Tamarind Juice

Boil potatoes in sater till they are just done. Drain well and pour cold water over them, then peel. In a little hot ghee fry the bay leaf and ginger paste. Add ground cloves, cardamom and cinnamon, then add cumin, coriander and black pepper. Mix well, add water, then add potatoes and simm well. Add salt, sugar, turmeric and cook till water is absorbed. Add tamarind and mix well. Add coriander leaves and offer. 

Bengali Amchuri

Potatoes 4 large
Mustard oil 1 tbsp
Green chillies 2
Amchur (mango) 5-6 pieces
Turmeric powder 1 tsp
Asofoetida 1 tsp
Salt to taste
Water ½ cup

Cut the potatoes into small, thin strips. Wash and rub in a little salt and turmeric. Chop green chillies. Heat mustard oil in a pan, add chillies. Fry until nicely crisped. Add the potatoes, stir again for some time. Add the amchur and pour in half a cup of water. Cook till the gravy is dry. Serve hot. 

Dahiwale Aloo

1 lb medium potatoes
8 oz curds ( 250 grams )
1 teaspoon cumin powder
1 teaspoon turmeric
1 teaspoon chopped coriander leaves
1 teaspoon chopped green chillies
2 teaspoon ground spices
1/2 teaspoon red chilli powder
½ cup ghee
Salt to taste

Deep fried the peeled whole potatoes in the ghee, on a low fire until light brown. Remove from the ghee and drain. In a little ghee, fry the turmeric, red chilli powder, and curd and stir until light brown. Add the fried potatoes, salt and 1-1/2 to 2 cups water and cook on a low fire until potatoes are tender. Mix chopped coriander, green chillies and spices. Remove from the fire and offer. 

Goanese Potato Curry

10 medium potatoes
1/2 cup tomato puree
1 cup boiled peas
4 tbsps ghee
salt to taste

Grind to a Paste:
4 red chillies
½ cup coconut
2 tsps coriander powder
2 tsps poppy seeds
1-1/2 tsp asofoetida
4 cloves
4 peppercorns
2 sticks cinnamon

Roast the coconut, asofoetida, poppy seeds, cloves, cinnamon, pepper, coriander, and red chillies in a spoonful of ghee for a minute. Add more ghee and fry the potatoes till soft. Add the ground paste, tomato puree, boiled peas, salt and simmer for ten minutes. Serve hot. 

Gujarat Potato Shaak

2 pounds potatoes, peeled and cubed
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 tsp asafoetida (hing)
1/2 tsp turmeric powder
1 tsp chilli powder
1/2 tsp green chilli-ginger paste
1 tomato, chopped
1 tbsp coriander powder
1 tsp cumin powder
2 tbsp sugar
salt to taste
Ghee for frying

Heat a little hot ghee fry the mustard seeds, cumin seeds, asafoetida, turmeric and chilli powders, green chilli-ginger paste and stir. Add the tomato and fry with the masala. Add the potatoes and mix well. Add 2 cups of water, the sugar and salt. Cover with a lid and cook till the potatoes are done. Sprinkle the coriander and cumin and mix well. Garnish with chopped coriander and serve hot with rotlis. 

Kashmiri Alu Dam

For the Stuffing:
15 medium potatoes
½ cup khoya (double cream or ricotta)
6 chopped cashewnuts
6 chopped raisins
1 green chilli
1tsp cornflour

For the Gravy:
1 cup tomato puree
3 cinnamon sticks
3 cardmoms
3 cloves
4 tbsps fresh cream
4 tbsp ghee
1 tsp sugar
salt to taste

Grind to Paste:
1" piece ginger
2 green chillies
1 tsp chilli powder
1-1/2 tsp asofoetida
1/2 tsp turmeric powder
salt to taste

Boil the potatoes and mash them while hot. Add cornflour and salt to taste. Make medium sized balls, filling them with the above stuffing, and deep fry. Heat ghee in a pan and fry the ground paste till the ghee separates. Add cinnamon, cardamoms, cloves, tomato puree, cream and salt. Add water and boil for a minute till the gravy blends. Put the fried balls in the gravy and allow it to simmer for ten minutes. 

Kashmiri Dum Aloo #1

2 pounds medium potatoes, peeled
1/2 tsp cumin seeds
l 1/2 tsp chilli powder
1 tsp turmeric powder
1/2 tsp garam masala powder
1 1/2 tsp coriander powder
1/4 tsp asafetida
2 cloves
2 cardamoms
1 bay leaf
1 stick cinnamon
1-1/2 cups beaten curds
2 tbsps cashew nuts, crushed
Ghee
Salt to taste

Prick the potatoes with a fork. Heat ghee and fry them to a golden brown. Set aside. Heat 2 tbsps ghee in a pan and fry cumin seeds. Add all the masala powders, asafetida, cloves, cardamoms, cinnamon and the bay leaf. Cook till golden brown. Put in the fried potatoes and the beaten curd. Add the salt and 1 cup of water. Cook in a tightly covered vessel till potatoes are tender. Sprinkle water occasionally if required. Serve garnished with crushed nuts. 

Kashmiri Dum Aloo #2

2 pounds Aloo (potatoes), small
Sarson (mustard) oil for frying
1½ cup : Dahi (yogurt)
½ tbsp : Besan (gramflour)
1 ½ tsp : Chilli Powder
4 : Chhoti Elaichi (green cardamom)
½ tsp : Soonth (dry ginger powder)
¾ tsp : Saunf (fennel seed) powder
5 : Laung (cloves)
2 : Daalchini (cinnamon sticks)

Grind together the bari elaichi, laung and daalchini. Put aside until further use. Boil potatoes until half cooked. Peel while still warm. Pierce each potato 2-3 time with thin wooden toothpick. Heat oil in a kadhai, fry potatoes on medium heat until floating on top and golden brown in color. Drain excess oil and keep aside. To the dahi, add salt, besan and 1 cup water. Whisk well, until smooth and lump-free. Reheat 4 tbsp of the same oil in another pan. Add red chillies and chhoti elaichi and fry for a minute. Remove from flame, allow to cool slightly and then pour into the dahi, stirred continuously. Return to flame and bring to a boil, again stirring continuously. Add potatoes along with soonth, saunf and ground masala. Cook over medium heat for 5-10 minutes or until the curry thickens. Offer hot. 

Maharashtra Batate Bhaji

3 large potatoes boiled, peeled
4 green chillies chopped
1 tsp. ginger grated
1/2 tsp. mint leaves finely chopped
2 tsp. coriander leaves finely chopped
8-10 curry leaves chopped
1 tsp. asafoetida
1/2 tsp. turmeric powder
2 tsp. lemon juice
salt to taste
1/2 tsp. cumin seed
1/s tsp. mustard seeds
2 tbsp. ghee

Chop potatoes into medium pieces. Heat ghee in a heavy saucepan. Add seeds and asafoetida, allow to splutter. Add ginger, chillies, and stir fry for 1 minute. Add mint leaves, curry leaves, stir. Add potatoes. Add salt, turmeric, lemon juice, stir well. Cook for 3-4 minutes or till ghee separates. Add coriander, stir gently. Serve hot. 

Makhani Aloo Dum

14-15 ounces Small Round Potatoes
Salt to taste
Red Chilli Powder To Sprinkle
3-4 tbsp besan flour
Ghee for deep frying

For Gravy:
3 tbsp Ghee
1/2 tsp Cumin Seeds
2 Green Chillies (Chopped)
1 tsp Chopped Ginger
1 tsp Asofoetida

For Paste:
3 Tomatoes
1 inch piece Ginger
3 Green Chillies
2 Cloves
1 Cardamom
Pureed well in a Mixie

1 tsp Red Chilli Powder
1 tsp Coriander Powder
1 tsp Amchur Powder
Salt to taste
1 tsp Sugar
2 tsp Garam Masala Powder
1/3 cup Beaten Curd
4 tbsp Chopped Coriander Leaves
1 1/2 cup Water

Peel the potatoes, prick them with a fork and season well by rubbing in salt, besan and red chilli powder. Let set for 10 minutes. Deep fry in hot ghee until golden brown. Drain well and keep aside. To make the gravy, heat ghee and add cumin, ginger and green chillies to it. Add tomato puree and mix, then add potatoes and fry well. Add the spices and water, and let the Aloo simmer well in the Gravy. Add curd to it and mix well. Add coriander leaves to it and mix, and offer. 

Mathura ke Dubkewale Aloo

6 potatoes, boiled
3 green chillies, chopped
1/2 tsp dry ginger powder
1 tsp mango powder (amchur)
1 tsp chilli powder
1 tsp turmeric powder
2 tsps sugar
1 tsp cumin seeds
1/4 tsp asafetida
1 cup coriander leaves, chopped
Ghee
Salt to taste

Peel and cube the potatoes. Mash them slightly. Set aside. Heat 4 tbsps ghee. Add asafoetida and cumin seeds. When they pop, add the mashed potatoes, turmeric, ginger, mango powder, sugar and salt. Add water to make a thin gravy. Remove from the fire. Heat 1 tbsp ghee. When it is hot, pour it over the potatoes and immediately sprinkle with chilli powder and coriander leaves, and offer. 

Methi Aloo

2 Tbsp Ghee
1 Tsp Cumin Seeds
1 tsp. Asafoetida
4 cup small Potatoes, cubed
1 Tsp Red Chilli Powder
1 Tsp Coriander Powder
1 Tsp Mango Powder
1 Tsp Turmeric Powder
1 Tsp Salt
1 cup Chopped Fenugreek Leaves (Methi Leaves)
½ cup Chopped Coriander Leaves

Heat ghee then add cumin and asafoetida to it. Add potato cubes and sauté well. Add all the spices and cook well. Add methi leaves to it . Cover and cook till the potatoes are done. Add Coriander Leaves and mix well, and offer. 

Papar-er Tarkari

2-3 jhaal papars (papadoms)
2 medium sized potatoes
1 teaspoon kala jeera (cumin seeds)
1/2 teaspoon chilli powder
1/2 teaspoon turmeric powder
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
salt to taste
4 tablespoons ghee
1 to 1-1/2 cups hot water

Peel the potatoes and dice them into cubes. Heat the ghee in a pan and add the kala jeera. When the kala jeera sputters add the potatoes, stir. Add all the ground spices and stir fry for 5 minutes on medium heat. Stir in the salt and add the water, bring to boil. Now fold and break each papar into 6-8 pieces. Add these papar pieces to the boiling curry. Cook until potatoes are done. 

Potato Masala

4 large potatoes (boiled)
1 large daikon radish
4-5 green chilies (slit long strips)
2 tsps channa dhal
1 inch ginger (finely chopped)
salt to taste
1 tsp asofoetida

Heat ghee, fry channa dhal until golden brown. Add asofoetida and crackle mustard. Saute radish and green chillies until golden brown. Throw in a few (4) cups of water; add ginger, asofoetida, salt, let cook for a while. Mash potatoes and dump into above and offer. 

Punjabi Sukhe Aloo

2 Tbsp Ghee
1 Whole Red Chilli
1 Tsp Cumin Seeds
1 Tsp Chopped Green Chilli
1 Tsp Chopped Ginger
4 cup boiled, peeled Potatoes, cubed
1 Tsp Salt
1 Tsp Red Chilli Powder
½ cup Peas
½ Tsp Garam Masala Powder
½ Tup Chopped Coriander Leaves

In a little ghee fry the cuming, green chilli, whole red chilli, and ginger. Add potatoes to it and sauté well till a bit golden in colour. Add salt, red chilli powder and garam masala to it. Add Peas and coriander leaves, mix well, and and offer. 

Raj Aloo Dahi Ki Sabzi

2 pounds Potatoes
3 Tbsp Ghee
½ Tsp Cumin Seeds
1-½ Tsp Salt
1 Tsp Red Chilli Powder
½ Tsp Turmeric Powder
2 cup- Well Beaten Curd
5 Tbsp Chopped Coriander Leaves
3 cup Water
Chopped Coriander Leaves

Pressure cook potatoes and then cut into medium size pieces. Heat ghee and fry the cumin seeds to it. Add potatoes and salt, red chilli powder, turmeric powder and stir for 3 minutes. Next add beaten curd and water and let it boil well. Add coriander leaves. Check the consistency of the gravy. Check the seasoning and adjust accordingly. Serve hot garnished with chopped coriander leaves. 

Small Potatoes in Gravy

1 pound small Potatoes, boiled and skins removed
Curry Leaves (few)
Salt to taste
Tomatoes 3 Big chopped finely
Whole Spices (4 cloves, 1 inch Cinnamon, 3-4 Cardamoms)
3-4 Tbspns Curd
Chilli Pwd- ½ Tbspn
Coriander Pwd - ¾ Tbspn
Ginger Paste - ½ Tbspn
Ghee 4-5 Tbspns
1 tbspn Chopped Coriander leaves
Warm water, 2 cups

Grind to Paste: 
12 Cashew nuts
2 Tbspns Chopped Coriander Leaves
1 tsp Asofoetida
½ cup Coconut Scrapings

In a little hot ghee fry the whole spices and curry leaves until brown. Add the ginger paste and fry on low flame, then add the chilli and coriander powders and fry for a few minutes. Add chopped Tomatoes and continue to fry for a few more minutes until the oil comes to the surface. Add the ground Masala and mix nicely, add Salt to taste, the small potatoes (that had been boiled and skin removed), warm water as desired for the Gravy. Cover and let it cook for a while on low flame. When required thickness is achieved, remove from flame and gently stir in the beaten curd. Garnish with chopped Coriander Leaves and offer. 

Sri Lankan Hoddha (Coconut Milk curry)

Potatoes and tomatoes julienned, 2 each
Fenugreek seeds (methi) 1 tsp
Green chillies slit 5
A sprig of curry leaves
Half a lime
Turmeric powder ½ tsp
Asofoetida 1 tsp
Coconut milk 2 cups first extract (480 ml)
Coconut milk 3 cups second extract (720 ml)
Cinnamon (an inch) one piece
Salt to taste

In a thick bottomed pan put in all ingredients except the first extract of coconut milk, tomatoes and salt. Cook over low flame till the potatoes are well cooked. Add the first extract coconut milk, tomatoes, salt and simmer to a gentle boil (use low flame to avoid curdling the milk). Squeeze in lime after removing the hoddha from the heat, and offer. 

Sri Lanka Potato Curry

1 lb potatoes
1 cup milk (dairy or coconut)
2 tblspns mustard
2 tblspns unroasted curry powder
1 tspns turmeric powder
1 tsp asofoetida
1 green pepper
salt to taste
1 piece lemon grass

Boil potatoes and remove skin. Cut potatoes into cubes. Dice green pepper. Add potato cubes, mustard, curry powder, turmeric, salt and milk and bring to boil. Then add ghee to a different pan at medium heat. Temper green pepper for a minute with remaining spice. Add the contents of the first pot and bring to boil again. 

Tamil Hot Potato Curry

Ghee - 3 tbs
Mustard seeds - 1/4 tsp
Urad Dhal - 1/4 tsp
Channa Dhal - 1/4 tsp
Chilly Powder - 1/4 tsp
Salt - 1/2 tsp
Potatoes - 3 medium (or) 2 large
Asofoetida - 1 tsp

Cut the potatoes into quarters and cook in water with a pinch of turmeric powder. When it is half-cooked, add the salt and cook further. DO NOT overcook. Drain off the excess water and peel the potatoes. Cut them into large pieces. Heat up the ghee in a pan and fry the mustard and the dhals. Add the potatoes and stir for some more time. Add the chilly powder, stir once or twice to mix well and remove from the heat. 

Tamil Potato Koottu

Urad dhal - 1/2 tsp
Mustard seeds - 1/2 tsp
Jeeragam (cumin seeds) - 1/4 tsp
Salt - 1 tsp
Sambar Powder - 1 tsp
Potato - 2 medium
Ghee for frying

Heat up the ghee in a pan. Splutter the mustards and fry the urad dhal. Add the potatoes cut into small pieces. Stir once or twice to mix them well. Add 1-1/2 cups water and the jeeragam. Cover and simmer for sometime. When the potato is half cooked, add the salt and sambar powder and mix well. Simmer for some more time, or until the potato has been cooked well. 

Tily Aloo

16 baby potatoes
1/8 tsp cumin seeds
1/2 tsp mustard seeds
4 to 6 curry leaves
2 tsp ginger-green chilli paste
1/4 tsp turmeric powder
2 tbsp sesame seeds, roasted
1 tsp lemon juice
2 tbsp ghee
salt to taste

Parboil the potatoes in salted water. Peel and keep aside. Heat the ghee and fry the cumin seeds, mustard seeds and curry leaves. When the seeds crackle, add the ginger-green chilli paste and stir for some time. Add the potatoes, turmeric powder and salt and saute for 4 to 5 minutes. Add 1/2 cup of water and cook on a slow flame till all the moisture has evaporated and the potatoes are cooked. Remove from the fire, add the sesame seeds and lemon juice and mix well. Garnish with the coriander and green chilli and serve hot.

SPINACH & GREENS

Bengali Dal with Spinach

¼ cup Moong Dal
¼ cup ChannaDal
¼ cup Masur Dal
¼ cup Arhar Dal
¼ cup Biuli (Kalai) Dal
2 bunches of Spinach, washed and finely chopped
¼ cup Grated coconut
1 teaspoon ginger paste
2 Tomatoes, diced
1 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon cardamom
1-1/2 teaspoon asofoetida
1/4 teaspoon cinnamon powder
2 bay leaves
2 Green chillies, sliced
Handful Coriander leaves
2 tablespoons of ghee
2 tablespoons of butter
Salt to taste

Wash all the dals and boil in a pressure cooker (or steam) with salt and turmeric powder for 5 minutes or until done. Heat ghee. Add ginger paste, tomatoes, green chilies, cumin powder and grated coconut. Saute well. When everything is blended, add chopped spinach, turmeric powder and salt to it. Stir thoroughly. Cover and cook till the water evaporates. Add dal mixture to it. Mix well. Add cardamom and cinnamon powder to it. When everything has blended well, and the mixture is of thick consistency, sprinkle coriander leaves and a few green chillies on top for decoration. Add two tablespoons of butter on top and offer. 

Bengali Spinach

2 bunches fresh spinach (or 2 packages frozen, thawed)
1 inch fresh ginger
3 finely diced Shukhno lonka (dry red chilli)
½ tsp. Hing (Asafoetida)
4 medium-large Potatoes
2 tsp. Kasoori Methi (Dried fenugreek leaves)
1 tsp. Mouri/Saunf (Fennel seeds)
Salt to taste

Cut the potatoes into small pieces, and then either lightly boil them or microwave them for about 8 min. Heat ghee abd add ginger, hing, and fennel seeds. Add the spinach, and fry on a high flame. After about 5 minutes of frying, add salt, the dried chillies, and the potatoes. Mix evenly, and add the kasoori methi - then fry for a few minutes. At this point, you might add a little water if you so desire. Offer hot. 

Brown Rice, Lentil and Spinach Curry

3/4 cup lentils
1/4 cup liquid (miso, vegetable bouillon or apple juice)
1 stalk celery, chopped
1 medium carrot, shredded
1 small green chile, minced
2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon turmeric
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/8 teaspoon ground cloves
1 cup long-grain brown rice
salt and freshly ground black pepper to taste
2-1/4 cups vegetable broth or water
1/2 pound spinach leaves, chopped
1 teaspoon cumin seeds
1 tablespoon fresh lemon juice

Wash lentils and put them in a saucepan with 1-1/2 cups of water. Bring to a boil. Cover, reduce heat to very low, and cook 20 minutes. Remove from heat until ready to add to the rice. Heat the saute liquid in a large heavy saucepan. Add celery and cook until soft. Add carrot and chile. Cook, stirring, 1 or 2 minutes. Add ground spices and cook, stirring, about 1 minute. Add rice. Cook, stirring, about 5 minutes, until grains turn translucent, then opaque, but not scorched. Stir in the lentils and any unabsorbed water in the lentil pot. Add salt, pepper, and broth or water. Cook at a low boil for 15 minutes. Add the spinach, pushing it down into the rice mixture. Cover, reduce heat to very low, and cook 30 minutes. In a small skillet or saucepan, cook the cumin seeds until they splutter. Pour over the lentil-rice mixture, add the lemon juice, and offer. 

Kashmiri Nadur Palak

2 bunches fresh Spinach
1 cup Lotus root, chopped
1 tsp Red chili powder
1/4 tsp Asafoetida
1/2 tsp Turmeric powder
1/2 tsp Curry Masala
1 tsp Dry ginger powder
1 tbsp ghee
Salt to taste

Clean, wash and chop the spinach coarsely. Scrape and cut the lotus root into thick rounds and wash. Heat ghee and stir fry the lotus stem for 5 minutes, then add the asafoetida mixed with a little water, salt and spinach. Stir-fry until it becomes dry, then add red chili powder, turmeric and ginger powder. Add 1 cup of water, cover with a lid on keep on low heat water almost dries. Sprinkle the curry masala and remove from heat 

Manu’s Spinach

2 bunches fresh spinach
½ pound paneer, cubed
Ghee for frying
1 tsp asofoetida
2 tbsp coriander powder
1/2 tsp turmeric
1/2 tsp chili powder
½ tsp sweet paprika
Pinch of nutmeg
1 tsp sugar
¼ to ½ cup cream
salt to taste
½ tsp fresh garam masala
handful chopped coriander leaves
thin sliced fresh ginger

Wash and set aside the greens. Fry the paneer cubes in ghee until golden, or just add fresh paneer. Heat 3 tbsp ghee, add hing, coriander powder, turmeric, chili powder, sweet paprika, nutmeg and sugar. Fry in the chonk (spices) for 2 minutes. Add spinach and cook down, then add fried paneer and a little cream to make a nice sauce. Add salt, sprinkle with garam masala, and garnish with chopped coriander leaves and ginger. Offer to Krsna with love and devotion. 

Navratan Spinach

2 bunches of Spinach
3 cups mixed Vegetables
¼ cup Tomato puree
1 tsp Asofoetida
1/3 pound paneer, cubed
2 tsp. Ghee
1 tsp. chopped Ginger
1 chopped Capsicum
handfuls of Raisins and Cashew nuts
1 tsp turmeric
2 tsp coriander powder
½ tsp chili powder
1 tsp Garam masala

Chop the spinach and put in the pressure cooker for one whistle. Take a pan, warm the ghee and add raisins, cashew nuts, pepper, and ginger, and fry. Add cheese, spinach, mixed vegetables and salt and cover it. Let it cook. Ad remaining spices and tomato puree and cook until most of the liquid is absorbed. 

Nedar and Haaq in Yakni (Lotus Root and Greens In Curds)

2 5-inch long lotus roots
1 large bunch spinach or kohl greens
4 kashmiri red chillies
1 tsp. grated ginger
1/4 tsp. turmeric
1/2 tsp. garam masala 
½ tsp. asofoetida
1/2 cups plain curds
salt to taste
2 tbsp. mustard oil (or ghee)

Clean and chop roots into 1 inch chunks. Boil till tender. (Pressure cook or steam.) Wash, drain and set aside. Clean and chop spinach into 1" pieces. If using kohl greens, boil till half-tender. Wash, drain and set aside. Heat oil, add ginger and stir for a minute. Add chillies, stir. Add turmeric and salt. Add curds and stir continuously till whiteness is gone completely. Add spinach and roots and cook till gravy is almost semi-solid. Sprinkle garam masala , stir, remove from fire, and offer. 

Nepali Mustard Greens Bhutuwa

1 lb. mustard greens, washed, peeled, cut into small pieces (spinach can also be used)
3 dried red chilies
½ teaspoon jwanu seeds (lovage seeds)
½ teaspoon mustard seeds
½ teaspoon cumin seeds
1 teaspoon whole timur (szchawan pepper)
1 tablespoon ginger, minced
½ teaspoon turmeric
½ teaspoon freshly ground pepper
3 tablespoons mustard oil
1 teaspoon asofoetida
2 tablespoons fresh dill weed, finely chopped
Salt to taste

Heat three tablespoons of mustard oil. Splutter jwanu seeds, whole timur, mustard seeds, and cumin seeds until they turn dark. Fry dried red chilies for 15 seconds till they turn dark. Add ginger, ground pepper, and turmeric; fry for a minute or so on low heat. Add mustard greens to the spice mixture, and stir-fry for about two minutes. Add salt. Increase the heat to high; cook the mustard greens until wilted and the excess liquid has evaporated, but don’t overcook the greens. Add salt and pepper as needed. Garnish with chopped dill weed and offer. 

Palak Cream

2 heads fresh Spinach
Ghee
Ginger, 1 inch fresh
Salt to taste
½ tsp turmeric
½ tsp sugar
1 tblsp fresh cream

Blanch the spinach and make a puree in the blender. Heat a tablespoon of ghee in a pan and fry the finely chopped ginger until crisped. Add the palak mixture and fold in well. Season with a little salt and turmeric, then add half a teaspoon of sugar. Remove from pan and reserve in a serving bowl. Add one tablespoon of fresh cream and offer. 

Palak Aloo (Spinach and Potatoes)

2 bunches Spinach (chopped)
1 lb potatoes (quartered, partially cooked)
2 green chilies
2 tbsps melted butter
¼ tsp asafoetida
1 tsp cumin seeds
Salt to taste

To Garnish :
1 ripe tomato, sliced
Lemon wedges

Heat the butter and fry the asafoetida and cumin seeds for 2 minutes. Add the spinach, potatoes, salt and chilies. Cover and cook over a moderate heat for about 10 minutes. Stir several times and then arrange the tomato and lemon slices over the mixture. Cover, lowering the heat and cook for another 5 minutes. 

Palak Makkai Malai

1 bunch Palak (spinach) chopped
3 green chillies chopped
1" piece ginger grated
2 tbsp. moong dal
1/2 cup corn kernels, boiled
1/3 cup cream or malai
1/4 tsp. clove-cinnamon powder
1/4 tsp. punjabi garam masala
1/2 tsp. turmeric powder
1/2 tsp. red chilli powder
1/2 tsp. amchur powder
¼ tsp. asofoetida
salt to taste
3 tbsp. pure ghee

Wash the moong dal. Wash and drain spinach. Pressure cook together the following, with 1-1/2 cups water: spinach, dal, turmeric powder, clove-cinnamon powder, asofoetida, ginger, and chillies. When dal is soft, mash the mixture with a fork or ladle. Heat 2 tbsp. ghee, add corn, spinach mixture, salt, amchur, and garam masala. Stir and cook till thick. Stir in beaten malai or cream till smooth. Heat remaining ghee, add chilli powder and pour over vegetable. Stir and offer hot. 

Palak in Muger Dal

1 cup yellow moong dal
2 bunches spinach, finely chopped
3 tbsp. ghee
2 tsp. panch phoran
3 whole red chillies
1 bay leaf
1/2 tsp. turmeric powder
1 tsp. red chilli powder
1/2 tsp. amchoor powder (dried mango)
salt to taste

Dry roast the dal, stirring continuously, till golden. Add 3 cups water, bay leaf, and turmeric powder. Bring to a boil and simmer semi-covered till dal is soft. Add more water if required. Add chilli powder, salt and spinach and cook for another 10 minutes. Heat ghee in a small frying pan, add panch phoran and allow to splutter. Add whole chillies and pour over dal. Add amchoor powder. Stir gently and offer. 

Palak Paneer #1

2 heads fresh Spinach (Palak)
½ pound Paneer
3 tbsp Butter
2-3 Bay leaves
1 tsp Cumin seeds
Salt to taste
1/4 tsp Black pepper powder
3/4 tsp Ginger paste
1/2 tsp Green chilli paste
1/2 tsp asofoetida
1 tsp Garam masala powder
Ghee for frying

Mix ginger paste, green chilli paste and some water with spinach. Pressure cook it for about 7-8 minutes (just before the first whistle). Grind the cooked spinach up to a consistency less than pureed, with some chop still in it. Cut paneer into small cubes. Keep 3 cubes aside for decoration. Heat ghee in a pan. Fry the paneer pieces on medium heat till they turn slightly golden. Set the paneer pieces aside. Heat 2 tbsp. of butter. Fry bay leaves and cumin seeds, salt, black pepper, and garam masala. Stir well. Add paneer and cooked spinach. Mix well. Put palak paneer in a baking tray. Add rest of the butter. Bake for 1/2 hour at 180 deg C. Grate the paneer set aside for decoration, and offer. 

Palak Paneer #2

3 cups spinach
1-1/2 cups paneer
2 tsp coriander powder
1 tsp red chilly powder
1 small can tomato puree
salt to taste
2 tsp ghee
A pinch turmeric Powder
½ cup milk
½ cup water

For Masala Paste:
1 clove
1 " Cinnamon stick dalchini
1 tsp Cumin seeds(jeera)
1 tsp Coriander powder
1 tsp ginger paste
2 dry red chilis

Clean and chop spinach. Drain the water. Put the spinach in 1/2 cup boiling water and cook till it becomes soft. Let it cool and make a coarse paste in a blender. Set aside. Chop paneer into cubes and fry till light golden brown in ghee. Remove from the pan and place cubes in warm water. Grind all the masala ingredients into smooth paste. Heat ghee in a pan and add the masala and fry till it leaves oil. Add turmeric, red chilly powder, dhania powder and fry for another minute. Add the spinach, tomato puree and salt. Stir well and bring to boil. Gently squeeze the water out of the paneer and add cubes to the pan. Mix well, add milk and water water and cook for 15 minutes on a low flame. Remove from the fire when it reaches to the desired consistency and offer. 

Palak Paneer #3

2 bunches fresh Spinach
1 ½ cup Paneer Cubes
2 Tbsp Ghee
3 Tbsp Chopped Tomatoes
4 Green Chillies (Finely Chopped)
1 inch Piece Ginger (minced)
5 Tsp Maize Flour
1 Tsp Red Chilli Powder
2 Tsp Salt
1 Tsp Sugar
2 Tsp Cream

Tempering:
2 Tbsp Ghee
1 Tsp Cumin Seeds
½ Tsp- Red Chilli Powder Garnish: Cream

Boil the spinach with very little water and a pinch of salt, then drain, cool, and puree it in a blender. Fry the paneer cubes in ghee until lightly golden brown. In a little hot ghee fry the green chilli until crispy then add the tomatoes, red chilli powder, salt, and sugar and stir well till the ghee separates from the gravy. Set the gravy aside. Heat spinach puree in a kadhai and add maize flour to it and cook for a while. Add the fried paneer cubes to it and mix well. Next add the thick gravy to it and mix well. Simmer for 5 minutes till the desired consistency is obtained. Prepare the tempering by heating ghee and frying the cumin seeds till they crackle well. Remove from heat, add red chilli powder to it. Wait for a second and then pour immediately on to the prepared palak paneer, and offer. 

Palak with Green Gram Dal

1 cup greengram dal
2 cups Spinach (chopped finely)
2 Tomato
3 Green Chilli
1/2 cup Grated Coconut
1 inch piece Ginger
A pinch Turmeric powder
1 tsp Chilli powder

For Masala: 
1 inch fresh Ginger
1 tsp Fennel seeds
3 cloves
1 Tomato
2 Green Chillies
2 tblsp Coconut

Wash Moong dal and cook it softly. Set aside. Chop 1 tomato and set aside. Grind all the ingredients for Masala to a fine paste, and et it aside. Heat 2 tbsp ghee in a frying pan and add the green chilli and tomato. Fry for few minutes. Add the spinach, stir well, cook for few minutes, then add a little water. Cover and allow it to cook until soft on a medium heat. After a while, mash the spinach. Add the salt, turmeric powder, and chilli powder to the mashed spinach and allow it cook for 2 minutes. Then add the cooked dal and the ground paste, mix together stir fry and cook for 5 minutes more. Done. 

Palonk Shaag (Spinach with Potatoes)

2 bunches of spinach, finely chopped
4 med. Potatoes, cut into cubes
2 tsp cumin seed
1/2 tsp turmeric powder
1 tsp asofoetida
salt
ghee

Heat ghee, add cumin seeds, when it starts spluttering , add potatoes, turmeric powder, asofoetida, and salt. Cook till the potatoes become tender, when soft add spinach. Spinach itself will leave water, so don’t add any extra water. Do cover the pan after you add spinach, the leaves will become soft and coat itself to the potatoes, stir and mix well. When the water evaporates, check the potatoes, if its soft the dish is ready and if its not soft only then add water. You can also add red pumpkin for a nice dish. 

Saag Paneer #1

1 pound paneer
2-3 cups wilted spinach, not overcooked (or use chard, collards, or mustard greens)
1 medium green pepper
Olive oil
1/3 cup corn meal or semolina flour
2 tbs. of fresh grated ginger
1/2 tsp. turmeric
4-6 serrano chilies, diced
1/2 cup water
salt to taste
1-2 tsp. curry powder or garam masala
dash of nutmeg or mace

Wilt the spinach until tender. Drain and dry the paneer on paper toweling. Using a food processor or blender, lightly process the cooked greens and the green pepper in a blender until pureed. Use the cooking juices from the greens, and ½ cup water if needed. Add the semolina flour or cornmeal and the paneer to a bowl. Coat the cubes evenly. Heat a little ghee and fry the paneer, turning often to brown all evenly. Remove when golden brown and drain. In a little more ghee, fry the ginger, chilies, turmeric, and the spinach/pepper puree. Salt to taste. Cover and cook for 2 minutes. Add paneer or tofu cubes to the spinach mixture, reheat for 2 minutes. Turn off heat. Add curry powder or garam masala and the dash of nutmeg or mace. Check for salt. 

Saag Paneer #2

2 tablespoons ghee
1 tsp cumin seed
2 cardamom seeds
1 stick of cinnamon
2 or 3 bay leaves
2 whole cloves
1 teaspoon each fresh ginger
1 small fresh tomato, sliced
1 teaspoon black pepper
2 bunches fresh spinach, chopped
2 teaspoons salt
1 teaspoon cumin powder
1/2 teaspoon turmeric
1 teaspoon ground coriander
1/2 teaspoon garam masala
1 cup whipping cream
1 teaspoon tomato puree
fresh cilantro leaves
Paneer

Heat ghee in saucepan and saute cumin seed, cardamom, cinnamon stick, bay leaves, cloves, ginger, sliced tomato and black pepper and saute about 30 seconds. Add chopped spinach and saute, stirring until it begins to change color. When it goes dark green, it means it is about half cooked and will still be a little crunchy. Add salt, cumin, turmeric, coriander powder and garam masala. Mix well with spinach while it is sauteeing. Add cream, tomato puree, cilantro and cubes of paneer. Cook it well, stirring so it doesn't scorch. When cream boils, cook another 1-1/2 minutes over high heat. Garnish with cilantro leaves and offer. 

Sarson Ka Saag

2 pounds sarson (mustard greens), chopped finely
1/2 pound spinach, chopped finely
1 inch ginger, minced
2 green chillies, minced
2 red chillies
1 tsp asofoetida
2 tbsps gram flour, sieved
1 tbsp butter
Ghee
Salt to taste

Boil both the greens till soft. Remove excess water and mash the leafy vegetables well and set aside. Heat 4 tbsps ghee and add ginger, green chillies and broken red chillies. When the masala has been browned, add the mashed saag and salt. Mix the gram flour in a little water and add to the saag. Simmer for at least 30 minutes. Serve, topped with a spoon of butter and offer. 

Spinach with Green Peas

2 bunches of fresh spinach
1 cup of green peas
1 medium tomato
1 medium boiled potato
4-5 green chillies
1 tsp. cumin seeds
1 tsp asofetida
1 tsp turmeric powder
Salt to taste

Wash and dry the spinach leaves on a clean cloth. Cut spinach leaves and wash them properly. Boil the cut spinach for 10 minutes in a very little amount of water. Allow to cool for sometime. Grind the cooled spinach along with the green chillies to a fine paste. This paste must be semi-liquid. Chop tomatoes into small pieces. Cut the boiled potato into evenly shaped cubes. Heat ghee in a pan. Add the cumin seeds and asofetida. Add the peas and tomatoes. Fry for 2-3 minutes. Add the potato cubes and allow to cook on medium flame for 5 minutes. Once the tomatoes are cooked, add the spinach-chilli paste to the above. Add turmeric powder and salt to taste. Allow it cook for 10 minutes more, then offer. 

Sri Lanka Spinach with Lentils

2 bunches fresh Spinach
1/2 cup orange lentils (masoor dal)
1/2 cup coconut milk
2 tblsp mustard
2 tblsp unroasted curry powder
1 tblsp turmeric powder
salt to taste
1-1/2 tsp asofoetida
1 green pepper
pinch cinnamon
pinch lemon grass
1 cup water

Clean spinach and cut into small pieces. Dice the green pepper. Wash lentils and mix with spinach. Add all spices, green pepper, cinnamon and lemon grass with lentils and spinach and boil for 10 minutes at medium heat. Last, add salt and coconut milk and cook for 2 minutes on low heat. 

Swiss Chard Dahl

2 lbs Swiss chard
1/2 teaspoon cumin
1/4 teaspoon turmeric
1 teaspoon coriander
1 fresh red chilli
1 teaspoon ground black pepper
1 cup red lentils, soaked for half an hour beforehand
1/2 cup water
1 tablespoon vegetable stock
1 can peeled tomatoes
salt to taste
1 tsp asofoetida
2 tblsp tomato puree

Chop the stems off the swish chard. Cut them up into 1/4 inch pieces. In a large frying pan boil them with a little water. Add the chopped chilli and black pepper, cumin, turmeric, and coriander. Simmer with a lid on for ten minutes. Add the rest of the swiss chard, chopped coarsely, and the stock and water. Now add the red lentils. Simmer for a couple of minutes more. Add the canned tomatoes, leave to simmer for about 10 minutes. The lentils should be soft but still intact. Add the tomato puree and salt to taste. Simmer for another couple of minutes till the dahl has thickened, then offer. 

Tamil Keerai Koottu

Green Gram Dhal - 1/2 cup
Urad Dhal - 1 tblsp
Dry Red chilly - 2
Grated Coconut - 3 tsp
2 bunches fresh chopped Spinach

Cook the gram dhal in 1 cup water. Add the chopped spinach to the dhal and steam for about 5 minutes. Fry the urad dhal and chilly and grind into a paste along with the coconut. Add this paste to the cooked dhal and keerai. Mix well and bring to a boil. Garnish with fried urad dhal. 

Tamil Keerai Mor Koottu

Grated Coconut - 3 tbs
Jeeragam (cumin) - 1/2 tsp
Dry Red chilly - 3
Salt - 1 tsp
Sour curd - 1 cup
2 bunches fresh chopped Spinach

Cook the spinach in some water. Grind the chilly, salt, jeeragam and coconut into a paste and add to the cooked keerai. After it has boiled for about 5 minutes, add the curd, mix well and remove from fire. 

Vegetarian Palak Soy-Keema

4-1/2 cups of soya granules soaked in warm salt water
3 cups chopped palak (spinach)
2 tbsp ginger paste
1 tsp coriander powder
1 tsp zeera (cumin) powder
5 green chillies chopped
2 Tsp Red Chili Powder
½ Tsp Turmeric powder
3 Bay Leaf
4 Whole dried Red Chili
1/2 tsp mustard seeds
½ tsp zeera (cumin) seeds
1 tsp whole garam masala
1 cup tomato puree (boil, drain and puree tomatoes)
1/2 cup yoghurt
1 tsp garam masala powder
Salt to taste
1/2 Tsp Sugar
Ghee
Chopped corainder to garnish

Marinate soaked and drained soya granules in yoghurt, 1/4 of tomato puree, half of chilli powder, salt and 1/4 ginger paste along with 1 tsp of warm ghee for 20 minutes. Cook the mixture for 5-7 minutes. In a little hot ghee fry the whole red chili and bay leaf for a minute. Add whole masala and fry. Add mustard seeds and zeera seeds and fry. Add ginger and fry till light brown. Add all remaining dry masala powders (except for garam masala) powder mixed in half cup water and add to the pan. Cook till oil leaves. Add the soya granules and fry till oil leaves. Add the chopped palak and fry till palak is soft. Add remaining tomato puree and green chilies and cook till tomato is fully cooked and oil separates. Add one cup water and garam masala and cook on slow fire for ten minutes. Garnish with chopped coriander leaves and serve hot with steamed rice and yoghurt.

TOMATO

Konkan Tomato Sheer

2 pounds tomatoes, finely chopped
4 green chllies finely chopped
1/2 inch piece ginger finely chopped
3/4 cup grated fresh coconut
1/4 tsp mustard seeds
1/2 tsp cumin seeds
3/4 tsp chili powder
1/2 tsp turmeric powder
1 tsp sugar
1 tsp asafoetida
10 cashew nuts
2 tbsps gram flour
1 tbsp chopped coriander
a few curry leaves

Add half a cup of water to coconut, grind, strain and take coconut extract and set aside. Now add a little more water, grind and take out the second extract. Heat oil in a deep pan, splutter mustard seeds, cumin seeds, asafoetida and curry leaves. Add ginger, chillies and fry till golden. Toss in the tomatoes and stir for a minute or two. When it turns pulpy add chilli powder and turmeric powder. Blend in the gram flour with the second coconut extract and pour over the tomatoes gently. Add salt and sugar. Cook in reduced flame, pour in the thick first coconut extract. When it begins to boil remove from fire, garnish with chopped coriander and fried cashewnuts and offer. 

Maharashtra Tomato Shorba

2 pound tomatoes
2 tsp besan flour
1/2 coconut, grated
1 tsp cumin seeds
3 to 4 curry leaves
2 to 3 slit green chillies
1 tbsp jaggery or 2 tsp sugar
1 tbsp ghee
salt to taste
1 tbsp chopped coriander

Cut the tomatoes into big pieces. Add 2 cups of water and cook. When cooked, prepare a thick puree by passing through a sieve. Add 2-1/2 cups of water to the grated coconut and blend in a blender or food processor. Strain and take out thin coconut milk. Add the gram flour to the coconut milk and mix well. Heat the ghee and fry the cumin seeds for a few seconds. Add the curry leaves, green chillies and fry again for a few seconds. Add the tomato puree, coconut milk mixture, jaggery and salt. Cook for a few minutes. Sprinkle coriander on top and serve hot. 

Maharashtra Zunka

5 curry leaves
3 green chillies
2 tomatoes, chopped
3 cups besan flour
4 tbsp ghee
3 tbsp coriander leaves
1/2 tsp chilli powder
1/2 tsp turmeric powder
1/2 tsp asofoetieda
1/2 tsp mustard seeds
1/2 tsp cumin seeds
salt to taste

Dry roast the besan in a pan till pink. Reserve. Heat ghee in a kadhai and add mustard seeds and cumin seeds. When they pop, add green chillies, asofoetida, and curry leaves. Fry till golden. Add tomatoes. Lastly add the besan, chilli and turmeric powders, salt and a little water. Stir, with no lumps, till brown well mixed.. Garnish with coriander leaves and offer. 

Masala Tomatoes

3 big, firm Tomatoes
1/4 Cup Coriander Finely Chopped
1/4 Cup Green Chutney
Freshly powdered Cumin Seeds (Jeera)
Salt To Taste
Chilli Powder
Thin Sev (crispy chickpea noodles)
2 carrots, grated

Slice tomatoes into thick slices. Arrange on the plate side by side. Dot each slice with the chutney. Sprinkle chilli powder, salt and jeera powder. Sprinkle the grated carrot on all slices. Sprinkle the sev on top. Garnish with chopped coriander. Offer immediately. 

Moong Dal Dumplings in Tomato Curry

2-1/2 cups tomatoes
1 inch piece of ginger
1 tsp besan
2 - 4 curry leaves
Salt to taste
2 green chillies
½ tsp red chilli powder

For Tempering:
½ tsp jeera (cumin) seeds
¼ tsp fenugreek seeds
1 pinch of asafoetida

For Dumplings:
2 cups moong dal soaked for 2-3 hours
2 green chillies
Salt to taste
½ inch piece of ginger
Ghee for frying

Preparing the dumplings by grinding the moong dal and other ingredients to a thick batter. Make dumplings with the batter and fry in ghee until golden brown. In a thick-bottomed vessel heat 2 tbsp of ghee and fry the cumin, fenugreek and asafoetida. Add 1 tbsp of besan and simmer till it turns light brown. Add boiled, pureed and strained tomatoes. Stir for a few minutes. Add water to form a gravy. Add the other ingredients. Slice ginger into juliennes and add to the curry. Simmer for 15 minutes. When the curry comes to a boil add the dumplings and simmer for 5 more minutes. Garnish with coriander leaves and offer. 

Tofu Ra Golveda Achaar (Tofu with Tomato)

1 lb tomatoes
1-2 green chili peppers
½ teaspoon ginger paste
½ cup green peas
½ pkg. Extra Firm Tofu
ghee for deep frying
salt to taste

Tomato Sauce Preparation: Heat whole tomatoes on medium-low heat in a covered pan. Turn a couple of times. When the tomatoes are half done roughly mash tomatoes and add peas, ginger and chilli. Add a little water if needed. Cook until you get sauce with desired consistency.

Tofu Preparation: Press Tofu gently to squeeze as much water without breaking its texture. Cut Tofu into cubes (½ inch or less) Heat oil in deep-frying utensil on medium low. Deep fry Tofu until light golden brown. Mix Tofu with tomato sauce. Heat few minutes and serve. 

Tomato Curry with Coconut Milk

2 pounds ripe Tomatoes
1 tsp cumin seeds, ground
1 tsp red chilli powder
1/4 tsp turmeric powder
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 or 2 whole dried red chillis
1 coconut (fresh)
1 tsp gram flour

Pressure cook the tomatoes with 1 cup of water. Drain the juice into a vessel. Boil the juice and add cumin powder, red chilli powder and the turmeric powder. Bring to a boil. Grind the coconut in a grinder along with some water. The water will turn milky. Strain and remove the water from the coconut and pour it into the vessel containing the boiling tomato mixture. Boil the mixture till it thickens. Add the gram flour mixed in a little water. Cook for a little more time. Remove from fire. Pour some ghee in a frying pan and heat it. Add the cumin seeds, mustard seeds and the dried red chillis. Pour over the prepared tomato curry. 

Tomato Gojoo

Ripe tomatoes 6 (large)
Capsicum 1
Green chilli 1
Ghee 4 tblsp
Coriander leaves 2 tabs (chopped)
Curry leaves 1 sprig (chopped)
Ginger 1 cm
Rasam powder 2 tsps
Sugar or jaggery powder 1-1/2 tsps
Salt 1 tsp
Cumin seeds 1 tsp
Asofoetida powder 1/2 tsp

Chop all the vegetables. Heat the ghee in a pan, add the cumin and asofoetida. When the cumin starts to splutter, add the chilli, capsicum, ginger and curry leaves. Fry for a minute, then add the tomatoes, salt, sugar and quarter cup of water. Cover and cook till the tomatoes become pulpy and the water evaporates. Add the rasam powder and stir and cook for a couple of minutes. Serve hot, garnished with coriander leaves. 

Tomato Methi Mutter Curry

Chopped tomatoes 3
Chopped fenugreek leaves 1 cup
Cream 1 cup
Cooked peas 1 cup
Beaten curds 1/4 cup
Slit green chillies 2
Asofoetida 1 tsp
Ghee 6 tablespoons
Cashew nuts 2 tbsps
Chilli powder 1-1/2 tsps
Salt 1-1/4 tsps
Ginger 1 tsp
Sugar 1 tsp
Garam masala powder 1/4 tsp

Cook the cashewnuts for five minutes with 1/4 cup of water. When cool, grind with the tomatoes and ginger into a fine paste. Add 1/4 tsp salt to the fenugreek. Set aside for five minutes, then squeeze out the juice (this removes the bitterness). Fry in a little hot ghee the green chillies and the fenugreek till crisped. Set aside. Heat the remaining ghee and add the ground masala, chilli powder and garam masala powder, and fry till it is well roasted and the oil separates. Add the curd a little at a time, frying all the time, till it is well incorporated. Add the peas, sugar, salt and a cup of water. Simmer till the gravy is thick. Add the fried fenugreek mixture and beaten cream. Simmer for a couple of minutes. Serve hot with rotis. 

Tomato Palak

12 tiny tomatoes
2 bunches palak (spinach)
3 green chillies
3 tbsps. cashewnut paste
2 tbsps. fresh cream
1 tbsp. chaat masala powder
A small piece of ginger
½ tsp asofoetida
3 tbsps. butter
Salt to taste

Wash and shred palak. Keep the tomatoes whole. Heat butter in a kadai and fry the sliced green chillies, cashewnut paste, chaat masala powder, and ginger. Mix shredded palak and whole tomatoes. Pour in one cup of water. Add salt to taste. Simmer till done. Drizzle slightly whipped cream on top. The gravy should be thick. Offer hot. 

Tomato with Cream

5 Medium size tomatoes
2 Green Chilis
4 tbsp Ghee
2 cup Milk
½ tsp Turmeric powder
1 tsp Asofoetida
Salt to taste
Handful Coriander Leaves

Heat ghee in pan and add salt, turmeric, chopped green chilies and fry for a few minutes. Add sliced tomatoes over medium heat, cook for 15 minutes or until all the liquid is absorbed. Then add milk and cook 10 minutes on low flame, until sauce thickens. Remove from the heat, garnish with coriander leaves, and offer.

ZUCCHINI

Bengali Zucchini Curry

2 zucchini, cubed
2 potatoes, cubed
2 tomatoes, chopped
1/2 tsp turmeric
1 tsp ginger paste
1 tsp cumin powder (jeera)
salt to taste
1 tsp chilli powder
1 tsp sugar
few cilantro
1-1/2 cup water
ghee for frying

Marinate the zucchini and the potatoes in salt and turmeric for 5 minutes. Heat ghee and fry the vegetables for 5-6 minutes, till golden. Remove and set aside. In a little more ghee fry the ginger paste, cumin, turmeric and chilli powder for a few minutes, then add the tomatoes. Fry well for 5-6 minutes and add the vegetables. Add the sugar and water and cook till done. Garnish with chopped cilantro and offer. 

Golden Zucchini

1 Yellow Zucchini/courgette
1 Yellow or Orange Pepper
2 Small Red or Yellow Tomatoes
1/4 t Turmeric
1/4 t Chopped chilies (dried)
1 small Cayenne chili
1 t Asofoetida
3 tblsp Lemon Juice
2 tblsp Honey
1/2 cup Vegetable stock
Ghee for frying

Scrub all vegetables and dry. Heat a little ghee and fry the turmeric and chopped dried chilies, and sauté for a minute, then remove and set aside. Slice half the zucchini/courgette into rounds and chop the rest into matchsticks (julienne). Slice and roughly chop the tomatoes. Seed and chop the peppers and chili. Quickly stir-fry all these vegetables for about two minutes or until partially cooked. Add the honey and lemon juice. Cook for about 5-10 more minutes then add vegetable stock and cook a little longer until sauce reduces to the desired thick consistency. 

Tamil Nadu Zuchini Koottu

Zucchini 3 medium sized, cut length wise and chopped into small pieces
Toor daal - 1/2 a cup, pressure cooked
Green chilli - 3 slit
Ginger - 1 inch size, minced
Sambaar powder - 2 tbsp
Asofoetida - 1 tsp
Turmeric - for color
Salt to taste
Lemon juice - 6 tbsp
Mustard seeds - 1 tbsp, for seasoning
Ghee for frying
Coriander

To a cooking pan add the cut zucchini, green chilli, ginger, salt, sambaar powder, asofoetida, and turmeric powder. Add half a cup of water or enough to cook the zucchini. Place on medium heat and cook till the zuchinis are soft, then add the pressure cooked daal and more water to a sambaar kind of consistency. Let it boil for 3 minutes, stirring occasionally. Withdraw from flame and add lemon juice. In a little hot ghee fry the mustard seeds until they splutter and add to the Zucchini. Garnish with chopped coriander and offer. 

Zuchini Olan

Zucchini squash 1 lb
Green chilly 1-2
Coconut milk 1/4 cup
Coconut oil 1-2 tsp
Salt to taste

Wash and cut the Zucchini into thin slices. Cook in small amount of water with split green chilly and salt till tender. Add coconut milk and simmer for another 3-5 minutes. Add a little coconut oil and offer.

MISELLANEOUS

Boppayi (Papaya) Curry

one raw boppayi kaya (papaya)
1 tsp mustard seeds
1 tsp channa dhal
1 tsp black gram dhal
3 red chillies
3 green chillies
few curry leaves
a pinch inguva (asofoetida)
1 tsp mustard powder
water for cooking
1 tbsp ghee

Fry dhals, mustard seeds and red chilly pieces in a little ghee. When mustard seeds splutter, add curry leaves and green chilly pieces and fry. Add grated boppaya and cook with a small quantity of water. Curry should be in solid state, not as gravy. Now add mustard powder mixing with a little water, mix well, and offer. 

Butter Soyabean Curry

½ cup soyabean nuggets
2 inches fresh ginger
3 green chillies
ghee for frying
1 bay leaf
2 cardamom
2 medium potatoes, diced
1/3 cup yoghurt
2 tblsp cashewnut paste
1 tomato, pureed
salt and sugar to taste
½ tsp turmeric
½ tsp red chilli powder
2 cups water
1 tsp garam masala powder
chopped coriander leaves

Soak the soyabean nuggets in warm water for half an hour. Drain and grind the nuggets into a paste, and set aside. Make a paste with ginger and green chillies. Mix one fourth of this paste with the nugget paste, shape into balls and deep fry until till golden brown. Set aside. Heat ghee and fry the bay leaf, cardamoms and potatoes until they’re crispy. Add beaten yoghurt, cashewnut paste and tomato puree, and fry for several minutes. Season with salt and sugar. Sprinkle turmeric and red chilli powder and fold in well with water. Cook till potatoes are tender. Add the nuggets and boil for two minutes. Add a little garam masala powder and remove from the pan. Garnish with chopped coriander leaves and offer. 

Coconut Carrot Curry

Grated Carrot - 2-1/2 cups
Grated Coconut - 1 cup

Masala:
Sesame seeds - 1 tbls
Asofoetida - 1-1/2 tsp
Red Chillies - 4

Seasoning:
Mustard Seeds - 1/4 teaspoon
Red Chillies - 3
Bengal Gram - 1/4 teaspoon

Fry Sesame seeds and red chillies then grind into fine powder. In a little ghee fry the seasonings, then add grated carrot and fry for 10 minutes, adding a little water as needed. Add grated coconut and fry for 5 minutes, then add sesame powder. Fry for 2 minutes more, add salt and offer. 

Corriander Curry

2 bunches of corriander
2 tbsp besan (chickpea flour)
½ tsp red chilli powder

Seasoning:
2 red chillis
1/2 tbsp urad dal
1/2 tbsp jeera (cumin) seeds
1/2 tbsp mustard seeds
salt to taste
1 tbs ghee

Finely chop corriander leaves and boil for 2 minutes. Mix besan with a little water and set aside. Heat ghee in a pan and add urad dal, red chiilis, jeera seeds, mustard seeds and coriander and fry till they splutter. Add besan, red chiili powder and salt. Cover it with a lid and cook on a low flame for 15 minutes. 

Dahi Kadi (Yoghurt Curry)

Yoghurt, sour 2 cups
Jaggery 2 tbsp.
Bengal gram flour 2 tbsp.
Ginger 1 inch piece
Curry leaf sprigs 2 to 3
Coriander leaves 1/2 cup
Green chilies 2
Salt To taste

For Tempering:
Cinnamon 1 inch piece
Cloves 5
Fenugreek seeds 1/4 tsp.
Cumin seeds 1/2 tsp.
Asafoetida powder 1/4 tsp.
Ghee 1 tbsp.

Whip the sour yoghurt and add enough water to obtain a pouring consistency. Add gram flour to it and set aside. Scrape the ginger and finely chop and slit green chilies in two and set aside. Grate the jaggery. Wash and chop the coriander leaves and set aside. To the yoghurt mixture add the chopped ginger, the jaggery and salt to taste. Heat oil in a pan. Add mustard seeds, cumin seeds and curry leaves. Add slit green chilies and asafoetida. Add the yogurt mixture and stir constantly till it boils. Cook on slow flame for 5-8 minutes. 

Gatte Ki Kadi

For Gatte:
5 tbsp gram flour
Salt and chilli powder to taste
1/2 tsp turmeric powder
Pinch of asafoetida
1/4 tsp of cumin powder
¼ tsp garam masala
1 tsp ajwain
1 green chilly cut

For Kadi:
Curd 1/2 cup
Water 4 cups
Gram flour 2 tbsp
Chilli powder
Turmeric powder
Sugar 1 tsp
Salt

For Seasoning:
2 tsp mustard seeds
1 tsp jeera (cumin) seeds

For Gatte: Knead all the ingredients into a thick dough. Divide and shape into 1 inch thick cylindrical rolls. Steam for 5 to 6 minutes until colour is discharged. Take out, cool and cut each roll into thick circles, about ¾”. Set aside.

For Kadi: Mix together all the Kadi ingredients and set aside. Heat ghee and fry the mustard and jeera. Add the gatte and fry until golden. Add the kadi mixture and simmer all together for five minutes. Serve garnished with coriander. 

Gujarati Methi Kadhi

2 cups Sour Curd
2 ½ Tbsp Bengal Gram flour
2 ½ Tbsp Jaggery
1 Inch Ginger
2 Green Chillies
10 Curry Leaves
5 Tbsp chopped Coriander Leaves
Salt to Taste
1 ½ Tbsp Oil
A Pinch Asafoetida Powder
4 Cloves
1 Inch Stick Cinnamon
½ Tsp Cumin Seeds
¼ Tsp Fenugreek Seeds

Whip the sour yoghurt and add enough water to obtain a pouring consistency. Add gram flour to it and set aside. Scrape the ginger and finely chop and slit green chilies in two and set aside. Grate the jaggery. Wash and chop the coriander leaves and set aside. To the yoghurt mixture add the chopped ginger, the jaggery and salt to taste. Heat oil in a pan. Add remaining spices and fry until browned. Add the yogurt mixture and stir constantly till it boils. Cook on slow flame for 5-8 minutes. 

Gujarati Sev Ganthia Saag

1 cup sev or gathiya
1/2 tsp. cumin seeds
1/2 tsp. red chilli powder
1/4 tsp. garam masala
1/2 tsp. sugar
2-3 pinches asafoetida
1/4 tsp. amchur powder
1/4 tsp. coriander powder
1/2 tbsp. coriander leaves finely chopped
1 tbsp. ghee
Salt to taste

Mix all dry masala in 1 cup water. Heat ghee in a pan, add seeds and asafoetida, allow to splutter. Add masala solution, allow to simmer for 3-4 minutes. Add sugar and stir to dissolve. Add ganthia or sev, stir, garnish with chopped coriander. Serve hot. 

Kannada Di Deer Noodles

Rice noodles - one packet
1/2 cup coconut (freshly grated preferred)
5-8 green or red chillies (to taste)
1/4 teaspoon of coriander seeds
¼ tsp arsina (turmeric)
A dash of Hing (Asofoteida)
2 tablespoons of NelagaDale kaayi beeja (Raw peanuts)
2 teaspoon mustard seeds
5-6 leaves kari bhevu (kaDi paththa, curry leaves)
1 teaspoon channa daal
1 teaspoon urad daal
salt to taste
ghee for frying
1 lemon or lime
chopped coriander leaves

Boil 5 cups of water, or enough to cover the amount on noodles you are going to boil. When the water is boiling, immerse 1/2 packet noodles into the boiling water. You need not cut the long noodles as they will break down to short lengths during the cooking process. After boiling this for about 10 minutes, pour the whole content into a strainer or a colander on top of the kitchen sink. Let the water drain. Grind 1/2 cup coconut, red or green chillies, coriander seeds, 1/4 spoon of arisina and hing with little water to make a thich paste.

Heat 2 tablespoons of ghee in a pan and fry the mustard seeds with a few little pieces of red chillies in the oil. After the mustard seeds splutter, add channa daal, Urad daal, raw peanuts and kaDi paththa and fry until dals become light brown. To this add the ground mixture of coconut and chillies and simmer them for a few minutes on low heat. Add noodles and salt to taste. Let the noodles cool for about 5 minutes before adding the juice of one freshly cut lime or lemon and chopped coriander leaves to garnish. 

Kappa Puzukku

Tapioca, fresh (good soft variety) 2 pounds
Saunf (fennel) ½ tsp
Chilli powder 1 tsp
Curry leaves 2 sprigs
Grated coconut 1 cup
Asofoetida 1 tsp
Turmeric powder ¼ tsp
Salt to taste

Peel the tapioca and cut into big pieces. Pressure cook with two cups of water and cook till soft (for about five minutes). Drain most of the water, keeping a little water with the tapioca. Add the chilli, turmeric and salt to taste. Mash till smooth. Grind the coconut with saunf to a paste. Add to the mashed tapioca. Add curry leaves. Boil for a few seconds and remove. If the puzukku is too thick add a little more water and make it semi-solid. Offer hot. 

Karwari Bamboo Curry

1 pound tender bamboos shoots
1-1/4 cups chowli (dried beans)
1-1/2 cup freshly grated coconut
1/4 tsp turmeric
10 Dried red chillies (whole)
1 tsp triphala seeds (substitute with sesame)
5-6 kokums
1 tblsp jaggery
Salt to taste

Clean and cut the bamboos the previous night. Soak them in water overnight. Change the water the next morning. Also soak the dried beans overnight or 5-6 hours prior to the preparation. Pressure cook it till tender (approx 4-5 whistles). Now cook the bamboos till tender (they must be crunchy). Mash half the quantity of boiled beans and mix them with the remaining beans. Add them to the bamboos in a heavy-bottomed vessel. Add some water and cook on low flame till they are well mixed. Add coconut paste, triphala seeds, salt and jaggery and bring to boil. Next add kokum. Simmer for a minute and remove from the gas. Offer hot. 

Kochu Asparagus

10-12 kochus (hot peppers), peeled and diced
2 medium sized potatoes, peeled and diced
1 bunch fresh asparagus, also diced
2 whole dry red chilies
1 tablespoon panch phoran
1/2 teaspoon turmeric powder
1/2 teaspoon cumin powder
1/2 teaspoon corriander powder
salt and sugar to taste
5 tablespoons ghee
hot water

In a large pan or wok heat the ghee. Break and add the chilli peppers to the hot oil followed by the panch phoran. When the panch phoran begins to sputter, add the vegetables. Stir-fry the vegetables for a couple of minutes and add the rest of the spices, except the salt and sugar. Stir fry for 5-6 mins until all the ingredients are thoroughly mixed and then add the salt and sugar, stir some more. Add 2 cups of hot water and bring to boil on high heat, keep boiling uncovered until all veggies are slightly overcooked and of a thick, slimy consistency. Add more water during cooking if necessary, but the final dish should be dry. 

Maharashtrian Aamti

1/2 cup yellow gram dal
1 stalk curry leaves
1 bay leaf
3 cloves
2 green chillies
1/2 tbsp. coriander finely chopped
1 tsp. black maharashtrian masala
1/4 tsp. garam masala
1/4 tsp. dhania (coriander seed)
1 tsp. turmeric powder
Salt to taste
6-7 kokams soaked in 1/2 cup water
4 cups water
1 tbsp. ghee
1/2 tsp. cumin
1 tsp. mustard seeds

Wash and soak dal for 15 minutes. Pressure cook till very soft (4 whistles). Cool the cooker and remove. Drain water from dal and save. Knead the kokams between fingers. Press out and remove. Set the liquid aside. Grind dal to a fine paste either on stone or in a mixie. Mix with water and residual water of dal. Blend well till smooth. Heat ghee in a deep saucepan. Add seeds, curry leaves, allow to splutter. Add slit chillies, cloves, bay leaf, and saute one minute. Add kokam water. Make paste of masalas in 1/4 cup water. Add paste, fry further one minute. Add dal. Bring to a boil and simmer for 8-10 minutes. Add chopped coriander. 

Methi Masala

1 cup Methi (fenugreek) leaves chopped
¼ spoon mustard
¼ spoon urud dal
½ tsp turmeric
1 tsp asofoetida
1/3 cup water
5 tsp ghee
Salt to taste

For Chilly Masala:
¼ spoon Jeera (cumin)
¼ spoon dhaniya (coriander)
¼ spoon mustard
1 Red Chilles

Fry mustard and urud dal in ghee. Add turmeric and asofoetida and then add methi leaves. Fry on medium heat. After 5 min, add ½ glass of water and cloves. Cook the Methi curry. Meantime in a pan, heat red chilly, then jJeera, dhaniya and mustard without oil. Grind this to a fine masala powder. When methi absorbs the water add salt and masala powder and fry for 5 min. 

Mula (Radish) ni Kadhi

2 cups sour curds
1/2 cup gram flour
salt to taste
4 cups water
1 tablespoon sugar
1-1/2 tablespoons chilli powder
1 tablespoon ginger paste
1/2 cup small pieces of white radish
1 tsp asafoetida
Few coriander leaves, chopped
2 tablespoons melted ghee
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/4 teaspoon fenugreek seeds
2 sprigs of curry leaves

Beat the curds and gramflour together. Add water and all the spices. Mix well. Add white raddish pieces. Prepare tempering. Separate curry leaves and wash them. In a little hot ghee fry mustard seeds and cumin. When they stop spluttering add the curry leaves and fenugreek seeds. Remove and add to the kadhi mixture. Heat the mixture, stirring often for even mixing and thickening. Simmer for 10 minutes. Serve hot with few coriander leaves in it. 

Papad Ka Saag

4 Papads
1 cup Dahi (curd)
1 tsp Jeera
Few Curry Leaves
2 to 4 Red Chillies
1/4 tsp Turmeric Powder

Fry the papads. Fry jeera and curry leaves in hot ghee. Mix together dahi, water, red chillies and turmeric powder. Add this to the jeera and curry leaves. Let it boil. Keep stirring. Break the papads into small pieces and boil them separately, then toss them into the dahi mixture. Add salt. Offer hot. 

Pav Bhaji

For the Pav:
8 laddi pavs (small squares of white bread)
4 tbsp butter
1 tsp pav bhaji masala (prepared, no onion)

For the Bhaji:
1½ cups potatoes, boiled and mashed
1 cup cauliflower, finely chopped
½ green peas
½ cup green peas
½ cup carrots, chopped
½ cup capsicum, finely chopped
2½ cup tomatoes, chopped
½ tsp haldi powder
1 tsp asofoetida
½ chilli powder
1½ tbsp pav bhaji masala
½ tsp black salt (sanchal)
4 tbsp butter
salt to taste

Other Ingredients:
3 to 4 Kashmiri chilies, soaked in warm water
4 lemon wedges
1 tbsp chopped coriander

For the bhaji: Boil the cauliflower, peas and carrots till they become soft. Drain the excess water. Heat the butter and fry the capsicum for at least 2 minutes. Add the chillies, mashed to a paste with a little water, along with the tomatoes, and simmer till the oil separates. Add the haldi, chilli powder, pav bhaji masala, black salt and salt and allow it to cook for 2 to 3 minutes. Add the boiled vegetables and potatoes, mixed and mashed thoroughly using a potato masher. If required add ½ cup of water.

or the pav: Cut each pav horizontally. Apply a little butter on each side of a pav. If desired, sprinkle it with a pav bhaji masala. Heat a tava and cook the pav on both sides till the pieces becomes light brown. Serve the hot bhaji over the pav, garnished with lemon slices and coriander. 

Pithale

1/2 cup besan flour (chickpea)
Mustard seeds - 1/2 tsp.
Turmeric - 1/2 tsp.
Asafetida powder - 1 pinch
Green chilly - 2
1 small tomato
Red chilly powder - 1/2 tsp.
Salt
Ghee for frying
2 cups of water

Cut Tomato into small pieces. Cut green chilly into pieces. Set aside. Mix besan and 1/2 cup water to make smooth watery paste. Heat the remaining water so that it is just short of boiling. Heat ghee and fry the mustard seeds until they splutter, then add asafetida, turmeric and green chilly. Add tomato and let it cook for a minute. Add the hot water, salt, red chilly powder and stir well. When the water starts boiling, add besan paste slowly, continuously stirring the water. Let it cook for a minute or two, till it becomes thick. Offer hot. 

Sabhudhana Kichidi

Tapioca Pearl (Sabhudhana) 2 cups
Salt to Taste
Potatoes 3
Roasted Peanuts 1 cup
Buttermilk 1-1/2 cup

For Seasoning: 
Ghee 1 Tbsp.
Mustard seeds 1 tsp
Cumin seeds 1 tsp
2 or 3 Green Chillies

For Garnish: 
Shredded Coconut 3 tsp
Cilantro 1/4 cup

Wash Tapioca and soak the in enough buttermilk just to cover the same. Let it marinate for 4-5 hrs. It absorbs all the buttermilk after some time and creates a nice tangy flavour. Boil, peel and cube the potatoes. Powder the peanuts. In a little hot ghee fry the seeds, chillies, potatoes and salt. Stir in tapioca and mix gently. Let cook for 5 minutes. Gently mix in peanut powder. Garnish with coconut and cilantro and offer hot. 

Sindhi Bhee Vegetable

2 medium stalks bhee (lotus stem)
2 tomatoes grated
1 tsp. ginger grated
1-1/2 tsp asofoetida
1 cup curd fresh
2 green chillies
1 tbsp. coriander chopped
2 cardamoms
2 cloves
1 small stick cinnamon
1/2 tsp. cumin seeds
1 tsp. coriander seeds
1 tsp. red chilli powder
1/2 tsp. garam masala
salt to taste
2 tbsp. ghee

Peel and slice bhee into 3/4" thick slices. Boil in plenty of salted water for 15 minutes or until tender. Drain under running water and set aside. Heat ghee, add seeds and whole spices, allow to splutter. Add ginger and fry for a minute. Add curds, stir till the whiteness disappears. Add all masalas, tomatoes and cook till oil separates. Add 1/2 cup water bring mixture to a boil. Add boiled bhee, stir, cover and simmer till water is absorbed. Offer hot. 

Spicy Misal

For poha:
1 cup poha (flaked or beaten rice)
1 tbsp. peanuts
1/8 tsp. turmeric powder
salt to taste
lemon to taste
1 tbsp. Ghee

For misal:
1 cup small matki (brown kidney bean), soaked overnight
2 med. potatoes boiled
1/2 tsp. black maharashtrian masala
1/2 tsp. garam masala
1 tsp. red chilli powder
salt to taste
1 tsp. asofoetida
1 tsp. crushed ginger
2 tsp. lemon juice
3 tbsp. ghee
4 cups water

To serve:
1 cup farsan mixture (chivda)
2 tbsp. coriander finely chopped
½ tsp. asofoetida
1 lemon cut into bits
10 slices of plain bread

For poha: Wash drain and allow the poha to soften for 15 minutes. Lightly fluff up with fingers to separate grains. Heat ghee and fry the peanuts on low. Add poha, salt, turmeric and stir gently. Cover and allow to heat well. Stir once in between. Add lemon, and toss to spread evenly. Set aside.

For misal: Chop potatoes into big pieces. Wash and drain matki. Boil the matki in plenty of water till tender, but do not allow seeds to burst. Drain and set aside. In one cup water, make paste of all masalas. Heat ghee in a large, deep saucepan, add ginger and stirfry for 1 minute. Add masala paste and mix well. Add potatoes. Stirfry till oil separates. Add boiled drained matki. Add remaining 3 cups water. Allow to boil. Simmer on low for 10- 15 minutes till oil forms layer on top. Add salt and lemon juice.

To serve: In a serving bowl, place a tbsp. of poha on bottom. Spread a tbsp. of farsan over it. Pour a ladle full of misal over it. Garnish with chopped coriander and a piece of lemon, and offer.