Poori is a small, light, crispy-fried, chapati! They are easy to make and fun to eat with a variety of your favorite curries and sides!
Ingredients
1 cup flour
1 tsp salt
1 tsp oil
water
1/4 cup oil
1. Mix flour, salt, oil, and enough water to make a dough. Knead for 8-10 minutes. Roll small amounts of dough into 3" rounds.
2. Heat oil; fry each round in oil until golden brown on both sides, turning once (fry about 30 seconds on each side). Drain on paper towels. Serve hot with your favorite curry!
I am an American married to a South Indian. I love the delicious food that my mother-in-law makes, but I can never seem to get my hands on any authentic South Indian recipes. This blog is simply a collection of dishes I have learned by watching Ammachi ("grandma") in the kitchen. From the heart of our home to yours, I hope you enjoy them as much as we do!
Tomato Curry
This curry is simple and piquant. Because it is easy to prepare and requires few ingredients, it is perfect for a last minute weeknight dinner.
Ingredients
2 Tbsp oil
1/2 tsp mustard seeds
1/2 onion, chopped
1" piece of ginger, peeled and chopped
4 garlic cloves, chopped
1 tsp chili powder
2 Tbsp coriander
1/2 tsp garam masala
1/4 tsp cumin
1 tsp salt
4 tomatoes, chopped
1. Heat oil in medium saucepan; add mustard seeds. When seeds start to pop, add onion, ginger, and garlic; sauté until lightly browned. Add chili powder, coriander, garam masala, cumin, and salt; stir to mix. Add tomatoes; stir and cook 1 minute. Add 2 cups water; simmer until slightly thickened. Serve with rice or chapati.
Ingredients
2 Tbsp oil
1/2 tsp mustard seeds
1/2 onion, chopped
1" piece of ginger, peeled and chopped
4 garlic cloves, chopped
1 tsp chili powder
2 Tbsp coriander
1/2 tsp garam masala
1/4 tsp cumin
1 tsp salt
4 tomatoes, chopped
1. Heat oil in medium saucepan; add mustard seeds. When seeds start to pop, add onion, ginger, and garlic; sauté until lightly browned. Add chili powder, coriander, garam masala, cumin, and salt; stir to mix. Add tomatoes; stir and cook 1 minute. Add 2 cups water; simmer until slightly thickened. Serve with rice or chapati.
Onion Bhajia
Onion Bhajia (ba-jee-a) is a yummy snack of sliced onion that is battered and fried crispy. I love it as a crunchy accompaniment to my meal!
Ingredients
1 onion, sliced
1 cup channa flour (chickpea flour)
1 tsp chili powder
1 tsp salt
1/4 tsp asafoetida powder
water
oil for frying
1. Mix flour, chili powder, salt, asafoetida powder, with enough water to make thick paste. Add onion; stir to mix well.
2. Drop Tbspfuls of the mixture into oil; fry until golden brown, turning as needed. Drain on paper towels. Enjoy as a snack or with a meal!
Ingredients
1 onion, sliced
1 cup channa flour (chickpea flour)
1 tsp chili powder
1 tsp salt
1/4 tsp asafoetida powder
water
oil for frying
1. Mix flour, chili powder, salt, asafoetida powder, with enough water to make thick paste. Add onion; stir to mix well.
2. Drop Tbspfuls of the mixture into oil; fry until golden brown, turning as needed. Drain on paper towels. Enjoy as a snack or with a meal!
Uttappam
Uttappam is a thicker, heartier version of the Rava Dosai. You can leave out the vegetables if you want to, but they do add a good flavor. Uttappam is filling and can be a light meal in itself. If you can't find the rava wheatlets at a local Asian/Indian store, you can use uncooked Cream of Wheat, it is the same stuff!
Ingredients
2 cups rava
water
1 tsp salt
1 green chili, diced
1/2 onion, diced
1" piece of ginger, peeled and diced
1 Tbsp oil
1 tomato, chopped
handful cilantro
1. Mix rava, salt, and enough water to make a thick paste-y batter.
2. Heat oil in small saucepan, add onion, chili, ginger; sauté 3 mins. Add onion mixture to batter along with tomatoes and cilantro; stir to mix well.
3. Heat large skillet; melt a sliver of butter in center of skillet. Pour 1/4 cup of batter mixture into skillet, cook until golden brown on bottom. Flip uttappam and cook until golden on other side. Serve hot!
Ingredients
2 cups rava
water
1 tsp salt
1 green chili, diced
1/2 onion, diced
1" piece of ginger, peeled and diced
1 Tbsp oil
1 tomato, chopped
handful cilantro
1. Mix rava, salt, and enough water to make a thick paste-y batter.
2. Heat oil in small saucepan, add onion, chili, ginger; sauté 3 mins. Add onion mixture to batter along with tomatoes and cilantro; stir to mix well.
3. Heat large skillet; melt a sliver of butter in center of skillet. Pour 1/4 cup of batter mixture into skillet, cook until golden brown on bottom. Flip uttappam and cook until golden on other side. Serve hot!
Egg Kima
Egg Kima (kee-ma) is basically scrambled eggs, South Indian style! My mother-in-law insists it is a lunch dish, but I think it'd be great for breakfast, too!
Ingredients
4 eggs, beaten
2 Tbsp oil
1/2 tsp mustard seeds
1 green chili, diced
1 onion, diced
1" piece of ginger, peeled and diced
1 tsp salt
1/2 cup coconut powder
1. Heat oil in large nonstick skillet; add mustard seeds. When seeds start to pop, add onion, chili, ginger, and salt; sauté until lightly browned. Add beaten eggs and coconut powder; cook, stirring constantly until eggs are cooked through. Enjoy!
Ingredients
4 eggs, beaten
2 Tbsp oil
1/2 tsp mustard seeds
1 green chili, diced
1 onion, diced
1" piece of ginger, peeled and diced
1 tsp salt
1/2 cup coconut powder
1. Heat oil in large nonstick skillet; add mustard seeds. When seeds start to pop, add onion, chili, ginger, and salt; sauté until lightly browned. Add beaten eggs and coconut powder; cook, stirring constantly until eggs are cooked through. Enjoy!
Fish Mole
Fish Mole (mol) is flavorful and mouthwatering! If fish isn't your thing, I think it would end up equally as appetizing with chicken.
Ingredients
1 Tbsp chili powder
1/2 tsp turmeric
2 Tbsp vinegar
1/2 tsp salt
1 lb. white fish fillets (tilapia, halibut, cod, etc.)
1" piece of ginger, peeled, diced
5 garlic cloves, diced
2 Tbsp coriander
1/2 onion, chopped
1 green chili, chopped
water
4 Tbsp oil
2 cups water
1/2 cup coconut milk
1. Mix chili powder, turmeric, vinegar, and salt; apply to fish and allow to marinate for 15-20 minutes.
2. Meanwhile, blend ginger, garlic, coriander, onion, and green chili into a paste in blender, adding water as needed. Set aside.
3. Heat oil in large pan; fry fish until flaky and cooked through, turning once. Remove fish from pan and set aside. To hot oil, add ginger paste; fry for 1 - 2 minutes. Return fish to pan, add water; cook on high 2 - 3 minutes. Reduce heat; simmer on low for 7 - 8 minutes. When sauce is thick, add coconut milk; stir to mix and heat through.
Ingredients
1 Tbsp chili powder
1/2 tsp turmeric
2 Tbsp vinegar
1/2 tsp salt
1 lb. white fish fillets (tilapia, halibut, cod, etc.)
1" piece of ginger, peeled, diced
5 garlic cloves, diced
2 Tbsp coriander
1/2 onion, chopped
1 green chili, chopped
water
4 Tbsp oil
2 cups water
1/2 cup coconut milk
1. Mix chili powder, turmeric, vinegar, and salt; apply to fish and allow to marinate for 15-20 minutes.
2. Meanwhile, blend ginger, garlic, coriander, onion, and green chili into a paste in blender, adding water as needed. Set aside.
3. Heat oil in large pan; fry fish until flaky and cooked through, turning once. Remove fish from pan and set aside. To hot oil, add ginger paste; fry for 1 - 2 minutes. Return fish to pan, add water; cook on high 2 - 3 minutes. Reduce heat; simmer on low for 7 - 8 minutes. When sauce is thick, add coconut milk; stir to mix and heat through.
Dry Coconut Chutney
This dry chutney is mouthwatering and full-flavored, a fabulous addition to any South Indian meal. It is quite salty (which is how I like it!), so you don't need a large quantity to bring a lot of flavor! It is tasty with Idli, Rava Dosai, Vada, and plain Chapati.
Ingredients
2 Tbsp oil
1 onion, minced
2" piece of ginger, peeled, minced
2 1/2 cups dry shredded coconut, unsweetened
2 Tbsp lemon juice
1 Tbsp chili powder
1 Tbsp garlic powder
1 tsp ground black pepper
1/2 tsp cumin
1. Heat oil in large wok or nonstick saucepan; sauté onion and ginger until dark brown, stirring constantly (this may take some time, be patient!).
2. Add coconut, stir to mix; cook 2 minutes. Add lemon juice, stir to mix; cook on low, stirring constantly until coconut is lightly browned and heated through.
3. Add chili powder, garlic powder, pepper, and cumin; cook, stirring constantly, for 2 minutes. Remove from heat and allow to cool for 5 minutes.
4. Puree coconut mixture in blender into a fine powder. Store in airtight container, and enjoy at every opportunity!
Variations:
* Mix 1 tsp of chutney with 1 Tbsp of plain yogurt for a savory dip.
* Mix 4 Tbsp of chutney with 1/2 cup of your favorite salsa to add a scrumptious layer of flavor!
Ingredients
2 Tbsp oil
1 onion, minced
2" piece of ginger, peeled, minced
2 1/2 cups dry shredded coconut, unsweetened
2 Tbsp lemon juice
1 Tbsp chili powder
1 Tbsp garlic powder
1 tsp ground black pepper
1/2 tsp cumin
1. Heat oil in large wok or nonstick saucepan; sauté onion and ginger until dark brown, stirring constantly (this may take some time, be patient!).
2. Add coconut, stir to mix; cook 2 minutes. Add lemon juice, stir to mix; cook on low, stirring constantly until coconut is lightly browned and heated through.
3. Add chili powder, garlic powder, pepper, and cumin; cook, stirring constantly, for 2 minutes. Remove from heat and allow to cool for 5 minutes.
4. Puree coconut mixture in blender into a fine powder. Store in airtight container, and enjoy at every opportunity!
Variations:
* Mix 1 tsp of chutney with 1 Tbsp of plain yogurt for a savory dip.
* Mix 4 Tbsp of chutney with 1/2 cup of your favorite salsa to add a scrumptious layer of flavor!
Vada
Vada (wa-da) is a savory fried dumpling made from the Idli batter. I usually use half of the batter to make Idli and then use the remainder to make this tasty snack.
Ingredients
Idli batter
2 Tbsp rava
1 green chili, diced
1/2 onion, diced
1" piece of ginger, peeled and diced
1 tsp salt
1. Mix rava, chili, onion, ginger, and salt into the Idli batter. Fry by Tbspfuls in hot oil until lightly golden. Drain on paper towels and enjoy!
Rava Dosai (Wheat Pancake)
Rava Dosai (ra-wa do-sa) is basically a thin wheat pancake cooked on a hot, buttered griddle until crispy and served with various jams and chutneys. Unlike traditional American pancakes, it is thin and savory, with a touch of cumin. Instant Rava Dosai packages may be found at local Asian/Indian stores. It is great for breakfast!
Ingredients
2 cups rava (uncooked wheat powder, similar to grits or cream of wheat)
1/2 tsp salt
1/4 tsp yeast
1/2 tsp cumin seeds
water to make batter
1. Mix rava, salt, yeast, and cumin in medium bowl. Stir in water by 1/2 cupfuls until a thin batter forms, mixing thoroughly. Set aside for 1 - 2 hours.
2. Stir batter. Heat large, flat skillet; spread sliver of butter over center of skillet; pour 1/4 cup of batter into center, moving outward in a circular motion as you pour, to form a thin round about 8" in diameter. Cook dosai for 2 - 3 minutes, or until underside is golden brown. Flip dosai and cook for another 2 - 3 minutes, or until lightly golden on the other side. Repeat for remainder of the batter. Relish your dosai by itself or with your favorite chutney!
Tips:
* Bubbles should appear immediately all around as you pour the batter into the skillet. If they don't, you may need to add some water to the rest of the batter and/or increase the heat under your skillet.
* Before you flip the dosai, gently place slivers of butter all around the top, this will help the second side cook more crispy and golden.
* When you can easily slide a spatula under the dosai without it tearing or sticking, then it is ready to flip.
* Don't forget to add fresh butter before pouring each round of batter.
Ingredients
2 cups rava (uncooked wheat powder, similar to grits or cream of wheat)
1/2 tsp salt
1/4 tsp yeast
1/2 tsp cumin seeds
water to make batter
1. Mix rava, salt, yeast, and cumin in medium bowl. Stir in water by 1/2 cupfuls until a thin batter forms, mixing thoroughly. Set aside for 1 - 2 hours.
2. Stir batter. Heat large, flat skillet; spread sliver of butter over center of skillet; pour 1/4 cup of batter into center, moving outward in a circular motion as you pour, to form a thin round about 8" in diameter. Cook dosai for 2 - 3 minutes, or until underside is golden brown. Flip dosai and cook for another 2 - 3 minutes, or until lightly golden on the other side. Repeat for remainder of the batter. Relish your dosai by itself or with your favorite chutney!
Tips:
* Bubbles should appear immediately all around as you pour the batter into the skillet. If they don't, you may need to add some water to the rest of the batter and/or increase the heat under your skillet.
* Before you flip the dosai, gently place slivers of butter all around the top, this will help the second side cook more crispy and golden.
* When you can easily slide a spatula under the dosai without it tearing or sticking, then it is ready to flip.
* Don't forget to add fresh butter before pouring each round of batter.
Sweet Lassi
Lassi is a smooth and heavenly yogurt drink! Great for cooling off the palate after the hot and heavy spices.
Ingredients
1 cup plain yogurt
1/2 cup cold water
3 Tbsp sugar
1/4 tsp salt
1 Tbsp sour cream
2-3 drops vanilla extract
1. Mix all ingredients together with whisk. Enjoy!
1 - 2 servings
Variations:
* Add 4 Tbsp mango juice for a Mango Lassi
* Omit sugar and vanilla extract for a Plain Lassi.
Ingredients
1 cup plain yogurt
1/2 cup cold water
3 Tbsp sugar
1/4 tsp salt
1 Tbsp sour cream
2-3 drops vanilla extract
1. Mix all ingredients together with whisk. Enjoy!
1 - 2 servings
Variations:
* Add 4 Tbsp mango juice for a Mango Lassi
* Omit sugar and vanilla extract for a Plain Lassi.
Idli
Idli (id-lee) are small savory steamed bread cakes made from rice flour and urad dal (black lentil) flour. To make it from scratch requires that the batter sit overnight to rise, for this reason I like to use the instant Idli mix from our local Indian store. To properly prepare Idli, you need an Idli steamer, which is a multi-layered steaming tray with about 18 2" molds for the small steamed cakes. Idli is very enjoyable with Sambar and/or your favorite chutney.
Ingredients
2 cups rice flour
1 cup urad dal flour
1/4 tsp baking soda
1/2 tsp salt
water to make batter
1. Mix flours, baking soda, and salt in medium bowl/container with lid. Stir in water by 1/2 cupfuls until a wet, thick, paste forms, kneading with fingers to mix thoroughly. Cover and set aside to rise overnight.
2. Stir batter. Boil 1" water in large stockpot. Lightly oil steamer molds, spoon 1-2 Tbsp of batter into each mold. Stack trays and place in boiling water; cover and steam for 7 minutes. Idli should be dense, soft, and cooked through. Remove from molds with a spoon and enjoy!
Ingredients
2 cups rice flour
1 cup urad dal flour
1/4 tsp baking soda
1/2 tsp salt
water to make batter
1. Mix flours, baking soda, and salt in medium bowl/container with lid. Stir in water by 1/2 cupfuls until a wet, thick, paste forms, kneading with fingers to mix thoroughly. Cover and set aside to rise overnight.
2. Stir batter. Boil 1" water in large stockpot. Lightly oil steamer molds, spoon 1-2 Tbsp of batter into each mold. Stack trays and place in boiling water; cover and steam for 7 minutes. Idli should be dense, soft, and cooked through. Remove from molds with a spoon and enjoy!
Urylkilnga Curry (Potato Curry)
Urylkilnga (ur-la-kil-inga) Curry is mild and earthy. Similar in flavor to the Mushroom and Egg curries, yet not nearly as spicy and far more subtle. As with the other, it is quite soup-like and is best enjoyed with rice and/or chapati.
Ingredients
1/2 tsp mustard seeds
1/2 onion, diced
1/2 green pepper, diced
1"piece ginger, peeled and diced
2 small potatoes, peeled and chopped
1 tomato, chopped
1 cup water
1/2 cup coconut milk
1. Mix turmeric, coriander, chili powder, cumin, garam masala, cinnamon, and salt with enough water to make a wet paste. Set aside.
2. Heat oil in large saucepan; when hot add mustard seeds. When seeds start to pop, add onion, green pepper, ginger, and potato; sauté for 5-10 minutes, until potato is half-cooked.
3. Add spice paste; saute 1 minute, stirring constantly. Add tomato; saute 1 minute. Add water; stir to mix. Simmer, covered, until potatoes are fully cooked.
Variations:
*Replace potato with small cauliflower florets.
Ingredients
1/4 tsp turmeric
2 Tbsp coriander
1/2 tsp chili powder
1/4 tsp cumin
1/4 tsp garam masala
1/8 tsp cinnamon
1/2 tsp salt
2 Tbsp oil1/2 tsp mustard seeds
1/2 onion, diced
1/2 green pepper, diced
1"piece ginger, peeled and diced
2 small potatoes, peeled and chopped
1 tomato, chopped
1 cup water
1/2 cup coconut milk
1. Mix turmeric, coriander, chili powder, cumin, garam masala, cinnamon, and salt with enough water to make a wet paste. Set aside.
2. Heat oil in large saucepan; when hot add mustard seeds. When seeds start to pop, add onion, green pepper, ginger, and potato; sauté for 5-10 minutes, until potato is half-cooked.
3. Add spice paste; saute 1 minute, stirring constantly. Add tomato; saute 1 minute. Add water; stir to mix. Simmer, covered, until potatoes are fully cooked.
Variations:
*Replace potato with small cauliflower florets.
Sambar (Dal and Vegetable Soup)
Sambar. Epitome of South Indian cuisine. Versatile. Distinctive. Satisfying. This dish is beloved by South Indians, and South Indians-at-heart, everywhere! The key is using a variety of vegetables to suit your taste. Feel free to add, omit, or substitute vegetables based on preference and/or availability. Sambar is tasty with chappati, rice, or idli (coming soon)...or any combination of the three! A few of the ingredients may not be found in a regular grocery store; check at a local Asian/Indian specialty store. Adding plain yogurt to individual servings adds a layer of flavor and cools off the heat, if it's too spicy. Delish!
Ingredients
1 cup toor dal (yellow split peas)
1/2 onion, sliced
5 - 6 baby carrots, quartered
1/4 eggplant, 1" pieces
1/2 cucumber, quartered
1 green banana (plantain), peeled and chopped
4 - 5 drumstick
2 - 3 cups water
dash turmeric
3 Tbsp sambar powder
1/2 tsp asafoetida powder (hing)
1 Tbsp garlic powder
1 Tbsp salt
2 Tbsp oil
1 tsp mustard seeds
1/4 onion, diced
1 green chili, chopped
2 tomatoes, chopped
1. Cook dal, onion, carrots, eggplant, cucumber, green banana, drumstick, and water in pressure cooker on high pressure for 5 minutes. Add turmeric, sambar powder, asafoetida, garlic powder, salt, and tomatoes.
2. Heat oil in large saucepan; add mustard seeds. When seeds start to pop, add onion and chili; saute until browned. Add vegetable mixture along with water to onion mixture; stir to mix. Simmer, uncovered 5 minutes. Serve with rice, chappati, or idli.
Ingredients
1 cup toor dal (yellow split peas)
1/2 onion, sliced
5 - 6 baby carrots, quartered
1/4 eggplant, 1" pieces
1/2 cucumber, quartered
1 green banana (plantain), peeled and chopped
4 - 5 drumstick
2 - 3 cups water
dash turmeric
3 Tbsp sambar powder
1/2 tsp asafoetida powder (hing)
1 Tbsp garlic powder
1 Tbsp salt
2 Tbsp oil
1 tsp mustard seeds
1/4 onion, diced
1 green chili, chopped
2 tomatoes, chopped
1. Cook dal, onion, carrots, eggplant, cucumber, green banana, drumstick, and water in pressure cooker on high pressure for 5 minutes. Add turmeric, sambar powder, asafoetida, garlic powder, salt, and tomatoes.
2. Heat oil in large saucepan; add mustard seeds. When seeds start to pop, add onion and chili; saute until browned. Add vegetable mixture along with water to onion mixture; stir to mix. Simmer, uncovered 5 minutes. Serve with rice, chappati, or idli.
Wet Coconut Chutney
This side is mildly spicy and a fabulous accompaniment to many curries. It is best enjoyed with Idli and/or Sambar.
Ingredients
1 cup shredded coconut, unsweetened
1 green chili, chopped
1" piece ginger, peeled and chopped
1 garlic clove, chopped
1/2 cup yellow split peas
1 Tbsp coconut oil
1 tsp mustard seeds
1. Blend coconut, chili, ginger, garlic, and yellow split peas into a course paste in blender/food processor (add water in small amounts if needed).
2. Heat oil in small saucepan; add mustard seeds. When seeds start to pop, remove from heat. Pour oil over coconut paste and stir to mix. Chill.
Ingredients
1 cup shredded coconut, unsweetened
1 green chili, chopped
1" piece ginger, peeled and chopped
1 garlic clove, chopped
1/2 cup yellow split peas
1 Tbsp coconut oil
1 tsp mustard seeds
1. Blend coconut, chili, ginger, garlic, and yellow split peas into a course paste in blender/food processor (add water in small amounts if needed).
2. Heat oil in small saucepan; add mustard seeds. When seeds start to pop, remove from heat. Pour oil over coconut paste and stir to mix. Chill.
Korzhi Curry (Chicken Curry)
This korzhi (kor-d-hee) curry is savory and distinctive! It works well with drumsticks, thighs, or boneless chicken. This dish is great with chappati and a vegetable side, such as the Beetroot Curry or Vada (coming soon).
Ingredients
1" piece ginger, peeled and diced
2-3 garlic cloves, diced
2 Tbsp oil
1/2 tsp mustard seeds
1 handful curry leaves (if available)
1 tsp salt
1 lb boneless, skinless chicken, cut into 3" chunks
2 cups water
1/2 cup coconut milk
1. Mix coriander, chili powder, turmeric, cumin, cinnamon, and garam masala with enough of the water to form a wet paste. Set aside.
2. Heat oil in large saucepan; when hot add mustard seeds. When seeds start to pop, add onion, garlic, ginger, and curry leaves; sauté until lightly browned. Add salt to speed browning process.
3. Add spice paste; cook for 2 minutes, mixing well. Add chicken; stir to coat. Add water; simmer until chicken is cooked through and no longer pink in center (about 10-15 minutes). Add coconut milk; mix well and heat through. Serve with rice and/or chapati.
Ingredients
2 Tbsp coriander
1 tsp chili powder
1/4 tsp turmeric
1/4 tsp cumin
1/4 tsp cinnamon
1/4 tsp garam masala
2 Tbsp water
1/2 onion, diced1" piece ginger, peeled and diced
2-3 garlic cloves, diced
2 Tbsp oil
1/2 tsp mustard seeds
1 handful curry leaves (if available)
1 tsp salt
1 lb boneless, skinless chicken, cut into 3" chunks
2 cups water
1/2 cup coconut milk
1. Mix coriander, chili powder, turmeric, cumin, cinnamon, and garam masala with enough of the water to form a wet paste. Set aside.
2. Heat oil in large saucepan; when hot add mustard seeds. When seeds start to pop, add onion, garlic, ginger, and curry leaves; sauté until lightly browned. Add salt to speed browning process.
3. Add spice paste; cook for 2 minutes, mixing well. Add chicken; stir to coat. Add water; simmer until chicken is cooked through and no longer pink in center (about 10-15 minutes). Add coconut milk; mix well and heat through. Serve with rice and/or chapati.
Naiappam
Naiappam (n-eye-app-um) is a slightly sweet fried batter, similar to a doughnut. It is a perfect snack on a cold day along with a cup of coffee or tea. Plan ahead, though, because the batter must sit overnight. Look for the rice flour in a local Asian/Indian specialty grocery store.
Ingredients
2 cups rice flour
1/4 cup suger
1/2 tsp baking soda
water
4 - 5 whole cardamoms, shelled and ground
1/4 cup coconut powder, unsweetened
pinch salt
pinch cumin
5 Tbsp oil
1. Mix rice flour, sugar, and baking soda with enough water to form a thick, wet, paste. Cover and let sit overnight.
2. Add cardamom, coconut, salt, and cumin; stir to mix. Let sit for another 2 hours.
3. Fry in oil by Tbsp-fuls until golden brown and crispy on outside. Drain on paper towels and enjoy! Makes about 15 pieces.
Ingredients
2 cups rice flour
1/4 cup suger
1/2 tsp baking soda
water
4 - 5 whole cardamoms, shelled and ground
1/4 cup coconut powder, unsweetened
pinch salt
pinch cumin
5 Tbsp oil
1. Mix rice flour, sugar, and baking soda with enough water to form a thick, wet, paste. Cover and let sit overnight.
2. Add cardamom, coconut, salt, and cumin; stir to mix. Let sit for another 2 hours.
3. Fry in oil by Tbsp-fuls until golden brown and crispy on outside. Drain on paper towels and enjoy! Makes about 15 pieces.
Pickled Shrimp
I am usually not one for pickled foods, but this is just too good to resist! It is tangy, spicy hot, and simply addictive! The longer you allow it to sit, the more the flavors mingle. If you aren't a regular with the pickling process (and thus don't have the glass canning jars lying around), you will find that a cleaned out jam jar will work just fine for storing this yummy side! It is good hot or cold.
Ingredients
5 garlic cloves, slivered
Ingredients
3 Tbsp oil
1 tsp mustard seeds
3" piece of ginger, peeled and diced5 garlic cloves, slivered
1/2 onion, diced
1 Tbsp fenugreek seeds
1 1/2 Tbsp coriander
1 tsp chili powder
1/2 tsp turmeric
1 tsp pepper
2 cups shrimp, cooked, tailed, and deveined
1 tsp fish sauce
3 tsp vinegar
1. Heat oil; when hot add mustard seeds. When seeds start to pop, add onion, garlic, and ginger. Fry until lightly browned.
2. Add fenugreek, coriander, chili powder, turmeric, and pepper; stir to mix. Add shrimp; saute 1 minute. Add fish sauce and vinegar; stir to mix.
3. Enjoy one serving immediately, if desired. Store the remainder in airtight glass jar for several days to pickle.
Egg Curry
Another house favorite, this delectable curry is suitable for any meal. I love how the eggs soak up the rich flavor of the sauce! When preparing this, start off with one hardboiled egg per person. If you need more, simply add them in and let them sit in the sauce for a few minutes to heat and soak up flavor before serving. Great with chappati and/or rice.
Ingredients
hardboiled eggs, one per person
1 green chili, chopped
1/2 onion, chopped
2" piece of ginger, peeled and chopped
2 - 3 garlic cloves, diced
2 tomatoes, chopped
2 Tbsp oil
salt to taste
1 tsp mustard seeds
1/4 tsp garam masala
1 tsp cumin
1/4 tsp turmeric
2 Tbsp coriander
1 tsp chili powder
2 cups water
1/2 cup coconut milk
1. Peel eggs; poke eggs repeatedly with fork on all sides (this allows the curry sauce to deeply flavor the eggs). Set aside.
2. Heat oil; when hot add mustard seeds. When seeds start to pop, add onion, green chili, ginger, garlic, and salt; saute until browned.
3. Add tomatoes, garam masala, cumin, turmeric, coriander, and chili powder; saute 2 minutes. Add water; stir to mix.
4. Add eggs; allow to simmer until curry thickens, turning eggs occasionally to cover all sides. Add coconut milk; stir to mix. Serve hot and enjoy!
Ingredients
hardboiled eggs, one per person
1 green chili, chopped
1/2 onion, chopped
2" piece of ginger, peeled and chopped
2 - 3 garlic cloves, diced
2 tomatoes, chopped
2 Tbsp oil
salt to taste
1 tsp mustard seeds
1/4 tsp garam masala
1 tsp cumin
1/4 tsp turmeric
2 Tbsp coriander
1 tsp chili powder
2 cups water
1/2 cup coconut milk
1. Peel eggs; poke eggs repeatedly with fork on all sides (this allows the curry sauce to deeply flavor the eggs). Set aside.
2. Heat oil; when hot add mustard seeds. When seeds start to pop, add onion, green chili, ginger, garlic, and salt; saute until browned.
3. Add tomatoes, garam masala, cumin, turmeric, coriander, and chili powder; saute 2 minutes. Add water; stir to mix.
4. Add eggs; allow to simmer until curry thickens, turning eggs occasionally to cover all sides. Add coconut milk; stir to mix. Serve hot and enjoy!
Avial (Vegetable and Coconut Stew)
Avial (a-vee-al) changes every time you make it depending on what vegetables you have on hand. It is a traditional and beloved South Indian dish, served on holidays and festivals. This recipe is how we made it once, if you want to omit, add, or substitute vegetables, feel free to make it your own! It is great just by itself, but can also be eaten with chappati.
Ingredients
1 potato, peeled and chopped into 1" pieces
1/2 eggplant, chopped 1" pieces
1 green banana (plantain), peeled and chopped into 1" pieces
6 - 7 drumstick
5 - 6 baby carrots, quartered
5 - 6 cauliflower florets
2 cups water
1 cup shredded coconut, unsweetened
1/2 onion, chopped
1 green chili, chopped
2 tomatoes, chopped
3 garlic cloves, chopped
1 tsp cumin
1 tsp salt
1/2 tsp turmeric
1 Tbsp coconut oil
Fresh cilantro
1. Boil potato, eggplant, green banana, drumstick, carrots, and cauliflower in water until half-cooked.
2. Add onion, chili, tomatoes, garlic, cumin, salt, and turmeric; stir to mix. Add coconut; cook until vegetables are soft. Add coconut oil; stir to mix. Garnish with cilantro and enjoy!
Ingredients
1 potato, peeled and chopped into 1" pieces
1/2 eggplant, chopped 1" pieces
1 green banana (plantain), peeled and chopped into 1" pieces
6 - 7 drumstick
5 - 6 baby carrots, quartered
5 - 6 cauliflower florets
2 cups water
1 cup shredded coconut, unsweetened
1/2 onion, chopped
1 green chili, chopped
2 tomatoes, chopped
3 garlic cloves, chopped
1 tsp cumin
1 tsp salt
1/2 tsp turmeric
1 Tbsp coconut oil
Fresh cilantro
1. Boil potato, eggplant, green banana, drumstick, carrots, and cauliflower in water until half-cooked.
2. Add onion, chili, tomatoes, garlic, cumin, salt, and turmeric; stir to mix. Add coconut; cook until vegetables are soft. Add coconut oil; stir to mix. Garnish with cilantro and enjoy!
Chapati (Unleavened flatbread)
Simple, easy, and delicious, chapati is a staple part of the daily South Indian diet, much like tortillas are to Mexicans. To properly enjoy chapati, you should tear off a small piece and dip it in the curry, using it to wrap and pick up the chunks of vegetables, meat, etc. For a yummy snack, spread a freshly cooked chapati with butter, sprinkle with sugar, and roll it up (my son's favorite!).
Ingredients
3 cups flour
pinch salt
water
1. Mix flour and salt together in medium bowl. Add water by 1/2 cupfuls until a firm dough forms, kneading in between to mix.
2. Knead for 8 minutes.
3. Make 1-2" diameter balls, flatten slightly and coat with flour. Roll out into 6" rounds, sprinkling with flour as needed. (It is helpful to use a long, thin French rolling pin)
4. Place one chapati on hot griddle for 5 seconds then flip, allow small bubbles to form; flip again and allow large bubbles to form, pressing lightly around chapati with spatula. Remove to container and spread with a little butter. Repeat for remaining chapatis, placing the cooked ones in a single pile in container to keep warm. Serve hot with your favorite curry!
Ingredients
3 cups flour
pinch salt
water
1. Mix flour and salt together in medium bowl. Add water by 1/2 cupfuls until a firm dough forms, kneading in between to mix.
2. Knead for 8 minutes.
3. Make 1-2" diameter balls, flatten slightly and coat with flour. Roll out into 6" rounds, sprinkling with flour as needed. (It is helpful to use a long, thin French rolling pin)
4. Place one chapati on hot griddle for 5 seconds then flip, allow small bubbles to form; flip again and allow large bubbles to form, pressing lightly around chapati with spatula. Remove to container and spread with a little butter. Repeat for remaining chapatis, placing the cooked ones in a single pile in container to keep warm. Serve hot with your favorite curry!
Upama
Upama is a popular breakfast in Southern India. It starts as wheat in a form like dry grits or cream of wheat; the end product is thick and sticky, yet dry (not like porridge). When cooked properly, you should be able to shape the upama into a ball with your fingers! Though a savory dish, upama is particularly scrumptious with sliced banana. But don't take my word for it...try it for yourself!
Ingredients
2 Tbsp oil
1 tsp mustard seeds
1/2 cup coconut powder (unsweetened)
2 cups water
1 cup raisins
1 cup rawa (wheat)
1 tsp lemon juice
1. Heat oil in medium nonstick saucepan; when hot, add mustard seeds. When seeds start to pop, add onion, ginger, and chili; saute until lightly browned. Add salt to speed the browning.
2. Add coconut and water; stir to mix. Add raisins and rawa; simmer until water is absorbed, stirring constantly. Add lemon juice; stir to mix.
3. Upama is properly cooked when it naturally forms into clumps as you stir. Enjoy by itself or with sliced banana!
Ingredients
2 Tbsp oil
1 tsp mustard seeds
1 onion, diced
1 green chili, diced
1" piece ginger, peeled and diced
1/2 tsp salt1/2 cup coconut powder (unsweetened)
2 cups water
1 cup raisins
1 cup rawa (wheat)
1 tsp lemon juice
1. Heat oil in medium nonstick saucepan; when hot, add mustard seeds. When seeds start to pop, add onion, ginger, and chili; saute until lightly browned. Add salt to speed the browning.
2. Add coconut and water; stir to mix. Add raisins and rawa; simmer until water is absorbed, stirring constantly. Add lemon juice; stir to mix.
3. Upama is properly cooked when it naturally forms into clumps as you stir. Enjoy by itself or with sliced banana!
Green Banana Thoren (Dry Curry)
This Thoren (tor-in), or dry curry, is mild and pleasant. It is substantial enough to hold it's own as a main dish, served with chapati, and just as tasty as a mild sidekick to a spicier curry. Look for green bananas/plantains in the exotic fruit section of your local grocery store (usually around the pineapples, mangoes, and kiwis). The skin of the green banana is much thicker than that of it's yellow brother, and will probably need to be cut off. Also, don't expect this dish to be sweet, as green bananas are not!
Ingredients
2 Tbsp oil
1/2 tsp mustard seeds
1-2 green bananas, peeled and diced
1/2 onion, diced
1 green chili, diced
1 tsp salt
1/2 tsp turmeric
1/2 tsp garlic powder
1/2 cup coconut powder
1. Soak green banana pieces in water; set aside.
2. Heat oil in large wok/nonstick saucepan; add mustard seeds. When seeds start to pop, add onion, chili, and salt; sauté until lightly browned. Drain green banana, add to onion mixture; stir to mix. Add turmeric, garlic powder, and coconut; stir to mix. Cook, stirring constantly, until heated through.
Variations:
*Replace green banana with green beans for a similar thoren, equally good!
Ingredients
2 Tbsp oil
1/2 tsp mustard seeds
1-2 green bananas, peeled and diced
1/2 onion, diced
1 green chili, diced
1 tsp salt
1/2 tsp turmeric
1/2 tsp garlic powder
1/2 cup coconut powder
1. Soak green banana pieces in water; set aside.
2. Heat oil in large wok/nonstick saucepan; add mustard seeds. When seeds start to pop, add onion, chili, and salt; sauté until lightly browned. Drain green banana, add to onion mixture; stir to mix. Add turmeric, garlic powder, and coconut; stir to mix. Cook, stirring constantly, until heated through.
Variations:
*Replace green banana with green beans for a similar thoren, equally good!
Unyappum
If one were to take banana bread batter and fry it, that would be a close cousin to Unyappum. It is a slightly sweet fried dumpling that works great as a snack with coffee or tea.
Ingredients
1/2 cup sugar cane, slivered
1 banana, peeled & chopped
1 Tbsp ghee/butter
1 cup all-purpose flour
1 tsp baking soda
pinch of salt
1 tsp ground cardemom (3-4 whole)
1 cup water
1/4 cup oil for frying
1. Remove green casing from cardemoms by lightly crushing them with a mortar and pestel; then grind the inner black part into a course powder. Set aside.
2. Blend sugar cane and banana with mixer until smooth. Add flour, ghee, baking soda, salt, and water; mix until smooth. Stir in cardemom. Let stand for 30 minutes.
3. Heat oil in small fry pan; add generous Tbsp-fuls of banana mixture to hot oil and fry until golden brown and crispy on the outside. Drain on paper towels to cool. Enjoy!
Ingredients
1/2 cup sugar cane, slivered
1 banana, peeled & chopped
1 Tbsp ghee/butter
1 cup all-purpose flour
1 tsp baking soda
pinch of salt
1 tsp ground cardemom (3-4 whole)
1 cup water
1/4 cup oil for frying
1. Remove green casing from cardemoms by lightly crushing them with a mortar and pestel; then grind the inner black part into a course powder. Set aside.
2. Blend sugar cane and banana with mixer until smooth. Add flour, ghee, baking soda, salt, and water; mix until smooth. Stir in cardemom. Let stand for 30 minutes.
3. Heat oil in small fry pan; add generous Tbsp-fuls of banana mixture to hot oil and fry until golden brown and crispy on the outside. Drain on paper towels to cool. Enjoy!
Vegetable Cutlet
This is a tasty snack! Savory and hearty, it will warm and satisfy.
Ingredients
2-3 potatoes, peeled and chopped
2 Tbsp oil
1/2 onion, minced
1 green chili, minced
1" piece of ginger, peeled and minced
1 tsp garlic powder
1 tsp salt
2 eggs, beaten
1 cup bread crumbs
oil for frying
1. Boil potatoes until soft; mash and set aside.
2. Heat oil; add onion, chili, and ginger. Saute for 3 mins; add garlic powder and salt. Add mashed potatoes to onion mixture; stir to mix well.
3. Form potato mixture into 3" diameter patties. Coat with egg and then bread crumbs. Fry in oil until golden on all sides. Drain on paper towels. Enjoy hot!
Variations:
*Add minced carrots and/or cauliflower along with onion and chili in second step.
Ingredients
2-3 potatoes, peeled and chopped
2 Tbsp oil
1/2 onion, minced
1 green chili, minced
1" piece of ginger, peeled and minced
1 tsp garlic powder
1 tsp salt
2 eggs, beaten
1 cup bread crumbs
oil for frying
1. Boil potatoes until soft; mash and set aside.
2. Heat oil; add onion, chili, and ginger. Saute for 3 mins; add garlic powder and salt. Add mashed potatoes to onion mixture; stir to mix well.
3. Form potato mixture into 3" diameter patties. Coat with egg and then bread crumbs. Fry in oil until golden on all sides. Drain on paper towels. Enjoy hot!
Variations:
*Add minced carrots and/or cauliflower along with onion and chili in second step.
Okra Curry
This curry is hearty and thick, a nice meal for a cold day with hot chapati! Fresh okra is best, as the extra water from the frozen variety can make the first step take longer. The more you cut okra, the stickier it gets, so after removing the stem, only cut each okra into two or three pieces.
Ingredients
4 Tbsp oil
2 cups okra, chopped
1 green chili, chopped
1/2 onion, chopped
2" piece of ginger, peeled and chopped
1 tsp chili powder
2 Tbsp coriander
1/2 tsp turmeric
1/4 tsp garam masala
1 tsp salt
2 tomatoes, chopped
1 cup water
1/2 cup coconut milk
1. Heat oil in large saucepan; add okra, cook until browned and not sticky. Remove okra from pan and set aside.
2. To hot oil add onion, chili, and ginger; sauté until lightly browned. Add chili powder, coriander, turmeric, gram masala, and salt; stir to mix. Add tomatoes; stir. Add water; simmer 1-2 mins. Add okra and coconut milk; stir and heat through.
Ingredients
4 Tbsp oil
2 cups okra, chopped
1 green chili, chopped
1/2 onion, chopped
2" piece of ginger, peeled and chopped
1 tsp chili powder
2 Tbsp coriander
1/2 tsp turmeric
1/4 tsp garam masala
1 tsp salt
2 tomatoes, chopped
1 cup water
1/2 cup coconut milk
1. Heat oil in large saucepan; add okra, cook until browned and not sticky. Remove okra from pan and set aside.
2. To hot oil add onion, chili, and ginger; sauté until lightly browned. Add chili powder, coriander, turmeric, gram masala, and salt; stir to mix. Add tomatoes; stir. Add water; simmer 1-2 mins. Add okra and coconut milk; stir and heat through.
Fried Rice
This fried rice recipe is a delicious way to use up leftover vegetables and/or rice. Feel free to add 1/2 cup of diced green beans, broccoli, cauliflower, green peppers, cucumbers, carrots, peas, etc. along with the onion, chili, and ginger. This dish is a perfect side dish, but it's also delicious and satisfying enough to be a main.
Ingredients
2 cups rice
1/2 onion, chopped
1" piece of ginger, peeled and chopped
5-6 garlic cloves, chopped
1 tsp chili powder
handful cashews, unsalted (optional)
handful raisins (optional)
1/2 tsp turmeric
1/4 tsp cinnamon
3 eggs, beaten
salt and pepper to taste
handful of fresh cilantro
1. Soak rice in 4 cups water for 30 mins. Drain; boil in 3 cups water, salt, and oil for 5 mins (or until rice is cooked). Drain; set aside.
2. Heat oil in large wok/saucepan; add mustard seeds. When seeds start to pop, add onion, chili, ginger, and garlic; sauté until lightly browned. Add cashews and raisins; stir to mix. Add rice, turmeric, and cinnamon; stir to mix. Cover, cook on low heat until rice is hot through (3-5 mins).
3. Meanwhile, scramble beaten eggs in small skillet with salt and pepper. Add to rice, stir gently to mix. Garnish with cilantro.
Ingredients
2 cups rice
1 tsp salt
1 tsp oil
3 tbsp oil
1/2 tsp mustard seeds
1 green chili, chopped1/2 onion, chopped
1" piece of ginger, peeled and chopped
5-6 garlic cloves, chopped
1 tsp chili powder
handful cashews, unsalted (optional)
handful raisins (optional)
1/2 tsp turmeric
1/4 tsp cinnamon
3 eggs, beaten
salt and pepper to taste
handful of fresh cilantro
1. Soak rice in 4 cups water for 30 mins. Drain; boil in 3 cups water, salt, and oil for 5 mins (or until rice is cooked). Drain; set aside.
2. Heat oil in large wok/saucepan; add mustard seeds. When seeds start to pop, add onion, chili, ginger, and garlic; sauté until lightly browned. Add cashews and raisins; stir to mix. Add rice, turmeric, and cinnamon; stir to mix. Cover, cook on low heat until rice is hot through (3-5 mins).
3. Meanwhile, scramble beaten eggs in small skillet with salt and pepper. Add to rice, stir gently to mix. Garnish with cilantro.
Palak Paneer (Spinach and Cheese Curry)
This is a delicious dish of chopped spinach and paneer cheese with a not-too-hot blend of spices. It is thick and savory. Great with chappati! Paneer is a firm curd cheese that can usually be found in Asian specialty stores, Whole Foods, or ethnic sections of your local grocery store. If you can't find it, I've found that extra firm tofu works as a good substitute.
Ingredients
1/2 onion, chopped
1" piece ginger, peeled and diced
1/2 green chili, chopped
1-2 Tbsp water
2 Tbsp oil
1 cup paneer cheese (or extra firm tofu substitute), chopped into 1/2" cubes
1 tsp mustard seeds
dash turmeric
3 cups baby spinach, shredded
1/2 Tbsp garlic powder
1 Tbsp salt
1. Puree chili, onion, ginger and water in blender until it forms a thick paste. Set aside.
2. Heat oil in large saucepan; fry paneer until golden brown and crispy on the outside. Remove paneer, leave oil in pan.
3. To hot oil, add mustard seeds. When the seeds start to pop, add the onion paste and turmeric; heat through.
4. Add spinach; cook 1 minute. Add garlic powder and salt; cook until spinach is wilted and heated through. Add paneer; heat through.
Ingredients
1/2 onion, chopped
1" piece ginger, peeled and diced
1/2 green chili, chopped
1-2 Tbsp water
2 Tbsp oil
1 cup paneer cheese (or extra firm tofu substitute), chopped into 1/2" cubes
1 tsp mustard seeds
dash turmeric
3 cups baby spinach, shredded
1/2 Tbsp garlic powder
1 Tbsp salt
1. Puree chili, onion, ginger and water in blender until it forms a thick paste. Set aside.
2. Heat oil in large saucepan; fry paneer until golden brown and crispy on the outside. Remove paneer, leave oil in pan.
3. To hot oil, add mustard seeds. When the seeds start to pop, add the onion paste and turmeric; heat through.
4. Add spinach; cook 1 minute. Add garlic powder and salt; cook until spinach is wilted and heated through. Add paneer; heat through.
Fried Fish
This marinade is spicy and delicious! I think it would work just as well on chicken or beef. Great as a side dish along with another curry and rice or chappati.
Ingredients
1 lb. white fish fillets (tilapia, halibut, cod, etc.)
1/2 Tbsp chili powder
1/2 Tbsp turmeric
1/2 Tbsp garlic powder
1/2 Tbsp salt
1 Tbsp lemon juice
3-4 Tbsp water
1. Mix all spices, lemon juice, and water into a watery paste. Apply to uncooked fish fillets; allow to marinate for 30 minutes.
2. Fry or bake and enjoy!
Ingredients
1 lb. white fish fillets (tilapia, halibut, cod, etc.)
1/2 Tbsp chili powder
1/2 Tbsp turmeric
1/2 Tbsp garlic powder
1/2 Tbsp salt
1 Tbsp lemon juice
3-4 Tbsp water
1. Mix all spices, lemon juice, and water into a watery paste. Apply to uncooked fish fillets; allow to marinate for 30 minutes.
2. Fry or bake and enjoy!
Channa Masala (Chickpea Curry)
I never liked garbanzo beans until I had this dish! The beans get soft, but not mushy and the spices make it just heavenly! I like to eat it with chappati and a side of plain yogurt.
Ingredients
2 cups channa/chickpeas/garbanzo beans, soaked overnight
1 1/2 cups water
1 tsp salt
1/2 Tbsp oil
dash turmeric
1/2 Tbsp garlic powder
3 Tbsp oil
1/2 Tbsp mustard seeds
1/2 onion, chopped
1/2 Tbsp salt
1/2 Tbsp chili powder
2 Tbsp coriander
3 tomatoes, chopped
1. Cook channa in pressure cooker with water, salt and oil for 10 minutes on high pressure. When cooked, add turmeric and garlic powder.
2. Heat oil in large saucepan, add mustard seeds. When seeds start to pop, add onion and salt; saute until browned.
3. Add chili powder and coriander; saute 1 minute. Add channa with water and tomatoes; boil until 1/2 of water is evaporated, about 10 minutes.
Ingredients
2 cups channa/chickpeas/garbanzo beans, soaked overnight
1 1/2 cups water
1 tsp salt
1/2 Tbsp oil
dash turmeric
1/2 Tbsp garlic powder
3 Tbsp oil
1/2 Tbsp mustard seeds
1/2 onion, chopped
1/2 Tbsp salt
1/2 Tbsp chili powder
2 Tbsp coriander
3 tomatoes, chopped
1. Cook channa in pressure cooker with water, salt and oil for 10 minutes on high pressure. When cooked, add turmeric and garlic powder.
2. Heat oil in large saucepan, add mustard seeds. When seeds start to pop, add onion and salt; saute until browned.
3. Add chili powder and coriander; saute 1 minute. Add channa with water and tomatoes; boil until 1/2 of water is evaporated, about 10 minutes.
Mushroom Curry
This is easily one of my favorite curries ever! I can eat it for breakfast, lunch, or dinner! It is smooth, yet with a substantial kick. For variety, I sometimes add in small chunks of lightly fried paneer cheese. Because this curry is quite runny, you might consider serving it with rice and chappati. I enjoy the spiciness, but if it is too hot for you, cut the amount of chili powder in half, remove the seeds of the green chili, and/or add more coconut milk. You don't want to miss the great flavors of this dish!
Ingredients
3 Tbsp oil
1 Tbsp mustard seeds
3 cups mushrooms, diced
1/2 onion, diced
1 inch piece of ginger, minced
2 tomatoes, diced
1/2 green pepper, diced
1 tsp turmeric
2 1/2 Tbsp coriander
1 Tbsp chili powder
1 tsp garlic powder
2 cups water
3/4 cup coconut milk
Fresh cilantro
1. Heat oil in medium saucepan; add mustard seeds. When seeds start to pop, add onion, ginger, and green pepper; saute until browned.
2. Add tomatoes; cook 1 minute. Add turmeric, coriander, chili powder, and garlic powder; cook 1 minute. Add mushrooms; cook 1 minute.
3. Add water and salt to taste; simmer 10 minutes. Stir in coconut milk; cook until heated through.
Garnish with fresh cilantro. Serve with hot chappati/tortillas.
Ingredients
3 Tbsp oil
1 Tbsp mustard seeds
3 cups mushrooms, diced
1/2 onion, diced
1 inch piece of ginger, minced
2 tomatoes, diced
1/2 green pepper, diced
1 tsp turmeric
2 1/2 Tbsp coriander
1 Tbsp chili powder
1 tsp garlic powder
2 cups water
3/4 cup coconut milk
Fresh cilantro
1. Heat oil in medium saucepan; add mustard seeds. When seeds start to pop, add onion, ginger, and green pepper; saute until browned.
2. Add tomatoes; cook 1 minute. Add turmeric, coriander, chili powder, and garlic powder; cook 1 minute. Add mushrooms; cook 1 minute.
3. Add water and salt to taste; simmer 10 minutes. Stir in coconut milk; cook until heated through.
Garnish with fresh cilantro. Serve with hot chappati/tortillas.
Green Pea Curry
Green peas are not my favorite vegetable. But this is one dish I love with them! There is a fullness of flavor, which the peas soak up beautifully, without being hot'n'spicy. Great with chappati.
Ingredients
3 Tbsp oil
1 Tbsp mustard seeds
1/4 onion, minced
1 inch piece of ginger root, minced
3 Tbsp ground coriander
2 Tbsp chili powder
1 Tbsp garlic powder
1/2 Tbsp garam masala
1 package frozen peas, thawed
2 tomatoes, chopped
1 1/2 cups water
2 Tbsp mayonaise
Salt to taste
1. Heat oil in large saucepan; add mustard seeds. When seeds start to pop, add onion and ginger; saute until browned.
2. Add coriander, chili powder, garlic powder, garam masala, peas, tomatoes, and water. Bring to boil; simmer until 1/2 the water is evaporated (about 10 - 15 mins).
3. Add mayo and salt; simmer until heated through.
Serve with hot chappati/tortillas.
Ingredients
3 Tbsp oil
1 Tbsp mustard seeds
1/4 onion, minced
1 inch piece of ginger root, minced
3 Tbsp ground coriander
2 Tbsp chili powder
1 Tbsp garlic powder
1/2 Tbsp garam masala
1 package frozen peas, thawed
2 tomatoes, chopped
1 1/2 cups water
2 Tbsp mayonaise
Salt to taste
1. Heat oil in large saucepan; add mustard seeds. When seeds start to pop, add onion and ginger; saute until browned.
2. Add coriander, chili powder, garlic powder, garam masala, peas, tomatoes, and water. Bring to boil; simmer until 1/2 the water is evaporated (about 10 - 15 mins).
3. Add mayo and salt; simmer until heated through.
Serve with hot chappati/tortillas.
Yogurt Curry
Eaters beware: this yogurt curry has quite a bite! It is smooth and cool in the mouth, with a bit of fire in the throat! But don't let that throw you off, it is delicious and a great accompaniment to many of the other curries. If you simply can't stand the heat, you may add extra yogurt and/or reduce the amount of chili powder.
Ingredients
2 cups plain yogurt
2 cups water
2 Tbsp oil
1 tsp mustard seeds
1/4 onion, minced
2 Tbsp fenugreek seeds
1/2 Tbsp curry powder
1/2 Tbsp ground cumin
1 Tbsp chili powder 1 tomato, diced
Fresh cilantro leaves, chopped
1. Mix yogurt and water with a whisk until smooth. Warm over low heat in small saucepan (do not boil). Set aside.
2. Heat oil in small skillet; add mustard seeds. When seeds start to pop, add onion and fenugreek; saute until browned.
3. Add curry powder, cumin, chili powder and tomato; stir to mix. Saute until heated through.
4. Add seasoning mixture to yogurt. Garnish with fresh cilantro.
Ingredients
2 cups plain yogurt
2 cups water
2 Tbsp oil
1 tsp mustard seeds
1/4 onion, minced
2 Tbsp fenugreek seeds
1/2 Tbsp curry powder
1/2 Tbsp ground cumin
1 Tbsp chili powder 1 tomato, diced
Fresh cilantro leaves, chopped
1. Mix yogurt and water with a whisk until smooth. Warm over low heat in small saucepan (do not boil). Set aside.
2. Heat oil in small skillet; add mustard seeds. When seeds start to pop, add onion and fenugreek; saute until browned.
3. Add curry powder, cumin, chili powder and tomato; stir to mix. Saute until heated through.
4. Add seasoning mixture to yogurt. Garnish with fresh cilantro.
Beetroot Thoren (Dry Curry)
This dish is a slightly sweet, slightly spicy sidekick that is a refreshing and visually striking accompaniment. The important thing is to get the beets and their greens shredded very fine. And PLEASE wear an apron for this...unless, of course, purple splatters are your style. There is no liquid in this curry, so it will be dry. And very purple. Enjoy!
Ingredients
2 Tbsp oil
1/2 Tbsp mustard seeds
1/2 onion, shredded
1 green chili, minced
2 large beets, shredded
Beet greens, chopped
1/2 Tbsp curry powder
1/2 Tbsp garlic powder
1 Tbsp salt
2 cups shredded coconut (unsweetened)
1. Heat oil in large skillet; add mustard seeds. When seeds start to pop, add onion and chilies; cook until browned.
2. Add beets, greens, curry powder, garlic powder, salt, and coconut. Cook, stirring constantly, until heated through and beets are tender.
Ingredients
2 Tbsp oil
1/2 Tbsp mustard seeds
1/2 onion, shredded
1 green chili, minced
2 large beets, shredded
Beet greens, chopped
1/2 Tbsp curry powder
1/2 Tbsp garlic powder
1 Tbsp salt
2 cups shredded coconut (unsweetened)
1. Heat oil in large skillet; add mustard seeds. When seeds start to pop, add onion and chilies; cook until browned.
2. Add beets, greens, curry powder, garlic powder, salt, and coconut. Cook, stirring constantly, until heated through and beets are tender.
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