www.syvum.com (Jhatpat Bhindi) 300 grams (about 12 oz.

) Bhindi cut into small (1/4") pieces 1 cup(s) onion sliced finely 3 tablespoon(s) oil 1 teaspoon(s) each of red chili powder, coriander powder and cumin powder teaspoon(s) each of turmeric powder and hot spice mix (garam masala) powder 2 green chili(es) slit a squeeze of lemon and salt to taste 1. Heat oil on medium level in a pan for about 2 minute(s). 2. Add onions, and stir fry on medium level for about 4 minutes or till they are very lightly browned. Add red chili powder, turmeric powder, coriander powder, cumin powder and garam masala. Fry again for a few seconds. 3. Add the Bhindi and the slit green chili(es). Add a dash of lemon and sprinkle salt to taste. Mix well. Cover and cook on low heat for about 5 minutes or till the Bhindi is cooked but firm. Red Hot Potatoes (Batata Song)

4 big potatoes boiled and cut into cubes 2 medium onion(s) sliced finely 1 big tomato(es) chopped finely 1 teaspoon(s) red chili powder or as per taste teaspoon(s) tamarind paste or as per taste 4 tablespoons oil salt to taste 1. Heat oil on medium level in a pan for about 2 minute(s). Add finely sliced onions and fry on medium heat till they are lightly browned. Now add red chilli powder and fry for a few more seconds on low heat till you get a good roasted aroma. 2. Add chopped tomatoes and fry again on medium / low heat for 3 minute(s) or till the tomatoes are tender and the oil has left the sides of the pan. 3. Add now the tamarind paste and the boiled potato cubes. Sprinkle some water and salt to taste. Mix thoroughly. Cover and keep on low heat for about 4 minutes. Begun and Potato Curry 4 medium beguns sliced 4 medium potatoes peeled and sliced 4 medium tomatoes sliced 1 teaspoon(s) each of red chilli, turmeric, coriander and cumin powders 1 teaspoon(s) hot spice mix (garam masala) powder (optional) 4 tablespoons oil 4 cups water sugar and salt to taste finely chopped coriander leaves to garnish 1. Heat oil in a pan. Add the tomatoes, spices and little sugar. Fry on medium heat for 3 minute(s) till the tomatoes are soft. 2. Add potatoes and beguns. Fry again for about 5 minutes. 3. Add the water and cook covered on medium / low heat for 4 minutes or till the vegetables are cooked. Garnish with finely chopped coriander leaves before serving.

Mixed Vegetable Stew 4 teacups chopped mixed vegetables (potatoes, carrots, cauliflower, french beans, and green bell peppers) 2 medium onion(s) sliced 4 tablespoons oil 4 whole green cardamoms 4 whole cloves 1" cinnamon stick(s)

2 green chilli(es) slit 2 teaspoon(s) ginger cut into strips (juliennes) 1 teaspoon(s) black peppercorns coarsely crushed 2 cup(s) coconut milk (canned unsweetened coconut milk is available in Asian markets) 2 cup(s) water A few curry leaves and salt to taste

1. Heat the oil in a pan on medium level till it is hot. Add the green cardamoms, cloves and cinnamon. Fry for a few seconds. Now add the green chilli(es), ginger and the sliced onions. Saute on medium heat for 2 minute(s) or till the onions are transparent and soft. 2. Add the mixed vegetables, curry leaves, salt and water. Cover and cook on low heat for 15 minutes or till the vegetables are cooked.. 3. Add the peppercorns and the coconut milk. Simmer on very low heat (so that the coconut milk does not curdle) for about 1 minute(s). Goanese Vegetable Curry 4 cups chopped mixed vegetables (potatoes, carrots, cauliflower, french beans, and shelled green peas) 2 medium onion(s) chopped 1" piece ginger chopped 2 flake(s) garlic chopped 2 green chilli(es) chopped 1 teaspoon(s) hot spice mix (garam masala) (optional) 2 cup(s) coconut milk (canned unsweetened coconut milk is available in Asian / Indian markets) 1 cup(s) water 3 tablespoons butter / ghee (clarified butter) salt to taste finely chopped coriander leaves to garnish. 1. Parboil the chopped vegetables and keep aside. Heat half the quantity of butter / ghee (clarified butter) in a pan on medium level till it is hot. Add the chopped onion(s). Saute on medium heat for 4 minutes or till the onions are transparent and soft. Now, add the chopped ginger, garlic and green chilli(es). Stir fry briefly for a few seconds. Let it cool. Grind this to a fine paste. Keep aside. 2. Heat the remaining quantity of butter / ghee (clarified butter) in the same pan. Stir fry the paste on medium level till all the water has evaporated and the butter / ghee has left the sides of the pan. Now, add the parboiled vegetables and salt. Mix well. Cover and cook on medium / low heat for 3 minutes or till the vegetables are fully cooked. 3. Add the garam masala (optional), coconut milk and water. Simmer on very low heat (so that the coconut milk does not curdle) for about 4 minutes. Garnish with finely chopped coriander leaves. Whole Cauliflower in Mughlai Gravy (Gobi Musallam)

2 small sized cauliflowers (whole) 6 cup(s) water 1 teaspoon(s) each of turmeric, hot spice mix (garam masala) and red chilli powders 2 green chilli(es) 1 tablespoon(s) each of ginger, garlic finely chopped 1 teaspoon(s) cumin seeds 2 teaspoon(s) coriander seeds 1" piece cinnamon broken 4 green cardamoms

2 tablespoon(s) cashewnuts 2 large onion(s) finely sliced 4 tablespoon(s) milk 1 cup(s) tomato puree 1 cup(s) water 2 tablespoon(s) grated paneer / cottage cheese (optional) 4 tablespoon(s) oil salt to taste fresh cream (optional) and finely chopped coriander leaves for garnishing

In a pan roast together cumin seeds, coriander seeds, cinnamon, cardamoms and cashewnuts till they are aromatic. Fry the sliced onions on medium level till brown. Allow to cool. Grind together browned onions, roasted spices, green chillies and chopped ginger-garlic with a little water.

1. In a pan bring to boil the water along with some salt. Place the cleaned cauliflowers in hot water for about 10 minute(s). Remove from water, wash well and wipe dry. 2. Heat half the oil in a heavy-bottomed pan till hot. Add the cauliflowers (flower side in oil). Cover and cook while stirring occasionally on medium level till the cauliflowers are browned lightly and cooked. Remove fried cauliflowers from the pan and keep aside. 3. Add the remaining oil, heat it till hot and fry the paste on medium level till the oil separates. Add the turmeric powder, hot spice mix (garam masala), red chilli powder and fry for a few seconds. Add the tomato puree, water and sprinkle salt to taste. Mix well. Reduce the flame and add the milk slowly whilst stirring to get a thick gravy. Stuff a little of this gravy in between the cauliflower florets and stems. Add some water to the remaining gravy to get a desired consistency. Add some of the chopped fresh coriander, grated paneer / cottage cheese (optional) and simmer for about 5 minutes. 4. Pour the gravy into a bowl. Now place the stuffed cauliflowers in the same pan and pour the gravy over it evenly. Cover tightly and keep on low flame for about 5 minutes or till it is heated through fully. Alternatively arrange the cauliflowers topped with gravy on a serving plate and heat through in a preheated oven. Garnish with fresh cream (optional) and finely chopped coriander leaves. Curried Mushroom with Peas 2 cup(s) mushrooms diced 1 cup(s) shelled green peas 2 cup(s) water 3 each of cloves and green cardamoms 1" piece cinnamon 1 blade of mace (optional) 2 medium onion(s) chopped finely 1 tablespoon(s) finely chopped or ground ginger and garlic 1 cup(s) diced tomato(es) 1 teaspoon(s) each of hot spice mix (garam masala) and red chilli powders 1 teaspoon(s) each of turmeric and coriander powders

1 tablespoon(s) tomato puree 2 tablespoon(s) cashewnuts made into a paste 2 tablespoons butter / ghee (clarified butter) / oil salt to taste finely chopped coriander leaves for garnishing 1. Heat the butter / ghee / oil in a heavy-bottomed pan on medium level and lightly fry the cinnamon, cloves, mace (optional) and the cardamoms. Add the chopped onions and fry for about 3 minutes or till they are golden brown. 2. Add the ginger-garlic and fry briefly. Add all the dry spice powders and the diced tomatoes. Mix well and saute on medium level for about 3 minutes or till the fat leaves the sides of the pan. 3. Add the salt, water and bring to boil. Now add the diced mushrooms, peas, tomato puree and the cashewnut paste. Mix well. Cover and cook on medium level for about 5 minutes or till the peas are well cooked. Garnish with finely chopped coriander leaves. Vegetables in a Spicy Gravy (Sabzi Kurma)

3 cup(s) chopped mixed vegetables (carrot, green beans, potato) 1 cup(s) shelled green peas 2 tomato(es) chopped 3 cups water 2 bay leaves 2 dry red chillies (whole) 2 medium onion(s) chopped 2 tablespoons ghee (clarified butter) / butter salt to taste finely chopped coriander leaves for garnishing

To be ground: 6 tablespoons grated coconut 1 onion chopped 6 green chillies teaspoon(s) turmeric powder 1" ginger chopped 2 cup(s) coriander leaves chopped To be powdered: 1" cinnamon stick 1 tablespoon(s) each of cumin and poppy seeds 2 green cardamoms 6 cloves

Dry roast the ingredients (to be powdered) in a heavy-bottomed pan till they become aromatic. Let it cool and then blend to a fine powder. Grind the ingredients (to be ground) to a fine paste with very little water.

1. Place the vegetables in a heavy-bottomed pan and add water just enough to cover them. Bring to boil. Cover and cook on medium level for about 15 minutes or till the vegetables are soft and cooked. 2. Add the chopped tomatoes and salt. Cook on low level for about 4 minutes. Add the water and bring to a boil. Add the ground paste and mix well. Stir in the powdered spices and simmer for about 2 minutes. 3. Heat the ghee / butter in a pan. Fry the bay leaves and red chillies till they are aromatic. Add the chopped onions and fry till they are very lightly browned. Pour this onto the vegetables and keep tightly covered for sometime before serving. Garnish with finely chopped coriander leaves.

TIP:

To make this dish in a shorter and easier way, replace the spices to be powdered with the readymade hot spice mix (garam masala). Also, one could replace the grated coconut by a readymade tin of coconut milk.

Paneer Kali Mirch 400 grams cottage cheese (paneer) cut into 1" cubes 1 cup(s) yoghurt beaten well cup(s) coriander leaves finely chopped 2 tablespoon(s) mint leaves finely chopped 1" cinnamon stick 2 bay leaves 3 green cardamoms and cloves each 1 teaspoon(s) cumin powder 2 tablespoon(s) coriander powder 2 tablespoons ghee (clarified butter) / butter salt to taste 2 cup(s) water 1 tablespoon(s) black peppercorns powdered coarsely 2 tablespoon(s) fresh cream teaspoon(s) hot spice mix (garam masala). To be ground: 3 onions sliced and fried to golden brown 3 flakes garlic 1" ginger chopped 2 green chillies

1. Grind the ingredients (to be ground) to a fine paste with little water. 2. Heat the ghee / butter in a heavy-bottomed pan with a tight-fitting lid. Add the cinnamon, cardamoms, cloves and bay leaves. Fry for a few seconds. Add the ground paste and fry on low level for about 2 minute(s). 3. Reduce heat to minimum and add the beaten yoghurt whilst stirring. Add the coriander-cumin powders, sprinkle salt to taste and cook on low level for about 2 minute(s). 4. Add the water and bring to a boil. Mix in the cottage cheese (paneer) cubes, chopped coriandermint leaves and coarsely-powdered black pepper. Stir in the fresh cream, sprinkle hot spice mix, cover tightly and keep on very low level (ideally on a griddle) for about 15 minutes. Open the lid only at serving time so that the exotic flavors of the spices are trapped inside for some time. Garnish with a sprinkle of crushed black pepper. Potatoes with Fresh Fenugreek (Aloo Methi) 500 grams picked fresh fenugreek leaves (methi) 4 big potatoes unpeeled and cubed 1 teaspoon(s) cumin seeds 2 teaspoon(s) coriander seeds powdered 2 tablespoon(s) each of ginger and garlic finely chopped 2 while dry red chillies roasted 2 green chillies finely chopped teaspoon(s) each of turmeric and asafoetida powders 4 tablespoons butter / ghee (clarified butter) / oil salt to taste 1. Wash the fenugreek leaves thoroughly several times and chop them fine. Sprinkle some salt over them and keep aside for about half an hour. 2. Heat the butter / ghee / oil in a heavy-bottomed pan on medium level and lightly fry all the spices for about 1 minute(s).

3. Add the potato cubes, fenugreek leaves and adjust salt to taste. Mix well and cook covered on low level for about 15 minutes or till the potatoes are tender and all the water from the fenugreek leaves has evaporated. Aloo Gobi 500 grams cauliflower florets 4 big potatoes unpeeled and cubed 1 teaspoon(s) cumin seeds 2 tablespoon(s) ginger finely chopped 4 green chillies finely chopped 1 teaspoon(s) turmeric powder 2 teaspoon(s) red chilli powder 2 tablespoons butter / ghee (clarified butter) / oil 2 tablespoon(s) finely chopped fresh coriander salt to taste 1. Heat the butter / ghee / oil in a heavy-bottomed pan on medium level and crackle the cumin seeds. Add the ginger and saute for about a minute. 2. Add the potato cubes and cauliflower. Mix well. Add the rest of the spices and salt to taste. Mix well and cook covered on low level for about 15 minutes or till the potatoes and cauliflower are cooked. Mix in the chopped fresh coriander leaves. Spicy Green Gram (Chatpata Moong) 1 cup(s) whole green gram soaked overnight 2 medium onion(s) chopped 4 green chillies finely chopped teaspoon(s) each of turmeric and asafoetida powders 1 teaspoon(s) hot spice mix (garam masala) 2 tablespoons oil 2 teaspoon(s) lemon juice salt to taste finely chopped fresh coriander leaves to garnish 1. Drain the soaked green gram, wash well and cook with a few tablespoons of water, salt and turmeric powder in a heavy-bottomed pan with a tight-fitting lid on very low level for about 10 minute(s) or till the gram is cooked but firm. Remove from pan and keep aside. 2. In the same pan, heat the oil and fry the asafoetida and chopped green chillies for a few seconds. Add the chopped onions and saute till they are lightly browned. Add the hot spice mix (garam masala), cooked gram and salt to taste. Mix well and saute for a few seconds. Mix in a portion of the chopped coriander leaves and cook covered on low level for about 2 minutes. Put off the heat and mix in the lemon juice. Garnish with finely chopped coriander leaves. Green Peas Curry 500 grams(s) shelled fresh green peas 2 potatoes cubed 1 teaspoon(s) cumin seeds 4 green chillies finely chopped teaspoon(s) each of sugar and turmeric powder

 cup(s) water 2 tablespoon(s) oil 1 tablespoon(s) each of grated coconut and lemon juice 2 tablespoon(s) finely chopped coriander leaves salt to taste 1. Heat the oil in a heavy-bottomed pan on medium level and splutter the cumin seeds. Add the green chillies and turmeric powder. 2. Now add the potato cubes, green peas, sugar, salt and water. Mix well and cook covered on low level for about 15 minute(s) or till the potatoes and peas are tender. Garnish with the lemon juice, grated coconut and chopped fresh coriander. TIP:

If a thicker gravy is desired, tomato puree could be added.

Stir Fried French Beans (Beans Thoren)

4 cups chopped french beans 1 big onion(s) finely chopped 1 teaspoon(s) mustard seeds 4 green chillies finely chopped 1 teaspoon(s) ginger finely chopped teaspoon(s) turmeric powder 2 tablespoon(s) water 2 tablespoon(s) oil 2 tablespoon(s) grated coconut 1 sprig curry leaves 1 teaspoon(s) lemon juice (optional) salt to taste 1. Heat the oil in a heavy-bottomed pan on medium level and crackle the mustard seeds. Add the curry leaves, chopped green chillies and ginger. Fry lightly. Add the chopped onions and fry on medium level for about 2 minute(s). 2. Mix in the french beans, turmeric and salt. Sprinkle the water and cook covered on low level for about 10 minutes or till the beans are cooked but firm. Mix in the grated coconut. Sprinkle the lemon juice before serving (optional). TIP:

Lemon juice may be added if a tangy taste is preferred.

Eggplant in Yoghurt Gravy (Dahi Baingan Kashmiri 4 big eggplants cut into roundels (thick slices) 2 cups(s) yoghurt 1 tablespoon

(s) fennel seed powder (saunf) teaspoon(s) each of asafoetida and turmeric powders 2 teaspoon(s) each of red chilli and ginger powders 4 green cardamoms 2 tablespoon(s) oil salt to taste oil to deep fry finely chopped fresh coriander to garnish 1. Wash the eggplant roundels, pat dry and deep fry in hot oil till light brown in color. Drain on an absorbent paper. Beat the yoghurt along with salt till smooth. 2. Heat the oil in a heavy-bottomed pan on medium level and drop in the green cardamoms and asafoetida. Fry briefly and add the yoghurt quickly. Mix in the spice powders. Cook on medium level for about 4 minutes. 3. Add the fried eggplant roundels, cover and cook on low level for about 4 minutes. Garnish with chopped fresh coriander. TIP:

To cut down on calories, try grilling the eggplant roundels brushed with a little oil instead of deep frying them.

Rajasthani Poppadom Curry (Paapad ki Sabzi)

4 medium sized raw poppadoms cut into 1" squares 1 teaspoon(s) each of mustard and cumin seeds teaspoon(s) each of asafoetida and turmeric powders 1 teaspoon(s) red chilli powder 2 tablespoon(s) yoghurt 1 teaspoon(s) chickpea / gram flour (besan) 2 cup(s) water 2 tablespoon(s) ghee (clarified butter) / butter / oil 1 tablespoon(s) chopped fresh coriander salt to taste 1. Heat the oil in a heavy-bottomed pan on medium level and crackle the mustard and cumin seeds. Drop in the asafoetida and fry lightly. Add the red chilli powder and yoghurt. Mix well and stir fry on medium level for about a minute or two. 2. Mix in the turmeric powder, chickpea / gram flour, water and salt. Bring to a boil. Add the poppadoms and coriander leaves. Cook on low level for about 3 minutes or till the poppadoms are cooked. Adjust the consistency of the curry as desired.

Bhindi Fry 2 tablespoon

(s) oil 4 big green chillies slit or as per taste 1 tablespoon(s) finely chopped ginger 4 medium onions finely sliced teaspoon(s) turmeric powder 500 grams (about 20 oz.) bhindi washed, pat dried and sliced into fine strips lengthwise or cut into rings salt to taste 1. Heat the oil in a heavy-based pan and fry the green chillies and ginger briefly till the ginger turns brown. Add the onion slices and fry on medium heat for about 3 minute(s) or till the onions are just about transluscent (do not brown). 2. Add the turmeric powder and mix well. Mix in the finely sliced bhindi stirring gently and briefly on high heat till it is well coated with the oil and looks glossy. Mix in the salt, cover and cook on low for about 12 minutes or till the bhindi is tender and well cooked. Saute briefly and gently till the bhindi is well fried and starts sticking to the bottom of the pan. TIP:

It is very essential that the bhindi is completely dry before slicing. Water droplets tend to make it mushy

Pepper Mushroom Fry 4 tablespoon(s) oil 6 green chillies slit 1 tablespoon(s) ginger-garlic paste 2 medium onion(s) chopped finely 400 grams (about 16 oz.) button mushrooms quartered and blanched in hot salted water 1 teaspoon(s) crushed black pepper teaspoon(s) turmeric powder teaspoon(s) hot spice mix (garam masala) powder 1 teaspoon(s) dry mint powder 1 teaspoon(s) dried fenugreek leaves (kasoori methi) powdered 1 tablespoon(s) cream 2 teaspoon(s) lime juice salt to taste 1. Heat the oil in a heavy-based pan and fry the green chillies and ginger-garlic paste briefly. Add the chopped onions and fry on medium heat for about 3 minute(s) or till the onions are pink. 2. Add the mushrooms, crushed blackpepper and the rest of the ingredients except for the cream, lime juice and salt. Stir-fry on high heat till it is well coated with the oil and looks glossy. Mix in the salt, cover and cook on medium / low heat for about 8 minutes or till the mushroom is cooked but not soggy. 3. Reduce the heat to low. Mix in the cream and lime juice. Remove from heat and keep covered for 2 minutes TIP:

Mushrooms cook fast and taste the best when they are crunchy and firm.

Potatoes with Green Peas (Aloo Matar)

2 tablespoons butter / ghee (clarified butter) / oil 1 teaspoon(s) cumin seeds teaspoon(s) asafoetida powder 2 tablespoon(s) ginger finely chopped 4 green chillies finely chopped teaspoon(s) turmeric powder 1 cup(s) shelled green peas 4 potatoes unpeeled and cubed 2 tablespoon(s) finely chopped fresh coriander salt to taste cup(s) hot water 1 teaspoon(s) lemon juice 1. Heat the butter / ghee / oil in a heavy-bottomed pan on medium level and crackle the cumin seeds. Add the asafoetida powder, ginger and green chillies. Fry briefly till the raw smell of ginger goes off. 2. Add the green peas and potato cubes. Mix well. Add the hot water, half the coriander leaves and salt to taste. Mix well and bring to a boil. Cook covered on low level for about 15 minutes or till the peas and potatoes are tender and cooked. Mix in the lemon juice and the remaining coriander leaves. TIPS:

As a variation, the green peas and potatoes can be cooked before hand and then tossed in the seasoning. Cover and simmer for 4-5 minutes for the flavors to blend well with the potatoes and peas. Green chillies can be increased or decreased. Keep extra hot water ready in case the vegetables are not cooked. This dish can be cooked in pressure cooker for about 2-3 whistles.

Spinach with Cottage Cheese (Palak Paneer)

600 grams (about 24 oz.) tender spinach washed 2 green chillies chopped 2 cup(s) cottage cheese cubes 2 tablespoon(s) ghee (clarified butter) / butter / oil 1 teaspoon(s) cumin seeds 1 tablespoon(s) finely chopped garlic 1 tablespoon(s) finely chopped ginger salt to taste

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1 tablespoon(s) lemon juice 2 tablespoon(s) cream lots of finely chopped fresh coriander to garnish 1. Blanch the spinach in lots of boiling salted water for about 3 minutes. Refresh in chilled water. Squeeze out excess water gently and blend to a fine paste with the green chillies. 2. Deep fry the cottage cheese cubes in moderately hot oil till light golden in color. Drain on absorbent paper. 3. Heat the clarified butter / oil in a heavy-based pan. Add the cumin seeds and let them crackle. Add the garlic and ginger. Fry briefly till the raw smell goes away. 4. Add the chopped spinach puree, salt and mix well. Add water if required to get a gravy of desired consistency and bring to a boil. Add the deep fried cottage cheese cubes and stir to mix gently. Mix in the lemon juice. Simmer for about 4 minutes. Put off the heat and mix in the cream. Garnish with chopped fresh coriander. TIPS:

Deep fried cottage cheese cubes can be soaked in some warm water to which lemon juice and salt are added. This will keep them extra soft and prevent them from hardening. The cottage cheese cubes can be added without frying. However, avoid stirring often as they crumble. Do not overcook spinach for a bright green colored gravy.

Quick Potato Curry

2 tablespoon (s) oil 1 teaspoon(s) cumin seeds 4 medium potatoes peeled and cubed small teaspoon(s) turmeric powder 1 teaspoon(s) red chilli powder 1 teaspoon(s) coriander powder teaspoon(s) hot spice mix (garam masala) 1 teaspoon(s) tamarind paste or raw mango powder (amchoor) 2 tomato(es) chopped 1 cup(s) water salt to taste Heat the oil in a heavy bottomed pan. Add the cumin seeds and fry till they are browned. Next add the potato cubes along with the dry spices and salt. Mix well. Add the chopped tomatoes and water. Cook covered stirring at intervals, on medium-high heat for about 5 minutes or till the potato cubes are cooked and semi-dry.

TIPS: This recipe tastes very good with a spicy watery gravy too. For more gravy, increase the quantity of water.

Sweet and Sour Pumpkin 2 tablespoon

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(s) oil teaspoon(s) cumin seeds 2 teaspoon(s) fennel seeds (saunf) 4 dry red chillies broken, deseeded 500 grams pumpkin diced 2 tablespoon(s) sugar 2 teaspoon(s) lemon juice salt to taste Heat the oil in a wok or a pan. Add the cumin and fennel seeds. Fry till brown. Add the broken chillies and fry till aromatic. Add the diced pumpkin , salt and sugar. Mix well. Cover and cook on low heat for about 5 minutes or till the pumpkin is cooked very soft and mushy. Mash a little if required. Sprinkle the lemon juice and mix well.

Spinach
Dal( palak dal) 1 cup(s) split green gram (moong dal) 1 bunch(es) spinach chopped 1 medium tomato(es) chopped 1 medium onion(s) chopped 1 teaspoon(s) cumin seeds teaspoon(s) turmeric powder 1 tablespoon(s) finely chopped ginger 2 green chilli(es) slit 2 flake(s) garlic 2 tablespoon(s) butter / ghee (clarified butter) red chilli powder and salt to taste fresh coriander leaves to garnish.

1. Soak the split green gram in water for about an hour. Grind the garlic, green chilli(es), ginger and onion(s) to a fine paste. Add the turmeric and red chilli powders to the paste and mix. Heat the butter /ghee (clarified butter) in a pan and fry the cumin seeds till they splutter. Add the paste and fry till fat leaves the sides. Now add tomato(es) and salt. Fry / cook on medium level for about 3 minutes. 2. Add the soaked gram and double the water. Cover and boil on medium / low level for about 5 minutes or till the gram is tender. 3. Add the chopped spinach and simmer for about 3 minutes or till the spinach is cooked. Garnish with finely chopped fresh coriander leaves.

Sweet and Sour Dal (Aamti)

1 cup(s) split red gram (tuvar dal) 4 cups water teaspoon(s) turmeric powder 1 teaspoon(s) red chilli powder 1 teaspoon(s) tamarind paste 1 teaspoon(s) each of mustard and cumin seeds 3" piece ginger finely chopped 4 small green chillies finely chopped 1 teaspoon(s) hot spice mix (garam masala)

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1 tablespoon(s) jaggery 1 teaspoon(s) ghee (clarified butter)

asafoetida and salt to taste finely chopped coriander leaves

1. Heat the water in a heavy bottomed vessel and drop the split red gram into it. Bring it to a boil. As it boils, add the tamarind paste, jaggery, red chilli powder, turmeric powder and salt. Cook on medium / low heat for 12 minutes or till the gram is soft but not mashed. Keep aside. 2. Heat the ghee (clarified butter) in a pan till very hot . Add the mustard seeds and let them splutter. Now, add the cumin seeds and the asafoetida. Fry on medium heat for 1 minute(s) or till the cumin seeds are a shade darker. Add this to the cooked gram mixture. 3. Add the chopped coriander leaves, green chillies and ginger. Cook covered on medium / low heat for 4 minutes. Garnish with the garam masala and keep covered for some time before serving.

Split Bengal Gram Dal (Chola Dal)

1 cup(s) split Bengal gram (chola dal) 3 cups water teaspoon(s) each of turmeric powder and sugar 3 red chillies broken 3 cloves " stick cinnamon 1 green cardamom(s) powdered 1 teaspoon(s) cumin seeds 1" piece ginger finely chopped 1 green chilli(es) finely chopped 3 tablespoons oil 1 tablespoon(s) grated fresh coconut salt to taste

1. Soak the split Bengal gram in the water for a few minutes. Place the soaked split gram with the water (do not drain) in a heavy-bottomed vessel on high heat along with the cloves, cinnamon, cardamom powder, turmeric, sugar and salt. Let it come to a boil. Reduce the heat, cover and cook on low heat for 15 minutes or till the gram is soft but the grains are yet separate. Keep aside. 2. For the tempering, heat the oil in a pan till very hot . Add the cumin seeds and let them splutter. Now, add the red chilli bits, chopped green chilli(es) and ginger. Fry on low heat for 2 minute(s). 3. Add the tempering to the cooked gram and mix well. Cook covered on low heat for 5 minutes. Mix in the fresh grated coconut just before serving.

Tangy Split Red Gram Broth (Rasam)

1 cup(s) split red gram (tuvar dal) 2 teaspoon(s) lemon juice 2 tomato(es) chopped

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6 cups water teaspoon(s) each of turmeric powder and asafoetida 6 peppercorns 2 green chilli(es) slit 2 red chilli(es)

1 teaspoon(s) each of coriander and mustard seeds 2 teaspoon(s) cumin seeds 6 curry leaves 2 tablespoon(s) ghee (clarified butter) / butter 1 tablespoon(s) finely chopped coriander leaves salt to taste

1. Wash and soak the split red gram in the water for some time. Roast the red chilli(es), coriander seeds, asafoetida, peppercorns and half of the cumin seeds. Cool and grind to a fine powder (Rasam powder). Bring to boil the split red gram along with the water in which it was soaked and the turmeric powder. Now, reduce the heat. Cover and cook on low heat for 8 minutes till the gram is half-cooked. 2. Now, add the slit green chilli(es), chopped tomato(es), chopped coriander leaves, lemon juice, Rasam powder and salt. Cover and keep on low heat for 6 minutes till the gram is completely cooked. 3. For the tempering, heat the ghee (clarified butter) / butter in a pan till very hot. Drop in the mustard seeds and let them crackle. Now, add the rest of the cumin seeds and fry on low heat for 2 minute(s) or till the seeds are a shade darker. Add the curry leaves and pour this tempering on the cooked gram mixture. Cover and keep for a while before serving. NOTE: The Rasam powder can be prepared and stored in a bottle days in advance. It can be prepared in higher quantities and used as and when required.

Cumin Rice (Jeera Chawal)

2 cup(s) uncooked long grain rice (called Basmati rice in India) 2 teaspoon(s) cumin seeds 1 tablespoon (s) butter or ghee (clarified butter) 4 cups water salt and a dash of lime juice to taste 1. Heat butter / ghee (clarified butter) on medium level in a large heavy-bottomed vessel for about 2 minute(s). 2. Add the cumin seeds and fry for 2 minute(s) till the seeds splutter. 3. Add the rice, lime juice, water and salt. Mix well. Bring to boil on high heat. Reduce heat and cook covered on low level for 15 minutes till all water evaporates.

Green Peas Rice (Matar Pulav)

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cup(s) uncooked long grain rice (called Basmati rice in India) 2 cup(s) shelled green peas 4 medium onions chopped 2 green chilli(es) slit 1" piece ginger grated 2" cinnamon stick 4 tablespoons butter or ghee (clarified butter) 4 cups water salt to taste 1. Heat butter / ghee (clarified butter) on medium level in a large heavy-bottomed vessel for about 2 minute(s). 2. Add green chilli(es), ginger and cinnamon. Fry for a few seconds. Now, add onions and fry on medium heat for 4 minutes till the onions are transparent (not brown). 3. Add the rice, green peas, water and salt. Mix well. Bring to boil on high heat. Reduce heat and cook covered on low level for 15 minutes or till all water evaporates. Serve hot with: Quick Okra (Jhatpat Bhindi) or curries of your choice.

Potatoes in Yoghurt (Aloo Raita)

4 medium potatoes 2 teacup(s) yoghurt lightly beaten 1 teaspoon(s) each of red chilli and cumin seed powders 4 cups water 1 teaspoon(s) lemon juice salt, pepper and sugar to taste fresh coriander or parsley to garnish 1. Boil the potatoes with water on medium heat for about 15 minutes or till done. Cool. Peel and cut into cubes. 2. Now add the potatoes, half of the red chilli and cumin seed powders, salt, sugar, pepper and lemon juice to the lightly beaten yoghurt. Mix well. 3. Decorate on top with the remaining red chilli and cumin seed powders. Garnish with finely chopped fresh coriander / parsley. Serve chilled.

Tomatoes in Yoghurt (Tamatar ka Raita)

4 large tomatoes finely chopped 4 cups yoghurt lightly beaten 1 teaspoon(s) of mustard seeds

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1 tablespoon(s) oil 4 green chillies chopped Salt and pepper to taste. 1. Season the lightly beaten yoghurt with salt and pepper. 2. Heat the oil on high flame till hot. Drop in the mustard seeds and let them splutter. 3. Now, to this add the tomatoes, green chillies and mix well. Fry on high heat for 4 minutes or till the fat separates from the sides of the pan. Cool. Pour this mixture over the seasoned yoghurt and mix lightly. Serve chilled.

Cucumber in Yoghurt (Kheere ka Raita)

2 teacup(s) cucumber finely chopped or grated 4 teacups yoghurt lightly beaten 2 teaspoon(s) of cumin powder 1 tablespoon(s) finely chopped coriander leaves 1 small onion(s) very finely chopped 2 green chilli(es) finely chopped or crushed with salt salt and sugar to taste. 1. Season the lightly beaten curds with salt and sugar. 2. Sprinkle salt over the grated / chopped cucumber and keep aside for about 10 minutes. 3. Now, gently squeeze the water out from the cucumber. Then, mix the cucumber into the yoghurt along with the chopped onions, coriander leaves and green chilli(es). Keep refrigerated till needed. Just before serving, sprinkle cumin powder all over the raita.

Spinach in Yoghurt (Palak Raita)

2 cup(s) spinach leaves 3 cups yoghurt lightly beaten 2 small green chilli(es) chopped 1 teaspoon(s) cumin seeds teaspoon(s) asafoetida 1 teaspoon(s) red chilli powder 1 tablespoon(s) ghee (clarified butter) / oil salt to taste 1. Wash the spinach leaves well. Cook with a little water for 5 minutes till the leaves are tender. Cool and puree in a blender along with the chopped green chilli(es). In a bowl, mix well the yoghurt, salt and the spinach puree.

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2. For the tempering, heat the ghee (clarified butter) / oil in a pan for 2 minute(s). Add the cumin seeds. Let them splutter. Now, add the asafoetida and red chilli powder. Fry on low heat for a few seconds. 3. Add the tempering to the yoghurt and spinach mixture. Mix well. Keep refrigerated.

Fried Okra in Yoghurt (Bhindi Dahi)

2 cup(s) chopped okra (lady finger) 4 cups yoghurt lightly beaten 2 green chilli(es) chopped and crushed with salt 1 teaspoon(s) mustard seeds teaspoon(s) each of asafoetida and turmeric powder 1 tablespoon(s) oil salt to taste oil for deep frying 1. Combine the yoghurt, crushed green chilli(es)and salt in a bowl. Mix well. Keep aside. Heat the oil for deep frying on a high flame till hot. Drop in the chopped okra and fry on medium heat for 4 minutes or till light brown in color. Drain and keep aside. 2. For the tempering, heat the oil in a pan for 2 minute(s). Add the mustard seeds. Let them crackle. Now, add the asafoetida and the turmeric powder. Fry on low heat for a few seconds. 3. Add the tempering to the seasoned yoghurt. Mix well. Keep refrigerated. Add the fried okra pieces to the yoghurt just before serving.

Cream of Vegetable Soup (Sabzi Soup)

200 grams (about 8 oz.) mixed vegetables (beans, carrots, potatoes) finely chopped. 1 medium onion(s) chopped 2 tablespoon(s) butter 1 tablespoon(s) plain flour (maida) 4 teacups milk 1 teacup(s) water salt and pepper to taste 1. Boil the vegetables in water on medium heat for about 6 minutes or till tender and cooked. 2. In a pan, heat butter on medium level for a few seconds. Add the chopped onions and fry for about 3 minutes or till onions are transparent. 3. Add the flour and milk. Stir well. Now add the vegetables and water. Mix well and keep on medium heat for about 4 minutes. Season with salt and pepper.

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Carrot Broth (Gajar Soup)

2 big carrot(s) chopped 2 medium potato(es) chopped 1 big onion(s) chopped 2 tablespoon(s) butter 1 teacup(s) milk salt, black pepper and oregano to season. 1. Boil the chopped carrot(s) and potato(es) in a vessel for about 7 minutes or till tender and cooked. Cool. Add some water and blend in a liquidizer. Strain and keep aside the puree. 2. Heat butter on medium level in a pan for a few seconds. Add the chopped onions. Fry on medium heat for about 4 minutes or till onions are transparent. 3. Now add the strained puree, milk, salt and pepper. Stir well. Bring to boil and then keep on low heat for about 3 minute(s). Sprinkle oregano. Serve hot with: bread sticks.

Quick Tomato Soup (Tamatar ka Soup)

ups tomato juice 2 teaspoon(s) cornflour dissolved in a little cold water 1 teaspoon(s) roasted cumin seed powder 1 teaspoon(s) ginger - garlic paste 1 tablespoon(s) milk salt and pepper to season. 1. Combine all the ingredients in a vessel except for milk and bring to a boil on medium flame. 2. Let it simmer on low heat for about 4 minutes. 3. Add the milk and let it simmer again on low heat for about 3 minute(s). Serve hot with: croutons or bread sticks.

Creamy Spinach Soup (Palak Soup)

4 cups spinach leaves 2 cup(s) water 1 onion(s) chopped

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1 cup(s) milk 2 tablespoon (s) plain flour (maida) 1 tablespoon(s) fresh cream 2 tablespoon(s) butter salt and pepper to season. 1. Wash the spinach leaves and discard the thick stems. Boil along with the water for 8 minutes or till the spinach is well cooked. Cool and puree in a blender. Keep aside. 2. Heat the butter in a pan. Add the chopped onions and saute on medium heat for 3 minute(s) or till the onions are transparent. Now, add the plain flour and fry briefly on low heat. 3. Add now the spinach puree, milk, salt and pepper 1. . Simmer on low heat for 3 minute(s). Add the fresh cream just before serving. Serve hot with: cheese crackers.

Clear Onion Soup (Pyaz ka Soup)

2 onion(s) chopped 4 cups water 2 teaspoon(s) cornflour dissolved in a little cold water 2 tablespoon(s) grated cheese 2 tablespoon(s) butter salt to taste 1. Heat the butter in a pan. Add the chopped onion(s) and saute on low heat for 8 minutes or till they are well browned. 2. Add the water, grated cheese and salt . Bring to boil on medium heat. 3. Add the cornflour and simmer on low heat for 4 minutes. Top with a dash of grated cheese just before serving. Serve hot with: fried bread pieces.

Savory Bread (Bread Upma)

6 big bread slices cut fine 1 cup(s) yoghurt

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beaten well 1 big tomato(es) finely chopped 1 teaspoon(s) each of mustard and cumin seeds teaspoon(s) each of turmeric powder and chilli powder 4 green chillies finely chopped 6 curry leaves 2 tablespoon(s) oil salt to taste finely chopped coriander leaves to garnish 1. Soak the bread pieces in yoghurt for about 10 minutes. Keep aside. 2. Heat the oil in a pan and toss in the mustard seeds followed by the cumin seeds. Fry till the seeds splutter fully. Add the curry leaves, chopped green chillies and tomato(es). Stir fry on medium level for about 3 minutes or till the tomatoes are cooked and soft. 3. Add the bread, salt, turmeric and chilli powders. Mix well. Cover and keep for some time before serving.

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