Indian Recipes

Green Curry
• Cut a big onion and fry till golden brown
• Fry jeera(cumin), green chillies, ginger and dalia (I think it's split chana ) in oil, Add little panipuri masala (buy from store) and grind all these ingredients (including onion and all the spices) till paste
• Cut potatoes, beans, carrots and peas and any other vegetable and add the ground paste
• Mix and cook till done.

Capsicum Curry
• Add oil in a pan, fry cumin, onions, green chillies, peanuts, coconut, dhania powder, garam masala, ginger garlic paste
• Grind and put tamarind paste to grind instead of plain water , make it into a liquid paste.
• Cut capsicum and fry for 5 minutes in little oil and then add the paste and salt and a spoon of sugar
• Cook for another 5-10 minutes till done.

Spinach Rice
• Ingredients: Spinach, onion, ginger, garlic, green chillies, jeera (cumin seeds
• Fry all the above ingredients, grind it into a fine paste.
• Cook the paste for 2-5 min with salt.
• Mix it with cooked rice or cook the paste with rice.

Okra Raita – Orissa dish
• Cut okra/ ladies finger about 250gm ,
• Cut green chillies and season with mustard seeds, urad dal (1 tsp), 1 red chilli, 1 tsp chana dal, and 2-3 pinches hing (asafoetida)
• Fry okra in oil and add salt
• Add salt according to taste
• In a separate vessel take about 1- 1 ½ cup of yogurt or curd and serve cold at room temperature.
• This dish goes well with

Bagara Baingan
• Add oil in a pan, season with Jeera, dhania powder, methi seeds (10-12 seeds), peanuts, til (sesame seeds)
• Fry onions, ginger garlic paste, salt, chillli and turmeric powder
• Grind with tamarind paste and water, make it liquidly
• Take 8 – 10 brinjal and slit them into 4, but do not open them fully and do not cut them into 4 pieces.
• Add the ground masala and add tamarind paste
• And serve with coriander leaves.

Masala Baath
Ingredients
Onions-2, tomatoes-2, bay leaves, carrots and peas, beans, potatoes, (frozen vegetables- asian style is also good)
• In a vessel, add oil, fry onions, add vegetables and then add tomatoes at the end.
• Add a table spoon of Mild curry paste (company name- Patak), salt and ½ a spoon sugar and mix well
• Then add 2 cups washed basmati rice, mix well for 1-2 mts
• Add required amount of water , usual proportion 1 cup basmati rice: 2cups water
• Close the lid of the vessel and cook on medium high for 15 mts and reduce the flame for the last 5 mts
• Serve hot with Raita


Hummus

Ingredients:
1 TIN chickpeas/ Garbanzo beans
1/4th cup tahini (mix well before use), Tahini is available in all big retail stores
1/4th cup sourcream/yogurt
1 lemon juice
2 cloves garlic- crush and add some (1/2 tsp) salt on it, and it helps mash them up

• Add all the above ingredients, mix for 2 mts in a grinder and don’t add too much water as you want it to be thick
• Transfer the contents into a wide container (which has a tight lid for storage)
• Add some chilli powder (cayenne pepper is better than paprika) and some mint and 2 tbsp of chopped parsely leaves, and you can also add radish, olives etc etc
• Add 2 tsp of extra virgin olive oil and spread it around.
• Hummus can be stored in the fridge (40C) or for one month in the freezer.