This is my own recipe.
This recipe livens up ordinary cauliflower and potatoes into something quite different. The
recipe shown here has spices that are not necessary (like cloves and cardamom) or at least
that's not how mom made it at home, however it adds a nice touch.
Ingredients
1 Large cauliflower
Start boiling the potatoes in a saucepan. Let them boil for at least 15 minutes. After they
are done, turn off the heat and let them stand in the water. Cut the cauliflower into small
bite sized pieces (roughly 1" cubes), throwing away most of the stem pieces. Wash and drain
in a collander. While the potatoes are cooking, heat the oil in a wide skillet until it is
very hot. Add the mustard seeds and wait until they start popping. Add bay leaves, cardamom
and cloves. Mix around for a while and then add onions. Wait until the onion starts to turn
before adding the rest of the spices (except for turmeric).
Put the cauliflower in the skillet and fry in the oil and spices for 2 minutes. While the
cauliflower is frying, cut up the potatoes into bite sized pieces and add to the skillet.
Add turmeric and stir. Continue stirring the vegetables under medium heat for another couple
of minutes. Add 1/2 cup of water and reduce heat to low. Cover skillet and let cook for 5
minutes. Check tenderness of vegetables. If they are still too hard, add another 1/4 cup of
water and cover again for 5 minutes. Salt to taste and serve.
This recipe is named after Bill Chiles and Jim Muller both of whom liked my concoctions well enough that I started cooking this a lot. This is a real simple way of making chick peas. It barely takes 15 minutes and the result is quite delicious. Ask Jim and Bill.
Ingredients
1 (15 oz) canChick peas
If you are using the potatoes, start boiling them in a saucepan. Let them boil for at least
15 minutes. After they are done, turn off the heat and let them stand in the water. While the
potatoes are cooking, heat the oil in a wide skillet until it is very hot. Add the mustard
seeds and wait until they start popping. Add bay leaves, cardamom and cloves. Mix around for a
while and then add onions. Waituntill the onion starts to turn golden before adding the rest
of the spices (except for the Garam Masala). Add chick-peas with all the liquid. Cut up the
potatoes into bite sized pieces and add to the skillet. Add Garam Masala. Continue stirring
the chick-peas under medium heat for 5-7 minutes without covering. Check the tenderness of the
potatoes. If they are still too hard, add another 1/4 cup of water and cook for another couple
of minutes. Salt to taste and serve.
(Serves 6)
This recipe is mostly Madhur Jaffrey's, although I don't follow it to the letter when I cook
anymore. I like to serve the beans a little crunchier than you would find in an indian home,
so I don't cook it as much in the end. It definitely warrants experimentation. This recipe
is guaranteed to spice up an ordinary meal. It also goes well with plain rice and meat or
chicken that has been prepared simply.
Ingredients
1 1/2 lb. Green beans (Trim the ends and then cut the beans in half crosswise.)
Put ginger and garlic into a food processor and add 1/2 cup water. Blend until fairly smooth.
Heat the oil in a wide, heavy saucepan over a medium flame. When hot, put in the cumin seeds.
Stir for half a minute. Pour in the ginger-garlic paste. Stir and cook for about two minutes.
Put in the coriander and stir a few times. Put in the chopped tomatoes. Stir and cook for 2
minutes while mashing the tomato pieces with the back of a slotted spoon. Put in the beans and
salt and one cup of water and simmer them. Cover, turn heat to low and cook for 8-10 minutes
or until the beans are tender. Remove the cover. Add the lemon juice and a generous amount of
freshly ground pepper. Turn up the heat and boil away the remaining liquid, stirring the beans
gently as you do so.
Recipe from Sriram
Ingredients
2 cups Vegetables
Put a reasonable sized vessel on the range and heat oil. Add cinnamon, cloves and cardamom
and fry for 2-3 minutes. Add onions and green chilies and fry till onions turn brown. Add
garlic + ginger paste and fry for a minute or so. Add vegetables and fry for about 3 minutes.
Add Water (about a cup or two). Let the vegetables + turmeric powder cook. If you are using
canned or frozen vegetables skip the above step. Add coconut paste, poppy seeds, salt and wait
until cooked. (Note: Cook on low heat.)
Recipe from Sriram, 1985
Ingredients
1 cup Vegetables
Mix the garlic, coriander and the chili powder along with salt and place it aside. Pour about
2 tablespoons of oil in a pan and heat. Add mustard seeds and urad dal. The mustard seeds
will split and the oil may spill. Be careful when you are doing this. Wait until the mustard
seeds stop making any noise. Add onions and fry until the onions turn brown. Add the
vegetables, the mixture of step 1 and the crushed tomatoes. Fry for about 5 minutes, if you
are using canned vegetables. Otherwise cover the pan and let the vegetables cook. (This might
take about 10-15 min.)
Recipe from Sriram
Ingredients
2 large ones Green Pepper
Cut the green peppers, onion and tomatoes lengthwise. Grind chili-powder, turmeric, dhania
powder, coconut and poppy seeds. Heat oil and add vadium. When vadium turns brown, add onions
and fry for 4 minutes. Add tomatoes and fry for 2 minutes. Add green pepper and Masala.
Add coriander leaves. Cook on low heat (should take around 15 minutes).
(4-6 Servings)
Ingredients
4 medium size Potatoes
Boil potatoes until cooked but not overdone. Peel and cut into 1/2" cubes. Heat oil very hot,
add and brown cumin seeds. Add potatoes and fry until they are golden brown. Add the
remaining ingredients, and fry for 2-3 minutes or more. Remove from oil with a slotted spoon.
Serve hot.
Tips: Use enough oil so that the potatoes will not need to be stirred often. This avoids
breaking them up.
(Serves 6)
Ingredients
1 lb okra
Wash the okra and dry it thoroughly. Cut off the heads and cut into small circles. Chop the
onions and tomatoes separately. Deep fry the okra until very brown. Remove from heat and
set aside. Pour out some oil. Add turmeric to hot oil. Add the onions and fry until golden
brown. Add the fried okra, salt, pepper, and tomatoes. Cover and bake at 250 deg F for 15
minutes.
Ingredients
1 1/2 pints Milk
Heat milk and stir constantly to prevent a layer of cream from forming on the top. Remove
from heat when it boils and slowly add white vinegar and lemon juice or yogurt. This sours
the milk. Strain through a muslin cloth or a double layer of cheese cloth and squeeze out
the whey (liquid). Hang to drip dry for 2-3 hours (or overnight). Then lay out the cheese
in a rectangle in a tray and place a weight (the more the better, but at least 10 lbs) on it
for 3/4 hour. Cut it into whatever shape you like.
Ingredients
2 Onions
Cut paneer in 1" cubes and deep fry. Make Masala with onion, garlic, ginger, and tomatoes.
Season and add turmeric. Add peas and paneer.
(Serves 6)
Ingredients
100 g Paneer (or cottage cheese)
Grate the onions. Put the tomatoes in hot water. After 10 minutes take off the skin and
chop. Cut the paneer into small pieces and deep fry in ghee. Heat oil in a vessel and fry
the onions for a few minutes. Add the ginger and garlic paste, and fry for 1/2 minute. Add
the chopped tomatoes, turmeric powder, coriander powder and chili powder, Garam Masala and
salt. Fry for at least 3-4 minutes. Add the boiled vegetables, milk, cream and fried paneer
pieces. Cook for a few minutes. Serve hot decorated with silver foil.
Ingredients
1 medium Cauliflower
Make Masala with onion, garlic, ginger, and tomatoes. Add turmeric and spices. Break the
cauliflower in flowerettes and cut the potatoes into cubes (8 pieces each). Add both to
Masala and lower heat to simmer. Cover the pot until the cauliflower and potatoes are coated.
(Serves 4 to 6)
Ingredients
2 lb Eggplant
Preheat oven to 450 deg F. Bake in the middle level of the oven for 1 hour or until very
tender. While they are still warm, peel and crush the eggplants. Heat oil and fry onions
until soft and clear. Do not brown. Add the tomatoes and fry for 2 minutes. Add the
eggplant and stir until almost all liquid disappears and the mixture leaves the side. Place
into a bowl, sprinkle on coriander and serve at once.
Ingredients
1/2 lb Mushrooms
Wash and finely slice mushrooms. Slice onion fine. Heat oil and add turmeric and onions.
Fry until soft. Add the sliced tomatoes and cook for 3 minutes, stirring all the time. Add
the mushrooms, cover and simmer for 15-20 minutes. Remove cover and dry out all the water.
Serve hot.
GOBI ALOO (CAULIFLOWER AND POTATOES)
3 Medium sized potatoes
1/2 large Onion sliced thinly
1 tsp Mustard seeds
2 - 3 Cardamom pods
1 tsp Coriander
1 tsp Cumin seeds
1/2 tsp Turmeric
1 Bayleaf
3 Cloves
3 Tblsp Vegetable Oil
CHOLE "BILL AND JIM" (CHICK PEAS)
1 large Onion chopped finely
2 medium sized Potatoes (optional)
1 tsp Mustard seeds
2 - 3 Cardamom pods
1 tsp Coriander
1 tsp Cumin seeds
1 Tblsp Garam Masala
Vegetable Oil
MASALEDAR SEM (SPICY GREEN BEANS)
1 1/2" long and Fresh ginger (Peel and chop coarsely.) 1" thick piece
10 cloves Garlic peeled
1 cup Water
4 Tblsp Vegetable oil
3 tsp Whole cumin seeds
2 tsp Ground coriander seeds
2 medium Tomatoes, peeled,finely choped
to taste Salt
Freshly ground pepper
3 Tblsp Lemon juice (or to taste)
VEGETABLE KURMA
2 Onions cut length-wise
2 Green chilies cut length-wise
1 tsp Coriander powder
1 1/4 tsp Salt
pinch Turmeric powder
1/2" Cinnamon stick
2 Cloves
2 Cardamom pods
2 Tblsp Coconut powder
1 tsp poppy seeds
3 cloves Garlic
1/2" fresh Ginger
VEGETABLE CURRY
1/4-1/2 tsp Coriander powder
1/8-1/4 tsp Chili powder
1/8-1/4 tsp Garlic powder
1 tsp Salt
1 large Onion
1/4-1/2 tsp Mustard seeds
1/8 tsp Urad Dal
1/4-1/2 cup Tomatoes-crushed
GREEN PEPPER CURRY
1/4 tsp Chili powder
1/8 tsp Turmeric powder
1/2 tsp Dhania powder
1 Tblsp Coconut flakes
1 tsp poppy seeds
1 small bunch Fresh Coriander leaves
2 small Tomatoes
2 Onions
2 Tblsp Oil
1 small piece Vadium (Vadium is a combination of various spices)
1 1/4 tsp Salt
DRY POTATOES (SOOKHA ALOO)
2 t Cumin seeds
1 t Salt
2 t Mango powder
1/4 t Hot pepper
2 t Garam Masala
Oil (to fill pan to 2")
OKRA (BHINDI)
2 small Onions
2 small Tomatoes
1/4 t Turmeric
to taste Salt
Red pepper (optional)
Oil for frying
PANEER (CHEESE)
1/2 t White vinegar AND
1/2 t Lemon juice OR
1 c Yogurt
MATTAR PANEER (PEAS AND CHEESE)
2 Tomatoes
4 cloves Garlic
1/2 packet frozen Peas
1" cube Ginger
1/4 t Turmeric
to taste Salt
to taste Pepper
1/2 t Garam Masala
2 c Water
NAVRATHNA KURMA
2 cups Mixed boiled vegetables (carrots, french beans, green peas, potatoes)
3 Tomatoes
2 Onions
1 t Ginger and garlic paste
1 1/2 t Chili powder
1/2 t Turmeric powder
2 t Coriander powder
1 t Garam Masala
1 cup Milk
3 t Fresh cream
3 t Ghee
to taste Salt
Ghee for deep frying
CAULIFLOWER AND POTATOES (ALOO GOBI)
2 medium Potatoes
1 Onion
1 Tomato
1 clove Garlic
1" piece Ginger
pinch Turmeric
to taste Salt
to taste Pepper
to taste Garam Masala
CURRIED EGGPLANT (BHARTHA)
4 medium Tomatoes
3 t Fresh chopped coriander
1/2 c Ghee
1/2 c Finely chopped onion
CURRIED MUSHROOMS
1 large Onion
1/4 t Turmeric
to taste Salt
to taste Chili
2 large Tomatoes
Oil
last updated 10/31/99