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Title: Pakoras
1 1/2 C chickpea flour
1/2 t baking powder
1/2 t turmeric
1/4 t cayenne
0 - pinch of cumin
2 t salt
0 - vegetable oil for frying
0 - onion
0 - squash
0 - eggplant
0 - potato
0 - spinach
0 - cauliflower
0 - green pepper
0 - green chilies
Sift together the flour, baking powder, turmeric, cayenne pepper, cumin, and salt. Add enough water to make a thick batter. Beat well.
Use any or all of the vegetables. Cut into thin slices, If desired, parboil the potato, squash, and cauliflower.
Dip each piece in the batter to thoroughly coat and drop into the hot vegetable oil, which should be about 365-370 degrees F. Fry until golden, drain and serve hot with fresh mint or cilantro chutney.
Vegetables can also be chopped fine, mixed directly into the batter, and then dropped by the spoonful into the oil.
From A Taste of India
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Showing posts with label Indian. Show all posts
Showing posts with label Indian. Show all posts
Friday, January 30, 2009
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Title: Chudva
3 T oil
1/4 t turmeric
1/2 t cumin
1 t sesame seeds
1/3 C peanuts
1/3 C cashew nuts
1/3 C fresh coconut, thinly sliced
2 T currants
1 1/2 C puffed rice cereal
1 1/2 t salt
1/4 t cayenne pepper
0 - pinch of garlic powder
Heat oil and fry turmeric and cumin for a minute or two. Add sesame seeds, peanuts, cashews, sliced coconut, and currants. Fry until ingredients are golden brown. Toss well with puffed rice cereal, salt, cayenne, and garlic powder.
If preferred, a pinch of ground cinnamon can be used instead of the garlic powder.
From A Taste of India
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---begin-tinykitchen---
Title: Parsi Cucumber Salad
2 - medium cucumbers
1 1/2 t salt
1/2 C peanuts, chopped
1 T toasted sesame seeds
1 T grated unsweetened coconut
1/2 t preserved ginger, chopped
1/2 t chili powder
0 - pinch of ground black pepper
1 - lemon, juice of
Peel and thinly slice cucumbers. Mix in salt and set aside for 30 minutes. Squeeze out all water and chill the cucumbers well. Combine all ingredients.
From A Taste of India
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Title: Parsi Cucumber Salad
2 - medium cucumbers
1 1/2 t salt
1/2 C peanuts, chopped
1 T toasted sesame seeds
1 T grated unsweetened coconut
1/2 t preserved ginger, chopped
1/2 t chili powder
0 - pinch of ground black pepper
1 - lemon, juice of
Peel and thinly slice cucumbers. Mix in salt and set aside for 30 minutes. Squeeze out all water and chill the cucumbers well. Combine all ingredients.
From A Taste of India
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---begin-tinykitchen---
Title: Amti
3/4 C yellow split peas
1 1/2 C boiling water
2 T vegetable oil
1/2 t mustard seeds
3 - green chilies, finely chopped
1 - small onion, finely chopped
1/2 t turmeric
1/2 t paprika
1/8 t ground black pepper
0 - pinch of ground cinnamon
0 - pinch of ground cloves
0 - pinch of ground cardamom
1 T lemon juice
1/2 t brown sugar
1 t salt
Soak split peas for one hour. Drain. Add boiling water and cook until soft, about 30 minutes.
Heat vegetable oil and fry mustard seeds until they pop. Put in the green chilies and onion. Fry until golden. Add turmeric, paprika, black pepper, cinnamon, cloves, and cardamom. Fry for 2 minutes. Stir into the cooked split peas. Bring to a simmer and add lemon juice, brown sugar, and salt. Mix well.
From A Taste of India
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---begin-tinykitchen---
Title: Coconut Mung Dhal
1 C whole mung beans, soaked for 1 hour
0 - boiling water
1/3 C grated, unsweetened coconut
2 - green chilies, finely chopped
1 - small onion, grated
1 - bay leaf
1/4 t cumin
1/4 t turmeric
1 t salt
2 T vegetable oil
1 - small onion, thinly sliced
Drain mung beans and cover with just enough boiling water to cook them without burning. When cooked and very little moisture remains, add coconut, chopped green chilies, grated onion, bay leaf, cumin, turmeric, and salt. Mix thoroughly and simmer, covered, over very low heat for 5 minutes.
Meanwhile, brown sliced onion in the vegetable oil. Remove mung beans from heat and stir in the browned onion. Serve very hot.
From A Taste of India
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---begin-tinykitchen---
Title: Coriander Rasam
3 T yellow split peas
4 c water
2 T vegetable oil
1 - small onion, finely chopped
1 - clove garlic, crushed
1 - bay leaf, crumbled
4 t ground coriander
1/4 t cumin
1/4 t turmeric
1/4 t mustard seeds
1/2 t crushed red pepper
0 - pinch of fenugreek seeds
0 - pinch of ground black pepper
2 T lemon juice
1 1/2 t salt
Boil the split peas in the water until soft.
Heat the vegetable oil and lightly fry the onion. Add the garlic, bay leaf, coriander, cumin, turmeric, mustard seeds, red pepper, fenugreek seeds, and ground black pepper. Fry for 1-2 minutes. Add to the boiled peas, along with the lemon juice and salt.
Simmer for 15 minutes. Strain and serve hot.
From A Taste of India
---end-tinykitchen---
Title: Coriander Rasam
3 T yellow split peas
4 c water
2 T vegetable oil
1 - small onion, finely chopped
1 - clove garlic, crushed
1 - bay leaf, crumbled
4 t ground coriander
1/4 t cumin
1/4 t turmeric
1/4 t mustard seeds
1/2 t crushed red pepper
0 - pinch of fenugreek seeds
0 - pinch of ground black pepper
2 T lemon juice
1 1/2 t salt
Boil the split peas in the water until soft.
Heat the vegetable oil and lightly fry the onion. Add the garlic, bay leaf, coriander, cumin, turmeric, mustard seeds, red pepper, fenugreek seeds, and ground black pepper. Fry for 1-2 minutes. Add to the boiled peas, along with the lemon juice and salt.
Simmer for 15 minutes. Strain and serve hot.
From A Taste of India
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---begin-tinykitchen---
Title: Sambhar
1/3 C yellow split peas
1 - onion, thinly sliced
2 - green chilies, finely chopped
3 1/2 C boiling water
2 T vegetable oil
1 T ground coriander
1/2 t chili powder
1/4 t cumin
1/4 t turmeric
2 t salt
1/3 - medium green pepper, cut up
1 - medium tomato, cut up
0 - pinch of fenugreek seeds
1/8 t mustard seeds
1 - small onion, finely chopped
1/4 C lemon juice
Soak split peas 12 hours or overnight, then drain. Bring water to a boil and add peas, sliced onion, and green chilies. Cover and simmer for one hour.
Heat 1 tablespoon of the vegetable oil and fry the coriander, chili powder, cumin, and turmeric for 2-3 minutes. Add to the simmering peas, along with the green pepper and tomato. Put in salt. Simmer 30 minutes.
In remaining 1 tablespoon of oil, fry the fenugreek and mustard seeds until they crackle. Add onion and brown lightly. Add to the split peas. Stir in lemon juice.
From A Taste of India
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---begin-tinykitchen---
Title: Green Bean Foogath
2 T vegetable oil
1/4 t mustard seeds
1 - small onion, chopped
0 - pinch of cayenne
1/2 - bay leaf, crumbled
2 C green beans, cooked and sliced
1/2 t salt
1/4 C grated unsweetened coconut
Heat oil and add mustard seeds. When they crackle, add onion and fry until golden. Add cayenne pepper and bay leaf. Cook for a minute, and then put in green beans, salt, and coconut. Stir well. Simmer for about 5 minutes. A little water can be sprinkled on if the mixture is too dry during the last few minutes of cooking. Serve hot.
From A Taste of India
---end-tinykitchen---
Title: Green Bean Foogath
2 T vegetable oil
1/4 t mustard seeds
1 - small onion, chopped
0 - pinch of cayenne
1/2 - bay leaf, crumbled
2 C green beans, cooked and sliced
1/2 t salt
1/4 C grated unsweetened coconut
Heat oil and add mustard seeds. When they crackle, add onion and fry until golden. Add cayenne pepper and bay leaf. Cook for a minute, and then put in green beans, salt, and coconut. Stir well. Simmer for about 5 minutes. A little water can be sprinkled on if the mixture is too dry during the last few minutes of cooking. Serve hot.
From A Taste of India
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---begin-tinykitchen---
Title: Spicy Mixed Vegetable Curry
1 C shredded cabbage
1 C green peas
1 C green beans, sliced
2 - medium potatoes, peeled and diced
3 T vegetable oil
2 - medium onions, thinly sliced
1 t green pepper, chopped
1 T ground coriander
1/2 t cumin
1/2 t aniseed, crushed
1/4 t ground cardamom
1/8 t ground cinnamon
1/8 t ground cloves
1/4 t chili powder
1/2 t ginger, finely chopped
2 T fresh cilantro, chopped
1 t salt
1 1/2 C thick coconut milk
1/2 - lemon, juice of
Combine cabbage, green peas, green beans, and potatoes. Add just enough water to cook without burning and simmer for 5 minutes. Drain.
Meanwhile, heat vegetable oil and fry onions until golden. Add green pepper, ground coriander, cumin, aniseed, cardamom, cinnamon, cloves, chili powder, ginger, and cilantro. Fry for a minute or two. Put in mixed vegetables and salt. Fry for several minutes, stirring frequently, and then put in coconut milk. Simmer gently until vegetables are tender, watching carefully to prevent burning. Remove from heat and add lemon juice.
From A Taste of India
---end-tinykitchen---
Title: Spicy Mixed Vegetable Curry
1 C shredded cabbage
1 C green peas
1 C green beans, sliced
2 - medium potatoes, peeled and diced
3 T vegetable oil
2 - medium onions, thinly sliced
1 t green pepper, chopped
1 T ground coriander
1/2 t cumin
1/2 t aniseed, crushed
1/4 t ground cardamom
1/8 t ground cinnamon
1/8 t ground cloves
1/4 t chili powder
1/2 t ginger, finely chopped
2 T fresh cilantro, chopped
1 t salt
1 1/2 C thick coconut milk
1/2 - lemon, juice of
Combine cabbage, green peas, green beans, and potatoes. Add just enough water to cook without burning and simmer for 5 minutes. Drain.
Meanwhile, heat vegetable oil and fry onions until golden. Add green pepper, ground coriander, cumin, aniseed, cardamom, cinnamon, cloves, chili powder, ginger, and cilantro. Fry for a minute or two. Put in mixed vegetables and salt. Fry for several minutes, stirring frequently, and then put in coconut milk. Simmer gently until vegetables are tender, watching carefully to prevent burning. Remove from heat and add lemon juice.
From A Taste of India
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---begin-tinykitchen---
Title: Mixed Vegetable Curry
3 T vegetable oil
2 t ground coriander
1/2 t chili powder
1/4 t turmeric
1/4 t ginger, chopped finely
2 - cloves garlic, crushed
3 T grated unsweetened coconut
1 C cauliflower, cut up
2 - small potatoes, peeled and quartered
1 C green peas
1 - large carrot, sliced
1 - medium onion, thinly sliced
2 - large tomatoes, chopped
1 - green chili, finely chopped
1/4 C water
1 t salt
1/4 C lemon juice
Heat vegetable oil and fry coriander, chili powder, turmeric, ginger, garlic, and coconut for 2-3 minutes. Add cauliflower, potatoes, green peas, and carrot. Fry for 5 minutes. Put in onion, tomatoes, green chili, salt, and water. Simmer until all the vegetables are tender, adding a little more water if it gets too dry. Add lemon juice, simmer a few more minutes.
From A Taste of India
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Title: Mixed Vegetable Curry
3 T vegetable oil
2 t ground coriander
1/2 t chili powder
1/4 t turmeric
1/4 t ginger, chopped finely
2 - cloves garlic, crushed
3 T grated unsweetened coconut
1 C cauliflower, cut up
2 - small potatoes, peeled and quartered
1 C green peas
1 - large carrot, sliced
1 - medium onion, thinly sliced
2 - large tomatoes, chopped
1 - green chili, finely chopped
1/4 C water
1 t salt
1/4 C lemon juice
Heat vegetable oil and fry coriander, chili powder, turmeric, ginger, garlic, and coconut for 2-3 minutes. Add cauliflower, potatoes, green peas, and carrot. Fry for 5 minutes. Put in onion, tomatoes, green chili, salt, and water. Simmer until all the vegetables are tender, adding a little more water if it gets too dry. Add lemon juice, simmer a few more minutes.
From A Taste of India
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---begin-tinykitchen---
Title: Spicy Cabbage
3 T vegetable oil
1/4 t mustard seeds
1 - small onion, chopped
1 - green chili, finely chopped
1/4 t turmeric
1/4 t chili powder
4 C cabbage, shredded
1 t salt
2 t chives, chopped
3/4 C water
1 - lime, juice of
Heat oil and fry mustard seeds until they pop. Put in onion and fry until light brown. Add green chili, turmeric, and chili powder, and fry for a minute. Mix in cabbage, salt, and chives; fry for 3 minutes, stirring well. Add water and simmer about 7 minutes. Add lime juice and mix thoroughly.
From A Taste of India
---end-tinykitchen---
Title: Spicy Cabbage
3 T vegetable oil
1/4 t mustard seeds
1 - small onion, chopped
1 - green chili, finely chopped
1/4 t turmeric
1/4 t chili powder
4 C cabbage, shredded
1 t salt
2 t chives, chopped
3/4 C water
1 - lime, juice of
Heat oil and fry mustard seeds until they pop. Put in onion and fry until light brown. Add green chili, turmeric, and chili powder, and fry for a minute. Mix in cabbage, salt, and chives; fry for 3 minutes, stirring well. Add water and simmer about 7 minutes. Add lime juice and mix thoroughly.
From A Taste of India
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---begin-tinykitchen---
Title: Cabbage Foogath
2 T vegetable oil
1/4 t mustard seeds
1 - small onion, finely chopped
1/2 t cumin
1/4 t turmeric
1 t salt
3 C cabbage, shredded
1/2 C water
1/4 C grated unsweetened coconut
0 - pinch of chili powder
Heat oil and fry mustard seeds until they crackle. Add onion and fry till golden. Put in cumin and turmeric. Then add salt and cabbage. Sprinkle on water; cook until tender, stirring frequently. Add grated coconut and chili powder and cook another minute or two.
From A Taste of India
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Title: Cabbage Foogath
2 T vegetable oil
1/4 t mustard seeds
1 - small onion, finely chopped
1/2 t cumin
1/4 t turmeric
1 t salt
3 C cabbage, shredded
1/2 C water
1/4 C grated unsweetened coconut
0 - pinch of chili powder
Heat oil and fry mustard seeds until they crackle. Add onion and fry till golden. Put in cumin and turmeric. Then add salt and cabbage. Sprinkle on water; cook until tender, stirring frequently. Add grated coconut and chili powder and cook another minute or two.
From A Taste of India
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---begin-tinykitchen---
Title: Cauliflower with Peas and Tomatoes
1 - small onion, finely chopped
2 T vegetable oil
1/4 t chili powder
1/2 t turmeric
1 t ground coriander
2 C cauliflower florettes
1 C green peas
3 - large tomatoes, peeled and chopped
1 t salt
1/2 - bay leaf, crumbled
1/4 c water
1 T fresh cilantro, chopped
Fry onion in oil until golden. Add chili powder, turmeric, and coriander. Fry for a few minutes. Put in cauliflower and peas and fry several minutes. Add tomatoes, salt, bay leaf, and water. Cover and simmer until vegetables are tender. Garnish with chopped cilantro.
From A Taste of India
---end-tinykitchen---
Title: Cauliflower with Peas and Tomatoes
1 - small onion, finely chopped
2 T vegetable oil
1/4 t chili powder
1/2 t turmeric
1 t ground coriander
2 C cauliflower florettes
1 C green peas
3 - large tomatoes, peeled and chopped
1 t salt
1/2 - bay leaf, crumbled
1/4 c water
1 T fresh cilantro, chopped
Fry onion in oil until golden. Add chili powder, turmeric, and coriander. Fry for a few minutes. Put in cauliflower and peas and fry several minutes. Add tomatoes, salt, bay leaf, and water. Cover and simmer until vegetables are tender. Garnish with chopped cilantro.
From A Taste of India
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---begin-tinykitchen---
Title: Spicy Potatoes and Coconut
4 T oil
2 t ground coriander
1/2 t chili powder
1/2 t turmeric
1/2 t cumin
4 - medium potatoes, cooked, peeled, and cubed
1/2 C grated unsweetened coconut
1 - lemon, juice and pulp
1 t salt
1/4 c water
1/4 t fenugreek seeds
1 - medium onion, finely chopped
Heat 3 tablespoons of the oil in a skillet. Add ground coriander, chili powder, turmeric, and cumin. Fry for 2-3 minutes. Add potatoes, coconut, lemon juice and pulp, and salt. Mix well. Add water, enough to keep the mixture from burning. Simmer very slowly for about 5 minutes.
Meanwhile, heat remaining tablespoon of oil. Fry fenugreek seeds for a minute, then add onion and brown it. Stir into potatoes and serve.
From A Taste of India
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---begin-tinykitchen---
Title: Indian Stuffed Green Peppers
6 T vegetable oil
1 - small onion, finely chopped
2 - cloves garlic,c rushed
2 t grated ginger
1 t cumin
1/4 t cayenne
1/4 t turmeric
1 1/2 C mashed potatoes
1/2 C sesame seeds, toasted and crushed
1 1/2 t salt
6 - medium green peppers
1 - lemon, juice of
Heat 2 tablespoons of the vegetable oil and fry the onion until lightly browned. Add garlic, ginger, cumin, cayenne pepper, and turmeric. Fry for 2-3 minutes, then combine with the mashed potatoes, toasted crushed sesame seeds and salt. Set aside.
Cut a slit in the side of each pepper and remove seeds. Stuff with the seasoned mashed potato mixture. Heat the remaining vegetable oil in a skillet large enough to hold peppers in a single player. Put in peppers and let fry for 5 minutes. Sprinkle with the lemon juice, cover and cook until tender, occasionally sprinkling on a little water, if necessary.
From A Taste of India
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---begin-tinykitchen---
Title: Kerala Theeyal
2 C eggplant, cut in 1-inch cubes
3 T vegetable oil
1/4 t turmeric
1/4 t chili powder
1/2 C grated unsweetened coconut, toasted
1/4 t ground black pepper
1 t salt
1 C water
1/4 C lemon juice
1 - small onion, finely chopped
1 T green pepper, finely chopped
1/8 t fenugreek seed
1/8 t mustard seed
Heat 2 tablespoons of vegetable oil and put in the eggplant cubes. Sprinkle on the turmeric and chili powder and fry for 2-3 minutes, stirring constantly.
Add the grated coconut, which has been toasted previously a golden brown in the oven, to the eggplant. Put in black pepper, salt, and water Mix well and simmer about 10 minutes.
Meanwhile, fry mustard and fenugreek seeds in the remaining tablespoon of oil until they pop. Put in the onion and brown. Add to the eggplant along with the lemon juice. Stir thoroughly and simmer another 5 minutes or until the eggplant is quite tender.
From A Taste of India
---end-tinykitchen---
Title: Kerala Theeyal
2 C eggplant, cut in 1-inch cubes
3 T vegetable oil
1/4 t turmeric
1/4 t chili powder
1/2 C grated unsweetened coconut, toasted
1/4 t ground black pepper
1 t salt
1 C water
1/4 C lemon juice
1 - small onion, finely chopped
1 T green pepper, finely chopped
1/8 t fenugreek seed
1/8 t mustard seed
Heat 2 tablespoons of vegetable oil and put in the eggplant cubes. Sprinkle on the turmeric and chili powder and fry for 2-3 minutes, stirring constantly.
Add the grated coconut, which has been toasted previously a golden brown in the oven, to the eggplant. Put in black pepper, salt, and water Mix well and simmer about 10 minutes.
Meanwhile, fry mustard and fenugreek seeds in the remaining tablespoon of oil until they pop. Put in the onion and brown. Add to the eggplant along with the lemon juice. Stir thoroughly and simmer another 5 minutes or until the eggplant is quite tender.
From A Taste of India
---end-tinykitchen---
---begin-tinykitchen---
Title: Eggplant in Coconut Milk
1 - large eggplant, sliced
1 t tuermeric
1 1/2 t salt
5 T vegetable oil
1/2 t mustard seeds
1 - small onion, chopped
1 - cloves garlic, crushed
1 - green chili, finely chopped
1 t grated ginger
2 t ground coriander
1 t cumin
1/2 t chili powder
1 - bay leaf
0 - pinch of cinnamon
3 T vinegar
1 1/2 C thin coconut milk
1/2 t sugar
Mix together salt and turmeric and rub into eggplant slices. Heat 4 tablespoons of the vegetable oil and brown the eggplant slices. Remove from skillet and set aside.
Heat remaining tablespoon of oil and fry mustard seeds until they crackle. Put in onion, garlic, green chili, ginger, coriander, cumin, chili powder, bay leaf, and cinnamon. Fry a minute or two. Meanwhile, add vinegar to eggplant slices and then combine with onion-spice mixture. Stir in coconut milk and simmer very slowly, stirring frequently, for about 15-20 minutes.
Watch carefully, as this will burn very easily. Add sugar just before removing from pan.
From A Taste of India
---end-tinykitchen---
Title: Eggplant in Coconut Milk
1 - large eggplant, sliced
1 t tuermeric
1 1/2 t salt
5 T vegetable oil
1/2 t mustard seeds
1 - small onion, chopped
1 - cloves garlic, crushed
1 - green chili, finely chopped
1 t grated ginger
2 t ground coriander
1 t cumin
1/2 t chili powder
1 - bay leaf
0 - pinch of cinnamon
3 T vinegar
1 1/2 C thin coconut milk
1/2 t sugar
Mix together salt and turmeric and rub into eggplant slices. Heat 4 tablespoons of the vegetable oil and brown the eggplant slices. Remove from skillet and set aside.
Heat remaining tablespoon of oil and fry mustard seeds until they crackle. Put in onion, garlic, green chili, ginger, coriander, cumin, chili powder, bay leaf, and cinnamon. Fry a minute or two. Meanwhile, add vinegar to eggplant slices and then combine with onion-spice mixture. Stir in coconut milk and simmer very slowly, stirring frequently, for about 15-20 minutes.
Watch carefully, as this will burn very easily. Add sugar just before removing from pan.
From A Taste of India
---end-tinykitchen---
---begin-tinykitchen---
Title: Eggplant Curry
2 - medium onions, chopped
4 T vegetable oil
3 - cloves garlic, crushed
2 T green pepper, finely chopped
1/2 t grated fresh ginger
1/2 t chili powder
1/2 t turmeric
1 - large eggplant, cut in 1-inch cubes
3 - large tomatoes, chopped
1 t salt
Saute onions in hot oil until golden. Add garlic, green pepper, ginger, chili powder, and turmeric. Fry for 2-3 minutes. Put in eggplant cubes and fry for several minutes, stirring constantly. Add a little water and simmer 5 minutes. Add tomatoes and salt. Cover and simmer over very low heat about 10 minutes, stirring occasionally.
From A Taste of India
---end-tinykitchen---
Title: Eggplant Curry
2 - medium onions, chopped
4 T vegetable oil
3 - cloves garlic, crushed
2 T green pepper, finely chopped
1/2 t grated fresh ginger
1/2 t chili powder
1/2 t turmeric
1 - large eggplant, cut in 1-inch cubes
3 - large tomatoes, chopped
1 t salt
Saute onions in hot oil until golden. Add garlic, green pepper, ginger, chili powder, and turmeric. Fry for 2-3 minutes. Put in eggplant cubes and fry for several minutes, stirring constantly. Add a little water and simmer 5 minutes. Add tomatoes and salt. Cover and simmer over very low heat about 10 minutes, stirring occasionally.
From A Taste of India
---end-tinykitchen---
---begin-tinykitchen---
Title: Spicy Eggplant
3 - small eggplants
6 T vegetable oil
1 T ground coriander
1 t chili powder
1/4 t turmeric
1 - green chili, finely chopped
3 - large onions, thinly sliced
3 - cloves garlic, crushed
1/2 C grated unsweetened coconut
2 - lemons, juice and pulp
1 t salt
1 - bay leaf
1 t toasted sesame seeds, crushed
1 C water
1 t mustard seeds
1 t brown sugar
2 T fresh cilantro, chopped
Cut the eggplants in quarters lengthwise. Brown them in 4 tablespoons of the hot oil. Remove from skillet and set aside.
In remaining 2 tablespoons of oil, fry the coriander, chili powder, turmeric, green chili, onions, and garlic for 5 minutes. Add coconut and fry another 2-3 minutes. Put in the lemon juice and pulp, salt, bay leaf, sesame seeds, and water. Stir well.
Add eggplant quarters. Cover and simmer until eggplant is very tender and sauce is thickened. Add brown sugar and mustard seeds which have been fried in a little oil until they pop.
Mix well an garnish with cilantro.
From A Taste of India
---end-tinykitchen---
Title: Spicy Eggplant
3 - small eggplants
6 T vegetable oil
1 T ground coriander
1 t chili powder
1/4 t turmeric
1 - green chili, finely chopped
3 - large onions, thinly sliced
3 - cloves garlic, crushed
1/2 C grated unsweetened coconut
2 - lemons, juice and pulp
1 t salt
1 - bay leaf
1 t toasted sesame seeds, crushed
1 C water
1 t mustard seeds
1 t brown sugar
2 T fresh cilantro, chopped
Cut the eggplants in quarters lengthwise. Brown them in 4 tablespoons of the hot oil. Remove from skillet and set aside.
In remaining 2 tablespoons of oil, fry the coriander, chili powder, turmeric, green chili, onions, and garlic for 5 minutes. Add coconut and fry another 2-3 minutes. Put in the lemon juice and pulp, salt, bay leaf, sesame seeds, and water. Stir well.
Add eggplant quarters. Cover and simmer until eggplant is very tender and sauce is thickened. Add brown sugar and mustard seeds which have been fried in a little oil until they pop.
Mix well an garnish with cilantro.
From A Taste of India
---end-tinykitchen---
---begin-tinykitchen---
Title: Kitchri
1/4 C split yellow peas, soaked one hour
0 - boiling water
1 C long grain rice
2 - whole cardamom seeds
2 - cloves
1 t salt
0 - pinch of turmeric
2 1/4 C water
2 T oil
Cover split peas with boiling water and cook for 15 minutes. Drain.
Bring 2 1/4 cups water to a boil. Add cardamoms, cloves, salt, and turmeric. Stir in rice and drained split peas. Cover tightly, lower heat, and steam until done.
From A Taste of India
---end-tinykitchen---
Title: Kitchri
1/4 C split yellow peas, soaked one hour
0 - boiling water
1 C long grain rice
2 - whole cardamom seeds
2 - cloves
1 t salt
0 - pinch of turmeric
2 1/4 C water
2 T oil
Cover split peas with boiling water and cook for 15 minutes. Drain.
Bring 2 1/4 cups water to a boil. Add cardamoms, cloves, salt, and turmeric. Stir in rice and drained split peas. Cover tightly, lower heat, and steam until done.
From A Taste of India
---end-tinykitchen---
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