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3 Tbsp. oil
1/2 tsp. cumin seeds
1/2 tsp. mustard seeds
4 - 5 curry leaves
2 dried red chilies, split in half
1 Tbsp. urd dhal
2 - 3 fresh tomatoes, sliced
a small ball of tamarind, soaked in water
3 cloves garlic, minced
3 - 4 green chilies
2 tsp. cumin seeds
cilantro
salt to taste
1. Heat 1 tablespoon of oil in skillet. Add 1/2 teaspoon of cumin seed, urd dhal, mustard seed and dried red chilies. Fry for 2 - 3 minutes. Remove from skillet and set aside.
2. Heat 1 tablespoon of oil in skillet. Add 2 teaspoons cumin, minced garlic and sliced green chilies. Fry for 2 - 3 minutes, or until lightly browned. Set aside.
3. Heat one tablespoon of oil and add sliced tomatoes. Cook for 10 - 15 minutes, until tomatoes are lightly browned on both sides. Cool.
4. In blender, blend tomatoes, fried green chili mixture, salt, and tamarind until smooth. Add to the mustard seed mixture along with the curry leaves and cilantro and cook for 2 - 3 minutes.
Padmaja Medidi
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1 c. Besan flour
1/2 c. rice flour
1 tsp. Madras curry powder
1 tsp. baking soda
1 1/4 c. water
salt to taste
2 potatoes, peeled and sliced into rounds
oil for deep frying
1. Combine Besan flour, rice flour, curry powder and baking soda. Add water and stir with a whisk until a smooth batter is formed.
2. Heat oil. Dip potato slices into batter and fry until golden brown. Serve with tomato chutney as a dipping sauce.
Padmaja Medidi
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2 c. long-grain white or Basmati rice
juice of 2 lemons, limes or 3 key limes
1/2 tsp. turmeric powder
1 tsp. mustard seeds
4 - 5 curry leaves
2 red chilies, split lengthwise
1 Tbsp. urd dhal
2 green chilies, split lengthwise
1/4 c. roasted unsalted peanuts
salt to taste
1. Cook rice in rice cooker. For 2 cups rice, add 3 1/2 cups water, add 1 tsp. oil and 1 tsp. salt, cook and set aside.
2. Heat oil in a skillet and add mustard seed, urd dhal, turmeric, red chilies, green chilies and fry until splattering stops.
3. Add peanuts and curry leaves and fry for a minute.
4. Add this mixture to rice and add salt to taste. Add lemon or lime juice and mix well.
Padmaja Medidi
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Potato Curry and Chickpeas
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2 - 3 lb. potatoes, peeled, cubed
2 cans chickpeas, rinsed and drained
1 tsp. Madras curry powder
1 - 2 tsp. turmeric
4 - 5 curry leaves
1 medium red onion, chopped
2 green chilies, chopped
chopped cilantro
3 - 4 Tbsp. oil
salt to taste
1 - 2 c. water
Heat oil in a small saucepan, add onions, green chilies and curry leaves. Fry until golden. Add turmeric, curry powder and potatoes. Add 1 -2 cups water, or enough to cover potatoes, salt to taste. Cover and simmer until tender, about 15 - 20 minutes. Crush some of the potatoes to make a nice gravy. Add chickpeas and cilantro and heat another 2 - 3 minutes.
Padmaja Medidi
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French Cut Beans and Baby Limas
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1 package French cut frozen green beans
1 c. frozen baby lima beans
2 - 4 Tbsp. oil
1 tsp. mustard seeds
1 tsp. cumin seeds
1 Tbsp. urd dhal
2 green chilies, chopped
1/2 tsp. Madras curry powder
2 - 3 garlic cloves, minced
4 - 5 curry leaves
1. Heat oil in large skillet, Add mustard seeds, cumin seeds and urd dhal. When mustard seeds sputter, add chopped green chilies and garlic and curry leaves. Fry until light brown. Add curry powder, limas and green beans. Add salt to taste and cook for 15 - 20 minutes.
Padmaja Medidi
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2 - 3 heads fresh broccoli, cut into small pieces
1 tsp. mustard seeds
1 tsp. cumin seeds
2 green chilies, chopped
2 - 3 garlic cloves, minced
1/4 c. onion, chopped
3 - 4 curry leaves
2 Tbsp. oil
2 Tbsp. frozen grated coconut, optional
1. Heat oil in large skillet. Add mustard seeds and cumin seeds. When mustard seeds start to sputter, add chopped green chilies, garlic, onion, and curry leaves and fry until light brown. Add the cut broccoli and salt to taste. Stir-fry for 10 - 15 minutes, being careful not to overcook or burn. Stir in shredded frozen coconut.
Padmaja Medidi
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