To make a paste
- 1/4 cup decscicated coconut
- 1 medium tomato
- 1 tsp fennel seeds(viriyarı)
- 2 oz almonds or cashew
- 2 tbsp poppy seeds
- 1 medium tomato
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1/4 cup yoghurt
- 1/4 cup water
In a blender or a food processor make a paste , using the above ingredients.
- 1/4 cup vegetable oil/or ghee
- 1 medium onion, peeled and sliced thinly
- 1 cinnamon stick(1”)
- 6 cloves
- 6 small cardamon
- 1 bayleaf
- 1 tsp black peppercorn
- 12 tsp cumin seeds
- 1 star anise
- 1/2 tsp red chilli powder(or to taste)
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1/4 tsp turmeric powder
- Salt to taste
- 2 tbsp chopped cilantro
- 2 green chillies halved
You can use any vegetables of your choice. I have used:
- 1 cup Edamame beans
- 1 medium sweet potato(peeled and diced to 1” cube)
- 1 cup green beans
- 1 cup carrots
- In a medium saucepan heat the oil or ghee, add the sliced onion, cinnamon stick, cloves, cardamon, bayleaf, peppercorn and cumin seeds, and fry it till the onions turn light golden colour.
- Add the kurma paste and the rest of the spices, cook stirring a few times till the oil separates, about 5 minutes, and the mixture is thick.
- Add the vegetables and a 1/4 cup water, mix and cook on medium heat for 5 minutes, till the vegetables are done. Kurma should have medium thick gravy.
- Serve in a bowl sprinkled with cilantro, and green chillies.
- Serve it with Naan, chapati and/or rice.
- 1 lb lean ground beef
- 1/4 cup vinegar
- 1 tsp sugar
- 1 tsp dried oregano leaves
- 1 tsp red chilly powder(optional)
- 1 tsp paprika
- 1/2 tsp garlic paste
- 1/2 tsp ginger paste1/2 tsp salt
- 1/2 tsp freshly ground pepper
- 1/2 tsp freshly ground cumin
- 1 small red onion
- 1 medium red or green pepper
- 1 jalepino, thinly sliced
- 1 tbsp chopped cilantro
- In a saucepan add beef, vinegar sugar, oregano, chillies, paprika, garlic and ginger paste, black pepper and cumin and cook on medium high heat, stirring and breaking the beef.
- Reduce the heat to medium and cook for 10 mins., stirring it a couple of times, till most of the liquid has evaporated.
- Add the sliced onions, peppers, jalepino and cilantro.
- serve it on rice with Salsa
you can use any meat, I have used chicken ground.
It is a Cold Snowy Day in Vancouver. It has been snowing for 3 days now, so I decided to make Kadhi and Lassi Kichadi (or grey kichadi) for dinner.
Kadhi is a yoghurt based gravy dish to which chickpea flour/besan is added, tempered and then simmered with spices. Kadhi is a popular North Indian dish, made with chickpea flour and yogurt as main ingredients along with various spices. In India each state and region has their own version of kadhi. Panjabi Kadhi is thick with pakoras added to it. Gujarati kadhi is thin and sweet as jaggery or sugar is added to it.
Kichadi is a simple dish that has the consistency of porridge. kichadi is from Indian subcontinent made from rice and Mung Daal(lentils). In Indian culture, it is considered one of the first solid foods that babies eat. It is also eaten by those recovering from indigestion problem. It is also a comfort food to be eaten on a cold winter day. It can be a simple dish served with ghee or butter or it can be spiced up with vegetables in it. It is served with masala potato and kadhi. This kichadi is cooked on slow heat till it is very soft. Back home khichdi is cooked in a clay pot on a sagari(sagari is a cooking stove and uses coal). We also had our main meal at lunch time and then have a simple meal for dinner. Kadhi Kichari is one of the simple meal. A lot of our seniors have dudh kichadi(milk and kichadi0 or dahi kichadi (yoghurt and kichadi) for dinner. Add papadum and mango pickle to the meal. The following day we added the the oil from the mango pickle and had the kichadi, tastes pretty good.
- 1 lt yoghurt (6%MF)
- 3 cups water
- 1 level tbsp chickpea flour
- 1 tbsp green masala
- 1/4 tsp haldi(turmeric powder)
- 1 tsp dhana jeera(coriander and cumin powder)
- 1 tsp salt(to taste)
- 1 tbsp sugar/jaggery
- 1 jalapeño(optional)
- coriander leaves for garnishing
- 2 tbsp vegetable oil
- 1 spring curry leaves
- 1 broken red chilli(optional)
- 2 clove garlic, thinly sliced
- 1/2 tsp jeera(cumin seeds)
- 1/2 tsp rai(mustard seeds)
- 1/2 tsp methi(fenugreek seeds)
- In a Medium bowl add the yoghurt, water, chickpea flour, green masala,haldi, chana jeera, and salt and mix well. Make sure there are no lumps in the mixture.
- Heat a large sauce pan on high heat. Add the oil, when the oil is hot add the rest of the tempering ingredients. When the seeds start to pop, add the yoghurt mix and mix well.
- Keep stirring till the curry thins out, about 5 minutes. The kadhi will boil over if you do not stir it.
- Lower the heat to medium and let it simmer for about 10 minutes, stirring a few times.
- Add the sugar/jaggery, jalepeno cut in half and coriander leaves.
- Serve hot with Lassi kichari, chuti kichari or vegetable pilau.
- You can serve kadhi in a small tea cup for people to drink it.
- 1/2 cup Split Mung Daal
- 1/2 cup long grain rice
- 4 cups water
- 1/2 tsp salt
- 2 oz butter or ghee.
- Rinse mung daal and rice with cold water a few times.
- Add mung daal and rice to a pot with 4 cups water and 1/2 tsp salt.
- Bring to a boil on high heat stirring occasionally.
- Add the butter/ghee. Reduce heat to medium low(mark 4) and simmer until all the water is absorbed.
- Turn the heat off. Mash the kichadi and serve with yoghurt, kadhi or other vegetable curry.
If you soak mung daal and rice for 1/2 hr or more, the kichadi will cook faster.
The spilt pigeon peas provides protein, and the rice provides carbohydrates. Make this a more balance meal with a vegetable curry and or Kadhi and carrot pickle.
- 1/2 cup tovar ni Daal( split pigeon pea)
- 1 cup basmati rice
- 4 tbsp vegetable oil
- 3 whole elichi (green cardamon)
- 5 laving(cloves)
- 1/4 tsp jeera(cumin)
- 1/4 tsp Mari(black pepper)
- 1 1” stick cinnamon stick
- 1/2 tsp crushed ginger
- 1/2 tsp crushed garlic
- 1/2 tsp crushed jaleoino
- 1 tsp salt
- 1/4 tsp haldi(turmeric powder)
- 1/2 tsp garam masala
- Rinse and soak the Daal in cold water for at least and hr, if not more.
- Rinse and soak the rice in cold water for about half an hour.
- In a medium saucepan, heat the oil. Add elichi, laving, jeera, mari and cinnamon stick.
- Add the green masala and stir for a minute.
- Add the daal and stir for a few minutes, add the salt and haldi.
- Add the hot water and bring to a boil, add the drained rice, mix, cover and cook on medium heat for about 10 minutes or till most of the liquid has evaporated.
- Sprinkle with garam masala and bake in a preheated 300 degree oven for 10 minutes or lower the heat to low (mark 2) and let it cook on the stove top.
- Serve with Kadhi and or vegetable curry.
Mulligatawny is a a traditional curry soup with origins in India. It is satisfying, comforting and delicious milding spiced and creamy, perfect for a cold day, serve with a dollop of sour cream
This soup is popular in South India
- 2 level tbsp coriander seeds
- 1 level tbsp cumin seeds
- 1 level tbsp aniseed seed
- 1/4 level tsp fenugreek seeds
- 1 1″ cinnamon sticks
- 2 tbsp canola oil
- 2 medium onions, peeled and chopped
- 2 carrots, peeled and roughly chopped
- 2 tbsp green masala
- 5 oz masoor daal, washed
- 3 large tomatoes, roughly chopped
- 1 lt water(4 cups)
- 1 can coconut milk
- 3 tbsp cooked rice
- lemon juice to taste
- 1 tsp salt
- Dry roast the corriander seeds, cumin seeds, aniseeds, fenugreek seeds and cinnamon stickes in the microwave for 2 minutes, till they release the aroma. Stir after a minute.
- Grind into a powder in a small grinder or with a mortar and pestle.
- Heat the oil in a pan, add the onions, carrots, green masala, and fry 2 minutes.
- Add the dal, tomatoes, ground roasted spices, turmeric powder and the water.
- Cover and cook for 15 minutes or until the vegetables are tender.
- Pour into a blender or food processor and blend.
- Add the coconut milk, cooked rice, lemon juice, and salt to the soup
- Serve hot with a toast or cracker.
Variation You can add chicken pieces to the soup before you serve. Add chicken stock instead of water.
Indian Kashmiri Dum Aloo is a mildly spiced potato curry, tomato based,cooked with spices and yoghurt.
It is not as spicy as it looks. The curry has the Indian spices, yoghurt and gorgeous lush red colour from tomato paste.
In Indian homes, a curry is for dinner, no matter how hot the tempreture.
According to the elders, spices in a curry help fight stress, calm you down, and make you feel good even on a hot summer day. Some spices are cooling and are preferred on summer days.
Cooling spices are: cumin seeds, coriander seeds, fennel seeds, green cardamom. So in summer we have cardamom tea, yoghurt based curries li ke dum aloo, or cumin(jeera) lassi or fennel ice cream.
Warming spices are: Cinnamon, black cardamom, mustard seeds, cloves, star anise, bay leaves, curry leaves, mace etc.
- 10-12 small potatoes peeled and cut in half
- 1 cup yoghurt (if using Greek yoghurt add 1/4 cup water)
- 3-4 tbsp cilantro(to garnish)
- 1/4 cup tomato paste
- 1-2 white onion(about 1 cup finely chopped)
- 1 tsp chopped garlic
- 1 tsp chopped ginger
- 4 tbsp vegetable oil
- 1/2 tsp salt
- 1 tsp mild paprika or
- 1/4 tsp cayenne
- 1/3 cup cashews(10-12 soaked in mild and blended)
- 1/4 cup milk
- 1 tsp fennel seeds
- 1 tsp cumin seeds
- 1/2 tsp cardamon seeds
- 4-5 black pepper
- Wash the potatoes. Peel off skin and cut then in half. Prick each potato with fork 2-3 times (this makes potatoes tender faster when frying and also help absorb flavour in the curry later)
- Heat a large saucepan. Add all the spices except chili powder and roast for 30 seconds or until fragrant. Remove in a mortar and pestle or a spice grinder and grind to a powder.
- Soak cashew in milk and set it aside.
- Heat 3 tbsp oil in a heavy bottom large saucepan. Add potatoes and cook until crispy almost brown from all sides,
- Remove potatoes on a plate lined with paper towel. Test if done – pierce a knife through one potato, the knife should slide in smoothly.
- Add onions, garlic and ginger and saute until onions are soft.
- While onions cook, grind cashew to a paste with soaking milk. In onion, mixture add ground toasted spices and cook for 1 minute. Add Cashew paste and cook for 3-4 minutes until oil separates.
- Reduce heat to low, add yoghurt and mix well. Increase the heat and continue cooking for another 5 minutes or until oil separates.
- Add the potatoes with 1/2 cup of water, mix well and cook for 5 minutes.
- Remove from the heat, garnish with cilantro and serve with naan and/or rice.
Roasting the cauliflower brings out a depth of flavour in the gorgeous dip. Serve this hint of curry spread with pappadum, crudités or crackers.
Makes 3 cups
- 3/4 cup Balkan-style plain yoghurt(Greek yoghurt)
- 1/4 cup extra-virgin olive oil
- 1 tsp curry powder
- 1/2 tsp salt, ground cumin and ground coriander
- 1/4 tsp ground ginger and pepper
- 1 head cauliflower(about 2 lbs)
- 1 large onion cut into eighths
- 6 clove garlic
- 1 tbsp lemon juice
- 3 tbsp chopped fresh cilantro
- In a large bowl, stir together 1/3 cup if the yoghurt, oil, curry powder, salt, cumin, coriander, ginger and pepper.
- Cut cauliflower into florets; add yoghurt mixture along with onions and garlic, tossing to coat.
- Spread on large greased baking tray; roast in 425 degree F(220) oven, stirring once, until tender and browned, about 40 minutes. Let cool.
- In food processor, puree together cauliflower mixture, remaining yoghurt and lemon juice until fairly smooth with a few chunks.
- Stir in cilantro.