This recipe is made Sindhi style (north Indians who belonged to the Sindh area in the pre-partition days in India).Serves: 4Ingredients1 cup chana dal cooked in 3 cups water on medium heat for 45 minutes, or until cooked2 tablespoons ghee OR olive if you want to make this vegan1 tablespoon cumin seeds1/2 teaspoon cayenne powder1/2 teaspoon turmeric powder1 jalapeno, finely chopped1 cup red onion, finely chopped1/2 cup chopped cilantro (chop leaves along with cilantro stalk)8-10 curry leaves OPTIONAL1/2 cup fresh mango, chopped OR 1 teaspoon mango powder (from the Indian store)1/2 teaspoon garam masalaSalt to taste (about 2 teaspoons)InstructionsIn a 3 qt saute pan over medium heat, melt ghee and when the ghee is hot, add cumin seeds, curry leaves,...
Serves: 8 (2 kebabs each, although no one can eat just two!)Ingredients1 frozen pack spinach, thawed, squeezed to remove excess water and emptied in a microwavable container1 tablespoon curry powder1 tablespoon garam masala1 jalapeno, minced1 teaspoon salt OR as desired4 large potatoes, boiled and peeled1 tablespoon minced ginger and garlic2 tablespoons corn starch OR as neededOil sprayInstructionsSqueeze out water from spinach and heat spinach in a microwave for about 5-6 minutes or until piping hot. Immediately, pour in a blender and blend until somewhat pureed, since you have squeezed out all the water, this may be a bit difficult, it works best if you have a MAGIC BULLET.In a mixing bowl, mash potatoes along with rest of the ingredients.Taste the...
Ingredients8-10 baby corn, each cut into two pieces3 cups tomatoes, finely chopped1 teaspoon mustard seeds1 teaspoon fresh ginger, grated7-8 curry leaves, each torn into two pieces1 tablespoon curry powder2 tablespoons oilSalt to taste2 tablespoons cilantro, for garnishInstructionsHeat oil over medium heat in a 3 qt pot, once the oil is hot add mustard seeds and allow it to crackle. Add curry leaves and mix.Add curry powder and tomatoes, mix well, and cook covered about 10 minutes, stirring every couple of minutes until tomatoes have pulped down.Add baby corn pieces and a cup of water, bring it to a boil and cook on low heat for 10 minutes. Adjust salt and serve with a garnish of cilantro.
Mummy makes this recipe in my hometown, Mumbai, India. Its a very simple recipe, it is one pot cooking and can be easily made within 30 minutes. If you choose to puree this recipe, you can in a blender and eat this hearty soup with toasty white bread. Black Eyed Peas are easy to store and cook. I use fresh Black Eyed Peas and cook them prior to making this curry. You can buy frozen peas, which are partially cooked. Ingredients 1/2 cup red onion, finely chopped2 tbsps oil2 cups black eyed peas, cooked OR frozen2 dried bay leaves1 tbsp sugar OR jaggery1 cup chopped tomato 1 tablespoon RUPEN’S CURRY MIX OR 1 tbsp coriander powder1/4 tsp cayenne powder1/2 tsp...
