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...
Ingredients1 lb Salmon fillet, boneless, skinless cut in 1 inch cubes2 tablespoons mustard oil (Indian store has it)1 jalapeno, finely chopped1 tablespoon onion seeds (kalonji - again, Indian store has it)1 teaspoon turmeric powder1/2 teaspoon cayenne powder1 tablespoon ginger garlic paste2 Roma tomatoes, finely chopped1 teaspoon saltInstructionsIn a 3 qt saute pan over medium heat, heat mustard oil. Mustard oil has a strong flavor, especially when heated, just a caution.Add onion seeds and saute for a minute.In a mixing bowl, make a paste of turmeric, cayenne, ginger garlic paste with 1/4 cup water. Add this to the oil along with jalapenos.Cook covered for 5-6 minutes, stir once.Add tomatoes and cook covered for 7-8 minutes, stirring every other minute. Make sure...
Ingredients6 slices white bread (buy the regular brand, not anything fancy, I use Wonder bread) - cut-off ends and diagonally slice each bread in halfPeanut / Canola / Vegetable oil to deep fry1/2 cup Tomato ketchup1/2 cup Green chutneyMixing bowl-----------1 cup chick pea flourEnough water to make a thick batter1 tablespoon carom seeds1/2 teaspoon turmeric powder1/4 teaspoon baking sodaSalt to tasteInstructionsHeat oil for deep frying.Mix in the batter ingredients in a mixing bowl and make a semi-thick batter that will coat the bread for deep frying.Take a slice of bread and apply chutney on one side, take another slice of bread and stack it above the first one, such that the chutney side is covered by the second bread.Apply ketchup...
Just a couple of days ago was Janmashtami (Lord Krishna's birthday), so I decided to make this sweet and offer him. I remember that a few years ago, I was in Vrindavan and Mathura, places where Lord Krishna was born and grew up, and I was not able to see the temple then, as the doors were shut in the afternoon. That trip is still due...hopefully some day in the near future I will go back...Ingredients4 cups chick pea flour, sifted1.25 cups warm ghee2 cups granulated sugar1 teaspoon cardamom powder15 cashewnuts, roughly choppedInstructionsIn a wide saute pan, heat ghee over medium heat. Add chick pea flour and saute for about 20 - 25 minutes on medium low heat, stirring constantly....
