My Indian Recipes

Padma Cooking

potato-curry-and-chickpeas2-3lbs potatoes (red or white cooking potatoes)

2 cans chickpeas

1 tsp madras curry power (available in Indian store)

1-2 tsp turmeric

4-5 curry leaves

1 onion medium size

2-3 green chillies

Cilantro

3-4 tbs oil (ether peanut, canola, or vegetable oil)

Salt to taste

 

Directions:

  1. Peel the potatoes and cut them into small cubes and set them aside in water.
  2. Chop onions and green chillies into small pieces.
  3. Heat oil on medium high
  4. Add chopped onions, green chillies, and curry leaves
  5. Fry till light brown and add turmeric and chilli powder and cut potatoes.

6.Add 1-2 cups of water and salt to taste and let potatoes cook for 20 minutes ( for thicker gravy smash few cooked potatoes with spoon)

  1. After potatoes are cooked, add canned chick peas (drained and rinsed in water)
  2. Stir well and add cilantro, cook for 2-3 min.

mung-bean-sauteMung (Moong) Bean Sauté

Ingredients:

  • 1 c. soaked mung beans soaked 6 – 8 hours
  • 1 – 2 tsp. oil
  • 1/4 tsp. mustard seeds
  • 1/4 tsp. cumin seeds
  • 1/4 tsp. urad dahl
  • 2 – 4 green chilies, chopped
  • 3 – 4 curry leaves
  • 1/4 c. or more chopped tomatoes, opt.
  • 1 Tbsp. or more chopped onions, opt.
  • 1 – 3 tsp. fresh lime juice, opt.
  • salt

Instructions:

  1. Place soaked mung beans into boiling water with a little salt and cooked, covered for 5 – 10 minutes, or until soft. Drain.
  2. Heat oil in skillet until hot. Add mustard seed, cumin seed and urad dahl. Sauté lightly, then add chilies and curry leaves. Add mung beans and salt and sauté 2 – 3 minutes to combine flavors. Cool.
  3. Add tomatoes, onions and lime juice if desired. Salt to taste.

* Keeps in refrigerator for up to a week.

Upma (Indian Cream of Wheat Breakfast)

upma-indian-cream-of-wheatIngredients:

  • 1 c. cream of wheat
  • 2 c. water
  • 2 Tbsp. oil
  • 1/4 c. chopped onions
  • 2 – 3 green chilies
  • 1/4 tsp. mustard seeds
  • 1/4 tsp. cumin seeds
  • 1 tsp. urad dahl
  • 1 tsp. grated ginger
  • 4 – 5 curry leaves
  • 10 cashew halves

Instructions:

  1. Heat oil in skillet and add mustard, cumin, urad dahl, curry leaves and Sauté lightly and add onions and salt, green chilies and cook    until lightly browned.
  2. Add ginger and more vegetables if desired. Add water and bring to a boil.
  3. Add cream of wheat, stirring constantly, and cook 2 – 3 minutes. Cover, reduce heat and simmer for a couple minutes longer.

lemon-rice

2 cups rice(long grain white rice or basmati rice)

2 TBS oil

2 limes (freshly squeezed)

Turmeric powder 1/2 tp (available in Indian Store)

1 tsp mustard seeds

4-5 curry leaves

2 red chillies slit in half ( for spicy hot)

Urdh Dhall 1 TBS

2 green chillies slit lengthwise

1/4 cup peanuts (roasted and unsalted)

Salt to taste

 

Directions:

  1. Cook rice in rice cooker. For 2 cups of rice add 3 1/4 cups water, add 1 tsp oil and 1 tsp salt, cook and keep aside.
  2. Heat oil in a pan and add mustard seeds, urdh dhall, red chillies, green chillies, and fry 2-3 min.
  3. Add peanuts and curry leaves and fry for a minute.
  4. Add this mixture to rice and add salt and lime juice and mix well.

french-cut-beans1 Pack frozen frenchcut beans

1 Cup frozen baby lima beans

2-3 Tbs oil

1 tsp mustard seedstsp cumin seeds

1 Tbs urdh dhal

2 Green chillies

1/2 tsp madras curry powder

2-3 Garlic gloves

4-5 Curry leaves

 

Directions:

  1. chop green chillies and garlic and set it aside
  2. Thaw frenchcut beans and baby lima beans and set aside
  3. Heat oil in large skillet
  4. Add mustard seeds, cumin seeds and urdh dhal
  5. When mustard seeds splutter, add chopped green chillies and garlic and curry leaves, fry till light brown
  6. Add madras curry powder and frenchcut beans and lima beans
  7. Add salt to taste and sautee for 15-20 min or till cooked well

broccoli-fry2-3 Heads of broccoli (fresh)

1 tsp mustard seeds

1 tsp cumin seeds

2  Green chillies (add more for spicy hot)

2-3 garlic cloves

1/4 Onion chopped

2 Tbs frozen grated coconut (optional)

3-4 Curry leaves

2 Tbs oil

 

Directions:

  1. Wash broccoli and cut into small pieces.
  2. Chop green chillies and garlic and set aside
  3. Add oil and heat in large skillet
  4. Add mustard seeds, urdh, dhal, cumin seeds
  5. When mustard seeds start to splutter add chopped onions, green chillies, garlic and curry leaves and fry till light brown.
  6. Add the cut broccoli, grated coconut and salt to taste.
  7. Sautee for 7-10 min (do not overcook)

potato-bajji1 Cup besan flour (chick pea flour)

1/2 Cup rice flour

1 tsp madras curry powder

1/2 tsp baking soda

1 1/4 Cup water

Salt to taste

2 Potatoes peeled and sliced round

Oil for deep frying

 

Directions:

  1. Mix besan flour, rice flour, madras curry powder, salt, baking soda with water to a semi-thick consistency (not watery)
  2. Place frying pan on stove and add enough oil to deep fry and heat it
  3. Peel and cut potatoes into round thin slices
  4. Dip each slice of potatoes into batter
  5. Slowly place it in oil and fry till golden brown color
  6. Remove and place them on paper towels

tomato-chutneyPart 1 – to make tomato paste

 

2-3 tomatoes

Tamarind (a small ball soaked in water)

3 cloves garlic

3-4 green chillies (add more for spicy hot)

1 tsp cumin seeds

3 Tbs oil

Cilantro

Salt to taste

 

Directions:

  1. Wash and cut tomatoes into slices and set aside
  2. Add 1 Tbs oil and heat in skillet
  3. When hot add cumin and sliced green chillie, fry till light brown for 2-3 min and set aside.
  4. Add 2 Tbs of oil and when hot add sliced tomatoes and cook for 10-15 min, flip tomato slices till light brown on both side and set aside to cool
  5. Blend cooked tomato slice, fried green chillies and cumin seeds, soaked tamarind ball, garlic, cilantro and salt to taste
  6. Blend all ingredients into a paste and set aside

Part 2 – to sautee tomato chutney

 

1/2 tsp cuin seeds

1/2 tsp mustards seeds

4-5 Curry leaves

2 Dried red chillies (split in half)

1 tsp urdh dhall

 

Directions:

  1. Heat the oil in pan
  2. Add mustard seeds, urdh dhall, cumin and dried red chillies, fry for 2-3 min
  3. Add curry leaves and tomato paste (from part 1)
  4. Mix and cook for 2-3 min

 

Tip: Potato bajjis are good appetizers and tomato chutney is used as a dip. Cumin seeds, urdh dhal, mustard seeds, tamarind, madras curry powder and besan flour are available in Indian stores.

cabbage-and-mung-dalCabbage and Mung Dahl

Ingredients:

  • 2 c. shredded cabbage
  • 1 c. mung dahl (split, blanched mung beans)
  • 3 – 4 green chilies, chopped
  • 1/2 tsp. turmeric
  • salt to taste
  • 1/4 tsp. mustard seed
  • 1/4 tsp. cumin seed
  • 1 – 2 red chilies
  • 4 – 6 curry leaves
  • 1 – 2 cloves garlic, chopped or grated
  • 2 Tbsp. oil
  • 1/4 c. chopped cilantro

Instructions:

  1. Place mung dahl in 2 cups boiling water, add green chilies, turmeric and salt. Cover and simmer for about 10 minutes.
  2. Add cabbage, adding additional water and salt as needed. Cook until tender.
  3. Heat oil in skillet and add cumin seeds, mustard seeds, red chilies, curry leaves and garlic and sauté lightly. Add cilantro.
  4. Add cooked mung dahl mixture, adding a little water as necessary. Cook until heated and well mixed.

* Serve with rice or roti.

spicy-spinach-and-tofuSpicy Spinach and Tofu

Ingredients:

  • 2 packages chopped spinach
  • 1 package firm tofu, cut into 1 1/2-inch pieces
  • 1 1/2 c. chopped onions
  • 2 green chilies, chopped
  • 1 – 2 tomatoes, chopped
  • 1/4 tsp. turmeric
  • 5 – 6 curry leaves
  • 1/2 tsp. ginger-garlic paste
  • 1 tsp. Madras curry powder
  • 1/2 can coconut milk
  • 2 Tbsp. oil

Instructions:

  1. Heat oil in skillet. Add onions, chilies, curry leaves and salt. Sauté until lightly browned.
  2. Add ginger-garlic paste, curry powder and turmeric. Add tomatoes, cover and cook until soft.
  3. Stir in spinach; cover and steam until tender and cooked down to a paste-like consistency.
  4. Add tofu and coconut milk and heat. Salt to taste.

* Serve with rice or roti.

cauliflower-and-potato-curryCauliflower and Potato Curry

Ingredients:

  • 1 small head of cauliflower, broken into florets
  • 1 – 2 tsp. Madras curry powder
  • 1/2 tsp. turmeric powder
  • 2 – 3 potatoes, peeled and cut into 1 1/2-inch cubes
  • 1 – 2 chopped tomatoes
  • 1 1/2 c. chopped onions
  • 1 tsp. ginger-garlic paste
  • 8 – 10 curry leaves
  • 1/4 c. chopped cilantro
  • 1 tsp. coriander and cumin powder, opt.
  • 2 Tbsp. oil
  • 1 – 2 green chilies, chopped

Instructions:

  1. Heat oil in skillet and add onions, chilies and curry leaves. Salt to taste. Sauté until lightly browned.
  2. Add ginger-garlic paste, turmeric and chili powder. Add potatoes and a little water. Cover and simmer until potatoes are tender, about 5 minutes.
  3. Add tomatoes and cauliflower, salt to taste, and cover and cook until tender, about 5 minutes longer.
  4. Add cumin and coriander powder and cook 2 minutes, longer. Stir in cilantro and serve.

vegetable-pulavVegetable Pulav (Rice and Mixed Vegetables)

Ingredients:

  • 2 c. white basmati rice
  • 6 cloves
  • 3 cardamom pods
  • 1 medium cinnamon stick
  • 1 anise star, opt.
  • 2 bay leaves
  • 1/2 c. onions, chopped
  • 2 – 3 green chilies, chopped
  • 4 – 6 curry leaves
  • 1 tsp. garlic and ginger paste
  • 3/4 c. frozen mixed vegetables (corn, peas, green beans, carrots and lima beans)
  • 1/4 c. cashew halves
  • 1 – 2 oz. oil

Instructions:

  1. Heat oil in skillet and add cloves, cardamom, anise star, bay leaves, cinnamon stick, cashews, chilies, curry leaves, onions and ginger and garlic paste.
  2. Add mixed vegetables. Stir-fry for about 5 minutes. Add rice and stir-fry until well coated, about 3 minutes.
  3. Transfer into rice cooker or saucepan. Add 4 cups water. Salt to taste. Cook until water is absorbed.

* Try with brown basmati rice.

Padmaja loves to sing and cook, she does cooking shows for 3ABN.

FREE INDIAN RECIPES.
 
For more info:  Call 813-325-5783 or Email  padmamedidi@gmail.com

Spinach Rice

Ingredients:

2 cups uncooked basmati rice

(Cook according to the instructions on the package)

1 pack of fresh Spinach

1 clove Garlic

1 tsp Cumin Seeds

1-2 Green Chilies

1 tbsp. Urad dhal

½ tsp Mustard Seeds

5-10 Curry Leaves

1-2 tbsp. Olive Oil

Juice of 2-3 medium limes

Salt to taste

Directions:

In a blender, blend together the spinach, garlic clove, ½ tsp cumin seeds, and 1-2 green chilies with ½ cup of water.

Put oil in a pan, when hot add mustard seeds. When the mustard seeds start sputtering, add ½ tsp cumin seeds, 1 tbsp. Urad dhal, and curry leaves. Next add the green mixture and cook on medium heat for 4-5 minutes, until the raw smell is gone.  Add the cooked rice and mix it all together along with the lime juice and salt.

Ingredients:

2 cups of dried red kidney beans

1 can coconut milk

2-3 tbsps. olive oil

1 tsp cumin seeds

3-4 bay leaves

2 medium onions, finely chopped

1-3 tsps. ginger garlic paste (equal amounts of ginger and garlic blended together in a blender)

3 medium tomatoes, pureed

1-2 tsps. Madras curry powder

¼ tsp turmeric power

2-3 tbsps. cilantro

Salt to taste

Directions:

  1. Soak the red kidney beans overnight.  It should swell to about 4 cups of red kidney beans.  Add enough water to submerge the beans.  Boil with salt (to taste) until the beans become soft.  Drain the beans and keep the drained liquid.
  2. Heat the oil in a pan and when the oil gets hot, add the cumin seeds and bay leaves.  Stir for one minute.
  3. Add the chopped onions and cook them until they are light brown, then add the ginger garlic paste and sauté for 1 minute.  Add the pureed tomatoes and sauté the mixture for 4-5 minutes.
  4. Add the Madras curry powder and turmeric.
  5. Add the cooked red kidney beans and drained liquid from Step 1.
  6. Add the coconut milk and mix well.  Add salt to taste. Mix well.  Add the cilantro.
  7. Cook for another 5-10 minutes on a slow fire.  It will have a soupy consistency.

Ingredients:

1 cup unhulled, whole mung beans

2.5 cups water

1-2 green chilies (optional)

½-inch of ginger

½ tsp cumin powder

Salt to taste

2 tsp oil

Directions:

  1. Soak 1 cup of moong beans in 2.5 cups of water for 8 hours or overnight.
  2. Add the soaked beans to a blender.  Add all of the other ingredients except the oil and blend until a paste forms.  Add a little water to facilitate the blending until the batter is the consistency of a crepe.
  3. Heat a non-stick pan on a medium flame, then pour about a ladle of moong bean batter into the pan. Quickly spread it around lightly with the bottom of the ladle until it covers the entire width of the pan.
  4. Cook on medium heat.  Drizzle some oil around the edges of the dosa.
  5. When the dosa is cooked in about 2-3 minutes, flip the dosa and cook it on the other side until light brown color.
  6. Flip again and cook until light brown on both sides.
  7. Fold the dosa in half and remove from the pan.  Serve it hot with any chutney.  You can also eat it with a tablespoon of salsa in the middle and then fold it over.

Ingredients:

2 chopped Red Bell Peppers

2 sliced tomatoes

1 tsp. Cumin Seeds

1 Garlic clove

1-2 Green chilies, cut in half, lengthwise

½ a bunch of cilantro

1-2 tbsp. olive oil

½-1 tsp. tamarind (optional)

Seasoning:

2 tsp oil

¼ tsp mustard seeds

¼ cumin seeds

1 tsp Urad dhal

4-5 curry leaves

Directions:

  1. Heat oil in a pan, add the cumin seeds, and stir.  Add the green chilies and stir for another minute.
  2. Add the chopped bell peppers and cook for 3-5 minutes with lid closed on medium heat then add the tomatoes.  Keep stirring and cook with the lid closed for 5 minutes until the red bell peppers are half cooked and the fluid has evaporated.  Remove the mixture from the stove and let it cool.
  3. Place the cooled mixture in a blender and blend with garlic, tamarind (optional), raw cilantro, and salt (to taste).
  4. To make the Seasoning, heat 2 tsps. oil in a pan, add the mustard seeds, cumin seeds, and Urad dhal.  When the mustard seeds are sputtering, add the curry leave and the blended red bell pepper mixture.

Ingredients:

½ medium head cabbage, cut thinly or grated

2 medium sized carrots, grated

½ tsp mustard seeds

½ tsp cumin seeds

1 tsp Urad dhal

1-2 red chilies, cut in half (can substitute with red pepper flakes)

1-2 green chilies, chopped

¼ c grated coconut

1 clove garlic, crushed

5-10 curry leaves

1-2 tbsp. olive oil

Salt to taste

Directions:

  1. Heat the oil in a pan then add mustard seeds, cumin, Urad dhal and the red chilies.  Stir quickly then add the green chilies, curry leaves, and crushed garlic.
  2. Add the cabbage, carrots, and salt to taste.  Cover the pot with a lid and allow it to cook for 5-8 minutes.
  3. Add ¼ cup grated coconut and mix in well.  Taste for salt and add more, if desired.  Cook for 5 minutes with the lid on.
  4. Do not over-cook, serve over rice or with roti.

Ingredients:

2 ½ c basmati rice

1 c dry vegetarian beef chunks

2-3 tbsps olive oil

4-5 whole cardamom

4-5 whole cloves

1 small cinnamon stick

3-4 bay leaves

1 star anise

1 medium onion

2-3 tsps. Ginger garlic paste (equal parts ginger and garlic, blended together with a little water to make a paste)

½-1 tsp Madras curry powder

¼ tsp turmeric powder

¼ tsp cumin powder

¼ tsp coriander powder

1 bunch fresh cilantro

½ green bell pepper

1 medium tomato

3-4 tbsn lime juice

Salt to taste

Directions:

  1. Rinse rice and soak it in 3 cups of water for 30 minutes.  After 30 minutes, drain the rice and put it to the side.
  2. Soak the vegetarian beef chunks in water for 30-45 minutes, until reconstituted then discard water.
  3. Blend cilantro, bell pepper, ½ the onion, tomato, and chilies in a blender with a little water until a paste forms. Set aside.
  4. Heat olive oil in a large pot, when hot, add cardamom, cloves, cinnamon stick, star anise, and bay leaves.  Give a quick stir and add the other half of the onion cut lengthwise in long, thin pieces.  Continuously stir the onions.
  5. When slightly brown, add the ginger garlic paste then cook for 1 minute.
  6. Add Madras curry powder, turmeric, cumin powder, and coriander powder.  Give a quick stir and then add the cilantro paste that was created in Step 3.
  7. Cook for 5-10 minutes until the raw ingredients are well cooked.
  8. Add the vegetarian beef chunks.
  9. The water will disappear and the oil will become visible.  When the mixture becomes brown, it will be cooked.
  10. Add 4 ½ cups of water, 3-4 tbsp. lime juice, and a little salt.  When the water starts to boil, add the rice.
  11. Cook the rice until all the water is absorbed.
  12. Put the rice in a baking dish, cover it with foil, and then bake for ½ hour at 350 degrees.
  13. Can be served with any curry.

Ingredients:

1 c or package of mushrooms, sliced

¼ cup cashew halves, soaked for 15 minutes

¾ cup onions, chopped

1 cup tomatoes, chopped or pureed

1 tsp ginger garlic paste (equal parts ginger and garlic, blended with a little water to make a paste)

1-2 green chilies, chopped (optional)

¼ tsp mustard seeds (optional)

½ tsp cumin seeds

½-1 tsp Madras curry powder

½ tsp Garam Masala

2-3 tbsp olive oil

Salt to taste

Directions:

  1. Heat oil in a pan.  When hot add mustard seeds and cumin seeds.  Allow to sputter.
  2. Add onions and green chilies. Cook until light brown.  Add ginger garlic paste and cook for 2-3 minutes. Add chopped or pureed tomatoes.  Sauté for 4-5 minutes then add Madras curry powder, Garam Masala, and turmeric.
  3. Stir and add chopped mushrooms, cashews, and salt to taste.
  4. Cover and cook on low heat until the mushrooms are cooked.  Stir every few minutes to keep from burning.
  5. Serve with rice or roti.

Ingredients:

3 medium beets with leaves attached

1-2 tbsps. Olive oil

½ tsp mustard seeds

1 ½ tsp Urad dhal

1 small onion, chopped

1-2 green chilies, chopped

5-10 curry leaves (optional)

Beet leaves, rinsed and chopped

1 small tomato puree

Directions:

  1. Remove the leaves from the beets, rinse and chop them, then set aside for later.  Boil the beets until cooked but not soft.  Peel the skin and cut the beets into small, ½-inch pieces.
  2. Heat oil in a pan then add mustard seeds and Urad dhal.  When the mixture sputters add onions, green chilies, curry leaves (optional), and salt to taste.
  3. When the onions turn light brown, add the beet leaves and cook for 3-5 minutes.
  4. Add tomato puree and cook for 3-5 minutes until the tomatoes are cooked.
  5. Add beets and salt to taste. Mix all ingredients well and cook for another 5 minutes on low heat with the lid closed.  Do not overcook beets.
  6. Eat with flat bread or rice.

Ingredients:

1-2 tbsp Olive oil

1 bag of kale

1-2 green chilies, chopped

¼ tsp mustard seeds

¼ tsp cumin seeds

½ tsp Urad dhal

1-2 garlic cloves, chopped

1-2 tbsps grated coconut, fresh or frozen

Directions:

  1. Wash the fresh leaves and remove the center spines and stems.  Chop the leaves into small pieces.
  2. Heat the oil in a pan then add the mustards seeds.  When the mustard seeds begin sputtering add the cumin seeds, Urad dhal, green chilies, and garlic.  Stir for one minute.
  3. Add the chopped kale and salt to taste.  Stir well and cook for 5 minutes on medium heat with the lid closed.
  4. Add grated coconut. Mix well with the kale and cook for 3-5 minutes with the lid closed until kale is tender.
  5. Do not overcook kale.

Ingredients:

1 cup masoor dhal (red lentils)

½ tsp turmeric

½-1 tsp Madras curry powder

1-2 green chilies, chopped

Salt to taste

Seasoning:

¼ tsp mustard seeds

¼ tsp cumin seeds

1-2 red chilies, halved

2-3 cloves of garlic, crushed

1 medium onion, chopped

5-10 curry leaves

2-3 tbsps. Cilantro, chopped

1-2 tbsps. Olive oil

Directions:

1.      Soak the masoor dhal (red lentils) for 30 minutes to 1 hour. Discard the water.

2.      Add 2-3 cups of fresh water to the soaked red lentils in a pot and cook with the lid closed. 

3.      When the water comes to a boil add green chilies, turmeric, Madras curry powder, and salt to taste.  Cook on medium heat with the lid closed for 20-30 minutes until the red lentils are soft and well cooked.

4.      In another pan, begin making the seasoning by heating up the olive oil.   Add mustard seeds and when they begin sputtering add the cumin seeds and red chilies.  Stir and quickly add the curry leaves, onion, and garlic. 

5.      Stir until the onions turn light brown then add the cilantro and stir for a minute.  Add the cooked lentil mixture to the pot, stir, then turn off the stove and leave it with the lid covered for 5 minutes.

6.      Add lime juice and salt to taste.

Ingredients:

1 cup plain vegan yogurt

1 cup mango (fresh, frozen pieces, or canned pulp)

1-2 tbsps. Honey or sugar

1 c crushed ice

Directions:

  1. Put mango, vegan yogurt, sugar or honey, and ice into a blender and blend for 2 minutes.
  2. Serve immediately.

Ingredients:

1 ½ c pitted dates

1/2 c walnuts

1/2 c cashews

¼ tsp pinches cardamom powder

Directions:

1.      Toast nuts in a toaster oven until slightly browned.

2.      Chop dates into ½ inch pieces.

3.      Pulse nuts in a food processor for 2-3 pulses.

4.      Place dates in a food processor.

5.      Pulse until minced.  Add the cardamom and then spin briefly until a coarse mixture forms.

6.      Take a tablespoon full of the mixture into your hands and roll in your palms to form a ball.

7.      Repeat with the remaining mixture.

8.      Store in an airtight container in the refrigerator.

9.      Serve as a healthy snack or dessert.