SILC Cooking Class

Vegetable Samosa

2012-02-04T20:48:00.001-08:00

Vegetable Samosa

Sherry Smith

Filling

6 large potatoes – boiled and roughly chopped/mashed (I leave the skins

1 ¼ cup frozen peas

1 ¼ cup frozen corn

2 tsp ground coriander

2 tsp cumin seed

2 tsp mustard seed (black)

1 tbs amchur (dried mango powder)

1 large onion chopped finely

2 – 4 green chilies finely chopped

6 tbs cilantro (fresh coriander) chopped

Juice of 1 – 2 lemons ( I prefer meyer for this)

Salt to taste

Wrappings

2 packages fresh wonton wrappers.

Water

Peanut oil

Assembly

Mix the filling ingredients in a large container. Taste and adjust seasoning

to your preference.

Lay a wonton wrapper on the counter, drop ~ 1-2 tsp on half the wrapper.

Wet around the edge of the wrapper with water. Fold over, and seal well.

Heat oil in a large pan.

Fry samosas in small batches. Drain on paper towels.

Serve with mint or tamarind chutney.

Variation:

Substitute 6 tsp Garam masala for the corriander and seed.

©Sherry Smith

Butter Paneer

2012-02-04T18:32:00.001-08:00

2/4 Emma Corrie

Butter Paneer (Madhur Jaffrey)

4TBSP tomato paste

Water to mix

1 inch cube of ginger, peeled & grated fine

1 ½ cups of heavy cream

1 tsp. garam masala

¾ tsp. salt

¼ tsp. sugar

1 fresh hot green chilli finely chopped

¼ tsp. red chilli powder

1 TBSP very finely chopped green coriander

4 tsp. lemon juice

1 tsp. ground roasted cumin seeds

½ cup unsalted butter

Paneer cut into bite sized cubes (lightly fried if desired)

Method:

Add water to tomato paste to make 1 cup of smooth tomato sauce in a clear measuring jug. Add all

other ingredients, except butter and paneer, to the tomato sauce and mix well.

Heat butter in a wide saute pan. When the butter has melted, add all the ingredients in the measuring

jug. Bring to a simmer and cook on medium heat for a minute, mixing in the butter as you do so. Add the

paneer cubes. Stir once. Transfer to a bowl and serve immediately with white rice or naans. Enjoy!

Notes:

The sauce in this dish should be folded into the butter at the very last minute as it tends to separate

otherwise. However, you can combine all the ingredients except the butter and paneer up to a day

ahead of time and refrigerate them until they are needed.

For a variation, substitute mixed vegetables instead of the paneer. For a non-veg version - Butter

Chicken - substitute the paneer with pieces of tandoori chicken.

Roopa's cooking website

2012-02-04T18:29:00.002-08:00

www.healthyvegetarian.webs.com

chutneys

2012-02-04T18:29:00.001-08:00

Chutney recipes from Ramani

Peanuts or cut cabbage - 1 cup

Jeera seeds - 1 tea spoon.

Mustard seeds - 1 tea spoon

Oil - 2 tea spoons

Tamarind paste - 1-2 tea spoons

Red chillies - few or to your own spice level

Garlic cloves - few

Salt to taste.

Fry oil in a pan then add garlic, toast it then add jerra, mustard seeds, red chillies, fry it, little bit then add peanuts or cabbage fry it for few minutes. Take it out from pan then grind it after adding salt, tamarind paste, and water until you get chutney consistency.

Indian eggs in a curry cream sauc

2012-02-04T18:26:00.001-08:00

1/7 Simon and Maren Mittal

Indian eggs in a curry cream sauce by Madhur Jaffrey
serve as a “wet” main dish with rice

1 onion, chopped
1 green chili, chopped
1 c heavy cream
1 T lemon juice
1 t ground, roasted cumin seeds
pinch of cayenne
½ t salt
¼ t garam masala
2 t tomato paste
⅔ c chicken broth
6-8 hard boiled eggs, peeled and sliced in ½
½ fresh coriander, chopped (optional)

Heat oil over medium in frying pan.
When hot, add onions and cook until soft.
Add green chili and cook for 1 minute.
Add in cream, lemon juice, cumin, cayenne, salt, garam masa, tomato paste, and broth. Bring to a simmer.
Add in the egg halves carefully and spoon sauce over the halves.
Cook on medium heat for 5 minutes and keep spooning sauce over eggs. Sauce will thicken.
Garnish with fresh coriander if desired.

2011-12-18T13:55:00.000-08:00

Recipe for Rava Dosa -

Ingredients -

All purpose flour - 1 cup

Rice flour - 1 cup

Suji rava - 1 cup

Onions - 1/2 cup cut into small pieces.

Jeera seeds (cumin) - 1 tea spoon.

Green chillies, optional - 1 or 2 cut into small pieces

Salt to taste.

Procedure -

Mix equal proportions of all 3 flours in a bowl, gradually add water and make it like a dosa batter. Add salt to taste.

Keep it on the counter for overnight to ferment.

Next day add onion, green chilli pieces, Jeera seeds and mix well. The batter should be very thin. Add water, if necessary.

The dosa batter is ready now.

Heat a tava, make dosa and serve it with any chutny. Typically served with coconut or peanut chutney.

Sambar

2011-12-06T15:32:00.000-08:00

12/10 Sambar

by Sree Devi

Ingredients

Toor Dal – ½ cup

Vegetables – 2 cup

Onion -1

Tomato – 2 or 3

Tamarind – 1tsp

Sāmbhar powder – 2 or 3 tbsp.

Salt – 1 ½ tsp.

Seasoning

Mustard – ½ tsp.

Urad dal – ½ tsp.

Cumin – ½ tsp.

Red chillies – 5

Curry leaves

Hing – ¼ tsp.

Methi seeds – 5 count

Garlic – 2/3 pods

HOW TO:

1. Soak the tamarind; squeeze the tamarind juice; add Sāmbhar powder and keep aside

2. Boil the Toor dal with turmeric, preferable pressure cooker, mash it and keep aside

3. Season with all the ingredients and crushed garlic, then add chopped onions and fry them for

couple of minutes

4. Add chopped tomatoes

5. Add vegetables, and cook till they are 3/4 done

6. Add the dal and once it starts to boil, add the tamarind juice

7. Add salt and chilli powder(optional) as per the taste

8. Optional seasoning(mustard, urad dal, cumin, red chillies, curry leaves, onions) can be added to

the Sāmbhar at the end

2011-11-30T16:07:00.000-08:00

11/26 Roopa Rao

GOBI MANCHURIAN

Ingredients :

All purpose flour - 1/2 cup

Corn starch - 1/3 cup + 2 tsp (for gravy)

Salt - 1/2 tsp

Oil - for frying

Gobi / cauliflower floret - 2 cups

Onion - 1 medium (chopped)

Garlic paste - 1 tsp

Tomato Ketchup - 2/3 cup

Soy sauce - 3 tsp

Vinegar - 2 tsp

Chilli sauce - 2 tsp

Cilantro / green onions - for garnishing

Water

Method :

In a mixing bowl add in the flour, corn starch salt and mix well. Add water little by little. The batter should not be too watery.
Next add in the cauliflower florets to the batter and mix well so the gobi is coated with batter from every side.
Heat oil and deep fry the gobi until it is brown. Take out and bloat excess oil on a kitchen paper towel
Meanwhile, in a separate pan heat 2 tsp of oil add in the chopped onions and garlic. Fry until the onions are translucent.
Add in the tomato ketchup, soy sauce and vinegar.
Keep stirring. In a small bowl mix 2 tsp corn starch and little water and add this to the gravy. Mix well so there is no lumps.
Lastly, add in the fried gobi and toss it well so the gravy is completely coated to gobi.
Garnish with cilantro or green onions.

www.healthyvegetarian.webs.com

Rice Flour Dosa with Chutney

2011-11-09T17:12:00.000-08:00

11/6 from Merlyn

Ingredients for dosa:

1 1/2 to 2 cups flour

Ingredient A (for grinding)

1/2 small sliced onion

1/2 tsp cumin seed

1/2 tsp fennel seed

1/2 tsp coriander seed

2-3 tbsp freshly grated coconut

1 inch ginger

2-3 green chilli

Ingredient B

1 small finely chopped onion

3-4 finely chopped curry leaves (optional)

handful of finely chopped cilantro

1 tsp turmeric powder

salt

Method

In a frying pan lightly roast Ingredient A except ginger in 1-2 tbsp oil. Then gring along with ginger. Mix this in rice flour and Ingrediant B. Add water to make a thick batter.

Ingredients for chutney:

Ingredients for grinding:

1 cup coconut

4 green chilli

1 inch ginger

handful cilantro

salt

For tempering

2-3 tbsp of oil

a few mustard seeds

5-6 curry leaves

Method

Grind the ingredients for grinding for chutney and keep aside. Heat oil in a container. Add mustard seeds, let it crackel and then add curry leaves. Then add the ingredients for grinding, let it cook for 2-3 minutes.

2011-11-02T15:02:00.000-07:00

10/29 Sunita Mankunath

Gobi Manchurian (Cauliflower Manchurian)

Indo Chinese recipe

Ingredients:

1 medium sized cauliflower, cut into florets, placed in salted hot water for 10-12 minutes, drained

For Batter:

2 tbsps all-purpose flour

2 tbsps cornflour

1 tbsp ginger-garlic paste

Pinch of turmeric

salt to taste

Oil to deep fry.

For sauce:

1/4 cup spring onions, finely chopped,

1 1/2 tbsps finely minced garlic

1/2 tbsp finely sliced ginger

2 finely chopped green chilis

1 tsp red chili powder

2 tsps soya sauce

2 tsps vinegar

salt as required

1 tbsp finely chopped cilantro

1 tbsp oil

Method:

Heat oil for deep frying.

In a bowl, combine all purpose flour, cornflour, salt, ginger-garlic paste and water to make a thick paste. Dip the washed and drained florets into the batter so its well coated. Place each dipped floret into the hot oil. Deep fry till the cauliflower florets are golden brown. Remove and keep aside on paper towels.

Heat 1 tblsp of oil in a large wok, add the chopped garlic and stir fry for a few seconds. Add the green chilies and ginger and stir fry on high for a few seconds.

Add the spring onions and sliced garlic, stir fry on high for 3-4 minutes constantly tossing so it doesn’t burn.

Reduce to medium heat and add soya sauce. Combine well and cook for 2 minutes.

Add the deep fried cauliflower and combine. Toss on high for 1-2 minutes. Turn off heat.

Garnish with cilantro.

Upma

2011-10-22T12:03:00.000-07:00

10/15, Vidya

UPMA (cream of wheat (rava / semolina) & veges)

1. Chop 1 medium onion, 1 med potato, 1 small capsicum & 1 small carrot OR

use chopped onions and 1 heaped cup of frozen mixed vegetables (carrots,

corn, beans & peas)

2. Seasonings -1 or 2 green chillies, ginger 1 tsp, set aside some fresh curry

leaves (optional)

3. Using 1-2 tbs cooking oil (or gingoli oil) put 1 tsp mustard seeds, let it crackle then add

1 tsp white lentils, 1/2 tsp channa dal (do not let it brown excessively),

fresh green chilies, ginger, curry leaves [No-tomatoes as it makes upma too

soggy]. Let the veggies cook about 10 mins on med heat & set aside.

4. Roast coarse rava ( 1 ½ cups with a ladel of oil ) thoroughly in a heavy

bottomed sturdy pot and see the change in color from an off white to a

light golden color (please don’t burn it)

5. Separately boil water (approx 3 cups)

Using a sturdy heavy bottomed pot put the sautéed rava (can use oatmeal instead, but use less water),

Next add the veges (fresh or frozen but cooked & seasoned) to this

Stir it well, remove from heat and slowly add boiling water and salt to taste

Let it all cook for about 10 mins on low to medium heat.

Optional to garnish it with some chopped coriander

Serve it with some sugar, pickles, ketch-up, coconut chutney …..

Spaghetti vangibath and Rajma

2011-10-12T16:23:00.000-07:00

10/8, from Roopa Rao

Spaghetti vangibath

Whole grain sphaghetti-1/2 pack

Vangibath powder-2/4 tsp

oil-1 tsp

capsicum (green bell pepper)-1 (cut into 1/2 inch piece)

frozen peas-1/2 cup

mustard or cumin seeds-for seasoning

curry leaves-5-6 dry

shredded coconut-2-3 tsp

salt-to taste

Method:

In a sauce pan boil 2-3 cups of water, aff salt to it and add spaghetti. Cook until it is fully cooked. (Break spaghetti into 2-3 inch long before putting it in the boiling water). Drain the water and let the spaghetti cool down dor a few minutes. In another pan, heat the oil. Add mustard or cumin seeds. Once it spatters add curry leaves. Then add bell pepper and peas. Cook until it is tender and soft.

Rajma (kidney bean curry)

Ingrediants:

rajma/kidney beans

tomato sauce: 1-14 oz can

one small onion

ginger garlic paste-1/2 tsp

garam masala- 1 1/2 tsp

salt-to taste

cilantro/dry dill (optional)

Method:

*Empty the can of rajma, rinse under cold running water and just smash it a little using your hands.

*In a pan heat oil and add chopped onion.

*Add a little salt so onion cooks fast, then add ginger garlic paste.

*After onion are translucent add tomato sauce and reduce the flame to low.

*once the tomato sauce starts boiling add garam masala and rajma and mis well.

*garnish with cilantro, dry dill.

*rajma is ready to serve with chapati/roti or rice

Bhindi Masala

2011-10-12T16:21:00.000-07:00

10/1, taught by Sherry Smith

BHINDI MASALA
Serves four

2 tablespoons vegetable oil
2 medium onions, finely chopped
1 1/2 teaspoons fresh ginger, peeled
1 1/2 teaspoons garlic
1/2 teaspoon turmeric
2 teaspoons ground coriander
2 teaspoons ground cumin
Course salt
2 whole tomatoes, chopped
1 lb okra sliced into rounds
1 teaspoon chopped dried red chilies, or more to
taste
1/2 green bell pepper, chopped if you like spicier use a poblano or other spicy green chili
½ to 1 tsp amchur powder
1 teaspoon Garam Masala

RECIPE
1. Grind ginger and garlic into a paste using a small food processor.

2. Heat oil in large skillet, over medium heat, add onions, and sauté until translucent, about 5 minutes. Add ginger-garlic paste, turmeric, coriander, cumin, and salt; cook, stirring 1 to 2 minutes.

3. Add tomatoes, chili powder, okra, and green peppers. If mixture appears dry, add 1/4 cup water. Add garam masala, and cooked covered, 15 to 20 minutes.

Garam Masala
Makes 7 1/2 teaspoons

1 teaspoon cardamom pods
1 dried bay leaf
1/2 teaspoon whole cloves
1/4 teaspoon black peppercorns
1 teaspoon cumin seeds
1/2 teaspoon coriander seeds
1 stick cinnamon
1/2 whole nutmeg

RECIPE
Toast all spices for garam masala in
small sauté pan, over medium heat,
about 5 minutes until fragrant. Allow to
cool in the pan. Transfer contents to a
spice grinder and grind to a fine powder

kubani ka meetha

2011-09-28T20:12:00.000-07:00

9/24-by Lavanya

Ingredients: dried apricots and sugar

Method:

1. Soak about 30 apricots overnight in water in a large pan.

2. Remove the pits.

3. Grind the apricots into a smooth paste. Add some of the water that was used for soaking the apricots.

4. Heat a big pan on high flame. Switch off the stove and pour sugar (3/4 cup) and caramelize sugar.

5. Add (1/4 cup) sugar and turn on the flame and keep stirring.

6. Add apricots paste and keep stirring.

7. Mash rest of 1 part of apricots and add to the cooking mixture. Keep stirring until apricot mixture is will cooked.

8. Serve with ice cream or custard.

Dosa/potato curry

2011-09-28T19:55:00.000-07:00

9/18 From Vidya

Dosa

Ingredients:

1 measure white lentils (split urid dal)

3 measures of rice (make sure they have no tiny stones)

-Soak both separately for t least 6 hours and grind separately, using about 2-3 measures of water for white lentils and very little water for the rice (otherwise, the batter will get to thin)

-Mix the two batters and add salt to taste

-Let it ferment overnight and promptly refrigerate the matter

-In a separate bowl, take some batter and add half the amount of water (check salt)

-Using a non-stick pan or dosa hot plate, pour and spread thinly some batter on the oiled hot plate. Put a small amount of oil round the edges & check slowly to see if the dosa is ready to be flipped over. Cook both sides evenly.

Potato Curry

-Pressure nook potatos (2-3 whistles)

-peel and mash well

-in a large pot or wok add 1 tsp mustard seeds-let it crackle, then add white and urid dal 1 1/2 tsp and let it ightly brown

-add the chopped green chillies, hing (pinch), chopped onions (for 6 medium potatoes use 2 large onions) and grated ginger (1 tsp)

-let it all saute on low heat (about 8-10 minutes) till it turns a light golden color

-add the mashed potatos giving it all a good mix

-add salt to taste and let it cook for about 10 minutes on medium heat, mix and do not let it burn

-lastly, garnish with chopped coriander leaves (optional)

put a ladel of potato curry in the center of the dosa and roll it up and it is ready!

Corn Chaat

2011-04-01T06:23:00.000-07:00

Date: 4/2/2011
By Ramani

Ingredients

Corn
Onions- chopped into small pieces
Cilantro - optional
Chat Masala
Salt
Red pepper
Oil
Lemon juice

Method

Fry little bit of oil in a pan. Put chopped onions and fry them until golden brown. Then put corn and cook it for a while, then add salt, red pepper, chaat masala. Garnish with Cilantro. Serve with some lemon juice.

Chhole (Chick Pea Curry)

2011-03-08T08:43:00.000-08:00

Date: 2/26/2011
By Kusum Gosain

Ingredients:

Chick Peas – 1 cup
Onion - 3 medium
Tomatoes - 2 medium
Grated Ginger - 1"
Chili powder - 1 tsp
Oil - 2 tsp
Channa Masala – 2-3 tsp (recipe below or store bought)
Garam masala - 1/2 tsp
Green Chilies – 2
Amchur (Mango powder) – 1 tsp
Salt to taste
Cinnamon, black cardamom

Method:

Soak the chick peas overnight in enough water. Pressure cook it for 4 -5 whistles. Add a tsp of salt, a cardamom, small piece of cinnamon stick. 4-5 whistles should work out, else check and make sure, when you press down chick peas, it gets mashed softly! If you wish your Channa's to be dark color use tea leaves water for boiling.
Heat oil in a pan, add the grated ginger. Then add the finely chopped onions. Cook on medium till its brown. Now add the tomatoes pureed. Add rest of the salt. Fry till the oil separates. Add garam masala, Channa masala, amchur and red chili powder. Mix well and cook for 2 minutes. Add a tsp of water, if needed.
Then add the slit green chilies and stir for a few minutes. Add the cooked chick peas. Adjust the salt. Add about 1 glass of water. This of course depends on how thick you want your chhole. Cook on high for 2 minutes and then simmer for 15- 20 minutes, stirring every now and then.

Channa Masala:

Coriander seeds - 2 tsp
Anardana - 1/2 tsp
Cinnamon - 1 "
Cloves – 3
Black peppercorns - 1 tsp
Black Cardamom – 4
Cumin seeds - 1 tsp
Bay leaf – 1
Red chilies – 2

* Take a heavy bottom pan. Roast all the ingredients together. Keep tossing it constantly, else it will get burnt. Let it cool and grind to a smooth powder.

Coconut Rice and Green Beans Curry

2011-02-25T07:53:00.001-08:00

Date: 2/19/2011
By Suganya Chandrasekaran

Coconut Rice

Ingredients:

Frozen Shredded Coconut
Mustard Seeds
Channa dal (also called Split Gram or Chickpeas dal)
Curry Leaves
Cilantro
Green Chilies
Red Chilies
Cooked Rice
Oil for cooking (I use VIRGIN coconut oil for cooking)
Salt to taste

Method

Cook rice and keep it aside
Pour oil in a pan and heat it
Once the oil is heated, add the mustard seeds.
Wait for the mustard seeds splatter and then add curry leaves, channa dal, red chilies, and green chilies.
Add the frozen shredded coconut from the pack
Keep sautéing the coconut – it should NOT turn brown or golden (if you think the pan is too much heated, switch off the stove and sauté)
Add Salt to taste to the rice
Add the sautéed coconut mix and mix the rice well
Chop cilantro and add it as seasoning on top of the rice
Coconut rice ready!!

Some Notes:
* Rice = I suggest one and half cup of water for one cup of rice so that the rice cooked is not sticky
* Using both Green and Red chilies will give a different flavor to the food
* You can skip either of them & use just one chili type if you do not want it spicy
* Do not cut the garlic as it will not give you flavor to the food – so crush the cloves
* Frozen Shredded Coconut - you will get it in the Indian stores

Green Beans Curry (Kid Friendly)

Cooking time – 10 mins

Ingredients:

Cumin Seeds
Mustard Seeds
Salt to taste
Garlic – Separate the cloves, leave some skin on them and then crush the cloves
(One whole for one pack of beans)
Oil for cooking (I use VIRGIN coconut oil for cooking)
French Cut Beans Frozen
Frozen Shredded Coconut

Method:

Pour oil in a pan and heat it
Once the oil is heated, add mustard seeds, cumin seeds and wait for the mustard seeds to splatter and the cumin seeds to turn light brown
Now add the crushed garlic cloves, all of them
Once the garlic turns golden brown, add the green beans from the pack, salt to taste and close the lid and cook it in medium heat only
Keep checking on the beans every few minutes and cook until they turn from bring light green to dark (the color changes from when you took the beans out to now)
Now, remove the lid completely and increase the flame a little bit (between medium and high) and keep frying for 5 mins
Add frozen coconut to the beans, keep sautéing for another 2-3 mins
Your beans is done in a total of 10 mins

Some Notes:
* You can use the same recipe and instead of Green Beans, you could use the following: Brussel Sprouts, Cabbage, Tindora (frozen)
* Do not cut the garlic as it will not give you flavor to the food – so crush the cloves
* Frozen Shredded Coconut - you will get it in the Indian stores
* French Cut Beans Frozen (you will get this in any cub, rainbow – make sure “French Cut” style for added taste)

Upma

2011-02-22T08:33:00.000-08:00

Date: 2/12/2011
By Varsha Bhatia

This light and easy dish is great as a Sunday morning breakfast, afternoon snack or anytime meal. Enjoy it with some crispy Papads or if those are not easily available top with some crunchy potato chips. It is often eaten with Indian pickles. Either lemon pickle, mango pickle or a tangy Punjabi vegetable pickle.

Ingredients:

Semolina 1 cup (Rava)
Onion 1/2 cup finely chopped
3/4 cup frozen mixed vegetables OR Carrot 1 chopped, French Beans 1/3rd cup chopped, Frozen Peas 2 teaspoons
Black Mustard Seeds 1 teaspoon
Curry leaves 5-6
Green Chili (or jalapenos) 2-3 chopped coarsely (more for spicier flavor)
Coriander Leaves 2 tablespoons chopped
Lime Juice a few drops or Yogurt 1 tablespoon
Hot Water 2 cups
Sugar 1 teaspoon
Salt to taste
Oil 3 tablespoons

Optional:
Tomato 1 small chopped
Cashews (15-20)

Method:

Heat oil in a wok/kadhai.
Add the black mustard seeds. When they stop sputtering, add the curry leaves.
When these turn crispy, add the chopped onion.
Sauté the onion for a few minutes and then add the green chillies.
Now add the chopped vegetables (optional tomato).
Sauté. After 5 minutes add the salt and sugar.
Add the hot water.
Now add the (pre-roasted) semolina. Mix well.
Cover and cook on low-medium heat for 4 to 5 minutes.
When you uncover the kadhai, the semolina would have absorbed all the water.
Turn off the heat. Mix gently.
Turn the upma over gently onto a serving dish.
Garnish with coriander leaves and serve immediately. You may also top it with freshly grated coconut.

(Note: You may also use quinoa instead of semolina! It need not be pre-roasted though)

Corn Pullav

2011-02-09T05:47:00.000-08:00

Date: 2/5/2011
By Preeti Jariwala

A non-traditional Pullav which is neither too rich nor too hot.

Ingredients:

1 ½ teacups uncooked rice
1 packet frozen whole corn OR 2 teacups cooked corn
1 capsicum (green bell pepper)
1 large tomato
3 spring onions (green onions)
1 onion
2 teaspoons curry powder
4 tablespoons oil
Salt to taste

To be ground into a paste

4 green chilies
25 mm. (1”) piece ginger
6 cloves of garlic

Method:

Boil the rice. Each grain of the cooked rice should be separate.
Open the packet of corn and thaw in a colander.
Cut all the vegetables into small pieces. Chop the leaves of the spring onions.
Heat the oil in a vessel and fry the onions for a little time.
Add the paste and fry for 3 minutes.
Add the curry powder and fry again for 1 minute.
Add the tomatoes, capsicum, and spring onions and cook again for 3 minutes.
Add the corn, rice and salt and cook for 5 minutes.
Serve hot.

Pasarattu (Moong Dal Dosa)

2011-02-03T07:29:00.000-08:00

Date: 1/29/2011
By Sridevi Suvarna

Ingredients:

1 cup Moong Dal
¼ cup raw rice
one onion (finely chopped)
1/4 tsp Ginger (finely chopped)
Coriander leaves (finely chopped)
1-2 Green Chillies
Salt as per taste

Method:

Soak the moong dal for about 4 to 6 hours in water taken in a bowl.
Wash them and grind to make smooth paste along with the chillies and ginger.
Heat a flat griddle on high flame.
Pour the batter on it and spread the batter on the pan moving from center to the corners.
Give it the shape of round pancake.
Sprinkle little oil on its sides and cook it for 2-3 minutes.
Turn over and cook again.
Add the chopped onions, chopped coriander leaves and salt to the above prepared dosa.
Serve it hot with coconut/tomato/ peanut/ or any other chutney.

Bread Uppittu

2011-01-31T10:36:00.000-08:00

Date: 1/29/2011
By Mangala Achar

Ingredients:

7-8 Bread slices (include the end pieces also)
1 big onion chopped
2 green chilies chopped
¼ cup peanuts
1 tsp mustard seeds
1 tbsp urad dal
1 tbsp channa dal
Pinch of asafoetida
¼ tsp yellow powder
8-10 Curry leaves
Cilantro for garnish
2 table spoon grated fresh or frozen coconut
2 table spoon oil for seasoning
Salt to taste
Lemon juice to taste

Method:

Cut the bread slices into medium size pieces.
Dry roast the bread pieces.
Heat oil in the pan, season with mustard seeds, urad dal, channa dal, asafoetida, yellow powder.
Add the peanuts (if they are raw peanuts roast them first)
Add curry leaves, green chilies & onions.
Fry the onions until they change color.
Add dry roasted bread pieces mix well.
Add salt & lemon juice for taste & mix.
Dress with grated coconuts & chopped cilantro.
Serve hot with coffee or tea.

Sabut Masar, Gajjar Bhaji and Sada Chawal

2011-01-26T09:09:00.000-08:00

Date: 1/22/2011
By Mini Jain

Sabut Masar (Whole Brown Lentils or Flageolets)
Ingredients:

1 1/2 cups brown lentils or flageolets
2 to 4 whole cloves garlic, peeled
1 teaspoon ground ginger
1 teaspoon salt
1/4 teaspoon turmeric
6 cups cold water
3 tablespoons vegetable oil
1/2 teaspoon cumin seeds
1 teaspoon black mustard seeds
1/2 teaspoon fennel seeds
1 medium onion, finely chopped
2 medium tomatoes, finely chopped
1/2 teaspoon cayenne pepper
1 teaspoon garam masala

Method:

Pick over the lentils and wash them under running water in a colander.
In a heavy 4-quart saucepan, combine the lentils with the garlic, ginger, salt, turmeric and water. Raise the heat to high and bring to a full boil. Lower the heat and simmer for 30-40 minutes, covered, stirring occasionally. Lentils and water should become smooth in consistency.

While the dal is cooking, prepare the baghar. If using fresh tomatoes, peel first before chopping. Heat the oil in a small saucepan or skillet. Stir in the cumin, mustard and fennel seeds and cook until they sizzle and begin to darken. Add the onion and saute until golden brown. Add the tomatoes, and cayenne and cook on medium, stirring frequently to prevent sticking or burning. Cook until the oil separates and the tomatoes are soft and dark and rich in color.

Pour the baghar into the dal and stir to blend. Simmer for 5 to 7 minutes. Adjust for salt. If the dal is too thick, add a little hot water. Sprinkle with garam masala and serve.

Gajjar Bhaji (Dry-cooked Carrots)
Ingredients:

2 pounds carrots
3 to 4 tablespoons oil
1/2 teaspoon mustard seeds
1 teaspoon cumin seeds
1 inch piece of fresh ginger, finely chopped
1/2 teaspoon turmeric
1/2 teaspoon cayenne pepper (optional)
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon salt or to taste
1 teaspoon sugar
1 teaspoon amchur powder or 1 tablespoon lemon juice or 1 cup chopped tomatoes
3/4 teaspoon garam masala
2 tablespoons cilantro finely chopped

Method:

Peel the carrots and slice them into thin rounds (slightly thinner than 1/4 inch).

Heat the oil on medium in a deep skillet. Add the mustard seeds and cumin seeds. The cumin should sizzle and darken almost immediately.Stir in the ginger and brown it slightly.

Reduce the heat to medium low. Stir in the turmeric, cayenne, ground coriander and ground cumin. Mix well. Stir in the carrots and salt. Cover and cook for about 7 to 8 minutes or until the carrots are tender.

Add the sugar and amchur powder (or lemon juice or tomatoes). raise the heat to high and cook until all the moisture is absorbed.

Sprinkle with the garam masala and chopped cilantro before serving.

Sada Chawal (Plain Rice)
Ingredients:

2 cups Basmati rice or long grain rice
1 tablespoon butter or oil
1 teaspoon salt
4 cups water

Method:

Wash and soak the rice for 20 minutes. Drain it in a fine sieve or colander.

In a heavy pot, heat the butter or oil on medium. Add the drained rice. Stir lightly until the rice grains are lightly coated with butter or oil. Add the water and bring to a vigorous boil on medium high. Reduce the heat to medium and cook, uncovered, until the water boils down to the level of the rice. Stir with a fork. Cover the pot and turn the heat to low. Simmer for 5 to 7 minutes. Stir gently with a fork again. Turn the heat off and let the rice rest for 2 to 3 minutes before serving.

Plain rice can easily be made into Zeera Rice (Cumin Rice). Add 1 teaspoon cumin seeds to the butter or oil and proceed as with Plain Rice.

Note: Plain rice can be prepared without oil or butter. Just add rice and water and cook as the recipe requires.

Bread Pakora

2011-01-10T20:34:00.000-08:00

Date: 1/8/2011
By Riya Arora

Ingredients:

Gram Flour - 200 gms
Bread Slices - 5
Baking powder - 1/4 tsp
Turmeric Powder - 1/8 tsp
Salt - 3/4 tsp (or as per taste)
Red chili powder - 1/4 tsp
Coriander seed powder - 1 tsp
Ajwain seeds - 14 pieces
Oil - to fry

Method:

Take Gram Flour out in a bowl. Add water and Baking powder make a paste which is neither too thick nor too thin (No lumps either).
Mix: turmeric powder, salt, red chili powder, coriander seed powder, ajwain seeds in the paste and stir well.
Cut the bread into your favorite size (square or triangular).
Put oil in the frying pan and heat it.
Dip the bread in gram flour paste and put it in the hot oil. At one time fry 2 to 3 bread pieces, while turning them. Fry them till the Bread Pakoras turn brown. Spread a napkin paper on the plate. Take out the Bread Pakora from the frying pan and put it in the plate. Like this, prepare all the bread pakoras.
Your delicious Bread Pakoras are ready now. Serve and eat them along with coriander chutney.

Salad

2010-12-09T07:05:00.000-08:00

Date: 12/4/2010
By Natarajan Raman

Ingredients:

1/3 cup fresh lime juice
1/2 cup olive oil
1 clove garlic, minced
1 teaspoon salt
1/8 teaspoon ground cayenne pepper
2 (15 ounce) cans black beans, rinsed and drained
1 1/2 cups frozen corn kernels
1 avocado - peeled, pitted and diced
1 red bell pepper, chopped
2 tomatoes, chopped
6 green onions, thinly sliced
1/2 cup chopped fresh cilantro (optional)

Method:

Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed.
In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.

Poha

2010-11-08T10:57:00.000-08:00

Date: 11/6/2010
By Gita Gupta

Ingredients

3 c. thick poha
1/4 c. oil
1 potato
1 onion
1 1/2 c. peas (slightly thawed)
1 1/2 tsp mustard seeds
1/2 tsp turmeric
1/2 tsp salt
curry leaves (approx 6-8 fresh)
green chili 2-3 (or to taste)
cilantro (to taste)
lemon juice (to taste)

Method:

Wash poha in cold water. Add approx 1/2 c. milk and soak.
Dice potato and onion.
Heat oil and add mustard seeds, cook till splatter.
Add curry leaves, potato and green chili.
Cook till potatoes are slightly brown.
Add onion. Brown. Add peas. Add poha. Cover and cook approx 2 minutes.
Add cilantro and lemon juice to taste. Can add peanuts.
Serve with green chutney or ketchup.

Maren and Nancy’s “Yellow Dal”

2010-11-01T19:47:00.000-07:00

Date: 10/30/2010
By Jayshree Seth

Dal is the generic Hindi term for lentils and a part of everyday meal for most Indians. There are several lentil varieties with various shapes, sizes and colors! In preparing them there are myriad variations with seasonal/local ingredients, influences and techniques.

The basic idea is to mix cooked lentils with the seasoning/tempering. A very common version, elegant in its simplicity, is seasoned with ghee and cumin seeds only. The more festive/”restaurant or party style” is likely to have onions/tomatoes/masala etc. The tempering is referred to as ‘chaunk’, ‘tadka’ or ‘vagar’.

Arhar dal, also known as Toor dal, is a commonly prepared dish (and the main element of the ultimate Indian comfort foods: dal-chawal (rice) and dal-roti (Indian flatbread).

Oh..and it is one of the yellow dals – there are more: mung and chana are yellow too !

Ingredients: (Serves 4-6)

1 cup toor dal
4 cups water
1 teaspoon salt
½ teaspoon turmeric (haldi)

Onion-Tomato Chaunk:

2 tablespoons oil (or ghee)
½ teaspoon cumin seeds (jeera)
Pinch of asafoetida (hing)
2 cloves (laung)
1 small cinnamon stick (0.5”)
1 medium onion chopped (approx 1 cup)
2 cloves of garlic, minced
½ teaspoon turmeric (haldi)
½ teaspoon red chilli powder (lal mirch)
½ teaspoon garam masala
½ teaspoon salt
1 small tomato, chopped (approx ¾ cup)
2 tablespoons tomato paste**

** I was disappointed in the flavors of ‘retail’ tomatoes when I first moved to the US. Soon I realized it was because they were ‘designed’ for travel not for taste. After discovering tomato paste (which is not an ingredient used or commonly available in India) I started adding that for depth of flavor and color and find that it does a good job in building back the concentrated tomato flavors. (Don’t need to add paste if using Heirloom tomatoes).

Directions:

Triple wash the dal and pressure cook with water, salt and turmeric. (Typically takes 8-10 minutes for first whistle, reduce heat after that and let cook for another 6-8 minutes). Turn off the heat and wait until steam has stopped before opening the pressure cooker (about 10 minutes).

Heat oil on medium-high heat in a saucepan. Once hot, add cumin seeds, asafoetida, cloves and cinnamon. As soon as cumin seeds brown add the chopped onions and garlic and reduce heat to medium. Saute until onions are translucent. (takes about 3-5 minutes). Add the spices and keep stirring for a minute or so. Add tomatoes and tomato paste and a little water if too dry. Cook the mixture for about 4-6 minutes (will look like a thick sauce). Add the onion-tomato mixture to the pressure cooked dal and bring to boil. Adjust consistency with water if needed.

(Optionally, garnish with chopped cilantro). Serve with rice or roti.

Now for the simpler, classic plain dal seasoning..

Ghee Chaunk:

2 tablespoons clarified butter (ghee)
½ teaspoon cumin seeds (jeera)
Pinch of asafoetida (hing)
¼ - ½ teaspoon red chilli powder (lal mirch)

Heat the ghee in a small saucepan. Add cumin seeds and hing. When cumin seeds brown add chilli powder and quickly pour the seasoning over the cooked dal. (Red chilli powder burns very easily in hot oil. A tablespoon of water can be added right after adding chilli powder to prevent burning).

Other common ingredients/variations:

For tangy flavor: Can add fresh lime/lemon juice, Amchur (dried mango powder), kokum (a local dried plum like fruit found in Western India) or tamarind (imli)

For mild sweetness: Add sugar or jaggery (gud) unrefined Indian sugar (Gujarati dal)

For extra heat: Add chopped fresh green chilies or red whole chilies

Other aromatics: Bay leaf, curry leaves

Fresh chopped ginger along with onions and garlic

Mustard seeds (rai) in addition to/or instead of cumin seeds

Leafy vegetables such as spinach (palak) are also added for palak-dal

Sindhi Kadhi

2010-10-13T09:27:00.000-07:00

Date: 10/16/2010
By Shalini Thadani

Ingredients:

Jeera 1 tsp
Curry Leaves 1 sprig
Methi ½ tsp
Hing 1/8 tsp
Turmeric ¼ tsp
Tamarind – lime size
Gr chillies 2
Sugar 1 tsp or jaggery
Beans 5-8
Tomato 1
Potato 1-2
Besan 2 tbsp
Salt
Red chilli pdr ½ tsp
Oil 1-2 tbsp

Method:

Heat oil. Fry jeera then add methi & hing.
Fry 1 tbsp besan in this and dissolve second one in water. When besan changes color, slightly add the one in water.
Now add beans, turmeric, salt, green chillies, potato(diced), and curry leaves.
Soak tamarind. Squeeze out water and add to this. Cook on a high flame for about 10 mins.
Add chopped tomato, red chilli pdr, and sugar. Put in a pressure cooker. Shut it, keep on high till 1 whistle. Simmer for 5-10 minutes and remove.

Jhal Muri (Bengali Bhel)

2010-10-13T09:25:00.000-07:00

Date: 10/9/2010
By Sona

Indredients:

2 cup crisp puffed rice/Muri
1 medium red onion chopped
1/2 a boiled potato chopped
1/2 cup chopped cucumber
A little chanachur, can use sev or bhujiya also
1 tsp mustard oil..very important substitute with pickle oil if you don't have this
2 green chilies chopped
finely chopped fresh coconut piece
1 tbsp fresh chopped coriander leaves
Salt to taste

Method:

Combine all the ingredients and serve immediately so the muri does not get soggy

Aloo Pakora (Potato Fritters) with Cilantro Chutney

2010-10-13T09:12:00.000-07:00

Date: 10/2/2010
By Sunita Mannamkunnath

Ingredients for Aloo Pakora:

Chickpea flour (besan) -- 1 cup
Cumin, ground -- 1 teaspoon
Salt -- 1 1/2 teaspoons
Warm water -- 1/2 cup
Vegetables – 1 large Eggplant – sliced into rounds, 2 potatoes – sliced into rounds, 1 onion – sliced into rings
1 tsp Carom seed (Ajwain)
Oil for deep frying

Method:

In a large bowl, add the chickpea flour, cumin, salt, water. Whisk the ingredients to make a smooth batter.
Heat oil in a heavy skillet on medium-high. Dip the cut vegetables one at a time into the batter to coat. Then drop into the hot oil and deep fry until lightly browned on all sides. Remove onto a plate lined with paper towels.
Serve hot with cilantro chutney, mint chutney or Tomato ketchup.

Ingredients for Cilantro Chutney

Cilantro, stems and all, chopped finely --1 bunch
½ Onion, chopped
Hot chili peppers, minced -- 1-2
Salt -- 2 teaspoons
Lemon juice – juice of ½ a lemon

Method

Mix all the ingredients in a blender or food processor and pulse until almost pureed.

Parippu (Dal) Vada

2010-10-13T09:02:00.000-07:00

Date: 9/25/2010
By Renu Krishnan

Ingredients:
I

Toor dal-2 cups

Curry leaves - 10 to 12 leaves
Green chilies – 3
Ginger-1 medium size

Chop all these together.
III

Onion chopped – 2 (medium size)

Red chili powder - 1/2 tsp
Salt to taste
Gram flour(Besan)-1/4 cup

Method:

Soak dal for about 1 hour. Cook for about 5 min in microwave oven with 1 cup of water. Drain and grind to make thick paste. Do not add water while grinding.
Add ingredients II, III and IV to the paste of dal and mix well.
Heat oil in a cooking pan.
Make oval shaped patties out of this paste and deep fry until golden brown.
Parippu Vada is ready to serve.

Guidelines

2010-09-30T11:18:00.000-07:00

GUIDELINES FOR THE COOKING CLASS

The duration of the cooking class is 45 minutes. In that time you should be able to prepare the ingredients, cook the dish, taste it, and clean up. It is a good idea to cook a dish that takes about 20-25 minutes so that leaves you a few minutes to prepare the ingredients and clean up after.
Bring all the ingredients/raw materials you need to prepare the dish. The kitchen is fully equipped with range, oven, microwave, utensils, knife, silverware, plates, etc. If you need special equipment or utensils to cook your dish for eg: mixers, idli moulds, etc., please bring them.
Please bring at least 5 copies of the recipe for the students. It will be easier for them to help prepare and cook if they have a copy of the recipe to work with.
It is important to leave the kitchen in the same way when you started, so please remember to clean up and put away anything you may have used.

Beetroot Fry (Mezhukku)

2010-05-04T22:14:00.000-07:00

Date: 4/24/2010
By Renu Krishnan

Beets have high vitamin and mineral content and hence give protection against a number of health problems. The roots and leaves of the plant have been used for treating human ailments from a long time and studies are still been carried out to prove its beneficial effects in cases like cancer and hypertension.

Buying and Storing Tips
· While purchasing beets, always go for the smaller or medium sized ones with firm, smooth-skinned roots of deep color.
· If the beets are flabby or dried up, avoid them as it indicates that the beets are aged, fibrous, and tough.
· Avoid the beets that have soft, wet areas or have spots or bruises. This is an indication that the beets have been spoilt or gone bad.
· While storing the beets in a refrigerator cut a major portion of the greens along with their stems from the roots. This will help the roots to retain their moisture.
· It is always better to store beets unwashed in the refrigerator. This way they can be stored for around 3 to 4 weeks.

Ingredients:
I

Beets- cut into cubes of size 1/4 inches - 3 cups
turmeric powder - 1 tsp

curry leaves - 10 to 12 leaves
whole red chilies - 3
red chili powder - 1/2 tsp
Salt to taste

III

oil - 3 tbsp
mustard seeds - 2 tsp
onion chopped - 1 cup

Grated coconut - 1/4 cup (for those who really like some coconut in the fry)

Method:

Take ingredients I into a medium sized microwavable container. Add 1 cup of water and mix well. Cook this in a microwave oven for 20 minutes. Mix them well every 5 minutes to make sure that the beet is cooked uniformly.
Add Ingredients II into the cooked beet.
Heat oil in a cooking pan and add mustard seeds and let them sputter. Add chopped onion and fry until brown.
Add the cooked beet along with ingredients II and mix well with the fried onion (for those who really like some coconut in the fry can add ingredients IV also).
Keep the flame low until the beet is dry. Check salt and add to taste if necessary. Serve hot along with rice or chappatis.

Aloo Tikki

2010-04-26T08:41:00.000-07:00

Date: 4/17/2010
By Kusum Gosain

Ingredients:

Potatoes, boiled 4 large
Moong dal 1 cup
Salt to taste
Oil 2 tblsp + to shallow fry
Cumin powder 1 tsp
Asafoetida a pinch
Green chillies, chopped 3
Amchur/Mango Powder 1 tsp
Green chutney as required
Sweet chutney as required
Red chilli powder 1 teaspoon

Method:

Grate boiled potatoes and add salt, cumin powder and mix.
Coarsely grind the moong dal. Heat two tablespoons of oil in a heavy bottom pan. Add asafoetida and the ground moong dal. Stir and sauté till done/cooked. Add a little more oil if required.
Add salt, mango powder and green chillies, mix and cook till dry. Set aside to cool.
Heat oil on a flat pan. Grease your palm; spread a portion of potatoes on it. Place a portion of the moong dal mix in the centre and gather the edges and shape into a tikki (cutlet).
Place the tikkis on the hot flat pan and fry. When one side is golden turn over and cook the other side till it becomes golden too.
Serve with chutney.

Can also use this for Stuffing:
½ cup Green Peas, cooked and mashed
¼ tsp Hing/Asafoetida
1 tsp Amchur/Dry Mango Powder
2-3 Green Chillies
1 tbsp Oil
Salt to taste
Make the stuffing same way as Moong Dal stuffing.

Stuffed Okra and Raita

2010-04-12T21:54:00.000-07:00

Date: 4/10/2010
By Kartika Kumar

Stuffed Okra (this recipe can also be done with boiled potatoes)

Ingredients:

okra slit lengthwise
chopped coriander
grated coconut
sesame seeds
a little sugar
amchur powder
turmeric powder
red chili powder
coriander powder (optional)
salt
lime juice
a pinch of asafoetida powder
mustard seeds

Method:

Mix together the chopped coriander leaves, grated coconut, sesame seeds, sugar, salt, amchur powder, turmeric powder, red chili powder, coriander powder and lime juice.
Stuff each okra with this mixture.
Put a little oil in a non-stick pan with hing powder (asafoetida) and mustard seeds.
When the mustard seeds splutter, add the stuffed okra. Stir gently.
Cover the pan and let it sit for about 20 minutes. Serve hot.

Raita:

In a glass or steel bowl, mix together:

regular whole or skim milk yogurt
finely chopped onions
roasted and ground cumin power
crushed and dried mint powder
salt
red chili powder
sugar
water soaked raisins

Optional step:
Heat a large spoonful of ghee. Add cumin seeds to the ghee. When the cumin seeds splutter, carefully light the ghee with a match, then add it into the raita. Quickly cover the raita bowl with a steel or metal lid. This adds a smoky flavor to the raita.

Pineapple Sheera

2010-03-24T08:22:00.002-07:00

Date: 3/20/2010

By Bhaskarani Jasthi

Delicious sheera with chunks of pineapple
Preparation time: 10 minutes, Cooking time: 10-15 minutes, Servings: 4

Ingredients:

Pineapple, peeled and chopped, 1 small
Semolina (rava/suji) 1 cup
Ghee 1 cup
Saffron (kesar) a pinch
Sugar 1 cup
Cashewnuts 5-6
Almonds 5-6

Method:

Heat ghee in a pan, add semolina and cook stirring continuously till it turns golden brown.
Add saffron and mix.
Add pineapple and further cook for two to three minutes.
Add two cups of water and mix and cover and cook on medium heat for three minutes.
Add sugar and mix.
And keep stirring till all the moisture evaporates and semolina is cooked completely.
Garnish with cashewnuts and almonds and serve hot.

Matar Pulao with Keera Raita

2010-03-24T08:22:00.001-07:00

Date: 3/13/2010
By Mini Jain

Matar Pulao (Rice with Peas)
Ingredients:

2 cups Basmati or long grain rice, washed, soaked and drained
3-4 tablespoons butter OR 3 tablespoons clarified butter, ghee, oil OR half-and-half mixture of oil and ghee
2 inch stick cinnamon
2 bay leaves
2 large cardamoms OR 6 to 8 green cardamoms
6 cloves
8 peppercorns
1 medium onion, thinly sliced
10 ounces frozen peas or 1 cup of fresh shelled peas
1 teaspoon salt
4 cups water

Method:

In a large heavy pot, melt the butter or ghee on low. Stir in the spices and saute for 30 seconds. Add the sliced onions. Turn heat to medium and saute until the onions are golden brown.

Add the drained rice and saute for a minute or so with the onions and spices. Raise the heat to medium high. Add the peas, salt and stir.

Add the water and turn the heat to high. Bring to a boil. Cook on high until the water level is reduced to the level of the rice. Stir gently. Reduce heat to the lowest setting. Cover the pan and simmer for 5 minutes. Turn the heat off and let the rice sit for another 2 to 3 minutes before serving. Fluff the rice very gently with a fork before serving.

Cucumber Raita
Ingredients:

1 quart yogurt
2 cups cucumbers, peeled, grated and squeezed
Salt and freshly ground pepper to taste
1 teaspoon whole cumin seeds, dry roasted and ground
2 tablespoons cilantro, finely chopped, for garnish

Method:

Mix the yogurt with the grated cucumbers. Stir in the salt and pepper and garnish with cumin seeds and cilantro.

Note: If you are using tender European cucumbers, you don't need to peel them.

Fruit Cream

2010-03-01T08:40:00.000-08:00

Date: 2/27/2010
By Lata Menon

Ingredients:

Cool whip - 2 cups
Sour Cream - about 1/2 cup
Sugar - about 1/2 cup
Grapes - about 1/4 cup
Banana - half
Orange - one
Pineapple - about 1/4 cup
Strawberries - about 1/4 cup
Cherry (optional) for garnish

Method:

In a bowl take the cool whip. Add sour cream and then sugar. Stir well until the mixture is smooth and uniform
Dice all the fruits into small pieces.
Add the fruits to the mixture.
Mix well so that all the fruits are well coated with the cream.
Add garnish of your choice.
This dessert is best served chilled.

You can use any fruit of your choice. If the fruits are of different colors, the dessert will look very attractive. Number of servings : about 4 to 6.

Gatti Pakodilu

2010-02-26T07:51:00.000-08:00

Date: 2/20/2010
By Lakshmi Vemulapalli

Ingredients:

1 cup besan (gram flour)
3 cups rice flour
1 tsp salt
1 tsp Ajwain
1 tsp red chili powder
1 tbsp butter
water
oil for deep frying

Method:

Heat oil in a wok for deep frying.
In a mixing bowl add besan, rice flour, salt, and red chili powder.
Scrunch the ajwain in your palms so that the aroma is released and add it to the mixing bowl. Mix thoroughly.
Add water a little bit at a time and mix well into a dough (it should be of cookie dough consistency)
Melt the butter and add it to the dough and mix well.
Fill the pakodi maker with the dough and press it into a circle directly into the hot oil.
Let it cook for a couple of minutes and then turn it over.
Cook for another minute or two until the pakodi is golden brown and then take it out onto a plate lined with paper napkin in order to drain the excess oil.
Refill the pakodi maker and repeat the process until the dough is finished.
Enjoy!

Lemon Rice with Carrots

2010-02-01T10:00:00.000-08:00

Date: 1/30/2010
By Mangala Achar

Ingredients:

3 cups Basmati Rice
6 cups water
3 carrots - cleaned and grated
1 medium yellow onion -chopped
1" ginger root - chopped
3 small green chillis - chopped
3-4 tbsp fresh grated coconut
1 lime/lemon - sliced in half
1/4 cup cashewnuts - toasted
1 tsp mustard seeds
1 tsp urad dal
1 tsp chana dal
3 tbsp oil

Method:

Cook the rice in 6 cups of water.
Heat the oil in a pot over high heat.
Once the oil is hot add the spices - mustard seeds, urad dal and chana dal.
When the mustard seeds splutter, add the ginger, chilli's and onions. Cook till the onions are soft.
Add cashews and stir.
Turn off the heat. Leave the pot on the burner.
Fluff the rice and add to the pot. Stir.
Add salt, carrots, lime juice, sugar and coconut. Stir.
Check seasoning and correct to taste. Serve hot.

Mirchi Bajji

2010-01-19T08:48:00.000-08:00

Date: 1/16/2010
By Ramani

Ingredients:

Green Chillis or Banana Peppers
Cumin seeds
Sesame seeds
Gram Flour (besan)
Coriander leaves/mint leaves
Ginger paste
Tamarind paste
Red Chilli powder
Baking powder ( a pinch)
Vamu seeds
Oil (for frying)
Salt to taste

Method:

Slit the green chillies and remove the seeds.
To make the stuffing - make a paste of sesame seeds, cumin seeds (jeera), either mint leaves or coriander leaves, tamarind paste and salt (to taste)
Stuff a little of this mixture into the green chillies
Now prepare a thick batter using gram flour, baking powder, red chilli powder, salt, vamu seeds, ginger paste (a little) and about a cup of water
Keep the batter aside for about 10 minutes
Heat oil in a kadai.
Dip stuffed green chillies into the batter and deep fry till golden brown.
Serve hot.

Channa Chaat

2010-01-13T09:15:00.002-08:00

Date: 1/9/2010
By Amrit Devgun

Ingredients:

5 small potatoes peeled and diced - cook until soft but not mushy
1 medium onion diced
1 apple peeled and diced - crisp and tart like Granny Smith
1 large tomato seeded or use Roma tomato
cilantro chopped to taste
2-3 cans Garbanzo beans drained
chili pepper (diced) or red pepper to taste
2 tbsp Chaat masala - approx. or to taste
1 tsp salt
Tamarind/Date chutney to taste - add until moist
2 tbsp lemon juice

Method:

Mix potatoes, onion, tomato, apple, cilantro, beans, and chili.
Add Chaat masala and salt and then moisten with the tamarind/date chutney and lemon juice.
Serve cool.

Upma

2010-01-09T10:13:00.000-08:00

Date: 12/19/2009
By Sridevi Suvarna

Ingredients:

1 cup upma rava (fine semolina / sooji / cream of wheat)
2 cups water
2 tbsp oil
1 tsp udad dal (minappappu)
1/2 tsp mustard seeds
2 green chillis slit lengthwise
1" ginger finely chopped
1 small onion chopped
1 medium sized tomato chopped
10 curry leaves
cilantro leaves
salt to taste
1/3 tsp turmeric powder (haldi/pasupu)
1 tsp lemon juice (optional)

Method:

Heat the oil in a cooking dish
Add the mustard seeds and let them splutter
Now add the udad dal and on low heat , let it brown...approx 1 minute
Now add the curry leaves, ginger, and green chillis
Add the onion and fry till soft
Add the tomatoes and fry till soft
Add the coriander leaves and salt
Add 2 cups of water and bring it to a boil
Now slowly pour the upma rava and stir continuously to avoid lumps and mix well.
Remove from fire and set aside for 5 minutes. You may add 1 tsp of lemon juice, if you like. It adds flavor to the upma
Serve hot with some pickle

Pineppale Rava Kesari

2009-12-07T09:50:00.000-08:00

Date: 12/5/2009
By Anupama Ganeshan

Ingredients:

Fine Rava - 1 cup
Sugar - 1 1/2 cups
Water - 2 1/2 cups
Canned pineapple (finely cut) - 1/2 cup
Pineapple essence - 1 tsp
Ghee - 2 tblsp
Lemon yellow color - a little
Cashews and raisins - to taste

Method:

Heat 1 tblsp of ghee in a deep frying pan. Fry cashews, raisins, and remove from ghee. Keep it aside.
Fry rava in that ghee for a minute. Remove from the pan and keep separately.
Heat water and sugar in the same pan.
Add the yellow color, pineapple essence and the rest of the ghee to the water.
When the water starts boiling and the sugar is completely dissolved, add the fried rava. Keep stirring constantly till it forms a thick mass.
Add the finely chopped pineapple pieces.
When it doesn't stick to wet hands and gets a shine, remove from fire.
Decorate with fried nuts and raisins. Allow it to cool before serving.

Vegetable Rice with Raita

2009-12-07T09:36:00.000-08:00

Date: 11/21/2009
By Lakshmi Wariar

For the Rice:
Ingredients:

1 cup uncooked Basmati Rice
2 cups mixed vegetables diced or chopped (carrots, beans, peas, corn, potatoes, etc.)
2 tbsp oil
1 small onion diced or chopped
1/2 tsp turmeric powder
1 cinnamon stick
2-4 cloves
2-4 cardamom pods
1 bay leaf
salt to taste
2 tbsp cashew nuts and raisins (optional)

Method:

Heat oil. Add the onions. Fry for a minute.
Add the mixed vegetables and fry for about 4-5 minutes.
Add the turmeric powder, cloves, cardamoms, cinnamon stick, bay leaf, cashew nuts, raisins, and salt. Mix well.
Add the uncooked rice and stir.
Add 1.5 cups of water.
Bring to a boil and simmer till the rice is done.
Remove the cloves, cardamom pods, cinnamon stick, and bay leaf before serving.
Serve hot with Raita (see below)

For the Raita:
Ingredients:

1 small onion chopped
1 tomato chopped
1/2 green cucumber chopped
fresh cilantro leaves chopped (optional)
1 cup plain yogurt
salt to taste

Method:

Add the chopped vegetables to the yogurt with salt.
Mix well. Garnish with cilantro leaves.

Potato Parantha

2009-12-02T08:00:00.001-08:00

Date: 11/14/2009
By Gita Gupta

Ingredients:
Base:

Whole Wheat dough

Stuffing:

3-4 boiled potatoes peeled and mashed
1/4 cup onion finely chopped
Coriander leaves chopped (optional)
Green chilis chopped (optional)

Seasoning for Stuffing * By taste

Salt
Red Chili powder
Dry Mango Powder (Amchur)
Garam Masala

Method:

Put all the stuffing ingredients together. Roll out the dough.
Put 3-4 tablespoons of stuffing in the middle. Fold from all sides to make a ball.
Then sprinkle dry flour on it. Flatten the ball and roll out.
Put it on a flat pan, shallow fry. Fry the parantha till golden brown.
Serve hot with yogurt, butter, and or Indian pickle.

Paneer Makhani

2009-12-02T07:48:00.000-08:00

Date: 11/7/2009
By Sunita Singh

Ingredients:

4 tblsp unsalted butter
1.5 cups tomato sauce
1/4 cup dried fenugreek leaves, soaked in a bowl of water and skimmed off before use
1.5 tsp ground red pepper
1.5 tsp sugar
3/4 tsp salt
12 oz paneer cut into 1 inch cubes
3/4 cup cashew puree (make a smooth puree in 1 cup water), or 3/4 cup heavy whipping cream
1.5 tsp cumin seeds, toasted and ground

Method:

Melt 3 tblsp of the butter in a small saucepan over medium heat. As soon as the butter melts, pour in the tomato sauce. Then stir in the fenugreek leaves, red pepper, sugar, and salt. Reduce the heat to medium low, partially cover the pan, and simmer, stirring occasionally, until the butter starts to separate from the sauce, 12 to 15 mins.
Add the cashew puree or cream, cumin, and paneer. Cover the pan and simmer, stirring occasionally but gently to make sure you do not break up the cheese cubes, until the cheese absorbs flavor from the sauce, 6 to 8 mins.
Add the remaining 1 tblsp butter.

Bajji

2009-12-02T07:03:00.000-08:00

Date: 10/31/2009
By Sailaja Nambury

Ingredients:

Besan (Gram Flour) - 1/2 cup
Maida Flour (All Purpose Flour) - 1/2 cup
Baking Soda - a pinch
Salt - to taste
Red Chili powder - 1 tblsp (or enough that you can handle)
Asafoetida powder - 1/2 tsp
Vegetable (your choice - eggplant, potato, onion etc.)
Oil (for deep frying)

Method:

Cut vegetable into thin slices.
Take ingredients 1 and 2 and add enough water to make a consistent batter.
Mix ingredients 3 to 6 with the batter. Put the sliced vegetables in the batter.
Pour enough oil in a frying pan and turn on the stove.
Once the oil is hot, start putting vegetable dipped in the batter one by one to the oil and deep fry until its golden brown color.
Serve hot with coffee or tea.

Vegetable

2009-11-30T10:12:00.000-08:00

Date: 10/10/2009
By Winston Sequeira

Ingredients:

1/2 cauliflower
4 mid-sized red potatoes
1.5 cups frozen green beans
1.5 cups carrots
3-4 oz tomato sauce
2 tblsp canola oil
Cilantro (for garnish)

Spice mix:

1/4 tsp turmeric powder
1/4 tsp cumin powder
1/4 tsp garam masala
3/4 tsp paprika
1/2 tsp chili powder
1 tsp each of salt and brown sugar

1 mid-sized chopped onion
4 mid-sized flakes of garlic
1 green or red chili
1/2 inch crushed ginger root (to be removed after cooking)

Method:

Fry the last 4 ingredients in oil.
When the onion is light brown add the spice mix. Fry on low heat and then add the tomato sauce and continue frying on low heat.
Add potatoes and cook them half way on medium heat.
Add cauliflower, green peas and carrots and continue cooking on medium heat until the vegetables are done.
Garnish with chopped cilantro.
Taste and check for salt (and sugar). Adjust if necessary.

Vermicelli/Semiya Kheer/Payasam

2009-11-30T09:52:00.000-08:00

Date: 9/26/2009
By Remya Krishnan

Ingredients:

1/2 gal milk
1 cup sugar
250g semiya/vermicelli
cashewnuts (few)
raisins (few)
cardamom pods crushed (couple)
Ghee (as required)

Method:

Heat ghee in a frying pan and roast the cashewnuts and raisins until they turn golden brown; keep them aside.
Break the vermicelli into small pieces and roast it in ghee until it turns golden brown.
In a pan, boil milk along with the roasted vermicelli.
When the milk is half boiled, add half cup sugar and the crushed cardamom pods.
Once the vermicelli is cooked, add the remaining sugar.
Garnish with the roasted nuts and raisins. Serve hot or cold.

Channa

2009-11-30T09:36:00.000-08:00

Date: 9/19/2009
Courtesy: Sunita Mannamkunnath

Ingredients:

2 cups softened Garbanzo beans (soak overnight in water to soften and cook or use canned)
1 tblsp oil
1 tsp mustard seeds
1 tsp cumin seeds
1 medium onion, finely chopped
1 tomato , chopped
1 tsp turmeric powder
1 tsp chili powder
1 tsp cumin powder
1 tblsp coriander powder
1 tsp garam masala powder
Salt to taste
cilantro, finely chopped (for garnish)
juice of half a lime

Method:

Heat a pan with oil. Add cumin seeds. Then, add mustard seeds. After it pops, add chopped onion, saute for 3-5 minutes or until softened. Add chopped tomato, saute until soft. Add turmeric, chili, coriander, cumin, salt. Stir.
Add the garbanzo beans. Stir until all the spices are mixed with the beans. Cover and simmer for 10 minutes.
Turn off heat. Mix in lime juice. Stir. Garnish with finely chopped cilantro. Serve hot with bread or roti.

Guidelines for SILC cooking class

2009-10-28T20:00:00.000-07:00

Guidelines for SILC cooking class

The duration of the cooking class is 45 minutes. In that time you should be able to prepare the ingredients, cook the dish, taste it, and clean up. It is a good idea to cook a dish that takes about 20-25minutes so that leaves you a few minutes to prepare the ingredients and clean up after.
Bring all the ingredients/raw materials you need to prepare the dish. The kitchen is fully equipped with range, oven, microwave, utensils, knife, silverware, plates, etc. If you need special equipment or utensils to cook your dish, please bring them.
Please bring at least 5 copies of the recipe for the students. It will be easier for them to help prepare and cook if they have a copy of the recipe to work with.
It is important to leave the kitchen in the same way when you started, so please remember to clean up and put away anything you may have used.
Email a copy of your recipe to Mangala Achar (a_mangala@yahoo.com) or Siva Jasthi (siva.jasthi@gmail.com) so some of these recipes can be included in the SILC news letter or year book.