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Introduction

First: ---> Click on the arrows under Blog Archive to see the post titles. 


These are a few recipes from home; 

I survive on and relish them. I have noticed as well that these versions are much better than some website recipes, they are sometimes bland or missing something-- (taste and opinions being subjective of course ;).  


Note: I have been working on this blog while having obligations that amount to 60 hours per week..so it is a bit homemade as well :), for now!

Glossary

 A quick Glossary before we start, you will find all in Indian store though some stores might not carry fresh mirchi --most do though:

Mirchi: green small Thai chilis (can substitute with red chili powder as needed) usually found in Asian store

Hing: Asofeteida powder

MDH Fish Masala: Comes in box at store

MDH Sambar Powder: same as above

Tamarind: When a recipe calls for tamarind, buy tamarind paste

Amchur: Mango powder

Methi seeds: Fenugreek seeds

Rai: Mustard seeds

Jeera: Cumin seeds

Thurka: pan with oil to heat a mixture of seeds/spices

Roasted peanuts: The type of peanuts you need for a couple of these recipes are found at Indian stores; they have their papery skin still on

Let's begin!

A few homemade authentic recipes:

Bhindi fry:

Cut Bhindi small pieces (47 pieces)

Clean properly in slightly soaked paper towels and let dry covered in paper (do not wash or
soak them in water)

Heat Oil 

Add 1 Tbspn Cumin Seeds, 4/5 shakes of hing, Add Bhindi

Heat 4 Uncovered, stirring often for about 7-9 min.

Add Turmeric, Coriander Powder, Cumin Powder,  Garam Masala 

For first three spices you want to sprinkle an amount that covers the visible part of bhindi, not too much but not too less. You want to still taste the bindi when all is done. Garam masala about half what you put the other spices.

Cook until you can slice easily (about 15 min on 5 temp) finally add Amchur (optional) in end and salt (last for a reason) and 1/2 tablespoon of gram flour (optional) , stir all...

Potato/Tomato Peas Bhajhee - Aloo Matar

Heat ghee 1 Tbsn:

Add 2 small dashes of of asofeteida,  Cumin Seeds, 

Once seeds start to slightly brown, add 2 chopped small to medium boiled potatoes

Stir Brown slightly on low for a min/ add a little bit more oil if needed.

Set aside one chopped onion/ 3 tomatoes/ 1 inch of ginger/ 2 garlic cloves blended and add to the potatoes.  

Add cumin, coriander powder teaspoon each. Add 1/2 tspn turmeric and garam masala and also red pepper about 1/2 tspn. 

Add your thawed peas, about a cup's worth to this and stir all and keep low fire 15 minutes. Taste as you go along.  If you need any more of the spices...add. 

 This is also very good with rice and yogurt!

Easy and flavorful Saag - restaurant quality

Spinach 20 ounces ( Steam or pressure cook then blend in blender -will have to cool before blending and I usually cold water to do this)

Add the spinach to Thurka of

 Oil, 3-4 shakes of asofeteida (hing) cumin seeds (1/2 teaspoon),  garlic (1/4 tspn), haldi (1/8 tspn), tomatoes (chopped) (2 small).  After adding the spinach to thisk,

add  red chilli powder (to taste), salt, coriander powder (1/2 tspn), garam masala (1/4 tspn)and cook for 5 minutes.  Option: add 1/2 cup of creme and stir. This enhances the texture and taste.

If you want to add paneer, then simply buy packaged paneer, bring to boil then continue heating at 2/3 stove temp for about 20 minutes.... with a little haldi and salt (chop paneer first).  Remove from water, ready to add!

Simple tasty Fish recipe

1 pound Tilapia or Salmon: wash, marinade in lemon, chili powder, ginger paste, garlic paste,

turmeric, salt for couple hours in fridge

In pan, add oil and 1 chopped onion and stir for a few min. Add fish and 1/2 Box of MDH Fish Masala, heat for another 5-8 min medium.  This is a very tasty fish and so easy. A few friends of mine tried this and were surprised how much they loved it.

Another easy fish recipe 
 (Cumin fish)



Marinate fish in haldi, ginger, yogurt, salt, lemon for hour (spread over the tilapia). I haven't tried this one
with salmon....so not sure if it will be as good.

When you're ready to cook: heat oil 2 tablespoons for about 2 fillets. Notice, not teaspoons. Over time, as fish is cooked the oil will blacken the fish along with spices, so I like slightly more oil. Plus, it will help to prevent dry fish.

Add 1/2 chopped onion --- and heat 1 min. Add the fish --cook all medium high.  I add more haldi (turmeric) for flavor (about 1/2 tablespoon --I add mostly in oil). Add generous amount of cumin, coriander, and amchur powder on each side (up to teaspoon each). More salt depending on how much you put initially. It should be a layer on the fish, each of the spices.


Let cook on each side for about 3-4 minutes.  The spices will start to darken along with onion.

After about 10 min. of heating total it should be done. Top with chopped fresh cilantro, handful of leaves. 

Trial and error and lots of wrong methods for idli

Ok, so here is the situation:

I want to make idli and each website tells me I need a pan  with a steam hole in it. I used one and several types which did and the idlis never came out! 

My parents had a pan from India, it was huge and it worked really well to get the 'cake like' Idlis.  Surprise: it did not have a steam hole in it.  They offered to give it to me...but knowing they could no longer make for my nieces & nephews who love them -of course I could not. Impossible to find this idli pan in the states.

 After some trial and error (4-6 attempts), I finally found a method which works and I will share it with you. 

First one tip about idlis: make sure batter is room temperature if you refrigerate it any point.

1) The pan: Find one which is 4 or 5 quart with a metal cover

Here is another pic      

Ok so now on to method.  You will need the idli stand and they usually come in 3 but I am showing picture of 2 for a reason:

Here is the method which no website explained as I am about to.

2) Put about 3 inches of water in the pan and bring to a boil

3) Do not fill the batter in the indents until you are ready to place in the pan. 

4) Only put your idli batter in the TOP IDLI PLATE. You will lightly oil each of the four indents  prior to placing in pan.

You need the bottom one because it holds the top plate but you are not going to put batter in it.

Now add the stand inside to the pan -when the water has started to boil.

5) Cover with lid and heat for 6 min. at temp 7 (medium high).  I use a timer as that is important.

6) After 6 min, take pan and move it to a stove top which is not heated. Keep there for exactly 13 min covered. Do not open the cover at any time!

After the 13 min.. you should have cake like idlis. When I tried this method using three stands and batter in the top two to make 8 idlis, it just didn't work. Not enough steam was getting to them since the pan is smaller, and that is why I stopped using bottom plate. If you have a larger pan, you can probably make 8 at a time and just use the top stand out of the 3. 

The bottom one is too close to the water so I wouldn't use it.

Please comment if you have tried this and if it worked for you as well! 

Bruschetta

For such a simple recipe, this is heavenly...! Credit for this recipe goes to sis!

Bruschetta recipe: Baguette sliced Brush olive oil on it and lightly toast in the oven At 350.

In a bowl, combine chopped tomatoes, I prefer grape tomatoes, 2-3 Tbsp olive oil, 2-3 chopped garlic cloves/fresh basil leaves, and 1/8 tspn of balsamic vinegar, and 1/4 tspn salt Mix and serve on top of toasted bread. Enjoy!

I also love Italian, Mexican, Chinese, classic American and Middle Eastern food. I eat other foods half the time, but this blog is to benefit some friends who like me: also spent many years in the USA and were disappointed by recipes they found online. 

Mushroom rice with asparagus

These are not Indian obviously but I like some recipes from this site:






From http://www.mccormick.com/Recipes/Side-Dishes and plenty from here look appetizing as well : http://www.mccormick.com/Gourmet/Recipes. 

Also enjoying recipes on Gwyneth Paltrow's site!

1. .

Masala omelet

The whole family loves this and it is an original creation of my Dad's.


For 2 eggs:  1/4 onion small chopped,  3 chopped mirchi, 1/4 bushel cilantro chopped, stir all.

Add salt, black pepper, about 1/4 to 1/3 teaspoon for the following spices: of coriander powder, cumin powder, 1/8 tspn amchur powder.  Stir again and cook on non-stick pan with BUTTER - this is preferable to any oil and how a certain taste is ensured.

This tastes best with french bread sliced/toasted on a pan.

Another omelet which is becoming a favorite! 

For two eggs, 1/4 chopped onion, 1/3 chopped small tomato, 4 chopped curry leaves, salt, black pepper, red pepper to taste.