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!
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.
