Green Chutney

Every family has its own way of making green chutney. They are usually served with bar-be-qued and fried kebabs and cutlets. Green chutney or suace is made commercially and sold in the market and quite commonly available. Chutney is also served with rice and dal, or various kind of rice dishes and even rotis and parathas. During summer before the advent of ripe mangoes, raw mangoes are there and I make it with them. This particular recipe will have raw mangoes. If raw mangoes are not available, tamarind sauce or lemon juice maybe used. Stays well if refrigerated for 5-6 days.

Serves 8-10 

Iingredients:

Mint leaves 1 bunch cleaned and washed
Raw mango 1-1 1/2 Peeled and sliced or lemon juice of 1 lemon or tamrind paste 2 tbspn.
White cumin 1 tspn
Garlic pods 4-5 peeled
Green chilies 6-7
salt to taste
Cilantro 1/2 cup
Coconut 1 slice [if using fresh or desiccated 2 tbspn]

Method:

Put all the ingredients in a food processor or blender. Grind to fine paste. Check seasoning, if desired green chilly may be reduced to 3-4 or half teaspoon sugar maybe added.

Beef & Green Chilies

Chinese dishes eaten in sub continent have their unique spicy blend, & are cooked on high flame and deep fried as required. This particular dish I was shown by a Chinese family who were settled in Calcutta for a few generation. The spices that are used is similar to that eaten in sub-continent. These recipes I am putting in are requested by my niece Samah. I often make them for family get togethers or when entertaining. Scintillating to the palette & sizzlingly fun to make.  A soup, rice and another dish will make a full menu. 

Serves: 6 

Ingredients: 
Capsicum 2-3 cut into 1 inch square piece.
Red onion 3 peeled and cut into 1 inch square
Red chillies whole 5-6[button red chilly can also be used]
Beef 300-400 grams cut into thin slice [veal or undercut preferably]
Corn flour 4-5 tbspn
Garlic paste 1 tsp
Ginger paste 1/2 tsp
Vinegar 2 tbspn
Salt to taste
Black pepper powder 1/2 tsp
Soya sauce 3-4 tbspn
Green chillies 4-5 [thinly sliced long]
Oil for deep fry
Sugar 1/2 tsp
Sesame oil 1 tbspn

Method: 

Marinate the beef slices with 1tsp garlic, 1/2 tsp ginger, salt 1/4 tsp pepper and 1 tbspn soya sauce. If not using
veal or under cut then boil after marinating for 30 mins or till meat is tender.
Sprinkle 2 tbspn corn flour and deep fry the beef in a skillet. Drain the oil and remove the fried beef in a platter.
In the same skillet add 1-1 1/2 tbspn oil and add the button red chillies along with onion, capsicum, and green chillies.
Stir fry for 5-10 minutes season with the remaining 1/4 tsp pepper,remaining 3 tbspn soya sauce, 2 tbspn vinegar, and
sugar 1/2 tsp and 1/4 cup water. Stir in remaining 2 tbspn cornflour dissolved in 3-4 tbspn water. Stir,cook on medium
high flame till sauce thickens. Put in the fried beef, lower the heat, cook further for 5 minutes.
Add the 1 tbspn sesame oil and close flame. Served with fried or steamed rice.
Recipe for fried rice will be added shortly.
 

Black Channas with Masala

This is an Asian spicy dish popular in the subcontinent. I was introduced to this dish by one of my Indian neighbors while living in Nairobi. It can be a tea time treat served with fried pakoras or dry crisps depending on individual taste. The dry crisps choices are chewra or spicy chilli chips
which can be bought from any Indian store.

Serves: 6

Ingredients:
Black channas : 1 cup (pre soaked for atleast three hours and boiled with 1/4 teaspoon tumeric)
Potatoes: 3 medium sized boiled and cut into bite size cubes
Garlic paste : 1.5teaspoon
Ginger: 1/2 teaspoon
Green chilies : 4 - 5 sliced
Tomato paste : 2 table spoons
Turmeric powder : 1/2 teaspoon
Salt : To taste
Curry leaves : 6 - 7
Mustard seeds: 1/2 teaspoon
Tamarind paste : 3- 4 tblspoon or Raw mango 1 peeled, sliced and cut or juice of 2 lemons
Oil: 1.5 tblspoon
Chopped cilantro : 2 - 3 tblespoons

Method:
step 1- Heat oil in the pan, add in the mustard seed, and curry leaves. when the seeds start to splutter add in the sliced green chili, garlic ginger paste, turmeric powder and salt stir to combine and fry.
step 2- Remember to keep the flame on medium low. when the spices start clinging to the spoon add in the tomato paste stir to combine add in the boiled chickpeas, (save 2 tablespoons of chickpeas).
step 3- Add in the cubed potatoes but do not add all (save about 2 table spoons of potatoes). Stir to combine if need be add half a cup of warm water and cover the pan.
step 4- Blend the saved potatoes and chickpeas in a blender with little water and make a paste. then add it to the chickpeas curry.
step 5- now add in the tamarind paste or raw sliced mangoes or lemon juice (what ever is being used) covered cook a while on very low heat. This has some curry in it so do add water if needed.
step 6- add in the cilantro and close the flame and serve

Chili Potatoes

Serves: 8

Ingredients:
Potatoes: 0.5kg; boiled & peeled
Salt: 1tsp
Red Chilies: 0.5tsp
Lemon Juice: 3tsp
Cooking Oil: 3Tbsp
Mustard Seeds: 1tsp (level)
Curry Leaves: 4-5
Chopped Cilantro: 2Tbsp
Cumin Seeds: 1tsp

Directions:

1. Cut the boiled & peeled potatoes into bite size pieces.
2. Add salt, chili powder, lemon juice & mix well.
3. In a pan, heat the oil and add mustard seeds, curry leaves and cumin seeds.
4. When the mustard seeds start to pop, add potatoes & cilantro.
5. Mix, lay out on a pretty dish & tuck in.

Kofta - Meatball Curry

Serves: 6

 

 

Ingredients:

 

Mincemeat (chicken, mutton, beef): 0.5kg

Onion: 3 medium

Garlic Paste: 1tsp

Ginger Paste: 1tsp

Coriander Powder: 1Tbsp

Tomato: 1 medium

Green Chilies: 5

Cilantro: 3Tbsp

Bread: 2 slices

Yogurt: 0.5cup

Turmeric: 0.25tsp

Cayenne Pepper: 0.5tsp

Salt: to taste

Cumin Seeds: 1tsp

Peppercorn: 6

Cloves: 3

Black Cardamom: 1

Red Chili (whole): 3

Cinnamon Stick: 1"

Poppy seeds: 1tsp

 

 



 

 

 

Directions:

 

1. In a small frying pan, dry roast cinnamon stick, peppercorn, cloves, black cardamom, cumin seeds, whole red chilies and poppy seeds. Grind to fine powder. Keep aside.

2. In a food processor, process the mincemeat with one onion, 1.5Tbsp cilantro leaves, bread slices, roasted spices from step 1 & green chilies. Process till fine.

3. Make meat balls and set out in a dish.

4. Slice 1 onion, and fry in a pan till golden brown. Remove with slotted spoon and lay out on platter.

5. To the same pan, add 0.5tsp garlic paste and blended tomato. Stir and fry for a few minutes. Add in ginger paste, turmeric powder, cayenne, coriander powder & salt. Add in 0.25cup of water to ensure spices don't burn.

6. Whip 0.25cup yogurt and add to cooking spices. When water dries and oil surfaces, add in meatballs.

7. Don't touch the meatballs to avoid breakage. Cook on low heat. Shake pan to turn meatballs.

8. Blend fried onions with remaining yogurt and add to meat. Add in 0.5cup of water.

9. Sprinkle in remaining cilantro & green chilies.

10. Serve with rice, chapatti, naan, paratha or side choice. Whatever gets your taste buds flowing. 

 

Dum Qeema ~BBQ Mincemeat



I marinate and freeze fresh mincemeat, which shortens the cooking time when preparing this dish, as well infusing the marinade well into the meat. Dum Qeema can be enjoyed on its own, with any choice of bread or rice. You can make it as spicy or not as per your taste buds.

Serves: 4-6

Ingredients:

Mincemeat (chicken, beef, mutton): 0.5kg

Onions: 3 medium; sliced

Yogurt: 0.5 cup

Garlic Paste: 1tsp

Ginger Paste: 1.5tsp

Coriander Powder: 1.5Tbsp

Cumin Powder: 1tsp

Cloves: 3

Peppercorn: 6

Cinnamon Stick: 1"

Black Cardamom: 1

Star Anise: 1

Gram Flour: 2Tbsp

Oil: 3Tbsp

Salt: to taste

Green Chilies: 2; finely chopped

Cilantro Leaves: 2Tbsp

Lemon Juice: 1Tbsp 

Butter: 1Tbsp

Coal: 1

Directions:

1. Grind cloves, peppercorn, black cardamom, cinnamon stick to a fine powder.
2. Marinate mince with yogurt, garlic & ginger paste, coriander & cumin powder, ground spices (from step 1), cayenne pepper, cilantro leaves, chopped green chilies & lemon juice. Marinate for at least 2 hours.
3. Fry the onions till golden brown on medium-low heat. Remove with a slotted spoon and spread on kitchen towel.
4. In same oil, fry the gram flour till it turns light golden brown.
5. In another pan, add in marinated meat, salt and cook on low heat. Add in fried gram flour. Stir to combine.
6. Crush fried onions & add to mince. Cook on low heat.
7. Heat coal till it's red. Layer the cooking mince with foil, put the hot coal on the foil and butter on the coal to smoke the meat. Cover tightly for the smoke to infuse properly.
8. Once the smoke settles, remove coal & foil, and discard.

Haleem

Haleem, eaten with naan bread or on its own, is a meat & lentil dish, cooked on low heat for 2 hours. When prepared in bulk, haleem is cooked overnight perfectly infusing the lentils and meat together for a deliciously soothing dish. Parin introduced me to her easy to make, flavor infested version, at her place in Muscat many years ago, when she was hosting one of her lavish dinners. I usually cook haleem during the winter months, or when I'm entertaining or when it's a haleem kind of mood. I have modified Parin's recipe, by adding small of portions of barley & whole wheat. My choice of meat is mutton, but chicken or beef can also be used. 

Serves: 6-8

Ingredients:

Meat (beef, chicken, mutton): 1kg
Whole wheat: 1cup
Mixed lentils (pink lentil, gram lentil, skinless green gram): 0.5cup
Barley: 0.25cup
Onions: 2 medium; sliced
Garlic Paste: 2tsp
Ginger Paste: 2tsp
Turmeric: 1tsp
Peppercorn: 4-5
Cloves: 2-3
Black Cardamom: 2
Cinnamon Stick: 2"
Tomato: 1 large
Coriander Powder: 2Tbsp
Cayenne Pepper: 0.5tsp
Salt: to taste
Cilantro Leaves: 3-4Tbsp
Green Chilies: 6
Oil: 4Tbsp

Accompaniments:
Fried Onions: 4Tbsp
Cilantro Leaves: 3-4Tbsp
Green Chillies: 5-6; sliced
Lemon: 6; quartered

Directions:



1. Clean & soak wheat & barley overnight or 4 hours.

2. Clean & soak lentils for 2 hours.

3. Boil on medium-low heat the cleaned meat with garlic, ginger & 3 cups of water till meat is tender. Save some broth.

4. In a separate pan, boil on medium-low heat lentils with 2 cups of water, 0.5tsp turmeric & 0.25tsp ginger paste till tender.  

5. In another pan, boil on medium-low heat wheat & barley with 1Tbsp oil & 3 cups of water till tender.

6. Heat oil in a deep pan, add in peppercorns, cloves, black cardamom, cinnamon, sliced onion & fry till golden brown.

7. Blend tomato, cilantro leaves & half of the green chilies to a fine paste. To this blended mixture, add coriander powder, remaining turmeric, cayenne pepper & salt. Add this to the fried onions.

8. Keep frying onion & tomato mixture; sprinkle water to stop mixture from burning.

9. Add in the boiled meat to the onion & tomato mix and fry. If required, sprinkle water to stop from burning (also, reduce flame).

10. Mash the cooked lentils and add to meat.

11. Blend cooked wheat & barley to a fine paste and add to meat mixture.

12. Add in the saved meat broth & add in 2 cups of water. Allow to cook for a minimum of 2 hours.





Nihari

Nihari is native to Delhi, India; popular in Punjab and mostly enjoyed during the cooler months of the year. The dish is typically cooked all night on slow heat in a large cooking pot. It's enjoyed with naan bread, freshly chopped ginger, green chilies & lemon juice.
I was given this recipe by my mother's friend, Khanam Aunty. At the time, I had started cooking so Khanam Aunty gave me a simplified version of this otherwise rather complex dish. I first served it in Abu Dhabi to my husband, before making it part of entertainment menu. Nihari is a favorite family meal; my daughters love combining it with rice; my son & husband prefer it with naan; my daughter in law saves a portion to enjoy for breakfast.
Generally, Nihari is shin meat of goat or cow, but chicken & mutton can also be used.

Serves: 5-6

Ingredients:

Meat (chicken/mutton/beef): 1kg
Oil: 3Tbsp
Onion: 1; medium; blend into paste
Garlic Paste: 1tsp
Ginger Paste: 1tsp
Turmeric: 1tsp
Cayenne Pepper: 2tsp
Flour: 4Tbsp
Carom Seeds: 0.5tsp
Cumin Seeds: 2tsp
Aniseeds: 2tsp
Bay Leaves: 3
Ginger: 1Tbsp; coarsely chopped
Black Cardamoms: 5
Cloves: 6
Peppercorn: 10
Cinnamon Sticks: 3
Salt: to taste

Served as condiment:

Fresh Cilantro: 2Tbsp; finely chopped (for garnish & serve on side)
Green Chilies: 5-6; chopped
Lemon: 3-4; cut into wedges
Onion: 1; small; chopped & fried golden


Directions:

1. Heat oil in a pan. When oil is hot, remove from fire & add in turmeric, cayenne pepper & meat. Cover & put back on medium-low flame. Cook for 10 minutes.
2. Add in onion, garlic & ginger paste. Stir to combine. Fry for 5-10 minutes on medium-low flame.
3. Lower flame & 4-5 cups of water. Allow to cook.
4. In a frying pan, dry roast 1tsp aniseeds, 0.5tsp carom, 1tsp cumin seeds, 10 peppercorns, 6 cloves, 2 black cardamoms & 1 cinnamon stick. Grind to a fine powder.
5. In same frying pan, roast the flour to a light brown color.
6. When meat curry is boiling, sift in the flour. Stir well on low flame.
7. In a muslin cloth, add the chopped ginger, remaining cardamoms, cinnamon sticks, aniseeds, cumin, bay leaves & salt. Tie the cloth & put in meat curry.
8. When meat is tender, add in dry roasted, ground spices (from step 4). Stir & remove from fire.
9. Garnish with cilantro, chilies & fried onions.

Chicken Pulao

This succulent rice dish is a must on Fridays; the ultimate way to welcome the weekend.
This traditional dish is a regular entree in most, meat loving South Asian homes, with each chef bringing in his / her variation. I combined a few recipes (from my mother & friends) to create a simple, quick to put together dish. I usually serve it with fresh green salad, Yogurt Relish & Fried Green Chillies. It can also be enjoyed on its own or plain yogurt or any relish of your choice. Create your variation, but more importantly create wonderful moments with loved ones.

 

Serves: 4-5

Ingredients:

Rice: 2cups; washed & soaked
Chicken: 0.5kg
Yogurt: 1cup
Garlic Paste: 2tsp
Ginger Paste: 2tsp
Onion: 2medium; sliced
Onion (whole): 1medium; remove skin
Oil: 2.5Tbsp
Green Cardamoms (whole): 3-4
Cloves (whole): 2-3
Peppercorn: 6
Cinnamon Stick: 1
Black Cardamom (whole): 2
Cumin Seeds (whole): 1tsp
Aniseeds: 1tsp
Coriander seeds: 1tsp
Bay Leaf: 2
Cilantro Leaves (chopped): 2Tbsp
Green Chilies (deseeded & chopped): 2 (optional)
Mint leaves: 1Tbsp
Lemon: 2; sliced round with skin
Salt: to taste

Directions:

1. Marinate chicken with half cup yogurt, 1tsp garlic paste, 1tsp ginger paste & salt. Keep aside for half hour (marinade can be refrigerated overnight).
2. In a pan, add 5-6 cups of water, half cinnamon stick, 1 black cardamom, 2 green cardamoms, 2 cloves, cumin seeds, aniseeds, coriander seeds, whole onion, salt & 1 bay leaf. Cook well till 4 cups of broth is remaining. Strain and keep aside.
3. Fry marinated chicken in 0.5Tbsp of oil. Cook till marinade dries.
4. In another pan, fry sliced onions till golden brown. Remove from oil and leave aside.
5. To the same pan, add in 1tsp each of garlic and ginger pastes along with remaining half cup yogurt. Fry well. Add in chicken.
6. Drain rice & add to chicken. Put in broth (from step 2) & cook on medium-high heat till water is absorbed.
7. Simmer on low heat. Put in chopped cilantro, chilies, mint, sliced lemon & fried onions. Cover. Cook for 10 minutes till rice is done.

Fried Green Chillies Pickle

An East African relish, shared with me by my dear friend, Parin, when I was living in Muscat. Parin had served this spicy, tongue enticing delight with rice and meat - lentil curry (daal gosht). I usually serve this as a side relish with lunch and dinner meals, especially for those seeking an extra spicy kick. This pickle can be stored & refrigerated for 7-10 days.

 

 

Ingredients:

Green Chilies: 1.5cups; finely chopped
Garlic: 6-7cloves; crushed
Coriander Seeds: 3Tbsp; coarsely ground
Mustard Seeds: 2tsp; coarsely ground
Mustard Seeds: 0.5tsp; whole
Oil: 0.5cup (or more as required)
Curry Leaves: 6-7
Turmeric: 1tsp
Salt: to taste
Lemon Juice: 2Tbsp

Directions:

1. Heat oil in a saucepan at low-medium setting.
2. Add in whole mustard seeds & curry leaves.
3. When curry leaves start to sizzle, add in green chilies, crushed garlic, turmeric & salt. Stir to combine & fry for a few minutes.
4. Add in coriander seeds & coarsely ground mustard seeds. Stir fry for a minute or so.
5. Remove from heat & add lemon juice. Allow to cool.
6. Enjoy with meals.

Chutney - Peach and Tamarind

Ingredients:

Peaches: 1 cup peeled and chopped
Tamarind Pulp: 1 cup
Green chillies: 2 to 3
Red chillies: 4 to 5
Cumin seeds: 1 tsp (dry roasted and crushed)
Nigella (onion or kalonji) seeds: 1 tsp
Salt to taste
Oil: 1/ 1/2 tbsp

Directions:

1. Puree the peaches, tamarind, green and red chilly, and the cumin. 
2. Add salt to taste.
3. Heat the oil, add the nigella, add the pureed mixture and cook for about three minutes on medium high.
4. Cool and store in a glass bottle.
5. Can be refrigerated for a couple of weeks.
6. Serve with rice, vegetable dishes, and pakora.

Recipe requested by Batool Kazim

Fish - Steamed & Grilled - in green masala

The Dangri fish (Baramundi in english) is a fish very fondly eaten in Australia. It most commonly is caught near the Karachi shores in the winter. It is characterized as a white fish with a very mild flavour, i.e it is not very fishy and therefore popular with a large populace. This fish is known for its high Omega 3 content, which is very good for old and young alike for building immunity against illnesses.

 

My nephew, Arij, caught Dangri during one of his fishing treks & shared a few fillets for an afternoon meal. He also provided the excerpt above. It was a fun, noisy afternoon with children, food aromas & entertaining chatter.

 



 

Serves: 3-4

 

Ingredients:

 

Fish: 1 kg Fillet of King Fish or Tilapia

Cilantro: 1/2 cup

Capsicum: 1/2 cup de-seeded and chopped

Green chillies: 3 to 4

Garlic cloves: 5 to 6 peeled

Turmeric: 1/2 tsp

Lemon or lime juice: 2 to 3 tbsp

Salt to taste

Cumin seeds: 1/2 tsp, roasted and crushed

Coriander seeds: 1/2 tsp, roasted and crushed

Cumin seeds: 1/2 tsp

Mustard seeds: 1/4 tsp

Curry leaves: 5 to 6

Ghee or butter: 1 tbsp

Oil: 1 tbsp

Directions:

1. Blend the cilantro, green chillies, capsicum and garlic to a fine paste.
2. Add lemon juice, lemon rind, salt, turmeric, and crushed cumin and coriander.
3. Marinade the fish in the above, for half hour.
4. The fish can be steamed in a steamer or
5. Pre-heat the grill to medium high, drizzle with oil, add a few lemon slices to the grill, and grill the fillet for three minutes each side.  More grill time may be required if the fillets are thick.
6. Place the fish on the serving platter or dish.
7. Heat butter or ghee in a small pan, add the cumin, mustard seeds, and curry leaves till the leaves wilt. Drizzle over the fish, add fresh lemon and serve.

Garlic and Green Chilly chutney

Request from Samaa for lehsan mirch chutney.

Ingredients:

Garlic pods: 2 peeled
Green chillies: 10 to 15
Salt to taste
Lemon or lime: 1
Dried whole red chilly: 6 to 7

Directions:

1. Crush the above in a food processor or using a mortar and pestle.
2. Season with salt add lemon juice and serve.
3. Can be refrigerated for a couple of weeks.

Aloo Methi Tarkari - Potato and Fenugreek

Ingredients:

Potatoes: 5 to 6 peeled and chopped in small cubes
Fenugreek leaves: 2 cups
Oil: 2 tbsp
Fenugreek seeds: 1/4 tsp
Cumin: 1/2 tsp
Chilly flakes: 1/4 tsp
Dried red peppers: 5 to 6
Onion: 1 medium (sliced)
Turmeric: 1/2 tsp
Garlic paste: 1/2 tsp
Tomato: 1
Green chillies: 2 to 3
Dill: 1 tbsp

Ingredients:

1. Heat oil, add the fenugreek, cumin, and dry red pepper, sizzle for a couple of minutes.
2. Add the onions, fry till the onions to a golden brown.
3. Add the garlic paste, fry for a minute.
4. Add a couple of tbsp of water and stir.
5. Blend tomatoes and green chillies, add to the fried onions and stir to combine.
6. Add the turmeric, chopped potatoes and stir to combine.
7. Add the fenugreek leaves, salt and chilly flakes, cover and cook on low heat till the potatoes are soft.  (add 1/2 a cup of water if required).
8. Serve with paratha or roti. 

Baigan - Aubergine

Ingredients:

Aubergines: 3 large
Onions: 2 medium (chopped)
Tomatoe: 1 medium (chopped)
Green chillies: 2 medium (chopped)
Cilantro:  2 tbsp (chopped)
Dry mint: 1 tsp
Cumin seeds: 1 tsp
Cumin seeds: 1/2 tsp (crushed)
Coriander seeds: 1/2 tsp (crushed
Chilly flakes: 1/4 tsp
Turmeric powder: 1/4 tsp
Salt to taste
Juice of 1 lime
Oil: 2 tbsp
Garlic paste: 1 tsp


Directions: 

1. Wash the Aubergines, and dry roast in the oven or pan.
2. Pierce with a knife to test for softness.
3. Add them to a bowl of cold water to remove the skin.  Mash the aubergines.
4. Heat the oil and add the chopped onions and the cumin seeds, till the onions is translucent.
5. Add the garlic paste and fry for two minutes.
6. Add the tomatoes, turmeric, crushed coriander and cumin seeds, fry for two minutes.
7. Add the mashed aubergines, chopped cilantro, green chilly, chilly flakes and mint.  Cover and cook on very low heat for seven minutes.
8. Cook uncovered for a couple of minutes, stirring as it cooks.
9. Add the mint leaf and lemon juice.
10. Serve with nan or paratha.

Mashed Potato (Bhurta) - Indian Style

Ingredients:

Potatoes: 4 to 5, medium size, boiled peeled and mashed
Onions: 2 ( 1 sliced and 1 chopped)
Cilantro: 2 to 3 tbsp chopped
Green chillies: 2 chopped
Cumin seeds: 1 tsp
Red whole button chilly: 4 to 5
Chilly flakes: 1/4 tsp
Salt to taste
Mint leaves: 7 to 8 fresh or 1/2 tsp dried
Coriander seeds: 1/2 tsp (crushed)
Cumin seeds: 1/2 tsp (crushed)
Oil: 2 tbsp

Directions:

1. Heat oil, add the sliced onions, cumin seeds and whole red chilly peppers. Fry till the onion is a light golden brown.
2. Into the mashed potatoes add chilly flakes and salt.
3. Add the potatoes to the onion mixture.
4. Add crushed coriander and cumin seeds, stir to mix.
5. Add chopped raw onions, 
6. cilantro and the chopped chillies to the potatoes.
7. If using fresh mint break the leaves, if dry mint crush the leaves, and add to the potatoes.
8. Serve with roti or paratha.

Vegetable Curry

Ingredients:

Potatoes: 4 Medium, peeled and cubed
Peas: 1 cup
Cauliflower: 1 cup florets
Ginger: 1/2 tbsp thinly sliced
Green chillies: 2
Cilantro: 1 tbsp chopped
Paneer:  1 cup (cut into 1 inch cubes)
*Salt to taste
*Cayenne powder to taste
Oil:  1 tbsp
Basic Curry
*Basic Curry is seasoned so taste before adding



Directions:

1. Heat 1/2 tbsp of oil and add the potatoes, fry on medium high for two minutes.
2. Add the cauliflower, stir and fry for a minute before adding the peas.  Cover and cook for a couple of minutes.
3. Season with salt, cayenne.
4. Add the above to the Basic Curry, add 1/2 cup of warm water, cover and simmer.
5. Fry the paneer, in the remaining oil.
6. Add the paneer, ginger, cilantro and the green chillies to the curry, cover and cook on low heat for a couple of minutes.
7. Serve with nan, rice or paratha.

Okra or Bhindi

Ingredients:

Okra: 1/2 kg
Onion: 3 medium sized, sliced
Cumin seeds: 1 tsp
Oil: 1 tbsp
Cayenne: 1/2 tsp
Turmeric: 1/4 tsp
Tomatoe: 1 medium
Green Chillies: 3
Cilantro: 1 tbsp (chopped)
Salt to taste
Lemon







Directions:

1. Wash the okra, spread on a tea towel and let it dry.
2. Remove the tail and tops of the okra.
3. Slice the Okra into 1/4 inch pieces
4. Heat the oil in a saucepan, add the onion, fry for a couple of minutes on medium high.
5. Add the cumin seeds to the onion, after a minute add the chopped okras, salt, cayenne and turmeric powder.
6. Stir fry the okra on low heat till the okra is not slimy.
7. Blend the tomato with two green chilies and add to the okra.
8. Cover the pan, and let cook till the okra is tender but not mushy.
9. Add juice of freshly squeezed lemon.

Lentils- Green Whole Moong

Longer cooking time needed for this dal.  Its more nutritious as this dal has the green skin covering.  Moong sprouts are made with this dal.
Dals need to be first visually cleaned, before being washed with warm water.  Soak this dal for about an hour before cooking.

Ingredients:

Dal: 1 cup, cleaned washed and soaked
Onions: 1 chopped
Green Chillies: 2 whole
Garlic: 1/2 tsp crushed or paste
Ginger: 1/2 tsp crushed or paste
Turmeric powder: 1/2 tsp
Cayenne powder: 1/2 tsp
Coriander powder: 1 tsp
Salt to taste
Cumins seeds: 1/2 tsp
Mustard seeds: 1/2 tsp
Curry Leaves: 4
Oil or ghee: 1 tbsp
Cilantro: 1 tbsp chopped
Green chilly: 1 chopped

Directions:

1. Boil 3 cups of water in a medium sized pan.
2. Add the pre-soaked dal.
3. Add the 2 whole green chillies,  half of the chopped onions, garlic and ginger.
4. Add coriander, turmeric and cayenne powders.
5. Cover and allow to cook on medium low heat for about 2 hours.  If needed add more warm water till the dal is soft and mushy.
6. In a small frying pan add the oil or ghee, add the remaining chopped onions, cumin, and the mustard seeds, fry till the onions are a golden brown color.   Add the curry leaves.
7. Add the above oil or ghee mixture to the dal which is in a serving bowl.
8. Sprinkle with the chopped cilantro and the chopped green chillies.
9. Serve with rice or nan.

Lentils - Yellow Moong Dal

Wash the lentils and soak for about 15 to 20 minutes

Ingredients:

Moong dal: 1 cup
Water: 1 1/2 cups
Cumin seeds: 2 tsp
Green chillies: 2
Dhanya powder: 1 tsp
Cumin powder: 1/2 tsp
Cayenne pepper: 1/2 tsp
Tumeric: 1/2 tsp
Black pepper: 1/4 tsp
Chopped green chillies
Chopped Cilantro
Curry Leaves
Mustard seeds: 1/2 tsp
Oil or ghee: 1 tbsp

Directions:

1. Boil the moong dal with 1 tsp of cumin seeds and two green chillies till cooked.
2. Sprinkle the following: dhanya, cumin powder,  cayenne pepper, turmeric, black pepper.
3. Sprinkle the chopped green chillies and cilantro.
4. In a small pan heat the ghee or the oil.
5. Add 1 tsp of cumin and mustard seeds to the oil, after a few seconds add the curry leaves.
6. Sizzle this oil or ghee mixture on top of the dal.
7. Serve the dal with rice, and plan yogurt.

Moong Dal video