Sunday, May 31, 2015

Phodni Bhaat

Leftover rice - 2 cups
Olive Oil - 1 tbsp.
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Hing / Asafoetida - a pinch
Curry leaf - a few
Onion - 1/4 cup, chopped
Green Chili - 2, finely chopped
Turmeric - 1/4 tsp
Tomato - 1, grated
Roasted Peanuts - a handful
Cilantro - a handful (optional)

Fluff the leftover rice and keep aside.

Heat a heavy bottomed pan. Add oil, mustard seeds, cumin seeds, hing and curry leaf.

Now add the chopped onion and green chili and cook till it becomes soft.

Add the grated tomato and turmeric and cook for a few minutes more.

Now add the rice, salt and peanuts and mix everything well. Cover and cook for a few minutes more.

Sprinkle chopped cilantro and serve hot.

Saturday, May 30, 2015

Mung Beans Chaat

Green Mung Beans - 1 cup (cooked with water till done but not too soft)
Cucumber - 1 small, chopped
Red Onion - 1/2 cup, chopped
Green Chili - 1, finely chopped
Tomato - 1 small, chopped
Boiled Potato - 1 small, chopped (optional)
Cilantro - a handful, chopped
Roasted Unsalted Peanuts - 1/2 cup
Lemon Juice - of 1 whole lemon
Rock Salt - to taste
Aamchur powder / Dry mango powder - 1 tsp (optional)
Tamarind Date Chutney - 2 tbsp.
Sev / Crispy gramflour noodles  - 2 tbsp

Mix all the above ingredients together, drizzle some more chutney on top and serve immediately.

Tuesday, May 26, 2015

Eggplant Curry with Peanuts

Eggplant - about a pound, cubed
Potato - 1, cubed
Yellow Onion - 1 small, chopped
Oil - 1 tbsp.
Cumin Seeds - 1/2 tsp
Turmeric - 1/2 tsp
Cayenne Powder - 1/4 tsp
Sambar Powder - 1 tbsp. (can use coriander powder if you don't have sambar powder)
Roasted peanuts - 1/4 cup, coarsely ground
Water - if required

Heat a large pan. Add oil and cumin seeds. Then add the chopped onion and cook till soft.

Now add the chopped potato and cook for a few minutes.

Mix in the chopped eggplant, turmeric, cayenne and coriander/sambar powder. Sprinkle some salt and mix well.  If you want a dry curry, there is no need to add water but if you want a little gravy add a cup of water while the eggplant and potatoes are cooking. Cover and cook till the eggplants and potatoes are soft and cooked.

Sprinkle the crushed peanuts and mix well. Serve hot with steamed rice or flatbread.

The above is a picture of the dry curry, cooked without any water.
Adapted from

Tuesday, May 19, 2015

Squash / Green Papaya with Chana Dal

Green Papaya / Bottle gourd Squash / Lau - 1/2 lb, cut into small cubes
Yukon Gold Potato - 1 small, cubed (optional, helps to make the gravy thicker, can be omitted)
Chana dal - 1/2 cup (soaked overnight)
Ghee / Clarified Butter - 1 tbsp
Cumin Seeds - 1 tsp
Asafoetida / Hing - a couple of pinches
Green Chili - 3, finely chopped
Turmeric - 1/2 tsp
Red Chili Powder - 1/2 tsp
Coriander Cumin Powder - 2 tsp
Water - 2 cups
Cilantro - a handful, chopped
Lemon Juice

Heat a pan. Add ghee, cumin seeds, hing and green chili. Then add the chopped papaya / squash, potato, salt and turmeric, coriander cumin powder. Mix well and add the soaked chana dal.

Add 2 cups of water, lower the heat and cook for about 15 to 20 minutes.

Once the vegetables are soft and the gravy slightly thickens, sprinkle chopped cilantro on top, squeeze some lemon juice and serve.

Adapted from