Stuffed Bhindi

Another recipe with no measurements which is most unlike how I cook usually. I got this recipe from my aunt when I lived with her in Mumbai.

Mix dhania pwdr, jeera pwdr, salt, turmeric pwdr, red chilli pwdr, amchur and a little pepper. Slit the bhindi such that they are still attached at the bottom. Stuff and saute.

Karela subzi

I got this recipe from my mom-in-law. I don't have any measurements for it - all by andaaz:-)) It usually comes out very well. Unfortunately, no pics.

Cut karela into half and then slice them. Rub some salt into the karela and leave for a couple of hours. Squeeze hard to remove water. Slice one large onion long and fine. Heat oil in a pan, then add the onion. Once the onion browns, add the karela and cook on slow fire until the karela browns/cooks. Then add dhania pwdr, jeera pwdr, red chilli pwdr and anardana pwdr. Can substitute amchur if anardana powder is not available (very important to add something sour) - it comes out better with the anardana. Add more salt if necessary. Can also saute potato fingers separately and add them at the end (I usually do). Sprinkle garam masala on top.

Rasam (without dal)

This is Mom's favorite rasam now. It is very easy and simple to make. V used to make a similar kind of rasam with a can of diced tomatoes. Here, the tomatoes are ground with a few other ingredients and then boiled.

Rasam (without dal)

 3 fresh tomatoes
1 tsp cumin seeds
handful of coriander leaves
1 sprig curry leaves
3-4 whole black pepper
ghee
1/4 tsp mustard seeds
salt

Grind first 5 ingredients. Heat ghee in a pan. Burst mustard seeds. Add the ground tomato paste and 1-2 cups water, salt and allow to boil well. Serve hot with rice. Had this for lunch today with roasted baby potatoes.

Pasta in quick mushroom sauce

I had this packet of mushroom soup lying around for quite some time. Since it is so hot here we did not feel like having hot soup. Instead, used it as a sauce for pasta and dinner was ready in a jiffy. 

Pasta in quick mushroom sauce

2 1/2 cups pasta, any shape
1 packet cream of mushroom soup (I used Maggi)

Boil the pasta al dente and keep aside. Make the soup according to the instructions in the packet. Stir in the pasta. Simmer for 2-3 minutes. That's it! Meal is ready. You can also saute some vegetables and add to the pasta.

Neer Dosai

I first had Neer Dosai at Kanua restaurant in Bangalore. It was so good that we could not have enough of it. Kept ordering plate after plate of Neer dosais. I tried making it at home the other day and it turned out ok. It was not as thin as the restaurant ones but still very tasty. And it is very simple to make.

Neer Dosai (makes approx 15 dosais)

1 cup raw rice, soaked
salt to taste
oil

Soak rice for atleast 2 hours. Drain and grind to make a very smooth batter. Add salt and water to make a very thin batter. Heat tava (I used my cast iron tava). Grease the tava with a little oil and pour a ladleful of batter. Do not spread the batter with a spoon. Make it like rawa dosai. You need to cook on one side only but if you want, you can flip the dosai and cook on both sides. But be careful not to brown the dosai. Fold it twice to make a quarter circle. Serve hot with chutney or stew.

Sri Lankan Egg Curry

This recipe is adapted from Madhur Jaffrey's World Vegetarian. At the end of this book, there are some recipes for spice mixtures including the Sri Lankan curry powder. This is the first time I am making this curry powder and I loved it. I used it in this egg curry and the sauce was wonderful.  Instead of eggs, vegetables like potatoes, mushrooms, or okra can be cooked in it.

Sri Lankan Curry Powder

2 tbsps coriander seeds
1 tbsp fennel seeds
1 1/2 tbsps cumin seeds
1 tbsp fenugreek seeds
3 sprigs fresh curry leaves
1 tbsp dessicated coconut
1  1/2 tsps raw rice
1/2 tsp brown mustard seeds (I used black)

Spread the seasonings on a pan and roast lightly on medium flame till the spices are a shade darker. Cool and grind to a fine powder. Store in a tightly lidded jar.

Sri Lankan Egg Curry

 3 hard-boiled eggs
1 big onion, sliced
2 tomatoes, peeled and chopped
1 cup coconut milk
1 sprig curry leaves
1 tbsp Sri Lankan curry powder
salt, to taste
turmeric powder, pinch
red chili powder, to taste
oil
coriander leaves for garnishing

Heat oil in a pan. Saute sliced onions and curry leaves. Add salt, curry powder, turmeric powder and red chili powder and fry for 1 minute. Add tomatoes, and coconut milk and simmer for 2-3 minutes. Meanwhile, peel the eggs and make 4 lengthwise slits in the eggs without cutting them fully. Slip the eggs into the gravy, and carefully spoon the sauce over the eggs. Serve hot with rice.