Tag Archives: Indian

Masala Dosa (for 2-3 people)

Ingredients:

  • 2 onions
  • 2 tomatoes
  • 2 Green Chile
  • 2 or 3 potatoes
  • Curry leaves
  • Mustard seeds
  • Dal, a handful
  • Turmeric, a pinch
  • Salt

 

 

Preparation:

1 Boil potatoes

 

  1. Cut the vegetables into cubes
  2. Heat oil in a frying pan then add in the order:

a. Mustard
b .Small curry leaves
c .Dal
d. Onion and chilli
e. Tomatoes
f. Turmeric

4.  Cook dosas in a pancake pan
5.  Crush the potatoes by hand and add them to the preparation
6.  Warm all by adding a little water to make a sort of “paste” a bit sticky!

Put preparation on dosa and serve

DOSA(S) :

Dough made from rice and dal powder

Pongal rice (salty)

Ingredients :

  • Peppercorns (+/-1 tablespoons)
  • Cumin (idem)
  • 2 glasses of rice
  • 5 glasses of water
  • Cashew nuts (not many)
  • Special Vanaspati oil (mixture of several oils and condiments)

Preparation :

  1. Heat a little oil in pressure saucepan and add peppercorns and cumin
  2. Add 5 glasses of water
  3. Add 2 glasses of well-washed rice
  4. Cook until 5 whistles in other words until the rice is well cooked
  5. Fry the slightly crushed cashew nuts in a little special oil.
  6. When the rice is cooked, add cashews nuts

Is eaten with the coconut chutney

Raïta with yogurt (curd)

Ingredients : 

  • Peeled and grated cucumber 250ml (one cup)
  • Curd (plain yogurt) 250 ml (one cup)
  • Onion 1 (finely cut) 1/4 cup
  • Fresh coriander 1/4 cup
  • Fresh mint 30ml (2 tbsp)
  • Cumin powder 1 ml (1/4 tsp)
  • Salt 1 tsp. tea

Preparation :

  1. In a colander, place the grated cucumber with salt and allow to drain 20 ′. Rinse and drain again.
  2. Cut an onion into very small pieces, finely chop the fresh coriander and fresh mint, mix everything with the yogurt, add a little salt and cumin
  3. Mix the cucumber and the sauce together.

Vegetable sambal (for 2-3 persons)

First part : 

Ingredients :

  • 50 gr of dal
  • 1 onion
  • 1 tomato
  • 1 Chilli
  • 4 to 5 cloves of garlic
  • 1 large glass of water

Put everything into the pressure saucepan, boil, and stop after 3 whistles

Second part :

Ingredients :

  • 1 drumstick
  • 1 Eggplant
  • 1 packet of peas
  • 1 carrot
  • 4/5 beans
  • ½ onion cut into small pieces
  • 2 cloves of garlic
  • Mustard seeds
  • Sunflower oil
  • Curry leaves
  • puli
  • Sambal powder
  • Turmeric
  • Water
  1. Wash and cut vegetables (into pieces slightly larger than for curries).
  2. Heat sunflower oil in a frying pan and add in order:
  • Mustard seeds
  • Curry leaves
  • ½ cut onion
  • 2 cloves of garlic
  • Washed vegetables
  1. Cook for 5 minutes

Third part : 

  1. Remove all that has been cooked in the pressure saucepan, and KEEP the water
  2. Add a piece of puli to the cooking water
  3. Mix the contents of the pressure saucepan (from which the water has been removed) and add the contents of the frying pan.
  4. Add a little of the cooking water preserved ((not the puli)
  5. Add the turmeric
  6. Add sambal mix (sambal powder 1/2 packet)
  7. Add ½ glass of water to the remaining cooking water and knead the puli inside, then throw the puli away.
  8. Add this water to the rest.
  9. Salt to taste

Bijni curry (Eggplants)

Ingredients :

  • 6 small eggplants
  • 3 onions
  • 3 tomatoes (small)
  • Curry leaves
  • Mustard seeds
  • Chilli powder
  • Turmeric
  • Oil (Sunflower says Raji)

Preparation :

  1. Cut the eggplants into elongated pieces and wash them
  2. Slice onions
  3. Heat oil in frying pad and add in order:
  • Mustard seeds
  • Curry leaves
  • Onions
  • Tomatoes
  • Eggplants
  • Chilli powder
  • Turmeric

Palak Panir

Ingredients : 

  • Spinach
  • Cinnamon, 3 sticks
  • Paneer
  • Butter
  • Oil
  • 1 onion
  • Garlic
  • 1 chili
  • Mustard seeds

Preparation :

  1. Boil spinach in hot water with cinnamon sticks
  2. Heat a little oil and butter in a frying pan, and add in order :
    • Mustard seeds
    • Mustard seeds
    • 1 onion, fry it
    • Garlic
    • Chilli
    • Paneer
  1. When the spinach is cooked, drain and remove the cinnamon.
  2. Blend spinach
  3. Put them in the frying pan
  4. Salt

IDLI (For 12 idlis)

  1. Buy ready-made dough: idly/dosa batter

Put it in a pot and dilute with a little water

In a idly saucepan

  1. Put a shallow layer of water (1 to 2 cm) and heat
  2. Oil the idly shapes, and then pour the dough in and stack them in the saucepan.
  3. Close and boil +/-15 minutes (if the pan whistles ‘no problem’ leave it like that for 15 minutes)
  1. Accompanying « Chutney ».

Ingredients : 

  • ½ coconut that you empty (white) with a knife; cut into small cubes
  • 1 green chili
  • Dal, 2 tablespoons
  • Garlic (2 cloves)

 Preparation :

 

Grind this mixture in a blender with a little water until it is completely liquid.

Heat in a saucepan with a little oil, and then add in the order

  • The mustard seeds (1 to 2 teaspoons; heat strongly until seeds pop!)
  • Curry leaves
  • Blended mixture

Remove from the flame after +/-30 seconds

  • Add salt

Masala Dosa (for 2-3 people)

DOSA (S) :

Dough made from rice and dal powder

Ingredients :

  • 2 onions
  • 2 tomatoes
  • 2 Green Chile
  • 2 or 3 potatoes
  • Curry leaves
  • Mustard seeds
  • Dal, a handful
  • Turmeric, a pinch
  • Salt

Preparation :

1.  Boil potatoes

  1. Cut the vegetables into cubes
  1. Heat oil in a frying pan then add in the order :
  • Mustard
  • Small curry leaves
  • Dal
  • Onion and chilli
  • Tomatoes
  • Turmeric
  1. Cook dosas in a pancake pan
  1. Crush the potatoes by hand and add them to the preparation
  1. Warm all by adding a little water to make a sort of “paste” a bit sticky !

Put preparation on dosa and serve

Biryani Rice (for 4 people)

Ingredients :

  1. One onion
  2. One potato
  3. One carrot
  4. 5 to 6 green beans
  5. Peas (a good handful)
  6. Chilli
  7. 2 or 3 fresh tomatoes
  8. Coriander (a good handful)
  9. Fresh mint (a good handful)
  10. Cloves (+/-12)
  11. Cardamom (3)
  12. Cinnamon in pieces
  13. Laurel leaves
  14. ½ «Biryani masala» packet {brand: Aachi}
  15. ½ packet of “ginere garlic paste” {Aachi}
  16. 2 cups of biryani rice
  17. 4 cups of water
  18. Salt
  19. A pressure saucepan

Preparation :

Cut all the vegetables into small cubes, remove the mint leaves from the twigs (not cut), chop the Coriander into small pieces

  1. Heat oil in pressure Pan + / _ 1 minute then put in order stirring in, all the time :
    1. Cloves, Cinnamon, Cardamom, Laurel leaves.
    2. Onion and chilli
    3. Ginger paste and garlic
    4. Tomatoes
  2. Boil while stirring for 2 minutes then add in order
  3. Cut coriander and mint leaves
  4. All vegetables diced
  5. 4 glasses of water
  6. 2 glasses of washed rice
  7. Salt
  8. ½ packet of biryani masala
  9. Cook until the pressure saucepan whistles, turn off the gas, wait for the pan to cool down and serve

Raïta (en accompagnement du plat) Voir la recette 

Vegetable Upuma (for 2 people)

Ingredients :

  • 1 tomato
  • 1 onion
  • 1 carrot
  • 1 potato
  • 5 to 6 green beans
  • Green peas
  • Dal, 1 hand full
  • 1 Green Chilli
  • Curry leaves
  • Fresh Coriander
  • 250 gr roasted Rava (powder)
  • Sunflower oil (vanaspati oil)

Preparation : 

1 cut the vegetables into small cubes

  1. Put in a saucepan cold-water onion, carrot, beans, potato, and peas.
  2. Bring to a boil and Cook for +/-10 minutes (1/2 of cooking time)
  3. In a frying pan, heat the roasted rava without any fat
  4. Put the oil to heat in another saucepan then add in order :
  • Mustard seeds
  • Curry leaves
  • Dal
  • Onion
  • Chilli
  • Tomato
  • Vegetables that have been cooked
  • 3 glasses of water

6.  boil all for 5 minutes
7.  Add the roasted rava gently stirring
8.  Add fresh coriander
9.  Book to boil
10. Stir in the oil (vanaspati)
11. Add salt

This forms a kind of vegetable porridge