Cook Without Book

Mixed Vegetable Curry                                                            Cooking Time:  20-25 minutes Servings:  4  Ingredients • Potatoes,1/2 inch cubes 2 medium • Carrots,1/2 inch cubes 2 medium • French beans,cut into 1/2 inch pieces 10 • Cauliflower 1/4 small florets • Shelled green peas 1/2 cup • Green capsicum,1/2 inch cubes 1 medium • Oil 3 tablespoons • Cumin seeds 1 teaspoon • Curry leaves 10-12 • Onions,chopped 2 medium • Salt to taste • Garam masala powder 1/2 teaspoon Masala paste • Onion 1 medium • Scraped coconut 1/2 cup • Garlic cloves,roughly chopped 8-10 • Ginger 1 inch piece • Roasted coriander seeds 2 tablespoons • Fennel seeds (saunf) 2 tablespoons • Dried red chillies,seeded 2 • Green c...

Ingredients Yields: 8 servings 3/4 cup   chickpea flour , sifted ½ teaspoon   cumin seeds , toasted 2 teaspoons   chopped yellow onions 1-¼ teaspoons   red chili powder ¼ teaspoon   garam masala ¼ teaspoon   baking powder (optional) 1 teaspoon   turmeric powder 1 teaspoon   salt 1 teaspoon   ginger garlic paste (see tips) 3 cups   plain whole yogurt 3/4 teaspoon   ground coriander , freshly ground 8  curry leaves , halved 1 quart   peanut oil (or regular vegetable oil) , as needed Directions Making  pakora : In a mixing bowl, stir together ½ cup chickpea flour, baking powder (if used), ¼ teaspoon chili powder, 1/8 teaspoon turmeric powder, ¼ teaspoon cumin seeds,  garam masala  and salt. Add the chopped onions and a little cold water to the dry ingredients and whisk until incorporated. It should have the consistency of pancake batter. Layer a cooling rack, previously lined with...

Ingredients: 6 hard boiled eggs 5 tbsp vegetable/ canola/ sunflower cooking oil 2 medium sized onion cut into quarters 3 medium sized tomatoes cut into quarters 2 green chillies 2 tsp garlic paste 2 tsp ginger paste 2 tsp coriander powder 1 tsp cumin powder 1 tsp garam masala 1/2 tsp turmeric powder 1/2 tsp red chilli powder Salt to taste Chopped fresh coriander leaves to garnish 2 potatoes cut into 1" cubes (optional) Preparation: Heat 2 tbsp of the cooking oil in a deep pan and when hot, add the onions. Fry till slightly golden. Turn off the fire. Use a slotted spoon to remove the onions from the pan and put them in a food processor. Grind the onions, tomatoes, green chillies into a smooth paste. Try not to add water while grinding, if possible. Heat the remaining oil in the same pan and add the paste you just made to it when it is hot. Fry for 2-3 minutes. Add the ginger and garlic pastes, all the dry spices, mix and fry till the oil begins to separa...