Vegetables in a Creamy Curry Sauce
Kormas and nut based creamy sauces are the Persian influence in India. This one is a curry from Kashmir the Northern most part of India.
I Green Bell pepper cubed
1 Cup Onions Chopped
1 Jalapeno sliced
4 Cloves garlic peeled and minced
4 Cups Frozen mixed Vegetables, Peas, Carrots Beans and Corn
1 Cup Tomato Paste Read the rest of this entry »
Lentils in creamy style
Daal Makhani is a favorite lentil delicacy from Punjab, North India. Any Indian full course dinner or lunch must have some type of lentil in the menu. Lentils are cooked into a spicy gravy and are used as a dipping for flatbreads or to spread over rice. Lentils can also be soaked and blended into a puree and fried as appetizers. In South India lentils are soaked, ground and mixed with rice powder to make crepes. These crepes are called Dosas or they may be filled with spicy potato filling and rolled into Masala Dosas or spicy crepes. Lentils are an excellent source of protein and each state in India and each village cooks them in their own special way. When you visit an Indian Grocery store you will see many different varieties of the lentil. These lentils are also available at Asian or Far East markets. Today’s lentil recipe will use three different types of lentils.
1 Cup Urad Daal whole or Kali Daal or Black Lentils whole and not split available at Indian Groceries
½ Cup Split Mung Bean Daal also available at Indian Grocery stores
½ Cup Chana Daal or split Chickpea Lentils available at Indian or Asian Grocery stores
1 Tsp. Turmeric Powder
½ Tsp. Cayenne Pepper Powder Read the rest of this entry »
Potato Cauliflower and Peas from Madhya Pradesh, middle side of India
This is a very simple and tasty vegetable. This can be served with Basmati rice or with Indian flatbreads.
2 Cups Potatoes peeled and cubed
2 Cups Cauliflower Florets
1Cup Peas
4 Tbs. Cooking Oil
1 Tbs Whole Cumin Seeds
1 tbs. Jalapenos chopped Read the rest of this entry »
