Indian Breakfasts - Bihar & Jharkhand

One Page Cookbooks Bihar & Jharkhand Breakfast – A Primer All recipes copyrighted. No reproduction / commercial use without permission. Siramki@Gmail.com
1.: Sattu .(Roast and powdered gram ) Take a handful of roasted gram. Blend to a powder. This is the much loved Sattu, eaten in numerous ways. Sattu Drink::Take half a handful of sattu. Mix in a cup of water with a finely chopped onion, green chili and two pinches of salt. Or mix half a handful of sattu in a cup of chilled water, the juice of a lemon and two pinches of black salt / sugar. Sattu Meal : Take a handful of sattu. Gradually mix in water to make a stiff dough. Pinch off small balls, dip in curry and eat.	Sattu : Probably the simplest breakfast in the world. It is eaten in numerous ways across Bihar. Choora Dahi : Indians have been eating breakfast cereals for overt 2000 years. Beaten rice / rice flakes can be eaten raw / mixed with cream / yogurt / milk / mango puree. Thin rice flakes are usually eaten raw and thick ones are soaked and cooked. Choora ka Bhuja. Roasted rice flakes make a great crunchy snack and can double as a filling breakfast. Khichidi Rice and lentils are cooked together into a one pot meal across India. Various lentils or combinations of lentils can be used here. Roti / Phulkha / Missi Roti : Bihari roti is no different from a typical north Indian unleavened flatbread. Like Rajasthan, a mix of gram flour and wholewheat flours are kneaded with spices to make the missi roti. Sattu Paratha : The regular stuffed paratha of Punjab gets a Bihari twist with a stuffing of spiced gram flour. Litti : Like the Bati of Rajasthan, thick dough rounds stuffed with spiced gram flour are roasted or deep fried to make this unique Bihari bread. Dal poori : Wholewheat dough is stuffed with spiced dal and deep fried. A wholesome meal with carbohydrate, protein and fat. Kachouri : A popular snack in the north, it is a consumed for breakfast in Bihar. Dal Pitha : The closest we get to stuffed pasta in India. Shopping List: 500 gms (Roasted gram flour, rice flakes, whole wheat flour, rice, mung dal, chana dal, mustard oil). 100 gms (Onion, green chili, salt, sugar, ginger, ghee) 50 gms (Chili powder, turmeric powder, amchoor, cumin, dry red chili, garam masala, ajwain, asafetida, curry leaves) www.ramkicooks.blogspot.com
2.: Choora Dahi .( Rice flakes and yogurt) Take a handful of thin rice flakes. Mix with half a cup of yogurt and three pinches of jaggery / sugar. Eat with a spicy pickle. Replace yogurt with mango puree and it becomes Chura Aam
3.: Choora Ka Bhuja .( Toasted Rice flakes) Heat a spoon of mustard oil. Add half a handful of chopped onion and a finely chopped green chili. Add two handfuls of thin pressed rice ( chura) and two pinches of salt. Stir and cook till rice is crisp.
4.: Khichidi (Rice and lentil porridge) Basic Recipe : Mung dal Khichidi In a pressure cooker with lid open, heat a spoon of ghee. Add a pinch of cumin, a bit of cinnamon, a clove, a pinch of chopped ginger, a bay leaf, a slit green chili, a pinch of turmeric & three pinches of salt. Add half a cup of mung dal and a half a cup of rice. Add four cups of water. Close and pressure cook for three whistles. Let cool and open cooker. Mix well and serve with its companions yogurt, papad, ghee or pickles. (khichdi ke chaar yaar - dahi, papad, ghee aur achaar). Use tuvar / masoor / chana dal or a combo of all.
5.: Roti .(Unleavened flatbread ) Take a cup of whole-wheat flour. Mix in three pinches of salt. Gradually add water ( around ½ cup) and knead to a soft dough. Pinch off lemon sized balls, roll them into thin rounds and cook both sides on a hot skillet till brown spots appear. (Toast both sides over naked flame and you have a phulkha). Mix in gram flour, chili powder and turmeric powder and it becomes a missi roti. Serve with dal / curry.
6.: Sattu Paratha.( Unleavened flatbread stuffed with spiced gram flour) ) 1.Take a handful of sattu flour. Mix in half a spoon of mustard oil, a grated onion, a pinch of grated ginger, amchoor, two pinches of salt and chili powder. 2. Mix well and shape into lemon sized balls. Roll a tomato sized ball of whole-wheat dough into a thin disc. place the sattu ball in the center, gather the edges of the dough and pinch, sealing in the sattu. 3. Press gently into a thick disc. 4. Roll into a thin sheet. Cook both sides on a hot skillet.
7.: Litti .( Roasted buns stuffed with spiced gram flour) Follow steps 1 to 4 in the recipe for Sattu Paratha. Make half a dozen discs and place all on a hot skillet. Cook both sides on medium flame till the surface browns. Or bake in an oven till surface browns. Or deep fry both sides till golden. Serve with Chokha / Bhartha.
8.:. Dal Poori (Deep fried stuffed flatbread) Basic Recipe : 1. Take half a cup of channa dal. Add a cup of water and pressure cook for three whistles. Drain water. 2. Add dal to a blender with a pinch of cumin, a dry red chili, a pinch of turmeric powder, two pinches of garam masala and salt. 3. Blend to a coarse paste. 4. Shape into tight lemon sized balls. 5. Roll a tomato sized ball of whole-wheat dough into a thin disc. Place the channa ball in the center, gather the edges of the dough and pinch, sealing in the dal. 6. Press gently into a thick disc. 7. Roll into a thin sheet. Deep fry both sides.
9.: Kachouri (Deep fried dumplings) Basic Recipe : Take a handful of whole wheat flour. Mix in a handful of gram flour ( besan), four spoons of oil, a pinch of ajwain and two pinches of salt. Gradually add water and knead into a soft dough. Pinch off lemon sized balls. Roll into palm sized discs and deep fry both sides in oil. Serve with Ghughni / chutney. ( Replace flours with Suji for Suji Kachori)
10.: Dal Pitha (Boiled & Stir fried dumplings ) Follow steps 1 to 6 exactly in above recipe for Dal Poori. Bring six cups of water to a boil. Add the discs and cook for 10 minutes. Drain water. Let cool and cut into pieces. Heat a spoon of ghee. Add two pinches of mustard seeds, a pinch of curry leaves and asafetida. Add chopped pithas and stir fry for a minute. Serve with chutney.

Indian Curry Families - Bihar & Jharkhand

One Page Cookbooks Bihar & Jharkhand Curry Families – A Primer All recipes copyrighted. No reproduction / commercial use without permission. Siramki@Gmail.com
1.: Tarkari (Stir fried vegetable curry)::. Basic Recipe : Kadima Tarkari : Take a handful of skinned, deseeded and chopped squash flesh. Heat a spoon of oil. add a pinch of fenugreek seeds, asafetida and a dry red chili. Add the squash, a pinch of turmeric powder, chili powder and two pinches of salt. Stir and cook on medium flame till squash is cooked. (Microwave squash for two minutes before adding in for faster cooking). Use your favourite vegetable in place of squash.	Bihari cuisine building blocks : Rice, Wheat, Vegetables, lentils. Key Starches: Rice & wheat (Maize, millets, tubers, mahua flour (from dried flowers of Madhuca longfolia) in tribal regions. Typical breakfast:: Sattu , Litti with chutney, curry or pickle, Chura Dahi, Khichidi ( Rice and lentil porridge), Kachauri with Ghughni, Roti/ Paratha / Poori with dal / curry. Tribal Cuisine : Boiled cereals, millets, vegetable/ meat curries, boiled tubers seasoned with salt and chili. Milk and milk products are uncommon. Lunch : Rice , Roti, Dal, Curries, pickle. Key Flavourings: Panchforan,. Asafetida, red chilies, curry leaves, turmeric, ginger, and garlic are also common. Making Panchforan : Mix equal measures of five seeds- ajwain ( carom), Fennel (saunf), Mustard (sarson), Fenugreek (methi) and Nigella (mangraila) together. Curry Bases: Spinach, Yogurt, Dal Preferred fats : Mustard oil, Ghee, Protein Source: Lentils (Tuvar dal, Mung dal, Channa Dal, ), Fish and seafood), Chicken, Mutton & Eggs. Beef & Pork are uncommon. Common Vegetables: Eggplant, Parval ( pointed gourd), French beans, Cauliflower, Radish, Potato, Squash, Ridge gourd, Spinach, raw banana, yam, onion, tomato. Popped fox nut (makhana) Snacks: Kachori, Samosa, Jhal Muri, puffed and salted makhana Souring agents : Amchoor, Tamarind, Green mangoes, Yogurt, Tomatoes . Desserts : Sweets from cooked down milk (Kheer, Mohan Bhog), Sweets from milk solids (peda), Sugar syrup based sweets ( Malpua, Sesame Laddoo ) Shopping List: 500 gms.(yogurt, , tuvar dal, gram flour, salt, mustard oil) 200 gms (Squash, Parval, Potato, Green peas, Spinach, Eggplant, Cilantro) 50 gms (Panchforan, tamarind paste, fenugreek, coriander seeds, garam masala, amchoor, turmeric powder, pepper, ginger, dry red chili, green chili, garlic, curry leaves, asafetida, cumin, chili powder) www.ramkicooks.blogspot.com
2.: Dal (Lentil curry):: Basic Recipe : Tarka Dal : Heat a spoon of oil. Add a pinch of Panchforan. Add a dry red chili and a pinch of asafetida. Add a handful of boiled tuvar dal ( to one cup of dal add 2 cups water and pressure cook for three whistles). Mix in two pinches of salt, a pinch of chili and turmeric powder. Add half a cup of water. Stir and cook for a two minutes. Use any masoor / mung / your favourite dal in place of tuvar dal.
3.: Cooked chutney:: Basic Recipe : Parval Chutney Heat a spoon of oil. Add a handful of thin parval slices. Stir and cook on medium flame for around five minutes till they start browning. Let cool. Add to a blender with a garlic clove, four pinches of amchoor ( dried mango powder), two dry red chilies, two pinches of salt and a spoon of mustard oil. Blend to a paste. Instead of parval blend with boiled yam and you have Ole Chutney. Also try using tomato / ridge gourd/ your favourite vegetable.
4.: Ghughni (Whole bean / peas curry):: Basic Recipe : Matar Ghughni Heat a spoon of oil. Add a pinch of cumin. Add half a handful of chopped onions, two pinches of chopped ginger and a chopped green chili. Stir and cook till onions brown. Add a pinch of turmeric, three pinches of salt, half a handful of chopped and boiled potatoes and a handful of fresh green peas. Stir and cook for five minutes. Use any fresh bean/ cooked dried beans like Chickpeas / Chana dal / Kabuli Channa / your favourite pea / bean in place of green peas.( Coking dried peas/ beans : Soak in water overnight, drain, add two measures of water to a measure of beans and pressure cook for three whistles)
5.: Gudila . (Soaked and ground lentil curry):: Basic Recipe : Matar Gudila . Soak a handful of dried green peas in water overnight. Drain and blend to a coarse paste. Heat a spoon of oil. Add half a handful of chopped onion, half a spoon of ginger garlic paste. Stir and cook for a minute. Add half a handful of chopped and boiled potato, ground peas, two pinches each of cumin, turmeric, chili, garam masala powders and three pinches of salt. Add a cup of water. Cook on medium flame till all are cooked. Use / your favourite fresh / soaked and ground pea / bean / lentil in place of green peas.
6.: Saag (Spinach curry):: Basic Recipe : Palak Saag : Heat a spoon of oil. Add four handfuls of chopped spinach and two pinches of salt. Stir and cook on medium flame till spinach is cooked. Let cool and squeeze out excess water. Mix in a pinch of chopped ginger, a finely chopped green chili and a dash of mustard oil. Shape into lemon sized balls and serve. Use any leafy green in place of spinach.
7.: Chokka (Boiled & Mashed Vegetable curry ):: Basic Recipe : Aloo Chokka Take a handful of peeled, chopped and boiled potatoes. Add half a handful of chopped onions, two pinches of salt, a dash of mustard oil and a finely chopped green chili. Mash well. Use any mashed and boiled tubers in place of potato. Use grilled vegetables instead of boiled vegetables and a Chokka becomes a bhartha.
8.:. Raw chutney (Blended curry):: Basic Recipe : Kothamir Chutney Blend two handfuls of chopped cilantro, two garlic cloves, two pinches of salt and a dash of lemon juice to a paste. Mix in a spoon of mustard oil. Use onions/ radish / mint / any salad vegetable in place of cilantro to make numerous chutneys.
9.: Bachka (Battered and fried veggies):: Basic Recipe : Baingan Bachka Take a handful of gram flour ( or rice flour). Add three pinches each of salt, chili powder and mix in enough water to make a thick batter. Dip in thin eggplant slices and deep fry in mustard oil till golden. Use capsicum, onions, raw banana, chili in place of eggplant. Eaten across India as Bajji/ Pakora / Pakoda, there are served with a meal in Bihar.
10.: Kadi (Cooked yogurt curry):: Basic Recipe : Bari Kadi Take half a cup of yogurt. Mix in a cup of water, half a handful of gram flour, a pinch of turmeric powder, two pinches each of cumin, chili powder and salt. Add to a pan and cook on medium heat till mixture starts boiling. Add a handful of bachka ( see above). Let simmer for 5 minutes. Heat a spoon of oil. Add a pinch of cumin, asafetida, and a dry red chili. Mix in with kadhi and serve.

South Indian Curry Families - A Primer

One Page Cookbooks South Indian Curry Families – A Primer
This cookbook details curry families common to the four south Indian states – Andhra, Tamilnadu, Kerala & Karnataka. All recipes copyrighted. No reproduction / commercial use without permission. Siramki@Gmail.com
1.: Raw Yogurt Curry (Thayir Pachadi /Perugu Pachadi). Basic Recipe : Carrot Thayir pachadi : Take a handful of grated carrot. Add two pinches of salt. Mix in a cup of yogurt. See Thayir Pachadi / Tambli.	South Indian cuisine building blocks : Rice, Millets, Vegetables, Spinach, lentils, Coconut, Tamarind & Yogurt. Key Starches: Rice , Red Millet (Ragi) & Pearl millet (Bajra). Typical Urban breakfast:: Steamed rice cakes ( Idli), thin and crispy crepes ( Dosa), rice pancakes (Uttappam), Poori (deep fried unleavened, wheat flatbread) / Pongal ( Rice & lentil porridge) / Upma (Cereal grits porridge) are common. All these are served with a variety of chutneys. Typical Rural breakfast : Rice soaked in water overnight or a porridge made from millet flour is mixed with a pinch of salt and some buttermilk & drunk accompanied by a thokku / pickle. Lunch : Rice is served with a one or two curries. Rice is also eaten mixed with a Spiced lentil powder ( Podi) accompanied by fried vatral / vadam/ vadagam at the beginning of a meal and with yogurt at the end. Key Flavourings: Mustard, asafetida, red chilies, curry leaves, turmeric, coriander seeds, cumin. Universal South Indian Flavouring : Heat a spoon of oil. Add a pinch of mustard seeds, a red chili and a few curry leaves. Mix in with any curry and serve. Curry Bases : Tamarind, yogurt, tuvar dal & coconut. Preferred fats : Sesame oil, Peanut oil, Ghee, Protein Source: Lentils (Masoor dal, Mung dal, Channa Dal, Tuvar dal), Fish and seafood), Chicken, Mutton & eggs. Beef is common in Kerala due to the Syrian Christian / Arab influence & Pork was popularized by the Portuguese along the west coast. Common Vegetables: Eggplant, String beans, broad beans, French beans, Cauliflower, Radish, Potato, Squash, Ridge gourd, Drumstick, Spinach, raw banana, yam, colocasia Pumpkin, Squash, Bitter gourd. Snacks: Bajji, Bonda, Pakoda Souring agents : Tamarind, Kokkum, Green mangoes, yogurt, tomatoes . Desserts : Sweets from cooked down milk (Payasam), Sweets from milk solids (Thrittipal/ Palgova), Sugar syrup based sweets ( Mysore pak, Halwa, Laddoo) are common. Shopping List: – 500 gms.(Coconut, yogurt, , Tuvar dal, oil) 200 gms ( Carrot, potato, okra, mushroom, cabbage). 50 gms (Mustard, tamarind paste coriander seeds, turmeric powder, pepper, Red chili, Green chili, Curry leaves, asafetida, cumin ) www.ramkicooks.blogspot.com
2.: Dry Vegetable Curry (Poriyal / Kura / Paalya) Basic Recipe : Potato Paalya : Heat a spoon of oil. Add a pinch of mustard, a dry red chili and a pinch of asafetida. Add a handful of chopped and boiled potato. Mix in two pinches of salt, a pinch of chili and turmeric powder. Stir and cook for a minute. See Poriyals.
3.: Cooked Yogurt Curry (More Kulambu / Mosaru Baaji/ Pulissery) Basic Recipe : Okra More Kulambu Heat a spoon of oil. Add a pinch of mustard, a dry red chili and a pinch of asafetida. Add a handful of thin okra slices. . Stir and cook for a minute. Mix in two pinches of salt, chili powder and turmeric powder. Add a cup ( 200 ml) of well mixed yogurt. Stir and cook on gentle flame for 5 minutes. See More Kulambu .
4.: Tamarind curry (Kulambu / Pulusu / Pulingari) (Vegetables / meat/ sea food simmered in flavoured tamarind water) Basic Recipe : Mushroom Puli Kulambu Heat a spoon of oil. Add a pinch of mustard, a dry red chili and a pinch of asafetida. Add a handful of chopped mushroom.. Stir and cook for a minute. Dissolve a spoon of tamarind paste in a cup of water. Mix in two pinches of salt, coriander powder, chili powder, a each pinch of turmeric powder and sugar. Cook on gentle heat for 10 minutes. See Kulambu, Pulusu for variations.
5.: Lentil Curry . (Paruppu/ Pappu / Thove/ Parippu) Basic Recipe : Paruppu To a cup of lentils ( tuvar dal / mung dal) add two cups of water, a pinch of turmeric, a spoon of ghee and two pinches of salt. Add to a pressure cooker and pressure cook for three whistles. See Paruppu Masiyal, Pappu
6.: Coconut Curries (Kootu/ Aviyal / Kaalan/ Erissery) Basic Recipe : Aviyal : Take a handful of chopped coconut. Blend to a paste with a green chili, two pinches each of cumin and salt. Mix in a cup of yogurt. Mix in a handful of chopped and boiled mixed vegetables (carrot, potato, pumpkin, beans, squash etc) and a spoon of coconut oil. See 10 Simple Aviyals, 1001 Aviyal for variations.
7.: Tamarind – lentil Curry (Sambar) Basic Recipe : Okra Sambar Heat a spoon of oil. Add a pinch of mustard, a dry red chili and a pinch of asafetida. Add a handful of thick okra slices. Stir and cook for a minute. Dissolve a spoon of tamarind paste in a cup of water. Mix in a handful of boiled tuvar dal, two pinches of salt, coriander powder, chili powder and a pinch of turmeric. Cook on gentle heat for 10 minutes. Click Sambar for variations.
8.:. Tamarind / lentil thin curry (Rasam/ Chaaru / Saaru): Basic Recipe : Pepper Rasam Heat a spoon of oil. Add a pinch of mustard, a dry red chili and a pinch of asafetida. Mix half a spoon of tamarind paste in a cup of water or lentil stock. Mix in a pinch of coriander powder, cumin powder, pepper powder and two pinches of salt. Bring to a simmer. Click Rasam for variations.
9.: Coconut - Lentil Curry (Paruppu Kootu/ Kootu kari) Basic Recipe : Cabbage Kootu Heat a spoon of oil. Add a pinch of mustard, a dry red chili and a pinch of asafetida. Take a handful of chopped coconut. Blend to a paste with a green chili, two pinches each of cumin and salt. Mix in a handful of cooked lentils ( tuvar dal / chana dal / mung dal). Mix in a handful of chopped and boiled cabbage and half a cup of water. Simmer for five minutes. Click 1001 Kootu
10.: Blended Curries (Thogayal / Pachadi / Chutney) Basic Recipe : Coconut Thogayal Take a handful of coconut. Blend to a paste with a bit of tamarind paste, a dry red chili and two pinches of salt. Click Thogayal, Paruppu Thogayal, Coconut Chutney, Masiyal for variations. Download Posters : Tamil cuisine 1, Tamil Cuisine 2, Basic Indian curries , Basic South Indian Curies, North Indian Curries poster 1, poster 2 ,North Indian Curry families

North Indian Curry Families

One Page Cookbooks North Indian Curry Families – A Primer
All recipes copyrighted. No reproduction / commercial use without permission. Siramki@Gmail.com
1.: Raita (Vegetables mixed in yogurt) Basic Recipe :Carrot Raita Take a handful of grated carrot. Mix in a cup ( 200 ml) of yogurt, two pinches of salt and a pinch of cumin powder . See 1001 Raita for variations.	North Indian cuisine building blocks : Wheat, Vegetables, Spinach, Lentils, Milk, Onion, tomato & yogurt. Key Starches: Wheat, Millets (Jowar, & Bajra in rural areas). Typical breakfast:: Roti, Poori / Paratha, with curry / dal, Poha (Beaten rice porridge) Khichidi ( rice – lentil porridge). Typical Lunch: Biriyani / Pulao / Roti / Naan / paratha served with one or two curries and dal.. Onions / green chili / salad / pickle and a lemon wedge accompany the meal. Washed down with buttermilk / lassi. Key Flavourings: Cumin, Ginger, garlic, chilies, mint, coriander seeds, garam masala (a blend of cloves, cardamom, bay leaves, cinnamon etc). Universal North Indian Flavouring : Heat a spoon of oil. Add a pinch of cumin, Mix in with any curry and serve. Curry Bases : Onion - tomato, yogurt, lentils, dairy products. Preferred fats: Butter, Ghee, Mustard oil, Peanut oil. Protein Source: Lentils (Mung dal, Channa Dal, Tuvar dal, Masoor dal, Whole urad dal), Chickpeas, Kidney beans, Chicken, Mutton & Eggs. Beef / Pork are uncommon. Fish / seafood is less prevalent than in coastal cuisines. Common Snacks : Pakora, Chaat Common Vegetables: Eggplant, Turnip, Green peas, French beans, Cauliflower, Radish, Potato, Ridge gourd, Spinach, Pumpkin, Squash, Okra, Bell pepper, Onion, Tomato. Souring agents : Dried mango powder, Green mangoes, yogurt, tomatoes, dried pomegranate seeds. Desserts : Sweets from cooked down milk (Kheer, Kulfi), Sweets from milk solids (Kalahkand/ Palgova), Sugar syrup based sweets ( Halwa,Jalebi Laddoo), Shrikhand, Chikki Shopping List for basic Curries 250 gm (Mushroom, Spinach, Eggplant, Raw Mango, Carrot, Paneer, Potato, Chicken, Salt,, Tuvar dal, Onion, tomato, yogurt, milk ). 50 gm (Cumin, Ginger-garlic paste, (Chili coriander cumin, turmeric powders), garam masala, dry red chili, green chili, gram flour, cashew, ghee, mint, garlic) 10 gm (Cinnamon, bayleaf, cardamom, cloves) Also See 1001 North Indian Curries Basic Indian curries Poster Basic South Indian Curies Poster North Indian Cuisine poster 1, North Indian Cuisine Poster 2
2.: Sukhi Sabji (Stir fried vegetables) Basic Recipe: Aloo Sabji : Take. Heat a spoon of oil. Add a pinch of cumin & a handful of chopped & boiled potato. Mix in two pinches of salt, a pinch of cumin powder and chili powder. Stir and cook for a minute. See 1001 Dry potato curries for variations.
3.: Kadi (Cooked yogurt curries). Basic Recipe: Mix in 4 pinches of gram flour ( besan), 3 pinches of salt, two pinches of chili powder and a pinch of turmeric powder in a few spoons of water to a paste. Mix in a cup (200 ml) of yogurt. Heat a spoon of oil. Add a pinch of cumin and a dry red chili. Add the yogurt. Stir and cook on gentle flame for 5 minutes.
4.: Saag (Spinach Puree ). Basic Recipe: Take two handfuls of chopped spinach. Add a chopped onion, a slit green chili and 3 pinches of salt. Add half a cup ( 100 ml) of water and pressure cook for two whistles. Let cool and blend to a smooth paste. Mix in three pinches of gram flour and a pinch of chili powder. Heat a spoon of oil. Add a pinch of cumin and a bit of ginger garlic paste. Add spinach paste. Stir and cook for 5 mins.
5.: Dopyaza (Double Onion Curries) Basic Recipe: Paneer Dopyaza Heat a spoon of ghee. Add a handful of finely chopped onions and a chopped green chili. Stir and cook for 5 minutes. Remove from heat. Let cool and blend to a paste. Heat a spoon of oil. Add a pinch of cumin, a bit of cinnamon, a bay leaf and a bit of ginger garlic paste. Add a handful of chopped onions & a handful of chopped paneer cubes. Stir and cook for 5 minutes. Add onion paste, half a cup ( 100 ml) of water and 3 pinches of salt. Simmer for 5 mins. See 1001 Dopyaza.
6.: Masala (Onion - Tomato curry) Basic Recipe: Mushroom Masala Heat a spoon of ghee. Add a pinch of cumin, a bit of cinnamon, a bay leaf and a bit of ginger garlic paste. Add a handful of finely chopped onion. Cook till it browns. Add two handfuls of chopped mushrooms. Add a bit of ginger garlic paste, a chopped tomato, two pinches of coriander powder, three pinches each of chili powder, salt and a pinch of garam masala. Stir and cook for 5 minutes. Mix in half a cup of water and simmer for 5 minutes.
7.: Korma (Milk – nut paste curry) Basic Recipe: Chicken Korma Heat a spoon of ghee. Add a bit of cinnamon, a clove, a cardamom, a bay leaf and a bit of ginger garlic paste. Add a handful of chopped boneless chicken. Stir and cook for 5 mins. Blend half a handful of cashew nuts to a paste with a spoon of milk, Mix in three pinches each of chili powder, salt, 2 pinches of garam masala and a cup of milk. Add to pan. Stir and cook for 5 minutes on gentle heat. See 1001 Korma
8.:.Chutney (Blended curry) Basic Recipe: Mint Chutney Blend a handful of skinned & chopped raw mango, half a handful of mint leaves, a green chili, 2 garlic cloves & 2 pinches of salt to a paste. See 1001 Chutneys.
9.: Dal (Lentil Curry ) Basic Recipe: Dal Butter Fry Take a handful of tuvar dal.. Add a cup of water, a slit green chili and two pinches of salt. Pressure cook for two whistles. Let cool, open cooker and coarsely mash dal. Heat two spoons of butter. Add a pinch of cumin, a dry red chili and a bit of ginger garlic paste. Mix in the dal. Stir and cook for 2 minutes. See 1001 Dal
10.: Bhartha (Mashed curry) Basic Recipe: Eggplant Bhartha : Smear a large eggplant with oil all over. Grill over medium flame for about 10 minutes till skin blackens and blisters all over. Let cool, peel skin and mash the flesh. Heat a spoon of oil. Add a pinch of cumin. Add half a handful of chopped onion, a chopped tomato, a chopped green chili and three pinches of salt. Add the eggplant flesh. Add some water if needed. Stir and cook for 5 minutes. See 1001 Bhartha