In this recipe, the easily available zucchini has been used instead of the more traditional bottle gourd (ghia/ghiya).
Zucchini Sabzi
2 zucchini, cubed (cut in quarters lengthwise and then chopped)
1 – 1 1/2 Tbsp butter
approx 1/2 cup onions, finely sliced or chopped
1/2 – 1 tomato, chopped
1/2 tsp turmeric
1/2 tsp paprika
1/4 – 1/2 tsp salt
1/2 tsp cumin (jeera), [...]
2 cups milk (whole milk is best, but you can use 1% or 2%)
1 – 2 Tablespoons plain yogurt
1 – 2 Tablespoons lemon juice
cheese cloth or lightly woven dish cloth
Using a non-stick pan and stirring to keep from sticking, heat milk just barely to boiling (about 80*C). Stir in a tablespoon or two of [...]
Puliogare or Puliyogare (said “puliogaree” with a rolled “r”) is a South Indian dish also known as Tamarind Rice in English. It is a little sour, a little sweet and a little spicy. And very delicious. Serve by itself, with a salad, or raita. Also very nice served alongside curd rice [...]
Sweet and Sour Chickpeas
Cooked Chickpeas:
1 lb (about 2 cups) dry chickpeas
water to cover by 2 inches
1/2 tsp baking soda
Sort and wash chickpeas well, cover with about 2″ of water. You may either soak overnight and change water before cooking, as with beans. Or you can use the quick soak method of bringing to [...]
Samosa are deep-fried filled pastries. They are made something like a turnover, except they are shaped into a cone and then sealed at the end. This version is with the traditional spiced potato (alu) and green pea (matar) filling.
To try something different and because I didn’t feel like frying, this time I baked [...]