Preheat oven to 350 degrees. In a bowl, mix semolina and besan flour with yogurt and water. Add sugar, citric acid (or lemon juice), cumin, turmeric, crushed hot peppers, ginger paste, garlic paste, and 2 1/2 tablespoons of canola oil. Mix well. Mix in carrots, peas, cabbage, and onions. Add…
1. Heat oil and stir fry onion until translucent. 2. Add the whole spices and cumin seeds and saute for 1 minute. 3. Add yogurt, ginger, garlic, tomatoes, green chili paste, and 1/2 teaspoon salt. Cook for 5 minutes. 4. Add chicken; mix well and cook for 15 minutes or…
1. Heat the oil in a pot. 2. Add onions and cook until opaque. 3. Add tomatoes, garlic, ginger, and the rest of the spices. Cook till the tomatoes are done (approximately 10 minutes). 4. Add the eggplant, potatoes, and black-eyed peas, stir and let it simmer for a few…
1. Heat the oil in a saucepan. Add garlic and jalapeno peppers. Cook for 1 minute and add the chopped onions. Stir fry until onions are opaque. 2. Next, add tomato, dhana jeera powder, turmeric powder, and tomato paste. Stir to mix evenly. 3. Add spinach, green peas, and salt…
1. Heat the oil. 2. Add all the spices and the tomatoes. Saute until the mixture is almost dry. 3. Add cauliflower, peas, potatoes, and water. 4. Cook until vegetables are tender (do not overcook the cauliflower). 5. Mix in the chopped cilantro. 6. Garnish with more cilantro and enjoy!…
1. Mix yogurt, gram flour, turmeric powder, salt, garlic, chili paste, and water with a whip or a beater. 2. Heat the oil and add the mustard seeds, methi seeds, and kari patta. 3. Add the yogurt mixture and stir constantly over medium heat until the mixture comes to a…
Heat a saucepan over medium heat; add oil and onion. Sauté for 3 to 5 minutes. Add chicken and all of the above ingredients. Cover and cook for 30 to 45 minutes or until the chicken is tender and there is a small amount of gravy left in the pan. Garnish…
Combine the Daals in a cooking pot and rinse well. Add water and set aside for thirty minutes then do a final rinse. Add 4 cups of water and cook the Daal over high heat to rapid boil; as soon as it starts creating foam, skim the foam carefully and discard…
