Indian Mains

Delicious Kootu Curry

Ingredients

• 150 g ash gourd ( safed petta )
• 1 raw mango
• ¼ tsp turmeric ( haldi ) powder
• ½ – 1 tsp unrefined salt
• ¼ coconut, grated
• 2 green chillies
• ¼ tsp mustard ( rai ) seeds
• ¼ tsp fenugreek ( methi ) seeds
• ½ tsp black pepper ( kali mirch ) powder
• 1 dried red chilli
• ¼ tsp split black gram ( urad dal )
• 1 sprig curry leaves

Method

Cut raw mango into large pieces and boil in water along with turmeric powder. Peel and cut the ash gourd into ½” pieces. Grind half the boiled mango pieces into a smooth paste. Cook the ash gourd and mango paste in a little water. Add salt and turmeric powder when cooking. Take the remaining raw mango (with the water) and grind to a paste with coconut and green chillies. Add this paste to the ash gourd and bring to a boil. Turn off the heat as soon as it comes to a boil. In a heated   kadai , add mustard seeds and fenugreek seeds. As soon as the mustard sputters and pops, turn the heat off, add black pepper powder, red chilli,   urad   dal   and curry leaves and roast for 30 seconds. Add to the ash gourd. Kootu is ready.

Variations:   Replace ash gourd with yam/raw banana/ arbi .

Serves 4

Varagu with Vegetables

Ingredients

• 1 cup unpolished   varagu   (kodo millet – any other millet can be used), soaked in water for 8 -10 hours
• 3 cups water
• ½ tsp turmeric ( haldi ) powder
• 1 tsp unrefined salt
• 1 tsp coriander ( dhania ) powder
• ½ tsp cumin ( jeera ) powder
• ½ cup cooked chickpeas
• ½ cup cubed carrots
• ½ cup chopped beans
• ½ tsp ginger chilli paste
• ½ cup grated coconut
• ½ cup finely chopped fresh coriander leaves
• Juice of  ¼ lime

Method

Drain and rinse the   varagu   and let it boil in 2 cups of water. Add salt, turmeric powder, coriander powder and cumin powder. Cover and cook. When the water begins to disappear, add the vegetables, chickpeas, a bit more water and cook until the vegetables are cooked and the   varagu   is light and fluffy. Stir in the ginger-chilli paste, coconut and coriander. Serve with a dash of lime juice.

Serves 4

Note – The picture has little millet and not   varagu .

Brown Rice Parsi Style

Ingredients

• 1 cup brown rice, cooked with 1 bay leaf
• 1 tsp water
• ½ tsp cinnamon powder
• ¼ tsp nutmeg
• Unrefined salt to taste
• A few raisins

Method

In a saucepan, heat 1 teaspoon water and add the cinnamon and nutmeg to it. Add raisins, salt and add this to the rice. Mix well so all the rice is flavoured. Serve with spicy   dhansak dal .

Serves 4-5

Jackfruit Sambar

Ingredients

• 2-3 cups tender raw jackfruit, cut into cubes of about 1″
• 2 tbsp whole coriander ( dhania ) seeds
• Dry red chillies to taste
• ½ cup grated fresh coconut
• 1½ cups split pigeon peas ( tuvar dal )
• ½ cup chickpeas (brown or white –   desi chana or kabuli chana ), soaked overnight
• Unrefined salt to taste
• Tamarind paste – made from a small lime-sized ball of tamarind soaked in water and paste extracted, or to taste
• Chopped fresh coriander leaves, to garnish

Method

Roast coriander seeds and red chillies. Add coconut and grind this mixture well. Keep aside.

Pressure cook the tuvar dal and chickpeas separately. Mix them and add more water to obtain the consistency of sambar (like a thick stew). Add jackfruit and cook until the jackfruit is tender. Now, add the ground mixture, salt and tamarind. Cook for a few minutes. Garnish with chopped coriander and serve.

Serves 6-8

Yam “Fish” Curry

Ingredients

• ½ kg yam ( suran ), peeled, cut into thin squares and steamed
• 1 tsp turmeric ( haldi ) powder
• 1 tsp unrefined salt
• 4 pieces kokum
• 2 cups water
• 1 sprig curry leaves or fresh coriander leaves, to garnish

For the Masala

• 1 tsp fenugreek seeds ( methi   dana )
• 1 cup sliced onions
• 2 tbsp minced unpeeled ginger
• 1 tsp minced garlic
• 4 to 5 Kashmiri red chillies
• 1 tsp mustard ( rai ) seeds

Method

Roast all the masala ingredients together until golden. Blend the roasted masala coconut mixture together to a fine paste, with a little water.

Heat a pan, add half a cup of water, add steamed yam, turmeric powder, salt, masala paste and kokum and mix well. Add 1½ cups water and let the mixture come to a boil. Cook for 5 minutes. Turn the heat off.  Add curry leaves or coriander leaves as garnish and serve.

Serves 2- 4

Tofu “Paneer” Bhurji

Serve this Indian-style tofu scramble with rice and Indian breads or place in your favorite whole-grain wrap or tortilla.

Ingredients

• 350 – 400 g  firm or extra-firm tofu, drained and crumbled
• 1 tsp cumin ( jeera ) seeds
• 1 medium-sized onion, finely chopped
• 1 clove garlic, finely minced
• 1-4 green chillies, deseeded and finely chopped
• ½” pc fresh ginger, finely minced
• 2 tomatoes, chopped
• ¼ tsp turmeric ( haldi ) powder
• Unrefined salt to taste
• 3 tbsp   cashew paste   (optional)
• ¼ cup finely chopped fresh coriander leaves (cilantro), for the garnish (optional)

Method

Place a large pan on medium heat and add cumin seeds. When they crackle, add onion, garlic, green chillies and ginger. When this begins to brown, add tomatoes, turmeric powder and salt. When the tomatoes begin to break down, add the crumbled tofu and cashew paste (if using) and stir well. Garnish with coriander if using.

Tip

Instead of mincing and finely chopping the onion, garlic, chillies and ginger, you can put them all in a food processor and make a coarse paste. This can bring down the preparation time and the taste will be equally good.

Serves 4