The first recipe I made was Hearty Blue Mountain Cabbage and Tomato Stew (Muttakos Sambaar).
for 6-8 people
1 cup yellow lentils (toovar dal)
3 cups water
1/4 tsp tumeric
3/4 lb tomatoes quartered
8-12 curry leaves
4 tblsp veg oil
1 1/2 tsp black mustard seeds
1/3 tsp fenugreek seeds
1 tblsp sambaar powder
1 medium size onion, peeled and cut in to 1 inch pieces
1 1/2 lb cabbage (stem and tough leaves removed), choppend in to 1 inch pieces
2 tsp coarse salt
3-4 tblsp chopped fresh coriander
1. wash the lentils with several changes of water. Put them in a 3-4 quart pan, add the water and tumeric and bring to a boil. Lower the heat to medium and cook, partially covered for 30 mins or until fully cooked
2. add the tomatoes and curry leaves, mix well, and turn off heat. Take out about half of the tomato-lentil mixture and process in a food processor or blender until finely pureed. Return it to pan.
3. Measure out the spices and place them right next to stove in separate piles. Heat the oil in a large pot over high heat. When oil is very hot, add mustard seeds. Keep lid handy as seeds sputter. As seeds are sputtering add the fenugreek. When it turns dark brown add the sambaar, let sizzle for a couple seconds and immediately add onion and cabbage. Stir well and quickly. Cook the vegetables, uncovered, for 4-5 mins. Turn down heat a little if needed.
4. Add the lentil mixture, mix throughly, and bring to a boil. Cook the stew over medium heat, covered for 20 min or until vegetables are done but still crisp. Stir in the salt to taste and a little chopped coriander.
While this was cooking I started on the Hot and Sour Garlic-Braised Eggplant (Khatti Bhaji)
For 6 people
3 long thin Asian eggplants
1/2 lb baking potatoes (I might use less)
1 cup mustard oil or light vegetable oil
1/3 cup sliced garlic
2 1/2 cups thinly sliced onions
4-8 hot green chilies, thickly shredded (I used 8 birds eyes - maybe a bit overkill)
1/2 tsp tumeric
1 tsp cayenne pepper
2 1/2 cups thinly sliced tomatoes
1 1/2 tsp coarse salt
1. Cut eggplant in half lengthwise. Cut each half across into halves. Cut each quarter into long slices about 3/8 inch thick. Scrub potatoes clean, cut them in half lengthwise. Cut each half into long thin slices about 3/8 inch thick (I would make these slices thinner as they take forever to cook). Put potatoes and eggplant in large bowl of water and set aside.
2. Measure out the spices and place them right next to the stove in separate piles. Heat oil in a very large pot until very hot. Add garlic and cook, stirring and turning, for 2 mins or until it begins to color.
3. Add the onion and continue cooking for 5 mins. Add the chilies and cook for 2 mins more. Add the tumeric, cayenne pepper and let it sizzle for 30 secs.
4. Add the eggplant, mix the ingredients, and cook, turning the vegetables to distribute spices and adjusting the heat as necessary, for 8 minutes or until the eggplant softens slightly and begin to fry. Add the tomatoes along withthe salt and reduce the heat to med-high. Cook the vegetables, turning them consistently for 10 mins. Finally reduce the heat to med-low and let the vegetables fry, undisturbed, until they are soft.
I then made Saag Paneer
For 6
3-4 cups cooked spinach, finely chopped or pureed in food processsor
6 tblsp vegetable oil
1 block paneer (cut into about 15-20 cubes)
flour for dusting
1 1/2 cup onion finely chopped
2 tblsp minced for fresh ginger
3/4 tsp tumeric
4 hot green chilies, minced
1 cup water
1 1/2 tsp salt
3 tblsp garam masala
refrigerator.
Heat 4 tblsp oil in a large, heavy skillet over medium heat. Dust the paneer pieces with flour and add them in a single layer to the pan. Fry, turning and tossing them for about 2-3 mins per batch. Set paneer aside.
Add 2 tblsp oil to same pan and sautee the onion until browned. Add the ginger and cook 2 more mins. Add the tumeric and green chilies, stir for a few seconds, then add spinach and 1/2 - 1 cup water and salt. Mix well and bring to a boil. Lower the heat and cook for 2 mins. Stir in the fried paneer pieces and cook for 2 more mins. Finally stir in the garam masala.
I then made Dal Special - a recipe i found on the internet years ago but now only have a print out.
1 1/2 cup moong dal (yellow dal)
1 large tomato cut up
2-3 pods of garlic chopped very finely
1 tblsp finely chopped ginger
2 tsp red chili powder
1 tsp coriander - cumin powder
1 tsp cumin seeds
bit of lemon juice
2 tbsp oil
2 tsp sugar
salt
3 cups water
Wash dal throughly and cook with water till done.
Take a deep pot and add 2 tbsp oil, heat till very hot and add cumin seeds. When they splutter add garlic and ginger, stir and then add chopped tomatoes and sautee well.
Add the cooked dal to pot and more water if needed.
Add chili powder, cumin - coriander powder, tumeric powder, sugar and salt and let it simmer for less than a minute.
Add lemon juice
For the rice I cooked basmati rice with some cardamoms and a bit of tumeric and ground cumin.
Then we also made chapatis.
YUMMMM and there are leftovers for the week
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