Theeyal Curry Recipe Ingredients

1 cup Baby Onions 5 Curry Leaves 1/2 tsp Mustard Seeds 2 tbsp Tamarind Paste 1/2 tsp Sugar 1 pinch Asafetida 1/2 cup Grated Coconut 7 Red Chilies 1 tbsp Coriander Seeds 1/4 tsp Cumin Seeds 7 Black Peppercorns 1/4 tsp Turmeric Powder 3 tbsp Oil Salt

Method

Heat 1 tablespoon oil in a small pan and saut coconut until it is light brown. Add 5 red chilies, coriander seeds, cumin seeds, peppercorns and fry until it emits an aroma. Add the turmeric powder. Stir-fry for 2-3 seconds. Keep aside to cool. Grind into a coarse powder. Heat 2 tablespoon oil and add the mustard seeds, curry leaves and remaining red chilies. When the seeds start spluttering, add asafetida and onions. Saut the mixture for 5 minutes on a medium flame. Add the ground masala powder and cook for a few seconds. Add water, tamarind extract, salt and sugar and bring to a boil. Simmer for 5-7 minutes. Serve hot with steamed rice. Serves four.

Onion Tomato Curry Recipe Learn how to make toothsome onion tomato curry with pumpkin seasoned with coconut and curry leaves. Ingredients: 2 medium size onion 2 medium size tomato a small piece of pumpkin 1 twig curry leaves 1 cup scraped coconut 1 tsp sambar powder 1 tsp turmeric powder 1

2 tsp red chilly powder Salt to taste How to make Onion Tomato Curry: Cut the onion, tomato and pumpkin into pieces. In a cooking pot, pour some water, add the vegetables, turmeric powder and salt. Cook it. Grind coconut and red chilly powder to a fine paste. When the vegetables are cooked, pour in the ground paste, 1 tsp sambar powder and coriander leaves and boil for a minute. Finally remove from fire and season with popped musturd seeds and curry leaves. Use this with plain rice. It is a good combination with this curry.

Vegetable and Pineapple Curry (Navratan Korma)Serves: 4 Style: South Indian Vegetarian

3 cup(s) chopped mixed vegetables (carrot, green beans, cauliflower, potato) 1 cup(s) shelled green peas 2 cup(s) milk salt and sugar to taste 3 tablespoons ghee (clarified butter) / butter / oil 1 teaspoon(s) cumin seeds 2 bay leaves 1" cinnamon stick 4 cloves 2 green cardamoms 4 tablespoons cashew nuts ground to a paste 1 cup(s) pineapple cubes 1 cup(s) cottage cheese cubes 2 tablespoon(s) fresh cream 1 cup(s) chopped fresh coriander

To be ground to a paste: 3 onion(s) chopped 6 green chillies 1" ginger chopped 6 flakes garlic chopped teaspoon(s) turmeric powder teaspoon(s) garam masala (hot spice mix)

1. Place the vegetables in a heavy-bottomed pan and pour half the milk over them. Mix in some salt and sugar to taste. Bring to boil. Cover and cook on medium level for about 15 minutes or till the vegetables are soft and cooked. 2. Heat the ghee / butter / oil in a pan. Toss in the cumin seeds and let them crackle. Add the bay leaves, cinnamon, cloves and cardamoms. Fry briefly till they are aromatic. Add the ground paste and fry on medium level whilst stirring for about 4 minutes or till the fat leaves the sides of the pan. Mix in the cashew paste and saute briefly. 2

3. Add the remaining milk and the cooked vegetables along with the pineapple cubes. Mix well and bring to a boil. Mix in half the coriander leaves and the cottage cheese cubes gently. Add salt and sugar if required and simmer for about 4 minutes. Put off the flame and stir in the fresh cream. Garnish with the remaining finely chopped coriander leaves. TIPS:

If you have a readymade tin of coconut milk, it can be added in combination with milk for extra flavor. Cottage cheese cubes can be deep fried and then added to the curry. fruits like seedless grapes can be added to this curry.

Garam Masala obtained: about 200 grams (about 8 oz.) Style: Indian 100 grams (about 4 oz.) coriander seeds 25 grams (about 1 oz.) each of cumin seeds and black pepper 15 grams (about oz.) each of black cumin seeds (shahjeera) and dry ginger 6 grams (about oz.) each of black cardamoms and cloves 4 grams (about oz.) each of cinnamon and bay leaves 1. Dry roast all the ingredients (except dry ginger) very lightly. 2. Cool and dry grind to a powder along with the dry ginger. 3. Store in an air tight bottle and use as required.

Gram Flour Gravy (Gujarati Kadhi) Style: Indian Vegetarian (Gujarati)

2 tablespoon(s) bengal gram flour (besan) 2 cup(s) yoghurt, preferably sour 4 cups water 2 teaspoon(s) grated ginger 2 green chilli(es) slit or chopped fine 2 teaspoon(s) sugar or to taste 1 teaspoon(s) each of mustard seeds and cumin seeds

teaspoon(s) each of asafoetida and turmeric powders 2 tablespoon(s) ghee (clarified butter) 1 red chilli(es) broken into pieces 4 curry leaves (kadi patta) salt to taste finely chopped coriander leaves to garnish

1. Mix the yoghurt, gram flour and water in a vessel beating well so that no lumps are formed. Add the grated ginger, slit / chopped green chilli(es), curry leaves, sugar and salt. Keep on low flame for 5 minutes or till the mixture comes to a boil. Keep simmering. 2. For the tempering, heat the ghee (clarified butter) in a pan for 2 minute(s). Add the mustard seeds and the cumin seeds. Let them crackle. Now, add the asafoetida, the red chilli bits, turmeric powder and fry on low heat for a few seconds. 3. Add the tempering to the gram flour gravy and stir occasionally whilst simmering on very low heat for 4 minutes. Garnish with finely chopped coriander leaves before serving.

Spinach Dal (Palak Dal) Serves: 4 Cooking time (approx.): 11 minutes Style: North Indian Vegetarian 1 1 1 1 1 cup(s) split green gram (moong dal) bunch(es) spinach chopped medium tomato(es) chopped medium onion(s) chopped teaspoon(s) cumin seeds teaspoon(s) turmeric powder 1 tablespoon(s) finely chopped ginger 2 green chilli(es) slit 2 flake(s) garlic 2 tablespoon(s) butter / ghee (clarified butter) red chilli powder and salt to taste fresh coriander leaves to garnish.

1. Soak the split green gram in water for about an hour. Grind the garlic, green chilli(es), ginger and onion(s) to a fine paste. Add the turmeric and red chilli powders to the paste and mix. Heat the butter /ghee (clarified butter) in a pan and fry the cumin seeds till they splutter. Add the paste and fry till fat leaves the sides. Now add tomato(es) and salt. Fry / cook on medium level for about 3 minutes. 2. Add the soaked gram and double the water. Cover and boil on medium / low level for about 5 minutes or till the gram is tender. 3. Add the chopped spinach and simmer for about 3 minutes or till the spinach is cooked. Garnish with finely chopped fresh coriander leaves.

Onion Chutney (Pyaz ki Chutney)Serves: 4 Style: North Indian Vegetarian 2 onion(s) chopped " piece ginger chopped 2 green chilli(es) chopped 1 teaspoon(s) cumin seeds 1 red chilli(es) broken into bits 2 tablespoon(s) oil lemon juice and salt to taste 1. Grind the onions, green chillies, and ginger to a fine paste without using any water. Pour the paste / chutney into a bowl. 2. Heat the oil in a pan on medium level for about 2 minute(s) till it is hot enough. Add the cumin seeds. Let them splutter and then add the red chillies. Fry briefly and pour it on the chutney. 3. Add salt and lemon juice to the chutney.

RECIPE FROM CHIN LINGS BOOK PASTRI PUSING Doh 1: 4 Oz Tpg Gandum 1 Biji Telur Secubit Garam 2 Sudu Kecil Air Sejuk Doh 2: 4 Oz Tepung 2 Oz Spry 2 Sudu Besar Air Sejuk Doh 1: Ayak tepung dan grm dn masukn telur dn air sejuk. Gaul dengan pisau, dptkan doh separuh keras. Uli sebentar dn dptkn doh separuh keras. Bahagikan kpd 5 bahgian. Doh 2: Gaul dan ramas lemak kedlm tpg. Kemudian bubuh air sedikit sedkit dn uli, bahagikan kpd 5 bahagian. Gambarajah:

KUIH KOCI SANTAN 150g tpg pulut 25g gula pasir 50g gula Melaka biji kelapa parut 1 helai daun pandan beberapa helai daun pisang (celur 7 by 7 in) 1. Lautkan gula Melaka dgn air dn daun pandan. Masukkan bah. kelapa. Kacau hingga lembab. 2. Perah santan dari kelapa yg lebih cwn dn masukkan sedikit garam. 3. Gulikan isi kelapa. 4. Bancuk tepung dgn santan tadi hingga menjadi kental dn lembut. 5. Bahagikan doh. Sapu sedikit minyak pada daun pisang. Ambil doh dn buat lubang dan masukkan inti. Tutup lubang. Bulatkan dan balut dengan daun pisang. Kukus 15 20 min. KUIH KETAYAP 100 g tpg gdm pain santan dn jus daun pandan 1 biji telur garam pewarna hijau Inti 50g gula pasir 50g gula Melaka 2 cwn kepala parut garam daun pandan

KUIH LAPIS 5 oz tpg beras 1 oz tpg ubi (ayak sekali) 1 pain santan garam 3 oz gula Daun pandan (jerang hingga gula larut) Bancuh semua addunan basah dgn kering. Tapis. Bahagikan kepada 2 atau 3. Satu bahagian mesti putih. Sapu Loyang dengan minyak. Kukus Loyang. Kukus hingga masak, tuang warna yang lain Masukkan 1 senduk batter putih.

PULUT SERI MUKA 3 cwn beras pulut- rendamkan 1 cwn kelapa parut - cwn pati santan 1 cwn sudu garam halus 2 helai daun pandan Kukus pulut, tekan pulut yg sudh masak hingga licin. 3 biji telur cwn gula halus 2/4 cwn santan 1 cmb tepung ubi 1 camb tepung beras 3 helai daun pandan amabil air pewarna hijau Kacau dan tapis. Tuang di atas pulut yang sudah masak. Kukus

Pedas are an all time favorite sweet. Pedas are like soft milk fudge. Pedas are grainy texture made with milk and sugar, flavored with cardamom. Peda can be served as a candy or as a dessert. Recipe makes 24. Ingredients: 3/4 cup paneer 3/4 cup milk powder 3/4 cup milk 1/2 cup sugar 3 tablespoon unsalted butter (ghee) 1/4 teaspoon cardamom powder (ilatchi) For Garnish: 1 tablespoon sliced pistachios Method: Check the recipe for paneer and make the paneer with whole milk. For this recipe use 4 cups of milk. Heat the frying pan on medium. Add butter and let it melt. Next add milk, milk powder, and paneer. Mix it well. Cook mixture on medium heat stirring continuously until mixture starts leaving the sides of the frying pan and becomes like dough. This should take about 12 minutes. Now this is known as khoya. Transfer the khoya into a bowl and let it cool off until khoya becomes just lukewarm. Mix the sugar and cardamom powder into the khoya and knead it for about a minute until every thing blends together and become soft dough. Note: if you mix the sugar while khoya is hot that will make pedas soft. Divide the mix into about 20 equal parts and roll them into round balls. Lightly press it down so it looks like small patty. Put few pieces of sliced pistachios on every peda. Pedas should be served at room temperature. Pedas can be kept for few days at room temperature and about a month refrigerated. Paneer is a homemade Indian cheese. Paneer is used many different ways making desserts, appetizers and main course dishes. Paneer (how to) Ingredients: 8 cups (half gallon) milk 1/4 cup lemon Juice Method: Mix lemon juice in half cup of hot water and put aside. Boil the milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk. 9

As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat. Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth, or muslin cloth. Wrap the curds in a muslin cloth, rinse under cold water, and squeeze well. This process takes out the sourness from the lemon. To take out the excess water, press the wrapped paneer under a heavy pan for about 1 hour. Tips: If paneer will be used to make any dessert dish: The most important part of making paneer for dessert is how much water to take out from the paneer. To check if right amount of water is out of the paneer, take a little piece of paneer on your palm and rub with your fingers. After rubbing the paneer for about 15-20 seconds, you should be able to make a firm but smooth ball. For making sweets, paneer can be refrigerated for 1 to 2 days. Paneer from half-gallon milk will make about 15 to 20 rasgullas. I suggest 2% milk for rasgullas, rasmalai, chamcham or any other dish in that category. For sandaish, burfee or any other such dish use regular milk. If paneer will be used for making main dishes: Before Pressing the paneer knead it enough so paneer is not crumbly. Press the paneer instead one hour, two hours making firmer. Cut the paneer to desired shape. Paneer can be refrigerated for a few days or kept frozen for months. Variations: Add salt to the paneer, if you like with your choice of spices one or more, including black pepper, roasted cumin seed, chopped green chilies, chopped cilantro (Hara Dhania) or to your taste

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