Food recipes
Pudina Summer The Vegetarian Curry Bible
Pudina Summer The Vegetarian Curry Bible
Ingredients:
"Pudina Chutney" as it is called in India, is a green chutney that is very • 1 bunch Coriander leaves
cooling • 1 bunch Mint leaves
in the summer and usually eaten with samosas and other fried snacks. • 1 Green chili
There are lots of different ways to whip up this dish and the one below • 1 oz Seedless tamarind
• 1 tsp Salt
is typically "Bangalore"-ian.
• 4 Tblsp Water
• 1 medium Onion
Ingredients
• 1 bunch mint leaves, washed and chopped
Directions:
• 1 small onion, chopped 1. Wash and soak tamarind in water for 1/2 hour. Clean, pick and wash the
• 3-4 cloves garlic, crushed coriander and mint.
• 1 small piece ginger, sliced 2. Separate pulp from the tamarind and squeeze out the pulp. Grind coriander,
mint, green chili and onion into a fine paste. Add the tamarind pulp and salt.
• 4-5 green chillies, chopped
3. Blend well.
• 1 tsp coconut(optional), shredded
4. In an airtight jar this can be refrigerated for up to one week.
• 2-3 tsp lemon juice
• 1 tsp cumin seeds or powder
• 1 tsp urad dhal
• 1 tsp channa dal
• Salt to taste
Method
1. Fry all these in a little oil, one by one.
2. Blend to a smooth paste using a little water.
148
The Vegetarian Curry Bible
Moolangi Chutney Sweet Mango Chutney
by Sunita by Sunita
Ingredients Ingredients
• 1 1/2 cups of grated white radish • 3 large mangoes, peeled and cut into chunks
• 5-6 tbsp scraped fresh coconut • (Use slightly ripened ones)
• 3 green chillies • 2 tsp sugar or jaggery
• 1 tsp dalia (Hurugadle) • 1 tsp lime juice
• 5-6 garlic flakes, crushed • 5 large dates, pitted
• 3-4 peppercorns • 1 tsp cumin seeds, roasted
• 1 small piece ginger • 1/2 tsp coriander seeds, roasted
• 1 tsp tamarind juice • Salt to taste
• Salt to taste • 2 tsp cooking oil
• 1 tbsp cooking oil
• 1/2 tsp mustard seeds Method
• 1 sprig curry leaves 1. Peel the mango and cut it into small chunks.
2. Heat about 2 tsp oil in a pan and fry the chunks till they turn mushy.
Method 3. Drain, mash well and set aside to cool.
1. Blend together the coconut, tamarind, peppercorns, dalia, green chillies 4. Blend together the rest of the ingredients with the mango without
and the ginger. adding any water, to a smooth paste.
2. When it's almost smooth in texture, add the garlic, salt to taste and the 5. Adjust salt if needed.
grated radish. 6. Remove from blender and store in an airtight container.
3. Run the blender for about 3-4 secs. 7. This chutney keeps well for over a week when properly stored in the
4. The radish and garlic should be about a qarter mashed up. fridge.
5. Remove from the blender and season with mustard seeds and curry
leaves.
149
The Vegetarian Curry Bible
Pastes, Sauces A Fancy Curry Powder Recipe
and Powders
Ingredients
A mix of powders, sauces, pastes
and so on. Useful to make some
• 2 1/2 tsp fenugreek
in advance and keep them stored
• 1 tsp (about 20 pods) cardamom
away.
• 1 seeds (cracked with a
• 1 cleaver to release seeds)
• 3 tbsp coriander seeds
• 1 tbsp cumin seeds
• 1 tbsp mustard seeds
• 6 cloves, whole
• 1 3 in cinnamon stick, thin
• 1 and broken into pieces
• 1/4 tsp ground mace
• 1/4 tsp nutmeg, grated
• 1 big pinch cayenne
• 2 tbsp turmeric, ground
• 1 hot pepper, toasted and
• 1 dried (to taste)
Method
1. Preheat oven to 225 degree F.
2. In a small pan, combine fenugreek, cardamom, coriander, cumin and
mustard seeds, cloves, and broken cinnamon stick. Bake for 15
minutes, shaking the pan a few times. Let cool.
3. In bowl, combine the toasted spices with the mace, nutmeg, cayenne,
tumeric and peppers. Place in a spice mill and grind to a powder. Store
in an airtight container. Makes a 1/2 cup of curry powder.
150
The Vegetarian Curry Bible
All-Round Curry Powder Basic Curry Sauce
Ingredients
Ingredients
• 3 tablespoons vegetable oil or ghee (clarified butter)
• 2 tbsp Black Pepper • 1 medium onion - finely chopped
• 1 tsp Ground Bay Leaves • 4 cloves garlic - peeled and sliced
• 1 tsp Cayenne Pepper • 1.5 inch piece root ginger - peeled and thinly sliced (it should look
• 2 tsp Hot Chilli Powder about the same volume as the garlic)
• 1 tsp Dried Crushed Chillies • (optional) 2 mild fleshy green chillies - de-seeded and veined then
• 4 tsp Coriander chopped
• 2 tbsp Cumin • half teaspoon turmeric powder
• 2 tsp Fenugreek • half teaspoon ground cumin seed
• 4 tsp Garlic Powder • half teaspoon ground coriander seed
• 4 tsp Mixed Herbs • 5 tablespoons plain passata (smooth, thick, sieved tomatoes, US =
• 1 tsp Jamaican Pepper / Ground Allspice purée) or 1 tablespoon concentrated tomato purée (US = paste) mixed
• 2 tsp Paprika with 4 tablespoons water
• 2 tbsp Salt
Method
• 4 tsp Turmeric
Method
1. Heat the oil in a heavy pan then add the chopped onion and stir for a
few minutes with the heat on high.
1. Firstly you'll need to find a container which can hold around 300ml (
2. Add the ginger, garlic and green chilli (if using). Stir for 30 seconds
then put the heat down to very low.
about a 2/3rd of the size of a large Baked Beans can ), which can be
fitted with an air-tight top - An old jam jar or bolognese sauce jar will
3. Cook for 15 minutes stirring from time to time making sure nothing
browns or burns.
do, however an opaque container is preferable to protect the curry
powder from sunlight if you are leaving it on a shelf.
4. Add the turmeric, cumin and coriander and cook, still very gently, for a
further 5 minutes. Don't burn the spices or the sauce will taste horrid -
2. Add all the ingredients specified into the container. Fasten the lid, and
sprinkle on a few drops of water if you're worried.
shake vigorously to mix the ingredients together.
3. That's it. Store the curry powder somewhere, ready for when you need
5. Take off the heat and cool a little. Put 4 fl oz cold water in a blender,
add the contents of the pan and whizz until very smooth. Add the
it.
passata and stir.
4. Useful Tips
5. If you want to make a hotter curry powder; use the curry powder
6. Put the puréed mixture back into the pan and cook for 20 - 30 minutes
(the longer the better) over very low heat stirring occasionally. You can
mixture as described above, but add more chilli powder when cooking.
add a little hot water if it starts to catch on the pan but the idea is to
gently "fry" the sauce which will darken in colour to an orangy brown.
151
The Vegetarian Curry Bible
The final texture should be something like good tomato ketchup.
Warning - it WILL gloop occasionally and splatter over your cooker, Bise Bhele Huli Anna powder
it's the price you have to pay!
by Sunita
Ingredients
• red chillies
• 1 tsp cumin seeds
• 1/2 tsp methi(fenugreek) seeds
• 1/2 tsp turmeric powder
• tsp coriander seeds
• cloves
• 2 pieces cinammon
• 2 tsp urad dal
• 1 tsp channa dal
• 1/2 tsp peppercorns
• 1/2 cup coconut gratings
• Oil/ghee(clarified butter) for roasting
Method
1 Roast all the above ingredients one by one in a little oil or ghee and
powder to a coarse powder in a coffee grinder.
2 Store in a airtight container.
3 Use as required for Bisi Bele Huli Anna
152
The Vegetarian Curry Bible
Chat Masala (Powder) Curry Sauce 2
by Sunita by Kris Dhillon
Ingredients For approximately eight main course dishes.
Preparation and cooking time: 1 hr 30 minutes approx.
• tbsp coriander seeds
• 2 tbsp cumin seeds
Ingredients:
"Pudina Chutney" as it is called in India, is a green chutney that is very • 1 bunch Coriander leaves
cooling • 1 bunch Mint leaves
in the summer and usually eaten with samosas and other fried snacks. • 1 Green chili
There are lots of different ways to whip up this dish and the one below • 1 oz Seedless tamarind
• 1 tsp Salt
is typically "Bangalore"-ian.
• 4 Tblsp Water
• 1 medium Onion
Ingredients
• 1 bunch mint leaves, washed and chopped
Directions:
• 1 small onion, chopped 1. Wash and soak tamarind in water for 1/2 hour. Clean, pick and wash the
• 3-4 cloves garlic, crushed coriander and mint.
• 1 small piece ginger, sliced 2. Separate pulp from the tamarind and squeeze out the pulp. Grind coriander,
mint, green chili and onion into a fine paste. Add the tamarind pulp and salt.
• 4-5 green chillies, chopped
3. Blend well.
• 1 tsp coconut(optional), shredded
4. In an airtight jar this can be refrigerated for up to one week.
• 2-3 tsp lemon juice
• 1 tsp cumin seeds or powder
• 1 tsp urad dhal
• 1 tsp channa dal
• Salt to taste
Method
1. Fry all these in a little oil, one by one.
2. Blend to a smooth paste using a little water.
148
The Vegetarian Curry Bible
Moolangi Chutney Sweet Mango Chutney
by Sunita by Sunita
Ingredients Ingredients
• 1 1/2 cups of grated white radish • 3 large mangoes, peeled and cut into chunks
• 5-6 tbsp scraped fresh coconut • (Use slightly ripened ones)
• 3 green chillies • 2 tsp sugar or jaggery
• 1 tsp dalia (Hurugadle) • 1 tsp lime juice
• 5-6 garlic flakes, crushed • 5 large dates, pitted
• 3-4 peppercorns • 1 tsp cumin seeds, roasted
• 1 small piece ginger • 1/2 tsp coriander seeds, roasted
• 1 tsp tamarind juice • Salt to taste
• Salt to taste • 2 tsp cooking oil
• 1 tbsp cooking oil
• 1/2 tsp mustard seeds Method
• 1 sprig curry leaves 1. Peel the mango and cut it into small chunks.
2. Heat about 2 tsp oil in a pan and fry the chunks till they turn mushy.
Method 3. Drain, mash well and set aside to cool.
1. Blend together the coconut, tamarind, peppercorns, dalia, green chillies 4. Blend together the rest of the ingredients with the mango without
and the ginger. adding any water, to a smooth paste.
2. When it's almost smooth in texture, add the garlic, salt to taste and the 5. Adjust salt if needed.
grated radish. 6. Remove from blender and store in an airtight container.
3. Run the blender for about 3-4 secs. 7. This chutney keeps well for over a week when properly stored in the
4. The radish and garlic should be about a qarter mashed up. fridge.
5. Remove from the blender and season with mustard seeds and curry
leaves.
149
The Vegetarian Curry Bible
Pastes, Sauces A Fancy Curry Powder Recipe
and Powders
Ingredients
A mix of powders, sauces, pastes
and so on. Useful to make some
• 2 1/2 tsp fenugreek
in advance and keep them stored
• 1 tsp (about 20 pods) cardamom
away.
• 1 seeds (cracked with a
• 1 cleaver to release seeds)
• 3 tbsp coriander seeds
• 1 tbsp cumin seeds
• 1 tbsp mustard seeds
• 6 cloves, whole
• 1 3 in cinnamon stick, thin
• 1 and broken into pieces
• 1/4 tsp ground mace
• 1/4 tsp nutmeg, grated
• 1 big pinch cayenne
• 2 tbsp turmeric, ground
• 1 hot pepper, toasted and
• 1 dried (to taste)
Method
1. Preheat oven to 225 degree F.
2. In a small pan, combine fenugreek, cardamom, coriander, cumin and
mustard seeds, cloves, and broken cinnamon stick. Bake for 15
minutes, shaking the pan a few times. Let cool.
3. In bowl, combine the toasted spices with the mace, nutmeg, cayenne,
tumeric and peppers. Place in a spice mill and grind to a powder. Store
in an airtight container. Makes a 1/2 cup of curry powder.
150
The Vegetarian Curry Bible
All-Round Curry Powder Basic Curry Sauce
Ingredients
Ingredients
• 3 tablespoons vegetable oil or ghee (clarified butter)
• 2 tbsp Black Pepper • 1 medium onion - finely chopped
• 1 tsp Ground Bay Leaves • 4 cloves garlic - peeled and sliced
• 1 tsp Cayenne Pepper • 1.5 inch piece root ginger - peeled and thinly sliced (it should look
• 2 tsp Hot Chilli Powder about the same volume as the garlic)
• 1 tsp Dried Crushed Chillies • (optional) 2 mild fleshy green chillies - de-seeded and veined then
• 4 tsp Coriander chopped
• 2 tbsp Cumin • half teaspoon turmeric powder
• 2 tsp Fenugreek • half teaspoon ground cumin seed
• 4 tsp Garlic Powder • half teaspoon ground coriander seed
• 4 tsp Mixed Herbs • 5 tablespoons plain passata (smooth, thick, sieved tomatoes, US =
• 1 tsp Jamaican Pepper / Ground Allspice purée) or 1 tablespoon concentrated tomato purée (US = paste) mixed
• 2 tsp Paprika with 4 tablespoons water
• 2 tbsp Salt
Method
• 4 tsp Turmeric
Method
1. Heat the oil in a heavy pan then add the chopped onion and stir for a
few minutes with the heat on high.
1. Firstly you'll need to find a container which can hold around 300ml (
2. Add the ginger, garlic and green chilli (if using). Stir for 30 seconds
then put the heat down to very low.
about a 2/3rd of the size of a large Baked Beans can ), which can be
fitted with an air-tight top - An old jam jar or bolognese sauce jar will
3. Cook for 15 minutes stirring from time to time making sure nothing
browns or burns.
do, however an opaque container is preferable to protect the curry
powder from sunlight if you are leaving it on a shelf.
4. Add the turmeric, cumin and coriander and cook, still very gently, for a
further 5 minutes. Don't burn the spices or the sauce will taste horrid -
2. Add all the ingredients specified into the container. Fasten the lid, and
sprinkle on a few drops of water if you're worried.
shake vigorously to mix the ingredients together.
3. That's it. Store the curry powder somewhere, ready for when you need
5. Take off the heat and cool a little. Put 4 fl oz cold water in a blender,
add the contents of the pan and whizz until very smooth. Add the
it.
passata and stir.
4. Useful Tips
5. If you want to make a hotter curry powder; use the curry powder
6. Put the puréed mixture back into the pan and cook for 20 - 30 minutes
(the longer the better) over very low heat stirring occasionally. You can
mixture as described above, but add more chilli powder when cooking.
add a little hot water if it starts to catch on the pan but the idea is to
gently "fry" the sauce which will darken in colour to an orangy brown.
151
The Vegetarian Curry Bible
The final texture should be something like good tomato ketchup.
Warning - it WILL gloop occasionally and splatter over your cooker, Bise Bhele Huli Anna powder
it's the price you have to pay!
by Sunita
Ingredients
• red chillies
• 1 tsp cumin seeds
• 1/2 tsp methi(fenugreek) seeds
• 1/2 tsp turmeric powder
• tsp coriander seeds
• cloves
• 2 pieces cinammon
• 2 tsp urad dal
• 1 tsp channa dal
• 1/2 tsp peppercorns
• 1/2 cup coconut gratings
• Oil/ghee(clarified butter) for roasting
Method
1 Roast all the above ingredients one by one in a little oil or ghee and
powder to a coarse powder in a coffee grinder.
2 Store in a airtight container.
3 Use as required for Bisi Bele Huli Anna
152
The Vegetarian Curry Bible
Chat Masala (Powder) Curry Sauce 2
by Sunita by Kris Dhillon
Ingredients For approximately eight main course dishes.
Preparation and cooking time: 1 hr 30 minutes approx.
• tbsp coriander seeds
• 2 tbsp cumin seeds
Printed from https://recipe.bluelayer.org/recipe/74603/pudina-summer-the-vegetarian-curry-bible