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 Nutmeg Potato Roundels (Aloo Jaiphali)
Peel the potatoes and cut into thick roundels. Reserve in cold water.
Heat the ghee in a pan on medium heat: add cumin seeds, When the seeds begin to pop, add green chillies, ginger and potatoes, stir for a minute.
Add coriander and white pepper powder; mix well. Add salt nutmeg powder; stir. Add vegetable stock (or water) and stir, Cover and »more |
Stir-fried Spinach & Turnip (
Paalak Shalgam)
Heat the mustard oil in a pan on high heat till it starts smoking. Reduce heat until smoking stops and oil reaches medium temperature. Add cumin seeds and black cardamom; stir for 2-3 seconds. Add garlic and sauté until golden brown.
Add onion and sauté until golden brown. Add green chillies and ginger; saute for a minute. Add turnips, stir. Add vegetable stock (or water), spinach, and salt; stir. Mix in red chilli and »more |
 Potatoes in Cashew Qorma (Aloo ka qorma)
Heat the oil a pan: fry the potatoes on low heat. When they rise to the surface, increase heat to high and fry until potatoes are golden brown. Remove and keep aside.
Mix the step I ingredients in a bowl and keep aside.
Heat the ghee (step II) in a pan on medium heat; add green cardamom and stir until colour change. Add onions and stir and roast until golden. Add ½ cup of water and continue to stir until all the moisture dries up and the »more |
Jalapenos with Jaggery & Coconut (Hyderabadi mirchi saalan)
Spread the chillies on a baking tray, drizzle with oil, salt and white pepper powder. Roast in an oven at 120-150ºC / 250-300°F for 10-12 minutes. Remove and cool. &
Mix the step I ingredients in a pan, and dry roast the mixture on medium heat for a few minutes or until the ingredients change colour to light brown. Cool and grind to a fine powder in a dry grinder, then add a little water and blend with step II ingredients and make »more |
 Asafoetida-tempered five grams (Daal Panchmela)
Heat the oil (step I) in a wok on medium heat: add all the daals and roast till light golden in colour: Cool, remove from wok and wash well under running water in a strainer for a few minutes, rubbing with your hands. Drain the excess water and keep aside.
Boil the daal in a pot on high heat with 4 cups of water: turmeric, red chili powders, salt and ginger. When the mixture starts to boil, reduce heat to medium and remove any scum that comes »more |
 Okra Flavoured with Black Pepper (Bhindi kaali mirch)
Boil 2 cups of water in a pot with 1 tsp oil and salt. Add the okra and boil for 5-6 seconds. Remove from heat and strain the okra immediately through a soup strainer. Keep aside.
Heat the oil in a wok on high heat; add cumin seeds. When the seeds begin to pop add onion; reduce heat to medium, stir roast until the onion turn glossy and »more |
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