2 teaspoon lemon juice
2 cups of olive oil
Peel the eggplants with stripes, and cut into
1/2 inch round slices Slightly fry them in the
olive oil. After they cool down, cut the
tomatoes into small pieces and also chop the
parsley. Mix it with eggplants and salt and
lemon juice. Serve it as a salad.
(Spinach & Split Peas)
Serving Size: 4
1/2 C Split peas
2 C Water
1/4 Ts Turmeric
1/2 Ts Salt
1 Lb Spinach, chopped
3 Tb margarine
1 Tb Ginger, fresh and chopped
4 Garlic cloves, chopped
1 Tb Garam Masala
1 Tb Lemon juice
1 Pn Salt
Soak split peas in 2 cups water 1 hour.
Add turmeric and 1/2 ts salt to split peas.
Boil 10 mins in same water used to soak peas.
Add spinach and cook until most of the liquid
has been absorbed and split peas are done.
Meanwhile, heat ghee/oil in a skillet.
Add ginger and garlic.
Cook until garlic is golden.
Add Garam Masala
at once add the seasoned ginger and garlic to
the spinach-split pea mixture.
Add salt to taste and serve.
1. Tur(Arhar) dal - 100 grams
2. Potato - 1 (cut in 1" square pieces)
Drumstick - 2(cut in 2" long pieces)
Ladyfinger - 6 (cut in 1" pieces)
Ash gourd(Petha) - 100 grams( cut in 1" square
3. Tomato - 500 grams
4.. Red chillies - 6-8
Coriander seeds - 2 tablespoons
fenugreek seeds - 1 teaspoon
Asafoetida - 5 grams.
5. Turmeric powder - 1/8 teaspoon
6. Coconut oil - 1 tablespoon
7. Mustaard seeds(sarason) - 1/2 teaspoon
8. curry leaves - 2 strand
Method of preparation:
Wash and cook the dal with turmeric powder and
water till soft. Boil and puree the tomatoes
and keep aside. Roast on medium fire the red
chillies, coriander seeds and asafoetida till
the coriander seeds gives out a roasted smell.
Add fenugreek seeds and roast for 1 more
minute, Remove from fire, keep aside for 5
minutes and then grind the masalas to a fine
powder. Cook the vegetables(except pieces of
lady finger) with water and salt till half
done. Add the pieces of ladyfinger and cook
till all vegetables are done. Add the dal,
tomato puree and masala powder. The
consistency of the sambar should not be thick
nor should it be too thin. Bring to a boil.
Remove from fire. Heat the coconut oil in a
frying pan. Add mustard seeds and curry
leaves. When the mustard seeds crackle, remove
from fire and add to the sambar. Your sambar
is ready to serve
Note: If you like the taste of tamarind, you
can use the pulp of 1 lemon size tamarind
instead of tomatoes.
1.Split Green gram(washed)(Moong dhuli) -
2. coconut(grated) - 2 tablespoons
3. cumin seeds(jeera) - 5 grams
4. garlic (optional) - 2 flakes
5 For garnishing:. ghee/coconut oil: 1
6. salt :to taste
7. curry leaves : 1 strand
Method of preparation:
Roast the dal till golden.Wash and cook
with a pinch of turmeric(haldi) and salt till
dal becomes soft.Grind the coconut, cumin
seeds and garlicto a fine paste.Add to the dal
and bring to a boil .Garnish with curry leaves
and Ghee/oil.Remove from fire.Serve hot with
rice ghee and pappad
Spinach 1/2 kg
Paneer 100 grams
Butter 3 tbsp.
Bay leaves 2-3
Cumin seeds 1 tsp.
Salt to taste
Black pepper powder 1/4 tsp.
Ginger-garlic paste 3/4 tsp.
Green chilli paste 1/2 tsp.
Garam Masala Powder 1 tsp.
Vegetable oil as required
1. Mix ginger-garlic paste, green chilli paste
and some water with spinach. Pressure cook it
for about 7-8 minutes (just before the first
2. Cut paneer into small cubes. Keep 3 cubes
separately for decoration.
3. Heat oil in a pan. Fry the paneer pieces on
'medium' heat till they turn slightly brown.
Set the paneer pieces aside.
4. Heat 2 tbsp. of butter. Fry bay leaves and
cumin seeds. Add chopped onion. Fry until the
onions become pink.
5. Add salt, black pepper powder, garam
masala. Stir well.
6. Add paneer and cooked spinach (grinded).
7. Put palak paneer in a baking tray .
8. Add rest of the butter. Bake for 1/2 hour
at 180 deg C.
Pasta with Creamy Pesto
1 cup fresh basil
1/2 cup pine nuts
4 cloves garlic (I cheat and use the stuff in
1/2 cup shredded asiago cheese (non-processed
parmesan is fine too)
1 t coarse ground black pepper
to taste salt
1/4 cup extra virgin olive oil
1/4 stick butter
1/2 cup milk (2%)
1 T flour
1/2 cup shredded asiago cheese (or freshly
cooked pasta of choice (our favorites: ribbed
penne or capellini)
Process the first six ingredients in a food
processor until uniformly chopped. Gradually
add the olive oil while the processor is
running. You'll definitely want to taste and
add things as needed. Consistency will be a
fairly thick paste.
Melt the butter in a medium pan. Add flour;
cook and stir for 2 minutes with a wire whisk.
Gradually add milk, stirring constantly. Cok
until it starts to thicken. Add cheese.
When the sauce has thickened to your liking,
add the pesto. Serve over hot pasta. Serves
four or two depending on how "wet" you like
Note: A more categorized recipe page with the name of the
sender etc. is under construction.