COLLECTION: Indian Recipes (1 of 2)

From: (Micaela Pantke)

Date: Thu, 12 Aug 93 10:11:13 +0200

*  Archivist's note : having read the comment below, I am *
*  not keen to mark up the contents to provide direct     *
*  links to the recipes.  If I get requests (and have     *
*  some spare time) I will do it, but until then, I'll    *
*  let myself assume that it isn't needed  - Amy          *
Hi Folks! 

The following is an ASCII transcription of Somesh Rao's "The Graduate
Student's Guide To Indian Recipes".

Due to the length of the File I
had to cut it into two parts. As I kept the original order in chapters,
the alphabetical Contents does not correspond directly with the order in
the file. The best thing is, to paste the files together, then you have
Somesh Rao's book as a whole...

Somesh Rao's "The Graduate Student's Guide To Indian Recipes" Vol.1 (of 2) 

Posted with permission!

Besan Burfi
Bonda With Instant Mashed Potato
Boondhi Raita
Carrot Halva
Cauliflower And Potatoes (Aloo Gobi)
Chapati (Phulka)
Chicken Curry (Murga)
Chicken Curry North Indian Style
Chicken Pullao (Sriram, 1985)
Chole "Bill And Jim" (Chick Peas) (Somesh Rao)
Coriander Fish (Bharia Machli)
Curried Eggplant (Bhartha)
Curried Garbanzo Beans
Curried Mushrooms
Dahi Vada (Savory Balls In Yogurt)
Dry Potatoes (Sookha Aloo)
Egg Cooked With Meat And Fried (Nargisi Kofta)
Garam Masala 
Gobi Aloo (Cauliflower And Potatoes) (Somesh Rao)
Green Pepper Curry (Sriram)
Gulab Jamuns (Easy Method)
Kheer (Vermicelli Pudding) (Dalbir Chadda)
Lamb Vindaloo
Mah Ki Dal (Whole Black Beans)
Malai Chicken (Sriram, 1985)
Mango Ice Cream
Masaledar Sem (Spicy Green Beans) (Madhur Jaffrey)
Masur Dal (Lentils)
Mattar Paneer (Peas And Cheese)
Mint And Coriander Chutney
Mughlai Chicken With Almonds (Madhur Jaffrey)
Navrathna Kurma
Navrattan Pullao (Nine-Jeweled Rice)
Okra (Bhindi)
Onion And Tomato Raita
Pakoras (Savory Fritters)
Paneer (Cheese)
Pork Curry
Prawn (Shrimp) Curry (Sriram, 1985)
Red Kidney Beans (Rajma)
Rice Flour Pudding
Saffron Rice (Kesar Chawal)
Sambhar (Sriram)
Sewian (Vermicelli)
Shahi Korma (Mutton Curry)
South Indian Pullav (Rice) (Sriram, 1985)
Stuffed Parathas
Suji Halva (Semolina Halva)
Tandoori Chicken
Upma (Sriram, 1985)
Vegetable Curry (Sriram, 1985)
Vegetable Kurma (Sriram)
Vegetable Puff
Vegetable Pullav (2) (Sriram, 1985)


                    EDITED BY SOMESH RAO


I have collected these recipes over the network. I am just responsible
for typesetting it and running it through a spell checker. In a later
edition I hope to add my own recipes. 

At this point I would like to apologize to those whose recipes I have
used but whose names I have not mentioned. During the editing process I
lost most of the addresses. 

Finally, I am not responsible for any of the recipes as I have been so
busy trying to put this book together that I have had no time for
experimentation. Please send comments, suggestions and other recipes to

This book (\LaTeX and Postscript version!) is available through anonymous
FTP from

in recipes/*

I would like to thank Greg Leichtman and Jamille Hetke at The
University of Michigan who took the trouble to correct my \LaTeX

By the way, I would prefer recipe contributions in electronic form.

Bon Appetit.


Most of the ingredients are available at the grocery stores or
supermarkets. Some, though, are special and have to be obtained from
the Indian stores. 

Substitutes may change the character of the dish. It is better to omit
an ingredient if not available than to substitute for it. If whole
spice is not available, you may use the ground form, but the ground form
is less pungent. 

Asafoetida     Hing           Dried gum resin from the root of various
                              Iranian and East Indian plants.  Has a strong 
                              fetid odor - definitely an acquired taste.
                              May be obtained.
Besan          Besan          Flour of dried chick peas.
Cardamom       Elaichi        Dried fruit of a plant. 
                              Mostly the seeds are used.
                              Seeds of 4 pods measure approximately 1/4 t.
Coriander      dhania         Aromatic herb of the parsley family. Sold as
                              cilantro or chinese parsley.  Also sold as
                              seed or dry powder.
Cumin          Jeera          Very aromatic and reminiscent. Sold whole or
Dals           Dal            Hindi name for all members of the legume
                              or pulse family.  Commonly used are: Arhar,
                              Channa, Masur, Mung, Labia (black-eyed peas),
                              Rajma (red kidney beans).
Fennel Seed    Sauf           Has an agreeable odor and licorice flavor.
                              Available whole or ground.
Fenugreek      Methi          Has a pleasant bitter flavor and sweetish
Garam Masala   Garam Masala   A mixture of spices; details come later.
Chat Masala    Chat Masala    A variation of Garam masala.
  			      Available in Indian stores.
Ghee           Ghee           Fat for frying. Pure ghee is clarified
Mustard oil    Larson         Pungent oil made from black mustard seeds.
Mint           Pudina         Aromatic herb.  Fresh and dried leaves are
                              used in the preparation of chutneys.  Dried
                              leaves are much less fragrant than the fresh
Pomegranate    Anar dana      A flavoring agent.  Has some scent.
Saffron        Kesar          Made of stigmas of a flower grown in
                              Kashmir and Spain.  It is aromatic and
                              yields a yellow color.
Turmeric       Haldi          An aromatic powdered root.  Used as a
                              flavoring, and for flavoring curries.

To make 

(approximately 1 1/2 cups)

3 - 5" pieces  Cinnamon stick
1 c (???)      Green cardamom pods
1/2 c          Cumin seed 
1/2 c          Black pepper corns 
1/2 c          Cloves 
1/2 c          Coriander seeds 

Dry the ingredients in an oven.  Do not let them turn brown.  Remove
the seeds from the cardamom pods. Pound cinnamon sticks into smaller
pieces.  Combine ingredients until they are well mixed and blend at
high speed for 2-3 minutes until completely pulverized.
(LINE MISSING, The recipe seems to be complete, but as the original
had this I am letting it remain.)


(4-6 Servings)

8 oz.     Yogurt (plain)
1         small Onion
1/2 t     Salt
1         small Tomato
1/2 t     Chat Masala (optional)
1/2 t     Black pepper (ground)
1/4 c     Milk

Beat yogurt and milk until smooth.  Chop onion and tomatoes and add to
yogurt.  Add salt and pepper and sprinkle the Chat Masala over, and


1/4 c     Besan
1/2 c     Water
Ghee for frying
to taste  Salt
to taste  Pepper
to taste  Chat Masala 
1 1/2 c   Yogurt
1/4 c     Milk

Make a pouring paste of the besan and water.  Heat ghee and drop paste
into it through a slotted spoon to get little drops that fall one at a
time (these are boondhi).  Remove the drops when golden brown and dry on
a paper towel to remove extra oil.  Soak the drops in warm water.  Add
milk, salt, pepper, and add Chat Masala to yogurt.  Squeeze water out of
boondhi and add to yogurt. 


1 bunch  Coriander leaves
1 bunch  Mint leaves
1        Green chili
1 oz     Seedless tamarind
1 tsp    Salt
4 T      Water
1        medium Onion

Wash and soak tamarind in water for 1/2 hour.  Clean, pick and wash the
coriander and mint.  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.  Blend well.  In an airtight jar this
can be refrigerated for up to one week. 


(for 4, serving 1 or 2)

1 c     Whole wheat flour (or 1/3 white + 2/3 whole wheat)
1/2 c   Water

Put flour in a large bowl with half the water.  Blend the two together
until it holds.  Beat and knead well until it forms a compact ball. 
Knead dough until it is smooth and elastic.  Set aside for 30 minutes. 

Knead and divide dough into 4 to 6 parts.  Roll each ball into a
tortilla like flat, about $\frac{1{8$" thick.  Heat an ungreased

Put phulka on it, and let it cook for about 1 minute (The top should
just start to look dry and small bubbles should just start to form). 

Turn and cook the second side for 2/3 minutes until small bubbles form. 

Turn again and cook the first side pressed lightly with a towel.  It
should puff.  Serve warm (maybe slightly buttered). 

Since the rolled out chappati's will dry out if they are left to stand
while cooking the others, it is advantageous to roll them out
individually before cooking them. 


1 c  Whole wheat flour

Make chappati dough.  Divide into 6 parts and make balls.  Flatten and
roll each. 

Spread ghee over them and fold.  Roll again. 

Heat the paratha on a griddle like you would a chappati, but spread some
ghee over the top side.  Turn and spread ghee on the other side.  Fry
until the bottom is crisp and golden, then turn and fry the remaining

Repeat with all six. 

Serve at once, since they lose crispness if stored. 


Make dough for regular chappati's.

Potato - Boil potatoes, mash, add salt and chili to taste.  Add Garam
Masala and mango powder. 

Radish - Grate one large Diakon Radish, add salt and leave for 1/2 hour. 
Squeeze out all the water, add grated ginger, chili, and pomegranate

Cauliflower - Grate cauliflower, add salt, pepper, garlic, and Garam

Roll out 2 small chappati's.  Place filling on one, cover with the
second, seal edges and cook as for parathas. 



This is a concoction that I often bought from street vendors in India. 
My mouth still waters whenever I think of Bhel.  The recipe presented
here was taken off the net, and I haven't had a chance to try it yet.  I
include the note from the contributors:

This recipe is directed at those who know what Bhelpuri tastes like,
quantities mentioned are approximate, proportions are left to the
reader's taste.  Purists will have to go to an Indian grocery shop. 
Deviationists may use substitutes.  The most important thing is to keep
the puffed rice-sev mixture crisp by not adding the other ingredients to
it until it is served.  This should be done on the plate. 

Puffed Rice (1 carton of Rice Krispies may be used)
1 packet   Bhel mix or Sev 
2 cups     Mashed boiled potatoes (mashed coarsely and then salted)
1/2 cup    Chopped fresh coriander leaves (a.k.a Chinese parsley)
3 Tbsp     Freshly roasted and ground cumin 
to taste   Green chilies 
1-2 Tbsp   Freshly ground black pepper
to taste   Tamarind 
to taste   Jaggery (or Brown Sugar)
1 cup      Chopped onions.

First boil the potatoes, mash them, salt them, and add pepper to taste. 
Add some coriander leaves too. 
Roast the cumin and grind it.
Dissolve about 4 Tbsp of tamarind concentrate in 1 cup of hot water, and
let it simmer and thicken gradually.  Dissolve the jaggery (or sugar)
until the sauce becomes tart and slightly sweet.  (You may add some salt
and ground red paprika, if you want to.) The sauce should be of a
consistency slightly thinner than maple syrup.  Pour into a serving
container (like a creamer).  Mix the puffed rice and sev/bhel mix in a
large bowl. 
On a plate, serve the rice-bhel mixture, add the potatoes, then the
onions, chilies, and then dust the cumin powder over it.  Next pour on
the sauce and top with the coriander garnish.  (Add salt/pepper to
Mix the ingredients on the plate and eat. 


This recipe was taken from Saranya Mandava's book on Indian cuisine.

1 medium    Onion 
2 cups      Potato buds 
1 1/2 cup   Peas and carrots 
2           big ones Green chilies 
1 teaspoon  Lemon juice 
1 cup       Gram flour 
1/2 tsp     Mustard seed 
pinch       Turmeric 
1/2 tsp     Baking powder 
1/4" piece  Ginger 
1 small bunch Coriander leaves 
2 tsp       Salt 


The filling is prepared as follows:  
Mix potato buds and 1/2 teaspoon of salt with 1 cup of hot water. 
Finely chop ginger, chilies, coriander leaves, and onion.  Heat oil
(about 5 Tbsp) and add mustard seeds.  Add chopped ingredients and fry
until onions are brown.  Add carrots, peas, turmeric and 1 tsp of salt
and cook on low heat for about 10 minutes.  Add potato (now mashed) and
fry for 5 minutes.  Remove from heat, add lemon juice and let cool. 

The batter is prepared as follows:
Combine gram flour, 3 Tbsp of oil, 3/4 cup water, 1/2 tsp salt, the
baking powder and mix thoroughly

After the batter is prepared, make small balls out of the filling and
roll them in the batter.  Next fry it in hot oil.  You will get about
20-30 small bondas. 



1/2 c    Besan
5 oz     Warm water
1/4 t    Red pepper
3/4 t    Salt
1/2 t    Garam Masala
paprika (optional)

1 Small onion
1 Potato
A few spinach leaves 
Oil for deep frying

In a bowl put the besan and half the water, and stir until it becomes a
thick batter.  Beat hard for 5 minutes.  gradually add the rest of the
water, and leave to swell for 30 minutes.  Add salt, pepper and Garam
Masala and beat again. 

Wash peel and slice the onion and potatoes.  Wash and pat dry the
spinach leaves. 

Heat oil until smoking hot, dip the vegetables in the batter and deep
fry until golden brown. 

Serve hot. 


1/2 c   Urad dal
1/2     Moong dal
1 c     Yogurt   
Spice to taste (cumin and paprika)
Oil for frying
1/4 c   Milk

Clean dal, wash and soak in water for 4 hours.  Blend in blender at
medium speed using the minimum amount of water required to keep paste
moving freely.  Add salt and start heating oil. 

Drop spoonfuls of batter in the hot oil using a large tablespoon.  Fry
until golden brown.  Drop in water.  Let it soak till ready to serve. 

Beat yogurt with milk.  Add spice according to taste.  Squeeze out water
from the vada and add yogurt.  Serve. 


Recipe from Sriram, 1985

This is a breakfast dish in the southern part of India.

1 cup        Cream of wheat 
1            Onion cut lengthwise
1 tsp        Salt 
1/4 tsp      Mustard seeds 
1/8 tsp      Urad dal
1            Cashew-nut 
1/4          Lemon 
1/2 cup      Peas 
1 clove      Garlic 
1/10" piece  Ginger
1            Green chili cut into small pieces.

Fry cream of wheat on a dry pan for 5 minutes and set aside.
Put two tablespoons of oil in a pan and heat.  Add mustard seeds, Urad
dal, cashewnut, and garlic clove.  Wait till mustard seeds stop
splitting.  Add the onion, chili, and ginger and fry till the onion
turns brown.  Add cream of wheat and fry for 3-5 minutes.  Add salt and
peas.  Add two cups of boiling water and stir for 2 minutes.  (Switch
off the stove as soon as the water is poured.)
Cover the vessel for 4 minutes.  Add lime if needed. 

(12 puffs)

This is a local Karnataka speciality.

1 Ready to use pastry roll (Pepperidge farms)
Mixed Vegetables. ( potatoes, peas may be added)
to taste  Masala
Green Chilies
to taste Salt

Cook a vegetable mix with potatoes, peas, green chilies and lots of
Masala.  Check for salt, before you stuff it in the pastry roll; no way
to rectify it later. 

Thaw the roll for about 10 minutes before unfolding. 

After the pastry roll has thawed, open it out on a flat sheet and roll
it with a pin to make it a little thinner.  The pastry sheet would now
be about 12" x 12". 

Cut the sheet into 6 pieces. 

Place about 2-3 Tbsp of the cooked vegetable onto the sheet and fold it
around it.  Seal all the corners, by pressing the sheets together and
applying a little water. 

Stick it into a pre-heated oven (350 $F^\circ$) for about 20-30 minutes
or until it browns.  Make sure that you flip it around every 5-10



This is my own recipe.

This recipe livens up ordinary cauliflower and potatoes into something
quite different.  The recipe shown here has spices that are not
necessary (like cloves and cardamom) or at least that's not how mom made
it at home, however it adds a nice touch. 

1            Large cauliflower 
3            Medium sized potatoes 
1/2          large  Onion  sliced thinly in long slices
1 tsp        Mustard seeds 
2 or 3 pods  Cardamom 
1 tsp        Coriander
1 tsp        Cumin seeds 
1/2 tsp      Turmeric 
1            Bayleaf 
3            Cloves 
3 tblsp      Vegetable Oil 

Start boiling the potatoes in a saucepan.  Let them boil for at least 15
minutes.  After they are done, turn off the heat and let them stand in
the water. 

Cut the cauliflower into small bite sized pieces (roughly 1" cubes),
throwing away most of the stem pieces.  Wash and drain in a collander. 

While the potatoes are cooking, heat the oil in a wide skillet until it
is very hot.  Add the mustard seeds and wait until they start popping. 
Add bay leaves, cardamom and cloves. 

Mix around for a while and then add onions.  Wait until the onion starts
to turn before adding the rest of the spices (except for turmeric). 
Put the cauliflower in the skillet and fry in the oil and spices for 2
minutes.  While the cauliflower is frying, cut up the potatoes into bite
sized pieces and add to the skillet.  Add turmeric and stir. 
Continue stirring the vegetables under medium heat for another couple of
minutes.  Add 1/2 cup of water and reduce heat to low.  Cover skillet
and let cook for 5 minutes. 
Check tenderness of vegetables.  If they are still too hard, add another
1/4 cup of water and cover again for 5 minutes. 
Salt to taste and serve.

This recipe is named after Bill Chiles and Jim Muller both of whom liked
my concoctions well enough that I started cooking this a lot.  This is a
real simple way of making chick peas.  It barely takes 15 minutes and
the result is quite delicious.  Ask Jim and Bill. 

1 can        Chick peas (also called garbanzo beans) 
             (Progresso is a good brand.)
1            large Onion chopped finely
2            medium sized  Potatoes (optional)
1 tsp        Mustard seeds 
2 or 3 pods  Cardamom 
1 tsp        Coriander 
1 tsp        Cumin seeds 
1 tblsp      Garam Masala 
Vegetable Oil 

If you are using the potatoes, start boiling them in a saucepan.  Let
them boil for at least 15 minutes.  After they are done, turn off the
heat and let them stand in the water. 
While the potatoes are cooking, heat the oil in a wide skillet until it
is very hot.  Add the mustard seeds and wait until they start popping. 
Add bay leaves, cardamom and cloves. 
Mix around for a while and then add onions.  Waituntill the onion starts
to turn golden before adding the rest of the spices (except for the
Garam Masala). 
Add chick-peas with all the liquid.  Cut up the potatoes into bite sized
pieces and add to the skillet.  Add Garam Masala. 
Continue stirring the chick-peas under medium heat for 5-7 minutes
without covering. 
Check the tenderness of the potatoes.  If they are still too hard, add
another 1/4 cup of water and cook for another couple of minutes.
Salt to taste and serve.

(Serves 6)

This recipe is mostly Madhur Jaffrey's, although I don't follow it to
the letter when I cook anymore.  I like to serve the beans a little
crunchier than you would find in an indian home, so I don't cook it as
much in the end.  It definitely warrants experimentation.  This recipe
is guaranteed to spice up an ordinary meal.  It also goes well with
plain rice and meat or chicken that has been prepared simply. 

1 1/2 lb.  Green beans (Trim the ends and then cut the beans in half 
1 1/2"     long and Fresh ginger (Peel and chop coarsely.) 1" thick piece 
10 cloves  Garlic peeled
1 cup      Water
4 tblsp    Vegetable oil
3 tsp      Whole cumin seeds
2 tsp      Ground coriander seeds
2          medium Tomatoes, peeled (put tomatoes in very hot water for a 
           few seconds, peel off the skin and finely chop.)
to taste   Salt 
Freshly ground pepper
3 tblsp    Lemon juice (or to taste)

Put ginger and garlic into a food processor and add 1/2 cup water. 
Blend until fairly smooth. 
Heat the oil in a wide, heavy saucepan over a medium flame.  When hot,
put in the cumin seeds.  Stir for half a minute.  Pour in the
ginger-garlic paste.  Stir and cook for about two minutes.  Put in the
coriander and stir a few times. 
Put in the chopped tomatoes.  Stir and cook for 2 minutes while mashing
the tomato pieces with the back of a slotted spoon.  Put in the beans
and salt and one cup of water and simmer them.  Cover, turn heat to low
and cook for 8-10 minutes or until the beans are tender. 
Remove the cover.  Add the lemon juice and a generous amount of freshly
ground pepper. 
Turn up the heat and boil away the remaining liquid, stirring the beans
gently as you do so. 


Recipe from Sriram

2 cups     Vegetables
2          Onions cut length-wise
2          Green chilies cut length-wise
1 tsp      Coriander powder 
1 1/4 tsp  Salt 
one pinch  Turmeric powder
1/2"       Cinnamon stick
2          Cloves 
2          Cardamom 
2 tblsp    Coconut powder 
1 tsp      Khus-Khus (poppy seeds) 
1/4 tsp    (3 cloves)  Garlic 
1/4 tsp    powder (or 1/2" fresh)  Ginger 

Put a reasonable sized vessel on the range and heat oil.  Add cinnamon,
cloves and cardamom and fry for 2-3 minutes.  Add onions and green
chilies and fry till onions turn brown.  Add garlic + ginger paste and
fry for a minute or so.  Add vegetables and fry for about 3 minutes. 
Add Water (about a cup or two).  Let the vegetables + turmeric powder
If you are using canned or frozen vegetables skip the above step.
Add coconut paste, khus-khus, salt and wait until cooked.  
(Note: Cook on low heat.)

Recipe from Sriram, 1985

1 cup        Vegetables 
1/4-1/2 tsp  Coriander powder 
1/8-1/4 tsp  Chili powder 
1/8-1/4 tsp  Garlic powder 
1 tsp        Salt 
1            large Onion 
1/4-1/2 tsp  Mustard seeds 
1/8 tsp      Urad Dal 
1/4-1/2 cup  Tomatoes-crushed 

Mix the garlic, coriander and the chili powder along with salt and place
it aside. 

Pour about 2 tablespoons of oil in a pan and heat.  Add mustard seeds
and urad dal.  The mustard seeds will split and the oil may spill.  Be
careful when you are doing this.  Wait until the mustard seeds stop
making any noise.  Add onions and fry until the onions turn brown.  Add
the vegetables, the mixture of step 1 and the crushed tomatoes. 

Fry for about 5 minutes, if you are using canned vegetables.  Otherwise
cover the pan and let the vegetables cook.  (This might take about 10-15

Recipe from Sriram

2          large ones  Green Pepper
1/4 tsp    Chili powder
1/8 tsp    Turmeric powder
1/2 tsp    Dhania powder
1 tblsp    Coconut flakes
1 tsp      Khus Khus (poppy seeds) 
1          small bunch Fresh Coriander leaves
2          small Tomatoes 
2          Onions
2 tblsp    Oil
1          small piece Vadium (Vadium is a combination of various spices)
1 1/4 tsp  Salt 

Cut the green peppers, onion and tomatoes lengthwise.  Grind
chili-powder, turmeric, dhania powder, coconut and poppy seeds. 

Heat oil and add vadium.  When vadium turns brown, add onions and fry
for 4 minutes.  Add tomatoes and fry for 2 minutes.  Add green pepper
and Masala.  Add coriander leaves. 
Cook on low heat (should take around 15 minutes). 

(4-6 Servings)

4       medium size Potatoes
2 t     Cumin seeds
1 t     Salt
2 t     Mango powder
1/4 t   Hot pepper
2 t     Garam Masala
Oil (to fill pan to 2")

Boil potatoes until cooked but not overdone.  Peel and cut into 1/2"

Heat oil very hot, add and brown cumin seeds.  Add potatoes and fry
until they are golden brown.  Add the remaining ingredients, and fry for
2-3 minutes or more.  Remove from oil with a slotted spoon. 

Serve hot. 

Tips: Use enough oil so that the potatoes will not need to be stirred
often.  This avoids breaking them up. 

(Serves 6)

1 lb      okra 
2         small Onions 
2         small Tomatoes  
1/4 t     Turmeric 
to taste  Salt 
Red pepper (optional) 
Oil for frying

Wash the okra and dry it thoroughly.  Cut off the heads and cut into
small circles.  Chop the onions and tomatoes separately.  Deep fry the
okra until very brown.  Remove from heat and set aside.  Pour out some

Add turmeric to hot oil. Add the onions and fry until golden brown.
Add the fried okra, salt, pepper, and tomatoes.

Cover and bake at 250 deg F for 15 minutes. 


1 1/2 pints  Milk
1/2 t        White vinegar  AND
1/2 t        Lemon juice  OR
1 c          Yogurt

Heat milk and stir constantly to prevent a layer of cream from forming
on the top.  Remove from heat when it boils and slowly add white vinegar
and lemon juice or yogurt.  This sours the milk.  Strain through a
muslin cloth or a double layer of cheese cloth and squeeze out the whey

Hang to drip dry for 2-3 hours (or overnight).  Then lay out the cheese
in a rectangle in a tray and place a weight (the more the better, but at
least 10 lbs) on it for 3/4 hour. 

Cut it into whatever shape you like. 


2           Onions  
2           Tomatoes
4 cloves    Garlic       
1/2 packet  frozen Peas
1" cube     Ginger       
1/4 t       Turmeric
to taste    Salt 
to taste    Pepper       
1/2 t       Garam Masala
2 c         Water

Cut paneer in 1" cubes and deep fry.  Make Masala with onion, garlic,
ginger, and tomatoes.  Season and add turmeric.  Add peas and paneer. 

(Serves 6)

100 g      Paneer (or cottage cheese)
2 teacups  Mixed boiled vegetables
           (carrots, french beans, green peas, potatoes)
3          Tomatoes
2          Onions
1 t        Ginger and garlic paste
1 1/2 t    Chili powder
1/2 t      Turmeric powder
2 t        Coriander powder
1 t        Garam Masala
1 teacup   Milk
3 t        Fresh cream
3 t        Ghee 
to taste   Salt
Ghee for deep frying

Grate the onions.  Put the tomatoes in hot water.  After 10 minutes take
off the skin and chop.  Cut the paneer into small pieces and deep fry in

Heat oil in a vessel and fry the onions for a few minutes.  Add the
ginger and garlic paste, and fry for 1/2 minute.  Add the chopped
tomatoes, turmeric powder, coriander powder and chili powder, Garam
Masala and salt.  Fry for at least 3-4 minutes.  Add the boiled
vegetables, milk, cream and fried paneer pieces.  Cook for a few

Serve hot decorated with silver foil. 



1         medium Cauliflower    
2         medium Potatoes
1         Onion  
1         Tomato
1 clove   Garlic
1" piece  Ginger
pinch     Turmeric 
to taste  Salt
to taste  Pepper
to taste  Garam Masala

Make Masala with onion, garlic, ginger, and tomatoes.  Add turmeric and
spices.  Break the cauliflower in flowerettes and cut the potatoes into
cubes (8 pieces each).  Add both to Masala and lower heat to simmer. 
Cover the pot until the cauliflower and potatoes are coated. 

(Serves 4 to 6)

2 lb     Eggplant   
4        medium Tomatoes
3 t      Fresh chopped coriander
1/2 c    Ghee
1/2 c    Finely chopped onion

Preheat oven to 450 deg F.  Bake in the middle level of the oven for 1
hour or until very tender.  While they are still warm, peel and crush
the eggplants. 

Heat oil and fry onions until soft and clear.  Do not brown.  Add the
tomatoes and fry for 2 minutes.  Add the eggplant and stir until almost
all liquid disappears and the mixture leaves the side.  Place into a
bowl, sprinkle on coriander and serve at once. 


1/2 lb    Mushrooms
1         large Onion
1/4 t     Turmeric
to taste  Salt 
to taste  Chili 
2         large Tomatoes

Wash and finely slice mushrooms.  Slice onion fine.  Heat oil and add
turmeric and onions.  Fry until soft.  Add the sliced tomatoes and cook
for 3 minutes, stirring all the time.  Add the mushrooms, cover and
simmer for 15-20 minutes.  Remove cover and dry out all the water. 
Serve hot. 


This chapter needs more recipes about Dals.  For now, I only have a
recipe for 'sambar' a thin dal recipe from South India.  This is
typically served with idlis or plain rice.  Idlis are hard to make and I
haven't been able to find a satisfactory recipe for them to date. 


Recipe from Sriram

1 cup     Toor Dal
1 tsp     Tamarind
3 tsp     Salt
a pinch   Turmeric
2 tsp     Channa Dal
3 tsp     Dhania seeds
1 pinch   Hing
3         Red chilies
1/4 cup   Grated coconut 
1 tsp     Mustard
10        Coriander leaves
1         Green peppers cut into pieces
1         Onion chopped
1         Tomato cut into pieces

Boil the toor dal with 3 cups of water.

Fry channa dal, dhania seeds, hing, and red chilies for a few minutes,
and then fry them with the grated coconut.  Grind the above mixture with
Fry the green pepper in oil for a few minutes.  Boil the tamarind paste,
water, salt, turmeric, tomato and vegetables.  

Add ???  3 ???  and cook for about 5 minutes.  Add boiled dal and bring
it to a boil

In the meantime fry the mustard seeds and onion. 
Add the above ingredients & coriander leaves to the mixture. 

(Serves 4)

1 c        Dal (Moong - yellow, or masur - pink) 
3 1/2 c    Water
to taste   Salt 
to taste   Pepper   
1/4 tsp    Turmeric
2 cloves   Garlic
1" piece   Ginger
1          small Onion
2-3 Tblsp  Ghee (Can be replaced by butter)
1 t        Cumin seed

Wash the dal and drain it.  Boil water and add the dal, salt, pepper,
turmeric, finely chopped ginger, and garlic.  Cover the pot and simmer
for 20 minutes. 

When done, heat the ghee, add the cumin and fry until golden brown.  Add
thinly sliced onions.  Fry until crisp and brown.  You may add paprika
and finely chopped tomatoes to the above for color (Pour over the dal
and serve). 


1 c         Urad or Mah dal
1" piece    Ginger
12 cloves   Garlic
to taste    Salt    
2-3 Tblsp   Ghee (Can be replaced by butter)
to taste    Green chili (optional)
to taste    Garam Masala
1/4 t       Turmeric

Clean, wash and add the dal to boiling water.  Add turmeric, salt, half
of the finely chopped ginger, garlic and cook on medium heat for 2-3
hours or pressure cook at 15psi for 1/2 hour.  Uncover, cook further in
same pan on low heat for 1/2 hour, stir and mash every now and then
until a creamy consistency is achieved. 

Heat the ghee, add remaining ginger, stir, add sliced onions, chili, and
fry until golden brown.  Add cumin or coriander (optional).  Pour over
dal just before serving. 

(Serves 6 - 8)

2 c       Red kidney beans
3 qt      Water
1 t       Turmeric
1 T       Salt
1/4 c     Oil
1 c       Onion, Chopped
1" piece  Ginger, chopped 
1 t       Garam Masala
3         Chopped tomatoes
Coriander leaves for garnish

Wash beans and boil for 2-3 hours or 1/2 hour in a pressure cooker.  In
the meantime make Masala of onions, garlic, ginger and tomato as in
chicken curry.  Add to the beans and cook again until most of the liquid
dries up and the beans are soft and thoroughly cooked.  Garnish with
coriander leaves and serve. 


8 oz       Garbanzo beans        
to taste   Green chili (optional)
12 cloves  Garlic
2" piece   Ginger
to taste   Pepper
1          large Cardamom
6          Cloves
1"         Cinnamon stick
to taste   Salt
4 oz       Oil
Mango      powder
3          Onions
Dried pomegranate seeds
4          Tomatoes

Clean, wash and soak the beans overnight.  Boil them in the same water
with salt, 1 small finely chopped onion, 4 cloves garlic, 4 large
cardamom, a 1" piece of ginger and 6 cloves.  Simmer in pan about an
hour or until tender, or pressure cook for 7 minutes at 15 psi. 

Heat oil.  Fry thinly sliced remaining onions and cloves of garlic. 
Cook until mixture browns and dries up.  Add finely chopped tomatoes and
cook 4-5 minutes more. 

Add the beans and cook for 10 minutes more.  Add the mango powder and
pomegranate seeds, grated ginger and simmer over low heat for 15-20

Before serving, pour 1 oz. (2 T) sizzling ghee over the beans.



Recipe from Sriram, 1985

2         large Onions cut lengthwise
2         large Chilies cut lengthwise
2 c       Basmathi rice (about 1/2 kg. (1 kilogram = 2.2lbs))
1         large Tomato (cut into small pieces)
10-15     Coriander leaves
5         Mint leaves
1 clove   Garlic 
1" piece  Ginger 
1/2 cup   Coconut powder
3 tsp     Salt
3-4 	  Cloves
2  	  Cardamom
1         Bay leaf
1"        Cinnamon stick
1 c       Yogurt
2 tblsp   Butter
1 lb.	  Boneless chicken

Heat vessel with butter.  Fry bay leaves, cloves, cardamom and cinnamon. 
Put onions and chilies in vessel and fry on low heat until onions turn
brown.  Add ginger + garlic paste and fry until oil separates.  Add
tomato and fry for 1 minute.  Add chicken + salt + yogurt and fry for
one minute.  Add mint + coriander leaves.  Cover and cook until the
gravy becomes semi-solid. 
Cook rice in a separate vessel.  Put rice into chicken and mix (It is
advisable to cook rice about 3/4 ths and then let it cook with the
chicken).  Remove and serve (Will serve about 4 hungry grad.  students.)


>From Sriram, 1985

1 c           Rice (Preferably Basmathi rice)
1/3 c         Tomato puree
1             large Onion
1 c           Vegetables (preferably peas and carrots)
1/4-1/2 tsp   Coriander powder
              (also called dhania powder) 
1/8-1/4 tsp   Garlic powder or 
1 1/2 cloves  garlic 
1/8-1/4 tsp   Ginger powder
1/4" piece    Ginger 
1/8-1/4 tsp   Chili powder
1             Green chili cut into small pieces
1-2 pieces    Cardamom
1 piece       Cloves
1/4" stick    or 1/8 tsp powder Cinnamon
1             Bay leaf
1 tsp         Salt
1 tsp         Coriander leaves (if needed)

  Clean the rice with water and set aside.  Cut the onions length wise. 
Fry the onions and cardamom in butter for about 4 minutes.  If you are
using green chili, then add the chili.  Add bay leaf, cloves, cinnamon
and fry until the onions turn golden brown (This will probably take
another 4-5 minutes).  Add the garlic and ginger paste (preferably
prepared from fresh ginger and garlic).  Add dhania powder and chili
powder (if green chili was not added before).  Add the tomato paste and
one cup of water (you have to experiment with the quantity of water
needed.  I found 1- 1/2 cups to be optimal) and bring the mixture to
boil. Add the vegetables, rice and salt. If you like coconut, add 1/4
cup of coconut flakes. 
Reduce the flame and cover the vessel.  After about 4 minutes, stir the
mixture.  Cover the lid again and wait until cooked (might take about
10-15 minutes).  Sprinkle on the coriander leaves in the end. 

Recipe from Sriram, 1985

This recipe is slightly spicier than the previous one. 

1 c         Rice
1 1/2 c     Water
1 c         Vegetables
1/2"        Cinnamon stick
2           Cloves
2           Cardamom
1 1/4 tsp   Salt
1/8 tsp     Turmeric powder
1 tsp       Dhania powder
2           Chilies or 1/4 tsp powder
1/2 can     or 1 lb. (16 oz)  Tomatoes
1/2 cup     Coconut
1 bunch     Coriander leaves
4 cloves    Garlic
1/2" piece  Ginger (made into a paste)
2 tblsp     Butter
1           Onion cut lengthwise

Wash the rice and drain the water.  Extract one cup of water from
tomatoes.  Pour the butter into a vessel and heat.  Add cinnamon,
cardamom and cloves.  Add onions and chilies and fry until onions turn
golden brown.  Add ginger + garlic paste and turmeric powder paste and
fry until you get a nice smell.  Now pour in the tomato water + 1 cup
water.  Add coconut, coriander powder (Dhania powder), salt and let boil
Add rice + coriander leaves + vegetables.  Reduce to low heat and let
the rice cook. 


2 c    Rice
4 c    Water
6 T    Ghee
1 t    Saffron threads (or less)
2 T    Hot water
1 c    Sliced onion
1      small Cinnamon stick - splintered
4      Bay leaves
4      large Black cardamoms
1 T    Cumin seed
4      Cloves
2 t    Salt

Soak saffron in hot water.  Wash and soak rice in 3 c water (optional). 
Heat ghee and fry onions and then remove and keep aside.  Add cinnamon,
cumin seeds, cardamoms, cloves and salt.  Wait 1 minute and then add the
bay leaves and 1/2 the onions.  Drain the rice and reserve the water. 
Add the rice grains and stir for 4-5 minutes until all the water
evaporates and the grains of rice are coated with oil.  Add the water
and bring to a boil.  Add saffron and its water and pressure cook at 15
psi.  Remove from the heat and allow the pressure to drop by itself. 


1 c      Basmathi rice
1 3/4 c  Water
1/4 c    Oil
1        small Finely sliced onion
6        Cloves
1"       Cinnamon stick
1 t      Salt 
1/2 t    Cumin seed

For Mixing with rice before serving:

A) 1/4 c frozen peas (boiled), salt, 6 drops green food coloring mixed
   with 1 t water. 

B) 1/4 c diced tomatoes, 1/4 t red pepper, salt, Garam Masala, 6 drops
   red food coloring mixed in 2 t water. 

1         Thinly sliced onion
2 1/4 c   Ghee
1 oz      Almonds
1 oz      Cashew nuts
1 1/2 oz  Golden raisins
1 oz      Pistachio nuts
1" piece  Ginger thinly sliced 
1         Green chili (optional)
1         Hard boiled egg

Clean, wash, and soak rice in 1 3/4 c water for pressure cooking, or in
2 cups of water for pan cooking.  Heat oil and fry the onions.  Add
whole spices.  Fry 1 minute.  Add rice and fry for 2/3 minutes to coat
the rice grains with oil.  Add the water which the rice was soaking in. 
Pressure cook, building up the pressure to 15 psi and let drop, OR cook
in a pan bringing to full boil then down to a simmer followed by 20
minutes of cooking until the rice is done. 

Divide rice into three parts.  Thoroughly mix A with one part and B with
another.  Leave the last part plain.  Keep rice separate and warm in the

(C) Meanwhile fry the onion until it is crisp.  Remove and fry almonds,
cashew nuts, pistachios, raisins, ginger and chili.  Chop egg and
sprinkle with salt.  Keep warm until required. 

To serve, place onions, nuts, chopped egg and all of (C) in a dish and
spread the three batches of rice in clumps above it aesthetically. 



Recipe from Sriram, 1985

1/2 kg   = 1.1 lb.  Prawns
2        Onions diced into small pieces
1/4"     Cinnamon stick
1/4 tsp  Chili powder
1/2 tsp  Dhania powder
1/4 tsp  Garlic powder
1/2 tsp  ginger powder
1 bunch  Fresh coriander
1 tsp    Salt
1/4 tsp  Turmeric powder
1 tblsp  Oil

Clean the prawns and squeeze out the water.  Add chili, dhania, garlic,
ginger, turmeric powder, salt and mix well.  Boil prawns on low heat. 
Add 1 teaspoon of oil to the boiling prawns.  When water evaporates and
the prawns are dry remove from the stove.  Heat the oil and put in the
cinnamon.  Add prawns and fry for 2 minutes.  Add onions and fry until
they turn brown.  Sprinkle on coriander leaves, remove from the heat and


4 lb      Sole, flounder, rock cod, or any other white whole fish
8 cloves  Garlic
3         Hot chilies (optional) (or cayenne)
1" piece  Ginger
1         medium bunch Coriander
1 T       Coriander seeds
1 t       Brown sugar
1 t       Turmeric
1/2 t     Black mustard
1/2 t     Fenugreek seeds
1 T       Salt
1/2 c     Lemon juice
1/2 c     Vegetable oil
2 c       Chopped onion
1 c       Chopped tomato
1/2 t     Garam Masala

Preheat oven to 400 deg F.  Wash and pat fish dry.  Sprinkle 1 t salt
inside and set aside.  Blend garlic, chili, ginger, 1/2 the coriander,
coriander seeds, brown sugar, turmeric, mustard seeds, fenugreek seeds,
salt and lemon juice until it all becomes a smooth paste (Add some water
if needed). 

Fry onions until they are soft and golden brown.  Add the blended Masala
and cook until most of the liquid is gone, and it starts to leave the
sides of the pan.  Add the tomatoes and Garam Masala.  Fry for 2 minutes
more and remove. 

Coat one side of fish, stuff 1 1/2 cups inside.  Close opening, spread
the rest of the Masala over it.  Cover tightly and bake for about 25
minutes.  Grill for 1-2 minutes in the broiler, and sprinkle on the
remaining coriander.  Serve. 



This recipe is taken from Madhur Jaffrey's book

1" piece     Ginger
8-9 cloves   Garlic
6 tblsp      Blanched Almonds
7 tblsp      Vegetable oil
1"           Cinnamon stick
2            Bay leaves
5            Cloves
10 pods      Cardamom
2            medium Onions (cut into small pieces)
2 tsp        Ground cumin seeds
1/8-1/2 tsp  Red pepper
7 tblsp      Yogurt
1            small carton  Whipped Cream
1/4 tsp      Garam Masala
2-2 1/2 lbs  Chicken boneless (2 trays of holy farms)
2 1/2 tsp    Salt
one bunch    Coriander leaves

Grind the ginger, garlic, and almonds with water.  Heat oil in a
non-stick pan, and fry the chicken until it turns golden brown.  Keep it
aside and drain the oil.  Heat some oil and add the cardamom, bay leaves
and cloves and fry until the bay leaves turn brown.  Add the onions and
fry for a few minutes. 
Pour the paste from the blender and fry for a couple of minutes until
the oil separates.  Add 1 tablespoon of yogurt and fry for 30 seconds. 
Keep adding tablespoons of yogurt and fry until you get a consistent
mixture.  Add the chicken, whipped cream and salt and cook gently (low
heat) for 20 minutes.  Add Garam Masala and coriander leaves and cook
for another 10 minutes. 

Recipe from Sriram, 1985

1            Tray chicken
1            Chopped onion
1 small can  Tomato paste 
1            Red Chili
2            Cloves
2            Cardamom
1/2"         Cinnamon stick
1            Bay leaf
1 carton     Light whipping cream
1 tsp        Dhania powder
1/2 tsp      Cumin powder
1 tsp        Garam Masala
1-1 1/4 tsp  Chili powder
1/2" piece   Ginger made into a paste
6 cloves     Garlic (made into paste)
Fresh coriander
to taste     Salt

Heat oil.  Add red chili, cloves, cardamom, cinnamon stick, and bay
leaf, and cook until the bay leaf turns golden brown.  Add the onion and
fry for two minutes.  Add the ginger garlic paste and fry for 4 - 6
minute.  Add the chicken and fry for 5 minutes.  Sprinkle in chili,
dhania powder, cumin powder and turmeric. 
Cover chicken + salt (add water if needed) and cook for around 15
minutes until 3/4 cooked.  Add can of tomato paste and cook on low heat. 
Just before removing, add the whipping cream and cook for a few minutes. 
Add Garam Masala and coriander leaves Remove after a couple of minutes. 


My own, mostly from mom's but synthesized with recipes from other

1 lb        Chicken-drumsticks, thighs, breast pieces
1           small carton  Plain yogurt
2           medium Onions very finely chopped
4 tbl       Vegetable oil
2           Cloves
1/2 tsp     Mustard powder
2 pods      Cardamom
1/2 tsp     Cumin powder
1 tsp       Garam Masala
1 tsp       Chili Powder
1/2" piece  Ginger 
4 cloves    Garlic 
1/3 tsp     Coriander Seeds 
to taste    Salt 
1/2 tsp     Freshly ground pepper 

Remove fat from the chicken and then salt and pepper it.  Sprinkle with
chili powder.  Add yogurt and mix well until the chicken is covered
liberally with yogurt.  Use your hands.  Set aside for 1 hour before
cooking.  If kept in the refrigerator, set aside for at least 4 hours. 
Heat oil in a large heavy pan.  When oil is hot, add mustard seeds, if
you are using them.  Add cloves, cardamom, and coriander seeds and fry
for 30 seconds.  Add the onion and fry for two minutes until the onion
beings to turn brown.  Lower heat to medium.  Add the ginger and garlic
paste and fry for 4-6 minutes.  Add mustard powder, if using it, add
Garam Masala, and add cumin powder. 
Brush excess yogurt off the chicken and put it in a large pot.  Add
ingredients from the frying pan.  Cook uncovered over high heat for 4
minutes.  Reduce heat to low and cover.  Cook for 25 minutes or until
the chicken is tender, stirring every 5 minutes. 

Important note: 
When chicken is cooked with a cover on the pot, it releases water that
becomes a part of the sauce.  If after 10 minutes, there isn't enough
sauce in the pot, add 1/4 cup water.  Conversely, if there is too much
liquid in the pot, cook uncovered until the liquid evaporates. 

There are several variations to the above recipe:

1.) Leave out the yogurt.  Add 1/4 cup of water just before turning the
heat to low and covering the pot. 
2.) Boil two potatoes for 10 minutes before slicing them thinly.  Add
sliced potatoes to the pot when you start cooking the chicken. 
3.) This variation is usually called "Malai Chicken" or literally
"creamy" chicken.  Leave out the yogurt.  When the chicken is 3/4 done,
add one small can of tomato paste.  Just before removing add a small
carton of whipping cream, and cook for a few minutes. 

(4-6 Servings)

2-2 1/2 lb   Skinned chicken
1 t          Garam Masala
3 t          Salt
1 c          Finely chopped tomato
1/4 c        Vegetable oil
1/2 c        Water
1 1/2 c      Finely chopped onion
1 1/2 t      Fresh ginger, chopped
1 t          Finely chopped garlic
1 t          Vinegar
1            Dried chili (optional)

Cut chicken, separate legs and thighs, back and split breast.  Heat oil
over high heat.  Add onions and fry until golden brown.  Take care not
to burn them.  Add garlic, ginger and tomatoes.  Fry until a smooth
paste is obtained.  Add chicken, add water, bring to a boil, and add
salt.  Cover pot and lower heat.  Add chili to make it hot if desired. 
Stir constantly to avoid burning and coat the chicken pieces evenly. 

After the chicken is done, add vinegar and cook for another 5 minutes on
very low heat.  Sprinkle on Garam Masala and serve. 

(2-3 Servings)

6 pieces    Thawed chicken, skinned
2 tsp       Ground Coriander
2 tsp       Masala (Tandoori paste is available)
to taste    Red pepper powder
Dash        Garlic powder
to taste    Salt
1 tsp       Ground jeera
Soy sauce (or yogurt)
(needed only if tandoori masala is used)

If you are using the ready made tandoori paste then life is a lot
easier.  Replace all occurences of masala and soy sauce (or yogurt) with
the tandoori paste. 

Take the chicken and make *deep* cuts in it (so that the Masalas seeps
in quickly).  If you are using soy sauce as the base, put some on the
chicken pieces and let it seep in the cuts. 

Rub in the Masalas as a mixture or one at a time.  The idea is to let
the Masalas seep in the cuts with the soy sauce.  You can leave it for
little while to seep in. 

If you are using yogurt, you'll get a more authentic taste since the
original TC is after all marinated in it.  In this case, mix the Masalas
in the yogurt first and then rub the stuff into the chicken cuts as
before.  The yogurt tends to leave a considerable amount of water
behind.  DON'T THROW THIS AWAY.  Let it evaporate in the oven with the
chicken.  This will keep the pieces from getting dry if over-cooked.  I
have not faced the same problem with the soy sauce version (of dry

Cook the chicken until it starts turning brown.  and the cuts you made
start "expanding."
You may use any other interesting sauce as the base.  Some previous
experiences of my own are: Teriyaki (my Japaani-tandoori), Oriental
sauce (my supermarket-tandoori). 


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