1 large eggplant–1 to 1 1/2 pounds, tip cut off and cut into 1″ cubes
1 1/2 T black mustard seeds, powdered in a coffee grinder
1 C+ water
1/4 t cayenne pepper
4-5 T mustard oil
1 T panch pharon mix (equal parts of whole cumin, fennel, fenugreek,
mustard, kalunji seeds)
1 C yogurt
1 1/2 t salt
sprinkle black pepper, cardamon powder (optional)

Soak ground mustard seed and cayenne in one cup of water. Cut up eggplant
into cubes. Heat mustard oil, put in panch pharon mix and after a few seconds
add the black mustard/cayenne water. This will splatter so have a cover
ready. Add eggplant and cook. You will probably need to add additional water
as the eggplant cooks to keep its level about the same, perhaps another cup. Cover it for the last
ten minutes.

When the eggplant is cooked add a cup of yogurt and the salt, mix and heat up
yogurt, but do not boil.

Sprinkle a tiny bit of black pepper and cardamon over the top if you want.

This dish also tastes good cold the next day.

Variation: Anasua Munshi tells me that in his grandmother’s village they
make this without the yogurt, substituting green chillis for cayenne and using
only fennel for the panch pharon mixture.

1 cup Toor dal* *toor dal is also known as toovar dal
1/2″ piece ginger
4 green chilies
2 cloves garlic
1 small onion
1 handful cillantro leaves (optional)

For Curry:
4 cup buttermilk or yoghurt
4 green chilies, finely chopped
1 ” piece ginger, grated or finely chopped
1 teasp. each ground coriander, cumin, channa dal [roasted if desired]
1/4 teaspoon fenugreek
1/2 teaspoon turmeric
1/4 cup, approx.desiccated unsweetened coconut, ground if desired

For flavored oil:
2 tablespoon oil
1/2 teaspoon black mustard seeds
a few curry leaves

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1. Wash and soak toor dal for a few hours. Drain and grind to a course
paste along with onion, ginger, garlic, and chilies. (I do this by
chopping the large ingredients and blending with the dal in batches.
Add enough water so the blender pastes, but not so much that it turns to
watery mush.) Mix in salt and (optionally) cillantro leaves. Form into
balls and steam 20 minutes. Remove from heat and cool balls. They will
obtain a somewhat rubbery texture as they cool.

2. Gently heat buttermilk/yogurt in a pan. Add spices (ground coriander,
cumin, channa dal, fenugreek, turmeric) and enough dried coconut to give
a nice flavor and slightly thicken the sauce. (I add all these
ingredients to a coffee grinder and grind to a powder.) Add ginger and
chilies. Add salt to taste. Adjust spices. It will taste like it’s
missing something until you add the flavored oil.

3. Carefully place kofta balls into sauce.

4. Heat a little oil in a separate frying pan over medium heat, add mustard
seeds and curry leaves. When mustard seeds stop bursting, add oil into
the curry. You may want to partially cover pan to prevent seeds from
popping grease all over your kitchen.

If you use non-fat yogurt, there is only 2 T oil in the whole dish!

Enjoy.

1 1/2 C red lentils
3 1/2 C water
6 serrano chilies (or 3 jalepeno?), either whole or sliced in
quarters
1/4 t turmeric, or more to taste
1 1/2 t salt

4 T ghee, butter or vegetable oil
1 C minced onions
1 C chopped tomatoes
1 T grated fresh ginger

2 T ghee or vegetable oil
1 T panch phanon mix
4 dried small red chilies
1-3 cloves garlic

There are three basic steps to this recipe: cooking the lentils in water,
making a tomato/onion/ginger mush, and making a spiced oil.

1. Rinse lentils well, add water, serrano chilies, turmeric and salt.
Bring carefully to boil and cook over low to medium heat, partially
covered, for 25 minutes. Cover and cook another 10 minutes. Adjust
salt.

2. While lentils are cooking, cook onions in a frying pan in the oil until
they are golden brown (approximately 10 minutes), stirring constantly.
Add tomatoes and ginger and continue cooking until the tomatoes
decompose into a delicious and fragrant mush (approximately 8 minutes.)
Stir constantly so that tomato mixture doesn’t stick. Turn heat to low
if necessary.

3. Scrape out this mush into the lentils and stir it in. Let lentils sit
while you make the spiced oil.

4. Do a quick rinse of the frying pan, without soap, and dry thoroughly.
Add the remaining 2T oil and heat over medium high heat. When oil is
hot add panch phanon mix and heat until the seeds begin to pop, about 15
seconds. Add red chilies and fry for another 15 seconds, until they
turn a little darker. Turn off heat and add the crushed garlic and let
sizzle for about 30 seconds. Stir this mixture into the lentil/tomato
mixture and serve with rice. Adjust salt.

—————
Using ghee changes the taste compared with oil. I prefer it for step 4. It
tastes good either way though.

4 tablespoons ghee (clarified butter) / butter
1 cup(s) semolina (or quick cream of wheat)
1 teaspoon(s) each of mustard and cumin seeds
1 sprig(s) curry leaves
1 teaspoon(s) ginger chopped
2 green chilli(es) slit / chopped
2 onion(s) sliced finely
1 large tomato(es) chopped
4 tablespoons coriander leaves
2 tablespoon(s) grated coconut if available
2 cup(s) hot water
salt to taste
fried cashewnuts to garnish

Heat half of the ghee (clarified butter) in a pan. Fry semolina, stirring continuously, to a golden color on medium / low level for about 2 minute(s). Keep aside.
Heat the remaining ghee (clarified butter) in a pan. Toss in the mustard seeds followed by the cumin seeds and fry till the seeds splutter fully. Add the curry leaves, ginger, green chillies and onions. Stir fry on medium level for about 3 minutes or till the onions are transparent and soft.
Add the chopped tomatoes and fry on medium level for about 3 minutes or till they are soft and cooked. Add half of the coriander leaves (reserving the rest for garnishing) and fry briefly till they wilt.
Mix in the semolina and salt. Add the hot water to this and mix well. Add more hot water if the mixture is dry. Cover and cook on low heat for about 3 minutes or till the mixture is almost dry.
Garnish with fried cashewnuts, grated coconut and finely chopped coriander leaves

TIPS:

Ghee is very important to impart flavor to this dish. A combination of oil and ghee/butter can also be used.
Green chillies can be increased if desired.
It is better to heat more water than specified above in case it is required.
Serve hot with: Coconut Chutney (Nariyal Chutney)

3 cups rice (not basmati!), soaked overnight — room temp. water. 1 cup urad dal (a specific type of lentils avail. at Indian grocery stores— no substitution; other dals will not work like this)
Soaked separately overnight — room temp. water
Traditionally, stone grinders (huge mortars) and rolling pestles are used to grind the rice and the urad dal and motorized versions of those are now available at Indian elcetronic stores in D.C. A mixie
or a blender cuts the grains into fine pieces, but does not “mash” them like the stone grinders do. So there is a good deal of difference taste when you use a blender. But still, it is not bad at all if you make sure that you grind the rice really fine. Cover the rice with water just 1/2 “above the rice line in the blender.
Grind till Sssssmooth.
Grind the dal separately, with water that barely covers it. Grind a long time (be patient!), stirring once
in a while and grinding again. When
the dal is ground very well, and small air bubbles appear once you stop running the blender, it is enough. Add more water if necessary. But this should be very thick.
MIx the rice and the urad dal pastes, with 1/2 tsp salt.
Add one tablespoon beaten yogurt, and mix well.
Keep covered to let oit ferment fro at least 5 to 8 hrs or more. (Keep it close to a heater or in any warm place).

Once it has risen, stir briefly, and keep it oin the fridge.

You have the batter now.

Grease a griddle with plain sesame oil or peanut oil if you care about max. flavor; if not use veg. oil. The heat should be medium or slightly higher. When hot (a few drops of water will sizzle gently and disappear), using a metal ladle, pour one ladleful over the griddle; with quick and even and gentle strokes, spread the batter out
with the ladle as if you are drawing concentric circles on the batter. Do it either clockwise OR anticlockwise else you get lumps.
It takes a few tries believe me, and some of us who are trained well in this mess up occasioanlly. drizzle oil around edges, and on top. Once the bottom is cooked, turn it over, and cook the top. Be careful when using your spatula (metal preferred) to take it out to flip it.

This can be served with chilli-dal-spice powder and oil or ghee, coconut chutney, cilantro or mint chutney, onion chutney, or
red garlic chutney, and/or saambar. (If you want their recipes, email me) This is standard breakfast or supper fare for us, growing up in the south.

Else, as in your restaurant, make a filling as follows:

1. Take 2 large boiled potatoes, peel and mash coarsely.
2. Thinly slice one large red onion, 2 cloves of garlic (optional) and 3 or 4 green chillies.
3. Grate a 1″ piece of ginger.
4. Cut up a tomato if you want.
5. Take a sprig of curry leaves and chop them coarsely.
6. Heat some veg. oil, add some fennel seeds, and cummin seeds (1/2 tsp. each) 7. Add 1/2 tsp of black mustard seeds.
8. When they crackle, add the green chillies, ginger, garlic (if used), and onions and fry them with a little salt for a while till
onions are transparent. Add curry leaves.
9. Next add 1/2 pkt of frozen peas, tomatoes (if you choose), and fry for 5 minutes.
10. Add the potatoes, and more salt if desired. stir well till blended 11. Add some chopped cilantro if you want.

When making the dosai, spread the batter out as mentioned earlier, drizzle oil, and keep the skillet or griddle covered (any
cover will do as long as the dosai area is covered; just be sure the cover does not touch the dosai). In less than a minute, the dosai will be cooked with oil on the bottom, and its top will be cooked by the steam that is generated when you cover it. The color is now not the white of the batter but kinda dull; you’ll know)

Turn the heat down, place the cooled filling acrooss the center along the diagonal, and fold both sides overlappingly over it
to form a cylindrical shape. Increase the heat slightly, drizzle more oil, and cook both sides till golden.

Else, place the filling in the center, and fold from three sides, forming a triangle, overlapping and covering the filling.

Cook as above.

If you have left over batter, and really fermented, make “OOTHAPPAM”: Chop some onions, green chillies, and cilantro really well, mix with salt.Soon as you spread out the pancake, sprinkle the chopped stuff on top. Drizzle oil on top, flip it over carefully when the bottom is cooked, and cook the other side. Serve with coconut chutney.

If you are into a health-diet, do not drizzle oil over and around pancake. Just grease the griddle lightly with a paper towel; in this case, cook just one side of the dosai on the greased surface, covering the dosai to let the steam cook the top. This dosa is very soft and tasty.

Back home, we add some fenugreek seeds to the urad dal, soak and grind them together for a superior texture, flavor, and color.

Hope that helps! I have babbled too much, but really, it is very easy to make once you have the batter.

Ingredients

Amount Ingredients
1 quart Half and half milk
2 cup Whole milk
4 oz. Crushed almonds and pistachios
14 oz. Sweetened Condensed Milk
4-5 drops Rose Water

Preparation

Boil half and half and milk together until thickened for about 30 minutes.
Then add condensed milk and cook until thickened on low heat (about 3 1/2 hours), stirring occasionally.
Add rose water, almonds and pistachios.
Cool and then pour in the popsicle molds. Freeze until set.

2 cups Indian whole wheat flour
1/2 Tablespoon vegetable oil
salt to taste

Method

Measure flour in bowl. Slowly add about 3/4 cup warm water, just enough to form a firm dough, and knead till smooth. Cover, let rest at least 1/2 hour, and knead again briefly. If resting more than 1 hour, punch and knead dough again before rolling out.

Divide into small balls about golf-ball size, and roll out into 6″ rounds on an oiled board. Heat vegetable oil in a wok or saucepan. Add a little salt to the oil to keep it from smoking. Fry the puri one at a time, holding them under the oil on the first side until they puff. Turn and fry till light brown; drain.

Serve as soon as possible; these breads are not as good later.

Puri are traditionally served with any or all of the following: Chana, Black-eyed Pea Curry, Spinach Dal, Potato Curry, Brussels Sprouts, and anything with yogurt in it; Potato Curry is the best.

For spicy puris:
When making the dough, add to the dry ingredients pinches of:

turmeric
hot pepper
cumin/coriander powder
hing