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.

500 gram(s) lobsters shelled and meat washed
1 big onion finely chopped
2 medium tomato(es) blanched and chopped
2 teaspoon(s) coriander powder
1 teaspoon(s) cumin powder
½ teaspoon(s) turmeric powder
1 teaspoon(s) red chilli powder
½ teaspoon(s) black pepper powder
½ teaspoon(s) garam masala (hot spice mix)
2 tablespoon(s) yoghurt
2 tablespoon(s) oil
4 tablespoon(s) water
salt to taste
finely chopped fresh coriander to garnish Grind to a fine paste:
1 cup(s) grated coconut
2 flakes of garlic
1 teaspoon(s) chopped ginger
2 green chilli(es)
1 teaspoon(s) poppy seeds

Heat the oil in a heavy-bottomed pan and saute the onions on medium heat for about 3 minutes or till the onions are light brown in color. Add the ground paste and fry till it is golden-brown. Add the tomato pieces and fry till the oil leaves the sides. Add all the spice powders except for the garam masala (hot spice mix) and mix well.
Mix in the lobster meat, salt and the yoghurt. Stir-fry on high heat briefly. Stir in the water and bring to a boil. Cover and simmer on low heat for about 15 minutes or till the lobster meat is cooked and tender. Sprinkle the garam masala (hot spice mix) and garnish with finely chopped fresh coriander.
TIP:

It is important that the lobster is fresh because its meat is easily removable then.
Serve hot with: steamed rice and / or slices of bread, rotis

8 medium sized pieces (about 800 grams) of chicken
2 tablespoon(s) yoghurt
2 tablespoons clarified butter (ghee) / butter / oil
4 medium onions finely chopped
1 teaspoon(s) hot spice mix (garam masala) powder
2 bay leaves
salt to taste
finely chopped fresh coriander leaves to garnish

To be ground
½ teaspoon(s) turmeric powder
2 tablespoon(s) cashewnut bits soaked in some water
4 whole dry red chillies roasted
1 tablespoon(s) each of poppy and cumin seeds roasted
½ teaspoon(s) nutmeg grated
1 teaspoon(s) blade of mace
1 teaspoon(s) each of red chilli powder and black peppercorns
1″ piece cinnamon broken
2 cloves
2 green cardamom(s) pounded

Fry a small portion of the chopped onions in a little hot clarified butter (ghee)/ butter / oil till they are well browned. Let it cool and grind it along with the ingredients to be ground to a fine paste. Mix this paste with the yoghurt, rub it onto the chicken pieces and marinate for a few hours in the refrigerator.
Heat the clarified butter (ghee) / butter / oil in a heavy bottomed pan till hot. Add the bay leaves and fry for a few seconds. Add the remaining chopped onions and saute on medium level for about 3 minute(s) or till the onions are light brown in color.
Add the chicken pieces , hot spice mix and salt to taste. Cover and cook on low level for about 25 minutes or till the chicken is fully cooked.
Garnish with finely chopped fresh coriander leaves.

TIP:

The cashewnut pieces can be replaced by the same measure of chickpea flour to thicken the gravy.
Serve hot with: Cumin Rice (Jeera Chawal), white rice or Indian bread (Roti).
(from syvum.com)

Ingredients

Amount Ingredients
3 Diced Chicken Breasts
1 cup Curry Masala Gravy
1/4 Finely Chopped Onion
2 tsp Curry Powder
1 tsp Chilli Powder
8 Chopped Green Chilies
4 cloves Crushed Garlic
2 tbsp Grated Ginger
4 tbsp Chopped Coriander Leaves
1 tsp Garam Masala
5 tbsp Oil

Preparation

Make a paste of the curry powder and chilli powder with a little water. Fry the onion until translucent in the veg oil then add the garlic, ginger and chilli and stir fry on medium for a further 5 minutes.
Add the curry and chilli powder paste and stir in and fry for a further 30 secs.
Add the Chicken pieces and seal well on all sides. Add half the masala gravy and simmer for 20 minutes or until the chicken is cooked, stirring constantly.
If needed add more masala gravy and water to prevent the curry becoming too thick or dry.
Now add the finely chopped coriander leaves and cook for a further minute.
(from indiaforvisitors.com)

Carrots, potatoes, french beans (cut into tiny cubes) 2
Canned corn 1/2 can
Peas 1/2 pack (frozen)
Onions(finely cut) 1 cup
Tomatoes 2-3
Cloves 2-3
Cinnamon 1 stick
Bay leaves 1-2
Ginger-garlic paste 1 tsp
Red chilli powder 1 tsp.
Turmeric Powder 1 tsp.
Garam Masala Powder 1 tsp.
Mustard seeds as required
Cumin powder as required
Vegetable oil 4 tbsp.
Salt to taste
Coriander leaves chopped

Method:

1. Make a paste of the tomatoes and 1/2 cup of onions in the blender.
2. Boil all the vegetables in a pressure cooker and set aside.
3. Heat oil in a pan.
4. Fry mustard, jeera, and all the spices.
5. Once mustard splatters, fry the onions till light brown.
6. Add tomato-onion paste and saute until oil separates.
7. Add turmeric powder, chilli powder, garam masala, cumin powder and salt.
8. Add the vegetables and cook on low flame for 7 – 8 minutes.

Garnish with coriander leaves and serve hot. Can be served with rice or chappathis.

4 medium potatoes peeled and cubed
1 teaspoon(s) cumin seeds
½ teaspoon(s) mustard seeds
½ teaspoon(s) each of turmeric and asafoetida powders
1 teaspoon(s) red chilli powder
1 teaspoon(s) ginger-green chilly paste
1 tomato(es) finely chopped
1 tablespoon(s) sugar
1 cups(s) water
1 tablespoon(s) coriander-cumin seeds dry roasted and powdered
2 tablespoon(s) oil
salt to taste
finely chopped fresh coriander leaves to garnish

Heat the oil in a heavy-bottomed pan on medium level and crackle the mustard and cumin seeds. Add the asafoetida, turmeric and red chilli powders. Add the ginger-green chilly paste and saute briefly not letting it get dry. If it gets dry add a few drops of water and fry. Add the chopped tomatoes and fry for about 2 minute(s) or till they are soft and wilted.
Mix in the potato cubes along with the water, sugar and salt. Cover and cook on low level for about 15 minutes or till the potatoes are cooked and the gravy thickens. Mix in the coriander-cumin seed powder and keep covered for a while to trap in the aroma.
Garnish with finely chopped fresh coriander leaves.
TIP:

For those who do not like to have a hint of sweetness in the curry, sugar can be omitted.
Serve hot with: Green Peas Rice (Matar Pulav), white rice or Indian bread (Chapati, Pooris, Roti).

Ingredients:
Chicken whole – 1kg
Ginger paste – 2 tbsp
Garlic paste – 1tbsp
Onions – 3 medium
Turmeric – 1/2 tsp
Cloves – 3
Elaichi – 3
Cinnamon – 1 stick
Bay Leaves – 2
Coriander Powder(fresh) – 1 tbsp
Cashewnut powder – 1 tsp
Red Chilli Powder – 3 tbsp
Garam Masala – 1 tbsp
Lemon – 1
Coriander Leaves – 1 cup

Method:
Clean and cut the chicken into 14 small pieces. Add lemon juice to the chicken pieces and keep aside Chop the onions into very small pieces and keep aside Heat 50 ml oil in a large thick bottomed non stick pan Add the bay leaves,cloves,elaichi and cinnamon stick. Once the above spices start emitting a good aroma add the chopped onions. Fry the onions till they are golden brown then add the turmeric and the ginger garlic pastes Fry for another 3 minutes after adding the ginger and garlic pastes. At this point we can add half cup water so as to make the onions more pulpy. Now add the chicken pieces. After approximately 5 minutes add the remaining ingredients. Add a large cup of water and simmer till the chicken is tender. Stir once in a while. After approximately 25 minutes turn off the heat and transfer the chicken into a serving bowl Garnish with coriander leaves. Serve hot with pulao or white rice

Ingredients:
Chicken, cut – 1
Onions sliced – 2
Bay leaves(tej patta) – 2
Cinnamon – 1
Cloves – 4
Tomato chopped – 1 big
Turmeric – 1/4 tsp
Salt & chilli powder – According to taste
Oil – 2 tablespoon
Method:
Marinate the chicken in salt, turmeric, chilli powder and 2 tbsp of oil, for an hour. Heat oil in a big vessel, now add the bayleaves, cloves and cinnamon. Then add the sliced onions and fry till golden. Add the marinated chicken and fry on high heat for 2 mins. Reduce the heat, cover the vessel and cook for 5-6 mins. Now add the chopped tomato, cover again and cook till done. Garnish with cilantro.

Ingredients:
Eggs – 6
Cooking oil – 1 tablespoon
Onions,minced – 2 large
Tomato,minced – 1 large
Canned puree – 1 tablespoon
Chopped fresh ginger – 1 teaspoon
Chopped fresh garlic – 1 teaspoon
Coriander powder – 1 tablespoon
Turmeric – 1 teaspoon
Red chilli powder – 1 teaspoon
Fresh cilantro leaves, finely chopped – 1 tablespoon
Water – For gravy(curry)
Salt – According to your taste
Method:
Hard boil eggs and cut in half. Heat oil in pan. Add onions and garlic fry until gets brown. Add turmeric, coriander and chilli powder,minced tomato, tomato puree, ginger and salt. Cook until spices is like a paste. Add enough water for gravy(curry). Cover the pan and cook for 10 minutes. Add hard boil egg and cook for few minutes. Garnish with chopped cilantro. Serve with rice or bread(roti or nan).