Indian Recipes

Ridge Gourd Dal (Heerekayi tovve)

Ridge gourd dal is a simple and healthy dal made with moong dal (yellow lentils) and coconut.

Visit https://spicytamarind.com.au/ridge-gourd-dal/ for the full recipe.

INGREDIENTS:
2 medium ridge gourd
1 cup moong dal
½ tsp turmeric powder
1 tomato chopped
Salt to taste
2-3 green chilli or as per taste
2-3 tbsp coconut grated
½ tsp cumin seeds
½ lemon
A handful coriander leaves
For tempering
1 tbsp ghee
½ tsp mustard seeds
½ tsp cumin seeds
½ tsp split black gram (urad dal)
1 dry red chilli
5-6 curry leaves
A generous pinch asafoetida (hing)

Tomato Chutney

Hot, spicy, tangy tomato chutney is a perfect accompaniment with any south Indian breakfast. It can also be used as a spread to lift up the taste of a simple sandwich many folds.

Visit https://spicytamarind.com.au/tomato-chutney/ for the full recipe.

INGREDIENTS:
5 large tomatoes diced
1 large onion diced
2-3 cloves garlic
3 tbsp split Bengal gram (chana dal)
1 tbsp split black gram (urad dal)
5-6 curry leaves
2-3 green chilli or as per taste
2 tsp oil
Salt to taste
For Tempering:
1 tsp oil
1 dry red chili
3-4 curry leaves
1 tsp mustard seeds
1 tsp split black gram (urad dal)
A generous pinch asafoetida (hing)

Rajma Masala | Vegan kidney bean curry

Rajma masala is a delicious and flavourful curry made with red kidney beans which is cooked in a luscious onion-tomato base. This popular Punjabi dish tastes best with rice but can be enjoyed with roti too.

Visit https://spicytamarind.com.au/rajma-masala-vegan-kidney-bean-curry/ for the full recipe.

INGREDIENTS
1½ cups red kidney beans or 3 tins canned kidney beans
2 tbsp oil
1 large onion finely chopped
2 medium tomatoes finely chopped
¼ cup tomato puree
1 tbsp ginger paste
5-6 cloves garlic chopped
1 tsp cumin powder
1 tbsp coriander powder
2 tsp chilli powder
½ tsp turmeric powder
1 tsp garam masala
1 tsp dried fenugreek leave (kasuri methi)
A small pinch asafoetida (hing)
Salt to taste
Coriander leaves for garnish

Palak Sambar/Soppina huli

Sambar made with palak (spinach) and brown chickpeas (kala chana). Pairs very well not just with steamed rice, but also with idli and dosa.

Visit https://spicytamarind.com.au/palak-sambar-soppina-huli/ for the full recipe.

INGREDIENTS:
FOR THE SAMBAR:
1 bunch spinach
2 tbsp sambar powder
1 cup pigeon pea (toor dal)
½ cup brown chickpea (kala chana)
1 small onion roughly chopped
2 cloves garlic
1 small tomato roughly chopped
2 tbsp coconut fresh, grated
A small piece tamarind
A small piece jaggery
Salt to taste
FOR TEMPERING:
2 tbsp ghee
1 dry red chilli
½ tsp mustard seeds
½ tsp cumin seeds
½ tsp urad dal (optional)
5-6 curry leaves
A generous pinch asafoetida (hing)

Pav bhaji

Pav bhaji is a famous Indian street food that originates from Maharashtra and is popular all over India. It consists of two components – pav which is the bread and bhaji which is a thick, buttery vegetable curry.

INGREDIENTS:
2 potatoes
2 cups cauliflower
2 carrots
½ cup peas
8-10 green beans
½ cup capsicum
2 tomatoes
1 large onion
½ cup tomato puree (or passata)
5 tbsp butter
3 tbsp pav bhaji masala powder
Salt to taste
To Serve:
Pav bread or dinner roll
1 tsp pav bhaji masala powder
Onions finely chopped
Coriander leaves
Lime/lemon

Bottle Gourd Curry (Lau Ghonto)

Lau ghonto is a vegetarian Bengali side dish that is made with no onion and no garlic. This dish is ready in less than 20 minutes.

Visit https://spicytamarind.com.au/bottle-gourd-curry-lau-ghonto/ for the full recipe.

INGREDIENTS:
1 medium bottle gourd
2 tbsp ghee or oil
1 tsp panch phoron
2-3 green chilli slit, or as per taste
2 bay leaves
1 dry red chilli
1 tsp turmeric powder
1 tsp cumin powder
½ inch ginger grated
Salt to taste
A small pinch sugar
A few coriander leaves to garnish

Majige Huli

This tangy mildly spicy curry is made with buttermilk or yogurt, coconut, and water-based vegetables.

Visit https://spicytamarind.com.au/majjige-huli/ for the full recipe.

INGREDIENTS:
250 grams bottle gourd cut into cubes
½ cup Bengal gram (chana dal)
½ cup coconut fresh, grated
3-4 green chilli
1 tsp ginger paste
½ bunch coriander leaves
A few mint leaves optional
1 tsp cumin seeds
2 cup yogurt
1 tbsp oil
½ tsp mustard seeds
1 dry red chilli
½ tsp turmeric powder
½ tsp fenugreek seeds (methi)
A pinch asafoetida (hing)
5-6 curry leaves
Salt to taste

Sourdough Ladi Pav / Dinner Roll

Ladi pav or pav bread is light and fluffy dinner rolls that are made with plain flour. Pav means bun and ladi in this case means 3-4 pav bread arranged together in a row. I always prefer the sourdough version of ladi pav.

Visit https://spicytamarind.com.au/sourdough-ladi-pav-dinner-rolls/ for the full recipe.

INGREDIENTS:
450 grams sourdough starter active
700 grams plain flour (approximately 6 cups)
480 mL whole milk (2 cups)
¼ cup butter unsalted
3 tbsp sugar
3 tsp salt

Chole Masala | Chana Masala (Vegan chickpea curry)

Chole masala or chana masala is a famous Punjabi curry that is made with chickpeas. This protein-packed dish is very easy to make and is full of flavours.

Kolhapuri Lamb Curry

Kolhapuri mutton/lamb is one of the best tasting Indian mutton dishes. This dish uses a lot of aromatic spices dry roasted and then ground, along with sesame seeds, poppy seeds and dry coconut.

Visit https://spicytamarind.com.au/kolhapuri-lamb-curry/ for the full recipe.

INGREDIENTS:
1 kg lamb
2 tbsp coriander seeds
1 tbsp cumin seeds
1 tbsp sesame seeds
½ tbsp poppy seeds
5 green cardamom
5 cloves
5 sticks cinnamon
½ tsp black pepper
¼ tsp fenugreek seeds
2 tbsp ghee
2 large onion thinly slices
1 large tomato
1 tbsp ginger paste
4-5 cloves garlic
3-4 red chilli whole
¼ cup coconut (dry or desiccated)
2 tbsp chilli powder
1 tsp turmeric powder
1 pinch asafoetida (hing)
Salt to taste