Recipes by Angelina

Aloo Bhindi

Ingredients:

  • 200-250 grams Bhindi (Okra)
  • 1 Aloo (potato)
  • 1 onion
  • 2 cloves garlic
  • small piece of ginger
  • cooking oil
  • hing (Asafetida)
  • Ajamo seeds (carom seeds)
  • red pepper powder
  • Turmeric powder
  • Salt

Instructions:

  • Wash whole okra. Softly squeeze water with paper towel
  • Cut Okra (round, not split vertically) in small pieces. Cut potato in small pieces
  • Chop onion into small pieces
  • Peel garlic cloves and ginger, grind them in mortar-pestle into paste
  • Add ~ 4 to 5 tablespoon of cooking oil in a pan, put stove on high setting
  • Add chopped onions in the pan. Lower the stove setting to medium heat
  • Once onion is brown, turn the heat to high and add garlic/ginger paste. Mix well
  • While mixing, add pinch of hing, 1 teaspoon Ajamo (carom seeds). Mix Well
  • Add ½ spoon of red pepper powder and ½ spoon of turmeric powder. Mix well
  • Lower the heat to medium and add okra and potato
  • Ad little water.  Mix well
  • Add salt to your taste. Mix well
  • Cover the pan, lower the heat to low settings
  • Let it cook at low settings until potato and okra are well cooked

 

Aloo Matar Gobi

Ingredients:

  • ½ Gobi (Cauliflower)
  • 1 Aloo (Potato)
  • ½ cup Matar (peas)
  • ½ tomato
  • 1 onion
  • 2 cloves garlic
  • small piece of ginger
  • cooking oil
  • hing (Asafetida)
  • Rai seeds (mustard seeds)
  • red pepper powder
  • Turmeric powder
  • Salt
  • green hot chilies

Instructions:

  • Cut cauliflower in small pieces (do not use stem)
  • cut potato in small pieces
  • Chop onion into small pieces
  • Peel garlic cloves and ginger, grind them into paste
  • Boil Peas until cooked
  • Add ~ 4 to 5 tablespoon of cooking oil in a pan, put stove on high setting
  • Add chopped onions in the pan. Lower the stove setting to medium heat
  • Once onion is brown, turn the heat to high and add garlic/ginger paste
  • While mixing, add pinch of hing, 1 teaspoon Rai Seeds (mustard seeds)
  • Add ½ spoon of red pepper powder and ½ spoon of turmeric powder
  • Lower the heat to medium and add cauliflower, boiled peas (with little water), chopped tomato and potato. Mix well
  • Add salt to your taste, cut chili peppers if you want it spicy. Mix well
  • Cover the pan, lower the heat to low settings
  • Let it cook at low settings until potato and cauliflower are well cooked

Goat Curry

Ingredients:

  • Goat meat
  • 1 Potato
  • ½ large tomato
  • 1 onion
  • 2 cloves of garlic
  • small piece of ginger
  • cooking oil
  • cloves (3)
  • Cinnamon (1/2 stick)
  • black paper (few seeds)
  • Jeera (Cumin seeds)
  • red pepper powder
  • Turmeric powder
  • Dhana-Jeera powder
  • red masala powder (commercial)
  • Salt
  • fresh coriander leaves
  • green hot chili peppers
  • ½ piece of lemon

Instructions:

  • Clean goat meat and cut into small cubes. Wash thoroughly and add extra salt to marinate for 10 min.
  • Cut potato in small pieces
  • Chop onion into small pieces
  • Peel garlic cloves and small piece of ginger, grind them into paste in mortar-pestle
  • Wash goat meat again thoroughly after 10 min to get rid of excess salt
  • To goat meat, in separate bowl, add little salt, cinnamon, cloves and black pepper seeds, ½ tomato cut in small pieces
  • In a pressure cooker (all-clad), add ~ 1-2 tablespoons of cooking oil, put stove on high setting
  • Add chopped onions. Lower the stove setting to medium heat
  • Once onion is brown, turn the heat to high and add garlic/ginger paste
  • While mixing, add 1/2 teaspoon jeera (cumin) Seeds, ½ spoon of red pepper powder and ½ spoon of turmeric powder, ½ spoon of Dhana-Jeera powder, red masala powder (commercial). Mix well
  • Add marinated goat meat. Mix well. Add chopped coriander leaves, green chili, and pinch of salt since earlier goat was marinated with extra salt. Mix well
  • Add water until the meat is submerged
  • Close/lock the lid, setting to 3 (meat/poultry) and timer to 30 min
  • Put stove on high setting. After first alarm, turn the heat to medium
  • After 30 min. alarm, shut the stove. Let the pressure come out before opening

 

Gosh Dal (Yellow lentils with meat)

Ingredients:

  • Toor dal (Yellow lentils)
  • Goat meat
  • ½ tomato
  • 1 onion
  • 3 cloves of garlic
  • small piece of ginger
  • cooking oil
  • Cinnamon (1/2 stick)
  • black paper (few seeds)
  • Cloves (3)
  • Jeera (Cumin seeds)
  • red pepper powder
  • Turmeric powder
  • Dhana-Jeera powder
  • red masala powder (commercial)
  • Hing (Asafetida)
  • (Salt
  • fresh coriander leaves
  • green hot chili peppers
  • ½ piece of lemon

Instructions:

  • Clean goat meat and cut into small cubes. Wash thoroughly and add extra salt to marinate for 10 min
  • Wash dal
  • Chop onion into small pieces
  • Peel garlic cloves and small piece of ginger, grind them into paste in mortar-pestle
  • Wash goat meat again thoroughly after 10 min to get rid of excess salt
  • To goat meat, in separate bowl, add little salt, cinnamon, cloves and black pepper seeds, ½ tomato cut in small pieces
  • In a pressure cooker (all-Clad), add dal, marinated goat meat. Add water until meat is submerged
  • Close/lock the lid, setting to 3 (meat/poultry) and timer to 30 min
  • Put stove on high setting. After first alarm, turn the heat to medium
  • After 30 min. alarm, shut the stove. Let the pressure come out before opening
  • After meat/dal are cooked:
  • In a pan or cooking pot, add 1 tablespoon oil. Turn the heat to medium. Add chopped onions.
  • Once onion is brown, turn the heat to high and add garlic/ginger paste
  • While mixing, add 1/2 teaspoon jeera (cumin) Seeds, ½ spoon of red pepper powder and ½ spoon of turmeric powder, ½ spoon of Dhana-Jeera powder, pinch of hing, red masala powder (commercial. Mix well
  • Add meat/dal in the pan. Mix well. Turn heat to medium
  • Add chopped coriander leaves, green chili, and pinch of salt since earlier goat was marinated with extra salt. Squeeze half lemon. Mix well
  • Cover with lid, turn heat to low, let it cook for 10-15 min

 

Shrimp Curry

Ingredients:

  • ½ lb. shrimps
  • 1 large tomato
  • 1 large onion
  • 2 cloves of garlic
  • small piece of ginger
  • cooking oil
  • Cinnamon (1/2 stick)
  • black pepper (few seeds)
  • Cloves (3)
  • Jeera (Cumin seeds)
  • red pepper powder
  • Turmeric powder
  • Dhana-Jeera powder
  • red masala powder (commercial)
  • Salt
  • fresh coriander leaves
  • green hot chili peppers
  • ½ piece of lemon

Instructions:

  • Clean shrimps. Wash thoroughly and add extra salt to marinate for 10 min
  • Chop onion into small pieces
  • Peel garlic cloves and take small piece of ginger, grind them into paste in mortar-pestle
  • Wash shrimp again thoroughly after 10 min to get rid of excess salt
  • To shrimps, in separate bowl, add little salt, cinnamon, cloves and black pepper seeds, ½ tomato cut in small pieces.
  • In a cooking pot, add ~ 1-2 tablespoons of cooking oil, put stove on high setting
  • Add chopped onions. Lower the stove setting to medium heat
  • Once onion is brown, turn the heat to high and add garlic/ginger paste
  • While mixing, add 1/2 teaspoon jeera (cumin) Seeds, ½ spoon of red pepper powder and ½ spoon of turmeric powder, ½ spoon of Dhana-Jeera powder, red masala powder (commercial). Mix well
  • Add marinated shrimps. Mix well. Add chopped coriander leaves, green chili, and pinch of salt since earlier shrimps were marinated with extra salt. Mix well
  • Add water until the meat is submerged. Mix well.
  • Close pot with a lid. Set heat to medium
  • Let it cook for 10 min, set the heat low and let it cook for additional 10 min

 

Aloo Baingan Sabzi

Ingredients:

  • 200-250 grams eggplant (Baingan)
  • 1 Potato
  • ½ onion
  • ½ tomato
  • 2 cloves garlic
  • small piece of ginger
  • cooking oil
  • Hing (Asafetida)
  • Ajamo seeds (carom seeds)
  • red pepper powder
  • Turmeric powder
  • Salt

Instructions:

  • Wash whole eggplants
  • Cut each eggplant in four pieces.
  • Cut potato in small pieces
  • Cut tomato in small pieces
  • Chop onion into small pieces
  • Peel garlic cloves and ginger, grind them in mortar-pestle into paste
  • Add ~ 4 to 5 tablespoon of cooking oil in a pan, put stove on high setting
  • Add chopped onions in the pan. Lower the stove setting to medium heat
  • Once onion is brown, turn the heat to high and add garlic/ginger paste. Mix well
  • While mixing, add pinch of Hing, 1 teaspoon Ajamo (carom seeds). Mix Well
  • Add ½ spoon of red pepper powder, garam masala powder and turmeric powder. Mix well
  • Lower the heat to medium and add eggplants, tomato and potato
  • Ad little water. Mix well
  • Add salt to your taste, Mix well
  • Cover the pan, lower the heat to low settings
  • Let it cook at low settings until potato and eggplants are well cooked

 

Gujarati Kadhi

Ingredients:

  • 2 cups Dahi (plain yogurt)
  • 2 tablespoon Chickpea flour (besan)
  • 4 cups water
  • ½ spoon turmeric powder
  • ½ spoon red pepper powder
  • ½ spoon ginger paste
  • cloves (2)
  • garlic 1 clove (cut in small pieces)
  • minced 1/4 cup coriander leaves and 4 green chilies together
  • 1 spoon ghee (clarified butter)
  • 1 spoon cooking oil
  • ½ spoon sugar
  • ½ spoon jeera (cumin seeds)
  • pinch of Hing (asafetida)
  • curry leaves (couple)
  • 1 dried red pepper (cut in small pieces)
  • salt

Instructions:

  • In a large saucepan, mix water, yogurt, chickpea flour together until smooth
  • Add salt
  • Add green chilies/coriander mince, ginger paste, sugar, turmeric and red pepper powder, garlic pieces, cloves and sugar. Mix well.
  • In a small skillet, heat oil and ghee together. Add dried chili pepper, curry leaves, cumin and mustard seeds and Hing. Let it simmer until seed splutter.
  • Pour contents from the suscepan to the skillet. Add chopped coriander to the mix
  • Let it boil 2 times to the top. Then lower the heat to low, let it cook for 10 min.