AboutDeborah Robinson Expertise I love to cook and collect recipes. I'm not a chef but the things I prepare are big hits at pot lucks - and everyone signs me up for their favorites before I get a chance to decide what I want to bring. I'm not a vegetarian - and I enjoy cooking foods from around the world. My least favorite regional food is the food of Japan - but I have picked up some great recipes while living in Asia. Cooking is my hobby and a great way to get rid of stress for me.
Experience I have lived in Libya, Morocco, Chad, Japan, Indonesia and Niger. I have learned to cook foods of the Middle East and India as my favorites. Friends from around the world share recipes with me so I'm not limited to recipes from my 'homes' worldwide.
1 1/2 cups white chick peas
1 teaspoon baking soda
1/2 fresh coconut cut thin strips sliced finely
2 large onions sliced
1 inch fresh ginger
8 cloves garlic
1 teaspoon cumin seeds
2 big cardamoms
2 teaspoons coriander seeds
1 1/2 teaspoons cumin seeds
8 small green cardamoms
8 cloves
4 pieces cinnamon - 1 1/2" each
1 large potato peeled/diced
5 tablespoons plain yogurt
3 teaspoons granulated sugar
1 teaspoon turmeric
1 teaspoon chili powder
4 bay leaves
1 teaspoon ghee
4 teaspoons mustard oil
4 cups water
Grind ginger and 8 cloves garlic to paste. Grind coriander and cumin seeds to paste. Grind 8 green cardamoms, 8 cloves and cinnamon to powder.
Soak chick peas overnight. Next day wash and drain. Add fresh water with baking soda. Soak for another hour. Heat oil and fry potato cubes. Drain and keep aside.
To same oil add cumin seeds and after a few seconds add big cardamoms and sliced coconuts. Fry for a few minutes, add onion and fry until golden. Add garlic paste and coriander-cumin paste and fry until brown. Add turmeric, fried potato cubes, yogurt and sugar stirring frequently. Fry until oil begins to separate.
Add chick peas, bay leaves and salt. Mix well. Pour in water. Reduce heat. Cover and cook until chick peas are tender. Remove from fire, add garam masala and ghee. Mix well. Serve hot.
Note: If using mustard oil, whilte heating wait until all foam from surface disappears.
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Notes: A classic festival dish of Bengal; chick peas cooked with coconut and oriental spices.
Per serving: 83 Calories; 3g Fat (29% calories from fat); 2g Protein; 15g Carbohydrate; 3mg Cholesterol; 431mg Sodium
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175 grams chick peas or Kabuli chana cleaned/washed
2 medium onions finely chopped
1 medium tomato chopped
1 pinch baking soda
2 teaspoons garlic chopped
2 teaspoons ginger chopped
1/2 teaspoon tumeric powder
1 teaspoon garam masala
1/2 teaspoon coriander powder
1 teaspoon cumin seeds roasted/powdered
3 tablespoons tamarind pulp
1 green chili seeded and chopped
2 teaspoons salt
2 tablespoons mint or cilantro finely chopped
2 bay leaves
4 tablespoons oil
2 cups water
Dissolve soda in 425 ml water and soak chick peas overnight. Cook chick peas with water in pressure cooker for 45 minutes until soft. Heat oil, fry onion, bay leaves, garlic, ginger, turmeric powder, coriander powder, green chili and fry till brown. Add chopped tomatoes and cook 2-3 minutes.
Pour soaked chick peas, salt, garam masala, cumin seeds powder and tamarind pulp. Mix well and cook for 10-15 minutes. Serve hot. Garnish with cilantro leaves, onion rings, sliced tomatoes and lemons.
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Per serving: 108 Calories; 9g Fat (74% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 912mg Sodium
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Dal Maharani - Punjabi black dal with kidney beans
Serving Size: 6
Preparation Time: 5:00
2 cups whole black lentils
1/2 cup red kidney beans soaked overnight
5 1/2 cups cold water
1 1/2 cups milk
2 large onions finely chopped
8 cloves garlic finely chopped
1 1/2 inch piece ginger finely chopped
2 dry red Kashmiri chilies
1 teaspoon garam masala
2 teaspoons salt
4 tablespoons ghee melted
2 bay leaves
4 tablespoons oil
3 green chilies slit lengthwise
2 tablespoons cream or white butter
2 tablespoons cilantro chopped
Clean and wash black dal. Add water, kidney beans and half of chopped ingredients. Simmer over low heat until dal and beans are soft. Add ghee. Add milk. Stir well. Cook gently. Add more water if necessary. Mash dal with a wooden spoon. Simmer again until it acquires a creamy consistency and add salt. Remove from heat.
Heat oil, fry bay leaves and dry red chilies. Add remaining chopped onion, garam masala, garlic and ginger. Fry until lightly brown and add cooked dal. Mix well, remove from heat. Add cream just before serving. Garnish with green chilies and chopped cilantro.
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Per serving: 272 Calories; 21g Fat (66% calories from fat); 6g Protein; 17g Carbohydrate; 32mg Cholesterol; 934mg Sodium
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Dal Palak
Serving Size: 6
Preparation Time: 0:30
450 grams fresh spinach washed/chopped
175 grams split green gram cleaned/washed
3 3/4 cups water
1 teaspoon fresh ginger grated
1 1/2 teaspoons salt
6 cloves garlic crushed
For Tadka
3 teaspoons oil
3 large tomatoes chopped
2 green chilies seeded/chopped
1 teaspoon cumin seeds
2 medium onions chopped
Clean and wash spinach, discarding yellow leaves. Chop roughly. Place moong dal and spinach together with water in pan. Simmer over low heat. Add garlic, ginger and salt. Stir well. Cook until dal becomes very soft and spinach blends well.
To prepare tadka, heat oil and fry cumin seeds. As they splutter add onion, stir well and fry until brown. Add tomatoes, green chilies, fry for a few minutes more. Pour over dal and mix well. Serve hot.
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Per serving: 57 Calories; 3g Fat (38% calories from fat); 3g Protein; 7g Carbohydrate; 0mg Cholesterol; 769mg Sodium
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Dhansaka
Serving Size: 6
Preparation Time: 0:30
1/2 cup red gram (tuvar dal)
1/2 cup red split lentil (masoor dal)
1 small aubergine peeled/cubed
3 inch piece yellow pumpkin peeled/cubed
1 bunch cilantro chopped
1 bunch small methi or spinach leaves chopped
2 large tomatoes chopped
2 medium onions sliced
1 teaspoon tamarind pulp
1 teaspoon turmeric powder
1 teaspoon grated jaggery
1/2 teaspoon chili powder
4 tablespoons melted ghee or oil
2 teaspoons salt
2 teaspoons dhania-zeera powder (omit if using dhansah masala)
Ground to paste
1 full pod garlic
4 inch piece fresh ginger
6 dry Kashmiri chilies
1 1/2 teaspoons cumin seeds
1 1/2 teaspoons coriander seeds
6 peppercorns
2 inch cinnamon stick
3 cardamoms peeled
4 cloves
For garnishing
2 medium onions sliced/fried
2 teaspoons cilantro leaves finely chopped
2 large green chilies slit lengthwise
Heat ghee or oil in heavy bottom pan, fry onion until brown. Stir in masala paste with dhania-zeera and turmeric powder. Stir well and cook for a few minutes. Boil dals, vegies and chopped herbs. Mash and strain mixture. Add to sautéd masalas.
Pour in water, add salt. Bring to boil, cover and reduce heat. Cook until done. Add jaggery. Mix well and cook over low heat for 15 minutes. Garnish with fried onions, cilantro and chilies. Serve hot, with brown rice.
This recipe tastes excellent with meat. The meat should be added to sautéd masala and cooked till tender. Then add dals and veggies.
You may use 2 tsp. chansakh masala, 2 tsp. sambhar masala, 7 cloves garlic and 1"x1" piece of fresh ginger - ground to paste in place of listed spices ground to paste.
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Notes: A classic parsi dish traditionally cooked with meat, mixed dals and vegetables.
Per serving: 76 Calories; 2g Fat (15% calories from fat); 3g Protein; 18g Carbohydrate; 0mg Cholesterol; 1098mg Sodium
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275 grams yam peeled/cut 2x2"cubes
1 pinch asafoetida
6 cloves garlic crushed
1/2 teaspoon cumin seeds
1 medium green chili seeded/chopped
2 tablespoons fresh ginger grated
1/2 teaspoon dry ginger
1 teaspoon garam masala
1 teaspoon coriander ground
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon turmeric
5 1/2 cups water
2 tablespoons cilantro finely chopped
oil
Rub oil on fingers before cutting yam to prevent itching. Place in pan with half water over medium heat. Cook until tender. Drain and keep aside. Heat oil. Fry cooked yam pieces until golden brown. Drain and keep on paper towel.
Heat 4 T. oil. Put asafoetida, cumin and garlic and as they go pop and splutter add dry and grated gingers, chilies, ground coriander and turmeric with 1 C. water. Bring to boil. Add garam masala.
Add fried yam pieces with remaining water. Reduce heat. Cover and allow to simmer for 20 minutes until water evaporates and thick gravy remains. Transfer into serving dish and garnish with chopped cilantro.
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Notes: Spicy yam curry
Per serving: 8 Calories; less than one gram Fat (13% calories from fat); 0g Protein; 2g Carbohydrate; 0mg Cholesterol; 368mg Sodium
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Grind last three ingredients to paste. Clean and soak chowli beans overnight. Boil with enough water until tender. Add above veggies one by one. If necessary add more water. Stir well. Simmer over low heat until veggies are half done. Add ground paste, salt, jaggery, kokum and teflan. Simmer again over low heat until done. Add green chilies. Stir well. Remove from heat and add coconut oil (unheated). Mix thoroughly. Serve hot.
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Per serving: 79 Calories; 5g Fat (51% calories from fat); 2g Protein; 8g Carbohydrate; 0mg Cholesterol; 714mg Sodium
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Tez Sabzi Kari - Hot vegetable curry
Serving Size: 6
Preparation Time: 0:25
1 small cauliflower - separated into flowerettes
2 medium potatoes peeled/big cubes
1/2 cup peas
100 grams french beans 1" pieces
1 medium onion chopped
6 cloves garlic crushed
6 green chilies chopped
3 red chilies
1 teaspoon cumin seeds
8 peppercorns
4 cloves
1 inch piece cinnamon
2 green cardamoms
1 teaspoon coriander seeds
2 bay leaves
1/2 cup ghee
2 tablespoons cilantro chopped
Dry roaste and grind to smooth paste: red chilies - coriander seeds.
Heat ghee and fry cauliflower, beans and potatoes until light brown. Remove from fire and keep aside. Fry onion, garlic, chilies and bay leaves separately. Add beans, cauliflower, potatoes and peas. Mix well. Add all ground spices. Stir well and fry for 10 - 15 minutes.
Add 2 cups hot water. Cover and simmer over low flame for another 10 minutes until gravy is thick. Remove from fire and sprinkle with chopped cilantro.
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Per serving: 302 Calories; 20g Fat (55% calories from fat); 6g Protein; 30g Carbohydrate; 47mg Cholesterol; 114mg Sodium
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8 large tomatoes firm / ripe
1 tablespoon lime juice
6 tablespoons cottage cheese (paneer) mashed
4 tablespoons cashewnuts crushed lightly
2 tablespoons raisins
6 tablespoons tomato puree or sauce
1 large onion sliced
1/2 teaspoon salt
4 cloves crushed
1 piece cinnamon
1 green chili seeded / chopped
1/4 teaspoon black pepper ground
2 tablespoons ghee or oil
6 tablespoons cream optional
4 tablespoons coconut freshly grated
2 tablespoons cilantro finely chopped
Wash tomatoes and dry. Slice top carefully. Scoop out inside pulp. Sprinkle lemon juice and a dash of salt inside each. Heat ghee or oil in pan. Fry onion until brown. Add cinnamon, cloves, raisins, cashewnuts, pepper and green chili. Stir well and fry for a few minutes.
Stir in cottage cheese and tomato puree or sauce. mix well, stirring constantly and fry for 5 minutes more. Stuff tomatoes with cheese mixture and cover tops with cream.
Bake at 375°F for 10 minutes. Serve hot or cold. Garnish with grated coconut and cilantro.
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Notes: Stuffed tomatoes Hyderabadi style
Per serving: 107 Calories; 6g Fat (42% calories from fat); 2g Protein; 15g Carbohydrate; 13mg Cholesterol; 301mg Sodium
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Sindhi Sai Bhaji
Serving Size: 6
Preparation Time: 0:35
50 grams spinach
50 grams fenugreek leaves
25 grams dill leaves
2 medium tomatoes chopped
2 medium potatoes peeled/diced
1 medium onion chopped
1 tablespoon fresh ginger grated
6 cloves garlic chopped
3 tablespoons split chick peas soaked
4 tablespoons shelled peas
1 medium carrot
1 teaspoon salt
1/2 teaspoon turmeric
1 teaspoon dhania-zeera
2 tablespoons cilantro finely chopped
3 tablespoons oil or ghee
5/8 cup water
Wash and drain soaked dal. Clean and wash spinach, fenugreek and dill. Discard any hard stems and chop finely. Place together spinach, fenugreek, dill, tomatoes, potatoes, carrot, peas, onion, salt and turmeric in pressure cooker with water. Put on lid and bring steadily to one pressure. Reduce heat and cook 15 minutes.
Allow pressure to return to normal before removing lid. Open lid and mix thoroughly. Heat oil, fry garlic and ginger. Sprinkle dhania-zeera and pour it over veggies. Simmer for 10 minutes.
Serve hot, garnished with cilantro.
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Notes: A highly nutritious mixed vegetable dish
Per serving: 47 Calories; less than one gram Fat (5% calories from fat); 2g Protein; 10g Carbohydrate; 0mg Cholesterol; 463mg Sodium
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Kosumbari
Serving Size: 6
Preparation Time: 0:25
4 tablespoons sprouted green gram
4 tablespoons fresh coconut grated
4 tablespoons green mango minced/peel
1 small carrot scraped/minced
1 small cucumber peel/seed/chop fine
3 tablespoons lemon juice
1 1/2 teaspoons salt
2 green chilies seeded/sliced
1 teaspoon mutard seeds
1 tablespoon oil
Mix sprouts-chilies in bowl. Heat oil. Fry mustard seeds until they begin to pop. Add veggies. Stir well for a minute. Chill before serving.
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Per serving: 45 Calories; 3g Fat (64% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 539mg Sodium
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Lobia - Black eyed beans with gravy
Serving Size: 4
Preparation Time: 1:25
1 1/2 cups black eyed beans soaked overnight
2 medium onions chopped
2 teaspoons fresh ginger grated
3 cloves garlic crushed
2 green chilies seeded/chopped
1 teaspoon ground coriander seeds
1/2 teaspoon ground turmeric
1 teaspoon nigella seeds
1 1/2 teaspoons salt
3 tablespoons plain yogurt
3 3/4 cups water
1 teaspoon cilantro finely chopped
4 teaspoons vegetable oil or melted ghee
4 medium tomatoes sliced
1 teaspoon cumin seeds
Grind onions, fresh ginger, garlic and chilies to paste.
Drain soaked beans. Heat oil or ghee, add cumin seeds and nigella and after a few seconds, add ground masala. Stirring continuously fry until golden. Sprinkle a little water if the mixture begins to stick to the bottom of the pan. Fry until oil separates.
Add coriander, tuermic and salt. Now add 1 T. yogurt at a time. Stire well before adding each and fry until oil separates from mixture. Add black eyed beans. Mix well and pour water. Cover and simmer over low heat until beans are tender. Sprinkle cilantro leaves before serving. Put tomato slices around. Serve hot.
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Per serving: 49 Calories; 1g Fat (14% calories from fat); 2g Protein; 10g Carbohydrate; 1mg Cholesterol; 1096mg Sodium
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1 cup black eyed beans
6 medium ripe and firm tomatoes
1 medium onion chopped
2 tablespoons cilantro finely chopped
1 tablespoon fresh ginger grated
2 tablespoons lime juice
1 1/2 teaspoons salt
1 teaspoon chili powder
2 green chilies seeded/chopped
juice of one lemon
2 cloves garlic (optional)
Soak black eyed beans overnight. Next day boil until soft. Drain well and keep aside. Halve tomoatoes and remove seeds. Place boiled beans and tomatoes in large bowl. Add rest of ingredients. Toss well. Transfer into glass serving bolw. Chill before serving.
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Notes: Black-eyed bean and tomato salad
Per serving: 9 Calories; less than one gram Fat (11% calories from fat); 0g Protein; 2g Carbohydrate; 0mg Cholesterol; 630mg Sodium
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Lucknowi Dahi Bade
Serving Size: 20
Preparation Time: 0:30
3/4 cup split black gram without skin
1/2 cup split green gram without skin
1 1/2 liters warm water
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon ground coriander
1/2 teaspoon cumin seeds roasted/ground
1 1/2 teaspoons salt
1 recipe imly chutney mathurawale
oil for deep frying
FOR STUFFING
25 grams raisins soaked/chopped
3 tablespoons cilanatro finely chopped
1 medium onion grated
4 tablespoons gresh ginger finely grated
3 medium green chilies seeded/chopped
2 tablespoons cilantro finely chopped
FOR YOGURT MIX
2 cups plain yogurt
5/8 cup water
1 teaspoon cumin seeds roasted/ground
1 teaspoon salt
1 1/2 teaspoons sugar
Soak dals overnight. Wash next day thoroughly. Place dals in blender and grind to paste, adding a little water with salt at a time to ease grinding. Drop 1 tsp. of paste into bowl of cold water to test if paste is of the right consistency. It should rise to the surface.
Add salt and chili powder to dal paste and beat well. Make imly chutney and chill. Beat yogurt, water, cumin, sugar and salt. Chill slightly. Heat oil in deep frying pan.
Place wet cotton cloth on hard surface. Keep a bowl of cold water nearby. Place 1 T. dal paste on wet cloth. Wet fingers and pat to a round shape. Place 1 tsp. of stuffing in center. Tilt cloth and fold paste in half over it. cover stuffing completely.
Again wet fingers and place over bada and carefully pull away stuffed bada. Repeat with remaining paste.
Carefully lower badas, a few at a time, into hot oil. Fry to golden brown, turning once or twice. Remove from oil and keep on paper towel for one minute. Then put into salted water. When badas sink and remain at bottom, take out and press gently between palms to squeeze out water.
Dip into yogurt mix for 5 minutes and place in deep serving dish. Keep in cool place. Ten minutes before serving, spoon remaining yogurt sauce over badas and gently spoon imly chutney over all. Sprinkle chili powder, roasted and ground cumin powder, and cilantro.
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Notes: Stuffed tender dumplings in spicy yogurt sauce
Per serving: 21 Calories; 1g Fat (32% calories from fat); 1g Protein; 3g Carbohydrate; 3mg Cholesterol; 415mg Sodium
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Ghassey
Serving Size: 6
Preparation Time: 0:20
450 grams potatoes
8 cloves garlic lightly crushed
4 tablespoons ghee or oil melted
1 tablespoon split black gram (urad dal)
6 curry leaves
3 Kasmiri red chilies
1 teaspoon salt
Scrub and wash potatoes, cut into very thin 1" long finger chips. Wash thoroughly and drain well. Heat oil or ghee in pan and fry garlic over low heat until light brown. Add urad dal, curry leaves and chilies and fry for a few seconds. Add potatoes and salt. Mix well. Cover and fry over low heat, until chips are tender, stirring occasionally. If necessary sprinkle a little water during cooking.
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Notes: Dry potato fingers with garlic
Per serving: 50 Calories; less than one gram Fat (1% calories from fat); 1g Protein; 11g Carbohydrate; 0mg Cholesterol; 359mg Sodium
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450 grams cauliflower
450 grams white radish or turnip
3 tablespoons black mustard seeds dry/ground coarsely
2 teaspoons chili powder
1 teaspoon ground turmeric
1 3/4 cups mustard oil
3 teaspoons salt
Peel and cut radish into 1" thick slices and cut cauliflower into small flowerettes. Heat oil until smoking point and cool. Place cut vegetables in a large bowl. Add salt, turmeric, chili and ground mustard. Mix well.
Add oil and mix again. Bottle in large airtight jar for 6-8 days. Put jar in sunlight. Shake 2-3 times a day.
Note: green peas can also be added.
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Notes: Cauliflower and radish pickle (Punjab)
Per serving: 68 Calories; 1g Fat (15% calories from fat); 4g Protein; 13g Carbohydrate; 0mg Cholesterol; 6499mg Sodium
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225 grams dry Kashmiri mushrooms soaked overnight
6 medium potatoes peeled/halved
2 large ripe tomatoes
1/4 cup shelled peas (optional)
2 medium onions finely chopped
2 teaspoons cumin seeds
2 tablespoons fresh ginger grated
1 medium green chili
1 teaspoon turmeric
1 teaspoon chili powder
1 1/2 teaspoons salt
4 cloves garlic
1 tablespoon poppy seeds
2 1inch pieces cinnamon
3 cloves crushed
3 cardamoms shelled/crushed
2 bay leaves
4 tablespoons oil
3 cups water
2 tablespoons fresh mint leaves shredded
Wash and drain mushrooms. Discard woody stalks. Grind cumin, ginger and green chili to paste. Grind garlic and poppy seeds to a fine paste.
Heat oil, fry onions for a few minutes. Add cinnamon, cloves and cardamoms. Stir in cumin-ginger paste and fry until light bronw. Add ground poppy seeds-garlic paste. Stir frequently and fry until deep brown.
Add tomatoes and fry again over medium heat until oil begins to separate. Add chili powder, turmeric and bay leaves. Stir well. Add potatoes stirring continuously and fry for a few minutes. Add mushrooms and peas with water. Cover and simmer until tender. Serve hot garnished with shredded fresh mint leaves.
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Notes: Black mushroom, potato and green pea curry
Per serving: 196 Calories; 11g Fat (47% calories from fat); 3g Protein; 25g Carbohydrate; 0mg Cholesterol; 742mg Sodium
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1 1/2 cups broken wheat
4 tablespoons red gram (tuvar dal)
2 tablespoons lentils (masoor dal)
2 tablespoons split Bengal gram (chana dal)
100 grams cauliflower, peas and brinjals cut into pieces
2 large capsicums cut
3 medium onions sliced
8 cloves garlic
2 tablespoons fresh ginger grated
1 teaspoon turmeric powder
1 teaspoon chili powder
1 tablespoon garam masala
1 tablespoon coriander seeds
1 tablespoon cumin seeds
2 teaspoons salt
6 cups water
8 tablespoons ghee or oil
For Garnishing
1 large onion sliced/fried
1 tablespoon cilantro chopped
Soak wheat and dals separately overnight. Wash well to remove husks and outer skin. Drain and keep aside for 20 minutes. (Grind garlic and ginger into paste. Grind coriander - cumin to a paste.) Heat half melted ghee or oil. Fry onions till brown.
Stir in garlic/ginger paste. Fry for a few minutes. Add coriander/cumin paste, turmeric, chili, salt and add wheat and dal mixture. Stir well. Pour in water. Cover and cook slowly over low heat for 1 hour until wheat grains are soft and pulpy and dals are tender. Add veggies. Stir well. When ready add garam masala and remaining ghee or oil.
Keep stirring. Cook over low heat without cover until ghee floats to top and it turns golden. Pour into a serving bowl or a deep dish. Sprinkle fried onions and cilantro on top. Serve hot with lemon slices, mint leaves and kachumber.
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Per serving: 26 Calories; less than one gram Fat (6% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 1089mg Sodium
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I hope that several of these will be the kind of thing you are looking for. I have proofed it as much as I can - but don't have the time to go over it carefully. If you find an error that you can't understand or figure out, please send back the entire recipe and I will try to figure out where I went wrong.
= )
