Olive Oil Dip

Ingredients :

Extra Virgin Olive Oil : 1 cup;

Garlic Cloves ( finely chopped ) : 10-15 no;

Optional : Oregano/Basil (Dried) : 1 tsp

Method :

Mix together the oil and garlic. If you want a herb, you may add any you like. Now refrigerate this mixture for 2-3 days. Then use it as a dip with a toast or as a spread.
The olive oil has to be extra virgin, as it has a richer, fuller taste. If possible, get the cold-pressed olive oil.

Beetroot Salad

Ingredients:

Beetroot : 2 no; Onion : 1 no; Salt to taste;

Curd : 1/2 cup; Black Peppercorns ( crushed ) : 2 no;

Green Chilli : 2 no OR Red Chilli Powder : 1 tsp;

Sugar to taste; Chopped Coriander Leaves : 1 Tb.

Method :

Boil and peel the beetroots. Chop the beets and the onion finely. Mix together curd, slit green chilli, peppercorns, salt and sugar. Add the chopped beets, onion and coriander to this mixture. Keep in fridge for 1/2 hour and serve.

Optional : Tadka : Oil (1tsp ) + Cumin Seeds (1 tsp ) + Hing ( Asafoetida ) ( a pinch ) + Curry Leaves ( 4-5 no )

टॉमेटोचे सार ( A Tangy Curry That Goes Well With Rice )

Ingredients :

Tomatoes : 250 gm;
Fresh Coconut (Grated ) : 1/2 no (150 gm );
Green Chillies : 5-6 no;
Ginger : 1" inch;
Garlic Cloves : 4 no;
Cumin Seeds : 1 tsp;
Mustard Seeds : 1 tsp;
Curry Leaves : 5-6 no;
Salt and Sugar to taste;
Chopped Coriander Leaves : 1 Tb;
Oil : 1 tsp; Asafoetida ( हींग ) : a pinch

Method:

Chop tomatoes and cook with a little water till completely cooked. Pass through a strainer. Make a paste of coconut, chillies, ginger, garlic and cumin seeds. Add this paste to the tomato puree and add salt and sugar to taste. Cook on low heat till you get one rolling boil. Remove from heat.
Tadka : In oil, add mustard seeds. When they crackle, add asafoetida and curry leaves and add to the saar. Garnish with chopped coriander.

Rajma Masala ( Red Kidney Beans In A Tangy Tomato Sauce )

Pic courtsey Bryan Scott

Ingredients:

Red Kidney Beans (rajma) : 200 gms; Bay Leaf : 1 no;

Black Cardamom ( badi ilaichi ) : 1 no; Onions ( large ) : 2 no;

Tomatoes ( large ) : 3 no; Ginger Garlic Paste : 2 tsp;

Red Chilli Powder : 1-2 tsp; Garam Masala Powder : 1/2 tsp;

Curd : 1 Tb; Salt to taste; Oil : 2 Tb.

Method:

Boil rajma with cardamom and bay leaf and salt till completely cooked. In oil, saute onions till translucent. Then add the ginger garlic paste and saute till brown. Now add the tomatoes and saute till soft. Then add the masala powders and curd and saute till oil leaves the sides. Now add the boiled rajma and water and simmer till you get required consistancy.

Karari Bhendi ( Ladyfinger Coated With Spiced Gram Flour )

Ingredients:


Ladyfinger ( Bhendi ) : 250 gm; Onion ( small ) : 1 no;

Green Chilli : 1 no; Kokum( Cocum ) : 2 no; Besan ( Gram Flour ) : 3-4 Tb;

Red Chilli Powder : 1 tsp; Turmeric Powder : 1/2 tsp;

Garam Masala Powder : 1/2 tsp; Chaat Masala : 1/2 tsp;

Coriander-Cumin Powder : 1 tsp; Oil : As Required; Salt to taste

Method :

Cut the tops and ends off of the ladyfinger. Then cut it length-wise in half and then cut each part in half again; so you get four equal parts. Now heat oil, add onion and chilli ( chopped finely ) and saute till light brown. Now add the kokum and saute. Now add the ladyfinger and salt to taste and saute for 30 seconds and then cover and cook till done.
Mix together besan, the masala powders and a little salt. When the ladyfingers are cooked, add this mix and saute till the besan is cooked and the raw smell of besan is gone. Serve hot with rice or roti.