My Recipes By Dr. Mrs.. Leela Tiwari
Dr. Mrs. LEELA TIWARI’s RECIPES (1986) LENTILS (DAAL) This recipe can be used to cook any kind of Lentil. Masoor
Ingredients: • ½ Cup Lentils • 2 Tbsp Cooking Oil • ½ Tsp Mustard Seeds • ½ Tsp Cumin Seeds • 1 Onion • 1 Tsp Garlic/Ginger Paste • ½ Tsp Cumin powder
Toor
Moong
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Urad
1 Tsp Coriander powder ½ Tsp Red Chilli powder ½ Tsp Turmeric powder ½ Tsp Salt (or to taste) 1 Tomato ½ Cup fresh Coriander chopped
Method: • Wash lentils a few times and then bring to boil in a pan adding the Turmeric powder. Lower the heat and continue boiling for approximately 15 minutes until the Lentils are cooked. • In another saucepan, heat the oil and when hot add the Mustard and Cumin seeds. • After a minute or so when the seeds start to pop, add the diced onions and stir. • Continue stirring until the onions become translucent and then add the Garlic/Ginger paste. After approximately 2 minutes add in the diced tomato and lower the heat. • Continue stirring until the tomatoes are fully stewed and the oil starts to rise to the surface. Now add in the remaining powdered spices (Cumin, Coriander, Red Chilli and salt) and stir for approximately 5 minutes. • Stir in the boiled (cooked) lentils and add hot water to obtain the required consistency of the lentils. Simmer for 5 minutes. Garnish with fresh Coriander and serve. Notes: • If using Pressure cooker, DO NOT boil the lentils separately. Add about 2 ½ cups of cold water to the lentils and cook under pressure for the duration below, depending on the type of lentils. o For Red Lentils (Masoor Daal): 4-5 minutes o For Yellow Lentils (Toor, Chana Daal) 7 minutes o For Green Lentils (Moong Daal) 5 minutes o For Black Lentils (Urad Daal) 10 minutes • Continue cooking at step 2, above
Dr. Mrs. LEELA TIWARI’s RECIPES (1986) CHICK PEA FLOUR WITH ONIONS (BESAN)
Ingredients: • • • •
½ Cup Chickpea Flour ¼ Cup Cooking Oil 3 Medium sized Onions ½ Tsp Mustard seeds
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½ Tsp Cumin Seeds ¼ Tsp Turmeric Powder ½ Tsp Red Chilli Powder ½ tsp Salt (or to taste)
Method: • • • • • •
Slice the Onions into thin long strips and set aside Heat Oil in a saucepan and when hot, add the mustard and Cumin seeds. Stir for a minute or so until the seeds start to crackle. Add the Onions and lower the heat to medium. Stir the onions for about 5-7 minutes until they become translucent and then add the powdered spices (Turmeric, Red Chilli and salt). Stir well and add the Chickpea flour. Continue stirring for about 8-10 minutes and then add ½ cup of water. Do not allow the chickpea flour to stick to the pan, so stir constantly until the water dries out. Remove from heat and serve
Dr. Mrs. LEELA TIWARI’s RECIPES (1986) STUFFED OKRA (BHINDI) OR EGGPLANT (BAINGAN)
Ingredients: • 20-25 Fresh Okra • ¼ Cup Cooking Oil • 1 Tsp (heaped) Garlic/Ginger paste • 3 Tbsp (heaped) Chickpea flour • ½ Tsp Turmeric powder
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1 Tsp Red Chilli powder 2 Tsp (Heaped) Coriander powder 1 Tsp (heaped) Cumin powder ½ Tsp Salt (or to taste)
Method: • • • • • •
In a medium sized metal bowl, add the Garlic/Ginger paste, Turmeric powder, Red Chilli powder, Salt, Cumin powder and Coriander powder. Mix well and the add the chickpea flour. Set aside In a small saucepan, heat half of the oil and when very hot (but not smoking) remove from heat and pour over the chickpea flour mixture stirring well so as to fry the chickpea flour. Set aside and allow to cool down. Clean the Okra in water and wipe them absolutely dry (otherwise they will become slimy). Snip off both ends of each Okra and make a lengthwise slit. Stuff each Okra with chickpea/spice mixture and set aside In a shallow frying pan add the remaining oil and when medium hot, shallow fry the Okra on low heat with the lid ON for about 15 – 20 minutes – carefully turning the okra so as not to burn any one side and yet not allowing the stuffing to come out. When cooked, remove from heat and serve.
Dr. Mrs. LEELA TIWARI’s RECIPES (1986) CHICKEN CURRY (MURGI) This recipe can be used to cook Mutton (Goat) or Lamb curry as well and the only difference is the time (longer) for the meat to cook properly.
Ingredients: • 1 Kg Chicken Pieces • 3 Big Onions (finely diced) • 2 Medium Tomatoes (diced) • 3 Tbsp Yogurt • 2 Tsp Garlic/Ginger paste • 1 Tsp Turmeric powder • 2 Tsp Red Chilli powder • 1 Tsp Salt (or to taste)
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1 Tsp (heaped) Cumin powder 2 Tsp (heaped) Coriander powder ½ Cup Cooking Oil 2 Cinnamon sticks 5 Peppercorns 6-7 Cloves 4 Green Cardamoms 2 Black Cardamoms
Method: • Clean & wash the chicken pieces and apply a little Salt & Turmeric to coat all surfaces. Set aside • In a large saucepan, heat the oil and when hot, add the whole spices (Cinnamon, Peppercorn, Cloves, Green & Black Cardamom) • In a minute or so when the spices begin to crackle, add the onions and fry until golden brown stirring constantly. This should take about 10 - 15 minutes • Now add in the Garlic/Ginger paste and fry for 2 minutes stirring gently. • Add the diced tomatoes and stir frequently. Lower the heat to medium and let the tomatoes stew nicely until the oil begins to bubble on the surface. • Add in the remaining powdered spices (Turmeric, Red Chilli, Salt, Cumin and Coriander) and continue stirring for about 7-10 minutes. If necessary, add a tablespoon of water to ensure that the spices do not burn or stick to the saucepan • Now add in the chicken pieces and gently stir them to coat them with the spices. Cover and cook for 10-15 minutes until the chicken is tender. • Add a cup or so of water to achieve the thickness of gravy desired and bring to boil. • Whisk the Yogurt with a little water and add to the chicken gravy. Simmer for 5 minutes and turn the heat OFF. • Remove from heat, garnish with freshly chopped Coriander and set aside for about 10 minutes before serving
Dr. Mrs. LEELA TIWARI’s RECIPES (1986) SPICY MEATBALL (KOFTA) CURRY
Ingredients: • 8 Tsp Black Peppercorn • 4 Green Cardamoms • ½ Tsp Cinnamon powder • ½ Tsp Cumin seeds • 12 Cloves • 2 Tsp Coriander Seeds • ¼ Tsp Mustard Seeds Grind the above spices into a fine powder • 1 ½ Lb Ground Beef • 1 Large Onion (diced) • 1 Large Tomato (diced) • ½ Tsp Turmeric powder • ½ Cup Cooking Oil • ½ Tsp Red Chilli powder • 2 Tsp Garlic/Ginger paste • ½ Tsp Salt (or to taste) Method: • Mix all of the above spices to the ground beef and mix well. Make small sized meat balls and set aside • In a large saucepan heat the cooking oil and when hot, add the onions. Fry stirring continuously for about 12-15 minutes until they turn dark brown (but not burnt) • Now add in the Garlic/Ginger paste and fry for 2 minutes stirring gently. • Add the diced tomatoes and stir frequently. Lower the heat to medium and let the tomatoes stew nicely until the oil begins to bubble on the surface. • Add in the remaining powdered spices (Turmeric, Red Chilli and Salt) and continue stirring for about 7-10 minutes. If necessary, add a tablespoon of water to ensure that the spices do not burn or stick to the saucepan • Add a cup or so of water to achieve the thickness of gravy desired and bring to boil. Lower the heat to simmer and gently add the meatballs so as not to break them and cook at low temperature for 12 – 15 minutes. • Remove from heat, garnish with freshly chopped Coriander and set aside for about 10 minutes before serving
Dr. Mrs. LEELA TIWARI’s RECIPES (1986) LAMB CURRY
Ingredients: • 1 ½ Lb Lamb meat • 3 Medium Onions (diced) • ½ Cup Cooking Oil • 2 Tsp Garlic/Ginger paste • 2 Tbsp Yogurt • 1 Tsp Salt (or to taste) • 1 Tsp Turmeric powder
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1 Tsp Red Chilli powder ½ Tsp Cumin powder 1 ½ Tsp Coriander powder 15 Black Peppercorns 3 Cinnamon Sticks 8 Cloves 3 Black Cardamoms
Method: • Rub a little bit of Salt & Turmeric over the meat and set aside. • Heat the Oil in a large saucepan and when hot, carefully add the whole spices (Peppercorn, Cinnamon, Cloves and Cardamoms). • After about 2 minutes when the whole spices begin to pop & crackle, add the dices onions and continue frying them until they turn golden brown in colour. • Stir in the Garlic/Ginger paste and fry for another 2 minutes. • Add in the Yogurt, lower the heat to medium and fro for 5 7 minutes until the oil begins to rise to the surface. If necessary, add a tablespoon of water to prevent the mixture from sticking to the saucepan. • Add the powdered spices (Turmeric, Red Chilli, Cumin, Coriander and the remaining salt) and continue stirring for 5 minutes. • Add in the meat pieces and mix well. Cover and cook for about 10 minutes stirring often and adding a tablespoon of water (if necessary). • Add a cup of water (or to the desired consistency of the gravy) and let cook for another 10-15 minutes. • Garnish with freshly chopped Coriander, let sit for 10 minutes and serve.