Lasoon Moong Ki Dal

Garlicky green lentils

1 cup moong dal (skinned split green lentils, they look yellow)
1/4 tsp turmeric
2 tbsp ghee or canola oil
1 tsp cumin seeds
1/4 tsp asafetida
6 cloves garlic, finely chopped
3 fresh chilies, thinly sliced
1 1/2 tsp salt

Rinse lentils and drain a few times. Add 3 cups water and boil. Skim off any foam, add turmeric, and simmer 18-20 minutes.
Then make the fry: sizzle cumin seeds in ghee for 5-10 seconds. Add garlic, asafetida, and chilies, fry 1-2 minutes, set aside.
Add the fry to the dal, simmer 5 minutes, add salt and serve.

Source: 660 Curries by Raghavan Iyer

Mutter Paneer

or Matar Paneer

1 small red onion
3 slices ginger
3 cloves garlic
1-2 fresh chilies
2 tbsp canola oil
1 tsp cumin seeds
1 bay leaf
1 cup tomato sauce
2 tsp untoasted garam masala
1 tsp salt
1 1/2 cups frozen peas
1/4 cup heavy cream
8oz paneer
cilantro

Blend or process onion, ginger, garlic, chilies.
Heat oil, add cumin and bay leaf, cook 5-10 seconds. Add the onion blend and stir-fry until light reddish brown, 5-7 minutes.
Add tomato sauce, garam masala, salt. Lower heat, simmer 5-10 minutes.
Add 1/4 cup water and the peas. Simmer until they're olive green, 8-10 minutes.
Add cream, paneer, cilantro. Simmer until warmed, 5-10 minutes.

Source: 660 Curries by Raghavan Iyer

Punjabi Rajmah

1 small red onion
4 fresh Thai, cayenne, or serrano chilies
4 cloves garlic
2 slices ginger (2"x1"x1/8")
1 tbsp mango powder or lime juice
2 tbsp ghee or canola oil
1/2 cup yogurt
3 cups cooked kidney beans
cilantro
1/2 tsp Punjabi garam masala

Blend/food process the onion, chilies, garlic, ginger, and lime juice. Saute in the ghee over medium-high (might make you cough) until it's light brown around the edges, 5-8 minutes. add the yogurt, cook uncovered until the liquid evaporates and you have reddish-brown curd-like pellets, 12-15 minutes. Add 1 cup water and the beans. Boil, simmer until thickened, 10-15 minutes. Stir in cilantro and garam masala, serve.

Source: 660 Curries by Raghavan Iyer

Sorshe Chana

Sorshe Chana (yogurt tart chickpeas with mustard greens)

1 red onion
6-8 thai, cayenne, or serrano chilis, stemmed
6 cloves garlic
3 slices fresh ginger, each 2x1x1/8"
2 tbsp ghee or canola oil
2 bay leaves

1 15-oz can diced tomatoes

2 tbsp Bengali garam masala (or just whatever garam masala)

2 tsp salt

1 lb mustard greens or 1/2 lb spinach

4 cups cooked chickpeas (~2 15oz cans)

1 cup yogurt

1/4 cup heavy cream

1 tbsp cumin-coriander blend (or 1/2 tbsp each)

Food process the onion, chilis, garlic, and ginger.

Saute the onion blend plus bay leaves in the ghee, 3-5 minutes until browning.

Add tomatoes, garam masala, and salt, stir.

Add mustard greens bit by bit until they wilt.

Add chickpeas, simmer 12-15 minutes.

Mix the yogurt and cream together, then add them to the pot.

Add the cumin-coriander blend, discard bay leaves, and serve.

Source: 660 Curries by Raghavan Iyer

Tzatziki

Tzatziki (Greek Yogurt and Cucumber Sauce)
Makes about 3 1/2 cups.

Ingredients:
3 cups Greek Yogurt (or regular plain yogurt, strained)
juice of one lemon (about 3 T)
1 garlic clove, chopped
2 medium cucumbers, seeded and diced
about 1 T kosher salt for salting cucumbers
1 T finely chopped fresh dill (can substitute mint leaves for a slightly different version)
Kosher salt and fresh ground black pepper to taste

Instructions:
Peel cucumbers, then cut in half lengthwise and take a small spoon and scrape out seeds. Discard seeds. (If you use the small seedless or European cucumbers with few seeds, you can skip this step.) Slice cucumbers, then put in a colander, sprinkle on 1 T salt, and let stand for 30 minutes to draw out water. Drain well and wipe dry with paper towel.

In food processor with steel blade, blend everything but the yogurt. Then stir this into the yogurt. Place in refrigerator for at least two hours before serving so flavors can blend. (This resting time is very important.)

This will keep for a few days or more in the refrigerator, but you will need to drain off any water and stir each time you use it.

Source: Georgette at http://www.kalynskitchen.com/2007/07/worlds-best-tzatziki-sauce-recipe-greek.html

Fish Tikka

1 lb boneless white fish pieces (Trevally/Jack/Parai meen/Pomfret (Sauvik's favorite)/whatever)
Oil for pan frying

Marinade:
Curd / Thick Yogurt - 1 cup
Chilli powder - 1 tsp or to taste
Garam Masala powder - 1 tsp
Pepper Powder - 1 tsp
Ginger Garlic Paste - 1 tbsp
Salt to taste
Lemon Juice - 2 tbsp
Coriander leaves - 3 tbsp finely chopped
Mint leaves - 3 tbsp finely chopped
Corn Starch - 3 tbsp
Oil - 1 tbsp

Mix the marinade ingredients, add fish, marinate at least 30 minutes.

Put the fish pieces on skewers, pan fry, rotating until cooked, about 15 minutes. Or oven cook at 450F in a foil lined baking tray for 10-15 minutes, flipping skewers halfway through. Skewering isn't really even necessary.

Remove from the heat and serve hot with some lemon wedges.

Source: http://www.yummytummyaarthi.com/2012/11/fish-tikka-made-on-stove-top-tikka-made.html

Gobi Manchurian

for pan frying the florets:
1 medium cauliflower/phool gobi
1 cup all purpose flour/maida
4 tbsp corn starch
¼ tsp black pepper
¼ to ½ tsp kashmiri red chilli powder/lal mirch powder or deghi mirch (add about 1 tsp to get a good color, but this will also increase the heat a bit)
1 tsp soy sauce
1 cup + 1 tbsp water or as required
5 to 6 tbsp oil for pan frying
for the sauce:
¾ cup chopped spring onion/scallion whites, reserve the greens for garnish
½ cup finely chopped green bell pepper
1.5 inch ginger, finely chopped or 3 tsp finely chopped ginger
8 to 10 medium garlic, finely chopped or 3 tsp finely chopped garlic
2 green chilies, finely chopped or 1 tsp finely chopped green chilies
½ tbsp finely chopped celery, optional
1.5 tbsp light soy sauce or ½ to 1 tbsp soy sauce, you can also add as per your taste
1 tbsp tomato sauce or add as required
1 tsp rice vinegar or ½ tsp white vinegar or apple cider vinegar
¼ to ½ tsp black pepper powder
salt as required

INSTRUCTIONS

Chop or break the gobi/cauliflower in medium size florets, boil for 15-20 minutes, drain.

In a bowl mix together the ingredients for making the batter - flour, corn starch, soy sauce, black pepper, kashmiri red chili powder and salt. Add water and whisk to make a smooth batter without any lumps.
Dip each gobi floret in the batter, fry in ~ 1/2 inch hot oil. Or just pan fry them until light golden. Drain on a kitchen paper towel.

Preparing the sauce:
Drain oil if there's a bunch still. In the same pan, add chopped ginger, garlic and green chilies. saute for a half a minute.
Then add the chopped spring onions, green pepper, and chopped celery if using. Increase the flame and stir fry till the capsicum is half cooked or almost cooked.
Add soy sauce, tomato sauce, black pepper and salt. stir.
Add the pan fried cauliflower florets.
Stir fry for two to three minutes ensuring the spiced sauce coats the cauliflower florets well.
lastly add vinegar and stir well. check the taste and add more of soy sauce or tomato sauce as per your taste. switch off the fire. mix in the chopped spring onions greens or garnish with them while serving.

Source: Dassana Amit, http://www.vegrecipesofindia.com/gobi-manchurian-dry-recipe/