Spaghetti Experiment

Well, I was experimenting with spaghetti and improvised a recipe which my brother seems to really like (and this must mean something because he's got good taste and he scrutinizes my things a lot). Here are some pictures, it's basically got a little hint of Indian flavor in it but not a whole lot.


Spices:
Cumin
Salt to taste
Turmeric
Red Chilli Powder
Basil Leaves
Parsley
Oregano
Thyme
Garlic Salt

Veggies(roasted):
Mushrooms
Eggplant
Red Bell Pepper Strips
Tomatoes
Onions
Other Ingredients:
Milk
Cheese
Olive Oil
Ketchup or Tomato Paste (not puree)
Rinsed Chopped Coriander to top

Here are a few pictures and I'll post the recipe later if anyone's interested.

Indian - Aloo (Potato) Stir Fry

Region: India
Dish Type: Vegetarian Side Dish
Time: Roughly 45min -1 hour (including prep time)
Servings: 5-8 people
Served with: Paranthas,Rotis, Naan (Bread), Dal (Lentil Soup), Raitha (Seasoned Yogurt), Chawal (Steamed Basmati Rice)


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Ingredients:
4 Raw Aloo (Potatoes), peeled and diced into small cubes
1/2 Lemon deseeded and squeezed into a small cup

Place the following 2 spices on a plate:
1/4 Table spoon of Jeera (Cumin Seeds)
1/4 Tablespoon of Rai/Sarson Seeds (Mustard Seeds)


Place the following spices on a plate:
1/2 Tablespoon of salt
1/4 Tablespoon of Red Chilli Pepper
1/4 Tablespoon of haldi powder (turmeric powder)
1/4 Tablespoon of dried powdered dhania (coriander)
3 Tablespoons of Canola Oil




Instructions:
(1)
PREP: Take the Aloo (Potatos), rinse thoroughly with cold water, peel, and dice into small cubes. Then place in strainer and rinse with cold water again.





(2)
Preheat the pan on medium high heat for 4 minutes. Then add 3 tablespoons of canola oil. Make sure the pan is evenly coated.





(3)
After the oil has heated for 2 minutes, add the 1/4 tablespoon of Rai/Sarson Seeds (Mustard Seeds) and 1/4 tablespoon of Jeera (Cumin seeds) and stir. Your goal is to lightly stir and saute the seeds. Be cautious when doing this because drops of the heated oil and mustard seeds may splutter and fly out of the pan during the saute process.





(4)
Once the seeds are lightly roasted (which should take no more than half a minute), slowly add in the diced aloo (potato). The trick here is to add the aloo (potato) in little amounts and to stir them with the oil to coat them before adding the rest. This will give the diced aloo (potato) a consistent coating and prevent the the pieces from sticking to one other or to the bottom of the pan.





(5)
After stirring in the diced aloo (potato) with the sauteed seeds, wait about 5-8 minutes before adding the rest of the masala in. Before adding in the masala, make sure to mix them up, and then gradually stir it into the diced aloo (potato).













(6)
After stirring in the masalas, wait for 7 minutes before adding lemon juice (from half a lemon) evenly over the diced potatos and stir gently. Now place a cover on the pot, and make sure to stir the diced aloo gently every 5-7 minutes until it has been thoroughly cooked. Continue this for 15-20 minutes.








(7)
Turn the stove off after 20 minutes. Uncover the pot and stir gently again before serving. Refrigerate leftovers!






Serve hot alongside parantha,roti, naan, (indian bread), dal (indian lentil soup), raitha (seasoned yogurt), and/or chawal (steamed rice)

Indian - Bhindi (Okra) Stir Fry

Region: India (North)
Dish Type: Vegetarian Side Dish
Time: Roughly 1 -1.5 hours (including prep time)
Servings: 5-8 people
Served with: Rotis (Bread), Dal (Lentil Soup), Chawal (Steamed Basmati Rice)


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Ingredients:
1 lb of Rinsed and Dried Bhindi (Okra)
CAUTION: DO NOT USE FROZEN PRECUT OKRA
& BE SURE TO RINSE THEN COMPLETELY
DRY OFF THE OKRA BEFORE CUTTING
OTHERWISE IT WILL BE GOOEY!


Within a small cup, place the following 2 spices:
1/4 Table spoon of Jeera (Cumin Seeds)
1/4 Tablespoon of Ajwain (Carom Seeds)


On a plate - place the following spices:
1/2 Tablespoon of salt
1/4 Tablespoon of Red Chilli Pepper
1/4 Tablespoon of dried powdered haldi (turmeric powder)
1/4 Tablespoon of dried powdered dhania (coriander)
1/5 Tablespoon of dried powdered amchoor (raw mango)
3 Tablespoons of Canola Oil



Instructions:
(1)
PREP: Take the Bhindi (Okra), place them in a strainer, rinse thoroughly with cold water, and let dry for 15 minutes. Then cut off tops and bottoms before proceeding to slice the body of the Bhindi (Okra) into roughly 1/8 inch thick slices.


(2)
Preheat the pan on medium high heat for 4 minutes. Then add 3 tablespoons of canola oil. Make sure the pan is evenly coated.





(3)
After the oil has heated for 2 minutes, add the 1/4 tablespoon of Ajwain (Carom Seeds) and 1/4 tablespoon of Jeera (Cumin seeds) and stir. Your goal is to lightly roast them.



(4)
Once the seeds are lightly roasted (which should take no more than half a minute), slowly add in the sliced bhindi (okra). The trick here is to add the bhindi (okra) in little amounts and to stir them with the oil to coat them before adding the rest of the bhindi (okra). This will give the sliced bhindi (okra) a consistent coating and prevent the bhindi (okra) slices from sticking to one other or to the bottom of the pan)





(5)
After stirring in the sliced bhindi, wait about 6-10 minutes before adding the rest of the masala in. Before adding in the masala, make sure to mix them up, and then gradually stir it into the bhindi (okra) slices.







(6)
Once all the contents have been stirred in, reduce the heat to low medium or medium and make sure to stir the bhindi every 5-7 minutes until it has become a darker shade of green. Some prefer their Bhindi Stir Fry softer, whereas others prefer it overdone - so based off of those preferences, you can choose to cook it for a longer period of time.







Serve hot with roti (indian bread), dal (indian lentil soup), and chawal (steamed rice)

Indian - Spicy Coriander Chutney

Region: India (North)
Dish Type: Vegetarian Side Dish
Time: Roughly 1 hour (including prep time)
Servings: 5-8 people
Served with: Rotis (Bread), Dal (Lentil Soup), Chawal (Steamed Basmati Rice)


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Ingredients:
3 Bundles of Coriander (Leaves Picked & Washed)
1 Bundle of Mint (Leaves Picked & Washed)
15-20 Small Green Chillies (With their stems broken off)
2 Large Lemons (Squeezed and Deseeded)
1 Teaspoon of Fresh Chopped Ginger
3 Teaspoons of Fresh Chopped Raw Mango *OPTIONAL*
2 Teaspoons of Salt
1 Teaspoon of Cumin Seeds (or you can use powdered Cumin)
1 Teaspoon of Dry Powdered Pomegranate Seeds (aka Anardana Powder)
3/4 Cup of Water


Instructions:
(1)
PREP: Take 3 Bundles of Coriander along with 1 Bundle of Mint and break off the leaves then rinse well in cold water and strain.



(2)
PREP: Split 2 lemons, deseed, and squeeze juice into bowl. Take 15-20 Green Chillies, rinse in cold water, and break off stems.


(3)
PREP: Gather the following in a plate - 1 teaspoon fresh chopped ginger, 3 teaspoons chopped raw mango (OPTIONAL), 1 teaspoon cumin seeds (or cumin powder), 1 teaspoon Dry Powdered Pomegranate Seeds (aka Anardana Powder), 2 teaspoons salt.


(4)
Pour 3/4 cup of cold water into blender and add Green Chillies, Chopped Ginger, Chopped Raw Mango (OPTIONAL), Cumin, Salt, and Dry Powdered Pomegranate Seed. Puree until these contents have become even and consistent.



(5)
Add small handfuls of washed coriander and mint leaves. Blend gradually in portions until all contents have become even and consistent.


(6)
Once contents have been blended to an even consistency, let it sit for 10 minutes before storing them away in glass jars (Salsa Jars work really well). Refrigeration required!
Serve with Samosas, Pakodas (similar to Tempuras), or with other Chaat Items. Enjoy with caution (warning others is optional). It tends to be really really spicy.