A short list of the recipes that I learned up to now. I know some more, but those are too easy to list here ;-)

Upma

Fit for 3-4 people.

Ingredients

• 1 onion.
• 1 chili.
• some black mustard seeds.
• some splitted dals.
• some ground nuts.
• few (5-6) curry leaves.
• 1 glass of raw wheat-floor.
• 2 glasses of water.
• little salt
• little pepper.
• little plant-oil for frying.
• Thumb of ginger.

Procedure

First you heat the oil in a pot on the stove. When it is hot, you add the mustard seeds, the splitted dals and the ground nuts. Let it fry for little time until the splitted dals turn little dark (not too dark!). Then add the onion and the chili. Let it fry little longer until the onions turns transparent. Now add the water, salt and pepper, and let it boil up for 5 minutes to let the flavors spread in the water. Now add the 1 glass of raw wheat-floor. Do it little by little, and stir well while adding it so its coming smooth. Let it heat little more, and then remove it from the stove. You can serve it immediately.

Samosa

Everyones favorite food out of India. Except me, because it takes too long to make them. They are very tasty however. They are triangle-shaped deepfried pockets of spicy contents.

Ingredients

(For the dough)

• 1/2kg wheat floor.
• little water.
• little salt.
• little oil (and some more for frying).

(For the stuffing)

• Bla bla (todo)

Curry-leaf-powder rice

This recipe is very good if you have cold - the curry leaves have some herbal features. You can make a big portion of curry-leaf-powder and then save it for later.

Ingredients

(For two person)

• 2 fistfulls of fresh curry leaves.
• 1 teaspoon of coriander seeds.
• 1 teaspoon of cummen seeds.
• 1 little dry red chili (or, 1 little tsp. of chili).
• 1/2 tsp. salt.
• 1 tsp. oil.
• 1 glove of garlic.

First, fry the

Gungura curry with rice

Gungura is what we in Denmark call "skovsyrer", some small sauer leaves you can find in the forest - mostly in moist pine-forest, but also other places. In India there is also this kind of leaves, however, they are much bigger in size, hence you dont need so many, and also you can buy them at the market. However, its a funny recipe in Denmark because you can use some "free" leaves from nature.

Ingredients

• 1 little bowl of "skovsyrer" (sauer leaves)
• 1 tomato
• 1 cup of water
• 1 little onion
• 1 cup of shrimp
• 1 thumb size piece of ginger
• 3 gloves of garlic
• few curry leaves
• 2 tsp mustard seeds
• 1 tsp cummen seeds
• 1 tsp koriander seeds
• 1 tsp chili powder
• 1 tsp koriander powder
• 1 tsp turmeric powder
• little oil for frying
• little salt

Procedure

Put the oil in a pot and heat it with the mustard seeds, cummen seeds and koriander seeds until the mustard seeds start to "pop". Then add the chopped onion and curry leaves, and fry it until the onions turn transparent. Then add the ginger/garlic paste and fry for a few seconds more, then add the shrimp, tomato, turmeric powder, chili powder, koriander powder, salt and half cup of water. Fry it a little until the shrimps are good an the tomatoes tender (about 1 min), then add the sauer leaves, and rest of the cup of water.

Now turn down the heat, and leave it boiling for about 10 minutes under cap - little longer if it is too wet.

Serve with boiled basmati rice.

Snack-channa chutney

Snack-channa are channa-grams which are roasted and normally eaten like that for snacks. When you buy snack-channa in shops, they dont have any salt or any other flavors added, so they are very healthy snacks. This recipe is "dip" for idlys, but can also be used together with normal pancakes as a tasty appetizer.

Ingredients

• 1/2 cup of snack-channa grams.
• 2 dried red chilis (1 if you prefer less spicy, 3 if you like really spicy :) ).
• 1/2 onion
• 1/8 coconut (dried or fresh)
• thumb-size piece of tamarind (or equivalent amount of tamarind paste)
• 1 sp cummin seeds
• 1 sp urid grams
• 1 sp mustard seeds
• 2 sp oil for frying
• 1 piece of thumb size ginger
• little salt
• some water

Procedure

First fry the cummin seeds, tamarind, chilis for few minutes on a dry pan until the chilis comes crispy and the tamarind soft. Then add snack-channas, the ginger, the onion (cut into 3-4 pieces) and the coconut also crushed roughly into smaller pieces. Remove pan from heat when the snack-channas become light brown.

After it has cooled little down, put all the ingredients into the grinder. Add 1/2 cup of water and grind until it becomes a smooth paste. Add more water if it becomes too thick.

In a pot, heat oil, and add mustard seeds and urid grams. Fry until mustard seeds "pop". Then add the paste from the grinder together with little salt, and heat it for 1-2 minutes while stirring. Add little extra water if it becomes too thick.

Serve with idlys.

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