Shobhana Chetty Recipes

Shobha has a mix of very easy to make recipes as well as others, like Biryani that takes longer to prepare. As you get more experienced you can venture into those that are a little more time consuming & definitely very delicious.

The baked beans are a handy standby when you are in a hurry, so always make sure you have cans of beans in your pantry. Beans are an excellent source of protein as well. Shobha suggests that you serve this dish with rice or bread. She adds that it is especially good served at a barbecue!

A SPECIAL NOTE: When a recipe calls for curry powder or masala use the mix described in the box labeled, A BASIC CURRY POWDER.

BAKED BEANS

INGREDIENTS

  1. 2 cans baked beans in tomato sauce ( 437g x 2)
  2. 1 large onion–finely sliced
  3. ½ tsp. mustard seeds
  4. 1 tsp. cumin powder
  5. 1 tsp. coriander powder
  6. 2 tbsps.curry powder(or less, see box below)
  7. 5 cloves garlic-finely sliced or minced.
  8. 2 medium tomatoes-finely cubed
  9. 1 or 2 green chillies–sliced (optional)
  10. 6-8 curry leaves (optional)
  11. Salt to taste
  12. 2 tblsps. oil
  13. coriander leaves for garnish

METHOD

  • Heat oil in a pot. Add mustard seeds
  • When seeds begin to splutter, add onions & sauté until slightly brown
  • Add the ingredients 4-11, ½ a cup of water may be added to prevent mix sticking to the bottom of the pot
  • When onions have dissolved and sauce is almost cooked, add the baked beans and allow to simmer for about 8-10 min.
  • Rinse a handful of coriander leaves under running water. Garnish with chopped coriander leaves

A Basic Curry Powder

  1. 1 tblsp. chili powder
  2. 2 tblsps. coriander powder
  3. 1 tblsp. cumin powder
  4. 1 tblsp. fennel powder
  5. 1 tsp. turmeric powder

Dhal, a staple of Indian cuisine, may be described as Split Peas Soup. It's soupy consistency is an excellent accompaniment to rice and many curries that are cooked with no liquid. The left over dhal with toast makes a nice light meal as well.

Several recipes call for curry leaves. These leaves add an aromatic flavor, but are not essential to the meal. It you do not have it in the area where you live, ignore it and go ahead with the rest of the recipe. The items listed in bold italics are just for clarity, to identify a group of items. In the recipe for dhal, the items listed in italics, in the Ingredient & Method boxes, are paired. The ingredients are sautéd, the Indian term for this is, making a vagaar

Split Pea Dhal

INGREDIENTS

  1. 1 cup yellow split peas
  2. 1 level tsp. tumeric powder
  3. 6 cloves garlic finely sliced
  4. 1 tsp. coriander powder
  5. ½ tsp. ground ginger
  6. Salt to taste
  7. 8 curry leaves
  8. add ½ cup grated tomato
  • 2 tbsps. butter or ghee + 1tbsp. oil
  • 1 tsp. black or white mustard seeds
  • 1 medium onion finely sliced
  • 2 or more dried red chillies (according to your taste)

METHOD

  1. Wash and boil split peas in 3 cups water till thoroughly dissolved
  2. Add more water if necessary. Dhal should be the consistency of a weak porridge
  3. Add numbers 2-7 while peas are boiling
  4. When dhal is soft and mushy, it is almost ready, add ½ cup grated tomato
  5. Continue to boil for about 5 min. until tomato is completely dissolved
  • Heat oil & add mustard seeds
  • When seeds start to splutter, add onions, red chillies & ghee
  • Fry till onions are slightly brown then add this vagaar to the dhal
  • Simmer for about 5 min. Garnish with coriander before serving

For more of Shoba's recipes check
Shoba-1
Shoba-3

If you have any questions or would like to add a recipe of your own, email me, Nirmala, at email address.
I will be happy to help in any way I can. The site will be regularly updated with tasty recipes and hints and tips. You can also reach me at Contact

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