Recipes from Ronni & Sheeba

Okra Poriyal (serves 6)

1 tablespoon cooking oil
½ teaspoon mustard seed
¼ cup chopped red onion
1-2 tablespoons fresh whole curry leaves
4 cups sliced okra
2 teaspoons kosher salt
2 tablespoons masala
½ teaspoon turmeric

Heat oil in a large pan. Add mustard seeds and salt – stir. Add curry leaves and onions, sauté until onions are translucent in color. Add the sliced okra and turn up the heat. Cover and cook about ten minutes, stirring on occasion. Okra should no longer be stringy or liquid Add masala and turmeric and stir. Cover and cook for an additional 3 minutes and serve.


Tomato Chutney (serves 6)

¼ cup – 1/3 cup oil
½ teaspoon mustard seed
1-2 tablespoons fresh whole curry leaves
½ cup chopped red onions
3-4 tomatoes, cut in half and sliced thin
1-2 teaspoons salt to taste
1-2 tablespoons masala
3-4 tablespoons water
Pinch of fresh cilantro

Heat oil and mustard seed to a crackle, add curry leaves, red onion, garlic and sauté until onions are translucent in color. Add tomatoes and stir, add salt to taster and reduce for a few minutes. Add masala (in a pinch masala can be made by equal parts chili, coriander and turmeric). Add the water, reduce further and add cilantro just before serving.

Potato Curry (serves 6)

3 large boiled chopped potatoes
3 tablespoons oil
½ teaspoon mustard seed
1-2 tablespoons fresh whole curry leaves
½ cup red onion, coarsely chopped
1 hot green chili
2 tomatoes
¼ cup cilantro
2 teaspoons salt
½ teaspoon turmeric
1 tablespoon masala
1 cup water


Heat oil over medium heat. Add mustard seeds until they crack. Add onions and curry leaves, sauté until onions are translucent in color. Add chili and tomatoes, stir. Add cilantro, stir and reduce for a few minutes. Add the potatoes and very gently stir. Add salt, turmeric, and masala and mix. Stir in water and cover. Simmer stirring occasionally until most of the liquid is absorbed.

Chapatti (makes 15)

500 kg wheat flour
1 teaspoon oil
1 teaspoon salt
Water

Mix together adding water until the dough has a play-dough like texture. Let sit room temperature for ½ hour.

Divide dough into 15 equal parts and form into balls. Roll ball out into an 8” circle about 1/8” thick. Brush lightly with oil and fold into quarters. Roll out again adding flour so dough is not sticky. Cook over low heat brushing with oil until browned, turning repeatedly (about 4 times). Dough will bubble. Serve.