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  • Topic: Indian

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    • March 3, 2013 5:10 PM CST
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      Veggie Cucumber recipe

      Ingredients:

      • Cucumbers 2 medium
      • Green chillies 3
      • Tomato 1 small chopped finely
      • Tamarind paste 1/2 tsp
      • Coriander 1 tbsp finely chopped
      • Plain flour 1/2 tsp
      • Coriander powder 1/2 tsp
      • Red chilli powder 3/4 tsp
      • Cumin seeds 1/2 tsp
      • Mustard seeds 1/2 tsp
      • Asafoetida 3-4 pinches
      • Turmeric powder 1/5 tsp
      • Curryleaves 1 sprig
      • Oil 1 tbsp
      • Water 1/2 cup
      • Sugar 1/4 tsp
      • Salt to taste


      Procedure:

      • Dissolve tamarind paste, red chilli powder, coriander powder, turmeric, sugar and salt in the water. Set aside.
      • Cut cucumbers lengthwise in 1/2" wide strips
      • Chop these strips into 1/2" pieces.
      • Chop tomatoes and slit green chillies.
      • Heat oil in a heavy pan. Add seeds, allow to splutter. Add asafoetida.
      • Add chillies, curry leaves and tomatoes. Stir, add cucumber pieces.
      • Stir, add tamarind paste+powders mixture prepared above, mix well.
      • Cover and cook for 5 minutes.
      • Add plain flour, stir and simmer covered for 1 minute.
      • Sprinkle chopped coriander and serve hot with chapaati, phulka or paratha.
    • March 3, 2013 5:08 PM CST
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      Mughlai Paalak (Cooked Spinach)

      Ingredients:

      • Fresh Paalak(Spinach) 3 lb
      • Butter 4 tbsp
      • Vegetable oil 4 tbsp
      • Onions 3 chopped into fine half rings
      • Ginger 2" piece
      • Fennel(Saunf) seeds 1/4 tsp crushed
      • Green Cardamon pods 4 whole
      • Red chilli powder 1/4 tsp
      • Garam masala 1 tsp
      • Salt to taste


      Procedure:

      • Clean the Paalak, chop and set it aside.
      • Cut the ginger into fine julienne strips.
      • Cook the oil and butter in a large pan over a medium high flame.
      • Lower the heat and add the crushed fennel seeds and cardamon pods.
      • Stir once then add the onions and ginger.
      • Stir and fry until the onions turn a rich brown colour.
      • Add the paalak. Cover and allow it to wilt completely, stirring every now and then.
      • Turn heat to medium then add the salt and chilli powder. Cover and cook for 20-25 mins.
      • Remove the lid and add the garam masala.
      • Stir and cook uncovered for a further 5 mins or until all the liquid has evaporated from the pan.
      • Serve hot with naans, parathas, chapaatis or just plain steamed white rice.
    • March 3, 2013 5:03 PM CST
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      Indian Tomato Soup 

      Ingredients:

      • Ripe red tomatoes 1½ lb chopped
      • Ginger 2 " piece peeled & chopped
      • Coriander leaves 1 tbsp chopped
      • Curry leaves 3-4
      • Cumin seeds 1 tsp roasted and ground
      • Black pepper powder 1/4 tsp
      • Red Chilli Powder 1/4 tsp
      • Lemon juice 2 tsp
      • Water 1/2 cup
      • Single cream 1/2 cup
      • Milk 1 cup
      • Sugar 1/4 tsp
      • Salt to taste


      Procedure:

      • Take the chopped tomatoes, curry leaves,ginger, salt and water in a saucepan and bring to a boil. Lower the heat, cover and simmer gently for 15 minutes.
      • Uncover, increase the heat and simmer more rapidly for another 15 minutes.
      • Puree in a blender, then sieve.
      • Add the cream, milk, cumin seed, black pepper, red chilli powder, salt, sugar and the lemon juice.
      • Stir together well and reheat gently without boiling.
      • Serve hot garnished with freshly chopped coriander.
    • February 22, 2013 4:41 PM CST
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      Cumin Potatoes (Jeera Aloo)

      Ingredients
      Potatoes,1 inch pieces ,boiled 4 large
      Oil 4 tablespoons
      Cumin seeds 1 teaspoon
      Salt to taste
      Red chilli powder 1 teaspoon
      Coriander seeds,crushed 1 tablespoon
      Roasted cumin powder 1 teaspoon
      Dry mango powder (amchur) 1/2 teaspoon
      Fresh coriander leaves 2 tablespoons
      Method
      Heat oil in a pan. Add cumin seeds and sauté till it changes colour. Add salt and stir. Add red chilli powder, crushed coriander seeds, roasted cumin powder and dry mango powder. Add potato cubes and stir carefully till the masala covers all the potato cubes well. Add coriander leaves and stir. Serve hot. 
    • February 8, 2013 4:36 PM CST
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      Indian eggplant and tomatoes

      Baigan bhurta, sometimes spelled baigan bharta, is kind of like an Indian version of the Middle East's baba ghanoush. The eggplant is roasted and the pulp mixed with tomatoes and spices. Serve as a side dish or spread on chapati or naan.

      4 to 6 servings

      Ingredients

      • Eggplant, halved lengthwise -- 1 to 1 1/2 pounds, or about 2 large
      • Onion, chopped -- 1
      • Garlic, crushed -- 2 to 3 cloves
      • Ginger, minced -- 1 tablespoon
      • Chili peppers, minced -- 1 to 2
      • Oil or ghee -- 3 tablespoons
      • Cuminseed -- 2 teaspoons
      • Tomatoes, chopped -- 2
      • Water -- 1/2 cup
      • Salt and pepper -- to taste
      • Garam masala -- 2 teaspoons
      • Cilantro, chopped -- 1/2 bunch

      Method

      1. Preheat oven to 400ºF. Place the eggplant, cut side down, on an oiled baking sheet and roast in the oven until softened, about 20-30 minutes. Allow to cool somewhat, then peel, cut into chunks and set aside.
      2. Puree the onion, garlic, ginger and chilies in a food processor or blender until smooth, adding a little water if necessary.
      3. Heat the oil or ghee over medium heat in a large pot, karahi or wok. Add the cuminseed and stir until it is lightly browned and fragrant. Immediately stir in the onion puree and sauté until any excess liquid has evaporated and the raw onion taste is cooked out, about 5 to 8 minutes. Take care not to burn the mixture.
      4. Stir in the chopped tomatoes and simmer until the tomatoes are cooked down and the liquid is reduced somewhat, around 5 to 8 minutes.
      5. Stir in the roasted eggplant and the water and salt. Bring to a simmer, and then reduce heat to low, cover and cook slowly for another 15 to 20 minutes. The eggplant will break down into a puree.
      6. Remove from heat, stir in the garam masala and adjust seasoning to taste. Sprinkle with the chopped cilantro and serve.

      Variations

      • Stir in 1 cup of peas when you add the eggplant for a more substantial dish.
    • January 19, 2013 5:21 PM CST
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      Tadka

      2 Tbsp Ghee

      2 tsp black mustard seeds

      1/2 tsp asafoetida

      8 curry leaves

      Melt ghee and cover. When hot, add mustard seeds (they will pop).

      Take off heat, add curry leaves and asafoetida.

      Stir, add to dhal, soup, or stew.

    • January 19, 2013 5:18 PM CST
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      Cilantro Baghar

      4 Tbsp mustard oil

      3-4 tsp cumin seeds

      1 small onion, finely chopped

      4 Tbsp finely chopped cilantro

      Heat oil 'til smoking. Turn off heat, allow oil to cool briefly.

      Reheat oil and fry cumin until they change color.  Add onion and cook 'til golden.

      Add cilantro, stir, and pour over dhal, soup, or stew.

    • January 19, 2013 5:05 PM CST
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      Spicy Beet Curry

      Ingredients

      Beetroot 1/2 kg

      Onions 2

      Green chilli 4

      Garlic 3

      Cardamom 3

      Cloves 3

      Corriander powder 1tsp

      Chilli powder 1 tsp

      Turmeric 1/2 tsp

      Cumin seeds 1/4 tsp

      Cinnamon 1 inch piece

      Poppy seeds 1 tsp

      Ginger chopped 1 tsp

      Coconut 1/4 cup

      Curry leaves a few

      Coriander leaves a few

      Salt as required

      Directions

      Peel beetroot and cut in to small pieces.

      Grind onions, green chilli, ginger, garlic, coconut, cloves, cardamom, cinnamon, turmeric, corriander powder,poppy seeds and salt in to a smooth paste.

      Heat oil in a pan, add the cumin seeds and curry leaves.Then add the paste and fry until it turns to golden brown. Add beetroot pieces along with chilli powder and enough water to cook the beetroot. Cover and simmer until beetroot is well cooked. Take it off of the heat and garnish with corriander leaves.

      Serve hot with rice or chappathi or roties.

    • January 19, 2013 4:39 PM CST
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      Sri Lankan Curry Powder

      6 Tbsp coriander seeds

      3 Tbsp cumin seeds

      1 Tbsp fennel seeds

      2-inch piece cinnamon

      1 tsp cloves

      1 tsp fenugreek seeds

      8 green cardamoms

      6 dried curry leaves (refrigerated aisle of Indian store)

      1-2 tsp chili powder

      Roast in pan w/ 1 Tbsp oil, before adding food.

    • January 18, 2013 3:27 PM CST
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      South Indian Stir-fried Potato

      This easy-to-make potato dish tastes great as a filling in Dosas (crispy rice batter pancakes) or eaten with hot chapatis (Indian flatbread) or parathas (pan-fried Indian flatbread).

      Ingredients:

      • 6 large potatoes cut into halves and then sliced thinly
      • 2 tbsps vegetable/ canola/ sunflower cooking oil
      • 1 tsp mustard seeds
      • 7-8 curry leaves
      • 2 green chillies chopped fine
      • 1 large onion chopped fine
      • 1/2 tsp turmeric powder
      • Salt to taste

      Preparation:

      • Heat the oil in a pan on a medium flame. Add the mustard seeds, green chillies and curry leaves and fry till spluttering stops.
      • Add the onions and fry till soft.
      • Add the potatoes, tumeric powder and salt to taste and mix well.
      • Cook till potato is done.
      • Serve with hot chapatis (Indian flatbread) or parathas (pan-fried Indian flatbread).
    • January 18, 2013 3:26 PM CST
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      Aaloo Paratha (potato paratha)

      Ingredients:

      • 5 medium-sized boiled, peeled and well mashed potatoes
      • 2 tsps coriander powder
      • 1 tsp cumin powder
      • 1/2 tsp cumin seeds
      • 1/2 tsp turmeric
      • 1 tsp red chilli powder
      • Salt to taste
      • 3 tbsps finely chopped coriander leaves
      • 2" piece of fresh ginger grated fine
      • 2 cups whole-wheat flour
      • 2 tbsps vegetable, sunflower or canola oil
      • Water to mix

      Preparation:

      • Put the mashed potatoes, coriander and cumin powders, cumin seeds, turmeric, chilli powder, salt to taste, chopped fresh coriander and grated ginger into a large mixing bowl. Blend all ingredients well by stirring. Once well mixed, keep aside for later.
      • Put the flour, oil/ghee and all the ingredients (except the water) into a large mixing bowl.
      • Rub together to form a crumbly mix.
      • Now slowly add water, a little at a time and knead well to make a smooth, pliable dough. Cover and set aside for an hour.
      • Divide the dough into golf ball-sized portions and roll between your hands till they are smooth and without cracks.
      • Very lightly flour a rolling board or clean counter surface and roll each ball into a 5" circle. Now take a tablespoon-full of the potato mix and spoon it into the centre of the circle you just made. Slowly lift the edges and bring together in the center to form a pouch. Press the ends together tightly to close the pouch. Once sealed, press down gently to flatten so that you have a flattened pouch.
      • Lightly flour your rolling surface and roll this pouch into a 7-8" circle. Don't worry too much if the filling oozes out. This happens often but can be avoided by using a very light hand to roll out the paratha. Just gather up the filling and either keep aside or try to put it back into the paratha and pinch the dough to seal. Also if you're just starting out with Aaloo Parathas, do not worry about getting the perfect round shape as it takes a little practice to achieve. Whatever the shape, it tastes just as good! For convenience roll out as many parathas as you like, stacking them, ready to cook with a layer of cling film between each paratha.
      • Heat a griddle and fry the parathas one at a time like this: Put a paratha on the griddle. Do the first flip when you see tiny bubbles rise on the surface of the paratha. As soon as the first flip is done, drizzle a bit of oil on the top and spread well over the surface of the paratha. Flip again in 30 seconds and drizzle oil on this surface too. The paratha is done when both sides are crispy and golden brown.
      • Serve with chilled yogurt and your favourite pickle or chutney.
    • January 18, 2013 3:23 PM CST
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      Roti (bread)

      Ingredients:

      Whole Wheat Flour (Chapati Flour) – 2 cups
      Salt – 1/2 tsp (optional)
      Oil – 4 tsp
      Warm Water – 3/4 cup
      All-purpose flour – for rolling and dusting

      Method:

      1. In a large mixing bowl, mix Chapati Flour and Salt well.
      2. Add Oil and mix until all lumps are gone.
      3. Add Warm Water a little at a time to form a medium soft dough ball. Do not overwork the dough.
      4. Add few drops of Oil and coat the dough ball. Cover and let it rest for 15 minutes.
      5. Heat Tawa or skillet on medium heat.
      6. Knead the dough once and divide into golf ball size balls.
      7. Dip one ball into the All-purpose flour to coat and roll it out into a thin disc. Keep dipping the rotli into the dry flour to prevent it from sticking to the rolling surface.
      8. Shake or rub off excess flour from the rotli and place it onto the hot tawa.
      9. Flip to the other side once you see bubbles appear on the surface. Allow it to cook for 10-15 seconds.
      10. Increase the stove heat to High, gently pick the rotli up with tongs, remove the tawa off of the flame, flip the rotli over and place onto an open flame.
      11. The rotli should balloon up. Flip it over and cook on the other side.
      12. Place the cooked rotli into an insulated container and smear it with Ghee or clarified butter and repeat the process for the remaining dough.

      Makes approx 12 rotlis.

    • January 18, 2013 3:21 PM CST
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      Coriander-Cilantro Naan

      Ingredients
      • Approx 5 cups of bread flour (or all purpose flour)
      • 1-1/4 cup plain yogurt
      • 1 tsp coriander seed
      • 1/2 cup water
      • 1-1/2 tsp dried yeast
      • 1 tbsp salt
      • 2 tbsp vegetable oil plus extra for brushing
      • Few sprigs of cilantro for garnish
      Method
      1
      Dry roast the seeds until aromatic
      Coriander/Cilantro Naan (Indian Flatbread)
      2
      Crush them coarsely using a Mortar and pestle, or use that coffee grinder that has been lying around unused for a while now :) They are perfect for this.
      Coriander/Cilantro Naan (Indian Flatbread)
      3
      Put them into a pan with the water and bring it to a boil. Set aside.
      Coriander/Cilantro Naan (Indian Flatbread)
      4
      Put the yogurt into another bowl, add the yeast. Pour the seeds+water mixture and stir well
      Coriander/Cilantro Naan (Indian Flatbread)
      5
      Add 1-1/2 cups of flour and stir it well until blended. Cover the bowl and let it prove for 30minutes.
      Coriander/Cilantro Naan (Indian Flatbread)
      6
      Then add the salt, oil and the remaining flour. Knead it well on a lightly floured surface until smooth and place it back in the bowl. Cover it and let it double - approx 1 hour.
      Coriander/Cilantro Naan (Indian Flatbread)
      7
      Then punch it down, turn it down on a lightly floured surface and slowly add in the chopped cilantro into the dough.
      Coriander/Cilantro Naan (Indian Flatbread)
      8
      Divide the dough into small balls and then using a rolling pin, roll it out into oblong shapes
      Coriander/Cilantro Naan (Indian Flatbread)
      9
      On a skillet, place the naan, brush it with little oil.
      Coriander/Cilantro Naan (Indian Flatbread)
      10
      once its done on one side, turn it the other side.
      Coriander/Cilantro Naan (Indian Flatbread)
    • January 18, 2013 3:18 PM CST
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      Baingan Bhart(H)A (Eggplant)

      Ingredients
      • 1 large Eggplant ( or 2 medium ones)
      • 1 tsp cumin
      • 1 onion, finely chopped
      • 1 tsp ginger-garlic paste
      • 2-3 medium ripe tomatoes, finely chopped
      • 1/4 tsp turmeric
      • 1 tbsp coriander-cumin powder
      • 1 tsp garam masala
      • 1 tsp chilli powder ( or as per taste)
      Method
      1
      Wash your eggplant, wipe it dry and then coat it with some oil.Turn your stove on with flame med-high and place the eggplant on it. This will burn out the skin of the eggplant while making it soft.
      Baingan ka bhartha Recipe
      2

      Oven Method : If you want to use the oven, put maximum temp, prick the oil coated eggplant all over and place it until the ggplant is tender. You can use broiler too for this purpose.Let it cool and then remove the skin from the eggplant. Remove its flesh, mash it well and keep it aside.

      Baingan ka bhartha Recipe
      3
      Saute onions, ginger garlic paste along with the spices until soft in 1 tsp oil.
      Baingan ka bhartha Recipe
      4
      Add the chopped tomatoes and saute until tomatoes are soft.
      Baingan ka bhartha Recipe
      5
      Finally add the mashed eggplant, mix well until combined and serve hot garnished with cilantro. 
    • January 18, 2013 3:11 PM CST
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      Poori (Puri-  Fried Bread)

      Ingredients
      • 1 cup wheat flour
      • 1/4 tsp salt (or as needed for taste)
      • About 1/2 cup water (or as needed to make a pliable dough. Might vary depending on the quality of flour)
      Method
      1
      Stir the flour and salt in a bowl
      2
      Add water little by little to the dough
      3
      until it comes together into a pliable dough. I think we would have used around 1 cup of water but it might differ depending on the quality of the flour. So add it little by little while kneading. You can also add 1 tbsp or so of hot oil (that you are heating for deep frying) to the dough. The final consistency should not be too tight (dry) or too soft(wet).
      4
      Knead it well until smooth like below. The dough should not be sticky (only v lightly sticky)  or feel dry in your hands.
      5

      Make small balls out of it. These will depend on how big a fryer you have. We intended to make puri of small-med  (probably about 6 inch in diameter).

      Tips:

      Do not let the dough sit. Usually for roti(s), I insist on letting the dough sit for some time which makes the dough very soft. But for pooris this rule does not apply (at least that's what I learnt from my mom). She insists that letting it sit makes it prone to soaking up lots of oil while frying. Hence use the dough immediately to make the pooris.

      How to make Indian Poori | Puri Recipe (step by step)
      6
      Roll it out into small circles with thin-medium thickness. Don't make it too thin else it will come out crispy.
      How to make Indian Poori | Puri Recipe (step by step)
      7
      Repeat for all dough. Alternatively heat oil for deep frying.
      How to make Indian Poori | Puri Recipe (step by step)
      8
      Do the oil-temperature test to see if it is ready. The oil should be hot but not too hot that it smokes. Tips: Drop a small piece of dough into the oil. The dough should fry up immediately and come to the surface. You know the oil is not hot enough when the puri does not puff up, is flat  and instead is also soaking up oil.
      9
      Now drop the poori into the oil.
      10
      While the poori is slowly coming to the surface, make sure to keep ladling in the hot oil on the surface.
      How to make Indian Poori | Puri Recipe (step by step)
      11
      This helps the poori to puff up.
      How to make Indian Poori | Puri Recipe (step by step)
      12
      Turn it so that it gets evenly reddish brown or golden yellow (however you prefer)
      How to make Indian Poori | Puri Recipe (step by step)
      13
      Place it on paper towel to drain off any oil. If fried right, it wont retain oil.
      How to make Indian Poori | Puri Recipe (step by step)
      Serve it with side dish of your choice. The famous combo is with Potato Masala (a curry made with potatoes) and also Chole (chickpeas curry).  I also know many South Indian families who enjoy it with a condiment called as Pudina Thogayal which is a chutney made with mint and tamarind.
    • January 18, 2013 3:07 PM CST
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      Chole (chickpea curry)

      Ingredients:

      • 2 cans of chickpeas (400 gm each)
      • 2 tbsps vegetable/ canola/ sunflower cooking oil
      • 2 bay leaves
      • 5-6 cloves
      • 3-4 green cardamoms
      • 5-6 peppercorns
      • 3 large onions, sliced thin
      • 2 large tomatoes chopped
      • 2 tbsps garlic paste
      • 1 tbsps ginger paste
      • 2 tsps coriander powder
      • 1 tsp cumin powder
      • 1/2 tsp red chilli powder
      • 1/4 tsp turmeric powder
      • 2 tsps garam masala
      • 1" piece of ginger, julliened
      • 2 tbsps fresh coriander leaves chopped fine

      Preparation:

      • Grind 2 onions, the tomatoes, ginger, garlic together into a smooth paste.
      • Heat the oil in a deep, thick-bottomed pan on a medium flame.
      • Add the bay leaves, cloves, cardamom and peppercorns and fry for 1/2 a minute.
      • Add the remaining sliced onion and fry till light golden. Add the onion-tomato paste and fry till the oil begins to separate from the paste.
      • Add the dry spices - cumin, coriander, red chilli, tumeric and garam masala powders. Fry for 5 minutes.
      • Drain the water in the can from the chickpeas and rinse them well under running water. Add the chickpeas to the masala. Mix well.
      • Add salt to taste and water to make gravy (about 1 1/2 cups).
      • Simmer and cook covered for 10 minutes.
      • Use a flat spoon to mash some of the chickpeas coarsely. Mix well.
      • Garnish with juliennes of ginger and finely chopped fresh coriander leaves.
      • Serve piping hot with PooriBhatura.
    • January 18, 2013 3:06 PM CST
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      Untitled

      Chaat - Tikki Ki Chaat - Ragda Pattice

      Ingredients:

      • 6 large potatoes boiled, peeled and mashed
      • 1 tsp red chilli powder
      • 1 tsp coriander powder
      • 1 tsp cumin powder
      • 1 tsp raw mango powder
      • 1/2 cup finely chopped coriander
      • 2 onions finely chopped
      • Salt to taste
      • 1 can of chickpeas roughly mashed
      • 6 cloves
      • 3 pods cardamom
      • 8 peppercorns
      • 1 cup Tamarind Chutney
      • 1 cup Mint-coriander Chutney
      • Coriander chopped fine to garnish
      • Chaat masala to garnish
      • Vegetable/canola/sunflower cooking oil to shallow fry

      Preparation:

      • Mix the mashed potatoes, red chilly, coriander, cumin and raw mango powders, chopped coriander, 1 chopped onion and salt to taste. Make into a smooth paste. Form into equal-sized patties.
      • Heat oil on a griddle and shallow fry these patties till crisp and golden. Drain on paper towels.
      • Add 1 cup of water to the roughly mashed chickpeas. Add the cloves, cardamom and peppercorns and salt to taste. Bring to a boil, stirring often. Turn off the heat. Remove the whole spices and discard.
      • To serve the Tikki Ki Chaat, put 2 hot patties in a plate and spoon some chickpea mixture over them. Add the Tamarind and Mint-coriander Chutneys according to taste. Sprinkle chopped onion and corainder to garnish. Sprinkle chaat masala over the whole dish.
      • A tasty variation to this recipe: add some yogurt (whisk to make smooth) over the chickpea mix and then add the remaining ingredients.
    • January 18, 2013 3:03 PM CST
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      Untitled

      Malai Kofta (vege-balls in a thick sauce)

      Ingredients:

      • For the koftas:
      • 2 cups peeled and diced boiled potatoes
      • 1 cup mixed vegetables (carrots, beans, peas, sweet corn) boiled
      • 1 cup paneer cubes
      • 2 tbsps of thickened/ heavy/ double cream
      • 1 tsp cumin powder
      • 1 tsp coriander powder
      • 1/2 tsp red chilli powder
      • 1/2 cup chopped nuts (almonds, walnuts and cashewnuts)
      • 1/4 raisins chopped fine
      • Salt to taste
      • Vegetable/ canola/ sunflower cooking oil to fry the koftas
      • For the sauce:
      • 3 tbsps vegetable/ canola/ sunflower cooking oil
      • 2 large onions quartered
      • 2 tomatoes quartered
      • 2 tbsps garlic paste
      • 1 tbsp ginger paste
      • 2 tsps coriander powder
      • 1 tbsp cumin powder
      • 1/2 tsp red chilli powder
      • 1 tsp poppy seeds lightly roasted and ground into a powder
      • 3 tbsps nuts (cashews and almonds) ground into a thick paste
      • Salt to taste
      • 2 tsps garam masala

      Preparation:

      • Mash the potatoes, mixed vegetables, paneer and cream together. Add the kofta spices to this mash and mix well. The resulting dough should be firm. If not add some more boiled potato. Season with salt.
      • Make this dough into balls and put 1/2 a tsp of the nut and raisin mix in the center of each ball. Roll into perfect rounds.
      • Heat the oil kept aside to fry the koftas, on a medium flame. Deep fry these rounds till pale golden in colour.
      • Drain on paper towels and keep aside.
      • For the gravy, first heat the 3 tbsps of oil in a deep pan and fry the onions till light brown.
      • Grind into a paste along with the tomatoes, onions, ginger, garlic, coriander, cumin and red chilli powders.
      • Put this paste back into the pan and fry till the oil begins to separate from the masala.
      • Add the poppy seeds powder and nut paste and fry for another 2-3 minutes.
      • Add 1 cup of warm water (the sauce for this dish is meant to be thick so do not add too much water) to this masala to form a sauce/gravy. Mix well. Season with salt.
      • Bring the sauce/gravy to a boil and then reduce the fire to a simmer.
      • Gently add the kofas to this sauce/gravy and cook uncovered for 2-3 minutes.
      • Turn off the fire and sprinkle the garam masala all over the top of the dish. Cover immediately and allow to sit for 5 minutes.
      • Serve with hot Naans (tandoor-baked leavened Indian flatbread) or Jeera Rice.
    • January 17, 2013 5:47 PM CST
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      Poha (Rice Flakes Breakfast)

      Flattened Rice Flakes (available in all Indian grocery stores) – 150 gm
      Onion chopped – 1
      Tomato chopped – 1 (Optional)
      Potato boiled and diced – 1
      Mustard seeds – 1 Tsp
      Green Chillies chopped – 1
      Curry leaves – 5
      Turmeric powder – 1 Tsp
      Salt – 1 Tsp
      Peanuts- 3 Tsp
      Lime juice – 2 Tsp
      Vegetable Oil – 2 Tbsp
      Coriander chopped – 2 Tsp

      Preparation Method:
      Wash the rice flakes under running water. Drain the water and keep aside.

      In a frying pan heat the vegetable oil, add mustard seeds when they start crackling add the curry leaves.

      Add the chopped onion to the pan now fry till it becomes soft; add green chilies, peanuts and diced boiled potatoes.mix well. Cook for two minutes.

      Now add the washed flattened rice flakes, put in the turmeric powder. Mix thoroughly so that the turmeric is evenly coated on all the rice flakes. Cook further for two minutes.

      Pour lime juice over the Poha. Garnish with chopped coriander. Serve hot

    • January 17, 2013 5:43 PM CST
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      Paneer Pasanda

      Ingredients:

      1 cup of cubed paneer / cottage cheese
      1/4 cup of milk
      1/4 cup fresh curd
      1 tsp Bengal gram flour (besan)
      1 tsp cumin seeds (jeera)
      About 2 pinches of dried fenugreek leaves (kasoori methi)
      1/2 tsp garam masala powder
      1 tsp oil
      Salt, as per taste
      A handful of chopped coriander (optional)

      For the paste:

      1 cup sliced onions
      1/2 cup chopped cauliflower
      2 green chillies
      1/2 tsp ginger paste
      1-2 stick of cinnamon (dalchini)
      1-2 clove (laung)
      1-2 green cardamom (elaichi)
      1 cup of milk

      Method:

      In a pan, combine all the ingredients for the paste and cook on medium flame for about 10 minutes. At this point, the onions and the cauliflower should have softened and the nearly all the milk should have evaporated.

      Once the mixture has cooled a bit, purée it to a smooth paste in a blender. Keep aside.
      In a small bowl, whisk together the milk, curd and the gram flour. Whisk briskly to avoid lumps being formed.

      In a separate non-stick pan, heat the oil. Keeping the pan on a low flame, add the kasoori methi and cumin seeds. As they brown slightly, add the paste. Sauté the mixture for about 5 minutes.

      Add the curds and gram flour mix along with the salt and garam masala powder. Keep the flame on low while adding the curd mix. Continue to cook on medium flame.
      Add the paneer and chopped coriander. Mix well.
      Serve hot.

    • January 17, 2013 5:41 PM CST
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      Samosas

      All Purpose Flour- 500gm or 2Cups

      Potato boiled-2

      Peas boiled- 1/2 cup

      Onion chopped- 1

      Turmeric powder-1/2Tsp

      Cumin seeds- 1/2 Tsp

      Mustard seeds-1/2 tsp

      Chilli chopped- 2

      Corriander chopped-1 Tbsp

      Salt- 1 tsp

      Vegetable Oil- 2 Tbsp(extra oil will also be needed for deep frying)

      ---------------------

      In a bowl take flour; add 1Tbsp oil and a pinch of salt. Knead the flour into soft dough along with some water. Keep refrigerated for 10 minutes.

      Roughly mash the boiled potatoes, to it add the chopped onions, chopped chillies and boiled peas.

      Heat some oil in a frying pan, add cumin and mustard seeds. When the seeds start crackling put the mashed potato mix into the frying pan. To the potato mix, add salt and turmeric. Mix well; sprinkle chopped coriander and keep aside to cool down.

      To make the samosas, take a ball of the previously made dough. Roll it flat with the help of a rolling pin and cut the rolled out dough in the middle so that you have two almost equally sized portions in the shape of a ‘D’.

      Make a cone out of each half. Fill the prepared potato stuffing into this cone and seal off the open portion by applying a little water and pinching the edges together. Repeat the process till all the dough is used up.

      Deep fry the samosas in vegetable oil till they turn crisp and golden brown.

    • January 17, 2013 5:38 PM CST
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      Kadhai Paneer (Cheese Dish)

      Yummy , flavorful and creamy – are the three words for this mouth watering punjabi dish . Today I prepared this dish and served with parantha. This delicious dish goes well with any bread.

      Paneer( cut into any shape that you like)
      1 finely thin sliced onion
      2-3 finely chopped tomatoes
      1-2 bay leaves
      1tbsp cumin seeds
      4-5 finely chopped green chillies
      2tbsp ginger garlic paste
      Capsicum/Pepper cut into square
      2 tbsp Kasuri Methi
      1/1 tbsp coriander powder

      Heat oil in a pan and add cumin seeds and fry onion and capsicum till onion turn translucent.
      Remove them from oil and keep aside.
      Now add finely chopped garlic,ginger and chilli to the same pan.Fry it for a while and then add sauteed onion and capsicum into it.
      Stir in coriander powder.Then add the tomatoes,mix well and cook until tomatoes melt and the oil seperates.

      Add kasuri methi and salt and stir them together.
      Finally add the paneer pieces mix well,cover the pan with a lid and simmer for few minutes.
      Now add chopped coriander leaves and if you want add sliced garlic,stir and switch off the heat.

    • January 17, 2013 5:35 PM CST
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      Zunka

      Zunka is ideal for these who love their food spicy. A Maharastrian speciality, this dish is generally served with Bhakri and onions but you may also enjoy it with rotis if you do not care for Bhakri.

      1 1/4 cups besan (Bengal gram flour)
      2 cups chopped onions
      1 tsp mustard seeds ( rai / sarson)
      1 tsp cumin seeds (jeera)
      1/4 tsp asafoetida (hing)
      2 tsp chopped ginger
      2 tsp garlic, chopped
      1 tsp chopped green chilli
      2 tsp chilli powder
      1/2 tsp turmeric powder (haldi)
      1/2 cup chopped coriander (dhania)
      2 tbsp oil
      salt to taste

      Method

      Heat the oil in a pan, add the mustard seeds and allow them to crackle.
      Add the cumin seeds, asafoetida and onions and cook till the onions are tender.
      Add the ginger, garlic and green chilli and cook for some more time.
      Add the chilli powder, turmeric powder, Bengal gram flour and salt and cook over a slow flame till the flour is lightly browned.

      Add 2½ cups of water, stirring continuously, till the Bengal gram flour thickens and leaves the sides of the pan. Cook over a slow flame for 4 to 5 minutes till the besan smells cooked.

      Add the coriander and mix well.
      Serve hot.

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