receipe organised by a c ravi

8/8/2019 RECEIPE ORGANISED BY A C RAVI

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RECEIPE ORGANISED BY A C RAVI

ABOUT INDIAN FOOD AND COOKING

Indian cuisine is popular all over the world and is one of the most unique and original

cuisines of the world. The culinary appeal ofIndian cooking has taken the Western culture

by storm because those who have tried know how good Indian food can be. There is an everincreasing appreciation of and interest in Indian food around the world. The fact that you can

find Indian restaurants in almost every country in the world is a testimony to the popularity,

variety and great taste ofIndian food.

Indian cooking is well known for its sophisticated and subtle use of many

spices, herbs and flavorings. Spices form the most important element in

enhancing the flavor of a dish and creating unique aromas in Indian

cuisines. Spices like chilli pepper, cumin, turmeric, ginger, hing and

coriander form an integral part ofIndian food. Other common items in

Indian cuisine are rice or bread (rotis), a variety of lentils (dals), regional

vegetables, yoghurt, ghee, paneer (Indian cheese), savory pickles and chutneys. Sweets areessential in Indian cuisine as well. A few popular Indian sweets are gulab jamun, ladoo,

halwa and burfi.

A large portion ofIndian food is vegetarian due to the fact that about one third of the

population of India is vegetarian. However, many traditional Indian dishes also include

chicken, lamb, mutton and other meats. The most popular forms ofIndian cooking have to

be curries and lentil dishes, usually served with rice or breads.

India, home to more than one billion people, is a country with diverse styles of cuisine. Each

religion, culture, festival, and caste has left its own influence on Indian food. Indian cooking

also varies from region to region. Generally, Indian cuisine can be categorized into four

regions: North Indian, South Indian, East Indian, and West Indian.

North Indian cooking, often called Mughal style is one of the worlds popular cuisines. The

staple food of most North Indian is a variety of lentils, vegetables, rotis, chappatis parantha,

pooris and nan. Curries in North India have a more subtle and mellow flavor. Dairy-based

products such as milk, paneer, ghee (clarified butter) and yogurt are featured prominently in

North Indian curries and gravies. Garam masala is a spice mixture used extensively in

northern Indian cooking. Mutton and lamb are popular meats of many Northern Indian

recipes. A few famous North Indian food are Samosas, Motichoor Laddo, Tandoori chicken,

Kashmiri pulao, Biryani, Daal Makhani, Rasamalai, Kebabs, Butter Chicken, Kheer, Chicken

Tikka, Chaat, 'sarson ka sag'

South Indian food are mostly vegetarian and is more spicy. Rice is the staple grain in SouthIndian cuisine. Coconut, curry leaves, spices, sambar and rasam are used liberally in South

Indian cooking. A few famous Southern Indian snacks are dosa, bonda, vada, idli, bajji and

puttu. Appam, Mysore Pak, seafood dishes, upma, vindaloo curry, Hyderabad biryani and

basoondi are some popular South Indian dishes.

Both the cooking and consumption of Indian food are great culinary experiences. The reward

of cooking Indian food recipes are obvious to anyone who has tasted a well-cooked Chicken


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Tikka Masala or was sustained by mouthwatering samosas. IndianFood-Recipes.com has a

great selection of free and delicious Indian recipes. Happy cooking!

INDIAN RECIPES FOR VEGETARIAN

Vegetable lovers will find delight in eating the delectable Indian food recipes without the

need to have the same old, boring, and dull taste that they have with the typical vegetariancuisines. The vegetarian Indian Food has a wide array of choices when it comes to flavor.

You can still taste that mouth-watering zest even if there is no chicken, lamb, or any kind of

meat used in the main ingredients. More Indian vegetarian recipe.

INDIAN RECIPES FOR BREAKFAST

There are many other Indian breakfast recipe. In the southern part of India, the most popular

are idli, pongal, as well as vada, chapatti and dosa. In the north, on the other hand, we have

the paratha and aloo sabji. Indian breakfasts are also commonly served with sweets such as

jelabi, milk, as well as halwa. More Indian breakfast recipe.

INDIAN RECIPES FOR DESSERTS & SWEETS

Indian food has been popular across the world because of its uniqueness and authenticity.Particularly, Indian sweets and desserts are becoming more and more popular because of their

fantastic taste. These sweets, which are also known as mithai in India, are made from various

ingredients ranging from vegetables to fruits, from grains to milk. Below are some of the

famous Indian sweets and desserts that you must try out, whether you are in India or not.

More Indian sweets recipe.

INDIAN RECIPE OF THE DAY: Milk Thandai

This is a spicy milk based drink often served during the festival of Holi.

Makes 4 to 5 glasses

Ingredients for Milk Thandai :

20 almonds 1 tsp aniseed 2 tsp poppy seeds 2 tsp cumin seeds 8 cardamoms 10 tsp peppercorns 400 ml water mixed with 400 ml fresh milk


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Directions for making Milk Thandai :

1. Grind aniseed, poppy, cumin seeds, cardamom and black pepper together.2. Grind almonds separately.3. In a large bowl, put in dry pounded ingredients together with a little mixture of water

and milk.

4. Mix well and strain juice through a muslin cloth.5. Repeat process until all milk mixture is consumed.6. Add sugar and stir well. Chill.7. Enjoy your Milk Thandai. Hope you love this Indian recipe.

Mixed Vegetable Kurma

Another colourful recipe from my kitchen. This Kurma goes good with anything. You can

have it with hot rice, Chapati, Idyl, Dosa, etc..I prepared it yesterday for parotta.

Ingredients :

1. Mixed cut Vegetable - 2 Cups ( I used potato, cauliflower, beans, peas, carrot & cabbage)

2. Onion - 1/2 Cup (Finely Chopped)

3. Tomato - 1 (Cut in to pieces)

4. Green Chilly - 2 (cut in to pieces)

5. Ginger-Garlic Paste - 1 tsp

6. Sambar Powder - 1.5 tsp or adjust to your taste

7. Coconut - 1/4 Cup

8. Roasted gram(pottu kadalai) - 2 tsp

9. Tamarind Juice - 1 tsp

10. Garam Masala - 1 tsp

11. Cumin Powder or Cumin Seeds - 1/2 tsp

12. Coriander Powder - 1/2 tsp13. Mustard - 1 tsp

14. Urad dhal - 1 tsp

15. Curry Leaf - Little qty

16. Coriander - Little qty

17. Salt - Needed qty

18. Oil - 1 tbs


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Procedure :

1. In a pan, add 1 tsp of oil. Add the cut green chillies, then add friedgram and fry till fried

gram turns slightly towards brown. Now, add the coconut. Fry for few seconds.

2. Transfer to mixie jar and grind to paste. Keep aside.

3. Now, in the same pan add a tsp of oil. Add mustard and urad dhal. Once the mustard get

popped, transfer to a bowl. Keep aside.

4. Add the remaining oil. Add ginger-garlic paste and fry till the raw smell is gone.5. Now, add onion fry well. Add the tomato followed by other mixed veggies.

6. Fry them all well. Add 2 cups of water, salt, sambar powder, cumin powder, coriander

powder and tamarind juice.

7. Allow the contents to boil well. Once the vegetables became tender or cooked, add the

ground masala and garam masala.

8. When the Kurma starts to thicken add the mustard and urad dhal.

9. Switch of the stove and garnish with curry leaves and coriander.

10. Serve hot with any Indian bread variety or rice.

Note : If the Kurma is thick, you can add little more water to thin it out.


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Sambar for Idlis

Ingredients:

Toor Dal 1 cup (Red Gram Dal)

Peeled Small Onions 1 cup (Pearl Onions)Ripe Medium sized Tomatoes 2 finely choppedTamarind Concentrate 1 teaspoon ( If you are using Tamarind, take

extract from 1 medium lemon size tamarind)Salt

Curry LeavesMustard Seeds 1 teaspoon

AsafoetidaOil 2 teaspoons

Roast and grind:

Dhania 3 teaspoonsUrud Dal ( Black Gram Dal) 2 teaspoonsCumin Seeds 1 teaspoons

Channa Dal (Bengal Gram Dal) 3 tablespoonsRed ChillisFenugreek a little less than teaspoon


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Method:

Cook Toor Dal in Pressure Cooker, Mash well and keep it aside.

Heat oil, add Mustard Seeds, when it sputters, add cup Pearl Onions.Fry for a minute and add enough Water, Curry leaves and boil till Onionsbecome tender.

Fry the remaining Onions and the chopped Tomatoes using very little oil.Fry for a couple of minutes and let it cool. Then, grind this along with theGround Powder and keep it aside.

When the Onions are cooked, add the Tamarind Extract, Asafoetida andSalt and let it boil for sometime. Add the Ground paste and stir well for acouple of minutes. Reduce the heat and add the cooked Toor Dal and stir.

Serve hot with Soft Warm Idlis.

INDIAN RECIPE: Kanjeepuram Idli

Ingredients for Kanjeepuram Idli:

3 cups Par boiled 1 1/2 cup Urad dhall 1 tsp Dry ginger powder 1/2 tsp Pepper 1/2 tsp Cumin seeds

1/4 tsp Hing Curry leaves 6 tsp Cooking Oil 2 tsp Ghee 1 1/2 tsp Salt

Directions for making Kanjeepuram Idli:

1. Rinse and soak par boiled rice and urad dhall in water for 2 hours.2. Grind the above coarsley and add hing and salt to this. Keep it overnight so that this

will ferment.

3. Fry pepper, cumin seeds, and curry leaves in oil and ghee.4. Add this to the flour.5. Add dried ginger powder and mix everything together.6. Coat a flat vessal with oil, and pour the idli flour into this and pressure cook for 45

minutes in low heat without pressure cooker weight.

7. Enjoy your Kanjeepuram Idli. Hope you love this Indian recipe.


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INDIAN RECIPE: Aval Dosai

Ingredients for Aval Dosai:

2 cups Rice 3/4 cup Aval 1/2 cup Urad dhall 1 1/2 tsp Salt Cooking Oil for making dosas

Directions for making Aval Dosai:

1. Rinse and soak rice, aval and urad dhall in water for 1 hour.2. Wet grind the above with salt into a nice batter.3. Keep at room temperature for 12 hours.4. Spread a big spoon full of the above batter on a hot non-stick pan, and put 1 t.spoon of

oil around it.

5.

Close the dosa with a cover and let it cook for a few minutes. Do not turn the dosa.6. Serve it hot with chutney.7. Enjoy your Aval Dosai. Hope you love this Indian recipe.

INDIAN RECIPE: Mixed Dal Dosas

The dosa, dosai, dose, thosai, or dhosa is a South Indian crpe, a typical South Indian

breakfast item.

Makes: 8-10 medium sized dosas

Shelflife: 1 day refrigerated.

Texture: Light and thin, foldable but crisp.

Ingredients for Mixed Dal Dosas:

1 cup rice 1/3 cup yellow moong 1/3 cup channa 1/3 cup urad dal 2 tbsp. curds 1/2 tsp. soda bi-carb 2 tbsp. oil salt to taste oil to shallow fry


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Directions for making Mixed Dal Dosas:

1. Wash rice separately and dals toghether.2. Soak in plenty of water and keep aside for 5-6 hours.3. Wet grind the rice till semolina type grain can be felt.4. Wet grind rice till fine. Mix both batters.5. Add the curds, salt, soda and oil.6. Mix well till fluffy and light. Keep aside for 3-4 hours before making dosas.7. Heat griddle, pour batter and make as for plain dosas.8. Serve hot with chutney.9. Make thin or thick as desired.10.Enjoy your Mixed Dal Dosas. Hope you love this Indian recipe.

INDIAN RECIPE: Kara Vadai

Ingredients for Kara Vadai:

1 cup All purpose flour (Maida) 1/4 cup Rice flour 2 small Onions, finely chopped 4 Green chilles, finely chopped a few Curry leaves a small bunch of Mint (Optional), washed and finely chopped 1/2 tsp Salt Cooking oil for frying

Directions for making Kara Vadai:

1. Mix all the above ingredients and make small balls and deep frying oil.2. Enjoy your Kara Vadai. Hope you love this Indian recipe.

INDIAN RECIPE: Masala Dosa

Masala dosa is an South Indian delicacy/snack/tiffin popular as Indian breakfast made with

fermented rice and dal batter. A masala dosa is made by stuffing a dosa with masala (lightly

cooked filling of potatoes, fried onions and spices).


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Ingredients for Masala Dosa:

1 cup plain rice. 1 cup parboiled rice. 1/4 cup white udad dal. 1/2 tsp. methi (fenugreek) seeds 1 /2 tsp soda bi carbonate 1/2 cup curds the batter. 10-12 tsps. ghee or oil as preferred water for grinding

Directions for making Masala Dosa:

1. Wash the rices and dal together. Add plenty of water and methi seeds. Allow to soakfor 7-8 hours or overnight.

2.

Rewash the rice by draining the water 2-3 times.3. Grind to a paste. Rawa -like grains should be felt in the batter.4. Add soda bicarb and salt and mix well. Keep aside in a warm place for 8-10 hours.5. Beat the curds well.Add to the batter, add more water if required.6. The consistency of the batter should be enough to thickly coat on a spoon when

dipped.

7. Heat the iron griddle or non-stick tawa well.8. Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin

round.

9. Pour a tsp. of ghee or oil over it.10.Spread chutney spread over dosa.11.Place a tbsp. masala in the centre.12.Fold into triangle to cover masala.13.Remove with spatula when crisp.14.Serve hot with chutney and/or sambar.15.Enjoy your Masala Dosa. Hope you love this Indian recipe.

For masala:

Ingredients:

2 large onions in vertical slices 2 large potatoes boiled and peedled 4-5 green chillies 1 tbsp. chopped coriander 8-10 cashews halved 1/2 tsp. each udad dal, cumin & mustard seeds 2 tbsp. oil 1/4 tsp. turmeric salt to taste


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Directions:

1. Chop potatoes coarsely. Chop green chillies.2. Heat oil, add cashews and brown lightly.3. Add dal, seeds and splutter.4. Add chillies and onions. Fry till tender.5. Add turmeric, salt, potatoes, coriander.6. Mix well.

INDIAN RECIPE: Dosai

The dosa, dosai, dose, thosai, or dhosa is a South Indian crpe, a typical South Indian

breakfast item.

Ingredients for Dosai:

Par Boiled rice - 2 Raw rice - 2 Urud Dal - 1/2 Fenugreek seeds - little

Directions for making Dosai:

1. Rinse the above ingredients in water for about 2-3 hours. Then grind in a blender(with adding water in steps) into a very fine flour.

2. Add salt and keep it aside (to get sour) for 12 hours.3. Heat the pan and spread a drop of oil on it. When the pan is fully heated, take some

flour and spread it on the pan into a round shape.

4. Turn it over so that both sides are cooked well. When it is almost cooked spread ateaspoon over it.

5. Place some and roll the dosai on both sides and move it to a plate.6. Enjoy your Dosai. Hope you love this Indian recipe.

INDIAN RECIPE: Rice Flour Pancakes (Dosa)

Serves 4

Preparation time: Overnight + 6 hours

Cooking time: 30 minutes


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Ingredients for Rice Flour Pancakes (Dosa):

For pancakes (dosa):

225 gm parboiled rice cup lentils (urad daal), husked tsp fenugreek seeds 5 1/3 tbsp oil 3 tbsp water Salt to taste

For Potato Filling:

1 cup potatoes, boiled and mashed 4 tbsp oil 1 tsp mustard seeds 1 tbsp Bengal gram (chana daal), split cup onions, sliced 4 green chillies, chopped 1 tsp turmeric powder Salt to taste 1 tbsp lemon juice 10 curry leaves 4 tsp green coriander, chopped

Directions for making Rice Flour Pancakes (Dosa):

1. Soak the rice and lentils overnight along with fenugreek seeds. Blend with water (3tbsp) to make a fine paste. Keep aside and allow to ferment for 5 to 6 hours.2. Heat oil in kadhai or wok, saut mustard seeds till crackle, add gram, stir until light

brown. Stir in onions, saut till transparent. Mix in green chillies, turmeric, salt and

lemon juice. Add potatoes, curry leaves and coriander. Cook for 5 minutes.

3. Heat a tawa (griddle). Season it by wiping the surface (once only) with onionwrapped in muslin and dipped in oil. Reduce heat, thinly spread a ladleful of batter by

moving the ladle in concentric circles. Cook for 2 minutes.

4. Loosen edges by dotting with oil. Flip over, semi-cook for a few seconds. Flip overagain, place 2 tbsp of potato mixture in the centre, dot with butter and fold both sides

over. Serve hot, accompanied by coconut chutney and sambhar.

5. Enjoy your Rice Flour Pancakes (Dosa). Hope you love this Indian recipe.


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INDIAN RECIPE: Spinach Vadai

Ingredients for Spinach Vadai:

2 cups Moong dhall 1 cup Channa dhall 1/2 cup Rice 1 bunch of Spinach, finely chopped a small piece Ginger, grated 3-4 Green Chilles a small pinch of Hing

1 tsp Salt Cooking Oil for frying

Directions for making Spinach Vadai:

1. Soak the dhalls for 1 hour in water.2. Grind ginger, green chilles, hing, salt and the soaked dhall coarsely.3. Add chopped spinach and makes small balls and deep fry in oil.4. Enjoy your Spinach Vadai. Hope you love this Indian recipe.

INDIAN RECIPE: Cottage Cheese kathi Kabab

Serves 4 Preparation time: 30 minutes Cooking time: 15 minutes

Ingredients for Cottage Cheese kathi Kabab:

450 gm cottage cheese (paneer) tsp poppy (khus khus) seeds 1 tsp coriander seeds 6 cloves 4 black cardamoms 1 cinnamon stick (1 piece) 15 black peppercorns 1 tsp cumin seeds 1/3 cup onions, chopped 10 garlic cloves, chopped 1 tbsp ginger, chopped cup yogurt Salt to taste 1 tsp red chilli powder 1 tsp turmeric powder 1 tbsp gram, roasted and powdered 1 tbsp salad oil Butter for brushing 1 tsp dry mango powder 1 tsp garam masala 1 tbsp lemon juice 4 paranthas


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Directions for making Cottage Cheese kathi Kabab:

1. Lightly broil poppy and coriander seeds, cloves, cardamoms, cinnamon, peppercornsand cumin.

2. Blend the spices along with onion, garlic and ginger.3. Whisk together, yoghurt, salt, red chilli powder, turmeric powder, gram flour and

salad oil.

4. Coat cottage cheese cubes evenly with the prepared mixture.5. Roast in a hot grill (163 degrees C) for 12 to 15 minutes, turning 2-3 times to roast

evenly.

6. Brush with butter. Sprinkle mango powder, garam masala and lemon juice.7. Divide into four portions, place each portion in the centre of one parantha. Roll each

parantha tightly, wrapping one end with aluminum foil or butter paper.

8. Serve hot, accompanied by mint chutney and onion salad.9. Enjoy your Cottage Cheese kathi Kabab. Hope you love this Indian recipe.

INDIAN RECIPE: Ordinary Adai

Adai is a savory pancake similar to a dosa made from a mixture of various daals and rice

generally prepared in South India as tiffen. Adai is healthy and very easy to prepare.

Ingredients for Ordinary Adai:

2 cups Thuvar dhall 1 cup Channa dhall 1/2 cup Urad dhall 4 tsp Moong dhall 1 1/2 cup Cream of Rice 8 Red chillies 4 Green chillies 1/2 tsp Hing 1 1/2 tsp Salt Cooking oil for making adai

Directions for making Ordinary Adai:

1. Rinse and soak thuvar dhall, channa dhall, urad dhall, moong dhall, and cream of ricetogether in 6 cups of water.

2. Grind the above coarsely with salt, hing and red chillies.3. (Similar to making dosai's/Pan cakes) Spread a big spoon full of the above batter on a

hot non-stick pan, and put 1 t.spoon of oil around it.

4.

Let it cook on this side for a few minutes, and then turn over to the other side, and put1 t.spoon of oil around it.

5. Wait till the addai turns brown.6. Serve it hot with any chutney, or with some jaggery.7. Enjoy your Ordinary Adai. Hope you love this Indian recipe.


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INDIAN RECIPE: Uthappam

Instead of making it like a crispy crepe, uthappam is thick and not filled. Uthappam is

sometimes called an Indian pizza or Indian pancake.

Ingredients for Uthappam:

Par Boiled rice - 2 Raw rice - 2 Urud Dal - 1/2 Fenugreek seeds - little

Directions for making Uthappam:

1. Rinse the above ingredients in water for about 2-3 hours. Then grind in a blender(with adding water in steps) into a very fine flour.

2. Add salt and keep it aside (to get sour) for 12 hours.3. Heat the pan and spread a drop of oil on it. When the pan is fully heated, take some

flour and spread it on the pan into a round shape.

4. Turn it over so that both sides are cooked well. When it is almost cooked spread ateaspoon over it.

5. Place some and roll the Uthappam on both sides and move it to a plate.6. Enjoy your Uthappam. Hope you love this Indian recipe.

INDIAN RECIPE: Thaval Adai

Adai is a savory pancake similar to a dosa made from a mixture of various daals and ricegenerally prepared in South India as tiffen. Adai is healthy and very easy to prepare.

Ingredients for Thaval Adai:

2 cups Rice 3/4 cup Channa dhall 3/4 cup Thuvar dhall 1/2 cup Urad dhall 6 Red chillies 1/2 tsp Cumin seeds 1/2 tsp Pepper a small pinch Hing 1 tsp Salt Curry leaves 2 tsp Oil 2 tsp Ghee

Directions for making Thaval Adai:

1. Rinse and soak rice, channa dhall, thuvar dhall, and urad dhallin water for 1 hour.2. Wet grind the above coarsely with red chillies and salt.3. Heat oil and ghee in a pan, and add cumin seeds, pepper, hing, and curry leaves, and

mix it with the batter.

4. Make them similar to addai's.5. Enjoy your Thaval Adai. Hope you love this Indian recipe.


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INDIAN RECIPE: Sweet Puttu

Puttu is a specialty in Sri Lanka and Kerala (South India). It is a steamed rice cake which is a

favourite breakfast for many.

Ingredients for Sweet Puttu:

1 cup Rice flour 1/2 cup grated coconut 50g sugar 1 pinch salt 3 cardomom oil for frying

Directions for making Sweet Puttu:

1. Dry roast 400g of rice and powder it finely.2. Heat equal quantity of water to lukewarm, add a pinch of salt and 1/4 tsp turmeric

powder.3. Pour this water into the powdered rice and mix into a paste.4. Steam this paste in a pressure cooker fully until you get 4-5 whistles.5. To 50 ml water add 1/2 kg jaggery, 6 cardomoms, and 1/4 cup grated coconut and

make syrup out of jaggery as described.

6. Break the cooked rice dough into fine pieces, and mix it with the jaggery syrup.7. Add roasted cashewnuts.8. Enjoy your Sweet Puttu. Hope you love this Indian recipe.

INDIAN RECIPE: Vermicelli Masala Vadai

Ingredients for Vermicelli Masala Vadai:

1 cup Vermicilli 1 cup Yougurt 8 Red chillies a small piece of Ginger 2-4 Garlic flakes, finely chopped 4 Cloves 4 1/2 tsp Salt Onions chopped a few Curry leaves a small bunch of Cilantro, washed and finely

chopped

Cooking Oil for fryingDirections for making Vermicelli Masala Vadai:

1. Soak vermicilli in yogurt for one hour.2. Grind ginger, garlic, red chillies, cloves, and salt finely.3. Mix this with the soaked vermicilli.4. Add chopped onions, curry leaves, and cilantro to this.5. Make small balls and deep fry in oil.6. Enjoy your Vermicelli Masala Vadai. Hope you love this Indian recipe.


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INDIAN RECIPE OF THE DAY: Milk Thandai

This is a spicy milk based drink often served during the festival of Holi.

Makes 4 to 5 glasses

Ingredients for Milk Thandai :

20 almonds 1 tsp aniseed 2 tsp poppy seeds 2 tsp cumin seeds 8 cardamoms 10 tsp peppercorns 400 ml water mixed with 400 ml fresh

milk

Directions for making Milk Thandai :

1. Grind aniseed, poppy, cumin seeds, cardamom and black pepper together.2. Grind almonds separately.3. In a large bowl, put in dry pounded ingredients together with a little mixture of water

and milk.

4. Mix well and strain juice through a muslin cloth.5. Repeat process until all milk mixture is consumed.6. Add sugar and stir well. Chill.7. Enjoy your Milk Thandai. Hope you love this Indian recipe.

INDIAN RECIPE: Hot Kachori

Masala vada is one of the standard evening snack of South Indian community.

Making time: 1 hour (excluding soaking and cooling times)

Makes: 10-12 pieces Shelf life: 2-3 days

Ingredients for Hot Kachori: For cover: 1 1/2 cup plain flour 3 tbsp.

oil salt to taste cold water to knead dough

For filling:

1 cup yellow moong dal washed and soaked for 1/2 hour 1 tsp. garam masala 1 tsp. red chilli powder 1/2 tsp. dhania (coriander) powder 1/2 tsp. coriander seeds crushed coarsely 1/2 tsp. fennel (saunf) seeds crushed coarsely 1/2 tsp. cumin seeds 1/2 tsp. mustard seeds 1 tbsp. coriander leaves finely chopped salt to taste 2-3 pinches asafetida 1 tbsp. oil oil to deep fry 1 tbsp. plain flour for patching


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Directions for making Hot Kachori:

For cover:

1. Mix flour, salt and oil, knead into soft pliable dough.2. Keep aside for 30 minutes.

For filling:

1. Put plenty of water to boil. Add dal.2. Boil dal for 5 minutes, drain.3. Cool a little. Heat oil in a heavy pan.4. Add all seeds whole and crushed allow to splutter.5. Add asafoetida, mix. Add all other ingredients.6. Mix well. Do not smash the dal fully. But enough to make the mixture hold well.7. Remove from fire, cool.8. Divide into 15 portions. Shape into balls with greased palms. Keep aside.

To proceed:

1. Make a paste with water, of flour for patching. Keep aside.2. Take a pingpong ball sized portion of dough. Knead into round. Roll into 4" diam.

round.

3. Place one ball of filling at centre. Pick up round and wrap ball into it like a pouch.Break off excess dough carefully.

Do not allow cover to tear.4. Press the ball with palm, making it flattish and round. Repeat for 4-5 kachories.5. Deep fry in hot oil, on low flame only.6. If the kachori get a hole anywhere, apply some paste.7. Return to oil and finish frying.8. Turn and repeat for other side.9. Fry till golden and crisp. Small bubbles must appear over kachori.10.Drain and serve hot with green and tamarind chutneys.11.Enjoy your Hot Kachori. Hope you love this Indian recipe.

Note: Take care to fry on low. Hurried frying will result in soggy and oily kachories.

INDIAN RECIPE: Malai Kofta

Malai Kofta is a rich vegetable balls curry made with cheese mixed with mashed vegetables.

Making time: 45 minutes

Makes: 10 koftas with gravy


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Ingredients for Malai Kofta:

Gravy:

125 gms. cream 75 gms. khoya or paneer 150 ml. milk 50 gms. cashewnuts 3 tsp. white pepper powder. 2 1/2 tsp. sugar 2 tsp. grated ginger 1/4 tsp. nutmeg powder 1/2 tsp. turmeric powder 1 tsp. garlic crushed 1" cinnamon 6 cloves 6 cardamoms salt to taste 3 tbsp. ghee

Kofta:

50 gms. khoya 50 gms. paneer 5 medium potatoes 20 gms. cashewnuts 20 gms. raisins 4-5 green chillies chopped fine 1/2 tsp. ginger grated 1 tsp. coriander chopped 1/2 tsp. cumin seeds salt to taste

Garnish:

1 tbsp. grated cheese or paneer 1 tbsp. chopped coriander

Directions for making Malai Kofta:

Koftas:

1. Boil the potatoes, peel and smash them.2. Mix together all the ingredients except raisins and cashews.3. Take a ping-pong ball sized dough in hand. Flatten.4. Place 2-3 cashews and raisins in the centre and shape into a ball.5. Repeat for remaining dough. Keep aside.


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Gravy:

1. Roast the cinnamon, cardamom, nutmeg and cloves together.2. Dry grind and keep aside. Wet grind all the other ingredients, except ghee, to a paste.3. Heat ghee in a skillet, add powdered spices and fry for 2-3 seconds.4. Add paste and fry further for 5-7 minutes stirring well.5. Add 2 cups water and simmer on low for 15 minutes.6. Warm the koftas either in the oven or on the tava. Optional: You can deep fry the

koftas also.

7. To serve place warm koftas in a casserole.8. Either pour boiling hot gravy on the koftas or pour and bake in hot oven of 5 minutes.9. Garnish with grated cheese and chopped coriander.10.Serve hot with naan or parathas.11.Enjoy your Malai Kofta. Hope you love this Indian recipe.

INDIAN RECIPE: Pav Bhaji

Pav Bhaji (also known as pao bhaji and pau bhaji) is one of the most popular fast food dishnative to Bombay and popular in most metros in India. Pav (bread) bhaji (a potato based

curry) is ideal as a filling mini-meal that combines taste with nutrition.

Making time : 30 mins. (excl. pressure cooking time)

Serve : 4 (2 pavs each)

Ingredients for Pav Bhaji:

8 pavs (squarish soft buns about 4" x 5" size) butter to shallow fry.

For Bhaji

1 capsicum chopped fine 2 onions chopped fine 2 tomatoes chopped fine 2 1/2 cups chopped mixed vegetables (beans, carrots, cauliflower, potota, beans,

bottle gourds, etc.)

1/2 cup shelled peas 2 tbsp. butter 2 tsp. pavbhaji masala 1 1/2 tsp. chilli powder 1/4 tsp. turmeric powder 1/2 tsp. sugar salt to taste 1 cup water (in which vegetables were boiled) 1/2 tsp. each ginger grated, garlic crushed juice of 1/2 lemon.


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To Garnish

1 tbsp. coriander chopped 1 onion chopped small pieces of lemon

Directions for making Pav Bhaji:

1. Pressure cook mixed vegetables and peas till well done. Mash them coarsely afterdraining.

2. Heat butter in a pan.3. Add ginger-garlice, capsicum, onion, tomatoes. Fry for 2-3 minutes till very soft.4. Add pavbhaji masala, chilli powder, turmeric, salt, sugar and fry further 2-3 minutes.

Bring to boil.

5. Simmer till gravy is thick, stirring and mashing pieces with masala, in between.6. Add lemon juice, stir.7. Garnish with chopped coriander and a block of butter.

For Pavs:

1. Slit pavs horizontally leaving one edge attached. (To open like a book).2. Apply butter (as desired) and roast open on a griddle till hot and soft with the surface

crisp on both sides.

3. Serve hot with bhaji, a piece of lemon and chopped onion.4. Enjoy your Pav Bhaji. Hope you love this Indian recipe.

INDIAN RECIPE: Jalebi Ingredients for Jalebi:

300 gms Refined flour 1/2 tsp Green cardamom powder Curd (yogurt) optional 500 gms Sugar a few drops of Color (optional) 1 tsp Soda bi-carb Ghee for deep frying

Directions for making Jalebi:

1. Mix flour, soda and Yogurt. Add some water and make a batter.2. Leave it overnight to ferment.3. Mix it, add a little water if required and make it into a pouring consistency.4. Prepare sugar syrup with equal quantity of sugar and water. Add green cardamom

powder and cook it for 20-25 minutes.

5. Heat Ghee in a Kadhai. Pour batter into a jalebi cloth and then pour it into mediumhot Ghee giving jalebi shapes.

6. Cook it from both sides. Remove and keep it in sugar syrup for at least 5 minutesbefore serving.

7. Enjoy your Jalebi. Hope you love this Indian recipe.Tip: For jalebi cloth, take some stiff cloth and make a 3 mm hole in the center.


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INDIAN RECIPE: Mango Shrikand

Mango Shrikhand is an Indian dessert made of strained yogurt popular throughout India.

Serves 2 Ingredients for Mango Shrikand:

1 16 oz container plain unflavoured yoghurt (or home-made curds) 1/2 cup sugar 8 oz mango pulp 1/2 tsp cardamom powder 1 tsp sliced pistachios 1/2 tbsp mixed dryfruits

Directions for making Mango Shrikand:

1. Whip together the sugar and yoghurt till smooth and creamy.2. Strain the mixture through a muslin cloth to remove all liquid.3. Strain the mango pulp in a similar way to remove most of the liquid.4. Mix in the strained mango pulp and the cardamom powder. Refridgerator for about 3-4 hrs.5. Serve in individual dessert bowls topped with pistachios and dry fruits.6. Enjoy your Mango Shrikand. Hope you love this Indian recipe.

INDIAN RECIPE: Dum Gobhi (Cauliflower Steamed With Herbs AndSpices)

Serves 4

Ingredients for Dum Gobhi (Cauliflower Steamed With Herbs And Spices):

1 lb. cauliflower 1/2 tsp chili powder 1/4 tsp tumeric 2 tsp grated ginger root 1/3 cup chopped tomatoes 1 green chili, chopped 1 tbspn nonfat plain yogurt 2-3 tbsp chopped cilantro leaves 1/2 tsp garam masala (see below)

Directions for making Dum Gobhi (Cauliflower Steamed With

Herbs And Spices):

1. Wash, drain, and cut cauliflower into 1 inch flowerets, including stem.2. Combine chili powder, ginger, tomato, green chili, tumeric with the yogurt in a small

bowl. Spray with pam, use nonstick pan, use a little water, whatever you do to

nonstick yourself.

3. Put cauliflower into pan then pour spices over the top. Cover pan tightly and cookover LOW heat for 10-15 minutes

4. Stir in half the cilantro leaves, increase heat to medium, and cook with lid off, foranother 5-6 minutes, to drive off excess moisture.

5. Turn off heat and sprinkle with garam masala and remaining cilantro. Make sure allliquid is driven off, serve with basmati rice.

6. Enjoy your Dum Gobhi (Cauliflower Steamed With Herbs And Spices). Hope youlove this Indian recipe.


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GARAM MASALA

2 oz. black cardamom pods 1 oz piece of cinnamon stick 1 oz. cloves, 2 oz. peppercorns1. Heat a heavy skillet, reduce heat, add pods and cinnamon.2. Move them around for two minutes. Add cloves and peppercorn, and shuffle for

another minute.

3. Turn off heat, but continue shuffling until the heat is out of the pan.4. Pour roasted spices into grinder and grind til you have a fine powder.5. If not fine, strain it, and discard what won't pass through strainer.

INDIAN RECIPE: Palak Paneer (Spinach Cheese)

Palak Paneer (Spinach paneer / spinach cheese) is one of the most popular and classic dishes

in Indian cuisine worldwide. It is a common dish in Indian buffets. This hearty all time

favorite North Indian vegetarian dish is prepared with spinach and Indian cheese (Paneer/

Cottage Cheese - an acid-set unaged cheese).

Ingredients for Palak Paneer (Spinach Cheese):

500 gms Spinach 5 medium sized onions 2-3 flakes Garlic 6-7 tbsp Cooking oil 1 tbsp Cummin seeds 150-200 gms Paneer Salt to taste Garam Masala, Geera Powder, Chilli Powder

Directions for making Palak Paneer (Spinach Cheese):

1. Cook the spinach in water.2. Drain the water and then make puree of the spinach leaves.3. Cut 4 of the onions finely and saute them till transparent.4. Grind the other onion and the garlic flakes to a fine paste.5. Add this paste to the sauted onions. Also add the puree and the spice powders. Add

some water if necessary.

6. Let boil for a minute or two.7. Cut the paneer to cubes of desired size (preferably not too small). Fry this in oil till

golden brown,

8. Add this paneer to the prepared palak.9. Serve hot with rice or rotis.10.Enjoy your Palak Paneer (Spinach Cheese). Hope you love this Indian recipe.


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INDIAN RECIPE: Sarson ka Saag

Sarson Ka Saag is a typical Punjabi (North Indian) dish and a world famous delicacy that

tastes really nice with Makki Ki Roti (Indian corn bread) and a dollop of fresh butter.

Making time: 25 minutes (excluding pressure cooking time)

Makes: 3-4 servings

Ingredients for Sarson ka Saag:

1 bunch sarson greens 1 bunch spinach 1 onion grated 1/2 tsp. each ginger & garlic grated 3 green chillies 1 tbsp. grated cheese o r paneer (optional) 1/2 lemon juice salt to taste 2 tbsp. ghee 1 tbsp. oil 1/2 tsp. garam masala 1 tbsp. maize flour

Directions for making Sarson ka Saag:

1. Chop both greens, wash, drain.2. Heat oil in the pressure cooker direct.3. Add both greens, green chillies, stir.4. Add ginger, garlic, stir.5. Add few pinches salt, 1 cup water.6. Pressure cook till done. (2 whistles).7. Mash well.8. Heat ghee in a pan, add onion, saute till brown,9. Add all other ingredients, except cheese.10.Stir well and cook till oil separates.11.Garnish with cheese.12.Serve hot with makki ki roti, or paratha.13.Enjoy your Sarson ka Saag. Hope you love this Indian recipe.


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INDIAN RECIPE: Avial (Mixed Vegetables With Sauce)Avial or Aviyal is a traditional dish from Kerala cooked with a mixture of variety of

vegetables, curd and coconut. Wholesome and easy to make, Avial is good with almost

anything, plain white rice, pita, paratha, puri...

Preparation time: 40 minutes Serves 4

Ingredients for Avial (Mixed Vegetables With Sauce):

1 cup Cubed White Squash (pumpkin) 3 cups - Chopped French Beans, Cauliflower, Drumstick*, Bell Pepper, Potato (mixed

together)

4 Green Chilies (medium sized) 2 cups Plain Yoghurt 1 cup Grated Fresh Coconut 10 Curry Leaves 4 tsp Coriander Leaves 1/8 tsp Mustard 1/8 tsp Turmeric 1/2 cup Cooking oil 2 Dried Red Chilies 1 tsp Sugar 1 tsp Cumin 1/8 tsp Split Black Gram a pinch or two of Asafoetida Salt to taste

Directions for making Avial (Mixed Vegetables With Sauce):

1. In a deep pot boil the mixed vegetables in a cup of water until tender. Keep aside. (Ifthere is any water left in the pot, do not discard it).

2. In a blender, blend yogurt, sugar, cumin, grated coconut, turmeric, salt, corianderleaves, a cup of water until well mixed.

3. Pour this mixture into the pot containing the vegetables and keep it on medium heat.Add the green chilies sliced lengthwise and simmer the contents for ten minutes.

(Remember to stir frequently, as yogurt tends to stick to the bottom of the pot).

Remove from heat and keep aside.

4. In a wide skillet heat oil on medium. When oil is hot add dry red peppers and fry forone minute.

5. Then add mustard seeds, black gram and curry leaves. When the mustard seeds pop,add asafoetida. Immediately add the vegetables and sauce from the pot. Cook for a

minute or two. Remove from heat.

6. Goes well with plain white rice, pita, paratha, puri.7. Enjoy your Avial (Mixed Vegetables With Sauce). Hope you love this Indian recipe.

*If drumstick is not available, you can add some other vegetable. Eggplant, however, is not

advised because it becomes bitter when boiled in water.


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Indian Recipe: Karanji

Ingredients for Karanji:

For Filling:

1 cup grated Dry Coconut 1 cup Powdered Sugar 1 pinch Nutmeg Powder 1 pinch dry Ginger Powder 4 Elaichi 2 tsp Maida 2 tsp Poppy Seeds 2 tbsp Mixed Dry fruit pieces

For Dough:

1 cup maida 1 tsp Ghee Salt to taste Warm milk to prepare dough

Directions for making Karanji:

1. Roast Dry coconut.2. Roast maida in ghee.3. Roast poppy seeds.4. Mix all the above ingredients & grind them.

For Dough:

1. Mix all the dough ingredients & prepare dough (a little hard).For Karanji:

1. Make small oval shaped puris from dough.2. Fill the prepared stuffing inside.3. Apply some water or milk so that it will seal properly (don't apply too much of water

as it will not seal properly).

4. Deep fry it till it becomes brownish colour.5. Serve it hot or cold.6. Karanjis can be stored for weeks.7. Enjoy your Karanji. Hope you love this Indian recipe.


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INDIAN RECIPE: Naan Serves 4-5Preparation time: 3 hoursCooking time: 20 minutes

Ingredients for Naan:

2 cup flour Salt to taste tsp baking soda 1 tsp baking powder 1 egg 2 tsp sugar 3 1/3 tbsp milk 5 tsp clarified butter (ghee)/oil 1/3 onion seeds 1 tsp melon (magaz) seeds

Directions for making Naan:

1. Sieve the flour, salt, baking soda and baking powder into a bowl. Add enough waterto make a hard dough.

2. Whisk egg, sugar and milk in a bowl and knead into the dough to make it soft andsmooth. Cover with moist cloth, keep aside for 10 minutes.

3. Add oil, knead and punch the dough, cover again with moist cloth, keep aside for 2hours to allow the dough to rise.

4. Heat the oven to 175 degrees C.5. Divide the dough into 6 balls and place on a lightly floured surface. Sprinkle onion

and melon seeds, flatten the balls slightly, cover and keep aside for 5 minutes.

6. Flatten each ball between the palms to make a round disc, then stretch on one side toform an elongated oval.

7. Place on a greases baking tray and bake for 2 to 3 minutes.8. Serve hot, as an accompaniment to any curry dishes.9. Enjoy your Naan. Hope you love this Indian recipe.

Note: If you have trouble keep the rolls in place when raw, secure them with toothpicks

before placing in the fridge. Remove toothpicks before baking.

INDIAN RECIPE: Stuffed Prathas : Ingredients for Stuffed Prathas:

100 gm plain flour 100 gm wheat flour 50 ml milk cup yogurt Salt to taste 20 gm ghee or clarified butter

Stuffing:

150 gm potatoes, boiled and mashed 4-5 green chillies, finely chopped cup fresh coriander, chopped Salt to taste


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Directions for making Stuffed Prathas:

1. Sift the wheat flour and plain flour together.2. Add yogurt, milk and little water.3. Knead well to aa stiff dough and divide in equal portions and shape in small balls.4. Mix thoroughly all ingredients for stuffing.5. Roll dough as in case of Indian Bread and stuff with little potato-vegetable mixture.6. Work each piece in a ball and roll out to thin circles.7. Bake on a greased griddle until light brown on both sides.8. Serve hot.9. Enjoy your Stuffed Prathas. Hope you love this Indian recipe.

Variations: Different stuffings bring in the variation in Parathas. Parathas can also be

prepared without any stuffing.

INDIAN RECIPE: Tandoori Roti (without Tandoor)

Tandoori roti is a staple bread consumed in India. The tandoori roti is served piping hot and a

delight to tear into small pieces and wrap around a piece chicken tikka or a tandoori prawn.

Ingredients for Tandoori Roti (without Tandoor):

2 cups slightly coarse wheat flour 1/4 cups maida 2 tbsp ghee 2 tbsp curd salt to taste.

Directions for making Tandoori Roti (without Tandoor):

1. Knead slightly stiff dough cover and keep for 2 hours.2. Take naan sized dough and make a ball.3. Roll to a thickish roti (4-5 mm thick).4. Heat griddle (tawa) place on tawa and dry one side.5. Wet upper side with water and invert.6. Invert griddle and roast over gas flame (or if available a barbeque coalfire). It will fall

off when done.

7. Serve hot with desired vegetables.8.

Enjoy your Tandoori Roti (without Tandoor). Hope you love this Indian recipe.

INDIAN RECIPE: Vaangi Baath (Brinjal Rice)


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Ingredients for Vaangi Baath (Brinjal Rice):

1 long purple brinjal(eggplant), cut into large pieces 1 1/2 cup raw rice, washed and cooked such that the

grains of rice remain seperate 5 red chillies 6 peppercorns 1/2 tsp turmeric 4 tbsp ghee(clarified butter) 4 cloves Salt to taste 1 tsp urad dal 1" cinammon 1 1/2 tsp coriander seeds 1/2 tsp cumin seeds 2 green chillies 1 tsp channa dal 1/2 tsp mustard seeds 1 tsp oil for frying the masala 1/2 cup sour buttermilk or 2 tsp lemon juice

Directions for making Vaangi Baath (Brinjal Rice):

1. Fry in the 1 tsp oil 4 out of 5 red chillies, turmeric,cloves, cinammon, cumin,coriander and peppercorns.

2. Powder them using a coffee grinder and set aside.3. Heat the ghee in a pan and add the mustard seeds, red chilli, green chillies, urad dal

and channa dal.4. When the seasoning is almost done, add the brinjal pieces and fry till the brinjal is

done.

5. Now add the buttermilk and mix well.6. Add the powdered masala and mix.7. Add salt to taste.8. Bring to a boil and remove.9. Mix this with the cooked rice and heat through.10.Serve hot.11.Enjoy your Vaangi Baath (Brinjal Rice). Hope you love this Indian recipe.

INDIAN RECIPE: Vegetable Pulao

Vegetable Pulao, also known as Yellow Rice is one popular rice dish served during Indian

parties and events.


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Ingredients for Vegetable Pulao:

3 cups of rice, boiled A bunch of coriander leaves. 3-4 green chillies. 2 tsp of coconut, shredded 3 medium onions,sliced fine. 1/2 an onion, chopped. A few sticks of cinammon cardommom seeds, a few cloves. 1 1/2 tsp red chilli powder. salt to taste. 2 flakes garlic. 1 inch piece ginger. Ghee or melted butter for frying. 1 cup of cauliflower flowerets. Some mixed frozen vegetables like beans, carrots and green peas. 3 tsbp ghee(clarified butter)

Directions for making Vegetable Pulao:

1. Grind together the 1/2 onion, coconut, garlic, ginger and coriander in the blender, tomake a smooth paste. Keep aside.

2. Fry the onions in a the ghee or melted butter.3. Also add the cloves, cinnamon and cardommom.4. When onions are browned properly, add the red chilli powder and fry for 30-45

seconds.

5. Now add all the vegetables, including the cauliflower and sprinkle some water on it.6. Keep covered and cook on a low flame till the vegetables are cooked. This might takeapproximately 15-20 minutes. Keep sprinkling water periodically to speeden up the

process, but do not add excess water as it will ruin the pulao.

7. When the vegetables are done, transfer the vegeables to a big mixing dish, add all theboiled rice, salt to taste and the blended masala.

8. Mix thoroughly and then heat it either in a microwave or on low heat on the cookingrange. It is heated again to let the salt spread across the dish.

9. Serve with Raita.10.Enjoy your Vegetable Pulao. Hope you love this Indian recipe.

INDIAN RECIPE: Vegetable Biryani

Serves 4-5

Preparation: 45 mintues

Cooking: 30 minutes


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Ingredients for Vegetable Biryani:

cup rice, basmati or any long grain variety 1/3 cup lemon juice 2 2 2/3 cups water 1 tsp salt 3 tbsp oil / clarified butter (ghee) cup cashewnuts, chopped tbsp lentils (urad daal), split 1 tsp mustard seeds 2-3 red chillies, whole 1/3 tsp turmeric powder 3 tbsp coriander, coarsely chopped cup coconut, fresh, shredded

Directions for making Vegetable Biryani:

1. Wash and soak the rice in water for 10 minutes. Drain and keep aside.2. Boil water in a heavy pan. Stir in rice, salt and oil (1/2 tbsp). Cover tightly, reduce

heat and simmer without stirring until rice is fluffy and tender and water is fully

absorbed. Set aside.

3. Heat remaining oil in a small pan, stir fry the cashewnuts until golden brown. Drainexcess oil and spoon cashewnuts over the cooked rice. Replace cover.

4. Raise the heat slightly, saut the lentils and mustard seeds till the lentils turn reddishbrown, mustard seeds splutter and add whole red chillies and remove from heat.

5. Gently fold in the lentils, turmeric, lime juice, coriander and coconut into the cookedrice until well mixed.

6. Serve hot, accompanied by natural yoghurt.7. Enjoy your Vegetable Biryani. Hope you love this Indian recipe.INDIAN RECIPE: Puliyogare

Puliyogare or Puliodarai or Tamarind Rice is a South Indian rice dish usually eaten as a snack

and made during special occasions.

Ingredients for Puliyogare:

2 cups cooked white rice

2 tbsp Puliyogare Mix (See below) Salt to taste Tamarind juice for taste


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Directions for making Puliyogare:

1. Mix the cooked rice with the Puliyogare mix.2. Add salt to taste.3. You can add extra tamarind juice and mix if you need the dish to be more sour.4. Heat through and serve.5. Enjoy your Puliyogare. Hope you love this Indian recipe.

Ingredients for making Puliyogare Mix:

1 cup fresh shredded coconut 4 tsp coriander seeds 2 tsp peppercorns A pinch of hing(asoefetida) 4 tsps peanuts, shelled and skinned 2 tsp mustard seeds 12 red chillies 4 tsps white sesame seeds 2 sprigs curry leaves 2 tsp urad dal(black gram dal) 1 tsp channa dal( bengal gram dal) 8 tsp oil or ghee 1 1/2 cups thick tamarind juice 1 small piece jaggery or 1 tsp sugar 2 tsp cumin seeds

Directions for making Puliyogare Mix:

1. Roast the coconut and set aside.2. Roast the coriander, cumin, 6 red chillies, 1 sprig curry leaves, pepper, asoefetida, 1

tsp mustard, 2 tsp sesame seeds, 1/2 tsp channa dal,1 tsp urad dal and 2 tsp peanuts

one by one till they turn aromatic.

3. Powder to a fine powder using a coffee grinder and set aside.4. Mix in the coconut gratings and powder once again. Set aside.5. Heat some oil and add the remaining musatard seeds, red chillies, urad dal, channa

dal, peanuts, sesame seeds and curry leaves.6. When the seeds start crackling, add the tamarind juice and salt/jaggery. Mix well.7. Add salt to taste.8. The liquid will start boiling. Now add the powdered masala and simmer till you get a

sticky masala.

9. Heat through and cool.10.This will keep well for a month in a airtight container if refrigerated.11.Mix this with plain cooked rice to get puliyogare or tamarind rice.


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Indian Recipe: Gujia

Ingredients for Gujia:

250 grams Flour 500 grams Khoya a few Raisins 100 grams Almonds (finely chopped) 3 tbsp Cooking oil 100 ml Water 250 grams Sugar

Directions for making Gujia:

1. Mix the oil and flour properly to form a binding consistency of breadcrumbs.2. Add some water and knead lightly the entire mixture.3. Make it soft dough and set it aside with a damp cloth covering it.4. Fry the khoya in cooking oil till it becomes light brown and then mix the sugar in it

properly.

5. Add the almonds and raisins, and fry for a few more minutes.6. Remove from fire and let it cool.7. Make small thick chapattis out of that kneaded dough.8. Fill half of the chapatti with the khoya mixture and, rolling it, seal the sides of the

chapatti keeping the khoya inside it.

9. Make the sealing look decorated by giving a look of hemming.10.Deep-fry these gujias until it becomes light golden brown, keeping the flame at low.11.Take out the gujias on a newspaper and let the oil get soaked.12.Serve hot or store it in an airtight container for using it on that special day.13.Enjoy your Gujia. Hope you love this Indian recipe.

Indian Recipe: Lapsee

Ingredients for Lapsee:

1 cup of wheat gram or Dalia 1-1/2 cup of sugar 1 cup of ghee 1 tbsp of chopped almonds and pistachios cardamom powder

Directions for making Lapsee:

1. Warm ghee in a pan and add some wheat gram to it.2. Stir and cook till gram turns golden in color and a nice aroma exudes from the gram.3. Melt sugar in 1-cup water and keep aside.4. Boil and add remaining water to roasted wheat gram.5. Stir gently now and cook till the grain of the gram is soft on pressing.6. Cook till the ghee separates along the sides.7. Enjoy your Lapsee. Hope you love this Indian recipe.


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Indian Recipe: Channar Payesh

Ingredients for Channar Payesh:

1/2 litre Milk 1 Tin Condensed milk 2 tablespoons Sugar 1 cup Water 2 tablespoons Nuts 2 tablespoons Raisins

Directions for making Channar Payesh:

1. Make a thin syrup of the sugar and water. Put the chenna (cottage cheese) in a bowland add the hot syrup into it, blending it thoroughly.

2. Boil milk in a deep bottomed pan.3. Add the condensed milk. Simmer for 1-2 minutes. Cool till just warm.4. Add the milk mixture into the channa, a spoon at a time.5. Mix vigorously to form a homogenous mixture till all the milk is used up.6. Pour into a bowl. Mix in the nuts and raisins. Serve chilled.7. Enjoy your Channar Payesh. Hope you love this Indian recipe.

Indian Recipe: Mitha Khaja

Ingredients for Mitha Khaja:

1 1/2 cup Flour 1/2 cup Jaggery 1 cup of water 1/4 tbsp Cardamom powder Ghee 1 tablespoon

Directions for making Mitha Khaja:

1. First, heat the water and jaggery until it dissolves in the water.2. Strain and cool it and add cardamom powder and ghee in the flour and knead the flour

with jaggery water till the dough becomes stiff.

3. Breaking it into 24-25 parts, knead and roll it into 4'' rounds. And keep it aside so asto make it a bit dry and fry it in hot ghee until its colour becomes golden.

4. Then drain and cool it till the khajas becomes crisper.5. Serve it or keep it in an airtight container.6. Enjoy your Mitha Khaja. Hope you love this Indian recipe.

Indian Recipe: Masala Gobi Special


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Ingredients for Masala Gobi Special:

60g cauliflower (cut into florets and blanched) 15 ml oil 3g ginger paste 3g cumin seeds 2g turmeric 200g tomato (chopped) 3g hot spice powder 5g coriander powder 5g cumin seeds powder 6g raw mango powder.

For Garnishing:

5g ginger, capsicum julienne 15g coriander leaves (finely chopped).Directions for making Masala Gobi Special:

1. Take oil in a kadhai, add cumin seeds.2.

As they start to crackle, add tomatoes and the ginger paste.3. Saute, then put in the seasoning and stir for a while.

4. Put the cauliflower and capsicum julienne and saute.5. Finish with hot spice powder and garnish with ginger julienne and coriander leaves.6. Enjoy your Masala Gobi Special. Hope you love this Indian recipe.

Indian Recipe: Motichoor Laddu

Ingredients for Motichoor Laddu:

3 cups gram flour 2 cups water 4 cups sugar 3 tbsp rice flour oil for frying.

Directions for making Motichoor Laddu:

1. Mix gram flour and water to a smooth thick batter.2. Put water in a large bowl and keep it handy.3. Heat oil in a kadai and line it with a strainer that fits in neatly.4. Using a slotted spoon, gently tap the gram flour batter through the holes into the oil.5. When done, lift out the strainer with the fried boondi and drop on paper towels to

drain out the excess oil.

6. Quickly dip the boondis in the bowl full of water kept ready and remove.7. Wipe dry the strainer before tapping the next batch.8.

When all the boondis are ready, bring water and sugar to a boil to obtain syrup of softball consistency.

9. Take 3 tbsp of the syrup, heat it in a thick bottomed pan till frothy.10.Add the boondis and stir the mixture till it begins to leave the sides of the pan.11.While still warm, shape a little of the mixture into a laddu.12.Coat the hands with rice flour or cornflour for easier handling.13.Makes about 20 laddus.Store in an airtight jar.14.Enjoy your Motichoor Laddu. Hope you love this Indian recipe.


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Indian Recipe: Besan ki Barfi

Ingredients for Besan ki Barfi:

1 kg Besan 1 kg Sugar 1/2 liter Water 1 kg Ghee For garnishing: Pistas, Almonds

Directions for making Besan ki Barfi:

1. Fry besan in ghee on low flame for about 30 mins till it becomes pink and gheeseparates.

2. Mix sugar and water into a syrup.3. Add this syrup to the besan and mix well.4. Pour this mixture into a greased tray.5. When it cools cut into cubes and garnish with pistas and almonds.6. Enjoy your Besan ki Barfi. Hope you love this Indian recipe.

INDIAN RECIPE: Aval Uppuma

Directions for making Aval Uppuma:

1. Soak 200 g of aval in water for 1/2 hour.2. Heat 4 tsp of oil in a pan, add 1/2 tsp mustard seeds.3. When it pops, add 1 tsp urud dal, 1/2 tsp whole black peppers, 1/2 tsp cumin seeds

and 1/4 tsp salt.

4. Drain the water from the aval and add it to the pan and fry.5. You can mix curd with soaked aval if you like.6. Enjoy your Aval Uppuma. Hope you love this Indian recipe.

INDIAN RECIPE: Moor Kali

Ingredients for Moor Kali:

1 cup Rice flour 2 cups Butter milk a small pinch Hing 1/2 tsp Urad dhall 1/4 tsp Mustard 6-8 Green Chilles a small bunch of Curry leaves Vetha Mulaka (dried red chilles in buttermilk) Optional 2 tsp Cooking oil 3/4 tsp Salt


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Directions for making Moor Kali:

1. Make a batter with rice flour, butter milk, and salt.2. Fry mustard in oil and wait till it splatters, then add urad dhall, hing, curry leaves,

vetha mulaka, and green chilles, and wait for a few minutes, and then add the riceflour batter.

3. Keep stirring until the rice flour gets cooked, usually takes about 10 minutes.4. Enjoy your Moor Kali. Hope you love this Indian recipe.

INDIAN RECIPE: Thenkuzhai

Ingredients for Thenkuzhai:

250g Rice flour 4 tsp urud powder 1 tsp cumin seeds 1 tsp sesame seeds

Directions for making Thenkuzhai:

1. Mix the ingredients first with a tsp of ghee and then with minimum water into a thickpaste.

2. Then place a large ball of this in thenkuzhal achu (medium sized round holes) andsqueeze in boiling oil as in curd murukku .

3. Enjoy your Thenkuzhai. Hope you love this Indian recipe.Urud powder:

Dry roast urud dal and grind into a very nice powder.

INDIAN RECIPE: Bhonda

Bonda is a typical South Indian snack.

Ingredients for Bhonda:

2 cups Urad dhall 1 tsp Pepper 2 Green chillies 2 tsp Coconut, finely chopped a few Curry leaves a small pinch of Hing 3/4 tsp Salt Cooking Oil for frying

Directions for making Bhonda:

1. Soak urad dhall in water for half an hour.2. Wet grind urad dhall, green chilles, and salt finely.3. Add pepper, hing, coconut, and curry leaves to this.4. Make small balls and deep fry in oil.5. Enjoy your Bhonda. Hope you love this Indian recipe.


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INDIAN RECIPE: Mysore Bonda

Mysore bonda is a very famous form of bonda.

Ingredients for Mysore Bonda:

1 cup All purpose flour 2 Green chilies (finely chopped) 1 small onion ( finely chopped) 1 big spoon full of rice flour Sour curd ( to make the batter) Salt to taste A pinch of baking soda Chopped coriander leaves (optional)

Directions for making Mysore Bonda:

1. Mix all the above ingredients using the curd to a bajji dough consistency. Keep thisaside for 3 hrs.

2. Heat some oil in a frying pan. When the oil is hot enough, drop the batter in oil anddeep fry them till golden brown.

3. Serve hot with green chutney or ketchup.4. Make sure the curd is sour enough. These bondas are very crispy and tasty too.5. Enjoy your Mysore Bonda. Hope you love this Indian recipe.

INDIAN RECIPE: Channa Bhatura

Channa Bhatura is a very famous North Indian dish.

Making time :- 30 mins (excluding pressure cooking)

Serves - 5

Ingredients for Channa Bhatura:

For Channa

1 cup kabuli channa soaked overnight 1 large tomato 2 large onions 1 1/2 tbsp. chopped coriander 1 tsp. ginger grated 1 tsp. garlic crushed 1 lemon (juice extracted) 2 tbsp. oil, 1 tbsp. ghee 1 tsp. tea leaves (tied into a pouch in a small piece of clean muslin cloth) 4 green chillies slit 2 bay leaves 1 tsp. sugar 1 tsp. cumin seeds


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Dry masalas:

1 tsp. red chilli powder 1/2 tsp. each cinnamon - clove powder 1/2 tsp turmeric powder 1/4 tsp. garam masala 1/4 tsp pepper powder salt to taste

For Bhatura

2 cups plain flour (maida) 2 tbsp. curds 2 tbsp. butter or oil 1/2 tsp. soda bicarb salt to taste Milk to knead dough oil to deep fry

Directions for making Channa Bhatura:

For making Bathura:

1. Sieve together flour, salt and soda.2. Add and mix in curds and oil.3. Add enough milk to knead into a soft pliable dough.

Cover with a wet cloth.

4. Keep aside for 5-6 hours. Make sure the cloth does not dry up, or wet again.5.

Knead dough again. Take fistful of dough. Roll into 1/4" thick 5" diameter round. Fryin hot oil.

6. Turning only once. Till very light golden in colour. Repeat for all. Serve hot with hotchanna and slices of onions and lemon.

Method for Channa

1. Put the soaked, washed channa in a cooked with enough water, teapouch and bayleaves.

2. Pressure cook till done. (approx. 6-7 whistles).3. Cool about 5 tbsp. channa for grinding.4. In a mixie, blend together 1/2 tomato, 1 onion, cooled channa and 1/2 tbsp. coriander.

Keep aside.5. Chop remaining tomatoes and onions fine.6. Heat oil in a large skillet.7. Add cumin seeds to splutter.8. Add ginger-garlic and fry for a minute.9. Add chopped tomatoes, onion and fry till tender.10.Add channa-paste, fry further 3-4 minutes.11.Add all dry masala except cinnamon-clove powder.


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12.Stir and fry till oil separates. Add drained channa and 2 cup water which was drainedfrom channa.

13.Stir and bring to boil.14.Simmer for 7-8 minutes till gravy thickens.15.Take in serving dish.16.Heat ghee in a small sauce pan.17.Add the chillies and cinnamon-clove powder.18.Add chopped coriander and pour hot over the channa.19.Squeeze lemon over channa.20.Stir in seasoning gently.21.Enjoy your Channa Bhatura. Hope you love this Indian recipe.

INDIAN RECIPE: Rawa Kichadi

This is a South Indian snack.

Directions for making Rawa Kichadi:

1. Cut the vegetables (Beans, carrots, onions) into fine pieces.2. Take 1 cup of rawa and lightly roast without oil to make it crisp.3. Pour 3 teaspoons of oil in a fry pan and add mustard seeds.4. When it splatters, add 1 tsp urud dal, 1 teaspoon gram dal, and roast lightly.5. Add a pinch of asafoetida.6. Now add 3 cups of water and when it begins to boil add rawa and keep stirring till all

the water is absorbed and it becomes thick (fully cooked).

7. Enjoy your Rawa Kichadi. Hope you love this Indian recipe.INDIAN RECIPE: Rice Dumpling with Soup (Idli Sambar)

Ingredients:

450 gm rice 225 gm urad dal (lentils) Salt to taste tsp fenugreek

Directions for making Rice Dumpling with Soup (Idli Sambar):

1. Clean, wash and soak rice for about 30 minutes. Drain and dry on towel.2. Grind coarsely in a grinder.3. Soak lentils for an hour and grind with fenugreek until its light and frothy.4. Mix the two pastes.5. Add little water, cover with cheesecloth and keep it overnight.6. Add a pinch of salt.7. Ladle 3-4 tbsp of mixture in each depression of idli steaming equipment.8. Pour 1 cup of water in steamer, place stand with mixture, cover and steam for 6-7

minutes.

9. Idli or rice-lentil dumplings can be served with mint coconut chutney or sambar.10.Enjoy your Rice Dumpling with Soup (Idli Sambar). Hope you love this Indian

recipe.


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Variation: Rice and lentil batter can be used to make pancakes. Ladle 3-4 tbsp of batter on

non-sticking pan, spread with back of spoon and bake for 3-4 minutes on low heat. Stuff

pancake while on pan with Bombay potatoes and roll to enclose the filling. Remove from

heat and serve with lentil soup.

INDIAN RECIPE: Ribbon Murukku

Ingredients for Ribbon Murukku:

300g Gram flour 200g Rice flour 1 tsp red chillie powder 1 tsp salt 2 tsp sesame seeds, cumin seeds 2 tsp Ghee

1/2 tsp asafoetida

Directions for making Ribbon Murukku:

1. Mix all the ingredients into a thick paste and make murukku as in curd murukku.2. Enjoy your Ribbon Murukku. Hope you love this Indian recipe

Recipe for sambar powder

Dhania - 6 table spoons

Urad dhal- 1 table spoon

Tur dhal- 1table spoonChana dhal- 1/2 table spoons

Methi- 1 tea spoon

Mustard (Black)- 1 tea spoon

Red dry chillies- 10

Curry leaves (dry)- 8 to 10

Dry roast lightly all the ingredients except curry leaves. When ready, add curry

leaves and roast for another half minute or so. Now mix all ingredients and grind it.

Leave it coarse (but finer than you do for Rasam powder)

Your sambar powder is ready


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receipe organised by a c ravi

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