indian recipes.txt
Notes before reading on:
This is a compilation of various recipes from various sources.
These may not taste of look like what you get at a fancy restaurant.
I hope you all enjoy
these.
tapan
GUIDE TO INGREDIENTS
GARAM MASALA
*
ONION AND TOMATO RAITA
*
BOONDHI RAITA
*
MINT AND CORIANDER CHUTNEY
*
Breads
*
CHAPATI (PHULKA)
*
PARATHA
*
STUFFED PARATHAS
*
Snacks
*
BHEL
*
BONDA WITH INSTANT MASHED POTATO
*
PAKORAS (SAVORY FRITTERS)
*
DAHI VADA (SAVORY BALLS IN YOGURT)
*
UPMA
*
VEGETABLE PUFF
*
Vegetables
*
GOBI ALOO (CAULIFLOWER AND POTATOES)
*
CHOLE (CHICK PEAS)
*
MASALEDAR SEM (SPICY GREEN BEANS)
*
VEGETABLE KURMA
*
VEGETABLE CURRY
*
GREEN PEPPER CURRY
*
DRY POTATOES (SOOKHA ALOO)
*
OKRA (BHINDI)
*
PANEER (CHEESE)
*
MATTAR PANEER (PEAS AND CHEESE)
*
NAVRATHNA KURMA
*
CAULIFLOWER AND POTATOES (ALOO GOBI)
*
CURRIED EGGPLANT (BHARTHA)
*
CURRIED MUSHROOMS
*
Lentils
*
SAMBHAR
*
MASUR DAL
*
KALI DAL (WHOLE BLACK BEANS)
*
RED KIDNEY BEANS (RAJMA)
*
CURRIED GARBANZO BEANS
*
RICE
*
CHICKEN PULLAO
*
SOUTH INDIAN PULLAV (RICE)
*
SAFFRON RICE (KESAR CHAWAL)
*
NAVRATTAN PULLAO (NINE-JEWELED RICE)
*
FISH
*
PRAWN (SHRIMP) CURRY
*
CORIANDER FISH (BHARIA MACHLI)
*
CHICKEN
*
MUGHLAI CHICKEN WITH ALMONDS
*
MALAI CHICKEN
*
CHICKEN CURRY NORTH INDIAN STYLE
*
TANDOORI CHICKEN
*
GUIDE TO INGREDIENTS
Most of the ingredients are available at
the grocery stores or supermarkets.
Some, though, are special and have to be obtained from the Indian stores.
Substitutes may change the character of the dish. It is better to omit an
ingredient if not available than to substitute for it. If whole spice is not
available,
you may use the ground form, but the ground form is less pungent.
Asafoetida (Hing) : Dried gum resin from the root of various Iranian and
East Indian plants. Has a strong fetid odor - definitely an acquired taste.
Besan (Besan) : Flour of dried chickpeas.
Cardamom (Elaichi): Dried fruit of a plant. Mostly the seeds are used. Seeds
of 4 pods measure approximately 1/4 t.
Coriander (dhania): Aromatic herb of the parsley family. Sold as cilantro or
Chinese parsley. Also sold as seed or dry powder.
Cumin (Jeera): Very aromatic and reminiscent. Sold whole or ground.
Dals (Dal): Hindi name for all members of the legume or pulse family.
Commonly used are: Arhar, Channa, Masur, Mung, Labia (black-eyed peas),
Rajma (red
kidney beans).
Fennel Seed (Sauf): Has an agreeable odor and licorice flavor. Available
whole or ground.
Fenugreek (Methi): Has a pleasant bitter flavor and sweetish odor.
Garam Masala (Garam Masala): A mixture of spices; details come later.
Chat Masala (Chat Masala): A variation of Garam masala. Available in Indian
stores.
Ghee (Ghee): Fat for frying. Pure ghee is clarified butter.
Mustard oil (Larson): Pungent oil made from black mustard seeds.
Mint (Pudina): Aromatic herb. Fresh and dried leaves are used in the
preparation of chutneys. Dried leaves are much less fragrant than the fresh
ones.
Pomegranate (Anar dana): A flavoring agent. Has some scent.
Saffron (Kesar): Made of stigmas of a flower grown in Kashmir and Spain. It
is aromatic and yields a yellow color.
Turmeric (Haldi): An aromatic powdered root. Used as a flavoring, and for
flavoring curries.
Recipes
GARAM MASALA
(approximately 1 1/2 cups)
Ingredients:
3 - 5" pieces Cinnamon stick
1 cup Green cardamom pods
1/2 cup Cumin seed
1/2 cup Black pepper corns
1/2 cup Cloves
1/2 cup Coriander seeds
Procedure:
Dry the ingredients in an oven. Do not let them turn brown. Remove the seeds
from the cardamom pods. Pound cinnamon sticks into smaller pieces. Combine
ingredients until they are well mixed and blend at high speed for 2-3
minutes until completely pulverized.
ONION AND TOMATO RAITA
(4-6 Servings)
Ingredients:
8 oz. Yogurt (plain)
1 small Onion
1/2 tsp Salt
1 small Tomato
1/2 tsp Chat Masala (optional)
1/2 tsp Black pepper (ground)
1/4 cup Milk
Method:
Beat yogurt and milk until smooth. Chop onion and tomatoes and add to
yogurt. Add salt and pepper and sprinkle the Chat Masala over, and serve.
BOONDHI RAITA
Ingredients:
1/4 cup Besan
1/2 cup Water
Ghee for frying
to taste Salt
to taste Pepper
to taste Chat Masala
1 1/2 cup Yogurt
1/4 cup Milk
Method:
Make a pouring paste of the besan and water. Heat ghee and drop paste into
it through a slotted spoon to get little drops that fall one at a time
(these
are boondhi). Remove the drops when golden brown and dry on a paper towel to
remove extra oil. Soak the drops in warm water. Add milk, salt, pepper, and
add Chat Masala to yogurt. Squeeze water out of boondhi and add to yogurt.
MINT AND CORIANDER CHUTNEY
Ingredients:
1 bunch Coriander leaves
1 bunch Mint leaves
1 Green chili
1 oz Seedless tamarind
1 tsp Salt
4 Tblsp Water
1 medium Onion
Method:
Wash and soak tamarind in water for 1/2 hour. Clean, pick and wash the
coriander and mint. Separate pulp from the tamarind and squeeze out the
pulp. Grind
coriander, mint, green chili and onion into a fine paste. Add the tamarind
pulp and salt. Blend well. In an airtight jar this can be refrigerated for
up
to one week.
Breads
CHAPATI (PHULKA)
(for 4, serving 1 or 2)
Ingredients:
1 cup Whole wheat flour (or 1/3 white + 2/3 whole wheat)
1/2 cup Water
Method:
Put flour in a large bowl with half the water. Blend the two together until
it holds. Beat and knead well until it forms a compact ball. Knead dough
until
it is smooth and elastic. Set aside for 30 minutes.
Knead and divide dough into 4 to 6 parts. Roll each ball into a tortilla
like flat, about "1/8" thick. Heat an ungreased skillet.
Put phulka on it, and let it cook for about 1 minute (The top should just
start to look dry and small bubbles should just start to form).
Turn and cook the second side for 2/3 minutes until small bubbles form.
Turn again and cook the first side pressed lightly with a towel. It should
puff. Serve warm (maybe slightly buttered).
Note:
Since the rolled out chappati's will dry out if they are left to stand while
cooking the others, it is advantageous to roll them out individually before
cooking them.
PARATHA
Ingredients:
1 cup Whole wheat flour
Ghee
Water
Method:
Make chappati dough. Divide into 6 parts and make balls. Flatten and roll
each.
Spread ghee over them and fold. Roll again.
Heat the paratha on a griddle like you would a chappati, but spread some
ghee over the top side. Turn and spread ghee on the other side. Fry until
the bottom
is crisp and golden, then turn and fry the remaining side.
Repeat with all six.
Serve at once, since they lose crispness if stored.
STUFFED PARATHAS
Make dough for regular chappati's.
Fillings:
Potato - Boil potatoes, mash, add salt and chili to taste. Add Garam
Masala and mango powder.
Radish - Grate one large Diakon Radish, add salt and leave for 1/2 hour.
Squeeze out all the water, add grated ginger, chili, and pomegranate
seeds.
Cauliflower - Grate cauliflower, add salt, pepper, garlic, and Garam
Masala.
Method:
Roll out 2 small chappati's. Place filling on one, cover with the
second, seal edges and cook as for parathas.
Snacks
BHEL
This recipe is directed at those who know what Bhelpuri tastes like,
quantities mentioned are approximate, proportions are left to the reader's
taste. Purists
will have to go to an Indian grocery shop. Deviationists may use
substitutes. The most important thing is to keep the puffed rice-sev mixture
crisp by
not adding the other ingredients to it until it is served. This should be
done on the plate.
Ingredients:
Puffed Rice (1 carton of Rice Krispies may be used)
1 packet Bhel mix or Sev
2 cups Mashed boiled potatoes (mashed coarsely and then salted)
1/2 cup Chopped fresh coriander leaves (a.k.a Chinese parsley)
3 Tbsp Freshly roasted and ground cumin
to taste Green chilies
1-2 Tbsp Freshly ground black pepper
to taste Tamarind
to taste Jaggery (or Brown Sugar)
1 cup Chopped onions.
Method:
First boil the potatoes, mash them, salt them, and add pepper to taste. Add
some coriander leaves too.
Roast the cumin and grind it.
Dissolve about 4 Tbsp of tamarind concentrate in 1 cup of hot water, and let
it simmer and thicken gradually. Dissolve the jaggery (or sugar) until the
sauce becomes tart and slightly sweet. (You may add some salt and ground red
paprika, if you want to.) The sauce should be of a consistency slightly
thinner
than maple syrup. Pour into a serving container (like a creamer). Mix the
puffed rice and sev/bhel mix in a large bowl.
On a plate, serve the rice-bhel mixture, add the potatoes, then the onions,
chilies, and then dust the cumin powder over it. Next pour on the sauce and
top with the coriander garnish. (Add salt/pepper to taste).
Mix the ingredients on the plate and eat.
BONDA WITH INSTANT MASHED POTATO
Ingredients:
1 medium Onion
2 cups Potato buds
1 1/2 cup Peas and carrots
2 big ones Green chilies
1 teaspoon Lemon juice
1 cup Gram flour
1/2 tsp Mustard seed
pinch Turmeric
1/2 tsp Baking powder
1/4" piece Ginger
1 small bunch Coriander leaves
2 tsp Salt
Oil
Method:
The filling is prepared as follows:
Mix potato buds and 1/2 teaspoon of salt with 1 cup of hot water. Finely
chop ginger, chilies, coriander leaves, and onion. Heat oil (about 5 Tbsp)
and
add mustard seeds. Add chopped ingredients and fry until onions are brown.
Add carrots, peas, turmeric and 1 tsp of salt and cook on low heat for about
10 minutes. Add potato (now mashed) and fry for 5 minutes. Remove from heat,
add lemon juice and let cool.
The batter is prepared as follows:
Combine gram flour, 3 Tbsp of oil, 3/4 cup water, 1/2 tsp salt, the baking
powder and mix thoroughly.
After the batter is prepared, make small balls out of the filling and roll
them in the batter. Next fry it in hot oil. You will get about 20-30 small
bondas.
PAKORAS (SAVORY FRITTERS)
Ingredients:
Batter:
1/2 cup Besan
5 oz Warm water
1/4 tsp Red pepper
3/4 tsp Salt
1/2 tsp Garam Masala
paprika (optional)
Vegetables:
1 Small onion
1 Potato
A few spinach leaves
Oil for deep frying
Method:
In a bowl put the besan and half the water, and stir until it becomes a
thick batter. Beat hard for 5 minutes. gradually add the rest of the water,
and
leave to swell for 30 minutes. Add salt, pepper and Garam Masala and beat
again.
Wash peel and slice the onion and potatoes. Wash and pat dry the spinach
leaves.
Heat oil until smoking hot, dip the vegetables in the batter and deep fry
until golden brown.
Serve hot.
DAHI VADA (SAVORY BALLS IN YOGURT)
Ingredients:
1/2 cup Urad dal
1/2 cup Moong dal
1 cup Yogurt
Spice to taste (cumin and paprika)
Oil for frying
1/4 cup Milk
Method:
Clean dal, wash and soak in water for 4 hours. Blend in blender at medium
speed using the minimum amount of water required to keep paste moving
freely.
Add salt and start heating oil.
Drop spoonfuls of batter in the hot oil using a large tablespoon. Fry until
golden brown. Drop in water. Let it soak till ready to serve.
Beat yogurt with milk. Add spice according to taste. Squeeze out water from
the vada and add yogurt. Serve.
UPMA
This is a breakfast dish in the southern part of India.
Ingredients:
1 cup Cream of wheat
1 Onion cut lengthwise
1 tsp Salt
1/4 tsp Mustard seeds
1/8 tsp Urad dal
1 cup Cashew-nut
¼ Lemon
1/2 cup Peas
1 clove Garlic
1/10" piece Ginger
1 Green chili cut into small pieces.
Method:
Fry cream of wheat on a dry pan for 5 minutes and set aside.
Put two tablespoons of oil in a pan and heat. Add mustard seeds, Urad dal,
cashewnut, and garlic clove. Wait till mustard seeds stop splitting. Add the
onion, chili, and ginger and fry till the onion turns brown. Add cream of
wheat and fry for 3-5 minutes. Add salt and peas. Add two cups of boiling
water
and stir for 2 minutes. (Switch off the stove as soon as the water is
poured.)
Cover the vessel for 4 minutes. Add lime if needed.
VEGETABLE PUFF
(12 puffs)
This is a local Karnataka specialty.
Ingredients:
1 Ready to use pastry roll (Pepperidge farms)
Mixed Vegetables. ( potatoes, peas may be added)
to taste Garam Masala
Green Chilies
to taste Salt
Method:
Cook a vegetable mix with potatoes, peas, green chilies and lots of Masala.
Check for salt, before you stuff it in the pastry roll; no way to rectify it
later.
Thaw the roll for about 10 minutes before unfolding.
After the pastry roll has thawed, open it out on a flat sheet and roll it
with a pin to make it a little thinner. The pastry sheet would now be about
12"
x 12".
Cut the sheet into 6 pieces.
Place about 2-3 Tbsp of the cooked vegetable onto the sheet and fold it
around it. Seal all the corners, by pressing the sheets together and
applying a
little water.
Stick it into a pre-heated oven (350 degrees) for about 20-30 minutes or
until it browns. Make sure that you flip it around every 5-10 minutes.
Vegetables
GOBI ALOO (CAULIFLOWER AND POTATOES)
This recipe livens up ordinary cauliflower and potatoes into something quite
different. The recipe shown here has spices that are not necessary (like
cloves
and cardamom) or at least that's not how mom made it at home, however it
adds a nice touch.
Ingredients:
1 Large cauliflower
3 Medium sized potatoes
1/2 large Onion sliced thinly in long slices
1 tsp Mustard seeds
2 or 3 pods Cardamom
1 tsp Coriander
1 tsp Cumin seeds
1/2 tsp Turmeric
1 Bayleaf
3 Cloves
3 tblsp Vegetable Oil
Method:
Start boiling the potatoes in a saucepan. Let them boil for at least 15
minutes. After they are done, turn off the heat and let them stand in the
water.
Cut the cauliflower into small bite sized pieces (roughly 1" cubes),
throwing away most of the stem pieces. Wash and drain in a colander.
While the potatoes are cooking, heat the oil in a wide skillet until it is
very hot. Add the mustard seeds and wait until they start popping. Add bay
leaves,
cardamom and cloves.
Mix around for a while and then add onions. Wait until the onion starts to
turn before adding the rest of the spices (except for turmeric).
Put the cauliflower in the skillet and fry in the oil and spices for 2
minutes. While the cauliflower is frying, cut up the potatoes into bite
sized pieces
and add to the skillet. Add turmeric and stir.
Continue stirring the vegetables under medium heat for another couple of
minutes. Add 1/2 cup of water and reduce heat to low. Cover skillet and let
cook
for 5 minutes.
Check tenderness of vegetables. If they are still too hard, add another 1/4
cup of water and cover again for 5 minutes.
Salt to taste and serve.
CHOLE (CHICK PEAS)
Ingredients:
1 can Chick peas (also called garbanzo beans) (Progresso is a good brand.)
1 large Onion chopped finely
2 medium sized Potatoes (optional)
1 tsp Mustard seeds
2 or 3 pods Cardamom
1 tsp Coriander
1 tsp Cumin seeds
1 tblsp Garam Masala
Vegetable Oil
Method:
If you are using the potatoes, start boiling them in a saucepan. Let them
boil for at least 15 minutes. After they are done, turn off the heat and let
them
stand in the water.
While the potatoes are cooking, heat the oil in a wide skillet until it is
very hot. Add the mustard seeds and wait until they start popping. Add bay
leaves,
cardamom and cloves.
Mix around for a while and then add onions. Wait untill the onion starts to
turn golden before adding the rest of the spices (except for the Garam
Masala).
Add chick-peas with all the liquid. Cut up the potatoes into bite sized
pieces and add to the skillet. Add Garam Masala.
Continue stirring the chick-peas under medium heat for 5-7 minutes without
covering.
Check the tenderness of the potatoes. If they are still too hard, add
another 1/4 cup of water and cook for another couple of minutes.
Salt to taste and serve.
MASALEDAR SEM (SPICY GREEN BEANS)
(Serves 6)
Ingredients:
1 1/2 lb. Green beans (Trim the ends and then cut the beans in half
crosswise.)
1 1/2" long and Fresh ginger (Peel and chop coarsely.) 1" thick piece
10 cloves Garlic peeled
1 cup Water
4 tblsp Vegetable oil
3 tsp Whole cumin seeds
2 tsp Ground coriander seeds
2 medium Tomatoes, peeled (put tomatoes in very hot water for a few seconds,
peel off the skin and finely chop.)
to taste Salt
Freshly ground pepper
3 tblsp Lemon juice (or to taste)
Method:
Put ginger and garlic into a food processor and add 1/2 cup water. Blend
until fairly smooth.
Heat the oil in a wide, heavy saucepan over a medium flame. When hot, put in
the cumin seeds. Stir for half a minute. Pour in the ginger-garlic paste.
Stir
and cook for about two minutes. Put in the coriander and stir a few times.
Put in the chopped tomatoes. Stir and cook for 2 minutes while mashing the
tomato pieces with the back of a slotted spoon. Put in the beans and salt
and
one cup of water and simmer them. Cover, turn heat to low and cook for 8-10
minutes or until the beans are tender.
Remove the cover. Add the lemon juice and a generous amount of freshly
ground pepper.
Turn up the heat and boil away the remaining liquid, stirring the beans
gently as you do so.
VEGETABLE KURMA
Ingredients:
2 cups Vegetables
2 Onions cut length-wise
2 Green chilies cut length-wise
1 tsp Coriander powder
1 1/4 tsp Salt
one pinch Turmeric powder
1/2" Cinnamon stick
2 Cloves
2 Cardamom
2 tblsp Coconut powder
1 tsp Khus-Khus (poppy seeds)
1/4 tsp (3 cloves) Garlic
1/4 tsp powder (or 1/2" fresh) Ginger
Method:
Put a reasonable sized vessel on the range and heat oil. Add cinnamon,
cloves and cardamom and fry for 2-3 minutes. Add onions and green chilies
and fry
till onions turn brown. Add garlic + ginger paste and fry for a minute or
so. Add vegetables and fry for about 3 minutes. Add Water (about a cup or
two).
Let the vegetables + turmeric powder cook.
If you are using canned or frozen vegetables skip the above step.
Add coconut paste, khus-khus, salt and wait until cooked. (Note: Cook on low
heat.)
VEGETABLE CURRY
Ingredients:
1 cup Vegetables
1/4-1/2 tsp Coriander powder
1/8-1/4 tsp Chili powder
1/8-1/4 tsp Garlic powder
1 tsp Salt
1 large Onion
1/4-1/2 tsp Mustard seeds
1/8 tsp Urad Dal
1/4-1/2 cup Tomatoes-crushed
Method:
Mix the garlic, coriander and the chili powder along with salt and place it
aside.
Pour about 2 tablespoons of oil in a pan and heat. Add mustard seeds and
urad dal. The mustard seeds will split and the oil may spill. Be careful
when you
are doing this. Wait until the mustard seeds stop making any noise. Add
onions and fry until the onions turn brown. Add the vegetables, the mixture
of
step 1 and the crushed tomatoes.
Fry for about 5 minutes, if you are using canned vegetables. Otherwise cover
the pan and let the vegetables cook. (This might take about 10-15 min.)
GREEN PEPPER CURRY
Ingredients:
2 large ones Green Pepper
1/4 tsp Chili powder
1/8 tsp Turmeric powder
1/2 tsp Dhania powder
1 tblsp Coconut flakes
1 tsp Khus Khus (poppy seeds)
1 small bunch Fresh Coriander leaves
2 small Tomatoes
2 Onions
2 tblsp Oil
1 small piece Vadium (Vadium is a combination of various spices)
1 1/4 tsp Salt
Method:
Cut the green peppers, onion and tomatoes lengthwise. Grind chili-powder,
turmeric, dhania powder, coconut and poppy seeds.
Heat oil and add vadium. When vadium turns brown, add onions and fry for 4
minutes. Add tomatoes and fry for 2 minutes. Add green pepper and Masala.
Add
coriander leaves.
Cook on low heat (should take around 15 minutes).
DRY POTATOES (SOOKHA ALOO)
(4-6 Servings)
Ingredients:
4 medium size Potatoes
2 tsp Cumin seeds
1 tsp Salt
2 tsp Mango powder
1/4 tsp Hot pepper
2 tsp Garam Masala
Oil (to fill pan to 2")
Method:
Boil potatoes until cooked but not overdone. Peel and cut into 1/2" cubes.
Heat oil very hot, add and brown cumin seeds. Add potatoes and fry until
they are golden brown. Add the remaining ingredients, and fry for 2-3
minutes or
more. Remove from oil with a slotted spoon.
Serve hot.
Tips: Use enough oil so that the potatoes will not need to be stirred often.
This avoids breaking them up.
OKRA (BHINDI)
(Serves 6)
Ingredients:
1 lb okra
2 small Onions
2 small Tomatoes
1/4 tsp Turmeric
to taste Salt
Red pepper (optional)
Oil for frying
Method:
Wash the okra and dry it thoroughly. Cut off the heads and cut into small
circles. Chop the onions and tomatoes separately. Deep fry the okra until
very
brown. Remove from heat and set aside. Pour out some oil.
Add turmeric to hot oil. Add the onions and fry until golden brown. Add the
fried okra, salt, pepper, and tomatoes.
Cover and bake at 250 deg F for 15 minutes.
PANEER (CHEESE)
Ingredients:
1 1/2 pints Milk
1/2 tsp White vinegar AND
1/2 tsp Lemon juice OR
1 cup Yogurt
Method:
Heat milk and stir constantly to prevent a layer of cream from forming on
the top. Remove from heat when it boils and slowly add white vinegar and
lemon
juice or yogurt. This sours the milk. Strain through a muslin cloth or a
double layer of cheese cloth and squeeze out the whey (liquid).
Hang to drip dry for 2-3 hours (or overnight). Then lay out the cheese in a
rectangle in a tray and place a weight (the more the better, but at least 10
lbs) on it for 3/4 hour.
Cut it into whatever shape you like.
MATTAR PANEER (PEAS AND CHEESE)
Ingredients:
2 Onions
2 Tomatoes
4 cloves Garlic
1/2 packet frozen Peas
1" cube Ginger
1/4 tsp Turmeric
to taste Salt
to taste Pepper
1/2 tsp Garam Masala
2 cups Water
Method:
Cut paneer in 1" cubes and deep fry. Make Masala with onion, garlic, ginger,
and tomatoes. Season and add turmeric. Add peas and paneer.
NAVRATHNA KURMA
(Serves 6)
Ingredients:
1/2/b Paneer (or cottage cheese)
2 cups Mixed boiled vegetables (carrots, french beans, green peas, potatoes)
3 Tomatoes
2 Onions
1 tsp Ginger and garlic paste
1 1/2 tsp Chili powder
1/2 tsp Turmeric powder
2 tsp Coriander powder
1 tsp Garam Masala
1 cup Milk
3 tsp Heavy Whipping Cream
3 tsp Ghee
to taste Salt
Ghee for deep frying
Method:
Grate the onions. Put the tomatoes in hot water. After 10 minutes take off
the skin and chop. Cut the paneer into small pieces and deep fry in ghee.
Heat oil in a vessel and fry the onions for a few minutes. Add the ginger
and garlic paste, and fry for 1/2 minute. Add the chopped tomatoes, turmeric
powder,
coriander powder and chili powder, Garam Masala and salt. Fry for at least
3-4 minutes. Add the boiled vegetables, milk, cream and fried paneer pieces.
Cook for a few minutes.
Serve Hot
CAULIFLOWER AND POTATOES (ALOO GOBI)
Ingredients:
1 medium Cauliflower
2 medium Potatoes
1 Onion
1 Tomato
1 clove Garlic
1" piece Ginger
pinch Turmeric
to taste Salt
to taste Pepper
to taste Garam Masala
Method:
Make Masala with onion, garlic, ginger, and tomatoes. Add turmeric and
spices. Break the cauliflower in flowerets and cut the potatoes into cubes
(8 pieces
each). Add both to Masala and lower heat to simmer. Cover the pot until the
cauliflower and potatoes are coated.
CURRIED EGGPLANT (BHARTHA)
(Serves 4 to 6)
Ingredients:
2 lb Eggplant
4 medium Tomatoes
3 tsp Fresh chopped coriander
1/2 cup Ghee
1/2 cup Finely chopped onion
Method:
Preheat oven to 450 deg F. Bake in the middle level of the oven for 1 hour
or until very tender. While they are still warm, peel and crush the
eggplants.
Heat oil and fry onions until soft and clear. Do not brown. Add the tomatoes
and fry for 2 minutes. Add the eggplant and stir until almost all liquid
disappears
and the mixture leaves the side. Place into a bowl, sprinkle on coriander
and serve at once.
CURRIED MUSHROOMS
Ingredients:
1/2 lb Mushrooms
1 large Onion
1/4 tsp Turmeric
to taste Salt
to taste Chili
2 large Tomatoes
Oil
Method:
Wash and finely slice mushrooms. Slice onion fine. Heat oil and add turmeric
and onions. Fry until soft. Add the sliced tomatoes and cook for 3 minutes,
stirring all the time. Add the mushrooms, cover and simmer for 15-20
minutes. Remove cover and dry out all the water.
Serve hot.
Lentils
SAMBHAR
Ingredients:
1 cup Toor Dal
1 tsp Tamarind
3 tsp Salt
a pinch Turmeric
2 tsp Channa Dal
3 tsp Dhania seeds
1 pinch Hing
3 Red chilies
1/4 cup Grated coconut
1 tsp Mustard
10 Coriander leaves
1 Green peppers cut into pieces
1 Onion chopped
1 Tomato cut into pieces
Method:
Boil the toor dal with 3 cups of water.
Fry channa dal, dhania seeds, hing, and red chilies for a few minutes, and
then fry them with the grated coconut. Grind the above mixture with water.
Fry the green pepper in oil for a few minutes. Boil the tamarind paste,
water, salt, turmeric, tomato and vegetables.
Add turmeric and the sale, cook for about 5 minutes. Add boiled dal and
bring
it to a boil
In the meantime fry the mustard seeds and onion.
Add the above ingredients & coriander leaves to the mixture.
Serve hot
MASUR DAL
(Serves 4)
Ingredients:
1 cup dal (Moong - yellow, or masur - pink)
3 1/2 cup Water
to taste Salt
to taste Pepper
1/4 tsp Turmeric
2 cloves Garlic
1" piece Ginger
1 small Onion
2-3 Tblsp Ghee (Can be replaced by butter)
1 tsp Cumin seed
Method:
Wash the dal and drain it. Boil water and add the dal, salt,
pepper,turmeric, finely chopped ginger, and garlic. Cover the pot and simmer
for 20 minutes.
When done, heat the ghee, add the cumin and fry until golden brown. Add
thinly sliced onions. Fry until crisp and brown. You may add paprika and
finely
chopped tomatoes to the above for color (Pour over the dal and serve).
KALI DAL (WHOLE BLACK BEANS)
Ingredients:
1 cup Urad or Mah dal
1" piece Ginger
12 cloves Garlic
Water
to taste Salt
2-3 Tblsp Ghee (Can be replaced by butter)
to taste Green chili (optional)
to taste Garam Masala
1/4 tsp Turmeric
Method:
Clean, wash and add the dal to boiling water. Add turmeric, salt, half of
the finely chopped ginger, garlic and cook on medium heat for 2-3 hours or
pressure
cook at 15psi for 1/2 hour. Uncover, cook further in same pan on low heat
for 1/2 hour, stir and mash every now and then until a creamy consistency is
achieved.
Heat the ghee, add remaining ginger, stir, add sliced onions, chili, and fry
until golden brown. Add cumin or coriander (optional). Pour over dal just
before
serving.
RED KIDNEY BEANS (RAJMA)
(Serves 6 - 8)
Ingredients:
2 cups Red kidney beans
3 qt Water
1 tsp Turmeric
1 Tblsp Salt
1/4 cup Oil
1 cup Onion, Chopped
1" piece Ginger, chopped
1 tsp Garam Masala
3 Chopped tomatoes
Coriander leaves for garnish
Method:
Wash beans and boil for 2-3 hours or 1/2 hour in a pressure cooker. In the
meantime make Masala of onions, garlic, ginger and tomato as in chicken
curry.
Add to the beans and cook again until most of the liquid dries up and the
beans are soft and thoroughly cooked. Garnish with coriander leaves and
serve.
CURRIED GARBANZO BEANS
Ingredients:
8 oz Garbanzo beans
to taste Green chili (optional)
12 cloves Garlic
2" piece Ginger
to taste Pepper
1 large Cardamom
6 Cloves
1" Cinnamon stick
to taste Salt
Paprika
4 oz Oil
Mango powder
3 Onions
Dried pomegranate seeds
4 Tomatoes
Method:
Clean, wash and soak the beans overnight. Boil them in the same water with
salt, 1 small finely chopped onion, 4 cloves garlic, 4 large cardamom, a 1"
piece
of ginger and 6 cloves. Simmer in pan about an hour or until tender, or
pressure cook for 7 minutes at 15 psi.
Heat oil. Fry thinly sliced remaining onions and cloves of garlic. Cook
until mixture browns and dries up. Add finely chopped tomatoes and cook 4-5
minutes
more.
Add the beans and cook for 10 minutes more. Add the mango powder and
pomegranate seeds, grated ginger and simmer over low heat for 15-20 minutes.
Before serving, pour 1 oz. (2 T) sizzling ghee over the beans.
RICE
CHICKEN PULLAO
Ingredients:
2 large Onions cut lengthwise
2 large Chilies cut lengthwise
2 cup Basmathi rice (about 1/2 kg. (1 kilogram = 2.2lbs))
1 large Tomato (cut into small pieces)
10-15 Coriander leaves
5 Mint leaves
1 clove Garlic
1" piece Ginger
1/2 cup Coconut powder
3 tsp Salt
3-4 Cloves
2 Cardamom
1 Bay leaf
1" Cinnamon stick
1 cup Yogurt
2 tblsp Butter
1 lb. Boneless chicken
Method:
Heat vessel with butter. Fry bay leaves, cloves, cardamom and cinnamon. Put
onions and chilies in vessel and fry on low heat until onions turn brown.
Add
ginger + garlic paste and fry until oil separates. Add tomato and fry for 1
minute. Add chicken + salt + yogurt and fry for one minute. Add mint +
coriander
leaves. Cover and cook until the gravy becomes semi-solid.
Cook rice in a separate vessel. Put rice into chicken and mix (It is
advisable to semi-cook rice and then let it cook with the chicken). Remove
and serve
SOUTH INDIAN PULLAV (RICE)
Ingredients:
1 cup Rice (Preferably Basmathi rice)
1/3 cup Tomato puree
1 large Onion
1 cup Vegetables (preferably peas and carrots)
1/4-1/2 tsp Coriander powder (also called dhania powder)
1/8-1/4 tsp Garlic powder or
1 1/2 cloves garlic
1/8-1/4 tsp Ginger powder or
1/4" piece Ginger
1/8-1/4 tsp Chili powder
1 Green chili cut into small pieces
1-2 pieces Cardamom
1 piece Cloves
1/4" stick or 1/8 tsp powder Cinnamon
1 Bay leaf
1 tsp Salt
1 tsp Coriander leaves (if needed)
Method:
Clean the rice with water and set aside. Cut the onions length wise. Fry the
onions and cardamom in butter for about 4 minutes. If you are using green
chili,
then add the chili. Add bay leaf, cloves, cinnamon and fry until the onions
turn golden brown (This will probably take another 4-5 minutes). Add the
garlic
and ginger paste (preferably prepared from fresh ginger and garlic). Add
dhania powder and chili powder (if green chili was not added before). Add
the
tomato paste and one cup of water and bring the mixture to boil. Add the
vegetables, rice and salt. If you like coconut, add ¼ cup of coconut flakes.
Reduce the flame and cover the vessel. After about 4 minutes, stir the
mixture. cover the lid again and wait until cooked (might take about 10-15
minutes).
sprinkle on the coriander leaves in the end.
SAFFRON RICE (KESAR CHAWAL)
Ingredients:
2 cup Rice
4 cup Water
6 Tbsp Ghee
1 tsp Saffron threads (or less)
2 Tbsp Hot water
1 cup Sliced onion
1 small Cinnamon stick - splintered
4 Bay leaves
4 large Black cardamoms
1 Tbsp Cumin seed
4 Cloves
2 tsp Salt
Method:
Soak saffron in hot water. Wash and soak rice in 3 c water (optional). Heat
ghee and fry onions and then remove and keep aside. Add cinnamon, cumin
seeds,
cardamoms, cloves and salt. Wait 1 minute and then add the bay leaves and
1/2 the onions. Drain the rice and reserve the water. Add the rice grains
and
stir for 4-5 minutes until all the water evaporates and the grains of rice
are coated with oil. Add the water and bring to a boil. Add saffron and its
water and pressure cook at 15 psi. Remove from the heat and allow the
pressure to drop by itself.
NAVRATTAN PULLAO (NINE-JEWELED RICE)
Ingredients:
1 cup Basmathi rice
1 3/4 cup Water
1/4 cup Oil
1 small Finely sliced onion
6 Cloves
1" Cinnamon stick
1 tsp Salt
1/2 tsp Cumin seed
For Mixing with rice before serving:
A) 1/4 c frozen peas (boiled), salt, 6 drops green food coloring mixed with
1 t water.
B) 1/4 c diced tomatoes, 1/4 t red pepper, salt, Garam Masala, 6 drops red
food coloring mixed in 2 t water.
Ingredients:
1 Thinly sliced onion
2 1/4 c Ghee
1 oz Almonds
1 oz Cashew nuts
1 1/2 oz Golden raisins
1 oz Pistachio nuts
1" piece Ginger thinly sliced
1 Green chili (optional)
1 Hard boiled egg
Method:
Clean, wash, and soak rice in 1 3/4 c water for pressure cooking, or in 2
cups of water for pan cooking. Heat oil and fry the onions. Add whole
spices.
Fry 1 minute. Add rice and fry for 2/3 minutes to coat the rice grains with
oil. Add the water which the rice was soaking in. Pressure cook, building up
the pressure to 15 psi and let drop, OR cook in a pan bringing to full boil
then down to a simmer followed by 20 minutes of cooking until the rice is
done.
Divide rice into three parts. Thoroughly mix A with one part and B with
another. Leave the last part plain. Keep rice separate and warm in the oven.
(C) Meanwhile fry the onion until it is crisp. Remove and fry almonds,
cashew nuts, pistachios, raisins, ginger and chili. Chop egg and sprinkle
with salt.
Keep warm until required.
To serve, place onions, nuts, chopped egg and all of (C) in a dish and
spread the three batches of rice in clumps above it aesthetically.
FISH
PRAWN (SHRIMP) CURRY
1/2 kg = 1.1 lb. Prawns
2 Onions diced into small pieces
1/4" Cinnamon stick
1/4 tsp Chili powder
1/2 tsp Dhania powder
1/4 tsp Garlic powder
1/2 tsp ginger powder
1 bunch Fresh coriander
1 tsp Salt
1/4 tsp Turmeric powder
1 tblsp Oil
Method:
Clean the prawns and squeeze out the water. Add chili, dhania, garlic,
ginger, turmeric powder, salt and mix well. Boil prawns on low heat. Add 1
teaspoon
of oil to the boiling prawns. When water evaporates and the prawns are dry
remove from the stove. Heat the oil and put in the cinnamon. Add prawns and
fry for 2 minutes. Add onions &
fry until they turn brown.
Sprinkle on coriander leaves, remove from the heat &nd serve.
CORIANDER FISH (BHARIA MACHLI)
4 lb Sole, flounder, rock cod, or any other white whole fish
8 cloves Garlic
3 Hot chilies (optional) (or cayenne)
1" piece Ginger
1 medium bunch Coriander
1 Tbsp Coriander seeds
1 tsp Brown sugar
1 tsp Turmeric
1/2 tsp Black mustard
1/2 tsp Fenugreek seeds
1 Tbsp Salt
1/2 cup Lemon juice
1/2 cup Vegetable oil
2 cup Chopped onion
1 cup Chopped tomato
1/2 tsp Garam Masala
Method:
Preheat oven to 400 deg F. Wash and pat fish dry. Sprinkle 1 t salt inside
and set aside. Blend garlic, chili, ginger, 1/2 the coriander, coriander
seeds,
brown sugar, turmeric, mustard seeds, fenugreek seeds, salt and lemon juice
until it all becomes a smooth paste (Add some water if needed).
Fry onions until they are soft and golden brown. Add the blended Masala and
cook until most of the liquid is gone, and it starts to leave the sides of
the
pan. Add the tomatoes and Garam Masala. Fry for 2 minutes more and remove.
Coat one side of fish, stuff 1 1/2 cups inside. Close opening, spread the
rest of the Masala over it. Cover tightly and bake for about 25 minutes.
Grill
for 1 2 minutes in the broiler,
& sprinkle on the remaining coriander.
Serve.
Chicken
MUGHLAI CHICKEN WITH ALMONDS
Ingredients:
1" piece Ginger
8-9 cloves Garlic
6 tblsp Blanched Almonds
7 tblsp Vegetable oil
1" Cinnamon stick
2 Bay leaves
5 Cloves
10 pods Cardamom
2 medium Onions (cut into small pieces)
2 tsp Ground cumin seeds
1/8-1/2 tsp Red pepper
7 tblsp Yogurt
1 small carton Whipped Cream
1/4 tsp Garam Masala
2-2 1/2 lbs Chicken boneless (2 trays of holy farms)
2 1/2 tsp Salt
one bunch Coriander leaves
Method:
Grind the ginger, garlic, and almonds with water. Heat oil in a non-stick
pan, and fry the chicken until it turns golden brown. Keep it aside and
drain
the oil. Heat some oil and add the cardamom, bay leaves and cloves and fry
until the bay leaves turn brown. Add the onions and fry for a few minutes.
Pour the paste from the blender and fry for a couple of minutes until the
oil separates. Add 1 tablespoon of yogurt and fry for 30 seconds. Keep
adding
tablespoons of yogurt and fry until you get a consistent mixture. Add the
chicken, whipped cream and salt and cook gently (low heat) for 20 minutes.
Add
Garam Masala and coriander leaves and cook for another 10 minutes.
MALAI CHICKEN
Ingredients:
2lb Boneless chicken (chopped into small cubes)
1 Chopped onion
1 small can Tomato paste
1 Red Chili
2 Cloves
2 Cardamom
1/2" Cinnamon stick
1 Bay leaf
1 carton Light whipping cream
1 tsp Dhania powder
1/2 tsp Cumin powder
1 tsp Garam Masala
1-1 1/4 tsp Chili powder
1/2" piece Ginger made into a paste
6 cloves Garlic (made into paste)
Fresh coriander
to taste Salt
Turmeric
Method:
Heat oil. Add red chili, cloves, cardamom, cinnamon stick, and bay leaf, and
cook until the bay leaf turns golden brown. Add the onion and fry for two
minutes.
Add the ginger garlic paste and fry for 4 - 6 minute. Add the chicken and
fry for 5 minutes. Sprinkle in chili, dhania powder, cumin powder and
turmeric.
Cover chicken + salt (add water if needed) and cook for around 15 minutes
until 1/4 cooked. Add can of tomato paste and cook on low heat. Just before
removing,
add the whipping cream and cook for a few minutes. Add Garam Masala and
coriander leaves Remove after a couple of minutes.
CHICKEN CURRY NORTH INDIAN STYLE
Ingredients:
1 lb Chicken-drumsticks, thighs, breast pieces
1 small carton Plain yogurt
2 medium Onions very finely chopped
4 tblsp Vegetable oil
2 Cloves
1/2 tsp Mustard powder
2 pods Cardamom
1/2 tsp Cumin powder
1 tsp Garam Masala
1 tsp Chili Powder
1/2" piece Ginger
4 cloves Garlic
1/3 tsp Coriander Seeds
to taste Salt
1/2 tsp Freshly ground pepper
Method:
Remove fat from the chicken and then salt and pepper it. Sprinkle with chili
powder. Add yogurt and mix well until the chicken is covered liberally with
yogurt. Use your hands. Set aside for 1 hour before cooking. If kept in the
refrigerator, set aside for at least 4 hours.
Heat oil in a large heavy pan. When oil is hot, add mustard seeds, if you
are using them. Add cloves, cardamom, and coriander seeds and fry for 30
seconds.
Add the onion and fry for two minutes until the onion beings to turn brown.
Lower heat to medium. Add the ginger and garlic paste and fry for 4-6
minutes.
Add mustard powder, if using it, add Garam Masala, and add cumin powder.
Brush excess yogurt off the chicken and put it in a large pot. Add
ingredients from the frying pan. Cook uncovered over high heat for 4
minutes. Reduce
heat to low & cover.
Cook for 25 minutes or until the chicken is tender, stirring every 5
minutes.
Important note:
When chicken is cooked with a cover on the pot,
it releases water that becomes a part of the sauce.
If after 10 minutes, there isn't enough sauce in the pot,
add 1/4 cup water.
Conversely, if there is too much liquid in the pot,
cook uncovered until the liquid evaporates.
TANDOORI CHICKEN
(2-3 Servings)
Ingredients:
6 pieces Thawed chicken, skinned (whatever portions you like)
2 tsp Ground Coriander
2 tsp Masala (Tandoori paste is available)
to taste Red pepper powder
Dash Garlic powder
to taste Salt
1 tsp Ground jeera
Soy sauce (or yogurt)
(needed only if tandoori masala is used)
Method:
If you are using the ready made tandoori paste then life is a lot easier.
Replace all occurrences of masala and soy sauce (or yogurt) with the
tandoori
paste.
Take the chicken and make *deep* cuts in it (so that the Masalas seeps in
quickly). If you are using soy sauce as the base, put some on the chicken
pieces
and let it seep in the cuts.
Rub in the Masalas as a mixture or one at a time. The idea is to let the
Masalas seep in the cuts with the soy sauce. You can leave it for little
while
to seep in.
If you are using yogurt, you'll get a more authentic taste since the
original TC is after all marinated in it. In this case, mix the Masalas in
the yogurt
first and then rub the stuff into the chicken cuts as before. The yogurt
tends to leave a considerable amount of water behind. DON'T THROW THIS AWAY.
Let
it evaporate in the oven with the chicken.
This will keep the pieces from getting dry if over cooked.
Cook the chicken until it starts turning brown. &
the cuts you made start "expanding."
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