Indian Recipes
Vaangi Baath Recipe
Ingredients
1. Long Purple brinjal (eggplant), cut into large pieces (1)
2. raw rice (1 1/2c)
3. cloves (4)
4. ghee (4tbsp)
5. peppercorns (6)
6. turmeric (1/2tsp)
7. red chillies (5)
8. urad dal (1tsp)
9. lemon juice (2tsp) or sour buttermilk (1/2c)
10. cinnamon (1”)
11. cumin seeds (1/2tsp)
12. oil (1tsp for frying the maida)
13. channa dal (1tsp)
14. coriander leaves (1 1/2tsp)
15. mustard seeds (1/2tsp)
16. green chillies (2)
17. salt (to taste)
Method of preparation:-
1. Take a pan, place it over heat. Heat 1 teaspoon of oil in it then fry cloves, turmeric and 4 red chillies, cumin, coriander, cinnamon and peppercorns in it. Then make the powder of this mixture by grinding them in the coffee grinder.
2. Heat ghee in a pan then add green chillies, red chilli, channa dal and urad dal. After mixing all the seasoning then add the pieces of brinjal until they are cooked. Now add the buttermilk and mix it well then add the powdered masala and mix it. Add salt to taste.
3. Keep it for boiling and then take off the pan from heat. Now mix this in the cooked rice and then heat it on low heat or in the microwave. Serve it hot in a serving dish.
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Peas Pulao Recipe
Ingredients
1. Cooked white basmati rice (6c)
2. thawed and frozen green peas (1 1/2c)
3. cardamom (2-3)
4. sliced onion (1small)
5. cinnamon broken into pieces (1small piece)
6. cumin or jeera seeds (1tsp)
7. cloves (1-2)
8. finely crushed garlic flakes (3)
9. finely crushed ginger (1small piece)
10. ghee (2tbsp)
11. chopped cashew nuts (1tbsp)
12. finely chopped coriander leaves (2tsp)
13. salt (to taste)
Method of preparation:-
1. Take a non stick pan, place it over heat, Heat the ghee in it then add the ginger-garlic paste in it When it gets brown then add onions, cardamom, cinnamon, cloves and jeera in it. Fry them until the onion gets transparent.
2. Now add the cashew nuts, salt, coriander leaves and peas and then mix them well. Cook it on low heat until the peas get cooked. When the peas get cooked then mix the cooked rice in it.
3. Now heat them on low heat or in the microwave. When the pulao gets ready then serve it hot with vegetable or meat as a side dish.
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Vegetable Pulao Recipe
Ingredients
1. Boiled rice (3c)
2. cardamom seeds (a few)
3. coriander leaves (a bunch)
4. cinnamon (a few sticks)
5. green chillies (3-4)
6. chopped onion (1/2)
7. shredded coconut (2tsp)
8. fine sliced onion (3med.)
9. ghee (3tbsp)
10. red chili powder (1 1/2tsp)
11. garlic flakes (2)
12. cauliflower flowerets (1c)
13. ghee or melted butter for frying
14. carrot (2)
15. peas (1/2c)
16. beans (50gm)
17. ginger piece (1”)
18. salt to taste.
19. cloves (6)
Method of preparation:-
1. Take a blender; Put ½ onion, ginger, garlic, coconut and coriander in it. Grind all these ingredients to make a smooth paste. Keep it aside.
2. Take a large pan, heat ghee in it and fry the onion in it. Also add the cardamom, cloves and cinnamon. When the onions get brown then add the red chili powder and fry for 30-45 seconds.
3. Now add all the vegetables, ginger in the pan and sprinkle some water on it. Covered the pan and cook on low heat until the vegetables are cooked. It takes about 15-20 minutes to cook.
4. When the vegetables get cooked then put them in a mixing dish, add all the boiled rice in it, salt to taste and the blended masala. Mix them thoroughly and heat on low heat or in a microwave. Serve it hot with raita.
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Puli Injis Recipe
Ingredients
1. Piece of ginger (2”)
2. a small piece of jaggery
3. balls of tamarind (2large)
4. cumin seeds (1tsp)
5. garlic (12cloves)
6. mustard seeds for seasoning (1tsp)
7. red chilies (3)
8. finely roasted methi seeds (1/2tsp)
9. green chillies (3)
10. salt (to taste)
11. oil (3tbsp)
Method of preparation:-
1. Make a fine paste of lightly roasted cumin seeds with red chillies and half of the fenugreek and garlic. Now chop the ginger, green chillies and the remaining garlic.
2. Take a bowl, soak the tamarind in some hot water in the bowl and then extract the juice of the tamarind. Put the chopped ingredients in the tamarind juice. Put this mixture in the pan and keep on boiling.
3. Take a pan, place it over heat. Heat 3 teaspoon of oil in it and add remaining fenugreek and mustard seeds in the pan. When the mustard seeds get crackles then add the ground masala and fry it until the masala turns its color.
4. Now put the chopped ingredients, tamarind juice, jaggery and salt to taste. Keep it for boiling and boil it until the juice gets thicken. When it gets ready then takes it off from the heat and keeps it to cool. Then put it in the bottle and should keep it for a week.
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Hot Mango Chutney Recipe
Ingredients
1. Slightly ripened sweet mangoes (3large)
2. methi (fenugreek) seeds (1/4tsp)
3. finely minced lemon rind (1tsp)
4. coriander seeds (1tsp)
5. lemon juice (1tsp)
6. saunf (fennel) seeds (1/2tsp)
7. green chillies (10)
8. cumin seeds (1tsp)
9. finely minced ginger (1/2”)
10. hing (a pinch)
11. mustard seeds (1tsp)
12. cooking oil (2tsp)
13. salt (to taste)
Method of preparation:-
1. Take slightly ripen mangoes, wash them, peel them and cut them into small chunks. Take a pan, place it over heat. Heat 2 teaspoon of oil in it. Fry the chunks in it until they turn mushy. Drain them, mash them and keep them aside.
2. Roast the cumin and coriander seeds, saunf and methi and then crush them coarsely with a pestle and mortar or with a coffee grinder then keep it aside.
3. Now heat the remaining oil in the pan and add mustard seeds and hing in it. When the mustard gets crackles then adds green chillies and ginger and then fry them for 1-2 minutes. Then add mango, lime juice, lime rind, powdered masala and salt to taste.
4. Keep it for boiling on low heat. Take off the pan from the heat and keep it to cool to room temperature. When it gets ready then store it in the airtight container in the fridge.
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Sweet Mango Chutney Recipe
Ingredients
1. Slightly ripen mangoes, peeled and cut into chunks (3large)
2. lime juice (1tsp)
3. jaggery or sugar (2tsp)
4. roasted coriander seeds (1/2tsp)
5. pitted dates (5large)
4. roasted cumin seeds (1tsp)
5. cooking oil (2tsp)
6. salt (to taste)
Method of preparation:-
1. Take ripe mangoes, peel them and cut them into small chunks. Take a pan, place it over heat. Heat 2tsp of oil in the pan and fry the chunks until they turn mushy. Drain them, mash them well and keep them aside to cool.
2. Add rest of the ingredients to the mangoes; blend them without adding any water to a smooth paste. Add salt if needed.
3. Take it out from the blender and store it in airtight container. It keeps well for a week if it is properly stored in a fridge.
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Bhindi Gojju Recipe
Ingredients
1. Bhindi cut into thin rounds (1lb)
2. finely crushed small pieces of ginger (optional)
3. buttermilk or diluted yogurt (3c)
4. finely chopped green chillies (3-4)
5. mustard seeds (1tsp)
6. curry leaves (1sprig)
7. salt (to taste)
8. hing (a pinch)
9. oil (2tsp)
Method of preparation:-
1. Take a pan, place it over heat. Heat the oil in it. Apply the salt to the bhindi and put it in the pan for deep frying. Fry it until gets brown and keep it aside.
2. Heat 2 tsp of oil in a sauce pan. Add mustard seeds, curry leaves, green chillies, ginger and the hing in the pan. Fry them until the mustard seeds start crackling. Now add the fried bhindi and stir for 2 minutes.
3. Take off the pan from the heat and then add the buttermilk and little bit of salt as the bhindi is already salted. Mix it well and then add the water if the gojju is too thick. When it gets ready then serve it with plain rice and dal.
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Bitter Gourd Gojju Recipe
Ingredients
1. Bitter gourds (2med.)
2. melted jaggery (2tbsp) or sugar (2tsp)
3. mustard seeds (1tsp)
4. roasted and powdered, white sesame seeds (2tsps)
5. curry leave (1sprig)
6. minced onion (1)
7. shredded coconut (2tsp)
8. dhania powder (1tsp)
9. sambar powder (2tsp)
10. minced garlic cloves (3-4)
11. turmeric powder (1/2tsp)
12. cumin powder (1tsp)
13. roasted and powdered methi seeds (1tsp)
14. juice of small ball of tamarind
15. hing (a pinch)
16. oil
Method of preparation:-
1. Take bitter gourds, scrap the skin of them and then wash them. Give a cut lengthwise and remove the seeds and then cut them into large half- rounds. Sprinkle the salt on them and place a heavy weight on them. This is all done to reduce the bitterness of gourds. Keep them aside for ½ an hour.
2. Take a pan, place it over heat. Heat 3 tsp of oil in it and fry the gourds in it until get brown. Drain them and keep them aside. Now heat 3 tsp of oil and add mustard seeds and curry leaves. When the mustard seeds get crackles then add minced onion and garlic and fry them.
3. Now add all raw dry powders and fry them for 2 minutes. Add the shredded coconut and again fry for 2 minutes. Add fenugreek and sesame powder and mix them well. Now add fried gourd, jaggery and tamarind. Add salt to taste and enough water to cover the vegetables. Keep them to boil and reduce the heat.
4. Cook them until the gravy gets thickens. Then remove the pan from the heat and add the hing. Mix it well. When it gets ready serve it as chutney with chapatti, dosa or plain rice.
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Katirikka Rasavangi Recipe
Ingredients
1. One Bhima eggplant (brinjal)
2. mustard seeds (1/3tsp)
3. tamarind paste (1/2tbsp)
4. cooked toovar dal (1/2c)
5. coriander seeds (1 1/2tsp)
6. fresh coconut (4tbsp)
7. channa dal (1tsp)
8. curry leaves
9. asafoetida (a pinch)
10. a little oil for roasting and seasoning
11. salt (to taste)
Method of preparation:-
1. Cut the eggplant into cube slices. Dissolve the tamarind paste in a cup of water. Place it on heat, add eggplant to tamarind water and add salt and a little turmeric. Cook it until eggplant is done but not lost its shape.
2. Take a pan, place it over heat. Heat very little oil in it and then roast red chillies, asafoetida, coriander seeds and channa dal in it. When the red chillies get turn to dark red then take off the pan from the heat and keep it to cool.
3. Put it into the blender with coconut and 3 tablespoon of water and then grind it to paste. Now mash the cooked dal with a spoon until gets blended and adds it to the cooked eggplant.
4. Add the coconut paste and then keep it on low heat until it starts to simmer a little. Now take it off from the heat. Seasoning it with curry leaves and spluttering mustard seeds.
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Gotsu Recipe
Ingredients
1. small to medium eggplant (1)
2. diced ripe tomatoes (2)
3. curry leaves (few)
4. hot green chillies, slit and cut into pieces (6)
5. tamarind paste (1/2tbsp)
6. turmeric (1/2tsp)
7. mustard (1tsp)
8. oil (3-4tbsp)
9. salt (to taste)
10. garlic (optional)
11. chopped onion (1)
Method of preparation:-
1. First chop the egg plant into very tiny pieces. Tale a pan, place it over heat. Heat the oil in it and add mustard seeds. When the seeds get pop then add chillies, curry leaves and onions. Fry them until they get tender.
2. Now add eggplant and tomatoes and again fry them for another 5 minutes. Add tamarind paste with a cup or the half cup of water in it. Then put turmeric, garlic and salt in it.
3. Keep it to simmer for a while until the eggplant gets soft and is able to retain its shape. Then take off the pan from the heats and its get ready to serve.
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