Indian Recipes
Pulikacchal Recipe
Ingredients
1. Soaked tamarind about the size of a large lemon
2. roasted and dry sesame seeds (2tbsp)
3. oil (3-4tbsp)
4. ginger cut into thin strips (2inch)
5. green chilies (6-7)
6. channa dal (1tsp)
7. mustard seeds (1tsp)
8. asafoetida (good pinch)
9. turmeric (a pinch)
10. curry leaves (a few)
11. red chilies (1)
12. salt (to taste)
13. jaggery or sugar (2tsp or as per taste)
Method of preparation:-
1. Take a small bowl, Squeeze out the pulp from the soaked tamarind. Add little fresh water each time to extract the pulp. When the bowl gets full of squeezed pulp then keep it aside.
2. Take a pan, place it over heat. Warm the oil in it and add mustard seeds in it. When the seeds get pop then add channa dal, curry leaves, red chillies and asafoetida.
3. When the dal turns to red then add green chillies and fry. Now add ginger, tamarind extract, jaggery, turmeric powder and salt to taste. Reduce the heat to low and simmer on low heat until the sauce has reduced to one- third or thickened.
4. Take roasted sesame, crushed them with a rolling pin on a paper and then add to the pulikacchals. Mix it well to avoid the lumps.
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Ras Malai Recipe
Ingredients
1. Half and half (2qts)
2. ricotta cheese (2lb)
3. bay leaf (1)
4. sugar (2c)
5. cardamom pods (5)
6. vanilla (1tsp)
7. rose water to taste (optional)
Method of preparation:-
1. First heat the oven to 400 degrees F. Take a bowl, mix 1 ½ cup of sugar with the ricotta cheese in it. Mix it well then place it in a flat dish covered with aluminum foil.
2. Place the dish in the oven and bake it for 35 minutes at 350 degrees until the cheese turned pale brown and it becomes hard. Now add the half and half by simmering it over low heat for long time. Stir it while simmering. Thicken it until the volume drops to around half of the original volume.
3. Add the remaining sugar, bay leaves, rose water, cardamom pod and vanilla to the half and half. Heat it for few minutes. When the cheese get baked then cut it into ½ inch slices of square shape and then add to the hot thicken half and half.
4. Place it in the refrigerator to cool for a few hours. When it gets cool then serve it.
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Bonda with Mashed Potato Recipe
Ingredients
1. Potato buds (2c)
2. onion (1med.)
3. green chillies (2)
4. lemon juice (1tsp)
5. peas and carrot (1 1/2c)
6. ginger piece (1/4”)
7. coriander leaves (1small bunch)
8. baking powder (1/2tsp)
9. gram flour (1c)
10. mustard seeds (1/2tsp)
11. salt (2tsp)
12. oil
Method of preparation:-
1. For filling:-Take a bowl, mix potato buds and 1/2teaspoon of salt with one cup of hot water in it.Take onion, ginger, chillies and coriander leaves and finely chop them.
2. Take a pan, place it over heat. Heat the oil of about 5 tablespoon in it and add mustard seeds.Now add the chopped ingredients and then fry until gets brown.
3. Reduce the heat to low and add carrots, peas, turmeric and salt and then cook it.Add mashed potato and fry them for 5 minutes.Take off the pan from heat and add lemon juice and then keep it to cool.
4. For batter:- Take a bowl, mix gram flour, baking powder, 3 tablespoon of oil and ¾ cup of water in it. Mix them thoroughly to make batter. Make small balls of the filling mixture and roll them in the batter. Fry them in the hot oil. When they get ready then serve them hot.
Make – 20 -30 bondass
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Avial (Mixed Vegetables With Sauce) Recipe
Ingredients
1. Cubed white squash or pumpkin (1c)
2. plain yoghurt (2c)
3. chopped potato, French beans, cauliflower, drumstick and bell pepper (3c mixed together)
4. grate coconut (1c)
5. green chillies (4 med.)
6. sugar (1tsp)
7. coriander leaves (4tsp)
8. turmeric (1/8tsp)
9. dried red chili (2)
10. mustard (1/8tsp)
11. cumin (1tsp)
12. asafoetida (a pinch)
13. split black gram (1/8tsp)
14. cooking oil (1/2c)
15. salt (to taste)
16. coriander seeds (1tsp)
Method of preparation:-
1. Take a deep pot; boil the mixed vegetables in a cup of water in it until get tender. Do not discard the left over water keep it in the pot.
2. Take a blender, put yogurt, gated coconut, sugar, turmeric, cumin, coriander seeds, salt and a cup of water in it. Blend all these until get well mixed. Now pour this mixture into the pot containing the vegetables.
3. Place the pot over heat and keep on heating on medium heat. Slice the green chillies lengthwise and put them in the pot. Reduce the heat and then simmer it for 10 minutes. Stir it frequently while cooking as the yogurt tends to stick to the bottom of the pot. Now take off the pot from heat and keep it aside.
4. Take a frying pan, place it over medium heat. Heat oil in it and add dry red pepper and fry for 1 minute and then add curry leaves, black grams and mustard seeds. When the mustard seeds get pop then add asafoetida.
5. Now add the vegetables and the sauce from the pot and again cook for 1 or 2 minutes. Take off the pan from the heat. When it gets ready serve it with rice or puri or with parathas.
Number of servings – 4
Making Time – 40 minutes
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Vegetable Cutlet Recipe
Ingredients
1. Potato (1med.)
2. Carrot (1med.)
3. beans (4-5)
4. beet root (1med.)
5. peas (optional)
6. garlic (1small)
7. finely cut onion (1med.)
8. fennel seeds (2-3)
9. coriander leaves (little bit)
10. green chilli (2-3)
11. Maida (2-3tbsp)
12. water (little bit)
13. bread crumbs or bread (3-4slices)
14. turmeric powder (1/4 tsp)
Method of preparation:-
1. Take all the vegetables like potato, carrot, beans, beet root etc cut wash them and then cut them. Put them in the pressure cooker, cook them with little bit of water, turmeric powder and salt. If there is water after cooking then drain it. put the cooked vegetables in a bowl and smash them and then keep it aside.
2. Take a saucepan, place it over heat. Heat 1 tablespoon of oil in it. Fry onions in it until get brown and then add grounded paste. Fry them for few seconds. Now add the smashed vegetables and fry them until it gets thickened. Keep it to cool. When it gets cool then make small balls of this mixture.
3. Take a bowl, put 2-3 tablespoon of Maida in it, Add a little bit of water and mix it well. Now dip the balls of mixture in this Maida mixture. And then roll them in the bread crumbs.
4. Place them in the plate or paper to dry. Now deep fry or roast both sides of them until they turn into brown. When they get ready serve them with Ketchup or chili chutney.
Number of servings – 12-15
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Bharva Bhindi Recipe
Ingredients
1. Bhindi (1lb)
2. cooking oil (3tbsp)
3. finely sliced onion (1large)
4. lemon juice (1tsp)
5. cumin seeds (1/2tsp)
For stuffing:-
1. Cumin seeds (1tsp)
2. red chili powder (1 1/2tsp)
3. garam masala (1tsp)
4. dhania powder (2tsp)
5. amchor (1tsp)
6. saunf (1/2tsp)
7. turmeric (1/4tsp)
8. salt (to taste)
Method of preparation:-
1. Take bhindis, wash them, dry them and then make a slit on each bhindi and keep them aside. Take a pan place it over heat, heat 1 tablespoon of oil in it and fry the stuffing masala in it. Fry it until it gets brown.
2. When the fried masala gets cool then stuff it in each bhindi and keep the remaining masala aside. Now heat the remaining oil in the pan, add cumin seeds in it. When they get splutter then add the sliced onions.
3. When the onions get brown then add the remaining masala and the bhindi pieces. Now sprinkle some water and salt then covered the pan. Cook it on low heat for about 30 minutes. Stir it occasionally.
4. When the bhindi gets ready then take off the pan from heat then sprinkle the lemon juice. Mix it well and then serve it hot with chapatti, rice and dal.
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Pineapple Gojju Recipe
Ingredients
1. Crushed pineapples (1can)
2. mustard seeds (1tsp)
3. urad dal (1tbsp)
4. channa dal (1tbsp)
5. sesame seeds (1tbsp)
6. turmeric powder (1/4tsp)
7. asafoetida or hing (1/4tsp)
8. grated coconut (1/2c)
9. oil fur frying (4-5tbsp)
10. red chillies (3)
11. green chillies (2)
12. jaggery (a small piece) or brown sugar (1tbsp)
13. tamarind paste (1/2tsp)
14. salt (to taste)
Method of preparation:-
1. Take a pan, place it over heat. Add channa dal, urad dal, sesame seeds, asafoetida in the pan. Dry fry those until they get roast for about 5-6 minutes.
2. Put all these fried ingredients in the grinder and then grind them with green chilies, red chilies, jaggery or brown sugar, tamarind paste and grated coconut to a smooth paste. Add little water while grinding.
3. Take a Kadai, heat the oil in it for a minute then add mustard seeds and turmeric powder in it. Now add the crushed pineapple to it and fry them for about 15 minutes. Then add the ground paste to the fried pineapples and again fry them for 10 minutes.
4. Add salt according to the taste and now take off the kadai from the heat. This can be serving as a side dish with chapattis or rice and it can be eaten hot or cold.
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Cabbage Koftas Curry Recipe
Ingredients
For Kofta:-
1. Shredded cabbage (1/2med.)
2. oil (for frying)
3. besan or all purpose flour (2tbsp)
For gravy:-
1. Tomatoes (2med.)
2. onion (1med.)
3. dhania (1spoon)
4. jeera (1spoon)
5. cinnamon (1stick small)
6. clove (1)
7. cardamom (1)
8. ginger (1piece)
9. oil (1tbsp)
10. bay leaves (2)
ground to paste all the ingredients except bay leaf and oil.
Method of preparation:-
1. Take a large bowl; put the shredded cabbage in it. Add besan or all purpose flour in it. Mix it well and then make the small balls of this mixture.
2. Take a frying pan, place it over heat. Heat the oil in it for frying. Deep fry the balls of mixture in the hot oil and then keep them aside.
3. Take another pan, place it over heat. Heat about 1 teaspoon of oil in it then add bay leaves and ground paste, salt according to taste and a little bit of sugar in it. Cook it until the oil gets separate. Add a little water if the paste is too thick.
4. Now take off the pan from the heat. Add Koftas’ and then cover the pan till serving.(It looks nice if it is garnish with coriander leaves before serving.
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Mysore Pak (South Indian Dish) Recipe
Ingredients
1. Besan (1c)
2. ghee (2c)
3. sugar (1 1/2c)
4. water (1 3/4c)
Method of preparation:-
1. First to make syrup, dissolve sugar in the water in a pan. Place the pan over heat and heat it by stirring until the sugar gets dissolve and the syrup gets a thread consistency. The consistency can be checked by feeling the syrup between your fore- finger and thumb.
2. Take besan flour in a bowl, remove all the lumps of it and then add it to the syrup. Add 1 tablespoon of flour at a time. Now reduce the heat and then add 2 teaspoons of ghee in it. Cook it and stir it until the flour and the ghee get completely blended with the syrup.
3. Repeat this process to use all the besans. While cooking stir it continuously and keep on adding the ghee of 1 teaspoon until the mixture changes its color and texture. While cooking you will observe that the mixture is not able to absorb any more ghee and the mixture starts to leave the edges of the vessel.
4. Now take a plate, grease it and then place the cooked mixture in it with a spatula. Keep it to cool for about 10 minutes. Then cut it into desired shape pieces. Now place these pieces on the serving tray very carefully.
Make – 40 medium size pieces
Making time – 45 minutes
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Palak Paneer Recipe
Ingredients
1. Spinach (500gms)
2. Paneer (150-200gms)
3. onions (5med.)
4. cooking oil (6-7tbsp)
5. garlic (2-3flakes)
6. cumin seeds (1tbsp)
7. salt (to taste)
8. gram masala (to taste)
9. chili powder (to taste)
10. jeera powder (1tsp)
Method of preparation:-
1. Take spinach leaves, wash it and then boil it in a pan in water. Now drain the water and then make the puree of the spinach leaves. Cut 4 of the onions finely.
2. Take a pan, place it over heat. Add oil in it and then saute the cut onions in the pan until gets tender. Make a fine paste of garlic flakes and a onion. Now add this paste to the sauteed onions.
3. Also add the puree of spinach leaves with spice powder. Add some water if it is necessary. Boil it for a minute or two. Now take 150 or 200gms of paneer. Cut it into cube shaped of desired size and then fry them in oil until gets golden brown.
4. Now add this fried paneer into the prepared palak and cook it for about 3-5 minutes. When it gets ready then serve it hot in a serving bowl with rotis or rice.
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