Indian Recipes
Mix Vegetable Curry Recipe
Ingredients
1. Boiled and sliced mixed vegetables like carrot, peas, beans, potato and cauliflower (1c)
2. green chillies (3)
3. sliced tomato (1)
4. crushed garlic (1/2tsp)
5. grated ginger (1/2tsp)
6. grated coconut (1/2)
7. red chili powder (1/2tsp)
8. sesame seeds (1tbsp)
9. mustard seeds (1/2tsp)
10. cumin seeds (1/2tsp)
11. lemon juice (1tsp)
12. cloves (2)
13. cinnamon (1”)
14. butter (2tbsp)
15. salt (to taste)
Method of preparation:-
1. Take all vegetables, boil them and drain them. Keep them aside.Take a mixie, put coconut, sesame seeds, cloves, cinnamon, chillies and in it. Blend them in the mixie to make a paste.
2. Take a pan, heat butter in it and then add seeds in it, allow them to splutter. Now add garlic, ginger and paste and then fry them for 3 to 4 minutes. Stir the mixture well. Add the vegetables in the pan except tomatoes. Add ½ cup of stock in the pan.
3. Cover the pan; place it on simmer for about 5 minutes. Now add tomatoes, chilli powder and salt and cook it until the gravy becomes thick. When it gets ready then serve it with chapattis.
Number of servings – 2
Making time – 20
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Simple Potato Cake Recipe
Ingredients
1. Potatoes (3large)
2. plain flour (1tbsp)
3. capsicum (1)
4. butter (2tsp)
5. grated cheese (1/2c)
6. crushed red chili (1)
7. bread crumbs (1/2c)
8. milk (1/2c)
9. salt and ground pepper (to taste)
Method of preparation:-
1. Take potatoes, boil them and put them in the refrigerator for overnight before using. Next day do not peel the potatoes but slice them into thin rounds or grate them coarsely.
2. Take a capsicum, deseeded it and then slice it into thin rounds. Take a nonstick pan, heat it. Meanwhile take a bowl, mix cheese, flour, chilli, crumbs and milk. If the mixture is thin then add more bread crumbs. Add salt to taste.
3. Take a pan; apply 1 tsp of mixture on the bottom of the pan. Place the potatoes to cover the pan and then top with capsicum. Now pour the mixture to cover the potatoes.
4. Now sprinkle the fresh ground pepper and salt and then simmer it on low heat until the bottom is golden brown. Now turn its side with a wide sharp spatula and then roast the other side.
5. Put the butter around the edges. Let it to brown the other side. Then place the cake on the serving plate. Cut it with knife to make the sections. Serve it hot and crispy.
Making time – 40 minutes
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Baked Bread Rolls Recipe
Ingredients
1. Fresh and soft bread slices (6)
2. grated cheese (1tbsp)
3. softened butter (1tbsp)
4. crushed red chilies (1/2tsp)
5. crushed garlic flakes (2)
6. salt to taste
Method of preparation:-
1. Take bread slices, slightly wet them and then roll them with the help of rolling pin. Mix the garlic, chili and salt in the batter. Apply this batter on all the slices.
2. Now roll one slice and join it tightly from end to end. Brush the butter all over the slice. Put the grated cheese in a flat plate. Coat the roll with the grated cheese by rolling in it.
3. Make more rolls of bread slices in the same way. Now cover the rolls in the moist cloth. Place them in the refrigerator for about 30 minutes. Then place them in the preheated oven and then bake them for 10 -15 minutes until get golden brown and crispy. When they get baked then serve them hot with chutney or Ketchup.
Make -6 rolls
Making time – 10 minutes
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Spicy Roti Recipe
Ingredients
1. Gram flour (1/2c)
2. wheat flour (1 1/2c)
3. oil (1tbsp)
4. asafoetida (2-3pinches)
5. oregano seed (1/2tsp)
6. cumin seed (1/2tsp)
7. chili powder (1 1/2tsp)
8. turmeric powder (1/2tsp)
9. finely chopped coriander
10. water (1tbsp)
11. salt (to taste)
Method of preparation:-
1. Take a large bowl; mix together the wheat flour and the gram flour. Add all the ingredients in the flour mixture. Mix them well. Make soft dough of this mixture withal the ingredients.
2. Now knead the dough to make it slightly stiff. Cover the dough with clean and wet muslin cloth. Take some dough and make small potato sized balls.
3. Roll these balls of dough on the flat surface. Then roast it on griddle (tawas). When it gets brown spots then place it direct on the gas flame and puff it with the help of tongs.
4. When it gets puffed then apply ghee or butter on it. Serve it hot with sweetened mango preserve or jam or with curd.
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Naan Recipe
Ingredients
1. Self rising flour or maida (3c)
2. baking soda (1/2tsp)
3. butter (2tbsp)
4. oil (1tbsp)
5. salt (to taste)
6. fresh curd (1/2c)
7. warm milk for kneading
Method of preparation:-
1. Take a large bowl; sieve together all the dry ingredients in it. Add oil, butter and curd in it. Mix them with finger, when it gets crumbly then add milk a little until soft dough is formed.
2. Cover the dough with clean and wet muslin cloth. Then keep it aside for 5- 6 minutes. Now knead the dough lightly. Take some dough. Make a ball of it and then roll it into a thick triangle.
3. Place this roll of triangle on preheated tawa or griddle. Apply water on the top part with hand. Now invert it so that it gets stick to the tawa or griddle. Invert the griddle and roast it over the gas flame direct. When it gets ready serve it hot with butter on it.
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Tandoori Roti (without tandoor) Recipe
Ingredients
1. Slightly coarse wheat flour (2c)
2. curd (2tbsp)
3. maida (1/4c)
4. ghee (2tbsp)
5. salt (to taste)
Method of preparation:-
1. Take a large bowl. Mix 2 cups of wheat flour in it. Add maida, curd, ghee and salt in it. Mix all these ingredients well and add enough water to make the dough of this mixture.
2. Place the dough on the flat and floured surface and knead it until it gets soft. Take some dough and make a ball then roll this ball of dough into a thick or round roti. Heat the griddle or tawa.
3. Place this roll or roti on the tawa and dry one side. When it gets dry from one side then wet the upper side with water and then invert the side. Now invert the griddle and roast it over the gas flame. It will fall off when done.
Serve it hot with vegetables.
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Poha Recipe
Ingredients
1. Beaten rice or poha (1c)
2. gated or scraped coconuts (1/4, for garnishing)
3. crushed ground nuts (1/4c)
4. chopped onions (2)
5. chopped potato (1)
6. coriander leaves (1/4c, for garnishing)
7. oil (1 1/2tbsp)
8. sugar (1/4tsp)
9. lime juice (1tsp)
10. green chillies (5-6)
11. mustard seeds (1/2tsp)
12. cumin seeds (1/2tsp)
13. salt to taste
14. curry leaves (few)
Method of preparation:-
1. Take poha, wash it until gets clean. Drain water and then sprinkle clear water and keep it aside. After 15 minutes it gets loosen then break the lumps of poha with fingers.
2. Take a heavy sauce pan, place it over heat. Heat oil in it. Add seeds and potato and stir it for 2-3 minutes. Now add onions, curry leaves and chillies. Fry them until the onions get tender. Take off the pan from the heat.
3. Add poha and all other ingredients. Mix them well and then add salt and lime. Place the pan back to the low heat until it gets hot. Stir it gently. When it gets ready, place it in serving dish and garnish it with coriander and coconut. Serve it hot with coffee.
Number of servings – 3
Making time – 15 minutes (excl. soaking time)
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Vegetable Pie Recipe
Ingredients
1. Plain flour or maida (2c)
2. chilled water
3. salt (1/2tsp)
4. chilled butter (100gms)
For filling:-
1. Chopped vegetables (2c)
2. corn flour (1tsp)
3. onions (2)
4. tomato (1)
5. ginger (1/2piece)
6. cream (1tbsp)
7. oil (1tbsp)
8. red chili powder (1/2tsp)
9. green chilies (2)
10. curry masala or garam masala (1/2tsp)
11. salt (to taste)
Method of preparation:-
1. Take flour, mix salt in it and then sieve it in a bowl. Add chilled butter; mix it with fork until it gets crumbly. Now sprinkle the chilled water over it then mix the dough into a lump with light hand.
2. Put the dough in the plastic bag and keep it to chill for 15 minutes. Then roll the dough into 4 inches round.
3. Take a pie plate, grease it. Now place the rounds of dough on a pie plate. Prick it all over with a fork. Place the pie plate in preheated oven and bake it for about 12 minutes until gets lightly brown. Keep it aside.
4. For filling:- take onion, tomato, ginger, grate them. Chop green chillies and other vegetables. Take a frying pan, heat oil in it and add grated vegetables and chillies. Cook them for 4-5 minutes. Stir them occasionally.
5. Now add all the ingredients except cream. Cook it until the curry gets thick. Sprinkle the corn flour over the crust. Now pour the filling in the shell. Pour the cream all over. Now bake it in preheated oven for 8-10 minutes. When it gets baked then slices it and serves it warm.
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Pav Bhaji Recipe
Ingredients
1. Pavs (8)
2. butter (to shallow fry)
For bhaji:-
1. Fine chopped onions (2)
2. fine chopped capsicum (1)
3. fine chopped tomatoes (2)
4. chopped mixed vegetables like beans, carrots, potato, cauliflower, bottle gourds etc (2 ½ c)
5. shelled peas (1/2c)
6. sugar (1/2tsp)
7. butter (2tbsp)
8. turmeric powder (1/4tsp)
9. chilli powder (1 1/2tsp)
10. pavbhaji masala (2tsp)
11. water (1c)
12. crushed garlic, grated ginger each (1/2tsp)
13. juice of half lemon
14. salt to taste
To garnish:-
1. chopped onion (1)
2. chopped coriander (1tbsp)
3. small pieces of lemon
Method of preparation:-
1. For bhaji:- Cook mixed vegetables and peas with enough water in pressure cooker until get well done. Drain the vegetables and then mash them coarsely.
2. Take a pan, heat butter in it then add garlic, ginger, onion, tomatoes and capsicum. Fry them for 2-3 minutes until get soft. Now add pavbhaji masala, turmeric, chilli powder and sugar, salt and again fry for 2-3 minutes.
3. Boil it and then simmer until the gravy gets thick. While cooking stirring and mashing pieces with masala. Add lemon juice and then garnish it with chopped coriander, lemon pieces and chopped onion.
4. For pavs:- Take pavs, slit them horizontally by leaving one edge attached. Apply butter on them and then roast open on a griddle until gets soft with the surface crispy on the both sides.
Serve them hot with bhaji.
Number of servings -4
Making time – 30 minutes (excl. pressure cooking time)
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Channa Bhatura Recipe
Ingredients
For channa:-
1. Kabuli channa soaked over night (1c)
2. crushed garlic (1tsp)
3. grated ginger (1tsp)
4. oil (2tbsp)
5. ghee (1tbsp)
6. green chillies slit (4)
7. bay leaves (2)
8. extracted lemon juice (1)
9. chopped coriander (1 ½ tbsp)
10. tomato (1large)
11. onion (2large)
12. cumin seeds (1tsp)
13. sugar (1tsp)
14. tea leaves (1tsp tied into a pouch in a small piece of clean muslin cloth)
For dry masala:-
1. Gram masala (1/4tsp)
2. pepper powder (1/4tsp)
3. red chili powder (1tsp)
4. cinnamon, clove and turmeric powder each (1/2tsp)
5. salt to taste
For Bhatura:-
1. Plain flour (2c)
2. curd (2tbsp)
3. soda bicarb (1/2tsp)
4. butter or oil (2tbsp)
5. milk to knead
6. salt to taste
7. oil to deep fry
Method of preparation:-
1. For channa:- Put the washed and soaked channa in pressure cooker with enough water, tea pouch and bay leaves. Place it over heat and cook it for 6-7 whistles. Cool about 5 tablespoons of channa for grinding.
2. Take a mixie, put ½ tomato, 1 onion, 1/2tbsp of coriander and cooled channa in it to blend them. Now chop fine the remaining tomatoes and onions.
3. Take a large frying pan, heat oil in it. Add cumin seeds and garlic and ginger then fry for a minute. Add chopped tomatoes and onions, fry them until gets tender. Add channa paste further fry for3-4 minutes.
4. Now add all the dry masala except cinnamon-clove powder. Fry all these until the oil gets separates. Add drained channas in the frying pan with 2 cups of water which was drained from channas. Simmer it for7-8 minutes until the gravy gets thicken.
5. Take a small saucepan, heat ghee in it then add chillies and cinnamon-clove powder. Add chopped coriander and pour hot over the channas. Stir in seasoning gently and squeeze a lemon over channa.
6. Method for bhatura:- Take a large bowl, sieve flour, salt and soda in it. Add curd and oil in it. Now add enough milk to knead it to soft dough. Cover it with a clean and wet cloth and then keep it aside for 5-6 hours. Now again knead it.
7. Take a fistful of dough and roll it into round shape. Fry it in hot oil until it gets light golden in color. Make more in the same way. Serve it hot with hot channa and slices of lemon and onion.
Number of servings – 5
Making time – 30 minutes (excluding pressure cooking)
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