Indian Recipes
Spicy Roti Recipe
Ingredients
Gram flour (1/2c), wheat flour (1 1/2c), oil (1tbsp), asafetida (2-3pinches), oregano seed (1/2tsp), cumin seed (1/2tsp), chilli powder (1 1/2tsp), turmeric powder (1/2tsp), finely chopped coriander , water (1tbsp) and salt (to taste).
Method of preparation:-
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. 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. 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. 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
Self rising flour or maida (3c), baking soda (1/2tsp), butter (2tbsp), oil (1tbsp), salt (to taste), fresh curd (1/2c) and warm milk for kneading.
Method of preparation:-
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. 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. 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
Slightly coarse wheat flour (2c), curd (2tbsp), maida (1/4c), ghee (2tbsp) and salt (to taste).
Method of preparation:-
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. 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. 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
Beaten rice or poha (1c), gated or scraped coconuts (1/4), crushed ground nuts (1/4c), chopped onions (2), chopped potato (1), coriander leaves (1/4c), oil (1 1/2tbsp), sugar (1/4tsp), lime juice (1tsp), green chillies (5-6), mustard seeds (1/2tsp), cumin seeds (1/2tsp) and salt to taste
Method of preparation:-
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. Take a heavy sauce pan, place it over heat. Heat oil in it. Add seeds and potatoes 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. 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
Plain flour or maida (2c), chilled water, salt (1/2tsp), chilled butter (100gms).
For filling:-Chopped vegetables (2c), corn flour (1tsp), onions (2), tomato (1), ginger (1/2piece), cream (1tbsp), oil (1tbsp), red chilli powder (1/2tsp), green chillies (2), curry masala or garam masala (1/2tsp) and salt (to taste).
Method of preparation:-
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. Put the dough in the plastic bag and keep it to chill for 15 minutes. Then roll the dough into 4 inches round. 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 pre heated oven and bake it for about 12 minutes until gets lightly brown. Keep it aside.
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. 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
Pavs (8) and butter (to shallow fry)
For bhaji:-Fine chopped onions (2), fine chopped capsicum (1), fine chopped tomatoes (2), chopped mixed vegetables like beans, carrots, potato, cauliflower, bottle gourds etc (2 ½ c), shelled peas (1/2c),sugar (1/2tsp0, butter (2tbsp),turmeric powder (1/4tsp0, chilli powder (1 1/2tsp),pavbhaji masala (2tsp),water (1c),crushed garlic, grated ginger each (1/2tsp), juice of half lemon and salt to taste.
To garnish:- chopped onion (1), chopped coriander (1tbsp) and small pieces of lemon.
Method of preparation:-
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. 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. 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 and block of butter
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:-Kabuli channa soaked over night (1c), crushed garlic (1tsp), grated ginger (1tsp), oil (2tbsp), ghee (1tbsp), green chillies slit (4), bay leaves (2), extracted lemon juice (1), chopped coriander (1 ½ tbsp), tomato (1large), onion (2large),cumin seeds (1tsp), sugar (1tsp) and tea leaves (1tsp tied into a pouch in a small piece of clean muslin cloth)
For dry masala:-Gram masala, pepper powder each (1/4tsp), red chilli powder (1tsp), cinnamon, clove and turmeric powder each (1/2tsp) and salt to taste
For Bhatura:-Plain flour (2c), curd (2tbsp), soda bicarb (1/2tsp), butter or oil (2tbsp), milk to knead, salt to taste and oil to deep fry.
Method of preparation:-
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. 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. 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. 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. 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.
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. 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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Masala Dosa Recipe
Ingredients
For dosa:- Plain rice (1c), White udad dal (1/4c), parboiled rice (1c), oil or ghee (10-12tsp), methi seeds (1/2tsp), curd (1/2c), soda bi carbonate (1/2tsp) and water for grinding.
For masala:- Onions (2large), boiled and peeled potatoes (2large), udad dal, cumin seeds and mustard seeds (1/2tsp), chopped coriander (1tbsp), green chillies (4-5), cashew halved (8-10), oil (2tbsp), turmeric (1/4tsp) and salt to taste.
Method of preparation:-
For masala:- Chop the potatoes coarsely. Chop green chillies. Heat oil in a pan, add cashew and brown them lightly. Add dal, seeds, chillies and onions. Fry then until get tender. Now add turmeric, salt, potatoes, coriander and mix well.
For Dosa:- Take rice and dal, wash them together in a bowl and then soak them in plenty of water and methi seeds for 7 to 8 hours or overnight. Again wash the rice and dal mixture by draining the water 2-3 times. Put the rice in the grinder and grind them to paste. Rava like grains should be felt. Add salt and soda bi carbonate and mix it well. Keep it aside for 8 to 10 hours in a warm place. Beat the curd well and then add to the batter. The batter should be thickly coat on a spoon when dipped. Heat the non stick tawa. Pour a spoonful of batter on the centre of the tawa, and spread it to a thin round with the back of the spoon. Pour a teaspoon of oil over the dosa then spread the chutney over the dosa. Place a tablespoon of masala in the centre of the dosa and then fold it into triangle to cover the masala.when the dosa gets crispy then remove it from the tawa with a spatula. Serve it hot with chutney or sambar.
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Mixed Dal Dosas Recipe
Ingredients
Rice (1c), curd (2tbsp), yellow moong (1/3c), channadal (1/3c), udad dal (1/3c), oil (2tbsp), soda bicarb (1/2tsp), oil to shallow fry and salt to taste.
Method of preparation:-
Take rice and wash them. Now take all the three dals and wash them together. Soak in the plenty of water and then keep them aside for 5 to 6 hours. Take wet dals mixture put it in the grinder to grind. Grind it until semolina type grain can be felt. Then grind the wet rice until get fine. Mix both the batters and add curd, soda, salt and oil in the batter. Mix this batter until it gets fluffy and light. Keep it aside for about 3 to 4 hours before making the dosa. Now heat the griddle, and then pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round. Put a teaspoon of oil over it. Remove it with spatula when it gets crispy. Serve it hot with chutney.
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Rava Dosa Recipe
Ingredients
Rice flour or plain flour (1/2c), Semolina or fine suji (1c), buttermilk (2-2 1/2c), oil (1tbsp), fine chopped green chillies (2), fine chopped coriander (1tsp) and soda bicarbonate (1/8tsp).
Method of preparation:-
Take a large bowl, mix all the ingredients in it and Blend them together. Add more buttermilk if necessary. Add grated ginger and salt to taste. The batter should be relatively thin, keep it aside for 20-30 minutes. Heat the griddle and then pour 1 large spoon of batter on it. Rotate the griddle to spread the batter then put 1/2teaspoon of oil over dosa. Cook it from both sides. When it gets ready, remove it from the griddle and then serve it hot with chutney.
Makes – 10-12 thin dosas.
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