HinduOfUniverse
Indian Recipe for Holi : Bhang ke vade
Ingredients:
1 1/2 litres water
1 1/2 cups sugar
1 cup milk
1 tbsp. almonds
1 tbsp. kharbooj/tarbooj seeds skinned (commercially available)
(these are skinned dried seeds of watermelon and cantaloupes)
1/2 tbsp. khuskhus (poppy seeds)
1/2 tbsp. saunf (aniseed)
1/2 tsp. cardamom powder or 15 whole pods
1/2 tsp. rose water (optional)
1 tsp. peppercorns whole
1/4 cup dried or fresh rose petals (gulkand variety)
Method :
Soak sugar in 1/2 litre of the
water used. Keep aside. Wash clean all other dry ingredients, except
cardamom if using powder. Soak in 2 cups of remaining water. Keep aside.
Allow all soaked items to stand for at least 2 hours. Grind all soaked
ingredients to a very fine paste(not sugar). Use a stone grinder (manual or
electric) if possible. When the paste is very fine, mix remaining water.
Place a strong muslin strainer
over a large deep vessel or tie a strong muslin cloth over rim of vessel and
use to strain. Press through muslin with back of hands, extracting the
liquid into vessel. Add remaining water, a little at a time to extract more.
Pour back some of the extract and press, repress. Repeat this process till
the residue becomes dry and husklike. Add milk, sugar and rosewater to the
extracted liquid. If using cardamom powder mix it in with the milk. Mix
well. Chill for a hour of two before serving
Indian Cooking Recipe : Churma Ke Laddu
Ingredients :
1½ cups gehun ka
atta
¼ cup grated dry coconut
2 tbsp til
¾ cup gur, grated
2 tbsp ghee
Other
Ingredients :
Ghee for deep frying
Khus Khus for coating the laddus
Method :
Make a stiff dough
of the gehun ka atta by adding ½ cup of water.
Knead properly.
Divide the dough into 8 equal parts.
Shape the parts into the shape of your fist and press with your fingers in
the centre of each part.
Heat ghee in a kadhai and deep fry the dough parts on a very slow flame for
25 to 30 minutes until they becomes golden brown in colour.
Drain on absorbent paper and keep them to cool.
Pound in a mortar and pestle to coarse pieces.
Grind the pieces further in a mixer to get a fine powder (churma).
Heat 1 tbsp of ghee in a pan, put the grated coconut and sesame seeds and
fry for about 2 minutes.
Take out and keep aside.
Heat the gur with the remaining tbsp of ghee and 1 tbsp water on a medium
flame till the gur get dissolves. Cool slightly.
Mix the ground churma, coconut and sesame seeds with the melted gur.
Allow the mixture to cool slightly.
Divide into 10 parts and shape into rounds. Roll each laddu in khus khus.
Keep the laddus in an air-tight container.
Indian Cooking Recipe : Coconut Burfi
Ingredients :
3 cups coconut
gratings
3 cups sugar
4 tsp ghee
3 cardamom pods
15 cashewnuts
Method :
Grind coconut
gratings with cashewnut bits, without adding water.
Mix sugar with ½ cup of water in a vessel and heat till syrup is formed that
can be drawn into strings.
Add the ground mixture to the syrup and turn over constantly till the blend
thickens a bit.
Then add 2 tsps ghee and continue turning over till it forms a lump. Remove
from flame.
Flatten the blend on a wooden board, smeared with ghee, evenly to ¾"
thickness.
Cut into pieces of desired size of square/diamond shape, using a spatula (or
dosa lifter), when still warm.
Separate the pieces and store in a container, when cool.
Indian Cooking Recipe : Creamel Custard
Ingredients :
400 ml milk
4 eggs
30 g castor sugar
a few drops of vanilla essence
For the Caramel
:
90 g sugar
little cold water
Method :
Have ready a warm
plain mould and a thickly folded band of newspaper to encircle it so that
the mould can be firmly held in one hand.
Prepare the caramel by heating the sugar and water together, stirring until
it boils.
Remove the spoon and allow to boil without stirring until is golden brown.
Pour the caramel into the warm mould and twist round until the sides and
base are well coated with caramel.
Mix together the eggs and sugar without beating them and pour on to the
warmed milk. Add the vanilla essence.
Strain the custard into the mould and cover with greased paper.
Steam, very slowly for about ¾ hour, until the custard is firm in the
middle.
The caramel custard may be baked by leaving it uncovered and standing in a
tray of warm water.
Bake it until the custard may be baked by leaving it uncovered and standing
in a tray of warm water.
Bake it until the custard is set in the centre.
Turn out carefully, so that the caramel runs off and serves as sauce.
Indian Cooking Recipe : Doodhi ka Halwa
Ingredients :
4 cups grated
pumkin (White)
2 cups sugar
1½ cup milk
1 tbsp elaichi powder
2 tbsp raisins
2 tbsp cashews
3 tbsp ghee
Method :
Grate the pumpkin
and keep aside.
Once the water drains out, squeeze out the rest of the water.
Fry the nuts and raisins and then add the grated pumpkin in ghee and fry a
little while.
Then add milk and cook till soft and dry.
Add sugar and cook until dry.
Add elaichi powder and serve hot.
Indian Cooking Recipe : Gajar Ka Halwa
Ingredients :
6 red carrots,
grated
½ cup full fat milk
½ cup sugar
¼ tsp elaichi powder
a few saffron strands
2 tbsp cream
3 tsp ghee
For garnishing :
2 tbsp slivered
almonds
Method :
Heat the ghee in a
broad non-stick pan and fry the carrots for 2 to 3 minutes.
Put the milk and stir till it evaporates.
Then put the sugar and continue to stir until the mixture becomes slightly
thick.
Put the cardamom powder, saffron dissolved in a little milk and cream and
mix properly.
Decorate with the slivered almonds.
Ready to serve.
Indian Cooking Recipe : Gulab Jamun
Ingredients :
1 litre milk
¾ cup sugar
2-3 tsp maida
2 tbsp rose water
1 cup water
1 pinch saffron
1 pinch baking soda
ghee for frying
Method :
Boil milk in a vessel
on medium flame. Then mix constantly, till it becomes semi-solid or khova is
formed.
Put maida and continue to stir for another few minutes.
Take out from flame and knead the dough. Take a small part of the dough on
palm.
Shape into the form of a little finger.
Continue the same procedure for the remaining dough.
Keep the jamoons aside on plate. Add water to sugar.
Heat till the syrup becomes sticky and put saffron stirred in a little rose
water and the remaining rose water. Mix well.
Take out from flame.
Fry the jamoons, 3 to 4 at a time, in hot ghee on a low flame, till it turns
golden brown, turning over gently.
Put the fried jamoons in warm syrup.
Shift to a vessel, when cool.
Keep aside under cover for sometime.
Serve jamoon with a syrup.
Indian Cooking Recipe : Kaju-Korma
Ingredients :
250 gm khoya
(grated)
250 gm paneer (cubes)
150 gm cashewnuts
20 gm raisin
4 green cardamoms
1 stick
cinnamon
4 cloves
2 bayleaves (crushed)
Salt to taste
¼ tsp
turmeric
powder
¼ tsp garam masala
1 tbsp desicated coconut
2 onion chopped
3 tomatoes(chopped)
5 flakes of garlic (chopped)
2 tbsp ghee
1 piece of ginger chopped
Coriander leaves for garnishing
Method :
Take butter in
a kadai.
Fry paneer and cashewnuts till they are golden in colour.
Fry onion till golden brown.
Add tomatoes, garlic and ginger.
Cook till tomatoes are done.
Add green cardamoms, cinnamon, cloves, coconut and grind it to a fine paste.
Fry this paste for a minute, then add salt, bayleaves, red chilli powder,
turmeric powder, garam masala, cashewnuts, rasin, paneer, khoya and ½ cup
water. Cover and cook for 2-3 min.
Garnish with coriander leaves. Ready to serve.
Indian Cooking Recipe : Moghlai Biryani
Ingredients:
2 cups pulao rice
500 gm mutton
1 lime
? cup almonds or cashewnuts
a few spring mint
6 tbsp fat
¼ bunch coriander leaves
1 cup onions
1 inch piece ginger
3-4 green chillies (finely chopped)
3 flakes garlic
1 cup curds
½ cup milk
4 to 5 red chillies
a pinch
turmeric
2-3 cardamom
2-3 cloves
1 inch stick
cinnamon
2 bay leaf
a pinch sweet cumin
a little saffron
Wheat flour paste enough to seal pan
Method:
Wash, clean and cut
the mutton into small pieces.
Peel and slice the onions, coriander leaves and mint.
Peel ginger and garlic. Grind ginger, red chillies, garlic and nuts into a
fine paste. Heat fat. Fry onions till golden brown and crisp.
Remove. Add bay leaf, ground masala, and fry.
Add tepid water and cook with lid on till meat is tender and gravy is thick.
Boil rice till three-fourths cooked. Add salt.
Strain curds with a fine piece of muslin.
Add powdered cloves, cinnamon, cardamom, sweet cumin, turmeric, chopped green
chillies, coriander leaves and mint.
Add lime juice and mix well. Add curds mixture to mutton. Stir well.
Dissolve saffron in some milk and sprinkle over half the rice.
In a strong pan put in layers of rice, mutton and fried onion.
Repeat till all ingredients are used up.
Pour remaining milk and fat over the rice.
Cover pan and seal edges with wheat flour paste.
Place in an oven 143ºC for one hour and serve very hot.
Indian Cooking Recipe : Aalu Bonda
Ingredients :
6 potatoes
8 green chillies
4 tsp oil (for seasoning)
2 cups Bengal gram flour
1 tsp chilli powder
asafoetida water
2 tbsp coconut gratings
oil for frying
½ tsp mustard seeds
¼ lime
a few coriander leaves
1 spring curry leaves
salt to taste
Method :
Wash potato and boil
in water. Peel and cut into small cubes.
Cut green chillies and curry leaves.
Drop them, as well as coconut gratings and salt, in a vessel.
Combine potato pieces and put a few drops of asafoetida water. Mash properly.
Put juice of lime. Season with
mustard
and curry leaves in oil.
Shape balls of the potato mix and keep aside.
Sieve Bengal gram flour.
Make a batter by adding ½ cup of water, salt chilli powder and asafoetida in
the flour.
Heat oil in frying pan.
Flatten the balls of potato mix, one by one, dip in the batter.
Remove and put gently in
hot
oil,
and deep fry 7-8 bondas at a time, till it becomes golden brown, turning over
once or twice.
Indian Cooking Recipe : Urad Dal Poori
Ingredients :
1 cup wheat flour
1 cup maida
½ cup urad dal
2-3 green chillies
¼ tsp jeera
¼ tsp salt
cooking
oil
Method :
Soak urad dal in
little water for 10 minutes.
Grind the soaked urad dal, green chillies, jeera, and little salt coarsely
with less water.
Make small balls and keep them aside.
Sauté the ground masala in little oil until the flavour comes out.
Knead wheat flour, maida, cooking oil, and salt to make a fine dough.
Make small balls, pat it on little wheat, and make thin crust with a rolling
pin and stuff 1 masala ball and roll it into a thin crust and deep fry in oil.
Indian Cooking Recipe : Aval Dosai
Ingredients :
2 cups rice
¾ cups aval
1 tsp urad dal
1.5 tsp salt
cooking
oil
Method :
Soak rice, aval and
urad dal in water.
Keep for about 1 hour.
Wet grind the above with salt into a fine batter.
Keep at room temperature for 12 hours.
Spread a big spoon full of the above batter on a hot non-stick pan, and put 1
tsp of oil around it.
Close the dosa with a cover and allow it to cook for a few minutes.
Ready to serve hot.
Indian Cooking Recipe :
Aval Uppma
Ingredients :
2 cups aval
¾ tsp imli paste
4 red chillies
¼ tsp mustard
1 tsp urad dal
1 tsp channa dal
¼ tsp methi
a small pinch hing
a small pinch haldi
a few curry leaves
3 to 4 tsp
cooking
oil
½ tsp salt
Method :
Soak aval,
salt, and
turmeric
for 10 minutes in little water.
Sauté mustard, hing, red chillies, channa dal, urad dal, and curry leaves in
oil. Add 1 cup of water, little salt, and imli paste to the above and allow it
to boil for a few minutes.
Now add the soaked aval to this and simmer the stove, and stir it well for
just 5 minutes.
Dry roast methi and powder it and add it to the uppma.
Indian Cooking Recipe :
Kichidi
Ingredients :
2 tomatoes
1 onion
½ cup peas, chopped
2 cups rava
¼ tsp mustard
1 tsp urad dal
1 tsp channa dal
a small piece ginger
4 green chillies
2 cloves
¼ tsp
turmeric
¼ tsp cashew
chopped cilantro
a few curry leaves
½ lemon juice
3 tsp
cooking
oil
2 tsp ghee
1.5 tsp salt
Method :
Sauté mustard,
urad dal, channa dal, green chillies, ginger, curry leaves, and onions in oil.
When onions turn light brown, put turmeric, salt, chopped tomatoes, and peas,
and allow it to cook for a few minutes.
Now add 4 cups of water to the above, and let it boil for a few minutes.
Add 2 tsp of ghee and 1 tsp of cooking oil to the above.
Now add rava, and continue to stir until the rava gets cooked.
Dry roast cloves and pound it well, and add it to the above.
Roast cashews in little ghee and add it to the above.
Garnish with chopped cilantro and squeeze some lemon juice.
Indian Cooking Recipe :
Maida Dosai
Ingredients :
3 cups maida
3 green chillies
1 tsp table salt
2 tbsp coconut gratings
½ tsp jeera
½ tsp
mustard
seeds
4 tsp ghee
1 sprig curry leaves
Oil for roasting
Method :
Sieve maida
and cut green chillies.
Mix coconut gratings, salt and green chillies together in a vessel.
Pour 2 cups of water in it and mix the maida to make a batter.
Put some water to dilute the batter.
Season with cumin,
mustard
and curry leaves in ghee using a ladle.
Keep dosai pan on flame and smear it with oil.
When it becomes hot, spread batter thinly on pan.
Roast dosai on both sides.
Indian Cooking Recipe :
Masal Vadai
Ingredients :
1 pav chana dal
4 green chillies
2 red chillies
4 pepper corns
salt to taste
1 tbsp shredded coconut
2 spring curry leaves
asafoetida water
oil for frying
Method :
Soak chana dal in
water for at least 2 hours and wash.
Put in a colander and allow water to trickle down.
Cut green chillies and curry leaves.
Grind dal with red chillies coarsely.
Put salt and pepper and grind for another 2 minutes.
Shift to a vessel. Combine chopped green chillies, curry leaves, coconut
shreddings and asafoetida.
Shape the vadai mix into balls of desired size.
Flatten them a bit, one by one.
Deep fry in
hot
oil,
till it turns golden brown and crispy, turning over once or twice.
Indian Cooking Recipe : Panpolo (Neer
Dosai)
Ingredients :
2 pav raw rice
1 cup coconut gratings
oil for roasting
salt to taste
Method :
Soak rice in water
for 2 to 3 hours
Wash. Grind the rice with coconut gratings to make a fine paste.
Before removing from grinder, put salt to it.
Dilute the batter by adding a little water used for washing the grinder.
Smear dosa pan with oil and place on flame.
Spread the batter thinly (when hot), tilting the pan a bit.
Roast dosai on one side only.
Fold it twice to make 4 folds of quarter circle shape.
Ready to serve.
Indian Cooking Recipe : Paper Dosa
Ingredients :
For Paper Dosa
½ cup raw rice
¾ cup urad dal
½ cup rice flour
salt to taste
oil for cooking
For the Sambhar :
1 cup toovar dal
1 chopped tomato
1 chopped onion
2 brinjals, cubed
1 drumstick, cut into 4 pieces
1 potato, peeled and cubed
1 tbsp tamarind pulp
salt to taste
For the Sambhar
Masala :
6 to 8 red chillies
1 tbsp coriander seeds
1 tsp methi
1 tbsp toovar dal
1 tbsp chana dal
1 tbsp urad dal
1 tsp haldi powder
½ tsp hing
1 tsp oil
For the Tempering
:
1 tsp
mustard
seeds
6 curry leaves
¼ tsp hing
2 tbsp oil
Method :
For the Sambhar
Masala :
Heat the oil and roast
all the ingredients for the sambhar masala in it.
Grind to make a fine paste in a mixer using a little water. Keep aside.
For the Paper Dosa
:
Wash and soak the raw
rice and urad dal for 4 hours.
Drain, mix the rice flour and grind to make a smooth paste using enough water
to get a batter of coating consistency.
Heat a non-stick tava and grease it lightly with oil.
When hot, pour a ladle full of the batter and spread it using circular motion
to make a paper thin dosa.
Cook on one side, pouring a little oil along the edges while cooking.
When it becomes crispy, make a roll.
Repeat the same procedure for the remaining batter.
How to Proceed :
Wash and
pressure-cook the dal, tomato, onion, brinjals, drumstick and potato with 2
cups of water.
Then put the tamarind pulp, sambhar masala, salt and 4 cups of water and allow
it to boil.
Prepare the tempering by heating the oil and frying the mustard seeds, curry
leaves and hing until the mustard seeds crackle.
Put this to the sambhar and boil for at least 15 minutes.
Ready to serve.
Indian Cooking Recipe : Poori Masala
Ingredients :
2 cup wheat flour
3 tsp rava
¼ tsp salt
cooking
oil
Method :
Soak rava in little
water for 15 minutes.
Knead wheat flour, rava and salt to make a fine dough.
Make small balls, pat it on little wheat, and make thin crust with a rolling
pin and deep fry in oil.
Indian Cooking Recipe : Potato Bhaji
Ingredients :
3 large potatoes,
peeled and boiled
1 tsp mustard seeds
5 to 6 curry leaves
4 green onions, chopped
a pinch haldi powder
2 tbsp grated coconut
juice of lemon
¼ cup coriander, chopped
2 tbsp oil
salt to taste
Method :
Mash the potatoes and
keep aside.
Heat the oil in a pan and put the
mustard
seeds
in it.
When they crackle, put the curry leaves, green chillies and onions and mix
till the onions turn golden brown.
Put the mashed potatoes,
turmeric,
coconut, lemon juice coriander and salt and stir properly.
Take out from the heat and keep aside.
Indian Cooking Recipe : Rava Bhakri
Ingredients :
1 pav rava
½ cup coconut gratings
3 tsp sugar
3 green chillies
¼ cup table salt
Ghee
Method :
Use soft and fresh
coconut gratings only.
Cut green chillies. Make a soft dough by combining together sugar, salt,
chopped green chillies, pouring about 2 cups of water and adding rava.
Smear dosa pan with ghee and keep on medium flame.
When hot, drop about a ladleful of dough on it, and flatten it with fingers to
shape bhakri.
Roast both sides with a little ghee till it turns light brown.
Ready to serve hot.
Indian Cooking Recipe : Sada (Plain) Dosa
Ingredients :
1 pav black gram dhal
2 pav maida
oil for roasting
salt to taste
Method :
Soak black gram dhal
in water for 2 hours.
Wash. Grind to a fine paste. Sieve maida.
Combine it with a little water at first and then put plenty of water.
Keep aside both the batters, under cover, separately overnight.
Next day, decant water on top of maida.
Combine both the batters together, put salt and beat well.
Prepare dosas by spreading the batter-mix thinly on hot dosa pan smeared with
oil, roasting on both sides, by using oil.
Indian Cooking Recipe : Soornali
Ingredients :
2 pav raw rice
1 cup coconut gratings
1 pav beaten rice
1 small piece haldi
½ cup milk
1 tsp fenugreek seeds
salt to taste
oil for roasting
2 tsps butter milk
Method :
Soak raw rice and
fenugreek together, in water for at least 2 hours and wash.
Grind with coconut gratings and haldi.
When half done, put beaten rice (previously washed) and grind to make a fine
paste.
Before removing, put salt and grind for a while.
Shift the batter to a vessel.
Pour milk and buttermilk over it and keep aside, under cover, overnight.
Next day, dilute the batter a little with water, if necessary.
Spread the batter evenly (one ladleful) on hot dosa pan smeared with oil, and
roast under cover, one side only and then lift it from the pan.
Indian Cooking Recipe : Uudi
Ingredients :
2 pav rice
1 cup coconut gratings
½ tsp fenugreek seeds
4 tsp oil
½ tsp mustard seeds
1 sprig curry leaves
salt to taste
Method :
Soak rice in water
for 2 hours and wash.
Grind with coconut gratings a bit coarsely (i.e. to fine soji consistency).
Put salt and shift the paste to a vessel.
Bring to the consistency of batter for plain dosai, by mixing enough water
used for washing the grinder.
Prepare seasoning, in frying pan, with fenugreek,
mustard
and curry leaves in oil.
Put the ground paste in it and turn over, till it becomes fairly stiff.
Take out from flame. Shape balls of the paste, making a small depression in
each.
Spread a piece of plantain leaf on the perforated sheet of an idli vessel,
place the undis on it, side by side, and steam under cover for 15 minutes.
Then remove and serve the undis with butter.
Indian Cooking Recipe : Vegetable Idli
Ingredients :
1 coconut, grated
¼ cup urad dal
2 cups parboiled rice
1 finely chopped onion
1 carrot, grated
½ cup cabbage, grated
1 tsp jeera
4 green chillies, chopped
2 tbsp grated coconut
salt to taste
oil for greasing
Method :
Grind the coconut
with 2 cups of warm water and strain to extract the milk.
Keep aside.
Wash and soak the urad dal and parboiled rice together for 2 hours.
Drain and grind to make a fine paste using the
coconut
milk.
Put the onion, carrot, cabbage, cumin seeds, green chillies, coconut and salt
and stir well.
Cover and keep to ferment for at least 3 to 4 hours.
Pour into greased idli moulds and steam for at least 10 to 12 minutes.
Indian Cooking Recipe : Vella (Jaggery)
Dosai
Ingredients :
1 cup wheat flour
¼ cup rice flour
¼ cup maida
3 tsp rava
¼ cup coconut, finely chopped
1 cup gud
2 elaychi powdered
1 to 2 tsp ghee per dosai
Method :
Melt gud in 2 cups of
boiling water and allow it to cool.
Combine wheat flour, rice flour, rava, maida, cardamom, and coconut with the
melted gud and make a fine batter.
Spread a big spoon full of the above batter on a hot non-stick pan and put 1
tsp of ghee around it.
Let it cook on this side for a few minutes, and then turn over to the other
side, and put 1 tsp of ghee around it.
Wait till the dosai turns brown.
Indian Cooking Recipe : Subzi Ka
Paratha
Ingredients :
For the dough :
1½ teacups maida
1½ teacups gehun ka atta
½ tsp salt
1 tsp melted butter or ghee
a little milk
For the stuffing :
2 teacups finely
chopped
boiled
vegetables
(cabbage, cauliflower, green peas,
French beans, capsicum)
1 onion, chopped
2 potatoes, boiled and mashed
2 green chillies, chopped
½ tsp chilli powder
2 pinches garam masala
2 tbsp coriander, chopped
2 tbsp ghee
salt to taste
Method :
For the dough :
Combine the maida,
gehun ka atta, salt and butter. Put enough milk and make soft dough.
Knead the dough properly and keep aside for at least 15 minutes.
Divide the dough into 12 equal portions. Apply a little flour and roll out
into rounds.
Cook each round very lightly on a tava and keep in a folded wet napkin.
For the stuffing :
Heat the ghee, put the
onion and cook till it becomes soft.
Put the vegetables, potatoes, green chillies, chilli powder, garam masala,
coriander and salt and cook for 1 or 2 minutes.
Take out and keep it cool.
How to proceed :
Keep 2 tbsp of the
stuffing in the centre of each dough round and fold like an envelope from all
the corners.
Put the round on a tava with the open edges at the bottom. Cook for a few
minutes, turn over on the other side and cook again till it becomes crispy.
Repeat the same procedure for the remaining rounds.
Ready to serve.
Indian Cooking Recipe : Spring Onion Parathas With Chinese Stuffing
Ingredients :
For the parathas :
2 teacups maida
1 teacup gehun ka atta
½ tsp salt
4 tsp oil
For the stuffing :
2 teacups spring onion
with
leaves
1 tbsp oil
a pinch Ajinomoto powder
salt to taste
Other Ingredients
:
Oil or ghee for
cooking
Method :
For the parathas :
Combine the flours,
oil and salt by using enough water and make a dough.
Knead the dough properly and leave for ½ hour. Knead again.
Roll out the dough into 150 to 170 mm (6" to 7") diameter rounds.
For the stuffing :
Heat the oil and sauté
onions for 1 minute. Put the Ajinomoto and salt.
Cook for one minute and keep it to cool.
How to proceed :
Spread the stuffing on
one round. Keep another round on the top.
Spread a little oil on both sides and cook on a tava till it becomes crispy.
Slice into pieces.
Ready to serve.
Indian Cooking Recipe : Spicy Paneer
Naan
Ingredients :
For the dough :
500 grams maida
20 grams fresh yeast or 2 tsp dry yeast
25 grams ghee or margarine or butter
2 tbsp fresh curds
1½ tsp sugar
1 tsp salt
For the stuffing :
100 grams paneer,
grated
1 onion, chopped
3-4 green chillies, chopped
2 tbsp coriander, chopped
salt to taste
Method :
Sieve the flour
properly.
Put the sugar and yeast in 1 teacup of warm water and mix till the yeast
dissolves. Cover and wait for 5 to 7 minutes until the mixture is full of
froth.
Put this liquid along with the curds, ghee and salt to the flour and make soft
dough by using some more warm water.
Knead the dough for at least 6 to 7 minutes.
Keep the dough under a wet cloth for 30 minutes. Knead again for 1 minute.
Mix all the ingredients for the stuffing properly.
Divide the dough into 20 small parts and shape into naans. Put 1 tbsp of the
filling in the centre.
Seal the edges and roll into oblong shape to any other shape whichever you
like.
Grease a pressure cooker very lightly with oil. Take out the lid from the
pressure cooker and heat it upside down.
Take each naan, apply a little water on one side and stick the wet side around
the inside of the pressure cooker till brown spots appear. Continue the same
procedure for the remaining naans. (One at a time you can apply 3 to 4 naans
inside the walls of a pressure cooker).
Take out and apply butter.
Ready to serve.
Indian Cooking Recipe : Shahi Puris
Ingredients :
For the dough :
2 teacups methi
leaves,
finely chopped
2 teacups gehun ka atta or maida
¼ tsp baking powder
1 tbsp fresh curds
2 tbsp melted ghee
For the stuffing :
100 grams paneer,
grated
3 to 4 green chillies, chopped
2 tbsp coriander, chopped
salt to taste
Other ingredients
Ghee for deep frying
Method :
For the dough :
Sprinkle salt over the
methi leaves and keep aside. Squeeze out the water after 15 minutes.
Combine the methi, flour, baking powder, curds and melted ghee. Mix a little
water to make a dough.
Divide the dough into 12 balls and roll out each ball into a small round.
How to proceed
Put 1 tsp of the
stuffing in one round and fold the edges towards the centre and seal. Roll out
again.
Repeat the same procedure for the remaining rounds and stuffing.
Deep fry in ghee.
Ready to serve.
Indian Cooking Recipe : Rice Roti
Ingredients :
2 cups rice flour
1 tsp sugar
1 tsp table salt
1 tsp ghee
1½ cups water
Method :
Heat about 1½ cups of
water in a degchi, adding sugar and salt to it.
Keep it to boil. Mix rice flour and mix properly for 2 minutes till water
evaporates and the flour is properly cooked.
Take out from flame. Sprinkle some rice flour on a wooden board.
Put the cooked flour on it and knead well.
Shape parts of the dough into big balls and roll them into rotis.
Roast the rotis on hot tawa, which is not greased.
Apply ghee to the roti.
Indian Cooking Recipe : Pyaaz Ki Roti
Ingredients :
4 to 5 onions
3 to 4 green chillies, chopped
3 to 4 tsp anardana
2 teacups whole meal flour
2 tsp ghee
salt to taste
Method :
Roast the anardana
slightly and powder them.
Chop the onions very finely. Sprinkle a little salt, wait for 5 minutes and
squeeze out the water completely.
Put the green chillies, salt and powdered anardana on the onion.
Put the ghee and ½ tsp salt to the flour and prepare a soft dough by adding
enough water.
Roll out a small roti, add a little of the onion mixture in it.
Seal it and roll out again. Repeat the same procedure for the remaining dough.
Roast the rotis lightly on a tava on both sides.
Before serving, put the roti in a toaster, until it become crispy
Ready to serve hot.
Indian Cooking Recipe : Puri
Ingredients :
Wheat flour
2 tsp sugar
oil or ghee for frying
asafoetida water
salt to taste
Method :
Prepare dough for puri
by adding together 1 tsp table salt, ½ cup of water, sufficient quantity of
wheat flour and 1 tsp ghee.
Knead well. Shape parts of the dough into balls of desired size.
Dust them with wheat flour.
Roll into puris on a wooden board.
Deep-fry them in
hot
oil
or ghee, in a frying pan.
Indian Cooking Recipe : Aloo Ki Puri
Ingredients :
2 teacups maida
2 potatoes, boiled
2 pinches pepper powder
½ teacup milk
2 pinches saffron
2 tbsp melted ghee
½ tsp salt
ghee for deep frying
Method :
Peel and grate the
potatoes and make a fine paste.
Mix the flour, pepper, ghee and salt properly.
Put the saffron in the milk and mix with the flour. If you want, put a little
saffron colour in the milk.
Knead and dough properly. Leave aside for 1 hour.
Roll into small puris and deep fry in hot ghee till they puff up.
Ready to serve.
Indian Cooking Recipe : Bhaturas
Ingredients :
500 grams maida
1½ tsp sugar
20 grams fresh yeast or 2 tsp dry yeast
2 tbsp fresh curds
25 grams ghee or margarine or butter
1 tsp salt
Other ingredients
:
Oil for deep frying
Method :
Sieve the flour
properly.
Put the sugar and yeast in 1 teacup of warm water and mix till the yeast gets
dissolves. Cover and leave for 5 to 7 minutes till the mixture is full of
froth.
Put this liquid along with the curds, ghee and salt to the flour. Put some
warm water to make a soft dough.
Knead the dough for 6 to 7 minutes.
Keep the dough in a wet cloth for 30 minutes. Knead for 1 minute.
Divide the dough into 20 parts. Apply a little ghee and roll out puris.
Deep fry the puris in oil.
Ready to serve.
Indian Cooking Recipe : Puran Poli
Ingredients :
1 cup chana dal
1 cup sugar
1½ cups maida
1 pinch kesar powder
1 tsp
turmeric
powder
8 tbsp oil
2-3 cardamom pods
Method :
Sieve maida. Mix
kesar powder in ½ cup water and mix it with maida.
Knead well using a little oil to make a soft dough.
Keep aside for 1 to 2 hours.
Wash chana dal and allow it to boil in water till it becomes soft.
Decant water on top. Put sugar to the cooked dal.
Turn over constantly, till it forms a lump.
Grind to a smooth paste, without adding water.
Before removing, put cardamom and grind for some time.
Puran is ready.
Make lime-sized pellets of 'puran' and an equal number of pellets of the
'dough'.
Dust the latter with maida and roll into small puris.
Keep a pellet of 'puran' on each puri.
Enclose it fully with the puri, by folding up the edge all around.
Spread a newspaper on wooden board.
Roll the poli balls on it, into puris.
Keep chapathi tawa on a low flame.
Roast polis on both sides gently, 2 to 3 at a time.
Lay the roasted puran polis on a clean piece of cloth.
Ready to serve.
Indian Cooking Recipe : Phoolgobhi Aur
Methi Ki Roti
Ingredients :
2 teacups
cauliflower, grated
½ tsp jeera
1 onion, chopped
1 tbsp coriander leaves, chopped
2 green chillies, chopped
½ tsp ginger, chopped
2 tsp oil
salt to taste
Method :
Heat the oil and sauté
the jeera until they crackle.
Put the onion, green chillies and ginger and sauté for further ½ minute.
Put the cauliflower and salt. Sprinkle a little water and cook until three
quarters cooked.
Put the coriander and stir well.
Indian Cooking Recipe : Chapati
Ingredients :
Wheat flour
1 tsp salt
1 tsp ghee
Method :
Prepare dough by
mixing together ½ cup of water, 1 tsp salt, 1 tsp ghee and just enough wheat
flour.
Knead well. Let the dough be a little softer than that of puri.
Keep aside for an hour.
Then shape parts of dough into balls bigger than the ones fit for puris.
Dust with wheat flour.
Roll into chapatis on a rolling board.
Smear chapati tawa with ghee. Keep on flame.
Roast both sides of chapati on the tawa moderately.
Ready to serve.
Indian Cooking Recipe : Cooker Naan
Ingredients :
500 grams maida
1½ tsp sugar
20 grams fresh yeast or 2 tsp dry yeast
2 tbsp fresh curds
25 grams ghee or margarine or butter
1 tsp salt
Method :
Sieve the flour
properly.
Put the sugar and yeast in 1 teacup of warm water and mix till the yeast
dissolves. Cover and wait for 5 to 7 minutes until the mixture is full of
froth.
Put this liquid along with the curds, ghee and salt to the flour and make soft
dough by using some more warm water.
Knead the dough for at least 6 to 7 minutes.
Keep the dough under a wet cloth for 30 minutes. Knead again for 1 minute.
Divide the dough into 20 small parts and shape into naans.
Grease a pressure cooker very lightly with oil. Take out the lid from the
pressure cooker and heat it upside down.
Take each naan, apply a little water on one side and stick the wet side around
the inside of the pressure cooker till brown spots appear. Continue the same
procedure for the remaining naans. (One at a time you can apply 3 to 4 naans
inside the walls of a pressure cooker).
Take out and apply butter.
Ready to serve.
Indian Cooking Recipe : Paneer Parathas
Ingredients :
For the stuffing :
225 gms paneer,
finely chopped
1 onion, chopped
1 teacup cabbage, chopped
1 tbsp coriander, chopped
5 green chillies, chopped
salt to taste
For the dough :
3 teacups whole meal
flour
2 tbsp ghee
½ tsp salt
For the parathas :
Ghee for frying
Method :
Combine the paneer,
onion, cabbage, coriander, green chillies and salt and make the stuffing.
Sieve the flour with the salt. Apply ghee to the flour.
Put water and make into small parts.
Knead properly and divide into 10 to 12 parts.
Make stuffed parathas as described for green peas parathas,
Ready to serve hot.
Indian Cooking Recipe : Onion Roti
Ingredients :
1 teacup onion,
chopped
2 green chillies, chopped
½ tsp anardana
2 tbsp coriander, chopped
½ tsp chilli powder (optional)
salt to taste
Method :
Put a little salt on
the onion and keep aside for 10 minutes.
Squeeze out the water.
Roast the anardana lightly on a tava and make a powder of it.
Put the onion, coriander, green chillies, chilli powder and salt.
How to proceed :
Divide the stuffing
into 8 equal parts.
Brush each dough round with little oil and spread one stuffing part on it.
Roll into a cigar shape. Make a small round like a coil and press gently with
hand.
Roll out again into a thick roti.
Repeat the same procedure for the remaining dough and stuffing.
Cook on a hot tava on both sides till pink spots appear on top.
Whenever you serve, put the rotis in a toaster until the brown spots appear on
each side.
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