Cauliflower Curry

Ingredients:

1 medium cauliflower

60ml cooking oil

1 medium onion, finely chopped

5 ml jeera (cumin) seeds

2 potatoes, peeled and cut into chunks

5ml chillli powder

2.5 ml borriee(turmeric)

1 ml ground koljander (coriander)

10 ml garam masala

30 ml fresh lemon juice

Method:

Break the cauliflower into florets and slice the remaining stem. Wash and soak in cold water for about 15 minutes, then drain well. Heat the oil in a deep saucepan and fry the onion until golden brown. Add the jeera seeds and the potatoes and fry for about 30 minutes. Stir in the cauliflower and fry for about 5 minutes, or until potatoes and cauliflower are tender and the mixture is dry. Add a little water during cooking to prevent the mixture sticking. Serve with rotis or white rice.

Variation:

Five minutes before removing the curry from the heat, add 125 ml green peas.

Tandoori Naan

Ingredients:
2 cups bread flour/ cake
2 cups self raising flour
1 tsp instant dry yeast
50ml yoghurt/ maas
1 tsp salt
1 tsp whole fennel (saumf)

Method:
Mixed all ingredients together and use sufficient warm water to make a soft dough.
Place dough in a covered dish and allow to rise until doubled in volume.
Divide the dough into 4-5 parts.
Roll out and mould them into oval shapes.
Prick with a fork and bake at 240 degrees until done.

Bombay Potato Curry

 

Ingredients

• 500g Halved new potatoes
• 1 tbsp Olive Oil
• 1 Large sliced onion
• 1 tbsp Medium Curry Powder
• 400g Tinned Chopped Tomatoes
• 2 tbsp Mango Chutney

Preparation

Add the potatoes to a saucepan and cover with cold water.
Bring to the boil and then simmer for 15-20 minutes or until tender.
Heat the oil in a pan and add the onion, add the curry powder and fry for a further 2 minutes.
Stir in the halved potatoes, chopped tomatoes and mango chutney and potatoes and cook for 2-3 minutes.

Raita - Yogurt Salad

This yogurt salad goes well with biryani and any other rice or meat dish.

Ingredients:

2 cups low fat yogurt
1 cucumber, chopped small
1 large tomato, chopped small
2 green onion sprigs, chopped fine (or 1 small onion chopped fine)
1/2 bunch cilantro, chopped
salt and pepper to taste

Method:
Combine all ingredients in large bowl.
Mix thoroughly. If too thick add a small amount at a time of milk or water until desired consistency is reached.

Lamb Karahi

Ingredients:

1kg Lamb cut into small pieces 1 tsp crushed Jeeru
1 tbls Oil 1 tsp red chilli powder, fine
1 tblsp freshly grated garlic 1 tsp crushed chillies
1 tblsp freshly grated ginger 2 tsps crushed coriander seeds
2/3 green chillies sliced ½ tsp turmeric
1 tsp salt or to taste 2 medium onion chopped
4/5 tblsps ghee 1 tblsp tomato paste/puree
Coriander leaves, spring onion to garnish A few cardamom pods, cloves, cinnamon sticks


Method:

1. Marinate the lamb with oil, garlic, ginger, green chillies and salt for about two hours.
2. Sauté onions, cinnamon, cardamom, cloves and cumin seeds in ghee until brown.
3. Stir in chillie powder, crushed chillies, coriander seeds and turmeric and braise for 1 minute.
4. Add meat and braise well, lower the heat and cook till the meat is tender.
5. stir in tomatoes and tomato paste/puree. Simmer for about 10 minutes.
6. Adjust salt to taste.
7. Garnish and serve with rice or Butter Naan

Source: Radio Islam

Samosa Chaat

Ingredients
For Samosa:
All purpose flour 2 cups
Carom seeds ½ tsp
Salt ½ tsp
Ghee 2 tbsp
Water to knead

For Samosa Fillings:
Potatoes 2 (boiled)
Green chilies 2 (chopped)
Coriander leaves 1 tbsp (chopped)
Red chili ½ tsp (crushed)
Chaat spice (chaat masala) ½ tsp
Salt ¼ tsp

For Chaat:
Samosas 2
Chickpeas ½ cup (boiled)
Yogurt ½ cup (beaten)
Chili powder ½ tsp
Chat spice ½ tsp
Onion 2 tbsp (chopped)
Mint chutney 2 tbsp
Tamarind chutney 4 tbsp
Sev 2 – 3 tbsp (chopped)

Method:

For Filling: Mash potatoes and mix with all the ingredients of samosa filling.

For Samsosa: In a bowl mix together all purpose flour, salt, carom seeds and ghee, knead with required water.

Cover and leave to rest for 30 minutes, make into balls, roll into a oblong. Cut from centre into two fill with potato stuffing, seal as shown.

Deep fry samosa on low flame till golden brown and crisp.

Remove and keep aside.

To Serve: In a plate put 2 samosas, press the samosas so that they break slightly, add the chickpeas and yogurt, sprinkle with chili powder and chaat spice.

Drizzle tamarind chutney, onion, mint chutney and garnish with sev.

Chapli Kebab

Ingredients:
1 kg mutton or beef mince
3 green chillies finely chopped
1 bunch chopped coriander
2 table spoon original corn flour
2 spoon coriander seed (half crushed)
salt to taste
1 tea spoon dried pomegranate seed (Anar dana)
1 table spoon of ginger and garlic paste
1 tea spoon red chilli powder
3 diced tomatoes
2 diced onions
1 slightly beaten egg

Method:
Combine all the spices and ingredients along with mince.
Mix them well, make palm size cutlet.
Then take 5 table spoon of oil, pour it on frying pan.
Fry the kebabs on medium or low flame.
Each side of kebab should be cook for 3 to 4 minutes.
Serve the hot kebab with raita or green chutney.

Butter Chicken

Ingredients:
Chicken 800 gms
Red Chilli Powder 1 tsp
Lemon Juice 1 tbsp
Salt to taste

Marinate:
Curd (Yogurt) 1 cup
Ginger paste 2 tbsps
Garlic paste 2 tbsps
Garam Masala powder ½
Red chilli powder 1 tsp
Lemon Juice 2 tbsps
Butter 2 tbsps
Mustard oil 2 tsps
Salt to taste

Butter sauce:

Whole garam masala coarsely 1 tbsp
Tomato puree 400 gms
Sugar / Honey 2 tbsps
Ginger paste 1 tbsp
Garlic paste 1 tbsp
Red chili powder 1 tbsp
Garam masala powder ½ tsp
Fresh cream 1 cup
Chopped green chillies 1 tsp
Butter 50 gms
Salt to taste

Method:

Skin and clean the chicken.
Make incisions with sharp knife on breast and leg pieces.
Apply a mixture of red chilli powder, lemon juice and salt to the chicken and leave aside for half an hour.
Put yogurt in a dish. Add red chilli powder, salt, ginger – garlic paste, lemon juice, garam masala powder and mustard oil. Apply this marinade to the chicken pieces and refrigerate for 3 to 4 hours.
Put the chicken onto a skewer and cook in a preheated oven (200 degrees Celsius) for 10- 12 minutes or until almost done.
Baste it with butter and cook for another 2 minutes.
Remove and keep aside.

Heat butter in a pan. Add coarsely garam masala. Let it crackle. Then add ginger – garlic paste and chopped green chillies. Cook for 2 minutes.
Add tomato puree red chilli powder, garam masala powder, salt and one cup of water. Bring to a boil. Reduce heat and simmer for 10 minutes.
Add sugar or honey.
Add cooked tandoori chicken pieces. Simmer for 5 minutes and then add fresh cream.
Serve hot with naan or paratha.

Carrot Sojee

Ingredients:
2 cup grated carrots
2 cups milk
½ cup semolina
½ cup boiling water
½ - ¾ cup ghee
1 tin condensed milk
1 small tin Nestle cream
1 tsp crushed elachi
1 Tbsp sultanas

Method:
Place carrots and milk in a pot and put to boil until it thickens.

Do not allow it to dry out.

In a separate pot plce ghee, elechi, sultanas and semolina and braise until semolina changes colour to a light pink.

Add water and cook on low

Then add carrot mixture and cook well on low

If mixture is dry, add a little more milk

When almost done add Nestle cream and condensed milk.

Aloo Tikki

Ingredients:
3 large boiled aloo (potatoes)
1 tsp salt or as per taste
1/4th tsp ground black pepper
For Stuffing:
2/3rd cup matar (green peas) cooked or frozen peas defrosted
1/2 tbsp scrapped and minced ginger
1/4th tsp garam masala
1/4th tsp salt or to taste
Red chili powder to taste (optional)
1tsp coarsely ground dry-roasted cumin seeds
Oil for pan-frying.

Method:
Take the cooked or defrosted peas (matar) and mash them using a spoon or a fork. Add all the stuffing ingredients except oil and mash briefly.
Divide the mixture into 10 equal portions and keep aside.
Peel the potatoes and mash them very finely into smooth mashed potatoes. Add salt and pepper and knead until properly mixed.
Divide it into 10 equal portions.
Now wash and dry your hands and rub them with little oil.
Take each portion of potato mixture and make a ball.
Now taking one at a time, gently flatten each ball into a round patty of about 1/2-inch thick and place a portion of stuffing in the center and fold the edges together very finely so that mixture does not come out.
Now very gently flatten it into a 2-inch patty. Repeat the procedure for all pieces.
Heat 1 tsp. oil in a non-stick pan over a low heat. Slip in the patties, not too many at a time, and pan-fry on both sides till crisp golden brown, adding oil if required, on a very low heat.
Serve aloo tikki hot with chutney and stirred curd.
Note : Boil potatoes until fork-tender. Preferably, potatoes should be boiled well in advance before use. It would be better if they can be refrigerated for a short time.

Onion Bhajis

Ingredients:

• 1 large onion , sliced
• 200 g chickpea flour
• 1 tsp baking powder ,
• 2 tbsp rice flour
• ½ tsp chilli powder
• ½ tsp turmeric
• ½ tsp cumin powder
• ½ tsp coriander powder
• some salt
• 100 ml water
• 750 ml vegetable oil
• 1 saucepan
• 1 bowl
• 1 whisk
• 1 spoon
• 1 slotted spoon
• tray lined with paper towels

Method:

Put the oil into the pan and place it on a medium-high heat.

In a bowl, combine the chickpea flour, rice flour, baking powder, chilli, turmeric, cumin, coriander, salt and the water. Mix it together well and add the sliced onion.

Check the temperature of the oil by dropping a little batter into it. If it fries slowly, it is at the right temperature.

Carefully drop spoons of batter into the oil, making sure not to overcrowd the pan, which will make them stick together. Fry them for about 1-2 minutes or until the batter becomes a lovely golden brown. Remove them, place them to drain on the paper-lined tray, and repeat until all the bhaji are cooked.

Sprinkle over a little salt and your onion bhaji are ready to serve. They make a perfect appetiser and go well with coriander chutney or cucumber raita, both of which can be found on our website. Enjoy!

Taste of Indian Recipes and Food

 

Indian recipe is usually characteristic in its taste because of the usage of spices that lend it a different spicy taste! The staple diet of any Indian consists of a wide range of pulses, rotis, rice, pickles, vegetables which are cooked in quite a lot of Indian curries, lip-smacking pickles etc. The recipes of India also varies as per the region and culture. Here, the flavors and the main ingredients change depending on the particular are you're visiting. South Indian recipes is known for its delicious dosas and idlis where as North Indian recipes is well known for the typical gravies, kulchas and tandoori chicken. Recipes in western India is totally different with rice, fish and the use of coconut being of prime significance for Goa the place as the Maharashtrian recipes have an assortment from the sweet puran poli to the delicate flavored nutritious breakfast items.

The eastern India's recipe is known for its mouthwatering range of sweets. Well, in case you are a lover of Indian food recipe and want to try something at home, then try some simple Indian food recipes which you can cook easily.

Indian recipes is more about flavor and vegetarian taste. Seasoning and tempering is an important need in all parts of India. India is well known for its versatile variety in recipes and owing to urban residency there's a simple transition of adopting cooking trends. Foods are usually of gourmet nature in any part of India. Usually the culinary trends are associated to the local produce.

There are several methods of utilizing the spices in indian recipes. For e.g. in the rice selection like kichdi, pulav or biryani it is a traditional to make use of complete spices in the pure form.

This adds to the flavor and the aroma is felt because the meals is being cooked. The benefit of utilizing spice is flavoring and furthermore it aids to construct the appetite. Desserts are additionally aided with spices like cinnamon or cardamom that lend a definite taste and useful for digestion.

Any Indian home has a conventional stocking of the choicest spices and in lots of kitchens we discover masalas or mixtures which can be usually associated to the type of cooking. It's a frequent pattern to make use of the garam masala in North Indian style and it is a large list of spices gently ground to a nice mixture.