Showing category "India" (Show all posts)

Piaz ka Chatni (Onion Chutney)

Posted by Kroocrew on Saturday, June 11, 2011, In : India 




Onion chutney is the classic chutney served with tandoori chicken.



Ingredients:
  • Onion, 2 thinly sliced.
  • Chillies 3, seeded and chopped.
  • Tomato 1, peeled, seeded and chopped.
  • Ginger, 8 cm (3 in) fresh tuber
  • Garlic 3 cloves, smashed and chopped
  • Lemon juice, 1-2 Tbsp
  • Paprika, ½ tsp
  • Ground cumin ½ tsp
  • Cayenne pepper  ¼ tsp (optional)
  • Salt.
Method:
  1. Add the rinsed onions and the remaining ingredients to a blender or food processor and pulse until well blended but still chunky.
  2. Adjust seasoning, chill for a...

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Tandoori Murgh

Posted by Kroocrew on Saturday, June 11, 2011, In : India 





Ingredients:
  • Chicken, 1.5 to 2 kg (3 - 4½ lb).
  • Yogurt, 120 ml (½ cup).
  • Lemon juice, 80 ml (1/3 cup).
  • Garlic, 3 cloves minced.
  • Ginger, 1 Tbsp minced.
  • Salt.
  • Ground cumin, 1 tsp.
  • Ground cardamom, ½ - 1 tsp.
  • Cayenne pepper, ½ to 1 tsp.
  • Safron, a few strands crushed for maximum effect.
Method:
  1. Cut the chicken into serving sized peices and pierce the meat all over with a fork then cut the meat diagonally about ½ cm (¼ in) deep in three places.
  2. In a large bowl, mix the rest of the ingredients . Allow th...

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Red Onion & Spiced Hummus

Posted by Kroocrew on Thursday, May 26, 2011, In : India 





Ingredients
  • 2 tbsp olive oil
  • 1 red onion, thinly sliced
  • 1 tsp each cumin seeds and coriander seeds
  • ½ tsp fennel seeds
  • 1 x 400g can chickpeas, rinsed and drained
  • Juice ½ lemon
  • 1 tbsp tahini paste
  • 2 tsp finely chopped coriander
  • Pitta bread, to serve
Method:
  1. In a kadai, wok or other pan, heat 1 tbsp of the oil, then fry the onion until soft and lightly browned. Remove from the heat and set aside to cool while you prepare the rest of the ingredients.
  2. Toast the spices for a couple of minutes on a low heat ...

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Mango Banana Mousse

Posted by Kroocrew on Tuesday, March 15, 2011, In : India 


Topped with a crisp caramel wafer.



Ingredients:
  • 1 ripe mango (pulp only)
  • 2 ripe Bananas (peeled & chopped)
  • 45 ml (3 tbsp) Lemon Juice
  • 120 ml (½ cup) Orange Juice
  • 125 gm (41/5 oz)Caster Sugar
  • 2 tbsp Triple Sec (e.g. Cointreau™)
  • 1 tbsp Hot Water
  • 3 Gelatin Leaves or 6 gm (1/5 oz) gelatin granules
  • 180 ml (¾ cup) Thick Cream/Whipping Cream

Method:
  1. Make a puree of  mango pulp, banana, sugar, lemon & orange juice by whatever means. (Processor, fork, sieve, potato masher all work well.)
  2. Add the gelatin...

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Onion and Beetroot Pickles

Posted by Kroocrew on Thursday, February 24, 2011, In : India 





Ingredients:
  • 2 medium white onions finely sliced
  • 1 small beet julienned
  • 2 tablespoons sea salt
  • pinch of asafoetida
  • 60 ml (1/4 cup) white vinegar
  • 2 teaspoon sugar
Method:
  1. Finely slice the onion and place in a large bowl
  2. Julienne the beet and place this in the same bowl with the onion.
  3. Sprinkle 2 Tbsp of the kosher salt over the onion and beet and leave for 30 minutes.
  4. Squeeze the vegetables to remove excess water and place on a plate with a couple of sheets of absorbent paper.  Lay another sheet on top a...

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Kashmir Chutney

Posted by Kroocrew on Thursday, February 10, 2011, In : India 




Kashmiri Chutney is very like the pastes of SE Asia (Lao, Cambdia and Thailand) in consistency and as a moist condiment to use for just about anything. It's flavoursome and hot (spicy)

Ingredients:
  • 160 ml (2/3 cup), Sugar
  • 230 gm (1/2 lb), Ginger   
  • Salt to taste
  • 230 gm (1/2 lb), Carrots, peeled
  • 470 ml (1 pint), Malt vinegar
  • 1/2 tsp, Black mustard seed  
  • 230 gm (1/2 lb), Garlic 
  • 20,Thai chillies (phrik chi fah), stems removed.
Method:
  1. Homogenise the ginger, carrots, garlic and chillies into a pas...

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Mango Wine

Posted by Kroocrew on Tuesday, February 8, 2011, In : India 



Ingredients:
  • 1.4-1.8 Kg (3-4 lbs) fresh mango
  • 1.1 Kg (2½ lbs) finely granulated sugar
  • 3.4 litres (7¼ pts) water
  • 1½ tsp acid blend
  • ½ tsp pectic enzyme
  • 1 tsp yeast nutrient
  • ¼ tsp tannin
  • Montrachet or Champagne wine yeast
Method:
Source

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Roti Prata

Posted by Kroocrew on Monday, February 7, 2011, In : India 





Ingredients: 
  • 3 cups flour
  • 5 tbsp. melted ghee or margarine
  • 1 tbsp. Sugar
  • 1 tsp. salt
  • 1 cup water or warm milk
  • 3-6 tbsp. oil(or ghee) to coat and to cook
Method: 
  1. Mix flour, sugar and salt with melted ghee, slowly add water and knead to form a smooth soft dough.
  2. Divide into tennis ball size portion (8 pieces), rub with oil, cover and let it rest for a couple of hours.
  3. Oil the work top and work each ball into a very thin sheet - first flatten with your oiled palms, then thin further by pulling the e...

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Chutney or Relish?

Posted by Kroocrew on Sunday, February 6, 2011, In : India 




Webster's definition of relish is "any of a variety of foods, as pickles, olives, piccalilli, or raw vegetables, served with a meal to add flavor or as an appetizer; or a pickled condiment, usually with ... spices, sugar, vinegar, etc."

A chutney is a relish made of fruits…spices, herbs and sugar with vinegar or lemon juice. As you can see this has bypassed the Indian origin of chutney.

The best answer to the question "What is the difference between a relish and a chutney?" is in O Chef  wh...
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Aloo Bhaji (Potato Curry)

Posted by Kroocrew on Tuesday, February 1, 2011, In : India 




This is a low fat, no gravy curry. Fast to prepare and open to other side dishes.




Ingredients:
  • 4-5  potatoes, boiled and peeled
  • 1 teaspoon red chillie powder
  • 6-7 curry leaves
  • 1 teaspoon mustard seeds
  • 1 tablespoon vegetable oil
  • ¼ tsp Turmeric
  • Pinch of salt
  • Pinch of Asafoetida powder
Method:
  1. Submerge potatoes in a pot of cold water and bring to the boil. Boil for approximately 10 minutes. Drain the hot water from the potatoes and allow to cool until manageable.
  2. Peel the potatoes. Cut into 2.5 cm (1-in) ...

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Mango Kulfi

Posted by Kroocrew on Tuesday, December 28, 2010, In : India 






Ingredients
  • 600 ml ( 2½ cups) milk
  • 60 ml (¼ cup) milk powder
  • 120 ml (½ cup) condensed milk
  • 60 ml (¼ cup) sugar
  • 240 ml (1 cup) non-fibrous mango pulp *
* If you have fresh mangoes on hand, take the pulp of about 4 mangoes, homogenise the flesh, strain the puree to make 1 cup of pulp. Fibrous content will reduce the pleasure of the eating experience and will make eating difficult because it will be cemented together with the fibre and somewhat difficult to bite off any chunks..
Canned fruits ...
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Kulfi

Posted by Kroocrew on Tuesday, December 28, 2010, In : India 





Ingredients:
  • 1 ¼ cups evaporated milk
  • 1 ¼ cups sweetened condensed milk
  • 1 (16 ounce) container frozen whipped topping, thawed
  • 4 slices white bread, torn into pieces
  • 1/2 teaspoon ground cardamom
Method:
  1. Combine evaporated milk, condensed milk and whipped topping in a blender and blend in pieces of bread until smooth.
  2. Pour mixture into a 9x13 inch baking dish or two plastic ice cube trays, sprinkle with cardamom and freeze for 8 hours or overnight.

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Mango Mousse

Posted by Kroocrew on Monday, December 27, 2010, In : India 





Ingredients:
  • 240 ml (1 cup) of heavy whipping cream
  • 475-590 ml (16-20 fl oz) of Mango pulp from can of Mango pulp  or you can use 6 fresh mangoes to make pulp, will have to add some sugar (about 1/2 cup) to this if using fresh mangoes)
  • 120 ml (½ cup) lime juice
  • 2 small packets of unflavoured gelatin
  • 4 eggs
  • 240 ml (1 cup) milk
  • 120 ml (½ cup) hot water
  • 1/2 cup sugar (can use 3/4 cup if mango pulp is not too sweet)
  • Pinch of salt

Method:
  1. Soak the gelatin in hot water keep it aside.
  2. Separate egg yolk and...

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Vegetable Puffs

Posted by Kroocrew on Saturday, December 25, 2010, In : India 





Ingredients :
For the Filling :
  • Onions, finely chopped
  • 4 medium sized potatoes
  • 3 tbsp of peas
  • 6 beans
  • 1 carrot
  • ½ tsp cumin seeds
  • ¼ tsp turmeric powder
  • ½ tsp red chillie powder
  • 1 Lemon
  • 1 sprig Cilantro, chopped
  • salt to taste
  • oil
Grind into a Paste :
  • 2 garlic cloves
  • 1 cm (½ in) ginger
  • 2 green chillies
For the dough:
  • Use commercial frozen or homemade puff pastry.
Method :
To Prepare the Filling
  1. Cook the potatoes, peas, beans & carrot and mash the potatoes coarsely.
  2. Heat oil in a pan and put cumin seeds ...

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Suralichi Wadi (Khandvi)

Posted by Kroocrew on Saturday, December 25, 2010, In : India 





Ingredients:
  • 1 cup besan (chickpea flour)
  • 1 ½ tsp plain flour (atta or maida)
  • 2 ½ cup buttermilk (mixture of yoghurt and water mixed to a medium consistency)
  • ½ tsp turmeric powder
  • salt to taste
Filling
  • ½ cup grated coconut (fresh or frozen)
  • ½ cup finely chopped fresh cilantro/coriander
  • 1 Tbsp minced ginger
  • 2 hot green chillies, minced
  • 6-7 garlic cloves minced finely
  • salt
Tempering
  • 1-2 Tbsp oil
  • 2 tsp mustard seeds
  • pinch of asafoetida
  • 6 Curry leaves
Method:
  1. In a bowl, combine all the ingredients for t...

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Onion Samosa

Posted by Kroocrew on Saturday, December 25, 2010, In : India 





Ingredients
  • 1 cup Maida (refined wheat flour. Subst cake flour)
  • 1 cup Atta (whole meal wheat flour)
  • 1 tbsps 0il
  • salt to taste
  • water
  • Onion 1 cup roughly chopped
  • Poha 1 cup (cooked beaten dry rice flakes)
  • Chillies 3 green (finely chopped)
  • Salt
  • Turmeric powder ½ tsp
  • Chilli powder ½  tsp
  • Chat masala ½ tsp
  • Cumin powder ½ tsp
  • Cilantro/Coriander leaves finely chopped
  • oil for frying
Method:
  1. Mix the flours together and  rub in the oil and mix well with salt and add enough water to knead it into a soft d...

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Paneer Pakora (Cheese fritters)

Posted by Kroocrew on Tuesday, November 30, 2010, In : India 





Ingredients:
  • Paneer (Indian curd cheese) – 450 gm (1 lb)
  • Besan – 2 cups
  • Cumin seeds – 1 tsp
  • Red chillie powder – 1 tsp
  • Turmeric powder – 1 tsp
  • Green chutney – 1 cup
  • Chaat masala– 1 tbsp
  • Water (added to the dry constituents, slowly, to make the batter)
  • Cooking oil
  • Salt

Method:
  1. Cut the paneer in 5 cm (2x2 in) square thin slices 0.5 cm (1/4 in).
  2. Prepare a batter by mixing flour, salt, red chili powder, turmeric and a pinch of baking soda in a bowl. Blend to create a thick batter.
  3. On the paneer...

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Chillie Fritters

Posted by Kroocrew on Tuesday, November 30, 2010, In : India 





Ingredients
  • 10 long, green or yellow chillies, slit and deseeded
  • 1 cup chickpea flour
  • water (dependent on final consistency of batter)
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • Oil for frying
Method
  1. Heat oil in a fryer or wok over high heat Temp 185oC (350F). In a large bowl, combine chickpea flour, bicarbonate of soda, salt and water to form a thick paste of pouring consistency.
  2. Dip each chillie in the batter. Coat well and carefully slide into the hot oil. Fry on high for 3-4 minutes, turning occasionally ...

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Besan Cheela (Scallion Pancake)

Posted by Kroocrew on Tuesday, November 30, 2010, In : India 


Besan Cheela (also called chilla, puda, pudla) is a traditional  snack item often served for breakfast.  They are usually served with chutney.



Ingredients:
  • 2 cups Besan (gram flour)
  • 5 stalks Green Onions
  • 1 finely chopped Green Chilli
  • 1 bunch leaves finely chopped Coriander/Cilantro
  • 1 tsp Carom seeds
  • 1 tsp Black Pepper Powder
  • 1/2 tsp Red Chillie Powder
  • 1 tsp Chat Masala
  • 1 tsp Coriander Powder
  • 1 - 1.5 cup water to make batter
  • Oil for cooking
  • Salt to taste
  • 1/4 tsp baking powder
Method:
  1. Put all the ingredient...

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Cheese Masala Rolls

Posted by Kroocrew on Saturday, November 27, 2010, In : India 





Ingredients:
  • Puff Pastry Sheets – 1 pkg (1 pkg has 2 sheets) or preferably a light short pastry.
  • For the filling:
  • Paneer – 200gm (~7 oz), crumbled
  • Oil – 1 tbsp
  • Turmeric  Powder – 1/4 tsp
  • Red Chillii Powder – 1/4 tsp
  • Cumin  Powder – 1/4 tsp
  • Chat Masala – 1/2 tsp
  • Amchoor (Mango Powder) – 1/4 tsp
  • Salt – to taste
  • Cilantro – to taste, chopped
Method:
  1. Pull out a package of Puff Pastry Sheets to defrost on the counter for 40 minutes.
  2. Meanwhile, work on the filling. Preheat oven to 205oC (400F...

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Curried Okra and Shallot

Posted by Kroocrew on Thursday, November 25, 2010, In : India 





Ingredients:
  • 1 cup - shallots, peeled
  • Okra
  • Salt
  • 1/2 tsp - chillie powder
  • 1/2 tsp - turmeric powder
  • 1/2 tsp - mustard seeds
  • 1/2 tsp - cumin
  • 2 tbsp - oil

Method:
  1. Heat oil in a pan and temper mustard seeds and cumin.
  2. Add shallots and fry for a couple of minutes.
  3. Add chopped okra, salt, turmeric powder, chilli powder and fry till okra gets roasted.
  4. Serve with rice or roti.

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Pulihora

Posted by Kroocrew on Thursday, November 25, 2010, In : India 


All Rights reserved © Sailus Kitchen. Used with kind permission.

This bright and light rice is a common food and treat during some festivals. It's refreshing with the tang of tamarind and there are a number of variations that use different ingredients for the sour aspect. Green mangoes, sour pomegranite juice or lime are other alternatives and can be used with confidence if tamarind is not an ingredient you have access to.



Ingredients:
  • 2 cups - rice
  • 3-4 tsp - tamarind paste
  • Salt to taste
  • 4 - g...

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Egg curry

Posted by Kroocrew on Thursday, November 25, 2010, In : India 






Ingredients:
  • 6 eggs
  • 2 onions chopped
  • 2 tomatoes chopped
  • 2 tsp chillie powder
  • 1 tsp coriander powder
  • A few coriander leaves chopped
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • a little garam masala powder (personal pref dependent on strength of masala)
  • Salt to taste
  • 2 tsp oil

Method
  1. Boil the eggs and shell them.
  2. In a pan heat the oil and sauté the onions till brown.
  3. Add the ginger and garlic paste and sauté for a few minutes.
  4. Add the chopped tomatoes, chilli powder, coriander powder, spice powder/garam masala ...

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Rajma Galouti Kebab (Vegetarian Rissoles)

Posted by Kroocrew on Thursday, November 25, 2010, In : India 





Ingredients:
  • 2 cups - red kidney beans (rajma)
  • 15 - cashewnuts
  • 2 tbsp - sunflower seeds (charoli/chironji)
  • 1&1/2 tbsp - poppy seeds (khuskhus/posto)
  • 1 tsp - caraway seeds (shahi jeera)
  • 8 - green cardamoms
  • 6 - black cardamoms
  • 4 - cloves
  • 2 inch - cinnamon sticks
  • Saffron (kesar), a pinch
  • 1/2 tsp - kewra water
  • 2 tbsp - pure ghee, also to shallow fry
  • 1 inch - ginger, chopped piece
  • 10 cloves - garlic, chopped
  • 6 - green chillies, finely chopped
  • 4 tbsp - mawa (khoya), grated
  • 1 tsp - white pepper powder
  • Salt to...

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Gulab Jamun (Indian Donuts)

Posted by Kroocrew on Sunday, November 21, 2010, In : India 




Ingredients:
  • 240 ml (1 cup) milk powder
  • 60 ml(1/4 cup) All Purpose flour
  • 60 ml (1/4 cup) room temperature whole milk
  • 3 tablespoons Ghee
  • Pinch of baking soda
  • 420 ml (1 3/4 cup) sugar
  • 360 ml (1 1/2 cup) water
  • 2 coarsely grounded cardamom seeds
  • Oil for deep-frying


Method:
Syrup:
  1. In a large pan, add water, sugar, and ground cardamom seeds (for aroma) and bring it to boil.
  2. Keep stirring the syrup until the sugar is dissolved.
  3. Keep the syrup aside and prepare the dumplings.

Dumplings:
  1. In a bowl, mix milk p...

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Mattar Ke Kachori (Pastry Fritters of Spiced Peas)

Posted by Kroocrew on Tuesday, November 16, 2010, In : India 





Ingredients:

For crust
  • 1 cup All Purpose flour
  • 1/4 teaspoon salt
  • 2 tablespoons oil
  • Approximately 1/2 cup chilled water
For filling
  • 1 cup green peas
  • 1 teaspoon oil
  • 1 tablespoon coriander powder
  • 1 teaspoon fennel seed powder
  • 1 teaspoon red chili powder
  • 1 teaspoon shredded ginger
  • 1/2 teaspoon mango powder
  • 1/2 teaspoon salt (personal pref)
  • Oil to deep fry
Method:

Pastry Crust
  1. Add the flour, salt and oil in a bowl and mix it well.
  2. Add the chilled water slowly, mixing with your fingers as you pour the water.
  3. Do not...

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Bathua Raita (Lambsquarter Raita)

Posted by Kroocrew on Thursday, November 4, 2010, In : India 
{Bathua or Lamb's-quarters, Fat hen and White Goosefoot (Chenopodium album)}




Ingredients:
  • 240 ml (1 cup) Yoghurt
  • 120 ml (1/2 cup) bathua
  • 1 tsp. roasted cumin seeds*, coarsely ground
  • Salt to taste. (black salt is commonly used but has many reported cases of fluoride poisoning associated. Not recommeded.)
  • Red chillie powder to taste
  • You can add 1-2 chopped green chillies. In this case , reduce red chillies
*Dry fry/roast cumin seeds on a frying pan or wok, without using oil.

 
Method:
  1. Boil bathua or steam...

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Aloo Ka Raita (Potato raita)

Posted by Kroocrew on Thursday, November 4, 2010, In : India 



Ingredients:
  • 240 ml (1 Cup) curds
  • 1 potatoes, boiled peeled and cut into cubes
  • 1 tbsp chopped coriander leaves
  • 1 green chillie, chopped fine
  • 1/2 tsp roasted ground cumin seeds
  • 1/4-1/2 tsp red chillie powder
  • 1/2 tsp chaat masala
  • salt to taste

Method:
  1. Whisk curds, add the salt, red chillie powder, chaat masala and mix well. Taste and adjust seasoning.
  2. Add the potatoes, green chillie and coriander leaves. Mix well.
  3. Transfer to a serving bowl. Garnish with roasted cumin powder.
  4. Refrigerate until required. ...

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Boondhi

Posted by Kroocrew on Tuesday, November 2, 2010, In : India 





Ingredients:
  • 60 ml (1/4 cup) chickpea flour
  • 120 ml (1/2 cup) water
  • ghee for frying
  • salt
  • pepper

Method:
  1. Make a pouring paste of the besan and water.
  2. Heat ghee and drop paste into hot ghee through a slotted spoon to get little drops falling at a time (these are boondhi).
  3. Remove the drops when golden brown and dry on a paper towel to remove extra oil.
  4. Soak the drops in warm water.

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Raita रायता

Posted by Kroocrew on Tuesday, November 2, 2010, In : India 
Raita (Hindi: रायता rāytā) is an Indian condiment based on yoghurt (dahi) and used as a sauce or dip. The yoghurt may be seasoned with coriander (cilantro), cumin, mint, cayenne pepper, and other herbs and spices.



Raitas have been variously categorised as sides, salads, sauces, spreads and dips and they fit all of these classifications
It may be prepared by frying cumin (zīrā) along with black mustard (rāī) and these mixtures are mixed into the yoghurt. Minced, raw vegetables ...
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Mint and Onion Raita

Posted by Kroocrew on Tuesday, November 2, 2010, In : India 



Ingredients:
  • 480 ml (2 cups) plain yogurt.
  • 2 Tbsp. mint leaves, finely minced.
  • 25-50 gm onion, finely minced. (White, yellow or red)
  • Pinch of asafoetida
  • 1/4 tsp. ground black pepper
  • Sugar to taste.
  • Salt.
Method:
  1. Mix all ingredients and transfer to a  a serving bowl.

More Raita recipes?


Continue reading ...
 

Garlic Raita (Lasun Raita)

Posted by Kroocrew on Tuesday, November 2, 2010, In : India 



Ingredients:
  • 480 ml (2 cups) plain yogurt
  • 5 cloves garlic (less if large cloves), peeled and minced
  • 1-2 green chillies minced
  • A bunch of cilantro leaves minced
  • Salt to taste
  • 1/2 tsp. mint
Method:
  1. Mix all ingredients and transfer to a serving bowl.

More Raita recipes?

Continue reading ...
 

Zucchini Raita (Lauki)

Posted by Kroocrew on Tuesday, November 2, 2010, In : India 



Ingredients:
  • 240 ml (1 cup) fresh plain yoghurt
  • 240 ml (1 cup) grated fresh zucchini, peeled and coarsely grated and boiled
  • 1 tsp. roasted cumin, coarsely ground
  • 1 level tsp salt, adjust to taste
  • A large pinch of freshly ground black pepper
  • 1 green chillie, thinly sliced
  • 1 tbs. chopped mint or cilantro leaves
Method:
  1. Mix all ingredients and transfer to a in a serving bowl.

More Raita recipes?

Continue reading ...
 

Cucumber, Tomato and Onion Raita ( Kheera, Tamatar aur Pyaz ka Raita)

Posted by Kroocrew on Tuesday, November 2, 2010, In : India 



Ingredients:
  • 480 ml (2 cups) plain yogurt
  • 1 small red onion, finely minced
  • 1 medium tomato - finely minced
  • 120 ml (1/2 cup) finely chopped cucumber (kheera or kakri)
  • 2 green chillies, finely minced
  • 1 tbs. chopped cilantro leaves minced
  • Salt to taste
  • 1/2 tsp. coarsely ground roast cumin seeds.
  • 1/4 tsp. coarsely ground roast cumin seeds for garnish
  • 1/4 tsp. red chilli for garnish (optional)
Method:
  1. To make, mix all ingredients together in a large bowl and transfer to a serving bowl.
  2. Garnish with ...

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Eggplant Raita (Baingan Raita)

Posted by Kroocrew on Tuesday, November 2, 2010, In : India 



Ingredients:
  • 1 large Eggplant, baked in the oven till insides are soft and scoop out the meat and keep aside.
  • 1-2 garlic cloves minced
  • 1/2 inch piece fresh ginger, peeled and minced
  • 1 green chillies minced
  • A small bunch of cilantro leaves, minced
  • 1 tsp. dry roasted cumin, coarsely ground in a mortar
  • 1 small red onion minced
  • Salt, blackpepper to taste
  • 240 ml (1 cup) yoghurt
Method:
  1. Add the mix to the yoghurt and fold it in.
  2. Garnish with a few chopped coriander leaves and a drizzle of olive oil. ...

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Carrot Raita (Gajjar Raita)

Posted by Kroocrew on Tuesday, November 2, 2010, In : India 



Ingredients:
  • 480 ml (2 cups) plain yogurt
  • 240 ml (1 cup) grated carrots parboiled
  • 1 green chilli-finely chopped (optional
  • 1/2 tsp. black salt available in our store
  • 1/2 tsp. freshly ground black pepper
  • 1/2 tsp. coarsely ground, roast cumin seeds (dry roast in microwave or in a wok or frying pan
Method:
  1. Mix all ingredients and transfer to a in a serving bowl.

More Raita recipes?

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Cabbage Raita (Pattar Gobi ka Raita)

Posted by Kroocrew on Tuesday, November 2, 2010, In : India 



Ingredients
  • 480 ml (2 cups) shredded cabbage parboiled
  • 120 ml (1/2 cup) grated coconut
  • 480 ml (2 cups) plain yoghurt
  • Salt to taste
  • 1 tsp. ghee
  • 1 tsp. mustard seeds
  • 5-6 curry leaves
  • 2 whole red chillies-broken up into small pieces.
Method:
  1. Mix yogurt, salt, cabbage. Place in a serving bowl.
  2. Heat oil in a small pan and add mustard seeds, curry leaves. When seeds splutter, add red chillies. Stir for a few seconds.
  3. Pour over the raita. Serve chilled

More Raita recipes?

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Boondi Raita

Posted by Kroocrew on Tuesday, November 2, 2010, In : India 



Ingredients:
  • 240 ml (1 cup) boondi (recipe available here)
  • 480 ml (2 cups) plain yoghurt
  • Salt, black pepper, sugar to taste
  • 2 tbsp. cilantro minced
Method:
  1. Mix all ingredients and transfer to a in a serving bowl.

More Raita recipes?

Continue reading ...
 

Beetroot Raita (Chukander ka Raita)

Posted by Kroocrew on Tuesday, November 2, 2010, In : India 
Ingredients
  • 1 small beetroot, boiled, peeled and diced
  • 120 ml (1/2 cup) grated coconut
  • 480 ml (2 cups) plain yoghurt
  • Salt to taste
  • 1 tsp. ghee
  • 1/2 tsp. mustard seeds
  • 1 tsp. black gram or urad/urd/urid dal
  • 5-6 curry leaves
  • 2 whole red chillies-broken up into small pieces.
Method:
  1. Mix yogurt, coconut, salt, beetroot. Place in a serving bowl.
  2. Heat oil in a small pan and add mustard seeds, curry leaves and gram dal. When seeds splutter, add red chillies. Stir for a few seconds.
  3. Pour over the raita. ...

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Yogurt with Bananas (Kela Raita)

Posted by Kroocrew on Tuesday, November 2, 2010, In : India 



Ingredients:
  • 4 large ripe bananas lemon juice
  • 1 teaspoon cumin seeds
  • 240 ml (1 cup) yogurt
  • 3 tablespoons freshly grated or desiccated coconut
  • 1/2 teaspoon salt
  • 2 teaspoons sugar
Method:
  1. Slice the bananas and sprinkle with lemon juice.
  2. Roast cumin seeds in a dry pan, shaking or stirring constantly until brown. Crush or grind.
  3. Combine the yogurt with all the ingredients except the banana. (If desiccated coconut is used, moisten it first by sprinkling with about 2 tablespoons water and tossing it wit...

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Yogurt and Onion raita (Dahi Kachumbar )

Posted by Kroocrew on Tuesday, November 2, 2010, In : India 



Ingredients:
  • 3 medium onions
  • Salt and black pepper to taste
  • 240 ml (1 cup) yogurt
  • 1 teaspoon finely grated fresh ginger
  • 2 medium tomatoes, peeled and chopped
  • 3 fresh green chilies, seeded and chopped
  • 3 tablespoons chopped fresh cilantro or coriander
Method:
  1. Cut the onions into thin slices, sprinkle with the salt and set aside for 20 minutes.
  2. Squeeze out as much liquid as possible.
  3. Mix together the yogurt and ginger, then fold in the onions and the rest of the ingredients.
Cover and chill thoroughly b...
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Spinach Raita (Palak Pachchadi)

Posted by Kroocrew on Tuesday, November 2, 2010, In : India 



Ingredients:
  • 1 large bunch spinach
  • 2 teaspoons ghee or oil
  • 1 teaspoon black mustard seeds
  • l teaspoon cumin seeds
  • 1 teaspoon ground cumin
  • 1/2 teaspoon fenugreek seeds
  • 1/8 teaspoon chili powder (optional)
  • Salt and black pepper to taste
  • 480 ml (2 cups) yogurt
Method:
  1. Wash spinach thoroughly in several changes of water. Remove any tough stems and put the leaves into a saucepan with very little water. Cover and steam over low heat until spinach is tender. Drain and chop finely.
  2. In a small pan heat ghee or...

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Yogurt with Cucumber Raita

Posted by Kroocrew on Tuesday, November 2, 2010, In : India 



Ingredients:
  • 2 green cucumbers
  • Salt and black pepper to taste
  • 2 tablespoons finely chopped spring onion
  • 480 ml (2 cups) yogurt
  • 1'/2 teaspoons roasted cumin seeds (optional)
  • Garnish:
  • 1 tablespoon chopped fresh coriander or mint
Method:
  1. Peel the cucumbers, halve them lengthways and remove the seeds. Cut the cucumbers into small dice, sprinkle with salt and leave for 15 minutes, then drain away liquid and rinse the cucumbers quickly in cold water. Drain well.
  2. Combine with onion, yogurt, lemon juice an...

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Stuffed Bread Rolls

Posted by Kroocrew on Sunday, October 31, 2010, In : India 



Ingredients:
  • Mashed potatoes    1 cup
  • Chopped onion    1/4 cup
  • Chopped green chilli    1
  • Big Bread slices    6
  • Red chilli powder     1/4 tsp.
  • Turmeric powder     1/4 tsp.
  • Garam masala powder 1/4 tsp.
  • Mango powder    1/4 tsp.
  • Dry fenugreek leaves     1 tsp.
  • Salt to taste     
  • Vegetable oil for deep frying     
      
 
      
Method:
  1. Mix mashed potatoes, chopped onion, green chilli, red chilli powder, turmeric powder, garam masala, mango powder, fenugreek leaves and salt. Knead to make a smooth dough.
  2. Divide ...

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Converting Curry leaves to curry powder?

Posted by Kroocrew on Saturday, October 9, 2010, In : India 
The question is based on a misconception that "Curry Powder" is the dried crushed form of the curry leaf. It most definitely isn't. The question comes up onto the site frequently through searches

The curry leaf comes from a specific tree and the leaves are generally used fresh. This has the vaguest similarity to various curry blends but it can't be substituted either way. Curry powder is a blend of various spices. There are many dozens of recipes for different types of curry powder and they a...
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Cauliflower and Lamb Meatball Curry

Posted by Kroocrew on Tuesday, September 28, 2010, In : India 


© All Rights Reserved. Used with kind permission. doufumafia.com

 

Ingredients:
  • 1 egg, beaten
  • 450 gm (1 lb) lean minced lamb
  • 15 gm (1/2 oz) fresh ginger, grated
  • 2 cloves garlic, chopped
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon cumin
  • 1 leaves from 1 sprig of coriander
  • salt
  • 1 small cauliflower, cut into florets
Sauce: 
  • 75 gm ( 2 1/2 oz) ghee
  • 1 small onion, finely chopped
  • cardamom seeds from 2 pods
  • crushed 2 cloves
  • 2.5 cm (1 in) cinnamon stick
  • 15 gm (1/2 oz) fresh ginger, grated
  • 2 cloves garlic, crush...

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Chutney Marinade (beef, lamb, chicken)

Posted by Kroocrew on Sunday, September 12, 2010, In : India 



Ingredients:
  • 1x 8-ounce carton plain yogurt
  • 80 ml (1/3 cup) chutney, (Commercial Chutneys work well in this recipe. If you would like to explore other chutneys, have a look here and be astounded)
  • 2 tablespoons cooking oil
  • cooking oil
  • 1 green onion, sliced
  • 1 1/2 teaspoons curry spice blend of your choice
Method:
  1. Place pork, lamb, or chicken in a plastic bag set into a shallow dish.
  2. For marinade, combine ingredients.
  3. Pour over meat.
  4. Close bag.
  5. Marinate in refrigerator 6 hours or overnight, turning bag occ...

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Idli using Cream of Rice

Posted by Kroocrew on Saturday, August 7, 2010, In : India 




Idli made with Cream of Rice or Idli Rava is arguably a lighter and more delicious product more typical of a home cooked idli rather than the common restaurant idli made with semolina (Sooji). In fact they're both great products and it comes down to a personal preference or possibly material on hand.




Ingredients   

  • 480 ml (2 cup)    Idli rava (cream of rice)
  • 240 ml (1 cup)    Urad dal, white lentil or white dal (whole)
  • 2 tsp    Salt (preferably kosher)
  • ½ tsp    Fenugreek seeds
  • 480 ml (2 cup)  ...

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Toffee Pudding

Posted by Kroocrew on Friday, August 6, 2010, In : India 





Ingredients:
  • 340 gm (12 oz)  bread, cut in squares or triangles
  • 115 gm (4 oz) butter
  • 230 gm (8 oz) Demerara sugar
  • 230 gm (8 oz) golden syrup
  • little milk
Method:
  1. Put the sugar, butter and syrup into a frying pan, and boil until golden brown.
  2. Dip the squares of bread in milk, then put into pan and heat them.
  3. Pile them up on a hot dish and serve  with whipped cream.

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Stuffed Idli

Posted by Kroocrew on Friday, August 6, 2010, In : India 





Ingredients:
  • 2 cup semolina (suji)
  • 1 cup sour curd (dahi)
  • 1/2 tsp salt (namak)
  • 1 tsp mustard seeds (rai)
  • 10-12 curry leaves (kadi patta)
  • 1 tsp bicarb soda or Eno Fruit Salts
  • 2 tsp oil
For Stuffing :
  • 1 cup pea seeds (matar)
  • 1/2 tsp salt (namak)
  • 1/2 tsp red chilly powder (lal mirch)
  • a pinch turmeric powder (haldi)
  • 1/2 tsp coriander powder (dhania)
  • 1 tsp oil

Method:
  1. Mix salt and yogurt in semolina and make a thick batter using water.
  2. Cover it and leave for 1 hour.
  3. Boil potatoes, peel and mash properly.
  4. B...

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Fried Dahl (Spicy Fried Lentil curry)

Posted by Kroocrew on Thursday, August 5, 2010, In : India 








Ingredients:
  • 1/4 cup red lentils
  • 1/4 cup yellow moong dal (Whole green gram )
  • 1/8 cup masoor dal (red gram )
  • 1/8 cup channa dal (chickpeas )
  • 1/4 teaspoon Garam masala powder
  • 3/4 cup onion (finely chopped)
  • 1/3 cup tomatoes (chopped)
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 4 tablespoon ghee
  • salt to taste

Garnish
  • 3-4 hot green chilies
  • 1/2 teaspoon cumin
  • 1/2 teaspoon mustard seed
  • 2/3 teaspoon garlic paste
  • 2/3 teaspoon ginger paste
  • 2 tablespoon coriander (chopped)
  • 1/2 thickly chopped onion


Met...
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Black Bean Burger

Posted by Kroocrew on Thursday, August 5, 2010, In : India 





Ingredients:
For the Patty:
  • Black Beans – 1, 15 oz can, drained and rinsed
  • Olive Oil – 1 tbsp
  • Onions – 1/2 cup, chopped
  • Garlic – 2-3 cloves, chopped
  • Mushrooms – 1/2 cup reconstituted Chinese mushrooms, chopped
  • Bell Pepper/ Capsicum – 1/2 cup, chopped
  • Taco Seasoning – 1 tbsp or to taste
  • Shredded Carrots – 1/2 cup
  • Whole Wheat or Whole Grain Bread – 1 slice
  • Cooked Brown Rice – 1 cup
  • Corn  kernels– 1/2 cup
  • Fresh ground black pepper
  • Salt
  • Pickled mild chillies – (optional)
  • Soy Granules ...

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Mild Curry Masala.

Posted by Kroocrew on Thursday, August 5, 2010, In : India 



This is a very mild Masala and is suitable for addition to most basic food elements. There is no chillie and most of the ingredients are modestly stable. A jar stored out of light and in the cool should retain a satisfactory bouquet for several months. Stored in the freezer it will remain potent indefinitely.



Ingredients:

  • 16 tablespoon coriander seeds
  • 4 1/2 tablespoon white cumin seed
  • 2 tablespoon fennel seeds
  • 2 tablespoon fenugreek seeds
  • 2 pieces cassia bark
  • 2 tablespoon cloves
  • 3 bay leaves ...

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Cholay Bhaturey ( Curried Chick Peas with Fried Bhaturas)

Posted by Kroocrew on Wednesday, August 4, 2010, In : India 





Ingredients:
{Ingredients for Cholay}
  • 1 cup of Chick Peas (Kabuli Chana) (soaked overnight in warm water)
  • 1 Onion (finely chopped)
  • ½" piece of Ginger (Adrak) (grated)
  • 1 teaspoon Garlic Paste
  • 1 Tea Bag (optional - this is to give the black colour)
  • ½ tsp. of Cumin Seeds
  • 2 tsp. of Red Chilli Powder ( to taste)
  • ¼ tsp. of Turmeric Powder
  • 1 tbsp. of Coriander Powder
  • 1 tsp. of Cumin Powder
  • Salt (to taste)
  • 2 tsp. of Chana Masala
  • 2 tsp. of Dry Mango Powder (Aamchoor Powder)
  • 2 tbsp. of Cooking Oil
  • 1/2 cu...

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Indian Mixed Vegetable Pickle

Posted by Kroocrew on Wednesday, August 4, 2010, In : India 





Ingredients:
  • Mixed, finely chopped vegetables - 4 cups
  • Lemons - 6 large
  • Red chilli powder - 1/2 cup
  • Salt to taste (gen requires a large amount)
  • 1/2 cup Oil
  • Mustard seeds - 1/2 tsp.
  • Fenugreek - 1/2 tsp.
  • Cumin seeds - 1/2 tsp.
Method:
  1. Dry roast and powder the fenugreek and cumin.
  2. Wash and scrape the outer skin and dice vegetables into small pieces. Pressure cook vegetables till one whistle, or steam cook until just soft. Allow to cool. Pat dry with toweling to remove any excess moisture.
  3. Mix toget...

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Tamatar Ka Achaar (Tomato Relish)

Posted by Kroocrew on Friday, July 16, 2010, In : India 






Ingredients:
  • Tomatoes - 1 Kg( ~2 1/4 lb)
  • Haldi (turmeric) - 2Tbsp
  • Ginger chopped finely - 25 gm(~1 oz)
  • Red chilli powder - 2 Tbsp
  • Whole dry red chillies - 4
  • Lemon juice - 240 ml (1 Cup)
  • Sugar - 240 ml (1 Cup)
  • Mustard oil - 240 ml (1 Cup)
  • Salt to taste
  • Jeera (cumin seeds) - 2 teaspoons
  • Methi daana (fenugreek seeds) - 1 teaspoon
Method:
  1. Dry roast and coarse grind the cumin and methi.
  2. Clean tomatoes and cut into small pieces.
  3. Chop ginger finely.
  4. Dry roast jeera and methi seeds and grind coarsely.
  5. Heat...

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Cauliflower Carrot Pickle

Posted by Kroocrew on Thursday, July 15, 2010, In : India 





Ingredients:
  • 3 medium carrots peeled
  • 1 medium caulifower stalks removed
  • 120 ml (1/2 cup) salt
  • 180 ml (3/4 cup) red chillie powder (variable)
  • 1 tbsp. turmeric
  • 240 ml (1 cup) lemon juice
  • 240 ml (1 cup) jaggery grated
Method:
  1. Cut carrots lengthwise into four, or six, if very thick. Cut lengths into 4 cm (~1 1/2 in) stubs. Keep aside. Separate cauliflower florets. Break to halves if very big. They should match size of carrot pieces.
  2. Add chilli, salt, turmeric. Toss well. Transfer to a clean dry bowl. Kee...

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Dahi Bhalle (Lentil Dumplings in Yoghurt)

Posted by Kroocrew on Thursday, July 15, 2010, In : India 



Ingredients:
  • Urad Daal washed 250 gm,
  • Water 1 litre
  • 1 Medium sized Onion finely chopped
  • Ginger - chopped into small pieces,
  • Chopped Green coriander 2 Tablespoons
  • Chopped Green chillies x 2
  • Cumin seed, 1/2 tsp dry roasted
  • Salt, 1/2 tsp.,
  • Cooking Soda (Soda-bicarb), 2 pinches
  • Oil for frying
  • Yoghurt, 500 gm

Method:
  1. Soak the Daal in plenty of water and leave it for about 3 to 6 hours or overnight
  2. Drain the water and grind the Daal.
  3. You may need to add water while grinding (Do not add too much of water)
  4. O...

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Tadka Wala Dahi (Seasoned Yoghurt)

Posted by Kroocrew on Thursday, July 15, 2010, In : India 



This is another raita.





Ingredients:
  • 2 Cup Plain Dahi (Yogurt)
  • 1/4th tsp. turmeric powder
  • 1tsp Cumin (jeera) seeds
  • 1 tsp Mustard Seeds
  • salt to taste
  • Red chillie powder to taste
  • Finely chopped coriander leaves.
  • 1/2tbsp oil
Instructions:
  1. Blend the yoghurt with the hand blender lightly.
  2. Take a small fry pan and heat the oil in it.
  3. Add the Mustard Seeds in it to sizzle.
  4. Now add the Cumin Seeds to sizzle.
  5. Once the Mustard Seeds and Cumin Seeds start crackling add the chilli powder
  6. Add the haldi (turmeric)
  7. T...

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Pudina Raita (Mint Raita)

Posted by Kroocrew on Thursday, July 15, 2010, In : India 


Raita is a side dish in Indian cuisine which is made by blending thick yogurt with various fruits, vegetables, and spices. Some people consider raita to be a form of salad, while others use it more like a condiment. There are an assortment of ingredients which can be used in raita, creating dishes which range from almost sweet to intensely spicy.




Ingredients:
  • Green Coriander 1/2 Bunch Finely Chopped
  • Mint 1/2 Bunch Finely Chopped
  • Green Chilli 1 Finely Chopped
  • Yoghurt 750 ml (3 Cups)
  • Jeera (Cumin Se...

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Aloo Ka Raita (Yoghurt with Potatoes)

Posted by Kroocrew on Thursday, July 15, 2010, In : India 




Raita is a side dish in Indian cuisine which is made by blending thick yogurt with various fruits, vegetables, and spices. Some people consider raita to be a form of salad, while others use it more like a condiment. There are an assortment of ingredients which can be used in raita, creating dishes which range from almost sweet to intensely spicy.





Ingredients:
  • 2 medium sized Potatoes
  • 1/4 teaspoon Chilli powder
  • 1/2 teaspoon Chaat Masala (optional)
  • 2 cups Yoghurt
  • 1/4 cup Water
  • 1/4 teaspoon Pepper ...

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Yoghurt (Dahi)

Posted by Kroocrew on Thursday, July 15, 2010, In : India 





Ingredients:
  • 1 litre Milk
  • 1 table spoon curd (yogurt)
Method:
  1. Heat the milk in a heavy sauce pan to 80oC (176oF).
  2. Allow it to cool down  to 40oC (105oF).
  3. In a cup take some of this warm milk and add the yoghurt and stir it well.
  4. Pour the prepared cup into the rest of the warm milk, stir and allow to sit undisturbed.
  5. Place it in a warm place  overnight or for 5-6 hours at least. During the setting period do not move the container at all.
  6. Once it is done transfer the container to refrigerator.
  7. You ca...

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Indian Curry Basic Gravy

Posted by Kroocrew on Thursday, July 15, 2010, In : India 



This gravy may be used for any Indian dish calling for a gravy base. It can be supplemented or modifed easily.




Ingredients:
  • 1 tomato
  • 1onion
  • 4 cloves garlic
  • 1 inch piece ginger
  • 4 dry red chillies ( seeds removed)
  • 120 ml (1/2 cup) Yoghurt
  • Almonds 10
  • Cashews 10
  • 2 tbsp. oil
  • 1/2 tsp. red chilli powder
  • 1/2 tsp. Coriander Powder
  • 1/4 tsp. turmeric powder
  • 3-4 pinches asafoetida
  • 1/4 tsp. garam masala
  • salt
Method:

  1. Take all the dry ingredients  and grind to a powder.
  2. Heat oil in a non stick pan and add the powder and yogh...

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Vegetable Cutlets

Posted by Kroocrew on Wednesday, July 7, 2010, In : India 





Ingredients:
  • Grated boiled potatoes.
  • Chopped coriander
  • Turmeric powder
  • Ginger-Garlic paste
  • Cumin seeds
  • Red chillie powder
  • Broken cashews
  • Coriander powder
  • Salt
  • Bread crumbs
  • Lime
  • All purpose flour
  • Chopped boiled vegetables.

Method:
  1. Place the chopped boiled vegetables in a muslin cloth and exclude any visible moisture by squeezing the contents. It's important to remove excess moisture because the mix will be fried eventually.
  2. To a small amount of hot oil in a pan add the cumin seeds. Saute briefly.
  3. Add the b...

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Indian Curry Gravies: Tricks and Tips.

Posted by Kroocrew on Thursday, June 24, 2010, In : India 




How to thicken curry gravy?
How to extend curry gravy?


How to thicken curry gravy?
Ground onions and coriander powder are key

In Chinese cooking a slurry of corn starch and water is used as a thickener. In American cooking,  flour is the most common item used as a thickener. The secret of thick curry gravy in India is ground onions and the dried coriander seed powder. Coriander powder acts like an emulsifier keeping the onion particles suspended in gravy. In tomato based curries, ground tomatoe...
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Selection of Prepared Daals.

Posted by Kroocrew on Tuesday, June 22, 2010, In : India 


CC license

Pulse
is a collective term for the edible seeds of beans, peas and lentils.


Gram
- an Indian term that most commonly indicates the whole unpeeled form of dried beans, peas and lentils, but loosely used and sometimes refers to the peeled and split form.


Dal
- [Dhall] - an Indian term that most commonly indicates the peeled and split form of dried beans, peas and lentils, but loosely used and sometimes refers to the whole form. Dal is also the word for a finished dish of cooked dal, particularly...

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Tandoori Prawns

Posted by Kroocrew on Friday, June 11, 2010, In : India 





Ingredients:
  • King prawns (de-veined and cleaned): 250 gm
Marinade:
  • Yogurt: two tbsp
  • Ginger paste: one tbsp
  • Garlic paste: one tbsp
  • Lime juice: one tbsp
  • Kashmiri chilli powder: one tsp
  • Tandoori masala: one tbsp
  • Salt (as preferred)
  • Wooden skewers (soaked in water 30 minutes before grilling): 6 to 8
  • Oil: to grease the grill
  • Fresh lime.
Method:
  1. Mix all the ingredients together and marinate the prawns. Keep aside for 10 minutes
  2. Thread on the skewers (about six on each), oil the grill and when hot, place the pr...

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Indian Mint, Coriander and Yogurt Chutney

Posted by Kroocrew on Friday, June 11, 2010, In : India 





Ingredients:
  • 360 ml (1 1/2 cups) mint leaves (1 big bunch)
  • 240 ml (1 cup) coriander/cilantro leaves (1 bunch)
  • Yogurt. 3 Tbsp
  • 1 green chili
  • 1 tbsp tamarind purée
  • 1 tsp kosher salt
  • 1 to 2 tsp sugar

Method:
  1. To prepare the mint and cilantro, remove any tough stems and then wash.
  2. Remove the excess water from the herbs by shaking and draining.
  3. Place the mint and coriander into a food processor, along with the tamarind purée, salt and sugar.
  4. Pulse until roughly chopped up, leaving some texture.
  5. You can also...

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Makai Kari (Corn Curry)

Posted by Kroocrew on Saturday, June 5, 2010, In : India 






Ingredients
  • 2 tablespoon cashew nut pieces; broken
  • 1 tablespoon peanuts; roasted, skinless
  • 1 tablespoon coconut flakes; unsweetened
  • 1 teaspoon white poppy seeds
  • 1 medium onion
  • 1 ginger piece; fresh 1/4
  • 2 large garlic cloves
  • 1 green chilli pepper; deseeded if desired
  • 3 tablespoon vegetable oil
  • 1/2 teaspoon black mustard seeds
  • 8 dried curry leaves; up to 10
  • 1 teaspoon white sesame seeds
  • 1 medium tomato
  • 1/4 teaspoon coriander seeds; ground
  • 1/4 teaspoon cumin seeds; ground
  • 1/2 teaspoon black pepp...

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Ragda Patties (Pattice)

Posted by Kroocrew on Sunday, May 30, 2010, In : India 






Ingredients:
For the Ragda:
  • White Vatana (Whole Dried White Peas) – 2 cups
  • Water – 6 cups
  • Salt to taste
  • Oil – 2 tbsp
  • Mustard Seeds – 1/2 tsp
  • Cumin Seeds – 1/2 tsp
  • Crushed Peanuts – 2 tbsp
  • Sesame Seeds – 1 tbsp
  • Asafoetida – 1/8 tsp
  • Turmeric Powder -1/4 tsp
  • Curry Leaves – few
  • Ginger – 2 tsp, minced
  • Garlic – 3 large cloves, minced
  • Green Chillies – to taste, minced
  • Onions – 1 cup, finely chopped
  • Tomato – 1 large, chopped
  • Rasam Powder – 1 tsp
  • Coriander Powder – 1 tsp
  • Cumin Powder – ...

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Dahi Sev Puri or Sev Fuchka (a savoury appetiser)

Posted by Kroocrew on Saturday, May 29, 2010, In : India 





Ingredients:
  • Pani Puri/Fuchka  1 packet or make as described in Fuchka
  • Potato  1 medium (boiled, peeled and diced)
  • Garbanzo Beans  1/4 cup (canned variety is fine)
  • Onion  1/4 medium (finely chopped)
  • Tomato  1/4 medium, optional (finely chopped)
  • Cilantro  5 sprigs (finely chopped)
  • Yogurt  1/2 cup (well beaten)
  • Chaat Masala  to taste
  • Salt  to taste
  • Red Chili Powder
  • Mint Chutney
  • Tamarind Chutney
  • Fine (Thin) Sev  1/2 cup


Method:
  1. Punch a small hole on top of each of the pani puris and place them on the final se...

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Spicy Sev (Namkeen)

Posted by Kroocrew on Saturday, May 29, 2010, In : India 







Sev is a crispy snack food. Made with a flour and seasoned with spices then deep fried until crisp. It's a process that can be varied with flavourant ingredients any way you wish. Great with a beer; tossed on the top of a salad; used as a contrasting texture for soups and wet foods.




Sev is a crispy snack food. Made with a flour and seasoned with spices then deep fried until crisp. It's a process that can be varied with flavourant ingredients any way you wish. Great with a beer; tossed on th...

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Potato Paneer Tots (Aloo Chat)

Posted by Kroocrew on Saturday, May 29, 2010, In : India 






Ingredients:
  • 2 medium sized potatoes
  • 1 cup mashed paneer, Farmer's cheese, cottage cheese or a medium fat soft cheese
  • 1 teaspoon salt, (variable)
  • 1 finely chopped Thai or milder chillie or 1/2 tsp chillie powder
  • 1/4 teaspoon fresh ground black pepper

For batter:
  • 3 tablespoon all purpose flour (maida, plain flour)
  • 5 tablespoons water

  • Oil for frying.

Method:
  1. Mix the flour with water and blend into a very smooth batter.
  2. Grate the uncooked potatoes .
  3. Dice the  chillie finely.
  4. Add the potatoes to boiling wate...

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Curried Yam (Jimikand Ka Saag)

Posted by Kroocrew on Saturday, April 3, 2010, In : India 

CC license



Ingredients :
  • 250 gms yam (jimikand)
  • Oil to deep fry
  • 5-6 cloves garlic (lahsun)
  • 2-3 whole red chillies
  • A few sprigs coriander (dhaniya) leaves
  • 1 tbsp coriander seeds
  • Turmeric (haldi) powder
  • 1 tsp cumin (jeera) seeds
  • Salt to taste
Method:
  1. Cut yam into big pieces and boil till tender.
  2. Remove, drain, and cut into medium-thick slices.
  3. Heat sufficient oil in a kadai (wok) and deep fry till golden crisp.
  4. Peel and wash garlic. Remove stems of red chillies.
  5. Clean, wash, and chop coriander leaves.
  6. Grin...

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Curried Squash

Posted by Kroocrew on Saturday, March 27, 2010, In : India 

CC license



An great filling for fuchka.

Ingredients:
  • 1 tablespoons mango powder
  • 4 tablespoons sugar
  • 2 tablespoons chopped cilantro
  • 1 litre (4 cups) of sliced squash
  • 3 tablespoon oil
  • 1/8 teaspoon asafetida (hing)
  • 1 teaspoon cumin seed
  • 1/2 teaspoon fenugreek seeds
  • 1 tablespoon coriander powder
  • 1 tablespoon coarsely ground funnel seed
  • 1/2 teaspoon turmeric
  • 1 teaspoon chillie powder  adjust to taste
  • 1/2 teaspoon paprika
  • 1 teaspoon salt
  • 4 whole red chillie
  • 1 tablespoon shredded ginger
  • 1 tablespoon lemon juice

M...
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Garlic Ginger Paste

Posted by Kroocrew on Monday, March 1, 2010, In : India 

All Rights Reserved


Ingredients:
  • 115 gm (4 oz) garlic, chopped
  • 115 gm (4 oz) fresh ginger, chopped
  • 1 tablespoon olive oil.

Method:
  1. In a food processor or with pestle and mortar, combine the garlic and ginger. Adding small amounts of olive oil to facilitate the blending and homogenise after each addition, until it makes a smooth paste.
Refrigerate maximum of 10 days.
Freeze indefinitely.

Please don't use this to make an oil infusion for long term storage. This is an unsafe process with albeit a very low possibility o...

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Keema ke Kofte (Meatball Curry)

Posted by Kroocrew on Thursday, February 18, 2010, In : India 







Ingredients:


Mix together for the meat balls
  • 2 cups minced mutton/lamb
  • 1 tsp garlic-ginger paste
  • 1 tsp salt
  • 1/4 tsp powdered black pepper
Gravy
  • 1 Tbsp ginger chopped
  • 1Tbsp garlic finely chopped
  • 3 cups onions-roughly chopped and ground with ginger-garlic
  • 1/4 cup cooking oil
  • 1 Tbsp cumin seeds
  • 2 bay leaves
  • 1/2 tsp garam masala
  • 1 Tbsp salt or to taste
  • 1/2 tsp turmeric
  • 2 Tbsp coriander seeds-powdered
  • 1/2 tsp chilli powder
  • 2 cups tomatoes-finely chopped coriander leaves and cream for garnish

Method:
  1. Shape the...

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Unnakaya (Banana Flambe Fritters)

Posted by Kroocrew on Tuesday, February 16, 2010, In : India 


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Ingredients:

  • 1 Kerala banana
  • 1 tablespoon grated coconut
  • 1 teaspoon sugar
  • 2 g kismis (sultanas)
  • 2 g cashew nuts
  • 10 ml ghee
  • Ghee  for frying
  • mango slices

Method:

  1. Steam the banana till tender. Mash it to a fine paste.
  2. Heat frying pan. Add ghee, cashew nut, kismis, grated coconut and sugar.
  3. Sauté on a low heat till it turns slightly brown. Keep aside.
  4. Take a little of the banana paste in the palm, flatten it, stuff it with grated coconut mixture and roll into elongated shape , then deep fry in ghee. ...

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Naadan Thaaravu (Roast Duck)

Posted by Kroocrew on Tuesday, February 16, 2010, In : India 

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Ingredients:

  • 1 kg duck , cut into 8 pieces
  • 2 tablespoon coriander powder
  • 2 tablespoon red chilly powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala powder
  • 200 g small onion / sambar onion / shallots, sliced
  • 3 tomatoes, sliced
  • 40 g ginger - garlic paste
  • 6 green chillies, slit lengthwise
  • 2 springs curry leaves
  • 100 ml coconut oil
  • 1 1/2 cup water
  • 200 ml coconut milk
  • Salt to taste

For Varutharacha Masala:
  1. 2 cups grated coconut
  2. 50 g small onion / sambar onion / shallots
  3. 3 stick cinnamon
  4. 5 cloves
  5. 10 g black p...

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Vegetable Patua

Posted by Kroocrew on Wednesday, February 10, 2010, In : India 

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If we are lucky enough to enjoy the human achievements in food creativity, we must remember the unlucky, the hungry.



Ingredients:
  • 1 cup of Eggplant - diced into small pieces
  • 1 cup of cleaned/peeled red potatoes - diced
  • 1/4 cup beans cut into small pieces
  • 1/2 cup raw banana - cut into small pieces
  • 1/4 cup radish cut into small pieces
  • 2-3 cups of fresh spinach - washed, cleaned and cut into large pieces
  • 1 tsp Mustard seeds
  • 1/4 tsp Cumin seeds
  • 1/4 tsp poppy seeds
  • 1-2 green chillies (to taste)
  • 2-3 cloves ...

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Northern Indian Aromatic Squash

Posted by Kroocrew on Saturday, February 6, 2010, In : India 



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This flavoursome dish is generally served with puri and kachori (puri stuffed with urad dal).

 Ingredients:

  • 1 tablespoons mango powder (amchoor) 4 tablespoons sugar (cheeni)
  • 2 tablespoons chopped cilantro (hara dhania)
  • 4 cups of sliced squash (kadoo)
  • 3 tablespoon oil
  • 1/8 teaspoon asafetida (hing)
  • 1 teaspoon cumin seed (jeera)
  • 1/2 teaspoon fenugreek seeds (dana mathi)
  • 1 tablespoon coriander powder (dhania)
  • 1 tablespoon coarsely ground funnel seed (saunf)
  • 1/2 teaspoon turmeric (haldi)
  • 1 teaspoon chili p...

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Indian Onion-Coconut Chutney

Posted by Kroocrew on Thursday, January 28, 2010, In : India 





Ingredients:

  • 1 cup onion
  • 3/4 cup fresh coconut
  • 1 tsp coriander seeds
  • 6-7 red chillies
  • 1 tsp jaggery or palm sugar
  • 1/2 tsp tamarind extract
  • 1″ ginger
  • Oil
  • Salt


Method:

  1. Heat oil and add coriander seeds. Fry for a minute.
  2. Add red chillies, onion and fry till onions are translucent.
  3. Add coconut and fry for few minutes.
  4. Mix with other ingredients and homogenise to a smooth paste (add a minimal amount of water to help in preparation).


(Click the image above
to view the
Indian Chutney Recipes)

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Papadam making

Posted by Kroocrew on Tuesday, January 26, 2010, In : India 

© 2010 chanlilian.net. Used with kind permission.

Papad making is a laborious and tedious process which traditionally involved many people for the labour force required for one production household. Generally women made the papad but there was a place for men in the production. It seems that it became quite a social process as well and children were included which produced some innovative variations.
Households that had few women tended to recruit others of the same situation and it became a ...
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Preparing Ground Curry Spices

Posted by Kroocrew on Tuesday, January 26, 2010, In : India 

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To toast spices on the stove top, place them in a dry, heavy-bottomed pan and cook them briefly (5 to 7 minutes) over low heat, stirring occasionally, until they darken and begin to release their aromas.
Heated mustard seeds will begin to pop, and may jump out of the pan, so have a lid ready.

Oven toasting takes somewhat longer;
Spread the ingredients on a dry cookie sheet and place in an oven preheated to 200 F stir every five minutes or so.
Grind toasted ingredients to a powder with a morta...

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Cauliflower And Meatball Curry (फूलगोभी और मसालेदार मीटबॉल करी)

Posted by Kroocrew on Tuesday, January 26, 2010, In : India 





 


Ingredients:

Meat and cauliflower:
1 egg, beaten 
450 gm (~1lb.)lean mince (lamb) 
15 gm (~1/2 oz.) fresh ginger, grated 
2 cloves garlic, chopped 
1/2 teaspoon garam masala 
1/2 teaspoon cumin 
leaves from 1 sprig of  coriander 
salt 
1 small cauliflower, cut into florets

Sauce:
75 gm ghee 
1 small onion, finely chopped 
1 cardamom seeds from 2 pods 
1 crushed 
2 cloves 
2 1/2 cm (~1in) cinnamon stick 
15 gm (~1/2 oz.)fresh ginger, grated 
2 cloves garlic, crushed 
1/2 teaspoon turmeric 
1 teaspoon chilli powd...

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Indian Chutney Recipe List

Posted by Kroocrew on Wednesday, January 20, 2010, In : India 


 

(The small "thumbnail" images at the end of each chutney recipe will return you back to this list when clicked)
 


Indian Amla Ki (Gooseberry) Chutney
Indian Apricot Chutney
Indian Banana Chutney
Indian Coconut Chutney
Indian Coriander, Mint and Yogurt Chutney
Indian Date Chutney
Indian Garlic Chutney
Indian Guava Chutney
Indian Hari (Cilantro) Chutney
Indian Kashmir Chutney
Indian Lemon Chutney
Indian Mango Chutney
Indian Mint (Pudina) Chutney
Indian Mint And Mango Chutney
Indian Mint Chutney With Tamarind
I...
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Indian Amla Ki Chutney

Posted by Kroocrew on Wednesday, January 20, 2010, In : India 




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Ingredients:


  • 200 gms (7 oz) Green Coriander (Cilantro)
  • 250 gms (9 oz) Amla (Indian Gooseberries)
  • 100 gms ( 3 1/2 oz) Green Chillies
  • 1 small Ginger
  • 1 tsp Salt

Method :
  1. Clean and wash the coriander.
  2. Chop the amla into small pieces and remove the seed.
  3. Chop green chillies and ginger.
  4. Put all the ingredients in a mixer and make it into a fine paste.


 Prepare and use freshly.

 


 


 


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Indian Sonth Chutney

Posted by Kroocrew on Wednesday, January 20, 2010, In : India 




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Ingredients:
    
  • 120 grams whole Amchoor (dry mango pieces)
  • 250 grams Gur (Jaggery)
  • 1 teaspoon Red chili pepper (Lal Mirchi)
  • 3 teaspoons Salt (Namak)
  • 1 teaspoon ground spices
  • 1 1/2 teaspoons dry Ginger powder
  • 1 teaspoon Black Salt (Kala namak)
  • 1 teaspoon white Cumin seed powder

Method:
  1. Soak the amchoor overnight in 4 cups of water.
  2. Boil in the same water in which it was soaked on low fire until tender.
  3. Pass through a sieve, add a little water every now and then till it is of pouring consistency...

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Indian Lemon Chutney

Posted by Kroocrew on Wednesday, January 20, 2010, In : India 




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Ingredients:
    
  • 1/2 kg (1 lb)Lemons (Nimbu)
  • 250 grams (1/2 lb) Sugar (Cheeni) (2 cups heaped)
  • 1 teaspoon Red chili pepper (Lal Mirchi)
  • 2 tablespoons Salt (Namak)
  • 1/4 teaspoon ground big Cardamoms (Elaichi Moti)
  • 1/8 teaspoon ground Cloves (Lavang)

Method:
  1. Wash the lemons and wipe with a cloth.
  2. Squeeze out the juice and add salt to it.
  3. Cut long strips of lemon skins and soak in the juice and put in a jar.
  4. Put the jar in the sun for 6 days and shake it every other day till the lemon skins are tend...

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South Indian Chutney

Posted by Kroocrew on Wednesday, January 20, 2010, In : India 





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Ingredients:
  • 120 grams (4 1/4 oz) Channa dal (Chickpeas)
  • 4 teaspoons Ghee
  • 10 Green Chillies (Hari Mirch)
  • 1 Coconut (Narial), fresh
  • 2 teaspoons Whole mustard

Method:

  1. Fry dal and green chillies until light brown.
  2. Grind coconut, fried dal and green chillies finely.
  3. Add salt and fried whole mustard in 2 teaspoons of ghee.
  4. Serve with Dosa. (Sufficient for 12 to 14 persons).
Prepare freshly.



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Indian Apricot Chutney

Posted by Kroocrew on Wednesday, January 20, 2010, In : India 




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Ingredients:
  • 360 gms (13 oz) Apricots (Khumani)
  • 240 ml (1 cup) Vinegar (Sirka)
  • 480 ml (2 cups) Water
  • 2 tsp Salt (Namak)
  • 1/2 level tsp Red chili pepper (Lal Mirchi)
  • 2 big Cardamom (Elaichi Moti), crushed
  • 1/4 kg (9 oz) Sugar (Cheeni)
  • 2 tea-spoons long strips of ginger
  • 1 clove garlic, chopped
  • 4 tea-spoons raisins
  • 8 blanched almonds

Method:
  1. Put apricots in boiling water till soft..
  2. Peel and mash the apricots
  3. Strain the pulp and wash the stones of apricots with one cup of water.
  4. Cook apricot pulp, gi...

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Indian Mango Chutney

Posted by Kroocrew on Wednesday, January 20, 2010, In : India 



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Ingredients:
    
  • 1/2 kg (~1lb) Green Mangoes (Aam)
  • 240 ml (1 cup) Vinegar (Sirka)
  • 120 ml (1/2 cup) Water
  • 1 teaspoon Red chilli pepper (Lal Mirchi)
  • 400-425 grams (~14 oz) Sugar (Cheeni) (2 1/2 heaped cup)
  • 4 teaspoons Salt (Namak)
  • 2 tsps long strips of Ginger (Adrak)
  • 2 cloves Garlic (Lasun)
  • 3/4 teaspoon big Cardamom (Elaichi Moti) powder
  • 60 grams (~2 oz) Raisins (Kishmish) (4 tsps)
Method:
  1. Wash the mangoes and dry them.
  2. Peel and cut mangoes into very thin and long slices removing the stones.
  3. Chop...

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Indian Spicy Carrot Chutney

Posted by Kroocrew on Wednesday, January 20, 2010, In : India 





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Ingredients:
    
  • 1/2 kilo (~1 lb) Carrot (Gajar)
  • 15 grams (~1/2 oz) Red chili pepper (Lal Mirchi) (1/2 tsp)
  • 30 grams (~1 oz) fresh Ginger (Adrak) (2 tsps long strips)
  • 2 cloves Garlic (Lasun)
  • 8 blanched Almonds (Badam), slit into halves
  • 60 grams (~2 oz) Raisins (Kishmish) (4 tsps)
  • 4 teaspoons Salt (Namak)
  • 360 grams (~13 oz) Sugar (Cheeni) (2 cups)
  • 3/4 teaspoon crushed Cardamoms (Elaichi Moti)
  • 360 ml (1 1/2 cups) Vinegar (Sirka)
  • 240 ml (1 cup) Water

Method:
  1. Scrape and grate the carrots, chop ga...

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Indian Banana Chutney

Posted by Kroocrew on Wednesday, January 20, 2010, In : India 





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Ingredients:

    
  • 6 Bananas (Kela), ripe
  • 3/4 cup Vinegar (Sirka)
  • 3 teaspoons Salt (Namak)
  • 1/8 teaspoon of Cinnamon (Dalchini) powder
  • 2 ground Cloves (Lavang)
  • 2 big cardamoms (Elaichi Moti)
  • 1/2 teaspoon Red chili pepper (Lal Mirchi)
  • 1 1/2 cups of Sugar (Cheeni)
  • 4 teaspoons Raisins (Kishmish)
  • 4 teaspoons blanched Almond (Badam)

Method:
  1. Peel and chop bananas.
  2. Cook with vinegar to a pulp and then stir in sugar until it dissolves.
  3. Remove from the heat, mix raisins, halved almonds, salt, chili powder ...

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Indian Mint (Pudina) Chutney

Posted by Kroocrew on Wednesday, January 20, 2010, In : India 




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Ingredients:

    

  • 1 bunch fresh mint leaves
  • 2 green chillies
  • 1 tbsp tamarind pulp
  • Salt To Taste
  • little water

Method :

  1. To make tamarind pulp soak little tamarind in water and keep aside for 2 hours.
  2. Then strain the mixture in a bowl with the help of a spoon. To make tamarind juice add little water to the pulp.
  3. Wash the mint leaves well.
  4. Grind it to a smooth paste with green chillies, salt and tamarind juice.
  5. You can add water if the mixture is thick.

Prepare freshly.




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Indian Spicy Pineapple Chutney

Posted by Kroocrew on Wednesday, January 20, 2010, In : India 








Ingredients:
    
  • 240 ml (1 cup) of long strips of Pineapple (Ananas), fresh
  • 1 clove Garlic (Lasun), finely chopped
  • 8 Dates (Khajoor) cut into thin and long strips
  • 2 teaspoons Salt (Namak)
  • 1/2 teaspoon red chillie  (Lal Mirchi)
  • 1/4 teaspoon big Cardamoms (Elaichi Moti), ground
  • 1 teaspoon Caramel syrup
  • 3 teaspoons Raisins (Kishmish)
  • 180 ml (3/4 cup) Vinegar (Sirka)
  • 240 ml (1 cup) Sugar (Cheeni)
  • 240 ml (1 cup) Water

Method:
  1. Cook pineapple, garlic and dates with water on a low fire till tender and ...

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Indian Mint And Mango Chutney

Posted by Kroocrew on Wednesday, January 20, 2010, In : India 




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Ingredients:
  
  • handful of Mint Leaves (Pudina Leaves)
  • 1 Onion (Pyaj) medium
  • 4 Green Chillies (Hari Mirch)
  • Salt (Namak) to taste
  • 180 grams fresh Raw Mangoes (Aam)

Method:
  1. Peel the mangoes and remove their stones.
  2. Grind the mint leaves, chopped onion, green chillies and mango pulp together into a fine paste.
  3. Mix with salt.
Use freshly prepared



 

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Indian Strawberry and Raspberry Chutney

Posted by Kroocrew on Wednesday, January 20, 2010, In : India 




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Ingredients:

    
250 grams (~9 oz) Strawberries 
250 grams (~9 oz)Raspberries with shells 
360 ml (1 1/2) cups Water 
1/2 teaspoon Red chili pepper (Lal Mirchi) 
420 ml (1 3/4 cups) Sugar (Cheeni) 
2 big Cardamoms (Elaichi Moti) 
3 teaspoons Salt (Namak) 
2 cloves Garlic (Lasun), chopped 
2 teaspoons long strips of Ginger (Adrak) 
4 teaspoons Raisins (Kishmish) 
6 Almonds (Badam), blanched 
8 Dates (Khajoor), long strips 
240 ml (1 cup) Vinegar (Sirka) 

Method:
Remove the shells of raspberries.
Wash and co...

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Indian Mint Chutney With Tamarind

Posted by Kroocrew on Wednesday, January 20, 2010, In : India 




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Ingredients:

  • handful of Mint Leaves (Pudina Leaves)
  • 2 Green Chillies (Hari Mirch)
  • 1/4 cup Tamarind (Imli)
  • Salt (Namak) to taste

Method:

  1. Grind the green chillies and mint leaves into a fine paste.
  2. Soak tamarind for 15 minutes in 1/2 cup of hot water and then pass through a sieve.
  3. Mix the tamarind pulp and salt with the ground paste.
This should be eaten on the same day of preparation. Flavour wise it doesn't store well but is exceptionally tasty on the day of preparation.

 



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Indian Sweet Fruit Chutney

Posted by Kroocrew on Wednesday, January 20, 2010, In : India 



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Ingredients:

    
  • 120 grams whole Amchoor (dry mango slices)
  • 4 teacups Water
  • 180 to 200 grams Sugar (Cheeni) (1 1/4 or 1 1/2 cup)
  • 1/2 teaspoon ground spices
  • 1/2 teaspoon Black Salt (Kala namak)
  • 1 teaspoon white Cumin powder
  • Salt (Namak) to taste
  • 2 teaspoons Red chili pepper (Lal Mirchi)
  • 1 teaspoon dry Ginger (Adrak) powder
  • 60 grams fresh Ginger (Adrak), sliced (2 tsps)
  • 4 Bananas (Kela)
  • 4tsps Raisins (Kishmish)

Method:
  1. Soak the whole amchoor in water overnight.
  2. Cook it in the same water until te...

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Indian Onion Chutney

Posted by Kroocrew on Wednesday, January 20, 2010, In : India 



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Ingredients:

    

  • 1 cup peeled onions
  • 6 -7 flakes of garlic
  • 2 tbs channa daal (Bengal Gram)
  • 5 red chilies or as per taste
  • Salt As Per Taste
  • 1tsp mustard seeds
  • curry Leaves
  • little tamarind (Imli)

Method :

  1. Heat oil, fry chillies, daal, garlic and the onions, until golden brown.
  2. Grind with tamarind and salt.
  3. Splutter mustard seeds and curry leaves, in oil and pour on top.
  4. Serve with paratha or puri.
Store refrigerated maximum of 14 days. Some risk of botulism on storage.


  


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Indian Garlic Chutney

Posted by Kroocrew on Wednesday, January 20, 2010, In : India 




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Ingredients:

    

  • 4 garlic pods
  • 20 red chillies, roasted
  • 2 cups grated coconut
  • 4 tsp oil
  • a little tamarind
  • Salt To Taste

Method :
  1. Sauté the garlic, coconut in oil.
  2. Make tamarind pulp by soaking tamarind in some water for 2 hours and then straining.
  3. Then grind the saute mixture with roasted red chillies and tamarind pulp.
  4. Add the garlic and salt and grind once again to a smooth paste.
  5. Store refrigerated maximum of 14 days.



 

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Indian Tomato Chutney

Posted by Kroocrew on Wednesday, January 20, 2010, In : India 




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Ingredients:
    

  • 6 to 8 large cloves garlic finely chopped
  • 1/4 cup spring onion whites chopped
  • 1 tbsp finely chopped spring onion greens
  • 2 dry red chilies, soaked
  • 1 cup tomatoes, finely chopped
  • 1 tbsp finely chopped coriander
  • 1 tsp oil
  • Salt To Taste

Method:

  1. Drain the soaked chillies and chop them finely.
  2. Heat the oil, add the onions and garlic and sauté over a slow flame for 4 to 5 minutes till they are lightly brown.
  3. Add the chillies and salt and sauté again.
  4. Add the tomatoes and cook for 10 t...

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Indian Guava Chutney

Posted by Kroocrew on Wednesday, January 20, 2010, In : India 



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Ingredients:
    
  • 250 grams Guava (Amrood)
  • 1 cup Vinegar (Sirka)
  • 2 cups Water
  • 1 level teaspoon Red chili pepper (Lal Mirchi)
  • 2 big Cardamoms (Elaichi Moti)
  • 180 grams Sugar (Cheeni) (1 1/4 cup)
  • 2 level teaspoons Salt (Namak)
  • 2 tsps Ginger (Adrak), cut into thin long strips
  • 2 cloves Garlic (Lasun)
  • 1 teaspoon Raisins (Kishmish)
  • 10 blanched Almonds (Badam)

Method:
  1. Peel the guavas, cut each into four pieces and remove the seeds.
  2. Cut into thin slices and cook with ginger, garlic and water.
  3. Add sugar, ...

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Indian Pumpkin Chutney

Posted by Kroocrew on Wednesday, January 20, 2010, In : India 




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Ingredients:
    
  • 250 grams Bottlegourd (Lauki)
  • 1 cup Vinegar (Sirka)
  • 1 1/2 cups Water
  • 1/2 teaspoon Red chili pepper (Lal Mirchi)
  • 2 big Cardamoms (Elaichi Moti)
  • 1 1/2 cups Sugar (Cheeni) (heaped)
  • 2 teaspoons long strips of Ginger (Adrak)
  • 2 cloves Garlic (Lasun), chopped
  • 4 teaspoons Raisins (Kishmish)
  • 6 Almonds (Badam), blanched
  • 8 Dates (Khajoor), stoned
  • 3 teaspoons Salt (Namak)

Method:
  1. Scrape the pumpkin and grate it.
  2. Cook in water with garlic, ginger, dates till tender and dry.
  3. Add vinegar, sug...

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Indian Tomato Garlic Chutney

Posted by Kroocrew on Wednesday, January 20, 2010, In : India 




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Ingredients:
    
  • 1 kg Tomatoes (Tamatar)
  • 1 teaspoon Red chili pepper (Lal Mirchi)
  • 30 grams fresh Ginger (Adrak) (2 tsps long strips)
  • 2 cloves Garlic (Lasun), chopped
  • 60 grams Raisins (Kishmish) (4 tsps)
  • 2 teaspoons Salt (Namak)
  • 1 Onion (Pyaj)
  • 240 grams Sugar (Cheeni) (1 1/22 cup)
  • 3/4 teaspoon crushed big Cardamoms (Elaichi Moti)
  • 1 1/2 cups Vinegar (Sirka)
  • 10 blanched Almond (Badam)

Method:
  1. Put the tomatoes in boiling water for 5 minutes.
  2. Take out from the water, wipe and remove their skins and...

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Indian Peanut Chutney

Posted by Kroocrew on Wednesday, January 20, 2010, In : India 




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Ingredients:
  • 120 ml (1/2 cup) peanuts
  • 3-4 green chilies
  • few coriander leaves
  • 1 tsp cumin powder
  • Salt To Taste
  • sugar or jaggery as per taste

Method :

  1. Soak peanuts in little water for half an hour. Shell them and keep aside.
  2. Chop the green chilies. Blend the peanuts and chilies.
  3. Add salt, sugar or jaggery and cumin powder and mix again.
  4. When serving add lemon juice.



Continue reading ...
 

Indian Date Chutney

Posted by Kroocrew on Wednesday, January 20, 2010, In : India 




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Ingredients:
    
  • 1/2 kg (~1 lb) Dates (Khajoor)
  • 2 teaspoon fresh Ginger (Adrak), cut into thin long strips
  • 4 teaspoons Salt (Namak) (level)
  • 1 cup Sugar (Cheeni)
  • 6 teaspoons Raisins (Kishmish)
  • 360-480 ml (1 1/2 cups to 2 cups) Vinegar (Sirka)
  • 60 ml (1/4 cup) blanched Almonds (Badam)
  • 2 Cloves (Lavang)
  • 2 big Cardamoms (Elaichi Moti)
  • 1/4 teaspoon ground Cinnamon (Dalchini)
  • 1/4 teaspoon Red chili pepper (Lal Mirchi)

Method:
  1. Stone the dates and cut them in halves.
  2. Put dates, ginger, ground spices, s...

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Indian Chicken Burger

Posted by Kroocrew on Sunday, January 10, 2010, In : India 





Ingredients:

  • 1/2 kg (1 lb) ground chicken.
  • 2 tsp crushed whole black pepper or black pepper powder
  • 2 tsp turmeric
  • 240 ml (1 cup) cilantro
  • 2 tsp red chilli powder or as per taste
  • 1/4 to 1/2 tsp garam masala
  • 2.5 cm 1 inch ginger (2.5 cm{1 inch} length and 1 cm {1/2 inch} width)
  • 6 large garlic cloves
  • 1 egg
  • 2 tbsp oil
  • salt
  • 6 burger buns
  • For dressing:- Mayonnaise, spinach and lettuce, beetroot, red onion, mushroom condiment, shallots condiment


Method:

  1. Put ground chicken in microwave for 3 minutes or until the ...

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Vegetable Biryani

Posted by Kroocrew on Friday, January 8, 2010, In : India 




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Ingredients:

For the rice
 
 3 cups cooked long grained rice
 ½ tsp saffron (kesar)
 2 tbsp milk
 4 tbsp finely chopped mint (phudina) leaves
 Salt to taste
 
For the gravy
 
 240 ml (1 cup) mixed boiled vegetables (cauliflower florets, peas, french beans)
 2 bayleaves (tejpatta)
 4 peppercorns
 4 cloves (laung / lavang)
 480 ml (2 cups) chopped tomatoes
 1 tsp chilli powder
 1 tsp coriander-cumin seeds (dhania-jeera) powder
 ¼ tsp asafoetida (hing)
 ¼ tsp nutmeg (jaiphal) powder
 ¼ cup toma...
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Curry Spice Blends (Masala)

Posted by Kroocrew on Friday, January 1, 2010, In : India 




Most masalas, if not all, don't store well. Some for as little as a few days. You can increase the storage time of some by placing the powder blends into well sealed, dry glass jars and storing these in the freezer. This may extend the potency for up to 6 months.

Ideally, as Indian cooks do, prepare the masala just before use in a quantity enough to complete the complete food recipe. Then again this is another real world and it takes time. A limited commodity!

One tip/trick is to mix the who...

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Curry Gravy Base Recipe

Posted by Kroocrew on Friday, January 1, 2010, In : India 


Ingredients:

  • 240 ml (1/2 pt)  Ghee OR Vegetable Oil
  • 75 ml (5 Tbsp) *Garlic Puree
  • 60 ml (4 Tbsp) *Ginger Puree
  • 1200 ml (2 1/2 pt) *Onion Puree
  • 680 gm (1 1/2 lb) Canned Tomatoes and Juices
  • 90 ml (6 Tbsp) Tomato Paste
  • 3 tsp Salt
  • 2 Tbsp Sugar
  • 60 ml (4 Tbsp) Masala Mild Curry Powder
  • 2 Tbsp Paprika
  • 1 1/2 Tbsp Turmeric
*The Onion, Garlic and Ginger Puree recipes are listed at the bottom (following) this recipe.

Method:

  1. Mix the Masala Mild Curry Powder, Paprika and Turmeric with water to make a paste the consisten...

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Samosa

Posted by Kroocrew on Wednesday, December 30, 2009, In : India 




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Makes 8 samosas.

 
Ingredients:

Dough:
120 ml (1/2 cup) all purpose flour
1/2 Tbsp sooji (semolina flour)
1/4 tsp salt
1 1/2 Tbsp oil
1/4 cup minus 2 tablespoon lukewarm water


Filling:

3 large boiled potatoes, peeled and chopped into very small cubes
1/2 tsp cumin seeds
2 chopped green chillies
1 tsp coriander powder
1/4 tsp garam masala
1 tsp amchur (mango powder)
1 tsp salt
2 Tbsp oil
120 ml (1/2 cup) green peas (fresh or frozen)


Method:


Dough:

Mix the flour, sooji (semolina flour), salt, oil and salt togethe...
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Paneer (Indian Cheese)

Posted by Kroocrew on Tuesday, December 29, 2009, In : India 







Making Paneer  (~6 mins)




Ingredients:


•    8 cups (half gallon) milk
•    1/4 cup lemon Juice


Method:

1.    Mix lemon juice in half cup of hot water and put aside.
2.    Boil the milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk.
3.    As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. The curd will start separating             from the whey, turn off the heat.
4.    Once the milk fat has separated from the whey, ...
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Naan Bread

Posted by Kroocrew on Tuesday, December 29, 2009, In : India 




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Making naan bread



Ingredients:

•    2 cups of All Purpose flour (Plain flour or maida)
Ingredients:•    1 teaspoon active dry yeast
•    1 teaspoon salt
•    1 teaspoon sugar
•    Pinch of baking soda
•    2 tablespoons of oil
•    2 1/2 tablespoons yogurt (curd or dahi)
•    3/4 cup lukewarm water

Also needed:

•    1 teaspoon of clear butter or ghee to butter the Naan
•    1/4 cup All Purpose flour for rolling


Method:

1.    Dissolve active dry yeast in lukewarm water and let it sit ...
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Mutton Burgers

Posted by Kroocrew on Monday, December 28, 2009, In : India 




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Ingredients:   

• 1/2 kg (~1 lb) Minced meat
• 200 gm (7 oz) Red pepper
• 2 Tbsp Soya sauce
• 2 tsp Garlic, chopped
• 3 Tbsp Fresh bread crumbs
• 100 gm ( 3 1/2 oz) Cashewnuts, roasted
• 2 1/2 tbsp Peanut butter
• 2 Green chilli, seeded and chopped
• 3 Tbsp Coriander leaves, chopped
• Oil for frying

For Sauce:

• 250 ml Chicken stock
• 1 tbsp Lemon juice
• 60 ml Coconut cream
• 4 tbsp Sweet chilli sauce
• 3 tbsp Peanut butter
• 2 tbsp Coriander leaves, chopped  ...
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Lamb Cashew Korma

Posted by Kroocrew on Sunday, December 27, 2009, In : India 





Ingredients:   

• 750 gm (1-1/2 lb) Lamb or mutton, cut into 2 inch cubes
• 3 tbsp Ghee
• 1-2 tbsp Chili powder
• 1/2 tsp Saffron
• 2 Onions, thinly sliced
• 1 Cinnamon stick, about 4 inch
• 250 ml (~1 Cup) plain yoghurt
• 2 Tomatoes, quartered
• 120 ml (~1/2 Cup) of cashew nuts, unsalted
• 4 Cloves garlic
• 1 Inch ginger, sliced
• 2 tbsp Fresh cilantro for garnish, finely
• 4 tbsp Malaysian meat curry powder
• Salt to taste   
   

Method:
   
•    Grind cashew nu...
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Masala Dosa

Posted by Kroocrew on Wednesday, October 28, 2009, In : India 

There are many variations on this recipe and easy to find throughout the recipe sites on the internet. This is an easy procedure and is very delicious. Masala dosa is a very large but thin crisp pancake layered with a vegetarian curry on the inside, generally potato. Traditionally it's a breakfast dish of Southern Indian origin but now finds its way into meals at anytime. North India doesn't really have an equivalent dish and in fact until recently it was very difficult to find dosa in the no...
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Paneer Mushroom Masala

Posted by Kroocrew on Wednesday, October 28, 2009, In : India 
 
Fresh Paneer

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Ingredients:


  • 60 ml (4 tbsp)Oil.
  • 60 ml ( 4 tbsp) Ghee
  • Onions. 2 medium size (100 gm) Chopped finely
  • Crushed garlic. 2 tbsp
  • Crushed Ginger. 2 tbsp
  • Paneer pieces (cheese) . 250 gm
  • Mushrooms. 400 gm
  • Tomatoes.  2 large (150 gm). Finely chopped.
  • Garam masala. 1 tbsp
  • Chillie powder.  ½ tbsp.
  • Cumin seeds. 1 tsp
  • Coriander leaves. 1 tbsp Chopped.
  • Salt.

Method:

  1. Heat oil and Ghee in pan and add cumin seeds and sauté to golden brown.
  2. Add ginger and garlic pastes.
  3. Add garam masala and stir fry for 2-3 minu...

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Chickpeas. Pre-cooking

Posted by Kroocrew on Wednesday, October 28, 2009, In : India 


In some areas canned chickpeas are not available. There is certainly no real advantage in your own preparation compared to a commercial canned source. It takes time but the effort is quite minimal.


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Chickpeas require a preparation and pre-cooking prior to use in most recipes and here is a very easy method for doing this:



Cooking chickpea

Preparation before using chickpeas:

Soaking time - 10 to 20 hours depending on the variety of chickpea you are using. (Overnight plus)

Cooking time-
1.  Boil for...
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Devilled Pork Kidneys

Posted by Kroocrew on Sunday, October 11, 2009, In : India 



Pig kidneys are ideal for this dish as they are reasonably substantial and easy to trim. The residual flavour is minimal compared to sheep kidneys.



Ingredients:
  • Pair of pig kidneys
  • 2 medium onions
  • 6 cloves of garlic
  • 2 cm piece of ginger
  • 1 ½ tsp Cumin seeds
  • 1 tsp Turmeric powder
  • 1 tsp commercial curry powder
  • ½ tsp of star anise powder
  • ½ teaspoon red chillie powder
  • ½ teaspoon of ground black pepper
  • 45 ml (3 Tbsp) of ghee or oil
  • Salt
  • Water 300 ml ( 1¼ cups)
Method:
  1. Dice the onions fairly finely.
  2. Peel the...

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Ghee

Posted by Kroocrew on Saturday, October 10, 2009, In : India 




The process boils off moisture and volatile compounds. It also heat denatures many of the milk solids being casein and precipitates these as the brown precipitate left in the pan. It is important to store the ghee in very clean, even sterilised, dry jars and to use dry implements such as spoons to subsequently take amounts out of the storage vessels. Adding moisture will reduce the stability of the ghee and cause oxidation and the noticeable rancidity of ghee.

Please be careful and prepared a...
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Cumin Rice

Posted by Kroocrew on Friday, October 9, 2009, In : India 

A flavoursome universal rice which can be served with anything.


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Unrelated but what a great shot!





Ingredients:

2  cups uncooked long grain rice (Basmati rice) 
2  teaspoons cumin seeds 
1  tablespoons butter or ghee
4  cups water 
salt 
dash of lime juice


Method:
  1. Heat butter / ghee (clarified butter) on medium level in a large heavy-bottomed vessel for about 2  minutes.
  2. Add the cumin seeds and fry for 2  minute(s) till the seeds splutter.
  3. Add the rice, lime juice, water and salt and mix. Bring to boil ...

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Vegetable Pakoras

Posted by Kroocrew on Thursday, October 8, 2009, In : India 


Pakoras are made with different vegetables, akin to tempura but the batter is part of the flavour as well as the texture


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Ingredients:

•    1 cup besan (gram flour)
•    3 tablespoons rice flour (optional. This lightens the batter somewhat and produces a crispier pakora)
•    1 tablespoon of coarsely ground coriander powder
•    1 teaspoon cumin seeds
•    2 chopped green chilies
•    2 tablespoons chopped fresh cilantro
•    salt 
•    3/4 cup of water
•    cooking oil 
•    assort...

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Coconut Chutney

Posted by Kroocrew on Thursday, October 8, 2009, In : India 

    

   

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Ingredients :



1 cup Coconut (grated)  
2 Red Chillies(dry)
1 or 2 Fresh chillies    
1 tsp mustard seeds
2 tsp urad dal                    
1 small piece tamarind (dry)                
1 tsp sugar                       
pinch hing                       
1 tbsp oil                         
pinch salt                        (salt can be added when served)


Method :

Grate or blitz the Coconut meat in a food processor such that the meat is coarsely ground and definitely not a paste. . A relatively ...

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Hari Chutney (Cilantro Chutney)

Posted by Kroocrew on Thursday, October 8, 2009, In : India 


Hari chutney is made with fresh cilantro (coriander) and a variety of spices. It's an essential dressing in every Indian restaurant !
 

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Ingredients:
•    1 bunch of chopped Cilantro
•    3 green chopped serano chillies ( equivalent to 2 Thai phrik chi fah chillies)
•    3 tablespoons of lemon juice
•    1/2 inch ginger
•    salt
•    1 teaspoon cumin seeds
•    1 teaspoon oil
•    1 teaspoon sugar
•    Pinch of asafetida (hing)
•    3 tablespoons of water


Method:

1.    Homogenise all i...

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Spiced Mushrooms

Posted by Kroocrew on Thursday, October 8, 2009, In : India 




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Serves 4 people


Ingredients

•    10 mushrooms. Cleaned and sliced 
•    1 tsp chilli powder
•    1/2 tsp garam masala powder
•    1/4 tsp turmeric powder
•    1 tsp cumin seeds (freshly ground)
•    2 tsp of your preferred cooking oil for frying
 
Directions

1.    Add the mushroom slices into a pot of salted boiling water for a min. 
2.    Remove and wipe excess water from the mushrooms with tissue paper.
3.    Heat 2 tsp oil in a frying pan,saute the mushroom slices for 1 minute .
4.    Add...

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Potato Curry with Yogurt Sauce

Posted by Kroocrew on Thursday, October 8, 2009, In : India 



Ingredients:
  • 2 large boiled potatoes
  • 2 tablespoons oil
  • 1/2 teaspoon cumin seeds (jeera)
  • Pinch of asafetida (hing)
  • 2 teaspoons besan (gram flour)
  • 1 bay leaf
  • 4 tablespoons yogurt
  • 1 teaspoon grated ginger
  • 1 teaspoon finely chopped green chilies
  • 1 tablespoon coriander powder (dhania)
  • 1/2 teaspoon turmeric powder (haldi)
  • 1/2 teaspoon paprika
  • 1/4 chopped cilantro (hara dhania)
  • 1 1/2 cups of water
  • salt
Method:
  1. Boil the potatoes until they are tender.
  2. Peel and cube the potatoes.
  3. Mix the yogurt, ginger, green chillies, ...

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Aloo Masala

Posted by Kroocrew on Thursday, October 8, 2009, In : India 


Can be served banquet style as a dish of many or used as a filling for a dosa (dal pancake). It's a savoury spicy potato dish.
 
 


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 Ingredients

•    2 large potatoes
•    1 tablespoon oil
•    Pinch of asafetida (Hing)
•    1/2 teaspoon cumin seeds
•    1/2 teaspoon mustard seeds
•    1/2 teaspoon turmeric
•    1 finely chopped green chili (adjust to taste)
•    salt
•    1 teaspoon lemon juice
•    1 tablespoon chopped cilantro (corriander)


Method:

1.    Boil the potatoes until they...

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Daal Urad

Posted by Kroocrew on Tuesday, September 15, 2009, In : India 


Ingredients:

1 cup Urad(white) daal 
1 Onion sliced 
1 Tomato diced(optional) 
1tsp Ginger grated
1-2 Green chilies chopped 
Coriander leaves finely chopped
1tsp Cumin seeds
2 bayleaves 2 cloves 
1/2 tsp. turmeric powder 
Salt to taste
A pinch of Garam masala
Red chili powder to taste
30 ml (2tbsp) oil 
5 ml (1tsp) lemon juice


Preparation:

Clean and wash the daal properly. Soak it in water for 10-15 minutes.
Boil it in 5 cups of water. Boil till it becomes soft. It should not become pasty. Remove the ...

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Daal Khatti Meethi

Posted by Kroocrew on Tuesday, September 15, 2009, In : India 


Sweet and sour dal.

Ingredients:

1 cup Bengal gram
100 gm beet root
50 gm groundnut
1 tsp mustard seeds
1/2 tsp cumin seeds
2 dried dates
50 gm *jaggery
1/2 cup tamarind juice
1 tsp turmeric powder
2 tsp coriander powder
6-7 curry leaves
1 piece cinnamon
2 tsp cloves
1 tsp clarified butter
1 tblsp chopped coriander
1 tsp salt
a pinch of asafetida
2-3 chilly paste

Method:

Rinse Bengal garm and add beet root pieces to it and cook in a cooker.
When cooked add turmeric powder,salt,coriander powder,jaggery,dry...

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Daal Panchmel

Posted by Kroocrew on Tuesday, September 15, 2009, In : India 


A spicy dal recipe with a mixture of 5 dals. 


Ingredients:
50 gm split green gram lentil (moong ki dhuli dal)
50 gm urad ki dhuli dal
50 gm arhar dal
50 gm horse beans (chane ki dal) 
1/2 tsp cumin seeds (jeera) 
a pinch asafoetida (hing) 
1 1/2 tsp salt (namak) 
1 tsp red chilly powder (lal mirch) 
1/2 tsp turmeric powder (haldi) 
1/2 tsp spice blend (garam masala) 
1 tsp coriander powder (dhania) 
1 lemon (nimbu) 
1 tbsp coriander (dhania) 
2 tbsp clarified butter (ghee)


Method:

Mix all lentils and was...

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Daal Parsi

Posted by Kroocrew on Tuesday, September 15, 2009, In : India 




Ingredients:

1 cup Split Red Lentil
a pinch of Turmeric Powder
2 chopped Green Chilli
2 flakes chopped Garlic
2 tblsp Clarified Butter (Ghee) 
Salt to taste 
1 tblsp chopped Coriander Leaves
1 tsp Cumin Seeds

 
Method:

Cook the dal with the turmeric powder and sufficient water in a pressure cooker.
Cook till the dal is cooked.
Remove from the flame.
Mash the dal with a wooden spoon. keep aside in a pan.
Heat the ghee in a pan.
Add the garlic,salt, green chillies and the cumin seeds.
...

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Daal Moong

Posted by Kroocrew on Tuesday, September 15, 2009, In : India 





Ingredients:

1/2 cup Moong Dal ( Green Gram) 
1 small Onion chopped 
1/4 tsp Mustard seeds 
1/4 tsp Cumin seeds 
1/4 tsp Turmeric powder 
Pinch of Asafoetida (Hing)
1 long chopped Green Chillies
15 ml (1 tbsp) Oil 
2 Curry Leaves 
Few Coriander leaves


Preparation:

Pressure cook moong ki dal for 2 whistles.
Mash it and add turmeric powder, hing and salt to it.
Add 1 cup water.
Heat oil in a pan and season it with mustard seed, cumin seeds, green chillies and curry leaves.
Add the chopped o...

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Daal Masoor

Posted by Kroocrew on Tuesday, September 15, 2009, In : India 





Ingredients:

2 cups masoor dal 
7.5 ml (1 1/2 teaspoons) garam masala 
7.5 ml (1 1/2 teaspoons) turmeric 
1 tsp salt 
80 ml (1/3 cup) oil 
1 1/2 onions, chopped 
1 head garlic, separated, chopped 
1 (1-inch piece) ginger root, chopped 
2 jalapeno chiles, chopped 
2 tomatoes, chopped 
1 bunch coriander, chopped 
Water

Method:

Rinse massor dhal thoroughly, until water is clear. In pot bring 1 quart water to boil. Add massor daal.
Cook half way, about 10 to 15 minutes, add 1/2 teaspoon garam masala, 1/...

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Daal Masala

Posted by Kroocrew on Tuesday, September 15, 2009, In : India 




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Ingredients:

1 cup Split Red Lentil (Masoor Dal) 
5 slit Green Chilli
1 tblsp chopped Coriander Leaves 
1/2 tsp Turmeric Powder 
1/2 cup grated Coconut
Salt to taste
1 tsp Mustard Seeds 
1 tsp Cumin Seed
2 chopped Tomato
1 tblsp Oil 
1 meduim sized sliced Onion

 

Method:

Wash and soak the lentils for 30 minutes.
Grind the grated coconut with a little water to a smooth paste in a blender.keep aside.
Fry the sliced onions till golden brown. remove and keep aside.
Cook the gram in a pressure c...

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Daal Gujarati

Posted by Kroocrew on Tuesday, September 15, 2009, In : India 





A spicy and sweet dal recipe.

Ingredients:
  • 1 cup split red gram lentil (arhar dal)
  • 1 tsp mustard seeds (raai) 
  • 1/2 tsp cumin seeds (jeera) 
  • 2 tbsp sugar
  • 1/2 tsp turmeric powder (haldi) 
  • 2 tsp coriander powder (dhania) 
  • 7-8 curry leaves (kadi patta) 
  • 2 cloves (laung) 
  • 1 piece cinnamon stick (dalchini) 
  • a pinch asafoetida (hing) 
  • 1 tsp salt (namak) 
  • 2 green chilly (hari mirch) 
  • few coriander leaves (dhania patti) 
  • 1/2 cup tamarind (imli) water
  • 1 tbsp clarified butter (ghee) 


Method:
 
Soak gram lentil in water f...

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Daal Nawabi

Posted by Kroocrew on Tuesday, September 15, 2009, In : India 
 

Ingredients:

1 cup split black gram lentil 
1/2 cup Bengal gram 
1/2 cup red kidney beans 
1 piece ginger 
4 onion
7-8 garlic buds
6 tomato 
some tamarind 
2 green chilly
few coriander leaves 
1/2 cup curd
50 gm cottage cheese (paneer) 
1 cup cream
1/2 tsp turmeric powder) 
1 tsp cumin seeds 
2 tsp salt 
1/2 tsp red chilly powder  
1/2 tsp black pepper powder
2 tsp sugar
4 tbsp clarified butter (ghee) 


How to make dal nawabi: Soak all dals and kidney beans in a container for 6-7 hours.
 
Grind ginger, garl...

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Daal Maakhni

Posted by Kroocrew on Tuesday, September 15, 2009, In : India 




Ingredients:

1 cup whole urad daal (urad sabut)
1tbsp Red kidney beans (Rajma) 
1 onion finely chopped 
1 tomato finely chopped 
2.5 cm (~1") Ginger piece 
2-3 green chilies finely chopped 
chopped coriander leaves
4-5 flakes Garlic paste
120 ml (1/2 cup) stirred curd 
120 ml (1/2 cup) fresh stirred cream (malai) 
30 ml (2tbsp) butter 
5 ml (1tsp) cumin seeds (jeera) 
2.5 ml (1/2tsp) turmeric powder 
2.5 ml (1/2tsp) Garam masala 
Red chili powder to taste
2.5 ml (1/2tsp) dhania powder
Salt to taste


Method :

...

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Daal Chana

Posted by Kroocrew on Tuesday, September 15, 2009, In : India 






Ingredients:

1 cup chana daal 
7 cup water 
1 tsp salt 
1/4 tsp cayenne
1/4 tsp turmeric powder
1/4 tsp cumin powder
1/4 tsp corriander powder 
1 tblsp tamarind pulp
1 tsp sugar 
1 tblsp vegetable oil 
1/4 tsp black mustard seeds 
1 chopped garlic clove

Preparation:

Soak the chana daal in 4 cup water for 2-3 hours then wash and drain.
Boil 3 cups water and the salt in a pan.
Add the chana dal, cover the pan and cook over medium flame for 30 min.
Stir the dal when cooked.
Add cayenne, turmer...

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Daal Arhar

Posted by Kroocrew on Tuesday, September 15, 2009, In : India 




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Ingredients:

1 cup Split Red Lentil (Masoor Dal) 
1/2 tsp Turmeric Powder (Haldi) 
1 tsp Cumin Seed Powder (Jeera) 
2 Green Chilli (Hari mirch) 
2 Dry Red Chily (Saboot Lal Mirchi) 
1 tsp chopped Ginger (Adrak) 
2 Bay Leaf (Tej Patta)   
10 gms Mixed Spices (onion seeds,fenugreek seeds,aniseeds,cuminseeds and mustard seeds)
2 tblsp Clarified Butter (Ghee)
1 tsp Sugar 
Salt to taste

Method:

 
Wash the dal and cook the dal in a sauteuse with the turmeric, salt and the sugar over a medium flame.
Add...

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Mattar Paneer (Peas with Cheese)

Posted by Kroocrew on Monday, September 14, 2009, In : India 



Mattar Paneer is a popular main course Northern Indian dish, made with green peas, paneer, and a creamy blend of spices.


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Serve 2 to 4.
 
Ingredients:
•    1 16 oz. bag of frozen green peas
•    3 medium size tomatoes
•    1/2 lb paneer
•    3 tablespoons oil
•    Pinch of asafetida (hing)
•    1 teaspoon cumin seeds (jeera)
•    2 bay leaves (tajpat)
•    1/2 inch of cinnamon stick (dalcheene)
•    1 tablespoon chopped ginger
•    1 tablespoon coriander powder (dhania)
•    1/2 teasp...
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Saffron Rice (Kesar Chaval)

Posted by Kroocrew on Monday, September 14, 2009, In : India 

 


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Ingredients:

480 ml (2 c.) long grained rice (eg. basmati rice)
5 ml (1 t) saffron threads
45 ml (3 T) plus 4 cups boiling water
90 ml (6 T) ghee or butter
One 2-inch piece stick cinnamon
4 whole cloves
240 ml (1 c.) finely chopped onion
10 ml (2 t) salt
2.5 ml (1/4 t) ground cardamom


Method:

Place the saffron in a small bowl and cover with 3 tablespoons of boiling water. Soak for 10 minutes.
Meanwhile, heat the butter over moderate heat in a large 3 or 4 qt. stockpot. Add the cinnamon and cloves and ...
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Green Peas Curry (Vatanyachi Bhaji)

Posted by Kroocrew on Sunday, September 13, 2009, In : India 



Serves: 4 
Style: Maharashtrian 


Ingredients:
1 lb (~500  gm) shelled fresh green peas 
2  potatoes cubed 
1  teaspoon (5 ml) cumin seeds 
4  green chillies finely chopped 
½  teaspoon (2.5 ml) each of sugar and turmeric powder 
½  cup (120 ml) water 
2  tablespoons (30 ml) oil 
1  tablespoon  (15 ml) each of grated coconut and lemon juice 
2  tablespoons (30 ml) finely chopped coriander leaves 
salt

Method:
1. Heat the oil in a heavy-bottomed pan on medium level and roast the cumin seeds. Add the green ...

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Aloo Gobi (Indian Potato and Cauliflower curry)

Posted by Kroocrew on Sunday, September 13, 2009, In : India 


 
This recipe is light in richness but very natural with the cauliflower flavour coming through well. It is designed to retain some of the crunch and even though it has substantial fats  (the oil) , the lemon really cuts it back in flavour. It is a very different consistency to that presented by many Bangladeshi owned restaurants. The flavour of remaining left-overs is stunning. An alternative recipe with greater depth is presented following.



Ingredients:
  • 3 medium potatoes
  • water for boiling
  • 1 sma...

Continue reading ...
 

Chola (Channa Masala)

Posted by Kroocrew on Wednesday, August 19, 2009, In : India 





Ingredients:
  • Garbanzo beans 15 oz (425 gm) can (canned works well)  
  • Cooking oil: 3 tbsp (45 ml)  
  • a. Hing powder: pinch  
  • b. Cumin seeds: 1 tspn  (5 ml)
  • c. Basan (Gram flour): 1 tspn  (5ml)
  • d. Tomato puree: 1 large tomato  
  • e. Ginger paste: 1 tspn  (5 ml)
  • f. Green chillie finely chopped: 1 tspn  (5 ml)
  • g. Turmeric powder: ½ tspn  (2.5 ml)
  • h. Chillie powder: ½ tspn  (2.5 ml)
  • i. Coriander powder: 3 tspn  (15 ml)
  • Salt: 1 tspn  (5 ml)
  • Approx ½ cup (120 ml) water.  
  • a pinch to ¼ tspn ( 1.25 ml) Garam M...

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