Aira's Yummy Recipes

Indian Egg Curry Recipe

2010-05-14T06:45:00.000-07:00

Ingredients:

4 Eggs (hard boiled)
1 onion
1/2 tomato (pureed)
3-4 flakes of garlic
1/2-inch piece of ginger
1-2 green chilies
2 tbsp chopped coriander leaves
Salt To Taste
Red chili powder to taste
3/4th tsp turmeric powder
1/2 tsp coriander powder
3/4 tsp garam masala
2-3 tbsp vegetable oil / ghee
1 cup green peas or 250 gms paneer

Method:

Remove the shell of boiled eggs & keep aside. If using Paneer cut into cubes and fry till golden & set aside for later use.
Make a paste of onion, garlic, ginger and green chilies in a mixer or chopper.
Heat oil in a kadhi or wok and add onion-garlic paste and fry till golden brown.
Add all the spices (salt, turmeric, coriander & chili powder) except garam masala and fry for a minute and add tomato puree. Fry till it starts leaving oil.
Add a cup of water and cook till it dry's.
Now add the fried paneer cubes or green peas (which ever using) and boiled eggs.
Add 1 cup of water and bring to boil and reduce the flame.
Simmer for 10 minutes.
Garnish egg curry with garam masala and coriander leaves and serve hot with paratha, roti or rice.

Shahi Gatte Ki Sabzi Recipe

2010-03-29T06:11:00.000-07:00

Ingredients

200 gm: Besan
250 gm: Curd
2 tbsp: Ghee
1 tsp: Dhaniya
1 tsp: Red chilly powder
1 tsp: Salt
2 tsp: Oil
Haldi a pinch

Method

Mix besan while adding ½ tsp. salt, ½ tsp red chilly powder, ½ tsp. dhaniya powder and ghee. Make a stiff dough.
Make 5-6 thin and long strips of the dough.
Put these strips in boiling water and cook for 5 minutes.
Cut these gattas into small pieces.
Strain the curd through a strainer.
Add ½ tsp. salt, ½ tsp red chilly powder, ½ tsp. dhaniya powder and haldi to the curd. Mix well.
Add the gatta pieces.
Heat oil in a kadahi.
Put the tadka of jeera and add the curd mixture.
Cook it for 5-7 minutes while stirring continuously till it comes to a boil.
Simmer the flame and cook for another 5-7 minutes. Turn off the gas.
Finally put the tadka of red chilly powder.

Nariyal ki Barfi - Coconut Burfi Recipe

2010-03-21T22:19:00.000-07:00

Ingredients:

1. 225 gms Khoya
2. 225 gms coconut (dry and ground)
3. 1 tsp cardamom seeds (ground)
4. 1 tbsp ghee
5. 2 1/2 cups sugar
6. 2 cups water
7. 1/2 tsp almonds (grated)
8. 1/2 tsp pistachios (grated)

Method:

* Mix khoya and coconut and fry them lightly with ghee on a low heat.
* Add cardamom and mix well.
* Prepare one-string syrup by dissolving sugar in the water.
* Now stir the coconut mixture into the syrup.
* Grease the plate and spread the grated nuts on it.
* Spread the prepared evenly over the plate and allow it to cool.
* Now with the knife, cut it into desired shapes.
* Turn them over so that nuts covered part appears on the top.
* Nariyal ki burfi is ready to be served.

Tomato Shorba Recipe

2010-03-21T22:09:00.000-07:00

Ingredients:

1. 600 gms. Tomatoes
2. 1 tbsp. Chopped ginger
3. 1 tbsp. Chopped garlic
4. 1 tbsp. Whole garam masala
5. 2 no. Bay leaf
6. 1 tbsp. Chopped green coriander
7. 1 tsp. Cumin seeds
8. 1 tbsp. Sugar (optional)
9. 1 tbsp. Oil
10. 2 no. Green chili
11. As per taste Salt

Method:

* Wash and cut tomatoes into quarters
* Cook tomatoes with chopped ginger, garlic, green chilies cut into two and Whole Garam Masala. Add 5 cups of water and bay leaf. Bring to a boil.
* Simmer for twenty minutes on a slow flame until tomatoes are mashed completely.
* Strain the mixture with a soup strainer.
* Heat oil in a pan. Add cumin seeds, let them crackle. Add strained tomato liquid and season with salt.
* Bring it to a boil, add sugar if it is very sour.
* Serve tamatar ka shorba hot, garnished with chopped green coriander leaves.

Paneer Sandwich Receipe

2010-03-21T22:03:00.000-07:00

Ingredients:

1. 1 loaf Bread
2. 1/2 cup grated Paneer (Cottage Cheese)
3. 1 Tomatoes
4. 1 Onions
5. 2 Green chillies
6. 1/4 tsp Red chilli powder
7. Salt to taste
8. Butter as needed

Method :

* Chop onions, chillies and tomatoes.
* Mix the grated paneer with chopped vegetables, salt, red chilli powder and keep aside.
* Take two bread slices and butter them, put some paneer mixture on one slice and cover it with other bread slice.
* Put this in sandwich toaster until the bread turns crispy and brown.
* Serve with ketchup.

Kaju Uttapam Recipe

2010-03-21T21:59:00.000-07:00

Ingredients:

1. 2 cup rice (chawal)
2. 1 cup split black gram lentil (urad ki dhuli dal)
3. 2 onion (pyaj)
4. 2 tomato (tamatar)
5. 2 green chilly (hari mirch)
6. a piece ginger (adrak)
7. 1 tsp coriander leaves (dhania patti)
8. 15-16 cashew nut (kaju)
9. 1 tsp salt (namak)
10. oil for cooking

Method:

* Soak rice and dal separately for about 6 hours.
* Grind them separately.
* Mix them in a container and add salt.
* Then cover and leave for fermentation for 12 hours.
* Finely chop adrak, pyaj, hari mirch, tomato and dhania.
* Cut kaju also into pieces and mix lal mirch in chawal batter.
* Heat a non stick pan/tawa and spread 1 tbsp batter on it.
* Spread chopped vegetables and kaju on it.
* Cook at low flame and grease it on the corners and turn it to cook the other side.
* Serve it hot.

If the batter sticks on a tawa, add little salt to the oil and grease the corners so that uttapam will not stick on tawa. Cook it at low flame to make it tastier.

Garlic Tamarind Chutney Recipes

2009-07-24T23:45:00.000-07:00

Ingredients:

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

Method:

Sauté the garlic, coconut in oil.
Make tamarind pulp by soaking tamarind in some water for 2 hours and then straining.
Then grind the saute mixture with roasted red chillies and tamarind pulp.
Add the garlic and salt and grind once again to a smooth paste.

Chicken Sausage Patties

2009-05-08T07:40:00.000-07:00

Ingredients:

Butter - 1 tsp.

Apple - 1 green, finely chopped.

Onion - 1 small, finely chopped.

Sweet paprika - 1 teaspoon.

Fennel seed - 1 teaspoon.

Chicken breast - 1 1/2 pounds, grounded.

Poultry seasoning - 1 1/2 tsps.

Allspice - 1 teaspoon.

Salt and pepper.

Extra-virgin olive oil (for drizzling).

Methods:

Preheat a small nonstick frying pan over medium heat. Melt butter in it and add apples and onions. Season with a little salt, pepper and fennel seeds. Saute the mixture gently for 5 minutes to soften. Remove from heat to cool.

Place chicken in a bowl. Season with salt, pepper, poultry seasoning, allspice, paprika and a generous drizzle of extra-virgin olive oil. Add in the apples, onions and fennel. Mix the sausage. Score meat into 4 sections and form from each section 3 small, thin patties (Dimensions: 2 1/2 inches across, 12 small patties total).

Preheat a griddle pan over medium-high heat. Now cook the patties for 3 to 4 minutes on each side. Serve warm.

Baked Eggs with Cheddar and Potatoes

2009-05-08T07:35:00.000-07:00

Ingredients:

Butter - 1 tsp.

Apple - 1 green, finely chopped.

Onion - 1 small, finely chopped.

Sweet paprika - 1 teaspoon.

Fennel seed - 1 teaspoon.

Chicken breast - 1 1/2 pounds, grounded.

Poultry seasoning - 1 1/2 tsps.

Allspice - 1 teaspoon.

Salt and pepper.

Extra-virgin olive oil (for drizzling).

Methods:

Preheat a griddle pan over medium-high heat. Now cook the patties for 3 to 4 minutes on each side. Serve warm.

Paneer Pasanda

2009-05-05T23:42:00.000-07:00

Ingredients:

500 gms Cottage Cheese (Paneer)
6 Onion (Pyaj)
400 gms Tomato (Tamatar)
1 " long piece Ginger (Adrak)
2 Green Chilly (Hari Mirch)
1 cup Cream (Malai)
1 cup Curd (Dahi)
100 Butter
1 tsp Red Chili Powder (Lal Mirchi)
1/4 tsp Turmeric (Haldi)
1 tsp Dried Pudina Leaves
1/2 tsp Garam Masala
1/2 cup Milk

Method:

Cut cottage cheese in samll pieces.
Chop onion very finely.
Grind tomato, ginger, green chilly,.
Heat butter in a pan.
Saute onions till pink in color.
Then add tomato paste.
Continue cooking it on medium flame till ghee/oil begins to separate.
Put off the flame.
Add cottage cheese, cream , curd, salt, red chili powder, turmeric, garam masala, dried pudina leaves and mix well.
Keep it aside for an hour.
Put the pan on the flame and then add milk to the mixture.
Simmer for 5 minutes and then finally put off the gas.
Take off the fire and serve hot.

Kadhai Paneer

2009-05-05T23:36:00.000-07:00

Ingredients:

250 gms Cottage Cheese (Paneer)
3 Capsicum (Shimla Mirch)
4 Onion (Pyaj)
4 Tomato (Tamatar)
1 " long piece Ginger (Adrak)
1 tsp Red Chili Powder (Lal Mirchi)
2 Bay Leaf (Tej Patta)
4 Cloves (Lavang)
1 piece Cinnamon (Tuj/Dalchini)
Little Orange Color
4 tblsp Clarified Butter (Ghee)

Method:

* Cut cottage cheese, capsicum in long pieces.
* Grind onion, tomato, ginger, salt, red chili powder and orange color.
* Mince cloves and cinnamom.
* Heat clarified butter in a pan.
* Add bay leaf, cloves, cinnamon.
* Then add onion, tomato, ginger paste.
* Continue cooking it on medium flame till ghee/oil begins to separate.
* Add paneer and capsicum pieces.
* Cook on low flame.
* When the capsicum are done put off the flame.
* Take off the fire and serve hot.
* Serve with nan or paranthas..

Masala noodles

2009-03-24T22:36:00.000-07:00

Ingredients:

1 packet Noodles
2 Onion (Pyaj)
3 - 4 chopped Tomato (Tamatar)
4 tsp chopped Coriander Leaves (Dhania Patta)
1 " chopped Ginger (Adrak)
3 - 4 flakes chopped Garlic (Lasun)
4 5 chopped Green chilli (Hari mirch)
1/2 tsp Red chili pepper (Lal Mirchi)
1/2 tsp Garam Masala Powder
1 tblsp Oil

Method:

Boil the noodles as directed on the pack.
Drain them in a strainer and wash with cold water. Keep aside.
Heat oil in a nonstick pan and fry garlic, ginger, green chillies and onions until they are golden.
Add tomatoes along with salt and masala.
Cook till tomatoes are tender.
Add the noodles and stir well.
Cook for a while and remove the fire and serve immediately.

Jal Jeera Recipe

2008-03-20T21:10:00.000-07:00

Ingredients:

2 tbsp Dry roasted and ground cumin seeds
2 tbsp Mint leaves paste
1/2 tsp Cilantro leaves paste
1 tbsp Dried Mango Powder (Amchur)
1/2 tsp Black Salt (also known as Rock Salt)
2 tbsp Lemon Juice
Pinch Sugar
5 cups Cold Water
2 tbsp Mint leaves (for garnishing)

Method:

In a bowl mix all of the above ingredients except the water and mix well.
Add the cold water. Garnish with mint leaves if you want and serve it chilled.

Papri

2008-03-20T21:08:00.000-07:00

Ingredients:

1/2 kg besan
1 tsp mustard oil
1 tsp(heaped) salt
1 small tsp red chilli powder
1 cup water
1 tsp methi leaves (chopped fine)
1/4 kg maida

Method:

Mix besan, salt, red chilli powder and oil well.
Knead the mixture into dough for about five minutes.
Add the methi leaves and knead for another three minutes or till it is soft.
Heat oil in a deep-frying pan on very high heat.
Rub some oil on your palm.
Roll out the dough into a long strip one inch thick.
Cut the roll into inch size pieces.
Flatten each piece out into a round shape.
Lightly dust both sides of the small chapatis with maida.
Fry very lightly on low flame to golden yellow color.
Take them out and drain the oil completely. Your papri is ready to serve

Special Gujjia

2008-03-20T21:07:00.000-07:00

Ingredients:

500 gms maida (flour)
1kg khoya
3 tbsps kismis (raisins)
200 gms almonds (cut into thin strips)
6 tbsps cooking oil. ( keep some more aside for deep frying)
200 ml water
500 gms sugar.

Method:

Mix the six tablespoons of oil with the maida.
Now add some water as required and knead into soft dough.
Set aside and cover with a damp cloth.
Fry khoya in a deep-frying pan to a light brown color.
Add sugar, almonds and kismis into the khoya and mix well.
Remove from the fire and let it cool.
Roll out the kneaded dough into a small and thick chapatti.
Fill half the chapati with the khoya mixture and seal the round, twisting the edges inwards.
Deep-fry these gujhias to a deep golden brown color on slow flame.
Take them out and drain the oil completely. After it cools down serve them to the guests.

Malpua

2008-03-20T21:05:00.000-07:00

Ingredients-:

1 litre Milk
¼ cup Maida
¼ cup Suji
Ghee
Water

Direction-:

Boil the milk till it reduces to ½ its quantity.
Roast the rava till light brown.
Add to the milk along with maida. There should be no lumps.
It should be a smooth pouring consistency. Heat the ghee.
Take the batter in a glass. Pour in circular movements into the ghee to form a small pan cake. Turn over.
Take care that it does not become crisp and hard.
Make a sugar syrup of 1 thread consistency.
Dip the malpua's in the syrup and lay out on a plate.

Khoya Laddu

2008-03-20T21:04:00.000-07:00

Ingredients-:

* 2 cups khoya
* 1 ½ cups of coarsely powdered roasted sesame seeds (til)
* Powdered sugar to taste
* Kesar, chopped almonds and pistas for decoration

Directions-:

* Roast the khoya on low flame till it is very light golden yellow color.
* Let is cool for few minutes.
* Then add coarsely powdered roasted sesame seeds and mix it.
* Add powdered sugar when the above mixture is luke warm.
* Mix well and shape into small balls. If the mixture is too hot then the sugar will melt so care has to be taken that mixture should not be hot.
* Arrange in a plate and decorate with kesar, chopped almonds and pistas.

And should you be the type that thrives on home cooking and want to make the Khoya at home too, here’s how you can do that.

Method for Making Khoya

* Take three cups of full cream milk powder in microwave oven proof casserole.
* Add sufficient water to make a thick paste.
* Add 2 tablespoon of ghee.
* Cover with plastic cling film and microwave for 3 minutes with in between stirring.

Gujia Delicious

2008-03-20T20:59:00.000-07:00

Ingredients-:

500 gm - Maida (flour)
1 kg - Khoya
3 tbsp - Kismis (raisins)
200 gm - Almonds (cut into thin strips)
6 tbsp - Cooking Oil
200 ml - Water
500 gm - Sugar

Method-:

Mix 6 tbsp of oil with maida well, using fingers.
Knead it lightly, adding water as required, into a soft dough.
Set aside and cover with a damp cloth.
Fry khoya in a deep-frying pan to a light brown color.
Add sugar, almonds and raisins into the khoya and mix well.
Fry for a few minutes.
Let it cool.
Roll out the kneaded dough into a thick and small chapatti.
Fill half the chapati with the khoya mixture.
Fold the chapati and twist the edges inwards.
Deep-fry these gujhias to a deep golden brown color on a slow fire.
Take them out using the sieve type ladle to drain the oil completely.
Store for use in an airtight glass jar.
Makes about 40 gujhias.

Gujia for Holi

2008-03-20T20:55:00.000-07:00

Serves 6

Preperation Time 45 Minutes

Contents
Gram Flour

Ingredients
1. Maida - 60gms
2. Ghee - 10gms
3. Cold water - 15ml approx.

Mixture for filling:
1. Khoa - 30gms
2. Roasted suji - 10gms
3. Desiccated coconut - 10gms
4. Chopped nuts ( almonds,cashew,pista ) - 6 each
5. Castor sugar - 20gms

Syrup for Lavang Latika :
1. Sugar - 100gms
2. Water - 25ml
3. Ghee - for frying

Recipe
1. Take maida in a thali and make a well in the centre. Add melted ghee and
lightly mix with fingertips.

2. Add water and make stiff dough as for samosas.

3. Prepare filling by cooking khoa for some time. Remove and cool. Add
roasted suji, desiccated coconut and nuts. Mix well and add sugar.

4. Make six balls out of the dough and roll into small puris. Divide filling
into six equal portions.

5. Put one portion of khoa mixture into the center of each puri. Moisten the
edges with a little water and fold into a semicircle, pressing the edges together. A gujia mould can also be used.

6. Deep fry to a golden color on a slow heat.

For lavang latika:

1. Proceed as for gujia till step four. Put 1/6th filling in the center of each round. Moisten the edges of puri and bring opposite ends to overlap in the center. Press the folds, turn over and bring the two flaps of the "envelope" to the center and fix a clove to secure the folds.

2 Heat the ghee in a kadai, remove from the fire and add lavang latika at a very low temperature. When the bubbles subside put the kadai back on fire and continue frying on moderate heat till golden brown.

3. Make a syrup of sugar and water, clean with diluted milk and cook it to two threads’ consistency. Dip the lavang latika in syrup and drain them.

Mooli ke Parathe

2007-11-20T04:53:00.000-08:00

Ingredients:

For stuffing:

3 Mooli (Radish)
Salt To Taste
1/2 tsp Red chilli powder
1/2 tsp Corainder powder
2 Green chillies, chopped finely
2 tbsp Corainder leaves
For dough:
2 cups Wheat flour
Salt To taste
Water As needed
Oil for frying muli paranthas

Method:

Sieve the wheat flour and salt. Add water and knead to stiff dough. Cover and keep aside.
Peel and grate the radish. Squeeze and drain all the water.
Heat the pan and fry the radish to light brown. Add salt, red chilli powder, green chillies, corainder leaves and mix well. Allow it to cool.
Take some dough and roll into small puri, put 2tsp of stuffing and cover all the sides. Roll again into a thick, round parantha.
Heat a tava and fry the mooli ka paratha both sides to crispy and brown. Put some oil over the paratha.
Serve the mooli paratha hot with raita or curry.

Methi Paratha Recipe

2007-11-20T04:49:00.000-08:00

Ingredients :

For Dough:
Wheat Flour 2 Cups
Methi washed & dried 1 bunch
salt 1/2 tsp
Cumin Powder 1/2 tsp
Paprika 1/2 tsp
Olive oil
water

Method :

Mix flour,Methi ,salt & required water to make a dough consistency. Rub oil & knead it soft.Let it rest for an hour.
With a help of a rolling pin take a lemon sized dough & roll it to Paratha shape.

Heat a flat pan ,when it gets hot add the paratha & let it cook for a minute. When it starts to get small bubbles turn around & add a small tsp of oil around the paratha.

When the brown spots appear take it out & keep it in an in a covered box.

Serve hot or warm with Cucumber yogurt salad or your favourite chutney.

Aloo Methi Veggie

2007-11-20T04:46:00.000-08:00

Ingredients:

1 1/2 cup fresh methi (fenugreek) leaves (cleaned, washed and finely chopped)

2-3 medium peeled and cut into small pieces aloo (potatoes)

1 medium tomato (chopped)

1-2 flakes of garlic (crushed)

Salt To Taste

1/4th tsp turmeric powder

Red chili powder to taste

1/2 tsp cumin seeds (jeera)

2-3 whole dry red chilies

2-3 tbsp vegetable oil

Method:

Heat oil and add crushed garlic and fry till brown. Add cumin seeds and dry red chilies.

When cumin seeds are done and chilies turn brown add salt, turmeric, chili powder and chopped tomato. Sauté for a moment.

Now add potatoes and mix well. Cook till potatoes are half done on a medium flame.

Add methi and cook on a medium flame till done and till water is fully absorbed.

Serve the aloo methi hot with chapati or paratha.

Top Recipes..Tomato Garlic Chutney

2007-10-08T03:03:00.000-07:00

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:

Put the tomatoes in boiling water for 5 minutes.
Take out from the water, wipe and remove their skins and cut into small pieces.
Cut ginger into long, thin slices.
Put tomatoes, Red chili pepper , chopped garlic and ginger into a degchi and cook till tender.
Stir constantly until thick.
Add vinegar, sugar, cleaned raisins and crushed cardamoms and cook for 10 minutes.
Remove from the fire, cool and keep in air tight jar.

Top Recipes..Pudina/Mint Ki Chutney

2007-10-08T03:01:00.000-07:00

Ingredients:

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

Method:

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

Top Recipes..Lemon Chutney

2007-10-08T03:00:00.000-07:00

Ingredients:

1/2 kg Lemons (Nimbu)
250 grams 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:

Wash the lemons and wipe with a cloth.
Squeeze out the juice and add salt to it.
Cut long strips of lemon skins and soak in the juice and put in a jar.
Put the jar in the sun for 6 days and shake it every other day till the lemon skins are tender.
Add sugar, Red chili pepper , cardamoms and cloves and mix.
Keep it in the sun until sugar is dissolved.
This chutney can be preserved for one year if it is kept in an airtight jar.

Top Recipes..Curd Chutney

2007-10-08T02:59:00.000-07:00

Ingredients:

125 grams Curd (Dahi)
3 Green Chillies (Hari Mirch)
1 tablespoon fresh Mint Leaves (Pudina Leaves)
1 level tablespoon Amchoor
Salt (Namak) to taste

Method:

Beat the curd, grind green chillies and mint leaves finely.
Mix in the curd and add salt. Serve with fried dishes.

Top Recipes..Banana Chutney

2007-10-08T02:58:00.001-07:00

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:

Peel and chop bananas.
Cook with vinegar to a pulp and then stir in sugar until it dissolves.
Remove from the fire, mi» raisins, almonds (slit into halves), salt, chili powder and ground spices.
Cool, stir and pour into clean jars and cork tightly.
Serve after 2 days.

Top Recipes..Tamarind Chutney

2007-10-08T02:56:00.000-07:00

Ingredients:

200gms Tamarind (Imli)
300gms Jaggery (Gur) grated
2 tsp Roasted cumin (Jeera) Powder
2 tsp Red chili powder
Salt To Taste
1 tsp Black salt
1 tsp Garam masala

Method:

Add 5 cups of water to tamarind and bring to the flame and cook for 10 minutes.
Strain it and add the jaggery, chilli powder, cumin powder, salt, garam masala and mix well.
Cook again on medium flame till jaggery dissolves completely and the chutney gets semi thick(not too thick)
Take out the pulp from the tamarind mixture.This Chutney thickens more on cooling so check for consistency when using.

Top Recipes..Peanut Chutney

2007-10-08T02:55:00.000-07:00

Ingredients:

1/2 cup peanut
3-4 green chilies
few coriander leaves
1 tsp cumin powder
Salt To Taste
sugar or jaggery as per taste

Method:

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

Top Recipes..Indian Mango Chutney

2007-10-08T02:54:00.000-07:00

Ingredients:

1/2 kg mango, peeled and coarsely chopped
1 cup raisins
1 cup sugar
3/4 cup vinegar
250 gms ginger finely chopped
1 clove garlic, chopped
1 tsp salt

Method:

Mix all ingredients and give the mixture to boiling. Reduce the heat and simmer for about 45 minutes
Till the mixture thickens.

Top Recipes..Coconut Chutney

2007-10-08T02:53:00.000-07:00

Ingredients:

1 fresh coconut (grated)
3 fresh green chilies or as per taste
2 tbsp cilantro or coriander leaves (chopped)
1 tbsp lemon or lime juice
1 tbsp split peas (roasted)
3/4 cup plain yogurt
Salt To Taste

Method:

Grind coarsely all the ingredients in a blender and serve.

Top Recipes..Apple and Mango Chutney

2007-10-08T02:51:00.000-07:00

Ingredients:

250 grams raw Mangoes (Aam), peeled and sliced
250 grams cooking Apples (Seb), peeled and sliced
2 big cardamoms (Elaichi Moti), crushed
1 cup Vinegar (Sirka)
1 cup Water
1/2 level teaspoon Red chili pepper (Lal Mirchi)
1 3/4 Sugar (Cheeni)
3 teaspoons Salt (Namak)
4 cloves Garlic (Lasun)
1 teaspoon long ships of Ginger (Adrak)
4 teaspoons Raisins (Kishmish)
8 Almonds (Badam), blanched

Method:

Cook mangoes and apples in water with ginger and garlic till tender and the water is absorbed.
Add vinegar, sugar, almonds, red chili powder, cardamoms and raisins and cook till a little thick.
Cool, pour into jar, cork it tightly.

Top Recipes..South Indian Chutney

2007-10-08T02:50:00.000-07:00

Ingredients:

120 grams Channa dal
4 teaspoons Ghee
10 Green Chillies (Hari Mirch)
1 Coconut (Narial), fresh
2 teaspoons Whole mustard

Method:

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

Top Recipes..Mango Chutney

2007-10-08T02:49:00.000-07:00

Ingredients:

1/2 kg Green Mangoes (Aam)
1 cup Vinegar (Sirka)
1/2 cup Water
1 teaspoon Red chilli pepper (Lal Mirchi)
400-425 grams Sugar (Cheeni) (2 1/2 heaped cup)
4 teaspoons Salt (Namak)
2 tsp long strips of Ginger (Adrak)
2 cloves Garlic (Lasun)
3/4 teaspoon big Cardamom (Elaichi Moti) powder
60 grams Raisins (Kishmish) (4 tsp)

Method:

Wash the mangoes and dry them.
Peel and cut mangoes into very thin and long slices removing the stones.
Chop garlic very fine and cut ginger into thin and long slices.
Cook the mango slices, garlic and ginger in water on a low fire.
When tender, add sugar, vinegar, Red chili pepper , cardamoms, salt and blanched almonds and stir until thick and becomes golden.
Remove from the fire, add raisins and mix well.
Cool and put in an airtight jar.
Store in a cool and dark place.

Top Recipes..Garlic Chutney

2007-10-08T02:47:00.000-07:00

Ingredients:

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

Method:

Saute the garlic, coconut in oil.
Make tamarind pulp by soaking tamarind in some water for 2 hours and then straining.
Then grind the saute mixture with roasted red chillies and tamarind pulp.
Add the garlic and salt and grind once again to a smooth paste.

Top Recipes..Carrot Chutney

2007-10-08T02:46:00.000-07:00

Ingredients:

200 gms grated carrots
2 tbsp grated coconut
1 bunch coriander leaves chopped
4 green chillies
1 tsp lemon juice
Salt To Taste
grounded pepper as per taste

Method:

Grind all the ingredients to a smooth consistency.

Top Recipes..Amla Ki Chutney

2007-10-08T02:44:00.000-07:00

Ingredients:

200 gms Green Corainder (Cilantro)
250 gms Amla
100 gms Green Chillies
1 small Ginger
1 tsp Salt

Method:

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

Top Recipes..Moong Dal with Palak

2007-10-08T02:40:00.000-07:00

Ingredients:

1 cup split Green Gram Lentil (Moong Dal)
3 cup chopped Spinach (Palak)
a pinch of Turmeric Powder (Haldi)
1 tsp Red Chili Powder (Lal Mirchi)
1 tsp Asafetida (Hing)
2 tbsp Butter
1 tsp chopped Garlic (Lasun)
1 tsp chopped Ginger (Adrak)
a pinch of Sodium bi carbonate
1 tbsp fresh Cream

Method:

Wash and soak the gram for 30 minutes.
Boil some water in a pan.
Add the spinach leaves and the sodium bi carbonate and cook the leaves for a minute over a high flame till the leaves are cooked.
Drain the leaves and when cool grind in a blender. remove and keep aside.
Cook the dal, turmeric powder, chilly powder and the salt in a pressure cooker.
When the dal is cooked remove from the flame and keep aside.( make sure the dal is dissolved in the water, if the water was not sufficient add some more water and cook the dal again in a pan . use a wooden spoon to mash the dal).
Transfer the dal to a pan and add the spinach paste. mix thoroughly.
Cook over a low flame for 2 minutes.remove from the flame and keep aside.
Melt the butter in a pan . Add the garlic and fry for till the garlic turns light brown in color.
Add the ginger and the asafoetida and fry for a few seconds over a low flame.
Add the dal and mix thoroughly. Remove from the flame and serve hot garnished with cream.

Top Recipes..Masala Dal

2007-10-08T02:38:00.000-07:00

Ingredients:

1 cup Split Red Lentil (Masoor Dal)
5 slit Green Chilli (Hari mirch)
1 tbsp chopped Coriander Leaves (Dhania Patta)
1/2 tsp Turmeric Powder (Haldi)
1/2 cup grated Coconut
Salt to taste
1 tsp Mustard Seeds (Rai / Raee)
1 tsp Cumin Seed (Jeera)
2 chopped Tomato (Tamatar)
1 tbsp Oil
1 medium sized sliced Onion (Pyaj)

Method:

Wash and soak the gram 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 cooker with just sufficient water to cook the dal until soft.
Remove the lid of the cooker and add the green chillies , turmeric powder tomatoes and salt. cook for 3 minutes.
When the tomatoes are cooked add the coconut paste. mix thoroughly.
Cook for a minute and remove from the flame.
Heat the oil in a pan. add the mustard seeds, when they crackle add the cumin seeds.
Fry for a few seconds over a low flame. pour over the dal.
Serve hot garnished with the fried onions and the chopped coriander leaves.

Top Recipes..Chana Dal

2007-10-08T02:32:00.000-07:00

Ingredients:

1 cup chana dal
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

Method:

Soak the chana dal 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, turmeric, cumin, coriander, sugar the tamarind pulp (skin & seeds removed).
Stir well and allow to simmer uncovered.
In a separate frying pan, heat the vegetable oil over low heat and add the mustard seeds and chopped garlic to it.
When the oil gets hot, add the oil mixture to the simmering pot of dal.
Immediately cover the pot and keep covered for 2 min. while the dal continues to simmer.
Cook chana dal uncovered for another 5 min. and the dal is ready to be served with rice or bread.

Top Recipes..Urad Dal

2007-10-08T02:30:00.000-07:00

Ingredients:

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

Method:

Clean and wash the dal 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 water and keep aside.
Heat oil in a kadhai and add cloves, bayleaves and cumin seeds, allow to splutter.
Now add ginger, onion and green chilli and stir-fry till golden brown.
Add tomato (if using) and fry till it softens. Add all dry masalas (turmericpowder, chili powder, salt) and fry for a moment.
Now add dal and lemon juice, mix very gently.
Sprinkle garam masala and garnish with coriander.
Serve hot.

Top Recipes..Moong Dal

2007-10-08T02:29:00.000-07:00

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
1 long chopped Green Chillies
1 tbsp Oil
2 Curry Leaves
Few Coriander leaves

Method:

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 onions and fry for a minute.
Add the mashed moong dal to it and let it boil. Keep till 2-3 boils.
Garnish moong dal with coriander leaves and serve hot.

Top Recipes..Arhar Dal

2007-10-08T02:26:00.000-07:00

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 Chilli (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 saute use with the turmeric, salt and the sugar over a medium flame.
Add half of the ginger to the dal along with the cumin powder.
When the dal is cooked and thick remove from the fire.
Heat the ghee in a pan and add the mixed spices,(a little of onion seeds, fenugreek seeds , aniseeds, cumin seeds and mustard seeds all mixed together).
When the mustard seeds crackle add the bay leaf, remaining chopped ginger , slit green chillies and the broken red chillies. Fry for 2 minutes and pour over the dal. Mix thoroughly. serve hot.

Top Recipes..Parsi Dal

2007-10-08T02:24:00.000-07:00

Ingredients:

1 cup Split Red Lentil (Masoor Dal)
a pinch of Turmeric Powder (Haldi)
2 chopped Green Chilli (Hari mirch)
2 flakes chopped Garlic (Lasan / Lahsun)
2 tblsp Clarified Butter (Ghee)
Salt to taste
1 tblsp chopped Coriander Leaves (Dhania Patta)
1 tsp Cumin Seeds (Jeera)

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.
Fry for a minute over a low flame and pour over the dal.
Return the dal to a low flame.
Add a little water if required(the dal should have the consistency of sambhar) and cook for 2 minutes. remove from the flame.
Serve hot garnished with the corriander leaves.

Top Recipes..Masoor Dal

2007-10-08T02:22:00.000-07:00

Ingredients:

2 cups masoor dal
1 1/2 teaspoons garam masala
1 1/2 teaspoons turmeric
1 tsp salt
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, 1/2 teaspoon turmeric and salt. As massor dhal cooks, uncovered, water will evaporate and mixture will thicken.
Add more water to keep dal loose, like texture of thick cream. When dal is soft, turn off heat. Heat oil in wok. When oil is very hot, add onions and cook until tender and translucent but not browned.
Add garlic, ginger and chiles. Continue to fry until onions are deep-yellow. Add remaining 1 teaspoon each garam masala and turmeric.
Do not allow spices to burn. Keep stirring until mixture starts to stick. Add tomatoes and cilantro. Cook until tomato softens.
Pour in pot of masoor dal and simmer to blend flavors. Taste and add more salt if needed.

Top Recipes..Dal Makhani (Maa Ki Daal)

2007-10-08T02:19:00.000-07:00

Ingredients:

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

Method:

Soak rajma in water overnight.
Add water & little salt and pressure-cook Rajma and urad dal till soft for about 20-25 minutes. Mash and boil again for 15-20 minutes and add curd and cream to the dal.
Now in kadhai heat oil, splutter cumin seeds and add garlic paste, fry till light brown. Add onions and fry till golden brown.
Now add ginger, green chilies and tomatoes and fry till tomatoes soften.
Now add dry masalas (turmeric powder, chili powder, dhania powder & salt) and fry again for a moment.
Add dal and stir on medium flame. As soon as it starts boiling remove from the gas.
Sprinkle garam masala powder and garnish dal makhni with coriander and add butter.
Serve dal makhni hot. Goes well with laccha paratha, naan or rice.

Top Recipes..Arhar Dal with green mango

2007-10-08T02:16:00.000-07:00

Ingredients:

1 cup chopped Green Mango
1 cup Split Red Lentil (Masoor Dal)
1/2 tsp Turmeric Powder (Haldi)
Salt to taste
1 tsp chopped Ginger (Adrak)
1 tsp Cumin Seed Powder (Jeera)
2 Green Chillies (Hari mirch)
2 tblsp Clarified Butter (Ghee)
2 dry Red Chilly (Saboot Lal Mirch)
1 tsp Sugar
1 tsp Mustard Seeds (Raai / Raee)
1 sprig Curry Leaves
1 tsp Garam Masala

Method:

Wash and cook the dal with the turmeric powder, salt and the sugar in a saute.
Add the mango to the dal.
Add a part of the ginger to the dal along with the cumin powder and the garam masala powder. mix well.
When the dal and the mango is cooked remove from fire.
Heat the ghee in a pan , add the mustard seeds, when they crackle,add the remaining ginger,curry leaves, slit green chillies and the broken red chillies.
Fry for 2 minutes over a low flame and pour over the dal. serve hot.

Top Recipes..Breast of Chicken with Broccoli

2007-10-06T04:16:00.000-07:00

Serves 8

Ingredients:

300 g breast of chicken, cut into strips (marinate for about 10 minutes)
200 g broccoli heads, blanched
50 g roast almonds
2 tbsp vegetable oil
1 tbsp cornstarch
1 tbsp rice wine or sherry

To marinate chicken:

1 tbsp rice wine
½ tsp salt

For the sauce:

3 tbsp vinegar
2 tbsp sugar
1 tbsp tomato ketchup
½ tsp salt
1 tsp cornstarch

Method:

1. Heat ½ tbsp vegetable oil in the wok and quickly fry the broccoli. Switch to low heat and continue to cook until broccoli is half-cooked.
2. Remove the broccoli, clean the wok and pour in 1 ½ tbsp vegetable oil to warm. Roll the chicken pieces in cornstarch and fry quickly in the oil.
3. Add rice wine and switch to lowest setting to continue gently for a few minutes.
4. Push the chicken pieces to one side of the wok, pour in the sauce, heat for a few minutes and then add the broccoli and almonds. Mix well.

Top Recipes..Sliced Chicken Simple

2007-10-06T04:14:00.000-07:00

Ingredients:

2 halves or 1 whole chicken breast
1 tsp Chinese black beans
Vegetable oil
Optional: finely chopped ginger and garlic
Salt
Pinch of ginger
A little rice wine or sherry
Oyster sauce
freshly sliced chili
Finely shopped spring onion
A little sesame oil

Method:

1. Remove skin and bones from the chicken breast - if necessary - and slice into thin strips.
2. Pour a little vegetable oil (1/4 cup - 1/2 dl) in the large wok. When the oil is hot, add the chicken, the spices you wish to include and black beans. Sauté until the chicken is opaque or just cooked. Remove to an oven-proof dish and keep hot.

Top Recipes..Garlic Chicken

2007-10-06T04:12:00.000-07:00

Ingredients:

4 boneless, skinless chicken breast halves (about 1 lb.)
1 egg white
1 tbsp. cornstarch
1 tbsp. dry white wine or sherry
4 green onions, sliced very thinly diagonally
1 tsp. ginger root, minced
3 tsp. fresh garlic, minced (about 6 medium cloves)
2 tbsps. vegetable oil

Sauce:

1 tsp. crushed chili paste or more to taste
2 tsp. sugar
1 tsp. cornstarch
2 tsp. rice vinegar
1 tbsp. water
2 tbsps. dry white wine or sherry
2 tbsps. soy sauce

Method:

1. Place chicken breasts in freezer for 1 to 2 hours or until very firm but not frozen solid. Slice crosswise into thin shreds.
2. In small bowl, lightly beat egg white, then mix in cornstarch and wine, stirring until cornstarch is dissolved. Add chicken and mix well to coat all pieces. Let stand at room temperature 30 minutes.
3. Combine sauce ingredients, mixing well.
4. Heat wok or frying pan, add oil, and stirfry chicken until no longer pink. Remove chicken with a slotted spoon.
5. Add onions, ginger and garlic to wok and stirfry about 30 seconds, until ginger and garlic are fragrant but not brown. Return chicken to wok, restir sauce ingredients and add to wok.
6. Cook, stirring constantly, until mixture is well combined, hot and bubbly and thickens slightly. Turn off heat and splash with about 1 tsp of dark sesame oil. Serve over rice.

Top Recipes..Salted Chicken

2007-10-06T04:11:00.000-07:00

This is an Eastern Chinese recipe

Ingredients:

1 x 4 lb oven ready chicken
1 tbsp salt
2 tsps freshly ground black pepper
5 ½ pints chicken stock
1 ¼ cups dry sherry
1 tsp MSG
3 scallion, finely chopped (optional)
3 slices ginger root (optional)
3-4 scallions to garnish

Method:

1. Prick the skin of the chicken with a fork, then rub the salt and pepper all over it. Put the chicken in a large heatproof bowl, cover with foil and place a heavy weight on top. Leave in the refrigerator for 12 hours.

2. Place the chicken stock, sherry and MSG in a pan and bring to the boil. Remove from the heat and allow to cool, then pour over the chicken. Leave to marinate for 5 to 6 hours.

3. Either steam the chicken with the scallions and ginger for 1 hour or cook it in the boiling sauce for 30 minutes until tender. Serve hot or cold, sprinkled with the garnish.

Top Recipes..Lemon Chicken

2007-10-06T04:10:00.000-07:00

Ingredients:

1/2 c. & 2 tbsp. cornstarch
3/4 c. water, divided
2 egg yolks
4 skinless, boneless chicken breast halves (2-2 1/2 lb.)
2 c. corn oil
3 tbsp. brown sugar
1 tbsp. fresh ginger, minced
1 c. chicken broth
1/3 c. fresh lemon juice
1/2 c. scallions (cut diagonally, 1" slices)

Method:

1. In medium size bowl combine 1/2 cup cornstarch, 1/4 cup water and the egg yolks; whisk until smooth. Add chicken breasts, coating each piece well.
2. In a wok, heat 2 cups oil for frying; until sizzling. Fry chicken breasts, part at a time, on both sides until brown and tender. Remove to paper towels and keep warm.
3. In medium saucepan, place 2 tbsps. cornstarch, brown sugar and ginger. Stir in 1/2 cup water and broth. Cook over medium heat, stirring frequently until thickens and comes to a boil, boil for 1 minute.
4. Remove from heat, stir in lemon juice. Cut each chicken breast slightly at diagonal, into 4 pieces.
5. Arrange slightly over lapping on serving dish. Pour sauce over, sprinkle with scallions.

Top Recipes..Sweet and Sour Chicken

2007-10-06T04:09:00.001-07:00

Ingredients:

4 tbsps Peanut oil, divided
1 lb. chicken breast, sliced thinly
1 c. sliced celery
1 c. Chinese cabbage, chopped
1 med. onion, diced
1-2 carrots, shredded
1 red, yellow or green pepper, diced
1/2 tsp. grated fresh ginger or 1/4 tsp. dried ginger
1 clove garlic, minced

Sauce:

1/3 c. rice wine vinegar
1/2 c. brown sugar
Salt, pepper to taste
1/4 tsp. dried ginger
1/2 c. ketchup
Pinch of garlic powder
1 c. chicken stock
2 tbsp. cornstarch

Method:

1. Have all ingredients chopped and ready to go.
2. In a deep skillet or wok, heat 2 tbsps. oil over high heat.
3. Add all vegetables. Stir-fry quickly until onion is cooked and translucent. Remove to bowl.
4. Add 2 tbsps. oil to wok; heat. Add chicken and stir fry until no longer pink on outside (5-7 minutes).
5. Mix in separate bowl sauce ingredients, making sure to mix cornstarch thoroughly.
6. To chicken in wok, add vegetables and sauce mix. Cook over low heat until cornstarch is cooked, about 7 minutes, or until sauce is slightly thickened.
7. Serve over hot cooked white rice.

Top Recipes..Sweet Bitter Gourd

2007-10-06T04:04:00.000-07:00

This is a vegetarian dish.

Ingredients:

3 bitter gourds
A handful of dried mustard cabbage (fu cai)
1 slice ginger

Seasoning:

½ tbsp soy sauce
1 tsp MSG (optional)
1 tsp sugar
¼ tsp salt
1 tbsp sesame oil

Method:

1. Rinse the bitter melons and cut into big pieces (do not remove the core). Deep-fry over low heat for 5 minutes until golden brown; remove and drain.
2. Chop the cabbage. Crush the ginger. Heat the wok; add 1 tbsp sesame oil and 1 tbsp cooking oil; stir fry the cabbage and ginger lightly.
3. Add the bitter melon and 'A', and cook over low heat for 15 minutes or until the sauce is reduced to 1/3, then stir over high heat for a few seconds; remove and serve.

Top Recipes..Stuffed Bitter Guard

2007-10-06T04:02:00.000-07:00

Ingredients:

4 bitter-gourds
151g pork
4 cloves of garlic

Marinade:

1 tsp salt
2 tsp cornstarch
1/3 tsp chicken powder
1 Tbsp dark soy sauce;
dash of sesame oil; dash of pepper

Seasoning :

1 tsp sugar
1/2 tsp chicken stock (powder)
1/2 tsp dark soy sauce
125ml chicken stock;
2 Tbsp crushed fermented black beans

Thickening :

1 tsp cornstarch
1 Tbsp water

Method:

1.Chop pork finely (or use ground pork) and marinate for 10 minutes. Set aside.
2.Wash and seed bitter gourds. Cut into ring-shapes. Put gourds in water to boil for two to three minutes. Rinse in cold water and wipe dry. Wait for gourds to cool off. Spread cornstarch on the inside ring of gourds. Then stuff in pieces of pork.
3.Sauté garlic in a wok. Put in bitter melons to fry for 2 minutes. Flip over the other side to fry for another 2 minutes. Add in seasoning and then fry a little longer until pork is thoroughly cooked. Put in thickening. Ready to serve.

Top Recipes..Straw Mushrooms with Broccoli

2007-10-06T04:00:00.000-07:00

Serves 2

Ingredients:

8 oz. fresh broccoli

Seasoning sauce:
2/3 cups good stock
1 tsp. sesame oil
1 tsp. rice wine
1 tsp. cornstarch blended with 2 tsps. Water
Salt and pepper
4 oz. canned straw mushrooms, drained

Method:

1. Cut the broccoli into small florets and blanch in boiling water for 1 to 2 minutes. Drain well.
2. Boil the seasoning sauce, adjust the seasoning and thicken with the cornstarch paste.
3. Add the straw mushrooms and broccoli, bring back to the boil and serve.

Top Recipes..Stir Fried Beansprouts

2007-10-06T03:59:00.000-07:00

Serves 2

Ingredients:

10 oz. beansprouts
2 tbsps oil
1 tsp sugar
½ tsp salt
2 tbsps light soy sauce
1 tsp. sesame oil

Method:

1. Trim the beansprouts, blanch and drain.
2. Heat the wok with oil and stir fry the beansprouts for 30 seconds. Season with salt and sugar.
3. Lift the wok from the heat, add the soy sauce and mix well.
4. Sprinkle with sesame oil and serve.

Top Recipes..Sweet and Sour Beansprouts

2007-10-06T03:57:00.000-07:00

Serves 2

Ingredients:

12 oz. beansprouts
4 oz. green pepper
3 tbsps oil

Seasoning sauce:
½ tsp sugar
½ tsp salt
2 tsps white vinegar

Pinch of MSG (optional)

Method:

1) Wash and pick over the beansprouts. Blanch in boiling water for 1 minute, then dip in cold water before draining well.
2) Wipe, deseed and cut the green pepper into thin strips.
3) Heat the wok and add the oil.
4) Stir fry the green pepper strips for 30 seconds, then add the beansprouts and continue to stir fry for another 30 seconds.
5) Stir in the seasoning sauce and a little MSG to taste. Serve at once.

Top Recipes..Fried Mixed Vegetables

2007-10-06T03:55:00.000-07:00

Ingredients:

8 oz round cabbage, cut into small pieces
5 dried mushrooms, soaked stemmed, and halved
3 oz bamboo shoot, cut into 1 ½ inch strips
1 oz snow peas, strung and boiled
3 inches carrot, sliced and boiled
1 cucumber, sliced
5 tbsp chicken oil (or salad oil)
5 tbsp soup stock
1 tsp salt
1 tsp sugar
2 tsp soy sauce
½ tsp MSG

Method:

1. Prepare vegetable ingredients as indicated above. Bamboo shoot should be sliced into thin strips. Then make slits in edge of each strip so that it looks like a comb.
2. Heat 5 tbsp oil and fry cabbage first. Then add bamboo and other vegetable ingredients and fry mixture for 5 minutes.
3. Add soup stock and seasonings and mix. Do not cook too long. This dish may be served either hot or cold.

Top Recipes..Broccoli with Garlic Sauce

2007-10-06T03:53:00.000-07:00

Ingredients:

1 cup beef broth
1 bay leaf
1 onion, minced
1/4 tsp salt
1/4 c. heavy cream
1 c. water
1 clove garlic, peeled
2 tbsp celery leaves, minced
1/8 tsp. pepper
3 thin slices lemon

Method:

1.Simmer all ingredients but the cream and lemon slices, covered for 20 mins. Strain into another saucepan.
2.Add cream, and heat over lowest heat, for 3-5 mins.
3.Add salt and pepper, to taste. Serve hot with lemon slices on top of your cooked broccoli.

Top Recipes..Stir fried Mixed Vegetables with Water Chestnuts

2007-10-06T03:52:00.000-07:00

Serves 4 to 6

Ingredients:

1/4 cup vegetable oil
1 2-inch fresh ginger root, peeled and finely chopped
1 lb. snow peas, cut into 2-inch lengths
2 oz. bamboo shoots, drained and sliced
4 water chestnuts, sliced
1 tbsp. rice wine or dry sherry
1/4 tsp sugar

Method:

1. Heat the oil in wok.
2. Add the ginger and stir fry for 30 seconds.
3. •Add snow peas and bamboo shoots and stir fry for 4 minutes.
4. Stir in all the remaining ingredients until they are thoroughly mixed.
5. Serve at once.

Top Recipes..Bean Sprouts with Ginger

2007-10-06T03:46:00.000-07:00

Ingredients:

3 tbsp. vegetable oil
1 large onion, thinly sliced
1 1-inch fresh root ginger, peeled and finely chopped
1 tsp salt
1 lb. bean sprouts

Method:

1.Heat the oil in a wok.
2.Add onion and fry until soft.
3.Add ginger and stir-fry for 3 minutes.
4.Stir in the remaining ingredients, increase the heat to moderately high and stir fry for 3
minutes, or until the bean sprouts are cooked through but still crisp.
Served at once.

Top Recipes..Vegetarian Fried Rice

2007-10-06T03:45:00.000-07:00

Preparation time: 20 mins
Cooking time: 20 mins
Serves: 6

Ingredients:

3 bowls cold rice
50 g soy bean chunks, soaked in hot water for 10 mins, squeeze out the water before use)
2 tbsp chopped ginger
1/2 cup frozen peas
1/4 cup oil

Cut into small cubes:

250 g cabbage
1 can button mushrooms
1 carrot
2 red chilies

Seasoning:

2 tbsp vegetarian oyster sauce
½ tsp pepper
1 tbsp sesame oil

Method:

1. Heat the oil in a wok and fry the ginger till it is fragrant.
2. Add in all the vegetables and soy bean chunks. Stir fry with seasoning until its dry.
3. Add in rice and peas, mix well.
4. Dish out, garnish with Chinese celery.

Top Recipes..Rice with Chicken and Tomatoes

2007-10-06T03:42:00.000-07:00

Ingredients:

6 oz cooked chicken
2 oz onions
4 oz tomatoes
4 cups hot cooked rice
3 tbsp oil
1 tsp shredded ginger

Seasoning:

¼ tsp salt
2 tbsp sugar
1 tsp wine
1 cup stock
¼ cup tomato ketchup
1 ½ tsp soy sauce
A pinch of pepper

Gravy mix:

1 tsp cornflour
1 tbsp water
1 tsp sesame oil

Method:

1. Shred the chicken and leave aside for later use.
2. Peel, wash and shred the onions. Wash and shred the tomatoes.
3. Place the hot rice on a hot platter.
4. Heat the wok and bring the oil to boil. Saute the ginger and onions and pour in the tomatoes with the salt and sugar to mix well, then stir in the shredded chicken. Sizzle the wine, add the stock and season to taste. Mix the cornflour and water evenly and stream into the sauce to thicken. Sprinkle the sesame oil and scoop the chicken with the sauce beside the rice to serve hot.

Top Recipes..Pineapple Fried Rice

2007-10-06T03:40:00.000-07:00

Ingredients:

1 pineapple (whole fresh with leaves)
2 tbsp vegetable oil
1 small onion finely chopped
2 green chiles seeded and chopped
1 cup lean pork, cut into small dice (8 ounces)
1/2 cup cooked shelled shrimp or prawns (4 ounces)
3-4 cups cooked cold rice
1/4 cup roasted cashews (2 ounces)
2 scallions chopped
2 tbsp fish sauce (from Asian Market)
1 tbsp soy sauce
10-12 mint leaves shredded - for garnish
2 red chiles, sliced into rounds - for garnish
1 green chile, sliced into rounds - for garnish

Method:

1. Cut the pineapple in half lenghways and remove the flesh from both halves by cutting round the inside the skin. Reserve the shells. You will need about 1/2 cup (4 oz) of fruit (keep the rest for dessert).
2. Heat the oil in a wok or large frying pan. Add the onion and chiles and stir-fry for about 3-5 minutes until softened. Add the pork and cook until it is browned on all sides.

Top Recipes..Chicken Noodles Soup

2007-10-06T03:37:00.000-07:00

Ingredients:

8 c. chicken broth
1/2 lb. chicken, skinned, boned & cut into small pieces
3 carrots, sliced
2 tbsp. light soy sauce
1 tbsp. sugar
1 tbsp. sherry
1/2 tsp. ground ginger
4 oz. rice vermicelli, broken into 1 inch pieces

Method:

1. In a large soup pot place chicken broth. Bring to a boil over medium-high heat.
2. Add chicken, carrots, soy sauce, sugar, sherry and ginger; reduce heat. Cover. Simmer for 20 minutes. Bring to a boil.
3. Add vermicelli. Cook over medium-high heat for 15 minutes. Skim off fat.

Serves 8

Top Recipes..Stir Fried Noodles

2007-10-06T03:34:00.000-07:00

Ingredients:

* 1 package of rice vermicelli
* Vegetable oil
* 2-3 cloves garlic
* Salt
* Spices such as 5 spice powder, etc.
* Piece of ginger (1-2 inches/3-5 cm)
* 200 g fresh or frozen shrimp
* 1/2 - 1 tsp yellow curry powder
* 1/2 package (5-6 oz / 150 -180 g) fresh bean sprouts
* Fresh or dried Chinese mushrooms, sliced
* 1 shredded carrot or other vegetables
* 2 green bell (capsicum) peppers
* 2 Tbsp oyster sauce
* 2 Tbsp soy sauce
* 2-3 Tbsp sweet chili sauce (optional)

Method:

1. Bring a large pot of water to boil. Remove from heat and place the rice vermicelli (noodles) in the hot water. Leave the noodles until they are just tender (about 2-4 minutes). Drain the noodles.
2. Peel and mince the garlic and ginger. Wash, core and slice the green peppers julienne. Slice the mushrooms.
3. Pour a little oil (about 1/2 to 3/4 cup) and add the ginger and garlic and sauté lightly. Add the curry powder and fry lightly to bring out the flavor; add the oyster and soy sauces and sweet chili sauce. Add the bean sprouts, mushrooms and peppers and cook gently 2-3 minutes. Add a little boiling water to keep the sauce liquid.
4. Reduce the heat to medium low and add the shrimp and noodles. Mix the noodles until they are coated with the sauce and no white patches appear. Add a little more oil if necessary so the noodles do not stick together.
5. Remove noodles to an oven-proof dish and keep hot.

Top Recipes..Sweetcorn and Egg Chowder Soup

2007-10-06T03:32:00.000-07:00

Ingredients:

2 eggs
2 cups creamy sweetcorn
4 cups water
1 spring onion
2 tbsp oil
1 slice ginger

Seasoning:

½ tsp wine
1 ½ tsp salt
½ tsp chicken essence
1 tsp sugar
A pinch of pepper
2 tbsp cornflour
3 tbsp stock
1 tsp sesame oil

Method:

1. Break the eggs and separate the yolks from the whites then place in 2 separate bowls. Beat both the yolks and the whites thoroughly.
2. Place the sweetcorn in a bowl and stir in 1 cup of water then leave aside.
3. Wash and dice the spring onion.
4. Heat a clean earthenware pot or stainless steel saucepan over moderate heat. Add the oil to sauté the ginger and discard. Sizzle the wine and pour in the remaining water to bring to boil. Stir in the sweetcorn mixture, then season with the salt, chicken essence, sugar and pepper. Mix cornflour with the stock and trickle into the boiling soup, stirring constantly. Add the egg yolks, then the egg whites, gradually. Scoop into serving bowls and sprinkle the sesame oil and spring onion on top. Serve hot.

Top Recipes..Wholesome Vegetable Soup (Microwave)

2007-10-06T03:31:00.000-07:00

Ingredients:

* 500 ml water
* 150 g chicken pieces, without skin
* 150 g carrot, cut into wedges
* 100 g potato, cut into wedges
* 75 g Bombay onions, cut into wedges
* 50 g button mushroom
* 50 g tomatoes
* 1 pc chicken stock cube

Method:
1. Place all ingredients in a deep microwave safe casserole.
2. Cook uncovered on power high for 12 to 15 minutes and Medium for 20 to 22 minutes.
3. Serve soup hot with rice or buttered buns or toast.

Serves 4 to 6

Top Recipes..Chinese Cabbage Soup

2007-10-06T03:27:00.000-07:00

Ingredients:

* 2 c. cooked chicken, cut into strips
* 7 c. chicken broth
* 6 c. sliced Chinese cabbage
* 1 tsp. soy sauce
* 1 tsp. salt
* 1/4 tsp. pepper

Method:

1. Combine chicken and chicken broth, bring to boil.
2. Stir in remaining ingredients; cook only 3 to 4 minutes or until cabbage is crisp and tender. (Do not overcook.) Lettuce can be used for cabbage, reduce time to 1 minute.

Top Recipes..Whole Chicken Soup

2007-10-06T03:25:00.000-07:00

Ingredients:

* 1 spring chicken
* 1 stalk leek
* 10 quail eggs
* 1 lb cut vegetables
* 2 tbsp wine
* 2 tsp salt, or to taste

Method:

1. Boil chicken with leek and sufficient water for 40 minutes or until tender.
2. Boil quail eggs and soak in water, shell.
3. Add vegetables, quail eggs, and seasonings and simmer for 20 minutes. Serve hot.
4. Tear chicken apart before dish is served. Serve small dishes of soy sauce for dipping chicken.

Top Recipes..Corn Soup

2007-10-06T03:24:00.000-07:00

Top Recipes..Corn Soup

Serves 4

Ingredients:

1 can corn (creamy style)
1 oz. ham
6 cups chicken stock
2 egg whites
1 chicken fillet

Seasoning:
½ tsp salt
½ tsp sugar
1 tbsp rice wine
Dash of MSG

3 tbsp cornstarch dissolved in cold water
1 tsp rendered chicken fat

Method:

1. Remove the sinew from the chicken fillet and grind 4 times (you may mince with a knife). Add the egg whites little by little and mix.

2. Chop the ham finely.

3. Bring the chicken stock to boil in a pan, add the corn and cook for 3 to 4 minutes. Remove the scum and season with the seasoning ingredients. Pour in the cornstarch dissolved in water to thicken. Stir with a ladle adding the minced chicken fillet gradually.

4. When the chicken is cooked, drop in the rendered fat and pour in the content into a soup bowl. Drop in the shredded ham in the center of the bowl.

Top Recipes..Vegetable Soup

2007-10-06T03:22:00.000-07:00

Ingredients:

2 cans chicken broth
1/2 c. snow peas
1 pkg. tofu chopped
1 bunch celery, cabbage
1 c. fresh mushrooms
1 c. sliced zucchini
1 pkg. bean sprouts
1/4 c. soy sauce
1 tbsp. sesame seeds
1 can water chestnuts, drained

Method:

1. Heat chicken broth to boiling.
2. Add remaining ingredients. Simmer about 30 minutes until vegetables are just tender.

Top Recipes..Egg Drop Soup

2007-10-06T03:13:00.000-07:00

Ingredients:

3 c. chicken broth
1 tsp. salt
Dash of white pepper
1 med. green onion (with top), chopped
2 eggs, slightly beaten

Method:

1. Heat chicken broth, salt and white pepper to boiling in 2 quart saucepan.
2. Stir green onion into eggs. Pour egg mixture slowly into broth, stirring constantly with fork until egg forms shreds. 3 servings (about 1 cup each).

Top Recipes.. Banana Crumb Muffins

2007-10-06T03:10:00.000-07:00

Ingredients:

* 1 1/2 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 3 bananas, mashed
* 3/4 cup white sugar
* 1 egg, lightly beaten
* 1/3 cup butter, melted
* 1/3 cup packed brown sugar
* 2 tablespoons all-purpose flour
* 1/8 teaspoon ground cinnamon
* 1 tablespoon butter

Method:

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Top Recipes..Veggie Lovers Pizza

2007-10-06T03:01:00.000-07:00

Ingredients:

1 tbsp oil
1 tsp crushed red chillies
1 large onion, chopped
1 cup tomatoes, sliced
1 large green pepper, de-seeded and chopped
1 medium capsicum, chopped
1 cup broccoli/cauliflower florets
½ cup olives
1 cup mozzarella cheese
1 cup pizza sauce
2 thin pizza crusts

Method:

Preheat oven to 375 degrees F.
In a large non-stick pan, heat oil and add crushed red chillies, onion, pepper and capsicum and sauté them for five minutes or until they begin to soften.
Toss in the broccoli or cauliflower florets and olives, and cook for a couple of minutes.
Remove from heat.
Place the pizza crusts on two non-stick baking trays and evenly sprinkle half the cheese.
Spread the pizza sauce over them and then arrange the sautéed vegetables and tomato slices on the crusts.
Sprinkle the rest of the mozzarella cheese on top and bake for 15 minutes or until the edges of the crust are golden brown.
Serve immediately or reheat in the microwave to serve.

Top Recipes..Vegetable Sandwich

2007-10-06T02:55:00.000-07:00

Ingredients:

1/2 cup cabbage
1/2 tsp white pepper
1/4 tsp Chinese salt
1 egg, whisked
1 carrot
1 spring onion
1 tbsp oil
1 capsicum
2 green chillies
2 potatoes
4-6 slices of bread
Black pepper to taste
Salt to taste

Method:

Boil, peel and mash potatoes and add salt and black pepper.
Heat oil in a pan and stir fry the vegetables.
Add seasonings.
Mix the stir-fried vegetables and mashed potatoes; make kebabs of the mixture.
Dip the kebabs in beaten egg and deep fry until brown.
Take a slice of bread, place kebab, onion rings and cucumber pieces and top with the other slice.
Cut the sandwiches diagonally and serve.

Top Recipes..Kashmiri dum Aloo

2007-10-06T02:54:00.000-07:00

Ingredients:

200g Walnut sized potato
100g curd
Salt to taste
1/4 tablespoon chili powder
1/2 tablespoon ginger garlic paste
1/2 tablespoon poppy seeds
1/2 tablespoon coriander seeds
1/2 tablespoon cumin seeds
2-3 cloves
2-3 cardamom
Salt to taste
1/2 tablespoon red chilli powder
1/2 tablespoon turmeric powder
1 small sliced onion
1/2 tablespoon garlic paste
100g curd
1/2 tablespoon garam masala
1 tablespoon oil

Method:

Take the potatoes and peel them properly.
Now prick the peeled potatoes all over with a fork.
Mix curd, salt, chilli powder and ginger garlic paste
and marinate potatoes for about an hour.
The next step consists of arranging the potatoes neatly
on the baking sheet. Now roast the potatoes at the temperature
of 375' F for about 40-45 minutes, or till the time the potatoes
get completely cooked.Take a non-stick pan and heat some oil.
Add sliced onion to it and fry till the color turns light brownish.
Add on garlic paste and stir for 2 minutes.
While onions are frying, roast coriander seeds, poppy seeds,
cloves and cardamom and grind.
Combine the onion paste and whole spice paste and blend properly.
Add roasted potatoes in the mixture and stir well for about 3-4 minutes.
Add the remaining curd along with 3-4 tablespoons of water.
Simmer for about 20-25 minutes and your Kashmiri dum aloo dish
is ready to be served.

Top Recipes..Hot and sour soup

2007-10-06T02:52:00.000-07:00

Ingredients:

1/2 cup carrot, chopped
1/2 cup cabbage, chopped
1 tsp Chinese salt
1 tsp black pepper
1 tbsp cornflour
1 cup boneless chicken, shredded
2 tbsp soya sauce
2 tbsp chilli sauce
2 tsp vinegar
3 to 4 garlic cloves
Green onions, chopped
Oil
Salt to taste

Method:

Boil chicken with salt and pepper till tender, leaving four cups of stock.
Heat oil, add chopped garlic, all the vegetables, soya sauce and chicken stock.
Boil till the vegetables become tender.
Add all the other seasonings and cornflour.
Cook for a while and then sprinkle chopped green onions.
Serve with lime or vinegar.

Top Recipes..Gujia

2007-10-06T02:49:00.000-07:00

Ingredients:

Flour
Sugar
Khoya
Cooking oil
Dry fruits—raisins, almonds, pistachios and cashews
Water

Method:

Initially, ingredients like flour or ‘maida’ and oil are properly mixed. With the help of little water, it is kneaded well to make dough. It is then properly covered with wet cloth and kept aside for sometime.
The ‘khoya’ is taken in another bowl and deep-fried in oil till it is light brown. Later, it is mixed with sugar. Dry fruits like raisins, almonds, pistachios and cashews are added in to this mixture. Allow it to cool for sometime.
While the khoya cools down, little chapattis are prepared from the dough. These round chapattis are stuffed with the khoya and dry fruit mixture. Now fold the chapattis so that the sides are sealed and ensure that the khoya is wrapped into it. Then, on a very low flame, deep-fry these gujias until deep brown. Place on tissue paper so that it soaks excess oil and serve hot.
And your mouth watering and delicious gujias are ready to be devoured!

Top Recipes..Besan ke Laddu

2007-10-06T02:47:00.000-07:00

Ingredients:

3 cups besan/Chickpea flour
1 1/2 cups Ghee
3 cups powdered sugar
2 green Cardmoms pods, peeled and powdered

Method:

Sieve the besan to get rid of any lumps.

Heat the ghee in a heavy bottomed pot on medium heat. Yes, all one and half cups of it. Don’t think, just do it. Don’t use oil. Don’t use the Store bought ghee. Try fresh home made ghee. I made a fesh batch of ghee in the morning. Do it. Go the extra mile. Chalta hai…Diwali Hai. Its worth it.

Add the besan, and keep stirring and stirring and stirring and stirring. It will kind of seize into a tight ball first, making it a bit tough to stir. But after a few minutes, it will actually become the consistency of “pakoda batter” making the stirring simpler. So, keep stirring and stirring and stirring. Until the besan goes from sunny yellow color to a burnt orange. The color ‘burnt orange’ not ‘burnt’ besan. Oh, No!!
Kind of like going from sunny yellow of the summer to the oranges of autumn, isnt it?. How symbolic!!! Yes, I am going nuts. Chalta hai…Diwali Hai

Just keep stirring it and dont even think about looking away for a second. The second you look away, will be the time it will decide to change color. And it can go from deliciously roasted to yucky toasted in a jiffy. The best way to know its done, is the amazing nutty smell that starts permiating through your home. My friend once told me how her mom would just shout out from the kitchen “does it smell like ladoos, yet?” to know if they were done. When the besan is done, believe me, you will know and those zombies sitting in front of your television will know, too.

Take it off the heat, and let it cool completely. It will be a little liquidy(If thats a word, you know what i mean).Thats ok, thats the way it should be. While it cools, pound regular sugar into powder in your blender. Don’t go for the powdered sugar in the market. They have cornstarch in them, which has its place, but not in besan ladoos.

When completely cool, add the sugar, cardamom powder and raisins and chopped almonds/ cashews(If using) and mix till incorporated. Shape into golf ball size rounds. Yummy besan ladoos are ready.

With the besan ladoos done and the kids still down, I decided to go for another staple at our home during diwali. They are called “tukdi” and they are crisp, savoury and a perfect antithesis to the sweet ladoos. Very simple ingredients, but can be quite a chore because they have to cut into diamond shapes and then deep fried. But, I cannot imagine diwali without these.

Top Recipes..Aloo Ki Tikiyan

2007-10-06T02:45:00.000-07:00

Ingredients:

For Filling
4 big potatoes
1 onion, finely chopped
5-6 green chilies, chopped
1/2 cup cilantro leaves, chopped
4 teaspoons masala or 2 teaspoons red chili powder
1 teaspoon onion seeds (kalongi)
1 teaspoon zeera powder (Cumin powder)
1 teaspoon fresh grated ginger (optional)
1 tablespoon lemon juice (optional)
salt

For Batter
1 cup white flour
1 teaspoon sea salt
2 tablespoons oil
1 pinch baking soda
water, for making the batter

Method:

Peel and boil the potatoes until soft.
Mash the potatoes and add the masala or spices, onions, cilantro, chilis and add ginger and lemon juice if desired.
Form the mixture into small patties.
Mix the white flour with the salt, baking soda, oil and water to make a thick batter.
Heat oil in a pan.
Dip patties into the batter and fry at least 5 minutes on each side, until golden brown.
8 servings
35 minutes 15 mins preparation.