Indian Recipes 2.pdf

GUIDE TO INGREDIENTS

Reciepes

GARAM MASALA

ONION AND TOMATO RAITA

BOONDHI RAITA

MINT AND CORIANDER CHUTNEY

Breads

CHAPATI (PHULKA)

PARATHA

STUFFED PARATHAS

Snacks

BHEL

BONDA WITH INSTANT MASHED POTATO

PAKORAS (SAVORY FRITTERS)

DAHI VADA (SAVORY BALLS IN YOGURT)

UPMA

VEGETABLE PUFF

Vegetables

GOBI ALOO (CAULIFLOWER AND POTATOES)

CHOLE (CHICK PEAS )

MASALEDAR SEM (SPICY GREEN BEANS)

VEGETABLE KURMA

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GUIDE TO INGREDIENTS

VEGETABLE CURRY

GREEN PEPPER CURRY

DRY POTATOES (SOOKHA ALOO)

OKRA (BHINDI)

PANEER (CHEESE)

MATTAR PANEER (PEAS AND CHEESE)

NAVRATHNA KURMA

CAULIFLOWER AND POTATOES (ALOO GOBI)

CURRIED EGGPLANT (BHARTHA)

CURRIED MUSHROOMS

Lentils

SAMBHAR

MASUR DAL

KALI DAL (WHOLE BLACK BEANS)

RED KIDNEY BEANS (RAJMA)

CURRIED GARBANZO BEANS

RICE

CHICKEN PULLAO

SOUTH INDIAN PULLAV (RICE)

SAFFRON RICE (KESAR CHAWAL)

NAVRATTAN PULLAO (NINE-JEWELED RICE)

FISH

PRAWN (SHRIMP) CURRY

CORIANDER FISH (BHARIA MACHLI)

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GUIDE TO INGREDIENTS

CHICKEN

MUGHLAI CHICKEN WITH ALMONDS

MALAI CHICKEN

CHICKEN CURRY NORTH INDIAN STYLE

TANDOORI CHICKEN

GUIDE TO INGREDIENTS

Most of the ingredients are available at the grocery stores or supermarkets. Some,

though, are special and have to be obtained from the Indian stores.

Substitutes may change the character of the dish. It is better to omit an ingredient if not

available than to substitute for it. If whole spice is not available , you may use the ground

form, but the ground form is less pungent.

Asafoetida (Hing) : Dried gum resin from the root of various Iranian and East Indian

plants. Has a strong fetid odor - definitely an acquired taste.

Besan (Besan) : Flour of dried chickpeas.

Cardamom (Elaichi ): Dried fruit of a plant. Mostly the seeds are used. Seeds of 4 pods

measure approximately 1/4 t.

Coriander (dhania): Aromatic herb of the parsley family. Sold as cilantro or Chinese

parsley. Also sold as seed or dry powder.

Cumin (Jeera): Very aromatic and reminiscent. Sold whole or ground.

Dals (Dal): Hindi name for all members of the legume or pulse family. Commonly used

are: Arhar, Channa, Masur, Mung, Labia (black-eyed peas), Rajma (red kidney beans).

Fennel Seed (Sauf): Has an agreeable odor and licorice flavor. Available whole or

ground.

Fenugreek (Methi): Has a pleasant bitter flavor and sweetish odor.

Garam Masala (Garam Masala): A mixture of spices; details come later.

Chat Masala (Chat Masala): A variation of Garam masala. Available in Indian stores.

Ghee (Ghee): Fat for frying. Pure ghee is clarified butter.

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GUIDE TO INGREDIENTS

Mustard oil (Larson): Pungent oil made from black mustard seeds.

Mint (Pudina): Aromatic herb. Fresh and dried leaves are used in the preparation of

chutneys. Dried leaves are much less fragrant than the fresh ones.

Pomegranate (Anar dana): A flavoring agent. Has some scent.

Saffron (Kesar): Made of stigmas of a flower grown in Kashmir and Spain. It is aromatic

and yields a yellow color.

Turmeric (Haldi ): An aromatic powdered root. Used as a flavoring, and for flavoring

curries.

Recipes

GARAM MASALA

(approximately 1 1/2 cups)

Ingredients:

3 - 5" pieces Cinnamon stick

1 cup Green cardamom pods

1/2 cup Cumin seed

1/2 cup Black pepper corns

1/2 cup Cloves

1/2 cup Coriander seeds

Procedure:

Dry the ingredients in an oven. Do not let them turn brown. Remove the seeds from the

cardamom pods. Pound cinnamon sticks into smaller pieces. Combine ingredients until

they are well mixed and blend at high speed for 2-3 minutes until completely pulverized.

ONION AND TOMATO RAITA

(4-6 Servings)

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GUIDE TO INGREDIENTS

Ingredients:

8 oz. Yogurt (plain)

1 small Onion

1/2 tsp Salt

1 small Tomato

1/2 tsp Chat Masala (optional)

1/2 tsp Black pepper (ground)

1/4 cup Milk

Method:

Beat yogurt and milk until smooth. Chop onion and tomatoes and add to yogurt. Add

salt and pepper and sprinkle the Chat Masala over, and serve.

BOONDHI RAITA

Ingredients:

1/4 cup Besan

1/2 cup Water

Ghee for frying

to taste Salt

to taste Pepper

to taste Chat Masala

1 1/2 cup Yogurt

1/4 cup Milk

Method:

Make a pouring paste of the besan and water. Heat ghee and drop paste into it through

a slotted spoon to get little drops that fall one at a time (these are boondhi). Remove the

drops when golden brown and dry on a paper towel to remove extra oil. Soak the drops

in warm water. Add milk, salt, pepper, and add Chat Masala to yogurt. Squeeze water

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