Latest Recipes

Green Chatni's

Fri, 10 Sep 2010 04:57:01 +0000

In northern India, we use to eat lot of side dishes with snacks and main course. One very common side dish is Green Coriander (Hara Dhania) Tomato Chatani which is very common with pakoda's. But you will also like this with Dal-chawal.
Recipe for Green Coriander (Hara Dhania) Tomato
Ingredients for 2-3 people.

Green coriander leaves 50 gm.
2 Red tomato.
Green chili 3-4(depends upon your tung.
Garlic cloves 5-6(Raw garlic is good for health but you can use it according to you preferences ).
Salt to test.
Mustard oil 1 table spoon(Optional).

Method
Wash Coriander leaves, green chili, Tomato and garlic cloves very carefully, Now put all ingredients in Grinder except oil(Cut tomato in 4 pieces) and grind it fine and finally add oil and serve as side dish with snacks and main course.

Channa Masala for Chole

Thu, 19 Aug 2010 10:32:51 +0000

Hello..

I am not successful in being able to create Chole like say Cream Centre- Bombay.. !! well, I have this strong urge to eat it again..you know one of those urges and hence would be very grateful if some one could give me an authentic recipe..!¨I have many *good/authentic * recipes but it always says add a Tsp of channa masala..!!!

what is this channa masala one puts in Chole??

any pointers would be great.. I will try out Suresh's recipe which looks yummy..!

thanks and cheers

Sirka Pyaz

Tue, 10 Aug 2010 15:17:33 +0000

How to make Sirka Pyaz?

marathi vangi bhath.

Tue, 27 Jul 2010 13:42:41 +0000

can anyone suggest how the goda masala for the maharahstrian vangi bhath is made? there are various versions available in stores around pune, nasik etc. but none as good as a home ground one.

Bellam poothareku or Panchadara poothareku

Sun, 04 Jul 2010 17:10:07 +0000

Wanted a Recipe for Bellam poothareku or Panchadara poothareku . Had this the other day from a colleague who came back from his home town Incredible taste I must say . Was amazed at how thin the rice flour was around this sweet wrap !

So any one have a clue of this ?

South Indian Masala Dosa (w/potato filling)

Sun, 27 Jun 2010 13:15:34 +0000

Masala Dosa with potato filling is the ultimate south indian food (most probably the staple food in south india) but is relished in almost all parts of India. This item is not only healthy but also tastes great with crispy layers of dosa filled with delicious potato preparation as fillings. Effort wise Masala Dosa is simple but does take some time to complete as you have to cook one dosa at a time. And also considering that you also have to prepare the sambar and coconut chutney as well to go along with this main dish, overall this is much like a mini-project.

Ingredients

1 cup Urad dal
2 cup Rice
1 teaspoon mustard seeds
7-8 curry leaves
1 medium size chopped onion
2-3 green chili
1/2 teaspoon turmeric powder
1 chopped tomato
5-6 teaspoon tamarind water
Vegetable oil
Salt

Preparation time:15 mins

Cooking time: 20 mins

Serve: 4

Steps

1. Soak 1 cup Urad dal and 2 cup Rice for 4-5 hour, then blend it in a mixer grinder with 1/2 cup water batter will be not so thick.

2. Heat the tawa and wipe it with little vegetable oil and put 1/2 cup batter (step 1) into the tawa, spread it with spoon after few mins dosa will become little brown.

3. Boil 2 potatoes in micro- oven for 8 mins, then remove the skin of potatoes and cut it into small pieces.

4. In a kadai heat 2 tablespoon vegetable oil, put 1 teaspoon mustard seeds and after 1 min add 7-8 curry leaves, 1 medium size chopped onion,2-3 green chili, 1/2 teaspoon turmeric powder, salt to taste and fry till it become half tender.

5. Put boil potato into the kadai (step 4) and fry for few mins then, add 1 chopped tomato, 5-6 teaspoon tamarind water and cook till it become tender. Potato filling is ready for Dosa

6. Put the Potato filling on Dosa and roll it.

Masala Dosa with potato filling is ready to serve with Sambar and Coconut Chutney for lunch or dinner.

This post has been promoted to an article

Mosabbat Pulao

Sat, 26 Jun 2010 02:03:07 +0000

I started writing that nostalgia post and then house construction hassles came in the way, so had to give the post a break. While referring old papers, photos etc. for materials for the post I came across this recipe.

The footnotes say that this Pulao recipe was acquired during a visit to Lalgola in winter hunting season. I won�t name the family who used to host us in Lalgola during hunting expeditions which my grandfather undertook every winter. The head of that family was a great hunter & sportsman and was a very good Tabla player as well. If my memory serves me right which it seldom does these days he was a writer too.

The recipe has been named after the name of the Bawarchi who cooked it.

Mosabbat Pulao:

Ingredients:

Mutton 1 KG

Rohu fish 750 gms

Basmati rice 3 cups

Ghee 500 gms

Cinnamon sticks

Green cardamom seeds

Cloves

Black pepper corns

Onion 200 gms

Spinach leaves 1 KG

Ginger 30 gms

Onion seeds

Coriander seeds

Salt to taste

Method:

Cook the meat along with ginger, onion, coriander, black pepper and salt in water. Remove the pieces of meat and strain the stock.

Lightly fry the fish steaks and keep aside.

Steam the Spinach leaves and mash coarsely.

Heat ghee in a small pan and add cloves & cinnamon sticks to it, add the flavoured ghee to the meat stock.

Half cook the rice.

Take a casserole, arrange a portion of the meat, cover it with half cooked rice. Cover the first layer with Spinach alon with onion seeds and some of the flavouring spices. Arrange the fish steaks over this and cover with rice. Arrange rest of the meat pieces over this along with rest of the flavouring spices and cover with rice and go on making another layer.

Add Ghee and pour in the stock. Add salt to taste.

Cover and cook on Dum.

Note: No garlic is used in this recipe.

This post has been promoted to an article

Butter Chicken

Mon, 21 Jun 2010 12:39:26 +0000

Hi GI,
I know that there are many recipes out there for butter chicken. Would really like one that is authentic. Suresh would love your input on this - thanks - Cyril

Vada Pav

Wed, 12 May 2010 03:21:39 +0000

Vada Pav � The Indian Burger or Sandwich really resembles burger (American Fast Food) but tastes absolutely Indian. This fast food item is heavy and fills the stomach for long hours. This is a good snacks item ideal for kids who are always hungry in the evening and loves to have �delicious� looking food. And delicious does not necessarily mean unhealthy. Prepare this Vada Pav or Indian Burger recipe which is delicious, good looking and perfectly healthy too.

Ingredients

5-6 tablespoon of besan (gram flour)
1/4 teaspoon red chili powder,
1/4 teaspoon turmeric powder
2 medium size boiled potato
pinch of hing (Asafetida)
1 teaspoon green chili paste
Chopped coriander leaves
Few drops of lime juice
Raw peanuts
Shredded coconut
4 pieces of bun or hamburger bread
salt to taste
Vegetable Oil

Cooking Time: 20 mins
Preparation Time : 10 mins
Serves : 4

How to make Vada Pav

1. In a bowl put 5-6 tablespoon of besan (gram flour), 1/4 teaspoon red chili powder, 1/4 teaspoon turmeric powder, salt to taste and mix well make prepare not so thick batter and keep aside for 5 mins

2. Take 2 medium size potato cut it each into four equal parts and boil it with 1 cup of water in a micro oven for 8 mins. Remove the skin of the potato and mash it.

3. Take a non-stick frying pan heat 1 teaspoon of vegetable oil and put pinch of hing (Asafetida), 1 teaspoon green chili paste, salt to taste and mash potato mix well. Fry the mixture for 2 mins, then turn off the gas/burner.

4. Put few chopped coriander leaves and few drops of lime into the mixture (step 3) and mix well, then make medium size round shape balls.

5.In other frying pan put 1 cup of vegetable oil, then dip each round shape balls (step 4) into the batter (step 2) and fry till it become golden brown. Keep aside.

6. In a pan first roast raw peanuts, then shredded coconut and in a mixer grinder blend together both the ingredients into a coarse paste. Do not add water into the paste.

7. Take 4 pieces of bun or Hamburger bread and in one side put coriander chutney and in other side put tamarind chutney. In the middle of each pieces put peanuts and coconut paste (step 6).

8. Put the balls on the half piece of hamburger, then close it with other piece to form a Sandwich.

Vada Pav is ready to serve hot for evening snacks. You can add tomato sauce (optional).

This post has been promoted to an article

Sweet Roti (Meetha Chappati / Roti)

Thu, 06 May 2010 23:54:37 +0000

Sweet Roti (Meetha Chappati) is one of my family traditional dish. I am sure not many of you have heard (or tasted) this recipe earlier. The preparation is really quick and simple and tastes absolutely delicious with hot/spicy pickles. This is an ideal item to prepare when there’s not much option (or stock) of side dishes. The roti/chappati tastes mildly sweet and gives the “chat-pata” taste when combined with the pickles. Try this recipe and do let me know whether you liked it.

Ingredients

1 cup of atta (flour)
2 green cardamom seeds
7-8 teaspoon sugar
1 cup cup milk

Cooking time : 15 mins
Preparation time: 5 mins
Serves: 2

Preparation

1. In a bowl put 1 cup of atta (flour), 2 green cardamom seeds, 7-8 teaspoon of sugar and 1 cup milk and mix well. Batter will be not-so-thick, if it is more thick add little more milk.

2.Take a flat non-stick pan (tawa) heat it and put 1/4 teaspoon ghee and spread all over the pan, then put 1/2 cup batter into the pan spread it with held of spoon and cook in medium flame/heat. Turn the roti in another side when golden brown colour is formed and put little ghee over it and cook till the other side become light brown.

Note 1: There is no need to cook the roti till golden brown on the other side, just one side is sufficient.

Note 2: Taste the batter while preparing, if you want more sweetness add more sugar into the batter.

Sweet Roti is ready to serve hot with hot/spicy pickle for dinner. Side dish not required !

This post has been promoted to an article