Indian assorted recipes for u..

CRAB KISSES
Ingredients:
1 - crab, boiled and minced
1 tbsp - flour
1 tsp - sliced green onions
1 - egg, slightly beaten
salt and pepper to taste
pinch - nutmeg
For Sweet and Sour Sauce:
2 tbsp - sugar
1 tbsp - vinegar
1 tbsp - each of tomato and soya sauce
1 tsp - corn flour
� cup - water

Method:
Combine together all the above ingredients.
Mix well, then drop with the help of a teaspoon in smoking oil and deep fry to a golden brown colour.
Drain well and serve on toothpicks with sweet and sour sauce.
For Sweet and Sour Sauce:

Dissolve cornflour in 2 tbsp. water.
Mix sugar, � cup water and vinegar together in a pan and cook over a slow fire till the sugar dissolves.
Put cornflour, soya and tomato sauce and keep on stirring till the sauce turns thick.
Remove from fire and cool nicely before serving.
Makes:4 Servings

SHANGHAI PRAWNS
Ingredients:
8 - large prawns, cleaned, shelled and deveined
1 - egg, beaten
1 tsp - each of sugar and tomato ketchup
� cup - chicken or meat stock
1 tsp - cornflour blended with 2 tbsp - water
pinch - ajinomotto
1 - red chilli
1 - medium onions, minced
salt and pepper to taste
oil as required

Method:
Pound the chilli to a paste with little oil.
Cut the prawns into 2 pieces lengthwise.
Mix the prawns with egg, salt and pepper and deep fry each piece separately to a golden brown colour. Drain well.
Heat 2 tbsps. oil and fry the onions till transparent.
Add chilli, sugar, tomato sauce, ajinomotto and salt.
Mix well then add prawns and stock.
Cook over a slow fire for 10 mins.
Add the cornflour mixture gradually stirring all the time until boiling point is reached.
Serve immediately.
Makes:4 to 5 servings



FRIED RICE WITH NUTS
Ingredients:
2 cups - boiled rice
� cup - boiled prawns
25 g - each of roasted peanuts, cashewnuts and walnuts
2 - eggs, beaten
4 - green onions, sliced
1 - capsicum, shredded
1 tbsp - soya sauce
5 tbsp - oil
salt and pepper to taste

Method:
Deep fry walnuts and cashew nuts and chop coarsely.
Heat 3 tbsps. oil and fry onions till transparent.
Add capsicum and prawns and fry for 5 mins.
Heat 2 tbsps. oil again and fry rice for 5 mins.
Mix in eggs, soya sauce and salt and keep on stirring till the eggs turn firm.
Mix in the rest of the ingredients and serve hot.
Makes:4 Servings








VERMICELLI & MEATBALL SOUP
Ingredients:
500 g - cabbage, shredded
60 g - vermicelli
3 cups - each of chicken stock and tomato juice
salt and pepper to taste
For Meatballs:
250 g - minced meat
3 tbsp - minced onion
� tsp - minced ginger
1 - egg
salt to taste


Method:
Mix all the meat ball ingredients together.
Knead to a smooth mixture, form into small balls and deep fry to a golden brown colour.
Fry vermicelli in a little oil to a golden brown colour.
Bring stock and tomato juice to a boiling point, add salt and cabbage and cook till the cabbage is almost done, put in the balls and boil for 2 mins.
Sprinkle pepper and vermicelli on top and serve immediately.
Makes:4 Servings






CAULIFLOWER & MUSHROOM MIX
Ingredients:
1 - medium cauliflower, broken into flowerets
5 - mushrooms, sliced
6 - water chestnuts, quartered
2 tbsp - soya sauce
salt to taste
2 tbsp - oil

Method:
Boil cauliflower till almost done. Drain well.
Heat 2 tbsps. oil and fry mushrooms to a light golden colour.
Add little water and cook till almost done, put in chestnuts and continue cooking till the mushrooms are done.
Add cauliflower and rest of the ingredients and keep on stirring till the gravy turns little thick.
Serve hot.
Serves:4











CHINA GRASS PUDDING WITH FRUITS


Ingredients:
4 cups - milk
2 cups - either fresh or candied fruits of your choice, diced
4 tsp - finely sliced china grass
5 tbsp - sugar
4 tbsp - cream
a few drops - essence of your choice

Method:
Put china grass in � cup of water and stir over a sow fire till it melts completely into the water.
Mix sugar with milk and cook over a slow fire till the sugar dissolves.
Mix in china grass bring to a boil and remove from fire.
Cool, mix in essence and cream and put in a rinsed flat dish.
Set in a cool place or in a fridge till it turns firm.
Cut into pieces, mix with fruits and serve at once
Serves:4 to 6








FISH BALLS WITH SWEET AND SOUR SAUCE

Ingredients:
250 g - fish, boiled and flaked
� tsp - minced ginger
1 - green onion, minced
2 tsp - cornflour
1 - egg lightly beaten
salt and pepper to taste
For the Sauce:
1 tbsp - soya sauce
� tbsp - vinegar


Method:
Mix all the ingredients together with the exception of sauce ingredients.
Knead to a smooth mixture, form into round balls and deep fry to a golden colour. Drain well.
Mix together the sauce ingredients and cook over a slow fire stirring all the time till the sauce thickens.
Serve the sauce in a separate bowl.
The fish balls are dipped in the sauce before being eaten.
Serves:4 to 6

CHUTNEY'S:

SWEET CHUTNEY
Ingredients:
Tamarind pulp 2 tea spns
Sugar/Jaggery 2 and 1/2 tbl spns
Red chilli powder 2 tea spn
Jeera powder 1/2 tea spn
Green chilli(slit into two) 1
Salt As per taste

Method:
Mix all the ingredients with 1/4th cup water. Cook on a low flame mixing occasionally till the mixture becomes thick. Discard the green chilli.
Use as and when required. It can be preserved for 4-5 days in refrigerator.

Preparation time : 15min


ONION CHUTNEY

Ingredients:
2 cups onion pieces
5-6 red chilies
1/4 tea spn tamarind extract (thick extract of 2-3 pieces of tamarind)
1 tea spn jaggery
1/2 tea spn mustard seeds
4-5 curry leaves
Oil
Salt

Method:
Heat oil, add mustard seeds. When they start popping, add curry leaves and fry for sometime.
Grind the seasoning and all other ingredients to a paste without adding too much water.
Heat a little oil and fry the chutney till the water is evaporated and the chutney is well cooked.

Serves : 3-4
Preparation time : 15mins

PS: I ground it to a coarse paste. But I feel it will taste better if you can grind it to smooth paste.

GREEN CHILI CHUTNEY
Adults only chutney - Attempt this only if your taste buds are mature enough to handle very spicy dishes :).
This chutney is a classic example of very hot chutneys served along with rice or rottis. This is one of those dishes that are made in advance and saved for a week or so. When people eat this, most of the times their faces turn red, but still everyone likes this. I reduced the amount of chilies to suit our taste buds.
Ingredients:
20 green chilies
1/2 cup chopped onion
1/2 cup peanuts
1 tea spn jaggery
1/4 tea spn tamarind extract or 2 pieces of tamarind
1/2 tea spn cumin seeds
1 tea spn chopped garlic
1 tea spn chopped ginger
3-4 strands coriander leaves
4-5 curry leaves
Oil
Salt
Increase the amount of green chilies if you can handle more spicy dishes.
Method:
Heat a little oil and fry green chilies. Take them out and add peanuts. Fry for sometime. Take them out.
Now add curry leaves, onion, garlic and fry till onions turn translucent. Cool to room temperature.
Grind all the ingredients without adding water.
Take out in an airtight container and refrigerate. This remains good for about 1 week. Serve with rice or chapathis or rottis.
Serves : 3-4
Preparation time : 15mins

GINGER CHUTNEY (ALLE CHUTNEY)

This is again a traditional chutney made with many dosas, rotis etc. This can be served with or without seasoning.

Ingredients:
1 cup fresh/frozen coconut
1$B!m(J piece ginger
1/4th tea spn tamarind extract
4 green chilis
Salt

For seasoning:
Oil
1/2 tea spn mustard seeds
1/2 tea spn urad dal
3-4 curry leaves
1 red chili

Method:
Grind coconut, ginger, tamarind, salt and chilies to a smooth paste adding required amount of water.
Heat oil and add mustard seeds. When they start popping, add urad dal. When dal turns slightly brownish, add curry leaves, broken red chilies. Fry for a little while. Pour this seasoning over chutney.
Serve the chutney with dosa or idli.

Serves : 3
Preparation time : 10mins

GARLIC CHUTNEY (LOSNEY CHUTNEY)
This is a very famous chutney in North Kanara. My mother prepares this with coconut dosa(soyi polo) or rice roti(alayle pita rotti). But some people make this with urad daal dosa or as a side dish with rice. Ilike this chutney-coconut dosa combination very much.
Ingredients:
4-5 cloves garlic
1/2 cup fresh/frozen coconut
4-5 red chillies
1/4 tea spn tamarind extract or 1 piece of tamarind
Oil
Salt
Method:
Heat oil and fry garlic till brown (always remove the skin before frying garlic. Otherwise the garlic may splutter. My neighbour had serious burns on her face due to this). This step has to be done with extra care since the oil may catch fire sometimes.
Grind the fried garlic with coconut,red chillies,tamarind,coconut and salt.
Serve chutney with hot dosa.
Serves : 4
Preparation time : 10 min






CORIANDER CHUTNEY

All these days I was including coriander leaves in coconut chutney and call it $B!F(Jcoriander chutney$B!F(J. But I knew I was missing something. I always loved the chutney that my friend Poornima prepares with masala dosa. But out of sheer laziness, I always skipped it whenever I prepared her version of masala dosa. I took the recipe of her chutney long back, but never tried it. This time I made sure to prepare this and the combination tasted divine.
Ingredients:
1/2 cup fresh/frozen coconut
3-4 green chilies
5-6 curry leaves
3-4 strands coriander leaves
2-3 garlic cloves(small) (if using American big garlic, use just 1)
1/4 cup dalia split (Kadle pappu/hurigadale/chutney daal/putani)
1/4 tea spn tamarind extract
Oil
Salt
Method:
Heat oil and fry green chilies. Grind them along with all other ingredients.
Serve with dosa or idli.
Serves : 3-4
Preparation time : 10mins



CHOLE-BHATURE

Chole - Bhature is one of the most popular dishes from Punjab. Every one has their own recipe for Chole. Even I have tried making it many times. All my friends loved my recipe. But somehow, I was not cooking Chole at home anymore. When I got a request for this recipe, I prepared it again. It came out very well. So before I forget the recipe, I thought of posting it here. This may not be the authentic version of Chole, but I am sure you all will enjoy it.
Bhature is made of maida(refined flour) and deep fried in oil. The actual Bhature is of a chapathi size. But I made them very small, so that I could fry them in the smallest pan I had. I followed the great chef Sanjeev Kapoor’s recipe with few changes for bhature.
Bhature
Ingredients:
2 cups maida or all purpose flour
1/2 tea spn baking powder
1/2 cup yogurt
1 tea spn sugar
Oil
Salt
Method:
Mix all the ingredients(except oil) to form a uniform dough and keep it aside for 1hr.
Take a small ball of the dough and roll into the desired sized Bhature.
Deep fry the Bhature in oil.
Chole
Ingredients:
1 and 1/2 cups chick peas (or 1 can of chick peas)
3/4 cup chopped onion
1 big tomato
1/2 tea spn ginger-garlic paste
1 green cardamom
2-3 cloves
1/2 tea spn coriander seeds
1/2 tea spn cumin seeds
1/4 tea spn fenugreek seeds(methi)
1/2 tea spn black salt (rock salt)
1 tea spn kasuri methi(optional)
3-4 black peppers
1/2 tea spn chili powder
1 tea spn oil/ghee
2-3 strands coriander leaves
Salt
Method:
Soak chick peas in water overnight and cook them. If canned peas are used, wash the peas 2-3 times.
Blanch tomatoes (heat water and cook the whole tomato for 3-4 minutes). Blend into a smooth paste.
Dry roast all masalas from cardamom to black pepper and powder them.
Heat oil/ghee, fry onions and ginger-garlic paste till the onions turn slightly brownish.
Add the tomato paste and the masala powder, chili powder, salt (add less salt as the masala has rock salt in it). Cook for 2-3 minutes. Add the cooked chick peas and cook for another 5mins. Garnish with coriander leaves.
Serve hot with Bhature.
Serves : 3-4
Preparation time : 45mins
PS: If you want more gravy, increase the tomato and onions







Omapodi
Omapodi is a common snack item in South Indian cuisine some what similar to its North Indian cousins like Sev, Ghatia etc. It is also prepared during festivals like Diwali etc. Here's my version of omapodi adapted from my mother's recipe.

Ingredients
Chick Pea Flour / Besan / Kadalai Maavu – 2 cups (Sifted)
Rice Flour / Arsi Maavu – 1 cup
Carom Seeds / Ajwain / Omam – 1 tsp
Hing/Asefoetida – ½ tsp
Chili Powder – 1 or ½ tsp (Optional)
Butter – 1 to 1 ½ tsp
Salt to taste
Oil for deep frying

Method
1. Soak ajwain in water for ½ to 1 hour and grind to a paste and extract/filter the juice. Ajwain seeds when added as-is to the dough tend to get stuck in the omapodi press and don’t fall/flow freely into the oil. This can sometimes cause accidents.
2. Mix ajwain extract/juice with rest of the ingredients except the oil to form a firm to medium firm dough. Add water as needed.
3. Oil the inside of the omapodi press. This prevents the dough from sticking to the sides of the press. Fill it with the dough. Check the ends of the press are snug. If they are loose they might come off and drop in the oil below.
4. In a kadai/round bottom pan or deep fryer. Heat oil for deep frying.
5. When the oil is hot using the press squeeze the dough directly into the oil.
6. When the omapodi is yellow to golden yellow or the “Whoosh” sound subsides; the omapodi is cooked and ready to be removed from the oil.
7. Because the omapodi are so thin it tends to go from yellow to burnt within a wink of a eye so pay special attention.


Makes
Approximately 20-25 medium to big size omapodis

Tip
1. The firmer the dough the harder the omapodi is to bite/crunch.
2. If the dough is very soft the omapodi tends to break while falling from the press
3 . Add more butter to get a softer/gentler bite/crunch, again too much butter is not good as the omapodi tends to break easily.



DAHI GHOSH

1 hour 15 minutes 5 people

INGREDIENTS
1 kg - mutton (meat)
1 large onion - medium sliced
2 cinammon pieces
4 - 5 cloves
2 - red chillies
1 tsp - turmeric
2 tsp - ginger garlic paste
2 cup - curd
Salt for marination
1 stock cube
3 tbsp - oil

Chutney Ingrediets:
Coriander leaves - handful
2 - 3 green chillies
1 tsp - cummin seeds


METHOD
1. Marinate the mutton with salt for an hour. Grind the chutney ingredients, mix with curd and keep it aside.

2. Fry the onions till they turn golden brown. Add ginger garlic paste, cinnamon, cloves, red chillies, turmeric and fry them for 2 minutes.

3. Then add the marinated mutton and mix well till its own juices start coming out. Add a stock cube in a cup of water and cook the mutton further in the stock for � hour.

4. When the mutton is well cooked, add the chutney-curd mixture and cook for another 15-25 minutes till the oil floats on top.

5. Garnish it with coriander leaves and serve with rice or rotis.




MIXED VEG SANDWICH
Ingredients
1. Fine rawa - 1 tbsp
2. Capsicum - 1 small
3. Onion - 1
4. Tomato - 1
5. Cabbage - 1 katori (finely chopped)
6. Peas/French beans - 1/2 cup
7. Green chili - 1 (Fine paste)
8. Coriander leaves - 1/2 cup 9. Salt - to taste
10. Sugar - to taste
11. Cream - 2 tbsp
Method
1. Finely chop capsicum, cabbage, onion, tomato, coriander leaves.
2. Mix together all ingredients from 1-11.
3. Apply this mixture between two bread slices.
4. Put a fry pan on heat. Put 2 tsp. of oil in it.
5. Fry these sandwiches till golden brown.


RAVA PONGAL RECIPE:

Ingredients:

1 cup Rava
1/2 cup Moong Dal
10 Cashew Nuts
4 tbs Ghee
Curry Leaves
1 tsp Chopped Ginger
1 tsp Blackpeppercorn
1 tsp Cumin Seeds
Salt to taste

Method:

Fry the rava without any oil till it is really hot to touch.
Fry the black pepper and cumin seeds in a teaspoon of ghee and make a coarse powder of them.
Fry the cashewnuts, curryleaves, chopped ginger and keep aside.
Pressure cook the moong dal with 1 cup of water.
After the pressure subsides transfer the cooked dal to a heavy bottomed pan and add a cup of water.
Add the required salt.
Allow this to boil well.
Add the fried rava to the above boiling (cooked) moong dhal in small measures and stir continuously till the rava is cooked completely.
While the rava is being cooked add the ghee little by little.
Finally, add the coarsely powdered pepper and jeera and the fried cashewnuts, curry leaves and chopped ginger.
If you want a spicy rava pongal you can also use a teaspoon of chopped green chilly.
Serve with coconut chutney.


JEERAGA RASAM RECIPE:

Ingredients:

Tuvar Dal
Red chillies
Cumin seeds
Tomatoes
Tamarind extract
Salt
Turmeric powder
Mustard seeds
Oil
Asafoetida
Black pepper powder

Method:

Soak the tuvar dal.
Grind the soaked dal, red chillies, cumin seeds and tomatoes.
Boil the tamarind extract, salt, turmeric powder.
Add the ground paste and boil this.
Add in more water and let it boil over.
Season with mustard seeds, a pinch of asafoetida and a pinch of black pepper powder.