2 cups puffed rice
1 cup cooked chickpeas
2 medium potatoes, cooked, peeled and cubed
1 small onion, finely chopped
2 oz. crushed potato chips
2 oz. salted peanuts
1 tbsp. tomato sauce
1/2 tsp. salt or to taste
Mix the puffed rice, chickpeas, potatoes, onions
and peanuts. Add tomato sauce, mix well and
then sprinkle salt and the sev/potato chips. The
mixture must be made immediately before
serving, or the puffed rice will turn soggy.
1/4 cup refined oil
1 teaspoon mustard seeds
1/2 teaspoon turmeric powder
1 1/2 kg. raw mango
1/2 teaspoon salt
1 cup water,
5 cups sugar
Skin the mangoes. Remove the seeds and cut the
mangoes into small pieces. Keep them aside. Heat
the oil in a pan. Sprinkle the mustard seeds into the
Just as the seeds start to crack, add the turmeric
powder, salt and mango pieces into the pan.
Stir them thoroughly and add the water. Allow the
whole thing to come to a boil. Add sugar to it and
continue boiling. The chutney will be thickening. In
the process continuous stirring is a must. When the
chutney becomes thick remove the pan from burner.
Let it cool to normal temperature. Refrigerate and
California Chicken Curry
Meat & Vegetables
4 Tbsp Cooking oil
1 cup of yellow onions, diced
2 tsp garlic, minced
1-lb Chicken breasts. Boneless, uncooked. Cut into cubes.
6 small potatoes, peeled, quartered, already cooked (boiled, baked or
4 Tbsp mild curry powder
1 Tbsp Chili powder
1 Tbsp Paprika
1 tsp Cumin, ground
1 tsp garlic powder
2 tsp Cardamon powder
1 tsp Turmeric powder
1 tsp mustard powder
1/4 tsp Cinnamon, ground
1 bay leaf
1 1/2 cups (12-oz can) coconut milk
3 cups water
1 cup yogurt
1 can (12-oz) diced tomatoes, with liquid
4 Tbsp Butter
1/4 to 1/2 cup of instant mashed potato flakes
salt and pepper to taste
Heat cooking oil in a 4-qt stockpot. Add onions and garlic. Fry for
about 1 minute. Add chicken. Stir fry for about 5-minutes. Add cooked
potatoes. Add Spices, stir to coat chicken and potatoes. Cook for about
5 minutes more.Add Sauce ingredients, stir well, bring to a simmer and
cook for 10-minutes. Add 1/4 cup of Thickener, stir until curry is
thickened. If a thicker curry is desired, add additional thickener
(instant mashed potato flakes) a tablespoon at a time until desired
thickness is achieved. Add salt and pepper to taste. Serve with steamed
Onion, Tomato & Cucumber Raita
2 cups yogurt/curds
1 small onion, chopped fine
1 small cucumber, grated
1 small tomato, chopped fine
1 tsp. oil
1 tsp. mustard seeds
Salt and pepper to taste
Mix the yogurt/curds, onions and tomatoes, cilantro/
coriander leaves, cucumber, salt and pepper. Fry the
mustard seeds in oil and add to the mixture. Serve.
A Great recipe! Easy and good! From Wailana.com
1 cup split yellow mung beans
6 cups water
1/4 tsp. turmeric
1 Tbsp. fresh ginger, grated finely
3/4 tsp. salt, or to taste
3 Tbsp. fresh cilantro, chopped
1 fresh green serrano chili, finely chopped
1 Tbsp. olive oil
1 tsp. mustard seeds
1 tsp. cumin seeds
2 large cloves garlic, minced
1/4 tsp. asafetida
Rinse the beans a few times. Cover with water and soak for approximately 15 minutes. Drain. Place in a medium-large saucepan with the 6 cups water and bring to a boil on high heat. Reduce the heat to medium and add the turmeric, ginger, and salt.
Cook uncovered for 45 minutes, stirring frequently, until the dhal has cooked down and thickened. (If it becomes too thick, add a little water until the desired consistency is reached.) Remove from the heat and blend with a hand beater or electric mixer until smooth. Add the cilantro and chili, mix, and cover.
Heat the oil in a small saucepan on medium heat. Add the mustard and cumin seeds. After a few seconds, add the garlic and asafetida and brown lightly. Pour the mixture into the prepared dhal and stir. Cover and let sit for a few minutes for the flavors to blend. Serve hot.
1 cup instant nonfat dry milk
1/4 cup all.purpose flour
2 pinches baking soda
3 tablespoons melted ghee
3 to 4 tablespoons milk
1 cup light brown sugar
3 cup water
7 cardamom pods
2 cup oil
1 teaspoon vanilla essence
In a large bowl, mix dry milk powder, flour, baking soda
and ghee; using both hands, rub the mixture. Add the
milk to the ingredients. Knead for another 5 minutes.
Roll dough into small balls.
To prepare syrup, boil the brown sugar and 3 cups water
in a pot for half an hour over low medium temperature.
Add 2 cups oil to a small pot and fry the small balls until
they are brown. After all balls are fried, reheat the sugar
water. Add cardamom seed. As soon as it begins to boil,
add the balls and simmer for 15 minutes.
When the balls absorb the syrup, turn off the heat.
Remove the balls with slotted spoon. Stir the essence into
the syrup and pour the mixture over the balls.
Serve hot or cold.
10 chicken drumsticks
2 tablespoons plain yogurt
2 tablespoons tomato paste
2 tablespoons fresh ginger, shredded
6 cloves garlic, ground
2 tablespoons lemon juice
2 tablespoons vinegar
Salt, to taste
Red pepper, to taste
Garam masala, to taste
2 tablespoons vegetable oil
Skin drumsticks and make cuts on the drumstick
meat. Mix yogurt, tomato paste, ginger, garlic,
lemon juice, vinegar, salt, pepper and garam
masala. Marinate chicken in this paste for six hours.
Preheat oven to 350oF and bake for 45 minutes.
1 1/2 lbs. chicken breast; boneless and skinlesss
Salt; to taste
1 teaspoon chile powder
1 teaspoon coriander seeds, ground
2 tablespoons lime juice
2 garlic cloves
1 teaspoon grated fresh ginger
2 tablespoons oil
2/3 cup yogurt
lime slices; to garnish
Rinse chicken, pat dry with paper towels and cut into
3/4.inch cubes. Thread onto short skewers. Put skewered
chicken into a shallow non.metal dish. In a
small bowl, mix together yogurt, ginger root, garlic, chile
powder, coriander, salt, lime juice and oil. Pour over
skewered chicken and turn to coat completely
in marinade. Cover and refrigerate 6 hours or overnight
to allow chicken to absorb flavors.
Heat grill. Place skewered chicken on grill rack and cook
5 to 7 minutes, turning skewers and basting occasionally
with any remaining marinade. Serve hot,
garnished with lime slices.
1 lb. potatoes (alu)
1 lb. eggplant (began)
2 medium onions, chopped
1/4 tablespoon ginger paste or powder
1/4 teaspoon garlic paste or powder
2 medium tomatoes
1/4 teaspoon cumin powder
1/4 teaspoon turmeric powder
1/4 teaspoon coriander powder
Salt to taste
3 tablespoon oil
1/2 cup chopped cilantro
Cut potatoes, eggplant and tomatoes in small cubes.
Heat the oil in a pan. Fry the onion for 1 minute. Add
garlic, ginger, cumin, turmeric and coriander; mix
together for 2 minutes. Add potato and eggplant, and
cook for 13 to 15 minutes. Add tomato, and cook for 3
minutes. Sprinkle with cilantro. Serve hot with nan, pita
bread or rice.
this is so great for getting a lil bit MULTICULTURAL!!
being multicultural is so important these days, what with all the new people coming over here.
Well, as far as indian food goes, my favorite would have to be good ol’ corn, or “maize” as they once called it.
I like to eat the “maize” raw–it’s extra sweet that way, so long as you don’t mind getting corn juice on your face!!!
don’t worry! it’ll keep the BBQ sauce company!!!
meetmohit88: Shouldn’t that be Rice Krispies instead of puffed rice?
A super recipe for Lamb Jalfrezi: Recipe Search: Lamb jalfrezi
Gaajar Ka Halwa Recipe
3 green cardamoms
1 tsb butter/ghee
4 carrots, peeled and grated
1 cup whole milk
2 tsb sugar
12 blanched almonds, chopped
bunch of raisins
Preperation & Cooking
Open the outer cases of cardamom, take out the seeds and crush them
Melt the ghee/butter in the pan
Add the carrots and stir over medium heat for 2 minutes
Pour the milk and cook over meduium heat for 15 minutes, stirring occasionally
Add the sugar, half of almonds, cardamom seeds and raisins
Garnish with remaining chopped almonds and serve
hope you all will like this…