(Karela nu shak)
3 cups bitter melon, sliced in wedges (remove seeds and spongy centers of the more mature bitter melon)
1 Tblsp salt Spices:
5 Tblsp oil for frying 1 Tblsp ground coriander-cumin
2 Tblsp yellow raisins 1/8 tsp hing
2 Tblsp chopped cashew nuts 1 tsp paprika
1 tsp brown sugar ¼ tsp turmeric
1. Rub the salt over the sliced bitter melon. Mix well. Set aside for 30 minutes.
2. Taking a handful of bitter melon at a time, squeeze out the water imparted by salt (which makes the vegetable bitter) between the palms of your hands.
3. In a saucepan with a lid, heat the oil.
4. Add the spices, raisins and cashew nuts. Fry over low heat for a few minutes. Add the bitter melon. Mix well. Cover the pan and cook on low heat until bitter melon is done and all the moisture is absorbed (about 25 to 30 minutes).
5. Taste the bitter melon and if still too bitter, add the brown sugar and stir well. Cook for a few more minutes.
Spinach with Yogurt
1 bag (10 ounce) spinach 2 Tblsp ghee
3-4 Tblsp water 1 tsp mustard seeds
1 ½ cups thick whipped yogurt ½ in piece ginger, grated
Pinch of sugar 3-4 small red (dried) chillies(optional)
Salt to taste
1. Wash the spinach thoroughly and allow the water to drain.
2. Place the spinach, including the stems, in a pot. Add the water and let the spinach cook for some time till the leaves are soft.
3. In a blender, grind the cooked (cool) spinach to a fine paste.
4. Put the spinach paste in a serving bowl. Add the yogurt, sugar and salt. Mix thoroughly.
5. In a small pot, heat the ghee. Add the mustard seeds and allow it to pop. When the popping stops, laded the ginger and chillies (optional) and saute for 2 minutes. Pour this spiced ghee into the bowl with the spinach mixture, and once again, stir well.
Serving suggestion: Serve with puris or pariahs.
-a great delicacy-
¼ pound fresh snow peas Salt to taste
3 Tblsp oil ½ tsp garam masala
2 tsp ground coriander-cumin 1 med tomato, chopped coarsely
¼ tsp turmeric 1 Tblsp chopped
½ tsp paprika coriander leaves
1/8 tsp hing
1. Wash snowpeas and remove strings and cut into half.
2. In a pan or skillet, heat the oil. Add the hing and cook for 20 seconds.
3. Add the snowpeas. Mix well.
4. Add the remaining spices. Mix well. Cover and cook over low heat for 5 minutes.
5. Add chopped tomatoes and cook for another three minutes.
6. Garnish with chopped coriander leaves and serve.
Spiced Dried Potatoes
6 cups boiled, peeled potatoes, ¼ cup coarsely chopped,
cut into 1 inch cubes mildly hot green chillies
¼ cup oil 5-6 curry leaves (fresh or dried)
2 tsp black mustard seeds ¼ tsp turmeric
2 tsp udad dal Salt to taste
1/8 tsp hing 2 tsp lemon juice
1 tsp chopped fresh ginger 2 Tblsp chopped coriander leaves
1. Prepare the potatoes and set them aside.
2. Heat the oil in a skillet and add the mustard seeds. When they crackle, add the udad dal and cook about 30 seconds.
3. Add the hing, ginger,. Chillies and curry leaves, turmeric and salt. Cook, stirring stirring constantly, about 30 seconds. Add the potatoes and stir gently until they are coated with spices. Turn carefully so as not to break up the potatoes pieces.
4. Sprinkle with lemon juice and half the coriander leaves. Toss gently to mix. Serve sprinkled with more fresh coriander.
(Ringana nu bhartu)
1 or more eggplants weighing 2 pounds in all
2 small boiled potatoes
2 medium tomatoes, washed, stemmed and coarsely chopped
1 small green peper, chopped fine
1 Tblsp minced ginger root
1 fresh green chilli chopped (optional)
2 Tblsp oil
1/8 tsp hing
4 tsp ground coriander-cumin
1 tsp paprika
Salt to taste
3 Tblsp finely chopped fresh coriander leaves
1. Preheat oven to 4000 F.
2. Wash and pat dry the eggplant with paper towels. Cut eight ½ inch deep by ½ long, evenly spaced gashes in the skin. (Do this with all the eggplants if using more than one).
3. Place the eggplant(s) in a baking dish or on a sheet of foil and bake for 1 hour or until it is tender. While it is still warm, cut the baked eggplant lengthwise and peel the skin off the pulp and discard the skin. Mash the pulp. Set aside.
4. Peel the potatoes and mash them. Set aside.
5. In a 10 to 12 inch skillet heat the oil over moderate heat. Add the hing, peppers, tomatoes,. Ginger root, green chilli and salt.
6. Add the rest of the spices, 2 Tblsp of coriander leaves and saute everything for 5 minutes. Add the mashed eggplant and potatoes and stir until most of the liquid in the skillet evaporates and the mixture is thick (about 10 minutes).
7. Sprinkle with the remaining tablespoon of coriander leaves.
Eggplants come in different colors and sizes. They can be dark purple, black, white and yellow. The above recipe calls for dark purple and large eggplant. When you choose an eggplant make sure it is firm, and without brown spots.
Green Peppers with Chick-Pea Flour
(Chana na loatwalu marcha nu shak)
2 medium green peppers ½ tsp paprika
(capsicum) ¼ tsp brown sugar
3 Tblsp oil Salt to taste
¼ tsp hing 1 tsp lemon juice
2 tsp ground coriander-cumin ¼ cup chick-pea flour
¼ tsp turmeric 1 Tblsp coriander leaves
1. Wash the green peppers and cut into 1 inch square pieces.
2. In a skillet heat the oil. Remove the skillet from the heat and add all the spices and salt. Mix well and return the skillet to low heat.
3. Add the green peppers and stir well.
4. Cook covered until the green peppers are soft yet crunchy.
5. Add lemon juice and chick-pea flour. Mix thoroughly. Cook for another 5 minutes.
6. Garnish with chopped coriander leaves and serve along with another vegetable as a side dish.
Sweet ‘N Sour Vegetables
3 cups mixed vegetables, bit size pieces (a combination of green beans, carrots,. Cauliflower, celery, snowpeas, yellow squash and zeuchini)
1 Tblsp butter 2 tsp grated ginger
½ cup apple juice Salt to taste
2 tsp ground coriander-cumin 1 medium size tomato chopped
1 tsp paprika 2 Tblsp coriander leaves chopped
¼ tsp hing 1 Tblsp lemon juice
¼ tsp turmeric
1. In a large saucepan add all the vegetable, butter, apple juice, all the dry spices and salt and bring to a boil. Lower the heat and cook covered for 15 minutes or until; vegetables are tender.
2. Add tomato, coriander leaves, lemon juice and cook for 10 minutes.
If you do not have fresh ginger,. Substitute with ground ginger: 1 Tblsp=14 tsp ground ginger.
Potato Peas Masala
1 cup ½ inch cubes paneer, deep fried
3 medium boiled peeled potatoes cut into 1 inch cubes
2 cups boiled peas
3 Tblsp butter 1 cup water
½ cup whipped yogurt Salt top taste
Grind to a paste in a coffee grinder or food processor:
2 tomatoes chopped ¼ tsp ground ginger
2 Tblsp shredded coconut ¼ tsp ground cardamom
1 small green capsicum ¼ tsp ground white pepper
1 Tblsp poppy seeds 2 Tblsp ground coriander-cumin
¼ tsp ground clove ½ tsp ground cinnamon
1. Heat butter in saucepan. Add ground paste and saute for 3 minutes.
2. Add vegetables, paneer cubes and saute for 3 minute more.
3. Add yogurt, water and salt and cook for 10 minutes.
Paneer and Ricotta cheese:
If you are not in a mood to sped a whole lot opf time in the kitchen, and still; would like to eat Paneer-Matar ie Paneer-Peas Vegetable, Ricotta is a good substitute. Tie Ricotto in a muslin clothe for 3 to 4 hours. Bake the Ricotta until slightly brown and firm. Cool; freeze cut into squares and deep fry them.
Kohlrabi with Potatoes and Peas
4 Kohlrabi sliced thin ¼ tsp turmeric
2 potatoes peeled & sliced thin 1 tsp garam-masala
1 cup boiled peas 2 tsp brown sugar
2 Tblsp oil Salt to taste
2 tsp ground coriander-cumin ½ cup water
1 tsp ground paprika
1. Cut off stems of kohlrabi, peel the bulb-like portion and slice into 1 inch thin squares.
2. Peel; potatoes and slice into 1 inch thin squares.
3. Heat the oil in a saucepan and add the dry spices. Mix the spices with oil and add the kohlrabi and potatoes. Add sugar,. Salt and water.
4. Mix the vegetables and cook covered for 15 minutes on low heat.
5. As soon as the potatoes art done add the peas and mix well. Cook covered for 5 minutes more and take from heat.
Kohlrabi is a member of the cauliflower and cabbage family, with mild flavor and sweet taste. It has a shape like turnip, but it is not a root vegetable. It is generally cooked and sometimes eaten raw as a salad.
Home-make Indian breads are a common sight in the Indian kitchen. Breads are eaten along with the meals and represent a major part of the lunches and dinners. Though breads very according to the menu and occasion, generally,. rotlis or chapatis or phulkas (unleavened whole wheat bread) are eaten every day of the week. In India, bread is considered to be the staff of life.
There are various kinds of bread made from various grains. The most popularly used bread, “rotlis,” is made from whole-wheat flour which is full of nutritional; merits and health-promoting qualities. There are different kinds of breads like puris, paraths, bhaturas, puran-polis, nans, khakharas and many more which are used in different parts of India.
Indian breads are eaten with dals and vegetables. A small piece is broken off from the bread and used like a spoon to pick up the food. It is dipped in the dal or is ideal for mopping up gravy, sauce or yogurt raitas from the plate.
Most of the Indian breads are round in shape, flat and think like the Mexican tortillas. Rotlis, paraths, puran-polis, puris and bhaturas are soft while, khakharas and the palas are crisp when eaten. The beginner might find that creating the round shape is a challenge. But the shape of the bread makes no difference to the taste of it. Round or square, the taste is the same. But with practice, one can achieve the shape to add to the aesthetic virtue of the bread.
So, when reading the recipe,. Do not give up because it seems lengthy. Once you have mastered the art of rolling the bread, you will want to serve you family and friends fresh bread every day.
2 cups whole wheat flour ½-3/4 cup water
2 tsp oil Ghee
1 tsp ghee or butter
1. Mix flour, oil and ghee in a mixing bowl. Add water and make a dough of pie dough consistency.
2. Let mixture sit covered for at least ½ an hour or more.
3. Knead for 4-5 minutes till smooth. Divide into 12-14 balls. Dust each ball with flour (rice or whole wheat flour). Roll out very thin.
4. Heat the skillet. Place the rolled-out dough on skillet. Raise heat to high. When dough begins to bubble turn over. Let other side brown for a few seconds. As more bubbles appear, press down with a clean cloth on the edge of the rotli so it bakes evenly. Remove from the skillet and put on a plate. Spread ¼ to ½ tsp of ghee (butter or margarine may be substituted) on the rotli.
5. Repeat procedure for the other balls. Yields 12-14 medium rotlis.
Reheat the leftover Indian bread (rotlis or chapatis) in minutes; Heat the skillet and place the rotli in it. Sprinkle a little water over it. Turhn, Repeat. The rotlis will be as soft as fresh. Do not reheat with butter or ghee, bread will be hard and crisp.
¾ cup brown sugar 1 tsp baking soda
½ cup butter ¼ tsp salt
2 tsp egg substitute 2 tsp vanilla essence
4 Tblsp water ¼ cup chopped walnuts or any
3 medium ripe hananas, mashed nuts (optional)
2 cups whole wheat flour
1. Mix together the egg substitute and water.
2. Cream the sugar and butter together with an electric beater. Beat in the egg substitute. Add the mashed bananas. Stir in baking soda and salt. Add vanilla and nuts. Mix well.
3. Place mixture in large greased loaf pan 9 x 3 inch.
4. Bake for 45 minutes in preheated oven 3500 F or until; a fork pricked in the center comes out dry.
5. Cool before removing from pan. Yields 1 large loaf
1 cup whole wheat flour 1 Tblsp chopped coriander
4 tsp oil leaves (optional)
½ tsp salt ½ cup grated zucchini
¼ tsp hing ½-3/4 cup buttermilk
¼ tsp turmeric Ghee, or butter for frying
1 tsp paprika
1. Mix flour, oil and salt. Add all other ingredients except buttermilk. Mix well.
2. Add buttermilk till dough is of roll I dough consistency. Let mixture sit for at least ½ and hour or more.
3. Knead for 4-5 minutes until smooth and shiny.
4. Divide into 12-14 balls. Dust each hall with flour (rice or unbleached white). Roll each ball into a 6-inch diameter.
5. Heat skillet. Plea rolled-out ball in skillet. Raise heat to medium. When dough begins to bubble, turn over. Place 1 tsp of ghee (or butter) in the middle of the bread. Turn over with a metal spatula and continue turning until; both side have a number of reddish-brown spots on them.
6. Repeat for each ball. Thepalas will stay for 2 days.
Yields 12-14 thepalas
1 cup whole wheat flour 1 Tblsp coriander leaves
1 Tblsp oil ½ tsp grated, fresh ginger root
½ tsp salt ½-3/4 cup buttermilk
¼ tsp hing ½ cup chopped spinach
¼ tsp turmeric Ghee, or butter for frying
1. Mix flour, oil and salt. Add ginger, spinach, coriander and all ingredients except buttermilk. Mix well.
2. Add buttermilk till dough is of pie dough consistency. Let mixture sit covered ½ hour or more.
3. Knead for 4-5 minutes until smooth and shiny.
4. Divide dough into 12-14 balls. Dust each ball with flour (rice or unbleached white). Roll out each ball into 6-inch diameter circles.
5. Heat skillet. Place rolled-out ball in skillet. Raise heat to high. When dough begins to bubble, turn over. Place 1 tsp ghee in middle of bread. Turn over with metal spatula, and continue turning until both sides have brown spots on them.
6. Repeat for other balls. These thepalas will stay for 2 days.
Yields 12-14 medium spinach thepalas.
If your dough stiks to the plate, rub a little salt on the plate before kneading.
1 ½ cups whole wheat flour ¾ cup water (approx.)
1 ½ Tblsp oil; or ghee Ghee for frying and brushing
½ tsp salt
1. In a large mixing bowl, work oil or ghee and salt into the flour. Add water gradually to make a dough of medium soft consistency. Cover and let stand for half an hour.
2. Knead dough for 2-3 minutes. Make 16-18 balls about 2 inches in diameter.
3. Dust each ball with flour (rice or unbleached white). Roll out each ball into 3 inch diameter rounds. Spread one side with ghee and sprinkle some flour on it and fold in half. Smear the folded half with ghee and fold with ghee and fold again into quarters. Roll into 4 inch triangles.
4. Put ½ tsp ghee in skillet over medium heat. Place rolled out paratha in skillet and cook for a few seconds. Turn over adding ½ tsp oil to skillet. Turn paratha over several; times with a metal spatula until; both sides are light to medium brown.
5. Serve hot.
Yields 16-18 parathas
Any cooked dry dal; can be mixed with enough wheat flour, salt and water to make a dough. Knead well with a tsp of oil. Make parches in the usual way. They are tasty and nutritious.
North Indian Bread
2 cups all-purpose flour 1/8 tsp soda bicarbonate
1 cup yogurt 2 tsp salt
¼ tsp baking powder Oil for deep frying
1. Mix flour, baking powder, bicarbonate of soda and salt in mixing bowl.
2. Add yogurt and make into soft dough. Cover and leave for 6-7 hours.
3. Pinch out small portions and roll into balls, about 1 inch in diameter.
4. Roll out the balls into 6-inch rounds,. About ¼ inch thick.
5. In a heavy saucepan, heat oil for deep frying. Introduce the rounds,. One at a time and deep fry like puris.
Yields 12-14 Bhaturas
Chapati Stuffed with Sweet Dal
(Chana Dal Puran-Poli)
For filling: For dough:
1 ½ cups chana dal 2 cups whole wheat flour
1 cup brown sugar 2 Tblsp oil
1 tsp ground cardamom ½ - ¾ cup water
7-8 strands saffron, made into ½ up rice flour for rolling
Paste OR ¼ tsp ground saffron Ghee
½ tsp ground nutmeg
1. Prepare dough as for chapati, set aside for 2 hours.
2. Cook the chana dal; in pressure cooker or separately in water until the dal is soft and dry.
3. Place cooked dal; in saucepan over low heat. Add sugar,. Cardamom, nutmeg and saffron paste. Mix thoroughly with a wooden spoon for 5 minutes or until the sugar is dissolved. Set aside to cool.
4. Knead dough thoroughly again and divide it into 20 equal portions forming each portion into a ball.
5. Sprinkle a little rice flour on the rolling board and roll out one of the dough balls into a circle about 2 inches in diameter.
6. Roll out a second ball; in the same manner and of the same size.
7. Spread 1 Tblsp dal; mixture evenly on one of the dough rounds leaving about ¼ inch along the edge.
8. Place and the second dough round over this like a sandwich. Seal sandwich by pinching the edges together with your thumb and forefinger.
9. Dust the board with a little rice flour and roll out the stuffed dough sandwich (puran-poli) into a circle 6 inches in diameter. (Be careful not to let the stuffing come out).
10. Heat an iron skillet on low heat.
11. Gently pick up the rolled out puran-poli and place it on the preheated iron skillet
12. Cook the Puran-poli for a minute then turn over. Cook other side till light brown. Turn over again and cook until reddish-brown spots appear on the bottom. Pick up the puran-poli with spatial and serve (with or without ghee).
13. Repeat steps 6 to 12 for remaining balls of dough. Puran-poli may be prepared ahead of time and reheated on a skillet just before serving.
Yields 10 puran-poli
6 small boiled potatoes 2 cups whole wheat flour
1 medium green pepper, 2 Tblsp ghee
finely chopped ½ - ¾ cup water
2 Tblsp oil Salt to taste
½ tsp cumin seeds ½ up rice flour for rolling
2 Tblsp chopped coriander Ghee or butter for cooking
1 Tblsp amchur powder
Salt to taste
1. Prepare the dough as for chapati and set aside 2 hours.
2. Mash the potatoes to a coarse consistency.
3. Heat oil in pan. Add the cumin seeds, when they start to brown, add green pepper and saute until the green pepper is tender.
4. Add mashed potatoes and remaining ingredients. Mix thoroughly and cook for 5 minutes. Set aside to cool.
5. Knead the dough once again very well and divide into 10 portions forming each into a ball.
6. On floured board, roll out dough into a 2 inch round.
7. Place I Tblsp of the cooled potato mixture in center of round.
8. Cover mixture by drawing edges of round towards center, like a pouch.
9. Press stuffed ball flat on floured board and roll out into a round 6 inches in diameter.
10. Heat an iron skillet on low heat.
11. Place the paratha on the hot iron skillet and cook for one minute and turn over. After another minute, add one tsp ghee along the edges of paratha. Turn again and fry other side. When brown spots appear on both sides, The paratha is done.
12. Repeat steps 6 to 11 for the remaining balls of dough.
Yields 10 parathas
Indian Puffed Bread
1 cup whole wheat flour 1 Tblsp ghee or butter
¼ tsp (optional) ¼ cup water (approximately)
1 Tblsp oil Oil for deep frying
1. In a large mixing bowl, combine flour, salt and oil. Mix together by rubbing the oil into the flour with your fingers. Slowly add ¼ cup of water to the flour. Knead to a smooth 1 or 2 tsp water while kneading. Let the dough rest for 1 to 2 hours.
2. Grease both hands with oil and knead dough for a couple of minutes. Divide the dough into 12 or 14 equal; parts. Roll each piece into a ball and flatten between the palms of your hands.
3. Heat 1 ½ -2 cups of oil in a wok. Heat the oil; over medium heat until a piece of dough dropped into the oil, bubbles top the surface.
4. Place a few drops of oil on the rolling board. With a light, even rolling motion, roll out each piece of dough into a 3 inch diameter circle.
5. When the oil; is hot, take one round puri and gently ease into the oil. The puri will first drop to the bottom and then will rise top the surface. As soon as it reaches the surface, gently turn it over with a slotted spoon. The puri will puff like a balloon and will float. Now the puri is light golden brown on both sides. Strain the puri and place on paper towels.
6. Do the same with the remaining puris.
Yields 12-14 puris.
North Indian Baked Bread
3 cups unbleached flour ¼ cup milk (approximately)
2 tsp ghee 1 heaping tsp baking powder
3 Tblsp warm water 1 tsp salt
2 tsp dry yeast 1 tsp Kalunji seeds
½ cup yogurt
1. Sift flour, baking powder and salt.
2. Dissolve yeast in warm water and add top the flour.
3. Add ghee and yogurt to flour and mix.
4. Add enough milk to make a soft dough and knead well. Cover with wet piece of cloth and set aside for 2 hours in a warm place.
5. Divide dough into 12 portions and brush with melted ghee. Pat onto rolling board into oblong shapes. Sprinkle each with a few seeds of Kalunji, press the seeds with back of spoon and place them on cookie sheet.
6. Bake in pre-heated oven at 4000F. until brown, for about 10 minutes. Butte3r the Nan immediately after removing from open and serve.
Yield: 12 Nans
Note: Nan can be cooked on hot griddle. Put a lid on Nan when it is cooking. Turn to cook the other side.
Rice being one of the unique grains is enjoyed by everyone all over the world. In India, millions of people eat rice everyday making it their staple food. Because of its high consumption and usage, Indians, and Chinese, have come up with wide and delicious varieties of rice and its preparation. Indian ride dishes vary from simple khichadi top the rich pullavs differing from region to region and making it desirable any time of the day.
There are various types of rice in India. The short grain, the medium grain and the long grain. And within each type, there are again many different varieties. Popular amongst these varieties is the long grain types. This variety of rice is grown north of India in Dehra Dun and in Patna. It is popularly known as Basmati Rice which means “the fragrance that please the senses” (“bas” fragrance, and “mati”senses) considered a delicacy in India, this fluffy and high quality rice is usually cooked only on festival occasions on for wedding parties. Being an expensive grain, it is not in the reach of every Indian and evens those who can afford it. Save it for special occasions. It is a dream of many Indians to eat this fragrant rice whose nutty flavor and tantalizing aroma whets the appetite.
The short grain and medium grain rice is generally used for everyday eating. They are eaten plain or used in making khichadi, idles and doss. In the west,. Carolina rice is very much like the Indian short and medium grain rice and is suited for the recipes in this book.
Different kinds of rice call for different cooking times and different amounts of water. The cooking time sometimes depends on the kind of utensils, the softness of the water, and the intensity of the heat. The older the rice, the better it is- it tastes better. Sweeter and cooks faster. That is one of the reasons why people in India store all their grains for a whole year.
(Shak valo pullav)
1 cup uncooked long grain rice3 (Basmati Preferred
½ cup green peas
½ cup carrots, sliced an 1/8 inch thick rounds
2 small potatoes,. Peeled and cut into ¼ inch cubes
1 inch piece stick cinnamon, broken into 3 or 4 pieces
3 whole pods cardamom
2 bay leaves each about 1 inch long
4 Tblsp ghee
Salt to taste
1 ½ cups water
1. Wash rice in a sieve or colander under cold water until water runs clear.
2. In a heavy 2-3 quart saucepan with a tight fitting lid,. Heat the ghee over moderate heat. Add cinnamon, cloves,. Cardamom pods, bay leaves and cashews. Fry for 30 seconds.
3. Add salt, stirring constantly. Stir in rice and mix well.
4. Add vegetables and water. Stirring frequently, bring to a boil; over high heat. Reduce heat. Cover and cook for 20 minutes or until; rice and vegetables are tender and all; the liquid has been absorbed.
To keep rice grains separate and unbroken, add a few drops of lemon juice in your pullave or rice just bef0ore it begins to cook.
Spiced Basmati Rice
1 cup Basmati rice 3 cloves
2 Tblsp ghee or butter 3 cardamom pods
1 inch piece stick cinnamon, Salt to taste
broken into several pieces 1 ½ cups water
1. Clean the rice and wash in cold water until; water runs clear. Drain.
2. In a heavy saucepan with a tight fitting lid, heat ghee over moderate heat. Add cinnamon, cloves and cardamom. Brown for 30 seconds.
3. Reduce heat and stir in rice until all the grains are well coated.
4. Add water and salt. Bring to a boil over high heat.
5. Stir once, cover and reduce heat to low. Cook for 20 minutes until rice is tender and all the liquid is absorbed.
Don’t throw away left over plain rice. Add chilli powder, salt and cumin seeds and mash. Shape into chips and dry in the sun. Fry them for a quick snack.
Dal and Rice with Vegetables
(Shake vali khichadi)
½ cup Basmati/long grain rice 1 tsp cumin seeds
½ cup yellow mung dal 1 tsp ground coriander-cumin
1 ½ cups water ½ tsp paprika
1 small green pepper, 2 tsp oil
cut into ½ inch pieces ½ tsp garam masala
1 cup green beans, ¼ tsp turmeric
cut into ¼ inch pieces 1/8 tsp hing
½ cup peas Salt to taste
1. Pick over, clean and wash rice and dal.
2. In a pot with tight fitting lid, place washed rice and dal. Add water,. And all ingredients. Bring to a boil, stirring well. Lower heat to very low and simmer covered for approximately 25 minutes.
3. When all the water is absorbed the khichadi is ready.
½ cup rice 1 med. Green pepper, chopped
¾ cup water 1 medium tomato, chopped
7 large mushrooms, 1 Tblsp oil
sliced with stems Salt to taste
7 olives, sliced
1. Cook rice, then cool immediately on a big plate top separate the grains.
2. Heat oil in pan and saute the tomato and peppers on medium heat.
3. Add salt.
4. Add mushrooms and olives and cook for 3 minutes.
5. Add rice and mix well. Turn off heat and empty into a serving bowl.
(Palak no bhat)
1 cup Basmati rice ½ inch piece fresh ginger
2 Tblsp ghee or butter 1 ½ cups water
2 cups chopped spinach leaves Salt to taste
1. Clean rice and wash in cold water until water runs clear. Drian thoroughly.
2. Blend spinach and ginger with water in blender.
3. In a heavy saucepan with tight fitting lid, bring to a boil over high heat the blended spinach, washed rice, ghee and salt. Stir once and cover. Reduce heat to low.
4. Cook approximately 20 minutes until rice is tender and all liquid is absorbed.
Tofu, Peas and Rice
1 cup Basmati rice 1 tsp garam masala
¼ cup peas 5 cardamom pods
1 package Tofu (bean curd) ½ tsp ground cinnamon
¼ cup halved cashew nuts ¼ tsp ground cloves
1/8 tsp saffron powder 1 ½ cups water
3 Tblsp ghee
1. Clean rice and wash in cold water until water runs clear. Drain.
2. Cut the tofu into ½ inch cubes.
3. In a saucepan, heat ghee. Add tofu cubes and fry until golden brown.
4. Add cashew nuts,. Garam masala, cardamom, cinnamon, cloves and salt. Mix well.
5. Dissolve the saffron powder in 2 Tblsp water and add to the spice mixture.
6. Add the peas and rice top the mixture. Mix well. Add water and bring to a boil. Lower heat and simmer covered for about 20-25 minutes.
Cream of Wheat with Vegetables and Spices
1 cup cream of wheat 1 small tomato, chopped
2 Tblsp oil 3 cups water
1 Tblsp mustard seeds 1 ½ cups chopped vegetables
2 Tblsp udad dal (a combination of carrots,
2 Tblsp peanuts peas, cauliflower, and potato)
4-5 curry leaves (optional) Salt to taste
½ tsp minced ginger root 1 Tblsp chopped coriander
¼ tsp hing leaves for garnish (optional)
2 Tblsp golden raisins
1. Dry roast the cream of wheat on a griddle or skillet until it turns pinkish-brown.
2. Heat the oil; on low in a medium saucepan. Add mustard seeds and allow them to pot. Add dal,. Nuts, curry leaves, ginger, ling, raisins, and tomatoes. Saute together for 5 minutes.
3. Add salt, water and all; vegetables. Bring to a boil and lower heat. Cook covered until the vegetables are done.
4. Add the lemon juice and coriander leaves and mix well. Slowly pour in the cream of wheat,. Stirring constantly with a whisk so that lumps do not form. Cook covered for 10 minutes on very low heat.
Serve with yogurt and mint chutney.
(Kabuli chana no pullav)
1 cup rice Salt to taste
2 Tblsp oil 1 medium green pepper
2 tsp ground coriander-cumin chopped small
1 tsp paprika 1 large tomato chopped small
1 tsp garam masala ¼ cup whipped plain yogurt
¼ tsp turmeric 1 cup cooked chick-peas
1 tsp oregano
1. Wash and cook rice so that each grains in separate.
2. In a saucepan, heat the oil. Remove pan from the heat, add the dry spices and salt and let saute for a few seconds. Return the pan top the sheat. Turn heat to low. Add chopped green pepper, tomatoes and cook for 3 minutes.
3. Add the yogurt and chick-peas. Mix well. Cook for 3 minutes.
4. Add the rice. Stir well; using a fork to keep ingredients in tact.
Cracked Wheat Upama
(Ghaona Fala no upama)
1 cup cracked wheat ½ tsp turmeric
3 Tblsp oil 2 Tblsp lemon juice
1 tsp mustard seeds Salt to taste
1 tsp udad dal 2 tsp finely chopped mint leaves
5-6 curry leaves 2 Tblsp finely chopped
¼ tsp hing coriander leaves
1. Steam the cracked wheat in a steamer or pressure cooker.
2. Heat oil in saucepan. Add mustard seeds. When seeds start popping, add udad dal. When dal starts to brown,. Add curry leaves, hing, turmeric and salt.
3. Add steamed cracked wheat and lemon juice. Mix all ingredients well.
4. Garnish with chopped mint leaves and coriander leaves.
1 cup rice (any kind) 1 chilli, finely, chopped (opt.)
2 cups water ¼ tsp turmeric
2 Tblsp oil 1 cup plain thick yogurt
1 tsp mustard seeds Salt top taste
¼ tsp hing 1 Tblsp coriander leaves
5-6 curry leaves
1. Wash and drain rice. Cook in 2 cups water. Set aside.
2. In a saucepan, heat oil. Add mustard seeds. When the seeds start to pop, add hing, curry leaves, chilli, turmeric and salt. Mix well.
3. Add cooked rice. Mix well.
4. Turn off heat. Add yogurt and mix gently to prevent it from becoming mushy.
5. Garnish with coriander leaves.
This rice dish tastes good even if it is served cold.
4 Tsp butter ¼ tsp cinnamon
1 cup sliced apple ¼ tsp nutmeg
1 cup Basmati Rice Salt to taste
2 cups water
1. Wash rice thoroughly and drain.
2. Heat butter in saucepan. Add sliced apple and saute until slightly tender.
3. Add rice. Mix well. Add spices and water. Bring to a boil. Lower heat and l;et simmer. Cook covered for 15-20 minutes or until done.
4 tsp oil ¼ tsp hing
4 cloves Salt to taste
5 ¼ inch cinnamon sticks 1 cup washed Basmati rice
1 Tblsp ground coriander-cumin ½ cup muth (soaked 7-8 hours)
1 tsp grated ginger 2 Tblsp chopped coriander
2 Tblsp grated coconut leaves
(fresh or desiccated) 3 cups water
1. Heat oil in a pan and brown cloves and cinnamon sticks.
2. Remove pot from heat. Add remaining spices and let saute for a minute. Return pot to heat.
3. Add rice and soaked muth. Stir well.
4. Add water and bring mixture to a boil. Lower heat and cook covered for 15-20 minutes or until; done.
5. Garnish with coriander leaves and serve.
To enhance the flavor of pullav, add a couple of vegetable flavored soup cubes.
1 cup rice. soaked 1 hour 10-15 golden raisins
½ cup chana dal, 2 Tblsp coarsely ground
sacked 4 hours roasted peanuts
½ cup cooked peas 3 cloves
2 cups water 6 ½ inch cinnamon sticks
3 Tblsp oil 2 bay leaves, broken small
1 tsp mustard seeds Salt to taste
6 halved cashew nuts
1. Heat oil in saucepan. Add mustard seeds. When the seeds pop, add all the spices in order listed and saute for 3 minutes.
2. Add drained chana dal and drained rice. Mix well.
3. Add water and bring to a boil. Lower heat and cook covered for 15-20 minutes or until dal ad rice are soft. If necessary add more water.
4. Garnish with cooked peas.
It tastes delicious accompanied by yogurt.
(Bajari no upama)
1 cup whole millet ¼ tsp turmeric
3 Tblsp oil 2 Tblsp lemon juice
1 tsp mustard seeds 3 Tblsp chopped coriander
1 Tblsp grated ginger leaves
1 green chilli, finely Salt to taste
1. Steam millet until the grains are crunchy and separate.
2. In a pot, heat oil and add mustard seeds, as soon as seeds pop, add all the rest of ingredients except millet. Saute for 2 minutes.
3. Add millet and mix well.
4. Thorn off heat and serve. Spoon yogurt on the Upama if it is dry.
Savories and Snacks
When one walks through the streets of India one is overwhelmed by the aroma from the small stalls and shops offering tasty savories and delicious snacks served with hot and spicy chutney and sweet and sour sauce. These snacks and savories or refreshments known as “farsans” in Gujarat are very popular throughout India. They can be served with tea in the afternoon or served during dinner or as hors d’oeuvre. No festive dinner and luncheon is served without these “farsans.” It will be interesting to note that in India the success in the party. The greatest the number of savories and sweets, the greater the popularity of the hostess.
Savories and snacks are favorites of children as well as adults. Anytime is snack time for children, especially snacks like samaras, bhajias and upama are enjoyed any time of the day. Sometimes savories and snacks are eaten by office employees and workers instead of the usual lunch. These snacks are bought from street vendors and pushcart entrepreneurs. They are made with vegetables, flour, lentils, etc. So they are healthy and nutritive, too. The snacks are generally deep fried, streamed, baked or shallow fried. Some snacks and savories are quick and easy to make, while others require elaborate preparation and skill. But if the recipes are followed step-by-step there would be no difficulty in achieving the best results.
Spongy Dal Cake
2 cups chana dal; ½ to 1 tsp chopped fresh hot
or yellow split peas green chillies
1 cup yogurt ¼ cup oil
¾ cup water 1 tsp black mustard seeds
1 ½ tsp salt 1 tsp cumin seeds
¼ tsp hing ¼ tsp hing
1 tsp baking soda ½ cup water
1 tsp citric acid 4 Tblsp chopped coriander leaves
1 tsp grated ginger root ½ cup grated fresh coconut