Chanki
Ingredients1 cup bajra flour2 tablespoons whole wheat flour1
tablespoons grated jaggery cup yogurt1 teaspoon carom seeds
teaspoon red chilli powder teaspoon turmeric powderSalt to taste2
teaspoons oil + for shallow-frying
Preparation
1 Mix together both the flours in a bowl.
2 Mix the jaggery with one-fourth cup of yogurt and whisk till
the jaggery dissolves completely. Add to the flour mixture along
with the carom seeds, chilli powder, turmeric powder, salt and two
teaspoons of oil. Mix well. Add the remaining yogurt and knead into
a semi-soft dough.
3 Divide the dough into eight equal portions and roll out each
one into a thin chapatti.
4 Heat a non-stick tawa, place a chapatti on it and cook for a
minute. Flip it over and drizzle a little oil all around. Cook till
the underside is done. Flip it over again, drizzle a little more
oil around and cook till both sides are evenly cooked.
5 Serve hot.Daniwal Korma
Ingredients1 kilogram mutton on the bone, cut into 1-inch
pieces6 tablespoons ghee kilogram yogurt5 medium onions, chopped2
teaspoons dried ginger powder2 teaspoons fennel powder3 teaspoons
coriander powder7-8 black peppercornsSalt to taste3-4 tablespoons
chopped fresh coriander
Preparation
1 Heat ghee in a thick-bottomed non-stick pan; add the yogurt
and onions and cook till the mixture turns soft and pulpy.
2 Add the mutton, ginger powder, fennel powder, coriander
powder, peppercorns and salt and mix well. Add half the coriander
leaves and three cups of water and bring the mixture to a boil.
3 Lower heat, cover and cook till the mutton is tender.
4 Garnish with the remaining chopped coriander and serve
hot.
Dahiwale Amrud
Ingredients cup yogurt (dahi)4 medium guavas (amrud) tablespoon
coriander powder teaspoon red chilli powder teaspoon turmeric
powder1 teaspoon dry mango powder2 tablespoons ghee2 green
chillies, chopped teaspoon cumin seeds teaspoon fennel seeds
teaspoon asafoetida1 medium tomato, choppedSalt to taste teaspoon
garam masala powder teaspoon sugar
Preparation
1 Remove the seeds and cut guavas into small pieces.
2 Whisk the yogurt with the powdered spices except garam masala
powder.
3 Heat ghee in a non-stick kadai. Add the green chillies, cumin
seeds, fennel seeds and asafoetida and stir.
4 Add the whisked yogurt, tomatoes, salt and stir for a
while.
5 Add three fourth cup of water and let it boil. Add the guava
pieces and let the gravy come to a boil.
6 Lower heat, cover and cook stirring occasionally.
7 When the guavas are cooked, add garam masala powder and cook
for a further three to four minutes.
8 Sprinkle sugar and stir. Serve hot.
Choco Cups
Ingredients1 cups refined flour60 grams dark cooking chocolate,
chopped100 grams butter1 cups powdered sugar, sieved4 eggs,
separated3 teaspoons baking powder teaspoon salt cup milk2
teaspoons vanilla essenceIcing sugar for dustingTopping12
tablespoons melted chocolate8 tablespoons fresh cream1 tablespoon
butterA few gems
Preparation
1 Preheat oven to 180C/350F/ Gas Mark 4. Grease moulds or paper
cups.
2 Melt the chocolate in a double boiler and add five tablespoons
of boiling water. Cool this mixture slightly.
3 Beat the butter until soft. Add the sugar gradually. Blend
these ingredients until they are very light and creamy. Beat in one
egg yolk at a time. Add the chocolate mixture and mix.
4 Sieve the flour with baking powder and salt. Mix the milk and
vanilla essence.
5 Add the flour mixture in three parts to the butter-sugar
mixture alternately with milk. Beat the batter until it is smooth
after each addition.
6 Whip the egg whites until stiff but not dry. Fold them lightly
into the cake batter.
7 Pour into prepared moulds or paper cups till two thirds full
and bake at 180C/ 350 F/Gas Mark 4 for thirty minutes.
8 Cool on a wire rack before de-moulding.
9 Mix together the melted chocolate with fresh cream and butter
till well blended. Spread over the cup cakes. Sprinkle a few gems
on top of each cup cake and serve.
10 If you so wish you can sprinkle icing sugar on the cup cakes
before serving.
Aloo Wadi
Ingredients2 large (100 grams) dried urad dal nuggets4 medium
potatoes2 medium onions, roughly chopped2 one-inch pieces ginger,
roughly chopped3 tablespoons oil teaspoon cumin seeds2 large
tomatoes, pured1 teaspoon turmeric powder2 teaspoons coriander
powder teaspoon cumin powder teaspoon red chilli powderSalt to
tasteteaspoon garam masala powder1 tablespoon chopped fresh
coriander
Preparation
1 Break the nuggets into small pieces. Peel and quarter the
potatoes lengthways. Grind the onions and ginger to a fine
paste.
2 Heat the oil in a pressure cooker and add the cumin seeds.
When they begin to change colour, add the onion-ginger paste and
saut for three minutes. Crush and add the nuggets and continue to
saut for five minutes, sprinkling a little water whenever the
mixture turns a little dry.
3 Add the tomato pure and saut till the oil rises to the
surface. Add the turmeric powder, coriander powder, chilli powder
and salt, and mix well. Add the potatoes and saut for two
minutes.
4 Stir in two cups of water and bring to a boil. Seal the cooker
with its lid and cook till the pressure is released two to three
times (two to three whistles).
5 Remove the lid when the pressure has reduced completely.
Sprinkle the garam masala powder and chopped coriander, and serve
hot.
Paneer Khurchan
Ingredients250 grams cottage cheese (paneer), cut into thick
strips2 tablespoons oil1 teaspoon cumin seeds2 teaspoons garlic
paste2 medium green capsicums, cut into thick strips2 medium
tomatoes, seeded and cut into thick strips2 medium onions, cut into
thick strips3 tablespoons tomato pure Salt to taste 1 teaspoon red
chilli powder1 teaspoon lemon juice1 teaspoon dried fenugreek
leaves, roasted and crushed
Preparation
1 Heat the oil in a thick-bottomed non-stick kadai; add the
cumin seeds. When they begin to change colour, add the garlic
paste, capsicums, tomatoes and onions and saut for five or six
minutes.
2 Add the paneer, tomato pure, salt and chilli powder. Saut for
a while till the paneer begins to stick to the pan.
3 Scrape the paneer off the bottom of the pan and saut for a
while longer till the paneer is dark brown and mashed.
4 Stir in the lemon juice and dried fenugreek leaves and serve
immediately.
Iggaru Royya
Ingredients36 (350 grams) medium prawns5 tablespoons oil1 cup
scraped coconut8 dried red chillies, broken1 teaspoon cumin seeds
teaspoon fenugreek seeds10-12 black peppercorns2 medium onions,
chopped2 teaspoons ginger paste2 teaspoons garlic paste2 medium
tomatoes, choppedSalt to taste10-12 curry leaves2 tablespoons
chopped fresh coriander
Preparation
1 Peel and devein the prawns and pat them dry.
2 Heat two tablespoons of oil in a kadai and saut the coconut
with dried chillies, cumin seeds, fenugreek seeds and black
peppercorns till the coconut turns light brown. Cool and grind to a
coarse paste.
3 Heat the remaining oil in the same kadai, add the onions and
saut till golden brown. Add the ginger paste, garlic paste and saut
till all the moisture evaporates. Add the ground paste and
stir.
4 Add the tomatoes, salt, curry leaves and saut on low heat for
three to four minutes.
5 Add the prawns, toss well and cook till the prawns are
done.
6 Garnish with the chopped coriander and serve hot.
Boondi ki Sabzi
Ingredients250 grams unsalted boondi1 tablespoon oil teaspoon
cumin seedsA large pinch of asafoetida4-5 spring onions with
greens, chopped teaspoon turmeric powder1 teaspoon red chilli
powder1 teaspoon coriander powderSalt to taste1 tablespoon chopped
fresh coriander
Preparation
1 Heat oil in a non-stick pan. Add the cumin seeds and when they
begin to change colour, add the asafoetida and spring onions. Saut
till lightly coloured.
2 Add the turmeric powder, chilli powder and coriander powder,
and saut till fragrant.
3 Add the boondi and salt, and stir to mix well. Add a quarter
cup of water and simmer for two to three minutes.
4 Garnish with the chopped coriander and serve immediately.
Masala Fried Fish
Ingredients2 medium pomfrets, cut into 8 darnes teaspoon
turmeric powder1 teaspoon black pepper powder4 tablespoons refined
flour1 teaspoon red chilli powder1 teaspoons crushed coriander
seeds2 teaspoons garlic paste1 teaspoon garam masala powder1
tablespoon lemon juiceSalt to tasteOil for shallow-frying
Preparation
1 Combine the turmeric powder, pepper powder, flour, red chilli
powder, coriander seeds, garlic paste, garam masala powder, lemon
juice and salt in a bowl. Add six tablespoons of water and mix
well. Add the fish and mix well. Leave aside to marinate for
fifteen to twenty minutes.
2 Heat sufficient oil in a shallow non-stick pan. Place the
marinated fish in it and cook, turning sides, for five to six
minutes or till done.
3 Drain on absorbent paper and serve hot.
American Sev Puri
Ingredients1 cup American sweet corn, boiled cup sev24 canaps1
tablespoon oil + for deep-frying1 medium onion, chopped2 fresh red
chillies, chopped cup sweet chilli sauce teaspoon chaat masala1
tablespoon chopped fresh mint2 tablespoons chopped fresh coriander1
tablespoon lemon juice2 tablespoons chopped fresh parsley
Preparation
1 Heat oil in a non-stick pan. Add the onions and saut. Add the
American corn and saut. Add the fresh red chillies, sweet chilli
sauce and toss. Add the chaat masala, mint leaves and coriander
leaves. Mix and cook till dry.
2 Heat sufficient oil in a kadai and deep-fry the canaps lightly
taking care that they do not burn. Remove and drain well. Set aside
to cool.
3 Add the lemon juice to the corn mixture. Place the corn
mixture in the canaps. Sprinkle sev.
4 Garnish with the parsley and serve immediately.
Curry vegetable Pasties whith Spinach sauce
About The Recipe
Vecon, a natural vegtable stock paste, is abailable from health
food stores and some supermarkets. Pasties and sauce cna be
prepared 2 days ahead. Or the pasties can be frozen. I make these
in large lots so I always have some on hand,
Ingredients500 grams Sweet potato; chopped20 grams Butter1
Onion; chopped2 cloves Garlic; crushed2 cups cooked or frozen mixed
vegetables2 tablespoons Fruit chutney1 teaspoon Ground ginger1
teaspoon Garam masal1 tablespoon Hot curry powder1 cup Water1 Egg;
beaten1/4 cup Sesame seeds4 sheets Puffed pastry2 Green shallots;
choppedSpinach sauce2 teaspoon Butter1 clove Garlic; crushed1/2
bunch English Spinach; (about 20 leaves)1/2 teaspoon Vecon1
tablespoon Sour cream1/2 cup Water
Preparation
1 Pasties
2 1 Any type of leftover cooked vegetable will do
3 2 Chopped all uncook vegetable and put all veg and spices in a
frying pan with a little water and butter, stir over heat for about
1-2 minutes or until veg is soft. Remove from heat and cool
4 3 Cut pastry sheete in 1/4 Divied veg mix bettwin pastry,
brush edges of pastry with egg, fold in half to from triangles,
pinch edges together to seal
5 4 Place on greased oven trays and brush with egg sprinkle with
seasame seeds.
6 5 Back in moderately hot oven about 20 minutes or until lighly
browned.
7 Spinach Sauce
8 1 Heat butterin a pan, add garlic and spinach, cook over heat
for about 3 minutes, or until spinach is soft.
9 2 Stir in blended vecon and water, simmer, covered, for 2
minutes.
10 3 Blend smooth, return mixture to pan, bring to the boil.
Remove from heat, stir in sour cream. Pour over pasties
11 4 Enjoy
Corn and potato kebab
About The Recipe
This is a real tongue thriller that isn't oily and is healthy
because it's grilled. Can be considered as starter, or snack with
tea/coffee.
Ingredients2 cups boiled and mashed sweetcorn2 cups boiled and
mashed potatoes2 teaspoons chilli powder2 teaspoons cumin powder1
teaspoon pepper powder1 tablespoon ginger paste1 tablespoon green
chilli paste2 tablespoons chopped coriander2 tablespoons mint
chopped1 teaspoon black salt1 teaspoon sugar1 tablespoon lemon1 cup
finely chopped onionssalt to taste2 cups powdered rusk or
breadcrumbs
Preparation
1 Mix all the ingredients mentioned above, except for the
breadcrumbs.
2 Make cylinder shapes and roll in breadcrumbs.
3 Grill at 230 degrees C for 30 minutes or roast on tava and gas
on low flame. I used the otg.
4 Serve hot with mint chutney.
Shish kebab
About The Recipe
This lamb kebab is adapted from a recipe in Annisa Helou's
Mediterranean Street Food (William Morrow, 2002). This recipe first
appeared in our May 2011 issue, with the article The World of
Satay.
Ingredients1 lb. lamb shoulder, cut into 1 cubes3 tbsp.
extra-virgin olive oil1 tbsp. tomato paste1 tbsp. minced fresh
thyme tsp. paprika tsp. cayenne pepper tsp. ground allspice tsp.
ground cinnamon tsp. ground cumin3 cloves garlic, mincedKosher salt
and freshly ground black pepper, to taste1 medium yellow onion,
thinly sliced1 tbsp. ground sumac24 cherry or grape tomatoes
Preparation
1 In a bowl, combine lamb, oil, tomato, thyme, paprika, cayenne,
allspice, cinnamon, cumin, garlic, salt, and pepper; chill 4 hours.
Toss onion, sumac, and more salt in a bowl; let sit 30 minutes.
2 Build a hot charcoal fire in a grill. Thread 4 cubes lamb each
onto 14 skewers, and thread 4 tomatoes each on remaining 6 skewers;
grill, turning, until charred, about 5 minutes. Serve with
onions.
