Indian Food

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Serves  4

Ingredients
1 Tandoori Chicken - cut into 8 pieces
1 onion - grated
1 tsp ginger paste
1 tsp garlic paste
3/4 cup tomato puree
1/2 tsp chilli powder
2-3 green chillies - finely chopped
100 gms butter
salt to taste
200 gms cream
a few green coriander leaves - finely chopped

Recipe
1. Melt butter in frying pan. Add the grated onions & fry until golden brown.

6. Heat in a preheated oven at 180C/350F fro 20 minutes Serve hot.

Serves  6

Ingredients
1 Kg … Singhara fish (2′ chunks), deboned and skinned
3 tbs … Malt vinegar
2 tbs … Ginger Paste
2 tbs … Garlic Paste
1/2 tbs … Red Chillies (fresh), ground to a paste
1 tsp … Ajwain (carom seeds)
1 tsp … Haldi (tumeric powder)
2 tbs … Chilli powder
2 tbs … Zeera (cumin) powder
1/2 cup … Eggs, whisked
2 tbs … Besan (gramflour)
2 tbs … Maida (flour)
Salt to Taste
Oil for frying
Chaat masala to sprinkle on top

Recipe
Wash the fish pieces and pat dry. Dissolve a little salt in vinegar and marinate fish for 20 minutes. Remove fish from vinegar, press gently between two paper napkins to remove moisture.

Drain excess oil, sprinkle chaat masala and serve hot, garnished with lemon wedges.

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Serves  6

Preperation Time  30 Minutes

Contents
Lamb

Ingredients
1 cup of flour (maida)
2 tblspns of semolina (rawa)
Salt to taste
¼ cup of ghee
3 green chillies
2 tblspns of oil to fry
1 tspn of cumin seeds
400 gms of minced mutton (keema)

Recipe
Knead together maida, rawa (suji), salt and ghee with warm water to make a stiff dough. Keep covered for 30 minutes. Divide the dough into 20 balls.

Chop green chillies finely. Keep aside. Heat two tblspns of oil in a kadai and add cumin seeds. When they start crackling, add keema and sauté till half cooked. Add a little water if required.

Add chopped ginger, green chillies, red chilli powder, coriander and cumin powders and salt and mix well. Cover and cook on low heat for 15 minutes. Add yogurt and cook on high flame for ten minutes, stirring continuously. Cook till the keema is fully cooked and completely dry.

Sprinkle garam masala and coriander leaves and mix well. Cool. Divide into twenty portions.

Roll the dough balls into small puris (three inch diameter). Place the keema portions in the centre. Apply a little water on the areas a little away from the edges and shape like a potli or modak. Seal by pressing them.

Deep fry in medium hot oil till golden brown. Serve with a chutney of your preference.

Serves  4

Preperation Time  30 Minutes

Contents
Potato

Ingredients
18-20 small-sized potatoes
Oil to deep fry
5-6 dried Kashmiri chillies
2 cups of yogurt
½ tspn of cardamom powder
1 tspn of dry ginger powder
2 tblspns of fennel powder
¼ cup of mustard oil
A generous pinch of clove powder
A pinch of asafoetida
Salt to taste
½ tspn of roasted cumin powder
½ tspn of garam masala powder

Recipe
Peel and prick the potatoes all over with the help of a fork. Keep in salted water for fifteen minutes. Heat oil in a kadai and fry the potatoes on medium flame till golden brown. Make a paste of dried kashmiri red chillies.

Whisk the yogurt with Kashmiri red chilli paste, cardamom powder, dry ginger powder and fennel powder.

Heat mustard oil in a pan. Add clove powder and asafoetida. Add half a cup of water and salt and bring to a boil.

Stir in the yogurt mixture and bring it to a boil. Add fried potatoes and cook till the potatoes absorb the gravy and oil floats on top.

Serve hot, garnished with freshly roasted cumin powder and garam masala powder.

Chef’s Tip: The process of pricking the potatoes makes them very light, if not, that means the pricking has not been proper or sufficient. Therefore it is a good idea to fry one potato and check. The size of the potato is also important, it should be a small size but should not be very small.

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Ingredients:

1 kg meat pieces (approx 1″)
1 cup vinegar
2-1/2 cups mustard oil
1 tbsp fenugreek seed powder
5 tbsp red chilli powder
1/2 tbsp turmeric powder
1 tbsp cummin seed powder
2 tbsp mustard seed powder
1/2 tsp asafoetida
3 tsp salt

Method:

1. Heat oil in a pan

2. Fry meat pieces till golden brown

3. Drain and keep aside

4. Put in the same oil all the spices one by one and fry for 5 minutes

5. Add the meat pieces again and simmer for 10 minutes

6. Remove the pan from the fire
7. Let it cool

8. Put the pickle in the sterlised jar

9. Add vinegar to it and mix it lightly

10. Cover the lid and store in a cool place

11. Consume meat pickle after a day of preparing

Pickles are good accompaniment to meals especially with rice and Indian breads. Proper care should be taken while storing the pickle to last it for longer period.

Ingredients:

oil - 2 tbsp
onion - ½ cup, minced
garlic - 2 tsp, minced
ginger - 1 tsp, minced
chili powder - ½ tsp
turmeric powder - ½ tsp
chicken mince - 500 gm
garam masala powder - 1 tsp
coriander leaves - 1 tbsp, chopped
mint leaves - 1 tbsp, chopped
bread - 2 slices
egg and bread crumbs to coat
oil to deep fry
salt to taste

Method:

1. Heat the oil in a kadai. Fry onion, garlic and ginger till fragrant.
2. Add chili and turmeric powder, chicken mince and Salt.
3. Fry for 2-3 minutes. Cover and cook on low flame till the chicken is tender.
4. Add garam masala, coriander and mint leaves. Stir till the excess moisture is dried.
5. Break the bread into very tiny pieces and add to the chicken mixture.
6. Stir well and let the mixture cool.
7. Shape the mixture into cutlets, coat with egg and bread crumbs.
8. Deep fry in hot oil till golden brown.
9. Drain on kitchen paper and serve hot. .

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