1 cup peeled onions
6 -7 flakes of garlic
2 tbs channa daal (Bengal Gram)
5 red chilies or as per taste
Salt As Per Taste
1tsp mustard seeds
curry Leaves
little tamarind (Imli)
How to make onion chutney (pyaaz ki chutney) :
Heat oil, fry chilies, daal, garlic and the onions, till golden brown.
Grind with tamarind and salt.
Splutter mustard seeds and curry leaves, in oil and pour on top.
1 fresh coconut (grated)
3 fresh green chilies or as per taste
2 tbsp cilantro or coriander leaves (chopped)
1 tbsp lemon or lime juice
1 tbsp split peas (roasted)
3/4 cup plain yogurt
Salt To Taste
Hoe to make coconut coriander chutney :
Grind coarsely all the ingredients in a blender and serve.
1 bunch coriander (cilantro) chopped
3-4 green chilies
1 small onion
1 lemon juice
3 tsp sugar
A pinch of amchur
2-3 flakes of garlic
Salt To Taste
red chili powder to taste
How to make coriander chutney :
Mix and blend all ingredients thoroughly in a mixie to make a paste.
Add little water if required. Your hari chutney is ready.
Usually stuffed veggies in Indian recipes are deep-fried, but pan-frying in this recipe works well too and it's healthier.
SERVES 6
1 large eggplant
3 tablespoons vegetable oil
1 teaspoon cumin seed
2 tablespoons ginger root, peeled and minced
2 green chilies
1 teaspoon ground cumin
2 teaspoons ground coriander
2-3 medium potatoes, peeled and finely diced
1 large tomato, finely chopped
1/4 cup cilantro, chopped(coriander leaves)
salt, to taste
2 tablespoons all-purpose flour
2 tablespoons water
Cut eggplant in half longitudinally.
Place cut side up in microwave and cook on high 5mins or just until soft enough that you can scoop out the pulp leaving a firm shell. Reserve these shells.
Heat one tablespoon oil and add cumin seeds. Just as they crackle, add ginger, chilis cumin and coriander powders.
Stir in the potatoes, tomato and salt; cover and cook about 5mins over medium heat.
Mix in the mashed eggplant, reduce heat and let cook until the potatoes are completely soft.
Take the eggplant shells and fill each half with this potato-pulp mixture.
In a small bowl make a paste of the flour and water. Spread this paste in a layer over the potatoes, ensuring the top and sides of the stuffing are completely covered.
Sprinkle the chopped cilantro over the paste.
Heat remaining oil in a large skillet, and pan-fry the eggplant in it, stuffing side down. The flour paste will form a shell on it as it fries.
Turn over and fry the skin side too, until it crisps up.
500 g (1.1 lb) Cottage cheese (paneer), grated
4 Green chillies, chopped
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
1 tsp (2 g) White pepper (safed mirch) powder
1 tsp (2 g) Red chilli powder
1/2 tsp (1 g) Carom (ajwain) seeds
1 Egg (optional)
1 tsp (2 g) Garam masala
3/4 cup (75 g) 2 1/2 oz Gram flour (besan)
Vegetable oil for frying
method
1. Mix all the ingredients (except gram flour and oil) in a bowl. Now, add the gram flour and mix for 2 minutes into a smooth paste.
2. Heat the oil in a wok (kadhai); shape the mixture into balls and slide them in carefully. Fry till the cottage cheese balls are golden brown and crisp. Remove with a slotted spoon and drain the excess oil on absorbent kitchen towels.
1 cup (100 g) 3 1/2 oz Refined flour (maida)
1 tbsp (10 g) Semolina (suji)
1/2 tbsp Salt
a pinch Baking powder
3/4 cup (150 ml) 5 fl oz Vegetable oil
Vegetable oil for frying To serve:
1/2 cup Potatoes, boiled, cubed
1/2 cup Chickpeas (kabuli chana), boiled
3/4 cup (150 g) 5 oz Tamarind chutney
4 tbsp (60 g) 2 oz Mint chutney
1 cup (200 g) 7 oz Yoghurt (dahi), beaten
Chaat masala to taste
method
1. Sift the refined flour, semolina, salt, and Baking powder together. Add hot oil and mix well. Knead with enough water to make a smooth dough.
Divide the dough equally into tiny balls. Roll each out into a very thin disc, 1 1/2 inch diameter. Perforate each with a fork so that it does not puff out while frying. Keep aside for 30 minutes, uncovered.
Heat the oil in a wok (kadhai); deep-fry the discs on medium heat till crisp and golden. Remove with a slotted spoon and drain the excess oil on absorbent kitchen paper towels.
To serve, arrange the fried discs (papri) on a plate; spread the potatoes, chickpeas, tamarind and mint chutneys, yoghurt, and chaat masala to taste.
250 g (9 oz) Refined flour (maida)
1/2 cup (100 g) 3 1/2 oz Ghee
1/2 tsp (1 g) Carom (ajwain) seeds
1/2 tsp (2 g) Salt
for the filling:
3 tbsp (45 ml) 1 1/2 fl oz Vegetable oil
1/2 tsp (1 g) Cumin (jeera) seeds
250 g (9 oz) Potatoes, boiled, finely diced
50 g (1 3/4 oz) Green peas (hara matar), boiled
1/2 tsp Salt
1 tsp (1 1/2 g) Coriander (dhaniya) powder
1/2 tsp Turmeric (haldi) powder
1 tsp (2 g) Red chilli powder
10 Green chillies, deseeded, finely chopped
1 tsp (2 g) Mango powder (amchur)
Vegetable oil for frying
method
1. Mix ghee with flour and rub with your fingertips till the mixture is crumbly. Add carom seeds and salt. Mix well. Add just a little water to make a firm but pliable dough. Cover the dough with a moist cloth and keep aside for half an hour.
. Heat the oil in a wok (kadhai); add cumin seeds. When they crackle, add potatoes and green peas. Stir for a minute. Add salt,coriander powder, turmeric powder, red chilli powder, green chillies, and mango powder. Mix well and cook till the vegetables are done. Keep the filling aside to cool.
Divide the dough equally into lemon-sized balls. Flatten each ball and roll out to make a thin 3 inch disc. Repeat the same procedure with the remaining ball.
Put a spoonful of the filling in half of the disc. Fold the other half over enclosing the filling, pressing the edges firmly to seal.
Heat the vegetable oil in a wok (kadhai); deep-fry the patties until golden brown. Remove with a slotted spoon and drain on absorbent kitchen towels.
Serve hot with tomato sauce.
2 tablespoon(s) grated cheese
½ cup(s) milk
2 small onion(s) finely chopped
2 green chilli(es) chopped fine
1 teaspoon(s) ginger finely chopped
8 bread slices
1 tablespoon(s) finely chopped coriander leaves
oil for deep frying
salt to taste
Mix the milk, grated cheese, chopped onions, green chilli(es), ginger, coriander leaves and salt in a bowl.
Spoon the mixture on to each bread slice and roll it tight.
Heat the oil for deep frying on high flame. Drop in the rolls slowly. Reduce the heat and fry on medium flame stirring frequently till the rolls are crisp and light brown in color. Drain on a paper towel.
Serves: 4
Cooking time (approx.): 4 minutes
Style: North Indian Vegetarian
300 grams (about 12 oz.) cottage cheese crumbled
2 big potato(es) boiled and mashed
2 big slice(s) bread
1 onion(s) finely chopped
2 green chilli(es) finely chopped
2 tablespoon(s) cornflour
2 tablespoon(s) coriander leaves finely chopped
oilfor shallow frying, salt and pepper to taste
Place the bread slice(s) in water just enough to soak them for about a minute. Squeeze gently between palms of hand and discard excess water. Tear into small pieces and keep aside.
Mix the cottage cheese, potato(es), onion(s), green chilli(es), cornflour, chopped coriander leaves, bread pieces,salt and pepper. Shape the mixture into patties.
Spread 1 teaspoon of oil on a griddle and heat on medium level for about 2 minutes. Reduce heat to low. Place 4-5 patties on the griddle and fry for 3 minutes on each side or till both the sides are golden brown. Fry the remaining patties in the same way.
2 cups Whole Wheat Flour (atta)
2 cups Gram Flour (Beasn)
1 tsp Cumin Seeds (jeera)
2 tbsp Dry fenugreek leaves (kasoori methi)
Red chili powder to taste
Salt to taste
A pinch of turmeric powder
2 tbsp oil
Water to knead
How To Make Missi Roti:
Mix Wheat flours gram flour, salt, chili powder, turmeric powder and mix well.
Make powder of fenugreek leaves and mix it to the flour.
Rub oil into the flour, slowly add water and make a soft dough and keep it covered with damp cloth for 30 minutes.
Knead well again the dough and make balls.
Roll into a slightly thick chapati than usual. Pre-heat the girdle (tawa) and cook the missi roti with or without oil.
Note: It can also be cooked in an oven or tandoor.
2 cups Chapati Flour
1 cup Spinach (palak), finely chopped and steamed
1tbsp. oil
Salt to taste
1/4th tsp. chili powder or black pepper powder
Oil / butter to shallow fry
Preparation:
Drain the steamed spinach and cool it to room temperature.
Now mix all ingredients- flour, spinach (palak), salt, chili powder, cumin seeds and 1 tbsp. oil .
Add enough water to make a dough of rolling consistency.
Cover it and keep aside for 30 minutes.
Then make small balls and roll them like parathas.
Put the palak paratha on the tawa (Griddle) and make like you make any paratha.
Serve palak parantha hot with home-made butter,curd or chutney of your choice.
make dough of the floor a for making chapati. grate radishes, carrots. chop the onions into thin pieces. mix all of these in a bowl. add chopped green chillies, spices and salt to taste. add salt a pinch more than your taste, as the flour reduces the saltiness a bit.
make balls of the dough as for chapati. take the ball in hand and press in inside from all directions so that it looks like a bowl. put some oil all inside it by fingers. now fill into it the mixture prepared.
close the ball from all sides. now make chapati of thia ball. and put it into pan with oil on both sides. cook in medium flame.
this paratha can be relished with tomato chutney.
