Indian Recipe - Coconut Chutney

South Indian Recipe - Coconut Chutney (Nariyal Chutney)

Grated coconut combined with spices makes for an exciting dip (called Chutney in India) with snacks.

Serves : 4

Cooking time : 5 minutes

Style : South Indian Vegetarian

Ingredients :

4 tablespoons grated coconut

2 teaspoon(s) bengal gram (chana dal) roasted

1" piece ginger peeled and chopped

4 tablespoons fresh coriander leaves chopped

4 green chillies chopped

1 teaspoon(s) each of mustard seeds and black gram (udad dal)

½ teaspoon(s) asafoetida powder

4 curry leaves

1 red chilli(es) broken into bits

2 tablespoon(s) oil lemon juice and

Salt to taste

Method :

1. Grind the coconut, roasted gram, green chillies, coriander leaves and ginger to a fine paste using a little water.

2. Pour the paste / chutney into a bowl and adjust the consistency using suitable amount of water.
3. Heat the oil in a pan on medium level for about 2 minute(s) till it is hot enough.

4. Add the mustard seeds. Let them splutter and then add the black gram (udad dal), red chillies, curry leaves and asafoetida powder.

5. Fry briefly till the gram turns red and pour it on the chutney.
6. Add salt and lemon juice to the chutney.

7. Serve at room temperature with any snacks of your choice.

Source : Syvum

Indian Recipe - Alu Roti ( Potato Filled Bread )

Indian Veg. Bread - Alu Roti (Potato Filled Bread)

Serves : 4

Style : North Indian

Ingredients :
1.5 cups whole wheat flour

3 large potatoes

3 hot green chili peppers (chopped)

4 tablespoon cilantro (Coriander) leaves (chopped)

4 tablespoon ghee, butter or vegetable oil for frying (optional)

1 teaspoon salt or according to taste

Method :
1. Boil the potatoes in their skins and peel.
2. Knead flour with melted ghee, water and two pinch of salt till you get soft dough.

3. Leave dough in a warm place for about half an hour.
4. Add salt, chili peppers, cilantro (coriander) to potato.

5. Divide into about eight portions and roll out in circular disc shape (each about 15cm /6

inches in diameter).

6. Put the potato mix between the two rolled out dough.

7. Roll again to evenly apply potato mix inside the bread.
8. Cook breads in either on a skillet with oil or ghee.
9. Serve hot with Chutney.

Tips for fist time cooks :

* The rolling out bread into perfect circular shape will be challenge at first. However, this skill can not be taught and only become better with practice.

* Alu Roti can be served with dinner or lunch with dal and/or chutney.
Modern variation

* Add few shredded cheese with potato to make cheesy treat!

Source : Food India

Indian Recipe - Chicken Pickle (Non-Veg)

Chicken Pickle - Murg Achaar

Serves : 30 servings

Preparation Time : 1 hour 15 minutes

Style : North Indian, Punjabi

Ingredients :

1 kg chicken legs, cut in 1 1/2 inch pieces
50 g ginger paste
50 g garlic paste
10 g chilli powder
5 g turmeric
800 ml mustard oil, available at Indian grocery store or vegetable oil
2 g asafetida powder
200 g onions, chopped
5 g black cardamom powder
5 g cardamom powder
20 g fennel powder
10 g black cumin seeds
5 g fenugreek seeds
10 g mustard seeds
3 g bay leaves
400 ml malt vinegar

Method :
1. Mix chicken with chillis, turmeric and salt with half each of ginger and garlic paste.

2. Rub into meat and let stand for 30 minutes.
3. Heat oil to smoking point. Reduce heat and deep fry meat for 2-3 minutes. Strain meat and set aside.

4. Reheat oil and add asafoetida.

5. Add onions and deep fry till golden. Add remaining spices and stir for a minute.

6. Add vinager, bring to a boil, add fried chicken and cook over high heat 3-4 minutes.

7. Remove pot from heat and allow the meat to cool thoroughly.
8. Tie muslin, cheese cloth to opening of jar and leave on kitchen counter for 6 hours.

9. Remove muslin and cover bottle with lid and store in fridge.

TIP : (IMPORTANT)
Always use a clean, dry fork or spoon to remove chicken from bottle.

Do not allow any moisture to get into pickle.
Consume within 60 days.

Source : Recipezaar

Indian Recipe - Indian Style Tomato Soup

TOMATO SOUP, TAMATAR KA SOUP, TAMATAR KA SHORBA

Ingredients :
8 Tomatoes (medium size)
3-1/2 cups Water
1/2 tbsp Butter
1/4 tsp Black pepper powder
1/4 tsp Red chilli powder
1/2 tsp Bay leaf and cumin powder
1/4 tsp Ginger-garlic paste
Salt to taste
2 tbsp Cream for garnishing

Method:
1. Put the tomatoes in a saucepan with water. Bring to a boil, reduce heat and cook until tomatoes become tender. You can also pressure cook it (wait for 2 whistles and then switch off the gas).
2. Make tomato puree in an electric blender. Add water and strain it to remove the seeds and tomato skin.
3. Heat butter in a pan.
4. Add black pepper powder, red chilli powder, bay leaf and cumin powder, ginger-garlic paste and salt.
5. Add tomato puree, bring to boil and cook for 5 minutes on medium heat .
6. Serve hot. Garnish it with cream separately in each bowl.

Source : Recipe Delights

Indian Recipes - Maharashtrain Dessert

Maharashtrain Dessert - Sheera
Sheera is often used in Satyanarain puja, but is fine when eaten just as a dessert.

Serves : About five people.

Ingredients :
1/4 cups of rawa (soji)
2 tbsp of ghee
4 tbsp of sugar (more or less to taste)
1/4 cups of milk
1 chopped banana
1 tbsp raisins, soaked in water for an hour
1/8 tsp cardamom powder

Method :
1. Roast rawa in the ghee till its aroma is released.
2. Bring the milk to a boil, then reduce the heat and add the roasted rawa along
with sugar and the bananas.
3. Blend well, add the raisins and cardamom and cook until thick.

Source : Mrs. Mule