Indian Snacks Recipes - Papdi Chaat

Ingredients:

2 cups maida or all-purpose flour
4 tbsp oil
1/2 tsp salt
1/2 tsp kalonji (onion seeds)
4 potatoes
1 cup sev
1/2 cup chick peas
1/2 cup yogurt, well beaten
1/2 cup coriander leaves
1 tbsp oil
1 tsp rock salt
1 tsp chili powder
1 tsp cumin seeds

Method:

1. Heat oil and add to the maida. Mix salt and kalonji seeds to the maida and knead into a firm dough using a little water.

2. Make balls of the dough and roll out into thin and large circles, deep fry on a slow flame till crisp and light golden in color.

3. When cold, crush slightly into bite-size pieces and store these papdis in an air-tight tin. These papdis can be prepared well in advance.

4. Soak the chick peas overnight. Wash well and pressure cook the peas and potatoes for 8-10 minutes. Peel and cube the potatoes.

5. Fry in oil the drained peas and potatoes with 1/4 tsp of rock salt and 1/2 tsp of chili powder. Roast the mixture and sprinkle cumin seeds.

To assemble the papdi chaat:

1. Pour a thin layer of beaten yogurt on a large platter. Put a layer of crushed papdi on top.
2. Cover with little of peas and potato mixture. Pour 2-3 tbsp of yogurt on top.
3. Sprinkle a little cumin powder and chili powder on top along with rock salt.
4. Pour a little tamarind chutney attractively on top and garnish with coriander leaves and sev.
5. Serve immediately or it will become soggy.

Indian Rice Recipes - Kheema Pulao

Ingredients:

1 kg kheema, cut into pieces
1 kg basmati rice
6 green chilies, sliced long
1 onion, sliced long
1 tsp ginger-garlic paste
1 cup milk
Few coriander and cilantro leaves
6 each cloves, cardamoms, cinnamon
1 bay leaf
Few cashew nuts
1 cup ghee (butter) or oil
A pinch of saffron
Salt to taste

Method:

1. Wash the rice and kheema separately and keep aside.
2. Heat ghee in a pan, add bay leaf, cashews, chopped onions and green chilies and fry until brown.
3. Then add kheema with salt, turmeric, ginger-garlic paste, rice and mix well. For 1 kg of rice, add less than 2 kg of water including milk. Boil separately and add to the rice.
4. Add ground cloves, cardamoms, cinnamon to the rice and cook until done by covering the pan. Also add little saffron dissolved in milk or water.
5. Garnish with chopped mint and coriander leaves.
6. Serve hot with raita.

Indian Rice Recipes - Mutton Kofta Pulao

Ingredients:

500g basmati rice
115g onions
20g cloves, cardamoms and cinnamon
15g ghee or butter
Salt to taste
1 litre mutton stock

For preparing Koftas:
500g mutton, cut into small pieces
8 cloves
2 eggs
Small piece cinnamon
55g split gram
5g ginger
5 green chilies
1 bunch cilantro
30g ghee or butter
Salt to taste

Method:

1. Mix ginger, cardamoms, cloves, green chilies, boiled split gram with mutton pieces well and blend to a smooth paste.

2. To this, add salt, chopped coriander leaves, beaten egg and mix well. Then prepare small balls with this mixture and fry in the ghee until they turn golden brown in color.

3. Heat ghee in a pan, fry chopped onions, garam masala until they are brown and then add rice and fry for 5 minutes.

4. Transfer this mixture to a rice cooker, add mutton stock, salt and mix well. Cook until the rice is done.

5. Garnish with fried koftas and serve hot.

Indian Chutney Recipes - Pineapple Chutney

Serves: 6
Preparation time: 30 minutes

Ingredients:

500 gms tinned pineapple pieces
1 1/2 to 3/4 cup white vinegar
Salt to taste
4 cloves
1/4 tsp. cinnamon powder
1 tsp. chili powder
1 tsp. ginger paste
2 tsp. sugar
2 tbsp. raisins

Method:

1. Try to use tinned pineapple without sugar. But it should be little soft otherwise cook to soften it.

2. Add all ingredients in pan. Do not use liquid from tin. Cook stirring on low heat for 15-20 minutes till it becomes syrupy and thick.

3. More chili powder can be added to suit taste. Cool. Put in jar. This can stay for 1 week in refridgerator. If water is not added, it can stay longer.

4. This fragrant and unusual chutney looks very appealing too. If using fresh pineapple, cook it little first.