Indian Breads Recipes - Bervi

Preparation Time : 2 Hours 15 Minutes
Makes : 15-20

Ingredients :

For the Dough :

5 Cups Wheat Flour
2 tbsp Oil
1 tbsp Salt

For the Stuffing :

1 Cup Split Dhuli Urad Dal (husked black beans split)
1 tsp Saunf (aniseeds)
2.5 cm Ginger Piece
½ tsp Red Chilli Powder
1 tsp Salt
1 tsp Garam Masala
2 tsp Amchoor ( dried raw mango) powder
4 tbsp Oil ( for deep-frying)

Method :

1. Mix the wheat flour, oil & Salt with enough water to make a firm dough.

2. Soak the dal in 3 cups of water at least 2 hours.

3. Grind the dal with the saunf, ginger, adding minimum water.

4. Heat the oil in a kadhai (wok), add the dal paste together with the dry ingredients and fry for about 5-7 minutes. Do not make the paste too dry or too wet, otherwise the bervi will break while frying.

5. Take a small ball of dough, make a depression in the centre and place some stuffing in it. Bring the edges together and reshape into ball. Roll out into an even round of 10 cm.

6. Heat some oil to smoking point in a kadhai (wok); deep fry the bervi until crisp & golden. Repate the same procedure with the remaining dough.

Indian Breads Recipes - Makki Ki Roti

Preparation Time : 10 Minutes
Makes : 4-5 Rotis

Ingredients :

1 ½ cup Makki ka Atta ( flour made from dried corn kernels)
2 tbsp Grated Radish
2 tbsp Grated Carrot
2 tbsp Methi ( fenugreek leaves) finely chopped
½ tbsp Ajwain (carom seeds)
½ tbsp Zeera (cumin seeds)
½ tbsp Salt
2 tbsp Oil (for shallow frying)

Method :

1. Add the salt to the grated radish, carrot & methi. Leave for 5-7 minutes and then squeeze out the excess liquid.

2. Mix the remaining ingredients together (except the oil for shallow-frying; add enough lukewarm water to prepare a soft dough.

3. Divide the dough into 4-5 equal parts; take one part and flatten it evenly on a piece of grease-proof paper with slightly wet hands to make a round of 12cm.

4. Shallow-fry on a hot tawa (griddle), turning occasionally & making small incisions with a spatula so that the oil seeps in. Cook until both the sides are lightly browned.

5. Serve hot with Sarson ka Saag.

Indian Rice Recipes - Brown Rice

Ingredients:

500g basmati rice
100g onions, chopped
15g black cardamoms
5g cinnamon
20g green chilies, chopped
10g bay leaves
2 tsp sugar
60g ghee or butter
1 small bunch mint leaves
2 tsp ginger-garlic paste
Salt to taste

Method:

1. Heat oil in a heavy-bottomed pan, fry black cardamoms, cinnamon, bay leaves, for 2 minutes.

2. Also add sugar and fry until it gets brown (caramel) color. Then add onions, green chilies, ginger-garlic paste, rice and fry for another 5 minutes.

3. Then add 1litre of water, salt and cook until three-fourth of rice is cooked.

4. Cook on steam for few minutes and remove from heat.

5. Sprinkle the chopped mint leaves and serve hot.

Indian Rice Recipes - Aloo Gobi Ki Tahari

Ingredients:

500g basmati rice
225g aloo (potatoes), peeled and cut into 4 pieces
225g gobi (cauliflower), cut into florets
85g oil
2 tsp turmeric
1/4 ginger water
1 tsp chili powder
1/2 tsp garam masala
4 bay leaves
8 cloves
4 cardamoms
Small piece of cinnamon

Method:

1. Wash the basmati rice and soak in water for 30 minutes.

2. Heat oil in a pan, fry cloves, cinnamon, bay leaves, cardamoms for few minutes. Then add rice, cauliflower florets, potato pieces and fry for another 5 minutes.

3. Later add turmeric and ginger water to the above mixture and stir well.

4. Transfer this mixture to the rice cooker, add required water, salt, chili powder and garam masala. Stir well until the ingredients mixes well with rice.

5. Cook until it is done and garnish with cilantro leaves, if desired.

Indian Dal Recipes - Palak Sambar

Ingredients:

1 bunch palak (spinach leaves)
1 big onion
1/4 tsp tamarind water
1/4 tsp mustard
1/4 tsp hing (asafoetida)
1/4 tsp fenugreek seeds
2 - 3 red chillies
1 tbsp sambar powder

Method:

1. Wash and chop palak finely. Cut onion. Cook only palak in cooker by just sprinkling the water.
2. Make 1/4 tsp tamarind water ( 2 jello cups approximately more water, less tamarind).
3. Heat oil, do seasoning with mustard, hing, fenugreek seeds and red chilies. Add onions and fry. 4. Pour the tamarind water and then the palak into the seasoning. Let it boil for 3 –4 minutes.
5. Now add 3/4 tsp of rice flour to 1/2 jello cup of water. Make sure no lumps. Add this water to palak (add pinch of sugar/jaggery to taste – optional).
6. Finally add 1 tbsp of sambar powder, let it boil for 2-3 minutes. Serve hot with plain rice or fried rice.

Variation: Instead of onions grind 1 1/2 tbsp of mustard seeds and 1 tbsp of soaked rice grains. Add this pasted to palak just before removing from the flame. Do not boil for long time, just until the vapours start. In this procedure do not add the rice flour.