Indian Pickle Recipes - Tamarind Pickle (Pulikkachal)

Ingredients :

Coriander Seeds (Dhaniya),
Ffenugreek Seeds,
Sesame Seeds - each 1 spoon
Asafoetida - 1/4 spoon

Method :

1. Slightly roast the above without oil and grind into fine powder.

2. Pour 3 spoons of oil in a fry pan and add some gram dal and whole red peppers and fry slightly.

3. Add tamarind juice to this and bring it to boil.

4. Add salt and heat with constant stirring until the mixture becomes thick.

5. Now add the ground powder and stir constantly with heating until it becomes a non-sticky paste.

6. Store in refrigerator.

Indian Pickle Recipes - Lime Pickle

Ingredients :

Fresh lime(large size, thin skin, ripe) - 6
Chilli Powder - 4 spoons
Asafoetida - 1/2 spoon
Sesame Oil - 1/4 cup
Fenugreek Seeds
Salt- 4 spoons

Method :

1. Fresh lime, cut into medium pieces.(Preseve the juice while cutting).

2. Add salt- 4 spoons, red chilli powder - 4 spoons, asafoetida - 1/2 spoon and mix well.

3. Next day add 1/4 cup of sesame oil and leave it aside.

4. Next day, add mustard seeds to 4 spoons of oil and when it splatters add fenugreek seeds and asafoetida.

5. Add this to the pickle and mix.

6. Store in refrigerator.

Indian Sweet Recipes - Khajur Burfi or Rolls

Ingredients :

1 tin condensed milk
1 kg khajur deseeded (dates)
250 gm mixed dryfruits (badam, cashew, pista)
1/2 cup dessicated dry coconut

Method :

1. Break up khajur coarsely
2. Add milkmaid and dryfruit all in a heavy, non-stick pan.
3. Cook on slow flame, stirring continuously.
4. Do not allow to stick to bottom.
5. It takes a while to cook
6. Stir gently till a soft lump forms.
7. Spread some of the coconut on a butter paper sheet.
8. Grease hands and take a chunk of the mixture and roll into a thick roll, on the sheet, all the coconut to cover it.
9. Chill the rolls in the fridge
10. Cut into slices
11. Or set in a tray and cut into squares.

Indian Sweet Recipes - Chickoo Halwa

Ingredients :

6 chickoos
1/2 tea cup milk
1/4 - 1/3 cup sugar
150 gms khoya or milk powder made paste.
2 - 3 drops cochineal (essence)
1 tbsp ghee

Method :

1. Peel and mash chickoos or blend.
2. Add milk and boil in heavy saucepan.
3. When slightly thick add khoya and cook, stirring continuously.
4. Add sugar and ghee. Cook on low turning continuously till ghee oozes.
5. Garnish with almond or walnut in centre of the halwa.

Indian Vegetable Curry Recipes - Mushrooms and Peas

This delicious dish is not often found in restaurants, but one that is definitely worth trying. Halve, quarter, or thickly slice the mushrooms according to their size.

Serves 3-4.
Preparation and cooking time: 30 minutes.

Ingredients :

12 oz (350g) button mushrooms
8 oz (225g) pack frozen peas
4 tablespoon vegetable oil
1½ cups curry sauce (page 20)
1 level teaspoon salt
½ teaspoon turmeric
½ teaspoon ground cummin
½ teaspoon chilli powder
½ teaspoon dried fenugreek
½ teaspoon garam masala
2 teaspoon finely chopped green coriander

Directions :

1. Rinse and thickly slice the mushrooms. Rinse the frozen peas well in hot water and drain.

2. Heat the oil in a deep frying pan. When hot, put in the mushrooms and cook on a gentle heat for 3-4 minutes. Add the peas and cook for a further five minutes.

3. Now add the curry sauce and bring to a simmer. Stir in the salt, turmeric, ground cummin, and chilli powder.

4. Simmer, stirring occasionally, for about 15 minutes.

5. Add the dried fenugreek and the garam masala and simmer for a further five minutes.

6. Allow the oil to settle and skim of the excess. Stir in the green coriander and serve.

Indian Vegetable Curry Recipes - Chana Aloo

Chana or chickpeas are available ready cooked in cans from most supermarkets. Many restaurants buy them this way as they are cooked and convenient. If you buy them uncooked, they will need to be soaked for 24 hours and then simmered for about an hour to an hour and a half until tender.

Serves 3-4.
Preparation and cooking time: 20-25 minutes.

Ingredients :

½ lb (225g) potatoes
15 oz (425g) can chickpeas in brine
5 tablespoon vegetable oil
½ pint (275ml or two cups) curry sauce (page 20)
2 teaspoon tomato puree
1 teaspoon salt
1 teaspoon ground cummin
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon chilli powder
½ teaspoon ambchoor (or 2 tablespoon lemon juice)
½ teaspoon dried fenugreek
2 teaspoon finely chopped green coriander

Directions :

1. Boil or microwave potatoes in their skins. Cool slightly, peel, and cut into one inch (2.3cm) dice.

2. Drain and rinse the chickpeas in a colander.

3. Heat the oil in a heavy pan, add the curry sauce, and boil for about five minutes until thickened.

4. Stir in all the remaining ingredients except the potatoes and the green coriander, and simmer gently for five minutes, stirring frequently.

5. Add the potatoes, heat through for four or five minutes, and stir in the green coriander.