Indian Snacks Recipes - Mushroom Samosa

Ingredients:

For the dough:

40g maida (all-purpose) flour
10g fat
2g salt
Oil for frying

For the stuffing:

100g mushrooms
20g potatoes
20g peas
20g onions
6 green chilies
2 tsp coriander powder
1 tsp amchur
2 tsp salt
1 tsp black gram

Method:

1. Sieve flour, melt fat and mix into the flour with salt. Add water and knead the dough and leave for 30 minutes.

2. Boil potatoes and peas. Peel the potatoes and mash both of them separately.

3. Heat oil in a pan, saute the chopped onions, green chilies, black gram, coriander powder, and amchur. Then add mashed mushrooms, peas and potatoes.

4. Make small balls of the dough and roll into puris.

5. Fill the puris with the mixture, apply water to the edges and seal like a samosa.

6. Deep fry till brown and crisp.

7. Serve hot with tomato sauce.

Indian Gravy Dishes - Corn & Paneer Jaalfrazie

Serves: 4
Preparation time: 25 minutes

Ingredients:

12 baby corns, cut into 4 lengthwise
1 1/4 cups paneer, cut into 25 mm. (1") strips
1/4 tsp. cumin seeds
1/8 tsp. asafoetida
1 tsp. ginger-green chili paste
3 spring onions, sliced
1/2 green capsicum, sliced
1/2 red capsicum, sliced
1/4 tsp. turmeric powder
1/2 tsp. chili powder
1 large tomato, pureed
1 tbsp. tomato puree (optional)
2 tbsp chopped coriander
1 tbsp. oil
Salt to taste

Method:

1. Heat the oil in a pan and add the cumin seeds and asafoetida. When they crackle, add the ginger-green chili paste, chopped spring onions, capsicums and saute for 2 minutes.

2. Add the baby corn, turmeric powder, chili powder, tomato, tomato puree and salt on a slow flame for 4 to 5 minutes till the baby corn is cooked. Add the paneer and toss lightly.

3. Garnish with the chopped coriander and serve hot.

Indian Gravy Dishes - Brinjal With Spicy Gravy

Ingredients:

200g baby eggplants
2 onions, chopped
3 green chilies, chopped
Few pepper corns
5g tamarind, soaked in hot water
1 tsp mustard seeds
1 tsp cumin seeds
2 tsp cumin-fenugreek powder
1 tsp turmeric
3 tbsp oil
Salt to taste

Method:

1. Cut the eggplants into four, lengthwise, to three-fourths of their total length and soak in salted water.

2. Heat oil in a pan, season with mustard and cumin seeds. Add chopped green chilies, onions and pepper corns. Fry for few minutes.

3. Then add eggplants and fry for another 2 minutes.

4. Now add tamarind water, salt, cumin-fenugreek powder and cook until the gravy thickens.

5. Serve hot with vegetable pulao.

Indian Curry Recipes - Sookhi Urad Dal

Preparation Time : 15 minutes
Cooking Time : 25 minutes
Serves : 4

Ingredients :

1 cup husked, split black lentils
3 tbsp oil
A pinch of Asafoetida
1/2 tsp Cumin Seeds
1/2 tsp Turmeric Powder
1/4 tsp Red Chilli Powder
1/2 tsp Salt
1/2 tsp Dried Raw Mango Powder
1/2 tsp Garam Masala

For the Tempering :

2 tbsp Oil
1 medium Onion, thinly sliced

Method :

1. Heat the oil in pressure cooker, add the Asafoetida & Cumin Seeds. When they splutter, add 2 cups of water, split black lentils, Turmeric Powder, Red Chilli Powder and salt. Pressure cook for 5-7 minutes then allow the pressure cooker to drop on its own.

2. Stir in the Dried Raw Mango Powder and Garam Masala and heat through.

3. For the Tempering : Heat the oil in a frying pan, Add the onions and fry until golden brown. Mix with the dal.

4. Garnish with Green Chillies.

Indian Curry Recipes - Punjabi Karhi

Preparation Time : 10 minutes
Cooking Time : 45 minutes
Serves : 6-8

Ingredients :

For the Pakoras :

1 cup Gram Flour
1/2 tsp Turmeric Powder
1/2 tsp Red Chilli Powder
1/2 tsp Dried Raw Mango Powder
1 tsp Cumin Seeds
1 Medium Onion chopped
1/s tsp Salt
Oil for deep-frying the pakoras

For the Karhi :

3 cups Yoghurt
1 cup Garm Flour
1 tsp Cumin Seeds
1/2 tsp Turmeric Powder
1 tsp Red Chilli Powder
2 Medium Onions, thinly sliced
6-8 Garlic Cloves, finely chopped
2 tsp Salt
4 tbsp Oil

For the Tempering :

1 tsp Red Chilli Powder
1 tsp Cumin Seeds
1 tsp Dried Raw Mango Powder
A pich of Asafoetida
2 tbsp Oil

Method :

For the Pakoras :

1. Mix all the spices and Gram flour together.
2. Gradually add 1/2 cup water whilst beating the batter. When light and fluffy add the onion. Leave for atleast 15 minutes to rise.
3. Heat the oil to smoking point in a wok. Gently drop 1tbsp of batter into the hot oil. Deep fry the pakoras until crisp and golden.
4. Similarly prepare the remaining pakoras until all the batter is used up.
5. Keep the pakoras aside until required.

For the Karhi :

1. Mix 7 cup of water, yoghurt and gram flour in a mixing bowl beating continuously to ensure the mixture is smooth.
2. Stir in the remaining spices.
3. Heat the oil in a wok, add the garlic and fry until brown.
4. Add the onion, frying until well browned.
5. Pour in the yoghurt mixture, bring to the boil and simmer for 15-20 minutes stirring constantly.

For the Tempering :

1. Heat the oil in a frying pan, stir in the ingredients for the tempering for a minute or so and pour over the karhi.
2. Add the pakoras just before serving.
3. Serve with boiled rice and onion salad.

Indian Bread Recipes - Mixed Roti

Serves: 4-6
Preparation time: 20 minutes

Ingredients:

200g maida (all-purpose) flour
100g spinach
100g onions, finely chopped
200g gram flour
200 ml water
100g ghee or butter
Salt to taste

Method:

1. Sieve the gram flour and maida flour together.

2. To this, add finely chopped spinach, onions, salt, water and knead to smooth dough. Keep aside for 30 minutes.

3. Make small balls from the dough, roll like a chapati. In the middle, place 1 tsp ghee, fold and roll again like a chapati.

4. Fry on a flat pan on both sides until golden brown with ghee.

5. Repeat with the other balls and serve hot.