Indian Snacks Recipes - Bonda With Instant Mashed Potato

This recipe was taken from Saranya Mandava's book on Indian cuisine.

Ingredients:

1 medium Onion
2 cups Potato buds
1 1/2 cup Peas and carrots
2 big ones Green chilies
1 teaspoon Lemon juice
1 cup Gram flour
1/2 tsp Mustard seed
pinch Turmeric
1/2 tsp Baking powder
1/4" piece Ginger
1 small bunch Coriander leaves
2 tsp Salt
Oil

Method:

The filling is prepared as follows:
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1. Mix potato buds and 1/2 teaspoon of salt with 1 cup of hot water. Finely chop ginger, chilies, coriander leaves, and onion.

2. Heat oil (about 5 Tbsp) and add mustard seeds. Add chopped ingredients and fry until onions are brown.

3. Add carrots, peas, turmeric and 1 tsp of salt and cook on low heat for about 10 minutes.

4. Add potato (now mashed) and fry for 5 minutes.

5. Remove from heat, add lemon juice and let cool.

The batter is prepared as follows:
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1. Combine gram flour, 3 Tbsp of oil, 3/4 cup water, 1/2 tsp salt, the baking powder and mix thoroughly.

2. After the batter is prepared, make small balls out of the filling and roll them in the batter.

3. Next fry it in hot oil. You will get about 20-30 small bondas.

Indian Snacks Recipes - Pakoras (Savory Fritters)

Ingredients:

Batter:

1/2 c Besan
5 oz Warm water
1/4 t Red pepper
3/4 t Salt
1/2 t Garam Masala
paprika (optional)

Vegetables:

1 Small onion
1 Potato
A few spinach leaves
Oil for deep frying

Method:

1. In a bowl put the besan and half the water, and stir until it becomes a thick batter. Beat hard for 5 minutes. Gradually add the rest of the water, and leave to swell for 30 minutes. Add salt, pepper and Garam Masala and beat again.

2. Wash peel and slice the onion and potatoes. Wash and pat dry the spinach leaves.

3. Heat oil until smoking hot, dip the vegetables in the batter and deep fry until golden brown.

4. Serve hot.

Indian Bread Recipes - Naan Recipe

Ingredients for indian naan recipe:

4 cups White Flour (Maida)
1/2 tsp Baking powder
1 tsp Salt
1/2 cup Milk
1 tbsp Sugar
1 Egg
4 tbsp Oil
1 tsp Nigella seeds (Kalunji)

Method :

1. Sift the flour, salt and baking powder into a bowl and make a well in the middle.

2. Mix the sugar, milk, eggs 2tbsp of oil in a bowl.

3. Pour this into the center of the flour and knead adding water if necessary to form soft dough.

4. Add the remaining oil, knead again, then cover with damp cloth and allow the dough to stand for 15 minutes. Knead the dough again and cover and leave for 2-3 hours.

5. About half an before the naan are required, turn on the oven to maximum heat.

6. Divide the dough into 8 balls and allow rest for 3-4 minutes.

7. Sprinkle a baking sheet with nigella seeds and put it in the oven to heat while the dough is resting.

8. Shape each ball of dough with the palms to make an oval shape.

9. Bake the indian bread naan until puffed up and golden brown. Serve hot.

Indian Bread Recipes - Stuffed Parathas

Make dough for regular chappati's.

Fillings :

Potato - Boil potatoes, mash, add salt and chili to taste. Add Garam Masala and Mango Powder.

Radish - Grate one large Diakon Radish, add salt and leave for 1/2 hour. Squeeze out all the water, add grated ginger, chili, and pomegranate
seeds.

Cauliflower - Grate cauliflower, add salt, pepper, garlic, and Garam Masala.

Method:

Roll out 2 small chappati's. Place filling on one, cover with the second, seal edges and cook as for parathas.

Indian Vegetable Recipes - Cauliflower And Potatoes (Aloo Gobi)

Ingredients :

1 medium Cauliflower
2 medium Potatoes
1 Onion
1 Tomato
1 clove Garlic
1" piece Ginger
pinch Turmeric
to taste Salt
to taste Pepper
to taste Garam Masala

Method:

1. Make Masala with onion, garlic, ginger, and tomatoes. Add turmeric and spices.
2. Break the cauliflower in flowerettes and cut the potatoes into cubes (8 pieces each).
3. Add both to Masala and lower heat to simmer.
4. Cover the pot until the cauliflower and potatoes are coated.

Indian Vegetable Recipes - Curried Garbanzo Beans

Ingredients:

8 oz Garbanzo beans
to taste Green chili (optional)
12 cloves Garlic
2" piece Ginger
to taste Pepper
1 large Cardamom
6 Cloves
1" Cinnamon stick
to taste Salt
Paprika
4 oz Oil
Mango Powder
3 Onions
Dried Pomegranate Seeds
4 Tomatoes

Method :

1. Clean, wash and soak the beans overnight. Boil them in the same water with salt, 1 small finely chopped onion, 4 cloves garlic, 4 large cardamom, a 1" piece of ginger and 6 cloves.

2. Simmer in pan about an hour or until tender, or pressure cook for 7 minutes at 15 psi.

3. Heat oil. Fry thinly sliced remaining onions and cloves of garlic. Cook until mixture browns and dries up. Add finely chopped tomatoes and cook 4-5 minutes more.

4. Add the beans and cook for 10 minutes more. Add the mango powder and pomegranate seeds, grated ginger and simmer over low heat for 15-20 minutes.

5. Before serving, pour 1 oz. (2 T) sizzling ghee over the beans.