Indian Sweets Recipes - Ooniappam (Jaggery Banana Balls)

Serves : 6

Ingredients :

1 cup (115 g) 3 3/4 oz Rice flour, sifted
1/2 cup (50 g) 1 3/4 oz Coconut (nariyal), grated
1/2 cup Bananas, ripe, mashed, smoothened
1/2 cup (100 g) 3 1/2 oz Jaggery (gur)
1 1/2 tbsp (30 g) 1 oz Sugar
a pinch Soda bi carbonate

Method :

1. Mix the rice flour with coconut.

2. Melt the jaggery in a pan and boil it to a one-thread consistency. Remove the pan from the heat.

3. Mix all the remaining ingredients with the jaggery. Add the jaggery mixture to the rice flour mixture and make a smooth batter.

4. Heat the oil in a wok (kadhai); pour a spoonful of the batter and deep-fry till brown. Remove and repeat till all the batter has been used.

5. Keep dipping the spoon into water so that the batter falls off easily.

Note: The bananas used in this recipe are the plump yellow variety called palayankodan—alternatively any other variety can also be used.

Indian Sweets Recipes - Aam Sandesh (Cottage Cheese Fudge Stuffed With Mango)

Makes : 12-14

Ingredients :

400 g (14 oz) Soft cottage cheese (chenna, fresh)
1 Alphonso mango, big, ripe, cut into thin slices
2 tbsp (40 ml) Cream
2/3 cup (100 g) 3 1/2 oz Sugar, powdered
1 tbsp Rock candy (mishrij, broken
1/2 g Saffron (kesar), soaked in rose water

Method :

1. Squeeze the water out from the cottage cheese and mash well with your palms.

2. When it becomes soft and fluffy, add cream and sugar; mash well again.

3. Divide the mixture equally into 2 parts. Flatten the parts into 1/4 inch - thick squares.

4. Cover the first square with the mango slices and then put the second layer over the mango, covering it completely.

5. With a broad knife, trim the edges neatly. Garnish with saffron and rock candy, and chill for at least 1/2 hour.

6. Cut into 1 inch squares and serve.

Indian Curry Recipes - Dhaba Dal (Rich and Buttery Split Black Gram)

Serves : 4 - 6

Ingredients :

2 cups (300 g) 9 oz Split black gram (urad dal)
1 tsp (2 g) Turmeric (haldi) powder
2 tsp (4 g) Red chilli powder
Salt to taste

For the Tempering :

3/4 cup (150 g) 5 oz Unsaited butter
2 tsp (4 g) Cumin (jeera) seeds
1 cup (120 g) 4 oz Onions, chopped
6 (18 g) Green chillies, halved
1 tbsp (25 g) Ginger (adrak), chopped
2 tsp (4 g) Garam masala
1/2 cup Tomatoes, chopped
1/4 cup (50 ml) 1 3/4 fl oz Lemon (nimbu) juice
1 tbsp (20 g) Butter
1 tsp (6 g) Ginger paste
1 tsp (6 g) Garlic (lasan) paste

Method :

1. Wash and clean the split black gram and boil in water, adding turmeric powder, red chilli powder, and salt. Cook until tender. Drain any excess water. Keep aside.

2. Heat the unsalted butter; add cumin seeds and saute until they crackle. Add the onions, green chillies, and ginger. Fry until brown in colour. Add the boiled black gram.

3. Put in the garam masala, tomatoes, and lemon juice. Stir for a minute. Add the ginger and garlic pastes. Mix well. Add 1/2 cup water and bring to the boil. Add 1/4 cup butter and stir until completely absorbed.

Indian Curry Recipes - Vegetable Curry

Ingredients :

1 cup Vegetables
1/4-1/2 tsp Coriander powder
1/8-1/4 tsp Chili powder
1/8-1/4 tsp Garlic powder
1 tsp Salt
1 large Onion
1/4-1/2 tsp Mustard seeds
1/8 tsp Urad Dal
1/4-1/2 cup Tomatoes-crushed

Method:

1. Mix the garlic, coriander and the chili powder along with salt and place it aside.

2. Pour about 2 tablespoons of oil in a pan and heat. Add mustard seeds and urad dal. The mustard seeds will split and the oil may spill. Wait until the mustard seeds stop making any noise.

3. Add onions and fry until the onions turn brown. Add the vegetables, the mixture of step 1 and the crushed tomatoes.

4. Fry for about 5 minutes, if you are using canned vegetables. Otherwise cover the pan and let the vegetables cook. (This might take about 10-15 min.)

Indian Chutney Recipes - Til-Tamater Chutney (Sesame Seeds and Tomato Chutney)

Serves : 4

Ingredients :

200 g (7 oz) Tomatoes, chopped
2 tbsp (10 g) Sesame (til) seeds
2 tbsp (30 ml) 1 fl oz Vegetable oil
1 cup (120 g) 4 oz Onions, chopped
1/2 tsp Red chilli powder
1/2 tsp Turmeric (haldi) powder
a pinch Asafoetida (hing) powder
1 tbsp (25 g) Split black gram (urad dal), roasted

For the Tempering:

2 tbsp (30 ml) 1 fl oz Vegetable oil
5 Dry red chillies (sookhi lal mirch)
a few Curry leaves (kadhi patta)
1/2 tsp (1 1/2 g) Mustard seeds (rai)

Method :

1. Heat the oil in a pan; add onions and saute till light brown. Add red chilli powder, turmeric powder, asafoetida, and sesame seeds. Saute for a few minutes.

2. Add tomatoes and split black gram. Cook for 10 minutes. Remove from heat and keep aside to cool. Blend to a fine paste.

3. For the tempering, heat the oil in a pan; add dry red chillies, curry leaves, and mustard seeds. Saute till they crackle. Remove from heat, mix into the prepared chutney and serve.

Indian Chutney Recipes - Anjeer Ki Chutney (Fig Chutney)

Serves: 4

Ingredients :

500 g (1.1 lb) Figs (anjeer), dried, blanched for 10 minutes
4 tbsp (60 g) 2 oz Almond (badaam), blanched for 10 minutes
1/2 cup (100 ml) 3 1/2 fl oz Vegetable oil
1/2 cup (60 g) 2 oz Onions, chopped
100 g (3 1/2 oz) Garlic (lasan), chopped
1 tbsp (20 g) Sugar
1 tsp (2 g) Red chilli powder
4 - 5 Green chillies, chopped
Salt to taste
3 1/2 tbsp (50 ml) 1 3/4 fl oz Malt vinegar (sirka)
5 tsp (25 ml) White vinegar
2 tsp (4 g) Green cardamom (choti elaichi) powder
2 tsp (6 g) Melon (magaz) seeds

Method :

1. Heat the oil in a pan; fry onions and garlic until golden brown. Remove and keep aside.

2. Combine all the ingredients (except green cardamom powder and melon seeds) and blend to a fine paste.

3. Transfer the paste into a bowl and garnish with green cardamom powder and melon seeds.

4. Refrigerate and use as required. (This can be refrigerated in an airtight container for 1 - 2 months).