Indian Salad Recipe - Baked Potato Salad

SERVINGS : 12

INGREDIENTS :

1704 g potatoes, sliced

225 g sliced bacon

455 g processed American cheese,

sliced 0.5 onion, chopped

235 ml mayonnaise

salt and pepper to taste

35 g black olives, sliced

DIRECTIONS :

1. Preheat oven to 325 degrees F (165 degrees C).

2. Butter a 9x13 inch baking dish.

3. Put sliced potatoes into a large pot, and fill with enough water to cover.

4. Bring to a boil, and cook until tender but still firm, about 10 minutes. Drain, and set aside.

5. At the same time, place bacon in a large deep skillet.

6. Cook over medium-high heat until evenly browned. Remove to paper towels to drain.

7. In a large bowl, stir together the potatoes, cheese, onion, mayonnaise, salt, and pepper.

8. Spoon into prepared baking dish. Crumble bacon over the top, and sprinkle with olives.

9. Bake for 1 hour in the preheated oven, until golden brown.

Source & Image Copyright : Allrecipes

Indian Chutney Recipe - Green Chutney

Serves : 4

Cooking time (approx.) : 2 minute(s)

Style: North Indian Vegetarian

INGREDIENTS :

2 tablespoon(s) grated coconut

2 flake(s) garlic peeled and chopped

½" piece ginger peeled and chopped

6 tablespoons fresh coriander leaves chopped

4 green chillies chopped

1 teaspoon(s) each of cumin and mustard seeds

1 tablespoon(s) chopped onions

1 tablespoon(s) oil lemon juice and

salt to taste

METHOD :

Grind the coconut, onions, cumin seeds, green chillies, coriander leaves, garlic and ginger to a fine paste using a little water.

Pour the paste / chutney into a bowl and adjust the consistency using suitable amount of water.

Heat the oil in a pan on medium level for about 2 minute(s) till it is hot enough.

Add the mustard seeds.

Fry briefly till they splutter and pour them on the chutney.

Add salt and lemon juice to the chutney.

Source : Syvum

Image Copyright : Norecipes.com

Indian Starter Recipe - Steamed Spinach Dumplings

Steamed Spinach Dumplings (Palak Vada)

Serves : 4
Cooking time (approx.) : 20 minutes
Style : Indian Vegetarian

INGREDIENTS :

4 cups spinach leaves
4 tablespoons wheat flour
2 tablespoon(s) bengal gram flour (besan)
2 tablespoon(s) semolina (rava)
2 teaspoon(s) each of chopped ginger and garlic
4 green chilli(es) chopped fine
1 teaspoon(s) cumin seeds
½ teaspoon(s) each of turmeric powder and soda bi-carb
2 tablespoon(s) chopped coriander leaves
1 tablespoon(s) lemon juice
1 tablespoon(s) fresh cream
2 tablespoon(s) oil
salt and pepper to taste

METHOD :

Combine all the ingredients in a bowl.

Mix well and knead into a soft dough using water.

Divide the dough into portions and make a thin long roll with each portion.

Steam for about 20 minutes.

Cool and cut into slices.

Serve hot with Green chutney (Hari Chutney)

Variation: If you wish to have crisp spinach dumplings, deep fry the slices to a golden brown color.

Source : Syvum

Indian Soup Recipe - Peanut Pumpkin Soup

The comforting taste of warm salted peanuts starts on the palate before yielding to the pleasures of a rich savoury vegetable broth and finishing with spicy flourish in this fragrant and multi-layered soup. Adapted from Yamuna Devi's artful and creative but sadly out-of-print Yamuna's Table, this soup makes a wonderful first course to almost any Caribbean, African or South Asian themed dinner, or a delightful lunch on its own.


Spicy Peanut Pumpkin Soup

INGREDIENTS :

1 teaspoon sesame oil
1 1/2 teaspoons whole coriander seeds
1/2 teaspoon dried red chili flakes
1 cup roasted, shelled and unsalted peanuts
1 cup diced fresh pumpkin
1 large potato, diced
1 large carrot, diced
1 celery stalk, diced
6 cups vegetable stock
juice from 1 lemon
1 teaspoon sea salt, or to taste
fresh ground black pepper

METHOD :

Heat a large saucepan or soup pot over medium heat.

When hot, add the sesame oil and swirl to coat the bottom of the pan.

Toss in the coriander seeds and chili flakes and stir until the seeds darken a couple of shades without burning, a couple of minutes.

Add the peanuts and vegetables and continue to stir for 5 minutes.

Pour in the vegetable stock, bring to a boil, then reduce the heat to low and cover.

Simmer until the peanuts are tender, about 30 to 40 minutes.

Remove the soup from the heat and let cool slightly before puréeing with a hand blender or in a countertop blender.

Stir in the lemon juice and season to taste with salt and plenty of fresh ground black pepper.

Serve hot or warm.

Serves 6 to 8.

Indian Dal Recipe - Creamy Black Gram Dal

Creamy Black Gram Dal (Kali Dal Makhni)

Whole black gram cooked to perfection to give this rich and creamy speciality of Punjab.

Serves: 4
Cooking time (approx.): 55 minutes
Style: North Indian Vegetarian (Punjabi)

INGREDIENTS :
1 cup(s) whole black gram (sabat udad / kali dal) soaked overnight
2 tablespoon(s) red kidney beans (rajma) soaked overnight along with the black gram
6 cups water
½ teaspoon(s) each of turmeric powder, red chilli powder and asafoetida
6 flakes garlic chopped
2" piece ginger chopped
2 medium onion(s) chopped
2 green chilli(es) chopped
2 whole red chilli(es)
2 tomato(es) soaked in warm water
1 teaspoon(s) cumin seeds
2 tablespoon(s) cream beaten lightly
2 tablespoon(s) yoghurt beaten lightly
2 tablespoon(s) ghee (clarified butter) / butter
salt to taste


METHODS :
Wash the soaked gram and kidney beans and discard the water in which they were soaked. Put them into a pressure cooker along with the water, turmeric powder, red chilli powder, salt and half the quantity of the following items: chopped onion(s), garlic, ginger, and whole red chilli(es). Close the cooker and bring to maximum pressure on high heat. Now, reduce the heat. Cook on low heat for 25 minutes or till the gram is slightly mashed and well blended.

Open the cooker only after all the steam has escaped. Add the yoghurt, cream and half the quantity of chopped green chilli(es). Cover and keep on low heat for 15 minute(s).


For the tempering, heat the butter / ghee (clarified butter) in a pan till very hot. Add the cumin seeds and let them splutter. Now, add the asafoetida, the remaining chopped onions, green and red chilli(es), garlic, ginger and fry till the onion(s) are slightly browned. Add the chopped tomato(es) and fry again till the fat separates from the sides of the pan. Add this to the cooked gram mixture and mix well. Cover and simmer on very low heat for 15 minutes.


NOTE: Traditionally in Punjab, this recipe is cooked all through on a slow fire in a heavy bottomed vessel called a 'dekchi' for many hours till the desired consistency is reached. In this recipe, the 'dekchi' has been replaced by a pressure cooker to speed up the cooking process.

Serve hot with: Cumin Rice (Jeera Chawal), white rice, or Indian bread (Roti).


Source : Syvum