Perfect comfort food. it is similar to what they call khichdi up north...but not the same.
1/2 c moong (split yellow gram)
1-2 t Cumin
15 Cashew nuts -broken
2sprigs curry leaves
1" piece ginger - julienned
10 peppercorns - coarsely ground
1. Wash and soak rice and dal together for 30 min.
2. Cook with extra water till soft and 'mashy'.
3. Heat the Ghee and crackle the cumin seeds in it, roast all the other ingredients in the ghee. And season the Pongal with it. Salt to taste.
Great with pickles, sambars, appalams, pappadums or curd
NOTE: it is not dosa....thats a distortion of the name...it is dosai
Diana: for the dosai batter use the proportions and recipe that i have posted for idlis. like i mentioned earlier....traditionally we grind a huge batch at one time - use it to make idlis the first couple of days, then we make dosais for the next couple of days...and when it is well fermented....that is when we make uthappams....deeeevine. Except that...to make dosais you need a much thinner batter.
4 large onions
5-6 green chillies
2t mustard seeds
1" ginger chopped fine
2sprigs curry leaves
1/2 t bengal gram dal
1/2t red chilli powder
1. Boil and roughly mash the potatoes. Sprinkle the turmeric and chiili powder on it....mix and set aside.
2. Peel and halve the onions and slice thinly lengthwise.
3. Heat the oil in a wok. Put in the mustard seeds and let it splutter. Add the chopped green chillies, ginger and curry leaves. saute for a few seconds. roast the dal till it is red.
4. Saute the onions till translucent.
5. Put in the potatoes, 1/2 glass water and salt and cook for 5minutes.
Heat a tava and rub some oil on it. Spread the dosai batter thinly on it. Pour a little oil all round the dosai. Cook on a low flame till golden and crisp. Spread the masala in a column down the center and fold both sides over it. Serve HOT with chutney or sambar.
which means the chutney recipes have to come on now..
you can make any other filling you choose...but about some foods im a traditionalist...and dont enjoy the chinese, pizza, pasta dosais that are the fashion these days. i like it the old simple way.
1/2 a coconut - pulp scraped out. can chop it and grind...but taste is not the same
2 green chillies
Grind everything together. Season with mustard seeds spluttered in oil, curry leaves and asafoetida.
1. lightly saute one small onion and grind with the coconut
2. A clove of garlic - great subtle flavour.
3. A few sprigs of coriander
4. A few mint leaves
5. For the health concious: replace 1/2 the coconut with dalia. This bengal gram dal that has been steamed/soaked and dried.
4 Green chillies
1/2 t oil
Saute the green chillies and coarsely chopped onions till onions are translucent. add tomatoes and saute till well cooked. Cool and grind. Season as above.
1. garlic, garlic ...garlic
2. a few sprigs of coriander
saute onions and green chillies and ginger till onions are translucent. Cool and grind. Season as above.
karuna....this is especially for you.
3 c Raw Rice
1t udad dal (split skinned black dal)
1/2 grated coconut
handfull cooked rice
1 1/2 T dry yeast
Soak the rice and udad dal for 5-6 hours. Grind all the ingredients together to make a fine paste. Soak the yeast in warm water to prove. add to batter and mix throughly. leave overnight.
in the morning mix well again and add 8tsp of sugar, and 1/2 tsp of salt. dilute with water. the batter should be thinner than that required for dosais.
while making the aapams take small quantities - 1/10th of the batter in a different vessel and add 1t cooking soda. Mix batter well before pouring....(i cannot stress this enough...you HAVE to mix well...else the rice will settle down in the thin batter).
lightly grease the aapa chatti for the first aapam only. Pour a ladle full into an aapa chatti (shallw wok with lid- ideally you should use a non-stick one for this) and swirl it around till a thin coating forms till 9/10th of the aapa chatti.the center should have a small quantity of batter. cover and cook on a low heat till golden and the edge is crisp. the center should be soft, thick and springy.
it is best with ishtu (stew)...recipe follows
6 onions - cut into thin long strips
4 potatoes - washed, peeled and cubed
1 small cauliflower - chopped into medium sized florets
2 carrot - washed, peeled, cubed
10 french beans - stringed and cut into 1" lengths
coconut milk - 2 tetra packs
cocnut milk powder - made up acc to instructions on pack
extract coconut milk from grated coconuts - (if you want the method let me know...the process is so difficult and painful i dont do it anymore.)
4 green chillies
2 bay leaves
1/2 piece cinnamon
1/2" ginger - julienned
1tsp cocnut oil (optional)
- lightly saute onions, ginger and green chillies in oil for 2 min.
- Put all vegetables, clove, cinnamon, bay leaves and the sauted stuff into one vessel and pressure cook or boil with salt and minimal water.
- Cook till tender - should not be chewy.
- Add the coconut milk and cook well on a low heat. do NOT let it boil.
- garnish with coconut oil and curry leaves
serve with aapams
traditionall aapams were fermented using toddy (kallu) an alcohol obtained from the borassus palm. this is the method still followed in tamil nadu and kerala...except by us city-fied folks...
must really make your 'spirits' lift at breakfast time...
karuna...i find soaking it for too long makes the whole khichdi into a glue like consistency... maybe we buy different varieties of sago. what i do is soak it for 30-40min and then drain the water and let it stand overnight. its perfect then,...so i think it must be to do with differing varieties of sago
karuna - finish the bhindi subji by mixing in some roasted, peeled and coarsely crushed peanuts...yummmmmmy
one sea food recipe coming up
Large prawns: 8
Lemon Juice: 5 ml/1 tsp
Ginger-garlic paste: 20 gm/4 tsp
Salt to taste
Sesame seeds: 15 gm/3 tsp
Yoghurt (curd): 20 gm/4 tsp
Cheddar Cheese: 15 gm/3 tsp
Cinamon Powder: 5 gm/1 tsp
Dry Fenugreek: 5 gm/1 tsp
White Peper powder: 5 gm/1 tsp
Green chillies: 6 (less if you prefer) ground
Clove powder: 5 gm/1 tsp
Divide lemon juice into 2 portions, keep one aside.
Rub lemon juice, ginger-garlic paste and salt on the prawns and keep aside for 30 mins
Roast Sesame seeds, crush to fine powder
Beat the yoghurt (curd) in a bowl and add remaining ingredients excl
lemon juice, and sesame powder
Rub mixture onto prawns keep aside for further 1 hr
Preheat oven to 150 C/300 F
Skewer prawns and roast till light golden in color
Apply sesame powder over prawns and roast for further 2 mins
Remove from oven and serve with lemon juice sprinkled on top, add a dash of cilantro or parsley
note: you may want to use gloves when rubbing marinade onto prawns becoz green chillies can sting
thanks for the feedback. glad that you all loved the okra subji. thats the only way i know what recipes you all like. have you tried the masala dosas yet? posting that inspired me....i made masala dosas the other day...after ages...and hubby was sooooooo happy. one of those VERY rare times in my cooking career - i made too little...and didnt get any...was i MAD.
if any of you try out any of the dishes here...please give feedback....so we can post more!!!
u know...my gran used to say - after the entire family has finished eating, 1/2 the food should be left, incase a guest lands up unexpectedly. I seem to have taken her words to heart. it's a joke with my friend that if 10 people land up suddnely there will be food for them in my house...and even if one person comes to hers there will be nothing extra.
I bought all the ingredients for the dosa or at least I thought I had then when I found that I had to make idlis first & I did not have all of the ingredients. Then when I found the recipe I saw they had to be made the night before so I was unable to make them. I still am planning on making them soon. Once I have made them it won’t seem like such a big thing. They were one of my favourites when I was in India.
I am happy to hear that you make so much food cause I would love to end up on your door step hungry. *hearsmile*
you dont HAVE to make idlis first. its just what we usually do...cos the batter becomes too sour for idlis later. but you can start off making dosas from the first day (hubby would much prefer that...but i like idlis cos they are steamed...therefore healthier...no oil )... you have the batter done the previous day so that it ferments. if the weather is too cold...and it doesnt ferment. take small portions of batter...like say 2-3 cups and add fruit salts (eno?) for instant 'fermentation'. i prefer natural ways of fermentation...rather than using soda...which is harmful to the stomach.
and diana...YOU ARE WELCOME...anytime...just land up
I am still making those dosas….and I would like to make idlis as well. I am into natural fermentation too.
I would love it if they were posted in one place as I can’t quite remember where they both are. Would you be very very nice and put them together in a new post?
Thank you for ‘YOU ARE WELCOME’ it would be lovely.
I was invited over to a friends house last seek and we made your Mutt Curry. It was very good.
about cauliflower, it is not one of my favorites either. Your mixture of spices sounds like just the trick!
I would probably cook it on top of the stove as all the info I have heard about Microwaves does not sound healthy and in fact quite detrimental.
So Karuna, you inspired me to do something with the half cauliflower I had. I wanted to make your recipe but did not have half of the ingredients so I used your recipe as a reference and did my own thing with what I had in the cupboard. So this is what I did:
Cauliflower 1 cut into florets
I didn't have any tumeric left so I used some of this wonderful very yellow curry powder I found in an Indian store a few weeks ago.
1 tsp. curry powder
Few drops of stevia
salt - to taste
mustard seeds- a handful
I chopped onion
Saute in oil, mustard seeds and chopped onion on medium heat for 5-6 nminutes. Add curry powder and saute for a minute then add cauliflower and salt.
I served it to a friend for dinner and she loved it and so did I!
Chop potatoes. Chop fenugreek leaves and rub them with salt and keep. Take some oil. Add some cummin seeds and allow to crackle. Add spices like cayenne pepper or red chilli powder, salt, balck pepper powder, turmeric,. Saute. Add fenugrrek leaves. Saute. Add potoes. Saute till done.
About 1 tsp. of each spice, 2 potatoes(medium sized), and half a bunch of fenugreek leaves should be enough for a meal for teo.. If you are fond of garlic, add chopped garlic too. A healthy good for digeation dish. It should be eaten hot with chappatis/bread.
Alternately you can boil and mash the potatoes, Add the fenugreek and spice cooked mixture. Make balls of these and steam them in red tomato-onion pureed gravy.
Or you can use the mixture as a stuffing for parathas/rotis.
Slice aloo, brinjals, yam, sweet potatoes and any other root vegetable -even carrots if you wish. into round diskettes. Mix together, salt, red chilli powder, pepper, chat masala, (mixed dried herbs like sage, thyme, parsely etc.), lime juice or amchur powder, madras curry powder(if you have it) and coat the veggies with these spices.
Pre heat oven upto 250C or a little more. Take a flat dish. Grease lightly with a little oil. Put in the veggies without piling them on top of each other and put them in the oven for about 10-13 minutes. If you want them crispier-try 15-17 minutes.
Tastes absolutely delicious .
I see why you say about your Masala bits, they do sound .
I made a version of your Dum Aloo, I say version because I did all sorts of different things to your recipe, like adding lots of spinach. It was good and when I have more time I will post it.
When I looked through all of our recipes I could not find a spinach one. Only a paneer and spainach. Does anyone have spinach recipes?
Tkae a bunch of chopped spinach. Add it to any vegetable and add spices-u have your daily dose of spinach.
But seriously-there's is the spinach and moong dal. Then there is spinach parotha. Will post the recipe tomorrow. Am a little sleepy right now. and ofcourse spianch -carrot soup.
I am sorry for being away so long.
I am posting a few Parathas....unusual ones.Hope you like them and risk it with the regular holiday cooking....a fusion would be good,I say. Wanna try it?
Whole Wheat Flour 2 cups
Ghee or Butter 1 Tbsp.(Ghee:clarified butter)
Salt to taste
Fresh Cranberries 1/2 cup
Mix Wheat Flour + salt + butter in the food processor using the
'S' blade for 1 minute.
Now add cranberries and blend. (The cranberries get chopped
during mixing in the food processor)
Then add water to make a smooth dough.
Remove the dough from the food processor.
Make round balls from the dough. Roll them flat and as round as possible,slightly thicker than pancakes.... similar to
Put the flattened dough on a pre-heated pan and fry on both
sides with little ghee till golden brown.(Turn it with a flat spatula the first time,when it forms little bubbles all over.Do the same the other side and then brush both sides with butor ghee)
Serve hot with Honey or Cranberry sauce. Or keep them warm in a casserole,to eat later.
If you are not using food processor knead dough with chopped cranberries.
Any queries,plz feel free to ask. AND DO CHECK THE DELICIOUS DESSERT OF CARROTS IN THE'DESSERTS..IN INDIAN CUISINE'
those Parathas sound . I love cranberries too.
And thank you for reposting both recipes, that certainly deserves a
Take two tablespoons of gram flour. Add one tablespoon of water to make a pasty batter. Add to it spices such as salt,chilli powder, garam masala powder, cummin powder, herbs such as finely chopped parsley, veggies, like chopped onion, tomatoes. Mix everything.
Take a flat pan. Add oil. Spread one tablespoonful of batter. Cook one side for about two-three minutes on full heat and then overturn it gently. And cook again. You can also cook it only on one side on slow if you like it that way.
Eat hot with ketchup and chutney.
There's a another version which can be made from moong or green sprouts.
Karuna, Those Veg chillas sound very easy and my kind of thing, I will put it on my menu when I am having a biggish dinner for many.
Kamini & Karuna, Good News! I got an idli mould for Christmas. and I should not tell you but I will; with it my friend also gave me some idli mix. I know it is cheating and won't be half as good as the ones you 2 make. but I will be making idlis very soon.
In November, I made idlis from some batter Mataji left before she flew back to India. It was the first time I had seen an idli mould but from being here in this group, I had the confidence to do it even though I don't remember there being a lesson on how to. I just took over and made idlis for a group of 7 people for breakfast. I served them with left over curry veg and dal. Everyone was impressed with my idli making skills.
Do you oil the moulds before putting in the batter? and if so, is it okay to use ghee?
This is exciting for me!
I have never prepare these foods because i didn't know how. I will have to ask nurse friend from different areas of India where to buy some of these ingredients.
(Mr grandmother put asafoetida in a little cloth sach on a string around our neck to prevent us from getting any illness that was going around our school. (We said it odor kept people away)
I plan to shop and prepare lots of two dishes next weekend so there will be leftovers for the busy week.
Even if I don't do them completely right I can tell we are in for a taste treat!
Thank you both.
Cooked rice (use whatever method you favour. the rice should be loose and separate...not sticky) - 3 cups
Asafoetida a generous pinch
Curry leaves 10 chopped
Split, peeled black gram dal (udad) 1tsp
Red chillies 3 whole
Freshly grated coconut 1/2 a coconut
Cashew nuts (optional) 12 - split and each 1/2 broken into halves
Salt to taste
1. spread the rice in a shallow bowl or plate with sides. drizzle 1tbs of the oil/melted ghee on it and mix with a fork
2. Heat 2tsp oil/ghee in a small saucepan. Add mustard and when it sputters...add the asafoetida and dal. Fry till the dal turns reddish brown.
3. Add the red chillies and curry leaves. roast till you can smell the fragrance of the curry leaves - about 10-12 seconds.
4. Add the coconut and roast the whole till the cocnut browns slightly.
5. Pour all of this onto the rice.
6. In the same saucepan heat the remaining 1tsp of ghee and fry the cashews in it till golden brown. Add to the rice.
7. Mix the whole thing awith salt...till the coconut tempering is well mixed with the rice.
Serve with appalams/pappadums.
Can anyone help? Much appreciated!
1 1/2tbs oil
generous pinch Asafoetida
10-12 Curry leaves - chopped
4 Green chillies slit lengthwise
1/2" piece ginger grated or julienned
1tsp split peeled black gram dal (udad dal)
1/2 tsp turmeric
Salt to taste
1/2 cup peanuts, roasted and peeled
Juice of one lemon
1. Sprinkle 1tbs of oil on the rice...and mix well with a spoon.
2. Heat 1/2 tbs of oil in a saucepen and splutter the mustard seeds in it.
3. Add asafoetida, curry leaves, green chillies, dal and peanuts...and roast till dal is reddish brown.
4. Then add the ginger...fry for a few seconds and turn off the heat.
5. now add the turmeric - adding it earlier increases the chances of its getting burnt.
6. Toss the rice in this with the salt and lemon juice.
7. taste and add more lemon juice if necessary. it must be tangily sour.
Serve with whole tomato chutney. Recipe follows.
Nice to see you back with some more great recipes. I was just thinking after I posted my rice dish above that I would like a coconut an a lemon rice recipe and here they are!!!!!
Coconut Rice: Way up in the northern part of the world we may not always find a whole coconut and when we do we may not know how to deal with it or in our busy life styles..... well you see what I mean. I would substitute dried gound coconut (which I do know would not be half as good) Do you think that would work?
I see you add split peeled black gram dal (udad dal) to both of your rice recipes, what does it do to the recipe?
Thank you Kamini for coming up with my unposted requests
if at all you get them in different sizes of 'grating'...pick on that is slightly thicker...not grated very fine....you should be able to crunch tiny pieces of coconut.
its a traditional part of a lot of our cooking. it adds flavour when you crunch it..and adds a lot of texture to the food. Actually for the Lemon rice you can use channa dal too...but not in the coconut rice.
PS: will add tomato rice, curd rice...etc soon
for the info. I went out looking for coarse coconut & could only find it sweetened...yuk. I will try a health food store next week. Yes I will certainly enjoy sampling your cooking when I get back to India one day. Just now it is a wonderful fantasy.
So urud dal is similar in use to chana dal......hmmm I have heard that you don't really have to cook chana dal, it can be added to dishes at the end of cooking...is that right?
Sandi, there are some recipe in the first Indian folder which might be what you are looking for, have a look in The Delights of Indian Cusine to see if that is what you are looking for. If not come back here.
if you do get a coconut - what we do is scrape it...we dont grate....i dont know how to explain it...but it makes a difference to the taste of the coconut...
i dont know if you have noticed..the same vegetable cooked exactly the same way differs in taste...if it is cut differently...shape/size. i think this is something similar.
the other problem with dried coconut is that they will have a slightly oily taste. but try it out.
well...i tried to get some images of coconut scrapers to show you...after a long search...this is all i could find...the ones we use in india alre kind of like the coconut scraping stool on display here...except our is close to the ground...and has a curvedtall blade...on which my mom for e.g. cut vegetables...with the top end flattened into a scraper. there is alos one with a rotary handle with blades like spokes....
Kamini, I found some coarse coconut while in Florida and brought back a package. I know it is not as good as the fresh. I need to get one of those scapers. I will check out then Indian shop next time. Do you think I need to get the stool as well?
I am reposting this after deleting it from above as there was a mistake in it. Since then I have taken it to another birthday party and it again was a hit!
I made this for a pot luck birthday party last weekend and it was a favourite. I took all of my favourite palau ideas and put them together into this one recipe and I am happy to say it is the best one I have come up with so far!!!!!
This palau has a unique flavour because of the cardamom and fried cashew and sultanas. Coconut is added to give a nutty flavour to the palau. I think it is important to use ghee instead of vegetable oil as this also gives it a wonderful flavour.
• 1 cup Basmati rice*
• 1 tsp salt
• 1 tsp cardamom seeds (fresh from the pods)
• 1/2 tsp turmeric
• 1/2 tsp cinnamon powder
• 4 tblsp desiccated coconut (unsweetened) - or fresh grated coconut
• 1 tsp mustard seeds
• 1/4 tsp black pepper
• 2 tblsp ghee or vegetable oil
• 3 tblsp cashews or peanuts
• 3 tblsp sultanas
• 2 cups water
Wash the rice under flowing water to remove any dust etc.
In a heavy skillet, add 1 tblsp ghee.
When the ghee becomes hot, add cashews and raisins.
Fry until the cashews are lightly-browned.
Remove from the pan and put them on a paper towel so that the ghee is absorbed.
Again, keep the pan on heat, add 1 tblsp ghee.
When the ghee becomes hot, add mustard seeds.
Then add cinnamon, pepper and coconut and fry until the coconut turns golden brown.
Add rice and turmeric, stir-fry for a few minutes.
Add water, salt and mix well.
Bring to the boil and reduce the heat to low.
Cover with a tight-fitting lid and cook for 20 - 25 minutes until the rice is tender and fluffy.
Remove from heat, transfer to a serving bowl and sprinkle fried cashews and raisins on top and serve hot.
*You can use brown basmati rice but add 2 ¼ cups of water. This makes it a more wholesome dish.
I like your combination of spices seeds, sesame and miso. I remeber trying one of your other recipes and it was good. I am not a great fan of cabbage so I would substitute another green which I am sure would work.
This recipe would also be good in VEGAN FOR LIFE, would you be in to copying it over there too?
I LOVE Indian food!!! I have been cooking Indian food for about 17 years now.
I am currently learning Hindi from a guy who I am tutoring in English. He is a Sikh from the Punjab.
It's great to find this group and especially to find new recipes!!!
I thought I'd start out by sharing one of my favorites, the recipe follows below.
Gujarati Green Beans
1 lb. fresh or frozen green beans
1 tsp. brown mustard seeds
2 tbsps. dried coconut
1/2 tsp. salt or to taste
3 dried, red chilis
3 cloves garlic, minced
Cover the bottom of a pan with oil. Add mustard seeds and place on medium-high heat, covered, until the mustard seeds pop. When they have finished popping, add red chilis, garlic, salt and coconut. Stir for a minute---but do not let garlic brown. Add green beans and mix with other ingredients. Add about 1/3 cup water, cover and let beans cook until tender.
Thank you. I am looking forward to more of your recipes.ou. This is one I will definitely try.
I am looking forward to more of your recipes.
I tried looking through the posts for a recipe for nan (sp? naan?? nann?? nahn??). I really love onion nan....the flat bread is absolutely amazing.....
if anyone has a good recipe for it, please please please share it!!!
Naan (Indian flat bread) Ingredients: 3-cup Plain (all purpose) flour - sifted 3-tblsp Sesame seeds 1-tsp Ajwain (Carom seeds) 1-tsp Salt 1-tsp Ginger powder ¼-tsp Chilli powder (optional) 1-tsp Dried yeast 2-tsp Sugar ¾-cup Natural yoghurt ¾-cup Water – lukewarm – may be adjusted to make rollable dough Method: 1. Mix: All the ingredients thoroughly making it into nice dough. Cover with a damp cloth and place it in a warm place e.g. airing cupboard for about 1 – 2 hours. The dough should roughly double in size. 2. Making Naan: Divide the dough into 8-10 balls. Roll each ball to about 10” dia flat bread. Using a preheated pancake griddle cook one side on the hob. You should be able to roll another ball while cooking the first bread. Place the bread under a preheated grill with the uncooked side facing it. Repeat the process until all Naans have been made. Serve them hot or keep them for future use in the refrigerator. Eat them with any curried dish. You may coat it with a dab of butter while hot or when reheating.
I don't want to sound offensive, but I'm pretty new in cooking and I'm trying on exotic recipes, like the ones in here. The only problem is I live in south america, and most of the ingredientes you include in your recipes is hard to find here, or are even unknown. It's kind of like the coconut dilemma you guys had in a message above. I already did Kheer, and it came out really good.... actually it's a recipe that is very similar to a dish we make here. So, if you have any recipe that has ingredientes that are not sooo hard to find here in America, please tell me!
thanks a lot,
I know what you mean about finding the ingredients it can be a difficult but like all authentic dishes from whatever country it is those special ingredients that make them so.
I am lucky in Edmonton, Canada in that it is a city with a wide range of nationalities so there are supermarkets with almost everything in them but even so sometimes I cannot find a particular ingredient and then someone helps me with a subsitute. Do ask if you don't know what to substitute. People here are always happy to help.
Look in the special folder Index to Indian Recipes & Ingredients for a list and explanation of the ingredients that may make it a little easier.
So Angela, being from Columbia, do you have any favorite recipes to share with us...in a folder called South American Food!?
Thanks for answering my comment. Maybe one of these days I'll post something for you to try out. I guess I'll make a folder myself! I'll check the link you posted
ps. Just to clarify, I'm actually starting to cook on my own. Sounds embarrasing (i'm 18), but I guess it's better to learn now than never.
Sorry for the delay but thank you, thank you, thank you for a recipe. When I get some time I'm definitely going to try and make this!!!!
I'm loving this thread! I'm hungry reading it. Thanks to everyone for sharing!
No need to be embarrased, 18 is a great age to learn how to cook, you will be a gormet cook by the time you are my age...and don't ask.
Dawna, I know what you mean about this folder and it's 2 previous ones making one hungry.
I hope you enjoy the Nan. The yeast I personally use is the quick dried yeast of Homepride. You can fill the nan with patatoes or cheese as well to make stuff nan. they are delicious with lovely mangoes.
Kamini, I made your lemon rice yesterday and it was so yummy I did not have any peanuts but it still worked our well...
Your question about Nan Or Roti .
Roti is made on iron griddle. but nan you can cook one side on the griddle and other under the pre-heated grill. Nans can be whole-meal or mixed both the plain and whole meal together. Try to add bit of soya flour which makes it softer.
With Roti one can add soya,millet, gram flour as well as whole meal. It is so much variation one can do to suit the taste. Here is one with gram flour:-
1 cup of whole meal flour
1/2 cup gram flour
1/2 tsp. salt
bit of ground ginger
1/2 cup warm water
Make a soft daugh with all the ingredients. cover the dough with wet cloth for 10 mins. Make evenly small balls and roll each ball into flat pan cake and cook on the griddle. When the griddle is hot turn the heat to medium and place the roti on it. when you see the colour changing turn the Roti and cook that side then turn again Roti should fluff up like a round ball. Roast the Roti according to your taste. I always like very well roasted. Wish you luck with that.
So is it correct to say that a clay pot or clay oven for the traditional flavour is not really required?
I have seen my friend using just a 12" round tin open from one side making nans on gas hob. I have not been successful in that. One needs lots of practice. But if you have grill Electric or Gas, it is very easy to make nans.
I was only referring to Nan but Roti is always made on iron Griddle( pan-cake pan).
Only Nan or in Punjab we call Tandoori Roti is made in tin , Grill or clay oven.
I remember my Mum used to stuff the Tandoori Roti with Mashed patatoes or onions.
That was just delicious with Mangoes.
mmmmangoes, I am sure that was good.
You know those snacks you can buy with all the dried spicy things in them like chick peas, puris and peanuts. Does anyone have a simple recipe for that. I am having an Indian dinner party next weekend and would like to have that first.
Could you clarify the snacks you are talking about? Did you mean the ready made snacks in packets ? There is very nice snacks marketed under HaldiRam banner. If you can get that in your country do try them specially potato-Bajia & sev.
Kusum, the brand you are speaking is most likely available here but what I want to do is make them myself. The reason being is that I want to make them with less chilli and oil (healthier). As much as I Indian food, I do not handle the chilli all that well so I use all of the wonderful spices cutting the chilli down to miniscule amounts.
What I have already bought last time at the Indian grocer is a bag of Bundi, channa & Puffed rice.
you for the tip about the HaldiRam snacks too as my guests will surely like them so I will look for them when I am there this week.
Actually in Haldi ram packets you can find stuff without chilli as my Gand-kids who are only 5yrs. & 2yrs. old eat them too. I think Karuna has given the sev receipe. But the quick is the beans with sev & puffed rice with I posted in April. Here it is again:-
April 18, 2005 7:43 AM
Chick-peas,Black beans salad:-
1 can chick peas
1 can black bean1 cucumber diced
1 red onion diced
2 large tomatoes diced
1 cup of puffed rice, 1 cup of Sev. Mix these 2 items when you are ready to serve.
2 tablespoon lemon juice
1 teaspoon salt
1 tsp. black pepper
finely chopped parsley or corriander
1/2 cup of sweet tamarind sauce
Mix all the ingredients & serve. It is very refreshing. and quick to make.
You can also add pani-puris to this mixer. Just crack some of them & mix with the rest. But if you want to avoid the oil then pani puri is out.
Sago is not made of tapioca, it is like tapioca, but sago is from the pith of sago palm and tapioca from cassava (manioc) root.
They take the starch and treat it and form it to either flakes or pearls, that look a bit like seeds.
(In Scandinavia, the sago pearls are actually made of potato starch.)
As far as I know, these are interchangeable.
Thank you Kusum! I do remember that recipe now that you have reposted; it does sound yummy so I think it will be on the menu. What I am really looking for is a recipe for the dried mixture that is a snack. I am sorry if I am not explaining it all that well and I do appreciate you helping.
Ket for the clarification about tapioca and sago. I must say I have always been confused but as you say it seems like they are interchangeable.
I love Polak Paneer! Without a doubt it is my favorite dish. Usually I am a very competent cook. However, I have tried to make this dish several times and I have been successful making the paneer no problem, but I can never get the spinach to taste good. I have tried several recipes and I don’t know how I mess it up. I use good quality spices and fresh ingredients whenever I cook. Most of my tries resulted in having to throw it out because it tasted so bad, but I am going to keep trying until I get it right. I would be eternally grateful to anyone who can help me. [ send green star]
I would love to see a recipe for Palak Paneer!
I have a big peice of of Paneer bought at the Indian grocers a couple of weeks ago to make this dish. Have felt unsure about how to make it. I was going to just go ahead and make it up but would prefer to have a tried and true recipe.
small tip...your spinach leaves should not be too dark green or they will be bitter!
this is very easy and recipe from one of the famous chef from India, sajeev kapoor of khanaKhazane,my kids love this i find it easy, and healthy.
2 bunches palak(spinach) as kirti says be care ful the right spinach.Paneer, cut in to cubes( as many as you wnat_abt 6-10 cubes), garlic(2-3small), and green chilly 1or 2 (as per your recqiurement),lemon,salt to taste.
bring the water to boil, and add spinach leaves(and not the stock),leave it for a min and drain and put the leaves in cold water, for a min and drain again,puree spinach and 1 or 2 green chilly together, and keep it aside,take a pan and add 1 TB spoon oil,cumin(1tspoon)seeds,when it starts spluttering add garlic(crushed,or chopped finely)fry for 1 minute add spinach puree, and add salt( to taste), keep stirring and add water (little) if it very thick,and when it starts boiling add paneer cubes(in this recipe you don't need to fry the cubes), mix well, and wait till one boil ,making sure paneer doesn't lose it's shape stirr it once or twice, add fresh lemon juice(about half)and empty your palak paneer into your serving dish, and serve with rotis, pulkhas.
hope you like it, i like this recipe because, there is not much oil, or spices in it, and palak, is not overcooked, so, it won't loose it's colour with retaining vitamins, and minerals,and looks good and nutritious too, have a go. enjoy your palak paneer,good luck.
I see Harini beat me to it...nevertheless, the recipe i am posting is the way we have been making it for ages...
The reason i said 2 variations in my post yesterday is that most times we make paneer at home and instead of cutting into cubes we prefer it crumbled...that alone changes the flavor of the dish.
Spinach (preferably young tender leaves, fresh) 2 bunches or approx 500 gm
Paneer 200-250 gm
Onion large grated
Garlic cloves 2 medium finely grated
Cumin seeds 1 tsp
Salt to taste
Ground corriander 1/2 tsp
Green chillies 1 optional (blend with spinach if using, or slit length wise-deseed and allow to cook with onion-garlic mixture)
Punjabi garam masala 1/4 -1/2 tsp
Oil to cook: olive oil or any other vegetable oil 1 tbsp
Wash Spinach thoroughly in running water; separate sprigs and tear into pieces, if spinach leaves are too dark green, a bitter taste will follow thru. If stems are not too thick, peel the outer covering and add to the leaves, if too thick eliminate.
In a thick bottomed pan, place torn spinach leaves and heat. Do not add water. Washing spinach adds water to the leaves which already have their own moisture. Take care to ensure that the spinach doesnot burn, stir frequently. When water has evaporated remove from heat, cool slightly and blend (you can blend it finely or keep it slightly coarse).
If you have store made paneer and have been storing in freezer, thaw either naturally or by dunking in hot water...leave for 2 mins remove and cube (alternative crumble)
In a wide bottomed pan (can use non-stick variety), heat the oil, when hot add cumin seeds allow to splutter, turn heat to low, add grated onion and garlic and roast, till oil separates. Add blended spinach, increase heat and allow to cook, after first bubbles, reduce hit and add the spices (excl Garam masala) and salt, stir constantly, taking care that it doesnot stick to bottom of pan. Sprinkle water over mixture if it does.
Add paneer cubes or the crumbled lot and stir gently. Pls note that paneer can break so your stirring has to be very gentle. Add garam masala here, stir. Allow to simmer for a further two mins, turn off heat, ladle into serving dish, garnish with a little cream or a dollop of butter in the center. Can be served with all sorts of Indian rotis and naans. Also good with toasted breads.
NJoy! Tell me how it turns out...
you are a veteran here, i am just new.I will try your mom's method of palak paneer when i prepare next time.I read the your method sounds good,I love creative cooking and have some recipes of my own will post it may be you can try it and tell me, and don't forget to pass me your ideas.
by the way in my recipe, in place of stem i have written stock sorry about that, I meant seperate the stem from the leaves.look forward to your replies.
have fun cooking and sharing...and pls do post and yes i will try ur recipes...
most of the stuff that i make and eat is low fat and low salt...(too much of a family history of cardiac diseases)
Harini & Kirti for the recipes. I will be making it sometime in the next couple of weeks since I have this block of packaged paneer.
I look forward to more of your recipes Harini as Kirti says there is no such thing as only vetrans posting here. we like the variety of recipes. Often we have the same dish with many different versions which I like as it gives me permission to do what I want meaning being creative.
I am not offended, don't worry, kirti you posted lot of recipes, so i called you a veteran. i will give you some of my own recipes,which is fairly healthy and easy to make , basically i don't want to stay in the kitchen too long ,the dishes which use to be disastor b4, but now i have fair idea of what kind of masala/vegetables goes together,
If you want to try this, this is a snack ,everyone likes it,
we need to have pastry sheets, or spring role sheets.it is available in freezer section in supermarkets. buy and keep it in the freezer, and prepare this pastry any time you like.
this will take about an hour to prepare.good for evening snacks, parties, healthy too, apart from fat content in pastry sheets
bake potatoes 2 medium(drain, peal, mash), fresh peas(handful),carrot(1 chop small cubes),add fresh corn(handful),onions 2(chop finely).
cook all the veg in steam or little water with 3/4 spoon salt(except onion ).
now mix all the vegetables with mashed potatoes, raw onion,4-5 mint leaves(chopped finely),coriander(handful,wash, chop finely.
now add the chilly pdr(according to your taste),chatmasala(2 tsp), with cumin pdr(3/4 the tsp,coriander pdr(1tsp)mix everything together,taste if you find it bland add salt, chilly pdr or anyof the dry ingredients, if you want it to be more spicey, according taste.
this mixture is the stuffing we use inside pastry sheets, so mix has to be dry.
now cut pastry sheets into square shapes, stuff the mixture inside and seal it well, (you can smear oil or butter in the edge b4 sealing it),make as many as you can you can make whichever shape you like, and bake this in a pre heated oven for 20 minutes, 175celsius, and till it turns golden brown on out side, and looks crispy ,take it out side, cool it for about 40 minutes. this will be crispy ,yummy and looks good too.with potatoes, and veg , and fresh herbs, it will is nutrtious, and quite filling too.
so good luck.this is my favourite snack.has been a great hit. have to go try and tell me.i would love to hear your comments,on this.
Harini, I like your snack recipe!
I love Indian food and the recipes in these folders are so amazing; I still have many to try.
Here is a list of all the Indian food folders; quite impressive, isn't it!!!!
Also, I see from looking at the index that there are a few recipes for chutney which is what they are served with....now the chutney served will not always be the same. One of the ones I have had frequently with samosas is Mango chutney.
Anyone with a Mango chutney recipe? Please post it in The Delights of Indian Cusine that way all the chutneys will be close together.
A very quick recipe for Spicy Lentil Curry (Dal ) ...delicious
Hema Kundargi presents her cooking show 'Indian Vegetarian Gourmet.' In this episode she prepares Tofu & Vegetable Cutlets.
I spy videos. Great idea.
While I am back, I thought I would revive this thread as well....
Potato Balls.(You can shape them into croquettes if you want)
Boil potatoes,mash them. Keep aside.
1. Spinach, onion, paneer, coconut.
Chop both spinach and onion finely. Saute them. Add grated paneer. Mix.Add salt, chilli powder, cummin powder, a dash of lime,pepper, cinnamon powder,sugar, dessicated coconut, and mix.
Shape the potato mash into cups. Put the filling and close into balls. Roll them in a mixture of refined flour and semolina or breadcrumbs and deep fry till deep ochre.
2. For days of fast
Mix together chopped raisins, broken peanuts, chopped cashews, salt, pepper, dessicated coconut, sugar, coriander.
Shape the potato mash into cups. Put the filling and close into balls. Roll them in a mixture of arrowroot flour and semolina and deep fry till deep yellow.
This post was modified from its original form on 07 Aug, 23:28
Wow when I look back on the great contributions to this discussion....so many yummy recipes.
I don't recall where I got this instruction from, but it's awesome.
Paneer is surprisingly simple to make. Follow this recipe the night before so it has time to cool. (It will keep in the refrigerator for about a week.)
1. Warm up 1/2 gallon of 2 percent or whole milk on the stove on medium heat. Juice 4 lemons while you wait for the milk to reach a foaming boil. (Be attentive so it doesnt boil over. If it looks like taking it off the heat wont do it quick enough, try blowing directly on the rising foam. Your breath is much cooler than the boiling milk and should get it back down in the pot quickly.)
2. Add the lemon juice, stirring briefly, and then allow the milk to boil for another few seconds until the milk curdles. Let the pot sit undisturbed for 5 to 10 minutes while the curd separates from the whey. Line a colander with a cheesecloth and strain. Tie the corners of the cloth together, squeeze out the excess liquid, the more you squeeze the firmer the paneer. or Hang it above the sink for about an hour while it drains (youll get about 1 cup of paneer).
Shape the paneer, still in the cheese cloth, into a block, wrapping it tightly with the cloth. By putting a cutting board or something heavy and flat on top of the paneer, you can force out more moisture, and make it into a firmer block, suitable for slicing and frying. To get a more rectangular shape, tie a knot and place the cheese cloth bundle in a box without closing it. Place something heavy like a pile of books or a brick on the cheese cloth to press down and give the cheese the box's shape. The longer you press the cheese, the firmer it gets. Not all Indian dishes requires cheese to be made into solid blocks. Stuffed Paneer Naans for example require cheese to be loose.
Cover and refrigerate overnight.
A softer version of this cheese can be substituted in some but not all recipes calling for farmer's cheese or ricotta.
You may end up adding more than 15 ml (1 Tbsp) of the acid before the curds separate from the whey.
The more fat content in the milk, the better output. Paneer made from a high fat content milk will be tastier.
If cheese cloth is not available, use a cloth diaper or a clean piece from an old white t-shirt (without printing or silk screening on it) also works well as a substitute for cheese cloth.
Thank you Elaine for that great recipe for Paneer which I love but have never made it so I am very happy to see it here.
So pleased to have this recipe...thank you Elaine.
Thanks so much Elaine. I can't wait to try making my own paneer.
And I just discovered the threads on Indian cooking, and thank everyone who's contributed. I'm "reading back" and finding all kinds of wonderful recipes in a cuisine my family and I love to cook...and eat.
That's so great that you all were wanting to know how to make paneer. It's one of my favorite things in Indian cuisine. I want to try making Malai Kofta balls in sauce One day when I'm energetic, I'm going to try this recipe http://indianfood.about.com/od/vegetarianrecipes/r/malaikofta.htm
I also wanted to mention, it is of a particular pride that I have created my own dry spice mixture which i dry-pan-roast all the whole spices and then ground them to use in almost any Indian dish. Begin by learning how the spices need to be understood to get the flavour you want out of them. I prefer to not share my recipe (Indians aare the same way with their family recipes), but like to give jars of it as gifts. The thing that separates my spice mixture (Garam Masala) from the rest is galangal, fenugreek, mace and freshly ground nutmeg & cinnamon. I like a rich, full almost sweet and nutty flavour. I suggest to anyone who loves Indian cuisine, it's very satisfying to create your own Garam Masala!
I agree Elaine about making your own spice mixture. I make my own curry without using curry powder; I use the various spices in the quantities that I am in the mood for. Almost always there is very little chili in it as I do not like a hot curry.
I have to be lazy on this one. If it depended on me mixing various spices every time I made a curry it would not get done. I use a basic non hot mix (mostly tumeric for the health benefits) and IF I feel inspired I might grab another spice to add to it.