Recipes

FRIED BANANA FRITTERS

INGREDIENTS: 2 cups mash very ripe bananas
1 -2 cup plain flour
1⁄2 teaspoon bicarbonate of soda
1⁄2-1 cup sugar
1⁄2-1 teaspoon salt
1 -2 cup water
oil (for deep frying)

DIRECTIONS:

Mix all ingredients and stir with the spoon or your fingers until the mixture becomes slightly thicker than a cake batter.
Heat oil in deep frying pan over medium flame. Using right hand finger tip, scoop about 1 tbs banana mixture into hot oil (Do it slowly and gently). Try to make it as rounded as possible.
Fry for 2 to 3 minutes before stir. Cook for another 3 to 5 minutes or until the colour turn slightly dark.
Serve hot with a cup of tea of coffee.

BABY CORN MANCHURIAN

INGREDIENTS: 15-16 baby corn, each cut diagonally into two
1 1/2 tbsps maida/all-purpose flour
1 tbsp cornflour
1 tsp rice flour (optional)
1 tsp ginger-garlic-green chilli paste
few tbsps water
salt to taste

FOR SAUCE: 1/4 cup spring onions, finely chopped
1 capsicum, finely sliced
1/2 tbsp finely minced garlic
1/2 tsp finely minced ginger
1-2 finely chopped green chillis
1/2 tsp red chilli pwd (preferably Kashmiri)
1 tsp soya sauce
1 tsp chilli sauce
1 1/2 tsps vinegar
2 tbsps tomato sauce
1/2 tsp brown sugar (optional)
salt as required
1 1/2 tbsps sesame oil
1 tbsp finely chopped coriander leaves

DIRECTIONS:

Heat oil for deep frying in a heavy bottomed vessel.
In a bowl, combine maida, cornflour, rice flour, salt, ginger-garlic-green chilli paste and water to make a thick paste. Dip the washed and drained baby corns into the batter such that its well coated. Place each piece that is well coated with the batter into the hot oil. Reduce flame and deep fry till the baby corn is almost cooked.
Increase the flame towards the end of the cooking process and fry the baby corn till it turns golden brown. Remove onto absorbent paper and keep aside.
Heat oil in a large wok and once the oil is piping hot, add the chopped garlic and stir fry for a few seconds. Add the green chillis and ginger and stir fry on high for a few seconds.
Add the whites of spring onions and stir fry on high for 3-4 mts, constantly tossing them. Add the sliced capsicum and stir fry for another 3 mts. They should retain their crunch.
Reduce to medium heat and add the brown sugar, soya sauce, tomato ketchup, chilli sauce and vinegar. Combine well and cook for 2 mts. Add 3 tbsps of water and cook for 2 mts.
Add the deep fried baby corn and combine. Toss on high flame for 1-2 mts. Turn off heat. Garnish with the chopped spring onion greens and coriander leaves

CRUNCHY PANEER ROLL

INGREDIENTS: 1 cup grated paneer (cottage cheese)
1/4 cup boiled , peeled and mashed potatoes
1/4 cup grated processed cheese
2 tsp ginger-green chilli paste
a pinch of turmeric powder (haldi)
1 tsp coriander-cumin seeds (dhania-jeera) powder
1 tsp chilli powder
1 tsp dried mango powder (amchur)
1/2 tsp garam masala
salt to taste
1/2 cup plain flour (maida)
coarsely crushed vermicelli for rolling
oil for deep-frying

FOR SERVING Chilli sauce
Tomato ketchup

DIRECTIONS:

Mix all ingredients and stir with the spoon or your fingers until the mixture becomes slightly thicker than a cake batter.
Heat oil in deep frying pan over medium flame. Using right hand finger tip, scoop about 1 tbs banana mixture into hot oil (Do it slowly and gently). Try to make it as rounded as possible.
Fry for 2 to 3 minutes before stir. Cook for another 3 to 5 minutes or until the colour turn slightly dark.
Serve hot with a cup of tea of coffee.

CHEESE FRIES WITH BARBECUE SAUCE

INGREDIENTS: 4 large potatoes
peanut oil or vegetable oil
1 cup grated cheddar cheese
1⁄4 cup mesquite barbecue sauce (good quality)
1⁄4 cup mayonnaise

DIRECTIONS:

Heat approximately 3 or 4 inches of oil in a deep fat fryer to 370 degrees F.
While the oil is heating, peel potatoes and cut into strips using a French fry cutter.
Place potato strips in ice water to remove excess starch.
Completely dry potato strips using paper towels.
Divide potatoes into two batches.
Fry each batch in hot oil until golden brown; approximately 5 to 6 minutes/batch.
While the French fries are cooking, make the Ultimate Dipping Sauce by pouring the mayonnaise on one side of a small serving bowl and the BBQ sauce on the other side of the serving bowl. DO NOT mix the mayonnaise and the BBQ sauce; mixing it with the French fries is part of the experience.
Remove cooked fries with a slotted spoon and place on paper towel to remove excess oil.
Remove paper towel from plate.
Sprinkle grated cheddar cheese on piping hot French fries.
Serve immediately, but allow the cheese to melt before serving. You may want to place under the broiler for a minute - just until the cheese melts; DO NOTlet the cheese bubble and crust over!
Dip the cheese fries into the Ultimate Dipping Sauce making sure you get a little bit of mayonnaise and a little bit of the hickory flavoured BBQ sauce.

SHAKARKAND CHAAT

INGREDIENTS: 3 cups Sweet Potato (boiled, peeled and cubed)
1 tsp Chaat Masala
1/4 tsp Cumin Powder (optional)
1 small Lemon
Red Chilli Powder as needed
Salt to taste

DIRECTIONS:

Boil, peel and chop the sweet potatoes into cubes.
Add chat masala, red chilli powder, salt and lemon juice to the sweet potato.
Mix everything until well combined.
Serve as a snack.

CRISPY CORN KABAB

INGREDIENTS: 1/2 cup sweet corn kernels (makai ke dane)
1/4 cup finely chopped capsicum
2 finely chopped green chillies
3 tsp rice flour (chawal ka atta)
salt to taste

FOR SERVING: Green chutney

DIRECTIONS:

Blend the corn in a mixer, without using any water, to get a coarse paste.
Combine the corn, capsicum, green chillies, rice flour and salt and mix well.
Divide the mixture into 7 equal portions and shape each portion into a flat round kebabs.
Heat the oil in a kadhai and deep fry the kebabs till they turn golden brown and crisp form all the sides.
Drain on an absorbent paper.
Serve hot with green chutney.

FRIED IDLI WITH DIP

INGREDIENTS: 10 leftover idlis , cut into long strips
oil for deep-frying
1/4 cups whisked thick curds (dahi)
1/2 cup grated carrot
1 tsp finely chopped green chillies
2 tbsp finely chopped capsicum
2 tbsp finely chopped onions
2 tbsp fresh cream
2 tbsp grated processed cheese
2 tbsp milk
salt to taste

DIRECTIONS:

Heat the oil in a deep kadhai and deep-fry the idli strips, a few at a time, till they turn golden brown in colour from all the sides. Drain on an absorbent paper.Serve immediately with curd dip.

FALAFEL

NGREDIENTS: (FOR THE PITA BREAD) 1 cup whole wheat flour (gehun ka atta)
1 tsp crumbled fresh yeast
1/2 tsp sugar
1 tbsp oil
1/2 tsp salt

FOR THE DRESSING: 6 tbsp curds (dahi)
2 garlic cloves, chopped
1/4 cup chopped spring onion greens
a pinch of sugar
salt to taste

FOR THE PATTIES: 1 cup kabuli chana (white chick peas), soaked overnight and drained
1/2 tsp chopped green chillies
1/2 cup chopped mint leaves (phudina)
1/2 tsp grated garlic
1/2 cup grated cabbage
1 cup grated carrot
1/4 cup finely chopped capsicum
1/2 tsp roasted cumin seeds (jeera) powder
salt to taste

OTHER INGREDIENTS: oil for deep-frying
1/2 cup thinly sliced tomatoes
1 cup shredded lettuce

DIRECTIONS: FOR THE PITABREAD

Combine all the ingredients except the oil in a bowl and using enough water, knead into a soft dough until it is smooth and elastic (approx. 5 to 7 minutes).
Add the oil and knead again.
Cover the dough with a wet muslin cloth and allow it to prove till it doubles in volume (approx. 15 to 20 minutes).
Press the dough lightly to remove air and divide into 6 equal parts.
Roll out each portion into circle of 150 mm. (6") in diameter and 4 mm. (1/6") thickness.
Cook on a hot tava (griddle) on each side for a minute or until the bread puffs up.
Remove and keep aside.
Cut each pita bread into 2 halves and keep aside.

DIRECTIONS: FOR THE DRESSING

Blend all the ingredients in a mixer to get a smooth sauce. Keep refrigerated.

DIRECTIONS: FOR THE PATTIES

Combine the kabuli chana, green chillies and mint and blend in mixer to a coarse past without using water.
Add the remaining ingredients and mix well.
Divide the mixture into 12 equal parts and shape them into patties.
Deep-fry the patties in hot oil till golden brown in colour.
Drain on absorbent paper and keep aside.

DIRECTIONS: HOW TO PROCEED

Warm the pita bread halves on a hot (tava) griddle.
Fill each pita bread half with some tomato slices and shredded lettuce, one patty and a spoonful of the dressing on top.
Repeat for the remaining pita bread halves and other ingredients to make 11 more falafels.
Serve immediately.

RASAM

INGREDIENTS: tsp coriander seeds
3 whole dry kashmiri red chillies , broken into pieces
5 to 6 black peppercorns
1 tsp toovar dal
1/2 tsp chana dal
a pinch of cumin seeds
2 tbsp toovar dal
1/2 cup finely chopped tomatoes
1/4 cup tamarind pulp
a pinch of asafoetida
a pinch of turmeric powder
salt to taste
1 tsp oil
1/4 tsp mustard seeds
3 to 4 curry leaves
2 tbsp chopped coriander

DIRECTIONS:

Combine all the ingredients in a broad non-stick pan and sauté on a medium flame for 2 to 3 minutes. Allow to cool completely.
Once cooled, blend in a mixer to a smooth powder. Keep aside.
Combine the toovar dal with 1 cup of water in a pressure cooker and pressure cook for 3 whistles.
With help of a hand blender, blend the dal till smooth, add the prepared rasam powder into it, mix well and keep aside.
Combine the tomatoes, tamarind pulp, turmeric powder, asafoetida, salt and 3 cups of water, mix well and cook on a medium flame for 8 to 10 minutes, while stirring occasionally.
Add the prepared dal-rasam powder mixture, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Keep aside.
For the tempering, heat the oil in a small pan and add the mustard seeds and curry leaves.
When the seeds crackle, add the tempering to the prepared rasam and simmer for 1 minute.
Add the coriander and mix well.
Serve hot.

MASALA PEANUTS

INGREDIENTS: 100 gms peanuts
1 onion, finely chopped
1 tomato
finely chopped4 mint leaves
finely chopped finely chopped coriander
salt to taste
chilli powder to taste
a pinch of chaat masala
1/2 tsp Green Chutney
1/2 tsp lemon juice

DIRECTIONS:

Take the peanuts in a bowl. Add finely chopped onion, tomato, mint leaves, coriander and mix them Add salt, chilli powder, chaat masala, green chutney and mix them. Add a bit of lemon juice and mix well. Garnish with finely chopped coriander and serve.

PANEER SAMOSA

INGREDIENTS: 8 samosa patties (readily available in the market )

FOR THE STUFFING: 1 tbsp oil1/2 tsp cumin seeds
1/4 cup finely chopped onions
1 tsp ginger-green chilli paste
1/4 cup finely chopped capsicum
1 1/2 tsp dried mango powder (amchur)
1 tsp chilli powder
1 cup finely chopped paneer (cottage cheese)
salt to taste
2 tbsp finely chopped coriander
For Serving mint leaves

DIRECTIONS:

For the stuffing Heat the oil in a broad pan and add the cumin seeds. When the seeds crackle, add the onions and ginger-green chilli paste and sauté on a medium flame for 2 minutes.
Add the capsicum, dry mango powder, chilli powder, paneer, salt and coriander, mix well and sauté on a medium flame for another 2 minutes.
Cool completely and divide the stuffing into 8 equal portions. Keep aside.
How to proceed Place a samosa patti on a clean, dry surface and put a portion of the stuffing in one corner of the samosa patti and fold into a triangle.
Apply a little water at the edges and seal it.Repeat with the remaining pattis and stuffing to make 7 more samosas.
Heat the oil in a kadhai and deep-fry the samosas in batches till they turn golden brown in colour from all sides. Drain on absorbent paper. Serve hot with phudina chutney.

MASALA PANIYARAM

Masala paniyaram are also known as kuzhi, appes, appams and paddu. Masala paniyaram recipe are made from left over idli or dosa batter.

INGREDIENTS: 2 cups of fermented idli batter (it has to be thick batter)
1⁄2 inch ginger grated or chopped finely
1 small onion chopped finely
2 green chilies chopped finely
10-12 curry leaves torn with hand or chopped finely
1 t/s garam masala powder (optional)
2 tbsp fresh grated coconut
1⁄2 cup coriander leaves chopped finely
salt to taste

DIRECTIONS:

Mix all the ingredients into the idli batter. Check if salt is required then add accordingly.
Place the paniyaram cookware on medium heat. Add a few drops of oil in each mould. Pour spoonful of the paniyaram batter leaving some space over the top.
Allow to cook for 3-4 mins on medium heat. Once you see them browning from top. Try to check the edges with a wooden skewer or spoon. If it's cooked just turn or rotate them gently and allow the other side to cook.
You could turn again them if you want them to be more crisp. Remove and cover them with a lid so that it stays warm.- Repeat the same with the rest of batter.
Serve the masala paniyaram hot with any chutney of your choice.

BROCCOLI WITH BESAN SABZI

INGREDIENTS: Broccoli – 8 oz, cut into bite sized florets (washed and dried)
Oil – 2 Tbsp, divided
Cumin Seeds – 1/2 tsp
Asafotida – 1/8 tsp
Garlic – 1 Tbsp, finely chopped
Green Chilies – to taste, finely chopped
Salt – to taste
Chickpea Flour (Besan) – 1/2 cup
Turmeric Powder – 1/4 tsp
Cumin Powder – 1/4 tsp
Dry Mango Powder – 1/2 tsp
Garam Masala – 1/4 tsp
Coriander Powder – 1/2 tsp
Red Chili Powder – 1/4 tsp or to taste
Lime or Lemon Juice – to taste for garnishing

DIRECTIONS:

Heat 1 Tbsp Oil in a skillet on medium heat.
Add Cumin Seeds and allow them to sizzle.
Add Asafoetida, Garlic and Green Chilies. Stir for 15 seconds.
Add Broccoli and mix well. Cover and cook for 2-3 minutes. Lightly salt the broccoli and continue to cook covered for another 2-3 minutes.
In a separate bowl, combine Chickpea Flour, Turmeric Powder, Cumin Powder, Dry Mango Powder, Garam Masala, Salt, Coriander Powder and Red Chili Powder.
Add 1 Tbsp Oil and incorporate it well into the flour.
Uncover the broccoli and sprinkle the Chickpea Flour mixture evenly over all of the florets. DO NOT MIX.
Cover and cook for 5 minutes.
Uncover the broccoli and sprinkle a little water (just enough to moisten the chickpea flour lightly). Mix, cover and cook for another 3 minutes.
Garnish with Lime/Lemon Juice and serve hot with chapati or rice and daal.

RINGAN NO OLO

INGREDIENTS: 2 medium sized brinjal
2 medium sized potatoes
2 tbsp oil
1/2 tsp cumin seeds
1/2 cup chopped onions
1 cup chopped tomatoes
1/2 tsp chilli powder
1/4 tsp turmeric powder
2 tsp chopped ginger
1 1/2 tsp chopped green chillies
salt to taste
2 tbsp chopped coriander - for garnishing

DIRECTIONS: (IN PRESSURE COOKER)

Add the baigan and potatoes and cook for 2 whistle.
Remove and peel the skin of baigan and potatoes and keep in a bowl, drain the extra water and mash it thoroughly. Keep aside.
Heat the oil in a fry-pan add the cumin seeds. When the seeds crackle add the onions and saute till the onions turn golden brown in colour. Add the tomatoes, chilli powder, turmeric powder, ginger, green chilies and salt and cook for 5 minutes on high flame.
Add the mashed baigan and potatoes and cook for 2 to 4 minutes on a medium flame. Serve hot and garnish with coriander.

MAWA GUNJIYA

INGREDIENTS: For The Kachoris
1 cup plain flour (maida)
1 tbsp melted ghee
a pinch of salt To Be Mixed Into AFilling
1 cup crumbled mawa
2 tbsp almond slivers
2 tbsp pistachio slivers
1 tsp cardamom powder
2 tbsp raisins
2 tbsp sugar
2 cups sugar
a few saffron strands
ghee for deep-frying

DIRECTIONS: (IN PRESSURE COOKER)

For the kachoris Combine all the ingredients and knead into a firm dough using enough water.
Cover the dough with a lid and keep aside for 10 minutes. Divide the filling into 12 equal portions.
Roll out a portion of the dough into a 100 mm. (4") diameter circle without using any flour for rolling. Place a portion of the filling in the centre.
Fold it over to make a semi-circle.Seal the ends completely using a little water.
Twist the edges of the kachori. Repeat for the remaining dough circles and filling to make 11 more kachoris.
Heat the ghee in a deep non-stick kadhai and deep-fry, a few kachoris at a time on a slow flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper and keep aside to cool.
For the sugar syrupCombine the sugar and 1 cup of water in a deep non-stick pan and cook on a medium flame for 6 to 8 minutes, while stirring occasionally.
Add the saffron and mix well. Keep aside. How to proceed Just before serving, dip the kachoris, a few at a time, in the sugar syrup and serve immediately.