Spicy Beaten Rice Mix

Spicy Beaten Rice Mix (Poha Chivda)

Serves: 4 
Cooking time (approx.): 5 minutes
Style: Indian 

2  tablespoons oil 
1  teaspoon(s) mustard seeds 
1  teaspoon(s) cumin seeds 
2  green chillies chopped fine 
2  dry red chilli(es) broken into bits 
2  tablespoon(s) peanuts 
2  sprig(s) curry leaves 
½  teaspoon(s) asafoetida powder 
½  teaspoon(s) turmeric powder 
4  cups thin variety beaten rice (patla poha) 
salt and sugar to taste 
grated coconut and sugar for garnish 

1. Heat the oil in a pan. Toss in the mustard and cumin seeds. Let them crackle. Add the green chillies, red chilly pieces and the peanuts. Fry on medium / low level for about 2  minute(s) ot till the peanuts are aromatic. Drop in the curry leaves, asafoetida and the turmeric powder. Fry briefly.
2. Stir in the beaten rice and toss on medium level for about 3  minutes or till it is well coated with the oil and spices. Sprinkle salt and sugar to taste and toss to mix on high level briefly till well heated through. Remove from heat. Let cool and store in an airtight jar.

TIP:

• Chillies can be increased or decreased as desired.
• It is better to prepare this dish in a bigger quantity and store for days oe even a month or two in airtight jars to retain the crispiness. Enjoy as and when required.

Savory Gramflour Cakes

Savory Gramflour Cakes (Khaman Dhokla)

Serves: 4 
Cooking time (approx.): 11 minutes
Style: Gujarati 

2  cup(s) Bengalgram flour (besan) 
1  cup(s) yoghurt beaten till smooth 
1  cup(s) warm water 
salt to taste 
1  teaspoon(s) green chilly paste 
1  teaspoon(s) ginger paste 
½  teaspoon(s) turmeric powder 
1  teaspoon(s) oil 
1  teaspoon(s) soda bi-carbonate 
1  tablespoon(s) lemon juice 
2  tablespoons oil for seasoning 
1  teaspoon(s) each of mustard and sesame seeds 
grated coconut and finely chopped coriander leaves to garnish 

1. Place the gramflour in a bowl. Mix in the beaten yoghurt and warm water. Keep mixing well so that no lumps remain and the batter is smooth. Mix in salt to taste and keep aside for about 4 hours to ferment.
2. Once fermented, mix in the green chilly paste, ginger paste and turmeric powder. Adjust the seasoning as per taste. Boil water in the steamer. Grease a metal dish (thali) or something like a cake mould.
3. In a small bowl mix the oil, soda-bicarbonate and the lemon juice. Stir it into the gramflour batter and mix. Pour the batter immediately into the greased dish ( do not fill it to the brim as it will rise) and place it in the hot steamer. Steam for about 11  minutes or till done and a toothpick comes out clean when inserted into it. Once it has cooled, cut into squares and place in a serving dish.
4. Heat the oil for seasoning in a pan. Toss in the mustard seeds and fry till they splutter. Add the sesame seeds and fry briefly till they are light brown and aromatic. Pour this over the steamed dhoklas.

TIP:

• Bengalgram flour is also known as chickpea flour
• Green chillies can be increased or decreased as per taste.
• It is very important that all preparations be done and kept ready before the step 3. The ingredients in step 3 have to be mixed in just before placing the batter in the steamer.
• The dhoklas can be steamed in two batches in which case the ingredients to be mixed into the batter in step 3 should be divided into half and mixed into each batch just before steaming.
• A pich of asafoetida powder can be sprinkled into the seasoning in the last step if desired.

Rice and Black Gram Chips

Rice and Black Gram Chips (Nippittu)

Serves: 4 
Style: South Indian Vegetarian (Karnataka) 

2  cup(s) rice 
4  tablespoons split husked black gram (urad dal) 
2  tablespoon(s) butter 
1  tablespoon(s) cumin seeds 
8  curry leaves 
1  tablespoon(s) cashewnut pieces 
1  tablespoon(s) peanuts split 
2  tablespoon(s) grated coconut 
salt to taste 
water enough to make a soft dough 
oil for deep frying 

1. Wash the rice and spread it on a piece of cloth. Wait till it dries completely. Dry grind it to a fine powder. Dry roast the split husked black gram on low flame stirring continuously till it is medium brown in color and gives a good roasted aroma. Cool and dry grind to a fine powder.
2. Mix the rice flour, split husked black gram flour, cumin seeds, curry leaves, cashewnut bits, peanuts, grated coconut, butter and salt well. Add water little at a time to prepare a soft and elastic dough. Knead well. Make small portions of the dough and flatten each portion with the hand. Press evenly to make a round shape of the size of a potato chip. Prepare such chips with the entire dough and make batches.
3. Heat the oil to a smoking point for deep frying in a pan. Drop in the first batch of chips carefully in the oil. Reduce the heat and fry on a low flame stirring continuously till the chips turn crisp and golden brown in color. Drain on a paper towel. Repeat the procedure for the rest of the batches. Let it cool. The crispy chips (Nippittu) can now be stored in an air tight container and enjoyed when you wish even over a week's time.

Crispy Rice Loops

Crispy Rice Loops (Kodbale)

Serves: 4 
Style: South Indian Vegetarian (Karnataka) 

2  cup(s) rice 
4  tablespoons butter 
milk as required to make a soft dough 
salt to taste 
oil for deep frying 

1. Wash the rice and spread it on a piece of cloth. Wait till it dries completely. Dry grind it to a fine powder.
2. Mix the rice flour, butter and salt well. Add milk little at a time to prepare a soft dough. Knead well. Take small portions of the dough and roll them with the palms into thin elongated string-like shapes just over 2" long. Now, let both the ends meet to form oval loops. Join both ends and press well so that they don't open up while frying. Prepare such loops with the entire dough and make batches.
3. Heat the oil to a smoking point for deep frying in a pan. Drop in the first batch of loops carefully in the oil. Reduce the heat and fry on a low flame stirring continuously till the loops turn crisp and golden brown in color. Drain on a paper towel. Repeat the procedure for the rest of the batches. Let it cool. The crispy loops can now be stored in an air tight container and enjoyed when you wish even over a week's time.

Punjabi Samosa

Serves: 4 
Cooking time (approx.): 20 minutes + to deep fry
Style: Indian Vegetarian 

For the samosa stuffing:  ½  cup(s) shelled green peas  2  tablespoon(s) oil  1  teaspoon(s) cumin seeds  2  green chillies chopped fine  1  teaspoon(s) finely chopped ginger  2  large potato(es) peeled and cubed  ½  teaspoon(s) red chilli powder  salt to taste  ½  teaspoon(s) dry mango powder (amchoor) or lemon juice  ½  teaspoon(s) garam masala (hot spice mix)  2  tablespoons chopped coriander leaves

For the samosa pastry shell:  1  cup(s) plain flour (maida)  ½  teaspoon(s) baking soda  ½  teaspoon(s) baking powder  ½  teaspoon(s) carom seeds (optional)  3  tablespoons ghee (clarified butter) / oil  salt to taste  water as required for kneading  oil to deep fry

1. Cook the peas in boiling salted water for about 10  minute(s) or till soft. Refresh in cold water and drain well.
2. Heat the oil in a pan. Toss in the cumin seeds and let them crackle. Add the green chillies and ginger. Fry briefly. Add the potato cubes and mix well. Add the red chilli powder, salt, dry mango powder and garam masala powder. Toss well. Sprinkle some water. Cover and cook on low-medium heat for about 10  minutes or till the potatoes are cooked. Mix in the cooked green peas and put off the heat. Let cool. Mix in the coriander leaves.
3. To make the samosa pastry shell, sieve together the plain flour, baking soda, baking powder and salt. Mix in the carom seeds and ghee / oil. Add water little by little whilst mixing with fingers to make a stiff dough, the consistency of a shortcrust pastry. Keep covered with a damp cloth for about 15 minutes.
4. Divide the dough into 16 equal balls. Apply a little dry flour to each ball when rolling into a circle of 4" diameter. Cut each circle into two and lightly dampen the edges of each semicircle with water. Shape each semicircle onto a cone by pressing the cut edges together. Place a spoonful of the potato-pea filling into the cone and seal the edges well (apply some water on the edges if they do not seal well). Repeat this procedure with the rest of the balls. Deep fry in medium-hot oil in batches on medium flame till crisp and golden brown. Remove onto a paper towel.

TIPS:

• To save on time, potatoes can be pressure cooked and then cubed and tossed in spices.
• Carom seeds are also called as omum, caraway seeds, thyme seeds and ajwain.
• Chillies can be increased or decreased as desired.
• The samosa pastry shell can be made with plain flour without the baking soda and baking powder.
• Self raising flour can be used instead of plain flour, in which case omit the baking soda and baking powder.

Batata Vada

Deep Fried Potato Dumplings (Batata Vada)

Serves: 4 
Cooking time (approx.): 16 minutes + to deep fry
Style: Indian Vegetarian 

1  tablespoon(s) oil  4  green chillies chopped fine  4  flakes of garlic crushed well  4  large potatoes  ½  teaspoon(s) turmeric powder  salt to taste  4  tablespoons chopped coriander leaves

For the batter:  2  cup(s) bengal gram flour (chickpea flour or besan)  1  teaspoon(s) red chilli powder  a pinch of soda bi-carbonate and asafoetida powder  salt to taste  oil to deep fry

1. Cook the potatoes in a large pot of water for about 10  minute(s) or till done. Cool, peel and cube them.
2. Heat the oil in a pan. Add the green chillies and crushed garlic. Fry on medium heat for about 2  minute(s) or just till the raw smell of the garlic is gone. The garlic should remain white in color.
3. Add the potato cubes, half the turmeric powder and salt to taste. Mix well whilst mashing half of the potatoes with the back of the ladle on medium heat for about 4  minutes. Put off the flame and let cool. Mix in the coriander leaves. Make lemon-sized balls.
4. To make the batter, mix together the gramflour, red chilli powder, remaining turmeric powder, soda bicarbonate, asafoetida powder and salt to taste with water just enough to make a thick batter. Dip each ball in the batter and deep fry in hot oil in batches on medium flame till light golden brown in color. Remove onto a paper towel.

TIPS:

• Potatoes can be pressure cooked to save on time.
• Chillies can be increased or decreased as desired.

Potato and Corn Cake

Potato and Corn Cake (Aloo Makai Tikki)

Serves: 4 
Cooking time (approx.): 15 minutes
Style: Indian Vegetarian 

4  medium potatoes parboiled 
1  cup(s) cooked corn 
1  onion(s) chopped 
1  tablespoon(s) grated cheese 
2  green chilli(es) chopped fine 
1  tablespoon(s) chopped coriander leaves 
1  teaspoon(s) lemon juice 
1  teaspoon(s) fresh cream 
1  tablespoon(s) butter 
salt and pepper to taste 

1. Grate the parboiled potatoes along with the skin. Keep aside. Heat the butter in a pan till hot. Add the chopped onion(s) and saute on medium heat for about 2  minute(s)
2. Add the grated potatoes, cooked corn, salt, pepper, lemon juice, fresh cream, chopped green chilli(es) and coriander leaves. Mix well. Spread this mixture evenly in the pan. Sprinkle the grated cheese on top and keep on low heat for 6  minutes.
3. Lift the cake in one piece and turn it upside down. Keep again on low heat for 6  minutes till it is crisp and brown. Cut into squares before serving.

Steamed Spinach Dumplings

Steamed Spinach Dumplings (Palak Vada)

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

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

1. Combine all the ingredients in a bowl. Mix well and knead into a soft dough using water.
2. Divide the dough into portions and make a thin long roll with each portion.
3. Steam for about 20  minutes. Cool and cut into slices.

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

Vegetable Cutlets

Mixed Vegetable Patties (Vegetable Cutlets)

2  tablespoon(s) oil 
4  onions finely chopped 
2  cup(s) mixed vegetables (cauliflower, beans,carrots) chopped fine 
½  cup(s) green peas parboiled 
2  big potato(es) boiled and chopped fine 
2  small beetroot(s) boiled and chopped fine 
salt to taste 
1  tablespoon(s) lemon juice 
2  tablespoon(s) chopped fresh coriander leaves 
oil for shallow frying

Serves: 4  Cooking time (approx.): 0 minutes Style: North Indian Vegetarian
Grind to a paste:  2  tablespoon(s) grated coconut  4  green chilli(es) finely chopped  1  small onion(s) chopped  4  flakes garlic(s) chopped  1  teaspoon(s) ginger chopped  2  clove(s)  1&"; piece of cinnamon  2  tablespoon(s) coriander leaves chopped  salt to taste

1. Heat the oil in a pan and fry the onions on medium heat for about 3  minutes or till they become transparent. Add the ground paste and fry for about 2 minutes or till aromatic and the raw smell has gone.
2. Mix in the chopped mixed vegetables and green peas. Stir-fry on high heat briefly till the vegatables are well coated with the paste. Cover and cook on low heat whilst stirring at intervals for about 4  minutes or till they are half cooked.
3. Add the boiled potato and beetroot. Sprinkle salt to taste and mix well. Cover and cook on low heat whilst stirring for about 4  minutes. Let cool. Stir in the lemon juice and chopped fresh coriander leaves. Shape the mixture into patties.
4. Heat a griddle and grease it with oil. Place 4-5 patties on the griddle and fry on each side (drizzle some oil while flipping the patties) till both the sides are golden brown. Fry the remaining patties in the same way.

TIPS:

• Beetroot makes the patties very colorful and is nutritious too!
• Chillies can be increased or decreased as desired.

Deep Fried Mixed

Deep Fried Mixed Vegetable Dumplings (Vegetable Bonda)

Serves: 4 
Cooking time (approx.): 7 minutes + to deep fry
Style: Indian Vegetarian 

1  tablespoon(s) oil  1  teaspoon(s) cumin seeds  2  teaspoon(s) grated ginger  2  teaspoon(s) grated garlic  4  green chillies chopped fine  1  onion(s) chopped fine  4  cups mixed vegetables (carrots, beans, peas, potatoes, cauliflower, beetroot) steamed  ½  teaspoon(s) turmeric powder  salt to taste  4  tablespoons chopped coriander leaves  1  tablespoon(s) lemon juice

For the batter:  2  cup(s) bengal gram flour (chickpea flour or besan)  ½  cup(s) rice flour  ½  teaspoon(s) red chilli powder  a pinch of soda bi-carbonate and asafoetida powder  salt to taste  oil to deep fry

1. Heat the oil in a pan. Add the cumin seeds and let them crackle. Add the ginger, garlic, green chillies and onions. Fry on low-medium heat for about 2  minutes or till the onions are transparent.
2. Add the steamed vegetables, half the turmeric powder and salt to taste. Mix well whilst mashing with the back of the ladle on medium heat for about 5  minutes. Put off the flame and let cool. Mix in the coriander leaves and lemon juice. Make lemon-sized balls.
3. To make the batter, mix together the gramflour, rice flour, red chilli powder, remaining turmeric powder, soda bicarbonate, asafoetida powder and salt to taste with water just enough to make a thick batter. Dip each ball in the batter and deep fry in hot oil in batches on medium flame till light golden brown in color. Remove onto a paper towel.

TIP:

• Chillies can be increased or decreased as desired.

Crispy Cheese Rolls

Crispy Cheese Rolls (Cheese Kurkure)

Serves: 4 
Style: Indian Vegetarian 

2  tablespoon(s) grated cheese 
½  cup(s) milk 
2  small onion(s) finely chopped 
2  green chilli(es) chopped fine 
1  teaspoon(s) ginger finely chopped 
8  bread slices 
1  tablespoon(s) finely chopped coriander leaves 
oil for deep frying 
salt to taste 

1. Mix the milk, grated cheese, chopped onions, green chilli(es), ginger, coriander leaves and salt in a bowl.
2. Spoon the mixture on to each bread slice and roll it tight.
3. Heat the oil for deep frying on high flame. Drop in the rolls slowly. Reduce the heat and fry on medium flame stirring frequently till the rolls are crisp and light brown in color. Drain on a paper towel.

Cottage Cheese Cutlet

Cottage Cheese Cutlets (Paneer Tikkis)

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

300  grams (about 12  oz.) cottage cheese crumbled 
2  big potato(es) boiled and mashed 
2  big slice(s) bread 
1  onion(s) finely chopped 
2  green chilli(es) finely chopped 
2  tablespoon(s) cornflour 
2  tablespoon(s) coriander leaves finely chopped 
oil for shallow frying, salt and pepper to taste 

1. Place the bread slice(s) in water just enough to soak them for about a minute. Squeeze gently between palms of hand and discard excess water. Tear into small pieces and keep aside.
2. Mix the cottage cheese, potato(es), onion(s), green chilli(es), cornflour, chopped coriander leaves, bread pieces,salt and pepper. Shape the mixture into patties.
3. Spread 1 teaspoon of oil on a griddle and heat on medium level for about 2 minutes. Reduce heat to low. Place 4-5 patties on the griddle and fry for 3  minutes on each side or till both the sides are golden brown. Fry the remaining patties in the same way.

MURG CHICKEN

MURG CHICKEN

Ingredients : - 500 grams chicken, ½ tablespoon green chilly paste, 1 tablespoon ginger garlic paste, ¼ teaspoon vinegar, 2 tablespoon ghee (clarified butter) and salt to taste.

Preparation time : - 25 minutes     Serves : - 2

HOW TO PREPARE : - Take the chicken and cut it into small pieces. Then make slits on all side. Take a big bowl and put the chicken in it and put the green chilly paste, ginger garlic paste, vinegar and mix it up well and let it marinate for three hours. Now take a frying pan and add the ghee and bring to heat. When its nice and hot add the chicken and sauté for five minutes or till the chicken turns golden brown. Now add a little water and salt and cook in a covered pan. Simmer and cook till the water evaporates and the fat is visible. The fat will be enough for you to fry the chicken in for a while. Keep turning them over for the chicken to be cooked on all sides. It will become crisp on the outside. Then remove from flame and garnish with potato cubes and boiled vegetable cubes.

CHICKEN CHETTINADU

CHICKEN CHETTINADU

Ingredients : - 500 grams chicken, 1 onion, 1 large tomato, ½ teaspoon turmeric, ½ teaspoon red chilly powder, 1 teaspoon lemon juice, few curry leaves, 1 teaspoon khus khus (poppy seeds), 3 red chillies, ½ teaspoon cumin seeds, ½ teaspoon coriander seeds, ½ teaspoon fennel seeds, ½ inch cinnamon, 2 cloves, 1 cardamom, 1 teaspoon ginger garlic paste, 1 tablespoon oil and salt to taste.

Preparation time : - 30 minutes     Serves : - 2

HOW TO PREPARE : - Take a small pan and pour a little oil. When the oil is really hot add the poppy seeds, cumin seeds, fennel seeds, coriander seeds, cloves, cardamom, cinnamon, red chillies and sauté briefly. Now in a blender put the ginger garlic paste and add the fried ingredients. Blend it to make a fine paste. Now peel the onion and finely chop it. Next wash the tomatoes and chop them too. Take a frying pan and heat the oil. Then add the onions and sauté till its golden brown. Then put in the curry leaves, the paste we just made, turmeric, red chilly powder and fry for a while. Then add the tomatoes and sauté till the oil begins to leave the edges of the pan. Add the chicken and cook well on a medium flame. After about five minutes add 1 cup water, lemon juice and salt to taste. Stir well, cover, simmer and cook for 20 minutes. When the chicken is tender remove from flame. Garnish with coriander leaves and serve.

BUTTER CHICKEN

BUTTER CHICKEN

Ingredients : 500 grams chicken boneless, 1 tablespoon ginger garlic paste, 2 big tomatoes, 1 big onion, 1 teaspoon finely chopped ginger and green chillies, 1 teaspoon cumin powder, 1 teaspoon red chilly powder, 1 teaspoon coriander powder, ½ tablespoon lemon juice, ½ tablespoon yoghurt, 2 tablespoons butter, 1 tablespoon fresh cream, salt and sugar to taste.

Preparation time : - 45 minutes     Serves : - 2

HOW TO PREPARE : - Cut the chicken into small pieces and make slits on all sides of each piece. Now add the curd, ginger garlic paste, ½ teaspoon coriander powder, ½ teaspoon cumin powder and ½ teaspoon red chilly powder, lemon juice and onion paste. Mix it all up together and let it marinate overnight for best results. Now take a frying pan and put in half the butter and add the chicken with the entire paste and sauté it. Then cover it with a lid and cook for 25 minutes or till the chicken is done. After the water evaporates there will be enough fat given out by the chicken. Fry the chicken in that fat for another five minutes. Remove from flame and set it aside. Now take another pan and put the remaining butter and bring to heat. Then add the red chilly powder, cumin powder, coriander powder and sauté briefly. Then put in the chopped tomatoes, sugar and salt to taste and cook for another five minutes. Then add the chicken, ginger and green chillies. Mix it well and simmer and cook for ten minutes. Garnish with butter flakes, fresh cream and coriander and serve.

CHICKEN FRY

CHICKEN FRY

Ingredients: - 6 chicken drumsticks, 1 tablespoon ginger garlic paste, 1 teaspoon coriander powder, 1 teaspoon, lemon juice, ½ teaspoon green chilly paste, ½ teaspoon red chilly powder, 1 pinch turmeric, ½ teaspoon garam masala (hot spice mix ), ½ tablespoon ghee, salt and pepper to taste.

Preparation time : - 20 minutes     Serves : - 2

HOW TO PREPARE: - Take the chicken drumsticks and make slits on all sides. Now take a big bowl and put the chicken in it. Now add the turmeric, red chilly powder, green chilly paste, garam masala, coriander powder, ginger garlic paste, lemon juice, salt and pepper to taste and ghee. Now blend it all together nicely and let it marinate for 3 hours. Then take a frying pan and pour oil for deep frying, bring to heat. Then fry three pieces at a time. Fry till it turns a dark brown colour. Keep turning the pieces over so that it gets cooked evenly. Remove from flame and pat dry the extra oil with some paper towels. Sprinkle the lemon juice and serve hot