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Mouth-watering
recipes from India ---Compiled by Maharaj
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'The first volume of recipes was published in 62 AD by the Roman Apicius. Titled De Re Coquinasia, it described the feasts enjoyed by Emperor Claudius' ........................................................................................................................ |
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SWEETS : Atta
ka Halwa Ingredients 1
cup atta Method Mix
sugar and water till sugar melts and keep aside. Heat oil, fry
elaichi and then add atta and go on stirring on a slow fire for 45
minutes to one hour till the colour changes. Then add water and
sugar. Keep stirring till it leaves the sides of the vessel.
Sprinkle almonds or cashews and serve. Mysore Pak ........by Smitha Iyer Ingredients 1 cup
Besan Method 1) Dissolve sugar in a cup of water to form a syrup. BEVERAGES : Summer
Coolers Ingredients Cold Milk
160ml Method Make a coffee decoction with the water and coffee powder cool. Blend the milk chocolate powder and ice cream and pour into a glass. Gently pour the coffee decoction over this mixture to form 8 separate layer. .Sprinkle the grated chocolate on top and serve cold. Split personality (One Serving) Ingredients Mango Juice/mango
Nectar
120 ml Method Blend the mango juice and ice cream together. Pour into a glass. Whisk the khus syrup and water. Spoon gently over the mango juice and icecream mixture.For a twist the glass can be rimmed with lemon juice and salt. Strawberry crush (One Serving) Ingredients Soda 130ml Method Pour the strawberry crush (available as strawberry crush in the market) into a glass. Top with lime juice and pour in the soda gently, add the salt only if required.
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Lemon ginger Sherbet (juice) .....by Yasmin Ingredients 1 kg
lemon Method 1) Boil water
with sugar. Leech Sherbet Ingredients 1 l leech
juice Method 1) Boil water
and sugar to form a syrup. Badam ka Sherbet (Almond juice) Ingredients 100 gm badam
(Gulbandi badam), Method 1) Soak badam in water and keep it overnight. SNACKS: Pakwan Ingredients ½ cup atta Method Mix
atta, maida, salt, oil and ajwain. Mix well and knead with water
into a stiff dough. Then roll out into a chapatti. Make a hole in
center and roll it towards the outer of the chapatti and turn it
like a snail. Then roll it into a thin chapatti. Deep fry in hot
oil till golden brown and serve hot with channa dal and pickle. Cheese
Rolls Ingredients
(for Dough) ½ cup atta Filling ½ cup cheese cut in cubes Method Sieve American flour and atta. Put in a thali, add cheese, butter and
salt and lightly mix it with your fingers till it looks like bread
crumbs and then add ice
cold water and make a dough.
Then take small portions of the dough, make chapattis and
put in the filling, roll it like a spring roll and stick the sides
with atta and water paste. Chill the rolls for 10 minutes and then
deep fry. Serve with tomato ketchup or green chutney. Filling Heat oil, fry onion then add garlic and stir fry. Add cheese cubes and
cook when the cubes start to melt, add potato (boiled and diced),
jeera powder, salt, green chilli paste and vinegar. Stir fry for a
few minutes. Cool and fill the rolls. Cocktail
Pizza Ingredients ½ cup atta Any filling can be used Method Mix the atta and the American flour and set aside. In warm water, mix yeast and sugar. Cover and keep in a warm place till it ferments. Mix it with the flour and make a dough. Cover and keep till it rises. Then make small cocktail chapattis. Place it on a baking tray and lightly bake. Then add pizza sauce, cheese, mushrooms, onions and capsicums. Top it with cheese and bake for 10 minutes. Serve hot. VEGETARIAN
:
Method
Method
1
packet egg noodles 6 tbsp groundnut oil 1/2 tsp each, chopped ginger and
garlic 225 gms Chinese cabbage, sliced very thin 125 gms each washed and
well-drained bean sprouts, carrots and celery julienned 8 spring onions,
cut into 4 inch pieces 1 can bamboo shoots, sliced 150 ml vegetable
stock 2 tbsp each light soy sauce, cornstarch.
Method
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SALADS : Vegetable
mixed salad (grated): Ingredients Carrot,
cabbage, beetroot, mooli, tomato, coriander leaves, green chillies,
lemon. Method Grate
carrot, beetroot, cabbage, mooli. Oriental
Caesar’s Salad Ingredients
Cooked
flat noodles Method Heat
oil in a pan add the sliced vegetables and stir on medium heat. Sprinkle
some water and cook till soft. Add the garlic, salt, chilly and
noodles and stir till well mixed. Sprinkle the chopped mint, lime
juice, sugar
and toss. Serve hot. Garnish with mint leaves. ................................................................................................................. |
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DESSERTS : Fruity Delight Ingredients 1 tin (400 gms ) pineapple chunks 1 Kiwi fruit, peeled and sliced 2 green apples, cored and cubed 2 pears, cored and cubed 2 oranges, peeled and segmented 1 small punnet gooseberries 200 gms strawberries, sliced 1 bunch mint, chopped Syrup : 3 tbsp lemon juice 6 cardamom pods, roasted and crushed 4 cloves 2 cinnamon sticks. Method Drain pineapple and reserve
the syrup. Toss all fruits together in a large serving bowl. Stir
in the mint, then refrigerate. Syrup : Heat the reserved pineapple
syrup in a small saucepan. Add lemon juice, cardamom, cloves, and
cinnamon sticks and bring to the boil. Reduce heat and allow to
simmer for 5 minutes. Set aside to cool. Once the syrup is cool,
pour over the fruit salad through a sieve and mix gently. Set aside
in the fridge until ready to serve. ............................................................................................................... Maharashtra
Special recipes
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Mail Box |
½
ltr Milk
1 ½ tbsp Cornflour
1 ½ tbsp GMS powder
1/8 tsp Elginate powder
½
cup cream
10
tbsp Sugar
¼ tsp Vanilla
essence
Method
Take ½ ltr milk in a vessel and divide it into two parts in another vessel. In any one vessel containing milk, mix GMS powder, Elginate powder, cornflour and sugar.
Take another vessel containing plain milk and heat it till the milk boils.
Then mix the other milk containing mixture into the heated milk. Keep stirring, till the milk boils, repeat the process thrice. Remove the milk from heat and keep on stirring till it cools down. Then store the milk in a plastic air-tight box and freeze it for at least 12 hrs.
After 12 hrs remove it from freezer and add cream and essence and churn it. Then freeze it again till the ice cream is ready to eat.
Pineapple
Ice Cream
Ingredients
Add
¼ tsp pineapple essence
¼
tsp lemon yellow colour
(Remaining
process as above)
Italy's famous ice-cream, actually arrived from China. Marco Polo brought an Oriental 'milk ice' recipe back-- the Italians just replaced milk with cream.
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DOSAS:
Mix Vegetable Dosa
Ingredients
| Rice | -1 cup |
| Chana Da | -1 cup |
| Moong Dal | -1 cup |
| Urad Dal | -1 cup |
| Carrot | -1/2 cup |
| Cabbage | -1/2 cup |
| Onion | -2 nos. |
| Coriander Leaves | -1/4 bunch |
| Green Chilli | - 5 nos |
| Ginger | -1 inch |
| Garlic | -10 cloves |
Method
Soak rice, and all dals together for 4 hours. Grind it with green chilli, ginger and garlic.
Stuffing
Mix grated carrot, chopped onion and coriander well. Add beet as per your preference.
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CAKES:
Light Fruit X-Mas Cake
Ingredients
| Flour | 1-1/4cup |
| Baking Powder | 1 cup |
| Mixed Spices | 1tsp |
| Ghee | 1/2 cup |
| Br. Sugar | 1/2 cup |
| Powder Sugar | 1/2 cup |
| Salt | 1/2 tsp. |
| Vanilla essence | 3/4 tsp. |
| Eggs | 2 large |
| Mixed peels | |
| Black raisins | 1cup |
| Candid cherries | |
| Chopped Walnuts | |
| Caramel | 1 tbsp |
Method
Sieve together dry ingredients. Cream butter sugar. Add eggs little at a time. Add essence. Mix some dry flour to dry fruits. Blend fruits in cream mixture. Add 1/2 tsp gel and caramel. Fold in dry ingredients in three parts followed by 2 tbsp water or caramel. Mix thoroughly but lightly. Turn into well greased and floured pan which has been lined with greased heavy paper. Bake at 200 deg. F for 1/2 hour. Place a pan of water on the lower rack of the oven during baking.
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Cuisine Of Andhra Pradesh:
The cuisine of Andhra Pradesh is reputedly the spiciest and hottest of all Indian cuisine. The cuisine includes both the original Andhra cooking and the Hyderabadi cuisine with its Mughlai influence. It is the former which is red hot.
The pickles and chutneys are very popular and last for several years. Chutney is made of practically every vegetable including tomatoes, brinjals and an aromatic green called 'gonkura' which is an Andhra speciality. The mango pickle 'Avakkaya' is a perennial favourite of Andhraites all over the world.The vegetables and greens are prepared with various different masalas giving the same vegetable different flavours. Traditional Andhra cuisine also has many non-vegetarian dishes which are also spicy and unique in taste.
Hyderabadi cuisine is rich and aromatic with a liberal use of exotic spices and ghee, not to speak of nuts and dry fruits. Lamb is the most widely used meat in the non-vegetarian dishes. The biryanis (flavoured rice with meat or vegetables) is one of the most distinct Hyderabadi food.
Butter and margarine are similar in calories. In fact, unless it is diet margarine, it has approximately the same number of calories per tablespoon as butter. The difference is that butter is higher in saturated fats, while margarine is generally has more unsaturated fats.
Gujarati Food:
Gujarat has a wide variety of savoury food, pickles and sweets. Roti itself is prepared in a number of variations from the petal soft phulkas to the bone dry khakra, which is a spiced, crunchy preparation usually taken on journeys.The population which is predominantly Jain don't include items like onion and garlic and yet, the food is so interesting and delicious, which goes to prove the culinary skills of the people of Gujarat.
The Gujaratis have a sweet tooth and this shows in their cooking. Every dish is sweetened, be it a vegetable preparation or the simple dal, even pickles and chutneys are flavoured with jaggery and sugar. Seasoning of food is given great importance with mustard, fenugreek, thyme and asafoetida used both for flavour and as digestive aids.
Kashmiri Cuisine:
Traditional Kashmiri cooking is called Wazhawan and comprises mostly of non-vegetarian dishes. It is rich and aromatic with a wonderful flavour unique to Kashmiri cuisine. Most Kashmiris including the Brahmins (Kashmiri Pandits) are meat eaters. The cuisine of the state is characterised by three different styles of cooking — the Kashmiri Pandit, the Muslims and the Rajput styles. Though they eat meat, surprisingly, many traditional Kashmiri Pandits don't include garlic and onion in their cooking.
One of the distinct features of Kashmiri cuisine is the generous use of curds in the gravies, giving the dishes a creamy consistency. The Kashmiris also use asafoetida to flavour their meat dishes. Saunf (aniseed) and dry ginger are other spices used imaginatively to enhance the taste. For instance some dishes get their pungency not from chillies, but from dry ginger. Other dishes have no spice except may be a little saunf added to them for flavour. Being the home of saffron, the colourful flavouring agent is used in the pulaos and sweets. Walnuts, almonds and raisins are also added to the curries. Ghee is the medium of cooking, probably because the fat is required to impart heat to the body, though mustard oil is also used. Some of the better known dishes are yakhni, tabaq naat, which is an exotic dish made of fried ribs and decorated with silver varq, dum aloo, rogan josh, gaustaba which is a light meatball, haleem which is meat pounded with wheat, etc.
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Cooking Tips
When baking whole fish, wrap in aluminum foil. When fish is done, it can be lifted from the baking pan. To remove the foil, slip a spatula under the fish and slide foil out after fish is on the platter.
Leftover curd can be added to vegetables and meat curries, in place of tomatoes to make rich and delicious gravy.
Mushrooms soak up water like a sponge. You can find a “Mushroom brush” with soft bristles at most kitchen stores. Lightly moisten the brush with water, and gently wipe the mushrooms clean.
You can buy frozen chopped onion for a quick recipe shortcut, or since they freeze so well, chop a whole bunch at once and freeze them in single servings.
Before you squeeze a lemon, grate off the rind into a freezer bag and freeze. Then when a recipe calls for lemon rind, just pull it from the freezer. Sprinkle a little sugar over citrus zest before chopping. The sugar not only dissolves and absorbs the juices but also helps spread the
flavour.
Defrosted fridge water, collected in the chiller tray can be safely used in your steam iron or for the car battery. Since the water is distilled there will be no scaling inside the iron.
To get the best curd during winters always make it in a flask, which makes quick curd in 4-5 hours.
Make your buttermilk delicious by adding cumin seeds powder, black salt and pudina.
To make your poha taste even better add a little sugar after you have washed them.
Add some salt while boiling potatoes, it will not make the cooker black after boiling.
Add some orange juice to carrot juice, it will not only improve the taste of carrot juice but also reduce constipation caused by carrot.
Before frying any tikkies apply a little bread crumbs to avoid them from cracking.
When you are using raisins in your bakes, dust them with flour before mixing them with the batter. They will not stick to the bottom.
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Microwave
Cooking Tips
Pierce skinned vegetables with fork, especially potatoes, to allow the steam to escape.
When cooking different vegetables, put large/tougher vegetables (carrots, cauliflower, etc.) on the outside and the tender ones (Peas, capsicum, etc.) at the centre so that they finish cooking at the same time.
Increase self life of Sooji, Dalia, Idli rawa and other nuts and pulses by microwaving them on high for 1-2 mins (approx. 500 gm.)
To effortlessly remove a coconut from its shell, heat it on high for 3-4 minutes.
Do not boil an egg in the microwave. It may explode. When reheating fried eggs, prick yolk before microwaving.
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Storage
Tips
A refrigerator is now a very standard household item, but it should not be treated s a ‘magic box’. Check temperature is set correctly, and is in proper working order.
Store raw foods, especially meat, fish and seafood at the bottom of the refrigerator, and cooked foods at the top. Store foods wrapped or properly covered.
Do not put hot food in the refrigerator, as this will cause the temperature to rise.
Frozen or chilled foods should be transported from the point of purchase and stored in the home freezer/refrigerator as quickly as possible.
Store cans, packets and bottles in cool dry place, and protected from insect and rodent pests.
When
the power goes off, food in your refrigerator stays cold enough
to be eaten safely for 4-6 hours provided you don’t open the
door. Items in a half-full freezer or the chiller tray are
probably safe for 12 hours whereas in a full freezer for 2 days.
This again depends on the perishability of the food items.
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Food
Safety Shopping Tips
The look, feel and smell of fresh produce is often a good measure of its quality and safety.
Damaged packaging can be a warning that a product may be spoiled or, at the least, that its shelf life may have been reduced. It should be reported to the retailer.
“Best before” and “use-by” dates should be taken seriously; outdated products should not be purchased and should be reported to store managers.
If packaged food is found to have gone “off” before the “best before” date on the package, or if damaged packaging is discovered at home, it should be returned or reported to the retailer or food processor.
Adulteration of food involves using inferior, cheaper ingredients to cheat consumers and undercut competition. Many laws exist in different countries to ban the sale of food that has been adulterated or found unsafe for human consumption. Hence, the sale of misbranded, mislabeled, and contaminated food should be reported to relevant authorities. Reporting incidents can help authorities nab and punish errant retailers and reduce the recurrence of these incidents.
Courtesy Asian Food Information Centre
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Amazing
facts about oil
Oils
provide high energy of 9 Calories
per gram.
Oils
are the only carriers of fat soluable Vitamins A,D and K, and enable
their absorption by the body.
They
form a protective layer beneath the skin that helps in maintaining
the skin temperature.
They
cushion the vital organs of the body like kidneys.
They
are a rich source of anti-oxidants that help in building up our
resistance levels.
Oils
like Sunflower oil and soyabean oil are rich in Essential Fatty
Acids (EFAs) which are vital for our body’s functioning. PUFA rich
oils like sunflower oil, soyabean oil, etc. can help in reduction of
serum cholesterol.
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Tips
for Soft and Delicious Rotis
Add
water in stages, as much as the atta can absorb. Attawhich
absorbs more water makes softer rotis.
Keep
kneading the dough till it becomes smooth and its surface gets a
sheen.
Cover
the dough with a wet cloth and keep for 30 minutes. This helps
the dough absorb water uniformly.
Cover
the rotis with a dry cloth and keep in a closed
Vessel. This prevents moisture loss and keeps the rotis
soft.
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(If you wish to contribute mouth watering recipes & want them to be hosted here, send them to us - Email : akn929@yahoo.com )
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Contents:
SWEETS 
