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RASOI ..Indian Cuisine 

Mouth-watering recipes from India 

---Compiled by Maharaj

Sausages is one of the oldest forms of processed food, having been mentioned in Homer's odyssey in the 9th century BC.

Japanese cuisine is rich in fat-soluble vitamins from seafood and organ meats and in minerals from fish broth, and contains plenty of lacto-fermented foods. Their cooking techniques eliminate most of the anti-nutrients in grains and legumes making the meals healthier.

It takes 300 gallons of water to grow just one pound of rice.

Snails (escargots) were the favourite food of wealthy Romans. They liked them so much that especially designed farms were set up for breeding.

Cardamom is one of the oldest spices in the world. It is difficult to grow and must be handpicked, 

making it the second most expensive after saffron.

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Sherbets :

Sherbet-E-Gulab

Ingredients
1 Water melon (whole)
50 gms  Rose petal
50 gms Beet root
50 gms Sugar
30 ml Rose water
1 ½  tsp Black salt

Method

Clean the beetroot and boil it for 30 minutes. Grind it in mixie and make a fine paste. Cut the watermelon into fine pieces and grind it in mixie and make a paste.

Mix beetroot paste, watermelon paste, sugar, rose petals, rose water and black salt. Cook it for 45 minutes in a steel container. Strain the sherbet in a separate container. Keep it in the freezer for 30 minutes. Serve chilled with rose water.

Aam Ka Sherbet

Ingredients

1 ½ cups sugar
1 glass milk
2 glasses of water
¼ tsp cardmom powder

Method

Peel and grate mangoes. Take a pan and add 2 glasses of water and grated mangoes. Boil mangoes in water till it becomes pulpy. Now, add sugar to the pulp and cook till it dissolves completely in the pulp.

Pass through a blender to make a fine pulp. Cool and strain. Add milk and chilled water to the  pulp  to make it into sharbat consistency. Now, sprinkle cardamom powder on it and serve chilled over crushed ice.

Sandal Ka Sherbet

Ingredients
3 tbsp fresh sandal wood syrup
1 cup sugar syrup
1 tsp Turkae Rehman

Add a few drops of lemon juice for taste (optional)

Method

Mix sugar syrup and fresh sandal wood syrup with 5 glasses of chilled water. Soak Turkae Rehman in cold water for an hour.

Mix sandal sharbat and Turkae Rehman and serve chilled.

 Lemon Adrak ka Sherbet

Ingredients
3 cups water
1 cup sugar
8 fresh lemons
100 gms fresh ginger

Method

Boil water with sugar to make sugar syrup. Remove the sump from sugar syrup. Take fresh  lemon  juice and mix it with sugar water. Peel and clean ginger. Crush it finely and mix it with boiling water. Boil it once and pass it through blender. Cook it and strain. Mix the above mixture with 3-4 glasses of water. Check the taste, add fresh lemons, grated rind and serve chilled with a mint leave as garnish.

Almond Ka Sherbet

Ingredients
1 cup almonds
3 glasses of water
1 cup sugar
10-15 rose petals
Use fresh sandalwood extract as a flavouring agent ( optional)

Method

Soak almonds in lukewarm water and remove skin when soft. Pass the almonds through a blender to make a smooth paste. Add 3 glasses of water to the paste and keep it for boiling on low flame in a pan.

When froth is formed on top remove it from flame. Now add 1 cup of sugar and again put it on flame for boiling. Remove from flame and strain.

Cool the liquid and add 10-15 rose petals. Mix it with water and serve chilled.

In Summer -- Sipping on these refreshing drinks is the easiest way to beat the heat

Mangoade

Ingredients
20 gm chopped mangoes
20 ml mango pulp
30 ml orange juice
15 ml lemon juice
6 ice cubes

150 ml water

mint leaves for garnishing

Method

Mix together all the ingredients, by pouring from one glass to another. Pour into a serving glass and garnish with a sprig of mint.

Octopus

Ingredients
1 cup crushed ice
20 ml strawberry crush
90 ml pineapple juice
90 ml orange juice
1 tbs vanilla ice-cream

Method

Blend all the ingredients together, except 5 ml strawberry crush. Cool a plain glass in the freezer for a while. Remove and pour the crush as a bottom layer. Fill the glass with the drink. Garnish with an orange rind or a slice of pineapple.

Ginger Lemon

Ingredients
1/2 kg ginger (chopped & ground to a paste)
1/2 kg lemons squeezed
750 ml water
1/2 kg sugar
few mint leaves

ice cubes for garnishing

Method

Boil water and sugar to make a syrup. Add the ginger paste when it's boiling. Add the lemon juice when the syrup cools down. Then boil again and serve when it's cool. Garnish with mint leaves and ice-cubes.

Pineapple crush

Ingredients
2 cups unsweetened fresh pineapple slices
1 tsp sliced fresh ginger
2 tsp fresh lemon juice
1 cup ice cubes
60 ml orange juice

Method

Mix all the ingredients in a grinder. Pour into a glass and garnish with mint and lime slices.

Fruit Berries Ice Tea

Ingredients
50 gm fruit berries/cherries
75 ml regular black tea
5 lemon slices
25 ml sugar syrup

Method

Macerate (soak) fruit berries in regular tea and hot water for 15 minutes. Fill a glass with ice, add lime slices. Sweeten the decoction with sugar syrup and fill up the glass. Decorate with a berry and lime wedge.

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 Regional Recipes:

Marwar 
This is a Rajput kingdom where enterprising cooks of three different communities created the rich cuisine of Marwar – food of the Rajputs, vegetarian cuisine of the trading community of Maheshwaris and local food inspired by the Mughal school. Different climatic conditions, varied availability of crops and game, contrasting historical influences of raiders and traders, different spices, seasoning and cooking practices, have created culinary styles and flavours that are truly distinctive and a veritable signature of the lives and times of the Marwaris.

Muttar bhari tikki (Marwar)

Serves 4

500gm potatoes, cooked and mashed, not mushy
4 green chillies, de-seeded and finely chopped
25 gm fresh coriander, finely chopped
Salt to taste
Mix all the above nicely in a bowl
Desi ghee/clarified butter to shallow fry

For the filling

250gm green peas
50gm desi ghee/clarified butter
2 gm cumin seeds
A very generous pinch of assafoetida;
Reserve in 30ml of water
10gm ginger, finely chopped
4 green  chillies, de-seeded and finely chopped
4,5 gm amchoor/mango powder
3 gm black pepper, freshly roasted and coarsely ground
Salt to taste

For the masala  

65 gm cumin seeds
65 gm black peppercorns

Akhaa Peenda (Marwar)

Serves 8

2 legs of kid lamb, 1.2 kg each
Mustard oil to rub on them (optional)
Cooking oil for basting
Unsalted butter to brush 

For the stuffing

12 cloves
12 garlic flakes
2 cinnamon sticks
24 black peppercorns

For the marinade

9 gm red chilli powder
Salt to taste
90 ml rum
60ml malt vinegar
50 gm ginger paste
20 gm garlic paste

For the braising

2 green cardamoms
2 black cardamoms
2 cinnamon sticks
2 bay leaves
12 peppercorns
2.5g black cumin seeds
30 ml mustard oil

For the raan masala

15 gm amchoor
4.5 g kasoori methi powder
3 gm black pepper powder
1.5 gm black cardamom powder
1.5 gm blck rock salt

clean the kid lamb legs, prick with fork, wash and pat dry. For the studding, using a cooking needle, stud the legs  with equal number of cloves,  flakes of garlic, cinnamon and peppercorns. Reserve for 30 minutes.

For the marinade, mix the salt with red chillies and  vigorously massage the legs with this mixture. Mix the remaining ingredients, rub the legs evenly  with this marinade and reserve for an hour.

Preheat the oven to 360LF. For the braising, put the legs in a roasting tray, spread the spices and mustard on and around the legs and add enough water to cover the legs. Cover with a silver foil, puncture two holes in the foil and braise in a pre-heated oven for an hour. Reduce oven temperature to 2756F and continue to braise until the meat is tender and leaves the bones from the ends (approximately)  2 to 2 ½ hrs). Remove, evenly rub with mustard oil and allow the legs to cool.

For the raan masala, mix all the ingredients and store in a strelised glass jar. Skewer right down the middle horizontally and as close to the bone as possible.

For the finishing, roast in a moderately hot tandoor for six to seven minutes, remove baste with cllking oil and roast again for two minutes. Or arrange leg on a mesh of charcoal grill, cover grill and roast over moderate heat for seven to eight minutes. Baste with oil and roast again for three minutes.

Remove to serve, baste leg with butter, arrange on a carving platter, sprinkle a generous pinch or two of the raan masala and serve.

Benares 
The city of light, is the oldest living city in the world. It prides itself on its cosmopolitan and sophisticated taste. It is here that one learns the forgotten art and science of tadka and chonk, suggesting different ingredients appropriate for different seasons and setting the right “key” for a culinary symphony.

Paneer gulnar (Benares)

Serves 4

400 gm panner

For the stuffing

100 gm khoya
15 gm fresh pomegranate
2 green chillies
20 gm almonds
3 gm cumin seeds
2 gm cardamom powder
5 gm coriander powder
2 gm yellow chilli powder

For the marinade

150 gm hung yoghurt
60 ml cream
2 gm cloves powder
2 gm mace
1 gm saffron
20 gm cashewnut paste
50 gm refined oil

Cut the paneer in slices of 7 inches x2.5 inches x ¼ inch. Make four such slices. 
Apply salt and steam for two minutes. Mix together the filling  ingredients and divide into four portions. Place the filling on one side of the slice and roll. Mix the marinade ingredient and marinate the prepared rolls. Skewer and cook on a charcoal grill. 
Serve hot with coriander chutney.

Hyderbad
Hyderabadi cooking’s influences include Mughal, Konkan, Maratha and Tamilian and in passing, Arab, Persian, Turkish, Afghan and Turko-Afghan. The result is arguably the most exotic in the land. Although Hyderabad’s key flavours are coconut, tamarind, peanuts and sesame seeds, the city’s signature dish is the biryani. Hyderabadis boast of making 26 varieties of the biryani and pulao. To them,the biryani is much more than an exotic rice delicacy; it is a kushta or an aphhrodistiac.

Arvi Ke Kebab (Hyderabad)

Serves 4

500 gm arbi, two-inch long
Desi ghee/clarified butter to shallow fry
50 gm  cumin seeds
100 gm sliced onions
5 gm ginger paste, strained
5 gm garlic paste, strained
Salt
3 gm amchoor/mango powder
A tiny pinch each of powdered small
Green cardamom, black cardamom powder,
Clove powder
Cinamon powder and nutmeg powder.

 
For the bouquet garnis

8 cloves
4 green cardamoms powdered
2 black cardamoms
¼ nutmeg

For the paste

12 cashewnuts
12 gm chironji

For the dry masala

4 whole red chillies
4 gm black peppercorns
6 gm coriander seeds
2 gm cumin seeds

Wash the arbi, put in a pan, add the bouquet garnis and boil until soft but not squishy (for about 15 minutes). Drain, cool, peel and mash ensuring there are no lumps. Discard the bouquet garnis. For the paste, heat the tawa/griddle and roast the cashewnuts and chironji individually until each emits its own unique aroma and is  lightly coloured. Put in a blender, add enough water and pulse into a moist but coarse paste. Remove into a bowl. 
For the dry masala, heat the griddle and roast all the spices individually. Put in a blender and pulse into a fine powder. Sift into a strelised, clean and dry bowl.

For the kebab mixture, melt ghee in a kadhai/wok,  sauté half the onions until golden brown and crisp. Remove to an absorbent paper to remove excess fat, and when cooled, crumble between the fingers.

Re-heat ghee, add cumin, stir over medium heat until it begins to pop. Add the remaining onions and sauté until translucent and glossy, add ginger/garlic paste and stir-fry till onions are golden brown in colour. Then add the remaining ingredients. Stir and add cashew-chironji paste and the dry masala and mix well. Divide into six equal portions and make balls and flatten them into ½ inch thick patties.

Heat ghee on a tawa and  shallow fry the patties over medium heat, until evenly browned.

To serve, remove  to a platter and serve with til ki chutney.

Delhi 
Its culinary spread has attracted the best chefs, maharajas, rikabdaars and bawarchis, being the capital. It came under diverse influences—the Mughlai cuisine of the Mughals, vegetarian food of the banias with traces of Marwari and Jain food, the pan-Indian professional kayastha community’s cuisine and finally post Partition, the food of the Punjabi refugees. It has finally evolved into a unique identity of its own.

Punjab  
This gharana brings you food from the kitchens of Maharaja Ranjit Singh and his then known misls (army corps), spme of which became minor princely states in their own right. The only man in history to have captured and ruled Kabul, gave us a culinary canvas from Peshawar to Amritsar.

Bengali 
The Bengalis are famous for their permanent love affair with fish and shellfish. In eastern Bengal, the national favourite is ilish-hilsa, a fish that like salmon,swims upstream from the sea to spawn. The prize catch on the first day of the season is ritually handed over by zelay—the fisherman to bahuthan – the seniormost daughter-in-law to ensure that the ilish is cooked perfectly.

Batate gassi (Mangalore)

Ingredients

5 long red Madras chillies
2 tbsp coriander
1 tbsp cumin seeds (jeera)
1 pinch turmeric powder
A bit of tamarind (optional)
1 large coconut
2 onions, finely chopped
¼ kg potatoes

Method:

Extract milk from the coconut. Keep the thick milk aside. Further milk can be extracted with water. Keep this diluted milk for cooking the potatoes.

Peel and cut potatoes into half-inch cubes. Roast the masala (chillies, coriander and cumin seeds) in a few drops of groundnut oil and pound into a thin powder.

Cook one chopped onion, potatoes and powdered masala with the diluted coconut milk. Add a pinch of turmeric powder, a tiny bit of tamarind (if desired) and salt  to taste while cooking. When the potatoes are cooked, add in the thick milk and bring to boil while stirring occasionally.

Roast the other chopped onion with a tablespoon of fresh ghee in a tava till golden brown and mix it into the curry.

Ideal with idlies, appams or ghee rice.

Potato ishtew (Kerala)

Ingredients

500 gm potatoes
2 cups onions, sliced
1” ginger
6-7 green chillies, slit
Kadi patta
2 cups coconut milk
2 dessert spoons oil
Salt to taste

Method:

Boil potatoes and chop into medium pieces or simply break them into big chunks. Heat the oil, add the onions, ginger and slit green chillies. Saute well till the onions are transparent. Add the potato chunks kadi patta and salt to taste, add one cup of water and let it simmer. About 5-8 minutes later you may add the coconut milk and stir but don’t let it boil. Potato ishtew is now ready to be had with steaming hot idlis.

Chatpata batata (Gujarat)

Ingredients

250 gm potatoes
¼ tsp asafoetida
½ tbsp cumin seeds
½ tbsp turmeric powder
1 tbsp red chilli powder
1 tbsp coriander powder
Salt to taste
3 tbsp pulp of tamarind
Jaggery to taste

Method:

Boil the potatoes in a pressure cooker. Peel the skin and cut into big   cubes. 
Put two tablespoons of oil in a cooking pan. When the oil is hot, add cumin seeds till it begins to crackle, add asafoetida and turmeric powder. Add the boiled potatoes and mix slowly. Pour a little water, the chilli powder, coriander powder, jaggery, salt and tamarind pulp. Mix it all slowly. Allow it to thicken. Add more jaggery if needed. Remove from fire, sprinkle coriander leaves and serve.

Baghare aloo (Mathura)

Ingredients

1 Kg potatoes
Salt to taste
Red chilli powder to taste
1 tsp methi seeds

Method:

Slice potatoes. Fry methi seeds and dry red chilli. And once it is cooked, add the potatoes, salt, red chilli powder and water. Let it cook. Garnish with coriander and serve hot with puri.

Alugadde-eerulli palya (Karnataka)

Ingredients 

4 big potatoes
2 onions
1 morsel mustard seeds (rye)
1 tsp ghee
Kadi patta
3 green chillies
Coriander
Salt to taste
1 lime
A pinch of asafoetida
A few grains of toor dal
A pinch of turmeric powder

Method:

Boil the potatoes and mash them or cube them. Keep aside. Cut the onions lengthwise. In a deep pan, melt a teaspoon of ghee, add mustard seeds, toor dal, kadi  patta, green chillies, turmeric and asafoetida. Toss for a while and add onions, Fry slowly and wait till the onion turn a light brown. Add the potatoes. Add some water if you do not want the sabzi to be too dry. Add salt. Cook on a low flame for five minutes. Squeeze some lie juice on it after you turn off the fire. Garnish with chopped coriander.

Aloo ki bhaji (Lucknow)

Ingredients 

1 Kg potatoes
4-6 tsp mustard oil
¼ tsp cumin seeds (jeera)
2 pinches asafoetida
1 green chilli, chopped
Salt to taste
Red chilli powder to taste
¼ turmeric
¼ aamchur powder
1 tsp dhania powder

Method:

Boil the potatoes.Peel and then chop them in cubes. In the meantime, fry the cumin seeds, asafoetida and green chilli in oil and once it’s ready, add the chopped potatoes. Add the salt, red chilli, turmeric, dhania powder and aamchur powder. You can add  a teaspoon of water of it’s too dry for your taste.

Garnish with chopped coriander leaves and serve.

Batatya cha kees (Maharashtra)  

Ingredients

2 large potatoes
3-4 tbsp peanut powder
½ tsp cumin seeds
½ tsp red chilli powder
Salt to taste
A pinch of sugar
1 ½ tbsp clarified butter
½ lime

Method:

Wash and peel the potatoes. Grate the potatoes and squeeze the extra starch. Add salt to taste. Heat the toop (ghee) in a skillet and pop the cumin seeds. When they burst, add the potato and sauté. Add the chilli and sugar. Reduce the heat and cover the skillet so that the potato can steam cook.

After a few  minutes, add the peanut powder. Stir again. Cover again till the potato is thoroughly cooked. Serve hot, garnished with coriander and accompanied by wedges of lime. Lime juice squeezed over the potato adds tang.

 Aloo ki sabzi (Rajasthan)

Ingredients 

4 cups potatoes, boiled, peeled and cubed
1 cup fresh curds, beaten
1 tsp Bengal gram flour
½ tsp mustard seeds
1 tsp cumin seeds
1 tsp fennel seeds (saunf)
½ tsp nigella seeds (kalonji)
1 bay leaf
2 cloves
2 sticks cinnamon
1/8 tsp asafoetida (hing)
2 tsp chilli powder
¼ tsp turmeric powder
1 tsp coriander-cumin seed powder
1 tbsp ghee
Salt to taste
2 tbsp coriander, chopped

Method:

In a bowl, combine the curds and gram flour and whisk well. Keep 
aside. Heat the ghee in a pan and add the mustard seeds. When they crackle, add the cumin seeds, fennel seeds, nigella seeds, bay leaf, cloves, cinnamon and asafoetida and stir for a few  seconds.

Add the curds and gram flour mixture, chilli powder, turmeric powder, coriander-cumin seed powder and continue stirring till it comes to a boil.

Add the potatoes and salt with ½ cup of water  and mix well. Bring to boil. Serve, hot, garnished with the coriander.

Potato Salad

Ingredients 

10 potatoes,
1 spring onion, chopped fine with green
2 sticks celery
Mayonnaise, enough to coat the potatoes
Salt to taste
Pepper

Mix well, don’t mash.  Refrigerate and serve.

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Crab :

CRAB RECIPES

Here are some delicious crab recipes, rich and vitamins and a delicacy not to be missed by sea food eaters.

Crab in butter, pepper and garlic (dry)

1kg crab (mix of baby, jumbo and sumo)
200 gm garlic, chopped
10gm butter
4gm cayenne pepper powder
2 green chillies, chopped
2 gm ginger, chopped

First cook the crabs in a stock containing chilli powder, clove and water. Put the crab only after the water is hot, (Note: crabs cook very fast) Then melt the butter, chopped garlic, cayenne pepper powder, chopped ginger and chopped green chillies. Toss in butter till they turn golden brown. Take the crab and toss in this mixture. Add salt to taste. In two or three minutes the crab 
is ready to be served. It is a dry preparation. Recommended for starters.

Crab in butter, pepper, garlic and white sauce

1 kg crab
25gm corn flour
200 gm garlic
10gm butter
2 spring onions
2gm cayenne pepper powder
2gm ginger, chopped

For the white sauce

Corn flour, water, 25 gm arrowroot and a pat of butter, Bring to boil. First cook the crabs in a mild  stock (same stock as the first recipe, only milder). Then melt the butter, add chopped garlic, cayenne pepper powder, chopped ginger and toss in till it turns golden brown. Prepare the white sauce and add to the mixture. 
Cook the crab in this sauce for couple of minutes. When the dish is ready, add the chopped spring onions. This delicacy can be eaten with butter naan, garlic naan and fluffy basmati rice.

Crab lajawab

200 gms boneless crab ball
50 gm onions
50 gm tomatoes
25 gm butter
5 gm cumin seed powder
200 gm onion gravy
Fresh cream, enough for garnishing

Saute the chopped onion and tomatoes in butter or double refined oil till it turns brown. Add cumin seed powder, coriander powder, onion gravy (basic Indian brown sauce) and simmer for couple of minutes. Take the dressed crab* and cook on slow fire, add salt to taste. When it’s ready to be served add fresh cream. For garnish, adds flakes of ginger and chopped coriander leaves.

*To dress a crab, take out the meat, mix it with cornflour and make it into a ball and deep fry.

Crab malai tandoor

1kg crab, jumbo or sumo
100 gm yoghurt
50 gm cashew pase cream
4 gm white pepper powder
4 gm cardamom powder
4 gm saunf  powder
2 gm kasuri methi powder
4 gm chaat masala
Salt to taste

To marinate: Take the yoghurt, cashew paste cream, white pepper powder, cardamom powder, saunf powder, kasuri methi powder, chaat masala and salt for taste and mix well. Leave the dressed crab in the marinade for 30 minutes. It takes 10-12 minutes for it to marinate well. Then cook it tandoor depending on size for another 10-12 minutes

Crab Mangalorean masala fry

1 kg crab
10 gm red chillies
10 gm kashmiri chillies
5 gm Madras and Bedgi chillies
4 gm coriander
1 gm cumin seed
1 gm caraway seed
2 gm turmeric sticks
2 gm tamarind
300 gm coconut, grated

Grind the above ingredients into asmooth paste. Take coconut oil and temper the masala with cumin seed, red chilli and kadi patta leaves. Cook the dressed jumbo or sumo crab in the masala for 10-15 minutes depending on the size of the crab. Appam and neer dosa are good accompaniments suggested with this 
preparation.

Crab biryani

100 gm jumbo crab, boneless
50 gm butter
2 onions, chopped
2 tomatoes, chopped
1 chilli, chopped
4 gm cumin seed powder
4 gm coriander powder
5 gm red chilli powder
4 gm Kitchen King masala
2 gm turmeric powder
3 gm garam masala
5 mint leaves, chopped
2 gm coriander leaves, chopped
300 gm basmati rice

Melt the butter, add the chopped onions, tomatoes, chilli, cumin seed powder, coriander powder and red  chilli powder, Kitchen King masala, turmeric powder, garam masala, chopped mint leaves and coriander leaves. Saute it for sometime, add the shredded crab meat. Saute it till it cooked. Take the pre-made saffron basmati rice. Arrange one layer of shredded  ready crab meat. One layer of saffron basmati rice in a handi. Pour one spoon of pure ghee, chopped coriander leaves on top of the set biryani. Cover the handi. Give ‘dhumi’ (place lid on the dish and seal with atta and steam cook) for couple of minutes. Crab biryani is ready to be served. Mix vegetables and serve with raita.

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.Kebab :

Seekh Kebab

Ingredients

1 Kg        Hind leg of lamb, without fat, boneless
4 tsp       Red chilli powder
3 tsp       Salt
1 tsp       Powdered cardamom
2            Eggs, lightly beaten
¾ tsp      Black cumin seeds
1 ¼ tsp   Powdered saffron
1 tbsp     Chopped coriander
1 tsp       Dry mint leaves

Method

Chop the meat coarsely with a meat chopper on a hard wooden board. While chopping, add red chilli powder and salt. Continue to  chop the meat, turning it over with hands dipped in ice-cold water until red chillies and salt are well mixed.

Now collect chopped meat in a dish and refrigerate in the freezer for 1 hour.

Remove chopped meat from freezer and mix well. Then pass it through a mincing machine twice. Add black cardamom powder, eggs, black cumin seeds, saffron, green coriander and dry mint leaves. Blend well.

Divide the mixture into 8 equal-sized portions and keep aside on a greased  tray. Moisten hands with ice-cold water and mould one portion around a skewer, pressing and shaping it to the size of a 6 inch-long sausage. Moisten hands and smoothen the surface of the kebab.

Roast it over a low charcoal fire turning the skewer frequently until the kebab is reddish brown. Repeat the procedure till all the kebabs are done.

Dum Ke Kebab

Ingredients

500g        Mince
1 tsp       Ginger (pounded)
10 cloves Garlic (crushed
1 tsp       Pounded green pawpaw
1 tsp       Saumph (fennel)
1 tsp       Jeera (cumin seeds)
1 tsp       Dhania (coriander)
10          Black peppers 
4           Clove
4           Cardamom
1           Onion grate
2 tblsp    Dhania leaves
2           Green chillies pounded
1 tsp      Chilli powder
1 tblsp    Yoghurt
Salt to taste
1           Egg

Method

Wash and drain mince. Add ginger, onion, garlic, salt, dhania, chillies and yoghurt. Lightly roast the spices, pound fine and add to mince.

Mix well and keep aside for 2 or 3 hours. Add egg and green pawpaw and mix. Mould into moothia shapes and fry in shallow oil.

Place kebabs in pot, make space in center for a small pot in which place a tablespoon of oil and piece of burning charcoal. Close lid for 5 minutes. Serve hot.

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Noodles :

Thai tomato basil soup with whole wheat noodles
Serves 4 persons
500 ml vegetable stock
125 gm whole wheat noodles (par boiled)
500 gm  tomatoes (balanched, peeled and chopped)
5 gm fresh red chillies (finely chopped)
5 gm ginger  (finely chopped)
2 gm basil (coarsely shredded)
½ gm kaffir lime rind (finely grated)
Salt to taste
Sugar to taste
1 tbsp cream
10 ml oil

Saute the ginger and red chillies in the oil for 1 minute. Add the tomatoes and vegetable stock. Simmer for 15 to 20 minutes. Make a puree of this mixture and strain it through a fine sieve. Add the salt and sugar, and the kaffir lime rind. Now add the noodles which have already been par boiled. Finish with the cream and serve into soup plates. Garnish with the basil leaves and serve piping hot.

Crispy rice noodle salad with vegetables/chicken
Serves 4 persons
500 gm rice noodles (crispy fried)
4 breasts grilled chicken breast
50 gm zucchini (julienned)
50 gm cucumber (julienned)
50 gm bean sprouts
50 gm spring onion (julienned)
4 tbsp barbeque sauce

In a large mixing bowl.  Add together the crispy fried noodles, the julienned vegetables and the barbeque sauce. Toss together well. For a non-vegetarian version, add juliennes of grilled chicken breast meat to the mixture. Serve in a bowl, on a bed of lettuce leaves.

Cheese and noodle fritters
Makes 12 fritters
250 gm mozzarella cheese
50 gm mashed potatoes
10 gm ginger (finely chopped)
5 gm fresh green chillies (finely chopped)
10 gm spring onion (finely chopped)
10 gm coriander leaves (finely chopped)
Salt to taste
White pepper to taste
Cornflour for dusting
250 gms noodles (par boiled)
Oil for frying

Grate the cheese. Finely chop the ginger, green chillies and spring onion, Mix all the ingredients (except the flour)together into a dough like ball. Form the mixture into individual patties. Lightly dust the patties with the cornflour. Deep fry in the oil until golden brown. Serve immediately.

Ribbon noodles with vegetables /chicken
Serves 4 persons
250 gms flat noodles (par boiled)
250 gm chicken (diced)
10 gmgarlic 9finely chopped)
25 gm carrot (juliennewd)
25 gm zucchini (julienned)
25 gm pak choy (sliced)
25 gm Chinese cabbage (sliced)
2 tsp Balinese curry powder
Salt to taste
Sugar to taste
Cornflour for thickening
Oil as required
Hot water as required

Saute the garlic in oil in an extremely hot wok for 1 to 2 minutes. For the non-vegetarian version sauté the chicken at this point for 3 to 4 minutes. Remove the chicken and set it aside. Add approximately 500 ml of water to the wok, along with the curry powder. Add the vegetables to this mixture as well as the flat noodles. When the water evaporates, add the chicken back to the mixture and toss together. Serve immediately.

Crispy fried noodles with ice-cream
Makes 4 portions
250 gm wonton skins
½ tsp cardamom powder
¼ tsp fennel powder
250 gm sugar
250 ml water
10 gm pistachio nuts
4 scoops vanilla ice-cream
oil for frying

Cut the wonton skins into ¼ inch wide stripes. Deep fry them in oil until they are light golden brown. Allow the oil to drain out of the noodles over paper towels. Add the sugar and water together in a pan and boil them together until they form a sugar syrup, with a thick consistency. Add the fennel and cardamom powder to this syrup. Soak the fried noodles in this sugar syrup. Remove from the syrup and place on a plate, topped with a scoop of the vanilla ice-cream. Garnish with a sprinkle of finely chopped pistachio nuts.

Chicken Chilly (dry)
½ Kg boneless chicken
2 ½ tbsp flour
5 tbsp cornflour
2 eggs
Salt and pepper to taste
A pinch of ajinomoto
A few drops red colour
Oil for deep frying
For the sauce
2 tbsp oil
2 tbsp ginger-garlic paste
4 green chillies (finely chopped)
2 tbsp soya sauce
2 tbsp white vinegar
1 ½ tbsp chilly sauce
A pinch of ajinomoto
A few drops red colour

Wash and cut the chicken into small pieces. Mix flour, cornflour, salt, pepper and ajinomoto. Beat the eggs and add to the flour mixture. Blend well till there are no lumps. Add the red colour. Put the chicken pieces into the mixture and marinate for 10 to 15 minutes. Deep fry in hot oil. Simmer and fry till done. Remove the pieces and set aside. Heat 2 tbsp of oil in a pan. When the oil heats up, add the ginger-garlic paste and green chillies. Saute for a couple of minutes, now add the sauces, vinegar, ajinomoto and the red colour. Cook the sauce for a few minutes on a low flame. Add the kept aside chicken pieces. Cook on low flame till the sauce completely coats the chicken pieces.

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Mushroom :

Mushroom ---  A delicate ingredient and a  strong flavour.
Here are some Mushrooms recipes you would love to have

Chili Chicken with Mushrooms
Ingredients
2 tablespoons vegetable oil
1 pound boned & skinned chicken breasts, cut in ½ inch chunks
1 cup chopped onion
4 teaspoons chili powder
1 ½ teaspoons ground cumin
1 teaspoon minced garlic
2 pounds fresh white mushrooms, quartered 9about 10 cups)
1 can (about 28 ounces) crushed tomatoes
1 can(about 15 ½ ounces) red kidney beans, rinsed & drained
1 teaspoon salt

Method
In a Dutch oven or large saucepan heat oil until hot. Add chicken; cook, stirring occasionally, until golden brown, about 5 minutes. Add onion; cook stirring frequently, until crisp-tender, about 4 minutes. Stir in chili powder, cumin and garlic; cook, stirring frequently, until spices are fragrant, about 1 minute. Add mushrooms, tomatoes, beans and salt; bring to a boil. Reduce heat and simmer covered, about 10 minutes. Uncover, simmer until flavours are blended and sauce thickens, about 15 minutes. Serve with grated Monterey Jack cheese, shredded lettuce and sour cream, if desired.
Yield: 6 Portions

Mushroom and  White Bean Ragout
Ingredients
1 ½ lbs fresh White mushrooms
3 tbsp vegetable oil
1 cup diced onion
1 1/1 tsp Italian seasoning
¾ tsp salt
14 ½ oz stewed tomatoes, lightly crushed
16 oz White beans (cannelloni), rinsed and drained
¼ cup Parmesan cheese

Method
If mushrooms are large cut in halves. In a large skillet over medium heat,  heat oil until hot. Add mushrooms, onion. Italian seasoning and salt; cook until mushrooms are tender, stirring occasionally, about 6 minutes. Add stewed tomatoes and white beans to skillet; heat through. Stir in Parmesan cheese. Serve over hot steamed rice, or freshly cooked pasts, if desired.
Yield: 6 Portions

Fresh Mushroom Three Bean Salad
Ingredients
10 ounces (about 3 cups) fresh White mushrooms, quartered
1 jar (about 7 ounces) roasted red peppers, drained, cut in strips
1 can (about 15 ounces) red kidney beans, rinsed and drained
1 can (about 15 ounces) black beans, rinsed and drained
2 ribs (1Cup) celery, slices
½ cup coarsely shredded Parmesan cheese, divided
¾ cup homemade or prepared Italian salad dressing
¼ cup chopped fresh parsley

Method
In a large bowl combine mushrooms, peppers, the three kinds of beans, celery and ¼ cup of the cheese. Add dressing and parsley; toss to coat well. Stir in parsley. Serve topped with remaining cheese. Variations: To make this a main dish, add cooked chicken, sliced pepperoni, kielbasa or ham.
Yield : 6 Portions.

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Spinach :

9 Ways to make Spinach

Wak tangsek pura – garo (Meghalaya )(Pork spinach)

Ingredients:

1 Kg pork
2 bunches of spinach
12 green chillies (or more should you like it pungent)
1 tsp cooking soda
100 gm rice powder
Salt to taste

Method:

Make a rice powder solution by mixing it with 1 ½ glasses of water and keep it aside.

Cut the pork into cubes and wash it properly. Mix the pork with salt and pressure-cook in its own water (no need to add extra water). Remove it when it is cooked and transfer to an open cooking pan. Chop the spinach, chilli and mix with the cooked pork. Then let it simmer on a slow fire for a minute. Add cooking soda to it. The water in it will start rising. Continue keeping it on a low flame and stir it. When it gets dry, add water (as much as four glasses). Let it boil for a while. Then pour the rice powder solution and keep stirring so that the slution doesn’t curdle. Let it boil on a low flame and keep stirring, until the gravy is slightly thick.

Spinach with minced meat (Goa)

Ingredients:

250 gm minced meat
3 medium-sized onions, chopped
2 green chillies, chopped
1 big tomato, chopped
3 flakes of garlic, chopped
5-inch piece of ginger, chopped
Sugar to taste (optional)
Vinegar to taste
Salt to taste
1-2 tsp coriander leaves, chopped
1 tsp turmeric
½ tsp garam masala|
1 bundle of spinach

Method:

Wash the spinach and chop (not too fine). Boil the minced meat with one cup of water and some salt for 30 minutes in cooker, separately fry the onions, green chillies, tomatoes, garlic and ginger. Add mincemeat and stock, haldi powder, garam masala powder, sugar, salt and vinegar. Cook well for about 15 minutes. Add the spinach, cook again for another 15-20 minutes or till the spinach is cooked. Garnish with coriander leaves and serve.

Palang sager ghonto (West Bengal)

Ingredients:

1 medium-sized bundle of spinach
2 medium-sized potatoes
1 medium-sized brinjal
100 gm red pumpkin
100 gm flat beans
3 tbsp oil
½ tsp turmeric
1 tsp paanch phodon ( a mixture of five seeds-methi, saunf, mustard, kalaunji and jeera, all mixed in equal proportions)
Salt to taste
½ tsp sugar
1 bay leaf
1 tsp mustard
1 green chilli ground together with little water
2 dry red chillies
2 green chillies

Method:

Dice all the vegetables. Chop soinach, wash and keep separately. Heat oil in a pan, fry the brinjal with a little turmeric and salt. Keep it aside separately. Now in the remaining oil, put the bay leaf, dry red chillies and paanch phodon. When it sputters, add all the raw vegetables except the spinach. Add salt, turmeric, green chillies and mustard paste and sauté for one minute. Cover and cook for five minutes on a slow flame. Add spinach fried brinjal and a little bit of sugar. Cover and cook again till done.

Palak puri (Gujarat)

Ingredients:

250 gm wheat flour
2 bunches of spinach
Hing and salt tsp taste
1 pinch ginger-garlic paste

Method:

Boil the spinach in very little water (as spinach tends to give off water when boiled). Take boiled palak and make into a paste in a blender. Mix palak paste and wheat flour. Add hing and salt to taste to the mixture. A pinch of ginger-chilli paste can be added too for a spicy taste. Mix everything and knead into dough. Use a little water if required. Knead well but take care to see that the dough does not become too soft. Divide the dough into portions and roll out into puris. Deep fry in oil. Serve hot with curd or vegetables.

Spinach dosa (South India)

Ingredients:

3 bunches of spinach, chopped
1 ½ tsp ginger-garlic paste
2 green chillies
½ cup tamarind
3 tsp dalia
3 ½ kasuri methi
Oil
Salt to taste

Method: 

Boil the spinach, rinse it, grind it with the ginger-garlic, green chillies, tamarind and dalia. Add a little oil in a tava and cook the spinach mixture. Cover. Add a little kasuri methi and salt to taste. Cook till done. In another frying pan, spread the dosa batter. When the dosa is almost done, spread the spinach paste evenly on it, and serve.

Spinach Pakoras

Ingredients:

2 bunches of spinach
½ cup besan
A pinch of soda bicarbonate, jeera powder and chilli powder
Water
Oil
Salt to taste

Method:

Separate each leaf of the spinach. Wash thoroughly and dry. Add water to the besan to make it to a thick consistency. Add soda, salt, jeera and chilli powder. Heat oil in a kadhai. Dip each leaf into the besan mixture till it is well coated. Fry till golden brown. Serve hot with other assorted  pakoras (egg, onion, potatoes) along with green chutney.

Spinach idli bars

Ingredients:

For the spinach mixture

1 bunch spinach, chopped
3 green chillies, chopped
1 onion, chopped
 1 tsp tbsp butter
1 tsp oil
Salt to taste

To serve Coconut sauce

Method:

For the spinach mixture

Heat the butter and oil in a pan. Add the green chillies and onion and fry for some time. Then add the spinach and salt and stir for some time. Remove from the fire and keep aside.

Grease a non-stick rectangular mould 170 mm x 120 mm and put a 5mm thick layer of the spinach mixture on it. Spoon out a 20mm layer of the idli batter on it. Steam for 10 minutes. Cool and unmould. Repeat with the remaining batter. Serve hot with coconut chutney

Spinach Parathas

Ingredients:

2 onions, chopped
2 potatoes, diced
2 tomatoes, diced
2 bunches of spinach, chopped
3 cups of atta
1 tsp chilli powder
Salt to taste
1 tsp oil

Method:

Heat the oil in a vessel. When hot, add onions, tomatoes, ginger-garlic paste, chilli powder, salt and fry till the onions turn brown. Add spinach and potatoes. Cover for 15 minutes to let the spinach cook in its own juices. When cooled mix with flour to make dough. Roll out like regular chappatis.

Spinach Pizzas

Ingredients:

For the pizza crusts

2 ready-made pizza crusts
oil for brushing
For the spinach filling
3 teacups chopped spinach
2 tbsp onions, chopped
1 tbsp fresh cream white sauce
2 tbsp panner cubes
½ tbsp green chillies
1 tbsp oil or butter
salt and pepper to taste

Ingredients:

For the spinach filling

Grated cooking cheese (preferable mozzarella)
Red or green pepper slices

Method:

For the spinach filling

Cook the spinach in very little water until soft. Drain. Heat  the oil and fry the onions and green chillies for one minute. Add the spinach, salt and pepper and cook for one minute. Add the cream and panner. Brush a tray with oil and put the oizza crusts on it. Spread some spinach filling on each crust and sprinkle some cheese and pepper on top. Bake in a hot oven at 200 degree C (400degreeF) for 10 minutes or until the cheese has melted. Serve hot.  

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Chutney:

Dried Apricot /Almond Chutney

Ingredients

¼ bottle Vinegar
250 gm Dry apricots
½ cup Lemon / tamarind juice
½ cup Blanched almonds, cashew or peanuts
2 tbsp Tomato sauce
½ cup Oil
1 cup Whole dry red chillies
125 gm Dates
1 tbsp Sesame seeds (til)

Method

Soak all ingredients (except oil and tomato sauce) in vinegar and allow to steep overnight.

Next morning add tomato sauce and oil and blend smooth to a fine chutney. Serve. (Could be bottled in small containers and kept in freezer indefinitely)

Spiced Dahi

Ingredients

500 ml Curd
Salt to taste
2 tsp Coriander chutney

Method

Whisk and serve in individual bowls.

Coriander Chutney

Ingredients:

2 Whole peppercorns
1 bunch Coriander leaves
2 Green chillies
2 cloves, Garlic
¼  tsp Jeera
¼ tsp Salt
3 tsp lemon juice

Method

Pound peppers, chillies, garlic, coriander and cumin seeds finely. Add salt and lemon juice to make the chutney smooth. 

Lemon Chutney

Ingredients

Juice of 12 lemons
Salt to taste
½ cup  Sugar
1 tblsp Mustard
½ cup Methi  masala
1/3 cup Dry red chilli 

Method

Soak ingredients together for a few hours. When softened put in liquidizer & blend fine. Serve.  

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Receipes from Neighbouring countries

Bangladesh

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(If you wish to contribute mouth watering recipes & want them to be hosted here, send them to us - SMS : 91-09969154602  or Email : akn929@yahoo.com )

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