Indian Kitchen

2015-09-04T10:19:00.002-07:00

Rava Laddu:

Ingredients:

Sooji /Semolina - 1 cup

Sugar - 1/2cup (Add 3/4cup if you want it sweeter)

Ghee (clarified butter) - 1/4 cup

Cardomom powder - 1/4 tsp

Cashew nuts - 10

Method:

Roast the cashew nuts in a teaspoon of ghee and chop
Roast the semolina in the same pan until a nice flavour comes
Powder the semolina and the sugar in a mixer
Add the cardamom powder & the cashew nuts and mix well
Heat the ghee and mix it in the semolina mixture.
While its still a bit warm, make small balls (laddus).

Sundal: A quick yummy snack

2013-12-27T05:21:00.002-08:00

Ingredients :

Chickpeas can - 1 can (300g)
Dry red chilly - 2
Mustard seeds - 1/2 tsp
Coconut oil / Sunflower oil - 1tbsp
Grated coconut - 2 tbsp
Salt - as required

Method :

If using dry chickpeas, soak it overnight and cook the next day.
Heat oil in a pan and split the mustard seeds.
Add the chilly to the oil and give it a stir
Stir in the chickpeas, add salt and mix well.
Garnish with grated coconut and serve

Murukku / Chakli

2012-11-15T10:09:00.003-08:00

Ingredients :

Rice flour - 1 cup
Roasted chickpea flour (Pottukadalai maavu) - 3/4 cup
Cumin seeds - 1/2 tsp
Chilli powder - 1/4tsp (or as required, i did not use it at all)
Soft Butter - 2 to 3 tbsp
Salt - as required
Warm water - Enough to make the dough
Oil - Enough to deep fry
Baking sheet - To make the murukku shapes
and the Murukku maker ofcourse!

Method :

Mix the flours along with the other ingredients to form a dough (Not too hard or not too soft).
Take a handful and fill the murukku maker.
Keep a baking sheet ready to press the murukku's.
Heat oil in a deep frying pan.
Meanwhile make the murukku forms on the baking sheet.
Once the oil is heat deep fry the forms until the sizzling bubbles disappear.
Turn them around and let it fry for a couple of minutes.
Place them on a paper towel to remove excess oil.
Store them in an airtight container.

Simple Bhindi fry

2012-07-19T13:11:00.003-07:00

Okra or Bhindi is a good source of Vitamin A,B complex, C en E and Iron. It is rich in fiber, low in calories and Fat free.

You can buy these in Indian/Surinami tokos in the Netherlands.

It goes very well with Chapati's and Rice.

There are many ways to cook Okra.

You can fry it together with the Potatos or with peanut powder or with Tomato and grated fresh coconut.

Okra is a bit sticky but few minutes after frying it becomes dry and crispy.

Here is a yummy recipe for Okra's with potatoes.

Ingredients:

Bhindi / Ladies finger / Okra - 300g
Potatos - 2 medium sized
Mustard seeds - 1tsp
Curry leaves - 5-6
Turmeric powder - 1/4tsp
Chilli powder - 1/4tsp
Salt - 1/2tsp (or as reqd)
Vegetable oil - 2tbsp

Method:

Cut the bhindi and potatoes in small cubes.
Boil the potatoes for 10mins, strain the water and keep it aside.
You can skip the potatoes if you want. (See the picture without potatoes)
Heat oil in a broad nonstick pan and let the mustard seeds split.
Add the curry leaves and let it sizzle.
Add the potatoes and the Bhindi's now.
Sprinkle the turmeric powder, chilly powder, Salt and mix well.
Once the bhindi shrinks and becomes not so sticky, taste it and adjust the seasoning.
Serve it with Chapathis.

Cabbage fry

2012-06-10T12:45:00.001-07:00

Cabbage is a rich source of Vitamin C. It is low in calorie and therefore best for diet menu's. This is a recipe of cabbage together fried with Lentils (channa dhal). This is yummy to eat as it is but tastier with Chapathi's. This is one of my favorite way of eating Cabbage and its best suited for lunch boxes.

Ingredients:

Cabbage - 2 cups chopped
Lentils (Bengal gram) - 3/4 cup
Chilli powder - 1/2tsp
Turmeric powder - 1/4tsp
Mustard seeds - 1tsp
Curry leaves - 5 - 8 leaves
Vegetable oil - 1tbsp
Water - little bit to sprinkle
Salt - as required

Method:

Cook the lentils (channa dhal) in salter water until they turn slightly soft but remain in shape (a bit crunchy). Keep aside.
In a broad heavy pan heat oil and let the mustard seeds splutter in it.
Add the curry leaves and let it sizzle.
Add the cabbage and give it a stir.
Mix in the turmeric and chilli powders.
Add salt and sprinkle some water.
Stir in-between and cook for 7-8minutes.
Stir in the lentils and serve hot with Chapathis or Rice.

Simple Chicken Biryani

2012-01-26T15:03:00.000-08:00

Biryani's can be made with Vegetables, Chicken, Lamb/Mutton and Egg. Raitha combines it nicely. It can also be accompanied with chicken curry.

Ingredients :

Chicken - 500g
Rice - 250g
Onion - 4 thinly sliced
Tomato - 2 chopped (medium)
Green chilies - 2 (deseeded)
Coriander leaves - 1 bunch
Mint leaves (Pudina) - 1 bunch
Cardamom - 2 pods
Cloves - 4
Cinnamon - 1/2 inch
Meat Masala powder - 1tsp
Ginger - 1 tsp
Garlic - 1 tsp
Salt - 3/4tsp
Vegetable oil - 3tbsp
Yoghurt, Red Onion slices, Cucumber, etc for the accompanying Raitha.

Method :

Grind 2 onions, garlic, ginger, 2 cloves,cinnamon, coriander leaves, mint leaves, green chillies to a fine paste.
Heat the oil in a cooking pan and add the cardamom pods, 2 cloves and the 2 onions and the tomatoes.
Fry for 2mins and mix in the grinded paste.
Fry until the paste begins to separate the oil.
Now add the rice and mix well.
Add the chicken and let it change in color.
A couple of mins later add enough water (e.g.:1cup rice = 2 cups water and add an extra cup for the chicken).
Add salt and the meat masala powder.
Close the pan and let it cook for 15mins checking in between.
Serve it with Raitha (Yoghurt with red onion slices or Yoghurt with carrot and cucumber).

Channa Masala

2011-12-18T09:07:00.000-08:00

Poori and Channa combine very well. And the channa is yummy when garnished with the red onions, coriander leaves and the lemon juice. This is also a good dish to pack for picnics.

Ingredients:

Chickpeas - 500g (soaked overnight and cooked for an hour or canned chickpeas)
Tomato - 3 medium finely chopped
Onion - 2 finely chopped
Ginger - 1 inch chopped with skin
garlic - 2 pods chopped
Chilli powder - 1/4tsp
Turmeric powder - 1/2tsp
Dry Mango powder - 1/2tsp
Cumin powder - 1/2tsp
Coriander powder - 1/2tsp
Salt - 1/2tsp
Vegetable oil - 3tbsp
Water - 150ml
Coriander leaves - 1bunch in leaves (garnishing)
Red onion - 1 thinly sliced (garnishing)
Lemon - thinly sliced for garnishing

Method:

In a heavy pan heat the oil
Add the onions,ginger and garlic and let them brown.
Add the tomato's and the spice powders and mix well.
Once the tomato becomes softer and the spices leave an aroma add the chickpeas.
Add water and salt.
Close the pan and let it cook.
Once the gravy is thick, garnish with the red onions and the coriander leaves.
Serve Channa masala with lemon slices to go with Pooris or Chapathis.

Ghee Biscuits

2011-12-16T05:20:00.000-08:00

Ingredients:

All purpose /Maida Flour - 1 1/2 cup
Powdered sugar - 1 cup
Ghee/Clarified butter - 1 cup
Salt - 1/4tsp
Baking powder - 1/2 tsp

Method:

Heat the oven to 160˚c.
Beat together the sugar and ghee.
Mix the flour, salt and baking powder.
Now mix the ghee mixture to the flour mixture and make a smooth dough.
Make small discs and line them on a baking sheet.
Bake these in the preheated oven for 15 mins.

Rasmalai

2011-12-15T11:45:00.000-08:00

And the good news is that if you can make Rasmalai's then you know to make Rasgullas too.
If you want colorful rasgullas all you need to do is add edible color to the sugar syrup and let it soak.

Ingredients:

Paneer/Indian cottage cheese - 250g
Sugar - 1/2 cup
Water - 200ml
Almonds - 4 +1(for garnishing)
Pista - 4 +1(for garnishing)
Cashewnut - 4 +1(for garnishing)
Milk - 500ml
Water - Enough to boil the malai
Sugar syrup - 2 cups

Method:

Grate the panneer and make small discs out of it.
Cook the discs in boiling water until they turn lighter/transparent.
Make sugar syrup by cooking the sugar and water to a thick consistency.
Soak the malai in sugar syrup.
Grind the nuts and blend them with milk.
Boil the milk until it reduces to half.
Turn of the heat and drop the malai's in the reduced milk.
Store it in the refrigerator for an hour.
Chop the extra nuts for garnishing.
While serving place the malai's on a plate or a cup and pour the ras (reduced milk) over it.
Top it with nuts and enjoy :)

Brinjal fry / Vanakkiya Kathirikkai

2011-12-12T13:51:00.000-08:00

This dish is delicious when mixed with white rice and eaten. If you decide to eat it as a side dish it will just melt in your mouth :). Don't forget to combine it with the Paruppu Keerai.

Ingredients:

Brinjals/Baby aubergines - 500g (thinly sliced lenthwise)
Onion - 1 (thinly sliced lengthwise)
Chilli powder - 1/4tsp
Turmeric powder - 1/4tsp
Salt - 1/2tsp
Vegetable oil - 4tbsp
Mustard seeds - 1tsp
Curry leaves - 5-8leaves

Method:

Heat the oil in a deep pan/wok.
Put the mustard seeds in the oil and let them split
Add curry leaves and leave to sizzle.
Fry the onions until golden brown.
Add the sliced brinjals
Add salt and mix well
Mix them well and fry until they turn soft.
Serve them hot with spinach dhal/paruppu keerai and white rice.

Naan Bread

2011-12-09T11:21:00.001-08:00

Naan bread with Chicken curry and Brinjal fry

Ingredients:

All purpose flour - 200g
Yeast - 2 tsp (dry yeast)
Sugar - 1tsp
Salt - 1 tsp
Lukewarm water - 150ml
Ghee / Butter - 1tsp

Method:

Mix the yeast and sugar in the luke warm water and let it soak for 10mins (until it foams)
Add the ghee to the flour and mix well. Then add the salt.
Once the yeast foams in the water, pour it in the flour mix.
Knead it for 15mins (until it feels elastic).
Leave it to raise (covered) for an hour in a warm place.
Knead the dough again on a slightly oiled surface.
Divide the dough into equal balls and roll them with the rolling pin.
Grill the Naan's in a preheated hot grill for 15mins
Serve them with Chicken curry and a vegetable fry.

Paasipayaru (Greengram dhal)

2011-12-04T13:45:00.001-08:00

Paasipayaru mixed with white rice: a healthy Indian lunch or a perfect side dish for a dinner.

Ingredients :

Greengram dhal – 200g
Onion - 1 finely chopped
Tomato – 1 finely chopped
Garlic – 1tsp finely chopped
Green chilly – 1 or 1/2 (Can be replaced with Red chilly too)
Vegetable oil – 3 tbsp
Turmeric powder – 1/8 tbsp
Curry leaves – 4-5 leaves

Method:

Cook the dhal with water (Dhal covered 1inch above in water) with a pinch of salt for 35-40mins until it turns softer.
Heat oil in a frying pan and let the mustard seeds split in it.
Add the curry leaves, chilies and garlic.
After a minute add the onion and let it turn brown in color.
Add the tomato and fry until it turns softer.
Stir in the cooked dhal and mash them slightly in the pan.
Add salt and mix well.
Add in 100ml water and let it cook for another 10mins.
Serve with white rice or coriander rice.

Paruppu Keerai - Spinach & Lentils

2011-11-24T14:11:00.001-08:00

Paruppu Keerai goes very well with white rice and fried brinjals.

Ingredients:

Toor dhal - 250g
Spinach - 300g leaves
Onion - 1 finely chopped
Tomato - 1 finely chopped
Green chilly - 1 finely chopped
Red chilly - 1 broken in 2
Garlic - 2 pods chopped
Mustard seeds - 1tsp
Curry leaves - 2-4
Salt - 1/2tsp
Turmeric powder - 1/2tsp
Water - 500ml
Ghee/Vegetable oil - 2tbsp

Method:

Boil the dhal in 500ml water with a little bit of salt and turmeric powder for about 30minutes checking in-between and removing the foam.
Once the dhal is soft cooked turn off the heat, mash it slightly and keep it aside.
In a frying pan heat the ghee/oil and let the mustard seeds split.
Add the curry leaves and the chillies.
Add the onion and the garlic and fry until the onion turns light brown.
Add the tomatoes and fry until they become soft.
Now mix in the dhal and the spinach.
Add salt and a little bit of water and bring it to boil.
Reduce the flame and adjust the salt if required.
Now its your choice to blend it slightly or serve it just as it is with white rice.

Lemon Rice

2011-11-24T06:48:00.001-08:00

Lemon rice is a good option for picnics. The tangent taste of it is just great.
In southern India its very common for people to pack Lemon or Tamerind rice while they are traveling in a train or at a nice picnic spot.

Ingredients:

Basmati Rice - 250g cooked
Onion - 1 finely chopped
Lemon - Juice of 1
Green chilly - 1 chopped (medium size)
Dried red chilly - 1 (broken in 2)
Bengal gram dhal - 1 teaspoon
Curry leaves - 5-8
Coriander leaves - 1 handful
Salt - 1/2tsp
Mustard seeds - 1tsp
Vegetable oil - 3tbsp
Optional : Roasted Cashewnuts/Peanuts

Method:

Heat oil in a wok or a kadai.
Once the oil is heat add the mustard seeds and wait for them to split.
Add the dhal and fry until they turn light brown.
Add the curry leaves, green and red chillies and let them sizzle
Add the roasted peanuts/cashewnuts if you are planning to include it in the recipe.
Now add the onions and fry until they turn golden brown.
Mix the lemon juice to the pan and let it sizzle.
Add salt and rice and mix well.
Garnish with the fresh coriander leaves.
Serve them with pickle or yogurt.

Chicken Manchurian

2011-11-24T06:27:00.001-08:00

If you are a vegetarian you can use Paneer (Indian cottage cheese) instead of the chicken cubes.
This can be prepared also with Cauliflower and Mushrooms.

Ingredients:

Chicken - 500g cubed
Maidha flour or all purpose flour – 3tbsp
Salt – a pinch
Onion - 1 finely chopped
Ginger - 1 inch finely chopped
Garlic - 2 pods finely chopped
Tomato ketchup - 2tbsp
Soy sauce - 1tbsp
Lettuce - a handful
Vegetable Oil - To deep fry
Vegetable oil - 2tbsp
Water - little bit to make the thin batter

Method:

Mix the flour and salt with a little bit of water to make a thin/light batter.
Dip every chicken cube in the batter and deep fry in hot oil until they turn light brown.
Place them on a paper towel.
Heat 2tbsp oil in a pan.
Simmer the fire and add the chopped ginger and garlic.
Add the onion and fry for 2 minutes.
Reserve some of the lettuce for garnishing and add the rest to the pan and fry for a minute.
Add in the soy sauce and the tomato ketchup. Mix well.
Add the chicken cubes and fry for 3minutes.
Serve the Chicken manchurian on a layer of lettuce.

Onion Bhajji

2011-11-23T11:57:00.001-08:00

Every region has its own way of making it.
It can be made with different vegetables too. It is yummy and can be prepared in minutes!!

Ingredients:

Gram flour (Roasted chickpeas flour) - 150g
Rice flour - 2tbsp
Chilli powder - 1/2 tsp
Salt - 3/4 tsp
Sodium bicarb - 1/4tsp
Onion - 2 sliced
Curry leaves - 8-10 leaves
Water - enough to make batter
Vegetable oil - to deep fry
Lettuce and Sweet chilly sauce - Optional

Method:

Mix the gram flour, rice flour, chillipowder, salt together
Add water to the mixture and make a thick batter.
Add the bicarb 10minutes before frying the bhajjis and mix well.
Mix in the curry leaves and the Onions
Heat the oil in a deep frying pan
Take a tablespoonful of the mixture and drop gently in the hot oil.
Try frying 5-6 bhajji's at a time.
Deep fry both the sides until the bhajji's become brown in color.
Place the fried bhajji's on a paper towel to get rid of extra oil.
Serve them hot with lettuce and sweet chilly sauce.

Bhajji

2011-11-21T12:36:00.001-08:00

Simple to make yummy bhajji's

Ingredients :

Gram flour (Dry roasted chickpeas flour) - 150g
Onion - 2 medium sliced in rings
Chilli powder - 1/2tsp
Turmeric powder - 1/2tsp
Salt - 3/4 tsp
Sodium bicarb - 1/4tsp
Water - enough to make a thin batter
Vegetable oil - enough to deep fry the bhajji's

Method :

Mix the gram flour, chillipowder, turmeric powder and salt together.
Add water to the mixture and make a thin smooth batter.
Add the bicarb to the batter and mix well.
Heat enough oil to deep fry the bhajji's in a deep frying pan.
Once the oil is very hot, dip the onion rings in the batter (cover completely with batter) and deep fry on both the sides until it turns light brown in color.
Place it in the kitchen paper to get rid of the extra oil.
Serve hot with coconut/munt chutney.

Mutton/Lamb Curry

2011-11-21T12:06:00.001-08:00

Chicken, Mutton and Fish are the most popular Non-Vegetarian food in India.

Sundays are best for a breakfast that includes Mutton gravy/curry with hot idly’s.

It won't feel like a sunday otherwise (if you are a non-vegetarian of course).

It combines surprisingly very well with bread too.

Ingredients :

Mutton/Lamb - 500g
Onion - 2 (chopped)
Tomato - 2 (chopped)
Coconut/Coconut milk - 1 cup
Ginger - 1tsp
Garlic - 1tsp
Peppercorns - 1/2tbsp
Cumin seeds - 1/2tbsp
Cinnamon stick - 2inches
Fennel seeds - 1tsp
Cloves - 5
Turmeric powder - 1/2tsp
Coriander powder - 1tbsp
Fresh Coriander leaves - 20g
Sunflower/Veg oil - 6tbsp
Water/bouillon - 600ml
Mustard seeds - 1tsp
Curry leaves - 5-6leaves

Method :

Fry the lamb a few pieces at a time in 3tbsp hot oil in a heavy cooking pan until the outside turns a bit brown. Take it off the pan and keep it aside. Fry the rest of the lamb in the same way. Add more oil if needed.

In the same pan fry the onions in 2tbsp oil until it turns light brown and keep aside

Fry the peppercorns and cuminseeds in the same pan and keep aside.

In a blender/mixer grind together the fried onions, tomato,cuminseeds,peppercorns, coconut,ginger garlic paste,cinnamon,fennel and the cloves.

Boil the lamb in water/bouillon together with the turmeric powder,coriander powder,grind mixture and let it cook until the gravy is thickened to your taste of consistancy.

Fry mustard and curry leaves in oil in a small pan and add it to the lamb once its cooked. Garnish with fresh coriander leaves.

Serve it with Chapati’s or Rice.

Curry Powder

2011-11-20T10:44:00.001-08:00

You might be tempted to use an instant curry powder from the toko,
but it is so easy and quick to make the fresh curry powder.

Ingredients :

Cumin Seeds - 2 tbsp
Coriander Seeds - 4 tbsp
Fennel Seeds - 2 tsp
Mustard seeds - 1 tsp
Dry Red chilly - 1
Black pepper corns (optional) - 3-5
Turmeric powder - 2 tsp
Ginger powder - 2 tsp
Dry Curry leaves - 3-5 leaves

Procedure :

Dry roast the seeds, Chilly and the curry leaves until they turn light brown in color and start to leave a fragrance.
Take off the fire and let it cool.
Grind them into a fine powder with a spice/coffee grinder.
Mix the chilly,turmeric and ginger powder with the grinded mixture.
Store in an airtight container for 3 months.

Chicken Curry

2011-11-18T14:48:00.000-08:00

This is a basic recipe for a delicious chicken curry.

Incase you have a chicken/meat masala powder you can use a teaspoon of it instead of the cinnamon,cloves,cardamom and the curry powder and add a 1/4th tsp of chill powder.

Ingredients :

Chicken legs/breasts - 500g
Onion - 2 big sliced
Tomato - 3 medium sliced
Fresh Ginger - 1tsp
Fresh Garlic - 1tsp
Cinnamon - 1 inch
Cloves - 2
Cardamom (Optional) - 2 seeds grounded
Curry powder - ½ tsp
Curry leaves - 3-5 leaves
Mustard Seeds - 1 tsp
Vegetable Oil - 3 tbsp
Water - 300ml
Salt - 1 tsp
Coriander leaves - 3 tbsp

Method:

Grind the ginger,garlic,cinnamon,cloves,cardamom and tomato to a fine paste.
Heat oil in a wide deep heavy frying pan.
Once the oil is hot add the mustard seeds and let it split.
Add the curry leaves and leave it to sizzle for few seconds
Don’t let it brown.
Add the sliced onions and fry them until they turn light brown in color.
Now mix in the grinded paste along with the curry powder and leave it to fry until the oil splits from the paste.
Stir in the chicken and fry for a minute.
Cover the chicken with water and bring it to boil.
Add salt and let the sauce thicken.
Garnish with coriander leaves and serve with Chapathis/Rice.

Paruppu Vadai

2011-11-18T05:13:00.000-08:00

This one is my favourite Indian Snack.

Its very easy to make and consumes less oil.

No guilts of gaining weight. Not much ;)

Ingredients:

Chana dhal/Bengal grams : 1 cup
Onion - 1 chopped
Curry leaves - 10-12 leaves chopped
Coriander leaves - 20g chopped
Red or Green chilly - 1
Salt - 1tsp (Adjust to your taste)
Vegetable/Sunflower oil - enough to deep fry

Method:

Soak the dhal in water for 3 hours and grind it coarsely.
In a bowl mix together the dhal along with the other ingredients.
Mix water if required.
It should be like a paste and you should be able to see a couple of whole dhal’s.
Make discs like in the picture above and deep fry in hot oil 4 at a time until it turns brown on both the sides.
Take them out and leave them on a paper towel to drain any excess oil.
Serve them with coconut or munt chutney on a rainy day :)