Hindu
Culture - Indian Traditional Cuisine
Indian
cuisine is characterized by the use of various spices, herbs and other
vegetables, and sometimes fruits grown in India and also for the widespread
practice of vegetarianism in Indian society. Each family of Indian cuisine
includes a wide assortment of dishes and cooking techniques. As a consequence,
it varies from region to region, reflecting the varied demographics of the
ethnically-diverse Indian subcontinent.
Religious beliefs have played an influential role in the evolution of West Indian cuisine with the introduction of meat dishes, while East Indian cuisine is largely influenced by Hindu beliefs, and only consists of vegetarian dishes. However, cuisine across India also evolved as a result of the subcontinent's large-scale cultural interactions with Mongols and Britain making it a unique blend of various cuisines. The spice trade between India and Europe is often cited as the main catalyst for Europe's Age of Discovery. The colonial period introduced European cooking styles to India, adding to the flexibility and diversity of Indian cuisine. Indian cuisine has influenced cuisines across the world, especially those from Southeast Asia and the Caribbean
Religious beliefs have played an influential role in the evolution of West Indian cuisine with the introduction of meat dishes, while East Indian cuisine is largely influenced by Hindu beliefs, and only consists of vegetarian dishes. However, cuisine across India also evolved as a result of the subcontinent's large-scale cultural interactions with Mongols and Britain making it a unique blend of various cuisines. The spice trade between India and Europe is often cited as the main catalyst for Europe's Age of Discovery. The colonial period introduced European cooking styles to India, adding to the flexibility and diversity of Indian cuisine. Indian cuisine has influenced cuisines across the world, especially those from Southeast Asia and the Caribbean
Rasam
Ingredients
1 tsp Tamarind pulp
1 tsp Mustard seeds
a pinch of Asafoetida (hing)
2 Red Chillies (broken in halves)
2-3 Curry leaves (chopped in small pieces)
2 tsp chopped Cilantro (Coriander leaves)
3/4 tsp Cumin powder (Jeera)
3/4 tsp Coriander powder
3/4 tsp Black Pepper powder
1/4 tsp Turmeric powder
1/4 tsp Jaggery
4 cups water
Salt to taste
3 tsp Clarified Butter (ghee)
Directions
Heat Ghee in a kadai.
Add Hing & Mustard seeds.
When the seeds splutter, add broken red chillies, curry leaves & all the dry powders. Fry well for 15 secs on a medium heat.
Add Water, Turmeric powder, Jaggery, Tamarind pulp & Salt. Boil for 5-6 mins.
Remove to a serving bowl. Add chopped Cilantro & serve hot with steamed Rice.
NOTE : Adjust spice powders according to your requirement. This rasam can also be served as an appetizer. Good for cold.
1 tsp Tamarind pulp
1 tsp Mustard seeds
a pinch of Asafoetida (hing)
2 Red Chillies (broken in halves)
2-3 Curry leaves (chopped in small pieces)
2 tsp chopped Cilantro (Coriander leaves)
3/4 tsp Cumin powder (Jeera)
3/4 tsp Coriander powder
3/4 tsp Black Pepper powder
1/4 tsp Turmeric powder
1/4 tsp Jaggery
4 cups water
Salt to taste
3 tsp Clarified Butter (ghee)
Directions
Heat Ghee in a kadai.
Add Hing & Mustard seeds.
When the seeds splutter, add broken red chillies, curry leaves & all the dry powders. Fry well for 15 secs on a medium heat.
Add Water, Turmeric powder, Jaggery, Tamarind pulp & Salt. Boil for 5-6 mins.
Remove to a serving bowl. Add chopped Cilantro & serve hot with steamed Rice.
NOTE : Adjust spice powders according to your requirement. This rasam can also be served as an appetizer. Good for cold.
Samber
Ingredients
3 cups of Tuar Dal boiled
3-4 onions cut in long
2-3 chopped tomatoes
2-3 Green chilies
Curry leaves
½ tsp Ginger garlic paste
½ tsp Mustard seeds (Rai)
1 tsp Red chilies
½ tsp Turmeric powder (Haldi)
1 tsp Sambar power
Salt to taste
Tamarind water
Coriander leaves
Directions
Take some oil in a kadai add mustard seeds, green chilies, curry leaves add onions, ginger garlic paste, stir well till cooked.
Now add tomatoes, turmeric powder, red chilies powder, samber powder, salt to taste still well until cooked.
Now add boiled Tuar dal, tamarind water mix will and water as per thickness bring it to boil then add coriander leaves.
Serve hot with idly or dose. Note: If u want u can add vegetables in it like: carrot, bringal, etc…
3 cups of Tuar Dal boiled
3-4 onions cut in long
2-3 chopped tomatoes
2-3 Green chilies
Curry leaves
½ tsp Ginger garlic paste
½ tsp Mustard seeds (Rai)
1 tsp Red chilies
½ tsp Turmeric powder (Haldi)
1 tsp Sambar power
Salt to taste
Tamarind water
Coriander leaves
Directions
Take some oil in a kadai add mustard seeds, green chilies, curry leaves add onions, ginger garlic paste, stir well till cooked.
Now add tomatoes, turmeric powder, red chilies powder, samber powder, salt to taste still well until cooked.
Now add boiled Tuar dal, tamarind water mix will and water as per thickness bring it to boil then add coriander leaves.
Serve hot with idly or dose. Note: If u want u can add vegetables in it like: carrot, bringal, etc…
Horse
Gram Rasam
Ingredients
2 cups HorseGram lentil
1 tsp vegetable Oil
1/4 tsp Turmeric
2 tsp Cumin seeds (jeera)
1 tsp Coriander seeds
3-4 Dry Red Chillies
1/4 tsp Methi seeds (Fenugreek)
5-6 Curry leaves
1/2 cup Fresh Coconut
1 small Onion
2 tbsp Tamarind pulp
2 tsp Jaggery
For Tadka:
2-3 tsp Ghee (clarified butter)
1 tsp Cumin seeds (jeera)
1 tsp Mustard seeds
3-4 Curry leaves
2-3 cloves Garlic (finely chopped) (optional)
2 tbsp Cilantro (Coriander leaves) (optional)
Directions
Soak Horsegram in water for 24 hrs. Strain, pat dry with a cloth & put it in a box. Allow it to sprout a little.
Dry roast Cumin seeds, Coriander seeds, Red chillies, Methi seeds, Curry leaves, Coconut & Onion for 3-4 mins. Allow to cool.
Pressure cook the sprouts with 8 cups of water along with Oil, Turmeric & little Salt. Cook for 7-8 whistles. Lentils should be mushy.
Remove from Cooker. In an open pan, pour the cooked lentiles along with the water & boil for 3-4 mins.
Grind the dry roasted ingredients along with 1/4 cup of boiled lentiles & little water to a fine paste.
Add Tamarind pulp, Jaggery, Salt & ground paste to the boiling lentils. Boil for 3-4 mins.
Add Tadka & Cilantro on top. Mix well. Cover for 5 mins. Serve hot with steamed Rice.
2 cups HorseGram lentil
1 tsp vegetable Oil
1/4 tsp Turmeric
2 tsp Cumin seeds (jeera)
1 tsp Coriander seeds
3-4 Dry Red Chillies
1/4 tsp Methi seeds (Fenugreek)
5-6 Curry leaves
1/2 cup Fresh Coconut
1 small Onion
2 tbsp Tamarind pulp
2 tsp Jaggery
For Tadka:
2-3 tsp Ghee (clarified butter)
1 tsp Cumin seeds (jeera)
1 tsp Mustard seeds
3-4 Curry leaves
2-3 cloves Garlic (finely chopped) (optional)
2 tbsp Cilantro (Coriander leaves) (optional)
Directions
Soak Horsegram in water for 24 hrs. Strain, pat dry with a cloth & put it in a box. Allow it to sprout a little.
Dry roast Cumin seeds, Coriander seeds, Red chillies, Methi seeds, Curry leaves, Coconut & Onion for 3-4 mins. Allow to cool.
Pressure cook the sprouts with 8 cups of water along with Oil, Turmeric & little Salt. Cook for 7-8 whistles. Lentils should be mushy.
Remove from Cooker. In an open pan, pour the cooked lentiles along with the water & boil for 3-4 mins.
Grind the dry roasted ingredients along with 1/4 cup of boiled lentiles & little water to a fine paste.
Add Tamarind pulp, Jaggery, Salt & ground paste to the boiling lentils. Boil for 3-4 mins.
Add Tadka & Cilantro on top. Mix well. Cover for 5 mins. Serve hot with steamed Rice.
Cracked
Wheat Bisibelebaath
Ingredients
1/2 cup Cracked Wheat
1/2 cup yellow Moong dal
3 cups Water
1 cup Boiled Mixed Vegetables (Carrot, Beans, Potato, Peanuts, Peas)
3-4 tbsp Bisibelebaath spice mix
3-4 Curry leaves
1/4 cup Tamarind water
2-3 tbsp Vegetable Oil
1 tsp Mustard seeds
a pinch of Asafoetida (hing)
Salt
3 broken Red Chillies
1/4 tsp Turmeric powder
2 tbsp Clarified Butter (ghee)
Directions
In a bowl, mix Cracked wheat & Moong dal. Wash well. Add Water & pressure cook for 3 whistels.
Boil vegetables directly or pressure cook them seperately along with Moong mixture.
In a deep pan, heat Oil. Add Mustard seeds, Hing, Curry leaves & Red chillies.
Add Tamarind water, Turmeric powder & Spice mix powder. Let it boil for 4-5 mins.
Add Wheat & Moong mixture to it & mix well. Add Salt & boiled Vegetables. Mix well gently & boil for 5-6 mins until slightly thickens. Turn off the heat, top it with Ghee & cover a lid for 5 mins. Serve hot with your choice of raitha or chips.
Adjust thickness according to your choice.
1/2 cup Cracked Wheat
1/2 cup yellow Moong dal
3 cups Water
1 cup Boiled Mixed Vegetables (Carrot, Beans, Potato, Peanuts, Peas)
3-4 tbsp Bisibelebaath spice mix
3-4 Curry leaves
1/4 cup Tamarind water
2-3 tbsp Vegetable Oil
1 tsp Mustard seeds
a pinch of Asafoetida (hing)
Salt
3 broken Red Chillies
1/4 tsp Turmeric powder
2 tbsp Clarified Butter (ghee)
Directions
In a bowl, mix Cracked wheat & Moong dal. Wash well. Add Water & pressure cook for 3 whistels.
Boil vegetables directly or pressure cook them seperately along with Moong mixture.
In a deep pan, heat Oil. Add Mustard seeds, Hing, Curry leaves & Red chillies.
Add Tamarind water, Turmeric powder & Spice mix powder. Let it boil for 4-5 mins.
Add Wheat & Moong mixture to it & mix well. Add Salt & boiled Vegetables. Mix well gently & boil for 5-6 mins until slightly thickens. Turn off the heat, top it with Ghee & cover a lid for 5 mins. Serve hot with your choice of raitha or chips.
Adjust thickness according to your choice.
Dry
Pudina Chutney
Ingredients
2 bunches Pudina (Mint leaves)
1/2 cup dry grated Coconut
1 tbsp finely chopped Curry leaves
2-3 pieces Tamarind
5-6 Green chillies
1 tbsp Vegetable Oil
a pinch of Asafoetida (hing)
3 tbsp Channa dal
3 tbsp Urad dal
2 Dry Red Chillies
Salt to taste
2 tsp roasted Cumin powder (jeera)
For seasoning:
1 tbsp Vegetable Oil
2 tsp Mustard seeds
a pinch of Asafoetida (hing)
2 tbsp finely chopped Cilantro (coriander leaves)
Directions
Clean the Mint leaves & let it dry on a paper towel.
Roast well all the above ingredients except Cumin powder for 3-4 mins. Remove to cool. Add Salt & Cumin powder, mix well.
Grind without adding any water to a coarse powder. Remove to a serving bowl.
Make seasoning & add on top of it. Add Cilantro. Mix well. Serve with Ghee & steamed Rice. Good to eat with chapati, dosa, etc.
2 bunches Pudina (Mint leaves)
1/2 cup dry grated Coconut
1 tbsp finely chopped Curry leaves
2-3 pieces Tamarind
5-6 Green chillies
1 tbsp Vegetable Oil
a pinch of Asafoetida (hing)
3 tbsp Channa dal
3 tbsp Urad dal
2 Dry Red Chillies
Salt to taste
2 tsp roasted Cumin powder (jeera)
For seasoning:
1 tbsp Vegetable Oil
2 tsp Mustard seeds
a pinch of Asafoetida (hing)
2 tbsp finely chopped Cilantro (coriander leaves)
Directions
Clean the Mint leaves & let it dry on a paper towel.
Roast well all the above ingredients except Cumin powder for 3-4 mins. Remove to cool. Add Salt & Cumin powder, mix well.
Grind without adding any water to a coarse powder. Remove to a serving bowl.
Make seasoning & add on top of it. Add Cilantro. Mix well. Serve with Ghee & steamed Rice. Good to eat with chapati, dosa, etc.
Hyderabadi
Veg Biriyani
Ingredients
2 cups Basmati rice (soaked for 20-25 mins)
1 cup Mixed Vegetables (Carrot, beans, Cauliflower, Peas, Potato)
3 cloves
3 cardamoms
1/2" cinnamon stick
1 bay leaf
5-6 Mint leaves
1/2 tbsp Butter
1/2 tsp Salt
3 cups Water
Masala powder (dry roast) :
2 cloves
1/2" cinnamon stick
2 Cardamoms
1 small Star Anise
1/4 tsp Shah Jeera
4 pepper corns
To this powder add 1/4 tsp Nutmeg powder
Marinate :
1 cup thick Plain Yogurt(Curd)
2 Green Chillies (Slit)
1/2 tsp Ginger Garlic paste
1 tsp Red Chilli powder
1/4 tsp Turmeric powder
1/2 tsp Coriander powder
1/4 tsp Salt
Other ingredients :
8-10 pieces Paneer (fry in Ghee till golden brown. Keep aside)
1/2 cup chopped Onion
1 large onion (thinly sliced & fried golden brown)
2-3 tbsp chopped Cilantro (coriander)
2-3 tbsp chopped Mint leaves
2 tbsps Ghee (clarified Butter)
2 tbsp Vegetable Oil
1 tsp Cumin seeds (jeera)
1 tsp Salt
2-3 pinches of Safforn (soak in 1 tblsp warm Milk)
Directions
In a bowl, add all the Marination ingredients & mix well. Add ground Masala powder & the fried Paneer pieces. Mix well & marinate for 30 mins.
Half cook the Rice with the above mentioned ingredients & Vegetables. Strain the excess water & spread the rice to cool.
In a deep Pan, add Oil & Ghee. Add Cumin seeds & chopped Onion & fry for a min. Add the Marinated ingredients & mix well for 20 secs. Add 1 cup water & cook till the gravy thickens. Remove 1/2 cup this mixture & keep aside.
Spread a layer of Rice over the paneer mixture in the pan. Put some fried Onion, Mint leaves, Cilantro & Saffron Milk on top it.
Spread the remaining Rice again. On top of it, spread remaining paneer mixture, another layer of Cilantro, Mint leaves, Saffron Milk & fried Onions. Cover a lid & cook on Medium heat for 3-4 mins. Now place a griddle/tava under the Biriyani pan. Lower heat to low & cook for 12-15 mins. Turn off heat & let it stand for 5 mins.
Remove lid & mix gently. Garnish with chopped Cilantro & fried onions and serve hot with raita.
2 cups Basmati rice (soaked for 20-25 mins)
1 cup Mixed Vegetables (Carrot, beans, Cauliflower, Peas, Potato)
3 cloves
3 cardamoms
1/2" cinnamon stick
1 bay leaf
5-6 Mint leaves
1/2 tbsp Butter
1/2 tsp Salt
3 cups Water
Masala powder (dry roast) :
2 cloves
1/2" cinnamon stick
2 Cardamoms
1 small Star Anise
1/4 tsp Shah Jeera
4 pepper corns
To this powder add 1/4 tsp Nutmeg powder
Marinate :
1 cup thick Plain Yogurt(Curd)
2 Green Chillies (Slit)
1/2 tsp Ginger Garlic paste
1 tsp Red Chilli powder
1/4 tsp Turmeric powder
1/2 tsp Coriander powder
1/4 tsp Salt
Other ingredients :
8-10 pieces Paneer (fry in Ghee till golden brown. Keep aside)
1/2 cup chopped Onion
1 large onion (thinly sliced & fried golden brown)
2-3 tbsp chopped Cilantro (coriander)
2-3 tbsp chopped Mint leaves
2 tbsps Ghee (clarified Butter)
2 tbsp Vegetable Oil
1 tsp Cumin seeds (jeera)
1 tsp Salt
2-3 pinches of Safforn (soak in 1 tblsp warm Milk)
Directions
In a bowl, add all the Marination ingredients & mix well. Add ground Masala powder & the fried Paneer pieces. Mix well & marinate for 30 mins.
Half cook the Rice with the above mentioned ingredients & Vegetables. Strain the excess water & spread the rice to cool.
In a deep Pan, add Oil & Ghee. Add Cumin seeds & chopped Onion & fry for a min. Add the Marinated ingredients & mix well for 20 secs. Add 1 cup water & cook till the gravy thickens. Remove 1/2 cup this mixture & keep aside.
Spread a layer of Rice over the paneer mixture in the pan. Put some fried Onion, Mint leaves, Cilantro & Saffron Milk on top it.
Spread the remaining Rice again. On top of it, spread remaining paneer mixture, another layer of Cilantro, Mint leaves, Saffron Milk & fried Onions. Cover a lid & cook on Medium heat for 3-4 mins. Now place a griddle/tava under the Biriyani pan. Lower heat to low & cook for 12-15 mins. Turn off heat & let it stand for 5 mins.
Remove lid & mix gently. Garnish with chopped Cilantro & fried onions and serve hot with raita.
Chiroti
Ingredients
1 cup Maida
1/2 cup Fine Rava (Semolina)
a pinch of Soda
a pinch of Salt
1/2 cup Rice Flour
1-2 tbsp Vanaspati/Dalda/Ghee
Vegetable Oil for deep frying
1 cup powdered Sugar mixed with 1-2 tsp Elachi powder
Directions
Mix Maida, fine Rava, Soda & Salt. Add little water & make a soft dough. Keep aside for 1 hr.
Mix well Rice flour & Vanaspati till you get a buttery texture. Keep aside.
Roll out the Maida dough into 8" disc. Apply some Rice flour mixture & place another Maida disc of same size over it. In the same way make 4-5 layers of the Maida dough. Roll everything into cylindrical shape & cut into 2" pieces.
Roll out each 2" pieces into poori shape & deep fry. Donot press hard while making poori. Sprinkle some powdered Sugar mixture all over it when it is still warm. Serve just like that or with Badam Milk over it.
1 cup Maida
1/2 cup Fine Rava (Semolina)
a pinch of Soda
a pinch of Salt
1/2 cup Rice Flour
1-2 tbsp Vanaspati/Dalda/Ghee
Vegetable Oil for deep frying
1 cup powdered Sugar mixed with 1-2 tsp Elachi powder
Directions
Mix Maida, fine Rava, Soda & Salt. Add little water & make a soft dough. Keep aside for 1 hr.
Mix well Rice flour & Vanaspati till you get a buttery texture. Keep aside.
Roll out the Maida dough into 8" disc. Apply some Rice flour mixture & place another Maida disc of same size over it. In the same way make 4-5 layers of the Maida dough. Roll everything into cylindrical shape & cut into 2" pieces.
Roll out each 2" pieces into poori shape & deep fry. Donot press hard while making poori. Sprinkle some powdered Sugar mixture all over it when it is still warm. Serve just like that or with Badam Milk over it.
Chandrahara
Ingredients
1 cup Maida
1/2 tsp Salt
2 tbsp Ghee (clarified butter)
a pinch of Soda
4 cups Milk
1/2 cup Sugar
few Saffron strands
1/4 cup chopped Pistachios & Almonds
Vegetable Oil for deep frying
Directions
In a bowl, mix Maida, Salt, Soda & Ghee. Add little water & make a soft dough. Keep aside for 1/2-1 hr.
Heat Milk & reduce it to 2 cups. Add Sugar, Saffron strands & 2-3 tbsp chopped pista & almonds. Mix well & keep aside.
Roll out the Maida dough into poori size. Fold into half & again into half forming a triangle shape & place a clove in the center.
Deep fry till golden brown. Place a fried triangle in the serving bowl. Pour a ladle full of Milk over it. Sprinkle some more Pista & Almonds on top. Serve warm or cold. This can also be served without Milk also.
1 cup Maida
1/2 tsp Salt
2 tbsp Ghee (clarified butter)
a pinch of Soda
4 cups Milk
1/2 cup Sugar
few Saffron strands
1/4 cup chopped Pistachios & Almonds
Vegetable Oil for deep frying
Directions
In a bowl, mix Maida, Salt, Soda & Ghee. Add little water & make a soft dough. Keep aside for 1/2-1 hr.
Heat Milk & reduce it to 2 cups. Add Sugar, Saffron strands & 2-3 tbsp chopped pista & almonds. Mix well & keep aside.
Roll out the Maida dough into poori size. Fold into half & again into half forming a triangle shape & place a clove in the center.
Deep fry till golden brown. Place a fried triangle in the serving bowl. Pour a ladle full of Milk over it. Sprinkle some more Pista & Almonds on top. Serve warm or cold. This can also be served without Milk also.
Special
Burfi
Ingredients
2 cups Sugar
200 g MTR Jamoon mix (or your choice of brand)
1 cup Ghee
1 cup Coconut
1 cup Milk
little Elachi powder
few pieces of Cashew nuts, Almonds & dry grapes (optional)
2 tbsp Ghee
Directions
In a mixing bowl, mix well all the ingredients to a good paste.
Add this mixture to a kadai & keep stirring constantly on Medium heat for 5 mins. Reduce the heat to low & continue stirring.
When the mixture starts to leave the sides of the pan, add 2 tbsp Ghee, mix well & remove to a greased plate. Allow to cool completely.
Cut into desired shaped & serve.
2 cups Sugar
200 g MTR Jamoon mix (or your choice of brand)
1 cup Ghee
1 cup Coconut
1 cup Milk
little Elachi powder
few pieces of Cashew nuts, Almonds & dry grapes (optional)
2 tbsp Ghee
Directions
In a mixing bowl, mix well all the ingredients to a good paste.
Add this mixture to a kadai & keep stirring constantly on Medium heat for 5 mins. Reduce the heat to low & continue stirring.
When the mixture starts to leave the sides of the pan, add 2 tbsp Ghee, mix well & remove to a greased plate. Allow to cool completely.
Cut into desired shaped & serve.
Cracked
Wheat Pongal
Ingredients
1 cup
coarse Cracked Wheat Rava
1/2 cup Yellow Moong dal
1 cup chopped Spinach (Palak)
2 tbsp Ghee (clarified Butter)
2 tsp Cumin seeds (jeera)
2 tsp grated Ginger
2 tsp Black Peppercorns
10 Cashew nuts (optional)
3-4 Green chillis, slit length wise
pinch of Asafoetida (Hing)
salt to taste
1 sprig Curry leaves
4 cups of water
Directions
Twice wash Wheat Rava and dal and soak them together in water for 15 mins. Drain & keep aside.
In a heavy bottomed pan add Ghee. To this add the cumin seeds.
When they turn slightly brown, add Hing, Ginger, Curry leaves, Green chillis, Pepper corns & Spinach leaves and saute for 5 mins.
Add the Wheat Rava and dal mixture and stir fry for 2-3 mins. Add 5 cups of Water and Salt. Pressure cook until 2 whistles. Serve hot.
1/2 cup Yellow Moong dal
1 cup chopped Spinach (Palak)
2 tbsp Ghee (clarified Butter)
2 tsp Cumin seeds (jeera)
2 tsp grated Ginger
2 tsp Black Peppercorns
10 Cashew nuts (optional)
3-4 Green chillis, slit length wise
pinch of Asafoetida (Hing)
salt to taste
1 sprig Curry leaves
4 cups of water
Directions
Twice wash Wheat Rava and dal and soak them together in water for 15 mins. Drain & keep aside.
In a heavy bottomed pan add Ghee. To this add the cumin seeds.
When they turn slightly brown, add Hing, Ginger, Curry leaves, Green chillis, Pepper corns & Spinach leaves and saute for 5 mins.
Add the Wheat Rava and dal mixture and stir fry for 2-3 mins. Add 5 cups of Water and Salt. Pressure cook until 2 whistles. Serve hot.
Vegetable Soup
Ingredients
1 cup finely chopped Semi-cooked Mixed Vegetables (Carrots, Beans, Spring onions, Sweet Corn, Cauliflower, Capsicum, Cabbage, Mushrooms)
2 tbsp cornflour
5 cups water
2 tblsp Lemon juice
1 Lemon Zest
pinch of Roasted Cumin powder (Jeera)
1 tblsp finely chopped Cilantro (Coriander leaves)
Salt to taste
1/2 tsp Black/White pepper powder
Directions
Bring the Water to a boil. Mix Cornflour well with half a cup of water.
Add the Cornflower mixture into the boiling water and stir constantly for 2-3 mins.
When the water becomes almost clear, add the Mixed Vegetables & Lemon zest. Boil for 2 mins.
Turn off the heat, add Salt, Pepper & Lemon juice. Mix well & Serve hot with chopped Cilantro & Cumin powder on top
1 cup finely chopped Semi-cooked Mixed Vegetables (Carrots, Beans, Spring onions, Sweet Corn, Cauliflower, Capsicum, Cabbage, Mushrooms)
2 tbsp cornflour
5 cups water
2 tblsp Lemon juice
1 Lemon Zest
pinch of Roasted Cumin powder (Jeera)
1 tblsp finely chopped Cilantro (Coriander leaves)
Salt to taste
1/2 tsp Black/White pepper powder
Directions
Bring the Water to a boil. Mix Cornflour well with half a cup of water.
Add the Cornflower mixture into the boiling water and stir constantly for 2-3 mins.
When the water becomes almost clear, add the Mixed Vegetables & Lemon zest. Boil for 2 mins.
Turn off the heat, add Salt, Pepper & Lemon juice. Mix well & Serve hot with chopped Cilantro & Cumin powder on top
Idli
Batter
Ingredients
4 cups Idli Rava
1 3/4 cup Urad dal
Salt to taste
Directions
Soak Rava in medium hot water for 4 hrs.
Soak dal in plain water for 4 hrs.
Make a fine paste of Urad dal & keep aside.
Drain hot water from the rava & wash with cold/plain water.
Take a handful of rava & tightly squeeze the water out of it & add it to the urad dal paste. Continue untill all the rava is done.
Add Salt to it & mix well.
Leave OVERNIGHT in a warm place for fermentation.
Steam the batter in Idli stand for 8-10 mins & serve hot with coconut chutney & Sambar.
NOTE: Donot add too much water while grinding urad dal. The paste should be of medium consistency to make soft Idlis
4 cups Idli Rava
1 3/4 cup Urad dal
Salt to taste
Directions
Soak Rava in medium hot water for 4 hrs.
Soak dal in plain water for 4 hrs.
Make a fine paste of Urad dal & keep aside.
Drain hot water from the rava & wash with cold/plain water.
Take a handful of rava & tightly squeeze the water out of it & add it to the urad dal paste. Continue untill all the rava is done.
Add Salt to it & mix well.
Leave OVERNIGHT in a warm place for fermentation.
Steam the batter in Idli stand for 8-10 mins & serve hot with coconut chutney & Sambar.
NOTE: Donot add too much water while grinding urad dal. The paste should be of medium consistency to make soft Idlis
Rava
Idli
Ingredients
1 cup Rava
1 cup curd
1/2 tsp mustard
1/2 tsp jeera
1 tsp chana dal
1 tsp chopped green chillies
1/2 tsp grated ginger
1 tsp chopped coriander
3-4 curry leaves
1-2 tbsp of oil (preferably gingelly)
salt to taste
Directions
Heat the oil in a pan, and splutter in the mustard, jeera and chana dal.
add in the chopped chillies,coriander, ginger and curry leaves.
Add the rava and salt and coat in the oil until lightly brown.
Remove from fire and add the beaten curd, add water if necessary to make thick batter that you can scoop with your hand.
fill in the idly maker and steam on high for 5-7 minutes.
Serve hot with coriander chutney.
1 cup Rava
1 cup curd
1/2 tsp mustard
1/2 tsp jeera
1 tsp chana dal
1 tsp chopped green chillies
1/2 tsp grated ginger
1 tsp chopped coriander
3-4 curry leaves
1-2 tbsp of oil (preferably gingelly)
salt to taste
Directions
Heat the oil in a pan, and splutter in the mustard, jeera and chana dal.
add in the chopped chillies,coriander, ginger and curry leaves.
Add the rava and salt and coat in the oil until lightly brown.
Remove from fire and add the beaten curd, add water if necessary to make thick batter that you can scoop with your hand.
fill in the idly maker and steam on high for 5-7 minutes.
Serve hot with coriander chutney.
Medhu
Vada
Ingredients
4 cups Black gram (split)
1 cup Rice
1 tsp. Ginger(grated)
1 tbsp. Coconut(grated)
8 pieces Black Pepper
1 tsp. Cumin Seeds
pinch Vegetable Oil(to deep fry)
Salt to taste
Directions
4 cups Black gram (split)
1 cup Rice
1 tsp. Ginger(grated)
1 tbsp. Coconut(grated)
8 pieces Black Pepper
1 tsp. Cumin Seeds
pinch Vegetable Oil(to deep fry)
Salt to taste
Directions
Wash and soak dal and rice together in plenty of water for about 6-7 hours. Drain and grind it into a smooth paste. You should be able to feel the fine grainy texture when you rub a little paste between your fingers. The batter should also be thick enough to shape the Vadas. Add all ingredients and beat well. Beating incorporates air and makes the Vadas fluffy. Heat oil, wet palm and take an idli sized lump. Make a hole in the middle with thumb. Slip gently into hot oil, repeat for more. Deep fry the vadas on medium heat. Remove when they turn golden brown and drain them on paper. Serve with Sambha
Vegetable
Curry
Ingredients
1 cup boiled Mixed Vegatbles (Carrots, beans, potato, peas, Cauliflower, broccoli)
1 tbslp Vegetable oil
a pinch of Asafoetida (hing)
2 tsp Cumin seeds (jeera)
1 tsp Fennel seeds (saunf)
2 pieces Cinnamom
3 Green Cardamoms
4-5 Cloves
2 Bay leaves
1 tsp Ginger-Garlic paste
1 chopped Onion
1 chopped Tomato
2 Green chillies (slit lengthwise)
1/4 tsp Turmeric powder
1 tsp Red chilli powder
1 tsp Garam Masala powder
2 tbslp Coconut paste
2 tblsp Cashwenut paste
1/2 cup Yogurt (curd)
Salt to taste
Chopped Cilantro & Fresh cream
Directions
Heat Oil in a kadai. Add Cumin seeds, Fennel seeds & Hing. Fry for 15 secs.
Add Cinnamon, Cardamom, Cloves & Bay leaves. Fry for 10 secs.
Add Onion & fry till soft. Add Ginger-Garlic paste & Green chillies. Fry for a min.
Add Tomato, Curd, Turmeric powder, Red chilli & Garam Masala powder. Boil for a min.
Add boiled Vegetables, Coconut paste & Cashew nut paste. Mix well & boil for 3-4 mins. Add Salt & mix well. Remove from heat.
Add chopped Cilantro & Fresh cream. Mix well, cover & keep aside for 5 mins. Serve hot with Steamed Rice, Chapati or Roti.
1 cup boiled Mixed Vegatbles (Carrots, beans, potato, peas, Cauliflower, broccoli)
1 tbslp Vegetable oil
a pinch of Asafoetida (hing)
2 tsp Cumin seeds (jeera)
1 tsp Fennel seeds (saunf)
2 pieces Cinnamom
3 Green Cardamoms
4-5 Cloves
2 Bay leaves
1 tsp Ginger-Garlic paste
1 chopped Onion
1 chopped Tomato
2 Green chillies (slit lengthwise)
1/4 tsp Turmeric powder
1 tsp Red chilli powder
1 tsp Garam Masala powder
2 tbslp Coconut paste
2 tblsp Cashwenut paste
1/2 cup Yogurt (curd)
Salt to taste
Chopped Cilantro & Fresh cream
Directions
Heat Oil in a kadai. Add Cumin seeds, Fennel seeds & Hing. Fry for 15 secs.
Add Cinnamon, Cardamom, Cloves & Bay leaves. Fry for 10 secs.
Add Onion & fry till soft. Add Ginger-Garlic paste & Green chillies. Fry for a min.
Add Tomato, Curd, Turmeric powder, Red chilli & Garam Masala powder. Boil for a min.
Add boiled Vegetables, Coconut paste & Cashew nut paste. Mix well & boil for 3-4 mins. Add Salt & mix well. Remove from heat.
Add chopped Cilantro & Fresh cream. Mix well, cover & keep aside for 5 mins. Serve hot with Steamed Rice, Chapati or Roti.
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