Hindu Culture - Indian Traditional Cuisine -2

Hindu Culture  - Indian Traditional Cuisine

 

Buns

Ingredients

2 cups Maida
1/4 tsp Baking Soda
1 cup mashed Over Ripen Banana
2 tbsp Plain Yogurt (Curd)
3-4 tbsp Sugar
1 tsp Black Pepper powder
1 tsp Cumin seeds (jeera)
Salt to taste
Vegetable Oil for frying

Directions

In a bowl, add mashed Banana, Sugar, Pepper powder, Baking Soda, Curd, Cumin seeds & Salt. Mix well.
Add Maida to the Banana mixture & make a stiff dough. Cover with a damp cloth & keep aside for 3 hrs.
Heat Oil in a kadai. Make small balls of the dough & roll out to the size of the poori. Deep fry till golden brown. Serve hot with Curd, Coconut chutney or Chutney powder.

Plain Poori

Ingredients
2 cups Flour (Whole wheat)
Vegetable Oil for frying

Directions

Add water in flour to make a little hard dough by kneading it well and leave it for 20 minutes(optional).
Divide into small lemon size balls.
Shape them and roll it into thin disc (with help of oil or flour).
Heat oil in a Kadhai . Deep-fry the pooris in hot oil for both side and make it puffed and golden in colour.

serve hot with any kind of vegetable.

Godhi Payasa

Ingredients

1/2 cup Broken Wheat (Cracked wheat rava)
1 cup Milk
1/4 cup Water
1/4 tsp Cardamom powder
1/4 cup Jaggery
2 tbsp Ghee (clarified butter)
1 tbsp Cashew nuts
1 tbsp Raisins (dry grapes)
few Pistachios
few strands of Saffron

Directions

In a deep pan, cook Broken Wheat with enough water till soft or pressure cook for 10 mins (2 whistle).
Heat Ghee & fry Cashew nuts & Raisins. Remove & keep aside.
In the same Ghee add Milk & Water. Bring to a boil.
Add the cooked Broken Wheat to the Milk & stir well. Add Cardamom powder, Jaggery & Saffron. Keep stirring every couple of minutes so that it doesn't stick.
Add half of the fried Cashwenuts, raisins & pistachios. Mix well. Garnish the remaining on top before serving. Serve warm.

Note: As it cools, it tends to thicken. You can add extra Milk if the consistency is too thick. Adjust sweetness(jaggery) according to your taste

Rice Rotti

Ingredients

2 cups Rice Flour
1 cup Coconut
1/2 cup Curd (preferably sour)
2 tsp Pepper
2 tsp Cumin seeds
2 Green Chilly
2 Onions (chopped )
1/2 tsp Hing
oil - to cook
salt - accoring to taste

Directions

Take 2 cups of rice flour add all the ingredients mentioned above as per the measurement and knead into soft dough.
Take a plastic sheet and put a ball size kneaded soft dough over this sheet and flaten the dough with hand and make a small hole in the centre of the roti and two holes on the top and two on the bottom of the hole made in the centre.
Put the flatened dough over the heated tava and put oil around the roti and also inside the holes you have made.
After some time turn over the roti and repeat the same process of putting oil.
Take out from tava and serve hot.
If needed you can serve it with any curd chutney or any plain chutney or with any pickle.

Pudina Roti

Ingredients
1 cup of Wheat Flour
1/2 cup of Besan flour (Gram Flour)

For grinding

1 cup of Pudina leaves
1-2 green chilly (according to our taste)
A pinch of Asafoetida
Salt (according to taste)
2 tsp ghee

Directions
First of all grind the ingredients to make a paste.
Now take a parathan (wide mouth vessel) and put atta (wheat flour), besan, ghee, prepared paste and knead it. If needed add little water and knead it in the way we normally do for wheat roti.
Put it on tawa and put oil on both the sides of the roti.
Hot Pudina Roti is ready. You can serve it, if needed with some achar (pickle) or with dahi (curd). Dahi will go suitably as we are adding green chilly in the preparation.

Aloo Roti

Ingredients

5 to six medium sized potatoes boiled and kept aside.
4 cup wheat flour
½ tsp turmeric powder
1 tbsp kastoori methi
salt to taste
1 tsp red chili powder
1 tsp coriander powder
1 tbsp whole zeera

(don't add water to knead the dough if it is done well with the boiled potatoes)

Directions

Mix all the ingredients accept oil to make a dough out of it.
When the dough is ready add 1 tbsp oil to it and knead it again. Leave it aside for 10 min covered.
Make equal balls out of it then roll it to make flat rotis out of it. Apply dry flour to make rotis.
Now roast it on a pan. apply oil or ghee.
serve hot with yogurt.

Palaki Roti

Ingredients

1 cup cooked palak paneer.
2 cup whole wheat flour + 1/2 cup extra for rolling out the roties.
1 cup all purpose flour
enough water to make a dough I used approx 3/4 cup.

* for this roti you need not to add anything but flour & water as the rest of the ingredients are in ur cooked palak.

Directions
Combine dry ingredients together, add in the cooked palak & mix adding water to make a flexible dough.
The dough will be a bit sticky.
Oil a bowl & leave the dough for 1/2 hour.
Divide the dough to ping pong size balls & roll each one out 2 a flat roti.
Heat tawa & make ur roties .
Serve hot with dal & chutney.

* If u like 2 make Parhatas out of them then, add 1/2 tbsp of desi ghee on each side & cook until each side is golden. Trust me I tbsp of ghee once in a while does no harm & gives a nice aroma & taste.

Methi Roti

Ingredients

½ cup Gram flour
1 no. Banana (chopped)
4 tbsps. Yoghurt
2 cups Flour (Whole wheat)
1 cup Fenugreek Leaves(filnely chopped)
1 tsp. Red Chili Powder
Salt to taste

Directions

Mix wheat flour and besan, remove the lumps if any.
Add the chopped banana and mash into the flour.
Add methi leaves, red chilli powder, salt.
Add curds and mix into a dough (like paratha dough)
Roll flat and cook on a non stick tava. You can add ghee or butter while cooking.
Cook well on both sides untill golden brown and serve with chutneys or subzis.

These rotis can be kept for a few days like 2-3 days and they are great for picnics

Tandoori Roti

ngredients

2 cup Self rising flour 1 tbsp Kasoori methi ½ cup Yogurt 2 tbsp. Oil

Directions
Mix all the ingredients together and make a soft dough. Keep side for an hour.
Punch down dough then knead for 2 minutes. Divide into 6-7 pieces.
Flatten and roll to approximately 7-8 inch diameter. Use flour to prevent from sticking.
Place aluminum foil or baking tray in the oven and preheat the oven to very high heat. Top heating (broil) is preferred.
Spread roti on the baking tray. Wait for about 1-2 minutes before turning it. Roti is cooked when puffed or just browned.
You can also make parathas using the same dough. Just place the Roti on a heated griddle. When the color changes a little, turn it over and spread a teaspoon of oil. Turn it again and apply a little oil on another side as well. The paratha is cooked when it turns golden

 Peanut Chutney

Ingredients
200 gms Roasted peanuts
2-4 Green chillies
2 tsp grated coconut
½ tsp tamarind
salt to taste
coriender
few curry leaves(fried)
2 pieces garlic
1 piece ginger

Directions
Roast green chillies and curry leaves.
add garlic, ginger, tamarind, coriander, and salt
Grind all the above ingredients with peanuts.
Serve with chapati or roti

Chutney Powder

Ingredients

1 cup chana dal
1 cup urad dal
red chillis 15 to 18
2 tbsp til
2-3 tbsp copra or dry coconut (grated)
1/2 tsp l.g powder (hing)
salt to taste
jaggery to taste
1 small tamarind (lemon size)


Directions
Dry roast chana dal and urad dal seperately to a golden brown colour.
Dry roast white til till it starts spluttering
Dry roast copra till it turns brown
fry chillis in 1 spoon of oil
Allow them to cool and powder with salt l.g powder, jaggery and tamarind. you can add or reduce jaggery after tasting the powder
Mix this powder with sesame or til oil and apply on idlis.
These idlis keep for one week without refrigeration and make a great food for travel.
this powder can be made and stored for one year.

Vegetable Kofta Curry

For Koftas

5 to 6 Potatoes (boiled and mashed)
1 bowl carrot(boiled)
1 bowl peas (boiled)
2 tsp lemon juice
1 tblsp. gram flour
1 tsp sugar.
1 tsp coriander leaves
oil for deep fry
salt and chilli powder to taste

For Gravy

1 bowl cashewnut powder
2 onions (finely Chopped)
1 bowl Yogurt
2 tbl sp fresh cream
salt, chilli powder, turmeric powder to taste
1 tsp sugar
1 tsp ginger and garlic paste
3 tomatoes (grinded)
2 tblsp butter
1tsp coriander leaves

Directions

To make Koftas, mix mashed potatoes, peas, carrot, lemon juice, salt, chilli powder, corriander leaves, sugar and gram flour. Roll out into small balls and deep fry.

For the gravy:

Heat butter in a pan, add onions. fry until light brown.
then add grinded tomatoes, ginger garlic paste, cashewnut powder, yogurt, freash cream, salt, chilli powder, turmeric powder, coriander leaves and sugar.
Cook until the gravy becomes little thick and then add the koftas.
Remove from flame after a min or 2.
Serve Hot with Parathas

Vegetable Uthappam

Ingredients

2 cups dosa batter
1/2 cup semolina
2 tsp maida flour
1 cup water
1/4 cup yoghurt
1 tbsp grated carrot
1 tbsp grated cabbage
1 tbsp chopped onions
1 tbsp chopped tomato
1 tbsp chopped curry leaves,coriander leaves
1 tbsp spinach leaves
1 tsp salt
1 tbsp oil

Directions
Mix all the ingredients except oil well for 2-3 mins. Leave the batter for 15 mins atleast.
Heat a tawa and grease it well. Pour the batter into it and spread it so that the edge would be quite thin.
Pour a spoon of the oil all around and cook on a medium flame till the edge crisp. Then cook the otherside of the dosa till done.
Take the dosa and serve hot with cabbage or carrot chutney, sambar or vegetable korma.
This recipe makes delicious vegetable uthappam.

Vegetable Kichadi

Ingredients
2 Cups Suji (Rava)
6 Cups of water
8 green chillies
2 medium sized onion
1 cup of vegetables(Beans,Carrot,Potato,Peas)mixture of all
Crystal salt,¼ tsp of hing,½ tsp of turmeric powder
4 tbsp of refined oil
Mustard seeds,curry leaves for seasoning
2 tbsp of ghee
Corriander leaves for garnishing

Directions
Dry roast suji in a khadai for 5 mins and keep it aside
Chop onions,chillies,curry leaves and all vegatables.
Heat Oil in the Khadai,add mustard seeds and allow it to splutter.
Now add hing,then green chilies and then Onion and saute for 5-7 mins.
Once onion is cooked add all vegetales.
Add water,salt and turmeric powder and allow it to boil.
Once the vegetables are well cooked simmer the stove.
Take the roasted suji and add slowly by stiring it continously.
Close the khadai for 5-7 mins.
Now open the lid add ghee and corriander leaves.
Vegetable Kichadi is ready to serve.

Note: Adding crystal salt gives a better taste than table salt. Adding ghee is optional.

Mixed vegetable sagoo

Ingredients
2 large onions chopped
2 medium potatoes peeled, chopped and boiled
1cup cubed veggies like carrots, cauliflower, a handful of peas 4 to 5 green chillies
2 tsp khus khus
2 tbsp coriander leaves
1 tbsp curry leaves finely chopped
1 tsp sugar
1/2 tsp. turmeric powder
1 tsp lemon juice
1 tbsp fresh grated coconut
1/2 tsp each ginger & garlic grated
1/2 tsp each mustard & cumin seeds
1 tbsp cashew bits

Directions
Blend together, 1 onion, chillies, 1/2 coriander, 4-5 pieces potato, 3 tbsp. water, 2 pods of garlic, 2 tsp khus khus and coconut. Keep aside.
Heat oil in a heavy pan, add cashew, dals, and fry for a minute.
Add seeds, asafoetida and allow to splutter.
Add onions, stir fry till pink and tender. Add ground paste, potatoes,all veggies and 2 cups water.
Bring to a boil, simmer for 5-7 minutes till the gravy becomes thick.
Add turmeric, salt, sugar, coriander, curry leaves, lemon juice, and stir. Simmer further 2 minutes. Remove from fire.
Serve hot with rava idlis and chutney.

PS you can add 1tbsp of curd before removing from pan to get the tangy taste.

Ginger Tea

Ingredients

2 cups black tea (prepared just like tea without milk)
1 inch size Fresh ginger
1 tsp Coriander seeds
5 Whole black Peppercorns
1/2 tspgreen cardamom powder
1/4 cup crushed Jaggery (use it according to your taste)
3 cups Water

Directions
Prepare black tea for 2 cups .
Saute coriander seeds and pepper corns for a minute , then leave it for 10 mins.and powder them.
Crush ginger in a mixie.
Add water in a sauce pan ,then add crushed ginger,coriander-pepper powder and crushed jaggery.
Bring this to boil.Boil for 5 mins.Strain the water and add the strained-water with the prepared black tea and boil this for a minute.
Serve hot with milk and sugar.

Kashmiri Tea

Ingredients

2 tbsp kashmiri tea leaves
6 green cardamoms
1 stick of cinnamon
4 tbsp dried powder milk
1 cup fresh milk
3 tbsp sugar
6 cups water
crushed dry fruits(almonds and pistachios)

Directions
Boil water in a pot.
Place tea leaves in a tied muslin cloth piece and immerse in boiling water.
Add cardamoms and cinnamon and boil until 4 cups of water remains.
Add fresh milk,dried milk and sugar.
Stir well until colour turns pink.
Serve kashmiri tea after adding dry fruits.

Masala Chai

Ingredients
2 cups Milk(whole)
2 nos. Cardamom
2 nos. Cloves
1 no. Bay leaves
½ tsp. Ginger
2 tsps. Tea leaves
Sugar to taste

Directions
Heat 2 cups of water in a sauce pan, add ginger, clove, bay leaf and green cardamom, let it boil.
Add milk, sugar and put tea or tea bags(3-4 nos.) Continue boiling for 2 minutes.
Turn the heat off and cover for 2-3 minutes.
Place a strainer on the cup and pour about 7/8 cup of the tea concoction into the strainer.

 

Curd Rice

Ingredients

2 cups Rice
2 cups Yoghurt
1 cup Milk
10 leaves Curry Leaf
2 nos. Red Chilies
1 tsp. Cumin Seeds
1 tsp. Mustard seeds (black)
¼ tsp. Asafoetida
8 nos. Cashews
2 tbsps. Vegetable Oil
1 tbsp. Bengal Gram (split)
Coriander leaves for garnishing

salt and sugar to taste

Directions
Cook rice and keep it aside.
Beat Yoghurt and milk together, add salt and sugar and keep aside.
Heat oil in a pan. Add mustard seeds, cumin seeds, channa dal when wait till the dal turns light brown. Now add chilli, hing, cashew nuts, curry leaves and prepare a tadka in it.
Add this to the curd now add the cooked rice to it garnish it with chopped coriander and serve with papad

Pineapple and Mango Jam

Ingredients
1 can of crushed drained pineapple
1 can of mashed can mangoes
2 cups of sugar of sugar
Water
½ cup of lime juice

Directions
Blend pineapple and mango so that there are no chunks.
Now in a non stick pan add sugar and water and cook till sugar carmalizes.
Now add Mango and Pineapple pulp to it.
Keep on stirring them and add lime juice.
Cook till it is fully cooked and turned thick.
Ladle in sterilized jars. Serve every morning on toast.

Ginger Honey Juice

Ingredients
Ginger - 1 inch(peeled)
Honey - 2 tsp
water 2 cups
lemon juice - 2 tsp
sugar - 1 tsp

Directions
Blend peeled ginger, honey, lemon juice , sugar and water. Strain and serve chilled.

Carrot Halva

Ingredients

1 lb carrot (finely chopped) ½ Can condensed milk 15 tsp sugar 4 tsp ghee cashew, elaichi

Directions
Heat ghee in a pan and stir in carrots. Continue stirring on medium heat till carrots are cooked. Add sugar to it. After the sugar melts and the paste thickens add condensed milk and stir till it thickens and you feel the aroma. Add powdered elaichi and cashews. Halwa is ready.

Bisi Bele Bath Powder

Here is the recipe for Bisi Bele Bath powder. My earlier post describing the Bisi Bele Bath recipe did not make use of this powder and in my experience gives the best taste. You can save some time by having Bisi Bele Bath powder replace some of the ingredients and related steps described there.

Time to Prepare: 15 min

Bisi Bele Bath Powder Ingredients:

Bengal Gram / Channa Dal – 1/2 cup
Urad Dal / White Lenthils – 1/2 cup
Dhaniya / Coriander Seeds – 2 tsp
Jeera / Cumin Seeds – 2 tsp
Methi / Fenugreek Seeds – 1 tsp
Dalchini / Cinnamon – 3 inch
Shalmali/ Kopak Buds or Marathi Moggu – 5 buds
Elachi / Cardamom – 2
Laung / Cloves – 2
Red Chillies – 15-18
Oil – 1 Tbsp


Time To Make: 15 min

How to Prepare:

Heat Oil in a pan, add Bengal Gram/Channa Dal and fry for 2 minutes. Then add Urad Dal / White Lenthils and fry until both Dals turn golden brown in color.
Now add all the other ingredients like Coriander Seeds, Cumin Seeds, Fenugreek Seeds, Cinnamon, Kopak Buds, Cardamom, Cloves and Red Chillies and fry for 5 minutes or until the Red chillies change the color. Then remove from the flame and let it cool.
Once all the fried ingredients are cooled, transfer them to a mixer jar and grind them in the mixer grinder until you obtain smooth powder as shown.

Bisi Bele Bath Powder is now ready. When preparing Bisi Bele Bath, you can add 2-3 tsp of Bisi Bele Bath Powder (as per your taste) directly to the cooked vegetables. Or if you need Bisi Bele Bath to be a little tastier, then grind 2-3 tsp of Bisi Bele Bath Powder with 1 cup of grated Coconut in a mixer grinder to a smooth paste and then mix it with other ingredients.

Om Tat Sat

                                                        

(Continued...) 

(My My humble salutations  and thankfulness  to  Hinduism online dot com Swamijis, and Philosophers    for the collection)

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