List Of Savouries
Masala Vada
Ingredients
•Chana dal …………………………3 cups
•Cumin Seeds ……………………..2 tsp
•Salt ………………………………… to taste
•Ginger …………………………….. small piece
•Green Chilies……………………..4, 5
•Cilantro…………………………….few twigs
• Mint leaves …………….. ………few twigs
•Soda Bicarb ………………………a pinch
•Oil…………………………………..
For deep frying Preparation Soak Chana dal in water for 4 hrs. Drain and keep aside. Grind cumin seeds, salt, soaked Channa dal and ginger coarsely without adding water. To this coarse mixture, green chilies, cilantro, mint leaves, soda bicarb and mix all together. Now heat oil in a deep frying pan. Take small amount of the mixture and pat it lightly on your palm and slide into hot oil and deep fry until golden brown.
Stuffed Chapati
Samosa
Ingredients Dough:
• 2 C all purpose flour
• 1 Tsp salt
• 4 Tbsp ghee/oil
• ½ – ¾ C warm water Filling:
• ½ Tsp cumin seeds
• ½ Tsp fennel seeds
• ½ Tsp fenugreek seeds
• ½ Tsp coriander seeds
• ½ -inch cinnamon stick
• 1 Tbsp ghee/oil
• 2 hot green chilies, chopped
• 1 Tbsp finely grated ginger
• ½ Tsp yellow asafetida powder
• ¾ Tsp turmeric powder
• ½ Tsp garam masala
• ½ Tsp chat masala
• 2 C boiled coarsely mashed potatoes
• ½ C boiled green peas
• 1½ Tsp salt
• ½ Tsp sugar
• 2 Tbsp chopped fresh coriander leaves
• Ghee/oil for deep frying
Preparation 1.
For the dough: In a mixing bowl, combine the flour and salt. Add the ghee/oil and rub wit fingertips until the mixture resembles breadcrumbs. Slowly add enough water to make non-sticky medium soft dough. Keep aside covered. 2. For the filling: Grind the 1st five filling ingredients to a fine powder. Keep aside. 3. Heat ghee/oil in a pan. Add chilies and ginger and fry for 30 seconds. Add the spice powder prepared, sprinkle asafetida powder, add turmeric, garam masala, chat masala and stir-fry until aromatic. Add the potatoes, peas, salt and sugar. Combine well and cook over low heat for 10-12 minutes. Allow to cool. Divide the filling into 20 equal parts. 4. Preparing and cooking the samosas: Divide the dough into 10 parts and roll them into smooth balls. Roll each ball into a disc of 5-inch in diameter with help of a rolling pin. Cut the disc in half to yield 2 semicircles.
5. Moisten one straight edge of the semicircle with water. Fold the semicircle in half and form a cone by pressing the moistened edges together.
6. Spoon one portion of the filling into the cone prepared. Now moisten the inside edges of the cone and press to seal. Ensure that no filling comes out of the cone. Repeat the same for the remaining samosas.
7. Deep fry in ghee
Yield 20 Samosas
Khichari
Ingredients
1/3 cup split red lentils, or split moong
1 cup basmati or other long-grain white rice
3 tablespoons ghee or oil
1/3 cup cooked unsalted cashews
2 teaspoons cumin seeds
1 tablespoon fresh hot green chili, minced
2 tablespoons minced fresh ginger
1 teaspoon turmeric
1 teaspoon yellow asafetida powder
3 cups mixed vegetables, cut into large chunks
5 - 6 cups water
1½ teaspoons salt
1 tablespoon butter
2/3 cup cooked green peas
1 cup tomatoes, peeled and chopped
½ cup chopped fresh coriander leaves
Heat the ghee in a heavy 4-litre non-stick saucepan over moderate heat. Sprinkle the cumin seeds into the ghee. When they turn golden brown add the chilies and ginger. Saute them for a few seconds; then add the turmeric and asafetida. Add the vegetable pieces and fry them for a minute or two.
Stir in the lentils and rice, stirring with the spices and vegetables for a minute.
Pour in the water and bring to a full boil over high heat. Reduce the heat to low, partially cover and slowly cook, stirring occasionally, for about 30 minutes or until the lentils and rice are soft. If the khichari dries out too much, add up to 1 cup warm water.
Fold in the salt, butter, cooked green peas, chopped tomatoes, toasted cashews, and the chopped fresh coriander leaves, allowing them to warm for one minute. Serve hot.
Pakoras
Ingredients
2/3 cup each of chickpea flour, plain flour and self-raising flour
2½ teaspoons salt
2 teaspoons yellow asafoetida powder
1½ teaspoons turmeric
2 teaspoons cayenne pepper
1½ teaspoons ground coriander
2 teaspoons nigella seeds
2 finely chopped medium sized fresh hot green chilies (optional)
2½ cups cold water, or enough to make a smooth batter
bite-sized vegetable pieces of your choice
ghee or oil for deep-frying
Combine the flours, salt, powdered spices, nigella seeds and optional green chilies in a bowl. Mix well with a wire whisk.
Whisk in sufficient cold water to make a batter the consistency of medium-light cream. When you dip the vegetable in the batter, it should be completely coated but neither thick and heavy nor runny and thin. Have extra flour and water on hand to adjust the consistency as required. Let the batter sit for 10 to 15 minutes.
Heat the ghee or oil to a depth of 6 – 7 cm in a wok or deep-frying vessel until the temperature reaches about 180°C/355°F.
Dip 5 or 6 pieces of vegetable in the batter and, one at a time, carefully slip them into the hot oil. Fry until the pakoras are golden brown, turning to cook them evenly on all sides. Remove with a slotted spoon and drain on paper towels. Continue cooking until all the pakoras are done. Serve immediately or keep warm, uncovered, in a preheated cool oven for up to ½ hour.
Chickpea and spinnach hummus
Ingredients
1 15oz can chickpeas (garbanzo beans, kabule chana,)
2 tablespoons roasted sesame seeds (til)
1 cup spinach leaves all the stems removed
1-1/2 teaspoon salt
2 serrano green chili chopped adjust to taste
2 tablespoons lemon juice
2 tablespoons olive oil
Recipe will make 16 oz
Method
Drain the liquid from can of chickpeas, wash them well and drain the water.
In a food processor all the ingredients except oil, blend it to make smooth paste.
Add oil and mix it again. Chickpea spread is ready.
Ingredients
•Cream cheese softened……………………………..½ C
•Cottage cheese…………………………………………½ C
•Ground black pepper………………………………..½ tsp
•Green chilies chopped finely……………………….2
•Big tomato chopped ………………………………….1
•Bell pepper chopped………………………………….1
•Oil…………………………………………………………..5 Tsp
•Eight-inch tortillas……………………………………….5
(if unavailable substitute with chapatis)
Preparation
1) In a mixing bowl, combine the cheese, black pepper, chilies, tomatoes and bell pepper. Divide the mixture in five parts.
2) Spread one part of the filling on half of each tortilla, leaving a 2 cm border. Fold the other uncovered half to cover the filling so that you end up forming a semi-circle.
3) Heat a frying pan over moderate heat. Add 1 tsp of oil, gently place a tortilla and press down with a spatula. Cook for 1-2 minutes until lightly browned from underside. Carefully flip the tortilla and cook again for 1-2 minutes on the other side.
4) Remove the tortilla, and cut it in half to get to 2 triangles. Repeat for the remaining tortillas. Serve warm.
Serves
5
