Aam ki chutney

Aam ki Chutney or Mango Chutney goes well with Roti / Chapatti or along with Rice. Preparation is a little difficult than any other chutney recipe
Ingredients:

• 1 kg raw mangoes-peeled and grated
• 4 cups sugar
• 1/2 cup salt (or according to your taste)
• 1/2 cup chilli powder
• 1 tbsp peppercorns

For the Powder

• 2 bay leaves
• 1 tsp asafoetida
• 1 tbsp clove
• an airtight sterilised jar

Method / How to make:

1. In a steel or a glass bowl, mix in the grated mango and sugar.
2. Tie with a piece of muslin and keep in the sun, stirring twice a day for about 4 days.
3. Mix in the salt, chilli powder, peppercorns and powdered garam masala and continue sunning till the sugar dissolves.
4. Transfer into a sterilised jar and store.

Dal Stuffed Poori

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Dal Stuffed Poori Recipe

Ingredients

• 1 cup Wheat flour
• 1/2 cup Black Gram Dal (urad dal)
• 2 Red Chilies
• 1/2 tsp Cumin Seeds
• 2 Cardamoms
• 2 Cloves
• 1/2" piece Cinnamon
• 1/5 cup Water
• Oil to fry
• Salt To taste

Method

• Rub 1 tsp oil into the wheat flour
• Add 1/2 tsp salt to the wheat flour
• Make soft dough using small amounts of water
• Set aside the dough for 25 minutes, covered with a wet cloth
• Soak black gram dal for atleast one hour and grind to make a paste
• Add very little water if required to make a paste
• Grind together red chilies, cumin seeds, cardamom, cloves and cinnamon and keep aside.
• Heat 1 tbsp of oil in a fry pan
• Add the dal paste and the mixed masalas, stirring constantly till the dal is fried and the water is absorbed leaving it dry
• Knead and divide the dough into 10 small balls
• Make a cup with each ball and fill with the prepared dal mixture
• Seal by extending the dough over the filling
• Flatten and roll it as a roti, approx. 3" in diameter
• Deep fry in hot oil till golden brown
• Drain and serve hot

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Spicy Baked Bread Rolls

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Baked Bread Rolls
Ingredients
7 slices soft bread fresh
2 tbsp. butter softened
2 flakes garlic crushed
1/2 tsp. crushed red chilli
salt to taste
1 tbsp. grated cheese
Method
1.Roll the bread flat with the help of a rolling pin.
2.Mix the salt, chilli, garlic in the butter.
3.Apply on all slices generously.
4.Roll one slice tightly from end to end.
5.Brush all over with a bit of butter.
6.Coat the roll with grated cheese by rolling in it.
7.Repeat for all slices. Cover rolls with a moist cloth.
8.Place in the refrigerator for 30 minutes.
9.Bake in a hot oven for 10-15 minutes or till golden brown and crisp.
10.Serve hot with cilly tomato ketchup.
Note: If you have trouble keep the rolls in place when raw, secure
them with toothpicks before placing in the fridge.
Remove toothpicks
before baking.
Making time: 10 minutes (excluding chilling and baking time)
Makes: 6 rolls

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Tandoori Roti (without Tandoor)

Tandoori Roti (without Tandoor)
Ingredients
2 cups slightly coarse wheat flour
1/4 cups maida
2 tbsp ghee
2 tbsp curd
salt to taste.
Knead slightly stiff dough cover and keep for 2 hours.
Take naan sized dough and make a ball.
Roll to a thickish roti (4-5 mm thick).
Heat griddle (tawa) place on tawa and dry one side.
Wet upper side with water and invert.
Invert griddle and roast over gas flame (or if available a barb- que
coalfire). It will fall off when done.
Serve hot with desired vegetables.

Spicy and crispy Roti

Spicy Roti
1 1/2 cups wheat flour
1/2 cups gram flour
1 1/2 tsp chilli powder
1 tbsp oil
salt to taste
44
1/2 turmeric powder
2-3 pinches asafaetida
1/2 tsp each cummin / oregano seeds
finely chopped coriander
1 tbsp water
METHOD
Knead a slightly stiff dough, adding all above ingredients, cover with
wet cloth. Break off bits and make small potato
sized balls. Roll to 3-4
mm thickness. Roast on griddle (tawa) as for phulka. Or after brown
spots appear place direct on gas flame and puff,
with help of tongs.
Phulka also may be done similarly if puffing with cloth, feels
difficult. Apply ghee or butter and serve hot with
sweetened mango preserve
(chunda) or curds or jam

Spicy Papad Ka Paratha !!

Spicy Papad Ka Paratha

Preparation Time : 30 mins Cooking Time : 30 mins Serves / Makes : 9

Ingredients

9dal ke papad 1 tsp garam masala 1 tsp red chilli powder 2 tsp fresh green coriander chopped 1 tsp salt 2tbsp finely chopped onions 2 green chillies finely chopped 2 tbsp Butter 2 katoris wheat flour oil for frying papad and parathas

Method

fry papads in oil keep aside and crush them well then add finely chopped coriander,finely chopped onion,red chilli powder,salt, garam masala, mix it well and the stuffing is ready for delicious parathas. now seive the wheat flour,add oil or ghee i.e.moyan in it and mix well and then with warm water make soft dough out of it. make balls from the dough and roll them a little. put the stuffing in it and close it with hand . roll out parathas as thin as possible. cook on tawa with oil applied on both the sides.

User Comments & Tips

serve hot parathas with white or yellow butter or ghee and curds and achaar along with it.

Spicy Gobi Manchurian

Spicy Gobi(Cauliflower) Manchurian
INGREDIENTS:
8
1 medium. cauliflower clean and broken into big florettes.
1 small bunch spring onoin finely chopped
2 tsp. ginger finely chopped
1 tsp. garlic finely chopped
1/4 cup plain flour
3 tbsp. cornflour
1/4 tsp. red chilli powder
2 red chillies, dry
3 tbsp. oil
1 1/2 cups water
1 tbsp. milk



METHOD:


Boil the florettes for 3-4 minutes in plenty of water, to which a tbsp. of milk has been added.
Drain and pat dry on a clean cloth.
Make thin batter out of flour and 2 tbsp.cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt
to taste.


Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.
In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute.
Add the salt and spring onions.
Stir fry for a minute. Add 1 1/2 cups water and bring to a boil.
Add 1 tbsp. cornflour to 1/4 cup water and dissolve well.
Gradually add to the gravy and stir continuously till it resumes boiling.
Boil till the gravy becomes transparent. Add florettes and soya sauce.
Boil for two more minutes and remove.
Serve hot with noodles or rice.


Variations:
Dry manchurian can be made by omitting the gravy.
Make florettes as above and instead of adding water as above, add fried florettes, spring onions and soya ce at this stage.
Sprinkle 1 tsp. cornflour on the florettes and stirfry for 2 minutes.
Serve piping hot with toothpicks or miniforks and chilligarlic sauce or tomato sauce.
Same procedure for veg. manchurian (with gravy or dry), but instead of using only cauliflower, use finely chopped minced
vegetables and
bind with some cornflour or bread crumbs and make small lumps the size of a pingpong ball.
Fry as above and proceed as above.
Making time: 45 minutes
Makes for: 6
Shelf life: Best fresh

A delicious spicy Indian snack – pani puri-Gol Gappey!!! :)

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A delicious spicy Indian snack – pani puri. Have your own chat-party at home now
Serves: Many Time required: 1 ½ hours
Ingredients
500 gms Semolina
250 gms Wheat flour
A pinch Soda-bi-carb Oil for frying
For filling:
4 big Potatoes (boiled & chopped)
½ cup White channas (boiled)
Salt & red chilli powder to taste
½ tsp Cumin powder
2 tbsp Tamarind chutney
Ingredients for Pani:
¾ cup Tamarind (Imli)
3 litres Water
1 ½ tsp Black salt Salt to taste
1 tsp Cumin seeds
¾ tsp Red chilli powder
2 bunch Mint (ground)
1 tbsp Coriander leaves (ground)
1 stick Cinnamon
4 Cloves
2 tbsp Lime juice
½ tsp Black pepper
2 tsp Sugar
Method
1. Combine soda-bi-carb, semolina & wheat flour together.
2. Add sufficient warm water and knead into a stiff dough.
3. Cover the dough with wet cloth for 15 mins knead again.
4. Divide the dough into small balls, roll them into small chapattis.
5. Cut with anything that is round in shape.
6. Fry in hot oil till they puff and turn golden brown in colour.
Method for filling: Mix all the ingredients of the filling well & keep aside.

Method for Pani:
1. Roast cumin seeds, cinnamon & cloves.
2. Grind it to a fine powder. Add red chilli, black salt, salt & black pepper.
3. Soak tamarind in water for ½ an hour. Mash & sieve.
4. Add sugar coriander & mint paste to tamarind water.
5. Add ground spices, lemon juice. Stir, add ice cubes and use after
20-25 minutes.

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Spicy hot and Crispy Kachori

Ingredients
For cover:
1 1/2 cup plain flour
3 tbsp. oil
salt to taste
cold water to knead dough
For filling:
1 cup yellow moong dal washed and soaked for 1/2 hour
1 tsp. garam masala
1 tsp. red chilli powder
1/2 tsp. dhania (coriander) powder
1/2 tsp. coriander seeds crushed coarsely
1/2 tsp. fennel (saunf) seeds crushed coarsely
1/2 tsp. cumin seeds
1/2 tsp. mustard seeds
1 tbsp. coriander leaves finely chopped
salt to taste
2-3 pinches asafoetida
1 tbsp. oil
oil to deep fry
1 tbsp. plain flour for patching
Method
For cover:
Mix flour, salt and oil, knead into soft pliable dough.
Keep aside for 30 minutes.
For filling:
Put plenty of water to boil. Add dal.
Boil dal for 5 minutes, drain.
Cool a little. Heat oil in a heavy pan.
Add all seeds whole and crushed allow to splutter.
Add asafoetida, mix. Add all other ingredients.
Mix well. Do not smash the dal fully.
But enough to make the mixture hold well.
Remove from fire, cool.
Divide into 15 portions.
16
Shape into balls with greased palms.
Keep aside.
To proceed:
Make a paste with water, of flour for patching.
Keep aside.
Take a pingpong ball sized portion of dough.
Knead into round. Roll into 4" diam. round.
Place one ball of filling at centre.
Pick up round and wrap ball into it like a pouch.
Break off excess dough carefully.
Do not allow cover to tear.
Press the ball with palm, making it flattish and round.
Repeat for 4-5 kachories.
Deep fry in hot oil, on low flame only.
If the kachori get a hole anywhere, apply some paste.
Return to oil and finish frying.
Turn and repeat for other side.
Fry till golden and crisp. Small bubbles must appear over kachori.
Drain and serve hot with green and tamarind chutneys.
Making time: 1 hour (excluding soaking and cooling times)
Makes: 10-12 pieces
Shelf life: 2-3 days
Note: Take care to fry on low. Hurried frying will result in soggy and oily kachories.

Spicy Indian Samosa Recipe

Ingredients
For cover:
1 cup plain flour (maida)
2 tbsp. warm oil
water to knead dough
For filling:
2 potatoes large boiledpeeled, mashed
1 onion finely chopped
14
2 green chillies crushed
1/2 tsp. ginger crushed
1/2 tsp. garlic crushed
1 tbsp. coriander finely chopped
1/2 lemon juice extracted
1/2 tsp. turmeric powder
1/2 tsp. garam masala
1/2 tsp. coriander seeds cru shed
1 tsp. red chilli powder
salt to taste
oil to deep fry

Method
For dough:
Make well in the flour.
Add oil, salt and little water.Mix well till crumbly.
Add more water little by little, kneading into soft pliable dough.
Cover with moist cloth, keep aside for 15-20 minutes.
Beat dough on worksurface and knead again. Re-cover.
For filling:
Heat 3 tbsp. oil, add ginger, green chilli, garlic, coriander seeds.
Stir fry for a minute, add onion, saute till light brown.
Add coriander, lemon, turmeric, salt, red chilli, garam masala.
Stir fry for 2 minutes, add potatoes. Stir further 2 minutes.
Cool. Keep aside.
To proceed:
Make a thin 5" diam. round with some dough.
Cut into two halves. Run a moist finger along diameter.
Join and press together to make a cone.
Place a tbsp. of filling in the cone and seal third side as above.
Make five to six. Put in hot oil, deep fry on low to medium till light brown.
Do not fry on high, or the samosas will turn out oily and soggy.
Drain on rack or kitchen paper.
Serve hot with green and tamarind chutneys (refer chutneys), or tomato sauce.
Making time: 45 minutes
Makes: 20 pieces (approx.)

Raita : A good foil for spicy dishes

Raita is a South Asian condiment based on yogurt and used as a sauce or dip. The yogurt is seasoned with cilantro, cumin, mint, cayenne pepper, and other herbs and spices. Vegetables such as cucumber and onions are mixed in. The mixture is served chilled. Raita has a cooling effect on the palate which makes it a good foil for spicy Indian dishes.




Southern Indian cuisine, such as that found in the Bangalore region, often uses finely chopped or diced carrots mixed with dahi yogurt.It could be considered similar to the Greek tzatziki.

VARIOUS TYPES OF RAITAS:
1.BOONDI RAITA:
2.ONION RAITA:
3.TOMATO RAITA:
4.CUCUMBER RAITA: