SPICY CORIANDER CHUTNEY

This is a very popular dip served in India with snacks such as Samosa, Onion Bhaji, Spinach Pakode, Cheela, Dahi Bada etc. You can make this in advance and use it within a week or max 10 days, store in the refrigerator or fridge. 

Serves 2 – 4 people

Duration - 5 minutes

INGREDIENTS:

Fresh coriander 1 bunch or 100gms

Green Chilly 3 – 4 Depending on how spicy you want to make it.

Black Salt ½ tsp

Lemon 1 tbsp

Salt to Taste

Water ¼ cup

METHOD

In a liquidiser, add all the ingredients except lemon. Now turn it on for a few minutes till all the ingredients are nicely mixed. Take it out in a bowl and add lemon juice. Mix well. 

You can store it in the fridge for 7 - 10 days.

TIP : To get the nice bright green colour of the chutney add a cube of ice while using the liquidiser.

Sometimes the green chillies are extremely hot, if so you can reduce the heat by adding 3 -4 tbsp of yoghurt and blending it once for 30 seconds. This will give your chutney a nice taste and reduce the heat.

MOONG DAL CHEELA (YELLOW LENTILS PANCAKE)

This is a famous starter in India also and falls under the category of Chaat. It is a simple pancake and a good source of protein. Especially good for vegans as you can choose any filling, here in this recipe we have used the most popular filling of cottage cheese (Paneer).

Serves 4

Preparation Time - 15 mins 

Cooking Time - 3 - 4 mins each pancake

INGREDIENTS:

Yellow Split Lentils 1 cup
Salt to Taste
Caraway Seeds (Optional)
Oil for pan frying
Water 1 cup

For The Filing

Grated Cottage Cheese 50 gms
Fresh Coriander finely chopped 2 tsp
Ginger 1 tsp
Red Chilly Powder ½ tsp
Green Chilly finely chopped 1

METHOD:

Wash the lentils several times and soak the lentils in water for an hour. Add the lentils in a liquidiser and grind it to a paste adding little water at a time to make this in a smooth paste.

Take out the mixture in a bowl add salt and caraway seeds.

Mix all the ingredients of the filling and keep aside.

Take a non stick pan and let it heat for 5 minutes on full flame or maximum heat mark. 

Reduce the flame to half, Now Add 2 tbsp of the mixture and using a spoon try to spread it evenly in a circular motion. (Just like a pancake) 

Add oil on the edges of the lentils pancake (moong dal cheela) and little bit on the centre of it, using a small teaspoon. 

Now add the filling and distribute it evenly on top of the cheela, carefully using a wooden spatula pick the cheela from edges and fold.  Serve Hot With Coriander Chutney & Tamarind Chutney

SWEET TAMARIND CHUTNEY

This is a very popular dip served in India with snacks such as Samosa, Onion Bhaji, Spinach Pakode, Cheela, Dahi Bada etc. You can make this chutney in advance and use it within a month’s time, store in the refrigerator or fridge.

Serves: 2 – 4 people

Cooking Time: 10 mins

INGREDIENTS:

Sugar 6tbsp

Cumin Seeds 1tsp

Red Chilly powder ½ tsp

Black Salt ½ tsp

Asafoetida (Heeng) a pinch

Dry Mango Powder 2 tsp

Tamarind Pulp 1 tsp

Water 6 tbsp

Salt to taste.

Oil ½ tsp

METHOD:

In a small saucepan, add oil let it heat for 30 sec and then add asafoetida, cumin seeds and let it crackle. 

After a min add all the remaining ingredients except tamarind pulp.

Reduce the flame and cook for 5 mins. Check if the sugar has dissolved, if not cook till the sugar dissolves.

Add the tamarind pulp and cook for about a minute and let it cool. Your sweet tamarind chutney is ready to be relished.

Note: The sauce will thicken when allowed to cool, if you like dripping consistency then add double the quantity of water.

DAHI RAITA

Cucumber & Tomato Raita

This is a yoghurt based accompaniment extremely popular with Rice dishes in India.

Preparation Time 10 mins

Serves 2

INGREDIENTS

Yoghurt 1 cup

Cucumber Chopped ½ Cup

Tomato Chopped ½ Cup

Roasted Cumin Seeds Powder ½ tsp

Salt To taste

METHOD

In a Bowl Mix All the ingredients together.

Serve as an accompaniment to Rice or along with Dry Vegetable & Roti.

TIP- You can prepare this in advance & Refrigerate for a while. Tastes Best When Served Cold. You can add Onions as well. 

VEGETARIAN PULAO (PILAU)

This is a simple veg rice dish usually served with raita or occasionally as an accompaniment to a mild curry.

Cooking Time 15 mins

Serves 4

INGREDIENTS

Rice 1 cup

Onion 1 Medium (Sliced)

Mixed Vegetables (½ cup include Peas, Carrot, Cauliflower, Cottage Cheese or Potato)

Ginger 2 inch Piece

Garlic Clove 2

Bay Leaf 1

Clove 2

Green Cardamom 2

Black Cardamom 1

Cinnamon Stick 1 small

Salt

Red Chilly powder

Garam Masala

Cumin Seeds 1 tsp

Desi Ghee (Clarified Butter)

METHOD 

Wash Rice Several times to get rid of the starch and then soak it for about 10 minutes.

Heat Ghee in a pan. Add Cumin Seeds, Bay Leaf, Green Cardamom, Black Cardamom, Clove and Cinnamon, sauté for a minute. Then add the ginger, garlic and onions sauté for 2 mins or till the onion changes its color and becomes transparent.

Add the vegetables and the remaining ingredients. Add the water and let it boil for a minute.

Cook On Low Flame for 10 Minutes or till the rice absorbs all the water.

Serve Hot With A Curry Or Raita.

SAGO KHICHDI (SABUT DANA)

Preparation Time: 15 minutes

Serves 2

INGREDIENTS        

SAGO 

Sago 1 cup

Mustard seeds 1 tsp

Potato chopped 1 small

Peanuts 2 tbsp

Curry leaves 7 or 8

Green chilly 1 slit 

Sea salt as per taste

Red chilly powder 1/2 tsp

Oil 1 tbsp

METHOD

Soak the sago with 4 cups of water overnight. Drain the excess water and take the sago out in a strainer to get rid of all the water. Let it dry a little.

In a pan add oil and let it heat, then add the mustard seeds let crackle. Add the chopped potato and cover with a lid for 3 - 4 minutes. Check if the potato is cooked.

Then add the curry leaves, green chilly and peanuts. Add the sago, salt and red chilly powder, cook for a minute. Mix well and serve hot. 

BULGUR WHEAT SALAD

Serves 2
Preparation Time: 10 mins

INGREDIENTS

SALAD 

Bulgur wheat (daliya) 1/2 cup

Split yellow lentil (Moong) 1/2 cup

Cucumber chopped 1/2 cup

Onion chopped 2 tbsp
Capsicum chopped 2 tbsp

Roasted peanuts 2 tbsp

FOR THE DRESSING

Olive oil 2 tbsp

Lemon juice 2 tbsp

Garlic chopped 2

Salt and Pepper as per taste

METHOD

Dry roast the bulgur wheat. Wash the yellow lentil thoroughly. In a cooker add water just to cover the bulgur wheat and yellow lentil, pressure cook  for about 3 to 4 mins. Just one whistle and close the flame. Release the steam and let the mixture cool.

In a bowl mix rest of the ingredients and add the bulgur wheat and lentils. Mix all the ingredients of the dressing in a bowl and mix well with the salad just before serving.

DAL MAKHNI

Preparation Time: 1 hour

Serves 4

INGREDIENTS

Whole Black Gram (Sabut Urad)1 cup
Red kidney beans 2 tbsp
Tomato 2 medium
Tomato purée 5 tbsp
Ginger 1.5 inch
Garlic 2 cloves
Green chilly 1

DAL MAKHNI

Black Cardamom 1
Bay leaf 2
Cinnamon 1 stick of about 1.5 inch
Clove 1

Cumin seeds 1 tbsp
Asafoetida (hing) a pinch
Red chilly powder 1 tsp
Garam Masala 1tsp
Clarified butter (Ghee) 1 tsp
Milk 1 cup
Cream 1 tbsp (optional)
Butter 1tbsp
Whole red chilly 1
Chopped Coriander for garnish

METHOD

In a bowl mix the lentils and red kidney beans, wash thoroughly and then soak this mixture with enough water overnight. 

Wash the lentils once agin and drain the excess water. In a pressure cooker  add the lentils mixture and 4 cups of water. (It should roughly be double the level of lentils).

Add 1 tsp salt, bay leaf and black cardamom. Bring it to boil and pressure cook for 10 mins on full flame and  about 15 mins on slow flame.

In a pan put the clarified butter, cumin seeds let it crackle add the cinnamon, clove, garlic, chilly, ginger and asafoetida. Put this Mixture in a liquidiser along with the tomatoes and blend to a smooth paste.

Put this mixture back in a pan and add red chilly powder let it cook on a slow flame till the oil separates. Open the cooker and check if the lentil is properly cooked. Take out the bay leaf and black cardamom and throw it.

Add the tomato mix to the lentils and then add the tomato purée. Let it cook for 10 minutes on slow flame then add milk cook for another 10 mins. Put the cream and add the garam masala and stir.

Just before serving heat the butter add the whole red chilly, heat for about 30 secs and put it on the dal. Garnish with green coriander and serve hot.

RAVA IDLI CHATPAT

Preparation Time : 5 Minutes

Serves 1

IDLI CHATPAT

INGREDIENTS

Idli 1 (Idli recipe http://thedalroti.blogspot.co.uk/2014/03/idli.html)

Green Chutney 1 tsp

Tomato Sauce 1 tsp

Namkeen Bhujia 1 tbsp

Cucumber for garnish

METHOD

Put the Idli on a plate and spread the green chutney and tomato sauce.

Put some bhujia or any namkeen of your choice.

Garnish with cucumber.

RAVA IDLI

IDLI

Preparation time 15 minutes
Cooking time 5 minutes

Serves 2 -3 people.

INGREDIENTS

1 Cup Semolina (Sooji )
1 Cup Yoghurt  (Dahi )
1 teaspoon Soda Bicarbonate (You can alternatively use ENO)
1 teaspoon Salt
Oil for greasing the moulds.

IDLI BATTER

METHOD

In a bowl, mix the Semolina and yoghurt to form a smooth paste. You may add a little water if the mixture isn't getting properly mixed.(this depends on the quality of yoghurt being used). Now add salt and Eno and let the batter sit for 5 minutes. It should look like the picture given alongside.

DEMOULDING

In the Idli pot add water and grease the idli tray. Cover it for 3 minutes so that steam starts to build up. Add 1 tbsp of this mixture in the mould and put it in the idli pot. Cook for 4 to 5 minutes. 

Serve hot with sambhar and chutney or use it as a quick snack.

TIP : Let it rest for 5 minutes and use only the tip of the knife to demould.

As you may break the idli elsewise.

GOBHI KORMA WITH SOYA NUGGETS

INGREDIENTS

Cauliflower finely chopped  1 cup
Soya nuggets boiled  10-12
Ginger garlic paste  1 tbsp
Tomato puree         1/4 cup
Red chilly powder   1/2 tsp
Turmeric powder         1/2 tsp
Garam masala         1/2 tsp
A pinch of asafoetida (hing)
Cumin seeds           1/2 tsp
Salt to taste

For Garnishing

Chopped coriander

METHOD

Heat oil in a pan.Add asafoetida (hing) & cumin seeds let it crackle.
Then add  tomato puree, turmeric powder and chilly powder. Fry for 4-5 mins untill the oil separate.
Add soya nuggets, cauliflower and salt. Cover the lid & keep it on slow flame for another 5-6 mins. Now add garam masala and mix well.
Garnish it with chopped coriander & serve hot with parathas.

FISH PANEER

INGREDIENTS

Paneer 250gms cut in cubes
ginger garlic paste 1 tsp
red chilly powder  1/2 tsp
cornflour  1 tbsp
lemon juice  2 tsp
curd   1 tbsp
garam masala 1/2tsp
salt 3/4 tsp
oil for frying

METHOD

Mix all the ingredients, (except the oil for frying) & let it marinade for 1-2  hours  in the fridge.

Deep fry the marinated mixture . Drain the excess oil on an absorbent paper.Sprinkle some chaat masala (optional).

Serve hot with green chutney and sliced onion.

MATAR KULCHA

The following recipe is very popular in India and a good substitute for choley. The white chickpeas called Matar can be sourced from any Indian / Asian store.

Preparation Time 35 to 40 mins

Serves 2 

INGREDIENTS

MATAR 

Matar (white chickpeas) 1 cup 

Water 4 cups

Bay leaf 1

Salt 1 tsp

Black Salt 1/2 tsp

Roasted Cumin (Jeera)  Powder 1/2 tsp

Red Chilly Powder 1/2 tsp

Coriander Powder 1/2 tsp

Chaat Masala (I used Shan) 1 tsp

Lemon Juice 1 tbsp

Imli Powder 1 tsp (Optional ) 

FOR THE GARNISH:

Chopped Onion 1 (medium size)

Chopped Tomato 1 (medium size)

Green Chilly 1 (Finely Chopped)

Chopped Coriander 1 tbsp

Grated or Julienne Ginger 1tbsp

Roasted Cumin Seeds a pinch

Green Chutney 2 tbsp (Optional ) 

METHOD

1. Soak the white chickpeas overnight or at least for 6 hours. Wash thoroughly and drain the water. In a pressure cooker, Add the chickpeas, Salt and Bay leaf. Close the lid and Leave it on full flame for 5 minutes, then simmer for another 15 - 20 minutes.
2. Let it stand for 15 minutes for the steam to escape, check if the matar is soft , remove the bay leaf and slow cook till the water is evaporated. Now close the gas and add the rest of the ingredients and mix well. 
3. Add all the ingredients for garnishing and eat hot with Kulche or Naan.

CHICKPEAS CURRY - CHOLEY

INGREDIENTS:

200gms Chickpeas

2 Bay leaves (Tej Patta)

1 Black Cardamom (Moti Elaichi)

1 small stick of Cinnamon (dalchini)

1 medium sized onion

2 medium sized tomatoes

2 green chillies slit

2 cloves of garlic

1 inch of ginger

1 tbsp Cumin Seeds (Jeera)

1 tsp Red Chilly powder

1 tsp Choley Masala

1 tsp Corriander powder

1 tsp Roasted Cumin (Jeera)Powder

½tsp Garam Masala

1tsp Dry Mango powder (Amchoor)

2 tsp Dried Fenugreek leaves (Kastoori Methi)

2 tbsp freshly chopped coriander

Salt to taste

METHOD:

1.    Soak White Chickpeas overnight. Wash thoroughly and drain the water.
2.      Take a pressure cooker add the chickpeas, salt, bay leaves, black cardamom and 6 to 8 cups of water.
3.      Leave it on full flame for 10 mins and then slower the flame and cook for another 20 mins.
4.      Do not open the cooker right away leave it for sometime to let off the steam.
5.      After 15 mins open the cooker and check if the chickpeas are properly boiled. You should be able to crush it placing between your fingers.
6.      Prepare the tadka as given in the recipe below and mix it with the boiled chickpeas, add dried mango powder and garam masala and simmer for 20 minutes for the flavours to get mixed properly.
7.      Take out the cinnamon stick, bay leaves and Black cardamom and garnish with freshly chopped coriander.
8.      Serve hot with Indian Flat bread (Kulche), Bhatoore or boiled rice.

For the TADKA

1.      Make a paste of onion, ginger and garlic.
2.      Take a small pan add 2 tbsp of cooking oil, add cinnamon stick and cumin seeds let it crackle then add the onion paste.
3.      Let the onion change its color to golden brown then add the slit green chillies.
4.      Make a paste of the tomatoes and add it to this mixture.
5.      Let it cook for 2 mins, then add red chilly powder, coriander powder, choley masala, cumin powder and dried fenugreek leaves  and mix till the oil separates from this mixture. Make sure the mixture doesnt stick to the pan add a little water if needed.