FRIED RICE

Ingredients....

[1] Rice 2 cups
[2] Green Onion (finely chopped)1 cup
[3] Oil 4 tbsp.
[4] Green peas (boiled) cup
[5] Tomato (sliced) 1
[6] Soya sauce 2 tbsp
[7] Carrot (cut into small cubes) cup
[8] Salt to teste
[9] French beans (cut into small cubes)cup
[10] Ajinomoto tsp
[11] Capsicum (cut into small cubes)cup
[12] Vinegar 2 tbsp


Method...

Wash rice and boil it in salted water without covering. When rice is done, strain it through a strainer and let it cool. Heat oil in a kadahi and slightly fry the onions. Put all the vegetables except peas and tomatoes. Add boiled rice along with aji-no-moto, salt, soya sauce and vinegar. Cook for 2-3 minutes on high flame while continuously stirring it. Transfer to a serving bowl and garnish with tomatoes and peas. Serve hot.


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Chana Dal With Pumpkin

Ingredients...

[1] 1 cup chana dal (Bengal gram)

[2] 250 gm pumpkin

[3] 2 tomatoes

[4] 3 pods of garlic

[5] ½ piece of ginger

[6] 2 green chillies

[7] a bunch of curry leaves

[8] 1 onion

[9] 1 tsp turmeric powder

[10] 2 tbsp oil

[11] 1 tbsp tamarind pulp

[12] salt to taste

Method...

1.Chop the onion and tomatoes. Slit the chillies into halves. Peel the pumpkin and remove the pith and cut the pumpkin into small pieces. Peel and grate the ginger. Peel and crush the garlic.

2.Cook the chana dal in 4-5 cups of water till tender but not overcooked. Keep aside.

3.Heat the oil and fry the onion till it is light golden brown. Add the ginger, garlic and the tomatoes and fry for another minute

4. Mix in the pumpkin pieces and salt to taste and the turmeric powder.

5.Add one cup of water and cover with a lid and cook over a medium heat till the pumpkin pieces are tender. Mix in the cooked dal and allow the dal to simmer.

Add the green chillies and the curry leaves.

6.Continue to simmer for 3-4 minutes. Mix in the tamarind pulp and cook for another minute. Serve hot with rice or paranthas.

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Shankarpale or Sweet Diamonds - Indian Cookies

Ingredients...

[1] 5 cups flour

[2] 1 cup oil

[3] 1 cup water

[4] 3/4 cup sugar

[5] oil to deep fry

Method...

Put the oil in a thick bottom pan. Add water and sugar. Stir and bring to a boil. Remove from heat immediately. Let it stand until it is lukewarm. Fold in the flour adding a little at a time. Knead well. Heat oil in a deep frying pan. Divide the dough into lemon sized balls and roll out with a rolling pin. You should not be able to see the surface you are rolling it on through the
dough. Using a pizza cutter or a sharp knife cut into strips at an angle. Turn the surface 90 degrees and cut diagonally to form diamonds. If you don't cut at an angle you will get squares, diamonds look better. Deep fry in the oil until golden brown. Store in a air tight container.

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Chicken Chaat

Ingredients....

[1] 1 boneless chicken breast

[2] 1 tsp. salt or according to taste

[3] 2-3 cloves of garlic (Lehsan)-chopped

[4] 2 tbs. cooking oil

[5] 1½ tsp. coriander (Dhaniya) powder

[6] ¼ tsp turmeric (Haldi) powder

[7] ¼-1/2 tsp chili (Lal Mirch) powder1

[8] ½ tbs. lemon juice

[9] A few fresh coriander (Dhaniya) leaves chopped for garnish

Method...

Wash the chicken meat and cut into 1-inch pieces. Heat the oil in a frying pan and add the garlic and salt. Fry the garlic till it is light brown. Add the chicken pieces and fry for 5-6 minutes stirring constantly. Then add the dhaniya powder, haldi and chili powder. Fry for another 3-4 minutes stirring frequently and check to see if the chicken has become tender.Remove from heat. Add the lemon juice and garnish with fresh chopped dhaniya leaves.

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Mixed Dal Pakoras

Ingredients...

[1] 1 cup channa dal
[2] 1/2 cup moong dal
[3] 1/2 cup masoor dal
[4] 1/4 cup urad dal
[5] 1/4 cup tur dal
[6] Coriander seeds
[7] 2tbsp Cumin seeds
[8] 2tbsp Ginger
[9] 5 to 6 cloves of garlic
[10] Coriander leaves or fresh spinach chopped 1/2 cup
[11] 3-4 hot medium sized green chillies
[12] Salt to taste
[13] A pinch of baking soda
[14] Oil for deep frying

Method...

1.Wash dals and soak them separately.
2.Make smooth paste of ginger, garlic, green chillies, coriander seeds and cumin seeds then grind above soaked dals into a coarse paste mix the smooth paste also add salt and pinch of baking soda to the coarse paste.
3.Add chopped spinach or coriander leaves to it.
4.Heat oil in pan or kadai.
5.Make small balls or drop with small spoon in preheated oil and fry till light brown .
6.Serve hot with tomato ketchup or fresh ground mango chutney

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chilly pickle

Ingredients...

[1] Green chilli 200 grams

[2] Lemon juice 1/2 cup

[3] Red chilli powder 1 tsp.

[4] Fenugreek seeds 1/2 tbsp.

[5] Mustard seeds 1/2 tbsp.

[6] Turmeric Powder 1 tsp.

[7] Cumin powder (roasted) 2 tsp.

[8] Salt to taste

[9] Vegetable oil 3 tbsp.

Method...

1. Powder the mustard seeds and fenugreek seeds and mix with red chilli
powder, turmeric powder, cumin powder and salt.

2. Cut green chillis into thin slices and dip in lemon juice. Keep for an hour.

3. Make the oil slightly warm and add all the spices ( step 1).

4. Add this to the green chillis dipped in lemon juice and stir well.

5. Put the chilli pickle in a glass bottle and use after 4-5 days.

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Hot Lime Pickle

Ingredients...

[1] 1 kg. of quartered lemons,

[2] 10 grams of fenugreek powder,

[3] ¼ katori split mustard seeds,

[4] 6 tea spoons of asafetida,

[5] 1 katori of chilly powder,

[6] 1 katori salt, 20 grams of oil,

[7] 1 tea spoon of mustard seeds

[8] ¼ katori turmeric powder.

Method...

Apply a little salt and turmeric powder to the lemon pieces and set aside. Grind the split mustard; heat oil and add mustard seeds, asafetida, turmeric and fenugreek powder. When cool, add salt and chilly powder. Mix this masala with the lemon pieces and pack tight into jar. After 2 days, stir pickle thoroughly up and down. Oil should rise to the surface. If this doesn't happen, prepare more tempering with another ½ katori of oil and pour over pickle when cool. This pickle takes some time to mature.

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Carrot Pickle

Ingredients...

[1] 1 kg of carrots

[2] 25 grams of mustard powder

[3] 25 grams of chilly powder, salt

[4] turmeric powder to taste

[5] mustard oil.

Method...

Wash the carrots and cut them into long pieces. If the carrots are big cut into 8
pieces, otherwise four. Mix all the ingredients with a little oil. Pack into jars and
keep in the sun for four days.

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LEMON PICKLE (GUJARATI)

Ingredients....

[1] 1 kg Lemons (Nimbu)
[2] 1/2 kg Sugar (Cheeni)
[3] l teaspoon asafoetida
[4] 4 teaspoons Red chili pepper (Lal Mirchi)
[5] 2 teaspoons Turmeric (Haldi)
[6] 3/4 cup Salt (Namak)

Method....


1.Cut each lemon halfway through.
2.Stuff with salt and turmeric powder and put in an airtight jar for one month.
3.The lemons will leave some water.
4.Drain it and cut each lemon into four pieces.
5.In the water mix asafoetida powder, red chili pepper and sugar and pour over the lemons in the jar. Cork tightly.

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Beetroot Pickle

Ingredients...

[1] 2-3 Beetroot

[2] 5 Methi seeds

[3] 5 Mustard seeds

[4] 1 tbsp Asfoetida

[5] 5-10 Green chillies

[6] Chilli powder

[7] 2 tbsp Oil

[8] 2 tbsp Vinegar

[9] Salt to taste

Instructions...

1. Chop the beetroots and chillies into pieces and add salt.

2.Fry methi seeds and mustard. Make powder.

3. Mix asfoetida and chilli powder with methi-mustard powder.

4. Heat oil in pan and remove from the flame.

5. Put the above mixture in oil.

6. Add beetroots and chillies also.

7.Keep it in a bottle containing vinegar and sprinkle salt.

8. Beetroot Pickle is ready.

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