VEGETABLE SAMOSA RECIPE

Ingredients:
For Cover:
1 cup all purpose flour (Maida)
Water to Knead dough
2tbsp oilL
ittle salt
1/4th tsp. Ajwain (optional)
For Stuffing:
3-4 Potatoes (boiled, peeled & mashed)
1/2 cup Green Peas (boiled)
1-2 Green Chilies (finely chopped)
1/2tsp Ginger (crushed)
1tbsp coriander
finely choppedFew chopped Cashews (optional)
Few Raisins (optional)
1/2tsp Garam masala
Salt to taste
Red chili powder to taste
1/2 tsp. Dry Mango powder( Amchur) (optional)

How to make samosa:
For Cover:
Mix all the ingredients (salt, oil, ajwain) except water.
Add a little water at a time.
Pat and knead well for several times into a soft pliable dough.
Cover it with moist Muslin cloth and keep aside for 15 minutes.
For Stuffing :
In a bowl add mashed potatoes and all dry masalas (salt, chili powder, mango powder, garam masala) and green chilles, ginger and Mix well.
Add green peas, cashews and raisins and mix well.
Add coriander and keep aside.
To Proceed :
Make small rolls of dough and roll it into a 4"-5" diameter circle.
Cut it into two parts like semi-circle.
Now take one semi circle and fold it like a cone. Use water while doing so.
Place a spoon of filling in the cone and seal the third side using a drop of water.
Heat oil in a kadhai and deep fry till golden brown (fry on a medium flame).
Serve samosa hot with hari chutney, tamarind chutney.

Idli

Ingredients

2cup Rice
1 cup Urad Daal (white)
11/2 tbsp Salt
A pinch of Baking Soda
Oil (for greasing the pans)

Method
Pick, wash and soak the daal overnight or for 8 hours.
Pick, wash and drain the rice. Grind it coarsely in a blender.
Grind the daal into a smooth and forthy paste.
Now mix the grinded rice and daal together into a batter.
Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting.
Idlis are ready to be cooked when the batter is well fermented.
Grease the idle holder or pan well and fill each of thm with 3/4th full of batter.
Steam cook idlis on medium flame for about 10 minutes or until done.
Use a butter knife to remove the idlis.
Serve them with sambhar or chutney.

Misal ( Mumbai Roadside Recipes )

Ingredients
For The Misal1 1/2 tbsp oil
1/2 tsp cumin seeds (jeera)
1/4 cup chopped onions
1 tsp ginger-garlic (adrak-lehsun) paste
1/2 cup tomato puree
1/4 tsp clove powder
1/4 tsp cinnamon (dalchini) powder
1/4 tsp turmeric powder (haldi)
1 tbsp coriander-cumin seeds (dhania-jeera) powder
1 1/2 tsp chilli powder
1 tbsp misal masala(readily available in the market)
a pinch of sugar (optional)salt to taste
1 cup boiled mixed sprouts
2 tbsp chopped coriander (dhania)
For Serving
1 cup mixed farsan
8 tbsp finely chopped onions
4 lemon wedges
8 laadi pavs
Method For the misal
Heat the oil in a kadhai and add the cumin seeds.
When the seeds crackle, add the onions and ginger-garlic paste and sauté on a medium flame for 4 to 5 minutes.
Add the tomato purée, clove powder, cinnamon powder, turmeric powder, coriander-cumin seeds powder, chilli powder, misal masala, sugar, salt and ¼ cup of water, mix well and simmer for 5 to 7 minutes or till the oil separates, while stirring continuously.
Add the mixed sprouts, ¾ cup of water and coriander, mix well and simmer for another 2 minutes, while stirring continuously.
How to serve
Place ¼th of the potato mixture on a plate, top with ¼th of the missal, ¼ cup of farsan and ¼ cup of onions evenly over it.
Serve immediately with 2 pavs and a lemon wedge.
Repeat with the remaining ingredients to make 3 more plates.

Gulab Jamun

Ingredients
For the gulab jamuns
2 cups (250 grams) haryali mava (khoya), grated
5 tbsp plain flour (maida)
1/4 tsp cardamom (elaichi) powder
Other ingredients
ghee or vanaspati for deep-frying
For the sugar syrup
3 cups sugara few saffron (kesar) strands
Method
In a large pan, dissolve the sugar in 1 1/2 cups of water and bring to a boil.
Simmer over a slow flame till the syrup is of 1 string consistency.
Remove any impurtiies which float on top of the syrup using a slotted spoon.
Add the saffron and keep the syrup warm. For the gulab jamuns
In a bowl, combine the khoya, flour and cardamom powder and mix well. Knead to a firm dough without using any water.
Divide this mixture into 25 equal portions and roll into rounds. These should have no cracks on the surface as otherwise the gulab jamuns will crack while frying. Refrigerate for 10 to 15 minutes.
Deep fry in ghee over a slow flame till the jamuns are golden brown in colour (approximately 10 to 12 minutes).
Drain and immerse in the warm sugar syrup. Soak for 30 minutes.
Serve warm.

Nylon Khaman Dhokla

Ingredients
1 cup besan (bengal gram flour)
1 1/2 tbsp semolina (rava)
4 tsp sugar
1 tsp ginger-green chilli paste
1/2 tsp citric acid (nimbu ka phool)salt to taste
1 1/2 tsp fruit salt
1/2 tsp oil for greasing
3 tsp oil
1 tsp mustard seeds ( rai / sarson)
1 tsp sesame seeds (til)
1 tsp finely chopped green chilliesa pinch of asafoetida (hing)
2 to 3 curry leaves (kadi patta)

Method
Combine the besan, semolina, sugar, ginger green chilli paste, citric acid, salt in a deep bowl and mix well adding water as required (approximately ¾ cup) to make a thick batter.
Divide the batter into 2 equal portions.
Pour ¾ tsp of fruit salt to 1 portion of the batter and mix gently.
Pour the batter immediately into a greased 150 mm. (6") diameter thali and shake the thali clockwise to spread the batter in an even layer.
Steam in a steamer for 7 to 10 minutes or till the dhoklas are cooked. Keep aside.
Repeat the steps 3 to 5 to make one more thali of dhoklas. Keep aside.
Heat the oil in small pan and add the mustard seeds.
When the seeds crackle, add the sesame seeds, green chillies asafoetida, and curry leaves, mix well and sauté on a medium flame for a few seconds.
Remove from the flame, add 1½ tbsp of water and mix well. Pour the tempering over the dhoklas.
Cool slightly and cut into equal sized pieces.
Serve hot garnished with coriander and coconut.

Handy tip:
Always use your hands while mixing the batter to break lumps of the besan, sugar and citric acid crystals.

Adai

Ingredients :
Par boiled rice- 2 cups
Red gram dhal- ½ cup
Bengal gram dhal- ½ cup
Green chillies- 6
Grated coconut- 3 tablespoons
Coarsely powdered pepper and cumin -1 teaspoon.
Chopped coriander leaves and curry leaves- 2 tablespoons
Salt to taste - optional
oil- for frying - use sparingly

Makes about 20 Adais

Directions :
Soak rice and dhal together for 2-3 hours. Grind it along with coconut and chillies till it becomes a thick paste. Mix in the other ingredients. Heat a heavy dosa pan and spread little batter on it using the ladle into a thick circular adai. Add a teaspoon of oil around and fry on both sides in medium flame. Serve hot with chutney or tomato sauce. Enjoy!

Aloo Gobi

(Potatoes and Cauliflower)Ingredients :
1 large cauliflower
2 potatoes, boiled & peeled
1 tbsp coriander, finely chopped
1 green chillies
1 onion, finely chopped
¼ tsp turmeric powder
½ tsp dhania powder
1 tsp lemon juice
2 tbsp curds
½ tsp cumin seeds
3 tbsp oil or ghee

To be ground into paste :
2 tbsp coconut, grated
¼ cup coriander, chopped
3 green chillies
½ tsp ginger grated
1 tsp garlic grated
1 onion
½ tsp wheat flour

Directions :

Break cauliflower into florettes. Simmer in boiling water for 3 to 4 minutes.
Drain, keep aside. Chop potatoes into medium chunks.
Heat oil in a pan, add cumin seeds, allow to splutter.
Add onion and green chilli, saute till pink.
Add paste, turmeric powder, dhania powder, saute for 2-3 minutes.
Add curds, stir continuously, till boiling resumes.
Add potatoes, cauliflower, cook till gravy thickens.
Stir occasionally to avoid burning.
When gravy is thick and oil separates, add lemon juice and it is done .
Garnish with coriander, serve hot. Enjoy!
"Why cook Aloo Gobi, when you can Bend It Like Beckham?"

Makkai Roti

Ingredients :
½ kg maize flour
¼ kg wheat flour
4 tbsp plain yogurt
3 cloves garlic, grated
4 green chillies, very finely chopped
1"piece ginger, grated
¼ tsp haldi
¼ tsp chilli powder
1½ tsp oil
salt and pepper to taste
oil for frying]

Method :
Combine all the ingredients and knead well with a light hand to make a dough. Put a little water if necessary. Divide into equal parts.
Heat a griddle and grease with few drops of oil.
Roll out each ball into a medium sized chapati, and fry till both sides are evenly browned.

Makai Aur Subzi Ki Roti

Ingredients :

1½ teacups makai ka atta
½ teacup cauliflower, grated
½ teacup methi leaves,
finely chopped
½ teacup coriander, chopped
2 green chillies, chopped
1 potato, boiled
salt to taste


Method :

Sieve the atta, put the cauliflower, methi, green chillies, coriander and salt.
Grate the boiled potato and put in the mixture.
Put some warm and make soft dough.
Divide the dough into 8 to 10 balls. Roll out by apply a little flour and cook on a tava until it becomes soft.
Ready to serve.

Layered Chapaties

Ingredients :

For the chapaties
1½ teacups gehun ka atta
1 tbsp ghee or butter
½ tsp salt

For dipping the chapaties :
½ teacup milk
2 tbsp maida

For the stuffing :
2 potatoes, boiled
2 teacups finely chopped mixed boiled vegetables (French beans, carrots, cauliflower, green peas etc)
1 onion, finely chopped
1 tomato, finely chopped
1 green chilli, finely chopped
1 tsp chilli powder
½ tsp haldi powder
1 tbsp cashewnuts, chopped
1 tbsp coriander, chopped
2 tbsp ghee
salt to taste

Method :

For the chapaties :
Combine all the ingredients together to make a soft dough.
Knead properly and keep aside for ½ hour.
Roll out the dough into thin chapatis about 150 mm (6") in diameter and cook them lightly on a tava.

For the stuffing :
Finely chop the potatoes. Heat the ghee, put the onion and cook for 1 minute.
Put the tomato and green chilli and sauté for 1 minute.
Put the potatoes, mixed vegetables, chilli powder, haldi powder, cashewnuts, coriander and salt.

How to proceed :
Grease a baking dish. Put a chapati in it and spread a little stuffing.
Dip another chapati in the milk and maida mixture and keep it on the top of the stuffing. Spread a little mixture again and continue ending with a dipped chapati.
Pour 2 tsp of melted butter on top and bake in a hot oven at 200ºC (400ºF) for at least 15 minutes.
Cut into slices.

Ready to serve.

Green Peas Parathas

Ingredients :
For the stuffing :
2 teacups boiled green peas
5 green chillies, finely chopped
1 tsp jeera
1 tbsp ghee
salt to taste
For the dough :
3 teacups whole meal flour
2 tbsp ghee
½ tsp salt
For the parathas :
Ghee for frying

Method :

For the stuffing :
Mash the boiled green peas. Heat the ghee in a vessel and sauté the jeera.
Put the green chillies, sauté for 1 minute and then put the mashed peas and salt. Cook for 1 minute and allow the mixture to cool.

For the dough
Sieve the flour with the salt. Apply ghee to the flour.
Use water and make into small parts.
Knead properly and divide into 10 to 12 parts.

How to proceed
Take a small part of the dough, flatten a little and put 1 tbsp of the green peas mixture in the center.
Cover the mixture by drawing up the edges towards the center.
Press on a floured board and roll out into a round as large as saucer.
Put the paratha on a hot tava (griddle). Cook for a minute or two and turn once. After 1 minute, put a little ghee around the edges, turn again and fry the other side. When brown patches appear on both sides, the paratha is ready.
Repeat the same procedure for the rest of the dough.
Ready to serve hot.

Cooker Naan

Ingredients :

500 grams maida
1½ tsp sugar
20 grams fresh yeast or 2 tsp dry yeast
2 tbsp fresh curds
25 grams ghee or margarine or butter
1 tsp salt



Method :

Sieve the flour properly.
Put the sugar and yeast in 1 teacup of warm water and mix till the yeast dissolves. Cover and wait for 5 to 7 minutes until the mixture is full of froth.
Put this liquid along with the curds, ghee and salt to the flour and make soft dough by using some more warm water.
Knead the dough for at least 6 to 7 minutes.
Keep the dough under a wet cloth for 30 minutes. Knead again for 1 minute.
Divide the dough into 20 small parts and shape into naans.
Grease a pressure cooker very lightly with oil. Take out the lid from the pressure cooker and heat it upside down.
Take each naan, apply a little water on one side and stick the wet side around the inside of the pressure cooker till brown spots appear. Continue the same procedure for the remaining naans. (One at a time you can apply 3 to 4 naans inside the walls of a pressure cooker).
Take out and apply butter.
Ready to serve.

Chapati

Ingredients :

Wheat flour
1 tsp salt
1 tsp ghee



Method :
Prepare dough by mixing together ½ cup of water, 1 tsp salt, 1 tsp ghee and just enough wheat flour.
Knead well. Let the dough be a little softer than that of puri.
Keep aside for an hour.
Then shape parts of dough into balls bigger than the ones fit for puris.
Dust with wheat flour.
Roll into chapatis on a rolling board.
Smear chapati tawa with ghee. Keep on flame.
Roast both sides of chapati on the tawa moderately.
Ready to serve.

Bhaturas

Ingredients :

500 grams maida
1½ tsp sugar
20 grams fresh yeast or 2 tsp dry yeast
2 tbsp fresh curds
25 grams ghee or margarine or butter
1 tsp salt

Other ingredients :
Oil for deep frying

Method :
Sieve the flour properly.
Put the sugar and yeast in 1 teacup of warm water and mix till the yeast gets dissolves. Cover and leave for 5 to 7 minutes till the mixture is full of froth.
Put this liquid along with the curds, ghee and salt to the flour. Put some warm water to make a soft dough.
Knead the dough for 6 to 7 minutes.
Keep the dough in a wet cloth for 30 minutes. Knead for 1 minute.
Divide the dough into 20 parts. Apply a little ghee and roll out puris.
Deep fry the puris in oil.
Ready to serve.

Aloo Ki Puri

Ingredients :

2 teacups maida
2 potatoes, boiled
2 pinches pepper powder
½ teacup milk
2 pinches saffron
2 tbsp melted ghee
½ tsp salt
ghee for deep frying

Method :

Peel and grate the potatoes and make a fine paste.
Mix the flour, pepper, ghee and salt properly.
Put the saffron in the milk and mix with the flour. If you want, put a little saffron colour in the milk.
Knead and dough properly. Leave aside for 1 hour.
Roll into small puris and deep fry in hot ghee till they puff up.
Ready to serve.

Yogurt with Cucumber Raita Recipe (Punjab - North India)

Ingredients:
2 green cucumbers
Salt and black pepper to taste
2 tablespoons finely chopped spring onion
2 cups yogurt
1'/2 teaspoons roasted cumin seeds (optional)
Garnish:
1 tablespoon chopped fresh coriander or mint

Method:
Peel the cucumbers, halve them lengthways and remove the seeds. Cut the cucumbers into small dice, sprinkle with salt and leave for 15 minutes, then drain away liquid and rinse the cucumbers quickly in cold water. Drain well. Combine with onion, yogurt, lemon juice and taste to see if more salt is required. Roast the cumin seeds in a dry pan, shaking pan or stirring constantly, until brown. Bruise or crush seeds and sprinkle over yogurt. Serve chilled, garnished with mint or coriander.

INDIAN FOOD HISTORY

Indian Cooking derives from a 4000 year old timeline, during which culture has changed, geographical boundaries have changed significantly leading to confusing terms such as
sub-continental cuisine while other parts of a region want a separate culinary identity. Unfortunately since India's root cuisine precedes the subsequent subdivisions trying to distinguish between modern India’s cuisine and that of its neighbors, is not really
feasible.
Indian Cooking has however evolved significantly over time and the varying influences brought into the country by the various rulers and travelers, it has not lost its original identity, rather become richer with the assimilation of the myriad influences. This is very apparent in some of the unique regional cuisines, which we will discuss later. The following historical timeline is from a culinary perspective rather than a complete historical guide

FOOD HISTORY

2000 BC and earlier: Most people believe that the origins of Indian history and therefore the cuisine are as old as mankind itself. The earlier formal civilization is the Mohenjedaro and Harrapan Civilization, which is at about 2000 BC. Most people believe that the Ayurvedic tradition of cooking which is a complete holistic approach to cooking, evolved at this point in time. This lays the foundation of the concept that everything we eat affects both our body and mind, therefore food should be pure, from nature, and balanced. The core balance consists of balancing the six tastes – Sweet. Sour, Salty, Pungent, Bitter, and Astringent. These tastes relate to the attributes of Essence and Effect.1000 BC: At this point we see the first movement of outsiders into the country, this forms the origins of the Indus Valley Civilizations. The Mohenjodaro people are believed to have been pushed to the Southern Part of the country and the cuisine there is still largely vegetarian. The roots of Hinduism are shaped at this point, the Vedas or the religious texts are developed at this point as is the Mahabharatha. The caste system is developed at this point in time, dividing food habits of people broadly by caste, for example the Brahmins for the most part were vegetarians while the Khatriyas were non-vegetarian.600 BC: We see the emergence of Buddhism and Jainism, the later has a marked influence on the cuisine in some parts of the countries. Jains were strong believers in non-violence, traditional Jain cuisine apart from being cooked without meat was also cooked without onion and garlic.400 BC: Parts of India were ruled by Alexander the Great, in the 326 BC period, but generally this period was the period of the Mauryan Dynasty.The Mauryan dynasty especially King Ashok was responsible for the further development of Buddhism, this period also saw the development of Buddhism outside India, which would lead people to people there must have been some cross-pollination with food. There are references to the development and production of several varieties of natural liquor that were consumed for recreation. The Mauryan economy was also agriculture driven which resulted in the base of all the grain cuisine in India.AD –1200: This period was the period of several North Indian dynasties, including the Gupta Dynasty which was noted for its love of the arts and there were several visiting travelers during this time. This was also known as the Golden Age of India Art, there were several travelers who visited India and carried with them knowledge and products like tea and spices. In the South of India notable dynasties were the Hoysala Dynasty. But from a culinary perspective there are still no significant external influences brought into the country.1200-1500AD: This period is the period of Muslim Invasions and the first entry of several foreign invaders into the country. Vasco Da Gama arrived in India in 1948 to explore opportunities for trade which later resulted in colonization of parts of India by the Portuguese, the most notable example of this influence is seen in the cuisine of Goa, in Western India. The Khilji Dynasty ruled in Northern India during a significant period of time, an interesting travelogue of this period is provided by Ibn Batuta a Moroccan traveler in the court of Mohamed Bin Tughluk. In one instance he describes a meal served to him where is outlines the use of ghee, yogurt, pickles, and that it comprised of several courses including a milk-based dessert. 1500-1800 AD: This is the period of the Moghul empire and the emergence of the Moglai cuisine that people now associate with India. It includes the addition of several seasonings like saffron, the addition of nuts and cooking in the “Dum” or sealed pot method of cooking. In the South of India, you have the Sultan dynasty in Hyderabad where the similar influences are permeated into the region. There is a continuation of other European influences in parts of South India such as Kerala where you see the beginning of the Syrian Christian cuisine.1800 – 1947 AD: This was the period of the British rule in India and the love affair of the English with Indian food. This generally was hardly a glorified period in Indian history, but the British loved the general elaborate way of eating and adapted several of the food choices to their taste and developed the “Raita” as a simple spice to help them cook Indian spice. This period resulted in the emergence of the Anglo-Indian cuisine and the emergence of certain “Raj” traditions like that of “high-tea” an elaborate late afternoon meal served with tea.