Recipes Of Indian Food Biography
Source(google.com.pk)
Aloo Puri, spicy potatoes with gravy and puffed whole wheat bread (puri). It is simple and makes a complete meal. This is a popular combination in North India. This can be served for a casual breakfast, lunch or dinner.
Recipe serves 2.
Aloo Puri (Potatoes with Fried Puffed Bread) Recipe by ManjulaIngredients:
for Aloo (Potatoes with Gravy)
3 medium size potatoes peeled and cubed in bite size, about 2 cups of cubed potato
1-1/2 tablespoons oil
1 teaspoon cumin seeds (jeera)
1/8 teaspoon asafetida (hing)
1/4 teaspoon turmeric (haldi)
1 teaspoon ginger chopped
1 green chili chopped
2 teaspoon coriander powder (dhania)
1 teaspoon fennel seed crushed
1/4 teaspoon red chili powder
1 teaspoon salt
1/2 teaspoon mango powder (amchoor)
1/4 teaspoon garam masala
About 2 tablespoon cilantro (hara dhania) finely chopped
for Puri
1 cup whole wheat flour
1 tablespoon soji / semolina
1/8 teaspoon carom seeds (ajwain)
1/2 teaspoon salt
Approx. ½ cup water
Also need oil to fry
Method
For Aloo: In a small bowl, mix the coriander, fennel, turmeric, chili powder, salt, ginger, and green chili with about 2 tablespoons of water. Set aside.
Heat the oil in a saucepan over medium high heat. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready. Add cumin seeds, and asafetida, as cumin seeds crack add spice mix and stir fry for about 15 seconds
Add potatoes mix with spices, lower the heat to low medium, cover the pan and let it cook for about three to four minutes stirring once in between.
Add about 1-1/2 cups of water and change the heat to medium high heat. As potatoes come to boil cover the pan and lower the heat to medium and let it cook for about eight minutes.
Mix the potatoes and mash some potatoes as mixing the potatoes, this will thickness to gravy. Adjust the water in gravy to your liking; gravy will thicken as it will cool.
Add mango powder, garam masala and cilantro. Mix it well turn off the heat and cover the pan.
Aloo is ready to serve hot with Puries.
For Puri: In a bowl mix whole-wheat flour, soji, carom seeds, and salt. Add water as needed to make firm dough.
Oil your palm and knead the dough until it is pliable. Dough for puri should be firm but smooth.
Set the dough aside and cover with a damp cloth. Let the dough rest for 15 minutes or longer.
Divide the dough in 10 equal parts.
Take couple of drops of oil on your palm and roll the dough in balls and press it between your palms.
Roll the dough into about 5-inch diameter. If the dough is sticking to the rolling pin or rolling surface, put couple of drops of oil on the rolling pin and a couple of drops of oil on the surface.
You can roll 4 to 5 purees before you start frying, but do not roll all the puries at once or they will begin to dry and not puff.
Heat about one inch of oil in frying pan on medium high heat. To check if oil is hot enough place a small piece of dough in oil and dough should float to the top right away.
Place the puri in the frying pan and press it with a skimmer, puri should puff right away.
Turn puri over. Puri should be light creamy brown from both sides. Take the puri out and place it on paper towels to absorb the excess oil.
Serve puri with Aloo. You can store the puries in covered container after they cool to room temperature.
Sarson Ka Saag, mustard greens with spinach is a healthy and easy to prepare dish. Sarson ka saag is a all time favorite punjabi dish. Traditionally this is served with maki ki rote (maize flat bread) and gur (unrefined cane sugar).
Serves 3-4
Sarson Ka Saag (Mustard Greens and Spinach) Recipe by ManjulaIngredients:
4 cups packed mustard leaves chopped (sarson)
4 cups packed spinach leaves chopped (palak)
1 tablespoon ginger finely shredded
2 green chili chopped (adjust to taste)
1 teaspoon salt
1/2 teaspoon turmeric
1/4 cup corn flour (maki ka atta, maize)
4 tablespoons ghee/ clarified butter
For seasoning
2 tablespoons ghee/ clarified butter
1/2 teaspoon cumin seeds
1/8 teaspoon asafetida (hing)
¼ teaspoon red chili powder
Method
Mix corn flour with ½ cup of water and keep aside.
In a heavy bottom pan boil the mustard, and spinach leaves, 4 tablespoons ghee/ clarified butter, salt, turmeric, ginger and green chili with one cup of water over medium high heat.
After greens come to boil cover the pan and turn heat down to medium. Cook for approximately 30 minutes; stir 3-4 times in between. Greens should be well cook and mushy; they will become about 1/3 in volume.
Add corn flour mixture and mix it well and let it simmer for about 20 minutes. Stir 3-4 times in between. Saag should be cook well all the ingredients nicely integrated together.
For seasoning heat the ghee/ clairfied butter in small pan, ghee should be moderately hot. Add cumin seeds they should crack right a way. Add asafetida and red chilies stir for few second and add to the saag. Mix it well.
Sarson ka saag is ready. Serve hot with maki ki roti, naan or Thandoori Roti.
Raita is a mixture of yogurt, vegetables, and often fresh herbs (sometimes a little fruit makes its way in here too) that's served alongside spicy curries across India. It is the ultimate cooling agent when your mouth starts to burn with heat from chilies. It's also just wonderful atop a bed of wilted greens or swirled into soup. Raita is the perfect thing to have hanging around in the fridge. Have you ever had raita? Here's a very simple recipe to make a bowlful at home.
2012_2_2-raita-1.jpg
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I first encountered raita on a trip to India at the age of sixteen. This six-week journey with my dad forever instilled in me a love and interest in Indian culture, in particular the food. I have vivid memories of the two of us in kitchens throughout South India, peeking into sputtering pots and smelling spices I'd never heard of. About ten years later, I found myself living in Western India with my husband, seeking out the same home cooking lessons. Of all the dishes I learned, basic raita is the thing I make the most often.
As I said before, raita is delicious with almost everything it encounters and can be made in a matter of minutes. It's infinitely adaptable, with no set rules or recipe, so feel free to adjust and change the ingredients to your preference (or to what you have in the fridge). The basic idea is a fresh whole milk yogurt doctored up with a range of fresh vegetables and herbs. This simple combination yields a rich, flavorful addition to almost any meal. I love raita the most when paired with a spicy vegetarian curry and plenty of rice.
2012_2_2-raita-2.jpg
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Basic Raita
Makes 1 1/2 cups
1/2 cucumber, peeled and diced
1 medium-sized tomato, diced
1/4 cup red onion, diced
1 cup plain whole milk yogurt
5-10 mint leaves, chiffonaded
salt and pepper to taste
Prepare all vegetables and place into a medium-sized bowl. Stir in yogurt and mint until evenly combined. Season with a little salt and pepper.
Recipes Of Indian Food Indian Food Images Thali Menu Calori Chart Picture Photography Item Meme Photos Dishes
Recipes Of Indian Food Indian Food Images Thali Menu Calori Chart Picture Photography Item Meme Photos Dishes
Recipes Of Indian Food Indian Food Images Thali Menu Calori Chart Picture Photography Item Meme Photos Dishes
Recipes Of Indian Food Indian Food Images Thali Menu Calori Chart Picture Photography Item Meme Photos Dishes
Recipes Of Indian Food Indian Food Images Thali Menu Calori Chart Picture Photography Item Meme Photos Dishes
Recipes Of Indian Food Indian Food Images Thali Menu Calori Chart Picture Photography Item Meme Photos Dishes
Recipes Of Indian Food Indian Food Images Thali Menu Calori Chart Picture Photography Item Meme Photos Dishes
Recipes Of Indian Food Indian Food Images Thali Menu Calori Chart Picture Photography Item Meme Photos Dishes
Recipes Of Indian Food Indian Food Images Thali Menu Calori Chart Picture Photography Item Meme Photos Dishes
Recipes Of Indian Food Indian Food Images Thali Menu Calori Chart Picture Photography Item Meme Photos Dishes
Recipes Of Indian Food Indian Food Images Thali Menu Calori Chart Picture Photography Item Meme Photos Dishes
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