(approximately 1 1/2 cups)
Ingredients
3 - 5" pieces Cinnamon stick
1 c (???) Green cardamom pods
1/2 c Cumin seed
1/2 c Black pepper corns
1/2 c Cloves
1/2 c Coriander seeds
Dry the ingredients in an oven. Do not let them turn brown. Remove the seeds from the cardamom pods. Pound cinnamon sticks into smaller pieces. Combine ingredients until they are well mixed and blend at high speed for 2-3 minutes until completely pulverized. (LINE MISSING, The recipe seems to be complete, but as the original had this I am letting it remain.)
(4-6 Servings)
Ingredients
8 oz. Yogurt (plain)
Beat yogurt and milk until smooth. Chop onion and tomatoes and add to yogurt. Add salt
and pepper and sprinkle the Chat Masala over, and serve.
Ingredients
1/4 c Besan
Make a pouring paste of the besan and water. Heat ghee and drop paste into it through a
slotted spoon to get little drops that fall one at a time (these are boondhi). Remove the
drops when golden brown and dry on a paper towel to remove extra oil. Soak the drops in
warm water. Add milk, salt, pepper, and add Chat Masala to yogurt. Squeeze water out of
boondhi and add to yogurt.
Ingredients
1 bunch Coriander leaves
Wash and soak tamarind in water for 1/2 hour. Clean, pick and wash the coriander and mint.
Separate pulp from the tamarind and squeeze out the pulp. Grind coriander, mint, green chili
and onion into a fine paste. Add the tamarind pulp and salt. Blend well. In an airtight jar
this can be refrigerated for up to one week.
ONION AND TOMATO RAITA
1 small Onion
1/2 t Salt
1 small Tomato
1/2 t Chat Masala (optional)
1/2 t Black pepper (ground)
1/4 c Milk
BOONDHI RAITA
1/2 c Water
Ghee for frying
to taste Salt
to taste Pepper
to taste Chat Masala
1 1/2 c Yogurt
1/4 c Milk
MINT AND CORIANDER CHUTNEY
1 bunch Mint leaves
1 Green chili
1 oz Seedless tamarind
1 tsp Salt
4 T Water
1 medium Onion
(for 4, serving 1 or 2)
Ingredients
1 c Whole wheat flour (or 1/3 white + 2/3 whole wheat)
Put flour in a large bowl with half the water. Blend the two together until it holds.
Beat and knead well until it forms a compact ball. Knead dough until it is smooth and
elastic. Set aside for 30 minutes. Knead and divide dough into 4 to 6 parts. Roll each
ball into a tortilla like flat, about 1/8 inch thick. Heat an ungreased skillet. Put
phulka on it, and let it cook for about 1 minute (The top should just start to look dry and
small bubbles should just start to form). Turn and cook the second side for 2/3 minutes until
small bubbles form. Turn again and cook the first side pressed lightly with a towel. It
should puff. Serve warm (maybe slightly buttered).
Note:
Since the rolled out chappati's will dry out if they are left to stand while cooking the
others, it is advantageous to roll them out individually before cooking them.
Ingredients
1 c Whole wheat flour
Make chappati dough. Divide into 6 parts and make balls. Flatten and roll each. Spread
ghee over them and fold. Roll again. Heat the paratha on a griddle like you would a chappati,
but spread some ghee over the top side. Turn and spread ghee on the other side. Fry until
the bottom is crisp and golden, then turn and fry the remaining side. Repeat with all six.
Serve at once, since they lose crispness if stored.
Make dough for regular chappati's.
Fillings:
Potato - Boil potatoes, mash, add salt and chili to taste. Add Garam Masala and mango powder.
Radish - Grate one large Diakon Radish, add salt and leave for 1/2 hour. Squeeze out all the
water, add grated ginger, chili, and pomegranate seeds.
Cauliflower - Grate cauliflower, add salt, pepper, garlic, and Garam Masala.
Roll out 2 small chappati's. Place filling on one, cover with the second, seal edges and cook
as for parathas.
CHAPATI (PHULKA)
1/2 c Water
PARATHA
Ghee
Water
STUFFED PARATHAS
This is a concoction that I often bought from street vendors in India. My mouth still waters
whenever I think of Bhel. The recipe presented here was taken off the net, and I haven't had
a chance to try it yet. I include the note from the contributors:
Warning:
This recipe is directed at those who know what Bhelpuri tastes like, quantities mentioned are
approximate, proportions are left to the reader's taste. Purists will have to go to an Indian
grocery shop. Deviationists may use substitutes. The most important thing is to keep the
puffed rice-sev mixture crisp by not adding the other ingredients to it until it is served.
This should be done on the plate.
Ingredients
Puffed Rice (1 carton of Rice Krispies may be used)
First boil the potatoes, mash them, salt them, and add pepper to taste. Add some coriander
leaves too. Roast the cumin and grind it.Dissolve about 4 Tbsp of tamarind concentrate in 1
cup of hot water, and let it simmer and thicken gradually. Dissolve the jaggery (or sugar)
until the sauce becomes tart and slightly sweet. (You may add some salt and ground red
paprika, if you want to.) The sauce should be of a consistency slightly thinner than maple
syrup. Pour into a serving container (like a creamer). Mix the puffed rice and sev/bhel mix
in a large bowl. On a plate, serve the rice-bhel mixture, add the potatoes, then the onions,
chilies, and then dust the cumin powder over it. Next pour on the sauce and top with the
coriander garnish. (Add salt/pepper to taste). Mix the ingredients on the plate and eat.
This recipe was taken from Saranya Mandava's book on Indian cuisine.
Ingredients
1 medium Onion
Filling
Mix potato buds and 1/2 teaspoon of salt with 1 cup of hot water. Finely chop ginger,
chilies, coriander leaves, and onion. Heat oil (about 5 Tbsp) and add mustard seeds. Add
chopped ingredients and fry until onions are brown. Add carrots, peas, turmeric and 1 tsp
of salt and cook on low heat for about 10 minutes. Add potato (now mashed) and fry for 5
minutes. Remove from heat, add lemon juice and let cool.
Batter
Combine gram flour, 3 Tbsp of oil, 3/4 cup water, 1/2 tsp salt, the baking powder and mix
thoroughly. After the batter is prepared, make small balls out of the filling and roll
them in the batter. Next fry it in hot oil. You will get about 20-30 small bondas.
Ingredients
Batter:
1/2 c Besan
Vegetables:
1 Small onion
In a bowl put the besan and half the water, and stir until it becomes a thick batter. Beat
hard for 5 minutes. gradually add the rest of the water, and leave to swell for 30 minutes.
Add salt, pepper and Garam Masala and beat again. Wash peel and slice the onion and potatoes.
Wash and pat dry the spinach leaves. Heat oil until smoking hot, dip the vegetables in the
batter and deep fry until golden brown. Serve hot.
Ingredients
1/2 c Urad dal
Clean dal, wash and soak in water for 4 hours. Blend in blender at medium speed using the
minimum amount of water required to keep paste moving freely. Add salt and start heating oil.
Drop spoonfuls of batter in the hot oil using a large tablespoon. Fry until golden brown.
Drop in water. Let it soak till ready to serve. Beat yogurt with milk. Add spice according
to taste. Squeeze out water from the vada and add yogurt.
Recipe from Sriram, 1985
This is a breakfast dish in the southern part of India.
Ingredients
1 cup Cream of wheat
Fry cream of wheat on a dry pan for 5 minutes and set aside. Put two tablespoons of oil in a
pan and heat. Add mustard seeds, Urad dal, cashewnut, and garlic clove. Wait till mustard
seeds stop splitting. Add the onion, chili, and ginger and fry till the onion turns brown.
Add cream of wheat and fry for 3-5 minutes. Add salt and peas. Add two cups of boiling water
and stir for 2 minutes. (Switch off the stove as soon as the water is poured.) Cover the
vessel for 4 minutes. Add lime if needed.
(12 puffs)
This is a local Karnataka speciality.
Ingredients
1 Ready to use pastry roll (Pepperidge farms)
Cook a vegetable mix with potatoes, peas, green chilies and lots of Masala. Check for salt,
before you stuff it in the pastry roll; no way to rectify it later. Thaw the roll for about
10 minutes before unfolding. After the pastry roll has thawed, open it out on a flat sheet
and roll it with a pin to make it a little thinner. The pastry sheet would now be about
12" x 12". Cut the sheet into 6 pieces. Place about 2-3 Tbsp of the cooked vegetable onto
the sheet and fold it around it. Seal all the corners, by pressing the sheets together and
applying a little water. Stick it into a pre-heated oven (350F) for about 20-30
minutes or until it browns. Make sure that you flip it around every 5-10 minutes.
BHEL
1 packet Bhel mix or Sev
2 cups Mashed boiled potatoes (mashed coarsely and then salted)
1/2 cup Chopped fresh coriander leaves
3 Tbsp Freshly roasted and ground cumin
to taste Green chilies
1-2 Tbsp Freshly ground black pepper
to taste Tamarind
to taste Jaggery (or Brown Sugar)
1 cup Chopped onions.
BONDA WITH INSTANT MASHED POTATO
2 cups Potato buds
1 1/2 cup Peas and carrots
2 big ones Green chilies
1 teaspoon Lemon juice
1 cup Gram flour
1/2 tsp Mustard seed
pinch Turmeric
1/2 tsp Baking powder
1/4" piece Ginger
1 small bunch Coriander leaves
2 tsp Salt
Oil
PAKORAS (SAVORY FRITTERS)
5 oz Warm water
1/4 t Red pepper
3/4 t Salt
1/2 t Garam Masala
paprika (optional)
1 Potato
A few spinach leaves
Oil for deep frying
DAHI VADA (SAVORY BALLS IN YOGURT)
1/2 Moong dal
1 c Yogurt
Spice to taste (cumin and paprika)
Oil for frying
1/4 c Milk
UPMA
1 Onion cut lengthwise
1 tsp Salt
1/4 tsp Mustard seeds
1/8 tsp Urad dal
1 Cashew-nut
1/4 Lemon
1/2 cup Peas
1 clove Garlic
1/10" piece Ginger
1 Green chili cut into small pieces.
VEGETABLE PUFF
Mixed Vegetables. ( potatoes, peas may be added)
to taste Masala
Green Chilies
to taste Salt
last updated 10/31/99