Authentic Indian Receipes

Ingredients:

1 cup plain rice.
1 cup parboiled rice.
1/4 cup white udad dal.
1/2 tsp. methi (fenugreek) seeds
1 /2 tsp soda bi carbonate
1/2 cup curds the batter.
10-12 tsps. ghee or oil as preferred
water for grinding

Cooking Directions:

• Wash the rices and dal together.
• Add plenty of water and methi seeds.
• Allow to soak for 7-8 hours or overnight.
• Rewash the rice by draining the water 2-3 times.
• Grind to a paste. Rawa -like grains should be felt in
• Add soda bicarb and salt and mix well.
• Keep aside in a warm place for 8-10 hours. Beat the curds well.
• Add to the batter, add more water if required.
• The consistency of the batter should be
• enough to thickly coat on a spoon when dipped.
• Heat the iron griddle or non-stick tawa well.
• Pour a spoonful of batter in the centre, spread
• with the back of the spoon to a thin round.
• Pour a tsp. of ghee or oil over it.
• Spread chutney spread over dosa.
• Place a tbsp. masala in the centre.
• Fold into triangle to cover masala.
• Remove with spatula when crisp.
• Serve hot with chutney and/or sambar.

Ingredients For masala:

2 large onions in vertical slices
2 large potatoes boiled and peedled
4-5 green chillies
1 tbsp. chopped coriander
8-10 cashews halved
1/2 tsp. each udad dal, cumin & mustard seeds
2 tbsp. oil
1/4 tsp. turmeric
salt to taste

Directions for Masala:

• Chop potatoes coarsely. Chop green chillies.
• Heat oil, add cashews and brown lightly.
• Add dal, seeds and splutter.
• Add chillies and onions. Fry till tender.
• Add turmeric, salt, potatoes, coriander.
• Mix well.

Ingredients:

1 cup fine soji (semolina)
1/2 cup rice flour or plain flour
1 tbsp. oil
1/8 tsp. soda bicarb
2-2 ½ cups buttermilk
1 tsp. coriander chopped fine
2 green chillies chopped fine

Cooking Directions:

• Blend all the ingredients together.
• Add more buttermilk if necessary.
• ginger grated Roll the dosa in a three-fold cylinder.
• oil to shallow fry Serve hot with onion and/or coconut chutneys.
• The batter should be relatively thin. salt to taste Keep aside for 20 - 30 minutes.
• Heat griddle and pour 1 large spoon of batter on it.
• Spread by gently rotating the griddle.
• Put some oil (1/2 tsp.) over dosa.
• Lift with a spatula as for basic dosa.

Ingredients:

1 cup plain rice
1 cup parboiled rice
1/4 cup white udad dal
1/2 tsp. methi (fenugreek) seeds
1 /2 tsp soda bi carbonate
1/2 cup curds
10-12 tsps. ghee or oil as preferred
water for grinding

Cooking Directions:

• Wash the rices and dal together.
• Add plenty of water and methi seeds.
• Allow to soak for 7-8 hours or overnight.
• Rewash the rice by draining the water 2-3 times.
• Grind to a paste. Rawa -like grains should be felt in the batter. Add soda bicarb and salt and mix well.
• Keep aside in a warm place for 8-10 hours.
• Beat the curds well.
• Add to the batter, add more water if required.
• The consistency of the batter should be thick enough to thickly coat on a spoon when dipped.
• Heat the iron griddle or non-stick tawa well.
• Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round.
• Pour a tsp. of ghee or oil over it.
• Remove with spatula when crisp.
• Serve hot with chutney and / or sambar.

Ingredients:

1 cup gram flour
1/2 cups sugar
1 cup water
1/4 tsp. cardamom powder
6-8 chopped almonds
ghee to deep fry
perforated flat spoon about 5″ diameter

Cooking Directions:

• Boil the sugar and water together. Add a tbsp. of milk to bring up the scum.
• Remove scum and boil liquid till the syrup is sticky between the fingers.
• Keep aide, but keep warm for use.
• Make batter with gram flour, which should not be too thin.
• The batter should evenly coat the back of a spoon when dipped in it.
• Heat ghee, hold perforated spoon a little above the hot ghee, pour some batter on the spoon.
• Tap very lightly at edge of spoon to allow small droplets to fall in the ghee.
• Pour back remaining batter and wipe spoon.
• Stir the boondis in the ghee gently and fry till crisp but not brown.
• Drain and put into the syrup. Keep for 3-4 minutes before draining from the syrup.
• Spread on a wide plate, add cardamom powder, almonds and mix gently.
• Cool completely and loosen the boondi with finger till each droplet separates.
• Store in airtight container.

Note: Take great care while dropping the boondi in the hot ghee so as not to burn yourself. A little practice and it is
very easy.

This is one of the best recipes for people who are vegeterians or people whole like vegetables with rice.

Ingrediants:

1 1/2 cup Basmathi Rice
1/2 cup French cut Beans
2 medium sized Carrots
1 Potato
1/4 cup Green Peas
2 medium Onions
1 Tbsp Curd
1 tbsp Red chilli powder
1/2tsp Turmeric powder
1/4tsp Saunf
2 Black Cardamom
2 Cloves
2 Bay leaf
1 1/2 tsp Lemon Juice
3Tbsp Oil
1 tsp Ghee

Ingrediants For Grinding:

2 Tbsp Coconut
10 Green chillies
1/2 tsp Saunf
1 Cinnamon
1 Green Elachi
Ginger
15 pods Garlic

Cooking Directions:

• Wash and soak the Basmati Rice for 15minutes.Then fry the rice with little ghee and keep it aside.
• Grind to a smooth paste of all the ingrediants for grinding as mentione above.
• Heat the Oil and Ghee in a pressure cooker, add the saunf, black elachi, bay leaf, clove and allow it to crakcle.
• Add the onions and fry them till the they turn into pink.
• Add the cut and washed vegetables and saute them for 2 minutes
• Add the grinded masala and fry till the raw smell goes away.
• Add the curd along with Red chillie powder, turmeric powder and salt and saute for sometime.
• Add the rice and mix well. Then add 2 3/4 cup of water, lemon juice and pressure cook the biriyani for 2 whistles(dont keep it for more than 2 whistles as the rice will become mushy)
• Serve hot with Onion Raita

Ingredients:

500 gms. khoya
125 gms. plain flour
1/4 tsp. baking soda
1/4 cup milk
1/4 tsp. cardomom powder
1 pinch saffron strands
250 gms. sugar
ghee to deep fry

Cooking Directions:

• Crumble the khoya. Sieve in the flour and soda together.
• Mix in the cardomom powder and crushed saffron.
• Mix well to form a soft dough. Use as much milk as required for kneading.
• Make balls of even size. Makes about 25-30.
• Heat the ghee very well. Take off fire and cool a little. Let in some of the jamoons.
• When they rise up put back on fire and fry till medium brown.
• Remove from ghee and put in the syrup. Soak for 10 minutes. Drain and transfer to a glass bowl.
• Repeat for all the balls. When done pour the remaining syrup over the jamoons.
• Microwave lightly or warn over boiling water before serving.

To make the syrup:

• Take the sugar in a heavy pan and add water to just cover the sugar.
• Boil and add a tbsp. of milk to separate the dirt. Strain and boil again.
• The syrup is done when , while dropping from a spoon it falls in a thin single thread.

Ingredients:

1 cup rava
3/4 cup sugar
2 tbsp. ghee
1/4 cup milk

Cooking Method:

• Take ghee in a deep saucepan and heat.
• Add rava and cook on low heat. Stir continuously.
• When the rava turns light brown add the sugar. Stir for 3-4 minutes.
• Keep aside cool for some time. Add cardomom powder, coconut flakes and saffron.
• Add half the milk. Mix well. Wet hand with milk and shape the mixture in ladoos.

Ingredients:

1 kg juicy orange carrots
1 1/2 litre milk
400-500 gm sugar
elaichi powder (cardomon)
saffron few flakes
few drops orange colour (optional)
1 tbsp ghee

Cooking Directions:

• Peel and grate carrots
• Put milk and carrots in a heavy saucepan. Boil till thick, stirring occassionally.
• Once it starts thickening, stir continuously.
• Add sugar and cook further till thickens.
• Add ghee, elaichi, saffron and colour.
• Stir on low heat till the mixture collects in a soft ball or the ghee oozes out.
• Serve hot, decorated with a chopped almond or pista.

Ingredients:

2 litres milk
1/2 to 3/4 cup sugar
chopped nuts to decorate (pista, almonds)
silver foil (optional)
1/2 tsp citric acid dissolved in 1/2 cup water.

Cooking Directions:

• Boil half the milk and add the citric solution as it comes to boil
• Switch off gas. Once the chenna settles sieve through muslin cloth, press out excess water, take in a plate and press down. Do not knead.
• Put the remaining milk in a heavy pan and boil to half.
• Add the chenna and boil till the mixture thickens, stirring continuously.
• Add the sugar and continue to cook, stirring all the while till softly thickens in a lump.
• Set in a tray, apply silver foil and sprinkle the chopped nuts.

Ingredients:

150 gm cashewnuts
400 gm sugar
elaichi powdered
silver foil (optional)
500 gm khoya

Cooking Directions:

• Dry grind the cashew
• Mix khoya (grated) and sugar
• Heat in a heavy pan, stirring continuously.
• Once the sugar dissolves, add the cashew (powdered) and elaichi
• Cooking, constantly stir till soft lump is formed and does not stick to sides
• Roll on a flat surface to desired thickness and apply silver foil.