Roti canai indian recipes

Ingredients :

600g Plain wheat flour

1 teaspoon Salt

1 cup Warm water or milk

1/2 cup Ghee or margarine

1 Egg

1 teaspoon Sugar

Method :

• Sift the flour and salt together.
• Knead flour, egg, sugar and ghee with water/milk (a little at a time) good enough to make a moderately soft dough or easy to handle.
• Leave for 2-3 hours or overnight.
• Divide dough into 8 equal parts.
• Shape it into balls.
• Flatten each ball with a rolling pin and fold in 1/2 teaspoon ghee.
• Roll up dough and twist it into a coil. Pressing one open end onto the top.
• Roll it again as thin as possible into a round shape.
• Beginning at one of the open ends, roll up dough tightly and coil it again as before.
• Roll out dough slowly onto lightly floured surface (to ensure air is not forced out).
• Heat a pan.
• Bake individually over a moderate heat.
• Turn it over and spread a little ghee on it until both sides are golden brown.

To serve

• Serve roti canai with curry dhal or pickled onion. It can also be eaten with sugar.

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Putu mayam

Ingredients:

15 screwpine leaves/daun pandan

500ml water

300g rice flour

1 tsp salt

A dash of green colouring

500g fine brown sugar/chopped palm sugar

100g grated coconut (white part only)

Putu mayam maker

How to cook:

1. Blend screwpine leaves with until fine. Remove and strain muslin cloth to extract juice.
2. Heat rice flour over low heat in a wok without oil. Take care not to brown it.
3. Shift rice rice flour and salt into a mixing bowl. Mix well and make a well in the centre.
4. Gradually stir in screwpine juice. Mix to a smooth batter.
5. Add green colouring and mix well.
6. Pour mixture into a saucepan. Cook over high heat, stirring constantly.
7. When mixture begins to stiffen, stir quickly until dough leaves sides of pan.
8. Cool dough slightly before use.
9. Prepare steamer for steaming putu mayam.
10. When water is boiling, put some dough into putu maker. Press out onto an upturned rattan colander lined with white muslin.
11. Move in circular movements to get a round lacy piece. Do not overlap the pieces.
12. Steam over high heat for 8-10 minutes or until cooked.
13. Repeat until all the dough is used up.

To serve:

Serve putu mayam with sugar and grated coconut.

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Thosai

Ingredients:

600g rice (cleaned)
150g white dhal
1 tablespoon fenugreek
1 tablespoon cooked rice water
oil or ghee

How to cook:

1. Soak rice and dhal separately for 6 hours.
2. Blend dhal, rice, fenugreek, cooked rice and enough water to obtain a smooth batter. Leave overnight. Before cooking, add water if required, to obtain a consistency similar to that of sponge cake.
3. Heat a flat pan. Grease with a little oil.
4. Ladle the batter onto hot pan, rotating it to obtain a thin thosai
5. Cook for 2-3 minutes, then turn it over to cook the underside
6. Dish and serve. 

To serve:

Serve it with dhal curry or other curry.

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HOT AND SOUR SOUP RECIPE

Ingredients:

2 tbsp Chili Sauce
11/2 tbsp Corn Flour / Corn Starch
1 tbsp Soya Sauce
2 tbsp Vinegar
2 tbsp Capsicum Chopped
2 tbsp Spring Onions Chopped 2 tbsp Tomato Sauce
2 tbsp Carrots Chopped
1/4 cup Chopped Cabbage
1 tsp Black Pepper Powder
1/2 tsp Sugar
A pinch ajinomoto
Salt to taste
4 cups Water

Preparation for hot and sour soup:

• Mix 4 cups of water, chili sauce, soya sauce, vinegar, sugar, salt, pepper powder and ajinomoto and bring to boil.
• Now add all the chopped vegetables except paneer .
• Cook for a minute on a medium heat. Dissolve corn starch in 1/2 cup water and add to the soup stirring constantly till it becomes thick.
• Cook for a minute, add paneer slices. Serve hot .
• Note: Soup should be prepared just before consuming and should be served fresh, else it will lose the taste.

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VEGETABLE MANCHURIAN RECIPE

Ingredients:

2 cups Grated Cabbage
2 cups Grated Carrots
1 Chopped Spring Onion
2 Chopped Green Chilies
3-4 Crushed Garlic Flakes
2 tbsp Corn Starch or Flour
Oil for deep frying
1 tbsp Soya Sauce
Salt to taste
1 tsp Pepper Powder
1 tsp Sugar
A pinch of ajinomoto
2 tbsp oil 

 

Preparation of vegetarian manchurian :

• Mix grated cabbage and carrots and squeeze the water out from them.
• Now in a bowl take the squeezed cabbage and carrots and mix 1 tbsp. corn starch and add few chopped chilies and little salt to it.
• Make small balls (like koftas) of the mixture .
• Heat the oil in a kadhai / wok and deep fry the balls till golden brown, drain and keep aside.
• Now in a separate pan heat 2 tbsp oil.
• Sauté garlic, green chilies and spring onions.
• Add water, salt, pepper powder, ajinomoto, sugar and soya sauce. Bring it to a boil.
• Mix 1 tbsp corn four with half of a cup of cold water and stir into it. Gently add the fried balls to the gravy.
• Cook the vegetable manchurian for 3-4 minutes and serve hot garnished with chopped coriander.

 

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Prawns And Cabbage

Prawns And Cabbage

Ingredients:

finely shredded cabbage,
kalonji,
green chillies,
half a pinch of turmeric,
onions slices thinly,
salt,
prawns

Preparation:

• Heat oil and add the kalonjis when they splutter slit thechillies and put them consequently the onions need not wait till the onions turn brown .
• Add the shrimps along with the minute pinch of turmeric.
• Add the cabbage now anbd keep stirring on high flame till the preparation looks glistening.
• Your dish is ready have it with steaming hot rice.

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SPRING ROLL RECIPE

Ingredients:

Cover :
250 gms. All purpose flour (Maida)
1 Egg
Little Salt
Water to make batter
Filling :
2- 3 Carrots Grated)
1 cup leeks shredded and well washed (white section only)(optional)
1/2 tsp Ginger Minced)
1/2 tsp Garlic Minced)
100 gms Cabbage Shredded)
50gms Mushrooms Chopped)
75 gms Sprouted Beans
3 Green Chilies Chopped)
Salt to taste
2 tbsp Soya Sauce
1/2 tbsp White Pepper Powder

How to make spring roll:

• Sift the flour and add salt, egg and water and make a smooth batter.
• Heat little oil in a flat non-stick pan and add enough batter so that it covers the base of the pan.
• Cook both sides of the pancake till golden. Repeat the same till whole batter is utilized.
• To make the filling heat 2-3 tbsp oil in a wok, add ginger ,garlic and mushrooms, stir fry for 10-15 seconds.
• Add leeks (if available) and stir fry for about 1 minute, then add carrots, cabbage and cook tossing the vegetables until they are crisp-tender.
• Add the bean sprouts, salt, pepper and soya sauce, cook stirring for 2 minutes. Set aside the filling to cool.
• To make the spring rolls place 2-3 tbsp. of the filling in the center of each pancake.
• Fold in the sides and form a tight roll, sealing the edge with a little flour and water paste.
• Deep fry in hot oil until golden.
• Serve the vegetarian spring roll hot.

 

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KOBHI ZUNKA RECIPE

KOBHI ZUNKA RECIPE

Ingredients:

2 small heads finely shredded Cabbage (Patta Gobi)
6 tblsp Gram Flour (Besan)
1 tsp Black Mustard seeds (Rai/Sarson)
Few Curry Leaves (Kari Patta)
1 tsp Turmeric Powder (Haldi)
1 tsp Cayenne Powder
1 tsp Coriander Powder (Dhania Powder)
A pinch of Asafoetida (Hing)
To taste Salt (Namak)
1 tsp Cumin Seed (Jeera)
4 tblsp Oil

How to make kobhi zunka:

• Heat a heavy bottom pan and gram flour, roast it constantly stirring to avoid lumps formation, on a moderate heat.
• As soon as the smell and color changes, remove it from the heat.
• Heat oil in another pan and add mustard seeds, allow them to pop.
• Add cumin seeds, asafoetida and curry leaves.
• Saute for a minute.
• Add cabbage, turmeric, coriander, cayenne powders and salt, mix well.
• Lower the heat and add little water.
• Cook until cabbage is done but crisp.
• Increase the heat and dry the liquid and add the roasted gram flour, stir well.
• It will absorb the liquid and oil to form clumps.
• Break off the clumps to cook them.
• When the flour is cooked remove from the heat.
• Serve hot.

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CABBAGE APPLE DELIGHT RECIPE

CABBAGE APPLE DELIGHT RECIPE

 

Ingredients:

1 sliced Red Cabbage (if not available then normal cabbage)
2 meduim sized sliced Apple (Sabe)
1 meduim sized chopped Onion (Pyaj)
1/2 cup Vinegar
4 Pepper corns (Kalimirchi)
1/2 " Cinnamon (Tuj/Dalchini)
2 Cloves (Lavang)
1 tsp Oil
1 tblsp Fine Wheat Flour (Maida)
1/2 Litre Water
Lemon Juice to taste
Salt to taste
Artificial Sweetner to taste

How to make cabbage apple delight:

• Heat oil in a teflon-coated pan.
• Saute onion for a little while.
• Add apples and cook for a few minutes.
• Add sweet-n-low, cloves, peppercorns, cinnamon, vinegar, salt, lemon juice and water and bring to a boil.
• Add chopped cabbage, cover and cook on a low flame.
• When it's done, just before serving, add flour, stirring continuosly to avoid lumps.
• Serve immediately.

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Patta Gobhi Mattar Recipe

Patta gobhi mattar is made using cabbage and peas.This is an everyday peas sabzi can be served with chapatis or paraths. Learn how to make Indian cabbage and peas.

Ingredients:

1 small cabbage (450gms) (patta gobhi) chopped
1 small sized onion (sliced thinly)
1/2 cup green peas (matar)
1-2 green chillies (chopped)
1/4 tsp garam masala
1/4 tsp turmeric powder
1/2 tsp cumin seeds
1/2 tsp coriander powder
1/2 tsp red chilly powder
salt to taste
Cooking Oil

How to make indian cabbage and peas:

• Heat oil in a wok or kadai.Add cumin seeds and let it splutter.
• Then add sliced onions and fry till golden brown.
• Now add green chillies and cabbage.Mix well.
• Now add all the powdered spices and salt.Mix well.
• Cover it and cook for 3-4 minutes.Add the peas and cook till all the water evaporates and cabbage is cooked.
• Serve hot with chapatis.

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Indian Cabbage Salad Recipe

Indian cabbage salad is a healthy accompaniment to any meal.It iis fresh and very easy to make.Preparation method of Indian cabbage salad is described below.

Ingredients:

2-3 cups of shredded cabbage
2 cups of carrots (shredded)
1-2 tomatoes (diced)
1/2 cup roasted peanuts (coarsely grounded)
2 tsp of freshly squeezed lemon.
Handful of cilantro or coriander leaves
salt to taste

How to make indian cabbage salad:

• Take a salad bowl and mix the cabbage,tomatoes,carrots and peanuts.
• Now add cilantro/coriander leaves,salt and lemon juice. Mix well.
• Serve as an accompaniment.

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Cabbage Poriyal Recipe

Ingredients:

1 small sized cabbage (chopped)
1/2 tsp urad dal
2 tsp mustard seeds
1 onion (chopped)
2-3 green chillies (slit in halves)
3 tblsp oil
6-7 curry leaves
1/4 cup fresh grated coconut
1/2 tsp turmeric powder
salt to taste

How to make cabbage poriyal:

• Heat oil in a pan.Add mustard seeds and urad dal and let it splutter.
• Add curry leaves,green chillies and onions.Fry till golden brown and then turmeric powder.
• Add chopped cabbage and salt and mix well.Add 1/4 cup water and cook covered for 5 mins.
• Once cabbage is done add grated coconut and stir.
• Serve hot

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Indian Cabbage Salad Recipe

Ingredients:

2-3 cups of shredded cabbage
2 cups of carrots (shredded)
1-2 tomatoes (diced)
1/2 cup roasted peanuts (coarsely grounded)
2 tsp of freshly squeezed lemon.
Handful of cilantro or coriander leaves
salt to taste

How to make indian cabbage salad:

• Take a salad bowl and mix the cabbage,tomatoes,carrots and peanuts.
• Now add cilantro/coriander leaves,salt and lemon juice. Mix well.
• Serve as an accompaniment.

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Aloo Patta Gobhi Recipe

Aloo Patta Gobhi is made by cooking potatoes and cabbage in spices and is an everyday dish made in households. Learn how to prepare aloo patta gobi or indian cabbage and potato.

Ingredients:

1 small cabbage (chopped finely)
1 medium sized potato (cut in cubes)
1 onion (chopped)
1 tomato (Chopped)
1 tblsp ginger garlic paste
1 tsp cumin seeds
1 tsp turmeric powder
1 tsp coriander powder
1 tsp red chilly powder
salt to taste
cooking oil

How to make indian cabbage and potato:

• Heat oil in a wok or kadai.Add cumin seeds and let it splutter.Then add onions and ginger garlic paste.Fry till golden brown.
• Add chopped tomatoes ,turmeric powder and rest of the powdered spices except salt.
• Mix well and cook till oil separates.
• Add cubed potatoes and stir fry for few minutes and then add chopped cabbage and salt.mix well.Cook it covered till the vegetables are done and water evaporates.
• Serve hot with chapatis or parathas.

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INDIAN FOOD

 

Indian food is different from rest of the world not only in taste but also in cooking methods. It reflects a perfect blend of various cultures and ages. Just like Indian culture, food in India has also been influenced by various civilizations, which have contributed their share in its overall development and the present form.

Foods of India are better known for its spiciness. Throughout India, be it North India or South India, spices are used generously in food. But one must not forget that every single spice used in Indian dishes carries some or the other nutritional as well as medicinal properties.

North Indian Food


Food in the north India, to begin with, Kashmiri cuisines reflect strong Central Asian influences. In Kashmir, mostly all the dishes are prepared around the main course of rice found abundantly in the beautiful valley. Another delicious item cooked here is the 'Saag' that is prepared with a green leafy vegetable known as the 'Hak'.

But on the other hand states like the Punjab, Haryana and Uttar Pradesh show high consumption of chapatis as staple food. Again, these chapatis are prepared with a variety of flours such as wheat, rice, maida, besan etc. Besides chapatis other closely related breads baked in these regions include Tandoori, Rumaali and Naan etc. However in the northern region impact of Mughlai food is quite obvious.
West Indian Food

In western India, the desert cuisine is famous for its unique taste and varieties of food. Rajasthan and Gujarat are the states that represent the desseert flavor of Indian food. Here an immense variety of dals and achars (pickles/preserves) is used that simply substitutes the relative lack of fresh vegetables in these areas.

In the states like Maharashtra, the food is usually a mix of both north as well as south cooking styles. Here people use both the rice and the wheat with same interest. Along the coastline of Mumbai a wide variety of fishes is available. Some of the delicious preparations include dishes like the Bombay Prawn and Pomfret.

In Goa, that is further down towards south, one can notice Portuguese influence in the cooking style as well as in the dishes. Some of the major dishes of this regiun are the sweet and sour Vindaloo, duck baffad, sorpotel and egg molie etc. 

East Indian Food


In the eastern India, the Bengali and Assamese styles of cooking are noticeable. The staple food of Bengalis is the yummy combination of rice and fish. Usually the Bengalis love eating varieties of fishes. A special way of preparing the delicacy known as 'Hilsa' is by wrapping it in the pumpkin leaf and then cooking it. Another unusual ingredient that is commonly used in the Bengali cooking is the 'Bamboo Shoot'. Various sweets prepared in this region, by using milk include the 'Roshogollas', 'Sandesh', 'Cham-cham' and many more.

South Indian Food

In the southern India, the states make great use of spices, fishes and coconuts, as most of them have coastal kitchens. In the foods of Tamil Nadu use of tamarind is frequently made in order to impart sourness to the dishes. It simply distinguishes the Tamil Food from other cuisines.

The cooking style of Andhra Pradesh is supposed to make excessive use of chilies, which is obviously to improve the taste of the dishes.

In Kerala, some of the delicious dishes are thelamb stew and appams, Malabar fried prawns, Idlis, Dosas, fish molie and rice puttu. Another famous item of this region is the sweetened coconut milk. Yet another dish is Puttu, which is glutinous rice powder steamed like a pudding in a bamboo shoot.
 

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