My favorite Indian Food Recipes from famous Indian Chefs

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  1. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Pasta and Vegetable Casserole - very sumptuous, very pleasing visually as well !

    For the cheese sauce:

    Butter - 2 tbsp

    Maida - 1 tbsp

    Milk - 2 cups

    Grated cheese - 4 tbsp (I used Cheddar)

    Salt, freshly ground pepper

    Heat the butter in a pan; add flour & saute for a minute.

    Add milk, stiring continuously so that lumps do not form.

    Bring to boil & add cheese, salt & pepper.

    Pasta:

    Cooked pasta - 2 cups

    Minced garlic - 2 tsp

    Salt, freshly ground pepper

    Olive oil - 1 tbsp

    Heat oliveoil in a pan, add garlic & saute for a few secs.

    Add pasta, sat, pepper & 1/4 of the cheese sauce.

    Roasted vegetables:

    Blanched, peeled & quartered tomatoes - 2 cups

    Capsicum cubes - 1cup ( I used 3 colours)

    Onion cubes - 1/2 cup

    Oregano - 2 tsp

    Oliveoil - 3 tsp

    Salt & sugar

    Combine all the ingredients in a baking tray and toss well.

    Bake in a pre-heated oven at 200 deg C for 10-15 mts, stirring once in between.

    To serve:

    Put the pasta in the centre of a serving plate.

    Surround with roasted veetables.

    Spread the remaining sauce on top of the pasta.

    Courtesy - Tarla Dalal
     

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  2. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Pineapple-Sultanas Chutney - goes with Parathas & Adais !

    This is a sweet and mildly spicy chutney with the flaour of cinnamon and cloves.
    Should be kept refrigerated.
    Use slightly underripe and firm pineapple pieces.

    Pineapple pieces - 200gms-1 ¾ cups

    Sugar - 200 gms – 1 cup

    Cinnamon - 2 “

    Cloves - 4

    Sultanas - ¼ cup

    Red chilli powder - ½ tsp

    Saunf ( fennel seeds) - ½ tsp (optional)

    Salt - a pinch

    Dissolve the suiugar in 1 cup of water & bring it to a boil.

    Add pineapple pieces, cinnamon and cloves and simmer over a low flame till the pineapple pieces are cooked & the syrup reaches one-string consistency.

    Add sultanas, chilli powder, saunf and salt.

    Mix well & cool completely.

    Bottle in a glass jar and keep refrigerated.

    Courtesy - Tarla Dalal
     

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  3. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Whole Amla Murabba - an invaluable preserve !

    Amlas (gooseberries) - 500 gms (about 20)

    Sugar - 500 gms

    Cardamom powder - a pinch

    Saffron - a pinch

    Wash & prick the amlas with a sharp needle or fork.

    Boil in plenty of water for 10 mts on a high flame.

    Drain & keep aside.

    Dissolve the sugar in 3 cups of water & bring the syrup to a boil.

    Add the amlas & cook on a low flame for 30-40 mts till they are soft.

    Allow the mixture to cool completely.

    Keep covered in a cool dry place for 2 days for the amlas to soak in syrup.

    On the third day, drain the amlas from syrup & boil the syrup with spices till it becomes 3 string consistency.

    Add amlas & simmer for 3-4 mts.

    Allow to cool completely.

    Store in glass jars.

    Store for1 year at room temperature.

    Courtesy - Tarla Dalal
     

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  4. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Pineapple Basundhi - very simple, but simply delicious.

    I have incorporated many changes in this recipe to the extent that only the name remains the same.
    Select fully grown, sweet pineapple, peel & core.

    Milk - 500 ml

    Milk powder - 2 tbsp

    Custard powder - 2 level tbsp

    Cubed pineapple pieces - 2 tbsp (lightly cook them with 1 tbsp sugar + 1 tbsp water)

    Grated pinepple - 2 tbsp (cook them with 2 tbsp sugar + 1 tbsp water & blend)

    Saffron - ¼ tsp (warm & powder)

    Heat the milk (after reserving 2 tbsp cold) & simmer for 5 mts.

    Mix milk powder & custard powder with the reserved milk, add & stir.

    Let it simmer to boil on a low fire, taking care to see that no lump is formed.

    When custard powder is cooked, remove & cool thoroughly.

    Add saffron &mashed pineapple with sugar & mix well.

    Top with cubed & cooked pineapple with the syrup.

    Serve chilled.


    Courtesy - Tarla Dalal
     

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  5. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Carrot-Coriander Juice - Colourful & healthy!

    Select fresh, tender, bright coloured blemishless carrot. Peel lightly & grate.

    Grated carrot - 1 cup

    Water - 1 cup

    Salt

    Lime juice - ½ tsp

    Honey or Brown sugar - optional, to taste

    Crushed ice cubes

    Coriander leaves - to garnish

    Liquidise & serve fresh with garnishing & ice cubes.

    From the roughage point of view, it is better not to strain it. But those who prefer, can strain it.

    For best taste, drink it freshly made.

    Courtesy - Tarla Dalal
     

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    Black Grapes Granita: - enticing lovely, deep purple colour!

    Granita is is a semi-frozen dessert of sugar, water, and flavorings. It is ideal to be eaten on a hot day.

    Delicately flavoured with roasted cumin powder and black salt, this granita is sure to perk you up on a hot summer afternoon.

    Black grapes (deseeded) - 1 cup

    Banana - 1, finely chopped

    Powdered sugar - 2 tbsp

    Lime juice - ½ tsp

    Roasted & powdered jeera - ½ tsp

    Black salt (kala namak) - ¼ tsp

    Blend the black grapes and bananas to a fine purée in a food processor.

    Add the sugar, lemon juice, cumin powder, black salt and ¼ cup of water and mix well.

    Freeze in a shallow container till set.

    Transfer to a blender and liquidise till it is slushy.

    Serve scoops of the mixture in individual bowls or long stemmed glasses.

    Courtesy - Tarla Dalal

     

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    Chitvish Moderator IL Hall of Fame

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    MW Orange Marmalade - delicious, home-made!

    Fresh orange juice - 1 cup

    Grated ripe papaya - 1 cup

    Orange rind - 1 tbsp

    Sugar - ¼ cup

    Citric acid - a pinch, mixed with 1 tbsp orange juice

    Combine all ingredients except citric acid mixture in a large micro bowl & mix well.

    MW Hi for 20-25 mts, stirring twice in between.

    There should no running liquid.

    Add citric acid mixture and mix well.

    Cool & store refrigerated air-tight.


    Recipe Courtesy - Tarla Dalal
     

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    Last edited: May 8, 2008
  8. Chitvish

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    Four-fruit Juice - an aromatic variety to make your day!

    Pears, unpeeled, cored & chopped - 2, medium

    Apples, unpeeled, cored & chopped - 1, medium

    Pineapple slices, skin removed - 2

    Black grapes - ¼ cup

    Crushed ice to serve

    This is best served freshly made, without adding salt or sugar.

    Blend all ingredients in a blender or liquidiser adding one cup water.

    Strain using a fine sieve.

    Serve with crushed ice.

    Courtesy - Tarla Dalal

     

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  9. Chitvish

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    Digestive Aid - appeals to eyes as well !

    Pineapple slices with skin - 3

    Orange, peeled & segments removed - 1, big

    Apple, unpeeled, cored & chopped - 1 medium

    Crushed ice to serve

    This is best served fresh without adding salt or sugar

    Blend all ingredients in a liquidiser adding one cup of water.

    Strain, using a fine sieve.

    Serve topped with crushed ice.

    Courtesy - Tarla Dalal
     

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  10. Chitvish

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    Green Grape Sorbet - ideal for hot summer !

    This is a low calorie recipe, with the zing of ginger!

    Green grapes - 2 cups

    Ginger juice - 1 tsp

    Lime juice - 2 tsp

    Sugar - 1-2 tbsp (or to taste)

    Combine all ingredients with 1 cup of water and blend in the mixer to get a smooth puree.

    Transfer to a shallow container.

    Cover & freeze for 6 hrs.

    Scrape using a fork and serve chilled in individual glasses.

    Courtesy - Tarla Dalal
     

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    Last edited: Jun 6, 2008
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