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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    Channa-Cucumber Dhal - an unusual, crispy dhal!

    Channa dhal - ½ cup

    Finely chopped cucumber - ½ cup

    Minced green chillies & ginger - 2 tsp

    Red chilli powder - ½-1 tsp

    Salt, haldi, hing

    Oil - 1 tsp

    Jeera - 1 tsp

    Coriander leaves - to garnish

    Soak & boil dhal with haldi till soft & grainy.

    Heat oil, temper jeera & hing .

    Add, minced green chillies & ginger, red chilli powder & fry lightly.

    Add dhal & simmer till well blended.

    Add the cucumber pieces, remove from flame & keep covered.

    After 10 mts, garnish & serve hot.
     

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  2. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Peach Halwa - I grope for a better word than “exotic” !

    Ripe peaches, peeled & finely chopped - 2 cups

    Milk powder - ¼ cup

    Sugar - ¼ cup (more to taste)

    Ghee - 1 tbsp

    Nutmeg & cardamom powders - ½ tsp, each

    Saffron - a pinch, warmed & powdered

    Melt the ghee in a kadai, add the peaches and stir over a slow flame till they are soft (5-7 mts)

    Sprinkle the milk powder and sugar and stir continuously on a low flame till the mixture leaves the sides of the kadai.

    (This I did in the MW on med, for convenience.)

    Remove from the fire & add all spices.

    Serve hot.

    Courtesy - Tarla Dalal
     

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    Last edited: Jul 20, 2008
  3. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Grapes Lassi - delicious till the last drop!

    Black grapes, deseeded - 2 cups

    Milk - 1 cup

    Fresh curds - 1 cup

    Sugar - 2 tbsp ( more to taste, if the grapes are sour)

    Crushed ice - to serve.

    Blend all ingredients to a smooth mixture & serve topped with crushed ice.

    Courtesy - Tarla Dalal
     

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    Last edited: Jul 5, 2008
  4. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Mexican Rice - guests will not have enough of this!

    Rice - 1 cup

    Onion - 1, chopped

    Onions - 2, sliced

    Barlic - 3 pcs, crushed

    Shredded cabbage - 1 cup

    Capsicum slices - 1 cup

    Large tomato - 1, chopped

    Soya sauce - 2 tsp

    Chilli powder - 1 tsp

    Ghee - 1 tbsp

    Oil - 3-4 tbsp

    Salt

    Heat gheein a pressurepan & fry chopped onions for a few mts.

    Add crushd garlic & fry for2 mtes.

    Add rice & fry for 2 mts.

    Add salt & just 1 ½- 2 cups of water.

    When water boils, cover, keep the weight, simmer & cook for 10 mts.

    In another kadai, heat the oil & fry sliced onions to brown colour.

    Remove & in the same oil, fry cabbage for 2 mts.

    Remove cabbage & fry capsicum for 3,4 mts in the same oil.

    Add tomato, red chilli powder, soya sauce & salt.

    Add fried onion, cabbage, cooked rice & mix well.

    Courtesy - Tarla Dalal
     

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    Last edited: Jul 6, 2008
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  5. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Alu-Gobi Paratha - a wholesome dish!

    This can be made either wholly with wheat flour or by combining with maida.
    I made by the latter method.

    For the dough:

    Atta & maida - each 1 cup

    Oil - 1 tsp

    Water to knead

    Combine all the above to a soft dough and rest for 30 mts.

    Divide nto 10 equal balls.

    For the stuffing:

    Oil - 2 tsp

    Jeera - 1 tsp

    Boiled & grated cauliflower - ½ heaped cup

    Ginger-green chilli pste - 2 tsp

    Dhaniya powder & chat masala - each, 1 tsp

    Boiled & mashed potatoes - 1 heaped cup

    Salt, haldi

    Heat oil & temper jeera.

    When done, add cauliflower & sauté till dry.

    Add all other ingredients & sauté till there is no moisture left.

    Cool & divide into 10 balls.

    To proceed:

    With your fingers dipped in oil, make a small cup with the dough.

    Put filling inside & cover it by drawing the dough inside.

    Seal tightly & roll to 6” diameter parathas.

    Shallow fry using oil or ghee till, brown spots appear.

    Serve with raitha & dhal or pickles.

    Courtesy - Tarla Dalal


     

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    Last edited: Jul 12, 2008
  6. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Peshawari Chole - awesome is a simple definition!

    This goes best with bhathura, but equally well with bread. It can be eaten as a snack, as well or with alu tikki!

    Kabuli Channa - 1 cup

    Channa dhal - 1 tbsp

    Big cardamom - 2

    Cinnaon - 1 “

    Teabags - 2

    Oil - 4 tbsp

    Chopped onions - 1 cup

    Chopped tomatoes - 1 cup

    Chopped ginger - 1 tbsp

    Chopped green chillies - 2 tsp

    Pomegranate powder - 1 ½ tsp (or substitute amchur powder)

    Dhaniya powder - 1 tsp

    Red chilli powder - ½ tsp (or more)

    Punjabi garam masala - ½ tsp

    Channa masala - 1 tsp

    Salt

    To garnish - raw onion slices, lemon wedges

    Wash & soak Kabul channa & channa dhal overnight with a pinch of soda.

    Wash well & pressurise with big cardamom, teabags and cinnamon till soft.

    Cool & open; strain & reserve the liquid.

    Heat oil in a pan & add onions.

    Saute till glossy & add the pomegranate or amchur powder and cook stirring continuously till onion turns brown.

    Add tomatoes, green chillies, ginger & sauté for 5 mts.

    Add all spice powders & salt.

    Saute till tomatoes are cooked & the mixture leaves oil.

    Add the reserved liquid (not much) & mix gently.

    Cook on a low flame till some of the liquid dries uo.

    Serve hot, garnished.








    Courtesy - Tarla Dalal
     

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    Last edited: Jul 13, 2008
  7. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Rich Flapjack: - super snack, a healthy one too!

    Butter, softened - ½ cup

    Brown sugar - ½ cup

    Cooking oats - 1 ½ cups

    Salt - a tiny pinch

    Mix butter, sugar & salt & beat well till fluffy.

    Add oats & mix well.

    Grease a shallow 7” square tin & press the mixture evenly into the prepared tin.

    Bake at 200 deg C gor 15-20 mts.

    Cool slightly in the tin.

    Mark with a shap knife to get 12 pieces.

    Oosen round the edges.

    When firm, break into pieces.

    Courtesy - Tarla Dalal
     

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    Last edited: Jul 26, 2008
  8. Chitvish

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    Nawabi Curry - yes, ofcourse, royal taste!

    Any combination of vegetables like, carrot, cauliflower, French beans, peas, babycorm etc can be used.

    Mixed vegs, boiled - 1 ½ cups

    Chopped tomatoes - 1 ½ cups(boil with 1 cup of water & liquidise)

    Saffron - a pinch (warm & powder)

    Sugar - 1 tsp

    Oil - 4 tbsp ( in MW, 2 tbsp)

    Grind to a paste with little water:

    Chopped onions - 2, big

    Cashewnuts - 2 tbsp

    Dhaniya, jeera - 2 tsp, each

    Khus-khus - 3 tsp

    Shahjeera - 1 tsp

    Freshky grated coconut - 2 tbsp

    Ginger - 1 “

    Green chillies & red chillies - 2, each (or to taste)

    Cardamom & cloves - 2 each

    Cinnamon - 1”

    Curry leaves - 1”

    Heat oil & sauté the paste on a medium flame till oil oozes out.

    Add tomato puree, sugar & salt.

    Add saffron mixed with 1 tbsp of milk.

    When it starts boiling, add boiled vegetables.

    Simmer to blend well & remove.

    Serve with pulaos or roti.

    Courtesy - Tarla Dalal





     

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    Last edited: Jul 27, 2008
  9. Chitvish

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    Jain Dhaba Palak Dhal - simple, yet spectacular in taste!

    Goes with a pulao or roti and a spicy dry curry.

    Tur dhal - ½ cup

    Minced ginger & green chillies - each 1 tsp

    Chilli powder - 1 tsp

    Chopped palak - 2cups

    To temper:

    Oil - 1 tsp

    Bay leaves - 3

    Cloves -

    Red chillies - 3, broken

    Jeera - 1 tsp

    Hing - ½ tsp

    Salt,haldi

    Pressurise tur dhal with 1 ½ cups of water, haldi, green cillies & ginger, till soft.

    Whisk well & keep ready.

    Heat oil in akadai & temper as given.

    Finally add the palak & saute for 5 mts, till it shrinks.

    Add dhal & salt

    Simmer for 5 mts & serve hot.

    Courtesy - Tarla Dalal

     

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    Last edited: Aug 11, 2008
  10. Chitvish

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    MW Corn Upma – called Makai Sheera!

    Fresh corn - 1 cup

    Mustard seeds & jeera - ½ tsp each

    Green chillies - 2, slit into 2

    Hing - a pinch

    Milk - ½ cup

    Oil - 2 tsp

    Lime juice - few drops

    Salt & sugar - to taste

    In a micro bowl, mix oil, mustard seeds & jeera.

    MW Hi for 2 mts.

    Add green chillies & hing & MW hi for 30 secs.

    Add corn, mix well & MW Hi for 2 mts.

    Add milk, salt and sugar & MW Hi for 2 mts.

    Remove, add lime juice, mix well & garnish with chopped coriander.

    Serve hot.

    Recipe courtesy - Tarla Dalal
     

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    Last edited: Aug 19, 2008
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