My favorite Indian Food Recipes from famous Indian Chefs

French Beans Green Sabji - goes with rice and rotis.

I have combined 2 similar recipes and avoided onions.
French beans should be cut diagonally into 1” pieces.

Boiled beans - 1 cup

Coconut milk - ¾-1 cup ( add ¾ cup warm water to ½ cup coconut)

Grind to a paste:

Coriander leaves - ½ cup

Green chillies - 2,3

Ginger - 1”

Garlic - 3,4 pieces

Fried gram (or cashew) - 1 tbsp

To temper:

Oil - 2 tsp

Jeera - 1 tsp

To garnish:

Roasted & crushed peanuts

Heat oil & temper jeera.

Add the green paste & sauté till the raw smell goes.

Add coconut milk, boiled beans & salt.

Simmer on a low fire till well blended and the desired consistency is reached.

Garnish with peanuts.

Courtesy - Tarla Dalal

 

Methiche Varan - I just fell in love with this!!


Methi leaves chopped fine & - 1 cup

Tur dhal - 1 cup

Jaggery - 2 tsp

Chilli powder - 1 tsp

Salt, haldi

To temper:

Ghee - 1 tbsp

Hing - ¼ tsp

First wash & soak for 30 mts, then pressurise tur dhal with haldi, adding 3 cups of water till soft.

Mash, add jaggery & chilli powder.

Simmer for a few ts & remove.

Temper & add hing.

Next add methi leaes & sauté for 2 mts.

Pour this over the cooked dhal, mix & serve hot.


Recipe Courtesy:
Tarla Dalal

 

Jain Chole - delicious aromatic even without onions!

Well-sauted cabbage gives the perfect taste!

Soaked & boiled Kabuli Channa - 2 cups

White pumpkin, grated - 1 cup (cooked along wth channa)

Jeera - 2 tsp

Bay leaf - 1

Grated cabbage - 1 cup

Chilli powder - 1 tsp

Dry ginger powder - ½ tsp

Chopped coriander - 3 tbsp

Milk - 4 tbsp

Chopped tomatoes - 3

Oil - 3 tbsp

Salt

Dry roast & powder together:

Jeera - 2 tsp

Dhaniya - 4 tsp

Red chillies - 4

Pepper - ½ tsp

Cardamom & cloves - 4, each

Cinnamon - 2”

Dried pomegranate seeds - 3 tsp (to give a sour taste – if not available use amchur powder)

Heat oil in a pressure pan & temper jeera & bay leaf.

Add cabbage & sauté till brown.

Add roasted powder, chilli powder, dry ginger powder, coriander & milk.

Mix well, add salt & cooked channa+ pumpkin wth water.

Add milk, cook for a few mts & add tomatoes.

Close the cooker & cook for a whistle.

Serve with rotis or puris.

Courtesy:
Tarla Dalal

 

Kashmiri Roti - aromatic & delicious!!

Wheat flour - 1 cup

Salt

Lightly roast dry & grind coarsely:

Saunf & jeera - ½ tsp, each

Ajwain (omum) & Hing - m1/4 tsp each

Pepper - 8-10

Milk - to knead the dough

Knead all ingredients to a firm dough.

Make 8 balls, roll into rotis & shallow fry on a tava till both sides are golden brown.

Serve wth curds & pickles.

 

Mango cheesecake - its' mangoes everywhere!


For the sponge cake, go to
Eggless Milkpowder Cake
You can cut out horizontally into 2 & use one layer for this.

For the soaking syrup, warm & mix:

Water - 1 cup

Sugar - 1 tbsp

Pour this over the cake in a dish & keep ready.

For the filling:

Cream cheese - made from 1 litre milk (given below)

Sugar - ¾ cup

Mango pulp (or chopped) - 1-2 cups

Cream - ½ cup

Thick curds - 4 tbsp

To garnish - mango slices

Liquidise the filling ingredients, except cream.

Whip cream & fold into the filling.

Spread this over the soaked cake & refrigerate till set.

Serve chilled with mango slices or mango roses. Select a firm ripe mango & peel the skin. Peel very thin , long “flakes” (as for tomato roses) & roll them to look like roses.
View attachment 40558

Cream cheese:

Boil 1 litre of milk & remove, After 4-5 mts, add 1 tsp citric acid mixed with ½ cup of warm water.

The mixture will curdle.

Strain using a muslin cloth & liquidise the soft paneer when still hot.

 

Cream Chocolate Cheesecake - you will not say ‘no’ to this!

Fresh cream - ½ cup

Crust:

Digestive biscuits - 100 gms

Butter - 50 gms

Powdered sugar - ¼ cup

In a double boiler cook together:

Butter - 2 tbsp

Dark cooking chocolate - 1 cup
View attachment 44056
Cool well .

Add this to cream & beat well.

Crush biscuits fine, add softened butter & sugar.

Press firmly into a 7-8” greased baking dish.
View attachment 44057
Top with cream-cooked chocolate mixture.

Chill & serve.
View attachment 44058

 

Dal Baati Churma - the Rajasthani Delicacy!

Ghee is the key ingredient to this dish, atleast partly, if not wholly.
Part of the dough is left unsalted, shaped into rounds and deep fried. Later these deep-fried baatis are crushed & sugar or jaggery mixed, to make a sweet dessert Churma.

The three make a filling meal.

For the panchmel dhal:

Cook with 4 cups of water till soft:

Chana dhal, tur dhal, moong dhal(can be green or white) - each 1/3 cup

Urad dhal (can be black or white), whole moong - 1 tbsp each

Mix with 3 tbsp of water & keep ready

Chilli powder - 3 tsp

Dhaniya powder - 1 tsp

Garam masala - 1/2 tsp

Haldi

Heat 3 tbsp ghee & temper;

Bay leaves - 2

Cloves - 3

Jeera - 1 tsp

Slit green chillies - 2

Hing

Finally add masala paste & saute for 1-2 mts.

Add cooked dhal and

Amchur - 2 tsp

Tamarind pulp - 2 tsp

Salt

Simmer for 5-7 mts & adjust to the desired consistency. Before serving, add boiled water if it becomes very thick.

Baatis: - 10 no;s

Mix into a firm dough & knead well for 5-7 mts:

Whole wheat flour - 1 cup

Rava - 12 cup

Besan - 2 tbsp

milk - 8 tbsp

Melted ghee - 4 tbsp

salt

Divide the dough into 10 even shaped ronds -slightly flatten using the thumb to make an indentation in the centre.

In a broad vessel, boil water, drop the baatis & cook for 15-20 mys on a high flame.

Once cooked, drain & keep aside.

If you have a gas tandoor, put them on the grill & cook on medium flame for 20-25 mts.

OR

Bake the boiled baatis in a pre-heated oven at 200 deg C or 10-15mts, turning them over occasionally.

OR

Deep fry in hot ghee.

Serve panchmel dhal with baatis along with churma.

 

Khichu - a traditional Gujarathi dish.

Jowar Khichu:

Jowar is sorghum(white millet) in English & ‘white cholam’ in tamil.

Jowar flour - 1 cup

Water - 1 ½ cups

Mince together:

2 Green chillies+1”ginger + 2 pieces garlic

Fresh curds - 1 tbsp

Sesame seeds - 1 tsp

Salt

Cooking soda - a pinch

Oil - to serve with

Add to water, minced ingredients, curds, salt, soda and sesame seeds.

Boil and add the jowar flour and mix well, while stirring continuously with a whisk so that no lumps remain.

Cover and cook on a slow flame for another 5-7 mtes or till the mixture leaves the sides of the pan, stirring once in between.

Transfer to one big or few small greased bowls.Press using your fingers.

Demould on a serving plate.

Serve topped with coriander leaves and extra oil.

Poha kichu:

Blend 1 cup of thick poha in mixie to a coarse powder.

Proceed as above, adding
1 ½ cups of water, 1 tsp jeera, 2 pinches cooking soda, 1 tsp chilli powder & salt. Dizzle oil before serving.

Ragi Khichu:

Same method as above –

to 1 cup of ragi flour, add 2 cups water (including 2 tbsp curds), 1 tsp jeera, ½ tsp each of finely chopped green chillies & red chilli powder, hing, salt, 2 pinches of cooking soda and finely copped coriander leaves. Serve with oil drizzled.


Courtesy - Tarla Dalal

 

Broccoli Kurma - a less common dish with broccoli


Boiled broccoli pieces - 1 ½ cups

Boiled green peas - ½ cup

Crumbled paneer - ½ cup

Oil + ghee - 1 tbsp + 1 tbsp

Cloves, cinnamon, cardamom - 2 pieces, each

Chopped onions - ½ cup

Pureed tomato - 1 cup

Red chilli powder & Jeera powder - 1 tsp each

Salt, haldi

Malai or butter - 1 tbsp (optional)

Melt oil +ghee.

Saute, Cloves, cinnamon, cardamom for a few secs.

Add onions & sauté till glossy.

Add tomato puree & spice powders.

Cover & simmer for 10 mts.

Add vegetables, paneer and salt.

Cook till all ingredients are well blended.

Garnish with malai & serve with parathas or jeera rice.

Courtesy - Tarla dalal

 

Kaddu palak ki roti - a wholesome dish!

Knead to a dough;

Wheat flour - 1 cup

Chopped spinach - 1 cup (sauted in 1 tsp oil for 3-4 mts)

Peeled & grated kaddu (red pumpkin) - 1 cup

Red chilli powder - 1 tsp

Minced green chillies - 2 tsp

Oil - 1 tbsp

Salt, hing, haldi

Oil - to shallow fry

Knead the dough & divide into 6 balls.

Roll each ball to a 5'diameter roti & shallow fry as usual.

Goes with ant sabji or raitha.

courtesy - tarla Dalal


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