My favorite Indian Food Recipes from famous Indian Chefs

I have a few cookery books, most of which were received by me as gifts because my family and friends know how passionate I am about cooking.
Though I prefer to follow my own collection of recipes from my family members and friends for my regular cooking, I go through the “health-conscious” recipes in these books from time to time and try them.
I plan to post some of them in this thread.
Quite a few of the ingredients given there are not easily available in Chennai.
So, in a few recipes, I have taken the liberty of introducing a few changes in the ingredients and procedure.
As far as possible, I want to give recipes from “good health” point of view. There will be few other interesting recipes also. I hope you will like them. If you like those recipes, the credit goes to the great chefs who have given us those recipes.
Let this thread go uninterrupted, only with the recipes.
Please continue to post your comments in the following thread only:
Chitvish Recipes - Post your comments here


Wish me good luck, my friends - I am starting with great enthusiasm, to serve you better !

Love,
Chithra.

Soak chick peas (channa) in plenty of water with a pinch of soda, for about 8 hrs. Then wash very well & pressurise in enough water with a dash of salt, till soft. Drain & reserve the water.
Parsley generally used for hummus is not easily available; so I use coriander leaves.

Grind together the following:

Ccooked channa - ½ cup

Garlic pieces - 3,4

Lime juice - 1 tsp

Low fat curds - 4 tbsp

Chopped coriander leaves - ½ cup

Chilli powder - 1 tsp

Olive oil - 1 tsp

Salt

If necessary, add the drained liquid to get the right consistency.

Serve as a dip or as a sandwich spread.

I serve this with brown or multigrain bread.

Recipe Courtesy: Tarla Dalal

I have changed 2 ingredients, but the taste is just perfect ! This can be stored airtight for several days. Prepare a healthy breakfast, jiffy as well, by just adding warm milk and apples.

All-bran wheat flakes - 2 cups

Quick cooking oats - 1 cup

Wheat bran - 4 tbsp

Dates, chopped - 3 tbsp

Vanilla essence - ½ tsp (optional)

Lightly roast oats and wheat bran, combined, in a non-stick pan over a slow flame for 7, 8 mts.

Cool completely.

Add wheat flakes, dates and essence.

Mix & store.

To serve, take mueseli in a bowl, add chopped apple and pour warm milk over it.

Serve immediately.

You can substitute cornflakes instead of wheat flakes & raisins instead of dates.


Courtesy - Tarla Dalal

This comes out very delicious, with or without onions. I tried the latter way.

Basmathi - 1 cup

Sprouts (moong or matki) - 1 cup

Salt

To temper:

Oil - 1 tsp

Jeera - 1 tsp

Bay leaf - 1

Cinnamon - 1 “

Cloves - 4

Cardamom - 4

Greenchilli –ginger paste - 2 tsp

Onions - 2 tbsp, chopped

Red chilli powder - 1 tsp

dhaniya-jeera powder - 2 tsp

Haldi

Hot water - 2 cups

Soak rice for 10 mts & drain well.

In a pressure pan, heat 1 tsp oil & temer in the given order.

Finally add the rice & fry lightly.

Then add sprouts, hot water & salt.

When the mixture starts boiling, close the cooker & keep the weight.

Immediately lower the gas & switch off after 10 mts.

Cool, open & serve with a raitha

Courtesy - Tarla Dalal

Sweet potatoes are a low glycemic index food. They have good antioxidant properties also.

Boil, peel & cut sweet potato into ½ “ cubes.

Sweet potato cubes - 1 cup

Celery cut ½” long - ½ cup

Apple with skin, chopped into cubes - 1 cup

Capsicum pieces - ½ cup

Walnut - ½ cup

Dressing to pour:

Drained, low fat curds - 4 tbsp

Mustard powder - ½ tsp

Salt & pepper.

Toss together & serve chilled.

Very filling with a simple soup.

Courtesy - Tarla Dalal

This is given as a MW dish; but I tried it the stove-top way so that everybody can try it.
It goes as a dry dish with dhal and phulkas. I used to make it my own way, but TD’s recipe makes it more spicy & interesting.

Carrot cubes (1 cm) - 2 cups

Chopped methi leaves - 2 cups

To temper:

Oil - 2 tsp

Jeera - 1 tsp

Chopped onions - 2 tbsp (optional)

Chopped green chillies, ginger, garlic - 2 tsp, each

Dhaniya powder - 2 tsp

Salt, haldi

Heat oil in a kadai & temper as in the order given.

Add methi leaves & sauté for 2-3 mts.

Then add carrots, salt, haldi & a cup of water.

Cover & cook covered on a low flame till the carrot is cooked and the water has evaporated.

Gajjar-methi was one of the first dry dishes, next only to alu-methi, I learnt when I was young !

Courtesy - Tarla Dalal

This is best stored refrigerated.

Grated white (cooking) chocolate - 1 cup

Fresh cream - ½ cup

Butter - ¼ cup (soft)

Icing sugar - ¼ cup

Chopped nuts - ¼ cup

In a casserole, mix & blend butter, sugar, fresh cream & nuts.

MW hi for 2 mts, stirring once in between.

Remove & add chocolate.

MW Hi for 1 mte.

Take out & mix well.

MW Hi for 1 mte.

Transfer to a greased tray & leave in the fridge.

Cut into squares after 4-6 hrs, when it has set firm.

Courtesy - TarlaDalal

Mashed strawberries - 1 cup

Cream cheese - 1 ½ cups

Whipped cream - 1 ½ cups

ForGarnish:

Fresh strawberries

Mix mashed strawberries with cream cheese.

Gently fold in the whipped cream.

Add sugar to your liking.

Pour into individual moulds & set

Serve garnished with strawberries.

Use 3 tbsp strawberry jam if fresh strawberries are not available.

To make cream cheese:

Boil 1 litre of milk.

Remove & keep aside.

Mix 1 tsp citric acid crystals with ½ cup of warm water & add to hot milk.

Allow to stand for 5 mts – it will start curdling.

Sttir gently to help curdling.

Drain in a muslin cloth.

Do not squeeze it to make it dry.

Now blend in the mixi till thick & creamy.

If you do not have citric acid, use lime juice mixed with warm water.

Courtesy - Tarla Dalal

I have changed the recipe from the original, by introducing wheat flour also.
Boil a small piece of sweet potato & mash it.

Wheat flour & maida - ½ cup, each

Mashed sweet potato - ¼ cup, heaped

Ghee - 4 tsp

Powdered sugar - 4 tsp

Cardamom powder - ½ tsp

Soda bicarb - 1/8 tsp

White til seeds - 1 tsp

Milk - to mix.

Mix all ingredients to a stiff dough using minimum milk.

Rest for 30 mts-1 hr.

Make about 15-16 balls.

Roll each to 3-4” diameter & deep fry in hot oil.

It puffs up well.

Serve with any spicy sabji or chutney.

Courtesy - Jyoti Parekh

I have modified the recipe slightly. TD had given dry roasted besan mixed with water. I use powdered fried gram & use it dry.

Sprouts - 1 cup

Onions, chopped - ½ cup

Tomatoes, chopped - ½ cup

Coriander leaves, chopped - 2 tbsp

Red chilli powder - 1 tsp

Jeera powder - ½ tsp

Black salt - ¼ tsp

Powdered fried gram - 1 tbsp (pottuukadalai)

Oil - 1 tbsp

Jeera - ½ tsp

Salt

Drop the sprouts in boiling water, allow to boil for 2 mts.

Strain & use.

Heat oil, add jeera first & then onions.

When they turn transparent, add tomatoes.

Next add all ingredients except the powder & coriander leaves.

Stir on a high flame for 3 mts, sprinkle powder & coriander leaves.

Mix & serve.

Courtesy - Tarla Dalal