Rosy's Cookbook
To be frank this should not be the name of this forum post, I am no Tarla Dalal or Sanjeev Kapoor, not even close. But since past few days I have started experimenting in the kitchen. And thanks to different places I have being with roomies from different places of India, my taste buds and the horizon of my experiments food has widened.
So which cuisine appeals to your taste buds more; Chinese Chawmein and fried rice, Thai drunken noodles and Kung pao chicken, Mexican Tacos and Burritos, Italian pizzas and breadsticks or American burgers and hot dogs? Or your taste is totally Indian? Oh Man! each state of that country has its own cuisine. Kashmiri pulao to fish cooked in coconut milk from Kerala, bada pao of Mumbai's streets and panipuri of its beaches to Kolkata's rasagola; they have it all. And I did not even touch the rest of the states. India is a paradise for foodies, if one is not very much resistive towards taste.
This article would follow some delicious discussion regarding cuisines from different corners of worlds (World is Flat!). And also I am hoping to add some of my new and not so new recipes. And you all are invited and welcome to do the same!
Meh! I can eat any cusine
Meh! I can eat any cusine as long as it is vegetarian. I do not eat anything that walks, swims or flies - or had been doing one of those. The rest of the stuff, I can digest.
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I can have lot of veggies for you
Don't worry buddy! I can get a tons of veggie recepies for you.. ;-)
Paneer pakoda
Couple of days back, I tried out Paneer pakoda (an Indian appetizer made with cottage cheese) and it came out pretty good. So here it goes..
Time of preparation: 15-20 mins
Ingredients:
Paneer (Cottage cheese)
Besan (Gram flour) : 1 cup
Ginger : 1 inches
Garlic : 2-3 pods
Green Chillis(Jalopenos): 2-3 nos
Coriander leaf
Red chilli powder : 1 tea spoon
Salt to taste
Oil to fry
Preparation:
- Cut Paneer into fingers 2-3 inches long, sprinkle some salt and clilli power,mix it and keep aside.
- Mix the besan, with half a cup of water, green chillis, ginger, garlic, coriander leaves, salt to taste in a mixer (food processer) till it becomes a smooth paste. Keep aside in a bowl.
- Heat oil in a pan, dip the paneer in the batter and fry it till light brown (do not deep fry).
- Serve it hot with mint chutney and tomato sauce.
And let me know how was it.
I definitely would like to
I definitely would like to try this one out. But I doubt I will get my lazy self to do it.
I really like recipes that goes something like: Take x amount of y, n amount of m, put it in water, boil and garnish. Or something along those lines. Kind of brute cooking. :P
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Its one of the easiest ones!
Buddy! To eat something tasty (well ofcourse at home), this is how much effort you will have to put in. No pain,no gain. ;-)
Muli (Radish) Paratha
Now this is one of my favourites. The reason being, it is a much liked recipe made from a much detested vegetable.;-)
Well, it might be a bit messy if you donot get the proportions right. But no big deal, any basic idea about cooking would suffice determining the proportions.
1. Radish : 2-3 nos
2. Wheat flour (Atta) : 2 cups
3. Onion :1 medium
4. Green Chilli :3-4 nos
5. Coriander Leaf
6. Lemon : 1 no
7. Salt to taste
8. Oil to fry
Preparation:
-> Grate the radish. Chop the onion, green chillis and coriander leaf. Mix them with the radish,along with
juice of the lemon and salt to taste.
-> Mix them well,and squeeze the juice of the mix. Keep it ina separate vessel. Make small balls to be
used as stuffing.
-> Take the wheat flour in a big bowl, and prepare a dough using the radish juice.
-> Make small balls of that dough, flatten it, put the stuffing in and make round parathas using some
wheat flour helps not to stuck to the surface.
-> Heat the frying pan. Cook the paratha, once the paratha is half cooked, fry the paratha with oil.
-> Enjoy hot Muli paratha with curd, pickle and chutney.
yammy
ya its taste yammy..............
Mushroom Tikki
Hi I am now interested in cooking as this year I got a long holiday……………I have started reading books(after my Di's pestering). Finally I have started it. Ok leave it for the timing, and lets started with mushroom tikki.
Ingredients:
1. Mushroom : 500 grams
2. Potao(boiled) : 2-3
3. Green chilly : 2-3
4. Suji : 1 cup
5. Onion : 2-3
6. Coriander leaves
7. Oil to fry
8. Salt to taste
->Boil the mushroom with 2 cups of water,add pinch of salt to taste and half lemon juice. Chop the boiled mushroom.
-> Take a pan and put some oil, add onion and cook it till it becomes soft.
-> To the pan add mushroom,green chilly and mix it and take out the pan aside.
-> In another bowl take the boiled and smashed potatoes,then add coriander leaves and above cooked mushroom. Add salt to taste.
-> Make a ball of your required size and dip it in suji, then fry it in high heated oil till brown.
-> Serve it with chutney.
Try it as snack in rainy evening.
Khicdi
A simple recipe, useful for those times when your are neither inclined towards cooking nor do you have time for it but still need to feed your growling stomach
Ingredients (Serves two-three people)
Rice - 1 cup
Toor Dal - 1 cup
Garlic(finely chopped) - 2 - 3 pods
Green Chillies(finely chopped) - 2-3
Cumin Seeds - 2 tsp
Water - 3.5 cups
1. Put oil in a pan
2. Add jeera and fry it for sometime
3. Add chopped grlic, green chillies and fry it till the garlic becomes reddish brown in colour
4. Add rice and dal and pressure cook for two-three whistles
You can have it with curd or pickle or any curry of your choice.
P.S. Hope you arent already aware of this recipe
This anonymous is
This anonymous is Sush/Suzie. I realised i wasnt logged in after posting the entry.
Welcome!
Hey Susmita. Welcome to the forums - thanks for contributiing to the cookbook.
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Ribbed gourd with peanuts
Ribbed gourd or Chinese Okra or Jhina (Hindi)is not a very popular vegetable. I personally never used to like its taste either, but few days back we tried out some recipe with it and it came out real good. This one is easy to cook and tastes great with chapati.
Ingradients;
1. Ribbed gourd : 2-3 nos
2. Peanuts : 1/2 cup
3. Onion : 1 medium
4. Garlic : 2-3 pods
5. Ginger : 1/2 inch
6. Green Chilli : 2-3
7. Red chilli : 1-2
8. Cumin - 2 teaspoons
9. Mustard seeds : 1 teaspoon
10. Oil to cook
11. Salt to taste
-> Wash, peel and cut the ribbed gourd into small pieces. (1 cm cube)
-> Dice the onion, garlic and ginger, slice the green chillis inti thin and long pieces.
-> Roast the peanuts, one red chilli and one spoon of cumin seeds and gring it with little water to make a thick paste.
-> Heat a table spoon of oil in a wide pan and saute the ribbed gourd it it gets tender (this vegetable is already tender).
-> Heat oil in a separate pan, and saute the remaining cimun, mustard seeds, green chilli and onion.
-> Once onion slight brown, add garlic and ginger.
-> Once the spices are fries properly, add the paste and cook in medium heat for sometime. Add some water in the meantime, if it gets stuck to the pan.
-> After the paste is cooked for about 5-10 mins, the suated ribbed gourd can be added and mixed well with the gravy.
-> Add 1 and half cup of warm water and cover the pan and cook for about 10 mins.
Try it out hot with chapati. Enjoy!!!
Lauki (Bottle gourd) Kofta Curry
Another recipe dedicated to the gourd family. This time it would be Lauki or Bottle gourd. This vegetable is quite common in northern part of India. Again, this vegetable is not everyone's favorite. But this recipe came out pretty good.
Ingredients:
1. 1 mid size bottle gourd - 300 gm approx
2. 1 cup gram flour (besan)
3. 2 onions
4. 3-4 cloves of garlic
5. Green chili
6. Chili powder
7. Coriander powder
8. Cumin powder
10. Ginger and garlic paste
11. Tomato - 2
12. Coriander leaves
13. Garam masala (optional)
14. Oil for frying and cooking
15. Salt to taste
• Wash, peel and grate the bottle gourd, and keep in a wide vessel
• Mince one onion, garlic, green chili and coriander leaves. Mix the above, along with the gram flour to grated bottle gourd. Add salt to taste. Mix it well to prepare a dough (not very dry)
• Take small portions of the dough, and make small, flat cakes. These can be deep fried or cooked with less oil in a wide pan.
• Heat 2 tablespoons of oil in a flat pan, when oil becomes hot, gently place the small bottle gourd cakes (pakodas) over it, without those touching each other. Cover the pan with a lid, turn the pakodas after 5-10 mins, for the other side to cook. Add 1 more tablespoon of oil if needed. Toss those couple of times till done, and keep aside.
• For curry, heat oil in a pan. Fry the onion till golden brown. Add ginger garlic paste and fry for sometime.
• Add cumin powder, coriander powder, chili powder, turmeric, sprinkle some water and cook till the masala is done. Add tomatoes that are cut into small cubes.
• Add salt and garam masala once tomatoes are cooked, and pour 2 cups of warm water and let it boil for 10 mins. Now the pakodas can be added to the gravy, and cooked in low heat for 10 more mins.
It tastes good with rice and chapatti both.
Needs re-organizing
This thread has grown quite a bit. Do remember to bug me some time so that we can put all this receipes submitted by the members in a neat format.
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Indian recipes
below the link where you can find video tutorials for lots of recipes
http://www.rhyo.com/us/indianrecipe/
Olive Garden
Who are those people you mentioned in the 1st paragraph? Are they chefs or bollywood actors?
http://www.youtube.com/user/olivegarden
Thanks!
That link was quite helpful.
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RE: Lauki (Bottle gourd) Kofta Curry
This sounds fantastic ...thanks for the recipe. Off to the shops now to buy some gram flour.
Ami Ohayon