Amarasara - Indian Food Recipes

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Indian Food Recipes - Glossary of Ingredients

Indian Food Recipes - Page 2 ( 15 Recipes )

Page 2 - Index ( 15 Recipes )

		Sondesh - Creamy Cottage Cheese			Mishti Doi - Sweetened Curd
		Rassogolla - Cottage Cheese Dumplings In Syrup			Rasmalai - Cottage Cheese Cakes in Creamy Milk
		Gulab Jamun - Dumplings of Reduced Milk			Malpuda - Deep Fried Pancakes In Syrup
		Aam Ras - Refreshing Mango Drink			Patra - Colacasia Leaf Rolls
		Channa Dal Dhokla - Steamed Gram Cakes			Parsi Salli Kheema - Lamb Mince With Potato Straws
		Srikhand - Flavoured Curd			Cullieo Cutlets - Goan Crab Cutlets
		Prawn Balchao - Spicy Pickled Prawns			Goan Fish Head Curry - Special Spicy Goan Curry
		Bebinca - Layered Cake

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Sondesh - Creamy Cottage Cheese

Serves : 6

Milk 01 ltr
Lemon Juice 05 ml
Icing Sugar 100 g
Saffron 0.5 g
Cardamom Powder 02 g
Slivered Pistachio and Almonds 25 g
Essence and Colour as required.

Boil the milk. Add Lemon Juice and curdle the milk. Remove from fire and strain into a clean muslin cloth. Hold under running Water or dip in a bowl of cold Water for 1 min. Squeeze out excess Water. Cool and mix in the remaining ingredients. Knead until smooth. Shape mixture using different moulds. Use a variety of Nuts and Fruits as Garnish.

Note : If there is excess moisture in the Cottage Cheese, cook in a heavy pan to dry all the excess Water.

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Mishti Doi - Sweetened Curd

Serves : 6

Full Cream Milk 1 ltr
Palm Jaggary 300 g
Curd 2 tsp

Serving dishes :
Terracotta or Clay Pots.

Heat Milk in a heavy based pan and reduce it to 1/4 th its quantity. Heat Jaggary in a heavy saucepan and melt it down using 10 ml Water. Add the Jaggary to the boiling Milk and stir well. Cook for another 5 mins and cool down to about 40 degrees centigrade. Stir in the Curd. Pour the mixture into the Terracotta or Clay pots and keep in a warm place to set. Serve chilled.

Note : Make sure the milk is not too hot when the curd is added.

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Rassogolla - Cottage Cheese Dumplings In Syrup

Serves : 6

Milk 0l ltr
Lemon Juice 05 m1
Sugar 300 g
Water l ltr
Rose Essence 3 drops

Heat the Sugar and Water in a deep pan and bring to a boil. Boil Milk. Add Lemon Juice and curdle the Milk. Remove from fire and strain through a clean muslin cloth. Hold under running water or dip in a bowl of cold water for 1 min. Squeeze out the excess water. Knead till very smooth. Make small balls of desired size. Place Cheese Balls in boiling Syrup and cook for 15 mins. Switch off flame and let the dumplings stand in liquid until cool. Chill for a minimum of 2 hours. Mix in the essence before serving.

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Rasmalai - Cottage Cheese Cakes in Creamy Milk

Serves : 4

Chenna 250 g
(Cottage cheese as for Rassogollas)

Sugar Syrup :
Water 600 m1
Sugar 300 m1

Milk Mixture :
Sugar 100 g
Full Cream Milk l ltr
Cardamom Powder 5 g
Slivered Almonds & Pistachios 25 g
Saffron 0.5 g

Make the Sugar Syrup by heating the Sugar and Water. Boil Milk in a pan and reduce it to 3/4 th the actual quantity. Add all ingredients for the Milk mixture and bring to a boil. Make balls of the Chenna and flatten in between the palms. Boil the Chenna Cakes in the Sugar Syrup for 20 mins. Drain the Sugar Syrup. Drop the Rasmalai into the Milk Mixture. Boil for 3 mins. Remove from fire, cool and serve chilled.
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Gulab Jamun - Dumplings of Reduced Milk

Serves : 8

Milk Powder 250 g
Maida / Refined Flour 50 g
Whipped Cream 100 ml
Soda Bi-Carb 02 g
Milk to knead the Dough
Ghee for deep frying the Jamuns

Syrup :

Sugar 400 g
Saffron 01 g
Lime Juice 05 m1
Water 100 ml
Rose Essence 02 drops
Cardamom Powder 03 g

Mix Sugar, Water, Lime Juice and bring to a boil, add the Saffron. Remove from heat and mix the Rose Essence and Cardamom. Mix all the ingredients for the Jamun and make a Dough, rest it for 1/2 an hour. Divide the Dough into small sections (dia 1"-1.5") using your palms, shape them into smooth round balls. Heat the Ghee until hot and reduce the flame. Deep fry the Jamuns till they are golden brown. Drain and add them to the Syrup. The Jamuns should be immersed in the Syrup for at least 20 mins. Serve hot garnished with Nuts.

Note : Try having the Gulab Jamuns with Ice Cream.
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Malpuda - Deep Fried Pancakes In Syrup

Serves : 8 Batter : Flour 100 g Semolina 100 g Milk Powder 100 g Milk 400 ml Cardamom Powder 10 g Ghee for frying	Syrup : Sugar 400 g Saffron 01 g Lime juice 05 m1 Water 100 ml	Make a smooth Batter with the listed ingredients. Mix Sugar, Water, Lime Juice and make the Sugar Syrup, add Saffron. Heat Ghee in a non stick pan, reduce the flame to medium. Pour the equivalent of 3 table spoons of Batter into the Ghee and cook. Strain and soak the Malpudas in the Sugar Syrup.
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Aam Ras - Refreshing Mango Drink

Serves : 6 Mango Pulp 500 g Cardamom Powder 01 tsp Powdered Sugar	Water Lime Juice 30 m1 Chat Masala Powder 20 g Crushed Cumin 05 g	Mix all the ingredients and add enough Sugar and Water to get the desired sweetness and consistency. Chill and serve garnished with a Mint Leaf.
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Patra - Colacasia Leaf Rolls

Serves : 8

Patra (Colacasia Leaves) 05 leaves

Batter :
Gram Flour 150 g
Tamarind Pulp 100 g
Chillie Powder 20 g
Turmeric Powder 05 g
Asafoetida 02 g
Roasted Cumin Seeds 02 g
Sugar 20 g
Oil 20 m1
Salt to taste

Tempering :
Oil 30 m1
Mustard Seeds 05g
Sesame Seeds 10 g
Coriander Leaves 25 g
Coconut 75 g

Chop the Coriander Leaves. Grate Coconut. Cut off the thick veins and wash the Colacasia Leaves. Mix listed ingredients and make a thick Batter. Place a Colacasia Leaf on the table and spread a thin layer of the Batter on top, place another Leaf on top, repeat applying the Batter. Fold in the sides of the Leaf, then roll lengthwise into a tight roll. Steam the rolls for 30 mins. Remove and cut them into 1cm thick slices. Arrange the slices on a platter. Heat the Oil and add the Mustard Seeds, when they crackle add Sesame, Coriander Leaves, and Coconut. Pour this tempering on the sliced patra. Serve warm.

Note : Other large edible Leaves may be used as a substitute.

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Channa Dal Dhokla - Steamed Gram Cakes

Serves : 4

Channa Dal 250 g
Yoghurt 50 m1
Sugar
Lemon Juice 05 ml
Green Chillies 10 g
Coriander Leaves 20 g
Ginger 10 g
Turmeric 10 g
Salt
Soda Bi-carb 03 g
Oil 10 ml

Tempering :
Oil 20 ml
Mustard Seeds 05 g
Red Chillies 03 g
Asafoetida 02 g
Water 20 m1
Lemon Juice 05 m1
Salt

Garnish :
Coconut
Coriander Leaves

Chop Coriander Leaves, Green Chillies and Ginger. Grate the Coconut. Soak the Lentils in Water for at least 2 hrs and blend with the Yoghurt, to form the consistency of Pancake Batter. Mix in the Sugar and leave in a warm place to ferment overnight. Mix the Soda Bi-carb with Oil and leave in a cool place. Mix in the remaining ingredients for the Batter after it is fermented (except the Soda Bi-carb). Grease a mould or other suitable vessel and place in a steamer. Add the Soda Bi-carb to the Batter and mix well till light and fluffy. Immediately pour into the prepared vessel. Cover and steam for 20 mins. Remove, cool and cut into cubes. Heat Oil in a pan and add the Mustard Seed, when crackling, add the rest of the tempering ingredients. Pour over the Dhokla Cubes. Garnish by sprinkling grated Coconut and Coriander Leaves.
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Parsi Salli Kheema - Lamb Mince With Potato Straws

Serves : 4

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Lamb Mince 400 g
Turmeric 10 g
Ginger Garlic Paste 50 g
Salt
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Oil 50 m1
Cardamom 01 g
Cinnamon 01 g
Cloves 01 g
Cumin Seeds 05 g
Garlic 10 g
Onion 100 g
Tomatoes 100 g
Green Chillies 05 g
Turmeric 05 g
Chillie Powder 05 g
Coriander Powder 20 g
Garam Masala Powder 05 g
Coriander Leaves 20 g
Apricot Puree 75 g
Mint Leaves 20 g

Garnish :
Potato Straws

Boil the Lamb Mince with Turmeric, Ginger Garlic Paste and Salt. Chop the Onions, Tomatoes, Garlic, Coriander Leaves and Mint. Slit the Green Chillies lengthwise. Heat Oil and add the Cardamom, Cinnamon and Cloves. Add Cumin Seeds and when they crackle add Garlic and sauté until golden. Add the Onions and brown slightly, add the Tomatoes and the rest of the ingredients. Sauté for 5 mins on a slow flame and add the boiled Lamb Mince. Cook for 10 mins stirring constantly. Serve Garnished with Potato Straws.

To make Potato Straws :
Cut Potatoes into match stick size and deep fry.

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Srikhand - Flavoured Curd

Serves : 4 Thick Curd or Hung Curd 500 g Icing Sugar 150 g Cardamom Powder 03 g	Saffron 0.5 g Rose Essence 02 drops Milk 10 ml Optional Chopped Mixed Dry Fruits	Dissolve Saffron in 10 ml Milk. Whisk together all the ingredients and set in a bowl. Garnish with Nuts and Dry Fruits. Note : Mix Fruit Purees to make variations.
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Cullieo Cutlets - Goan Crab Cutlets

Serves : 6 Crabs 01 kg Potatoes 500 g Turmeric Powder 05 g Chillie Powder 20 g Green Chillies 10 g Pepper Powder 05 g Salt to taste Lime Juice 10 ml Oil for frying	Coating : Eggs 03 Breadcrumbs 100 g Chop the Green Chillies. Boil the Crabs and remove the flesh. Boil Potatoes and mash them along with the Crab Meat and the rest of the ingredients. Beat Eggs. Make oval rolls of desired size. Coat the rolls with Egg and Breadcrumbs. Deep fry till golden brown in colour.
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Prawn Balchao - Spicy Pickled Prawns

Serves : 4 Prawns 250 g Oil 100 ml Garlic 25 g Onions 100 g Turmeric 05 g Curry Leaves 02 g Salt to taste	Paste : Cumin Seeds 10 g Peppercorns 10 g Red Chillies 100 g Coconut Vinegar 200 ml Small Dried Shrimps 50 g Ginger 25 g Garlic 75g	Chop Onions and Garlic. Grind all the ingredients for the Paste with the Vinegar. Shell and clean Prawns. Heat Oil and add the Chopped Garlic. When Garlic is golden brown add the Chopped Onions and sauté. Add Curry Leaves and Paste, mix thoroughly and sauté for 10 mins. Keep adding Coconut Vinegar if the mixture becomes dry. Mix in the Prawns and cook for another 15 mins. Note : This Pickle should be stored in an airtight bottle or jar.
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Goan Fish Head Curry - Special Spicy Goan Curry

Serves : 4

Fish Head 500 g
Oil 50 g
Tomatoes 100 g
Curry Leaves 05 g
Turmeric 10 g
Chillie Powder 15 g
Coconut Milk 100 ml
Salt to taste

Paste :

Onions 100 g
Coconut 50 g
Coriander Seeds 20 g
Cumin Seeds 10 g
Peppercorns 20 g
Green Chillies 30 g
Ginger 20 g
Garlic 40 g
Vinegar 200 ml

Clean the Fish Head and cut into pieces of required size. Grind the ingredients for the paste with the Vinegar. Chop Tomatoes. Heat Oil and add Paste, sauté on a slow fire for 15 mins. Add the rest of the ingredients except the Coconut Milk and cook for 05 mins. Add the Fish Head and 100 ml of Water. Bring to a boil. After the Fish Heads are cooked, mix in the Coconut Milk and boil for 05 mins. Serve hot with Rice or Sannas.
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Bebinca - Layered Cake

Serves : 4

Refined Flour 200 g
Egg Yolks 10
Sugar 500 g
Coconut Milk 200 m1
Nutmeg Powder 05 g
Butter 200 g

Mix Coconut Milk, Flour, Sugar, Nutmeg and Egg Yolks, make a Batter. Grease an oven proof dish with a spoonful of melted Butter, pour 75 m1 of Batter into the dish and spread evenly. Bake till golden brown. Spread another spoonful of Butter and pour another 75 ml of Batter over it and spread evenly. Bake and repeat this until all the Batter is used up. Turn out the Bebinca onto a wire rack. Cool and cut into slices before serving.

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