Kalmi Vade (Fried Lentil Fingers)

Very good appetizer, made by deep frying ground spiced Bengal Gram and Skinned Black Gram.

Ingredients:

• 1 cup Bengal Gram (Chana Dal)
• 1 cup skinned Black Gram (Dhuli Urad Dal)
• 1 tbsp ginger grated
• 2 green chilies finely chopped
• 2 tbsp cilantro leaves finely chopped
• 5-6 Black peppercorns crushed
• 1 tsp red crushed chili
• 1 tsp coriander seeds crushed
• 1 tsp fennel seeds crushed
• Pinch of asafetida
• Salt to taste
• Oil for deep frying

Method:

• Soak Bengal Gram and Black Gram separately for 3-4 hours and grind to a coarse paste separately.
• Now mix the pastes and all ingredients, except the oil for frying.
• With wet hands take some dal mix and make a 3” large round Patty (disc like shape).
• Heat the oil in a pan on medium heat. When oil is hot, add the vada (Patty), turn and fry until pale golden.
• Remove vada and drain the excess oil on absorbent kitchen paper towel.
• Repeat making and deep frying vadas (Patties) until all the mixture is used up. You can fry more than one vada at a time.
• Keep aside to cool.
• Now cut each vada (Patty) into ½-inch thick slices (fingers).
• Reheat the oil and fry the fingers (slices) until golden and crisp.
• Sprinkle some chat masala and serve with green chutney or ketchup.

Chicken Rice

It is an easy dish to make with leftover rice.

Ingredients:

• 2 cups cooked rice ( left over rice works best)
• 1 chicken breast sliced in to thin strips
• ½ tsp red chili powder
• ½ tsp green chili paste
• ½ tsp ginger garlic paste
• 2 tbsp yogurt
• 1 tbsp corn flour
• 3-4 tbsp oil
• Pinch of orange color
• ½ tsp white pepper powder
• Salt to taste

Method:

• Add chicken strips to the marinade prepared by mixing yogurt, red chili powder, green chili paste, ginger garlic paste, 1 tbsp oil, salt, corn flour and orange color. Allow to marinate for about 2 hrs.
• Heat 2 tbsp oil in a non stick pan. Add chicken with its marinade. Stir well for about 3-4 minutes on high heat. Lower the heat and cook covered for 3-4 minutes or until chicken is tender, stirring it frequently. Take out in a dish.
• In a hot wok add 1 tbsp of cooking oil; add boiled rice, cooked chicken pieces, salt and white pepper powder. Mix everything well.
• Serve hot.

Do You Know?

Rice may be soaked prior to cooking, which saves fuel, decreases cooking time, minimizes exposure to high temperature and thus decreases the stickiness of the rice.

For some varieties, soaking improves the texture of the cooked rice by increasing expansion of the grains.

Soy Granules Pulao

Rice is cooked with small Soy granules.

Ingredients:

• 1 cup small Soy granules (Soyatein)
• 2 cups Basmati Rice
• 1 Bay Leaf
• 1” stick of Cinnamon
• 2 Green Cardamoms
• ½ tsp Caraway Seeds
• ½ tsp Peppercorns
• 1 tbsp Garlic paste
• 1 tbsp Ginger Paste
• 1 small Onion Onions finely sliced
• 2 Green Chilies finely chopped
• 1 tsp Red Chili Powder
• 1 tsp Garam Masala Powder
• ½ cup Yogurt
• 2 tbsp Mint Leaves chopped
• 2 tbsp Cilantro Leaves chopped
• Salt to taste
• 2-3 tbsp ghee (Clarified Butter)

Method:

• Soak soyatein in warm water for 10-15 minutes. Squeeze out the water. Repeat the process of soaking and squeezing out 3 to 4 times. It will make granules extra soft.
• Heat oil in a pan; add Bay leaves, Cinnamon, Cardamoms, and Caraway Seeds, Peppercorns, sliced onions and chopped green chilies. Sauté it well.
• Add Soya granules and cook on medium heat for a 5-6 minutes.
• Add garlic paste, ginger paste, red chili powder and ½-cup yogurt and fry for 4-5 minutes.
• Now add chopped mint leaves, chopped cilantro leaves, salt, garam masala powder, 3 ½ cups water and soaked basmati rice. Mix lightly.
• Allow rice to cook over a high heat first. Cover the pan and further cook on low heat for 10-12 minutes until rice is done.
• Garnish with crispy brown fried onions.
• Serve hot with onion raita and green chutney.

Do You Know:
Soy granules are made from defatted soy flour, a by-product of making soybean oil. It is quick to cook, high in protein, and low in fat.

These are also known as textured soy protein (TSP), soy meat, or meat analogue or meat substitute.

Chicken Kadhai Wala

Chicken, marinated in ginger garlic paste and yogurt, is cooked in 'kadhai' or wok with garam masala, which gives it a rich dark color and flavor. It is a semi dry curry which can be eaten with paratha or tandoori roti.

Ingredients:

• 2 pounds Chicken (diced in big pieces)
• 2 cups onion thinly chopped
• 1 tsp ginger grated
• 2 Bay leaves
• ½ tsp Shahjeera
• 4-5 cloves
• 1 inch piece of cinnamon
• ½ cup tomato puree
• 1 tbsp garam masala (as per taste)
• 5-6 tbsp cooking oil
• Salt to taste
• 1 tbsp chopped cilantro leaves

For Marination:

• 1 cup yogurt
• 1 tsp garlic paste
• 1 tsp ginger paste
• 1 tsp green chili paste
• 1 tbsp coriander powder
• 1 tsp red chili powder
• Salt to taste

Method:

• Mix all the ingredients of the marinade with the chicken and keep aside for 2 hours.
• Heat oil in a kadhai (wok), add bay leaves, cloves, cinnamon and shahjeera. Sauté it for few seconds.
• Add the sliced onions and grated ginger, fry until golden brown. Add tomato puree, stir fry for 2-3 minutes.
• Add the marinated chicken and cook on high heat for a few minutes. Reduce the heat, add garam masala powder and simmer for about 20-30 minutes or till chicken is tender and dry. Add salt (as per the requirement).
• Garnish with chopped cilantro and serve in kadhai itself with Paratha or Tandoori Roti.

Do You Know?
A Kadhai is a type of thick circular and deep vessel similar in shape to a wok. Kadhai is used in Indian and Pakistani cooking.
Kadhai are traditionally made out of cast iron, although other materials like stainless steel, copper and non stick varieties do exist.
Although Kadhai is useful for shallow or deep frying of meat, vegetables, sweets, and snacks such as samosa etc., its name is also associated with various kinds of dishes such as “chicken kadhai” and “kadhai paneer” because they are commonly prepared in the cooking pot.

Peanut Garlic Chutney

This chutney is the perfect companion for idlis (steamed rice cakes), dosas and uttapams (south Indian rice pancakes).

Ingredients:

• 1 cup roasted peanuts
• 6-7 cloves of garlic
• 1 cup fresh coconut
• 2 green chilies
• 5-6 curry leaves
• Salt to taste

For Seasoning:

• 1 tbsp cooking oil
• 2 dry red chilies roasted
• ½ tsp urad dal
• ½ tsp chana dal
• Pinch of asafetida
• ½ tsp mustard seeds

Method:

• Roast the peanuts on a low fire. Remove the outer brown dry coat.
• Mix all the ingredients together and grind in a food processor.
• In a small pan, heat the oil; when hot add the mustard seeds; when they stop spluttering, fry urad dal and chana dal until they are dark in color. Now add dry red chilies. Fry till the red chilies turn dark in color.
• Remove from the fire and add to the peanut coconut paste. Mix well.
• Serve with idli or vada or any other snack.

Do You know:
Peanuts are a rich source of protein. Peanuts are a good source of niacin and thus contribute to brain health, brain circulation and blood flow.

Recent research on peanuts and nuts in general has found antioxidants and other chemicals that may provide health benefits.

Although nuts are known to provide a variety of cardio-protective benefits, many avoid them for fear of weight gain. A prospective study published in the journal Obesity shows such fears are groundless. In fact, people who eat nuts at least twice a week are much less likely to gain weight than those who almost never eat nuts. The 28-month study involving 8,865 adult men and women in Spain, found that participants who ate nuts at least two times per week were 31% less likely to gain weight than were participants who never or almost never ate nuts.

Navratan Korma

It is a party dish, can be simplified by using frozen vegetables in place of fresh vegetables and ginger, garlic powder in place of fresh paste.

Ingredients:
1 cup green peas
½ cup chopped green beans
2 carrots cubed
1/2 cup shredded cabbage
½ cup green bell pepper, chopped in 1” square pieces
½ cup red bell pepper, chopped in 1” square pieces
½ cup cauliflower chopped small pieces
1 small potato cubes of 1” square
6-7 curry leaves (optional)
2 big onions, diced
1 tbsp ginger paste
1 tbsp garlic paste
2 fresh green chilies chopped
4 tbsp ground unsalted cashews
2 cups tomato chunks (canned or fresh)
Salt to taste
2 tbsp curry powder
1 cup heavy cream
4 tbsp cooking oil
2 tbsp fresh cilantro finely chopped

Method:

• Heat the oil in a skillet over medium heat. Stir in the onion, and cook until light brown. Mix in ginger and garlic, and continue cooking for 1 minute more.
• Add potatoes, cauliflower, carrots, peas and beans, and stir fry for 5-6 minutes.
  Puree tomato chunks in grinder and add to vegetables.
• Season with salt and curry powder.
• Cook until potatoes are tender.
• Add cabbage, green bell pepper, red bell pepper and stir fry for 1 minute.
• Add cashew nut paste and cream into the skillet.
• Reduce heat to low, cover, and simmer 2 minutes.
• Garnish with cilantro.
• Serve with rice or Roti ( Indian flat bread) or Paratha.

Khasta Kachori (Deep Fried Stuffed Pastry)

Khasta kachori is stuffed with spicy chickpea flour (besan), deep-fried at a low to medium heat and is served with Mint chutney, Tamarind chutney and/or aloo chutney.

Ingredients:

• 1 pound Maida
• ½ cup ghee
• Salt to taste
• 1 cup yogurt
• Chilled water

Filling

• 1 cup Besan (Chickpea Flour)
• 2 tbsp ghee
• 1 tsp soda bi carbonate
• 1 tsp salt
• Pinch of asafetida
• 1 tbsp fennel seeds crushed
• 1 tsp coriander powder
• 1 tsp red chili powder
• 1 tsp amchur powder (dry mango powder)
• ½ tsp garam masala powder
• 1 glass water

Method:

• Mix the maida and salt in a mixing bowl. Add ghee, rub until fully incorporated and the mixture resembles coarse breadcrumbs. Add yoghurt and chilled water; knead to make smooth and pliable dough. Cover with plastic wrap and keep aside for half an hour.
• Roast besan in a heavy bottom pan on medium heat; add masala and water to form dough like structure. Remember the stuffing should be damp and not wet. It should be like stiff dough.
• Divide stuffing into 15-18 portions; keep aside.
• Now divide the maida dough equally into 15-18 portions. Shape each portion into a patty. Cover with a damp towel or plastic wrap.
• Flatten each patty into a 2-3 inch round structure. Place one portion of filling in the centre of the dough, and then bring the sides of the dough over the filling to enclose completely. Pinch the seams together until thoroughly sealed. Shape and stuff the remaining patties. Cover with a plastic wrap or a moist towel. Keep aside.
• Heat the oil in a wok (or kadhai) on medium heat. Slip in 3-4 patties (seam-side down) at a time. Fry until pale golden in color. Remember temperature is the most important part of the kachori making. Keep it medium or low-medium hot. The crust should be delicately blistered and crisp.
• Drain excess oil and serve hot, accompanied by raita, chutney and curry of your choice.

Do You Know?
Deep frying is a cooking method in which food is submerged in hot oil or fat.
If it is performed properly, it does not make food excessively greasy, because the moisture in the food repels the oil.
During deep frying the hot oil heats the water within the food, steaming it from the inside out; oil cannot go against the direction of this powerful flow because (due to its high temperature) the water vapor pushes the bubbles toward the surface.
As long as the oil is hot enough and the food is not immersed in the oil for too long, oil penetration will be confined to the outer surface.
However, if the food is cooked in the oil for too long, much of the water will be lost and the oil will begin to penetrate the food.
The correct frying temperature depends on the thickness and type of food, but in most cases it lies between 175 and 190 °C (345–375 °F).