Spices and Recipes

Ingredients:

• 1/2 cup gram flour (besan)
• 1 cup thin buttermilk
• salt to taste
• 2-3 pinches turmeric powder
• 1 tbsp. oil

For seasoning:

• 2 tsp. oil
• 1 tsp. sesame seeds
• 1/2 tsp. mustard seeds
• 1 tbsp. coconut scraped
• 1 tbsp. coriander finely chopped
• 2 pinches hing / asafoetida
• 2 green chillies finely chopped
• 1 stalk curry leaves

Method:

1. Mix water, flour, salt and turmeric to form a batter.
2. Heat oil in a heavy pan, add batter.
3. Stir vigorously and evenly to avoid lump formation.
4. Cook till the mixture does not taste raw, stirring continuously.
5. When done (about 7-8 minutes), pour a ladleful in a large plate.
6. Spread as thin as possible with the back of a large flat spoon.
7. Use circular outward movements as for dosas.
8. When cool, cut into 2″ wide strips.
9. Carefully roll each strip, repeat for all plates.
10. Place in a serving dish.

For seasoning:

1. Sprinkle coconut and coriander all over khandvi rolls.
2. Heat oil in a small pan.
3. Add cumin, asafoetida, curry leaves and chillies.
4. At last add sesame seeds pour over rolls.
5. Serve as is or with garlic chutney.

Ingredients:

• 1 cup rice
• 1 cup urad dal
• 1 cup yellow moong dal
• 3 cups sour buttermilk
• 2 green chillies crushed fine
• 1/4 tsp. ginger grated fine
• 1/2 tsp. soda bicarb
• 2 tbsp. oil
• 2-3 pinches red chilli powder
• 1/2 tbsp. coriander finely chopped
• Salt to taste

Method:

1. Mix the rice and dal, wash, drain and dry on a clean cloth for a few hours.
2. The grain should be completely dry.
3. Grind to a coarse flour in dry grinder or at the flour mill.
4. This flour should be like very fine soji in texture.
5. Store in airtight container and use as required.
6. Will keep good upto 2 months.

To make khaman:

1. Take 1 cup flour in a bowl.
2. Add buttermilk, and mix well.
3. Keep aside for 4-5 hours.
4. Dissolve soda-bicarb in the oil.
5. Add to batter.
6. Mix all ingredients except red chilli powder and coriander.
7. Pour immediately in a 6″ greased plate.
8. Steam over water either in a cooker or steamer.
9. Pierce knife, and check, should come out clean if done.
10. Sprinkle the chilli powder and coriander, steam again for 2-3 minutes.
11. Cut into squares or diamonds and serve hot with coconut chutney.

Ingredients:

• 1 cup yellow split peas
• 3 1/2 cups water
• 1/2 tsp. salt
• 1 1/2 tsp. cumin seeds
• 1 Tbsp. oil
• 1/ 2 tsp. turmeric
• 1 tsp. ginger
• 2 tsp. minced garlic
• 2 chopped tomatoes
• 2 medium onions, chopped
• 1/2 cup split white gram beans (urad dal)
• 1/4 cup yellow moong beans (moong dal)
• 1/4 cup red lentils (masoor dal)
• 1/2 tsp. Indian chili pepper or 1 tsp. paprika
• 3-4 Tbsp. chopped fresh coriander/cilantro

Method:

1. Cook the lentils along with the ginger and salt (in the water) until they are soft (20-30 minutes).
2. In a separate saucepan, heat the oil and then add the cumin seeds. When the seeds begin to splutter, add the garlic and tomatoes and sauté for a few moments until they are more minute. Add the salt and other spices and stir well. Add the beans and the water they cooked in, and mix well. Let it cook for one minute.
3. Garnish with the cilantro and a dollop of plain yogurt (optional).

Ingredients:

• 1 packet noodle
• 2 eggs
• 1/4 tsp pepper powder
• 1/4 tsp oregano
• 1/8 tsp basil
• 1/4 tsp garlic powder
• 1/8 tsp onion powder
• 1/4 tsp curry powder
• 1 tsp chopped mint leaves
• Salt as per taste
• 1 tbsp oil

Method:

1. Boil noodles in boiling water will cooked
2. Drain and run under cold water
3. Keep aside
4. Beat eggs and add salt and pepper
5. Heat 1 tsp oil in a pan
6. Fry egg till well scrambled
7. Remove and keep aside
8. Heat remaining oil
9. Fry noodles for 2 mins
10. Add eggs and remaining masalas except mint leaves
11. Mix it well and let it cook for 5 mins.
12. Put in a plate
13. Garnish with mint leaves and serve hot

Ingredients:

• 2 - capsicums, finely sliced or chopped
• 1 - large onion, finely chopped
• 2 - large tomatoes, finely chopped
• 2 tsp - coriander, finely chopped
• 20 - almonds
• 1 tsp - ginger garlic paste
• 1 tsp - red chilli powder
• 1/2 tsp - garam masala
• 1/2 tsp - turmeric powder
• 3 tsp - oil
• 2 tsp - ghee
• salt to taste

Method:

1. Soak almonds overnight, peeled and grind into fine paste with little milk or water.
   Heat oil and ghee in kadai / pan.
2. Add turmeric powder, onions and fry till it turns slightly brown.
3. Then add ginger-garlic paste, garam masala, chilli powder, salt as per taste.
4. Fry for few sec on low heat.
5. Add capsicum and fry until oil leaves side of the kadai / pan, keep on stiring (don’t add water).
6. Then add chopped tomatoes and cook for a while.
7. At last add almonds paste, mix well and cook for another few mins.
8. Garnish with coriander.