Method :
Soak rice in water for 2 to 3 hours
Wash. Grind the rice with coconut gratings to make a fine paste.
Before removing from grinder, put salt to it.
Dilute the batter by adding a little water used for washing the grinder.
Smear dosa pan with oil and place on flame.
Spread the batter thinly (when hot), tilting the pan a bit.
Roast dosai on one side only.
Fold it twice to make 4 folds of quarter circle shape.
Ready to serve.

Method :
Dry grind pepper, jeera, toovar dal, and 2 red chillies coarsely.
Sauté mustard, urad dal, channa dal, 1 red chillies, hing, and curry leaves in coconut oil.
Add 4 cups of water to the above and let it boil for 10 minutes.
Now put salt, coconut, cream of rice, and the ground macula and pressure cook this for 10 to 15 minutes.
Add 2 tsp of coconut oil to this and mix it well.

To be ground into paste
1 ½ inch piece ginger
½ tsp cumin seeds
8 cloves of garlic
1 tbsp red chilli powder
2 inch cube of green papaya
2 lemons juice
1 tsp haldi powder
salt to taste

Method:
Clean and scale the fish. Wash it well. Wipe and dry the fish.
Make four slits on either side of the fish with a sharp knife.
Apply the ground paste all over including the inside of the stomach.
Marinate this mixture for 8 hours.
Pierce the fish length wise with a skewer and cook in a tandoor or on a charcoal barbecue.
However if these methods of cooking are not available then cook under a grill or bake in the oven.
Turn the fish every 10 minutes and cook until light brown.
Heat the oil and brush on the fish with a pastry brush while cooking.
When the fish is almost cooked sprinkle with garam masala and cook till it turns golden brown.
Serve with slices of lemon, naan and mint chutney.

Yield: makes five servings, one bread each

The slightly puffed bread is typical of Indian cuisine.

Ingredients
1 cup less 1 tablespoon whole wheat or white flour
1/2 teaspoon salt
1/3 cup water
1 tablespoon + 2 teaspoons vegetable oil, divided

How to prepare
In mixing bowl combine flour and salt; using electric mixer at slow speed, add water to flour mixture, beating until mixture resembles coarse meal. Form dough into ball and on smooth dry surface (not wood), knead for 5 min.; cover with clean damp paper towel or plastic wrap and let rest for 20 min.
Cut dough into five equal pieces and shape each into a ball; roll each ball to as thin a circle as possible. In eight-inch nonstick skillet, heat 12 teaspoons oil; carefully transfer one circle to skillet and cook, shaking pan constantly and turning dough frequently until bread is puffed and golden, about 3 min. (dough will puff up into a balloon shaped bread). Transfer bread to warm oven (200°) and repeat procedure with remaining dough and oil. Serve hot.

Method:
Marinate the fish with malt vinegar and salt. Keep aside for 20-30 min.
Make coconut paste out of all the above ingredients
Wash and wipe banana leaves and apply groundnut oil
Stuff the pockets in the fish with coconut chutney and spread the rest on both sides.
Wrap in banana leaves each piece separately and steam for 30-min.
Unwrap and serve with lemon wedges.

For garnishing
Chana dal, urad dal, mustard seeds, red chillies

Method:
Heat some oil in a pan and sauté the mustard seeds, chana dal,urad dal and the red chillies
Put onions in the oil fry them well
Put chilli powder, peanuts and coriander powder in the oil and let them blend with the mixture
Put the tamarind water and allow it to boil along with some salt to taste
Lastly, put the coriander leaves.
Boil the rice separately and keep them in a plate and allow the rice to cool down.
Put the mixture to the white rice.

Method:
Roast brinjal preferably over glowing embers, or chop into big pieces
Keep it to boil them in just enough water.
Peel the roasted whole brinjal or boiled pieces and keep aside.
Crush together green chillies, tamarind and salt in a broad wooden bowl.
Combine coconut gratings (optional.
Put desired quantity of water.
Mash brinjal or its pieces in the blend.
Put a little raw oil and a few drops of asafoetida water. Mix and serve.

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• indian brinjal recipe

2 to 3 nos beetroot
2 tbsp vinegar
Salt to taste
5-10 green chillies
5 methi seeds
5 mustard seeds
1 tbsp asafetodia
Chiilli powder as per taste
2 tbsp oil

Method :

Cut Beetroot & chillies into small pieces add salt and keep aside.
Fry mustard and methi seeds and powder them.
Mix this powder with Asafetodia & Chiilli Powder.
Heat Oil and remove from flame.
Add the mixture in the oil along with the beetroot & chillies which are kept aside.
Place them in a bottle, add vinegar and add salt if required.

Method :
Pat dry the fish steaks and rub salt & turmeric powder.
Heat 2 tbsp ghee and shallow fry the fish till lightly coloured.
Heat one tbsp ghee and add cumin, chopped ginger and hing.
When they crackle add onion paste, poppy seed paste & beaten curd
Cook for 2-3 mins on low heat.
Add chopped green chilles, turmeric(a pinch) chopped coriander, saunf powder, garam masala and fish steaks. Cook with lid on. Bake in oven with foil.

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For the Marinade :
3-4 tbsp curd
1 tbsp red chilli powder
1 tsp salt, or to taste, 1/2 tsp haldi
1 1/2 tbsp garlic paste, 1 tbsp ginger paste

Grind Together :
1/2 tsp jeera
2 moti ellaichi
2 chhoti ellaichi

Method :
Mix together all the ingredients of the marinade – curd, saunf, sonth, salt, red chilli, haldi, ginger and garlic paste, Add chicken. Let it marinate for 2 -3 hours.
Heat oil. Add laung, Dalchini and tej patta. Fry for 1-2 minutes
Add sliced onion and grated ginger. Fry till golden brown
Add chicken along with the marinade. Mix well
Add powdered jeera and cardmoms. Fry for 2-3 minutes.
Cover and cook on low heat for about 1/2 hour or till chicken turns tender. Serve hot with rice.

How visitors found this page:

• authentic indian chicken recipes
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