Category Archives: Indian Cooking
Fried, fluffy and soft Indian bread that pairs well with Chhole/Chick peas and a glass of buttermilk.
This versatile chutney doubles as a dip for appetizers and can also be used as sandwich spread.
1 ½ cups chopped coriander
2 slices raw mango, or 1 tbsp lemon juice/mango powder
2 cloves garlic, chopped
½ inch piece ginger
2 green chillies, chopped
1 tsp cumin powder
1 tbsp sugar
Salt to taste
Water as needed to blend
Combine all the ingredients and grind to a smooth paste in a blender using very little water.
Adjust the seasoning according to taste.
Refrigerate in a bottle and use as required.
This chutney can also be used as a marinade for paneer tikkas. Goes well with kabobs too.
Onion Chutney is a good option when you are in a hurry and want something suitable to team up with your lentil pancakes.
2 onions, chopped
2 green chillies, chopped
1 tbsp oil
1 tsp urad dal
1 tsp mustard seeds
1 red chilly, dry
4 curry leaves
½ tsp sugar
Salt to taste
2 tbsp coriander leaves, chopped
Heat oil in a pan. Add mustard seeds. Once they start crackling up, add urad dal, red chilly , curry leaves and asafetida.
Add onions and green chillies and fry till onions become translucent.
Add sugar, tamarind pulp and salt. Switch off the gas.
Let the mixture cool.
Blend together the mixture with coriander leaves in a blender to a smooth consistency.
Taste and adjust the seasonings.
Serve with any South Indian fare or savory lentil pancakes/cheelas.
Note: The authentic recipe is generally made with baby onions and tempered later with curry leaves and mustard seeds.
The globalization of the desi taste buds has however, done little to dampen the eternal love for this triangular, crispy snack known as Samosa.
Samosa remains one of the most popular Indian snacks, and is generally served with tamarind chutney and steaming chai (tea). Whether a college canteen or the chai stall on the nook, samosa is an eternal favorite, especially as the monsoon approaches. The drizzle, and the hot samosa make for a great monsoon moments.
To me it brings in a lot of memories of days spent in my college canteen.
It was Sharma ji’s samosas and the hot cardamom tea served in the tiniest of Yera glasses that made us bunk many of our Entomology practical’s and gave us a respite from those hours spent glued to the microscopes! Whether it was the college elections or the fear of the future, we bonded over chai and samosas.
In all honesty, I think the best samosas I ever had were made in my cousin’s kitchen. She would make them in a huge batch and freeze them and then fry/bake them as needed. I do not know if it was the taste, the camaraderie, the ambience or her dainty laced napkins and fine china or a combination of all the above, that worked into a heady magic, as we would chat and compare notes on a number of diverse issues.
So you see, samosas did play a huge role in bringing us closer. Now she is based in Russia with her diplomat husband, but this post reminds me that I must get her perfect recipe and share with you all.
1 cup flour
½ tsp baking soda
½ tsp ajwain/nigella seeds
3 tbsp oil
Salt to taste
2 boiled potatoes, mashed
½ cup boiled peas
½ tsp cumin seeds
½ tsp amchur/mango powder
2 tbsp chopped cilantro
Salt, red chilli/paprika powder, garam masala according to taste
2 tbsp oil
Heat some oil in a pan; add cumin, spices, potatoes and peas mixture and stir fry. Add some salt, chopped cilantro and mango powder. Adjust the seasoning according to your taste.
Knead the dough and let it rest for 30 minutes.
Roll out dough into small circles (like puris).
Cut with a knife into two semi-circles.
Now take one semi-circle and fold it into a cone. Apply some water on the edges to seal properly.
Place filling in the cone and seal properly using water. Repeat the same process with the rest of the dough.
Heat oil in a wok and deep fry on a medium flame.
Serve samosas hot with tamarind chutney or tomato ketchup.
This is an Indian flatbread made of all purpose flour and stuffed with boiled and mashed potatoes and pomegranate seeds. The recipe is fairly easy to follow and yields perfect results.
There are endless possibilities for the stuffing, ranging from onion to cheese, cilantro, mint and spices. In a restaurant, these are generally made in an oven/tandoor, but I have made this in a frying pan, and it was equally good. Kulchas are generally served with gravy/curry and raita (yogurt dish).
2 cups all-purpose flour
¼ tsp baking soda
1 tbsp yeast
½ cup butter at room temp
2 tbsp milk and 2 tbsp yogurt for kneading
2 boiled potatoes, grated /mashed
1 onion chopped
4 green chillies chopped
1 cup cilantro/mint leaves chopped
1 tsp cumin seeds
½ tsp chilli flakes
½ tsp salt
½ tsp kalonji seeds/onion seeds
2 tbsp dried pomegranate seeds powder (seeds are roasted and ground)
I chose to use fresh pomegranate seeds instead, just to add a dash of color and texture.
In a bowl, mix together flour, salt, yeast, butter and baking soda.
Knead into smooth dough with milk/yogurt.
Keep aside for 2 hours.
Mix together potatoes, pomegranate seeds, onion, cilantro, mint, cumin seeds, chilli flakes and salt.
Divide the dough and stuffing into 8 equal parts.
Roll out the dough and fill in the mixture. Seal the edges (exactly how you make a stuffed paratha) . Keep aside for 30 minutes.
Using some dry flour/ oil, roll out the kulchas to a round, not very thin though. Sprinkle some onion seeds on top, and cook on stove top in a pan/ griddle for about 3 to 4 minutes over medium flame. Should you have any difficulty while rolling, place the dough to be rolled in between 2 sandwich bags, lightly oiled. You will be able to roll easily, without anything sticking to your rolling-pin.
Spread with butter and serve warm.
(Inspired by Chef Harpal Singh)