Tag Archives: Indian


Savory mouth watering chickpea curry eaten as snack (chaat) or with Naan or Roti for dinner. Yummy! It’s what’s for dinner tonight šŸ™‚


1 cup chickpeas soaked overnight or eight hours (or for the lazy folk use 1 can )
1 medium onion chopped into large pieces
1 large tomato chopped
1 jalapeno sliced
2-3 cloves garlic
1/2 inch ginger piece
1-2 tbsp vegetable oil
1/2 tsp garam masala
1/2 tsp cinnamon powder
1/2 tsp chilli powder or paprika
1/2 tsp cumin powder
Salt to taste

Pre-cook chickpeas if using dry ones.

For the curry, to the pan add 1 tbsp oil and fry onions till lightly brown, add the sliced jalapeno, ginger, garlic and tomato and cook a few minutes. Add spices and continue cooking till all mix well. Adjust spice quantities based on personal preference. Remove from flame and cool. Grind the mix along with a few cooked chickpeas into a paste. Add the remaining oil (1 tbsp) to a pan and transfer the curry mix to the pan. Add the cooked chickpeas (or canned) to the curry mix and cook on low flame for another 10-15 minutes. Add salt to taste.

Serve hot with some naan (or roti) with yogurt, and lemon pickle.

For samosa chaat:
In a bowl place a warm samosa. Add the chole liberally on top to immerse the samosa. Chop some onions, cilantro and layer on top. Sprinkle some mint chutney, tamarind-date chutney, some yogurt, and paprika.

For Allo tikki:
Boil a potato and mash it. Add salt, some amchur (dried mango powder) and paprika. Flatten to a patty and cook on a pan with some oil to lightly brown both sides. Place in a bowl and top similar to the samosa chaat.

Bajji, Pakodi and hot cup of tea

“Soul food for a rainy day”


1 cup Besan (chick pea powder)
1/2 tsp paprika (or red chilli powder)
salt to taste
Mix the besan, salt and paprika with water to make a smooth batter.

2 medium potatoes
1 medium onion
2 cups of vegetable oil

For theĀ  aloo bajji (or potato fries) slice potatoes into 1 mm rounds.Ā  For the ullipaya pakodi (or onion fries) slice onions into rings or thin slices.

In a pan heat the oil. Take each potato round dip in batter till fully covered and deep fry in the hot oil. Once all the potatoes are done, dip the onion rings and deep fry. Other vegetables that can be dipped in batter and fried include: raw banana slices,Ā  thin eggplant slices, baby spinach leaves or chopped spinach mixed in batter with cashew nuts. Enjoy hot with tomato ketchup and a cup of spicy hot tea with a book. What better way to spend a gloomy, rainy day!

Palak Paneer

Spinach chopped
1 Pack Fried Paneer or fresh home made paneer
2 Small Onion chopped (long)
4-5 RedĀ Chilli’s
4-5 GreenĀ Chilli’s
2-3 Small Tomatoes
2 tsp Ginger Garlic Paste
Salt to taste
Heat oil in a pan and fry cumin, red chilli, green chilli chopped onion till golden brown and add ginger garlic paste and fry for 5-10min. Then add Spinach and fry for 10min. Grind this with tomatoes and make a paste.
Heat 1tsp of oil in pan and fry paneer for 5-10min and add the paste to this and let it cook for 15-20min. Add salt to taste.

See also:

(Contributed by Sahi)

Gobi Manchurian

This is an Indo-Chinese fusion dish that is very popular in India.


For Gravy:

2 Large onions chopped
7-8 Garlic cloves chopped
Equal amount of Ginger chopped
7-8 Green Jalapenos
1-2 Spring Onions
Ajinamoto (tasting salt) (optional)
6-7 tsp Tomato ketchup as needed
2 tsp Soy sauce

For Batter:
1 Small Cauliflower
1 cup All Purpose Flour
2 tsp Corn Flour (optional)
1/2 tsp Baking Soda (Optional)
3 cups Vegetable oil or needed to deep fry
1 tsp Salt or as needed
1/2 tsp Kashmiri mirch (or Chilli Pwd)
Batter Preparation:
In a bowl mix All purpose flour, Corn Flour, Baking Soda, Salt, Kashmiri mirch (or red pepper powder) with water to make a paste.

Dip the Gobi florets in the paste and deep fry till golden brown and keep aside.
In a large pot add oil and saute ginger, garlic and chillis and then add onions, Spring Onions until light brown. Then add salt as needed, Tomato Ketchup (or Maggi hot & Sweet Sauce), Soy Sauce, Ajanomoto.
At last add the fried Gobi which is kept aside and mix well. And let it soak for an hour.
Garnish with Chopped Cilantro, Cashews, Grated Carrot & Cucumber.
Serve hot with fried rice.

(Recipe contributed by Sahi)

Aloo, mutter paneer


1-2 medium potatoes (peel and cut into 1 in pieces)
1 medium onion (chopped)
1-2 tomatoes (chopped)
1 cup peas
1-2 cloves garlic (minced)
a little piece of ginger (chopped)
1 jalapeno (optional)
1-2 tbsp oil
cilantro to garnish
1-2 tbsp yogurt or cream
1/2 tsp garam masala
1 tsp salt or as needed
1 tsp cumin powder
1/2 tsp red pepper powder or paprika
turmeric powder
1 tsp cumin seeds
cashews (optional)

To prepare the paneer, knead fresh paneer with some all purpose flour and lay out as a rectangular slab about 1/4 in thick on a flat surface and cover with a kitchen towel. Set a heavy weight over it for 1-2 hrs so the slab becomes firm. Cut into 1 inch pieces. Heat 1-2 cups of oil in a pan. Fry the paneer pieces in the oil and set aside.

Heat the oil in a pan on the stove. Add turmeric and some cumin seeds. Fry until slightly brown.Ā  Add chopped onion, garlic, ginger and jalapeno. Cook on low flame till lightly brown. Add the potatoes, peas and chopped tomatoes. Add salt, garam masala. cumin powder, and red pepper and mix well. Add a glass of water, cover and cook on medium flame for 10-15 minutes or until cooked. Reduce to low heat, add the fried paneer and mix well. Add yogurt (or cream) and mix well. Cook for another five minutes and remove from stove.
Garnish with chopped spinach and ghee/butter fried cashews.

Enjoy with naan, rotiĀ  or biryani.

See also:


Samosa can be enjoyed as an appetizer or snack any time of the day. Although on a wet rainy day, it is extremely delicious when enjoyed hot with a cup of tea!

1-2 medium potatoes
1 onion chopped
1 jalapeno
1cup peas
1-2 cloves garlic
a little piece of ginger
1 tsp dried mango powder (amchur)
1 tsp garam masala
1 tsp red pepper powder
1-2 tbsp oil
turmeric powder
1 tsp cumin seeds

2 cups all purpose flour (or maida)
1-2 tbsp butter or ghee
salt to taste

Mix the flour, with butter (or ghee) and salt. Add some water and mix into a ball. Cover and set aside.

Boil the potatoes unpeeled and set aside. In a pan, add the oil, turmeric powder, some cumin seeds and fry. Add the chopped onion, jalapeno, garlic and ginger and continue frying until slightly brown. Add the peas and cook for 5-10 minutes on low flame. Peel the cooked potatoes, mash and add them to the pan. Add salt, red pepper powder, garam masala. Mix well and continue cooking for another 5-10 minutes. Finally add the chopped cilantro and remove from heat.

In a frying pan, add 2 cups of oil and heat. Meanwhile knead the dough and divide into 4-6 portions. Roll out each portion on a flat surface with a rolling stick into a six or eight inch circle. Cut the circle into two halves. Add 1-2 tbsp of filling to each half and fold into a triangle sealing the edges. Deep fry each samosa in the oil until lightly golden.

Serve hot with mint chutney and sweet and sour tamarind date chutney. Enjoy with a hot cup of tea!

See also:
Mint Chutney
Tamarind and date chutney
Curry Puff

Vegetable Curry Puff

One cannot go wrong with a curry puff. It can go well as an appetizer, a snack for that lazy Saturday afternoon or you can snag two for breakfast just because they were so delicious at dinner last night and you have leftovers!

2 medium potatoes
1 medium onion chopped
1 cup frozen peas
2-3 garlic cloves minced
a small piece of ginger minced
1 jalapeno (optional) minced
some cilantro chopped
2-3 tablespoon vegetable oil
1 tsp paprika or red chilli powder
1 tsp amchur (ground dried mango powder)
1 tsp salt or as needed
1tsp garam masala
1 packet filo pastry sheet
Other vegetables that can be added include: 1 carrot (chopped), a few beans chopped, chopped spinach

In a pan boil the potato until cooked and set aside. Lightly saute theĀ  onion in the oil along with garlic, ginger and jalapeno until lightly brown. If using any other vegetables, add to the onion and fry until slightly soft. Peel and mash the potatoes and add to the frying pan with onions. Add the spices- paprika, amchur, garam masala and salt. Adjust spices to suit personal needs. Add the chopped cilantro and mix well. Cook for another 5-10 minutes in low flame and set aside.

Thaw filo pastry sheet for 40 minutes on a flat surface. To make the curry puff, cut the filo sheet into 6 equal halves. Gently roll out each piece with a rolling pin. Add 1-2 tbsp of the curry onto the rolled piece and fold the half across and seal at the ends. Preheat oven to 400 deg F. Set each filled puff on a baking tray or sheet and bake until dough puffs and turns slightly brown about 10-15 minutes. Remove from the oven and serve hot with sweet and sour tamarind chutney and mint chutney.

See also:
Mint Chutney
Sweet and Sour Tamarind Date Chutney

Sweet and Sour Tamarind Date Chutney

10-12 dates
1/2 block soft tamarind
salt to taste
1 tsp oil
a little paprika
1 tsp cumin seeds

Soak the dates in a bowl until they soften (about 30 minutes). In a separate bowl soak the tamarind until soften. In a pan add the oil and fry the cumin seeds. Squeeze tamarind juice and add to the pan. Squeeze juice from dates add also add to the pan. Cook on low flame until the whole mix thickens. Add salt and paprika to taste.
Remove from flame. Can be refrigerated and used for up to a week.


Idli is another south Indian savory that almost looks like the chinese dumplings. It is eaten as breakfast with chutney and sambhar.

1 cup urad dal (de-husked black lentil)
2 1/2 cups idli rava (granulated rice)
1 tsp salt

Soak the dal in a little water and leave for 6-8 hrs. Likewise in a separate dish soak the idli rava and leave for 6-8 hrs. Once the dal has nicely swollen, rinse and blend in a wet grinder with a little water into a smooth paste. Transfer the blended paste to a large bowl. Squeeze water gently from the idli rava and add to the blended paste in handfuls. Add salt and mix well. Leave outside for up to 24 hrs so the batter can ferment and rise. A well fermented batter yields soft, spongy idlis that melt in your mouth!

Idli’s are traditionally made in a special utensil that comes with special plates with circular cups. The plates can be of two sizes – regular and bite size. The bite size are especially good for dipping into sambhar and eating. They are also a convenient size for little kids. Add a little grease (butter or ghee)Ā  to the circular cups to prevent the idli from sticking to the bottom. Add about one tablespoon batter to each circular cup and steam for 10-15 minutes.

Once the utensil has cooled and the lid can be opened, scoop out each idli with a spoon and serve hot with coconut chutney and sambhar.

Bon appetit!

See also:
Coconut Chutney