Indian cuisine is renowned the world over for its unusual spices and preference for an eclectic range of vegetables. Hence, it is not at all hard or complicated for individuals to cook up Indian vegetarian dishes. The recipes listed below fall into distinct food groups.
Indian cuisine has been around for at least 2500-3000 years and it has changed much over the years. The use of many different herbs and spices make each dish quite unique. Each different region in India is known for it’s wide selection of different recipes and Indian cooking styles and tastes. Though about one third of the population is strictly vegetarian, there are many different dishes that include chicken, lamb and goat meat. In India though the cow is thought of as a sacred animal therefore you will not find many recipes including beef. Food is such an important part of Indian culture as in most cultures, and plays an important role in the family life and in festival celebrations. There are a couple of main courses and they are usually served along with different pickles, chutneys and of course different types of Indian bread, which is called “roti”. There is also usually a dessert served as well.
Indian cooking has many different styles throughout. For that matter, there is really not one accepted style of Indian cuisine but rather many different styles. So if you travel to India you will find that the food prepared by the people and restaurants in that area will be different in each area. Of course there will be some similarities but it will also be very different from place to place.
Indian recipes are as vibrant as the geographical expansion, cultures and religions existing within the country. So whether you’re looking for rice recipes or bread preparations like roti, parantha or naan, India can meet your tastes as accurately as you want it.
1. Kheema (Lamb/Goat) – 1lbs
2. Chana Dal – 3 tbsp
3. Egg White – 1 no’s
4. Boiled Eggs – 3 no’s
5. Ginger Garlic Paste – 1 tbsp
6. Kaju – 8 soaked and make a paste of it with little water.
7. Chilli Pwd – 1 tsp
8. Turmeric Pwd – 1/2 tsp
9. Garam Masala Pwd – 2 tsp
10. correinder and Mint finely chopped 4 tbsps
11. Salt to taste
12. Maida 2 tbsp
13. Oil for frying
14. Lemon and onion for serving
1. Mix kheema, chanadal, chilli pwd and salt in 2 cups of water and boil it on medium flame with lid closed for 30 mins.
2. Strain the water and let it cool.
3. Make a fine paste of the above mixture in the mixer (try to use the pulse mode) with kaju paste and egg white.
4. Take it out in a bowl, add garam masala pwd, ginger garlic paste, corriender, pudina, turmeric pwd and mix it with a spoon.
5. Make slices of boiled egg.
6. Take the mixture and insert one sliced egg in the centre and give it a shape of the kabab( round shape).
7. Roll the kababs in the dry maida flour and swallow fry it in a frying pan or deep fry it. Fry it till its golden brown on both sides.
8. Serve hot with lime and onion slices. Can be eaten as a snack.
Hara Bhara Kabab
Boiled Potatoes 400 gms.
Boiled Green Peas 100 gms.
Boiled Spinach 100 gms.
Chopped Green Coriander 2 tbsps.
Chopped Green Chillies 5-6
Chopped Ginger 1 tbsp.
Chaat Masala 1 tsp.
Cornflour 2 tbsps.
Oil for deep frying
Salt As per taste
Garam Masala 1tsp
1. Peel and grate boiled potatoes.
2. Mash boiled green peas.
3. Squeeze out excess water of spinach and chop finely.
4. Mix grated potatoes, peas and spinach. Add chopped green chilies, chopped green coriander, chopped ginger, chaat masala, garam masala and salt. Add cornflour for binding.
5. Divide the mixture into 25 equal portions. Shape them into a ball and then press it in between your palms to flatten it. These are now called tikkis.
6. Heat oil in a kadhai. Deep-fry the tikkis in hot oil for 3-4 minutes.
7. Serve hot with ketchup /Mint chutney.
Ingrediants for Kabab:
1 kilogram of Boneless Mutton or Minced Beef
50 grams of Ready Fried Onions
2 tbsp. or 30 grams of Garlic (Lehsan)
A bunch of Fresh Coriander Leaves (Hara Dhania) (chopped)
100 grams of Gram Flour (Besan) (roasted)
2 tsp. or 10 grams of Cumin Powder (Pisa Zeera)
2 tsp. or 10 grams of Garam Masala Powder
1 tsp. or 5 grams of Mace/Cardamom Powder (Ilaichi Powder)
Salt (to taste)
1 tsp. Ginger Paste (Pisi Adrak)
1 tsp. Garlic Paste (Pisa Lehsan)
2 tbsp. or 30 grams of Raw Papaya Paste (Pisa Kachcha Papita)
Ingredients for sauce:
1 kilogram of Mutton Bones
50 grams of Ready Fried Onions
4 Bay Leaves
5 Cloves (Loung)
5 Whole Black peppers (Saabut Kaali Mirch)
2 Cinnamon Sticks (Dal Cheeni)
4 Small Cardamoms (Choti Ilaichi)
2 Big Black Cardamoms (Bari Kaali Ilaichi)
1 tsp. or 5 grams of Garam Masala Powder
1 tbsp. or 15 grams of Kashmiri Chilli Powder (Kashmiri Pisi Mirch)
1 tsp. or 5 grams of Cumin Powder (Pisa Zeera)
Salt (to taste)
1 tsp. of Ginger Paste (Pisi Adrak)
1 tsp. of Garlic Paste (Pisa Lehsan)
6 grams of Curd
50 ml of Tomato Puree
2 tbsp. or 30 ml of Cooking Oil
Ingredients for filling:
6 Egg Yolks (Anday Ki Zardi) (hard-boiled & minced)
50 grams of Dried Plums (minced)
In a mincer combine: meat, ready fried onions, garlic, ginger paste, garlic paste, papaya paste, cumin powder, garam masala powder, coriander/cilantro leaves, cardamom powder and salt. Mince together until it is well minced and mixed. Take mixture out in a dish and add roasted gram flour. Mix well.
Make lemon sized portions out of the mixture. Put a little of the prepared egg yolk-plum filling in the center of each portion and roll each portion into a round kabab, so as to cover the filling completely. Roll into balls with palm and set aside.
Directions for sauce:
Put the bones in a handi or pot. Add the ready fried onion, ginger paste, garlic paste, bay leaves, cloves, whole black peppers, cinnamon sticks, cardamoms, salt and water. Cook well for 15 minutes. Remove the bones and throw away. Add the oil and curd and saute lightly.
Add the meat balls and cook in oven until it is almost dry or the sauce like gravy remains. Add Kashmiri chilli powder, tomato puree and cumin powder. Stir well. Sprinkle garam masala powder on top.