Category Archives: Indian receipes

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« Onion Bhaji » (onion fritters)


Ingredients for 4 people :
 
• 2 yellow or red onions
• 2 cloves garlic
• 1 bunch of fresh coriander or fresh parsley
• ½ tsp. cumin seed
• ¼ tsp. to c. powdered red pepper (optional)
• ½ tsp. to c. garam massala (optional)
• 2 tsp. to c. turmeric
• 2 tsp. to c. curry
• 100g of wheat flour (for gluten-free: 100g of buckwheat or millet or chickpeas flour)
• A little salt and pepper to your taste
 
Preparation time: 15 ’
 
Cooking time: A few minutes
 
Preparation:
 
1. Two large onions, peeled and cut into 3 mm slices
2. Peel the garlic cloves and cut them into pieces (thin)
3. Place the onions and garlic in a bowl and salt them to bring out the water
4. Finely chop the bunch of herbs (coriander or parsley) that you place with the onions and garlic.
5. Let sit 30 ’so that the onion juice comes out
6. Add, spices, flour gradually, more or less, so that the onions stick together. With the fingertips, mix all the ingredients, if necessary add a little water.
7. In a saucepan or fryer, heat the oil (coconut or rapeseed Holl, sunflower HO (frying oils)) to 180 ° no more …
8. Take a large tablespoon of the preparation and form a ball which you place in the hot oil. Make sure these balls do not touch, especially at the beginning of the cooking. Turn them over regularly so that they are well colored.
9. Place them on absorbent paper, they are ready to eat.
 
Note:
You can prepare them the day before for the next day. To reheat them, place them for 7 to 8 ’in an oven preheated to 180 ° (thermostat 6/7). Let them cool for a few minutes so that the “Bhajis Onions” regain there “crispness”.
 
“Onions Bhajis” by Ranesh, Blue Elephant Restaurant, Mahābalipuram – India
 
 
Serve with cucumber sauce (Raïta) see recipe. It is a popular entry in India. The spice dosage can vary depending on your preferences. We can of course, modify the mixture of spices according to our desires. Frying is traditional, but baking is also possible (preheat the oven to 220° C (thermostat 7/8) and bake between for 15 to 20’, it is lighter, the choice is yours !
 
Om Shanti
 
JC
 

Masala Dosa (for 2-3 people)

Ingredients:

  • 2 onions
  • 2 tomatoes
  • 2 Green Chile
  • 2 or 3 potatoes
  • Curry leaves
  • Mustard seeds
  • Dal, a handful
  • Turmeric, a pinch
  • Salt

 

 

Preparation:

1 Boil potatoes

 

  1. Cut the vegetables into cubes
  2. Heat oil in a frying pan then add in the order:

a. Mustard
b .Small curry leaves
c .Dal
d. Onion and chilli
e. Tomatoes
f. Turmeric

4.  Cook dosas in a pancake pan
5.  Crush the potatoes by hand and add them to the preparation
6.  Warm all by adding a little water to make a sort of “paste” a bit sticky!

Put preparation on dosa and serve

DOSA(S) :

Dough made from rice and dal powder

Pongal rice (salty)

Ingredients :

  • Peppercorns (+/-1 tablespoons)
  • Cumin (idem)
  • 2 glasses of rice
  • 5 glasses of water
  • Cashew nuts (not many)
  • Special Vanaspati oil (mixture of several oils and condiments)

Preparation :

  1. Heat a little oil in pressure saucepan and add peppercorns and cumin
  2. Add 5 glasses of water
  3. Add 2 glasses of well-washed rice
  4. Cook until 5 whistles in other words until the rice is well cooked
  5. Fry the slightly crushed cashew nuts in a little special oil.
  6. When the rice is cooked, add cashews nuts

Is eaten with the coconut chutney

LEMON RICE

Pressure pot

Ingredients : 

  • Rice (Well washed), 2 glasses
  • Water, 3 cups
  • 1 lemon
  • Dal, one handful
  • Blackgram, one handful
  • 3 dried chilli (red) open them
  • ½ teaspoon turmeric
  • Mustard seeds
  • Curry leaves

Preparation :

  1. Put water and rice in pressure saucepan, cook until you hear a whistling sound, turn off and leave.
  1. Roll the lemon on a hard surface to “get the juice”, cut it in half and press, collect the juice in a bowl. Add a teaspoon of turmeric.
  1. Heat oil in a frying pan, add :
  • Chilli and fry
  • Curry leaves
  • Mustard seeds
  • Dal and the blackgram

Cook for 5 to 10 minutes, and then add

  • The lemon juice and a little water
  • Salt

Turn off under the frying pan

  1. Open pressure pan and mix the cooked rice with the sauce

Coconut rice

Ingredients :

  • 1 glass of rice
  • 1 ½ glass of water
  • 1/3 to ½ of a coconut, cut into small cubes
  • Dal
  • Blackgram
  • 1 onion
  • Curry leaves
  • Mustard seeds
  • 2 dried chillies (red)

 

Preparation :

  1. Put rice and water in pressure saucepan, heat, stop at the first whistle, let cool.
  2. Grind coconut in a blender, adding a little water to have an almost liquid consistency.
  3. Heat oil in frying pan and add in order :
  • Mustard seeds
  • Mustard leaves
  • Dal + blackgram
  • Onion
  • 2 opened chillies
  • Blended coconut

 

 

4.  Add the cooked rice to mixture
5.  Salt

Raïta with yogurt (curd)

Ingredients : 

  • Peeled and grated cucumber 250ml (one cup)
  • Curd (plain yogurt) 250 ml (one cup)
  • Onion 1 (finely cut) 1/4 cup
  • Fresh coriander 1/4 cup
  • Fresh mint 30ml (2 tbsp)
  • Cumin powder 1 ml (1/4 tsp)
  • Salt 1 tsp. tea

Preparation :

  1. In a colander, place the grated cucumber with salt and allow to drain 20 ′. Rinse and drain again.
  2. Cut an onion into very small pieces, finely chop the fresh coriander and fresh mint, mix everything with the yogurt, add a little salt and cumin
  3. Mix the cucumber and the sauce together.

Vegetable sambal (for 2-3 persons)

First part : 

Ingredients :

  • 50 gr of dal
  • 1 onion
  • 1 tomato
  • 1 Chilli
  • 4 to 5 cloves of garlic
  • 1 large glass of water

Put everything into the pressure saucepan, boil, and stop after 3 whistles

Second part :

Ingredients :

  • 1 drumstick
  • 1 Eggplant
  • 1 packet of peas
  • 1 carrot
  • 4/5 beans
  • ½ onion cut into small pieces
  • 2 cloves of garlic
  • Mustard seeds
  • Sunflower oil
  • Curry leaves
  • puli
  • Sambal powder
  • Turmeric
  • Water
  1. Wash and cut vegetables (into pieces slightly larger than for curries).
  2. Heat sunflower oil in a frying pan and add in order:
  • Mustard seeds
  • Curry leaves
  • ½ cut onion
  • 2 cloves of garlic
  • Washed vegetables
  1. Cook for 5 minutes

Third part : 

  1. Remove all that has been cooked in the pressure saucepan, and KEEP the water
  2. Add a piece of puli to the cooking water
  3. Mix the contents of the pressure saucepan (from which the water has been removed) and add the contents of the frying pan.
  4. Add a little of the cooking water preserved ((not the puli)
  5. Add the turmeric
  6. Add sambal mix (sambal powder 1/2 packet)
  7. Add ½ glass of water to the remaining cooking water and knead the puli inside, then throw the puli away.
  8. Add this water to the rest.
  9. Salt to taste

Bijni curry (Eggplants)

Ingredients :

  • 6 small eggplants
  • 3 onions
  • 3 tomatoes (small)
  • Curry leaves
  • Mustard seeds
  • Chilli powder
  • Turmeric
  • Oil (Sunflower says Raji)

Preparation :

  1. Cut the eggplants into elongated pieces and wash them
  2. Slice onions
  3. Heat oil in frying pad and add in order:
  • Mustard seeds
  • Curry leaves
  • Onions
  • Tomatoes
  • Eggplants
  • Chilli powder
  • Turmeric

Chapattis

Ingredients :

  • Wheat flour
  • Water
  • Salt
  • Oil

Preparation :

Mix with hands until a kind pie batter consistency, make balls, roll into small pancakes and cook in flat pan putting oil on both sides. 

Chapati on banana leaf

Chapati on banana leaf

Accompaniment :

Ingredients :

  • 2 onions
  • 2 tomatoes
  • Fresh coriander
  • Leaves Curry
  • Mustard seeds
  • Chilli powder

 

Preparation :

Heat oil in frying pan, add in the order :

  • Mustard seeds
  • Curry leaves
  • Fried onions
  • Tomatoes
  • Chilli powder
  • A little water
  • Salt

Palak Panir

Ingredients : 

  • Spinach
  • Cinnamon, 3 sticks
  • Paneer
  • Butter
  • Oil
  • 1 onion
  • Garlic
  • 1 chili
  • Mustard seeds

Preparation :

  1. Boil spinach in hot water with cinnamon sticks
  2. Heat a little oil and butter in a frying pan, and add in order :
    • Mustard seeds
    • Mustard seeds
    • 1 onion, fry it
    • Garlic
    • Chilli
    • Paneer
  1. When the spinach is cooked, drain and remove the cinnamon.
  2. Blend spinach
  3. Put them in the frying pan
  4. Salt