Curry Powders - Meat Curry Powder
INGREDIENTS :
100 gm red chillies
3 cups coriander (400 gms)
1 tbsp pepper
1 tbsp garam masala
tbsp jeera
1 tbsp khas khsa
2" piece haldi
Roast red chillies and coriander.
Grind all the ingredients to a fine powder and store in a bottle.
Snacks Recipes - Coriander Squares
Maharashtrian snack, good to relish with a cup of hot tea.
INGREDIENTS :
2 cup of coriander leaves, chopped
11/2 besan (gram-flour)
1/2 cup atta (wheat flour)
2 tbsp sesame seeds
2 green chillies, finely chopped
1/2 cup peanuts - roasted and coarsely pounded
1/2 tsp turmeric powder
1 tsp chilli powder
1/2 tsp garam masala powder
1/4 tsp sodium bi-carbonate (cooking soda)
1 tsp sugar
oil
salt to taste
Mix besan and atta. Add sesame seeds, coriander leaves, green chillies, peanut powder, turmeric powder, chilli powder, garam masala powder, soda bicarb, salt and sugar. Add water and make a thick batter (paste). Heat 2 tbsp of oil and add to the mixture.
Grease a tray and place the batter (paste) evenly. Steam cook fo 15 minutes. Let it cool. Then cut into small squares. Deep-fry the squares in hot oil. Best served with green coriander and chilli chutney.
Sandwich Recipes and Fillings
Sandwich Fillings
1. Mash a hard-boiled egg and mix with finely cut, boiled vegetables, tomato sauce, onion and peper.
2. Core a firm cucumber, discard the seeds, stuff the inside with cheese and apple sticks (cut in fingers). Fill tightly and refrigerate. Cut in slices, and sprinkle with salt, pepper and lime juice.
3. Grind fresh peas to a fine paste. Fry onions, chillies and ginger, cut fine. Add pea paste and cook with as little water as possible.
4. Mix peanut butter with finely cut onions, coriander leaves, ginger and lime juice.
5. Cut cheese pear, tomatoes and onions finely. Mix with garlic, salt and blend well
6. Cut very finely, lettuce leaves and heart of cabbage. Mix with thick cream, salt, lime juice and a pinch of sugar.
7. Fry finely cut tomatoes, onion, ginger and green chillies in a little butter. Add cooked mince meat and blend. Sprinkle agino-moto.
8. Slice ripe tomatoes, pineapple and onion and marinate in salt and lime juice. Sprinkle pepper.
9.Mix boiled fish with ground mint, coriander leaves and tomato sauce. Arrange pickled onion on top.
10.Slice hard-boiled eggs and top with white sauce and tomato ketchup.
Make thin slices of bread. remove crusts, spread butter and any of the following fillings, roll each separately in the swiss roll fashion and secure with tooth-pick, if necessary.
Cut the bread in length-wise slices and trim off the crusts. Spread with colourful fillings and roll-up like swiss roll.
Trim off the crust of a loaf and cut into 4 or 5 length-wise slices. Sandwich these together with different coloured fillings. Decorate the top with slices of cucumber,etc., and chill. cut into slices.
Open sandwiches are made with fairly thick slices of bread well buttered. Spread colourful fillings and top with delicious mixtures. Open sandwiches are usually eaten using a knife and fork.
For toasted sandwiches, use pieces of toasts and butter, and fill them as usual. These could also be made in hand toasters, in which case the buttered sides should be kept out and the inside filled with scrambled eggs or mince meat. Close the toaster and toast directly on the gas.More Sandwich Recipe
Curry Powders - Mulagai Powder
INGREDIENTS :
3 tbsp chana dal
3 tbsp urad dal
6-8 nos red chillies
salt to taste
Roast all these to a brown colour, and grind to powder.
Mix with coconut oil or til oil before use.
Curry Powders - Sambar Powder
INGREDIENTS :
25 nos red chillies
1 cup coriander
1 tsp methi (fenugreek)
1 tsp urad dal
1 tsp jeera
1 tsp hing (asafoetida)
1 tsp haldi powder (turmeric)
Roast red chillies, coriander, methi, and urad dal separately.
Grind all the ingredients to a fine powder and store in a bottle.
Curry Powders - Pickle Masala Powder
INGREDIENTS :
100 gm red chillies
1 tbsp methi
2 tbsp moong
1 tbsp jeera
1 tbsp mustard
1 tsp haldi powder
1 tsp hing powder
Roast red chillies, methi, moong, jeera and mustard separately.
Grind all the ingradients together and bottle.
Curry Powders - Rasam Powder
INGREDIENTS :
100 gm red chillies
1 cup coriander1 tsp masoor dal
1 tbsp chana dal
1 tbsp urad dal
1 tbsp jeera
2" piece haldi
2 tbsp pepper
Roast red chillies, coriander, masoor dal, chana dal and urad dal.
Grind all the ingredients to a fine powder and store in a bottle.
Chutney - Dry Fish Chutney
INGREDIENTS :
1/2 cup fried dry fish
1/2 cup grated coconut
2-3 red chillies
2 cloves garlic
1/4 onion
salt if necessary
Pound all these to a rough mixture and use at once.
Chutney - Roasted Coconut Chutney
INGREDIENTS :
1 Cup grated coconut, roasted
2-3 no red chillies
1/4 onion
a small bit of ginger
few curry patha
small ball tamarind
table salt to taste
Grind all the above ingredients to a paste and serve at once.
Chutney - Coriander Leaf Chutney
INGREDIENTS :
1 Cup grated coconut
2-3 no green chillies
1/4 onion
a small bit of ginger
few curry patha
small ball tamarind
table salt to taste
Grind all the above ingredients to a paste and serve
Chutney - Coconut Chutney
INGREDIENTS :
1 Cup grated coconut
2-3 no green chillies
1/4 onion
a small bit of ginger
few curry patha
small ball tamarind
table salt to taste
Grind all the above ingredients to a paste and serve at once.
Chutney - Apple Chutney
INGREDIENTS :
2 cups apple cubes
1/2 cup vinegar
1 tsp ginger and garlic paste
1 tsp chilly powder
table salt to taste
Boil the apple cubes in a little water.When it is well cooked add the rest of the ingredients and stir until well cooked and thick.
Chutney - Mango Coconut Chutney
INGREDIENTS :
1 Cup mango cubes
2-3 no green chillies
1" piece ginger
1/4 onion
1 cup grated coconut
salt to taste
Grind all the ingredients to rough paste.Serve at once.
Chutney - Peanut Chutney
INGREDIENTS :
1 cup roasted peanuts
6-7 red chillies
salt to taste
Pound all these together into a fine powder and store in a bottle. This will keep for many days.
Pickles - Dry Mango Sweet Pickle
INGREDIENTS :
2 cups dry mango bits
1/2 cup brine
1/2 cup vinegar
1/2 tsp mustard, roast
1/2 tsp methi (fenugreek), roast
15 pods garlic
2" piece ginger
3/4 cup oil
1/2 tsp haldi (turmeric)
50 gm jaggery
1 onion
salt to taste
Soak the mango in salt and vinegar.
Grind the masala to a rough paste.
Heat oil in a pan. Fry the ground paste and jaggery. Cool and mix with the mango.
Add more vinegar and brine if the pickle is too dry
Pickles - Fish Pickle
INGREDIENTS :
1/2 kg fish, cut in cubes
11/2 cup vinegar
1" piece ginger
10 cloves garlic
1/2 cup chilly powder
1/2 tsp haldi powder (turmeric)
1 tsp mustard
1 tsp meathi (fenugreek)
a few curry patha
1/2 oil
1 onion, finely sliced
salt to taste
Apply a little chilly powder and salt to the fish and dry in the sun for a day.
Fry in oil and keep aside.
Roast mustard and methi and grind with the rest of the ingredients.
Heat oil in a pan, fry the onions and then add the ground masala. Add vinegar and cool mix with the fish.
Pickles - Meat Pickle
INGREDIENTS :
1/2 kg meat cut into cubes (without bones)
11/2 cup vinegar
1 piece ginger
10 cloves garlic
1/2 cup chilly powder
1/2 tsp haldi powder (turmeric)
1 tsp mustard
1 tsp meathi (fenugreek)
a few curry patha
1/2 oil
1 onion, finely sliced
salt to taste
Boil the meat with vinegar and salt until half done. Fry in oil and keep aside.
Roast mustard and methi and grind with the rest of the ingredients.
Heat oil in a pan, fry the onions and then add the ground masala. Add vinegar and cool a mix with the meat
Pickles - Amla (Nellikai) Pickle
INGREDIENTS :
2 cups amla
2 tbsp chilly powder
1/2 tsp haldi powder
1/2 cup vinegar
salt to taste
Boil the amla in a cup of water and salt until tender.
Cool and add the rest of the ingredients and bottle.
use after a few days
Pickles - Grapes Pickle
INGREDIENTS :
2 cups green seedless grapes
1/2 cup vinegar
1 cup brine
1/2 cup green masala, cut in bits
1 tsp crushed mustard.
Clean the grapes and put in a jar.
Top with the green masala and mustard.
Pour vinegar and brine.
Keep for a week before use.
stir the pickle occationaly.
Pickles - Cucumber Pickle
INGREDIENTS :
4 nos small variety cucumber
1 cup vinegar
1 cup brine
Cut the cucumber into 2" long thick pieces.
Do not peel.
Stack in a jar.
Pour vinegar and brine.
Use after 1 week
This is a good accompaniment with cocktail eats.
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