Khazana of Indian Recipes

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INGREDIENTS Rice 1 cup Green chillies 4 Black gram skinless (umd dal) ..'A cup Soda bi-carbonate (baking soda) Vi tspn Yogurt Vt cup Lemon juice 1 tblspn Warm water 1 x h cup Oil 2 tblspns Salt as per taste Coriander leaves 2 tblspns Ginger 1 one inch piece METHOD OF PREPARATION JL Dry roast the rice and the dal on medium heat for four to five minutes. Cool and grind into a semi-coarse powder. 12 121 Put the powder in a bowl. Add yogurt which should be a little sour and to this add warm water. Mix thoroughly so that no lumps are formed and the batter is of pouring consistency. Add salt and let it ferment for eight to ten hours, ^t Make a paste of ginger and green chillies. £> Once fermented, mix the ginger, green chilli paste with the batter. 6 Grease the dhokla platter or a thali. Boil water in the steamer/boiler. Pour half of the batter in another vessel. In a small bowl, add one-fourth tspn soda bi-carbonate, half tspn oil and half tspn lemon juice. Add this to the batter and mix well. Repeat this for the remaining batter just before putting it in the steamer. 8 Pour this onto the greased platter and keep it in the steamer to steam for eight to ten minutes. S> Check with a knife. If the knife comes out clean, it is cooked. ILO Sprinkle some finely chopped coriander leaves and serve hot with green chutney. Chef's Tip : Tou can also put crushed peppercorn or red chilli powder over the dhokla. It is best enjoyed with ghee if desired.
Gramflour (besan) 2 cups Yogurt 1 cup Chopped green chillies 1 tblspn Chopped ginger 1 tblspn Turmeric powder l A tspn Salt as per taste INGREDIENTS Soda bi-carbonate (baking soda) ....1 tspn Oil 2 tblspns Lemon 1 Mustard seeds 1 tspn Chopped green coriander 2 tblspn Grated fresh coconut % cup METHOD OF PREPARATION H_ Take gramflour in a bowl. Add beaten yogurt and warm water. Whisk nicely so that no lumps remain. The mixture should be of a slightly thick consistency Add salt and leave it covered to ferment for three to four hours. 12L Grind green chillies and ginger into a paste. 25 When the gramflour and yogurt mixture has fermented, add ground chillies and ginger. Add turmeric powder and correct seasoning. Keep the steamer ready on the flame. £> Grease the dhokla mould/shallow cake tin or a thali with a little oil. In a small bowl take one teaspoon of soda bi-carbonate, one teaspoon oil and juice of a lemon. Mix and add to the gramflour mixture.
Page 1 and 2: i®ii #1 ' National Bestseller i r-
Page 3 and 4: IN ASSOCIATION WITH ALYONA KAPOOR P
Page 5 and 6: mil Cooking food is an art which co
Page 7 and 8: flrsl All the recipes in this book
Page 9 and 10: Almonds Asafoetida (hinpj) Baking p
Page 11 and 12: Beans foos?ath Baingan bharta Bhind
Page 13 and 14: Beetroots 600 gms Orange juice V4 c
Page 15 and 16: INGREDIENTS Green peas 500 gms Ghee
Page 19 and 20: Onions 2 medium sized Red pumpkin (
Page 21 and 22: Grated coconut 1 cup Garlic 6 clove
Page 23: INGREDIENTS Potatoes 600 gms Salt a
Page 29 and 30: Gram flour (besan) 1 Vi cups Ginger
Page 31 and 32: INGREDIENTS Large green chillies 16
Page 33 and 34: Cottage cheese (paneer)....300 gms
Page 35 and 36: INGREDIENTS Gram flour (besan) V2 c
Page 38 and 39: •
Page 40 and 41: 28 Sago (sabudana) 1 V2 cups Potato
Page 42 and 43: INGREDIENTS Lady finger (bhindi) 50
Page 44 and 45: INGREDIENTS Colocasia (arbi) 700 gm
Page 46: 34 INGREDIENTS Cauliflower (small s
Page 50 and 51: 38 Bitter gourd (karela) ...5-6 med
Page 52 and 53: 40 For koftas Potatoes 4-5 medium s
Page 54 and 55: 42 INGREDIENTS Fenugreek leaves (me
Page 56: INGREDIENTS Potatoes 2 medium sized
Page 60 and 61: Green chillies (large) 18-20 Oil 2
Page 62 and 63: 50 For kofta Spinach 600 gms Green
Page 64 and 65: 52 INGREDIENTS Small sized potatoes
Page 66: 54 White gram, split (urad dal)....
Page 70 and 71: INGREDIENTS White gram, split (urad
Page 72 and 73: 60 Chick peas (kabuli chana) 1 '/>
Page 74 and 75:
INGREDIENTS Split gram (chana dal)
Page 76 and 77:
INGREDIENTS Split green gram skinle
Page 78 and 79:
INGREDIENTS Whole wheat flour (citt
Page 80 and 81:
68 Rice lYz cups Salt as per taste
Page 82 and 83:
INGREDIENTS Ginger 2 one inch piece
Page 84 and 85:
INGREDIENTS Refined Wheat Flour (rn
Page 86 and 87:
74 INGREDIENTS Whole wheat flour (a
Page 88 and 89:
76 INGREDIENTS Basmati rice 1 Vi cu
Page 90 and 91:
78 Almonds V2 cup Charoli seeds (ch
Page 92:
80 INGREDIENTS Mawa (khoya) 1 V2 cu
Page 96 and 97:
84 INGREDIENTS Mawa (khoya) 2 cups
Page 98 and 99:
86 INGREDIENTS Shelled green peas 1
Page 100 and 101:
INGREDIENTS Split green gram, skinl
Page 102 and 103:
90 INGREDIENTS Chenna 250 gms Sugar
Page 104 and 105:
92 Cottage cheese (Indian) Cumin se
Page 106 and 107:
94 Rose water Gulab jal Rose water
Page 108:
96 Katori Patila Tandoor Tawa Tawi
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Khazana of Indian Recipes

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