Rice and cheese filling:
3 tbs ghee
4 oz (100 g) pressed paneer, crumbled
1 cup (175 g) cooked long grained white rice
1/2 cup (75 g) lightly toasted cashew nuts, crushed
1/2 tsp asafoetida
1 tsp salt
2/3 cup (150 ml) sour cream
Heat the ghee in a small saucepan over medium heat. Crumble the paneer, add it to the pan, and stir-fry it for a minute or two. Then add the cooked rice and all the other ingredients. Remove the pan from the heat, fold in the cream, and mix the ingredients well.
Coconut filling:
3/4 cup (100 g) fresh grated coconut or 3/4 cup (75 g) dry coconut
2/3 cup (150 ml) sour cream
1 tbs grated fresh ginger
1 tsp ground coriander
1 cup (100 g) chick-pea flour, lightly toasted
2 oz (50 g) paneer
1/4 tsp cayenne pepper
1/4 tsp powdered cloves
1 tsp salt
Put all the ingredients in a large bowl and knead well to make a smooth filling.
Vegetable filling:
4 medium-sized potatoes
1 small eggplant
ghee or vegetable oil for deep-frying
2 tsp ground coriander
1/4 tsp cayenne pepper
1/2 tsp garam masala
1 tsp salt
3 tbs chopped coriander leaves
2/3 cup (150 ml) plain yogurt‘
Boil the potatoes in their skins, then peel and mash them coarse with a fork. Peel and cube the eggplant and deep-fry the cubes until golden-brown. Then let them drain. Now mix together the vegetables, spices, herbs, and yogurt to make a thick filling.
When you stuff the tomatoes or peppers, don’t forget to replace their lids. You can make a paste from a tablespoon of flour and a dash of water to help the lids stick to the top.
Arrange the stuffed tomatoes or peppers (or both together) in a greased, ovenproof dish. Add 4 tablespoons of water, cover, and bake in the oven at 300°F (150°C) for 15 – 20 minutes. Eggplants take about 1 hour to cook, so cook them separately.
Instead of baking stuffed vegetables, you can steam them in a saucepan. If you have a metal steam-rack, you can steam them over boiling water for 15 – 20 minutes. If you don’t have a steam-rack, heat a tablespoons of vegetable oil or ghee and fry the bottom of the stuffed vegetables for 2 or 3 minutes. Then add several tablespoons of water, cover the pan tightly, and cook for 15 – 20 minutes. For either method, make sure there is enough water at all times.
Pakora – Vegetable fritters
Practically any type of vegetable can be made into pakoras. Whatever vegetable you use, cut the pieces about the same size, so that they cook at the same speed. Eggplants, zucchini, potatoes, squash, and carrots can be sliced or cut into small chunks, cauliflower and broccoli into flowerets, and bell peppers into rings or strips. Brussels sprouts, asparagus, and folded spinach leaves can be put in whole. You may need to parboil large cauliflower flowerets. Use other vegetables raw.
2 1/4 cups (225 g) chick-pea flour
1 tbs kalinji seeds
1/2 tsp ground cinnamon
1/4 tsp cayenne pepper
2 tsp ground coriander
2 tsp ground cumin
1 1/2 tsp turmeric
1/4 tsp asafoetida
2 tsp salt
1/2 tsp baking powder
1 cup (250 ml) cold water
1 1/2 lbs (675 g) trimmed vegetables
ghee or vegetable oil for deep-frying
Sift the chick-pea flour into a large mixing bowl and add the spices, salt, and baking powder. Slowly add the cold water and whisk until you have a smooth batter, thick enough to coat the vegetables.
Cut all the vegetables before heating the ghee. Put the ghee or vegetable oil over medium-high heat. The ghee is hot enough when a drop of batter put into it rises immediately to the surface and sizzles. Now put a handful of cut vegetables into the batter and coat them well. Put in one type of vegetable at a time-you’re going to fry each type separately. Take the coated vegetables out of the batter one by one and put them quickly into the hot ghee until the surface of the ghee is covered. Fry for several minutes until the pakoras are golden-brown and crisp, then remove them and let them drain. Fry all the pakoras in this way, never putting in more than one layer at a time.
Samosa – Vegetable turnovers
4 cups (400 g) white flour
1/2 tsp salt
1/2 cup (100 g) melted butter or ghee
2/3 cup (150 ml) cold water
2 or 3 medium-sized potatoes
1/2 cauliflower, separated into flowerets
1 1/2 cups (200 g) fresh peas
4 tbs ghee or vegetable oil
1 tsp cumin seeds
1/2 tsp fenugreek seeds
1/2 tsp grated fresh ginger
1 tsp turmeric
1/2 tsp ground coriander
1/4 tsp asafoetida
1/4 tsp ground cloves
1/2 tsp ground cinnamon
2 tsp salt
1/4 tsp pepper
ghee or vegetable oil for deep-frying
Put the white flour and salt in a bowl and dribble the melted butter or ghee over the top. Rub the butter or ghee into the flour with your fingertips until the mixture resembles coarse breadcrumbs. Slowly mix in the water and gather the flour together to make a dough. Knead vigorously for 5 minutes, until it is smooth and soft but doesn’t stick to your fingers. Gather the dough into a ball, sprinkle with a few drops of water, and cover with a damp cloth while you prepare the filling.
Peel the potatoes and dice them. Either grate the cauliflower flowerets through the largest holes of a metal grater or cut them into tiny flowerets. Boil the peas until they are tender; then drain and set them aside.
Place a large frying pan over medium heat, and fry the cumin and fenugreek seeds in 2 tablespoons of ghee or oil. When they begin to darken, toss in the grated ginger and the powdered spices and fry for a few seconds more. Now put in the potato cubes; stir-fry for 3 or 4 minutes, then add the cauliflower. Stir-fry for another 3 or 4 minutes. Add 2 tablespoons of water, cover, and cook for about 15 minutes, until the vegetables are tender (watch closely to prevent burning). Stir the peas into the mixture, season with the salt and pepper, then spread the contents of the pan on a clean surface to cool while you roll out the dough.
Dust the rolling surface with flour. Form the dough into 10 balls. Roll out each ball to make a 6-inch (15 cm) circle. Cut each circle in half. Take each half-circle and moisten the edge of its straight side from the center to one end. Bring the two ends of the straight side together to make a cone. Firmly press the dry side over the wet side to seal the cone tight. Stuff the cone to two-thirds with filling. Then close the opening by pinching and folding the two edges together to form a pleated top.
Heat the ghee or oil in a deep-frying vessel over medium heat. Fry a few samosas at a time (as many as will cover the surface of the ghee in one layer). Fry them for 10 – 15 minutes, turning them often until both sides are golden-brown. Remove and drain.
Alu patra – Fried spicy potato swirls
4 medium-sized potatoes
2 tbs grated coconut
2 tsp sesame seeds
2 tsp brown sugar
2 tsp grated fresh ginger
2 fresh green chillies, minced
1 tbs fresh coriander leaves, minced
2 tsp garam masala
1 1/2 tsp salt
2 tbs lemon juice
2 cups (200 g) white flour
1/2 tsp turmeric
1/4 tsp cayenne pepper
2 tsp melted ghee
1/2 cup (100 ml) water
ghee or vegetable oil for deep-frying
Prepare the filling first, so that it will be cool by the time the dough is ready. Boil the potatoes until they are soft. Then peel them. Use a fork to mash them in a bowl with the grated coconut and the next 8 ingredients including 1 teaspoon of the salt. Now spread the mixture on a surface to cool while you prepare the dough.
Combine the flour, turmeric, cayenne pepper, and the remaining salt in a mixing bowl. Rub the melted ghee into the flour, then add the water slowly while mixing with your hand until a dough forms. Transfer the dough to a rolling surface and knead well so that it becomes soft and elastic. If the dough is too wet, add more flour.
Flour the rolling surface liberally, then roll out the entire dough into a rectangle with a thickness of about 1/8 inch (3 mm). Spread the cool potato mixture evenly on the surface. While dusting with flour to prevent the dough from sticking to your fingers, roll it up to make a tight, compact roll. Use a sharp serrated knife to cut the roll into slices of 1/2 inch (1 cm). Pat and form the slices so they retain their shape. Place them on a platter.
Heat the ghee or vegetable oil in a karhai or shallow pot. The oil or ghee is hot enough when a pinch of dough dropped into it rises immediately to the surface and sizzles. Put several slices into the ghee and fry them for 3 – 5 minutes, turning them over once, until they are golden-brown.
Urad dal bara – Dal croquettes in yogurt
1 3/4 cups (350 g) urad dal, soaked overnight
2 fresh chillies, minced
1/4 tsp asafoetida
1 tsp baking soda
4 tsp salt
4 1/4 cups (1 liter) warm water
ghee or vegetable oil for deep-frying
2 1/2 cups (600 ml) plain yogurt
1 tsp cumin seeds, toasted and ground
Drain the dal and blend it in an electric blender (or a grinder) with the minced chillies, asafoetida, baking soda, 1 teaspoon of the salt, and just enough water to make a smooth paste. Beat the mixture vigorously until it is so light that a drop will float on water. Set aside. Reserve 1/2 teaspoon of the salt and dissolve the rest into the warm water.
Heat the ghee or vegetable oil in a deep-frying vessel until it is hot but not smoking. Drop lumps of the batter, one after another, into the ghee. (A small ice-cream scoop is ideal for this purpose). In seconds the baras will become round and float, sizzling. Fry them on all sides. They should become nicely browned in 5 or 6 minutes. Then drain them and put them in the salt water to soak. Add the remaining 1/2 teaspoon of salt to the yogurt, mix well, and set the yogurt aside.
After 20 – 30 minutes, when the baras begin to become lightcolored, gently remove them and squeeze the excess water out of each one. Place them in a serving dish, cover with the yogurt, and garnish with the ground cumin. Serve urad dal baras as part of a main meal or as a special treat.
Tamatar chatni – Tomato chutney
8 ripe tomatoes
4 tbs water
2 tbs ghee
2 tsp black mustard seeds
2 or 3 fresh chillies, minced
5 cloves
2 bay leaves
1 cinnamon stick, 2 inches (5 cm) long
1 tsp cumin seeds
2 tsp ground coriander
1 tbs grated fresh ginger
1 pinch asafoetida
1 tsp salt
4 tbs brown sugar
Blanch the tomatoes, purée them with 4 tablespoons of water, and set them aside. In a medium-sized saucepan, heat the ghee over medium heat and toss in the mustard seeds. Cover the pan. When the mustard seeds stop sputtering, stir-fry the next six spices and the ginger for 1 minute. Put the tomatoes in the saucepan with the asafoetida and salt. Mix with a wooden spoon, and cook uncovered over low heat for 20 – 30 minutes. Stir occasionally at first, then more often as the chutney thickens, until there is hardly any liquid in the pot.
Now stir in the sugar and raise the heat. With a quicker motion stir the chutney for 5 minutes more, or until it has thickened to the consistency of thick tomato sauce. Discard the cloves, bay leaves, and cinnamon stick. Transfer the chutney into a bowl and serve at room temperature with a meal or as a dip for savories.
Seb ki chatni – Apple chutney
The recipe may also be used for making chutneys from other fruits, such as peaches, plums, apricots, mangos, guavas, gooseberries, and blackberries. Omit the asafoetida if you like, and use the dried chillies according to taste.
6 medium-sized apples
4 tbs ghee or vegetable oil
2 tsp grated fresh ginger
2 cinnamon sticks, 2 inches (5 cm) long
1 tsp anise seeds
2 or 3 dried chillies, crushed
5 cloves
1 tsp turmeric
1 pinch asafoetida (optional)
4 tbs water
4 tbs brown sugar
Wash, peel, and core the apples. Then cut them into small chunks. Heat the ghee or vegetable oil in a saucepan. When it begins to smoke, drop in the ginger, cinnamon sticks, anise seeds, chillies, and cloves. Stir-fry until the anise seeds darken (about 30 seconds). Immediately add the turmeric and asafoetida, then the chunks of apple. Stir-fry to brown the apples for 5 or 6 minutes. Then add the water.
Cover and cook over high heat for about 15 minutes, stirring often, until the apples are quite soft. Mash the apples in the pot. Add the sugar, increase the heat, and stir continuously until the chutney thickens. Remove the cinnamon sticks and cloves. Serve at room temperature with hot puris, or with a sweet at the end of the meal.
Alu narial raita – Potato and coconut salad
6 medium-sized potatoes
1 tbs grated fresh ginger
1 3/4 cups (425 ml) plain yogurt
1 fresh chilli, minced
2 tsp salt
1 1/2 cups (100 g) grated coconut
1 tbs ghee
1 tsp black mustard seeds
2 firm ripe tomatoes washed and cut into 8 wedges each
several sprigs of parsley
Boil the potatoes until they are soft. Peel them, cut them into cubes, and put them in a bowl. Refrigerate.
Mix together the yogurt, salt, and grated coconut. Heat the ghee in a small pan; then toss in the mustard seeds. Cover the pan immediately. When they finish popping, add the ginger and the chilli. Stir for a few seconds. Empty this masala into the bowl of yogurt, drop the potatoes in, mix, and toss gently to give the potatoes an even coating of the yogurt and the spices.
Serve chilled, garnished with a sprig of parsley and wedges of tomato.
Kela raita – Sliced bananas in yogurt sauce
4 small, firm, ripe bananas
2 cups (475 ml) plain yogurt
1 tsp salt
1/2 tsp sugar
3 tbs chopped fresh mint leaves
2 tbs ghee or vegetable oil
2 tsp black mustard seeds
1 fresh chilli, seeded and chopped
Peel the bananas and cut them diagonally to make slices 1/8 inch (3 mm) thick. Set them aside. Whisk the yogurt, salt, sugar, and chopped mint leaves in a mixing bowl. Then add the sliced bananas.
In a small saucepan, heat the ghee or vegetable oil over medium heat. When it is hot, add the mustard seeds and cover the pan. Remove the pan from the heat when the seeds stop crackling and popping. Toss in the chilli, swirl the pan to mix the ingredients, then pour the seasonings into the yogurt and bananas. Mix well and cover. Refrigerate at least one hour before serving.