India
India is a country in Southeast Asia. They are home to many wonderful cities, such as Delhi and Mumbai, but best of all, they have some incredibly flavorful food. The following recipes will make you buy a ticket to India immediately to try out the food scene.
Chilli Paneer
A popular dish in Kolkata, India, that will take you in a food adventure.
Ingredients - 3 tbsp. corn flour
3 tbsp. all-purpose flour
â…› tsp salt
¼ tsp red chili powder
⅜ tsp pepper powder
5-6 tsp water
200 grams cubed paneer
5 tbsp. oil1 tbsp. garlic
Cubed onion
Green Spring onion
Bell pepper
Sliced chili
1 tbsp. soy sauce
`½-1 tsp vinegar
1-2 tbsp. red chili sauce
2 tbsp. ketchup
½ teaspoon chili powder
Recipe: Make the batter first. In a mixing bowl, add 3 tbsp corn flour, 3 tbsp all purpose flour, â…› tsp salt, â…› tsp pepper powder, and ¼ tsp red chili powder. Add 5-6 tbsp water to the batter so that it becomes thicker. Add 200 grams cubed paneer and coat well. Heat a pan with 3-4 tablespoons of oil and let the heat be medium high. Add just the paneer blocks to the pan and stir and fry until golden brown. Keep the mix for later. Dry them on a kitchen tissue. In the same pan add 1 tbsp oil and 1 tsp garlic and saute until they smell good. Add onion, green spring onion, bell pepper and chillies to your liking. After the vegetables are fried, add 1 tbsp soy sauce and ½ to 1 teaspoon vinegar. As well as 1-2 tbsp red chili sauce, 2 tbsp tomato ketchup, and ½ teaspoon chili powder. Add the flour mix back in. Allow this to bubble and then add the paneer, ¼ tsp pepper powder and any extra spring onion. High flame for 1 to 2 minutes and then enjoy!
Rasam Soup
Heals any remedies, even your food cravings. Just like soup but with an indian twist.
Ingredients:
1 tsp of tamarind
1 tomato
1 1/2 tsp of rasam powder
1/4 tsp of sugar
1/8 tsp turmeric powder
2 tsp of coriander leaves(chopped)
5 curry leaves
To temper:
Ghee
2 red chilis
1 tsp of cumin
1 sprig curry leaves
1/2 tsp of mustard
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Recipe:
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Soak tamarind in hot water for 30 mins and extract its juice and keep aside. Make the total water 3 cups. Chop tomatoes roughly.
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Heat kadai and cook tomatoes in few drops of oil with a pinch of salt until soft. Add the tamarind extract, turmeric, torn curry leaves and half the coriander leaves.
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Bring to boil and add the rasam powder, salt and sugar.(refer note-1 for a tip)
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Mix well and just bring to boil.
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Switch off the flame and transfer to the serving bowl. Garnish with coriander leaves. Close immediately (otherwise the aroma will escape ).
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Temper with the items given under ‘To temper’ table in order and add it to the rasam.
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Vada Pav
So crispy and delicious with a tender potato filling. Any burger lovers will adore this dish.
Ingredients:
​1 1/2 cups of boiled and mashed potatoes​
2 green chilies, chopped
1 1/2 tsp chopped garlic
2 tsp of chopped ginger
1 tsp of mustard seeds
1/4 tsp asafoetida
6 to 8 curry leaves
3/4 tsp turmeric powder
1 tbsp. oil
3/4 cup besan
a pinch of baking soda
1 tsp of oil
Salt to taste
2 pav buns
Recipe:
Pound the green chilies, ginger, and garlic using a mortar and pestle. Heat the oil and add the mustard seeds. When they crackle, add the asafoetida and curry leaves and saute for a few seconds. Add the pounded mixture and saute again for a few seconds. Add the potatoes, turmeric powder, and salt and mix well. Remove from the fire and cool. Divide into 8 equal portions. Shape into rounds. Combine all ingredients to a bowl and make a batter using approximately 1/3 cup of water. Dip each round of the vada filling into the batter and allow it to coat the mixture well. Deep fry in hot oil until golden brown. Drain on absortment paper and keep aside. Put your patties in between 2 pav buns. Best used with mint chutney. Enjoy!
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Paneer Roll
A delicious indian burrito. It has a soft mellow paneer filling inside with a few spices enriched in it.
Ingredients:
Plain yogurt
Indian Spices
Paneer
Olive oil
Red and Green peppers
Onion
Paratha
Green Chutney
Recipe:
Marinate paneer: In a large mixing bowl, add the marinade ingredients and stir well. Add paneer cubes and toss well in the marinade. Refrigerate while you prep and saute other ingredients, about 10 minutes. You can marinate the paneer up to 2 hours.
Onion Relish: Toss thinly sliced onions with salt, red chili and lime juice and set aside for later.
Saute peppers & Onions: Heat 2 tablespoons oil in a wide skillet or pan, on medium-high heat. Add sliced onions and peppers and saute for 3 minutes, until they begin to soften a bit.
Cook Paneer: Add marinated paneer and stir well. Continue to saute and cook for 7 to 8 minutes, until the paneer turns golden brown. Turn off the heat and stir in chopped cilantro.
Cook Paratha: Heat a non-stick pan on medium-high heat. If making frozen Indian paratha, cook according to package instructions. For the tortilla, drizzle 1 teaspoon of olive oil and place the tortilla in the pan. Using a spatula, keep rotating the wrap and cook for 2 minutes on the first side until light brown. Flip to cook on the other side for another 1½-2 minutes. If adding an egg layer, spread about a tablespoon and cook it for a minute until the egg cooks through.Assemble kathi roll: Spread 1 tablespoon (or less) of green chutney on the cooked wrap. Add about ½ cup of paneer filling across the middle. Onion Relish: Top with pickled onions and cilantro. Fold Wrap: To form a wrap, fold over one side of the paratha towards the middle. Fold over the other side, overlapping on the first side. To secure it in place, wrap it in aluminum foil or insert toothpicks. Serve and enjoy!
Gobi Manchurian
A delicious cauliflower dish with a tangy taste of india.
Ingredients:
4 cup water
½ tsp salt
20 florets gobi / cauliflower
1 cup cold water
¾ cup maida / plain flour
¼ cup corn flour
½ tsp kashmiri red chilli powder
½ tsp ginger garlic paste
¼ tsp salt
½ cup water
oil for deep frying​
4 tsp oil
2 clove garlic, finely chopped
1 inch ginger, finely chopped
1 green chilli, slit
¼ onion, finely chopped
¼ cup spring onion, chopped
½ capsicum, cube
2 tbsp tomato sauce
1 tsp chilli sauce
2 tsp vinegar
2 tsp soy sauce
¼ tsp pepper, crushed
¼ tsp salt​
1 tsp corn flour
¼ cup water
Recipe:
firstly, in a large kadai heat 4 tsp oil and saute 2 clove garlic,1 inch ginger and 1 green chilli on high flame.
also, saute ¼ onion and 2 tbsp spring onion on high flame.
further add ½ capsicum and continue to saute till they slightly change colour.
additionally add 2 tbsp tomato sauce, 1 tsp chilli sauce, 2 tsp vinegar, 2 tsp soy sauce, ¼ tsp pepper and ¼ tsp salt.
mix well and saute for a minute.
add cornflour slurry.
give a good mix until the gravy slightly thickens and turns translucent.
additionally, add fried gobi.
mix gently making sure the sauce has coated well uniformly.
finally, transfer gobi manchurian to a serving bowl and garnish with chopped spring onions green. serve with fried rice.