Asian Food Recepies

Preparation Time : -
Cooking Time : -
Serves / Makes : -

Ingredients
6 raw bananas (big)
3 tsp ginger chillie paste (ginger is optional as many jains dont eat it)
2 tbsp chopped corriander leaves
lemon juice
salt to taste
sugar to taste

FOR THE DOUGH
3 cups of wheat flour
1 tsp salt
1 tbsp oil
water as required

Oil for deep frying

Method
Boil the bananas with the peel.
After they cool a bit remove the peel and mash them.
To the mashed bananas add ginger chillie paste, chopped corriander leaves, lemon juice, salt and sugar to taste.
Mix every ingredient prefectly.
Divide the mixture into 2 portions.
Now bind a dough as we bind for parathas.
Make the dough into 2 equal halves.
Roll them into big chapaties and spread 1 part of the mixture on the chapati.
Now roll the chapati as you do for swiss roll or as you do for normal patara.Seal the sides.
Now cut the roll into slices.
Repeat the same with the rest of the mixture.
Deep fry in hot oil.
Serve hot with chutney or ketchup.

Comments
In the mixture of bananas let the salt and lemon be a little excess.This is because when the mixture will be covered by the dough you should get a proper taste.

Preparation Time : 20 Mins
Cooking Time : 10 Mins
Serves / Makes : 10 Bondas

Ingredients
For the filling:
3 Raw Bananas
Salt according to taste
1/2 Tsp Red Chilli powder
1 Tsp Chat masala
2 Green Chillies chopped finely
1/4 Cup Chopped corriander(Dhania)
Pinch of Roasted Dhania seeds
Pinch of sugar
Half Lemon

For the Batter:
1.5 Cups Besan
Salt to taste
1/4 Tsp red chilli powder
Pinch of Ajwain
1/2 Tsp Jeera seeds roasted
Water
2 Tsp vegetable oil

To Fry:
Vegetable oil in a karhai to fry

Method
For the filling:
Boil raw Bananas in pressure cooker till one whistle
Let them cool and then mash them well.
Add all the ingredients adding corriander leaves at the end so that they retain the flavor. Mix the filling well.

For the Batter:
Mix Besan and all other ingredients except oil and water.
Add water slowly and make a smooth paste
Heat 2 Tsp oil and put it in the batter.
Keep the batter for 10 mins.

For Frying:
Heat the vegetable oil in the karhai over medium flame until hot.
Make small balls of the filling and dip it in the batter and fry in medium flame till golden brown.

Comments
You can line the serving plane with tissue paper to reduce grease.
Serve this with spicy Imli chutney or Pudina chutney.

Preparation Time : 15 minutes
Cooking Time : 10 minutes
Serves / Makes : 2 persons

Ingredients
Raw banana- 2 piece
Green peas- 250 gms
cabbage thinly sliced-1 bowl
French beans cut and
boiled -halfbowl
Capsicum cut into
small pieces -2 tablespoon
Coriander chopped-2 tablespoon
vineger -1teaspoon
salt, chopped green
chilies as required.

Method
Boil raw banana and green peas and smashed it with smasher.
Add the remaining ingredients and roll into a cutlet shape.
To avoid more oil just cook it on nonstick pan with little oil.

Comments
If there is guest you can dip fry it by adding some cornflour or semolina.

Preparation Time : 10 mins
Cooking Time : 30 mins
Serves / Makes : 5-6

Ingredients
1 kg sweet corn[american]
peanuts roasted
sesame seeds crushed
ginger-chilli paste
tomato ketchup
water and salt to taste
red chilli powder
turmeric powder
sugar if required

garam masala

Method
boil the corn and let it cool then take the roasted peanuts and sesame seeds and crush them coarsely.in a vessel take someoil and add the green chilli paste and the ginger paste and the coarsely grounded peanuts and the sesame seeds as son as the oil leaves the sides of the vessel add the tomato ketchup and the boiled corn broken into two pieces and the water in which it was boiled. as soon as it starts boiling ad all the masalas and if neded some sugar. let it simmer on high flame for about 15 mins or till all the masalas have mixed with the corn .serve hot with parathas.

Comments
if wanted you make the same vegatable with onion garlic also the same procedure before we add the peanuts fry finely chopped onions and crushed garlic and then add the peanuts.

Preparation Time : 10 mins
Cooking Time : 15
Serves / Makes : 4

Ingredients
1. 5 tomatoes grated
2. 2tbsp poppy seeds soaked in 1/2 cup of warm mild
3. 1 cup paneer cut into cubes
4. 1/2 chopped Capsicum
5. 2tbsp Kasuri Methi
6. 1″ dalchini
7. 2tsp Chilli powder
8. 2tbsp fresh cream.
9. 1 green chilli, deseeded and cut into julliennes
10. 1tsp oil
11. Salt to taste

Method
1. Blend lightly grated tomatoes and the poppy seeds.
2. Heat the oil and add dalchini to it and saute for a few seconds.
3. Add the capsicum and fry for a few mins. They should be half done.
4. Add the tomato and khus mixture and saute for 4-5 mins.
5. Add the milk in which the khus was soaked, the kasuri methi, chilli powder and salt to taste.
6. Add the cream and garnish with julliennes of the green chillies

Comments
You can also add cashew paste if you like a richer gravy. Goes well with rice and rotis.

Preparation Time : 20 minutes
Cooking Time : 40 minutes
Serves / Makes : 4

Ingredients
For Muthia
Tandarjo 500gms
Fenugreek Leaves (Methi) 250gms
Wheat Flour 200gms
Green chilli paste 1 teaspoon
Oil 6 tablespoon
Turmeric powder 1 teaspoon
Red chilli powder 1 ½ teaspoon
Salt according to taste

Tomato curry
Tomatoes 4 medium tomatoes chopped
Jaggery (Gur) 2 tablespoon
Corriander-cumin seed powder 1 teaspoon
Turmeric powder ¼ teaspoon
Salt to taste
Asafoetida 1 pinch
Mustard Seed (Rai) 1 teaspoon
Oil 1 teaspoon
Chilli powder 1 teaspoon

Method
Muthia’s (green tandarjo kebabs)

Wash and finely chop tandarjo and methi. Add flour, oil, salt, green chilli, turmeric powder. Mix it well, knead to very soft dough. Add water if required. Apply some oil in your hands so you can make 2” long cylindrical rolls. Add water if needed.
Steam for 35-40 minutes in steamer.

Tomato curry

Heat the oil; add asafoetida, mustard seeds, chilli powder and tomatoes. Stir well.
Add jaggery, salt, dhanjira powder, turmeric powder.
Add water. Cook at medium heat for 3-4 minutes.
Once the curry is ready dip all the muthia in tomato curry and stir for 2-3 minutes.

Serve steaming muthia with tomato curry.

Comments
You can apply one or two drops of pure Ghee on the Muthia’s for the taste.

Preparation Time : 20
Cooking Time : 10
Serves / Makes : 4

Ingredients
For Koftas:
Green bananas—2
Home-made paneer, made from 1litre of milk
Salt and sugar to taste
Chaat masala—1tsp
Cumin powder—2tsp
Oil for deep frying

For Curry:
Yoghurt—1cup
Besan—1tbsp
Salt and sugar to taste
Garam Masala (whole)
Bay leaves—2
Oil—1tbsp

Method
Koftas:
*Boil, peel and mash the bananas.
*Hang the paneer in a thin cloth till all the liquid gets drained out. Then crumble the paneer and add it to the bananas.
*Add salt, sugar, chaat masala and cumin powder, mix well and form into small round balls.
Heat oil in a round-bottomed kadai and deep fry till golden brown.

Curry:
*Whisk together the yoghurt and besan.
*Heat oil, add the garam masala and then the bay leaves.
*Add the yoghurt, with salt and sugar to taste.
*If the curry is too thick, add a little water to get a batter consistency.
When the curry starts boiling, add the koftas, simmer for two minutes and remove from the fire.

Comments
*Adding besan to yoghurt prevents it from disintegrating like paneer.
*The bananas should not be over-boiled. They should be soft enough to mash, yet firm.
*If the koftas are left to simmer for too long, they will break.

Preparation Time : 20 mins
Cooking Time : 20 mins
Serves / Makes : 4 to 5

Ingredients
Paneer- 400 gms, cubed
Mutter- 1 cup, boiled
Tomatoes- 3 large
Jeera- 1 tsp
Cinnamon- 1” stick
Cloves- 5 to 6 pieces
Cardamom- 4 to 5 pieces
Fennel seeds (Saunf)- 1 tsp
Cashewnuts- 15 whole pieces
Garam masala powder- 1 tsp
Chilli powder- 1 tsp
Turmeric powder- ½ tsp
Coriander powder- 1 tsp
Curd- 1 cup
Oil- 4 tbsp
Coriander leaves
Salt to taste

Method
1. Soak the jeera, cinnamon, cloves, cardamoms, fennel seeds, and cashewnuts in hot water for 10 to 15 mins and grind to a fine paste.
2. Grind the tomatoes separately and keep aside.
3. Heat the oil in a kadai. Add the ground spice paste and fry for a few mins.
4. Add the tomato paste and stir.
5. Toss in the garam masala powder, chilli powder, turmeric powder and coriander powder and fry till oil leaves the sides.
6. Add the curd while continuously stirring.
7. Add the paneer cubes, boiled mutter and salt and allow it to cook for a few mins.
8. Garnish with coriander leaves and serve hot.

Preparation Time : 15 mts
Cooking Time : 40 mts
Serves / Makes : 8

Ingredients
Maida 1 ½ cups
Cocoa 3 tbsp
Sodabicarb 1 tsp
Cocoa powder 3 tbsp
Powdered sugar 1 cup
Milk 1 cup
Any odourless oil 5 tbsp
White vinegar 1 tbsp
Vanilla essence 1 tsp

Method
Sieve first five ingredients together.
To this, add sugar, milk, oil, vinegar & vanilla essence.
Beat well to blend all ingredients thoroughly.
Bake in a greased & floured tin at 350-375 degrees F till done.

Comments
It is so soft that you will not believe it is eggless!
Serve it plain or with sweetened cream,custard or icecream.

Preparation Time : 15 mts
Cooking Time : 15 mts
Serves / Makes : 4

Ingredients
Potatoes - 4-medium size ( boiled, peeled & cut into big cubes )
Tomatoes - 2-medium size ( deskin & chop )
Medium coconut milk - 1 cup
To roast in ½ tsp ghee & grind:
Red chillies - 3-4
Gram dhal - 4 tsp
Dhaniya - 3 tsp
Pepper - 1 tsp
Salt

Method
To the paste add 1 cup of water & salt.
Mix potatoes to the above & boil.
Now add coconut milk & boil lightly on medium flame.
Add tomatoes & simmer.
When everything has blended well, remove.

Comments
This goes well with puris.