Asian Food Recepies

Preparation Time : 1/2 an hour
Cooking Time : 30 minutes
Serves / Makes : 2 people

Ingredients
2 riped banana
3 tomatto’s puree
1/2 cup roasted & grounded peanut (coarse)
2 green chilly & 1″ginger paste
salt to taste
little oil for tempering.
For filling
1/2 teaspoon amchoor pwd
1 teaspoon besan
salt to taste
1/4 teaspoon grounded suger

Method
1.Mix all the ingredients for filling.
2.Cut banana into 2 pcs & slit in between.
3.Fill the filling in all four banana pcs.
4.Put oil in a pan after 2 minutes add
ginger chilly paste.sauthe for a while.
5.Add tomatto puree.when the oil separates
add banana & groundnut powder.
6.After 3-4 minutes remove from fire.
7.Serve hot.

Comments
This is little sweet & spicy vegetable

Preparation Time : 15 mts + 1 hr.
Cooking Time : 20 mts
Serves / Makes : 6

Ingredients
Small potatoes - ½ kg
Dhaniya powder - 1 tsp
Amchur powder - 1 tsp
Red chilli powder - 1 ½ tsp
Garam masala - 1 tsp
Curds - ½ cup
Salt
Chopped coriander leaves - 2 tbsp
Oil - 2 tbsp

Method
Boil the potatoes (they should not become too soft ), peel & prick all over with a fork.
Mix masalas & salt with the curds.
Marinate the potatoes in this mixture for 1 hr.
In a kadai, heat the oil, add potatoes & ½ cup of water.
Cover & cook on a low flame till the potatoes are well coated with the masala.
Remove & garnish with chopped coriander leves.

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

Ingredients
Carrot, peas, cauliflower, potato, baby corn & few beans can be used.
Cubed vegetables - 3 cups
Tomatoes - 2 ( chop)
Dhaniya powder - 2 tsp
Chilli powder - 1 tsp
Cinnamon - 1”
Cloves & cardamom - 2, each
Haldi
Salt
Curd - 1 cup
Make a paste of:
Green chillies - 3,4
Ginger - 1 “
Grind to a paste:
Coconut - ½ cup
Khus khus - 2 tsp
Groundnut - 2 tbsp
Seasame seeds - 1 tbsp

Method
Steam the vegetables & keep ready.
In a pressure pan, heat 1 tbsp oil.
Add cinnamon, cloves & cardamom.
When they splutter, add green chilli – ginger paste
Fry. For a minute.
Add the paste & tomatoes., fry well till tomatoes become pulpy.
Add the vegetables, red chilli powder, haldi & dhaniya powder.
Add salt & cook till one whistle comes.
Cool, open & add churned curds.
Mix thoroughly.

Comments & Tips
This goes well with jeera rice, parathas etc.

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

Ingredients
Brinjals - ¼ kg
Methi leaves - 2 small bunches
Amchur powder - 1 tbsp
Salt
Haldi
To fry in a dry kadai & powder:
Red chillies 3
Dhaniya - 1 tsp
Urad dhal - 1 tbsp
Khus khus - 1 tsp
Seasame seeds - 2 tsp
To temper:
Oil - 2 tbsp
Mustard seeds - 1 tsp

Method
Cut brinjal into long pieces.
Wash,chop & drain methi leaves.
Heat oil, temper mustard seeds, add brinjals, salt & haldi.
Cover & cook.
When done, add methi leaves & fry on a medium fire to cook them.
Add the dry powder & amchur.
Mix well & remove.

Comments & Tips
This goes well with chappathis & rice.

Preparation Time : Nil
Cooking Time : 30 mts
Serves / Makes : 4

Ingredients
Potatoes - ½ kg ( select small, but not baby potatoes)
Saffron - ¼ tsp ( warm & powder)
Curds - ½ cup
Oil - to fry
Salt & pepper to taste
Green chillies - 2 - mince
Ginger - 2” - mince
Dhaniya powder - 1 tsp
Garam masala - a pinch
Malai - 2 tbsp
Butter - 2 tbsp

Method
Wash & peel the potatoes.
Cut into ½” thick slices.
Mix saffron & curd well.
Coat the potatoes with the curd mixture & deep fry in hot oil till golden brown.
Boil tomatoes with very little water & blend.
Heat butter in a pan.
Add tomatoes, minced green chillies- ginger, salt, pepper, dhaniya powder & garam masala.
Cook till thick.
Add fried potatoes & cook for 5 mts.
Mix well & serve, topped with malai.

Comments & Tips
Goes well with phulkas & jeera rice.

Preparation Time : 30 mins
Cooking Time : 15 mins
Serves / Makes : 4

Ingredients
wheat fada 200gms
grated cucumber 1 cup
grated carrot 1 cup
grated cabbage 1 cup
grated capscicum 1/2 cuo
dessicated coconut 1/2 cup
groundnut crushed 1/2 cup
chopped coriander leaves 1 cup
chat masala 1 tbsp
ginger chilli paste 1tbsp
salt
dhanajeera pwder 1tbsp
lemon juice
sugar
bread slice 3-4
cheese 3-4 cubes grated
oil for frying.

Method
wheat fada should b kept in water for atleast an hour n then remove all the water.remove water from cucumber also. then mix all the ing.n roll into small kababs n deep fry untill golden brown colour.

Comments & Tips
jains not using bread can use poha.

Preparation Time : 5 min
Cooking Time : nil
Serves / Makes : nil

Ingredients
Salt according to your taste
Red Chilli 500 gm
Amchoor or Amla powder 300 gm
Coriander seeds 250 gm
Turmeric powder 150 gm
Black salt 200 gm
Cumin seeds 100 gm
fenel seeds(saunf) 100 gm
Ginger powder(soth) 50 gm
Cinnamon (dal cheene) 25 gm
Cloves (laung) 10 gm
Bay leaves (Tej patta) 10 gm
Big Cardamom(badi ilaichi) 20 gm
Sah Jeera 25 gm
Jai Patri 10 gm
Nutmeg ( jai phal) 2 nag
Heeng 5 gm
Fenugreek seeds little bit

Method
put all the ingriedient except salt into the mixer and grind fine texture. after that add salt according to your taste.. your fresh jeeravan is ready.

Comments & Tips
It is very good to eat with cucumber,amrood,raw mango etc etc any thing which you want to eat with salt..

Preparation Time : 10 days
Cooking Time : nil
Serves / Makes : 5 kg

Ingredients
1. Gonada 2 kg
2. Mango 3 kg
3. Methi 200gm
4. Red chili 100gm
5. Musturd oil 400gm+400gm
6 tamarind powder
7.salt 500gm
8.haldi 100gm

Method
1. Cut aam, in to 2” pieces
2. Mix salt and haldi ,keep over night
3. Next day mix well and keep again overnight
4. Third day take out from salted water dry them
5. Put gonda in same water
6. Keep 2 days, in same water, take out seed
7. Mix masala and 400 gm oil
8. Stuff masala in gonda
9. Mix mango with masala, rub it, put in jar
10. Mix.two days press it,
11 when it goes down, heat and cool oil, and pours on achar
12. Every day mix with spoon, up and down, when it starts giving good smell achar is ready

Preparation Time : 10 days
Cooking Time : nil
Serves / Makes : 5 kg

Ingredients
1. Aam 5 kg
2. Musturd koorien (seeds) 1\2kg
3. Dhania koorien (seeds) 400gm
4. Methi koorien (seeds) 125gm
5. Red chili 350gm
6. Haldi approximately
7. Salt 250gm
8. Gur 1 1\2kg (1kg dry mango gur 1 1\2 kg)
9. Oil 400gm
10. Hing 2tsp

Method
1. Peel mangoes
2. Cut in to pieces 1” size
3. Wash it, add haldi salt, and keep 2 days, but every day mix
4. Third day, take out from salted water, dry on cloth, spreading each piece
5. When little dried, make row of masala 1st row mustard, 2nd row then methi
Then dahnia , center hing ,heat oil and pour on it, mix all add red chili ,salt.
6. Break gur finely, add to masala, and add mango pieces. Keep in open vessel.
7. Every day mix it, when gur syrup leaves thread, keep in jar, tie mouth
With cloth
aachar is ready