Asian Food Recepies

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.

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.