Tag Archives: Indian

Indian Cuisine

12 Sep

Appetizer

Chaat

Ingredients

  • Dried Bhel Puri (Rice puffs)
  • Potato x 2
  • 1/2 Can of Chickpeas
  • Small Onion x 1
  • Tamarind Sauce (Recipe for sauce)
  • Fresh Coriander (Dhania)

Preparation

  1. Boil potatoes until soft, peel off skin and chop into small pieces.
  2. Chop onion and coriander
  3. Mix everything together and add Tamarind sauce to personal liking.
  4. May add spices on top as well including cumin, dried mango powder (amchoor), salt, black pepper, and red pepper (mirch).

Main Course

Kabli Chole

Ingredients

  • 1 Washed Can of Chickpeas (Warm in hot water)
  • Black Cumin Seeds (Kala Jeera) to taste
  • 1 Tea Bag
  • Coriander (Dhania) to taste
  • 1/2 Teaspoon of Tamarind Chutney (Imli Chutney)

Masala

  • Onion x 1
  • Tomato x 1
  • 1/2 Cup of Water
  • 1 Tablespoon of Olive Oil
  • Ginger to taste
  • Salt to taste
  • Cayenne Pepper (Mirch) to liking – Optional

Preparation and Cooking

  1. Slice onion and dice tomatoes
  2. Sauté onion with oil until they are pink, then add tomatoes, ginger, salt and cayenne pepper.
  3. Add cumin and continue to cook at medium heat
  4. Add teabag to water, let sit and then add tea to other ingredients
  5. Add chickpeas and cook until chickpeas are soft. (General rule: the longer you let cook the better it tastes.)
  6. Add tamarind chutney toward the end, let it boil a couple of times and then take it off the stove.
  7. Garnish with freshly cut coriander on top of dish and serve.

Baingan Patiala

Ingredients

  • Eggplant x 2 (Personal preference: Chinese eggplant x 4)
  • Onion x 2
  • Tomato x 1
  • 1/3 Can of Crushed Tomato
  • 2 Tablespoons of Ready Mixed Pickling Spice (Achar Masala)
  • Green chilies (Mirch) – Optional
  • 1/2 Teaspoon of Tamarind Chutney (Imli Chutney)
  • 1/2 Teaspoon of Sugar
  • Salt to taste
  • Coriander (Dhania) to taste
  • Black Cumin Seeds (Kala Jeera) to taste
  • Olive oil

Preparation and Cooking

  1. Cut the eggplant and tomato into cubes and chop the onion into big pieces.
  2. In generous oil, shallow fry eggplant until golden brown. Do not place on a paper towel but on a plate placed aside.
  3. In another frying pan, add a Tablespoon of oil and add chopped onion.
  4. Add pickling spices, followed by fresh tomatoes and crushed tomatoes. Add hot chillies. Cook on medium heat.
  5. Add the fried eggplant and mix on stove top.
  6. Add cumin and salt to your liking.
  7. Add tamarind chutney.
  8. Let simmer, cover the frying pan to soften the eggplant.
  9. Garnish with freshly cut coriander and serve.

*All of these dishes may be eaten with steamed rice, or roti/naan purchased from your local grocery store.

A special thank you to my Mother for these delicious Punjabi recipes. ❤