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My favorite Indian Food Recipes from famous Indian Chefs

Discussion in 'Ask ChitVish' started by Chitvish, Jan 28, 2008.

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  1. Chitvish

    Chitvish Moderator IL Hall of Fame

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    I have a few cookery books, most of which were received by me as gifts because my family and friends know how passionate I am about cooking.
    Though I prefer to follow my own collection of recipes from my family members and friends for my regular cooking, I go through the “health-conscious” recipes in these books from time to time and try them.
    I plan to post some of them in this thread.
    Quite a few of the ingredients given there are not easily available in Chennai.
    So, in a few recipes, I have taken the liberty of introducing a few changes in the ingredients and procedure.
    As far as possible, I want to give recipes from “good health” point of view. There will be few other interesting recipes also. I hope you will like them. If you like those recipes, the credit goes to the great chefs who have given us those recipes.
    Let this thread go uninterrupted, only with the recipes.
    Please continue to post your comments in the following thread only:
    http://www.indusladies.com/forums/ask-chitvish/776-chitvish-recipes-post-your-comments.html


    Wish me good luck, my friends - I am starting with great enthusiasm, to serve you better !

    Love,
    Chithra.
     
    Last edited by a moderator: Jan 29, 2008
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  2. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Herbal Hummus - I have Indianised this recipe, please !

    Soak chick peas (channa) in plenty of water with a pinch of soda, for about 8 hrs. Then wash very well & pressurise in enough water with a dash of salt, till soft. Drain & reserve the water.
    Parsley generally used for hummus is not easily available; so I use coriander leaves.

    Grind together the following:

    Ccooked channa - ½ cup

    Garlic pieces - 3,4

    Lime juice - 1 tsp

    Low fat curds - 4 tbsp

    Chopped coriander leaves - ½ cup

    Chilli powder - 1 tsp

    Olive oil - 1 tsp

    Salt

    If necessary, add the drained liquid to get the right consistency.

    Serve as a dip or as a sandwich spread.

    I serve this with brown or multigrain bread.

    Recipe Courtesy: Tarla Dalal
     

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    Last edited: Jan 29, 2008
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  3. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Mueseli - protein packed, delicious breakfast !

    I have changed 2 ingredients, but the taste is just perfect ! This can be stored airtight for several days. Prepare a healthy breakfast, jiffy as well, by just adding warm milk and apples.

    All-bran wheat flakes - 2 cups

    Quick cooking oats - 1 cup

    Wheat bran - 4 tbsp

    Dates, chopped - 3 tbsp

    Vanilla essence - ½ tsp (optional)

    Lightly roast oats and wheat bran, combined, in a non-stick pan over a slow flame for 7, 8 mts.

    Cool completely.

    Add wheat flakes, dates and essence.

    Mix & store.

    To serve, take mueseli in a bowl, add chopped apple and pour warm milk over it.

    Serve immediately.

    You can substitute cornflakes instead of wheat flakes & raisins instead of dates.


    Courtesy - Tarla Dalal
     

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  4. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Spicy Sprouts Pulao - one tsp oil, only one tsp, please !

    This comes out very delicious, with or without onions. I tried the latter way.

    Basmathi - 1 cup

    Sprouts (moong or matki) - 1 cup

    Salt

    To temper:

    Oil - 1 tsp

    Jeera - 1 tsp

    Bay leaf - 1

    Cinnamon - 1 “

    Cloves - 4

    Cardamom - 4

    Greenchilli –ginger paste - 2 tsp

    Onions - 2 tbsp, chopped

    Red chilli powder - 1 tsp

    dhaniya-jeera powder - 2 tsp

    Haldi

    Hot water - 2 cups

    Soak rice for 10 mts & drain well.

    In a pressure pan, heat 1 tsp oil & temer in the given order.

    Finally add the rice & fry lightly.

    Then add sprouts, hot water & salt.

    When the mixture starts boiling, close the cooker & keep the weight.

    Immediately lower the gas & switch off after 10 mts.

    Cool, open & serve with a raitha
    sprouts pulav.jpg
    Courtesy - Tarla Dalal



     
    Last edited: Jan 26, 2009
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  5. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Sweet Potato Salad – surprises you with apple, celery & walnuts as well !

    Sweet potatoes are a low glycemic index food. They have good antioxidant properties also.

    Boil, peel & cut sweet potato into ½ “ cubes.

    Sweet potato cubes - 1 cup

    Celery cut ½” long - ½ cup

    Apple with skin, chopped into cubes - 1 cup

    Capsicum pieces - ½ cup

    Walnut - ½ cup

    Dressing to pour:

    Drained, low fat curds - 4 tbsp

    Mustard powder - ½ tsp

    Salt & pepper.

    Toss together & serve chilled.

    Very filling with a simple soup.

    Courtesy - Tarla Dalal
     

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  6. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Carrot-Methi Sabji - as simple as delicious & aromatic!

    This is given as a MW dish; but I tried it the stove-top way so that everybody can try it.
    It goes as a dry dish with dhal and phulkas. I used to make it my own way, but TD’s recipe makes it more spicy & interesting.

    Carrot cubes (1 cm) - 2 cups

    Chopped methi leaves - 2 cups

    To temper:

    Oil - 2 tsp

    Jeera - 1 tsp

    Chopped onions - 2 tbsp (optional)

    Chopped green chillies, ginger, garlic - 2 tsp, each

    Dhaniya powder - 2 tsp

    Salt, haldi

    Heat oil in a kadai & temper as in the order given.

    Add methi leaves & sauté for 2-3 mts.

    Then add carrots, salt, haldi & a cup of water.

    Cover & cook covered on a low flame till the carrot is cooked and the water has evaporated.

    Gajjar-methi was one of the first dry dishes, next only to alu-methi, I learnt when I was young !

    Courtesy - Tarla Dalal
     

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    Last edited by a moderator: Feb 15, 2008
  7. Chitvish

    Chitvish Moderator IL Hall of Fame

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    MW White Chocolate Fudge - more delicious than sinful !

    This is best stored refrigerated.

    Grated white (cooking) chocolate - 1 cup

    Fresh cream - ½ cup

    Butter - ¼ cup (soft)

    Icing sugar - ¼ cup

    Chopped nuts - ¼ cup

    In a casserole, mix & blend butter, sugar, fresh cream & nuts.

    MW hi for 2 mts, stirring once in between.

    Remove & add chocolate.

    MW Hi for 1 mte.

    Take out & mix well.

    MW Hi for 1 mte.

    Transfer to a greased tray & leave in the fridge.

    Cut into squares after 4-6 hrs, when it has set firm.

    Courtesy - TarlaDalal
     

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  8. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Eggless strawberry soufflé - Most tempting dessert, without eggs!

    Mashed strawberries - 1 cup

    Cream cheese - 1 ½ cups

    Whipped cream - 1 ½ cups

    ForGarnish:

    Fresh strawberries

    Mix mashed strawberries with cream cheese.

    Gently fold in the whipped cream.

    Add sugar to your liking.

    Pour into individual moulds & set

    Serve garnished with strawberries.

    Use 3 tbsp strawberry jam if fresh strawberries are not available. strawberry souffle.JPG

    To make cream cheese:
    Boil 1 litre of milk.

    Remove & keep aside.

    Mix 1 tsp citric acid crystals with ½ cup of warm water & add to hot milk.

    Allow to stand for 5 mts – it will start curdling.

    Sttir gently to help curdling.

    Drain in a muslin cloth.

    Do not squeeze it to make it dry.

    Now blend in the mixi till thick & creamy.

    If you do not have citric acid, use lime juice mixed with warm water.
    cream cheese.jpg
    Courtesy - Tarla Dalal
     
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  9. Chitvish

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    Sweet Potato Puri - Let us sin occasionally !

    I have changed the recipe from the original, by introducing wheat flour also.
    Boil a small piece of sweet potato & mash it.

    Wheat flour & maida - ½ cup, each

    Mashed sweet potato - ¼ cup, heaped

    Ghee - 4 tsp

    Powdered sugar - 4 tsp

    Cardamom powder - ½ tsp

    Soda bicarb - 1/8 tsp

    White til seeds - 1 tsp

    Milk - to mix.

    Mix all ingredients to a stiff dough using minimum milk.

    Rest for 30 mts-1 hr.

    Make about 15-16 balls.

    Roll each to 3-4” diameter & deep fry in hot oil.

    It puffs up well.

    Serve with any spicy sabji or chutney.

    Courtesy - Jyoti Parekh


     

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    Chitvish Moderator IL Hall of Fame

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    Sprouts stir-fry - Eat it like a snack, ofcourse, a protein-packed one !

    I have modified the recipe slightly. TD had given dry roasted besan mixed with water. I use powdered fried gram & use it dry.

    Sprouts - 1 cup

    Onions, chopped - ½ cup

    Tomatoes, chopped - ½ cup

    Coriander leaves, chopped - 2 tbsp

    Red chilli powder - 1 tsp

    Jeera powder - ½ tsp

    Black salt - ¼ tsp

    Powdered fried gram - 1 tbsp (pottuukadalai)

    Oil - 1 tbsp

    Jeera - ½ tsp

    Salt

    Drop the sprouts in boiling water, allow to boil for 2 mts.

    Strain & use.

    Heat oil, add jeera first & then onions.

    When they turn transparent, add tomatoes.

    Next add all ingredients except the powder & coriander leaves.

    Stir on a high flame for 3 mts, sprinkle powder & coriander leaves.

    Mix & serve.

    Courtesy - Tarla Dalal
     

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