My favorite Indian Food Recipes from famous Indian Chefs

Date and Seasame Puranpoli - goodness of til and dates since ages!

Thi recipe is rich in iron, in particular.

Dough:

Whole wheat flour - 1 cup

Warm milk - to knead the dough

Make a soft dough, rest for 30 mts & make 6 balls.

Puran:

Finely chopped dates - ¾ cup

Til seeds - 2 tbsp

Brown sugar - ¼ cup

Milk - 2-3 tbsp

Soft butter - 1 tbsp

Toast the til seeds on medium flame rill light brown, cool & powder coarsely

Mix all ingredients and divide into 6 portions.

Proceed as for stuffed parathas.

Shallow fry using little ghee.

Serve hot.

Courtesy - Tarla Dalal
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Badham Phirni - quick-to-fix dessert!!

Milk - 500 ml

Rice flour - 2 (slightly heaped) tbsp

Sugar - 3 tbsp

Blanched & finely chopped almonds - ¼ cup

Cardamom powder - 1 tsp

Boil milk, reserving 2 tbsp to mix with rice flour.

Add sugar & add the rice flour-milk mixure, stirring simultaneously.

Cook till molten ice cream consistency is reached.

Add cardamom powder & 2 drops of almond essence (optional).

Add chopped almonds & remove.

Garnish, chill & serve.
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Chocolate Carrot Loaf - moist, melts in the mouth

Melted butter - ½ cp

Condensed milk - ½ cup

Golden syrup - 2 tsp

Castor sugar 2 tbsp

Grated carrot - ¾ cup

Self raising flour - ¾ cup

Cooking soda - ¼ tsp

Cocoa powder - 2 bsp

Chopped walnuts & raisins - each, 2 tbsp

Vanilla essence

Icing sugar –to garnishCombine all ingredients in a bowl without lumps.

Transfer to a greased & dusted loaf tin (6” by 4”)

Bake at 180 deg for 45-50 mts.

Remove from oven & cool on a wire rack.

Sprinkle with icing sugar & serve warm.

Courtesy - Tarla Dalal

 

Fig & Cardamom Delight - sumptuous and low in calories

Agar agar (china grass) - 5 gms, chopped

Low fat milk - 500 ml

Skim Milk powder - 3 tsp

Sugar - ¼ cup ( can use sugar substitute)

Cardamom powder - ½ tsp

Dried figs - 8 (soaked in ½ cup water for 2 hrs & pureed)

Mix the milk (boiled & cooled) with milk powder & keep aside.

Add ½ cup ofwater to agar-agar & simmer over slow flame till it melts.

Add milk, mixture, sugar, fig puree, cardamom powder & mix well.

Pour into bowls & refrigerate ill it sets.

Garnish with saffron.
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Low Calorie Mayonnaise - to eat without guilt!

This can be used as a spead, lavishly, as well!

Whole wheat bread slices - n2

Hung low-fat curds - 1/2 cup

Low fat curds - 1-2 tsp

Powdered sugar - 2 tsp (or to taste)

Mustard powder - 1/2 tsp

Freshly ground pepper powder - 1/2 tsp

Olive oil - 2 tsp

Salt

Blend in a liquidiser till smooth. Store in the fridge. I use the magic Bullet for small quantities.
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Onion, Cheese & Pepper Parathas - surprisingly tasty!

These are best served fresh.

Wheat flour - 1 ½ cups

Onions, finely copped - 3 tbsp

Crushed pepper - 1 tsp

Grated cheese - ¼ cup

Melted ghee - 3 tbsp

Salt

Heat 1 tsp ghee in a pan & sauté onions till glossy & cool.

Combine all ingredients including ghee, with water to make a soft dough.

Knead well & make 8 balls.

Roll each to 4” diameter & prick all over with a fork.

Cook on a tava with lttle oil till golden brown on both sides.
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Baked Rosogullas - dainty delight with less calories, !!


Instead of sugar substiture, you can use sugar to taste.

Rosogullas – 8, cut into halves

Mix together:

Paneer - 1 cup

Milk - ¼ cup

Sugar substitute - 2 12 tbsp (or sugar to taste)

Cornflour - 1 tsp + 2 tsp water

Soak rosogullas in water for a minute,drain & discard the water.

Arrange in a baking dish & pour the mixture over.

Bake at 160 deg c for 10 mts.

Remove & garnish with cardamom powder + saffron.

Serve hot.
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Fada Ni Khichdi - nuitritious one dish meal.

The dalia, used to cook like rice is better than upma lapsi. In TN it is called “sappadu godumai rava’.
Onions are optional.

Yellow moong dhal - 1 cup

Broken wheat n - ¾ cup

Diced potatoes, peas, cauliflower pieces, diced onions - each, 1 cup

Green chilli – ginger paste - 1 tbsp

Chilli powder - 1 tsp

Pepper - 1 tsp (or less)

To temper:

Ghee + oil - 3 tbsp

Cinnamon - 1”

Cloves - 3-4

Jeera - 1 tsp

Hing - 1 tsp

Soak dhal & wheat for 15 mts & drain.

Keep 4 cups boiled water ready.

In a pressure pan, heat oil+ghee & temper as given.

Add drained dhal & wheat + all vegs +masalas + salt & hot water.

When rapid boiling starts, cover the cooker & keep the weight.

Do not wait for whistle & cook onlow flame for 10 mts.

Switch off, cool & open.

Stir vigorously, adding little more hot water to get the desired consizstency.

Serve with extra ghee.