Here are some exquisite and mouthwatering Indian recipes, which makes use of only a few ingredients and can be prepared with absolutely no fuss! While it may be a little bit spicy for some palettes, it is pure bliss for others! RAVA DOSA
Let’s start off with a South Indian snack. Traditionally, the ingredients of Dosa are soaked and ground raw rice and black gram (Urad Dal in Hindi). Our taste buds continuously crave for new, exotic flavors, so we did away with raw rice and brought in Rava (semolina), which made really crispy dosas!Ingredients:
Rava (Semolina) -- 1 ½ Cup
Urad Dal (Black Gram) -- ¾ Cup
Sour Curds -- 1 ½ Table spoon
Onion (finely chopped) -- 1
Green Chillies (chopped) -- 3
Ginger (grated) -- 1 small piece
Salt -- To taste For Tempering
Oil -- 1 Teaspoon
Mustard seeds -- 1 Teaspoon
Split black gram (Urad Dal) -- 1 Teaspoon
Soak black gram for 4 hours and then grind to a paste.
Mix semolina, salt, curd and black gram paste and little water to make a thin batter.
Allow to ferment for at least 6 hours or overnight.
Heat oil and temper with mustard seeds and split black gram seeds. Add to the batter.
Add chopped onion, green chillies and grated ginger to the batter.
Heat the tava (fry pan) with a little butter.
Spread the batter on the tava to make a dosa pattern.
Cook till golden brown and crispy.
Make all dosas in the same manner.
Serve hot with mint or coconut chutney.
----))((---- PANEER PARATHA
Paneer (Cottage Cheese), like milk, is blend into North Indian culture and cuisine. A North Indian feast is said to be incomplete without a dish made of Paneer. The same goes for Parathas (unleavened bread). So here goes another rich culinary delight, this time from the North of India.
Ingredients: Makes 8-10 Parathas For the stuffing
Paneer (Cottage Cheese) finely chopped -- 250 grams
Onion chopped -- 1 (big)
Coriander leaves (chopped) -- 1 tablespoon
Green chillies (chopped) -- 3
For the dough
Whole Wheat flour -- 3 teacups
Ghee (clarified butter) -- 2 tablespoons
Salt -- ½ teaspoon Method
Make the stuffing by mixing the paneer, onions, coriander leaves and green chillies. Add salt to taste.
Sieve the flour with salt.Mix ghee to flour.
Add water to make dough and divide into 8-10 small equal portions.
Take a small portion and roll out into a thin round paratha.
Smear a little ghee on the paratha and spread the paneer mixture.
Fold the sides to form a rectangle. Press sides lightly.
Smear ghee lightly on the tawa and heat it.
Place the stuffed paratha and fry both sides till brown patches appear.
Repeat with rest of the dough.
Serve hot. (Optional: Serve with mint and coriander chutney, tomato sauce or with a bowl of plain curd).
----))((---- POTATO ROSTI (GRATED AND ROASTED POTATO WITH CHEESE)
A rich treat which makes you crave for more, this is a dish which is usually prepared in the Eastern parts of India. This is a perfect dish eaten as it is. It also serves as an excellent side dish to Chappatis or Parathas!
Ingredients Serves Four
Potatoes -- ½ Kg
Butter -- 1 tablespoon
Cheese (grated) -- 80 gms
Pepper (powdered) -- To taste
Salt -- To taste Method
Wash potatoes and put them to boil.
When nearly cooked, remove from water, peel and grate. Add salt.
Heat butter in a fry pan and spread the potato mixture. Press with a spatula.
Cook for 10 minutes, on low gas.
When slightly golden, turn the potato mixture upside down in one piece.
Now sprinkle grated cheese and pepper powder on the top surface.
Cover the fry pan and cook for another 8 minutes, till cheese melts.
----))((---- Try out these recipes. Please send in your valuable comments/ suggestions. Keep checking this page every week. There’s more to follow!!
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