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Wednesday, 23 April 2014

Calories In Indian Food Indian Food Recipes Images Menu Calorie Chart Thali Photography Pictures Photos Dishes Items Photos Pics Images

Calories In Indian Food Biography

Source(google.com.pk)

Cabbage pickle is a spicy condiment with any meal. This is quick and easy to prepare. Traditionally Indian meals are not complete without pickles / relish.

Will make 2-1/2 cup

CabbagePickle (Bandh Gobhi Achar) Recipe by ManjulaIngredients:

4 cups cabbage sliced, (patta gobhi, bandh gobhi)

3 teaspoons mustard seeds coarsely ground, (rai)

1 teaspoon fennel seeds coarsely ground (saunf)

1/4 teaspoon turmeric (haldi)

1/2 teaspoon chili powder adjust to taste

1-1/2 teaspoon salt

1/8 teaspoon asafetida (hing)

1 tablespoon mustard oil (sarso ka tale) this is my preference but you may use olive oil

Method

Mix all the ingredients together with the cabbage and put in a glass jar. Set the jar in the sun for three to four hours.

Pickle can be refrigerated for about two weeks.

Gajar ka achar, (carrot pickle) is a tasty condiment to serve with sandwiches or with any mealCarrot Pickle Ingredients

Ingredients:

5 medium carrots

1 1/2 teaspoon salt

1 1/2 teaspoon coarsely ground mustard seeds

1 teaspoon chili powder (adjust to taste)

1/2 teaspoon turmeric

1/8 teaspoon asafetida

1 tablespoon lemon juice

1 tablespoon mustard oil or olive oil

Method:

Peel the carrots and cut into thin 2” slices (should be about two cups). Wrap the sliced carrots in a dry towel, removing any excess water.

Mix all the ingredients together with the carrots and put in a glass jar. Set the jar in the sun for a day.

Pickle is ready the next day. Pickle can be refrigerated for about two weeks.

Spinach palak ki chaat is a mouthwatering appetizer. Spinach pakoras dipped into tamarind chutney and serve with crispy spinach leaves makes a very sophisticated h’orderves. Your friends and family will love it.

This recipe will serve 4.

Ingredients:

Approx. 5oz spinach leaves

4 tablespoons besan, gram flour

4 tablespoons corn starch

1/2 teaspoon salt

Pinch of black pepper

Approx. 1/4 cup of water use as needed

Oil to fry

For Serving

Approx. 1/4 cup of tamarind sweet and sour chutney check out the recipe on my website.

Method

Clean and pat dry the spinach.

Keep about 10 large spinach leaves aside; chop the remaining spinach very fine, this will be about 2 cups of chopped spinach.

Next make the batter to fry the spinach leaves, mix 2 tablespoons of beasn, 2 tablespoons of corn starch, ¼ teaspoon of salt and black pepper. Add approx. 2 tablespoons of water slowly to make a batter. Note: batter should be thin in consistency but still should be able to cover the spinach for frying.

Heat the oil in a frying pan over medium high heat. Frying pan should have approx. 1inch of oil. To check if the oil is ready, put one drop of batter in the oil. The batter should come up but not change color right away.

Dip the spinach leaves in the batter one at a time and slowly drop into the frying pan. Fry the spinach until both sides are light gold. Turn them occasionally. This will take about 2 minutes. Keep aside.

In left over batter add chopped spinach, salt, corn starch and besan mix it well, this should be the consistency of soft dough, add water as needed.

Take about 1tablespoon of batter shaping in small balls drop them into the oil. Fry them until they are golden brown. This should take about 4-5 minutes. Take them out over paper towel.

Cauliflower pickle is a great condiment to serve with any meal or with sandwiches.

Ingredients:

1 large cauliflower

3 green chili sliced

1 1/2 teaspoon salt

1 1/2 teaspoon coarsely ground mustard seeds (rai)

1 teaspoon coarsely ground fennel seeds

1/2 teaspoon red chili powder (adjust to taste)

1/4 teaspoon turmeric (haldi)

1/8 teaspoon asafetida (hing)

1 tablespoon lemon juice

3 tablespoon mustard oil or olive oil

Method:

Cut the cauliflower in small florets, (Should be about four cups of cauliflower).

Wash the cauliflower and pat dry, spread the cauliflower over the towel for at least an hour to air dry, ensuring the cauliflower don’t have any excess water.

Mix all the ingredients together with the cauliflower and let it marinate for 2 to 3 hours before serving.

Pickle can be refrigerated for about one week.