Wednesday, April 03, 2013

Indian cuisine recipes

Indian cuisine is full of different colors and flavors of different recipes. It is matchless in its versatility and flexibility as it always gives birth to new dishes by welcoming the variations. It is difficult to count the Indian cuisine recipes however there are two best recipes for you.

Pani Puri Recipe

  • Semolina (one cup)
  • Baking Soda (quarter teaspoon)
  • Fine Wheat Flour (three tablespoons)
  • Oil (for deep fry)
  • Things you need to make pani
  • Tamarind Pulp (half cup)
  • Coriander (Leaves)
  • Water (two cups)
  • Cumin Seed (two tablespoon, roasted)
  • Mint Leaves (two tablespoon)
  • Black Salt (one tablespoon)
  • Jaggary (two tablespoons)
  • Green Chilly (three)
How to make pani puri
To prepare pani you should:
  1. Add all the measured ingredients of pani in a bowl.
  2. Take the watery solution with spoon, taste it and check the tanginess of it and add more if something give less taste.
  3. Take another bowl, put strainer over it and pass pani through it so that you could remove impurities.
To prepare puri you should:
  1. Pour maida, salt, sooji and baking soda in a bowl. Knead the dough by adding required quantity of water in it.
  2. Take some clean cloth, wet it and squeeze it then cover the dough with this cloth for 20minutes.
  3. After twenty minutes, divide the dough into small pieces and make their balls.
  4. Use rolling pin to make thin circles of these dough balls. Before making these rounds, spread sooji or maida over the board.
  5. Pour required amount of oil in deep frying pan and heat it. Drop puri in hot oil and let them become brown and crispy.
  6. Take out with porous ladle and put on paper towel so that extra oil is absorbed.
  7. Let them become cool and then preserve them in some airtight can.

Til curry Recipe

Til curry is an excellent remedy for those who have deficiency of blood as it is known for reproducing the blood cells. Remedy does not mean that it is tasteless or like some medicine rather it is too tasty and mouthwatering. You can prepare this recipe only in thirty minutes.

  • White til (150g, dry fried)
  • Onion (two medium sized, chopped)
  • Green chili (two in number, chopped)
  • Salt (according to need)
  • Jeera (quarter teaspoon)
  • Ginger (quarter inch piece, chopped)
  • Red chili (half teaspoon, powder)
  • Mustard seeds (quarter teaspoon)
  • Haldi (one pinch)
  • Currypatta leaves (eight in number)
  • Oil (one tablespoon)
  • 5 - garlic cloves (five cloves, crushed roughly)
  • Coriander (one teaspoon, chopped leaves)
  1. To make fine paste, grind ginger, til and green chili in a grinder or food processor.
  2. Put jeera, mustard seeds and curry leaves in hot oil.
  3. As mustard seeds crackle, you should add onion and garlic cloves in it. You should sauté them to make them soft.
  4. Now add salt, til paste, haldi and chili powder. Fry the entire ingredients for three to four minutes. Stop cooking when oil starts to come out and leave the masala making the curry grainy.
  5. Slow down the flame, spread fresh and chopped coriander leaves over the dish and mix them. Remove the pot after adding it.
  6. Your dish is ready; relish it with plain rice or roti.


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