Thin ‘n’ Crisp Chickpea Flour Noodles
Sev rivals peanuts as India’s most popular munching snack. Anywhere people gather, a sev vendor is sure to appear with an assortment of freshly made fried noodles. Some noodles are spicy and spaghetti-thick, while others are very fine and unseasoned. Sev noodles are shaped with a sevaya machine, a unique brass utensil equipped with an assortment of interchangeable disks. A fine-holed disk is attached to the...
Spicy Yogurt Cheese Pakoras
Ingredients Pakora Dough • 1 1/3 cup sifted chickpea flour • 2 tsp melted ghee • 1/4 tsp chili powder • 1/4 tsp turmeric • 1 1/2 tsp salt • up to 9 tbsp cold water Cheese Filling • 1 1/2 cup firm yogurt cheese • 1 or 2 green chile • 1/2 tsp salt • 1/2 tsp chili powder • ghee or vegetable oil for deep-frying. Preparation 1. Use either a blender or hand blender. Mix the...
Steamed Semolina Breads (Dhokla)
Ingredients: • Semolina – 1 cup • Rice flour – 2 tsp • Chickpea flour – 1 tbsp • Salt – 1 tsp • Turmeric – 1⁄4 tsp • Fresh ginger, minced – 1 tsp • Fresh chilies, finely minced – 1 or 2 small • Fresh curry leaves, very finely shredded – 10 • Chopped fresh coriander leaves...
Zucchini Pakora with Crushed Peanuts
Any type of summer squash can be substituted for green zucchini: yellow crookneck, Pattypan, yellow zucchini or Indian bottle gourd (louki). Cut them into rounds ¼ inch (6 mm) thick straight across or on the diagonal. The batter should be thick enough to completely coat the slices and keep the peanut bits from sliding off. Stir the batter before dipping each batch of zucchini. Preparation time (after...
Punjabi Kofta Pulav
Ingredients • Basmati rice – 1 cup heaped • Whole black gram – ¾ cup • Bengal gram flour – 4 Tbsp • Potatoes – 2 big • Bay leaf – 1 • Mint leaves – ½ small bunch • Ginger – ½ inch piece • Green chilies – Few • Fresh curds – 2 tbsp • Garam masala powder – ¼ tsp. • Butter – 1...