Indian Food Recipes

Cabbage Raita Recipe

Ingredients

1 cup yoghurt
1 -2 cups fresh cabbage
1 teaspoon oil
1 teaspoon black mustard seeds
1 green chilli, finely sliced
8-10 curry patta or meetha neem leaves
Salt to taste
Coarsely ground pepper powder to taste

How to make Cabbage Raita

• Cut cabbage into thin, shot strips, like for coleslaw. I find that raw leaves taste better, but you can steam them for a minute in a microwave, making sure that they do not loose their crunch. Cool.
• Mix all ingredients in a bowl.
• Adjust seasoning.
• Heat oil, add1/2 tsp. mustard seeds. When seeds splutter, add 5-6 curry leaves, stir and pour over the raita. Mix.
• Serve chilled

Kobhi Zunka Recipe

Ingredients

2 small heads finely shredded Cabbage (Patta Gobi)
6 tablespoon Gram Flour (Besan)
1 teaspoon Coriander Powder (Dhania Powder)
1 teaspoon Cumin Seed (Jeera)
1 teaspoon Black Mustard seeds (Rai/Sarson)
Few Curry Leaves (Kari Patta)
4 tablespoon Oil
1 teaspoon Cayenne Powder
1 teaspoon Turmeric Powder (Haldi)
A pinch Asafoetida (Hing)
To taste Salt (Namak)

How to make Kobhi Zunka

• Heat a heavy bottom pan and gram flour, roast it constantly stirring to avoid lumps formation, on a moderate heat.
• As soon as the smell and color changes, remove it from the heat.
• Heat oil in another pan and add mustard seeds, allow them to pop.
• Add cumin seeds, asafoetida and curry leaves.
• Saute for a minute.
• Add cabbage, turmeric, coriander, cayenne powders and salt, mix well.
• Lower the heat and add little water.
• Cook until cabbage is done but crisp.
• Increase the heat and dry the liquid and add the roasted gram flour, stir well.
• It will absorb the liquid and oil to form clumps.
• Break off the clumps to cook them.
• When the flour is cooked remove from the heat.
• Serve hot.

Spring Rolls Recipe

Ingredients

250 grams All purpose flour (Maida)
Little Salt
Water to make batter
Filling
2- 3 Carrots Grated)
100 grams Cabbage Shredded)
1 cup leeks shredded and well washed (white section only)(optional)
1/2 tablespoon White Pepper Powder
1/2 teaspoon Ginger Minced)
2 tablespoon Soya Sauce
50 grams Mushrooms Chopped)
75 grams Sprouted Beans
3 Green Chilies Chopped)
Salt to taste

How to make Spring Rolls

• Sift the flour and add salt and water and make a smooth batter.
• Heat little oil in a flat non-stick pan and add enough batter so that it covers the base of the pan.
• Cook both sides of the pancake till golden. Repeat the same till whole batter is utilized.
• To make the filling heat 2-3 tbsp oil in a wok, add ginger ,garlic and mushrooms, stir fry for 10-15 seconds.
• Add leeks (if available) and stir fry for about 1 minute, then add carrots, cabbage and cook tossing the vegetables until they are crisp-tender.
• Add the bean sprouts, salt, pepper and soya sauce, cook stirring for 2 minutes. Set aside the filling to cool.
• To make the spring rolls place 2-3 tbsp. of the filling in the center of each pancake.
• Fold in the sides and form a tight roll, sealing the edge with a little flour and water paste.
• Deep fry in hot oil until golden.
• Serve the vegetarian spring roll hot.

Hot Sour Soup Recipe

Ingredients

2 tablespoon cabbage finely shredded
1 teaspoon butter or oil
1 tablespoon spring onion greens finely chopped
1 tablespoon cauliflower finely chopped
1 small stalk celery, finely chopped
2 tablespoon carrot finely julienned (slivers)
2 teaspoon cornflour
1/4 teaspoon ginger grated
1/2 teaspoon red chilli sauce
1 teaspoon soya sauce
1 teaspoon brown vinegar
1/4 teaspoon pepper powdersalt to taste
4 cups water or vegetable stock

How to make Hot Sour Soup

• Heat fat, add vegetables, ginger, except spring onions.
• Stir fry till cooked, add spring onions, stir.
• Add stock, chilli sauce, soya sauce, vinegar and stir.
• Bring to a boil, simmer for 7-8 minutes.
• Add salt and pepper.
• Mix cornflour in 1/2 cup water, and pour into soup, stirring continuously.
• Cook for 2 minutes. Serve hot.

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Vegetable Salad Recipe

Ingredients

10-12 Salad leaves
1 Onion (Thinly sliced into rings)
1 Radish (peeled and thinly sliced)
1 small cabbage (shredded)
1 Cucumber (Sliced into rings)
2-3 Carrots (peeled and thinly sliced)
1 banana (cut into rings)
1 Guava sliced
1 apple thinly sliced
Chaat masala to taste
1 tomato (thinly sliced into rings)
2 teaspoon lemon juice
Salt to taste

How to make Vegetable Salad

• Take big plate and arrange salad leaves.
• Add shredded cabbage, onions, carrot, cucumber, and radish.
• Now arrange tomato, banana, apples, and guavas.
• Sprinkle salt and chaat masala.
• Pour lemon juice.

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Chinese Veg Manchurian Recipe

Ingredients

2 cups finely chopped & minced vegetables
1 small bunch spring onions, finely chopped
2 teaspoon ginger, finely chopped
3 tablespoon corn flour
1/4 cup plain flour
3 tablespoon oil
1/4 teaspoon red chili powder
1 teaspoon garlic, finely chopped
2 red chilies
1 tablespoon milk
1 1/2 cups water
Salt to taste

How to make Chinese Veg Manchurian

• Boil finely chopped minced vegetables and bind with some corn flour or bread crumbs and make small lumps the size of a ping pong ball.
• Make thin batter out of flour and 2 tbsp corn flour, adding 1/4 tsp each of ginger and garlic and red chili powder and salt to taste.
• Dip the vegetable balls in the batter one by one and deep fry in hot oil. Keep aside.
• In the remaining oil, add remaining ginger, garlic and crushed red chili and fry for a minute.
• Add the salt and spring onions. Stir-fry for a minute. Add 1 1/2 cups water and bring to a boil.
• Add 1 tbsp corn flour to 1/4 cup water and dissolve well. Gradually add to the gravy and stir continuously till it resumes boiling. Boil till the gravy becomes transparent.
• Add vegetable balls and Soya sauce. Boil for two more minutes and remove from heat. Serve hot with noodles or rice.

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