Indian In a pan dry roast mung

 

 

 

 

 

 

 

 

Indian Kitchen: 25 True And Tried Recipes

 

 

Table Of Content

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INTRODUCTION

 

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CHAPTER 1 – VEGETARIAN RECIPES

 

Healthy Bengali Mung Dal

 

Cooking time                      : 30 min

Portion                                 : 2

Ingredients

·     
½ cup split mung beans

·     
1 ½ cup water

·     
½ tsp sugar

·     
Salt to taste

For tempering

·     
1 tbsp ghee

·     
1 bay leaf

·     
1 tsp cumin

·     
2 cardamom

·     
2 cloves

·     
1 inch cinnamon

·     
2 dried red chilies

·     
½ tsp turmeric

Direction

Ø
In a pan dry roast mung beans over medium
heat for about 3 -4 min until fragrant. 
Make sure to stir continuously to prevent the beans from burning. Wash
roasted beans under running water. Transfer beans into a saucepan and pour
water. Cook until beans turn soft

Ø
For tempering add ghee in a pan and add all
the tempering ingredients except turmeric. Sauté tempering spices for about 30
seconds. Now add turmeric and sauté for 15 seconds. Switch of heat and pour
tempering into the saucepan containing cooked mung beans

Ø
Add salt, sugar and bring mung dal to a boil.
Simmer for about 2 more minutes and switch of heat

Jeera Rice – Cumin
Basmati Rice

 

Cooking time                      : 30 min

Portion                                 : 2

Ingredients

·     
1 cup basmati rice

·     
1/3 tsp sugar

·     
1 ½ cup water

·     
Salt to taste

For
tempering

·     
1 tbsp ghee

·     
1 tsp cumin seeds

·     
1 bay leaf

Direction

Ø
Wash rice with water for 2 to 3 times by gently
rubbing the grains between your fingers. Drain water from the washed rice. Pour
fresh water until it covers the rice, cover with a lid and allow soaking for 10
min. Now drain water from soaked rice and allow 20 min standing time with lid
on

Ø
To make jeera rice add ghee in a saucepan
over medium heat. Now add the tempering ingredients to sauté for about 30
seconds until aromatic taking care not to burn the spices

Ø
Now add rice along with sugar and keep
sautéing for 1 -2 min until the grains start to separate and turn glazy

Ø
Pour water, stir in salt and bring to a boil.
Cover saucepan with lid and cook over low to medium heat until all water is
absorbed, rice turns fluffy and is cooked

 

 

Mixed Vegetable Curry

 

Cooking time                      :  20 min

Portion                                 :  2

Ingredients

·     
3 bell peppers, sliced

·     
1 cup long beans, chopped

·     
1 carrot, sliced

·     
1 medium eggplant, sliced

·     
Salt to taste

For tempering

·     
2 tbsp oil

·     
1 bay leaf

·     
1 tsp cumin

For curry
paste

·     
2 medium tomatoes

·     
1 inch ginger

·     
½ tsp turmeric

·     
1 red chili

·     
4 peppercorns

·     
1 tsp cumin powder

·     
¼ tsp garam masala powder

Direction

Ø Heat oil
in a skillet to sauté the tempering ingredients. Now add all the vegetables and
sauté them over high heat for few minutes

Ø Add in the
curry paste and cook over medium heat for about 4 min until oil starts leaving
from the curry paste

Ø Pour ½ to
1 cup water to the desired consistency. Season with salt and bring everything
to a boil

Ø Simmer and
cook until vegetables turn tender

Mushroom Capsicum Masala

 

Cooking time                      :  10 min

Portion                                 :  2

Ingredients

·     
2 tbsp oil

·     
2 medium onions, quartered

·     
1 cup mushrooms, halved

·     
1 tbsp ginger garlic paste

·     
3 ripe tomatoes, finely chopped

·     
1 cup bell peppers, cubed

·     
Salt to taste

·     
2 tbsp yogurt, whisked

·     
¼ cup cilantro, for garnishing

Dry spices

·     
½ tsp turmeric

·     
½ tsp cumin powder

·     
1/2 tsp coriander powder

·     
¼ tsp garam masala powder

Direction

Ø Heat oil
in a skillet. Toss in onions and mushrooms to sauté them over high heat for
about a minute stirring in between

Ø Now add
ginger garlic paste along with dry spices and sauté for a minute before adding
in tomatoes. Season with salt and cook over low heat until tomatoes soften and
coat the mushrooms

Ø Toss in
bell pepper and sauté them over medium heat until they are cooked yet crunchy

Ø Stir in
yogurt and cook for a minute or two. Garnish with chopped cilantro

 

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Cooking time                      :  min

Portion                                 : 2

Ingredients

·     
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·     
Ing 2

Direction

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Cooking time                      :  min

Portion                                 : 2

Ingredients

·     
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·     
Ing 2

Direction

Ø Text

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Cooking time                      :  min

Portion                                 : 2

Ingredients

·     
Ing 1

·     
Ing 2

Direction

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CHAPTER 2 – NON-VEGETARIAN RECIPES

 

 

 

 

 

 

Fish Recipes

 

 

CHAPTER 3 – DRINKS AND DESSERT RECIPES

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

CONCLUSION

 

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