Easy recipe from Ancient India?

Question

Hey I have different questions but I want to see if this will get more answers!!!

Answer 1

Pakora Recipe

The preparation and cooking time after assembling ingerdients: about 10 minutes.

Resting time of the dough: 10 minutes

Cooking time: about 30 minutes

Batter:

1 1/3 cup chickpea flour (garbanzo bean flour)

3/4 teaspoon baking powder

1/2 teaspoons crushed chillies

3/4 teaspoons salt

1/2 teaspoon cinnamon

1 teaspoon ground cumin seeds

9 teaspoons cold water

Pakora suggestions

(you can use the vegetable of your choice):

Thin rounds of zucchinu

Small cauliflower flowerets

Potato rounds

Carrot rounds or strips

Thin-sliced eggplant wedges

Under-ripe banana, thinly sliced

Pumpkin, cut into squares

...Be creative

1. Sift the flour. Add spices and salt. Miw well. Add water slowly, beating with a whisk until batter is smooth. The batter should have the consistency of heavy cream.

2. Cover the batter and set aside for 10 minutes.

3. Whisk again for a couple of minutes and stir in the baking powder. Set aside.

4. Heat 3 inches of ghee or oil in a wok or pan until it is hot (355 F). Dip 5 or 6 of your selected ingredients in the dough and slip them one at a time in the hot ghee or oil. Fry until the pakoras are golden-brown, turning to brown evenly. Leavy greens may take as little as 1 minute per side, potaios may take up to five minutes per side. Remove with a slotted spoon. Serve hot.

Answer 2

DIET BHEL (Healthy Mixture)

½ cup whole green grain sprouts (Mwong)

½ cup sprouted earthen pot (matki)

¼ Cup chopped tomato

1 T plain yogurt

½ tsp cumin seed powder

Fresh, chopped coriander leaves (cilantro)

Salt to taste.

Mix all ingredients thoroughly and serve.

Nutritive value:

Contains lots of proteins, iron, carbohydrates, vitamins A, B and C. Good for raising hemoglobin in the blood.

REFINED WHEAT FLOUR UPMA

1 Cup wheatlets (cream of wheat)

2 Cup boiled water

¼ Cup each, cabbage and onion

½ tsp cumin seeds

2 tsp green goam (split dal) dal (mwong) soaked for an hour in water

4 – 5 curry leaves

2 tsp oil, 1 tsp sugar, salt to taste.

1 or 2 green chillies (chopped)

Cut coriander leaves

1. Roast the semolina (wheatlets) in a lightly oiled pan at low temperature until lightly browned. Put into dish and set aside

2. Put small amount oil in same pan, heat and put in curry leaves, cumin seed to crackle, then add chili pieces, cut vegetables and soaked dal and fry until brown.

3. Add roasted wheatlets, salt and sugar to taste. Mix well

4. Pour boiled water in the mixture, mix well and cover with lid.

Cook over slow heat until liquid is absorbed. Remove from heat, let stand 5 minutes.

Serve with freshly cut coriander leaves and sprinkle with lemon juice.

SPINACH OR FENYGREEK (Frozen Methi) ROTI (PARATHA)

Ingredients:

¼ Cup rice flour

¼ green gram dal flour (Bensan) chama dal flour (ground yellow split peas)

¼ each of jowar and bajra flour

1 ½ cup wheat flour

2-3 tsp oil

a pinch of asafetida (a type of spice)

½ tsp cumin seed powder

¼ tsp turmeric powder

2 tsp white sesame seeds

½ tsp ajwain seeds (also used for upset stomach)

½ tsp ginger paste

Salt to taste

1 cup spinach or fenugreek leaf paste

1. Mix all the ingredients slowly in the spinach paste only. Use little water if needed. Make a, somewhat, hard dough and let stand in a covered bowl for half an hour.

2. Make small balls of the dough

3. Roll dough in a flat circle with the help of a little oil. Fold in half and again a triangle with oil.

4. Roll flat again.

5. Roast on a flat pan (tawa) over medium heat.

6. Serve with tomato ketchup, or other topping.

GREEN GRAM DAL SWEET SOOJI

Ingredients:

1 cup green gram dal

1 ½ cup sugar

½ cup ghee

1-5 tsp cardamom powder

1. Wash and soak the dal in water over-night.

2. In the morning, drain the water and grind dal in mixer.

3. In a hot pan over slow heat, sauté the ground dal in ghee till browned.

4. Add sugar and cardamom powder and mix well until sugar dissolves. Cover and remove from heat. Let stand for 4-5 minutes and serve hot.

VITAMIN SALAD

Ingredients:

½ cup grated cabbage

½ cup green gram sprouts, boiled.

½ cup finely chopped skinned tomatoes.

½ cup skinned and grated beetroot.

½ cup grated carrot

1 medium chopped onion.

½ cup boiled Bengal gram sprouts

1 cup chopped lettuce.

6-7 tablespoons curd, drained.

1 tsp finely chopped ginger.

1-2 chopped green chili.

Fresh, chopped coriander leaves

Salt and pepper to taste

1 tsp sugar

1tsp lemon juice

Chill all ingredients and mix at time of serving.

Nutritive value –ideal diet, full of proteins, fats, calories, carbohydrates and calcium

CABBAGE SALAD

Ingredients:

1 medium cabbage, grated

1 finely chopped cucumber

1 small finely chopped capsicum

1 chopped onion

½ cup roasted groundnut powder

1 t roasted sesame seeds

1 T lemon juice.

Salt, pepper and red chili powder to taste.

1. Chill all ingredients and mix together well at time of serving.

N.V. Full of proteins, calcium, vitamins and fiber.

Note:

Raw salads are ideal for filling and are rich in fiber, vitamins and minerals. Very good for digestion. Salads may also be prepared using vinegar, chili or mustard sauce, or other flavors rather than calorie rich dressings, sauces or eggs.

We may use green peas (boiled) carrots (grated), French beans (cut and boiled) or any favorite vegetables for making a variety of salads, Sprouted pulses can be used after boiling.

RAVA UTHAPAM (SEMOLINA PANCAKE)

Ingredients:

2 Cups semolina (Rava)

1 ½ cup curd (plain yogurt)

2 medium onions cut lengthwise.

1 finely chopped skinned tomato, salted to taste

10 tsp oil to make pancake.

½ chopped ginger

1-2 chopped green chili

½ tsp roasted cumin seed powder.

A few fresh chopped coriander leaves.

1. Mix all the ingredients in a large bowl, to form a somewhat thick, pouring consistency.

2. Heat skillet. Thinly coat with oil. Cook on both sides until lightly browned.

3. Serve hot with green (coconut and chili or other favorite) chutney.

IDLI (RICE CAKES) – STEAM COOKED

Ingredients:

1 ½ Cup boiled (raw) rice

¾ Cup black gram dal

4 tsp. Oil.

Salt and pepper to taste.

1. Soak rice and dal separately in water overnight.

2. Wash drain and grind to a paste separately, then mix together and set aside to ferment for 8-10 hours.

3. Apply a little warm water and salt to taste in the mixture.

4. Steam cook in a thali (flat small dish) for 15 minutes in a rice cooker.

5. Remove the container from cooker, cut the cake in squares and serve hot with green chutney.

MOONG KHICHADI (GREEN RICE) (Microwave)

Ingredients:

1 Cup uncooked rice

1 Cup Moong sprouts (green gram whole)

2-3 pinches asafetida, to taste.

¼ tsp. Turmeric powder

2 tbsp. Ghee

2 tbsp coriander-cumin seeds (roasted)

2 tsp sugar.

1 tsp chili powder.

2 tbsp grated fresh coconut.

2 tbsp chopped fresh coriander

salt to taste.

1. Wash the rice and moong sprouts. Drain

2. Put the ghee in a glass bowl and microwave on high for about 30 seconds.

3. add the rice, moong sprouts, asafetida, turmeric powder, spices and 2 ½ cup water.

4. Cover and microwave on high for about 15 minutes. Stirring in between every 5 minutes.

5. Garnish with freshly cut coriander leaves and grated, fresh coconut and serve hot.

Note:

We can make this rice (khichadi) using vegetables like freshly chopped beans, carrots cauliflower, potato, onion, green peas or other sprouted pulses. We may add these in various combinations to make tasty nutritious dishes.